CHEESE VOLCANO
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the volcano: Use a round plastic crudite platter for the base of your volcano and cut a small hole in it large enough for the hose of a fluid transfer pump to go through. Snake the depositing end of the pump hose through the hole in the platter. Invert a bundt pan over the platter, snaking the hose up through the hole in the bundt. Cut a hole in the center of the tomato half, then insert the tomato cut-side up in the top of the hole in the bundt pan, pulling the hose up through the hole in the tomato and pushing down a bit on the tomato to snugly plug up the hole in the bundt pan with the tube inside.
- "Paint" or "spackle" the sides of the bundt pan with the cheese, using an offset spatula or rubber gloves. Then layer the chips on top of each other around the bundt, starting flat but angling as you go up, sticking them to the cheese. This creates a volcano look.
- For the decorations: Arrange your accoutrements however you like. I put a lot of diced tomatoes and beans around the top to make it look like a caldera. I also liked incorporating cilantro stems and broccoli florets at the base of the volcano, as they look like trees.
- For the cheese sauce: Turn a large slow cooker to low while you prepare the sauce on the stove.
- In a pot, combine the sodium citrate and 3 1/2 cups water over medium heat and bring to a simmer. Once simmering, add the cheese in handfuls, whisking until incorporated before adding the next handful. Once all the cheese is incorporated and melty, add the sriracha and use an immersion blender to blend to a uniform consistency.
- Transfer the mixture to the preheated slow cooker. Place the receiving tube of the pump into the cheese sauce and slowly and carefully pump to create "lava." Note: The cheese sauce might splash, so use with caution and put in a safe location.
CHEESY VOLCANO MEATBALL SANDWICHES
Make and share this Cheesy Volcano Meatball Sandwiches recipe from Food.com.
Provided by iewe7726
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- In large bowl, mix meat, cracker crumbs, Parmesan cheese and 1/4 cup of the spaghetti sauce in medium bowl. Shape into twelve meatballs, using about 2 tablespoons meat mixture for each.
- Place, 2 inches apart, in shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball.
- Bake in preheated 400 degree oven for 15 minute or until meatballs are cooked through.
- While meatballs are baking, microwave remaining 1/2 cup spaghetti sauce in small microwaveable bowl on HIGH 30 sec. or until heated through.
- Spoon sauce evenly into buns. Fill each with three meatballs.
CHEESY VOLCANO MEATBALLS
Make these Cheesy Volcano Meatballs for a dish the kids will love! These flavorful volcano meatballs feature melted cheese 'erupting' from the tops.
Provided by My Food and Family
Categories Home
Time 24m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Mix meat, cracker crumbs, Parmesan and 1/4 cup pasta sauce just until blended. Shape into 12 balls, using about 2 Tbsp. meat mixture for each.
- Place, 2 inches apart, in shallow pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball.
- Bake 14 min. or until meatballs are done (160ºF).
- Microwave remaining sauce in microwaveable bowl on HIGH 30 sec. or until heated through. Fill buns with meatballs and sauce just before serving.
Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
PASTELóN (PUERTO RICAN PLANTAIN "LASAGNA")
Pastelón is a classic Puerto Rican dish made with layers of thinly-sliced plantains, ground beef, and cheese! Think of it as a Puerto Rican version of lasagna. It's the perfect casserole to make for a potluck or family gathering.
Provided by Marta Rivera
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F: Lightly grease a 10x10 casserole dish (for a thicker pastelón) or 9x13 casserole dish (for a thinner pastelón) with nonstick cooking spray or butter.
Nutrition Facts : Calories 598 kcal, Carbohydrate 53 g, Cholesterol 122 mg, Fiber 5 g, Protein 26 g, SaturatedFat 11 g, Sodium 556 mg, Sugar 24 g, Fat 34 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CHEESESTEAK STROMBOLI
My husband loves cheesesteaks and stromboli. I make this often as an appetizer or for a quick dinner on a busy night served along with soup.
Provided by tcasa
Categories Appetizers and Snacks Wraps and Rolls
Time 32m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Grease a skillet with cooking spray and set over medium heat. Break up sandwich steaks by hand and add to the skillet; cook and stir until golden brown, 5 to 7 minutes. Drain excess grease. Stir in onion, Worcestershire sauce, garlic, salt, and pepper.
- Unroll pizza dough onto a flat work surface; stretch into a 12-inch square. Spread a thin layer of beef mixture on one end, leaving a 1-inch border on the sides. Tear 4 slices of American cheese in half and lay on top. Roll up the dough, pinching the sides together. Repeat layering and rolling until all the beef mixture and cheese is used up.
- Seal the top of the roll; transfer to an ungreased baking sheet.
- Bake in the preheated oven until top is golden brown, 12 to 15 minutes. Let stand for 5 minutes before cutting into 1-inch slices.
Nutrition Facts : Calories 939.1 calories, Carbohydrate 49.3 g, Cholesterol 159 mg, Fat 61.4 g, Fiber 1.6 g, Protein 45.9 g, SaturatedFat 28.4 g, Sodium 1649.7 mg, Sugar 6.4 g
BEEF AND CHEESE VOLCANO
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400°. In a heavy skillet, heat oil to a depth of about 1/2 inch until the oil shimmers. Fry the tortillas, 1 at a time, until crisp and light brown on both sides. Drain on paper towels. (The tostadas can be fried up to 2 days ahead. Cool, then store in a cupboard in a sealed plastic bag.) 2. Prepare the salsa and guacamole, if using homemade. Then, pour off all but about 1 tablespoon of the tortilla-frying oil in the skillet, and heat until hot. Fry the steaks about 4 minutes per side or until browned on the outside and still pink and juicy inside, for medium-rare, or adjust time for desired doneness. Season with 1/2 teaspoon of the salt and a bit of pepper. Remove to a cutting board and let stand 5 minutes. 3. In the same skillet, cook the onion, stirring, until limp but not soft, 4 to 5 minutes. Season with the remaining salt. Reserve in the pan. Cut the steaks into bite size pieces. Toss with the onion. 4. Place the crisp tortillas on a large baking sheet. Mound the steak and onion equally in the center of each tortilla, and put 1/4 of the cheese on top of each mound. Put in preheated oven until the cheese is melted, 3 to 5 minutes. Using a large wide spatula, transfer each tostada to the center of each of 4 large serving plates. Surround the tostadas with a few snipped sprigs of cilantro or parsley. Put a tiny bit of red salsa on the top of each tostada. Serve at once, accompanied by condiment bowls of salsa and guacamole to be added at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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