Yap Yap Recipes

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YAP YAP CASSEROLE



Yap Yap Casserole image

Ok, so my kids refer to it as Yuck Yuck, but they are so much more spoiled than we were as kids. Casseroles were a regular part of my upbringing and I think it's pretty good as cheap casseroles go. I'm sure I'm opening myself to a whole can of worms with the title to this one. Unsure of yield.

Provided by charlie 5

Categories     Meat

Time 1h20m

Yield 1 casserole

Number Of Ingredients 10

1 (8 ounce) package egg noodles, cooked and drained
1 lb ground beef
3 stalks celery, chopped (optional)
1 onion, chopped
1 (10 3/4 ounce) can condensed tomato soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can condensed vegetable soup
salt
pepper
sharp cheddar cheese, shredded

Steps:

  • Fry the beef, celery, and onions until done. Stir in the soups. Season to taste with salt and pepper. Stir in the cooked noodles. Pour into a deep casserole dish and top with cheese.
  • Bake at 350 degrees for 1 hour.

Nutrition Facts : Calories 2515, Fat 102.6, SaturatedFat 35.1, Cholesterol 500, Sodium 6000.5, Carbohydrate 264.1, Fiber 14.2, Sugar 47.5, Protein 132.6

BIBIMBAP



Bibimbap image

Provided by Elaine Louie

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

1 cup short-grain rice, rinsed well and drained
1 medium zucchini, julienned, in 2-inch lengths
Salt
4 1/2 teaspoons dark sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon sugar, plus a pinch
1 teaspoon toasted sesame seeds, plus a pinch
1 cup thinly sliced shiitake caps
1/2 teaspoon soy sauce
1 cup bean sprouts
1 cup packed spinach leaves
1 cup peeled and julienned daikon radish, in 2-inch lengths
1 teaspoon dried hot chili flakes
1 teaspoon vegetable oil
1/4 cup peeled and julienned carrot, in 2-inch lengths
1 tablespoon Korean red chili sauce (gochujang) or other hot chili sauce, more to taste

Steps:

  • Place rice in a medium saucepan and add 2 cups water. Place over high heat to bring to a boil, then reduce heat to low. Cover and cook until water is absorbed, about 25 minutes. Set aside.
  • While rice cooks, place another medium pot of water over high heat to bring to a boil. Place zucchini in a colander and sprinkle with 1 teaspoon salt; set aside to drain for 10 minutes. Rinse and pat dry with paper towels.
  • Place a medium skillet over medium heat, and add 1 teaspoon sesame oil and 1/4 teaspoon garlic. Add zucchini, a pinch of sugar and 1/2 teaspoon sesame seeds. Sauté 2 minutes, then transfer to a plate; set aside. Wipe out pan and return to medium heat. Add 1 teaspoon sesame oil and remaining 1/4 teaspoon garlic. Add shiitakes, pinch of salt and soy sauce. Sauté 2 minutes, then transfer to a plate; set aside.
  • Place bean sprouts in the boiling water until wilted, about 20 seconds. Using a slotted spoon, transfer to the colander to drain. Place sprouts in a bowl, and add 1/2 teaspoon sesame oil, pinch of salt and pinch of sesame seeds; set aside. Add spinach to the pot of boiling water and blanch until it wilts and turns bright green, about 30 seconds. Drain into the colander, rinse well with cold water until chilled, then drain, squeezing out excess water. Transfer to a bowl and add 1/4 teaspoon salt, 1/2 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Mix well and set aside. Place daikon in a bowl, and add hot chili flakes, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil and a pinch of salt. Mix well and set aside.
  • Place a 9-inch well-seasoned cast-iron or nonstick skillet over medium heat. Add 1 teaspoon vegetable oil. Add 1 cup cooked rice and flatten it to form a pancake covering bottom of pan, about 1/3-inch thick. Cook until it is crisp and golden on underside, about 5 minutes. Use a large spatula to flip it over, and cook again until crisp, another 5 minutes. Break crusty rice into several pieces. Add remaining rice. Arrange vegetables on top in wedge-shaped piles (like pizza slices), topping with julienned carrots. Cook uncovered until well-heated through, 10 to 15 minutes. Bring skillet to table, add chili sauce and toss mixture gently to combine ingredients. Serve hot.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 460 milligrams, Sugar 4 grams, TransFat 0 grams

YIP YIPS



Yip Yips image

These are a lot like what you all call Sloppy Joes--don't see much difference myself, but when I was a kid, my mom called them Yip Yips.

Provided by Darlene Summers

Categories     Lunch/Snacks

Time 1h10m

Yield 8 Yip Yips, 8 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 cup celery (chopped)
1 small onion
1 cup tomato sauce
1 cup catsup
2 tablespoons brown sugar
2 teaspoons vinegar
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon pepper
1 cup shredded cheese (optional)

Steps:

  • Brown ground beef in skillet, stirring until crumbly; drain.
  • Stir in remaining ingredients (except cheese) Simmer for 1 hour or until vegetables are tender, stirring occasionally.
  • Serve on hamburger buns; top with cheese, if desired.

BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)



Bibimbap (Korean Rice With Mixed Vegetables) image

Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it.

Provided by mykoreaneats

Categories     World Cuisine Recipes     Asian     Korean

Time 1h

Yield 4

Number Of Ingredients 15

1 English cucumber, cut into matchsticks
¼ cup gochujang (Korean hot pepper paste)
1 bunch fresh spinach, cut into thin strips
1 tablespoon soy sauce
1 teaspoon olive oil
2 carrots, cut into matchsticks
1 clove garlic, minced
1 pinch red pepper flakes
1 pound thinly-sliced beef top round steak
1 teaspoon olive oil
4 large eggs
4 cups cooked white rice
4 teaspoons toasted sesame oil, divided
1 teaspoon sesame seeds
2 teaspoons gochujang (Korean hot pepper paste), divided

Steps:

  • Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
  • Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
  • Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
  • Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
  • To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 63 g, Cholesterol 242.9 mg, Fat 19.3 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 5 g, Sodium 573.9 mg, Sugar 6.6 g

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