Home

Menu Favorites

Breakfast Dinner and Sides Desert

Note: This single web page is about thirty-five printed pages long.  DO NOT PRINT if you love trees! Left click your mouse, highlight the selected recipe, and print the 'Selection'.  Alternatively, print the individual page.

Return to Recipe List

Oven Omelet

Ingredients

  • 2 Crescent Roll Triangles
  • 2 Eggs
  • Salt and Pepper
  • Optional toppings: Sauteed Bacon, Sausage, Cheese, Onions, Peppers, and Mushrooms.

Instructions

Lightly grease.  Press crescent rolls in bottom of skillet and cover up any holes.  Beat eggs and salt and pepper and pour over crust.  Top as desired.  Bake 12-15 minutes, until crescent rolls are golden brown.
The dish is not baked, so most of the briquettes should be on bottom of the oven.  Feeds 1-2 people.



Return to Recipe List

Mountain Man Breakfast

Ingredients

  • 1/2 lb Bacon (or sausage)
  • 1 Medium onion
  • 1 Green Pepper
  • 1 Red Pepper
  • 3 Cloves of Garlic (Finely Diced)
  • 4 Large Potatoes (or a 2 lb Bag of Hash Brown Potatoes)
  • 1/2 lb of Grated Cheddar Cheese
  • 1 Doz Eggs
  • Small Jar of Salsa (optional)
  • Tortilla Wraps (Large) (optional)

Instructions

Pre-heat Dutch oven.  Slice bacon, peppers, onion, garlic, and potatoes 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 and heat 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.  Cover and cook for an additional 3-5 minutes.  Serve on plates or tortilla wraps.
Optional: cover mixture with the small jar of Salsa before adding the cheese.  The dish is not baked, so most of the briquettes should be on bottom of the oven.  Feeds 6-8 people.


Return to Recipe List

Breakfast Pizza

Ingredients

  • 3 Cans Crescent Dough
  • 1/2 lb Sausage
  • 1 Medium Onion
  • 1 Green Pepper
  • 1 Red Pepper
  • 3 Cloves of Garlic (Finely Diced)
  • 4 Large Potatoes
  • 1/2 lb of Grated Mozzarella Cheese
  • 1/2 doz Eggs
  • Large Jar of Pizza Sauce

Instructions

Pre-heat Dutch oven.  Cook sausage.  While sausage cooks, dice onion, peppers, garlic and potatoes.  Remove cooked sausage from oven.  While oven is warm (not hot), stretch the biscuit dough in a layer over the bottom of the Dutch oven so none of the oven can be seen.  Add sausage, onion, peppers, garlic and potatoes and gently mix, Scramble the eggs in a separate container and pour over the mixture.  Also, pour about half the jar of pizza sauce over the mixture.  Cover and cook (45 min or until potatoes are soft).  Remove lid.  Pour the remaining sauce over the mixture then spread the cheese over that and cook for 10 to 15 minutes more.
The dish is baked, so most of the briquettes should be on top of the oven.  Feeds 6-8 people.



Return to Recipe List

Cowboy Beans and Biscuits

Ingredients

  • 1 lb Bacon, Sausage or Hamburger
  • 1 Large Red Onion
  • 1/2 cup Brown Sugar
  • 3/4 cup Ketchup
  • 1 tbsp Dry Mustard
  • 2 tbsp Balsamic Vinegar
  • 3 Cloves of Garlic
  • 1 12oz Can Pinto Beans
  • 1 12oz Can Kidney Beans
  • 1 12oz Can Red Beans
  • 1 12oz Can Seasoned Stewed Tomato
  • 1 Can Biscuits

Instructions

Pre-heat Dutch oven.  Cut bacon into small pieces and cook.  Brown onion and garlic.  Mix brown sugar, dry mustard and ketchup.  Place all ingredients in the Dutch oven and mix together. Cook 45 min.  Brown and bake biscuits.  Serve beans over biscuits.
The dish is not baked, so most of the briquettes should be on bottom of the oven.  Feeds 6-8 people.



Return to Recipe List

Stew and Biscuits

Ingredients

  • 1 Roast (1/4 - 1/3 lb per person; cheaper than stew meat)
  • 1 Bottle Zesty Italian Salad Dressing
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Butter or Margarine
  • 1 Large Onion
  • 1 tsp Pepper
  • 3 Cloves of Garlic (Finely Diced)
  • 1 tsp Seasoned Salt
  • 1/2 cup Corn Starch
  • 1 Can Jumbo Biscuits
  • 1 Large Ziplock Bag
  • 1 lb Bag Frozen Vegetables (Chef's choice)

Instructions

The morning of the dinner, cut up the roast into bite-sized cubes, put the cubes in the Ziplock bag, and add the salad dressing and Worcestershire sauce.  Seal the bag and knead to mix the contents.  Put the bag back in the cooler until it's time to cook.  It is best if the meat can marinade at least four hours (this imparts a wonderful flavor to the meat as well as tenderizes it).

Dice the onion.  Saute' in the butter in the Dutch oven.  Then add the marinated meat and spices and brown the meat.  After the meat has browned, add the mixed vegetables and stir.  When everything is combined, mix the gravy mix with water in a separate cup per the instructions on the package and add to the stew.  If there is not enough liquid to the mixture, add a little more water.  Cover the Dutch oven and allow to cook for about 1/2 hour, stirring occasionally.  There will be extra liquid in the stew from the marinade, vegetables, and added water, which will have to be thickened.  To do this, mix the corn starch with cold water in a separate cup until it is a thick white liquid.  Slowly stir this into the stew over heat until it starts to thicken.  Cover and allow to simmer on low heat for 5 - 10 more minutes, stirring frequently.  Pull the oven off the fire and uncover.  Place jumbo biscuits on top of the stew leaving a small gap between the biscuits.  Cover the oven and place the oven on a pile of briquettes, then place briquettes on the lid.  Check periodically until the biscuits are light golden brown.
The onion can be omitted if the frozen vegetable package includes onion.  It's nice to include a specialty mixture of vegetables for color and variety), 1 package mushroom (or brown) gravy mix.  Also, a package McCormick, beef stew seasoning can be used in place of the seasonings and corn starch.  The dish is not baked, so most of the briquettes should be on bottom of the oven until the biscuits are added.  Feeds 6-8 people.



Return to Recipe List

Beef Ribs

Ingredients

  • 3 lbs Boneless Beef Ribs
  • 1 Bottle Zesty Italian Salad Dressing
  • 1 Large Onion
  • 1 Green Pepper
  • Mushrooms
  • 1 Bottle of BBQ Sauce (Chef's choice)

Instructions

Brown the ribs on the inverted Dutch oven lid, to give yourself oil to brown the onion, pepper, and mushrooms. Take the ribs out before completely cooked and line the bottom of your Dutch oven with them.  In the inverted lid, saute the sliced onion, pepper and mushrooms.  Add the cooked vegetables to the oven.  Cover everything with BBQ sauce.  Cover with the lid, and add charbriquettesto the top.  Cook 1 hour.
The dish is not baked, so most of the briquettes should be on bottom of the oven.  Feeds 6-8 people.


Return to Recipe List

Camp Chili

Ingredients

  • 1-2 lb Round Steak, Cut Into 1 in.  Pieces
  • 1 Pound thick-sliced bacon, chopped
  • 1 Large Onions
  • 1/4 cup Flour
  • 2 tbsp salt
  • 1 tbsp Ground Black Pepper
  • 3 Cloves of Garlic (Finely Diced)
  • 2 Large Tomatoes
  • 1 tbsp Ground Cumin
  • 1 tbsp Paprika
  • 4 Poblano Peppers (roasted, peeled, and chopped)
  • 2 cups Beef Stock

Instructions

Brown bacon in large Dutch oven over medium heat.  Add onions before bacon is done and continue browning until onions are soft.  Dip bacon and onions out.  Dredge meat in flour, salt and pepper.  Place in Dutch oven, stirring continuously until beef is browned.  Return cooked bacon and onions to pan; add garlic.  Stir and brown 2 to 3 minutes.  Add ground cumin, paprika, peppers, tomatoes, beef stock and enough water to cover completely.  Bring to a boil.  Cover and simmer from 2 1/2 hours or until tender, stirring occasionally, adding a little water as needed.
The dish is not baked, so most of the briquettes should be on bottom of the oven.  Feeds 8-10 people.



Return to Recipe List

Chicken and Dumplings

Ingredients

  • 3 or 4 Boneless, Skinless Chicken Breasts
  • 1 tbsp Dried Thyme
  • 2 Large Onions
  • 6 Carrots
  • 64 oz Chicken Broth
  • 2 Celery Stalks
  • 2 cups Bisquick
  • 3/4 cup Milk
  • 1 Lemon
  • 3 tbsp Flour
  • 2 Potatoes

Instructions

Place the broth in a Dutch oven.  If you're using canned broth, add three cans of water to the three cans of broth.  Start heating the Dutch oven.  Cut the carrots and celery in half and cut the potatoes into bite-size pieces.  Add them to the Dutch oven.  Peel the two onions, but leave them whole.  Add them to the Dutch oven.  Slip the three or four raw chicken breasts into the Dutch oven.  Add the tablespoon of dried thyme, crumbling it between your fingers to release the oils, and the juice of a whole lemon.  Bring to a boil.  Reduce to a simmer.  Cover.  Let simmer one hour.  Remove three tablespoons of cooking liquid from the Dutch oven.  Set the removed cooking liquid aside, in a small bowl, so it can cool.  Continue cooking the contents of the Dutch oven for an additional half hour.  Add three tablespoons of flour to the cooled three tablespoons of cooking liquid.  Stir this mix back into the Dutch oven.  In a bowl, combine two cups of Bisquick with three-quarters of a cup of milk.  Using a tablespoon, drop the Bisquick mix, which should look like thickened pancake batter, onto the simmering surface of the Dutch oven contents.  Allow the contents to simmer for ten minutes, uncovered.  Place a lid on the Dutch oven, simmer an additional ten minutes.  At this point, the dumplings should be done (a toothpick inserted into the center should withdraw dry).  Using a ladle, place a chicken breast on each plate, joined by the colors of cooked carrots, celery, and onion, and a few dumplings.  Cover everything with the thickened yellow sauce.  Eat!
The dish is not baked, so most of the briquettes should be on bottom of the oven.  Feeds 4 people.



