49 Slow Cooker Recipes by Mattis Lundqvist

Author:Mattis Lundqvist
Language: eng
Format: epub
Publisher: BookRix

10g of parsley

Method:

1.Preheat the oven to 400°F/200°C

2.Peel and cut the eggplants, cut the mushrooms and everything else that needs to be cut

3.Place on baking sheet and cook for 6 minutes

4.Then transfer to the slow cooker

5.Cook for four hours on high

6.Remove the cinnamon stick and the bay leaf

7.Serve and enjoy

Nutritional Information:

Calories: 219 kcal, Fats: 7 grams, Carbohydrates: 33 grams, Protein: 9 grams

Barley Soup

Ingredients:

1 tablespoon of olive oil

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.