Good Recipes

Dutch Food Recipes

Find great Dutch Recipes @ 123easyaspie.com.

Q: dutch recipes?
looking for any recipes from the Netherlands

A: Boerenkool = kale, afaik.

So yeah, potatoes mashed with kale, with a side of smoked sausage. Salt and pepper to taste.

Also possible: potatoes mashed with onions and carrots, with a side of smoked sausage. Again, salt and pepper to taste, as well as mustard.

Or potatoes mashed with apples, with a side of (etc). This is called “hete bliksem” and means “hot lightning”.

Pea soup (made that yesterday):

1 lb dried split peas (I used Great Value ones… don’t do anything the packaging says other than rinse them before cooking)
9-10 cups of water
1 lb of pork
3 bay leaves (crushed bay leaves will work)
3 vegetable and 2 beef bouillon cubes

Put the above in a pan and boil for 30 min.

In the meanwhile, cut up celery (8-9 stalks, or a small bunch), and 4 potatoes, and add them to the above. Boil another 15 min.

Cut up 2 onions, 1/2 lb leeks, 2/3 lb carrots, one smoked sausage (a plain one) and take the pork out of the pan and cut it into pieces too. Now add all of the above to the soup, as well as a tablespoon or so of dried parsley. Boil at least 10 more minutes, but you could boil it a lot longer without ruining it. Add salt and pepper to taste (either to the soup in the pan or to the soup in your bowl). Serve by itself or with bread (whole wheat, rye, pumpernickel, w/e).

Mind ya, this makes a *lot*. You’ll need a 6 quart pan (or larger, but 6 quart is big enough, 5 quart is *just* to small… I can get everything in it but then can’t stir it anymore). You can freeze a bunch of it. Btw, my husband likes it better when I replace the pork with a second smoked sausage instead (which I add at the same time as the first smoked sausage).
—————–

All of the above are winter dishes. Other than that, people eat some vegetable (boiled), with boiled potatoes and some type of meat as sides (yep, meat is the side dish, not vegetables). French fries are eaten with mayonaise. Because The Netherlands owned Indonesia, there are a variety of Indonesian dishes that are popular in NL as well. For breakfast and lunch people eat bread with whatever topping they feal like.

Apple pie is *the* typical Dutch pie… lots of Dutch recipes will refer to it as “Grandmother’s apple pie” or something along those lines, and you can get apple pie just about anywhere… it’s more common than other cakes and pies. So, I’m afraid that the saying “As American as apple pie” just is not correct (considering NL is Old World, we probably were first).

500 g flour (just over a lb)
250 g butter (just over 1/2 lb)
350 g white sugar (3/4 lb)
1 kg apples (preferably two different varieties, two medium-sized apples each, one tart and one not)
1-2 eggs (I use two, my grandmother who gave me her recipe wrote 1 though).
a dash of vanilla
grated lemon peel from one lemon
60 g raisins (like, half a cup or something)
some extra sugar, lemon juice and cinnamon

Melt the butter, add egg, sugar, lemon peel and vanilla and mix. Add the flour and mix some more (or knead by hand). Grease a spring form (medium or large) and put 2/3rds of the dough on the bottom and against the edges. Cut the apples into little pieces and put them on the dough, sprinkle with some lemon juice, sugar, cinnamon and the raisins (you might want to do this in a separate bowl first so it gets mixed up nicely). Crumble the rest of the dough on top. Bake something like 45 min at 350-375 F, or possibly a bit longer, anyway, until the top is a nice golden brown. Serve with whipped cream (with sugar). Btw, if you want to you can also put some chopped up walnuts in there. This pie will weigh a ton, but is really really good.

Q: can you use a cast iron dutch oven on the stove or in the oven? I am only finding recipes for outdoor cooking.
i got one for my wedding shower last weekend but my fiance and i dont even have a grill!!! I thought you can use cast-iron cookware indoors—does anyone know of a website with indoor cast-iron dutch oven recipes?

