Easy Recipes?

Question

We just bought a boat that has a small microwave oven and a 2 burner electric stove, no oven. What are some EASY bring ahead or make on the boat appetizer recipes? Thanks!!

Answer 1

we always like to take velveeta, a can of chili with no beans, heat in the microwave. Just add your favorite tortilla chips.
Yummy dip. You can always eliminate the chile and put a can of Rotel or a jar of salsa added to the velveeta.

quesadillas are also good and easy to make on your stove. You just need a good size skillet, some tortillas and shredded cheese of course. Spray your skillet with a non-stick cooks spray lay one tortilla on the bottom sprinkle cheese on the tortilla leave a little of the edge so the cheese won't ooze over the side ( you can also add cooked chicken strips, or cooked beef strips at this step) lay another toritilla on top. Monitor until the one side is a little golden, flip and cook the other side. Voila quesadilla. easy fast tasty snack.

Take a package of little smokies and a small bottle of your favorite bbq sauce mix together in a bowl and heat in your micorwave. yummy.

Answer 2

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 3

Grilled Pizza

Spread pizza sauce on one half on an English Muffin. Top with a few slices of pepperoni and some moz cheese. Place other muffin on top and grill over electric burner - flipping half way through.

Answer 4

tex mex shells and cheese

ingredients: 1 pound lean ground beef
1 (12 ounce) package VELVEETA Shells & Cheese Dinner
1 (14.5 ounce) can Mexican-style diced tomatoes, undrained
1 1/4 cups water
1 cup KRAFT Shredded Cheddar Cheese
cooking directions: Brown meat in nonstick skillet on medium-high heat; drain.
Stir in Shells, tomatoes with their liquid and water. Bring to boil. Reduce heat to medium-low; cover and simmer 15 min.
Add Cheese Sauce; stir until blended. Sprinkle with shredded cheese.
Yield: 4 servings
i have many more if you want to contact me

Answer 5

kraftfoods.com or myfreerecipes.com

Answer 6

Hi.
i think you canmanage really well on that. An awful lot of main meals can be easily cooked on two burners. Casseroles and things like spag bol can all be cooked in saucepand leaving the other burner for rice or pasta or potatoes.
you can do all kinds of simple things like frid chops, steak or bacon steaks. Then use the second ring for veg. You could use a pressure cooker, it has divisions for a couple of vegag and so makes extra use of the ring. Or an old fashioned steamer will let you cook more than one side dish.
I have also cooked many spaghetti sauces, currys and stews on one ring. A pressure cooker will speed this up and most carreroles can be cooked on one.

Ok some recipes:-

Chicken in Mustard Sauce
Ingredients (serves 8):
3 tbs butter 8 chicken pieces
2 tbs flour ½ tsp black pepper
2 cups water 1 cup chopped onions
2 tbs Dijon style mustard
Method:
Heat the butter, sprinkle meat with salt and pepper. When fat is hot, fry chicken until browned. Mix in the onions and keep cooking for 1 minute. Add flour and cook, add water and lower heat. Cover and boil for 20 mins. Remove meat to serving platter. Reduce the sauce to 1½ cups and mix in the mustard. Put chicken back on heat for 10-15 mins. Serve with potatoes, rice or buttered noodles.

Creamed Chicken
4 chicken joints 3 tbs sherry
3 tbs water 2 oz / 60g butter
4 chicken portions 2-3 chopped onions
1 can condensed mushroom soup Salt & pepper
Method:
Fry chicken in butter. Add all other ingredients, cover and cook for 30-45 minutes. Garnish if liked with chopped parsley and chopped chives.

Pot Roast Chicken (Pressure Cooker this is a handy item if you use one. I do!)
Ingredients:
1 boiling fowl 2 sticks celery
6 onions 1 cup diced carrot and turnip
1 cup stock
Method:
Brown bird. Add veg & stock. Cook 10-15 mins per lb.

Singapore Chicken
Ingredients (Serves 4):
2 tbs / 30ml oil 2 tsp / 10ml curry powder
1 lb / 450g chicken, skinned, boned and cut into bite sized pieces 10 oz / 300g mandarin oranges
8 oz / 230g can pineapple pieces / chunks 2 oz / 60g beansprouts
Dash soy sauce
Method:
Heat oil. Add curry powder, then chicken and cook. Add onions. Mix cornflour with pineapple and orange juice and add to chicken. Cover and thicken then add pineapple and orange segments and beansprouts. Serve with boiled rice.

Chicken and Asparagus Pasta
Ingredients:
4-5 oz / 150g chicken breast 4 spring onions
8 oz / 225g asparagus 1 chicken oxo cube
4 oz / 110g pasta quills 1 Italian oxo cube
1 tbs / 15ml grated parmesan cheese 1 tbs oil
½ oz butter 3 fl oz milk
Method:
Slice chicken breast thinly. Chop spring onions. Cut tips off asparagus. Crumble stock cubes in ¼ pt / 150ml boiling water. Cook pasta until just tender.

Heat oil and butter in a pan and cook chicken until hot. Add onions and asparagus stalks to pan and cook for 1-2 mins. Stir in flour, then gradually add milk, stirring continuously. Add the stock. Cook, stirring, until sauce boils and thickens. Add asparagus tips, season and cook for 2 mins. Add chicken. Drain pasta, add to pan. Toss and serve.

Irish Stew one pot meal.
Ingredients:
1 lb mutton or lamb neck 2 onions
2 lb potatoes 1 tsp salt, pepper
½ pt / 300ml water
Method:
Put meat, onion and water in a saucepan. Bring to the boil and remove scum. Simmer for ½ hr. Add potatoes and seasoning. Simmer one hour.
Pressure Cooker Method:
Layer meat, potatoes and onions (meat on bottom). Season each layer and repeat until finished. Add about ½ pt water. Bring to pressure for 20 minutes. Cool and remove fat from top. Best cooked day before you wish to eat it.

