<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:g="http://base.google.com/ns/1.0" xmlns:c="http://base.google.com/cns/1.0">
    <channel>
        <title><![CDATA[Recipe Swap Forum]]></title>
        <description>Brookshire Brothers Recipe Swap Forum

Upload, Share, and Print recipes at BrookshireBrothers.com</description>
        <link>http://your.brookshirebrothers.com/</link>
                                        <item>
                <guid>http://your.brookshirebrothers.com/index.php?option=com_content&amp;view=article&amp;catid=72:entree-recipe-category&amp;id=193:grilled-balsamic-pork-chops</guid>
                <title><![CDATA[Grilled Balsamic Pork Chops]]></title>
                <link>http://your.brookshirebrothers.com/index.php?option=com_content&amp;view=article&amp;catid=72:entree-recipe-category&amp;id=193:grilled-balsamic-pork-chops</link>
                <description><![CDATA[
                                    <img src="http://your.brookshirebrothers.com/images/stories/jreviews/tn/tn_193_list_210BalsamicPorkChop_1267800748.jpg"  align="left"  />                                                ]]></description>
                <category><![CDATA[Entree (Main Course)]]></category>
                <pubDate>Fri, 05 Mar 2010 14:52:00 -0600</pubDate>
                <g:id>193</g:id>
                                <g:publish_date>2010-03-05</g:publish_date>
                <g:rating>5</g:rating>                                                            <g:image_link>http://your.brookshirebrothers.com/images/stories/jreviews/193_210BalsamicPorkChop_1267800748.jpg</g:image_link>
                                                                        
                    <c:ingredients>                                                    <c:value><![CDATA[8 boneless pork chops, about 3/4-inch thick
12 ounces (1-1/2 cups) balsamic vinaigrette dressing]]></c:value>
                                            </c:ingredients>                    
                    <c:preparation>                                                    <c:value><![CDATA[Place chops in large, resealable bag; pour vinaigrette dressing over.  Seal bag and refrigerate for 2-24 hours.  Prepare medium-hot grill.  Remove chops from marinade and pat dry.  Discard remaining marinade.  Grill chops directly over heat for about 8 to 10 minutes, turning once.  Serve desired number of chops for dinner, wrap and refrigerate remaining chops for up to three days.  

Use leftovers with Stovetop Calzone, Grilled Pork Panini, or Tuscan Pork and Bean Salad. (These are other great Recipes found in Recipe Swap!)]]></c:value>
                                            </c:preparation>                    
                    <c:servings>                                                    <c:value><![CDATA[8]]></c:value>
                                            </c:servings>                    
                    <c:cookingtime>                                                    <c:value><![CDATA[10 Minutes]]></c:value>
                                            </c:cookingtime>                    
                    <c:preptime>                                                    <c:value><![CDATA[2 - 24 Hours]]></c:value>
                                            </c:preptime>                                    
            </item>
                        <item>
                <guid>http://your.brookshirebrothers.com/index.php?option=com_content&amp;view=article&amp;catid=77:salad-recipe-category&amp;id=198:tuscan-pork-and-bean-salad</guid>
                <title><![CDATA[Tuscan Pork and Bean Salad]]></title>
                <link>http://your.brookshirebrothers.com/index.php?option=com_content&amp;view=article&amp;catid=77:salad-recipe-category&amp;id=198:tuscan-pork-and-bean-salad</link>
                <description><![CDATA[
                                    <img src="http://your.brookshirebrothers.com/images/stories/jreviews/tn/tn_198_list_210TuscanPorkBeanSalad_1267801849.jpg"  align="left"  />                                                ]]></description>
                <category><![CDATA[Salads]]></category>
                <pubDate>Fri, 05 Mar 2010 15:10:00 -0600</pubDate>
                <g:id>198</g:id>
                                <g:publish_date>2010-03-05</g:publish_date>
                                                                            <g:image_link>http://your.brookshirebrothers.com/images/stories/jreviews/198_210TuscanPorkBeanSalad_1267801849.jpg</g:image_link>
                                                                        
