Dutch Oven Cooking Camping Recipes - 4 Steps To Prepare Dump Cake

If you want to prepare tasty camping meals with ease on your next camping trip then Dutch oven recipes for camping is the answer to all your questions. Egg bakes, roats or stews, cobbler or other sweet desserts and various other dishes are some of the delicacies you can prepare with your dutch oven. Now you can cook and eat those dishes that were only your desires in previous camping trips.

Whether you are outdoors or on a camping trip, dutch oven would enable you to prepare the delicious dishes at your campground. This opens a new world of entertainment for you at your camping trip and makes it a success. Now you can enjoy many such dishes around your campfire and impress your fellow campers. All you need to do is to build a campfire and carry a camping oven with you to cook all these recipes.

Gone are the days when campers used to miss their fresh and warm desserts after meals. Now with dutch oven, you can easily prepare some dinner treats for your friends or family. Dump cake is one of the favorite camping recipes nowadays.

You need two ingredients and your camping oven to prepare this delicious dump cake. All you need to do is to follow these steps:

1) Put one can of fruit or peaches in your dutch oven.

2) Add one box of white cake mix on the fruit in the oven.

3) Place your dutch camping oven on hot coals. Also place some coals on the top lid of oven.

4) Bake the cake in dutch oven until it is golden brown and a crust is formed.

You need to practice the dish to ensure that you heat the dutch oven at proper temperature. Moreover, you would learn new techniques and have an idea of number of hot coals to use. Most important is to carefully monitor the progress of the baking process.

Many a times people burn the bottom of the dump cake that spoils its taste. You can alter the baking temperature by adding or removing the hot coals from dutch camping oven. If you are referring some cooking recipe book then number of hot coals to use is also mentioned in the recipe to ensure that you do not end up burning your dish.

Campers like dishes that can be altered with the type of ingredients available with them as there are no extra supplies on a camping trip. Only the available ingredients have to be used. You can add various types of meat or vegetables in dutch oven stew that makes it very easy for you to prepare it. You may also add some roast, sausage or hamburger with your vegetables. Celery, onion, potatoes, carrots, cabbages etc. are some of the vegetables that you can add up in stew with ease.

You may use canned vegetables or cut and store them with you for your camping trip. Remember, that you need to brown meat first of all and then add vegetables and some water. You may also add some seasoning of your choice. Stew may be left for stimmering whole day. So, whenever you return to the camping site, your dish would be ready to eat.

Pinoy Food Recipe to Prepare at Your Table

Contemplate Filipino recipes in your next cooking adventure. In most on-line Pinoy Sites features free Pinoy recipe that have grown to be an all time Philippine favorites cooking getaway. Traditional Pinoy meal recipes which are simple to prepare and to cook. Filipino food consist mostly of greens, seafood, dairy, meat and rice. In each Philippine fiestas, household gathering, or get together, Filipino recipes that are prepared within the eating table are wealthy in flavour and color.

Filipino cooking is significantly influenced by Chinese, European, American, Arab and Asian cuisines. A fusion of varied recipe adopted from previous merchants, Asian immigrants and former colonizers.

Before the Spaniards occupied the Philippines, the nation's delicacies consisted of root crops, sport, greens and seafood. Filipino food recipe then was virtually at all times both boiled, roasted or broiled. Foreign commerce brought in all types of spices and vegetation to the Philippines. And just like the Pinoy in the present day, its cuisine is a gastronomic feast from different international locations and cultures - from east to west.

Pinoys have embraced as their very own cuisines from other countries just like the noodles from the Chinese, rice and meat dishes from the Spaniards, fast-meals from the Americans and even spaghetti from the Italians. All these now become portion of the Philippine delicacies - with the Filipino touch.

There are nonetheless lots of Filipino recipe from each area of the Philippines with every area having its own unique area of expertise. The Ilocanos from the north are recognized for their Pinakbet - a simple however healthy vegetable dish. Whereas the Bicolanos are well-known for his or her Bicol Express a hot and peppery dish simmered in coconut milk. Overall, nothing beats the celebrity of the delicious pork and chicken adobo, a dish the Philippines is known for all through the world.

How To Prepare "Sous Vide" - Or Vacuum Cooking

We are speaking only about cooking, not about conservation of food, here.

Of course, without a vacuum machine it is not possible to obtain a perfect vacuum in a plastic bag or plastic pouch; but it is possible to have a partial "sous vide", enough to realise this method of cooking.
This method can be adapted for home cooking or for small restaurants.

Why prepare food this way? What are the benefits of this method?

- You can prepare the food one to two days, or more, in advance. You can, keep the food in the fridge, or even freeze the preparations, store for a few weeks or a month, then reheat and serve when needed.

Imagine having a party next week with 10 people coming home. What a big quantity of food to store and handle the last day! You may be overwhelmed by such a task. Using this method, a major part of the job can already be done before the day of the party.

