Recipes
Now for the good stuff. I have collected a good number of recipes in the past as I am
sure you have as well. You probably noticed that I said recipes and not Dutch Oven
recipes. Hopefully by now you will have noticed that you can cook just about everything
in a Dutch Oven so those favorite recipes in those secret hiding places can come out and
enjoy another day.
Parmesan Herb Rolls
(12" Deep Dutch Oven)
1 to 1 ½ cup warm water
½ cup dried milk
1/3 cup sugar
1 tablespoon yeast
combine and set aside until it bubbles
ADD:
1 egg beaten
2 to 2 ½ cups flour
3 tablespoons dried onion
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon dried thyme
3 tablespoons parsley
beat until well blended. set until batter bubbles.
1/3 cup vegetable oil
1 teaspoon salt
enough flour to make soft dough
Knead for 5 minutes. Cover and allow to double in size. Form into 13 balls. Place in
greased 12 inch Dutch oven. Allow to raise 10 minutes and bake using 8 coals under and
16 coals on lid. When lightly browned, brush rolls with 2 Tablespoons whipping cream
and sprinkle with 1/4 cup parmesan (Reggiano) cheese. Bake until golden brown. Total
baking time is about 20 minutes.
Sally’s Dutch Oven Lasagna
(12" Deep Dutch Oven)
1 pound ground beef
1 cup cottage cheese
1 32 oz. jar spaghetti sauce
12 ounces mozzarella, grated
1 cup water
¼ cup parmesan cheese, grated
1 can olives, sliced
1 can mushrooms
1 box lasagna noodles, uncooked
1 teaspoon oregano
½ tsp. nutmeg
2 tablespoons garlic, minced
1 teaspoon oregano
1 teaspoon basil
1 onion diced
2 tablespoons parsley, chopped
Mix spaghetti sauce, water, spices, mushrooms, parsley, and olives together. Layer
ingredients in Dutch Oven starting with sauce, uncooked lasagna, Mozzarella, and
cottage cheese. Repeat layering, ending with sauce. Sprinkle with Parmesan cheese. Bake
slowly, about 45 minutes, modest heat.
Sean’s Pesto Chicken
(12 Inch Deep)
Main Ingredients:
6-8 boneless/skinless chicken breasts
1-1/2 cups chicken stock
½ cup oil-packed dried tomatoes, diced
½ cup pine nuts
4 ounces dried spinach fettuccine
4 ounces dried fettuccine
½ cup pesto sauce -- (see recipe)
salt, pepper, Italian Seasoning -- to taste
Southwestern Pesto:
1 cup cilantro
½ cup parsley
½ cup parmesan cheese
½ cup olive oil
¼ teaspoon salt
2 teaspoons garlic puree or minced garlic
¼ cup pine nuts
For the Pesto:
Combine all ingredients in a blender and set aside until needed.
For the Chicken:
Season chicken breasts and arrange in a 12" Dutch Oven. Pour in the cooking liquid.
Cover and set the Dutch Oven on a fire pan, metal trash can lid, or in a fire pit with 14
charcoal briquettes underneath and let simmer for 30-40 minutes. Keep an eye on the
liquid; you only want a slow simmer. Don't let the liquid boil away or you will end up
with jerky!
Prepare fettuccine according to package directions. Drain and dress with pesto then
spoon over the chicken breasts in the Dutch Oven. You will want to cook the pasta
keeping in mind that it will take longer to achieve the desired tenderness because of our
higher altitude.
Sprinkle the top with dried tomatoes and pine nuts and let simmer over the charcoal
another 15 minutes.
Barbara’s Goulash
(12" Dutch Oven)
zip-loc bag #1: 12 oz. noodles
zip-loc bag #2: 1 pkg. sour cream mix
1/4 teaspoon salt
1/4 teaspoon garlic powder
4 tablespoons bell pepper flakes
2 tablespoons celery flakes
1 tablespoon paprika
pepper
Cut up beef stick, hot dogs, ham, or small can of roast beef is a good addition but the
flavors are good without any extra meat. In camp: Plunge noodles into 2 quarts of boiling
water. Cook until done. Pour off most of the water and add the meat, simmer covered 5-
10 minutes, until thoroughly heated. Stir often to prevent sticking.
