These are some of the easiest and best recipes you can prepare in a brief time. These dishes boost your energy and take less time to prepare, whether it is late or just a hard day. Suppose, you come home from work and you’re tired, and yet want to make some delicious food that can help you, but you don’t want to stay in the kitchen. Moreover, whether it’s a happy weekend or a gathering with your old family and friends, these recipes continue to be the best choice for such delightful times.
Baked Beans with Potato Cakes Recipe
First, on the list we’ve placed, Gordon Ramsay’s Homemade Spicy Baked Beans with Potato Cakes, one of the world’s renowned chef. It’s very simple and fast. The fresh and aromatic beans are the secret ingredient.
Olive oil – 1 teaspoon
Slices of pancetta or bacon chopped into small square pieces – 4
Red Chili finely chopped – 1
Crushed Garlic – 2
Red Onion finely chopped – 1
Brown Sugar – 1 tablespoon
Vinegar or dry sherry – 1 tablespoon
Worcestershire sauce or soy sauce – 2 tablespoons
Strained tomatoes – ½ cup
Cooked Beans (navy) – 2 cups
Boiled mashed Potatoes – 1kg
Cream, heated in the microwave – 2 tablespoons
Butter (soft) – 4 tablespoons (60kg)
Flour – 5 tablespoons (50kg)
Olive oil – 2 tablespoons
Butter (cold) for frying chopped into cubes – 4 tablespoons (60kg)
- Preparing Beans
In a saucepan heat the olive oil and add the bacon or pancetta and stir until browned. Add the hot pepper or jalapeño and stir for a minute. Add the onion and stir until smooth for five minutes, then add the brown sugar and continue cooking until the caramel is produced. To deglaze the pan, add the dry wine or cider vinegar. Add the Worcestershire sauce, then bring the passata to the boil and cook for about 5 minutes. Add the baked beans and take them back to the boil and let them simmer for another 5 minutes until the beans absorb the sauce’s flavor.
- Potato Dough
Add the mashed potatoes with the cream and butter, then add the flour and blend until it turns into a smooth dough. Season to taste with the salt and pepper. On a floured surface, form the potato dough into 75 g (2.8 oz) patties.
- Frying Potatoes
In a pan, heat the olive oil and stir the patties for 3 to 4 minutes on each side. Add butter cubes and fry them until they become crisp and golden in color.
Tip: Only start preparing dough when you are ready to fry them because the dough will become sticky if sits around for a very long time.
Arabian Rice with Popcorn Chicken
Next on the list is an Arabic KFC-style meal known as Arabian Rice with Popcorn Chicken.
Olive oil – 2 to 3 tablespoons
Cloves – 4 to 5
Black peppercorns – 8 to 9
Rice – 250 grams (soaked in water for 15 min)
Chicken powder – 1 tablespoon
Garam masala – ½ tablespoon
Salt – as per taste
Water – 3 cups
Food color – 2 pinches
Chopped green chilies – 4
Tomato Ketchup or Strained tomatoes – ½ cup
Chili garlic sauce – ½ cup
You can either get premade chicken shots from a retail store or prepare them at home as well.
Ingredients for Chicken Shots:
Chicken – 500g boneless finely cut into square cubes
Eggs – 2
Corn Flour – 4 tablespoons
Flour – 4 tablespoons
Vinegar – 2 tablespoons
Soya sauce – 1 tablespoon
Chili sauce – 1.5 tablespoon
Black pepper – ½ teaspoon
Mustard powder – 1 teaspoon
White pepper – 2 teaspoons
Chopped Garlic – 5
Salt – as per taste
Chinese salt – as per taste (optional)
Olive oil – 2 to 3 tablespoons
Steam chicken pieces with 1 tablespoon of olive oil, Chinese salt, 4 to 5 garlic cloves, 2 tablespoons of vinegar, salt and 1 tablespoon of white pepper. On the other hand, prepare a combination of 1 and a half tablespoon of spaghetti sauce, 1 tablespoon of soy sauce, 1 teaspoon of white pepper, ½ teaspoon of black pepper, 1 teaspoon of mustard and 4 tablespoons of flour, and cornflour. If this mix becomes too thick then 2 to 3 tablespoons of milk can be added. Coat the chicken pieces in this blend and fry thoroughly afterward.
