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Recipes
Lemony Blueberry Layered Pie
By gbvampy1
Combine cream cheese, condensed milk and powdered sugar in a large bowl
- 1 9-inch graham cracker crust
- 1 8-ounce package cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 1/4 cup powdered sugar
- 1 3.4-ounce box instant lemon pudding mix
- 2 teaspoons fresh lemon zest
- 1/4 cup lemon juice, freshly squeezed
- 1 21-ounce can LUCKY LEAF® Premium or Organic Blueberry Fruit Filling or Topping
Instant Pot Bangers and Mash with Onion Gravy
By gbvampy1
can substitute 2 T red wine vinegar and 1 tsp of sugar for balsamic vinegar in this recipe
- For the mashed potatoes:
- 2 1-2 Russet potatoes (2-4), peeled and cut into 1-2 inch cubes
- 4 pork sausages (400 g), preferably British Bangers* (see first note)
- 1 cup water
- Cooked Russet potatoes (see above)
- ½ cup (1 oz) green onions, sliced
- ¼ cup (2 oz) unsalted butter
- 2-4 tbsp milk
- to and pepper, to taste
- For the onion gravy:
- 1/4 cup (2 oz) unsalted butter, divided
- 1 red onion (10 oz), thinly sliced
- 1 2 + 2 tbsp beef broth, divided
- 2 tbsp balsamic vinegar
- ½ cup water
- 1 tbsp cornstarch
- to and pepper, to taste
{Instant Pot} Pressure Cooker Swedish Meatballs
By gbvampy1
In the pressure cooker combine the soups, broth, gravy mix and water
- 1 can cream of mushroom soup 10.75 oz
- 1 can golden mushroom soup 10.75 oz
- 1 can low sodium beef broth 14 oz
- 1 envelope brown gravy mix .87 oz
- 2 c. water
- 3 c. egg noodles dry
- 24 oz frozen meatballs
- 1 c. sour cream
Copycat Panera(R) Broccoli Cheddar Soup
By gbvampy1
Melt 1 tablespoon butter in a skillet over medium-high heat
- 1 tablespoon butter
- 1/2 onion, chopped
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups milk
- 2 cups chicken stock
- 1 1/2 cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery, thinly sliced
- 2 1/2 cups shredded sharp Cheddar cheese
- salt and ground black pepper to taste
STIR-FRIED STEAK AND TOMATOES OVER NOODLES
By gbvampy1
In 4-quart saucepan, heat 2 quarts water to boiling
- 8 oz uncooked vermicelli noodles, broken in half
- 2 tablespoons vegetable oil
- 1 boneless beef sirloin steak, 3/4 to 1 inch thick (8 oz), cut in 1-inch cubes
- 3 tablespoons soy sauce
- 2 teaspoons chili garlic sauce
- 4 cups coarsely chopped Swiss chard, from 1 bunch with ribs removed
- 6 green onions, thinly sliced on the bias, greens and whites separated
- 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
Air Fried Steak Bites
By gbvampy1
Lay meat on cutting board and sprinkle both sides with salt and pepper
- 2 pounds rib eye steak cut into bite sized cubes, all fat removed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 or more large sprigs of fresh thyme
- 3 tablespoons unsalted butter (clarified butter is better but not critical)
BLUEBERRY LEMON OATMEAL COOKIES
By gbvampy1
Heat oven to 350°F. Line baking pans with parchment paper; set aside
- 1/4 cup butter, softened
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1 tsp. lemon zest
- 1 cup flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups old fashioned oats
- 1 cup blueberries, washed
Shrimp Enchiladas
By gbvampy1
Preheat oven to 350° F
- Shrimp mixture:
- 2-3 tablespoon butter
- ½ cup red and green bell pepper finely chopped
- ½ cup onion finely diced
- 2 cloves garlic minced
- 1- pound shrimp peeled and deveined, chopped into pieces
- ¼ cup cilantro chopped
- ½ tsp salt
- ½ tsp cumin
- 1 tsp chili powder
- 8 9 inch flour or corn tortillas
- Cream Sauce:
- 2 tablespoon butter
- 2 tablespoon flour
- 1 1/2 cup chicken broth
- 1 - 1 cup sour cream
- ½ tsp garlic powder
- ½ cup diced canned chilies
- to and pepper to taste
- ¼ cup green enchilada sauce or salsa Verde sauce
- 2 cups Monterey Jack cheese
- garnish: sour cream cilantro, jalapenos, and limes
Healthy Chicken Chow Mein Zoodles
By gbvampy1
spiralizer
- 3 medium zucchini, washed and ends trimmed
- 1 large chicken breast, cut into 1" inch chunks
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ginger, minced
- 1 each of red and yellow bell pepper, thinly sliced
- 2 cups of a mix of snow peas, bok choy and thinly sliced carrots
- 1/4 cup chopped fresh cilantro, for garnish
Sous Vide 101: Duck Breast Recipe
By gbvampy1
1. Place duck on paper towel-lined plate and refrigerate, uncovered, overnight
- 4 boneless duck breasts, 5-6 ounces each
- 2 cups vegetable oil
- 6 shallots, finely sliced (about 1 cup)
- Kosher salt and freshly cracked black pepper
- Toasted and ground Sichuan peppercorns