Dutch Oven Peach Cobbler

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 (16 ounce) cans peach slices in syrup (heavy or light syrup)
• 1 pint fresh blueberries (optional)
• 1/2 cup baking mix (recommended ( bisquick)
• 1/3 cup sugar
• ground cinnamon
• 2 1/4 cups baking mix (bisquick)
• 1/4 cup sugar
• 1/4 cup butter, melted
• 1/2 cup milk
• cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon, store in an empty spice shaker jar, shake w)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 spray a dutch oven with vegetable oil cooking spray
• 3 drain 1 can of the peaches. combine both cans of peaches, including the juice from the undrained can, the blueberries (if using), the baking mix, sugar, and a sprinkling of cinnamon. place this mixture into the dutch oven.
• 4 to make the topping: combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag. drop bits of dough, using your fingers, on top of the peaches. sprinkle with cinnamon sugar.
• 5 place the dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown and crusty.

Dutch Sandwiches For 2

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 2/3 cup chopped cabbage
• 2 tablespoons mayonnaise
• 1/2 teaspoon prepared mustard
• 2 tablespoons chopped pimento stuffed olives
• 4 slices rye bread, buttered
• 4 slices ham

Recipe

• 1 combine cabbage, mayonnaise, mustard, and oives.
• 2 top 2 slices bread with ham, then cabbage mixture.
• 3 top with remaining bread.

Dutch Prune And Pecan Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3/4 cup confectioners' sugar
• 1 tablespoon confectioners' sugar
• 1/3 cup self-rising flour
• 1 teaspoon baking powder
• 2/3 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 20 prunes, pitted
• 6 ounces pecan halves
• 1/3 cup sugar
• 1 teaspoon cinnamon

Recipe

• 1 preheat oven to 360 degrees and butter a 9 in non-stick round baking pan.
• 2 mix the confectioner's sugar, the flour and baking powder in a large bowl. make a well in the middle.
• 3 add the rest of the cake ingredients to the well and mix very well with a wire whisk or electric mixer. pour batter in prepared pan.
• 4 arrange the prunes and pecan halves alternately around the top of the batter. mix the sugar and cinnamon and sprinkle evenly on top of the cake.
• 5 bake for 1 hour or until cake is nicely browned and golden at the edges.
• 6 serve warm topped with whipped cream sprinkled with nutmeg, if desired.

Dutch-style Potato Bake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 5 cups potatoes, peeled and chopped
• 2 cups tart apples, chopped (granny smith is a good choice)
• 1 1/2 cups sauerkraut, rinsed and drained
• 3 tablespoons cooking oil
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 slices bacon, cooked crisp and crumbled
• 2 tablespoons green onions, thinly sliced

Recipe

• 1 toss together the potatoes, apples, sauerkraut, oil, mustard, salt and pepper. transfer to a lightly greased 9x13-inch (23x33cm) baking dish.
• 2 bake at 400°f (205°c) for 1 hour, stirring occasionally, until potato and apple are tender and just starting to brown.
• 3 scatter crumbled bacon and sliced green onion on top. serve hot.

Dutch Shrimp Roulade

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 tablespoons butter
• 1/3 cup flour
• 1 1/4 cups milk
• salt, to taste
• black pepper, freshly ground, to taste
• 4 eggs
• 1/2 cup gouda cheese, grated (mature)
• 1/2 lb shrimp, cooked (either tiny pink or larger but finely chopped)
• 1 teaspoon lemon juice
• 1 pinch cayenne pepper
• 3 ounces cream cheese
• 1/2 cup greek yogurt
• 1 tablespoon chives, minced
• 1 teaspoon orange zest, grated
• 1 lemon, paper thin slices

Recipe

• 1 to make the roulade base: grease the 8 x 10 inch baking sheet and line with greaseproof paper.
• 2 preheat the oven to 390°f.
• 3 melt the butter in a small pan, stir in the flour and cook for a few minutes. add the milk and continue stirring; bring to the boil and cook until the mixture thickens.
• 4 season with salt and pepper.
• 5 transfer to a large bowl and cool slightly.
• 6 separate the eggs.
• 7 beating thoroughly, add the yolks to the sauce one at a time, then add the cheese.
• 8 whisk the egg whites until stiff and fold them into the sauce.
• 9 transfer the mixture to the prepared baking sheet spreading it evenly.
• 10 bake for 25 minutes or until just golden brown.
• 11 turn the cooked roulade base a second piece of greaseproof paper, peel off the bottom piece. cover with clean kitchen towel.
• 12 make the filling while the base is baking:
• 13 mix the shrimps with the lemon juice and chilli pepper.
• 14 beat the cream cheese with the umer, snip the chives and add with the orange zest.
• 15 fold in the shrimps and season to taste.
• 16 spread the shrimp mixture over the still warm roulade base.
• 17 using the greaseproof paper as an aid, roll lengthwise.
• 18 transfer to a long serving platter and slice.
• 19 garnish with lemon slices.

Dyna's Marionberry-chipotle Barbecue Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 20
• 6 tablespoons dark brown sugar (i use splenda blend brown sugar)
• 1/2 cup vinegar
• 1/4 cup molasses
• 1/4 cup worcestershire sauce
• 2 tablespoons dark (can substitute a lessor amount of extract)
• 2 tablespoons yellow mustard
• 1 tablespoon chili powder
• 2 teaspoons black pepper, freshly ground
• 2 teaspoons garlic powder
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 cup chipotle chile in adobo, finely chopped
• 2 cups ketchup
• 2 cups marionberry jam (i use preserves with no sugar added or you can use the costco brand with sugar)
• salt

Recipe

• 1 in large saucepan, combine sugar, vinegar, molasses, worcestershire, , mustard, chili powder, pepper, garlic powder, allspice and cloves.
• 2 bring to simmer over medium heat. cook, uncovered, until all ingredients are dissolved, stirring constantly, about 5 minutes.
• 3 stir in ketchup and bring to boil, stirring constantly.
• 4 add salt to taste.
• 5 reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and gently simmer sauce, uncovered, until dark and thick, about 30 minutes, stirring often.
• 6 use right away or transfer to jars, cover, cool to room temperature and then refrigerate. sauce will keep several months.
• 7 makes 5 cups or 20 servings.
• 8 notes:.
• 9 ** add the chipotle peppers to taste. since simmering will bring out the heat in the peppers, start by adding 1/4 cup of chipotles and cook for 30 minutes then taste again and add additional peppers if you like it really hot.
• 10 as with any recipe you can vary many of the ingredients to taste. some items that you might want adjusting are the amount of allspice, and/or cloves or the type of preserves. marion berry, blackberry, raspberry, strawberry, or blueberry, etc.

Dutch Slavinken # 1

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 lb ground beef
• 1/2 lb ground lamb
• 1 egg yolk
• 1/2 cup breadcrumbs
• 1 teaspoon mustard
• 1 1/2 teaspoons worcestershire sauce
• 1 1/2 teaspoons ketjap manis (sweet indonesian soy sauce) or 1 teaspoon soy sauce
• freshly grated nutmeg
• freshly grated pepper
• 6 slices of rindless streaky bacon (thin slices)
• 1 tablespoon butter (for frying) or 1 tablespoon margarine (for frying)

Recipe

• 1 mix all ingredients together, except for the bacon.
• 2 with the blunt side of a knife stretch the slices of bacon.
• 3 form the meat mixture into 6 sausages, wrap then a slice of bacon arround them.
• 4 melt the butter in a frying pan on high heat until brown, brown the slavinken on all sides.
• 5 you can secure the bacon with a wooden skewer but it will usually stay on.
• 6 lower the heat, add approx 1/2 cup of water and let them simmer for about 10-15 minutes until done.
• 7 note: double or triple the recipe and after completing step 3 freeze them, seperate or in portions.

