Personal recipes and cooking instructions provided by experts using TNI Packaging’s products

Basil Veal with Pasta

Basil Veal Pasta
2 pounds leg of Veal sliced 1/8″ thick…Pass through the MISTER TENDERIZER to the desired tenderness and cut into 1″ x 3″ strips. Set aside…

2 Teaspoon Basil, fresh or dried
2 Tablespoon Extra virgin olive oil
1 Cup Chopped onion
6 Cups Cooked pasta (fettuccini, linguini, etc.)
1/2 Teaspoon Salt (pepper to taste)
2 Small red sweet peppers
3 Cups Thin sliced mushrooms

Heat about one tablespoon of the oil (medium heat) with the basil and salt, stir-frying the sweet pepper strips and onions for about a minute, then add the mushrooms and continue cooking for about two more minutes. Add the remaining oil and lay in he tenderized veal strips, half at a time, and remove veal and set aside. Stir cornstarch into wine until smooth and heat in a skillet (high heat) for 30 seconds. Return veal and vegetables to the mixture and serve over the pasta.


Cut flank or round steak to about 6″ in width (1/4 to 3/8″ thick) and roll them through your Mister TENDERIZER™. Place the tenderized meats into a marinade of olive oil seasoned with crushed fresh garlic, onion and a hint of Italian spices&emdash—all day. Run them through the tenderizer again just before cooking.

In a large skillet saute some garlic, onion, celery, and carrots, using butter or margarine. Let it cool.

Using a crusty bread (Italian or French) break up in small bite size pieces and soak in rich milk and saute mixture until the bread becomes soggy. Remove the bread and squeeze—drain well. Place in a mixing bowl and add eggs, grated Asiago, Romano, or Parmigiano, finely chopped basil and parsley, salt and pepper to taste.

Use this as the stuffing for the steak, roll-up, tie and brown slightly in a skillet, then place them in your favorite tomato sauce and cook for a long while. Serve with pasta.

Conch Salad

Conch Salad
Pass fresh Conch (Scungilli) through the MISTER TENDERIZER™ until you reach the desired degree o tenderness. Cook the quantity of the now tenderized Conch in the usual manner, blending in olive oil, the juice of a fresh lemon, a clove of garlic, a tablespoon of fresh chopped Italian parsley and a pinch of oregano. Marinate the cooked tenderized Conch in the refrigerator for at least 10 hours and serve cold with chopped celery, onion and green olives on a bed of lettuce.


In order to have a marinade, you must include the following basic ingredients:

Acidic: A wine, vinegar or citrus juice

Fatty: An oil (olive oil is best), margarine or butter

Aromatics: Your favorite and appropriate spice, herb, vegetable or even alcohol (like beer)

1/2 cup tomato juice
1/2 cup tomato puree
2 cups chopped onion
1/4 tbl. Chopped garlic (fine)
1 tbl. Salt (fresh ground pepper to taste)
You may wish to add some green olives sliced very thin!
2 tbl. Olive oil
2 tbl. Worcestershire sauce
1 tsp. Tabasco (only if you prefer)
2 green chilies & chopped (and only if you prefer)
3 firm, ripe tomatoes, diced and fresh
2 tbl. Celery & chopped fine

Now, add a touch of some of your favorite spices and that which will be appropriate for the meat you are to cook…OR…try this one…

2 Cups fine burgundy wine
2 large bay leaves
1 tbl. Olive oil
1 tsp. salt (fresh ground pepper to taste)
1/2 cup fine minced onion
1 tbl. Juice from a lemon
1 tbl. Crushed garlic

Puckered Chicken

Puckered Chicken
2 Skinless/boneless chicken breasts…Pass the chicken breast through your Mister TENDERIZER™ until you reach the desired degree of tenderness to suit your taste..

6 Tablespoons Flour or seasoned bread crumbs
1/2 Teaspoon Fresh ground pepper
6 Tablespoons Juice from a fresh lemon
4 Tablespoons Finely chopped Italian celery
2 Tablespoons Butter or margarine
1 Teaspoon Salt
4 Tablespoons Extra virgin olive oil
1 Teaspoon Ground sage
1 Cup Chopped onion
2 Cups Chicken broth

Heat the olive oil and brown the chicken, both sides. Remove from skillet and place aside. Saute the chopped onion in the olive oil, adding seasoned flour or breadcrumbs. Add the broth, lemon juice and sage, bring entire mixture to a boil and stir constantly. Reduce the heat and place chicken in the simmering liquid and cook until it is tender to the fork. Use the remaining liquid as a sauce and serve with lemon slice, wedges, and the Italian celery.

Swiss-Italian Steak

Swiss Italian Steak
4 Tablespoons Butter or margarine
6 Cups Tomatoes (fresh/canned)
Salt and pepper to taste
4-5 Pounds Round or flank steak
4 Tablespoons Extra virgin olive oil
1/2 Cup Italian parsley, finely chopped
4 Cloves of garlic
2-1/2 Teaspoons Basil, fresh or dried
1/2 Teaspoon White or black pepper
2 Teaspoons Sea salt

Prepare the sauce by sauteing butter and garlic until golden. Add the tomatoes and basil and salt/pepper to taste. Bring to boil and then simmer for 10-15 minutes

While passing the steak through your MISTER TENDERIZER™, sprinkle the flour, salt and pepper on each side. Repeat several times, constantly adding the flour mixture. Heat the oil and brown steaks on each side. Pour the sauce over the steaks, tightly cover and simmer until fully cooked. Just before serving, add olives and finely chopped parsley.

Enjoy trying these recipes with products from TNi Packaging, LLC