1. food and drink
2. desserts and baking

HOLLAND GRILLS DISTRIBUTING COOKBOOK
TABLE OF CONTENTS
PAGE
Farmer’s Casserole
Glazed Bacon
Pepperoni Cheese Stromboli
Beef Pinwheels
Cajun Crostini Chicken
Lemon Barbecued Chicken
Pizza Meatloaf
Lemon Oregano Chicken
Glazed Salmon Steaks
Taco Casserole
Maryland Crab Cakes
Turducken
Crawfish Stuffed Chicken
Spiral Ham
Grilled Pineapple
Omelet for Two
Sausage and Biscuits
Buckeye Meatloaf
P P & P in Pouch
Prime Rib on the Holland
Chicken Legs on the Holland
BBQ Shrimp
Bacon-wrapped Scallops
Ultimate Chicken Legs
Leg of Lamb
Caramelized Beef Skewers
Mediterranean Grilled Vegetables
Blueberry Cheese Rolls
Dessert Pizza
Monkey Bread
Italian Sausage Kabobs
BBQ Ribs
Bacon-wrapped Filet Mignon
Steak-Um Fahita’s
Turkey on the Holland
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2
FARMER’S CASSEROLE
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3 cups
¾ cup
1 cup
¼ cup
4
1 can
¼ tsp
1/8 tsp
Frozen Shredded Hashbrowns
Shredded Monterey Jack Cheese
Diced fully cooked Ham
Chopped Green Onions
Eggs
(12 oz.) Evaporated Milk
Pepper
Salt
Preheat Holland Grill.
Place potatoes in an 8-inch square baking dish. Sprinkle with
cheese, ham, and onions. In bowl, beat eggs, milk, pepper, and
salt; pour over ingredients in baking dish. Cover and refrigerate
for several hours or overnight. Remove from refrigerator 30
minutes before baking. Place on Holland Grill, uncovered for
55-60 minutes or until a knife inserted near the center comes
out clean.
Makes 6 servings.
3
GLAZED BACON
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1 pound
1 cup
¼ cup
2 Tbsp
Thick sliced bacon
packed Brown Sugar
Orange Juice
Dijon Mustard
Preheat Holland Grill.
Combine the brown sugar, orange juice and mustard in a bowl.
Place bacon on Holland Grill for 6 minutes; turn bacon and
brush on mixture.
Grill for 5 minutes, turn, and brush mixture on again. Continue
grilling until bacon is golden brown. Remove bacon from grill
and place on platter until mixture hardens.
Serve warm.
4
PEPPERONI CHEESE
STROMBOLI
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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 shakes
fresh Mushrooms, sliced
butter or margarine
frozen Bread Dough, thawed
Thinly sliced Pepperoni
Thinly sliced Mozzarella Cheese
Thinly sliced Provolone Cheese
grated Parmesan Cheese
Pizza Sauce
Dried Parsley Flakes
Dried Oregano
Egg Yolk
Water
grated 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 inch
rectangle; cut into two 15-inch x 8 inch pieces. On the long side
of each piece, layer pepperoni, cheeses, mushrooms, pizza
sauce, parsley and oregano. Fold over dough and pinch to seal.
Combine egg and water in bowl; brush over edges and ends of
dough. With a sharp knife, cut five small steam vents in the top
of each roll.
Place on pre-heated Holland Grill. Sprinkle with Parmesan
cheese if desired. Bake for 25 – 30 minutes or until golden
brown. Serve warm.
Yield: 2 loaves
5
BEEF PINWHEELS
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¾ Cup
2/3 Cup
¼ Cup
1 Tbsp
2 tsp
4 drops
2 to 2 ½ lbs
Vegetable Oil
Water
Soy Sauce
Lemon Pepper Seasoning
Worcestershire Sauce
Hot Pepper Sauce
Sirloin Steak
Preheat Holland Grill.
In a bowl, combine oil, water, soy sauce, lemon-pepper
seasoning, Worcestershire sauce and hot pepper sauce; set
aside. Cut steak(s) into ½ inch strips on the diagonal; add to
marinade. Cover and refrigerate for 4 hours or overnight.
Divide meat strips. Roll and shape strips, using larger strips
around edges, into pinwheels. Place two pinwheels on each
skewer.
Grill 8 to 10 minutes per side until done.
Yield: 5 servings
6
CAJUN CROSTINI CHICKEN
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1 bag
1 Tbsp
1 bottle
6 pieces
Crostini (Ital. toast w/sun-dried tomatoes)
Holland Grill Cajun Seasoning
Italian Dressing
Boneless, Skinless Chicken Breast
Preheat 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 Italian
Dressing. Place chicken breast in zip-lock bag containing
Crostini bread crumbs and seasoning until well coated.
