Gryphood

  Ingredients: 1 bag coleslaw mix, approx 6 cups 1 bunch green onions 1/2 cup flour 1/2 cup breadcrumbs 1 tsp kosher salt 1/2 cup broth 5 eggs Canola oil Sesame oil (optional) 2 tbsp tomato paste Tonkatsu sauce, for garnish Japanese mayo, for garnish Pickled ginger, for garnish Nori, for garnish Sesame seeds, for garnish Instructions: Dice 1 bunch green onions In large bowl, toss together 6 cups coleslaw mix, diced green onions, 1/2 cup flour, 1/2 cup breadcrumb, 1 tsp salt, 1/2 cup broth, and three eggs. Set aside for 10 min to hydrate Bring a cast iron pan to medium heat Add a little canola oil and sesame oil to heated pan Spoon approx half the batter into the pan, flattening it into a pancake Cook for 4 min, or until golden and crisp Slide pancake from pan onto an oven-safe surface, like a pizza pan Place cast iron pan overtop the pancake and in one motion, flip over the pizza pan with the cast iron so that the uncooked side of the pancake lands facing down Fry for another 4 min...

  Blueberry Banana Oatmeal Cups Ingredients: 1 cup blueberries 2 bananas 2 cups oats 2 eggs 1 cup brown sugar 1 tsp baking powder 1 tsp vanilla extract 12 muffin liners Instructions: Preheat oven to 425 F Line muffin pan with 12 liners In a mixing bowl, mash 2 bananas with fork Beat in 2 eggs, 2 cups oats, 1 tsp baking powder, 1 cup brown sugar, 1 tsp vanilla extract, and 1 cup blueberries Add batter to muffin liners and bake for 15 min Yield: 12 cups Source: WALES Cookbook Tips: I wasn't sure if having overripe bananas was beneficial, like it is with banana bread, so I let ours get a little spotty but not to the point of turning brown, to hedge my bets. Original recipe called for rolled oats, but I don't know what that means. We have three types of oats at home and none of them claim to be rolled. I used large flake. You should let them cool a bit after coming out of the oven, otherwise they stick to the muffine liners. Description: This is another recipe from the WALES Cookbo...

Ingredients: 8 eggs 1 cup milk 1 cup grated cheddar cheese Diced ham to preference Salt & pepper to taste Instructions: Preheat oven to 350 F Grate 1 cup cheddar cheese, dice a slice of ham Crack 8 eggs into large bowl and beat Add grated cheddar, 1 cup milk, and salt and pepper to taste, stirring to combine Prepare muffin tray by greasing with butter/margarine, cooking spray, or using muffin liners Ladle egg mixture into muffin tray Add diced ham to preference Bake for 35 min Special Equipment: Muffin tray Yield: 12 egg cups Source: WALES Cookbook Tips: This makes enough to fill each muffin section to the brim. They expanded more in the oven than I thought they would, so try to give them a little space to grow. For the ham, I got one of those little ones from the grocery, cut off a thickish slice and diced it. It didn't take much, as the sections were already pretty full. I think it was easier to add it after ladling the egg mixture, as I imagine otherwise the ham would sink t...

Ingredients: 4 garlic cloves 1 onion 1 carrot 1 rib celery 1 28 oz can crushed tomato 3 cups broth, matching protein or choice of preference 1/2 tsp thyme 1/2 tsp oregano 1/2 tsp salt 1 tsp pepper 1/4 tsp chili flakes 1 lb ground meat, chef's choice is beef but we used turkey 250 grams frozen spinach. If it helps, that came out to five "spinach portions" for us 1 tsp Worcestershire sauce 2 cups mozzarella or ricotta 220 grams cannelloni noodles, about 1 box Parsley for garnish, optional Little bit of cooking oil Special Tools:  Piping bag or ziplock sandwich bag Tinfoil Immersion blender Directions: Thaw, then squeeze water from 250 grams frozen spinach and set aside Mince 4 cloves garlic, dice 1 onion, chop 1 carrot and 1 rib celery. If using mozzarella, grate 2 cups For the sauce, in a large saucepan heat a little cooking oil over medium-high heat Once heated, add 1/2 of your diced garlic and onion and cook for 2 min, then add all your carrots and celery and cook anothe...

Ingredients: 2 cups bbq sauce 2 tsp brown sugar 3 cloves garlic 2 tsp Worcestershire sauce 1 tsp cayenne pepper 4-5 lbs baby back ribs Cooking spray Special Tools: Slow cooker Large ziplock freezer bag Directions: Mince 3 cloves garlic In a large ziplock freezer bag, combine 2 cups bbq sauce, 2 tsp brown sugar, minced garlic, 2 tsp Worcestershire sauce, 1 tsp cayenne pepper Seal bag and knead to mix ingredients Add 4-5 lbs baby back ribs to freezer bag. Reseal and shake to thoroughly coat with marinade Spray inside slowcooker and add ribs, topping with half the remaining sauce Cook on high heat for 5 hours, or low for 9 hours Yield: 4-5 lbs of ribs. Maybe a little less, I think meat loses a bit of weight post-cook Source: Lee-Anne Tips: The instructions I was given said that if you wanted slightly firmer ribs, you could cook on low for 7 hours. Also, if you want an extra touch, after they come out of the slow cooker you can broil them for a couple minutes to caramalize the sauce. I...

  Ingredients: 1 can tuna 1 med pickle 1 heaping spoonful mayo 2 English muffins 4 processed cheese slices Black pepper to taste Instructions: Set oven to broil at med-high heat Drain 1 can of tuna and put into bowl Dice 1 med pickle Add diced pickle to bowl with tuna, along with a heaping spoonful of mayo and black pepper to preference Mix until integrated, adding more mayo if needed Cut 2 English muffins in half and set on a baking sheet facing up Spoon out tuna mix onto each English muffin half, distributing evenly Place a slice of processed cheese on each and place in oven Broil for 10 min, or until the cheese develops leopard spotting Yield: 4 tuna melts Source: Conventional knowledge Tips: Can substitute mayo with whipped dressing. In my opinion, there is no situation in which it's preferrable to mayo, but this is a recipe that is a little more forgiving of it. The use of pickle in tuna is apparently debatable. It seems like the natural pairing, but Lee-Anne grew up using cel...