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Dutch Oven Camping Recipes

Dutch oven Biscuits

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Ingredients:

  • ½ pound flour
  • 2 pkg. yeast
  • 4 cup water
  • 3 sticks butter

Equipment:

Preparation:

Add all the ingredients into a mixing bowl and let sit for 20 minutes, stirring occasionally.

Pat the batter into personal size biscuits. Put in Dutch oven and cover (top and bottom) with red hot coals. Cook for 10 minutes, or until golden brown. Recipe makes 2 Dutch oven full.

 

 

Hearty Dutch Oven Breakfast

One Pot Camping Recipes One Pot Camping Recipes

Ingredients:

  • 1 pkg. bacon
  • ½ pound sage sausage, cooked and crumbled
  • 1 medium onion, diced
  • 1 2 pound bag hash brown potatoes, diced
  • 1 pkg. shredded sharp cheddar cheese
  • 1 dozen eggs

Equipment

  • cast-iron skillet
  • Dutch oven
  • knife
  • fork
  • bowl

Preparation:

Pre-heat Dutch oven with 6-9 coals on the bottom and 12-15 on top. Slice bacon and onion into small pieces and brown in the bottom of the Dutch oven until onions are translucent. Stir in the hash browns and cover.

Remove lid and stir occasionally to brown potatoes (15-20 minutes). Scramble the eggs in a bowl and pour over the hash browns. Cover and cook until eggs start to set (10-15 minutes). Sprinkle shredded cheese over the egg mixture, cover, and continue to heat until eggs are completely set and the cheese is melted. Slice and serve.

OR..

You can scramble and cook the eggs separately and mix all ingredients together and put into the Dutch oven and bake for 15-20 minutes or until the cheese has melted. It’s not a quiche, but more like a casserole.

 

 

Dutch Oven Potato Soup

Dutch Oven Camp Recipes

Ingredients:

  • 8-10 medium potatoes, peeled and diced
  • 1 small onion, chopped
  • 3 carrots, diced
  • 1 jar bacon bits
  • 2 cans cream of celery soup
  • 1 stick margarine
  • 1 package shredded cheese
  • 2 cups milk
  • 2 cups water
  • salt and pepper

Equipment:

  • Dutch oven

Preparation:

Add all ingredients to Dutch oven. Mix together and cover with lid. Cook over fire on grate for around 30 minutes or until the potatoes are tender. Stir occasionally to keep the potatoes from sticking. Serve in a bowl and add shredded cheese on top for added taste.

Dutch Oven Roast

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Ingredients:

  • 1 roast (6-8 pound)
  • 15-20 whole garlic cloves
  • 5 garlic cloves, diced
  • salt and pepper
  • Italian seasoning
  • 1 onion, sliced
  • 10 medium potatoes, cut in half
  • 2 pounds carrots (can use baby carrots)
  • ½ cup water (or beer, whisky, red wine)

Equipment:

  • knife
  • Dutch oven
  • big spoon or ladle

Preparation:

Poke holes in the roast with the knife and insert the garlic on all sides at random depths. Season with salt, pepper and Italian seasoning, rubbing them all over the roast. Place the roast in the center of the Dutch oven and cover with half the onion. Place the carrots and potatoes around the roast, then add the rest of the onions and diced garlic. Add ½ cup liquid (water, beer, whiskey, red wine). Cover and place on hot coals. Place 10-20 coals on top.

DO NOT TOUCH FOR TWO HOURS.

Open carefully and check for doneness. Cook for another 20-40 minutes more while preparing the rest of the meal.

Transfer most of the vegetables to a dish. Cut the roast right in the Dutch oven. With a big spoon or ladle, pour juice over the meat and vegetables.

Serve with salad and/or rolls.

 

 

Baked Steak with Mushroom Gravy

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Ingredients:

  • 1 round steak (3 pound), cut into portion sized pieces
  • 1 can beef broth
  • 1 can cream of mushroom soup
  • 1 pound mushrooms, sliced
  • 3 onions, sliced
  • salt and pepper
  • extra-virgin olive oil

Equipment:

  • Dutch oven

Preparation:

Heat the Dutch oven on a grate over the fire. Add oil to prevent sticking. Add steak pieces. Brown on all sides. Remove the steak and set aside. Add onions and mushrooms. Cook until tender. Meanwhile, in a bowl, mix together cream of mushroom soup and beef broth. Add soup mixture to the Dutch oven. Season with salt and pepper. Add the steak back into the Dutch oven. Cover and cook 1 1/2 to 2 hours, over low fire until the steak is tender.

