WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, October 12, 2016

TERIYAKI FLANK STEAK

1 (2 lb) flank steak
6 slices pineapple in its own juice; drain, saving 1/2 cup juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 tsp ground ginger
2 chicken boullion cubes
1 1/2 cups boiling water
1 cup uncooked long-grain converted rice

Roll steak, tie and cut into 6 individual steaks.

In a shallow bowl, stir together the pineapple juice, soy sauce, brown sugar, Worcestershire sauce and ginger. Marinate the steaks for 1 hour at room temperature in the mixture.

 In the crock pot, dissolve the boullion in the boiling water; combine with the rice and 1/2 cup of the soy mixture. Top each of the steaks with a pineapple slice and place into the crock pot. Place lid on cooker and cook on low 8 - 10 hours or on high 3 - 4 hours.


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