Thermal Cooker Recipes

Your Source for Thermal Cooker Recipes and Information

Taco Soup Recipe

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Taco soup is one of my favorite thermal cooker meals.

Okay. It’s just one of my favorite meals. And my entire family eats it without coercion and then they fight over the leftovers. I’ve tried several recipes over the years but I believe this is the one soup recipe to rule them all. No need to throw it in a volcano though. Just throw it in your thermal cooker.

It goes a little something like this:

Thermal Cooker Taco Soup

Soup ingredients:

2 lbs ground beef or turkey (browned)
4 cups water
1 med onion (chopped)
1 green bell pepper (chopped)
1 cup chopped celery
4 cups corn (drained if canned)
1 can (15 oz.) kidney beans (drained and rinsed)
1 can (15 oz.) pork and beans
1 can (15 oz.) tomato soup
1 can (8 oz.) tomato paste
1 envelope taco seasoning mix or 1/4 cup bulk taco seasoning powder

Toppings – grated cheddar cheese, sour cream, Fritos

Throw all soup ingredients in your large thermal cooker pot. Bring the mixture to a boil and boil hard for 3 minutes. Cover and seal your cooker for a few hours, until the veggies are as tender as you like them.

Serve topped with grated cheddar cheese, sour cream, and Fritos corn chips.

Taco Soup Recipe
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Ingredients

  • 2 lbs ground beef or turkey (browned)
  • 4 cups water
  • 1 med onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 cup chopped celery
  • 4 cups corn (drained if canned)
  • 1 can (15 oz.) kidney beans (drained and rinsed)
  • 1 can (15 oz.) pork and beans
  • 1 can (15 oz.) tomato soup
  • 1 can (8 oz.) tomato paste
  • 1 envelope taco seasoning mix or 1/4 cup bulk taco seasoning powder
  • Toppings - grated cheddar cheese, sour cream, Fritos

Instructions

Throw all soup ingredients in your large thermal cooker pot. Bring the mixture to a boil and boil hard for 3 minutes. Cover and seal your cooker for a few hours, until the veggies are as tender as you like them.

Serve topped with grated cheddar cheese, sour cream, and Fritos corn chips.

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http://thermalcookerrecipes.com/taco-soup-recipe/

Disclaimers and Other Stuff

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Thermal Cooking – On Vacation

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In January we surprised the kids with a 2-night stay at Great Wolf Lodge in Grand Mound, WA. We love Great Wolf but our bank account does not love it. The plan was to pick the kids up from school and drive through Seattle and Tacoma rush-hour traffic, arriving at the resort just in time for dinner.

In an attempt to minimize the financial damage, I planned to pack a picnic dinner that night and for at least one other meal on property. How could I make the meal a little more exciting than the standard PB&J?

THERMAL COOKER of course!

At about 1pm, I cooked up a big pot of chili in the thermal cooker, boiled it for a few minutes, sealed it up and threw it in the trunk of the van. When we arrived at our hotel room at 7:30, we opened up a burning-hot chili dinner. A family favorite on the road for the win!

Try taking your favorite chili or soup on the road next time you travel. You’ll love it!

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Thermal Cooker Spaghetti and Meat Sauce

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I’ve been messing around with noodles in the thermal cooker and I haven’t had awesome luck. If you keep them in the thermal cooker for the entire cooking time, they get swollen and mushy. If you add them for the last 30 minutes of cooking time, they get soft but also kind of gluey because the liquid is no longer actually boiling. Putting noodles to cook in hot but not boiling water is apparently a no-go.

Since I knew I was doing a spaghetti sauce recipe today, I thought I’d give noodles another try. The trick here is to cook the sauce as listed below. When there are maybe twenty minutes left until dinner, bring water to boil in the small inner pot. Add your noodles and boil for a minute or two. Then insert the small inner pot into the cooker with your spaghetti sauce that’s already been cooking for hours. Seal the cooker and let the noodles cook for the amount of time the package directions specifies.

