Ian’s Flank Steak Marinade

This is my college roommate’s marinade recipe for flank steak.  Its quick, easy, and delicious.

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Flank Steak Marinade
Course Marinade
Servings
Ingredients
Course Marinade
Servings
Ingredients
Instructions
  1. Mix all of the ingredients together in a large bowl.
  2. Put the flank steak in a 1-gallon ziploc bag and pour in the marinade from the bowl. Seal the bag and ensure all of the meat is covered with the marinade. Place in the refrigerator for at least 2 hours or over night.
  3. Remove the flank steak from the bag and cook on the grill till done (~7 minutes a side).
Recipe Notes

Caution: The oil will cause the grill to flame up.

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Corn Pudding Casserole

Another recipe I got from Paul and Adrienne.

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Corn Pudding Casserole
Course Side Dish
Servings
servings
Ingredients
Course Side Dish
Servings
servings
Ingredients
Instructions
  1. Preheat over to 350 degrees.
  2. Saute onion and green pepper in a large pan for about 5 minutes.
  3. Combine with remaining ingredients, stirring until smooth.
  4. Transfer the mixture from the pan to a greased casserole dish and bake in the oven for 30-40 minutes (longer baking makes pudding firmer).
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Baked Beans

My friends Paul and Adrienne brought this over for a cookout one year and everyone loved it so much, I asked for the recipe.  I’m not usually a big fan of beans, but this has become my favorite way to cook them. Delicious!

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All-American Baked Beans
Course Side Dish
Servings
people
Ingredients
Course Side Dish
Servings
people
Ingredients
Instructions
  1. Grease a large casserole dish and preheat the oven to 375 degrees.
  2. Mix all ingredients, except the bacon, together in a large bowl.
  3. Pour the mixture into the casserole dish and place the pieces of bacon on top.
  4. Bake for 1 to 1.5 hours (or longer). The beans become thicker the longer they bake.
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Buffalo Wings

This isn’t a family recipe, I got it from a friend many years ago.  Its very good, but I don’t make them near often enough.

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Buffalo Wings
Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
Instructions
  1. In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
  2. Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
  3. In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
  4. Deep-fry chicken, 8 – 10 pieces at a time, in 375 degree oil for 13 minutes, turning once or twice.
  5. Drain chicken on paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
  6. Repeat with remaining chicken.
Recipe Notes

Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce ratio:

  • Mild: Use ¾ cup butter and ¼ cup hot sauce
  • Hot: Use ¼ cup butter and ¾ cup hot sauce
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