Place chicken breast on grill for 15 minutes per side, depending
on the size and thickness of chicken breast.
Yield: 6 servings (so good, may only be 4 servings)
7
LEMON BARBECUED CHICKEN
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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 whole
Lemon Juice
Vegetable Oil
Vinegar
Soy Sauce
Sugar
Salt
Paprika
Chili Powder
Pepper
Garlic Salt
Onion, chopped
cut 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 a
large Ziploc plastic bag. Add chicken, seal bag. Refrigerate at
least 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 servings
8
PIZZA MEATLOAF
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1
½ cup
¼ cup
½ tsp
1 ½ lbs
4 pieces
Egg, beaten
Pizza Sauce
Bread Crumbs, seasoned
Italian Seasoning
Ground Chuck
Thinly sliced Mozzarella Cheese
Pre-heat Holland Grill.
In a large bowl, combine the all ingredients. Mix well until all
ingredients form a ball. Knead for about 2 – 3 minutes. Flatten
into a 9 x 7 pyrex dish, forming a meatloaf bringing the sides
and edges up about ½ inch, to form a reservoir for cheese.
Remove meatloaf from dish and place on grill with reservoir
showing. Place meatloaf on grid (no pan or foil) and grill
approx. 35 to 40 minutes, or probe to 167 degrees F. Place four
pieces of cheese in reservoir when temperature reaches 150
degrees F. (You may substitute Provolone Cheese or use both
Provolone and Mozzarella.)
Yield: 1 meatloaf
9
LEMON-OREGANO CHICKEN
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1½
1 clove
1 Tbsp
1 tsp
¼ tsp
1/8 tsp
2 pieces
8
Lemons
Garlic
Olive Oil
Dried Oregano
Salt
Pepper
Chicken Breast (about 1 ½ lb)
Skewers
Cut each chicken breast into 4 strips.
Squeeze the juice from the half-lemon into a zip-lock food
bag. Squeeze Garlic through a press into bag (or chop) or
use minced garlic. Add oil, oregano, salt, and pepper. Add
Chicken; seal bag and turn to mix and coat. Marinate 15
minutes.
Cut lemon into eight wedges. Thread chicken strips onto
each skewer, then skewer on a lemon wedge.
Grill on a pre-heated Holland Grill 8 – 10 minutes a side.
Yield: 2 servings
10
GLAZED SALMON STEAKS
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2 packages
1 cup
¼ cup
2 Tbsp
Frozen Salmon Steaks
packed Brown Sugar
Orange Juice
Dijon Mustard
Thaw Salmon.
Preheat Holland Grill.
Grill Salmon for 5 minutes, turn and brush on glaze. Continue
grilling for 5 minutes, turn and brush on glaze again.
Grill for an additional 10 minutes, turn and glaze. Continue
grilling for 2 minutes.
Serve hot.
Yield: 4 servings
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TACO CASSEROLE
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1 bag
½ lb
8 oz
8 oz
1 ½ cup
Toppings
Chili Cheese Fritos
Ground Chuck
Sour Cream
Picante Sauce
Shredded Cheddar Cheese
Shredded lettuce, chopped tomatoes,
Sliced black olives, sliced Jalapeno’s
Brown and crumble ground chuck in a skillet.
Preheat Holland Grill.
In an 8 x 8 foil pan layer the following: l cup lightly crushed
Fritos, 1/3 of the ground chuck, 2 Tbsp sour cream, 1/3 jar
picante sauce, ½ cup shredded cheese.
Repeat the layers until dish is filled. Cover with foil.
Grill for 30 minutes.
Top with shredded lettuce, chopped tomatoes, sliced black
olives, and sliced Jalapeno peppers.
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MARYLAND CRAB CAKES
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1 lb
1 ½ Tbsp
2 tsp
1 large
1 ½ Tbsp
½ tsp
1 dash
½ tsp
Crabmeat, shredded
Dry bread crumbs
Chopped fresh parsley
Egg
Mayonnaise
Ground Dry Mustard
Hot Pepper Sauce
Worcestershire Sauce
Preheat Holland Grill.
In a bowl mix together crabmeat, bread crumbs, parsley, salt,
and pepper.
In a small bowl, beat together egg, mayonnaise, hot sauce, dry
mustard, and Worcestershire sauce. Combine with other
ingredients and mix well.