Dutch Oven Lemon Chicken With Peas

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 garlic cloves, crushed
• 1 1/4 lbs boneless skinless chicken breasts or 1 1/4 lbs boneless skinless chicken thighs
• 1 cup white
• 2 lemons, juiced
• 1 onion, finely chopped
• 1 lb frozen peas
• baked red potatoes or sweet potato

Recipe

• 1 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 , lemon juice and onion. stir together and cover, cook for about 15 minutes.
• 2 stir in the frozen peas.
• 3 prepare the potatoes or other side dish while the peas heat up with the chicken.
• 4 serve dutch oven lemon chicken with peas, along with the side dish.

Dutch Oven Spareribs, Sauerkraut And Potatoes Supper

Total Time: 1 hr 55 mins Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 1 tablespoon margarine or 1 tablespoon butter
• 1/4 cup onion, chopped
• 1 small garlic clove
• 1 tablespoon lemon juice
• 1 tablespoon worcestershire sauce
• 1 tablespoon brown sugar
• 1/2 cup water
• 1/2 cup ketchup
• 1 tablespoon vinegar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon brown sugar
• 1 1/2 lbs spareribs
• 1 (15 ounce) can sauerkraut
• 8 medium potatoes

Recipe

• 1 melt margarine in pan.
• 2 add onions and celery and cook til gender and golden.
• 3 add remaining ingredients except for meat, potatoes and sauerkraut.
• 4 simmer 20 minutes.
• 5 brown ribs in dutch oven.
• 6 add sauerkraut and sauce.
• 7 cover and cook til ribs are tender - 1 hour or so.
• 8 turn ribs occasionally.
• 9 add potatoes and cook 20-30 minutes.

Duxelles Stuffed Mushrooms

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 8 ounces fresh large mushrooms
• 1/3 cup butter
• 2 2/3 tablespoons minced onions
• 1/3 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/16 teaspoon ground nutmeg
• 1 1/3 tablespoons minced parsley
• 1 1/3 tablespoons strained fresh lemon juice
• 1 1/3 tablespoons dried onion flakes
• 2/3 cup melted butter

Recipe

• 1 wipe mushrooms with a soft cloth to clean.
• 2 remove stems, mince, and set aside.
• 3 place caps into a large bowl, set aside.
• 4 heat 1/2 cup butter in a large skillet.
• 5 add onions; heat and stir for 5 minutes, until softened increase heat to high and add mushroom stems.
• 6 heat and stir until the moisture evaporates.
• 7 season with salt, pepper, and nutmeg.
• 8 add parsley and lemon juice, heat and stir until moisture evaporates.
• 9 remove from heat, set aside.
• 10 pour melted butter over mushroom caps in bowl remove each and wipe with your hands to coat well.
• 11 arrange cavity-up in a baking pan.
• 12 place 1 teaspoon butter into the cavity of each.
• 13 bake@ 400 degrees for 8-10 minutes, until golden.
• 14 fill each cap with 1 tablespoon of the duxelles mixture sprinkle each with onion flakes.
• 15 bake@ 400 degrees for 5 minutes, until tops are crisp and brown or pass under the broiler to brown lightly.
• 16 serve warm.

Dutch Red Cabbage Revelation

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 medium head red cabbage, finely sliced
• 1/4 cup butter or 1/4 cup margarine
• 3 tablespoons brown sugar
• 1/2 cup onion, chopped or finely sliced
• 2 sliced apples
• 3 -4 tablespoons vinegar
• 1/3 teaspoon salt
• fresh ground black pepper (lots!)
• 1/4 cup blackberry jam

Recipe

• 1 for the apples, green or fuji work well. get something that doesn't disintegrate when cooked. for the vinegar, is good, but basic white vinegar is fine. for the jam, raspberry, plum, etc makes a fine substitute. also, my mom puts in some chopped candied ginger for zing.
• 2 saute the cabbage in the butter, turning often, for 10-15 minutes. a wok is good if you have a lid for it.
• 3 add the sugar, onion, apples, and cook for another 5min. it should be all wilted now.
• 4 add the rest, cover, and simmer slowly for another 20min or so. be sure to periodically turn it so it doesn't scorch. in the end, it will all be pretty much the same bright purplish red color.
• 5 this dish is hard to mess up; it still tastes okay mildly scorched. :) it's yummy served hot or cold, but i prefer warm. and it keeps for many days in the fridge.

Duxelle With Ham

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 ounce butter
• 3 ounces chopped fresh mushrooms
• 1 chopped shallot
• 1/4 chopped onion
• 1 slice ham, chopped
• 2 tablespoons dry white
• 1 pinch thyme

Recipe

• 1 in a skillet, heat ham with butter over a moderate fire.
• 2 saute for a few minutes, then add onion, shallots, and saute one more minute.
• 3 add mushrooms and thyme and let cook until most of the moisture is gone.
• 4 then add white and mix together.
• 5 season to taste.

Dutch Snap Beans

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 lb bacon, cut into small pieces
• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 tablespoon butter
• 2 lbs fresh green beans, snapped or cut
• 4 medium tomatoes, blanched,peeled and chopped,saving the juice
• 1 cup dry white
• salt and pepper
• 1 teaspoon basil

Recipe

• 1 cook bacon until limp and curling, saving the grease.
• 2 in a large pan or dutch oven, saute onions and garlic in butter over low heat.
• 3 add green beans, tomatoes, juice from tomatoes, bacon, bacon grease and white .
• 4 season with salt, pepper and basil.
• 5 cover and let the mixture simmer for 30 minutes, or until beans are tender.
• 6 add small amounts of or water if the sauce reduces too much during the cooking.
• 7 there should be about 1/2 cup liquid remaining when the beans are cooked.

Dutch Stewed Potatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 onion, peeled and sliced
• 1/2 teaspoon salt
• 1 dash pepper
• 1 teaspoon parsley, minced (fresh is best)
• 2 cups potatoes, diced
• 2 teaspoons flour

Recipe

• 1 melt butter and cook onion about five minutes.
• 2 add salt, pepper, parsley and potatoes; barely cover with boiling water and cook until tender.
• 3 mix flour with enough water to make a thin paste; add to potatoes and cook until thickened .

Dutch Oven Chili

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 5
• 2 cups water
• 5 1/2 lbs ground beef
• 2 (12 ounce) cans kidney beans
• 2 (12 ounce) cans chopped tomatoes
• 1 (12 ounce) can tomato paste
• 2 (8 ounce) packages chili powder

Recipe

• 1 pour water in a large dutch oven and wait until the water starts to steam.
• 2 brown the beef.
• 3 add the beans, chopped tomatos, tomato paste, and chili powder.
• 4 boil, covered, for 30min.

Dutch Strickle Sheets

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• 4 cups milk, lukewarm
• 4 eggs, well beaten
• 4 tablespoons butter, melted
• 1 teaspoon salt
• 1 fresh yeast cake, softened in
• 1/2 cup water, lukewarm
• 2 cups sugar
• 10 cups flour (amount is approximate)
• 2 cups sugar
• 4 tablespoons flour
• 1/2 cup butter
• 1/4 cup water, boiling

Recipe

• 1 combine eggs, milk and butter.
• 2 add softened yeast, salt, sugar and enough flour to make a thin batter.
• 3 beat all together (about five minutes); cover and set bowl in a warm place overnight.
• 4 add enough flour to make a soft dough; knead lightly and set to rise again.
• 5 roll dough 1 inch thick and fit into greased.
• 6 baking pans.
• 7 let rise again.
• 8 prepare topping by mixing sugar with flour; add butter and cream well; add boiling water and beat.
• 9 spread over dough just before baking.
• 10 bake at 400f for about 20 minutes.

