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How To make Pot Roast Teriyaki
-From the Kitchen of -Lawrence & Cindy Kellie 2 lb Beef round tip roast
1 tb Flour
1/2 ts Salt
1/16 ts Black pepper
1/4 ts Curry powder
1 tb Cooking fat
1/8 c Honey
1/8 c Soy sauce
1/8 c Water
1/8 c Dry sherry wine
1/8 ts Ground ginger
1 tb Cornstarch
Hot cooked rice 1. Combine flour, salt, pepper, and curry powder. dredge meat in seasoned
flour and brown in fat. Remove meat from pan and pour off fat drippings. 2. Add honey, soy sauce, water, wine, and ginger; mix well. 3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly
throughout. When done, remove meat and keep warm. 5. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan. 6. In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper. 7. Slice meat; serve with sauce over hot rice. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
How To make Pot Roast Teriyaki's Videos
HOW TO COOK A POT ROAST DINNER| ISLAND TERIYAKI POT ROAST
#homemade #potroast
Today I am making dinner for my family and decided to be creative with my flavors. Island Teriyaki turned out to be a great flavor profile for beef or pork! Try it for you and your family. Be Blessed!
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AMPUTEES CAN COOK TOO!
Created by InShot:
Created by InShot:
Instant Pot Chicken Teriyaki
Recipe:
When folks go out for Japanese, they typically get one of two things: Sushi or Chicken Teriyaki. Or both in a Bento box .
And I get it - the chicken is so tender, the sauce is so sublime, you'll want to use it to serve over rice (or slurp the sauce on its own).
So it was high time I used the Instant Pot to create the most authentic-tasting Chicken Teriyaki that will please absolutely everyone who loves this sweet and tender staple.
#pressureluck #instantpot #chickenteriyaki
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At the time of this video, Pressure Luck exclusively used Better Than Bouillon for all its broths and bases.
Always Tender Chuck Roast
All natural chuck roast from naturewellnaturalmeats.com that taste fantastic.
Well marbled angus beef chuck roast that was oh so delicious. The only seasoning used was teriyaki sauce by Kikkoman. The chuck roast weight 2.21 lbs., it was browned, 1 1/2 cups of water plus 3 tablespoons of teriyaki was added and then it was cooked in the oven for 2 1/2 hours at 350 degrees until fork tender.
Why Every Cook Should Master Chicken Teriyaki
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The complete breakdown and recipe for this chicken teriyaki
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EASY Teriyaki Chicken Breast Slow Cooker
In this easy cooking video, I cook some teriyaki chicken breasts in my Crock-Pot slow cooker. The 2 ingredients to this easy recipe are boneless skinless chicken breasts and Mr. Yoshida's Original Gourmet Sauce. I cooked the chicken for 4 1/2 hours on Low.
Instant Pot Teriyaki Chicken & Rice: made in ONE pot! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
1 tablespoon oil
2 boneless skinless chicken breasts (cut into small cubes)
1 ½ cups low sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon white vinegar
2 teaspoons minced garlic
2 teaspoons minced ginger
½ teaspoon salt
⅛ teaspoon red pepper flakes (omit if you don't like any heat)
1 ½ cups long grain white rice (rinsed well)
1 bell pepper chopped
1 cup frozen peas and carrots thawed
Instructions
Turn Instant Pot to saute and wait until it reads hot. Add the oil to the Instant Pot and allow a couple minutes for it to heat up.
Add the chicken and cook just until lightly browned on the outside, 2-3 minutes. Do not cook too long or it will be tough.
Add the chicken broth and use a wooden spoon to scrape the bottom and remove any stuck on bits on the bottom.
Add hoisin sauce, soy sauce, honey, vinegar, garlic, ginger, salt and pepper flakes if using. Stir well.
Stir in the rice (be sure to rinse it well first!), peppers and peas and carrots.
Put the lid on, set the valve to sealing, and select Manual or Pressure Cook for a cook time of 3 minutes. It will take about 10 minutes to come to pressure and begin counting down.
When the cook time is up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Stir and serve.