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July 6th, 2009, 03:22 AM
Mom2DyJessAva's Avatar Platinum Supermommy
Join Date: Dec 2005
Location: chicopee ma
Posts: 15,513
  • 4 boneless chicken breast halves
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon olive oil
  • 2 tablespoons spicy mustard
  • Juice of 1 lemon
  • Dash salt
  • Dash ground black pepper

Wash chicken and pat dry; place between sheets of plastic wrap and pound to an even thickness.

In a plastic food storage bag, combine the chicken, basil, olive oil, mustard, lemon, and salt and pepper. Seal and refrigerate for 2 to 4 hours. Grill or broil for about 5 to 7 minutes on each side, depending on thickness, or until cooked through.
Serves 4.

  • 4 center-cut pork chops, 1/2 to 3/4-inch thick
  • salt and pepper, to taste
  • 1 egg
  • 3 tablespoons milk
  • 1/2 cup flour
  • 1/4 cup vegetable oil

Sprinkle pork chops with salt and pepper. Heat oil in a heavy skillet. Whisk egg and milk together in a shallow bowl. Dip each pork chop in the egg mixture then dredge in flour. Fry in the hot oil for about 4 to 6 minutes on each side.
Serves 4.

  • 4 pork chops or cutlets
  • 3 tablespoons flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 4 ounces sliced mushrooms
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 tablespoon balsamic vinegar

Trim excess fat from chops or cutlets; rinse and pat dry. Combine the flour, paprika, salt and pepper; dredge the chops in the mixture until well coated.
Heat oil in a large skillet over medium heat; cook the pork chops for about 4 to 5 minutes, until browned. Turn the chops over, add mushrooms, and cook for about 4 to 5 minutes longer. Add tomatoes and vinegar; stir to blend. Cover, reduce heat to low, and simmer for about 20 minutes, or until chops are cooked and tender.
Serves 4.

  • 1 scallion, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced fresh ginger
  • 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
  • 1 teaspoon toasted sesame seeds (see Tip)

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

  • 1 1/2 pounds ground beef
  • 2 tablespoons grated onion
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram leaves, crushed
  • 1/8 teaspoon pepper
  • 1 envelope mushroom gravy mix
  • 1 can (3 to 4 ounces) sliced mushrooms, drained
  • 2 tablespoons red wine, optional

Directions for salisbury steak
In a large bowl combine ground beef, grated onion, salt, marjoram, and pepper; mix well. Divide meat into 6 portions; shape into oval patties about 3/4-inch thick. Broil Salisbury steak 3 inches from heat for 3 to 4 minutes; turn and broil other side of Salisbury steak for about 4 minutes, or until done as desired. Prepare gravy mix as package directs; stir in mushrooms and wine, if using. Heat through. Pour gravy over salisbury steak patties and serve with potatoes. Salisbury steak recipe serves 6.
More Salisbury Steak

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