Easy Recipes Swiss Steak Italian (6) 2 lbs. beef round steak, ½ inch thick 3 tbsp. flour ¼ cup of butter 1 large can of diced tomatoes 1 ½ tsp. salt ¼ tsp. basil leaves 1/8 tsp. pepper ½ cup chopped onion ½ cut chopped green pepper 1 ½ cups shredded mozzarella cheese Cut meat into serving size and coat with flour. In a 14” Dutch Oven melt butter and brown meat slowly on all sides using 14 charcoal briquettes in your Volcano Grill. Add tomatoes, salt, basil, and pepper. Cover and allow to simmer for 1 hour. Add onion and green pepper and cook 30 minutes, or until meat is tender. Top with cheese and let it melt. Bull Mountain Beans (8) 1 lb. lean ground beef 1 lb. diced bacon 1 large onion, diced 1 green pepper, diced 1 lb. cubed ham, pre-cooked 2 12 oz. jars of Homemade Chili Sauce from the grocery store 1 cup brown sugar 1 cup ketchup ½ cup Dijon mustard 2 31 oz. cans of pork and beans Using a 12” Dutch oven, brown ground beef and bacon with 14 charcoal briquettes in your Volcano. When meat is brown, add onion and green pepper and cook until clear. When cooked, stir in cubed ham and simmer with chili sauce, brown sugar, ketchup, and mustard for 15 minutes. Next, drain and add pork and beans and simmer for one hour. If necessary, crack lid slightly to allow moisture to escape. Country Style Pork Ribs (4) 1 bottle barbeque sauce (any flavor) 1 ½ tbsp. liquid smoke 3 tbsp. molasses (to a desired sweetness) 1 8 oz can of tomato sauce 2 8 oz. cans pineapple chunks (un-drained) 4-6 lbs. pre-cut boneless pork ribs (country style) Trim fat off boneless country style pork ribs and arrange in a 12” Dutch oven. In a mixing bowl, add the other ingredients and mix well. Pour evenly over ribs and cook 2 hours with 14 charcoal briquettes in your Volcano Stove. The longer the ribs and sauce cook, the more tender they become. Serve over cooked rice. The Best Berry Cobbler 5 tbsp. butter (roughly 2/3 of a stick) 1 tsp. baking powder 1 cup all-purpose flour ½ tsp. salt 2/3 cup sugar ¾ cup milk 1 tsp. vanilla extract 2 cups blueberries (fresh or frozen) Topping: 1/3 cup granola 1/3 cup sugar Use aluminum foil to cover the inside of a 12-inch Dutch oven. Preheat the oven and melt the butter in it. To make the batter, mix thoroughly the baking powder, flour, salt, sugar, milk, and vanilla extract. Pour the batter on top of the melted butter. Throw the blueberries on top of the batter. Bake at medium heat for 40 to 45 minutes. At about 30 minutes into the cooking, sprinkle the granola and remaining sugar on top. The berry cobbler is done when a toothpick inserted into the center of the cake comes out clean. Note: Using different types of berries or a mix of berries can make this cobbler even better. Try using raspberries along with the blueberries. Peachy Keen Peach Cobbler 8 refrigerated pie crusts 10-15 peaches (roughly ¾ of a gallon once they’re sliced) 1 cup brown sugar 3 tbsp. cinnamon 1-2 sticks of butter Line a 12” Dutch oven with foil and melt some butter to grease all of the sides. Add one pie crust to the bottom. Add a layer of peaches and cover with brown sugar and cinnamon. Add more butter followed by another pie crust. Repeat these steps until you are out of fruit and crusts. Cook over low heat for roughly 2 ½ to 3 hours. This recipe takes a little longer to cook than some, but it is really easy to prepare. Once you’ve got it cooking over low to medium heat, you can just forget about it for a couple of hours. Apricot-braised Pork Loin 1 tbsp. vegetable oil 2 lb. boneless pork loin roast 1 ½ cup chopped onions ½ cup chopped carrots 1 clove garlic, minced 2 12 oz. cans apricot nectar 1 tsp. dry mustard 1 tsp. salt Watercress Heat oil in your Dutch oven over medium-high heat (I used 14 briquettes, about 400 degrees). Add pork and brown on all sides. Then, add onions, carrot, and garlic and cook 3 to 5 minutes or until onions are tender. Add nectar, mustard, salt, and enough water to almost cover the pork. Bring to a boil. Cover and bake 1.75 hours at 375 degrees (take out one or two briquettes) until meat thermometer inserted in thickest part reads 170 degrees. Remove pork and keep warm. Boil pan juices about 5 minutes until thickened. Serve pork with sauce, garnishing with watercress. Serves 6. Lamb Ragout Flavored with Pomegranate Juice 2 lb. lean boneless lamb, cut in 1 oz chunks 1 tbsp. oil 1 large onion, chopped 1 tsp. turmeric ½ tsp. pepper Salt (as desired) 1 tbsp. flour ½ cup ground or pulverized walnuts 1 cup pomegranate juice 1 tsp. ground cardamom Juice of one lemon Without adding fat, brown the lamb chunks in a heavy Dutch oven. Heat the oil in a separate pan and sauté the onion until in it until it is brown. When finished, pour onion and oil into the Dutch oven. Sprinkle the turmeric, pepper, and salt over the meat and stir for one minute. Sprinkle in the flour and stir until it is absorbed. Add the walnuts, pomegranate juice, and enough water to almost cover the meat. Reduce the heat to a simmer, cover the pot and cook until the meat is tender, 1 to 1 ½ hours. Add the cardamom. Squeeze in the lemon juice to taste and adjust the salt. Keep warm until ready to serve. Serves 6. Note: To get a good simmer (between 180 and 200 degrees), use about eight charcoal briquettes on the bottom of a 12” Dutch oven (if it’s windy you will have to add more). This is a little more complex because, if you only have one Volcano, you have to sauté the onion prior to browning the lamb. Fizzy Fruit Cobbler 1 apple pie filling 1 box yellow cake mix ½ can 7-Up 1 tbsp. cinnamon Note: Any combination of flavors that sound good to you can be tried. This example is apple, yellow, cake, and cinnamon. Another might be cherry filling, chocolate cake, and powdered sugar. Or you could try blueberry filling, white cake, and grape soda. Be creative. If desired, line your Dutch oven with aluminum foil to make clean up easier. Pour the fruit filling into the bottom of the Dutch oven. Sprinkle the cake mix on top of the filling. Do not stir it. Pour the soda on top of the mix from a low height so it doesn’t make a mess. With a fork, mix the soda into the cake mix, being careful not to mix it into the filling too much (a little is okay). When the cake mix is stirred, sprinkle cinnamon on top. Cook for 45 minutes at 325 degrees. Pineapple Upside Down Cake 1 Jiffy yellow cake mix 1 can pineapple slices ½ cup brown sugar 12 maraschino cherries 2 tbsp. butter Put ½ inch of water in the bottom of the Dutch oven. Form an aluminum foil “pan” that is ½ inch above the bottom of the oven and wraps over it’s top edges. This will hold the cake. Use a few layers of foil. Combine cake mix and water, following package instructions. Drop small bits of butter into your “pan”. Sprinkle brown sugar over the butter. Lay pineapple slices in, covering the bottom. Place a cherry in the whole of each pineapple slice and pour the cake batter over the pineapples. Place on coals and add coals to the lid to approximately 350 degrees. Cook until a toothpick inserted into your cake comes out clean. Pot Stickers Recipe ¾ cup grated cabbage 6 oz lean ground pork 5 oz chopped, fresh, or frozen shrimp 3 tbsp finely chopped green onion 1 tbsp soy sauce 1 tsp. cornstarch ¼ tsp. ground ginger ¼ tsp. garlic powder ¼ tsp. salt 36 round wonton wrappers 3 qts. Boiling water 2 tsp. hard margarine or butter Place first 9 ingredients into a medium sized bowl and mix well. Put 2 ½ tsp. of the pork mixture onto the center of each wonton wrapper. Dampen the edge with water, fold over, and press to seal. Repeat. Keep covered with a damp tea towel to prevent drying out. Boil water in a large uncovered pot or Dutch oven and add up to 1/3 of the pot stickers. Return to a boil and leave for 5 minutes. Remove with a slotted spoon, rinse with cold water, and repeat until all are cooked. Melt margarine/ butter in a non-stick fry pan. Arrange pot stickers close together in the pan and cook on one side only until well browned. Make 36.
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