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Cookbook Reviews
The 5 in 10 Cookbook
by Paula Hamilton
ISBN 0-688-11927-1
Pub. John Boswell Management, Inc., and King Hill Productions, 1993
Tired of take-out? Pizza man knows you by name? This little book will help you get dinner on the table in a hurry.
Limited to 5 ingredients and
10 or so minutes, these dishes are a snap to put together but retain flavor.Written by 2 married food professionals, the 164 recipes fall into 8 categories: appetizers & snacks, soups, salads, meat, fish, pasta, vegies & sides, desserts.
This would be a great book for newlyweds or couples. We found some of the dishes are "too gourmet" for the whole family.
One of the nicest things about this little book is that it is spiral bound, so it lays flat while you are trying to whip together those quick meals!
Order the 5 in 10 Cookbookhardcover - $10.50
Sample Recipes From The 5 in 10 Cookbook:
* Exported from MasterCook *
Balloon Biscuits
Recipe By : The 5 in 10 Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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4 tablespoons butter
1/2 cups sugar
1/4 teaspoon cinnamon
2 packages refrigerated buttermilk biscuits -- (4 1/2 ounces each)
12 large marshmallows1. Preheat the oven to 425 degrees F. Line a laige baking sheet with a
piece of parchment or wax paper or spray with nonstick vegetable coating.2. Cut the butter into small pieces and place in a glass pie plate.
Microwave on High for 30 to 60 seconds, until the butter is melted. In a
small bowl, combine the sugar and cinnamon.3. Remove the biscuits from the package. Roll or pat each one out to a
4-inch circle. Place a marshmallow in the center of a biscuit. Bring the
dough up to enclose the marshmallow completely. Pinch the ends to seal.4. Holding the sealed ends, roll the top and sides of the biscuit in the
butter, then in the cinnamon-sugar. Place on the baking sheet, seam side
down. Repeat with the remaining ingredients.5. Bake the biscuits on the middle rack of the oven for 8 to 10 minutes,
until golden brown.12 BISCUITS
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* Exported from MasterCook *
Cheesy Chicken
Recipe By : The 5 in 10 Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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6 skinless -- boneless chicken
-- breast halves
-- (about 5 ounces
-- each)
1/3 cup Dijon mustard
1/4 cup dry white wine
2 cups fresh bread crumbs
1 cup grated Romano cheeseEveryone loves this recipe for mustard-flavored chicken breasts baked
under a blanket of cheese and bread crumbs.1. Heat the oven to 500 degrees F. Pound the chicken breasts to flatten
slightly. Combine the mustard and wine in a shallow dish; stir to blend.
In another shallow dish, combine the bread crumbs and cheese; toss to mix.
Lightly coat a baking sheet with nonstick vegetable spray.2. Dip the chicken into the mustard mixture, turning to coat both sides.
Then dredge the chicken in the crumbs to coat well. Place the chicken on
the baking sheet. Repeat the steps to coat the remaining chicken breasts.3. Bake for about 8 minutes, until the chicken is white in the center but
still juicy and the crumb coating is golden brown. If the crumbs aren't
brown enough, place under the broiler for another minute or so.
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* Exported from MasterCook *
Fasta Pasta Puttanesca
Recipe By : The 5 in 10 Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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1 pound spaghetti
3 cups chunky marinara sauce with garlic
3/4 cup pitted oil-cured or kalamata olives
1/4 cup tiny -- (nonpareil) capers
8 flat anchovy filletsThe important ingredient in this earthy pasta sauce is olives. Oilcured
black olives are best for this recipe, although they do have to be pitted.
A good alternative is to buy imported pitted kalamata olives. A prepared
marinara sauce is fine to use in this recipe as long as it's well seasoned
with garlic.1. In a large pot of boiling salted water, cook the spaghetti according to
package directions until tender but still firm, about 8 to 10 minutes.2. Meanwhile, in a saucepan, combine the marinara sauce with the olives
and capers. Cook over medium heat, stirring, until heated through.3. When the pasta is done, drain and transfer to a large serving platter.
Spoon the warm sauce over the pasta and garnish with the anchovy fillets.
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* Exported from MasterCook *
Fusilli With Sauteed Eggplant And Feta Cheese
Recipe By : The 5 in 10 Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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1 pound fusilli
1/2 pound feta cheese
1 medium eggplant
1/4 cup extra virgin olive oil
3 cups chunky spaghetti sauceDepending on the brand of pasta you buy, it takes anywhere from 6 to 12
minutes to cook fusilli-so it's important to read the package directions
carefully.1. In a large pot of boiling salted water, cook the fusilli until tender
but still firm.2. While the fusilli is cooking, cut the feta cheese into 1/2-inch dice
and set aside. It's not necessary to be exact, and don't worry if the feta
crumbles.3. Cut the eggplant into 3/4-inch dice. Heat the oil in a large, heavy
frying pan. Add the eggplant cubes and cook, stirring frequently, until
the eggplant softens and begin to brown, about 5 minutes. Stir in the
spaghetti sauce and feta cheese and heat through.4. Drain the pasta. Toss gently with the sauce and serve.
