Type what you have

Ingredients

• ✓ meat tenderizer
• soy sauce
• worcestershire sauce
• liquid smoke
• brown sugar
• salt
• black pepper
• garlic powder
• onion powder
• paprika
• beef round steak

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl.
3. 3 Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
4. 4 Remove beef strips from the bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
5. 5 Arrange pounded beef strips in a single layer on the trays of a dehydrator. Dry at the dehydrator's highest setting until jerky is done to your liking, at least 4 hours.
6. 6 Enjoy!

By Doc the WV Gourmet

Ingredients

• ✓ meat tenderizer
• chicken breast
• salad dressing

Instructions

1. 1 Place chicken breasts in a resealable plastic bag; sprinkle with meat tenderizer. Pour in dressing and turn chicken to coat thoroughly; squeeze out excess air and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Place chicken onto skewers and cook on the preheated grill until no longer pink in the center and the juices run clear, about 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Chris

Ingredients

• ✓ meat tenderizer
• porterhouse steak
• olive oil
• steak seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Place steak onto a plate; coat with olive oil, rub with tenderizer, then gently rub with steak seasoning. Cover with plastic wrap and let stand for 20 minutes.
3. 3 Meanwhile, preheat a grill for high heat. When hot, lightly oil the grate.
4. 4 Cook steak on the preheated grill until hot, slightly pink in the center, and beginning to firm, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

By chefpaularwine

Ingredients

• ✓ meat tenderizer
• brown sugar
• teriyaki sauce
• worcestershire sauce
• liquid smoke

Instructions

1. 1 In a medium bowl, mix together the brown sugar, teriyaki sauce, Worcestershire sauce, liquid smoke and meat tenderizer. Pour over meat, and refrigerate in a sealed container. Shake container occasionally to cover meat. Take out of the refrigerator before cooking, and let come to room temperature while the smoker heats up. Never use barbeque sauce with this marinade.

By Keith Reeder

Ingredients

• ✓ meat tenderizer
• beef tenderloin steak
• olive oil
• garlic

Instructions

1. 1 Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
2. 2 Preheat grill for medium high heat.
3. 3 Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.

By Bobbie

Ingredients

• ✓ meat tenderizer
• hot pepper sauce
• worcestershire sauce
• steak sauce
• onion powder
• red pepper flakes
• garlic

Instructions

1. 1 In a small bowl, combine the hot pepper sauce, Worcestershire sauce, steak sauce, meat tenderizer, onion powder, crushed red pepper flakes and minced garlic. Mix together well and apply to your favorite meat.

By MAVNCURLY

Ingredients

• ✓ meat tenderizer
• beef brisket
• garlic salt
• beef gravy
• salad dressing
• mushroom
• onion soup mix

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Season beef brisket with garlic salt and meat tenderizer; place in a 9x13-inch baking dish.
2. 2 Mix beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over beef brisket. Cover tightly with aluminum foil.
3. 3 Bake in the preheated oven until very tender, 4 to 5 hours.

By gagirl90

Ingredients

• ✓ meat tenderizer
• rump roast
• black pepper
• garlic salt
• salt
• worcestershire sauce
• butter
• yellow onion
• cream of mushroom soup
• cornstarch

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place roast in a casserole dish and sprinkle with meat tenderizer, pepper, garlic salt, and salt. Drizzle with Worcestershire sauce and dot with butter.
3. 3 Cut onion in half. Pull apart petals and place on top of roast.
4. 4 Bake until roast is fully tender, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Remove from the oven and transfer most of the juice to a saucepan for gravy. Add condensed soup and cornstarch. Heat over medium heat until thickened, 3 to 5 minutes.
6. 6 Slice roast and ladle gravy over individual servings.

By SuthernScott

Ingredients

• ✓ meat tenderizer
• beef stew meat
• chicken broth
• cream of chicken soup
• onion soup mix
• stew vegetable
• crescent dinner roll

Instructions

1. 1 Heat a cast-iron skillet over medium-high heat. Sprinkle meat tenderizer over beef cubes, and cook in the hot skillet until browned. Drain off any excess juice. In a small bowl, mix together the chicken broth, cream of chicken soup and onion soup mix. Pour over the meat, reduce heat to low, and simmer for 45 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Add the frozen stew vegetables to the skillet, and simmer for 10 more minutes. Unroll the crescent roll dough, and arrange to cover the top of the pan like a pie.
3. 3 Bake for 10 to 15 minutes in the preheated oven, or until the top is golden brown. Remove from oven and serve.

