Dutch Oven and Cast Iron Recipes
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Ingredients
1 - box of any chocolate cake mix
1 - 21 oz can of cherry pie filling
1 tsp Almond or Vanilla Extract
3 eggs
1 container chocolate frosting
Instructions
Mix all ingredients together in a mixing bowl.
Add mixture to a 12" Dutch oven or 12" Skillet (if you are using an indoor oven)
Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
Let cool and add frosting as desired.
1 - box of any chocolate cake mix
1 - 21 oz can of cherry pie filling
1 tsp Almond or Vanilla Extract
3 eggs
1 container chocolate frosting
Instructions
Mix all ingredients together in a mixing bowl.
Add mixture to a 12" Dutch oven or 12" Skillet (if you are using an indoor oven)
Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
Let cool and add frosting as desired.
Ingredients
5 russet potatoes
12" Dutch oven
Olive Oil
Coarse Salt
Instructions
1. Apply thin layer of olive oil on each potato.
2. Sprinkle each potato lightly with coarse salt.
3. Poke each potato with a fork several times so they don't explode.
4. Bake in 12" Dutch oven at 350 degrees for 45 minutes.
5. Serve with sour cream, butter, bacon and chives.
5 russet potatoes
12" Dutch oven
Olive Oil
Coarse Salt
Instructions
1. Apply thin layer of olive oil on each potato.
2. Sprinkle each potato lightly with coarse salt.
3. Poke each potato with a fork several times so they don't explode.
4. Bake in 12" Dutch oven at 350 degrees for 45 minutes.
5. Serve with sour cream, butter, bacon and chives.
Ingredients
Instructions
1. Mix flour, cornmeal, baking powder, salt and sugar together.
2. Add cut shortening into the mixture.
3. Add milk and eggs to cornmeal mixture and mix until combined
6. Add 5 cups of vegetable oil to 10" Dutch oven and heat oil on medium heat on a stove top.
4. Cook hotdogs in a pot using cold water and add hotdogs immediately. Once the water comes to a boil remove hotdogs and pat dry.
5. Insert wooden bamboo stick into each hotdog and dip into mixture.
4. Dip hotdog with mixture in vegetable oil and cook until golden brown. Should be about 2-3 minutes for each hotdog.
4. Serve with mustard.
5 cups vegetable oil
1 package hotdogs (hotdogs cut in half)
1/2 cup flour
1/2 cup yellow cornmeal
1 tsp baking powder
1/2 tsp salt
1/2 tsp sugar (or 1/2 tsp honey)
1 Tbsp shortening
1/3 C milk
1 egg
wooden skewers
1 package hotdogs (hotdogs cut in half)
1/2 cup flour
1/2 cup yellow cornmeal
1 tsp baking powder
1/2 tsp salt
1/2 tsp sugar (or 1/2 tsp honey)
1 Tbsp shortening
1/3 C milk
1 egg
wooden skewers
Instructions
1. Mix flour, cornmeal, baking powder, salt and sugar together.
2. Add cut shortening into the mixture.
3. Add milk and eggs to cornmeal mixture and mix until combined
6. Add 5 cups of vegetable oil to 10" Dutch oven and heat oil on medium heat on a stove top.
4. Cook hotdogs in a pot using cold water and add hotdogs immediately. Once the water comes to a boil remove hotdogs and pat dry.
5. Insert wooden bamboo stick into each hotdog and dip into mixture.
4. Dip hotdog with mixture in vegetable oil and cook until golden brown. Should be about 2-3 minutes for each hotdog.
4. Serve with mustard.
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