If this is your first time using the CanCooker, be sure to try “CanCooker’s Favorite” – our most requested recipe and a great way to get the hang of the CanCooker. If you’re looking for a great appetizer for your football party, try “Sweet Tangy BBQ Wings.” If you’re in the mood for a hearty soup try the “Cheesy Chicken Enchilada Soup”. Saturday morning breakfasts when camping, our “One Pot Campers Hash” is a guaranteed crowd pleaser. Don’t forget about dessert — CanCooker “Pineapple Orange Cake” and the “Strawberry Poke Cake” are delicious!
To get the most from your CanCooker, please note:
• Open lid carefully. Season to taste with CanCooker Original Creole Seasoning and Butter Garlic Seasoning. Serve in a large tray and enjoy!
• You can increase or decrease the amount of ingredients in any recipe, but make sure to use at least 12 oz and no more than 36 oz of liquid for steaming. That will give the CanCooker enough steam to create convection heat that cooks your meal perfectly.
• Always cook on a low to medium heat.
• Do not use a turkey burner as a heat source because even at its lowest settings, a turkey burner generates too much heat and can burn the CanCooker, voiding the warranty.
We’d love to know how you like your CanCooker and these recipes. Visit us at CanCooker.com and follow us on Facebook. If you have any questions about using your CanCooker or these recipes, please call us at 877844-2772.
And please tell a friend, Everyone Can Cook With A CanCooker!
CanCooker’s Favorite
Ingredients
2 ½ lbs Red Potatoes, quartered
1 lb Baby Barrots
½ head of Large Cabbage, quartered
1 Onion, quartered
2 lbs (3 rings) of Polska Kielbsasa
1 (12 oz) can of Mountain Dew®
CanCooker Original Creole Seasoning
CanCooker Butter Garlic Seasoning
Also try using your favorite dressing or marinade.
Instructions
Spray inside of the CanCooker with non-stick cooking spray. Place potatoes, carrots, cabbage and onion in any CanCooker. Place kielbasa on top of vegetables. Add can of Mountain Dew® (or 12 oz water).
Latch the lid and place on low to medium heat. Once the CanCooker begins to vent steam, cook 50 minutes. Remove from heat and let stand for 10 minutes.
Open lid carefully. Season to taste with CanCooker Original Creole Seasoning and Butter Garlic Seasoning. Serve in a large tray and enjoy!
Note: For larger parties, use Original CanCooker. Double potatoes, carrots, and use 3 lbs of kielbasa. - Serves 12
Beer Queso Dip
Thyme & Rosemary
Mashed Potatoes
Sweet Potato Hash
Bacon Cornbread
Zucchini Fritters
Mushroom Rice Pilaf
One Pot Pasta
Zucchini Squash Sauté
Mashed Sweet Potatoes
You’ll find great CanCooker recipes at cancooker.com. CanCooker will cook just about anything. Invent your own recipe; just be sure to add a sufficient amount of liquid to allow for steam.
3. Load the CanCooker
Spray the inside of your Original CanCooker with non-stick cooking spray; in your JR or Companion this will aid in clean-up. Follow the instructions in the recipe, but generally place the vegetables on the bottom and the meat on top. Then add seasoning and liquid. You can use at least 12 oz and no more than 36 oz of any liquid–water, beer, juice, soda, wine, marinades, etc. when steaming.
4. Attach CanCooker Lid
Affix the CanCooker lid, secure the latches and you are ready to cook! If lid doesn’t quite fit - soak the gasket in warm water. Use vegetable oil or cooking spray to lubricate gasket and seal.
5. Fire Up Your Heat Source
Most heat sources will work, including a campfire, Multi-Fuel Burner™, charcoal or stove top. Temperature is important. Use low to medium heat to prevent liquid boiling off too quickly. Coat the outside bottom with a bar soap to make removal of soot much easier.
6. Look for Steam
You can expect to see a gentle steam coming from the vent in approximately 15 minutes. If you don’t, slowly increase the heat. If your steam begins much earlier, reduce the heat.
and handles will be extremely hot. You can use our CanCooker Removeable Silicone Handle Covers - Sold Separately.
9. Let Sit for 5-10 minutes
Place CanCooker in a safe place and let it sit before opening the lid. CanCooker is hot; set only on a heat-resistant safe surface.
10. Open Lid Carefully
Unlatch the CanCooker lid and remove. Be careful, the steam escaping may be very HOT!
11. Empty Contents
You’ll find it’s easier to serve your meal if you first empty it into a serving bowl. If you want to separate the liquid from the food, consider using a CanCooker Strainer Lid.
12. Clean with Soap & Water
Once empty and cool, your CanCooker will be easy to clean with soap and water. If food does stick to the bottom, use a mild steel wool pad. Not dishwasher safe.
Note: May need to adjust recipe depending on the size of CanCooker™ you’re using. Keep in mind the maximum capacity:
Always use 12-36 oz of a liquid for steaming. Don’t ever use a turkey burner.
barbecue grills and the Multi Fuel Burner. The CanCooker has a capacity of 4 gallons and can feed up to 20. Includes convenient storage bag and instructions.
The CanCooker JR
The CanCooker JR is the little brother to the Original CanCooker. Where an Original CanCooker is designed to feed many, the CanCooker JR is designed for a family supper.
The CanCooker JR has a capacity of 2 gallons, a nonstick coating and feeds up to 10. Includes convenient storage bag and instructions.
CanCooker Rack
2-piece, stainless steel rack designed to fit in the bottom of the CanCooker Original, JR & Companion. The CanCooker Rack raises food off the bottom of the CanCooker and aids in clean-up.
Strainer Lid
The CanCooker Strainer Lid is the perfect solution anytime you need to empty out the liquid while keeping all the contents in the CanCooker!*
CanCooker Rack & Strainer Lid fit the CanCooker Original, JR & Companion
*Not recommended for use during the cooking process. Steam will not be contained in the CanCooker for proper heating/cooking.
The Multi-Fuel Burner
Ultra-quiet operation in a compact design, it’s perfect for any outdoors use including camping, hunting, fishing, and tailgating — and makes a great complement to your backyard grill. Includes storage case. The Multi-Fuel burner uses standard 8 oz butane and 16.4 oz propane canisters that are sold separately.
CanCooker Seasonings
Shake on meat, seafood, vegetables, soups, sauces, dressings, gravy, eggs, rice, pasta, dips, casseroles, breading and batter mixes! Gives just about anything you eat a burst of flavor. All natural spices with no MSG and gluten free.
Poultry
Barbecued Chicken Legs
Ingredients
2 Garlic Cloves – minced
2 tsp Butter
1 cup Ketchup
¼ cup packed Brown Sugar
¼ cup Chili Sauce
2 tbsp Worcestershire Sauce
1 tbsp Celery Seed
1 tbsp Yellow Mustard
½ tsp Salt
2 dashes Hot Pepper Sauce
3 ½ - 4 lbs Chicken Legs
Instructions
In any non-stick CanCooker, on a medium low heat sauté garlic in butter until tender. Add ketchup, brown sugar, chili sauce, Worcestershire sauce, celery seed, mustard, salt, and hot pepper sauce. Stir until well mixed.
Add the chicken legs and place on lid. Steam the chicken legs over a medium low heat for 30 minutes.
Remove the chicken legs from the CanCooker and top with barbecue sauce mixture.
Chicken Cordon Bleu
Ingredients
4 Chicken Breasts Skinless and Boneless
¼ tsp Salt
⅛ tsp CanCooker Onion Pepper Seasoning
6 slices Swiss Cheese
4 slices Cooked Ham
½ cup Seasoned Bread Crumbs
14.5 ounce Can Chicken Broth
Instructions
Pound chicken breasts to ¼ inch thickness. Sprinkle each piece of chicken on both sides with salt and CanCooker Onion Pepper Seasoning.
Place one cheese slice and one ham slice on top of each breast. Roll up each breast and secure with a toothpick. Sprinkle chicken evenly with bread crumbs.
In any non-stick CanCooker, place rack inside. Add chicken broth and place the chicken breasts on top of the rack. Latch lid and place on a low - medium to medium heat source and steam for 45 minutes.
Open lid and add ½ remaining cheese slice to each chicken breasts. Steam for an additional 3 to 5 min. or until cheese has melted. Remove chicken breasts from CanCooker. Remove toothpicks from chicken and serve immediately.
Chicken Tacos
Ingredients Instructions
1 lb. Skinless and Boneless Chicken Breasts – cut into bite sized pieces
1/3 cup Onions – chopped
1/3 cup Green Pepper – chopped
2 tbsp Butter
1 cup Lemonade
2 tbsp Olive Oil
1 tbsp Lime Juice
1 ½ tsp Worcestershire Sauce
1 - 1 oz Taco Seasoning packet
1 package 12-ounce Corn Tortillas
1 head Lettuce – shredded
2 large Tomatoes – chopped
1 - 8 oz package Shredded Sharp Cheddar Cheese
1 - 8 oz jar Salsa
1 - 8 oz container Sour Cream
In any non-stick CanCooker, melt butter over a medium heat. Add onion and green pepper and sauté until tender.
Place lid on CanCooker and simmer until chicken is no longer pink and juices run clear, approximately 20 minutes.
Serve with warmed corn tortillas and top with preferred ingredients.
Chicken with Garlic Parmesan Rice
Ingredients
1 ½ pounds Chicken Tenders
1 tbsp Vegetable Oil
Salt and Pepper
½ tsp Garlic Powder
½ cup Butter
2 tsbp Minced Garlic
¼ tsp Red Pepper Flakes
1 tsp Salt Divided
½ cup Dry White Wine
1½ cup Uncooked White Rice
3 cups Chicken Broth
½ cup Parmesan Cheese
Instructions
Season chicken with salt, pepper, and garlic powder. Heat oil on medium in a non-stick CanCooker and sauté chicken tenders until cooked through. Set aside. Add butter, minced garlic, red pepper and ½ tsp salt in the CanCooker sauté. Stir in white wine, cook for 5 minutes. Remove 3 tbsp of sauce and set aside. Stir in rice, chicken broth, and the remaining salt. Bring to a boil, cover, and cook for 20 minutes. Stir in Parmesan cheese. Drizzle reserved sauce over chicken.
Serve and enjoy!
Garlic Butter Chicken Thighs with Baby Potatoes
Ingredients Instructions
4 Chicken Thighs skinned and boneless
1½ pound Baby Yellow Potatoes halved
3 tbsp Unsalted Butter
4 cloves Garlic Minced
1 tbsp Paprika
1 tbsp CanCooker Onion Pepper Seasoning
1 tbsp Italian Seasoning
1 tsp Salt
1 tsp Fresh Cracked Pepper
½ juiced Lemon
1 cup Chicken Stock
1 tbsp Hot Sauce or Sriracha
½ cup Fresh Parsley Chopped
Optional Red Chili Pepper Flakes
In a small bowl combine paprika, CanCooker Onion Pepper Seasoning, Italian Seasoning and salt and pepper. Season chicken thighs generously with the spice mixture and set aside.
