Dutch Oven Campfire Instructions :
First of all mix well adding bread crumbs to produce a dense meatloaf. Place in a #10 Dutch oven that has been sprayed well with a non stick spray. Cover and cook for about 30 min or until almost done.
While that is cooking, mix 2 boxes of cornbread mix according to the instructions given and add the following:
1 small onion finely chopped
2 medium jalapenos finely chopped
1 can of creamed corn
Mix well.
Remove meat from oven and carefully drain off any liquid. Pour cornbread mixture over the top of the meat and return to oven for approximately 20 min. Watch this carefully. Check for doneness with a toothpick. Well done. Enjoy!
3 vine-ripened tomatoes, grilled, seeded and chopped
1 tablespoon vegetable oil
7 quarts water or vegetable stock
1 smoked ham hock
1 teaspoon toasted coriander seed
1 bay leaf
2 whole dried red chile peppers
Salt and pepper, to taste
Soak beans overnight in water to cover, changing water once; drain.
Dutch Oven Camp Instructions
First of all when beans are ready, saute onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. And then add water or stock and ham hock; bring to a boil. Next is to add beans, coriander seed, bay leaf and dried chiles. Continue to boil for 30 minutes, then lower heat, cover and simmer for three to four hours, until beans are tender. Season with salt and pepper to taste. Good to try ! Enjoy!
2 large packages (24 oz to 32 oz total weight) extra wide egg noodles
Dutch Oven Campfire Instructions
First of all set sufficient water to boil in accordance with the package directions of the noodles. A large pinch of course salt may be added to speed boiling and help flavor the noodles. Heat a large skillet (12 to 14 inch) and add the oil. Immediately place the brats into the oil and begin to move them around to completely brown them. This should take about ten minutes.
Remove the brats from the pan and allow to rest at least five minutes. Check the water and when appropriate add the noodles. After the brats have rested, slice them into 1/2 inch pieces and set aside for later use. Add the onions to the skillet and reduce the heat slightly to a medium high. Allow the onions to just begin to turn clear then add the mushrooms.
Raise the heat slightly closer to high. The vegetables should begin to absorb the drippings from the pan.
When this happens return the sliced brats to the pan and allow them to cook for about 5 minutes while continually stirring. If the pan appears to be dry additional cooking oil may be added a half tablespoon at a time. Add no more than one additional full tablespoon.
Sprinkle one half the flour over the contents of the pan and add the garlic. Stir to combine well and to absorb the flour. Add the sour cream and combine well. Add the wine a little at a time to achieve a consistency about like a sausage gravy or a bit thinner. This should take about half of the wine. When the noodles are finished drain them well, add them to the sauce and combine well. Check the sauce. If it is too thick add a little more wine and combine. If too thin (doesn't coat the noodles) sprinkle a little of the remaining flour over the dish and combine well. Do not use more flour than what was left over from the original recipe measure because too much raw flour will ruin the dish. Enjoy!
Dutch Oven Campfire Instructions
Pat meat out on Saran wrap, aluminum foil or a cookie sheet. Use the rolling pin to roll it out to a rectangle about 1/2 inch thick. Place diced vegetables on top of rectangle. Remove Saran wrap or foil if you used it. Roll meat and vegetables as you would a cinnamon roll. Place in an aluminum foil lined 12 inch Dutch oven, if you had to make a seam in the foil, make sure the seam is down. Bend the meal roll to fit the Dutch oven if necessary. Bake for 15-20 minutes and baste with 1/2 of the barbecue sauce. Bake another 15 minutes. Add the remaining sauce. Bake for approximately 1 hour with coals on top and bottom. Enjoy!
Dutch Oven Camp Instructions
Steps: Heat bacon grease or vegetable oil in Dutch oven (don't let the fire get too hot) Add roast and brown on all sides Dissolve the bouillon cube in boiling water Add catsup, Worchestershire sauce, chopped onion, salt, garlic, garlic salt, and pepper. Stir and pour over roast. Put the lid on and cook for 2 to 2 1/2 hours over low heat (in oven, 250 degrees) until the meat is tender Remove Dutch oven from heat and take out roast Blend flour into cooled liquid to make gravy Return to heat and add mushrooms and sour cream (stir until gravy is smooth and hot) Slice beef and serve with gravy. Enjoy!
1 Salmon Filet (determine size according to number of people to be served.)
Black Pepper
Garlic Powers
1 Fresh Lemon
4-6 Fresh Mushrooms
4-6 Green Onions
4 oz Creamed Cheese
Dutch Oven Camp Instructions
First of all leave skin on the salmon filet. Next is to slice filet into wide strips. And then place salmon strips, skin side down, into bottom of 12" Dutch Oven. Sprinkle on black pepper to your taste. Sprinkle on garlic powder to your taste. Cut fresh lemon into quarters and squeeze over salmon strips. Slice fresh mushrooms into thin slices and spread over salmon strips and onto bottom of oven. Slice fresh green onions into thin slices and spread over salmon and onto bottom of oven. Drop small chunks of creamed cheese onto salmon strips. Top with lemon slices for color and presentation. Cover Dutch Oven and cook for 15-20 minutes...enjoy the baked salmon !
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