Great Dutch Oven Recipes

INGREDIENTS:
1 lb. country sausage
1 lb.bacon
18 eggs
2 cups chopped; mushrooms
1 large yellow onion; diced
3/4 cup milk
3 cloves garlic; minced
Salt and pepper to taste
1 green bell pepper; chopped
3 cups grated Cheddar cheese
1 red bell pepper; diced
picante sauce

Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. Add sausage to oven and fry until brown. Remove sausage from oven. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add sausage, onions, garlic, bell peppers, and mushrooms. Saute until vegetables are tender. Whisk together eggs and milk. Season with salt and pepper. Pour eggs over vegetable mixture. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 20 minutes until eggs are set up. Cover top with cheese and replace lid. Let stand until cheese is melted. Serve topped with picante sauce.

INGREDIENTS:
1/2 pound bacon
1/2 pound sage sausage, cooked and crumbled
1 medium onion, diced
1 2-pound bag hash brown potatoes, diced
1/2 pound extra sharp cheddar cheese, grated
1 dozen eggs

Pre-heat Dutch oven, 6-9 bottom coals and 12-15 top coals. Slice bacon and onion into small pieces, and brown in the bottom of the Dutch oven until onions are clear. Stir in the hash brown potatoes and cover. Remove cover and stir occasionally to brown potatoes (15-20 minutes). Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set (10-15 minutes). Sprinkle grated cheese over egg mixture, cover, and continue heating until eggs are completely set and cheese is melted. Slice and serve.

INGREDIENTS:
1 tablespoon butter
eggs
milk
cheddar cheese or American cheese
bacon Large
flour tortillas
salt and pepper to taste

PREPARATION:
Beat your eggs together with a small amount of milk. I use 1 egg per person and 1 extra. Melt butter in pan or spray with cooking spray, and add eggs. In another pan fry your bacon in strips and drain. After the eggs are cooked, add a spoonful or two to each tortilla, some cheese and a strip or two of bacon. (Each person can make their own). Roll up the tortillas and eat.

INGREDIENTS:
Serves 2
2 1/3 cups water or milk, divided (see below)
1 cup diced apples (any type but Macintosh)
1/3 cup raisins
1 C oatmeal
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 T brown sugar

PREPARATION:
Bring 2 cups water or milk to a boil and add the diced apples and raisins. Boil over high heat, stirring frequently for about five minutes. Reduce heat to medium stir in oatmeal, 1/3 cup additional water or milk, cinnamon and nutmeg. Cook for 5-7 minutes. Remove from heat. Stir in brown sugar and top with nuts (if desired).

INGREDIENTS:
2 pkg Crescent rolls
6 eggs
½ ham, bacon, or sausage, your preference or all three
3 cups grated Cheddar cheese

PREPARATION:
First scramble the eggs separately. Then stretch the Crescent rolls over the bottom of the dutch oven so none of the oven can be seen. Then pour a small layer of scrambled eggs over the dough. Add your preference of ham, bacon or sausage or all on top of the eggs if you use bacon or sausage pre-cook it. Then spread the cheese over that and cook for 10 to 15 minutes.

INGREDIENTS:
1 can crescent rolls                                              1 cup shredded sharp cheddar
1 lb. sausage; browned & drained                   3 eggs; beaten
3 Tbs. diced red bell pepper                            3 Tbs. milk
3 Tbs. diced yellow bell pepper                            1/2 tsp. salt
1 cup thawed frozen hash browns                   1 tsp. ground black pepper
1 green onion; sliced                                     3 Tbs. parmesan cheese

Unroll the crescent rolls. Line the bottom of a 12" Dutch oven with a layer of flattened crescent rolls. Sprinkle evenly with sausage, bell peppers, hash browns, green onion, and cheddar cheese. In a medium bowl whisk together eggs, milk, salt and pepper. Pour egg mixture evenly over top of pizza. Sprinkle with parmesan cheese.

Cover and bake using 8-10 briquettes bottom and 12-14 briquettes top for 20-30 minutes until eggs are set.

1 envelope yeast
2 tablespoons warm water
Pinch of sugar
1 beaten egg
3/4 cup sugar
3/4 teaspoon salt
6-8 cups flour
2 cups buttermilk
2 teaspoons cinnamon
1/2 cup sugar
raisins

Mix yeast, water and pinch of sugar in a small bowl, set aside for a few minutes. In a large bowl, combine buttermilk, egg, sugar, salt and yeast mixture. Add enough flour to make a soft dough. Cover with a damp towel, and let rise in a warm, draft-free place for about an hour.

