holland grills distributing cookbook table of contents page

HOLLAND GRILLS DISTRIBUTING COOKBOOKTABLE OF CONTENTSPAGEFarmer’s Casserole 3Glazed Bacon 4Pepperoni Cheese Stromboli 5Beef Pinwheels 6Cajun Crostini Chicken 7Lemon Barbecued Chicken 8Pizza Meatloaf 9Lemon Oregano Chicken 10Glazed Salmon Steaks 11Taco Casserole 12Maryland Crab Cakes 13Turducken 14Crawfish Stuffed Chicken 15Spiral Ham 16Grilled Pineapple 17Omelet for Two 18Sausage and Biscuits 19Buckeye Meatloaf 20P P & P in Pouch 21Prime Rib on the Holland 22Chicken Legs on the Holland 23BBQ Shrimp 24Bacon-wrapped Scallops 24Ultimate Chicken Legs 25Leg of Lamb 26Caramelized Beef Skewers 27Mediterranean Grilled Vegetables 28Blueberry Cheese Rolls 29Dessert Pizza 30Monkey Bread 31Italian Sausage Kabobs 32BBQ Ribs 33Bacon-wrapped Filet Mignon 34Steak-Um Fahita’s 35Turkey on the Holland 362

FARMER’S CASSEROLE• 3 cups• ¾ cup• 1 cup• ¼ cup• 4• 1 can• ¼ tsp• 1/8 tspFrozen Shredded HashbrownsShredded Monterey Jack CheeseDiced fully cooked HamChopped Green OnionsEggs(12 oz.) Evaporated MilkPepperSaltPreheat Holland Grill.Place potatoes in an 8-inch square baking dish. Sprinkle withcheese, ham, and onions. In bowl, beat eggs, milk, pepper, andsalt; pour over ingredients in baking dish. Cover and refrigeratefor several hours or overnight. Remove from refrigerator 30minutes before baking. Place on Holland Grill, uncovered for55-60 minutes or until a knife inserted near the center comesout clean.Makes 6 servings.3

GLAZED BACON• 1 pound• 1 cup• ¼ cup• 2 TbspThick sliced baconpacked Brown SugarOrange JuiceDijon MustardPreheat Holland Grill.Combine the brown sugar, orange juice and mustard in a bowl.Place bacon on Holland Grill for 6 minutes; turn bacon andbrush on mixture.Grill for 5 minutes, turn, and brush mixture on again. Continuegrilling until bacon is golden brown. Remove bacon from grilland place on platter until mixture hardens.Serve warm.4

PEPPERONI CHEESESTROMBOLI• ¼ lb• 1 Tbsp• 1 loaf (l lb)• 3 oz• 6 oz• ¼ lb• 1 cup• 1/3 cup• 1 Tbsp• ½ tsp• 1• ½ tsp• 2 – 3 shakesfresh Mushrooms, slicedbutter or margarinefrozen Bread Dough, thawedThinly sliced PepperoniThinly sliced Mozzarella CheeseThinly sliced Provolone Cheesegrated Parmesan CheesePizza SauceDried Parsley FlakesDried OreganoEgg YolkWatergrated Parmesan Cheese (optional)Preheat Holland Grill.In a skillet, sauté mushrooms in butter until tender, set aside.On a lightly floured board, roll dough into a 30-inch x 8 inchrectangle; cut into two 15-inch x 8 inch pieces. On the long sideof each piece, layer pepperoni, cheeses, mushrooms, pizzasauce, parsley and oregano. Fold over dough and pinch to seal.Combine egg and water in bowl; brush over edges and ends ofdough. With a sharp knife, cut five small steam vents in the topof each roll.Place on pre-heated Holland Grill. Sprinkle with Parmesancheese if desired. Bake for 25 – 30 minutes or until goldenbrown. Serve warm.Yield: 2 loaves5

BEEF PINWHEELS• ¾ Cup• 2/3 Cup• ¼ Cup• 1 Tbsp• 2 tsp• 4 drops• 2 to 2 ½ lbsVegetable OilWaterSoy SauceLemon Pepper SeasoningWorcestershire SauceHot Pepper SauceSirloin SteakPreheat Holland Grill.In a bowl, combine oil, water, soy sauce, lemon-pepperseasoning, Worcestershire sauce and hot pepper sauce; setaside. Cut steak(s) into ½ inch strips on the diagonal; add tomarinade. Cover and refrigerate for 4 hours or overnight.Divide meat strips. Roll and shape strips, using larger stripsaround edges, into pinwheels. Place two pinwheels on eachskewer.Grill 8 to 10 minutes per side until done.Yield: 5 servings6

