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.

Great Texas Whiting Fillets and Tartar Sauce

GREAT TEXAS WHITING FILLETS:

- 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.

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GREAT WHITING TARTAR SAUCE:

- 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

Sweet Potato Muffins

Yield 12 muffins

Time 45 minutes

Tools:

muffin tins
large bowl
whisk
medium bowl

Ingredients

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

Directions

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.

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 top...you may want to add a splash of tabasco. Enjoy!!

This is the real thing...no farmed fish here...there is nothing in the world healthier for you than Wild Alaska Seafood.

Spanish Style Gazpacho

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


Ingredients:

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
water
salt
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.

Cream of Mushroom Soup

Ingredients

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

Instructions

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.

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

GLAZE:

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

SAUCE:

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.

Banana nut bread

INGREDIENTS:

* 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

PREPARATION:
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.

Candied Yams

2 large sweet potatoes w/ the ends cut off and chopped into preferred chunks
2 tb butter
1 1/2 cup brown sugar
1 tp nutmeg
1 tp vanilla
1/2 cup heavy whipping cream
salt to taste

Combine all ingredients except potatoes in large sauce pan over low heat. When liquefied, add potatoes and cover. Cook covered on low-medium flame until tender. Remove top and cook on low heat until mixture boils down. Add salt if too sweet.

Macaroni & Cheese

2 tb butter
1/2 tp flour
1 1/2 cup heavy whipping cream
cheese (cheddar & velveeta)
salt
onion powder
garlic powder
cumin
olive oil
bread crumbs
crumbled bacon


Prepare macaroni al dente, usually about 1/2 cooking time.

In sauce pan melt on low heat butter, stir in flour, add whipping cream and seasoning, finally add cheese.

In an oiled dish place drained macaroni. Pour sauce over macaroni. Stir in small chunks of cheddar and velveeta cheese. Top with crumbled bacon and bread crumbs. Cover and bake @ 375° F for 15-20 minutes.

Tangy Eye Round Steak

2 (8 oz.) beef eye round steaks, cut 1 inch thick
Juice of 1 lime
1/2 tsp. garlic powder
1/2 tsp. ground coriander
1/2 tsp. cumin
1/4 tsp. freshly ground pepper

Combine lime juice, garlic, coriander, cumin, and pepper. Trim all visible fat and place beef eye round steaks in plastic bag. Pour marinade over steaks; turning to coat. Tie the bag. Refrigerate 30 minutes, turning once. Remove steaks from marinade. Heat medium size heavy frying pan over medium heat. Add steaks and pan broil, 4-5 minutes each side.

AlmondAsparagus

2 1/2 lb. fresh asparagus spears
1/4 c. plus 1 tbsp. butter
1 1/2 c. slivered almonds, toasted
2 tbsp. plus 1 1/2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Melt butter in a large skillet, add asparagus and saute 3-4 minutes. Cover skillet and simmer an additional 2 minutes or until asparagus is tender-crisp. Add remaining ingredients; toss gently.