ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Its a question, London Broil

Misc.


I have marinated the L.B. for one hr., then placed it
in the over at 350 degrees. It was tough, dry, I
would like to know what other ways in which I can be
sure that this type of meat will have flavor and be
tender Thank You

MsgID: 084550
Shared by: Eileen
In reply to: ISO: Degrees? How long?
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: London Broil
  Monica
2 Recipe(tried): London Broil
  Sybil/Hoboken, NJ
3 ISO: Degrees? How long?
  Loretta
4 ISO: Its a question, London Broil
  Eileen
5 ISO: Its a question, London Broil
  Eileen
6 ISO: Its a question, London Broil
  Eileen NY
ADVERTISEMENT
Random Recipes
  • Patio Chops and Beans (1950's)
  • PATIO CHOPS AND BEANS "Good as all outdoors!" 1 (1 lb. 15 oz.) can Van Camp’s Pork & Beans 4 pork chops (cut 1/2-inch thick) 1/4 cup Stokely’s Finest Apple...
  • Hawaiian Chicken Oven-Fried (1960's)
  • HAWAIIAN CHICKEN OVEN-FRIED 2 (3 lb) frying chickens, cut in pieces 1 Tablespoon soy sauce 7 Tablespoons Worcestershire sauce 2 Tablespoons grated onion 1 teaspoon ground ginger 1/2 cup cornstarch 1/2 cup margarine 2 ...
  • Ratatouille Tian
  • RATATOUILLE TIAN (TIAN RATATOUILLE) "Every French cook I know who went to see the animated film Ratatouille came out of the cinema saying, "Fun movie. but that ratatouille was really a tian," referring to the sequence ...
  • Hot Taco Pasta Salad
  • HOT TACO PASTA SALAD 2 cups white or tri-color spiral pasta, uncooked 1 lb. ground sirloin 1 onion, chopped 1 pkg. taco seasoning 1/2 cup water 1 tsp. salt (or to taste) 1 cup grated Cheddar or Monterey Jack cheese ...
ADVERTISEMENT
  • Chapel House Fruit Salad
  • Dear Rose: In the following recipe the cream base is yogurt. Enjoy CHAPEL HOUSE FRUIT SALAD 1 apple, cut into chunks 1 orange, cut into chunks 3 to 4 strawberries, cut into chunks 1 peach, cut into chunks 1 b...
  • Yogurt Streusel Coffee Cake (Bundt or tube cake)
  • YOGURT STREUSEL COFFEE CAKE "This has become one of our favorite coffee cakes - great to wake up to, and good for packing in lunch boxes too. Virtually any yogurt, nut, and flavoring combination works well in this rec...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Its a question, London Broil
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!