In any non-stick CanCooker add chicken stock, lemon juice, minced garlic and butter. On a medium low heat cook until butter has melted then add potatoes and seasoned chicken thighs. Drizzle with hot sauce or Sriracha and crushed red pepper flakes if desired.
Latch the lid onto the CanCooker and steam for 30 minutes until chicken is cooked.
Remove the chicken and potatoes from the CanCooker and season with fresh parsley. Serve and enjoy.
Zesty Barbecue Chicken
Ingredients Instructions
6 Bone-in Skin-on Chicken Thighs
2 lbs Red Potatoes – sliced in wedges
1 medium Sweet Onion – sliced in wedges
8 oz Barbeque Sauce
¾ cup Italian Salad Dressing
¼ cup Brown Sugar
2 tbsp Worcestershire Sauce
6 oz Beer
In any non-stick CanCooker place the twopiece rack on the bottom and add the chicken thighs.
In a separate bowl mix the barbeque sauce, Italian dressing, beer, brown sugar, and Worcestershire sauce together until well blended. Pour over chicken.
Cover and cook on medium for 15 minutes.
Turn over the chicken thighs and add potatoes and onions. Cover and continue to simmer for 45 minutes.
Remove chicken and vegetables from the CanCooker.
Top with additional sauce if desired.
Stuffed Cornish Hens
Ingredients
1 package Fast-Cooking Long Grain and Wild Rice Mix 6.2 oz
2 Celery Ribs chopped
1 small Onion chopped
2 tbsp Butter divided
1 can Condensed Cream of Mushroom Soup Undiluted (10 ¾ oz)
1 can Mushroom Stems and Pieces Drained (4 oz)
3 Cornish Game Hens 20-24 oz each
¼ tsp Salt
¼ tsp Pepper
12 ounces Chicken Broth
12 ounces Water
Instructions
In a separate pan, cook rice according to package directions.
In the CanCooker, add butter, celery and onion. Saute on low to low/medium heat stirring constantly until the onion and celery are tender. Stir in soup, mushrooms and prepared rice. Transfer the mixture to a mixing bowl.
Sprinkle inside and outside of hens with salt and pepper. Stuff the hens with the rice mixture.
Place the rack in the bottom of CanCooker and add the chicken broth and water. Place stuffed hens on the rack head down and butt up. Latch lid and steam for 90 minutes on a low/medium heat. Remove from heat and let stand for 5 minutes.
Transfer to a serving tray and enjoy!
Curried Chicken Thighs
Ingredients Instructions
2 tbsp Vegetable Oil
1 tbsp Butter
4 Chicken Thighs
1 cup Onion chopped
1-2 tsp CanCooker Onion Pepper Seasoning
3 tsp Curry Powder
½ tsp Cayenne
½ tsp Cinnamon
1 tsp Cumin
2 Carrots diagonal sliced
1 ½ cup Chicken Stock
1 cup Broccoli Florets
¼ cup Cream
¾ cup Frozen Peas
Cooked Rice
In any non-stick CanCooker heat oil on medium low heat and stir in butter to melt Season chicken thighs with CanCooker Onion Pepper Seasoning.
Add chicken thighs and cook skin side down until golden brown. Turn chicken and continue to cook until golden brown. Remove thighs from the CanCooker and set aside. Stir in onions and cook until tender. Stir in curry, cayenne pepper, cinnamon and cumin, and carrots. Toss gently and add chicken stock to the mixture. Latch lid and steam for 15 minutes.
Add chicken thighs and stir in the broccoli florets. Latch lid and continue to steam for an additional 15 minutes. Stir in cream and frozen peas.
Season to taste. Serve over rice.
Shrimp and Sausage
Ingredients
2 cans Stewed Tomatoes (14.5 oz cans) undrained
1 lb Skinless, Boneless Chicken Thighs cut up
16 oz Andouille Sausage sliced
1 can Reduced-Sodium Chicken Broth (14.5 oz can)
1 Green Sweet Pepper chopped
1 Large Onion chopped
2 Stalks Celery chopped
1 tbsp CanCooker Original Creole Seasoning
3 Cloves Garlic minced
¼ tsp Ground Black Pepper
¼ tsp Cayenne Pepper
1 lb Fresh or Frozen Medium Shrimp (thawed if frozen) peeled and deveined
4 cups White or Brown Rice hot cooked
Instructions
In a Non-Stick CanCooker add the tomatoes, chicken thighs, sausage, chicken broth, green pepper, onion, celery, creole seasoning, garlic, black pepper and cayenne pepper. Place on lid and cook on medium low heat for 40 min.
Remove lid add the shrimp, cook for another 5 minutes.
Remove from heat and let stand for 5 to 10 minutes. If desired serve over rice.
POULTRY
Ingredients
2 Wild Turkey Breasts May substitute with 4-6 Chicken Breasts
1 large Onion Chopped into 1" pieces
1 large Green Pepper Chopped into 1" pieces
3 large Carrots Chopped into ½" chunks
2 Jalapenos Sliced ¼" rings
2 quarts Chicken Broth
3 quarts Water
2 large Jars White Northern Beans
2 tbsp Minced Garlic
4-5 tbsp Cumin Spice
2 tbsp Salt
2 tbsp Pepper
1 can Diced Tomatoes
1 stick Butter
Instructions
Put the CanCooker on low-medium heat. Melt butter. Put in onion, green pepper, garlic, carrots, jalapenos, salt, pepper, and cumin. Sauté until translucent. Add turkey. Turn CanCooker to Medium heat and stir until turkey starts to brown. Add Chicken Broth. Add water. Bring to a boil. Put CanCooker lid on and cook for 45 minutes. Reduce heat to Low, Take lid off. Add northern beans. Fold in tomatoes. Put lid back on. Let CanCooker do its magic for 15 more minutes
Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
Taco Lettuce Wraps
Ingredients Instructions
1 lb Ground Turkey
1 - 16 oz package Frozen Corn
1 - 15 oz can Black Beans
1 - 14.5 oz can diced tomatoes
1 - 1 oz package Taco Seasoning Mix
Romaine leaves – rinsed and dried
On a medium-to-medium low heat cook the ground turkey until browned, about 5-7 minutes. Stir in corn, black beans, diced tomatoes and taco seasoning mix. Latch lid to the CanCooker and return to heat source. Simmer until heated through about 10 minutes. Lay lettuce leaves on a flat surface and fill with the turkey and bean mixture.
inside with non-stick cooking spray for Originals and to aid in clean-up for JRs & Companions. Review pages 6-9 for safety & use instructions.
Pork
Ingredients
1 lb fresh Green Beans trimmed and halved
2 ½ lbs Red Potatoes quartered
2 packages Johnsonville Smoked Sausage cut into 1-inch pieces
12 oz Mountain Dew
CanCooker All Purpose Seasoning Season to Taste
Johnsonville Smoked Sausage with Potatoes and Green Beans
Instructions
In any CanCooker place the 2-piece rack in the bottom. Add the 12 ounces of Mt. Dew.
Place the green beans, potatoes, and Johnsonville Smoked Sausage on the rack. Sprinkle with CanCooker All Purpose Seasoning. Latch the lid and place on low to medium heat.
Once the CanCooker begins to steam, cook for 35 minutes. Remove from heat and let stand for 10 minutes.
Transfer to serving dish and enjoy.
Bourbon Pork
Ingredients
1 package McCormick Bourbon Spiced Pork Mix
2 Pork Tenderloins about 1 pound each
1 ½ pounds Sweet Potatoes Cut into 1-inch chunks
2 Cooking Apples unpeeled and cored
1/3 cup Brown Sugar
¼ cup Orange Juice
1 tbsp Oil
12 ounces Water
Instructions
Mix the pork seasoning mix with brown sugar. Cut the tenderloins into thirds and coat with oil and some of the seasoning/brown sugar mix. In a mixing bowl, combine the potatoes and apples with the juice and the remainder of seasoning mixture.
Spray the inside of the CanCooker with nonstick cooking spray. Add the potato/apple mixture and top with the tenderloins. Add the water, latch the lid and heat on a medium / low heat. Cook 35 minutes. Let cool for 5 minutes and you are ready to serve.
Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
Holiday Ham
Ingredients Instructions
4-6 pounds Bone-In Ham
24 ounce Apple Juice
1 Gala Apple
1 Granny Smith Apple
3 sprigs Rosemary
2 sprigs Thyme
1 Par-Tee Cinnamon Toast Packet
Place the 2-piece stainless steel rack on bottom of the Original CanCooker. Add ham, apple juice, apple, rosemary, thyme and Cinnamon Toast Par-Tee Seasoning™.
Place CanCooker on your Multi-Fuel Burner, stove or other heat source using medium low heat and cook for 90 minutes. Remove from heat and let rest for 20 minutes. Plate and serve.
Creamy Tuscan Sausage Gnocchi
Ingredients
1 pound Ground Italian Sausage
3 cloves Garlic Minced
½ cup Chicken Broth
1 cup Heavy Whipping Cream
1 tsp Lemon Juice
¼ cup Sun Dried Tomatoes chopped
1 pound Gnocchi
1 ½ cups Fresh Baby Spinach Packed
½ cup Freshly Grated Parmesan Cheese
1 tsp Crushed Red Pepper Flakes
Salt and Pepper to taste
Instructions
In a non-stick CanCooker on medium heat cook the sausage until browned, about 5-7 minutes.
Stir in the garlic, chicken broth, cream, lemon juice, sun-dried tomatoes and gnocchi. Cover and cook on medium low for approx. 5-10 minutes. Stir and then add in the spinach. Cover and cook for 1-2 minutes until the spinach has wilted.
Add the parmesan, crushed red pepper flakes and season with salt and pepper. Stir and serve immediately.
Kielbasa with Peppers and Potatoes
Ingredients Instructions
1 tbsp Olive Oil
1 pound Smoked Kielbasa or Polish Sausage sliced
6 medium Red Potatoes diced
1 Red Bell Pepper sliced
1 Yellow Pepper sliced
In any non-stick CanCooker heat olive oil on medium heat.
Add kielbalsa and potatoes, cover and cook 25 minutes, stirring occasionally, until potatoes are tender.
Add red and yellow bell pepper and continue cooking 5 minutes until peppers are tender.
Southern Pulled Pork
Ingredients
2 pound Pork Tenderloin
18 ounces Chicken Broth
1 tsp CanCooker All Purpose Seasoning
16 ounces Coleslaw Mix
½ cup Coleslaw Dressing
Barbeque Sauce
8-10 Buns
Instructions
In any CanCooker place the 2 piece rack in the bottom and add chicken broth. Cut the pork tenderloin in half and place on the top of the rack. Sprinkle with All Purpose Seasoning. Latch lid and cook on low-medium heat for 35-45 minutes.
While tenderloin is cooking prepare coleslaw mix and coleslaw dressing.
Remove CanCooker from heat and let sit for 10 minutes. Carefully remove the tenderloin to a cutting board and shred with a fork.
Place the pulled tenderloin on the bottom bun and cover with barbeque sauce and coleslaw.
