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cast iron Recipes

barbecue   |   barbecue sauce   |   camping   |   cast iron   |   grilled wild game
Herbs and Spices   |   wild game

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Butterscotch Pineapple Upside Down Cake

2 cups allpurpose flour
1 12 teaspoons baking powder
12 teaspoon salt
1 12 ounce package butterscotch flavored morsels divided
34 cup butter softened divided
2 8 ounce cans sliced pineapple drained reserving 34 cup juice
8 maraschino cherries
1 cup granulated sugar
2 eggs

Preheat oven to 350 degrees F

In medium bowl combine flour baking powder and salt set aside

In 10inch cast iron skillet over low heat combine 1 cup butterscotch flavored morsels and 14 cup butter Stir until morsels are melted and mixture is smooth Remove from heat Arrange pineapple with maraschino cherries inside the pineapple rings in skillet

In large bowl combine sugar remaining 12 cup butter and eggs beat until creamy Gradually beat in flour mixture alternately with reserved 34 cup pineapple juice Stir in remaining 1 cup butterscotch flavored morsels Pour over pineapple

Bake for 35 to 40 minutes

Immediately invert onto serving plate

3 medium eggs beaten
1 cup Bisquick
2 16 ounce cans sliced peaches drained
2 tablespoons margarine
18 cup vegetable oil
Granulated sugar for topping

Mix Bisquick with beaten eggs Melt margarine in a large cast iron skillet over medium heat Add oil Pour Bisquick mixture into hot skillet spoon peaches onto mixture cover skillet and cook about 7 minutes

Remove from stove Slide cake onto a large plate Turn skillet upside down over the plate grasping opposite sides of both the plate and skillet with hot pads and turn over quickly so that the cake is inverted in the skillet Cover and cook the second side about 7 minutes Return to plate and sprinkle with sugar

Serves 4

1 2 12 to 3 12 pound chicken cut up and skinned
12 cup 1 stick butter
12 cup honey
3 or 4 not too ripe bananas

In a cast iron skillet melt the butter then add the honey Add chicken pieces Lower the heat a bit and cook for 20 minutes turning the chicken at least 4 times

Preheat oven to 250 degrees F

Add sliced bananas to the skillet cover and bake for 45 minutes If there is too much liquid at the end of baking you can add 14 to 12 cup thin cream to make a sauce Serve over plain rice

Serves 4

2 to 3 pounds chicken parts boned or not
14 cup 12 stick butter
1 cup packed brown sugar
12 cup diced green bell pepper
12 cup diced onion
14 cup vinegar
1 cup catsup
1 bottle barbecue sauce

Melt butter in a cast iron Dutch oven crumble brown sugar and add to melted butter Add onions peppers vinegar and catsup Simmer for 5 minutes

Remove from heat and pour barbecue sauce over chicken Bake covered for 30 minutes at 325 degrees F

Uncover baste and bake 30 minutes more basting as needed Raise temperature to 350 degrees F for the last 15 to 20 minutes basting frequently

3 pounds cubed stew meat
1 large onion
1 bottle beer
12 teaspoon dry thyme
1 bay leaf
Salt and pepper
3 tablespoons vegetable oil
12 pound mushrooms optional
Parsley optional
1 tablespoon lemon juice optional

Heat a cast iron Dutch oven over high heat Add oil and meat cover and cook for about 10 minutes

Uncover boil down accumulated liquid Meat will begin to brown but not splatter Brown well stirring constantly Add onions seasoning and beer

Meanwhile preheat oven to 325 degrees F

Reduce heat and cover Bake for 1 hour Check during baking time to ensure that meat is covered with liquid add water if necessary

Cook mushrooms in a little oil or butter for 3 minutes only Add 1 tablespoon lemon juice and put in with the meat

You will definitely need a good hood vent or put the cast iron skillet directly on a gas grill It can smoke you out of the kitchen

1 4 bone prime rib
14 cup black pepper
14 cup garlic powder
14 cup salt
2 red onions thinly sliced

3 tablespoons salt
3 tablespoons white pepper
3 tablespoons fennel seed
1 14 tablespoons black pepper
2 12 teaspoons dry mustard
2 12 teaspoons ground red pepper

Remove fat cap off top of meat and save Place roast in a large roasting pan Make several dozen slits through silver skin with knife Generously pour an even layer of black pepper covering top of meat followed by garlic powder then salt Top off with onion and pin fat cap back on Refrigerate 24 hours

Bake at 550 degrees F for about 35 minutes Remove and cool refrigerate 3 hours until well chilled

Remove fat cap and scrape off spices Discard Cut into 6 steaks and trim cooked ends Season steaks generously and evenly on both sides and press in spices

Heat a large cast iron skillet over very high heat until pan is beyond smoking Place 1 steak in skillet and cook until underside starts to develop a heavy black crust about 2 to 4 minutes Turn and repeat this on remaining prime rib

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