Dutch Oven Cooking: With International Dutch Oven Society Champion Terry Lewis

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9781423614593: Dutch Oven Cooking: With International Dutch Oven Society Champion Terry Lewis

Recipes and secrets from Dutch Oven Society World Champion.

Terry Lewis serves up some of his tastiest dishes in this collection of Dutch oven recipes designed to inspire new cooks, those with some experience under their belts, and the well-seasoned cook-off masters. Beginners will find success with Dutch Oven Stew, Chicken and Rice, and Easy Cobbler, while the intermediate level cooks will enjoy making Chicken Cordon Bleu, Honey Rolls, and Oatmeal Chocolate Cake. Folks looking to compete with the best can try their hand at Maple BBQ Baby Back Ribs with Buttered Almond Rice, Sourdough Herb Rolls, and Carmel Pumpkin Cheesecake.

Terry Lewis, with the help of his daughter Tori, is a two-time winner of the World Championship Cook-offs held by the International Dutch Oven Society. He has been cooking and competing in Dutch oven events for more than twenty years and occasionally uses his expertise to judge cooking competitions. Terry lives in Tabiona, Utah.

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About the Author:

Terry Lewis, with the help of his daughter Tori, is a two-time winner of the World Championship Cook-offs held by the International Dutch Oven Society. He has been cooking and competing in Dutch oven events for over twenty years and occasionally uses his expertise to judge cooking competitions. Terry lives in Tabiona, Utah.

Excerpt. © Reprinted by permission. All rights reserved.:

Vegetable Medley

12-inch Dutch oven

39 hot coals

12-14 servings

4 to 5 thick strips bacon

1 large onion, thinly sliced

2 cups diagonally sliced carrots

1 cup diagonally sliced celery

2 cups broccoli florets

2 cups cauliflower florets

12 to 14 new red potatoes, quartered

2 tablespoons vegetable oil

1 envelope (1.3 ounces) dry onion soup mix

1 can (10.75 ounces) cream of mushroom soup, condensed

Water

Cook bacon in Dutch oven over 12 coals, remove, and dice. Place all vegetables and oil into the Dutch oven; stir to coat. Add dry soup mix and bacon and stir. In a small bowl, combine soup with three-fourths can of water and then pour over vegetables.

Cover and bake, using 9 coals underneath the oven and 18 on top, for 40 minutes. Using a large spoon, gently turn over the vegetables once or twice while cooking, do not stir.

Variation: You may add grated cheese of choice on the top of the vegetables once they are done.

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