Dutch Oven Dinners?!
Anyone have any good recipes that you'd like to share!?Www@FoodAQ@Com
Answers:
I post all my recipes all over the food and drink area and they are from my dutch oven cook books, i have written 2 and a third will be finished in october i hope!. here are a couple recipes for you to try in the mean time!. if you want a book pm me!.
Jalapeno Beer Bread
David Herzog
3 c!. all purpose flour
3 tsp!. baking soda
3 Tbs!. sugar
1 ? tsp!. salt
1 ? c!. your favorite dark Belgian or German ale
? c!. sharp cheddar cheese
2 Tbs!. jalapeno pepper, diced
In a large bowl, mix well, flour, baking powder, sugar, and salt!. Add beer, cheese, and pepper!. Pour batter into a greased 10” Dutch oven!. Cover and bake at about 350o for 1 hour, or until you can smell it!. Butter the top of the loaf while it is still warm, and serve warm!.
Chicken Cacciatore
David Herzog
1 fryer chicken, cut into sections
1 medium onion, cut in half then sliced
1 green bell pepper, sliced
2 Tbs!. Italian seasoning
1 tsp!. rubbed sage
2 Tbs!. granulated garlic
1 Tbs!. whole rosemary
1 15 oz!. cans diced tomatoes
1 c!. flour or seasoned bread crumbs
Salt and pepper to taste
Preheat a well oiled 12” or 14” Dutch oven to about 350o!. In a plastic bag, combine flour, salt and pepper, 1 Tbs!. garlic and sage; shake to mix well!. Place chicken 2 or 3 pieces at a time in the bag and shake to coat evenly!. Place all the chicken into the bottom of the Dutch oven!. Cover and bake at 350o for 30 minutes, turning once!.
While the chicken is baking, combine in a large bowl; tomatoes, Italian seasoning, rosemary, 1 Tbs!. garlic, onions and bell peppers, stir well!. After 30 minutes, pour tomato mixture over chicken and bake covered 30 to 45 minutes more!. Chicken is done when you can smell it!.
Serves 6
Cheddar Zucchini Sauté
David Herzog
2 Tbs!. oil
5 medium zucchini, sliced (about 7 ? c!.)
1 medium onion, chopped (about ? c!.)
? tsp!. garlic powder or 2 cloves minced
1 ? c!. spaghetti sauce with mushrooms
? c!. shredded cheddar cheese
In a 10” Dutch oven, over medium heat, heat oil!. Cook zucchini, onion, and garlic until tender crisp, stirring often!.
Add spaghetti sauce!. Heat through, stirring occasionally!. Sprinkle with cheese!. Cover, heat until the cheese is melted!.
Serves 7 side servings
2002 Salt Lake City Olympic Peach Cobbler
Coleen Sloan
1 large can sliced peaches, undrained
1 box spice cake mix
? can lemon-lime soda (Sprite or 7-Up)
In a preheated and oiled 12” Dutch oven, pour the peaches into the bottom!. Sprinkle the cake mix over the peaches!. Do not stir! Drizzle about ? of a can of soda over the cake mix!. Cover and bake at 350o for about 35 to 45 minutes!.
Serves 6 to 8
Coleen and I used this recipe for an event in which we catered during the 2002 Winter Olymipcs in Salt Lake City!.
Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven!. First off, use only name brands of charcoal!. Once you find a brand that you like, stick with that brand!. That way you become familiar with how it burns, how long the coals last, etc!.
When cooking in a Dutch oven, use the 2/3rds rule!. The 2/3rds rule is not based on fractions of any number of coals!. But, is short hand for figuring out how many coals to use for a 350o to 375o oven!. Take the diameter of the oven for the bottom coals and subtract 2!. So, if you have a 12” oven, take the diameter (12”), subtract 2 (10 coals)!. That’s the 2 in the 2/3rds rule!. For figuring the number of coals for the top heat, again take the diameter of the oven and add 3!. So, if you have a 12” oven, take the diameter (12”) and add 3 (15 coals)!. That’s the 3 in the 2/3rds rule!. This rule works for any sized oven from 8” to 16”!.Www@FoodAQ@Com
Jalapeno Beer Bread
David Herzog
3 c!. all purpose flour
3 tsp!. baking soda
3 Tbs!. sugar
1 ? tsp!. salt
1 ? c!. your favorite dark Belgian or German ale
? c!. sharp cheddar cheese
2 Tbs!. jalapeno pepper, diced
In a large bowl, mix well, flour, baking powder, sugar, and salt!. Add beer, cheese, and pepper!. Pour batter into a greased 10” Dutch oven!. Cover and bake at about 350o for 1 hour, or until you can smell it!. Butter the top of the loaf while it is still warm, and serve warm!.
