|
Post by yeehaw on May 14, 2006 17:56:18 GMT -6
I've found that Dutch ovens are the best way to cook at camp.It's just so good. All you need are coals. Anybody got any good recipies?
|
|
|
Post by yeehaw on May 14, 2006 17:59:35 GMT -6
I have a good sauce to put on chicken or other meat that is cooked in the dutch oven. You really don't need any measurements, you just put to taste. You will need some Katilina dressing, onions, and apple butter. Put however much you want of each. If you want it sweeter, put more apple butter. But it's a great sauce either way you use it. If your using it on meat, pour over the meat before you cook, just cook it with the meat, it's great.
|
|
|
Post by Whiskers on May 14, 2006 18:05:05 GMT -6
I love the dutch ovens too.I like them on a creekbank or a woodstove at home.I don't have wood heat anymore cause I'm disabled and can't handle the chainsaw much anymore,but I miss the wood heat.Alot of times during deer season and the cooler months on the river I like to put on a big pot of deer chilli in the dutch oven and keep it going,it's pretty hard to beat.I will have to think a little on a good recipe for the dutch oven.I bet there is a few on here with some good ideas though.
|
|
|
Post by yeehaw on May 14, 2006 18:10:15 GMT -6
I wish i had wood heat. My nebiors farm across the street has one, and when it's a cold morning, and i go out to let my truck warm up for school i can smell the wood smell and a little cow manure, and it just smells so good. It's a perfect way to wake up in the morning.
|
|
Sinker
Crappie
2005
Posts: 435
|
Post by Sinker on May 16, 2006 11:13:24 GMT -6
That sauce mixture sounds larripin'! Mebbe I can talk Hoot inta tryin it.
|
|
|
Post by Whiskers on May 28, 2006 23:48:51 GMT -6
Here are a few basic tips from Desert Lil' for using the Dutch Oven. "When using charcoal briquettes, heat is controlled by placing 1 briquette under the pot for every 25 degrees of heat required by the recipe. Coals are sometimes placed on the lid as well, which can also be used as a skillet or griddle when placed upside down on the fire or stove. For easy cleanup, the bottom and the sides of Dutch Ovens are often lined with aluminum foil.
Whether baking or boiling, a Dutch Oven is always used with the lid on to prevent ashes from falling into the food. Cooking gloves or hot-pot tongs are always used when removing the lid or handle any part of the hot oven. A wooden or bamboo spoon is best for stirring.
A Dutch Oven won't rust if it is correctly "seasoned" with oil before use and properly maintained and kept dry. Never scrub Dutch Ovens (or any other cast iron appliance with soap. Store Dutch Ovens in a warm, dry place with the lid cracked so air can circulate. While appearing to be indestructible, Dutch Ovens can shatter if dropped on a hard surface, or crack if cold water is poured into them when too hot."
Dutch Oven Roasting The heat source comes from the top and bottom equally. This requires twice as many coals on top as on the bottom.
Dutch Oven Baking Performed with more heat from the top than the bottom. Place 3 times as many coals on the lid.
Dutch Oven Boiling, Frying, Stewing, Simmering All of the heat comes from the bottom. All coals are placed beneath the Dutch Oven. ________________________________________________________
I looked around a little and came up with a few recipes for a Dutch Oven that sounded pretty good.
Mountain Man Breakfast
INGREDIENTS:
* 1/2 pound bacon * 1/2 pound sage sausage, cooked and crumbled * 1 medium onion, diced * 1 2-pound bag hash brown potatoes, diced * 1/2 pound extra sharp cheddar cheese, grated * 1 dozen eggs
PREPARATION: Pre-heat Dutch oven, 6-9 bottom coals and 12-15 top coals. Slice bacon and onion into small pieces, and brown in the bottom of the Dutch oven until onions are clear. Stir inthe hash brown potatoes and cover.Remove cover and stir occasionally to brown potatoes (15-20 minutes). Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set (10-15 minutes). Sprinkle grated cheese over egg mixture, cover, and continue heating until eggs are completely set and cheese is melted. Slice and serve.
Or...
You can scramble and cook the eggs separately and mix all ingredients together and put into a Dutch oven and bake for 15 to 20 minutes or until cheese is melted. It is not a quiche, but more like a casserole.
Servings: A bunch Preparation time: 40 minutes
|
|
|
Post by Whiskers on May 28, 2006 23:58:57 GMT -6
I've made these before like this and they're pretty good,and easy to make.
Salisbury Steak
INGREDIENTS:
* 2 pounds hamburger * 1 onion, chopped * 2 cans cream of mushroom soup * mushrooms
PREPARATION: Make eight patties with the meat and grill until no longer pink. Mix other ingredients with one can of water in a Dutch oven. Warm over the fire, grill or stove. As the patties are done drop them into thesoup mixture.
Cover and simmer for 10 minutes. Serve over rice.
Servings: 8 Preparation time: 30 minutes
|
|
|
Post by Whiskers on May 29, 2006 0:03:47 GMT -6
Campfire Beans
A camping recipe from David. This recipe brings back memories of that scene in "Blazing Saddles" when they are eating beans around the campfire. You'll need a big pot or Dutch oven, and you can simmer your beans over a camp stove, next to the campfire, or on a grill.
INGREDIENTS:
* 1-2 pounds ground beef * 1 onion, chopped * 1 medium carrot, chopped * 1 stalk celery, chopped * 1/2 teaspoon minced garlic * 2 tablespoons chili powder * 1 15-ounce can tomato sauce * 1 15-ounce can diced tomatoes * 1 8-ounce can butter beans * 1 15-ounce can chick peas * 1 15-ounce can kidney beans * 1 24-ounce can great northern beans * 3 cups water * salt and pepper, to taste * corn bread
PREPARATION: Brown hamburger and drain grease. Add all ingredients into a large pot, bring to a simmer, and cook for about one hour stirring frequently. Salt and pepper to taste, topwith some fresh chopped onion, and serve with corn bread.You can make the corn bread ahead of time at home. When you get to the campground you can wrap it in foil and warm it up on the grill or next to the campfire.
Servings: 8-10 Preparation time: 1 hour 30 minutes
|
|
|
Post by Whiskers on May 29, 2006 0:09:12 GMT -6
Chicken Dumplings
INGREDIENTS:
* 1 pound chicken breasts, cut bite-size * 4 stalks celery, sliced * 3 carrots, sliced * 15 mushrooms, sliced * chicken bouillon * 1 tablespoon paprika * 2 tablespoons vegetable oil * 2 cups Bisquick * 2/3 cup milk * 8 ounces egg noodles, I use Kluski
PREPARATION: Place Dutch oven over 15-20 briquettes and brown chicken pieces in vegetable oil. Remove from heat and slowly add water until sizzlingstops, then continue adding water until it's 2-3 inches above the chicken.Place back on briquettes, add all the vegetables, and bring to a boil. Season with bouillon (about 3 tablespoons), to taste. Be sure to completely dissolve the bouillon before taste testing. Add paprika and noodles, re-cover, and boil for 2-3 minutes. Meanwhile, mix milk and Bisquick to form wet dough. Stir soup mixture to prevent noodles from sticking, and then drop spoonfuls of dough onto soup. Cover, add six briquettes to the Dutch oven lid, and cook 20 minutes, checking after ten.
Servings: 4-6 Preparation time: 1 hour
|
|
|
Post by Whiskers on May 29, 2006 1:07:08 GMT -6
FRUIT and CAKE COBBLER
Ingredients:
* 2 cans of fruit pie filling, or three cans of fruit in syrup (peaches) * Two layer cake mix * Eggs and oil and water as needed according to cake mix instructions. * Aluminum foil.
** If using fruit in syrup, drain off and retain syrup to use instead of water in the cake mix. Do not pour the syrup into the Dutch oven or cobbler will be runny.
Preheat both Dutch oven and lid on fire while preparing cake mix. Prepare a small bed of coals (6 to 8, a few more in winter) on a piece of foil, shiny side up. When Dutch oven is hot, move to bed of coals. Wipe bottom of Dutch oven to remove oil residue.
Pour pie filling or fruit slices into hot Dutch oven - should sizzle. Cover and let fruit heat while you mix cake.
Mix cake according to instructions on box. Substitute syrup if you have it for water. When fruit is bubbling, pour cake mix evenly over the top of the fruit.
Cover Dutch oven and add 2 to 3 times as many coals on top as on the bottom. Spread coals evenly over top with a few extra in the middle. Allow to cook about 15 minutes, then check. Move heat around as needed-if edges cooking too fast, slow down bottom heat by removing coals. Do not over heat bottom to avoid scorching and burning fruit. When cake is done by usual testing methods and lightly browned, remove all heat. Oven will keep the cobbler warm until ready to eat.
Good Combinations: Cherry filling with chocolate cake mix Sliced peaches with yellow cake (variation, add a can of crush pineapple, drained well) Blueberries with yellow cake Apple filling with spice cake More Goodies: Before closing lid, sprinkle top of cake mix with
* chopped nuts * chocolate shavings * cinnamon * butter brickle pieces * Toll House chocolate pieces * butterscotch pieces * red hots * etc.
Be creative! Powdered sugar sprinkled on top while warm and ready to serve is a nice touch on the chocolate cakes.
Clean up is easy. Scrape oven well, then add a little hot water to break down sugary residue. Scrub with aluminum foil to loosen food particles. Avoid soap that will damage seasoning of oven. Rinse well. Heat on fire and wipe interior lightly with cooking oil to prevent rust.
|
|