Return to Recipe List

Potatoe Pepperoni Chowder a la Stephen (with a "ph")

Ingredients

  • 4 Large Potatoes
  • 7-8 cups Water
  • 2 Packets Potatoe Flakes
  • 1-1/2 lb cups Powdered Milk
  • 1 Pepperoni
  • 1 tsp Ground Black Pepper
  • Green Onions

Instructions

Pre-heat Dutch oven.  Dice and cook potatoes in water.  When potatoes are soft, add potatoe flakes, powdered milk and chopped pepperoni, Add black pepper to taste.  Cook until thickened.  Garnish with chopped green onions and serve. 
The dish is not baked, so most of the briquettes should be on bottom of the oven.  Feeds 6-8 people.


Return to Recipe List

Raspberry Cream Cheese Coffee Cake

Ingredients

  • 2-1/4 cups All-Purpose Flour
  • 3/4 cup Margarine or Butter
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 cup Sour Cream
  • 1 tsp Almond Extract
  • 2 Eggs
  • 1/2 cup Raspberry Preserves
  • 1/4 cup Sugar
  • 1/2 cup Sliced Almonds
  • 8 oz Package Cream Cheese (Softened)

Instructions

Lined Dutch oven with foil.  Grease and flour bottom and sides of foil.  In a large bowl, combine flour and 3/4 cup sugar; mix well.  With pastry blender or fork, cut in margarine until mixture resembles course crumbs.  Reserve 1 cup of crumb mixture.  To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg: blend well.  Spread batter over bottom and 2 inches up sides (about 1/4 inch thick) of greased and floured pan.  In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well.  Pour into batter-lined pan.  Carefully spoon preserves evenly over cream cheese mixture.  In small bowl, combine reserved crumb mixture and sliced almonds.  Sprinkle over preserves.  Bake at 45 min.  or until cream cheese filling is set and crust is deep golden brown.  Cool 15 minutes.
The dish is baked, so most of the briquettes should be on top of the oven.  Feeds 8-10 people.



Return to Recipe List

Apple Crisp

Ingredients

  • 16 Medium Granny Smith Apples
  • 2 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 cup Flour
  • 1 cup Water
  • 1 cup Butter or Margarine
  • Cinnamon

Instructions

Peel and slice apples and arrange in bottom of foil-lined Dutch oven.  Make a syrup with the white sugar and water and pour over apples.  Sprinkle with cinnamon.  Mix brown sugar, flour, and butter and pat over apples.  Bake for 45 min.  or until golden brown (best if served warm with sweetened cream or ice cream).
The dish is baked, so most of the briquettes should be on top of the oven.  Feeds 8-10 people.


Return to Recipe List

Best Peach Cobbler

Ingredients

  • 1 cup Butter or Margarine
  • 1 Package White Cake Mix
  • 1/2 Brown Sugar
  • 1 16 oz Bottle 7-Up or Sprite Soda
  • 2 Cans Peach Pie Filling (Must be Pie Filling)
  • Cinnamon

Instructions

Place peaches in bottom of foil-lined Dutch oven.  Pour cake mix evenly over peaches.  Pour melted butter over cake mix.  Pour about 1/3 bottle of 7-Up our top of cake mix (and drink the rest!).  Sprinkle brown sugar and cinnamon over top of mixture.  Bake about 45 min.  or until golden brown and crispy.
You can use any kind of fruit with this recipe.  The dish is baked, so most of the briquettes should be on top of the oven.  Feeds 8-10 people.



Return to Recipe List

Pineapple Pecan Upside-Down Cake

Ingredients

  • 1/2 cup Butter or Margarine
  • 3/4 cup Brown Sugar
  • 1 20 oz Can Pineapple Slices (9 Slices, Save Juice)
  • 9 Maraschino Cherry Halves
  • 1/2 cup Pecan Halves
  • 1 cup Chopped Pecans
  • 1 Package Yellow Cake Mix
  • 3 Eggs
  • 1/3 cup Vegetable Oil
  • 1 cup Cold Water

Instructions

Melt the butter in the bottom of a foil lined Dutch oven.  Sprinkle brown sugar evenly over the butter.  Place pineapple rings over the mixture and place a cherry half inside each pineapple ring.  Place pecan halves among the pineapple rings.  Pour the pineapple juice (and cherry juice if desired) into a measuring cup and just add enough water to make 1-1/4 cup.  In a large bowl, combine the cake mix, oil, eggs, juice and water, and the chopped pecans.  Stir for 3 minutes.  Carefully spoon the mix evenly over the pineapple rings. Bake for 30 to 45 minutes or until cake tests done.  While warm, turn cake out onto the lid or a board covered with tin foil.
The dish is baked, so most of the briquettes should be on top of the oven.  Feeds 8-10 people.


Return to Recipe List

Two Hour Chili

Ingredients

  • 2 lbs Ground Beef
  • 4 tbsp Water
  • 1 tbsp Vegetable Oil
  • 2 tsp Each - Worcestershire Sauce, Cocoa, Ground Cumin, Oregano, salt, sugar
  • 1/2 tbsp Tabasco Sauce
  • 1 Large Onion
  • 1-1/2 tbsp Chili Powder
  • 2 Cans Kidney Beans
  • 3 cups Canned Tomatoes

Instructions

Preheat Dutch oven.  Heat oil.  Brown ground beef.  Add onion and cook until it turns clear.  Add all ingredients except kidney beans.  Lower heat.  Simmer 1 hour covered.  Add kidney beans.  Cook 1 hour partially covered.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.



Return to Recipe List

Breakfast Casserole

Ingredients

  • 1/4 Cube Butter
  • 8 Slices of Bread
  • 2 lb Beef or Pork Sausage (Cooked)
  • 1 lb Cheddar Cheese
  • 12 Eggs
  • 1 qt Milk
  • 1-1/2 tsp Dry Mustard
  • 1 tsp Salt

Instructions

Line a Dutch oven with heavy duty aluminum foil.  Spread butter all over the foil.  Tear bread into pieces.  Break sausage into piecese.  Grate cheese.  In a bowl, beat eggs, milk, dry mustard, and salt.  Preheat Dutch oven.  Layer the bread, sausage, cheese, eggs into the Dutch oven Cover and cook for 20 minutes.  Check and cook another 10-15 minutes until cheese forms a light-brown crust on top of cooked eggs.
The dish is baked, so most of the briquettes should be on top of the oven.  Feeds 4-6 people.


Return to Recipe List

Banana Coffee Cake

Ingredients

  • 1 Box Yellow Cake Mix
  • 2 Ripe Bananas
  • 3/4 cup Brown Sugar
  • 1 tsp Flour
  • 1/2 tsp Cinnamon
  • 1 tsp Melted Butter

Instructions

Put pie tin in Dutch oven, resting on 3 or 4 stones or wads of aluminum foil to elvate it off the bottom of the oven.  Prepare cake mix according to the box and pour into pie tin.  Mash the 2 bananas and pour into pie tin.  Melt the butter and add the cinnamon, flour, and brown sugar and mix together.  Sprinkle cinnamon-flour mixture on the mashed bananas.  Cover and bake for about 25 minutes.  Insert a butter knife through the center and if it comes back clean it is ready.
The dish is baked, so most of the briquettes should be on top of the oven.  Feeds 6-8 people.



Return to Recipe List

Sausage Creole

Ingredients

  • 2 lbs Sausage Links or Kelbasa Sausage
  • 1 Red Bell Pepper
  • 1/2 cup Chopped Onion
  • 2/3 cup Chopped Celery
  • 2 Cloves Garlic (Finely Diced)
  • 1-1/2 cup Water
  • 2 can Stewed Tomatoes
  • 4 tbsp Olive Oil
  • 1/2 cup Sliced Green Olives
  • 2 pkg Spanish Rice Mix
  • 1/4 tsp Cayenne Pepper

Instructions

Cut sausage into 1/2 inch chunks.  Dice bell pepper.  Preheat Dutch oven.  Sauté pepper, onion, and celery in olive oil.  Combine all ingredients in Dutch oven and bring to boil.  Place Dutch oven on low heat (4 briquettes) and place 8 briquettes on lid.  Simmer until rice is tender and water is absorbed.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.