Dutch Potato, Onion, And Carrot Bread For Abm

Total Time: 4 hrs 2 mins Preparation Time: 17 mins Cook Time: 3 hrs 45 mins

Ingredients

• 1/3 cup raw potato, finely shredded
• 1/3 cup raw carrot, finely shredded
• 1/3 cup onion, chopped
• 2 1/4 teaspoons active dry yeast
• 2 2/3 cups bread flour
• 3/4 cup whole wheat flour
• 3 tablespoons wheat germ
• 3 tablespoons powdered milk
• 1 1/2 tablespoons sugar
• 3/4 teaspoon salt
• 1 cup water

Recipe

• 1 drain the grated potato and carrot well.
• 2 add all ingredients in the order suggested by your bread machine manual.
• 3 process on the bread cycle according to the manufacturer's directions.

Dylan's Chillin'

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1/4 cup condensed milk
• 1/2 cup cream
• 6 ounces chocolate shavings (available at dylan's candy bar in dark chocolate, hazelnut or mint flavors; may substitute semisweet)
• 12 ounces chopped ice

Recipe

• 1 bring the condensed milk, cream and chocolate to a boil on a stove or in the microwave.
• 2 allow to cool completely, then blend with ice till smooth.
• 3 pour into a glass, garnish with whipped cream and chocolate shavings.

Dutch Oven Dove

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 1
• 24 doves, dressed
• 6 slices bacon, cut in half
• salt and pepper
• 6 tablespoons flour
• 2 cans beef bouillon
• 4 (4 ounce) cans mushrooms
• 1 bay leaf
• 2 cloves
• 1/2 cup
• parsley, chopped

Recipe

• 1 sauté bacon in a dutch oven.
• 2 remove bacon and reserve.
• 3 brown doves slowly in bacon drippings and season with salt and pepper.
• 4 remove to a plate.
• 5 brown flour in drippings and add bouillon.
• 6 stir constantly until thickened.
• 7 add mushrooms and return doves to pan.
• 8 add bay leaf and cloves.
• 9 put bacon on top.
• 10 cover and simmer 1 hour.
• 11 add and sprinkle with parsley.
• 12 cook 15 minutes longer.
• 13 remove bay leaf and cloves before serving.

Dutch Spice Bread

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 cup dark corn syrup
• 1/2 cup brown sugar, packed
• 1 egg
• 2 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup milk

Recipe

• 1 preheat oven to 325°f.
• 2 combine corn syrup, brown sugar and egg; mix well.
• 3 combine dry ingredients in another bowl; add to the egg mixture alternately with milk and mix well.
• 4 pour into a greased, wax paper lined 9x5 loaf pan.
• 5 bake for 80-90 minutes or until a toothpick inserted in the center comes out clean.
• 6 cool for 10 minutes in the pan before removing it and placing it a wire rack to cool completely.
• 7 wrap and let stand for 24 hours before slicing.

Dutch Oven Country Hen

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 (4 lb) fresh hen
• 2 cups chicken stock
• 4 celery ribs, 2 inch diagonally sliced,leaves reserved
• 4 carrots, 1 inch diagonally sliced
• 1 onion, quartered,skin reserved
• 4 new potatoes, unpeeled,halved
• 1 box frozen cut corn
• 3 bay leaves
• 1 tablespoon vegetable oil
• 2 teaspoons paprika
• salt and pepper

Recipe

• 1 heat oven to 400 degrees.
• 2 rinse and pat dry the hen.
• 3 season outside, and cavity with salt and pepper.
• 4 stuff onion skins, celery leaves and bay leaves inside.
• 5 place hen into heavy dutch oven, legs up.
• 6 brush hen with oil and paprika.
• 7 pour stock around bird and cover with lid.
• 8 place pot into oven, lower temp to 325.
• 9 cook for 2 hours.
• 10 carefully remove dutch oven and spread veggies around the hen, lightly season w/s&p.
• 11 re-fit the lid and return to oven for 1 more hour.

Dutch Speculaas Cookies (contains Ground Almonds)

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 160 g butter (5.6 oz)
• 1/2 teaspoon salt
• 1 egg
• 400 g flour (14 oz)
• 300 g brown sugar (10.5 oz)
• 50 g ground almonds
• 4 -6 tablespoons milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cardamom
• 1/2 teaspoon mace
• 1/2 teaspoon ground cloves
• milk, for glaze

Recipe

• 1 cream the butter and sugar together, then beat in the salt, almonds, egg and 3 tablespoons of milk.
• 2 add the flour and spices and enough of the remaining milk to make a stiff dough. mix well to work in all of the flour throughout the mixture.
• 3 roll into a ball, cover with cling film and refrigerate for 30 minutes.
• 4 roll out and use a wooden speculaas form to make decorative shapes or use cookie cutter forms. place on a greased baking tray, brush lightly with milk and bake at 200°c (400°f) for 10-12 minutes or until lightly browned.

Dutch Velvet

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1/2 ounce mint chocolate liqueur
• 1/2 ounce banana liqueur
• 2 ounces light cream
• 1 teaspoon shaved sweet chocolate

Recipe

• 1 shake all ingredients (except chocolate) with ice and strain into a chilled cocktail glass.
• 2 garnish with the shaved chocolate and serve.

Dutch-style Fried Lamb And Egg

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 lamb chop (torn up)
• 1/2 tablespoon tomato ketchup
• salt and pepper (to taste)
• 1 pinch nutmeg
• 1 egg
• 1 tablespoon butter or 1 tablespoon margarine
• 3 whole cloves
• 1 bay leaf
• 1/2 teaspoon balsamic vinegar
• 2 tablespoons olive oil

Recipe

• 1 mix the meat with the raw egg, the nutmeg and the salt and pepper. use a sturdy fork or whisk.
• 2 heat the butter and olive oil and fry the lamb mixture on medium-high setting.
• 3 add the ketchup, bay leaf, cloves and balsamic vinegar. fry until thoroughly cooked.
• 4 discard or set bay leaf and cloves aside, serve. any juices are served as "gravy.".

Dutch Uitsmijter: Fried Ham And Eggs With Mustard Cheese

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 ounce butter, plus extra for spreading
• 4 eggs
• 4 slices dutch mustard cheese (or mustard cheddar)
• salt & freshly ground black pepper
• 4 slices thickly sliced whole wheat bread
• 4 ounces sliced ham
• 4 pickles, thinly sliced
• 2 tomatoes, quartered
• finely chopped parsley

Recipe

• 1 melt the butter in a large frying pan, break the eggs into the pan and cook for a few minutes over a low flame.
• 2 divide a slice of mustard cheese around each yolk and add seasoning to taste.
• 3 cover the pan and cook the eggs for a few minutes until done and the cheese has melted.
• 4 to serve:.
• 5 toaste the slices of bread and spread with butter.
• 6 divide the ham across the bread and top off with a fried egg.
• 7 garnish with pickels, tomatoes and freshly chopped parsley along side.
• 8 enjoy.

Dutch Oven Orange Roasted Chicken

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 2
• 4 -5 lbs roasting chickens, rinsed and trimmed of excess fat
• 2 medium onions, quartered
• 1 orange, cut into wedges
• 2 tablespoons canola oil
• 2 tablespoons soy sauce
• 1 tablespoon canola oil (for the skin)
• 1 tablespoon dried basil
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground ginger

Recipe

• 1 pre-heat oven to 500 degrees while you're cleaning bird and prepping ingredients.
• 2 place a small rack in the bottom of a large dutch oven.
• 3 whisk the canola oil and soy sauce in a small bowl, mix rub seasonings in a bag.
• 4 loosen the skin on the chicken with your hands and paint the canola/soy mixture under the skin and in the cavity.
• 5 apply dry rub under skin and in cavity, it will stick very well to the soy/oil mix.
• 6 put two onion quarters and two orange slices in the cavity.
• 7 use your hands to rub the last tb of oil all over the bird, place bird breast side down in the dutch oven, place remaining orange slices& onion quarters around bird.
• 8 you can toss in the neck and giblets in there too.
• 9 put the lid on the dutch oven and bake for 50 mins covered, remove cover and bake for another 15-20 mins, until internal temp reaches 170 degrees the thickest part of the thigh.
• 10 allow to sit, uncovered for 10 mins before serving.
• 11 the pan drippings make for an outstanding sauce, just deglaze with a bit more orange juice or some white , allow to thicken, season, strain and serve.

Dutch €œbakedâ€? Beans

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 8 slices bacon
• 1 cup onion, chopped
• 2 (20 ounce) cans white kidney beans
• 1 teaspoon salt
• 3/4 cup brown sugar, packed
• 3 tablespoons catsup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt

Recipe

• 1 cook bacon until not quite done; drain and set aside. (bacon should not be brittle.)
• 2 saute onions in 2 or 3 tablespoons bacon fat.
• 3 take 1 can of beans and rinse and drain well; use other can as is.
• 4 pour the unstrained can into large frying pan. add brown sugar; stir until sugar is melted. add onions and rest of the beans.
• 5 chop bacon; add to mixture, along with catsup, spices and salt.
• 6 simmer for 15 to 20 minutes.

Dynamite Beef Bites

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 lbs beef flank steak
• 1/2 cup picante salsa (or use you can use your own or favorite)
• 12 whole jalapeno peppers, halved lengthwise, seeded
• 1/4 cup cream cheese with herbs
• toothpick, for fastening

Recipe

• 1 slice steak in 1/4 inch-thick-strips, 4" long.
• 2 cut across the grain holding knife at an angle.
• 3 marinate strips in salsa for one hour.
• 4 fill each jalapeno half with 1/2 teaspoons of the cream cheese.
• 5 wrap each jalapeno with a steak strip, covering the cream cheese as you wrap.
• 6 fasten steak ends with toothpicks.
• 7 grill or broil 4" from the heat for 4 minutes, turning after 2 minutes.
• 8 do not overccook.

Dyker's Dish

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 cups cooked rice
• 2 lbs steamed asparagus
• 6 hard-boiled eggs (sliced)
• 2 cups diced cooked ham (good with crab too)
• 2 cups shredded mild cheddar cheese
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 1 1/4 cups milk

Recipe

• 1 layer rice, asparagus, sliced eggs, ham and cheese in a buttered 13 x 9 inch buttered baking dish.
• 2 mix both cans of soup and milk together and.
• 3 gently pour over top of the layers.
• 4 sprinkle a little paprika on top.
• 5 bake 350°f for 40 min or until hot and bubbly.

Dutch Pancake With Spiced Apples

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 eggs
• 1 cup milk
• 3/4 cup flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 3 tablespoons butter, softened
• 2 large apples, peeled &,cored
• 2 tablespoons butter
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger

Recipe

• 1 preheat oven to 425f.
• 2 whisk first 5 ingredients in a large bowl until just mixed.
• 3 place butter in a 10 inch ovenproof skillet, on the stove top, until sizzling, about 2 minutes.
• 4 pour the batter into the skillet & place in the oven; bake for 20-25 minutes or until puffed & golden.
• 5 meanwhile, slice apples into 12 sections.
• 6 melt butter in a saute pan, over medium-low heat.
• 7 add spices & stir together, add apple slices and saute until softened, about 5 minutes.
• 8 turn off heat, cover & reserve.
• 9 remove pancakes from oven & serve immediately with the warm spiced apples.
• 10 the pancake will not stay puffed for more than a few minutes.

Dutch Spice Cookies

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 18 ounces refrigerated dough
• 1/4 cup dark brown sugar, packed
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 cup sugar

Recipe

• 1 break cookie dough into large bowl; let stand 10-15 minutes to soften.
• 2 add brown sugar, cinnamon, nutmeg, ginger and cloves; mix well.
• 3 chill dough 1 hour in refrigerator or 20-25 minutes in freezer.
• 4 preheat oven to 350°f
• 5 spray cookie sheets with non-stick cooking spray.
• 6 place sugar in small dish.
• 7 roll the dough into 1 inch balls and roll in sugar.
• 8 place balls about two inches apart on cookie sheets.
• 9 flatten with bottom of glass.
• 10 bake 8-10 minutes or until light brown.
• 11 cool completely on wire racks.

Dutch Treat

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 2 cups milk
• 2 tablespoons cocoa powder
• 1/2 teaspoon vanilla extract
• 2 tablespoons honey
• 1/2 teaspoon cinnamon

Recipe

• 1 blend well.
• 2 pour into glasses.

Dutch Oven Stuffed Bell Peppers

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 8 large green peppers
• 2 lbs ground beef
• 3 tablespoons olive oil
• 2 medium onions, chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 2 tablespoons worcestershire sauce
• 1 cup celery, chopped fine
• 1 cup rice, uncooked
• 2 cups tomato soup
• 1 cup water

Recipe

• 1 cut stem from green peppers, remove stem, seeds, and veins.
• 2 wash and blanch in boiling water for 2 minutes.
• 3 remove, drain and cool.
• 4 heat olive oil in large skillet.
• 5 add meat, onion and celery.
• 6 when meat is browned, drain and put back in skillet and add spices and worcestershire sauce.
• 7 stir until mixed well then remove from heat.
• 8 prepare rice according to package directions.
• 9 when done, add to meat mixture, stir to mix well, then heap mixture into peppers.
• 10 arrange in dutch oven or a casserole and cover with soup and water mixture.
• 11 bake at 350 f for one hour.

Dutch Pepper Cabbage

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 medium head of cabbage, finely chopped
• 1 teaspoon salt
• 1/2 cup sugar
• 1 medium onion, chopped
• 1 green pepper, chopped
• 2/3 cup light cream
• 2/3 cup vinegar

Recipe

• 1 chop cabbage finely, add salt, sugar, onion, & pepper. let stand in covered container for 1 hour. drain. blend cream & vinegar. pour over cabbage & mix well. refrigerate in a covered container.

Dutch Rusks

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 1 tablespoon yeast
• 2 cups milk, scaled and cooled to lukewarm
• 1/2 cup sugar
• 1/2 cup soft butter, and
• 2 tablespoons soft butter
• 6 -8 cups all-purpose flour, about
• 1 teaspoon crushed cardamom seed (optional)

Recipe

• 1 preheat the oven to 400°f degrees.
• 2 proof the yeast in 1/2 cup of the lukewarm milk with 1 teaspoon of the sugar.
• 3 when you have a yeast sponge, add the rest of the milk, sugar, and soft butter. stir in the flour, cup by cup, until you have a dough that you can knead. work until smooth and shiny, then place in a large buttered bowl, cover with a towel and put in a warm place for about 1 hour or until doubled in bulk.
• 4 take the dough out a lightly floured work surface, knead for a few minutes and roll into ropes, about 2 inches thick. bread off pieces, about the size of an egg, and shape into little round buns.
• 5 place these on buttered baking sheets, cover with a towel and let rise until doubled in bulk, about 45 minutes.
• 6 bake in the oven until they are pale gold, about 15 to 20 minutes.
• 7 cool on a rack.
• 8 after they have cooled, use a big fork to slice the top half off each bun. place both tops and bottoms on a baking sheet; they can be rather close together.
• 9 bake in a 400 degrees oven until light brown, about 10 to 15 minutes. turn off the heat and let them get crisp.
• 10 let cool completely before eating.
• 11 these will keep crisp and fresh for a long time. if they do get soggy, put them back in a low oven and let them crisp again. 60 rusks. do not freeze.
• 12 breads of the world.

