I have collected these recipes from various sources and to be honest, haven't tried any of them. I do make a few stews and gumbo's in Dutch Ovens or stew pots though and have found there really isn't a bad recipe when cooking outside.

So try these out sometimes.

This post will run about 30 post or so long. As I reformat the others I have, I'll add to it.

Dutch Oven Barbecue Beef Brisket

5-6 lbs. prime fresh beef brisket; well trimmed
3 lg. sweet onions; thickly sliced
6 lg. cloves garlic; pressed or minced
1/2 cups chili sauce (your favorite)
2 Tbs. onion salt
1/2 cup light brown sugar
2 Tbs. celery salt
1/2 cup beer (your favorite brand)
1 Tbs. course ground black pepper
1/2 cup Worcestershire sauce
4 Tbs. Wright's liquid smoke


Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all. Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).

In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar has been dissolved.

Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.

When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated.

Note: For those of you who like to cook over a campfire this recipe works very well when the oven is buried in hot ashes and allowed to slow cook all day.

Serves: 10-12

Dutch Oven Chili Cornbread Pie


Chili

1 lb. extra lean ground meat
1 medium yellow onion; diced
1/2 cup red bell pepper; diced
4 cloves garlic; minced
1 15 oz. can black beans; drained & rinsed
1 15 oz. can tomato sauce
1 28 oz. can cut tomatoes; drained
1 4 oz. can diced green chilis
2 Tbs. chili powder
1 tsp. ground cumin
1 Tbs. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt


Cornbread

1 cup all purpose flour
1 Tbs. melted butter
1 1/2 cup cornmeal
1 tsp. brown sugar
1/2 tsp. salt
3/4 tsp. baking soda
1 Tbs. baking powder
1/2 tsp. Mrs. Dash
1 cup creamed corn
3 egg; beaten
1 cup buttermilk

Prepare Chili: Brown ground meat in a 12" Dutch oven using 18-20 briquettes bottom heat. Add onion and red bell pepper and cook until tender. Drain off liquid. Add remaining ingredients. Bring contents of Dutch oven to a boil, then simmer 30 minutes.

Prepare Cornbread: In mixing bowl combine all dry ingredients. In separate bowl combine all wet ingredients. Stir wet ingredients into dry until well mixed. Spoon cornbread mixture over top of chili. Cover and bake using 12 briquettes bottom and 16-18 briquettes top for 30 minutes or until cornbread turns golden brown.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 10 minutes.

Serves: 6-8

Dutch Oven Enchiladas - Spicy


Filling

2 lbs. lean ground beef
1 medium yellow onion; chopped
3 cloves garlic; minced
1 11 oz. can mexicorn; drained
1 15 oz. can black beans; drained
1 cup black olives; chopped
3 Tbs. fresh cilantro; chopped
2 tsp. chili powder
1 tsp. paprika
1 tsp. ground cumin
2 lbs. cheddar jack cheese; shredded
salt and pepper to taste

Sauce

1 Tbs. olive oil
1 medium yellow onion; diced small
4 cloves garlic; minced
1/2 cup green bell pepper; diced small
2 14 oz. cans tomato sauce
1 4 oz. can diced green chiles
1 Tbs. chili powder
1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. red pepper flakes
salt and pepper to taste


24 - 10" flour tortillas

Prepare Filling: Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. To oven add ground beef, onions, and garlic. Cook until beef is brown and onions are translucent. Spoon off excess grease. Stir in mexicorn, black beans, olives, cilantro, chili powder, paprika, and cumin. Salt and pepper to taste. Heat thoroughly then remove mixture from Dutch oven.

Prepare Sauce: Heat a 10" Dutch oven using 12-14 briquettes bottom until hot. Add olive oil, onion, garlic, and bell pepper. Saute until peppers are soft and onions are translucent. Stir in tomato sauce, green chiles (juice included), chili powder, paprika, cumin, and red pepper flakes. Salt and pepper to taste. Bring sauce to a boil and simmer gently 10 minutes. Remove from heat.

Assemble Enchiladas: Place a tortilla in oven with sauce covering both sides of tortilla. Place on a plate and fill with 1/4 - 1/3 cup of the meat filling and sprinkle with cheese. Fold in ends and roll up tortilla. Place in original 12" Dutch oven seam side down. Repeat process for each tortilla covering the bottom of the Dutch oven. Make additional layers as needed. Cover tops of enchiladas with remaining meat filling. Pour remaining sauce over top and sprinkle with remaining cheese.

