tag:blogger.com,1999:blog-84581931396307999202024-03-18T21:59:14.031-07:00DUTCH OVEN RECIPESUnknownnoreply@blogger.comBlogger17125tag:blogger.com,1999:blog-8458193139630799920.post-45680089612685567692021-02-16T20:31:00.000-08:002021-02-16T20:31:47.684-08:00Double Cheese French Onion Soup Dutch Oven Recipe<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNzCLSQ8_2uFDpOc2I6aASwt_63EsIrhAa4NWU3zGhKgJrHdgn-22cu5XUdc3YGShfBYtVJbaWCM1-kXC51kt2aXNz9hXQI1A7c1Ir-eg73rGsXtfxCfbU2VGfZrTyu8LlD-0AR1mDpQ/s896/Double+Cheese+French+Onion+Soup+Dutch+Oven+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="896" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNzCLSQ8_2uFDpOc2I6aASwt_63EsIrhAa4NWU3zGhKgJrHdgn-22cu5XUdc3YGShfBYtVJbaWCM1-kXC51kt2aXNz9hXQI1A7c1Ir-eg73rGsXtfxCfbU2VGfZrTyu8LlD-0AR1mDpQ/w286-h400/Double+Cheese+French+Onion+Soup+Dutch+Oven+Recipe.jpg" width="286" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">Double Cheese French Onion Soup Dutch Oven Recipe</span></span> <div><br /></div><div>
<span style="font-weight: bold;">Dutch Oven Recipes INGREDIENTS</span>
<ul><li>4 large onions,thinly sliced and separated into rings</li><li>1/2 cup melted butter or marargine</li><li>1 TBSP all-purpose flour</li><li>1 (10 3/4)can chicken broth (undiluted)</li><li>1 McCormick au jus mix packet</li><li>2 cups water</li><li>1/4 cup dry white wine</li><li>1/8-1/4 tsp pepper</li><li>8 (3/4" slices French bread-toasted</li><li>8 slices Mozzarella cheese</li><li>1/2 cup grated Parmesan cheese</li></ul><span style="font-weight: bold;">Dutch Oven Recipes INSTRUCTIONS</span> </div><div><br /></div><div>Mix McCormick au jus packet in 2 cups of water and set aside. Saute onion and butter in a Dutch oven until tender. Blend in flour stirring until smooth. Gradually add chicken broth, au jus mixture and wine. Bring to a boil; reduce heat and simmer for 30 minutes. Add pepper. Place 8 ovenproof serving bowls on a baking sheet. Place 1 slice of bread in each bowl. Laddle soup over bread. Top with 1 slice of cheese. Spinkle with Parmesan cheese. Broil 6" from heat until cheese melts...and the <span style="font-weight: bold;">Dutch Oven Recipe</span> of cheese French Onion soup is ready...enjoy the Double Cheese French Onion Soup Dutch Oven Recipe !!!</div><div><br /></div><div>
<span style="font-weight: bold;"><a href="http://dutch-ovenrecipes.blogspot.com/2010/02/corned-beef-and-cabbage-dutch-oven.html">Dutch-oven recipes-corned-beef-and-cabbage</a></span></div><div><br /></div><div>Double Cheese French Onion Soup Dutch Oven Recipe Video :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/gbAF0vBHRis" width="320" youtube-src-id="gbAF0vBHRis"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/1ZcSel5qMRQ" width="320" youtube-src-id="1ZcSel5qMRQ"></iframe></div><br /><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-30178346971848653692021-01-02T06:07:00.000-08:002021-01-02T06:07:28.149-08:00Lone Star Pot Roast Dutch Oven Recipe<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CceVuSWwnfqt3rddqMFsO9awPCpIT-qS-qdY8Zay0YjEjdqzCbKWPXdmYVv6sEWTl_gBhyphenhyphenMQFP_go9ZK4jl_awEkvH36Eea3AqW7U3j_6VCrpuJo_nTVRd90m8V9Oa7exHlWYJHHzyA/s1807/Lone+Star+Pot+Roast+Dutch+Oven+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1807" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CceVuSWwnfqt3rddqMFsO9awPCpIT-qS-qdY8Zay0YjEjdqzCbKWPXdmYVv6sEWTl_gBhyphenhyphenMQFP_go9ZK4jl_awEkvH36Eea3AqW7U3j_6VCrpuJo_nTVRd90m8V9Oa7exHlWYJHHzyA/w266-h400/Lone+Star+Pot+Roast+Dutch+Oven+Recipe.jpg" width="266" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">Lone Star Pot Roast Dutch Oven Recipe</span></span> <div><span style="font-weight: bold;"><br /></span></div><div><span style="font-weight: bold;">DUTCH OVEN RECIPES INGREDIENTS</span>
<ul><li>1 boneless beef chuck roast (3-3 1/2 lbs)</li><li>2 tbsp. cooking oil</li><li>1 can (14 1/2 ounces) tomatoes w/ liquid, cut up</li><li>1 can (4 ounces) chopped green chilies</li><li>2 tbsp. taco seasoning mix</li><li>2 tbsp. beef bouillon granules</li><li>1 teaspoon sugar</li><li>1/4 cup water</li><li>3 tbsp. all-purpose flour</li></ul><span style="font-weight: bold;">DUTCH OVEN RECIPES INSTRUCTIONS</span> </div><div><br /></div><div>In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon, and sugar; pour over the roast. Cover and simmer 2-2 1/2 hours or until meat is tender. Remove roast to a platter and keep warm.
