I am looking for some great dutch oven home recipes,I have a lot of cast iron cookware and love to use it.?

Answer 1

DUTCH OVEN LONDON BROIL

London Broil
2 tbsp. oil
1 env. onion mushroom soup mix
Pepper
flour and water

Heat oil in Dutch oven on medium/low heat. Put meat in to brown. Sprinkle pepper on top. Turn over when brown on bottom. Brown top. Sprinkle soup mix on top. Turn heat to low. Put lid on; simmer for 2 hours. Turn over after 1 hour. When fork tender, remove from pot; keep warm.
Make gravy: Mix flour and water in a cup to form a paste. Add 1 cup water to pan to heat up. Blend in paste, stirring constantly to blend into gravy. This is a very tender meat with an onion gravy good with mashed potatoes.

SASSY DUTCH OVEN CHICKEN

8 skinless chicken breasts
1 green pepper, chopped
1 red onion, chopped
1/2 lb. fresh mushrooms, diced
1 qt. sweet and sour sauce
Garlic salt
Black pepper
Olive oil

1. Lightly brown chicken in a skillet using olive oil, sprinkling with garlic salt and black pepper.
2. Place chicken in a roaster or other suitable pan (Dutch oven) that can be covered. Layering the chicken works quite well if your pan is too small.

3. Pour sweet and sour sauce over chicken (Yoshida, Contadina, etc.).

4. Spread chopped onion, green pepper and mushrooms evenly over top.

5. Cover and bake at medium heat until meat pulls away from bone. Usually 45-60 minutes. Serve with plenty of fresh biscuits.

DUTCH OVEN
SPUDS

2 med. or 1 lg. spud per person
2 c. salsa (mild or med.)
1 lg. onion, sliced in lg. pieces
1 tsp. pepper
1 tsp. Lawry's seasoned salt
1 tsp. granulated garlic
1/2 beer (cook drinks other half)
Cheddar cheese
3 tbsp. oil

Slice spuds 1/8 inch thick. Add spuds and seasoned salt, pepper, and garlic to Dutch oven; stir. Put the lid on and place on the fire. Fire should be burned down to coals and small flames. Be careful not to get the Dutch oven too hot.
Cook spuds, stirring frequently. Cook until spuds starts to break. Add onion, cut in large pieces; salsa, and beer. Cook 10 minutes, stirring frequently. Remove from fire and put Cheddar cheese slices over top of spuds to cover completely. Put the lid on to let cheese melt. When cheese melts, serve.

Answer 2

DUTCH OVEN PEACH COBBLER

1 lg. can sliced peaches
1 pkg. white or yellow cake mix
1/4 lb. butter (1 stick)

Utensils: Dutch Oven: Prepare charcoal (35 pieces) for Dutch Oven baking.
Cook: 1. Rub the inside of the Dutch oven with cooking oil.

2. Place 8 pieces of charcoal under the oven and 20 pieces on top.

3. When the oven is hot, pour peaches and juice into the oven.

4. Add the dry cake mix on top of the peaches.

5. Cut the butter into pats (small chunks) and place on top of the cake mix.

6. Dust everything with cinnamon (lightly).

7. Put the lid back on the oven and bake for 40 minutes.

8. Check cake with a clean straw or knife. Do this by sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not, add charcoal to the oven and bake 10 more minutes. Check again.

Note: A double batch can be baked in a 14 inch Dutch oven. 2 cans of peaches makes a juicier cobbler.

Answer 3

Take a nice chunk of boneless chuck roast & rub both sides liberally with salt & pepper. On stove top,on medium-high heat, put about a 1/8 cup canola or vegetable oil in your dutch oven & heat. Place your roast in and DON'T TOUCH IT for at least 6-7 minutes. Turn it over & do the same to the other side. You want both sides nice and brown!
When both sides are brown, toss in about a 1/2 cup red wine & some rosemary, oregano, & thyme. Pour in water or broth until it almost covers the beef. Add in big taters, carrots and onions. Place in a 350 F oven and roast for 2 1/2 to 3 hours.
Serve with a nice crusty bread.

Answer 4

Casseroles and stews are great if made in a dutch oven as they can cook really slowly and evenly and will not become dry.
I also do roasts, pork, beef, chook, rabbit and chops if I have a lot to do.
I make my recipes up as I go picking a bit from here or there. After years of cooking I will try anything.
Cooking is fun and is often a surprise in our house.

Answer 5

I call this Recipe 'Catchatore"
Heat 3 TBS. EVOO
Add :
!# of lean pork (cut into small strips)
Your choice of Seasonings
Brown well then add :
2 chopped Onions
3 sliced Bell peppers
1 Lg. can Tomatoe sauce & 1 can Water
Mushrooms if You like them.
Cover Simmer for 1 Hr. on Low.
Open Pot &ENJOY !
serve with Noodles,Potatoe,or rice

Answer 6

There are loads of them online... for making everything from stews, to bread, etc. . . . try some of these:

http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLC,GGLC:1969-53,GGLC:en&q=%22dutch+oven%22+recipes


Diane B.