Dutch Pancakes

Total Time: 1 hr 34 mins Preparation Time: 1 hr 30 mins Cook Time: 4 mins

Ingredients

• 2 cups flour
• 3 -4 eggs
• 1 cup milk
• 1 cup water
• 1 tablespoon oil
• 1/2 teaspoon salt

Recipe

• 1 beat eggs. add flour slowly to eggs. add rest of ingredients. stand for 1 hour for flour to settle.

Dwenjang Chigae

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon sesame oil
• 1/2 lb steak, thinly sliced
• 6 cups water
• 2 tablespoons red chili paste (aka kochujang, a spicy korean chili paste)
• 4 tablespoons soybean paste (aka dwenjang, a korean fermented soybean paste)
• 1 tablespoon hot red pepper flakes
• 2 tablespoons minced fresh garlic cloves
• 1 medium potato, thinly sliced
• 1 yellow squash, sliced 1/2 inch thick
• 2 medium carrots, sliced thinly
• 1 medium onion, sliced
• 4 green onions, sliced
• 2 chilies or 2 jalapenos, sliced
• 2 (10 ounce) packages extra firm tofu, cubed

Recipe

• 1 in a large pot, heat sesame oil over medium heat. add beef and saute until cooked through, about 4 minutes.
• 2 add water and bring to a boil. once boiling, add the pastes and chili powder and stir until dissolved.
• 3 add the garlic and potato, and cook on medium high heat for 5 minutes.
• 4 add the rest of the vegetable and tofu, and simmer for 10-15 minutes. stir gently to avoid crumbling the tofu.
• 5 serve with rice and kim chee.

Dutch Oven Hawaiian Pot Roast

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 lbs beef chuck cross-rib roasts, boneless
• 2 tablespoons cooking fat
• salt
• pepper
• 1/4 cup soy sauce
• 1/2 cup pineapple juice, drained from tidbits
• 1/4 teaspoon ginger
• 1 medium onion, thinly sliced
• 3 stalks celery, cut 1 inch diagonal pieces
• 13 1/4 ounces pineapple tidbits
• 4 ounces canned mushroom slices
• 1/4 cup water
• 1 tablespoon cornstarch

Recipe

• 1 in a dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
• 2 season with salt and pepper and remove from pan.
• 3 pour off fat drippings.
• 4 add soy sauce, pineapple, juice, ginger, and onion; mix well.
• 5 return meat to pan.
• 6 cover and simmer for 2 1/2 to 3 hours, or until done.
• 7 (or cook in a 325f oven for same amount of time.) turn meat once to cook it evenly throughout.
• 8 during the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice.
• 9 when meat is done, remove and keep warm.
• 10 skim fat from liquid.
• 11 mix cornstarch in water.
• 12 add mixture slowly to liquid in pan.
• 13 bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
• 14 taste sauce and correct seasoning, if necessary, with salt and pepper.
• 15 slice meat, and serve sauce separately.

Dutch Spiced Beef

Total Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 lbs beef round steak (steak should be 3/4 inch thick.)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 6 tablespoons butter
• 1 large spanish onion (onion should be thickly sliced.)
• 1 tablespoon water
• 1 1/2 tablespoons vinegar
• 1 teaspoon prepared mustard
• 1 bay leaf
• 2 whole cloves
• 4 canned spiced onions
• 12 strips pimientos

Recipe

• 1 cut steak into 4 pieces; rub with salt and pepper.
• 2 heat butter in large frying-pan until hot but not brown.
• 3 brown meat on both sides; remove to platter.
• 4 add sliced onions to frying-pan and fry lightly; remove from pan.
• 5 add water to frying-pan, scraping pan to loosen any bits of beef.
• 6 return meat to pan; cover with onion slices.
• 7 add vinegar, mustard, bay leaf and cloves.
• 8 cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour.
• 9 place steaks on serving platter.
• 10 remove bay leaf and cloves and place onions on platter.
• 11 granish each steak with 1 spiced onion and 3 pimiento strips.

Dutch Stamppot With Rookworst

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 5-6
• 2 lbs potatoes (900g)
• 1 lb butternut squash (500g) or 1 lb buttercup squash (500g)
• 1/2 lb sweet potatoes (250g) or 1/2 lb yam (250g)

Dutch Split Pea Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 1 (1 lb) package split peas
• 2 quarts water
• 1 teaspoon salt (to taste)
• 1 teaspoon black pepper (to taste)
• 1 bay leaf
• 1 teaspoon leaf thyme, crumbled
• 2 whole cloves
• 1 large onion
• 2 medium potatoes, peeled and diced (3 cups)
• 1/2 lb cooked ham or 1/2 lb ham hock, diced (whichever)
• 1/2 lb smoked sausage or 1/2 lb little smokies sausage, sliced
• 2 large leeks, well washed and sliced
• 2 large celery ribs, thinly sliced
• 2 tablespoons chopped fresh parsley

Recipe

• 1 wash and sort peas.
• 2 combine peas, water, salt, pepper, bay leaf and thyme in a large pot or dutch oven.
• 3 press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but not the smoked sausage, as they split if overcooked).
• 4 bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
• 5 remove the onion and bay leaf.
• 6 puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.
• 7 (i like to leave a little bit not pureed for texture).
• 8 add potatoes, ham, sausage.
• 9 leek and celery.
• 10 simmer uncovered about 25-35 minutes, or until potatoes are tender.
• 11 taste for seasoning and garnish soup with chopped parsley before serving.

Dutch Pot Pie

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 2 eggs
• 4 cups turkey broth or 4 cups chicken broth
• 4 tablespoons butter
• 1/4 cup flour
• 2 medium carrots, diced
• 3 large potatoes, diced
• 4 cups cooked turkey, diced
• 1/2 teaspoon sage
• salt
• pepper

Recipe

• 1 to make the noodles, combine the flour and salt in a food processor. add eggs and work in just until blended. remove dough and knead for about 10 minutes or until smooth and satiny. let dough rest for 15 minutes. roll out 1/2 of the dough on a floured surface to 1/8-inch thick. cut with a knife into 2-inch squares. add additional flour if necessary. repeat with remaining dough.
• 2 to make filling add broth to a 4-quart stock pan. mix the flour and butter together and whisk into the cold broth. stir while the broth heats. stir in all the vegetables and noodle squares. lower the heat to medium and boil gently for 10-15 minutes, until vegetables are tender and noodles done. gently stir in turkey. adjust seasonings and serve.

Dutch Funnel Cake

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 eggs
• 1 1/3 cups milk
• 2 2/3 cups flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• powdered sugar
• oil (for frying)

Recipe

• 1 beat eggs, add milk and beat again.
• 2 sift dry ingredients into a large bowl.
• 3 add egg mixture and beat until smooth.
• 4 heat oil to 400 degrees.
• 5 pour 1/2 cup of batter into a funnel.
• 6 let batter drizzle into hot oil starting at the center and expanding in a circular motion, criss-crossing with the last bit of batter.
• 7 brown on both sides.
• 8 drain on paper towels.
• 9 sprinkle with powdered sugar.