Stew and Biscuits
1 roast (1/4 - 1/2 lb. per person; cheaper than stew meat)
1 bottle zesty Italian salad dressing
1 tablespoon Worcestershire sauce
1 tablespoon butter or margarine
1 large onion
1 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon seasoning salt
1/2 cup corn starch
1-2 cans refrigerated jumbo biscuits
1 large Ziploc bag
2- 3 (1 lb. bags) frozen vegetables
The morning of the dinner, cut up the roast into bite-sized cubes, put the cubes in the
Ziploc bag, and add the salad dressing and Worcestershire sauce. Seal the bag and knead
to mix the contents. Put the bag back in the cooler until its time to cook. It is best if the
meat can marinade at least four hours (this imparts a wonderful flavor to the meat as well
as tenderizes it). Dice the onion. Sauté in the butter in the Dutch oven. Then add the
marinated meat and spices and brown the meat. After the meat has browned, add the
mixed vegetables and stir. When everything is combined, mix the gravy mix with water
in a separate cup per the instructions on the package and add to the stew. If there is not
enough liquid to the mixture, add a little more water. Cover the Dutch Oven and allow to
cook for about 1/2 hour, stirring occasionally. There will be extra liquid in the stew from
the marinade, vegetables, and added water, which will have to be thickened. To do this,
mix the corn starch with cold water in a separate cup until it is a thick white liquid.
Slowly stir this into the stew over heat until it starts to thicken. Cover and allow to
simmer on low heat for 5 - 10 more minutes, stirring frequently. Pull the oven off the fire
and uncover. Place jumbo biscuits on top of the stew leaving a small gap between the
biscuits. Cover the oven and place the oven on a pile of coals, then place coals on the lid.
Check periodically until the biscuits are light golden brown.
NOTES: The onion can be omitted if the frozen vegetable package includes onion. It's
nice to include a specialty mixture of vegetables for color and variety.) 1 package
mushroom (or brown) gravy mix. Also, (a package of e.g., McCormick, beef stew
seasoning can be used in place of the seasonings and corn starch)
Pineapple Upside-down Cake
(10" Dutch Oven)
1/4 cup butter (1/2 cube)
1/2 cup brown sugar
1 can slice pineapple (10 rings)
10 maraschino cherries
1 yellow cake mix or 1-1/2 boxes pound cake mix
3 eggs
1/3 cup vegetable oil
juice from the can of pineapple slices
Preheat Dutch Oven. Use about 8 charcoal briquettes under oven and approximately 18
on top. In mixing bowl, combine dry cake mix, eggs, oil and juice from the pineapple.
Stir until most of the lumps are gone. (If more liquid is needed add some of the cherry
juice.) Set aside. In open 12" Dutch Oven, melt butter and brown sugar, stirring until
brown sugar is dissolved.
Place pineapple rings evenly on the bottom of the oven. Place one cherry inside each
ring. Pour cake batter evenly over the rings. Return heated lid to Dutch Oven. Bake
approximately 30-40 minutes until cake tests done in center. (Cake should separate from
sides of oven approximately 1/4".)
Remove lid and immediately invert cake onto a serving platter. (I find a piece of
cardboard cut to the size of the Dutch Oven and covered with aluminum foil works best.)
When lifting the oven be sure to hold the bail so as not to damage the cake.
