Dutch Oven Cooking

[Legacy Posts]

Bar-B-Que Pork Chops
'Dutch Oven'

Oven time: 75 to 90 minutes - 350°

6 pork chops
1 Tbl cooking oil
salt and pepper
3/4 Cup catsup
1 - 8oz. cola drink

-------------------------------------------------------------

1. Brown chops with cooking oil in Dutch Oven bottom

2. Mix catsup and cola with salt pepper and pour into oven chops

3. Bake until chops are done

[Legacy Posts]

Easy Picante Chicken

Cook Time : 40 min.

INGREDIENTS:

2 lb. chicken parts
1 cup Pace® Chunky Salsa OR Picante Sauce
1 cup Bar-B-Que sauce

DIRECTIONS:

GRILL chicken 20 min. Brush with picante sauce.

GRILL 20 min. or until done, turning and brushing often with picante sauce.

Serves 4.

[Legacy Posts]

Lori's Sourdough Cinnamon Rolls

Combine in large bowl:
1/2 cup starter
1 cup milk
2 cups flour
Cover and leave at room temperature overnight.

In the morning, beat together:
1/4 cup soft butter
3 Tablespoon sugar
1 egg
Blend into first mixture.

Combine and mix with other mixture:
1 1/2 cups flour
1/2 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
Turn onto floured board and knead until smooth and satiny. Roll out 8 x 16.

Brush surface with:
2 Tablespoons melted butter
Sprinkle top with:
1/4 to 1/2 cup brown sugar
1 1/2 teaspoon cinnamon
1/4 raisins

Melt butter in bottom of Dutch oven. Roll up dough, starting on long side. Cut roll in 1/2 to 1 inch slices, and place around in oven. loosely Let rise in warm place for about 1 hour or until nearly doubled. Bake in moderate oven (375°) for 25-30 minutes.

[Legacy Posts]

Fiesta Chicken & Rice Bake

Cook Time : 45 min.
Prep Time : 5 min.

INGREDIENTS:

1 can Campbell's® (10 3/4 oz.) Cream of Chicken OR 98% Fat Free Cream of Chicken Soup
1 cup Pace® Chunky Salsa OR Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 boneless chicken breast halves
Paprika
1/2 cup shredded Cheddar cheese

DIRECTIONS:

MIX soup, salsa, water, corn and rice in 2-qt. shallow baking dish. Top with chicken and sprinkle with paprika. Cover.

BAKE at 375°F. for 45 min. or until done. Sprinkle with cheese.

Serves 4.

[Legacy Posts]

Easy Apples

Cook Time : 15 min.
Prep Time : 15 min.

INGREDIENTS:

6-8 apples, cored and sliced
2 cans Diet fruit soda-pop,
(Black-Cherry, Strawberry, etc.)
1/2 t cinnamon
1/2 t Splenda

DIRECTIONS:

Place apple slices in Dutch oven. Pour soda over apples and bake. Sprinkle with cinnamon or nutmeg.

BAKE for 15 minutes. May be served with granola and whipped topping.

Serves 4.

[Legacy Posts]

I knew it would be worthwhile to have a special place to communicate!! Lookee here--the real recipe for Lori's cinnamon rolls. Just think, last weekend I used a mix, although they got good reviews, it was nothing like Lori's magic!!!! Thank you!

[Legacy Posts]

The governor lifted the open fire ban in state lands this last week.

So how about coming back to Colorado and doing some DO stuff outside?;)

[Legacy Posts]

George,
Hey, Lori is going to be doing her thing in Mesquite, NV New Years week-end at the Casita rally. Can you make?

Nancy,
'cinnamon rolls' - The trick is in the hands. Work that dough until it is silky.

[Legacy Posts]

Michael
How do you start a starter if you can't borrow any from a friend?
Jean
a rotten cook with a husband who is way more tolerant than the kids
"Hey, I grew up on burnt potatoes, why can't you?"

[Legacy Posts]

Michael,

Thanks for all of the Dutch Oven Recipes for smaller groups. Most of the recipes that I have found are for much bigger groups, but only my wife and I are around. Would like to get into the Dutch Oven thing, but have been hesitant since there is so MUCH food involved with most of the recipes I have seen.

Guess we could use something on "The Dutch Oven for 2"

[Legacy Posts]

Shipwreck Hash

3/4 Bag of frozen shredded hashbrowns
1 "tube" of crumble sausage
5 eggs
2 cups of shredded cheddar cheese
1 cup of milk
chopped onions, peppers, mushrooms, etc. to taste
salt and pepper to taste

Brown sausage in the bottom of the Dutch Oven. Dump remaining ingredients in with sausage. Bake at 375 for 1 hour, or until done.

You can adjust the amounts up or down depending on how many you feed. Just dump in what you want it, I've never had it turn out bad!

[Legacy Posts]

Hay great thread. I hadn't noticed it before. Lots of neat stuff from our webguy. By the way My wife was a Sanders hmm.
Anyway we have been doing dutch for quite a fiew years now. We started with a little 10 incher and now have 15 10 to 18 inchers and have cooked for over 200 at a girls camp for several years. We are always trying new dishes and have found that you can cook for two or two hundred just by increasing the number of pots or the amount of ingredients. They always seem to turn out good. We keep our ovens and tables accessable year round so we can experiment whenever the mood hits or a new recipe just hits us so we can't resist.
Some favorites we seem to have a lot of repeat requests for are Beef Stroganof and potatoes with cheese. The are both very easy recipes and quick to put together. Again the size of the pot determines the amount you can cook. I would say a 10 inch pot is the smallest pot for two and you can multiply from there.

