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Archive for the ‘Iron Cookware Recipes’ Category

Sour Dough Cinnamon Rolls In A Cast Iron Skillet

April 4th, 2015 by ironcooker

cinnamon rolls
This is a really good recipe for sour dough cinnamon rolls

Every once in a while a really good recipe comes around, and with a little adjusting here and there by leaving this out and adding that, we have something that everyone should enjoy.
When adding yeast to any recipe,always be sure to test your yeast in a little warm water before adding it to the mix.  More than once there has been disappointed cooks that have added dry yeast into
their recipe, only to find out to late that that the bread did not rise.

  • 1 cup of your sour dough starter
  • 3/4 cup of milk – bring to a – boil over high heat and cool down
  • 3 tablespoons butter that has been left out at room temperature
  • 1 egg at room temperature
  • 1/4 cup granulated sugar “optional”   I leave this part out
  • 3 1/4 cups flour
  • 1 teaspoon saltMix all ingredients in a large bowl until it blends together really well, then toss it out on a flour coated counter and push it hard until flat and roll it back into itself
    push hard with the palm of your hand or knuckles  several times and keep folding it over and repeating until it starts stretching out and falling back.
    flour the counter where it will sit and form into an oval shape. Cover with plastic wrap and leave sit for 20 minutes.
    oil a 12 inch cast iron skillet – set asideAfter 20 minutes are up roll and stretch the dough ino a 15 x 24 inch rectangle.  Brush  the dough with butter with a pastry brush and sprinkle on the cinnamon filling over the butter.

    Filling

  • 1 tablespoon melted butter
  • 2 tablespoons granulated  sugar
  • 2 tablespoons brown sugar
  • 1 tablespoons cinnamon
  • 1/2 cup raisins  “optional”Roll from long edge and pinch together ends.  With a serrated knife, cut the rolls  1 1/2 inches apart . Put into your skillet and cover with plastic wrap. Let rise for one hour
    or double in size.Preheat your oven to 350 degrees and bake for 25 to 30 minutes until golden brown.  I use a temperature probe and bake until the internal temperature reaches around 200 degreesRemove from oven and spread with

    prepared frosting

  • 2 cups powdered (confectioners) sugar
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons hot waterIn a medium bowl, combine powered sugar and vanilla extract. Add hot water gradually, stir just enough to give it a thick spreading consistency

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Easy Chicken And Vegetable Stir Fry

March 31st, 2015 by ironcooker

wok
A unique and interesting assortment of frozen vegetables that streamlines the preparation of the family pleasing stir fry recipe.

* Note –   You can use fresh vegetables for this recipe.
adjust cooking time so they are the crispness you want.

  • Ingredients1     3-ounce can chow mein noodles or rice noodles
    2     tablespoons soy sauce
    1     tablespoon apricot or peach jam or preserves
    1     tablespoon vinegar
    1     teaspoon corn starch
    12   ounces skinless, boneless chicken thighs or breast
    2    tablespoons cooking oil

 

  • Preheat oven to 350′  – pour chow mein or rice noodles into an ungreased baking pan; heat in oven for 5 minutes meanwhile , for sauce stir together soy sauce, jam,vinegar and corn starch in a small bowl: set aside
  • Rinse chicken and pat dry with paper towels. Cut into 1 inch pieces; set aside. Pour half of the oil into a wok or large skillet. Preheat over medium high heat. Add frozen vegetables and stir fry for  2 to 3 minutes or until crisp and tender. Remove from the wok
  • Add the remaining oil to the wok. add chicken ; stir fry for 4 to 5 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
  • Return the cooked vegetables to the wok; stir to coat all ingredients. cook ans stir about 1 minute  or until heated through. Serve immediately over noodles. Makes 4 servings.

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Sweet and Sour Steak

March 26th, 2015 by ironcooker

A great recipe you are sure to enjoy that is made just for two

101_4877As always we are looking for new recipes to use with our cast iron cookware .
This cooks in our Universal Cookware cast iron skillet very well.

Recipe

1/2 pound round steal cut into 1/4 inch strips
1 small onion thinly sliced
1 small green bell pepper
1 cup water
2 teaspoons corn starch
1/4 cup sweetened pineapple juice
1/4 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1/8 teaspoon peeled and grated ginger
1/4 cup canned pineapple chunks, packed in their own juices
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1 tablespoon low sodium Worcestershire sauce

Spray the inside of a medium heavy cast iron skillet   12 inch with non stick vegetable cooking spray.101_4878
Place over high heat until very hot, but not smoking. Ad meat and sauté for 3 minutes, or until brown, stirring constantly
to prevent burning. Add the onion and bell pepper, continue stirring for about 10 minutes. When mixture starts sticking to the skillet stir in the water;
101_4880continue cooking for 10 minutes longer
Meanwhile in a small bowl, dissolve the cornstarch in the pineapple juice.  When all the liquid is evaporated from the skillet stir in the dissolved corn starch.
Stir in all the remaining ingredients and reduce the heat; simmer uncovered for 20 minutes or until meat is tender and gravy is thickened
 

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Venison Picadillo

March 17th, 2015 by ironcooker

1
Hunters have requested that we put in more wild game recipes for our readers, so here is a great  Venison Picadillo Recipe that we are sure you will enjoy

 You will need a large cast iron skillet for this recipe along with a big appetite. As a second choice you can serve over rice or have potato on the side. 