Slumgullion
(12" Dutch Oven)
3 pounds ground beef
1/2 pound bacon, diced
4 medium onions, chopped
10 medium potatoes, diced
2-8 ounce cans tomato puree
1 pound cheddar cheese, cubed
1 tablespoon salt
Bring the potatoes and salt to boiling in 3 cups water. Cook until done, about 20
minutes. Dice the bacon into ½" squares and fry to a crisp in another pot. When the bacon
is done drain off the grease and add chopped onions. Add crumbled ground meat a little
at a time, stirring constantly until it browns. Next add the tomato puree and the cheese,
cut into ½ inch cubes. Keep over low fire and stir frequently until cheese is melted. Drain
water off potatoes and add to the meat mix. Season to taste.
Adirondack Beans
(12" Dutch Oven)
1/2 pound hamburger
1/4 pound bacon, cut into small pieces
1/2 cup onion, chopped
1/2 cup brown sugar
1/2 cup catsup
1/4 cup molasses
1 teaspoon mustard
1 can pork and beans
1 can chili beans (drain and discard excess liquid)
1 can kidney beans (drain and discard excess liquid)
Fry hamburger, onion, and bacon together in bottom of Dutch oven. When meat is
brown, drain off excess grease. Add all remaining ingredients, cover, and place hot coals
under and on top of the oven. Bake for one to one and one half hours, stirring
occasionally.
Apple Cobbler
(12" Dutch Oven)
3-21 oz cans apple pie filling
2 sticks butter, cut up
1 box yellow cake mix
Put apples in the bottom of a Dutch oven. Add the butter on top. Pour the box of cake
mix over the apples and butter and pack it down lightly. Bake until cake is done.
Arroz Con Pollo (Rice With Chicken)
(12" Dutch Oven)
2-3 pounds chicken pieces (drumsticks)
1/2 cup onion, chopped
1 clove garlic, minced
1 large tomato, chopped
3 cups water
1 cup rice, uncooked
1 tablespoon parsley, minced
2 tablespoons salt
½ teaspoon paprika
¼ teaspoon black pepper
1-2 teaspoons hot curry powder (Indian curry)
1 each bay leaf
Heat a bit of oil in Dutch oven. Brown chicken for approximately 5 minutes. Throw
everything else into the Dutch oven. Bring to boil, then reduce heat and simmer for
approximately 45 minutes or until thickest part of the chicken is tender. The rice may not
absorb all of the water, but that's OK -- what remains will thicken when it cools a bit.
Beef Stew
(12" Dutch Oven)
2 pounds stew meat, 1" cubes
1 large onion, sliced
3 tablespoons oil
1 can (1lb 12oz) tomatoes
1/2 cup flour
1 clove garlic, minced
2 teaspoons salt
1/3 cup water
1/2 teaspoon pepper
6 each carrots, cut into 1" pieces
3 medium potatoes, peeled and cubed
1 bay leaf
Coat beef cubes with a mixture of flour, salt and pepper. Brown in hot oil in bottom of
oven. While oven is still hot, pour water in and scrape brown bits from bottom. Place
remaining ingredients into oven and cover. Simmer 1 to 2 hours or until meat is tender
and potatoes are done.
Beef Pot Roast
(12" Dutch Oven)
3-4 pounds rump roast or pot roast
3 medium potatoes, pared and halved
3 medium carrots cut into 2" pieces
2 medium onions, halved
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water or beef broth
Brown roast in oven on all sides in small amount of oil. Remove meat, salt and pepper.
Place half of vegetables in bottom of oven, return meat to oven and add remaining
vegetables and liquid. Cover and cook at 300 for 3-5 hours depending upon size of roast
and degree of doneness desired. Remove meat and vegetables carefully and place on
serving platter.
Black Forrest Cake
(10” Dutch Oven)
1 can cherry pie filling
1 package chocolate fudge cake mix
1/2 cap water
1/2 stick butter or margarine
1/2 cup chopped nuts, optional
Prepare charcoal for a 375º F oven. (For a 10 inch oven, use about 23 full briquettes -
this can vary depending manufacturer of briquettes and the size of the oven used).