Let’s prepare Arabian Rice
Take a bowl and add some olive oil, garlic cloves, black peppercorn in the first step and mix it together. Prepare rice after that by mixing chicken powder, salt, garam masala for nearly 2 minutes, then add water, mix well and cook until 3/4th is done. Remove one-half cup of rice and add color to the food, combine well and set aside. In the remaining rice, add green chilies and mix well. Now add colored rice to the rest of the rice and mix it up again. Ultimately, add a little more color to the rice, cover it up and let it cook on low flame for 2 to 3 minutes, then fold gently to mix.
Add tomato ketchup or strained tomatoes with chili garlic sauce in a squeeze bottle and mix well, then set aside the red sauce and prepare chicken shots.
You can skip this portion if you have already prepared chicken shots and if you use frozen chicken shots purchased from a store then follow me along.
Heat up olive oil in a pan and fry the chicken shots until golden brown and set aside.
When all is done, first add cooked rice and then chicken shots to the top drizzle with red sauce to serve the dish.
Next is a dessert that is predominantly specific to Lahore, Pakistan and served in earthen pots to maintain the traditions alive set by the Mughal Emperors, also known as rice pudding.
Milk, Cream – 4 cups
Rice – ¼ cup
Sugar – ½ cup
Raisins – 10 to 12
Green cardamoms – 4
Blanched and Crushed Almonds – 10 to 12
Take a saucepan and cook some rice with milk over a low flame, sometimes stir until the rice is cooked and the milk becomes dense. Add sugar, raisins, and cardamom afterward and stir until sugar is correctly dissolved. All done, now in the last step use an earthen pot to serve the dish either hot or cold with garnished almonds.
Tip: Add rose water for beautiful flavor and aroma.
Olivier Salad – Russian Salad
Olivier Salad is Lucien Olivier’s invention of the 18th century. Olivier was called throughout the globe by various names such as “Ensalada Rusa,” “Olivier Salad,” “Russian Salad.” This dish has changed many shapes over the course of the century, but core ingredients have always remained the same.
Potatoes – 3
Carrots – 3
Peas – 1 cup
Boiled eggs – 4
Small pickles – 6
Olive oil – 1 cup
Mayonnaise – 1 ½ cups
Sliced ham or chicken – ¾ cup (optional)
Your first step is to cook eggs in cold water for 10 minutes, after that, remove the eggs from the pan and place unpeeled potatoes, peas (if you don’t use canned vegetables) and carrots with salt in a pot. Cook all the vegetables until they are tender. After 20 to 25 minutes remove them from the water and just let them cool down. Peel and slice the vegetables with peeled eggs and ham or chicken (if using them). In the last step take a jar and mix all the components together and combine the mayonnaise with the mustard and pepper and blend it all together again.
Tip: do not add salt in mayonnaise or mustard because they both already have a lot of salt in them.
Sex in a Pan
Sex in a Pan – stupid name for a dessert, but it’s one of the best desserts you’ll ever have, it’s mainly a pudding layered dessert with a crunchy bottom and fluffy texture due to cream and chocolate pudding.
Chopped pecans – 1 cup
Ground sugar – 3 tablespoons
Melted butter – ½ cup
Flour – 1 cup
Cheese cream – 8 oz
Ice sugar – 1 cup
Whipped Cream – 3 cups
Vanilla pudding – 5.1 oz
Milk – 2 cups
Chocolate pudding – 5.1 oz
Preheat the oven up to 350° Fahrenheit. Mix the butter, flour and sliced pecans together. Press into a pan of 9 x 13″ and bake. Prepare the pudding of vanilla and chocolate as per the instructions of the pack. Then add in a mixer cream cheese, sugar and a cup of whipped cream and mix until it becomes soft and fluffy. Remove the baked crust after 15 to 20 minutes and let it cool down, later spread the cream over the crust and add a chocolate pudding layer on top of the spread vanilla and cheese cream. On the last layer, spread the whipped cream and cool for a few hours before serving.
The ratatouille recipe can be peppered with different vegetables, depending on what you have in your fridge. It’s vegan, gluten-free, and simple to create in a small pan!
Olive oil – 2 teaspoons
Onion – 1
Garlic – 3 cloves
Fresh thyme – 1 bundle
Tomatoes – 2
Salt – as per taste
Zucchini – 1
Yellow squash – 1
Eggplant – 1
Crushed Red Peppers – 1 pinch
Burrata Cheese – (optional)
Crusty bread – (optional)
Basil – Handful
Heat 1 tablespoon of olive oil in a big pan over a medium flame until it starts to shine. Cut the onion into the saucepan and stir for 5 minutes. Add the vegetables and thyme into the pan and let them cook on a medium flame for about 5 minutes. Cut the eggplant and slice up into 1⁄2” evenly split pieces and add them to the pan for 20 minutes but don’t forget to split the tomatoes softly with the assistance of a spoon before that. Now season the dish with salt and red pepper and serve it with cheese, basil, and a bread slice.
