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Posted: 6/30/2011 12:07:32 PM EDT
[Last Edit: limaxray]
As a Scoutmaster and camper, I think there's nothing like cooking with heavy metal. Toss your recipes in here!
Mountain Man Breakfast 12 Eggs 1/4 cup milk 1 medium bag of Tater Tots 2 onions 1 bunch green onions 2 cloves garlic chopped 1 package sliced mushrooms 1 package bacon 1 pound ground sausage 1 pound polska kielbasa 1 pound ham 1 pound grated cheese Ketchup Salsa Salt Pepper Use a 12" standard dutch oven. Cooking: Bottom: 12-15 coals Top: 15-18 coals Cut meat into small pieces and brown with chopped onions (green and yellow), mushrooms and garlic. Pull to one side of the dutch oven. Don't drain the grease. Fill the empty side with tater tots and pull the meat vegetable mixture on top. Fill the other side with tater tots and stir the mixture around. Beat eggs and milk. You can do this in a plastic bag to save dishes. Pour egg milk mixture on top of everything. Sprinkle 1/2 the cheese on top and cover. Let bake for 20-30 minutes and top with remaining cheese allowing it to melt. Serve with ketchup and salsa. |
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Posted: 6/30/2011 12:10:28 PM EDT
[Last Edit: echo_5]
[#1]
<crickets> |
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Posted: 7/13/2011 10:53:12 PM EDT
[#2]
Yeah, no kidding.
I'll give another one: Lasagna (12-inch Dutch oven) 1lb ground venison/beef 1-32oz jar of homemade spaghetti sauce 3/4 cup water 1-6oz can sliced mushrooms (drained, save water) 1-6oz can sliced olives (drained, save water) 1 box uncooked lasagna noodles 1-12oz container ricotta cheese 1-12oz container cottage cheese 1-12oz package grated mozzarella cheese 1/2 cup Parmesan cheese Dried parsley Brown meat. Mix with spaghetti sauce, water, and the water drained from the olices and the water drained from the olives and mushrooms. Layer ingredients in the following order: - About 1 cup meat/spaghetti sauce mix - uncooked lasagna - Ricotta cheese - Cottage cheese - Mozzarella cheese - Parmesan cheese - Mushrooms - Olives (save a few for later - Sprinkle lightly with parsley Repeat layering. Bake slowly for 1 hour with 9 briquettes on bottom and 12 briquettes on top. Uncover and top with remaining Mozzeralla and Parmesan cheese. Sprinkle top with parsley and a few sliced olives. |
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Posted: 7/14/2011 9:56:46 AM EDT
[#3]
Originally Posted By limaxray:
As a Scoutmaster and camper, I think there's nothing like cooking with heavy metal. Toss your recipes in here! Mountain Man Breakfast 12 Eggs 1/4 cup milk 1 medium bag of Tater Tots 2 onions 1 bunch green onions 2 cloves garlic chopped 1 package sliced mushrooms 1 package bacon 1 pound ground sausage 1 pound polska kielbasa 1 pound ham 1 pound grated cheese Ketchup Salsa Salt Pepper Use a 12" standard dutch oven. Cooking: Bottom: 12-15 coals Top: 15-18 coals Cut meat into small pieces and brown with chopped onions (green and yellow), mushrooms and garlic. Pull to one side of the dutch oven. Don't drain the grease. Fill the empty side with tater tots and pull the meat vegetable mixture on top. Fill the other side with tater tots and stir the mixture around. Beat eggs and milk. You can do this in a plastic bag to save dishes. Pour egg milk mixture on top of everything. Sprinkle 1/2 the cheese on top and cover. Let bake for 20-30 minutes and top with remaining cheese allowing it to melt. Serve with ketchup and salsa. That sounds awesome. |
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Posted: 7/14/2011 9:59:43 AM EDT
[#4]
Originally Posted By YellowLab:
Originally Posted By limaxray:
As a Scoutmaster and camper, I think there's nothing like cooking with heavy metal. Toss your recipes in here! Mountain Man Breakfast That sounds awesome. It was. 
