Recipes

PAN COOKED PORTABELLA

1/8- CUP LOW SODIUM SOY SAUCE
1/8- CUP OLIVE OIL
1/8- CUP SEVEN SEASONS
1/8-CUP BALSAMIC VINEGAR

SMALL AMT. OF OLIVE OIL IN PAN. PUT MUSHROOMS IN PAN CAP DOWN. POUR MIXTURE INTO INSIDE OF MUSHROOMS. COOK ON 325 TILL DONE. ABOVE MEASUREMENT WILL MAKE APPROX. TWO MED. – LARGE MUSHROOMS. FOR LESS FLAVOR USE LESS MIXTURE. FOR LOWER SALT USE LESS SOY SAUCE.
USE THIS MARINADE FOR CHICKEN, BEEF, FISH, ETC.

SALMON MARINADE

1/4 cup-low sodium soy sauce
1/4 cup-lemon juice
1/4 cup-Seven Seasons

Mix and marinate fillet for 30 minutes. for more kick, add mixture as you cook. (COOK SALMON ON GRILL)

BEEF/CHICKEN FAJITAS

1/4 CUP-OLIVE OIL
1/4 cup-low sodium soy sauce
1/4 cup-LIME juice
1/4 cup-Seven Seasons

mix and marinate MEAT FOR 30 MINUTES. for more kick, add mixture as you cook . (COOK CHICKEN/BEEF ON GRILL)

PAN SEARED TUNA

1/4- CUP OLIVE OIL
1/8- CUP SEVEN SEASONS
MIX IN BOWL WITH TUNA FILLET. LET MARINATE FOR 15 MIN. SEAR ON 350. ADD LEMON AFTER COOKING.
(CAN USE MOST ANY FISH)

SWEET SALMON

1-large salmon fillet
1/16 cup-balsamic vinegar
1/16 cup-olive oil
seven seasons

Brush small amount of olive oil on both sides of salmon fillet. Sprinkle generously Seven Seasons on both sides of fillet until salmon is coated. Pour olive oil and vinegar in pan. Heat on 350 until mixture is simmering. Put fillet in pan. Cook for 3 minutes on both sides or to your desire.

(Note:Balsamic vinegar should start to thicken and coat the fillet. This marinade can be used for for any meat, fish or poultry. Feel free to grill.)