The Official Hype Cookbook

[JP]

terry?

 

[ComicChick]

Thai Beef Kabobs With Garden Vegetable Saute

Serves: Prep: 15min|Cook: 2hr 25min |Total: 2hr 40min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
2 tablespoons lemon juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon packed brown sugar
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 pound beef chuck, trimmed of fat and cut into 2" cubes
1 cup julienned zucchini
1/2 cup sliced scallions
1/2 cup corn kernels
1/2 cup sliced green beans
1 tablespoon olive oil
1/2 pint cherry tomatoes, halved (1 cup)
1 tablespoon minced fresh parsley or cilantro
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Directions

1. MIX the lemon juice, soy sauce, brown sugar, garlic, pepper flakes, black pepper, and beef in a resealable plastic bag. Refrigerate for 2 hours.

2. PREHEAT the grill or broiler. Drain the beef, reserving the marinade. Thread the beef onto 8 skewers. Grill or broil the kabobs 4" from the heat for 12 to 15 minutes, or until the beef is lightly browned on all sides and no longer pink in the center (check by inserting the tip of a sharp knife into 1 beef cube).

3. MEANWHILE, coat a large nonstick skillet with cooking spray and place over mediumhigh heat. Add the zucchini, scallions, corn, beans, and oil. Cook, stirring, for 5 minutes, or until the beans are crisp-tender. Add the tomatoes and 2 tablespoons of the reserved marinade (discard any remaining marinade); cook, stirring occasionally, for 2 minutes. Add the parsley. Serve with the beef.

Nutritional Facts per serving
CALORIES 256.2 CAL
FAT 10 G
SATURATED FAT 2.7 G
CHOLESTEROL 61.2 MG
SODIUM 247.7 MG
CARBOHYDRATES 13.8 G
TOTAL SUGARS 6.2 G
DIETARY FIBER 2.4 G
PROTEIN 27.1 G

 

[AndThePickles]

Merge with this thread? http://forums.superherohype.com/showthread.php?t=319505&highlight=cooking

 

[ComicChick]

Oatmeal Sconuts

Ingredients
2 cups old-fashioned oats
2 cups all-purpose flour
1/2 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup butter (1 stick), cut up
3/4 cup buttermilk
1 large egg
Cinnamon sugar

1. Preheat oven to 425 degrees.
2. In a food processor, combine oats, flour, sugar, baking powder, baking soda, salt and nutmeg; pulse to blend.
3. Add butter; pulse until coarse crumbs form.
4. In a cup, beat buttermilk and egg. With the food processor running, add egg mixture and pulse until a dough forms.
5. Scoop dough by ¼ cups onto cookie sheet. Flatten each mound into a 2½-inch round. Sprinkle with cinnamon sugar.
6. Bake 15 to 17 minutes or until golden on bottoms.

Nutrient Analysis:
235 calories;
9 g. total fat (5 g. sat. fat);
34 g. carbohydrate,
5 g. protein;
2 g. fiber;
37 mg. cholesterol;
315 mg. sodium.

 

[Anita18]

Can't think of anything to add right now, but I'll subscribe anyway.

 

[Johnny Drama]

Making Chicken Marsala tonight. The question is do I make it with garlic and herb mashed potatoes with sauteed mushrooms and onions, Or should I do Rigatoni in the Marsala sauce?

 

[ComicChick]

Chicken and Rice Wraps

1 raw boneless, skinless chicken breast, cubed
1 clove garlic, minced
1/4 medium onion, chopped
1 cup romaine lettuce, torn into bite-sized pieces
1/2 cup cooked brown rice
2 lowfat whole wheat flour tortillas (6 to 8 inches in diameter)
1-1/2 Tbsp. fat-free salad dressing
Nonstick cooking spray
Medium-sized frying pan
Spray medium-sized pan with nonstick cooking spray and place over medium heat. When hot but not smoking, add onions and garlic and sauté until slightly browned. Add raw chicken and sauté until browned and cooked through, about 5 to 7 minutes, or until no pink remains in center of each piece. Remove pan from heat. Place tortillas on plates. Put half the lettuce on each tortilla, followed by half the chicken, half the dressing, and half the rice. To assemble wraps, roll tortilla around contents, securing each with a toothpick if necessary. Makes 2 servings.

