The Official Hype Cookbook

[Star]

You're a mod...

 

[Drakon]

A mod who can't find the other thread.

 

[WillardNation]

There's a sandwich on tv right now with garlic mayo, pepper jack, roast beef, ham, turkey, pepperoni, corned beef, jalapeno poppers, mozzarella sticks, onion rings, bacon, and avocados. Oh, the things I would do to this sandwich!! (Actually, the things I would do to it are pretty much limited to "eat it". I don't really know how else you could enjoy a sandwich?)

 

[Timstuff]

Spicy fried ramen

This is a kitchen clone of the stir fry noodles that you can get at many Asian restaurants, but for pennies a bowl.

Ingredients:

1 package of ramen noodles
1.5 tbsp of butter
Soy Sauce
Your favorite hot pepper sauce (you can use Asian hot sauce if you want authenticity, but it's not necessary)

Boil the Ramen noodles as directed, either on the stovetop or in the microwave. While they cook, heat up a frying pan or skillet, and melt the butter in the pan. When the noodles are cooked, drain them using a strainer and transfer to the frying pan / skillet. Saute the noodles for a minute or two, and then begin adding soy sauce. Stir it until the noodles change to a generally light brown color (it does not have to look 100% consistent), and then sprinkle in hot sauce (just remember though-- the goal here is to add some subtle spiciness, not set off the fire alarms, so don't go crazy!) and continue sauteing for another two or three minutes. Now you have enough buttery, savory, spicy ramen noodles for either a lunch, a side at dinner, or a snack. If you want to get fancy, you can try adding using these noodles in a stir fry with vegetables and meat, or serve them with asian-themed dinners like teryaki chicken.

 

[Super_Child]

Bacon Pasta in a Chilli Tomatoe sauce.

This is something that me and the Mrs love but don't seem to have very often anymore.

8 Rashers of smoked or unsmoked Bacon.
1 Onion.
1 Red Pepper.
1 Clove garlic.
Small mixed chillies or Chilli Powder.
1 Can chopped tomatoes.
Tomatoe paste.
Pasta Twists or Shells ( Conchigle )

This tastes great! And can be made healthier too for those among us who are watching what they eat.

Cut the bacon into thin strips and pour a tablespoon of cooking oil into a pan and simmer on a low heat until cooked but not crispy, you don't want crispy bacon in this. While the bacon is cooking chop 1 onion finely and add to the pan, continue to simmer and stir.

Chop your red pepper into small slices and cut your couple of small chillies very finely, and the garlic clove into very thin strips too. IMO don't use garlic paste as this doesn't give you a genuine taste. Now add these three to the pan, turn the heat up slightly.

Get a large saucepan and fill with water, add a pinch of salt and tiny bit of oil. Bring to the boil and then add your pasta. 3-4 medium handfulls tends to be enough to feed one person and this much bacon serves 4 people.

Back over to the pan and your meal is shaping up the bacon is cooked and your various vedge are nicely browning, Add your can of chopped tomatoes but don't add much of the juice. stir for a couple minutes and then add tomatoe paste to your liking, this will just add more flavour and thicken the sauce a bit.

Season your pasta sauce with a pinch of salt and pepper if you like or even a squirt of ketchup ( adds extra pow to the chilli/garlic flavour ).

When your pasta is cooked enough ( usually after 10-12 minutes ) drain and place back into the large saucepan. Add your pasta sauce to this and begin to stir getting it evenly through the pasta at this moment it looks great and your mouth will be watering! Heat for a few minutes while stiring and your ready to serve up your meal, enjoy!


Healthier Option

Same as above except use whole-wheat pasta, cut all the fat off your bacon. Use a bit of water to cook the bacon and onions instead of oil. Once your bacon/onions/vedge is cooked drain this into a collinder in your sink and this will drain all the unhealthy fat that has collected in your pan from the bacon. Also don't add salt to season.

 

[AndThePickles]

I tried this mac and cheese recipe out for Thanksgiving...it turned out really yummy.

Ingredients:
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions:
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.

2.In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.

3.In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.

4.Preheat oven to 350 degrees F (175 degrees C).

5.Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

6.Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Changes that I made:

I doubled the amount of cheese. I used two cups of half and half, heated it on low on the stove, and melted the Velveeta in that first to make a sauce that I added to the macaroni. I didn't bake the mac n cheese for more than 20 minutes or so because I like mine more creamy than firm.