Form into patties and place on Holland Grill grid.
Grill 10 minutes a side, until brown.
Yield: 5 patties
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TURDUCKEN
• 20 – 25 lb Whole Turkey, deboned with wing
and legs still intact
• 5 – 6 lb Whole Duckling, deboned
• 3 – 4 lb Whole Chicken, deboned Poultry
seasoning blend
Thawing Instructions: For best results, thaw 48 hours (2 days) in
refrigerator. 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 on
grid, with legs pointing up. If completely thawed, total cook time
takes 3-1/2 hours. Use meat thermometer to insure your turducken
has reached an internal temperature of at least 165 F. Remove woven
threading before serving.
Our Turducken will feed about 20 to 30 people.
Our Turducken was supplied by Cajun Grocer, Authentic Cajun
Products. You can find them at Cajun Grocer.com.
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CRAWFISH STUFFED CHICKEN
Description: Deboned chicken stuffed with rice dressing
consisting 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 175
degrees F.
Our Stuffed Chicken was supplied by Cajun Grocer,
Authentic Cajun Products. You can find them at Cajun
Grocer.com.
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SPIRAL HAM
Preheat Holland Grill.
Remove all packaging materials and place ham face
down directly on grid. Cover tightly with foil.
Grill for 1½ hour or until internal temperature reaches
140 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 ham
reaches desired temperature.
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GRILLED PINEAPPLE
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1 fresh
½ cup
2 Tbsp
2 Tbsp
1 tsp
Pineapple
Brown Sugar
Butter
Lemon Juice
Cinnamon
Preheat Holland Grill.
Peel, core, and cut pineapple into 1-inch slices.
Combine brown sugar, butter, lemon juice, and cinnamon
and mix until even. Dip pineapple in mixture and place on
grill. Grill 6 to 7 minutes per side.
Serve warm.
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The following pages are OLD TIME FAVORITES
from our Holland Grills Distributing Dealer “Annual
Open House” throughout the years.
OMELET FOR TWO
3 large
2 tbsp.
3 each
1/4cup
2 tbsp.
1/4cup
1/4 cup
Eggs
Milk
Whole Mushrooms, sliced thin
Green Pepper, diced fine
Onion, diced
Ham, diced
Shredded Cheese
Place mushrooms, green pepper, onion, and ham in
bottom of 6” x 9” x 1 1/2” deep aluminum foil pan. In
separate bowl whip eggs and milk with fork until well
blended. Pour over all ingredients in aluminum foil pan.
Top with Shredded Cheese.
Place on preheated Holland Grill for 18-20 minutes.
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SAUSAGE & BISCUITS
• 1 lb.
• 1 tube
Sausage Roll
Pillsbury Biscuits, 10 count
Slice roll of sausage into 10 pieces (slices easier if mostly
frozen). Thaw patties.
Place sausage patties on pre-heated Holland Grill. Start
with a line across the back of the grid, and then come
down each side with the rest to form a partial rectangle.
Grill sausage for 8 minutes and turn. Open biscuits and
place biscuits in the middle of the grid.
Grill for 8 more minutes and remove the sausage and
biscuits from grill.
Slice biscuits in half; place a sausage patty on each
biscuit.
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BUCKEYE MEATLOAF
3 lb.
2 large
1 1/4 cup
1 tbsp.
1/2 cup
1/2 cup
1/2 cup
Ground Chuck
Eggs
Bread Crumbs
Carolina Seasoning
Barbeque Sauce, sweet
Onion, diced fine
Celery, diced fine
Mix all ingredients together very well. Knead like bread
dough until all ingredients stick together. Divide mixture
in half (will be about 2 lbs. each: form into 2 meat
loaves).
Use a 7 x 9 glass dish to form your meatloaves, about 1
1/2-2” 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 degrees
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P P & P in POUCH
1 lb.
2 medium
2 large
4
Polish Smoked Sausage
Potatoes (Russet)
(Or diced frozen Hash Browns)
Peppers (green)
Greek Seasoning
Foil bags
Cut 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 pieces
5 oz. Diced potatoes
3 oz. Diced green peppers
2-3 Shakes of Greek Seasoning
Fold top of pouch over to close, put 2-3 slits in each side
of pouch toward top to vent.
Sit bottom of foil pouch on the grid of a preheated
Holland Grill (in standing position). Grill 40 minutes.
Serves 4.
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PRIME RIB ON THE HOLLAND
4 to 5 lb.
Standing Rib Roast
Preheat 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 the
roast, as well as the sides.
Rub your seasonings all over the roast, covering all
exposed 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.