So, for my whole wheat spaghetti noodles, I let them cook for 14 total minutes, including the time they were boiling on the stove and the time they were sealed in the thermal cooker. The package said “Boil 12 minutes.”

Then, what’s the point of using the thermal cooker to cook noodles this way. For one thing, you save a little energy by not having to boil the noodles the whole time. It’s also a convenient way to take dinner on the go. As you’re leaving the house for baseball, put the noodles in and then dish them up on the field.

Now for the sauce. This is an amazing sauce that can be modified a hundred different ways. The basic recipe was taught to me by my Peruvian aunt who was living in Montreal. She taught me how to cook this, while speaking French and with no exact measurements. She just tossed things in the pot and I tried to write down approximate amounts.

I’ve been making this sauce for nearly twenty years now and it’s a little different every time. So, make it your own.

Thermal Cooker Spaghetti and Meat Sauce

1 medium onion, diced
1 lb. ground beef or turkey
1 TBSP minced garlic
1 TBSP parsley
2 tsp paprika
2 tsp Italian seasoning
1 28oz can diced or pureed tomatoes
1 14oz can tomato sauce
1 8oz can tomato paste
1 24oz jar marinara sauce
1 tsp liquid beef bouillon or one bouillon cube
2 tsp sugar
Fresh grated parmesan (optional)

Heat oil in skillet and toss in onions. Stir the onions for about 5 minutes until they are translucent and begin to turn golden. Add ground beef or turkey and stir and break into small pieces until most of the pink is gone. Drain most of the fat. Then add garlic and spices and stir for 30 seconds. Dump in tomatoes, tomato sauce, tomato paste, marinara, and bullion. Bring to a boil for 3 minutes. Stir in sugar. Place in the thermal cooker and seal. Let cook for 1-4 hours until you’re ready to eat. Serve over noodles or vegetables and top with parmesan cheese.

Thermal Cooker Spaghetti and Meat Sauce
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Ingredients

  • 1 medium onion, diced
  • 1 lb. ground beef or turkey
  • 1 TBSP minced garlic
  • 1 TBSP parsley
  • 2 tsp paprika
  • 2 tsp Italian seasoning
  • 1 28oz can diced or pureed tomatoes
  • 1 14oz can tomato sauce
  • 1 8oz can tomato paste
  • 1 24oz jar marinara sauce
  • 1 tsp liquid beef bouillon or one bouillon cube
  • 2 tsp sugar
  • Fresh grated parmesan (optional)

Instructions

Heat oil in skillet and toss in onions.

Stir the onions for about 5 minutes until they are translucent and begin to turn golden.

Add ground beef or turkey and stir and break into small pieces until most of the pink is gone.

Drain most of the fat.

Then add garlic and spices and stir for 30 seconds.

Dump in tomatoes, tomato sauce, tomato paste, marinara, and bullion.

Bring to a boil for 3 minutes.

Stir in sugar.

Place in the thermal cooker and seal.

Let cook for 1-4 hours until you’re ready to eat.

Serve over noodles or vegetables and top with parmesan cheese.

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http://thermalcookerrecipes.com/thermal-cooker-spaghetti-meat-sauce/

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Update

by 1 Comment

It’s been a while since I posted on this site. Mostly it’s laziness. I’ve got some good recipes queued up though so stay tuned.

I also hit a snag in my thermal cooker love affair and I wanted to get it sorted out before posting about it. We’ve researched quite a bit and our favorite thermal cooker is the Saratoga Jacks. We both own one and we love them.

The main thing I prefer about the Saratoga Jacks over other cookers on the market it is the small inner pot you can use to cook rice or some other second dish simultaneously. It’s got a nice thick bottom (not unlike yours truly) and makes creating a whole meal more efficient.

However, I ran into a problem when the handle for the inner pot developed rust spots.

It didn’t look great but that wasn’t an issue for me until the rust began dripping into the food I was cooking in the top pot. I researched online and apparently you won’t die from eating small amounts of rust.

But there are a lot of things you won’t die from that I prefer not to do. Like watching Vin Diesel movies and tattooing pictures of boy bands on my forehead.

