[cs_content][cs_element_section _id=”1″ ][cs_element_row _id=”2″ ][cs_element_column _id=”3″ ][cs_element_headline _id=”4″ ][x_accordion][x_accordion_item title=”Dutch Oven 3 Cans & Biscuit Challenge” open=”true”]
My Neighbor had these 3 cans of food and did not know what to do with them. So, we turned it into a One Pot Dutch Oven Recipe. 1 Can Stewed Tomatoes 1 Can Whole Kernel Corn 1 Can Re-fried Beans 2 – 10 pack Pillsbury Buttermilk Biscuits Log Cabin Seasoning Salt & Pepper to taste 3 Cheese Mix Directions: 1. Warm and Oil your 12″ regular Dutch Oven 2. Put all 20 of the Buttermilk Biscuits in the bottom and put 5 coals on the top to make them rise. When doubled in size cook. 15 on top and 10 on the bottom. 3. While that is cooking mix the Tomatoes, Corn & Re-fried Beans in a 8″ DO or mixing bowl. Add Log Cabin Seasoning, S & P, if we would have had some Garlic we would have added that too. 4. Heat through. This way when you add it to the rolls they do not get soggy. 5. When the rolls are done add to the top. 6. Add your 3 Cheese Mix and Serve
Things we wish we had added 1. Some type of Meat. 2. Hot Chile 3. Onions 4. Garlic 5. Mushrooms
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!!!
[/x_accordion_item][x_accordion_item title=”Dutch Oven Baked Beans & Corn Bread” open=”false”]
1/2 lbs. Bacon, Fry and remove the grease
1 lb. Hamburger
1 Onion – chopped
4 Cups Kidney Beans (soak beans overnight in water)
1 Cup Lima Beans
4 Cans White Beans
1 Cup Brown Sugar
1/4 tsp Soda
1/3 Cup Apple Cider Vinegar
1 Tbsp. Liquid Smoke
1 Cup Catsup
In a 12″ Dutch Oven fry the bacon and remove the grease. Save that for later on something.
Add hamburger and fry, drain off the grease.
Add other ingredient to dutch oven. Stir, Cover and bake for 1 1/2 hours, on low heat. If beans have not been soaked, increase cooking time to 4 hours or till tender.
Log Cabin Dutch Oven Cookbook pg. 34
Corn Bread Dutch Oven Style
1/2 Cup Flour
2 Eggs
1 1/2 Cups Corn Meal
1 Cup Buttermilk (can substitute 1 cup Milk & 3 tbsp Powdered Buttermilk)
1/2 tsp. Baking Soda
3 tsp. Baking Powder
1 tsp. Salt
1 Tbsp. Molasses ( can substitute 1 Tbsp Sugar)
1/4 Cup Shortening , Oil or Margarine
Put all dry ingredients in a bowl and make a well in the middle.
Add all the other ingredients and mix together well.
Place on top of the Beans about 2/3 of the way when about done.
You can just drizzle over the top and it will fill in.
Cook till you smell it then it is done.
Cooked in the Dutch Oven Class Feb 2018
[/x_accordion_item][x_accordion_item title=”German Sauerkraut with Bacon & Brown Sugar” open=”false”]
Ingredients
- 1 quart fresh Sauerkraut do not drain
- 1 cup Onion diced
- 1 15 ounce can petite Diced Tomatoes drained
- 1/2 pound Bacon, cooked crisp reserve 2-3 Tbsp drippings
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
Instructions
- Saute onion in bacon drippings until transparent. In your 12” regular Dutch Oven. Combine all ingredients in a 12” regular Dutch Oven. (You want some of the liquid to evaporate.) Bake at 350 degrees for one hour. 15 Briquettes on top and 10 on the Bottom
Servings: 12
Very fast and easy to throw together. Great flavor and color. Goes extra well with meatloaf or pork roast. I bet it would be great with sausage or even hot dogs!
PDF = German Sauerkraut-Bacon-Brown Sugar
[/x_accordion_item][x_accordion_item title=”One-Pot Orange Honey Garlic Roasted Chicken” open=”false”]
2.5 Lbs whole young chicken
1/4 cup olive oil
1 orange and juice in it
1/8 cup honey
1 tsp garlic (minced)
1/2 tbsp balsamic vinegar
1/4 tsp onion salt or sea salt
1 tbsp lemon juice
dash of sea salt and black pepper (for after cooked)
First clean your chicken and remove excess fat. Tie the legs of roasted chicken together with string. Set aside
Cut an orange into quarters. Squeeze the juice into a bowl but keep the oranges for later.
