Cruisers!! We all know we love to cruise. We tell you that over and over until you want to run away screaming. Sometimes it seems like cruising is the only thing in our lives but that is not true. We have many interests and one of those is cooking. The following are recipes that were submitted to me by my cruising friends at my two favorite cruise related websites.
http://www.themarinerscabin.com/ and
http://www.cruisemates.com/read, try them and enjoy!
Laura
Here's one:
1.5 oz Captain Morgan
5 oz Coke
Add ice and mix in a double old-fashioned glass.
Enjoy..........!
Submitted by Dean
Portland Oregon
Lamingtons
2 T butter
2 T cocoa
6 T water, boiling
3/4 lb icing sugar
vanilla essence
coconut sponge
Melt butter and add cocoa and water. Add icing sugar and essence and mix until smooth. Cut sponge into squares, coat with mixture then roll in coconut.
Submitted by Lombard
New Zealand
STUFFED PEPPER SOUP
2 POUNDS OF GROUND BEEF
1 CAN OF TOMATO SAUCE 28 OZ.
1 CAN OF DICED TOMATOES UNDRAINED 28 OZ.
2 CUPS OF LONG GRAIN WHITE RICE 2 CUPS OF CHOPPED GREEN BELL PEPPERS
BEEF STOCK 1 LG CAN 28 oz
¼ CUP PACKED BROWN SUGAR
SALT
PEPPER.
IN A LARGE SAUCEPAN, BROWN THE MEAT AND DRAIN OFF EXCESS GREASE. ADD THE REMANING AND BRING TO A BOIL. REDUCE HEAT AND COVER AND SIMMER FOR ABOUT 30 TO 40 MINUTES OR UNTIL PEPPERS ARE SOFT AND TENDER.. YIELD 10 SERVINGS
Submitted by Darlene (RedWitch)
Pittsburgh
Mississippi Mud Pie!
Ingredients (first layer):
1 cup flour 1 stick butter
1 cup pecans, crushed......leave em out and decrease the butter or substitute!
Dough should be stiff....really stiff!
Directions (first layer) Mix ingredients together. Press into bottom of 9x13 inch pan. Bake at 350 for 15 minutes Chill.
Ingredients (second layer)
1 8 oz, package cream cheese
1 tsp vanilla
1 cup sugar
1 cup Cool Whip
Directions Blend ingredients except Cool Whip. Add 1 cup Cool Whip.
Ingredients (third layer)
2 3 oz. pkges instant milk chocolate pudding
3 cups milk
1 tsp vanilla
Directions:
Mix ingredients and beat until smooth. Pour over second layer. Top with CoolWhip. Add chocolate shavings from Herseys chocolate bar for garnish. Chill untill ready to serve.
Submitted by
Melody
Baton Rouge LA
Cornbread dressing....it's the Southern Way!
1- 12" skillet of cooked white cornbread, cooled and crumbled
4 cups diced cooked chicken or giblets (I prefer chicken...hate giblets!)
8 boiled egss diced
6 raw eggs
2 c. diced onions &
2 c. diced celery sauteed in one stick of butter chicken broth and turkey drippings
salt
pepper
Mix all of this in a BIG BIG BIG bowl, adding enough turkey drippings and broth to make a soupy mixture. Pour into a BIG disposable aluminum pan and bake at 375 degrees until lightly brown on the top.....about an hour and a half. Usually served with a gravy made with a roux In a dutch oven, combine equal parts oil and flour (about 1 cup or a cup and a half) Stir constantly over medium heat until it is a dark caramel brown. Remove from heat, add 1 c. diced onions and stir until they are wilted (one or two minutes). Add enough water to fill the pot over half full. Add 1 can of chicken broth, 1 cup of diced cooked chicken, 1 diced boiled egg, salt and pepper to taste. Return to a simmer and simmer for about 45 minutes. You can add turkey drippings in place of the broth. I apologize for the EXACT measurements......I don't cook with measuring cups, so I just have to guess!
Submitted by
Melody
Baton Rouge LA
This recipe is diet friendly feel free to substitute more sinful ingredients
Bay Scallops with Whole Wheat Penne Pasta
Ingredients
16 oz cooked bay scallops (if using sea scallops, cut each one into quarters)
12 oz uncooked whole-wheat penne pasta, Prepared according to Package Directions
1/8 tsp black pepper
1 Tbsp table salt
2 tsp olive oil 2
Tbsp margarine
1/2 cup fresh lemon juice
2 clove garlic clove(s), chopped
1 medium onion(s), Choppred Fine
1 Tbsp Italian seasoning
2 Tbsp Old Bay seasoning
Instructions
In a large frying pan, saute onions and garlic in olive oil until onions are soft and slightly brown. Add, salt, pepper and Italian seasoning. Dust scallops with Old Bay seasoning and add scallops to pan with margarine , lemon juice and remaining Old Bay seasoning. Stir until margerine is melted then simmer for two to three minutes. Pour mixture over prepared pasta and toss. Serve immediately.