Barbecue Ribs
Ingredients
1 rack St. Louis Style Ribs
CanCooker Onion Pepper Seasoning
CanCooker Butter Garlic Seasoning
12 ounce Cheer Wine Soda
6 ounces Water
1 stick Butter
1 ½ cup BBQ Sauce (Sweet Baby Ray’s is our favorite)
Instructions
Cut rack of ribs into individual ribs. Sprinkle liberally with both seasonings.
Place 2-piece stainless steel rack in CanCooker and coat inside with non-stick cooking spray. Stack cut up ribs onto racks. Add cheer wine and water. Cover ribs with barbeque sauce. Lay stick of butter on top.
Place on medium/low heat. Once cooker begins to steam, cook for additional 30 minutes. Remove from heat and let stand for 10 minutes.
Remove ribs and place on cookie sheet. Coat with additional barbecue sauce. Broil in oven for 5 minutes or until BBQ sauce is caramelized.
Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
Ham and Vegetable Pasta
Ingredients
1 tbsp Butter
2 ½ cups Cooked Ham – cubed
½ Onion - chopped
3 Cloves Garlic – minced
1 tsp CanCooker Original Seasoning
¼ tsp Red Pepper Flakes
Salt and Pepper to taste
4 cups Chicken Broth
1 ¼ cups Half and Half
¼ cup Flour
1- 16 oz package Farfalle Pasta
2 cups Frozen Peas and Carrots
½ grated Parmesan Cheese
Optional Chopped Parsley for garnish
Instructions
Add 1 tablespoon butter to the CanCooker and heat on a medium low until melted. Add ham and onion; cook for three minutes, add garlic and cook until fragrant about 30 seconds. Stir in CanCooker Original Seasoning, red pepper flakes, salt and pepper and continue to cook for 2 minutes.
In a mixing bowl, whisk together chicken broth, half and half, and flour until smooth, add to CanCooker.
Stir in farfalle pasta, latch lid on CanCooker and steam for 15 minutes.
Add peas and carrots and continue to cook until the pasta is cooked through, about 8-10 minutes.
Stir in Parmesan cheese and garnish wit parsley if desired.
Beer and Kraut Brats
Ingredients
½ lb Thick-Cut Bacon – diced
1 lb Pork Bratwurst
1 12 oz can Beer
1 can (10 ½ oz) Condensed French Onion Soup
¼ cup Brown Sugar
1 lb fresh Sauerkraut – drained
Instructions
In any non-stick CanCooker on a mediumto-medium low heat cook the bacon and bratwurst until browned, about 5-10 minutes.
Add beer, French onion soup, brown sugar and sauerkraut.
Cover and steam for 25-30 minutes.
Pineapple & Pork Chops
Ingredients Instructions
4 Thin Bone-In Pork Chops
2 stalks Celery Cut into pieces
½ pound New Potatoes Cut into pieces
1/3 of 16oz Bag of Baby Carrots
8 ounce Can of Pineapple Chunks
CanCooker Butter Garlic Seasoning
3 tbsp Brown Sugar
4 ounces Soy Sauce
12 ounces Orange / Pineapple Juice
1 tbsp Lemon Juice
2 tbsp Sweet Red Chili
Spray can cooker with non-stick cooking spray. Place racks in cooker.
Arrange pork chops and vegetables in cooker and pour all liquids (both juices, soy sauce, & chili sauce) over top. Add pineapple chunks.
Sprinkle with Butter/Garlic seasoning and Brown Sugar.
Cover and lock lid. Steam for 30 minutes.
Remove from heat and let rest for 5 minutes.
Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
Beef
Barbecue Brats and Peppers
Ingredients
1 bottle 12 oz Beer
1 bottle 18 oz Barbecue Sauce
½ cup Ketchup
1 large Onion- sliced
1 Yellow Pepper – sliced
1 Orange Pepper – sliced
1 Jalapeno Pepper – thinly sliced and seeds removed
10 Johnsonville Smoked Brats
10 Brat or Hotdog Buns
Instructions
In any non-stick CanCooker, add beer, barbecue sauce, ketchup, onions and peppers. Stir ingredients until combined. Add the Johnsonville brats to the CanCooker and place on a medium low heat.
Place lid on CanCooker and steam for 30 minutes until vegetables are tender and the brats are cooked through.
Removed brats and vegetables from CanCooker and serve on buns
Beef Stew with Cheddar Dumplings
Ingredients
2 to 3 lbs Beef Stew Meat – cut into 1-inch pieces
3 tbsp Butter
½ cup All-Purpose Flour
5 cups Water
5 tsp Beef Bouillon Granules
½ tsp CanCooker Onion Pepper Seasoning
½ tsp CanCooker All-Purpose Seasoning
1 tbsp Garlic Salt
4 Carrots –sliced
1 Onion –cut into wedges
1 - 14.5 oz can Green Beans –drained
Dumplings
2 cups Biscuit Mix
1 cup Shredded Cheddar Cheese
Milk
Instructions
In any non-stick CanCooker on a mediumto-medium low heat melt the butter and add beef. Cook until the beef has browned. Add flour to the CanCooker and stir to coat the meat.
Stir in the water, bouillon, CanCooker Onion Pepper Seasoning and CanCooker All Purpose Spice and garlic salt, carrots and onions.
Place lid on CanCooker and steam for 30 minutes until the vegetables are tender. Stir in the green beans.
Combine the biscuit mix with cheddar cheese and add enough milk to form a soft dough.
Drop by tablespoons into the stew.
Cover and steam for 10-12 minutes or an inserted toothpick comes out clean.
BBQ Mini Meat Loaves
Ingredients
1 lb Ground Beef
1 pkg Stuffing Mix 6 oz pkg
1 cup Beef Broth
½ cup Chopped Onion
½ cup Hickory Smoked Flavored Barbecue Sauce
2 tbsp Ketchup
1 tsp Salt
1 tsp Pepper
1 tsp CanCooker Original Seasoning
1 cup Shredded Cheddar Cheese
4 Mini Disposable Loaf Pans
Instructions
Mix the ingredients in a bowl. Fill greased mini loaf pans with the mixture.
Place rack in the bottom of the CanCooker and add water to the top of the rack. Put the loaf pans on the rack.
Latch lid and cook on medium low heat for 45 minutes. Carefully remove the loaf pans from the CanCooker and let cool.
Garnish with extra barbecue sauce if desired.
Lindsey’s Lasagna
Ingredients
½ pound Italian Sausage
½ pound Ground Beef
¼ cup Onion Diced
1 tsp chopped Garlic
14 ounces Can Diced Tomato
1-6 ounces Tomato Paste
¼ tsp Ground Fennel Seed
15 ounces Ricotta Cheese
2 cups Mozzarella Cheese
2 cups Italian Blend Cheese
2.25 Sliced Black Olives
16 ounces No Boil Lasagna Noodles
16 ounces Water
Note – This recipe uses four mini loaf pans and makes four servings. The CanCooker Jr. and Companion will hold two loaf pans.
Instructions
In any Non-Stick CanCooker Jr. or Companion on medium low heat brown Italian sausage, ground beef, onion and garlic until cooked. Drain excess grease from hamburger mixture and add diced tomatoes, tomato paste and ground fennel seed and simmer for 5 minutes.
Remove hamburger mixture from the CanCooker and set aside. Place 2-piece rack into the CanCooker and add 16 oz of water.
Meanwhile grease two mini loaf pans and add ¼ cup of meat sauce, 3 tbsp ricotta cheese, 2 ounces mozzarella cheese, and two ounces Italian blend cheese.
Cut one lasagna noodle in half and place on top. Repeat 3 times and top with black olives.
Place mini loaf pan on top of rack in the CanCooker and steam on medium low heat for 25 minutes until pasta is tender. Let rest for five minutes before serving.
*Spray inside with non-stick cooking spray for Originals and to aid in clean-up for JRs & Companions. Review pages 6-9 for safety & use instructions.
Loaded Up Hamburgers
Ingredients
4- ¼ pounds Hamburger Patties
4 tbsp Italian Dressing
1 jar Roasted Peppers
1 medium Onion Thinly Sliced
Salt and Pepper
12 ounces Water
4 Buns
Instructions
Put each hamburger patty on a 12" x 12" piece of aluminum foil. Season the hamburgers with salt and pepper, then top with onions and peppers. Drizzle a tablespoon of Italian dressing on each burger.
Fold the aluminum foil around each burger, creating a closed packet. Insert the 2 piece rack into the CanCooker and add the water. Place the hamburger packets onto the racks. Latch the lid and heat on medium/low.
Steam for 25 minutes, remove from heat and let stand for a couple minutes. Remove the foil packets of hamburgers with tongs -- there will be a lot of juice in the packets, so be careful.
Serve on buns. Please note, these are our favorite toppings and sauce -- have fun experimenting with your favorites too!
Unstuffed Beef and Cabbage
Ingredients
3 tbsp Olive Oil
1 pound Ground Beef
1 Sweet Onion Chopped
1 Orange Bell Pepper Seeded and Chopped
3 cloves Garlic Chopped
14 ounce Can Fire Roasted Diced Tomatoes
½ tsp Smoked Paprika
½ tsp Dried Oregano
½ tsp CanCooker Butter Garlic Seasoning
½ tsp CanCooker Onion Pepper Seasoning
1 small Head Green Cabbage Cored and Chopped
2 cups Shredded Cheddar and Jack Cheese
Instructions
In any non-stick CanCooker sauté oil, beef, onion and orange pepper on a low medium heat until the beef is browned and the onions are translucent.
Add garlic to the CanCooker and sauté for an additional minute. Stir in tomatoes and spices and top with cabbage. Latch lid and cook for 15-20 minutes until the cabbage is tender. Add cheese and cover until melted.
Spicy Beef and Pepper Stir Fry
Ingredients Instructions
1 pound Beef Top Sirloin Steak, cut into thin strips
1 large Green Pepper, cut into thin strips
½ medium Red Onion, thinly sliced
1 Jalapeno Pepper, seeded and thinly sliced
4 cups fresh Baby Spinach
2 Green Onions, thinly sliced
1 tablespoon minced fresh Ginger
3 Garlic cloves, minced
3 tablespoons Lower-Sodium Soy Sauce
1 ½ tablespoons Rice Wine Vinegar
2 teaspoons Chili Garlic Sauce
In a large bowl, toss beef with ginger, garlic cloves, soy sauce, rice wine vinegar and chili garlic sauce. Let stand 15 minutes.
In any non-stick CanCooker add the meat mixture and sauces and stir-fry on medium heat until no longer pink. 3-4 minutes. Add pepper, onion and jalapeno and stir fry until crisp-tender, 3-5 minutes. Add spinach until heated through. Sprinkle with green onion.
Porcupine Meatballs
Ingredients
1 lb Ground Beef
½ cup uncooked Long Grain Rice
1/3 cup Onion – chopped
1 tsp CanCooker Onion Pepper Seasoning
⅛ tsp CanCooker Garlic Butter Salt
1 can (15 oz) Tomato Sauce
2 Tbsp Brown Sugar
2 teas Worcestershire Sauce
1 cup Chicken Stock
Instructions
In a mixing bowl stir together ground beef, rice, onion, CanCooker Onion Pepper
Seasoning, CanCooker Butter Garlic Salt and mix well. Shape into 1 ½ inch meatballs. In any non-stick CanCooker place rack inside and add chicken stock. Place meatballs on the rack.
