1960HikerDude

Recipe 3 cups all purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 tsp cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cup white sugar 3 tsp vanilla extract 2 cups grated zucchini 1 cup chopped walnuts Grease a 10 inch Dutch oven well with butter. In a large bowl combine your dry ingredients, flour, salt, baking soda, baking powder and cinnamon. Give it all a good mix. In a medium bowl combine your wet ingredients, eggs, vegetable oil, sugar, and vanilla extract. Give it a good mix until well combined. Add the wet ingredients to the dry ingredients. Give it a good mix until all the dry ingredients are absorbed. Place the grated zucchini on a clean dry kitchen towel. Roll up the towel and squeeze out as much moisture as possible. Fold the zucchini and the nuts to the batter. Pour the batter into your Dutch oven. Bake for one hour using 7 coals beneath and 14 coals on top to get 350 degrees in your 10 inch Dutch oven. The zucchini bread is done when a toothpick inserted into the center comes out clean. Separate the cake from the sides of the Dutch oven using a flexible spatula. Invert the pot onto a cutting board and gently lift it off the bread. Invert the bread onto a cooling rack and allow to cool before serving. ACKNOWLEDGMENT: Adapted for the Dutch oven from a recipe found here. http://allrecipes.com/recipe/6698/moms-zucchini-bread/print/?recipeType=Recipe&servings=2

Recipe 1 1/2 pounds veal cutlets Salt to taste Pepper to taste 1/2 cup flour 1 Tbs Italian seasoning 1/3 cup olive oil 8 oz sliced baby Bella mushrooms 1 shallot finely diced 3 cloves garlic finely diced 1 cup marsala wine 1 cup chicken broth 1 sprig fresh rosemary leaves 4 Tbs butter Flatten the veal by pounding with a meat mallet until they are about 1/4 to 1/8 inch thick. Season with salt and pepper to taste. Combine flour and Italian seasoning. Coat veal in flour and seasoning mixture. Heat oil in 12 inch Dutch oven using bottom heat. When the oil is hot, brown veal thoroughly on both sides. Remove the veal and set it aside. Add mushrooms and cook until they begin to soften. Season with salt and pepper. Add shallots and garlic and cook until the shallots start to turn translucent.  Add Marsala wine. Use a wooden spoon to scrape the brown bits off the bottom of the the Dutch oven. Add chicken broth and rosemary. Continue cooking uncovered allowing the sauce to thicken for about 10 minutes. Add the butter. Place the veal back in the pot. Cook for another three to five minutes until the veal is thoroughly heated.

2 TBS olive oil 8 oz sliced mushrooms 1 red bell pepper sliced into strips 1 yellow or orange bell pepper sliced into strips 10 cloves garlic finely diced Sun-dried tomatoes (optional) 1 can pitted black olives. Cooked tortellini 3 to 4 TBS Pesto basil Cooked Sweet Italian Sausages (optional) Cook tortellini according to package directions. Heat oil in your 12 inch Dutch oven. Sauté mushrooms, red and yellow bell peppers until they begin to soften. Add garlic and continue cooking until veggies are fully softened. Add sun dried tomatoes (optional) and black olives. Combine veggie mixture and tortellini. Add pesto basil and stir until fully coated. Serve with Italian sausages (optional) and enjoy!

Recipe 7.5 oz jar artichoke hearts drained 2 fresh tomatoes diced 1/2 cup chopped basil 4 Tbs fresh thyme leaves 4 Tbs olive oil 11 oz jar halved Kalamata olives Juice from 1 lemon 2 pounds fresh swordfish steaks salt and pepper to taste In a large bowl, mashup the artichoke hearts. Add tomatoes, basil, thyme, Kalamata olives, lemon juice and olive oil. Give it all a good mix. Season swordfish steaks with salt and pepper. Place fish in your 12 inch Dutch oven. Distribute mixture from the bowl over the fish. Bake for 30 to 45 minutes using 9 coals beneath and 16 coals on top to get 350 degrees in you 12 inch Dutch oven. Be sure to spoon the juices over the steaks when serving. ACKNOWLEGEMENT Adapted for the Dutch oven from a recipe by Tyler Florence. I made some substitutions to suit my tastes and local availability. Original recipe appears at http://www.foodnetwork.com/recipes/tyler-florence/swordfish-baked-in-foil-with-mediterranean-flavors-recipe.html

