Tenderloinbirds Recipes

Steps:

• Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.
• Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.

Steps:

• In a large bowl, combine beer and milk. Add pork and marinate pork for 1 hour, minimum. Refrigerate if marinating for longer.
• Preheat a deep fryer or a large pot of oil to 370 degrees F.
• In a large bowl combine the crackers, 2 cups flour, pepper, garlic, salt, white pepper, and bread crumbs. Remove pork from marinade and coat lightly with plain flour. Dip in marinade and coat with breading mix. Deep fry tenderloins until golden brown and cooked to desired temperature, about 5 to 10 minutes.

Steps:

• Tenderize meat by pounding out to 3" squares. Skewer on 1/2 slice of bacon to each slice of tenderloin; shake in breading mixture. Bake in 350 degree oven for 35-45 minutes. Do not overcook.
• TIP: Ask the butcher to slice the tenderloin and run them thru the tenderizer. This will save you lots of time.

Steps:

• Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
• Cut meat into strips, approximately 3x5 inches. Season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
• Add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. Roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
• In Dutch Oven or heavy pot, heat oil and brown birds well on all sides. You will have to do this in batches. Do NOT skimp on browning well, it really makes the dish.
• Return birds to the pot. Add beef broth and enough water up to 3 inches in pot. Cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
• Remove birds. Skim some, but not all of the fat from the pot. Make gravy using pan juices, flour and water, or however you like to make your gravy.