                    <c:ingredients>                                                    <c:value><![CDATA[2 cooked Balsamic Pork Chops, cut into 1-inch cubes
1 15-1/2-ounce can cannellini or Great Northern Beans, rinsed and drained
2 ripe tomatoes, cubed
1/4 cup sliced green onion
1/4 cup grated Parmesan cheese
1 10-ounce package Mediterranean greens (such as escarole, endive, radicchio)
1 4-ounce jar pimiento strips
1 14-ounce can artichoke hearts, drained and quartered
1/2 cup Italian dressing
]]></c:value>
                                            </c:ingredients>                    
                    <c:preparation>                                                    <c:value><![CDATA[In shallow serving bowl toss together all ingredients, except for the Parmesan cheese, with dressing.  Portion onto individual serving plates; top each serving with 1 tablespoon cheese.

(For a great Balsamic Pork Chop recipe, search this forum!)]]></c:value>
                                            </c:preparation>                    
                    <c:servings>                                                    <c:value><![CDATA[4]]></c:value>
                                            </c:servings>                                    
            </item>
                        <item>
                <guid>http://your.brookshirebrothers.com/index.php?option=com_content&amp;view=article&amp;catid=78:sandwich-recipe-category&amp;id=197:stovetop-calzone</guid>
                <title><![CDATA[Stovetop Calzone]]></title>
                <link>http://your.brookshirebrothers.com/index.php?option=com_content&amp;view=article&amp;catid=78:sandwich-recipe-category&amp;id=197:stovetop-calzone</link>
                <description><![CDATA[
                                    <img src="http://your.brookshirebrothers.com/images/stories/jreviews/tn/tn_197_list_210StovetopCalzone_1267801558.jpg"  align="left"  />                                                ]]></description>
                <category><![CDATA[Sandwiches]]></category>
                <pubDate>Fri, 05 Mar 2010 15:05:00 -0600</pubDate>
                <g:id>197</g:id>
                                <g:publish_date>2010-03-05</g:publish_date>
                                                                            <g:image_link>http://your.brookshirebrothers.com/images/stories/jreviews/197_210StovetopCalzone_1267801558.jpg</g:image_link>
                                                                        
                    <c:ingredients>                                                    <c:value><![CDATA[2 cooked Balsamic Pork Chops, thinly sliced (see Below)
1 cup pizza sauce
4 ounces shredded Mozzarella cheese
Ground black pepper to taste
1 14-1/2-ounce can diced tomatoes with basil and garlic, drained
1 cup sliced mushrooms
8 slices French bread, diagonally sliced 1/2-inch thick]]></c:value>
                                            </c:ingredients>                    
                    <c:preparation>                                                    <c:value><![CDATA[In 10-inch nonstick skillet, combine sliced pork chops, tomatoes, pizza sauce and mushrooms.  Cook over medium heat, stirring, until heated through, about 5 minutes.  Meanwhile, toast bread under broiler; arrange bread on serving plates.  Reduce heat to low; top mixture with cheese and cover to melt cheese, about 1 to 2 minutes.  Spoon a portion of the pork mixture onto each slice of toast; season to taste with pepper and serve immediately.

Balsamic Pork Chops recipe can be found below.

Balsamic Pork Chops

8 boneless pork chops, about 3/4-inch thick
12 ounces (1-1/2 cups) balsamic vinaigrette dressing

