n 6 quart or larger dutch oven with enough water to cover
Preheat oven to 500 Degrees while doing
In a Dutch oven, place potatoes and enough salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20-25 minutes or until potatoes are tender.
Meanwhile, in a large skillet cook onion in hot butter over medium heat until tender. Add sage, salt, and pepper. Cook for 1 minute. Stir in cranberries. Remove from heat.
Drain potatoes. Return to Dutch oven. Add half-and-half (or other milk); mash with a potato masher or beath with an electric mixer until smooth. Stir in onion-sage mixture.
Melt margarine in pan.
Add onions and celery and cook til gender and golden.
Add remaining ingredients except for meat, potatoes and sauerkraut.
Simmer 20 minutes.
Brown ribs in Dutch oven.
Add sauerkraut and sauce.
Cover and cook til ribs are tender - 1 hour or so.
Turn ribs occasionally.
Add potatoes and cook 20-30 minutes.
t or on a metal Dutch oven camp table with wood
oat completely.
In the dutch oven (or heavy pot) combine the
Keep potatoes covered with salt water
preheat dutch oven over hot coals.
dredge chicken in seasoned flour and brown in dutch oven
after chicken is brown add veggies,garlic.
and 1/2 the beer.
cover and place over coals for 30 minutes. I also put coals on top.
after 30 minutes add the soup and cook another 30 minutes or until everything is done.
hops.
Place fat in dutch-oven.
Over medium heat; cook
This Dutch oven recipe can take a
Shape hamburger into patties.
Place meat in bottom of oven proof Dutch oven.
Add a layer of sliced, raw, peeled potatoes. Then add a layer of onion, sliced in rings.
Salt and pepper. Repeat with hamburger patties, potatoes and onion until Dutch oven is filled.
Cover Dutch oven with foil.
Bake at 325\u00b0 to 350\u00b0 for 30 to 45 minutes.
Time may vary according to size of hamburger patties and thickness of potato slices.
12-inch cast iron Dutch oven with lid, raised over the
Place dutch oven on high
live oil in a large Dutch over over medium-high heat
Coat bottom and sides with 2 tablespoons melted butter.
Arrange sliced onions in bottom of 10\" Dutch Oven.
Sprinkle onion layer with brown sugar, salt and pepper.
Layer sweet potatoe slices over onion layer.
Combine maple syrup, melted butter and thyme in small bowl. Pour over sweet potatoes and onions layers.
Put lid on dutch oven and bake using 12 briquettes bottom heat (LP=med.high) and 14 briquettes top heat for 1 hour. Potatoes and onions should be tender.
If beef is cooked, chop up and put in Dutch oven.
If beef is raw, brown it in Dutch oven, then add salt and pepper, diced raw potatoes, peeled and diced raw carrots, diced onion, both cans of soup and 1/2 soup can of milk.
Cover; cook until meat and vegetables are all tender, about 25 minutes.
Heat oil in a large Dutch oven over medium-high heat.
Heat the olive oil and garlic in the Dutch oven and add the chicken. Season with salt and pepper and brown on both sides. Then add the white cooking wine, lemon juice and onion. Stir together and cover, cook for about 15 minutes.
Stir in the frozen peas.
Prepare the potatoes or other side dish while the peas heat up with the chicken.
Serve Dutch Oven Lemon Chicken with Peas, along with the side dish.
n bottom of a 12\" dutch oven, if you can't melt
Rub meat with salt.
Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once.
Reduce heat; pour barbeque sauce and cider over meat.
Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours.
Add carrots, potatoes and onions 1 1/2 hours before end of cookign time.
Add okra 15 minutes before end of cooking time.