Dutch Oven Cooking

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More About This Book

Overview

Terry Lewis serves up some of his tastiest dishes in this collection of Dutch oven recipes designed to inspire new cooks, those with some experience under their belts, and the well-seasoned cook-off masters. Beginners will find success with Dutch Oven Stew, Chicken and Rice, and Easy Cobbler, while the intermediate level cooks will enjoy making Chicken Cordon Bleu, Honey Rolls, and Oatmeal Chocolate Cake. Folks looking to compete with the best can try their hand at Maple BBQ Baby Back Ribs with Buttered Almond Rice, Sourdough Herb Rolls, and Carmel Pumpkin Cheesecake.

Product Details

  • ISBN-13: 9781423614593
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 4/1/2011
  • Pages: 128
  • Sales rank: 111,906
  • Product dimensions: 7.10 (w) x 8.60 (h) x 0.90 (d)

Meet the Author

Terry Lewis, with the help of his daughter Tori, is a two-time winner of the World Championship Cook-offs held by the International Dutch Oven Society. He has been cooking and competing in Dutch oven events for over twenty years and occasionally uses his expertise to judge cooking competitions. Terry lives in Tabiona, Utah.

Read an Excerpt

Vegetable Medley

12-inch Dutch oven

39 hot coals

12-14 servings

4 to 5 thick strips bacon

1 large onion, thinly sliced

2 cups diagonally sliced carrots

1 cup diagonally sliced celery

2 cups broccoli florets

2 cups cauliflower florets

12 to 14 new red potatoes, quartered

2 tablespoons vegetable oil

1 envelope (1.3 ounces) dry onion soup mix

1 can (10.75 ounces) cream of mushroom soup, condensed

Water

Cook bacon in Dutch oven over 12 coals, remove, and dice. Place all vegetables and oil into the Dutch oven; stir to coat. Add dry soup mix and bacon and stir. In a small bowl, combine soup with three-fourths can of water and then pour over vegetables.

Cover and bake, using 9 coals underneath the oven and 18 on top, for 40 minutes. Using a large spoon, gently turn over the vegetables once or twice while cooking, do not stir.

Variation: You may add grated cheese of choice on the top of the vegetables once they are done.

Table of Contents

Introduction | 8

Beginner

Breads

Pizza Pull-A-Parts | 14

Corn Bread | 16

Sides

5-Bean Baked Beans | 17

Cowpoke Beans | 19

Vegetable Medley | 20

Main Courses

Omelet | 22

Lasagna | 23

Chicken and Rice | 25

Dutch Oven Chicken | 26

Southwest Chicken | 27

Barbecue Ribs | 28

Dutch Oven Stew | 31

Pot Roast | 32

Tri-Tip Roast | 33

Desserts

Easy Cobbler | 34

Apple Crisp | 37

Zucchini Brownies | 38

Zucchini Cake | 39

Coffee Cake | 40

Pumpkin-Pie Cake | 43

Intermediate

Breads

Cinnamon Rolls | 46

Honey Rolls | 49

Sides

Dutch Oven Potatoes | 50

Twice-Baked Potatoes | 53

Broccoli Bake | 54

Stuffed Bell Peppers | 55

Main Courses

Easy Breakfast | 56

Pizza | 58

Buttermilk Chicken, Biscuits, and Gravy | 59

Chicken Cordon Bleu | 62

Roast Chicken | 63

Barbecue Chicken and Barbecue Beans | 64

Chicken and Cheese Chimichangas | 68

Garlic Chicken | 69

Barbecue Country Pork Ribs | 70

Pot Roast and Vegetables | 73

Desserts

Fresh Berry Tart | 74

Terry's Dutch Oven Brownies | 76

Oatmeal-Chocolate Chip Cake | 78

German Chocolate Cake | 79

Chocolate-Topped Coffee Cake | 82

Advanced

Breads

Sourdough Herb Rolls | 86

South Fork Surprise Bread | 88

Awesome White Rolls | 90

Stuffed Chicken-Tarragon-Cheese Rolls | 92

Main Courses

Stuffed Chicken Breasts | 94

Sweet and Sour Meat Balls | 95

Spicy-Glazed Pork Tenderloins | 96

Maple-Barbecue Baby Back Ribs with Buttered Almond Rice | 98

Savory Rib-eye with Stuffed Mushrooms | 101

Spinach-Stuffed Beef Tenderloin | 105

Desserts

Harvest Peach-Raspberry Pie | 106

Spiced Apple-Pear Pie | 110

Huckleberry-Apple Pie | 113

Apple-Almond Mince Pie | 115

Caramel-Pumpkin Cheesecake | 118

Something-to-Crow-About Carrot Cake | 121

Spicy Applesauce Cake with Caramel Icing | 123

Index | 125

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