Recipe 2 lb sweet potatoes thinly sliced 1 Large yellow onions sliced into rings 4 tablespoons melted butter 4 tablespoons REAL maple syrup 3 tablespoons brown sugar 2 tablespoons thyme Layer sweet potatoes and onions in an oiled 10 inch Dutch oven. Mix together butter, maple syrup, brown sugar and thyme. Pour mixture over potatoes and onion. Bake for one hour using 7 coals on the bottom and 14 coals on top to get 350 degrees in your 10 inch Dutch oven.

Recipe 2 boneless, skinless chicken breast halves; diced 3 Tbs. olive oil 1 sweet onion; diced 1 10.5 oz. cans cream of chicken soup 8 oz Vidalia Onion Salad Dressing 8 cloves garlic; finely diced 1 1/2 tsp. poultry seasoning 1 Tbs. Worcestershire 2 medium potatoes; diced salt and black pepper to taste 1 (16 oz.) bag frozen mixed vegetables; thawed 1 can refrigerated crescent rolls Boil the potatoes until they begin to soften (about 20 minutes). In the meantime, heat a 10” Dutch oven using bottom heat. Add olive oil, chicken and and garlic. Season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and continue cooking until onions are translucent but still firm. Drain the potatoes and add them to the Dutch oven. Stir in mixed vegetables, soup, salad dressing, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients. Bake using 7 coals on the bottom and 14 coals on top to get 350 Deg. F. for 25-30 minutes until the rolls are golden brown and flaky.

Here's how to strip and preseason your cast iron Dutch oven.

Recipe 2 Tsp olive oil 1 to 1 1/2 Lbs. Lean ground beef 1 Large diced onion 3 seeded and diced jalapeño peppers* 5 cloves finely diced garlic 1 cup ketchup 1 Tbs brown sugar 1 Tbs apple cider vinegar 1 Tbs chili powder* 1/2 Tsp dry ground mustard 1/4 cup all purpose flour Heat olive oil in a 10 inch Dutch oven over medium bottom heat. Add ground beef and onion. Cook until beef is fully browned and onion are transparent. Add jalapeño peppers and garlic. Sauté for an additional minute or two. Add ketchup, brown sugar, vinegar, chili powder, and mustard. Give it all a good mix. Stir in flour. Reduce the heat to low and simmer for 20 minutes. Serve on bulky rolls and enjoy. * For a milder version, substitute 1 diced green bell pepper for the Jalapeños and use 1/2 Tbs of chili powder.

Recipe 6 unpeeled garlic cloves 1 10oz package of chopped spinach (thawed). 1 14oz can artichoke hearts (drained) 10 oz Alfredo sauce 4 oz cream cheese 1 cup mozzarella cheese 1/3 cup parmesan cheese Place unpeeled garlic cloves in an oiled 8-inch Dutch oven. Roast cloves for 20 to 30 minutes using 5 coals beneath and 11 coals on top to get 350 Deg. F. While garlic is roasting, mix the spinach, artichoke hearts, Alfredo sauce, cream cheese, mozzarella and parmesan together in a bowl. When garlic is fully softened, remove the garlic from the Dutch oven. Squeeze the softened garlic from the peels and mix it in with the other ingredients. Place entire mixture into the Dutch oven and return the oven to the coals. Bake mixture for about 30 minutes using 5 coals beneath and 11 coals on top to get 350 Deg. F. until cheese is bubbly. Serve and enjoy.

