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Recipes
Beef Demi-Glace
By gbvampy1
Reduce wine until syrupy. Add remaining ingredients and reduce by 85%
- 5 1/2 C beef stock
- 1/2 C red wine
- 1/8 C glucose syrup
- Pinch Salt
- Pinch MSG optional
Hamburger Soup
By gbvampy1
In a large pot, cook ground beef and onions on medium high heat
- 1 1/2 lbs lean ground beef
- 1 onion, diced
- 28 oz can diced tomatoes
- 1 cup water
- 3 10 oz cans consomme
- 10 oz can tomato soup
- 3 celery stalks, diced
- 4 carrots, peeled and diced
- 1/2 tsp dried thyme
- 2 cups small pasta shells, uncooked
- salt and pepper, to taste
Pressure Cooker Vegetable Soup
By gbvampy1
Place all ingredients in your 6 quart electric pressure cooker and stir well
- 2 Cups Beef Broth
- 15 oz Tomato Sauce
- 15 oz Diced Tomatoes with Basil, Garlic and Oregano
- 1/3 Head of Cabbage – Chopped
- 4 Cloves Garlic- Minced
- 1/2 Cup Onions or Shallots- Chopped
- 4 Large Carrots- Peeled and Cut into Chunks
- 5 Ribs Celery- Sliced
- 1 Cup Corn
- Steak Seasoning- To Taste (in lieu of salt and pepper)
Lobster Bisque
By gbvampy1
Fill a large pot with 1/2 inch of water
- Kosher salt
- 2 live lobsters, weighing around 3 pounds total
- 2 tablespoons olive oil
- 1 carrot, chopped
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 2 tablespoons tomato paste
- 1 cup medium sherry
- 2 cups fish stock or clam broth
- 1/2 cup long-grain white rice
- 1 cup heavy cream
- Cayenne pepper, to taste
Pressure Cooker Chunky Potato Cheese Soup
By gbvampy1
Select Saute and add butter to the pressure cooker pot
- 2 tablespoons butter
- 1/2 cup chopped onion
- 6 cups peeled and cubed potatoes
- 2 14 oz. cans chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 tsp red pepper flakes
- 2 tablespoons dried parsley
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 oz. cream cheese, cut into cubes
- 1 cup shredded cheddar cheese
- 2 cups half and half (can use fat free but soup will be thinner)
- 1 cup frozen corn
- 6 slices crisp-cooked bacon, crumbled
Pressure Cooker Chicken and Rice Soup Recipe
By gbvampy1
Wash and peel the carrots
- 1 cup long grain rice
- 2 – 3 cups diced leftover chicken or turkey (1/4" dice)
- 2 cups diced carrot (1/4" dice)
- 1/2 - 1 cup diced celery (1/4" dice) (optional)
- 6 cups chicken broth
- 2 tablespoons vermouth or white wine
- 1 head of garlic
- 1 tablespoon Chicken Base
Sesame Chicken
By gbvampy1
Cut chicken breast into 1 inch strips or bite size pieces
- 6 skinless boneless chicken breast, halves, pat dry with paper towels
- 1 ⁄2 cup honey
- 1 ⁄2 cup soy sauce
- 1 cup water
- 2 tbsp corn starch
- 1 ⁄2 tsp (up to 1) ground ginger, (fresh is better)
- 1 ⁄2 tsp (up to 1) red pepper flakes, (optional)
- 1 tbsp sesame seeds, toasted
10 Minute Tomato Sauce from America's Test Kitchen
By gbvampy1
Melt butter in saucepan over medium heat
- 1⁄4 cup onion, grated
- 2 tablespoons butter
- 1⁄4 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 2 garlic cloves, crushed
- 1 (28 ounce) can crushed tomatoes
- 1⁄4 teaspoon sugar
- 1 tablespoon olive oil
- 2 tablespoons fresh basil, chopped
Lacto-Fermented Berries
By gbvampy1
Put the berries into a wide mouth pint size mason jar
- 2 cups mixed berries: any berries except strawberries
- 2 tbsp honey or rapadura
- 1/2 tsp culture starter mixed with a few tbsp water (or 2 tbsp whey)
- 1/4 tsp sea salt
- filtered water
Sous Vide Maple-Glazed Carrots
By gbvampy1
Note: The bag of carrots can be cooled in an ice bath and held in the refrigerator until ready to finish
- 5 medium carrots, peeled and sliced into 1/2" thick rounds
- 1-1/2 tablespoons maple syrup
- 1 tablespoon butter
- 2 tablespoons water
- 1 teaspoon salt