I also did a version with Spam instead of ham and no kielbasa. Gave a VERY good flavor to the dish. First Spam experience for a couple of the campers (it wasn't scouts, it was a group of friends), and went over very well. |
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LA, USA
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Posted: 7/14/2011 8:44:39 PM EDT
[#5]
This should keep y'all busy until some new recipes are posted. that breakfast things sounds really good, i need to try that on the old dutch oven i just came into.
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Posted: 7/14/2011 9:00:39 PM EDT
[#6]
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Posted: 7/14/2011 10:49:01 PM EDT
[#7]
That's a fantastic thread. Glad to see it connected to this one. |
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Posted: 7/14/2011 11:03:45 PM EDT
[#8]
I like this thread
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Posted: 7/14/2011 11:42:50 PM EDT
[Last Edit: limaxray]
[#9]
Parmesan Chicken
(12-in Dutch Oven) 3 lbs broiler-fryer chicken, cut up (I just used three or four skinned boneless chicken breast) 1.25 cups grated Parmesan cheese 1 tsp salt 1/4 tsp pepper 1/3 cup butter or margarine, melted (tastes better with REAL butter  )
Remove skin from chicken. Mix cheese, salt and pepper. Dip chicken into butter, then coat with cheese mixture. Place chicken in 12-in Dutch oven. Cover with coals and cook 45-50 minutes or until golden brown. 4 servings. Last time I did this the diners were picking the leftover carmelized cheese out of the dutch oven, it was so tasty. All I had to do was wipe it down, it was picked CLEAN! Incredibly easy to do, very little setup and very little cleanup. |
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Posted: 7/14/2011 11:59:23 PM EDT
[#10]
Here is one I have done that usually goes over well.
1 tube ground sausage 6 eggs veggies of your choice and amount 1 tsp pepper (if sausage has none) 1/2 pound cheese grated 8 or so biscuits (the Pillsbury tubes work great) Cook sausage over medium heat (6-8 coals). Leave greese, stir in your veggies until they are a lil browned, scramble your eggs and pepper a pinch of salt if you like. Dump that evenly over the sausage veggie mix. spread a layer of cheese. Place biscuits evenly on top of cheese. Let cook 15 mins with 8-10 coals on top and check. If biscuits are dark around the edges it done if not give it a bit more. Let me know what you think. |
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Posted: 7/15/2011 1:17:53 AM EDT
[#11]
Originally Posted By Tested:
Here is one I have done that usually goes over well. 1 tube ground sausage 6 eggs veggies of your choice and amount 1 tsp pepper (if sausage has none) 1/2 pound cheese grated 8 or so biscuits (the Pillsbury tubes work great) Cook sausage over medium heat (6-8 coals). Leave greese, stir in your veggies until they are a lil browned, scramble your eggs and pepper a pinch of salt if you like. Dump that evenly over the sausage veggie mix. spread a layer of cheese. Place biscuits evenly on top of cheese. Let cook 15 mins with 8-10 coals on top and check. If biscuits are dark around the edges it done if not give it a bit more. Let me know what you think. So...pardon the stupid newb question here.. Do you scramble your eggs over the coals as well? Then dump them in? Or do you cheat and use a gas fire or something?  I haven't done much of this....