Bake: Cover and bake using 12-14 briquettes bottom and 12-14 briquettes top for 20 minutes until sauce bubbles and cheese is melted.

Serves: 10-12

Dutch Oven Goulash

2 Tbs. olive oil
1 lb. lean ground beef
1 large yellow onion; diced
1 large green bell pepper; diced
2 cloves garlic; minced
1 1/2 cups frozen whole kernel corn
1 cup fresh mushrooms; sliced
1/2 cup olives; sliced
2 cans tomato soup
2 1/2 soup cans water
2 1/2 tsp. paprika
1/2 tsp. cayenne pepper
2 tsp. salt
12 oz. bag pasta shells
3 cups grated cheddar cheese

Brown ground beef using 2 Tbs. olive oil in a 12" Dutch oven using 20-22 briquettes bottom heat. When beef has been browned add onion, bell pepper, mushrooms, and garlic. Saute until vegetables are tender. Add corn, olives, tomato soup, hot water, paprika, cayenne pepper, and salt. Stir to mix well. Bring contents to a boil then stir in pasta shells.

Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top heat for 30-40 minutes. Sprinkle cheese over top and bake for an additional 10 minutes until cheese is melted.

Serves: 6-8

Dutch Oven Meat Roll-Ups With Rice


2 cups long grain rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 yellow onion; diced
1 1/2 cup fresh mushrooms; sliced
1 green bell pepper; diced
2 cans water
1 tsp. rosemary
1 tsp. thyme
1 tsp. marjoram
8 slices deli roast beef
8 boneless, skinless chicken breasts
16 slices bacon; partially rendered
6 cloves garlic; minced
1 1/2 tsp. poultry seasoning
salt and pepper to taste


To a 12" Dutch oven add rice, soups, sour cream, onions, mushrooms, bell pepper, water, herbs, salt and pepper. Stir to mix completely.

Place a chicken breast between two pieces of wax paper and pound to about 1/4 inch thickness using a meat mallet. Repeat for each breast. Lay a piece of roast beef out flat. Place a chicken breast over the roast beef. Sprinkle garlic over chicken breast and season with poultry seasoning. Place two pieces of bacon over chicken breast then roll up. Repeat process making 8 meat rolls. Place meat rolls over rice mixture.

Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes.

Serves: 8

Dutch Oven Meatloaf Dinner

4 lbs. extra lean ground beef
1 large yellow onion; diced
2 cups bread cubes
1 cup milk
3 eggs
1 small carrot; shredded
1/2 cup catsup
1/2 cup grated Cheddar cheese
2 tsp. thyme
2 tsp. marjoram
1 tsp. oregano
1 tsp. rosemary
1/8 tsp. cumin
1/4 tsp. ground ginger
2 tsp. salt
1/2 tsp. ground black pepper
6-8 carrots
6 medium potatoes
10-20 asparagus spears - optional
additional catsup as needed


In a small bowl add bread cubes and pack down. Add milk to bread cubes and allow to absorb.

To a large mixing bowl add beef, onions, bread and milk, eggs, grated carrot, catsup, cheese, and seasonings. Mix thoroughly. Place mixture in a 12" deep Dutch oven and spread it into a ring against the sides of the oven leaving a cavity in the center for vegetables. Cover the top of the meatloaf ring evenly with catsup.

Cut the carrots into halves lengthwise and the potatoes into quarters lengthwise. Trim the bottoms of the asparagus. Line the inside of the mealoaf ring with carrot halves. Inside the carrots stand potato quarters in a ring. Stand the asparagus spears in the center.

Roast using 12-14 briquettes top and bottom for 90 minutes. Rotate the Dutch oven and lid every 15 minutes.

Dutch Oven One Pot Dinner

3 lb. london broil; cut into 1" cubes
2-3 Tbs. olive oil
2 medium yellow onions; sliced thick
7 cloves garlic; minced
6-8 carrots; cut into 1" pieces
2 medium bell peppers; cut into 1" pieces
1 1/2 cups mushrooms; sliced
6-8 medium potatoes; cut into 1" cubes
rosemary sprigs
Salt and pepper to taste


Marinade

1/3 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
2 Tbs. soy sauce
5 cloves garlic
1/2 tsp. Tobasco Sauce
1/2 cup olive oil


Advance Preparation: Prepare the marinade in a blender by adding vinegars, Worcestershire sauce, soy sauce, garlic and tobasco; blend to puree. Continue blending while adding olive oil slowly until oil is completely emulsified. Put cubed meat into a large ziploc bag and add marinade. Seal the bag and shake to completely coat meat. refrigerate for 12-24 hours turning meat twice.