So, I reached out to the company and they were very kind and replaced the pot. Sweet.

Until the replacement inner pot handle developed rust spots the second time I used it. There seems to be a manufacturing problem and I hope they get it fixed.

In the meantime, I reached out to them again and they responded that they were on it and that they stood behind their product 100% and immediately shipped out another replacement pot.

The main unit and larger pot have no problems and we have used them a TON. I still think it’s the best thermal cooker on the market. I hope they get to the bottom of the issue and I’m glad they’re taking care of customers when things go wrong.

So, yeah. New year, new recipes. I’m looking forward to thermal cooking with you in 2017!

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Thermal Cooker White Chicken Chili – A Slow-Cooked Family Favorite

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white-chicken-chili-slider-thermal-cooker-recipes

Before I tell you that this Chicken Chili will change your cooking life, I almost feel like we need to start having verbage at the start of these posts that’s standard, and that informs you that this recipe will seem abnormally simple. Because . . . thermal cooking, people. Thermal. Cooking! It’s all simple

No, it’s not your go-to if it’s five pm and you forgot to cook dinner. It’s a slow-cooking method, which means you need time.

But not time that you personally have to spend. And not a clock that you have to watch, stressed out that you’ll mess up the timing. You will not mess up the timing. You will remember in 2-8 hours that your dinner is cooking, and you will be hungry, and you will open your thermal cooker, and you will be ready to eat your perfectly cooked meal.

And in the case of this, and many other recipes, you will have spent approximately ten minutes in the morning throwing things in a pot, five minutes boiling said “things,” and the whole day knowing that dinner is happily cooking in your thermal cooker on your counter or in your van or in your campsite.

This particular recipe is a family favorite from FOREVER ago. Kate first cooked it for me the week I came home from the hospital with my now-twelve-year-old daughter. All of our extended family makes this one over and over. It wins cookoffs. It wins hearts. It wins more a certain would-be president.

thermal-cooker-chicken-chili-featured

This recipe is modified from The Low-Fat Living Cookbook by Leslie L. Cooper.

Basically, once again, the chicken chili recipe instructions call for you to throw all ingredients in a pot. (with the exception of the cornstarch)

Bring the mix to a rolling boil for 3-5 minutes, or whatever your personal thermal cooker recommends. Then remove some broth, and mix with cornstarch, then return to pot, and boil for one minute to thicken.

Put the lid on, seal the unit, and cook for 3-8 hours. Then serve your hot and delicious chicken chili with shredded cheese, sour cream, and chips or tortilla strips. This meal is healthy and oh-so-flavorful. Enjoy!

Nutrition

Calories

208 cal

Fat

10 g

Carbs

31 g

Protein

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Thermal Cooker White Chicken Chili – A Slow-Cooked Family Favorite
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Ingredients

  • 2 T olive oil
  • 2 lb boneless, skinless chicken breasts, bite-sized
  • 1 large onion, finely chopped
  • 20 tomatillos, husked, washed, finely chopped
  • 2 small or 1 large jalapeno, seeded and finely chopped
  • 12 cloves minced garlic
  • 4 tsp chili powder
  • 2 tsp oregano
  • 2 tsp sugar
  • 1 tsp cumin
  • 1 tsp salt
  • 6 cups chicken or veggie broth
  • 4 cans drained pinto or black beans, or a mix.
  • 1 can corn kernels
  • 1 finely chopped bunch fresh cilantro
  • 2 T lime juice
  • 1/2 tsp ground black pepper
  • 2 T cornstarch

Instructions

Put all ingredients except cornstarch into large pot of thermal cooker and bring to a rolling boil for 3 minutes. Remove about 1/2 C of broth, mix together with cornstarch, and return to pot, boiling for 1 minute to thicken. Remove pot from heat, put on the lid, and seal it into the thermal cooker. Leave for 3-8 hours. Serve hot with tortilla chips or strips, shredded cheese, and sour cream.

