Take 5: 5 recipes, 5 ingredients or less

Family Features

What does it take to bring out your inner chef and wow a crowd? It just takes five.

These five recipes use five ingredients or less for kicked-up dishes that are perfect for a backyard barbecue or end-of-summer party. And the best part — they’re quick and easy.

By using versatile ingredients such as Pace Picante sauce and salsas as marinades, add-ins and toppings, you cut down on prep time without cutting out flavor. And that means you can take five and relax — and enjoy the party, too.

For more creative recipes and serving suggestions, visit www.pacefoods.com.

Grilled Skewered Shrimp

Prep: 20 minutes

Cook: 10 minutes

Makes: 6 servings

2‚Ñ3 cup Pace Picante sauce

1 can (about 8 ounces) tomato sauce

3 tablespoons packed brown sugar

2 tablespoons lemon juice

11‚Ñ2 pounds large shrimp, peeled and deveined

Stir picante sauce, tomato sauce, sugar and lemon juice in large bowl. Add shrimp and toss to coat.

Thread shrimp on 12 skewers.

Lightly oil the grill rack and heat grill to medium. Grill the shrimp for 10 minutes or until cooked through, turning and brushing often with picante sauce mix ture. Discard any remaining picante sauce mixture.

Tip: For even easier preparation, buy frozen large shrimp already peeled and deveined. Just thaw and use instead of fresh shrimp.

Fettuccine Picante

Prep: 15 minutes

Cook: 5 minutes

Makes: 4 servings

1‚Ñ2 cup Pace Picante sauce

1‚Ñ2 cup sour cream

1‚Ñ3 cup grated Parmesan cheese

1‚Ñ2 pound fettuccine, cooked and drained

2 tablespoons chopped fresh cilantro leaves

Heat picante sauce, sour cream and cheese in a 2-quart saucepan over medium heat until mixture is hot and bubbling.

Place fettuccine and cilantro into a large serving bowl. Add mixture and toss to coat. Serve with additional picante sauce.

Tip: You can use mild, medium or hot picante sauce in this recipe.

Simply Spicy Grilled Chicken

Prep: 5 minutes

Cook: 40 minutes

Makes: 4 servings

3‚Ñ4 cup Pace Picante sauce

3‚Ñ4 cup barbecue sauce

2 pounds chicken parts, skin removed

1 cup uncooked regular long-grain white rice

2 green onions, sliced (about 1‚Ñ4 cup)

Stir picante sauce and barbecue sauce in a small bowl. Reserve 3‚Ñ4 cup for rice.

Lightly oil grill rack and heat grill to medium. Grill chicken for 20 minutes. Brush chicken with remaining picante sauce mixture. Grill for 20 minutes more or until chicken is cooked through, turning and brushing often with the picante sauce mixture. Discard the remaining picante sauce mixture.

Cook rice according to package directions without salt. Stir in reserved 3‚Ñ4 cup picante sauce mixture and onions. Serve rice with chicken.

Serving Suggestion: Serve with grilled zucchini and sliced ripe tomatoes topped with chopped fresh basil. For dessert serve pineapple chunks.

Sizzling Picante Burgers

Prep: 5 minutes

Cook: 10 minutes

Makes: 4 servings

1 pound ground beef

1‚Ñ2 cup Pace Picante sauce

4 Pepperidge Farm Classic Hamburger Rolls, split

Thoroughly mix beef and picante sauce. Shape mixture into 4 (1‚Ñ2-inch-thick) burgers.

Grill burgers 10 minutes or until desired doneness, turning once and brushing often with additional picante sauce.

Serve burgers on rolls with addi tional picante sauce.

Serving Suggestion: Serve with coleslaw or fresh cut vegetables and ranch dressing for dipping and corn-on-the-cob. For dessert — sliced watermelon or fresh fruit salad.

Salsa Verde Vinaigrette

Prep: 5 minutes

Makes: 1 cup

11‚Ñ4 cups Pace Salsa Verde

1‚Ñ4 cup olive oil

1 tablespoon cider vinegar

1‚Ñ4 teaspoon ground black pepper

Mixed salad greens

Beat salsa, oil, vinegar and black pepper with fork or whisk in medium bowl. Pour over salad greens, tossing lightly until coated.

Salsa Verde Shrimp: Toss 1‚Ñ2 pound hot cooked shrimp and 1‚Ñ4 cup vinaigrette in medium bowl. Serve over hot cooked rice. Serves 2.

Salsa Verde Shrimp Salad: Toss 1‚Ñ2 pound cold cooked shrimp, 1‚Ñ4 cup vinaigrette and 4 cups mixed salad greens in large bowl. Serve immediately. Serves 2.