Place chops in large, resealable bag; pour vinaigrette dressing over.  Seal bag and refrigerate for 2-24 hours.  Prepare medium-hot grill.  Remove chops from marinade and pat dry.  Discard remaining marinade.  Grill chops directly over heat for about 8 to 10 minutes, turning once.  Serve desired number of chops for dinner, wrap and refrigerate remaining chops for up to three days.  ]]></c:value>
                                            </c:preparation>                    
                    <c:servings>                                                    <c:value><![CDATA[4]]></c:value>
                                            </c:servings>                                    
            </item>
                        <item>
                <guid>http://your.brookshirebrothers.com/index.php?option=com_content&amp;view=article&amp;catid=25:indonesian-recipe-category&amp;id=196:indonesian-bamie-with-pork-loin</guid>
                <title><![CDATA[Indonesian Bamie with Pork Loin]]></title>
                <link>http://your.brookshirebrothers.com/index.php?option=com_content&amp;view=article&amp;catid=25:indonesian-recipe-category&amp;id=196:indonesian-bamie-with-pork-loin</link>
                <description><![CDATA[
                                    <img src="http://your.brookshirebrothers.com/images/stories/jreviews/tn/tn_196_list_210IndonesianBamiewPrkLoin_1267801442.jpg"  align="left"  />                                                ]]></description>
                <category><![CDATA[Indonesian]]></category>
                <pubDate>Fri, 05 Mar 2010 15:04:00 -0600</pubDate>
                <g:id>196</g:id>
                                <g:publish_date>2010-03-05</g:publish_date>
                                                                            <g:image_link>http://your.brookshirebrothers.com/images/stories/jreviews/196_210IndonesianBamiewPrkLoin_1267801442.jpg</g:image_link>
                                                                        
                    <c:ingredients>                                                    <c:value><![CDATA[1 pound boneless pork loin, cut into 1/4-inch-thick strips
1 tablespoon vegetable oil, divided
2 cloves garlic minced
1/2 to 3/4 teaspoon red pepper flakes, crushed
2 cups coarsely shredded cabbage
1 cup chopped celery
2 green onions, cut into 1/2-inch pieces
1/4 cup soy sauce
4 cups cooked & drained vermicelli or angel hair pasta (broken into thirds before cooking)]]></c:value>
                                            </c:ingredients>                    
                    <c:preparation>                                                    <c:value><![CDATA[In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork strips, garlic and red pepper flakes; cook and stir 2 to 3 minutes or until cooked through. Remove from pan. Pour remaining oil into wok. Add cabbage, celery and green onions; cook and stir 1 to 2 minutes or until crisp-tender. Stir in soy sauce and pasta. Return meat mixture to wok; stir to combine and heat through.]]></c:value>
                                            </c:preparation>                    
                    <c:servings>                                                    <c:value><![CDATA[4]]></c:value>
                                            </c:servings>                    
                    <c:preptime>                                                    <c:value><![CDATA[20 Minutes]]></c:value>
                                            </c:preptime>                    
                    <c:nutrientinformation>                                                    <c:value><![CDATA[Calories: 415
Sodium: 1262 mg
Protein: 33 gm
Cholesterol: 66 mg
Fat: 11 gm]]></c:value>
                                            </c:nutrientinformation>                                    
            </item>
                        <item>
                <guid>http://your.brookshirebrothers.com/index.php?option=com_content&amp;view=article&amp;catid=13:greek-recipe-category&amp;id=195:gyro-style-pork-sandwich</guid>
                <title><![CDATA[Gyro-Style Pork Sandwich]]></title>
                <link>http://your.brookshirebrothers.com/index.php?option=com_content&amp;view=article&amp;catid=13:greek-recipe-category&amp;id=195:gyro-style-pork-sandwich</link>
                <description><![CDATA[
                                    <img src="http://your.brookshirebrothers.com/images/stories/jreviews/tn/tn_195_list_210GyroStylePorkSandwich_1267801308.jpg"  align="left"  />                                                ]]></description>
                <category><![CDATA[Greek]]></category>
                <pubDate>Fri, 05 Mar 2010 15:01:00 -0600</pubDate>
                <g:id>195</g:id>
                                <g:publish_date>2010-03-05</g:publish_date>
                                                                            <g:image_link>http://your.brookshirebrothers.com/images/stories/jreviews/195_210GyroStylePorkSandwich_1267801308.jpg</g:image_link>
                                                                        
