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.
---------------------
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.
I am making Brunswick stew, & the recipe calls for a dutch oven. What other types of pots could I use?
This recipe only makes 6 servings, so it doesn't have to be a huge pot. I have a large stock pot. Would this work?I am making Brunswick stew, %26amp; the recipe calls for a dutch oven. What other types of pots could I use?
Although the dutch oven is traditional for this dish as long as you have a heavy stock pot with a thick bottom you should be fine. This is a common problem with many recipes that use really specific kitchen utensils, that can easily be switched out for a stock pot like you said! That should work great for you!
Good Luck with your dinner! I hope you have a great meal!I am making Brunswick stew, %26amp; the recipe calls for a dutch oven. What other types of pots could I use?
You can use ANY pot, just cook it slowly for a long time.
A few hints for great Brunswick stew:
-use frozen veggies (corn, butter beans, lima beans, etc...) rather than fresh or canned...they remain ';little entities'; longer.
-use ';Sri Racha'; sauce as the seasoning (thai chili sauce). Along with salt %26amp; pepper, that's really all you need to make a great-tasting Brunswick stew! (weird, huh?)
-include a little of as many different meats as you have. Use chicken (of course) pre-cooked and shredded, small pieces of pre-cooked beef and pork, along with bits of bacon, duck, lamb, squirrel (if you have it), racoon (if you can get it) and whatever else!
Yum!
Yup, anything that will hold all the goody and that's covered.black oil
Although the dutch oven is traditional for this dish as long as you have a heavy stock pot with a thick bottom you should be fine. This is a common problem with many recipes that use really specific kitchen utensils, that can easily be switched out for a stock pot like you said! That should work great for you!
Good Luck with your dinner! I hope you have a great meal!I am making Brunswick stew, %26amp; the recipe calls for a dutch oven. What other types of pots could I use?
You can use ANY pot, just cook it slowly for a long time.
A few hints for great Brunswick stew:
-use frozen veggies (corn, butter beans, lima beans, etc...) rather than fresh or canned...they remain ';little entities'; longer.
-use ';Sri Racha'; sauce as the seasoning (thai chili sauce). Along with salt %26amp; pepper, that's really all you need to make a great-tasting Brunswick stew! (weird, huh?)
-include a little of as many different meats as you have. Use chicken (of course) pre-cooked and shredded, small pieces of pre-cooked beef and pork, along with bits of bacon, duck, lamb, squirrel (if you have it), racoon (if you can get it) and whatever else!
Yum!
Yup, anything that will hold all the goody and that's covered.
What is your favorite DUTCH OVEN recipe?
Dessert? Main Dish? for over the fire cooking with a dutch oven. Thanks!What is your favorite DUTCH OVEN recipe?
sour kraut and spear ribs
3-4 cans kraut country ribs 3-4 lbs one or two cans of
kraut in the bottom. Ribs whole, potato's cut in quarters in the middle more kraut on top cover and let it go till the potato's are the way you like them and the ribs are done salt and pepper to tasteWhat is your favorite DUTCH OVEN recipe?
I went camping with my scout troop once and we brought a dutch oven and made amazing lasagna and pineapple upside-down cake. i don't have the actual recipes though.
sour kraut and spear ribs
3-4 cans kraut country ribs 3-4 lbs one or two cans of
kraut in the bottom. Ribs whole, potato's cut in quarters in the middle more kraut on top cover and let it go till the potato's are the way you like them and the ribs are done salt and pepper to tasteWhat is your favorite DUTCH OVEN recipe?
I went camping with my scout troop once and we brought a dutch oven and made amazing lasagna and pineapple upside-down cake. i don't have the actual recipes though.
I want to cook a pork tenderloin in a cast iron dutch oven. can any one give me a recipe?
Make sure there is enough liquid in the container. Tenderloin lacks fat and will dry out quickly. I place bacon on top of the roast so it will baste while it cooks. Secure the bacon with toothpicks. Also, avoid a lot of salt. Salt toughens even the most tender cuts of meat. I pre season the loin with garlic powder and black pepper. After, 30 minutes of cook time, i add a little salt to the top of the roast. The bacon drippings will spread the seasoning.I want to cook a pork tenderloin in a cast iron dutch oven. can any one give me a recipe?
look one up yourselfI want to cook a pork tenderloin in a cast iron dutch oven. can any one give me a recipe?
BEER - BRAISED PORK ROAST
1 (5 lb.) pork loin roast
2 tbsp. vegetable oil
2 med. onions, peeled, sliced
1 tsp. salt
1/2 tsp. pepper
1 (12 oz.) can or bottle Guiness stout or dark beer
Wipe meat with damp cloth. Heat oil in Dutch oven over moderate heat. Brown meat on all sides. Remove to platter. Add onions to pan; saute until tender. Place pork roast in Dutch oven; spoon onions over roast. Sprinkle with salt and pepper. Add beer. Cover; bring to a boil over moderate heat. Reduce heat to low; cook approximately 2 1/2 hours or until roast is fork-tender. Remove roast to warm platter; thicken pan juices if desired. Slice roast. Serve with applesauce. Makes 5 servings.
Here is a simple and excellent recipe a friend gave me on a campout. It's awesome!
Pork Wellington
1 seasoned and marinated pork tenderloin (2 to 3 lbs.)
1 medium loaf French bread
¼ cup butter
3 cloves garlic, minced
3 feet cotton butchers twine
Slice the loaf of French bread in half but do not cut all the way through to provide a hinge. Open the bread and butter the interior generously, then spread the garlic over the butter. Open the tenderloin and place onto one half of the bread. Fold over the loaf to encase the tenderloin and tie with butchers twine 3 to 4 times to hold closed. Place Wellington into a 14” Dutch oven and bake at 300° for 1 hour. Remove from Dutch oven and tent with foil for 15 minutes before slicing.
Serves 4 to 6
look one up yourselfI want to cook a pork tenderloin in a cast iron dutch oven. can any one give me a recipe?
BEER - BRAISED PORK ROAST
1 (5 lb.) pork loin roast
2 tbsp. vegetable oil
2 med. onions, peeled, sliced
1 tsp. salt
1/2 tsp. pepper
1 (12 oz.) can or bottle Guiness stout or dark beer
Wipe meat with damp cloth. Heat oil in Dutch oven over moderate heat. Brown meat on all sides. Remove to platter. Add onions to pan; saute until tender. Place pork roast in Dutch oven; spoon onions over roast. Sprinkle with salt and pepper. Add beer. Cover; bring to a boil over moderate heat. Reduce heat to low; cook approximately 2 1/2 hours or until roast is fork-tender. Remove roast to warm platter; thicken pan juices if desired. Slice roast. Serve with applesauce. Makes 5 servings.
Here is a simple and excellent recipe a friend gave me on a campout. It's awesome!
Pork Wellington
1 seasoned and marinated pork tenderloin (2 to 3 lbs.)
1 medium loaf French bread
¼ cup butter
3 cloves garlic, minced
3 feet cotton butchers twine
Slice the loaf of French bread in half but do not cut all the way through to provide a hinge. Open the bread and butter the interior generously, then spread the garlic over the butter. Open the tenderloin and place onto one half of the bread. Fold over the loaf to encase the tenderloin and tie with butchers twine 3 to 4 times to hold closed. Place Wellington into a 14” Dutch oven and bake at 300° for 1 hour. Remove from Dutch oven and tent with foil for 15 minutes before slicing.
Serves 4 to 6
Does anyone have a good pot roast recipe that doesn't require a dutch oven or crock pot?
My mom used to make chuck roast on top of the stove in a cast iron skillet; any good, heavy pan will work.
Heat the pan to a good medium high heat; add a couple of tbs of oil; salt and pepper meat and sear it until it is good and brown on both sides; add a couple of cups of water or beef stock and bring up to a good boil; reduce heat to simmer and put on the lid.
Now I don't know exactly how long it will take to cook, depends on the size of the roast; you'll just have to test it with a fork or meat thermometer. The thermometer is the best bet. One caveat--KEEP YOUR EYE ON THE WATER LEVEL--you may have to add some.Does anyone have a good pot roast recipe that doesn't require a dutch oven or crock pot?
Oven Pot Roast
This is so easy and tastes great. It makes wonderful gravy while it's cooking.';
Original recipe yield: 12 servings.
(some of theese can be opptionall)
INGREDIENTS:
1/2 cup all-purpose flour
ground black pepper to taste
3 1/2 pounds rump roast
1/4 cup butter
1/2 (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup dry vermouth
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
Cover and bake in preheated oven for 3 hours or until desired doneness.
EnjoyDoes anyone have a good pot roast recipe that doesn't require a dutch oven or crock pot?
i just put my roast in a large pot fill with water to the top of the roast. put in over on 250 for 3-5hrs turns out great everytime
Delicious Pot Roast
1 1/2 - 2 lbs chuck roast
1/2 lb carrots
2-3 large onions cut in half
3 medium potatoes cut in pieces
1/4 tsp garlic powder
1 can cream of celery or mushroom soup
1/2 stalk celery
1 T worcestershire sauce
salt and pepper to taste
Place roast and vegetables in a large roasting pan. Add seasonings. Pour soup over everthing. Cover adn bake for 5-6 hours at 300 degrees. Check on it thru baking time.
Try this: This is my own recipe.
*Cut a chicken into 8 pieces, remove skin and wash.
*Cut 2 potatoes into medium size chunks.
* Cut two tomatoes so that you have 6 pieces from each.
Don't cut the tomatoe in half, cut from it stalk center
downwards.
*Chop some leeks or celery
Put everthing including chicken into big dish.
Now, add some salt and pepper over it now, a tablespoon of mild curry powder and mix this all up so everything is coated well.
Boil 1 big glass of water and add one chicken stock to it.
meanwhile warm oven ( low -medium heat)
Add all the ingredients in bowl to a casserole dish. I use a deep but wide one. Pour over this the stock and cover with lid. Put in oven for about a hour or so, or until cooked. It is absolutely delicious. Serve with a big salad.
Sure!! Use a cake pan, ,put roast in,fill 1/2 full of water,add 1/2 cup of worcestershire sauce,4tblsp.garlic powder,salt and pepper,add sliced onions (optional).Cover with a foil ';tent';(make sure to crimp it tight to the lip of the pan).Put in oven at 325,for about 3 hrs.(when you cook it slow,it won't get tough).Check it once in a while ,as you may need to add water,to bring it back up to 1/2 full.It's done when you put a fork in it and it falls apart.You can add potatoes,and carrots if you like,in the last hour of cooking.When you remove it from the pan,pour the water mixture into a sauce pan(add water to bring it to 1/2 full),bring to boil. ..In a drinking glass,put four tblsp.cornstarch,and add water to fill,stir with fork.Pour this mixture into boiling mixture,a little at a time,while stirring with a fork,or wire whisk,to make gravy.(You may not need all of the cornstarch mixture,just use enough to make it as thick as you like).
yea! get one of those oven bags and read the instructions for a roast. they are very good. u can put all the vegetables in the oven bags and u even get a little bit of gravy. u can also try a nesco roaster, which i like better cuz the nesco roaster doesn't heat up the whole house like the oven bags do.
This isn't a recipe as much as just general directions, but when I want to do an easy pot roast, I use a 9 x 11 inch baking pan. Place the roast in it and over it pour a can of cream of mushroom soup (or any cream based soup) and a can of beef broth. On top of that, add whatever spices or herbs ';float your boat';---I've done savory herbs like garlic and thyme, or an Asian or Tex-Mex theme. Then cover with a tent of aluminum foil (sealed around the edges) and bake at 350 degrees for about 3 hours or so. You will have a nice gravy of sorts when done, and the roast is very tender.
well if you dont cook it on a crock pot it comes out rough so the recipe wont help all that much
Lipton Onion Pot Roast
1 Package of Onion Soup Mix
Roast (beef or pork)
1 teaspoon of tyme
1/2 teaspoon of garlic salt
Carrots
Potatoes
3/4 cup red wine (for beef) or Apple Juice (for pork)
Rub soup on meat. Place meat on foil. Add vegetables ( which should be cut up if they are medium size vegetables). Add seasonings. Pour juice or wine over meat. Seal with foil. Back at 350 F for 1 to 1 1/2 hours.
Pot Roast Raves
1 3 pound beef roast
1 package Onion soup mix (envelope)
1 10 ounce can of Condensed cream of mushroom soup
4-6 Medium potatoes
4-6 Medium carrots
4-6 Celery Sticks
Place roast onto large pieces of foil in roaster. Sprinkle with onion soup mix. Spoon muschrrom soup over top. Gather up edges of foil to seal. Cover. Bake in 200 F over for 2 1/2 hours
Peel poatatoes and carrots. Cut celery sticks into 3 pieces each. Open foil. Place vegetables around meat. Reseal. Cover Bake in 325 F over for 1 1/2 hours. Serves 4 to 6 people.
Heat the pan to a good medium high heat; add a couple of tbs of oil; salt and pepper meat and sear it until it is good and brown on both sides; add a couple of cups of water or beef stock and bring up to a good boil; reduce heat to simmer and put on the lid.
