Baked Salmon

by Merill Smith

Ingredients

C.Wirthy & Co. Salmon Fillets – 3lbs bag of vacumm packed fillets from Sam’s Club, Boneless, skinless center cut fillets.  Note: ½ to 1 fillet per person
4 Tbsp butter, softened and mixed with about 3 Tbsp of lemon juice
1 medium white onion
½ lemon, sliced
Fresh parsley (finely chopped)
3 to 6 ears of corn on the cob, husked
3-4 large tomatoes
Parmesan cheese
Salmon seasoning – 2 Tbsp smoked paprika, 2 tsp brown sugar, 1 tsp kosher salt, ½ tsp coarsely ground pepper, ½ tsp ground ginger, ½ tsp ground cumin, ¼ tsp ground cloves, ¼ tsp ground cinnamon, ¼ tsp cayenne pepper

Preheat DO to 350 degrees F.

Place 1 cup of water in DO.

Season salmon fillets with dry Salmon Seasoning (liberally) on both sides.  Add extra kosher salt and coarsely ground pepper to taste.  Place chopped unions over fillets, corn and water.  Sprinkle fresh parsley over fillets.  Baste salmon fillets with butter and lemon oil mixture. And bake for approximately 20 minutes over medium coals.  When fish is approximately  three-quarters done,  place quartered tomatoes over fillets and corn.  Sprinkle Parmesan cheese over fillets generously.  Bake for another 5 to 8 minutes. 

Butterscotch Coffee Cake Pull Apart

by Merrill Smith

A.K.A. Monkey Bread 

24 frozen Rhoades bread rolls (frozen food section, 12-36 balls per pkg.)
1 pkg. butterscotch pudding – dry (Cook and Serve, do not use instant)
1 stick butter
3/4 c. brown sugar
2  tsp. cinnamon

Chopped nuts (optional)

The night before:

1)      Melt butter; add brown sugar and cinnamon and cook until bubbly, stirring well.  Do not overcook (i.e. boil hard).  Stir in nuts if desired.

2)      Sprinkle 1/3 of dry butterscotch pudding in bottom of bundt cake pan (spray pan with no stick).

3)      Arrange 10-12 frozen rolls in greased tube pan.

4)      Spoon ½ butter/sugar syrup over rolls.

5)      Sprinkle 1/3 of dry butterscotch pudding over rolls.

6)      Arrange remaining 12-14 rolls in bundt pan.

7)      Sprinkle remaining 1/3 of dry butterscotch pudding over rolls.

8)      Spoon remaining butter/sugar syrup over rolls.

9)      Cover tightly with foil forming a tent so rolls do not touch foil when rising.

10)   Leave on counter overnight.

The next morning:

1)      Preheat DO (12” Deep) to 350 degrees. 

2)      Uncover rolls and bake for 30 minutes or done.

3)      Let stand 5 minutes. (Less than 5 minutes syrup runs all over.  After 5 minutes syrup begins to harden.)

Carefully turn out on serving plate.

Beef Enchilada Pie

by: Sheila Olsen

1 lb ground beef

1 medium onion, chopped (1/2 cup)

1 can (10 oz) red enchilada sauce

½ cup frozen corn, thawed & drained

1 can (4.5 oz) chopped green chiles, drained

1 teaspoon ground cumin

5 flour tortillas for burritos

1 cup shredded Mexican cheese blend

Cook beef and onion 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce, set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Simmer uncovered 5 minutes.

Place one tortilla in bottom of pan, top with about ¾ cup beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.

Bake 30-40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.

Baked Beans & Italian Hot Sausage

by Merrill Smith

Ingredients

4 cans pork and beans
1 cup brown sugar
1 cup catsup
1 ½ Tbsp Worcestershire sauce
1 large green pepper, chopped
1 large onion, chopped
¼ lb bacon, sliced
1 small can crushed pineapple, drained (optional)
1 lb (19oz) Italian hot sausage (Johnson Ville brand)

Preheat DO to 350 degrees F.

Take 2 cans of pork and beans, drain and rinse in water lightly.  Mix all cans of pork and beans in bowl.  Mix other ingredients with pork and beans (Brown Sugar, Catsup, Worcestershire Sauce, Crushed Pinaeapple).  Brown Italian hot sausage links (stab links when hot to release excess juices in pan).  Remove links and saute onions and green peppers in suage juices.  Add cut up sausage, onions, and green peppers to mixture.  Stir mixture.  Bake at 350 degrees for 1 ½ hours or until hot.

