Cheese Volcano Recipes

CHEESY VOLCANO FRIED RICE RECIPE BY TASTY

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!

GRILLED POTATO VOLCANOES RECIPE BY TASTY

Steps:

• Preheat the grill to 400˚F (200˚C).
• Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
• In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
• Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
• Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
• After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
• Enjoy!

CHEESY VOLCANO MEATBALLS

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.

POTATO VOLCANO

Steps:

• Place potatoes in a large saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well; mash with milk. Add butter and salt; beat until fluffy. Mound potato mixture about 4 in. high on a 9-in. broiler-proof pan; set aside. , In a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese, salt and pepper; stir until the cheese is melted. , With a large spoon, form a well 3 to 3-1/2 in. deep and 2-in. wide in the potato mixture. Pour cheese sauce into the well and drizzle down the sides. Broil 4 to 6 in. from the heat for 10 minutes or until the cheese sauce is browned and bubbling.

BAKED POTATO VOLCANO

Steps:

• Bake the potatoes first. 425 degree oven for 45-60 minutes. Let cool.
• Scoop out about 1/3 of the potato (melon baller is suggested).
• Wrap bacon around potato, starting at base, about 3 strips per potato. Secure with toothpicks.
• Mix cream cheese, cheddar and mozzarella cheeses, green onions, chilies, salt and pepper.
• Fill the potato with the cheese mixture.
• Bake at 350 degrees for 15 minutes.
• Top with folded slice of chedder per potato. Bake 5 minutes more to melt that cheese.
• Sprinkle with chopped parsley. Cut in half to display the melting volcano.

BEEF AND CHEESE VOLCANO

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.

CHEESY VOLCANO MEATBALL SANDWICHES

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.

GRILLED VOLCANO PORK

Steps:

• Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
• Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
• Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
• Transfer to the refrigerate and marinate overnight, or up to 24 hours.
• Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
• Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.

BEEF AND CHEESE VOLCANO

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.