This Giveaway is now Closed
I just got wind of a new dutch oven cookbook you will want to have. Just looking at the table of contents, I think it will be the crowning jewel of you collection! It is the 2010 World Championship Cook Off cookbook. It is chock full of award winning recipes. With recipes like chocolate mousse layer cake, turkey and wild rice bread, maple bacon turkey and apple raspberry pie...well, you can't go wrong. You can take a look at the table of contents and place your order here! The cookbook is a bargain at $15.00+$3.95 shipping.
All that being said, I am giving away a copy on dutchovenmadness! One lucky reader will get a copy courtesy of moi! All you have to do is leave a comment on this post telling me what you consider your best dutch oven dish. If it has won an award let me know, leave the recipe if you would like (but it may end up on my blog!). It doesn't have to be fancy, just your favorite dutch oven dish. The winner will be chosen at random. You have until 10 pm mountain time on Friday, Feb. 19th to enter and the winner will be announced on Saturday's post.
On to the recipe! This is one that I would consider one of my best recipes. It comes from a Taste of Home magazine. I was worried because most of the dishes I have done have had some kind of a sauce or gravy that made them easier. I was afraid of burning this because it was just the chicken. I should have just relaxed. This was as easy as anything I have done so far.
Chicken Parmesan Bundles
10" dutch oven
4 oz. cream cheese, softened
1 10 oz. pkg. frozen chopped spinach, thawed and well drained
1 1/4 cups shredded mozzarella cheese
6 Tbs. shredded Parmesan cheese, divided
6 small boneless skinless chicken breasts, pounded to 1/4" thickness
1 egg
1/2 cup Ritz crackers, crushed
1 1/2 cups spaghetti sauce, heated
In a bowl, mix the cream cheese, spinach, 1 cup mozzarella cheese and 3 Tbs. Parmesan cheese until well blended. Spread evenly on chicken breasts. Starting at the short end of each breast, roll up chicken tightly, completely enclosing the filling. Secure with toothpicks. Set aside.
Beat the egg in a shallow bowl. Mix the remaining 3 Tbs. Parmesan cheese and the cracker crumbs in a pie plate. Dip the chicken in egg, then roll in the cracker mixture. Place, seam side down in your DO. Bake 30 minutes at 375 or until juices run clear (165 degrees). I used 9 coals on the bottom and 15 on top. Top with spaghetti sauce and remaining 1/4 cup of mozzarella cheese. Serves 6.
The Finished Product
The Review
These were AMAZING!!! The chicken was tender and the filling was delicious. They were worth the time it took to make these. They look beautiful with the green filling and red sauce. My kids couldn't get enough and even though I doubled the recipe there were no leftovers. This recipe is a keeper. Grade A
Yum, Chicken Parmesan is one of my wife's favorite. I made it for her for Valentine's Day. We're going to have to try your version very soon.
ReplyDeleteChuck
Toni
ReplyDeleteI enjoy your blog My dinner rolls have won at a cook off I also use the same recipe for cinnamon knots, I roll the dough out spread butter on and then sprinkler the cinnamon sugar on ( my wife says I dump it on) then cut it in strips with a pizza cutter about 1" X 4" and tie in knots, I prepare the bottom by heating butter or margarine with cinnamon sugar a little corn suryp. pour in the bottom of D O add a few rasins (christmas time I use candied fruit)
Dinner Rolls
1 cup water or milk
2 heaping Tbs sugar
1 Tbs yeast
1 t salt
2 Tbs margarine
1 egg
flour to a soft dought
In large bowl add warm liquid, sugar and yeast. Let stand till yeast dissolves.
Add 2 cups flour(16"Dutch)salt, egg(beaten) and butter. Mix with spoon 4-5 min. and let rest for 5 min. Add rest of flour slowly, should be a little sticky.
Knead dough for 6-8 min. Coat bowl with oil and dough , cover and place in warm area until more than doubles in volume(45-60min.)
Punch down and form rolls and place in Dutch oven which has been warmed , cover and let rise(40-50 min.depending on warmth.)
