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Recipes
Instant Pot Beef Gyros with Tzatziki Sauce
By gbvampy1
My Instant Pot took 10 minutes to come to pressure, then 30 minutes of cooking time plus 15 minutes of releasing th...
- For the meat
- 1 1/2 lbs beef chuck roast or beef cross rib roast, sliced into thin quarter inch strips
- 1 large onion, sliced very thinly
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp fresh lemon juice
- 1/3 cup water
- Salt and pepper, to taste
- Soft pita bread
- Lettuce
- Tomatoes
- For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1 cup diced or shredded cucumber, seeded
- 1 Tbsp dried dill or 2 Tbsp fresh dill
- 1/4 tsp salt
- 1 garlic clove, minced
- Salt and pepper
Blueberry-Sour Cream Muffins
By gbvampy1
Preheat oven to 425°. Place 12 muffin-cup liners in muffin cups
- Cooking spray
- 1/3 cup old-fashioned rolled oats
- 1/4 cup packed brown sugar
- 1 tablespoon white whole-wheat flour
- 1/8 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted and divided
- 9 ounces white whole-wheat flour (about 2 cups)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup reduced-fat sour cream
- 2/3 cup granulated sugar
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups fresh blueberries
Cabernet-Braised Beef Short Ribs
By gbvampy1
1. Place 3 tablespoons flour in a shallow dish
- 4 tablespoons all-purpose flour
- 2 pounds bone-in beef short ribs, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 1/2 cups (1-inch-thick) sliced celery
- 1 cup (1-inch-thick) sliced carrot
- 6 garlic cloves, sliced
- 2 (6-inch) rosemary sprigs
- 1 medium onion, cut into 8 wedges
- 2 tablespoons tomato paste
- 1/2 cup fat-free, lower-sodium beef broth
- 1/2 cup cabernet sauvignon or other dry red wine
- 1/4 cup water
- 1 tablespoon cold water
- 3 cups hot cooked wide egg noodles
- chopped fresh parsley (optional)
White Chocolate Buttercream
By gbvampy1
In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy
- 2 sticks (1/2 pound) unsalted butter, softened
- 12 ounces white chocolate, melted and cooled slightly
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
Sous vide Rugged Vegetables
By gbvampy1
Preheat water bath to 183 degrees
- 1 lb. root vegetables
- 2 T butter
- 1/2 t salt, addl if needed
- Fresh ground pepper
Instant Pot Italian Sausage Pasta
By gbvampy1
Heat your Instant Pot on saute
- 2 tablespoons olive oil
- 1 pound Italian sausage links
- 2 (24-ounce jars) pasta sauce
- 2 cups water
- 1 pound pasta
Sous Vide Duck Confit Recipe Legs
By gbvampy1
1. Set up an immersion circulator and preheat the water bath to 155°F (68°C)
- 4 duck legs
- Kosher salt and freshly ground black pepper
- 4 medium cloves garlic, minced
- 4 sprigs thyme
WESTERN JERKY
By gbvampy1
Mix marinade ingredients together in a bowl
- 4 tsp. salt
- 1 tsp. each pepper, chili powder, garlic powder, and onion powder
- 1/4 tsp. cayenne pepper
- 3 dashes liquid smoke
- 1/2 cup water
- 2 lbs round, flank steak, or other lean cut meat
Dixie Stampede’s Cream of Vegetable Soup
By gbvampy1
Fully cook all vegetables individually and then grind into small pieces
- 1 1 1 quart chicken broth
- 1/2 1/2 1/2 cup frozen peas
- 1/2 1/2 1/2 cup whole kernel sweet corn
- 1/2 1/2 1/2 cup canned green beans
- 1/2 1/2 1/2 cup carrots pealed & grated
- 1/2 1/2 1/2 teaspoon garlic powder
- 1/2 1/2 1/2 teaspoon onion powder
- 1 1/2 1 1/2 1/2 cup heavy whipping cream
Bacon Wrapped Cream Cheese Stuffed Chicken Breast
By gbvampy1
Cut chicken into 4 equal size pieces
- 1 lb. Boneless skinless chicken breast cut into 4 - 4 ounce pieces
- 4 tablespoons cream cheese
- 1/4 cup Pepperjack cheese, shredded
- 2 tablespoons green onion, chopped
- 4 to 8 pieces of bacon