n 6 quart or larger dutch oven with enough water to cover
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.
t or on a metal Dutch oven camp table with wood
rrange in Dutch oven or a casserole and cover with soup and water
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.
This Dutch oven recipe can take a couple
Mix together in Dutch oven all cans of soup (do not add liquid) and rice.
Place chicken pieces on top of mixture; sprinkle with dried onion soup.
Cover; place into the coals to cook for about 45 to 60 minutes.
Serves 5 to 6.
ell.
Heat a 12\" dutch oven using 16-18 briquettes on
Brown chicken breasts in small amount of oil; sprinkle with salt and pepper.
Combine undiluted soup and rice; spoon over top of browned chicken in Dutch oven.
Sprinkle Parmesan cheese over top and cover.
Bake in hot coals for about 45 minutes, until done and liquid is absorbed.
Cook in Dutch oven pan at 350\u00b0 for 2 1/2 to 3 hours or more. Stir once or twice.
Melt butter in bottom 10\" ducth oven and add cornflakes into butter. Remove butter and cornflakes to another container.
Add 3/8\" cubed potatoes, with skin on, into dutch oven. Mix milk and soup together and pour over potatoes.
Arrange grated cheese or slices to cover the potatoes. Sprinkle corn flakes over top.
Bake on medium high heat, covered.
Mix together chicken, onion, green pepper, and 1 can of chilies.
Fill tortillas with mixture and some cheese.
Roll up and place in lightly greased Dutch oven.
Mix together enchilada sauce, soup, and sour cream.
Pour over tortillas.
Top with remainder of grated cheese, olives, and chilies.
Cover and bake in 350 degree oven for 45 minutes.
Pound steak with tenderizer or fork.
Pour flour into shallow pan.
Add salt and pepper.
Press steak into flour mixture and turn several times.
Heat oil in Dutch oven.
Brown steak on both sides, then add chopped onion.
Mix mushroom soup with equal parts water. Stir well and pour over steak.
Lower temperature and let simmer for 2 hours.
Add more water if necessary.
Stir from bottom as necessary.
Makes own gravy.
Serves 4 to 6.
In a dutch oven saute the onion and celery in butter until tender.
Add the chicken and top with the noodles.
In a bowl combine the soup, broth, lemon juice, and pepper.
Pour over the noodles, moistening all.
Scatter the mushrooms on top.
Cover and bring to a boil.
Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally.
Saute onion and celery in butter in Dutch oven until crisp-tender.
Arrange chicken in layer over vegetables; add spaghetti in a layer.
Combine soup, broth, lemon juice and pepper.
Pour over spaghetti, making certain all of spaghetti is moistened.
Sprinkle mushrooms over top.
Cover; bring to a boil. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes or until spaghetti is tender.
Garnish with Parmesan cheese and paprika.
Makes 4 generous servings.
Can be frozen or reheated.
Heat a 5-quart Dutch oven over medium-high heat. Add beef and cook, stirring occasionally, until cooked through. Drain.
Add green pepper, onion, tomato, olives, mushrooms, and oregano. Stir well.
Spread uncooked noodles evenly over the top, then sprinkle cheese over noodles.
Mix reserved olive liquid (or just use water), mushroom soup, and spaghetti sauce. Pour over the cheese and noodles.
Tightly cover pot, reduce heat to medium-low, and cook for 1 hour.
Mix ingredients thoroughly. Wrap in foil to form approximately 2-inch thick loaf. Place in center of foil-lined Dutch oven. Add chopped potatoes, carrots and/or various other vegetables of your choice in the pan around the meat loaf.
Sprinkle chicken breasts lightly with salt, pepper and paprika.
Place chicken breasts in crock-pot (Dutch oven).
n a large stockpot or Dutch oven over medium-high heat. Add
In a non-stick skillet over medium heat break up meat for about 7 min or till no longer pink. With slotted spoon, transfer to a dutch oven.
In same skillet saute celery, carrot, onion and garlic for 5 min or until soft. Add oil if needed. Add to dutch oven.
Add diced tomatoes, kidney beans, tomato soup, 1 can water, mushrooms, Worcestershire sauce, cayenne pepper and salt and pepper.
Bring to a boil, reduce to simmer, uncover and stir occasionally.
Add zucchini and parsley and simmer until tender.
Serve over the noodles.