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Official RHET Brahs Recipe Thread

post #1 of 31
Thread Starter 
I figured it'd be nice to have another thread dedicated solely to recipes so that they wouldn't get lost in the endless pages of discussion on internal shoulder rotation, giving gettoasty advice he doesn't listen to and talking about how aesthetic fuji's quads are.

If you have any legit recipes post them here. Requests are also welcomed. Please keep discussion here to a reasonable level so recipes don't get lost in the shuffle; this is an extension of RHET but keep in mind it's for recipes. However, I have no power to moderate this thread so do whatever the fuck you want I don't care.

I'd also like to encourage everyone to post macros, if possible. And take a photo maybe I don't know.
post #2 of 31
Chicken Salad
2lbs chicken
Cook chicken in crock pot on high for 6 hours with water. Shred chicken with fork, yummy.

Homemade Mayonnaise
2 eggs
2 TBS of White Vinegar
1 TBSP of Mustard Powder
1 TBSP of Salt
2 Cups Light Olive Oil
Put top 4 ingredients in blender, blend together, slowly add light olive oil while blending to let it emulsify.

Mix together, add nuts, halfed grapes, and pepper. Yummy.
post #3 of 31

3 tbsp sweet paprika
2 tbsp brown sugar
1/4 teaspoon cayenne pepepr
salt and peper
6 lbs pork ribs
3 cups bbq sauce.

Mix spices, rub on meat, put in slow cooker meaty-side down. Put in bbq sauce

slow Cook for 6-7 hrs on low

Transfer to foil lined baking sheet that's been sprayed with pam

Strain fat from braising liquid, Pour braising liquid into a pot, boil it until it's thick (15-20 min). salt and pepper to taste.

brush both sides of ribs with bbq sauce, tent with foil and broil for 2-4 minutes meaty side up

turn ribs over, broil for another 9-12 minutes, brushing with more sauce every few minutes.

It doesn't stay together that well, as you can see, but it's absoloutely fantastically delicious

(macros/calories tbd)
post #4 of 31
haven't made these yet but here is a more RHET-appropriate buffalo wings recipe

Serves 4

The mild flavor of Frank’s RedHot Original Cayenne Pepper Sauce is crucial to the flavor of this dish; we don’t suggest substituting other brands of hot sauce here.

3 pounds chicken wings, halved at joint and wingtips removed, trimmed
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup Frank’s RedHot Original Cayenne Pepper Sauce
1 tablespoon unsalted butter, melted
1 tablespoon molasses

1. Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil and top with wire rack. Pat wings dry with paper towels, then toss with baking powder and salt in bowl. Arrange wings in single layer on wire rack. Roast wings until golden on both sides, about 40 minutes, flipping wings over and rotating sheet halfway through roasting.

2. Meanwhile, whisk hot sauce, butter, and molasses together in large bowl.

3. Remove wings from oven. Adjust oven rack 6 inches from broiler element and heat broiler. Broil wings until golden brown on both sides, 6 to 8 minutes, flipping wings over halfway through broiling. Add wings to sauce and toss to coat. Serve.

Cal 370, Fat 25g, Sat Fat 8g, Chol 105mg, Carb 4g, Protein 31g, Fiber 0g, Sodium 2190mg
post #5 of 31
Lots of fat but still delicious so fuck you:

Delicious meatballs

(in this picture sauteed with peppers and onions but this is for just the meatball)

Makes 12 meatballs:

2 slice of White Bread
1/3 cup Low-fat Buttermilk
3/3 lb 80/20 Beef
1/3 lb Ground Pork
1 large egg yolk
1/4 cup Freshly Shredded Parmesean Cheese
1 Garlic clove minced
2 tablspoons minced fresh parseley or 2 tsp dried
1 tbsp Vegetable Oil

Mush together the buttermilk and bread to create a panade, mix together with everything except for oil. Brown in the pan, then bake at 350* until the internal temperature is 165*. Or just bake (probably remove 15 calories of fat).

Per meatball
Calories 136
Fat 8.45g
Carbs 1.55g
Protein 8.61g
post #6 of 31
Brotein Egg salad

Probably looks like that. You know what egg salad looks like stop being a cunt.

6 large Hard-boiled Egg
1/2 cup Greek Yogurt
1 1/2 tsp Dijon Mustard
50 g scallions
hot sauce.

Hard boil eggs, mix with everything else. It's fucking egg salad what do you even want from me.

Calories: 570
Total Fat 32.1g
Total Carbohydrate 13.67g
Protein 42.92g

serve in a pita or on bread or whatever.
post #7 of 31
Greek Yogurt Marinated chicken that i stole from the internet but who cares because every recipe is pretty much the same.

1/2 cup plain low-fat Greek yogurt
1/2 lemon, juiced
1 tablespoon lemon zest
1 tablespoon olive oil
4 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper
1 (5 pound) whole chicken, cut into 8
1/2 cup plain low-fat Greek yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 pinch salt

1. Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
4. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
6. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
7. Serve chicken with the yogurt harissa mixture on the side.


524 kcal
6.2 g
29.8 g
55.2 g
post #8 of 31
Slow cooker Ropas Viejas also from the internet but all the recipes are pretty much the same formula

1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Servings Per Recipe: 6
Calories: 261

Amount Per Serving
Total Fat: 15.8g
Cholesterol: 48mg
Sodium: 599mg
Total Carbs: 9.9g
Dietary Fiber: 2.3g
Protein: 20.5g
post #9 of 31
Slow cooker barbacoa. Also stolen from the internet.

Servings: 9
Serving Size: 4 oz
Nutritional Info: 165.3 calories, 4.9 g of fat, 2.9 g of carbohydrates, .9 g of fiber 25.1 g of protein

3 lbs beef eye of round or bottom round roast, all fat trimmed
10 cloves garlic
1/2 medium yellow onion
Juice of 2 lime
4 chiptoles in adobo sauce
1 tbsp ground cumin
1 tbsp ground oregano
salt and pepper
2 cup chicken or beef broth, fat free

1. Blend the chipotles, chicken broth, cumin, oregano, onion, garlic, and lime juice in a blender to create the sauce.

2. Cut the beef into 4-6 large pieces, trimmed of the fat. Sprinkle with salt and pepper and add to the crockpot. Pour the sauce over the beef.

3. Cook for 6 hours. Shred with a fork and cook an additional 10-20 minutes to let the flavors combine. Enjoy!

Serve on tacos or in a salad or wahtever.
Edited by GraphicNovelty - 3/19/13 at 12:37pm
post #10 of 31
Deffo trying that last one
post #11 of 31
it's my favorite.

i freeze a whole bunch in little single-serving patties. and then defrost them and make tacos.
post #12 of 31
Not really recipe or advise but can anyone suggest a quick meal right now?

I am near Costco, Chipotle and a bunch of other spots. About to leave work. Thoughts??

FWIW I can eat chicken breast for 3+ months, same meal, 2x a day. I must have really bland taste buds. Will try out some of these recipes granted I can sub dairy.

Someone post up some good sauces. I can just glaze the chicken breast in something salty or sweet and it'll go down easily.
post #13 of 31
Chipotle. I got jacked eating Chipotle PWO, almost hits perfect macros.

Double Chicken
Brown Rice
Mild Salsa
post #14 of 31
Good call.
post #15 of 31
don't forget the peppers and onions!
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