All of the beef stew recipes I'm finding call for a dutch oven, which I don't have, or a crock pot (I only have a very small one). How can I make a simple beef stew in a pot on the stove? (not a beef soup - that's too thin)
Also, why do most beef stew recipes call for beef ';dredged'; in flour mixtures before browning? Does this help thicken the stew?Looking for a beef stew recipe that DOESN'T use a dutch oven or a crock pot...?
You don't HAVE to have a crockpot or dutch oven. Any large pot wil work just fine.
Yes the flour helps the ticken the stew but when I make my stew I season the flour very heavily and for the most part it seasons my stew for me.
Here is my basic stew recipe:
Basic Stew:
1 pound stew meat
1 or 2 carrots peeled and cut into big chunks
1 or 2 ribs of celery cut into big chunks
1 onion chopped
1 large white potato or 2 medium potatoes peeled and chopped
1 clove garlic chopped
1 can stewed tomatoes
Oil
Flour
Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves
In a large skillet heat the oil.
In a zipper seal bag add flour and all the seasoning to taste-except bay leaves. You want to season it kinda heavily because it will basically season your whole stew.
Toss the meat into the bag of flour and coat well. Add the meat to the oil, adding a little extra flour.
Meanwhile add all veggies and bay leaf to a soup or crock pot. Add the meat when it is done frying, add all the flour drippings as well.
Simmer on low heat until the meat and veggies are tender. Adding more water or seasonings as needed. Stir from time to time as well.
Also don't mix the flour and water together in a slurry then add. It wont taste as good.Looking for a beef stew recipe that DOESN'T use a dutch oven or a crock pot...?
it does help thicken the stew it also helps brown the meat and give it a great color. On the stove drizzel soup pot with evoo brown your dreged stew peices and brown on med high heat. add your aromatics,(onion garlic carrots whatever) coat well with the oil. remove to a bowl with the meat. wipe the inside of your pot with a paper towel to get rid of excess oil. Add your stock to the pot and return your veggies and beef . bring to rolling boil and then reduce heat to simmer and cook with the lid off for a few hours or until it is the consistancy you like. to make it thicker, shake a little flour and hot water in a sealed container and add immediately to your simmering stew. Good luck with your recipe
Here is a great beef stew recipe that does not require a Dutch oven or a crockpot:
Hearty Beef Stew
http://www.recipe4living.com/Recipes/Rec鈥?/a>
A hearty beef stew that will stick to your stomach on a cool night.
Ingredients
1 lb. beef, cubed
1 Vidalia onion, diced
2 carrots, diced
2 lg. potatoes
1 pkg. mixed vegetables
4 C. chicken broth
1 pkg. brown gravy mix
1 Tbs. cracked pepper
1 tsp. sea salt
1 bay leaf
2 Tbs. extra virgin olive oil
Directions
Place 2 Tbs. extra virgin olive oil in medium sauce pan on high heat. Add beef cubes and sear. Remove beef cubes and place on plate to add later. Reduce heat to medium. Add the diced onion and carrots and saute until onion is transparent. Add the sea salt and cracked pepper. Add brown gravy mix gradually and cook until the mixture thickens. Add the chicken broth and stir. Add the mixed vegetables, potatoes and then add the beef cubes back in. Add bay leaf. Place heat on high for 10 minutes, stir frequently then place heat on simmer for 1 hour with lid on. Cook until potatoes become tender.
Here is a easy one that you can adjust to pot size.
Start with stew meat. I cut the pieces in half before adding them to the pot.
Add: Meat, Onion, Garlic, salt, pepper to pot then cover with cold water. Bring to boil then cover and simmer for 1 hours on low temp.
Add any vegetables you like plus corn starch. I only add one tablespoon but you can add as much as you want.
Return to boil and simmer covered again for one hour. Make sure water is not above ingredients as your making stew and not soup. You can substitute wine for water if you want. Like one cup water %26amp; one cup favorite wine.
Enjoy. Please note if you add any peppers your stew will get spicier the more you simmer it.
I make beef vegetable soup all the time. No need to dredge ground round in flour. 5 pounds ground round. Add 2 eggs. Mix thoroughly in the beef. Make into meatballs. Bake in oven for 45 minutes at 350 degrees. Meanwhile add all of your vegetables ie potatoes, carrots, onions, celery, corn, green beans, peas, 3 large cans stewed diced tomatoes, 2 large cans V8 as stock. Seasoned salt and pepper 1 tablespoon pepper and 3 tablespoons seasoned salt. Simmer on low. Add meatballs when done cooking. Do not drain what little fat there is from the beef. This gives the soup the flavor it needs. Serves 12. All done in a 12 qt. ss pot stove top.
Flour thickens but is not really needed. Any recipe that calls for crock pot or dutch oven can be done in a regular pot w/o changing the recipe. Just be sure to give it at least a few hours to simmer really slow. Keep just enough fluid that the meat barely sticks out at the surface, replenishing with water, beer, or wine if it gets low during cooking. If you're using carrots, potatoes, etc, add them later, when there's like an hour left to cook.
A dutch oven is a wide pot that's about 5 inches high. Dredging the beef in flour does help thicken the stew and helps the meat stay moist.
I
Thursday, December 24, 2009
If a recipe calls to cook it in a dutch oven, can I use a crockpot instead?
Yes, a crock pot has taken over from the Dutch Oven.If a recipe calls to cook it in a dutch oven, can I use a crockpot instead?
YES -- you sure can. Many recipes that call for a dutch oven and slow roasting or baking can be done in the crockpot. Cook on high to adjust to oven cooking temperature, double the time if you want to cook on low.If a recipe calls to cook it in a dutch oven, can I use a crockpot instead?
You can but you will have to adapt the recipe to the crockpot as the time will be very different.
of course you can
Just convert the temp +/- what dutch would be!!black oil
YES -- you sure can. Many recipes that call for a dutch oven and slow roasting or baking can be done in the crockpot. Cook on high to adjust to oven cooking temperature, double the time if you want to cook on low.If a recipe calls to cook it in a dutch oven, can I use a crockpot instead?
You can but you will have to adapt the recipe to the crockpot as the time will be very different.
of course you can
Just convert the temp +/- what dutch would be!!
I got a new Dutch Oven: need first recipe ideas?
I finally got an enameled dutch oven so I can do braises/stuff in the oven low and slow.
I want a good first time recipe - something between a pot roast and the more expensive/exotic ';Beef with Borallo';. Something I can toss in about 2 pm on tomorrow's rainy Sunday that will have my family's mouths watering from the aroma.
Give me ideas please with links to recipes. Beef or chicken based are prefered.I got a new Dutch Oven: need first recipe ideas?
..well Barolo is a little more expensive but you can use a little cheaper wine...I use a nice Louis Jadot Beaujolais-Villages...its around 9-12 dollars a bottle.....what i do is first take a chuck roast...season it with salt and pepper(and whatever other seasonings you may like) Sear it in a couple tablespoons olive oil.....remove meat...add 2 carrots..2 celery stalks and one onion....cook till tender..add meat back into pot...add your wine....i usually do two cups wine and two cups beef broth...but on TV they use the whole bottle of wine..Its to your taste...bring to a boil...then put lid on and place into a 350 degree oven for 2-3 hours till falling apart.....wonderful.....PS...i usually put a little thyme and garlic powder to season your wine and broth mix...again this is just a base recipe that you add and take away as fits your taste! and the carrots, celery and onions should be chopped up!!!
But i make everything in mine...chili....spaghetti sauce...fried chicken....Love my Le Creuset!I got a new Dutch Oven: need first recipe ideas?
i guess we don't think of a dutch oven in the same way
Baked beans or pot pies? best to start out with..
Peppered Steak
2lbs. round steak
1 (14.5oz.) can diced tomatoes
1 large onion
1 large green bell pepper
Veg. oil
salt and pepper
Trim fat off steak and cut into serving size pieces. sprinkle flour over steak and pound it into steak with meat tenderizer or you can use a small plate turned on it's edge. Salt and pepper to taste. Put a little oil in dutch oven and brown meat on both sides, remove. Add a little more oil to pan then saute onions until soft and transparent. remove onions and return steak to pan. Pour tomatoes over steak then top with onions and peppers. Bring to a simmer. Cover and simmer on low heat for 1 1/2 to 2 hrs. I serve this with boiled potatoes and a crusty bread.
I have never seen or used an enameled dutch oven let alone in an oven
I have used them in a fire (campfire or fireplace) or in coals.
most any old recipes would work in a dutch oven well after all most probably originated with them
I think a braised dish like lamb shanks or beef stew or pot roast is excellent. What about a bouef bouguignon?
http://www.foodnetwork.com/food/recipes/鈥?/a>
http://www.epicurious.com/recipes/food/v鈥?/a>
I want a good first time recipe - something between a pot roast and the more expensive/exotic ';Beef with Borallo';. Something I can toss in about 2 pm on tomorrow's rainy Sunday that will have my family's mouths watering from the aroma.
Give me ideas please with links to recipes. Beef or chicken based are prefered.I got a new Dutch Oven: need first recipe ideas?
..well Barolo is a little more expensive but you can use a little cheaper wine...I use a nice Louis Jadot Beaujolais-Villages...its around 9-12 dollars a bottle.....what i do is first take a chuck roast...season it with salt and pepper(and whatever other seasonings you may like) Sear it in a couple tablespoons olive oil.....remove meat...add 2 carrots..2 celery stalks and one onion....cook till tender..add meat back into pot...add your wine....i usually do two cups wine and two cups beef broth...but on TV they use the whole bottle of wine..Its to your taste...bring to a boil...then put lid on and place into a 350 degree oven for 2-3 hours till falling apart.....wonderful.....PS...i usually put a little thyme and garlic powder to season your wine and broth mix...again this is just a base recipe that you add and take away as fits your taste! and the carrots, celery and onions should be chopped up!!!
But i make everything in mine...chili....spaghetti sauce...fried chicken....Love my Le Creuset!I got a new Dutch Oven: need first recipe ideas?
i guess we don't think of a dutch oven in the same way
Baked beans or pot pies? best to start out with..
Peppered Steak
2lbs. round steak
1 (14.5oz.) can diced tomatoes
1 large onion
1 large green bell pepper
Veg. oil
salt and pepper
Trim fat off steak and cut into serving size pieces. sprinkle flour over steak and pound it into steak with meat tenderizer or you can use a small plate turned on it's edge. Salt and pepper to taste. Put a little oil in dutch oven and brown meat on both sides, remove. Add a little more oil to pan then saute onions until soft and transparent. remove onions and return steak to pan. Pour tomatoes over steak then top with onions and peppers. Bring to a simmer. Cover and simmer on low heat for 1 1/2 to 2 hrs. I serve this with boiled potatoes and a crusty bread.
I have never seen or used an enameled dutch oven let alone in an oven
I have used them in a fire (campfire or fireplace) or in coals.
most any old recipes would work in a dutch oven well after all most probably originated with them
I think a braised dish like lamb shanks or beef stew or pot roast is excellent. What about a bouef bouguignon?
http://www.foodnetwork.com/food/recipes/鈥?/a>
http://www.epicurious.com/recipes/food/v鈥?/a>
Sunday, December 20, 2009
I need a recipe for a peachcobbler made in a dutch oven & ayellow cake mix. Anybody got one?
Cooking oil
1 large can of sliced peaches
1 package of white or yellow cake mix
1 stick of butter (or 1/4 lb.)
Make sure your campfire has plenty of hot coals. These are important for proper baking. Coat the inside of your dutch oven with cooking oil. This helps prevent the cobbler from sticking and will greatly help you when serving.
Spread hot coals under and on top of the dutch oven. Five minutes should be sufficient; otherwise, the oven will get too hot. Pour the entire contents of the can (peaches and juice) into the dutch oven once it is hot. Dump the cake mix on top of the peaches.
Slice the butter into sections and put them on top of the cake mix. Replace the lid and pile coals on it once more. Let the cobbler bake for 35 to 45 minutes. Check to see if it is done by inserting a clean knife into its center. If the knife comes out clean, the cobbler is finished. If it does not come out clean, add more coals and wait 5 to 10 more minutes. Repeat until the cobbler is done.
1 large can of sliced peaches
1 package of white or yellow cake mix
1 stick of butter (or 1/4 lb.)
Make sure your campfire has plenty of hot coals. These are important for proper baking. Coat the inside of your dutch oven with cooking oil. This helps prevent the cobbler from sticking and will greatly help you when serving.
Spread hot coals under and on top of the dutch oven. Five minutes should be sufficient; otherwise, the oven will get too hot. Pour the entire contents of the can (peaches and juice) into the dutch oven once it is hot. Dump the cake mix on top of the peaches.
Slice the butter into sections and put them on top of the cake mix. Replace the lid and pile coals on it once more. Let the cobbler bake for 35 to 45 minutes. Check to see if it is done by inserting a clean knife into its center. If the knife comes out clean, the cobbler is finished. If it does not come out clean, add more coals and wait 5 to 10 more minutes. Repeat until the cobbler is done.
Hot dish recipe ie oven, slow cooker dutch oven ect.?
what is your favorite hot dish recipe ?Hot dish recipe ie oven, slow cooker dutch oven ect.?
lol are you from Minnesota? I have family from there that calls it ';hot dishes';
Anywho, I have 2 favorites :
http://southernfood.about.com/od/sausage…
and
http://allrecipes.com/Recipe/Jambalaya-C…Hot dish recipe ie oven, slow cooker dutch oven ect.?
4 cups zucchini, 1cup chopped onion, 1/2 bell pepper diced, 2 cans any style tomatoes, I like the Italian, 1 can tomato paste or condensed tomato soup, I like the soup, 1T garlic powder, 1T oregano, dash of basil, salt n pepper to taste. Start with the fresh veggies, sweat till tender add tomatoes and spices let simmer for bout an hour or slow cook on low all day. many variations you can add just about any veggie, celery,corn, mushrooms, and meat like burger or chicken. can be eaten by itself or over pasta. Easy and real tasty.
