can you share some examples? not talking about freeze dried meals like mountain house....

I'm guessing alcohol

I've never used mine for anything more complicated than boiling water. I'm sure it can be done since there are simmer rings, but is certainly more problematic. The smaller ones don't hold enough alcohol to burn long enough to cook anything.

I'm gonna throw out a guesstimate that 80% of all alcohol stove users use boil and serve meals (AKA Freezerbag cooking). For me, that would include minute rice, couscous, instant potatoes, stuffing mix and ramen as the starch source, then foil pouch chicken or seafoods, dehydrated ground venison (or ground beef, but the venison is leaner and less likely to go rancid)or shelf stable bacon as a primary protein. Breakfasts are oatmeal and coffee. You can also use prepared meals like Mountain House :( or Packit Gourmet :)
I pack out an amazingly small amount of trash, NEVER wash dishes, eat very well and enjoy the accomplishment of making this style of camp food work. When the boy and I go, he gets one cook kit, I get another.
To your question though, simmering alcohol stoves are out there, but I use an old foil votive tea light base filled with fiberglass as a simmering stove. You can heat soups and stews. I can also bake just about ANY "just add water" over the counter baked goods. Muffins, cornbread, biscuits and such. There is a trick to this, and it requires a little practice, but again, I enjoy the challenge of going into the woods with an ultra light kitchen.

Jan,
I have a Trangia, and it works great for boiling water. It is much slower and not able to regulate it as refined as a butane type stove. I have a clickstand and then use an aluminum shield around it to block the wind.
My meals are usually from browned dehydrated hamburger or dehydrated white Swansons Chicken in a can. I use Knorrs Sidedishes for the base of the meal and add the burger or chicken.
One of my favorite is Teryakki Chicken Rice Sidedish. I also add dehydrated broccoli, and dehydrated Red and Green Peppers. I put those it very small zip locks I get at hobby lobby. I then add a little additional dry sauce packet of terryaki powder from the chinese isle at Hy-Vee. I add chicken to it.
I made this for Boppa on our last trip and it turned out wonderful.
I ussually make goolash out of dehydrated spagetti sauce, noodles, and dehydrated hamburger.
So I warm the water, not even to boiling, rehydrate my stuff, boil up the noodles on the trangia, and then add the drained off other stuff. It works fine...but a lot slower than say a butane stove.

Here is a picture of the Terryaki Chicken
( I did this on a butane stove, but have done it on a alchol stove it is just slower)

SunCatcher