By EQUINAS82

Ingredients

• ✓ meat tenderizer
• ground venison
• pork sausage
• mustard powder
• mustard seed
• liquid smoke
• garlic powder
• onion salt
• water

Instructions

1. 1 In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
2. 2 On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
3. 3 Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

By BOOKAMY

Ingredients

• ✓ meat tenderizer
• garlic powder
• onion powder
• seasoning salt
• rib-eye steak
• onion
• beer
• lime juice

Instructions

1. 1 Combine garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl; rub into both sides of steaks.
2. 2 Arrange 1/4 sliced onions in bottom of a 9x13-inch pan; lay steaks across onions. Top with more onions; pour 1/4 bottle beer and 1/4 cup lime juice over top. Repeat layers until all steaks layered. Pour any remaining beer and lime juice over top. Cover pan. Marinate in the refrigerator for 30 to 40 minutes. Do not marinate steaks longer than 1 hour, because the acid from the lime juice will begin to cook the meat.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steaks from marinade; discard remaining marinade.
4. 4 Cook on the preheated grill to your desired degree of doneness, about 2 minutes per side for well done. Rest before slicing, 5 minutes. Serve with warm tortillas.

By lilloli500

Ingredients

• ✓ meat tenderizer
• canola oil
• honey mustard
• honey
• garlic
• paprika
• chive
• basil
• adobo seasoning
• onion powder
• chicken leg quarter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine oil, honey mustard, and honey in a bowl until well combined. Stir in garlic, paprika, chives, basil, adobo seasoning, onion powder, and meat tenderizer. Stir until fully blended.
3. 3 Coat the bottom of a glass baking dish with 2 to 3 tablespoons of mustard sauce mixture. Place chicken legs on top and cover with the rest of the sauce mixture. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Tarahlynn Sweitzer

Ingredients

• ✓ meat tenderizer
• butter
• rib-eye steak
• worcestershire sauce
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Spread 1/2 of the butter on top side of frozen steak. Sprinkle 1/2 of the Worcestershire sauce, 1/2 of the meat tenderizer, 1/2 of the garlic, salt, and pepper on top of butter. Place steak on a roasting pan.
3. 3 Broil in the preheated oven for 6 to 8 minutes. Remove steak from the oven and flip over; spread remaining butter, Worcestershire sauce, meat tenderizer, garlic, salt, and pepper on top of steak.
4. 4 Return to the broiler, and continue cooking for 6 to 8 minutes, or to desired doneness.

By JENN_77

Ingredients

• ✓ meat tenderizer
• top round
• vegetable oil
• lemon juice
• seasoning salt
• lemon pepper
• garlic
• parsley
• tarragon vinegar

Instructions

1. 1 Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
2. 2 In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
3. 3 Preheat grill for hot heat.
4. 4 Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.

By Stella

Ingredients

• ✓ meat tenderizer
• pheasant breast
• all-purpose flour
• seasoned salt
• pepper
• potato flake
• buttery round cracker
• egg
• milk

Instructions

1. 1 Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C).
2. 2 Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes and crushed cracker crumbs. Mix well and set aside.
3. 3 In a separate medium bowl, combine the egg and the milk and whisk until smooth. Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture. Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer.
4. 4 Place the strips in a deep fryer set at 375 to 400 degrees F (190 to 200 degrees C) until golden brown. (Note: You can also pan fry these in a skillet over medium high to high heat with 1 cup oil for pan frying, but you may need to flip them if they are not submerged in oil.)

By Debra Patterson

Ingredients

• ✓ meat tenderizer
• vegetable oil
• soy sauce
• lemon juice
• worcestershire sauce
• mustard
• garlic
• black pepper

Instructions

1. 1 Whisk oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, black pepper, and meat tenderizer together in a bowl until well combined.

