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Recipes
5-Minute Pizza Sauce Recipe Card
By gbvampy1
Can use same oz of fresh toms, seeded and skinned, and process in ace blender soup 1 for canning purposes
- 1 24 oz can crushed tomatoes
- 2 teaspoons to 3 minced garlic or 2 to 3 garlic cloves see note
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Rustic Honey Cake
By gbvampy1
Preheat oven to 350°
- 1/2 cup butter, softened
- 1 cup honey
- 2 large eggs
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Assorted fresh fruit and additional honey
- Chopped pistachios, optional
Instant Pot Beets
By gbvampy1
Put water and whole beets in your Instant Pot
- 6 beets
- 1 cup water
- to and pepper to taste
Pressure Cooker Cherry Compote
By gbvampy1
Add 8 ounces of cherries, sugar, and lemon juice to pressure cooking pot; stir to combine
- 1 (16 ounce) package frozen dark cherries
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon almond extract
INSTANT POT LEMON BLUEBERRY JAM CHEESECAKE
By gbvampy1
Combine the graham cracker crumbs and butter
- 1 c. graham cracker crumbs
- 2 T. butter, melted
- 2 (8 oz.) pkgs. Cream Cheese
- 1/4 c. sugar
- 1/2 c. lemon blueberry jam (or your favorite, seedless flavor)
- 1 T. flour
- 2 eggs, room temperature
- Heavy cream, whipped, if desired
Fettuccine with Ham and Cream
By gbvampy1
Cut ham into small chunks
- 1 ⁄2 cup prosciutto or 1⁄2 cup unsmoked ham
- 1 ⁄4 cup butter
- 2 shallots, finely chopped
- salt & pepper
- 2 ⁄3 cup heavy cream
- 12 ounces fettuccine
- 1 ⁄2 cup parmesan cheese
Pressure Cooker Beef Barley Vegetable Soup
By gbvampy1
Brown the beef in the pressure cooker
- 1 1⁄4 lbs lean ground beef
- 1 (28 ounce) can crushed tomatoes
- 2 1⁄2 cups water
- 1 ⁄2 cup barley
- 3 large carrots (about 8 oz. total)
- 2 stalks celery
- 1 large idaho potato (about 10 oz.)
- 1 medium onion (about 6 oz)
- 1 clove garlic
- 1 ⁄2 teaspoon dried basil
- 1 ⁄2 teaspoon dried thyme leaves
- 1 ⁄2 teaspoon dried rosemary
- 1 ⁄2 teaspoon dried marjoram
- 1 ⁄4 teaspoon salt
- fresh ground black pepper
Fay’s Seafood Gumbo
By gbvampy1
Makes 2 gallons....cut in half
- 1 1/2 cups vegetable oil
- 2 cups flour
- 2 large onions, chopped
- 3 bell peppers, chopped
- 1 bunch celery, chopped
- 3 bunches green onions, chopped
- 1 whole garlic bulb, peeled and minced
- 1 bunch parsley, chopped
- 6 bay leaves
- 2 (16-oz.) cans whole tomatoes, mashed
- 16 cups water, divided
- 1/2 cup salt, more to taste
- 10 lbs. shrimp, peeled and deveined
- 3 (6-oz.) cans crabmeat
- Cajun seasoning, to taste
Dry-Rubbed Flank Steak with Grilled Corn Salsa
By gbvampy1
I used salt pepper and garlic powder instead of the rub below
- Steak and Salsa:
- 2 tablespoons light brown sugar
- 1 tablespoon ancho chile powder
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon granulated garlic
- 1 teaspoon English mustard powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil, plus more for grill
- 3 ears of corn, shucked
- 1/4 red finely chopped
- 1 pt cherry tomatoes halved
- 1 cup fresh cilantro chopped
- 1/3 cup fresh lime juice
- salt and pepper to taste
- 1 1/2 pound flank steak
Layered Casserole
By gbvampy1
Brown meat and onions, (drain fat)
- 1 pound ground beef (or venison)
- 1 medium onion, chopped (or onion powder)
- 1 30 ounce can tomato sauce
- 1 teaspoon chili powder (or more to taste)
- few dashes of A-1 sauce
- 1 teaspoon Worcestershire sauce
- Can of Mushrooms, drained
- 2-3 cloves garlic, minced
- 1 pound egg noodles, cooked
- 2 cups shredded cheddar cheese
- I family size cream of mushroom soup (undiluted)