Submitted by
Doug
Marmora NJ
The Cynic's Cabbage Roll Filling
Cabbage rolls are a traditional Ukranian favourite.
Here's my take on the filling.
This is a very quick and easy meal. Brown 1.5 lbs ground beef, add steak spices if you wish, and a bit of soy sauce and worcestershire sauce. Cook 2 cups parboiled/converted white rice Sautee 3 regular onions cut into 1/4 inch squares, add a bit of Bovril beef sauce. Combine beef, rice and onions in a large skillet, turn down heat to simmer. Add one can whole tomatoes, a bit of HP sauce and about 3-4 ounces of tomato juice (to taste). mix well and break down the whole tomatoes as much as possible. Serve hot. Garnish with celery. Salt and pepper to taste.
Recipe makes enough for 6.
Submitted by Cruise Cynic
Location
Canada
I normally don't give these recipe out, but I'm willing to share it with my friends here at CruiseMates.
Norm's Especially Seasoned Loaf of Ground Beast
This healthy variation on a classic comfort food never ceases to draw raves from my guests. It is also a very versatile leftover, so I always make more than required for the immediate meal. Serves: Approximately 6.
Ingredients: *
1 Large or Jumbo Egg, or 2 Small or Medium Eggs *
1/4 Tsp. Salt *
1/4 Tsp. Black Pepper *
1/8 Tsp. Ground Mustard *
1/4 Tsp. Ground Cinnamon *
1/4 Tsp. Basil Leaves *
1/2 Tsp. Parsley Flakes *
1 1/2 Lb. Diet (At Least 90%) Lean Ground Beef (Note 1) *
1 Cup Unseasoned (or "Plain") Bread Crumbs *
4 Oz. Tomato Sauce (Hunt's or Similar)
Directions:
1. Preheat oven to 350 Deg. F. (Note 2)
2. Combine all ingredients in large mixing bowl. Mix thoroughly with hands.
3. Press into loaf, then insert into medium (8" x 3 3/4") loaf pan or disposable loaf tin (E-Z Foil or similar).
4. Bake at 350 Deg. F. for approximately 1 hour (Note 2).
5. Slice to desired thickness and serve. Variations:
* Halving Recipe: Bake in small (approx. 5 1/2" x 3") loaf pan or "mini" disposable loaf tin at 375 Deg. F for apprximately 45 Min. (Note 2).
* Doubling Recipe: Bake in large (approx. 9 1/2" x 5 1/4") loaf pan or large disposable loaf tin at 325 Deg. F for approximately 90 Min. (Note 2).
Serving Suggestions:
* For an entree, serve with baked potato and vegetables.
* For a luncheon, slice thiny and make sandwiches on Italian bread.
* If left over, warm in microwave on "Defrost" setting to desired temperature and serve with a side of pasta and a garden plate for a quick meal.
Notes:
(1) This recipe also works well with ground sirloin, ground buffalo, or ground ostrich meat.
(2) Ovens vary, and may require some adjustment of temperature and baking time to achieve optimal results. When done, the outside should have a light crust and the center should be cooked to medium, or about 160-165 Deg. F as measured by a meat thermometer inserted to the center of the loaf. If the top is too crusted, try cooking for a longer time at a lower temperature.
Norm's Quick Pasta Sauce
This sauce cooks as quickly as the pasta over which it's served. The recipe is easy to quarter or to halve to serve one or two, so there's no need to make extra.
Serves: 4
Ingredients:
* 2 15 Oz. Cans Tomato Sauce (Hunt's or Similar)
* 1/2 Tsp. Basil Leaves
* 2 Tbsp. Parsley Flakes
* 1 Tsp. Ground Cinnamon
Directions:
1. Combine all ingredients in a sauce pan.
2. Bring to boil on medium heat. Allow to simmer for approximately 5 minutes.
3. Stir thoroughly.
4. Serve over pasta cooked per directions on package.
Serving Suggestions:
* For a quick meal, serve with pasta with Italian sausages cooked on a Forman (or similar) grill and a garden plate. Variations: * For a spicy (Fra Diavolo) sauce, add 1/2 Tsp. of Black Pepper.
* For Goulash, dice four 3/4" slices of Norm's Especially Seasoned Loaf of Ground Beast and add to sauce, then combine with four portions of cooked elbow macaroni and grated cheese to taste. Serve with a garden plate or a salad for a quick meal.
Bon appetit!
Submitted by Norm.
Massachusetts
Italian Sub Soup
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound, 3 links, hot or sweet Italian sausage,
split and meat removed from casing. I use hot sausage.