Ham Fried Rice

by Leezanna Hill

Ingredients

1 cup frozen peas.  Bring to room temperature.
3 large eggs
½ cup dry rice, prepared per instructions
4 scallions or green onions.  Approximately ½ cup finely chopped.
8 oz cubed ham
Soy Suace
Salt and Pepper
Garlic Salt
Vetable Oil

Preheat DO to 350 degrees F.  Coals on the bottom only.

Cook rice the day before and refrigerate.  Place rice in container to be used the next day.

In DO with a little oil scramble eggs stir and finely chop.  Add Ham chunks with scallions in with the eggs and stir.  Add a little salt, pepper and garlic salt and stir for 2 or 3 minutes.  Add a little more oil (no more than a tablespoon).  Add peas to mixture and stir for a few minutes.  Add pre-cooked rice from the day before into the mixture, stir, add soy sauce to brown the rice and to taste.  Don’t add too much soy sauce but enough to brown the rice while stirring.  Add more salt, pepper and garlic salt to taste.   Stir mixture and keep from burning on the bottom.  

Strawberry Rhubarb Cake

by Merrill Smith

Serves 6-8

Ingredients:
2 cups rhubarb, finely cut (raw)
2-3 cups fresh strawberries, finely cut
¾ cup sugar
1 small package red strawberry jello
3 cups small marshmallows
1 cake mix and ingredients to prepare it (white or yellow)

Directions:

Spread strawberry and rhubarb mix over bottom of 12” dutch oven
Mix 1 cup sugar with 1 small package red strawberry jello
Shake evenly over strawberry rhubarb
Cover strawberry rhubarb and sugar/jello mix with small marshmallows
Prepare one cake mix according to package directions (white or yellow are probably best, but you could experiment with spice or something else).  Or use your favorite cobbler mix directions.
Pour prepared cake mix over top of marshmallows.
Bake at 350 degrees F for 30 to 60 minutes rotating every 15 minutes 45 degrees.  Check with tooth pick to make sure cake mixture is done (tooth pick should be clean…no batter).

Serve with ice cream or whipped topping, if desired.

Razzleberry Crisp

by Brian Hill

for 12" Dutch Oven

1 can of raspberry pie filling (must have thick syrup)
1 can of blueberry or blackberry pie filling (must have thick syrup)

2 cups all-purpose flour
2 cups sugar
2 t baking powder
2 eggs, slightly beaten
1/2 cup butter or margarine

Put fruit pie fillings in oven, mix together gently.

Mix flour with sugar and baking powder.  Add egg and stir until mixture is crumbly.  Spread the crumb mixture over the top.  Melt butter and drizzle over the crumbs.  Cook with normal 350 degree oven for about 60 minutes.

Sweet and Sour Meatballs

by Christine Vaughan

Meatballs: For your purest here is the recipe for the meatballs, but most of the time we used store baught meatballs.

	4 to 6 servings	12 servings	18 servings
Lean ground beef	1 pound	2 pounds	3 pounds
Rolled oats	½ cup	1 cup	1 1/2 cups
Eggs, slightly beaten	1	2	3
Onion, finely chopped	½ cup	2/3 cup	1 cup
Salt	¾ teaspoon	1 ¼ teaspoons	2 teaspoons
Pepper	Few grains	Few grains	1/8 teaspoons
Worcestershire sauce	1 teaspoon	1 ½ teaspoons	2 teaspoons
Milk	1/3 cup	2/3 cup	1 cup

Combine al ingredients; mix well. Form into balls each about 2 inches in diameter. Cover with sauce (below): Bake for about 1 to 1 1/2 hour. Pour over rice.

Sauce: 

	4 to 6 servings	12 servings	18 servings
Brown sugar	½ cup	1 cup	1 ½ cups
Vinegar	¼  cup	½ cup	¾ cups
Prepared mustard	1 teaspoon	2 teaspoons	1 tablespoon
Barbecue Sauce	1/4 cup	½ cup	¾ cup
Worcestershire sauce	1 teaspoon	2 teaspoons	1 tablespoon

Combinding all ingredients and blend throughly. Heat and pour over meatballs (pineaplle, green peppers, red peppers, and onions). 

Note: We like to make up this sauce recipe the day before.

Chocolate Chip Cookies

by Tricia Tellez

You can use your favorite chocolate chip recipe for this and follow the same steps for baking if you want.  Here is a simple recipe that I used, that turned out really yummy.

Ingredients:

• 1 cup shortening
• 1 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups chocolate chips

Start preheating the oven to about 375 degrees. Use 6 coals on bottom, 22 on top.  Cream together shortening, brown sugar, sugar and vanilla until light and fluffy. Add eggs, beat well. Combine dry ingredients and add to creamed mixture. Stir in chocolate chips. Fill a pie tin or as I used, a cake pan with the cookie dough to make on giant cookie. Place the pan on a few rocks in the dutch oven to keep it from burning on the bottom.  Bake at 375 degrees for 10 minutes or until light brown.  As the coals burn down just add more cooking time or light some more coals part way through.