Now I don't know exactly how long it will take to cook, depends on the size of the roast; you'll just have to test it with a fork or meat thermometer. The thermometer is the best bet. One caveat--KEEP YOUR EYE ON THE WATER LEVEL--you may have to add some.Does anyone have a good pot roast recipe that doesn't require a dutch oven or crock pot?
Oven Pot Roast
This is so easy and tastes great. It makes wonderful gravy while it's cooking.';
Original recipe yield: 12 servings.
(some of theese can be opptionall)
INGREDIENTS:
1/2 cup all-purpose flour
ground black pepper to taste
3 1/2 pounds rump roast
1/4 cup butter
1/2 (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup dry vermouth
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
Cover and bake in preheated oven for 3 hours or until desired doneness.
EnjoyDoes anyone have a good pot roast recipe that doesn't require a dutch oven or crock pot?
i just put my roast in a large pot fill with water to the top of the roast. put in over on 250 for 3-5hrs turns out great everytime
Delicious Pot Roast
1 1/2 - 2 lbs chuck roast
1/2 lb carrots
2-3 large onions cut in half
3 medium potatoes cut in pieces
1/4 tsp garlic powder
1 can cream of celery or mushroom soup
1/2 stalk celery
1 T worcestershire sauce
salt and pepper to taste
Place roast and vegetables in a large roasting pan. Add seasonings. Pour soup over everthing. Cover adn bake for 5-6 hours at 300 degrees. Check on it thru baking time.
Try this: This is my own recipe.
*Cut a chicken into 8 pieces, remove skin and wash.
*Cut 2 potatoes into medium size chunks.
* Cut two tomatoes so that you have 6 pieces from each.
Don't cut the tomatoe in half, cut from it stalk center
downwards.
*Chop some leeks or celery
Put everthing including chicken into big dish.
Now, add some salt and pepper over it now, a tablespoon of mild curry powder and mix this all up so everything is coated well.
Boil 1 big glass of water and add one chicken stock to it.
meanwhile warm oven ( low -medium heat)
Add all the ingredients in bowl to a casserole dish. I use a deep but wide one. Pour over this the stock and cover with lid. Put in oven for about a hour or so, or until cooked. It is absolutely delicious. Serve with a big salad.
Sure!! Use a cake pan, ,put roast in,fill 1/2 full of water,add 1/2 cup of worcestershire sauce,4tblsp.garlic powder,salt and pepper,add sliced onions (optional).Cover with a foil ';tent';(make sure to crimp it tight to the lip of the pan).Put in oven at 325,for about 3 hrs.(when you cook it slow,it won't get tough).Check it once in a while ,as you may need to add water,to bring it back up to 1/2 full.It's done when you put a fork in it and it falls apart.You can add potatoes,and carrots if you like,in the last hour of cooking.When you remove it from the pan,pour the water mixture into a sauce pan(add water to bring it to 1/2 full),bring to boil. ..In a drinking glass,put four tblsp.cornstarch,and add water to fill,stir with fork.Pour this mixture into boiling mixture,a little at a time,while stirring with a fork,or wire whisk,to make gravy.(You may not need all of the cornstarch mixture,just use enough to make it as thick as you like).
yea! get one of those oven bags and read the instructions for a roast. they are very good. u can put all the vegetables in the oven bags and u even get a little bit of gravy. u can also try a nesco roaster, which i like better cuz the nesco roaster doesn't heat up the whole house like the oven bags do.
This isn't a recipe as much as just general directions, but when I want to do an easy pot roast, I use a 9 x 11 inch baking pan. Place the roast in it and over it pour a can of cream of mushroom soup (or any cream based soup) and a can of beef broth. On top of that, add whatever spices or herbs ';float your boat';---I've done savory herbs like garlic and thyme, or an Asian or Tex-Mex theme. Then cover with a tent of aluminum foil (sealed around the edges) and bake at 350 degrees for about 3 hours or so. You will have a nice gravy of sorts when done, and the roast is very tender.
well if you dont cook it on a crock pot it comes out rough so the recipe wont help all that much
Lipton Onion Pot Roast
1 Package of Onion Soup Mix
Roast (beef or pork)
1 teaspoon of tyme
1/2 teaspoon of garlic salt
Carrots
Potatoes
3/4 cup red wine (for beef) or Apple Juice (for pork)
Rub soup on meat. Place meat on foil. Add vegetables ( which should be cut up if they are medium size vegetables). Add seasonings. Pour juice or wine over meat. Seal with foil. Back at 350 F for 1 to 1 1/2 hours.
Pot Roast Raves
1 3 pound beef roast
1 package Onion soup mix (envelope)
1 10 ounce can of Condensed cream of mushroom soup
4-6 Medium potatoes
4-6 Medium carrots
4-6 Celery Sticks
Place roast onto large pieces of foil in roaster. Sprinkle with onion soup mix. Spoon muschrrom soup over top. Gather up edges of foil to seal. Cover. Bake in 200 F over for 2 1/2 hours
Peel poatatoes and carrots. Cut celery sticks into 3 pieces each. Open foil. Place vegetables around meat. Reseal. Cover Bake in 325 F over for 1 1/2 hours. Serves 4 to 6 people.
Easiest recipe to fill a 12';x5'; Dutch oven with wheat bread?
I must use a 12';x5'; cast iron dutch oven outdoors with hot coals. Easy means Bisquick, frozen dough, self-rising flour, etc. I'm hesitant about the frozen dough because it requires thawing, rising and the timing element. Making biscuits doesn't fill the Dutch Oven. I've got to start mixing and have edible bread in an hour.
Thanks for your help.Easiest recipe to fill a 12';x5'; Dutch oven with wheat bread?
a 12 X 5 Dutch oven is about the same size of a 12'; diameter oven you can use these recipes for your oven.
Dave’s Sourdough Beer Bread
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®
1 Tbs. baking powder
1½ tsp. baking soda
½ tsp. kosher salt
1 cup warm beer, the darker the more flavor
½ cup butter, melted
1 tsp. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.
Serves 6 to 8
Dave’s Buttered Buttermilk Biscuits
2 c. flour
¾ tsp. salt
¼ c. + 1 Tbs. butter
1 Tbs. baking powder
½ tsp. baking soda
1 c. buttermilk
Mix all dry ingredients together in a large bowl, and cut in butter. Add buttermilk and gently mix until moist. Knead a few times on a floured surface.
With your hands, flatten dough out to 1” thick. Cut biscuits with an empty soup can, ends removed, or a cup. Arrange in the bottom of a greased, preheated 12” Dutch oven. Bake 15 to 20 minutes at about 375o or until you can smell them.
Serves 4 to 6
Easy Dutch oven Scones
2 c. flour
¾ tsp. salt
¼ c. + 1Tbs. butter
1 Tbs. baking powder
½ tsp. baking soda
1 c. buttermilk
1/3 cup. butter
½ cup Splenda®
¼ cup frozen blue berries or ¼ cup raisins and ¼ tsp. cinnamon
In a medium bowl sift together all the dry ingredients. Add butter and mix until crumbly. Add buttermilk and stir just to combine and lumpy dough results. Sprinkle berries or raisins and cinnamon over dough and kneed 4 to 5 times into dough. Scoop or roll dough to ¾” thick and cut into triangles. Place into Dutch oven and cover. Bake at 425° for 15 to 20 minutes. Serves 6 to 8
to figure out temperature ranges use your oven like a 12'; oven. below is a guide and directions from one of my camp Dutch oven cook book s i have written.
Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc.
When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 325o to 350o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12” oven, take the diameter (12”), subtract 2 (10 coals). That’s the 2 in the 2/3rds rule. For figuring the number of coals for the top heat, again take the diameter of the oven and add 3. So, if you have a 12” oven, take the diameter (12”) and add 3 (15 coals). That’s the 3 in the 2/3rds rule. This rule works for any sized oven from 8” to 16”. To increase or decrease the temperature add or subtract 2 briquettes for a change of 25°
Just remember that things like wind, moisture (rain), ambient temperature, etc. have effects on oven temperature. Wind and humidity or moisture cool the oven so, you need to add extra coals. A hot summer day will need fewer coals than a cool fall day. In the summer, when baking breads, I simply let the Dutch oven sit out in the sun and led the heat from the sun warm the oven to let the dough rise. The rest of the year, I use a few coals to warm the oven.
When frying in a Dutch oven, use only bottom heat. To simmer, remove a few less than half of the coals and cover. Using briquettes provides a consistent heat source and burn at the same temperature according to the brand. Different woods, when burned down to coals, burn at different rates and temperatures. So, practice with different wood sources to become familiar with each woods characteristics. Just remember when cooking in a camp fire, use only the coals, not the flame to cook with. Also, don’t use bottom heat; pile the coals around the Dutch oven and on the top.Easiest recipe to fill a 12';x5'; Dutch oven with wheat bread?
Dutch oven Onion Beer Bread
3 cups self rising flour
3 tbs sugar
1 tsp salt
1/2 cup onion flakes
1/4 cup dried parsley
1 can very cheep beer (light)
Mix all of the dry ingredients together. Pour the whole can of beer in. The take your hand and mix it all up. You have a moist blob of flour when your done. Don’t go adding more flour, it’s supposed to be a wet glob!
Now dump this blob into a well greased 10″ Dutch oven. Bake for 35 -40 minutes using the 4 up/4 down method using the exact amount of coals for your Dutch oven.
(What?, You better read this if you don’t know what I mean)
Set it aside to cool for as long as you can stand it.
http://www.cooking-outdoors.com/dutch-ov…
4 cans of refrigerated tube biscuits
1 stick of butter or margarine
Cut each biscuit into four pieces
Place the biscuit pieces in the bottom of the Dutch oven.
Melt butter in lid of Dutch oven and then pour over the biscuit quarters.
Put 6-8 coals underneath Dutch oven and 14-15 on top.
Bake for 30 minutes.
Thanks for your help.Easiest recipe to fill a 12';x5'; Dutch oven with wheat bread?
a 12 X 5 Dutch oven is about the same size of a 12'; diameter oven you can use these recipes for your oven.
Dave’s Sourdough Beer Bread
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®
1 Tbs. baking powder
1½ tsp. baking soda
½ tsp. kosher salt
1 cup warm beer, the darker the more flavor
½ cup butter, melted
1 tsp. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.
Serves 6 to 8
Dave’s Buttered Buttermilk Biscuits
2 c. flour
¾ tsp. salt
¼ c. + 1 Tbs. butter
1 Tbs. baking powder
½ tsp. baking soda
1 c. buttermilk
Mix all dry ingredients together in a large bowl, and cut in butter. Add buttermilk and gently mix until moist. Knead a few times on a floured surface.
With your hands, flatten dough out to 1” thick. Cut biscuits with an empty soup can, ends removed, or a cup. Arrange in the bottom of a greased, preheated 12” Dutch oven. Bake 15 to 20 minutes at about 375o or until you can smell them.
Serves 4 to 6
Easy Dutch oven Scones
2 c. flour
¾ tsp. salt
¼ c. + 1Tbs. butter
1 Tbs. baking powder
½ tsp. baking soda
1 c. buttermilk
1/3 cup. butter
½ cup Splenda®
¼ cup frozen blue berries or ¼ cup raisins and ¼ tsp. cinnamon
In a medium bowl sift together all the dry ingredients. Add butter and mix until crumbly. Add buttermilk and stir just to combine and lumpy dough results. Sprinkle berries or raisins and cinnamon over dough and kneed 4 to 5 times into dough. Scoop or roll dough to ¾” thick and cut into triangles. Place into Dutch oven and cover. Bake at 425° for 15 to 20 minutes. Serves 6 to 8
to figure out temperature ranges use your oven like a 12'; oven. below is a guide and directions from one of my camp Dutch oven cook book s i have written.
Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc.
When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 325o to 350o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12” oven, take the diameter (12”), subtract 2 (10 coals). That’s the 2 in the 2/3rds rule. For figuring the number of coals for the top heat, again take the diameter of the oven and add 3. So, if you have a 12” oven, take the diameter (12”) and add 3 (15 coals). That’s the 3 in the 2/3rds rule. This rule works for any sized oven from 8” to 16”. To increase or decrease the temperature add or subtract 2 briquettes for a change of 25°
Just remember that things like wind, moisture (rain), ambient temperature, etc. have effects on oven temperature. Wind and humidity or moisture cool the oven so, you need to add extra coals. A hot summer day will need fewer coals than a cool fall day. In the summer, when baking breads, I simply let the Dutch oven sit out in the sun and led the heat from the sun warm the oven to let the dough rise. The rest of the year, I use a few coals to warm the oven.
When frying in a Dutch oven, use only bottom heat. To simmer, remove a few less than half of the coals and cover. Using briquettes provides a consistent heat source and burn at the same temperature according to the brand. Different woods, when burned down to coals, burn at different rates and temperatures. So, practice with different wood sources to become familiar with each woods characteristics. Just remember when cooking in a camp fire, use only the coals, not the flame to cook with. Also, don’t use bottom heat; pile the coals around the Dutch oven and on the top.Easiest recipe to fill a 12';x5'; Dutch oven with wheat bread?
