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The 150 Best Slow Cooker Recipes

by: Judith Finlayson

October 13, 2005
I have used a slow cooker for 20 years and simply used ordinary recipes but very little liquid. I thought this cook book would have some fantastic recipes and was really disappointed. The whole idea of a slow cooker is to put in the ingredients and forget it. All this browning, stirring, adding, removing is for people who are at home with lots of time to watch it.
Useless and is now in the charity bag.

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125 Best Vegetarian Slow Cooker Recipes

by: Judith Finlayson

September 09, 2004
Almost every slow cooker recipe I've ever made has been tomato-based. Recipe books are full of slow-cook meat recipes and stews, but I was bored already, after just a few months of owning my slow cooker.

So I had high hopes for this recipe book and I have to say it has exceeded my expectations.

Firstly, the recipes actually are vegetarian (many of them are vegan). I say this because other slow cooker recipe books have "vegetarian" sections which are packed with meat stock, chicken soup, fish sauce and bacon in the ingredients!

Secondly, the recipes are easy and they work. Again, despite being pretty experienced in the kitchen, I've had the experience of embarrassing failures with other slow cooker recipe books. ... Read More:

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Healthy: Slow Cooker Recipes

by: Judith Finlayson

April 13, 2006
This book sets out to give recipes that are nutritious. This sounds dull, but actually the food is very good and the little bits of information about minerals and vitamins in food were very useful. I like cooking, and this is a 'cook's book'; she gives little tips on cooking, and - as a fairly experienced cook - I did find them helpful. Yes, she does tell you to roast and grind your cumin, but one can always take short cuts. Preparation does not take ages. Frying in a skillet is the norm, but then how would you get an intense flavour without it? The beauty is that there are no tins of condensed soup etc (well, yes in the tuna casserole, but I forgive her that). This is proper, healthy food. The one element that didn't suit me was the enormous ... Read More:

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175 Essential Slow Cooker Classics

by: Judith Finlayson

November 02, 2006
This book sets out to give recipes that are nutritious. This sounds dull, but actually the food is very good and the little bits of information about minerals and vitamins in food were very useful. I like cooking, and this is a 'cook's book'; she gives little tips on cooking, and - as a fairly experienced cook - I did find them helpful. Yes, she does tell you to roast and grind your cumin, but one can always take short cuts. Preparation does not take ages. Frying in a skillet is the norm, but then how would you get an intense flavour without it? The beauty is that there are no tins of condensed soup etc (well, yes in the tuna casserole, but I forgive her that). This is proper, healthy food. The one element that didn't suit me was the enormous ... Read More:

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Delicious and Dependable Slow Cooker Recipes

by: Judith Finlayson

May 04, 2006
I've had this book a few weeks now and love it. Doreen, if you check again the recipe for Split Pea Soup (page59) it DOES have a liquid: 6 cups of water! Does this explain your problem?

I love the Beef & Rigatoni bake, Chicken & Barley, Curried Lamb & Apricots and the Tamale Pie with Chili Cornmeal Crust looks tempting. It has a crusty topping made with polenta (cornmeal), egg, cheese etc. Lots more, too, of course, for all tastes.

It also has very useful information for preparing ahead - how to prepare the dish partially the night before ready for cooking next day.

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The Best Diabetes Slow Cooker Recipes

by: Judith Finlayson, Barbara Selley

October 18, 2007
I've had this book a few weeks now and love it. Doreen, if you check again the recipe for Split Pea Soup (page59) it DOES have a liquid: 6 cups of water! Does this explain your problem?

I love the Beef & Rigatoni bake, Chicken & Barley, Curried Lamb & Apricots and the Tamale Pie with Chili Cornmeal Crust looks tempting. It has a crusty topping made with polenta (cornmeal), egg, cheese etc. Lots more, too, of course, for all tastes.

It also has very useful information for preparing ahead - how to prepare the dish partially the night before ready for cooking next day.

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Complete Whole Grains Cookbook: 150 Recipes for Healthy Living

by: Judith Finlayson

April 03, 2008
I've had this book a few weeks now and love it. Doreen, if you check again the recipe for Split Pea Soup (page59) it DOES have a liquid: 6 cups of water! Does this explain your problem?

I love the Beef & Rigatoni bake, Chicken & Barley, Curried Lamb & Apricots and the Tamale Pie with Chili Cornmeal Crust looks tempting. It has a crusty topping made with polenta (cornmeal), egg, cheese etc. Lots more, too, of course, for all tastes.

It also has very useful information for preparing ahead - how to prepare the dish partially the night before ready for cooking next day.

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Sensational Slow Cooker Gourmet

by: Judith Finlayson

October 27, 2008
I've had this book a few weeks now and love it. Doreen, if you check again the recipe for Split Pea Soup (page59) it DOES have a liquid: 6 cups of water! Does this explain your problem?

I love the Beef & Rigatoni bake, Chicken & Barley, Curried Lamb & Apricots and the Tamale Pie with Chili Cornmeal Crust looks tempting. It has a crusty topping made with polenta (cornmeal), egg, cheese etc. Lots more, too, of course, for all tastes.

It also has very useful information for preparing ahead - how to prepare the dish partially the night before ready for cooking next day.

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125 Best Rotisserie Oven Recipes

by: Judith Finlayson

May 05, 2005
I've had this book a few weeks now and love it. Doreen, if you check again the recipe for Split Pea Soup (page59) it DOES have a liquid: 6 cups of water! Does this explain your problem?

I love the Beef & Rigatoni bake, Chicken & Barley, Curried Lamb & Apricots and the Tamale Pie with Chili Cornmeal Crust looks tempting. It has a crusty topping made with polenta (cornmeal), egg, cheese etc. Lots more, too, of course, for all tastes.

It also has very useful information for preparing ahead - how to prepare the dish partially the night before ready for cooking next day.

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Season of Renewal

by: Judith Finlayson

August 12, 1995
I've had this book a few weeks now and love it. Doreen, if you check again the recipe for Split Pea Soup (page59) it DOES have a liquid: 6 cups of water! Does this explain your problem?

I love the Beef & Rigatoni bake, Chicken & Barley, Curried Lamb & Apricots and the Tamale Pie with Chili Cornmeal Crust looks tempting. It has a crusty topping made with polenta (cornmeal), egg, cheese etc. Lots more, too, of course, for all tastes.

It also has very useful information for preparing ahead - how to prepare the dish partially the night before ready for cooking next day.