Favorite Dutch Oven meals

[danderson]

I know what my favorite dutch oven recipes are, pretty much anything with dumplings or cobbler in the name, I'm doing a dutch oven meal weekend in April and need a few ideas.

[ICEMAN]

Following this thread.

I keep putting off becoming proficient with my brand new, never used dutch oven.

[WDFW Hates ME!!!]

We had homemade mac'n cheese at scouts this weekend. It was awesome. Macaroni, 4 cheeses, bacon and spicy deer sausage and some bread crumb topping. Best i ever had.

I also like the pineapple upside down cake. And the apple crisp, and the chili with a cornbread crust. Man where do i stop... I love it all.

[trophyhunt]

Well you have the dumplings covered already. My favorite is chicken and dumplings.

[JLS]

Let's see, sourdough biscuits, egg/hashbrown casserole, sweet and sour pork, chocolate cherry cake....

[Bigtine96]

Anyone have good recipes to share? Id love to get a good stash of  good dutch oven recipes

[Wanttohuntmore]

I've only made peach cobbler, need some dinner ideas as well. 

[packmule]

Biscuits, squash, cookies, brownies, gingerbread, stuffed peppers, pizza, baked potatoes, endless options!

[RadSav]

Pheasant and wild rice in mushroom gravy.  Best when cooked in the drift boat while steelhead fishing in the dead of winter.  Man!  Do I miss those days 

[bearpaw]

    that sounds really good...

[grundy53]

 

[RadSav]

We'd usually have just enough brickettes left over to make a raspberry chocolate cake for desert.  Maybe it's just because of the cold and long days on the water    But everything seemed to taste better on the river cooked in the Dutch oven.  Sure beats a frozen bologna sandwich

[danderson]

All sounding good especially the sweet and sour pork, we need the measurements, wheres Cammo Queen.

[JLS]

I'll dig through the camping box later and see if I can find the recipe.

[Camo Queen]

Tagging this. I have a pretty good Mexican Pot Roast that could be made in a dutch oven. Makes awesome burritos or excellent over some rice... Will share when I'm not supposed to be working...   

[magnanimous_j]

You only need the Dutch Oven for this, but it might be a little complicated for a camp, depending on your set up. But other than a pot roast or good ol beef stew, this is my favorite Dutch Oven recipe.

Chicken with 40 cloves of Garlic.

Ingredients

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Directions

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html?oc=linkback

[Camo Queen]

You only need the Dutch Oven for this, but it might be a little complicated for a camp, depending on your set up. But other than a pot roast or good ol beef stew, this is my favorite Dutch Oven recipe.

Chicken with 40 cloves of Garlic.

Ingredients

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Directions

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html?oc=linkback

That sounds delicious! ! !

[danderson]

Here's a few meals that I  managed to put  together without recipes,  Tamallie pie, lamb, spuds, chicken, and biscuits, any other good ideas

[ICEMAN]

Good job danderson! Looking good!

[danderson]

I got so hungry posting these pictures I had to go eat something before I gnawed my arm off.

[Boss .300 winmag]

Man now I'm hungry. 

[Kc_Kracker]

foil inside a dutch oven.. sacrilegious  I actually was named the foil king years ago for using it to grill salmon, but INSIDE a dutch oven? your grounded now go to your room. 

[danderson]

There's only one thing better than eating out of a dutch oven, and that's not having to wash the dang thing.

[Kc_Kracker]

you didnt eat out of a dutch oven u ate out of a foil so why bother.. 

[Simcoe hunter]

Easy peasy stew:

2 lbs ground meat
1 med to lrg onion
4 lrg potatoes
2 cups chopped carrot
1 cup chopped celery
1 lrg can of Campbell's cream of whatever soup
Salt
Pepper

Brown the meat.  While meat is cooking chop onion to size and add to meat.  When meat is cooked to your doneness pour off the grease.  While meat cooks chop up the rest of the veggies.  After pouring off the grease add the rest of the veggies, soup and season to taste.  Do not add water as there is enough in the vegetables and the soup.  Cook until the potatoes and carrots are tender.  To burn some time do some biscuits or bread in another oven to go with the stew.  This stew actually is tastier then it sounds.  My troop polished it off and started begging for more.  People rom neighboring camps came over to ask what smelled so good.

[danderson]

Thanks Simco  hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes  on the lid and 6 under the oven and in an hour the best coffee cake you ever had.

[JLS]

Thanks Simco  hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes  on the lid and 6 under the oven and in an hour the best coffee cake you ever had.

Try dumping a can of Sprite or 7up in this before cooking.