1/4 pound piece stick pepperoni, diced
1 ham steak, diced (about 1/2 to 3/4 pound)
1 green bell pepper, seeded, quartered and sliced
1 medium yellow onion, peeled, quartered and sliced
1 (15-ounce) can diced tomatoes
salt and black pepper
6 cups chicken stock
1/2 pound gemelli pasta or other short-cut pasta ( cooked)
3 large cloves garlic, cracked from skin
1/2 teaspoon dried oregano
Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with oregano, salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Top with your favorite croutons
This is my family's favorite soup.
Submitted by Darlene
Pittsburgh
Here is a recipe for my Moms Japanese Fruitcake. She made this every Thanksgiving and Christmas. She made her cakes from scratch and used fresh coconut but I cheat a little and use mixes and flake coconut.
Bake 1 Butter cake and 1 Spice cake according to package directions. You will have 4 cake layers.
Filling and topping
2 cups sugar
1 1/2 cups water
4 teaspoons flour
1 lemon peeled, seeded and chopped
2 oranges peeled, seeded and chopped
1 pound flaked coconut
1 cup pecan halves
maraschino cherry halves
In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake alternating a white layer and then spice layer. Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.
My grandmothers Macaroni and Cheese.. This is a staple in my house. If I didn't make it every holiday I think my kids would disown me.
1 package elbo macaroni
2 8oz packages of sharp chedder cheese sliced
2 T flour
1 stick butter
milk..
salt and pepper
Boil your macaroni and drain.
In a frying pan melt your butter and add your flour to make a roux. Add salt and pepper. Then enough milk to make a cream sauce. Let it come to a boil and thicken..add more milk if it is too thick.
Alternate layers starting with macaroni, then cream sauce, then cheese. make at least 2 complete layers ending with cheese.
Bake at whatever temp you are using to cook your other foods with until cheese is melted and starts to brown slightly.
Sloppy Joes ( Joe and Travis's favorite food, lol)
2 pounds ground chuck browned and drained.
Half a bottle of Ketchup
2 Tablespoons of mustard
splash of Worsterchire Sauce
1 small onion chopped fine
1/2 bell pepper chopped fine
Garlic, to taste
2 Tablespoons of sugar
salt and pepper.
1 cup water
Add all ingredients to the pan and let simmer until the water cooks out and the mixture thickens.
Put on hamburger buns. I like pickles on mine. They are so easy and much much better than Manwich.
I didn't know how hard this would be. I really don't measure anything. I just do it, lol. It made me hungry so I am going to go cook dinner now. LOL
Submitted by Linda
Atlanta
Spicy Fresh Country Sausage
3 lbs pork butt
3/4 to 1 lb of pork fat back
1 TLB of red crushed pepper flakes
4 tsp kosher salt2 tsp sugar
2 tsp black pepper
2 tsp dried sage1 tsp dried thyme
1 tsp ground cayenne pepper
1/2 cup of water
Put the pork meat and fat through meat grinder using the 1/4 inch plate.In a large bowl mix the ground pork and fat with the spices, squeezing and kneading until everything is nicely blended. Two tsp of fresh minced garlic can be added also. Fry up a small piece to taste. You can add more of the dried spices to adjust to your taste. Fresh sausagewill keep for 3 days in refrigerator and 2 months in the freezer.
Submitted by Linda (Biker Linda)
DeBary FL
BEEF STEW
An old family favorite
2 lbs. stew beef chunks coat with flour and salt brown in 2 tablespoons of shortening/oil.
Add 2 cups hot water
1- 8 ounce can of tomato sauce
2 teaspoons parsley flakes
8-12 whole cloves
medium onion cut up in chunks
large bay leaf
cover and simmer 2 hours
Add whole carrots (cleaned) I use 1 lb. bag
5 potatoes peeled and halved
cook for 1 more hour
remove carrots and potatoes
add more flour if needed and stir to thicken gravy.
serves from 4-8 depending on appetites!
Submitted by
Jeanne
Palm City FL
Katlady's Favorite Portugese recipe
carne vinha d'ailhos (Meat of Wine and Garlic)
4 lbs. of pork butts cut into small pieces ( 1 or 2 inch sq.)
1 cup of White Wine Vinegar
1 cup of red wine (I have used Burgundy, but it will color the meat)
20 cloves of garlic crushed
1 and 1/2 teaspoons of red pepper flakes
1 and 1/2 tsp. of kosher, or Hawaiian salt
5 bay leaves.
1 lb linguica sausage (4 links)
Combine pork, white wine vinegar, red wine, garlic, red pepper flakes, bay leaves, and salt. Let this marinate 5 days in the fridge. Preheat oven to 400 degrees. After 5 days use a slotted spoon to remove pork (DO NOT cook in the marinate)and place in baking pan. Cook the Linguica in a Pyrex pan with water halfway up the side. cook both at 400 for 45 mintues. serve with rice or make a sandwich.
Submitted By Sherry (KatLady)
California
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