Combine your juice, olive, oil, garlic, and honey, balsamic vinegar, and other remaining spices in one small bowl. Mix well.
Place Chicken in dutch oven. Pour juice and garlic and honey mixture over the chicken, coating it nicely and evenly.
Place oranges around chicken in the dutch oven.
Cook for 50 minutes or until Chicken is done. 15 Briquettes on top and 10 on the bottom. You might have to replace them once.
Remove and spoon any extra juice from pot and coat it again over chicken.
Serve with veggies!
PDF Orange Honey Garlic Roasted Chicken
[/x_accordion_item][x_accordion_item title=”Mushroom & Swiss Dutch Oven Pot Burgers” open=”false”]
Ingredients:
6-8 all Beef Patties (we used pre-cooked)
3 cans Mushroom Gravy
8 oz. Sliced Mushrooms
½ lb. sliced Swiss Cheese
½ medium Onion
Rolls (we used potato) or Buns
- With 12 Briquettes on the bottom of your Dutch Oven. Slice ½ of a medium sized white onion, combine with 3 cans of mushroom gravy, and 8 oz. sliced mushrooms in 12” Dutch Oven and stir. Cook till almost done.
- Put pre-cooked burgers in Dutch Oven. 15 Briquettes on to and 10 on the bottom.
- Cover and cook till steam comes from under the lid or until hot!
- Place burger on bun with Swiss cheese, top with mushrooms and onions, and enjoy!
This particular recipe is a delicious twist on the traditional mushroom and Swiss burger. It is always a hit, even if you have a picky eater who doesn’t like to eat mushrooms. The mushrooms are in big enough pieces in the recipe to be avoided but still provide a lot of flavor and texture for those who enjoy them. Another great thing about cooking in the Dutch Oven is that especially with burgers, they stay very moist. Nothing is worse than a dried out hamburger!
PDF = Mushroom-Swiss-DO-Pot-Burgers
[/x_accordion_item][x_accordion_item title=”Joes Lasagna” open=”false”]
1 1/2 lb Hamburger
1 Large Chopped Onion
1 tsp. Salt
1 tsp. Pepper
1 1/2 tsp. Cumin
1/4 tsp. Red Pepper
1 tsp. Chili Powder
2 Cups Stewed Tomatoes
2 Cups Cottage Cheese
1 Cup Grated White Cheese Combine all ingredients and cook until meat is well done.
Line the bottom of a 12″ Dutch Oven with Corn Tortilla Shells.
Spoon 1/2 of the mixture over shells, then spread 1 cup Cottage and 1/2 cup Grated White Cheese.
Cover with remaining sauce and a little more cheese.
Bake for 30 minutes at 300 / 350 degrees. Serve topped with chopped olives, onions, and green pepper and grated white cheese.
If you are cooking out side 15 briquettes on top and 10 briquettes on the bottom of your dutch oven.
If you are using a Camp chef Stove with the Dutch Dome just make sure you put the diff-user plate down and then your dutch oven then the Dutch Dome. Put stove on almost blow out….just above that and cook till you can smell it. Then it is done!!
Page 19 in the Log Cabin Dutch Oven Cookbook
Cooked in out February 2018 Dutch Oven Class
[/x_accordion_item][x_accordion_item title=”Turkey One Pot Meal” open=”false”] Turkey One Pot Meal is a great way to turn your dutch oven into a one pot meal!!
Ingredients:
2 – 12.o5 oz. Diced Turkey, drained
1 – 15 oz. Can Mixed Vegetables, drained
2 Cans of Cream of Chicken Soup
1 tsp. of Salt
2 tsp. Pepper
1 Tbsp. Of Onion Flakes
1/2 tsp. of Poultry Seasoning
1/2 Cup of Milk
1 – Can of Pop and Fresh Roll Mix, your favorite
Directions:
Take you 12″ Regular Dutch Oven, preheat and oil. Mix all ingredients together in the bottom of your dutch oven. Now put the Pop and Fresh Rolls on top of that. Put your dutch oven lid on and let cook about 45 minutes. Put 15 briquettes on the top and 10 on the bottom.
Serves 6 and ready to eat in 55 minutes. Yum!!! Take the rolls out and put the Turkey mix on top of the rolls!!! Or just scoop it out 1 or 2 rolls per person and what is underneath goes on top of the rolls!!!
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!!![/x_accordion_item][/x_accordion][cs_element_button _id=”13″ ][/cs_element_column][/cs_element_row][/cs_element_section][/cs_content]