Dutch Ham Rolls (a.k.a. Breadless Sandwich A Low Carb Snack)

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 6 slices ham (thin enough to roll without breaking, deli slices are perfect)
• 6 slices gouda cheese (again, deli slice size is perfect)
• 2 teaspoons mustard (any flavor or style you like)
• 2 teaspoons mayonnaise

Recipe

• 1 lay the ham slices out on a plate.
• 2 take a knife and cover ham slice with mustard.
• 3 place one slice of gouda cheese on top of ham and mustard.
• 4 take a knife and spread a coat of mayo on top of cheese.
• 5 now, start at the top (the longest part) of the ham, and roll, roll, roll- like a cinnamon roll until you reach the end.
• 6 if you pack these tightly into one of those ziplock containers, the roll should keep its shape with no problem.
• 7 you can always place a tooth pick in it to hold it's shape if you are going to put it on a platter.
• 8 for best results and flavor, i recommend that you refrigerate in the coldest part of the fridge for at least 30 minutes before serving to hold the shape and to add more refreshment when eating on a hot summer day.
• 9 perfect for a beach picnic.
• 10 just place the rolls into one of those ziplock disposable containers, and pack into your cooler.

Dutch Mayonnaise

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 egg yolks
• salt
• 1 tablespoon dijon mustard (not the kind from the bottle, yuck. dijon or dutch mustard please)
• 2 tablespoons vinegar (plain or vinegar)
• canola oil (at least a quart, don't want to end up with too little oil halfway!)

Recipe

• 1 you can do this by hand with a whisk or with a hand held mixer. if using a food processor, it's better to use whole eggs.
• 2 mix all ingredients, except the oil.
• 3 slowly add oil, drip by drip. don't do it too fast or it'll fail. if everything goes well, the mayo will slowly thicken, stop adding oil when you have the right consistency. if it fails, restart, you can slowly add the failed batch later on into the successive batch.
• 4 don't keep this stuff in the fridge like a jar of mayo! it doesn't have any preservatives.

Dutch Oven Dill Bread For The Fireplace

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• 1/4 ounce yeast
• 1/4 cup lukewarm water
• 1 cup cream-style cottage cheese, at room temp
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 1 tablespoon dill seed
• 1 tablespoon fresh dill (optional)
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 2 eggs, beaten
• 2 1/4-2 1/2 cups flour
• soft butter

Recipe

• 1 dissolve the yeast in water in bowl and let stand for 3 minutes.
• 2 add the next six ingredients [including the baking powder] beat until well blended.
• 3 add eggs and enough flour for a stiff dough. knead for one minute or until dough is smooth. cover and let rise until double in bulk about 1 hour.
• 4 punch down. place in well buttered 8 inch or 9 inch baking round pan. cover and let rise fo 35 minutes.
• 5 preheat a dutch oven with a rimmed lid for 5 to 10 minutes over hot fire. place an inverted pie pan or metal trivet into the oven. place pan with dough the inverted pan. cover with a tightly rimmed lid. place a few hot coals on the lid. and bake for 45 to 50 minutes on a grill over a medium fire until cake tester comes out clean.
• 6 if bottom is browning too fast, push a few coals away or roll away a burning log. if you wish a more browned top: five minutes before bread is baked, loosen with a knife and flip over for 5 minutes to brown top.
• 7 to unmold remove from dutch oven. cool for 5 minutes and invert on plate. brush top with soft butter.
• 8 serve hot or cold.

Dutch Mama

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons margarine
• 3 apples, peeled and slice 1/2 inch thick
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/3 cup orange juice
• 1 pint strawberry, hulled and quartered
• 3 large eggs
• 4 egg whites
• 1/2 cup reduced-fat milk (2%)
• 1/2 teaspoon orange zest
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour

Recipe

• 1 preheat over to 425 degrees. generously coat large nonstick ovenproof skillet with nonstick cooking spray and set over medium-low heat. melt margarine; remove 1 tablespoon and set aside. add apples to skillet and sprinkle with 1 tablespoon sugar. saute until apples and browned and tender but still hold their shape, about 10 minutes.
• 2 combine 2 tablespoons sugar and cinnamon; sprinkle evenly over apples and stir in orange juice. bring to a boil, and then reduce heat and simmer until sauce is syrupy, about 2 minues. transfer apples to bowl and stir in strawberries.
• 3 wipe out skillet and put in oven to keep hot. whisk eggs, egg whites, milk, remaining sugar, orange zest and salt in medium bowl until combines. sift in flour and whisk batter until smooth, and then whisk in reserved margarine.
• 4 remove skillet from oven and coat with cooking spray. pour in batter. return to oven and bake until pancake is high and fluffy, about 10 minutes. remove from oven and top with fruit. serve.

Dutch Oven Breakfast Bake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1/8 cup butter or 1/8 cup margarine
• 24 ounces o'brien frozen potatoes, thawed
• 10 large eggs, beaten and seasoned with s & p
• 15 slices cooked bacon, i buy one package of already cooked bacon
• 10 breakfast sausage links, cooked, i buy one package of already cooked sausage
• 2 cups colby-monterey jack cheese, shredded

Recipe

• 1 start heating 25 briquettes.
• 2 pour melted butter in bottom of a 12" dutch oven, if you can't melt it first cut into pieces and place evenly on bottom of dutch oven.
• 3 add bag of potatoes, if frozen add more briquettes to bottom or cook longer.
• 4 tear each bacon slice and sausage link into 3rds and sprinkle over potatoes.
• 5 add 1 cup of cheese.
• 6 pour egg mixture over cheese.
• 7 place lid on securely.
• 8 put 10 briquettes on bottom and 15 on top.
• 9 bake 45 min or until egg is set, sprinkle remaining cheese on top and bake another 5-10 minutes or until cheese is melted.
• 10 cut into pie pieces and serve!

Dutch Oven Beef Tip And Gravy

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• 3 slices bacon
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 1/2 lbs round steaks, cut into 1 inch cubes
• 4 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 1 cup white
• 2 cups beef stock
• 1 tablespoon worcestershire sauce
• 3 bay leaves
• 8 ounces slice mushrooms

Recipe

• 1 preheat oven to 400.
• 2 in a large dutch oven, cook bacon until crispy. set aside and save drippings.
• 3 now you are going to sear your beef. turn the heat up to med-high and add some oil if you don't have enough bacon grease.make sure the beef is dry. wet meat won't brown! work in small batches, searing the beef in the dutch oven until it is brown on all sides. remove beef and set aside.
• 4 turn the heat down to med and saute onion until soft. add garlic and saute 1 minute.
• 5 return beef to pan. salt and pepper it to taste. now add the flour and stir it around so everything is covered. put the dutch oven in the preheated oven, uncovered, for 5 minutes. stir, then cook for another 5 minutes. this is cooking the flour and giving it a bit of a crust. (and it's how julia child's does it so i won't argue!).
• 6 after the beef and flour has cooked, take the dutch oven out and turn oven down to 200. add everything else to the pot (including the cooked, chopped bacon) except mushrooms. the liquid should be enough to just barely cover the meat, not drown it.
• 7 bake covered @ 200 for the next 2 - 2.5 hours. you want the beef to simmer on low, so you may have to adjust the temperature. add the mushrooms in the last half hour of cooking. meat is done when fork tender.

Dutch Oven Pear & Rhubarb Kuchen #rsc

Total Time: 1 hr 50 mins Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ingredients

• 2 (15 ounce) cans pear halves
• 2 cups rhubarb
• 1/8 cup water
• 1 cup sugar (divided)
• 2 tablespoons lemon juice, fresh
• reynolds wrap foil
• 2 3/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, cool not cold and cut into 6 patties
• 1 large egg
• 1 cup heavy cream
• 2/3 cup cake flour
• 2/3 cup sugar
• 2 tablespoons unsalted butter, cold
• 2 tablespoons heavy cream
• 1/2 cup almonds, finely chopped

Recipe

• 1 drain the pears into a large colander and set aside.
• 2 peel and wash the rhubarb, then slice in half length wise, and cut into 1-inch pieces. place the rhubarb in a large saucepan, and add the water, lemon juice and 3/4 cup of the sugar. over medium heat, bring to a boil, stirring frequently, cooking the rhubarb until completely softened. continue cooking until the mixture just starts to thicken. set aside to cool on a wire rack, while preparing the rest of the recipe.
• 3 using reynolds wrap® foil, line a 10-inch/5-quart dutch oven with two, 24-inch strips and lay across each other forming an “x”. using cake flour; grease and flour the aluminum foil. the aluminum foil is used as handles to lift the kuchen from the dutch oven. also makes cleaning the dutch oven easier.
• 4 set the oven rack in the middle position, and preheat the oven to 375º.
• 5 place the flour, baking powder, salt and the remaining sugar in an electric stand mixer bowl. attach the wire whip, and at speed 1, mix for 15 seconds to combine the ingredients.
• 6 attach the flat beater, and at speed 1, add the butter patties one piece at a time, mixing until you have small crumbs.
• 7 in a small bowl, whisk together the egg and cream, and add to the crumb mixture. attach the dough hook, and at speed 2, mix until the dough clings to the hook.
• 8 pour the dough into the dutch oven. arrange the pears, cut side down over the dough. spoon the rhubarb over the peaches.
• 9 for the topping, in a medium size bowl, whisk together the flour and sugar. using a pastry blender, cut in the butter until the mixture resembles fine crumbs. add the cream and almonds, and gently mix with a fork until moist crumbs form. sprinkle over the pears and rhubarb.
• 10 cover the dutch oven and bake for 15 minutes, remove the lid and bake for 30 to 35 minutes, or until lightly browned.
• 11 cool on a wire rack for 15 minutes. then gently remove the kuchen from the dutch oven, using the aluminum foil as handles, and set on a wire rack to cool.
• 12 place the kuchen on a cake stand, and serve.

Dutch Kletskopjes (lacy Almond Cookies)

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1/2 cup brown sugar
• 3/4 cup flour
• 1 teaspoon cinnamon
• 7 tablespoons butter
• 1 cup peeled and coarsely chopped almonds

Recipe

• 1 knead all ingredients into a firm ball.
• 2 shape into marble-sized balls and arrange far apart on buttered cookie sheet.
• 3 flatten with fork or knife dipped in cold water.
• 4 bake in 375 oven until golden.
• 5 remove from cookie sheet with spatula.
• 6 the dough should have melted and become lacy, very thin, and crisp.
• 7 cookies should be 3" in diameter.

Dutch Oven One Pan Chicken And Noodles

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 teaspoon onion, minced
• 1/4 cup celery, chopped
• 3 tablespoons butter
• 2 cups chicken, cooked,cubed
• 6 ounces noodles, uncooked
• 1 can cream of chicken soup
• 2 1/4 cups chicken broth
• 1 teaspoon lemon juice
• 1/4 teaspoon lemon juice
• 1/4 teaspoon pepper
• 1 (4 ounce) can mushrooms, with juice

Recipe

• 1 in a dutch oven saute the onion and celery in butter until tender.
• 2 add the chicken and top with the noodles.
• 3 in a bowl combine the soup, broth, lemon juice, and pepper.
• 4 pour over the noodles, moistening all.
• 5 scatter the mushrooms on top.
• 6 cover and bring to a boil.
• 7 reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally.

Dutch Cutlet

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 lb minced beef steak
• salt and pepper
• 1 cup breadcrumbs
• 1 minced onion
• 1 egg
• 2 cups cold water
• 1 tablespoon tomato sauce
• 1 chopped onion
• 1 slice bacon
• tomato slices and parsley (for garnish)

Recipe

• 1 mix minced beef with salt, pepper, breadcrumbs, minced onion, and egg.
• 2 form into a flat cake.
• 3 put in greased baking tin with 2 cups cold water, tomato sauce, chopped onion and bacon on top.
• 4 cover with foil and bake at 350* for 1 hour.
• 5 garnish with tomato slices and parsley.
• 6 serve either hot or cold.

Dutch Oven Chicken Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 (3 lb) broiler-fryer chickens
• 4 large potatoes, cut to bite size pieces
• 1 (16 ounce) bag baby carrots (use half)
• 2 stalks celery, cut in 1/4-inch pieces
• 1 medium white onion, quartered
• 1/2-1 cup long grain white rice
• 2 -3 chicken bouillon cubes, crushed
• 1/2 tablespoon fresh coarse ground black pepper
• 2 dashes garlic powder, to taste

Recipe

• 1 rinse and clean whole chicken, taking out the giblets. you can cook these with the chicken for flavour if you like.
• 2 place your chicken into your dutch oven or a large stock pot. i have "vintage" reverware and love it! but you use what you have. a 6 quart size is good.
• 3 fill the pot with water to cover the chicken, about 1/4 inch more over the chicken if you have room.
• 4 turn you burner on high with your stockpot centered and bring the water to a boil. then turn the heat down to a slow boil and add the onion, pepper and powdered garlic. this will flavor you chicken.
• 5 cook the chicken through, until a fork pierces the main part easily, do not cook it off the bone or you'll have chicken mush, not soup.
• 6 i set a very large pyrex bowl in my sink, get out my largest stainless steel colander and place it in the bowl, and pour the whole pot of broth and chicken into the colander. be careful about the steam so it doesn't scald you!
• 7 set the pot back on the stove (you did turn it off for now, right?).
• 8 lift the colander out of the bowl, straining the juice through it. set it on a large plate or cutting board.
• 9 carefully pour the broth from the bowl to the stock pot. turn the heat back on and simmer the broth. add more water if necessary to bring the level up to about an inch from the rim of you pot. use less liquid if you want less soup.
• 10 add potatoes, celery, carrots, rice and bouillon cubes to your broth at this point. cover and simmer at a slow boil to continue to cook.
• 11 on your cutting board: use a fork and knife to pull pieces from the cooked chick, leaving the skin, fat and bones to discard. i don't keep the onion from this either, it's just to flavor the soup. if you like, you can break the leg and thigh bones and add them to the broth so their marrow can continue to flavour the soup. discard these bones before serving.
• 12 cut the chicken meat to sizes you like.
• 13 check your vegetables, if they are almost cooked, add your chicken back into the stockpot. taste your broth and add seasonings and salt to taste. i have people who are sensitive to salt, so i don't cook with it often, but it's on my table.
• 14 finish simmering until vegetables are done. turn off the heat.
• 15 if you are making biscuits, leave the cover on and bake your biscuits now, while the soup "sets". if your family is like mine, this gives you a good excuse for a "breather" while your biscuits bake, and it sound so "secret recipe-ish".

Dutch Oven-puffed Apple Pancake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 large eggs
• 3/4 cup milk
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 granny smith apples, peeled, cored, and cut into 1/4-inch slices
• 3 tablespoons sugar
• 2 tablespoons lemon juice
• 1/4 teaspoon cinnamon
• 6 tablespoons unsalted butter
• 1/2 a lemon, juice of
• 3 tablespoons confectioners' sugar

Recipe

• 1 preheat oven to 450 degrees fahrenheit.
• 2 in a medium bowl, beat the 3 eggs and milk until well blended. add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• 3 in another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• 4 melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. add apple mixture and saute 4 minutes, or until slightly softened. spread out apples into an even layer; pour batter over apples.
• 5 bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• 6 sprinkle with the juice of half a lemon and dust with confectioner's sugar. serve immediately.