Roll dough out on a floured surface until it is rectangular in shape and about 1/4" thick. Spread entire surface with butter, sprinkle with sugar and cinnamon, and roll it up jelly roll fashion from the long side. Cut 1" thick sections using new dental floss. Place the rolls in a 12" Dutch oven, cover with lid, and let rise for about 30 minutes.

Bake for 50 minutes with 14 charcoal briquettes on the top and 6 on the bottom. Remove rolls and spread frosting.

12-15 slices bread; cubed                                     3/4 cup milk
6 Tbs. butter; melted                                     1 tsp. dry mustard
1 lb. shredded Cheddar cheese                              Salt and pepper to taste
18 eggs                                                       1 lb. cooked sausage

Add bread cubes to a well greased 12" Dutch oven. Drizzle butter over bread then sprinkle cheese over the top. Whisk together eggs, milk, and mustard. Season with salt and pepper. Pour eggs over bread and cheese. Sprinkle sausage over the top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set.

On low heat, melt grease in fry pan. Cut a hole in center of bread for the egg. Butter both sides of the bread. Place bread in fry pan. Break egg over hole of bread and pour out egg. Fry egg and bread, Flip once and serve. Season to taste

In a medium pot, whisk together eggs and milk. Heat griddle, keeping well greased. Dip each slice bread in egg mixture. Pat each side to coat well. Fry on griddle until each side is golden brown. Serve with powdered sugar or syrup.
Serves 1 patrol

In small bowl combine Dijon mustard and tarragon leaves. Spread mustard mixture onto bread slices. Layer 2 slices each of turkey and cheese over the mustard mixture. Cover with bread slice. Butter outer bread slices. In large skillet, grill sandwiches until golden brown and cheese is melted.

INGREDIENTS:
browned hamburger
individual bags of Doritos
shredded cheese
shredded lettuce
chopped tomatoes
sour cream
salsa

PREPARATION:
Take an individual bag of Doritos and smash them up without opening bag. Then open bag and put in what you like on a taco from the ingredients above. Hold the bag closed and mix up. Eat right out of the bag. Servings: as needed Preparation time: 5 minutes

1 box Macaroni and Cheese
4 hot dogs. sliced
1 1/4 cups water
2 T. margarine
2 cups Stove Top chicken flavor Stuffing Mix
1 cup thawed frozen peas

Prepare Mac and cheese dinner as directed on box. Meanwhile bring water, peas, hot dogs, and margarine to boil in large saucepan. Stir in stuffing mix, cover, remove from heat, stand 5 minutes. Stir stuffing mixture into macaroni and cheese dinner. Serves 6.

1 pkg. Lipton Fettuccini Alfredo 1/2 cup milk 1 T. margarine
1 T. onion flakes (optional) 1/2 lb chicken. 2 qt. pot
Salt & pepper

Mix the Lipton package with the milk, margarine. Cook according to directions on package. Add the pre-cooked chicken and heat. If not pre-cooked, then cut the chicken into pieces and cook in fry pan with a little oil and seasonings.
Serves 3 boys.

Cook up pot of canned chili. Buy individual size bags of Frito’s corn chips. Cut an X on front of bag and open. Put chili on top of the chips, and shredded cheese. And you have portable lunchtime Frito Pie.

Cut and butter rolls. Fill to taste with cheese, meat, and mustard. Wrap each roll in foil. Place rolls on the edge of the coals or on grill above the coals for about 1/2 to 1 hour.

Take a large crisp, juicy apple and cut the top and stem off. Scoop out the core, leaving the bottom on. In the hole place several tablespoons of peanut butter and raisins. Place the top back on and wrap in foil or other wrapping. Eat while walking down the tail.

2 lb. Boneless Chicken Breast
1 teaspoon salt
1 large onion, chopped
1 can tomato soup (10 3/4 oz)
2 cans enchilada mild sauce (10 oz)
1 can water (10 oz)
1 package of corn tortillas (24 minimum)
3/4 lb grated cheese

Brown together chicken, salt and onion. Add tomato soup, enchilada sauce and water to chicken mixture and simmer together. Remove the chicken mixture and as much of the sauce as you can from the Dutch over. Place 3 or 4 corn tortillas on bottom of Dutch oven. Place chicken mixture over top of tortillas. Sprinkle some cheese over the top of the chicken mixture. Then add another layer of tortillas. Keep doing this until you have used all of the chicken mixture and 1/2 lb. of the cheese. Add one final layer of tortillas over the last chicken mixture and top with a 1/4 lb of cheese on top. Place lid over Dutch oven and let simmer until it appears to be done. Cover and bake using 8 - 10 briquettes bottom and 14-16 briquettes on the top. Approximate cooking time is 30-40 minutes.

