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Dutch Oven Recipes

101 Things To Do With A Dutch Oven by:Vernon Winterton


Preparation time: 20 minutes


This recipe was given to me a very good friend. At first I thought it was a strange combination but it is sooooooo good so please give it a try. I love it!



4-5 beautiful, hard red delicious apples (or whatever you prefer). Cored and cut in bite size pieces.

1 can pineapple (chunked) OR fresh-drained

2 celery stalks-chopped

1 carton key lime yogurt

Handful or so of unsweetened coconut flakes

Mix it up and EAT!


Serves: 6


Preparation time: 30 minutes



1 can green beans (not French cut)

1 can wax beans (looks like green beans but are yellow)

1 can red kidney beans

½ red onion

1 green or red pepper

¾ cup sugar

1/3 cup oil

2/3 c. wine vinegar

   (apple cider will do)

1 tsp. salt

Dash of pepper

This was my grandmother’s recipe given to me by my Aunt. I love the sweet and sour flavors.



Drain the beans and rinse. Cut the pepper in half and then slice thin. Slice the onion the same as the pepper. Mix the pepper and onion with the beans. Then make the sauce: Mix the sugar and vinegar. Heat the vinegar a little and then add the sugar so the sugar melts. Add the oil, salt and pepper. Then toss with the beans mixture and marinate overnight. I put it in a Ziploc baggy and lay flat in the refrigerator so everything is marinated. This goes on a pack trip really well as it stores for a good many days. It’s very popular.


Serves: A group!



4 c. chopped broccoli
1# bacon, cooked and chopped
1/2 small red onion (you can add a whole onion if you like them)
1 to 1 1/2 c. shredded cheddar cheese (I have used colby too)
Approx. 1 c. mayo (Mix this to your liking)
1/3 c. apple cider vinegar mixed with 1/2 c. sugar


Chop broccoli. Add bacon, onion & cheese. Mix together. Add vinegar mixture. Add mayo to your liking. Not too much. Serve cold.


Preparation time: 30 minutes


4 carrots cut into matchsticks

½ c. slivered almonds

2 T. ghee or butter

1 tsp. ground cumin

2 T. chopped fresh cilantro

1 tsp. honey

Salt & Pepper to taste (optional)


Serves: 2

This recipe is altered a bit from The Yoga Cookbook.

I really enjoy it.



Steam the carrot matchsticks for 10 minutes, until tender but still crunchy. Set aside a few slivered almonds and toast the remainder in a dry, heavy pan over med-high heat until golden brown around the edges. Melt the butter and cook the cumin over high heat for a few seconds to release the aroma, being careful not to burn. Take the pan off the heat and add the carrots, browned almonds, and cilantro. Mix well, and then stir in the honey. Add a pinch of salt and pepper if desired. Serve at once garnished with the reserved almonds.


I have a good friend who brought this recipe to a BBQ we were having in a huge dutch oven and they were, to say the least, the hit of the party. I begged for the recipe and only cook it in a dutch oven. Sorry to say it is not a low calorie meal but so delicious.


Preparation time: 2 hours minimum after the roast has cooked



1-2# pork roast (baked slowly till tender and falling apart)

2#’s bacon – friend and chopped

1 large onion – chopped

2 large cans baked beans

2 cans black beans

2 cans white beans

2 cans pinto or red beans

Handful of brown sugar

Spicy mustard





After the roast is done and the bacon cooked. Mix all ingredients together and bake for 2 hrs in a 300 degree oven.


Serves: A lot


You have to start these the day before serving but its well worth it as they are delicious and a very popular meal around the campfire.


Preparation time: 2 days



Baby back ribs-enough for one large dutch oven

BBQ sauce

½ onion – chopped finely


Place ribs on a pan(s) and sprinkle with salt & pepper and/or your favorite seasonings. Cover with tin foil that has been sprayed with oil. Bake at 170 degrees all night long.


For the pack trips I cut them up into individual serving sizes and freeze. Then I sauté an onion and add the thawed ribs and BBQ sauce and cook over a low fire. At home, I refrigerate the ribs for the day and then bake them in the oven for a couple of hours to reheat. These are great!



1 large dutch oven = 6 servings



Preparation time:  1.5 hrs.


This is probably not a pack trip recipe but I often have prepared it for my townhouse groups on a fall day. It really is delicious and such a warming meal. Try it!



3 medium leeks, white parts only (about 6 oz)

2 TBLP oil (It calls for peanut oil which I don't like so I used ghee - you could use anything)

2 cloves of garlic finely chopped

1 Anaheim pepper – calls for pepper of some sort if you like it spicy

1 T. finely chopped ginger

1 T. curry powder (I probably used a little less)

1 T. light brown sugar (I used maple syrup and it worked too)

3 T. mushroom soy sauce (I used regular stuff)
1-14 oz. unsweetened coconut milk (I used the lite  version)

1 1/2 # butternut squash, peeled and diced into 1/2-inch cubes


1 10-oz. pkg. silken firm tofu, cut into 1/2-inch cubes

Juice of 1/2 - 1 lime

1/3 cup raw peanuts-optional (I didn't do this - don't like peanuts much)

1/4 cup chopped cilantro


Cut the leeks lengthwise then cut them crosswise into 1/4-inch pieces. Wash well in cold water and then drain. Heat the oil in a wide soup pot. Add the leeks and cook over fairly high heat, stirring frequently until partially softened, about 3 minutes.


Add the garlic, most of the peppers and cook for 1 minute more. Now add the curry, sugar, soy sauce. Reduce the heat to medium, scrape the pan, and cook for a few more minutes. Add 3 cups of water, the coconut milk, squash and 1 tsp. salt.


Bring to boil then lower heat and simmer for 15 minutes or so. Now add the tofu (fried or raw) once the squash is almost done, then simmer until its done. Taste for salt and add the lime juice. Meanwhile, fry the peanuts in a few drops of peanut oil in a small skillet over medium till browned, then coarsely chop.


Serve the stew over rice with the cilantro, peanuts and remaining peppers as a garnish.


I substitute the tofu with sausage or chicken or nothing - whatever. I also have left out the peanuts.


Serves: 4


Preparation time: 45 minutes



1 ¼ cups oat flour

¼ cup barley flour OR 1 ½ cup whole wheat flour

½ tsp. sea salt

1 tsp. baking soda (3/4 tsp. high altitude)

½ tsp. baking powder

Dash of nutmeg

1-2 eggs

1 ½ T. sunflower oil

1 cup cottage cheese

½ cup plain yogurt

1 cup + 2 T. water

2 T. maple syrup

½ cup fresh sweet blueberries (optional) OR Hot apple sauce

These are delicious pancakes. I love them topped with hot applesauce which is so easy to make and healthy- use fresh apples.



Mix all the dry ingredients, including the nutmeg, in a bowl. Beat the eggs well in the blender, then add the rest of the wet ingredients to the eggs in the blender and mix them well. Pour the liquid mixture into the dry one, stirring lightly and rapidly. Fold in the blueberries. Spoon the batter onto a hot and well-greased griddle. Cook on med-high heat until the cakes bubble around their edges. Flip and cook until golden brown. Top with hot applesauce or syrup.


Makes: 16 4” pancakes



Clean and wash 4-5 med. sized apples, core and cut up. Place in a small pan with approx. ¼ cup water. Steam a few minutes then blend to applesauce consistency. Add a little cinnamon and sweetener (optional)


Preparation time: 15 minutes or less



2/3 cup dry oats, regular

2 cups water

¼ teaspoon salt

¼ cup chopped dates (or raisins). I prefer dates

1 cardamom pod (about 3-4 seeds) OR 1/8 tsp ground

¼ tsp cinnamon

1/8 tsp. ground ginger

Oatmeal is one of my comfort foods and believe me I have tried making it a million ways but always come back to this recipe. This is a good warming meal on a cold morning around the campfire.



Put oats, dates, salt and water in small saucepan and bring to a boil. Reduce heat to low and add rest of ingredients, breaking open cardamom pod to put whole seeds in the cooking cereal. Cover and cook on low until done, 2 to 10 minutes depending on the type of oats used.


Serves: 2



5 ripe bananas

3 eggs

1 tsp. vanilla

¾ cup butter (melted)

1 ½ cup sugar

2 tsp. baking soda

3 cups flour

½ tsp. salt

Cinnamon, nutmeg and maybe a little clove (I like mine spicy)

Nuts (optional)

I have been making this bread for so many years I can’t remember who even gave it to me. I’m sure it’s like most recipes out there but I do enjoy the moistness of this bread and I am sure you will as well.



Put bananas, eggs, vanilla & butter in blender and liquidize. Combine dry ingredients then add liquid. Mix thoroughly. Bake in 2 greased bread pans.

