Dutch Oven Recipes
FRESH APPLE SALAD
This recipe works well on a shorter pack trip with not too many guests as it does have quite a few larger sized items. And, of course, it works so well just at home.
I was given this receipe by 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!
3-BEAN SALAD
This was my grandmother’s recipe given to me by my Aunt. I love the sweet and sour flavors
- 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 recipe goes along on a pack trip really well as it stores for a many days. It’s very popular.
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. Then, pack it up and take it camping!
BROCCOLI SALAD
- 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
I take this recipe ALL THE TIME on my pack trips. It travels really well in a zip lock and stays well in the cooler.
Chop broccoli in small bite size pieces. Add bacon, onion & cheese. Mix together. Add vinegar mixture. Add mayo to your liking. Not too much. Serve cold.
KARYL’S BEANS
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.
- 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
- Ketchup
- Garlic
- Salt
After the roast is done and the bacon cooked. Mix all ingredients together and bake for 2 hrs in a 300 degree oven.
BEEF STEW TOPPED WITH BISCUTS
This is a favorite of mine and my guests. It is very easy to make. I do have to say that if you are making a large batch, I'll suggest that you make 2 ovens. I'll often separate the meat, etc. in two different ovens so that the biscuits don't stick to the lid. I, of course, take extra veggies for each oven if I'm doing two. Enjoy!
- Stew meat (about 1.5 # per pot)
- 1 Onion - chopped finely
- Grill mate spice
- 1 Onion - med size pieces
- 3/4 stalks of celery - chopped small bite size
- 3/4 potatoes - chopped small bite size
- 2/3 med. carrots - chopped small bite size
- Couple of handfuls of spinach
- Brown gravy mix
- Salt & pepper
- Biscuit mix
- Charcoal (about 10-12 briquettes)
SO GOOD!
For starters, I cook the stew meat at home until very, very tender. I usually put onion and spices in the meat, cook at 350 for an hour, then I turn down the oven to 170 and cook for 6+ hours. Then, I freeze the meat, sauces in a zip lock then shrink wrap.
Then, once in camp I take the meat and onion and saute them a little in the dutch oven(s). I then add the potatoes and celery and cook them until the spuds are almost done. Then, I add the carrots. Season if needed. While the meat and spuds, etc. are cooking, I'll mix the biscuit mix and have that ready. After I think the veggies are almost done, I add some of the gravy mix to thicken the sauce. Flour would work too. Then, I mix in the handfuls of spinach.
Now, I grease the lid of the dutch oven generously, and blot the biscuits on the top of the soup which is hot, almost boiling. Put the lid on. I put the oven on about 5-6 charcoal briquettes and top the lid with about double that. Cook until the biscuits are golden brown.
BRATS & BROCCOLI
This is an easy delicious pasta dish - perfect for around the campfire.
- Brats (I usually prepare one per person with a few extra)
- Pasta (any style you'd like)
- Broccoli (cut to bite size)
- Parmesan cheese
- Salt to taste
- Bit of butter
Serves: As many friends as you'd like!
IF YOU'D LIKE TO SERVE A SALAD WITH THIS DISH, GO FOR IT!
For a camping trip, I steam the brats until almost done. Then, I refreeze the brats.
The day before the trip, I cut up broccoli into smaller, bite size pieces and take them in a zip lock.
I bring the frozen brats, broccoli, cheese, pasta, butter in the coolers/pack boxes.
At camp, I put the brats on the grill to get them hot and browned. I cook the pasta in a pot, adding the broccoli when the pasta is almost done. Then, I just cut up the brats in bite-size pieces, adding it to the pasta, broccoli, (grated) cheese. Sometimes I'll add a little butter to the dish and salt a little.
So easy! Very popular with my guests too!
BANANA BREAD
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.
- 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)
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
REFRIGERATOR BRAN MUFFINS
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.
- 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
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
RUM CAKE
This has a kick for sure!
- 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.
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
PUMPKIN COOKIES
Yummy!
- 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.
SCRAMBLED EGGS W/SAUSAGE & VEGGIES - ONE POT
This is such an excellent breakfast...all cooked in one pot!
- Eggs (about 24 for a full #10 dutch oven)
- 1# sausage
- 1 or 2 bunch of green onions
- 1 red pepper (could do green, I just like the color)
- Fresh spinach
- Salt & pepper
- One or two pinches of curry
I serve the eggs, with fruit and hashbrowns. I sometimes serve engish muffin or a sweet bread. It is ALWYAS hit!
Preheat the dutch oven to 350. Oil the oven and cook the sausage until almost done. Then add onion and pepper. Sautee the veggies a few minutes. Then, I add the eggs. A secret of mine I'll share with you. Question: How do I keep the eggs from breaking? Do I take them in the shell? Answer: Nope! I crack the eggs (about 24) in a large water bottle. If you fill the bottle to the very tippy top, none of the eggs will break. I've done fried eggs, eggs benedict.
Okay enough of that. Put in the eggs and spices and cook until the eggs are soft scrambled. About 5 minutes before I serve I add at least a 1/2 bag of fresh spinach. Mix that in carefully, put on the top and set aside for a few minutes.
OLD HOME APPLE CRISP
- 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
- 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.
SHORTBREAD COOKIES
- 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.
POPPY SEED CAKE
- 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.
On the pack trips, I bring a frozen tub of strawberries and some whipped cream. Viola! There we have - Strawberry Shortcake. Yum!