In a bowl combine tomato sauce, brown sugar and Worcestershire sauce, stir until well blended.
Pour mixture over the meatballs. Latch lid and steam on a medium to medium low temperature for approximately 35-45 minutes or until the meatballs are cooked through.
Sloppy Joes
Ingredients
1 pound Ground Hamburger
1 medium Onion Diced
6 ounce can Tomato Paste
¼ cup Water
1.31 ounce Packet Sloppy Joe Seasoning
Instructions
In a non-stick CanCooker Jr. or Companion add onions to the CanCooker and cook on a medium-low heat until translucent. Add hamburger to the onion and cook until browned.
Add tomato paste, water, and sloppy joe seasoning mix to the onion and hamburger. Stir ingredients and cook for 10-15 minutes. Serve immediately on hamburger buns.
Seafood
Cajun Seafood Boil
Ingredients
1 stick Butter
1 ½ lb Shrimp – shelled and deveined
2 lb Shelled Crawfish Tail Meat – shelled
1 lb Andouille Sausage – cut into 1” pieces
5 Ears of Corn – shucked and cut in half
5 - 6 Red Potatoes, chopped into 1" cubes
2 tbsp CanCooker Creole Seasoning
2 Lemons, sliced
3 cloves Garlic – chopped
1 - 12 oz can of Beer
Instructions
Add the corn standing on end, potatoes, sausage, beer, butter, Creole Seasoning, lemons and garlic.
Latch lid and place on medium heat and steam for 15-20 minutes. Carefully open lid and add shrimp and crawfish. Re-latch lid and steam 10 minutes. Remove from heat and let stand for a minimum of 5 minutes. Place food into large serving tray and enjoy.
Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid and no more than 36 oz.
Cilantro Lime Tilapia
Ingredients
4 filets Tilapia
1/3 cup All-Purpose Flour
¾ tsp Salt
½ tsp Pepper
½ tsp Ground Cumin
½ tsp Chili Powder
½ tsp Granulated Garlic
1 tbsp Olive Oil
½ tbsp Chicken Broth
3 tbsp Minced Fresh Cilantro
2 tbsp Lime Juice
Instructions
In a shallow bowl, mix flour, salt, pepper, cumin, chili powder and garlic. Dip fillets in flour mixture to coat both sides.
In a non-stick CanCooker, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side. Add broth, cilantro, lime zest and lime juice.
Reduce heat, simmer, uncovered 3-5 minutes until slightly thickened and fish flakes easily with a fork.
Creamy Pesto Shrimp
Ingredients
1 pound Linguine Pasta
½ cup Butter
2 cups Heavy Cream
½ tsp Ground Black Pepper
½ tsp Salt
1 cup Grated Parmesan Cheese
1/3 cup Pesto
1 pound Large Shrimp Peeled and deveined
3 tbsp Minced Fresh Parsley
Instructions
Add 6 cups of water to any non-stick CanCooker and place on medium heat until steaming, slowly add linguine pasta to the CanCooker. Cook on medium heat for 10-15 minutes until pasta is fully cooked, or desired tenderness. Drain water with the CanCooker Strainer Lid and set pasta aside.
In the CanCooker melt the butter over medium heat. Stir in cream and season with salt and pepper. Cook 5 minutes, stirring constantly. Add Parmesan cheese and pesto and cook 5 minutes until thickened. Add in the shrimp and cook until pink, about 5 minutes. Serve over the hot linguine. Sprinkle with parsley.
SEAFOOD
Salmon Cakes
Ingredients
3 tbs Extra-Virgin Olive Oil Plus more for pan frying
1 cup Chopped Red Onion Diced
1 cup Chopped Celery Diced
1 (14.75 oz) can Salmon Drained (or 1 ¾ cup cooked, flaked salmon)
1 ¾ cup Panko Breadcrumbs
2 large Eggs
¼ cup Mayonnaise
3 tbs Lemon Juice
2 tbs Finely Chopped Fresh Dill
2 tbs Finely Chopped Fresh Parsley
1 tbs Dijon Mustard
1 tsp Worcestershire Sauce
1 tbs Sriracha
Instructions
In a large mixing bowl, stir together salmon, onion, celery, breadcrumbs, eggs, mayonnaise, lemon juice, dill, parsley, Dijon mustard, Worcestershire sauce, and Sriracha sauce until mixture is well combined. Form into ½ inch patties.
In a non-stick CanCooker heat olive oil over medium. Place patties in hot oil and cook 3 at a time, for 3 or 4 minutes on each side, until the outside is evenly browned and the patty is cooked through. Transfer cooked patties to paper towel-lined plate. Add more oil to skillet if necessary and repeat cooking process until all patties are prepared.
Sausage & Shrimp Jambalaya
Ingredients
2 tbsp Butter
8 ounces Andoille Sausage Cut into ¼ Inch Slices
2 tbsp Ground Paprika
1 tbsp Ground Cumin
1 tbsp CanCooker Original Creole Seasoning
½ cup Diced Tomatoes
1 Large Green Bell Pepper Diced
2 stalks Celery Diced
4 Green Onions Thinly sliced
1 tsp Salt
1 Bay Leaf
1 cup Uncooked Brown Rice
3 cups Chicken Stock
1 pound Large Shrimp Peeled and deveined
Salt and Ground Black Pepper To Taste
Instructions
Place butter and sausage in any non-stick CanCooker and cook over medium heat 5-6 minutes until sausage begins to brown. Stir in paprika, cumin, creole seasoning, tomatoes, celery, green pepper, green onions, salt and bay leaf. Cook for 2-3 minutes.
Add brown rice and chicken stock and turn heat to low. Cover and cook until rice is tender, about 45 minutes. Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper. Depending on what type of rice you are using cooking times may vary.
Steamed Clams
Ingredients
12 ounces Water
10-25 Clams
Lemon Juice
Creole Seasoning
Instructions
Place 2-piece rack inside CanCooker and add 12 ounces of water. Add your clams and place lid. Cook on medium low heat for about 7 minutes. Open lid & check to see if all clams opened. (Throw away any clams that are still closed) Season clams to taste & enjoy!
Tomato Braised Tilapia
Ingredients
4-6 ounce Talapia Fillets
¼ tsp CanCooker Original Seasoning Salt
1 tbsp Lemon Juice
2 tbsp Olive Oil
1 small Red Onion Chopped
1-10 ounce Can Diced Tomatoes and Green Chillies Undrained
¾ cup Roasted Red Peppers Chopped
½ cup Chicken Broth
¼ cup Tomato Paste
1 tsp CanCooker Butter Garlic Salt
1 tsp Dried Oregano
Optional Hot Cooked Pasta or Rice
Optional Black Olives Chopped
Instructions
Sprinkle fillets with CanCooker Original Seasoning Salt and drizzle with lemon juice. In any non-stick CanCooker heat olive oil on a medium low heat. Add red onions and stir until tender about five minutes. Add tomatoes, peppers, broth, tomato paste, CanCooker Butter Garlic Salt and oregano and cook 3 minutes longer. Place fillets over the tomato mixture and cover with lid. Continue steaming for 6-8 minutes until fish flakes easily with a fork. If desired serve over pasta or rice and top with chopped black olives.
SEAFOOD
Ingredients
4 Catfish Fillets
CanCooker Butter Garlic Salt
CanCooker Original Creole Seasoning
6 ounces Water
6 ounces White Cooking Wine
4 tbsp Butter
Instructions
Season fillets with Butter Garlic Salt and Original Creole seasonings. Place 1 tbsp butter on each fillet.
Insert 2-piece steel rack into the CanCooker and spray the inside with non-stick cooking spray. Add water and cooking wine. Arrange fillets on racks.
Latch lid and put on medium / low heat. Cook for 12 minutes. Remove from heat and let rest for 5 minutes.
Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
Steamed Bang Bang Shrimp
Ingredients
1 lb Shrimp – shelled and deveined
12 oz Water
1 tsp CanCooker Original Creole
Seasoning
¼ cup Thai chili sauce
2 tbsp Mayonnaise
1 ½ tbsp Honey
1 tbsp Siracha
4 Lettuce leaves
Optional Chopping Scallions for garnish
Instructions
Place any non-stick CanCooker on a medium-to-medium low heat source.
Add water, CanCooker Original Creole Seasoning and shrimp. Place on lid and steam for 3-5 minutes.
Meanwhile, combine the Thai chili sauce, mayonnaise, honey and siracha in a bowl and stir until well combined.
Using the CanCooker Strainer Lid drain the water from the CanCooker. Add the mayonnaise mixture to the shrimp and stir until well coated.
Place the lettuce leaves onto a plate and spoon the shrimp over the lettuce. Sprinkle with scallions if desired and serve.
Crab Cakes
Ingredients
3 Tbsp Extra-Virgin Olive Oil Plus more for pan frying
16 ounces Crabmeat
1 cup Crushed Buttery Crackers
2 tbs Minced Green Onion
¼ Cup Mayonnaise
¼ Cup Lemon Juice
¼ tsp Red Pepper Flakes
2 tsp Dried Tarragon
1 tsp CanCooker Original creole Seasoning
Instructions
In a large mixing bowl, stir together crabmeat, crackers, onion, mayonnaise, lemon juice, red pepper flakes, dried tarragon and creole seasoning until mixture is well combined. Form into ½ inch patties.
In a non-stick CanCooker heat olive oil over medium. Place patties in hot oil and cook 3 at a time, for 3 or 4 minutes on each side, until the outside is evenly browned and the patty is cooked through.
Transfer cooked patties to paper towel-lined plate. Add more oil to skillet if necessary and repeat cooking process until all patties are prepared.
Soup & Stew
Cheesy Ham Chowder
Ingredients
10 slices Bacon Diced
1 large Onion Chopped
1 cup Carrots Diced
3 tbsp All-Purpose Flour
3 cups Whole Milk
1 ½ cups Water
2 ½ cups Potatoes Cubed
1 can Whole Kernel Corn Drained (15 ¼ ounces)
2 tsp CanCooker Onion Pepper Seasoning
3 cups Shredded Cheddar Cheese
2 cups Fully Cooked Ham Cubed
Instructions
Add bacon to any non-stick CanCooker and cook the bacon on a medium low heat until crisp. Remove the bacon from the CanCooker and set aside.
In the drippings sauté the onion and carrots until tender. Stir in flour and mix until blended. Add milk and water to the CanCooker and bring to a boil. Stir for 2 minutes or until thickened. Add the potatoes, corn and Onion Pepper Seasoning to the CanCooker.
Reduce heat to medium low and simmer for 20 minutes or until potatoes are tender. Add cheese and ham to the CanCooker and continue to simmer until the cheese has melted. Top with reserved bacon and serve.