Heat a 12" deep Dutch oven using 22-24 briquettes bottom. Add oil.

Drain meat and brown all sides spooning off most of the juice.

Add onions and garlic. Stir, then cover and cook until onions are translucent.

Add carrots, potatoes, bell pepper, and mushrooms. Mix well. Place 3 sprigs of rosemary on top, cover and bake using 10-12 briquettes bottom and 14-16 briquettes top for 30-45 minutes or untill vegetables are soft.

Stir pot gently every 10 minutes removing rosemary from top before and replacing after. When vegetables are done remove rosemary and discard.

Dutch Oven Pizza

1 1/2 lbs. lean ground beef
2 tsp. italian seasoning
1 tsp. garlic powder
2 Tbs. olive oil
1 jar pizza sauce (your favorite)
1/2 medium red onion; diced
3 Tbs. diced greeen bell pepper
3 Tbs. diced red bell pepper
1 8 oz. can mushroom stems & pieces; drained
12 black olives; sliced
8 oz. shredded Cheddar cheese
8 oz. shredded Mozzarella cheese
salt and black pepper to taste

Your favorite store bought pizza shell or 1 can crescent rolls


Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. In a medium bowl add ground beef, italian seasoning, garlic powder, salt and pepper; mix together with your hands. Drop ground beef by small pieces into the hot Dutch oven and brown. Remove browned beef and wipe oven down with a paper towel.

Add olive oil into and spread evenly over bottom of oven. Place pizza shell in oven. (OR Unroll the can of crescent rolls and line the bottom of the oven with a layer of flattened rolls.) Spoon pizza sauce evenly over shell (crescent rolls). Sprinkle evenly with seasoned ground beef, red onion, bell peppers, mushrooms, olives, and top with Cheddar and Mozarella cheeses.

Cover and bake using 8-10 briquettes bottom and 16-18 briquettes top for 10-15 minutes until crust is browned on edges and cheese is bubbly. (add addition cooking time if using cresent rolls.)

Serves: 6-8

Dutch Oven Pot Roast

2 Tbs. bacon grease or olive oil
1 Tbs. balsmic vinegar
2 tsp. dry rosemary; rubbed
3 Tbs. brown sugar
2 med. yellow onions; sliced
1 Tbs. soy sauce
4-5 cloves garlic; sliced
1 bay leaf
3-4 lb. beef chuck roast
1 tsp. black pepper
1-2 lbs. baby carrots
1 cup hot beef stock or broth
6-8 medium red potatoes; skins on, cut into chunks
1/4 cup honey barbecue sauce
1 tsp. thyme
2 Tbs. red wine vinegar
1 Tbs. parsley flakes
salt and pepper to taste

Heat a 12" deep Dutch oven using 20-22 briquettes bottom until oven is hot. Add bacon grease or olive oil, rosemary, and onions; cook 2-3 minutes until you start to see a little color on the onions then add the garlic. Cook for 1 minute longer. In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaf, and black pepper; stir to mix then pour juice slowly into the oven. Season the roast with salt and pepper then add roast to oven and cover with as many of the onions as you can. Replace the lid then reduce the number of coals on bottom to 10 and place 14-16 coals on the lid. Cook for 30 minutes rotating oven every 15 minutes. After 30 minutes add carrots and potatoes. Season with salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 60-90 minutes until vegetables are fork tender.

Serves: 8-10

Dutch Oven Sweet Onion Brisket Of Beef


5-7 lbs. fresh beef brisket (well trimmed)
2 tsp. dried rosemary needles
2 whole bay leaves
2 tsp. salt
1 tsp. fresh ground black pepper
4 lg. Walla Walla sweet onions, sliced
1/2 lb. fresh mushrooms; sliced
4 ribs celery with leaves; sliced
1 med. red bell pepper; finely chopped
4 cloves garlic; pressed or minced
1 1/2 cup chili sauce (your favorite)
1 can (12 oz.) beer (your favorite)
1/2 cup beef broth
2 Tbs. light brown sugar
1 Tbs. Worcestershire sauce


Place the trimmed brisket, fat side up, in a 12" Dutch oven . Season with the rosemary, bay, salt and pepper. Arrange the sliced onions, mushrooms, celery (with leaves), bell pepper and garlic over the meat. In a medium-size mixing bowl, combine all of the remaining ingredients, whisk well, then pour the mixture over the top of everything in the oven. Cover and bake using 6-8 briquettes bottom and 10-12 briquettes top for 4 hours replacing briquettes every hour. Baste meat often with pan drippings.

