Dutch Oven Breakfasts

Dutch Oven Breakfasts

Debbie Hair

Language: English

Pages: 128

ISBN: 1423632281

Format: PDF / Kindle (mobi) / ePub


Go beyond basics with 40 new favorites

Dutch Oven Breakfasts contains some of the finest dishes all from a cast-iron pot. Whether you are on a hunting trip, camping, or making breakfast in the backyard, these recipes, along with helpful hints, will be sure to please. Give these gems a try: Picture Perfect Eggs and Toast, Firehouse Hash, French Toast Dumplings, Aloha Bread, Sausage Loaf, and Pennsylvania Dutch Casserole. You’ll be amazed what you can do with a Dutch oven.

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beat egg whites until foamy; add water and salt. Continue beating until stiff peaks form. Beat egg yolks in a medium bowl until thick and lemon colored. Fold whites into yolks. Place Dutch oven over 8 coals. When the oven is hot, add butter and coat the bottom of the oven. Spread egg mixture in oven. Cover and bake, using 8 coals underneath the oven and 12 coals on top, for 10 minutes or until a knife inserted in the center comes out clean. Sprinkle cheese on top of omelet. Use a flexible

Measurements Temperature Conversion U.S. Metric U.S. Metric Fahrenheit Celsius 1 teaspoon 5 ml 1/2 ounce 15 g 250 120 1 tablespoon 15 ml 1 ounce 30 g 300 150 1/4 cup 60 ml 3 ounces 90 g 325 160 1/3 cup 75 ml 4 ounces 115 g 350 180 1/2 cup 125 ml 8 ounces 225 g 375 190 2/3 cup 150 ml 12 ounces 350 g 400 200 3/4 cup 175 ml 1 pound 450 g 425 220 1 cup 250 ml 2-1/4 pounds 1 kg 450 230

sugar, divided 1⁄4 cup butter 4 cups peeled and thinly sliced tart apples 1⁄4 cup pecan halves, chopped 1 teaspoon cinnamon Place Dutch oven over 19 coals to preheat. In a medium bowl, stir together pancake mix, milk, eggs, and 1 teaspoon sugar. Set aside. In bottom of Dutch oven, melt butter and then sauté apples until tender. Sprinkle pecans, remaining sugar, and cinnamon over the apples. Carefully pour batter over apple mixture. Cover and bake, using 7 coals underneath the oven and 16 coals

sugar, divided 1⁄4 cup butter 4 cups peeled and thinly sliced tart apples 1⁄4 cup pecan halves, chopped 1 teaspoon cinnamon Place Dutch oven over 19 coals to preheat. In a medium bowl, stir together pancake mix, milk, eggs, and 1 teaspoon sugar. Set aside. In bottom of Dutch oven, melt butter and then sauté apples until tender. Sprinkle pecans, remaining sugar, and cinnamon over the apples. Carefully pour batter over apple mixture. Cover and bake, using 7 coals underneath the oven and 16 coals

is evenly dispersed over the bottom. Let cook for about 1 minute, the edges will dry and curl. Turn and brown the other side. Place on a plate to save until all crepes are cooked. Stir batter before making each crepe. Generously spread filling of choice on each crepe and roll up. Place seam side down on serving plate. Sprinkle with powdered sugar or cocoa powder. Filling options Dark chocolate chips and sliced bananas. Dark chocolate chips and sliced strawberries. Vanilla or strawberry

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