Return to Recipe List

Chicken and Andouille Gumbo a la Taylor

Ingredients

The Basic Stuff:
  • 1 to 2 tsp Plus 1/2 cup Vegetable Oil (See Note 2)
  • 1 lb Andouille Cut Crosswise and 1/2 in Thick
  • 4 lbs Chicken Thighs (Skinned)
  • 1/2 to 2/3 cup Gumbo Seasoning (See Note 3)
  • 1 cup All Purpose Flour (See Note 2)
  • 2 cups Onions (Chopped)
  • 1 cup Celery (Chopped)
  • 1 cup Bell Peppers (Chopped)
  • 1 tsp Salt
  • 1/4 tsp Cayenne Pepper
  • 3 Bay Leaves
  • 9 cups Chicken Stock
  • 1/2 cup Green Onions (Chopped)
  • 2 tbsp Parsley Leaves (Chopped)
  • 1 tsp Filé Powder
  • White Rice
  • Crystal Hot Sauce (See Note 4)
  • Kleenex (and lots of it)!
Gumbo Seasoning (Note 3)
  • 2 1/2 tsp Paprika
  • 2 tbsp Garlic Powder
  • 1 tbsp Black Pepper
  • 1 tbsp Onion Powder
  • 1 tbsp Cayenne Pepper
  • 1 tbsp Dried Oregano
  • 1 tbsp Dried Thyme
    • Combine all spices.  Makes 2/3 cup

White Rice:
  • 2 cups Long-Grain White Rice
  • 4 cups Chicken Stock
  • 1 tbsp Unsalted Butter
  • 1-1/2 tsp Salt
  • 2 or 3 Bay Leaves

Instructions

Preheat oven.  Add 1 or 2 tsp of vegetable oil and bring to a medium high heat.  Add the andouille and cook until well browned, about 8 minutes.  Use enough oil to make sure that all the andouille browns.  Remove andouille with a slotted spoon to leave the oils in the Dutch oven.

Season the chicken with the 1/2 to 2/3 cup of gumbo seasoning (this is a spicy gumbo, no two ways about it -- use 1/2 a cup for the normal spicy and 2/3 cup if you like it really spicy -- but if you try to tame it by leaving too much of the spice out, it will taste awful)!

Add the chicken to the Dutch oven in batches to the remaining fat in the oven.  Cook until well browned, 5 or 6 minutes or so.  The chicken will go back in later so if it isn't cooked completely through that will be okay.  Remove the chicken from the pan, let it cool, then put in a cooler until later in the process.

Now, remove some coals from the Dutch oven to bring it to a medium heat.  Wait a bit for the temperature to come down so you don't burn the that all-important roux.  Add the remaining 1/2 cup of oil and slowly add the flour in batches, to the Dutch oven.  Cook, stirring slowly and constantly for about 25 minutes, to make a dark brown roux, the color of chocolate (See Note 1)

Add the onions, celery, and bell peppers to the roux and cook, stirring often, until wilted, 4 or 5 minutes.  Add the browned andouille, salt, cayenne, and bay leaves into the Dutch oven, stir and cook for 2 minutes.  While stirring, slowly add the chicken stock until well combined with the roux.  Bring the Dutch oven to a boil while stirring enough to keep the stock and roux combined.  This step is critical, do not pull it from the heat until it has boiled.  Once the gumbo has reached a boil, reduce the heat to medium low and cook, uncovered for 1 hour.  Stir occasionally.

After 1 hour, add the chicken back into the gumbo and simmer for 1-1/2 hours.  Skim off any fat that rises to the surface.

Remove the Dutch oven from the heat.  Remove the chicken thighs from the gumbo and place them aside to cool slightly.  Find the bay leaves and discard them (...or tell whoever finds one in their dish they have the clean up! Now, if yer suppin' with some o' dem Northern Yankees, best make sure they know what a bay leaf is first lest dey eat it)! Pull the chicken meat from the bones and shred, discarding the bones.  Place the meat back into the gumbo and stir in the green onions, parsley, and filé powder.  Depending on the type of chicken stock you use, you may want to add some salt to taste.

In a 2 quart saucepan, add rice, water, butter, salt, and bay leaves.  Bring to a boil over high heat.  Reduce to low heat, cover, and simmer until all the liquid is absorbed, about 20 minutes.  Remove the pan from heat and let sit covered, and undisturbed for 5 minutes.  Uncover and fluff rice with a fork.  Discard the bay leaves.

To serve, dish rice up into a deep bowl or large cup and ladle the gumbo on top.  Serve, with a dash or two of Crystal Hot Sauce.

Note 1 (about the roux): The roux is the most vital part of this dish.  Once you add the 1/2 cup of oil, slowly add flour.  You must stir this constantly or it will burn and taste awful.  The roux must cook over a medium heat; when in doubt, cooler is better.  Your roux should be somewhat thick and dark, almost like chocolate.  If the roux too thin, slowly add flour, if it is too thick, cut it with oil.  Once it reaches that chocolate color, immediately add the onions, celery, and bell peppers.  Their addition will prevent the roux from cooking any further.

Note 2 (about the oil and flour): Due to differences in fat content of the meats, bring some extra oil and flour to ensure the roux reaches the right consistency.  These measurements are a guideline because every batch is different!

Note 4 (about the Crystal Hot Sauce): If you can find Crystal Hot Sauce, use it, a few drops or more will really open up the flavor of the dish.  Crystal is extremely mild (about 1/3rd as potent as Tabasco).  If you can not find Crystal you can leave it out or use Texas Pete's.  Pete's is much thicker and a bit stronger but will do nicely.

This receipe provide courtesy of Taylor Jones and reprinted here by permission.
The dish is not baked, so most of the briquettes should be on bottom of the oven.  Feeds 4-5 people with eye watering delight.  Administer kleenex as required.



Return to Recipe List

Chili Chicken and Dumplings

Ingredients

  • 2 10 oz Cans Cooked Chicken Breasts
  • 1 15 oz Can Tomato Sauce
  • 2 15 oz Cans Chili Beans
  • 1 8 oz Can Corn
  • 1-1/2 cup Bisquick
  • 1/2 cup Cornmeal
  • 2/3 cup Milk
  • 1/2 cup Cheddar Cheese (Shredded)

Instructions

Preheat Dutch oven.  Pour in undrainded chicken and tomato sauce.  Heat to boiling, then reduce heat to 275.  Simmer 5-10 minutes, stirring occasionally.  Stir in undrained beans and corn.  Heat to boiling.  While beans and corn are heating up, combine Bisquick, cornmeal, and milk in a mixing bowl.  Stir until it becomes dough.  After chili has reached boiling, reduce heat to 275 degrees.  Drop dough on top of chili by spoonfuls to cover the top.  Cook uncovered for 10 minutes.  Cover and cook 10 minutes.  Sprinkle cheese on top of dumplings.  Cover and cook 5 minutes, until cheese melts.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.


Return to Recipe List

Chuck Wagon Casserole

Ingredients

  • 1 lb Ground Beef
  • 1 15-1/2 oz Can Chili Beans in Sauce
  • 1 11 oz Can Mexican Style Corn
  • 3/4 cup Bar-B-Que Sauce
  • 1 8-1/2 oz pkg Corn Muffin Mix
  • 1/2 cup Onion (Chopped)
  • 2 Cloves of Garlic (Finely Diced)
  • 1/2 cup Green Bell Pepper (Chopped)
  • 1/2 tsp Salt

Instructions

Preheat Dutch oven.  Brown ground beef, onions, and peppers in Dutch oven.  Add chili beans, Bar-B-Que sauce, and salt.  Bring to a boil.  Drain corn.  Prepare corn muffin mix according to package.  Add corn to mix.  Pour mix into Dutch oven, spreading over meat.  Close Dutch oven and place briquettes on top and underneath.  Bake for 30 minutes or until inserted knife pulls out clean.
While baking, most of the briquettes should be on the top of the oven.  Feeds 6-8 people.



Return to Recipe List

Curry Beef and Rice

Ingredients

  • 2 lbs Lean Gound Beef
  • 1 cup Onion (Chopped)
  • 1-1/2 cup Applle (Chopped)
  • 1 16 oz Can Diced Tomatoes, with Juice
  • 1 cup Regular Rice (Uncooked)
  • 1-1/2 tbsp Curry Powder
  • 1-1/2 tsp Salt
  • 2 1/2 cup Water
  • 2 tsp Instant Beef Bouillon

Instructions

Preheat Dutch oven.  Add beef and onion and stir until meat is browned.  Drain off excess grease.  Add all ingredients.  Heat to boiling, then reduce heat to simmering.  Cover and simmer 45 minutes, until rice is tender.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.


Return to Recipe List

Hot and Sweet Sausage

Ingredients

  • 4 lbs Polish Sausage
  • 2 Onions (Sliced)
  • 2 cups Brown Sugar
  • 1/2 cup Spicy Brown Mustard
  • 4 Cloves of Garlic (Finely Diced)
  • 1 cup Water
  • 1/2 tsp Ground Cayenne Pepper

Instructions

Put sausage and onions in Dutch oven.  Mix all other ingredients well in a bowl.  Pour over sausage and stir to mix.  Bake at 350 degrees (about 10 briquettes under and 15 on top) for 60 minutes, stirring every 15 minutes.  Could add corn and cut-up potatoes, if desired.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.



Return to Recipe List

Dutch Oven Jambalaya

Ingredients

  • 1 lb Hot Link Sausage or Kelbasa Sausage
  • 2 Onions (Chopped)
  • 1 cup Parsley (Chopped)
  • 4 Cloves of Garlic (Finely Diced)
  • 1 15 oz Can Tomatoes
  • 1 tsp Thyme
  • 1/2 tsp Salt
  • 2 cups Rice
  • 2 cups Water
  • 1 lb Frozen Peeled Shrimp

Instructions

Preheat Dutch oven.  Cut sausage into 1/2 inch pieces.  Fry sausage and onions in Dutch oven until onions are clear.  Add garlic and parsley.  Cook until parsley is soft.  Add tomatoes, thyme, salt, water, and rice.  Bring to a boil and stir in shrimp.  Place Dutch oven on low heat so as to not overcook the shrimp (place most of the briquettes on the lid).  Simmer until rice is tender and shrimp are just pink (about 15 minutes).
While baking, most of the briquettes should be on the top of the oven.  Feeds 4-6 people.


