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Results 31 - 40 of 58 for accent meat tenderizer
Marinate at least 24 hours for best results. Turn container once or twice to coat well. Serving Suggestions: Round steak - cut in 1 inch ...
32. BEEF JERKY
Mix salts and liquid smoke. Layer meat and half of above mixture. ... bottom rack for 4 hours at 150 degrees. Turn meat over for 5 additional hours.
33. MARINATED STEAK
Marinate at least 6 hours. Charcoal to desired doneness. Can be served hot or cold and sliced very thin. Perfect for a summer meal or a ...
34. MUSTARD MEAT
Add all ingredients. Marinate roast; ... each side. Cook longer for well done meat. Marinade can be saved and used again. Cook with chicken too.
35. BEEF JERKY
Semi freeze meat. Trim off all fat. ... occasionally until desired chewiness is achieved. Turn every couple of hours. Check after about 6 hours.
Mix together and form into little meat balls and brown in a ... longer. To serve: Remove from refrigerator; heat and serve. Leftovers can be frozen.
37. MARINATED STEAK
Mix all ingredients well. Pierce ... fork. Pour over meat. Leave at room temperature ... over hot fire 12 minutes on each side for medium rare.
38. SWISS STEAK
Mix flour, pepper, salt, seasoned salt, Accent, dry mustard and meat tenderizer in bowl. Pound into steak ... Bake at 350 degrees for 1 1/2 hours.
39. BRISKET
Broiling pan with rack works ... with Pam. Prepare meat for roasting by piercing with ... boil. Pour juice over sliced brisket when ready to serve.
40. PEPPER STEAK
Cut beef into paper-thin slices, sprinkle with tenderizer. (Easier to slice if ... boiling. Serve with rice and canned Chinese noodles. Serves 6.
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