Recipe dinner and dessert 30 days recipes.
Mar. 9th, 2026 12:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pattrose30 days recipes
Ingredients
* 1 lb ground beef
* 1 package dry onion soup mix
* 1 1/2 c hot water
* 3/4 c long grain rice uncooked
* 16 oz tomatoes (can)
* 1 c cheese shredded
* 1 small can mushrooms (optional, I don't normally add these)
Instructions
* In a large skillet, crumble beef and brown.
* Drain and stir in onion soup mix, water, tomatoes (optional mushrooms).
* Add rice and stir.
* Cover and cook on low heat for 25 minutes or until rice is tender.
* Sprinkle with cheese, melt and serve.
Chocolate cake for two.
* Semi-Sweet Chocolate: This is THE source of chocolate flavor (no cocoa powder here), so make sure you use quality chocolate. Using cheap chocolate or chocolate chips will negatively affect the taste and texture. For all my recipes calling for chopped or melted chocolate, I chop up baking chocolate bars, which are sold in the baking aisle of the grocery store. I like Baker’s, Lindt, and Ghirardelli brands.
* Heavy Cream: Melt half of the chocolate with heavy cream to create the fudge-like base of the cakes. The combo of these 2 ingredients is how both chocolate ganache and chocolate truffles begin. So you can imagine what it does for these little cakes!
* Brown Sugar: Use a touch of brown sugar not only to sweeten the cakes, but to also provide a little extra flavor and moisture.
* Vegetable Oil: Oil adds wonderful moisture to the cake crumb; the cakes would be dry without it.
* Egg: You will not use an entire egg. Rather, you will crack an egg, beat it, and use 2 Tablespoons in this chocolate batter. When testing this recipe, I found using the entire egg made the cakes taste eggy and spongey, which is not what you’re going for here. Mix any leftover egg with more eggs to make some scrambled eggs for breakfast if you do not wish to waste it.
* Vanilla Extract: Flavor enhancer.
* Flour: All-purpose flour provides structure.
* Baking Powder + Baking Soda:These lift the cakes up as they bake.
How to Make Just 2 Chocolate Fudge Cakes
This is a pretty quick and simple recipe, but since it’s a bit unique, let me share some step photos and brief explanations so you know exactly what to do when it’s your turn to make them. Tonight, perhaps?
Chop up half of the bar of chocolate (2 ounces/57g), and set aside 2 squares (1 ounce/28g total) of the remaining half… those two squares (0.5oz/14g each) will become the melty chocolate center of these fudge cakes. Melt the chopped chocolate with the heavy cream, either in the microwave or in a double boiler if you have one:
Pour/spoon the batter evenly into 2 greased 6-ounce ramekins. Press 1 square (0.5oz/14g) of the remaining chocolate into the center of each filled ramekin. Use a spoon to fully submerge the chocolate:
Bake cakes on a lined baking sheet (in case they overflow—they probably won’t, but just to be on the safe side).
Ingredients
* 1 lb ground beef
* 1 package dry onion soup mix
* 1 1/2 c hot water
* 3/4 c long grain rice uncooked
* 16 oz tomatoes (can)
* 1 c cheese shredded
* 1 small can mushrooms (optional, I don't normally add these)
Instructions
* In a large skillet, crumble beef and brown.
* Drain and stir in onion soup mix, water, tomatoes (optional mushrooms).
* Add rice and stir.
* Cover and cook on low heat for 25 minutes or until rice is tender.
* Sprinkle with cheese, melt and serve.
Chocolate cake for two.
* Semi-Sweet Chocolate: This is THE source of chocolate flavor (no cocoa powder here), so make sure you use quality chocolate. Using cheap chocolate or chocolate chips will negatively affect the taste and texture. For all my recipes calling for chopped or melted chocolate, I chop up baking chocolate bars, which are sold in the baking aisle of the grocery store. I like Baker’s, Lindt, and Ghirardelli brands.
* Heavy Cream: Melt half of the chocolate with heavy cream to create the fudge-like base of the cakes. The combo of these 2 ingredients is how both chocolate ganache and chocolate truffles begin. So you can imagine what it does for these little cakes!
* Brown Sugar: Use a touch of brown sugar not only to sweeten the cakes, but to also provide a little extra flavor and moisture.
* Vegetable Oil: Oil adds wonderful moisture to the cake crumb; the cakes would be dry without it.
* Egg: You will not use an entire egg. Rather, you will crack an egg, beat it, and use 2 Tablespoons in this chocolate batter. When testing this recipe, I found using the entire egg made the cakes taste eggy and spongey, which is not what you’re going for here. Mix any leftover egg with more eggs to make some scrambled eggs for breakfast if you do not wish to waste it.
* Vanilla Extract: Flavor enhancer.
* Flour: All-purpose flour provides structure.
* Baking Powder + Baking Soda:These lift the cakes up as they bake.
How to Make Just 2 Chocolate Fudge Cakes
This is a pretty quick and simple recipe, but since it’s a bit unique, let me share some step photos and brief explanations so you know exactly what to do when it’s your turn to make them. Tonight, perhaps?
Chop up half of the bar of chocolate (2 ounces/57g), and set aside 2 squares (1 ounce/28g total) of the remaining half… those two squares (0.5oz/14g each) will become the melty chocolate center of these fudge cakes. Melt the chopped chocolate with the heavy cream, either in the microwave or in a double boiler if you have one:
Pour/spoon the batter evenly into 2 greased 6-ounce ramekins. Press 1 square (0.5oz/14g) of the remaining chocolate into the center of each filled ramekin. Use a spoon to fully submerge the chocolate:
Bake cakes on a lined baking sheet (in case they overflow—they probably won’t, but just to be on the safe side).
