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Hidden Valley Tortilla
Number of Servings: more than 8
Added By: Peggy Cathell
My Yacht Name: AliCat
Yacht Manufacturer: Island Packet
Ingredients: 1 packet (1oz.) Hidden Valley Ranch 2 pkgs (8oz. ea) cream cheese 1 jar (6 oz) marinated artichoke hearts, drained and chopped 1/3 cup roasted red peppers, drained and chopped 3 Tbls fresh minced parsley
Directions: Cream the cheese and dressing mix together. In a separate bowl, stir together artichokes, peppers and parsley. In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetable mixtures beginning and ending with a cheese layer. Chill 4 hours or overnight. Invert on plate; remove plastic wrap. Serve with crackers or tortilla chips. Makes 10-12 servings. This is a great treat to share with friends during cocktail hour. Good luck and enjoy. Peggy
Comments: Recipe came from a Hidden Valley cook booklet.
Sausage Delights
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 lb. bulk sausage 2 cans Pillsbury Butterflake Biscuits
Directions: Make sausage into cocktail size balls, fry, cool & drain. Split each biscuit in two. Wrap around sausage balls & seal. Can be frozen at this point. Bake according to biscuit directions. Serve hot.
Comments: Good plain or with dipping sauces.
Puget Sound Asparagus Roll Ups
Number of Servings: more than 8
Added By: Kim Gateman
My Yacht Name: Knot Tonight
Yacht Manufacturer: Carver
Ingredients: 16 oz Cream Cheese (Spreadable) Sandwich Style Ham Slices 12-24 24 Pickled Asparagus Spears
Directions: Spread cream cheese over shortest lenght of ham, both ends if possible, I use the large rectangles, then cut in half. The asparagus spear goes on top of the cream cheese and roll it up. Serve as cold as possible or keep in shade. Two roll ups a piece as a serving. Too easy.
Comments: I buy the asparagus spears and ham at Costco. We always have this on our annual trips up to the San Juan or while cruising at home around Vashon Island. The kids love this one as much as the adults.
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!
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!!
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.
Walnut Parmesan Spread
Number of Servings: 6
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 C walnuts, toasted and cooled 1 C Parmesan cheese 1/2 t kosher salt 1 T lemon juice 1/3 C olive oil
Directions: Pulse walnuts, cheese, salt and lemon juice in a blender until crumbly. With blender running on low, add olive oil in a slow, steady stream. Serve with crudites or toasted bread. To toast walnuts, preheat oven to 400 degrees. Spread walnuts on a baking sheet and toast for 6 to 7 minutes, stirring once. Or, toast in a medium-high skillet until browned and fragrant.
Comments: Adapted from "Comings and Goings," a 2006 Cookbook by The New Annapolitans.
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