Friday, December 28, 2012

Orange Chicken



2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
1 ½ cups corn starch
1 cup panko bread crumbs
2 eggs, beaten
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce 

1 ½ cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar
½ teaspoon ginger root, minced
½ teaspoon garlic, minced
2 tablespoons green onion, chopped
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water


1. Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.

2. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

3. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

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2 lbs seasoned yellow rice (arroz amarillo)
1 lb mussels (tahong)
1 lb cooked clams (almejas)
1 lb shrimp, cleaned
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds
43 ounces tomato sauce
A hint of Tabasco sauce
3/4 cup pimiento, sliced
3 medium onions, diced
1 head garlic, minced
spanish saffron
3 to 4 cups water
1/4 cup olive oil
salt and ground black pepper to taste


1/2 lb fresh squid, cleaned 
8 pieces medium crabs, cleaned
2 medium, ripe tomatoes (about 12 ounces)
1 cup chunk pineapple
red bell pepper, sliced


1. Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate.
2. Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
3. Combine seasoned yellow rice and water and soak for 3 hours.
4. Heat a 15-inch paella pan or deep iron skillet, cover, and heat until hot, about 2 minutes. 
5. Add the chorizo to the pan and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the chorizo to a large bowl; set aside.
6. There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, cover, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
7. Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally, until softened, about 5 minutes, adjusting the heat as needed so that the onions don’t burn. Add seafood and cook until juices come out. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
8. Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
9. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
10. Cover and bring the mixture to a lively simmer. Continue to simmer, checking occasionally, until the rice grains have swelled, most of the liquid has been absorbed, and the rice begins to make a crackling sound, about 12 minutes. Adjust the heat as needed to maintain a lively simmer.
11. Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. 12. Cover and cook until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
13. Remove the pan from heat, cover with foil, and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon or lime wedges.

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Cuban Black Beans and Rice


1 & 1/2 cups black beans, dried
1/4 cup olive oil for sautéing
2 & 1/2 cups onion, diced
2 & 1/2 cups green pepper, seeded and diced
4 cloves garlic, crushed and chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 &1/2 cups chicken stock
3 cups long grain white rice


1. Cover the dry beans with about four cups water in a two-quart saucepan. DON'T add any salt yet! Bring to a boil, and boil for three minutes. Remove from the heat and let it stand, covered for one hour.

2. Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 40 to 50 minutes. Drain.

3. Rinse the rice with cold water until the water runs clear.

4. Use a large, eight-quart covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

5. Add the chicken stock and the rinsed rice. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes – until the rice is fully cooked.

6. Finally, adjust the seasonings by adding salt and pepper to taste. Remove the bay leaf. Serve Hot.

7. For an added treat: Drizzle some olive oil (don't be stingy!) over the rice in the pot, and fluff cooked rice gently with a fork.

8. If plating the rice as a side dish, drizzle a little olive oil over individual servings and garnish with some parsley or cilantro.

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Shrimp and Sausage Jambalaya


3 tbsp. vegetable oil
3 tbsp. flour
1 ½ cups chopped onions
½ cup chopped bell pepper
1 cup chopped celery
1 clove garlic
Salt to taste
black and red pepper to taste
2 ½ cups chicken stock
1 pound raw peeled shrimp
½ pound mild smoked sausage, chopped into 1/4″ slices
1 can whole tomatoes
1 can tomato sauce
2 cups raw, medium-grain rice


1. Make a golden brown roux with flour and oil. 
2. Add onions, peppers, celery and garlic, and let cook until transparent, stirring often. 
3. Add tomatoes and tomato sauce and cook until oil rises to the surface. 
4. Stir in raw rice, raw shrimp, and 2 ½ cups chicken stock.
5. Cook, covered, over low heat until rice is tender. 
6. Add more oil and water if mixture appears to be too dry. 
7. Serve hot.



