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2. These Slow Cooker Chicken Thighs Require Almost Zero Effort - AOL

   www.aol.com/slow-cooker-chicken-thighs-require...

   Add the cornstarch slurry to the slow cooker and stir until incorporated. Add the chicken back to the slow cooker, cover, and cook on high for 5 to 10 minutes, until the sauce is thickened. Serve ...

3. You Just Got a Slow Cooker—Here Are 16 Heart-Healthy ... - AOL

   www.aol.com/just-got-slow-cooker-16-140000338.html

   This slow-cooker chicken Marsala recipe gets its full flavor from plenty of mushrooms and fragrant shallots. Whole-wheat pasta soaks up the rich sauce. Round it out with a simple green salad for a ...

4. Swanson® Slow-Cooker Chicken Cacciatore Recipe - AOL

   www.aol.com/food/recipes/swanson-slow-cooker...

   MIX broth, garlic powder, tomatoes, mushrooms and onions in 3 1/2-qt. slow cooker. Add chicken and turn to coat. COVER and cook on LOW 7 to 8 hr.* or until done.

5. Ro-Tel - Wikipedia

   en.wikipedia.org/wiki/Ro-Tel

   Ro*tel logo. Ro-Tel (stylized as Ro★Tel) is the brand name of a line of canned tomatoes and green chili.There are different varieties of Ro-Tel in varying degrees of hotness and spiciness.

6. Slow Cooker Italian Sausage, Beef and Vegetable Ragu

   www.aol.com/food/recipes/slow-cooker-italian...

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7. Velveting - Wikipedia

   en.wikipedia.org/wiki/Velveting

   Shaoxing wine and soy sauce are often added for flavor. The meat can then be sautéed, stir-fried, deep-fried, simmered, or boiled. [2] During cooking, the velveting mixture insulates the meat fibres from heat, preventing them from seizing, resulting in more tender meat. The starch also absorbs any moisture expelled from the cooking meat.

8. Velveeta - Wikipedia

   en.wikipedia.org/wiki/Velveeta

   Velveeta is a brand name for a processed cheese similar to American cheese. It was invented in 1918 by Emil Frey (1867–1951) of the Monroe Cheese Company in Monroe, New York. In 1923, The Velveeta Cheese Company was incorporated as a separate company. [1] In 1925, it advertised two varieties, Swiss and American. [2]

9. Florentine (culinary term) - Wikipedia

   en.wikipedia.org/wiki/Florentine_(culinary_term)

   Writing in The New York Times in 1971, Claiborne praised a restaurant version of chicken Florentine, describing the chicken as "batter‐cooked and served with mushrooms in a lemon sauce". [13] Contemporary cookbook authors are attempting to "restore" the dish to "its elegant roots", [ 14 ] with "clearer, brighter flavors".