Allrecipes allrecipes 5-Ingredient Recipes 2022

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 fresh ingredients go a long way…

ANDY’S SPICY GREEN CHILE PORK HANDS-ON 10 MIN TOTAL 8 HR, 10 MIN SERVES 8 SUBMITTED BY ANDYMPLS 301 REVIEWS For taco night, serve the shredded pork in small tortillas with sliced radishes and limes for squeezing. 2 cups chopped white onion (1 large onion)2½ lb. pork shoulder roast1½ tsp. salt½ tsp. black pepper1 (16-oz.) jar green salsa½ cup chopped fresh cilantro, plus more for garnish2 serrano peppers, or to taste 1. Spread onion in a 4½- to 5-qt. slow cooker. Sprinkle pork all over with salt and pepper; transfer to slow cooker. Pour salsa over pork, sprinkle with cilantro, and add serranos. 2. Cook, covered, on Low until meat falls apart easily, about 8 hours. Gently transfer pork to a platter; shred using 2 forks. Remove and chop serranos. 3. Pour cooking liquid through a sieve set over a…

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 BUN, WITHOUT TOPPINGS): 402 CAL; 22G FAT (9G SAT); 26G PRO;…

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 the…

RED CURRY CHICKEN HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY CULINARY ENVY 19 REVIEWS Serve this simple curry with fresh basil and sliced chile pepper, plus lime wedges for squeezing. 1 (7-oz.) pkg. dried rice stick vermicelli noodles2 Tbsp. olive oil or vegetable oil1 lb. boneless, skinless chicken breasts, cut into bite-size pieces¼ tsp. salt1 (14-oz.) can unsweetened coconut milk1 cup water¼ cup red curry paste 1. Soak noodles in hot water2 minutes; drain. 2. Heat oil in a large skillet over high heat. Season chicken with salt. Cook until browned, about 4 minutes. 3. Stir in drained noodles, coconut milk, water, and red curry paste. Bring mixture to boiling. Reduce heat and simmer, uncovered, until sauce is creamy and chicken is no longer pink, about 5 minutes. armagazine.com/red-curry-chicken PER SERVING (1½ CUPS): 579 CAL; 26G FAT (16G SAT);…

SWEET AND SPICY GRILLED SHRIMP HANDS-ON 10 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY THEGODDESSGIGI 63 REVIEWS 8 bamboo skewers¼ cup chili-garlic sauce¼ cup honey1 lb. large shrimp (31-35 count per lb.), peeled and deveined, with tails intact 1. Preheat grill for medium-high heat (375°F to 450°F) and lightly oil grate. 2. Stir together chili-garlic sauce and honey in a small bowl. Set aside about one-third for dipping. 3. Thread shrimp onto skewers, piercing through the head and tail ends. Grill shrimp, frequently turning and basting with sauce, until firm and pink, about 10 minutes. Serve with reserved sauce. armagazine.com/sweet-and-spicy-grilled-shrimp PER SERVING (2 SKEWERS AND 2 TBSP. SAUCE): 148 CAL; 1G FAT (0G SAT); 20G PRO; 17G CARB (0G FIBER, 19G SUGARS); 463MG SODIUM GRILLED CHICKEN WITH ROSEMARY AND BACON HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY SKOO 367 REVIEWS 4 (6-oz.) boneless, skinless…