Dutch oven Onion Beer Bread
3 cups self rising flour
3 tbs sugar
1 tsp salt
1/2 cup onion flakes
1/4 cup dried parsley
1 can very cheep beer (light)
Mix all of the dry ingredients together. Pour the whole can of beer in. The take your hand and mix it all up. You have a moist blob of flour when your done. Don’t go adding more flour, it’s supposed to be a wet glob!
Now dump this blob into a well greased 10″ Dutch oven. Bake for 35 -40 minutes using the 4 up/4 down method using the exact amount of coals for your Dutch oven.
(What?, You better read this if you don’t know what I mean)
Set it aside to cool for as long as you can stand it.
http://www.cooking-outdoors.com/dutch-ov…
4 cans of refrigerated tube biscuits
1 stick of butter or margarine
Cut each biscuit into four pieces
Place the biscuit pieces in the bottom of the Dutch oven.
Melt butter in lid of Dutch oven and then pour over the biscuit quarters.
Put 6-8 coals underneath Dutch oven and 14-15 on top.
Bake for 30 minutes.
Our camping group is having a dutch oven cook-off contest. Does anyone have a good recipe for the campground?
My thoughts were chicken enchiladas, a yummy old fashioned mac %26amp; cheese, or chicken cordon bleu. Any ideas for these or other options? Last year we had ribs, jambalaya, beef burgundy, lasagna, and stuffed tenderloin as entries. Thanks for your help!! (Hungry yet!) It has to be made in a dutch oven.Our camping group is having a dutch oven cook-off contest. Does anyone have a good recipe for the campground?
I compete in more than 10 Dutch oven competitions every year. From experience you need to practice your dish(es) to do will in any cooking competition. Here are a few recipes from my cookbooks i have written for you to try. I don't know what your rules are or what size Dutch ovens you will be using or how many so, I hope this helps.
Chicken Cacciatore
David Herzog
1 fryer chicken, cut into sections
1 medium onion, cut in half then sliced
1 green bell pepper, sliced
2 Tbs. Italian seasoning
1 tsp. rubbed sage
2 Tbs. granulated garlic
1 Tbs. whole rosemary
1 15 oz. cans diced tomatoes
1 c. flour or seasoned bread crumbs
Salt and pepper to taste
Preheat a well oiled 12” or 14” Dutch oven to about 350o. In a plastic bag, combine flour, salt and pepper, 1 Tbs. garlic and sage; shake to mix well. Place chicken 2 or 3 pieces at a time in the bag and shake to coat evenly. Place all the chicken into the bottom of the Dutch oven. Cover and bake at 350o for 30 minutes, turning once.
While the chicken is baking, combine in a large bowl; tomatoes, Italian seasoning, rosemary, 1 Tbs. garlic, onions and bell peppers, stir well. After 30 minutes, pour tomato mixture over chicken and bake covered 30 to 45 minutes more. Chicken is done when you can smell it.
Serves 6
Devil’s Tooth Cheesecake
By Sheila Mills from “Rocky Mountain Kettle Cuisine”
Crust:
1 pkg. chocolate cookie wafers (Nabisco), crushed
½ cube melted butter
Mix crumbs and butter well. Press into a foil lined 10” Dutch oven and at least 1” up the sides.
Filling:
2 8oz. packages cream cheese
1 c. sugar
1 16 oz. tub ricotta cheese
6 eggs
½ c. sour cream
1 ½ tsp. almond extract
1 ½ tsp. vanilla
12 oz. chocolate chips
¼ c. butter
½ c. whipping cream
Mix first five ingredients until smooth. Melt chips, butter and cream over low heat until smooth, stirring occasionally, add almond extract.
Pour 1/3 of the white mixture into chocolate mixture, mix well. Pour into crust. Add vanilla into remaining white mixture and carefully pour over chocolate layer in Dutch oven.
Bake 1 hour 15 minutes. Done when the top cracks and cake is firm. Desert is great warm, but is better if it cools over night.
Dave’s Sourdough Beer Bread
David Herzog
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®
1 Tbs. baking powder
1½ tsp. baking soda
½ tsp. kosher salt
1 cup warm beer, the darker the more flavor
½ cup butter, melted
1 tsp. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.
Serves 6 to 8
Dutch Oven Style Spumoni Ice Cream
David Herzog
1 package pistachio instant pudding (3.4 oz.)
1 package chocolate instant pudding (3.4 oz.)
1 package vanilla instant pudding (3.4 oz.)
For each package of pudding:
2 c. milk
½ c. sugar
1 egg
¼ tsp. lemon juice
1 can evaporated milk (12 oz.)
1 c. heavy whipping cream
For pistachio flavor:
¾ c. pistachio nuts, shelled and chopped
For strawberry flavor:
¼ cup strawberry flavored Nestlie’s Quick or similar
1/8 tsp red food coloring
¼ c. dehydrated cherries
3 10” Dutch ovens, chilled in ice and rock salt, one for each flavor
Pack the Dutch ovens in ice layered with rock salt within ¼ inch from the top of the oven.
For each flavor, mix pudding and milk. In a separate bowl, mix sugar and egg, add to pudding mixture.
Pour mixture into a dry Dutch oven, add whipping cream and evaporated milk; stir. Cover with lid.
Lift the lid and stir every 15 minutes. Add ice and rock salt as needed, and drain water every 30 minutes. Total freezing time, about 90 minutes, or longer if it’s hot out. May be eaten soft but more time is needed for a harder product. When frozen, combine all 3 flavors and lightly swirl together just before serving. Or, layer in another Dutch oven like a cake. Serves 24 to 30
Dave's Ancho Chili
David Herzog
3 dried ancho chiles (similar or same as dried poblano peppers)
1-3 tablespoons olive oil
1 1/2 lbs boneless pork shoulder, finely chopped
2 lbs boneless chuck steak, 1/2 inch cubes
6 strips bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 Tbsp cumin
1 tsp red chili powder
1 Tbsp dried oregano
1 bay leaf
1 (28 oz) can whole peeled tomatoes, briefly pulsed in blender (I use a rocket chef when camping)
24 oz beer (I like dark beer)
1/2 lb beef neck bones
2 (15 oz) cans black beans, drained
1 Tbsp distilled white vinegar
2 oz dark chocolate, chopped
1/4 tsp. ground cinnamon
salt and pepper
Toast the dried chiles in a skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Transfer chiles to a bowl; cover with boiling water. Set aside.
Heat olive oil in a large Dutch oven over medium-high heat and working in batches, brown pork and beef until browned. Transfer meat to a plate as it is browned.
Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree. Reduce heat to medium-low. Add bacon and cook until browned, remove bacon and save for later, then add onion and garlic to the bacon fat and cook, stirring often until softened, 6 to 8 minutes. Stir in cumin, oregano, chili powder (if using), bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute, add chile puree and raise heat to medium-high; cook, stirring for 2 minutes.
Return meat to pot. Add 2 teaspoons salt, tomatoes, beef bones, and beer. Bring to a boil then reduce heat to medium-low Simmer, stirring occasionally, 1 1/2 hours. Add strained and rinsed black beans and cook for another 30-45 minutes. Discard beef bones and bay leaf. Add vinegar and chocolate chunks and stir until chocolate is melted. Add the reserved bacon to your bowl at the end if you like it crispy, or toss it in the pot and stir if you like it softer.Our camping group is having a dutch oven cook-off contest. Does anyone have a good recipe for the campground?
I've been cooking in and on Dutch Ovens for +50 years. Boy Scouts, church groups, family, and friends. I have sizes from 5 inches to 22 inches. I tell you this to let you know I have a little experience.
People ask me ';what can you cook in those things?'; My reply is quite simple, ';if you can cook it at home, you can cook the same in or on a Dutch Oven.';
Notice I keep saying ';or on,'; well just turn it over, build your fire on the back, place the lid on upside down, and you have a great skillet.
I accepted a challenge from my church once. They chose Thanksgiving dinner. For 300 people! I had a lot of help, tons of fun, in a ice storm in Texas!
So use your imignation.
I love Châteaubriand. It is traditionally served with béarnaise sauce and a bouquetière of vegetables. Baked fresh bread. Red wine, and finished off with a good berry cobbler and cowboy coffee. If you need recipes email me.
http://www.dontkickbees.com/affiliates/j…
try that cookbook. its awesome
One of our falies favorite camping recipes was make a thick chili and drop globs of cornbread on top to cook. This is perhaps not fancy enough for a bake-off but tastes mighty good.
cheater cheater pumpkin eater
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I compete in more than 10 Dutch oven competitions every year. From experience you need to practice your dish(es) to do will in any cooking competition. Here are a few recipes from my cookbooks i have written for you to try. I don't know what your rules are or what size Dutch ovens you will be using or how many so, I hope this helps.
Chicken Cacciatore
David Herzog
1 fryer chicken, cut into sections
1 medium onion, cut in half then sliced
1 green bell pepper, sliced
2 Tbs. Italian seasoning
1 tsp. rubbed sage
2 Tbs. granulated garlic
1 Tbs. whole rosemary
1 15 oz. cans diced tomatoes
1 c. flour or seasoned bread crumbs
Salt and pepper to taste
Preheat a well oiled 12” or 14” Dutch oven to about 350o. In a plastic bag, combine flour, salt and pepper, 1 Tbs. garlic and sage; shake to mix well. Place chicken 2 or 3 pieces at a time in the bag and shake to coat evenly. Place all the chicken into the bottom of the Dutch oven. Cover and bake at 350o for 30 minutes, turning once.
While the chicken is baking, combine in a large bowl; tomatoes, Italian seasoning, rosemary, 1 Tbs. garlic, onions and bell peppers, stir well. After 30 minutes, pour tomato mixture over chicken and bake covered 30 to 45 minutes more. Chicken is done when you can smell it.
Serves 6
Devil’s Tooth Cheesecake
By Sheila Mills from “Rocky Mountain Kettle Cuisine”
Crust:
1 pkg. chocolate cookie wafers (Nabisco), crushed
½ cube melted butter
Mix crumbs and butter well. Press into a foil lined 10” Dutch oven and at least 1” up the sides.
Filling:
2 8oz. packages cream cheese
1 c. sugar
1 16 oz. tub ricotta cheese
6 eggs
½ c. sour cream
1 ½ tsp. almond extract
1 ½ tsp. vanilla
12 oz. chocolate chips
¼ c. butter
½ c. whipping cream
Mix first five ingredients until smooth. Melt chips, butter and cream over low heat until smooth, stirring occasionally, add almond extract.
Pour 1/3 of the white mixture into chocolate mixture, mix well. Pour into crust. Add vanilla into remaining white mixture and carefully pour over chocolate layer in Dutch oven.
Bake 1 hour 15 minutes. Done when the top cracks and cake is firm. Desert is great warm, but is better if it cools over night.
Dave’s Sourdough Beer Bread
David Herzog
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®
1 Tbs. baking powder
1½ tsp. baking soda
½ tsp. kosher salt
1 cup warm beer, the darker the more flavor
½ cup butter, melted
1 tsp. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.
Serves 6 to 8
Dutch Oven Style Spumoni Ice Cream
David Herzog
1 package pistachio instant pudding (3.4 oz.)
1 package chocolate instant pudding (3.4 oz.)
1 package vanilla instant pudding (3.4 oz.)
For each package of pudding:
2 c. milk
½ c. sugar
1 egg
¼ tsp. lemon juice
1 can evaporated milk (12 oz.)
1 c. heavy whipping cream
For pistachio flavor:
¾ c. pistachio nuts, shelled and chopped
For strawberry flavor:
¼ cup strawberry flavored Nestlie’s Quick or similar
1/8 tsp red food coloring
¼ c. dehydrated cherries
3 10” Dutch ovens, chilled in ice and rock salt, one for each flavor
Pack the Dutch ovens in ice layered with rock salt within ¼ inch from the top of the oven.
For each flavor, mix pudding and milk. In a separate bowl, mix sugar and egg, add to pudding mixture.
Pour mixture into a dry Dutch oven, add whipping cream and evaporated milk; stir. Cover with lid.
Lift the lid and stir every 15 minutes. Add ice and rock salt as needed, and drain water every 30 minutes. Total freezing time, about 90 minutes, or longer if it’s hot out. May be eaten soft but more time is needed for a harder product. When frozen, combine all 3 flavors and lightly swirl together just before serving. Or, layer in another Dutch oven like a cake. Serves 24 to 30
Dave's Ancho Chili
David Herzog
3 dried ancho chiles (similar or same as dried poblano peppers)
1-3 tablespoons olive oil
1 1/2 lbs boneless pork shoulder, finely chopped
2 lbs boneless chuck steak, 1/2 inch cubes
6 strips bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 Tbsp cumin
1 tsp red chili powder
1 Tbsp dried oregano
1 bay leaf
1 (28 oz) can whole peeled tomatoes, briefly pulsed in blender (I use a rocket chef when camping)
24 oz beer (I like dark beer)
1/2 lb beef neck bones
2 (15 oz) cans black beans, drained
1 Tbsp distilled white vinegar
2 oz dark chocolate, chopped
1/4 tsp. ground cinnamon
salt and pepper
Toast the dried chiles in a skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Transfer chiles to a bowl; cover with boiling water. Set aside.
