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Recipes
German Beer Cheese Spread
By gbvampy1
1. Place cheese in a food processor; pulse until finely chopped, about 1 minute
- 1 pound sharp cheddar cheese, cut into 1/2-inch cubes
- 1 tablespoon Worcestershire sauce
- 1-1/2 teaspoons prepared mustard
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup German beer or nonalcoholic beer
- Assorted crackers
Simple Sesame Noodles
By gbvampy1
Whisk all ingredients (except noodles and green onions) together in a bowl
- 12 ounces, fluid Thin Noodles, Cooked And Drained
- 1/4 cup Soy Sauce
- 2 Tablespoons Sugar
- 4 cloves Garlic, Minced
- 2 Tablespoons Rice Vinegar
- 3 Tablespoons Pure Sesame Oil
- 1/2 teaspoon Hot Chili Oil
- 4 Tablespoons Canola Oil
- 4 whole Green Onions, Sliced Thin
Baked Spaghetti Pie
By gbvampy1
Brown ground beef with onions, garlic and peppers
- 1/2 box spaghetti (about 9 oz)
- 2 tbsp butter
- 2 eggs beaten
- 1/2 cup gruyere cheese grated
- 1 1/2 cups cottage cheese
- 1 1/2 lbs of ground beef
- 1 medium onion chopped
- 2 cloves garlic finely chopped
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1 can tomatoes (28 oz) drained and chopped
- 1 can tomato paste (6 oz)
- 1 tsp sugar
- 2 tbsp fresh oregano (or 1 tsp dried)
- 1/2 tsp salt
- 1 tsp pepper
- 1 1/2 cups mozzarella cheese shredded
Bang Bang Chicken
By gbvampy1
To make the sauce, whisk together mayonnaise, honey and sriracha in a small bowl; set aside
- 1/2 cup vegetable oil, or more, as needed
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup Panko
- FOR THE SAUCE
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce (I used Chili Garlic Paste)
- 1 tablespoon honey
- 2 tsp. Frank's hot sauce (I used 1tsp sriracha)
Deep-Dish Sausage Patty Pizza
By gbvampy1
1 Heat oven to 400°F. In 2-quart saucepan, heat 2 tablespoons oil over medium-high heat
- Sauce
- 2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
- 1/4 cup chopped onion
- 2 teaspoons finely chopped garlic
- 1 can (28 oz) Muir Glen™ whole peeled tomatoes, drained, 1/2 cup juice reserved and tomatoes coarsely chopped
- 1 teaspoon basil leaves
- 1 bay leaf
- 1/4 teaspoon salt
- 2 or 3 dashes black pepper
- Pizza
- 1 lb bulk sweet Italian pork sausage
- 2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
- 1 tablespoon cornmeal
- 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
- 4 cups shredded mozzarella cheese (1 lb)
- 2 teaspoons grated Parmesan cheese
Chicken Parmesan Sliders
By gbvampy1
Preheat oven to 350°F. Place the bottom half of the slider buns in a greased casserole dish
- 15 Slider Buns
- 1 lb Breaded Chicken Tenders * *These should be cooked already** (weight is approx.)
- 2 c Pasta Sauce
- 2 c Mozzarella Cheese, shredded
- 1/2 c Parmesan Cheese, shredded
- 3 Tbsp butter, melted
- 1 tsp Garlic powder (more to taste)
- 1 tsp Italian seasoning
Pressure Cooker Applesauce
By gbvampy1
1.Place the apple pieces, apple juice, sugar and cinnamon in the pressure cooker and stir to combine
- 10 large Jonagold apples, peeled, cored, and quartered or sliced
- 1/4 cup apple juice or water
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Freezer Apple Pie Filling
By gbvampy1
In a large bowl, toss apples with lemon juice and set aside
- 16 cups apples, peeled and thinly sliced
- 4 tablespoons lemon juice
- 4 cups white sugar
- 1 cup cornstarch
- 4 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 8 cups water
Grilled Corn and Heirloom Tomato Salad
By gbvampy1
Step 1 Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the gril...
- For the dressing:
- 3 ears of corn on the cob
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 2 cups small heirloom tomatoes, chopped
- 1/2 medium red onion, diced
- 1/4 cup basil leaves, roughly chopped
- Reynolds Wrap® Non-Stick Foil
- 1/4 cup olive oil
- 2 tablespoons vinegar
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sous Vide Butter-Poached Potatoes
By gbvampy1
Step 1 Set the Anova Sous Vide Precision Cooker to 190°F (87°C)
- 1 pound small Yukon gold potatoes, cut in half (or fingerling potatoes)
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced fresh thyme or rosemary (optional)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper