Hot dish recipe ie oven, slow cooker dutch oven ect.?

what is your favorite hot dish recipe ?Hot dish recipe ie oven, slow cooker dutch oven ect.?
lol are you from Minnesota? I have family from there that calls it ';hot dishes';





Anywho, I have 2 favorites :





http://southernfood.about.com/od/sausage…





and





http://allrecipes.com/Recipe/Jambalaya-C…Hot dish recipe ie oven, slow cooker dutch oven ect.?
4 cups zucchini, 1cup chopped onion, 1/2 bell pepper diced, 2 cans any style tomatoes, I like the Italian, 1 can tomato paste or condensed tomato soup, I like the soup, 1T garlic powder, 1T oregano, dash of basil, salt n pepper to taste. Start with the fresh veggies, sweat till tender add tomatoes and spices let simmer for bout an hour or slow cook on low all day. many variations you can add just about any veggie, celery,corn, mushrooms, and meat like burger or chicken. can be eaten by itself or over pasta. Easy and real tasty.
CHEESY TUNA NOODLE CASSEROLE


1 (12 1/2 oz.) can chunk light tuna in water


1 pkg. frozen vegetables


1 (12 oz.) pkg. wide egg noodles


Season to taste


1 can cream of mushroom soup


1 1/2 c. milk


1 (8 oz.) container sour cream


1 1/2 c. grated Cheddar cheese


1 1/2 c. grated Mozzarella cheese


Cook and drain vegetables. Heat soup, milk, and sour cream. Blend until smooth. Cook and drain noodles. Mix all ingredients together with tuna and 3/4 cups each of Cheddar and Mozzarella cheese. Pour into 9 x 13 inch pan. Top with remaining cheese and bake in 350 degree oven for 20 to 25 minutes.











Creamy Crock Pot Macaroni and Cheese


Ingredients


• 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)


• 4 tablespoons (1/2 stuck) butter, cut into pieces


• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese


• 3 eggs, beaten


• 1/2 cup sour cream


• 1 (10 3/4-ounce) can condensed Cheddar cheese soup


• 1/2 teaspoon salt


• 1 cup whole milk


• 1/2 teaspoon dry mustard


• 1/2 teaspoon black pepper


Directions


Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Easy Cheesy Meat And Potatoes


Dinner Sauce


2 lbs. ground beef (2) 10 ½ oz. can cream of mushroom soup


1 large yellow onion; diced (1) 10 ½ oz. can cream of chicken soup


7 cloves garlic; minced 1 1/2 cup sour cream


salt and pepper to taste 2 Tbs. worcestershire sauce


2 bags frozen tater tots 1 Tbs. soy sauce


4 cups colby jack cheese; shredded 1 1/2 tsp. thyme


1 1/2 tsp. marjoram


salt and pepper to taste





Heat a 14'; Dutch oven using 22-24 briquettes bottom until oven is hot. Add ground beef, onions, and garlic to hot oven, season with salt and pepper, and fry until beef is brown and onions are translucent. Remove the ground beef and onion mixture from the oven and place in a large bowl. To the bowl add all the sauce ingredients and stir to mix.





Layer 1 bag of tator tots in bottom of oven. Spoon one half of the ground beef sauce mixture over the the tater tots. Sprinkle one half of the cheese over the sauce. Layer again with the second bag of tater tots, the rest of the remaining sauce, and the remaining cheese.





Cover and cook 90 minutes using 12-14 briquettes bottom and 14-16 briquettes top heat rotating oven and lid every 10-15 minutes.





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Chicken Pot Pie


4 chicken breast halves; diced


2 (10.5 oz.) cans cream of chicken soup


3 Tbs. bacon grease or olive oil


1/2 cup evaporated milk


4 cloves garlic; minced


1 1/2 tsp. poultry seasoning


1 yellow onion; diced


1 Tbs. Worcestershire


4 medium potatoes; diced salt and black pepper to taste


1 (16 oz.) bag frozen mixed vegetables; thawed


1 can refrigerated crescent rolls





Heat a 12'; Dutch oven using 20-22 briquettes bottom until hot. To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and potatoes and continue cooking until onions are translucent but still firm. Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.





Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid. Bake for 25-30 minutes until the rolls are golden brown and flaky. Check to make sure potatoes are cooked through. If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.





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Easy Baked Pork Chops


6 pork chops; center cut, bone in


1 (20 oz.) can sliced peaches


salt and pepper to taste


1/4 cup apricot preserves


1 box stove top stuffing for pork


1 Tbs. dijon mustard


4 Tbs. butter; melted


1 Tbs. dry minced onion


1 1/4 cups hot water





To a 12'; Dutch oven add stuffing mix (including seasoning packet), butter, hot water and juice from canned peaches; stir to mix then spread evenly. Season pork chops with salt and pepper and arrange over top of stuffing. In a small bowl mix together preserves, mustard and minced onion. Spoon preserve mixture over top of chops and spread to coat. Arrange sliced peaches over the top.





Cover oven and bake using 8-10 briquettes bottom and 16-18 briquettes top for 60 minutes.


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zucchini cheese cassarole








8 tbsp butter


6 zuccnini- cubed


4 tomatos - cubed


2 lbs cottage cheese


2 tsp basil


1 tsp oregano





topping:


2/3 c parmesean cheese


2/3 c crackers (crumbled)


mix crackers and cheese together





combine ingredients together (except topping), stir well, pour into greased dutch oven, sprinkle topping on top. bake 30 mins @350 degrees
here are 3Dutch oven recipes I love from my cook book.


