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RE: What to do with Yellow banana peppers
Stuff with cream cheese mixed with chopped green olives, wrap in bacon, and grill.
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Spirit Deer
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07/26/09 02:17pm |
Camp Cooks and Connoisseurs
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RE: New Dutch Oven Cooking Lovers
That looks really nice! Thanks for sharing. I think that's the gas grill we have, actually. Ours is still working though.
I've been looking fora 'retired' gas grill to make something similar. Maybe I should post on Freecycle for one because I haven't had any luck so far finding one elsewhere.
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Spirit Deer
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02/04/09 02:27pm |
Camp Cooks and Connoisseurs
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RE: New Dutch Oven Cooking Lovers
Dutch oven cooking = Weight watchers food 4,500 points per meal. But it sure is good no matter what it is.
Only if you choose for it to be. We use the same recipes in the DOs that we use for the stove oven. DO food is like any other, it can be as healthy or unhealthy as you choose.
Click here to see some pics of our various ideas and accessories for DO cooking, if you're interested.
Pork loin is one of our favorite meals to make in the DO. We did a great Easter dinner one year at a local park. It was great because we didn't see anyone else all weekend, not even the rangers.
It'll be interesting to see the pics of your DO table, MO Couple. I love to see other people's 'outside the box' ideas for DO cooking.
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Spirit Deer
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02/03/09 07:08pm |
Camp Cooks and Connoisseurs
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RE: Camp Chef portable camp oven
What negativity? I was responding to this statement and merely stating an opinion:
Pop Ups should just get rid of their regular ranges and use these.
I would not want one of those for the reasons I mentioned. I also said 'to each his own'.
I'm not talking about 'setting up' a Dutch oven, either. My DO comment was for the person who mentioned making pizza in his DO, in case he wasn't aware of the inverted DO method others sometimes use for making pizza.
Our in/out stove does not require any set up.
Most of our DOs are not large and heavy, and we don't use those when overnighting either.
Again, to each his own. As I said previously to the OP:
Glad you like your new oven. Congrats on a fun new toy.
If it makes you happy to look for negativity where there isn't any, have at it.
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Spirit Deer
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02/01/09 12:00pm |
Folding Trailers
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RE: Camp Chef portable camp oven
I'd sure have been unhappy if that oven/stove had come with our new pop up. It would have to be stored somewhere and dealt with every single time we set up or broke camp, and it looks heavy and big to be lifting all the time. I'd much rather have our stovetop that sits on a counter and never needs to be moved if we don't want to move it.
I can see where it would have its uses and to each his own, but I wouldn't like it for our only stove in the pop up.
I make lid pizza in our Dutch ovens. No racks or foil needed.
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Spirit Deer
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02/01/09 09:35am |
Folding Trailers
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RE: A dangerous precedent
I made this cake again with cinnamon chips and chopped walnuts. Yummy! A lot of the chips did settle to the bottom of the cup but it was still good. Adding some ground cinnamon would accomplish the same thing as far as flavor, and be cheaper than the chips and stay evenly distributed, too.
I don't find it messy at all to mix the cake in the mug. Are you using a 12 oz. mug? I bet you could use a 16 oz. mug if you wanted. Might be worth a try if you're having trouble mixing in a smaller one.
We thought the cake had more of a brownie texture and body, too, but that's fine. Better than being dry and crumbly like a boughten cake from a cake mix.
I probably won't try the cake in the baby DO till camping season. I'm confident enough about it that I doubt I'll test it at home before going camping with it. I got into too much trouble today with sweets by taste-testing the Impossibly Easy Coconut Pie and Impossibly Easy Cheesecake (which I made into an experimental lime cheesecake, mmmmmmmmmmmmm!) I try to avoid having a lot of sweets around but couldn't seem to stop myself today. Here's the lime cheesecake recipe, to be made in a #6 DO. This recipe isn't a replacement for a real cheesecake, but it's still quite good and sooooo simple and quick. When I take this camping, I mix everything in the blender at home, put it in Tupperware in the fridge or cooler, and bake it within a day or two. We love lime so this cheesecake has a strong lime flavor. For a less strong flavor, reverse the amounts for the milk and lime juice.
We weren't as happy with the coconut pie. It's more of a custard. We're not really fond of custard so for us it's only so-so.
Impossibly Easy Lime Cheesecake
1/8 cup milk
1/4 cup lime juice
1 egg
1/2 cup sugar
1/4 cup Original Bisquick® mix
1 package (8 ounces) cream cheese, cut into about 1/2-inch cubes and softened
Line #6 camp oven with foil to make removing the cheesecake easier. Spray foil with cooking spray.
Place milk, lime juice, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into DO. Bake at 350 40 to 45 minutes or until knife inserted in center comes out clean; remove from DO by lifting foil and cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.
