Some More Recipes
for the Dutch oven
for the Dutch oven
QUETZALCOATL QUICHE-
INGREDIENTS
Crust:
2 1/4 c. flour
1 c shortening
Filling:
1 medium onion chopped
1 T butter
8 eggs, beaten
1/2 c. salsa or Mexican style tomatoes
1 t salt
6 T water
1/2 c cheddar, shredded (reserve a sprinkle for the top)
3/4 c half and half
2 T flour
1 pkg taco seasoning
hot pepper, to taste
PREPARATION
Saute onion and green peppers in butter until tender. Set aside
and wipe out dutch. For crust combine flour and salt. Cut in
shortening until a fine texture is reached. Add water and mix
lightly. Do not over mix! Roll flat (1/8 inch thick) and lay in
bottom of dutch. Press crust onto sides and flute with fork.
Cover and bake 10-15 minutes or until golden brown. Meanwhile
combine all filling ingredients in separate bowl and mix well.
Pour into crust and sprinkle with handful grated cheddar. Cook
25-35 minutes or until knife inserted in center comes out
clean. Garnish as desired.
COOKING TIME: 50 minutes
DUTCH OVEN SIZE: 12 inch
CHEESE ENCHILADAS
INGREDIENTS
4 c. Monterrey Jack, shredded
2 c. Cheddar, shredded
2 medium onions, chopped
1 c. sour cream or plain yogurt
1 c. chopped green bell pepper
3-15 oz. cans tomato sauce
4 T. chopped fresh parsley
1/2 t. dried oregano
18 flour tortillas
3 T. chili powder
3/4 t. ground cumin
1/2 t. pepper
2 cloves garlic, finely chopped
PREPARATION
Grease dutch. Mix Monterrey Jack, one cup Cheddar cheese, 1/2
onion (chopped), sour cream, parsley and pepper. Spoon about
1/3-1/2 cup mixture onto each tortilla around filling and face
seam side down. Mix remaining ingredients except cheese. Pour
over enchiladas. Sprinkle with remaining cheese. Bake until hot
and bubbly. Serve about 18.
COOKING TIME: Approximately 30 minutes
DUTCH OVEN SIZE: 14 inch
EASY BAKE TACOS
INGREDIENTS
1 lbs. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 pkg. taco mix
1/2 c. Miracle Whip
8 corn tortillas
1 jar salsa
1 c. shredded Monterrey jack cheese
3/4 c. water
PREPARATION
Brown meat with green pepper and onion. Drain. Stir in taco
mix and cook five minutes. Arrange tortillas to over lap on
bottom of dutch. Top tortillas with meat mixture, and then with
cheese. Let stand for 15 minutes.
COOKING TIME: 30 minutes
DUTCH OVEN SIZE: 10 inch
B-B-Q CHICKEN
INGREDIENTS
2 lbs. chicken strips
1 can coke
barbecue sauce
PREPARATION
Throw it all in the pot and stir.
COOKING TIME: 1 hour
DUTCH -OVEN SIZE: 12 inch
ZUCCHINI ENCHILADAS
INGREDIENTS
1 c. uncooked rice
2 c. water
several cloves of garlic, crushed
1 large onion, minced
4 Tbs. olive oil
1 tsp. salt
2 red (or green) bell peppers, minced
10 small zucchini, shredded and squeezed out
1 tsp. each: cumin, oregano, basil, cayenne, black pepper
1/2 c. unsalted sunflower seeds
1 c. slivered almonds
2 c. sharp cheddar cheese, grated
Mexican hot sauce....see other recipe
14 burrito size tortillas
PREPARATION
Make the filling first and then cook the enchiladas in the
Dutch, but if you're the adventurous type, the entire dish could
be prepared in the Dutch.
Wash rice, cook with water and a few crushed garlic. Once
boiling, reduce heat and simmer for 25-30 minutes. DO NOT
REMOVE THE LID UNTIL DONE! In a large, heavy skillet,
saute the garlic and onion in olive oil and salt. When the
onions are soft, add peppers, zucchini and herbs. Stir and
continue to cook over medium heat another 8 min. stir in
sunflower seed and almonds, cook 2 more minutes. Remove from
heat and stir in the cooked rice and cheese. Allow to cool to room
temperature. Assemble the enchiladas by placing 1-2 heaping
spoonfuls of filling on one side of the tortilla and roll it up.
Pour a small amount of sauce into the Dutch oven, place the
enchiladas on top. Layer sauce, enchiladas, sauce, cheese,
enchiladas, sauce, cheese. There should be enough to make two
layers.
