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.
Sunday, December 20, 2009
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
Can you use a cast iron dutch oven on the stove or in the oven? I am only finding recipes for outdoor cooking.
i got one for my wedding shower last weekend but my fiance and i dont even have a grill!!! I thought you can use cast-iron cookware indoors---does anyone know of a website with indoor cast-iron dutch oven recipes?Can you use a cast iron dutch oven on the stove or in the oven? I am only finding recipes for outdoor cooking.
There is a trick to maintaining cast iron cookware and that trick is known as ';seasoning'; or ';curing.'; Your food will never stick to the bottom of the skillet or pot and the iron will not rust if it is properly seasoned. Plus the cast-iron cookware cleans up easily as well. Seasoning or curing cast iron means filling the pores and voids in the metal with grease of some sort, which subsequently gets cooked in. This provides a smooth, nonstick surface on both the inside and outside of the piece.
Let the pan cool. Wash it with dishwashing soap and water. Never soak or let soapy water sit in the pan for any length of time. Rinse thoroughly, then dry with paper towels.
A lot of people disagree with using dishwashing soap and water to wash cast-iron pans. A chef told me that if a health inspector ever found a pan that had not been washed with soap and water in his kitchen, he would be in trouble. Plus the grease that is left behind will eventually become rancid. You do not want rancid oil in your foods and body.
NEVER put cast-iron cookware in the dishwasher.
Place the cleaned cast iron pan on the heated burner of your stove for a minute or two to make sure that it is bone dry. While the pan is still hot and on the stove burner, lightly oil inside of pan (I mean a light coat) with a neutral cooking oil.
Neutral Oils - Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. I recently experimented and found out that food-grade coconut oil/butter also works great.
Leave pan on the hot burner of stove for a few minutes. Remove from hot burner and wipe excess oil off the pan with a paper towel.
Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Be sure that you place a couple paper towels inside to make sure that any moisture that forms will be absorbed by the paper towel. Never put the utensil in the dishwasher or store it away without drying it thoroughly.Can you use a cast iron dutch oven on the stove or in the oven? I am only finding recipes for outdoor cooking.
A cast iron dutch oven will last centuries, and it cooks evenly, without the hot spots you find in stamped steel dutch ovens.
It works fine on the cooktop, and works fine in the oven.
Use it for soups, stews, and roasts, or use it on a burner as a french fryer. (You'll want a thermometer for that.) You can pop popcorn in it, too.
Before you use cast iron the first time, coat it with oil, and set it in the oven at 350F for a couple of hours, then wipe out the innards with a paper towel, and wash normally.
Normally, when I get done cooking with cast iron, it's pretty hot, so I dump a little hot water in it, and attack it with a stainless steel scrubber. You don't want to use detergent, and you especially don't want to put it in the dishwasher. I know of a restaurant where they dump some sand in their cast iron skillets, and rub it around to get rid of any stuck-on food, instead of washing the skillet wtih detergent.
Plain hot water works very well, though, because cast iron is the original non-stick finish, without any of the health worries that nonstick *coatings* present.
Once I have it scoured, I simply rinse it out, drain it, and allow to dry. (It's OK to swipe at it with a towel.) If it doesn't dry rapidly, it can rust - and in that case, you'll want to have at it with a stainless scourer to get rid of the rust, then coat it with oil and bake it again.
Congratuations on your marriage. May it last as long as this dutch oven!
Try www.lodge.com. About the only thing you shouldn't do with cast iron is boil water or make tomato based sauces. Otherwise, it is pretty indestrucible.
You can use it on top of the stove to make stews or chilli....even for deep frying or you can use it in the oven to cook a roast or stew....etc. There are a ton of ways to use it.
The dutch oven is such a versatile utensil that you can use it anywhere. Stove, oven or outside.
There are several good cookbooks on cast iron cooking available at your local Barnes %26amp; Noble. And yes, you can certainly use your Dutch oven in your oven or on top, either one. Do you have the kind with feet? That's a camp oven. It'd be a bit tricky to use that indoors, but with care, it can be done.
Here's a couple cookbook titles for ya:
1. Lodge manufacturing publishes several such cookbooks, and of course they would; they manufacture cast iron cookware. Check their website for additional information.
2. Cast-Iron Cooking for Dummies by Tracy Barr
3. The Cast-Iron skillet Cookbook by Sharon Kramis and Juile Kramis Hearne
4. The Complete Book of Dutch Oven Cooking by J. Wayne Fears
Try www.lhj.com and type ';dutch oven cooking'; in the search window. You'll find a few good recipes. If the handles are ovenproof, you can use it in the oven, naturally.
