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Recipes
Traditional Chimichurri
By gbvampy1
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper
- 1/4 cup coarsely chopped parsley
- 3 tablespoons red wine vinegar
- 4 large garlic cloves, minced (2 1/2 tablespoons)
- 2 tablespoons oregano leaves
- 2 teaspoons crushed red pepper
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
Spicy Oven-Fried Chicken
By gbvampy1
Could possibly be air fried
- 2/3 c. all-purpose flour
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. crushed red pepper flakes
- 1 tsp. crumbled dried thyme
- 1/2 tsp. garlic powder
- Freshly ground black pepper
- 1 (3 lb.) chicken, quartered or 3 lbs. chicken legs, breast or thighs
- 1 lg. egg
- 1/4 c. milk
- 2/3 c. cracker meal
- 3 tbsp. finely chopped parsley
- 1/2 c. unsalted butter, melted
Fried Cheesy Pickles
By gbvampy1
Drain your pickles and use a paper towel to pat off any excess moisture
- 12 dill pickle spears
- 12 slices Havarti cheese
- 12 egg roll wrappers
- Flavorless oil, for deep-frying
- Ranch dressing mixed with Sriracha to taste, for dipping
HOMEMADE VENISON BRATWURST RECIPE FROM SCRATCH
By gbvampy1
Mix the ingredients together and put mixture in food grinder
- 2 lbs ground venison
- 2 lbs ground pork butt (fatty meat for flavor)
- 1 large onion, minced or grated
- 1/2 tsp brown sugar
- 1 TBS kosher salt
- 1/2 tsp ground sage
- 1/2 tsp caraway seed (or to taste)
- 1/4 tsp cayenne pepper (optional)
- 1 tsp freshly grated black pepper
- 2/3 cup dark beer (see note below)
How to Make Lacto-fermented Pickles
By gbvampy1
1. Place one clump dill and 1-2 leaves, if using, at bottom of jar
- 3-4 small to medium pickling cucumbers, quartered, halved or whole, per quart-sized jar
- One bunch dill
- 1 TBSP sea salt
- 1-2 cloves garlic
- 1 TBSP mustard seeds or 1-2 TBSP pickling spices from your health food store, optional
- 2-4 of any tannin-rich leaves like grape leaves, oak leaves, raspberry leaves or cherry leaves, optional (though helpful for a good crunch!)
Beef Noodle Stir Fry
By gbvampy1
Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl
- For the sauce/marinade:
- 2/3 c. reduced-sodium soy sauce
- 2/3 c. beef broth
- 2 Tbsp. brown sugar
- 4 cloves garlic, minced
- 2 tsp. minced ginger
- 1 tsp. cornstarch
- For the stir fry:
- 1 lb. boneless beef sirloin steak, sliced thin
- 1 lb. linguini noodles
- 4 tsp canola oil, divided
- 1 red bell pepper, sliced thin
- 1 onion, sliced thin
- 2 carrots, sliced into match-sticks
- 2 c. broccoli florets
- 1-2 c. cabbage, shredded
- sesame seeds, to taste (optional)
Whole Wheat Pita Bread
By gbvampy1
In the bowl of an electric mixer, combine water, yeast and honey; let stand until foamy, about 5 minutes
- 1 1/4 cups warm water (100-110 degrees F)
- 1 (1/4-ounce) packet active dry yeast
- 1 teaspoon honey
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole-wheat flour
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
Caramelized Apple Tart Lyonnaise
By gbvampy1
Center a rack in the oven and preheat the oven to 400 F
- All-purpose flour, for dusting
- ◦1/2 pound puff pastry, rolled into a 6-inch square, 1/2-inch thick, refrigerated until needed
- ◦1 egg yolk whisked with 1 tablespoon water
- ◦5 Rome or Golden Delicious apples, peeled, split, cored, and sliced into very thin wedges
- ◦3 tablespoons unsalted butter, softened
- ◦1 vanilla bean, split, inside scraped and scrapings mixed with 5 tablespoons sugar
- ◦Sweetened whipped cream, creme fraiche, or vanilla ice cream
Blender Chocolate Mousse
By gbvampy1
Place chocolate chips, egg and coffee liqueur or vanilla in blender and chop
- 1 cup semisweet chocolate chips
- 1 egg, room temperature
- 1 teaspoon coffee liqueur or vanilla extract
- 1 cup heavy cream
- Fresh whipped cream (optional)
- 1/2 cup fresh berries (optional)
Macaroni and Tomato Beef Sauce
By gbvampy1
COOK beef, onion and garlic in large skillet over medium-high heat, stirring frequently, until beef is no longer pi...
- 1/2 pound lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 cup dry elbow macaroni, prepared according to package directions
- 1 can (15 ounces) tomato sauce
- 1 1/2 MAGGI Beef Flavor Bouillon Tablets, crushed
- 2 tablespoons chopped parsley