Dutch Oven Paella

Total Time: 46 mins Preparation Time: 45 mins Cook Time: 1 min

Ingredients

• Servings: 6
• 1 lb extra-large shrimp, peeled and deveined (21/25)
• salt and pepper
• olive oil
• 2 tablespoons garlic, minced
• 1 lb boneless skinless chicken thighs, trimmed of excess fat and halved crosswise
• 1 red bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips
• 8 ounces chorizo sausage, spanish sliced 1/2 inch thick on the bias
• 1 medium onion, chopped fine (about 1 cup)
• 1 (14 1/2 ounce) can diced tomatoes, drained, minced, and drained again
• 2 cups rice, valencia or 2 cups arborio rice
• 3 cups low sodium chicken broth
• 2/3 cup dry white
• 1/2 teaspoon saffron thread, crumbled
• 1 bay leaf
• 1 dozen mussels, scrubbed and debearded
• 1/2 cup frozen green pea, thawed
• 2 teaspoons fresh parsley leaves, chopped
• 1 lemon, cut into wedges, for serving

Recipe

• 1 adjust oven rack to lower-middle position; heat oven to 350 degrees.
• 2 toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed.
• 3 season chicken thighs with salt and pepper; set aside.
• 4 heat 2 teaspoons oil in large dutch oven over medium-high heat until shimmering but not smoking. add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. transfer peppers to small plate and set aside.
• 5 add 1 teaspoon oil to now-empty dutch oven; heat oil until shimmering but not smoking. add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. transfer chorizo to bowl with chicken and set aside.
• 6 add enough oil to fat in dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes.
• 7 stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. stir in chicken broth, , saffron, bay, and 1/2 teaspoon salt. return chicken and chorizo to pot, increase heat to medium-high and bring to boil, uncovered, stirring occasionally. cover pot and transfer to oven; cook until rice absorbs almost all liquid, about 15 minutes.
• 8 remove pot from oven (close oven door to retain heat). uncover pot; scatter shrimp over rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top.
• 9 cover and return to oven; cook until shrimp are opaque and mussels have opened, 10 to 12 minutes.
• 10 let paella stand, covered, about 5 minutes. discard any mussels that have not opened and bay leaf, if it can be easily removed. sprinkle with parsley and serve, passing lemon wedges separately.

Dutch Oven Red & White Chicken Chili

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 4 cups cooked pinto beans
• 4 cups cooked great northern beans
• 1 1/2 quarts hot water
• 2 tablespoons sysco chicken base
• 4 chicken breasts, cooked & diced
• 1 (4 ounce) can diced pimentos, with juice
• 1 1/2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 (4 1/2 ounce) can diced green chilies, with juice
• 1 white onion, peeled and diced
• 1 teaspoon celery seed
• 1 teaspoon ground thyme
• 1/2 teaspoon salt or 1/2 teaspoon salt substitute

Recipe

• 1 put all ingredients in a dutch oven with lid or roaster with lid.
• 2 put in the oven on the middle rack.
• 3 oven 300*.
• 4 cook 3 to 4 hours. check once or twice to see if there is enough liquid. if it is getting a little too dry, add 1 cup water at a time and stir. taste. you might want to add a little more salt.
• 5 note: if you want hot chili add seeded diced jalapeno peppers, two will do.

Dutch Oven Cashew Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 1/2 cup onion, chopped
• 1/2 bell pepper, chopped
• 2 1/2 lbs boneless skinless chicken breasts
• 3 carrots, sliced
• 4 stalks celery, sliced
• 1 1/2 cups cashew halves
• 3/4 cup water, divided
• 1 cup sugar
• 1/2 cup vinegar
• 3 tablespoons ketchup
• 4 tablespoons cornstarch
• 1 (20 ounce) can pineapple chunks, in natural juice

Recipe

• 1 add oil to dutch oven or large skillet and heat to medium-high.
• 2 add onion and bell pepper; cook and stir for 2 minutes.
• 3 add chicken breasts, carrots, celery and cashews.
• 4 reduce heat to medium-low and cook for 15 minutes, stirring often. add 1/4 cup water if needed.
• 5 in a medium bowl, mix 1/2 cup water with sugar, vinegar, ketchup and cornstarch. blend until smooth then stir in pineapple (including juice).
• 6 add cornstarch mixture to chicken and bring to a boil, stirring constantly.
• 7 lower heat and simmer for another 20 minutes or until chicken is done.
• 8 serve over hot rice.

Dutch Oven Beef

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/4 cup oil
• 2 1/2-3 lbs boneless beef roast, cut into about 1-1/2 inch cubes (i use sirloin)
• 3 stalks celery, chopped
• 1 large onion, coarsley chopped
• 1 -2 tablespoon chopped fresh garlic (or to taste)
• 2 finely chopped jalapeno peppers (optional)
• 1/4 cup tomato paste
• 2 (10 ounce) cans beef consomme, undiluted (can use regular beef broth instead of consomme, but the consomme is better)
• 2 cups water
• 1 (28 ounce) can diced tomatoes with juice
• 2 tablespoons worcestershire sauce
• seasoning salt
• pepper
• 1 bay leaf
• 2 lbs potatoes, peeled and cut into about 1-1/2-inch cubes
• 1 lb carrot, cut into 2-inch chunks
• 1/4 cup flour
• 1/4 cup water
• 2 tablespoons browning sauce (i use kitchen bouquet for this)
• 1 (10 ounce) package frozen peas, thawed
• 2 cups frozen pearl onions (or to taste)
• hot cooked pasta
• grated parmesan cheese (optional)

Recipe

• 1 heat oil in a large dutch oven over medium-high heat.
• 2 brown the beef on all sides for about 10 minutes and transfer to a plate.
• 3 to the drippings in the dutch oven, add in celery, onions, jalapenos (if using) and garlic; saute the veggies for about 6 minutes.
• 4 add in the tomato paste and stir for 1 minute.
• 5 return the beef to the pot (with the drippings on the plate).
• 6 add in consomme, water, canned tomatoes with juice, salt, pepper and bay leaf; mix and bring to a boil.
• 7 reduce heat to medium-low; cover and simmer until meat is tender about 1 hour).
• 8 add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender.
• 9 whisk together the flour, 1/4 cup water and browning sauce (i use kitchen bouquet for this) until well blended and smooth.
• 10 stir in flour mixture into the simmering mixture and stir.
• 11 add in the peas and pearl onions; cook until heated through and slightly thickened.
• 12 remove the bay leaf and discard.
• 13 serve immediately over hot cooked noodled.
• 14 delicious!

Dutch Meatloaf

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/2 lbs extra lean ground beef
• 1 cup finely chopped yellow onion
• 1 (8 ounce) can low-sodium tomato sauce
• 1 cup homemade breadcrumbs, preferably whole wheat
• 1 egg, beaten
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 cup water
• 1 (8 ounce) can low-sodium tomato sauce
• 2 tablespoons yellow mustard
• 2 tablespoons brown sugar
• 2 tablespoons white vinegar

Recipe

• 1 preheat oven to 350 degrees.
• 2 using a large spoon, combine onion, 8-oz tomato sauce, breadcrumbs, egg, salt, and pepper.
• 3 add ground beef, mixing with hands.
• 4 form into a loaf and place into a casserole dish, preferrably one with a lid. i like to poke a few holes into the top of the loaf so some of the sauce can get down into the loaf itself.
• 5 in a bowl, whisk together water, 8-oz tomato sauce, mustard, brown sugar, and vinegar.
• 6 pour half of the mixture over the loaf. cover the casserole dish with the lid, and bake the meatloaf for 1 1/2 hours. baste at least once.
• 7 pour the remaining mixture into a saucepan and bring to a simmer, allow sauce to reduce until about as thick as tomato sauce. this takes about 20 minutes.
• 8 allow meatloaf to cool for 10 minutes before slicing. pour thickened sauce over slices to serve.