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Recipes
Sweet Blender Crepes
By gbvampy1
Add all ingredients to blender and blend until well combined (use the batter setting if your blender has it...
- 4 large eggs
- 1 1/2 cups milk
- 1 cup water
- 2 cups flour
- 6 tablespoons melted butter
- 1/4 cup sugar
- 1 tablespoon vanilla
VEGGIE-RICE SAUSAGE SKILLET
By gbvampy1
Heat oil and garlic in skillet, stir in sausage, cook until browned
- 1 pkg smoked sausage, sliced
- 2 cloves garlic, crushed
- 1/4 cup oil
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 pkg frozen broccoli
- 1/2 cup chicken broth
- 1/2 cup tomato sauce
- 2 cups instant rice
- 1/2 cup shredded mozzarella cheese
Skillet Pork Chops with Corn and Bacon
By gbvampy1
1. Cook bacon in a large skillet 4 – 5 minutes, remove from pan and set aside
- 6 slices thick sliced bacon
- 4 Boneless Pork Loin Chops try venison
- 1 cup Super-Sweet Cut Corn
- 1/2 cup chopped onions
- 2 garlic cloves, minced
- 1 jalapeño pepper, minced
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Sliced green onions, optional
Easy BBQ Instant Pot Ribs
By gbvampy1
Prepare the Baby Back Ribs: Remove the membrane from the back of the ribs with a paper towel
- 1 rack baby back ribs
- ◾4 tablespoons your favorite BBQ sauce (We used Sweet Baby Ray's Barbecue Sauce)
- ◾Kosher salt
- ◾Ground black pepper
Chicken-Bacon-Ranch Baked Penne
By gbvampy1
Heat oven to 350°F. Grease or spray 13x9-inch pan
- 1 lb penne pasta, cooked and drained
- 2 cups shredded cooked chicken
- 1 jar (15 oz) Alfredo pasta sauce
- 1/2 cup ranch dressing
- 6 slices chopped cooked bacon
- 2 cups shredded mozzarella cheese (8 oz)
- Chopped parsley, if desired
Lemon Chicken Orzo Soup
By gbvampy1
In a heavy bottomed soup pot, heat the oil over medium heat and sauté the onion, celery, and carrots until they be...
- 4 Tablespoons canola oil
- 1 Cup onion, medium dice
- 1/2 Cup celery, medium dice
- 1/2 Cup carrots, medium dice
- 1 clove garlic, finely chopped
- 1 Tablespoon fresh thyme
- 1 Teaspoon basil, finely chopped
- Salt, to taste
- Pepper, to taste
- 6 Cups chicken stock
- 1 Cup orzo, cooked
- Juice of 1 lemon
- Zest of half a lemon
- 2 Cups chicken breast, cooked and chopped
- 1/2 Cup heavy cream
Pressure Cooker Spiced Pumpkin Apple Butter
By gbvampy1
Combine all ingredients in pressure cooker, stir, and set to high pressure for 10 minutes
- 2 cans (15oz each) pumpkin puree
- 1 tablespoon pumpkin pie spice
- 3 peeled and cored apples, cut into small bite size pieces
- 1 cup white sugar
- 1/2 cup honey
- 1 12oz bottle hard apple cider
- Pinch of salt
Pressure Cooker Raspberry Cheesecake
By gbvampy1
Prepare a 7 inch springform pan by coating it with a non-stick spray
- 1 cup crushed Oreo cookie crumbs (12 Oreos)
- 2 tablespoons butter melted
- Filling
- 16 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1/2 cup seedless raspberry jam*
- 1/4 cup sour cream
- 1 tablespoon all purpose flour
- 2 eggs, room temperature
- Topping
- 6 oz. milk chocolate, finely chopped
- 1/3 cup heavy cream
- fresh raspberries, decoration
Pressure Cooker Beef Stroganoff
By gbvampy1
Season beef generously with salt and pepper
- 2 pounds beef round steak, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced or pressed
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 package (12 ounces) white mushrooms, sliced
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1/3 cup sour cream
- Salt and pepper to taste
- Egg noodles, cooked
Pressure Cooker Three Cheese Ziti
By gbvampy1
Combine the water, onions, and salt in a 4-quart pressure cooker
- ITALIAN HERB BLEND:
- 1 cup water
- 1 cup onions, coarsely chopped
- 1/2 teaspoon salt
- 8 ounces ziti or other short pasta
- 1 (28-ounce) can peeled plum tomatoes (with liquid)
- 2 to 4 cloves garlic, peeled, or 1 teaspoon garlic powder
- 1 to 1 1/2 teaspoons Herb Blend
- 1 cup ricotta (whole milk or low-fat)
- 1/4 cup Parmesan or Romano, grated, plus more for garnish
- 1 cup (about 6 ounces) mozzarella cheese, shredded or finely chopped
- Freshly ground pepper
- 1 tablespoon dried oregano
- 1 tablespoon basil leaves
- 2 teaspoons dried thyme
- 2 teaspoons rosemary leaves
- 1 1/2 teaspoon whole fennel seeds
- 1 teaspoon crushed red pepper flakes (optional)