Dutch Oven Gear

7333 Coldwater Canyon #13
North Hollywood, CA 91605

Tel: (818)982-5343
Fax: (818)982-5836






Visit Our Parent Company

Introduction To My Recipes

My recipes are simple with the most basic ingredients.  In order to have a good and as close to natural food food taste, you do not need to add and mix so many ingredients like you see on TV and read about in books.  Keep you meals as simple as you can with basic ingredients only (unless you like my stuff).

Dishes

Upside Down Cauliflower
Ingredients
2 cauliflowers
1 pkg. mushrooms
1 onion
1 lb. cubed chicken breast or ground beef
Seasoning (salt, pepper, chili pepper)
1 cup rice
1 small can garbanzo beans
Before you start cooking, soak rice in water and keep on the side for at least half an hour.
Method
  1. Cut cauliflower into pieces; sauté with mushrooms in some shortening halfway. Then remove and put aside.
  2. Cook meat in same shortening; add in the seasoning with the chopped onion and cook them halfway.
  3. Line a 12 in. dutch oven pot with aluminum foil.
  4. Pour in the cauliflower with the mushrooms.
  5. Pour in the meat with onion on top of the cauliflower.
  6. Pour in the rice, mixed with the garbanzo beans, on top of the meat; add 1 cup water.
  7. Cook for approximately ½ hour or until the rice is cooked. Let it rest.
  8. Remove the dutch oven lid, cover the pot with a large plate, held tightly with one hand on top of the plate and one hand below the pot, and turn it upside down quickly. Remember that the dutch oven is hot.
  9. Remove the pot and the aluminum foil. Enjoy.
Turkey
Ingredients
1 turkey 13 to 15 lbs.
1 tsp. salt
1 tsp. pepper
1 tsp. Seven Spices (optional. You can find it in the Middle Eastern stores on the spice rack).
1 can or bottle of beer
Method
  1. Thaw turkey 2 days before and on the night before the cooking. Wash the turkey.
  2. Mix all spices together and wipe the turkey. Let it sit overnight in the refrigerator.
  3. Put turkey in Dutch oven and pour beer on top of and inside the turkey.
  4. Cook at 400°. It takes between 2 hours and fifteen minutes to 2½ hours depending on the size of the bird.
  5. Let stand for ½ hour with no heat. Carve and serve.
Chicken Fajita
Ingredients 
1/3 c. rice
1/2 onion, chopped
Salt to taste
1/2 green bell pepper, chopped
Chili pepper to taste or chili sauce
2 tsp. fajita or taco powder
2 tsp. chicken broth
1 chicken breast, cut in sm. pieces
Method
  1. First put rice on aluminum foil.
  2. Add oil on rice, then add the following ingredients: chicken, fajita sauce, chicken broth, pepper, onion, salt and chili.
  3. Fold the aluminum foil and put on charcoal, 10-15 minutes.
Eggplant With Large Size Meat
Ingredients
2 lg.-sized eggplants, round shape
½ tsp. tomato paste
Seasoning (salt & pepper)
2 lbs. meat, 1 piece
2 c. water
Shortening
Method
  1. Saute meat in some shortening until brown.
  2. Add water; cook until rice is tender. Leave only about 1 cup of broth.
  3. Slice eggplants; then fry in shortening.
  4. Arrange fried eggplants in oven; put the cooked meat over the eggplant.
  5. Melt tomato paste in meat sauce, then pour it over mixture.
  6. Cook until juice is absorbed.
  7. Serve hot.
Mediterranean Chicken
Ingredients
1 chicken cut into pieces
Butter as needed
Flour as needed
Seasoning (salt & pepper)
Water
2 cloves of garlic
1 can of tomatoes or 1 lb. fresh
2 beef bullion cubes
1 Tbsp. oregano
Chopped parsley to taste
1 onion, sliced
Method
  1. Sauté chicken in butter. Add a little flour and add seasoning.
  2. When brown remove chicken.
  3. Add onion, garlic, tomatoes and beef bullion cubes to pot and brown.
  4. Replace chicken in pot and add water to cover chicken and add oregano and parsley.
  5. Cook slowly until chicken is tender.
  6. Serve with pilaf (rice).
Okra Stew
(Middle Eastern Cuisine)
Ingredients
1 lb. meat, cut into squares
1 lg. sliced onion
3 cloves garlic
1 lg.-sized sweet green pepper
Some dry mint or fresh leaves
1 to 2 c. water
Seasoning (salt & pepper)
1 lg. tomato, skin removed
1 tsp. tomato paste
1 T. lemon juice
12 oz. fresh tender okra
Shortening, as needed
Method
  1. Wash okra well; remove stem by cutting the thin cone-shaped skin off the top, being careful   not to make an opening at the end to prevent the stick juice from running out.
  2. Melt some butter; sauté okra very carefully, leave on one side.
  3. Fry meat; add onions, garlic and tomatoes. Stir several times.
