Top Ten best Instant Recipes!

With recipes this easy, those forget-to-meal-prep nights can be way less stressful. From chicken to fish to pasta, there’s something for every picky eater in here, and not a single complicated recipe in sight.

When it comes to hunger be It either midnight or mid day we all personally face this issue, That sometimes even with the best available options and ideas we always think about what to eat and consume everyday new!

Here are some of the most fast and easy to cook recipe ideas for all the food lovers out there,

These cuisines can be made at home or out, With least available options for flavors and ingredients. Check them out!

Let us know in the comments if you guys want complete recipe and steps of all the ideas!

 

1. Penne with Triple Tomato Sauce

I like to use tomatoes in three forms— fresh, sun-dried and paste—for thick and creamy, deeply tomatoey sauce.

Ingredients

1 pound penne

2 medium tomatoes

4 oil packed sun dried tomatoes

2 tablespoons tomato paste

4 large basil leaves

1 garlic clove

1/3 cup olive oil

 

 

2. Pan-Roasted Salmon with Tomato Vinaigrette

Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen’s cookbook, The Food You Want to Eat.

Ingredients

1 pint grape tomatoes, halved

1 medium shallot, thinly sliced

1 tablespoon drained capers

2 tablespoons red wine vinegar

Salt

3 tablespoons extra-virgin olive oil

4 center-cut salmon fillets with skin (about 7 ounces each)

Freshly ground pepper

1/2 teaspoon ground cumin

2 tablespoons canola oil

1 tablespoon minced parsley

1 tablespoon chopped basil

 

3. Mark Bittman’s Grilled Skirt Steak with Chimichurri Sauce

New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.

Ingredients

2 cups chopped parsley

2/3 cup extra-virgin olive oil

6 tablespoons fresh lemon juice

2 tablespoons minced garlic

2 teaspoons crushed red pepper

Salt and freshly ground pepper

4 pounds skirt steak

 

 

4. Grilled Cheese-and-Bacon Sandwiches with Cheese Curds

Cheese curds are small chunks of just-made cheese that haven’t yet been pressed into a shape. They’re milky and especially delicious in a grilled cheese sandwich like this one.

Ingredients

1/2 beef bouillon cube (about 1 teaspoon)

1/4 cup mayonnaise

2 teaspoons Sriracha

Salt and freshly ground pepper

1 tablespoon vegetable oil

1 medium onion, thinly sliced

2 teaspoons cider vinegar

12 slices of bacon

2 tablespoons unsalted butter, softened

8 slices of white sandwich bread

1/2 pound sharp cheddar, cut into 4 slices

3 ounces cheddar cheese curds

5. Chicken in Vinegar Sauce

Master French chef Paul Bocuse’s recipe reflects his interest in lightening up the classics. For his poulet au vinaigre de vin, he’s swapped fresh tomatoes for tomato paste, used lower-acid rice vinegar in place of red wine vinegar and significantly reduced the amount of butter.

Ingredients

4 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

4 garlic cloves, unpeeled

One 3 3/4 pound chicken, cut into 10 pieces

Kosher salt and freshly ground pepper

1/2 cup rice vinegar

2 medium tomatoes, seeded and cut into 1/2-inch dice

2 tablespoons chopped flat-leaf parsley

6. Marseille-Style Shrimp Stew

Large shrimp make this a knife-and-fork stew. Melissa Clark spreads a garlicky French rouille on toasts for dipping in the stew.

Ingredients

2 garlic cloves, minced

Salt

1/2 cup mayonnaise

1 teaspoon fresh lemon juice

1/2 teaspoon paprika

Pinch of cayenne pepper

3 tablespoons extra-virgin olive oil

1 medium fennel bulb, cored and finely chopped

1 onion, finely chopped

4 garlic cloves, minced

Three 1-inch strips of orange zest

Pinch of ground cloves

1 cup bottled clam juice

1 cup canned whole tomatoes, chopped

1/4 teaspound pepper

1 1/2 pounds jumbo shrimp, peeled and deveined

Toasted baguettes, for servingoon saffron threads, crumbled

Freshly ground pepper

1 1/2 pounds jumbo shrimp, peeled and deveined

Toasted baguettes, for serving

7. Curried Cod and Mussels

Alain Ducasse cooks mussels, then removes the top half of each shell before serving them with haddock and a curry sauce with mussel jus. Home cooks can serve the mussels with both of their shells and replace the haddock with easier-to-find cod.

Ingredients

1/4 cup dried porcini mushrooms

3/4 cup boiling water

1 tablespoon extra-virgin olive oil

1/4 cup minced shallots (about 1 large)

1 Granny Smith apple, finely diced

1 garlic clove, minced

1 tablespoon Madras curry powder

2 thyme sprigs 

Salt and freshly ground pepper

2 pounds mussels, scrubbed

1/2 cup heavy cream

1 pound skinless cod fillets—bones removed, fish cut into 2-inch chunks

Crusty bread, for serving

 

 

8. Barley Soup with Scotch

This hearty, risotto-style barley soup gets a burst of flavor from Scotch whisky.

Ingredients

6 cups vegetable broth

1 cup barley grits

2 tablespoons plus 1 teaspoon vegetable oil

1 large onion, finely diced

1 tablespoon Scotch whisky

2 tablespoons unsalted butter

Salt and freshly ground pepper

1/4 cup celery leaves

1 ounce dry salami, sliced paper-thin (about 20 slices)

Crème fraîche, for serving

9. Mustard-Baked Chicken with a Pretzel Crust

This dish matches chicken with the classic NYC street-vendor combo: pretzels and mustard.

Ingredients

1/2 pound hard pretzels, coarsely crushed (4 cups)

1/2 cup canola oil

1/2 cup whole-grain mustard

2 tablespoons Dijon mustard

1/4 cup water

3 tablespoons red wine vinegar

Salt and freshly ground pepper

6 large skinless, boneless chicken breast halves

10. Mini Black-Bottom Cheesecakes

In these single-serving desserts from WatsBest, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don’t need any special equipment to make them—just a muffin tin and foil liners.

Ingredients

Vegetable oil spray

24 plain chocolate wafer cookies, preferably Nabisco

3 tablespoons unsalted butter, melted

8 ounces cream cheese, at room temperature

1/4 cup sugar

2/3 cup fromage blanc (6 ounces), at room temperature

2 large eggs

2 teaspoons pure vanilla extract

1/4 cup seedless raspberry preserves, warmed

7 Comments

Leave a Reply