While charcoal is igniting, pour the pie filling in bottom of a Dutch Oven that has been
buttered on bottom and up the sides to the top (don’t worry about the lid). Next pour the
prepared cake mix on top of the cherries and spread evenly.
When all of the briquettes are lit spread 7 briquettes evenly around a circle no larger
than the bottom of the oven for bottom heat, place the oven over the briquettes; spread
the remaining briquettes evenly around the rim of the oven.
Bake for 45 minutes, or until toothpick comes out of cake mixture clean. Remember to
turn the oven 1/4 to 1/3turn every 10 to 15 minutes.
NOTES: This can be prepared with other chocolate cake mixes but I think that the fudge
mix produces the best results, a very dark, rich looking cobbler that is delicious. It is so
dark it may look burned when done. Monitor this cobbler frequently as it nears
completion, since it is so dark it can be a little tricky to tell if it starts burning.
Dilly Chicken and Potatoes
(12" Dutch Oven)
3 pound chicken, cut in pieces
1/2 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Season-All
1/8 teaspoon onion powder
1 teaspoon dill weed
1/4 teaspoon paprika
4 medium potatoes
2 tablespoons butter
1/4 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/8 teaspoon basil
1/8 teaspoon parsley
1/4 cup sharp cheddar, shredded
1/4 cup sour cream
1/4 teaspoon dill weed
flour
chicken bouillon mix
Clean and dry chicken. Dip in mixture of butter, salt, pepper, Season-All, onion powder,
dill weed and paprika.
Dredge in flour and place, skin side down, in oven. Spoon any remaining seasoned
butter over chicken. In a 12 inch oven, with lid ajar cook at high heat (425 F.) 30 minutes.
Turn chicken, add small amount water, cover and continue cooking 15 minutes or until
tender and brown.
Scrub potatoes with skin on. Pare any bad spots. Cut every 1/3 inch on the diagonal to
about 3/4 depth. Turn and repeat on other diagonal. Boil in 1/2 inch chicken bouillon
until almost done (about 40 minutes). Drain. Place between chicken and bake.
Just before chicken is done melt butter; add salt, pepper, basil, and parsley. Spoon over
potato. Top with cheese and bake to melt. Top with sour cream, sprinkle with dill and
serve.
Feisty Fajitas From the Klamath
(12” Dutch Oven)
4 large spicy sausage links, fully cooked
3 pounds chicken tenders
2 large onions, peeled and sliced finely
2 each green pepper, cored and sliced finely
1 package fajita seasoning
1 teaspoon salt
18 each flour tortillas
1 11-oz jar salsa
3 tablespoons cooking oil or margarine
2-16 oz cans refried beans
or
3 boxes rice-a-roni red beans and rice
4 lb bag instant briquettes
Prepare Rice-a-Roni (not in Dutch oven) according to directions.
Fire up the briquettes.
Slice the sausages into 1/4 inch rounds. Cut the larger chicken tenders length-wise in
half - they cook faster.
Peel and slice the onions. Core and slice the pepper.
Oil the oven, bottom and sides with oil or margarine. Dump everything in, except the
tortillas and the salsa, including the fajita mix, following instructions on the package. Stir
well.
Place oven over 5 or 6 hot coals, well spaced. Put about 25 on top. Check in 20 minutes.
Remove from bottom coals if bottom of oven is burning. Finished when chicken is
cooked - probably about 30 minutes.
While the fajitas are cooking, in a separate pot prepare the refried beans and or Mexican
rice according to directions.
Serving Ideas: Serve up fajitas into tortillas, adding salsa as desired by scouts. Serve
refried beans or Mexican rice.
NOTES: If you are warming canned refried beans, do so by the "double boiler" method.
Open the top of each can but do not empty the contents. Instead put each can in a larger
pot, fill each pot with water up to about 1 inch below the top of the bean can. Now boil
each pot on a stove until the beans are hot. (This process saves heating the beans directly
in the pot, which inevitably ends up with a burned bottom.)