 

 

Dutch Oven Chicken Paella, a Gourmet Camping Recipe

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Ingredients:

  • 3 pounds boneless chicken thighs
  • ¼ cup extra-virgin olive oil
  • 2 chorizo sausages, cooked, sliced
  • salt and pepper
  • 1 onion, diced
  • 4 garlic cloves, crushed
  • 1 (15 oz.) can crushed tomatoes, drained
  • 2 boxes Rice-A-Roni Savory Whole Grains – Spanish Flavor
  • generous pinch saffron threads (optional)
  • dried peas (optional)
  • lemon wedges, for serving
  • 3 cups water

Spice mix for chicken:

  • 1 tbs. sweet paprika
  • 2 tsp. oregano
  • salt and pepper

Equipment:

  • 1 heavy duty Ziploc bag
  • knife
  • pan
  • Dutch oven

Preparation:

Cut the chicken into bite sized pieces. Place in a large size Ziploc bag. Add spice mix and rub over the chicken while inside the bag. Refrigerate (put in the cooler) for 10 minutes.

Heat oil in the pan over medium-high heat. Sauté the chorizo sausage until browned. Remove and set aside. Add the chicken and cook thoroughly, browning on all sides. Remove from pan and set aside.

In the same pan, sauté the onions until translucent. Add the garlic. Be careful not to burn it. Add the tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Add 3 cups of water and the seasoning packets from Rice-A-Roni. Simmer for 10 minutes, gently moving the contents around so the rice cooks evenly and absorbs all the liquid. Add the chicken, chorizo sausage and saffron to the Dutch oven. Cover with the lid. Place on coals. Put 10-15 coals on top. Simmer, without stirring, until the rice is al dente (about 15 additional minutes). When the paella is cooked and the rice looks moist and fluffy, return the Dutch oven to the coals for 40 seconds to 1 minute or until you can smell the rice toasting at the bottom. Then it is perfect. Remove from heat and let it rest for 5 minutes. Garnish with lemon wedges and rehydrated dried peas (optional).

 

 

Dutch Oven Chicken Pot Pie

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Ingredients:

  • 2 large chicken breast, cooked and shredded
  • 2 large cans of mixed vegetables, undrained
  • 2 cans of cream of mushroom or cream of celery soup
  • 1 can of biscuits (10 pack)

Equipment:

  • Dutch oven

Preparation:

Place all ingredients, except the biscuits, in the Dutch oven. Warm until thoroughly heated. Add the biscuits on top of the chicken and vegetable mixture. Cover and place on coals until the biscuits are baked (about 10-12 minutes).

 

 

Dutch Oven Popcorn

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Ingredients:

  • popcorn
  • ½ cup (or 1 stick) butter or margarine
  • salt

Equipment:

  • Dutch oven
  • brown paper bag

Preparation:

Melt butter in the Dutch oven. Cover majority of the bottom of the oven with a layer of popcorn. Place lid on the oven and bake until the corn stops popping. During popping time, rotate the over to stir the popcorn. Pour popped corn into a paper bag. Pour additional melted butter over the top and season with salt. Shake the bag. Eat!

 

 

Dutch Oven Campfire Beans

Dutch Oven Camping Recipes

Ingredients:

  • 1-2 pounds hamburger meat
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • ½ tsp. minced garlic
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can chick peas
  • 1 (8 oz.) can butter beans
  • 1 (24 oz.) can great northern beans
  • 1 (15 oz.) can kidney beans
  • 2 tbs. chili powder
  • 3 cups water
  • salt and pepper
  • corn bread

Equipment:

  • Dutch oven

Preparation:

Brown the hamburger meat in the Dutch oven. When done (no pink), pour excess fat from the pan and discard. Add all ingredients into to oven and bring to a simmer. Cook for about 1 hour, stirring frequently. Salt and pepper to taste. Top with fresh chopped onion and serve with corn bread.

Tip: Make the corn bread ahead of time at home. Wrap it in foil and warm it up on the grill or next to the campfire.

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