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French Dip
Number of Servings: 4
Added By: Jim Stengle
My Yacht Name: Nuestra Senora de FORTUNA
Yacht Manufacturer: Island Packet
Ingredients: 1 lb sliced roast beef 1 pkg hoagie buns 1 can Campbell Beef Consume jalapeno peppers
Directions: Heat consume in microwave for 3 min or on stove til hot make roast beef hoagie sandwiches and heat slightly and dip in consume
Comments: Incredibly fast, easy, hot, low fat and easy to clean the one container used for heating consume
One Skillet Spaghetti
Number of Servings: 4
Added By: Carleen Petterson
My Yacht Name: Island Time
Yacht Manufacturer: Island Packet
Ingredients: 1 med. onion, chopped 3/4 cup chopped green pepper 1/2 lb. ground beef 28 oz. can diced tomatoes, undrained 1/2 cup water 8 oz. can sliced mushrooms, drained 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. sugar 1 tsp. salt 1/2 tsp. black pepper 7 oz. pkg. spaghetti
Directions: In a large, deep sided skillet, saute the onion & pepper until tender. Add the ground beef & brown. Add the next 8 ingredients, stirring to mix. Break the spaghetti strands in quarters & press down into the liquid. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Serve with cheese. *If you don't like mushrooms, omit them & increase the ground beef to 1 lb.
Comments: I cooked this recipe often on long ocean passages, because it is filling, easy to prepare, & easy to eat underway. Also, good for potluck get-togthers in anchorages.
Chili Day on Block Island
Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 cans kidney beans, drained 2 cans stewed tomatoes, not drained 2 6 oz. cans tomato paste 1 small can green chili 12 oz. cooked beef 1 cup chopped onions 1 cup chopped bell peppers 1 T garlic, minced 1 T olive oil 2 t hot Mexican chili powder 1 t black pepper 1 t cilantro
Directions: Heat oil in a large pot and brown the garlic. Add onions and peppers; cook until tender. Add all remaining ingredients and cook over medium heat for at least 30 minutes. Add more chili powder and salt to taste. Delicious served with warm cornbread or as a topping for nachos. I use canned Kirkland brand beef which I shred before adding. Any kind of cooked beef or ground beef is fine.
Comments: I first made this recipe on an unexpectedly chilly, rainy day on Block Island, RI, in July 2007. What a cozy memory!
Charmed Chili
Number of Servings: 6
Added By: Debbie Roser
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet
Ingredients: 1 medium onion,chopped 4 cloves garlic, minced 1 lb extra-lean ground beef 3 t oregano 3/4 t kosher salt 3/4 t cayenne or chipolte or chili pepper 3/4 t black pepper 1 t cinnamon 1 1/2 T tomato paste 1 can stewed tomatoes 1 can dark red kidney beans 1 can no-sodium black beans 3 T unsweetened cocoa powder 1 1/2 cup low-sodium, nonfat chicken broth 1 1/2 T fresh cilantro, chopped 3+ T shredded light taco cheese or light Mexican three-cheese mix Optional: Sour cream Optional: Jalapeno pepper slices
Directions: Coat deep saucepan with nonstick cooking spray and heat on high for 30 seconds. Add onion and garlic. Lower heat to medium and cover pan. Saute 30 seconds. Add ground beef, mix well and cook, uncovered, until meat begins to brown slightly -- about 2-3 minutes. Add oregano, salt, cayenne, cinnamon and black pepper and stir. Add tomato paste, stir well and allow to cook for 30 seconds. Add stewed tomatoes and mix well. Add beans and cocoa powder, and stir gently. Add chicken broth and cilantro and reduce heat to low-medium. Cover and simmer 12-15 minutes. (For a thicker chili, remove cover and simmer for 1-2 minutes more.) To serve, divide chili among 4 bowls. Top each with 2-1/2 teaspoons of shredded three-chese mix.
Comments: Serving size is 1-1/2 cups. 304 calories per serving (not including optional items). This is a favorite recipe in my house, so I double the recipe so we can have leftovers. Experiment by increasing the amount of the ground beef or beens. I prefer chopped tomatoes to stewed tomatoes, because I tend to keep several cans of chopped tomatoes on hand for a variety of recipes. Do not skimp on the fresh cilantro if you can avoid doing so. I used dried cilantro once when I could not find it fresh. It wasn't the same. I love the smell and taste of fresh cilantro. In fact, I usually use twice the amount called for! Enjoy!!
Fried Rice and Ham
Number of Servings: 4
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 C. cooked rice 3 - 4 eggs 1/2 C. chopped mushrooms 1/2 Cup chopped green pepper 1/2 Cup chopped red onion 1/2 C. chopped celery 1/2 Cup diced ham oil
Directions: Heat a small amount of oil in a frying pan. Scramble in the eggs. Add vegetables and ham. Saute for 3 - 4 minutes, add rice and stir until heated. Serve immediately.