Heat olive oil in a large Dutch oven over medium-high heat and working in batches, brown pork and beef until browned. Transfer meat to a plate as it is browned.
Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree. Reduce heat to medium-low. Add bacon and cook until browned, remove bacon and save for later, then add onion and garlic to the bacon fat and cook, stirring often until softened, 6 to 8 minutes. Stir in cumin, oregano, chili powder (if using), bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute, add chile puree and raise heat to medium-high; cook, stirring for 2 minutes.
Return meat to pot. Add 2 teaspoons salt, tomatoes, beef bones, and beer. Bring to a boil then reduce heat to medium-low Simmer, stirring occasionally, 1 1/2 hours. Add strained and rinsed black beans and cook for another 30-45 minutes. Discard beef bones and bay leaf. Add vinegar and chocolate chunks and stir until chocolate is melted. Add the reserved bacon to your bowl at the end if you like it crispy, or toss it in the pot and stir if you like it softer.Our camping group is having a dutch oven cook-off contest. Does anyone have a good recipe for the campground?
I've been cooking in and on Dutch Ovens for +50 years. Boy Scouts, church groups, family, and friends. I have sizes from 5 inches to 22 inches. I tell you this to let you know I have a little experience.
People ask me ';what can you cook in those things?'; My reply is quite simple, ';if you can cook it at home, you can cook the same in or on a Dutch Oven.';
Notice I keep saying ';or on,'; well just turn it over, build your fire on the back, place the lid on upside down, and you have a great skillet.
I accepted a challenge from my church once. They chose Thanksgiving dinner. For 300 people! I had a lot of help, tons of fun, in a ice storm in Texas!
So use your imignation.
I love Châteaubriand. It is traditionally served with béarnaise sauce and a bouquetière of vegetables. Baked fresh bread. Red wine, and finished off with a good berry cobbler and cowboy coffee. If you need recipes email me.
http://www.dontkickbees.com/affiliates/j…
try that cookbook. its awesome
One of our falies favorite camping recipes was make a thick chili and drop globs of cornbread on top to cook. This is perhaps not fancy enough for a bake-off but tastes mighty good.
cheater cheater pumpkin eater
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I need a recipe for BBQ Spareribs in a dutch oven to bake in the oven.?
check the recipes
http://www.lodgemfg.com/
http://www.scoutorama.com/recipe/index.c…I need a recipe for BBQ Spareribs in a dutch oven to bake in the oven.?
Ingredients:
* pork spare ribs, wash %26amp; dry
* onion + garlic (minced)
* celery + carrot (cut or slice)
* cayenne powder or red pepper flakes
* whole cloves if so desired
* bay leaves (only 2 - 3)
* tomato sauce if available
Preparation:
Into the Dutch oven of all ingredients, with salt %26amp; sugar to taste
On to a cook top to boil;
lid it up
into a 325F oven for about 1 hour
test for the result; adjust and turn the oven off until serving time.
Mustard can be a great ingredient to add, at serving or during cooking.
Do not be stingy with the onion, since it adds the sweetness and flavor.I need a recipe for BBQ Spareribs in a dutch oven to bake in the oven.?
Here you go from one of my Dutch oven cook books. ENJOY!
Dave’s Lazy Day Ribs
David Herzog
3-4 lbs. country style pork ribs
3-4 lbs. beef ribs
Salt and pepper to taste
32 oz. your favorite beer
2 c. whiskey
1 ltr. Cola
32oz. B.B.Q. sauce
This one is easy! Salt and pepper ribs to taste. Separate beef ribs and place in a 14”, deep Dutch oven then add the pork ribs.
Pour in beer, whiskey, and cola. Boil ribs in covered Dutch oven for 1 to 2 hours. Broil ribs on B.B.Q. then place back into Dutch oven. Cover ribs with sauce and simmer 15 minutes. Serve hot. Wala!
For those who are worried about alcohol content, don’t worry! The alcohol is boiled off into the air and all that is left is the flavors of the whiskey and beer
Here's a few ... in the first one, just follow the directions and use the oven instead of the coals.
http://papadutch.home.comcast.net/~papad…
http://www.foodnetwork.com/recipes/emeri…black oil
http://www.lodgemfg.com/
http://www.scoutorama.com/recipe/index.c…I need a recipe for BBQ Spareribs in a dutch oven to bake in the oven.?
Ingredients:
* pork spare ribs, wash %26amp; dry
* onion + garlic (minced)
* celery + carrot (cut or slice)
* cayenne powder or red pepper flakes
* whole cloves if so desired
* bay leaves (only 2 - 3)
* tomato sauce if available
Preparation:
Into the Dutch oven of all ingredients, with salt %26amp; sugar to taste
On to a cook top to boil;
lid it up
into a 325F oven for about 1 hour
test for the result; adjust and turn the oven off until serving time.
Mustard can be a great ingredient to add, at serving or during cooking.
Do not be stingy with the onion, since it adds the sweetness and flavor.I need a recipe for BBQ Spareribs in a dutch oven to bake in the oven.?
Here you go from one of my Dutch oven cook books. ENJOY!
Dave’s Lazy Day Ribs
David Herzog
3-4 lbs. country style pork ribs
3-4 lbs. beef ribs
Salt and pepper to taste
32 oz. your favorite beer
2 c. whiskey
1 ltr. Cola
32oz. B.B.Q. sauce
This one is easy! Salt and pepper ribs to taste. Separate beef ribs and place in a 14”, deep Dutch oven then add the pork ribs.
Pour in beer, whiskey, and cola. Boil ribs in covered Dutch oven for 1 to 2 hours. Broil ribs on B.B.Q. then place back into Dutch oven. Cover ribs with sauce and simmer 15 minutes. Serve hot. Wala!
For those who are worried about alcohol content, don’t worry! The alcohol is boiled off into the air and all that is left is the flavors of the whiskey and beer
Here's a few ... in the first one, just follow the directions and use the oven instead of the coals.
http://papadutch.home.comcast.net/~papad…
http://www.foodnetwork.com/recipes/emeri…
When a recipe says to heat something in a dutch oven what does that mean?
A dutch oven is a big piece of cookware and lid that you can use on the stove top and in the oven. It's shallower than a soup pot, more like a roasting dish. I've got a plain cast-iron one, but a lot of them are cast iron coated in enamel.
Here's some pictures:
http://images.google.com/images?svnum=10鈥?/a>
Here's some pictures:
http://images.google.com/images?svnum=10鈥?/a>
May I use a large pot instead of a dutch oven in this recipe?
In this recipe ( http://www.foodnetwork.com/recipes/cooki鈥?/a> ) for baked ratatouille, would using a large pot instead of a dutch oven affect the result? ThanksMay I use a large pot instead of a dutch oven in this recipe?
As long as the pot can safely go in the oven, you should be fine. Just check for doneness now %26amp; then since your pot may be thicker or thinner than a dutch oven.May I use a large pot instead of a dutch oven in this recipe?
If I read the recipe correctly, you don't put the Dutch oven in your regular oven anyway...just a pie pan. A large pot should be fine, you'll just have to stir more often to keep it from scorching on the bottom.
you can use a large pot with a lid. If you're unsure of whether the handles or lid top is oven safe, wrap the handles with foil
I don't think it would be a huge difference if anything at all. A dutch oven is usually a thicker pot with a lid.
As long as the pot can safely go in the oven, you should be fine. Just check for doneness now %26amp; then since your pot may be thicker or thinner than a dutch oven.May I use a large pot instead of a dutch oven in this recipe?
If I read the recipe correctly, you don't put the Dutch oven in your regular oven anyway...just a pie pan. A large pot should be fine, you'll just have to stir more often to keep it from scorching on the bottom.
you can use a large pot with a lid. If you're unsure of whether the handles or lid top is oven safe, wrap the handles with foil
I don't think it would be a huge difference if anything at all. A dutch oven is usually a thicker pot with a lid.
What is the best recipe for a dump cake in a dutch oven?
DUMP CAKE
1 can paches
1 box yellow cake mix
2 sticks butter
Don't get in the ';dumps'; when you make this beauty. This is another cobbler; .
Fireman: Prepare charcoal for Dutch oven baking.
Alternate: preheat oven to 350 degrees.
Cook:
1. Preheat Dutch oven. Rub Dutch oven with cooking oil.
2. Dump peaches with juice into the Dutch oven.
Spread evenly.
3. . Dump cake mix (dry) over pie filling. Spread evenly.
4. Slice butter into pats (chunks) and place over cake mix
. Lay them evenly.
5. Bake one hour or until knife comes out clean.What is the best recipe for a dump cake in a dutch oven?
1 1/2 cubes butter
2 c. peach pie filling
1 box yellow cake mix
1 (2 oz.) pkg. almonds
1/2 c. water
In a 9 x 13 pan, pour pie filling with 1/2 cup water. Spread cake mix over peaches. Melt butter, spread over cake mix. Spread nuts. Bake at 350 degrees for 45 to 50 minutesWhat is the best recipe for a dump cake in a dutch oven?
dump cake is goooood...
1 can paches
1 box yellow cake mix
2 sticks butter
Don't get in the ';dumps'; when you make this beauty. This is another cobbler; .
Fireman: Prepare charcoal for Dutch oven baking.
Alternate: preheat oven to 350 degrees.
Cook:
1. Preheat Dutch oven. Rub Dutch oven with cooking oil.
2. Dump peaches with juice into the Dutch oven.
Spread evenly.
3. . Dump cake mix (dry) over pie filling. Spread evenly.
4. Slice butter into pats (chunks) and place over cake mix
. Lay them evenly.
5. Bake one hour or until knife comes out clean.What is the best recipe for a dump cake in a dutch oven?
1 1/2 cubes butter
2 c. peach pie filling
1 box yellow cake mix
1 (2 oz.) pkg. almonds
1/2 c. water
In a 9 x 13 pan, pour pie filling with 1/2 cup water. Spread cake mix over peaches. Melt butter, spread over cake mix. Spread nuts. Bake at 350 degrees for 45 to 50 minutesWhat is the best recipe for a dump cake in a dutch oven?
dump cake is goooood...
What exactly is a dutch oven? What would go well with this recipe?
This recipe says to use a dutch oven, can I use a normal oven?
http://allrecipes.com/Recipe/Cheesy-Catf鈥?/a>
Also, what would go well with this recipe?
AND NO I DO NOT MEAN THE SEXUAL THING.What exactly is a dutch oven? What would go well with this recipe?
a dutch oven is a large pan (large enough to hold a roast) that you put on a furnace and cover with a lid.
http://www.castironcookware.com/lodge-ca鈥?/a>What exactly is a dutch oven? What would go well with this recipe?
A dutch oven is a pot basically made out of cast iron, that holds in heat well, and you bake it in especially things that take a long time to bake, like braised meats. Looking at the recipe, you can just use a regular large pot.
And since when is Dutch Oven a sexual thing? I thought it was farting under covers and pulling covers over the other person's head...
A Dutch Oven is a large pot ( mine is 3 ply stainless steel) that can hold about 8 quarts of water.
Its larger than a 4 quart large with handle, and it can usally be placed in the oven with no problem. It has 2 small handles on each side and you use it to cook stews and chili. (there are larger pots but they are usually called soap or canning and they can hold over 10 quarts)
';Going dutch'; meant 2 people went out on a date but they each paid for their own dinner and movie so it wasn't a hardship on one.
Yes any large pot would be suitable for this recipe.
A dutch oven is cast iron, often enameled to make it easier to care for, but there is no need to go out and buy one just for this recipe.
A Dutch oven is just a heavy cast-iron pot with a lid.
So yes, your big soup pot is just the thing to use.
Fresh crusty bread should be served with the chowder.
Dutch oven refers to the pot not the stove
http://www.lodgemfg.com/Logic-dutch-oven鈥?/a>
yes you can use a normal oven
its just an enclosed dish, like a a casserole , so yes,
yes use your soup pot......a dutch oven is just a big covered pot
Yep, a big pot would work.
To go dutch is an old concept of not having a cozy relationship with your friends;that is you do not make payments for your friends but each of you pay for your own food or items you purchase.So I guess the dutch oven is for those who are cold bullies like 98.
it means you need a dump
http://allrecipes.com/Recipe/Cheesy-Catf鈥?/a>
Also, what would go well with this recipe?
AND NO I DO NOT MEAN THE SEXUAL THING.What exactly is a dutch oven? What would go well with this recipe?
a dutch oven is a large pan (large enough to hold a roast) that you put on a furnace and cover with a lid.
http://www.castironcookware.com/lodge-ca鈥?/a>What exactly is a dutch oven? What would go well with this recipe?
A dutch oven is a pot basically made out of cast iron, that holds in heat well, and you bake it in especially things that take a long time to bake, like braised meats. Looking at the recipe, you can just use a regular large pot.
And since when is Dutch Oven a sexual thing? I thought it was farting under covers and pulling covers over the other person's head...
