Fireman Bobs Dutch Oven Chicken And Fennel My Way Recipes

Steps:

• Begin by melting 1/2 cup of the butter in a large Dutch Oven, add anchovies to butter and stir to melt the anchovies into the butter.
• Add flour, cayenne pepper, smoked ground cumin, chicken bouillon, course sea salt, fresh cracked pepper, chicken broth, milk, water, hot sauce and cook over low heat till thickened.
• Add , pasta, chicken, bacon, mushrooms, poblano, jalapeno, and ancho chili peppers, fennel, and parsley and stir to incorporate all. If needed, add more chicken broth to make mixture " wet ".
• Place large Dutch Oven in the oven and cover securely. NOTE: *** If using Dutch Oven with Charcoal, follow usual cooking methods and keep the temperature at 250 degrees.
• Bake at 250* for 1 3/4 hours or till done. With 30 minutes of cooking time left, add crushed saltine crackers mixed with 1/2 cup of melted butter to the top of the casserole and cook till golden brown! Enjoy!

Steps:

• For the Biscuit...
• In a large skillet, cook the bacon till crispy, then crumble and set aside Place the onion, in the bacon grease and cook till tender, set aside In a Large bowl, place the flour, sugar, salt, milk, oil, fennel, cayenne, onions, bacon ( crumbled ), and cheese and mix till combined Spoon 6 to 8 dollops of Biscuit mixture on a baking sheet, brush biscuits with the melted butter and place in oven and cook for 12 to 14 minutes till golden brown. Keep warm till served.
• For the Chicken...
• In a Large bowl, combine the chicken, oil, thyme, salt, and pepper, making sure everything coats the chicken Once the Chicken is coated with the herbs, take the bacon and wrap each breast with 2 slices and secure with a toothpick Place in a Large skillet and cook chicken till juices run clear and bacon is done, about 20 to 30 minutes, WATCH CLOSELY!
• FOR THE GRAVY...
• In a Large skillet, place the butter and allow to heat up, then add the flour and cook till a " Rue " forms, about 2 to 3 minutes, Don't allow to " burn ". Add the oil, milk, thyme, fennel, salt, pepper, cheese, and bacon and cook till thickness desired.
• PUTTING IT ALL TOGETHER...
• When all three components are done, simply put the chicken breast on a biscuit and spoon some gravy on, or over top of the whole biscuit and enjoy the feast!!! ENJOY !!!!!!

Steps:

• In sauce pan, melt butter, saute curry powder, apples, and onions until onions are transparent. In a separate bowl, combine soup and cream and mix together. Combine the Curry,Apple,and Onion mixture and stir and blend with the soup and cream, blend well...
• While sauteing the mixture, rinse and pat dry the chicken pieces Salt and Paprika the chicken and place in large Dutch Oven. Pour the sauce mixture over chicken covering all the chicken.
• Cook in Dutch Oven at 200 degrees for 3 1/2 to 4 hours. I use Kingsford Charcoal, it cooks great and stays hotter longer. I cover the top of the Dutch Oven with one layer of coals and under the Dutch Oven, I place one layer also... You will become familiar with the " heat " of the coals and will be able to keep the temperature where it needs to be... Enjoy!

Steps:

• Sprinkle spices on chicken thighs. Wrap 2 slices of the smoky bacon around the chicken thighs
• Place in oven pan cover with foil
• "Cover with foil and cook 1 hour at 350 degrees, and then uncover and raise heat to 400 degrees and cook an additional 25 minutes or until bacon is brown." NOTE: Take the time to "drain the fat". Enjoy

Steps:

• 1. Place Angel Hair Pasta in a large stock pot and cook according to package directions.
• 2. Place chicken breasts in a large skillet with the olive oil and sauté slowly for 20 to 30 minutes or till juices run clear. While warm, shred the chicken and set aside. Brown the butter low and slow and set aside.
• 3. When pasta is done cooking, combine the browned butter, shredded chicken, parmesan, salt, pepper, cayenne pepper, fennel seeds, onion, chicken stock and fold all together.
• 4. Place the mixture in a large casserole dish, sprinkle bread crumbs over the top, cover with foil and place in oven. Last 10 minutes, remove foil and allow bread crumbs to brown. Cook at 200 degrees for 45 minutes
• 5. Enjoy !!!

