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Shrimp in Red Sauce
Number of Servings: 4
Added By: Andrew Gantt
My Yacht Name: Mary Cabell
Yacht Manufacturer: Island Packet
Ingredients: 2 T vegetable or peanut oil 1 pound fresh shrimp, shelled and deveined 1 garlic clove, minced 2 t grated fresh gingerroot 3 T catsup 1 T soy sauce 1 T dry sherry 1 t sugar Dash of hot pepper sauce
Directions: 1. Heat a wok or skillet over high heat. Add the oil. Stir-fry the shrimp until they are pink, about 2 minutes. 2. Add all the remaining ingredients and heat to boiling. Serve immediately.
Comments: Whenever guests eat this, they want to know what is in the sauce. It comes from a cookbook called "The One-Burner Cookbook" by Mary Beth Jung, Macmillan, 1986. It has lots of good recipes suitable for a galley.
Chicken with Artichokes
Number of Servings: 4
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 chicken breasts, boneless, skinless, halved 1/4 C olive oil 1/2 C mayo 1 can artichoke hearts, chopped 1/2 C Parmesan cheese chopped fresh or dried parsley
Directions: Preheat oven to 350 degrees. Heat oil in skillet and sear breasts on both sides until browned and partially cooked. Place chicken in baking dish. Mix the remaining ingredients and spread evenly over chicken. Bake 20 minutes.
Fish Court Bullion (Cajun Style)
Number of Servings: 4
Added By: Arthur M. Richard
My Yacht Name: Lagniappe
Yacht Manufacturer: Island Packer 32
Ingredients: 2 lb. Fish (any kind) 3 Tbl. Veg. Oil 2 cup Chopped Onions 1 cup Chopped Celery 1/2 cup Chopped Bell Pepper 1 can Tomatos 1 Lemon or Lime 3 Tbl Lee & Perrins Sauce 1 Tbl Natures Seasonings 1/2 tsp. Tobasco Sauce 1 tsp. Garlic Powder 1 cup Rice
Directions: In a large pot, heat oil and saute chopped vegetables until clear. Add tomato and one can of water. Add juice of lemon/lime and the remaining ingredients except Rice. Bring to a boil, then reduce heat and simmer for at least 30 minutes. 20 minutes before serving, add the fish and make the Rice with 2 cups of water. Serve Court Bullion over Rice.
Comments: This is an old Cajun method of preparing very large Redfish (which were considered inedible cooked any other way). It works with any kind of fish even the oily kind. The dish is not hot since adding the Tobasco at the beginning allows the "fire" to cook away leaving the flavor. Real Cajuns never add Tobasco to cooked food. This recipe serves 4 ordinary people or 2 hungry Cajuns. Bon Appitite!
Marinated Flank Steak
Number of Servings: 6
My Yacht Name: Galleons Lap
Yacht Manufacturer: Island Packet
Ingredients: 1 1/2c. salad oil 3/4c. soy 1/4c. Worcestershire 2T dry mustard 2t. salt 1/2c. red wine vinegar 2 cloves chopped garlic 1/3c. lemon juice 1 1/2T dry parsley flakes
Directions: Mix all ingredients together. Place flank steak into a zip lock back with marinade. Let this soak overnight.

Grill 4-5 minutes per side

Slice and serve.
Comments: This is one of the best marinades and it will turn flank steak into a real treat!
Spinach & Mushroom Enchiladas
Number of Servings: 4
Added By: Paul A Jones
My Yacht Name: Ad Astra
Yacht Manufacturer: Island Packet 37
Ingredients: 10 oz fresh spinach, chopped 2 cups fresh mushrooms, sliced 1 whole onion chopped 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder salt to taste 1 can black beans, rinsed and drained 2 cups salsa 12 corn tortillas 2 cans enchilada sauce 2 cups cheddar or cojack cheese, grated 1/2 cup olives, chopped or sliced 1/2 cup green onions, chopped
Directions: Saute onions, garlic, mushrooms, spinach, cumin, chili powder, and salt. Mix with mashed beans and salsa. Drench tortillas in enchilada sauce, roll with filling, and place in greased baking dish. Top with remaining sauce, cheese, green onions, and olives. Cover with foil and bake at 350 degrees for 20 to 30 minutes. Serve with salsa and sour cream.
Comments: Substitute frozen spinach for fresh if you must.