A: There is a trick to maintaining cast iron cookware and that trick is known as “seasoning” or “curing.” Your food will never stick to the bottom of the skillet or pot and the iron will not rust if it is properly seasoned. Plus the cast-iron cookware cleans up easily as well. Seasoning or curing cast iron means filling the pores and voids in the metal with grease of some sort, which subsequently gets cooked in. This provides a smooth, nonstick surface on both the inside and outside of the piece.

Let the pan cool. Wash it with dishwashing soap and water. Never soak or let soapy water sit in the pan for any length of time. Rinse thoroughly, then dry with paper towels.

A lot of people disagree with using dishwashing soap and water to wash cast-iron pans. A chef told me that if a health inspector ever found a pan that had not been washed with soap and water in his kitchen, he would be in trouble. Plus the grease that is left behind will eventually become rancid. You do not want rancid oil in your foods and body.

NEVER put cast-iron cookware in the dishwasher.

Place the cleaned cast iron pan on the heated burner of your stove for a minute or two to make sure that it is bone dry. While the pan is still hot and on the stove burner, lightly oil inside of pan (I mean a light coat) with a neutral cooking oil.

Neutral Oils – Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. I recently experimented and found out that food-grade coconut oil/butter also works great.

Leave pan on the hot burner of stove for a few minutes. Remove from hot burner and wipe excess oil off the pan with a paper towel.

Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Be sure that you place a couple paper towels inside to make sure that any moisture that forms will be absorbed by the paper towel. Never put the utensil in the dishwasher or store it away without drying it thoroughly.

Q: What is the best websight it get dutch oven recipes?
topic + i like to cook over an open flame i.e. campfire and need a super good dutch oven dump cake or something sweet to serve after dinner recipe

might anyone have something that would knock the boots off my friends?

A: Here is a link to a site with lots of dutch oven recipes and a dump cake recipe.

Dump Cake

INGREDIENTS:
favorite boxed cake mix
favorite canned fruit (cherries, pineapple, etc.)
butter or margarine

PREPARATION:
Prepare a coal bed for a Dutch oven. Dump the ingredients in the Dutch oven with the butter or margarine on bottom, fruit on top. Stir slightly. Bake until done. Test cake with a knife just like in your oven at home.
Servings: 6 – 8
Preparation time: 1/2 – 1 hour

Q: Does anyone know of any good dutch recipes with either apples or bananas?
I have tried Googleing it also but didnt come up with much. We are doing a project for our Girl Scout troop and the country we picked was Holland so know I need to find a recipe with either aplles or banans in it to make for 125 girl scouts…Any help would be greatly appreciated.
Thank You

A: You could try Dutch apple pie: http://www.recipezaar.com/128732
There seems to be good comments for this recipe, saying it’s authentic.

Some other links:
http://www.harzing.com/dinners/applepie.htm
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article731086.ece

http://www.nickmalgieri.com/recipes/dutch_apple_cake.html

One possibility could be pannenkoek (Dutch pancakes) which are more like crepes than American style fluffy pancakes. For topping, you could have stewed apples or bananas.
http://www.bakespace.com/index.php?mode=listing&act=show&lst_id=20640
I’ve not tried it but if it’s really that big, you don’t need to make so many to feed your group!

Q: Simple dutch oven camping recipes?
Anyone have recipes to share? We are taking the dutch oven camping this weekend and would like some tasty but simple recipes to cook over the fire that do not require a lot of ingredients. Thanks.

A: here are some recipes from my 2 dutch oven cookbooks and some from my third which is in progress.

2002 Salt Lake City Olympic Peach Cobbler
Coleen Sloan

1 large can sliced peaches, undrained
1 box spice cake mix
¾ can lemon-lime soda (Sprite or 7-Up)

In a preheated and oiled 12” Dutch oven, pour the peaches into the bottom. Sprinkle the cake mix over the peaches. Do not stir! Drizzle about ¾ of a can of soda over the cake mix. Cover and bake at 350o for about 35 to 45 minutes.
Serves 6 to 8
Coleen and I used this recipe for an event in which we catered during the 2002 Winter Olymipcs in Salt Lake City.

