|Bones: Recipes, History, and Lore|
|by Jennifer Mclagan|
Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlet...
Tip: Try t-bone steaks for more results.
Results 1 - 10 of 14 for tender t-bone steaks
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Marinate chicken in clam juice at least 8 hours (you can freeze in marinade which I prefer to do). Dip in egg, then bread crumbs. Quick fry 3 to 4 ...
Make small slits in steak and stuff with slices of garlic. Sprinkle with meat tenderizer. Cook on smoker with pecan wood.
Mix marinade in 9 x 13 inch dish. Trim excess fat from meat. Use tenderizer as directed. Add meat to marinade. Cover and refrigerate at least 4 ...
Wipe steak with damp paper ... To serve, slice thinly. Drizzle on any remaining oil mixture. Garnish with lemon wedges, if desired. Makes 8-10 servings.
Moisten meat with water and sprinkle with meat tenderizer. Pierce meat with fork and let sit at room temperature while you prepare remaining ...
Oven 350 degrees. ... butter. Cook 10 minutes on both sides. Place onion, green pepper in pan. Cook until tender. Serve sauce as gravy or dip for bread.
Saute onions, garlic, ... Dutch oven until tender, about 15 ... 15 minutes. Add corn and fish, continue simmering about 10 minutes or until fish is done.
Remove excess fat from steak and discard. Cut ... Place meat and bones into a large ... until onions are tender. Add 2 ... heat thoroughly before serving.
In Dutch oven ... until meat is tender (if steak used, shorten cooking ... remove meat from bones, cut up ... pass Parmesan cheese. Makes 8 to 10 servings.
Saute garlic and ... Dutch oven until tender. Discard garlic. ... tomato paste, chicken bones, parsley, salt, ... Heat and serve on rice. Makes 1 1/2 pints.
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