Easy Goulash
Number of Servings: 2
Added By: Mike
My Yacht Name: Haliai
Yacht Manufacturer: Westsail
Ingredients: 1 lg Onion 1 lb ground beef 1 can Pork & Beans salt/pepper to taste
Directions: Dice onion and saute until transparent. Add ground beef and cook until done. If ground beef is not lean then drain. Add can of beans and heat until all is warm. Salt & pepper to taste. You can vary the flavor by using Bushes baked beans, Ranch style beans, etc.. A dash of Tabasco (or your favorite hot sauce) will spice things up.
Comments: This is just a quick and easy one pan recipe for a hot 'comfort food' style meal while underway. Doesn't sound like much but it is tasty.
Warm Spinach and Chicken Sausage Salad
Number of Servings: 4
Added By: Debbie
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet 440
Ingredients: 2 tbsp extra-virgin olive oil 4 fully cooked chicken sausages sliced into 1/2-inch pieces 4 med. portobello mushroom caps, cut into 1-inch wedges 7 scallions (white and green parts), roughly chopped 1/4 cup sherry or red-wine vinegar 3 large bunches fresh spinach, washed, or 2 (6-oz) bags of prewashed spinach 4 oz goat cheese, crumbled Salt and pepper
Directions: Heat 1 tbsp. oil in large (12-inch) skillet and toss in sausages and mushrooms. Cook over medium heat, stirring occasionally until mushrooms and sausage are cooked through, 8 to 10 minutes. Season with salt and pepper. Add scallions and sherry. Cook until sherry has reduced, about 3 minutes. Arrange spinach in serving bowl. Pour contents of skillet over spinach and add last tbsp. of oil. Season with salt and pepper. Toss well and sprinkle with goat cheese.
Comments: This is an easy recipe to halve for two or increase for larger parties. Feta cheese also works well as a substitute for goat cheese.
Mongolian Beef
Number of Servings: 2
Added By: Tricia
My Yacht Name: EventYR
Yacht Manufacturer: Island Packet
Ingredients: 1 lb steak - London broil, flank, etc 1 bunch of green onions 1 tbsp cornstarch 1 tbsp sugar 4 tbsp soy sauce 1/4 tsp pepper 2 tbsp cooking sherry 2 cloves garlic, chopped 1 sm piece of ginger, chopped 1/4 tsp crushed red pepper 1 cup of rice
Directions: Cut beef into thin slices. Mix cornstarch, sugar, soy sauce, sherry and both peppers in a bowl. Place beef in bowl. Let sit 1/2 hour. Place 2 tbsp oil in skillet. Heat 1 minute. Add ginger and garlic. Cook 1 minute. Add beef and cook until done. Add onions. Cook 1 minute. Serve over rice.
Comments: This is an easy recipe to make while cruising. We found this recipe tastes best if you use lomito (filet mignon) from Venezuela, along with fresh ginger, garlic and onions from Grenada. But I'm sure ingredients from the States will work just as well!!! Enjoy
Mediterranean Chicken
Number of Servings: 4
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 4 chicken breast cutlets 1/3 C flour 2 garlic cloves, chopped 1 T olive oil 1/4 C capers 4 oz black olives, halved 1/2 C diced tomatoes with juice 1 C chicken broth 1 C white wine 1/8 C parsley
Directions: Heat oil and cook garlic until soft. Dredge chicken in flour and cook 5 minutes each side, browning well. Remove from pan and keep warm. Add all remaining ingredients (except parsley) and cook on high for 5 minutes. Return chicken to pan and, when bubbling, reduce heat to medium. Cook without a lid and without turning for 15 minutes. Liquid will be reduced. Sprinkle with parsley and serve.
Comments: This is delicious with couscous or pasta. Resist the temptation to stir during the final 15 minutes of cooking!
Warm Beef Salad
Number of Servings: 4
Added By: Sue
My Yacht Name: Lands End
Yacht Manufacturer: Simpson Cloud 11
Ingredients: 500g diced beef 2 tsp fish sauce 2 tsp chili 2 tsp castor sugar 4 tsp boiling water 2 tsp coriander 2 tsp lime juice head lettuce 1/2 cucumber 2 tomatoes 3 spring onions
Directions: Fry beef in small amt oil until cooked, set aside. Dressing:Boil kettle, add boiled water to castor sugar in jug stir and allow to cool slightly. To jug add fish sc, chili,coriander, lime juice, stir well and set aside. Prepare salad vegetables and place in large salad bowl. Top with beef and dressing and serve immediately with crusty bread
Comments: This recipe came from our daughter and we have this easy meal at least once per week, it's delicious!
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