Gryphood

  Ingredients: 1 cup rice 2 cups water Veg oil 2 eggs 4 cloves (1 tbsp & 1 tsp) garlic Ginger to preference 1 onion 1 lb protein (chicken, pork, beef, tofu) Vegetable mix (suggestions: cabbage, carrots, broccoli/cauliflower, celery, snap/snow peas, mushrooms. Even premade frozen veg mix would work) Sauces (suggestions: any combination of teriyaki, hoisin, sriracha, sesame oil, sweet chili Thai, soy, honey garlic) Instructions: Heat oil at a low temp in wok/skillet/pan (I've got a wok, will use as default term from hereon out) Dice 1 onion, mince ginger and garlic. Keep separate from rest of vegetables Prepare vegetable mix if using fresh. Keep in separate bowl Dice protein if using cuts Prepare rice. I've got a rice cooker, so I put 1 cup rice and 2 cups water, set it to cook and let it go until it defaults to the warm setting. If using a pot, add the rice and water and cook at a low temperature until the rice has absorbed all the water. You can do this while cooking the ve...

(This entry was written by Lee-Anne) Ingredients: 6 cups of pasta ( we used cavatappi) just a bit different than macaroni ⅓ cup of flour 6 tbsp butter 4 cups of milk 6 cups of shredded cheese (I split it evenly between mozzarella, cheddar and gouda) Mozzarella to make it nice and gooey Gouda and cheddar for flavour ½ package of cream cheese 1 tbsp of garlic powder 1 tbsp  of mustard powder 1 tbsp of onion flakes ⅔ cup of breadcrumbs ¼ cup of parmesan cheese * Do NOT use pre shredded cheese. It has a fine powder on it to prevent it from sticking in the package. It’s perfectly safe to eat but gets in the way of making everything nice and creamy. Instructions: Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Coat pasta in 1 tablespoon of olive oil to prevent sticking Preheat oven to 350F In the pot on medium heat, melt ½ cup of butter Mix in flour stirring constantly for 1 minute until bubbly and golde...

  Ingredients: 1 tbsp veg oil 1 pound ground beef (it might be a food crime, but in the pic above I used ground chicken) 1 cup celery, chopped (approx 3 ribs) 1 cup carrots, chopped (approx 2 med carrots) 1 cup bell pepper, chopped (approx 1 pepper) 1 cup onion, chopped (approx 1 onion) 1 clove garlic, smashed 1 can (28 oz) diced tomatoes 1 can (6 oz) tomato paste 1 tbsp oregano 1 tsp chili flakes 1 tbsp salt 1/2 tbsp black pepper 12 cups water (adjustable) 1 cup macaroni noodles Instructions: Add 1 tbsp veg oil to large pot and heat on stove at med Once hot, add 1 cup onion, 1 clove garlic and 1 cup celery and heat until onions become fragrant and semitranslucent  Add 1 pound ground beef and heat until browned Add 1 cup bell pepper, 1 cup carrots, and 6 oz tomato paste. Stir until combined Add 1 can (28 oz) diced tomatoes, 1 tbsp oregano, 1 tsp chili flakes, 1 tbsp salt, 1/2 tbsp black pepper, 1 cup macaroni noodles, and 12 cups water Let simmer for 30 min Yield: An enormous ...

  Ingredients: Whipped Cream: 3 packs Dream Whip (can substitute with alternative brands) 1 & 1/2 cups milk Crust: 2 400 g boxes graham cracker crumbs 1/2 brick (1 cup) butter 1 cup sugar Filling: 3 8 oz packages of cream cheese, softened 1 cup icing sugar Topping: 2 540 ml cans cherry pie filling (can substitute blueberries) Instructions: Add 3 packs Dream Whip and 1 & 1/2 cups milk to bowl With hand mixer, blend until peaks form Put 3 packages (24 oz) cream cheese in microwave for 1 min to soften In pot, combine 2 boxes (800 g) graham cracker crumbs, 1 cup butter, 1 cup sugar Preheat oven to 350 F With hand mixer, blend cream cheese and 1 cup icing sugar into whipped cream mixture until smooth. Place in fridge to cool Press graham cracker mixture onto bottom and a third of the way up the sides of a 9-inch pan. Bake 20 min Remove from oven. Cool 15 min Add cheesecake filling to crust Add 2 cans of cherry filling as topping Yield: A big pan of cheesecake Source:  (678)...

  Ingredients: Little bit of veg oil Little bit of all purpose flour Pie dough 2 medium potatoes 1 pound beef or alternative ground meat 1 onion 1 bell pepper Garlic to taste 2 tbsp chili powder 2 tbsp cumin 1 tbsp paprika Green olives 1 egg Directions Cut 2 medium potatoes into small cubes Bring salted pot of water to boil, add cubed potatoes While potatoes are boiling, dice 1 onion and 1 bell pepper, mince garlic Add little bit of veg oil to frying pan and bring to medium heat Once heated, add diced onion, bell pepper, and garlic to pan Cook until onions begin to look translucent and add 1 pound ground beef or alternative meat When meat is cooked thoroughly, add boiled, cubed potatoes Add 2 tbsp chili powder, 2 tbsp cumin and 1 tbsp paprika, and stir until integrated Remove from heat and let chill in refrigerator until cool Once chilled, take out (also chilled) pie dough (we're not doing the pie dough recipe on this entry, get it pre-made if you like) Preheat oven to 375 degrees ...

