HungryBastard.com

Ingredients:

• 1/3 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves of garlics, minced (or zested if you can)
• 2 limes, juiced
• 1/2 cup olive oil
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp ground white pepper
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika

Directions:

1. Blend well with a whisk
2. Marinate for 1-2 hours before grilling

Man! My photos seem to be getting worse by the day. Anyway, here it is. It was good!

Ingredients:

• 3/4 c. Italian seasoned bread crumbs
• 2 (1 oz.) package dry Ranch-style dressing mix
• 5 tbsp. olive oil + more for frying.
• 1 lb. tilapia fillets, cut in strips about 3-4″ long and 1 1/2″ wide.
• 1 package corn tortillas (about 12-15)
• 1 c. shredded cheese (optional)
• Roasted Tomato Chipotle Puree
• Guacamole
• Onion Lime Relish

Directions:

1. Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste.
2. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
3. Cover the bottom of a skillet with approximately 1/4″ - 1/2″ of olive oil. Heat oil on medium heat.
4. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork. Place fillets on a plate covered in paper towls to drain.
5. Heat corn tortillas in hot oil for 2-3 seconds on each side and place on a plate with paper towels to drain.
6. Place one or two Tilapia fillets on a corn tortilla and top with cheese, Chipotle puree, guacamole and onion lime relish. Em, em good!!!

This is your pretty standard fried chicken but standard as it may be, it is quite good!

For a little spice you might try adding some Cayenne pepper to the breading mixture.

Ingredients:

• 2 (2-3 lb) whole chickens, cut into pieces
• 3 c. all-purpose flour
• 5 tbsp seasoned salt
• 3 tbsp garlic powder
• salt & pepper, to taste
• 4 eggs, beaten
• 1 quart vegetable oil for frying

Directions:

1. In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
2. In a large skillet, heat oil for frying. Fry coated chicken pieces in hot oil for about 5 minutes on each side.
3. Cover skillet and cook on lower heat for about 10 minutes.
4. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

We found this recipe in our Vegetarian magazine. It was excellent! Loved the goat cheese and think we are also going to try Feta next time to put a different spin on it! We served ours with garlic bread and salad with artichoke hearts. Em, em good! Kids loved it too!

Ingredients

• 12 oz. bow tie pasta
• 1 dried chipotle chile, soaked in hot water 10 minutes OR 1 chile from a 4 oz. can chipotle peppers in adobo sauce.
• 2 tbsp. olive oil, divided
• 2 cloves garlic, minced (about 2 tsp.)
• 1 (4 oz.) log goat cheese, plus more for crumbling and sprinkling, if desired.
• 1/3 c. cilantro, chopped
• 2 c. halved cherry tomatoes
• 2 c. fresh or frozen corn kernels

Directions

1. Cook pasta according to package directions.
2. Meanwhile, remove seeds from Chipotle Chile and finely chop. Heat 1 tbsp. oil in skillet over medium-low heat. Add Chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 c. water, and cook 2-3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1tbsp. olive oil.
3. Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt (or garlic salt) and pepper, and transfer to warm serving bowl. Toss in extra goat cheese crumbles, if desired.

Ingredients:

• 2 cans black eyed peas
• 2 cans black beans
• 2 cans diced green chilies
• 2 cans sweet corn
• 1/2 white onion, diced
• 2 cloves fresh garlic, chopped
• 2 large tomatoes, chopped
• 1 bunch green onion, chopped
• 1 bunch cilantro leaves, chopped
• 1 bottle of Zesty Italian dressing
• fresh ground pepper, to taste

Directions:

1. Combine all ingredients and mix very well.
2. Refrigerate for on hour before serving with chips. Best if served after refrigerated overnight.

This was serverd the next day so you can see how tight the cut was. last night. You know how hard it is to keep a fresh cut of lasagna in place! Right?!

Ingredients:

• 2 large cans of Tomato Sauce
• 2 cans diced tomatoes
• 1 large can whole peeled tomatoes
• 4 tbsp. brown sugar
• 2 tbsp. Italian seasoning
• 2 tbsp. fresh cut basil
• 3 cloves garlic, grated
• 2 lbs mozzarella cheese, grated
• 1 large tub Ricotta cheese
• 1 package lasagna noodles
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, sliced thinly
• 1 yellow squash, sliced thinly
• 1/2 small eggplant, peeled and sliced thinly
• 1 med. red onion, chopped

Directions:

1. Start your sauce by combining tomato sauce, diced tomatoes, whole tomatoes (squish into the pot using your hands), brown sugar, Italian seasoning, fresh cut basil and chopped garlic. Simmer on medium until you are finished with your prep work and cooking your noodles. Stir occasionally.
2. Place the chopped bell peppers, zucchini, yellow squash, eggplant and red onion in a large bowl and mix up thoroughly.
3. Boil water and prepare your lasagna noodles. Set aside to cool on a plate until you are finished cooking all the noodles.
4. Preheat oven to 350°.
5. Now, in a 9 x 13 baking pan, spoon enough sauce to cover the bottom. Lay 4 lasagna noodles side by side, overlapping edges. Cover the noodles with your veggie mixture, then spoon ricotta all over, sprinkle with mozzarella, and cover with sauce (be generous). Repeat process and finish with a layer of noodles. Spread a small amount of sauce on top and sprinkle with mozzarella.
6. Cover with foil and bake for 35 minutes. Uncover and bake an additional 10 minutes. Let cool for 15-20 before serving.