When meat is tender remove from oven and let rest for 5 minutes then carve brisket against the grain in 1/4" thick slices. Serve with the pan juices and onions, etc...

Note: This recipe works well when the oven is buried in hot ashes and allowed to slow cook all day.

Serves: 6-8

Dutch Oven Wild Mushroom Stuffed Beef Tenderloin

Roast

3 lb. beef tenderloin roast
2 Tbs. olive oil


Stuffing

1/4 cup butter
1/2 cup red onion; diced
1 cup chanterelle mushrooms; diced
1/4 cup pinenuts
4 cups dried bread cubes
1 1/2 tsp. fresh rosemary; chopped
1 1/2 tsp. fresh sage leaves; rubbed
3 Tbs. fresh parsley; chopped
2 eggs; beaten
3/4 cup chicken broth
salt and black pepper to taste


Marinade

1/3 cup red wine vinegar
1/4 cup balsamic vinegar
1 tsp. red pepper flakes
1/4 cup Worcestershire sauce
1 Tbs. fresh sage leaves; rubbed
3 Tbs. molasses
5 cloves garlic
2 tsp. finely grated fresh ginger
3/4 cup olive oil
1 1/2 Tbs. fresh thyme; rubbed
1 Tbs. fresh rosemary; chopped
1 tsp. fresh cracked black pepper
1 tsp. salt


Prepare the marinade in a blender by adding vinegars, Worcestershire sauce, molasses, garlic and ginger; blend to puree. Continue blending while adding olive oil slowly until oil is completely emulsified. Add herbs, red pepper flakes, salt and pepper and stir to mix.

Put tenderloin in a large ziploc bag and add marinade. Seal the bag and shake to completely coat loin. Refrigerate for 12-24 hours turning meat twice.

Heat a 12" deep Dutch Oven using 14-16 briquettes bottom. To the oven add butter, onions, pinenuts, and mushrooms to saute. In separate bowl combine bread cubes, and herbs. Mix in egg and chicken broth. Add sauteed vegetables and stir until well mixed. Salt and pepper to taste. Cover and set aside.

Reheat original oven using 18-20 briquettes bottom. When oven is hot add olive oil. Remove tenderloin from marinade and place in preheated oven. Sear on all sides 3 minutes per side until meat turns a nice dark brown. Remove from oven, cover, and allow to cool.

Cut a deep pocket lengthwise down the narrow side of the loin and put as much stuffing as you can inside. Be careful not to rip the ends while stuffing. Tie with cotton string to hold together if necessary.

Place roast back in oven and roast using 12-14 briquettes bottom and 14-16 briquettes top for 40-50 minutes basting meat once with leftover marinade, until internal temperature of thickest part of meat reaches 145° F. (Medium rare). Remove roast from Dutch Oven and let stand for 5 minutes before service.

Serves: 6

Dutch Oven Blackberry Cobbler

4 cups fresh Blackberries or 2 bags frozen (thawed)
1 stick Butter
2 cups Flour
1 1/2 tsp. fresh grated Lemon Zest
1 Tbs. Baking powder
1/4 cup Water
1 tsp. Salt
1 tsp. Cinnamon
1 1/2 cup Milk
1/2 cup Sugar
AND
2 cups Sugar


Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.

Wash fresh blackberries and drain. In a large bowl combine blackberries, 1/2 cup sugar, lemon zest, and water; stir to coat blackberries. Let rest.

In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix.
Add milk and beat until batter is smooth.

Pour batter over melted butter -- DO NOT STIR.

Carefully spoon blackberries over top of the batter -- DO NOT STIR.

Sprinkle cinnamon over top. DO NOT STIR.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 45 to 60 minutes rotating the oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.

Serve topped with whipped cream or serve with vanilla ice cream.

Dutch Oven Peach Cobbler

1 stick Butter (unsalted)
2 cups Flour
1 1/2 cup Milk
2 cups Sugar
4 cups Sliced Peaches
1 Tbs. Baking Powder
1 tsp. Cinnamon
1 tsp. Salt
1/2 tsp.Nutmeg (optional)

Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.

In a separate bowl combine flour, sugar, baking powder, and salt; combine well. Add milk and beat until batter is smooth.

Pour batter over melted butter -- DO NOT STIR.

Carefully add peaches over top of the batter -- DO NOT STIR.

Sprinkle cinnamon (and nutmeg) over top. DO NOT STIR.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 45 to 60 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.

Serve topped with whipped cream or with vanilla ice cream.