1 cup all-purpose flour
3/4 cup bacon drippings (or vegetable oil)
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
1/2 teaspoon Cajun seasoning blend, or to taste 

OR make your own cajun seasoning with salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper

4 bay leaves
1/2 teaspoon dried thyme leaves
2 tablespoons bacon drippings (or vegetable oil)
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
2 teaspoons gumbo file powder


1 tablespoon white sugar 
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce 
2 teaspoons gumbo file powder


1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking. Burn the roux, the gumbo is screwed.

2. For the lazy, place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Otherwise do this by hand. Put some love into your prep and you'll taste it later. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45 minute mark.

4. Meanwhile, melt 2 tablespoons of bacon drippings (or vegetable oil) in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

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Rum Cake


Basic Cake Mix

2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil

For the Cake

1/2 cup finely chopped walnuts
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup whaler vanilla rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract

Rum soaking Glaze

1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup whaler vanille rum (Hawaiian-style rum)


1. Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
2. On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
3. This mix may be contained and stored for up to 3 months in the refrigerator.
4. For the Cake:.
5. Preheat oven to 325 degrees.
6. Spray a large Bundt pan (12 cup) with nonstick cooking spray.
7. Sprinkle the chopped walnuts on the bottom.
8. Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
9. Batter should be very smooth.
10. Pour into Bundt pan.
11. Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
12. Remove from oven and place on a cooling rack while making the soaking glaze.
13. Rum Soaking Glaze:.
14. Combine butter, water and sugar in a small saucepan.
15. Bring to a boil carefully as mixture boils over very easily.
16. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
17. Remove from the heat and add the rum, mix to combine.
18. While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
19. Allow cake to cool completerly in pan before turning out onto serving platter.
20. This cake is delicate, so once it is turned out, it can not be moved around easily.
21. Can be eaten when fully cool, but even better the next day!


I like to add dates, raisins, and banana to the cake recipe, malibu rum and meters rum.


Lazy Delight (Stuffed Poblanos)


1-2 cups chicken meat (diced or shredded)
1 medium yellow onion
2-4 baby portobella mushrooms
1/2 poblano pepper
2 table spoons olive oil
1/4 teaspoon oregano
1/4 cup soy sauce
1/4 cup apple cider vinegar
generous dash salt
2 garlic cloves minced

rice or potatoes


1. Cook rice or roast potatoes (red potatoes, cubed, coated in olive oil, red pepper, garlic salt, oregano
    or thyme)
2. Get some chicken, diced, in strips, or shredded and sautee with garlic, salt, cider vinegar, soy sauce,
    and oregano
3. dice a medium yellow onion
4. dice a few portobello mushrooms
5. finely dice poblano pepper
6. add onions and mushrooms to olive oil and sautee til tender
7. add chicken, stirring occasionally
8. add poblano pepper, stir
9. combine with cooked rice or roasted potatoes
10. let sit for a minute or so and serve


1. stuff whole poblano (minus seeds and stem)
    with onion, mushroom, chicken and rice
2. seal with queso cheese or monterey jack cheese
3. bake at 350 degrees until cheese is melted or pepper is cooked.

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Saturday, May 17, 2008

Orange Salsa recipe

Orange Salsa ingredients list:

2 large oranges, peeled and cubed.
1 tomato, seeded and cubed.
½ jalapeno chili, minced.
½ cup of red onion, minced.
1 tablespoon of fresh cilantro.
1 teaspoon orange peel, grated.
1 teaspoon ginger root, minced.
1 teaspoon garlic, minced.
Pinch of salt.
Instructions for Orange Salsa:

Combine all of the ingredients, except the cilantro, in a suitably sized bowl.

Place in a refrigerator for about 30 minutes, until chilled.

Stir in the cilantro and serve as desired.


Honey Citrus Glaze & Sauce

* 12 Oz. Can Frozen Orange or Tangerine Juice
* 2/3 Cup Honey
* 1/2 Cup Frank's® Original RedHot
* 2 Tablespoons Ground Ginger
* 1/2 Teaspoon Celery Seed

Combine all ingredients in small saucepan. Bring to a boil. Reduce heat to medium-low. Cook 15 minutes or until thickened and reduced, stirring occasionally. Use sauce to glaze ham, ribs or chicken during last 30 minutes of cooking.


