Eastman Outdoors Reveo Food Processor/Tumbler - Manual (Page 22)

20
Worcestershire Garlic Steak
I n g r e d i e n t s
3 lbs
Steak of choice
M a r i n a d e
1/4 C
Worcestershire sauce
2 Tbsp Chopped fresh garlic
1 Tbsp Chopped fresh parsley
1 Tbsp Cracked pepper
P r o c e d u r e
1. Blend liquid ingredients with dry spices
2. Add steak and marinade to Reveo barrel
3. Attach hose and MariVac
4. Tumble 15-20 minutes
5. Grill, bake, broil or sauté or cook to desired
taste
20
French Onion Prime Rib
I n g r e d i e n t s
3 lbs
Prime rib roast , boneless
2 lbs Sliced onions
M a r i n a d e
2 tsp
Balsamic vinegar
1 C Water
1/4 C Reveo Italian Renaissauce™
Zesty Italian Dry Marinade Base
F o r s e r v i n g
6 slices
Large garlic toasted French Bread
6 slices Swiss Cheese
P r o c e d u r e
1. Blend liquid ingredients with dry spices
2. Add prime rib roast, sliced onions and
marinade to Reveo barrel (set aside toasted
French Bread and cheese slices).
3. Attach hose and MariVac
4. Tumble 20 minutes
5. Bake covered at 300°F for 1 to 2 hours, or to
desired taste
6. Slice into 8 oz. portions and serve over
toasted French bread and cheese
Pineapple Steaks
I n g r e d i e n t s
2
Steaks (8 oz.)
M a r i n a d e
1/4 C
Pineapple juice
12 Pineapple slices
2 tsp TABASCO®
1/4 C Soy sauce
1 tsp Reveo Screamin’ Samurai™
Teriyaki Dry Marinade Base
P r o c e d u r e
1. Blend liquid ingredients with dry spices
2. Add steak and marinade to Reveo barrel
3. Attach hose and MariVac
4. Tumble 10 minutes
5. Grill or cook to taste
Beef