I have lots of antelope steak (my husband hunts). Please don't freak out about the hunting - I never thought I could be with a hunter but I've come to accept it. Anyways, antelope steak is very lean, thinner than a beef steak, virtually no fat so it cooks very quickly and I don't want to dry it out. I prefer my meat medium rare and juicy, hate it well done.
I have onions, carrots, potatoes, garlic, red wine, lots of seasonings in the house, but I've never made a stew in my life. My hubby's been asking for antelope stew and I have 4 hours until he gets home. I have a crock pot as well as a large stew pot (is this called a dutch oven?) What can I do?? Any tips for keeping the meat from drying out or overcooking also?
i got this from the food network website and im looking to make a chicken stew but i read 'flour' in the ingredients... does flour go in stew?
3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. ...
sorry, one more question!!!
it says to bake it after u mix all the ingredients into a saucepan. is the baking really necessary? or can i just keep i ton the stove for like a coupl of hours..?
Chili Noodle Casserole
2 packs Beef Ramen Noodles
1 can sweet peas with the water (Do NOT Drain)
10 slices of American cheese
1 can Hormel beef chili with NO Beans
1/4 cup sugar
Season-All desired to taste
Cook noodles as directed on package. After draining, mix all ingredients + the 2 beef flavor packs of noodle powder together in a dutch oven or crock pot. Put on medium heat & stir every 2 minutes until all cheese has melted. Let the water from the peas cook down some & then turn off the heat when everything starts sticking to the pot. Let stand for 20 minutes. Enjoy!
Serves 6. It's VERY bold flavor! More bold than Doritos.
Hi, I am not crazy... but I need to know if there is any way you can bake/cook biscuits in the griller.
Our oven has died and I need to make some x-mas cookies for an upcoming work day.
Just to clarify, I mean a griller as in the one you find in an oven - so the heat is from above (I'm clarifying this since some of the questions in here deal with dutch ovens or outdoor grills).
If you know it's possible I would love any tips or links to a recipe - whatever you can suggest is appreciated! Thank you!
Try This Recipe
And Tell Me How It Went
double-chocolate sandwich cookies
Gourmet | December 2007
Gina Marie Miraglia Eriquez and Lillian Chou
recipe photo reviews (7) video my notes Whether you dunk them in milk, pry them apart, or devour them whole, sandwich cookies are irresistible. These, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate, are so much better than that supermarket version.
Active time: 1 1/4 hr Start to finish: 4 hr (includes chilling dough)
Servings: Makes about 3 1/2 dozen cookies
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IngredientsFor dough
2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
3/4 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
For ganache
1/2 cup heavy cream
1 1/2 tablespoons light corn syrup
3/4 pound fine-quality white chocolate, melted
2 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
Equipment: a 1 3/4-inch fluted round cookie cutter
Garnish: decorative sugar (optional)
PreparationMake dough:
Whisk together flour, cocoa powder, baking powder, and salt.
Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.
Make ganache while dough chills:
Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate. Stir in butter and vanilla until smooth. Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes.
Cut and bake cookies:
Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.
Cut out as many rounds as possible from first chilled square with cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1/2 inch apart. (If dough becomes too soft, return to freezer until firm.)
Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).
Make more cookies with remaining dough and scraps (reroll only once).
Assemble sandwich cookies:
Beat ganache with an electric mixer at high speed just until light and fluffy. Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors). Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches. Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour.
Cook's notes:
• Dough can be chilled up to 2 days.
• Ganache can be made 1 day ahead and chilled, its surface covered with parchment. Bring to room temperature, then beat with mixer before using.
• Sandwiched cookies keep, chilled, 4 days.
I will be using store bought stew meat, white onion, carrots, celery, and potatoes. I have a seasoning packet for stew (I moved ((without moving my stuff)) recently and most of my spices are in another state), plus s&p, garlic powder, cayenne, poultry seasoning, and rosemary. And tabasco. I have flour. And beef broth. I can get red wine and already have beer.
I have a 1.5 quart casserole dish (this does not have to be a huge stew) and a fry pan and medium sized pot.
What would you do with these limited resources? I am craving stew but do not have a dutch oven....I will buy any extra ingredients (esp Leeks, red wine, bay leaves, basil/italian seasoning, guinness) if neccessary and should be getting a better pot for cooking from a friend tommorow.
I have never made stew before.
Whoa...I can't believe how many people didn't read my actual post. I specifically listed all the things I HAVE. i DON't have a dutch oven or crockpot.
I used to be able to buy this Dutch scone type pancake thing from a market and I would like to find the recipe for it,it is called Dree,but dont know the exact spelling.It has sultanas in it and I think its cooked in oil,they get a ball of it on a spoon and drop it into the oil.After its cooked its dusted with icing sugar.They taste amazing and if anyone can help its greatly appreciated.