                    <c:ingredients>                                                    <c:value><![CDATA[1 pound boneless pork loin
4 tablespoons olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 cloves garlic, minced
1 teaspoon oregano, dries
1 cup plain yogurt
1 cucumber, peeled and chopped
1/2 teaspoon garlic, crushed
1/2 teaspoon dill
2 pita loaves, halved
1 small red onion, peeled and thinly sliced]]></c:value>
                                            </c:ingredients>                    
                    <c:preparation>                                                    <c:value><![CDATA[Cut pork crosswise into thin slices. Slice then into strips 5 x 1/2-inch. Combine olive oil, mustard, lemon juice, garlic and oregano. Pour over pork slices. Cover and refrigerate for 1 to 8 hours. Meanwhile, in small bowl stir together yogurt, cucumber, garlic and dill. Cover and refrigerate.

Preheat oven to 450 degrees F. Drain marinade from pork slices and place pork in single layer in shallow pan. Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some chilled yogurt mixture and sliced onions.]]></c:value>
                                            </c:preparation>                    
                    <c:servings>                                                    <c:value><![CDATA[4]]></c:value>
                                            </c:servings>                    
                    <c:cookingtime>                                                    <c:value><![CDATA[10 Minutes]]></c:value>
                                            </c:cookingtime>                    
                    <c:preptime>                                                    <c:value><![CDATA[15 Minutes]]></c:value>
                                            </c:preptime>                    
                    <c:nutrientinformation>                                                    <c:value><![CDATA[Calories: 303
Sodium: 295 mg
Protein: 32 gm
Cholesterol: 69 mg
Fat: 8 gm]]></c:value>
                                            </c:nutrientinformation>                                    
            </item>
                        <item>
                <guid>http://your.brookshirebrothers.com/index.php?option=com_content&amp;view=article&amp;catid=78:sandwich-recipe-category&amp;id=194:grilled-pork-panini</guid>
                <title><![CDATA[Grilled Pork Panini]]></title>
                <link>http://your.brookshirebrothers.com/index.php?option=com_content&amp;view=article&amp;catid=78:sandwich-recipe-category&amp;id=194:grilled-pork-panini</link>
                <description><![CDATA[
                                    <img src="http://your.brookshirebrothers.com/images/stories/jreviews/tn/tn_194_list_210GrilledPorkPanini_1267801195.jpg"  align="left"  />                                                ]]></description>
                <category><![CDATA[Sandwiches]]></category>
                <pubDate>Fri, 05 Mar 2010 14:59:00 -0600</pubDate>
                <g:id>194</g:id>
                                <g:publish_date>2010-03-05</g:publish_date>
                                                                            <g:image_link>http://your.brookshirebrothers.com/images/stories/jreviews/194_210GrilledPorkPanini_1267801195.jpg</g:image_link>
                                                                        
                    <c:ingredients>                                                    <c:value><![CDATA[3 cooked Balsamic Pork Chops, thinly sliced
1/2 cup purchased pesto
8 slices Italian bread
4 1-ounce slices Provolone cheese
Olive oil]]></c:value>
                                            </c:ingredients>                    
                    <c:preparation>                                                    <c:value><![CDATA[See the "Grilled Balsamic Pork Chops" Recipe (Main Dishes/Entrees) to prepare the Pork Chops.

Spread 1 tablespoon pesto on each slice of bread.  Top four slices of bread with sliced pork chops and cheese; top each sandwich with remaining bread.  Lightly brush outer surface of sandwiches with olive oil; grill in a medium-hot skillet until toasted on each side.]]></c:value>
                                            </c:preparation>                    
                    <c:servings>                                                    <c:value><![CDATA[4]]></c:value>
                                            </c:servings>                    
                    <c:preptime>                                                    <c:value><![CDATA[5 - 10 Minutes]]></c:value>
                                            </c:preptime>                                    
            </item>
                        </channel>
</rss>