The 5 Ingredient Gourmet Cookbook: 500 Great 5 Ingredient Recipes

By Richard Dennis

This is a great collection of over 500 recipes requiring 5 ingredients or less. Categories include breakfast, chicken, turkey, chinese, italian, mexican, desserts, drinks, fish, rice, meat, potatoes, chili, sandwiches and vegetables. This may be the only cookbook you will ever need!

• Language: English
• Publisher: Richard Dennis
• Release date: Jul 3, 2014
• ISBN: 9781311294395

Richard Dennis

I am an avid cook and collector of recipes. Watch for my coming collection of over 500 easy 5 ingredient recipes.

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THE 5 INGREDIENT GOURMET COOKBOOK

500 Great 5 Ingredient Recipes

By Richard Dennis

SMASHWORDS EDITION - Copyright 2014 - Richard Dennis

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you are reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thanks for respecting the hard work and research of this author.

TABLE OF CONTENTS

INTRODUCTION

BREAKFAST

CHICKEN & TURKEY

CHINESE

DESSERT

DRINKS

FISH

ITALIAN

MEAT

POTATOES

RICE & CHILI

SALAD

SANDWICHES

VEGETABLES

MEXICAN

INTRODUCTION

It is difficult to find recipes that require few ingredients. That is where this collection comes in. We have included over 500 recipes that call for only five ingredients. Not only will they be a valuable addition to your current repertoire but you will find yourself spending less time and money when you cook.

You will note that some recipes show a list of more than five ingredients. We are not counting a few normal pantry items like cooking oil, salt, pepper, butter or water in the five ingredients. Some recipes also have suggestions for optional ingredients.

As you browse through these recipes you are sure to find something which will want to make a regular dish on your menu. If you are a novice at cooking you may find that this is the only cookbook you will ever need.

BREAKFAST

Cinnamon French Toast

4 eggs

2/3 cup milk

2 teaspoons of cinnamon

8 thick slices of bread

Maple pancake syrup (optional)

Butter or vegetable oil

Mix eggs, milk, and cinnamon together in a bowl. Dip bread slices into the egg mixture, allowing mixture soak into bread. Place butter in a large skillet on medium high heat. Cook bread slices until brown on both sides. Optional: Serve with powdered sugar, maple syrup, or fresh berries. Serves 4.

Apple Cinnamon French Toast

3 apples, cored, peeled and cut into thin slices

6 slices cinnamon bread

3 eggs

1/4 cup fat free milk

3 tablespoons maple pancake syrup

Spray saucepan with cooking spray and heat to medium. Add apples and stir frequently for 5 minutes or until tender. Add maple syrup and cook 1 minute or until hot. Remove from heat. Whisk eggs and milk in bowl. Spray large nonstick skillet with cooking spray and heat over medium heat. Dip 2 or 3 bread slices on both sides into egg mixture. Cook in skillet 2 to 3 minutes on each side or until golden brown. Repeat until done. Top evenly with apple slices. Optional: Serve with powdered sugar, maple syrup, or fresh berries. Serves 3.

Black Bean Breakfast Bowl

1 can (15 ounce) black beans, drained and rinsed

4 eggs, beaten

1 avocado, peeled and sliced

1/4 cup salsa

2 tablespoons olive oil

Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes. Cook black beans in microwave until warm, about 1 minute. Divide black beans into two bowls. Top each bowl with scrambled eggs, avocado, and salsa. Add salt and pepper to taste. Serves 2.

Breakfast Taco

4 eggs

4 flour tortillas

1 cup cooked ham, chopped

1 cup grated cheese

Scramble eggs in skillet. Divide eggs onto heated tortillas. Sprinkle ham and cheese, then roll up. Microwave tacos for 30 seconds or until cheese is melted. Serves 4.

Egg and Potato Breakfast Taco

1 cup diced potatoes, cooked

4 eggs, beaten

4 flour tortillas (8-inch), warmed

3/4 cup shredded cheddar cheese

1/2 cup salsa

1 tablespoon butter

Melt butter in 10-inch skillet over medium heat. Add diced potatoes and cook until lightly browned, stirring often. Divide the potatoes, cheese and salsa evenly down the center of the warmed tortillas. Fold the tortillas around the filling. Optional: Add 4 slices bacon, cooked and crumbled. Serves 4.

