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Recipes
Dill Pickle Dip
By gbvampy1
Mix all ingredients well,and chill for one hour to allow all flavors to blend
- 8 ounces light cream cheese
- 2 dill pickles , finely chopped
- 2 tablespoons onions , finely chopped
- 2 tablespoons pickle juice ( or more)
- 1 dash salt
- 1 teaspoon dried dill weed
- Pinch of pepper
- Pinch of garlic powder
Instant Pot Bolognese Sauce Recipe
By gbvampy1
Add the butter and oil to the Instant Pot on sear
- 1 1/2 tablespoon butter
- 1 1/2 tablespoon olive oil
- 1 lg onion, diced
- 1 lg carrot, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/3 cup minced fresh parsley, divided
- 3/4 lb ground pork
- 3/4 lb ground beef
- 1/2 cup dry white wine
- 28 oz (the lg can) crushed tomatoes
- 6 oz tomato paste
- 3/4 cup milk
- 2 bay leaf
- 1/2 tablespoon fish sauce, or to taste
- salt and freshly ground pepper
Confetti Cake Batter Cookies Recipe
By gbvampy1
1. In a large bowl, beat butter, eggs and vanilla until combined
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package Funfetti cake mix
Pressure Cooker Pork Belly (Kakuni)
By gbvampy1
We will only use the green parts of the green onions (use the white parts in miso soup to go with this dish)
- Equipment you will need:
- 3 green onions (we’ll use only the green parts)
- 1 inch ginger
- 1 Tbsp. vegetable oil
- 2 lb. (907 g) pork belly block
- Water for cooking pork belly
- 4 boiled eggs
- Shichimi Togarashi (Japanese 7 spices) for taste (optional)
- Seasonings
- 1/4 cup (60 ml) sake
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) mirin
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (50 g) sugar
- Instant Pot or other pressure cooker
Instant Pot Beef Vegetable Soup
By gbvampy1
Set your Instant pot to sauté setting
- 2 2 2 pounds ground beef or ground turkey
- 1/2 1/2 1/2 medium onion, diced
- 2 2 2 cups frozen Lima beans
- 2 2 2 cups frozen mixed vegetables
- 2 2 2 cups frozen corn
- 3 3 3 cans of diced tomatoes
- 2 2 2 cups water
- to and pepper to taste
Julia Child’s Trademark Vinaigrette
By gbvampy1
Simply combine and shake in a screw-topped jar and enjoy!
- 1/2 1/2 1/2 tablespoon finely minced shallot
- 1/2 1/2 1/2 tablespoon Dijon-type mustard
- 1/4 1/4 1/4 teaspoon salt
- 1/2 1/2 1/2 tablespoon freshly squeezed lemon juice
- 1/2 1/2 1/2 tablespoon wine vinegar
- 1/3 1/3 1/3 –1/2 cup excellent olive oil (extra virgin)
- Freshly ground pepper
Taco-Stuffed Pasta Shells
By gbvampy1
1 Heat oven to 350°F. Cook and drain pasta shells as directed on box
- 8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)
- 1 lb lean (at least 80%) ground beef
- 1 package (1 oz) Old El Paso™ taco seasoning mix
- 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
- 1 package (8 oz) shredded Mexican cheese blend (2 cups)
- 1 cup diced plum (Roma) tomatoes
- 1/4 cup chopped fresh cilantro
SANDRA'S INSTANT POT CHICKEN THIGHS, POTATOES and CARROTS with GRAVY
By gbvampy1
Put the spices in a small dish and mix together well
- Spice Rub Mixture
- 1/2 tsp Onion Powder
- 1/2 tsp Freshly Ground Black Pepper
- 1/4 tsp Poultry Seasoning
- 1/2 tsp Garlic Powder
- 1 tsp Paprika
- 1tsp Johnny's Seasoning Salt
- For Cooking Chicken Thighs, Potatoes, Carrots and Gravy prep
- 2 Tbsp Olive Oil
- 4 Chicken Thighs (I use skin on, bone in)
- 1 1/2 cups low-sodium Chicken Broth
- 4 Medium Russet Potatoes peeled, and cut in fourths
- 3 Medium Carrots scrubbed, and cut in thirds
- 1 teaspoon dried rosemary
- 1 Tbsp Lemon Juice
- For Gravy (slurry)
- 2 Tbsp cornstarch
- 1/4 cup cold water
Chile Rellenos Casserole
By gbvampy1
this is considered 1/2 recipe
- 1/2 lb. ground beef (or ground turkey or chicken)
- 1/4 onion (chopped)
- 1 10 oz. can whole green chilies (or 2 roasted fresh green chiles)
- 1 1/2 cups cheddar cheese
- 2 eggs
- 3/4 cups milk
- 1/8 cup flour
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Campbell's Shortcut Stroganoff
By gbvampy1
Heat the oil in a 12-inch skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 pound boneless beef sirloin steak, cut into strips
- 1 can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
- 1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
- 1 cup water
- 2 teaspoons Worcestershire sauce
- 8 ounces (about 3 cups) uncooked rotini (spiral) pasta
- 1/2 cup sour cream