Best 20 Volcano Recipes

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**Volcano Eruptions:**

A thrilling culinary adventure awaits with our collection of volcano eruption recipes, designed to bring excitement and creativity to your kitchen. These spectacular dishes mimic the awe-inspiring phenomenon of volcanic eruptions, combining unique ingredients and techniques to create a visual and taste sensation. From oozing lava cakes with molten chocolate centers to bubbling soda volcanoes erupting with colorful fizz, these recipes offer a range of options to suit various dietary preferences and skill levels. Let's embark on a journey of culinary exploration, discovering the secrets behind these captivating and delectable volcano dishes.

Here are our top 20 tried and tested recipes!

CHEMICAL VOLCANO FOR KIDS



Chemical Volcano for Kids image

Such fun! Make your own volcano at home, the kids just love the eruption. My boys can never get enough. This isn't food, more of a science experiment & a great way to have fun with the family. One time we did this at a birthday party & let each child make their own. The dirt is optional!

Provided by GeeWhiz

Categories     Kid Friendly

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 tablespoon liquid dishwashing soap
3 drops red food coloring
1 cup vinegar
1 1/2 cups warm water
2 tablespoons baking soda

Steps:

  • You will also need 1 empty 25oz. plastic bottle.
  • Build a mound of dirt up around the bottle, keeping the top open.
  • Combine the soap and food coloring in the bottle.
  • Add vinegar and pour in water almost to the top.
  • Here's the amazing part! -- In a large spoon blend the baking soda with a little tap water to moisten it and then quickly pour into the bottle.
  • The contents will erupt out of the bottle just like a volcano.
  • The kids will want to see this more than once so be prepared :).

Nutrition Facts : Calories 42.8, Sodium 7526.2, Carbohydrate 0.1, Sugar 0.1

ERUPTING VOLCANO CAKE



Erupting Volcano Cake image

Chocolate volcano cake with hard candy lava and erupting marshmallow fluff®. You can do almost anything to decorate this cake. Be creative according to your time and energy!

Provided by buffet1

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h48m

Yield 20

Number Of Ingredients 24

1 (18.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Moist®)
1 ⅓ cups water
3 eggs
½ cup butter, melted
1 (18.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Moist®)
1 ⅓ cups water
3 eggs
½ cup butter, melted
4 cups confectioners' sugar
1 ¼ cups unsweetened cocoa powder
1 cup butter, softened
½ teaspoon vanilla extract
⅔ cup heavy whipping cream
1 cup white sugar
½ cup light corn syrup
¼ cup warm water
red food coloring
1 drop cinnamon flavoring
¼ (13 ounce) jar marshmallow cream (such as Marshmallow Fluff®)
½ cup water, divided
1 drop red food coloring
1 drop yellow food coloring
dry ice
1 tall glass or mason jar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 1 angel food cake pan for the base cake layer and 1 fluted tube pan (such as Bundt®) for the top cake layer.
  • Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make base cake layer. Beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared angel food cake pan.
  • Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make top cake layer. Beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared fluted tube pan.
  • Bake cakes in the preheated oven until toothpicks inserted into the centers come out clean, 40 to 45 minutes. Cool in pans, about 5 minutes. Invert onto wire racks.
  • Sift confectioners' sugar and cocoa powder together in a large bowl.
  • Combine 1 cup softened butter and vanilla extract together in another large bowl; beat with an electric mixer on low speed until creamy. Gradually beat in sifted sugar mixture until well-blended. Add heavy cream; beat until frosting is well-blended and spreading consistency.
  • Place base cake layer on a large serving platter. Spread a thin layer of frosting on top. Position top cake layer over the base so that holes are aligned. Trim hole at the center of the cakes with a knife so that it is large enough to fit a tall glass or mason jar. Cut off the top with a serrated knife to create a volcano "rim".
  • Spread frosting all over stacked cake. Arrange cake trimmings as "lava rocks" around the base. Refrigerate until frosting sets.
  • Line a baking sheet with aluminum foil.
  • Combine white sugar, light corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil; cook until syrup reaches 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in 2 drops red food coloring and cinnamon flavoring.
  • Pour streams of red syrup carefully onto the lined baking sheet to create candy "lava". Cool until set, about 5 minutes. Peel off the baking sheet and place around the sides and top of the frosted cake.
  • Place marshmallow cream, 1/4 cup water, 1 drop red food coloring, and yellow food coloring in a small saucepan over low heat; cook and stir until marshmallow lava is melted and even in color, 3 to 5 minutes.
  • Place glass or mason jar inside the frosted cake. Add a small amount of dry ice, marshmallow lava, and remaining 1/4 cup water. Dry ice will create a "smoke" effect and cause marshmallow lava to bubble over cake rim.