Cast iron is virtually indestructible.
Use it on stove, oven, grill, firepit, under the campfire...whatever.
Any recipe for a casserole in the oven can be cooked in a dutch oven--cast iron or not. Not much of a cook, are ya?
Go get the basic Betty Crocker book, and enjoy learning!
I don't know what kind you received but here is the Le Creuset website with recipes for their enameled iron cookware including the large roasters:
http://www.lecreuset.com/usa/recipes.php
Google: le creuset recipes for more ideas.
If you have one that isn't enameled you need to season it.
http://www.kitchenemporium.com/info/cast鈥?/a>
Megan,
I am assuming that you are talking about a Camp Dutch oven with leg gs and a flat lid. If that is indeed what you have you can use them on gas stoves, electric stoves do not put out enough heat to cook above the element. You can also use them in your oven in the house, just rotate the Dutch oven so that the legs fit through the baking rack in the oven. If you have a flat bottomed Dutch oven without legs then it can be used on the stove or in the oven quite easily. I have written 2 cook books on Dutch oven cooking and they are both geared towards outdoor cooking like the rest of the rest of the Dutch oven cook books out there. I put the degrees necessary to cook foods in the Dutch oven as well as other info needed to cook outdoors as well as indoors. You can email me if you'd like more info about the books or any other questions. I teach Dutch oven cooking all over California, Nevada, and Oregon. There are many other people who teach all over the U.S. Good Luck to you. BTW, use your Betty Crocker cook book and use the Dutch oven to cook your food. Just cover the Dutch oven with the lid and set the oven to the desired temperature you need. Good Luck!
There is a trick to maintaining cast iron cookware and that trick is known as ';seasoning'; or ';curing.'; Your food will never stick to the bottom of the skillet or pot and the iron will not rust if it is properly seasoned. Plus the cast-iron cookware cleans up easily as well. Seasoning or curing cast iron means filling the pores and voids in the metal with grease of some sort, which subsequently gets cooked in. This provides a smooth, nonstick surface on both the inside and outside of the piece.
Let the pan cool. Wash it with dishwashing soap and water. Never soak or let soapy water sit in the pan for any length of time. Rinse thoroughly, then dry with paper towels.
A lot of people disagree with using dishwashing soap and water to wash cast-iron pans. A chef told me that if a health inspector ever found a pan that had not been washed with soap and water in his kitchen, he would be in trouble. Plus the grease that is left behind will eventually become rancid. You do not want rancid oil in your foods and body.
NEVER put cast-iron cookware in the dishwasher.
Place the cleaned cast iron pan on the heated burner of your stove for a minute or two to make sure that it is bone dry. While the pan is still hot and on the stove burner, lightly oil inside of pan (I mean a light coat) with a neutral cooking oil.
Neutral Oils - Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. I recently experimented and found out that food-grade coconut oil/butter also works great.
Leave pan on the hot burner of stove for a few minutes. Remove from hot burner and wipe excess oil off the pan with a paper towel.
Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Be sure that you place a couple paper towels inside to make sure that any moisture that forms will be absorbed by the paper towel. Never put the utensil in the dishwasher or store it away without drying it thoroughly.Can you use a cast iron dutch oven on the stove or in the oven? I am only finding recipes for outdoor cooking.
A cast iron dutch oven will last centuries, and it cooks evenly, without the hot spots you find in stamped steel dutch ovens.
It works fine on the cooktop, and works fine in the oven.
Use it for soups, stews, and roasts, or use it on a burner as a french fryer. (You'll want a thermometer for that.) You can pop popcorn in it, too.
Before you use cast iron the first time, coat it with oil, and set it in the oven at 350F for a couple of hours, then wipe out the innards with a paper towel, and wash normally.
Normally, when I get done cooking with cast iron, it's pretty hot, so I dump a little hot water in it, and attack it with a stainless steel scrubber. You don't want to use detergent, and you especially don't want to put it in the dishwasher. I know of a restaurant where they dump some sand in their cast iron skillets, and rub it around to get rid of any stuck-on food, instead of washing the skillet wtih detergent.
Plain hot water works very well, though, because cast iron is the original non-stick finish, without any of the health worries that nonstick *coatings* present.
Once I have it scoured, I simply rinse it out, drain it, and allow to dry. (It's OK to swipe at it with a towel.) If it doesn't dry rapidly, it can rust - and in that case, you'll want to have at it with a stainless scourer to get rid of the rust, then coat it with oil and bake it again.
Congratuations on your marriage. May it last as long as this dutch oven!