We made this pie on Christmas eve. It has a homemade pecan crust that is absolutely wonderful. The best pie I’ve ever had!

Ingredients:

• 1/2 c. pecans, chopped
• 1/2 c. butter, melted
• 1 c. all-purpose flour
• 3 c. frezen whipped topping, thawed
• 1 (8 oz) package cream cheese
• 1 c. confectioners’ sugar
• 1 (5.9 oz) package instant chocolate pudding mix
• 2 c. milk
• 1 Hershey’s kiss or small piece of chocolate

Directions:

1. Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9″ pie plate. Bake at 350° until lightly browned. Remove from the oven, and set aside to cool.
2. In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy. Spread into cooled crust.
3. Whisk together pudding mix and milk. Spread evenly over cheese layer.
4. Spread the remaining 2 cups of whipped topping on top.
5. Grate the Hershey’s kiss over the top and chill for 1 1/2 to 2 hours.

Ingredients:

• 6 Roma tomatoes, diced
• 3 cloves garlic, grated
• 1 can green chilies
• 1/4 c. cilantro, chopped
• 1 medium white onion, diced
• 1 or 2 jalapeños, grated
• 1/2 lime, juiced
• 1 tbsp. lemon juice
• 1 tsp. cayenne pepper
• 1 bell pepper, finely chopped
• 1 can whole kernel sweet corn

Directions:

1. In a medium mixing bowl, combine all ingredients and mix well.
2. Refrigerate for at least half an hour before serving to allow flavors to congeal.

Ingredients:

• 4 ripe medium Hass Avocados
• 2 cloves garlic, grated
• 1 jalapeño or habanero pepper, grated
• 1/2 lime, juiced
• 3 tbsp. cilantro, minced
• 1 1/2 tsp. garlic salt (will want to vary salt, depending on size of avocados)
• fresh ground pepper, to taste

Directions:

1. Cut avocados in half and remove pits, squeeze avocado into a bowl. Keep one avocado pit on the side.
2. Add remaining ingredients and whisk together using an electric mixer.
3. Put the reserved avocado pit in the bowl and cover (keeps avocado from browning). Refrigerate for at least half an hour before serving.

We wanted to carry on the family tradition of cooking egg rolls on New Years Eve. These turned out excellent! As seen in the picture, we served them with Pad Thai. Serve with sweet & sour sauce and/or hot mustard. We used tofu in this recipe– but if you prefer, you can use shrimp, ground pork, etc… Yummy!

Ingredients:

• 4 c. shredded cabbage
• 1 large carrot, shredded
• 1/2 green bell pepper, cut into thin strips
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 teaspoons fresh ginger root, grated
• 1 tbsp. cornstarch
• Soy Sauce
• 1 1/2 tbsp. molasses
• 2 tbsp. peanut oil
• canola or olive oil, for frying
• 1 package egg roll wrappers
• sweet & sour sauce
• hot mustard
• 1 package tofu, extra firm cut into cubes

Directions:

1. Cook tofu in soy sauce in wok over medium heat for approximately 5-8 minutes. Drain and set aside.
2. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, 2 tbsp. soy sauce, and molasses until smooth.
3. Heat 2 tbsp. peanut oil + 2 tbsp. soy sauce in wok. Stir in cabbage mixture in batches, cooking each batch 3-4 minutes, just until tender.
4. Put vegetables in a bowl and mix in the tofu. Stir in the cornstarch mixture as well.
5. Cover the bottom of a frying pan with approximately 1″ of oil. Place abut 1 tablespoon filling on each egg roll wrapper. Fold one corner of wrapper over filling, fold wrapper sides over filling. Roll wrappers to form egg rolls. Dip your fingers in water and seal the corner. Make them as you cook them so the wrappers do not get soggy.
6. Fry egg rolls in batches (3 or 4 at a time) in the hot oil until golden brown. Drain on paper towels and serve with sweet & Sour sauce and/or hot mustard.

Ingredients:

• 1 (9″) prepared graham cracker pie crust
• 2 large bananas, sliced
• 2 c. cold milk
• 2 (3.2 oz) packages of instant vanilla pudding mix
• 1/2 tsp. cinnamon, ground
• 1 (16 oz) container frozen whipped topping, thawed
• 1/4 c. caramel ice cream topping

Directions:

Place half of the banana slices in the bm of thcrst.

