Gryphood

Ingredients: 8 oz tomato sauce 1/2 cup ketchup or bbq sauce 1 tbsp brown sugar 1 tbsp vinegar 1 tbsp Worcestershire sauce 1 onion 1 lb ground meat 8 hamburger buns Instructions: In a bowl, mix together 8 oz tomato sauce, 1/2 cup ketchup/bbq sauce, 1 tbsp brown sugar, 1 tbsp vinegar, and 1 tbsp Worcestershire sauce Add some cooking oil to a frying pan and set to med-high heat Dice 1 onion and add to heated pan Simmer until onion is semitranslucent, then add 1 lb ground meat Break meat apart with spatula and cook, stirring occasionally until it has fully browned Pour sauce over meat, stirring until combined Turn heat to low Cover and let simmer for 20 min Divide meat mixture over 8 hamburger buns Yield: 8 Sloppy Josephs Source: Accessible Chef Tips: Original recipe calls for ketchup. I used bbq sauce, although Lee-Anne has been encouraging me to try using ketchup as a base when called for, even if I dislike the condiment. Just couldn't bring myself to do it. Description: I got this r...

Ingredients: 6 tbsp olive oil (can substitute with alternative cooking oils) 2 med onions 2 cloves garlic 2 med eggplants 3 med zucchini 2 red bell peppers 1 green bell pepper 1 14 oz canned diced tomatoes 1 tsp salt 1/2 tsp pepper 8 oz breadcrumbs 1 tbsp parsley 1 tbsp basil 1 tbsp chives 6 oz soft goat cheese Pasta, polenta, or crusty bread (for pairing, optional) Instructions: Preheat oven to 375 F Dice 2 med onions, mince 2 cloves garlic, cut 2 med eggplants in half lengthwise, then cut into 3/4 inch rounds, deseed 2 red bell peppers and 1 green bell pepper and cut into 1 1/2 inch pieces, drain 1 14 oz can of diced tomatoes Heat 5 tbsp of olive oil or cooking oil in a large skillet over med heat Add onions and garlic and saute until onions become semitranslucent and garlic is fragrant Add eggplant, zucchini, and bell pepper. Cook, stirring occasionally, for about 10 min Add drained diced tomatoes, 1 tsp salt, and 1/2 tsp pepper. Let simmer 15 min While vegetables are simmering, sti...

  Ingredients: 1 sheet puff pastry (thawed) 2 rashers (6 strips) bacon 1 cup shredded cheddar cheese 1/4 cup grated parmesan 1 tbsp Dijon mustard 1 egg 1 tbsp chopped fresh parsley (optional) Instructions: In a pan, fry 2 rashers (6 strips) of bacon until crispy, flipping partway through Place fried bacon on a paper towel lined plate Preheat oven to 400 F Grate 1 cup cheddar cheese and 1/4 parmesan Unfold puff pastry on lightly floured surface. If using a brick-shaped pastry, divide in 2 and roll each piece flat Spread Dijon mustard over pastry Spread 1 cup grated cheddar and 1/4 cup grated parmesan over mustard Crumble fried bacon and spread evenly over cheese Roll pastry tightly into a log, 2 if you divided it earlier Cut into 1/2 inch rounds Place rounds onto prepared baking sheet, cut side up In a small bowl, beat an egg and brush onto the tops of the rounds Bake 15-20 min Let rolls cool and garnish with parsley if desired Yield: About 20 pinwheels Source:  https://easyswe...

Ingredients: 1 batch of peanut butter cookies (1 baking sheet, or about 12 cookies) ½ bag chocolate chips (of a 270 g bag) Peanuts, for garnish ½ brick cream cheese Instructions: Put 1 tray of peanut butter cookies into large ziplock bag Close bag and crush cookies Pour cookie crumbs into mixing bowl In a small bowl, microwave ½ brick cream cheese for 30 sec Add cream cheese to cookie crumbs and mix together In rounded tablespoons, scoop onto baking sheet in balls Freeze for a few minutes Pour peanuts into ziplock bag and crush  into crumbs Melt ½ bag chocolate chips in microwave for 1 min Stir chocolate chips, then roll cookie balls in melted chocolate Sprinkle peanut crumbs on top Freeze Yield: 20 truffles Source: WALES member baking cart recipes Description: Before the pandemic, one of the WALES members used to run a baking cart. She would make an item per week and sell what she could at the agency's main office every Friday. Whatever wasn't purchased would be frozen and av...

Ingredients: 3 1/2 cups all purpose flour 2 1/2 tsp baking powder  3/4 tsp salt 1 cup 1 tbsp unsalted butter 1 3/4 cup white sugar 1 tsp lemon zest 2 tbsp lemon juice 15 oz ricotta 1 tbsp 1 tsp vanilla extract 2 eggs 3 1/2 cups powdered sugar 5 tbsp milk Parchment paper Special Tools: Hand mixer Instructions: Grate 1 tsp lemon zest In a mixing bowl, whisk together 3 1/2 cups all purpose flour, 2 1/2 tsp baking powder, and 3/4 tsp salt In a separate bowl, whip together 1 cup unsalted butter, 1 3/4 cups white sugar, and 1 tsp lemon zest until pale and fuffy. Scrape down sides and bottom of bowl occasionally while mixing Mix in 15 oz ricotta, 1 tbsp vanilla extract, and 2 eggs, one at a time Set mixer on low and slowly add in the flour mixture just until combined Cover bowl with seran wrap and chill in fridge for 2 hours, up to 2 days Preheat oven to 350 F For icing, in a separate bowl, mix together 1 tbsp melted butter, 3 1/2 cups powdered sugar, 2 tbsp lemon juice, 1 tsp vanilla ext...