SOUP & STEW
Ingredients
4 cups Chicken Stock
12 ounce Bottle of Beer
1½ pounds Corned Beef Cut into large chunks
1½ pound Gold Potatoes Diced
2 Carrots Peeled and Diced
2 stalks Celery Peeled and Diced
1 head Cabbage Quartered
2 tsp CanCooker Original Seasoning Salt
1 Bay Leaf
Instructions
In any CanCooker add the corn beef, beer and one cup chicken stock. On a Medium Low heat steam for one hour until the meat is tender. Remove the corn beef from the CanCooker and shred. Return shredded meat to the CanCooker and add the remaining three cups chicken stock, potatoes, carrots, celery, cabbage, CanCooker Seasoning Salt and bay leaf. Return the CanCooker to the heat source and simmer until the vegetables are tender about 35-40 minutes. Remove the bay leaf from the CanCooker and Enjoy!
*Spray inside with non-stick cooking spray to aid in clean-up for JRs & Companions.
Keto Hearty Vegetable Soup
Ingredients
1 tbsp Olive Oil
2 large Onions Chopped
4 Celery Ribs Chopped
3 cloves Garlic Minced
2 cups Cauliflower Florets
2 cups Zuchinni Diced
1 Bay Leaf
1 tsp Salt
1 tsp Dried Thyme
1 tsp Dried Basil
½ tsp CanCooker Onion Pepper Seasoning
4 cups Water
2 cans Diced Tomatoes Undrained (14 ounces)
1 cup Tomato or Marinara Sauce
Optional Fresh Thyme for Garnish
Instructions
In any non-stick CanCooker heat oil on a medium low heat. Add onions and celery and sauté until tender. Add garlic to the CanCooker and stir for one minute. Add the remaining ingredients and bring the soup to a boil. Attach lid and reduce heat to medium low continue to simmer until the vegetables are tender about 30-40 minutes. Remove the bay leaf from the soup. Top with fresh thyme if desired and serve.
SOUP & STEW
Kielbasa Chili
Ingredients
1 pound Smoked Kielbasa or Polish Sausage Sliced
2 cans Diced Tomatoes undrained (14 ½ ounces each)
1 can Chili with Beans (15 ounces)
1 can Whole Kernel Corn Drained (8 ¾ ounces)
1 can Sliced Ripe Olives Drained (2 ¼ ounces)
Instructions
In any non-stick CanCooker on medium heat sauté kielbasa for 5 minutes or until browned. Stir in the remaining ingredients. Reduce heat to medium low; cover and cook 15 minutes or until heated through.
2 cans Great Northern Beans Drained and rinsed (15 ounces)
½ tsp Dried Oregano
1 tsp CanCooker Onion Pepper Seasoning
2 Bay Leaves
4 cups Chicken Broth
3 cups Baby Spinach
Instructions
Heat olive oil in any non-stick CanCooker over a low medium heat. Add sausage and cook until lightly brown, about 3-4 minutes. Add garlic, onions, carrots, celery, beans, oregano, CanCooker Onion Pepper Seasoning, bay leaves, and chicken broth. Cover and cook for 30 minutes. Add baby spinach and cook for an additional 5 minutes. Remove bay leaves and serve.
1 can Condensed Cream of Mushroom Soup, Undiluted (10-3/4 ounces)
2 tsp Minced Onion
1 tsp CanCooker All-Purpose Seasoning Salt and Pepper To Taste
Instructions
In a non-stick CanCooker cook ground beef over medium heat until browned, about 8 minutes. Add remaining ingredients and cook on medium to medium low heat for 30-40 minutes.
SOUP & STEW
Chicken Tortilla Soup
Ingredients
1¼ lbs Cooked Chicken Breasts shredded
3 tbsp Butter
1 Medium Onion chopped
1 Jalapeno seeded and chopped
3 Garlic Cloves chopped
1 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Paprika
14.5 oz Can Tomatoes with Diced Green Chilis undrained
½ cup Corn Flower
15 oz Can Black Beans drained and rinsed
15 oz Can Pinto Beans drained and rinsed
4 cups Chicken Broth
1 cup Corn fresh or frozen
2 cups Heavy Cream divided
1/3 cup Sour Cream
Instructions
In any non-stick CanCooker add the butter and cook on medium until melted.
Add the onion, jalapeno and garlic; cook 3 minutes stirring occasionally.
Add the chili powder, cumin, paprika and tomatoes.
In a separate bowl whisk together the corn flour and 1 1/3 cup heavy cream until blended and stir into the mixture for 5 minutes or until the mixture thickens slightly.
Add in the chicken, chicken broth, black beans, pinto beans, and the corn.
Continue to cook until the soup is heated through.
Add in remaining heavy cream and sour cream and cook for 5 additional minutes stirring occasionally.
Top with desired garnished and enjoy.
SOUP & STEW
Ingredients
4 Ears Corn husked and cut in half
1 lb Baby Red Potatoes
8 oz Kielbasa Sausage (1) cut in eight pieces
1 lb Green Beans trimmed
2 cups Pearl Onions
1 Stick Butter
4 tsp CanCooker Original Creole Seasoning
2 tsp CanCooker Butter Garlic Salt
12 oz Can of Beer (1)
24 Medium Raw Shrimp unpeeled
Instructions
In a Junior (2 gallon) or Original (4 gallon) CanCooker add the corn standing on end, potatoes, sausage, green beans, onion, butter, creole seasoning, butter garlic salt and beer.
Place on a medium-to-medium heat source and steam for 40 minutes or until potatoes are almost tender.
Add shrimp and continue to steam for an additional 5 to 6 minutes.
Using the CanCooker Strainer Lid drain the liquid.
Dump the CanCooker out on newspaper and serve.
Sprinkle with additional CanCooker Creole Seasoning and Butter Garlic to taste.
SOUP & STEW
Ingredients
4 Bacon Strips finely chopped
1½ lbs Turkey Breast Tenderloins cut into 1 inch pieces
4 Carrots sliced
2 Small Onions quartered
2 Celery Ribs sliced
¼ tsp Rosemary dried
2 cups Water divided
1 can Reduced Sodium Chicken Broth 14 ½ oz. can
3 tbsp All-Purpose Flour
1 cup Biscuit Baking Mix
1/3 cup + 1 tbsp Milk
½ tsp CanCooker Onion Pepper Seasoning
Optional Ingredient
1 tbsp Fresh Chives chopped
Instructions
Sauté bacon in any non-stick coated CanCooker until crisp. Add turkey and sauté on a medium-to-medium low heat until lightly brown. Add carrots, onions, celery, rosemary and 1 ¾ cups water and broth. Place on lid and simmer until the vegetables are tender, 20-30 minutes. Mix flour and remaining water until smooth; stir into turkey mixture until thickened about 2 minutes.
Dumplings
In a small bowl combine biscuit mix, milk and chives to form a dough. Form into 6 dumplings and place on top of the stew. Place on lid and continue to simmer 15 minutes or until a toothpick inserted in dumpling comes out clean. If desired, sprinkle dumplings with CanCooker Onion Pepper Seasoning before serving.
SOUP & STEW
Enchilada Chili
Ingredients
20 ounce Boneless, Skinless Chicken Thighs Cut into 1-inch pieces
1 packet (1 oz.) Taco Seasoning
1- 15.2 oz Can Whole Kernel Sweet Corn Drained and Rinsed
1- 15 oz Can Black Beans Drained and Rinsed
1- 10 oz Can Mild Enchilada Sauce
2 cups Shredded Colby-Monterey Jack Cheese Blend
Chopped Green Onions and Sour Cream If desired
4 cups Tortilla Chips
Instructions
Add the chicken to any CanCooker Junior or Companion and brown on low/medium heat until chicken is cooked, about 5 minutes. Add corn, beans, enchilada sauce and taco seasoning. Stir and latch lid.
Steam on low heat for 15 minutes.
Remove from heat and stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.
SOUP & STEW
Ingredients
Instructions
1 lb Venison ground
½ cup Large Onion chopped
5 cups Cabbage chopped
2 cans Red Kidney Beans (16 oz.) drained
2 cups Water
1 can Tomato Sauce (24 oz.)
4 Beef Bouillon Cubes
1 ½ tsp Ground Cumin
1 tsp Salt
1 tsp Pepper
Sauté ground venison and onion in any nonstick CanCooker over a medium-to-medium low heat until evenly browned. Add the cabbage, kidney beans, water, tomato sauce, beef bouillon cubes, cumin, salt and pepper. Stir to dissolve bouillon cubes. Place on the lid and steam for 30 to 40 minutes.
inside with non-stick cooking spray for Originals and to aid in clean-up for JRs & Companions. Review pages 6-9 for safety & use instructions.
Appetizers
APPETIZERS
Ingredients
2 lbs Ground Beef
2 Green Peppers diced
1 Onion diced
4 Garlic Cloves minced
3 tbsp All-Purpose Flour
2 tbsp Brown Sugar
1 tsp Salt
1 tsp CanCooker Onion Pepper Seasoning
1 tsp CanCooker Original Creole Seasoning
1 cup Chicken Broth
1 cup Ketchup
1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
1 cup Shredded Cheddar Cheese
Instructions
In any non-stick CanCooker add ground beef, bell peppers, onion, garlic, flour, brown sugar, salt, CanCooker Onion Pepper and CanCooker Original Creole Seasoning.
Place on a medium-to-medium low heat.
Cook until the mixture is crumbly and the meat has browned; about 10 minutes.
Add the chicken broth, ketchup, mustard, and Worcestershire sauce to the mixture, stirring occasionally until the dip has thicken, about 30 minutes.
Top with cheddar cheese and stir until the cheese has melted.
Place dip in serving bowl and serve with baguette slices or chips.
Chorizo Queso Dip
Ingredients
7 ounces Fresh Pork Chorizo Mexican Style
16 ounces Block Queso Pasturized Cheese Cut into cubes
1 can Diced Tomatoes and Green Chilies 10 ounces
2 tbsp Sliced Green Onions
Instructions
Add the chorizo to any non-stick CanCooker and heat on medium high heat for 5 minutes until finely crumbled and browned. Add the tomatoes and chilies and cubed Queso. Cook until cheese is melted stirring occasionally. Stir in green onion. Serve with tortilla chips.
Chicken Wings
Ingredients Instructions
4 lbs Chicken Wings
½ cup Spicy Brown Mustard
½ cup Honey
¼ cup Butter cubed
2 tbsp Lemon Juice
¼ tsp Ground Turmeric
In any non-stick CanCooker add spicy brown mustard, honey, butter, lemon juice and ground turmeric.
Stir to combine and bring to a low boil. Add chicken wings and lower heat to medium low. With the lid on steam the chicken legs for 20 minutes stirring occasionally.
Remove the lid and steam the wings for an additional 20 minutes.
Remove chicken wings from the CanCooker and top with remaining honey mustard sauce.
APPETIZERS
Ingredients Instructions
28 oz Jar Grape Jelly
12 oz Bottle Tomato-Based Chili Sauce
¼ tsp CanCooker All Purpose Seasoning
2 lb Bag Frozen Cocktail sized meatballs
In any non-stick CanCooker combine grape jelly, chili sauce and CanCooker All Purpose Seasoning.
Place on a Medium-to-Medium Low Heat source and stir until well combined about 5 to 10 minutes.
Add frozen meatballs to the CanCooker.
