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KEEP IT SIMPLE

January 2, 2019
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Chicken and Waffles can make an easy breakfast or dinner.

HUNTINGTON — Five-ingredient dishes.

That’s five ingredients or fewer you don’t need to add to shopping lists, but that most kitchens should already have in the pantry, excluding water, salt, black pepper and oil.

These are added to other recipes to make quick, satisfying meals and spending less time in the kitchen.

To quote Julia Child, “Cooking well doesn’t mean cooking fancy.”

To simplify a dinner after high demands from a busy day or dinner running later than normal, less can be more in these recipes taken from “Taste of Home 5 Ingredient Recipes”:

BACON PEA SALAD

4 cups frozen peas, thawed

1/2 cup shredded sharp cheddar cheese

1/2 cup ranch salad dressing

1/3 cup chopped red onion

1/4 teaspoon salt

1/4 teaspoon pepper

4 bacon strips, cooked and crumbled

Combine first six ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.

CHICKEN AND WAFFLES

12 frozen crispy chicken strips

1/2 cup honey

2 teaspoons hot pepper sauce

8 frozen waffles, toasted

Bake chicken strips according to package directions.

Meanwhile, in small bowl, mix honey and pepper sauce.

Cut chicken into bite-size pieces; serve on waffles. Drizzle with honey mixture.

BEEF MACARONI SOUP

1 pound ground beef

2 cups frozen mixed vegetables

1 (14 1/2-ounce) can diced tomatoes, undrained

1 (14 1/2-ounce) can beef broth

1/4 teaspoon pepper

1/2 cup uncooked elbow macaroni

In large saucepan, cook beef over medium heat until no longer pink; drain.

Stir in mixed vegetables, tomatoes, broth and pepper. Bring to boil; add macaroni. Reduce heat; cover and simmer 8-10 minutes or until macaroni and vegetables are tender.

SLOPPY JOE NACHOS

1 pound ground beef

1 (15 1/2-ounce) can sloppy joe sauce

1 (12-ounce) package tortilla chips

3/4 cup shredded cheddar cheese

1/4 cup sliced ripe olives, optional

In large skillet, cook beef over medium heat until no longer pink; drain. Add sloppy joe sauce; cook, uncovered, 5 minutes or until heated through.

Arrange tortilla chips on serving plate. Top with meat mixture, cheese and, if desired, olives.

STRAWBERRY

SHORTCAKE STACKS

1 sheet frozen puff pastry, thawed

4 cups fresh strawberries, sliced

1/4 cup plus 3 tablespoons sugar, divided

1 1/2 cups heavy whipping cream

1/2 teaspoon vanilla extract

Heat oven to 400 degrees. On lightly floured surface, roll puff pastry to 10-inch square; cut into 12 rectangles (approximately 3-by 2 1/2-inch). Place on ungreased baking sheets.

Bake until golden brown, 12-15 minutes. Remove to wire racks to cool.

In large bowl, toss strawberries with 1/4 cup sugar. Let stand 30 minutes, stirring occasionally.

In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form.

To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons whipped creamand 1 tablespoon strawberries; replace top half. Top with remaining whipped cream and strawberries.

PARMESAN-RANCH PAN ROLLS

2 loaves frozen bread dough, thawed

1 cup grated Parmesan cheese

1/2 cup butter, melted

1 envelope buttermilk ranch salad dressing mix

1 small onion, finely chopped

On lightly floured surface, divide dough into 18 portions; shape each into ball.

In small bowl, combine cheese, butter and ranch dressing mix. Roll balls in cheese mixture; rearrange in two greased 9-inch square baking pans. Sprinkle with onion.

Cover rolls; let rise in warm place until doubled, about 5 minutes.

Meanwhile, heat oven to 350 degrees. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks.

CONTEST-WINNING BROCCOLI CHICKEN CASSEROLE

1 (6-ounce) package chicken stuffing mix

2 cups cubed cooked chicken

1 cup frozen broccoli florets, thawed

1 (10 3/4-ounce) can condensed broccoli cheese soup, undiluted

1 cup shredded cheddar cheese

Heat oven to 350 degrees. Prepare stuffing mix according to package directions, using 1 1/2 cups water. In large bowl, combine chicken, broccoli and soup; transfer to greased 11-by 7-inch baking dish. Top with stuffing; sprinkle with cheese. Bake, covered 20 minutes. Uncover, bake 10-15 minutes longer or until heated through.

BARBECUED CHICKEN PIZZA

1 prebaked 12-inch pizza crust

2/3 cup honey garlic barbecue sauce

1 small red onion, chopped

1 cup cubed cooked chicken

2 cups shredded part-skim mozzarella cheese

Heat oven to 350 degrees. Place crust on 14-inch pizza pan. Spread barbecue sauce to within 1/2 inch of edges. Sprinkle with onion, chicken and cheese. Bake pizza for 10 minutes or until cheese is melted.

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