Dave’s Dutch Tamale Pie
“Cast Iron Covered Wagon Cookin’” by David Herzog

1 lb. ground turkey (try lean ground round)
1 ½ Tbs. chili powder
½ tsp. cumin
1 tsp. fajita seasoning
2 Tbs. garlic, minced
1 28oz. can diced tomatoes
1 15 oz. can whole kernel corn (try hominy, YUM!)
1 8 oz. can diced green chilies
1 ½ c. shredded Colby cheddar cheese
½ c. chicken broth
1 12 oz. box corn muffin mix (12 oz. Aunt Jemima corn bread mix from a 5 lb. bag)
½ c. milk
2 Tbs. melted butter or vegetable oil
1 large egg

In a 12” deep Dutch oven, brown turkey with chili powder, cumin, and minced garlic. Add tomatoes, corn and chilies. Stir well. Add broth, stir. Layer cheese over the top of meat mixture.
Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Cover and bake at about 375o for 35 to 45 minutes until bread is firm and baked through.
Serves 6

Braised Cabbage and Turkey Sausage
“Cast Iron Covered Wagon Cookin’” by David Herzog

2 c. 1” diced celery
2 c. 1” diced red onion
8 to 10 c. chunked cabbage, cored
8 links turkey sausage
Salt and pepper to taste

In a 12” Dutch oven, cook the turkey sausage over medium heat with 1 Tbs. olive oil. Remove sausage and set aside.
Add 1 Tbs. olive oil and sauté celery and onion for 8 to 10 minutes until slightly browned. Add cabbage chunks and ½ c. water or chicken broth. Cook cabbage 8 to 10 minutes, until slightly wilted.
While the cabbage is cooking, slice the sausage into bite sized pieces, then add to cabbage, stir. Salt and pepper to taste. Cook 8 to 10 minutes more to heat sausage. Serve with garlic mashed potatoes.
Serves 8 to 10

Chicken or Pork Tortilla Casserole

4 chicken breasts cooked and shredded or 1 lb. cooked and cubed pork
½ pound tortilla chips
1 pound cheddar cheese, grated, add some pepper jack cheese
2 Ortega chilies, diced

Mix together:
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk or sour cream
1 large chopped onion
1 7 oz can green chili salsa

Grease a 12 inch Dutch oven. Crumble half of the chips into bottom; then layer of chicken, a layer of soup mixture, a layer of cheese. Repeat layers, ending with cheese.
Bake at 300° for 1 ½ hours Serves 8

Beer Bread

3 cups self-rising flour
2 Tbs. sugar
1 can warm beer

Combine all ingredients together in a large bowl. Place dough into a 10” deep, Dutch oven and let rise for 15 minutes. Bake at 350° for about 45 minutes. Let cool 10 minutes covered then turn out on a board and serve warm with your favorite topping. You may also use this recipe for drop biscuits.
Serves 6 to 8

Cast Iron Basics
(some of the most important things you need to know!)

Seasoning: Cast iron may be heavy, but with a proper seasoning, is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF., then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because, the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550° , or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550° . With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil, you don’t want the grease to be dripping off the oven. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 450° to 500° , or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.

Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of time. Personally, I dry my cast iron in the oven at 225o for 30 minutes, after towel drying. So that I don’t burn my hands, I just leave the cast iron in the oven until the oven has cooled down, about 45 to 60 minutes. When I’m camping, I dry my cast iron over a few coals, about 6, 4 under the bottom and 2 on the lid of the Dutch oven. Only keep the cast iron until the water evaporates. Then remove the cast iron from the heat source with hot pads and place paper towels inside the pot and place the lid on the pot. Be sure some of the paper towel lays over the edge of the pot to the outside to wick any internal moisture to the outside of the pot and into the air.
Once cast iron has been seasoned, unless it has not been cared for properly, does not need to be re-seasoned after you use it. So, why store it with more oil in the pot, pan, or Dutch oven. The oil will turn rancid, becoming sticky, smelly, and spoiled; just like food that has been around for to long in the refrigerator. The oil also attracts dirt, dust, and other things flying around in the air, like bugs. So don’t apply any oil to your cast iron until it is warmed up just before you use it and put food into it. Take care of your cast iron and, it will take care of you.

Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc.
When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 350o to 375o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12” o

Q: Dutch recipes for a three-course dinner?
the funny thing is that i am dutch myself, and i cant think of any foods besides stamppot that are typically dutch. does anyone have any idea’s for a dinner that is typically dutch?

im looking for an appetizer, a main course and a dessert.

plz no stamppot suggestions, i find stamppot disgusting
ohw, btw, i mean real dutch, not pensilvania dutch

A: appetizers: bitterballen, gevulde eitjes, kroketten, kaas en fruit, hollandse kippesoep

main course: patat met, karbonaatjes met aardappels en spruitjes of bloemkool, spinazie met hard-gekookt ei, gerookte worst

dessert: soes, tompoez, appelflappen, oliebollen, poffertjes, appelpannekoek

that’s about what I can think of right now…

ok, got a website with actual recipes:

http://www.ah.nl/allerhande/

Edit: I hope you speak dutch

Q: What are some AUTHENTIC dutch recipes?

A: What type of recipes? Meals, desserts, etc? I’ll edit this with some family favourites if you let me know what you need.

okay, well I’ll have to guess:

if you’re looking for cookies, my favorite is speculaas. They’re a spice cookie. Also, taii taii is really good, particularly the homemade recipes. The store-bought taii taii tends to be really dry. A really yummy cake is ontbijtkoek…it’s a spice cake, usually made with lots of honey. It smells really yummy when it’s cooking.

Easy snacks would be anything from old traditions like salt herring (takes some getting used to if you weren’t raised with it) to more familiar recipes, like kaas koekjes (cheese biscuits).

Fondue, ragout, and mussel dishes are popular for dinners. We use a lot of potatoes, and maybe a less familiar veggie we use would be edive.

You may also be familiar with some foods that are actually dutch recipes, like apple fritters, sausage rolls, spritz cookies, etc.

Panakoeken are similar to crepes, but not the same. They are a small, thin pancake which can be served with sweet or savory toppings, and stroop (syrop) which is much thicker than the varieties we use in north america. They can also be served plain, just sprinkled with a little bit of icing sugar…but I like them better with toppings!

Q: How can I cook a Dutch Oven recipes with no Dutch Oven?
Is there anyway to do it instead? Making a curry.

A: You can cover any pot or pan with aluminum foil and make a “Dutch” oven. It is simply a covered pot that is meant for the oven.

Just be sure the one you use is heat proof, of course. If it is glass, you should lower the oven temp by 5 degrees.

Q: What are some tasty recipes for a cast iron dutch oven and a cast iron skillet?
I just bought my first cast iron dutch oven and cast iron skillet. Can you recommend some simple to moderate difficulty recipes I can make in both. the fewer and more common ingredients are preferred. Poultry, especially chicken recipes are preferred, too…Thanks!

A: Smothered chicken:
Wash and season the chicken pieces with seasoned salt, garlic powder, and black pepper.
Roll the chicken pieces in flour. Set the chicken on a plate for an hour in the fridge.
In your cast iron skillet, heat up some cooking oil (pot or skillet half full) until it is nice and HOT and carefully put the chicken in.
Cook the chicken for 20 minutes, turning the chicken halfway through cooking to brown on both sides.
Once the chicken is done, remove chicken from the oil and drain the chicken on paper towels.
Drain all the grease from your skillet/pot. Return all the chicken to the pot/skillet and pour a can of cream of mushroom soup over the chicken. Add in sliced onions and sliced green bell pepper. Add in a half can of water, a dash of thyme and put a lid on it. Let it simmer on low for 20-25 minutes until it forms into gravy and is very hot.
Serve with rice and dinner rolls. This is a DELICIUOS meal! Enjoy!