A Dutch Oven is a large pot ( mine is 3 ply stainless steel) that can hold about 8 quarts of water.
Its larger than a 4 quart large with handle, and it can usally be placed in the oven with no problem. It has 2 small handles on each side and you use it to cook stews and chili. (there are larger pots but they are usually called soap or canning and they can hold over 10 quarts)
';Going dutch'; meant 2 people went out on a date but they each paid for their own dinner and movie so it wasn't a hardship on one.
Yes any large pot would be suitable for this recipe.
A dutch oven is cast iron, often enameled to make it easier to care for, but there is no need to go out and buy one just for this recipe.
A Dutch oven is just a heavy cast-iron pot with a lid.
So yes, your big soup pot is just the thing to use.
Fresh crusty bread should be served with the chowder.
Dutch oven refers to the pot not the stove
http://www.lodgemfg.com/Logic-dutch-oven鈥?/a>
yes you can use a normal oven
its just an enclosed dish, like a a casserole , so yes,
yes use your soup pot......a dutch oven is just a big covered pot
Yep, a big pot would work.
To go dutch is an old concept of not having a cozy relationship with your friends;that is you do not make payments for your friends but each of you pay for your own food or items you purchase.So I guess the dutch oven is for those who are cold bullies like 98.
it means you need a dump
Does anyone have a great chili and beans recipe I can cook with a dutch oven?
I want to cook this chili on a campfire.Does anyone have a great chili and beans recipe I can cook with a dutch oven?
Beans 'O Fire
dry beans, kidney, white and pinto
1 1/2 pounds hamburger
1 pound hot sausage
1 green pepper, diced
1 large onion, diced
hot banana peppers, diced
powdered garlic, to taste
Lawreys Seasoning Salt
2 packs chili seasoning, (hot, mild, or regular)
water
PREPARATION:
I like to use a cast-iron Dutch oven to do my chili.
Pour in the beans with water. Boil for 30 minutes.
Simmer until soft (about 3 hours). Brown sausage and hamburger. Dice green pepper, onion, and banana peppers.
Once the beans are fairly soft, add the banana peppers, green peppers, onion, sausage, hamburger, garlic, seasoning salt, 2 chili seasoning packets, and some more water. Allow to simmer for about 30 minutes. Eat.
Servings: 8
Preparation time: 4 hoursDoes anyone have a great chili and beans recipe I can cook with a dutch oven?
Its Chili by George
11/4 lb ground beef
5/8 of 46oz can tomato juice
5/8 of 29oz can tomato sauce
5/8 of 15oz can kidney beans, drained
5/8 of 15oz can pinto beans drained3/4cups plus2tbspplus 1 tsp chopped onion
2tbspplus 11/4 chopped green pepper
1/8 tsp cayenne pepper
1/4 tsp sugar
1/4 tsp dried oregano
2tbsp plus 11/4 tsp chili powder
salt and pepper to taste
cook beef until browned crumble and drain
combine all indgs in slow cooker and cook 8 10 hours
if doing in the over cut cooking time by about half
serves four
I made up my own but, it's so good %26amp; easy.
Here you go.
1 Pkg Carol Shelby's Chili mix (the one in the brown bag)
1 lb. ground chuck
1 sleeve Chorizo
1 lg can Tomato Puree
1 lg can whole Tomatoes
1 can Tomato sauce
1 lg can Pinto beans
1 lg red onion chopped
1 C. Beef Broth
Brown Ground chuck. Add chopped onions. Satue just until beef is done. (don't over cook)Squeeze chorizo from sleeve (sometimes I add 2 for more flavor) and break up with the beef.
Add puree, tomatoes (with juice), tomato sauce, pinto beans (with juice) %26amp; beef broth.
Now add your seasoning mix. Don't add the masa until the end of cooking or else your chili will be too thick.
Simmer for at least 2 hours.
(did you know that adding white vinegar to a bowl of chili helps with the heat?)
Beans 'O Fire
dry beans, kidney, white and pinto
1 1/2 pounds hamburger
1 pound hot sausage
1 green pepper, diced
1 large onion, diced
hot banana peppers, diced
powdered garlic, to taste
Lawreys Seasoning Salt
2 packs chili seasoning, (hot, mild, or regular)
water
PREPARATION:
I like to use a cast-iron Dutch oven to do my chili.
Pour in the beans with water. Boil for 30 minutes.
Simmer until soft (about 3 hours). Brown sausage and hamburger. Dice green pepper, onion, and banana peppers.
Once the beans are fairly soft, add the banana peppers, green peppers, onion, sausage, hamburger, garlic, seasoning salt, 2 chili seasoning packets, and some more water. Allow to simmer for about 30 minutes. Eat.
Servings: 8
Preparation time: 4 hoursDoes anyone have a great chili and beans recipe I can cook with a dutch oven?
Its Chili by George
11/4 lb ground beef
5/8 of 46oz can tomato juice
5/8 of 29oz can tomato sauce
5/8 of 15oz can kidney beans, drained
5/8 of 15oz can pinto beans drained3/4cups plus2tbspplus 1 tsp chopped onion
2tbspplus 11/4 chopped green pepper
1/8 tsp cayenne pepper
1/4 tsp sugar
1/4 tsp dried oregano
2tbsp plus 11/4 tsp chili powder
salt and pepper to taste
cook beef until browned crumble and drain
combine all indgs in slow cooker and cook 8 10 hours
if doing in the over cut cooking time by about half
serves four
I made up my own but, it's so good %26amp; easy.
Here you go.
1 Pkg Carol Shelby's Chili mix (the one in the brown bag)
1 lb. ground chuck
1 sleeve Chorizo
1 lg can Tomato Puree
1 lg can whole Tomatoes
1 can Tomato sauce
1 lg can Pinto beans
1 lg red onion chopped
1 C. Beef Broth
Brown Ground chuck. Add chopped onions. Satue just until beef is done. (don't over cook)Squeeze chorizo from sleeve (sometimes I add 2 for more flavor) and break up with the beef.
Add puree, tomatoes (with juice), tomato sauce, pinto beans (with juice) %26amp; beef broth.
Now add your seasoning mix. Don't add the masa until the end of cooking or else your chili will be too thick.
Simmer for at least 2 hours.
(did you know that adding white vinegar to a bowl of chili helps with the heat?)
When a recipe calls for cooking in a dutch oven, is there a go around?
I don't own one and I was unsure if a standard pot would suffice. Thanks.When a recipe calls for cooking in a dutch oven, is there a go around?
A dutch oven is a heavy cast iron pot.It can be used in an oven,on top of the stove,out on the grill(sit it right on/in the fire,or over propane fry rig. It is like that big old black frying pan but better! it has higher sides on it to cook with an oven effect on top of the stove. It is a frypan/crockpot/beef stew/ham baking/beanpot/deluxe baking dish/etc. Any big pot with a lid will do for the recipe but the taste will not be the same and product will not be as tender.When a recipe calls for cooking in a dutch oven, is there a go around?
A dutch oven is usually large heavy pot designed for low and slow cooking cast iron is popular. Most regular pots used as a dutch oven is used would produce burned food . Lodge makes a good reasonably priced one for about 40$
I've had this dillema, too. I read that you can use a heavy saucepan instead. In other words, a big pot. Can't do much harm with that!
Edit: by ';big pot'; I mean a big, thick one. Not just a normal one, like, HEFTY.
A dutch oven is a cast iron pan/pot. Try to use a cast iron pan/pot instead of a dutch oven if you don't have one. They are much thicker and holds heat very well.black oil
A dutch oven is a heavy cast iron pot.It can be used in an oven,on top of the stove,out on the grill(sit it right on/in the fire,or over propane fry rig. It is like that big old black frying pan but better! it has higher sides on it to cook with an oven effect on top of the stove. It is a frypan/crockpot/beef stew/ham baking/beanpot/deluxe baking dish/etc. Any big pot with a lid will do for the recipe but the taste will not be the same and product will not be as tender.When a recipe calls for cooking in a dutch oven, is there a go around?
A dutch oven is usually large heavy pot designed for low and slow cooking cast iron is popular. Most regular pots used as a dutch oven is used would produce burned food . Lodge makes a good reasonably priced one for about 40$
I've had this dillema, too. I read that you can use a heavy saucepan instead. In other words, a big pot. Can't do much harm with that!
Edit: by ';big pot'; I mean a big, thick one. Not just a normal one, like, HEFTY.
A dutch oven is a cast iron pan/pot. Try to use a cast iron pan/pot instead of a dutch oven if you don't have one. They are much thicker and holds heat very well.
If a recipe calls for a dutch oven and I don't have one. Can i use a crock pot instead?
meatball appetizer. says to use a dutch oven to cook the sauce.If a recipe calls for a dutch oven and I don't have one. Can i use a crock pot instead?
You could, but don't put it in the oven.
Presumably the recipe calls for slow cooking.If a recipe calls for a dutch oven and I don't have one. Can i use a crock pot instead?
Yes, it should be no problem to use a crock pot instead. It just may take longer.
You could, but don't put it in the oven.
Presumably the recipe calls for slow cooking.If a recipe calls for a dutch oven and I don't have one. Can i use a crock pot instead?
Yes, it should be no problem to use a crock pot instead. It just may take longer.
If a recipe calls for a dutch oven, what can I substitute instead?
Most people have a dutch oven, they just don't call it that. Its a large pot with a lid, with two handles on the side, You use it to boil water for spaghetti and stuff like that.If a recipe calls for a dutch oven, what can I substitute instead?
Crock PotIf a recipe calls for a dutch oven, what can I substitute instead?
Any big pot with a cover
You can use any deep pot. If your recipe calls for cooking in the oven, be sure the pot can take the heat.
A dutch oven is also called a ';crock pot';. It is any ceramic pot with a lid that can be put into a oven. If you don't have any crock pots use any metal baking pan with tin foil as a lid.
Big Pot with a lid
you can use any large pot that has a cover, but if your gonna put it in the oven be sure to cover all handles with foil so they don't burn. good luck with your recipe
Any pot that you can put in the oven.
Teach your oven Dutch.
lol...dutch oven
Crock PotIf a recipe calls for a dutch oven, what can I substitute instead?
Any big pot with a cover
You can use any deep pot. If your recipe calls for cooking in the oven, be sure the pot can take the heat.
A dutch oven is also called a ';crock pot';. It is any ceramic pot with a lid that can be put into a oven. If you don't have any crock pots use any metal baking pan with tin foil as a lid.
Big Pot with a lid
you can use any large pot that has a cover, but if your gonna put it in the oven be sure to cover all handles with foil so they don't burn. good luck with your recipe
Any pot that you can put in the oven.
Teach your oven Dutch.
lol...dutch oven
I am making Brunswick stew, & the recipe calls for a dutch oven. What other types of pots could I use?
This recipe only makes 6 servings, so it doesn't have to be a huge pot. I do have a large stock pot though. Would this work?I am making Brunswick stew, %26amp; the recipe calls for a dutch oven. What other types of pots could I use?
You can use a stock pot on top of the stove. Just use the biggest one you have. Cook on low to med low heat so your stew does not burn.I am making Brunswick stew, %26amp; the recipe calls for a dutch oven. What other types of pots could I use?
I use an old cast iron skillet with a lid, you can place it in the oven.
Use any heavy, covered pot. Heavy 'cause it spreads the heat evenly, covered to retain the moisture. Always use low to medium heat.
A stock pot would work or if you have anytype of castiron pots use those. if not and you have a cast iron skillet place that under the stock pot if it fits. the cast iron controls heat a lot better that aluminum or stainless steel.
Anything with a cover that's oven safe.
yes just be carefull not to burn it try setting it atop a flat pan to cook so the heat is offset and more spread across the bottem because it is usualy thick and easier to burn
You can use a stock pot on top of the stove. Just use the biggest one you have. Cook on low to med low heat so your stew does not burn.I am making Brunswick stew, %26amp; the recipe calls for a dutch oven. What other types of pots could I use?
I use an old cast iron skillet with a lid, you can place it in the oven.
Use any heavy, covered pot. Heavy 'cause it spreads the heat evenly, covered to retain the moisture. Always use low to medium heat.
A stock pot would work or if you have anytype of castiron pots use those. if not and you have a cast iron skillet place that under the stock pot if it fits. the cast iron controls heat a lot better that aluminum or stainless steel.
Anything with a cover that's oven safe.
yes just be carefull not to burn it try setting it atop a flat pan to cook so the heat is offset and more spread across the bottem because it is usualy thick and easier to burn
What is a dutch oven? I was looking up recipes and kept coming across this reference.?
Just a heavy thick deep pot usually cast iron or aluminum. There are crock ones too.
Here is a photo:
http://images.search.yahoo.com/images/vi…
http://www.statesymbolsusa.org/IMAGES/Ar…
http://images.search.yahoo.com/images/vi…
http://www.czerniec.com/2007/03/19/irish…What is a dutch oven? I was looking up recipes and kept coming across this reference.?
There are three distinct types of Dutch Oven.