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http://thermalcookerrecipes.com/thermal-cooker-white-chicken-chili/

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

white-chicken-chili-pinterest-thermal-cooker-recipes

Hamburger Soup

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hamburger soup slider

I got this recipe from my friend Stephanie who made it when I was on bedrest recovering from surgery last summer. I was down and out and this soup was so delicious and nourishing.

So, as I woke up to frost this morning in Western Washington, I knew it was time to share my thermal cooker version of this recipe. Obviously you can just make this on the stove, but why would you, when you can cook it in the afternoon and have dinner waiting for you in the evening?

The only complaint I got from my family about this was, “It’s too hot!” The thermal cooker is so energy efficient.

hamburger-soup3

Basically, you brown the meat with the celery, onions, and garlic. Drain the grease. Then add the other ingredients.

As always, bring everything to a boil for 3-5 minutes and then slap it in the thermal cooker and seal it.

Nutrition

Calories

281 cal

Fat

9 g

Carbs

42 g

Protein

11 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Hamburger Soup
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Ingredients

  • 2 lbs. ground beef or turkey
  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 3 celery stalks, chopped
  • 3 cloves minced garlic
  • 2 bell peppers, various colors, seeded and diced
  • 1 14oz can diced tomatoes
  • 4-6 Cups beef broth, enough to cover other ingredients
  • 4 large carrots, peeled and sliced
  • 5 red potatoes, cut in chunks
  • 1 Cup frozen or canned corn
  • 1 8oz can tomato paste
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp parsley
  • 1 tsp oregano
  • pinch of cayenne pepper

Instructions

Brown meat in a non-stick pan.

Set aside.

In large thermal cooker pot, sauté onion, celery, and garlic in olive oil.

When vegetables are translucent, add all other ingredients, including meat.

Bring soup to a boil for 3-5 minutes.

Place large pot in thermal cooker, lid and seal.

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http://thermalcookerrecipes.com/hamburger-soup/

hamburger soup

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Thermal Cooker Split Pea Soup—Hearty, Healthy Comfort Food in Ten Minutes Prep Time

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thermal-cooker-split-pea-soup-slider

Seriously. It’ll take me longer to put up this post than it will take you to make dinner with this recipe. And when you read how not long this post is, you’ll know that’s saying something. And it’s healthy, hearty, delicious, and vegetarian. Unless you add chopped up ham (which I highly recommend you do.)

Add the ingredients to the large inner pot of your thermal cooker.

Stir, and bring to a three minute rolling boil.

Put the pot inside the thermal cooker, and put the lid on. Seal the unit.

Allow to cook for 3-8 hours, and then give your piping hot, perfect soup a stir with a whisk if you’d like it chunkier, or with a wand blender for a few seconds if thick and smooth is your favorite.

featured-thermal-cooker-split-pea-soup

Serve with hot, crusty bread, and everyone will know you for the domestic goddess you are. (Or whip this baby out at a pot luck or picnic with a couple of loaves of French bread you bought on the way. Still goddess-level powers.)

Enjoy this one. I can taste it already. Mmmmmm.

Nutrition

Calories

721 cal

Fat

3 g

Carbs

130 g

Protein

49 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Thermal Cooker Split Pea Soup—Hearty, Healthy Comfort Food in Ten Minutes Prep Time
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Ingredients

  • 9 Cups broth (vegetable or chicken or stock from ham hock)
  • 3 Cups dried green split peas (rinse well first)
  • 1 large chopped onion
  • 2 C chopped carrots
  • 4 chopped celery stalks
  • 1/2 Tbsp minced garlic
  • 1 tsp dried basil
  • 1/2 tsp dried cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 C small chopped new red potatoes with skins on

Instructions

Bring all ingredients to a 3 minute rolling boil in your inner pot. Place pot inside of thermal cooker, put on lid, seal unit. Cook for 3-8 hours, and when ready to serve, whisk soup to mix in split peas, or run a wand blender for a couple of bursts for a more uniform texture.

