DREAM OVEN RECIPES

Name: Dutch Oven Pot Roast
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 20 servings
Cuisine: american
Ingredients: 10 pounds pot roast; 3 slices bacon; Olive oil; 4 cloves garlic; 16 ounces beef broth; 16 ounces beer; 16 ounces water; Salt and pepper; White pepper; Ground cumin; 2 bay leaves; Whole black peppercorns; Red potatoes, cleaned; Sliced onions; Pinch red pepper flakes

DUTCH OVEN POT ROAST RECIPE | FOOD NETWORK

Dutch Oven Pot Roast Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Cook Time 3 hours 0 minutes

Yield 20 servings

Number Of Ingredients 15

Ingredients

10 pounds pot roast
3 slices bacon
Olive oil
4 cloves garlic
16 ounces beef broth
16 ounces beer
16 ounces water
Salt and pepper
White pepper
Ground cumin
2 bay leaves
Whole black peppercorns
Red potatoes, cleaned
Sliced onions
Pinch red pepper flakes

Steps:

Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.

OVEN FRIED CHICKEN RECIPE | ELLIE KRIEGER | FOOD NETWORK

Oven Fried Chicken Recipe | Ellie Krieger | Food Network image

Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.

Provided by Ellie Krieger

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 egg whites
1 cup lowfat, plain yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
Olive oil cooking spray
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)

Steps:

Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

Nutrition Facts : Calories 270 calorie, FatContent 5 grams, SaturatedFatContent 1 grams, SodiumContent 590 milligrams, CarbohydrateContent 21 grams, FiberContent 1 grams, ProteinContent 33 grams

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