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