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Chicken on a Stick
Dinner American

Chicken on a Stick

4.5

Prep
10 min
Cook
20 min
Total
60 min

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

Perfect Porterhouse Steak
Dinner American

Perfect Porterhouse Steak

4.4

Prep
5 min
Cook
10 min
Total
35 min

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

Texas Teriyaki Marinade
American

Texas Teriyaki Marinade

3.0

Prep
10 min
Cook
Total
10 min

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

Easy Barbeque Beef Tenderloin Steak
Dinner American

Easy Barbeque Beef Tenderloin Steak

4.6

Prep
Cook
Total

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

Wyoming Stew
Dinner American

Wyoming Stew

4.2

Prep
10 min
Cook
90 min
Total
100 min

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

Juicy Steak
Dinner American

Juicy Steak

4.1

Prep
5 min
Cook
15 min
Total
20 min

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

Grilled London Broil
Dinner American

Grilled London Broil

4.5

Prep
10 min
Cook
10 min
Total
260 min

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

Pheasant Nuggets
Dinner American

Pheasant Nuggets

4.7

Prep
20 min
Cook
15 min
Total
35 min

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

Mushroom Swiss Burger
Dinner American

Mushroom Swiss Burger

4.7

Prep
15 min
Cook
15 min
Total
30 min

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

Philly Cheesesteak Sliders
Appetizer American

Philly Cheesesteak Sliders

4.6

Prep
20 min
Cook
10 min
Total
30 min

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

Nana Lara's Brisket
Dinner American

Nana Lara's Brisket

4.8

Prep
10 min
Cook
240 min
Total
280 min

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

Doc's Best Beef Jerky
Snack American

Doc's Best Beef Jerky

4.7

Prep
20 min
Cook
240 min
Total
740 min

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

Ground Beef and Mashed Potato Casserole
Dinner American

Ground Beef and Mashed Potato Casserole

4.6

Prep
30 min
Cook
40 min
Total
70 min

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

Slow-Baked Beef Brisket with Gravy
Dinner

Slow-Baked Beef Brisket with Gravy

4.8

Prep
10 min
Cook
240 min
Total
250 min

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

Rump Roast with Mushroom Gravy
Dinner

Rump Roast with Mushroom Gravy

5.0

Prep
15 min
Cook
245 min
Total
260 min

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

Venison Summer Sausage

Venison Summer Sausage

4.5

Prep
20 min
Cook
360 min
Total
4700 min

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

Lomo de Res, Cuban-Style Rib-Eye Steaks
Dinner Latin American

Lomo de Res, Cuban-Style Rib-Eye Steaks

4.4

Prep
10 min
Cook
10 min
Total
50 min

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

Honey-Mustard Baked Chicken Legs
Dinner

Honey-Mustard Baked Chicken Legs

4.1

Prep
10 min
Cook
75 min
Total
85 min

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

Honey Barbecue Sauce

Honey Barbecue Sauce

4.4

Prep
15 min
Cook
Total
15 min

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

Korean Marinated Flank Steak
Dinner Korean

Korean Marinated Flank Steak

4.6

Prep
15 min
Cook
15 min
Total
510 min

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

Indian Barbeque Chicken
Dinner Indian

Indian Barbeque Chicken

3.9

Prep
15 min
Cook
45 min
Total
540 min

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