CHEESY TUNA NOODLE CASSEROLE
1 (12 1/2 oz.) can chunk light tuna in water
1 pkg. frozen vegetables
1 (12 oz.) pkg. wide egg noodles
Season to taste
1 can cream of mushroom soup
1 1/2 c. milk
1 (8 oz.) container sour cream
1 1/2 c. grated Cheddar cheese
1 1/2 c. grated Mozzarella cheese
Cook and drain vegetables. Heat soup, milk, and sour cream. Blend until smooth. Cook and drain noodles. Mix all ingredients together with tuna and 3/4 cups each of Cheddar and Mozzarella cheese. Pour into 9 x 13 inch pan. Top with remaining cheese and bake in 350 degree oven for 20 to 25 minutes.
Creamy Crock Pot Macaroni and Cheese
Ingredients
• 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
• 4 tablespoons (1/2 stuck) butter, cut into pieces
• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Easy Cheesy Meat And Potatoes
Dinner Sauce
2 lbs. ground beef (2) 10 ½ oz. can cream of mushroom soup
1 large yellow onion; diced (1) 10 ½ oz. can cream of chicken soup
7 cloves garlic; minced 1 1/2 cup sour cream
salt and pepper to taste 2 Tbs. worcestershire sauce
2 bags frozen tater tots 1 Tbs. soy sauce
4 cups colby jack cheese; shredded 1 1/2 tsp. thyme
1 1/2 tsp. marjoram
salt and pepper to taste
Heat a 14'; Dutch oven using 22-24 briquettes bottom until oven is hot. Add ground beef, onions, and garlic to hot oven, season with salt and pepper, and fry until beef is brown and onions are translucent. Remove the ground beef and onion mixture from the oven and place in a large bowl. To the bowl add all the sauce ingredients and stir to mix.
Layer 1 bag of tator tots in bottom of oven. Spoon one half of the ground beef sauce mixture over the the tater tots. Sprinkle one half of the cheese over the sauce. Layer again with the second bag of tater tots, the rest of the remaining sauce, and the remaining cheese.
Cover and cook 90 minutes using 12-14 briquettes bottom and 14-16 briquettes top heat rotating oven and lid every 10-15 minutes.
---------------------------------
Chicken Pot Pie
4 chicken breast halves; diced
2 (10.5 oz.) cans cream of chicken soup
3 Tbs. bacon grease or olive oil
1/2 cup evaporated milk
4 cloves garlic; minced
1 1/2 tsp. poultry seasoning
1 yellow onion; diced
1 Tbs. Worcestershire
4 medium potatoes; diced salt and black pepper to taste
1 (16 oz.) bag frozen mixed vegetables; thawed
1 can refrigerated crescent rolls
Heat a 12'; Dutch oven using 20-22 briquettes bottom until hot. To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and potatoes and continue cooking until onions are translucent but still firm. Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.
Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid. Bake for 25-30 minutes until the rolls are golden brown and flaky. Check to make sure potatoes are cooked through. If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.
------------------------
Easy Baked Pork Chops
6 pork chops; center cut, bone in
1 (20 oz.) can sliced peaches
salt and pepper to taste
1/4 cup apricot preserves
1 box stove top stuffing for pork
1 Tbs. dijon mustard
4 Tbs. butter; melted
1 Tbs. dry minced onion
1 1/4 cups hot water
To a 12'; Dutch oven add stuffing mix (including seasoning packet), butter, hot water and juice from canned peaches; stir to mix then spread evenly. Season pork chops with salt and pepper and arrange over top of stuffing. In a small bowl mix together preserves, mustard and minced onion. Spoon preserve mixture over top of chops and spread to coat. Arrange sliced peaches over the top.
Cover oven and bake using 8-10 briquettes bottom and 16-18 briquettes top for 60 minutes.
---------------------
zucchini cheese cassarole
8 tbsp butter
6 zuccnini- cubed
4 tomatos - cubed
2 lbs cottage cheese
2 tsp basil
1 tsp oregano
topping:
2/3 c parmesean cheese
2/3 c crackers (crumbled)
mix crackers and cheese together
combine ingredients together (except topping), stir well, pour into greased dutch oven, sprinkle topping on top. bake 30 mins @350 degrees
here are 3Dutch oven recipes I love from my cook book.
Dave’s Dutch Tamale Pie
Dave Herzog
1 lb. ground turkey (try lean ground round)
1 ½ Tbs. chili powder
½ tsp. cumin
1 tsp. fajita seasoning
2 Tbs. garlic, minced
1 28oz. can diced tomatoes
1 15 oz. can whole kernel corn (try hominy, YUM!)
1 8 oz. can diced green chilies
1 ½ c. shredded Colby cheddar cheese
½ c. chicken broth
1 12 oz. box corn muffin mix (12 oz. Aunt Jemima corn bread mix from a 5 lb. bag)
½ c. milk
2 Tbs. melted butter or vegetable oil
1 large egg
In a 12” deep Dutch oven, brown turkey with chili powder, cumin, and minced garlic. Add tomatoes, corn and chilies. Stir well. Add broth, stir. Layer cheese over the top of meat mixture.
Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Cover and bake at about 375o for 35 to 45 minutes until bread is firm and baked through.