CAJUN CROSTINI CHICKEN• 1 bag• 1 Tbsp• 1 bottle• 6 piecesCrostini (Ital. toast w/sun-dried tomatoes)Holland Grill Cajun SeasoningItalian DressingBoneless, Skinless Chicken BreastPreheat Holland Grill.Crush Crostini toast into bread crumbs with a rolling pin.Place bread crumbs and seasoning into one gallon zip-lock bag,mix well.Dip entire chicken breast into bowl containing the ItalianDressing. Place chicken breast in zip-lock bag containingCrostini bread crumbs and seasoning until well coated.Place chicken breast on grill for 15 minutes per side, dependingon the size and thickness of chicken breast.Yield: 6 servings (so good, may only be 4 servings)7

LEMON BARBECUED CHICKEN• 2/3 cup• 1/3 cup• 1/3 cup• 1 Tbsp• 1 tsp• 1 tsp• 1 tsp• 1 tsp• ½ tsp• ½ tsp• 1 medium• 1 wholeLemon JuiceVegetable OilVinegarSoy SauceSugarSaltPaprikaChili PowderPepperGarlic SaltOnion, choppedcut up Chicken (3 ½ to 4 lbs.)Preheat Holland Grill.In a medium size bowl, whisk together the first 11 ingredients;set aside ¼ cup of mixture. Pour remaining marinade into alarge Ziploc plastic bag. Add chicken, seal bag. Refrigerate atleast 8 hours or overnight, turning occasionally. Drain,discarding marinade.Grill the chicken for 45 – 55 minutes, turning after 25 minutes.Baste when turned with reserved marinade.Yields: 6 servings8

PIZZA MEATLOAF• 1• ½ cup• ¼ cup• ½ tsp• 1 ½ lbs• 4 piecesEgg, beatenPizza SauceBread Crumbs, seasonedItalian SeasoningGround ChuckThinly sliced Mozzarella CheesePre-heat Holland Grill.In a large bowl, combine the all ingredients. Mix well until allingredients form a ball. Knead for about 2 – 3 minutes. Flatteninto a 9 x 7 pyrex dish, forming a meatloaf bringing the sidesand edges up about ½ inch, to form a reservoir for cheese.Remove meatloaf from dish and place on grill with reservoirshowing. Place meatloaf on grid (no pan or foil) and grillapprox. 35 to 40 minutes, or probe to 167 degrees F. Place fourpieces of cheese in reservoir when temperature reaches 150degrees F. (You may substitute Provolone Cheese or use bothProvolone and Mozzarella.)Yield: 1 meatloaf9

LEMON-OREGANO CHICKEN• 1 ½• 1 clove• 1 Tbsp• 1 tsp• ¼ tsp• 1/8 tsp• 2 pieces• 8LemonsGarlicOlive OilDried OreganoSaltPepperChicken Breast (about 1 ½ lb)SkewersCut each chicken breast into 4 strips.Squeeze the juice from the half-lemon into a zip-lock foodbag. Squeeze Garlic through a press into bag (or chop) oruse minced garlic. Add oil, oregano, salt, and pepper. AddChicken; seal bag and turn to mix and coat. Marinate 15minutes.Cut lemon into eight wedges. Thread chicken strips ontoeach skewer, then skewer on a lemon wedge.Grill on a pre-heated Holland Grill 8 – 10 minutes a side.Yield: 2 servings10

MARYLAND CRAB CAKES• 1 lb• 1 ½ Tbsp• 2 tsp• 1 large• 1 ½ Tbsp• ½ tsp• 1 dash• ½ tspCrabmeat, shreddedDry bread crumbsChopped fresh parsleyEggMayonnaiseGround Dry MustardHot Pepper SauceWorcestershire SaucePreheat Holland Grill.In a bowl mix together crabmeat, bread crumbs, parsley, salt,and pepper.In a small bowl, beat together egg, mayonnaise, hot sauce, drymustard, and Worcestershire sauce. Combine with otheringredients and mix well.Form into patties and place on Holland Grill grid.Grill 10 minutes a side, until brown.Yield: 5 patties13

TURDUCKEN• 20 – 25 lb Whole Turkey, deboned with wingand legs still intact• 5 – 6 lb Whole Duckling, deboned• 3 – 4 lb Whole Chicken, deboned Poultryseasoning blendThawing Instructions: For best results, thaw 48 hours (2 days) inrefrigerator. For a quick thaw, place turducken in a leak proof bag(garbage liner) and place in sink (cool water) for 9 hours.How To Prepare: Preheat Holland Grill. Remove all packaging.Do not remove the woven threading around the turducken. Place ongrid, with legs pointing up. If completely thawed, total cook timetakes 3-1/2 hours. Use meat thermometer to insure your turduckenhas reached an internal temperature of at least 165 F. Remove woventhreading before serving.Our Turducken will feed about 20 to 30 people.Our Turducken was supplied by Cajun Grocer, Authentic CajunProducts. You can find them at Cajun Grocer.com.14