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http://thermalcookerrecipes.com/thermal-cooker-split-pea-soup-hearty-healthy-comfort-food-ten-minutes-prep-time/

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

thermal-cooker-split-pea-soup-pinterest

Indian Lemon Cilantro Chicken and Yellow Rice

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indian-chicken-sliderEverything delicious I know about Indian food, I learned from Madhur Jaffrey.

She is a goddess. This recipe is based on two recipes from her Indian Cooking book, Lemony Chicken with Fresh Coriander and Aromatic Yellow Rice.

Anyone I’ve ever made these for loves them and they turned out amazing in the thermal cooker.

You start by browning chicken chunks in your large pot with some oil. When they’re lightly browned but not cooked through, add your minced garlic, jalapeno, ginger paste, and spices.

Cook them for a minute until the spices are nice and fragrant.

Then add your liquids. Bring everything to a boil. When it’s boiling hard, to the point that it can’t be stirred down, let it continue to boil for three minutes. Then place the large pot in the cooker, cover and seal.

indian-chicken1

Yellow Rice

If you are make yellow rice as well in the upper pot (both recipes are included in this post.), start water boiling as the chicken finishes browning. Add rice and spices to the boiling water and boil for three minutes as well.

Nest the smaller rice pot inside the larger chicken pot.

Cover.

Seal.

Let cook.

This should be ready in 2 hours but can continue to cook for up to 8, depending on how heat efficient your personal thermal cooker is.

Nutrition

Calories

613 cal

Fat

38 g

Carbs

35 g

Protein

33 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Indian Lemon Cilantro Chicken and Yellow Rice
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Ingredients

  • 4 1-inch cubes fresh ginger peeled and coarsley chopped
  • 8 Tbsp plus 2 Cups water
  • 6 Tbsp vegetable oil
  • 4 chicken breast halves, cut into 1-inch pieces
  • 1 heaping Tbsp minced garlic
  • 5 bunches fresh cilantro
  • 1/2-1 fresh jalapeno
  • 1/4 tsp cayenne pepper
  • 4 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp salt, or to taste
  • 1/4 cup lemon juice
  • Rice Ingredients
  • 2 1/2 cups rice
  • 4 cups water
  • 1 tsp salt
  • 3/4 tsp turmeric
  • 3-4 whole cloves
  • 1 cinnamon stick
  • 3 bay leaves
  • 3 Tbsp butter, cut into small pats (optional)

Instructions

Blend ginger and 8 Tbsp water in an electric blender or food processor.

Heat the oil over medium heat in your large thermal cooker pot.

Add chopped chicken pieces and lightly brown.

Add garlic, ginger paste, jalapeno, and dry spices to pot with chicken and stir for 1 minute.

Add 2 cups water, fresh cilantro, and lemon juice.

Bring to a boil.

When the liquid is boiling so hard it cannot be stirred down, set a timer for three minutes and boil while stirring frequently.

Remove pot from heat, put a lid on it, and seal it in your thermal cooker.

Remove and serve over rice after 2-8 hours in the cooker, depending on how long your cooker will safely keep it warm.

If you're making rice, boil water.

Add rice and spices and boil hard for 3 minutes.

Place rice pot nested inside chicken pot.

Cover with lid, seal in thermal cooker, and let cook for 2-8 hours.

When ready to serve, fluff rice with fork and mix butter into the rice.

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http://thermalcookerrecipes.com/indian-lemon-cilantro-chicken-and-yellow-rice/

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

indian-chicken-pinterest

Hamburger Volcanoes – Thermal Cooker Style – 10 Minutes to Prep

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hamburger-volcanoes-slider

This recipe is cheating.

The entire meal takes a maximum of 10 minutes to prep and then it’s hot and ready for your family when you want it, fresh from the thermal cooker.

Even calling it a “recipe” feels like a bit of a stretch. It has so few ingredients and does use a prepared mix for the sauce. C’est la vie during soccer season, mes amies.

My family asks for this over and over again. Who am I to deny them? No one. That’s who.

