Gryphood

  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...