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Steiff Durm

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Leckeres Rezept!
[Food Series] Dutch Oven Dover Sole
Last Christmas, my mom gave me the best present ever. A dutch oven! And since that fateful day, I've been dutifully trying to put it to good use. I'm a huge fan of braises and stews, especially seafood stews like ciopinno, so when my hubby came home with so...
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First loaf in my new Lodge dutch oven.
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WITCH’S BREW (dutch oven)

1 pound uncooked bacon, chopped
1 pound lean hamburger
2 cloves garlic, chopped
1 cup celery, diced
1 cup onion, diced
28oz can tomatoes, with juice
2 15oz cans dark red kidney beans
2 cups uncooked egg noodles
1 10oz can mushrooms
1 teaspoon black pepper
1 teaspoon seasoned salt
1 teaspoon cayenne pepper

Brown bacon, hamburger, and garlic in Dutch oven.
Drain fat, if desired.
Add celery, onion, tomatoes, beans, noodles, and mushrooms - liquid from cans also.
Add seasonings and stir.
Bake 45 minutes in Dutch oven at about 350F degrees.
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Survival Cooking With A Dutch Oven

Quick: you’ve got your emergency foods stored in the pantry, but how are you going to cook them? Think fast, because without an off-the-grid cooking method you could be stuck eating cold cans of kidney beans in the event of a power outage or major collapse.

Fortunately, Dutch oven cooking is a skill everybody can learn. More than an alternate cooking method, it’s a culinary art and a family pastime. Some of the best memories are made over a campfire and a delicious Dutch oven meal.

Dutch ovens are the cookware that won the West—and the East, too. They were so valuable in early America that they were bequeathed in wills and passed down for generations.

Pioneer women used them on the frontier where fire was the only means of cooking; they were ideal for life on the move because you could prepare a whole meal in one pot, with easy cleanup (today we love them for the same reasons).

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Click The Link Above To Take Advantage Of This Low Price -
The Lodge Pro-Logic Cast Iron Dutch Oven Is Now On Sale

Company's coming ...your Pro-Logic Dutch Oven will cook and serve your family favorite handsomely. Cover included.

Beautifully designed cast iron cookware that will compliment any kitchen. Pro-Logic skillets are designed with sloped sides, and loop handles that make handling them easy.

The Lodge Cast Iron Dutch Oven is a multi-functional cookware that works wonders with slow-cooking recipes. It comes with a tight-fitting lid that helps lock in nutrition and flavor.

This pre-seasoned Dutch Oven works like a charm right out of the box. Made of cast iron, this Dutch Oven evenly distributes heat from the bottom through the sidewalls. Also, it retains heat better so your delicious meal remains warm for a long time.

Sporting a stylish black color, the cast iron Dutch Oven looks good in most kitchens and it doubles up as an excellent source of nutritional iron. It features loop handles for convenient handling and the oven is easy to clean and maintain.

A simple Cast-Iron Dutch Oven, like the one your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware.

Many of the pieces of cast iron cookware made in the Lodge Foundry over a century ago remain in use today.

Tagged as: lodge pro-logic, lodge pro logic, lodge dutch oven, lodge cast iron oven, lodge cast iron dutch oven, lodge cast iron dutch oven care, lodge, cast iron oven, lodge skillet, lodge cast iron skillet
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Crispy Smashed Potatoes Recipes - 1. Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork. 2. Preheat oven to 450F. 3. Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with your palm to flatten. If any break just push them back together. Drizzle with olive oil and sp...
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Heute mal was aufwendiges, 
dank J.W. aus KA, 
die das Rezept und die Zutaten mitgebracht hat.

Bacalhau com Natas
(2 Portionen)

300-500g Stockfisch 
1kg Kartoffeln

(Béchamel, einfach)
60g Butter
2Eßl Mehl
250ml Milch
250ml Sahne

2 mittlere Zwiebeln

1 Zitrone auspressen

200g geriebenen Käse

Den Stockfisch etwa 4 Tage lang wässern.
Den Fisch etwa 15 Minuten in reichlich Wasser kochen, 
danach die Haut und Gräten entfernen und in Stücke zerpflücken.

Die Kartoffeln in ca. 5mm dicke Scheiben schneiden und in Olivenöl frittieren.

Butter schmelzen und das Mehl zugeben, ein zwei Minuten leicht an rösten.
Die Milch dazu geben und ein zwei Minuten kochen, mit der Sahne auffüllen.
Mit Muskatnuss und Pfeffer abschmecken

Die Zwiebel in Würfel schneiden und glasig dünsten.

Den Fisch zusammen mit dem Knoblauch dazu geben und weitere 10-15 Minuten dünsten.
Danach den Zitronensaft dazu geben.

Kartoffeln, den Fisch und die Zwiebeln in eine Auflaufform schichten.
Mit der Béchamel übergießen und mit dem Käse bestreuen.

Für etwa 30 Minuten bei 160-180°C im Backofen über backen. 
15 Photos - View album
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