Note: Use 28 oz. or 2 - 16 oz. canned Peaches as a sub for fresh. Drained or not will achive similiar results.

Dutch Oven Herb Roasted Turkey

Turkey

15 lb. Turkey (fresh, or if frozen completely thawed)
1 Onion (quartered)
1 Bay Leaf
2 cloves Garlic (sliced)
6 cloves Garlic (pressed)
1 cup Water


Mashed Potatoes

7 medium Potatoes; (peeled & sliced)
1/4 cup Butter
1/4 cup Milk
Salt and Pepper to taste


Basting Sauce

1/2 cup Butter; melted
1 tsp. dried Mint Leaves
1/2 tsp. dried Thyme
1/2 tsp. dried Sage
1/2 tsp. dried Marjoram
1/2 tsp. Sweet Basil
1 tsp. Celery Salt
1 tsp. Salt
1 tsp. Fresh Ground Black Pepper


Gravy

2 Tbs. Cornstarch
1/2 cup Water
Salt and Pepper to taste

Drippings from Dutch oven

Rinse turkey, making sure it is thawed completely. Pat dry. Twist wings in behind. Place quartered onion, bay leaf, and sliced garlic in the cavity of the turkey. Rub pressed garlic all over the outside skin of the turkey. Place the turkey into a 15" deep Dutch oven. Pour 1 cup of warm water into the bottom of the Dutch oven. Cover and cook using 15-18 briquettes bottom and 24-28 briquettes top.

Prepare basting sauce in a small dish by adding melted butter and herbs. Stir until well blended. Brush turkey with basting sauce often as turkey cooks. Replace coals every 50-60 minutes until a thermometer inserted into the thickest part of the breast meat reaches 170° F.

Arrange potatoes in bottom of Dutch oven around the turkey about one hour before meat is to be done. When potatoes are cooked, remove them from the oven and mash them with butter and milk. Season with salt and pepper.

When turkey is done remove it from the Dutch oven. Increase briquettes on bottom of Dutch oven to 28. Add cornstarch to 1/2 cup water and stir until dissolved. Whisk cornstarch mixture into drippings in Dutch oven. Stir until mixture comes to a boil. Season gravy with salt and pepper.


Serves: 12

Dutch Oven Rabbit

1 Rabbit (3 lb. cut into pieces)
1/2 lb. Smoked Bacon (cut into 1" pieces)
4 cloves Garlic (minced)
1 tsp. dry Rosemary
1 Yellow Onion (chopped fine)
1 1/2 cup fresh Mushrooms (sliced)
1 cup Beef Stock
2 Tbs. Balsamic Vinegar
1/2 cup all-purpose flour
1 tsp. seasoned salt
1 tsp. coarse ground black pepper
1 cup sour cream

Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Add bacon to hot oven and fry until half cooked. Add rosemary.

In a large bowl combine flour, seasoned salt and black pepper; stir to mix. Dredge rabbit pieces in seasoned flour then add to Dutch oven. Fry rabbit pieces with bacon until brown on all sides.
Add garlic, onion and mushrooms and continue cooking until vegetables are soft and onions are translucent.

Combine beef stock and vinegar; pour over all then cover oven.

Replenish briquettes with 10-12 on bottom and 14-16 on the lid; bake for 1 hour.

After an hour stir in sour cream then replenish briquettes with 8-10 on bottom and 12-14 on the lid and continue cooking an additional 45-60 minutes or until rabbit is tender.

Serve over steamed white rice or cooked fettucini noodles.

Serves: 6

Note; Farm raised rabbit is available in most supermarkets in the freezer section

Dutch Oven Sweet And Spicy Polish Sausage


4 lbs. Smoked Polish Sausages (or your favorite, cut into 1/2" slices)
2 med. Yellow Onions (halved then sliced)
Olive Oil
4 cloves Garlic (minced)
2 cups Brown Sugar
1/2 cup Spicy Mustard
1 cup beer (your favorite, drink the remaining 4 oz.)

To a 12" Dutch oven add oil and saute sausage and onion until onion begins to soften.

In a medium bowl combine remaining ingredients and mix well.

Add mixture to oven and stir to mix.

Place lid on oven and bake using 8-10 briquettes bottom and 12-14 briquettes top for 1 hour stirring every 15 minutes.