Dave’s Dutch Tamale Pie


Dave Herzog





1 lb. ground turkey (try lean ground round)


1 ½ Tbs. chili powder


½ tsp. cumin


1 tsp. fajita seasoning


2 Tbs. garlic, minced


1 28oz. can diced tomatoes


1 15 oz. can whole kernel corn (try hominy, YUM!)


1 8 oz. can diced green chilies


1 ½ c. shredded Colby cheddar cheese


½ c. chicken broth


1 12 oz. box corn muffin mix (12 oz. Aunt Jemima corn bread mix from a 5 lb. bag)


½ c. milk


2 Tbs. melted butter or vegetable oil


1 large egg





In a 12” deep Dutch oven, brown turkey with chili powder, cumin, and minced garlic. Add tomatoes, corn and chilies. Stir well. Add broth, stir. Layer cheese over the top of meat mixture.


Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Cover and bake at about 375o for 35 to 45 minutes until bread is firm and baked through.


Serves 6








Pork Carnitas in a Dutch Oven





3 to 4 pound boneless pork shoulder roast


2 Tbs. oil


4 cloves garlic, minced


1 medium onion chopped


1 orange, quartered


1 lime, quartered


¼ cup brown sugar, packed


1 ½ tsp. chili powder


½ tsp. kosher salt


¼ tsp. fresh cracked black pepper


½ cup water


Corn tortillas





Trim fat from roast and cut into 2” cubes. Heat oil in a 10” deep or 12” Dutch oven over high heat, add garlic, onion, and pork, cook until pork is browned, about 10 minutes. Add remaining ingredients but the tortillas, cover and simmer 1 ½ to 2 hours or until pork is fork tender. Remove lid and cook over medium heat for 10 to 15 minutes or until liquid has reduced. Break up meat and separate meat fibers with 2 forks “pulling” the meat fibers apart, to break up the meat. Serve with tortillas and salsa.


Serves 6 to 8





Here is one of my favorite dishes to do in a Dutch oven. It involves every type


of cooking imaginable in a Dutch oven. Again this is my own recipe. You are


welcome to use it, but if sharing, please give credit where do. Thanks! Laura





Sausage Stuffed Manicotti


David Herzog by permission from Laura Schmidt





Ingredients:


*** Crepes ***


1 ½ cups all-purpose flour


1-cup milk or more


3 eggs


½ tsp salt


olive oil sprayer





*** Filling ***


1 pound Hot Italian sausage


2 eggs


2 cups mozzarella cheese, grated


1/2 cup fresh parmesan cheese, grated


1 cup cottage cheese


1/4 cup dry bread crumbs


10 oz frozen chopped spinach, thawed %26amp; squished


salt and pepper


1/8 teaspoon nutmeg


1/4 teaspoon garlic powder





*** Tomato Sauce ***


2 cups Mushrooms, sliced


1 green pepper


1 onion, chopped


6 cloves garlic


1 26-ounce jar marinara sauce or tomato basil spaghetti sauce


1 14.5-ounce can diced tomatoes with basil, garlic and oregano


Dash of hot pepper flakes





***Topping***


1/2 cup mozzarella cheese, grated


1/4 cup fresh Parmesan cheese, grated


1 small can sliced olives

















Instructions: CREPES:


Coals: 6 to 8 coals


1. Place flour in bowl; whisk in milk, eggs and salt until smooth. Need


a real thin batter, may need to add more milk


2. Put DO lid upside down on lid stand with coals under to make a medium heat


3. Spray lightly with olive oil


4. Pour about 2 tablespoons on a hot Dutch oven lid. Spread into a


5-inch circle. Cook until set. Do not brown.


5. Repeat with remaining batter making 18 to 20 crepes.


6. Stack crepes between waxed paper. Set them aside.





Instructions: FILLING:


Coals: 20-25 coals


7. In a large pot sauté the sausage


8. Remove sausage from pan and set aside.


9. In a large bowl, beat the eggs lightly, add the remaining filling


ingredients and then the sausage; mix well and set aside





Instructions: SAUCE:


Coals: 20-25 coals bottom to fry, then 8-10 coals, bottom; 15-20 coals top


10. Mince green pepper, onions %26amp; garlic


11. In the same pot that you used for sausage, sauté onion mixture and the mushrooms,


12. Add the rest of the sauce ingredients. Simmer covered for 25 minutes until


thick. (Watch as you may need to add a bit of wine, beer or water).





Instructions: BUILDING THE MANICOTTI


Coals: 10 coals under, ring of 15 coals on lid


13. Pour half the sauce into a 12-inch shallow DO.


14. Take a crepe in your hand and place 3-4 Tbsp filling on crepe. Roll up. Place seam side down on filling. Repeat


15. Pour remaining sauce over manicotti.


16. Bake about 40 minutes at 350° oven


17. Sprinkle with remaining mozzarella, Parmesan cheese and olives; and bake


another 8-10 minutes until bubbly and heated through.


Serves: 6 to 10 people with 2 to 3 manicotti per person.





This is an ideal dish for a class or workshop, as it shows the use of a lid, how


to fry in a Dutch oven, how to simmer, and how to bake. It also makes a great


presentation piece.
it is a good stew 2 pound of stew meat cut up and browned





3 cups of potatoes and 2 of carrots and a stew season mix and add a cup of beef stock and cook in crock pot for 5 to 7 hours and when almost ready to eat remove juice and prepare some gravy mix and coock as directed and add to stew its yummy