Gbvampy1's profile page
Recipes
Oma’s Quick N Hearty Hamburger Barley Vegetable Soup
By gbvampy1
1. Saute (at normal) the hamburger till no longer pink
- then:
- 1/2 lb. to 1 lb. of hamburger
- 1/2 cup onion chopped
- 1 teaspoon minced garlic or 1 clove
- 6 cups beef broth (I used beef flavored base)
- 1 (28 oz. ) can petite tomatoes undrained
- 1 cup quick barley
- 2 carrots peeled and cut into 1/2 “ thick slices
- 1/4 cup celery chopped
- 2 med. Potatoes peeled and diced
- 4 cups chopped cabbage
- 1 (12oz.) bag frozen mixed vegetables.
- 1/2 teaspoon of dried basil, or any other spices you may like to add to your taste such as thyme, rosemary or marjoram. 1/4 teaspoon each.
- Some salt and pepper to your taste also. I added 1/4 teaspoon each.
Pressure Cooker Beef Tips on Rice
By gbvampy1
Place first five ingredients in a zip top bag and shake well to distribute
- 3 tablespoons all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon mustard powder
- 2 pounds top sirloin steaks, cut into cubes
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 (10 1/2 ounce) can beef consomme
- 4 cups cooked rice
3-Ingredient Alfredo Sauce
By gbvampy1
Place all ingredients together in a blender
- 3-4 cloves fresh garlic, peeled
- 1/2 cup freshly grated parmesan cheese
- 1 1/2 cups heavy cream can use 1/2 and 1/2
- Salt and pepper, to taste
Pressure Cooker Raspberry Curd
By gbvampy1
Add raspberries, sugar, and lemon juice to pressure cooking pot; stir to combine
- 12 ounces fresh raspberries
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- 2 egg yolks
- 2 tablespoons butter
Chocolate Crinkle Cookies
By gbvampy1
In a medium mixing bowl whisk together flour, baking powder and salt, set aside
- 2 1/3 cups (284g) all-purpose flour (spoon into measuring cup to measure)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups (400g) granulated sugar
- 3/4 cup (175ml) vegetable oil
- 1 cup (85g) unsweetened cocoa powder (spoon into measuring cup to measure)
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 cup (97g) powdered sugar
Chicken Sausage 'n Spiralized Veggies
By gbvampy1
Preheat oven to 375 degrees
- 14 oz. (about 2 medium) yellow squash
- 1 cup canned crushed tomatoes
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/8 tsp. black pepper
- 1 cup sugar snap peas
- 1/2 cup sliced onion
- 6 oz. (about 2 links) fully cooked Italian-style chicken sausage with 8g fat or less per 3-oz. serving (like the kind by Applegate Organics), sliced into coins and halved 1 tbsp. grated Parmesan cheese
Traditional Stuffed Peppers
By gbvampy1
Use air fryer
- 2 large green peppers
- 1/2 pound ground beef
- 1/4 cup chopped onion
- 1 can (15 ounces) tomato sauce, divided
- 1 cup cooked rice
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
Sous Vide Pork Tenderloin Recipe
By gbvampy1
130°F/54°C for 1 to 4 hours Medium-rare Buttery-tender; very juicy 140°F/60°C for 1 to 4 hours Medium Firm bu
- 1 whole pork tenderloin, about 1 pound (450g)
- Kosher salt and freshly ground black pepper
- 6 to 8 sprigs fresh herbs, such as fresh thyme, oregano, or rosemary, divided (optional)
- 2 garlic cloves, divided (optional)
- 2 small shallots, sliced, divided (optional)
- 1 tablespoon (15ml) vegetable, canola, or rice bran oil
- 1 tablespoon (15g) unsalted butter
Pressure Cooker Beef Tips on Rice
By gbvampy1
Place first five ingredients in a zip top bag and shake well to distribute
- 3 tablespoons all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon mustard powder
- 2 pounds top sirloin steaks, cut into cubes
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 (10 1/2 ounce) can beef consomme
- 4 cups cooked rice
Pasta with Shrimp in Tomato Cream
By gbvampy1
Bring a large pot of water to a boil
- Kosher salt
- 3/4 pound fusilli
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- Freshly ground black pepper
- 3 scallions, thinly sliced (dark green portion kept separate)
- 3 cloves garlic, thinly sliced
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1/2 cup dry vermouth
- 1/2 cup dry-packed sun-dried tomatoes, thinly sliced
- 1 tablespoon tomato paste
- 1 cup crumbled feta cheese
- 1/4 cup chopped flat-leaf Italian parsley
- 1/4 cup fresh basil chiffonade (see Cooks' Note