INGREDIANTS:
2 lbs boneless chicken breast cut into strips
2 Tbsp low sodium soy sauce
2 tsp ground ginger
4 tsp vegetable oil
2 Tbsp cornstarch
4 cloves garlic, minced
Snow peas
Water chestnuts
Broccoli
Carrots
Onions
Mushrooms
Green and Red Bell Peppers

PREPARATION:
In small bowl, stir together cornstarch, soy sauce, and ginger until smooth. In 10 inch skillet over medium heat, in 2 tsp hot oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken. In same skillet, in remaining 2 tsp of hot oil, stir fry vegetables with garlic until tender crisp. Reduce heat to medium. Add soy sauce mixture and cook until mixture boils and thickens, stirring constantly. Add reserved chicken; heat through. Serve over rice.
Makes 8 servings.

INGREDIENTS:
2 lb boneless chicken breast cubed
16 tablespoons margarine
2 medium onions, finely chopped
4 stalks of celery, finely chopped
1 1/3 cups of flour
8 cubes chicken bouillon cubes dissolved in 6 cups of water
2 teaspoons of Worcestershire sauce
4 teaspoons curry powder
4 – 6 oz cans of tomato juice

PREPARATION:
Over medium flame, melt margarine and sauté vegetables until tender. Add chicken and cook stirring occasionally. Add flour and stir into mix. Add bouillon cubes and water immediately and cook until sauce is smooth and thick. Add tomato juice, curry powder and Worcestershire sauce. Lower flame, cover pot and simmer for 5 minutes. Serve over rice.

INGREDIENTS
2 pkgs. "JIFFY" Corn Muffin Mix
3 cups cooked Pinto or Red Beans
1 1/2 lbs. Lean Hamburger
1 Onion, chopped
1/2 tsp. Garlic Powder
3 tbsp. Chili Powder
1 tsp. Thyme
1/2 tsp. Salt
1/4 tsp. Pepper

PREPARATION:
Sauté Hamburger with onions in Dutch oven. When brown, add all remaining ingredients. Simmer for 10 to 15 minutes while you mix up your corn Bread. Spread the corn bread mixture over the top of the chili. Replace the lid and bake. In your Dutch oven bake at 325 degrees. If you wait for the smell you will know when it is done.

2 pkg Crescent rolls
8 oz Shredded Cheddar Cheese
1 jar Pizza Sauce
8 oz Shredded Mozzarella Cheese
1-1/2 lb Ground Beef

Brown ground beef, drain. Line dutch oven with 1 pkg of crescent rolls. Spread pizza sauce on dough. Add browned beef, the cheeses and use second pkg of rolls to form a top crust. Bake 30 min. at 350.

1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water

Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.

Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.

Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be reduced by pre-cooking and draining the lasagna noodles.

1 1/4 lb Ground beef chuck or round
2 md Onions, sliced
1 (28 oz) can whole tomatoes
1 (6 oz) can tomato paste
1 c Water
1 Beef bouillon cube
1 (16 oz) can red kidney beans
2 tb Diced green peppers
2 Cloves garlic, minced
2 ts Salt
2 ts Oregano
2 ts Chili powder or ground cumin
1/4 ts Crushed red peppers or to taste
1 Bay leaf

Combine first two ingredients in a Dutch oven or large saucepan. Brown meat; drain off fat. Add next twelve ingredients; stir to blend. Cover and simmer 1" hours, stirring occasionally. Remove bay leaf.

1 cup coarsely chopped cooked shrimp
1 onion
1 Green pepper
2 tortillas for each quesadilla
2 lb. Monterey Jack cheese
Oil
2 Tbs. finely chopped cilantro or parsley
Salsa, hot or mild

Cook and clean shrimp. Chop set aside. Grate the cheese, set aside. Simmer sliced onions and green peppers with a little oil. Add salsa and shrimp. On a lightly oiled griddle, heat tortilla, add meat mixture and grated cheese. Top with another tortilla. Flip and melt cheese. Cut into quarters and serve. Add Guacamole, sour cream, lettuce, Eat.

Hawaiian Chicken

3 boneless chicken breasts - cut in half
1 sweet green pepper
1 sweet red pepper
1 large red onion
Vegetable oil
8 oz. can pineapple chunks
2 oz. apple juice
1 cup minute rice

Brown chicken in oil, add pineapple chunks and juice. Ring cut the onion and peppers and cook. Cover and simmer 20 minutes. Make the rice and serve chicken over bed of rice.

1 1/2 lb. Lean ground beef                           1 1/2          teaspoon salt
1 small onion chopped                           1/2          teaspoon ground thyme
1 (28 oz) can peeled                            1/8          teaspoon ground black pepper
    whole tomatoes                                    2          (6-8 oz) cans sliced mushrooms
1 (14 oz) can beef broth                           1          cup uncooked quick-cooking rice
Water                                                      1/4          cup ketchup
2         tablespoon Worcestershire sauce

Place a large skillet over medium-high heat and add ground beef and onion. Cook, breaking up beef, until beef is no longer pink inside; drain fat. Add tomatoes, broth, 2 soup cans of water, ketchup, Worcestershire sauce, salt, thyme, pepper, and mushrooms. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in rice, cover and set aside 5 minutes. Makes 4 to 6 servings.

1 lb. ground beef                  1 sm. onion, chopped         1 1/2 cups water
1/2 cup catsup                  2 T. mustard                           1/2 tsp. salt
1/2 tsp. pepper                  1 1/2 cups Minute rice         1 cup shredded cheese

Brown meat and onions, drain fat. Stir in water, catsup, mustard, salt & pepper. Bring to boil. Stir in rice, cover. Remove from heat and let stand 5 minutes. fluff with fork and sprinkle with cheese; cover. Let stand 3 minutes or until cheese melts. Serves 4.

Yield:   6
2 cup prepared stuffing                        1 cup shredded swiss cheese
2 can chunk turkey (5 oz)                           1/2 cup milk
3    eggs

Preheat dutch oven. Pat stuffing evenly into 9-inch pie plate to form crust. Building up sides to form rim. Sprinkle turkey and cheese evenly over stuffing. In small bowl, beat together milk and eggs; pour over turkey. Bake 35 to 40 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

4 cups corn chips 1 @ 19 oz can Name brand Chili
2/3 cup chopped onion 1 1/2 cups shredded Colby or Cheddar cheese

Layer 2 1/2 cups of corn chips; onion; 1/2 cup cheese and chili in 1 1/2 quart casserole or Dutch oven. Top with remaining corn chips. Bake at (375) about 25 minutes. Top with remaining cheese and bake 5 minutes longer. Garnish with sour cream and ripe olives, etc.

Cut biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop quarters into bag and coat well. Place in dutch oven. Melt oleo in lid and pour over quarters. Bake 350 for 35 min.

INGREDIENTS:
1 package of ten medium flour tortillas
1 6-ounce package chocolate chips
1 small bag of mini marshmallows

PREPARATION:
Heat a large frying pan to low to medium heat (Teflon coated frying pans work the best). Lay one tortilla in the pan. Sprinkle chocolate chips and marshmallows on one side of the tortilla. Fold over the other side of the tortilla to make a taco.
Heat for about 15-30 seconds on each side to start to melt the chocolate chips and marshmallows.

INGREDIENTS:
12 cake donuts
1 1/4 cups brown sugar
1 1/4 sticks butter, softened
12 pineapple rings

PREPARATION:
Slather butter on donuts. Pack on brown sugar. Top with pineapple. Seal tightly in foil packet, and cook on coals for 5 minutes.
Servings: 12 Preparation time: 15 minutes

INGREDIENTS:
1 8-ounce can Pillsbury crescent dinner rolls
2 vanilla JELL-O Brand pudding snacks
1 tub Betty Crocker whipped frosting (chocolate)
thin-tip cooking sticks
aluminum foil
Pam cooking spray

PREPARATION:
Cover tip of stick with aluminum foil and spray with Pam. Stretch one crescent roll over foil and squeeze tip to close and tighten. (Crescent roll is done when it slides off the foil easily.) Fill center of crescent roll with vanilla pudding, spread chocolate frosting on top, and enjoy! Servings: 8

Easy Bananas Foster

INGREDIENTS:
1 large banana
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon vanilla

PREPARATION:
Create a pouch out of aluminum foil, carefully folding and sealing the sides so no juices can leak out. Slice the banana into even slices and add to the pouch along with butter, and sugar. Seal pouch and shake to combine. Put in fire for about 5-10 minutes or until bananas are soft and carmelized. 1 serving

Pumpkin Delight

Ingredients:
Crust                                                                  Filling
1 yellow cake mix; reserve 1 cup of mix                            1 (30 oz.) can pumpkin
1 egg; beaten                                                       3 eggs; beaten
1/2 cup butter; melted                                              3 tsp. pumpkin pie spice
                                                                            1 cup milk
Topping                                                                3/4 cup dark brown sugar
1 cup cake mix
1/4 cup sugar
1 tsp. cinnamon
3 Tbs. cold butter

Prepare Crust: Mix together cake mix, egg, and melted butter. Press into bottom and 1 1/2" up sides of a well greased 12" Dutch oven.

Prepare Filling: In a bowl combine all filling ingredients and mix well. Pour filling into Dutch oven to fill crust.

Prepare Topping: In a small bowl combine cake mix, sugar, and cinnamon. Stir to mix. Cut in butter until coarse crumbs are formed. Sprinkle over top of pumpkin filling.

Bake: Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 1 hour.

Do not peel the bananas, but cut off the end tips to keep from breaking the foil. Slit the skin on the inside curve and fill with raisins and cinnamon sugar, chocolate or butterscotch chips, M&M's , brown sugar, chocolate bar squares, wheat germ, mini-marshmallows. Place on heavy foil and wrap tightly. Heat over coals 10-15 minutes.

Dutch Oven Cake
1 box cake mix (your choice)                  2 cans fruit pie filling
margarine                                             eggs if needed for cake

Empty the cake mix into a Large zip-lock type bag, add water and eggs according to box directions. Close the bag and mix by needing the bag.
Line the Dutch oven with heavy foil, (saves on clean-up). Empty the 2 cans of fruit pie filling into the lined Dutch oven, pour the cake mix over the top. Don't stir. Cover and place on coals, add 5-10 hot coals on top. Bake 30-45 minutes. Check with tooth pick or cleaned green stick.

combinations:
         Chocolate cake and cherry pie filling
         Yellow cake and peach pie filling with maraschino cherries (no steams)
         White cake and apple pie filling with cinnamon

The general rule of thumb to produce about a 350° heat is to take the size of the Dutch oven in inches, double the number, and use that many total briquettes. So, for a 12" oven you would use 24 briquettes, for a 14" oven you would use 28 briquettes, etc.. Remember this is just a rule of thumb and does not work for all makes of ovens! This rule for instance does not work when cooking with MACA deep Dutch ovens because they are much deeper and they are manufactured with more metal. This will be better explained below. Generally speaking each briquette will produce about 10° - 15° F. worth of heat on a moderately warm day with no wind.

For food you wish to simmer such as soups, stews, and chili's; place 1/3 of the total briquettes on the lid and 2/3 under the oven.

For food you wish to bake such as breads and rolls, biscuits, cakes, pies and cobblers (rising); place 2/3 of the total briquettes on the lid and 1/3 underneath the oven.

dairy	meat	grain	fruit	fun
hard cheese	jerky	bagel	dried apples	trail mix
cheese spread	bacon bar	crackers	banana chips	choc. granola
string cheese	hard salami	melba toast	fruit bits	nuts
	meat sticks	graham cracker	fruit leathers	sunflower seeds
drinks		oatmeal, instant	raisins	pumpkin seeds
water		grits, instant	orange
Tang	peanut butter	cream of wheat	cranasins
tea	powder eggs	pilot bread
powder mixes	eggbeaters	cereal mixes
hot chocolate		granola bar

dairy	meat	grain	fruit	fun
hard cheese	jerky	bagel	dried apples	hard candies
cheese spread	can tuna	crackers	banana chips	GORP
string cheese	canned spread	melba toast	fruit bits	trail mix
	hard salami	graham cracker	fruit leathers	candy bar
drinks	meat sticks	corn chips	raisins	choc granola
water		flour tortillas	walking apple	nuts
kool aid	peanut butter	wheat bread	orange	sunflower seeds
gator types	jelly	pilot bread		pumpkin seeds
powder mixes		pretzels		cereal mixes
		granola bar