Valeria Ray - The Most Delicious 5-Ingredient Recipes
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Do you hate those long ingredient lists? Yes, they can be so discouraging. But with these 5-ingredient recipes, you will be able to prepare a great meal with a single visit to the pantry. Be sure that this collection of recipes is perfect for the beginners that want to start preparing their first masterpieces. Whether you want to get it for you or for your friend that wants to learn how to cook, be aware that this cookbook is the most helpful thing in the kitchen.
It does not matter if you are a beginner or just a busy person that wants to simplify their life, one thing is sure: the 5-ingredient cookbook will become your ultimate favorite.
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The Most Delicious 5-Ingredient Recipes
Make the Tastiest Dishes in No Time
BY: Valeria Ray
Copyright 2019 Valeria Ray All Rights Reserved
All rights to the content of this book are reserved by the Author without exception unless permission is given stating otherwise.
The Author have no claims as to the authenticity of the content and the Reader bears all responsibility and risk when following the content. The Author is not liable for any reparations, damages, accidents, injuries or other incidents occurring from the Reader following all or part of this publication.
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Contents
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This recipe is so flavorfu l . You can really use any type of mushrooms you want, but I love using some different type s . I have used button mushrooms before and Portobello mushrooms and it was great, but this time, le t s change it u p . Also, you could use heavy cream if you want a creamier soup, but if you are trying to lower your fat intake like I do, half and half cream will do just fin e .
Yield: 3-
Cooking Time: 40 minutes
List of Ingredients:
- 1 pound of freshly sliced cremini or shiitake mushrooms, your choice
- 3 cups beef broth
- 2 cups half and half cream
- 2 Tablespoons salted butter
- 1 tablespoon cayenne pepper
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Instructions:
In a large saucepan, heat the butter and cook the mushrooms. Season with cayenne pepper. Cook the mushrooms for about 10-12 minutes.
Remove any excess butter before adding the beef broth.
Bring the broth to boil.
Add the heavy cream to the broth and stir constantly.
You will stir until the soup starts to thicken. When the consistency is acceptable, reduce the heat to a minimum.
Serve almost immediately.
The recipe we suggest is vegetarian, but it does not have to b e . You could certainly add some cooked chicken, cooked ground beef or even make it with some cooked white fis h . I have before and kept 5 ingredients, as I simply omit the black olives from the list of ingredients and it was also very deliciou s. I also have used diced avocados to top off this dish with and it is sublim e .
Yield: 4-
Cooking Time: 45 minutes
List of Ingredients:
- 3 cups cooked white rice
- 2 cups shredded Pepper Jack cheese
- 2 cups tomato sauce
- 1 cup kernel corn
- cup sliced black olives
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Instructions:
Preheat the oven to 400 F.
Grease a medium-size baking dish and set aside.
Place the cooked rice as the bottom layer.
Add the corn next and then the tomato sauce.
Place a layer of shredded Pepper Jack cheese next.
Finally add the sliced olives randomly over the layer of cheese and bake in the oven for 30 minutes.
Sweet salmon? You might think that is strang e. , believe me, once you taste this recipe, you no longer think i t s strange but will agree it is superb and will want to make it again and agai n . The combination of spices and maple syrup simply works and keeps the dish as easy and beautiful as possibl e . It is such an interesting recipe because you combine the heat from New Orlean s/ Louisiana, with the maple syrup from Quebe c/ Canad a .
Yield:
Cooking Time: 40 minutes
List of Ingredients:
- 1 cup maple syrup
- 4 salmon filets
- 1 tablespoon olive oil
- 1 tablespoon cracked black pepper
- 1 tablespoon creole or Cajun seasonings mixture
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Instructions:
Preheat the oven to 400 F.
In a medium mixing bowl, combine the maple syrup, olive oil, cracked pepper, and creole seasonings.
Use a basting brush to brush the sauce all over each salmon filet.
Place the filets in the dish and bake in the oven for 30 minutes or so.
In fact, if you want to be more precise in your cooking time, calculate about 5 minutes per half an inch. You will use a fork and see that is it flaky when the salmon is done.
When you add pesto sauce to your dish, it really stands ou t . Pesto is so flavorful, it is such a powerful ingredient to have hand y . If you enjoy making your pesto sauce from scratch, please always make a larger quality and refrigerate for late r . This dish is quite delicious with sauted mushrooms, but for their color and sweet taste, I decided to opt for red bell peppers this time instea d .
Yield:
Cooking Time: 50 minutes
List of Ingredients:
- cup Pesto sauce
- 4 large boneless and skinless chicken breasts
- 2 medium minced red bell peppers
- 1 small diced red onion
- 1 cup shredded Parmesan cheese
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Instructions:
Preheat the oven to 375 F.
Grease a rectangular baking dish and set aside for now.
Prepare the vegetables and set aside also.
On a flat surface, use a rolling pin to flatten the chicken breasts.
You want to be able to fold the chicken breasts in half, so you can stuff them.
Mix the onions, red pepper, and pesto sauce in a bowl and divide it into 4 portions.
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