For gravy, pour 2 cups pan juices into a saucepan. Combine the cold water and flour; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. Slice roast and serve w/ gravy....enjoy the Dutch oven recipe ~!</div><div><br /></div><div>Lone Star Pot Roast Dutch Oven Recipe Video :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/_T65ek0RgDs" width="320" youtube-src-id="_T65ek0RgDs"></iframe></div><br /><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-49236683568389955782021-01-02T06:04:00.000-08:002021-01-02T06:04:10.016-08:00Refried Bean Soup Dutch Oven Recipe<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89gtkeIdS95nN0s2n0IYcjsQ-AcXLUAPMYqEIaVulAve_pNmFCoEWoHZjRa2qb-_ad1qpVVCJiYbtcIlEdEikV9X6Qp4mzeSFXlA1KUaayTShlGgnrod8MTAn2qOOOI-lYWJjtzX0HnY/s1920/Refried+Bean+Soup+Dutch+Oven+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89gtkeIdS95nN0s2n0IYcjsQ-AcXLUAPMYqEIaVulAve_pNmFCoEWoHZjRa2qb-_ad1qpVVCJiYbtcIlEdEikV9X6Qp4mzeSFXlA1KUaayTShlGgnrod8MTAn2qOOOI-lYWJjtzX0HnY/w400-h266/Refried+Bean+Soup+Dutch+Oven+Recipe.jpg" width="400" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">Refried Bean Soup Dutch Oven Recipe</span></span> <div><span style="font-weight: bold;"><br /></span></div><div><span style="font-weight: bold;">DUTCH OVEN RECIPES INGREDIENTS</span>
<ul><li>2 teaspoons olive oil</li><li>1 large onion (for 1 cup chopped)</li><li>1 medium green bell pepper (for 1 cup chopped)</li><li>2 teaspoons bottled minced garlic</li><li>1 can (14-1/2 ounces) vegetable broth or fat-free chicken broth</li><li>1 can (14 1/2 ounces) mexican style stewed tomatoes</li><li>1 can (15 1/2 ounces) black beans</li><li>1 can (15 1/2 ounces) red kidney beans</li><li>1 can (16 ounces) fat-free refried beans</li><li>1/4 teaspoon ground cumin</li><li>black pepper to taste</li></ul><span style="font-weight: bold;">DUTCH OVEN RECIPES INSTRUCTIONS</span> </div><div><br /></div><div>Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender.
Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve. Serves 4 persons...enjoy the Dutch oven recipe !</div><div><br /></div><div>Refried Bean Soup Dutch Oven Recipe Video :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/iC5mR5s70bE" width="320" youtube-src-id="iC5mR5s70bE"></iframe></div><br /><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-37914120424320595832021-01-02T06:00:00.000-08:002021-01-02T06:00:51.616-08:00Southern Style Collard Greens Dutch Oven Recipe<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWXJdCxRFGEgolSvtxP67zXoPCnLW25QysNNQb23nUNs-h4AYkNFnFp1SctMi0Xn_80OOchhXmMyZP_abovtukaVc4sM1lziP0o3rrZA_crDXS4fLVcJiB7CknUZ4mUJUg7ijL-yZfMM/s1024/Southern+Style+Collard+Greens+Dutch+Oven+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="767" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWXJdCxRFGEgolSvtxP67zXoPCnLW25QysNNQb23nUNs-h4AYkNFnFp1SctMi0Xn_80OOchhXmMyZP_abovtukaVc4sM1lziP0o3rrZA_crDXS4fLVcJiB7CknUZ4mUJUg7ijL-yZfMM/w300-h400/Southern+Style+Collard+Greens+Dutch+Oven+Recipe.jpg" width="300" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">Southern Style Collard Greens Dutch Oven Recipe</span></span> <div><span style="font-weight: bold;"><br /></span></div><div><span style="font-weight: bold;">DUTCH OVEN RECIPE INGREDIENTS</span>
<ul><li>2 cups of water or vegetable stock</li><li>1/4 - 1/2 cup of diced onion</li><li>1 bay leaf</li><li>1/2 tsp. ground allspice</li><li>2 minced cloves of garlic</li><li>1 Tablespoon of worcestershire sauce</li><li>2 tsps. of tamari, Braggs or lite soy sauce</li><li>1 tsp. of honey</li><li>dash of Tabasco</li><li>4 cups of chopped fresh collard greens</li><li>1 Tablespoon of olive oil</li><li>Salt, black pepper, and cayenne pepper to taste</li></ul><span style="font-weight: bold;">DUTCH OVEN RECIPE INGREDIENTS</span> </div><div><br /></div><div>In large pot or Dutch Oven, combine water, onion, bay leaf, allspice, garlic, Worcestershire sauce, tamari and honey. Bring to a boil, reduce heat and simmer 5 minutes. Add collard greens and return to a boil. Reduce heat and simmer, covered, until greens are tender, about 30-35 minutes.
