Easy chickpea salad:
one can chickpeas (garbanzo beans)
crumbled feta cheese to taste
chopped canned or jarred artichokes
fresh or canned and peeled red peppers cut into small strips
olive oil
Drain and rinse chickpeas in a bowl.
Add all other ingredients. Chill or serve as is.
Substitute pasta for chickpeas and it works just as well.
Pad Prik. Only ingredient required: phone to call local Thai place. 
OK this one probably doesn’t “count” either but easiest grilled chicken ever:
chicken
montreal chicken seasoning
Sprinkle on heavily and grill. Kicks ass every time.
Korean Kalbi Shortribs (not the thin-sliced, flat kind that you grill)
Chunky short ribs
Beef broth
Knob of fresh ginger
Soy sauce
Bottled Kalbi sauce (sort of a Korean teriyaki sauce, but stouter and spicier)
Turn the oven on to 325 degrees. Put the ribs in a dutch oven and add the broth, the knob of ginger, and a glug of soy sauce. Stew them for three hours or until they are very tender. Turn up the oven to 450, remove the pot of ribs, and lift them out of the broth and put them on a foil-lined oven pan and return them to the now-hotter oven to brown and get crusty for 15 minutes. Then paint them all over with Kalbi sauce and return them to the oven for five minutes to caramelize and get crusty.
Serve with white rice.
Leek
Onion
Potato
Broth
Sour cream
Simmer everything in the broth until done and then blend on high into a smooth soup. Top with a dollop of sour cream.
Chicken the only way I will eat it other than fried. It might sound gross, but the kid and husband and I like it.
1 package buddig beef
1 large container sour cream
1/2 pound bacon
2 cans cream of mushroom soup
6 or so chicken thighs or pieces of chicken
In a greased casserole, put down the buddig beef in the same number of stacks as you have chicken pieces - in other words if you have 6 pieces of chicken, make 6 equal stacks of beef.
Put a piece of chicken on top of each stack.
Salt and pepper the chicken well.
Put a piece of bacon on top of each piece of chicken.
Put in the oven at 350 for 45 minutes.
Mix together the sour cream and soup.
Pour it over the chicken.
Put it back in the oven for about a half hour or so till it’s all bubbly.
Eat with rice.
I can strip down (and have many times) my Thai basil chicken to the following:
Chicken (ground or cleavered into little pieces)
Basil
Fish Sauce (or oyster sauce, but that’s a little different. You could even do soy here, if you wish)
Garlic (or shallots, or red onions)
Thai chiles
Of course, you generally want to serve that with rice, too.
Not if you want me to eat it. 
Leave the soy for Chinese stuff.
Yeah, I only put soy in my “more than 5 ingredients” version, where I do about a third each of fish sauce, oyster sauce, and soy sauce. The interesting thing is that David Thompson, author of perhaps the bible of Thai cooking in English, extensive researched and in-depth with history and background, so much so that the first recipe doesn’t even occur until a couple hundred pages into it (the book is almost 700 pages[!]), has a mix of light and dark soy sauce for his Thai holy basil beef recipe. Me, I like the fish sauce, and lots of it.
Cook some rice. Spread it in an ovenproof dish.
Top with orange roughy filets.
Pour over plenty of bottled oyster sauce.
Bake until fish is done.
This is sublime, and it’s even better the next day when you break up the fish and mix it in with the rice.
Salmon en croute:
salmon fillet
spinach
cream cheese with garlic/herbs
shortcrust pastry
egg
Heat oven to 200C. Roll out shortcrust pastry so it can encase the salmon and place on baking sheet. Put the salmon in the middle. Layer on the spinach then the cream cheese. Fold over the pastry, trim, cut some slits on the top. Brush the top with beaten egg and bake for 30 minutes.
Roast lamb:
Lamb roast (not chops–never mind those toothpicks), at least 900g
Greek oregano (yes, there is a difference)
Salt
Pepper
Lemon juice.
I would also add some extra virgin olive oil, but it’s not always necessary.
Bratwurst marinated in cherry pie filling
Caramelized onions
Hot dog bun
YUMMY!
Spaghetti
Good olive oil
Lots of parmesan
Flaked chilli
Cook spaghetti, add the rest. yum!
You even have an ingredient to spare so go wild with pancetta, smoked salmon or chopped basil (or whatever you fancy)
Chicken Satsivi
Chicken pieces (drumsticks/thighs - I like boneless thighs]
2 cups walnuts (half a pound?)