I also ommitted the eggs, because I wasn't sure how it'd turn out, and didn't want to bring gunky mac n cheese to Thanksgiving. I'd like to try it with the eggs the next time I make it.

Biggest love about this recipe: using Muenster cheese Really added a lot of creaminess.

 

[Manic]

I decided to grill some chicken for dinner today, and I sorta played around and made my own sauce that turned out pretty good.

Spicy Mushroom Sauce
-1 cup of sliced/chopped mushrooms
-1/2 cup of sun-dried tomatoes
-1 cup milk
-1 tablespoon butter/margarine
-1 tablespoon flour
-Salt
-Garlic powder (because I'm too lazy to crush my own garlic)
-Crushed red pepper
-Pinch of sugar (optional)

1. Melt butter in saucepan
2. Add mushrooms to saucepan, saute until brown
3. Add sun-dried tomatoes (add sugar if you like your sundried tomatoes sweeter)
4. Add milk and flour.
5. Begin stirring, and don't stop until it's as thick as you like.
6. Add desired amounts of salt, garlic powder, and crushed red pepper while stirring. Try to keep each spice limited to a pinch.

 

[Bnightwing]

I decided to grill some chicken for dinner today, and I sorta played around and made my own sauce that turned out pretty good.

Spicy Mushroom Sauce
-1 cup of sliced/chopped mushrooms
-1/2 cup of sun-dried tomatoes
-1 cup milk
-1 tablespoon butter/margarine
-1 tablespoon flour
-Salt
-Garlic powder (because I'm too lazy to crush my own garlic)
-Crushed red pepper
-Pinch of sugar (optional)

1. Melt butter in saucepan
2. Add mushrooms to saucepan, saute until brown
3. Add sun-dried tomatoes (add sugar if you like your sundried tomatoes sweeter)
4. Add milk and flour.
5. Begin stirring, and don't stop until it's as thick as you like.
6. Add desired amounts of salt, garlic powder, and crushed red pepper while stirring. Try to keep each spice limited to a pinch.

What would you use this for?

 

[Manic]

It's just a topping. I put it on my grilled chicken breast earlier.

 

[Avangarde]

Now this is a thread I can sink my teeth into.

Subscribed

 

[NotAHenchwench]

I'll have to add my stuff here later.

 

[Bnightwing]

I made a thread like this when I use to make forums like crazy, till I relized AndThePickles beat me.

 

[Johnny Drama]

Post recipes and/or pictures of your favorite dish. It doesn't have to be your own recipe, per se, just one you really enjoy and wanna turn other people on to.

I'll start:

Bruschetta with Tomato and Basil

Ingredients

• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste

• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

Method

1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.


2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.



3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.


4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.



5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)




Spinach Alfredo Pizza

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (10 ounce) container Alfredo Sauce
• 1 (6 ounce) can sliced mushrooms, drained
• 1 (10 ounce) can artichoke hearts, drained and quartered
• 1/2 cup grated Parmesan cheese
• 4 cups shredded mozzarella cheese
• 2 unbaked pizza crusts
• 2 tablespoons olive oil
• 1 (2.25 ounce) can sliced black olives (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Spread pizza crusts out onto baking sheets or pizza pans.
2. Place the spinach and Alfredo sauce in a saucepan, and warm over medium heat. Stir occasionally. Spread 1tablespoon of olive oil onto each pizza crust. Spoon half of the Alfredo and spinach onto each crust, then arrange artichoke hearts over the sauce layer. Top each pizza with half of the mozzarella cheese and Parmesan cheese. Sprinkle mushrooms and black olives on top.
3. Bake pizzas one at a time for 20 minutes in the preheated oven, or until the bottom is nicely browned.

 

[Metamorpho1977]

World's Greatest Chili

I made this a while back and even my niece who is very picky about everything she eats ate 2 bowls.

Ingredients
3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
Directions
In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

 

[Metamorpho1977]

This recipe has been a winner at Superbowl parties for the last few years.

Hot wings with Blue Cheese Yogurt dipping sauce.

Ingredients
For the Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (Bobby likes cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper


For the Wings:
Peanut oil, for frying
1 1/2 cups all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons ancho chili powder
1 1/2 teaspoons garlic powder
3 pounds chicken wings, split at the joint, tips removed
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chiles in adobo sauce
1 tablespoon New Mexico chili powder
1 tablespoon dijon mustard
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Chopped fresh cilantro, for garnish (optional)
Jicama sticks, for serving
Directions
Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.

Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.

Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce.

 

[Johnny Drama]

Damn Metamorpho that all sounds REALLY good!

 

[Johnny Drama]

Johnny's

BLAZIN' BREAKFAST BURRITOS

Ingredients:

• PAM All Natural Cooking Spray
• 1 medium green bell pepper, cut into thin strips
• 1 medium onion, cut into thin slices
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
• 6 eggs, beaten
• 1 pound ground Sauage
  
• 6 eight-inch flour tortillas, warmed
• shredded cheddar cheese
  
• Pace Picante Sauce
  

Directions:
Spray a medium saucepan with PAM. Saute pepper and onion over medium
heat until tender, about 10 minutes. Stir in RO*TEL. Simmer 20 minutes,
stirring occasionally, until liquid is reduced. Spray a 10-inch skillet with PAM.
Add and cook sausage over medium heat until brown and drain grease, but leave sausage and veggies in pan on medium heat. In seperate bowl, beat the eggs and then pour over sausage and veggies, stir eggs and sausage freqently untill eggs are scrambled and fluffy.
Divide eggs and meat evenly among tortillas. Top with cheese and lightly cover with Pace Picante sauce before rolling to a close.. Makes 6 servings.

 

[Aesop Rocks]

With a bucket full of fresh cherries and a package of premade pie crust in the fridge, my kids and I had plans to make a batch of Homemade Cherry Poptarts. But, my clever 7-year-old, Alyssa, had an even better idea, “How ’bout we make little poptarts and put them on a stick like Cinderella?”
‘Cinderella’ here isn’t the fairy tale princess, it’s my Alyssa’s favorite blogger (and one of mine)–the delightsome Angie Dudley of Bakerella–creator of the original cupcake pop, and author of the new book Cake Pops . Bakerella’s original idea for a cupcake-on-a-stick was an overnight sensation, landing her a guest spot on the Martha Stewart Show, and a mulitude of other incredible opportunities to collaborate with top-notch companies. It’s no wonder. Bakerella has a remarkable ability to create adorable ideas using everyday items: mini M&M’s, Necco Wafers, colored sprinkles. Her attention to detail is impeccable. Her idea to put cake on a stick? Brilliant.

Which is exactly what our family thought last week of our Bakerella-Inspired PopTart Pops. Filled with the sweet flavor of fresh cherries, wrapped in a flaky pie crust, drizzled in pink glaze, these Poptart Pops are ridiculously delicious, easy enough for the kids to make, and eternally adorable. These easy pops are the ideal treat for afterschool nibbling. Or, Labor Day dessert making. Or, breakfast, lunch, and midnight snacking.


OUR FAMILY’S ”We-Love-Bakerella” TRIBUTE TREATS: Bite-Size Cherry PopTart Pops

FOR THE TWO-BITE POPTARTS
1 c. fresh cherries, pitted and diced
3 T. sugar
2 T. cornstarch
2 T. water
1/2 tsp. almond extract
1 pkg. prepared pie crusts

FOR THE POPS
wooden popscicle sticks
FOR THE GLAZE
1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
food coloring and sprinkles (optional)

In a small saucepan, combine cherries, sugar, cornstarch and almond extract. Heat on stove over medium heat until mixture has thickened. Remove from heat and allow mixture to cool. Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles (I used a ruler to measure mine into equal sizes. Just use a butter knife to score your pie crust before cutting).
Place a wooden popscicle stick on top of one of the cut rectangles, then spoon a small amount (about 1 1/2 tsp.) of cooled cherry filling into the center of the pie square, taking care not to get it near the edges.

Gently lay a second rectangle over the top of the cherry filling. Press the edges of the rectangles together with a fork. Transfer to a baking sheet. Bake poptart pops in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges begin to brown.
In a small bowl, combine
powdered sugar, milk, and vanilla to make glaze. Tint with food coloring, if desired. Spoon over cooled poptart pops, sprinkle with colored sugar, and allow to the glaze to harden slightly before serving. Enjoy!

SOURCE

Brb, grocery store

 

[knowsbleed]

You should know better... http://forums.superherohype.com/showthread.php?t=300282


... good deed... dun.

 

[SuperFerret]

Such a depressing world we live in where a 7 year old has a favorite blogger.

 

[Immortalfire]

You need to be checked for Excessive Thread-making Syndrome.

 

[Aesop Rocks]

Sorry? :/

 

[JP]

I can om nom?

 

[Aesop Rocks]

U can.

 

[The Original Bamfer]

You need to be checked for Excessive Thread-making Syndrome.

Seconded.