CRAWFISH STUFFED CHICKENDescription: Deboned chicken stuffed with rice dressingconsisting of fresh crawfish tails, our own special sauce,onions, bell peppers, celery, garlic and chives.Preheat Holland Grill.Place chicken on grid and grill to internal temperature of 175degrees F.Our Stuffed Chicken was supplied by Cajun Grocer,Authentic Cajun Products. You can find them at CajunGrocer.com.15

SPIRAL HAMPreheat Holland Grill.Remove all packaging materials and place ham facedown directly on grid. Cover tightly with foil.Grill for 1½ hour or until internal temperature reaches140 degrees F.Glazing Ham: 10 minutes before end of grilling time,remove foil, open glaze packet and pour over ham.Continue grilling for 10 minutes, or until the hamreaches desired temperature.16

GRILLED PINEAPPLE• 1 fresh• ½ cup• 2 Tbsp• 2 Tbsp• 1 tspPineappleBrown SugarButterLemon JuiceCinnamonPreheat Holland Grill.Peel, core, and cut pineapple into 1-inch slices.Combine brown sugar, butter, lemon juice, and cinnamonand mix until even. Dip pineapple in mixture and place ongrill. Grill 6 to 7 minutes per side.Serve warm.17

The following pages are OLD TIME FAVORITESfrom our Holland Grills Distributing Dealer “AnnualOpen House” throughout the years.OMELET FOR TWO3 large Eggs2 tbsp. Milk3 each Whole Mushrooms, sliced thin1/4cupGreen Pepper, diced fine2 tbsp. Onion, diced1/4cupHam, diced1/4 cup Shredded CheesePlace mushrooms, green pepper, onion, and ham inbottom of 6” x 9” x 1 1/2” deep aluminum foil pan. Inseparate bowl whip eggs and milk with fork until wellblended. Pour over all ingredients in aluminum foil pan.Top with Shredded Cheese.Place on preheated Holland Grill for 18-20 minutes.18

SAUSAGE & BISCUITS• 1 lb.• 1 tubeSausage RollPillsbury Biscuits, 10 countSlice roll of sausage into 10 pieces (slices easier if mostlyfrozen). Thaw patties.Place sausage patties on pre-heated Holland Grill. Startwith a line across the back of the grid, and then comedown each side with the rest to form a partial rectangle.Grill sausage for 8 minutes and turn. Open biscuits andplace biscuits in the middle of the grid.Grill for 8 more minutes and remove the sausage andbiscuits from grill.Slice biscuits in half; place a sausage patty on eachbiscuit.19

BUCKEYE MEATLOAF3 lb. Ground Chuck2 large Eggs1 1/4 cup Bread Crumbs1 tbsp. Carolina Seasoning1/2 cup Barbeque Sauce, sweet1/2 cup Onion, diced fine1/2 cup Celery, diced fineMix all ingredients together very well. Knead like breaddough until all ingredients stick together. Divide mixturein half (will be about 2 lbs. each: form into 2 meatloaves).Use a 7 x 9 glass dish to form your meatloaves, about 11/2-2” thick.Place meatloaf directly on grid in preheated Holland Grill(do not use foil or glass dish).Grill approximately 35-45 minutes or to 169 degrees20

P P & P in POUCH1 lb. Polish Smoked Sausage2 medium Potatoes (Russet)(Or diced frozen Hash Browns)2 large Peppers (green)Greek Seasoning4 Foil bagsCut Sausage into bite-size pieces. Peel and dice potatoes.Clean and cut Green Peppers into 1” square pieces.Using 4 aluminum foil pouches (if not available in store,make your own out of heavy duty aluminum foil).Place the following ingredients in each bag:1/4 lb. Sausage pieces5 oz. Diced potatoes3 oz. Diced green peppers2-3 Shakes of Greek SeasoningFold top of pouch over to close, put 2-3 slits in each sideof pouch toward top to vent.Sit bottom of foil pouch on the grid of a preheatedHolland Grill (in standing position). Grill 40 minutes.Serves 4.21

PRIME RIB ON THE HOLLAND4 to 5 lb. Standing Rib RoastPreheat Holland Grill.Use paper towel to pat the roast dry.Rub butter on the cut ends of the roast.Make a series of 1/2” deep slits all over the top of theroast, as well as the sides.Rub your seasonings all over the roast, covering allexposed meat.Place on Holland Grill, bone side down.Grill to internal temperature of 140 degrees F.Ends will be well done, interior will be medium.22