Bacon Cheese Bites

1 can biscuits (8 count)

Cubed mozzarella cheese (one 1-inch cube per bite)

2 pounds of bacon (1 slice per bite)

Wooden skewers or toothpicks

Canola oil for frying

Cut each biscuit into fourths. Cube the cheese. Place one piece of cheese inside each biscuit quarter, and tightly roll up Wrap each rolled bite in a slice of bacon, and secure with a toothpick. In a medium-large pot, heat approximately 2-inches of oil to 350 degrees. Fry the bites in small batches. Drain on a paper towel and serve warm.

Makes 32 bites.

Cinnamon Crescent Rolls

1 package refrigerated crescent roll dough

1/4 cup butter, softened

1/2 tablespoon cinnamon

1/4 cup sugar

Mix cinnamon and sugar together. Unroll crescent rolls and place on an ungreased cookie sheet. Spread butter on each triangle, then sprinkle cinnamon and sugar mixture. Roll up from the bottom of the triangle to the point. Bake in oven at 375 degrees for 8 to 10 minutes or until golden brown.

Denver Omelet

8 eggs

1 medium green bell pepper, chopped

1/2 cup yellow onion, chopped

1/3 cup cooked bacon, chopped

1/2 cup sharp or mild cheddar cheese, shredded

1/8 teaspoon pepper

Mix eggs and black pepper in a small bowl. Spray nonstick skillet with cooking spray. At medium heat add bell pepper, onion and bacon. Cook 2 to 3 minutes or until bacon is lightly browned and vegetables are tender. Remove from skillet and keep warm. Add half of egg mixture to skillet. Cook until set. Sprinkle half of vegetable mixture and half of cheese onto half of cooked eggs. Fold in half over filling. Remove and repeat with remaining ingredients. Serves 4 (1/2 omelet each).

Egg and Bacon Pita Pockets

1 egg

2 egg whites

1 1/2 ounce bacon, finely chopped

1 large round pita bread

1/4 cup shredded cheddar cheese

4 1/2 teaspoons water

Dash of salt

Mix egg, egg whites, Canadian bacon, water and salt in a small bowl. Lightly coat medium nonstick skillet with cooking spray. Add egg mixture to skillet and cook on medium heat, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until eggs are cooked through but are still moist. Remove from heat. Cut pita bread in half crosswise. Fill pita halves with egg mixture. Sprinkle with cheese. Serves 2.

Morning Burrito

8 eggs

1 tub (10 ounce) Philadelphia Original Cooking Crème, divided

1/2 cup each chopped green peppers and onions

1 cup chopped ham

8 flour tortillas (6-inch), warmed

Mix eggs and 1/2 cup cooking crème until well blended and then set aside. Cook and stir vegetables and ham in large skillet sprayed with cooking spray on medium heat 2 to 3 minutes, or until vegetables are crisp but tender. Add in the egg mixture and cook 3 minutes or until set, stirring occasionally. Spread tortillas with remaining cooking crème. Divide the egg, vegetable and ham mixture between the 8 tortillas. Roll them up, burrito-style.

Note: To warm tortillas in the microwave, wrap them in paper towels and microwave on high just until warmed. Cooking time varies by number of tortillas. For 1 tortilla, microwave 15 seconds; 2 tortillas, 20 seconds; 6 to 8 tortillas, 1 minute; 12 tortillas, 1 1/2 minutes. Serves 8.

Spanish Omelet

2 cups frozen hash brown potatoes, shredded

3/4 cup frozen Southwest mixed vegetables (corn, black beans, red peppers)

3/4 teaspoon Mexican seasoning blend, divided

4 eggs

1/4 cup shredded cheddar cheese

Cooking Spray

Spray 8-inch nonstick skillet with cooking spray, then heat over medium-high heat. Add potatoes, vegetables and 1/4 teaspoon of the seasoning. Cook 6 minutes or until potatoes are lightly browned, stirring occasionally. Combine eggs, cheese and Mexican remaining seasoning, then pour over potatoes and vegetables. Reduce heat to medium. Cover with lid and cook 8 minutes or until set. Serves 2 (2 wedges each).

Western Omelet

1/2 cup red or green bell pepper, finely chopped

1/3 cup cooked potato, diced

2 slices turkey bacon, prepared, chopped

4 eggs

Spray small nonstick skillet with cooking spray, then heat over medium heat. Add peppers, potato, and bacon to skillet. Cook 4 minutes, or until vegetables are tender but crisp, stirring frequently. Remove from skillet. Place eggs in skillet; cook over medium heat 7 minutes, or until almost set in center. Spoon vegetable mixture onto half of omelet, then fold omelet in half. Serves 2 (1/2 omelet each).