Cover and cook for 30 minutes until warmed through; stirring occasionally.
Place meatballs on serving tray and enjoy!
Steamed Burger Sliders
Ingredients
2 pounds Ground Beef
4 tbsp Worcestershire Sauce
4 tbsp Soy Sauce
2 tbsp CanCooker Onion Pepper Seasoning
12 Slider Buns
1 can Beer
Optional Garnish
Ketchup, Mustard, Onions, Cheese, Lettuce, Tomatoes, Pickles, etc.
Instructions
In a bowl, mix ground beef, Worcestershire sauce, soy sauce and CanCooker Onion Pepper Seasoning™. Separate out about a 1/6 of a pound of meat and create a slider patty, repeat until you have a dozen of them. We suggest cooking four patties at a time.
Place rack in the bottom of any CanCooker and add a can of beer. Place 4 sliders in the CanCooker and latch lid and cook on medium low heat. Cook for 15 minutes. Remove from heat and carefully take out steamed sliders. Check liquid level and add more beer if necessary, repeat 2 more times to complete your dozen sliders.
Plate your steamed burger sliders with your favorite slider buns and garnish.
APPETIZERS
Triple Delicious Dip
Ingredients Instructions
3 pounds Mild Sausage
3- 10.5 ounces Diced Tomatoes with Green Chilies
24 ounces Cream Cheese (3- 8 oz packages)
In a non-stick CanCooker Jr. or Companion cook sausage on medium-low heat until brown. When sausage is browned add diced tomatoes with green chilies and cream cheese. Continue cooking until melted and creamy. Serve with chips or crackers.
Ingredients
1 lb Ground Beef
1 Onion – chopped
3 Garlic Cloves – minced
1 lb little Smokies, Sausage or Hotdogs – sliced
1 - 14 oz can Kidney Beans – drained and rinsed
1 14 oz can Diced Tomatoes
1 8 oz package Cream Cheese
3 cups Shredded Cheddar Cheese
1 ½ Tbsp Tomato Paste
1 ½ Tbsp Chili Powder
1 Tbsp Worcestershire Sauce
1 Tbsp Brown Sugar
2 tsp Cumin
1/3 cup Milk
Salt and Pepper to taste
2 Jalapenos – sliced
2 Green Onions – sliced
Instructions
In any non-stick CanCooker on a medium-tomedium low heat brown ground beef until nearly done.
Add in the onion and the garlic and continue to cook until the beef is completely browned and the onion has softened. Add the smokies, sausage or hotdogs, kidney beans, diced tomatoes, cream cheese, shredded cheese, tomato paste, chili powder, Worcestershire sauce, brown sugar, cumin, milk, salt and pepper. Cover and cook for 30 minutes. Garnish with jalapenos and onions. Serve with your favorite chips or baguettes.
Beer Queso Dip
Ingredients
1 tbsp Margarine
¾ cup Chopped Yellow Onion
1 cup Favorite Beer
1 pound Velveeta Cut into ½-inch cubes
10 ounce Can Diced Tomatoes & Green Chilies Drained
Instructions
Melt margarine in nonstick CanCooker Jr. or Companion over low-medium heat. Add onion and cook 1-2 minutes or until browned lightly, stirring occasionally. Stir in beer, Velveeta and drained tomatoes. Cover and simmer for 2-3 minutes.
Serve with soft pretzel bites, tortilla chips or assorted vegetables.
APPETIZERS
Island Kielbasa
Ingredients
2 pound Kielbasa Cut into ½-inch slices
2 cups Ketchup
1 cup Brown Sugar
20 ounces Canned Pineapple Chunks
Instructions
In a non-stock CanCooker add all ingredients and stir until thoroughly blended. Place on lid and cook on medium low heat for approx. 20 minutes, stir every 5 minutes. This recipe is best served hot, it is quick and easy and a potluck favorite.
Steamed Beef & Ginger Pot Stickers
Ingredients
4 Green Onions - thinly sliced
2 Tbsp Soy Sauce
2 Tbsp Hoisin Sauce
2 Garlic Cloves – minced
1 Tbsp Rice Vinegar
1 Tbsp fresh Gingerroot – minced
¼ tsp CanCooker Onion Pepper Seasoning
1 lb Ground Beef
24 Pot Sticker Wrappers
12 oz Water
Dipping Sauce
¼ cup Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Ketchup
1 Tbsp fresh Gingerroot – minced
2 tsp Sesame Oil
1 Garlic Clove - minced
Instructions
In a large mixing bowl combine onions, soy sauce, hoisin sauce, garlic, rice vinegar, gingerroot and CanCooker Onion Pepper Seasoning. Add beef and mix thoroughly. Place 1 tbsp filling in center of each wrapper. Cover remaining wrappers with a damp paper towel until ready to use. Moisten wrapper edges with water. Fold wrapper over filling, seal edges, pleating the front side several times to form a pleated pouch.
In any CanCooker, place 2-piece rack inside. Add water and place on a med to med-low heat. When CanCooker is steaming place pot stickers on the rack allowing space so they do not touch. Place lid on CanCooker and steam for 3-4 min. Remove pot stickers from CanCooker and keep warm. Repeat until the beef mixture is used.
In a small bowl, combine sauce ingredients. Serve pot stickers with dipping sauce.
Sides
Ingredients Instructions
1 Dozen Ears of Corn shucked and cleaned
1 Stick Butter
12-24 Ounces Water
1 cup mayonnaise
2 tsp Chili Powder
1/3 cup Cotija Cheese grated
Freshly Chopped Cilantro
Lime wedges for serving
Insert the 2-piece stainless steel rack into the CanCooker.
Tilt the cooker and insert the cleaned ears of corn standing on the end (big end down) along the bottom until full. Fill the CanCooker with 12-24 oz of water and 1 stick of butter.
Latch lid and cook on medium to low. Once it starts venting steam keep on heat for 30 minutes.
Remove and brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.
St. Patrick’s Day Cabbage
Ingredients Instructions
2 tbsp Unsalted Butter
4-6 slices Bacon Cut into ½ inch strips
1 medium Onion Diced
3 cloves Garlic Minced
1 head Green Cabbage cored and quartered
2 tsp Worcestershire Sauce
Salt and Pepper
In any non-stick CanCooker add butter, bacon, onion, garlic and cabbage. Cover and cook over medium heat for 15 minutes stirring occasionally. Add Worcestershire, salt and pepper. Cook for an additional 1-2 minutes or until cabbage is tender.
Vegan Creamy Mushroom Ramen
Ingredients
½ tbsp Cooking Oil
4 ounce Baby Bella Mushrooms
1 ½ cup Vegetable Broth
1 package Ramen Noodles
1 handful Fresh Spinach
½ cup Coconut Milk
Instructions
In any size Non-Stick CanCooker add cooking oil and mushrooms and saute until brown. Add in vegetable broth and bring to a boil. Add ramen noodles and stir until noodles are cooked. Add in fresh spinach and once steamed add coconut milk. Mix together and serve!
Fourth of July Beans
Ingredients
1 lb Ground Beef
1 large Onion chopped
1 cup Sugar
1 cup Brown Sugar
1 cup Ketchup
1 cup Barbecue Sauce
4 Tbsp Yellow Mustard
4 Tbsp Molasses
1 tsp CanCooker Original Creole Seasoning
4 cans 13.7 oz Beans with Tomato Sauce
1 lb Bacon – cooked and crumbled
Instructions
In any non-stick CanCooker cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink.
Add the sugars, ketchup, barbeque sauce, mustard, molasses, and CanCooker Original Creole Seasoning, beans and bacon.
Stir to combine.
Place lid on CanCooker and steam for 20-25 minutes stirring occasionally.
Ingredients
1 pound Fresh Green Beans Trimmed
4 slices Thick Bacon Cut into 1-inch pieces
2 tbsp Ranch Dressing
Optional Salt and Ground Pepper
Instructions
In a non-stick CanCooker combine green beans and bacon. Cook on low medium heat, stirring occasionally, until green beans are tender. Approximately 15 minutes. Coat with the ranch dressing and cook approximately 3-5 minutes.
Add salt and pepper to taste.
Cheesy Creamed Spinach
Ingredients
3 bags Clean Fresh Spinach (10 ounces each)
1 ¼ cups Heavy Cream
½ cup Butter Divided
3 tbsp Garlic Minced
3 tbsp White Onion Minced
6 slices Shredded Provolone Cheese
½ cup Freshly Grated Parmesan Cheese
Salt and Pepper To taste
Instructions
In a non-stick CanCooker melt ¼ cup butter and add spinach, cook until wilted stirring constantly. Remove and drain in a colander removing as much liquid as possible. Melt the remaining butter over medium low heat. Add garlic and onions, cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir until melted. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.
Jalapeno Cheddar Cornbread
Ingredients
8.5 oz Cornbread Mix 1 box
1 Egg
½ cup Oil
1/3 cup Milk
½ cup Jalapenos minced
½ cup Cheddar Cheese Curds diced
4 Mini Disposable Loaf Pans
Optional
Sliced Jalapeno Rings for garnish
Instructions
Prepare cornbread as instructed on the box. Depending on the brand you are using the added ingredients may be different.
Mix in minced Jalapenos and cheddar cheese curds; mix well.
Grease two of the mini loaf pans and fill half full with the batter.
In any size CanCooker place rack in the bottom of the CanCooker and add water to the top of the rack.
Place bread onto the racks and on a medium to medium low heat bring the CanCooker to a steam.
Steam the cornbread for 30 minutes or until toothpick inserted in center comes out clean. Repeat with the two loaves of cornbread.
Thyme & Rosemary Infused Mashed Potatoes
Ingredients Instructions
5 pounds Russet Potatoes Skinned and cut into 1-inch cubes
1½ cups Water
1 pint Heavy Cream
2 sprigs Rosemary
3 sprigs Thyme
3 Sage Leaves
1 tbsp Black Peppercorns
2 cloves Garlic Chopped
1 stick Unsalted Butter
2 Tbsp Chopped Green Onion
2 tsp Kosher Salt
Using a non-stick CanCooker, place on heat source using medium low heat. Add water, potatoes and salt. Cook, stirring occasionally, for about 15-20 minutes. Remove potatoes and rinse out CanCooker. In a mixing bowl, mash the potatoes for a smooth consistency. Place CanCooker back on heat source and add heavy cream, rosemary, thyme, sage, peppercorns and garlic. Simmer on medium low heat for 10 minutes stirring frequently. Use CanCooker Strainer Lid or strainer to separate liquid from herbs into a container. Pour 2/3 of infused herb creamed butter back into CanCooker and add mashed potatoes, stir together. Slowly add the remaining creamed butter, stirring until you get a smooth consistency. Serve immediately. Garnish with butter and green onion.
Sweet Potato Hash
Ingredients Instructions
4 Large Sweet Potatoes
1 White Onion Diced
1 pound Bacon Chopped
3 stalks Celery Diced
3 sprigs Rosemary
1 tbsp CanCooker Onion Pepper Seasoning
Place your Non-Stick CanCooker on a heat source on low, medium heat. Add chopped bacon and cook until it starts to get crispy. Add sweet potatoes, onion, celery, rosemary and CanCooker Onion Pepper Seasoning and mix together in CanCooker. Place lid on CanCooker and cook for 20 minutes, stirring often. Turn off heat and remove lid, let rest for 2-3 minutes and then plate, removing sprig branches.