Steps:

• Heat the oil in a Large Dutch Oven, add flour and stir till a rue forms, about 5 minutes Add onions, bell pepper, celery, mushrooms, and garlic and cook stirring until vegetables are softened, about 2 minutes
• Add all remaining ingredients, except for the green onions and parsley, and bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid begins to thicken, then cook an additional 20 minutes. Right at the end, stir in the green onions and parsley.
• Serve with the hot sauce and a Crusty Bread! ENJOY !!!!!

Steps:

• 1. Cut the rib eye into 1/2 inch cubes... Place beef in a large Dutch Oven and add the butter and brown on all sides... Drain excess fat off...
• 2. Add onion to the Dutch Oven along with beef stock, sugar, salt, pepper, allspice, thyme, fennel, season salt, garlic parsnips, red and green bell peppers, and worcestershire sauce. Allow to simmer for 4 hours...
• 3. Add the carrots, potatoes, celery, and peas... Allow to cook for 30 to 40 more minutes or until vegetables are done to your liking...
• 4. When done, take 2 cups of the liquid and add the flour and kitchen bouquet to make the " slurry " to thicken the stew... Stir till desired thickness is reached...
• 5. Serve hot with a good Crusty Bread... ENJOY

Steps:

• Preheat oven to 350 degrees Rinse off chicken, pat dry Place the herbs inside the cavity, then " truss " the chicken
• Mix together the sea salt ( all 7 cups ) and red pepper flakes with the egg white until all the salt is moistened Pick a roasting pan or glass dish big enough to hold the chicken, line the pan with a double lining of foil big enough to enclose the chicken for cooking
• Spread a thick layer of sea salt on the bottom of the pan, and place chicken on the sea salt layer Cover the chicken with remaining sea salt and " shape " neatly around the entire chicken making sure the whole chicken is enclosed in the sea salt
• Bring the foil edges up and enclose the chicken and place in oven and cook for 1 1/2 hours Remove from oven and let " rest " for 10 minutes
• Carefully lift the foil package from the pan and open ( being careful of the steam from package ) Break away the " Sea Salt Crust " Brush away any remaining sea salt from the chicken Place on serving platter with the roasted heads of garlic
• As you eat, slip the " skins " off the garlic cloves and take a " bite " of chicken with the garlic Enjoy !!!

Steps:

• In a Large bowl, combine the oil with the chicken, then add the remainder of ingredients
• Cover with foil and place in fridge for 2 hours
• On your HOT grill, place chicken and let cook for 2 minutes on each side, then turn grill to low and allow the chicken to cook till juices run clear, about 30 to 40 minutes, turning occasionally to prevent burning.
• Serve with a green salad and crusty bread... ENJOY !!!

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
• Shape into 24 meatballs.
• Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
• Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
• Enro Gay's Version for a Family Gathering with her Gravy...
• Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
• " I did not use your "gravy" as outlined above, but used this instead: "
• Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
• Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
• " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
• " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
• " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!

Steps:

• MEAT BALL SAUCE is my... https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/original-family-spaghetti-sauce.html?p=61
• In a Large bowl, mix the beef, veal, sausage, bread, onions, parsley, red pepper flakes, eggs, cheese, blue cheese, fennel seeds, and garlic. Add salt and pepper to taste, If the mixture is dry, add ½ cup of cold water and mix well. Form into about 48 meatballs.
• Note: The Meat Balls can be " pan seared " and " browned " before going into the Dutch Oven, but only if You choose to do that, and it is not necessary.
• Place the meatballs in a Dutch Oven, add the olive oil, and cover them completely with the " Meat Ball Sauce "
• Place Dutch Oven in Oven for 2 hours at 195 degrees. The Meat Balls are slow cooked. Enjoy !!!

Steps:

• Heat oven to 400°F.
• In a large Dutch Oven, Combine the parsnips, carrots, celery, turnips, sweet potatoes, red onion, with the olive oil, cumin, garlic, red pepper flakes, salt, and pepper. Place in oven and let cook for 10 minutes.
• Add 1/2 cup beef stock, cover Dutch Oven and roast, stirring once or twice, until the veggies are tender and the stock has been absorbed, About 20-45 minutes.
• Combine the butter with the horseradish, parsley, chives, shallots, and season with salt and pepper. Place the horseradish butter-Herb mixture, and heavy cream in the roasted parsnips, carrots, celery, red onion, sweet potatoes, turnips, butternut squash, and stir.
• Pour remaining beef stock in and allow to cook for 6 minutes at a boil, then reduce to a simmer and cook till done. A good crusty bread goes great with these.... Please NOTE: The " Doneness " of this soup is to your liking !!!
• Enjoy !!!