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* Exported from MasterCook *
Green Beans With Peanut Sauce
Recipe By : The 5 in 10 Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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1 bag -- (1 pound) frozen
-- French-cut green
-- beans
2 large garlic cloves
1 can unsweetened coconut milk -- (13 1/2 ounces)
1/4 cup chunky peanut butter
1 tablespoon soy sauceThis creamy Indonesian-inspired peanut sauce turns plain green beans into
something special.1. Place the green beans plus 3 tablespoons water in a microwave-safe
casserole. Cover and microwave on High for 7 1/2 minutes, stirring the
beans halfway through the cooking time.2. Meanwhile, prepare the peanut sauce. Mince the garlic or crush it
through a press and set aside. Pour the coconut milk into a medium
saucepan. Whisk in the peanut butter until smooth. Then stir in the soy
sauce and garlic.3. Drain the beans and spoon into a serving dish. Pour the peanut sauce
over the beans and serve.6 SERVINGS
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* Exported from MasterCook *
Parmesan Pumpkin Soup
Recipe By : The 5 in 10 Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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1 can solid-packed pumpkin -- (16 ounces)
1 can chicken broth -- (14 1/2 ounces)
1 1/4 cups milk
1/2 cup grated Parmesan cheese
1/4 teaspoon grated nutmegParmesan cheese adds a nice textural contrast to this otherwise creamy
soup.1. Place the pumpkin, chicken broth and milk in a medium saucepan. Bring
to a simmer over medium high heat, about 5 minutes.2. Stir in the cheese and nutmeg and heat through, stirring occasionally,
1 to 2 minutes. Ladle into soup bowls and serve.4 SERVINGS
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* Exported from MasterCook *
Pasta Shells With Corn And Chicken
Recipe By : The 5 in 10 Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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1 pound small pasta shells -- (conchigliette)
1 1/2 heavy cream
1/2 cup grated Parmesan cheese
2 cups diced cooked chicken -- (about 1 pound)
1 1/4 cups corn kernels -- fresh, frozen or
-- canned
Salt and freshly ground pepperConchigliette, small seashell-shaped pasta, capture the creamy corn and
chicken sauce. All you need is a green salad to complete a hearty meal.
Use leftover roasted or poached chicken for this recipe or buy some cooked
chicken from your supermarket deli or favorite take-out food shop.1. In a large pot of boiling salted water, cook the conchigliette until
tender but still firm, 8 to 9 minutes.2. Meanwhile, heat the cream in a medium saucepan. When the cream is hot
but not boiling, stir in the cheese. Add the chicken and corn and heat
through. Season with salt and pepper to taste.3. Drain the pasta and pour into a serving bowl. Pour the sauce over the
pasta and toss gently, until the pasta is well coated with the sauce.4 SERVINGS
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* Exported from MasterCook *
Quick Chicken Paprikash
Recipe By : The 5 in 10 Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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1 1/2 pounds skinless -- boneless chicken
-- breasts or cut-up
-- boneless chicken
-- pieces
1 medium onion
2 tablespoons oil
1 cup sour cream
2 tablespoons paprika
Salt and freshly ground pepperIt's worth buying full-flavored imported sweet Hungarian paprika for this
recipe. Serve over quick-cooking rice or fresh pasta.1. Cut the chicken crosswise into strips about 1/2-inch wide. Thinly slice
the onion.2. Heat the oil in a large frying pan. Add the onion. Cook over
medium-high heat, stirring occasionally, until the onion is translucent,
about 3 minutes. Push to one side. Add the chicken strips and cook,
stirring, until the chicken begins to brown, about 3 minutes longer.3. Reduce the heat to medium. Combine the sour cream and paprika. Stir
into the chicken and onion mixture. Season with salt and pepper to taste.