For 16" Dutch double recipe and place 13 coals on bottom, 11 in circle 2 in center and 26 on top, mainly on outer edge. Bake for 25 min. or until brown.
this looks really good...you know I believe that chicken maybe one of the best things to cook in a DO.
ReplyDeleteThe dish that I am known for is "The Redneck Finger Cake". It has never failed to place at any cookoff that I have entered it in. Also several other people have used it in cookopffs all over the states and many have placed with it after I posted the recipe. Chocolate cake with Butterfinger candy bars, chocolate chips, cream cheese, carmel ice cream topping ,Sweetened conensed milk.....need I say anything more?
Redneck Finger Cake
Cake:
1 box (18.25 oz) plain devils food cake mix
1&1/3 cups water
½ cup vegetable oil
3 large eggs
½ cup chocolate morsels
Topping:
1 4oz instant chocolate pudding
1 8oz jar Caramel topping
1 14oz can sweetened condensed milk
6 2.1oz Butterfinger Candy bars (crushed)
1 12oz crème cheese..Softenened
1 reg tub cool whip
Place the cake mix, water, oil, morsels, and eggs in a large mixing bowl and blend till smooth. The batter should be thick and well blended. Pour the batter into Dutch oven (10Deep) and smooth out the top. Bake until the sides just start to pull away from the sides and a toothpick comes out clean. Let cool about 10 minutes then poke holes into the top of the cake with a drinking straw.
Prepare the topping
Combine the Carmel and Condensed milk. Stir till well blended. Pour this over the cake making sure it seeps into the holes. Sprinkle 3 crushed candy bars over cake. Place Cool Whip, cream cheese, 2 candy bars, and instant pudding mix in a large mixing bowl and blend till smooth. Spread topping mix over top of cake and sprinkle remaining crushed candy bar on top for garnish. Chill before cutting at least 20 minutes.
Doug
That looks wonderful Toni.
ReplyDeleteOne of my all time favorite things out of a Dutch oven is Roasted Whole Chicken:
ROASTED WHOLE CHICKEN AND VEGETABLES
1 3 to 4 pound chicken for roasting
Chicken Rub (see recipe below)
2 large carrots, cut into chunks
2 large potatoes, cut into chunks
1/2 butternut squash, cut into chunks
1 medium onion, cut into chunks
1/4 cup olive oil
Preheat your Dutch oven to 350 Dutch oven place a round roasting rack or trivit inside.
Remove gizzards and cut off any excess fat from chicken. Place chicken breast onto roasting rack in your Dutch oven, tucking the legs under the chicken.
In a small bowl, make Chicken Rub; then vigorously rub all over the outside skin of the chicken. Place prepared vegetables around chicken. Be sure to use large chunks of vegetables, since you will be slow roasting.
Blend the remaining Chicken Rub with 1/4 cup of olive oil to make a basting liquid; set aside.
Cook the chicken and vegetables, covered, for approximately 1 hour. Every 30 minutes, check the chicken and liberally baste all vegetables and chicken skin with the Chicken Rub/Olive Oil paste.
After 1 hour (you may need to refresh your coals here), raise the lid (I use metal shish kabob skewers between the lid and bottom) and cook for an additional 15 minutes to half hour or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove and serve.
Chicken Rub:
1 teaspoon curry powder
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried coriander
1 teaspoon dried thyme
1 clove garlic, finely crushed or chopped
In a small bowl, combine the curry powder, sage, rosemary, coriander, thyme, and garlic.
AND THEN....you gotta have some desert:
CHOCOLATE PECAN TOFFEE COOKIE
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 small package of Chocolate pudding mix
1 - 12oz bag chocolate chips
1 - 8oz bag Toffee pieces
1/4 cup whole Pecans
DIRECTIONS
Preheat Dutch oven lid
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift together flour, baking soda, salt and chocolate pudding mix. Stir in flour, chocolate chips and half of the Toffee chips.
Evenly press the dough into a 10 inch Dutch oven, sprinkle Toffee chips over the top and then place the Pecans around the top.