Enjoy!
inside with non-stick cooking spray for Originals and to aid in clean-up for JRs & Companions. Review pages 6-9 for safety & use instructions.
Bacon Cornbread
Ingredients Instructions
1 package Cornbread & Muffin Mix 15 ounces
1 Egg
1/3 cup Milk
1/3 cup Water
4 tbsp Maple Syrup
4 slices Cooked Bacon Crumbled
1 tbsp Bacon Grease
In a non-stick CanCooker add bacon and cook on medium heat until crisp. Remove and reserve 1 tbsp bacon grease. Crumble bacon into pieces. In a mixing bowl combine all the ingredients. Batter will be slightly lumpy. Grease miniature loaf pans and pour batter into pans approx 2/3 full. Place rack in the bottom of the CanCooker and add water to the top of the rack. Place lid on and steam on low to low medium heat for 20-25 minutes. Remove and let cool.
Zucchini Fritters
Ingredients
1 ½ lbs Zucchini – grated
1 tsp CanCooker Onion Pepper Seasoning
¼ cup All-Purpose Flour
¼ Parmesan Cheese – grated
1 Egg – beaten
2 – Cloves Garlic -minced
2 Tbsp Olive Oil
Salt and Pepper to taste
Instructions
Toss zucchini and CanCooker Onion Pepper seasoning together in a large colander and place in sink to drain for 10 minutes.
Put zucchini in the middle of a piece of cheesecloth or paper towels and squeeze to drain the moisture from the zucchini.
Mix flour, Parmesan cheese, egg, garlic, salt and pepper together in a bowl. Stir in zucchini.
Heat olive oil in any non-stick CanCooker on a medium-to-medium low heat source.
Scoop batter by the tablespoon into the CanCooker and cook until golden brown, about 2 minutes per side. Repeat until all of the batter is used.
Mushroom Rice Pilaf
Ingredients
2 tsp Butter
8 oz Fresh Mushrooms sliced
¼ cup Green Pepper chopped
2 tbsp Onion chopped
2 cups Chicken Stock
2 cups Instant Rice
1 clove Garlic minced
¼ tsp CanCooker All-Purpose Seasoning
Instructions
Melt butter in any non-stick coated CanCooker over a medium-to-medium low heat source.
When butter is melted add the mushrooms, bell pepper and onion and sauté until tender, about five minutes.
Stir in chicken stock, rice, minced garlic and All Purpose seasoning.
Place the lid onto the CanCooker and simmer until liquid is absorbed and rice is tender, about 20 minutes.
One Pot Pasta
Ingredients
13.5 ounces Johnsonville® Smoked Sausage Cut into coin-sized pieces
4 ½ cups Water
16 ounces Spaghetti Noodles Halved
1 large Onion Chopped
3 cups Grape Tomatoes Halved
4 cloves Garlic Thinly Sliced
2 cups Fresh Basil Leaves
1 tsp CanCooker Butter Garlic Salt
1 cup Grated Parmesan Cheese
1 tbsp Olive Oil
Parmesan Cheese and Fresh Basil for Garnish If Desired
Instructions
In a can cooker, combine the sausage, water, noodles, onion, tomatoes, garlic, basil, garlic salt and garlic butter salt.
Cover and simmer for 15-20 minutes.
Uncover; cook and stir for 5 to 10 minutes to reduce water.Stir in cheese and olive oil.
Sprinkle with cheese or fresh basil for garnish.
Ingredients
1 tbsp Olive Oil
½ cup Red Onion diced
Salt and Pepper to taste
4 Zucchini halved and sliced
½ lb Fresh Mushrooms sliced
1 Tomato diced
1 Clove Garlic minced
1 tsp CanCooker All-Purpose Seasoning
Instructions
Heat oil in a non-stick CanCooker over medium heat. Saute’ onions with salt and pepper for 2 minutes. Stir in zucchini and mushrooms.
When zucchini begins to soften, add tomatoes, garlic, and CanCooker All-Purpose Seasoning.
Steam until heated through, about 15 minutes.
Ingredients
3 pounds Sweet Potatoes Peeled and Quartered
2 cups Water
1/3 cup Whipping Cream
5 tbsp Butter Melted
2 Tbsp Brown Sugar
2 tsp Cinnamon
½ tsp Salt
Instructions
Place the rack inside any non-stick CanCooker. Place sweet potatoes on rack and add the two cups of water. Latch lid and place on heat. Steam on medium low heat until sweet potatoes are tender about twenty to thirty minutes.
Using the CanCooker Strainer Lid drain off the water and remove the sweet potatoes to a large mixing bowl. Add the whipping cream, melted butter, brown sugar, cinnamon and salt. Using a masher or fork mash the potatoes until smooth and creamy.
*Spray inside with non-stick cooking spray for Originals and to aid in clean-up for JRs & Companions. Review pages 6-9 for safety & use instructions.
Breakfast
Hash Brown Bacon & Egg Dish
Ingredients Instructions
1 package Frozen Cubed Hash Brown Potatoes (30 ounces)
1 pound Bacon Cooked
1 cup Shredded Cheddar Cheese
1 tsp Salt
1 tsp Pepper
½ tsp Ground Mustard
8 large Eggs
2 cups Whole Milk Paprika
Cut bacon into pieces and add to any nonstick CanCooker. Cook on medium heat until bacon is crisp. Remove with a slotted spoon to a paper towel and drain. Discard bacon drippings.
In a large bowl, combine the hash browns, bacon, cheese, salt, pepper and ground mustard. Spoon into greased mini loaf pans. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. Place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack. Place miniature loaf pans on the rack. Latch lid and steam on medium low for 40 minutes. Remove lid and continue cooking for 5 minutes. Carefully remove loaf pans with tongs. This recipe will make 6 mini loaf pans.
BREAKFAST
Ingredients Instructions
2 tbsp Unsalted Butter
8 Eggs
2 tbsp Milk
1 cup Mushrooms Halved
1 cup Onions Chopped
2 cups Fresh Spinach
1 tsp CanCooker Original Creole Seasoning
½ tsp Black Pepper
Melt 2 tablespoons of butter in any non-stick CanCooker over medium low heat and saute onion and mushrooms. Toss in the fresh spinach and let wilt. While the vegetables are cooking down, crack eggs into a bowl and mix together with the Creole seasoning, pepper and milk. Pour in the egg mixture and cook until eggs are light and fluffy.
Serve warm and Enjoy!
You can double this recipe and also add or substitute any other veggies.
inside with non-stick cooking spray for Originals and to aid in clean-up for JRs & Companions. Review pages 6-9 for safety & use instructions.
Toad in the Hole Bacon Sandwich
Ingredients
2 slices Sourdough Bread
1 Tbsp Mayonnaise
1 Egg
1 slice Cheddar Cheese
2 slices Bacon
Yields 1 sandwich
Instructions
In any non-stick CanCooker, cook bacon over medium heat.
While cooking the bacon prepare the sandwich. Using a small round cookie cutter (or upside-down small glass) cut out the center of one slice of bread. Spread mayonnaise on one side of each of the bread slices.
Remove the bacon from the CanCooker and set aside. With the mayonnaise side down place bread slice into CanCooker and cook on medium low heat for 3 minutes until golden brown. Flip slice and break egg into the center. Add remaining bread slice mayonnaise side down to the CanCooker; layer with cheese and bacon. Place lid on CanCooker and continue to cook until the egg white is set and cheese begins to melt. To assemble sandwich, the solid slice with the cheese will become the bottom. Add cooked bacon and place slice with cooked egg on top.
BREAKFAST
Ingredients
1 package Frozen Shredded Hash Brown Potatoes thawed (16 ounces)
¾ pound Bacon Strips Chopped
1 medium Onion Chopped
4 large Eggs
2 cups Shredded Sharp Cheddar Cheese
1 tsp Salt
1 tsp Pepper
Instructions
In any non-stick CanCooker, cook bacon and onion over medium heat until bacon is crisp. Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 7-10 minutes. Turn potatoes. With the back of a spoon, make 4 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.
Cook and cover with lid on low until eggs are set and potatoes are tender, approx. 10 minutes. Sprinkle with cheese, let stand until cheese is melted.
BREAKFAST
Ingredients
1 box Cinnamon Streusel Muffin and Bread Mix
¾ cup Water
¼ cup Vegetable Oil
2 Eggs
Springform Muffin Pans
Instructions
Stir muffin mix, water, oil and eggs in medium bowl just until blended. Fold in cinnamon chips. Fill greased springform muffin pans 2/3 full. Sprinkle Streusel over batter and press lightly. In any size CanCooker place rack in the bottom of the CanCooker and add water to the top of the rack. Place muffin pans on rack and on medium heat bring to a steam. Steam muffins for 25 minutes or until toothpick inserted in center comes out clean. Repeat until all batter is used.
Carefully remove and cool on cooling rack 10 minutes.
BREAKFAST
Ingredients
1 tbsp Olive Oil
½ cup Onion Diced
4 cups Arugula
2 cloves Garlic Minced
1 ½ cups Cherry Tomatoes Halved
1 cup Roasted Red Peppers Chopped
1 tbsp Italian Seasoning
10 Eggs Whisked
²/₃ cup Milk
1 tsp Salt
½ tsp Pepper
¾ cup Shredded Mozzarella
¼ cup Parmesan
Instructions
In any non-stick CanCooker on a medium low heat add olive oil, onion and garlic and cook 5 minutes or until it is translucent. Add the arugula and cook for 1 minute until fragrant. Stir in tomatoes and roasted peppers. In a separate bowl mix eggs, milk, salt, pepper, Italian seasoning and mozzarella cheese. Reduce heat to low and pour egg mixture into the CanCooker, mix well with content already inside and close lid and let cook for 5-8 minutes. Check eggs to see if they are fully cooked if not continue to cook for another 2-3 minutes.
Remove carefully, sprinkle with Parmesan cheese and serve immediately.
BREAKFAST
Steamed Omelets
Ingredients Instructions
6 Eggs
¼ cup Sour Cream
¼ cup Milk
¾ cup Chopped Ham
1 tsp Salt
2 tsp CanCooker All Purpose Seasoning
2 Green Onions chopped
¼ cup Shredded Cheddar Cheese
Beat eggs, sour cream, milk, salt and CanCooker All Purpose Seasoning until well blended. Stir in green onions, ham and cheese. Pour mixture into ramekins.
Add 18-24 oz of water into the CanCooker. Place ramekins into the water and make sure that the water level is not more than ¾ high on the ramekin.
Latch lid and steam on medium for 20 minutes. Remove lid and continue to steam 5 minutes.
Carefully remove ramekins as they will be hot.
BREAKFAST
Ingredients
1 package Spice Cake Mix (18.25 ounce)
1 can Pumpkin Puree (15 ounce)
9 ounces Cinnamon Chips
3 Mini Round Pans
Instructions
Mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened. Grease the mini pans and fill 2/3 full.