  4. Then add green pepper, mint, water, and tomato paste. 
  5. Cook until meat is tender; then add in fried okra and lemon juice.
  6. Cook for a short time until okra is well cooked. Serve with simple pilaf (rice). Serve hot.
Scalloped Potatoes
Ingredients
10 medium sized potatoes
10 slices of bacon, pork or turkey
2 sticks of butter (melted)
1 cup milk
Salt and pepper (to taste)
1 cup shredded cheddar cheese or 6 Tbsp cheddar cheese dip
½ tsp nutmeg (optional)
3 eggs beaten
Method
  1. Peel potatoes and slice into thin slices on hand slicer.
  2. Cut bacon into small pieces.
  3. Mix all ingredients except for eggs and put into Dutch oven (keep some cheese to sprinkle on top).
  4. Sprinkle some cheese on top of mixture.
  5. Pour beaten eggs evenly over top.
  6. Cook in 12" Dutch oven at 350° for 45 minutes (or bake in oven)
Sliced Potato Dish
Ingredients
8 large potatoes
Salt and pepper to taste
shortening
½ cup flour
1 chopped onion
1 tsp. tomato paste
½ Lb. chopped meat
2 eggs
Method
  1. Peel potatoes, slice them about 3/16" thick and keep them in a bowl of salty water for 15 minutes. Drain well and fry in the Dutch oven with shortening. Put on the side.
  2. Fry meat with onion. Add tomato paste and salt and pepper. Put on the side.
  3. Put half the potatoes back in to the Dutch oven as a layer. Cover the meat evenly with the remaining potatoes.
  4. Beat the eggs with flour and pour them on top of the potatoes.
  5. Cook at 350°F for about 15 minutes or until golden brown.
Green Peas
Ingredients
½ Lb. ground beef
1 bag frozen peas (or 2 cans)
1½ Tbs tomato paste (or 2 cans of tomato sauce)
Salt, pepper and chili powder to taste
1 large onion chopped
2 cloves of garlic
2 Tbs shortening
3 cups waterMethod
  1. Fry meat in Dutch oven in shortening.
  2. Add chopped onion and garlic and cook for 10 minutes. 
  3. Add rest of ingredients. 
  4. Cover Dutch oven and cook for 20-30 minutes or until cooked. 
  5. Make a side dish of rice and serve.
Meat or Turkey Meatballs
Ingredients
2 lbs. meatballs (frozen) or turkey
2 green bell peppers
1 large onion
½ can crushed pineapple (optional)
1 12 oz. (approximately) bottle of BBQ sauce
Method
  1. Place meatballs in Dutch oven
  2. Chop green pepper and onion into small, less than ½" pieces and put in pot.
  3. Pour BBQ sauce over meatballs and fill bottle with water, shake well and pour on to meatballs.
  4. If you like sweet meatballs, pour ½ can of pineapple on top.
  5. Mix all together and cook at 350° for 50 minutes.
Ribs
Ingredients
2 slabs of pork or beef ribs
1 16 to 24 oz. bottle of BBQ sauce
2 onions
5 carrots
3 potatoes
Method
  1. Pour BBQ sauce on ribs and marinate at least 2 hours (I prefer overnight).
  2. Chop onion into small, less than ½" pieces.
  3. Cut carrots 2" to 3" long.
  4. Peel and cut potatoes into 4 pieces each.
  5. Place ribs in 12" diameter Dutch oven with all BBQ sauce, mixed with the onion.
  6. Place carrots and potatoes on top and cook at 350° for one hour or until tender.
Note: for 10" diameter Dutch oven use 1 slab of ribs.
Simple Lentil Soup
Ingredients
1 cup lentils (Canadian Bale)
5 cups water
1 large onion
1 tsp. salt
1 tsp. cumin
½ tsp. black pepper
½ cup olive oil (or any oil you prefer)
2 lemons
1 cup toasted bread or croutons
Method
  1. Put lentils and water in Dutch oven and cook until soft.
  2. Chop onion into long fine pieces and fry in oil until brown. Do not burn.
  3. Pour oil and onion and salt, cumin pepper and the lemon juice into Dutch oven.
  4. Stir well and serve in bowl. Makes 6 bowls.
  5. Serve with toasted bread on top and add lemon to taste.
Lentil With Green Chard Soup
More than a soup; almost a meal.  Add crackers, croutons or toasted pita bread and you'll have a real meal.
Vegetable Soup (vegetarian) 
Ingredients
1 cup broccoli (after chopped up)
1 cup cauliflower (after chopped up)
2 carrots
1 small tomato
2 small potatoes
2 zucchini
2 squash
2 stalks of celery
½ of whole garlic
2 leaves of cabbage (optional)
2 spears of asparagus (optional)
2 16oz. cans of chicken broth (or 2 cups water with 2 Tbsp. Maggi powder)
1 cup water
1 Tbsp. rice (optional)
Salt and pepper to taste
Method
  1. Chop all vegetables into small pieces, about ½" cubes.
  2. Mix all ingredients together and cook at 350° for about 50 minutes.
For non-vegetarian you can add ½ lb. of stew meat or meatballs.

