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Cooking with the Library: 5-Ingredient Recipes by Taste of Home

recipes made from cookbook
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Looking for a quick and easy weeknight mealSomething fast and budget friendly? Try these recipes from 5 Ingredient Recipes by Taste of HomeCheck out this and other cookbooks at the Public Library website and on Hoopla.  

 

More 5-ingredient cookbooks!

 

https://youtu.be/czfeTMElu9k

Bacon Potato Corn Chowder

Ingredients 

  • 1/2 pound bacon strips, chopped 
  • 1/4 cup chopped onion 
  • 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed 
  • 1 can (14-3/4 ounces) cream-style corn 
  • 1 can (12 ounces) evaporated milk 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper 

 

Directions 

  1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender. 
  2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water. 
  3. Add corn, milk, salt, pepper, potatoes, and reserved potato water to saucepan; heat through. Stir in bacon and onion. 

1 cup: 335 calories, 13g fat (6g saturated fat), 37mg cholesterol, 592mg sodium, 44g carbohydrate (10g sugars, 3g fiber), 12g protein. 

Serves 6. 

 

 

 

 

 

 

 

 

Sweet Onion Skillet Bread  

Ingredients

  • 1 large sweet onion, thinly sliced 
  • 2 tablespoons butter 
  • 2 tablespoons olive oil, divided 
  • 1 can (13.8 ounces) refrigerated pizza crust 
  • 1/4 cup grated Parmesan cheese 

 

Directions

  1. In a large cast-iron or other ovenproof skillet*sauté onion in butter and 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15-20 minutes. Set aside. 
  2. Brush bottom and sides of skillet with remaining oil. Unroll crust into skillet; flatten crust and build up edge slightly. Top with onion mixture and cheese. Bake at 450° until golden brown, 10-12 minutes. Cut into 4 wedges. 

*PLYMC librarian’s note: I used a sheet pan and it worked just as well. 

 

Nutrition Facts 

1 wedge: 415 calories, 17g fat (5g saturated fat), 19mg cholesterol, 776mg sodium, 53g carbohydrate (9g sugars, 2g fiber), 11g 

Serves 4.