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  Home : Dutch Ovens Recipes : July

Dutch Oven Recipes
Back to the Dutch Oven Recipes page.


Pioneer Stew click here!!

Emigrant Chicken and Noodles click here!!

Tasty BBQ Corn on the Cob
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned

  • In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter.
  • Apply this mixture to each ear of corn, and place each ear into your Dutch Oven. Your deep Dutch Ovens work well here!!! You can stack those ears of corn.
  • Place corn in the preheated Dutch Oven, and cook 20 to 30 minutes, until tender when poked with a fork.
    Makes 6 servings

    Tasty BBQ Corn on the Cob
    Submitted by: Deann

    Cajun Grilled Corn
    6 ears corn, husked and cleaned
    1/2 cup butter, softened
    6 tablespoons Cajun seasoning

  • Peel back husks form the corn, remove strings and leave just a few layers of husk on the corn.
  • Spread butter or margarine over each ear of corn. Sprinkle Cajun seasoning lightly over each ear, or to taste. Fold corn husks back over the corn. Wrap in foil.
  • Place on grill for 25 minutes, turning occasionally. Unwrap foil, peel back husks and enjoy.

    Makes 6 servings
    Cajun Grilled Corn
    Submitted by: Ginger

    Aussie Chicken
    4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
    2 teaspoons seasoning salt
    6 slices bacon, cut in half
    1/2 cup prepared mustard
    1/2 cup honey
    1/4 cup light corn syrup
    1/4 cup mayonnaise
    1 tablespoon dried onion flakes
    1 tablespoon vegetable oil
    1 cup sliced fresh mushrooms
    2 cups shredded Colby-Monterey Jack cheese
    2 tablespoons chopped fresh parsley

  • Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
  • Preheat Dutch Oven. Place bacon and cook over medium high heat until crisp. Take out Dutch Oven and set aside.
  • In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
  • Heat oil in a Dutch Oven to about 350 degrees. Place the breasts in the Dutch Oven and saute for 3 to 5 minutes per side, or until browned. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
  • Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Watch for your steam and the smell then you will know its done.
  • Garnish with parsley and serve with the reserved honey mustard sauce.

    Makes 4 servings
    Aussie Chicken
    Submitted by: Rebecca

    1 sm package instant pudding (any flavor)
    2 cup heavy cream
    1 cup milk
    ½ cup sugar
    ½ tbs vanilla
    ¼ tsp lemon juice
    1 egg
    1 can evaporated milk
    Mix together pudding, 1 cup heavy cream, & milk. In a second bowl mix sugar, egg, vanilla, and lemon juice. Mix in the pudding mixture and pour into a 12" Dutch oven. Add 1 cup heavy cream and evaporated milk, stir until smooth. Place the lid on the oven. Place an inch and a half layer crushed ice and rock salt on the bottom of a large tub, 18 to 20 inches in diameter. Place the Dutch oven into the tub and fill the sides of the tub with more crushed ice and rock salt. Fill the lip of the Dutch oven lid with crushed ice. Every 5 minutes remove the Dutch oven lid and stir mixture. Total freezing time is 45 to 60 minutes. Dry ice can be placed under the oven to help freeze faster, but keep it off the cast iron to prevent cracking.

    Steve’s Red , White, & Blue Cobbler
    2 cans each - cherry & blueberry filling
    2 boxes white cake mix
    ½ stick butter
    1 large zip lock bag
    1 large tub Kool whip
    Combined 2 boxes of cake mix in zip lock bag or bowl
    Spoon 1/3 of the cake mix into Dutch Oven.
    Spread the blueberry filling over the cake.
    Add another even layer 1/3 of cake mix.
    Spread the cherry filling on top of the second layer of the cake mix.
    Add the rest of the cake mix on top of the cherries.
    Cut "pats" of butter over cake mix
    Cook at 375 degrees for 45 min. or until crust is golden brown..
    Charcoals : 9/18 = 9 on bottom and18 on top, for a 12 inch Dutch Oven
    Serve with Kool Whip & enjoy

    Stephen Hong ASM
    BSA Troop 201
    Honolulu, Hawaii

  • Dutch Oven Checklist

    ___ Dutch Ovens
    ___ Lid Lifter
    ___ Lid Rest
    ___ Dutch Oven Trivets
    ___ Charcoal Briquets (Kingsford)
    ___ Lighter Fluid, and matches
    ___ Charcoal Starter
    ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
    ___ Aluminum Foil
    ___ Cook Book
    ___ Long Tongs
    ___ Whisk
    ___ Gloves
    ___ Storage Bag
    ___ Paper Towels
    ___ Dutch Oven Scraper
    ___ Spray bottle of vinegar
    ___ Spray bottle of oil
    ___ Don't forget the Food!!!

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