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CHICKEN LEGS ON THE
HOLLAND
1 dozen
Chicken Legs
Chicken & Chop Rub
Open package of chicken legs.
Season with Hollands own Chicken & Chop Rub.
Place chicken legs with seasoning-side down on preheated Holland Grill. Season other side with Hollands
own 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.
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BBQ SHRIMP
1 lb.
1 bottle
Pre-cooked Frozen Shrimp, large
Your Favorite Barbeque Sauce
Rinse frozen shrimp until almost thawed in strainer.
Transfer shrimp into glass dish, and cover with barbeque
sauce. Place on preheated Holland Grill 6-7 minutes.
Serve hot.
BACON-WRAPPED SCALLOPS
1 bag
1 lb.
Sea Scallops, frozen
Bacon, thick sliced
Wrap 1/2 slice of bacon around thawed scallops. Place
on preheated Holland Grill for 30 minutes, turn over
every 10 minutes or until bacon is done.
Serve hot.
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ULTIMATE CHICKEN LEGS
8 each
1 packet
1 tsp.
2 tbsp .
1/2 cup
1 cup
Chicken Legs
Shake ‘N’ Bake Extra Crispy
Dried Basil
Grated Parmesan Cheese
Pizza Sauce
Mozzarella Cheese, shredded
Preheat 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. Continue
grilling 15-20 minutes, last 3-4 minutes sprinkle with
shredded mozzarella cheese.
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LEG OF LAMB
7–10 lb.
6
3 tbsp.
1 1/2 tsp.
1 1/2 tsp.
1 1/2 tsp.
1 1/2 tsp.
1 tsp.
3/4 tsp.
1/2 tsp.
1 tbsp.
2 tbsp.
1/4 tsp.
Leg of Lamb
Garlic Cloves (sliced lengthwise)
Olive Oil (Virgin Light)
Rosemary
Leaf Oregano (crushed)
Thyme
Marjoram
Basil
Ground Ginger
Ground Black Pepper
Carolina Seasoning
Chicken & Chop Rub
Red Pepper Flakes (optional)
1/2 cup
Ginger Orange Glaze / Sauce
Orange Marmalade
Red Cider Vinegar
Cut small slits in surface of the leg. Stud the leg with
garlic cloves.
Combine oil and herbs and rub generously on outside of
lamb leg. Make sure surface of leg is “flesh dry”, use
paper towel if necessary.
Combine ginger, black pepper, red pepper, Carolina
Seasoning and Chicken & Chop Rub. Finger sprinkle
over entire oiled surface of leg.
Place on preheated Holland Grill for approximately 1 1/2
hours, bringing internal temperature of leg to 150 degrees
F.
Apply Glaze/Sauce during last 20 minutes and allow leg
to remain in grill with control off for 10 minutes.
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CARAMELIZED BEEF SKEWERS
1 lb.
1/4 cup
1/4cup
1 tsp.
Beef Sirloin Steak,
Sliced thin
A 1 Original Steak Sauce
Barbeque Sauce
Grey Poupon Dijon Mustard
Toss steak with 2 tbsp. of the steak sauce, let stand 10
minutes to marinade. Combine remaining 2 tbsp. of
steak sauce, barbeque sauce and mustard, set aside.
Preheat your Holland Grill.
Thread steak onto eight skewers.
Grill skewers 6 minutes, turn skewers brushing
generously with the barbeque mixture, continue grilling
about 4-5 minutes.
Makes 4 servings (2 skewers each).
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MEDITERRANEAN GRILLED
VEGETABLES
1/2 cup
Sun-Dried Tomato Vinaigrette
Dressing
4 cups
Assorted vegetables:
Eggplant
Zucchini
Green, red and yellow peppers
Mushrooms,
Corn on the cob
Onion
Clean vegetables and cut into 1 to 1 1/2” pieces. Place
all vegetables in a large zip-lock food bag with the sundried tomato vinaigrette dressing. Seal and refrigerate 1
hour to marinate.
Remove vegetables from marinade (discard marinade
after use) and place on preheated Holland Grill grid.
Grill for 5-6 minutes, turn, and continue grilling for 5-6
minutes more.
Serve immediately.
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BLUEBERRY-CHEESE ROLLS
1 pkg.
4 oz.
2 tbsp.
1/2 cup
Refrigerated Crescent Dinner
Rolls
Philadelphia Cream Cheese
Sugar
Blueberries
Pre-heat Holland Grill.
Unroll refrigerated crescent dinner Rolls into 4 rectangles
by firmly pressing perforations together to seal.