CHICKEN LEGS ON THEHOLLAND1 dozen Chicken LegsChicken & Chop RubOpen package of chicken legs.Season with Hollands own Chicken & Chop Rub.Place chicken legs with seasoning-side down on preheatedHolland Grill. Season other side with Hollandsown Chicken & Chop Rub.Turn legs in 20 minutes. Turn again in 20 minutes.Remove from grill when skin splits.HOT: Let cool about 5 minutes.23

BBQ SHRIMP1 lb. Pre-cooked Frozen Shrimp, large1 bottle Your Favorite Barbeque SauceRinse frozen shrimp until almost thawed in strainer.Transfer shrimp into glass dish, and cover with barbequesauce. Place on preheated Holland Grill 6-7 minutes.Serve hot.BACON-WRAPPED SCALLOPS1 bag Sea Scallops, frozen1 lb. Bacon, thick slicedWrap 1/2 slice of bacon around thawed scallops. Placeon preheated Holland Grill for 30 minutes, turn overevery 10 minutes or until bacon is done.Serve hot.24

ULTIMATE CHICKEN LEGS8 each Chicken Legs1 packet Shake ‘N’ Bake Extra Crispy1 tsp. Dried Basil2 tbsp . Grated Parmesan Cheese1/2 cup Pizza Sauce1 cup Mozzarella Cheese, shreddedPreheat your Holland Grill.Add dried basil and grated parmesan cheese to Shake ‘N’Bake coating mix.Coat the chicken legs with coating mixture.Grill 30 minutes, brush with pizza sauce. Continuegrilling 15-20 minutes, last 3-4 minutes sprinkle withshredded mozzarella cheese.25

LEG OF LAMB7–10 lb. Leg of Lamb6 Garlic Cloves (sliced lengthwise)3 tbsp. Olive Oil (Virgin Light)1 1/2 tsp. Rosemary1 1/2 tsp. Leaf Oregano (crushed)1 1/2 tsp. Thyme1 1/2 tsp. Marjoram1 tsp. Basil3/4 tsp. Ground Ginger1/2 tsp. Ground Black Pepper1 tbsp. Carolina Seasoning2 tbsp. Chicken & Chop Rub1/4 tsp. Red Pepper Flakes (optional)Ginger Orange Glaze / SauceOrange Marmalade1/2 cup Red Cider VinegarCut small slits in surface of the leg. Stud the leg withgarlic cloves.Combine oil and herbs and rub generously on outside oflamb leg. Make sure surface of leg is “flesh dry”, usepaper towel if necessary.Combine ginger, black pepper, red pepper, CarolinaSeasoning and Chicken & Chop Rub. Finger sprinkleover entire oiled surface of leg.Place on preheated Holland Grill for approximately 1 1/2hours, bringing internal temperature of leg to 150 degreesF.Apply Glaze/Sauce during last 20 minutes and allow legto remain in grill with control off for 10 minutes.26

CARAMELIZED BEEF SKEWERS1 lb. Beef Sirloin Steak,Sliced thin1/4 cup A 1 Original Steak Sauce1/4cupBarbeque Sauce1 tsp. Grey Poupon Dijon MustardToss steak with 2 tbsp. of the steak sauce, let stand 10minutes to marinade. Combine remaining 2 tbsp. ofsteak sauce, barbeque sauce and mustard, set aside.Preheat your Holland Grill.Thread steak onto eight skewers.Grill skewers 6 minutes, turn skewers brushinggenerously with the barbeque mixture, continue grillingabout 4-5 minutes.Makes 4 servings (2 skewers each).27

MEDITERRANEAN GRILLEDVEGETABLES1/2 cup Sun-Dried Tomato VinaigretteDressing4 cups Assorted vegetables:EggplantZucchiniGreen, red and yellow peppersMushrooms,Corn on the cobOnionClean vegetables and cut into 1 to 1 1/2” pieces. Placeall vegetables in a large zip-lock food bag with the sundriedtomato vinaigrette dressing. Seal and refrigerate 1hour to marinate.Remove vegetables from marinade (discard marinadeafter use) and place on preheated Holland Grill grid.Grill for 5-6 minutes, turn, and continue grilling for 5-6minutes more.Serve immediately.28