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Posted: 7/15/2011 1:48:10 AM EDT
[#12]
Originally Posted By Kitties-with-Sigs:
Originally Posted By Tested:
Here is one I have done that usually goes over well. 1 tube ground sausage 6 eggs veggies of your choice and amount 1 tsp pepper (if sausage has none) 1/2 pound cheese grated 8 or so biscuits (the Pillsbury tubes work great) Cook sausage over medium heat (6-8 coals). Leave greese, stir in your veggies until they are a lil browned, scramble your eggs and pepper a pinch of salt if you like. Dump that evenly over the sausage veggie mix. spread a layer of cheese. Place biscuits evenly on top of cheese. Let cook 15 mins with 8-10 coals on top and check. If biscuits are dark around the edges it done if not give it a bit more. Let me know what you think. So...pardon the stupid newb question here.. Do you scramble your eggs over the coals as well? Then dump them in? Or do you cheat and use a gas fire or something? I haven't done much of this....Great question. By scramble I just mean mix them up then pour them over, in a bowl or bag. I sometimes put a lil cream or milk in with them when I'm stirring them (mix eggs might have been a better description). |
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Posted: 7/17/2011 4:39:41 PM EDT
[#13]
Originally Posted By Tested:
Here is one I have done that usually goes over well. 1 tube ground sausage 6 eggs veggies of your choice and amount 1 tsp pepper (if sausage has none) 1/2 pound cheese grated 8 or so biscuits (the Pillsbury tubes work great) Cook sausage over medium heat (6-8 coals). Leave greese, stir in your veggies until they are a lil browned, scramble your eggs and pepper a pinch of salt if you like. Dump that evenly over the sausage veggie mix. spread a layer of cheese. Place biscuits evenly on top of cheese. Let cook 15 mins with 8-10 coals on top and check. If biscuits are dark around the edges it done if not give it a bit more. Let me know what you think. I'll try that.
I put tube biscuits on top of my pot roast dinner when camping. They come out crisp and browned on top and soft on the bottom like a dumpling. |
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Posted: 7/17/2011 5:00:35 PM EDT
[#14]
Originally Posted By YellowLab:
Originally Posted By limaxray:
. That sounds awesome. Yes it does
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Posted: 7/17/2011 5:17:55 PM EDT
[#15]
Beer Roasted Chicken
(12-in Dutch Oven) 1 roasting chicken (3-5 lbs) 1 medium onion, peeled Fresh herbs (parsley, sage, rosemary and thyme, etc) 2 cans of good beer Place peeled onion inside the chicken's caity, put fresh herbs in and around the chicken. Place chicken in dutch oven. Pour 1 can of beer over the chicken, put the lid on, and place 8 briquettes underneath and 15 briquettes on top. Cook for one hour. Check at 30 minutes to make sure it's cooking. You may need to put fresh charcaol on after you open. (The second beer is for drinking while you're waiting for the chicken to be done. )
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Posted: 7/17/2011 5:28:18 PM EDT
[#16]
Hey, am I the only one posting recipes here?
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Posted: 7/17/2011 7:27:51 PM EDT
[#17]
Originally Posted By limaxray:
Beer Roasted Chicken (12-in Dutch Oven) 1 roasting chicken (3-5 lbs) 1 medium onion, peeled Fresh herbs (parsley, sage, rosemary and thyme, etc) 2 cans of good beer Place peeled onion inside the chicken's caity, put fresh herbs in and around the chicken. Place chicken in dutch oven. Pour 1 can of beer over the chicken, put the lid on, and place 8 briquettes underneath and 15 briquettes on top. Cook for one hour. Check at 30 minutes to make sure it's cooking. You may need to put fresh charcaol on after you open. (The second beer is for drinking while you're waiting for the chicken to be done. )I like. |
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Posted: 7/18/2011 12:47:12 PM EDT
[Last Edit: Powderfinger]
[#18]
Originally Posted By limaxray:
Hey, am I the only one posting recipes here? My mainstay is so basic a caveman could do it. I didn't consider it post worthy, but... Pot roast and veggies. Feeds a family of 4-6. 3-4 lb boneless chuck roast (weight is not as important as physical size, it needs to set flat in the bottom of my 12 qt. oven) 2-3 cloves garlic-sliced 1/8" thick 1 medium onion-sliced or quartered in 4 pieces 2-3 lb. spuds-peeled and halved 1lb. carrots-peeled and halved salt and pepper 1/4 c. veg. oil 1/2 c. flour tube of Pillsbury biscuits. Poke slits around roast and stuff with garlic slices. Salt and pepper to taste. Dredge in flour. Brown both sides in medium-hot oven. I've found that not heating the oil prevents sticking. Just pour the oil in the heated oven and add meat right away to brown. Layer onion on top of roast. You can add a 1/4 c. water and a teaspoon of white vinegar, but it isn't necessary. This helps tenderize a tougher cut of beef. Cover and roast with oven setting in coals and 10-12 briquets worth of coals on lid. Sometimes I use commercial briquettes, sometimes wood coals. After an hour or so, add spuds. Add carrots in another 1/2 hour- laying them on top/around roast. Keep a reasonable amount of coals/briquettes going on top and bottom. Might need another 10-12 added on top total. After spuds have cooked an hour or so, layer biscuits on top of whole mess. Cook 12-15 more minutes, transfering a handful or so of hot coals from underneath the oven to the top to brown the biscuits. Use proper tools/gloves for this. Don't want to dump over dinner at this point and get cussed out. 