Bake: 350 for 20 minutes. Then 300 for 25 minutes


Makes: 2 large loaves


Preparation time:

Mixing time 30 minutes



5 cups flour

1 tsp. salt

4 cups all bran

2 cups bran flakes

2 cups chopped dates

1 cup chopped nuts (optional)

2 cups boiling water + 5 tsp. baking soda (mixed and set aside)

2 cups sugar

1 cup shortening

4 eggs

1 quart buttermilk

1 T. cinnamon

½ tsp. nutmeg

This recipe was given to me by a breakfast cook that worked for a guest ranch. She shared many recipes with me, but this is one my favorites.



Combine all dry ingredients 2. Combine baking soda with boiling water and set aside. 3. Cream together sugar and shortening. 4. Beat eggs, add milk and cinn., water and soda mixture. 5. Combine wet and dry ingredients. Tightly cover and refrigerate overnight. Drop into greased muffin tins and bake at 375 for 20 minutes. DO NOT STIR THE BATTER.


Bake: 375 for 20 minutes per batch


Makes: A bunch


This has a kick for sure!

Preparation time: 1.5 hrs.


Preheat oven to 325. Grease and flour 10 inch bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top (a lot). Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used up.


Bake: 325 for 1 hour


Serves: 8


1 cup pecans or walnuts, chopped

1 (18 oz) pkg. yellow cake mix

1 (3 ¾ oz) pkg. vanilla instant pudding & pie filling

4 eggs

½ cup cold water

½ cup oil

½ cup 80 proof dark rum



¼ # butter

¼ cup water

1 cup sugar

½ cup 80 proof dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.


Preparation time: 2 hrs.



2 cups sugar

1 cup shortening

1 cup chocolate chips

1 tsp. baking soda

1 tsp. baking powder

4 cups flour

2 T. cinnamon

1-1# can of pumpkin



Cream butter and sugar, add eggs and pumpkin. Combine dry ingredients. Mix wet and dry ingredients. Fold in choc. chips. Bake in 350 oven for 10-12 minutes. For fresh baked cookies. Scoop the cookies onto a cookie sheet (unbaked) and freeze. After frozen put in Ziploc baggies and then bake when needed. They freeze really well and keep for some time.


Serves: A lot


Candied ginger is one of my favorite tastes. This cookie recipe came from the back of a bag of crystallized ginger.


Preparation time: 30 minutes + 1 hour to chill the dough



¾ cup unsalted butter, room temp.

1 T. sesame oil

¼ cup dark molasses

1 cup sugar

1 large egg

2 cups flour

½ tsp. ground cloves

½ tsp. ground ginger

1-2 tsp. cinnamon

2 tsp. baking soda

½ tsp. salt

3 ½ oz. (about ½ cup) chopped crystallized ginger


Preheat oven to 350. Cream butter & sesame oil with molasses, sugar and egg. Sift together dry ingredients (except ginger) and add to creamed mixture. Blend well. Fold in candied ginger. Chill for one hour. Form into 1-inch balls; roll in sugar if you like. Put cookies about 2 inches apart from each other.


Bake: 350 for 8-10 minutes


Makes 36 cookies


Apple Filling

1 cup dried currants

¼ cup spiced dark rum

3-9 large granny smith apples; peeled, cored, and sliced

1 lemon; juice from

1/3 cup instant tapioca

1 ¼ cup sugar

2 tsp. ground cinnamon

¾ tsp. grated nutmeg

¼ tsp. ground cloves

¾ tsp. salt


Crisp Topping

1 cup flour

1 cup old fashioned oats

1 cup brown sugar; packed

¾ cup chopped pecans/walnuts (opt)

½ tsp cinnamon

½ cup + 2 T. unsalted butter; chilled

Prepare filling

In a large mixing bowl soak currants in ¼ cup rum for 30 minutes. Add the remaining filling ingredient 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. Bake 375 for about 1 hour until crisp is golden brown and bubbly. Serve warm with vanilla ice cream or whipped cream.



1 cup butter (NEVER margarine)
1/2 cup confectioner's sugar
2 cups flour

Cream butter and sugar. Add flour and mix, making a very soft dough. Press in 9x9 pan (no greasing is necessary). Cook till lightly browned, about 20-25 minutes in a 325 degree oven. Cut while warm. An option is to add finely chopped pecans to the batter.


1 package yellow cake mix
2 packages INSTANT butterscotch pudding mix
1 package poppy seeds (3 tablespoons)
4 eggs, 2/3 cup oil, 1 cup water

Beat all ingredients together for 4 minutes. Pour into well-greased bundt pan. Bake at 350 degrees for 40-50 minutes. Cool, dust with powdered sugar. Try substituting a lemon cake mix and lemon instant pudding mix for a change. Remember always use INSTANT puddings.

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