Let do some group --------- cooking.

[campmaster-k]

Now I know you all like the food porn so let do some new stuff. Drag out your oven and cook something up and take some pictures.

I will make a cobbler tonight at take some provocative pics and see if we cant get some saliva flowing here. I am drooling just thinking about it.

I will do the same cobbler I did for the cookoff so yall can see it .

Who will join me. It doesnt have to be tonight , just cook something up over the weekend and show us what you did.

Here is a cherry cheese cobbler I did last year just to get us started.





Stuffing a big mouthful would be good too.

[campmaster-k]

I cooked the best cobbler ever. Pic in the morn.

[Woodbutcher]

Well I did not make this yesterday and I have posted it before but maybe it will give the thread a bump.


Chicken Enchilada with Spanish rice...

Chicken Enchilada Ring
14" dutch oven

2 cups cooked shredded chicken
1 cup cheddar cheese
1 small can chopped chilies, undrained
1 cup sour cream
1 cup re fried beans
1 package taco seasoning
2 packages of crescent rolls

Stir together chicken, cheese, chilies, sour cream, re fried beans and taco seasoning. Unroll crescent dough and separate triangles. Arrange them in the dutch oven, making a circle with wide ends overlapping in the center and points toward outside. Spread chicken mixture evenly onto widest end of each triangle. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring. Bake at 375 degrees for 20 to 25 minutes. Serve with salsa and sour cream, if desired. Serves 6.


Easy Mexican Rice
10" dutch oven

1 cup rice
2 Tbs. olive oil
1 small can tomato sauce (about 1/2-3/4 cup)
2 cups chicken broth
1/4 tsp. garlic powder
1/4 tsp. cumin

Heat the oil over a full spread of coals and saute the rice until lightly browned. Add the remaining ingredients. Bring to a boil, remove a few coals, cover and simmer 20 minutes or until rice is tender. Serves 4.

[campmaster-k]

That is incredible! Bravo!

[campmaster-k]

The key to this cobbler is this super easy and great tasting batter.

1.5 cups reg sugar
1 cup self rising flour
1 stick salted butter - melted
1 cup whole milk - we are campin here this is not health food.
a dash of salt
a dash of accent (msg) msg is not poison in fact its why Doritos taste so good, ever eat just one Dorito.
a little splash of vanilla

mix it all up and put it over whatever you want. Berries or pie filling. One this one I used about half fresh grates apples and half canned apple pie filling.
1.5 cans apple pie filling and 1 big apple (grated)

After the apples are in the bottom pour the batter and then I dropped one package of cream cheese evenly , then a light sprinkle of butterscotch chips.
Butterscotch chip have a strong flavor so go easy or the whole thing will just taste like those chips.
Then some nuts on top. Cook about 40 min. in a 10" oven. 8 bricks in bottom, 12 on top.











Mary would not let me take a picture of her eating it. Maybe next time.

[bc toys]

woodbutcher can you post this recipe it sounds so good love me some Mexican food

[Fyddler]

Need to get me a Dutch Oven!

[Woodbutcher]

woodbutcher can you post this recipe it sounds so good love me some Mexican food

I went back and put the recipes in with the picture. The rice was my addition. We have the start of a dinner here, who will be next?

[rmclarke]

I just tried this recipe for Berry Scones this morning....it was great;

http://camp-cook.com/forum/viewtopic.php?t=4362&highlight=scones



I used all fresh berries and I used raspberries instead of the cranberries, so the wetness of the raspberries made it turn out more like a coffee cake than scones....but, hey, it's all good!
Thanks Dean for posting that and Courtney for the fantastico recipe, it was berrylishious

[campmaster-k]

OMG that looks awesome. Great work.

[Woodbutcher]

Yea that looks great. I'm going to have to give that one a try.

