First place in the CanCooker the ears of corn standing on end. Add potatoes, carrots, celery, onions and chicken breasts. Add the dressing and water (or beer) Latch the lid and place on heat source. Once steam begins to vent, keep on heat source for 40-minutes (approx.). Remove from heat using oven mitts and let cool for a minimum of 5 to 10 minutes. Pour out contents into a large serving tray.
Tropical Chicken
corn bread)
ITALIAN CHICKEN AND VEGETABLE DINNER
****Always spray the inside of the CanCooker with Non Stick cooking spray before you add contents
Louisiana Country Can
****Always spray the inside of the CanCooker with Non Stick cooking spray before you add contents
Can Kabobs
Can Kabobs
Upland Game bird AND VEGETABLE DINNER
INGREDIENTS:
Dove Breast, Pheasants Breast, Prairie Chicken Breast
2 pounds of new Potatoes, quartered
1 bag of baby carrots
8 stalks of celery, cut in chunks
1 or 2 onions, quartered
8-10 ears of corn cut in half, placed on end
CanCooker Original Seasoned Salt
CanCooker Onion Pepper Seasoning
1 stick of butter
1 or 2 12 oz. liquid (bottled water or beer)
First place in the CanCooker the ears of corn standing on end. Add potatoes, carrots, celery, onions and game bird breasts. Add seasoning, butter and water (or beer)
Latch the lid and place on heat source. Once steam begins to vent, keep on heat source for 40-minutes (approx.). Remove from heat using oven mitts and let cool for a minimum of 5 to 10 minutes. Pour out contents into a large serving tray.
INGREDIENTS:
2 Chicken Breasts cut into large bite size pieces
2 Sirloin Steaks cut into large bite size pieces
8 new red potatoes quartered
1 green bell pepper cut into chunks
1 red bell pepper cut into chunks
1 or 2 onions quartered
1 packaged button mushrooms
1 small zucchini squash cut into chunks Fresh garlic
2 Tablespoons lemon juice
CanCooker Original Seasoned salt
CanCooker Onion Pepper Seasoning
2 Tbsp soy sauce
2 Tbsp Worcestershire
1 stick of butter (optional)
12 oz. liquid (bottled water or beer)
First place in the CanCooker potatoes, pepper, onion, mushrooms and squash. Place chicken and steak on top of vegetables. Add garlic, lemon juice, seasonings, soy, Worcestershire and butter. Last add the water (or beer). Latch the lid and place on heat source. Once steam begins to vent, keep on heat source for 40-minutes (approx.). Remove from heat using oven mitts and let cool for a minimum of 5-minutes. Pour out contents into a large serving tray and enjoy.
Ingredients:
4 Packages Boil in Bag Rice
1 Jumbo Onion – peeled and sliced into 1⁄2” rings
3 Bunches Swiss Chard - washed and stemmed (may substitute mustard 4 1 3 fresh spinach)
1 Whole Head Elephant Garlic – peeled and separated into whole cloves
8 4oz Boneless Skinless Chicken Breasts – lightly dusted with CanCooker Cajun Seasoning
3lb Smoked Rope Sausage – cut into 2” sections
3lb Raw Jumbo Shrimp Shell On – lightly dusted with CanCooker Cajun Seasoning
1 10oz Can Original Rotel
2 10oz Cans Cooked Whole Butter Beans – drained and rinsed
2 12oz Cans Beer – may use water or chicken broth
1 4oz Stick Butter
1. Place onion slices on bottom of cooker completely covering bottom
2. Place CanCooker Rack in cooker over the onions
3. Place rice bags flat on rack – do not overlap bags
4. Add chard and garlic over rice
5. Next place chicken breasts in a spiral fashion so as not to overlap
6. Next Add smoked sausage
7. Now top off with stick of butter
8. Pour in Rotel - 2 cans beer
9. Lock lid and place on heat source – once you see the steam escaping from the vent begin to time 25 minutes.
10. After the 25 minutes carefully open the lid and add shrimp and butter beans
11. Continue to cook for 10 more minutes
12. Remove from heat and let rest for 10 minutes before opening. Now empty the
CanCooker into large pan
13. In a second pan – open the rice bags and lay the rice down one side. Arrange the
sausage, chicken and shrimp in group beside the rice. Now pour the remaining
greens, beans and broth between the rice and meat.
14. Stand Back! Tongues will be face smacking at this time. Enjoy! (best served with
INGREDIENTS:
8 Chicken Breasts
2 pounds of new Potatoes, quartered
1 bag of baby carrots
8 stalks of celery, cut in chunks
1 or 2 onions, quartered
8-10 ears of corn cut in half, placed on end
1 bottle Italian dressing
1 stick of butter 1 or 2 12 oz. liquid (bottled water or beer)
INGREDIENTS:
4 boneless, skinless chicken breasts
1-2 ham steaks
8 new red potatoes quartered
1 green bell pepper cut into chunks
1 or 2 onions quartered
1 can pineapple chunks, not drained
2 Tbsp soy sauce
CanCooker Original Seasoned Salt Can
Cooker Butter Garlic Salt
1 stick of butter (optional)
1 12 oz. liquid (bottled water or beer)
First place in the CanCooker potatoes, pepper and onion. Place chicken and ham on top of vegetables. Add pineapple chunks and juice, soy, seasonings and butter. Last add the water (or beer).
Latch the lid and place on heat source. Once steam begins to vent, keep on heat source for 40-minutes (approx.). Remove from heat using oven mitts and let cool
for a minimum of 5-minutes. Pour out contents into a large serving tray and enjoy.
****Always spray the inside of the CanCooker with Non Stick cooking spray before you add contents
Thanksgiving Turkey
To prepare your turkey cut the legs off at the thighs and leave the breast whole. Separate the back from the breast and place the back at the bottom of the can along with the giblets and tail piece to use as a bridge. The breast and wings fit through the top a little tight but once inside keep centered and off the bottom by placing it on the back piece. The leg pieces fit snugly along each side. Add 1 1/2 14.5 oz cans of chicken broth, 1 chopped onion, 1 stick of butter, 2 lemon slices and a couple celery stalks. Inject the bird and add a seasoning rub before placing it in the can. Close and latch lid. Cook for approx 1 to 1 ½ hours depending on size of turkey. Continue to check your turkey pop up timer.
The turkey will be incredibly moist and the juices are perfect for making gravy!