Nutrition Facts : Calories 619.8 calories, Carbohydrate 85.9 g, Cholesterol 115.5 mg, Fat 31.7 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 16.1 g, Sodium 592.7 mg, Sugar 58.9 g

VOLCANO CAKE



Volcano Cake image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 18 to 24 servings

Number Of Ingredients 11

2 (18.25-ounce) boxes red velvet cake mix (recommended: Duncan Hines)
2 2/3 cups water
1 cup vegetable oil
6 eggs
3 (12-ounce) cans chocolate whipped frosting (recommended: Betty Crocker)
1 (6.4-ounce) can green decorating icing (recommended: Betty Crocker Easy Flow)
1 (6.4-ounce) can red decorating icing (recommended: Betty Crocker Easy Flow)
1 (6.4-ounce) can orange decorating icing (recommended: Betty Crocker Easy Flow)
1 (6.4-ounce) can yellow decorating icing (recommended: Betty Crocker Easy Flow)
1 (.68-ounce) tube yellow gel decorations (recommended: Cake Mate)
1 (.68-ounce) tube red gel decorations (recommended: Cake Mate)

Steps:

  • Preheat oven to 350 degrees F. Spray 2 (8-inch) cake pans, 2 (10-inch) cake pans and 1 (6-inch) Bundt pan with cooking spray and set aside.
  • Beat cake mix, water, oil, and egg whites in a large bowl with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed. Divide batter equally between prepared cake pans.
  • Bake 8-inch cakes and 6-inch Bundt cakes in oven for 35 to 40 minutes and 10-inch cakes for 45 to 50 minutes, or until tester comes out clean. Remove and cool completely.
  • To assemble, use a serrated knife to slice off the tops of the 8 and 10-inch cake so the surface of each cake is flat. Place the cut tops into a large bowl and break up to from large crumbs. The crumbs will be used a "lava rocks" at the base of the volcano. Slice the bottom off the 6-inch bunt cake so it sits flat.
  • Spread a thin layer of chocolate frosting between the 10-inch cake layers and stack. Spread a thin layer of chocolate frosting between 8-inch cake layers and stack. Place another thin layer of frosting on top of the 8-inch layer cake and place the bunt cake cut side down on top. Place a dollop of frosting on top of the 10-inch cake and carefully, place 8-inch cake on top and center of 10-inch cake.
  • Use a serrated knife to trim edges around the tops of both cakes to create a cone shaped cake. (Make angled cuts downward and leave a round base on top for icing to "flow" from.)
  • To decorate, frost outside of entire cake with remaining chocolate frosting. Place the cake crumbs around the base of the cake. Pipe green icing around the entire bottom of the cake for "grass". To create "flowing lava" pipe red icing a quarter from the top of cake in downward strokes to the middle of the cake with ribbon tip. Repeat technique with orange icing, starting almost at top of cake and ending where red icing begins with slight overlap. Repeat technique with yellow icing starting at the very top of cake and overlap orange icing. Drizzle yellow and red gel coloring around the very top of cake.
  • For the smoke effect place a few pieces of dry ice into glass candle votive. Place the votive into the hole of the bunt cake. Pour a small amount of warm water into the votive and watch it smoke.

CHOCOLATE VOLCANO CAKES



Chocolate Volcano Cakes image

So rich and hevanly! They are a trendy restaurant dessert and have a gooey chocolate inside that oozes out chocolatly goodness!

Provided by Nuttie Moo

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

12 tablespoons unsalted butter
6 ounces chocolate
3 large egg yolks
3 large eggs
1/2 cup sugar
1 cup flour
1/2 cup unsweetened cocoa powder

Steps:

  • Place sheet pan in the middle of the oven for at least 15 minutes at 350 degrees.
  • Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element.
  • Heat chocolate mixture until melted and set aside to cool slightly.
  • Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color.
  • On low speed gradually add the flour and then the chocolate/butter mixture.
  • Butter the six ramekins (6-8 ounce) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated.
  • Pour the Volcano batter into the ramekins filling them about 7/8 of the way to the top.
  • Place on the pre-heated sheet tray and bake for 15-18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done.
  • Remove from the oven and let sit on a cool surface for 3 to 5 minutes.
  • Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with Vanilla Ice Cream. Garnish with Raspberries and Strawberries.
  • If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa.

POTATO VOLCANO



Potato Volcano image

Kids of all ages get a kick out of this recipe. I make it by mounding mashed potatoes into the shape of a mountain, putting a crater in the middle, and filling it with cheese sauce and drizzling some down the sides like lave. Then I broil it until it's bubbling and brown.-Beatta Robben, Grinnell, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

8 to 10 medium russet potatoes, peeled and cubed
1/4 to 1/2 cup milk
3 tablespoons butter
1/2 teaspoon salt
CHEESE SAUCE:
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 cup milk
1-1/2 cups American cheese, cubed
Salt and pepper to taste

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.

Nutrition Facts : Calories 355 calories, Fat 16g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 635mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.

