I performed a search on here and there is limited DO recipes being shared. I have always done the enchiladas and cobbler thing but am interested in expanding my menu options. Anyone have any recipes that they would like to share with the group?? I'm interested in vegitarian recipes in particular, I'm thinking i will try some stuffed peppers this weekend???
check out the international dutch oven society - idos.org. there's a forum on there where there are a lot recipes shared.
a couple of my fav's are mexican lasagna and DO spaghetti, neither of which are vegetarian, but both are super easy and don't require a ton of ingredients.
for the spaghetti - brown the meat (i use elk) with an onion, some mushrooms, crushed garlic, and salt/pepper. in the DO, put in a can of tomato sauce, a can of diced tomatoes, 3 cups of water, about a teaspoon of basil and oregano, salt/pepper to taste, annd about a half-pound of noodles. add the meat/onion/mushroom. stir it up. i cook it at 350 in a 10" dutch (16 coals on top, 7 on bottom) for about 30 minutes. after about 25 minutes, you can grate some mozzarella on top and let it melt into the dish as it finishes. it makes a lot of chow.
for the lasagna - brown some meat with an onion, some chillies, a jalapeno or two if you like it spicy, some salt, pepper, cumin, and chili powder. grease the DO on sides/bottom. put a layer of corn tortillas in the bottom. spread a can of black beans on the tortillas, then put a half-can of mexican corn on top of the beans. put about half of the meat on top of the corn. pour a can of enchilada sauce over the meat and grate some cheese top. put down another layer of corn tortillas and repeat the previous layer of beans, corn, meat, and enchilada sauce. put down one final layer of corn tortillas, then top with another can of enchilada sauce and toss on some cheese. bake at 350 for about 25 to 30 minutes or until bubbly inside. let it sit for about 5 minutes before serving so that it will set up a bit and not be so runny. this is also for a 10" dutch, so you might need more ingredients for a bigger oven.
this recipe looks amazing!!!!(and unhealthy but amazing)next time I'm do cooking I'm gunna have to try it!
½ to ¾ cup AP flour
½ cup powdered sugar
1 egg, slightly beaten
1 tsp. vanilla extract
1/3 cup club soda
20 miniature sized Snickers bars
1 to 1 ½ qts. vegetable oil for deep frying
Bamboo skewers
Heat oil in a 8”deep or 10” deep Dutch oven to 360°. Stick bars onto a bamboo skewer then freeze for 30 minutes or place on dry ice for 20 minutes. Meanwhile, combine flour, sugar, egg, vanilla, and soda in a medium bowl and stir to a consistency of thin pancake batter. Some additional soda or flour may need to be added. Dip each bar into batter and deep fry for 1 ½ minutes to 2 minutes until golden brown. Garnish with powdered sugar or chocolate powder or syrup. Serves 20
I like the mex lasagna recipe, could easily be altered to become vege. While your deep frying the snickers you might as well do some twinkies to go with them....or funnel cakes....MMMMM
this recipe looks amazing!!!!(and unhealthy but amazing)next time I'm do cooking I'm gunna have to try it!
½ to ¾ cup AP flour
½ cup powdered sugar
1 egg, slightly beaten
1 tsp. vanilla extract
1/3 cup club soda
20 miniature sized Snickers bars
1 to 1 ½ qts. vegetable oil for deep frying
Bamboo skewers
Heat oil in a 8”deep or 10” deep Dutch oven to 360°. Stick bars onto a bamboo skewer then freeze for 30 minutes or place on dry ice for 20 minutes. Meanwhile, combine flour, sugar, egg, vanilla, and soda in a medium bowl and stir to a consistency of thin pancake batter. Some additional soda or flour may need to be added. Dip each bar into batter and deep fry for 1 ½ minutes to 2 minutes until golden brown. Garnish with powdered sugar or chocolate powder or syrup. Serves 20
Sounds like quite the recipe.
You must be a man...
Got one of those aluminum rectilinear dual-handle dutch frypan/griddle thingies (Cascade Outiftters #1477 Combo DO/Fryer $64.95) and it is one of the greatest river cookery assets ever made. Basically, a frypan, griddle (lid), and dutch all in one, only 7-3/4 lbs. Equally useful on two burners of a stove or on a firepan with coals.
Besides the usual cornbread, etc. we froze lasagna and eggplant parmesan half-cooked and popped 'em in: good veggie mains.
As a guide, I cooked for years with round cast-iron dutch-ovens: heavy and awkward to pack. The rectangular alu version is a massive improvement. For big groups, get two or three.
Alright, this brings up a question I've had. I've been cooking in a cast-iron DO for years and love it. I love the idea of an aluminum DO but my concern is this:
a large part of the allure and flavor of DO cooking comes from the way the DO is seasoned over the years by the iron absorbing the flavors of each meal you cook in it. Just like the old burger joint that loses it's flavor after getting rid of the ancient greasy old griddle they've been using, I'm concerned that switching to Al will simply not be as good.
Do aluminum DO's absorb and season as well as iron? I was initially under the impression that they do not.
COUNT
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I do believe that the Al ones do not aquire the same old world flavor that the cast ones do. But with that said my 12 inch Al one is 6 1/2 pounds and is super easy to clean, I think it heats as evenly as the cast ones I've used in the past (which was a concern when I got the AL one). I haven't done anything to season mine yet as I haven't found any info on proper seasoning of one, as it is like a science with the cast ones. So until I know a little more about it it just gets cleaned.
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