From Lady Myles

got this salsa recipe from the little old El Salvadoran mother of my step-dad. The longer it ages in the fridge (up to a week or so) the better it tastes. Makes a whole bunch.

• 2 each green, red, and yellow bell peppers, chunked according to your
  preference
• 1 medium to large red onion, chopped fine
• 4 cloves of garlic, crushed
• 1 medium tomatilla, chopped fine
• 4 tomatoes, chopped
• 1 bunch cilantro
• salt to taste
• juice of 2 lemons and 1 lime
  

toss it all in a big rubbermaid, shred or chop the leaves of the cilantro and put on top, squeeze the lemons and lime over the whole bunch, and add salt to taste. put the lid on the rubbermaid, and do the shake-shake... macarena even if you've got a catchy tune playing. shake it all up good and let sit for at least an hour. Viola'! crunchy veggie salsa goodness.

goes beautifully with a very simple guacamole of crushed avocado, lemon juice, salt, pepper, and onion, with a dollop of sour cream on top.

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Hello everyone! This is my first contribution to Evil Recipes, so I figured I'd open with a toast and get y'all schnockered, as a way for us to all get to know each other in a friendly sorta way.

Credit where due, my brother was the first to make these for me. They seemed a bit strong at first sip, but once I got used to them...

The joy of these is that the recipe can fit whatever container you want to make with them, since it's a ratio. 1 glass, 1 pitcher, or 1 bathtub, it's all good.

Extreme Margaritas

1 part triple sec
2 parts Nellie & Joe's Famous Key West Lime Juice
3 parts tequila
Sugar, simple syrup, or Splenda to taste*
Ice

Notes

I use Quervo Gold for the tequila (save the Patron for sipping), and Montezuma triple sec, but I don't think the triple sec matters that much.

Nellie and Joes now comes in a Mango-Lime flavor, too.

*You may need to drink several glasses while you make them in order to twink the recipe's sweetness to your own most discerning standards of excellence. But always make sure your sweetener is fully dissolved before you add the ice.

The drink base is strong enough that if you want frozen margaritas, they will blend up just fine without seeming watery.

I usually mix these up in a gallon sized pitcher, using the 12 oz. bottle of Nellie & Joes as the guide. It fills the pitcher about halfway, so then I fill it the rest of the way with ice, shake it to quick-chill, and serve immediately.

If you have leftovers, they keep in the fridge for weeks - all that acid and booze, it won't spoil. I've never had a batch stay around long enough to go bad, but that's not saying much, other than I'm kinda Irish like that.

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One of the post-docs in my lab made this for our recent bbq party. It's DEEEELICIOUS!

This recipe makes a nice size 9x13 pan.

1- 16oz or so bag of Shredded frozen hash brown potatos (I have used the refrig.ones too)
3/4 of a stick of melted butter
1- cup or so of Sour Cream (I add more if it looks too dry depends on how muchpotatos used)
1- can of Cream of Chicken soup
2- cups or so of any kind of mixed cheeses- must have cheddar. (I usually get the mexican blend without the spices added to the cheese).
Durkee French Fried Onions
cooking spray (pam)

Thaw hash browns by running under hot water or just let them sit out for a bit, but make sure they are not soggy wet. I usually just thaw on counter for awhile and if some are still frozen who cares. This is why I have used therefrigerated kind before but they are way more expensive. (Bob Evans Brand or Simply Potato) and you do not get as much, smaller bags.

Next mix Sour Cream, Soup, melted butter together then add it to potatos.

Then add and mix in the cheese.I spray the pan with PAM .......put potatos in pan and cover with foil. Bake for 35-40 min. in a 350 degree oven. When buzzer says they are done uncover the pan DO NOT STIR, top the potatos with Durkee French Fried Onions. I sprinkle them on top as much as you like. Bake an additional 8-10 min. till golden brown!

YUMMMMM!!!!!!!! Enjoy.

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This recipe comes from lurker Paul, who emailed it to me out of the blue! Hooray!

Thanks Paul! Anyone can send in a recipe, just email me at evilsciencechick at gmail dot com.

Combine 1 can drained artichokes with 1/2 cup light sour cream and 1/2 cup parmesean cheese.

Add 1tbsp of garlic powder and mix.

Place in a small ovensafe dish and sprinkle ground pepper, and freshly grated parmesean cheese on top.

Bake uncovered for 30 minutes.

Serve with melba toast garlic rounds or another hearty cracker. The good thing about this recipe is that it is easy and can be doubled without problems.