This is a basic guideline. It's not carved in stone, so feel free to play around with the recipe. Don't care for garlic? Leave it out. Have a couple stalks of celery or a rutabaga? Toss 'em in. Have some thyme or other seasonings for the meat? Give them a try. Please don't foul it with anything tomato though. 
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Posted: 7/20/2011 12:59:07 PM EDT
[#19]
This stuff is pretty amazing and I get rave reviews when I make it for events. I have even had a of my SO's friends call us over because they want it again lol. "So uh you guys should come over fore dinner, I will make anything you want. Um would you mind making Jordan river Mud for dessert?"
Jordan River Mud (The Jordan River is a river in Utah, feel free to change the recipe name to match your own locale  )
Ingredients 1 cake mix, mixed according to box directions Mud: 1/2 cup dry baking cocoa 2 cups brown sugar 4 cups hot water 2 teaspoons vanilla 1 teaspoon cinnamon (optional) Topping: 1 package chocolate chips Nuts (chopped, I like walnuts or almonds) Whipped topping Directions Line Dutch oven with foil if desired and preheat. Pour the prepared batter into preheated oven. Mix "Mud" ingredients in a separate bowl and pour over the cake batter. Cover the oven (8-10 coals on the lid, 8 coals on the bottom) and bake about 40 minutes. Remove lid about 5 minutes before baking time is up and sprinkle on the chocolate chips to melt for a few minutes. Serve with a scoop of whipped topping. |
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CA, USA
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Posted: 7/22/2011 9:41:43 PM EDT
[#20]
Camp-Cook.com
Dutch Oven Cooking http://www.camp-cook.com/forum/viewforum.php?f=9&sid=9e159771188a3e06e247f882a5d320ea FREEE DUTCH OVEN COOKBOOK The 2nd edition of the T&TTT Cookbook is ready for downloading. It contains 159 all-new recipes for camp cooking in 93 pages of a 1.3MB PDF file http://www.mikenchell.com/forums/viewtopic.php?t=44133 PAPI |
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CA, USA
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Posted: 7/23/2011 10:13:33 PM EDT
[#21]
Okay..one of my " Dessert Favorites "
FLAN ¾ cups sugar 3 eggs w/yolks 2 tsp Vanilla One 14 ounce can of Sweetened condense milk 1 ¾ cups milk 2 ounces cream cheese Start by Preheating Oven to 350 degrees. 
Place sugar in a small Skillet @ medium-high and stir until it liquifies. Then swirl around evenly on pan , until it hardens & cools off ! 
Place eggs, vanilla , milks, Sweeten condense, cream cheese, in a blender , for at least 5 min. I wanted to try out my new ( recondtioned & reseasoned ) #6 Griswold , alongside a , 8 1/2 x 8 1/2 square baking dish, to see how well it would turnout ?? You could use a " Round 9 inch Souffle Dish " ( Broke mine ..ooops ). 