Serves: 8

Dutch Oven Vegetarian Pizza

2 Tbs. Olive Oil
1 cup Crushed Tomatoes
1 Red Onion (diced)
2 cloves garlic (minced)
1 cup green pepper (diced)
3/4 tsp. dry oregano
4 cloves garlic (minced)
3/4 tsp. dry rosemary needles; (crushed)
1 3/4 cup mushrooms (sliced)
3/4 cup shredded Provolone Cheese
1 cup shredded Montery Jack Cheese
3/4 tsp. dry Thyme
1/2 tsp. Salt
1 1/2 tsp. dry Oregano
1/2 tsp. ground Black Pepper
1 tsp. dry Leaf Basil
1/2 tsp. Salt {It's on the list twice for a reason. :)}


Your favorite store bought Pizza crush or 1 can crescent rolls


Heat a 12" Dutch oven using 16-18 briquettes bottom until hot. To hot oven add olive oil, onion, bell pepper and garlic. Cook for 5 minutes stirring frequently. Add mushrooms, oregano, basil, thyme and salt. Continue cooking until vegetables are tender. Remove vegetables from oven and let cool. Wipe oven clean then lightly oil bottom and sides.

In a medium bowl combine crushed tomatoes, garlic, oregano, rosemary, salt and pepper; stir to mix.

Add Pizza crust or (Unroll the crescent rolls. Line the bottom of oven with a layer of flattened crescent rolls.)

Spread seasoned tomatoes evenly over crust or rolls. Spoon cooked vegetables evenly over the tomatoes. Sprinkle cheeses over the top.

Cover and bake using 8-10 briquettes bottom and 14-16 briquettes top for 10-30 minutes (until crust is browned around edges or rolls are done) rotating oven and lid every 5 minutes.

Serves: 6-8

Dutch Oven Apple Cobbler


Filling

8 cups Granny Smith Apples (thinly sliced)
1 cup dried Currants or Raisins
1 cup Sugar
1 tsp. Cinnamon
1 1/4 cup coarsley chopped Pecans; divided


Topping

2 cups Flour
2 cups Sugar
2 tsp. Baking Powder
2 Eggs (well beaten)
1 cup Evaporated milk
1/2 cup Butter; (melted)
1/2 tsp. Salt


Prepare Filling: Place apples in a buttered 12" Dutch oven. Sprinkle raisins over the apples. In a separate bowl combine sugar, cinnamon, and 1 cup of the pecans; stir to mix. Spinkle over top of apples.

Prepare Topping: In a large bowl sift together the flour, sugar, baking powder and salt. In a separate bowl mix together eggs, evaporated milk and melted butter. Add liquid ingredients to dry all at once and mix until smooth. Pour batter over apples then sprinkle with remaining pecans.

Cover and bake for 45 to 60 minutes using 8-10 briquettes bottom and 14-16 briquettes top until topping is golden brown.

Serve with vanilla ice cream.

Dutch Oven Chicken And Rice

8-10 pieces of Chicken
Olive Oil
1/4 cup White Wine
2 cups long grain rice
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 cup Sour Cream
1 small Onion; diced
1 stalk Celery; diced
3 cloves Garlic; minced
2 cans water
2 tsp. Poultry Seasoning
Salt and Pepper to taste


Season chicken with poultry seasoning and salt and pepper.

To a 12" Dutch oven add oil and brown chicken on all sides, remove, drain and set aside.

Add onion and celery and saute until translucent, add garlic and continue for additional minute or until garlic is lightly browned. Add white wine to deglaze.

Mix rice, soups, sour cream and water and add to Dutch Oven and place chicken over top of rice mixture.

Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 90 minutes.

Adjust seasonings prior to serving

Serves: 8-10

Alternative Method: Season chicken with poultry seasoning and salt and pepper, mix rice, soups, sour cream, worcestershire, and water throughly, and add all indegredents to Dutch Oven and bake for 90 minutes.

Dutch Oven Chicken Enchiladas


Filling

5 cups cooked Chicken Breast (shredded)
3 Tbs. Olive Oil
1 lg. Yellow Onion (quartered and thinly sliced)
4 cloves Garlic (minced)
1/2 cup Black Olives (chopped)
1 tsp. Chili Powder
1 tsp. ground Cumin
Salt and Pepper to taste


Sauce

2 (10.5 oz.) cans condensed Cream of Chicken Soup
1 cup Sour Cream
1 (4 oz.) can diced Green Chiles
3 cloves Garlic (minced)
1/2 cup Cooked Bacon (crumbled)
1 1/2 tsp. Chili Powder
1 tsp. Cumin
Salt and Pepper to taste


Topping

3 cups Cheddar Cheese (or Longhorn; shredded)
1 Green Onion (chopped)

12 - (10") flour tortillas


Place tortillas (still in the sealed bag) in the sun to warm slightly until they become soft and flexible. (Alternative method: small grill rack over hot coals.)

