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Recipes
Cheesy Risotto
By gbvampy1
Combine 6 first ingredients in a casserole
- 1 cup 1 cup long grain rice
- 19 oz. 19 oz. tomatoes with juice, undrained, chopped
- 1 cup 1 cup water
- 1 tsp. 1 tsp. sugar
- 1/2 tsp. 1/2 tsp. salt
- 1 tsp. 1 tsp. parsley flakes
- 2 cups 2 cups sharp Cheddar cheese, grated
Alabama White Sauce
By gbvampy1
Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, garlic powder, worc...
- 1 cups mayonnaise
- 1/4cup apple cider vinegar
- 1/8 - 1/4 cup prepared extra-hot horseradish
- 2 tablespoons fresh lemon juice
- 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon worcestershire sauce
- 1/3 teaspoon celery seed
How to Make Instant Pot Chicken Stock
By gbvampy1
Turn the Instant Pot on to Sauté mode
- 1 rotisserie chicken carcass
- 1 yellow onion
- 1-2 carrots
- 1-2 stalks celery
- 2 cloves garlic
- 2 bay leaves
- Freshly cracked pepper or whole peppercorns
- 1 tsp apple cider vinegar
- 8 cups water
- 1/2 tsp salt, or to taste
Cantonese Tomato Beef
By gbvampy1
Marinate the beef: In a large bowl, stir together soy sauce, rice wine, and cornstarch until the cornstarch is ...
- Marinade:
- 1 pound flank steak, cut against the grain into 1/4-inch-thick slices
- 1 1/2 tablespoons peanut or vegetable oil
- 1 yellow onion, thickly sliced
- 2 cloves garlic, chopped
- 1 pound tomatoes, cut into wedges
- Freshly ground black pepper to taste
- 1 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- Sauce:
- 2 tablespoons Worcestershire sauce
- 1/2 tablespoon soy sauce
- 1/2 tablespoon Chinese rice wine or dry sherry
Chicken Tater Bake
By gbvampy1
Replace mixed veggies with asparagus
- 1 can(10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1/47 cup 2% milk
- 2 Tbsp butter cubed
- 1 1/2 cups cubed cooked chicken
- 8 oz. frozen peas and carrots, thawed
- 1 cup shredded cheddar cheese, divided
- 1/2 package (32 ounces) frozen Tater Tots
Regular Barbecue Sauce
By gbvampy1
from "Franklin Barbecue"
- 1 1/2 cups ketchup
- 1/2 cup plus 2 tablespoons water
- 1/4 cup plus 1 tablespoons cider vinegar
- 1/4 cup plus 1 tablespoons white vinegar
- 1/4 cup plus 1 1/2 teaspoons brown sugar
- 2 tablespoons plus 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon chile powder
- 1 tablespoons ground cumin
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons coarse black pepper
Instant Pot Corned Beef and Cabbage
By gbvampy1
Rinse brisket with cold water and thoroughly pat dry
- 1 (3-pound) corned beef brisket, plus pickling spice packet or 1 1/2 tablespoons pickling spice
- 1 medium onion, sliced
- 3 cloves garlic, chopped
- 1 (14.9 ounce) Guinness beer
- 1 cup beef broth
- 1 pound new potatoes
- 3 large carrots, cut into 3-inch pieces
- 1 head Savoy cabbage, cut into 2-inch wedges
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons whole grain mustard
- 2 tablespoons chopped fresh parsley leaves
Slow Cooker Beef and Noodles
By gbvampy1
Add the chuck roast, Worcestershire sauce, and seasoned salt to a slow cooker
- 2 pound chuck roast
- 2 tablespoons Worcestershire sauce
- 1 tablespoon seasoned salt
- 1 pound papperdelle noodles
- 1/4 cup butter
Beth's Spicy Oatmeal Raisin Cookies
By gbvampy1
Preheat oven to 350 degrees F (175 degrees C)
- +1/2 cup butter, softened
- +1/2 cup butter flavored shortening
- +1 cup packed light brown sugar
- +1/2 cup white sugar
- +2 eggs
- +1 teaspoon vanilla extract
- +1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- +1 teaspoon ground cinnamon
- +1/2 teaspoon ground cloves
- +1/2 teaspoon salt
- +3 cups rolled oats
- +1 cup raisins
- +1 teaspoon baking soda
- +1 teaspoon ground cinnamon
- +1/2 teaspoon ground cloves
- +1/2 teaspoon salt
- +3 cups rolled oats
- +1 cup raisins
Lemon Asparagus Chicken
By gbvampy1
Step 1 Heat the oil in a 10-inch skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast halves(about 4 breast halves)
- 1 can Campbell's® Condensed Cream of Asparagus Soup
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1/8 teaspoon black pepper
- 4 lemon slices (optional)