Easy Dutch oven recipes; Dutch oven cooking is one of the easiest methods of preparing food - either in your home kitchen or when you are camping.
Combine that with some easy Dutch oven recipes and you have easy camping meals that are simply delicious.
Camp Dutch oven cooking is not only fun - it is also very easy to do. With very few exceptions, any of your favorite recipes can be adapted to cooking in a Dutch oven.
Dutch oven cooking is the source for making classic camping food and produces good camping food recipes.
A Dutch oven is really good for making your favorite healthy breakfast recipes, as well as many others.
A good Dutch oven cooking tip that I have learned from experience - take along a metal bucket or similar container that is just a little larger around than your Dutch oven. If the wind is blowing hard when you want to start cooking - arrange the hot coals in the bottom of the bucket - set the Dutch oven on top - put the lid on and arrange the top coals. This makes for really good protection for cooking when the wind is more than just a breeze!
You could also make a windbreak around your oven with aluminum foil. Just wrap it around to keep the wind off the briquettes.
Wind is a big enemy for Dutch oven cooking - the coals burn up fast and it's hard to get enough heat - protect it however you can and you will have better results.
Sometimes it feels overwhelming to figure out how many hot coals should be on the bottom of the Dutch oven and how many should be on the lid.
A simple rule for the number of coals - take the diameter of your Dutch oven minus 2 or 3 for underneath the pot, and the diameter plus 2 or 3 for the number to put on the lid. This will work for most cooking needs.
The most popular size for Dutch ovens is 12 or 14 inches - so for a 12 inch diameter oven, you would use 9 or 10 coals underneath and 14 or 15 on the lid.
Put your hot coals in an evenly-spaced circular design underneath and about half an inch inside the outer rim - then do the same for the top plus 3 or 4 in the center of the lid.
Rotate oven every 15 minutes in a clockwise motion and move the lid in a counter-clockwise motion. Take a quick look inside to see how your food is cooking - be sure to use a lid lifter so ashes don't get in your food!
When you want to check on how your food is cooking, be really careful not to get ashes in the food. I recommend that you use a lid lifter to help prevent this. Otherwise, it is easy to tip the lid a bit and there go the ashes right on top of the food!
Have a small whisk broom handy also, so you can brush away any ashes right along the edge before you open it.
The other important thing is to have some heavy leather gloves like welders gloves for handling the hot lid. Remember to provide something to put the lid on too - you don't want it to get dirty.
There is nothing worse than having ashes get in the wonderful dish you have prepared, so take care!
Here are some favorite and easy Dutch oven recipes that we like to cook when we are camping:
Dutch Oven Cobbler - Easy Dutch Oven Recipes
Ingredients: 1 lemon cake mix - 1 can 7UP or Sprite - 2 large cans of sliced fruit with juice, your choice - 1/4 cup flour - 1/4 cup butter, cut in pieces.
Directions: Using a 12 inch Dutch oven, spray bottom and sides with Pam - empty the cans of fruit into the oven and spread out evenly - in a bowl, stir the soda into the cake mix and pour over the fruit - put butter pieces over the top.
Put the lid on and bake for 45 to 60 minutes using 10 briquettes on the bottom and 16 briquettes on the top.
Ingredients: 1 tube of refrigerated pizza dough - 1 can of tomato sauce - shredded mozzarella cheese - garlic powder - oregano - sliced onion - sliced peperroni.
Directions: Take pizza dough out of the tube and cut in half. Spread one piece in the bottom of an oiled 12 inch oven, bringing it up a little bit on the edges - save the other half for another pizza. Spread half of the tomato sauce on the dough and sprinkle with garlic powder and oregano. Add some salt and pepper, the sliced onions and sliced pepperoni.
Put the lid on and bake for 10 minutes with 24 briquettes on the lid and 8 underneath. Remove the lid and sprinkle with the cheese - put lid back on and let cheese melt.
Ingredients: 2 large cans of sliced peaches with juice - 1 white or yellow cake mix - 1 box of vanilla instant pudding - 1 can 7UP or Fresca.
Directions: Using an oiled 12 inch oven, put the peaches in first - sprinkle with the pudding, then put the cake mix over the top - pour soda over all.
Put the lid on and cook for 45 to 60 minutes with 12 briquettes on top and 12 on the bottom, rotating every 15 minutes.
Ingredients: 4 to 5 pound beef roast - 1 tsp. Kitchen Bouquet - 4 beef bouillon cubes - 1 tbsp. oil.
Directions: Using a 12 inch Dutch oven, brown all sides of the roast in hot oil - sprinkle with salt and pepper - put in 3 cups of water, Kitchen Bouquet and bouillon cubes.
Put the lid on the oven and cook for 4 hours with 10 briquettes on the top and 6 on the bottom - add new hot briquettes every hour - if there is wind, use 12 briquettes on the top and 8 on the bottom - replace every 45 minutes.