Bake for about 30 minutes in the preheated Dutch oven (12-14 coals on top – 8 coals on bottom), or until edges are nicely browned and a tooth pick comes out of the center clean.
Keep on Cookin'
Pat
I did a Chicken Cordon Bleu with Smoked Gouda Cheese... served with Mushroom Duxelle Gouda Cheese Cream Sauce. Long name, really easy, VERY good!
ReplyDeletehttp://stormmtn.phpnet.us/cook_offs/Ranes/06_SLCounty_cookoff/SL%20DO%20Cook-Off%20Recipes.pdf
Toni, thank you for the info on the IDOS 2010 Cookbook. I will definitely be getting one.
ReplyDeleteRegarding your other request, we are new to DO cooking and I am happy to say that so far everything we have tried has been "very good" to "great" - not bragging, just lucky I guess and finding good recipes. So, it is hard to pick a favorite - they are all good. One of the things we have cooked several times while camping has had great praise from our friends. It is "Peachy DO French Toast". I don't know if it won anything or not, but it sure is good.
1 dozen eggs
2 cups milk
1/2 tsp vanilla extract
1 Tbsp cinnamon
1 loaf French or Italian bread, sliced
1/2 lb butter or margarine
1 lb brown sugar
3 16 oz cans sliced peaches, drained well
Pre heat a 12" DO to 350 for 15 minutes
Beat the eggs, milk, vanilla extract and cinnamon in a large mixing bowl.
Melt butter in the pre-heated DO. Add brown sugar and mix well with the butter until caramelized (I found it helps to add some more coals to the bottom when trying to caramelize). Place the drained peach slices over the caramelized sugar. Dredge the sliced bread in the egg mixture and place on top of the peach slices, cover with lid.
Bake 45 to 60 minutes (air temp and wind do make a difference) at 350 (17 coals on top and 8 on bottom)
This is so good and sweet you probably wont need syrup. After serving, sprinkle with confectionary sugar.
Thanks again for your web site.
Steve
Here is one of my fav's. This took first place at Old Deseret 24th of July cook off in 1993. Dutch Oven Steamed Trout in Parchment.
ReplyDelete12-inch Dutch Oven
1/4 cup chopped fresh parsley
2 tsp. minced garlic
2 tsp. grated orange peel
1/4 tsp.salt
1/8 tsp. fresh ground pepper
parchment papper
4 rainbow trout fillets
1/4 cup olive oil
Preheat 12-inch dotch oven. Combine parsley
garlic, orange peel, salt, and pepper; set aside. Cut 4 15"x12" pieces of parchment; fold each in half and trim to form senicircle. Unfold parchment: place fillets, skin side down, on paechmentnear fold.Top each with 1 tablespoon of parsly mix and 1 tablespoon oil.Fold top of parchment over trout pleat fold edge to seal. Place in dutch oven over8 charcoals, and place 16 on top; bake 10 minutes or until parchment is lightly browned and puffed. Makes 4 servings
This was publiched in "Friend of Old Deseret Duth Oven Cookbook Tenth Anniversary" This is the Place State Park. It seems to work every time. Good Luck, The Outlaw Gourmet.
My favorite is Dutch Oven Potatoes. Here's how I like to make them.
ReplyDeleteIngredients:
One 12" dutch-oven
15-20 medium sized potatoes, sliced
One pound of bacon, sliced
One medium onion, sliced
One can of chilies (optional)
Salt or Season salt
Pepper
Mrs. Dash type seasoning (optional)
2-3 cups of grated Cheddar cheese
Directions:
Slice bacon into chunks and brown in bottom of dutch-oven. Pull out 2/3 of bacon. Put in a layer of potatoes, half of onions, half of remaining bacon and half of the can of chilies, then sprinkle semi-generously with seasonings. Repeat with another layer and put in the remaining bacon, onion, chilies and more seasoning.
Cover and cook at approximately 350 degrees for 30-45 minutes or until potatoes are tender. Sprinkle cheese on top of potatoes and gently stir in. Let it sit for a couple of minutes to melt the cheese.
