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.

Peanut Butter Cheesecake Swirled Brownies

 by Kirsten Schetselaar  (from dutchovenmadness.blogspot.com)

12" dutch oven

1 package brownie mix6 oz. cream cheese
1/2 cup creamy peanut butter
3 Tbs. sugar
1 egg
1 tsp. vanilla
2 cups mini marshmallows
12 regular size Reese's Peanut Butter cups, cut into cubes
1/2-3/4 cup chocolate chips
1/4 cup creamy peanut butter, melted

Prepare the brownie mix according to package directions and spread in the bottom of a well greased dutch oven.  In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth.  Drop by tablespoonfuls evenly over the brownie batter.  Use a knife or toothpick to swirl the cheese mixture through the brownie batter.  Bake for 30-32 minutes or until cooked through.

When the brownies are finished, remove the pot from the heat and sprinkle marshmallows, Reese's PB cups and chocolate chips over the brownies.  Replace lid and allow them to melt, about 3 -5 minutes.  Remove lid and allow brownies to cool.  Drizzle with melted peanut butter and allow to cool completely before cutting.

Sorry, it's not the most flattering picture, but it's the best I could do with my phone :)

Jambalaya

by Kirsten Caceras 

(courtesy of dutchovenmadness.blogspot.com)

12" Dutch Oven

2 1/2 c. white rice

5 c. water

2-3 Tbsp. butter

1 green pepper, chopped

1 medium onion, chopped
1 bunch green onions, chopped

2 stalks celery, chopped

A lot of garlic (probably 5-6 cloves), minced

1/2 lb. high-quality smoked sausage(approximately; you can actually use a little less if you buy, say, a 14-oz. package of sausage)

1/2 lb. ham

1/2 lb. shrimp or chicken (I used shrimp)

1 8-oz. can tomato sauce

Tony Chachere's Creole Seasoning (you could use another Cajun or Creole seasoning, but this brand is widely accessible and cheap) to taste.

Bring the water to boil in a 10" dutch oven.  Add the rice, cover and cook 20 minutes or until rice is tender.   Remove from heat and allow to stand an additional five minutes.

While rice is cooking, finely chop sausage and ham.  I cut my sausage into 1/4" slices and then quartered them.

Melt butter over a full spread of coals in a 12" dutch oven. When butter is hot and bubbly, add onion, green onions, green pepper, and celery and cook until tender. Add chopped meat and cook, stirring frequently, for about 10 minutes. Add tomato sauce and then add cooked rice. Now start seasoning with the Cajun seasoning. It will be spicy.  Cook for about 10 more minutes, stirring frequently. Serves 8-10.

Dutch Oven Apple Pie

by Mikale Williamson

Ingredients

• 7-8 cups baking apples, thin, sliced and peeled
• 2 tablespoons lime juice
• 1 cup sugar
• 1/3 cup flour
• 1 teaspoon cinnamon
• 1-1.5  teaspoon nutmeg
• 1/2 teaspoon salt
• 1/3 cup sour cream
• 1 egg
• 1 tsp vanilla
• 2 tablespoons butter or margarine
• pastry dough for double crust pie

Topping:

• 1/2 cup butter or margarine
• 1/2 cup brown sugar, packed
• 3 tablespoons heavy cream (or milk) 
• 3/4 cups pecans, chopped

Instructions 

Line Dutch oven with aluminum foil.  In a lar

ge bowl, toss apples with lime juice. Combine dry ingredients. Add sour cream, egg, and vanilla; add to apples and toss lightly. Place bottom crust which is 2 inches larger than the 12 inch dutch oven, in the dutch; press firmly against the side of dutch. Add the apple mixture and spread evenly over the botton of the dutch. Add 2 tablespoons butter in pieces over the top of apples. Place the top crust which is the same size as the lid of the dutch oven on top of apples, fits nicely over and around the edges so the bottom crust on the edge of dutch folds down over the top crust and seal with fingers. Cut steam vents. Bake with 10 briquettes on the bottom and 15 on top for 45 minutes to 1 hour. Mix topping in a 8 inch dutch with 5-6 briquettes on the bottom and bring to a boil (can be done ahead of time). Boil 2 minutes and add pecans. Pour over top of pie the last 10 minutes of cooking and cook until the topping bubbles. Remove from heat and cool; serve slightly warm.

Dutch Oven Beef Stew

by Mike Lo

Ingredients:
-Canola or Corn Oil, Enough to thickly coat bottom of Dutch Oven
-1 Lb. Stew Meat, Cubed
-1 Yellow Onion, Diced
-1 Green Bell Pepper, Cut into 1" Pieces
-3 Medium Carrots, Cut into 1" Pieces
-4 Ribs of Celery, Cut into 1" Pieces
-1/2 Lb. Fingerling Potatoes, Cut into (you guessed it!) 1" Pieces
-1/4 Cup Chopped Parsley
-Vegetable Bouillon Cube
-1/2 Cup Red Wine
-1/2 Cup Water
-Salt and Pepper

How to cook
-A seasoned Dutch oven--this recipe is for a 10" oven
-A very heavy oven mitt, welder's glove or hook for moving the oven and lid
-Tongs for moving the coals - Don't use the same tongs to handle food!
-A suitable location as covered in the next step
-Self-igniting charcoal
-Knife, Cutting Board, Large Spoon, you know--the usual stew making implements

This recipe serves 2-4 depending on side dishes and how ravenous you may be. This stew takes 2-3 hours to cook once you've plunked the lid on so be sure allow enough time, including prepping your ingredients. 

Post by Kuo-Chih (Mike) Lo

Chicken 'n Dutch Oven Veggies

by Jorden Campbell

1/2 C butter
3-4 C Potatoes (Cut into 1-2 inch chunks, or use small garden potatoes)
1 Medium Onion, sliced into rings
10-15 Small Mushrooms
4 Cloves Garlic, minced
5 Carrots, sliced
3 lbs Chicken (drumsticks, thighs, wings, or breasts)
1/2 C Water
Salt, Pepper, and your chosen Chicken spice.  (I use Lowry's Seasoning Salt, or Montreal Chicken)

With a full bed of coals under the dutch oven, melt butter and sauté onion and garlic.  Add water, and layer the veggies with the carrots on the bottom, followed by potatoes, mushrooms and then the chicken. Cook at 350 degrees, but add 2 more coals on top than you normally would for 350 degrees.  This extra heat will brown the chicken and give the skin a little crispy touch.  Cook for 60-80 minutes, or until chicken is done.  With this recipe, it's important to make sure the chicken is done.  You will probably have to swap out some coals near the end to maintain a constant temperature.  The juices from the chicken will drip down and make the veggies taste amazing.

Enjoy!

Feeds 4-6 Adults.