Saturday, April 19, 2008

Great Texas Whiting Fillets and Tartar Sauce


- 2 Lb. whiting fillets
- 2 Tbs Lemon juice
- 1/2 cup grated parmesan cheese
- 1/4 cup butter
- 3 Tbs mayonnaise
- 3 Tbs chopped green onions
- 1/4 tsp salt
- Dash liquid hot pepper sauce

Place fillets in a single layer on a well-greased baking platter.
Brush with lemon juice.
Combine remaining ingredients & set aside.
Broil fish for 6 minutes or until fish flakes easily when tested with a fork.
Remove from heat and spread with cheese mixture.
Broil 2 more minutes until lightly brown.



- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 Tbs chopped dill pickles
- 2 Tbs finely chopped onions
- 1 tsp lemon juce
- Dash of pepper

Mix well & chill

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Saturday, March 29, 2008

Sweet Potato Muffins

Yield 12 muffins

Time 45 minutes


muffin tins
large bowl
medium bowl


2 eggs
1 c + 2 T brown sugar
½ c corn oil
1 t vanilla
2 c white flour
2 t baking powder
1 t cinnamon
1 t grated nutmeg
½ t allspice
½ t salt
4 c peeled and grated sweet potato (about 2 large sweet potatoes)
½ c raisins
1 c chopped walnuts


Preheat the oven to 350° and butter the muffin tins.
Whisk the eggs, brown sugar, oil, and vanilla in the large bowl.

Mix the flour, baking powder, spices, salt, and potatoes in the medium bowl.

Gradually add to the egg mixture, incorporating well.

Stir in the raisins and walnuts.

Pour the batter into muffin tins.

Bake for 25-30 minutes until toothpick inserted in middle comes out clean.

Serve immediately.


Monday, March 24, 2008

Carlenes Wild Halibut Tacos

1 lb. Alaska halibut fillet
2 fresh limes, cut in wedges
1/2 cup mayonnaise (reduced calorie is fine)
1/2 teaspoon tabasco sauce (more or less)
1/2 head of green cabbage, shredded
1/4 teaspoon cayenne pepper, or other spicy blend
2 bunches of fresh cilantro
1 bunch of fresh green onions, chopped
2 fresh tomatoes (diced)
Shredded cheddar cheese (optional)
Diced Avocados(optional)
Flour or corn tortillas

Take halibut and thaw in refer overnight. Rinse and cube the halibut into 2 inch sections, season with salt and saute with butter or olive oil over low heat. Halibut will flake when done, about 5 minutes.

Make Houli Sauce!!

Place Mayo in bowl and add the tabasco, cayenne, 1/2 of the cilantro and mix together.

Take warm tortillas (easy way to warm tortillas is to place 2 tortillas at a time in a damp hand towel and plac e in the microwave for 1 minute.) Take a tablespoon of the Houli Sauce & spread on the tortilla. Add sauteed halibut chunks, cabbage, cilantro, green onions, tomatoes, cheese & avocado, then squeeze a lime wedge over the may want to add a splash of tabasco. Enjoy!!

This is the real farmed fish here...there is nothing in the world healthier for you than Wild Alaska Seafood.

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Wednesday, March 12, 2008

Spanish Style Gazpacho

This soup is served cold and can only be made in late summer to fall when the tomatoes are naturally ripe.


8-12 tomatoes, fresh as you can get 'em
whole cucumber, preferably organic so you can leave the skin on
pepper, not too sweet, not too hot
couple cloves of garlic, pressed
bread, can be dry, doesn't have to be
olive oil
vinegar, red wine or apple cider
your choice of garnishes: onion (green, red, white...), pepper (orange, red, green...),
croutons (a must), halved cherry tomatoes, cilantro, chunks of Spanish ham...
around an hour (to allow time for the soup to sit -- 20 minutes actual work time)

Serves 4

Cut up the tomatoes, cuke, pepper, & bread into chunks your blender can handle.
Put them in with the garlic, a generous glug of olive oil, a smaller dose of vinegar
& almost a teaspoon of salt (or as you like). I add water right away (I use around a
half cup) but usually blend in the bread last after the veggies are good & mixed up.
I don't use a lot of bread because in Spain it was such a mild ingredient we never
guessed it. I'm sure some of them didn't have any. Taste it & adjust seasonings,
thickness, etc.