Recipe 2 Tbs olive oil 1 1/4 Lbs Italian Sausage 1 onion diced 5 cloves garlic minced 1 Lb mushrooms sliced 1 cup carrots thinly sliced 1 green pepper diced 7 cups low-sodium chicken broth 1/2 Tsp dried thyme 1 Tsp red pepper flakes 1/2 cup parsley 1/8 Tsp ground black pepper 1/4 Lb angel hair pasta Makes 4 to 5 servings. Heat 2 tablespoon olive oil in a Dutch oven using medium heat. Brown sausages Remove from pot. Cut into thin slices and set aside. Add onions and garlic to the Dutch oven. Cook about 5 minutes until onions become translucent. Add mushrooms, green peppers and carrots. Cook about 10 minutes until the vegetables start to soften. Add chicken broth, thyme, red pepper flakes parsley and black pepper. Bring to a boil. Reduce the heat and simmer covered for about 15 minutes. Stir in the sausages and bring it back to a boil. Add angel hair. Reduce heat and simmer 3 to 5 minutes until the pasta is “al dente” ACKNOLWEDGEMENT I modified this recipe according to my tastes. Original recipe can be found at http://www.foodandwine.com/recipes/sausage-and-mushroom-soup

Recipe 1 1/2 Lb ground beef 1/2 onion finely diced 1/2 cup bread crumbs 1 egg 1 Tbs Worcestershire sauce 2 Tbs Montreal steak spice 3 Tbs butter 1 medium onion cut into thin rings 2 Tbs Flour 8 ounces baby Bella mushrooms 2 cups low sodium beef broth 1 Tbs Worcestershire sauce 3 Tbs fresh chopped parsley In a large bowl, combine ground beef onion bread crumbs, eggs, Worcestershire sauce and Montreal steak spice. In a large bowl combine, ground beef, diced onion, bread crumbs, egg, Worcestershire sauce and Montreal steak spice. Give it all a good mix and form into oval patties. Brown the patties on both sides using medium high bottom heat in a well oiled 12 inch Dutch oven. Do not cook them completely through. You may need to do this step in batches. Reduce the heat a tad to medium. Melt butter. Add onions and sauté until they become translucent. Add flour and stir until the all the flour is absorbed. Add mushrooms, beef broth, Worcestershire sauce and parsley. Give it a good mix. Place the patties back in the Dutch oven. Simmer uncovered for 25 to 30 minutes. Serve and enjoy.

Recipe 3 Tablespoons melted butter 3 Tablespoons brown sugar 7 Pineapple rings 7 Maraschino cherries 1 Box yellow cake mix prepared according to directions Generously grease the sides of a 10 inch Dutch oven. Pour melted butter into oven. Distribute evenly. Arrange pineapple rings in the bottom of the Dutch oven Place a maraschino cherry in the center of each pineapple ring. Evenly sprinkle brown sugar on top of the fruit. Slowly pour cake batter over the top of the fruit. Distribute evenly. Bake with 7 coals beneath and 14 coals on top. Every 15 minutes rotate the pot and lid 90 degrees in opposite directions. Cake is done when it is pulling away from the sides of the pot and a inserted toothpick comes out clean. Remove oven from the coals and allow to cool 10 minutes. Run a soft spatula around between the cake and the sides of the Dutch oven. Place a plate over the top of the pot. Wearing thick gloves, invert the Dutch and plate in one swift motion. Allow the oven to drop the last inch or so when you set it down on the table. This will help the cake fall away from the bottom of the oven. Carefully lift the pot off the cake.

Recipe 1 pound sweet Italian sausage meat 1 large yellow onion diced 2 Tbs Montreal steak spice 1 pound frozen hash browns 1 red bell pepper diced 8 large eggs 1/2 cups milk 1 cup shredded Cheddar cheese Using bottom heat brown the sausage meat and onions in the bottom of your 10-inch Dutch oven. Season with Montreal steak spice. Remove and set aside. Brown the hash browns in the remaining grease. Return sausage meat and onions to the DO. Add red bell pepper. In a medium bowl whisk eggs and milk together. Pour eggs and milk over the contents of the DO. Cover and bake for 35 minutes using 7 coals beneath and 14 coals on top to get 350 Deg. F in your 10-inch Dutch oven. The dish is done when eggs are are fully cooked. Add the cheddar cheese and bake for another 10 minutes.

