Camp Chef UDO14 Cast Iron Ultimate Dutch Oven - Manual (Page 5)

Cast Iron Recipes - Main Course
For more great tips, ideas and information
go to www.CampChef.com
Pork Tenderloin with Peach Glaze
Ingredients
2 lb. pork tenderloin 1 cup chicken broth
10 oz jar of peach preserves 1 Tbsp. minced garlic
3 Tbsp. vinegar Salt and Pepper to taste
Directions
In Dutch oven brown tenderloin, seasoned with salt and pepper. Cook until well browned
on all sides. Mix the rest of the ingredients together than pour over tenderloin. Cover
and simmer on low heat for about 1 hour turning occasionally adding more broth if
necessary. Cook until internal temperature is 155° F. Slice and serve with left over sauce
from oven. Serves 8.
Baked Salmon with Lemon
Ingredients
1 large salmon filet 1 tsp. Lemon pepper
1/2 cup real butter cut into slices 1 tsp. garlic powder
1 cup water 1 lemon, sliced
1/2 tsp salt
Directions
Lay salmon filet skin side down on bottom of 14” Dutch oven, pour water over salmon
then season with salt, lemon pepper and garlic powder. Lay slices of butter on top of fish
then lemon slices on top of butter. Cover tightly with lid and cook at medium heat for 20
to 30 minutes of until fish flakes easily. Serve with lemon wedges.
Orange Chicken
Ingredients
2 lbs boneless, skinless chicken, cut 1/2 cup frozen orange juice concentrate
into chunks 3 Tbsp. sugar
1/3 cup cornstarch 1 Tbsp. soy sauce
Oil for frying 3 Tbsp. water
1 Tbsp. grated fresh ginger root 1 tsp cornstarch
1 tsp. minced garlic Cooked white rice
1/4 tsp red pepper flakes
Directions
Toss chicken pieces in cornstarch until covered. Heat a small amount of oil in Dutch oven
over medium heat, add chicken chunks and cook until well browned. Mix water and
cornstarch together and set aside. Mix rest of ingredients together then pour
over the chicken. Cook for about 10 minutes, stirring occasionally. After
10 minutes stir in the cornstarch mixture the cook just long enough for
the cornstarch to thicken. Serve over rice. Serves 6.
Enchilada Casserole
Ingredients
1 lb. hamburger 2 cans enchilada sauce
8 large flour tortillas 1 can refried beans
1 onion chopped 2 8 oz cans tomato sauce
2 cups cheese grated Salt, pepper & garlic powder
Sour cream, for garnish
Directions
Mix the enchilada sauce and tomato sauce in medium size bowl and set aside. Season the
hamburger and onion with salt, pepper and garlic powder then brown in a Dutch oven over
medium heat. Remove meat from Dutch oven and drain grease. Mix meat with 1 cup of
the enchilada sauce mixture in a separate container. Add 1/4 cup enchilada sauce to the
bottom of the Dutch oven and place 2 tortillas over the sauce. Top with additional 1/4 cup
of sauce and 1/2 of the meat mixture. Top with 2 more tortillas and another 1/4 cup sauce.
Spoon on the refried beans and 1/2 of the cheese. Top with 2 more tortillas and another 1/4
cup of the sauce. Add the rest of the meat mixture and 2 more tortillas. Finish off with the
rest of the sauce and cheese. Turn burner on low and cook for 15 to 25 minutes or until the
cheese is melted and casserole is bubbly. Slice and serve. Top with sour cream.
0510-CastIronRecipeBook.indd 8-9 7/1/10 9:54:41 AM