BAKED POTATO VOLCANO



Baked Potato Volcano image

https://www.facebook.com/TheBBQBible/videos/619839831519473/ The video does not say how many potatoes this makes, so it may be there's too much cheese, and you have all the scooped potato to use as a leftover in another meal. Consider quantities as loose guidelines. I'm typing this in now because I hate working with a video that has no text recipe to print. For a grilled variant: this video is basically the same: https://www.youtube.com/watch?v=OKPRIgxSXpA

Provided by Lelandra

Categories     Pork

Time 1h35m

Yield 3 potatoes

Number Of Ingredients 10

3 potatoes
9 slices bacon
3 -4 ounces cream cheese (1/2 block of an 8 oz or a 3 oz package)
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1/4 cup chopped green onion (handful)
1 pinch red chili pepper flakes
salt and pepper
3 slices cheddar cheese
fresh parsley, if desired

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.

CHOCOLATE PEANUT BUTTER VOLCANO CAKE



Chocolate Peanut Butter Volcano Cake image

Decadent ooey-gooey cake that everyone loves! If food is obscene, this is it! My son simply said, This is too good to be called cake. I hope you'll agree!

Provided by DRFISH

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

cooking spray
¾ cup chopped peanuts
1 (15.25 ounce) package chocolate cake mix (such as Betty Crocker® Super Moist®)
1 ¼ cups water
3 eggs
½ cup vegetable oil
8 peanut butter cups, chopped
3 ½ cups confectioners' sugar, divided
1 (8 ounce) package cream cheese, softened
½ cup peanut butter
¼ cup butter
½ cup milk
¼ cup cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Spread chopped peanuts on the bottom of the baking pan.
  • Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
  • Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  • Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
  • Pour glaze over baked cake; glaze will pool in cream cheese craters.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 75.1 g, Cholesterol 78.7 mg, Fat 40.1 g, Fiber 3.2 g, Protein 11.8 g, SaturatedFat 12.8 g, Sodium 560.1 mg, Sugar 57 g

VOLCANO CAKE RECIPE BY TASTY



Volcano Cake Recipe by Tasty image

This show-stopping volcano cake is perfect for a birthday party. Your guests will be in awe when you add the dry ice and water to the mason jar hidden inside of the cake. There are several steps that go into making this masterpiece, so save time by using box cake mix and store-bought frosting.

Provided by Tasty

Categories     Desserts

Time 2h

Yield 20 servings

Number Of Ingredients 20

3 boxes white cake mix, batter prepared according to package instructions, divided into 3 bowls
5 teaspoons red food coloring, divided
3 teaspoons yellow food coloring, divided
nonstick cooking spray, for greasing
24 hard red candies, divided
13 butterscotch hard candies, divided
12 blue hard candies
4 green hard candies
4 cans chocolate frosting, divided
1 cup chocolate peanut butter cup
1 cup chocolate coated caramel bites
½ cup mini chocolate peanut butter cups
½ cup water
round cookie cutter, 3 in (7 cm)
cake round, 9 in (22 cm)
cake turntable
offset spatula
mason jar, 8-ounce, about 3-inch-wide (7 cm) mouth
small dinosaur figurine, optional
1 lb dry ice

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease and line 4 8-inch (20 cm) round cake pans with parchment paper. Note: If you only have 2 8-inch (20 cm) pans, bake the cakes in batches.
  • Add 4 teaspoons of red food coloring to one bowl of batter, the remaining teaspoon of red food coloring and 1 teaspoon of yellow food coloring to the next bowl of batter, and the remaining 2 teaspoons of yellow food coloring to the last bowl of batter. Whisk until fully incorporated.
  • Pour ½ cup (85 G) of each color batter into each of the 4 cake pans. Repeat, alternating colors, until all of the batter is used. Gently swirl a toothpick through the batter to blend the colors in each pan.
  • Bake the cakes according to the box instructions, 25-40 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cool completely. Keep the oven on.
  • Make the hard candy flames, lava and water puddles, and lava drips: Grease 3 baking sheets with nonstick spray and line with parchment paper.
  • For the flames, on the left side of a prepared baking sheet, arrange 12 red hard candies, about 1 inch (2 ½ cm) apart, in 4 rows of 3. On the right side of the same baking sheet, place the butterscotch candies in 3 rows of 3, about 1 inch (2 ½ cm) apart. Bake for 4-6 minutes, until the candies are entirely melted together, but not bubbling too much. Let cool completely, then break into large shards. Set aside.
  • For the lava and water puddles, arrange 4 evenly spaced clusters of 3 blue and 1 green hard candies on a baking sheet. Place 4 red hard candies at least 1 inch (2 ½ cm) from the clusters and the edges of the pan. Place the remaining 4 butterscotch candies directly next to each red candy. Bake for 4-6 minutes, until melted into pools. Let cool completely.
  • For the lava drips, position the remaining 8 red hard candies at least 1 inch (2 ½ cm) apart along a long side of the baking sheet, at least 1 inch (2 ½ cm) from the edge. Bake for 4-6 minutes, until melted. Remove the baking sheet from the oven and very carefully tip the pan so the melted candy slides down, creating a drip effect. Let cool completely.
  • Trim the domed tops off the cakes. Use a 3-inch (7 cm) round cookie cutter to punch out holes in the centers of 2 of the cakes. Reserve the cake scraps.
  • Assemble the cake: Place a 9-inch (22 cm) cardboard round on a cake turntable.
  • Spread a dab of chocolate frosting in the center of the cardboard. Place a whole cake on the round. Using an offset spatula, spread about ½ cup (85 G) of frosting evenly over the top of the cake. Place the other whole cake on top and repeat frosting. Repeat with the remaining 2 cakes with the holes in the center. Place an 8-ounce mason jar in the hole in the center. Use your hand to lightly push the mason jar in until the top is level with the cake. Refrigerate at least 20 minutes, up to 1 hour.
  • Carve the volcano: Using a sharp serrated knife, carefully trim down the sides of the cake at an angle so that the base is wider than the top. Make sure to leave a layer of cake at least 1-inch (2 ½ cm) thick around the jar. Reserve the cake scraps.
  • Frost the outside of the cake with 4 cups (460 G) of frosting. Refrigerate for at least 20 minutes, up to overnight.
  • Make the volcanic crumbles: Add 2 cups (230 G) of frosting to the bowl of cake scraps and mix with an electric hand mixer until coarsely crumbled.
  • Assemble the volcano cake: Carefully transfer the cake to a platter at least 12 inches (30 cm) wide, positioning it near one corner. Place the melted blue-green candy puddles around the edges of the platter.
  • Add the volcanic crumble around the base of the cake, and partially covering the candy puddles. You may not need to use all of the crumble. Sprinkle the chocolate peanut butter candies, mini chocolate peanut butter cups, and chocolate-coated caramel bites evenly over the crumble.
  • Place the red hard candy drips around the sides of the cake, positioning them near the top. Place the red candy puddles on top of the crumble under the drips.
  • Place the red and yellow candy shards along the top rim of the cake, surrounding the mason jar.
  • Position the dinosaur figurines around the volcano, if using.
  • When ready to present the cake, carefully use tongs to place a piece of dry ice in the mason jar. Pour room temperature water over the dry ice to create a smoke effect.
  • Use tongs to carefully remove the mason jar before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 742 calories, Carbohydrate 129 grams, Fat 26 grams, Fiber 1 gram, Protein 3 grams, Sugar 98 grams

ERUPTING VOLCANO CAKE



Erupting Volcano Cake image

This is a yummy and entertaining cake! My son loved having an erupting cake on his birthday. The best part was that it tasted great as well.

Provided by scratchcook

Categories     Dessert

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 12

1 (18 ounce) box devil's food cake mix
3 eggs (or adjust to follow directions on box)
1/3 cup oil (or adjust to follow directions on box)
1/2 cup water (or adjust to follow directions on box)
1 (21 ounce) can cherry pie filling
6 graham crackers (finely crushed)
1 (6 ounce) package blue Jello gelatin (prepared & partially set)
1 egg
1 1/2 teaspoons powdered sugar
3 drops red food coloring
2 ounces boiling water
1/4 lb dry ice

Steps:

  • Mix cake mix according to package directions, blending with eggs, oil & water. Spoon the cherries from the pie filling into the chocolate cake mix. Set the remaining cherry pie filling sauce aside for later. Bake in a greased 2 quart glass bowl according to temperature on box-- additional baking time may be necessary. Be sure cake is firmly set.
  • Remove cake from oven and cool completely. When cool, invert cake onto a 9x13 pan. Crush graham crakers well and sprinkle around the cake (volcano) as beach sand -- leaving an area off to the side for the blue ocean water.
  • In the water area, spoon the partially set prepared blue jello into place. It should be solid enough not to run everywhere.
  • Using a glass candle votive holder (or a shot glass), press down into the top of the volcano to create an area for the dry ice to sit. Leave in place.
  • Spoon remaining cherry pie filling sauce onto the top of the volcano (around the edges of the votive holder but not into it) and let drip down the sides, for a lava-looking effect. Store cake in fridge until ready to serve.
  • Just before serving, prepare the lava for eruption. Scrub the egg shell of the egg until it is clean and towel dry. Separate the egg white and discard yolk. Beat the white with the powdered sugar and red food coloring until peaks form.
  • Place a couple small chunks of dry ice (handle dry ice using gloves at all times!) into votive holder on top of cake. Pour 2 oz. of boiling hot water into egg mixture. Pour that hot liquid (the watery part -- not the chunks of whipped egg) onto the dry ice, but don't overflow the votive. The dry ice will cause the egg frosting to bubble out and over the cake. Your eruption will last about 5 minutes and you can repeat if desired!

GRILLED VOLCANO PORK



Grilled Volcano Pork image

This is one of the most delicious pork dishes I've ever eaten-just an absolute eruption of flavor! But it's not why we're calling this volcano pork. That's actually because the marinade I'm using here is loosely based on one from a restaurant named after a famous Indonesian volcano. Serve this over steamed or coconut rice.

