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Showing posts from August, 2009

Wednesday's Dutch Oven Recipe

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Easy Parmesan Breadsticks
12” Dutch Oven Dough:2 ½-3 Cups of Flour 1 Package of Yeast 1 Cup of Warm Water 2 Tablespoons of Olive oil 1 Teaspoon of Salt 2-3 Tablespoons of butter melted Parmesan Cheese Garlic salt to taste 1 Tablespoon of Sesame seeds Soften the yeast in the cup of warm water. (About 5 minutes) Add the oil and the salt to the liquid and mix up, then add 1 ½ cups of flour and mix well. Add the rest of the flour about ½ cup at a time until it forms a nice dough. Knead for 5-8 minutes until dough is a nice consistency. Rub or spray with oil and put in a covered bowl until it doubles in size. (About 1 hour) Then punch the dough down and start forming your breadsticks by rolling them in your hands or on the table top. Dip them in butter and place them in your 12” oven. Pour the remainder of the melted butter over the breadsticks. Then sprinkle them with parmesan cheese, garlic and sesame seeds to your taste. Cover and let them raise for 15-25 minutes. Bake at 350 degrees (15…

Wednesday's Dutch Oven Recipe

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Peach Plum Crisp

10” Dutch oven

Ingredients:

Fruit
4 Peaches (we like fresh)
20-25 Small Plums
½ Cup of Brown Sugar
1 tablespoon of Cornstarch

Topping (Crisp)
¾ Cup of Rolled Oats
¾ Cup of White flour
½ Cup of White Sugar
1 Teaspoon Cinnamon
1/3 Cup of Peach Yogurt
¼ Teaspoon of Salt
1/3 Cup of melted Butter

Spray your 10” Dutch oven with pam. Prepare your fruit mixture peel the peaches and cut them in slices, cut your plums in half take out the pits (in both) then put the peaches, and plums in the mixture. Add your brown sugar and the cornstarch and mix together. Place all of your topping items in a bowl and mix together. It will kind of look like a cookie dough. Plop that on the top of your fruit by the spoonful. You don’t need to stir it in, just leave it on top. Ok you’re ready to cook! Cook at 350 degrees (7 bottom and 13 on top) for 30-40 minutes. Serve warm or cold, if its warm serve with Ice cream or Whipped cream

Wednesday's Dutch Oven Recipe

Pineapple Blueberry Cobbler (or Dump Cake)
12” Dutch Oven

Ingredients:

1 Yellow or White Cake Mix
1 can of Crushed Pineapple
1 small bag of Frozen Blueberries
¾ - 1 Cup White Sugar
1 Cube of Butter

This is an easy recipe (most dump cakes are) Place your can of pineapple in your Dutch oven juice and all, add the frozen blueberries and spread everything evenly around the oven. Sprinkle your sugar over the entire oven. Open your cake mix and dump it evenly over everything. (Don’t mix it in) slice your cube of butter and put it over the entire dessert. There you go you are ready to cook. Cook this at 350 degrees for 30-40 minutes (9 coals on the bottom and 15 on the top) the top will brown a little bit and the juice should be bubbling. Serve with ice cream or whipped cream. Good Stuff!

Wednesday's Dutch Oven Recipe

Susan’s Pizza Chicken

Sauce Ingredients:

6 Chicken Breasts
2 Cans Tomato Sauce
1 Teaspoon Oregano
1 Teaspoon Parsley
½ Teaspoon Garlic
1 Tablespoon Dried Onions
½ Teaspoon sugar
1 Tablespoon Cornstarch (to thicken sauce)
1 Diced green pepper
1 Can of diced Mushrooms

Top:

1 Can of Sliced Olives
6 Pieces of Mozzarella Cheese

Place chicken in a 12-14” Dutch Oven. Combine all sauce ingredients together in a bowl, pour over the chicken breasts in the Dutch oven. Cook at 350 degrees for 30-45 minutes. During last 5 minutes Put a slice of cheese on the top of each chicken breast and pour sliced olives over entire dish. Cook the last 5 minutes or until cheese melts.
(Add or take away seasonings as desired)