Every once in a while a recipe will go into a book, and somehow it doesn't quite work for those who try it. This page is dedicated to those mis-steps: there are lots of reasons for this, but it all boils down to all of us being human, and not being able to pick up the mistake before the book goes into print. When you have e-mailed about recipes, I hope I've answered your questions, and you can rest assured that an e-mail goes to the managing editor at the publisher, who will make sure that future editions will have the correction. Until that happens, this page will carry as many corrections as we find together. Thanks for trying the recipes, and for informing me of your successes and the ones that didn't quite make it.
You've Got it Made Page 33---Jalapeno Pepper Poppers The recipe should read: 1/4 cup (1/2 stick) unsalted butter and the milk should be omitted. Proceed as directed.
Page 63---Old Fashioned Mac and Cheese The macaroni should be cooked just 3 minutes short of al dente--it will cook again in the oven.
Slow Cooker, the Best Cookbook Ever Page 125---Chicken Braised in Cider with Apples and Bacon The bacon should be sprinkled over each portion as a garnish, or if you are serving from the slow cooker, sprinkle the finished dish with the reserved bacon. Page 222--Pacific Rim Braised Short Ribs The cooking time is 8 hours on LOW, 3 1/2 to 4 hours on HIGH Page 361--Creamed Pearl Onion with Sherry and Mushrooms Add 2 tablespoons of sherry to the slow cooker and proceed as directed
Happy Holidays Page 285: discard the juice from the tomatoes
Perfect Party Food Page 128: discard the juice from the tomatoes