Provided by Chef John

Time 8h20m

Yield 6

Number Of Ingredients 16

1 (2 1/2 pound) boneless pork loin roast, trimmed
¼ cup thinly sliced lemongrass
1 (2 inch) piece fresh ginger, peeled and thinly sliced
3 medium (blank)s Peppers, fresno, raw
1 Pepper, serrano, raw
1 large shallot, sliced
3 cloves garlic, peeled
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 tablespoons brown sugar
2 medium limes, juiced
1 tablespoon soy sauce
3 tablespoons fish sauce
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 13.8 g, Cholesterol 90.9 mg, Fat 15.6 g, Fiber 1.2 g, Protein 33.5 g, SaturatedFat 4.7 g, Sodium 767.8 mg, Sugar 7.9 g

VOLCANO



Volcano image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 22

1/4 cup smoked paprika
1 tablespoon granulated garlic
1 tablespoon Italian seasoning
1 tablespoon granulated onion
1 tablespoon parsley flakes
1 tablespoon ground black pepper
1 tablespoon sea salt
Three 5-ounce fresh tuna steaks
Olive oil, for coating
2 tablespoons of your favorite Cajun seasoning
12 gulf shrimp
8 to 10 ounces imitation crab meat, shredded
2 tablespoons mayo
1 teaspoon sriracha or chili sauce of your choice
2 tablespoons mayo
1 teaspoon sriracha or chili sauce of your choice
Vegetable oil, for frying
One 10-inch flour tortilla
1 cup shredded iceberg lettuce
1 ripe avocado, sliced
3 ounces eel sauce (can be purchased at any Asian market)
3 ounces sriracha or chili sauce of your choice

Steps:

  • For the tuna: Mix the paprika, granulated garlic, Italian seasoning, granulated onion, parsley flakes, black pepper and salt in a bowl. Sprinkle and cover both sides of the tuna steaks with the blackened spice mix. (You will have leftover spice mix that you can store for future use. The blackened spice is great on any meat.)
  • Coat a large skillet with olive oil and put over high heat. Sear the tuna on both sides, about 15 seconds. Remove, slice and set aside.
  • For the Cajun shrimp: Fill a saucepan over half full with water and put over high heat. Add the Cajun seasoning and shrimp to the water. Once you start seeing the water come to a boil, the shrimp are done. They only need a few minutes. Drain the shrimp in a strainer and put to the side.
  • For the crab salad: Add the crab, mayo and sriracha to a bowl and mix. Set aside.
  • For the spicy mayo: Add the mayo and sriracha to a bowl and mix. Set aside.
  • For the taco salad bowl: Fill a deep pot with 5 to 6 inches of oil and heat to 350 degrees F. Place a tortilla in the middle of the pot and push down with a ladle to create a bowl shape. Keep the tortilla emerged in the oil until the tortilla turns a golden brown color, 1 to 2 minutes. Once done, flip the tortilla over and fry the other side for an additional 1 to 2 minutes. Remove and set aside. (Alternatively, premade taco bowls can be purchased in any Latin markets.)
  • Arrange the shredded lettuce in the center of a plate. Alternate the avocado and tuna slices around the rim of the plate. Put the shrimp in the center of the bed of lettuce. Drizzle with some of the spicy mayo, eel sauce and sriracha around the rim of plate over the avocado and tuna slices. Place the taco salad shell upside down on top of the lettuce and shrimp. Top the taco salad bowl with a large round scoop of the crab salad and drizzle the remaining spicy mayo, eel sauce, and sriracha over the top of the crab salad and on the sides of the taco salad shell, giving the appearance of an erupted volcano.

VOLCANO CAKES



Volcano Cakes image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 9

12 tablespoons unsalted butter, plus more for greasing ramekins
6 ounces bittersweet or semisweet chocolate
3 large whole eggs
3 large egg yolks
1/2 cup sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
Vanilla ice cream, for serving
Raspberries and strawberries, for garnish

Steps:

  • Place a sheet pan in the middle of the oven for at least 15 minutes at 350 degrees F.
  • Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element. Heat the chocolate mixture until melted and set aside to cool slightly.
  • In a mixer on medium-high speed, beat the eggs, the egg yolks and the sugar for about 5 minutes, or until they are thick and a light yellow color. On low speed gradually add the flour and then the chocolate-butter mixture.
  • Butter 6 (6 to 8-ounce) ramekins and dust with the cocoa powder. Tap out the excess but make sure they are well coated. Pour the batter into the ramekins, filling them about 7/8 of the way to the top. Place on the preheated sheet tray and bake for 15 to 18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. This dessert has very thin line between being under and overdone!
  • Remove from the oven and let sit on a cool surface for 3 to 5 minutes. Run a paring knife between the cake and ramekin to loosen the sides. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with vanilla ice cream and garnish with raspberries and strawberries, if desired.
  • If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure the ramekins are well buttered and covered in the cocoa.

E-Z VOLCANO SHRIMP DIP



E-Z Volcano Shrimp Dip image

This is so easy, and gratifying when you hear the 'ooohs' and 'aaahs' from your guests. Makes a good presentation, too.