[Boss .300 winmag]

Thanks Simco  hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes  on the lid and 6 under the oven and in an hour the best coffee cake you ever had.

Try dumping a can of Sprite or 7up in this before cooking.

Cherry 7up, or Sierra Mist cranberry is good with this and adds color to your dish.

[JLS]

Thanks Simco  hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes  on the lid and 6 under the oven and in an hour the best coffee cake you ever had.

Try dumping a can of Sprite or 7up in this before cooking.

Cherry 7up, or Sierra Mist cranberry is good with this and adds color to your dish.

I've never worried too much about floral tones and colorings in my Dutch Oven :chuckle

I will try this though, what fruit does it go best with?

[JLS]

Thanks Simco  hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes  on the lid and 6 under the oven and in an hour the best coffee cake you ever had.

You can also use canned cherries and a devil's food cake mix for a poor man's black forest cake.

[Boss .300 winmag]

Thanks Simco  hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes  on the lid and 6 under the oven and in an hour the best coffee cake you ever had.

Try dumping a can of Sprite or 7up in this before cooking.

Cherry 7up, or Sierra Mist cranberry is good with this and adds color to your dish.

I've never worried too much about floral tones and colorings in my Dutch Oven :chuckle

I will try this though, what fruit does it go best with?

Peaches, blueberries, really any fruit you want to use. Pears sounded odd to me though as I only eat them fresh.

[Boss .300 winmag]

I made chicken cordon blue once, lots of prep work involved but good eaten.

[stickflngr]

We do some dutch cooking in the mountains and I get all the recipes from these books that are always in my cook box..

http://www.campchef.com/log-cabin-dutch-oven-cookbook.html

Check her out. These are some awsome recipes

[DoubleJ]

Broccoli and eggs.  Sometimes some beer too.  Really gets my dutch oven ripping.  The wife doesn't like it so much though

[Simcoe hunter]

Thanks Simco  hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes  on the lid and 6 under the oven and in an hour the best coffee cake you ever had.

Try dumping a can of Sprite or 7up in this before cooking.

Cherry 7up, or Sierra Mist cranberry is good with this and adds color to your dish.

I've never worried too much about floral tones and colorings in my Dutch Oven :chuckle

I will try this though, what fruit does it go best with?

Peaches, blueberries, really any fruit you want to use. Pears sounded odd to me though as I only eat them fresh.

My wife makes a pear pie that is to die for.  So I must try the pear dump cake you mentioned.  I have done the cherry pie filling with chocolate cake mix.  Dutch ovens are PFM.

[Boss .300 winmag]

Chocolate cake and cherries is good to, very rich. 

[calledinsick]

Keep the lid on until you can smell the meal its then ready.

[Simcoe hunter]

Did you call in sick so you could hang out on this awesome website?  Or so you could try some of these recipes?

[swinters]

I love doing a Kentucky Burgoo but you'll need a big dutch oven or will want to cut the recipe in half.  You can find a lot of recipes on line and they're pretty much all authentic, kind of like chili recipes.  I have a base recipe but do different things, sometimes add cabbage or toss in a can or two of butter beans, stuff like that.  It's a bit of work but is well worth it and I make up a batch and freeze most of it to take camping or to use when we don't have time to cook a regular meal.  Here's my base recipe:

Kentucky Burgoo
 
4 to 5 lb. stewing hen
1 lb. stewing beef cut in 2” pieces
1 lb. veal shoulder cut in 2” pieces
3 qt. Water
1 lb. small white potatoes, halved
1 lb. small white onions, halved
2 cups carrots, chopped
3 cups celery, chopped
2 medium green peppers, chopped
1 (10 oz.) package frozen Lima beans
2 cups okra, whole or diced
2 cups whole kernel corn (16 or 17 oz. can), drained
2 cups tomatoes (16 or 17 oz. Can), drained
1 cup tomato puree (10.5 oz. Can)
2 tbsp. Salt (or more to taste)
1 tsp. Pepper
1 ½ tsp. Dry mustard
1 tsp. Chili powder
¼ tsp. Tabasco
1/8 tsp. Cayenne pepper
½ cup chopped parsley

Combine meats and water in large dutch oven or heavy kettle (about 8 quart).  Cover and cook over low heat until tender (2 or 3 hr.).  Remove meats.  Skim off excess fat.  Remove skin from chicken; separate from bones and cut up coarsely.  Replace meats in stock.  Add vegetables and salt.  Simmer until flavors are well blended, 1 ½ to 3 hr.  Add remaining seasonings.  Just before serving, add chopped parsley, if desired.  Serve with bread or cornbread.  Like most meals of this type the flavor improves after cooling and reheating.  Freezes very well.  15 to 20 servings.