COOKING TIME: 30 minutes, preheat the lid
DUTCH OVEN SIZE: 14 inch
MEXICAN HOT SAUCE
INGREDIENTS
2 c. chopped onion
several cloves of garlic, crushed
2 tsp. salt
4 Tbs. olive oil
2 tsp. cumin
1 tsp. cayenne
1 tsp. chili powder
1/2 tsp. ground coriander
1/2 tsp. black pepper
6 c. chopped tomatoes
2 c. water
4 Tbs. tomato paste
3 Tbs. dry red wine
PREPARATION
Saute onion, garlic, and salt in olive oil until the onion is
clear. Add spices and mix. Add tomatoes, water tomato paste,
and wine. Simmer for 30 minutes or longer, several hours is
best. Hot spices tend to get hotter as they cook.
COOK TIME: 30 minutes or longer
DUTCH OVEN SIZE: 10 inch or smaller
STUFFED PEPPERS
INGREDIENTS
8 medium bell peppers (red, green, yellow)
broccoli
yellow squash
mushrooms
pea pods
wooden skewers (large toothpicks)
1 lbs. Italian sausage
4 Tlbs. dry falafel mix (Ground spiced chickpeas)
water
1 small yellow onion, diced
garlic, diced
basil
black pepper
mushrooms, diced
PREPARATION
Meat filling: Mix falafel mix with enough water to make a
paste. Brown sausage and falafel paste separately. Falafel
should be cooled until crumbly. Set meat and falafel aside.
Saute onions, garlic, basil, and mushrooms together. Add meat
and falafel and mix together. Set aside.
Vegetable filling: Cube or dice all vegetables. Mix in bowl; set
aside.
Prepare bell peppers: Cut tops of peppers, remove seeds and cut a
design in top of peppers. Skew peppers together so they won't fall
apart in oven. After peppers are secure stuff them full with
fillings ( 4 veggie, 4 meat). Place circle of peppers on top of
tomato sauce (see below) Sauce should be about 1 1/2 inch deep.
Cook for 25 minutes or until veggies are tender but slightly
crunchy. Garnish as desired or just eat.
COOKING TIME: 25 minutes
DUTCH OVEN SIZE: 14 inch
MAGNIFICENT SPAGHETTI SAUCE
INGREDIENTS
2 cloves garlic
1 onion
1 c. chopped mushrooms
1 lbs Italian sausage (mild, hot or sweet)
2 16oz. tomatoes, do not drain
1 4oz. can tomato paste
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
PREPARATION
Brown sausage with onion, garlic and mushrooms. Add
tomatoes, paste and all spices listed. Bring to a boil then
simmer at low heat for at least 40 minutes. Can simmer all day
for full flavor.
COOKING TIME: 40 minutes (minimum)
DUTCH OVEN SIZE: 12 inch
INGREDIENTS
Crust:
2 1/4 c. flour
1 c shortening
Filling:
1 medium onion chopped
1 T butter
8 eggs, beaten
1/2 c. salsa or Mexican style tomatoes
1 t salt
6 T water
1/2 c cheddar, shredded (reserve a sprinkle for the top)
3/4 c half and half
2 T flour
1 pkg taco seasoning
hot pepper, to taste
PREPARATION
Saute onion and green peppers in butter until tender. Set aside
and wipe out dutch. For crust combine flour and salt. Cut in
shortening until a fine texture is reached. Add water and mix
lightly. Do not over mix! Roll flat (1/8 inch thick) and lay in
bottom of dutch. Press crust onto sides and flute with fork.
Cover and bake 10-15 minutes or until golden brown. Meanwhile
combine all filling ingredients in separate bowl and mix well.
Pour into crust and sprinkle with handful grated cheddar. Cook
25-35 minutes or until knife inserted in center comes out
clean. Garnish as desired.
COOKING TIME: 50 minutes
DUTCH OVEN SIZE: 12 inch
CHEESE ENCHILADAS
INGREDIENTS
4 c. Monterrey Jack, shredded
2 c. Cheddar, shredded
2 medium onions, chopped
1 c. sour cream or plain yogurt
1 c. chopped green bell pepper
3-15 oz. cans tomato sauce
4 T. chopped fresh parsley
1/2 t. dried oregano
18 flour tortillas
3 T. chili powder
3/4 t. ground cumin
1/2 t. pepper
2 cloves garlic, finely chopped
PREPARATION
Grease dutch. Mix Monterrey Jack, one cup Cheddar cheese, 1/2
onion (chopped), sour cream, parsley and pepper. Spoon about
1/3-1/2 cup mixture onto each tortilla around filling and face
seam side down. Mix remaining ingredients except cheese. Pour
over enchiladas. Sprinkle with remaining cheese. Bake until hot
and bubbly. Serve about 18.
COOKING TIME: Approximately 30 minutes
DUTCH OVEN SIZE: 14 inch
EASY BAKE TACOS
INGREDIENTS
1 lbs. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 pkg. taco mix
1/2 c. Miracle Whip
8 corn tortillas
1 jar salsa
1 c. shredded Monterrey jack cheese
3/4 c. water
PREPARATION
Brown meat with green pepper and onion. Drain. Stir in taco
mix and cook five minutes. Arrange tortillas to over lap on
bottom of dutch. Top tortillas with meat mixture, and then with
cheese. Let stand for 15 minutes.
