Lip-Smacking Under 10-minute Recipes To Try Out At Home
5 Under 10-minute recipes
1. Velvety Cream of Tomato Soup
What you need:
2 can campbell tomato soup
1 can Nestle cream
1 can water
1 slice Kraft cheese
1/2 cup shredded mozarella Oregano
What you do
Mix tomato soup, water and nestle cream in a saucepan.
Add cheese and ½ cup shredded mozarella.
Increase heat to high and boil for five minutes.
Reduce heat, and stir for additional two minutes.
If consistency is too thick, add water. Sprinkle with oregano and serve with a warm bun.
2. Chicken Quesadillas
What you need:
4 Large flour tortillas
Two cups grated cheese - either mild or sharp cheddar
Olive oil
Sliced mushrooms
Green onions
Black olives (slice)
Fresh tomatoes (dice)
Chicken pieces
Sour cream
Salsa dip
What you do:
Heat a large frying pan to medium high heat.
Add a small amount of olive oil and spread it around the bottom of the pan with a spatula.
Take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.
Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc.
Reduce heat to low. Flip tortilla after 45 seconds.
The tortilla should by now be browned slightly.
If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.
Remove from pan when sufficiently brown and cut into wedges. Serve with salsa and sour cream.
3. Chicken Noodle Soup
What you need:
One packet fresh udon noodles
2 slices of chicken (cut into pieces)
1/ 4 can bamboo shoots
1/ 4 can button mushrooms (chop)
1/2 onion (chop)
One cube Maggie vegetable stock
One tablespoon sesame oil
Two tablespoon chicken rice chili
Spring onions (for garnishing)
4 cups water
1 tablespoon olive oil
What you do:
Stir fry onions and olive oil in the pot.
Once brown, add water and vegetable stock.
Leave to boil for two minutes.
Add remaining ingredients into the pot.
Boil for about 7-8 minutes. Garnish with spring onions. Serve.
4. Cobb Salad With Balsamic Vinaigrette
What you need:
8 slices bacon
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
kosher salt and pepper
12 1/2- to 3-pound rotisserie chicken
2 heads green-leaf lettuce, torn into pieces
4 ounces blue cheese, crumbled
1 pint cherry tomatoes, cut in half
1 avocado, chopped
1 small red onion, chopped
What you do: Cook the bacon in a medium skillet over medium heat until crisp, about 8 minutes.
Transfer the bacon to a paper towel–lined plate.
Transfer 1 tablespoon of the drippings to a small bowl.
Add the oil, vinegar, and ¼ teaspoon each salt and pepper to the bacon drippings. Whisk and set aside.
Shred the chicken meat, using your fingers or a fork, and discard the skin and bones.
Combine the lettuce, cheese, tomatoes, avocado, onion, and chicken in a large bowl.
Crumble the bacon over the salad and serve with the vinaigrette.
5.Chicken Tacos
What you need:
1 store-bought rotisserie chicken
2cups store-bought red or green salsa
8 taco shells
1cup (4 ounces) grated Cheddar or Monterey Jack cheese
8sprigs fresh cilantro (optional)
1/2cup sour cream
1 avocado, chopped
1 lime, quartered
What you do:
Remove the meat from the chicken and shred.
Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through.
Fill the taco shells with the chicken and top with cheese and cilantro (if desired). Serve with the sour cream, avocado, and lime wedges on the side.
Written by
Roshni Mahtani