By Jon

Ingredients

• ✓ meat tenderizer
• honey
• molasses
• ketchup
• cinnamon
• paprika
• ginger
• seasoned salt
• black pepper
• salt
• oregano
• garlic
• steak sauce
• worcestershire sauce
• mustard
• brown sugar

Instructions

1. 1 In a medium bowl, stir together the honey, molasses, ketchup, cinnamon, paprika, ginger, seasoned salt, meat tenderizer, ground black pepper, salt, oregano, garlic, steak sauce, Worcestershire sauce, mustard, and brown sugar until well blended.
2. 2 Cover, and refrigerate until ready to use.

By Kimberly D

Ingredients

• ✓ meat tenderizer
• ground beef
• salt
• pepper
• butter
• mushroom
• soy sauce
• swiss cheese
• hamburger bun

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Divide ground beef into 6 equal-sized patties; season with meat tenderizer, salt, and pepper. Set aside.
3. 3 Melt butter in a skillet over medium heat. Add mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.
4. 4 Grill patties on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
5. 5 Spoon mushroom mixture evenly on top of patties on the grill; top each one with a slice of Swiss cheese. Cover the grill until cheese melts, about 1 minute.
6. 6 Remove patties from the grill and serve on hamburger buns.

By Ms Stephanie

Ingredients

• ✓ meat tenderizer
• sirloin steak
• olive oil
• onion
• bell pepper
• italian seasoning
• black pepper
• mushroom
• dinner roll
• provolone cheese

Instructions

1. 1 Gather all ingredients. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Mix steak and meat tenderizer together in a bowl.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook and stir until slightly softened, about 3 minutes.
4. 4 Stir in steak mixture; cook and stir until flavors combine, about 3 minutes. Mix in Italian seasoning and pepper; add mushrooms. Cook and stir until steak is mostly browned, about 3 minutes.
5. 5 Spoon steak mixture onto lower half of dinner rolls until covered; top with provolone cheese. Place onto a baking sheet.
6. 6 Broil in the preheated oven until cheese is melted, 1 to 3 minutes; remove from broiler.
7. 7 Place dinner roll tops onto melted provolone cheese; broil until tops are toasted, 1 to 2 minutes.
8. 8 Enjoy!

By James Dillard

Ingredients

• ✓ meat tenderizer
• garlic
• ginger
• onion
• soy sauce
• sesame oil
• worcestershire sauce
• sugar
• beef flank steak

Instructions

1. 1 Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
2. 2 Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
3. 3 Preheat a grill for medium-high heat.
4. 4 Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.

By suze

Ingredients

• ✓ meat tenderizer
• chili powder
• garlic powder
• onion powder
• black pepper
• brown sugar
• beef brisket
• soy sauce
• water
• pineapple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
3. 3 Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
4. 4 Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.

By hmarshall

Ingredients

• ✓ meat tenderizer
• chicken
• lemon juice
• yogurt
• cumin
• coriander
• cilantro
• paprika
• turmeric
• salt
• black pepper
• garlic

Instructions

1. 1 Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
2. 2 Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
3. 3 Preheat grill for medium heat.
4. 4 Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

By SHECOOKS2

Ingredients

• ✓ meat tenderizer
• cheddar cheese
• mashed potato
• mixed vegetable
• tomato
• biscuit
• browning sauce
• worcestershire sauce
• black pepper
• salt
• red pepper flakes
• onion powder
• garlic powder
• paprika
• parsley
• tomato sauce
• garlic
• green onion
• celery
• red bell pepper
• green bell pepper
• onion
• ground beef
• vegetable cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add yellow onion, bell peppers, celery, and 1/2 of the green onion; saute until vegetables are soft, about 5 minutes. Add garlic, tomato sauce, 1/2 of the parsley, paprika, garlic powder, onion powder, red pepper flakes, meat tenderizer, salt, and pepper; cook until fragrant, about 1 minute. Stir in Worcestershire sauce and browning sauce. Drain oil and remove from the heat.
3. 3 Line the prepared baking dish with refrigerated biscuits; divide them evenly and spread out to cover the pan, overlapping if necessary. Spread drained ground beef mixture evenly on top of the biscuits. Spread diced tomatoes over the beef, then evenly scatter frozen vegetables. Spread mashed potatoes over the top, and sprinkle with remaining green onions, Cheddar cheese, and remaining parsley. Cover with foil.
4. 4 Bake in the preheated oven for 25 to 30 minutes. Remove foil and bake until cheese is golden and melted, another 5 minutes. Serve immediately.

By Francine Perretta