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Dutch Oven Recipes

dutch oven recipes

Dutch Oven Chicken Parmesan

6 boneless, skinless chicken breasts (about 2 pounds) or about 2 pounds of chicken tenders
2-Tbsp. margarine melted (optional)
1/2 cup grated Parmesan cheese (2 oz)
1/4 cup dried oregano leaves and parsley flakes
1/4 tsp. each paprika, salt and black pepper (Spicy option: substitute up to 1/4 tsp. red pepper for black pepper)

Prepare charcoal for a 400 F oven. (For a 12 inch oven, use about 28 full briquettes - this can vary depending manufacturer of briquettes and the size of the oven used). Combine dry ingredients. Dip chicken in melted margarine, if desired. Coat with dry ingredient mixture arrange in a single layer in a 12-inch Dutch oven. When all of the briquettes are lit spread about 11 briquettes evenly inside a circle no larger than the bottom of the oven for bottom heat; spread the remaining briquettes evenly on top of the oven. Bake 20 to 25 minutes or until tender. About half way through cooking, the breasts can be turned to brown both sides, if desired. Remember to turn the oven 1/4 to 1/3 turn every 8 to 10 minutes.
Notes: When preparing for large gatherings, use chicken tenders or chicken nuggets (tenders cut into pieces about 3/4 inch long). Use a larger Dutch oven for larger quantities. A 14-inch Dutch oven can hold about 12 chicken breasts or about 4 pounds of chicken tenders/nuggets.

dutch oven recipes

Dutch Oven Redux
Use a Dutch oven, about 8 charcoals under and about 6 on the lid. The amount of ingredients depends on how much you like each.

One-can biscuits, jumbos are best
3 or 4 eggs (or the yoke-less kind in little cartons)
1/2 pound or more bacon - or Canadian bacon - or turkey bacon
Grated cheeses: cheddar, mozzarella
About 8 oz. fresh mushrooms, sliced or halved
Sliced olives, maybe
Sliced sweet onions, maybe
Sliced tomato, maybe
Sliced hot peppers, ma

Fry the bacon or whatever in the Dutch oven lid and set aside. Put the biscuits in the bottom of the Dutch oven and press them together. Cover and bake the biscuits about 15 minutes. Then add the remaining ingredients, layering them, cheese on top. Bake until the eggs are set and biscuits look brown around the edges, about 15-25 minutes.

dutch oven recipes

Spicy Shrimp Creole

3 tablespoons vegetable oil
2 cups julienne celery
2 onions, chopped
4 cloves crushed garlic
1 teaspoon white sugar
2 tablespoons all-purpose flour
1-teaspoon salt
1 teaspoon ground black pepper
1/2-teaspoon cayenne pepper
2 (14.5 ounce) cans crushed tomatoes
1 (15oz)-can tomato sauce
1 bay leaf, crushed
1-tablespoon hot pepper sauce
2 pounds medium shrimp - peeled and divined

Heat oil in a Dutch oven on medium heat. Sauté celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften. Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, and then turn the heat to low. Let the mixture simmer for 30 minutes, stirring occasionally. Approximately 15 minutes before serving add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked

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