Drews Marinade And Tenderizer Food

This is especially good for marinating meats for stir-frying, as well as chicken breasts, roasts, pork chops, or cubed venison. Double recipe if using a large cut of meat, such as roasts.

Provided by BeachGirl

Categories     Low Protein

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 26.9, Sodium 661.4, Carbohydrate 2.5, Fiber 0.1, Sugar 1.4, Protein 1

Add about 1 cup of this fruit puree to your favorite marinade and refrigerate overnight or for tougher cuts of beef use alone and marinade for no more than 8 hours, the enzymes in this fruit will break down the meat fibers to create extreme tenderizing --- use only fresh fruit not frozen or canned.

Provided by Kittencalrecipezazz

Categories     Fruit

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

• Ingredients

Nutrition Facts : Calories 345.1, Fat 1, SaturatedFat 0.2, Sodium 23.3, Carbohydrate 89.4, Fiber 12.1, Sugar 61.6, Protein 4.4

Make and share this Beef Teriyaki Marinade/Tenderizer recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Meat

Time 3m

Yield 2 1/2 cups

Number Of Ingredients 8

• Ingredients

This is a teriyaki style marinade ---who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! don't forget to allow the meat to come down to almost room temperature before cooking, this will relax the meat fibers and create a more tender meat --- DO NOT substitute the honey for anything else but pure maple syrup, and if possible I recommend using honey that is what works as the tenderizer

Provided by Kittencalrecipezazz

Categories     Steak

Time 10m

Yield 2 pounds meat

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 914.9, Fat 81.2, SaturatedFat 11.2, Sodium 2936, Carbohydrate 46.1, Fiber 1, Sugar 38, Protein 5.9