Innholdsfortegnelse for allrecipes 5-Ingredient Recipes 2022 i Allrecipes

The dinnertime struggle is real. But not to worry—we have you covered! In this special edition of Allrecipes magazine, learn secrets from fellow home cooks and our test kitchen experts to minimize the time spent in the kitchen, all while maximizing flavors and ease. Each recipe calls for just 5 ingredients—plus a few on-hand staples (at right)—so you can cook up dinners your family will love on even your busiest days. Here are a few of the amazing five-and-done recipes you’ll find inside: JACOB’S EASY GRILLED SALMON (page 37) RADISH TOP SOUP (page 51) SLOW COOKER BUFFALO CHICKEN LETTUCE WRAPS (page 74) HAPPY COOKING! THE EDITORS Follow us on social! @allrecipes LETTERS & COMMENTS: feedback@armagazine.com SUBSCRIPTION HELP: allrecipes.com/magaccount or email us at alrcustserv@cdsfulfillment.com or call 800-837-9017 FINISH WITH FRESH! Fresh herbs, citrus, mixed greens, and other…

Flat-leaf Parsley — Upgrade your eggs. Stir a handful of chopped parsley into the egg mixture for any omelet, scramble, frittata, or quiche. — Perk up pesto. Swap parsley for basil for a twist on herb pesto. Toss with pasta, spoon over grilled meat or fish, or use as a dipping sauce for bread. — Brighten up hummus. Add ½ cup parsley leaves before processing hummus for green goddess dressing vibes. — Extend its life. Fill a Mason jar with an inch or two of water, then trim the stems and store the parsley like a bouquet of flowers. Put a plastic bag loosely over the leafy ends and change the water each time you notice it browning. It should stay fresh for about 2 weeks. BUTTERMILK — Slip it in a smoothie. Replace half…

PESTO BASE FORMULA 1 CUP STAR INGREDIENT (BELL PEPPERS, SUN-DRIED TOMATOES, OR KALE) + ½ CUP NUTS + 1½ TO 2 OZ. SHREDDED OR CRUMBLED CHEESE + ⅓ CUP EXTRA-VIRGIN OLIVE OIL + 4 CLOVES GARLIC, SLICED + 2 TO 4 TBSP. WATER ↓ Put star ingredient, nuts, cheese, oil, and garlic in a food processor. Process until nearly smooth. Thin to desired consistency with water. Season to taste with salt. Serve over foods such as chicken breasts, salmon, whole-wheat pasta, or roasted potatoes. BASE VINAIGRETTE FORMULA TOTAL 15 MIN MAKES GENEROUS ½ CUP SUBMITTED BY EATANDRUN armagazine.com/base-vinaigrette ↓ ¼ CUP OIL (such as olive oil, avocado oil, and/or sesame oil) + ¼ CUP SOMETHING SOUR (such as white wine vinegar, lime juice, and/or rice vinegar) + 1 TBSP. SOMETHING HERBY (such…

BLACK BEAN BREAKFAST BOWLS HANDS-ON 10 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY MATT D 81 REVIEWS 1 Tbsp. olive oil8 eggs, lightly beaten¼ tsp. salt¼ tsp. black pepper1 (15-oz.) can black beans, rinsed and drained2 Tbsp. chopped fresh cilantro2 avocados, peeled and sliced½ cup chilled fresh salsa or pico de gallo Heat oil in a large skillet over medium heat. Add eggs, salt, and pepper; cook, stirring, until eggs are set, 3 to 5 minutes. Put beans in a microwave-safe bowl; microwave, covered, until warm, about 1 minute. Stir in cilantro. Divide warmed beans among 4 serving bowls. Top each with eggs, avocado slices, and salsa. armagazine.com/black-bean-breakfast-bowls PER BOWL: 370 CAL; 23G FAT (5G SAT); 18G PRO; 22G CARB (8G FIBER, 2G SUGARS); 650MG SODIUM “My mom had…

MUSHROOM BEEF BURGERS HANDS-ON 20 MIN TOTAL 20 MIN SERVES 8 SUBMITTED BY JUANITA S 7 REVIEWS Serve these burgers on buns with your favorite toppings. We love the classics—lettuce, tomato, onion, mustard, and pickles. 3 cups finely chopped mushrooms (8 oz.)1 cup finely chopped onion3 cloves garlic, minced1 tsp. Italian seasoning1 tsp. salt½ tsp. black pepper2 lb. 85%-lean ground beef 1. Stir together mushrooms, onion, garlic, Italian seasoning, salt, and pepper in a large bowl. With moistened hands, add beef and gently mix just until evenly combined. Shape into eight ½-inch-thick patties. 2. Preheat an outdoor grill to medium heat (325°F to 375°F). Lightly oil grate. Grill patties, covered, 5 to 7 minutes per side, or until an instant-read thermometer inserted into centers registers 160°F. armagazine.com/mushroom-beef-burgers PER BURGER (WITH…

RADISH TOP SOUP HANDS-ON 15 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY LAURA NASON 188 REVIEWS Pretty up this soup with thinly sliced radishes and parsley leaves. 4 cups radish greens (from 3 to 4 bunches of radishes)2 Tbsp. butter1 cup chopped onion2 russet potatoes, coarsely chopped (2 cups)4 cups low-sodium chicken broth½ tsp. saltBlack pepper, to taste 1. Rinse radish greens thoroughly to remove any grit. Drain. 2. Melt butter in a 4- to 6-qt. saucepan over medium heat. Cook onion until tender, about 3 minutes. Stir in greens and potatoes to coat with butter. Add broth and salt; bring to a boil. Reduce heat and simmer, uncovered, until potatoes are very tender, about 30 minutes. 3. Let mixture cool slightly. Purée with an immersion blender (or in…

Beans 1. STUFFED AVOCADOS Toss together rinsed and drained canned pinto beans with fresh pico de gallo. Spoon into avocado halves, then sprinkle with crumbled queso fresco. 2. PUNCHED-UP PESTO Canned beans bring a creamy mouthfeel and nutty flavor to pesto. Just swap out all or some of the nuts in any pesto recipe with an equal amount of canned beans. 3. CRISPY AIR FRYER BEAN SNACKS Rinse and drain one 15-oz. can black or kidney beans. Pat dry with paper towels. Drizzle with 1 Tbsp. olive oil, then sprinkle with ½ tsp. chili powder or other seasoning—such as Italian, Cajun, Montreal steak, or Jamaican jerk. (If the seasoning has no salt, add ¼ tsp. salt.) Spread beans in a single layer in the basket of an air fryer…