|Round the World in Recipes|
|by Michael Bateman|
A collection of easily prepared recipes from all over the world. This book also uses the Pyramid Theory of nutrition from America.
Tip: Try eye of round for more results.
1 - 10 of 14 for tenderize eye of round
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Moisten surface of meat with water; ... medium rare. Let stand, covered, for 5 to 8 minutes until temperature reaches 135 degrees. Cut into slices and serve.
Place all marinade ... meat on rack of broiler pan. put ... outside and pink and juicy inside. Note: This marinade is also good for chicken cooked on grill.
Lightly score both sides of meat. Apply meat ... garlic toast. Small dish of ice cream makes a great dessert. Serves 8 to 10 and makes "super" leftovers.
Sprinkle meat with tenderizer. Mix ingredients and pour over roast. Marinate overnight or for several hours. Turn meat every few hours. Cook on ...
The Day Before: Put eye of round roast in sealable ... hours. This roast is best when cooked rare-medium. Alter cooking time to suit your taste in doneness.
Pierce surface of the roast in ... to flavor and tenderize all areas. At ... doneness. Follow manufacturer's directions for using rotisserie. Serves 6-8.
Remove all tendons and casings from roast. Puncture roast all over with a meat fork. Rub in meat tenderizer. Place on rack in pan. Pour a little ...
Pierce roast in ... in thickest part of roast. Place meat ... To serve: Slice roast. Serve hot or cold with carrot sticks. Garnish with parsley. Serves 8.
Using sharp knife, ... into thickest part of one of the ... degrees. Let meat stand about 10 minutes before slicing. Serve hot or cold. Makes 16 to 20 servings.
Marinade 2 to ... with 1 package of meat tenderizer. Pour ... minutes. Lower heat to 300 degrees and bake for 1 hour, turn off and leave in oven for 3 hours.
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