[rmclarke]

I found this recipe on 'Dutch Oven Madness' blog but it was for a 14" DO. So I decided to try cutting it down for a 12" DO (cuz that's all I have right now
I don't think I got my oven up to the 400 degrees called for so it took longer that the 15-20 minutes called for in the original recipe (mine took about 50 min). It turned out very good though. I think I'm a bit more confident now when it comes to 'tweaking' recipes Also, preheating the DO lid is important.





Cheese Stuffed Focaccia
( for 12" dutch oven)

10 ½ oz (1 cup 2.5oz) warm water
1 ½ Tbs active Dry Yeast

4 ½ Tbs Butter
3 Tbs nonfat Dry Milk powder
4 ½ Tbs Sugar
2 ¼ tsp Salt
4 ½ cups Flour

2 Tbs Olive Oil
7 slices provolone cheese
7 oz shredded mozzarella
1 Tbs dried Basil, divided
1 tsp dried Oregano
1 1/2 tsp. dried Rosemary
1 1/2 tsp. dried Thyme
2 cloves minced Garlic
1/2 cup fresh Parmesan cheese, shredded

In a bowl, combine the water and yeast. Allow to sit for 5 minutes

Add butter, milk, sugar, salt and flour and knead well. Cover and let rest for 15 minutes

Knead for 1 minute. Roll out half of the dough into a 12 inch circle. Put dough in the DO and press it up the sides just a little. Brush with 1 Tbs. olive oil.

Cover with Provolone and Mozzarella cheeses. Sprinkle cheeses with Oregano, Rosemary, Thyme, Garlic and ½ the Basil.

Roll out remaining dough into a 12 circle and lay on top of the cheese layer; pinch bottom and top layers together.

Brush with remaining oil and sprinkle with Parmesan cheese and remaining Basil.

Bake at 400° until slightly browned. Important to preheat the lid.

I used 19 coals on top and 10 coals on bottom for 12”. This took about 50 minutes. I rotated the DO and the lid every 10 minutes. At about 30 minutes, I removed the DO from the bottom coals and placed the bottom coals on the lid, to help brown the top a bit more. Turned out good....like stuffed pizza...could use pepperoni or salami in the middle in place of some of the cheese. Would be really good to dip it in a heated marinara sauce when serving.

Happy cooking!

[rmclarke]

I'm trying to cook in my DO at least once a week...I need the practice.

Tonite:

This is from TnTTT Cookbook2 p.46
I tweaked it some
Chile Relleno Cassarole

1 lb. bulk spicy pork sausage (I used Chorizo – there was lots of liquid to drain off)
½ onion diced
1 small can evaporated milk 12oz
1 (8 ounce) can green enchilada sauce (instead of water)
1/2 teaspoon salt
6 eggs
1/2 cup flour
3 cans (7 oz.) whole green Chiles, seeded (I roasted 6 padillo peppers instead of using canned ones– could have used 8 peppers)
3 cups grated cheese, mixed cheddar and Monterey Jack

Brown the onion and sausage in the bottom of the oven. Remove and set aside.
Beat the eggs, milk, enchilada sauce, salt, and flour together, then stir in 2 cups of the cheese.
Open out the Chiles and put a layer in the bottom of the oven.
Sprinkle 1/2 of the meat then cover with 1/2 of the egg/milk mix.
Add another layer of Chiles, meat and the rest of the liquid. Top with the remainder of the cheese.
Use one Chile and arrange it in strips in a star pattern on top to decorate.

425 degrees for 30 to 40 minutes.
Rotate oven and lid. It should set and get brown on top.

Again, I didn't get my oven hot enough, but it just took longer (about 50 min).
It was muy sabroso!

[doug hodder]

You all are cranking out some incredible eats! I can't wait to get this trailer done as well as all the house stuff so I can try some of these recipes! Too many fun things to do....so little time. Everything I've seen in this thread is something I want to try....Doug

[Vedette]

I saw a recipe somewhere here on the Forum for cooking a 5 lb chicken in a DO.
We are all ready to try this, but now I can't find the recipe!
Getting hungry just looking for it!
Good Roads
Brian