Chicken Cacciatore
David Herzog
1 fryer chicken, cut into sections
1 medium onion, cut in half then sliced
1 green bell pepper, sliced
2 Tbs!. Italian seasoning
1 tsp!. rubbed sage
2 Tbs!. granulated garlic
1 Tbs!. whole rosemary
1 15 oz!. cans diced tomatoes
1 c!. flour or seasoned bread crumbs
Salt and pepper to taste
Preheat a well oiled 12” or 14” Dutch oven to about 350o!. In a plastic bag, combine flour, salt and pepper, 1 Tbs!. garlic and sage; shake to mix well!. Place chicken 2 or 3 pieces at a time in the bag and shake to coat evenly!. Place all the chicken into the bottom of the Dutch oven!. Cover and bake at 350o for 30 minutes, turning once!.
While the chicken is baking, combine in a large bowl; tomatoes, Italian seasoning, rosemary, 1 Tbs!. garlic, onions and bell peppers, stir well!. After 30 minutes, pour tomato mixture over chicken and bake covered 30 to 45 minutes more!. Chicken is done when you can smell it!.
Serves 6
Cheddar Zucchini Sauté
David Herzog
2 Tbs!. oil
5 medium zucchini, sliced (about 7 ? c!.)
1 medium onion, chopped (about ? c!.)
? tsp!. garlic powder or 2 cloves minced
1 ? c!. spaghetti sauce with mushrooms
? c!. shredded cheddar cheese
In a 10” Dutch oven, over medium heat, heat oil!. Cook zucchini, onion, and garlic until tender crisp, stirring often!.
Add spaghetti sauce!. Heat through, stirring occasionally!. Sprinkle with cheese!. Cover, heat until the cheese is melted!.
Serves 7 side servings
2002 Salt Lake City Olympic Peach Cobbler
Coleen Sloan
1 large can sliced peaches, undrained
1 box spice cake mix
? can lemon-lime soda (Sprite or 7-Up)
In a preheated and oiled 12” Dutch oven, pour the peaches into the bottom!. Sprinkle the cake mix over the peaches!. Do not stir! Drizzle about ? of a can of soda over the cake mix!. Cover and bake at 350o for about 35 to 45 minutes!.
Serves 6 to 8
Coleen and I used this recipe for an event in which we catered during the 2002 Winter Olymipcs in Salt Lake City!.
Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven!. First off, use only name brands of charcoal!. Once you find a brand that you like, stick with that brand!. That way you become familiar with how it burns, how long the coals last, etc!.
When cooking in a Dutch oven, use the 2/3rds rule!. The 2/3rds rule is not based on fractions of any number of coals!. But, is short hand for figuring out how many coals to use for a 350o to 375o oven!. Take the diameter of the oven for the bottom coals and subtract 2!. So, if you have a 12” oven, take the diameter (12”), subtract 2 (10 coals)!. That’s the 2 in the 2/3rds rule!. For figuring the number of coals for the top heat, again take the diameter of the oven and add 3!. So, if you have a 12” oven, take the diameter (12”) and add 3 (15 coals)!. That’s the 3 in the 2/3rds rule!. This rule works for any sized oven from 8” to 16”!.Www@FoodAQ@Com
O'Charley's Baked Potato Soup
--------------------------------------!.!.!.