Tomato Bredie (south african recipe)
Ingredients:
4 large or 8 small mutton chops 3 lb ripe tomatoes (or use canned)
1 bay leaf 2 large sliced onions
1 tsp cinnamon 1-2 oz brown sugar
1 tsp salt ¼ tsp pepper
2 oz dripping, or oil
Method:
Trim surplus fat off chops. Skin tomatoes and chop in quarters. Fry chops for 3 mins each side to seal and place in a large casserole. Fry onions until golden brown and add to chops. Add tomatoes, cinnamon, bay leaf, salt and pepper. Turn up heat and stir until tomatoes dissolve. Taste and add sugar as necessary. Cook chops and tomatoes gently for 1 hour or until meat is quite tender and purée thick and sweet. Serve with rice.

Sizz;ling Spicy Beef with Peppers
Ingredients:
12 oz / 350g rump steak 2 tsp cornflour
1 Mexican stock cube 1 medium onion
1 red pepper 1 yellow pepper
4 spring onions 3 tbs oil
Method:
Cut steak in thin strips and put into a dish. Crumble over stock cube and mix with cornflour. Toss together. Mix stock cube in ¼ pt / 150ml boiling water. Peel and thinly slice onions, remove core and seeds from peppers, slice. Chop spring onions. Heat 1 tbs oil in pan, add onions and peppers. Heat remaining oil, add beef and cook until sizzling and browned. Return veg to pan, stir in steak and simmer for 2 minutes. Serve with spring onions as garnish, and rice.

Beef and Pepper Stroganoff
Ingredients:
1 large onion 1 lb / 450g rump steak
2 garlic cloves 1 OXO cube
1 large red pepper 1 tbs tomato purée
Black pepper 1 tsp sugar
2 tsp oil ¼ pt / 150ml soured cream
Method:
Peel and slice onion thinly. Remove seeds from pepper, cut in thick slices. Cut steak across the grain in thin slices. Crumble OXO cube into ¼ pt / 150ml boiling water. Stir in tomato purée. Season with pepper.

Heat oil in a large frying pan. Add steak and cook until browned. Remove. Add onion and sugar and cook until soft and golden. Add pepper and garlic. Then remove meat to pan. Pour over stock and simmer, covered for 10 minutes. Stir in soured cream and heat through.

Pork Fillet and Apricots
Ingredients:
1 lb / 500g pork fillet (or chops) cut in bite sized pieces 2 tbs seasoned flour
2 oz / 50g butter 14 oz / 400g can apricots, drained and fruit kept
2 tbs Worcestershire sauce 2 tbs demerera sugar
4 tbs water 2 tsp vinegar
2 tsp lemon juice
Method:
Toss pork in flour. Fry in the butter until brown. Chop all but about 3 apricot halves. Mix 8 tbs apricot juice with Worcestershire sauce, sugar, vinegar, lemon juice and water. Add remaining flour to the pork and pour in apricot sauce and chopped fruit. Bring to the boil, stirring. Spoon pork and sauce into a serving dish. Serve with rice and garnish with remaining apricots.

Pork a` la Cr`eme
Ingredients:
2 pork fillets (1¾ lb/750g approx.) 5 tbs sherry
2 large onions, sliced Salt and pepper
2-3 tbs flour ½ lb / 250g mushrooms
2-3 tsp paprika 1 tbs butter
¾-1 pt stock (golden oxo) 1 tbs oil
2-3 tbs tomato puree
Method:
Slice pork fillets, or pieces and fry in butter & oil in electric frying pan until lightly browned. Lift out and keep. Fry onion until soft. Add paprika and flour, cook for 1 minute. Add slowly ½pt of the stock, then sherry. Cook until flour thickens. Add tomato purée – if sauce is too thick add more stock. Season. Put pork pieces back into sauce, reduce temperature and leave to simmer for 30 minutes. Add mushrooms and simmer again for 10 minutes. Shortly before serving add half the cream and reduce temperature. Drizzle the rest of the cream over and serve with rice. Browner stock can be used but gives a less delicate flavour.

You can also use pork belly for a cheaper version.

Chiang Jou (Fragrant Pork) this is the easiest as you put in a saucepan and boil!
Ingredients (serves 4-6):
2½ lb / 1kg pork fillet 2 green onions, chopped
4 oz / 110g sugar ½ pt / 300ml Chinese wine
1 inch piece green ginger, chopped 1 inch piece cinnamon bark
1 small piece orange or tangerine peel dried (use microwave) 6 cloves
salt
Method:
Cut pork in pieces. Mix all ingredients. Boil and cook until pork is tender adding water if necessary.

Sweet and Sour Pork
Ingredients (serves 4):
Cold roast pork 1 onion, chopped
Chopped ginger (or teaspoon from jar) sultanas
Tin pineapple
Sauce:
4 tbs sugar 3 tbs vinegar
2 tbs soy sauce 1 tbs vinegar in 1 cup water

Method:
Fry onion gently. Add two times the sauce recipe to the pan and stir until it thickens. Do not add all the sugar if you use pineapple juice, about 2 tbs per recipe is enough. Then add sultanas and chopped pineapple. (If meat has been around a while, cut up and fry with onion first before adding the rest of the ingredients).

I think you get it! I have cooked all of these dishes on two rings in a caravan! Works a tret and everyone feels they are living like kings!

Good luck!