Kittencals Beef Or Pork Marinade And Tenderizer Recipes

Steps:

• Pierce meat with a fork all over.
• Sprinkle liberally with powdered tenderizer, then leave sit out at room temperature for 30 minutes in a large bowl.
• In the meantime, in a smaller bowl whisk together minced onion (or onion powder (if using) thyme, marjoram, red wine, wine vinegar, oil, lemon juice and minced garlic (if using) and black pepper.
• After the 30 minutes, pour the marinade over the roast in the bowl; rub in with hands to coat well.
• Place the roast in a large heavy-duty ziploc freezer bag.
• Pour the marinade from the bowl over the roast and close and seal bag.
• Turn the bag several times to coat.
• Place into a large bowl and refrigerate overnight (turning several times during refrigeration time).
• When ready to cook discard the marinade, and leave the roast out at room temperature for 1 hour before cooking (this is important, it relaxes the meat fibers which creates a more tender roast!).
• Season with salt and pepper, then cook as desired.

Steps:

• In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
• Place the lamb in a large glass bowl.
• Pour the wine sauce over the lamb; toss to coat well.
• Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
• Lightly oil the grill and preheat.
• Remove the lamb from the marinade (discard marinade).
• Soak the wooden skewers in water for 30 minutes before threading.
• Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire).
• Brush JUST the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
• Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).
• Serve the grilled lamb with toasted pitas and tzatzika sauce if desired.
• DELICIOUS!

Steps:

• Mix all the marinade ingredients together in a bowl.
• Pour over steaks.
• Cover tightly and place the steaks in the refrigerator for minimum 4 hours or even better for 24 hours.
• Remove the steaks from the fridge.
• Bring the steaks down to almost room temperature before grilling.
• Season steaks with steak seasoning or seasoning of choice if desired (I like to use Montreal Steak Seasoning).
• Grill for 6-12 minutes turning 3-4 times or until desired doneness.

Steps:

• Grease a 13 x 9-inch baking dish.
• Cook the penne pasta in boiling water until just bendable (do not overcook the pasta until soft as it will cook more in the oven) drain well, then place the hot pasta into a large bowl.
• Mix in butter until melted, then mix in the softened cream cheese; set aside.
• In a skillet cook the ground beef with garlic and chili flakes until no longer pink; drain fat then continue to cook until browned.
• Add in pasta sauce and mushrooms; bring to a simmer over medium heat.
• Reduce heat to low and cook for about 20-30 minutes stirring occasionally, and season with salt and pepper to taste (if you find that the mixture is too thick add in 1/4 cup water and continue simmering for another 10 minutes).
• TO ASSEMBLE; spread HALF the meat sauce into baking dish, then top with all the penne pasta mixture, sprinkle 1/3 cup Parmesan cheese over the pasta, then 1 cup mozzarella cheese on top.
• Dollup remaining meat sauce on top then spread out using a spoon.
• Sprinkle 1/3 cup Parmesan cheese over the meat sauce, then 1 cup shredded mozzarella cheese on top.
• Bake uncovered at 350 degrees F for about 40 minutes or until completely heated through and bubbly.

Steps:

• Mix all ingredients together and store in an airtight glass jar in the fridge.

Steps:

• Mix all ingredients together.
• Marinade the beef for 24 hours.