Combine Philadelphia cream cheese and sugar. Spread
onto dough rectangles to within 1/2 inch of edges.
Top evenly with blueberries.
Bring opposite corners of rectangles together; press
together to seal. Place on grid.
Grill 10-12 minutes.
Makes 4 servings.
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DESSERT PIZZA
1 large
1 - 8 oz.
Boboli’s Pizza Crust
Raspberry flavor soft spread
Cream Cheese
Fresh:
Raspberries
Strawberries
Blueberries
Blackberries
Pineapple
Spread raspberry cream cheese on the entire pizza crust
so that no crust is showing. Place your fresh fruits over
the entire pizza any amount you desire.
Place on a preheated Holland Grill grid. Grill for 15
minutes.
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MONKEY BREAD
3 tubes
1/2 tsp.
1/3 cup
1 ½ sticks
1 tsp.
1 cup
Refrigerator Biscuits
Cinnamon
Sugar
Margarine
Cinnamon
Brown Sugar
Nuts (optional)
Mix 1/2 tsp. cinnamon and sugar into bowl. Cut each
biscuit into 4 pieces. Roll each biscuit piece in the
cinnamon/sugar mixture. Place biscuit pieces in a greased
bundt pan.
If using nuts, place in bottom of pan and between layers
of biscuits.
Combine margarine, 1 tsp. cinnamon, and brown sugar.
Boil on stovetop for 2-3 minutes. Pour mixture over
biscuits and nuts.
Place pan on preheated Holland Grill for approximately
20-25 minutes.
Cool 10 minutes….Enjoy while warm!!
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ITALIAN SAUSAGE KABOBS
1 Package
2 Large
2 Large
1 lb.
1 jar
Italian Sausage (5 link)
Green Peppers
Red Onions
Whole Mushrooms (large size)
Spaghetti Sauce
Cut each Italian Sausage link into 6 pieces. Cut green
peppers into sections, then cut each section into 3
pieces. Quarter the red onions.
On each skewer, place SAUSAGE – ONION –
MUSHROOM – GREEN PEPPER, repeat, and end
with Sausage. Brush on Spaghetti Sauce, place on grill.
Turn in 15 minutes, brush on Spaghetti Sauce, 12
minutes.
32
BBQ RIBS
1 slab
Baby Back Pork Ribs
1 bottle
1
Barbeque Sauce
Foil pan - deep
Greek Seasoning
Fill drip-pan with ¾ - 1 gallon of water.
Pre-heat your water.
Steam ribs for about 1 ½ hrs., adding water as
needed.
Ribs can either be placed in a rib rack or placed
flat on the grid. If placed flat on grid, turn over in
45 minutes.
After steaming, open valve and empty water into
5-gallon bucket. Be very careful.
Grill for an additional 15 minutes each side.
Place ribs in foil pan and smother with barbeque
sauce. Bring barbeque sauce to a boil. Remove
and enjoy.
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BACON-WRAPPED FILET
MIGNON
6 oz.
1 strip
Filet Mignon
Bacon, thick
Greek Seasoning or Garlic Salt
Wrap the bacon around the Filet Mignon, insert
toothpick to hold bacon in place. Season with
Greek Seasoning or Garlic Salt.
Place on pre-heated Holland Grill for 15 minutes.
Turn over, and grill an additional 10 minutes for
medium, 15 minutes for medium-well.
Serve Hot. (don’t forget to remove the toothpick)
34
STEAK-UM FAHITA’S
1 box
2 large
2 medium
Steak-um’s (frozen)
Green Peppers
Onions
Shredded Cheese - mozarella
Clean and cut your Green Peppers and Onions –
in big slices. In bowl or pyrex dish, mix together
green peppers and onions with 1 tblsp. Olive Oil.
Place all the vegetables on pre-heated Holland
Grill. Grill approx. 8 – 10 minutes.
Place your (frozen) Steak-um’s on the Holland
Grill for 4 minutes, turn. Sprinkle cheese over
Steak-um, 2 minutes remove and place on a
Fahita, add vegetables, roll-up. (To add spicy
flavor, use hot peppers). ENJOY!
35
TURKEY ON THE HOLLAND
Place thawed and cleaned whole turkey on preheated Holland
Grill, in center of grid. Place turkey directly on grid, do not use
pan 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.
15-18 lbs.
19 lbs. Plus
2 1/2 hrs -2 3/4 hrs
3 hrs.
3 1/2 hrs-3 3/4 hrs
If stuffed, add 20 minutes.
36