Serves 6
Pork Carnitas in a Dutch Oven
3 to 4 pound boneless pork shoulder roast
2 Tbs. oil
4 cloves garlic, minced
1 medium onion chopped
1 orange, quartered
1 lime, quartered
¼ cup brown sugar, packed
1 ½ tsp. chili powder
½ tsp. kosher salt
¼ tsp. fresh cracked black pepper
½ cup water
Corn tortillas
Trim fat from roast and cut into 2” cubes. Heat oil in a 10” deep or 12” Dutch oven over high heat, add garlic, onion, and pork, cook until pork is browned, about 10 minutes. Add remaining ingredients but the tortillas, cover and simmer 1 ½ to 2 hours or until pork is fork tender. Remove lid and cook over medium heat for 10 to 15 minutes or until liquid has reduced. Break up meat and separate meat fibers with 2 forks “pulling” the meat fibers apart, to break up the meat. Serve with tortillas and salsa.
Serves 6 to 8
Here is one of my favorite dishes to do in a Dutch oven. It involves every type
of cooking imaginable in a Dutch oven. Again this is my own recipe. You are
welcome to use it, but if sharing, please give credit where do. Thanks! Laura
Sausage Stuffed Manicotti
David Herzog by permission from Laura Schmidt
Ingredients:
*** Crepes ***
1 ½ cups all-purpose flour
1-cup milk or more
3 eggs
½ tsp salt
olive oil sprayer
*** Filling ***
1 pound Hot Italian sausage
2 eggs
2 cups mozzarella cheese, grated
1/2 cup fresh parmesan cheese, grated
1 cup cottage cheese
1/4 cup dry bread crumbs
10 oz frozen chopped spinach, thawed %26amp; squished
salt and pepper
1/8 teaspoon nutmeg
1/4 teaspoon garlic powder
*** Tomato Sauce ***
2 cups Mushrooms, sliced
1 green pepper
1 onion, chopped
6 cloves garlic
1 26-ounce jar marinara sauce or tomato basil spaghetti sauce
1 14.5-ounce can diced tomatoes with basil, garlic and oregano
Dash of hot pepper flakes
***Topping***
1/2 cup mozzarella cheese, grated
1/4 cup fresh Parmesan cheese, grated
1 small can sliced olives
Instructions: CREPES:
Coals: 6 to 8 coals
1. Place flour in bowl; whisk in milk, eggs and salt until smooth. Need
a real thin batter, may need to add more milk
2. Put DO lid upside down on lid stand with coals under to make a medium heat
3. Spray lightly with olive oil
4. Pour about 2 tablespoons on a hot Dutch oven lid. Spread into a
5-inch circle. Cook until set. Do not brown.
5. Repeat with remaining batter making 18 to 20 crepes.
6. Stack crepes between waxed paper. Set them aside.
Instructions: FILLING:
Coals: 20-25 coals
7. In a large pot sauté the sausage
8. Remove sausage from pan and set aside.
9. In a large bowl, beat the eggs lightly, add the remaining filling
ingredients and then the sausage; mix well and set aside
Instructions: SAUCE:
Coals: 20-25 coals bottom to fry, then 8-10 coals, bottom; 15-20 coals top
10. Mince green pepper, onions %26amp; garlic
11. In the same pot that you used for sausage, sauté onion mixture and the mushrooms,
12. Add the rest of the sauce ingredients. Simmer covered for 25 minutes until
thick. (Watch as you may need to add a bit of wine, beer or water).
Instructions: BUILDING THE MANICOTTI
Coals: 10 coals under, ring of 15 coals on lid
13. Pour half the sauce into a 12-inch shallow DO.
14. Take a crepe in your hand and place 3-4 Tbsp filling on crepe. Roll up. Place seam side down on filling. Repeat
15. Pour remaining sauce over manicotti.
16. Bake about 40 minutes at 350° oven
17. Sprinkle with remaining mozzarella, Parmesan cheese and olives; and bake
another 8-10 minutes until bubbly and heated through.
Serves: 6 to 10 people with 2 to 3 manicotti per person.
This is an ideal dish for a class or workshop, as it shows the use of a lid, how
to fry in a Dutch oven, how to simmer, and how to bake. It also makes a great
presentation piece.
it is a good stew 2 pound of stew meat cut up and browned
3 cups of potatoes and 2 of carrots and a stew season mix and add a cup of beef stock and cook in crock pot for 5 to 7 hours and when almost ready to eat remove juice and prepare some gravy mix and coock as directed and add to stew its yummy
lol are you from Minnesota? I have family from there that calls it ';hot dishes';
Anywho, I have 2 favorites :
http://southernfood.about.com/od/sausage…
and
http://allrecipes.com/Recipe/Jambalaya-C…Hot dish recipe ie oven, slow cooker dutch oven ect.?