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Spirit Deer
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01/31/09 01:46pm |
Camp Cooks and Connoisseurs
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RE: Camp Chef portable camp oven
I've had the privilege of being on the receiving end of some mighty fine dutch oven cooking. It's something I'm interested in down the road but right now, it's just the two of us and we haven't really spent enough time around a camp fire to set one up. I also have a tough time with smoke (allergic) and I have to keep a distance from it (though I love campfires).
I use charcoal with our DOs. Very simple, very little smoke. As far as set up, it can be as simple as setting the pot on the ground in the fire pit and using charcoal in there. Plus DO cooking is so easy, and anything you can make in or on your stove at home can also be done in a DO.
Glad you like your new oven. Congrats on a fun new toy.
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Spirit Deer
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01/30/09 07:36am |
Folding Trailers
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RE: Camp Chef portable camp oven
Before we got into Dutch oven cooking, we just used a cheapo $20 gas grill to bake things.
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Spirit Deer
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01/29/09 02:12pm |
Folding Trailers
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RE: Sausage that sticks together.
deleted
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Spirit Deer
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01/27/09 07:53pm |
Camp Cooks and Connoisseurs
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RE: Sausage that sticks together.
deleted
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Spirit Deer
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01/27/09 07:12pm |
Camp Cooks and Connoisseurs
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RE: A dangerous precedent
Okay, in the interest of science, I decided to give this recipe a try in spite of my skepticism.
For my experiment, I used a 12-oz. mug with straight sides, thinking that one with a tapered bottom might cause the cake to cook faster at the bottom. I don't know if that's true or not though.
I followed the recipe almost exactly, but didn't do all the mixing it calls for because I didn't see the point in that. I mixed the dry ingredients in the mug, added the wet ingredients and mixed the whole works up and called it good enough. For this trial run, I didn't add the nuts or chips.
I put the cake in the microwave, set the timer for three minutes, and watched to see what happened. The cake rose above the rim of the cup, but didn't run over. By the end of the time, the cake seemed done so I dumped it out on a plate. The lower one inch stayed in the cup but was easily removed with a spoon. I split the cake in two and served it with cinnamon ice cream.
I really didn't have much faith that this method would produce a very good cake, but it proved to be surprisingly good. The cake has a nice firm texture. I suspect it's best served warm.
So all in all, I'd have to give it a thumbs up for both convenience and flavor.
And I still intend to try making the same recipe in a little Dutch oven over coals. It's a very nice size for a snack cake while camping.
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Spirit Deer
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01/25/09 02:09pm |
Camp Cooks and Connoisseurs
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RE: Here's an old recipe worth a repeat post: chicken pot pie
David, it's very easy to reduce the salt drastically in that dish. Just use homemade, no-sodium chicken broth or the broth the chicken makes itself when the chicken is cooked, and the following recipe instead of the soup. Or just thicken the broth the chicken is cooked in by mixing some cornstarch with cold water and whisking it into the broth until it thickens.
Creamed Soup Mix
2 c. nonfat dry milk powder
3/4 c. cornstarch
1/4 c. chicken bouillon granules
2 tbsp. onion flakes
1 tsp. basil
1 tsp. thyme
1/2 tsp. pepper
Combine all ingredients, mixing well. Store in an airtight container until ready to use.
To substitute for 1 can of condensed cream of soup: Combine 1/3 cup of dry mix with 1 1/4 cup of cold water in a saucepan. Cook and stir until heated and thickened. (I usually use a little less water or more mix because I like a thicker soup.) Makes the equivalent of about nine cans of soup.
I like to keep this in the campers because it takes less room and is lighter than cans. It's also a lot cheaper than canned soup and is fat-free. It tastes a little different but we actually like it better.
I also use this in recipes that call for white sauce or white gravy mixes.
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Spirit Deer
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01/25/09 11:48am |
Camp Cooks and Connoisseurs
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RE: A dangerous precedent
Has anyone actually tried this? I haven't used that specific recipe, but I've had cakes made in the microwave and they weren't exactly wonderful. They don't brown or develop that nice crispness on the outside like they do in a regular oven. As I recall (it's been years), they get sort of rubbery. So I'm curious if this one is any better than the ones I've tried.
This recipe looks like it might be good for a #5 or #6 Dutch oven over coals though, so I might give that a try. I'm always looking for recipes for thsoe small pots. Thanks for posting.
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Spirit Deer
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01/25/09 09:26am |
Camp Cooks and Connoisseurs
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RE: Which grill to buy?
For a gas grill, we always just used a cheapo Sunbeam. We liked that because it's small and also works as an oven with our pop up camper.
