The 250 Best 4-Ingredient Recipes

The 250 Best 4-Ingredient Recipes


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The 250 Best 4-Ingredient Recipes by Margaret Howard

Great quick recipes for the busy cook that do not compromise taste.

Imagine creating a delicious home-cooked meal in minutes with only four simple ingredients. It's easy with these recipes.

Beginner and experienced cooks alike can make tasty and appetizing meals on those hectic days when there is barely a minute to spare. Countless recipe variations, with dozens of nutrition suggestions, kitchen tips and cooking techniques, make this an invaluable reference. Margaret Howard includes recipes to suit every taste:

  • Appetizers and beverages like tapenade and white wine
  • Spanish sangria
  • Hearty soups like cabbage beet borscht and pasta fagioli soup
  • Breakfasts like heuvos rancheros or puffy oven pancakes
  • Salads such as Italian pasta insalata or cabbage and carrot slaw
  • Seafood dishes like herb-roasted salmon and cumin-crusted halibut steaks
  • Poultry dishes like mushroom chicken stroganoff and chicken burritos
  • Meats dishes like Thai burgers and pork chops with cranberries
  • Pasta and grain dishes like broccoli and red onion pasta or sun-dried tomato quinoa
  • Vegetarian dishes like black bean chili or caramelized onion and goat cheese pizza
  • Desserts like ginger ricotta cream or raspberry mousse.

With just four simple ingredients, any cook can prepare and enjoy delicious meals in minutes.

Product Details

ISBN-13: 9780778800668
Publisher: Rose, Robert Incorporated
Publication date: 01/01/2009
Pages: 208
Product dimensions: 7.00(w) x 10.00(h) x 0.50(d)

About the Author

Margaret Howard is an author, registered dietitian and a professional home economist.

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250 Best 4-Ingredient Recipes 4 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
At first, my opinion here was that any book offering a pizza recipe starting with frozen crust is a crime against humanity, but then I simmered down a bit. I am, after all, something of a fanatic about pizza--and about authentic, complete recipes in general. And then I remembered that I have two kids who have two sterling qualities: Both are a) employed and b) living elsewhere. The big thing is to keep them that way. So fars as a) is concerned I'm helpless, but for b) I'm going to enlist the aid of this book. Increasingly we live in an age when more and more people--especially young people--think cooking is something only their parents do, and when they grow tired of warming up take-out Chinese in the microwave, they start inviting themselves to dinner. Partly it's the fault of parents who didn't involved kids in the kitchen in the first place, so consider this book the make-up course. Anyone who hasn't cooked, doesn't cook or thinks he can't cook can and should take this book of clear, simple, easily followed recipes and go to school on it. OK, there are lots of simple and simple-minded recipes like hot-salsa cheese dip and sloppy joes, but there's lots of other stuff they should have learnt about much earlier: tapenade, for example, Indian chicken, pork tenderloin. In short, dishes originating in actual civilizations, not marketing campaigns. In not too much time the user of this book will become competent at the very least, and he'll save a bundle over the cost of take-out. Whether he actually finds himself awakening to the delights of serious cooking and eating--that's another story. For now I'll be happy if my kids--who'll be getting their copies pronto--will progress to the point that I am at least once in a while able to dine at their apartments because they're not ashamed to invite me and I'm not afraid to accept. (Bill Marsano is an award-winning magazine writer on wines/spirits, travel and food.)