Heat through without allowing the sauce to boil. Serve immediately.4 servings
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* Exported from MasterCook *
Quick Noodle Pudding
Recipe By : The 5 in 10 Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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1 package wide egg noodles -- (12 ounces)
1 carton -- (1 pint) small-curd
-- cottage cheese
1 cup sour cream
1/2 cup plus 2 tablespoons firmly packed brown
-- sugar
2 tablespoons butterThis streamlined sweet "kugel" casserole makes a great nutritious dessert
or a brunch dish.1. Preheat the broiler. Butter an 8-inch square baking pan. Cook the egg
noodles in a large pot of boiling salted water, according to package
directions, just until tender but still firm, about 5 minutes. Drain the
noodles in a colander, then return them to the pot.2. Stir in the cottage cheese, sour cream and 1/2 cup of the sugar. Pour
the noodle mixture into the buttered pan. Sprinkle the remaining sugar and
the butter, cut into small pieces, on top of the noodles. Place the
casserole under the broiler about 3 inches from the heat and broil for 3
to 4 minutes, until the top is crispy and golden brown.4 to 6 servings
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* Exported from MasterCook *
Ravioli In Walnut Cream Sauce
Recipe By : The 5 in 10 Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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1 package meat-stuffed ravioli -- (1 pound)
1 cup walnut pieces
1 1/4 cups heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons finely chopped parsleyThis dish is wonderful, although very rich. We're more likely to serve it
for a first course than for an entree. It doesn't matter whether you use
chicken, veal or beef ravioli or if it's fresh, refrigerated or frozen as
long as it's high quality.1. In a large pot of boiling salted water, cook the ravioli according to
package directions just until tender but still firm, about 7 minutes.2. Place the walnuts in a food processor and process until they are finely
ground.3. Heat the cream in a saucepan. Stir in the ground walnuts and Parmesan
cheese. Heat through, being careful that the cream doesn't boil.4. When the ravioli are done, drain off the water and pour them into a
serving bowl. Pour the sauce over the ravioli and sprinkle on the parsley.
Serve immediately.4 MAIN-COURSE OR 6 First course servings
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* Exported from MasterCook *
Sage And Cornmeal-Crusted Jack Cheese
Recipe By : The 5 in 10 Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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1 wheel -- (1 pound)
-- garlic-flavored
-- Jack cheese
1 egg
1 cup yellow cornmeal
2 tablespoons ground sage
1 cup oil for fryingServe this appetizer as soon as it turns golden brown, so the cheese is
still melted. Spread the hot sage-flavored cheese on unsalted tortilla
chips. Mango chutney makes a nice accompaniment.1. Cut the wheel of cheese into 12 wedges. Break the egg into a shallow
bowl. Beat until blended. Combine the cornmeal and sage in a shallow pie
plate.2. Heat the oil in a large frying pan. While the oil is heating, dip the
wedges of cheese into the egg, then dredge in the cornmeal, turning to
coat all sides.3. Fry the coated wedges of cheese in the hot oil, turning to brown all
sides, for about 2 minutes. Remove the cheese with a slotted spoon to
small plates and serve immediately along with tortilla chips.12 SERVINGS
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* Exported from MasterCook *
Smoked Chicken Dressed With Pesto Mayonnaise
Recipe By : The 5 in 10 Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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1 1/2 pounds smoked chicken
1/2 cup marinated sun-dried tomato halves
1 head butter lettuce
1/3 cup mayonnaise
3 tablespoons pestoPesto goes with smoked chicken the way oysters go with
Champagne-perfectly!1. Cut the chicken into 1-inch dice. Cut the tomato halves into thin
strips. Separate the head of lettuce into leaves. Rinse and dry the
lettuce.2. Combine the mayonnaise and pesto, stirring until well blended. Then
fold in the chicken and tomatoes.3. Arrange the lettuce leaves on 4 plates. Top with the chicken salad and
serve.4 SERVINGS
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* Exported from MasterCook *
Spicy Walnuts
Recipe By : The 5 in 10 Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
1 1/2 tablespoons crumbled dried thyme leaves
1/2 teaspoon hot pepper sauce
1 pound shelled walnut or pecan halves -- (4 cups)
1/2 teaspoon saltDon't say we didn't warn you that these salty, spiced nuts can be
addictive. If they aren't all gobbled up as snacks, toss some over salads
or float on top of soup.1. Preheat the oven to 425 degrees F. In a 1 1/2- to 2-quart bowl, combine
the oil, thyme and hot sauce. Add the nuts and stir gently until the nuts
are well coated with the oil and seasonings.2. Place the nuts in a single layer on a large baking sheet. Scrape any
oil or thyme that remains in the bowl over the nuts. Then sprinkle on the
salt.3. Bake for 8 to 10 minutes, until the nuts are toasted. Check
occasionally to be sure they don't get too brown.MAKES 1 QUART
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* Exported from MasterCook *
Zucchini Pancakes
Recipe By : The 5 in 10 Cookbook
Serving Size : 3 Preparation Time :0:00
Categories : Sara HAmount Measure Ingredient -- Preparation Method
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1 pound zucchini
3 green onions
1 egg
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oilCrisp zucchini pancakes go wonderfully with so many entrees and also make
a nice appetizer topped with a dab of sour cream and chives.1. Coarsely shred the zucchini on the shredding disc of a food processor
or on the large holes of a hand grater. Place the zucchini in a medium
bowl. Trim off the root ends and most of the tops from the green onions.
Mince the rest and add to the zucchini along with the egg, flour, salt and
pepper. Stir until well combined.2. Heat 2 tablespoons of the oil in a large frying pan. When the oil is
hot, drop about 1/4 cup of batter at a time into the pan to form 3
pancakes about 3 1/2 inches in diameter. Cook until brown on both sides,
about 5 minutes total cooking time. Repeat with the remaining oil and
batter. Serve 2 per person.3 SERVINGS
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