The oldest type is also known as a Camp Oven. It is generally made of heavy cast iron, Lodge makes the best, and has three short legs and the tight fitting lid has a raised lip around the edge to keep coals on top. It is used mainly for baking over coals either outside or on a hearth. There are some cast aluminum Camp Ovens, but they don't hold or transfer heat as well as a cast iron oven.
The second type of Dutch Oven is also made of cast iron and does not have legs or a lip on the lid. It does generally have a steel wire handle or bale by which the Dutch Oven can be hung over an open fire. This type of Dutch Oven is generally used for soups, stews and other items that do not need heat from the top.
The third type of Dutch Oven is made from aluminum, or stainless steel and is intended for use on a stove-top or in the oven. It is generally a fairly large pot (3 quarts or larger) and has a rounded shape to the sides and a tight fitting lid.
DocWhat is a dutch oven? I was looking up recipes and kept coming across this reference.?
A Dutch oven is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid. It is commonly referred to as a 'camp oven' in the Australian bush, cocotte in French, as a 'casserole dish' in British English, and is similar to both the Japanese tetsunabe and the Sač IPA: [satʃ], a traditional Balkan cast-iron oven.
haha its when someone farts under the blankets and creates a seal with the blankets. my boyfriend does it to me all the time (%26gt;_%26lt;)
isnt it when someone passes gas under the bed blankets and then pulls the sheets over your head or over their own heads.....
It's where you pass gas in a confined place. e.g. Under a blanket.
Here is a photo:
http://images.search.yahoo.com/images/vi…
http://www.statesymbolsusa.org/IMAGES/Ar…
http://images.search.yahoo.com/images/vi…
http://www.czerniec.com/2007/03/19/irish…What is a dutch oven? I was looking up recipes and kept coming across this reference.?
There are three distinct types of Dutch Oven.
The oldest type is also known as a Camp Oven. It is generally made of heavy cast iron, Lodge makes the best, and has three short legs and the tight fitting lid has a raised lip around the edge to keep coals on top. It is used mainly for baking over coals either outside or on a hearth. There are some cast aluminum Camp Ovens, but they don't hold or transfer heat as well as a cast iron oven.
The second type of Dutch Oven is also made of cast iron and does not have legs or a lip on the lid. It does generally have a steel wire handle or bale by which the Dutch Oven can be hung over an open fire. This type of Dutch Oven is generally used for soups, stews and other items that do not need heat from the top.
The third type of Dutch Oven is made from aluminum, or stainless steel and is intended for use on a stove-top or in the oven. It is generally a fairly large pot (3 quarts or larger) and has a rounded shape to the sides and a tight fitting lid.
DocWhat is a dutch oven? I was looking up recipes and kept coming across this reference.?
A Dutch oven is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid. It is commonly referred to as a 'camp oven' in the Australian bush, cocotte in French, as a 'casserole dish' in British English, and is similar to both the Japanese tetsunabe and the Sač IPA: [satʃ], a traditional Balkan cast-iron oven.
haha its when someone farts under the blankets and creates a seal with the blankets. my boyfriend does it to me all the time (%26gt;_%26lt;)
isnt it when someone passes gas under the bed blankets and then pulls the sheets over your head or over their own heads.....
It's where you pass gas in a confined place. e.g. Under a blanket.
Does anybody know a really good recipe for a dutch oven?
well, i'm going on a campout with my family next weekend, and my mom is really excited because she got a dutch oven for christmas and can't wait to use it. so, i need to get a good recipe to make her happy. thanks in advance!Does anybody know a really good recipe for a dutch oven?
this is perfect for the dutch oven
Chuckwagon Beef Stew
* 4 Lbs. Lean Beef, cubed
* 4 Tbsp. Oil
* 2 Cloves Garlic, chopped
* 4 Cups Hot Water
* 2 Large Cans Tomatoes
* 2 Thin Slices Lemon
* 4 Medium Onions, sliced
* 2 Tbsp. Salt
* 1/2 Tsp. Pepper
* 6 Tbsp. Sugar
* 12 Medium Carrots, peeled and cut into 1'; pieces
* 9 - 10 Medium Potatoes, quartered
* Dash Cloves
* 1/2 Tsp. Dried Basil Leaves
* 2 Cans English Peas
Directions:
In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch Oven and mix in garlic well. Add water, tomatoes, lemon, onions, salt, pepper and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves and crushed basil leaves. Cover and cook until vegetables are tender. Add canned peas and heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.
this is perfect for the dutch oven
Chuckwagon Beef Stew
* 4 Lbs. Lean Beef, cubed
* 4 Tbsp. Oil
* 2 Cloves Garlic, chopped
* 4 Cups Hot Water
* 2 Large Cans Tomatoes
* 2 Thin Slices Lemon
* 4 Medium Onions, sliced
* 2 Tbsp. Salt
* 1/2 Tsp. Pepper
* 6 Tbsp. Sugar
* 12 Medium Carrots, peeled and cut into 1'; pieces
* 9 - 10 Medium Potatoes, quartered
* Dash Cloves
* 1/2 Tsp. Dried Basil Leaves
* 2 Cans English Peas
Directions:
In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch Oven and mix in garlic well. Add water, tomatoes, lemon, onions, salt, pepper and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves and crushed basil leaves. Cover and cook until vegetables are tender. Add canned peas and heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.
Camping: I need a dutch oven breakfast casserole recipe.?
I love breakfast casserole and would love to WOW my friends and family with a great breakfast casserole when they wake up.Camping: I need a dutch oven breakfast casserole recipe.?
Breakfast in a Dutch Oven Brought to you by
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Posted by glenda_al (My Page) on Thu, Sep 12, 02 at 11:49
country breakfast
1 pound bulk pork sausage
1 box dehydrated (NOT FROZEN) hash brown potatoes
1 dozen eggs
1/2 pound shredded cheddar cheese
In the bottom of the Dutch Oven, crumble the pork sausage. Cover with a water and boil until sausage is cooked. Add hash brown potatoes, cover with water, boil until water is dissolved. Fry potato/sausage mixture until potatoes are browned. Remove the Dutch oven from the coals. Using a large spoon, make several depressions in the top of the potatoes. Crack one or two eggs in to each of the depressions. Cover the Dutch Oven. Add heat to the top to cook the eggs. When the whites are white, sprinkle cheese over the top and return the heat to the top of the Dutch Oven long enough to melt the cheese. The yolks should be liquid. Eat and enjoy
Quick %26amp; Easy Breakfast Casserole
(a.k.a. - Cholesterol Casserole)
8 slices of bread
2 pounds of sausage
16 oz grated cheddar cheese
12 eggs
1 qt. Milk
1-1/2 tsp. Dry mustard
1 tsp salt
Line a 12'; Dutch Oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, and 1 tsp. salt (to taste). Pour the egg mixture over the layered bread/sausage/cheese in the oven, cover, and bake for 35 - 40 minutes, checking occasionally. The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs, making a super filling camp breakfast for a crowd!
Crustless Quiche
1/4 lb Butter
3 oz Cream cheese
1/2 c Flour
2 c Cottage Cheese (approx. 1 lb)
10 Eggs
1 tsp Baking Powder
1 c Milk
1 tsp Salt
1 lb Monterey Jack Cheese
1 tsp Sugar
Melt butter and add flour. Cook into a light rue. Beat eggs, milk, 3 cheeses, baking powder, salt and sugar together. Stir into rue until well blended. Pour into dutch oven and bake 350 for 45 min.Camping: I need a dutch oven breakfast casserole recipe.?
This casserole is good for breakfast or dinner. It is sort of like a quiche but not so eggy. For a big Dutch oven use more ham/cheese/corn and double the topping. You can also add in anything you like such as black olives, onions, mushrooms, etc.
Ingredients:
cubed ham
corn niblets
shredded cheese
Italian seasoning
1/2 cup baking mix (Bisquik)
1 cup milk
2 eggs
Preparation:
Line a Dutch oven with foil all the way up the sides and grease or use non-stick spray. Put a 1/2 inch layer of ham on the bottom, then a layer of corn and a layer of cheese, and then sprinkle on some Italian seasoning. Mix the milk, eggs, and Bisquik until well blended. Pour on top of ham/corn/cheese layers making sure the liquid is evenly distributed. Cook for about 1/2 hour (about 350 degrees) until casserole sets up. To serve pull the foil out of the Dutch oven and peel it away from the casserole and cut into wedges
MOUNTAIN MAN BREAKFAST Top
Ingredients: (6 servings)
陆 pound bacon (or pre-cooked sausage)
1 medium onion
1 2-pound bag of hash brown potatoes
陆 pound grated cheddar
1 dozen eggs
1 small jar salsa (optional)
Procedure:
The following requires 6-9 bottom coals and 12-15 top coals: Pre-heat Dutch oven. Slice bacon and onion into small pieces and brown in the bottom of the Dutch oven until onions are clear. Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20 minutes). Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set.(10-15 minutes). Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted.
Optional: Cover cheese/egg mixture with a small jar (1 cup) of SALSA. Cover and cook for an additional 3-5 minutes.
Slice and server like quiche. (Real men don鈥檛 eat quiche but I sure get lots of requests to cook up the Mountain Man.)
Cooking times will vary with the weather and your state of awake but its almost impossible to mess up.
Just an idea i found
Here's a Scouting link-
http://www.macscouter.com/Cooking/DutchO鈥?/a>black oil
Breakfast in a Dutch Oven Brought to you by
clip this post email this post what is this?
see most clipped and recent clippings
Posted by glenda_al (My Page) on Thu, Sep 12, 02 at 11:49
country breakfast
1 pound bulk pork sausage
1 box dehydrated (NOT FROZEN) hash brown potatoes
1 dozen eggs
1/2 pound shredded cheddar cheese
In the bottom of the Dutch Oven, crumble the pork sausage. Cover with a water and boil until sausage is cooked. Add hash brown potatoes, cover with water, boil until water is dissolved. Fry potato/sausage mixture until potatoes are browned. Remove the Dutch oven from the coals. Using a large spoon, make several depressions in the top of the potatoes. Crack one or two eggs in to each of the depressions. Cover the Dutch Oven. Add heat to the top to cook the eggs. When the whites are white, sprinkle cheese over the top and return the heat to the top of the Dutch Oven long enough to melt the cheese. The yolks should be liquid. Eat and enjoy
Quick %26amp; Easy Breakfast Casserole
(a.k.a. - Cholesterol Casserole)
8 slices of bread
2 pounds of sausage
16 oz grated cheddar cheese
12 eggs
1 qt. Milk
1-1/2 tsp. Dry mustard
1 tsp salt
Line a 12'; Dutch Oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, and 1 tsp. salt (to taste). Pour the egg mixture over the layered bread/sausage/cheese in the oven, cover, and bake for 35 - 40 minutes, checking occasionally. The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs, making a super filling camp breakfast for a crowd!
Crustless Quiche
1/4 lb Butter
3 oz Cream cheese
1/2 c Flour
2 c Cottage Cheese (approx. 1 lb)
10 Eggs
1 tsp Baking Powder
1 c Milk
1 tsp Salt
1 lb Monterey Jack Cheese
1 tsp Sugar
Melt butter and add flour. Cook into a light rue. Beat eggs, milk, 3 cheeses, baking powder, salt and sugar together. Stir into rue until well blended. Pour into dutch oven and bake 350 for 45 min.Camping: I need a dutch oven breakfast casserole recipe.?
This casserole is good for breakfast or dinner. It is sort of like a quiche but not so eggy. For a big Dutch oven use more ham/cheese/corn and double the topping. You can also add in anything you like such as black olives, onions, mushrooms, etc.
Ingredients:
cubed ham
corn niblets
shredded cheese
Italian seasoning
1/2 cup baking mix (Bisquik)
1 cup milk
2 eggs
Preparation:
Line a Dutch oven with foil all the way up the sides and grease or use non-stick spray. Put a 1/2 inch layer of ham on the bottom, then a layer of corn and a layer of cheese, and then sprinkle on some Italian seasoning. Mix the milk, eggs, and Bisquik until well blended. Pour on top of ham/corn/cheese layers making sure the liquid is evenly distributed. Cook for about 1/2 hour (about 350 degrees) until casserole sets up. To serve pull the foil out of the Dutch oven and peel it away from the casserole and cut into wedges
MOUNTAIN MAN BREAKFAST Top
Ingredients: (6 servings)
陆 pound bacon (or pre-cooked sausage)
1 medium onion
1 2-pound bag of hash brown potatoes
陆 pound grated cheddar
1 dozen eggs
1 small jar salsa (optional)
Procedure:
The following requires 6-9 bottom coals and 12-15 top coals: Pre-heat Dutch oven. Slice bacon and onion into small pieces and brown in the bottom of the Dutch oven until onions are clear. Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20 minutes). Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set.(10-15 minutes). Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted.
Optional: Cover cheese/egg mixture with a small jar (1 cup) of SALSA. Cover and cook for an additional 3-5 minutes.
Slice and server like quiche. (Real men don鈥檛 eat quiche but I sure get lots of requests to cook up the Mountain Man.)
Cooking times will vary with the weather and your state of awake but its almost impossible to mess up.
