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I am here to say THANK YOU! Your software is great!!!|
When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.
Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!
Debi Self Read more...
Slow-Cooked Lemon 'n' Thyme Pork Stew
1 tablespoon olive oil
2 pounds boneless pork loin, with fat trimmed, cut into 1-inch cubes
3 cups chicken broth
2 large potatoes, peeled, cubed
4 parsnips, peeled, cut into 1-inch pieces
1 large red onion, coarsely chopped
2 ribs celery, coarsely chopped
2 teaspoons dried thyme
1 teaspoon grated lemon rind
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
1/4 cup flour
1 (10-oz) package frozen French-style green beans
Coat 4-6 quart slow cooker with nonstick cooking spray. Heat the oil in a nonstick skillet. Brown the pork in the oil in batches. Place browned meat in slow cooker. Add 1 cup broth to skillet. Bring to a simmer, scraping off browned bits. Pour over meat. Add remaining 2 cups broth, vegetables, thyme, lemon rind and juice, salt and pepper. Stir to mix.
Cover and cook on LOW 8-10 hours or until meat and vegetables are tender. Fifteen minutes before serving, whisk water and flour together to form a paste. Pour into stew to thicken it. Add the green beans. Turn cooker to HIGH and cook for 15 minutes.
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