Return to Recipe List

Monkey Bread

Ingredients

  • 2 Rolls of Pillsbury Biscuits
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 3 tbsp Cinnamon
  • 1 Stick Butter

Instructions

Cut biscuits into quarters.  Mix sugar and cinnamon in plastic bag.  Drop each quarter into bag and shake to coat well.  Place in Dutch oven.  Melt butter and pour over biscuits.  Bake for 35 minutes.
The dish is baked, so most of the briquettes should be on the top of the oven.  Feeds 4-6 people.



Return to Recipe List

Pizza Casserole

Ingredients

  • 2 pkg Crescent Rolls
  • 8 oz Cheddar Cheese
  • 1 can Pizza Sauce
  • 8 oz Mozarella Cheese
  • 1-1/2 lb Ground Beef

Instructions

Shred all cheese.  Preheat Dutch oven.  Brown ground beef, drain.  Line Dutch oven with 1 package of rolls.  Spread pizza sauce on dough.  Add browned beef.  Add all cheese.  Form a crust on top with the 2nd package of rolls.  Bake 30-40 minutes.
The dish is baked, so most of the briquettes should be on the top of the oven.  Feeds 4-6 people.


Return to Recipe List

Witches Brew

Ingredients

  • 1 lb Bacon, Chopped (Uncooked)
  • 1 lb Lean Hamburger
  • 1 cup Celery (Diced)
  • 1 cup Onion (Diced)
  • 28 oz Can Tomatoes, with Juice
  • 2 15 oz Cans Dark Red Kidney Beans
  • 2 cups Egg Noodles (Uncooked)
  • 1 10 oz Can Mushrooms
  • 2 Cloves of Garlic (Finely Diced)
  • 1 tsp Black Pepper
  • 1 tsp Seasoned Salt
  • 1 tpn Cayenne Pepper

Instructions

Brown bacon, garlic, and hamburger in Dutch oven.  Drain fat, if needed.  Add celery, onion, tomatoes, mushrooms, and noodles.  Add seasonings and stir.  Bake 45 minutes.
While baking, most of the briquettes should be on the top of the oven.  Feeds 6-8 people.



Return to Recipe List

Zingy Pork Chops

Ingredients

  • 6 Pork Chops
  • 4 Slices of Bacon (Chopped, Uncooked)
  • 1 cup Onions (Chopped)
  • 2 Cloves of Garlic (Finely Diced)
  • 1/4 cup Soy Sauce
  • 3 tbsp Honey
  • 1 tsp Chili Powder
  • 1 tsp Curry Powder

Instructions

Preheat Dutch oven.  Cook chops for 6 minutes on each side.  Place chops on a plate and cover.  Pour grease from Dutch oven.  Saute bacon, onion, and garlic in Dutch oven for 5 minutes.  Mix soy sauce, honey, chili, and curry in a bowl, then stir into Dutch oven.  Place chops back in Dutch oven, coating them with sauce.  Place oven on a ring of briquettes, put lid on Dutch oven, cover with briquettes, and cook 20 minutes.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people when accompanied with rice or noodles.


Return to Recipe List

Au Gratin Ham and Potatoes

Ingredients

  • 4 tbsp Butter or Margarine
  • 1 Onion
  • 3 tbsp Flour
  • 2 cups Milk
  • Seasoned Salt and Pepper
  • 1-1/2 cups Ham (Cooked)
  • 3 cups Potatoes
  • 1/2 cup Cheese
  • 2 tbsp Fine Bread Crumbs

Instructions

Mince onion.  Dice ham.  Dice potatoes.  Grate cheese.  Preheat Dutch oven.  Melt butter and saute onion until translucent.  Blend in flour.  Gradually add milk, stirring constantly until thickened.  Add pepper and seasoned salt.  Mix in ham and potatoes to coat well.  Sprinkle cheese and bread crumbs on top.  Cover and bake for 20 minutes.
The dish is baked, so most of the briquettes should be on the top of the oven.  Feeds 4-6 people.



Return to Recipe List

Bar-be-que Hamburger

Ingredients

  • 3 lbs Lean Hamburger
  • 1 Large Onion (Chopped)
  • 1 pint Ketchup
  • 1 pint Tomato Juice
  • 3 tbsp Flour
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Curry Powder
  • Salt and Pepper to Taste
  • Cayenne Pepper Powder or Hot Sauce for a Kick (Optional)
  • 8 Hamburger Buns

Instructions

Preheat Dutch oven.  Brown hamburger and onion, breaking into small bits and cooking thoroughly.  Drain off grease.  Pour in ketchup, tomato juice, and season with salt and pepper (and cayenne pepper or hot sauce if desired).  Bring to a boil while stirring.  Dissolve flour and curry powder in a cup with worcestershire (what a crazy word!) sauce and enough water to thin the mixture.  Mix into hamburger.  Simmer for 2 hours.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Serve on buns with french fries or potato chips made in a second Dutch oven.  Feeds 8 people.  Hamburger buns are sold in packs of 8, so that works nicely.


Return to Recipe List

Burrito Ranchero

Ingredients

  • 3 lbs Chuck Roast
  • 2 tbsp Chili Powder
  • 2 Cloves of Garlic (Finely Diced)
  • 1 tsp Oregano
  • 1/4 tsp Cumin
  • 1 Green Chile (Seeded and Chopped)
  • 2 Onions (Chopped)
  • 1 28 oz Can (Diced Tomatoes, Undrained)
  • 1 30 oz Can Chili Beans (Undrained)
  • 2-1/2 tbsp Flour
  • 3 tbsp Water
  • 8-10 Soft Flour Tortillas
  • 1 cup Cheddar Cheese (Shredded)
  • 1/2 cup Sour Cream

Instructions

Preheat Dutch oven.  Brown beef on both sides.  Add chili powder, garlic, oregano, cumin, chile, onion, and tomatoes with juices.  Stir and heat to boiling.  Reduce heat and cook 2-1/2 hours until meat nearly falls apart.  Remove meat from Dutch oven, leaving liquids behind.  Mix flour and water in a small bowl and then stir into Dutch oven Add chili beans.  Heat to boiling while stirring.  Reduce heat and simmer 5-10 minutes.  While beans are simmering, shred the meat.  When beans are done, put a spoon of beans and a spoon of meat in each tortilla.  Roll the tortilla, top with cheese, sour cream, taco sauce, or guacamole as desired.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 8-10 people.



Return to Recipe List

Chicken Creole

Ingredients

  • 4 Chicken Breasts
  • 1 Can Diced Tomatos
  • 1 cup Rice (Uncooked)
  • 1-1/2 cup Water
  • 1/2 cup Honey
  • Cajun Seasoning Mix

Instructions

Preheat Dutch oven.  Pour in tomatoes and rice.  Fill tomato can with water and pour in.  Add about another 1/4 to 1/2 can of water.  Shake cajun seasoning over rice - as much as your taste prefers.  Place chicken breasts on top of rice.  Pour honey over the chicken.  Shake more seasoning on top.  Cover and cook for 1 hour.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 4-6 people.
Use Zatarain's Seasoning, Tony Chachere's Seasoning, or make your own cajun seasoning:
  • 1 26 oz Container Table Salt
  • 5 tbsp Cayenne Pepper
  • 3 tbsp Black Pepper
  • 3 tbsp Onion Powder
  • 3 tbsp Garlic Powder
  • 3 tbsp Chili Powder
  • 1 tbsp Thyme
  • 1 tbsp Sweet Basil
  • 1 tbsp Bay Leaf
    • In a blender, pulverize all ingredients except the salt (be very careful to keep the lid on and let the dust settle before opening - don't breathe in the dust!).  Pour the spices into a large zip-loc and add salt.



Return to Recipe List

Cowboy Stew

Ingredients

  • 1 lb Lean Ground Beef
  • 1 Onion
  • 2 Potatoes
  • 1 Can Peas
  • 1 Can Green Beans
  • 1 Can Baked Beans
  • 1 Can Tomato Soup
  • 1 Can Corn
  • 1 Can diced tomatoes
  • Chili powder
  • Nutmeg
  • 1 Bay Leaf
  • Salt and Pepper to Taste

Instructions

Cut potatoes into 1 inch cubes.  Dice onion.  Preheat Dutch oven.  Brown ground beef and onion.  Add potatoes and all cans, undrained.  Cook until potatoes are soft.  Add chili powder, nutmeg, bay leaf, salt, and pepper as you prefer and cook 30 minutes more.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 4-6 people.


Return to Recipe List

Creole Beans and Rice

Ingredients

  • 2 tsp Vegetable Oil
  • 1 cup Chopped Celery
  • 1 Onion (Chopped)
  • 1 Small Red Bell Pepper (Chopped)
  • 2 Jalapeno Peppers (Seeded and Finely Chopped)
  • 16 oz Can Tomato Sauce
  • 15 oz Can Red Beans
  • 15 oz Can Black Beans
  • 14 oz Can Vegetable Broth
  • 1/2 cup Long Grain Rice (Uncooked)
  • 1/2 tsp Hot Red Pepper Sauce

Instructions

Heat oil in Dutch oven.  Add celery, onion, peppers.  Cook until tender, about 8 minutes.  Add all ingredients and mix well.  Bring to a boil.  Reduce heat.  Cover and simmer until rice is cooked, about 20 minutes.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.