If you change the number of potatoes and/or the size of the dutch-oven you will vary making from two to four layers. Spread ingredients between layers appropriately to match size and amount. This recipe can be quickly adapted to a smaller or larger oven. Adjust ingredients as desired for flavoring.
So far this is one of my favorite dishes, however it's really nt the same that often :p
ReplyDelete* Exported from MasterCook *
Potato Fridge velcro
Recipe By :Shawn Jeffries
Serving Size : 6 Preparation Time :0:00
Categories : #12DO CDO
Cheese Main
Potato Sides
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each bacon slices -- diced
1 each onion -- diced
1 bunch garlic -- minced
8 large potato -- sliced 1/4-inch thick
8 ounces cooked pork
1 can corn
1/2 pound cheddar cheese -- grated
salt and pepper -- to taste
1 tablespoon parsley -- chopped
Brown bacon and render fat. Remove bacon and drain fat.
Add onions and garlic, cook till soft.
Add potato, salt and pepper, cook 15 minutes. Cover with lid, heated lid will allow for faster cooking
Add cooked pork, check for seasoning, cook 15 minutes. Cover with lid.
Add corn, check seasoning, cook an additional 15 minutes, covered.
Remove oven from heat, add cheese and cover with lid for 5 minutes or till cheese has melted.
Garnish with parsley and serve.
Description:
"12" Camp Dutch Oven"
Source:
"Personal"
Copyright:
"2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 420 Calories; 21g Fat (43.7% calories from fat); 25g Protein; 34g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 337mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
NOTES : Stove top use: Place oven over small burner on medium heat. This is with a Camp DO ones with legs. My stove did well on 6.5 setting.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
From Corine
ReplyDeleteHere is a favorite of mine it is quite a hit anywhere.Cornish Game Hens there is a picture on cover of World Championship dutch oven cook book.
Wash and stuff 4 game hens and stuff with favorite stuffing. placd stuffed hens on a rack in a 12" Duthc oven . Baste with basting sauce,or Glaze
basting sauce
1/4 C water
1/2 C vinigar
1/4 C butter
1tes Worcestershire sauce
and dash of salt glaze.
Glaze
1/4 C melted butter
1/4 C condensed consumm'e
1/4 C light corn syrup
add small amount of water with your hens place Dutch oven on hot coals and cook bottom only for 15 to 20 min. Add coals to topand continue cooking for aprox 40-45 min or until game hens are fully cooked and golden brown. if leg joint should move freely, hen should be done. for compleate meal add carrots, potatoes,onions, califlower, broccoli and mushrooms around hens. this is a beautyful looking dish and will please everyone ! Happy DO Cookin!
A second fav is on my rogue dutch oven cookers blog, Tomato up-side down Cornbead. I do it a lot at demos and it is mush loved
ReplyDeleteWow, it's really hard to pick a favorite, because I'm constantly trying new recipes and finding new ones that I love! If I had to, though, I guess I'd have to go with these Apple Dumplings, because it's probably the one recipe I've made the most of the years. My family loves them.
ReplyDeleteApple Dumplings
2 medium Granny Smith apples, peeled, cored, and cut into 8 slices each
2 (8-ounce) packages crescent rolls
1 cup (2 sticks) butter
2 cups sugar
1 teaspoon vanilla
1 teaspoon cinnamon
10 ounces Mountain Dew
Separate crescent rolls into 16 triangles, and place an apple slice on the large end of each. Roll from large end to small, gently stretching and pinching dough together to encase apple. Place rolled apples in a 12-inch Dutch oven. In a separate pot, melt butter, add sugar, vanilla and cinnamon, and stir well. Pour butter mixture over apples, and pour Mountain Dew on top. Sprinkle with additional cinnamon, if desired. Cover and bake with 9 coals on bottom and 16 coals on top for 45 minutes or until golden brown. Serve warm with ice cream. Yield: 16 dumplings.
Kitchen Directions: Bake in a 13- x 9-inch baking dish at 350ºF for 45 minutes or until golden brown.
I have enjoyed finding your site and watching you grow from your first posts to a more polished presentation. I posted a copy of your link to my DO friends. I'm looking forward to reading about your cooking during the rest of the year. Have you solved your problems with the wind yet? I learned a simple windbreak at a DOG. 10" or 12" aluminum flashing can be had either from a lumber yard, or a big box home store. A small roll is enough for several rings to place around your DO. Cut enough to go around your DO with a couple of inches of airspace around the oven and several inches of overlap on the flashing. A medium sized heavy duty spring clip (like you put on a manuscript to hold papers together) one on the top and one on the bottom of the overlap area will hold the ring shape. What follows is a recipe I made at the last DOG I went to.
ReplyDeleteEASY THAI RED CURRY CHICKEN RECIPE
Originally by Darlene Schmidt at About.com – modified by Mike & Elaine Warner
This Chicken Curry can be made anywhere from mild to red-hot, depending on how much spice you prefer. In Thailand this curry would be simmered in a wok over a stovetop, but I've adapted it to a Dutch Oven.
Prep Time: 20 minutes
Cook Time: 1 hour, give or take
Ingredients:
• 4 chicken breasts, cut into parts bite sized pieces
• 4-6 kaffir lime leaves (Asian food store) OR substitute 2 Tbsp. lime juice
• 2 cinnamon stick OR substitute 1 tsp. cinnamon
• fresh basil leaves for garnish
•
• The RED CURRY SAUCE:
• 1 19 oz. can of coconut milk
• 1 15 oz. can of chicken broth
• 4 shallots OR 1 cup purple onion, sliced
• 2 thumb-size piece galangal OR fresh ginger root
• 6 cloves garlic
• 6 Tbsp. fish sauce
• 2 Tbsp. chili powder (I used 1 tsp. Thai Sriracha chili sauce – good stuff)
• 2 Tbsp. ground cumin
• 2 Tbsp. ground coriander
• 4 heaping tsp. brown sugar
• optional: 4 tsp. shrimp paste - available by the jar at Asian stores
• optional: 2 fresh red chili, minced, OR 1 to 2 tsp. cayenne pepper, OR 1 to 2 tsp. dried chili flakes
•
• the VEGETABLES:
• 2 large red or green bell pepper, chopped into small strips or bite sized pieces
• 4-6 tomatoes OR 10-12 Roma tomatoes cut into bite-size pieces
• optional: 1 to 2 eggplants, chopped into bite-size pieces (leave skin on)
Preparation:
Note: If this is to be cooked at a DOG, you may want to prep your Sauce at home using a food processor – much easier.
1. Place all curry sauce ingredients, except Coconut Milk, into a food processor or blender and process well. Add a bit of the milk (1 Cup) and process again.
2. Preheat the Dutch Oven to 350 degrees. In my 12" I'd go 17 top / 8 bottom.
3. Place chicken pieces into the Dutch Oven.
4. Pour the curry sauce and the rest of the Coconut Milk over the chicken. Stir well, so that each of the chicken pieces is covered with sauce.
5. Add the kaffir lime leaves and cinnamon, mixing these into the sauce.
6. Cover and bake 35 minutes at 350 degrees.
7. Remove the lid and add the red (or green) peppers and stir them into the sauce. Recover.
8. Allow it to cook for 20 minutes, until chicken and the peppers are well cooked. Take the temperature of a piece of chicken and taste one piece of pepper.
9. In the last 5 minutes, add in the tomatoes.
10. The object is to have the chicken cooked, but not falling apart, the peppers cooked and not too crunchy, and not have the tomatoes turn to mush.
11. Do a taste test. If the sauce isn't salty enough, add more fish sauce (1 Tbsp. at a time). If it's too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough: add a few fresh-cut chilies or dried chili flakes/cayenne pepper.
12. Sprinkle fresh basil leaves on top. Serve with Jasmine or Basmati rice.
Toni,
ReplyDeleteMy favorite Dish of late has been a sausage stuffed manocotti from my cook book. I will be making it in one of the classes I will be teaching at the WCC in 3 weeks. Here's the recipe!
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 & 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 & 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.
Hey Toni,
ReplyDeleteI really enjoy reading your blog. Thanks for doing this.
