Dutch Oven Chef: Dutch Oven Recipes & Cooking
Dutch Oven Cooking => Approved Recipes => Main Dishes => Topic started by: nmower on May 13, 2011, 05:06:40 pm
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This is an easy dish for a beginner, but old-timers like it, too.
Ingredients:
- 1 1/2 cups milk
- 1 Tbsp cornstarch
- 2 tsp instant chicken bouillon or 2 chicken bouillon cubes, crushed
- 1 Tbsp dried onion flakes
- 1/2 tsp Italian seasoning
- 2 T. vegetable oil
- 3 lbs. country-style pork ribs
- 1 large yellow onion
- 1 6-oz. box of stuffing mix
- 1 1/2 cups chicken stock
Preparation:
Combine milk, cornstarch, bouillon, onion flakes, and Italian seasoning in a 10-inch dutch oven. Cook and stir over a full spread of briquettes until the mixture is thick and bubbly.
Cut the meat into just-larger-than-bite-size chunks. Chop the onion.
Heat a 12-inch standard dutch oven over 24 briquettes. Add the meat and the vegetable oil. Stir until the surface of the meat is brown. Add the chopped onions and stir until the onion appears translucent.
Spread the thickened milk mixture over the meat mixture. Spread the stuffing mix evenly over all. Sprinkle the chicken stock over the top, attempting as much as possible to saturate all the stuffing mix.
Cover and bake with 10 briquettes bottom heat and 14 briquettes top heat for 20 to 25 minutes. Midway through, stir the contents, rotate the oven a quarter turn, and rotate the lid an additional quarter turn.
Variations:
Add 2-3 lbs. of boneless chicken to the meat portion of the recipe.
Sprinkle a 16-oz. bag of frozen mixed vegetables over the top of the stuffing mix.
The basic recipe serves 4-6 people, and serves 2-3 more with the optional chicken and veggies.
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Modified to remove the cream of celery soup.