foodie41 Profile - Allrecipes.com (18836080)

foodie41


foodie41
 
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Recipe Reviews 10 reviews
Simple Beef Pot Roast
This is our go-to recipe for pot roast. Made it dozens of times and it always comes out perfect!! You can use virtually any cut of beef. We use chuck roast most frequently, but we've tried "London broil" cuts - bottom/top round, even flank steak or flap meat. The secret is there's NO liquid added and the meat and veggies cook long and slowly in a low heat oven. Of course you adjust time to fit the meat cut - maybe an hour and a half for flank steak vs. 3 hours for a good sized chuck roast. No matter - it all comes out dee-lish - fall-apart tender with a savory vegetable infused gravy that's perfect over mashed potatoes. In fact, since I've reminded myself just how good this is, I'm going to make this for supper tonight!

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Reviewed On: Feb. 5, 2015
Marinated Flank Steak
Had this for dinner tonight. Marinated it in my Foodsaver for a couple of cycles, then let it sit in the fridge for a few hours. Took it out, brought back to room temp and ran through the Foodsaver again. I've often thought of trying flank steak, but thought it might be too tough. No way. This was excellent. I did score both sides in a diamond pattern before marinating. Grilled over indirect heat for about 6 minutes per side. Perfection. The marinade was divine. Served with "Mouth Watering Stuffed Mushrooms" (giant size) from this site, and an orzo salad. All I can say is WOW!! This was a truly first class meal and we all enjoyed every bite!

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Reviewed On: Jul. 13, 2014
Mouth-Watering Stuffed Mushrooms
Wow! Absolutely dee-lish. Followed the recipe exactly - except used only 4 enormous mushroom caps. These caps were so big (not portabella size - but close) that they made an excellent side for today's recipe of the day - Marinated Flank Steak - which, by the way, was also delicious. Served with a Mediterranean orzo salad. Excellent meal! Raves from all!!

1 user found this review helpful
Reviewed On: Jul. 13, 2014
 
 
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