What would happen if I mixed these two recipes together? Or if I poured the chocolate in and put the meringue mixture on top?
Chocolate Meringue Kisses
Low Carbohydrate Recipe
Ingredients:
4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa
INGREDIENTS:
•1/2 cup all-purpose flour
•1/2 cup Dutch Process Cocoa
•1/2 tsp baking powder
•1/2 cup sugar
•1/8 tsp salt
•2 tbsp canola oil
•4 ounces unsweetened applesauce
•2 tsp vanilla extract
•1 egg, lightly beaten
•2 egg whites
PREPARATION:
Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with cooking spray.
Whisk flour, cocoa, baking powder, sugar and salt in a small bowl. In a medium bowl, combine oil, applesauce, vanilla, egg and egg whites. Gradually stir in dry ingredients to wet ingredients until well combined. Pour into baking pan and bake for 20 minutes, until sides pull away from edge of pan. Cool in pan and cut into 16 squares.
Home made, store bought, grandma made, mom made, something you made by accident in your dorm room. You get the idea. If you even have a recipe great. Would you be willing to share? Im always on the look out for great new recipes to try.
And my fav all time home made dessert has to be my moms, Dutch oven deep dish cheddar cheese topped sweet and sour apple pie with fresh churned vanilla ice cream" the old hand crank method". What can I say nothing for me beats moms cooking when we lived on the farm...........darn move..lol
"Be kind to others for it will come back to you 10 fold and be twice as hurtful"- my grandmother
Such simple answes, dont some of you wish to elaborate as to what kind of cheesecake it might be? Common dont just be answering to just answer put some heart in to it.
Murice whats fruity russian icecream, got a recipe? Sounds very good.
I tried a recipe from Mother Erath News Dec/Jan issue and it was spectactular. I was sketical because it only used 1/4 tsp yeast and needed to raise for 8-12 hours. It cooks in a dutch oven, closed for 1/2 hr, uncovered for 20 minutes. If you have not tried this and are bread makers....try it. The bread is awesome!
Annie...so you know the joy of this bread. Excellent!
Spiced Cider
1 teaspoon whole cloves
1/2 teaspoon allspice
rind of one orange, cut into strips
2 quarts apple cider
3 cups pineapple juice
3/4 cup orange juice
2 Tablespoons lemon juice
Place first three ingredients in tied cheescloth bag. Combine spice bag and the juices in a dutch oven. Cook, uncovered over medium heat until thoroughly heated.
Add a cinnamon stick or peppermint sticks to individual cups. Enjoy!
You guys are awesome!
I am soooo making that casserole on Christmas morning. (cute pic too!)
My recipe calls for a ovenproof Dutch Oven to cook my beef stew. I don't have a dutch oven will any ovenproof dish with a lid work?
It's a casserole dish.
Can anyone share this recipe with me? This was the name of a Girl Scout recipe for the cooking badge in the late 1970s-early 1980s. It was cooked in a dutch oven with onion, spaghetti broken into 3-4" pieces, some type of tomato sauce/paste, ground meat, seasonings, and made a casserole-type dish. I've tried search engines, but can't find the recipe. Thanks for all serious replies!
And will I have to adjust the recipe at all? Help! I am trying to make a special dinner for tonight (it's 11:15 AM), only to find that I am short a casserole dish.
Thank-you, Thank-you, Thank-you!!! Thumbs up to all three of you kind ladies! It's 1PM. Gotta start cooking. Happy Superbowl Day! :=)
I'm going to make a pot roast recipe and it calls for red wine. I am not old enough to purchase red wine. I would like to know is there a subsitute for red wine that i used in this recipe?
Here is the recipe its by "How to boil water" Tyler Florence show on the food network channel:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31861,00.html
Another question:
Why is the "dutch oven" called that? Is it better to use?
Because I have been seeing a lot of recipes use a dutch oven. I even saw this show a year or so ago ,where this man from one of the food network's show would cook his food outside like he was camping.
One of the recipes was some type of chocolate cake he cooked in a "dutch oven" over a camp fire. I wish I could find his show again. It was so cool. He cooked some of everything on that camp fire!
Thank you.
All meals will be cooked on propane stove or dutch oven, fresh food to be brought in daily. Breakfast and Dinner are covered, but everyone says please, no more sandwiches for lunch. Boy scouts are 14 - 17 years old and will be helping with cooking.
There are so many great slow cooker recipes out there, but a lot of them require you to brown your meat, then transfer to the slow cooker and cook on, say "low for 9 hours". Can I use my dutch oven in a similar way so I can just use the one pot for everything? It seems much more practical to brown the food in the pot you're going to use so you don't lose the flavor from the stuff that sticks to the pan. If this does work, what temperatures in the oven would I substitute for 'low' and 'high'?
