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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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Dutch Oven Irish Stew

March 23rd, 2015 by ironcooker

Happy St Patrick’s Day

Irish StewIf you’re anything like me, then one day for Irish eats just isn’t enough.  Luckily, I’ve overstocked on the St. Patty’s staples enough to make several meals, and a dutch oven Irish stew is definitely one of them.

Stews are a mainstay Irish comfort food.  Traditionally, they’re made with potatoes, onions, parsley, and sometimes carrots.  For protein, lamb can be used, but mutton is usually better because the meat is tougher, fattier, and lends more to the dish.

But just because there’s a tradition, doesn’t mean that there isn’t any leeway.  For centuries, Irish stews have been an expression of the cook.  Ingredients like turnips and pearl barley make an appearance, while purists turn up their noses at anything more complex than mutton, potatoes, onions, and water.  The stew is always cooked slowly—expect to be simmering and boiling for up to two hours.

Stewing in the Dutch Oven

As a cooking method, stewing has been a part of human civilization for many centuries.  The Gaels of Ireland, however, didn’t have access to a cauldron until after the Celts had invaded and brought them in, after the 7th century BC.  Stews back64820-classic-irish-stew then were often made with goat and root vegetables, and the ingredients and cooking methods haven’t changed materially since then.  The biggest addition to the Irish stew in terms of ingredients was the potato, which came from South America in the sixteenth century.

irish-stewOpen fire kitchens had been around for many years, even well into the industrial revolution.  When the British began to produce dutch ovens, they became a valuable addition to most kitchens and a natural implement for Irish stews.  If you’re going to make this stew, bake some dutch oven soda bread alongside, and you’ll be close to having an authentically cooked Irish meal.

A King Among Comfort Foods

This is the sort of recipe that you get a craving for—hearty, filling, and with a broth that coats your lips.

Ingredients

  • 1 ¼ lbs stewing meat (beef or lamb cuts) cut into 1 inch cubes
  • 3 pounds russet potatoes, cut into ½ inch pieces
  • 1 large onion, chopped
  • 2 cups carrots, cut into ½ inch pieces
  • ¼ cup olive oil
  • 6 large garlic cloves, minced
  • 2 cups beef stock
  • 1 cup Guinness or other stout beer
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley, chopped
  • Salt and Pepper to taste

Instructions

  1. Heat olive oil in a 4 ½ qt enamel dutch oven, over medium-high heat.  Add the stewing meet and saute it until it browns on all sides. Add garlic and sauté another minute.
  2. Add beef stock, thyme, tomato paste, sugar, Worcestshire sauce beer, red wine and bay leaves. Stir to combine and bring the whole thing to a boil.  Reduce heat to medium-low, then cover and simmer for an hour.  Stir occasionally.
  3. While the meat and stock is simmering, melt butter in an enamel cast iron 11 Inch Skillet over medium heat. Add carrots, onion, and potatoes. Saute vegetables until golden and set them aside.
  4. After the stew has been cooking for an hour, add the golden vegetables.  Simmer uncovered until both the vegetables and the stew meat are fork tender.  Discard bay leaves and add Salt and pepper to taste, then sprinkle in the parsley.

Now, that’s one way to clean out the pantry!

If you’ve tried this recipe, let us know what you think in the comments below!  Or, if you’re all Irish’d- out (as if!), tell us all about what you were eating and drinking for St. Patrick’s day!

You Might Also Like…

 Thanks to Big Oven for posting a great recipe that’s the basis for this variant!

Posted in Dutch Oven Recipes | No Comments »

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.

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 »

Dutch Oven Irish Stew

Monday March 23rd, 2015 in Dutch Oven 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 »

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