3/4 c chopped onion
1 ts chopped garlic
2 tb olive oil
2 lb venison shoulder or leg,
1 ground
2 ts red chili flakes
1 ts dried oregano
1 ts ground cumin
1 ts ground coriander
1/2 ts ground cloves
2 c canned whole tomatoes,
1 seeded and chopped
2 tb red wine vinegar
2 tb raisins
1/4 ts salt
1/4 ts black pepper

In a large pan,saute onion and garlic in the oil until onion is golden.Add
ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
is reduced by half.Adjust seasonings and serve with tortillas and fresh
salsa.Makes 6 to 8 servings.

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Hawaiian Venison

March 15th, 2015 by ironcooker

A great recipe to treat yourself that night you are all alone in deer camp

What better way is to show everyone what they missed out on
Grab that old cast iron skillet and your camera and show them what the lone hunter has for dinner.

Yield: 1 servings
1 lb boneless elk/deer round stk
1/4 c flour
2 tb margarine or butter
1/2 c boiling water
1 ts salt
2 or 3 green peppers
1/2 c pineapple chunks
-SAUCE
2 1/2 tb cornstarch
1/2 c pineapple juice
1/4 c vinegar
1/4 c sugar
1 1/2 tb soy sauce

Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all
photo (5)sides in hot fat. Add water and salt. Simmer gently until meat is tender.
Clean green peppers and cut into 1-inch squares. Boil 10 minutes and
drain. Add pepper squares and pneapple chunks to browned meat. SAUCE:100_1276
Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook
until sauce is clear and thick. Pour sauce over meat mixture and simmer 5
minutes. Serve over Chinese noodles or cooked rice.

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DUTCH OVEN HAWAIIAN CHICKEN

March 10th, 2015 by ironcooker

Image4
A camping recipe for your Dutch Oven

Most of you that have seen our set up at shows know one of the things we always have going over the weekend is a skillet or two of Hawaiian chicken.
Fried Potatoes and onions & some fried potatoes & onions with eggs fro breakfast is a normal thing to smell when you pass through our tents.
All cooked in cast iron skillets and Dutch ovens so you can actually see our products in use. I can actually say that one of my all time favorite  for one or two people
is the Universal Cookware stock pot that is a smaller version of a dutch oven with a handle, a skillet lid and can be used as a sauce pan.
So many of you have asked for this recipe.  I thought it was past due and should be shared with you. This is the full version that can be cut in half If you don’t
have the need for 8 chicken breast all at once.

Recipe

Family size package of skinless chicken breasts, 8.
One can sliced pineapple.
Twelve ounce jar of your favorite BBQ sauce.
Marichino cherries.

Place four chicken breasts on the bottom of the 12″ Dutch oven. Use half of the sliced pineapple to place on top of the breasts,
pouring the entire juice over the chicken. The pour half of the BBQ sauce on top of this. Place another layer (the remaining four
breasts) on top of the previous chicken/pineapple layer. Layer again with the remaining pineapple slices, placing a cherry in the
center of each pineapple slice. Pour the remaining BBQ sauce on top. Place the lid on the oven. Place the oven on the coals and
cover the top of the oven with coals. Cooking time is 30 to 45 minutes, remove and check at about twenty minutes. When
finished, make sure that the chicken is thoroughly cooked before serving.

Posted in Iron Cookware Recipes | No Comments »

Sour Dough Cinnamon Rolls In A Cast Iron Skillet

Saturday April 4th, 2015 in Iron Cookware Recipes | No Comments »

Easy Chicken And Vegetable Stir Fry

Tuesday March 31st, 2015 in Iron Cookware Recipes | No Comments »

Sweet and Sour Steak

Thursday March 26th, 2015 in Iron Cookware Recipes | No Comments »

Venison Picadillo

Tuesday March 17th, 2015 in Iron Cookware Recipes | No Comments »

Hawaiian Venison

Sunday March 15th, 2015 in Iron Cookware Recipes | No Comments »

DUTCH OVEN HAWAIIAN CHICKEN

Tuesday March 10th, 2015 in Iron Cookware Recipes | No Comments »

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