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Recipes
Spaetzle
By gbvampy1
1 Fill 4-quart Dutch oven half full with water; heat to boiling
- 2 large eggs, beaten
- 1/4 cup milk or water
- 1 cup all-purpose flour*
- 1/4 teaspoon salt
- Dash pepper
- 1 tablespoon butter or margarine
Pressure Cooker Shrimp Boil
By gbvampy1
Add all ingredients to pressure cooker pot (in order listed) 2
- 1 16 ounce can beer
- ◦1 heaping tablespoon Old Bay seasoning
- ◦1 teaspoon crushed red peppers
- ◦1/2 teaspoon salt
- ◦A few grinds of black pepper
- ◦2 sweet onions, cut in chunks
- ◦8 cloves garlic, peeled and slightly crushed
- ◦About a pound of tiny potatoes, or larger potatoes cut into chunks
- ◦4 ears of corn, cut into thirds
- ◦12 ounces (fully cooked) smoked sausage such as Andouille or Kielbasa
- ◦1-1/2 pounds fresh shrimp (in shells, heads removed)
Perfect Potato Salad
By gbvampy1
Cut potatoes in halves or thirds, then boil until fork tender
- 5 pounds Russet Potatoes (about 8 Medium Russets)
- ◾1-1/2 cup Real Mayonnaise (NOT Miracle Whip)
- ◾4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)
- ◾5 whole Green Onions, Sliced Up To The Darkest Green Part
- ◾8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)
- ◾1 teaspoon Kosher Salt (more To Taste)
- ◾1/2 teaspoon Paprika
- ◾1/2 teaspoon Black Pepper
- ◾4 whole Hard Boiled Eggs
Green Chile Quiche
By gbvampy1
Idea
- 6 eggs
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup chopped roasted green chile, frozen or canned is fine
- 1 cup shredded Mexican cheese blend
- (1) prepared pie crust, store-bought is fine
Instant Pot Cheeseburger Mac Homemade Hamburger Helper
By gbvampy1
garnish with chopped green onions, chives or parsley a Mexican blend cheese goes great as does a double ch...
- 1 T coconut oil or other suitable oil
- 1 lb lean ground beef
- 1/2 C diced sweet onion
- 2 garlic cloves minced
- 1 tsp kosher salt
- 1/4 tsp black pepper freshly cracked
- 1/2 tsp dry thyme
- 1 T Worcestershire sauce
- 2 T tomato paste
- 4 C beef broth OR 3 C beef broth + 1 C water
- 2 C shredded cheddar cheese or cheddar blend
- 16 oz elbow macaroni dry
Hot Crab Dip
By gbvampy1
In a small bowl, combine milk and salsa
- 1/2 1/2 1/2 cup whole milk
- 1/3 1/3 1/3 cup salsa
- 3 3 3 packages (8 ounces each) cream cheese, cubed
- 2 2 2 packages (8 ounces each) imitation crabmeat, flaked
- 1 1 1 cup thinly sliced green onions
- 1 1 1 can (4 ounces) chopped green chilies
- Assorted crackers or fresh vegetables
Sous Vide Garlic Herb Butter Steaks
By gbvampy1
Season steaks to taste with salt, pepper and a small amount of garlic powder
- 4 Filet Mignon Steaks about 1/2 pound each
- Kosher salt
- Freshly ground pepper
- Garlic powder
- 2 tablespoons of butter
- 1 clove of garlic finely minced
- 2 tablespoons of chopped fresh flat leaf parsley
- 1-2 tablespoon of vegetable oil
Pressure Cooker Easy Pork Chops in Mushroom Gravy
By gbvampy1
Pat chops dry and season liberally with Lemon Pepper (or your favorite seasoning)
- 4 bone-in thick pork chops
- 2 tablespoons vegetable oil
- 1 1/2 cups water
- 1 can condensed cream of mushroom soup
- Lemon pepper
Sous Vide Smoked Brisket Recipe
By gbvampy1
You can grind pepper in a pepper mill, a food processor, or a blade grinder, but the easiest way to get a consisten...
- 2 ounces coarsely ground black peppercorns (about 1/3 cup; 55g) (see note above)
- 2 1/4 ounces kosher salt (about 1/4 cup; 65g)
- 1/4 ounce (10g) pink salt (optional; see note above)
- 1 flat-cut or point-cut brisket, about 5 pounds (2.25kg)(see note above)
- 1/4 teaspoon liquid smoke (optional; see note above)
- Dill pickles, sliced yellow onion, and white bread, for serving
Pressure Cooker Beef barley soup
By gbvampy1
Set the pressure cooker to Browning
- 2 tsp olive oil
- 3/4 lb stew beef (chuck roast is great), cut into 1/2-inch dice
- 1 medium onion, diced
- 1/4 cup chopped celery
- 2 carrots, trimmed and diced
- 8 oz sliced mushrooms (I like cremini)
- 1 Tbsp dried thyme leaf
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1/2 tsp fresh black pepper
- 1 cup pearl barley, rinsed and drained
- 4 cups chicken broth (low-sodium store bought, or homemade) + 2 cups water