Main Meal Recipes
Main Meal Recipes, Dinner Recipes, Lunch Recipes, Breakfast Recipes, Desserts, Cakes, and a whole lot more...
Over 300,000 FREE Recipes..... Find the BEST Recipes.... Find the recipe you are looking for, NOW!!!!!

Dutch Oven Recipes

Secret Restaurant Recipes

Find a Recipe



Selected Dutch Oven Recipes

Enjoy!!!


CHICKEN IN A DUTCH OVEN
Yield: 6 Servings

1 cn Cream of mushroom soup
1 cn Cream of celery soup
1 cn Cream of chicken soup
2 c White rice
1 Whole chicken -- cut up
1/2 pk Dried onion soup

Mix and place in bottom of Dutch oven undiluted soup and rice. Place
chicken on top. Sprinkle with 1/2 package of dried onion soup. Cook
for forty five to sixty minutes.




8489

DUTCH OVEN -- NINE MILE STEW
Yield: 1 Servings


1 lb Stew Meat
1 pk stew seasoning
3 onions -- cut
6 potatoes -- sliced 1/8
: inch
1 pk carrots -- sliced
1 pk celery -- sliced
2 green peppers -- sliced
: length way
: sliced zucchini -- enough
: for one layer
1 lb sausage -- patties or
: links
1 lb cheddar cheese

Put enough oil in the oven to cover the bottom. Sear the meat. Add
the stew seasoning. Stir in onions. Cook for 20-30 minutes (12 coals
on bottom and 6 on top) Layer from bottom to top:
~ - potatoes - carrots - celery - green
peppers - zucchini Cook until vegetables are done (still crispy) (7-8
coals on top). Add the sausage on top. Cook approx. 15 minutes. Add
the cheese. Serve when cheese is melted. This is not a precise
recipe. I would encourage you to add and delete items and amounts as
your taste's dictate. Be sure the vegetables, these or the ones you
may add, are stacked so the ones needing the most cooking time are on
the lower levels. Don't be tempted to add any liquid as there will be
plenty from the vegetables and meat. The original recipe called for
only 1/4 lb of stew meat, but I found that to be inadequate. Give
yourself plenty of cooking time, but don't be surprise if people want
to know when it will be done, because the smell is fantastic. This is
not a creation of mine but is definately a favorite.




28219

DUTCH OVEN CHICKEN DINNER
Yield: 6 Servings

1 ea Chicken -- cut into pieces
3/4 c Flour
1 tb Assorted spices -- your
Choice
2 tb Melted butter
2 md Onions -- sliced
4 md Potatoes -- sliced
4 lg Carrots -- sliced
1/2 c Water

Place flour and spices into a paper sack. Add chicken a piece or two
at a time and shake. Place butter and chicken in dutch oven and
brown the chicken. Put the onions, potatoes, and carrots around the
chicken and on top of the chicken. Pour water over . Cover and steam
until the chicken and vegetables are tender.




28220

Recipe Books

DUTCH OVEN COBBLERS
Yield: 8 Servings

2 cn Fruit (peaches, cherries,
-pineapple, apricots)
1 cn Sweetened condensed milk (we
-used Eagle Brand)
1 Box white cake mix
-favorite flavoring for
-fruit (cinnamon,
-almond,etc)

First, start fire early so as to have plenty of hot coals. grin.
Actually an oven set at 350 F will do in a pinch.

Then line a 4-qt cast iron dutch oven with aluminum foil. If your
doing this on a bed of coals use the type of dutch oven that has feet
and a flat lid with a lip to hold the coals.

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.

Put cover on, place on top of a bed of coals and place a heaping
shovelful of coals on top. Or put in oven. Cook for 45 min. to an
hour (check after 40 minutes)

=-=-=-=-=-VARIATIONS-=-=-=-=-= Mixtures of fruits are delicious;
cherry/pineapple, peaches/apricots, dark cherries/peaches. Anything
that suits your fancy.



28221

DUTCH OVEN DOUGHNUTS
Yield: 6 Servings

3 c Flour
3/4 c Milk
1 c Sugar
2 Eggs
1/2 ts Salt
1 ts Baking soda
1 tb Cooking oil
2 ts Cream of tarter
1/2 ts Powdered ginger
1/2 ts Powdered cinnamon
1/2 ts Nutmeg

Combine all ingredients into a smooth dough, rolled flat to 1/2"
thickness. Using can covers (or what you have doughnut cutter*) cut
into doughnut shape, using additional flour to keep dough from
sticking. If no suitable doughnut cutters are available, cut into 2"
squares. Fry in hot fat cooking oil* until golden brown. Drain on
absorbent paper. While frying, keep the fat hot enough to actively
bubble.

(note -- * indicates "translations" I've added) I would roll the
fried doughnuts in sugar to "finish them". Oh WOW!! Dobi just handed
me a big plate of Shrimp Scampi!! See ya!! Gary



28222

Find a Recipe