Side Dishes

Desserts
Fast Cobbler
Ingredients
1 (16 ox.) can peach halves
1 (16 oz) can blackberries
4 spoons butter
Cinnamon
1 pkg. white cake mix
Method
  1. In 10-in dutch over pour cans in over; drain half the syrup out.
  2. Sprinkle the white cake powder on top of fruit.
  3. Put butter on top; sprinkle some cinnamon.
  4. Cook for approximately 30 minutes.
Chocolate Cherry Cobbler
Ingredients
2 cans of cherries
2 pkgs. Chocolate cake mix
1 cube butter or margarine or oil
1 spoon cinnamon
½ cup walnuts
5 regular marshmallows
Method
  1. In 12” Dutch oven pour cherries with the syrup and sprinkle walnuts on top.
  2. Add cake mix evenly.
  3. Put on butter after cutting it into cubes.
  4. Sprinkle cinnamon and put marshmallows around.
  5. Cover and cook for about 45 minutes or until the cake mix is cooked.
Walnut Sweet Potatoes
Ingredients
6 to 8 sweet potatoes
½ cup brown sugar
¾ cup crushed walnuts (may substitute pecans)
3 to 4 Tbsp. honey
Method
  1. Peel potatoes and cut them into cubes around 1" square. Put them in Dutch oven.
  2. Pour brown sugar on top.
  3. Pour walnuts on top.
  4. Mix all ingredients together and cook at 350° for 45 minutes until potatoes are soft.
  5. Drizzle honey on top, mix and serve.

Other Recipes
Manakish
Lebanese Bread Salad (Fattoush)
Ingredients
2 toasted sm. pitas
3 lg. cucumbers
3 lg. tomatoes
1 brunch radishes
1 tsp. salt
3 cloves garlic
2 lemons, juiced
3 T. vinegar
¼ c. olive oil
1 bunch fresh mints
1 onion
1 bunch parsley
Method
  1. Break bread into crumbs.
  2. Chop all vegetables (onions, mints, radishes, tomatoes, cucumbers, etc.)
  3. Add bread crumbs and mix thoroughly.
  4. Mash garlic with salt
  5. Add lemon juice, vinegar and oil; add into vegetables and mix thoroughly.
  6. Sprinkle with some sumac (tasty Arabic seasoning) and serve. Great for the summer.
 First Night Trail Dinner
Ingredients
1 instant lunch cup
2 spoons 1-Minute Rice
2 cubes powder Maggi chicken flavoring
Method
  1. Crush the instant noodles.
  2. Add 2 spoons rice.
  3. Sprinkle Maggi powder.
  4. Mix all together.
  5. Boil 1 cup water.
  6. Pour over mixture and let stand for 3 mintues in covered cup.
  7. (Prepare mixture at home and put in a sealable sandwich bag).

Recipes From Friends

Baklava
Eggplant