It’s fast, easy, cheap, hot, and yummy. And thusly I comply with their demands.

hamburger-volcanoes-feature

This is another rice recipe so you prepare the rice by boiling water with a little salt, adding the rice and boiling it for a few minutes. Then you insert it into the thermal cooker. Detailed instructions to guide you through this incredibly detailed process can be found here.

The topping for the rice is made by browning some ground beef or turkey in the main pot. You then drain the meat and set it aside. Prepare a few packets of brown gravy mix in the pot. When is starts to boil, add the meat back in and boil for 3-5 minutes.

Then stick it in the pot. Nest the boiling rice inside. Put a lid on it. And seal.

Easy, peasy.

This will be done and ready to eat as soon as the rice is cooked through, about 2 hours, but it should stay good for up to 8. Of course check the temperature to make sure your particular has kept it hot enough for food safety.

This afternoon I made this as I helped my kids with their homework. Then I forgot about it until we got home from soccer at 7 pm. Score.

As a side note, we call these “volcanoes” because my mom used to make this meal with mashed potatoes. We’d form the potatoes into mountainous shapes and then fill the hole in the top with the meat and gravy “lava.” It’s not nearly as volcanic-looking with rice, but the principle’s the same and the name stuck.

Hamburger Volcanos – Thermal Cooker Style
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Ingredients

  • 3/4 Cup Bulk Brown Gravy Mix (or use packets and follow directions)
  • 4 Cups Water
  • 1-2 lbs ground beef or turkey

Instructions

Brown meat in large thermal cooker pot.

Drain and set aside.

Prepare brown gravy mix in large thermal cooker pot according to package directions.

When gravy begins to boil, add prepared meat.

Boil for 3-5 minutes.

Place large thermal cooker pot in thermal cooker unit, cover with lid, and seal.

Wait 2-8 hours and enjoy over rice.

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http://thermalcookerrecipes.com/hamburger-volcanoes-thermal-cooker-style-10-minutes-prep/

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

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Overnight Steel-cut Oats in a Thermal Cooker

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Have you ever made overnight steel-cut oats in a slow cooker? I have. And I love it. I love waking up to a freshly-made, filling breakfast.

So, I wanted to try steel-cut oats in the thermal cooker first thing. We were headed out on a big family vacation at a cabin near Bear Lake in U-daho. I offered to make steel-cut oats for the group.

Here’s how it works. I made a HUGE batch that first time, but the idea is the same no matter how much you’re making.

I boiled the water with a little salt. Then I added the oats, a little cinnamon and some butter. I boiled the whole thing for three minutes.

Then I put the lid on the pot, removed it from heat and sealed it in the thermal cooking unit. 8 hours later when we woke up, we had hot, perfect oats.

Everyone expected to microwave the oats when I opened the cooker, but they were still steaming hot.

These cook more similar to rice than to traditional oatmeal. We add milk and fruit when serving to make the dish more cereal-like. If you like a mushier cereal, play around with the amount of water you add. I like mine to have a little texture.

The best thing about cooking these in the thermal cooker rather than a slow cooker is cleanup. Because the oats are not subjected to a heat source for the full eight hours, they don’t get baked on the sides. So it’s much easier to clean the pot when you’re done.

Enjoy waking up to a delicious hot meal!

Nutrition

Calories

53 cal

Fat

6 g

Carbs

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Overnight Steel-cut Oats in a Thermal Cooker
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Ingredients

  • 4.5 Cups water
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 Cups steel-cut oats
  • 2 Tbsp butter

Instructions

Bring salt and water to a boil.

Add oats, cinnamon, and butter.

Bring back to steady boil and cook for 3 minutes.

Remove from heat, cover with inner lid, and seal in thermal cooker.

Let it cook for approximately 8 hours.

Serve hot with milk, fresh fruit, jam and/or brown sugar.

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http://thermalcookerrecipes.com/overnight-steel-cut-oats/

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

 

If in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

http://www.fda.gov/food/foodborneillnesscontaminants/buystoreservesafefood/ucm255180.htm

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

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