  Ingredients: 4 large baking potatoes (Idaho or russet) 1 pack bacon (original recipe calls for 12 slices, my pack came with 9 and was fine) 1/2 cup flour 6 cups milk, heated (I used 2%) 1 cup sharp cheddar cheese, grated Salt and black pepper, to taste Sour cream for garnish Chives for garnish, I used green onion Directions: Preheat oven to 375 degrees F Bake 4 large potatoes for 45 minutes. When done, a paring knife should cut through easily Cook 1 pack (9 slices) bacon in a large pot When bacon is crispy, remove and set aside, leaving the bacon grease in the pot Heat 6 cups milk Add 1/2 cup flour to bacon grease, stir for 1 min, until fat and flour are combined Pour in heated milk and stir for 15 min over medium heat, until bubbly and thickened Scoop pulp out of baked potatoes and add to milk mixture Mash pulp with back of wooden spoon in the pot, leaving it a little chunky Break cooked bacon into bits and add to soup Add 1 cup sharp cheddar cheese. When the cheese melts, remov...

  Ingredients: 1/2 onion, chopped 1/4 cup butter 1/4 cup flour 2 cups milk 2 cups veg stock (most recipes call for chicken stock) 1 1/2 cups broccoli florets (about 1 head) 2 carrots 1 stalk celery 2 1/2 cups sharp cheddar Salt and pepper to taste Directions: Chop 1/2 onion, 1 1/2 cups broccoli florets, 1 stock celery, and 2 carrots Sauté the onion and set aside Whisk together 1/4 cup butter and 1/4 cup flour in large saucepan over medium-low heat for approx 4 minutes Add 2 cups milk while whisking, then add 2 cups veg stock. Let simmer until thickened, approx 20 min Add 1 1/2 cups broccoli, 1 cup carrots, 1 stock celery, and 1/2 sautéed onion. Let simmer until vegetables are softened, approx 20 min Add 2 1/2 cups cheddar and stir until melted. Season with salt and pepper to taste Yield: About 4 bowls Source:  Copycat Panera® Broccoli Cheddar Soup Recipe | Allrecipes Description: Back when I was in college, the most economically-friendly meal you could get at the cafet...

  Ingredients: 1 8 oz package cream cheese 1 16 oz container cream cheese 1 1.25 oz packet taco seasoning 1/4 head iceberg lettuce 1 cup grated cheddar 1 large tomato 1 green bell pepper 1 2.25 oz can sliced black olives Instructions: Shred lettuce, grate cheddar, dice tomato and bell pepper, drain olives Mix it all together Yield: Enough for a potluck Source:  Taco Dip I Recipe | Allrecipes Description: Back in college, when my classmates threw potlucks, I would often be requested to bring this. Although, I think part of it was because most of my classmates were female, many older, and they didn't trust me to be able to make anything more advanced. The first time around, they said I could just buy a bag of chips when everyone else was making something. So I made a coleslaw. After that, they asked me to make coleslaw and I made taco dip. After that, they kept asking me to make taco dip and I kept making it. Eventually I branched into the sweet appetizers that I've already post...

  Ingredients: 1 tbsp veg oil 2 onions 1 carrot 1/2 apple 2 cloves garlic 2 cm piece ginger (weird way of measuring, I wound up with about a shotglass worth of grated ginger and it worked fine) 500 g (1.1 pound) stewing beef, cubed 4 tbsp all-purpose flour 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 1 tsp ground cardamom 1 tsp ground cinnamon 1/2 tsp hot chili powder 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp black pepper 200 ml (0.84 cups) red wine 600 ml (2.53 cups) beef stock 1 bay leaf 10 g (1 tbsp) chocolate 1 tsp instant coffee 1 tbsp Worcestershire sauce 75 g (1/4 cup) plain yogurt 1 tbsp honey  10 g (1 tbsp) butter You will need:  3 frying pans, a saucepan, measuring cups and spoons, and something to stir with Directions: Step 1: Prep Peel and dice 2 onions Grate 1 carrot, 1/2 apple, 2 cm piece ginger Mince 2 cloves garlic If beef isn't pre-cubed, cut pieces into bite sizes Prepare spice mix in bowl. Put together 2 tsp cumin, 2 tsp cor...