Pour mixture into into pan you plan to use , and then place inside larger Baking pan . 
Pour hot water halfway up sides of pan ( Water Bath ) and bake for approx 1 ½ hour. 
Remove from oven and let cool to room temperature. I personally like to let it set in the fridge overnight & serve it cold !! 
My #6 Griswold, reconditioned & reseasoned " Flea Market Find !! " 
Flip bottom side up, onto a larger platter, before serving. 
PAPI |
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Posted: 7/31/2011 4:13:37 AM EDT
[#22]
Any idea of the cooking temp when using coals? I only use my dutch oven in my gas oven.
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Posted: 7/31/2011 8:09:29 AM EDT
[Last Edit: limaxray]
[#23]
Originally Posted By Brundoggie:
Any idea of the cooking temp when using coals? I only use my dutch oven in my gas oven. From one of my cookbooks.... A general rule for charcoal is to take the number of inches in diameter of the Dutch oven and place two more coals than that number on top and two fewer coals on the bottom. For example, for the 12-inch ovens that the troop uses, place 14 briquettes on top and 10 on the bottom for a typical meal. That puts the temperature close to a moderate level of 350.
Don’t automatically fill the entire chimney with charcoal when lighting the coals. If you need 24 coals for your fire and the recipe will cook in less than an hour, you only need about 24 coals. If your recipe will take a long time to cook, you might need to add coals after 45 to 60 minutes. In that case you might want to light more coals at the beginning and leave them in the chimney as replacements to be added later. If you add coals, add them in the same proportion top and bottom. If you know that you will need to start a second chimney of briquettes, a good trick is to leave some hot coals in the chimney to start the next batch. Charcoal placement: ROASTING - The heat should come from the top and bottom equally. Use a 1-to-1 ratio of coals above and below the oven. BAKING - Done with more heat from the top than the bottom. Use a 2-to-1 or 3-to-1 ratio with more on the lid. FRYING, BOILING, ETC. - All heat should come from the bottom. Use coals on the bottom only. STEWING, SIMMERING - Almost all heat should be on the bottom. Use a 1-to-4 ratio with more underneath. Arrange the bottom briquettes in a circular pattern so that they are at least ½ inch inside the oven’s edge. Arrange the briquettes on the lid in a checkerboard pattern, or around the edge of the lid and several across the top. Top or bottom, do not bunch the briquettes; that can cause “hot spots” that can burn the food. To prevent small hot-spot problems, rotate the oven ¼ turn every 10 to 15 minutes. If there are coals on the lid, also rotate the lid in the opposite direction. Baking requires more precise temperature control than most other types of cooking. The chart below tells you how many coals to use for a 12-inch oven and where to place them in order to obtain certain temperatures. Note that this is only for baking; other types of cooking may require different ratios of top to bottom coals. Temperature (F): 325 / 350 / 375 / 400 / 425 / 450 Top coals: 16/ 17 / 18 / 19 / 21 / 22 Bottom coals: 7 / 8 / 9 / 10 / 10 / 1 Baking recipes in regular cookbooks sometimes refer to Slow, Moderate, Hot, or Very Hot ovens. That usually means: Slow: 250 to 350 Moderate: 350 to 400 Hot: 400 to 450 Very Hot: 450 to 500 Simmering. Simmering is cooking a dish with a liquid that is kept just below the boiling point. A few bubbles will slowly form and burst before reaching the surface. Simmering takes place between 185 and 210. Bubbles breaking on the surface indicate the ingredients are being boiled, not simmered; the fire is too hot. |
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Posted: 8/7/2011 12:29:28 AM EDT
[Last Edit: raven]
[#24]
I made this tonight for about the 5th time, weird recipe but it works and it's good:
