Use a cooking bag.
Shake flour around in cooking bag.
Put meat in bag and add everything.
Kinda shake around to mix up. Marinate in refrigerator for 25 hours, turning bag over every so often.
Cook 6 to 7 hours at 275\u00b0.
If you want, when it has about an hour to go, you can pull it out and cover it with barbecue sauce.
Sprinkle meat with garlic salt (optional) and meat tenderizer; let set for 30 minutes.
Mix ingredients together, except meat tenderizer. Pour over meat. Marinate for at least 8 hours. Sprinkle with meat tenderizer frequently while marinating. Excellent on any kind of roast and steaks.
Marinate for 24 hours at room temperature. Bake in oven on low heat until done.
Brown meat and onions in small amount of butter; add meat tenderizer, pepper, bay leaves and tomato paste.
Add water according to desired consistency.
Bring to boil, then simmer for 2 to 3 hours, or until meat is tender.
After meat is tender, add vegetables; continue simmering until vegetables are done.
Add regular salt after stew is done if needed.
Beat eggs and add milk.
Mix flour, salt, pepper (enough to taste in the flour mixture) and meat tenderizer.
You may also add Cajun spice, if you desire.
Heat oil in deep fryer to 250\u00b0 or 275\u00b0.
Dip chicken in egg and milk mixture and then in flour mixture.
Deep fry for 20 minutes; drain on paper towels and serve.
Mix ground beef, garlic salt, meat tenderizer and egg.
Form into balls and fry in oil until golden brown.
When done, fry onions and pepper in same oil.
When they are done, drain the oil off and add tomato sauce and soforito.
Then add meat balls, corn and green beans.
Let simmer for 5 minutes.
Sprinkle roast generously on both sides with salt, pepper and meat tenderizer.
Mix remaining ingredients.
Put roast in a large ziplock bag; add marinade; seal and refrigerate at least overnight. (I prefer to go 48 hours.).
Grill over medium-hot coals, turning several times and basting with reserved marinade frequently.
Cook approximately 35-40 minutes, until done to your liking.
Allow roast to rest for 10 minutes before slicing.
Mix all ingredients together.
Sprinkle meat mixture with meat tenderizer before forming into loafs.
Put in a roaster and add 2 or 3 cans tomato soup over the top of loaves.
Bake at 275\u00b0 until done.
Mix meat, egg, onion, pepper, bread crumbs and meat tenderizer; mix well.
Add 1 cup 4 cheeses and 1/2 pasta saute. Bake 45 minutes at 350\u00b0.
Remove from oven; drain.
Add rest of pasta sauce.
Bake 20 minutes longer; take out of oven and add 1/2 cup shredded cheese.
Cover until melted.
Serve.
Mix ground beef, meat tenderizer, garlic powder, salt and pepper.
Roll into walnut-size balls.
Brown in skillet on medium heat, covered.
Drain fat and add water, ketchup and about 3 tablespoons brown sugar.
Simmer about 30 minutes.
(If sauce is too watery, add more ketchup.)
eef and partially freeze beef for ease in slicing.
Cut
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I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF YOU HAVE A
NOTE: FOR THIS RECIPE YOU MUST BEGIN WITH A
pepper and meat tenderizer and saute in olive oil for a couple of
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Dampen roast or steak with water. Pierce with a fork. Liberally coat with meat tenderizer, place in bowl or dish & set aside. Mix remainder of ingredients and pour over meat.
Marinate at least 4 hours or overnight.
Grill or cook how you prefer.
ombine all ingredients except the meat; mix/whisk until very well
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