Post by: danderson on February 25, 2013, 06:27:40 PM
Post by: ICEMAN on February 25, 2013, 06:47:14 PM
I keep putting off becoming proficient with my brand new, never used dutch oven. :bash:
Post by: WDFW Hates ME!!! on February 25, 2013, 07:18:04 PM
I also like the pineapple upside down cake. And the apple crisp, and the chili with a cornbread crust. Man where do i stop... I love it all.
Post by: trophyhunt on February 25, 2013, 07:26:58 PM
Well you have the dumplings covered already. My favorite is chicken and dumplings.:yeah:
Post by: JLS on February 25, 2013, 07:47:06 PM
Post by: Bigtine96 on February 25, 2013, 08:26:04 PM
Post by: Wanttohuntmore on February 25, 2013, 09:11:27 PM
Post by: packmule on February 25, 2013, 11:27:32 PM
Post by: RadSav on February 25, 2013, 11:46:21 PM
Post by: bearpaw on February 25, 2013, 11:50:04 PM
Post by: grundy53 on February 26, 2013, 05:02:56 AM
Post by: RadSav on February 26, 2013, 05:53:17 AM
Post by: danderson on February 26, 2013, 06:35:14 AM
Post by: JLS on February 26, 2013, 07:31:00 AM
Post by: Camo Queen on February 26, 2013, 08:46:48 AM
Post by: magnanimous_j on February 26, 2013, 09:01:04 AM
Chicken with 40 cloves of Garlic.
Ingredients
3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream
Directions
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html?oc=linkback (http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html?oc=linkback)
Post by: Camo Queen on February 26, 2013, 09:30:46 AM
You only need the Dutch Oven for this, but it might be a little complicated for a camp, depending on your set up. But other than a pot roast or good ol beef stew, this is my favorite Dutch Oven recipe.
Chicken with 40 cloves of Garlic.
Ingredients
3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream
Directions
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html?oc=linkback (http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html?oc=linkback)
That sounds delicious! ! !
Post by: danderson on February 27, 2013, 06:25:48 PM
Post by: ICEMAN on February 27, 2013, 06:29:59 PM
Post by: danderson on February 27, 2013, 07:18:29 PM
Post by: Boss .300 winmag on February 28, 2013, 08:54:37 AM
Post by: Kc_Kracker on February 28, 2013, 07:33:29 PM
Post by: danderson on February 28, 2013, 08:26:33 PM
Post by: Kc_Kracker on February 28, 2013, 08:39:26 PM
Post by: Simcoe hunter on February 28, 2013, 08:52:52 PM
2 lbs ground meat
1 med to lrg onion
4 lrg potatoes
2 cups chopped carrot
1 cup chopped celery
1 lrg can of Campbell's cream of whatever soup
Salt
Pepper
Brown the meat. While meat is cooking chop onion to size and add to meat. When meat is cooked to your doneness pour off the grease. While meat cooks chop up the rest of the veggies. After pouring off the grease add the rest of the veggies, soup and season to taste. Do not add water as there is enough in the vegetables and the soup. Cook until the potatoes and carrots are tender. To burn some time do some biscuits or bread in another oven to go with the stew. This stew actually is tastier then it sounds. My troop polished it off and started begging for more. People rom neighboring camps came over to ask what smelled so good.
Post by: danderson on February 28, 2013, 09:20:28 PM
Post by: JLS on February 28, 2013, 09:29:28 PM
Thanks Simco hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes on the lid and 6 under the oven and in an hour the best coffee cake you ever had.
Try dumping a can of Sprite or 7up in this before cooking.
Post by: Boss .300 winmag on March 01, 2013, 08:21:45 AM
Thanks Simco hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes on the lid and 6 under the oven and in an hour the best coffee cake you ever had.
Try dumping a can of Sprite or 7up in this before cooking.
Cherry 7up, or Sierra Mist cranberry is good with this and adds color to your dish.