COOKING TIME: 30 minutes
DUTCH OVEN SIZE: 10 inch
B-B-Q CHICKEN
INGREDIENTS
2 lbs. chicken strips
1 can coke
barbecue sauce
PREPARATION
Throw it all in the pot and stir.
COOKING TIME: 1 hour
DUTCH -OVEN SIZE: 12 inch
ZUCCHINI ENCHILADAS
INGREDIENTS
1 c. uncooked rice
2 c. water
several cloves of garlic, crushed
1 large onion, minced
4 Tbs. olive oil
1 tsp. salt
2 red (or green) bell peppers, minced
10 small zucchini, shredded and squeezed out
1 tsp. each: cumin, oregano, basil, cayenne, black pepper
1/2 c. unsalted sunflower seeds
1 c. slivered almonds
2 c. sharp cheddar cheese, grated
Mexican hot sauce....see other recipe
14 burrito size tortillas
PREPARATION
Make the filling first and then cook the enchiladas in the
Dutch, but if you're the adventurous type, the entire dish could
be prepared in the Dutch.
Wash rice, cook with water and a few crushed garlic. Once
boiling, reduce heat and simmer for 25-30 minutes. DO NOT
REMOVE THE LID UNTIL DONE! In a large, heavy skillet,
saute the garlic and onion in olive oil and salt. When the
onions are soft, add peppers, zucchini and herbs. Stir and
continue to cook over medium heat another 8 min. stir in
sunflower seed and almonds, cook 2 more minutes. Remove from
heat and stir in the cooked rice and cheese. Allow to cool to room
temperature. Assemble the enchiladas by placing 1-2 heaping
spoonfuls of filling on one side of the tortilla and roll it up.
Pour a small amount of sauce into the Dutch oven, place the
enchiladas on top. Layer sauce, enchiladas, sauce, cheese,
enchiladas, sauce, cheese. There should be enough to make two
layers.
COOKING TIME: 30 minutes, preheat the lid
DUTCH OVEN SIZE: 14 inch
MEXICAN HOT SAUCE
INGREDIENTS
2 c. chopped onion
several cloves of garlic, crushed
2 tsp. salt
4 Tbs. olive oil
2 tsp. cumin
1 tsp. cayenne
1 tsp. chili powder
1/2 tsp. ground coriander
1/2 tsp. black pepper
6 c. chopped tomatoes
2 c. water
4 Tbs. tomato paste
3 Tbs. dry red wine
PREPARATION
Saute onion, garlic, and salt in olive oil until the onion is
clear. Add spices and mix. Add tomatoes, water tomato paste,
and wine. Simmer for 30 minutes or longer, several hours is
best. Hot spices tend to get hotter as they cook.
COOK TIME: 30 minutes or longer
DUTCH OVEN SIZE: 10 inch or smaller
STUFFED PEPPERS
INGREDIENTS
8 medium bell peppers (red, green, yellow)
broccoli
yellow squash
mushrooms
pea pods
wooden skewers (large toothpicks)
1 lbs. Italian sausage
4 Tlbs. dry falafel mix (Ground spiced chickpeas)
water
1 small yellow onion, diced
garlic, diced
basil
black pepper
mushrooms, diced
PREPARATION
Meat filling: Mix falafel mix with enough water to make a
paste. Brown sausage and falafel paste separately. Falafel
should be cooled until crumbly. Set meat and falafel aside.
Saute onions, garlic, basil, and mushrooms together. Add meat
and falafel and mix together. Set aside.
Vegetable filling: Cube or dice all vegetables. Mix in bowl; set
aside.
Prepare bell peppers: Cut tops of peppers, remove seeds and cut a
design in top of peppers. Skew peppers together so they won't fall
apart in oven. After peppers are secure stuff them full with
fillings ( 4 veggie, 4 meat). Place circle of peppers on top of
tomato sauce (see below) Sauce should be about 1 1/2 inch deep.
Cook for 25 minutes or until veggies are tender but slightly
crunchy. Garnish as desired or just eat.
COOKING TIME: 25 minutes
DUTCH OVEN SIZE: 14 inch
MAGNIFICENT SPAGHETTI SAUCE
INGREDIENTS
2 cloves garlic
1 onion
1 c. chopped mushrooms
1 lbs Italian sausage (mild, hot or sweet)
2 16oz. tomatoes, do not drain
1 4oz. can tomato paste
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
PREPARATION
Brown sausage with onion, garlic and mushrooms. Add
tomatoes, paste and all spices listed. Bring to a boil then
simmer at low heat for at least 40 minutes. Can simmer all day
for full flavor.
COOKING TIME: 40 minutes (minimum)
DUTCH OVEN SIZE: 12 inch
