Looking for a beef stew recipe that DOESN'T use a dutch oven or a crock pot...?

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

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

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 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.

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

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

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.

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

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.

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

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.

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.

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 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

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>

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.

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...

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

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?)

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