1. In a large bowl, combine milk, vanilla pudding mixes and cinnamon. beat with a wire whisk or electric beater for 1 minute.
2. Gently stir in half of whipped topping to pudding, then spoon mixture into pie crust.
3. Place remaining banana slices over the top of the pie.
4. Cover and refrigerate for 4 hours until pie is set up. When pie is ready, top with additional whipped topping.
5. Drizzle caramel over the top and serve!

This recipe was inspired by my aunt, Nancy. I’ve added/changed just a couple small things. It is absolutely delicious! My kids gobbled it right up.

Ingredients:

• 4 boneless chicken breasts
• 2 cans milk
• 1 large red onion, finely chopped
• 5 cloves garlic, finely chopped
• 2 blocks mild cheddar, grated
• 2 cans Cream of Chicken soup
• 2 cans Green Chilies, chopped
• 18 corn tortillas
• 1/2 c. Cilantro, finely chopped
• 1 box Stove Top Stuffing, chicken flavored
• 1 or 2 jalapeños, diced (depending on how spicy you want it)
• Olive Oil
• Salt & Pepper, to taste

Directions:

1. Boil chicken breasts until they are cooked throughout (about 30-40 minutes), cool & shred. Set aside.
2. While your chicken is boiling, start your sauce. Cook soup with equal amounts of milk. Add green chilies, chopped onion, garlic, cilantro, jalapeños, and salt & pepper. Simmer on low for 15-20 minutes. Stir frequently to prevent sticking.
3. Cover the bottom of a skillet with olive oil and fry corn tortillas 2-3 seconds on each side to heat. Dry on paper towels.
4. Preheat oven to 375°. Cover casserole bottom with soup mix. Then layer with 6 corn tortillas, overlapping edges to make them fit, add shredded chicken, cheese and more soup mix. Continue with layers ending with a layer of corn tortillas. Sprinkle cheese on top, cover with stuffing bread crumbs and a little bit of sauce to moisten the bread crumbs.
5. Cook for approximately 15-20 minutes to melt everything together and brown/crisp the top.

Great served with refried beans, diced tomatoes, Spanish rice, avocado, sour cream, lettuce, black olives, salsa, etc.

We wanted to try something different for our Christmas meal this year so we found this outstanding recipe on Allrecipes.com. It turned out fabulous! As pictured, we served ours with salad and my dads WONDERFUL Au Gratin potatoes. Picture is a bit out of focus, we’ll upload a new one next time.

Ingredients:

• 4 Cornish game hens
• 24 cloves garlic
• 8 sprigs fresh rosemary
• 1 lemon, quartered
• 4 tablespoons olive oil plus 2-3 tablespoons olive oil to rub the hens.
• 2/3 c. chicken broth
• 2/3 c. white wine
• salt & pepper to taste
• Thyme, dried

Directions:

1. Preheat the oven to 450°.
2. Rub hens with olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge, 1 clove of garlic and 1 sprig of fresh rosemary in the cavity of each hen. Arrange in a large, heavy roasting pan.
3. Place remaining garlic cloves around hens in the pan.
4. Roast in preheated oven for 25 minutes then reduce oven temperature to 350°.
5. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil. Pour mixture over the hens. Continue roasting about 25 minutes longer or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
6. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a saucy consistency, about 6 minutes.
7. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with remaining rosemary sprigs and sprinkled thyme.

This was our Christmas Eve dinner this year. Absolutely fabulous (although we did overcook ours). We’ll get a better picture next time we make this (and we will be making it again)!! We served ours with fresh cut steamed green beans, snow peas and garlic mashed potatoes.

Ingredients:

• 1 (10 lb) prime rib roast
• 10 cloves garlic, minced
• 2 tbsp. olive oil
• 2 tsp. salt
• 2 tsp. ground black pepper
• 2 tsp. dried thyme

Directions:

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat your oven to 500°.
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325°, and continue roasting for an additional 60-75 minutes (or when the internal temperature on your meat thermometer says 125°). Pull the roast out of the oven and let sit for 10 or 15 minutes. The internal temperature will rise approximately 10-20° during this time.
4. Carve and serve!

This should give you a perfect medium rare prime rib!!

We marinaded our Fillet Mignon with this marinade, as featured in the picture, for at least an hour. We then grilled it on the barbecue until medium rare. We served our Fillet with Rosemary Potatoes and salad. It is also great with Chicken!! Em, em good!!!!

Ingredients:

• 6 green onions, chopped
• 1 red onion, chopped
• 1 jalapeño pepper, seeded and minced
• 3/4 cup soy sauce
• 1/2 cup distilled white vinegar
• 1/4 cup Canola oil
• 2 tablespoons brown sugar
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon cloves, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon allspice, ground

Directions:

1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix/blend until liquefied.
2. Place your meat in a freezer bag and pour marinade over the meat. Close the freezer bag and slowly push the air out. Refrigerate for AT LEAST an hour, or overnight.