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Stove top Cake
The easy stovetop chocolate cake is an instant hit! Made with simple pantry ingredients and without an oven, this is the epitome of simple comfort baking.
Ingredients
? cup unsweetened cocoa powder (35 g)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar (150g)
2 large eggs
¼ cup vegetable oil (60ml)
½ cup milk (125 ml)
½ teaspoon vanilla extract
Directions
Add the sugar and whisk to combine.
Add eggs,milk vegetable oil and vanilla extract then whisk until smooth.
Spray or grease a cake pan and pour cake batter into the pan.
Cover with aluminum foil.
Bring water to a simmer in a deep skillet or large saucepan wide enough to hold the cake pan.
Oncesimmering, place a heat-proof plate into the water.
Set the cake pan on top of the plate so it hovers over the water but does not submerge.
Cover with a lid and cook for 30 to 35 minutes until the cake is done and an inserted toothpick comes out clean.
Remove the cake and set aside to cool.
Sprinkle it with powdered sugar.
Notes
Cook Time: 35 minutes
Total Time: 45 minutes
Number of Servings: 8
Yield: One cake
Style: European, Dutch
Vanilla Cream Brulee (Creme de baunilha flambado)
The easy way of the traditional Portuguese dessert.
Ingredients
2 l/2 cups heavy cream
8 egg yolks
l/4 cup superfine sugar
Directions
2) Lift the vanilla bean out of the cream and holding it against the side of the saucepan, scrape the black seeds into the cream.
3) Use a fork to mix together the eggs and sugar in a bowl. Reheat the cream, then gradually mix it into the eggs and sugar. Strain the mixture back into the saucepan.
4) Place 6 ovenproof ramekins or custard cups in a roasting pan then divide the custard between them. Pour warm water around the dishes to come halfway up the sides, then bake in a preheated over at 350 degree Fahrenheit for 20-25 minutes until the custard are just set with a slight softness at the center.
5) Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours. About 25 minutes before serving, sprinkle the tops with confectioners sugar. Caramelize using a blowtorch.
Notes
Cook Time: 30 minutes
Total Time: 2 hours, 30 minutes
Number of Servings: 4
Yield: 4 servings
Style: European, Portuguese
Chicken Breasts, Carrots, Celery, Onion dinner
Just took some pieces of Chicken Breasts, carrots,onion,stalks of celery and Reduced Sodium Chicken cubes.
Ingredients
Directions
Cook Time: 4 hours
Total Time: 4 hours
Number of Servings: 6
Yield: 6 servings
Style: American
Broccoli Soup
A filling healthy tasty easy recipe
Ingredients
Directions
Notes
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: 6 servings
Style: European
Peppermint Fudge
Putting ‘fudge’ and ‘healthy’ together in the same recipe seems unlikely, but it is possible. This recipe uses coconut oil, which is high in fat like other oils, but contains a special kind of fats (MCTs) that help increase the body’s ability to burn fat for energy.
Ingredients
¾ Cup Whipped Butter
3 Tablespoons Zero Calorie Sweetener
2 Tablespoons Peppermint Extract
4 Squares 100% Dark Cacao
Directions
Cook Time:
Total Time: 20 minutes
Number of Servings: 10
Yield:
Style: American
Hot Dog
How to make a hot dog
Ingredients
Hot dog bun.
Directions
2. OPEN up the hot dog pack using a knife or a scissor.
3. Put ONE hot dog (sausage) in a pot.
4. Turn ON the thing - cooker/stove? like a number - ON the stove. MAKE SURE that it corresponds with the right cooking plate.
5. Put the pot WITH the sausage/hot dog ON the SAME plate that you just turned on.
6. Set that plate to MAX.
7. Wait for it to boil.
8. After it has boiled for a little while, take the hot dog OUT of the pot.
9. Put it in a bun. A fork is a good tool for this. (then you dont burn your hands/fingers)
10. Eat.
Notes
Cook Time: 5 minutes
Total Time: 11 minutes
Number of Servings: 1
Yield: 1 serving
Style: Eastern European
Rice Porridge Varriations
Update: I just found I was making Oyaku and Zosui/ojiya which my mother will never tell me. Note to anyone who is Japanese don't throw the tomatoes at me say you don't know your roots. Okay I looked up and going no it can't be, getting any Japanese information from my mother like is this good or this bad, she won't say anything...so crickets continue chirp in background I have research on my own and find out good, bad and ugly.
I kind go this site for details and find not bad thing. https://www.thespruceeats.com/japanese-comfort-food-2030064 <- it explains that What I made from rice not already cooked, added to water, cook on stove top, that is called Oyaku, and then Zosui/Ojiya is rice porridge made with day old rice or smelling good rice or pre made rice, the other thing if your using old rice use some sake in your rice give your people at home some hey or sake protection from doubt.
Ingredients
Rice of any caliber (1/4 cup(japanese measurer)) to 1 cup depending on ppl(usually 1/2 cup can serve up to 3 ppl if your super hungry go 1 1/4 cup add same amount depending what boils off.)
Water same amount but little extra...you want it rise. add bit salt for flavor, if your purist don't anything anything but I add salt to keep it from sticking to pot. SO what do I know.
Dashi/bonito/ fish* after rice is tender
Salt because you need it for flavor.
