Slow Cooker French Onion Soup – FK PraelBy Samuel DietzmannFound it online, tinkered with it, and it’s a winner.
An alternate solution for the cheese is to shred 1⁄2 cup of Gruyere, 1⁄2 cup of Emmentaler 1⁄2 cup parmesan, and 1⁄2 cup mozzarella, and mix.
You can use a regular propane torch if you want. I usually use a regular garage propane torch, rather than a special cooking one.Spiral Sliced Ham with Apples – KdS ColeBy Samuel DietzmannFound initial version in a book called “Tales from the Black Pot”
Another recipe good for cooking while camping. First made it when cooking for some civil war reenactors. I used a larger ham and had planned on having ham left over for breakfast. I was wrong, there was none left.Crock Pot Garlic Brown Sugar Chicken – KdS ColeBy Samuel DietzmannNeeded a quick dinner after I was going to be gone all day. Found on internet.
This is a great simple recipe for if you are going to get back late. I typically serve it over rice, and use the liquid in the bottom as a sauce over everything. Serve with either sautéed baby bock choy or even just a simple salad for a complete meal.Dutch Oven Cobbler – KdS ColeBy Samuel DietzmannLearned in Scout Cooking.
This is a basic Boy Scout cobbler. Best combinations I have found are:
Cherry with a chocolate cake
Apple with a spiced cake
Peach or Blueberry with a white cake3-2-1 Ribs – KdS ColeBy Samuel DietzmannGot basic recipe when I got my first Traeger Smoker.
I got the original recipe with my first smoker. Over time I have modified the times a bit, and now make my own rubs. However, in order to keep this simple I went with just using a commercial one. Done correctly the ribs will literally fall off the bone. I don’t use BBQ sauce, as you don’t need it with the recipe as there is so much flavor. If you insist on it you should put it on when you are tightening up the ribs.Italian Bread – FK PraelBy Samuel DietzmannI was looking for a simple Italian batard recipe, and stumbled across this. It needed a little tuning up, but works brilliantly. The original notes say it can also be used for focaccia or pizza crust.
Note - this makes 1 loaf. I usually do a double batch, and make 2.Moroccan Tomato Jam – FK PraelBy Samuel DietzmannI’ve been a fan of Moroccan cooking for decades, and this has always been a condiment as part of the dinners I’ve gone to at Moroccan restaurants. I finally decided to make my own, so I researched and tested the recipe until I liked it, and here it is.Raspberry Kuchen – FK PraelBy Samuel DietzmannMy wife, Kelly, found this in a pastries cookbook, and has kept it as a standard for >20 years. Original credit goes to the Belle de Jour Inn, in Healdsburg CACharlie’s House BBQ Rub – FK PraelBy Samuel DietzmannThe base recipe was taken from a cookbook, and then heavily modified to taste, when I was learning advanced BBQ techniques.
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