Return to Recipe List

Burgers, Beans, and Biscuits

Ingredients

  • 2 lbs Lean Hamburger
  • 2 16 oz Cans Baked Beans
  • 1 cup Favorite Bar-be-que sauce
  • 1 cup Shredded Cheddar Cheese
  • 1/2 cup Ketchup
  • 1/2 cup Mustard
  • 1 Small Onion (Finely Chopped)
  • Bisquick Mix, Sufficient for One Doz.  biscuits

Instructions

Brown the hamburger in the Dutch oven.  Stir in baked beans.  Stir in BBQ sauce.  Stir in ketchup and mustard.  Stir in onion.  Cover and simmer for 10-15 minutes.  While cooking, prepare the Bisquick mix to make a dozen biscuits.  Stir the burgers and beans.  Cover the top of the bean mixture with the biscuits, completely covering the top.  Sprinkle the cheese over the entire top of the biscuits.  Bake covered for 20-30 minutes, until the biscuits are done.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.


Return to Recipe List

French Roast Beef

Ingredients

  • 3 lbs Boneless Chuck or Rolled Rump Roast
  • 6 Whole Cloves
  • 1 Bay Leaf
  • 4 cups Water
  • 2 Medium Onion, Quartered
  • 2 Medium Stalks Celery, Cut into 1in pieces
  • 1 tsp Salt
  • 5 Peppercorns
  • 1 Clove of Garlic (Finely Diced)
  • 4 Carrots, Quartered
  • 2 Turnips, Quartered

Instructions

Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven, add water.  Bring to a boiling, reduce heat, and simmer covered for 2-1/2 hours.  Add remaining ingredients.  Cover and simmer 30 minutes until beef and vegetables are tender.  Remove beef and vegetables.  Slice beef.  Strain broth and serve with beef and vegetables.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.



Return to Recipe List

Good Bars

Ingredients

  • 1 Stick of Butter
  • 1 Package of Graham Crackers (Crushed)
  • 1 Can Sweetened Condensed Milk
  • 2 cups Chocolate Chips (White or Milk Chocolate)
  • 1 cup Peanut Butter Chips (Optional)

Instructions

Preheat Dutch oven.  Put butter in Dutch oven and melt.  Pour graham crackers in, mix, and press into a crust.  Pour condensed milk over crust.  Pour in chocolate and peanut butter chips.  Bake for 20 minutes until golden.  The hard part is waiting for it to cool!
The dish is baked, so most of the briquettes should be on the top of the oven.  Feeds 6-8 people.


Return to Recipe List

Irish Soda Bread

Ingredients

  • 2 1/2 cup Milk
  • 2 tbsp White Vinegar
  • 4 cup Whole Wheat Flour
  • 1 cup White Flour
  • 1/2 cup Rolled Oats
  • 1 tsp Baking Soda
  • 2 tsp Salt

Instructions

Preheat Dutch oven.  Pour milk into a small bowl and mix in vinegar, then set aside.  In large bowl, mix all remaining ingredients.  Add milk mixture to large bowl and stir until thoroughly moistened into a dough.  Turn dough onto a floured board and knead for 10 minutes, making the dough smooth.  Form into a 9-inch round loaf and place in Dutch oven Score a large X across the top, cutting in about 1/4 inch.  Bake for 1 hour or until bread is brown and hollow sounding when the crust is tapped.
The dish is baked, so most of the briquettes should be on the top of the oven.  Feeds 4-6 people.



Return to Recipe List

Layered Taco Pie

Ingredients

  • 1-1/2 lbs Lean Ground Beef
  • 1 pkg Taco Seasoning Mix
  • 1 Large Onion (Chopped)
  • 1 Can Black olives (Sliced and Well Drained)
  • 6 Large Corn Tortillas
  • 1 12oz Can Kidney Beans (Well Drained)
  • 16 oz Cheddar Cheese
  • 1 12oz Can Diced Tomatoes (Well Drained)

Instructions

Preheat Dutch oven.  Shred cheddar cheese.  Brown ground beef and onion, remove and drain.  Add taco seasoning and mix.  Remove from oven.  Place 1 tortilla in Dutch oven.  Place 1/5 seasoned ground beef, olives.  tomatoes, beans, and cheese on top.  Place a second tortilla on top and repeat process until five layers have been created.  Cover and bake until cheese is melted.  While baking, most of the briquettes should be on the top of the oven.  Feeds 4-6 people.
The dish is baked, so most of the briquettes should be on the top of the oven.  Feeds 6-8 people.


Return to Recipe List

Mexican Stew

Ingredients

  • 1 lb Hamburger
  • 1/4 cup Onion (Chopped)
  • 1 24 oz Can V-8 Juice
  • 1 can Corn
  • 1 pkg Taco Seasoning Mix
  • 1 Can Black olives (Sliced)
  • 3/4 cup Rice (Uncooked)
  • 1 15 oz Can Red Kidney Beans

Instructions

Brown hamburger in Dutch oven and drain off grease.  Add all ingredients and simmer 2 hours. Add taco chips when served.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 4-6 people.



Return to Recipe List

Mountain Man Omelette

Ingredients

  • 1 lb Country Sausage
  • 1 lb Bacon
  • 1 Large Red Onion (Diced)
  • 3 Cloves of Garlic (Finely Diced)
  • 1 Chopped Green Bell Pepper
  • 1 Chopped Red Bell Pepper
  • 2 cups Chopped Mushrooms
  • 18 Eggs
  • 3/4 cup Milk
  • 3 cups Grated Cheddar Cheese
  • Picante Sauce (Optional)
  • Salt and Pepper to Taste

Instructions

Preheat Dutch oven.  Fry sausage until brown, then remove.  Cut bacon into 1 inch slices.  Fry in Dutch oven until brown.  Remove excess grease from Dutch oven Add sausage, onion, garlic, bell pepper, and mushrooms.  Saute until vegetables are tender.  Mix eggs and milk.  Pour eggs into Dutch oven Cover and bake for 20 minutes, or until eggs are firm.  Spread cheese over eggs.  Cover and let stand until cheese is melted.  Serves with picante sauce.
While baking, most of the briquettes should be on the top of the oven.  Feeds 8-10 people.


Return to Recipe List

Sausage Creole

Ingredients

  • 2 lbs Sausage Links or Kelbasa Sausage
  • 1 Red Bell Pepper
  • 1/2 cup Onion
  • 2/3 cup Celery (Chopped)
  • 1-1/2 cup Water
  • 2 can Stewed Tomatoes
  • 4 tbsp Olive Oil
  • 1/2 cup Black Olives (Sliced)
  • 2 pkg Spanish Rice mix
  • 1/4 tsp Cayenne Pepper

Instructions

Cut sausage into 1/2 inch chunks.  Dice bell pepper.  Preheat Dutch oven.  Sauté pepper, onion, and celery in olive oil.  Combine all ingredients in Dutch oven and bring to boil.  Simmer with a few a briquettes on lid as well.  Simmer until rice is tender and water is absorbed.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 4-6 people.



Return to Recipe List

Swiss Steak

Ingredients

  • 3 lbs Round Steak
  • 3 Stalks Celery
  • 3 tbsp Butter
  • 1/2 cup Ketchup
  • 1 tsp Salt
  • 1 tbsp Parsley
  • 1 Large Red Onion

Instructions

Chop celery into small bits.  Chop parsley.  Dice onion.  Melt butter in Dutch oven.  Brown steak in butter.  Add celery, ketchip, parsley, and onion.  Cover and simmer 2 to 2-1/2 hours.  Water may be added if mixture looks like its getting too thick.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.


Return to Recipe List

Soda Apple Dumplings *

Ingredients

  • 2 Large Granny Smith Apples
  • 1 12 oz Can of Lemon-Lime (7-Up or the like) Soda
  • 2 8 oz Cans of Refrigerated Crescent Rolls
  • 1 Stick Real Butter
  • 1 cup Sugar
  • 1 tbsp Cinnamon

Instructions

Preheat Dutch oven.  Cut each apple into eight pieces.  Wrap each piece in one crescent roll.  Melt stick of butter in the bottom of the Dutch oven and roll each piece in the melted butter before placing them in the bottom of the pan.  Mix cinnamon and sugar and sprinkle the mixture over all apple pieces (mixing the sugar rather than just dusting the tops better incorporates the cinnamon flavor).  Carefully add the soda so as not to wash away sugar from the dumplings.
Use a Dutch oven large enough to accommodate all apples in one layer because they’ll rise/expand when cooking.  The dish is baked, so most of the briquettes should be on the top of the oven.  Adjust the amount of briquettes on top and bottom and bake until dumplings turn golden brown (in conventional oven about 30 minutes at 350 degrees).  Feeds 8 people.

* From Scouting Magazine's prize-winning recipes for entrées, side dishes, and desserts in their Great Tastes in Camp Cooking Contest (March - April 2009).



Return to Recipe List

Spicy Tortilla Soup *

Ingredients

  • 8 Boneless Skinless Chicken Breasts
  • 1 Red Bell Pepper (Halved and Seeded)
  • 1 Green Bell Pepper (Halved and Seeded)
  • 2 15 oz Cans Whole Tomatoes (Drained and Chopped)
  • 2 Medium Onions (Finely Chopped)
  • 3 Cloves Garlic (Finely Minced)
  • 3 10 oz Cans Enchilada Sauce
  • 2 4 oz Cans Chopped Mild Green Chiles (Drained)
  • 2 cups Water
  • 1 15 oz Can Chicken Broth
  • 1 15 oz Can Beef Broth
  • 2 tsp Ground Cumin
  • 1 tbsp Chili Powder
  • 2 tsp Ground Black Pepper
  • 1 tsp Ground Cayenne Pepper
  • 2 tsp Salt
  • 1 Bay Leaf
  • 2 cups Colby-Monterey Jack (Shredded Cheese Blend)
  • 1 Medium-Size Bag Tortilla Chips (About 14 oz)
  • 1/4 cup grated Parmesan cheese
  • 1 Medium Avocado (Peeled and Diced -- Optional)
  • 16 oz Sour Cream (optional)

Instructions

Preheat Dutch oven.  Grill chicken, preferably over an open fire, browning each piece on both sides (note: meat does not require thorough heating during this step because it will finish cooking in the Dutch oven).  Roast red and green bell pepper halves on the grill until lightly charred.  Cube the grilled chicken breasts into bite-size pieces and chop the grilled peppers, placing each, along with the tomatoes, onions, and garlic, in a Dutch oven with a capacity of at least six quarts.  Add enchilada sauce and green chilies.  Pour water, chicken broth, and beef broth into the Dutch oven.  Stir and add cumin, chili powder, black pepper, cayenne pepper, salt, and bay leaf.  Stir thoroughly.  Remove from heat, remove the bay leaf, and stir shredded cheese into soup.  Serve in bowls, topping with a handful of crushed tortilla chips and a sprinkling of Parmesan cheese.  If desired, garnish with diced avocado and dollop of sour cream.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Cover and cook for two hours using 20 charcoal briquettes under the oven and 10 briquettes on the lid.  Refresh the coals as they expire.  Feeds 8 people.