Comments: Good for using left-overs. Add any other vegetables you like. We've had this recipe since college days.
Sauteed Lean Pork W/wine and Onions
Number of Servings: 4
Added By: Tom and Barbara
My Yacht Name: Perspective
Yacht Manufacturer: Island Packet
Ingredients: 1 pork tenderloin (about 1 pound) 1 Tbl all-purpose flour Salt and pepper to taste 1 Tbl olive oil 1 Spanish onion, halved lengthwise and thinly sliced 1/2 t thyme leaves 1/3 C white wine or dry vermouth
Directions: Cut the pork crosswise in 8 pieces and flatten each piece with your hand to about 1 inch thick. Combine the flour, salt, and pepper on a piece of wax paper; lightly coat the pork with the mixture. In a large nonstick skillet over medium-high heat, heat the oil. Add the pork and cook until browned on both sides, about 5 minutes. Remove to a plate. Add the onion to the skillet and cook, stirring occasionally to scrape up browned bits on the bottom of the pan, until golden brown, about 7 minutes. Lower the heat if it is browning too quickly. Return the pork and any juices to the pan and spoon some of the onion over the top. Sprinkle with the thyme, salt, and pepper and pour the wine over the top. Cover and cook over low heat until the pork is slightly pink in the center, about 10 minutes. Serves 4.
Cerdo Del Sol
Number of Servings: 4
Added By: Don & Rebecca Roman
My Yacht Name: Andante
Yacht Manufacturer: Island Packet 38
Ingredients: 1 pork tenderloin 1 Tbl olive oil 1/2 cup chopped red onion 1 cup Florida orange juice 1/2 cup low sodium soy sauce 2 Tbl clover honey 2 Tbl white wine vinegar 1/2 t, thyme, crushed 1/4 t. salt some pepper
Directions: Marinate the pork tenderloin in the above ingredients all afternoon. Grill to your desired level.
Comments: Serve with couscous* flavored with orange juice and thyme. Make extra marinade and add some butter or cornstarch as a sauce. *See couscous recipe
Crab Casserole
Number of Servings: 4
Added By: Susan Noonan
My Yacht Name: Sabbatical
Yacht Manufacturer: Island Packet 35
Ingredients: 1 Lb. crab meat 1 box chicken Stove Top stuffing mix 1 onion 1 cup mayo 2 cups milk
Directions: Mix crab and stuffing and seasoning packet. Add chopped onion and mayo. Slowly stir in milk. Place into greased 2 qt. casserole or cake pan. Bake for 30 minutes at 325.
Comments: Optional add celery and green pepper.
Sinfully Simple Shrimp
Number of Servings: 4
Added By: Robin Wood Kurowski
My Yacht Name: Gratitude Yachting
Yacht Manufacturer: Island Packet
Ingredients: 2 OZ Cream Cheese 1 OZ Bleu Cheese 1/4 Cup Butter 1 LB Peeled Shrimp Tabasco or your favorite hot sauce Salt & Pepper
Directions: Heat cream cheese, bleu cheese and butter in a skillet until melted, stirring constantly. Add the shrimp. Cook for 3 to 5 minutes or until shrimp turn pink, stirring constantly. Add tabasco, salt and pepper to your liking. Serve over pasta or rice
White Clam Sauce with Linguini
Number of Servings: 6
Added By: Paul A Jones
My Yacht Name: Ad Astra
Yacht Manufacturer: Island Packet 37
Ingredients: 1 envelope Sanalac Nonfat Dry Milk 2- 6.5 oz cans minced clams in juice 1- 8oz bottle clam juice water 1 tsp garlic minced 3 tblsp butter 1/4 c all-purpose flour 2 tblsp Parmesan cheese, grated 2 tblsp parsley, chopped 1/2 tsp chicken bouillon 1/4 tsp salt 1/8 tsp white pepper 1/2 pound linguini, cooked and drained
Directions: In a 1-quart measuring cup, whisk together Sanalac, juice from clams, bottled clam juice and enough water to make 1 quart. Mix well; set aside. In large heavy saucepan, saute garlic in butter for 30 seconds. Stir in flour and cook over low heat, stirring constantly for 3 minutes. Gradually whisk in Sanalac mixture and bring to a boil; simmer 5 minutes, stirring constantly. Add clams and remaining ingredients except linguini; heat through. Serve over linguini. Makes 4 cups clam sauce.
Comments: We used Sanalac Nonfad dry milk to drink since fresh milk was rarely available. This is a low fat, tasty pasta dish that was quick and easy to make.
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