  Ingredients: 2 cloves garlic 2 handfuls fresh parsley 3 green onions 1 can chickpeas, drained and rinsed 4 tbsp tahini 4 tbsp lemon juice 1/2 tsp salt 1/2 tsp cumin Cayenne pepper to taste Directions: In food processor, pulse 2 cloves garlic, 2 handfuls parsley, and 3 green onion until finely chopped Add 1 can drained and rinsed chickpeas, 4 tbsp tahini, 4 tbsp lemon juice, 1/2 tsp salt, 1/2 tsp cumin, cayenne pepper to taste, and blend until smooth Yield: Enough to bring to a potluck Source: Lee-Anne's mom's cookbook Description: This is the first entry that I haven't, as of writing this entry, personally prepared. However, I've tasted it, it was prepared in my home, and the photo I'm using is of the product that was created here. Lee-Anne made it. It was one of the appetizers that we made for last New Year's Eve. I decided to make blueberry tarts, soft pretzels, and hummus. I was going to use the recipe from the Hummus a Tune entry in the Bob's Burgers c...

  Ingredients: 4 medium potatoes 1 onion Salt and pepper to taste 1/4 cup butter 1/4 cup all-purpose flour 1/2 tsp salt 2 cups milk 1 1/2 cups shredded cheddar cheese Directions: Preheat oven to 400 degrees F Grease medium casserole pan Cut potatoes into thin rounds Cut onion into rings Grate 1 1/2 cups cheddar cheese Place half the potato rounds in the bottom of the prepared casserole dish (enough to create a layer), top the potatoes with the onions, then add the second half of the potatoes on top of the onions In medium sized saucepan, melt 1/4 cup butter over medium heat Mix in 1/4 cup flour, 1/2 tsp salt and stir for 1 min Add 2 cups milk, cook until thickened Add 1 1/2 cups grated cheddar cheese, stir until melted Poor the cheese sauce over the potatoes and cover casserole pan with aluminum foil Bake for an hour and a half in preheated oven Source: https://www.allrecipes.com/recipe/15925/creamy-au-gratin-potatoes/ Yield: A medium casserole pan's worth of potatoes Description: ...

  Ingredients 1 cup sugar 2 eggs 1 tsp baking soda 3 ripened bananas, mashed 1/2 cup oil 1/2 tsp salt 1 & 1/2 cups flour (optional) 3/4 cup nuts or chocolate chips Yield: One loaf Source: Lee-Anne's mom Directions: Preheat oven to 350 Mix together all ingredients in one bowl Pour into greased or lined loaf pan Bake for 1 hour Description: With this, we sort of complete my collection of potluck sweets, the others being the blueberry tarts, pumpkin tarts and pumpkin bread. To complete my potluck contributions, I'd have to add the savory options, those being coleslaw and taco dip.  Banana bread is a great solution for when you've accidentally let some bananas get overripe, since this recipe actually works better when they have turned soft and brown. In fact, if you have a day of prep, some fresh bananas, and a desire to bake the next day, just put the fresh green/yellow bananas in the freezer and they will brown overnight, which will result in a better loaf. If you want to...

  Ingredients 4 cups flour 1 tsp salt 1 & 1/2 tbsp baking powder 1 & 1/2 cups warm water Cooking oil (enough for 2 inches standing in sauce pan) Source: The Stay at Home Chef: https://thestayathomechef.com/authentic-indian-fry-bread/ Yield: Whatever's in the picture. Seven pieces I guess Instructions: In a large bowl, mix together 4 cups flour, 1 tsp salt, 1 & 1/2 tbsp baking powder Slowly add warm water, mix/knead together Pull off golf ball sized hunks and flatten into disk shapes, as thin as possible without tearing Heat up sauce pan and add enough oil to fry the pieces, roughly 2 inches in depth One at a time, cook each piece in the oil until it's golden brown on either side Description: Fry bread is very popular in many contemporary Native communities throughout North America. It isn't supposed to be something that you really need a recipe for. Instead, you should grow an understanding of how it's made as you grow, peripherally observing others preparin...

Ingredients: 3 cups blueberries 1/2 cup sugar 2 tbsp cornstarch pinch of salt 2 tbsp lemon juice Tart shells Yield: A buttload of tarts (recipe says 12, I made 24 with filling to spare) Source:  https://www.dinnerwithjulie.com/2015/07/27/super-simple-blueberry-tarts/ Instructions: Preheat oven to 375 F, place 12 tart shells in for 10-12 min Put 1 and 1/2 cups blueberries into saucepan In a separate bowl, stir together 1/2 cup sugar, 2 tbsp cornstarch and pinch of salt Add bowl of dry ingredients to the berries, as well as 2 tbsp lemon juice Bring to a boil, then cook for 1 min, then remove from heat Stir in 1 and 1/2 blueberries to your mixture Spoon into your baked tart shells and allow to cool Description: Back when I did the recipe for the pumpkin tarts, I mentioned that while those were my crowd pleasers, I had another personal favourite tart. This is it. I admit that nostalgia is a large component. When I was a child, I used to pick wild blueberries on my grandparents property...