* From Scouting Magazine's prize-winning recipes for entrées, side dishes, and desserts in their Great Tastes in Camp Cooking Contest (March - April 2009).



Return to Recipe List

Chicken Dutchiladas *

Ingredients

  • 3 cups Boiled Shredded Chicken
  • 1 lg Can Green Enchilada Sauce
  • 1 Green Bell Pepper (Halved and Seeded)
  • 12 Corn Tortillas
  • Vegetable Oil
  • 1 pt Sour Cream
  • 1 package Dry, Ranch Dressing Mix
  • 3 cups Monterey Jack and / or Cheddar Cheese (shredded)
  • ½ cup black olives, sliced

Instructions

Preheat Dutch oven.  lightly fry both sides of 12 corn tortillas in oil till slightly crispy (this will help them hold up during cooking).  Layer tortillas between paper towels to drain off as much oil as possible, and set aside. Combine shredded chicken, a third of the green sauce, sour cream, ranch-dressing mix, olives, and a third of the shredded cheese.  Set mixture aside.  Line the Dutch oven with aluminum foil to make it easier to clean.  Wet bottom of oven with some of the leftover green sauce and layer three tortillas, shredded-chicken mixture, some cheese, and more green sauce.  In that order, layer a couple of more times and top with the last of the tortillas, cheese, and green sauce.  Cover and cook 30 minutes or until layers are heated thoroughly and cheese is melted. 
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 8 people.

* From Scouting Magazine's prize-winning recipes for entrées, side dishes, and desserts in their Great Tastes in Camp Cooking Contest (March - April 2009).



Return to Recipe List

Seafood Fritatta *

Ingredients

  • 16 oz Hash Browns
  • 3 pats Butter or Margarine
  • 1/2 tsp Salt
  • Dash of Black Pepper
  • 1 cup Crabmeat (Imitation Crabmeat is Fine)
  • 6 Eggs
  • 1 cup Whipping Cream
  • ½ cup Sour Cream
  • Dash of Cayenne Pepper
  • 1/2 tsp Onion Powder and Garlic Powder
  • 1 cup Mozzarella Cheese
  • 1/2 cup Parmesan Cheese
  • Dash of Paprika
  • 6 Shrimp (optional)

Instructions

Preheat Dutch oven.  Spray oven with cooking oil and place hash browns in it.  Place 3 pats of butter or margarine on top and sprinkle with salt to taste.  Add dash of black pepper.  Place a quarter of the crabmeat over layer of hash browns.  To bowl, add eggs, whipping cream, and sour cream and mix well.  Add dash of cayenne pepper, onion powder, and garlic powder.  Add more spices to taste.  Add remainder of crabmeat to mix and pour entire contents of bowl over hash browns.  Mixture will look thin at this point, but it rises and cooks up light and fluffy.  Add mozzarella cheese over egg mix.  For a more visual presentation, arrange 6 peeled jumbo shrimp on top like a pinwheel.  Sprinkle Parmesan cheese and paprika for color, and place pan in Dutch oven for 30-35 minutes.  Cook until top is browned and an inserted knife blade comes out clean.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.

* From Scouting Magazine's prize-winning recipes for entrées, side dishes, and desserts in their Great Tastes in Camp Cooking Contest (March - April 2009).



Return to Recipe List

Spanish Rice *

Ingredients

  • 6 tbsp Extra Virgin Olive Oil
  • 1 cup Bacon (Diced)
  • 1 green bell pepper, diced
  • 1 Spanish Onion (Diced)
  • 2 cloves garlic, diced
  • 1/2 cup Green Olives (Chopped)
  • 4 cups Tomato Juice
  • 4 cups Chicken Stock or Bouillon
  • 2 tsp Salt
  • 4 cups Rice
  • 1 cup Frozen or Canned Peas
  • 1 Jar Pimientos (8 oz)
  • 1 Can (15.5 oz) Small White Beans (also Known as Habichuelas Blancas)

Instructions

Preheat Dutch oven.  Add the extra virgin olive oil.  When oil is hot, add the diced bacon and cook until translucent but not completely done.  Add green bell pepper, Spanish onion, garlic cloves, and green olives to bacon fat and olive oil.  Sauté for two minutes, stirring frequently.  Add tomato juice, chicken stock, and salt.  Stir to mix and bring liquid to a boil.  Cover the Dutch oven and remove some coals to bring liquid to a simmer.  Simmer for about 20 minutes.  Stir the mixture at 10 minutes.  Rice is done when all liquid is absorbed and rice is soft.  If all the liquid is absorbed and rice is not soft, add additional liquid.  When rice is done, add peas, pimientos, and beans.  Stir and re-cover.  Let sit for about five minutes and serve.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 10-12 people.

* From Scouting Magazine's prize-winning recipes for entrées, side dishes, and desserts in their Great Tastes in Camp Cooking Contest (March - April 2009).



Return to Recipe List

Rosemary and Garlic Potatoes *

Ingredients

  • 4 tbsp Extra Virgin Olive Oil
  • 1 lb New Potatoes
  • 2 Rosemary Sprigs (Each 5 in Long)
  • 5 Garlic Cloves (Finely Sliced)
  • 1 tbsp Oregano
  • 1 tbsp Basil
  • 1/2 tbsp Salt
  • 1 tbsp Onion Powder
  • 1 tbsp Black Pepper

Instructions

Preheat Dutch oven.  Clean potatoes, dry well, cut each into 6-8 pieces.  Bring oil to a simmer in a Dutch.  Once oil is hot and shimmering (after 3-5 minutes), add dry potatoes, rosemary, garlic, oregano, and basil.  Carefully stir to coat in oil and season generously with salt, onion powder, and freshly ground black pepper.  Cover Dutch oven with coals on lid and roast.  Stir occasionally so that it doesn’t burn and until potatoes have developed a nice crust and appear dark, golden brown (about 35 minutes).  Remove rosemary, stir to coat potatoes with oil, and break up garlic cloves.  Season as desired and serve.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.

* From Scouting Magazine's prize-winning recipes for entrées, side dishes, and desserts in their Great Tastes in Camp Cooking Contest (March - April 2009).



Return to Recipe List

Mom’s Cornbread *

Ingredients

  • 1/4 Cup Butter (softened)
  • 1 Egg
  • 1/2 cup Sugar
  • 1/2 tsp Salt
  • 1-1/2 cup Flour
  • 2 tsp Baking Powder
  • 1 cup Corn Meal
  • 1 cup Milk
  • 1 11 oz Can Creamed Style Corn (Optional)

Instructions

In a large bowl, mix butter, egg, and sugar.  Alternately add milk and flour, then add all other ingredients and mix thoroughly.  Pour batter into a greased Dutch oven.  Evenly arrange coals on the bottom, set Dutch oven over them, and place about twice as many coals on the lid.  Bake for 10 minutes and then remove a few of the coals from the lid.  Bake with remaining coals for about another 20 minutes.  When inserted toothpick comes out clean, cornbread is ready.
The dish is baked, so most of the briquettes should be on the top of the oven.  Feeds 6-8 people.

* From Scouting Magazine's prize-winning recipes for entrées, side dishes, and desserts in their Great Tastes in Camp Cooking Contest (March - April 2009).



Return to Recipe List

Three Rivers Muddy Delight *

Ingredients

  • 1 Box Jiffy Devil’s Food Cake Mix
  • 1 Egg
  • 1/4 cup Baking Cocoa
  • 1 cup Brown Sugar
  • 2 cups Hot Water
  • 1 tsp Vanilla
  • 1 tsp Coconut Extract
  • 1 cup Chocolate Chips
  • 1 cup Coconut Flakes
  • 8 Cherries
  • 8 oz Cool Whip

Instructions

Preheat Dutch oven.  Mix the box of Jiffy Devil Cake per instructions and set aside.  Select a disposable aluminum cake pan, and pinch the edges of the pan to ease removal of the finished cake from oven. Pour prepared batter into the cake pan and place in Dutch oven.  Mix “mud” ingredients—baking cocoa, brown sugar, hot water, vanilla, and coconut extract—in a separate bowl and pour over batter.  Bake for 30 minutes using 12 coals on top of Dutch oven and 8 coals underneath.  Remove lid and sprinkle cake with chocolate chips.  Replace the lid and wait 3 minutes for chocolate chips to melt.  Spread evenly and sprinkle with coconut flakes.  Serve warm with a dollop of Cool Whip and cherries on top.
The dish is baked, so most of the briquettes should be on the top of the oven.  Feeds 4-6 people.

* From Scouting Magazine's prize-winning recipes for entrées, side dishes, and desserts in their Great Tastes in Camp Cooking Contest (March - April 2009).



Return to Recipe List

Nonna’s Italian Walnut Cake *

Ingredients

  • 10 tbsp Real Butter (Softened)
  • 3/4 cup Sugar
  • 1/4 tsp Salt
  • 2 tbsp Honey (Plus a Little Extra for Drizzle)
  • 4 Eggs (Slightly Beaten)
  • 1 cup Plus 2 tbsp of Flour
  • 1 Pear (Cored and Diced)
  • 1/2 cup Chopped Walnuts
  • 1/4 cup Walnut Pieces

Instructions

Spray a 10-inch Dutch oven with cooking spray.  Cream together butter, sugar, and salt.  Add honey and eggs and mix well.  Add the flour and mix to combine.  Fold in pears and chopped walnuts.  Pour into Dutch oven and sprinkle with walnut pieces.  Bake for about 40 minutes.  Check the center of the cake with a cake tester to determine if done.  Let cool, and drizzle with a little more honey.
The dish is baked, so most of the briquettes should be on the top of the oven.  Feeds 10-12 people.

* From Scouting Magazine's prize-winning recipes for entrées, side dishes, and desserts in their Great Tastes in Camp Cooking Contest (March - April 2009).


Return to Recipe List

Toffee Caramel Apple Surprise *

Ingredients

  • 8 Granny Smith Apples (Peeled and Cored)
  • 2 tbsp Lemon Juice
  • 2/3 cup Sugar
  • 1/2 cup Whole-Wheat Flour
  • 2 tsp Pumpkin Pie Spice
  • Dash of Salt
  • 1 Jar Caramel Sauce
  • 1 Bag Crushed Toffee Candies (About 1-1/2 cups)
  • 1 cup Mini Semi-Sweet Chocolate Pieces
  • 2 cups Brown Sugar
  • 1 cup Whole-Wheat Flour
  • 2 cups Instant Oatmeal
  • 1 cup Softened Butter

Instructions

Toss apples with lemon juice to prevent browning.  Place in foil-lined greased Dutch oven.  Mix together sugar, flour, pumpkin pie spice, and salt.  Add to apples and toss to coat thoroughly.  Pour caramel sauce over apples and sprinkle with toffee candies and mini chocolate chips.  For topping, mix together the brown sugar, flour, and oatmeal.  Add the butter and cut with two knives into coarse crumbs.  Pour over apple filling.  Place cover on Dutch oven.  Bake with for one hour.  Enjoy as is or with a scoop of French vanilla ice cream!
The dish is baked, so most of the briquettes should be on the top of the oven.  Feeds 10-12 people.

* From Scouting Magazine's prize-winning recipes for entrées, side dishes, and desserts in their Great Tastes in Camp Cooking Contest (March - April 2009).



Return to Recipe List

Chocolate Chip Cookies

Ingredients

  • 1 cup Flour
  • 1/3 cup Sugar
  • 1/3 cup Brown Suggar (Firmly Packed)
  • 7 tbsp Butter (Not quite 1 full stick)
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla
  • 1/2 pkg of Chocolate Chips

Instructions

At home, measure the flour, sugar, brown sugar, baking soda, and salt and place in a 1 gallon freezer bag.  Also measure the vanilla and place in a small plastic jar.  Be certain to bring 2 round cake pans, oven mittsm and a wire rack or some aluminum foil.

At camp, preheat Dutch oven.  Soften your butter by putting the butter in one of the cake pans and putting this on top of the charcoal chimney until the butter is mostly melted.  Add the egg, vanilla, and butter to the plastic bag with your dry ingredients.  Seal the freezer bag most of the way closed – but not all the way - and mix by squeezing an releasing the bag for 4 or 5 minutes.  Finish mixing in the bag using a spoon.  Pour your chocolate chips into the freezer bag and mix into the cookie dough with a spoon.  With a paper towel wipe dry the cake pan that you melted butter in.  Turn both cake pans upside down.  Using the upside down cake pans as baking sheets, put 7 half spoonfuls of cookie dough on each cake pan.  The cookies will spread out so don’t worry if the amount of dough for each cookie looks small.  Put 9 good coals from your chimney down in a loose circle (use tongs).  The coals should not be touching each other.  Put your dutch oven on top of this circle.  Lower one of your cake pans with cookies on it into the dutch oven.  Put the lid on the dutch oven and spread 18 coals on top of the lid.  Check in 12 minutes.  If the cookies are brown, they are done.  When the cookies are done, lift the cake pan out of the dutch oven using the oven mitts.  Put the second cake pan (your second batch of cookies) into the dutch oven and replace the lid.  The dutch oven is now warmed up so the second batch will bake much faster.  Check the cookies in 6 minutes.  After you put the second batch of cookies in, use a spatula to gently remove the baked cookies of the first batch from the cake pan.  Place these cookies on a wire rack or on aluminum foil.  While the second batch is baking, scrape the cake pan you used for the first batch, and put 7 more half spoonfuls of cookie dough on it.  Repeat the process until you run out of cookie dough.  When you put the third batch of cookies in the dutch oven, add 4 more big coals from your chimney to the dutch oven lid.  Add a few more charcoals to the chimney.  When you put the fifth batch of cookies in the dutch oven, add 6 more of the newer coals to the dutch oven lid
The dish is baked, so most of the briquettes should be on the top of the oven.  Using aluminum foil instead of a wire rack will keep the cookies soft as they cool but it will be a little harder to peel them off the foil than it would be to pick them up off the rackThis recipe will make 6 batches or about 42 cookies.



Return to Recipe List

Scout Meatloaf

Ingredients

  • 2 lbs Ground Beef
  • 1-1/2 cups of Quick Oats
  • 2 packets of Onion Soup Mix
  • 2 Eggs
  • 1-1/2 tsp Salt
  • 1 15oz can Tomato Sauce (seasoned)
  • 1/4 cup Ketchup
  • 1/2 cup Brown Sugar
  • 4 tsp Dry Mustard
  • 6 slices Raw Bacon
  • 1 Loaf Pan

Instructions

At home, measure the oats, salt, ketchup, brown sugar, and dry mustard and place in a large freezer bag. 

At camp, preheat Dutch oven.  In a large bowl or pot, mix together the ground beef, quick oats, onion soup mix, and salt.  Mix until all the dry ingredients are incorporated into the ground beef.  In a separate, medium-sized bowl or pot, stir together the tomato sauce, with the salt, ketchup, brown sugar, and dry mustard.  Stir until the color of the sauce is even.  Add the eggs and 1/2 of the sauce to the ground beef and mix with your hands until all of the fluid is absorbed into the ground beef (it will be soft and juicy).  Place ground beef into loaf pan and, with your fingers, make a little space on all four sides between the ground beef and the side of the pan.  Pour about the remaining sauce mixture on the top of the ground beef.  Lay the bacon strips side-by-side on top of the ground beef.  Cover with the remaining sauce.  Sauce will coat the ground beef with extra sauce gathering in the space between the ground beef and the sides of the pan.

For a variation, try adding mushrooms or garlic – or both – to the ground beef.
The dish is baked, so most of the briquettes should be on the top of the oven.  Put 8-12 good coals from your chimney down in a loose circle.  Put 2-4 more in the center of the circle.  Put a trivit or small tightly rolled wad of aluminum, foil in the middle of your dutch oven, put the lid on the dutch oven, and put the dutch oven on the coals.  After 3-5 minutes, open the dutch oven, place the loaf pan with the ground beef onto the trivit or wad in the dutch oven, put the lid back on, and spread 20 or so good coals more or less evenly on the lid.  In 15 minutes, turn the dutch oven 1/4 of a circle and, separately, pick up the lid (with a dutch oven pliers), turn it 1/4of a circle and put it back on the dutch oven.  Add new coals as necessary.

In about 30 minutes (45 minutes total), take the lid off the dutch oven.  Check to see that the bacon is not burning (if it is, take a few coals off the lid).  Add new coals as necessary beneath the oven.  Rotate the dutch oven 1/4 turn and likewise the lid alone about every 15 minutes.  After about 30 more minutes (1 hour, 15 minutes total cooking time), remove the dutch oven from the coals, take the lid off, and remove the loaf pan.  Check to be certain the meat is done. Serve meatloaf in slices.



Return to Recipe List

Ice Cream

Ingredients

  • 1/2 cup Whole Milk
  • 1/2 cup Whipping Cream (a.k.a.  Heavy Cream)
  • 1/4 cup Sugar
  • Small bag of Rock Salt (Look in the Baking Aisle of your Grocery Store)
  • 1/2 tsp Vanilla
  • 3 to 4 lbs of Ice
  • 1 Ziploc one-quart freezer bag (Heavy Duty)
  • 1 ziploc one-gallon freezer bag (Heavy Duty)
  • A Hammer or Mallet and a pair of Gloves
  • About 20 inches of Duct Tape

Instructions

Preheat Dutch oven (just kidding,..this is a no cook recipe)

Pour the milk, whipping cream, sugar and vanilla into the 1 quart freezer bag.  Seal the 1 quart freezer bag closed and then tape it closed with duct tape to prevent leaks.  Crush the ice with the hammer or mallet (don’t pound it into water – most of it should be about the size of a quarter of an ice cube or smaller).  Pour the crushed ice into the 1 gallon freezer bag.  Fill the 1 gallon freezer bag only about 1/2 way.  Add 8 tablespoons of rock salt (almost 1/2 the bag) to the ice.  Put the 1 quart freezer bag into the 1 gallon freezer bag with the ice.  Seal the 1 gallon freezer bag closed and then tape it closed with duct tape to minimize leaks (it won’t totally prevent them – this bag will leak).  Put on the gloves (trust me, your hands will get very cold if you don’t).  Gently roll and juggle and shake the bag in your hands for 10 minutes – being careful not to break it.  After 10 minutes, you should be able to feel the cream in the inside bag getting stiff and solid.  If so, you’re done.  If not, roll the bag for another 5 minutes.  Remove the 1 quart freezer bag from the ice, remove the duct tape, and either serve immediately or put it on ice in your cooler until you’re ready.
Each bag serves two (or has enough ice cream to put on 4 or 5 pieces of pie).  To make more you can double the recipe (you don’t have to double the ice and rock salt) and shake the bag for 20 minutes instead of 10 minutes – or you can make another bag.

