Archive for the ‘5 Ingredients or Less’ Category
Broccoli Potato Topper
September 23, 2021 Lee
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Broccoli Potato Topper

Only 3 ingredients. I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 4 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Equipment

  • Microwave

Ingredients
  

  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • 4 hot baked potatoes, split
  • 1 cup cooked broccoli florets, drained

Instructions
 

  • Stir soup in the can until smooth. Place potatoes on a microwave safe plate, fluff potatoes with a fork and top with broccoli.
  • Spoon soup over the potatoes.
  • Microwave on High setting for 4 minutes or until hot.
  • Serve as a side dish and enjoy.

Notes

Shortcut: Condensed Cheddar Cheese Soup.
5 Ingredients or Less,SIDES
Easy Cheese Fries
September 23, 2021 Lee
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Easy Cheese Fries

Only 2 ingredients. I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 1 bag frozen French fries, (32 oz / 2 lb / 907 g)
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut

Instructions
 

  • Bake the French fries according to package instructions.
  • Push all the fries towards the center of the baking sheet. Stir soup in the can, then spoon over the fries.
  • Bake for 3 minutes more or until the soup is hot.
  • Serve as a side dish, and enjoy

Notes

Shortcut: Condensed Cheddar Cheese Soup.
5 Ingredients or Less,SIDES
Basic Pork Belly (Pressure Cooker)
September 20, 2021 Lee
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Basic Pork Belly (Pressure Cooker)

Sandy Wu
This recipe is from a friend on social media and is a make as much as you want recipe, keeping in mind the limits of your pressure cooker. I will be using my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Course Lunch, Main Dish
Cuisine Asian
Servings 0

Equipment

  • Pressure Cooker
  • Timer
  • Broiler

Ingredients
  

  • fresh pork belly
  • dipping sauces of your choice, as desired, for serving
  • hot cooked rice, as desired, for serving

Instructions
 

  • Cut the pork belly into strips about 2 inches wide.
  • Place a rack in your pressure cooker and add 1½ cups of water, the rack should be above the water.
  • Place the pork belly strips on the rack.
  • Add the lid to the pressure cooker and lock in place, add the weight on the lid. Place on high heat until the weight (jiggler) starts venting and making some sound and moving a little. Reduce heat to low or medium low to just keep the jiggler venting and moving, set your timer for 22 minutes.
  • At 22 minutes, turn off the heat and carefully move the pressure cooker to an unused burner and allow the pressure to release naturally, about 15-20 minutes.
  • When you have indications of zero pressure inside the cooker, carefully remove the weight, then remove the lid.
  • Remove the pork belly to a cutting board to sit and dry out. I will verify the time when I prepare this.
  • Lightly score the skin side of the pork belly with a knife.
  • Now for crisping up the skin, I am going to use a broiler, but feel free to use an air fryer.
  • Place the pork belly on a rack, skin side up, and broil until the skin is blistered and crispy. I will verify a time for this when I prepare this.
  • Cut pork belly into 1 inch wide pieces.
  • Serve with dipping sauces of your choice or simply with salt and pepper, and rice on the side if desired. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,5 Ingredients or Less,PORK,Pork - Pressure Cooker
Saffron Rice (Rice Cooker)
September 8, 2021 Lee
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Saffron Rice (Rice Cooker)

Adapted from a recipe in the Casserole Cook Book, page 88.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Servings 6 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 cup dry white rice, rinsed
  • 2 cups water
  • 15 saffron threads
  • 1 teaspoon salt

Instructions
 

  • Rinse the rice 1-2 times, place in your rice cooker.
  • Add the water, saffron threads, and salt. Stir to mix.
  • Place cover on and set to Cook function, let rice cooker run through the cycle.
  • When rice cooker switches to Warm function, fluff with a rice paddle.
  • Serve with curried chicken or shrimp. Enjoy.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,Seasoned Rice - Rice Cooker
Italian Green Noodles
September 4, 2021 Lee
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Italian Green Noodles

Adapted from a recipe in the Casserole Cook Book, page 78.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 45 minutes
Cuisine Italian
Servings 6 servings

Equipment

  • Blender

Ingredients
  

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 eggs
  • ¼ cup spinach, cooked, drained
  • 2 tablespoons butter, melted

Instructions
 

  • Add the flour and salt to a mixing bowl and whisk together.
  • Add the eggs and spinach to a blender, pulse for 10 seconds.
  • To the flour, add the egg and spinach mixture, and the butter. Mix together well.
  • Place dough on a flour surface and gently kneed for 30 seconds. Cut dough in half.
  • Roll out each piece of dough very thin. Let stand for about 45 minutes. You do not want the dough sticky, or too dry.
  • Roll up each piece like a jelly roll, cut ¼ inch slices.
  • Heat a pot of salted water to boiling. Add noodles and cook 8-10 minutes.
  • Rinse with hot water, drain.
  • Use in recipes calling for green noodles. Enjoy.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,: ITALIAN,INGREDIENTS,PASTA
Popovers
August 26, 2021 Lee
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Popovers

Adapted from a recipe in the Casserole Cook Book, page 113.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 0 popovers

Equipment

  • Electric Mixer
  • Oven
  • Custard Cups

Ingredients
  

  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil

Instructions
 

  • Preheat your oven to 240° C (475° F), get out 6-8 custard cups and grease well.
  • In a mixing bowl, add the eggs, milk, flour, and salt. Beat with electric mixer 1½ minutes.
  • Add the oil, beat for 30 seconds. Do not over beat.
  • Fill custard cups ½ full.
  • Bake for 15 minutes, then reduce the temp to 180° C (350° F), do not open the oven door yet or you may deflate the popovers. Continue baking for 25-30 minutes, or until popovers are browned and firm.
  • A few minutes before they are done, prick the top of each popover with fork to let steam escape.
  • When done, split and fill with creamed ham, chicken or seafood. Or use as other recipes direct. Enjoy.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,BREAD & PASTRY,INGREDIENTS
Homemade Jiffy Yellow Cake
August 25, 2021 Lee
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Homemade Jiffy Yellow Cake

