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Results 91 - 100 of 1,010 for water meat tenderizer
Sprinkle spareribs with meat tenderizer, salt and pepper. Place ... remaining 1/4 cup water. Brush on spareribs. Bake ... Brush occasionally with preserves.
92. SUMMER SAUSAGE
Mix with hands. Refrigerate 24 to 48 hours. Makes into rolls. Place on pan. Bake at 300 degrees for 1 hour.
93. LUNCHEON MEAT
Mix well and form into 3 rolls. Put into aluminum foil and refrigerate overnight. Punch holes in bottom of foil and place on rack in pan. ...
94. CHICKEN GRAVY
Cut up chicken into chunks and season. Fry until brown; drain. Add 3 cups water. Simmer until tender. Drain. Add mushrooms and soup; cook until hot.
95. BEEF SAUSAGE
Mix all ingredients and refrigerate 24 hours. Divide and wrap in 3 packages of foil. Poke holes in bottom of the roll. Place on ...
Mix all ingredients. If too stiff add little more can milk and red pepper to taste. Grease casserole. Bake at 400 degrees for about 30- 40 ...
97. TERIYAKI
Sprinkle tenderizer on meat and jab with fork. Marinate 2 hours at room temperature. Grill 13 minutes on each side.
98. KFKITS
I am no fan of basil, but feel free to add a leaf. Turn up or turn down the heat to taste. You may want to start with 1 teaspoon chili ...
99. BOLOGNA
Mix well with hands. Wrap in plastic and secure tightly. Refrigerate for 24 hours. Bake 1 1/2 hours at 300 degrees. (Two hours for large ...
100. THE SUNDAY ROAST
Cover roast with tenderizer and let set while cleaning ... add 2-3 cups water. Cover and cook at ... juices left from roast. May need more water.
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