BEEF STROGONOFF FOR TWO
One pound Beef of choice.
Cut into small chunks or thin strips (we like strips)
Brown in dutch oven using oil of choice salt and pepper to taste
add Strogonoff seasoning mix place lid on oven and simmer till tender. Ten charcoal bricquetts top and bottom
boil one pound posta noodles until tender.
Add one pound of sour cream to beef,simmer and stir occasionally until ready to serve. Serve over pasta or mix pasta into strogonoff as you desire.

CHEESE POTATOES FOR TWO.
Wash and quarter one pound red potatoes. (We don't peel em)
Place in 10 inch dutch oven with 2 cups water.
Salt and pepper to taste. Add flaked or fresh onion as desired.
Cover and cook in dutch oven with 10 charcoal bricquetts top and bottom for 45 minutes to 1 hour depending on elevation. stir occasionally and add water as needed to avoid scorching.
When cooked add 1 pound shredded chedder cheese, Bacon Bits, and we like Fresh frozen green peas as desired.
Stir 1/2 of cheese into potatoes with bits and peas and sprinkle rest on top. Cover and simmer until top cheese is melted.
serve with strogonoff garnish and salad and beverage of choice for a great evening meal.

Caution don't let anyone else try it or you might have to buy a bigger dutch oven.
Note. Kingsford regular charcoal will cook more evenly longer for
best results.
Dutch oven cooking is great fun and with a little coaching anyone can do it dutch.

[Legacy Posts]

show me how to dutch oven cook and ill show you how to wire.
I just ate but i can smell apples cooking in my mind lol
:cheers

[Legacy Posts]

Deal and you don't have to show me how to wire. We can make this a training thread if we want so anyone could get the information.
This dutch oven (camp) cooking is a pioneer tradition since the dutch introduced the concept and the pioneer wagons and chuck wagons used them for their meals on wheels. I can see them now swinging from the axles as they go from campsite to campsite.

[Legacy Posts]

some have lid lips some dont!
Size (not cooking for an army)
handles and type
do i need a tri pod to hang the pot from.

LOL no wonder i never tryed this kind of cooking:huh

[Legacy Posts]

For a first Dutch Oven I would suggest checking out Lodge's Logic brand of cast iron cookware. https://secure.lodgemfg.com/storefront/defa....asp?menu=logic

Another good Dutch Oven resource is the International DO Society http://www.idos.com

They are preseasoned and ready to use. Get an outdoor one with the tripod legs and a lip on the lid. I would also recommend their lid lifter and lid stand as accessories. I also purchased a travel bag for mine with a padded bottom, it is great to have.

The main concern with Dutch Ovens is the cleaning and care. If you buy a preseasoned one you don't have to worry about that. :) After cooking, scape out all of the food that you can. I fill mine about half full of water and set in on coals to heat up. I then dump the water and use a metal dish scrubber, like an SOS pad BUT WITH NO SOAP. Rinse again and dry thoroughly. I then rub the entire DO inside and out with a light coating of cooking oil. Don't use soap, every meal will taste like soap thereafter. Don't pour cold water in a hot dutch oven as they will crack.

Cooking in a dutch oven is simple and fun. I use regular charcoal briquettes. Heat them while you are preparing your ingredients. Several briquettes on the bottom of the dutch oven to fry items in the dutch oven. Some on the bottom and some on the top for the baking of meals. Invert the lid over hot coals and you'll have a skillet.

[Legacy Posts]

iam a wiz at taking care of that i have a couple of fry pans 30+ years:)

[Legacy Posts]

Good questions. Dutch ovens come in several variaties. The camp oven has legs and a lid with a lip. These are to hold the coals on top and stand above the coals on the bottom. The rounded lid and no leg variaty is for regular oven cooking. The true pioneer dutch ovens we are talking about are the leg and lip style for campfire cooking. Dutch oven cookoffs and demonstrations are really big in the west and the equipment has become pretty user friendly as more and more people are getting into it.
The basic equipment needed to start your camp dutch oven adventure is 1. Camp dutch oven(legs and lip style) I recommend a 12 inch because it will always be used even if you graduate into a larger. They make great dessert ovens. 2 A lifter I've seen everything from Large Channel lock plyers to high tech lifting tools. A good stick works good too.
These basic tools and a fiew techniques will get you started.

[Legacy Posts]

tripod or does it matter?

[Legacy Posts]

I personally would not bother with a tripod to suspend the DO over a fire. The Dutch Oven itself should have 3 stubby little legs on the bottom of it. This allows you to set it on top of charcoal briquettes. I heat charcoal briquettes, set the dutch oven on top of them, on the ground, then put charcoal on top of the lid. The 3 accessories I would buy for a DO are a lid lifter (to lift a hot lid covered in coals), lid stand (to set your lid on something while stirring), and a bag with a padded bottom to transport.