BLUEBERRY-CHEESE ROLLS1 pkg. Refrigerated Crescent DinnerRolls4 oz. Philadelphia Cream Cheese2 tbsp. Sugar1/2 cup BlueberriesPre-heat Holland Grill.Unroll refrigerated crescent dinner Rolls into 4 rectanglesby firmly pressing perforations together to seal.Combine Philadelphia cream cheese and sugar. Spreadonto dough rectangles to within 1/2 inch of edges.Top evenly with blueberries.Bring opposite corners of rectangles together; presstogether to seal. Place on grid.Grill 10-12 minutes.Makes 4 servings.29

DESSERT PIZZA1 large Boboli’s Pizza Crust1 - 8 oz. Raspberry flavor soft spreadCream CheeseFresh:RaspberriesStrawberriesBlueberriesBlackberriesPineappleSpread raspberry cream cheese on the entire pizza crustso that no crust is showing. Place your fresh fruits overthe entire pizza any amount you desire.Place on a preheated Holland Grill grid. Grill for 15minutes.30

MONKEY BREAD3 tubes Refrigerator Biscuits1/2 tsp. Cinnamon1/3 cup Sugar1 ½ sticks Margarine1 tsp. Cinnamon1 cup Brown SugarNuts (optional)Mix 1/2 tsp. cinnamon and sugar into bowl. Cut eachbiscuit into 4 pieces. Roll each biscuit piece in thecinnamon/sugar mixture. Place biscuit pieces in a greasedbundt pan.If using nuts, place in bottom of pan and between layersof biscuits.Combine margarine, 1 tsp. cinnamon, and brown sugar.Boil on stovetop for 2-3 minutes. Pour mixture overbiscuits and nuts.Place pan on preheated Holland Grill for approximately20-25 minutes.Cool 10 minutes….Enjoy while warm!!31

ITALIAN SAUSAGE KABOBS1 Package Italian Sausage (5 link)2 Large Green Peppers2 Large Red Onions1 lb. Whole Mushrooms (large size)1 jar Spaghetti SauceCut each Italian Sausage link into 6 pieces. Cut greenpeppers into sections, then cut each section into 3pieces. Quarter the red onions.On each skewer, place SAUSAGE – ONION –MUSHROOM – GREEN PEPPER, repeat, and endwith Sausage. Brush on Spaghetti Sauce, place on grill.Turn in 15 minutes, brush on Spaghetti Sauce, 12minutes.32

BBQ RIBS1 slab Baby Back Pork Ribs1 bottle Barbeque Sauce1 Foil pan - deepGreek SeasoningFill drip-pan with ¾ - 1 gallon of water.Pre-heat your water.Steam ribs for about 1 ½ hrs., adding water asneeded.Ribs can either be placed in a rib rack or placedflat on the grid. If placed flat on grid, turn over in45 minutes.After steaming, open valve and empty water into5-gallon bucket. Be very careful.Grill for an additional 15 minutes each side.Place ribs in foil pan and smother with barbequesauce. Bring barbeque sauce to a boil. Removeand enjoy.33

BACON-WRAPPED FILETMIGNON6 oz. Filet Mignon1 strip Bacon, thickGreek Seasoning or Garlic SaltWrap the bacon around the Filet Mignon, inserttoothpick to hold bacon in place. Season withGreek Seasoning or Garlic Salt.Place on pre-heated Holland Grill for 15 minutes.Turn over, and grill an additional 10 minutes formedium, 15 minutes for medium-well.Serve Hot. (don’t forget to remove the toothpick)34

STEAK-UM FAHITA’S1 box Steak-um’s (frozen)2 large Green Peppers2 medium OnionsShredded Cheese - mozarellaClean and cut your Green Peppers and Onions –in big slices. In bowl or pyrex dish, mix togethergreen peppers and onions with 1 tblsp. Olive Oil.Place all the vegetables on pre-heated HollandGrill. Grill approx. 8 – 10 minutes.Place your (frozen) Steak-um’s on the HollandGrill for 4 minutes, turn. Sprinkle cheese overSteak-um, 2 minutes remove and place on aFahita, add vegetables, roll-up. (To add spicyflavor, use hot peppers). ENJOY!35

TURKEY ON THE HOLLANDPlace thawed and cleaned whole turkey on preheated HollandGrill, in center of grid. Place turkey directly on grid, do not usepan or foil. Season with Carolina Seasoning.Does not have to be turned.Probe with your Holland Grill Temperature/Probe/Timer,in the thickest part of the thigh.Grill on pre-heated Holland Grill to 175 degrees.Normal cooking time:12-14 lbs. 2 1/2 hrs -2 3/4 hrs15-18 lbs. 3 hrs.19 lbs. Plus 3 1/2 hrs-3 3/4 hrsIf stuffed, add 20 minutes.36