4 cups zucchini, 1cup chopped onion, 1/2 bell pepper diced, 2 cans any style tomatoes, I like the Italian, 1 can tomato paste or condensed tomato soup, I like the soup, 1T garlic powder, 1T oregano, dash of basil, salt n pepper to taste. Start with the fresh veggies, sweat till tender add tomatoes and spices let simmer for bout an hour or slow cook on low all day. many variations you can add just about any veggie, celery,corn, mushrooms, and meat like burger or chicken. can be eaten by itself or over pasta. Easy and real tasty.
CHEESY TUNA NOODLE CASSEROLE
1 (12 1/2 oz.) can chunk light tuna in water
1 pkg. frozen vegetables
1 (12 oz.) pkg. wide egg noodles
Season to taste
1 can cream of mushroom soup
1 1/2 c. milk
1 (8 oz.) container sour cream
1 1/2 c. grated Cheddar cheese
1 1/2 c. grated Mozzarella cheese
Cook and drain vegetables. Heat soup, milk, and sour cream. Blend until smooth. Cook and drain noodles. Mix all ingredients together with tuna and 3/4 cups each of Cheddar and Mozzarella cheese. Pour into 9 x 13 inch pan. Top with remaining cheese and bake in 350 degree oven for 20 to 25 minutes.
Creamy Crock Pot Macaroni and Cheese
Ingredients
• 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
• 4 tablespoons (1/2 stuck) butter, cut into pieces
• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Easy Cheesy Meat And Potatoes
Dinner Sauce
2 lbs. ground beef (2) 10 ½ oz. can cream of mushroom soup
1 large yellow onion; diced (1) 10 ½ oz. can cream of chicken soup
7 cloves garlic; minced 1 1/2 cup sour cream
salt and pepper to taste 2 Tbs. worcestershire sauce
2 bags frozen tater tots 1 Tbs. soy sauce
4 cups colby jack cheese; shredded 1 1/2 tsp. thyme
1 1/2 tsp. marjoram
salt and pepper to taste
Heat a 14'; Dutch oven using 22-24 briquettes bottom until oven is hot. Add ground beef, onions, and garlic to hot oven, season with salt and pepper, and fry until beef is brown and onions are translucent. Remove the ground beef and onion mixture from the oven and place in a large bowl. To the bowl add all the sauce ingredients and stir to mix.
Layer 1 bag of tator tots in bottom of oven. Spoon one half of the ground beef sauce mixture over the the tater tots. Sprinkle one half of the cheese over the sauce. Layer again with the second bag of tater tots, the rest of the remaining sauce, and the remaining cheese.
Cover and cook 90 minutes using 12-14 briquettes bottom and 14-16 briquettes top heat rotating oven and lid every 10-15 minutes.
---------------------------------
Chicken Pot Pie
4 chicken breast halves; diced
2 (10.5 oz.) cans cream of chicken soup
3 Tbs. bacon grease or olive oil
1/2 cup evaporated milk
4 cloves garlic; minced
1 1/2 tsp. poultry seasoning
1 yellow onion; diced
1 Tbs. Worcestershire
4 medium potatoes; diced salt and black pepper to taste
1 (16 oz.) bag frozen mixed vegetables; thawed
1 can refrigerated crescent rolls
Heat a 12'; Dutch oven using 20-22 briquettes bottom until hot. To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and potatoes and continue cooking until onions are translucent but still firm. Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.
Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid. Bake for 25-30 minutes until the rolls are golden brown and flaky. Check to make sure potatoes are cooked through. If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.
------------------------
Easy Baked Pork Chops
6 pork chops; center cut, bone in
1 (20 oz.) can sliced peaches
salt and pepper to taste
1/4 cup apricot preserves
1 box stove top stuffing for pork
1 Tbs. dijon mustard
4 Tbs. butter; melted
1 Tbs. dry minced onion
1 1/4 cups hot water
To a 12'; Dutch oven add stuffing mix (including seasoning packet), butter, hot water and juice from canned peaches; stir to mix then spread evenly. Season pork chops with salt and pepper and arrange over top of stuffing. In a small bowl mix together preserves, mustard and minced onion. Spoon preserve mixture over top of chops and spread to coat. Arrange sliced peaches over the top.
Cover oven and bake using 8-10 briquettes bottom and 16-18 briquettes top for 60 minutes.
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zucchini cheese cassarole
8 tbsp butter
6 zuccnini- cubed
4 tomatos - cubed
2 lbs cottage cheese
2 tsp basil
1 tsp oregano
topping:
2/3 c parmesean cheese
2/3 c crackers (crumbled)
mix crackers and cheese together
combine ingredients together (except topping), stir well, pour into greased dutch oven, sprinkle topping on top. bake 30 mins @350 degrees
here are 3Dutch oven recipes I love from my cook book.
