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One-pot meals, 5-ingredient simple
The Dutch oven is the ultimate secret weapon for simple meals―but what if it could be even simpler? The 5-Ingredient Dutch Oven Cookbook is here to deliver, with 101 one-pot Dutch oven recipes that only require 5 main ingredients!
Using just five fresh, flavorful ingredients, this Dutch oven cookbook serves up recipes without the prep and clean-up stress that can get in way of hearty, homemade cooking. Start off your morning with Cinnamon French Toast Casserole or watch your family rush to the dinner table for a Barbecue Beef Brisket they’ll ask for every night. One thing is for sure: whichever recipe you choose, it’s going to be tasty and easy.
Inside The 5-Ingredient Dutch Oven Cookbook, you’ll find:
Dutch oven basics―Learn everything you need to master cooking in your Dutch oven and make homemade meals a breeze.
5-ingredient Dutch oven recipes―Make grocery shopping and cooking a snap with a short list of easy-to-find ingredients―your one-pot wonder will do the rest!
101 family-friendly meals―Whether you serve up classic favorites like Sloppy Joes or mix things up with Teriyaki-Glazed Salmon, this cookbook has you covered for breakfast, lunch, dinner, and dessert.
Dutch ovens have helped generations of home cooks serve up delicious, homestyle meals in one pot―and now you can do it with just 5 ingredients.
From the Publisher
SAMPLE RECIPE:
INGREDIENTS 1 tablespoon extra-virgin olive oil 3 celery stalks, chopped 3 carrots, peeled and chopped 4 cups chicken broth (store-bought or homemade, recipe in book) 2 cups water 2 boneless, skinless chicken thighs (about 8 ounces total) 1 (10-ounce) package fresh tortellini salt and pepper
VARIATION: To make this dish vegetarian, add 10 ounces of sliced mushrooms instead of the chicken and use vegetable broth. You do not have to take the mushrooms out of the pot. Just stir in the tortellini and finish cooking.
Super Easy Chicken Tortellini Soup
1. In a Dutch oven on the stove top over medium heat, heat the olive oil. Add celery and carrots. Sauté for 3 minutes or until the veggies start to soften. Pour in the broth and water. Add the chicken to the pot.
2. Bring to a boil, then reduce the heat to low. Simmer the chicken for 15 minutes or until it is no longer pink and its juices run clear. Transfer the chicken to a cutting board to cool.
3. Stir the tortellini into the broth and cook for 3 to 4 minutes, until tender. Meanwhile, shred the chicken thighs and mix the meat into the pot of soup.
4. Season with salt and pepper and serve.
Publisher : Callisto (March 26, 2019)
Language : English
Paperback : 164 pages
ISBN-10 : 1641523867
ISBN-13 : 978-1641523868
Item Weight : 14.7 ounces
Dimensions : 7.5 x 0.4 x 9.25 inches
Customers say
Customers find the book’s recipes easy to follow with simple ingredients. They appreciate the food tips and suggestions for additions, substitutions, cooking, and storage hints. Many customers consider it a good value for money, with well-written and well-designed content that covers Dutch oven cooking basics. The book is described as sturdily constructed with pages in good condition. However, some customers feel there are no pictures of the food made with these recipes.
AI-generated from the text of customer reviews
