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2. Lloyd Rigler - Wikipedia

   en.wikipedia.org/wiki/Lloyd_Rigler

   Lloyd Eugene Rigler (May 3, 1915 – December 7, 2003) [1] [2] was an American businessman and philanthropist.As a businessman, he and a partner, Lawrence E. Deutsch, made Adolph's Meat Tenderizer a national brand. [3]

3. Lawry's and Adolph's - Wikipedia

   en.wikipedia.org/wiki/Lawry's_and_Adolph's

   Lawry's and Adolph's are food, seasoning, and beverage brands owned by McCormick & Company, and formerly owned by Unilever and Lawry's. [1] Products include marinades, spice blends, breadings, Spatini sauce , and other seasoning mixes.

4. Meat tenderizer - Wikipedia

   en.wikipedia.org/wiki/Meat_tenderizer

   Meat tenderizers come in at least three types: [1] The first, most common, is a tool that resembles a hammer or mallet made of metal or wood with a short handle and dual heads. One face of the tool is usually flat while the other has rows of pyramid-shaped protrusions.

5. I'm a professional chef. Here are the best ways to prepare ...

   www.aol.com/news/im-professional-chef-best-ways...

   With a fat cap and at least 5 inches of rib bone extending from the meat, the Tomahawk is actually a rib-eye or cote de boeuf. The extra 5 inches of bone can be cleaned of excess meat and then ...

6. Ree's Rotel Dip Is the MVP of Game Day Food - AOL

   www.aol.com/rees-rotel-dip-mvp-game-160900184.html

   Directions. In a large nonstick skillet, heat the oil over medium heat. Add the beef and onion and cook, breaking up the beef with a wooden spoon, until browned and cooked through, 6 to 8 minutes ...

7. Monster Meatballs Are Jumbo-Sized & Jumbo-Flavored - AOL

   www.aol.com/monster-meatballs-jumbo-sized-jumbo...

   Directions. Meatballs. Arrange a rack in center of oven; preheat to 425°. In a large bowl, combine beef and pork; season with salt and black pepper. Add onion, egg, garlic, Parmesan, breadcrumbs ...

8. James Beard - Wikipedia

   en.wikipedia.org/wiki/James_Beard

   James Andrews Beard (May 5, 1903 – January 21, 1985) [1] was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely.

9. Cube steak - Wikipedia

   en.wikipedia.org/wiki/Cube_steak

   Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.