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Recipes
Barbeque Shrimp
By gbvampy1
Preheat oven to 400. Peel and devein shrimp
- 24 large shrimp
- 3/4 cup Butter
- 3 tablespoon Hot pepper sauce
- 6 cloves Garlic
- 3/4 teaspoon Salt
- 1 1/2 teaspoon Pepper
- 1 1/2 teaspoon Parsley
- pinch Rosemary
Minnesota Pork Chop Casserole
By gbvampy1
Preheat oven to 350 degrees
- 6 pork chops
- Salt and pepper to taste
- 1 cup uncooked wild rice, rinsed
- 1 3/4 cups of water
- 1 (8 ounce) can canned mushrooms or 1 1/2 cup of fresh mushrooms
- 1 tablespoon chicken bouillon granules
- 1 (10.75 ounce) can condensed cream of mushroom soup
Pressure Cooker Rice A Roni
By gbvampy1
Melt butter in the pressure cooker, on the saute setting
- 1 cup basmati rice
- ◾2oz spaghetti or vermicelli noodlesbroken in small pieces
- ◾1 1/4cup Water
- ◾4teaspoons chicken bullion
- ◾1teaspoon granulated garlic
- ◾1teaspoon onion powder
- ◾1teaspoon dried parsley
- ◾2tablespoons butter
Instant Pot Potato Corn Chowder
By gbvampy1
Set 6-qt Instant Pot® to the high saute setting
- 4 slices bacon, diced
- 3 cloves garlic, minced
- 1 onion, diced
- 4 red potatoes, chopped
- 1 (16-ounce) package frozen corn kernels
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh chives
Cabbage Rolls II
By gbvampy1
Bring a large pot of water to a boil
- 12 leaves cabbage
- +1 cup cooked white rice
- +1 egg, beaten
- +1/4 cup milk
- +1/4 cup minced onion
- +1 pound extra-lean ground beef
- +1 1/4 teaspoons salt
- +1 1/4 teaspoons ground black pepper
- +1 (8 ounce) can tomato sauce
- +1 tablespoon brown sugar
- +1 tablespoon lemon juice
- +1 teaspoon Worcestershire sauce
Instant Pot Stuffed Pepper Soup
By gbvampy1
Turn on the pot's Sauté function
- 1 lb Lean Ground Beef or Turkey
- 1 Bay Leaf
- 1/3 cup Celery, diced
- 1 Onion, diced
- 4 cloves Garlic, pressed or minced
- 1 Tbsp Paprika
- 1 tsp Italian Seasoning
- 1/2 tsp Thyme Leaves, dried
- 1/2 tsp Oregano
- 1 1/4 tsp Salt
- 1/2 tsp Pepper
- 3 Bell Peppers (2 green and 1 red), Chopped
- 1 14oz Can of Diced Tomatoes, with juice
- 4 cups Beef Broth, low sodium (use 5 if you like it soupier)
- 1 Tbsp Worcestershire Sauce
- 1 14oz Can of Tomato Sauce
- 3/4 cup Long Grain White Rice, rinsed, uncooked
Prosciutto Tortellini Recipe
By gbvampy1
Cook tortellini according to package directions
- 1 package (19 ounces) frozen cheese tortellini
- 1 tablespoon all-purpose flour
- 1 cup half-and-half cream
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 10 thin slices prosciutto, chopped
- 1 package (10 ounces) frozen peas
- 1/4 teaspoon white pepper
Deconstructed Lasagna Soup {Electric Pressure Cooker Recipe}
By gbvampy1
In your handy dandy pressure cooker’s inner cooking pan/pot, put a bit of olive oil and heat up the browning feat...
- Cheese Balls:
- 2 Lbs. Spicy Italian Sausage (You can also use lean ground beef or even ground turkey)
- 2 16oz. Cans of Chopped Tomatoes (Omit one can if you want less calories)
- 1 8oz. Can of Tomato Paste (Omit completely if you want less sodium and calories, which I did so I don’t have a photo of it)
- 1 Whole Yellow Onion, chopped
- 3 Cloves of Fresh Garlic, minced
- 2 Tbsp. Italian Seasoning (Forgot to take a picture of it)
- 4 Cups of Chicken Broth (Forgot picture again. Damn! Omit completely and just use water, or use vegetable stock if you want less sodium)
- Package of Mafalda Pasta, which look like cute little pieces of lasagna (You can use broken pieces of lasagna as well, which is what I did. Or fusili pasta)
- Shredded Mozzarella
- Low Fat Ricotta Cheese
Lemon Salmon Orzo Skillet
By gbvampy1
Arrange the salmon skin-side down
- 1 lb. salmon fillet
- 1 Tbsp. olive oil
- 1 tsp. diced garlic
- 1/4 c. white wine
- 1 c. chopped asparagus
- 1 1/2 c. chicken stock
- 1/4 tsp. salt
- 1/2 tsp dill
- 3/4 c. dry orzo pasta
- 1/2 lemon juiced
- 1 c. cherry tomatoes halved
- 2 Tbsp. grated Parmesan
Taco Casserole
By gbvampy1
1. In a large skillet, cook the ground beef over medium-high heat until it is brown, stirring occasionally
- 1 lb (455 g) lean ground beef
- 1 - 16 oz (457 g) can chili beans
- 1 - 8 oz (228 g) can tomato sauce
- 2 tablespoons (30 ml) salsa sauce
- 1 tablespoon (15 ml) chili powder
- 1 teaspoon (5 ml) garlic powder
- 2 cups (500 ml) coarsely broken tortilla chips
- 1 cup (250 ml) sour cream
- 1/2 cup (125 ml) green onions, sliced
- 3/4 cup (175 ml) medium tomato, chopped
- 1 cup (250 ml) shredded cheddar cheese