Hungarian Beef StewWhy this recipe works: The Americanized versions of Hungarian goulash served in the United States bear little resemblance to the authentic dish. Sour cream has no place in the pot, nor do mushrooms, green peppers, or most herbs. We wanted the real deal—a simple dish of tender braised beef packed with paprika flavor. To achieve the desired level of spicy intensity, some recipes call for as much as half a cup of paprika per three pounds of meat, but with that much fine spice, the dish took on a gritty, dusty texture. After consulting chefs at a few Hungarian restaurants, we were introduced to paprika cream, a condiment that’s as common in Hungarian cooking as the dried spice—but hard to find in the U.S. Instead, we created our own quick version by pureeing dried paprika with roasted red peppers and a little tomato paste and vinegar. This mixture imparted vibrant paprika flavor without any offensive grittiness. As for the meat, after settling on chuck-eye roast, we bought a whole roast and cut it ourselves into uniform, large pieces to ensure even cooking. Since searing the meat first—normally standard stew protocol—competed with the paprika’s brightness, we referred back to a trend we noticed in the goulash recipes gathered during research: skipping the sear. We tried this, softening the onions in the pot first, adding paprika paste, carrots, and then meat before placing the covered pot in the oven. Sure enough, the onions and meat provided enough liquid to stew the meat, and the bits of beef that cooked above the liquid line browned in the hot air. A bit of broth added near the end of cooking thinned out the stewing liquid to just the right consistency. Serves 6 Do not substitute hot, half-sharp, or smoked Spanish paprika for the sweet paprika in the stew (see our recommended brands at right), as they will compromise the flavor of the dish. Since paprika is vital to this recipe, it is best to use a fresh container. We prefer chuck-eye roast, but any boneless roast from the chuck will work. Cook the stew in a Dutch oven with a tight-fitting lid. (Alternatively, to ensure a tight seal, place a sheet of foil over the pot before adding the lid.) The stew can be cooled, covered tightly, and refrigerated for up to 2 days; wait to add the optional sour cream until after reheating. Before reheating, skim the hardened fat from the surface and add enough water to the stew to thin it slightly. Serve the stew over boiled potatoes or egg noodles. Ingredients
Instructions
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Posted: 8/14/2011 6:12:41 PM EDT
[#25]
Anyone ever done prime rib in the black pot? I have a few IDOS cookbooks with some recipes and am going to give it a whirl this week. I will post pics and a AAR next Sunday.
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Posted: 8/15/2011 12:18:34 AM EDT
[#26]
Originally Posted By Zedhead:
Anyone ever done prime rib in the black pot? I have a few IDOS cookbooks with some recipes and am going to give it a whirl this week. I will post pics and a AAR next Sunday. I haven't. I admire your courage though.
I have roasted plenty of prime rib roasts in a conventional oven. I rub it down with an herb-garlic blend and place it uncovered and supported on a rack in a roasting pan so it doesn't braise (Is that the correct term?) in it's own juices like a pot roast. I start it in a hot (450*) oven for 15 min. then lower it to 325*. I remove it when a meat thermometer reads 140* at the center of the roast. It should be do-able in a dutch oven if you can support it on a rack. Looking forward to the AAR. |
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Posted: 8/23/2011 7:16:33 PM EDT
[#27]
What's this thread doing on page 2?
A Scout classic––dump cake. 10- or 12-in oven 1 box pre-mixed yellow cake mix 1 30-oz can of fruit pie filling 1 stick of butter Line the oven with foil. Pour the can of pie filling in the bottom. Sprinkle the cake mix over the top, layering evenly. Cut the stick of butter into small (1/2 to 1/4 teaspoon) chunks, spreading evenly across the cake mix. (Optional) sprinkle sugar across the top for a sugary crust. Place about 8-9 coals underneath and 10-11 coals on the lid. Bake for 10 minutes, check to make sure pie filling is boiling. Cover again, bake for 5-10 more minutes until crust is golden brown. |
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USA
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Posted: 9/19/2011 7:18:07 AM EDT
[#28]
Anyone got recipies for makeing a pot rost in a cast iron dutch oven, but in an oven instead of a campfire?