In any size CanCooker place rack in the bottom of the CanCooker and add water to the top of the rack. Place pans on rack and on medium heat bring to a steam. Steam muffins for thirty minutes or until toothpick inserted in center comes out clean. Repeat until all batter is used. Carefully remove and cool on cooling rack 10 minutes.
BREAKFAST
Ingredients Instructions
2 tbsp Butter
1 Large Sweet Potato diced
1 Small White Onion diced
1 cup Ham diced
¼ tsp Cinnamon
¼ tsp Cayenne Pepper
Salt to taste
1 tsp Brown Sugar
In any non-stick CanCooker on a medium-tomedium low heat source melt butter.
Add onion to the butter and stir until softened, about 4 minutes.
Add sweet potato, cinnamon, cayenne pepper, and salt into the onion mixture.
Place lid on CanCooker and steam for 35 minutes, stirring occasionally until potatoes are cooked through.
Stir in brown sugar and ham to the CanCooker and continue to steam until heated through, about 10 minutes.
Dessert
Snickers Poke Cake
Ingredients
1 box Devil's Food Cake
Water, Oil and Egg Called for on cake mix box
¾ cup Caramel Sundae Topping
3 full sized Snickers Bars Chopped
8 ounces Whipped Topping
Instructions
In a large bowl, with an electric mixer, beat the cake mix, water, oil and egg on low speed for 30 seconds. Turn mixer to medium speed and beat for two more minutes, occasionally scraping the bowl.
Grease two of the mini loaf pans and fill half full with the cake batter. In any size CanCooker place rack in the bottom of the CanCooker and add water to the top of the rack. Place cakes on rack and on medium heat bring to a steam. Steam cakes for thirty minutes or until toothpick inserted in center comes out clean. Repeat until all batter is used. Carefully remove and cool on cooling rack 20 minutes.
Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Pour caramel topping over top of cake. In a bowl, mix the thawed whipped topping with the remaining caramel topping. Spread whipped toping mixture on cake and top with snickers pieces.
Spiced Pumpkin Bread
Ingredients
1 package Spice Cake Mix 18.25 ounce
1 can Pumpkin Puree 15 ounce
1 ounce Cream Cheese Frosting
Mini Loaf Pans
Instructions
Mix spice cake mix and pumpkin puree together in a bowl until cake mix is completely moistened. Grease the mini pans and fill 2/3 full. In any size CanCooker place rack in the bottom of the CanCooker and add water to the top of the rack.
Place pans on rack and on medium heat bring to a steam. Steam muffins for thirty minutes or until toothpick inserted in center comes out clean. Repeat until all batter is used. Carefully remove and cool on cooling rack 10 minutes. Frost with cream cheese frosting and enjoy!
Ingredients
For The Cake
1 box White Cake Mix with Pudding in the Mix
1¼ cup Water
1/3 cup Vegetable Oil
3 Egg Whites
4 oz Crème de Menthe Liqueur or Syrup
For The Topping
16 oz Jar Hot Fudge Topping
8 oz Whipped Topping
2 oz Crème de Menthe Liqueur or Syrup
4 Mini Disposable Loaf Pans
Optional Andes Mints Chopped for garnish
Instructions
In a large bowl, with an electric mixer, beat the cake mix, water, oil and egg whites on low speed for 30 seconds. Turn mixer to medium speed and beat for two more minutes, occasionally scraping the bowl. When blended stir in the 4 oz Crème de Menthe. Grease two of the mini loaf pans and fill half full with the cake batter. In any size CanCooker place rack in the bottom of the CanCooker and add water to the top of the rack. Place cakes on rack and bring to a steam. Steam cakes for thirty minutes or until toothpick inserted in center comes out clean. Repeat until all batter is used.
Allow cakes to cool and cover evenly with the hot fudge topping. In a medium bowl, stir together whip topping and 2 ounces Crème de Menthe. Spread mixture evenly over the fudge. If desired garnish with chopped Andes Mints. Store covered in the refrigerator.
Ingredients
1 box Spice Cake Mix
Water, Vegetable Oil and Eggs Called for on cake mix box
1¾ cup Fresh Cranberries Chopped
1 tub Cream Cheese Frosting
4 Mini Loaf Pans
Instructions
Spray mini loaf pans with non-stick spray. Mix the cake according to the instructions on the box. Fold the cranberries into the batter using a spatula. Pour batter into the four loaf pans until approximately 2/3 full. In any CanCooker place 2-piece rack into the CanCooker and add 12 ounces of water. Place two loaf pans onto the rack. On a medium low heat steam the cakes for 30 minutes. Remove the cakes from the CanCooker and steam the remaining two cakes. When the cakes have cooled frost with your favorite cream cheese frosting.
DESSERT
Ingredients
1 - 18.25 oz package Lemon Cake mix
1 cup of Water
½ cup Vegetable Oil
3 Eggs
1 cup hot Water
1 cup cold Water
2 - 3 oz packages Lemon Flavored Gelatin
1 cup Milk
1 ¾ oz package Instant Vanilla Pudding Mix
1- 8 oz container frozen Whipped Topping - thawed
4 mini disposable loaf pans
Instructions
Prepare cake according to package directions. Grease two of the mini batter bowls and fill half full with the cake batter.
In any size CanCooker place the 2 piece rack on the bottom of the CanCooker and add water to the top of the rack. Place loaf pans on rack and on a medium heat bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean. Repeat until batter is used. Using tongs carefully remove cakes from the CanCooker and place on a cooling rack. With a fork, poke holes over top of the cake.
Meanwhile, combine hot and cold water with one package gelatin. Stir until gelatin is dissolved and pour mixture over the cake. Chill in refrigerator until cool.
In a large bowl stir together milk, vanilla pudding and remaining package of gelatin. When well blended fold in whipped topping and spread mixture over the cakes. Refrigerate until served.
*Spray inside with non-stick cooking spray for Originals and to aid in clean-up for JRs & Companions. Review pages 6-9 for safety & use instructions.
Ingredients
1 - 29 oz can Sliced Peaches in heavy syrup – undrained
1 box Yellow Cake mix
4 mini disposable loaf pans
12 oz tub Whipped Topping
Instructions
Spray loaf pans with a non-stick cooking spray.
In a large mixing bowl combine peaches and cake mix. Gently stir until combined. In any size CanCooker place rack in the bottom of the CanCooker and add water to the top of the rack. Fill loaf pans half full with batter and place two loaf pans on rack. On a medium heat bring to a steam. Cover with lid and steam cakes for 30-40 minutes or until toothpick inserted in center comes out clean. Carefully remove cakes from CanCooker and cool on a wire rack for 20 minutes. Repeat with remaining two loaf pans. Top with whipped topping and Enjoy!
Strawberry Cake
Ingredients Instructions
1 Box Strawberry Cake Mix
3 oz Strawberry Jell-O (1 Package)
4 Eggs
¾ Cup Vegetable Oil
½ cup Milk
¾ cup Mashed, Ripe Strawberries
1 container Cool Whip or Frosting
4 mini Disposable Loaf Pans
In a large bowl, with an electric mixer mix all of the ingredients on low speed until blended. Increase speed to medium and continue to mix for an additional three minutes, occasionally scraping the bowl. The strawberries should be well blended into the batter. Grease two of the mini loaf pans and fill half full of cake batter.
In any size CanCooker place rack in the bottom of the CanCooker and add water to the top of the rack. Place loaf pans on rack and on a medium heat bring to a steam. Steam cakes for 30 minutes or until toothpick inserted in center comes out clean. Repeat until all of the batter is used. Carefully remove cakes from CanCooker and cool on a wire rack for 20 minutes.
Top the cake with whipped topping or your favorite frosting.
Lime Poke Cake
Ingredients
1 box Super Moist White Cake
Water, Oil and Egg Whites Called for on cake mix box
1 cup Boiling Water
1 box Lime-Flavored Gelatin 4 serving size
8 ounce Whipped Topping Thawed
Optional Sprinkles and Lime Slices For garnish
4 mini Disposable Loaf Pans
Instructions
In a large bowl, with an electric mixer, beat the cake mix, water, oil and egg whites on low speed for 30 seconds. Turn mixer to medium speed and beat for two more minutes, occasionally scraping the bowl. Grease two of the mini loaf pans and fill half full with the cake batter. In any size CanCooker place rack in the bottom of the CanCooker and add water to the top of the rack. Place cakes on rack and on medium heat bring to a steam. Steam cakes for thirty minutes or until toothpick inserted in center comes out clean. Repeat until all batter is used. Carefully remove and cool on cooling rack 20 minutes. Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour lime gelatin evenly over top of cake. Cool completely, about 1 hour. Top with whipped topping and garnish with sprinkles and limes.
Salted Caramel Apple Poke
Cake
Ingredients
1 box Super Moist White Cake Mix
1 ¼ cups Water
1/3 cup Vegetable Oil
3 Egg Whites
1 can Apple Pie Filling (20 ounce)
½ cup Caramel Sauce
1 tsp Sea Salt
8 ounces Whipped Topping
1/3 cup Butterscotch Chips
6 Mini Loaf Pans
Instructions
In a large bowl, beat the cake mix, water, oil and egg whites on low speed for 2 minutes. Add apple pie filling and beat for 1 minute. Grease two of the mini loaf pans and fill half full with the cake batter. In any size CanCooker place rack in the bottom of the CanCooker and add water to the top of the rack. Place cakes on rack and on medium heat bring to a steam. Steam cakes for 25 minutes or until toothpick inserted in center comes out clean. Repeat until all batter is used. Carefully remove and cool on cooling rack 20 minutes.
Meanwhile, in a small bowl, mix ¼ cup of the caramel sauce and the sea salt. Poke warm cake every inch with handle of wooden spoon or straw halfway into cake. Carefully pour caramel-salt mixture over cake, allowing it to fill in the holes. Top with whipped topping. Drizzle with remaining ¼ cup caramel sauce; top with butterscotch chips.
Applesauce Spice Cake
Ingredients
1 pkg Spice Cake Mix 18.25 oz pkg
Water as per amounts listed on cake mix
Vegetable Oil as per amounts listed on cake mix
Eggs as per amounts listed on cake mix
1 cup Chilled Applesauce
½ cup Raisins
4 mini Disposable Loaf Pans
Instructions
Spray mini loaf pans with non-stick cooking spray. Mix the cake according to the instructions on the box.
Add applesauce and raisins to the cake mixture. Pour batter into the loaf pans until approximately ²/₃ full.
Place the 2-piece rack into any CanCooker and add 12 ounces of water. Place two loaf pans onto the rack.
On a medium-to-medium low heat source steam the cakes for 30 minutes or until toothpick in center comes out clean. Remove the cakes from the CanCooker and repeat with the other two loaves.
Let cakes cook and enjoy.
-Please
Gravity Combo
(Grill & Skillet)
• PORTABLE CAMPFIRE COOKING SYSTEM
• BREAKS DOWN EASILY
• USE WITH WOOD/ CHARCOAL FIRES OR PROPANE BURNERS
