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Dutch Oven Cooking

The following Ducth Oven Recipes and Information have been Troop 104 Tested

Meals

Fiesta Pork With Black Beans

This is a great recipe for serving a lot of people on a budget. Lot's of substitution is possible based on what you can find on sale.

Ingredients

1 lb black beans; soaked and drained
2 yellow onions; halved and thinly sliced
2 tsp. salt (to taste)
2 green bell peppers; cut in strips
1-2 tsp. coarse ground black pepper (to taste)
6 cloves garlic; minced
2 lbs porkloin cut in strips
1 (30 oz.) can whole tomatoes; drained and chopped
2 (6 oz.) cans tomato paste
1 (8 oz.) can diced green chiles; drained
2 lb. cheddar cheese; grated
2 Tbs. chili powder

Preparation

In a 12" Dutch oven combine corn, black beans, onion, bell pepper, garlic, tomatoes, tomato paste, chiles, chili powser, salt and black pepper; stir to mix well. Taste and adjust for seasoning. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 1/2 - 2 hours until pork is cooked thru and no longer pink.

Serve with warmed flour tortillas or over rice.
Serves: 10-12

Baking Powder Biscuits

(from a 1933 Recipe)

Ingredients:

  • 2 cups sifted flour
  • 2 tsp. baking powder
  • 4 tablespoons butter or shortening
  • 1/2 tsp. salt
  • about 3/4 cup milk

Preparation

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

Mountain Man Breakfast

A camping recipe from Mountain Man. At the campground, prepare this recipe in a Dutch oven, then slice and serve it like quiche. But it is better when prepared in your kitchen oven. Just mix it up and place in a large flat glass baking dish and bake at 350 for 15 minutes. I fixed this revised recipe for a church brunch and had phone calls for a week from people to get the recipe. It is really good and hardy, and you will absolutely get rave reviews.

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

Preparation:

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.

Deserts

Chocolate Lovers Delight

Warning: this recipe is easy and it tastes great. However, it is a nightmare to clean up after. Use 2 layers of heavy duty aluminum foil in the Dutch Oven and serve it with disposabe bowls and forks. The chocolate and marshmellow combination is like cement when it cools down.

Ingredients

  • 1 1/2 cup water 1
  • (10 oz.) bag miniature marshmallows
  • 1/4 cup cocoa powder
  • 1 chocolate cake mix; prepared as directed
  • 1 cup light brown sugar
  • 6 oz. semi-sweet chocolate chips

Preparation

Line the bottom and sides of a 12" Dutch oven with heavy foil. Mix the water, cocoa powder, and brown sugar together and pour into the Dutch oven. Add marshmallows and spread them out evenly. Pour prepared chocolate cake mix over marshmallows. Sprinkle chocolate chips over cake batter.
Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60 minutes.
Serve warm with whipped cream.
Serves: 10-12
Chocolate Lovers Delight
1 1/2 cup water 1 (10 oz.) bag miniature marshmallows
1/4 cup cocoa powder 1 chocolate cake mix; prepared as directed
1 cup light brown sugar 6 oz. semi-sweet chocolate chips

Line the bottom and sides of a 12" Dutch oven with heavy foil. Mix the water, cocoa powder, and brown sugar together and pour into the Dutch oven. Add marshmallows and spread them out evenly. Pour prepared chocolate cake mix over marshmallows. Sprinkle chocolate chips over cake batter.
Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60 minutes.
Serve warm with whipped cream.
Serves: 10-12

Old Home Apple Crisp

This recipe is a great alternative to boring old cobbler. It's a little more work to prepare, but worth the effort.

Ingredients

Filling:
  • 8-9 large apples; peeled, cored, and sliced
  • 1 cup brown sugar; packed
  • 1 lemon; juice from 3/4
  • 1/3 cup instant tapioca
  • 1 1/4 cups sugar 1/2
  • 2 tsp. ground cinnamon
  • 3/4 tsp. grated nutmeg
  • 3/4 tsp. salt
Topping:
  • 1 cup all-purpose flour
  • 1 cup old fashioned oats
  • 1/2 tsp. ground cinnamon
  • cup + 2 Tbs. unsalted butter; chilled

Preparation

Prepare Filling: In a large mixing bowl add the filling ingredients and stir to mix well. Cover with plastic wrap and set aside for 1 hour until juices run.
Prepare Crisp Topping: In a medium mixing bowl add all topping ingredients except butter; stir to combine. Cut butter into small pieces and add to other ingredients. Use your fingers to work butter into flour mixture until coarse crumbs form.
Assemble Crisp: Add prepared filling to a clean lightly oiled 12" Dutch oven; spread evenly. Sprinkle crisp topping evenly over top of filling.

Cover oven and bake using 10-12 briquettes bottom and 18-20 briquettes top (375° F.) for about 1 hour until crisp is golden brown and filling is bubbly. For even browning make sure to rotate the base and lid of the oven a 1/4 turn in opposite directions every 10-15 minutes.
Serve warm with vanilla ice cream or topped with whipped cream.
Serves: 12-14

Additional References


Created by Tom Waldrop. Last Modification: Sunday 10 of August, 2008 07:39:57 CDT by Tom Waldrop.

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