5 ingredient recipes (not includining seasonings)

Reply Fri 20 Aug, 2010 08:02 pm
I realized tonight that everything I'm serving has less than 5 ingredients

Carbonara: pasta, pork, fat, eggs, cheese

Bread: flour, water, yeast, salt

Salad: lettuce, tomato, avacado, onion

What are your favorite recipes that have 5 ingredients or less?

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Type: Question • Score: 7 • Views: 1,359 • Replies: 12
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Reply Fri 20 Aug, 2010 08:48 pm
Wait, what is a spice or not a spice? Is the basil in pesto an ingredient of a spice? What about onions and garlic?

Kale, pasta, navy beans, onions, garlic (pasta can be replaced by rice, a tortilla or bulgar wheat)

Pasta, pesto (basil, garlic, nuts, oil)

Tomatoes, avocado, lime juice and oil

(Smoothie) yogurt, banana, mango, almond milk

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Reply Fri 20 Aug, 2010 08:54 pm
Frankly, if it has more than 5 ingredients I am not interested Very Happy

1. Chicken (cut into pieces) wrapped in
2. pancetta with
3.white wine and
4. mustard. Serve with
5. baguette

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Reply Sat 21 Aug, 2010 08:19 am
Ahh - the great debate about the difference between seasoning and ingredient. I don't have any idea how to answer that but I suppose it must be a matter of proportion.
Reply Sun 22 Aug, 2010 05:22 am
onions, celery, tomatoes, chopped and sauteed until a nice chunky mass. Add shrimp and adjust seasonings to make on the spicy side (or not).Serve over steamed rice. You can make it oriental by adding stuff like sesame seeds, or jambalayah by adding sarsaparilla filet.

Or you can just serve it over pasta with an abundance of garlic.
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Reply Sun 22 Aug, 2010 05:37 am
My favorite soup;

vegetable stock
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Reply Sun 22 Aug, 2010 05:40 am
Most recipes I use have less than five ingredients - unless you count the seasonings separately. If I look into the cookbooks I use most frequently, it's only baked goods that might have more than five ingredients - and even that is unusual.
Reply Sun 22 Aug, 2010 07:51 am
If I am making something I or others adore that requires more than 5 ingredients, I usually make up a larger batch, use what I need, and bottle and label the remainder. Saves time down the road.

And I try to marinate my meats before I freeze them so when they're thawing, they're already marinating. I just label the package with the name of the dish.
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Reply Tue 24 Aug, 2010 05:11 pm
Yay! A great thread idea!

roasted red pepper, pulverized in food processor with
a small handful of spinach leaves and
feta cheese, schmeared on
a wheat wrap, with
sauteed egg white in the middle of everything.
Reply Tue 24 Aug, 2010 05:13 pm
egg whites,
a dab of cinnamon,
a bit less dab of nutmeg,
a drop or two of vanilla extract - all this - madly whisked
saturate nutty wheat bread in this mess
cook mushy bread in a spritz of olive oil cooking spray
Reply Tue 24 Aug, 2010 05:14 pm
You have to roast the red pepper til you can easily peel off the skin - cause that stuff is bitter!
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Reply Tue 24 Aug, 2010 08:38 pm
funky french toast?
Reply Tue 24 Aug, 2010 09:01 pm
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