Tuesday, March 12, 2013

Dutch Oven Recipes for Camping!

Dutch Oven Pot Roast and Vegetables

We talked about Why you need a dutch oven when camping, now I'm going to offer some tasty dutch oven recipes for you to try!

Many of these recipes can be adjusted to your taste and liking.  Experiement and enjoy!
  



Walking Taco

1 individual Dorito chips bag per camper
1/3 cup hamburger
1/3 cup refried beans
2 Tbsp shredded cheese
salsa

Cook the hamburger in a skillet.
Add the beans to heat through.
Cut open one end of a bag of chips.
Spoon in some hamburger and beans mixture, sprinkle on cheese, add salsa.

Tip:  Cook hamburger at home.  Use a can of chili rather than hamburger and beans.




Chili

2 lb. 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 cup canned diced tomatoes

Preheat dutch oven to 325 degrees.
Add oil and onion and cook until clear.
Add the ground beef and brown.
Add remaining ingredients except kidney beans.
Lower heat to 250 degrees by raising dutch oven or scattering away coals.
Simmer 1 hour covered.
Add kidney beans.
Cook 1 hour uncovered.

Serves about 6



Corn Bread

1 cup corn meal
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1 cup milk
1 egg
1/4 cup oil or margarine
2 or 3 Jalapenos, chopped (optional)

Directions:

Grease a 10-inch Dutch oven and preheat it over the coals. Mix all ingredients thoroughly. Remove Dutch oven from coals. Pour corn bread mix into Dutch oven. Place lid on top, put 10 charcoal underneath and 12-14 on the lid. Cook for about 30 minutes or until golden brown. Turn the Dutch oven occasionally to avoid any hot spots.



Easy Breakfast Burrito

1/4 stick butter or non-stick spray
8 Soft tortillas
8 pre-cooked sausages, cut in small pieces
2 potatoes, peeled and diced
4 eggs
1/2 cup shredded cheese
salsa

Melt the butter in dutch oven.
Add sausage and potatoes.
When the potatoes are brown, mix in the eggs.
Lay tortillas on lid to warm.
Put eggs and sausage mixture in a tortilla.
Sprinkle with cheese and salsa; roll up!



Pot Roast with Vegetables

1 (3 to 4 pound) piece beef chuck roast
Salt and Pepper
3 tablespoons oil
1 can crushed tomatoes
1 cup water
2 yellow onions, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Directions

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.



Southern Baked Beans

1 large onion, diced
2 (16-ounce) cans pork and beans
3 tablespoons prepared yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2-inch pieces

Directions

In a Dutch oven, mix everything except the bacon pieces. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.



Pizza

1 box Pizza dough mix
1 can pizza sauce
1/2lb mozzarella cheese
1/2lb pepperoni
1 aluminum pie tin

Prepare pizza dough according to box.
Spread dough inside pie tin and up the sides.
Top with sauce, cheese, pepperoni.
Put dutch oven on top of 12 briquettes and cover dutch oven with 14 briquettes.

Cook for 15-25 minutes.

Tip: Can use French Bread instead of pizza dough mix



Apple Crisp

Serves a lot!

4 pounds of apples
half a box of quick oats (oatmeal)
1/4 cup cinnamon
1 pound dark brown sugar
1-1/2 sticks of butter
handful or 2 of water
caramel sauce, for topping

Preparation:

Core and slice apples into a 12-inch Dutch oven, filling it to approximately 2 inches from the top.

Mix cinnamon, oats, and brown sugar in a separate bowl until well mixed, fine and crumbly. Dump oat mix on top of the apples, evenly spread it out over the apples and push everything down firmly in the pan.

Top with sliced butter pieces and sprinkle with a little water before you put the lid on. You can also add some more water sprinkles on top if it looks too dry during cooking.

Cook about 35-45 minutes or until it smells like cobbler. Dutch oven cooking time may vary. In the oven at home it's pretty consistent at 350 degrees for about 40 minutes.

Tip: Put all the dry things together in a zipper bag. One less task at camp.




I hope you see that having a dutch oven when camping is very worthwhile!

Happy Camping!

0 comments :

Post a Comment

ShareThis