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Dutch Oven Cooking Recipes
Dutch Oven Vegetables
12-inch Camp Dutch Oven
8 cups of bite sized mixed vegetables of your choice
(For example, broccoli florets, cauliflower florets, baby carrots, mushrooms, onions, bell pepper, zucchini, butternut squash, rutabaga).
1/4 pound butter
8 ounces grated sharp Cheddar cheese
8 ounces grated fresh Parmesan cheese
Salt and pepper
Water
Put 1/4 inch water into a 12-inch camp Dutch oven and add vegetables. Season generously with salt and pepper - more than seems enough. Place slices of butter on top of vegetables. Put Dutch oven over 23 hot coals until recipe is steaming, then pull out at least half of the coals. Steam vegetables until carrots are tender. Set oven of coals, remove water with baster, cover vegetables with the grated cheeses and put lid on the oven. Serve when cheese is melted.
Lodge Camp Dutch Oven Cooking 101
8 cups of bite sized mixed vegetables of your choice
(For example, broccoli florets, cauliflower florets, baby carrots, mushrooms, onions, bell pepper, zucchini, butternut squash, rutabaga).
1/4 pound butter
8 ounces grated sharp Cheddar cheese
8 ounces grated fresh Parmesan cheese
Salt and pepper
Water
Put 1/4 inch water into a 12-inch camp Dutch oven and add vegetables. Season generously with salt and pepper - more than seems enough. Place slices of butter on top of vegetables. Put Dutch oven over 23 hot coals until recipe is steaming, then pull out at least half of the coals. Steam vegetables until carrots are tender. Set oven of coals, remove water with baster, cover vegetables with the grated cheeses and put lid on the oven. Serve when cheese is melted.
Lodge Camp Dutch Oven Cooking 101
Cheesy Potato Wedges
12-inch Dutch Oven
4 Russet potatoes
1/2 pound butter
1/3 cup Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon seasoned salt
Parsley flakes
Wash potatoes and cut each one into 8 wedges. Melt butter in Dutch oven. Coat potato wedges with butter on both sides. Arrange in the Dutch oven in a circular pattern. Mix cheese and spices and sprinkle over the potatoes. Sprinkle with parsley flakes and bake with 1/3 of the coals on the bottom and 2/3 of them on the top until you can pierce the potatoes easily with a fork. Watch the bottom heat; you may have to finish baking from the top. Don't overcook. Serves 4 to 6.
Lodge Camp Dutch Oven Cooking 101
4 Russet potatoes
1/2 pound butter
1/3 cup Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon seasoned salt
Parsley flakes
Wash potatoes and cut each one into 8 wedges. Melt butter in Dutch oven. Coat potato wedges with butter on both sides. Arrange in the Dutch oven in a circular pattern. Mix cheese and spices and sprinkle over the potatoes. Sprinkle with parsley flakes and bake with 1/3 of the coals on the bottom and 2/3 of them on the top until you can pierce the potatoes easily with a fork. Watch the bottom heat; you may have to finish baking from the top. Don't overcook. Serves 4 to 6.
Lodge Camp Dutch Oven Cooking 101
Pecan Praline French Toast
- 3/4 cup butter
- 1 cup light brown sugar, packed
- 1 cup pecans, coarsely chopped
- 8 large eggs
- 1 1/2 cups milk
- 1 tsp pure vanilla extract
- 2 tsp cinnamon
- 1/2 loaf French bread, cut in 1" slices
In a Dutch oven, melt the butter. Stir in the brown sugar. Sprinkle with the pecans and remove from fire.
In a medium bowl, beat the eggs and stir in the milk, vanilla and cinnamon. Dip the slices of bread into the egg mixture allowing egg to soak in. Arrange the slices over the brown-sugar mixture in the oven. Pour any remaining egg mixture over the bread.
Cover and bake for 35 to 40 minutes on medium hook over low fire until the toast is golden brown. Invert onto plates and serve. Oven Directions: Bake in 350 oven for approximately 35 minutes until toast is golden brown.
Serving Size: 6
Razzle Dazzle Camping Recipes
Peachy Dutch Oven French Toast
- 1 dozen eggs
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1 loaf French or Italian bread, sliced
- 1/2 pound butter or margarine
- 1 pound brown sugar
- 3 (16 ounce) cans peaches, drained and quartered
Heat a large Dutch oven by covering it with coals for 15 minutes.
Beat the eggs, milk, vanilla extract and cinnamon in a large mixing bowl. Slice the bread and let it soak in the egg mixture.
Remove preheated oven from coals and melt butter in the bottom. Add brown sugar and mix well with butter until caramelized. Put the drained peaches over the caramelized sugar. Place the egg/bread mixture on top of the peaches, cover with lid and return the Dutch oven to the coals. Bake 45 minutes at about 350 degrees F (medium hot coals. Cooking time is shorter if the temperature is higher, but watch the edges so they don't burn). For the first 10 minutes, use coals only on the bottom. Then add coals to the oven top and continue baking until done. With the caramel topping, you probably won't even need syrup.
Serves 8.
Razzle Dazzle Camping Recipes
Easy Pineapple Upside-Down Cake
12-inch Camp Dutch Oven
In a 12-inch camp Dutch oven, melt butter. Sprinkle with brown sugar. Place pineapple slices over brown sugar. There should be room for 7-8 slices. Place a cherry in the center of each slice. In a medium bowl, combine cake mix, eggs, and reserved juice and water. Stir for 2 minutes. Spoon over pineapple slices. Place over 6 coals with 18 on lid. Cook at 350°F for 25-30 minutes. When done, place serving plate inverted over camp oven and carefully flip the camp oven. Remove oven and replace any pineapple that may have stuck. Serve warm with ice cream or whipped cream.
Lodge Camp Dutch Oven Cooking 101
- ½ cup butter
- 1 cup brown sugar
- 1 (20 oz.) can pineapple slices
- Juice from pineapple slices plus enough water to make 1-1/2 cups
- 8 maraschino cherries
- 1 yellow cake mix
- 3 eggs
In a 12-inch camp Dutch oven, melt butter. Sprinkle with brown sugar. Place pineapple slices over brown sugar. There should be room for 7-8 slices. Place a cherry in the center of each slice. In a medium bowl, combine cake mix, eggs, and reserved juice and water. Stir for 2 minutes. Spoon over pineapple slices. Place over 6 coals with 18 on lid. Cook at 350°F for 25-30 minutes. When done, place serving plate inverted over camp oven and carefully flip the camp oven. Remove oven and replace any pineapple that may have stuck. Serve warm with ice cream or whipped cream.
Lodge Camp Dutch Oven Cooking 101