For a variation, try adding a tablespoon or two of fruit pie filling to the milk, cream, sugar and vanilla.



Return to Recipe List

Apple Crisp a la Stephen (with a "ph")

Ingredients

  • 7 Medium Granny Smith Apples
  • 5 cup of Brown Sugar
  • 9 packets of Instant Oatmeal (Plain)
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 1/2 sticks of Butter

Instructions

Line dutch oven with aluminum foil and preheat.  Chop apples into 1/4 inch cubes..  Mix oatmeal, half the brown sugar, 1 tsp cinnamon and the nutmeg in a plastic bag (this can be done ahead of time for convenience).  Saute the apples with 1/4 stick of butter and remaining brown sugar and cinnamon until caramelized and partially soft, about 8-10 min.  When the apples are done, pour into bottom of foil-lined oven, and pour topping on top.  Array pats of butter evenly over the top.  Bake for 45 min.  or until golden brown (best if served warm with sweetened cream or ice cream on top).
The dish is baked, so most of the briquettes should be on top of the oven.  Feeds 8-10 people.



Return to Recipe List

Carmel Apple Crisp

Ingredients

The Basic Stuff
  • 8-10 Large Granny Smith Apples (Peeled, Cored, and Sliced)
  • 2 tbsp Lemon Juice
  • 2/3 cup of Brown Sugar
  • 1/3 cup of Flour
  • 2 tsp Ground Cinnamon
  • 3/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 3/4 tsp Salt
  • 1 12 oz jar Caramel Sauce
The Topping
  • 2 cups of Brown Sugar
  • 2 cups of Flour
  • 2 cups of Instant Oatmel
  • 1/2 cup Chopped Walnuts
  • 1 cup Butter (melted)

Instructions

Line dutch oven with aluminum foil and preheat.  Add apples and and lemon juice, Stir to coat apples.  In a separate bowl, combine sugar, flour,cinnamon, nutmeg, cloves, and salt.  Stir to mix.  Pour mixture over apples and gently stir until apples are well coated.  Spread evenly and pour caramel sauce over the top.

In a separate bowl, combine the brown sugar, flour, oatmeal, and walnuts.  Stir to mix.  Gently fold in melted butter.  Stir to form a coarse crumb topping.  Spread evenly over the apples.

Bake for 45 min.  or until golden brown (best if served warm with sweetened cream or ice cream on top).
The dish is baked, so most of the briquettes should be on top of the oven.  Feeds 8-10 people.



Return to Recipe List

Sweet Potato Casserole a la Stephen (with a "ph")

Ingredients

Sweet Potato Mix:
  • 5 lbs of Medium Sized Sweet Potatoes (Peeled and Cut into 2-inch Cubes)
  • 3 Eggs (Large)
  • 2 tbsp Honey
  • 1 tbsp Maple Syrup
  • 1/2 cup Low Fat Milk
  • 4 tsp Orange Zest
  • 2 tsp Vanilla Extract
  • 1 tsp Salt
The Topping:
  • 1 cup Flour
  • 1 cup Brown Sugar (Packed)
  • 4 tsp Frozen Orange Juice Concentrate (Thawed)
  • 2 tbsp Canola Oil
  • 1 stick Butter
  • 1 cup Pecans (Chopped)

Instructions

At home: Place sweet potatoes in a large saucepan and cover with water.  Bring to a boil.  Cover and cook over medium heat until tender.  10 to 15 minutes.  Drain well and return to the pan.  Mash with a potato masher.  In a medium bowl, mix honey, maple syrup, vanilla, orange zest and salt.  Stir mixture into the potatoes.  Allow to cool.  Place in a doubled Ziplock bag.  Keep cool.

In Camp: Whisk eggs and milk.  Pour into potatoes and mix.  Now pour the potatoes into foil-lined Dutch Oven.  In a separate bowl, mix flour, brown sugar, orange juice concentrate, oil, and pecans.  Chop butter into small cubes. Blend butter w/ other ingredients until the mixture appears crumbly.  Sprinkle topping evenly over top.  Bake for about 30-50 minutes or until topping is slightly browned.

Will fill the empty stomachs of ravenous Scouts!
The dish is baked, so most of the briquettes should be on the top of the oven.  Feeds 12-15 people.



Return to Recipe List

Kalamata Roast (Beef, Italian Style)

Ingredients

  • 3 to 4 lb beef chuck roast, bone in or boneless
  • 3/4 cup Beef Broth
  • 1/2 cup Brown Sugar
  • 1-1/2 tsp Oregano
  • 1 tsp Basil
  • 1 tbsp Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 3 Cloves of Garlic (Finely Diced)
  • 1/2 cup Sun-Dried Tomatoes (Packed in Oil and Sliced into Thin Strips)
  • 1/2 cup Kalamata Olives (Pitted and Sliced)
  • 1 10 oz jar or 1 cup Fresh Pearl Onions (not the pickled variety)

Instructions

Brown roast on all sides in Dutch oven.  Pour beef broth over entire surface of roast.  Evenly sprinkle remaining ingredients on top in the order listed.  Cook low and slow for 3-5 hours. 
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.



Return to Recipe List

Giant Apple Pancake a la Stephen (with a "ph")

Ingredients

  • 6 Eggs (Large, lightly beaten)
  • 1-1/2 cup Whole Milk
  • 1-1/2 cup All Purpose Flour
  • 1 tsp Vanilla Extract
  • 6 tbsp Unsalted Butter
  • 3 Apples (Large, Peeled, Cored, and Thinly Sliced)
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • Pinch of Salt
  • 1/2 cup Packed Light Bbrown Sugar
  • Powdered Sugar (for Serving)
  • Maple Syrup (for Serving)

Instructions

Preheat Dutch oven.  In a large mixing bowl, combine the beaten eggs, milk, flour, and vanilla, and whisk until just blended.  BE CAREFUL TO NOT OVERMIX!  Set the batter aside to rest at least 20 min. In foil-lined dutch oven, melt 3 tablespoons of butter over high heat.  Add the apples, cinnamon, nutmeg, and salt to cook, stirring frequently, until apples are soft and lightly golden around edges, about six minutes.  Add the brown sugar and cook, stirring, until the apples are caramelized and very soft, about 2 or 3 minutes.  Add remaining butter and stir to melt.  Working quickly, pour batter evenly over the top of the apples.  Bake until the pancake is golden brown and puffed, about 15 minutes.  Make sure that most of the coals are on the top of the oven, and you only have a few underneath.  Using oven mitts, pull pancake out by aluminum foil, and slice and serve with powdered sugar and maple syrup.

This recipe is great for dessert or breakfast. It is best if you prepare the apples at home. Use your best judgment on cooking time for the apples and for baking. Slice and serve immediately for best results.
The dish is not baked, so most of the briquettes should be on the bottom of the oven.  Feeds 6-8 people.



Return to Recipe List

Pizza Calzone

Ingredients

  • 1/4 lb Italian Ham, Sausage, or Pepperoni (try with two or all three!)
  • 1 clove garlic (minced)
  • Onion (Small, Diced)
  • Green peppers (Small, Diced)
  • 4 oz Mushrooms (sliced)
  • 2 Eggs
  • 3/4 lbs Ricotta Cheese
  • 1 1/2 oz Freshly Shredded Mozzarella Cheese
  • 1 1/2 oz Romano Cheese (shredded)
  • 1 1/2 oz Parmesan Cheese (shredded)
  • 1/4 oz Black Olives (Thinly Sliced)
  • 2 tbsp Chopped Fresh Parsley
  • Salt and Pepper (to Taste)
  • Oregano (to Taste)
  • 2 rolls of Pizza Dough
  • Large Jar of Your Favorite Pizza or Marinara Sauce
  • 1 tbsp Flour
  • 1 tbsp Vegetable Oil

Instructions

Preheat Dutch oven.  Cook sausage.  While sausage cooks, dice garlic, onion, peppers, and mushrooms.  Add to the sausage and cook until tender  While the sausage mixture cooks, crack and wisk the eggs.  Add in the four chesses, black olives, parsley, salt, pepper, and oregano to the eggs.  Gently kneed the cheese mixture.

Remove sausage mixture from oven and drain off any fat.  While oven is warm (not hot), place a trivet in the bottom and line the oven with foil creating a 1 1/2 to 2 inch lip in the middle which dissects the oven into two halves.  Lightly coat the foil with vegetable oil and sprinkle with flour to keep the dough from sticking to the foil.  Open the pizza dough (one at a time) and gently lay into one of the dutch oven halves  Add half the sausage and half the cheese mixture, and pour 3 tbsps of pizza sauce over the top.  Next, stretch the remaining dough over the top of the mixture and pinch to seal.  Repeat for the other side of the oven.  Cover and bake (45 min or until the dough is golden brown).

Remove lid.  Pour the remaining sauce over the mixture then spread the cheese over that and bake for another5 to 10 minutes, or just enough to warm the sauce.  Serve hot.
The dish is baked, so most of the briquettes should be on the top of the oven.  Feeds 4 starving people.