In a medium sized bowl combine all sauce ingredients and stir to mix well.

Heat a 12" Dutch oven using 16-18 briquettes on bottom until hot. To hot oven add olive oil, onion, garlic and olives; cook until onions are soft. Remove onions to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, and 3/4 cup of the prepared sauce. Stir to mix.

Wipe the Dutch oven clean then re-oil generously. Spoon 3/4 cup of the sauce into the bottom of the Dutch oven and spread evenly.

Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.

Cover and bake using 10 briquettes bottom and 16-18 briquettes top for 10-20 minutes until cheese melts.

Dutch Oven Apple Crisp


Filling

10 cups Granny Smith Apples (sliced)
2 Tbs. Lemon juice
3/4 cup Sugar
1/2 cup Brown Sugar
1/3 cup Flour
2 tsp. ground cinnamon
3/4 tsp. grated Nutmeg
1/4 tsp. ground Cloves
3/4 tsp. Salt


Topping

2 cups Brown Sugar
2 cups Flour
1 cup Oatmeal
1 cup Butter (melted)
1/2 cup Chopped Walnuts (optional)


Prepare Filling: In a 12" Dutch oven add apples and lemon juice; stir to coat apples. In a separate dish combine remaining filling ingredients and stir to mix. Pour dry ingredients over apples and stir until apples are well coated.

Prepare Topping: In a separate bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork, mix in butter. Spread topping evenly over apples.

Bake: Cover Dutch oven and bake using 12-14 briquettes bottom and 16-18 briquettes top for 60 minutes.

Serve topped with whipped cream.

Dutch Oven Baked Portobello Mushrooms

6 large Portobello Caps (cleaned)
2 Roasted Beefsteak Tomatoes (sliced)
2-3 Tbs. Olive Oil
2 cloves Garlic (minced)
6 slices Mozzarella Cheese
12 fresh Basil Leaves
Salt and Pepper to taste

Combine the olive oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture. Season caps with salt and pepper then arrange top side down in a well oiled 12" Dutch oven. Place 2 basil leaves on top of each portobello cap followed by slices of roasted tomato. Season tomatoes with salt and pepper.

Cover oven and bake using 12-14 briquetttes bottom and 16-18 briquettes top for 10-15 minutes until vegetables are sizzling. Top each cap with a slice of mozzarella and continue baking until cheese is melted and bubbly.

Dutch Oven Camp Stew

2-3 lb. boneless Chuck Roast
1/4 cup Olive oil
1/2 cup Flour
5 Carrots; (peeled & sliced)
1 large Onion (diced)
4 stalks Celery (sliced)
1 Head of Garlic (minced)
6 medium Potatoes (diced)
1 quart Hot Water
15 oz. can Corn
1 lb. bag frozen Petite Peas
15 oz. can green beans
2 Bay Leaves
15 oz. can Kidney Beans
2 Tbs. Worcestershire Sauce
1 tsp. Thyme
1 tsp. Sugar
2 packets Brown Gravy Mix
1 packet Mushroom Gravy Mix
1 tsp. Salt
1/2 tsp. Paprika
1 tsp. Pepper
Tobasco sauce to taste



Trim excess fat from meat and cut into 1" cubes. In a medium size bowl combine flour, salt, and pepper and stir to mix. Add meat and mix until meat is well coated.

Heat a 12" deep Dutch oven using 24 briquettes bottom heat. Add olive oil then meat and brown meat on all sides. Add onion and garlic and continue cooking until onions are soft and translucent.

Dissolve gravy mixes in HOT water, add bay leaves, thyme, sugar, worcestershire sauce, paprika, and tobasco. Stir to mix completely and add to oven.

Bring to a boil then add carrots and celery. Return to boil and let cook 15 minutes.

Stir in remaining ingedients and bring contents to a boil. Adjust seasonings and cover Dutch oven and reduce briquettes on bottom to 12 and add 6 briquettes to the lid. Simmer for 30-45 minutes or until vegetables are soft.

Dutch Oven Rabbit Stew

3 lbs. Rabbit (cut into pieces)
4 Tbs. Butter
1 tsp. Dry Rosemary (crumbled)
1 Bay Leaf
1/2 cup all-purpose Flour
4 cups hot water
2 tsp. Seasoned Salt
4 cups dry Red Wine
3 cups Carrot (diced)
5 cloves Garlic (sliced)
6 medium Potatoes; (peeled and diced)
1 1/2 cup fresh Mushrooms (sliced)
1 (1 lb.) bag frozen Peas
3 stalks Celery (chopped)
1/3 cup all-purpose flour
2 medium Yellow Onions (chopped)
1/2 cup cold water
1 tsp. Salt
2 tsp. coarse ground black pepper

Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Add butter and let melt.