Just an idea i found
Here's a Scouting link-
http://www.macscouter.com/Cooking/DutchO鈥?/a>
What can I use to substitute for a dutch oven in a recipe?
I am using a recipe that calls for the use of a dutch oven to cook the ingredients in. I do not own a dutch oven. What can I use that can sub for this appliance?What can I use to substitute for a dutch oven in a recipe?
Usually a heavy, covered pot should work. If it needs to go in the oven be sure the handles are oven safe.
Usually a heavy, covered pot should work. If it needs to go in the oven be sure the handles are oven safe.
What are some good recipes to use in my dutch oven?
beans.What are some good recipes to use in my dutch oven?
http://papadutch.home.comcast.net/~papad鈥?/a>What are some good recipes to use in my dutch oven?
Here is one of my own recipes:
Dutch Oven Chicken Casserole
Ingredients:
1 Chicken cut into four pieces or eight pieces ( depending on each serving) washed and cleaned.
Put into a deep bowl.
Add to the bowl, chopped onions, carrots, celery ( or green beans) and potatoes ( or any other veggies of your choice) smashed garlic, one chopped up green spring onion, a couple of bay leaves, little chopped parsley. If you want it spicy , add a chopped chilli pepper.
Sprinkle with a little fresh black pepper, salt and another spice of your choice. One tablespoon of tomato paste ( optional) I make it both ways. Rub it all over the chicken and veggies inside the bowl and then leave aside for 30 minutes.
While you are waiting, boil about a pint and 1/4 water add one chicken stock cube to it and add to it a tablespoon of butter. Stir.
Once chicken has marinated, pour everything from the bowl into the Dutch oven and pour over the stock. leave in oven at 250-300 for about one 45 mins-one hour. It will cook at low heat remember.
This is absolutely delicious and so easy to make. You can do the same with other meats like fish and lamb.
Serve with crusty bread or rice.
Happy Eating!
Bread, Pie, Cake...
Baked goods in general
You can also go with the whole well built Dutch Oven Plus Pressure cooker = Crocpot....
go to www.bettycrocker.com and search for old-fashioned baked beans.
beans, eggs and sprouts, makes a great feast for the oven ;-)
Southwest Tamale Pie
3 small cans of spiced or flavored beans. My favorite is S%26amp;W Chipotle Flavored Beans. However, chili beans, black beans, Louisiana style beans, etc., will also work great.
2 pounds of pork cut into 1 inch cubes (You could use chicken or beef just as well. We prefer the pork flavor in this dish.)
One yellow or brown onion, chopped.
陆 to 1 cup of grated cheddar or jack cheese.
1 teaspoon minced garlic.
1 tablespoon of red chili sauce (optional).
1 can of Marie Callendar's Southwest Cornbread Mix. This is probably a local California brand. It is cornbread mix spiced with red and green bell peppers and hot spices. You can use any package of cornbread mix as a substitute. Prepare using baking instructions on the package (adjust for altitude if you are above 5000 ft by adding extra liquid). When camping I usually mix the cornbread in the 1 gallon freezer bag and it saves a lot of cleanup.
1 tub of sour cream to serve with the cooked tamale pie.
Dump the beans, onions, pork, garlic, and chili sauce in the bottom of the Dutch oven and mix with a spoon. Be careful not to tear the foil lining.
Sprinkle the cheese on top of the mixture.
Pour the cornbread mix over the cheese and even out all over using the backside of a spoon.
Usually takes 50-60 minutes. It is done when both the pork and cornbread are fully cooked.
Serving:
Spoon it onto your plate, add a dollop of sour cream, and enjoy!
--------------------------------------鈥?br>
Chicken Stew
2-3 pounds of chicken boneless, skinless chicken thighs (or breasts) cut into 1 inch cubes.
6 potatoes, peeled and cut into 1 inch or smaller cubes.
1-2 brown or yellow onions, chopped.
1 small package of baby carrots or chopped carrots.
3 small cans of cream of chicken soup
2 small cans of cream of celery soup (cream of mushroom soup can be used here if everyone likes mushrooms)
1 package of mushrooms, cleaned (optional)
1 teaspoon minced garlic
Salt and Pepper, (and your favorite stew seasonings - bay leaf, sage, rosemary, etc.) Note added 8/14/00: If you can find Campbell's Cream of Chicken Soup with Herbs, it makes the most awesome stew and you don't have to add the seasonings.
Dump all the ingredients in the Dutch oven and mix together. Be careful not to tear the foil lining.
Cooks in about 1 - 1.5 hours. Test the potatoes to see if they are done. Carrots usually stay somewhat crunchy.
Serving:
Spoon on plate and serve with biscuits or over pasta noodles.
--------------------------------------鈥?br>
Dutch Oven Scrappel
2 lbs of your favorite flavor of ';Little Smokies';.
Three large apples (red delicious seem to be our favorite)
One package (can) of Marie Callendars Corn Bread Mix
Water for the Corn bread mix
1/2 cup of brown sugar
Butter
Syrup
Put Little Smokies in the bottom of the Dutch oven (If you substitutue pork sausage, brown it first and drain off the fat).
Core and slice the apples into 3/8-1/2 inch thick slices and layer them on top of the Little Smokies.
Sprinkle the brown sugar on top of the apples.
Mix the cornbread mix per instructions. Over 5000 ft. altitude add a few extra tablespoons of water. Pour the mix on top of the apples.
Cooks in about 45-55 minutes.
Serving:
Spoon on plate topped with butter and syrup. Yummy!
--------------------------------------鈥?br>
Peach Cobbler
2 large cans of peaches in syrup. Use all the syrup from one can and about 1/2 the syrup from the second can.
One tablespoon of cornstarch.
One box of super moist yellow cake.
Eggs, oil, and water as required for the cake mix.
1 large ziplock bag for preparing the cake mix.
4 pats of butter.
Additional things to buy that will really make the experience special: French Vanilla ice cream %26amp; whipped cream. Pick up some disposable bowls and plastic spoons as well.
Dump the peaches and syrup in the Dutch oven and mix in the cornstarch.
Mix the cake batter in the ziplock bag per the instructions (Note: many people do not follow the instructions and either just dump the cake mix on top of the peaches or leave out the eggs and oil. These methods still make a good cobbler, but I prefer to make the cake per the instructions.)
Sprinkle the brown sugar on top of the peaches.
Pour the batter on top of the peaches.
Put the pats of butter on top of the batter.
Cooks in about 45-55 minutes. Test the cake with a plastic utensil or toothpick to see if it is done. The syrup may be bubbling up in spots--that is not a problem.
Spoon into the bowl and serve with French Vanilla ice cream and whipped cream (if you can get them).
Caution: the cobbler is usually quite hot, so be careful.
And more recipes here:
http://www.dutchovencookware.com/dutch-o鈥?/a>
.
.
Do a meat loaf wrapped around hard boiled eggs and brown it on the stove. Cover it with bacon and then a lid and bake at 300 for about an hour or until done.
something cobbler like with fruit like cherry or apple
its really good! =]
pot roast, gumbo, stew, chicken %26amp; dumplings
http://papadutch.home.comcast.net/~papad鈥?/a>What are some good recipes to use in my dutch oven?
Here is one of my own recipes:
Dutch Oven Chicken Casserole
Ingredients:
1 Chicken cut into four pieces or eight pieces ( depending on each serving) washed and cleaned.
Put into a deep bowl.
Add to the bowl, chopped onions, carrots, celery ( or green beans) and potatoes ( or any other veggies of your choice) smashed garlic, one chopped up green spring onion, a couple of bay leaves, little chopped parsley. If you want it spicy , add a chopped chilli pepper.
Sprinkle with a little fresh black pepper, salt and another spice of your choice. One tablespoon of tomato paste ( optional) I make it both ways. Rub it all over the chicken and veggies inside the bowl and then leave aside for 30 minutes.
While you are waiting, boil about a pint and 1/4 water add one chicken stock cube to it and add to it a tablespoon of butter. Stir.
Once chicken has marinated, pour everything from the bowl into the Dutch oven and pour over the stock. leave in oven at 250-300 for about one 45 mins-one hour. It will cook at low heat remember.
This is absolutely delicious and so easy to make. You can do the same with other meats like fish and lamb.
Serve with crusty bread or rice.
Happy Eating!
Bread, Pie, Cake...
Baked goods in general
You can also go with the whole well built Dutch Oven Plus Pressure cooker = Crocpot....
go to www.bettycrocker.com and search for old-fashioned baked beans.
beans, eggs and sprouts, makes a great feast for the oven ;-)
Southwest Tamale Pie
3 small cans of spiced or flavored beans. My favorite is S%26amp;W Chipotle Flavored Beans. However, chili beans, black beans, Louisiana style beans, etc., will also work great.
2 pounds of pork cut into 1 inch cubes (You could use chicken or beef just as well. We prefer the pork flavor in this dish.)
One yellow or brown onion, chopped.
陆 to 1 cup of grated cheddar or jack cheese.
1 teaspoon minced garlic.
1 tablespoon of red chili sauce (optional).
1 can of Marie Callendar's Southwest Cornbread Mix. This is probably a local California brand. It is cornbread mix spiced with red and green bell peppers and hot spices. You can use any package of cornbread mix as a substitute. Prepare using baking instructions on the package (adjust for altitude if you are above 5000 ft by adding extra liquid). When camping I usually mix the cornbread in the 1 gallon freezer bag and it saves a lot of cleanup.
1 tub of sour cream to serve with the cooked tamale pie.
Dump the beans, onions, pork, garlic, and chili sauce in the bottom of the Dutch oven and mix with a spoon. Be careful not to tear the foil lining.
Sprinkle the cheese on top of the mixture.
Pour the cornbread mix over the cheese and even out all over using the backside of a spoon.
Usually takes 50-60 minutes. It is done when both the pork and cornbread are fully cooked.
Serving:
Spoon it onto your plate, add a dollop of sour cream, and enjoy!
--------------------------------------鈥?br>
Chicken Stew
2-3 pounds of chicken boneless, skinless chicken thighs (or breasts) cut into 1 inch cubes.
6 potatoes, peeled and cut into 1 inch or smaller cubes.
1-2 brown or yellow onions, chopped.
1 small package of baby carrots or chopped carrots.
3 small cans of cream of chicken soup
2 small cans of cream of celery soup (cream of mushroom soup can be used here if everyone likes mushrooms)
1 package of mushrooms, cleaned (optional)
1 teaspoon minced garlic
Salt and Pepper, (and your favorite stew seasonings - bay leaf, sage, rosemary, etc.) Note added 8/14/00: If you can find Campbell's Cream of Chicken Soup with Herbs, it makes the most awesome stew and you don't have to add the seasonings.
Dump all the ingredients in the Dutch oven and mix together. Be careful not to tear the foil lining.
Cooks in about 1 - 1.5 hours. Test the potatoes to see if they are done. Carrots usually stay somewhat crunchy.
Serving:
Spoon on plate and serve with biscuits or over pasta noodles.
--------------------------------------鈥?br>
Dutch Oven Scrappel
2 lbs of your favorite flavor of ';Little Smokies';.
Three large apples (red delicious seem to be our favorite)
One package (can) of Marie Callendars Corn Bread Mix
Water for the Corn bread mix
1/2 cup of brown sugar
Butter
Syrup
Put Little Smokies in the bottom of the Dutch oven (If you substitutue pork sausage, brown it first and drain off the fat).
Core and slice the apples into 3/8-1/2 inch thick slices and layer them on top of the Little Smokies.
Sprinkle the brown sugar on top of the apples.
Mix the cornbread mix per instructions. Over 5000 ft. altitude add a few extra tablespoons of water. Pour the mix on top of the apples.
Cooks in about 45-55 minutes.
Serving:
Spoon on plate topped with butter and syrup. Yummy!
--------------------------------------鈥?br>
Peach Cobbler
2 large cans of peaches in syrup. Use all the syrup from one can and about 1/2 the syrup from the second can.
One tablespoon of cornstarch.
One box of super moist yellow cake.
Eggs, oil, and water as required for the cake mix.
1 large ziplock bag for preparing the cake mix.
4 pats of butter.
Additional things to buy that will really make the experience special: French Vanilla ice cream %26amp; whipped cream. Pick up some disposable bowls and plastic spoons as well.
Dump the peaches and syrup in the Dutch oven and mix in the cornstarch.
Mix the cake batter in the ziplock bag per the instructions (Note: many people do not follow the instructions and either just dump the cake mix on top of the peaches or leave out the eggs and oil. These methods still make a good cobbler, but I prefer to make the cake per the instructions.)
Sprinkle the brown sugar on top of the peaches.
Pour the batter on top of the peaches.
Put the pats of butter on top of the batter.
Cooks in about 45-55 minutes. Test the cake with a plastic utensil or toothpick to see if it is done. The syrup may be bubbling up in spots--that is not a problem.
Spoon into the bowl and serve with French Vanilla ice cream and whipped cream (if you can get them).
Caution: the cobbler is usually quite hot, so be careful.
And more recipes here:
http://www.dutchovencookware.com/dutch-o鈥?/a>
.
.
