By Paul Kautz
In addition to targeted and flavorful recipes, The Campsite advisor to Dutch Oven Cooking comprises precious suggestion on heating for various cooking types, retaining even cooking temperatures, cleansing and conserving your Dutch oven, or even tips about determining the Dutch oven that’s good for you. Readers also will locate cooking tricks and an inventory of valuable add-ons to make sure you have all of the talents and instruments to prepare dinner many simple open air meals.
The recipes during this booklet are tasty and enjoyable as offered, yet writer Paul Kautz asks readers not to restrict themselves to exploit them precisely as they're written. pass forward and switch nutmeg for cinnamon, alternate beef for pork, or exchange cheddar with pepperjack—experiment!
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Extra resources for The campside guide to Dutch oven cooking : 66 easy, delicious recipes for backpackers, day hikers, and campers
Put the lid on the Dutch oven, and move some of the heat to the lid to bake at about 350°F. Bake for about 15 minutes, until eggs are firm. When the eggs are firm, lay a stack of tortillas on the eggs. Replace the lid and cook for another 5 minutes until the tortillas are warm. Place a tortilla on a plate and scoop about 1 egg plus sauce out of the Dutch oven. Flip the egg onto the tortilla, so the sauce is on top. Options: You could replace the first four ingredients with a jar of salsa and heat it.
Options: You could stuff the pepper with a solid chunk of cheese. Try different flavors of cheese—pepperjack, jalapeno, or Swiss. Small yellow, orange, and red peppers with a very mellow taste could be used instead of jalapenos for more color and less heat. There are no eggs in this recipe, and armadillos don’t actually lay eggs, but when you make your first batch, you’ll understand the name. It takes a bit of hard work forming the patties, but the spicy, cheesy taste is certainly worth it. Bacon Spuds Time Commitment: 1 potato per person ⅓ onion per person 2 slices bacon per person salt and pepper SERVINGS: 6 TO 8 IN ONE DUTCH OVEN Slice the bacon into small pieces.
Mix in the baked beans, lemon juice, Worcestershire sauce, brown sugar, chili powder, ketchup, and garlic salt. Cover with the Dutch oven lid, and reduce heat to about 225°F for simmering. Simmer for about 25 minutes. Sprinkle the bacon bits on top when served. Options: Try your favorite barbeque sauce instead of ketchup. Any meat rub or marinade can be mixed in for a change-up. Hot dogs and baked beans are staples of American picnics. Here’s a fun way to mix them into something a bit more special.