In a large bowl add 1/2 cup flour, 1 tsp. of seasoned salt and 1 tsp. of the black pepper; stir to mix. Dredge rabbit pieces in seasoned flour then add to hot oven. Brown rabbit pieces on all sides. Add mushrooms and garlic; continue cooking until mushrooms soften. Add celery, onion, salt, remaining seasoned salt, remaining black pepper, bay leaf, hot water and red wine. Cover oven and bring contents to a boil.

When contents of oven come to a boil replace the bottom briquettes with 12 freshly lit briquettes and add 10 briquettes to the lid. Continue to simmer contents for 1 hour stirring regularly.

After 1 hour stir in the carrots, potatoes and peas. Replace bottom and top briquettes with freshly lit briquettes, 12 on bottom, and 10 on the lid. Continue to simmer stew for 30-45 minutes or until carrots and potatoes are fork tender.

Combine 1/3 cup all-purpose flour with 1/2 cup cold water; stir until well blended and smooth. Stir flour mixture into the stew; continue to cook and stir stew until thickened. (Contents must be at a low boil to reach maximum thickness so adjust bottom heat if necessary.)

Serves: 6-8

Dutch Oven Turkey & Rice Casserole

4 cups Cooked Turkey (diced)
1/2 lb. Bacon (Chopped into 1/2" pieces)
2 cups Long Grain White or Wild Rice
1 large Yellow Onion (diced)
1 1/2 cup Mushrooms (sliced)
1 cup Green Bell Pepper (chopped)
4 cloves Garlic (minced)
2 10 oz. cans Cream of Chicken Soup
2 cups water
2 tsp. dried Parsley Flakes
3/4 tsp. Poultry Seasoning
1/2 tsp. Paprika
2 cups cheddar cheese (grated - optional)
salt and pepper to taste


Fry bacon in a 12" Dutch oven using 22-24 briquettes bottom heat until crisp. Remove and set aside.

Add onion, mushrooms, bell pepper and saute until they begin to soften, add garlic and continue for about a minute.

Add white or wild rice and continue cooking until rice is slightly toasted.

Add turkey, cream of chicken soup, water, seasonings and bacon pices. Stir to mix completely.

Bring contents to a boil then cover and bake for 60-90 minutes using 10-12 briquettes bottom and 14-16 briquettes top heat.

When rice is tender sprinkle cheese over the top then replace lid and let stand for 5 minutes until cheese is melted.

Serves: 10-12

Dutch Oven Turkey Chili

2 lbs. ground Turkey
1/2 lb. Bacon (cubed)
2 5.5 oz. cans Tomato Paste
2 large Yellow Onions (diced)
2 Tbs. Worcestershire sauce
3 cloves Garlic; (minced)
2 Tbs. Chili Powder
1 cup chopped celery
2 tsp. Paprika
2 tsp. Cumin
2 28 oz. cans Whole Tomatoes
2 16 oz. cans Red Kidney Beans (drained)


Fry bacon in a 12" Dutch oven using 22-24 briquettes bottom heat until crips.

To oven add onion, garlic, and celery and continue to saute until vegetables are soft.

Add turkey, tomatoes, tomato paste, Worcestershire sauce, chili powder, paprika, and cumin.

Bring to a boil then cover and continue to cook using 8-10 briquettes bottom and 14-16 briquettes top for 25-30 minutes stirring occassionally to break up tomatoes.

Add kidney beans and cook 10-15 minutes longer to heat thru.

Serves: 8-12

Alternative method: Omit bacon and use Olive Oil instead.

Dutch Oven Spicy Sticky Chicken


10 Chicken Thighs (remove skin)
1 Red Onion (minced)
2/3 cup Ketchup
2 cloves Garlic (minced)
2/3 cup Chutney
2 tsp. Hot Sauce (your favorite and more if desired)
2 Tbs. Olive Oil
1 Lemon (juiced)
1 tsp. Salt
1 tsp. Coarse Ground Black Pepper
1 tsp. Red Pepper Flakes (optional, - or more/less if desired for additional/milder heat)


In a medium bowl mix together all ingredient's (except chicken) to form sauce

Heat olive oil and arrange chicken thighs in a 12" Dutch oven.

Add sauce, cover and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-75 minutes.

Serve over rice.

Serves: 8-10