Do a meat loaf wrapped around hard boiled eggs and brown it on the stove. Cover it with bacon and then a lid and bake at 300 for about an hour or until done.
something cobbler like with fruit like cherry or apple
its really good! =]
pot roast, gumbo, stew, chicken %26amp; dumplings
Do you have any good recipes or tips for cooking in a Dutch Oven?
I am so excited to be going on my first camping trip with my family. I don't really remember too much about Dutch Ovens from when I was a kid (except safety rules!) So I was hoping for some good tips and recipes. Thank you!Do you have any good recipes or tips for cooking in a Dutch Oven?
I just got back from teaching 3 solid days of Dutch oven cooking classes and running a cook off in Carson City so its good to be home. heres the section full of tips to get you started from my several cook books i have written. there are also several great recipes for you to try!
Cast Iron Basics
(Some of the most important things you need to know!)
';Cast Iron Covered Wagon Cookin''; by David Herzog
Seasoning: Cast iron may be heavy, but with a proper seasoning, it is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF. then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because; the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
New and recent developments include “pre-seasoned” cast iron. If this is the case for you and your new Dutch oven or cast iron implement then you should still season the implement before you use it to cook and prepare food. Having pre-seasoned cast iron is much easier to prepare for your first initial seasoning in that, all you need to do is remove the cast iron from the box and wash it with very hot soap and water and rinse it well. Then, you can follow the directions below and season your cast iron, then use it to make delicious food for you, your family and friends.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550°. With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel.
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil; you don’t want the grease to be dripping off the oven. Only apply enough fat to make the iron look wet. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.
Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me, are written here to share with you. However, as you cook more and more with cast iron and camp Dutch ovens, you will find a method that works best for you and your style of cooking.
Right after I am finished cooking in my Dutch ovens, I like to use a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. First, scrape out all the extra bits of food with a plastic scraper; then spray the vinegar solution into the hot Dutch oven and wipe it out with a couple of paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the cider vinegar has other uses as well.
Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and, sometimes use soap and water myself. Be sure that cast iron is warm to free the food from the pores easily, and rinse the cast iron with hot water, very well, to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron; but, to dry it completely over, or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid.
Rust Removal and Stripping Rancid Seasoning: Many people I have met over the many years of teaching camp Dutch oven cooking classes have asked me how to remove seasoning that is rancid or how to remove rust from cast iron. Removing rust can be as simple as using an S.O.S. pad or can get as involved as building an electrolysis tank for heavy rust. I will tell you about two simple methods and for electrolysis information you can search the internet for one of many sites telling you how from A to Z.
There are two main methods I use for rust removal which are both safe and effective. The first is for light rust and is quick and easy, usually taking less than 10 minutes before baking on a new layer of seasoning over the pot or pan. Simply take a S.O.S. pad and scrub the warmed cast iron with the S.O.S. pad and rinse with very hot water. Dry with towels and place the iron back into a 500° to 550° oven and proceed with the seasoning instructions above.
The second is a little slower but does a great job on removing moderate to heavy rust. In a time span of 24 to 48 hours the rust is consumed through a chemical reaction between alfalfa hay and apple cider vinegar. You need a large non metallic tub like a Rubbermaid storage container or plastic barrel, some alfalfa hay or cubes and apple cider vinegar with some boiling water. Place a 1” layer of alfalfa hay or ½” layer of cubes or pellets in the bottom of the tub. Place the rusted iron on top of the bed of alfalfa and bring the layer of alfalfa to 1” over the top of the iron and inside the iron also. Lastly boil enough water to cover the iron 1” over the top of the iron. You want to use a 3:1 ratio of boiling water to apple cider vinegar. Let the iron set in the tub for 24 hours then the next day, take it out of the tub and spray it off with a hose and check it out. Scrub it with an S.O.S. pad and wash with hot soap and water, rinsing well. Toss it in a hot oven and follow seasoning instructions. If you have heavy rust use a steel brush on a drill and brush all the rust off you can then soak in the alfalfa solution. When the iron dries in the oven it is common to see a light orange powdery rust layer, this is normal and in not a reason to panic. Just Season the cast iron and you are ready to cook in your re-conditioned cast iron.
Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of time. Personally, I dry my cast iron in the oven at 225o for 30 minutes, after towel drying. So that I don’t burn my hands, I just leave the cast iron in the oven until the oven has cooled down, about 45 to 60 minutes. When I’m camping, I dry my cast iron over a few coals, about 6, 4 under the bottom and 2 on the lid of the Dutch oven. Only keep the cast iron until the water evaporates. Then remove the cast iron from the heat source with hot pads and place paper towels inside the pot and place the lid on the pot. Be sure some of the paper towel lays over the edge of the pot to the outside to wick any internal moisture to the outside of the pot and into the air.
Once cast iron has been seasoned, unless it has not been cared for properly, does not need to be re-seasoned after you use it. So, why store it with more oil in the pot, pan, or Dutch oven. The oil will turn rancid, becoming sticky, smelly, and spoiled; just like food that has been around for to long in the refrigerator. The oil also attracts dirt, dust, and other things flying around in the air, like bugs. So don’t apply any oil to your cast iron until it is warmed up just before you use it and put food into it. Take care of your cast iron and, it will take care of you.
Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc.
When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 325o to 350o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12Do you have any good recipes or tips for cooking in a Dutch Oven?
If you are camping with a few people have each of them bring a can of their favorite vegetable(gets everyone involved and makes it a little more fun). If you are by yourself take several use of different types of vegetables.
1 Tbsp mustard
1/2 cup cider vinegar
4 pounds of round steak cut into chunks
2 tsp chili powder
2 tsp paprika
Vegetable oil
Sea Salt and pepper
Preparation:
Heat about three tablespoons of Vegetable oil in a Dutch oven. Add steak chunks and brown. Add all of the remaining ingredients into the Dutch oven. Stir well. Place the lid on top of the Dutch oven and place it among the hot coals in your campfire. Cook for four hours. This is really good and gets everyone involved.
I can't help you except for this
http://www.camprecipes.com/recipes
http://www.scoutorama.com/recipe/index.c…
http://papadutch.home.comcast.net/~papad…
Tips . . ???
lots of pot holders or thermal gloves
cook over heat not flames
use a sturdy grill on open fire pits
have some long handle tools
have pliers for lifting lids
long tongs
a sturdy table
squirt and spray water bottles for flare-ups
remember cooking over coals the ash will fly up
collect your wood early and build the fire deep to last all day
maybe more than one ice-chest
??? remember there are bears out there
remember the spray bottles after breakfast soak the dirt down (not mud) to settle any dust for the day
remember fire safety
most of this stuff is show me
Good Luck I wish you well
My contact David H just happens to be a cookbook on exactly this, Camp Fire Cooking. He is doing a cooking class this weekend, but will be back around Tuesday. I will star this and send him a link to your question.
Happy Camping!
EDIT LOL He happens to be a cookbook author on camp food sorry
I just got back from teaching 3 solid days of Dutch oven cooking classes and running a cook off in Carson City so its good to be home. heres the section full of tips to get you started from my several cook books i have written. there are also several great recipes for you to try!
Cast Iron Basics
(Some of the most important things you need to know!)
';Cast Iron Covered Wagon Cookin''; by David Herzog
Seasoning: Cast iron may be heavy, but with a proper seasoning, it is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF. then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because; the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
New and recent developments include “pre-seasoned” cast iron. If this is the case for you and your new Dutch oven or cast iron implement then you should still season the implement before you use it to cook and prepare food. Having pre-seasoned cast iron is much easier to prepare for your first initial seasoning in that, all you need to do is remove the cast iron from the box and wash it with very hot soap and water and rinse it well. Then, you can follow the directions below and season your cast iron, then use it to make delicious food for you, your family and friends.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550°. With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel.
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil; you don’t want the grease to be dripping off the oven. Only apply enough fat to make the iron look wet. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.
Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me, are written here to share with you. However, as you cook more and more with cast iron and camp Dutch ovens, you will find a method that works best for you and your style of cooking.
Right after I am finished cooking in my Dutch ovens, I like to use a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. First, scrape out all the extra bits of food with a plastic scraper; then spray the vinegar solution into the hot Dutch oven and wipe it out with a couple of paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the cider vinegar has other uses as well.
Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and, sometimes use soap and water myself. Be sure that cast iron is warm to free the food from the pores easily, and rinse the cast iron with hot water, very well, to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron; but, to dry it completely over, or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid.
Rust Removal and Stripping Rancid Seasoning: Many people I have met over the many years of teaching camp Dutch oven cooking classes have asked me how to remove seasoning that is rancid or how to remove rust from cast iron. Removing rust can be as simple as using an S.O.S. pad or can get as involved as building an electrolysis tank for heavy rust. I will tell you about two simple methods and for electrolysis information you can search the internet for one of many sites telling you how from A to Z.
There are two main methods I use for rust removal which are both safe and effective. The first is for light rust and is quick and easy, usually taking less than 10 minutes before baking on a new layer of seasoning over the pot or pan. Simply take a S.O.S. pad and scrub the warmed cast iron with the S.O.S. pad and rinse with very hot water. Dry with towels and place the iron back into a 500° to 550° oven and proceed with the seasoning instructions above.
The second is a little slower but does a great job on removing moderate to heavy rust. In a time span of 24 to 48 hours the rust is consumed through a chemical reaction between alfalfa hay and apple cider vinegar. You need a large non metallic tub like a Rubbermaid storage container or plastic barrel, some alfalfa hay or cubes and apple cider vinegar with some boiling water. Place a 1” layer of alfalfa hay or ½” layer of cubes or pellets in the bottom of the tub. Place the rusted iron on top of the bed of alfalfa and bring the layer of alfalfa to 1” over the top of the iron and inside the iron also. Lastly boil enough water to cover the iron 1” over the top of the iron. You want to use a 3:1 ratio of boiling water to apple cider vinegar. Let the iron set in the tub for 24 hours then the next day, take it out of the tub and spray it off with a hose and check it out. Scrub it with an S.O.S. pad and wash with hot soap and water, rinsing well. Toss it in a hot oven and follow seasoning instructions. If you have heavy rust use a steel brush on a drill and brush all the rust off you can then soak in the alfalfa solution. When the iron dries in the oven it is common to see a light orange powdery rust layer, this is normal and in not a reason to panic. Just Season the cast iron and you are ready to cook in your re-conditioned cast iron.
Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of time. Personally, I dry my cast iron in the oven at 225o for 30 minutes, after towel drying. So that I don’t burn my hands, I just leave the cast iron in the oven until the oven has cooled down, about 45 to 60 minutes. When I’m camping, I dry my cast iron over a few coals, about 6, 4 under the bottom and 2 on the lid of the Dutch oven. Only keep the cast iron until the water evaporates. Then remove the cast iron from the heat source with hot pads and place paper towels inside the pot and place the lid on the pot. Be sure some of the paper towel lays over the edge of the pot to the outside to wick any internal moisture to the outside of the pot and into the air.
Once cast iron has been seasoned, unless it has not been cared for properly, does not need to be re-seasoned after you use it. So, why store it with more oil in the pot, pan, or Dutch oven. The oil will turn rancid, becoming sticky, smelly, and spoiled; just like food that has been around for to long in the refrigerator. The oil also attracts dirt, dust, and other things flying around in the air, like bugs. So don’t apply any oil to your cast iron until it is warmed up just before you use it and put food into it. Take care of your cast iron and, it will take care of you.
Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc.
When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 325o to 350o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12Do you have any good recipes or tips for cooking in a Dutch Oven?
If you are camping with a few people have each of them bring a can of their favorite vegetable(gets everyone involved and makes it a little more fun). If you are by yourself take several use of different types of vegetables.
1 Tbsp mustard
1/2 cup cider vinegar
4 pounds of round steak cut into chunks
2 tsp chili powder
2 tsp paprika
Vegetable oil
Sea Salt and pepper
Preparation:
Heat about three tablespoons of Vegetable oil in a Dutch oven. Add steak chunks and brown. Add all of the remaining ingredients into the Dutch oven. Stir well. Place the lid on top of the Dutch oven and place it among the hot coals in your campfire. Cook for four hours. This is really good and gets everyone involved.
I can't help you except for this
http://www.camprecipes.com/recipes
http://www.scoutorama.com/recipe/index.c…
http://papadutch.home.comcast.net/~papad…
Tips . . ???
lots of pot holders or thermal gloves
cook over heat not flames
use a sturdy grill on open fire pits
have some long handle tools
have pliers for lifting lids
long tongs
a sturdy table
squirt and spray water bottles for flare-ups
remember cooking over coals the ash will fly up
collect your wood early and build the fire deep to last all day
maybe more than one ice-chest
??? remember there are bears out there
remember the spray bottles after breakfast soak the dirt down (not mud) to settle any dust for the day
remember fire safety
most of this stuff is show me
Good Luck I wish you well
My contact David H just happens to be a cookbook on exactly this, Camp Fire Cooking. He is doing a cooking class this weekend, but will be back around Tuesday. I will star this and send him a link to your question.
Happy Camping!
EDIT LOL He happens to be a cookbook author on camp food sorry
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