Egg is optional
Sake would be recommended (only if day old or couple days old.)
rice seasoning is other variation...plus soy sauce.
Variation 1:
Miso paste, Tofu at end with sea weed (no egg added) (was tried, tasted good)
Variation 2:
diced vegetables, and chives, and some herbs, (no egg added)(was tried tasted really delicious)
Variation 3:
fish, sweet pepper diced, and kale...possible egg intermixed(tried this method) might suggest onion
Dog happy variation 1:
Fish Dashi, Egg(cooked), turkey, Spinach (current favorite among pooches)
Dog Happy variation 2:
Fish Dashi, Kabocha, Bonita flakes, soy sauce(dogs really smiled on that one)
Directions
2) find vessel to use, clay or stainless steel, wooden spatula.
3) add rice, add water, and set to onto stove top and boil it, add dashi step.
4) after it rice mixture firms up, either add seasoning soy sauce at this step.
5) after tasting is important you want taste little bit clear, and little bit salty not too much
6) add little salt... until gets to consistency...add egg if you don't want you always pass this step.
7) most common thing after you take off heat, people add rice seasoning or chives.
Notes
Don't leave it on stove while off doing something or texting someone because it will burn, and bubble over.
Your eyes have watch the food before you, I eaten burnt porridge with my mother, she made it so it stuck to bottom of pot, Thus don't assume there no salt to added anywhere.
Salt I use is sea salt.
Pot could be bigger who want to clean up after that, we don't have much wooden spatulas because they break due to I use for making toffee.
Cook Time: 9 minutes
Total Time: 14 minutes
Number of Servings: 3
Yield: 2 1/2 servings
Style: American, West Coast
okra and molokhia
okra and molokhia in easy steps
Ingredients
1/4 k molokhia+ 2 cup meat soup
three minced garlic
1 spoon of olive oil
pinch of salt
pinch of black pepper
Directions
2-you put cut okra in the boiling soup 2 cup
3-you put cut molokhia in another boiling soup 2 cup.
4-After cooking for twelve minutes for each of them in a separate bowl, they are ready at the last step
5-In a separate saucepan, put a spoonful of olive oil, then the three mashed garlic cloves, and stir until golden, and do not leave too much on the fire, only two and a half minutes on low heat.
6 -Divide the contents of the bowl of garlic equally over the molokhia and okra, and season with salt and black pepper, according to the taste of each individual.
Notes
-the okra or molokhia that is assigned to any type of bread, or with a spoon, like soup.
- You can buy a ready-made soup to save time, but it is better to buy half a kilo of meat and put it in five cups of boiling water in a pot, add peeled small onion that is boiled in water, salt and black pepper, and your favorite seasoning for the meat.
- It is preferable to serve it with meat, green salad, and some of your favorite pickles
-One of my mother's recipes
Bon appetite
Cook Time: 12 minutes
Total Time: 26 minutes
Number of Servings: 2
Yield: 2
Style: African
Easy-Peasy Potato and Cheese Casserole
To me there's nothing more delicious than the combination of potatoes, cheese, and sour cream mixed and melted in a casserole. Easy-Peasy Potato and Cheese Casserole is easy to fix, and a versatile dish. If you need a gluten-free option, it can be tweaked and made to suit your taste. If you aren't big on onion flavor, you can leave them out, and the dish still tastes unbelievable.
If you're looking for a casserole that's a cinch to prepare, this is it. Instead of spending loads of time chopping and dicing potatoes and onions, grab a bag of the frozen diced hash brown potatoes in the freezer aisle, and a container of sliced onions in the produce section. The preparation is as easy as taking the ingredients out of the bag when you get home from the store. I usually have most of the ingredients on hand. The potato casserole is a great dish to go along with any chicken, pork, or steak meal.
I've taken this dish to family and church potlucks, and people always ask me to bring it again next time, or for a copy of the recipe. The casserole is great side dish, and great for tailgate parties, birthday parties, baby showers, special occasions, or for any gathering with a large crowd. Think you'll love this easy, gooey, cheesy casserole treat.
Ingredients
1 10.75 oz. can cream of chicken soup (this can be substituted with agluten-free cream of chicken soup, or left out of the recipe)
2 cups of shredded cheddar cheese
¾ cup of sour cream
¼ cup of diced onions
2-3 cups Corn Flakes (If you are trying to stick to a gluten-free diet,there are brands out there that have a delicious alternative to Corn Flakes)
1 stick of butter
Directions
Cook Time: 60 minutes
Total Time: 1 hours, 10 minutes
Number of Servings: 10
Yield: 10 servings
Style: American
Lighter Carbonara
Tasty quick meal
Ingredients
100g/3½oz dried tagliatelle or spaghetti
50g/1¾oz frozen peas
2 tsp extra virgin olive or sunflower oil
½ onion, finely chopped
2 smoked back bacon rashers, cut into 15mm/?in-wide strips
100g/3½oz small closed cup mushrooms, sliced
1 courgette, cut into 1-cm/½-in slices
3 tbsp single cream
15g/½oz Parmesan, finely grated
sea salt and freshly ground black pepper
Directions
Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more.
Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often.
Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately.
Notes
Each serving provides 393 kcal, 18.5g protein, 43g carbohydrates (of which 5g sugars), 15g fat (of which 6.5g saturates), 6g fibre and 0.9g salt.
Cook Time:
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: European, Italian
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