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Old 04-20-2014, 03:34 AM   #61
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Originally Posted by BikerAng View Post
This looks so yummy and EASY! I dropped my crock pot lid a while back and it shattered into a zillion pieces. I need to get a new one, and as soon as I do this is on the top of the list! Thanks for another great looking recipe Char!!
I did the exact same thing. They dont make them like they used to I guess.
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Old 04-21-2014, 10:13 AM   #62
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Originally Posted by Charski View Post
I'm fixing this for dinner! I have it in my 8 quart roaster oven set at 300* because it was too long for my crockpot.

It smells good already.

Will report results back later!
I know this is an old post Charski, but do you still cook it at 300, or in the crock? How long at 300 (if you remember.... )?
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Old 04-21-2014, 02:40 PM   #63
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Yep, I still do it in my roaster oven, 300* for about 4 to 5 hours, or when I'm ready to eat if it's been in there at least 4 hours.

YMMV though.

I'm thinking you could do this in a low oven, covered tightly with foil in a roaster pan.
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Old 04-21-2014, 03:46 PM   #64
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Originally Posted by Charski View Post
Yep, I still do it in my roaster oven, 300* for about 4 to 5 hours, or when I'm ready to eat if it's been in there at least 4 hours.

YMMV though.

I'm thinking you could do this in a low oven, covered tightly with foil in a roaster pan.
I was thinking my Dutch oven? I am excited about this recipe. Flank steak is on my grocery list!
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Old 06-14-2014, 09:48 AM   #65
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I finally got to make this! Delicious!

Very easy to make, but my cheese melted out. DH actually liked it, but he said he noticed a sour after-taste in the sauce. I am not sure if it was because the cream cheese melted out or if the sauce I used was bitter maybe? I didn't notice any weird taste to the sauce other than a bit cheesy.

It's definitely a do-over, but next time I will have to watch the time better. I over cooked the meat and when I went to slice it, it just shredded... Still
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Old 06-16-2014, 08:21 AM   #66
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Ive had a hankering for this but I can't find flank steak anywhere! Anything else I can use?

Bar10der - Bummer about the cheese melting out but I cant say Im surprised. Cream cheese melts easily.
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Old 06-16-2014, 05:55 PM   #67
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Andi, you could use a thinly-sliced and pounded (tenderized) round steak.

As for the cheese leaking out - don't put it too close to any of the edges, and when you tie it, tie it really good and tight and both ends. It should look like a fat cigar when you're done. AND don't overfill it!
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Old 06-17-2014, 11:08 AM   #68
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Originally Posted by pocahontas View Post

Bar10der - Bummer about the cheese melting out but I cant say Im surprised. Cream cheese melts easily.
Thanks. I will do this again, next time I see one on sale @50% off.

Quote:
Originally Posted by Charski View Post
Andi, you could use a thinly-sliced and pounded (tenderized) round steak.

As for the cheese leaking out - don't put it too close to any of the edges, and when you tie it, tie it really good and tight and both ends. It should look like a fat cigar when you're done. AND don't overfill it!
Guilty!!! I thought I had the ends closed up tight, but apparently not.
DH declared it a do-over.
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Old 06-17-2014, 01:09 PM   #69
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If you're near an Aldi - we just got the flyer for the sale that starts tomorrow, and Wednesday's meat special is flank steak for $5.99/# The weekly meat special is good as long as they have stock, so sometimes you can still get it another day besides Wednesday.
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