Ingredients
3 lbs!. red potatoes
1/4 C!. margarine, melted
1/4 C!. flour 8 C!. half-and-half
1 (16-ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp!. hot pepper sauce
1/2 lb!. bacon, fried crisply
1 C!. cheddar cheese, shredded
1/2 C!. fresh chives, chopped
1/2 C!. fresh parsley, chopped
Procedure:
Dice unpeeled red potatoes into 1/2-inch cubes!. Place in a large Dutch oven, cover with water and bring to a boil!. Let boil for 10 minutes or until 3/4 cooked!. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth!. Place over low heat and gradually add half-and-half, stirring constantly!. Continue to stir until smooth and liquid begins to thicken!. Add melted Velveeta!. Stir well!. Drain potatoes and add to cream mixture!. Stir in pepper, garlic powder and hot pepper sauce!. Cover and cook over low heat for 30 minutes, stirring occasionally!. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley!.Www@FoodAQ@Com
--------------------------------------!.!.!.
Ingredients
3 lbs!. red potatoes
1/4 C!. margarine, melted
1/4 C!. flour 8 C!. half-and-half
1 (16-ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp!. hot pepper sauce
1/2 lb!. bacon, fried crisply
1 C!. cheddar cheese, shredded
1/2 C!. fresh chives, chopped
1/2 C!. fresh parsley, chopped
Procedure:
Dice unpeeled red potatoes into 1/2-inch cubes!. Place in a large Dutch oven, cover with water and bring to a boil!. Let boil for 10 minutes or until 3/4 cooked!. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth!. Place over low heat and gradually add half-and-half, stirring constantly!. Continue to stir until smooth and liquid begins to thicken!. Add melted Velveeta!. Stir well!. Drain potatoes and add to cream mixture!. Stir in pepper, garlic powder and hot pepper sauce!. Cover and cook over low heat for 30 minutes, stirring occasionally!. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley!.Www@FoodAQ@Com
Mountainman is a good breakfast!. Line your oven with foil!. Add veggies at the bottom (onions, green peppers, ham or whatever you want) top with scrambled eggs, top with cheese and bake!.
Apple/Blueberry/Peach/Cherry Cobbler: Line your oven with foil!. Two yellow cake mixes, top with canned fruit and dabs of butter (1 stick) and bake!.Www@FoodAQ@Com
Apple/Blueberry/Peach/Cherry Cobbler: Line your oven with foil!. Two yellow cake mixes, top with canned fruit and dabs of butter (1 stick) and bake!.Www@FoodAQ@Com
Good grief, honey, there're a couple dozen good Dutch oven cookbooks on the market!. I suggest you go buy a couple - they're not expensive, and meals done in cast iron are a whole 'nother experience!. Heavenly!Www@FoodAQ@Com
I don't!. I"ve never cooked in one, but here is a website with tons of them
http://papadutch!.home!.comcast!.net/~papad!.!.!.Www@FoodAQ@Com
http://papadutch!.home!.comcast!.net/~papad!.!.!.Www@FoodAQ@Com
come over I'll give you the best dutch oven you've ever had!.!.!.Www@FoodAQ@Com
Dutch Oven Dinners (and one Dessert)!
Make these recipes in a large heavy pot, Dutch oven or in the crock pot!. They are healthful, delicious, one pot meals!. If you use the crockpot, begin early in the day and allow to cook on low!. These may also be cooked over an open fire!.
Bandhakopir Ghanto
2 1/2 tb Mustard oil
3/4 lb Potatoes, cubed
1/2 ts Cumin seeds
6 c Cabbage, finely shredded
1 ts Green chile, chopped
1/4 c Water
3/4 ts Salt
1/2 ts Turmeric
1 1/4 ts Sugar
1 ds Cayenne
1/2 c Green peas, cooked
1/2 ts Garam masala (optional; from ethnic foods section of store)
Heat 2 tb oil in a Dutch oven!. Add potatoes; saute until they are medium brown, 10 minutes or so!. Stir often!. Using a slotted spoon, remove from the oil and set aside!.
Add the remaining oil!. Add cumin seeds and fry for a few seconds!. Add cabbage, chile and water!. Lower heat and cook, uncovered, until the cabbage is limp, 8 minutes, stirring often!. Stir in the salt, turmeric, sugar, cayenne, another 2 T water and the potatoes!. Cover and simmer until the potatoes are tender!. Then, add the peas and cook for 2 minutes!. Remove from heat, stir in the garam masala and let it stand, covered, for a few minutes!.
Dutch Oven Chicken
2 Chickens, frying, quartered
1 Onion, lg, minced
1 ts Salt
1 Tomato, med, chopped
1/2 c Olive oil
1 Clove garlic, minced
3/4 ts Pepper
1/2 c White wine, dry
In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown!. Add onion, garlic, salt and pepper!. Cover and simmer for 30 minutes!. Add tomato (may substitute
1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender!.
Easy Vegetarian Dutch Oven Chile
1 Green pepper; chopped
1 large onion; chopped
3 cloves Garlic; minced
1 T Cooking oil
2 cans Mexican stewed tomatoes, undrained (14 1/2 oz!. ea!.)
1 can Kidney beans, rinsed drained (16 oz!.)
1 can Pinto beans, rinsed drained (15 oz!.)
1 can Whole kernel corn, drained (11 oz!.)
2 1/2 c Water
1 c uncooked long grained rice
1 tb To 2 Tb Chili powder
1 1/2 ts Ground cumin
In a Dutch oven, saute green pepper, onion and garlic in oil until tender!. Stir in all remaining ingredients; bring to a boil!. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally!. If thinner chili is desired, add additional water!. Serves 11!.
Beef-Vegetable-Barley Soup
1/2 lb lean ground beef
1/2 c Chopped onion
2 Garlic cloves; minced
7 c Water
16 oz canned diced tomatoes undrained
1/2 c pearl barley
1/2 c Sliced celery
1/2 c Sliced carrots
2 Beef bouillon cubes
1 ts Basil
1 Bay leaf
1/4 ts Black pepper
9 oz Frozen mixed vegetables
In Dutch oven, brown ground beef!. Add onion and garlic!. Cook until onion is tender; drain!. Add remaining ingredients except frozen vegetables!. Bring to a boil!. Reduce heat to low; cover!. Simmer 40 minutes, stirring occasionally!. Add frozen vegetables; cook 10 to 15 minutes or until vegetables and barley are tender!. Add additional water if soup becomes too thick upon standing!.
Ten 1-cup servings
Dutch Oven Cobbler
2 cans Fruit (peaches, cherries, pineapple, apricots)
1 can sweetened condensed milk
1 Box white cake mix
favorite flavoring, cinnamon, vanilla or almond
Heat oven to 350 degrees!. Grease Dutch oven!.
Mix fruit with about 1/2 Cup of the cake mix and choice of flavoring, put in the dutch oven!. Mix the remaining cake mix and the can of Eagle Brand milk together and pour over the fruit/cake mixture!.
Cook for 45 min!. to an hour!.
Persian Rice
2 tb Butter
1 1/3 c Uncooked rice
1 ts Salt
3/4 c Raisins
2 c Chicken broth
1 c Orange juice
1 tb Fresh parsley; chopped
1/4 ts Grated orange rind
1/4 c Slivered almonds; toasted
Melt butter in a small Dutch oven over medium heat!. Add rice; cook, stirring constantly, until rice is lightly browned!. Add next 4 ingredients; bring to a boil!. Reduce heat; cover and simmer 20 minutes!. Remove from heat; let stand 5 minutes!. Stir in remaining ingredients!.
Yield: 6 to 8 servings!.Www@FoodAQ@Com
Make these recipes in a large heavy pot, Dutch oven or in the crock pot!. They are healthful, delicious, one pot meals!. If you use the crockpot, begin early in the day and allow to cook on low!. These may also be cooked over an open fire!.
Bandhakopir Ghanto
2 1/2 tb Mustard oil
3/4 lb Potatoes, cubed
1/2 ts Cumin seeds
6 c Cabbage, finely shredded
1 ts Green chile, chopped
1/4 c Water
3/4 ts Salt
1/2 ts Turmeric
1 1/4 ts Sugar
1 ds Cayenne
1/2 c Green peas, cooked
1/2 ts Garam masala (optional; from ethnic foods section of store)
Heat 2 tb oil in a Dutch oven!. Add potatoes; saute until they are medium brown, 10 minutes or so!. Stir often!. Using a slotted spoon, remove from the oil and set aside!.