Lee
This recipe uses the Homemade Jiffy Cake Mix, which is the small box and only makes a single layer 8 inch round or square cake or 12 cupcakes. This cake will not be yellow like the boxed version. I made this cake on 2 Sep 2021 to test out the Jiffy cake mix, and this is very good cake!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 1 small cake

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan
  • Parchment Paper

Ingredients
  

  • 1 recipe Jiffy Yellow Cake Mix,  Shortcut
  • 1 egg
  • ½ cup cold water
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil

Instructions
 

  • For the Baking Pan, feel free to use one 8 or 9 inch round pan, a 8x8 inch pan, or a cupcake pan with 12 cells.
  • Preheat your oven to 180° C (350° F), get out the appropriate baking pan you want to use. Grease the pan with butter or cooking spray and then coat with flour, line bottom with parchment paper if not serving from the pan. For cupcakes, grease and flour cells or use cupcake liners.
  • Place all ingredients in a mixing bowl, use an electric mix on low speed for 30 seconds, then 3-4 more minutes on medium speed. Or beat by hand for 5-6 minutes.
  • Pour batter into cake pan or fill cupcake cells ½ full.
  • Bake for 25-30 minutes for 8 inch round pan.
    20-25 minutes for 9 inch round pan.
    20-25 minutes for 8 inch square pan.
    15-20 minutes for cupcakes.
    Cake is done when a toothpick inserted in the center comes out clean.
  • Cool on a wire rack 10 minutes, and then if not serving from the pan, remove cake from pan and cool completely on a wire rack. Frost cake as desired after the cake is completely cooled.
  • Frost as desired, serve and enjoy.

Notes

Shortcut: Homemade Jiffy Yellow Cake Mix.
#1 Go-To Recipes,5 Ingredients or Less,DESSERTS
Pastry Petal Cups
August 24, 2021 Lee
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Pastry Petal Cups

Adapted from a recipe in the Casserole Cook Book, page 113.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings 0

Equipment

  • Rolling Pin
  • Cookie Cutter (round, 1¾ inch)
  • Muffin Pan (standard cells)

Ingredients
  

  • 1 recipe pie crust dough, recipes that call for about 1½ cups flour make 4-6 petal cups, Shortcuts

Instructions
 

  • Prepare and roll out your dough to ⅛ inch thick. Use a 1¾ inch round cookie cutter and cut out circles, you will need 5 circles to make 1 petal cup.
  • Preheat your oven to 230° C (450° F)
  • In your muffin pan, place one circle on the bottom of a cell, then place 4, equally spaced on the sides that overlap and overlap the bottom, press edges together. Poke the circles with a fork. Make as many as needed.
  • Bake for about 10 minutes or until light golden brown.
  • Use as needed in recipes calling for pastry petal cups. Enjoy.

Notes

Shortcuts: Pie Crust, Basic Buttery Pie Crust.
Used in Recipes Listed on this Site: 
5 Ingredients or Less,INGREDIENTS
Hash Peppers
August 24, 2021 Lee
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Hash Peppers

Richard Thayer, United States.
I prepared these on a suggestion from my Dad, and that idea was tasty! The bell pepper and hash go together very well, excellent flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 3 bell peppers, any color you want
  • 2 cans corned beef hash, (14 oz / 397 g cans / about 2 cups)

Instructions
 

  • Keep in mind the sizes of bell peppers can vary so you may need more than 2 cans of hash for 3 large peppers. I used 3 medium or smaller peppers.
  • Cut the tops off the bell peppers, remove the seeds and membranes from the insides. (I dice the tops for use in other recipes.)
  • Place the peppers in a saucepan and fill with water just to the tops of the peppers. Bring to a boil then reduce to medium heat, time for 5-6 minutes once the water boils. Drain the peppers and place in a baking dish.
  • Preheat your oven to 180° C (350° F). Scoop out hash from the cans and pack into the peppers, round the tops. For extra hash left over, just pack into the pan next to the peppers.
  • Bake for 45 minutes. During this time you can prepare side dishes of your choice, I fried up some yellow zucchini.
  • Serve and enjoy.

Notes

I will say Low cost per serving as this can be a leftover dish made with homemade hash.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,BEEF,Beef - Canned,LEFTOVERS
Toast Rings
August 24, 2021 Lee
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Toast Rings

Adapted from a recipe in the Casserole Cook Book, page 113.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings 0

Equipment

  • Cookie Cutters (round, 3 sizes)
  • Oven
  • Baking Sheet

Ingredients
  

  • bread slices, ¾ inch if available
  • butter, melted

Instructions
 

  • Preheat you oven to 190° C (375° F), get out a baking sheet.
  • For each ring, you will need 2 slices of bread. Thicker ¾ inch slices preferred but is not a show stopper if you just have regular sliced bread.
  • Use a large round cookie cutter to cut a circle from a slice of bread, almost as wide as the bread.
  • Use a smaller diameter cutter and cut another circle that is a little smaller than the first circle. Then take an an even smaller cutter and cut out the center of this piece to make a 'ring'. Repeat the steps for as many toast rings as you need.
  • Brush the large circle of bread with melted butter, top with the 'ring' and brush that with melted butter. Repeat for each of the toast rings you are making.
  • Bake for 10-12 minutes or until toasted and brown.
  • Use in recipes calling for toast rings.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,INGREDIENTS