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Sausage Stuffed Mushrooms
Number of Servings: 6
Added By: Kathi Crump
My Yacht Name: Cherokee Rose
Yacht Manufacturer: Yacht
Ingredients: 2 qt Large Mushrooms 1/2 lb Ground Sausage 4-6-8 oz Cream Cheese, softened 5-6 Green Onions, Chopped Parmesan Cheese
Directions: Clean & dry mushrooms, removing stems. Brown sausage. Add cream cheese and green onions. Stuff sausage mixture into mushroom caps. Sprinkle with Parmesan. Broil 5-10 mins. or until tops are brown. Serve hot.
Comments: The orginal recipe came from "Cooking with Karem", compiled by the members and Ladies of Karem Shrine Temple, Waco, TX. I added the sausage. This is a great appetizer that can serve as a meal too. If served as an appetizer, I usually have left-overs and those are wonderful to cut up to use in an omlet the next morning. I've also forgotten to pack the cream cheese and subsituted swiss cheese with sucess. I use Jimmy Dean low fat sausage and no fat cream cheese (when I'm being good to my heart and waist line!) You can prepare the mushrooms for the oven and then refrigerate until ready to bake. I've also cooked these on top of stove in a covered pan and on the grill. Yum, Yum!!
Bacon Cheddar Beer Dip
Number of Servings: 8
Added By: Tricia
My Yacht Name: Island Bound
Yacht Manufacturer: Island Packet
Ingredients:  ¾ cups Beer (Use your favorite) 1 package Cream Cheese (8 Ounce Block) • ½ pound Crumbled Cooked Bacon 1 teaspoon Dry Ground Mustard Dash of Cayenne Pepper or Paprika 2 cups Shredded Cheddar Blend Cheese
Directions: Warm the beer over medium heat in a non-stick saucepan. Stir in the cream cheese until melted. Then add in bacon pieces (reserve some to garnish the top), dry mustard, cayenne and shredded cheddar cheese. Stir until melted and smooth. Top with bacon and paprika Serve warm with chips, soft pretzels, veggies or whatever else you can think up. Microwave to reheat if the dip cools off or serve in a mini slow cooker to keep it warm. 
Seviche
Number of Servings: 4
Added By: Paul Jones
My Yacht Name: Ad Astra
Yacht Manufacturer: Island Packet
Ingredients: 2 cups of firm white fish fresh lime juice to cover 1/2 medium onion chopped 1/2 green pepper chopped 1 tomato chopped hot sauce salt pepper crackers
Directions: Scrape or chop raw freshly caught kingfish, dolphin, or Spanish mackerel into a bowl Cover with lime juice and let soak at least 3 hours add onion, pepper, and tomato to drained fish Sprinkle with pepper, salt and a little hot sauce serve with crackers
Comments: Add chopped coconut or cucumber if you wish.
Fritatta (for an app or a meal)
Number of Servings: more than 8
Added By: Cynthia Palmer
My Yacht Name: Neverland
Yacht Manufacturer: Pacific Seacraft
Ingredients: 6 eggs, beaten and seasoned with salt and pepper 2 large potatoes, peeled and sliced in 1/4" thick rounds 1 onion, sliced If you like you can add: chopped red pepper,shredded cheese, a small amount of any leftover cooked vegetable, etc  
Directions: Saute the onion in olive oil in a non-stick frying pan (this is important because you'll need to turn the whole thing upside down on a plate when it's done and it needs to stay intact!) Parboil the potatoes in water until they break with a fork when prodded, but aren't mushy Drain and add the potatoes to the cooked onion Season with salt and pepper to taste Spread the onion and potato flat in the frying pan Pour in the beaten eggs Cook covered on the stovetop on low heat until the eggs just barely set on the top Cover the frying pan with a large enough plate and turn upside down so the browned bottom of the fritatta is on top. Voila! Fritatta for breakfast, lunch, dinner or a great appetizer  
Comments: Here are the advantages as a "boat dish" Eggs, onions and potatoes are easy to find, inexpensive to buy and long-lasting to store on board You can serve this warm, room temperature or cold As an app, cut in about 12 little pie-shaped pieces, people are happy you brought something healthy ad obviously homemade! It looks great!!
Dirty Martini Dip
Number of Servings: 8
Added By: Radeen
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet
Ingredients: 8 oz. cream cheese, softened 2 cloves garlic, minced 4 oz. chopped jalepenos 8 oz. jar green olives, drained and chopped, reserving liquid. 4 scallions, chopped including tops 1/8 t. black pepper 1/4 t. garlic powder (optional)
Directions: Combine all ingredients except liquid from olives. If needed to thin, add the liquid or vodka.
Comments: This is quite hot! You may want to start with fewer jalapenos and taste it first. Great with corn chips!
Mary Ann's Pimiento Cheese
Number of Servings: more than 8
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1/2 C mayo 3 jars diced pimientos, drained (4 oz. size) 1/4 C sliced green onions 1 T dry mustard 1 1/2 T Worcestershire sauce 1 to 1 1/2 t hot sauce 3/4 t celery seed 3/4 t apple cider vinegar 1/4 t salt 1.4 t pepper 5 C freshly grated white cheddar, about 1 1/4 lbs
Directions: Stir together all ingredients except cheese. Add half of the cheese, stir til well blended and then add the remaining cheese. Chill at least 8 hours and up to 24 hours. Garnish with sliced green onions. Makes about 5 1/2 cups. Note: Recipe may be cut in half.
Comments: Delicious on Ritz crackers or as a sandwish spread. This recipe is from the Delta Bistro in Greenwood, Mississippi. For an interesting article and more pimiento cheese recipes, see the February 2012 issue of Southern Living magazine.
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