Try www.lodge.com. About the only thing you shouldn't do with cast iron is boil water or make tomato based sauces. Otherwise, it is pretty indestrucible.
You can use it on top of the stove to make stews or chilli....even for deep frying or you can use it in the oven to cook a roast or stew....etc. There are a ton of ways to use it.
The dutch oven is such a versatile utensil that you can use it anywhere. Stove, oven or outside.
There are several good cookbooks on cast iron cooking available at your local Barnes %26amp; Noble. And yes, you can certainly use your Dutch oven in your oven or on top, either one. Do you have the kind with feet? That's a camp oven. It'd be a bit tricky to use that indoors, but with care, it can be done.
Here's a couple cookbook titles for ya:
1. Lodge manufacturing publishes several such cookbooks, and of course they would; they manufacture cast iron cookware. Check their website for additional information.
2. Cast-Iron Cooking for Dummies by Tracy Barr
3. The Cast-Iron skillet Cookbook by Sharon Kramis and Juile Kramis Hearne
4. The Complete Book of Dutch Oven Cooking by J. Wayne Fears
Try www.lhj.com and type ';dutch oven cooking'; in the search window. You'll find a few good recipes. If the handles are ovenproof, you can use it in the oven, naturally.
Cast iron is virtually indestructible.
Use it on stove, oven, grill, firepit, under the campfire...whatever.
Any recipe for a casserole in the oven can be cooked in a dutch oven--cast iron or not. Not much of a cook, are ya?
Go get the basic Betty Crocker book, and enjoy learning!
I don't know what kind you received but here is the Le Creuset website with recipes for their enameled iron cookware including the large roasters:
http://www.lecreuset.com/usa/recipes.php
Google: le creuset recipes for more ideas.
If you have one that isn't enameled you need to season it.
http://www.kitchenemporium.com/info/cast鈥?/a>
Megan,
I am assuming that you are talking about a Camp Dutch oven with leg gs and a flat lid. If that is indeed what you have you can use them on gas stoves, electric stoves do not put out enough heat to cook above the element. You can also use them in your oven in the house, just rotate the Dutch oven so that the legs fit through the baking rack in the oven. If you have a flat bottomed Dutch oven without legs then it can be used on the stove or in the oven quite easily. I have written 2 cook books on Dutch oven cooking and they are both geared towards outdoor cooking like the rest of the rest of the Dutch oven cook books out there. I put the degrees necessary to cook foods in the Dutch oven as well as other info needed to cook outdoors as well as indoors. You can email me if you'd like more info about the books or any other questions. I teach Dutch oven cooking all over California, Nevada, and Oregon. There are many other people who teach all over the U.S. Good Luck to you. BTW, use your Betty Crocker cook book and use the Dutch oven to cook your food. Just cover the Dutch oven with the lid and set the oven to the desired temperature you need. Good Luck!
What are some good recipes for apple cobbler in a dutch oven?
We would like to bake an apple cobbler in a dutch oven on an open fire pit. I did this years ago in the boy scouts but do not remember how to prepare it.What are some good recipes for apple cobbler in a dutch oven?
Apple Cobbler Deluxe
Filling
8 cups Granny Smith apples; thinly sliced
1 cup dried currants or raisins
1 cup sugar
1 tsp. cinnamon
1 1/4 cup coarsley chopped pecans; divided
Topping
2 eggs; well beaten
1 cup evaporated milk
1/2 cup butter; melted
2 cups flour
2 cups sugar
1/2 tsp. salt
2 tsp. baking powder
Prepare Filling: Place apples in a buttered 12'; Dutch oven. Sprinkle raisins over the apples. In a separate bowl combine sugar, cinnamon, and 1 cup of the pecans; stir to mix. Spinkle over top of apples.
Prepare Topping: In a large bowl sift together the flour, sugar, baking powder and salt. In a separate bowl mix together eggs, evaporated milk and melted butter. Add liquid ingredients to dry all at once and mix until smooth. Pour batter over apples then sprinkle with remaining pecans.
Cover and bake for 45 to 60 minutes using 8-10 briquettes bottom and 14-16 briquettes top until topping is golden brown.
Serve with vanilla ice cream.What are some good recipes for apple cobbler in a dutch oven?
How to Make an Apple Cobbler in a Dutch Oven
Things You'll Need
Dutch Oven
30+ Charcoal Briquettes
6-8 Cups Sliced Appled (3 pounds)
2 Cups Sugar
1 1/2 teaspoon Cinnamon
3 Cups Baking Mix (I always use Bisquick)
2 Eggs
1 Cup Milk
1/2 Cup Water
6 Tablespoons+ Shortening
Steps
Measure all ingredients ahead of time. I bring the items camping in plastic bags that are pre-measured and marked.
