conversations.from: human
conversations.value: What could be a title for a book about div, York, B>Phyllis with the genre: Cookbooks, Food & Wine, Regional & International?
conversations.from: assistant
conversations.value: A title for this book could be 'Fix-It and Forget-It Cooking Light for Slow Cookers'
conversations.from: human
conversations.value: What is the first paragraph for this book?
conversations.from: assistant
conversations.value: Fix-It and Forget-It Cooking Light for Slow Cookers: 600 Healthy, Low-Fat Recipes for Your Slow Cooker
  Yes, now you can have it all: Food from your slow cooker that is scrumptious, quick, easy to prepare—and low-fat!
conversations.from: human
conversations.value: What is five more paragraphs?
conversations.from: assistant
conversations.value: Experiment by adding more vegetables, such as zucchini, corn, and chopped tomatoes, to Step 1, or halfway through the cooking process so that they don't cook too soft.
  To make this Stew from scratch, you'll need two days. On Day One you'll cook the chicken for 6-8 hours. On Day Two, you'll add the vegetables to the chicken broth and the deboned chicken and allow the Stew to cook 7-8 hours.
  You can reduce the cooking to a total of 7-8 hours by using a deboned rotisserie chicken, chicken you've already cooked (and may have in the freezer), or canned chicken. And you can use boxed or canned chicken broth from the grocery store if you don't have your own.
  Our dear friend Weney (from Puerto Rico) worked on our farm for many years. On cool fall evenings he would share this delicious stew with us. He didn't use a recipe so this is my best effort to recreate his stew.
  For more zest, and if your diet allows, you may want to add ½ tsp. salt to Step 1. You may also want to add ½ tsp. dried thyme to Step 1.
conversations.from: human
conversations.value: What is the last three paragraphs?
conversations.from: assistant
conversations.value: For 1 cup heavy cream—add ⅓ cup melted butter to ¾ cup milk. Note: This will work for baking and cooking, but not for whipping.
  For 1 cup whipping cream—chill thoroughly ⅔ cup evaporated milk, plus the bowl and beaters, then whip; or use 2 cups bought whipped topping.
  For ½ cup wine—pour 2 Tbsp. wine vinegar into a ½-cup measure. Fill with broth (chicken, beef, or vegetable). Stir and then let stand for 5 minutes. Stir again before using.