You can prepare the food when you have plenty of time, and you don't need to rush to be ready when your guests arrive. You look quiet, and certainly you will handle the situation much more easily).

- Preparing this way, food is more delicious because the food cooks in it's own juice, the taste does not disappear in the air. Remember when you enter a kitchen and smell all the wonderful perfumes coming to your nose. This is the taste of the food disappearing in the air. With this method, tastes stay inside.

- An other benefit of this method is that it gives you the opportunity and the simplicity to cook at a low temperature, 70°C/158°F.

Let me explain this point about temperature: When you cook the "normal" way, this is higher than 70°C/158°F. In fact, boiling water is 100°C/212°F; when you roast, an average temperature of 200°C/392°F is used, this is with out doubt far higher than 70°C/158°F.

Here, speaking about temperatures we are reaching a crucial point. Meat, fish as well but less, when cooking at high temperatures are becoming tough. This is because the collagen (fibrous protein constituting a good part of meat) contracts and gets tougher over 70°C/158°F. Thus, the tip is to cook below this temperature to keep the meat tender. (Since the use of "sous vide" technology, the food industry prepares roasted meat with parts of the animal that would never have been roasted in the past because these parts are normally too tough. This is only possible because of low temperature.)

(Low temperature cooking can be done by different means but you will not have all the benefits of the "sous vide" technique, or all the benefits of my method.

You can cook at low temperatures with a normal pot. On the market are electric slow cookers, available for any sort of recipes)

How to prepare "sous vide", or vacuum cooking, without a vacuum machine.

I give you first, here, mainly for those who already know how to prepare food "sous vide", a short description of the process, then more details that you can read if you are interested to try this method:

Instead of placing the food to cook in a plastic pouch and vacuum it, simply wrap or roll the food in at least 5 to 6 layers of plastic paper. Make sure to secure the plastic, then, proceed the same way you would with regular vacuum cooking. Of course the time you can keep the food with this process has nothing to do with real vacuum cooking, as there is no control on the vacuum percentage in the parcel you have prepared with this method. I recommend that you follow the same rules you follow for non vacuumed food.

Detailed process
Start with this very basic recipe if you want to try "sous vide", as it is really easy to do. Then you can adapt my method to different meats, poultry or fish or find a recipe in the one's we propose on this web site.

Chicken breast prepared in plastic wrapping ("sous vide" style)

Use chicken breast with or without skin, stuffed or not, marinated or not according to the recipe or to your choice. Use it plain or brown it in a skillet before wrapping to have a more roasted flavour. The meat when serving after cooking will of course not be crispy anymore; but you can place it in a skillet for 2 or 3 minutes to recover it's crispness just before arranging on plates.

1- Put the seasoned pieces of chicken breast, already stuffed, on plastic paper.

2- Roll the chicken breast thoroughly in the plastic paper, making sure to press strongly against the meat while rolling to have the maximum of air escape from the parcel. (We are not trying here to compete with a vacuum machine but we are trying to have the minimum of air inside, mainly because if too much air stays inside, the parcel will floats to the surface of the water when poaching and the cooking will be bad).
Make at least 5 or 6 turns around the meat to obtain a parcel that is firm and strong enough.

3- Make a knot at each side of the parcel with a string or with the plastic itself if you have enough of it. Now, the chicken breast is ready to cook.

4- Put the parcel in a pot of water at 70°C/158°F. Use a thermometer to make sure that you have the right temperature.

5- Keep cooking during about 20 minutes, making sure the temperature is still at 70°C/158°F, checking now and then. The time of cooking depends on the size of the chicken breast. This example is for a piece of 180g/6oz and should not be more than 20 minutes.

Make sure if you cook a stuffed breast of chicken to adjust the cooking time to the size and also to the stuffing. (If you stuff with cooked mushrooms the cooking size will be shorter than a stuffing made with raw meat for instance.)
6- When done, serve immediately with the sauce of your choice. (Slice the chicken breast to have a nicer presentation)

Notes
If you have chosen to prepare the chicken breast in advance, don't cook them but place in the fridge for one day maximum. If you want to serve the chicken breasts later, freeze them. Keep up to a few weeks. (It is better not to keep food a long time in a freezer as it will start to dry and be "burnt" by the cold after a few month. Make sure to defrost the meat before starting to cook.

If you have at home an electric slow cooker pot, you can use it to prepare this recipe. Fill it up with water and set the thermometer (if available) at 70°C/158°F.

Jean-Louis Vosgien

www.photos-and-recipes.com

Cooking Chicken Wings Recipes - The Recipe For Chicken Wings You Can Prepare at Home

Who can pass up a big dish of chicken wings? Spicy, crunchy, and delicious, they're simply irresistible.

