stove

You could have microwave popcorn at the press of a button, but stovetop popcorn is a lot more fun to make—and endlessly customizable.

Buttery Stovetop Popcorn

vegetable oil

popcorn kernels

butter

Salt

BEST Portobello Mushroom Burger! An easy balsamic marinade adds incredible flavor. Stuffed with cheese, rich, and savory. Even meat lovers cannot resist!

Portobello Mushroom Burger

soy sauce

balsamic vinegar

olive oil

garlic (minced)

Italian seasoning

black pepper

portobello mushroom caps (cleaned with underside stems and gills removed)

havarti cheese (or swap provolone or baby Swiss)

Whole wheat or brioche hamburger buns

Sliced red onions

Pesto

tomato

Arugula

In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.

Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.

Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.

When the mushrooms are in their final minute of cooking, turn two  of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.

During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

This Instant Pot Lemon Chicken with Garlic - the perfect easy meal for spring. Best of all, this chicken cooks up tender, juicy and full of flavor with instructions for the pressure cooker and stovetop.

Instant Pot Lemon Chicken with Garlic

chicken thighs (, skinless or with skin*)

sea salt and pepper (to taste)

garlic powder

smoked paprika

red chili flakes (optional

Tablespoons butter ((swap with ghee for paleo OR Whole30))

onion

garlic (sliced

lemon

Tablespoons heavy cream OR coconut cream

parsley and lemon slices

Instant Pot (I have the 6 Quart Instant Pot DUO)

OR Cast Iron Skillet

Season the chicken with salt, pepper, garlic powder, paprika, and chili flakes.

Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO)

Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lemon zest,&nbsp;and chicken broth.Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEALING.

Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.It will take about 5-10 minutes to come to pressure and start counting down.When done, release the pressure after 2 minutes, then remove your Instant Pot lid.

Remove chicken from Instant Pot using tongs and set aside on a large serving plate. Stir in heavy cream (if using) into the Instant Pot. If you like your sauce thicker - you can thicken with a cornstarch slurry (if not low carb) or arrowroot starch slurry (or xanthan gum) by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water). Press off and turn Instant Pot to SAUTE function. Cook and allow the&nbsp;sauce to bubble and thicken. Turn off and add chicken back to the Instant Pot to coat with sauce. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lemon slices, if desired.

To cook in the Instant Pot:

In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.

Return pan back to heat and melt butter. Stir in onion and garlic. Add lemon juice to deglaze the&nbsp;pan and cook for 1 minute. Add Italian seasoning, lemon zest,&nbsp;and chicken broth. Stir in heavy cream [if you like your sauce thicker - you can thicken with a cornstarch slurry (if not low carb) or arrowroot starch slurry (or xanthan gum) by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water]. Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lemon slices, if desired.

To cook on the stove:

Learn How to Make Popcorn on the Stove with step-by-step directions to help you go back to basics and make popcorn the way it should be made.

How to Make Popcorn on the Stove

Popcorn kernels

Melted Butter (Optional)

Pour approximately 2 tablespoons of oil in the...

Pour approximately 2 tablespoons of oil in the bottom of a medium/large pan. The oil should generously cover the bottom of the pan.

Heat the pan over Medium/High heat.

Put 3 test popcorn kernels in the pan...

Put 3 test popcorn kernels in the pan and put on the cover.

After you hear the test kernels pop, take off the...

After you hear the test kernels pop, take off the lid.

Add popcorn kernels (see notes below) to the...

Add popcorn kernels (see notes below) to the pan and put the lid back on.

Allow the popcorn to pop.

Gently slide the pan around on the burner during...

Gently slide the pan around on the burner during the first few minutes of the process to avoid burning the kernels.

Take the pan off the heat when the...

Take the pan off the heat when the sound of kernels popping slows down. (The whole popping process should only take 3-4 minutes.)

