Question by N_K_C: What is a good dutch oven recipe?
I want a good dutch oven recipe that is not a dessert. and is hopefully good for you. i also want a recipe that can feed a lot of people. can someone help.
Best answer:
Answer by icybicycle
Easy Cheesy Meat And Potatoes
Dinner Sauce
2 lbs. extra lean ground beef (2) 10 ½ oz. can cream of mushroom soup
1 large yellow onion; diced (1) 10 ½ oz. can cream of chicken soup
7 cloves garlic; minced 1 1/2 cup sour cream
salt and pepper to taste 2 Tbs. worcestershire sauce
2 bags frozen tater tots 1 Tbs. soy sauce
4 cups colby jack cheese; shredded 1 1/2 tsp. thyme
1 1/2 tsp. marjoram
salt and pepper to taste
Heat a 14″ Dutch oven using 22-24 briquettes bottom until oven is hot. Add ground beef, onions, and garlic to hot oven, season with salt and pepper, and fry until beef is brown and onions are translucent. Remove the ground beef and onion mixture from the oven and place in a large bowl. To the bowl add all the sauce ingredients and stir to mix.
Layer 1 bag of tator tots in bottom of oven. Spoon one half of the ground beef sauce mixture over the the tater tots. Sprinkle one half of the cheese over the sauce. Layer again with the second bag of tater tots, the rest of the remaining sauce, and the remaining cheese.
Cover and cook 90 minutes using 12-14 briquettes bottom and 14-16 briquettes top heat rotating oven and lid every 10-15 minutes.
Serves: 15-20
Chicken Pot Pie
4 boneless, skinless chicken breast halves; diced 2 (10.5 oz.) cans cream of chicken soup
3 Tbs. bacon grease or olive oil 1/2 cup evaporated milk
4 cloves garlic; minced 1 1/2 tsp. poultry seasoning
1 yellow onion; diced 1 Tbs. Worcestershire
4 medium potatoes; diced salt and black pepper to taste
1 (16 oz.) bag frozen mixed vegetables; thawed 1 can refrigerated crescent rolls
Heat a 12″ Dutch oven using 20-22 briquettes bottom until hot. To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and potatoes and continue cooking until onions are translucent but still firm. Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.
Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid. Bake for 25-30 minutes until the rolls are golden brown and flaky. Check to make sure potatoes are cooked through. If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.
Serves: 6
Easy Baked Pork Chops
6 pork chops; center cut, bone in 1 (20 oz.) can sliced peaches
salt and pepper to taste 1/4 cup apricot preserves
1 box stove top stuffing for pork 1 Tbs. dijon mustard
4 Tbs. butter; melted 1 Tbs. dry minced onion
1 1/4 cups hot water
To a 12″ Dutch oven add stuffing mix (including seasoning packet), butter, hot water and juice from canned peaches; stir to mix then spread evenly. Season pork chops with salt and pepper and arrange over top of stuffing. In a small bowl mix together preserves, mustard and minced onion. Spoon preserve mixture over top of chops and spread to coat. Arrange sliced peaches over the top.
Cover oven and bake using 8-10 briquettes bottom and 16-18 briquettes top for 60 minutes.
Serves: 6
Know better? Leave your own answer in the comments!
Brought to you by Le Creuset Round French Oven
5 Responses to What is a good dutch oven recipe?
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zucchini cheese cassarole
serves 12 – 16
4 tbsp butter
6 zuccnini- cubed
4 tomatos – cubed
2 lbs cottage cheese
2 tsp basil
1 tsp oregano
topping:
2/3 c parmesean cheese
2/3 c crackers (crumbled)
mix crackers and cheese together
combine ingredients together (except topping), stir well, pour into greased dutch oven, sprinkle topping on top. bake 30 mins @350 degrees
As a Dutch oven cook book author of 3 books and a 4th in the works i have many good recipes to choose from. Here are just a few for you to try.
Here is one of my favorite dishes to do in a Dutch oven. It involves every type
of cooking imaginable in a Dutch oven. Again this is my own recipe. You are
welcome to use it, but if sharing, please give credit where do. Thanks! Laura
Sausage Stuffed Manicotti
David Herzog by permission from Laura Schmidt
Ingredients:
*** Crepes ***
1 ½ cups all-purpose flour
1-cup milk or more
3 eggs
½ tsp salt
olive oil sprayer
*** Filling ***
1 pound Hot Italian sausage
2 eggs
2 cups mozzarella cheese, grated
1/2 cup fresh parmesan cheese, grated
1 cup cottage cheese
1/4 cup dry bread crumbs
10 oz frozen chopped spinach, thawed & squished
salt and pepper
1/8 teaspoon nutmeg
1/4 teaspoon garlic powder
*** Tomato Sauce ***
2 cups Mushrooms, sliced
1 green pepper
1 onion, chopped
6 cloves garlic
1 26-ounce jar marinara sauce or tomato basil spaghetti sauce
1 14.5-ounce can diced tomatoes with basil, garlic and oregano
Dash of hot pepper flakes
***Topping***
1/2 cup mozzarella cheese, grated
1/4 cup fresh Parmesan cheese, grated
1 small can sliced olives
Instructions: CREPES:
Coals: 6 to 8 coals
1. Place flour in bowl; whisk in milk, eggs and salt until smooth. Need
a real thin batter, may need to add more milk
2. Put DO lid upside down on lid stand with coals under to make a medium heat
3. Spray lightly with olive oil
4. Pour about 2 tablespoons on a hot Dutch oven lid. Spread into a
5-inch circle. Cook until set. Do not brown.
