Favorite Dutch Oven meals

[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.