Remove pot from heat; cool slightly. Remove bay leaf. Stir in oil; season with salt and the peppers to taste. Serve hot. Cool. Enjoy the Southern Style Collard Greens Dutch Oven Recipe !!!</div><div><br /></div><div>Southern Style Collard Greens Dutch Oven Recipe Video :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/CUPUokjjgmI" width="320" youtube-src-id="CUPUokjjgmI"></iframe></div><br /><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-9572152850059842792020-12-28T03:44:00.000-08:002020-12-28T03:44:35.253-08:00Dutch Oven Breakfast Sausage Souffle<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZMkIdB0EzTZuPGQRNhwNwtXLbahF1nV5vnSNlm2XqUXBlc7UexYxKyO1oU0F12Q9R65xD903dM9wABP3xzfQAVgjQTEzhIMi7Q1AhzVGjDiAhOBBfOWAB3CnRElm97nt83C9WFlRskL0/s480/Dutch+Oven+Breakfast+Sausage+Souffle+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZMkIdB0EzTZuPGQRNhwNwtXLbahF1nV5vnSNlm2XqUXBlc7UexYxKyO1oU0F12Q9R65xD903dM9wABP3xzfQAVgjQTEzhIMi7Q1AhzVGjDiAhOBBfOWAB3CnRElm97nt83C9WFlRskL0/w400-h400/Dutch+Oven+Breakfast+Sausage+Souffle+.jpg" width="400" /></a></div><br /><span style="font-size: 180%; font-weight: bold;"><br /></span></div><span style="font-size: 180%; font-weight: bold;">Dutch Oven Breakfast Sausage Souffle</span> <div><br /></div><div>A nice <span style="font-weight: bold;">Dutch oven recipe</span> to try ! </div><div><br /></div><div>Dutch Oven INGREDIENTS
<ul><li>12-15 slices bread; cubed </li><li>3/4 cup milk</li><li>6 Tbs. butter; melted </li><li>1 tsp. dry mustard</li><li>1 lb. shredded Cheddar cheese </li><li>salt and pepper to taste</li><li>18 eggs </li><li>1 lb. cooked sausage</li></ul>
Dutch Oven INSTRUCTIONS </div><div><br /></div><div>Add bread cubes to a well greased 12" <span style="font-weight: bold;">Dutch oven</span>. Drizzle butter over bread then sprinkle cheese over the top. Whisk together eggs, milk, and mustard. Season with salt and pepper. Pour eggs over bread and cheese. Sprinkle sausage over the top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set.The <span style="font-weight: bold;">Dutch oven recipe</span> of sausage souffle is ready to serve...nice !
<span style="font-weight: bold;"><a href="http://dutch-ovenrecipes.blogspot.com/2009/06/baked-salmon-dutch-oven-recipe.html">baked-salmon-dutch-oven-recipe</a></span></div><div><br /></div><div>Dutch Oven Breakfast Sausage Souffle Video:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/p2YLQN5Zu7w" width="320" youtube-src-id="p2YLQN5Zu7w"></iframe></div><br /><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-36211645634556925672016-05-10T04:29:00.000-07:002016-06-11T21:44:51.228-07:00Easy Dutch Oven Sloppy Joes<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Easy Dutch Oven Sloppy Joes</span></b><br />
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Ingredients<br />
<br />
<ul>
<li>2 pounds ground turkey or beef</li>
<li>½ cup chopped onion</li>
<li>2 celery ribs with leaves, chopped</li>
<li>¼ cup chopped green pepper</li>
<li>1-2/3 cups canned crushed tomatoes</li>
<li>¼ cup ketchup</li>
<li>2 tablespoons brown sugar</li>
<li>1 tablespoon white vinegar</li>
<li>1 tablespoon Worcestershire sauce</li>
<li>1 tablespoon steak sauce</li>
<li>½ teaspoon garlic salt</li>
<li>¼ teaspoon ground mustard</li>
<li>¼ teaspoon paprika</li>
<li>8 to 10 hamburger buns, split</li>
</ul>
<b>Instructions</b><br />
In a Dutch oven over medium heat, cook the beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender; drain.<br />
Stir in the next nine ingredients. Simmer, uncovered, for 35-40 minutes or until heated through, stirring occasionally. Spoon about ½ cup meat mixture onto each bun. Enjoy !<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-6549132674467921462016-05-10T03:55:00.000-07:002016-06-11T21:46:10.982-07:00Slow-Cooked Dutch Oven Beef Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZd4Nu0a83i_uNeQ6LfEhoD9JEtaQPfwHY5Y8KNtcKS5tYLY2PafnTJnPp_IZz-UN6fI-_aK-BOj6yvfFAMk1hneKoWCkD8IzbrW4gqQnxNkiUbQ-11ZEt71FMZwSffUg7q48Bk7iRbU/s1600/dutch+oven+beef+stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZd4Nu0a83i_uNeQ6LfEhoD9JEtaQPfwHY5Y8KNtcKS5tYLY2PafnTJnPp_IZz-UN6fI-_aK-BOj6yvfFAMk1hneKoWCkD8IzbrW4gqQnxNkiUbQ-11ZEt71FMZwSffUg7q48Bk7iRbU/s320/dutch+oven+beef+stew.jpg" width="320" /></a></div>
<b><span style="font-size: large;"><br /></span></b>
<span style="font-size: large;"><b>Slow-Cooked Dutch Oven Beef Stew</b></span><br />