Provided by MICKEJ

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 2h45m

Yield 10

Number Of Ingredients 8

2 (8 ounce) packages cream cheese, softened
1 (4.5 ounce) can small shrimp, drained
1 teaspoon lemon juice
⅔ cup ketchup
½ teaspoon Worcestershire sauce
2 dashes hot pepper sauce
2 teaspoons prepared horseradish
1 teaspoon lemon juice

Steps:

  • In a mixing bowl, combine the cream cheese and lemon juice. Mix with a fork and gradually combine the shrimp. Refrigerate the mold in a plastic bowl for 2 hours.
  • In a second mixing bowl, while the mold chills, combine the ketchup, Worcestershire sauce, hot pepper sauce, horseradish and lemon juice. Chill the sauce at least 30 minutes, allowing it to thicken.
  • Remove the mold from the refrigerator. Invert the bowl and place the mold upside down on a serving platter. If necessary, shape the mold into the form of a mountain. Indent the top of the mold and pour the chilled sauce into the indentation, allowing it to flow over the sides.

Nutrition Facts : Calories 188.2 calories, Carbohydrate 5.6 g, Cholesterol 71.4 mg, Fat 15.9 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 9.9 g, Sodium 343.7 mg, Sugar 3.9 g

VOLCANO CAKE (PAULA DEEN'S)



Volcano Cake (Paula Deen's) image

I have had this cake befor but without the glaze. It is wonderful. I will definitely make this with the glaze.

Provided by Jane from Ohio

Categories     < 4 Hours

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 15

8 ounces softened cream cheese
1/2 cup butter, room temperature
2 cups confectioners' sugar
1 cup sweetened flaked coconut
1 cup pecans
1 (18 1/4 ounce) box German chocolate cake mix (prepare by following directions on box)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
10 bite-size almond and chocolate covered candies (I had bite-size almond joy) or 10 candies, of choice. (I had bite-size almond joy)
4 tablespoons butter
1/4 cup cocoa
1/2 cup milk
1 1/2 cups confectioners' sugar
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 13 x 9 by 2-inch cake pan.
  • Cream mixture:.
  • Beat cream mixture ingredients together with an electric mixer. Set aside until ready to use.
  • Cake.
  • Line bottom of greased pan with coconut flakes.
  • Sprinkle pecans on top of coconut.
  • Set aside.
  • Follow directions on back of box to prepare cake.
  • Beat for approximately 2 minutes using an electric mixer.
  • Fold in the bite sized candy.
  • Pour into cake pan.
  • Evenly space dollops of cream mixture on top of the cake.
  • When the cake cooks, the cream will sink down to the bottom.
  • This will be the "volcano" of flavor.Bake for 40 to 50 minutes.
  • While cake is still hot spread the glaze evenly over the cake.
  • Glaze:.
  • In a small saucepan, melt butter over meduim-low heat.
  • Whisk in cocoa powder and add milk until you get a thin consistency.
  • If glaze is too thick, add more mik.
  • Bring to boil.
  • Whisk in confectioners' sugar and almond extract.
  • Glaze should be thin. Remove from heat and allow to cool before using.

Nutrition Facts : Calories 662.5, Fat 39.2, SaturatedFat 16.7, Cholesterol 99.3, Sodium 557.8, Carbohydrate 76.8, Fiber 3.1, Sugar 60, Protein 6.3

VOLCANO CAKE



Volcano Cake image

Your party with erupt with this special cake. I bake the layers in three different-sized pans.-Carol Wakley, North East, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-14 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
2 cans (8 ounces each) crushed pineapple, drained
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
3 to 4 tablespoons whole milk
2 teaspoons vanilla extract
1/2 cup baking cocoa
Orange and red food coloring

Steps:

  • Prepare cake batter according to package directions. Stir in pineapple and walnuts. Pour 2 cups into a greased and floured 9-in. round baking pan and 2 cups into a greased and floured 8-in. round baking pan. Pour remaining batter into a greased and floured 1-1/2-qt. ovenproof bowl., Bake the layer cakes at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Bake the bowl cake for 35-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Gradually add confectioners' sugar alternately with enough milk to achieve desired consistency. Beat in vanilla. Set aside 3/4 cup frosting. Add cocoa to the remaining frosting; beat until smooth. , Place the 9-in. layer on a serving plate; frost with chocolate frosting. Top with 8-in. layer and bowl cake, frosting between layers. Spread remaining chocolate frosting over top and sides of cake., Divide reserved white frosting in half; tint half orange and half red. Drop by spoonfuls over the top and down the sides of cake.

Nutrition Facts :

VOLCANO SAUCE



Volcano Sauce image

Make and share this Volcano Sauce recipe from Food.com.

Provided by fognozzle2030

Categories     Caribbean

Time 10m

Yield 1 1/2 Cups, 4-6 serving(s)

Number Of Ingredients 3

1 cup salsa, Hot
1/2 cup sour cream
1 tablespoon jalapeno, diced

Steps:

  • 1. Place all ingredients in a mixing bowl and mix well. Place sauce in an airtight container refrigerate until ready for use.

