Easy and delicious pantry recipes - GulfToday

Easy and delicious pantry recipes

pantry recipes 3

Jalapeno canned corn muffins. TNS

We are sure you have stocked up on quite a few staple canned, bottled, bagged and boxed food, so why not use them to whip up an easy dinner?

Here are some recipes for those pantry items.


Instead of cornmeal, you can use polenta, semolina or even all-purpose flour for these dinner muffins. And if you have a can of cream-style corn instead of canned corn kernels, that is OK, too.


1 cup cornmeal

1 (8.5-ounce) can whole kernel corn

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon jalapeno pepper, seeded and chopped finely

3 eggs, slightly beaten

1 cup shredded sharp cheddar cheese, divided

1/2 cup milk

1/3 cup oil

12 pickled jalapeno rings, optional


1. Preheat oven to 375 degrees. Grease a 12-cup muffin pan.

2. In a large bowl, combine cornmeal, corn kernels, baking powder, salt and jalapeno pepper with a spatula.

3. Add eggs, 3/4 cup cheddar cheese, milk and oil. Combine all the ingredients together well.

4. Divide corn mixture among the muffin cups. Top each muffin with the remaining 1/4 cup cheese. Place a pickled jalapeno on top of each muffin, if using.

5. Bake for about 20 to 25 minutes, until a tester inserted into the centre of the muffins comes out clean.


Use Parmesan cheese and crushed potato chip topping to make it even more delicious for children. If you don’t have potato chips, substitute panko breadcrumbs or crushed cornflakes. If you don’t have elbow noodles you could use egg noodles, bow ties or even spaghetti. Peas give the dish some colour but people can be finicky about them, so they’re optional.

pantry recipes 2 Tuna casserole with elbow macaroni. TNS


8 ounces (about 2 cups) medium egg noodles or elbows, cooked and drained

1 can condensed mushroom soup

1/2 cup milk or chicken broth

2 cans (about 5 ounces each) tuna in water, drained

1 cup frozen green peas

1/2 cup grated Parmesan cheese

2 tablespoons butter, divided

1/2 small onion, finely chopped (about 1/4 cup)

1 celery stalk, finely diced (about 1/4 cup)

Coarse salt and freshly ground black pepper

1/2 teaspoon dried thyme

Large handful of potato chips, crushed

Smoked paprika, for topping (optional)


1. Preheat oven to 350 degrees and position rack in the middle position. Coat a 13-by-9-inch casserole dish with cooking spray.

2. Cook the noodles in salted water until al dente according to package directions. Drain and rinse the noodles in cold water to stop them from cooking.

3. Pour the noodles into a large bowl and add soup, milk or broth, tuna, peas and cheese. Toss to combine.

4. In large skillet over medium-high heat, melt 1 tablespoon butter. Add onion and celery and cook until softened, about 3 minutes. Season with salt and pepper.

5. Add thyme and continue to cook until onion and celery are translucent, about 2 more minutes.

6. Pour the vegetables over the tuna-noodle mixture in the bowl and mix to combine. Immediately pour into the prepared casserole dish.

7. Sprinkle crushed potato chips evenly over the casserole. Melt remaining 1 tablespoon butter in microwave, and drizzle on top. Sprinkle with smoked paprika, if desired.

8. Bake, uncovered, until the casserole is bubbly and top is golden, about 30 minutes. Serve piping hot.


Forget the P&J sandwich; treat the children to a P&J pinwheel instead. Anything goes in these pinwheels and so substitute peanut butter with almond or cashew butter and use any fruit spread you might have.

pantry recipes 1 Peanut butter and jelly pinwheels. TNS


3 tablespoons butter

1 bag (10 ounces) marshmallows or 4 cups miniature marshmallows

7 cups crushed honey-nut frosted cornflakes or plain cornflakes

1/2 cup crunchy or creamy peanut butter

1/2 cup raspberry or strawberry preserves


1. Line a 15-by-10-by-1-inch baking pan with parchment paper, leaving 1-inch paper overhanging short sides of the pan; spray with cooking spray.

2. In a large bowl, microwave butter uncovered on high for about 45 minutes or until melted. Add marshmallows; toss to coat. Microwave 1 to 1 1/2 minutes longer. Stir until marshmallows are completely melted and mixture is well mixed.

3. Add cereal; stir until well mixed. Spoon into baking pan, pressing gently with hands lightly moistened with water.

4. Transfer parchment paper with cereal mixture onto work surface. Spread peanut butter over cereal mixture. Then spread raspberry or strawberry preserves.

5. Tightly roll up cereal mixture, starting with a long end, peeling away paper as you roll. Place roll on a cutting board. Using a serrated knife, cut roll crosswise into 3/4-inch slices.

Tribune News Service

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