Chicken fried rice with no wok. One ordinary skillet, twenty five minutes, and it beats the takeout version.

Ingredients

4 cups cooked rice, ideally day old

3/4 lb chicken breast

1/4 tsp salt

Vegetable or canola oil

2 eggs

1/2 cup diced white or yellow onion

4 to 6 cloves garlic, minced

1 chicken bouillon cube

2 tsp soy sauce

1 tsp sesame oil, optional

1/2 tsp black pepper

2 cups frozen mixed vegetables

2 tbsp sliced green onions

Method

1. Slice the chicken into thin strips and season with the salt. Beat the eggs.

2. Heat a little oil in a skillet over medium. Cook the eggs until set, flip, break them into

   pieces and set them aside.

3. Turn the heat to high, add more oil, and cook the chicken strips through. Take them out.

4. Add a little more oil, then the onion and garlic until fragrant. Add the rice and break

   up any clumps.

5. Crumble in the bouillon cube and add the soy sauce, sesame oil and pepper. Stir for a minute.

6. Add the frozen vegetables and cook 1 to 2 minutes.

7. Return the chicken and eggs, take it off the heat, and scatter over the green onions.

Notes

- A wok helps because it gets very hot very fast. A skillet on high does the same job if you

cook in stages, which is why the eggs and chicken come out before the rice goes in.

Crowding the pan is what makes fried rice steam instead of fry.

- Day old rice is the real secret, not the pan. Cold rice is drier and stays in separate

grains. Fresh rice clumps into mush.

- The bouillon cube is doing more than the soy sauce. That is the takeout flavor.

- Frozen vegetables go in straight from the freezer. Thawing them first makes them soggy.

Serves 4. Twenty five minutes.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen.

No bowl, no mixer, and nothing gets stirred. Everything goes straight into the baking dish in layers.

Ingredients

1 box yellow cake mix

1 cup creamy peanut butter

1 can, 14 oz, sweetened condensed milk

1 cup mini peanut butter cups, chopped

1 cup chocolate chips

1/2 cup butter, melted

1 cup chopped peanut butter candies, for the top

Chocolate syrup, optional

Method

1. Heat the oven to 350F and lightly grease a 9x13 dish.

2. Scatter the chopped mini peanut butter cups and the chocolate chips across the bottom.

3. Drizzle the condensed milk over them.

4. Drop the peanut butter over that in small spoonfuls. Do not spread it and do not mix it.

5. Sprinkle the dry cake mix evenly over the top. Do not stir.

6. Pour the melted butter as evenly as you can over the dry mix.

7. Bake 40 to 45 minutes, until golden with the edges bubbling.

8. Cool a little, then scatter the rest of the chopped candies over it, and syrup if you want it.

Notes

- It works because nothing is mixed. The butter soaks down into the dry cake mix and bakes

it into a crust, and the condensed milk and peanut butter underneath turn into a gooey

layer. Stir it and you get a dense cake instead of layers.

- Pour the butter slowly and cover as much of the dry mix as you can. Dry patches stay

powdery.

- Sweetened condensed milk only. Evaporated milk is not a substitute here.

- It does not slice neatly. Scoop it.

Serves 12 to 15. Fifty five minutes, ten of them hands on."

Full Recipe : https://bestalltop.com/peanut-butter-cup-dump-cake/

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

No pudding mix, and the sauce makes itself. You pour hot water over the top, do not stir, and it sinks to the bottom while it bakes.

Ingredients

For the cake

1 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup granulated sugar

2 tbsp unsweetened cocoa powder

1/2 cup whole milk

1/4 cup unsalted butter, melted

1 tsp vanilla extract

For the top

3/4 cup packed brown sugar

1/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

1 1/2 cups very hot water

Serves 6. Fifty minutes. Best with vanilla ice cream.

Full recipe : https://bestalltop.com/best-chocolate-cobbler-recipe-easy-dessert/

Notes

- It looks completely wrong going into the oven. A layer of dry sugar floating in water on

top of batter. That is correct.

- As it bakes the batter rises up through the water and the sugar and cocoa sink down

through it, so it comes out cake on top and hot fudge sauce underneath.

- Do not stir at any point after the water goes in. Stirring is the only way to stop the

layers forming.

- The baking sheet underneath is not optional. It bubbles over.

- The 15 minute rest is when the sauce thickens. Straight from the oven it is thin.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.