arlic salt. Marinate for 1 hour in marinade made with meat marinade, red wine
Mix well.
Store
in
refrigerator
until ready to use. Cover meat with sauce for several hours or overnight.
lastic bag.
Make the marinade: Combine the red wine, garlic
hem with the marinade.
Cover and refrigerate for at lease 1
Marinade -- add everything in a large
Place the pineapple chunks, papaya chunks and water in a food processor; process until pureed and very smooth (do not add in any sugar).
Divide the mixture into 1-cup plastic freezer containers then freeze.
Add 1-2 cups thawed puree mixture to your favorite meat marinade and marinade overnight.
Mix ready made meat marinade with vinegar, water and salad oil.
Pour this over antelope round steak and let marinate for 4 to 5 hours.
Lift meat from marinade and roll in flour.
Brown slightly in frying pan in cooking oil.
Mix rest of marinade with 1 cup of water and pour over meat.
Bake in a 325\u00b0 oven for 1 hour and 45 minutes.
The larger amount of meat you use, the more marinade you will need.
Mix ingredients and marinate chicken or meat overnight. Excellent for grilling.
Slice tofu in half lengthwise, then cut each half into two long strips, approximately 1/2-inch thick.
Mix remaining ingredients in a small bowl.
Lay tofu strips in a shallow pan and pour marinade over, turning tofu to coat. Marinade for at least 1 hour, or as long as overnight.
Heat oil in grill or nonstick pan over high heat. Sear tofu on each side until browned and heated through, approximately 2-3 minutes per side.
In a medium bowl, combine all the ingredients for the marinade. Add the thinly sliced meat and marinate for at least 1 hour.
Remove meat from marinade and dredge meat slices in flour, then in eggs and then fry in hot oil until browned on both sides.
You may need to add more oil as you need. Drain juhn on paper towel, slice into serving pieces and serve.
This is can also be made with fleshy, white fish pieces.
*NOTE: More oil may be needed for frying.
b>meat marinade as instructed on package.
(Leave out oil if called for
Rub meat with a little salt.
Put meat in Dutch oven.
In a bowl, stir dry meat marinade into the cup of buttermilk.
Pour mixture over meat.
With a fork, pierce meat and allow to stand at room temperature for 15 minutes, turning several times.
Add toasted rye bread crumbs to marinade. Cover and bake in 325\u00b0 oven until meat is tender, 2 to 3 hours. Remove meat.
Skim any fat from liquid in pan.
Add drained mushrooms and additional buttermilk to flour to make a thickened gravy.
Serve gravy with sliced meat.
Combine the lemon juice, garlic and spices (to suit your taste) into a large glass dish and mix very well.
Add the meat and stir to coat the meat with the marinade and allow to marinade for at least one hour.
Grill or roast meat as usual in your oven.
Combine marinade ingredients.
Pour small amount (enough to cover bottom) in a 13 x 9 x 2-inch baking pan.
Place meat in pan. Top with remaining marinade.
Pierce meat generously with sharp fork.
Turn meat and pierce again.
Cover.
Refrigerate for at least 8 hours or overnight, piercing and turning meat often. Before cooking, let beef come to room temperature.
Let sit at room temperature for 30 minutes or longer. Whisk
hen into pieces. Mix with meat marinade for 30 minutes.
Slice mushrooms
Combine all ingredients.
Stab both sides of meat (rump or chuck).
Sprinkle with meat tenderizer.
Place meat in baking dish or bowl.
Pour marinade over meat.
Refrigerate for 24 hours. Grill meat 1/2 hour on each side.
Baste while cooking.
In a shallow pan, blend instant meat marinade with pineapple juice, rum and ginger.
Place steak in marinade and pierce both sides all over deeply with kitchen fork.
Marinate and turn occasionally for several hours.
Broil about 5 to 6 minutes on each side for medium doneness.
Carve thin diagonal slices and serve.
Serves 4.