Shrimp Tempura is one of the most popular appetizers in any Japanese restaurant. This recipe uses panko breadcrumbs instead of the traditional wet batter to stay crispy longer. Please note that this specific recipe is only for shrimp and not for vegetables.

Shrimp Tempura

Shrimp

All-Purpose Flour

Panko Breadcrumbs

to taste Cooking Oil

Water

Dashi Stock Granules

Soy Sauce

Mirin

Sugar

Daikon

Scallion

Tempura Sauce: combine Water (3/4 cup), Dashi Stock Granules (1/2 tablespoon), Soy Sauce (3 tablespoon), Mirin (2 tablespoon), Granulated Sugar (1/2 teaspoon) in a small saucepan.

Prepare the Shrimp (10). Make 4 -5 vertical incisions across the belly of the shrimp. Flip the shrimp over and using your fingertips, squeeze the sides of the shrimp while pressing down. Pat dry with paper towel.

Heat up enough Cooking Oil (to taste) for deep-frying in a pot.

Dredge the peeled shrimps in All-Purpose Flour (1 cup) then dip it in Egg (2) then cover it in Panko Breadcrumbs (1 1/2 cup). Do so to all the peeled shrimps.

Fry each shrimp until golden brown. Serve Shrimp Tempura with dipping sauce, Scallion (1 tablespoon), and Daikon (1/2 tablespoon) on the side.

Mei Fun which is translated to rice noodles or rice vermicelli are thin noodles made from grounded rice and water.

Pork Mei Fun (Rice Noodles)

Rice Noodles

350 gram Lean Pork

Ground White Pepper

Garlic Powder

Shaoxing Cooking Wine

Green Cabbage

Napa Cabbage

Carrot

Celery

Onion

Bean Sprouts

Bamboo Shoot Strips

Corn Starch

Vegetable Oil

Large Egg

Garlic

Fish Sauce

Oyster Sauce

Sesame Oil

Sriracha

Add Rice Noodles (150 gram) to a large bowl and cover with cold water. Let it sit for 45 minutes to soften the noodles. You can also use warm water, but it will only take 5 to 8 minutes and you must drain it immediately.

Cut Lean Pork (350 gram) into thin strips. Make sure to slice against the grain to help the meat become tender.

Mix the pork with Salt (1/2 teaspoon), Ground White Pepper (1 pinch), Garlic Powder (1/6 teaspoon), Shaoxing Cooking Wine (2 teaspoon), and Water (1 tablespoon) and marinade for 10 to 15 minutes.

Cut Green Cabbage (100 gram) into strips.

Cut a stick of Celery (50 gram) in half, then cut it again and slice into thin strips.

Take the Carrot (50 gram) and slice thinly lengthwise. Cut those thin slices lengthwise to get thin strips.

Cut the Scallion (1) into long strips. Take the white portion and slice lengthwise to make thinner strips.

In addition to the other vegetables, get the Bean Sprouts (30 gram) and Bamboo Shoot Strips (15 gram) ready.

Add in Corn Starch (2 teaspoon) to the pork and mix until you do not see the cornstarch anymore. Add Vegetable Oil (1 teaspoon) and mix until combined.

Heat a wok until hot, add Vegetable Oil (1 1/2 tablespoon) and cook the beaten eggs. Do not overcook the eggs. Set aside.

Heat your wok until smoking hot, add Vegetable Oil (2 tablespoon) at medium-high heat. Cook your marinated pork for 20 to 30 seconds until partially cooked.

Add in the Garlic (1 tablespoon) and stir fry.

Add the sliced onion and sliced cabbage. Stir fry for 30 seconds.

Add the carrots, celery, napa cabbage, bean sprouts, bamboo strips and the white part of the green onion. Stir fry for 30 seconds.

Add the drained rice noodles and the green part of the green onion. Add Shaoxing Cooking Wine (1 tablespoon), Salt (3/4 teaspoon), Granulated Sugar (3/4 teaspoon), Ground White Pepper (2 pinch) and Fish Sauce (2 teaspoon). Stir and toss for 30 seconds without breaking the noodles.