VOLCANO ERUPTING CAKE



Volcano Erupting Cake image

I went to a birthday party, and the child's mother made this cake! All of the children, and adults, LOVED it! It was like Mount St Helens erupting orange lava and smoke! I asked for the recipe, and was given 3 different ways to make it, which I will provide here. The Volcano Cake I had was homeade chocolate cakes, with homeade...

Provided by Vicki Lyn

Categories     Cakes

Number Of Ingredients 11

6 8" baked round cakes (use your favorite kind, either store bought mix or homeade)
2 tubs chocolate frosting (or homeade chocolate frosting equivelant to 2 tubs of frosting)
1 partial tub white frosting (or you can make your own white frosting)
1 1 1/2" cookie cutter, or a small juice glass that's 1 1/2" around
1 egg
3 drops of red food coloring
3 drops of green food coloring
1 1/2 tsp sugar
1/4 lb dry ice (be careful, dry ice is 100 degrees, and should only be handled by adults, use tongs and or gloves when handling)
aluminum foil
1 to 2 oz hot tap water

Steps:

  • 1. Buy the dry ice the day you'll use it. Store it in the freezer, and use precautions when handling.
  • 2. Make six 8" round cakes. Use your favorite recipe or your favorite store bought mix. Bake and cool. Now take the cookie cutter, or small juice glass, and cut a hole in the center of two of the cakes. These two cakes will be used for the top layers of the cake. They will form a well in the center of the cake.
  • 3. Now to construct the cake. Place the first cake on a large platter, or cake plate, and frost the top of it. Then add each layer to the other, with frosting in between each layer. Placing the two cakes, with the holes in the center, at the top of the cake. As you form the layers, trim off each layer of cake (not the first layer) as you build up the cake, to form a mountain.
  • 4. Now take a small piece of aluminum foil and line the well in the center of the cake. (You can use the small juice glass and wrap the foil around it, to use as a mold.) Add the green food coloring to the white frosting, and set aside.
  • 5. Now it's time to frost the cake! Use chocolate frosting to frost the cake. Use the frosting to smooth out the layers, as they will be step-like ledges from the trimming of the cakes. After frosting the cake with the chocolate frosting, add the green frosting to make little vegetation like bushes around the mountain of cake. (You can also use little green candies if you want, to make it resemble vegetation, instead of the green frosting, or you can use both.)
  • 6. When it's time to serve your Volcano Cake, thats when you make the "lava." Separate the egg, and toss the yolk. Now put the egg white into a small mixing bowl, with 1 1/2 tsp of sugar and 3 drops of red food coloring. Beat until the egg white mixture starts to thicken. You don't want stiff peaks to form, just a thick and foamy texture.
  • 7. Now put 2-3 pieces of the dry ice into the foil lined well of your cake. Next, pour in the red egg mixture. (Nothing happens yet). Take your cake to where you'll be serving it (where your family, guests or party is). Then fill a little glass with 1-2 ounces of hot tap water. When you're ready to have your Volcano Cake erupt, pour 1-2 ounces of the hot water, into the dry ice/egg mixture well, and it will E-R-U-P-T!!! With orange lava flowing and smoke coming out!!! This eruption lasts for several minutes!
  • 8. Take pictures and/or a video of your Volcano Cake Erupting! And, of coarse, take pictures and a video of your guests, because they'll be in awe of what you've created!
  • 9. SECOND METHOD FOR VOLCANO ERUPTION: If you can't find dry ice, or don't want to use it, then you can still have your Volcano Cake erupt. There won't be any smoke, but it will still be fun with all the flowing lava! You'll need a little juice glass or a shot glass, about 3" tall and 1 1/2" around, that will fit snugly in the well of your Volcano Cake. You'll need 1 small box of orange jello, a small bottle of lemon juice and 1 Tablespoon of bicarbonate of soda.
  • 10. Make the jello according to the package directions. Let it cool for about 15 minutes or so. You want it to be warm, not hot. Fill the shot/juice glass 1/2 full of the warm Jello. Pour in some lemon juice, to about 1/2 inch from the top. Now place the glass into the well of the cake, and make sure the glass is flush with the top of the cake. Now, you're ready for your Volcano Cake to erupt! Gather family, or party guests, around the table where your cake is. When you're ready, put 1 Tablespoon of the Bicarbonate of Soda (I'm told you can purchase this at a Pharmacy) into the glass, and stir it for only about 1-2 seconds. Now, your "lava" will begin to flow!
  • 11. THIRD METHOD FOR VOLCANO CAKE: You can use 2 Angel Food Cakes, for the cakes if you would rather. Just slice off 3" from the top of one of the angel food cakes, and put it on top of the other angel food cake, to make the Volcano Cake. Then trim the edge of the top layer so you can have the round mountain effect. Frost the cake, by using the directions in the first Volcano Cake method. Then place wadded up paper, in the center of the bottom angel food cake hole, to hold a juice glass. One that will hold either the dry ice method for eruption, or the jello method for eruption. Both explained earlier in the different recipes for lava flow.
  • 12. Either way you make your Volcano Cake, enjoy the moment! It's fabulous and amazing!

VOLCANO POTATOES



Volcano Potatoes image

Make and share this Volcano Potatoes recipe from Food.com.