Dave’s Dutch Tamale Pie
Dave Herzog
1 lb. ground turkey (try lean ground round)
1 ½ Tbs. chili powder
½ tsp. cumin
1 tsp. fajita seasoning
2 Tbs. garlic, minced
1 28oz. can diced tomatoes
1 15 oz. can whole kernel corn (try hominy, YUM!)
1 8 oz. can diced green chilies
1 ½ c. shredded Colby cheddar cheese
½ c. chicken broth
1 12 oz. box corn muffin mix (12 oz. Aunt Jemima corn bread mix from a 5 lb. bag)
½ c. milk
2 Tbs. melted butter or vegetable oil
1 large egg
In a 12” deep Dutch oven, brown turkey with chili powder, cumin, and minced garlic. Add tomatoes, corn and chilies. Stir well. Add broth, stir. Layer cheese over the top of meat mixture.
Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Cover and bake at about 375o for 35 to 45 minutes until bread is firm and baked through.
Serves 6
Pork Carnitas in a Dutch Oven
3 to 4 pound boneless pork shoulder roast
2 Tbs. oil
4 cloves garlic, minced
1 medium onion chopped
1 orange, quartered
1 lime, quartered
¼ cup brown sugar, packed
1 ½ tsp. chili powder
½ tsp. kosher salt
¼ tsp. fresh cracked black pepper
½ cup water
Corn tortillas
Trim fat from roast and cut into 2” cubes. Heat oil in a 10” deep or 12” Dutch oven over high heat, add garlic, onion, and pork, cook until pork is browned, about 10 minutes. Add remaining ingredients but the tortillas, cover and simmer 1 ½ to 2 hours or until pork is fork tender. Remove lid and cook over medium heat for 10 to 15 minutes or until liquid has reduced. Break up meat and separate meat fibers with 2 forks “pulling” the meat fibers apart, to break up the meat. Serve with tortillas and salsa.
Serves 6 to 8
Here is one of my favorite dishes to do in a Dutch oven. It involves every type
of cooking imaginable in a Dutch oven. Again this is my own recipe. You are
welcome to use it, but if sharing, please give credit where do. Thanks! Laura
Sausage Stuffed Manicotti
David Herzog by permission from Laura Schmidt
Ingredients:
*** Crepes ***
1 ½ cups all-purpose flour
1-cup milk or more
3 eggs
½ tsp salt
olive oil sprayer
*** Filling ***
1 pound Hot Italian sausage
2 eggs
2 cups mozzarella cheese, grated
1/2 cup fresh parmesan cheese, grated
1 cup cottage cheese
1/4 cup dry bread crumbs
10 oz frozen chopped spinach, thawed %26amp; squished
salt and pepper
1/8 teaspoon nutmeg
1/4 teaspoon garlic powder
*** Tomato Sauce ***
2 cups Mushrooms, sliced
1 green pepper
1 onion, chopped
6 cloves garlic
1 26-ounce jar marinara sauce or tomato basil spaghetti sauce
1 14.5-ounce can diced tomatoes with basil, garlic and oregano
Dash of hot pepper flakes
***Topping***
1/2 cup mozzarella cheese, grated
1/4 cup fresh Parmesan cheese, grated
1 small can sliced olives
Instructions: CREPES:
Coals: 6 to 8 coals
1. Place flour in bowl; whisk in milk, eggs and salt until smooth. Need
a real thin batter, may need to add more milk
2. Put DO lid upside down on lid stand with coals under to make a medium heat
3. Spray lightly with olive oil
4. Pour about 2 tablespoons on a hot Dutch oven lid. Spread into a
5-inch circle. Cook until set. Do not brown.
5. Repeat with remaining batter making 18 to 20 crepes.
6. Stack crepes between waxed paper. Set them aside.
Instructions: FILLING:
Coals: 20-25 coals
7. In a large pot sauté the sausage
8. Remove sausage from pan and set aside.
9. In a large bowl, beat the eggs lightly, add the remaining filling
ingredients and then the sausage; mix well and set aside
Instructions: SAUCE:
Coals: 20-25 coals bottom to fry, then 8-10 coals, bottom; 15-20 coals top
10. Mince green pepper, onions %26amp; garlic
11. In the same pot that you used for sausage, sauté onion mixture and the mushrooms,
12. Add the rest of the sauce ingredients. Simmer covered for 25 minutes until
thick. (Watch as you may need to add a bit of wine, beer or water).
Instructions: BUILDING THE MANICOTTI
Coals: 10 coals under, ring of 15 coals on lid
13. Pour half the sauce into a 12-inch shallow DO.
14. Take a crepe in your hand and place 3-4 Tbsp filling on crepe. Roll up. Place seam side down on filling. Repeat
15. Pour remaining sauce over manicotti.
16. Bake about 40 minutes at 350° oven
17. Sprinkle with remaining mozzarella, Parmesan cheese and olives; and bake
another 8-10 minutes until bubbly and heated through.
Serves: 6 to 10 people with 2 to 3 manicotti per person.