Apple Pie Oatmeal

1/3 cup old fashioned oats

1/3 cup apple juice

1/2 of an apple, chopped and peeled

Splash of vanilla

2 teaspoons brown sugar

1/3 cup water

Dash of cinnamon and nutmeg

Peel and chop apple, then microwave for 1 minute. Combine all ingredients, mix and bake at 375 for 20 minutes.

Breakfast Club Sandwich

3 slices English Muffin bread, toasted

2 tablespoons mayonnaise

1 large egg, fried

2 thick slice tomato

2 slices crisp bacon

1 lettuce leaf (optional)

Spread 2 teaspoons mayonnaise on one side of each of the 3 toasted English muffin bread slices. Place 1 slice, mayonnaise side up, on a plate. Top with 1 large egg fried sunny side up. Sprinkle with salt and pepper to taste. Top with another muffin slice, mayonnaise side up. Add 1 thick tomato slice, 2 slices crisp bacon, 1 lettuce leaf (optional), and remaining muffin slice mayonnaise side down. Secure layers with toothpicks and cut sandwich into halves. Serves 1.

Chocolate Cinnamon Banana Sandwich

1 milk chocolate candy bar (3.5 ounce)

8 slices cinnamon bread

2 bananas, sliced

4 tablespoons butter, divided

1/3 cup powdered sugar

Break chocolate candy bar into 16 pieces, dividing equally over 4 slices of cinnamon bread. Top each with 1/2 sliced banana. Top with remaining bread slices. Melt 1 tablespoon of butter in skillet over medium heat. Add sandwich, chocolate side on the bottom. Cover skillet and cook until golden brown on each side. Repeat with each sandwich. Dust with powdered sugar. Serves 4.

Texas French Toast

5 slices Texas Toast

2 eggs, beaten

1/4 cup milk

2 teaspoons cinnamon sugar

3 tablespoons butter

Cut toast slices in half. Combine eggs, milk and sugar in a wide bowl. Melt butter in skillet. Dip piece of toast in the egg mixture and fry in butter. Cook until golden brown. Repeat with each piece of toast.

Serves 5.

Open Faced Breakfast Muffin

2 English Muffins, split, lightly toasted

4 slices ham

4 teaspoons Dijon mustard

4 eggs, fried or poached

4 slices Swiss cheese

Top each muffin half with a slice of ham, folding ham to fit. Spread mustard over ham, then top each with a fried egg and slice of cheese. Broil 4 to 5-inches from heat source for 2 to 3 minutes or until cheese is melted and muffins are hot. Serves 4.

Egg in a Basket

1 slice bread

2 tablespoons butter

1 large egg

1 slice American cheese

Salt and pepper to taste

Cut a 2-inch circle from the center of the bread slice. Discard the circle. Melt butter in a skillet to coat the bottom. Place the bread in the skillet at medium heat. Crack the egg directly into the center of the hole in the bread. Sprinkle egg with salt and pepper. Cook for 2 to 3 minutes, until egg is half cooked. Carefully flip the bread and the egg together. Cook for about 2 more minutes, until egg is cooked. Top with cheese. Serves 1.

Pineapple Coconut French Toast

1 frozen waffle

1 egg

2 teaspoons butter

1/4 cup crushed pineapple, drained

1 teaspoon shredded sweetened coconut

Lightly toast waffle. Place egg into a wide bowl. Melt butter in skillet to coat the bottom. Dredge waffle in the egg. Cook waffle in skillet until golden brown, 2 to 3 minutes per side. Top with drained pineapple and coconut. Serves 1.

7-Up Biscuits

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up or Ginger Ale

1/4 cup melted butter

Combine Bisquick, sour cream and 7-Up in a large bowl. Melt butter and pour into a 9 x 9-inch baking pan. Press dough into pan, spreading evenly across. Bake in oven at 450 degrees for approximately 15 minutes until golden brown.

Whole Wheat Banana Pancakes

1 cup whole wheat pancake mix

1 egg

1/2 banana, mashed

2 teaspoons canola oil

1 cup water

Combine all ingredients and mix