Provided by Abe ray

Categories     Mashed Potatoes

Time 1h46m

Yield 6 serving(s)

Number Of Ingredients 8

6 large potatoes
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
2 egg yolks
6 tablespoons grated cheddar cheese
1 dash paprika

Steps:

  • peel the potatoes and then cut them into 4 pieces.
  • put the potatoes into a 2-quart saucepan. add enough cold water to cover them.
  • turn the heat under the water on high & bring the water to a boil. large bubbles on the surface will burst when it's boiling.
  • turn the heat down until the water simmers or bubbles slightly. put the lid on the saucepan and cook the potatoes for 20 minutes.
  • after 20 minutes, insert a fork into a potato piece. if it goes in easily, the potatoes are done.
  • place a colander into the sink. pour the potato water into the sink via colander.
  • put the potatoes back into the saucepan. use a electric mixer to beat the potatoes until they are smooth.
  • add all of the other ingrediants except the chees & paprika in with the potatoes, using the mixer to beat the potatoes until they are light and fluffy.
  • preheat the oven to 350 degrees. use paper towels tto grease the baking dish with shortning. spoon 6 mounds of mashed potatoes, each about 3-inches high, into a baking dish.
  • use a rubber spatula to shape the potatoes into volcanoes. use a spoon the make a crater in the top of each volcano.
  • fill each volcano with a tablespoon of grated cheese. sprinkle with paprika on top.
  • bake the volcano potatoes until the cheese melts and browns slightly.
  • remove the potatoes from the oven. use a metal spatula to loosen the potatoes carefully fromt he bottom of the baking dish. lift them directly onto 6 dinner plates.

CHEESY VOLCANO MEATBALL SANDWICHES



Cheesy Volcano Meatball Sandwiches image

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

1 lb lean ground beef
6 Ritz crackers, finely crushed
1/4 cup parmesan cheese, grated
3/4 cup spaghetti sauce, divided
12 cheddar cheese cubes
4 hot dog buns

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.

BBQ VOLCANO CHIPOTLE WINGS



BBQ Volcano Chipotle Wings image

Provided by Food Network

Categories     appetizer

Time 3h30m

Yield 25 to 30 servings

Number Of Ingredients 16

4 cups ketchup
3 cups pureed chipotle
1 1/4 cups apple cider vinegar
3/4 cup Worcestershire sauce
1/2 cup hot sauce, such as Frank's Original Hot Sauce
1/4 cup cayenne pepper
1/4 cup granulated garlic
1/4 cup Sriracha
1/3 cup red pepper flakes
3 tablespoons brown sugar
3 tablespoons hot sauce, such as Tabasco
3 tablespoons whole grain mustard
2 tablespoons salt
2 teaspoons liquid hickory smoke
40 pounds chicken wings
Blue cheese and celery sticks, for serving

Steps:

  • For the volcano chipotle sauce: In a saucepot over medium heat, combine the ketchup, chipotle puree, vinegar, Worcestershire sauce, hot sauce, cayenne, granulated garlic, Sriracha, red pepper flakes, brown sugar, hot sauce, mustard, salt and liquid smoke for 15 minutes, stirring occasionally. Keep partially covered for some ventilation. For maximum heat, add more red pepper flakes. Turn the deep fryer to 375 degrees F.
  • For the chicken wings: No seasoning needed. Drop the wings, in batches, in the deep fryer or home fryer for 8 minutes. A good way to know when the wings are done is when they float on the top of the oil for 30 seconds. If you don't have a fryer at home, preheat your oven to 450 degrees F. Place the wings on a greased sheet tray and cook for 25 minutes. Flip your chicken at the halfway mark. Remove the wings from the fryer or oven and place in a bowl. Cover with your volcano chipotle sauce and toss. Best served with blue cheese and celery.

Tips:

  • Use a variety of fruits: Feel free to mix and match different fruits to create your own unique flavor combinations. Some popular choices include strawberries, blueberries, raspberries, blackberries, and peaches.
  • Don't overcook the fruit: The fruit should be cooked until it is just softened, but still retains its shape. Overcooked fruit will become mushy and lose its flavor.
  • Use a good quality chocolate: The chocolate is one of the key ingredients in this recipe, so it's important to use a good quality chocolate that you enjoy the taste of.
  • Don't overbeat the egg whites: The egg whites should be beaten until they are stiff, but not dry. Overbeaten egg whites will make the cake tough.
  • Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
  • Let the cake cool completely before serving: This will help to prevent the cake from falling apart.

Conclusion:

The Molten Chocolate Lava Cake is a delicious and impressive dessert that is perfect for any occasion. With its rich chocolate flavor and gooey center, it is sure to be a hit with everyone who tries it. Follow these tips to make the best Molten Chocolate Lava Cake:
  • Use a variety of fresh fruits.
  • Don't overcook the fruit.
  • Use a good quality chocolate.
  • Don't overbeat the egg whites.
  • Bake the cake in a preheated oven.
  • Let the cake cool completely before serving.

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