Light charcoal and get everything ready to go. If using fresh apples, peel and slice while the charcoal is starting.
Preheat Dutch Oven over 11 coals below.
Put 6 Tablespoon Shortening in small metal cup or pan near heat to melt.
When Dutch Oven is hot, spread apple slices evenly across bottom of Dutch Oven.
Pour in water.
Sprinkle Sugar and Cinnamon over apple slices.
Replace lid and add 19 coals on top.
In a bowl, add baking mix, eggs, melted shortening, and milk and mix thoroughly.
Remove lid from Dutch Oven, drop dough one spoonful at a time onto the fruit and sugar. Do not spread out. Sprinkle some cinnamon on top. Do this quickly to retain heat.
Replace lid keeping the 19 coals on top.
Check in 5 minutes, if a crust has started to form, it is too hot and coals need to be removed from the top.
Check in 10 minutes, if a light crust is starting to form, the heat is just right. If no crust then add more coals on top.
Check in 20 minutes, the dough should be starting to turn light brown. If it is dark brown then remove coals from the lid. If there is no browning, add more coals to the lid.
It should be done in about 30 minutes. Push a toothpick (or small clean stick) into the dough. If it is dry then the cobbler is done and can be removed from the fire.
After enjoying the cobbler, remove any scraps of food and clean properly.
Overall Tips %26amp; Warnings
You can use any fruit you want for the filling.
If using canned or frozen fruit do not add water.
If you have leftovers, keep the lid on the Dutch oven and in the morning you can heat on the fire for a little cobbler for breakfast.
jan
....i don't know about a DUTCH OVEN...but here's another recipe:
~~~~~~~
Cornbread-Apple Cobbler
Prep Time:15 min
Start to Finish:40 min
Makes:6 servings
~~~~~~
Filling
2tablespoons butter or margarine
5large firm apples, peeled, cored and sliced (Golden Delicious or Gala)
3/4cup packed light brown sugar
1/4cup dark rum OR 1 tablespoon rum extract plus water to measure 1/4 cup
1/2teaspoon ground cinnamon
1/2teaspoon ground nutmeg
1/4teaspoon ground ginger
~~~~~~~~
Cornbread Topping
1pouch Betty Crocker庐 cornbread %26amp; muffin mix
1/3cup milk
2tablespoons butter or margarine, melted
1egg
~~~~~
1.Heat oven to 375掳F. Grease 8-inch square or round glass baking dish with shortening or cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Gently stir in remaining filling ingredients with wooden spoon. Cook about 5 minutes, stirring occasionally, until apples are tender. Pour into baking dish.
2.In medium bowl, stir together cornbread topping ingredients. Spread over apples, covering them completely.
3.Bake 20 to 25 minutes or until topping is golden brown.
High Altitude (3500-6500 ft): No change.
~~~~~~~
Sorry if this didn't help!
Check the Bisquick box? They usually have a recipe for that type thing? Good Luck!
Apple Cobbler Deluxe
Filling
8 cups Granny Smith apples; thinly sliced
1 cup dried currants or raisins
1 cup sugar
1 tsp. cinnamon
1 1/4 cup coarsley chopped pecans; divided
Topping
2 eggs; well beaten
1 cup evaporated milk
1/2 cup butter; melted
2 cups flour
2 cups sugar
1/2 tsp. salt
2 tsp. baking powder
Prepare Filling: Place apples in a buttered 12'; Dutch oven. Sprinkle raisins over the apples. In a separate bowl combine sugar, cinnamon, and 1 cup of the pecans; stir to mix. Spinkle over top of apples.
Prepare Topping: In a large bowl sift together the flour, sugar, baking powder and salt. In a separate bowl mix together eggs, evaporated milk and melted butter. Add liquid ingredients to dry all at once and mix until smooth. Pour batter over apples then sprinkle with remaining pecans.
Cover and bake for 45 to 60 minutes using 8-10 briquettes bottom and 14-16 briquettes top until topping is golden brown.
Serve with vanilla ice cream.What are some good recipes for apple cobbler in a dutch oven?
How to Make an Apple Cobbler in a Dutch Oven
Things You'll Need
Dutch Oven
30+ Charcoal Briquettes
6-8 Cups Sliced Appled (3 pounds)
2 Cups Sugar
1 1/2 teaspoon Cinnamon
3 Cups Baking Mix (I always use Bisquick)
2 Eggs
1 Cup Milk
1/2 Cup Water
6 Tablespoons+ Shortening
Steps
Measure all ingredients ahead of time. I bring the items camping in plastic bags that are pre-measured and marked.
Light charcoal and get everything ready to go. If using fresh apples, peel and slice while the charcoal is starting.
Preheat Dutch Oven over 11 coals below.
Put 6 Tablespoon Shortening in small metal cup or pan near heat to melt.
When Dutch Oven is hot, spread apple slices evenly across bottom of Dutch Oven.
Pour in water.
Sprinkle Sugar and Cinnamon over apple slices.
Replace lid and add 19 coals on top.
In a bowl, add baking mix, eggs, melted shortening, and milk and mix thoroughly.
Remove lid from Dutch Oven, drop dough one spoonful at a time onto the fruit and sugar. Do not spread out. Sprinkle some cinnamon on top. Do this quickly to retain heat.
Replace lid keeping the 19 coals on top.
Check in 5 minutes, if a crust has started to form, it is too hot and coals need to be removed from the top.
Check in 10 minutes, if a light crust is starting to form, the heat is just right. If no crust then add more coals on top.
Check in 20 minutes, the dough should be starting to turn light brown. If it is dark brown then remove coals from the lid. If there is no browning, add more coals to the lid.
It should be done in about 30 minutes. Push a toothpick (or small clean stick) into the dough. If it is dry then the cobbler is done and can be removed from the fire.
After enjoying the cobbler, remove any scraps of food and clean properly.
Overall Tips %26amp; Warnings
You can use any fruit you want for the filling.
If using canned or frozen fruit do not add water.
If you have leftovers, keep the lid on the Dutch oven and in the morning you can heat on the fire for a little cobbler for breakfast.
jan
....i don't know about a DUTCH OVEN...but here's another recipe:
~~~~~~~
Cornbread-Apple Cobbler
Prep Time:15 min
Start to Finish:40 min
Makes:6 servings
~~~~~~
Filling
2tablespoons butter or margarine
5large firm apples, peeled, cored and sliced (Golden Delicious or Gala)
3/4cup packed light brown sugar
1/4cup dark rum OR 1 tablespoon rum extract plus water to measure 1/4 cup
1/2teaspoon ground cinnamon
1/2teaspoon ground nutmeg
1/4teaspoon ground ginger
~~~~~~~~
Cornbread Topping
1pouch Betty Crocker庐 cornbread %26amp; muffin mix
1/3cup milk
2tablespoons butter or margarine, melted
1egg
~~~~~
1.Heat oven to 375掳F. Grease 8-inch square or round glass baking dish with shortening or cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Gently stir in remaining filling ingredients with wooden spoon. Cook about 5 minutes, stirring occasionally, until apples are tender. Pour into baking dish.
2.In medium bowl, stir together cornbread topping ingredients. Spread over apples, covering them completely.
3.Bake 20 to 25 minutes or until topping is golden brown.
High Altitude (3500-6500 ft): No change.
~~~~~~~
Sorry if this didn't help!
Check the Bisquick box? They usually have a recipe for that type thing? Good Luck!
I just bought an enameled cast iron dutch oven. Does anyone have any good recipes or website with recipes?
Recipes don't have to be gourmet. Basics will do.I just bought an enameled cast iron dutch oven. Does anyone have any good recipes or website with recipes?
All-Star Chili
2 slices bacon
1 medium onion, chopped
1 medium green or red bell pepper, chopped
1 package (1 ounce) Williams Cajun Chili Seasoning
2 cans (141/2 ounces each) chicken broth
2 cans (16 ounces each) baked beans, undrained
1 can (14 ounces) stewed tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons molasses
1 1/2 cups cooked rice
1/2 cup sliced almonds, lightly toasted
2 tablespoons diced green onions
Directions:
Cook bacon in Dutch oven over medium-high heat until bacon is crisp.
Remove bacon to paper towels; crumble and reserve. Discard all but 1 tablespoon bacon drippings. Add onion and green pepper to drippings in pan.
Cook, stirring frequently, until vegetables are tender, about five minutes. Add chili seasoning, chicken broth, beans, tomatoes, Worcestershire sauce and molasses, blending well. Reduce heat; simmer 20 minutes, stirring occasionally.
Toss together rice, almonds and green onions. Pack about 1/4 of this mixture into a 1/2-cup measuring cup which has been sprayed with nonstick spray vegetable coating.
Ladle chili into four serving bowls, dividing equally. Unmold rice mixture in the center of each bowl of chili. Sprinkle with reserved crumbled bacon and serve hot.
Serving Size: Makes 4 servings
Find more at the link below:I just bought an enameled cast iron dutch oven. Does anyone have any good recipes or website with recipes?
oh you can make anything in a dutch oven! I absolutely love them. Just yesterday I made green chicken chili in mine.
It's a really easy recipe that you can change up as you like. I just brown some chicken in the bottom of the dutch oven with a little olive oil. Then add a chopped onion and some slice garlic. When those are nice and caramelized, add 2 small cans of fire-roasted green chilies, 2 cans of beans, 3 cans of green enchilada sauce and enough water or chicken broth to take up the rest of the space in the dutch oven. Season with salt, pepper, some garlic powder, a palmful of ground cumin and about half a palmful of chili powder. Just bring to a boil and reduce to a simmer until it thickens up a bit.
Last week I made French onion soup. Just brown a mess of onions (about 1/2 to 3/4 of the volume of the duct oven, I go with 3/4 because I looooove onions!) Add some garlic and a little garlic powder, salt, pepper, a little celery seed or celery salt and some wor. sauce. Add enough beef broth to make up the rest of the volume then bring to a boil and simmer down til it's thicken. Serve with toast with Gruyere or Swiss on top.
EASY OVEN BEEF STEW
2 lbs stew beef cut in small chunks
4 potatoes diced
3 carrots peeled and sliced
2 stalks celery diced
1 small onion diced
1 can of cream of celery
1 can of cream of mushroom
1/2 soup can of water
pepper [no salt, soup will make it salty enough]
1 tbsp parsley
1 tbsp gravy master or browning bouquet
Place all ingredients in pot, stir to coat everything with soup, bake COVERED with tight fitting lid or foil for 1 1/2 to 2 hrs @ 350 degrees, stirring occasionally.
http://home.comcast.net/~papadutch/dutch鈥?/a>
There are tons of recipes towards the bottom of this page.
First off, you might need to season the inside of the pan before using it. I'm not sure with the enameled ones, but my plain cast iron skillets and dutch oven had to be seasoned when I first got them (over 30 years ago!).
I like to do a beef pot roast in my dutch oven (or a pork roast with sauerkraut and carrots). For the beef roast, brown the roast over medium high heat on all sides. Season with salt, pepper, paprika, parsley and a bay leaf. Add garlic (crushed/chopped/or powder) if desired. Add sliced carrots, onions and green pepper around the roast. Add enough water to be about 1'; high in the pan. Cover. Put dutch oven in oven at 325 F to 350 F and cook until done. You can add quartered potatoes with the roast if desired or make mashed potatoes. Use the natural gravy on everything when serving.
I have written 2 cook books on Dutch oven cooking and am working on a third. email me for info. Here are also several links to Dutch oven groups with recipes for you to try.black oil
All-Star Chili
2 slices bacon
1 medium onion, chopped
1 medium green or red bell pepper, chopped
1 package (1 ounce) Williams Cajun Chili Seasoning
2 cans (141/2 ounces each) chicken broth
2 cans (16 ounces each) baked beans, undrained
1 can (14 ounces) stewed tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons molasses
1 1/2 cups cooked rice
1/2 cup sliced almonds, lightly toasted
2 tablespoons diced green onions
Directions:
Cook bacon in Dutch oven over medium-high heat until bacon is crisp.
Remove bacon to paper towels; crumble and reserve. Discard all but 1 tablespoon bacon drippings. Add onion and green pepper to drippings in pan.
Cook, stirring frequently, until vegetables are tender, about five minutes. Add chili seasoning, chicken broth, beans, tomatoes, Worcestershire sauce and molasses, blending well. Reduce heat; simmer 20 minutes, stirring occasionally.
Toss together rice, almonds and green onions. Pack about 1/4 of this mixture into a 1/2-cup measuring cup which has been sprayed with nonstick spray vegetable coating.
Ladle chili into four serving bowls, dividing equally. Unmold rice mixture in the center of each bowl of chili. Sprinkle with reserved crumbled bacon and serve hot.
Serving Size: Makes 4 servings
Find more at the link below:I just bought an enameled cast iron dutch oven. Does anyone have any good recipes or website with recipes?
oh you can make anything in a dutch oven! I absolutely love them. Just yesterday I made green chicken chili in mine.
It's a really easy recipe that you can change up as you like. I just brown some chicken in the bottom of the dutch oven with a little olive oil. Then add a chopped onion and some slice garlic. When those are nice and caramelized, add 2 small cans of fire-roasted green chilies, 2 cans of beans, 3 cans of green enchilada sauce and enough water or chicken broth to take up the rest of the space in the dutch oven. Season with salt, pepper, some garlic powder, a palmful of ground cumin and about half a palmful of chili powder. Just bring to a boil and reduce to a simmer until it thickens up a bit.
Last week I made French onion soup. Just brown a mess of onions (about 1/2 to 3/4 of the volume of the duct oven, I go with 3/4 because I looooove onions!) Add some garlic and a little garlic powder, salt, pepper, a little celery seed or celery salt and some wor. sauce. Add enough beef broth to make up the rest of the volume then bring to a boil and simmer down til it's thicken. Serve with toast with Gruyere or Swiss on top.
EASY OVEN BEEF STEW
2 lbs stew beef cut in small chunks
4 potatoes diced
3 carrots peeled and sliced
2 stalks celery diced
1 small onion diced
1 can of cream of celery
1 can of cream of mushroom
1/2 soup can of water
pepper [no salt, soup will make it salty enough]
1 tbsp parsley
1 tbsp gravy master or browning bouquet
Place all ingredients in pot, stir to coat everything with soup, bake COVERED with tight fitting lid or foil for 1 1/2 to 2 hrs @ 350 degrees, stirring occasionally.
http://home.comcast.net/~papadutch/dutch鈥?/a>
There are tons of recipes towards the bottom of this page.
First off, you might need to season the inside of the pan before using it. I'm not sure with the enameled ones, but my plain cast iron skillets and dutch oven had to be seasoned when I first got them (over 30 years ago!).
I like to do a beef pot roast in my dutch oven (or a pork roast with sauerkraut and carrots). For the beef roast, brown the roast over medium high heat on all sides. Season with salt, pepper, paprika, parsley and a bay leaf. Add garlic (crushed/chopped/or powder) if desired. Add sliced carrots, onions and green pepper around the roast. Add enough water to be about 1'; high in the pan. Cover. Put dutch oven in oven at 325 F to 350 F and cook until done. You can add quartered potatoes with the roast if desired or make mashed potatoes. Use the natural gravy on everything when serving.
I have written 2 cook books on Dutch oven cooking and am working on a third. email me for info. Here are also several links to Dutch oven groups with recipes for you to try.
I was given a Dutch Oven. Can someone give me some recipes?
The oven was a homewarming gift. I want to use it but I don't camp. Can someone suggest something for me?I was given a Dutch Oven. Can someone give me some recipes?
Here's a family recipe involving a dutch oven:
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings. Cook: 15 Mins.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1. Fill the dutch oven half full of water. Add 1/2 teaspoon of salt. Cover %26amp; heat over high heat until the water is boiling rapidly. Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13 min., stirring frequently, until tender. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce.
_2.Heat the Margarine %26amp; whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted. Stir in the cheese, salt %26amp; pepper until the mixture is smooth.
_3.Drain the fettuccine in a strainer or colander, %26amp; place in a large serving bowl or back in the dutch oven. Poor the sauce over the hot fettuccine, %26amp; stir until fettuccine is well coated. Sprinkle with parsley.
*Hope This Helps*I was given a Dutch Oven. Can someone give me some recipes?
Dutch Oven Baked Stuffed Apples
[Reset] Keys : Desserts Dutch Holland Netherlands European
Ingredients :
12 x tart red apples
2 cup brown sugar
1/2 cup seedless raisins
2 tbl grated orange peel
1/2 cup soft margarine
2 cup very hot water
12 tbl orange juice concentrate
Method :
Wash, core, and stem apples, but don't peel. Stand them in the bottom of a foil lined Dutch oven. Stuff with 1 cup of brown sugar, raisins, And orange peel equally. Fill with margarine and sprinkle remaining sugar over tops. Pour hot water in oven. Spoon 1 tbs juice concentrate over the top of each apple. Cover oven and place coals on top to low heat and bake 2-3 hours.
Dutch Oven Barbecued Ribs
Servings [Reset] Keys : Bbq Dutch Holland Netherlands European
Ingredients :
1/2 cup Vinegar
2 tbl Cajun spice mix
1 tbl Each: salt, black pepper, ground cinnamon
1 1/2 tsp Cayenne pepper
1/4 tsp Ground cloves
8 lb Baby back pork ribs
About 1 1/2 cups water
Barbecue sauce of choice
Method :
Preparation Time: 20 minutes Marinating time: 8 hours
Cooking Time: About 3
1/2 hours
Yield: 6 servings
1. Mix vinegar with all spices in large bowl. Add ribs; cover and marinate 8 hours in refrigerator.
2. Remove ribs and pour off marinade. Place rack to 14-inch Dutch oven about 1 inch above bottom. Add 1/2 inch water (about 1 1/2 cups). Place ribs on rack. Cover; steam 2 1/2 hours with 10 coals under Dutch oven and 12 on top of cover. If water evaporates, add more.
3. After 2 1/2 hours, coat ribs with barbecue sauce; continue to simmer 1 hour more with 4 coals on bottom and none on top. Remove ribs, coat with additional sauce and serve
You have the mother of all great cookware. Just remember not to take it from freezer to heat or it can crack. But you can make all sorts of casseroles in it, soups, roasts, chickens, fried chicken, baked chickens, ribs, anything. If this is a le crueset or its cousin, this will last you a LONG time. Use wooden utensils with it so you don't chip the enamel, and clean with hot soapy water. Not a good idea to put it in the dishwasher.
http://papadutch.home.comcast.net/~papad鈥?/a>
Here is a good accessory if you don't want to build a fire in the backyard. http://www.dutchovenmagic.com/volcanocoo鈥?/a>
http://papadutch.home.comcast.net/~papad鈥?/a>
Have fun, I love to cook.
Here's a family recipe involving a dutch oven:
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings. Cook: 15 Mins.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1. Fill the dutch oven half full of water. Add 1/2 teaspoon of salt. Cover %26amp; heat over high heat until the water is boiling rapidly. Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13 min., stirring frequently, until tender. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce.
_2.Heat the Margarine %26amp; whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted. Stir in the cheese, salt %26amp; pepper until the mixture is smooth.
_3.Drain the fettuccine in a strainer or colander, %26amp; place in a large serving bowl or back in the dutch oven. Poor the sauce over the hot fettuccine, %26amp; stir until fettuccine is well coated. Sprinkle with parsley.
*Hope This Helps*I was given a Dutch Oven. Can someone give me some recipes?
Dutch Oven Baked Stuffed Apples
[Reset] Keys : Desserts Dutch Holland Netherlands European
Ingredients :
12 x tart red apples
2 cup brown sugar
1/2 cup seedless raisins
2 tbl grated orange peel
1/2 cup soft margarine
2 cup very hot water
12 tbl orange juice concentrate
Method :
Wash, core, and stem apples, but don't peel. Stand them in the bottom of a foil lined Dutch oven. Stuff with 1 cup of brown sugar, raisins, And orange peel equally. Fill with margarine and sprinkle remaining sugar over tops. Pour hot water in oven. Spoon 1 tbs juice concentrate over the top of each apple. Cover oven and place coals on top to low heat and bake 2-3 hours.
Dutch Oven Barbecued Ribs
Servings [Reset] Keys : Bbq Dutch Holland Netherlands European
Ingredients :
1/2 cup Vinegar
2 tbl Cajun spice mix
1 tbl Each: salt, black pepper, ground cinnamon
1 1/2 tsp Cayenne pepper
1/4 tsp Ground cloves
8 lb Baby back pork ribs
About 1 1/2 cups water
Barbecue sauce of choice
Method :
Preparation Time: 20 minutes Marinating time: 8 hours
Cooking Time: About 3
1/2 hours
Yield: 6 servings
1. Mix vinegar with all spices in large bowl. Add ribs; cover and marinate 8 hours in refrigerator.
2. Remove ribs and pour off marinade. Place rack to 14-inch Dutch oven about 1 inch above bottom. Add 1/2 inch water (about 1 1/2 cups). Place ribs on rack. Cover; steam 2 1/2 hours with 10 coals under Dutch oven and 12 on top of cover. If water evaporates, add more.
3. After 2 1/2 hours, coat ribs with barbecue sauce; continue to simmer 1 hour more with 4 coals on bottom and none on top. Remove ribs, coat with additional sauce and serve
You have the mother of all great cookware. Just remember not to take it from freezer to heat or it can crack. But you can make all sorts of casseroles in it, soups, roasts, chickens, fried chicken, baked chickens, ribs, anything. If this is a le crueset or its cousin, this will last you a LONG time. Use wooden utensils with it so you don't chip the enamel, and clean with hot soapy water. Not a good idea to put it in the dishwasher.
http://papadutch.home.comcast.net/~papad鈥?/a>
Here is a good accessory if you don't want to build a fire in the backyard. http://www.dutchovenmagic.com/volcanocoo鈥?/a>
http://papadutch.home.comcast.net/~papad鈥?/a>
Have fun, I love to cook.
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