This is an ideal dish for a class or workshop, as it shows the use of a lid, how
to fry in a Dutch oven, how to simmer, and how to bake. It also makes a great
presentation piece.
it is a good stew 2 pound of stew meat cut up and browned
3 cups of potatoes and 2 of carrots and a stew season mix and add a cup of beef stock and cook in crock pot for 5 to 7 hours and when almost ready to eat remove juice and prepare some gravy mix and coock as directed and add to stew its yummy
N E one know a great homemade tamale recipe AND what can I substitute for a Dutch oven?
Tamale Filling:
1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt
Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream
DIRECTIONS
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Instead of a dutch oven i use a large pot with a tight fitting lid
1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt
Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream
DIRECTIONS
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Instead of a dutch oven i use a large pot with a tight fitting lid
Can I use a Dutch oven when recipe calls for using a slow cooker?
I have a recipe for braised short ribs that calls for using a slow cooker on low for 6 hours. I have a Le Creuset Dutch oven-6 quart and was wondering what adjustments- other than total cooking time- I would need to make in order to properly cook this dish? I'm thinking of searing the ribs 1st then placing on very low simmer with the rest of the ingredients for as long as needed to cook through. Just want to make sure before proceeding. Thanks.Can I use a Dutch oven when recipe calls for using a slow cooker?
Definetly Sear the ribs in the dutch oven add your mirepoix (2 parts onions, 1 part carrots, 1 part celery) brown the vegetables pince(carmelize) with tomato paste deglaze with red wine and reduce by half. Add beef broth and seared ribs( have enough broth to cover ribs), add bay leaf, peppercorns,and fresh thyme sprigs. bring to a simmer, cover and put into a 300 degree oven until fork tender. About 3-4 hours depending on size of ribs. Remove ribs and bring cooking liquid to a boil and thicken with a roux. Strain and season with S%26amp;PCan I use a Dutch oven when recipe calls for using a slow cooker?
Before placing them on a slow simmer, cover the top of the dutch oven with tin foil, then the lid to the pot. Preheat your oven to 325F and place the dutch oven in the center of the big oven for about 3 hours.
Instead of the heat coming only through the bottom of the dutch oven on stove top, you will have a much more even distribution of heat using this professional kitchen method...and nothing should stick to the sides of the pot either.
Good luck!
That will not be a problem as the only difference would be in the cooking time, and you are aware of that.
You could also cook them in the oven.
The only other thing I can think of is the level of the liquid and the number of times you will need to turn/rearrange the in the Dutch oven.
I have the same Dutch oven and I braised short ribs in it a few weeks ago. It worked great, and I seared my ribs and added them to my veggies, wine and stock. I think it took about 4 hours to get very tender. I cooked it on med-low heat with the lid slightly ajar so the stock could reduce and concentrate. You should have no problem.
I don't see why not. As you mentioned, I would watch the cooking time. My ribs tend to sometimes fall apart in the slow cooker from cooking too long. Good luck.
You are correct. Paula Deen host of Paula's Home Cooking at foodnetwork.com has outstanding short rib recipes cooked in a dutch oven.
Just what you described is perfect.
Definetly Sear the ribs in the dutch oven add your mirepoix (2 parts onions, 1 part carrots, 1 part celery) brown the vegetables pince(carmelize) with tomato paste deglaze with red wine and reduce by half. Add beef broth and seared ribs( have enough broth to cover ribs), add bay leaf, peppercorns,and fresh thyme sprigs. bring to a simmer, cover and put into a 300 degree oven until fork tender. About 3-4 hours depending on size of ribs. Remove ribs and bring cooking liquid to a boil and thicken with a roux. Strain and season with S%26amp;PCan I use a Dutch oven when recipe calls for using a slow cooker?
Before placing them on a slow simmer, cover the top of the dutch oven with tin foil, then the lid to the pot. Preheat your oven to 325F and place the dutch oven in the center of the big oven for about 3 hours.
Instead of the heat coming only through the bottom of the dutch oven on stove top, you will have a much more even distribution of heat using this professional kitchen method...and nothing should stick to the sides of the pot either.
Good luck!
That will not be a problem as the only difference would be in the cooking time, and you are aware of that.
You could also cook them in the oven.
The only other thing I can think of is the level of the liquid and the number of times you will need to turn/rearrange the in the Dutch oven.
I have the same Dutch oven and I braised short ribs in it a few weeks ago. It worked great, and I seared my ribs and added them to my veggies, wine and stock. I think it took about 4 hours to get very tender. I cooked it on med-low heat with the lid slightly ajar so the stock could reduce and concentrate. You should have no problem.
I don't see why not. As you mentioned, I would watch the cooking time. My ribs tend to sometimes fall apart in the slow cooker from cooking too long. Good luck.
You are correct. Paula Deen host of Paula's Home Cooking at foodnetwork.com has outstanding short rib recipes cooked in a dutch oven.
Just what you described is perfect.
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