If you like chicken wings as much as I do, below are 4 chicken wing recipes you can prepare at home:

1. Cajun Chicken Wings

Ingredients:

- 12 Chicken wings - tips removed
- 5 Bay leaves - crumbled into bits
- 3/4 teaspoon Caraway seeds
- 1/2 To 3/4 tsp. cayenne pepper
- 3/4 teaspoon Ground cumin
- 3/4 teaspoon Ground coriander
- 4 Garlic cloves - finely
- 1 1/2 teaspoons Dry mustard
- 2 teaspoons Paprika - preferably
- 3/4 teaspoon Dried thyme leaves
- 1/2 teaspoon Salt
- 2 tablespoons Brandy
- 2 tablespoons Fresh lemon or lime juice

Directions:

- Defat the chicken wings by cooking them in boiling water for 10 minutes.
- Drain and set aside to cool.
- Preheat oven to 375 degrees.
- Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.
- Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste.
- With a pastry brush, cover both sides of each wing with the herb paste.
- When no more remains in the mortar, squeeze the last few drops from the brush.
- Arrange the chicken wings on a baking sheet.
- Bake until the skin turns deep brown and is quite crisp approximately 30 minutes.

Takes about an hour to prepare.

2. African Chicken Wings

Ingredients:

For the Wings

- 4 Garlic cloves
- 2 Shallots
- 1 1/2 teaspoons Salt
- 1 tablespoon Chinese 5 spice
- 2 teaspoons Paprika
- 1 teaspoon dried rosemary - crumbled
- 1/2 teaspoon Cayenne - or to taste
- 2 tablespoons Vegetable oil
- 4 pounds Chicken wings -- about 20-24
- Tips removed

For the Sauce

- 1/3 cup Natural style peanut butter
- 1/4 cup canned cream of coconut - Well stirred
- 2 Garlic cloves - chopped
- 1/4 cup Water
- 1/4 cup Red bell pepper - chopped
- 1/8 teaspoon Dried hot red pepper flakes Or to taste
- 1 teaspoon Soy sauce
- Coriander sprigs

Directions:

The Wings:

- Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt.
- In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well.
- Add the chicken wings.
- Toss and stir them until they are completely covered with the marinade.
- Let them marinate, covered and chilled for 4 hours or over night.
- Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden.

The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving.

The Sauce:

- In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.

The Presentation:

- Transfer the sauce to a serving bowl set on a platter.

- Arrange the wings around the bowl and garnish the platter with the coriander.

3. Barbecue Wing Dings

Ingredients:

- 3 pounds chicken wing
- 3 tablespoons brown sugar
- 2 drops Worcestershire sauce
- 4 cups ketchup
- 1 onion

Directions:

- Cut off the small piece of the chicken wing and the bony part so you have only the meaty part.
- Mix the ketchup, onion (cut up), brown sugar and sauce together. Dip wings in the sauce.
- Put on cookie sheet.
- Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in saucepan until thick.

4. Barbecued Chicken Wings

Ingredients:

- 35 Chicken wings - tips removed
- 1 Stick butter
- 1 cup Brown sugar
- 1/2 tablespoon Sauce
- 1/2 cup Dry red wine
- 2 teaspoons Dry mustard
- 2 large Garlic cloves - crushed
- 1/4 cup Fresh lemon juice and Fresh ground pepper to taste

Directions

Requires marinating and long cooking time but it is simple.

- Place chicken wings, disjointed, in large flat pan.
- Combine other ingredients and pour over chicken.
- Let stand for at least 1 hour or overnight.
- Be sure all wings are well coated with marinade.
- Place pan in 350 in oven and reduce heat to 250.
- Bake 4-5 hours, turning wings at regular intervals.

If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not too much) before serving.

Stay Healthy With My Tips on How to Prepare Easy Healthy Family Recipes

Preparing healthy recipes seems too tough and time consuming to most people. But with some advance planning and gathering most basic knowledge of nutrition, it is easy to create a week's valued of healthy meals. The important key to make quick and healthy meals for the family is planning.

Planning ahead of time a whole week of healthy recipe meals is the best way to produce dishes that you and your family loved, while saving cost and time commitment to a minimum. Below are some great tips you can utilize to prepare healthy delicious meals right away.

Healthy Cooking Recipe Tip #1:

Cooking large quantities of healthy food recipes and freezing the leftovers is a great way to save time. Making double and even triple batches of stews, casseroles, soups, and pasta, and freezing the leftovers for later use, can save up both your time and money.

When freezing leftovers, however, it is essential to mark the containers carefully, utilizing freezer tape and a permanent marker. Try to arrange the oldest foods near the top to avoid having to throw away expired items.

Healthy Cooking Recipe Tip #2:

Maintaining a well stocked pantry is as important as keeping a well stocked freezer. Stocking the pantry with a good supply of staple items like canned vegetables, canned fruits, soup stocks and the like will produce healthy cooking recipe planning much faster and smoother.