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Posted: 9/19/2011 9:14:44 AM EDT
[Last Edit: Powderfinger]
[#29]
You could try mine on pg.1. If you simply want pot roast, leave out the veggies.
I would heat the dutch oven to 375 before browning the roast on each side, then lower the range to 325. If you have a cast iron dutch oven without the legs and raised edge lid for camp fire use, you could do the browning portion on the stove top. |
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MN, USA
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Posted: 9/20/2011 12:44:27 PM EDT
[#30]
you can brown with the iron as well.
Put your skillet or dutch oven in the oven - hot - think 400-425 degrees. drop in a strip of bacon or two - bacon will cook in the oven when the bacon is done, remove the iron from the oven. remove the bacon remove bacon fat, retaining tblsp or 2 in the iron - depending how much you want to use to sear. slip your roast into the pan - the iron will retain enough heat that you can get a sear on the roast with the pan sitting on a cutting board. reduce the heat on the oven to your cooking temperature. leave one side of the roast relatively unseared. as the sizzle slows, flip the roast to this side then put the iron back in the oven for cooking. ––––––––- I do plenty of roasts this way. Pot roast once. let the roast cook some uncovered. Then add small cut veggies and potatoes and liquid, then cover. For liquid I like to use beef broth or red wine. In each case, adding an aromatic like a bay leaf is an excellent idea. Put the dutch oven back in the oven for maybe 5 minutes before covering it - helps get the veggies and liquid hot. keep the heat moderate - 350 at most but probably closer to 300, and do NOT let it boil dry. Same process works for beef bourgignon, coq au vin, beef paprikash, or oven chili - –––––––––– I am doing this with marinated brisket tonight. brisket is marinating now in cumin, chili powder, black pepper, lime juice, orange juice, tequila, canola oil, and fresh chopped cilantro. It will go in the dutch oven with a slice of bacon, then simmer for about 2 1/2 hours started at 400 and turned down to about 225 because I want it melted. I will fork shred it, then use it in shredded beef burritos. Mexican risotto is the side dish. many yums will be had. |
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Posted: 9/26/2011 1:20:52 PM EDT
[#31]
Originally Posted By nsl:
Anyone got recipies for makeing a pot rost in a cast iron dutch oven, but in an oven instead of a campfire? Pioneer Women's Perfect Pot Roast Good luck. |
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Posted: 12/2/2011 5:36:38 PM EDT
[Last Edit: limaxray]
[#32]
Thread resurrection.
Chicken Cordon Bleu 4 chicken-breast halves, boneless and skinless 4 teaspoons Dijon mustard 4 slices deli or country ham 4 slices Swiss cheese 1½ cups bread crumbs 1 teaspoon paprika ½ teaspoon marjoram ½ teaspoon sweet basil ½ teaspoon thyme ½ cup butter, melted 1 can cream of chicken and herb soup, 10 ounces ½ cup reduced-fat sour cream ½ cup milk, 1% Wash chicken breasts; pat dry. Place chicken pieces one at a time between two pieces of plastic wrap and pound to about ¼-inch thin. Coat one side of each chicken piece with 1 teaspoon of Dijon mustard. Cover most of the chicken, but leave a small border all the way around it. Add a dash of pepper. Place ham slice on chicken; again, leave a border around the outside. Tightly roll each slice of cheese and place on ham. (This will give you a nice pop of melted cheese in the middle.) Roll the chicken toward the tapered end, then place seam side down. You can prepare the chicken rolls 24 hours in advance –– just wrap each one separately in plastic wrap. In a bowl, mix bread crumbs, paprika, marjoram, basil and thyme. If using store-bought bread crumbs, use the unseasoned kind. Homemade crumbs are a breeze: Let three slices of white bread sit out for about 20 minutes; tear each slice into about four pieces; place in food processor and use the chop setting for about five pulses or until you have the consistency you want. Melt butter. Roll each chicken piece in the melted butter, covering all sides, then roll in bread-crumb mix. Lightly coat inside of 10-inch Dutch oven and the underside of the lid with nonstick cooking spray. Use enough charcoal briquettes for one ring around the bottom of the Dutch oven, and a full ring of coals around the edge of the lid (approximately 8-10 coals on the bottom and 18-20 coals on the lid). Place chicken in Dutch oven and cook for 45-50 minutes. While chicken is cooking, prepare the sauce. Combine soup, sour cream and milk. At 35 minutes, chicken should be golden brown. Pour sauce around the chicken, cover and cook for an additional 10-15 minutes. (To cook indoors, set your oven at 375° and use the same time settings.) |
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Posted: 12/2/2011 5:40:25 PM EDT
[Last Edit: limaxray]
[#33]
Chicken Cordon Bleu, casserole version
1 lb. baby red potatoes, cut into 1-inch chunks 1 lb. chicken breast tenders 1 bag (12 oz.) broccoli florets 1 can (10 oz.) condensed cream of chicken soup 8 oz. cooked ham in 1 piece, cut into 1/2-inch chunks 1 cup shredded Swiss cheese 1/2 cup milk 2 Tbsp. chopped fresh parsley leaves 1 garlic clove, finely chopped Prepare Dutch oven. Combine all ingredients in Dutch oven; mix well. Place 18 briquettes on top and 14 on bottom. Bake 50-55 minutes or until chicken loses its pink color throughout and cheese begins to brown. |
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Posted: 12/11/2011 11:07:08 PM EDT
[#34]
Whats the best thing to cook to season a dutch oven? My pans are coming along nice but I haven't used the DO yet. |
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Posted: 12/14/2011 12:44:26 AM EDT
[#35]
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TX, USA
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Posted: 7/15/2014 10:30:53 PM EDT
[#36]
Quote HistoryOriginally Posted By limaxray:
What's this thread doing on page 2? A Scout classic––dump cake. 10- or 12-in oven 1 box pre-mixed yellow cake mix 1 30-oz can of fruit pie filling 1 stick of butter Line the oven with foil. Pour the can of pie filling in the bottom. Sprinkle the cake mix over the top, layering evenly. Cut the stick of butter into small (1/2 to 1/4 teaspoon) chunks, spreading evenly across the cake mix. (Optional) sprinkle sugar across the top for a sugary crust. Place about 8-9 coals underneath and 10-11 coals on the lid. Bake for 10 minutes, check to make sure pie filling is boiling. Cover again, bake for 5-10 more minutes until crust is golden brown. Here's an oven-based recipie 1 pkg yellow or white cake mix (or really any flavor...chocolate cake mix with cherry filling is pretty tasty )
2 cans pie filling cinnamon Butter Honey (Optional) Pour cans of filling or fruit cocktail in bottom of dutch oven. Sprinkle cinnamon and honey over the top so it comingles with the filling while it cooks. Sprinkle cake mix over top of fruit, DO NOT STIR! Cut pads of butter and let fall on surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly browned, about 45-60 min @350. Any combination of fruits can be used. |
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CO, USA
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Posted: 6/23/2015 10:49:55 PM EDT
[#37]
Pork Tenderloin
12" Dutch Oven 1-Unseasoned pork tenderloin 1-large white onion 3-green apples 7-chopped garlic cloves 1-handful baby carrots 1-cup dried apricots 1/2 box beef broth 1/4 cup brown sugar Salt, pepper, rosemary, thyme, spicy rub Rub pork tenderloin with spicy rub heat oven on coals sear tenderloin to brown all sides, remove from oven place chopped onion and carrots mix apples and brown sugar, place in oven on top of onion and carrots, chopped dried apricots add broth and place tenderloin on top of everything cook 45 minutes or to liking Feeds 6 Amazing! |
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