Ingredients: 1 pound of hamburger - 6 carrots, sliced - 1 onion, sliced - 1/2 cup pearl barley - 10 beef bouillon cubes - 1 can whole kernel corn - 1 can cut green beans - 1 can diced tomatoes.
Directions: Brown the hamburger in a Dutch oven - add onion, carrots, barley, bouillon cubes and 2 quarts of water - cover and cook for 1 hour with 6 briquettes on top and 18 underneath until barley is done - add the corn, beans, tomatoes and heat through.
Serve with warm bread.
Ingredients: 1 package of yeast - 1 1/2 cups warm water - 1 tsp. sugar - 3 cups flour - 1 1/2 tsp. salt
Directions: Dissolve yeast in warm water with the sugar - mix salt with flour and add, stirring with a wooden spoon - cover and let rise for 6 hours - empty out onto a floured surface and sprinkle with a little flour - fold over a number of times, adding a little flour if needed - shape into a ball by folding under the edges - put in an oiled oven and let rise for 1 1/2 hours - put three 1/4 inch deep slashes in the top - bake for 35 to 40 minutes with 24 briquettes on top and 8 briquettes underneath.
Ingredients: 10 boneless, skinless chicken breasts - 2 tbsp. oil - 3 cans cream of mushroom soup - 5 cups of instant rice - 1 bag shredded cheese.
Directions: Using a 12 inch Dutch oven, brown chicken in oil - cover and cook 30 minutes with 12 briquettes on top and 8 briquettes underneath.
When chicken is done, bring 5 cups of water to a boil and add the instant rice - cover and remove from the heat - let stand for 5 minutes.
Put the rice over the chicken - add soup mixed with 1 soup can of water - sprinkle cheese over the top - cover and cook for 20 to 30 minutes.
Ingredients: 6 pork chops - 1/3 cup ketchup - 1/3 cup brown sugar - 1 tsp. ginger - 1 tbsp. worcestershire sauce - 3 cloves garlic, minced - 3/4 cup soy sauce - salt and pepper to taste.
Directions: In a 12 inch Dutch oven, brown the pork chops - mix ketchup, brown sugar, ginger, worcestershire, garlic, soy sauce, salt and pepper - pour over pork chops.
Cook for 2 hours with 13 briquettes on the lid and 4 underneath. If using a crockpot, cook on low for 6 hours.
Ingredients: 2 pounds round steak - 1 cup chopped onions - 3 cans cream of mushroom soup - 1 soup can of water - 1 can sliced mushrooms - 8 ounces of sour cream - 6 cups of cooked noodles or rice.
Directions: Cut the round steak into bite-sized pieces - brown in a 12 inch Dutch oven - cover and cook for 3 hours with 4 briquettes on the bottom and 12 on the top - replenish every hour - add the sour cream and serve over rice or noodles.
Ingredients: 1 cup dark Karo syrup - 3 eggs - 1 cup of sugar - 2 tbsp. soft butter - 1 tsp. vanilla - 1 1/2 cups pecan halves and pieces - 1 unbaked deep dish pie crust.
Directions: Mix syrup, eggs, sugar, butter and vanilla - add pecans and pour into the crust that is in a foil pan.
Set the pie pan on three 1/4 inch bolts set in the bottom of the Dutch oven - cover and bake for 60 minutes with 18 briquettes on the lid and 6 underneath.
Ingredients: 1 cup rice - 2 tbsp. olive oil - 1 small can tomato sauce - 2 cups of chicken broth - 1/4 tsp. garlic powder - 1/4 tsp. cumin.
Directions: Using a 12 inch Dutch oven, saute rice in the oil until it is lightly browned - add tomato sauce, chicken broth, garlic powder and cumin - cover and simmer for 20 minutes using 6 briquettes on the top and 18 briquettes underneath.
Ingredients: 3 pound beef roast - 2 cups water - 1 can Dr. Pepper - 1 tbsp. worcestershire sauce - 3 cloves garlic - salt and pepper.
Directions: Brown and season with salt and pepper all sides of the roast in a 12 inch oven - add water, Dr. Pepper, worcestershire and garlic - cover and cook for 3 hours with 12 briquettes on the top and 8 on the bottom - replace coals every hour.
Ingredients: 1 cup cooked and cut up chicken - 1 3/4 cup frozen mixed vegetables, thawed - 1 can cream of chicken soup - 1 cup Bisquick - 1/2 cup milk - 1 egg.
Directions: Combine chicken, vegetables and soup and put in a 9 inch pie pan - mix Bisquick, milk and egg and pour over - set pie pan on three 1/4 inch bolts in a 12 inch Dutch oven - cook for 30 minutes or until top is browned, with 21 briquettes on the lid and 7 underneath.
Be sure to try some of these recipes - you will love them!
Learn how camp Dutch oven cooking will let you make easy camping meals. Your food will have a wonderful flavor that only Dutch oven camp cooking can give.
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Easy Camping Recipes - Are you looking for easy camping recipes? You will find many delicious recipes for easy camping meals here with more being added all the time.
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