This summer I'm going to be working in a state park, and I'll be camping out in the park rather than renting a place. I'm going to be doing most of my cooking either over a campfire, with a reflector oven, dutch oven, or on a small propane stove.
Does anyone know any good (affordable) recipes for this sort of thing? I also probably won't have refridgeration, so most of my ingredients will be dry or canned. One-pot recipes would be good; that way I have less dishes to do. I'm expecting to eat a lot of food based around rice, noodles, and potatoes, so simple recipes along those lines would be great.
Thanks!
I recently bought a magazine with several recipes I'd like to try but they all require a slow cooker. I don't own a slow cooker and am reluctant to buy one just so I can try out these meals - they might not be as tasty as they look! Can anyone suggest some alternate methods for cooking? Would a dutch oven on the stove top be any good? If so, do I have to cook the dish for as many hours as the slow cooker method requires?
I have a recipe for beef tacos that call for stove top cooking in dutch oven for approx 3 hours. I'd like to brown the meat and then throw everything in the slow cooker but not sure about the time conversions.
Hey, I was wondering if anyone can help me out.
I have a very serious allergy to eggs. And I go on a lot of campouts. My group planned to make pizza in a dutch oven (they have a recipe). While the recipe does not call for eggs, stuff with eggs HAS been cooked in the dutch oven before. And with my allergies, any pots, pans, silverware, etc. has to be washed.
My question is this: We have a dutch oven (cast iron, I believe) that is seasoned but needs to be washed. VERY thouroughly. How do I do this? How do I reseason?
Thanks!
To clarify:
Yes, I have had blood work done. I have been positively allergic to eggs. Thank god I haven't had to use my epi-pen yet, though I have to carry one with me wherever I go.
I am allergic to both egg white and yolk with 2.6 and 3.9 respectively. A minor allergy is about .3 or less, so it is life-threatening.
I just ordered a cookbook strictly with recipes for a dutch oven. I love to cook and bought one for less than $20, and it has served the purpose. In this new book though, you cook breads, desserts, etc. with it. Do you think the cheaper kind would work for these recipes? Thanks :)
I really must apologize straight away because this is an incredibly stupid question.
I was reading a magazine that features a woman who cooks meals whose healthy recipes are designed for those with MS. She makes them all in a Dutch Oven, though - an item I've never heard of.
I've been looking at Dutch Ovens on eBay and in MANY of the ads they say things like "you can use on stove top and in freezer." They do not, however, point out specifically that it can be used INSIDE an oven.
The chef who wrote the article cooks all of her meals in a Dutch Oven IN her oven.
I can cook in a Dutch Oven IN my oven, right?
They're very expensive so I have to make the right choices here.
Thank you!!!
topic + i like to cook over an open flame i.e. campfire and need a super good dutch oven dump cake or something sweet to serve after dinner recipe
might anyone have something that would knock the boots off my friends?
The following recipe requires a dutch oven, and I don't have one, nor do i plan on buying one. I'd still like to make this recipe. Does anyone know how i can convert this recipe to work with a roasting pan?
Thank in advance!
Barbecued Beef Sandwiches
INGREDIENTS
* 1 boneless beef chuck roast (about 3 pounds)
* 2 teaspoons salt, divided
* 1 teaspoon pepper, divided
* 2 tablespoons vegetable oil
* 2 cups water
* 1 cup ketchup
* 1 large onion, chopped
* 1/4 cup cider vinegar
* 1/4 cup Worcestershire sauce
* 1 tablespoon chili powder
* 1 garlic clove, minced
* 12 kaiser rolls, split
PREP 10 min.
COOK 150 min.
TOTAL 160 min.
DIRECTIONS
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In a Dutch oven, brown roast in oil on both sides; drain. Combine the water, ketchup, onion, vinegar, Worcestershire sauce, chili powder, garlic and remaining salt and pepper; pour over meat.
Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove roast; slice. Skim fat from cooking juices. Return meat to the pan; heat through. Serve on rolls. Yield: 12 servings.
Can anyone share or point me in the direction where I can find healthy, vegetarian dutch oven recipes to make over a campfire? We'd like to find something that we can cook and eat while camping...
Thanks So Much!!
Everyone has been so helpful... Thank You!! I'm going to practice and do some experimenting w/vegetable broth, potatoes, spices, tomatoes, etc.....
i got one for my wedding shower last weekend but my fiance and i dont even have a grill!!! I thought you can use cast-iron cookware indoors---does anyone know of a website with indoor cast-iron dutch oven recipes?
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