7 or 8 cloves garlic
bunch of fresh coriander (cilantro)
Khmeli suneli Georgian spice mix (available from any Russian or Ukrainian grocery)
Chop the cilantro finely; grind the walnuts and garlic with the spice mix in a food processor or pestle to the consistency of a thick paste. Fold in the cilantro. Boil the chicken in just enough salted water to cover until done. Remove the chicken pieces; add enough of the still-hot bullion to the walnut/garlic/cilantro paste to form a sauce. Add the chicken pieces to the sauce - if the pieces are boneless, break them up a bit to give the sauce more surface area to infuse into.
Can be eaten warm, but is best if cooled in the refrigerator a few hours - satsivi apparently means “cold dish” in Georgian.
I could eat this three times a week with no complaints.
Coke & Ketchup Chicken
Chicken pieces
onions
1/2 cup coke
1/2 cup ketchup
oil
Brown chicken pieces–bone-in works best. Remove from pan and put in sliced or chopped onions. Cook a few minutes until softened, put chicken back, mix coke & ketchup with fork or whisk in bowl or measuring cup, pour over chicken, cook on stove on med heat until done, another 20-30 min. If liquid boils off and it’s too dry, add more coke. If sauce is too thin, take chicken out so it doesn’t get overcooked, crank up heat, and boil a few minutes until thickened.
Serve over rice, noodles, or (best of all) boiled potatoes to soak up the juices.
Seriously, this is wicked awesome. Got to try it to believe it. One of my husband’s faves. Feel free to add mushrooms if you are so inclined and want to get fancy and make a SIX-ingredient dinner.
from here Boston Baked Beans. - Cafe Society - Straight Dope Message Board
my recipe for Boston baked beans:
2 tins normal baked beans
1 onion diced
teaspoon mustard
1/2 dozen rashers fake bacon/notdogs pan fried (the notdogs are particularly good) Vegetarian
Golden syrup/treacle to taste (most recipes I’ve seen have treacle but golden syrup works fine)
in a dish in the oven until bubbly.
om nom nom nom
Pico de gallo
Tomatoes
Onion
Cilantro
Jalapenos
Garlic
A bunch of tomatoes and the rest to taste
Shrimp Stew (cut down to comply with OP)
Saute 1 onion in olive oil in wide, oven-proof skillet.
When softened, add one 28 oz can of chopped tomatoes. Stir and let cook down for about 10 minutes. Add green chiles to taste (or just use Rotel tomatoes/chiles to begin with)
Add 1-2 lbs of peeled shrimp to stew. Stir.
Crumble 1/2 to 1 lb of feta cheese over bubbling stew.
Place under broiler for 10 minutes or until cheese is browned.
Serve.
I like adding a sliced garlic clove or two to the onions. If you want, add 1/4 bottle of beer to bubbling tomatoes. Naturally, you’d add additional spices to taste, but this is essentially it. Scatter green onions and dill on top and you’re good to go.
I don’t know what this is called. I read the recipe in a local cookbook when I was a kid. In my experience, for some reason women love it, and men can take it or leave it. I’m sure that’s just the result of a small sample group, though:
Ingredients:
[ul][li]Graham crackers[/li][li]1 cup butter[/li][li]1 cup brown sugar. Probably light, but I doubt it really matters.[/ul][/li]
Optional Ingredients:
[ul][li]Chopped pecans, or any other nut. But I think pecans would be best.[/ul][/li]
Method:
[ul][li]Preheat the oven to 350.[/li][li]Line a greased (with Pam or somethign) baking pan (or a cookie sheet, if you’re careful and line the bottom of the oven with tinfoil first) with the graham crackers. Set it aside for now.[/li][li]Melt the butter in a saucepan and bring to a simmer.[/li][li]Add the brown sugar and bring it up to a simmer/boil. Leave it there for two minutes, or until it’s all expand-y and a darkish brown.[/li][li]Pour over the graham crackers. Add nuts if you want.[/li][li]Bake for 10 minutes, or until the edges are medium-ly browned.[/ul][/li]
It’s probably absolutely terrible for you. It sticks something fierce to the pan, and you’ll be scrubbing that sucker for about 20 minutes. I’ve never made it look pretty, because the graham crackers always floated and stuck together. But damn if it doesn’t taste like a little slice of heaven.
Hmmm… sounds like this calls for The Greatest Culinary Invention of the 21st Century: NONSTICK FOIL. This stuff is The Bomb. Gitchyseff some.