Recipe 1 cup REAL maple syrup 1/3 cup bourbon 1/4 cup soy sauce Juice from 1 lime. 2 tsp fresh ginger, grated 5 cloves garlic finely diced 1/4 tsp pepper 1 to 1 1/2 Lbs salmon filets In a medium bowl, combine maple syrup, bourbon, soy sauce, lime juice, ginger and pepper. Give it all a grid mix. Transfer marinade into a flat bottom pan. Place the salmon skin side up in marinade. Refrigerate for 30 minutes. Remove the salmon steaks from the marinade and place them skin side down in a well oiled 10 inch Dutch oven. Bake for 25 minutes at 400 Deg. F using 8 coals on the bottom and 17 coals on top for 20 to 25 minutes. In the meantime, transfer the marinade to a medium saucepan. Bring to a boil and simmer uncovered while salmon bakes. The salmon is done when the thickest part of the filet flakes easily. Spoon the sauce over the fillets. Serve and enjoy. ACKNOWLEDGEMENT Adapted to the Dutch oven from a recipe found at: http://www.foodnetwork.ca/recipe/maple-syrup-and-bourbon-glazed-bbq- salmon/9458/

Recipe 2 Tbs vegetable oil 8 Lb pork shoulder roast 2 large onions roughly diced 2 cups BBQ sauce 1 cup apple cider vinegar 1 cup REAL maple syrup 1 cup bourbon 4 garlic cloves finely diced 2 Tbs fresh grated ginger 1 Tsp black pepper Pour vegetable oil in the bottom of a 12 inch deep Dutch oven. Add the roast and onions. In a large bowl combine BBQ sauce, apple cider vinegar, maple syrup, bourbon garlic, ginger and black pepper. Give it all a good mix. Pour it over the roast. Bake 4 to 6 hours using 10 coals beneath and 18 coals on top until the roast pulls apart easily. Remove the roast to a large cutting board. Shred the roast using two forks. Remove any bones and excess fat. Return the shredded pork to the Dutch oven and give it a good mix. Bake for another 20 to 30 minutes. Serve and enjoy.

Recipe 10 tablespoon butter 1/2 pound smoked sausage 1/4-inch thick slices 1 large onion, chopped 1 cup chopped green bell pepper 1 cup chopped celery salt to taste 2 teaspoon cajun seasoning 1 cup uncooked brown rice 1 (14.5 ounce) can diced tomatoes with juice 6 cloves minced garlic 3 cups low sodium chicken broth 3 bay leaves 1/2 teaspoon dried thyme leaves 2 teaspoon dried parsley 1 pound peeled and deveined medium shrimp (30-40 per pound) Heat butter in a 12 inch Dutch oven or large pot over bottom heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a boil, then reduce heat and simmer for 50 minutes. After 50 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

Recipe 8 ounces softened cream cheese. 4 to 6 ounces crushed pineapple 6 Jalapeño peppers 6 slices bacon cut in half In a small bowl combine softened cream cheese and crushed pineapple. Give it a good mix Slice each Jalapeño in half the long way Using a small knife, remove seeds and all the white meat from the inside of each Jalapeño. half. Stuff each half with the cream cheese and pineapple mixture and top with bacon. Arrange stuffed Jalapeños halves in your 12 inch Dutch oven. Bake using 9 coals beneath and 16 coals on top to get 350 degrees in your 12 inch Dutch oven. Serve and enjoy.

Recipe 2 Tsp canola oil 1 cup cornmeal 1 cup all purpose flour 1 Tbs of baking powder 1 Tsp salt 2 large eggs 1 cup buttermilk 1/3 cup honey 1/2 stick butter melted 3 jalapeño peppers, diced (keep the seeds if you like heat) 1 cup shredded cheddar cheese Add canola oil to a 10 inch Dutch oven. Pre heat using 8 coals beneath and 17 on top. In a large bowl add cornmeal, flour, baking powder and salt. Give it all a good mix. In a second smaller bowl combine eggs, buttermilk, honey, melted butter. Give it a good mix. Combine the wet and dry ingredients in the large bowl. Be careful not to over mix. Fold in the jalapeños and cheddar. Pour the batter into the Dutch oven. Distribute evenly. Bake for 20 to 25 minutes at 400 Deg F. using 8 coals beneath and 17 coals on top. Cornbread is done when a toothpick inserted into the center comes out clean.

