Gbvampy1's profile page
Recipes
Instant Pot Marinara Fresh Tomato Sauce
By gbvampy1
*Don't bother peeling the tomatoes
- 4 Tbsp Olive Oil
- 1 small Onion, chopped
- 5 cloves Garlic, minced
- 5 lbs Tomatoes*, chopped, about 9 1/2 cups (any variety or mix)
- 1/2 cup Red Wine
- 1/2 cup Water** (optional) see Notes
- 3 tsp Kosher Salt
- 1/2 tsp Pepper
- 1 Tbsp Cocoa Powder, unsweetened (cuts acidity and adds a complexity. You won't notice it)
- 2 tsp Basil, dried
- 2 1/2 Tbsp Italian Seasoning
- 1/4 - 1/2 tsp Red Pepper Flakes (or more for spicier)
- 2 tsp Oregano, dried
- 2 Tbsp Parsley Flakes, dried
- 3 (6 oz) cans Tomato Paste
- Add Only if the Sauce is too Acidic (After Pressure Cooking)
- 2 tsp Sugar (optional, if needed)
- 1/4 - 1/2 tsp Baking Soda (optional, if needed)
Milwaukee Pickle’s Pickle Dip
By gbvampy1
In a bowl, mix together all ingredients except pickle juice
- 1 container (8 ounces) sour cream
- 1 package (8 ounces) cream cheese, room temperature
- 1 cup finely chopped dill pickles
- 1 tablespoon Worcestershire sauce
- 1/3 cup diced red onion
- 2 teaspoons granulated garlic
- 1 tablespoon dill weed
- 1 teaspoon ground black pepper
- Up to 4 tablespoons dill pickle juice (to taste)
Irish Cream Pound Cake
By gbvampy1
Preheat oven to 325 degrees
- • 12 tablespoons Unsalted Butter, softened
- • 3 ounces cream cheese
- • 1 ½ cups granulated sugar
- • 2 cups flour
- • 1 teaspoon salt
- • 1 teaspoon baking powder
- • 5 eggs, lightly beaten
- • 2 teaspoons vanilla extract
- • ¼ cup Irish Cream Liqueur
Velveeta Cheese Sauce in the Microwave
By gbvampy1
Microwave the cheese and milk (plus the dry mustard, Tabasco or onion powder, if using) in a microwave safe dish on...
- 1 cup diced Velveeta cheese (or American cheese slices)
- 2 -3 tablespoons canned evaporated milk (more or less to taste, or use regular milk)
- 1 teaspoon mustard powder (optional)
- 1 dash Tabasco sauce (optional)
- 1 dash onion powder (optional
Instant Pot Supreme Pizza Pasta
By gbvampy1
Directions: Place ground beef and ground sausage in the Instant pot
- 1/2 pound ground sausage
- 1/2 pound ground beef
- 15 slices pepperoni
- 1/2 cup sliced mushrooms
- 1 pepper sliced
- 1 small onion diced
- 28 oz pizza sauce
- 16 oz Pasta I used Ziti
- 28 oz water
- 16 oz Mozzarella
Greek Tzatziki Sauce Recipe {Garlic Cucumber Yogurt Dip}
By gbvampy1
Peel and core Cucumber. Rough Chop and sprinkle with Kosher Salt
- 1 cup Homemade Yogurt Cheese (Strained Greek Yogurt)
- 4 oz/114g Cucumber (peeled/seeded)
- 1 clove Fresh Garlic
- 1 tsp Dill Weed
- 1/8 tsp True Lemon (or 1 tsp Lemon Juice)
- 1 tsp Kosher Salt
- 1 pinch Freshly Ground Black Pepper
- 3 Fresh Mint (optional)
Roasted Potatoes and Baby Carrots with Garlic
By gbvampy1
Dry the veggies well with a paper towel and place in a large bowl
- 2 to 3 pounds red potatoes, peeled and cut into about 2-inch pieces
- 5 to 6 cups baby carrot (can use more or less)
- 4 to 8 garlic cloves, finely chopped (garlic lovers use 8, can even use a
- whole bulb!)
- 1/3 cup extra-virgin olive oil (you can use more or less)
- 2 tablespoons coarse salt (or to taste)
- fresh ground black pepper
Pressure Cooker Porcupine Meatballs
By gbvampy1
1 Sauté the onion and garlic: Select the “Sauté” program on your pressure cooker and add the oil to the pot
- 2 tablespoons olive or vegetable oil
- 1 medium yellow onion, chopped (reserve half)
- 2 cloves garlic, minced (reserve half)
- 1 can (15 ounces) tomato sauce
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 1 pound ground beef (85% lean)
- 1/2 cup long grain rice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Sous Vide quick cook marinara sauce
By gbvampy1
Heat sous vide to 90C 194F Put all in bag and seal
- 1 28 oz san marzano tomatoes
- 1 t red pepper flakes
- 2 cloves garlic
- 1 t thyme or oregano leaves....basil?
- sugar
- butter
- red wine vinegar
- salt and pepper
Pressure-Cooked Beets
By gbvampy1
Put 1 to 11/2 cups water into the Instant Pot
- 5 medium beets (each about 21/2 in. wide, 11/4 lb. total), trimmed and unpeeled
- 2 tsp. balsamic vinegar
- 1 tsp. olive or canola oil
- 1/8 tsp. fine sea salt