- Dutch Oven
Recipes
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- Phil's Southwest
Tamale Pie
- Chicken Stew
- Dutch Oven Scrappel
- Peach Cobbler
Pork Chili Verde
Apple Spice Cobbler
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- by Phil
- (back
to Llama Trip photo album)
Recipes are for 12" diameter,
4" deep (baking) Dutch ovens. I like to line my Dutch oven
with two layers of heavy duty foil just to make clean-up easier.
I always use Kingsford Charcoal briquettes for consistency. Use
15 on the top and 10 on the bottom to produce about a 350 degree
oven. All recipes below have cooking times based on this configuration.
Phil's Southwest Tamale
Pie
This is my own invention from
scratch. It is my wife's favorite Dutch oven recipe. You can
create variations many ways by changing the ingredients .
Ingredients:
- 3 small cans of spiced or flavored
beans. My favorite is S&W Chipotle Flavored Beans. However,
chili beans, black beans, Louisiana style beans, etc., will also
work great.
- 2 pounds of pork cut into 1
inch cubes (You could use chicken or beef just as well. We prefer
the pork flavor in this dish.)
- One yellow or brown onion, chopped.
- ½ to 1 cup of grated
cheddar or jack cheese.
- 1 teaspoon minced garlic.
- 1 tablespoon of red chili sauce
(optional).
- 1 can of Marie Callendar's Southwest
Cornbread Mix. This is probably a local California brand. It
is cornbread mix spiced with red and green bell peppers and hot
spices. You can use any package of cornbread mix as a substitute.
Prepare using baking instructions on the package (adjust for
altitude if you are above 5000 ft by adding extra liquid). When
camping I usually mix the cornbread in the 1 gallon freezer bag
and it saves a lot of cleanup.
- 1 tub of sour cream to serve
with the cooked tamale pie.
Preparation:
- Dump the beans, onions, pork,
garlic, and chili sauce in the bottom of the Dutch oven and mix
with a spoon. Be careful not to tear the foil lining.
- Sprinkle the cheese on top of
the mixture.
- Pour the cornbread mix over
the cheese and even out all over using the backside of a spoon.
Cooking:
- Usually takes 50-60 minutes.
It is done when both the pork and cornbread are fully cooked.
Serving:
- Spoon it onto your plate, add
a dollop of sour cream, and enjoy!
Chicken Stew
This is a favorite of Troop 801
in Brea, California. Scoutmaster Gary Sanui and I have had a
lot of fun playing around with this one. You can convert it into
a beef stew by using beef cubes browned in hot oil and all cream
of mushroom and cream of celery soup.
Ingredients:
- 2-3 pounds of chicken boneless,
skinless chicken thighs (or breasts) cut into 1 inch cubes.
- 6 potatoes, peeled and cut into
1 inch or smaller cubes.
- 1-2 brown or yellow onions,
chopped.
- 1 small package of baby carrots
or chopped carrots.
- 3 small cans of cream of chicken
soup
- 2 small cans of cream of celery
soup (cream of mushroom soup can be used here if everyone likes
mushrooms)
- 1 package of mushrooms, cleaned
(optional)
- 1 teaspoon minced garlic
- Salt and Pepper, (and your favorite
stew seasonings - bay leaf, sage, rosemary, etc.) Note added
8/14/00: If you can find Campbell's Cream of Chicken Soup with
Herbs, it makes the most awesome stew and you don't have
to add the seasonings.
Preparation:
- Dump all the ingredients in
the Dutch oven and mix together. Be careful not to tear the foil
lining.
Cooking:
- Cooks in about 1 - 1.5 hours.
Test the potatoes to see if they are done. Carrots usually stay
somewhat crunchy.
Serving:
- Spoon on plate and serve with
biscuits or over pasta noodles.
Dutch Oven Scrappel
Need a recipe for a breakfast
meal? This is another Troop 801 favorite. The Scouts like it
with "Little Smokies" rather than pork sausage. It
may sound like an odd combination of ingredients, but it is a
big hit every time!
Ingredients:
- 2 lbs of your favorite flavor
of "Little Smokies".
