I'm sure you could also cook
the filling in a dutch oven, or in a regular pot on the stovetop at a higher temperature for a shorter time.
Not exact matches
3) Put
in a tablespoon of beef base and then
fill the
dutch oven with 3/4 of a bottle of red wine and water until the lamb shanks are submerged.
There are lots of ingredients, but when you cook it
in your
Dutch oven, and the house is
filled with the smell of dinner..., OMG, it's such a winner.
And for sheer drama, there's the puffy German pancake, a.k.a, the
Dutch Baby, that is baked
in the
oven in a flaming hot skillet, puffs up dramatically like a mushroom, and then settles back down
in the most lovely, rustic bowl that's perfect for holding all types of
filling.
To make the
filling: Combine peaches, water, sugar, cornstarch, and lemon juice
in a
Dutch oven over medium - high heat and bring just to a boil, stirring constantly.
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.
Fry the cauliflower:
In a large, heavy - bottomed pot or
Dutch oven, add enough oil to
fill to a 2 - inch depth and bring to 400 ° over medium - high heat.
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.
That's why they kept Craig Kimbrel, even though a closer on a bad team is like a nice Le Creuset
dutch oven in a filthy kitchen
filled with roaches and licorice.