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 FRIED RICE RECIPE BY TASTY
Looking for a new way to spice up traditional fried rice? Try this savory and spicy volcano fried rice that sits in an egg bath and oozes creamy mozzarella cheese.
Provided by Jasmine Pak
Categories Lunch
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat. Add the bacon and cook until halfway done, 3-5 minutes.
- Add the garlic and green onions to the center and cook until fragrant, 1-2 minutes.
- Make some space in the middle of the pan, add the kimchi, and cook until the juices reduce and kimchi starts to turn reddish brown, about 3 minutes.
- In a small bowl, whisk together the gochujang, mirin, soy sauce, and 1 tablespoon sesame oil. Add to the skillet and cook until well incorporated, about 1 minute.
- Add the rice and cook, stirring occasionally, until rice is warmed through and crispy on the bottom, 3-4 minutes.
- Transfer the rice mixture to a deep bowl and press down with spatula to compact.
- Place a medium skillet over the bowl, then flip to invert the rice volcano. Lift the bowl. Use the back of a spoon to carefully press an indentation into the top of the volcano, then make a crevasse in the side to allow the cheese to flow out.
- In a large liquid measuring cup, whisk together the eggs.
- Turn the heat to medium, then pour the egg mixture over the rice volcano and top with the mozzarella cheese. Cover the pan and cook until the cheese is melted and the egg is cooked through, about 5 minutes.
- Garnish with more scallions if desired.
- Enjoy!
Nutrition Facts : Calories 1560 calories, Carbohydrate 155 grams, Fat 69 grams, Fiber 10 grams, Protein 74 grams, Sugar 7 grams
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
CHEESY CHICKEN PARM VOLCANOS
A flavor eruption! Classic chicken parm encrusted with herbed bread crumbs, loaded with cheesy molten center and tomato sauce lava.
Provided by Food.com
Categories Chicken
Time 50m
Yield 8 large meatballs
Number Of Ingredients 22
Steps:
- For the breadcrumb coating:.
- Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
- For the egg coating:.
- In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
- For the chicken parm:.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
- In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
- Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
- Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
- Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
- Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
- Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
- Remove from the oven and garnish with parsley.
Nutrition Facts : Calories 368.6, Fat 18.4, SaturatedFat 6.2, Cholesterol 115.6, Sodium 561.3, Carbohydrate 28, Fiber 2.2, Sugar 2.8, Protein 22.4
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