Add the remaining oil!. Add cumin seeds and fry for a few seconds!. Add cabbage, chile and water!. Lower heat and cook, uncovered, until the cabbage is limp, 8 minutes, stirring often!. Stir in the salt, turmeric, sugar, cayenne, another 2 T water and the potatoes!. Cover and simmer until the potatoes are tender!. Then, add the peas and cook for 2 minutes!. Remove from heat, stir in the garam masala and let it stand, covered, for a few minutes!.
Dutch Oven Chicken
2 Chickens, frying, quartered
1 Onion, lg, minced
1 ts Salt
1 Tomato, med, chopped
1/2 c Olive oil
1 Clove garlic, minced
3/4 ts Pepper
1/2 c White wine, dry
In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown!. Add onion, garlic, salt and pepper!. Cover and simmer for 30 minutes!. Add tomato (may substitute
1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender!.
Easy Vegetarian Dutch Oven Chile
1 Green pepper; chopped
1 large onion; chopped
3 cloves Garlic; minced
1 T Cooking oil
2 cans Mexican stewed tomatoes, undrained (14 1/2 oz!. ea!.)
1 can Kidney beans, rinsed drained (16 oz!.)
1 can Pinto beans, rinsed drained (15 oz!.)
1 can Whole kernel corn, drained (11 oz!.)
2 1/2 c Water
1 c uncooked long grained rice
1 tb To 2 Tb Chili powder
1 1/2 ts Ground cumin
In a Dutch oven, saute green pepper, onion and garlic in oil until tender!. Stir in all remaining ingredients; bring to a boil!. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally!. If thinner chili is desired, add additional water!. Serves 11!.
Beef-Vegetable-Barley Soup
1/2 lb lean ground beef
1/2 c Chopped onion
2 Garlic cloves; minced
7 c Water
16 oz canned diced tomatoes undrained
1/2 c pearl barley
1/2 c Sliced celery
1/2 c Sliced carrots
2 Beef bouillon cubes
1 ts Basil
1 Bay leaf
1/4 ts Black pepper
9 oz Frozen mixed vegetables
In Dutch oven, brown ground beef!. Add onion and garlic!. Cook until onion is tender; drain!. Add remaining ingredients except frozen vegetables!. Bring to a boil!. Reduce heat to low; cover!. Simmer 40 minutes, stirring occasionally!. Add frozen vegetables; cook 10 to 15 minutes or until vegetables and barley are tender!. Add additional water if soup becomes too thick upon standing!.
Ten 1-cup servings
Dutch Oven Cobbler
2 cans Fruit (peaches, cherries, pineapple, apricots)
1 can sweetened condensed milk
1 Box white cake mix
favorite flavoring, cinnamon, vanilla or almond
Heat oven to 350 degrees!. Grease Dutch oven!.
Mix fruit with about 1/2 Cup of the cake mix and choice of flavoring, put in the dutch oven!. Mix the remaining cake mix and the can of Eagle Brand milk together and pour over the fruit/cake mixture!.
Cook for 45 min!. to an hour!.
Persian Rice
2 tb Butter
1 1/3 c Uncooked rice
1 ts Salt
3/4 c Raisins
2 c Chicken broth
1 c Orange juice
1 tb Fresh parsley; chopped
1/4 ts Grated orange rind
1/4 c Slivered almonds; toasted
Melt butter in a small Dutch oven over medium heat!. Add rice; cook, stirring constantly, until rice is lightly browned!. Add next 4 ingredients; bring to a boil!. Reduce heat; cover and simmer 20 minutes!. Remove from heat; let stand 5 minutes!. Stir in remaining ingredients!.
Yield: 6 to 8 servings!.Www@FoodAQ@Com
a dutch over is when you fart while in bed with your girlfriend and then pull the covers over her head so all she smells is fart!. it's also called a mexican oven!.Www@FoodAQ@Com
I agree with the first guy!. The dutch oven is a fart joke!.Www@FoodAQ@Com