Tip: Make sure the vegetables are cooked at the same pace. Also, if possible, avoid using aluminum pans. Do not loosen the thyme bundle because after cooking they need to be removed from the pan.
Chicken Pasta is an Italian-born French cuisine. This dish was cooked in different styles and flavors by everyone around the globe. Chicken Pasta is a 40-minute easy and delicious recipe for preparing and serving.
Linguine Pasta – 4 ounces
Boneless Chicken – 2 breasts
Cajun – 2 teaspoons
Butter – 2 tablespoons
Sliced red bell pepper – 1
Sliced green bell pepper – 1
Fresh Sliced mushrooms – 4
Green chopped onion – 1
Cream – 1 cup
Dried basil – ¼ teaspoons
Salt – as per taste
Lemon – ¼ teaspoons
Garlic powder – ¼ teaspoons
Crushed black pepper – ¼ teaspoons
Parmesan cheese – ¼ cups
In a big pan, boil salt water and add the pasta until the water drains for 8 to 10 minutes. Coat the chicken with Cajun seasoning and place with butter for 5 to 6 minutes in a big pan over medium heat until it tends. Now add in the pan red pepper, green pepper, mushrooms, and green onions and stir at low flame for nearly 2 to 3 minutes. Add cream, basil, lemon, salt, garlic powder, and black pepper in the pan together with cooked linguine. In the last, Sprinkle with parmesan grated cheese and serve.
Beef Burrito Skillet
The is a Mexican one-pan dish with a combination of beef, beans, tortillas, and salsa that can be prepared in less than 30 minutes. Tortillas are the primary ingredient in this dish that, when soft as dumplings, turn the flavor of the dish.
Ground beef – 1 lb.
Old El Paso taco – 1 oz
Water – 1 cup
Chunky salsa – 1 cup
Rinsed and drained beans – 15 oz
Sliced Old El Paso flour tortillas – 4 to 5 (6 inches each)
Mexican blend cheese – 1 cup
Sour cream – ½ cup
Sliced green onions – ¼ cup
In a big skillet, fry the beef until it’s not brown. Reduce heat to medium, add water, tacos, salsa and beans, and boil for 3 to 5 minutes until the mixture become thick. Now, add tortilla strips with cheese and stir well afterward. Remove the casserole from the heat and wait to melt the cheese. Now add sour cream in the middle and serve the dish with sprinkled green onions.
Malaysian Vegetable Curry
Six ingredients and less than 40 mins that’s all you need to prepare this beautiful and yummy dish.
Malaysian curry paste – 185 grams
Sliced onion – 1
Sweet potato – 450 grams (cut into 2.5 cm)
Coconut milk – 270 ml
Cauliflower – 450 grams
Trimmed Beans – 150 grams (cut into 4 cm pieces)
Heat the pan over medium flame. Add curry paste and boil until the fragrance begins to come from the blend for 1 minute. Add onions and stir until the onion has softened for 3 minutes. Add coconut milk and potato and set to boil. Reduce the heat and cover until the curry gets thick for 5 minutes. Now add cauliflower and 1/3 cup of cold water and cover it again, but don’t forget to rarely stir the solution until vegetables are tender. In the final step, add beans and boil for 4 minutes after 12 minutes until beans are shiny and tender.
Buttery Lemon Grilled Fish
Perfect summer dish for a weeknight. We can prepare this beautiful and delicious recipe in just 15 minutes with just a few ingredients. This dish is also good for patients with diabetes.
Asparagus spears – 454 grams
Cod filets – 4 ounces (rinsed and patted dry)
Lemon – 1 (juicy)
Canola oil with butter – ¼ cup
You can cook this nice meal on a grill or grill pan on medium flame. Coat the asparagus with a cooking spray before setting it on the grill pan or grill for 6 to 8 minutes until it tends and crisps. Also, don’t forget to turn quite often the asparagus. Set asparagus aside and proceed with the fish. Coat the fish accordingly with cooking spray and ¼ teaspoon of black pepper and salt and cook on each side for 3 minutes. In the meantime, mix lemon juice and butter in a tiny bowl with ¼ tablespoon salt and spread the butter combination across the asparagus. Top the asparagus with fish and squeeze lemon juice over the fish.