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INGREDIENTS<br />
BOUQUET GARNI<br />
<br />
<ul>
<li>2 large green leek leaves, (about 6 inches long)</li>
<li>1 bay leaf</li>
<li>1 stalk celery</li>
<li>2 sprigs fresh parsley, with stems</li>
<li>3 sprigs fresh thyme</li>
<li>1 2-inch-long strip tangerine or orange peel</li>
</ul>
STEW<br />
<ul>
<li>3 tablespoons extra-virgin olive oil, divided</li>
<li>2 ounces pancetta, or bacon, cut into 1/2-inch pieces</li>
<li>3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces</li>
<li>2 teaspoons kosher salt, divided</li>
<li>1/2 teaspoon freshly ground pepper, divided</li>
<li>2 medium yellow or red onions, chopped</li>
<li>3 cloves garlic, chopped</li>
<li>1 1/2 pounds carrots, sliced into 1-inch rounds</li>
<li>2 tablespoons tomato paste</li>
<li>1 pound button mushrooms, halved if small, quartered if large</li>
<li>1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir</li>
<li>1/2 cup chopped fresh parsley</li>
<li>Freshly grated zest of 1 tangerine, or orange</li>
</ul>
<br />
PREPARATION<br />
Preheat oven to 250°F.<br />
To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.<br />
To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.<br />
Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.<br />
Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.<br />
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.<br />
Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.<br />
Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.<br />
Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving. Enjoy it !<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-12878124925493748002016-04-28T17:50:00.000-07:002016-06-11T21:47:13.347-07:00Osso Buco<b><span style="font-size: large;"><br /></span></b>
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Osso Buco</span></b><br />
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<b>Ingredients</b><br />
<br />
<ul>
<li>1 sprig fresh rosemary</li>
<li>1 sprig fresh thyme</li>
<li>1 dry bay leaf</li>
<li>2 whole cloves</li>
<li>Cheesecloth</li>
<li>Kitchen twine, for bouquet garni and tying the veal shanks</li>
<li>3 whole veal shanks (about 1 pound per shank), trimmed</li>
<li>Sea salt and freshly ground black pepper</li>
<li>All purpose flour, for dredging</li>
<li>1/2 cup vegetable oil</li>
<li>1 small onion, diced into 1/2-inch cubes</li>
<li>1 small carrot, diced into 1/2-inch cubes</li>
<li>1 stalk celery, diced into 1/2 inch cubes</li>
<li>1 tablespoon tomato paste</li>
<li>1 cup dry white wine</li>
<li>3 cups chicken stock</li>
<li>3 tablespoons fresh flat-leaf Italian parsley, chopped</li>
<li>1 tablespoon lemon zest</li>
</ul>
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<b>Directions</b><br />
<br />
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.<br />
For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.<br />
In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.<br />
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.<br />
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.<br />
Remove and discard bouquet garni from the pot.<br />
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-52395059939633608222012-09-16T20:24:00.000-07:002016-06-11T21:48:34.656-07:00West African Yassa Chicken Dutch Oven Recipe<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 180%;"><span style="font-size: large; font-weight: bold;">West African Yassa Chicken Dutch Oven Recipe</span></span><br />
<span style="font-weight: bold;">DUTCH OVEN RECIPE INGREDIENTS</span><br />
<ul>
<li>4 large onions, thinly sliced</li>
<li>1/2 cup freshly squeezed lime juice</li>
<li>1 tsp salt</li>
<li>1/2 tsp black pepper</li>
<li>1 (3.5 pound) chicken, cut into 8 pieces (I usually use 3.5lbs of b/s breast)</li>
<li>3 tablespoons olive oil</li>
<li>1 medium carrot, chopped</li>
<li>1 medium stalk celery, chopped</li>
<li>4 cloves garlic, minced</li>
<li>1 fresh hot chili pepper (such as jalapeo), seeded & minced (I omit for the kids)</li>
<li>1/2 cup chicken broth, homemade or canned</li>
<li>hot cooked rice or couscous</li>
</ul>
<span style="font-weight: bold;">DUTCH OVEN RECIPE INSTRUCTIONS</span><br />
In large bowl, combine onions, lime juice, salt & pepper. Add chicken & toss to coat well. Cover & refrigerate for 3-6 hours. Remove chicken from marinade & pat dry with paper towels. Drain marinade in colander set over large bowl. Reserve both liquid and solids.<br />
