Download Creative Slow-Cooker Meals: Use Two Slow Cookers for Tasty & by Cheryl Moeller PDF

By Cheryl Moeller

From the prestigious coauthor of The Marriage Miracle comes a brand new type of cookbook and a brand new perspective towards making plans foodstuff. With a watch towards the entire menu, not only a part of it, columnist Cheryl Moeller teaches chefs to take advantage of crockpots to simply create fit, do-it-yourself dinners.

Don’t fear approximately your dinner being decreased to a delicate stew. all of the greater than two hundred recipes has been taste-tested at Cheryl’s desk. subscribe to the Moeller kinfolk as you dig into:

• Harvest-time Halibut Chowder
• Salmon and Gingered Carrots
• Mediterranean Rice Pilaf
• Indian poultry Curry
• Apricot-Pistachio Bread
• Shrimp Creole
• Rhubarb Crisp

... and plenty of extra! ideal for the frazzled mother who by no means has sufficient time within the day, Creative Slow-Cooker Meals provides readers extra time round the desk with scrumptious, fit, frugal, and simple nutrition!

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Extra resources for Creative Slow-Cooker Meals: Use Two Slow Cookers for Tasty & Easy Dinners

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It acts as a buffer against variation in pH. For example, it is used in coffee whiteners as a buffer against pH variation in hot coffee and to prevent feathering. It also functions as an emulsifier in specified cheeses and as a buffering agent for processed foods. It is also termed dipotassium monohydrogen orthophosphate, potassium phosphate dibasic, and dipotassium monophosphate. Disodium Calcium EDTA—A sequestrant and chelating agent whose complete name is disodium calcium ethylenediamine tetraacetate.

The lower fat creams are usually prepared by blending a high-fat cream with milk. Cream is used in ice cream mix, whipped toppings, and sauces. Cream of Tartar—The acid potassium salt of tartaric acid occurring as crystals or powder. 1 g at 10O0C. 4. Chemical names are potassium acid tartrate, potassium hydrogen tartrate, and potassium bitartrate. It functions to complex with heavy metal ions and to regulate pH; it can have a gentle laxative action if given at adequate levels. The acidulant is used in chemical leavening to release carbon dioxide which produces the loaf volume.

It is used in sauces, gravies, puddings, pie fillings, and salad dressings. The typical usage level is 1 to 5 percent. It is also termed maize starch and common cornstarch, regular cornstarch, or unmodified Cornstarch. Cornstarch, Acid-Modified—A starch produced by treating suspended cornstarch in water with dilute mineral acid at high temperatures for varying time periods. This is followed by neutralization with sodium carbonate upon obtainment of the desired viscosity. This produces starches that have decreased viscosity when warm but still form gels when cooled.

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