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I have discovered a slick web site, supercook.com. I'm sure that many of you have been there before, but for those of us who have not.... You look in the frig to fix a meal and find, some chicken breast, half can of mushrooms and want some pasta in it... type that in on the supercook.com and...

The War Dept. , in testing another recipe, tackled this one "Stuffed Rolled Steak" Lifted from the web site COOKS.COM. Not all things turn out the way we would like them to. And when the War Dept. is unhappy, everyone else kinda walks along the sides of the hallways for awhile! 1-1/2 lb...

Working on a main dish for this falls Competetion at the Fair, the War dept. has invented a combination that was just top drawer. We try to fix meals that have left overs so as to get two or three meals out of one 'cookin'...This one ran the risk of becoming a single serving, it was that good...

The War Dept is practicing with the DO, and she is learning 'temps and times', and there effect on making breads. She has an account here on Net Cooking (sweet not sour) but does not like to type and input and has ask that I share her trials and tribulations for her. Yep, I sometimes refer to...

We purchased a large brisket, so large that we cut two 'roast' off of the end and prepared the triangle as a classic brisket. Here is what I did to one of the 2.5 lb Brisket/Roast. 2.5 lb Brisket 6 small potatoes, large cut 3 carrots, diagonal large cut 1/2 large onion, large cut 1/4 cup...

I found and have made a Marinara sauce in my new 8" Dutch Oven that my wife gave me for Christmas. I was looking for some good recipes to help begin seasoning the DO and thought that a lively Italian sauce sounded like it fit the bill perfectly. Sooo, Let me share!! It was handy because at...

damn. I wish summer would hurry up and get here... The closest I've smelled to a good campfire is when the neighbors house burned down last month!!! :sorry:

In Looking at entering a DO Dish into the State Fair, We learned the rules. Requirements are that entrants make three dishes, a main course, a bread and a dessert. So, It looks like next year for the fair, but practice begins THIS YEAR!!! So, My Partner (Sweet-not-sour) and I have begun, we...

I've been wanting to try meatloaf in a DO and with Keltin's encouragement I put one of our recipes to the test. I was going to use Keltin's but by using our old standby I could then compare wall oven to Do using a known quantity. I've posted the recipe here including our glaze, but I actually...

Another home spun meal...like the chicken, the fixin's can be packaged up, hauled out camping, and with very little fuss, a meal made out of it!! Start the briquets, 25 ea, for 350' The stuff: about 3 lbs of boneless ribs...6 to 12 of em, clean off fat and bone chips. 1 bell pepper in about 1/2"...

This is my first real meal cooked in the DO that I salvaged in the other Thread. I have made some things in the DO since re-seasoning but this is the first edible meal.....we hope. The disclaimer, I am not a cook and am new to DO cooking. My intent is to learn this skill (and share with others...

I felt bad about not posting photos of the bisquits I made the other day, so being a good sport and hoping to keep with a good tradition I elected to bake some more and post photos this time. In this case the recipe is not the point of interest, but the functionality of a restored DO. So I...

I've been interested in Cast Iron Dutch Oven (DO) cooking ever since I was a Boy Scout Leader. We had a few recipes that were basic, easy and generally involved sweets. The purpose was to introduce the DO cooking to Scouts, if they were interested, then off they go, a budding young chef...

I'm new to this and I did do a little searching for an answer. Does anyone have a good standard or 'rule of thumb' for briquette count, top and bottom as it relates to time and temp. an example might be: 12 on bottom 6 on top will give 350 degrees for 20 min. or 12 on bottom 8 on top...