Dutch Oven Calzone

by Jeremy Endicott

This is my dutch oven calzone recipe. This was a favorite from my days as a Deacon.  My leader was a master at dutch oven.

2 10 ounces cans pizza crust
1 jar, Ragu Pasta Sauce
2 to 4 cups shredded cheese, Monterey Jack and colby
1 bag Hormel Canadian bacon, pizza style
1 bag Hormel pepperoni pizza style
1 jar sliced mushrooms
aluminum foil
cooking spray

Line dutch oven with aluminum foil and spray with non-stick cooking spray. Roll out can of pizza dough. Spread evenly on bottom of pan. Put a lite covering of pasta sauce on top of pizza dough.  Put as much as you like. Add Cheese. Put Canadian bacon, pepperoni, and any other toppings you like (I like to add onions and a green pepper).  Unroll next can of pizza crust and cover on top.

Cover and cook for 15 to 30 minutes. Put 22 coals on top and 12 on bottom.

This was a quorum favorite.

Massaman Curry

by Braxton Lemon

I found this recipe online

• 2 14 oz cans of Coconut Milk
• 3 tablespoons Curry Paste 
• 2 medium onions
• 6 medium potatoes
• 2 lbs meat (I used Chicken, but I’ve tasted it with beef, shrimp, and I’ve heard of it with lamb. Most Thai restaurants let you pick the meat.)
• 2 cups water
• 1 cup rice
• ½ teaspoon ground cardamom
• 4 bay leaves
• 3 Tbsp sugar
• 3 Tbsp tamarind pulp
• ¾ cup peanut butter
• 3 tsp salt
• Liberal shaking of cinnamon

1) Start by mixing the coconut milk, curry paste, water, cardamom, sugar, tamarind pulp, salt, and cinnamon in the dutch oven. 

2) Set dutch oven over coals to heat up until boil begins

3) Dice onions, potatoes and chicken

4) Add onions, potatoes, chicken, rice, peanut butter, and bay leaves to boiling liquid

5) Cook for about 45 minutes or until potatoes are cooked

I used about 16 coals or more on the bottom and about 12 on the top.

-Braxton Lemmon

White Chicken Chili

by Jocelyn Coon

2 - 10oz cans of chicken breast chunks (Or you can boil chicken breasts and shred)
1 can Northern beans, undrained
1 can Canneloni beans, drained
4 cups chicken broth
1 cup finely chopped onion
2 tsp minced garlic
1 bunch cilantro (leaves only), chopped
2 tsp cumin 
2 tsp oregano
1/2 tsp cayenne
1 cup sour cream
3 cup shredded Monterey Jack cheese

In large pot, brown onion and garlic. (We did this step on the stove, since we were cooking at home)
Add all ingredients except the sour cream and cheese.
Simmer 30 minutes. 
Add sour cream and cheese.
Heat until cheese completely melts.


Review: The cumin gives it quite a bit of a kick- cut down if you don't like a lot of spice. A double recipe easily fits in a 12" oven. We quadrupled the recipe and fed 20+ people with a little bit leftover. Serve with a fresh rolls or corn bread. ENJOY! 

Our sweet little set-up in front of our apartment 

Source: http://www.dutchovendude.com/recipes/white_chicken_chili-432.php

Posted by Jocelyn Coon 

Dutch Oven Delicious Chili

by Michaela LaBlanc

 

I basically used a combination of two recipes I found online:

http://www.derekoncastiron.com/2010/10/recipe-dutch-oven-chili.html

http://www.marksblackpot.com/2008/12/throw-it-all-in-dutch-oven-chili.html

Ingredients I used (for 10 in. oven):

1 lb. ground turkey

1 can black beans, with liquid

1 can hot chili beans, with liquid

2 cans (14.5 oz.) diced tomatoes

2 stalks celery, chopped

1 medium onion, chopped

1-2 jalapeno peppers, cored and seeded, chopped

Fresh cilantro

2 T. oil

2 T. chili powder

2 cloves fresh garlic, chopped

1 T. flour (to help with thickness)

Additional garlic powder

1-2 T kosher salt, to taste

2 t. black pepper

1/2 t. Cumin

2 t. Cinnamon

2 T brown sugar

1st Step: Place almost all briquettes underneath oven. Let dutch oven heat up. Brown meat ahead of time. Otherwise, brown meat first in oven.  

2nd Step: If you brown meat ahead of time, do not put meat in yet. Heat 1 T oil in dutch oven and add onions, celery and garlic. Saute until onions are tender, about 10 minutes. Make sure to stir often to prevent burning. Add meat.

3rd Step: Add 1 T oil, 1 T kosher salt, 1 t. black pepper, the flour, chili powder, cumin, cinnamon, brown sugar, cilantro, jalapeno. Stir and let cook for about 2-3 minutes.

4th Step: Add both cans beans and tomatoes. Let simmer for at least 30 minutes, up to 3 hours, depending on how long you can wait! Make sure to taste the chili as it simmers and add salt and more seasonings as you need according to taste.

Serve with corn bread and honey and a side salad.  

PS: For a 12 in. or larger dutch oven I would add 1-2 cans more of beans and another can of tomatoes. Adjust the rest of the ingredients according to your taste.

German Pancakes

by Cam 

  (dutchovendude.com)

Ingredients:	1 1/2 cups milk 9 eggs 1 1/2 cups flour 3/4 tsp salt 6 Tbsp butter Powdered sugar
Instructions:	Mix together milk, eggs, flour, and salt in a bowl. Heat a 12 or 14 inch Dutch Oven with about 14 briquettes underneath and 20 briquettes on top for 7-10 minutes. Add butter to Dutch Oven and let melt. Pour batter into Dutch Oven and cook for 25-30 minutes until pancake is fluffy and light brown. Sprinkle powdered sugar over pancake, cut, and serve. Serves 6

Dutch Oven Crusty Bread

by Shantel Smith

Ingredients
3 cups unbleached all-purpose flour
1 tsp yeast
1 tsp salt
1 1/2 cup warm water

Instructions
1. In large mixing bowl, whisk together flour, salt, and years. Add water. Stir until a sticky mixture forms.
2. Cover bowl with plastic wrap. Set aside for 12-18 hours (up to 24).
3. Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat pot for 30 minutes. Pour mixture onto floured surface and shape into round loaf.
4. Place dough in the hot dutch oven and cover. Cook for 30 minutes. Then, remove the lid and bake an addition 10-15 minutes.

(Can also cook with coals, but make sure to preheat the dutch oven before putting in the dough It should be really hot!).


***Recipe from Alaska from Scratch blog http://www.alaskafromscratch.com/2012/07/27/dutch-oven-crusty-bread/

Deep-Dish Pizza

by Jason Ogden

The dough for this pizza is adapted from a recipe by America’s Test Kitchen. The measurements below are supposed to make two pizzas, but I actually used two-thirds of the dough for my pizza because I like the crust extra thick and deep. The dough takes a little bit of work, but the lamination process is key to achieving a flakey, delicious crust. It’s ideal if you can keep the dough cold until you are ready to cook it. I don’t have exact measurements of the toppings I used, but you can get creative and do whatever you want. My only suggestion would be to keep the toppings relatively dry so the crust doesn’t get soggy.

INGREDIENTS

Dough  

• 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
• 1/2 cup (2 3/4 ounces) yellow cornmeal
• 1 1/2 teaspoons table salt
• 2 teaspoons sugar
• 2 1/4 teaspoons instant or rapid-rise yeast
• 1 1/4 cups water (10 ounces), room temperature
• 3 tablespoons unsalted butter, melted, plus 4 tablespoons, softened
• 1 teaspoon olive oil

Sauce  

• 2 Cans of Italian Style Diced Canned Tomatoes (Drained)

Toppings

• 1 ½ lbs Mozzarella Cheese
• anything else you like on your pizza (I did pepperoni, sausage, olives, red bell pepper, red onion, mushrooms)

INSTRUCTIONS

MAKE THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.) Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

LAMINATE THE DOUGH: Using rubber spatula, turn dough out onto dry work surface and roll into a rectangle that is one inch thick. Spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into rectangle. Fold into thirds like business letter; pinch seams together to form ball. Return ball to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.

FORM THE DOUGH: Transfer dough ball to dry work surface and roll out into 15-inch disk about 1/4 inch thick. Transfer dough to dutch oven by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides.

ADD YOUR TOPPINGS: sprinkle 2 cups mozzarella evenly over surface of dough. Then spread both cans of DRAINED tomatoes over cheese. Next sprinkle desired toppings over tomatoes. Fill it up close to the top of the crust.  and cover with remaining mozzarella cheese.

BAKE: Cook at 425° for 40–50 minutes. The guide that came with my 12” dutch-oven says 31 briquettes (21 top/10 bottom) for 425°. To know when it’s done, look for the cheese to start to brown on top. The sides of the crust will not brown as much as the bottom, so be careful not to burn it. Let it rest for at least 10 min before you cut it. You don’t want it to get cold, but it really comes together after it rests for a while. Of course, how long to cook and rest varies based on how cold it is outside.