Preparation and Cooking Time: 20 to 25 minutes

Nutritional Information (per serving):

Calories 345
Protein 32g
Fiber 4g
Carbs 36g
Fat 4.5
Total Saturated Fat <.5g

 

[ComicChick]

Garlic Shrimp with Spinach and *****ake

Time: 21 minutes
Servings: 4

2 Tbsp reduced-sodium soy sauce
2 Tbsp sherry or 1 Tbsp rice wine vinegar
1 tsp packed brown sugar
2 1/2 tsp toasted sesame oil

1/2 lb fresh *****ake mushroom caps, sliced 1/4" thick
1 lb med shrimp, peeled and deveined 4 cloves garlic, minced
1 Tbsp finely chopped fresh ginger
9 oz baby spinach leaves (about 12 c)

1. Whisk together soy sauce, sherry, and sugar in small bowl.

2. Heat oil in wok or large nonstick skillet over medium-high heat. Add mushrooms and stir-fry 2 minutes. Add shrimp, garlic, and ginger and stir-fry 1 minute. Add spinach and soy mixture and continue stir-frying until spinach has just wilted (shrimp will be cooked), about 1 minute.

Nutritional Info Per Serving:
203 cal,
27 g pro,
13 g carb,
4 g fiber,
5 g fat,
1 g sat fat,
172 mg chol,
540 mg sodium

 

[enterthemadness]

Do you like to cook? Or, would you like to learn how to cook? Perhaps you'd just like some tips! Either way, this is a thread to post recipes and ask questions.

To start off:

A yummy way to prepare chicken! I just tried this recipe tonight:



High in protein, very low in fat. I loved it! I added more chicken, and used only one tablespoon of sugar. I also didn't have mirin sitting around my kitchen and didn't feel like going to the store just for that, so I omitted it. I added a few drops of sesame oil, instead. I'm sure it would taste even better with the mirin.

This was absurdly easy to cook, and the sugar and mirin could easily be taken out and substituted with something spicy, such as red pepper flakes or a good Asian hot sauce.

Hold up, stop the bus, call the po-po...you can cook? Somewhere Spoons is going

I need to learn how to cook. I can cook eggs and bacon. Pancakes. Grilled Chicken and hamburgers, but I always burn the pan when cooking eggs.

 

[AndThePickles]

Hold up, stop the bus, call the po-po...you can cook? Somewhere Spoons is going

I need to learn how to cook. I can cook eggs and bacon. Pancakes. Grilled Chicken and hamburgers, but I always burn the pan when cooking eggs.

Yes, I can cook. I cook for Spoons a lot.

It sounds like you have the temperature up too high when you cook your eggs. It doesn't take very long to cook an egg after you've cracked it into a frying pan, so be careful not to turn your burner up too high and also don't overcook your eggs. Using a non-stick cooking spray will also help.

 

[enterthemadness]

Yes, I can cook. I cook for Spoons a lot.

It sounds like you have the temperature up too high when you cook your eggs. It doesn't take very long to cook an egg after you've cracked it into a frying pan, so be careful not to turn your burner up too high and also don't overcook your eggs. Using a non-stick cooking spray will also help.

Ok, thanks. I already use non stick cooking spray.

 

[Lighthouse]

As someone who suffers from hypertension, I'm desperate for any low sodium recipes that taste good. If anyone has any, please post.

 

[Manic]

Hold up, stop the bus, call the po-po...you can cook? Somewhere Spoons is going

I need to learn how to cook. I can cook eggs and bacon. Pancakes. Grilled Chicken and hamburgers, but I always burn the pan when cooking eggs.

My brother does that whenever he scrambles eggs. He ruined a non-stick pan so badly that my omlettes are starting to stick to it and rip apart.

Yes, I can cook. I cook for Spoons a lot.

It sounds like you have the temperature up too high when you cook your eggs. It doesn't take very long to cook an egg after you've cracked it into a frying pan, so be careful not to turn your burner up too high and also don't overcook your eggs. Using a non-stick cooking spray will also help.

Adding to that...

If you're not already, try cracking your eggs into a bowl or cup before pouring them into the frying pan. That way, you never have to deal with one egg cooking while you're still cracking the next one. Also, it helps with pulling out any eggshell pieces before you start cooking.