- Three large apples (red delicious
seem to be our favorite)
- One package (can) of Marie Callendars
Corn Bread Mix
- Water for the Corn bread mix
- 1/2 cup of brown sugar
- Butter
- Syrup
Preparation:
- Put Little Smokies in the bottom
of the Dutch oven (If you substitutue pork sausage, brown it
first and drain off the fat).
- Core and slice the apples into
3/8-1/2 inch thick slices and layer them on top of the Little
Smokies.
- Sprinkle the brown sugar on
top of the apples.
- Mix the cornbread mix per instructions.
Over 5000 ft. altitude add a few extra tablespoons of water.
Pour the mix on top of the apples.
Cooking:
- Cooks in about 45-55 minutes.
Serving:
- Spoon on plate topped with butter
and syrup. Yummy!
Peach Cobbler
My favorite cobbler of them
all and has even been known to result in marriage proposals!
(You can substitute almost
any canned pie filling for the peaches to make variations).
Ingredients:
- 2 large cans of peaches in syrup.
Use all the syrup from one can and about 1/2 the syrup from the
second can.
- One tablespoon of cornstarch.
- One box of super moist yellow
cake.
- Eggs, oil, and water as required
for the cake mix.
- 1 large ziplock bag for preparing
the cake mix.
- 4 pats of butter.
- Additional things to buy that
will really make the experience special: French Vanilla ice cream
& whipped cream. Pick up some disposable bowls and plastic
spoons as well.
Preparation:
- Dump the peaches and syrup in
the Dutch oven and mix in the cornstarch.
- Mix the cake batter in the ziplock
bag per the instructions (Note: many people do not follow the
instructions and either just dump the cake mix on top of the
peaches or leave out the eggs and oil. These methods still make
a good cobbler, but I prefer to make the cake per the instructions.)
- Sprinkle the brown sugar on
top of the peaches.
- Pour the batter on top of the
peaches.
- Put the pats of butter on top
of the batter.
Cooking:
- Cooks in about 45-55 minutes.
Test the cake with a plastic utensil or toothpick to see if it
is done. The syrup may be bubbling up in spots--that is not a
problem.
Serving:
- Spoon into the bowl and serve
with French Vanilla ice cream and whipped cream (if you can get
them).
- Caution: the cobbler is usually
quite hot, so be careful.
Pork Chili Verde
This is absolutely the best Dutch oven recipe you can make with only two ingredients .
Ingredients:
- 3-4 pounds of pork cut into 1
inch cubes (You could use chicken or beef just as well. We prefer
the pork flavor in this dish.)
- 1 or 1.5 jars (24 oz) of La Victoria Salsa Verde (the green sauce...any style)
- (optional) 1 tub of sour cream to serve
with the chili verde.
Preparation:
- Dump pork and salsa verde in the Dutch oven and gently mix together.. Be careful not to tear the foil lining.
Cooking:
- Usually takes 90-120 minutes to create the tenderness you want with a little crust on top.
Serving:
- Serve with tortillas and cheese with a dollop of sour cream, and enjoy. Save some for an omelette...you will be glad you did.
Apple Spice Cobbler
My son created this cobbler and it has been a super hit every time. Very easy to assemble.
Ingredients:
- 3 cans of apple pie filling (regular...not with cinnamon).
- One box of Krusteaz Crumb Cake mix. .
- Eggs, oil, and water as required
for the cake mix.
- 1 large ziplock bag for preparing
the cake mix.
- Additional things to buy that
will really make the experience special: French Vanilla ice cream
& whipped cream. Pick up some disposable bowls and plastic
spoons as well.
Preparation:
- Dump the apple pie filling in the Dutch oven.
- Mix the cake batter in the ziplock
bag per the instructions.
- Follow the instructions on the box for layering the batter with the brown sugar topping mix provided...it rocks! .
Cooking:
- Cooks in about 45-55 minutes.
Test the cake with a plastic utensil or toothpick to see if it
is done. The syrup may be bubbling up in spots--that is not a
problem.
Serving:
- Spoon into the bowl and serve
with French Vanilla ice cream and whipped cream (if you can get
them).
- Caution: the cobbler is usually
quite hot, so be careful.
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