Break the cooked egg apart then add it back into the wok. Toss for another 30 seconds. Add Oyster Sauce (1/2 teaspoon), Sriracha (to taste), and Sesame Oil (1 1/2 teaspoon) then toss for another 45 seconds to a minute.

This yummy Spanish Rice is flavorful and quick to make, perfect for a weeknight dinner!

Spanish Rice (Inspired by Rice A Roni)

Butter

Angel Hair Pasta

White Rice

Black Pepper

Cumin

Goya® Sazon con Culantro y Achiote

Chicken Bouillon Cube

Frozen Peas and Carrots

Into a pot, add Butter (4 tablespoon). Once hot, add Angel Hair Pasta (1 cup). Cook, stirring, until pasta is browned.

Add White Rice (1 cup). Cook, stirring constantly, until rice begins to brown slightly.

Add Onion (1), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and Ground Cumin (1/4 teaspoon). Mix well.

Add Garlic (1 tablespoon), Goya® Sazon con Culantro y Achiote (2 package), and Chicken Bouillon Cube (1).

Add Water (3 cup) and Frozen Peas and Carrots (2/3 cup). Bring to a boil, then turn heat to low. Cover and cook for 18 minutes, or until the water is evaporated.

Give it a stir. Allow dish to sit, covered, for 10 minutes before serving.

https://d1chloy9gc82l9.cloudfront.net/video/685a227c-3d06-46f1-a8fa-67aa872533dd.mp4

This is Dominican style beef stew perfect for a hearty meal. It&#x27;s also how we make bistec encebollado if you leave out the tomato paste!

Carne De Res Guisada - Dominican Beef Stew

Beef

Oregano

Lime

Chicken Bouillon Powder

Light Soy Sauce

Onion Powder

Ground Black Pepper

Cooking Oil

Cubanelle Pepper

Red Bell Pepper

Tomato Paste

to taste Fresh Cilantro

Cut the Beef (2 pound) into 1 inch pieces.

Crush the Garlic (4 clove) using a garlic press or mortar and pestle. Combine with Dried Oregano (1 teaspoon).

In a large bowl, add beef and season with Chicken Bouillon Powder (2 teaspoon), Onion Powder (2 teaspoon), Ground Black Pepper (1 pinch), lime juice, Light Soy Sauce (1 teaspoon), and the garlic-oregano mixture. Mix together until all the ingredients are well blended. Marinate overnight for better flavor, but it&#x27;s not necessary.

In a large pot over medium high heat, add Cooking Oil (2 tablespoon) and allow to get hot. Add beef and cook uncovered for 5 minutes. Lower heat to medium, give it a stir and cover and cook until the meat absorb its own juices.

When there are no more juices in the pan, add water 1/2 cup at a time and continue cooking the meat covered until is tender. If the meat is still not tender after it has absorbed the water, continue adding water and repeat until tender.

Once the beef is tender, add onion, cubanelle pepper and red bell pepper and stir to combine. Add Tomato Paste (4 tablespoon) and enough water to make a stew-like gravy consistency, then stir to blend everything well. Cover and cook for 3-5 minutes.

Turn off heat and stir in Cilantro ( to taste). Serve with rice and enjoy!

This foolproof method for How to Boil Potatoes is incredibly quick and easy. Serve the boiled potatoes with butter as a side dish, or transform them into fluffy mashed potatoes!

How to Boil Potatoes

1-3 lbs. potatoes (Yukon gold, red, or russet)

salt

Rinse and scrub potatoes to remove any visible dirt and debris.

Peel potatoes with a vegetable peeler, if desired, or leave the skin on.

Cut into large 2-inch chunks or keep them whole.

Add potatoes to a large pot and cover with 1 inch of water. Sprinkle in a pinch or two of salt and bring to a boil.

