Yield 12 Number Of Ingredients 5 Steps:
In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.
Time 6h Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a food processor combine all ingredients except the steaks; process until well blended. Using a fork prick holes on both sides of the steaks, then place in a shallow glass baking dish or container. Pour the marinade over steaks and turn to make certain that steaks are coated in the marinade. Cover and refrigerate for 6-24 hours (turning once or twice during marinating time). A couple of hours before ready to grill remove the steaks from the fridge and the marinade, place on plates and let come down to room temperature (discard the marinade). Grill steaks until desired doneness.
Time 15h Yield 6 serving(s) Number Of Ingredients 10 Steps:
Place pork in marinade, turning often to make sure meat is completely exposed to the mixture. Place meat and marinade into roasting pan in a 475°F oven for 15 minutes. Lower temperature to 325°F and cover with aluminum foil. Cook for 3 hours. Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving. For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan. Heat on stovetop, on medium heat and stir until it thickens. It’s ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!
Time 3h15m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out. Peel off tough membrane that covers the bony side of the ribs. Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs. In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs. Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING! Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal. Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone. Remove from oven. Heat broiler. Cut ribs into serving sized portions of 2 or 3 ribs. Arrange on broiler pan, bony side up. Brush on sauce. Broil for 1 or 2 minutes until sauce is cooked on and bubbly. Turn ribs over. Repeat on other side. Alternately, you can grill the ribs on your grill to cook on the sauce.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Place thawed steak in a casserole dish fit to size of steaks. Sprinkle desired amount of meat tenderizer on one side of each steak and then, using a fork, fork the meat tenderizer into the steak very thoroughly (you cannot overdo it, the more the better!) Flip each steak over and repeat step 2 on other side of steak. Combine last seven ingredients in a separate bowl and microwave for 2 minutes. Pour mixture over steaks (the heated mixture helps the sugar dissolve and the meat soak the marinade up better but is not required). Marinate desired time however the longer the better. Put the steak on the grill and cook it how you like it. (I usually save the marinade and baste in while cooking, this keeps it extra juicy) Enjoy!
Time 5h30m Yield 6 servings. Number Of Ingredients 11 Steps:
Cut two 25x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray., Combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into a round loaf; place in center of strips in slow cooker. Cook, covered, on low 5-6 hours or until a thermometer reads at least 160°. , In a small bowl, whisk ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over meat loaf. Cook until heated through, about 15 minutes longer. Using foil strips as handles, remove meat loaf to a platter. Let stand 10-15 minutes before slicing.
Yield 12 Number Of Ingredients 5 Steps:
In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.n
Yield 12 Number Of Ingredients 5 Steps:
In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.n
Yield 12 Number Of Ingredients 5 Steps:
In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.
Yield 12 Number Of Ingredients 5 Steps:
In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.n
