Gbvampy1's profile page
Recipes
The BEST Instant Pot Refried Beans with Onion, Garlic, and Chiles
By gbvampy1
Put beans in pressure cooker with enough water to cover by about 2 inches
- 2 cups dried pinto beans (No need to soak the beans, but beans that are fresher will cook more quickly. If your beans have been sitting on the shelf for a while, add 5-10 minutes cooking time.)
- 1 T + 2 T olive oil (Or use lard, bacon grease, or any other fat you prefer for frying the beans.)
- 1 cup chopped onion
- 2 T minced garlic (garlic from a jar is fine for this)
- 1 can (4 oz.) diced green chiles
- (I used Anaheim chiles, called green chiles in U.S. stores, but you can use hotter chiles if you prefer.)
- 1 tsp. salt
- grated cheese, for serving (I used Four Cheese Mexican blend, which is a mix of cheeses)
- thinly sliced green onions, for serving
Pressure Cooker Mongolian Beef
By gbvampy1
Season beef with salt and pepper
- 2 pounds flank steak, cut into 1/4" strips
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced or pressed
- 1/2 cup soy sauce
- 1/2 cup water
- 2/3 cup dark brown sugar
- 1/2 teaspoon minced fresh ginger
- 2 tablespoon cornstarch
- 3 tablespoons water
- 3 green onions, sliced into 1-inch pieces
Hashbrown Hamburger Casserole with Veggies and Cheese
By gbvampy1
Heat oven to 375 degrees. Coat a 9x13 baking pan with cooking spray
- 2 tsp olive oil
- 1 onion, chopped
- 1 pound lean ground beef
- 2 Tbsp flour
- 2 Tbsp ketchup
- 1 cup beef broth
- 3 Tbsp Worcestershire sauce
- salt and pepper to taste
- 2 cups frozen mixed vegetables
- 1 20 oz. package of refrigerated hash brown potatoes (apps 3 1/2 cups)
- 1 cup shredded cheddar cheese
- 1/4 cup butter, melted
Easy Braised Chicken Drumsticks in Tomatillo Sauce Instant Pot
By gbvampy1
Season chicken with vinegar, salt, pepper and oregano
- 6 chicken drumsticks, on the bone, skin removed (24 oz)
- 1 tbsp cider vinegar
- 1 tsp kosher salt
- 1/8 tsp black pepper
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- 1 1/2 cups jarred tomatillo sauce (I used Frontera)
- 1/4 cup chopped cilantro, divided
- 1 jalapeno, halved and seeded
Garlic Skillet Rice
By gbvampy1
In a large saucepan over high heat, bring water to a boil
- 3 1/3 cups water
- 1 1/2 cups long-grain or whole-grain rice, uncooked
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 large tomatoes, cut into chunks
- 2 scallions, sliced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup ranch salad dressing
Easy Asian Beef & Cabbage!
By gbvampy1
add any kind of veggies you would like
- 1 Pound ground beef
- 1/2 sweet red bell pepper, chopped
- 14 oz of Shredded Cabbage
- 1 Tbs olive oil
- 1 medium white or yellow onion, diced
- 2 Garlic Cloves, minced
- 4 tsp Soy Sauce
- 1 tsp Siracha (more or less depending on your preference)
- 2 tsp Ginger, minced
- 2 tsp Honey
- 1 tsp White Vinegar
- 2 tsp Sesame Oil
- salt & pepper to taste
- 1/2 tsp white pepper
Garlic Butter Shrimp Scampi
By gbvampy1
Melt butter in a large skillet over medium heat
- 1/2 cup unsalted butter, cubed
- 4 cloves garlic, minced
- 1 medium shallot, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons chopped fresh parsley leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons lemon zest
Beef barley soup recipe (pressure cooker or stove top)
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
Cavatelli with Sparerib Ragù
By gbvampy1
Preheat the oven to 450°
- One 4-pound rack of pork spareribs, rack cut crosswise through the rib bones into 3 strips (have your butcher do this)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and pepper
- 1 large yellow onion, finely chopped
- 5 carrots, finely chopped
- 4 celery ribs, finely chopped
- 4 garlic cloves, crushed
- 2 tablespoons chopped thyme
- 1/2 pound pork skin, cut into small dice
- 2 cups dry red wine
- One 28-ounce can crushed tomatoes
- 2 pounds cavatelli
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for
Instant Pot Buffalo Chicken Dip
By gbvampy1
Add the chicken breasts to the Instant Pot, and pour hot sauce and water over chicken
- 3 large boneless skinless chicken breasts
- 1 12-ounce bottle hot wing sauce, like Franks
- 2 tablespoons water
- 3 tablespoons butter
- 1 8-ounce package cream cheese, softened
- 1/4 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese