Heat the oil
in a Dutch oven set over medium - high heat.
Melt butter
in a dutch oven set over low heat.
Not exact matches
Sprinkle the stewing beef with some salt and pepper and brown the beef
in batches
in the
Dutch Oven and
set the browned beef aside on a plate.
Melt the butter and oil
in an
oven - safe pot or
Dutch oven (with an accompanying tight - fitting lid)
set over medium heat.
Put the oil, butter and onions
in a
Dutch oven or large heavy pot
set over medium heat and cook until the onion is translucent.
The
Dutch oven tends to burn the bottom of the breads a little more than I like, so when I remove the lid, I bring the whole
Dutch oven out of the
oven (close the
oven door), remove the lid, take the bread and parchment out of the pot, place a small heatproof rack
in the pot and
set the bread atop the rack.
Put the onion and olive oil
in a
Dutch oven (or another pot of approximately the same size), and
set over medium heat.
In a medium pot or
Dutch oven set over medium - high heat, add the drained black - eyed peas and hock stock.
Put the apples
in a
Dutch oven or other large pot and
set over medium heat and add the lemon juice, sugar, cinnamon, and salt.
Heat oil
in a large
Dutch oven set over medium heat.
The next day pre heat your
Dutch oven in a 500 ℉ -550 ℉ / 250 ℃
oven (
set the
oven as high as it can go, see note
in the recipe.
From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all - purpose flour 1/2 cup unsweetened
Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room - temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners» sugar 2 teaspoons vanilla extract
Set two racks
in the middle of the
oven.
In a large
Dutch oven or heavy bottomed pot
set over medium - high heat, heat the oil until shimmering but not smoking, 3 to 4 minutes.
Place the lard
in a
Dutch oven or crockpot and
set the heat to medium - low.
First loaf made using Cheeseslave.com's No Knead Sourdough process, baked
in a
Dutch oven preheated to 500 degrees (which consequently,
set off our very -LSB-...]
I could not shape it into anything when it was time to back, so I poured it
in a loaf pan and
set that
in my
dutch oven.
Place sardines or kombu
in a large
Dutch oven or donabe, fill with 6 cups water, and
set aside at least 15 minutes or up to 1 hour.
Meanwhile, heat 2 tablespoons olive oil
in a large
Dutch oven (or a large lidded pot)
set over medium - high heat.
Heat oil
in a large
Dutch oven or other heavy pot over medium (if lamb doesn't fit
in the pot you have,
set a roasting pan over two burners instead).
While visiting a living museum
in one of the outports
in Newfoundland, (I think it was at Cupids) there was a
set - up for an 18th century kitchen where the demonstrator baked a basic «traditional» white bread recipe (unfortunately did not get the recipe), cooked
in a
Dutch oven next to the fire.
I salt the chicken inside and out and leave it sitting on the bench while I heat a cast iron
dutch oven in the
oven set at 250 Celsius.