<br />
Heat oil in 5-quart Dutch oven. Cook chicken in batches over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer chicken to plate & set aside.<br />
<br />
Add reserved marinated onions, celery, garlic & chili pepper to Dutch oven; cook over medium-high heat, stirring often, until onions have softened, about 8 minutes. Stir in chicken broth & reserved marinade liquid; bring to boil. Return chicken to Dutch oven; reduce heat to medium-low and simmer, covered, until chicken shows no sign of pink at the bone when cut with tip of sharp knife, 35 to 40 minutes. Serve over hot cooked rice or couscous. Enjoy the Dutch oven recipe !<br />
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<b><a href="http://dutch-ovenrecipes.blogspot.com/2011/11/white-bean-chili-dutch-oven-recipe.html">white-bean-chili-dutch-oven-recipe </a></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-56371219738936530892012-06-27T20:24:00.000-07:002012-06-27T19:22:29.721-07:00White Bean Chili Dutch Oven Recipe<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<br />
<span style="font-size: 180%;"><span style="font-weight: bold;">White Bean Chili Dutch Oven Recipe</span></span><br />
<br />
<span style="font-weight: bold;">DUTCH OVEN RECIPE INGREDIENTS</span><br />
<ul>
<li>1 lb. dried Great Northern Beans</li>
<li>5 cups chopped cooked chicken breasts (about 1 1/2 lbs.)</li>
<li>1 Tbl. olive oil</li>
<li>2 medium onions chopped</li>
<li>3 cups (12 oz) shredded Monterey Jack cheese, divided</li>
<li>2 tsp. ground cumin</li>
<li>1 1/2 tsp. dried oregano</li>
<li>1/2 tsp. salt</li>
<li>Dash of ground red pepper</li>
<li>1/2 tsp. pepper</li>
<li>2 (4.5 oz.) cans chopped green chilies, undrained</li>
<li>3/4 cup sour cream</li>
<li>4 garlic cloves, minced</li>
<li>3/4 cup salsa</li>
<li>6 cups chicken broth</li>
<li>Chopped fresh parsley, optional</li>
</ul>
***fresh ground turkey can be substituted for the chicken*****<br />
<span style="font-weight: bold;"><br />DUTCH OVEN RECIPE INSTRUCTIONS</span><br />
1. First of all sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2" above beans; cover and let stand 8 hours. Drain in a colander; set beans aside.<br />
<br />
2. And then heat oil in Dutch oven over medium-high heat. Add onions; saute until tender. Add cumin, oregano, red pepper, chilies and minced garlic; saute 2 minutes. Add beans and chicken broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender; stirring occasionally. Next is to add chicken. 1 cup cheese, salt and pepper; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring frequently.<br />
<br />
3. Spoon chili into bowls topping with remaining cheese, sour cream and salsa. Enjoy the white bean chili ! Nice Dutch oven recipe !<br />
<a href="http://dutch-ovenrecipes.blogspot.com/2009/06/breakfast-sausage-souffle.html"><b> Dutch-oven recipes: breakfast-sausage-souffle.</b></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-48701861881764164212011-10-10T20:18:00.000-07:002011-10-11T22:07:39.204-07:00Hungarian Pot Roast Dutch Oven Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQHtLIHfkV9moyxJfJwFeMrfW0rpL_TCZQP4Kc5t5oUSh7BWPiD9DlJdniK0NOMkX38D0vK3qBASJBwwg7EnSa1pz3V1KiTbCLpnQ9-E6EbMDZO0I03XoT5lLTjCC_lFTUKVMZJbo9F8/s1600/Hungarian+Pot+Roast+Dutch+Oven.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 144px; height: 144px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQHtLIHfkV9moyxJfJwFeMrfW0rpL_TCZQP4Kc5t5oUSh7BWPiD9DlJdniK0NOMkX38D0vK3qBASJBwwg7EnSa1pz3V1KiTbCLpnQ9-E6EbMDZO0I03XoT5lLTjCC_lFTUKVMZJbo9F8/s320/Hungarian+Pot+Roast+Dutch+Oven.jpg" alt="" id="BLOGGER_PHOTO_ID_5662462082637064690" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br />Hungarian Pot Roast Dutch Oven Recipe</span></span><br /><span style="font-weight: bold;">DUTCH OVEN RECIPES INGREDIENTS</span>:<br /><ul><li>1 3 to 4 lb. lean chuck or rump roast</li><li>1.5 tsp Paprika</li><li>2 tsps salt</li><li>1/4 tsp pepper</li><li>2 Tbs veg. oil</li><li>1/2 cup water</li><li>1 bay leaf</li><li>8 to 10 small whole white onions</li><li>8 small carrots, pared</li><li>2 8oz cans Hunt's Tomato Sauce with mushrooms</li><li>1 clove garlic, minced</li><li>1/2 tsp. onion salt</li><li>2 Tbs minced parsley</li><li>1 cup sour cream (optional)</li></ul><span style="font-weight: bold;">DUTCH OVEN RECIPES INSTRUCTIONS</span><br />Trim excess fat from meat. Sprinkle with paprika, salt and pepper. Brown in oil in Dutch oven over medium heat. Add water and bay leaf; simmer, covered, 2 hours or until meat is almost tender. Skim off fat. Place onions and carrots around meat. Add Hunt's Sauce, garlic and onion salt. Cover; simmer 50 to 60 minutes longer until meat and vegetables are tender. Add parsley. Just before serving, remove from heat and gradually stir in sour cream, if desired. Makes 6 to 8 servings.<br />NOTE : adde a quartered onion, instead of the small white ones. Use plain tomato sauce and added slice baby portobellos . Do not use the parsley or sour cream, and addepotatoes in.<br />Served well over egg noodles .<br /><br /><a href="http://dutch-ovenrecipes.blogspot.com/2010/02/double-cheese-french-onion-soup-dutch.html"><span style="font-weight: bold;">dutch-oven recipes.: double-cheese-french-onion-soup-dutch</span></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8458193139630799920.post-7136301999336580482010-02-24T20:16:00.000-08:002011-02-07T17:34:32.010-08:00Corned Beef And Cabbage Dutch Oven Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsDRXLz2V3OLQIrDcC1ZaXLJsGG8fLYhqVFPPjoEr1b_r_jIUEwWKCYtTU2a8xTNvW3JebmJqPdlDHI0f_2m52SbFd5kthxsb2WBazV2PaFUQ0R63YG4O-qNQAQ2a6bxgyEU3MavoHUE/s1600/Corned+Beef+And+Cabbage.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 269px; height: 188px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsDRXLz2V3OLQIrDcC1ZaXLJsGG8fLYhqVFPPjoEr1b_r_jIUEwWKCYtTU2a8xTNvW3JebmJqPdlDHI0f_2m52SbFd5kthxsb2WBazV2PaFUQ0R63YG4O-qNQAQ2a6bxgyEU3MavoHUE/s320/Corned+Beef+And+Cabbage.jpg" alt="" id="BLOGGER_PHOTO_ID_5571126045153297170" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Corned Beef And Cabbage Dutch Oven Recipe</span></span><br />A great <span style="font-weight: bold;">Dutch oven recipe</span> to try !<br /><span style="font-weight: bold;">Dutch Oven Recipes INGREDIENTS</span><br /><ul><li>1 3lb. Corned beef brisket</li><li>16 sm. White onions, peeled</li><li>15 peppercorns</li><li>2 bay leaves</li><li>8 sm. Pototoes, peeled</li><li>8 med. Carrots, halved across</li><li>1 med. Head cabbage, cut into wedges</li></ul> <span style="font-weight: bold;">Dutch Oven Recipes </span>INSTRUCTIONS<br />Place beef & enough water to cover into dutch oven. Heat to boiling, cover, reduce heat & simmer 1 1/2 hrs. (or 1 hr. Per lb.) add onions & potatoes. Cover; simmer 20 min. Add carrots. Cover; simmer 15 min. Arrange cabbage over all.<br /><br />Cover; simmer 15 min. The <span style="font-weight: bold;">Dutch oven recipe</span> of corned beef is ready..enjoy it !<br /><a href="http://dutch-ovenrecipes.blogspot.com/2009/06/barbecue-beef-brisket.html"><span style="font-weight: bold;">Dutch-oven recipes-barbecue-beef-brisket.</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-50430304457854294752010-02-24T20:15:00.000-08:002011-02-07T17:41:36.085-08:00Beef Burgundy Dutch Oven Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7BQTr4theUWwQFk16NULARriMhmJJ1ig2o8bBwOmzAV8xGhGVlFZz-ubzHjaQ3vwOTRA-I05RRa0I0dA0fvGkzRnlzdcaVuxLIZqt0P99lBPPn84KyBrIAzWcK8xTr_l9Bhpi0SuBn0/s1600/Beef+Burgundy.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 226px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7BQTr4theUWwQFk16NULARriMhmJJ1ig2o8bBwOmzAV8xGhGVlFZz-ubzHjaQ3vwOTRA-I05RRa0I0dA0fvGkzRnlzdcaVuxLIZqt0P99lBPPn84KyBrIAzWcK8xTr_l9Bhpi0SuBn0/s320/Beef+Burgundy.jpg" alt="" id="BLOGGER_PHOTO_ID_5571126388553764178" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Beef Burgundy Dutch Oven Recipe</span></span><br />A great <strong>Dutch oven recipe</strong> to try !<br /><br /><span style="font-weight: bold;">Dutch Oven Recipes INGREDIENTS</span><br /><ul><li>2 1/2 pounds lean boneless round steak</li><li>Vegetable cooking spray</li><li>4 cloves garlic -- minced</li><li>2 cups Burgundy or other dry red wine</li><li>10 3/4 ounces cream of mushroom soup -- (1 can) undiluted reduced-sodium and low-fat</li><li>10 1/2 ounces beef consomme -- (1 can) undiluted</li><li>1 ounce onion recipe soup mix -- (1 envelope)</li><li>6 cups sliced fresh mushrooms</li><li>16 ounces frozen pearl onions -- (1 package)</li><li>3 tablespoons all-purpose flour</li><li>1/2 cup water</li><li>24 ounces medium egg noodles -- (2 packages) uncooked</li><li>1/4 cup grated Parmesan cheese</li><li>3/4 cup nonfat sour cream alternative</li></ul><span style="font-weight: bold;">Dutch Oven Recipes </span>INSTRUCTIONS<br />Trim fat from steak. Cut steak into 1-inch cubes.<br /><br />Coat a large, oven-proof <strong>Dutch oven</strong> with cooking spray; place over medium heat until hot. Add steak; cook 9 minutes or until steak loses its pink color. Drain well; set aside.<br /><br />Wipe drippings from pan with a paper towel.<br /><br />Recoat pan with cooking spray; place over medium heat. Add garlic; saute 1 minute. Add wine and next 3 ingredients; stir well, and bring to a boil. Return steak to pan; stir in mushrooms and onions. Remove from heat; set aside.<br /><br />Place flour in a small bowl. Gradually add water, blending with a wire whisk; add to steak mixture. Cover and bake at 350°F for 1-1/2 hours.<br /><br />Cook noodles according to package directions, omitting salt and fat. Drain well, and place in a large bowl. Add cheese and sour cream; toss gently to coat. Yield: 12 servings (serving size: 3/4 cup steak mixture and 1 cup noodles).<br /><br />The <strong><a href="http://dutch-ovenrecipes.blogspot.com/2009/06/different-sauerbraten.html">Dutch oven recipe</a></strong> of beef burgundy is ready to serve....nice !Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-84782414446211928612009-06-17T08:43:00.000-07:002010-02-24T20:30:26.064-08:00Dutch Oven Barbecue Beef Brisket<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrIrqXe5QQ6jGaugxnE9H4RF2vZFdejnN5_uypto6omCQ8sPux01TkD38Dv1shUl2Q7iUD5aat-nUTa6aIfKmFFc3G1QOn4rj61_hs0bFIj9Iu78TzyBwonDN_bbk-N8VllkLLwW-ICT0/s1600-h/barbeque+beef+brisket.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 177px; height: 138px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrIrqXe5QQ6jGaugxnE9H4RF2vZFdejnN5_uypto6omCQ8sPux01TkD38Dv1shUl2Q7iUD5aat-nUTa6aIfKmFFc3G1QOn4rj61_hs0bFIj9Iu78TzyBwonDN_bbk-N8VllkLLwW-ICT0/s320/barbeque+beef+brisket.jpg" alt="" id="BLOGGER_PHOTO_ID_5389343671099048674" border="0" /></a><br /><span style="font-weight: bold;font-size:180%;" ><br /><br /><br /><br /><br /><br />Dutch Oven Barbecue Beef Brisket</span>....a great recipe using<span style="font-weight: bold;"> Dutch Oven</span> ..!<br />INGREDIENTS<br /><ul><li>5-6 lbs. prime fresh beef brisket; well trimmed </li><li>3 lg. sweet onions; thickly sliced</li><li>6 lg. cloves garlic; pressed or minced </li><li>1/2 cups chili sauce (your favorite)</li><li>2 Tbs. onion salt </li><li>1/2 cup light brown sugar</li><li>2 Tbs. celery salt </li><li>1/2 cup beer (your favorite brand)</li><li>1 Tbs. course ground black pepper </li><li>1/2 cup Worcestershire sauce</li><li>4 Tbs. Wright's liquid smoke </li></ul>INSTRUCTIONS<br />Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all.<br />Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).<br /><br />In a 10" <span style="font-weight: bold;">Dutch oven</span> combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar<br />has been dissolved.<br /><br />Place the beef brisket in a 12" <span style="font-weight: bold;">Dutch oven</span> and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.<br />When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated. The <span style="font-weight: bold;">Dutch oven recipe</span> of barbeque beef brisket is ready to serve..enjoy it !<br /><a href="http://dutch-ovenrecipes.blogspot.com/2009/06/different-sauerbraten.html"><span style="font-weight: bold;">different-sauerbraten.</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-23334039106558954072009-06-17T08:40:00.000-07:002010-01-18T02:01:34.885-08:00Dutch Oven Stuffing<span style="font-weight: bold;font-size:180%;" >Dutch Oven Stuffing</span><br />A great<span style="font-weight: bold;"> Dutch oven recipe</span>...try this !<br />INGREDIENTS<br /><ul><li>1 lb. pork sausage </li><li>2 Tbs. dry sage leaves</li><li>1/2 cup butter </li><li>1 Tbs. dry thyme</li><li>2 red onions; diced </li><li>1 Tbs. tarragon leaves</li><li>6 stalks celery; diced </li><li>2 Tbs. dry parsley</li><li>2 cups fresh mushrooms; sliced </li><li>4 eggs; beaten</li><li>6 cloves garlic; minced </li><li>2 cups chicken broth</li><li>3/4 cup pinenuts </li><li>2 tsp. salt</li><li>9 cups dried bread cubes </li><li>1 1/2 tsp. black pepper</li></ul><br />INSTRUCTIONS<br />Brown sausage in a 12" <span style="font-weight: bold;">Dutch oven</span> using 20-22 briquettes bottom. Add butter, onions, celery, mushrooms, garlic, and pinenuts. Saute until vegetables are tender.<br />In a large bowl combine remaining ingredients and mix until bread cubes have absorbed all the broth. Add bread stuffing mixture to the sauteed vegetables in the <span style="font-weight: bold;">Dutch oven</span> and stir until well mixed.