Put it in the fridge & let it sit. It's best to let it sit for a whole day.

Serve with an offering of garnishes: diced onion of any color, pepper (of any color -
green for a nice accent), croutons (a must), halved cherry tomatoes or any fresh
tomatoes, whatever looks good. Bring those to the table in their own dishes, then
sprinkle them on the soup at your guests' pleasure.

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Cream of Mushroom Soup


5 cups sliced mushrooms
3 cups chicken broth
1/2 chopped onion
a few sprigs of fresh thyme (or 1/8 tsp dry)
3 tbsp butter
3 tbsp flour
1 cup half & half
2 tbsp sherry
salt & pepper to taste
about half an hour


Sauté mushrooms in broth with onion & thyme until tender (about 15 minutes).

Pureé the mixture (carefully!), leaving chunks as you wish.

In a heavy pan, melt butter & whisk in flour until smooth (in other words, make roux).

Add half & half to roux & add that to the other pot full, along with pepper &/or salt as you wish. Stirring constantly, bring the mixture to a low boil until it thickens up.

Adjust seasonings, add sherry & serve it up with bread & a salad.

Serves 4.

Monday, February 18, 2008

Pork loin with red wine sauce

3-4 lbs. pork loin, boned and tied securely
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground rosemary


2 garlic cloves
1/2 tsp. salt
3 tbsp. molasses
1 tsp. freshly ground pepper


1 c. apple cider vinegar
1 c. red wine (I use a Shiraz, but you could experiment here)
1/2 c. worcestershire sauce
1/2 c. brown sugar
1/4 lb. shallots, finely chopped
1 tbsp. allspice
3 tbsp. butter
2 tbsp. mustard powder
Salt and pepper to taste

Preheat oven to 350 degrees. Rub meat thoroughly with salt, pepper, and rosemary. Place pork on rack in roasting pan and sprinkle with garlic salt. Roast 20 minutes per pound or until internal temperature is 165 degrees, brushing twice with glaze. Let stand 5 minutes (internal temperature will increase to 170 degrees). Serve with sauce.

GLAZE: Finely chop garlic with salt. Mash with mortar and pestle to form a paste. Blend in molasses and pepper. (Can be made ahead. Cover and store at room temperature up to 8 hours.)

SAUCE: In heavy saucepan combine cider with wine and shallots and allspice over medium-low heat. Cook until liquid is reduced by half. Remove pork from roasting pan. Scrape pan of juice and browned bits. Pour into a 2 cup glass measure; discard fat. Add to cider mixture. Bring to a boil. Whisk in remaining ingredients and simmer about 2 minutes. Whisk in butter. Season with salt and pepper.

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Banana nut bread


* 1/3 cup shortening (may substitute 1/2 cup butter softened)
* 1/2 cup sugar
* 2 eggs
* 1 3/4 cups flour
* 1 tsp baking powder
* 1/2 tsp salt
* 1/2 tsp baking soda
* 1 cup mashed bananas
* 1/2 cup raisins or chopped dates
* 1/2 cup chopped pecans, optional

In a bowl, stir together the flour, baking powder, baking soda, and salt; set aside.

In a mixing bowl, combine mashed bananas and raisins, dates.

In a large mixing bowl, beat butter and sugar together.

Beat in eggs; mix well. Mix in banana mixture. Stir in flour mixture and chopped pecans or walnuts. Spread batter in a greased and floured 9x5x3-inch loaf pan. Bake at 350° for about 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Let cool in pan for 10 minutes; remove to rack to cool completely.

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