Gryphood

  Coleslaw Ingredients: 1/4 head green cabbage 1/4 head red cabbage 1 carrot 1 red onion 1 cup mayo 2 tbsp white sugar 1/4 cup lemon juice Special Equipment: Food processor Instructions: Use food processor to combine 1/4 head green cabbage, 1/4 head red cabbage, 1 carrot, and 1 red onion Remove blended vegetables and put in a mixing bowl Add 1 cup mayo, 2 tbsp white sugar, and 1/4 cup lemon juice, and stir until fully integrated Yield: A mixing-bowl's worth of coleslaw Source: Trial and error Description: This was the first potluck item that I learned to make when I was in college. The students in the Social Service Worker program were having a get together and everyone was bringing something. They were all talking about what they were going to make for it, and they asked me if I could bring a bag of chips. Since I was one of the only males in the program, I felt that I was being stereotyped as someone that couldn't prepare food. At the time this assumption was correct, but I s...

  Ingredients: 2 tbsp veg oil 1/2 cup flour 1 lb stewing beef 1 onion 4 potatoes 3 carrots 1/4 head cabbage 5 cups beef stock (1 tetra pack) 1 & 1/2 tbsp rosemary 1 & 1/2 tbsp thyme 1/2 tbsp salt 1/2 tbsp black pepper 1/4 cup cornstarch 1/4 cup cold water Instructions: Chop 1 onion into slices, peel 4 potatoes and 3 carrots and chop them into rounds, chop 1/4 head cabbage into strips. Place potatoes, carrots, and cabbage in large saucepan and set aside Put 2 tbsp veg oil into frying pan and put on medium heat Put 1/2 cup flour into bowl Roll stewing beef in flour and put into heated pan, along with chopped onion Turn beef over until browned on all sides, but make sure not to cook it through Once beef has been browned and onion is translucent, put into saucepan with the other ingredients Add 5 cups/1 tetra pack beef broth Add 1 1/2 tbsp thyme, 1 1/2 tbsp rosemary, 1 tbsp salt, 1/2 tbsp black pepper Simmer on low for 1 hour 5 min before finished, in a separate bowl, combine 1...

  Ingredients 1 onion 4 cloves garlic (1 tbsp 1 tsp) 1 zucchini 1 1/2 cup corn 1 bell pepper 2 ribs celery 1 pound ground meat (substitute 1 540 ml can black beans for vegetarian version) 1 can 796 ml crushed tomatoes 1 can 540 ml red kidney beans 1 can 540 ml white kidney beans 2 tbsp cumin 2 tbsp chili powder 1/4 tsp cayenne pepper 1 tsp salt 1 tsp pepper Sour cream Cheddar cheese (grated) Instructions Dice 1 onion and 1 bell pepper, mince 4 cloves garlic, chop 2 ribs celery Put onion and garlic into large pot and let simmer on low heat until fragrant and onion becomes translucent Add 1 pound ground meat (chef's choice is probably beef, but can substitute with pork, chicken, turkey etc). Cook until browned Add 1 zuchini, 1 bell pepper, 2 ribs celery, 1 & 1/2 cup corn. Let simmer until heated through Add 1 can crushed tomatoes Add 2 tbsp cumin, 2 tbsp chili powder, 1/4 tsp cayenne pepper, 1 tsp salt, 1 tsp pepper, stir until mixed Rinse 1 can red kidney beans and 1 can white k...

  Ingredients: 1 8 oz pack of cream cheese 1/4 cup whipping cream 2 tbsp grated parmesan 2 tsp finely chopped onion 1/2 tsp thyme 1/2 of a 10 oz package of frozen spinach 1 6 oz jar marinated artichoke hearts 2 tbsp diced pimento 1 tsp Worcestershire sauce 1/4 tsp garlic salt Special Tool: Little Dipper (came with a slow cooker, it's like a mini version, you can probably make this in a pot on a low heat) Instructions: Add 8 oz cubed cream cheese and 1/4 cup whipping cream to Little Dipper or pot Cover and heat on low until cheese is melted, 30 min to an hour In the meanwhile, dice 2 tbsp pimento, 2 tsp onion, 6  oz artichoke hearts Squeeze water out of 5 oz frozen spinach Once cheese is melted, add rest of ingredients (2 tbsp grated parmesan, 2 tsp diced onion, 1/2 tsp thyme, 5 oz drained spinach, 6 oz chopped artichoke hearts, 2 tbsp diced pimento, 1 tsp Worcestershire, 1/4 tsp garlic salt). Stir to combine Cover and heat on low for an additional 30 min Serve with crackers, b...

  Ingredients 2 tbsp butter or oil 2 chicken breasts 1 onion 4 cloves garlic (1 tbsp 1 tsp), minced 1 tbsp curry powder 1 can coconut milk (size: 13 1/2 oz) 2 tbsp honey 1 lime (2 tbsp) juice 1/4 tsp salt Hot sauce optional 12 basil leaves, chopped (optional) 1 cup basmati rice More veg as desired Instructions Prepare basmati rice. I have a rice cooker and use 1 cup rice to 2 cups water. If you don't have one, use a pot and boil on low until the rice has absorbed the water. You can continue with the rest of the recipe while the rice is being prepared Heat 2 tbsp butter or oil in pan on medium-high Cube 2 chicken breasts, dice onion, mince garlic, prepare other veg as desired Cook chicken until done, remove from pan and set aside Add diced onion and garlic in heated pan and cook for 2 min. Add any other veg at this stage Sprinkle 1 tbsp curry powder over onion and garlic, cook for 2 min, stirring to combine Reduce heat to medium-low and add 1 can coconut milk Add 2 tbsp honey, 1/4 t...

  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 1/2 cup of flour 1/2 cup 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 go...