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Old 04-19-2010, 07:32 AM   #1
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Join Date: Nov 2006
Location: West Virginia
Posts: 446
SUN #96
rebellious78
Dutch Oven Recipes

We have been using Dutch Oven's as long as I can remember. We never leave home without a few DO's in the Sunline. Here is just a few of the recipes we have tried and loved.

Happy Cooking!

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Monkey Bread

2 cans( Grands biscuits (butter variety, not homestyle)
3/4 cup of sugar
3/4 cup of brown sugar
1 tablespoon of cinnamon (more/less to taste)
1 stick melted butter

Icing

1 cup powdered sugar
milk

Combine sugar, brown sugar, and cinnamon in a large Ziploc bag. Shake to mix.

Cut biscuits into quarters, I use clean scissors...quick and easy.

Drop a few of the biscuit pieces into the sugar mixture and shake to coat.

In a cold 12" DO, begin placing the biscuit pieces, cut side down. Place the pieces in random directions, barely touching, all around the DO until you have used all of the biscuit pieces. You will have to squeeze the last few pieces in, just try not compress the pieces together too tight.

Drizzle the melted butter over the top of your bread.

Cook for 25-30 minutes in a 350 degree DO (15/top-9/bottom) until the bread is browned and "crusty", like toast. Rotate your DO after 15 minutes; turn your DO 1/4 turn counter clockwise, and turn your lid 1/4 turn clockwise; this helps to even the browning process.

While the bread is cooking, place the powdered sugar in a bowl and add a small amount of milk; whisk until smooth. If you want your icing thinner, add more milk; thicker, add more sugar.

When your bread is finished, pour or spread your icing on top of your bread and enjoy.

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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
salt and pepper to taste 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

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


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Zippy Chicken

10 skinless chicken thighs 2 Tbsp. red onion; minced
2/3 cup ketchup 2 cloves garlic; minced
2/3 cup chutney 2 tsp. hot sauce
2 Tbs. olive oil 1 tsp. salt
1 lemon; juiced 1 tsp. coarse ground black pepper

Arrange chicken thighs In a 12" Dutch oven. In a medium bowl mix together olive oil, ketchup, chutney, garlic, onion, salt, pepper, hot sauce and lemon juice. Pour sauce over chicken then cover and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-75 minutes.

Serve over rice.

Serves: 8-10


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Zucchini Cheese Bake


3 Tbs. unsalted butter 3 roma tomatoes; chopped
1 Tbs. olive oil 1 large green bell pepper; chopped
2 large zucchini; chopped dried italian seasoning to taste
1 large white onion; chopped salt and pepper to taste
3 cloves garlic; minced 12 oz. shredded mozzarella cheese

Heat a 12" Dutch oven using 16-18 briquettes bottom until hot. To hot oven add butter and olive oil to melt butter. Add zucchini, onion and garlic; season with salt and pepper. Cook 5-10 minutes until onion turns golden brown. Stir in tomatoes and bell pepper. Season with italian seasoning and additional salt and pepper to taste. Top vegetables with cheese then cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 20 minutes until vegetables are tender and cheese is bubbly.

Serves: 4-6


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Pineapple Dr. Pepper Spare Ribs



8-10 boneless pork spare ribs 1 (6 oz.) can tomato paste
1 green bell pepper; diced 1 cup medium Pace Picante sauce
1 yellow onion; diced 3/4 cup brown sugar
1 (20 oz.) can pineapple tidbits 4 cloves garlic; minced
1 (12 oz.) can Dr. Pepper 2 tsp. coarse ground black pepper




Trim most of the fat from ribs. Arrange ribs in the bottom of a 12" Dutch oven. Drain pineapple reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs. In a large bowl stir together the remaining ingredients including the reserved pineapple juice and pour over ribs. Cover oven and cook for 2 hours using 6-7 briquettes bottom and 12-14 briquettes top heat (325 F.) replenishing briquettes once after 1 hour of cooking time. Turn and baste ribs in oven juices carefully every 1/2 hour.

Serves: 8-10



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Pineapple Dr. Pepper Beans


1/2 lb. smoked bacon; sliced 1/2 cup tomato paste
1 larce yellow onion; diced 1/2 lb. summer sausage; sliced
2 bell peppers; diced 1 cup brown sugar
1 cup chopped mushrooms 1 cup medium Pace Picante Sauce
4 cloves garlic; minced (1) 16 oz. can pineapple tidbits; drained
(2) 28 oz. cans Pork & Beans 1 can Dr. Pepper
2 tomatoes; diced

Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Slice bacon into 1/2" strips then fry in preheated oven until crisp. Add onions, bell peppers, mushrooms and garlic and continue cooking until tender. Add remaining ingredients. Reduce briquettes on bottom to 12-14. Cover and simmer 30 minutes stirring every 10 minutes.

Serves: 10-12


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Yummy Dutch Oven Potatoes


1 lb. thick slice bacon (1) 10 oz. can cheddar cheese soup
2 med. yellow onions; sliced 1 cup sour cream
5 cloves garlic; minced 2 Tbs. Worcestershire Sauce
1 1/2 cup fresh mushrooms; sliced 1 Tbs. Soy sauce
15 medium potatoes; peeled & sliced salt and pepper to taste
(1) 10 oz. can cream of chicken soup

Heat a 12" deep Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. In a large bowl combine remaining ingredients and mix well. Pour soup mixture over potatoes and stir until all potatoes are coated. Cover and cook 60 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 15 minutes.

Serves: 12
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David & Mary Ann
2018 Ford F350 Dually 6.7L Powerstroke
2006 Sunline Solaris T-264-SR
2012 Palomino Bronco B1500LB
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