Post by: JLS on March 01, 2013, 08:26:41 AM
Thanks Simco hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes on the lid and 6 under the oven and in an hour the best coffee cake you ever had.
Try dumping a can of Sprite or 7up in this before cooking.
Cherry 7up, or Sierra Mist cranberry is good with this and adds color to your dish.
I've never worried too much about floral tones and colorings in my Dutch Oven :chuckle
I will try this though, what fruit does it go best with?
Post by: JLS on March 01, 2013, 08:27:41 AM
Thanks Simco hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes on the lid and 6 under the oven and in an hour the best coffee cake you ever had.
You can also use canned cherries and a devil's food cake mix for a poor man's black forest cake.
Post by: Boss .300 winmag on March 01, 2013, 08:28:41 AM
Thanks Simco hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes on the lid and 6 under the oven and in an hour the best coffee cake you ever had.
Try dumping a can of Sprite or 7up in this before cooking.
Cherry 7up, or Sierra Mist cranberry is good with this and adds color to your dish.
I've never worried too much about floral tones and colorings in my Dutch Oven :chuckle
I will try this though, what fruit does it go best with?
Peaches, blueberries, really any fruit you want to use. Pears sounded odd to me though as I only eat them fresh.
Post by: Boss .300 winmag on March 01, 2013, 08:36:20 AM
Post by: stickflngr on March 01, 2013, 12:17:34 PM
http://www.campchef.com/log-cabin-dutch-oven-cookbook.html (http://www.campchef.com/log-cabin-dutch-oven-cookbook.html)
Check her out. These are some awsome recipes
Post by: DoubleJ on March 01, 2013, 12:21:39 PM
Post by: Simcoe hunter on March 02, 2013, 08:11:07 PM
Thanks Simco hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes on the lid and 6 under the oven and in an hour the best coffee cake you ever had.
Try dumping a can of Sprite or 7up in this before cooking.
Cherry 7up, or Sierra Mist cranberry is good with this and adds color to your dish.
I've never worried too much about floral tones and colorings in my Dutch Oven :chuckle
I will try this though, what fruit does it go best with?
Peaches, blueberries, really any fruit you want to use. Pears sounded odd to me though as I only eat them fresh.
My wife makes a pear pie that is to die for. So I must try the pear dump cake you mentioned. I have done the cherry pie filling with chocolate cake mix. Dutch ovens are PFM.
Post by: Boss .300 winmag on March 02, 2013, 08:33:46 PM
Post by: calledinsick on March 05, 2013, 08:26:16 AM
Post by: Simcoe hunter on March 05, 2013, 07:53:31 PM
Post by: swinters on March 05, 2013, 11:13:03 PM
Kentucky Burgoo
4 to 5 lb. stewing hen
1 lb. stewing beef cut in 2” pieces
1 lb. veal shoulder cut in 2” pieces
3 qt. Water
1 lb. small white potatoes, halved
1 lb. small white onions, halved
2 cups carrots, chopped
3 cups celery, chopped
2 medium green peppers, chopped
1 (10 oz.) package frozen Lima beans
2 cups okra, whole or diced
2 cups whole kernel corn (16 or 17 oz. can), drained
2 cups tomatoes (16 or 17 oz. Can), drained
1 cup tomato puree (10.5 oz. Can)
2 tbsp. Salt (or more to taste)
1 tsp. Pepper
1 ½ tsp. Dry mustard
1 tsp. Chili powder
¼ tsp. Tabasco
1/8 tsp. Cayenne pepper
½ cup chopped parsley
Combine meats and water in large dutch oven or heavy kettle (about 8 quart). Cover and cook over low heat until tender (2 or 3 hr.). Remove meats. Skim off excess fat. Remove skin from chicken; separate from bones and cut up coarsely. Replace meats in stock. Add vegetables and salt. Simmer until flavors are well blended, 1 ½ to 3 hr. Add remaining seasonings. Just before serving, add chopped parsley, if desired. Serve with bread or cornbread. Like most meals of this type the flavor improves after cooling and reheating. Freezes very well. 15 to 20 servings.