We quit using the gas grill when we bought our Cobb cooker. Loved that so much we bought a second one. It's compact so might not work too well when cooking for six though. It's easy to clean as long as I remember to spray it first, and since every piece gets washed, it's a totally clean grill when you're done. It uses very little charcoal, too, which makes it nice.
We started using Dutch ovens about the same time we bought the Cobb, but that's a whole other thing.
We're going to start experimenting more with cooking over the campfire this year and will be giving tripod cooking a try. Or is that giving it a tri?
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Spirit Deer
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01/25/09 09:19am |
Camp Cooks and Connoisseurs
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RE: Healthy Breakfast ideas
Go to Bisquick's recipe site and search for Impossibly Easy Pie. There's a whole list of different recipes that don't taste especially 'eggy', and there's a wide variety of entrees and desserts. A lot of the recipes are easy to vary to your own taste by adding extra ingredients.
I've started making 1/2 batches of these recipes in a six-inch pan or Dutch oven. That makes three servings.
Nutritional info is listed with each recipe.
You can buy pickled jalapenos that have been 'de-heated'. You get the flavor of the peppers but not the heat. They're great add-ins for lots of recipes including stuff like breakfast burritos.
There's no law that says you have to eat only certain foods at breakfast time. If you wanted to, you could make a big batch of vegetable soup and reheat that for breakfast. Soup is a good, hot meal to start the day with, is flexible with infinite possibilities for ingredients and spices, can easily be made low-carb, can often be frozen in individual portions for a quick meal later on, and also helps provide more fluid in the diet. It would keep well for several days in the fridge, too.
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Spirit Deer
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01/23/09 12:47pm |
Camp Cooks and Connoisseurs
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RE: Cleaning Cast Iron
It doesn't hurt a thing to wash cast iron with dish soap, but don't put it in the dishwasher. As long as you rinse the pot after washing, there will be no soapy taste in the food. My grandmother was born in 1888 and always washed her cast iron with soap, as have my mother and I all of our lives. Between us, we've prepared many thousands of meals in cast iron washed with soap and never once had soapy food.
If you want to strip old seasoning off and start over, the easiest way is to run it through the self-clean cycle in your stove oven. That will burn off any old seasoning. You will need to re-season right away as the iron will then have no protection. This is also a great method for cleaning other items that have burned-on food residue. Just make sure there are no plastic or wooden handles, nothing but metal. I wouldn't put anything with a painted, enameled, or non-stick coating in there, either.
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Spirit Deer
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01/22/09 06:40am |
Camp Cooks and Connoisseurs
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RE: Sofa vs. Countertop
Sofas generally aren't available in pop ups, although I think some of the Chalet/Aliners have them. Most pop ups with extras seating have gauchos.
While more countertop space would be nice, we use our gaucho as Porta Potti storage and also a place for our shower, among other things. And we specifically chose our floor plan with the gaucho beside the rear bunks so our dogs have a way to jump up into the bunk. A countertop wouldn't work for that.
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Spirit Deer
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01/17/09 10:12am |
Folding Trailers
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RE: Convert manual crank to electric winch pop up trailer
True a 18V will not lift the PUP.
An 18V DeWalt is the drill of choice for many people who use them to lift the roof of their pop up, including pop ups like yours. Which is why I pointed out an 18v will not lift all roofs, although it will lift many.
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Spirit Deer
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01/17/09 07:53am |
Folding Trailers
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RE: Dutch oven cooking
A ring of coals just under the bottom of the pot, leaving three spaces for the legs, plus a ring on the outside edge of the lid, coals flat but touching, plus a half ring just inside the first ring on the lid, with a space between every two coals, will give you about 350 degrees. For 400 degrees, don't leave any spaces between coals on the second ring. This eliminates doing math, counting coals, etc. and it works with any size DO till you get into the really big ones. It's also good for guesstimating coals that are partially burned away.
That's all you really need to know to cook successfully with a DO. It's all about temperature control, not about the recipes. You can make it more complicated if you want to, but you don't need to.
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Spirit Deer
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01/16/09 12:39pm |
Camp Cooks and Connoisseurs
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RE: Cinnamon Rolls in Apache Junction, AZ
My recipe isn't handy, but this one is very similar. It's not a cinnamon roll exactly, but everyone seems to like them and they do have cinnamon in them. Very easy and quick to make.
Monkey Bread
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 tubes ready-to-bake refrigerated biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
Heat oven to 350°F. Spray Bundt pan or angel food pan with cooking spray. Mix granulated sugar and cinnamon in large bowl or Ziploc bag. Separate dough and cut each piece into quarters. Shake in bowl or bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn onto serving plate; pull apart to serve. Serve warm.
I'm going to try the recipe above, too. It looks like an easy way to make just one or two rolls in a small Dutch oven while camping. Thanks!
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Spirit Deer
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01/16/09 07:33am |
Camp Cooks and Connoisseurs
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