Recipe 1 Lb Italian sausage 1 medium yellow onion cut into rings 1 green bell pepper cut into strips 8 oz sliced mushrooms 5 cloves garlic 2 Tbs Italian seasoning 1 jar of your favorite red spaghetti sauce 1 pound of your favorite hot pasta Store bought garlic bread (optional) Brown the sausages in a 10 inch Dutch oven using bottom heat. Remove the sausage. Drain the grease. Cut the sausage into 1 inch lengths and place them back in the the DO. Add the onion, bell pepper, mushrooms, and Italian seasoning. Bake at 350 Deg. F using 7 coals beneath and 14 coals on top for 30 to 45 minutes. Serve over hot cooked pasta with your favorite red spaghetti sauce. Optional - Slice up a loaf of store-bought garlic bread and arrange it inside a 12 inch Dutch oven. Heat it for 20 to 25 minutes using 9 coals beneath and 16 coals on top at 350 Deg F.

Recipe 3 Lbs. beef chuck stew meat, cut into 1-inch cubes 3 tablespoons vegetable oil Salt to taste Black Pepper to taste 1 cup all-purpose flour 2 large onions, chopped 5 cloves garlic finely diced 12 ounces Irish stout 1 6oz can tomato paste 4 carrots chopped 1 14.5 ounce can beef stock 1/4 cup brown sugar 1/4 tsp cayenne pepper 1 sprig fresh rosemary 2 sprigs fresh thyme 1 dried bay leaf Mashed potatoes Fresh parsley for garnish Heat vegetable oil in a 12-inch Dutch oven. In a large bowl, liberally season the beef with salt and pepper. Pour in about a cup of flower and stir well to coat the beef cubes on all sides. When the oil is hot, brown beef cubes thoroughly on all sides. You will need to do this in batches. Remove browned beef to a bowl. When all of the beef is browned and removed from the pot, pour in the onions. Cook the onions until they start to become translucent. Add garlic and cook for flan additional minute. Pour in the stout and scrape the bottom of the pan with a wooden spoon to de-glaze it. Add tomato paste, carrots, beef stock, brown sugar, cayenne pepper, rosemary, thyme and bay leaf. Bake for 2 hours at 350 Deg. F. using 9 coals beneath and 14 coals on top to get 350 Degrees in your 12 inch Dutch oven. Serve over mashed potatoes and garnish with fresh parsley.

Recipe 1 10.5 can (10 1/2 ounces) Cream of Mushroom 1/2 cup milk 1 teaspoon soy sauce 1 dash black pepper 4 cups cooked green beans cut into 2 inch slices. 1 1/3 cups French Fried Onions Place cooked green beans in a 10 inch Dutch oven. In a bowl combine soup, milk, soy sauce, black pepper and 2/3 cups of the onions. Mix well and pour over the green beans and give it another good mix. Bake for 25 minutes using 7 coals beneath and 14 coals on top to get 350 degrees in your 10 inch Dutch oven. Lift the lid and give it a stir. Top with the remaining onion. Bake for an additional 5 minutes. Serve and enjoy. ACKNOWLEDGEMENT - Adapted for the Dutch oven from the famous recipe developed by Campbell’s Soup Company in 1955. The original recipe appears at http://www.campbellskitchen.com/recipes/classic-green-bean-casserole-24099

Recipe 2 pounds white fish cut into 1 to 1 1/2 in pieces salt to taste 29 oz can of crushed tomatoes 1 large yellow onion coarsely chopped 9.5 oz pitted and Kalamata olives 1/2 cup freshly minced parsley 1 1/2 tablespoons capers drained 4 garlic cloves minced 1 red bell pepper seeded and cut into strips 1 yellow bell pepper seeded and cut into strips 12 oz crumbled feta cheese 1/2 cup white wine 3/4 cup olive oil Place fish in 12 inch Dutch oven. Season lightly with salt Distribute crushed tomatoes, onion, olives, parsley, capers, garlic red pepper, yellow pepper and feta over the fish. Pour in wine and olive oil. Bake using 9 coals on the bottom and 16 coals on top for 35 to 40 minutes or until the fish flakes easily.