Once boiling, reduce heat to low and keep a rapid simmer. Cook for the following times:10-12 minutes for peeled, 2-inch cubes of potatoes.15-20 minutes for whole red or Yukon gold potatoes.25-30 minutes for whole russet potatoes.

You’ll know they’re done when they pierce easily with a fork. If you have a larger potato, insert a knife to check the middle for doneness.

Serve with butter and a sprinkle of salt, or turn into mashed potatoes or Duchess potatoes. Enjoy!

A dish that is as beautiful to look as it is to eat, Italian-styled steamed clams have to my dinner party starter staple. While some of the only clams indigenous to South Africa are our white sand mussels, these little molluscs are imported from Italy where they occur naturally in tidal lagoons and estuaries.

Italian-Style Steamed Clams

500 gram Fresh Clams

Leek

250 milliliter Fresh Cream

milliliter Dry White Wine

Parmesan Cheese

to taste Coarse Sea Salt and Pepper

to taste Fresh Dill

to taste Olive Oil

Place a lidded casserole over medium heat and sauté the Leek (3) in the Butter (2 tablespoon) until translucent.

Deglaze the dish with the Dry White Wine (100 milliliter) then reduce the liquid by half.

Add the Fresh Cream (250 milliliter) and the Garlic (2 clove) then scatter in the Grated Parmesan Cheese (50 gram) and stir to combine. Season lightly to taste, with Coarse Sea Salt and Pepper (to taste).

Once the sauce has thickened to a creamy consistency, add in the Fresh Clams (500 gram). The natural liquid from the clams will loosen up the sauce. Cover the dish with it’s lid and steam for about 6 to 8 minutes, or until all the clams have opened – being sure to discard any that haven’t.

Scatter a few fronds of Fresh Dill (to taste) over the top of the dish, drizzle with a little Olive Oil (to taste) and serve the clams immediately with lemon wedges and fresh bread.

Looking for a new way to cook fish? This easy poached fish recipe takes you to the islands. Spicy Caribbean Mahi Mahi is a healthy fish dinner that’s ready in under an hour. Serve on top of sticky white rice, and a cool cucumber salad to take the heat off.

Top 40 stove recipes from across the web

The most viewed stove recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttery Stovetop Popcorn

Portobello Mushroom Burger

Instant Pot Lemon Chicken with Garl...

How to Make Popcorn on the Stove

Shrimp Tempura

Pork Mei Fun (Rice Noodles)

Spanish Rice (Inspired by Rice A Ro...

Carne De Res Guisada - Dominican Be...

How to Boil Potatoes

Italian-Style Steamed Clams

Spicy Caribbean Mahi-Mahi

Sweet Chili Lime Fried Rice

Homemade Chilli Oil

Easy Chicken and Chorizo Risotto

Ottolenghi’s Grilled Broccoli with ...

Chicken Sticky Rice Dumplings

One-Pan Juicy Pork Chops with Onion...

Skillet Veggie Nachos

Wild Grape Jelly

Pan Fried Chicken Thighs

Poached Pears with Raspberry Chocol...

Vegan Calamari (Oyster Mushrooms)

Spicy Caribbean Mahi-Mahi

Vegan Tofu Omelette

Easy Cheese Quesadilla

Vegan Shrimp Tacos

The Rock Pancakes

Truffle Cacio e Pepe

Kale, Tofu, Mushroom, and Quinoa Bo...

Pan-Seared Watermelon Steak

Red Lentil and Spinach Masala

Seared Branzino with Garlic Roasted...

Clam Aglio e Olio with Garlic Bread...

Thai Vegetable Curry

Caribbean-Style Fried Chicken Wings

Apple Sweet Potato Breakfast Bake

Barilla® Penne all&#x27;Arrabbiata

Stir Fried Chinese Egg Noodles with...

Caramelized Black Pepper Chicken

Salmon and Seaweed Rice Ball

The most viewed stove recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Barilla® Penne all'Arrabbiata