Stocking the pantry can save up your money as well as time. Grocery stores are always running sales, and these sales are a great time to stock up. Buying various cases of canned vegetables during sale offer, for instance can save lots of money and provide the basic ingredients for many nutritious, easy to set up meals.

Healthy Cooking Recipe Tip #3:

Make use of convenient electrical appliances such as microwaves and slow cookers will save you huge mount of time when preparing meals. There are a lot of easy and healthy food recipes that can be started in the morning and left to cook all day in a crock pot or slow cooker.

There are many microwavable healthy family meals you can prepare at home. Use single serving microwave safe containers so that each member of the family can eat on their own schedule.

Healthy Cooking Recipe Tip #4:

Encourage family member to get involved when making your weekly meal plan by compiling their comment and taking down everyone's favorite foods. It is still very important to eat healthy meals, by avoiding taking heavy meals during dinner. By getting your family members involved in the healthy family recipe preparation, you can help to increase their interest in healthy eating right away.

Preparing Lobster - Top Chef Explains How To Store, Prepare And Cook Live Lobsters

Lobster Thermidor Recipe

Storage

Live Lobsters are reasonably hardy creatures. They store well in the bottom of the fridge, covered with a damp cloth and can survive for up to a week, they should be checked regularly, if in any doubt of their freshness cook them straight away. Once cooked treat as any cooked food and store for up to three days in the coldest part of your fridge.

Killing Lobsters.

There are many different ways to kill a Lobster from drowning it in fresh water to dropping it into boiling water or even using a large chef's knife through the centre of its head between the eyes. Don't remove the bands on it's claws, they were put there to prevent them eating each other as they are carnivorous and also for your fingers safety too! They can snap at you very fast at room temperature so be careful not to get on the wrong side of it!

Cooking.

1. Using the largest saucepan you have, half fill with fresh water and add plenty of salt, and bring to a vigorous boil.

2. Drop the Lobster in and bring back to the boil.

3. When the water comes back to the boil wait about 15 mins for up to 1 1/2lb and add 5 mins per pound over that.

4. When cooked, strain the water into your sink and wash off the lobster in cold water.

5. Refrigerate if not required immediately

6. Pull off the claws and crack them, and remove the white meat.

7. Either pull off the tail and peel like a prawn, then cut the body lengthwise in half. Remove the grey gills.

8. Or using a large pointed chef's knife, locate the centre of the cross conveniently located on the top of the shell, and push the point vertically through the shell and down through between the eyes. Turn the fish around and with the knife reversed in the same hole cut down through the tail. Separate the meat as above.

Recipe: Lobster Thermidor

Ingredients

1x750g/1½lb lobster, cooked 20g/¾oz

fresh parmesan, grated

For the sauce

30g/1oz butter 1 shallot, finely chopped 1x284ml/

10fl oz tub fresh fish stock 55ml/2fl oz white wine 100ml/

3½ fl oz double cream

½ tsp English mustard

2 tbsp chopped parsley

½ lemon, juice only salt freshly ground black pepper

Method

1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.

2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.

3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated Parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.

If you would like to know more hints and tips like these then why not sign up to receive my free newsletter at superchefsecrets.co.uk

Texas Chili Recipes - Easy & Quick To Prepare!

These texas chili recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some texas chili recipes:

>> Texas Chili

1 1/2 ts garlic salt

1 3/4 c tomato sauce

1 c chopped onion

1 c chopped green pepper

1 t dried oregano

1/2 c cooking oil

1/4 c chopped jalapeno peppers

2 1/2 lb cubed beef stew meat beer enough to marinate

2 tb chili powder

4 c chopped fresh tomatoes

4 ts ground cumin

4 ts salt

5 1/2 c cooked pinto beans drained

5 ts hot pepper sauce

Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer.

>> Texas Chunky Chili

1 jalapeno pepper finely chopped

1 stalk celery chopped

1 tablespoon vegetable oil

1/2 teaspoon salt

1/2 teaspoon cumin seeds

1/4 cup chili powder

2 large onions chopped

2 teaspoons dried whole oregano

28 ounces whole tomatoes un drained and chopped

3 1/2 cups water

3 cloves garlic minced

3 pounds boneless chuck roast diced

6 ounces tomato paste

Sauté, onion, celery, garlic, and jalapeno pepper in hot oil until tender; set vegetables aside. Combine meat, oregano, and cumin in a dutch oven. Cook until meat is browned; drain well. Add onion mixture, tomatoes, tomato paste, chili powder, salt, and water to meat mixture. Bring to a boil; reduce heat and simmer, uncovered, 1 1/2 to 2 hours, stirring occasionally.

That's it for today! If you want more texas chili recipes, be sure to visit us today at: