Orange-Teriyaki Beef Roast

Orange-Teriyaki Beef Roast
By Patricia A. Scheitzer and Betty T. Morton
From the book Pat & Betty's No-Fuss Cooking

Prep Time: 15 minutes
Chill Time: 1 1/2 hours
Cook Time: 35 minutes
Makes: 8 Servings

Ingredients:
2 tablespoons flour
1/2 cup orange juice
1/2 cup teriyaki sauce
1/4 cup packed brown sugar
3 cloves garlic, minced
1 tablespoon grated orange peel
1/2 teaspoon crushed red pepper flakes
one 2 pound beef top round roast, about 1 inch thick
hot cooked rice (optional)
1/4 cup sliced green onions
1 large oven bag

Recipe:
1 - Add the flour to large oven bag, shake the bag to distribute the flour, and put in a 9-by-13-by-2 inch baking pan.
2 - Add the orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to the oven bag, and squeeze the bag to blend them with the flour. Put the roast in the bag and turn the bag to coat the meat with the sauce.
3 - Close the bag with the provided nylon tie. Put the bag, still in the pan, in the refrigerator to marinate for 1 1/2 to 2 hours.
4 - Preheat the oven to 325 degrees.
5 - Cut six 1/2 inch slits in top of the bag. Bake for 35 to 45 minutes or until an instant read thermometer registers 145 degrees.
6 - Open the bag carefully. Transfer the meat to a serving platter and slice thinly. Stir the sauce and serve it spooned over rice, if desired. Serve the meat topped with chopped green onions.

Super Bowl Sunday

In honor of it being the Super Bowl, we went all out for this man's meal. We started out with home made buffalo and barbecue chicken wings, and sliders.


Wings:
We bought a pack of 16 wings (which cut in half makes 32). Deep fry wings for 8-10 minutes at 350 degrees. Remove from oil, and place wings on a plate and cover with a few paper towels to soak up any remaining oil. Pour desired sauces for wings in separate bowls, and submerge the wings until they have a good coating of the sauce. Remove from bowl and eat away.

Sliders:
You will need:
1 lb of ground beef (80/20 works good)
rolls for about 10-12 sliders
one medium size yellow or white onion
4-5 pieces of bacon
cheese (your preference)

In a bowl combine ground beef, a dash of olive oil, Worcestershire sauce and your choices of spices. 1 lb of ground beef makes about 10 good sized sliders, maybe 12 smaller ones. Once the patties are made, throw the sliders on a grill until desired wellness is reached. Cook the 4-5 slices of bacon, and divide evenly among the sliders. Grill the onions in a pan with a little bit of oil. If using cheese, throw it on the sliders when they are almost done on the grill.


That was only the start of the day though, the main course...

"Beef Pot Roast, Loaded Mashed Potatoes and Sauteed Green Beans"

Beef Pot Roast
By Alexa Slonin, From Fix-It and Forget-It Cookbook
You Will Need:
2 medium potatoes, cubed
8 small carrots, cut in small chunks
2 small onions, cut in wedges
2 ribs celery, cut up
2 1/2 - 3 lbs. beef chuck or pot roast
2 Tbsp. cooking oil
3/4 cup water, dry wine, or tomato juice
1 tbsp. Worcestershire sauce
1 tsp. instant beef bouillon granules
1 tsp. dried basil

1. Place vegetables in bottom of slow cooker
2. Brown roast in oil on skillet. Place on top of vegetables.
3. Combine water, Worcestershire sauce, bouillon, and basil. Pour over meat and vegetables.
4. Cover. Cook on low 10-12 hours.

Loaded Mashed Potatoes
You will need:
4-5 large potatoes
4-5 pieces of bacon
a bundle of green onions
1 cup sour cream
1 cup cheddar cheese
1-2 cups milk

Boil potatoes for 20-30 minutes, until they are tender and ready for mashing. Cook bacon, and place on paper towels to remove grease. Slice bacon in small pieces, set aside. Begin mashing the potatoes, and add in the milk. Continue to mash and add in the bacon, cheese, sour cream, green onion and more milk if necessary.

Saute green onions in a little bit of olive oil, and sprinkle with lemon pepper and serve alongside the roast and potatoes.


This was by far the craziest man's meal to date. This meal deserves 5 out of 5 because everything was excellent. The wings were just as good, if not better than any wings I've ever had in Denver, and the sliders were delicious as well. Everything in the main course was excellent as well, the pot roast cooked for just under 12 hours, and tasted great, and the potatoes and green beans were the perfect side. This meal easily served 5 people, who were all extremely stuffed afterward.
I can't wait for the Super Bowl next year, go Broncos!

Honey-Teriyaki Chicken Fingers with Sesame Seeds with Sesame Cellophane Noodles and Snap Peas

"Honey-Teriyaki Chicken Fingers with Sesame Seeds
with Cellophone Noodles and snap peas"
Recipe By Robbin Miller

Port-Marinated Grilled Flank Steak with Parsley Dipping Sauce

"Port-Marinated Grilled Flank Steak with Parsley Dipping Sauce"
Recipe By Emeril Lagasse
Served With "Ultimate Twice Baked Potatoes"

Overall this meal was amazing. Port wine is very, very sugary, so the marinade made the flank steak a little bit sweet. The dipping sauce however, was a little on the spicy side because of the peppers. Overall, the combination of the port marinated flank steak and a spicy parsley dipping sauce was an excellent combination. Overall, the most challenging part of this meal were the ultimate twice baked potatoes. If you've never attempted to make them before, buy a few extra potatoes so you can practice scooping out the potato from the skin. Overall, this meal gets a 4 out of 5 because the potatoes could be improved.

Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

"Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce"
Recipe by Rachael Ray

This unique meal gets a 4 out of 5 for overall good taste and and originality. If you like spaghetti and meatballs, try this out, you wont be disappointed. We made the meatballs a little bigger than the recipe says, but they still turned out great. The sun dried tomatoes, basil, and fennel and grill seasoning really gave them a great flavor. The homemade sauce was also excellent, just make sure the onion and garlic is cut up enough. We also added a bit more crushed red pepper to spice up the sauce. If you've never tried gnocchi before, give it a chance, it's a bit weird at first, but the combination of gnocchi, meatballs, and sauce is great. I would suggest this meal if you're in the mood for Italian food, but sick of boring pasta dishes. Also, we didn't make the pepper salad that's on the recipe, instead we made a caesar salad and some garlic bread. Oh yeah, we also bought an M&M ice cream cake which was the perfect ending to this meal.

Tangy Orange Beef

"Tangy Orange Beef"
From the book 300 best Stir-Fry recipes, by Nancie Mcdermott

Ingredients:
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) white or cider vinegar
2 tsp (10 mL) cornstarch
1 tsp (5 mL) salt or to taste
12 oz (375 g) lean boneless beef, thinly sliced
1 tsp (5 mL) grated orange zest, optional
3 tbsp (45 mL) orange juice
1 tbsp (15 mL) granulated sugar
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) chopped fresh gingerroot
1/2 cup (125 mL) shredded carrot
1/4 cup (50 mL) chopped green onions
Recipe:
1. In a bowl, combine soy sauce, vinegar, cornstarch and salt and mix well into a smooth sauce. Add beef and stir to coat well. Set aside.
2. In a small bowl, combine orange zest, if using, orange juice and sugar and stir well. Set aside.
3. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add ginger and carrot and toss well, until ginger is fragrant and carrots are beginning to soften, about 30 seconds.
4. Push carrots to the side and add beef mixture. Spread into a single layer and cook, undisturbed, until edges change color, about 1 minute. Toss well. Cook, tossing occasionally, until beef is cooked through, 1 to 2 minutes more.
5. Add orange juice mixture, pouring around sides of pan. When it begins to sizzle, toss well to season beef evenly. Add green onions and toss well. Transfer to a serving plate. Serve hot or warm.

I give this a meal a 4.5 out of 5. Looking at this recipe, it said it serves four, but we figured we might as well be safe and double everything to create a huge dish. I'm glad we did, because we divided the meal between 3 people and it was a perfect amount of food. We ate this on top of a bed of white rice, with a side Asian salad we bought from the super market. Overall, this is probably the best orange beef I've had in my life, definitely better than any take out I've eaten. My only advice would be to drain some of the juice from the meat before adding the orange sauce.

1st Entry - "Mashed Super Skins with Steak and Pepper Hash"

"Mashed Super Skins with Steak and Pepper Hash"
Recipe by Rachael Ray

I give this meal a 4.5 out of 5. If you're in the mood for a filling meal with plenty of meat, potatoes and veggies, than this is definitively a winner. The onions and peppers along with the steak is a great combination, and being thrown on top of a bed of mashed potatoes just brings it to another level. Overall, this recipe is pretty easy, and not too expensive. My only suggestion would be getting a bigger steak (the recipe says it serves 4, but we divided it between 3 and it was just about perfect). Enjoy with a caeser salad and garlic bread