The 5-Ingredient Dutch Oven Cookbook: One Pot, 101 Easy Reci…

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One-pot meals, 5-ingredient simple ― the perfect gift for the busy home cook in your life

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
Publication date ‏ : ‎ March 26, 2019
Language ‏ : ‎ English
Print length ‏ : ‎ 164 pages
ISBN-10 ‏ : ‎ 1641523867
ISBN-13 ‏ : ‎ 978-1641523868
Item Weight ‏ : ‎ 14.7 ounces
Dimensions ‏ : ‎ 7.5 x 0.4 x 9.25 inches
Best Sellers Rank: #9,956 in Books (See Top 100 in Books) #3 in Dutch Oven Recipes #5 in Cast Iron Recipes #90 in Quick & Easy Cooking (Books)
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