 

[Metamorpho1977]

Great Idea Pickles!

SuBe's Mango Salsa

1 Medium to Large Ripened Mango
1 Yellow or Red Bell Pepper
1 Cucumber
1 Avacodo (Optional*)
1 Jalapeno Pepper
1 Lime (Juice)
1/2 Orange (Juice)

Cube Mango and Avacodo, Dice Bell Pepper and Cucumber, Smash Jalapeno Pepper with Pestle and Morter. Put Lime and Orange Juice in Bowl, Mix with Mango, Avacodo, Pepper, Cucumber and Jalepeno Pepper. Chill for 1 hour and serve with Tortilla Chips.

*Avacodos are high in fat, but good for your heart.

Without Avacodo, 45 Calories a cup.

My mom makes that sometimes, but instead of mangos, she picks some Georgia peaches from the trees in our back yard and uses them instead.

 

[Metamorpho1977]

As someone who suffers from hypertension, I'm desperate for any low sodium recipes that taste good. If anyone has any, please post.

Substitute some fresh herbs or some cheeses are good substitutes also. Parmesan is a great cheese substitute for salt. Dill and celery seed are good herbs.

 

[Metamorpho1977]

I know a lot of people may not like meat loaf, but I've put this together a few and it was really good. It is so flavorful and juicy, like the best hamburger you ever ate.

Ingredients
1 egg
1/2 pound ground beef
1/2 pound pork
1/2 pound veal
3/4 cup barbecue sauce
3/4 cup plain bread crumbs
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon MSG, optional
1 teaspoon white table sugar
4 tablespoons sweet paprika
4 tablespoons brown sugar
1 tablespoons garlic powder
1 tablespoons seasoned salt
Directions
Preheat oven to 400 degrees F.

Spread a large sheet of aluminum foil on your counter. Crack egg into center of foil and put all meat on top of egg. Work the egg into the meat and the meats together using your hands until well blended. Flatten out meat. Cover mixture with all remaining ingredients.

Work all the ingredients together with your hands until well blended, do not rush. Flatten out resulting mixture into what resembles a very large hamburger patty, making sure that it is fairly uniform, 1 1/2 inches thick at most. Separate coating ingredients into 2 equal parts.

First sprinkle garlic powder, salt, paprika, and sugar over the top of the meat patty/loaf. Flip the loaf over and repeat coating on the other side. Place the loaf on a baker's rack over the top of a casserole dish so the extra fat can drip away from the loaf as it cooks. Put the loaf in the center of the rack and cook for 1 hour. Check by cutting the loaf in half to make sure the center is fully cooked, 1 hour usually does it, but if not then cut out two thick pieces from the center and just put those 2 back into the oven for 10 or 15 more minutes.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

 

[AndThePickles]

Post your favorite fall recipes!

 

[Timstuff]

This is my latest culinary concoction. I know I'm hardly the first person to take a liking to such a thing, but I thought I'd share with you all. Hypsters, I present to you:

The Ovalord

Granted, I am not the first person to think up the egg-on-burger concept, but mine has a cool name so hang loose while I explain this thing. Basically, I wanted something that I could make for late night homework cramming, when I'm hungry and have not had much in the way of sustenance during the day. This would make great drunk food too, but since I don't drink a lot I wouldn't know first hand (but please, try not to burn your house down). This is something to make when you want something hearty, you can't decide whether you want a late dinner or an early breakfast, and calories are not of concern. This thing has lots of animal fat and cholesterol, and that is exactly why it is delicious.

Ingredients:

1 Bubba Burger or other 1/3 pound burger
2 Slices of thick cut bacon
1 slice of cheese (I recommend Cheddar, or American if you're a cheapskate)
1 egg
1 hamburger bun
Mayonnaise (optional)
A1 or other sauce

Tools:

1 non-stick skillet
1 flipper
1 plate
1 knife
Paper towels
Anti-grease kitchen cleaner or wipes (for cleanup)

Cook bacon over medium/low heat until crispy. Set aside on a double layer of paper towel on a plate. Leave the grease in the pan over heat. Place burger in bacon grease quickly, and avoid getting spattered with grease. Cook burger to your liking of rareness / wellness. Remove burger from grease, and place on paper towel with bacon. Immediately top with cheese. Drain the fat into a bowl so the pan is only somewhat greasy. Place bun halves, sliced side down on the pan and toast for about a minute or to your liking. Remove from pan, and spread both halves with mayonnaise if desired, then place on plate. Add some extra grease back into the pan. Cook the egg over medium low heat, using the flipper to shape the edges so it's about the size of the bun, flipping once. Do not break the yoke.

Place the egg on the top half of the bun. Break the two slices of bacon in half. Place the egg on the top half of the bun, and top with two pieces of bacon. Place the cheeseburger on the bottom half, and top with remaining two pieces of bacon. Top burger with A1 or other sauce, and combine the two halves.

Viola, the Ovalord now is ready to conquer your hunger and subjugate your arteries. This is best enjoyed late at night, served with something crunchy like potato chips, doritos or pork rinds, and a nice cold drink. The best part of this burger is when you bite into the egg, and the yoke explodes. Just make sure you have plenty of napkins handy and you have your plate positioned to catch all the drippings. That stuff is like the Au jus of this thing. Also, make sure you clean up the spattered grease on the stove because it will get nasty when it's old.

 

[AndThePickles]

I can haz merge? http://forums.superherohype.com/showthread.php?t=319505&highlight=cooking

 

[Ghostvirus]

Macorrito.

Macaroni Chees inside a Borrito wrap. With Mustard, Hotdog, & Chili Sauce.

Pretty Dangum yummy!

 

[THE MR. TERRIFIC]

The Ovalord looks scrum diddly umptous!!

 

[Timstuff]

This week, I made myself a smoker out of a garbage can! I probably spend about $80 putting it together, but you can make one for about $50 depending on what parts you have lying around your house (but please, use a brand new garbage can!). I cut a square hole near the base and made a hinged door out of a paint pan that I cut up with metal shears, folded the edges with plyers, pounded into shape with a mallet. It has an 18.5" weber rack held in place with carriage bolts, and extra bolts below to hold drip pans. It is powered by an electric burner.

The one trick is maintaining the temperature, which is usually accomplished by fidgeting with the door to control airflow. I cooked up a pork shoulder for pulled pork sandwiches on it, and it took about 8 hours at 200º F (plus, it soaked in brine for about a day prior). It was actually quite pleasant to sit on the deck with my laptop parked on the patio table while I kept an eye on the temperature. Prior to cooking I gave it a coating of my home made pork rub for a well seasoned bark. I probably would have saved myself some work and gotten more bark if I had trimmed the fat off of the shoulder before cooking, but it still came out great, and the moisture levels were perfect.

Separating all of the meat from the bone and fat was a very slow and tiring process, but the results were worth it. I took a portion of the pulled meat and combined it with some heated BBQ sauce, and it made for a darned good sammich-- especially with homemade coleslaw and a cold beer. To keep the leftovers moist I added about a half a can of coke to the container. Now that I know the characteristics of my smoker, tomorrow for the 4th of July I am making babyback ribs!

If you are interested in building a smoker, do a quick search on google for "garbage can smoker." I used several tutorials to get a good idea of what I wanted to do, so it's all about how much you want to spend and how much work you are willing to do.

 

[Pink Ranger]

Tim, that smoker is the stuff of legend. And the pulled pork you made of that, WOW. I'd try it but I'd probably be ejected from my condo building.

Tonight, I am making some green tea cookies for the office tomorrow, and some handmade pasta al dente for dinner tonight. About a third of the dough will become tortellini en brodo (I made a good broth last night) and the rest of it will become spaghetti in a marinara sauce.

 

[Timstuff]

Babyback ribs!

Trimmed away the fat and membrane, and covered with pork rub the night before to soak up more flavor. Cooked in the smoker for 5 hours at around 200º F using cherry wood, basting every 45 minutes with a mix of apple cider vinegar and olive oil in a spray bottle. Once they were done, I smothered them with BBQ sauce, cut into serving-size portions and served. They were moist, flavorful, fall-off-the-bone good. That is some good 4th of July eating right there.

 

[Pink Ranger]

So Tim, do you make your own dry rub as well? If so, what's your recipe?