Recipe Turkey - 15 pounds, or whatever size will fit your Dutch oven 2 or 3 onions quartered 25 whole cloves garlic 3 sticks of butter Salt Pepper 3 Tbs chopped fresh parsley 5 cloves garlic finely diced 2 cups chicken broth 2 cups water 3 springs fresh sage 3 sprigs fresh rosemary 3 sprigs fresh thyme You’ll need a large deep Dutch oven. I use a Maca 12X16X9 inch deep oval oven. Unfortunately, this oven is no longer in production. I was fortunate enough to get one of the last ones Maca made. Remove the gizzards from the turkey. Stuff the cavity with onions and whole garlic cloves. Make a rubbing compound by mashing up 2 sticks of butter (it’s easier if the butter is at room temperature), season with salt and pepper. Add fresh parsley and diced garlic. Mix it all together well. Make a couple small incisions in the turkey skin. Using your fingers, separate the skin from the meat. Stuff the mixture between the skin and the meat. Get as much of the mixture beneath the skin as possible. Rub the any extra on the outside of the skin. Heat the chicken broth and the remaining stick of butter in a small sauce pan until the butter has melted. Using a meat syringe, inject as much of the mixture as possible into all areas of the bird. Place trivet or some other clean metal object in the bottom of your Dutch oven. Add the water and any leftover broth and butter mixture. Place the turkey upside down (breast side down) in the Dutch oven. This helps keep the breast meat from drying out. Place the fresh sage rosemary, thyme and and bay leaves on top of the bird. Bake for 3 to 4 hours at approximately 350 degrees until the internal temperature reaches 170 Degrees. In my Maca I use 15 coals beneath and 30 on top. Depending on your DO, you may want to preheat your oven to speed cooking time. Allow the turkey to rest at least 30 minutes before carving. Acknowledgement - I got the basic recipe from Dutcoventopia web site http://dutchoventopia.com/dutch-oven-turkey-recipe/. My hammock camping and camp cooking friend Skypainter showed me how to make the rubbing compound.

Recipe 1 20 Oz. can pineapple chunks in juice 1/2 cup brown sugar 1/4 cup soy sauce 1 Tbs grated ginger 3 cloves garlic finely diced 1 Tbs cornstarch 3 Tbs water Vegetable oil 2 thick pork chops flour 1 red bell pepper diced In a small sauce pan or a 6 inch dutch oven mix juice from canned pineapple, brown sugar, soy sauce, ginger and garlic. Dissolve 1 Tbs of cornstarch in water and add it to the sauce pan. Bring the mixture to a boil using bottom heat. Reduce heat and simmer uncovered while we prep the chops. Heat about 1/2 inch vegetable oil in the bottom of a 12 inch Dutch oven using bottom heat. Coat the pork chops in flour. Sear the chops about 2 to 3 minutes each side. until browned Remove chops from DO, drain the oil and put them back in. Cover the chops with pineapple chunks and peppers. Pour the sauce on top. Bake for 45 minutes using 9 coals beneath and 16 coals on top to get 350 degrees in your 12 inch Dutch oven. Serve and enjoy.

Recipe 1 cup cheddar cheese ½ Pound bacon cut into 1 inch pieces. 8 ounces mushrooms diced 1 red bell pepper diced ½ large onion diced 1 tablespoon Montreal steak spice 6 eggs ¼ cup milk Distribute cheddar cheese evenly on the bottom of an 8 inch Dutch oven. Cook bacon in a skillet until crispy. Set aside. Season peppers, onions and mushrooms with Montreal Steak Spice. Saute veggies in bacon grease until soft. Layer the vegetables evenly over the cheese. Layer the bacon over the vegetables. Beat eggs and mix with milk. Pour evenly over the vegetables. Bake at 350 degrees for 30 minutes using 5 coals beneath and 11 coals on top until eggs are fully cooked. Serve and enjoy.