Q: Can you recommend a website that offers French (or Dutch) oven recipes?

A: Here’s several sites for the Dutch oven cook with recipe links in them also.

Q: What are some authentic recipes for Dutch, Scottish, and mainly Hungarian foods?
I know my background and alot about where i come from but i never really get to eat some good authentic food or even heard of any authentic/cookable foods. I just wanted to know some recipies that i can make from the three countrys ive listed. (Love to get some hungarian recipes because my granma cooks me authentic but only a few different ones!!!!)

A: If you’re looking for really good Hungarian recipes, get the cookbook by Charlotte Biro: The Cousine of Hungary. Also, there is a cookbook by Susan Derecskey that’s also good.

Q: best unique dutch oven recipes for school competition?
my school has a dutch oven competition at the end of the year around may. i need some ideas for unique recipes because the whole ninth grade competes and i need a meal that stands out. i kind of want cafe rio pork recipe for dutch oven but i cant find it…anyway if you have any dutch oven recipes that are really delicious and easy please tell me!! thanks!!

A: Here’s a link http://lmgtfy.com/?q=easy+dutch+oven+recipes

good luck.

Q: Do you have any good recipes or tips for cooking in a Dutch Oven?
I am so excited to be going on my first camping trip with my family. I don’t really remember too much about Dutch Ovens from when I was a kid (except safety rules!) So I was hoping for some good tips and recipes. Thank you!

A: I just got back from teaching 3 solid days of Dutch oven cooking classes and running a cook off in Carson City so its good to be home. heres the section full of tips to get you started from my several cook books i have written. there are also several great recipes for you to try!

Cast Iron Basics
(Some of the most important things you need to know!)
“Cast Iron Covered Wagon Cookin’” by David Herzog

Seasoning: Cast iron may be heavy, but with a proper seasoning, it is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF. then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because; the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
New and recent developments include “pre-seasoned” cast iron. If this is the case for you and your new Dutch oven or cast iron implement then you should still season the implement before you use it to cook and prepare food. Having pre-seasoned cast iron is much easier to prepare for your first initial seasoning in that, all you need to do is remove the cast iron from the box and wash it with very hot soap and water and rinse it well. Then, you can follow the directions below and season your cast iron, then use it to make delicious food for you, your family and friends.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550°. With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel.
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil; you don’t want the grease to be dripping off the oven. Only apply enough fat to make the iron look wet. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.

Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me, are written here to share with you. However, as you cook more and more with cast iron and camp Dutch ovens, you will find a method that works best for you and your style of cooking.
Right after I am finished cooking in my Dutch ovens, I like to use a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. First, scrape out all the extra bits of food with a plastic scraper; then spray the vinegar solution into the hot Dutch oven and wipe it out with a couple of paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the cider vinegar has other uses as well.
Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and, sometimes use soap and water myself. Be sure that cast iron is warm to free the food from the pores easily, and rinse the cast iron with hot water, very well, to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron; but, to dry it completely over, or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid.
Rust Removal and Stripping Rancid Seasoning: Many people I have met over the many years of teaching camp Dutch oven cooking classes have asked me how to remove seasoning that is rancid or how to remove rust from cast iron. Removing rust can be as simple as using an S.O.S. pad or can get as involved as building an electrolysis tank for heavy rust. I will tell you about two simple methods and for electrolysis information you can search the internet for one of many sites telling you how from A to Z.
There are two main methods I use for rust removal which are both safe and effective. The first is for light rust and is quick and easy, usually taking less than 10 minutes before baking on a new layer of seasoning over the pot or pan. Simply take a S.O.S. pad and scrub the warmed cast iron with the S.O.S. pad and rinse with very hot water. Dry with towels and place the iron back into a 500° to 550° oven and proceed with the seasoning instructions above.
The second is a little slower but does a great job on removing moderate to heavy rust. In a time span of 24 to 48 hours the rust is consumed through a chemical reaction between alfalfa hay and apple cider vinegar. You need a large non metallic tub like a Rubbermaid storage container or plastic barrel, some alfalfa hay or cubes and apple cider vinegar with some boiling water. Place a 1” layer of alfalfa hay or ½” layer of cubes or pellets in the bottom of the tub. Place the rusted iron on top of the bed of alfalfa and bring the layer of alfalfa to 1” over the top of the iron and inside the iron also. Lastly boil enough water to cover the iron 1” over the top of the iron. You want to use a 3:1 ratio of boiling water to apple cider vinegar. Let the iron set in the tub for 24 hours then the next day, take it out of the tub and spray it off with a hose and check it out. Scrub it with an S.O.S. pad and wash with hot soap and water, rinsing well. Toss it in a hot oven and follow seasoning instructions. If you have heavy rust use a steel brush on a drill and brush all the rust off you can then soak in the alfalfa solution. When the iron dries in the oven it is common to see a light orange powdery rust layer, this is normal and in not a reason to panic. Just Season the cast iron and you are ready to cook in your re-conditioned cast iron.
Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of time. Personally, I dry my cast iron in the oven at 225o for 30 minutes, after towel drying. So that I don’t burn my hands, I just leave the cast iron in the oven until the oven has cooled down, about 45 to 60 minutes. When I’m camping, I dry my cast iron over a few coals, about 6, 4 under the bottom and 2 on the lid of the Dutch oven. Only keep the cast iron until the water evaporates. Then remove the cast iron from the heat source with hot pads and place paper towels inside the pot and place the lid on the pot. Be sure some of the paper towel lays over the edge of the pot to the outside to wick any internal moisture to the outside of the pot and into the air.
Once cast iron has been seasoned, unless it has not been cared for properly, does not need to be re-seasoned after you use it. So, why store it with more oil in the pot, pan, or Dutch oven. The oil will turn rancid, becoming sticky, smelly, and spoiled; just like food that has been around for to long in the refrigerator. The oil also attracts dirt, dust, and other things flying around in the air, like bugs. So don’t apply any oil to your cast iron until it is warmed up just before you use it and put food into it. Take care of your cast iron and, it will take care of you.

Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc.
When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 325o to 350o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12

Q: I Need Help Finding Dutch Recipes?
I googled dutch recipes and netherland favriots. But really all I can get is apple pie and some few dishes here and there. Anyone know where I can look to get recpies for good ol’ fashion common dutch food?

A: Here are some good websites:

http://www.fortunecity.com/victorian/verona/190/eten.htm

http://www.godutch.com/newspaper/index.php?id=all&hist=2

http://www.pellatuliptime.com/historical-village/history/recipe/recipes.html

http://www.horseshoe.cc/pennadutch/food/recipes.htm

http://www.dutchmarket.com/dutch_recipes.html

http://www.hollandfest.com/recipes.htm

Q: Healthy, Vegetarian, Dutch Oven/Camp Recipes?
Can anyone share or point me in the direction where I can find healthy, vegetarian dutch oven recipes to make over a campfire? We’d like to find something that we can cook and eat while camping…

Thanks So Much!!
Everyone has been so helpful… Thank You!! I’m going to practice and do some experimenting w/vegetable broth, potatoes, spices, tomatoes, etc…..

A: that’s a hard one Dutch ovens where meant for meat they tend to make even tough meat tender. most of what you eat can easily be carried in and cooked on something lighter.you could try some slow cooked baked beans with tofo.

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