Here is my recipe for my Blueberry Dump Cake. It placed 3rd once in a non-DO dessert competition, but never placed in a DO comp. It seems to always be a crowd favorite though. :)
2 bags frozen blueberries
3/4 C white sugar
1/2 to 1 C brown sugar
1 box white cake mix
1 can A&W Cream Soda
In a 12" dutch oven pour both bags of blueberries. Sprinkle the white sugar over the top of the blueberries. Pour the cake mix in the center into a pile like a mountain. Hollow out the center to make a volcano. Gently pour the cream soda into the center of the volcano. Some will leak out the sides and the bottom. That's okay. Once all the soda is in, spread (do not mix) the cake mix around. Sprinkle with as little or as much brown sugar as you like.
Bake at 350 for about 30 minutes. 9 coals on the bottom 15 on top. Adjust your coals for ambient temperature. It will be done when it is bubbling, and the top is kind of crusty. Remove coals, and let it settle a few minutes. Best served with a scoop of vanilla ice cream. Enjoy. :)
Toni
ReplyDeleteI love your blog thank you for sharing your adventure.
When you do breads don't be afraid to put some extra heat on top. And don't peek too often, it lets the heat out.
Here's my recipe. It sounds a little strange but it tastes great.
Cranberry Chicken
Oven size: 10" or 12"
Time: 1 Hour
1 can Cranberry Sauce
1 cup French Salad Dressing
1/2 Package Onion Soup Mix
2 lbs Chicken breasts(cut up)
Put everything into the oven and cook with 24 coals (12 top,12 bottom) for about an hour. Serve over rice or noodles.
It has a good sweet and sour taste. enjoy
Toni,
ReplyDeleteThank you for this blog. I got a DO for Christmas (I had been wanting one) and I am so excited I have been compiling recipes and all the info I can find online.
My favorite recipes are those that have the most direction - because I dont know what I am doing! So, I will read everyday (read every entry so far and just found you yesterday) and learn from you.
I am scared to start and am using the excuse that it is too cold out. I guess your blowing that excuse out of the water!
Thanks for everything!!!
Tricia
I'm still a Dutch Oven newbie -- which is why I am SO excited that I came across your site! I'll learn along with you.
ReplyDeleteMy kids' favorite DO recipe is camp donuts -- just floating some refrigerated biscuits in hot oil until they're fried, then slathering them with chocolate frosting, cinnamon and sugar, or powdered sugar. I can't wait to light the campfire and try some of your recipes! You're doing great!
Kate
Carolyn Counts carolyn6688@email.com My favorite recipe is:
ReplyDeleteTaco Soup
2 lbs. lean ground beef or venison, etc.
1 large chopped onion
1 large chopped green pepper
2 teasp. garlic
2 tblsp. chil powder
2 teasp. dried oregano
1 teasp. salt
1/4 teasp. cayenne pepper
30 oz. drained kidney beans
30 oz. mexican stewed tomatoes with chopped chillies
15 oz. drained corn
32 oz. chicken broth
Brown beef, onions, green pepper & garlic. Add everthing to dutch oven. Cover and simmer 1 hour, stir. Might add salt if desired. Garnish with tortilla chips and shredded cheddar cheese. Use at least 12" dutch oven or larger.
Jim Counts dorset1@bellsouth.net
ReplyDeleteMy yummiest recipe
Camp Stew
2 lb. stew meat, cubed
1 diced medium onion
4 stalks diced celery
2 cups water
1 teasp. worchestershire sauce
1 teasp. minced garlic
1 tblsp. salt
1 teasp. sugar
1/2 teasp. paprika
1/2 teasp. lemon pepper
6 quartered carrots
1 cup chopped large mushrooms
4 large quartered potatoes
In 12" dutch oven, brown meat and onion in oil. Add next 10 ingredients. Cover and simmer 1 hour, stirring occasionally. Add potatoes and cook for another 30 minutes. Combine 1/4 cup cold water and 2 tblsp. flour. Stir until smooth. Slowly pour into hot stew. Cook and stir until bubbly and thick. Serves 6 - 8 people.