5. Repeat with remaining batter making 18 to 20 crepes.
6. Stack crepes between waxed paper. Set them aside.
Instructions: FILLING:
Coals: 20-25 coals
7. In a large pot sauté the sausage
8. Remove sausage from pan and set aside.
9. In a large bowl, beat the eggs lightly, add the remaining filling
ingredients and then the sausage; mix well and set aside
Instructions: SAUCE:
Coals: 20-25 coals bottom to fry, then 8-10 coals, bottom; 15-20 coals top
10. Mince green pepper, onions & garlic
11. In the same pot that you used for sausage, sauté onion mixture and the mushrooms,
12. Add the rest of the sauce ingredients. Simmer covered for 25 minutes until
thick. (Watch as you may need to add a bit of wine, beer or water).
Instructions: BUILDING THE MANICOTTI
Coals: 10 coals under, ring of 15 coals on lid
13. Pour half the sauce into a 12-inch shallow DO.
14. Take a crepe in your hand and place 3-4 Tbsp filling on crepe. Roll up. Place seam side down on filling. Repeat
15. Pour remaining sauce over manicotti.
16. Bake about 40 minutes at 350° oven
17. Sprinkle with remaining mozzarella, Parmesan cheese and olives; and bake
another 8-10 minutes until bubbly and heated through.
Serves: 6 to 10 people with 2 to 3 manicotti per person.
This is an ideal dish for a class or workshop, as it shows the use of a lid, how
to fry in a Dutch oven, how to simmer, and how to bake. It also makes a great
presentation piece.
Red and White Fish Tacos
1 lb. red snapper, boned and skinned
1 lb. wild king salmon, boned and skinned
1 Tbs. kosher salt
½ Tbs. granulated garlic
¼ tsp. paprika
¼ tsp. red pepper flakes
½ Tbs. cilantro
1/8 tsp. black pepper
1/8 tsp. cumin
1/8 tsp. oregano
1/8 tsp. coriander
pinch tsp. allspice
pinch tsp. ground cloves
In a zip-lock bag combine all ingredients but the fish, close bag and shake to mix. Place fish into bag and shake well to coat. Heat and oil a Dutch oven and cook snapper until white and flakey. Remove and add more oil and cook salmon until flakey. Add snapper and break up into bite sized pieces. Serve in steamed fresh corn tortillas (2 per taco) add salsa, lime, and finely shredded cabbage. Enjoy!
Serves 8
This can be easily doubled for a 12″ Dutch oven
Dave’s Dutch Tamale Pie
Dave Herzog
1 lb. ground turkey (try lean ground round)
1 ½ Tbs. chili powder
½ tsp. cumin
1 tsp. fajita seasoning
2 Tbs. garlic, minced
1 28oz. can diced tomatoes
1 15 oz. can whole kernel corn (try hominy, YUM!)
1 8 oz. can diced green chilies
1 ½ c. shredded Colby cheddar cheese
½ c. chicken broth
1 12 oz. box corn muffin mix (12 oz. Aunt Jemima corn bread mix from a 5 lb. bag)
½ c. milk
2 Tbs. melted butter or vegetable oil
1 large egg
In a 12” deep Dutch oven, brown turkey with chili powder, cumin, and minced garlic. Add tomatoes, corn and chilies. Stir well. Add broth, stir. Layer cheese over the top of meat mixture.
Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Cover and bake at about 375o for 35 to 45 minutes until bread is firm and baked through.
Serves 6
Braised Cabbage and Turkey Sausage
David Herzog
2 c. 1” diced celery
2 c. 1” diced red onion
8 to 10 c. chunked cabbage, cored
8 links turkey sausage
Salt and pepper to taste
In a 12” Dutch oven, cook the turkey
1 turkey 10-12 lbs.
4 slices bacon
1 lb. pork sausage
1 medium onion
6 cups soft bread crumbs
2 tbs. poultry spices
Sprinkle turkey with game seasoning or poultry spice. Fry diced onion and crumbled sausage in a 12″ or 14″ deep camp Dutch oven. Combine with bread crumbs and mix. Stuff turkey cavity loosely and lace closed. Bake for 3-1/2 hours, breast side up with bacon strips covering breast
This is a wide-open question – See references below for recipes
1. Hawaiian chicken with basil, soy sauce and your choice of fruit. Use the recipe referenced below. Super easy, make as much as you want. Use mandarin oranges or pineapple. Everyone loves this.
2. Ribs in sauerkraut with caraway seeds and apples.
3. Swiss steak with onions and tomatoes
4. Carbonade de boeuf – beef in red wine with potatoes, etc.
5. Pork chops and potatoes
Hundreds of dutch oven recipes here. You should find one you like
http://www.justdutchovenrecipes.com/index.html
If your talking about campfire cooking try this website
http://www.chuckwagondiner.com/categories.php?id=9