Taste of Home - Taste of Home 5 Ingredient Cookbook 2E: Incredible Meals Made Quick and Easy

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ISBN: 978-1-61765-835-8

ISBN: 978-1-61765-836-5 (ebook)

LIBRARY OF CONGRESS CONTROL NUMBER: 2019931315

DEPUTY EDITOR: Mark Hagen

SENIOR ART DIRECTOR: Raeann Thompson

EDITOR: Hazel Wheaton

ART DIRECTOR: Maggie Conners

DESIGNER: Jazmin Delgado

COPY CHIEF: Deb Warlaumont Mulvey

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PHOTOGRAPHER: Dan Roberts

SET STYLIST: Stacey Genaw

FOOD STYLIST: Josh Rink

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For todays busy home cooks, saving time is nearly as important as saving moneyand can sometimes seem even harder to do. Luckily, it doesnt take a lot of time or a whole shopping cart full of expensive ingredients to create irresistible homemade meals. Every recipe in this book requires no more than five ingredients and comes together with no fuss, no hassle and no wasted effort.

Whether youre serving up dinner on a busy weeknight, setting out a tasty breakfast to start the day right or even planning a party for friends, youll find everything youre looking for in this new collection. Submitted by savvy home cooks across North America, the 290 recipes in this book will help you create delicious meals your family will love, while keeping your shopping budget under control. Whats more, there are 150 recipes here that take 30 minutes or less to make, so its easy to budget your time as well. Every recipe has been tested and approved by the Taste of Home Test Kitchen, so you know theyll come out right the first time.

Homemade breakfasts, satisfying soups and sandwiches, hearty entrees, delicious sides and salads, and lots of tantalizing sweetstheyre all here. Dig in today and discover your familys new favorite meals!

Keep an eye out for that handy clock-watching icon! It identifies all the recipes in this book that can be made in 30 minutes (or less!), from the time you open the fridge to when you put the meal on the table!

Youll notice throughout this book that some recipe lists run longer than five lines. Thats because there are a few items that we dont include in our five-ingredient counts. These are essentials that are so basic we feel comfortable assuming every kitchen always has them on hand. What are they? There are four items on the list, some of which you can customize as you wish.

1. WATER

2. SALT

When we say salt, were referring to traditional table salt, and we dont count it. Many cooks regularly use kosher salt instead, preferring it for its more predictable pinch measurefeel free to do so. But if a particular recipe requires kosher salt, well name it specifically, and include it in our count.

3. PEPPER

Black pepper is a go-to kitchen staple, and we dont count it. However, if a recipe demands freshly cracked black pepper, we will name it and count it. Cracked pepper gives the freshest flavor, but not everyone owns a pepper mill.

4. OIL

Three oils make our dont count list: Vegetable oil, canola oil and regular olive oil. Vegetable and canola oil are highly versatile and can be used interchangeably. They dont have a strong flavor and do have a high smoke point, which makes them ideal for frying, sauteing and baking. Regular olive oil adds a hint of fruity flavor and can be used for light sauteing, roasting, and dressings and sauces. Extra virgin olive oil, on the other hand, has more specialized uses due to its low smoke point, and will be specified (and counted!) when its needed for the recipe.

We also dont include optional items when counting ingredients. We view these items as suggestionseither as garnishes or as a complementbut they arent necessary to make the recipe, so you can easily leave them out. Also, you can always swap them out for your own preferred finishing touches.

1. THINK FRESH. Many of the most famous classic dishes have short ingredient lists and rely on a few distinctive flavors to carry the day. Start with good-quality ingredients and dont overcook, and you wont need a lot of extras.

2. CONSIDER COMMERCIALLY AVAILABLE INGREDIENTS THAT PILE ON THE FLAVOR. Jarred sauces, packaged rice mixes, seasoning blends, tomatoes with herbs, and canned soups let you get a head start.

3. USE MIXES IN NEW WAYS. A cake mix can be a good basis for cookies or bars. Biscuit and cookie mixes can also provide inspiration for a new recipe.

4. CHECK OUT PREPARED FOODS. Just because food is already cooked doesnt mean you need to serve it as is! Cakes from the bakery section, rotisserie chicken from the deliuse these as the starting point for your own dishes.

5. MAKE CONVENIENCE PRODUCTS YOUR OWN. Rice, stuffing and pasta mixes are ideal for experimentation. Try adding chopped fresh apple, celery and onion to a stuffing mix, for example, or add shrimp to a rice mix. Take a second look at convenience breads, such as crescent rolls, biscuits and frozen bread dough. You dont have to just make bread with themthey also work with some well-chosen ingredients to make appetizers, casseroles or calzones.

Stocking Your Pantry

Key to the magic of being able to pull together a great meal on short notice (and prevent an unexpected grocery run) is to have a well-stocked pantry. If you cover your bases, youll always have some things in the cupboard that will work well together. Here are some suggestions for a few basic ingredients to always have on hand.

Chicken stock or broth vinegar (red wine, white wine and/or balsamic) eggs milk condensed soup (cream of mushroom and/or chicken) salsa all-purpose flour a selection of herbs and spices lemons garlic pastas tomato sauce or paste canned tomatoes (diced) canned beans (garbanzo beans, white beans, kidney beans and/or black beans) bread or rolls rice mixes onions shredded cheese (cheddar, Italian blend or Mexican blend) butter frozen vegetables (mixed veggies, frozen peas, spinach) prepared salad dressings rice bacon honey hot sauce/Tabasco sauce bread crumbs prepared mustard bacon

SERVE UP A DELICIOUS HOMEMADE BREAKFAST WITHOUT LOTS OF EARLY-MORNING PREP WORK!