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Recipes
Creamy Garlic Asparagus Bake
By gbvampy1
1 Heat oven to 400°F. 2 To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart D...
- 4 quarts water Save $
- 2 lb fresh asparagus spears, trimmed (about 35 spears per lb)
- 2 packages (5.2 oz each) Boursin™ cheese with garlic and herbs, softened
- 1 cup heavy whipping cream
- 3/4 cup shredded fresh Parmesan cheese
- 2 medium plum (Roma) tomatoes, seeded and chopped
- 1 teaspoon fresh thyme leaves
Pressure Cooker Mongolian Beef
By gbvampy1
Season beef with salt and pepper
- 2 pounds flank steak, cut into 1/4" strips
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced or pressed
- 1/2 cup soy sauce
- 1/2 cup water
- 2/3 cup dark brown sugar
- 1/2 teaspoon minced fresh ginger
- 2 tablespoon cornstarch
- 3 tablespoons water
- 3 green onions, sliced into 1-inch pieces
Perogy Casserole
By gbvampy1
1. In a small saucepan, melt the butter
- 1 tablespoon (15 ml) butter
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 20 perogies
- 1/2 cup (125 ml) ham or bacon, cooked & diced
- 1 1/4 cups (310 ml) milk
- 1 can condensed cream of mushroom soup
- 1/4 cup (60 ml) shredded cheddar cheese
Smothered Italian Chicken with Buttered Garlic Spaghetti
By gbvampy1
1. Preheat the oven to 350 degrees
- 4-6 boneless, skinless chicken breasts
- 1 quart chunky basil marinara sauce {use my homemade version, or store bought}
- 1 T. onion flakes
- 1 T. garlic powder
- 1 T. Italian seasoning
- 1/2 c. freshly grated Parmesan cheese
- 2 c. shredded mozzarella cheese
- 1/2 lb. spaghetti noodles
- 1/2 stick unsalted butter
- 3 cloves of garlic, diced
Instant Pot Vegetable Beef Soup
By gbvampy1
Brown the ground beef in the Instant Pot or a pan
- 1 pound lean ground beef
- 1 tablespoon Better Than Bouillon (if you prefer not to use this, you can use low sodium beef broth)
- 14.5 ounce can diced tomatoes
- 2 carrots, scrubbed and diced
- 1 medium onion, diced
- 1 stalk celery, scrubbed and diced
- 1 cup green beans, cut (I used frozen)
- 1 cup frozen green peas
- 1 cup frozen corn (not pictured because I forgot to buy it!)
- 1 bay leaf
- water
- 1 cup diced potatoes (I used tiny Yukon gold potatoes that I quartered)
Frosty Orange Smoothie
By gbvampy1
In a blender, combine the orange juice, milk, water, sugar and vanilla
- 1 can (6 ounces) frozen orange juice concentrate, thawed
- 1 cup milk
- 1 cup water
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 10 to 12 ice cubes
JALAPEÑO CHEDDAR CORNBREAD
By gbvampy1
Preheat the oven to 425ºF
- 2 jalapeños
- 1.5 cups cheddar, shredded
- 1 cup grape tomatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 Tbsp sugar $0.10
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 1/4 cup cooking oil
Sauteed Scallops & Shrimp Pasta Recipe
By gbvampy1
Pat shrimp and scallops dry; sprinkle with seafood seasoning
- 8 uncooked shrimp (16-20 per pound), peeled and deveined
- 6 sea scallops (about 12 ounces)
- 1/2 teaspoon seafood seasoning
- 3 tablespoons unsalted butter, divided
- 1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
- 1/2 cup frozen peas, thawed
- 1/4 cup finely chopped shallots
- 1/3 cup white wine or chicken broth
- 4 ounces uncooked angel hair pasta
- 1/4 cup plus 1 tablespoon chopped fresh parsley, divided
- 2 large garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 2 tablespoons grapeseed oil
Pressure Cooker Vegetable Beef and Rice Soup
By gbvampy1
Preheat the pressure cooking pot using the browning or sauté setting
- 1 lb. lean ground beef
- 1 tablespoon oil
- 1 large onion, diced
- 1 rib celery, chopped
- 3 cloves garlic, finely chopped or pressed
- 2 14-ounce cans beef broth
- 1 14-ounce can crushed tomatoes
- 1 12-ounce bottle Original or Spicy Hot V8 juice
- 1/2 cup long grain white rice
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 large potato, peeled and diced into 1-inch pieces
- 2 carrots, peeled then sliced into thin coins
- 1/2 cup frozen peas, thawed
- salt and pepper
Creamy Shrimp Risotto with Mascarpone
By gbvampy1
Heat 2 Tbsp. oil in a large saucepan over medium-high
- 4 Tbsp. extra-virgin olive oil, divided
- 1 lb. head-on shrimp, shells and heads removed and reserved, shrimp cut into 1" pieces
- 2 Tbsp. tomato paste
- 2/3 cup dry white wine, divided
- 1 medium carrot, scrubbed, halved crosswise
- 1 celery stalk, halved crosswise
- 6 large sprigs thyme
- 1 tsp. whole black peppercorns
- 2 large onions, peeled, halved through root end, divided
- 1 head of garlic, cloves separated, peeled, divided
- Kosher salt
- 1 1/2 cups arborio rice
- Freshly ground black pepper
- 1/2 lemon squeezed and zested
- 2 Tbsp. unsalted butter
- Hot sauce to taste
- 6 oz. mascarpone, room temperature, divided
- 2 Tbsp. thinly sliced chives