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From Lady Myles

got this salsa recipe from the little old El Salvadoran mother of my step-dad. The longer it ages in the fridge (up to a week or so) the better it tastes. Makes a whole bunch.

• 2 each green, red, and yellow bell peppers, chunked according to your
  preference
• 1 medium to large red onion, chopped fine
• 4 cloves of garlic, crushed
• 1 medium tomatilla, chopped fine
• 4 tomatoes, chopped
• 1 bunch cilantro
• salt to taste
• juice of 2 lemons and 1 lime
  

toss it all in a big rubbermaid, shred or chop the leaves of the cilantro and put on top, squeeze the lemons and lime over the whole bunch, and add salt to taste. put the lid on the rubbermaid, and do the shake-shake... macarena even if you've got a catchy tune playing. shake it all up good and let sit for at least an hour. Viola'! crunchy veggie salsa goodness.

goes beautifully with a very simple guacamole of crushed avocado, lemon juice, salt, pepper, and onion, with a dollop of sour cream on top.

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this recipe (increased amounts, of course) would be great finger food for a party!

marinade: all amounts are approximate - I just add add add...so I'm guessing at the amounts

1/2 c soy sauce
3 tbs honey
3 tbs ketchup
1 clove garlic, chopped
1 tbs fresh ginger, chopped
a dash of sesame oil

combine together

other stuff:

2-3 breasts chicken
wooden skewers, soaked in water
sesame seeds

chop up chicken breasts into bite sized pieces and combine with marinade (a ziplock bag works nicely for this)
marinate for at least 20 minutes

skewer chicken, a few peices per skewer. my chicken pieces were a little long, so I double skewered them - weaving them on.

sprinkle with sesame seeds and place on hot grill. grill each side a few minutes. (depends on how big your chunks are)

in the meantime, pour the marinade into a small pot and put over medium high heat. bring to boil. boil for 5 minutes while stirring (careful, it can burn!), then remove from heat. this kills all the nasty salmonella bugs and now your marinade is a tasty dipping sauce. you can probably just make extra marinade and reserve it for this purpose, but I didn't think of that ahead of time, now did I?

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This recipe comes from lurker Paul, who emailed it to me out of the blue! Hooray!

Thanks Paul! Anyone can send in a recipe, just email me at evilsciencechick at gmail dot com.

Combine 1 can drained artichokes with 1/2 cup light sour cream and 1/2 cup parmesean cheese.

Add 1tbsp of garlic powder and mix.

Place in a small ovensafe dish and sprinkle ground pepper, and freshly grated parmesean cheese on top.

Bake uncovered for 30 minutes.

Serve with melba toast garlic rounds or another hearty cracker. The good thing about this recipe is that it is easy and can be doubled without problems.

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This is my Grandmother's famous recipe. She got it from her mother. These are absolutely fabulous. I've seen fights over the leftovers. LOL


Balls:
1 lb. Ground Ham
1 ½ lb. Ground Pork
2 c. Bread Crumbs
2 Well Beaten Eggs
1 c. Milk


Sauce:
1 c. Brown Sugar
1 tsp. Dry Mustard
½ c. Vinegar (I use ½ white and ½ red wine vinegar)
½ c. Water


Combine meats, crumbs, eggs & milk. Mix thoroughly. Form into small balls & place in baking pan.

Combine remaining ingredients, stir until sugar completely dissolved & pour over meat balls.

Bake in slow oven (325 degrees) for 1 hour. Baste often. Makes 16 balls.

I usually double the recipe because they are so good and make great leftovers.

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This goes under the "make for a party" category. But it comes with a warning: it's ADDICTIVE! I kid you not. If you make it for a party, be prepared for all your friends to request that you bring it to theirs. most of my party invites are contingent on me making this.

1 pkg cream cheese – softened
1 cup sour cream
½ pkg taco seasoning
around 1 ½ cup shredded lettuce
2 tomatoes, chopped
1 small red onion, 1 bell pepper, chopped
1 cup shredded cheddar cheese
1 can black olives – chopped

With a food processor or mixer, mix cream cheese, sour cream and taco seasoning until well blended. Spread in a 9x13” pan. Chill in fridge for an hour. Then top with lettuce, tomatoes, cheese, onion, peppers, and olives. Serve with tortilla chips

Optional: chop cilantro and mix with lettuce layer
Use hot peppers
After chilling sour cream layer, spread a layer of guacamole

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