<br /><br />Cover <span style="font-weight: bold;">Dutch oven</span> and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes. The <span style="font-weight: bold;">Dutch oven recipe</span> is ready to serve...nice !<br /><a href="http://dutch-ovenrecipes.blogspot.com/2009/06/barbecue-beef-brisket.html"><span style="font-weight: bold;">barbecue-beef-brisket.</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-65827649932552654082009-06-17T08:37:00.000-07:002009-10-05T21:32:28.272-07:00A Different Sauerbraten<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1ISppcdvUB7hUVgu-OSkDGqz8zL8OO2WblDo4bVfjeG_JKJawd_h5Qw9y8FSal1wqqBlc5a9-okEOvnk_sfV-7CQUvNWq3yJpFOQW0-r1-N41pcWamjLfGb7r5OmvpoE8PzcVsLMgGI/s1600-h/Sauerbraten.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 120px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1ISppcdvUB7hUVgu-OSkDGqz8zL8OO2WblDo4bVfjeG_JKJawd_h5Qw9y8FSal1wqqBlc5a9-okEOvnk_sfV-7CQUvNWq3yJpFOQW0-r1-N41pcWamjLfGb7r5OmvpoE8PzcVsLMgGI/s320/Sauerbraten.jpg" alt="" id="BLOGGER_PHOTO_ID_5361897657197102466" border="0" /></a><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;">A Different Sauerbraten</span></span>...a great<span style="font-weight: bold;"> Dutch oven recipe</span> to try ! Nice one !<br /><br />INGREDIENTS<br /><ul><li>Bacon, 4-6 slices</li><li>Beef roast</li><li>Flour</li><li>4 ea Carrots</li><li>4 ea Celery stalks</li><li>3 ea Onions</li><li>8 oz Sour cream</li><li>3 ea Bay leaves</li><li>Salt and pepper to taste</li></ul>INSTRUCTIONS<br />Cook bacon in a large <span style="font-weight: bold;">dutch oven</span> and add cleaned veggies (carrots and celery cut into two to three pieces per stick and onions cut in half and torn apart). Brown veggies thoroughly. Roll roast in flour,salt, and pepper mixture. Add roast to pot and brown. (remove veggies) Return veggies to pot and add water to cover. Add bay leaves and simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder (liquid and veggies) in blender with sour cream to desired taste. Pour gravy over roast and serve with knodel and rotkohl. Panni brand Knodel (potato dumplings) mix can be found in the specialty food aisle and is easy to prepare. The <span style="font-weight: bold;">Dutch oven recipe </span>of Sauerbraten is ready to serve...delicious !<br /><a href="http://dutch-ovenrecipes.blogspot.com/2009/06/barbecue-beef-brisket.html"><span style="font-weight: bold;">barbecue-beef-brisket.</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8458193139630799920.post-42692820669690155372009-06-17T08:29:00.000-07:002009-10-05T21:37:26.805-07:00Baked Salmon Dutch Oven Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DZcXqL20cNXN-oKpFHzBN3Ttm1VW_9-jWurEHJJ3m39_hpZdMqdia5YirSql1YwgX7vUmLItkRNLjFy_8MLj459zfM5mjZJGpL5WcxXZj0ZD2UqDVzX4BdACL86hQ7vk_msP0pCDmV8/s1600-h/baked+salmon+dutch+oven.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 164px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DZcXqL20cNXN-oKpFHzBN3Ttm1VW_9-jWurEHJJ3m39_hpZdMqdia5YirSql1YwgX7vUmLItkRNLjFy_8MLj459zfM5mjZJGpL5WcxXZj0ZD2UqDVzX4BdACL86hQ7vk_msP0pCDmV8/s320/baked+salmon+dutch+oven.jpg" alt="" id="BLOGGER_PHOTO_ID_5348320860613812130" border="0" /></a><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><br /><br /><br />Baked Salmon Dutch Oven Recipe</span></span><br /><br />Ingredients: <br /><ul><li>1 11-inch length of whole salmon body</li><li>6 ears of corn</li><li>1/2 stick butter, melted</li><li>3 tablespoons lemon juice</li><li>1/2 cup sliced onion</li><li>1/2 lemon, sliced</li><li>seasoned salt</li><li>parmesan cheese</li></ul>INSTRUCTIONS<br />Place husked corn in bottom of dutch oven to cover bottom.<br />Shake seasoned salt inside salmon.<br />Lay alternating slices of onion and lemon inside the salmon.<br />Pour 1 cup water into the Dutch Oven<br />Lay salmon on corn cobs.<br />Mix butter and lemon juice and baste top of salmon.<br />Cook for 15 minutes with 2/3 coals on top and 1/3 underneath.<br />Sprinkle parmesan cheese on top.<br />Cook for another 15 minutes.<br />Serve with rice, noodles, or couscous. The <span style="font-weight: bold;">Dutch oven recipe</span> is ready to serve....! Enjoy !<br /><br /><a href="http://dutch-ovenrecipes.blogspot.com/2009/06/different-sauerbraten.html"><span style="font-weight: bold;">Different-sauerbraten.</span></a>Unknownnoreply@blogger.com0