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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.
Shrimp Risotto
Number of Servings: 6
Added By: Rosemary
My Yacht Name: Painkiller
Yacht Manufacturer: Island Packet Yachts
Ingredients: 36 raw jumbo shrimp 2 garlic cloves, mashed 12 fresh parsley sprigs, leaves only 3 fresh sage leaves or 1 teaspoon dried sage 1/4 cup olive oil 1/4 cup fresh creamery butter 2 ounces salt pork, diced 1 pound onions, peeled and diced 1 celery stalk with leaves, minced 2 heaping tablespoons grated carrot 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2/3 cup dry white wine 1 cup uncooked rice (arborio, if possible) 4 cups chicken broth, boiling  Grated Parmesan cheese
Directions: 1, Shell and devein the shrimps, wash them, and dry thoroughly. Chop half of them (18) into small pieces and slice the remainder lengthwise down the middle. Chop garlic and parsley together. If using dried sage, soak the leaves in lukewarm water for 15 minutes before using. 2. Combine olive oil, butter and salt pork in a saucepan; heat. Add onions and cook to medium brown. Add celery and carrot, stir, and cook for 5 minutes. Add all the shrimps and cook for 10 minutes. Add garlic with parsley, sage, salt and pepper; stir and cook for 2 minutes. Add wine, cover, and cook for 3 minutes. Add rice and cook 2 minutes longer. Add 3 cups of the boiling broth, stir, and add more broth as needed. 3. Cover and simmer for about 20 minutes; then check for cooking and seasoning. Do not overcook. Place on a warm platter and sprinkle cheese lightly on top.
Comments: A semidry Orvieto wine (abboccato) goes well with this. For a meatless dish, omit the salt pork and add an additional 2 tablespoons butter.
Moroccan Chicken Salad
Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 lb. cold cooked chicken 1/4 C plain or Greek yogurt 1/4 C hummus 1 T mayo   Moroccan spice harissa  1/2 C roasted red peppers 3/4 C raisins 
Directions: Mix together hummus, yogurt and mayo. Add harissa to taste. Blend with chicken. Stir in raisins and red peppers. Chill for at least one hour. I serve it with pita bread, extra harissa at the table, kale salad and fruit.
Comments: Recipes for harrissa can be found on-line. I made mine from 1 t ground cumin, 1 t ginger, 1 t salt, 3/4 t black pepper, 3/4 t cinnamon, 1/4 t cloves. Optional additions: 1/2 t cayenne, 1/2 t allspice, 1/2 t coriander.
Jim's Chili
Number of Servings: 8
Added By: Jim Brooks
My Yacht Name: Neverland
Yacht Manufacturer: Crealock
Ingredients: 1 lb. mild Italian sausage, crumbled 1 lb. ground chuck 1 large yellow onion, diced 2 large cloves garlic, minced 1 6 oz. can tomato paste 1 4 oz. can diced green chilis 1 1/2 T chili powder, or to taste 1 T instant coffee 1 T sugar 1 T paprika 1 T oregano 1 t salt 1 t pepper 1 t cumin 1 can diced tomatoes, undrained 1 can refried beans 1 can red kidney beans, drained 1 can black beans, drained 1 can chili beans Garnish: Monterey Jack cheese and green onions
Directions: Brown sausage, beef, onions and garlic in a large pot. Add remaining ingredients, except beans. Stir to blend, bring to a boil, cover, reduce heat and simmer for 1 1/4 hours. Then combine all beans with refried beans, stir into pot and cook until heated evenly. When serving, garnish with grated Monterey Jack cheese and finely chopped green onions.
PBJ test
Number of Servings: 1
Added By: Hayden Test
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 slices of bread PB J
Directions: Make Eat :-) Testing DB and server issue. Hayden
Chicken Enchiladas
Number of Servings: 8
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 8 flour tortillas 2 cans green or red enchilada sauce 4 C cooked shredded dark and white chicken 16 oz. light sour cream, 1/2 C set aside 16 oz. sharp cheddar cheese, grated coarsely, 1/2 C set aside
Directions: Pre-heat oven to 350. Spread a thin layer of sauce in the bottom of a 9 x 13 pan. Mix together chicken, sour cream and cheese. Add salt and pepper to taste. Fill each tortilla, roll up and place in pan. Pour remaining sauce over enchiladas and sprinkle with 1/2 C cheese. Bake for 30 minutes, til cheese is melted and sauce is bubbly. Serve topped with sour cream.
Comments: This is traditional birthday dinner for Hayden, at home or on the boat. Note: the enchiladas are delicious cold the day after baking. Enjoy!
One Dish Chicken Pot Pie
Number of Servings: 4
Added By: Carol Abel
My Yacht Name: Pepromenon
Yacht Manufacturer: Island Packet
Ingredients: Bake and Rise Batter-  3/4 cup flour  1 envelope Rapid Rise yeast  2 tsp parsley flakes  2 tsp sugar  1/4 tsp salt  1/2 cup very warm milk  1 T corn oil  1 egg   Chicken Filling  1 can chicken gravy (Can also use gravy mix and water)  1 T minced onion  1 can mixed vegetables or 1 small bag frozen, thawed  1 cup cooked and diced chicken  
Directions: Mix batter ingredients together in greased 8x8 baking dish. In a bowl, combine gravy, minced onion, vegetables and chicken. Spoon over batter. Bake by placing in cold oven.  Set temp to 350.  Bake for 30-45 minutes.    
Comments: Great 1 dish meal!
Cheez-It Chicken
Number of Servings: 4
Added By: Frankie
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 box of Cheez-Its (any flavor) 4 boneless, skinless chicken breasts 1/2-3/4 cup of mayonnaise
Directions: Preheat oven to 350 degrees. Cut chicken breasts into 1-inch strips. Pour mayonnaise into a bowl, and dip each piece of chicken into the mayonnaise, coating all sides thoroughly. Dip each coated piece into the Cheez-It crumbs, completely covering each side. Place the strips onto a lined/greased cookie sheet. Bake for 25 minutes. Cheese-It crumbs: Pour Cheez-Its into a gallon sized plastic bag. With a rolling pin, crush the Cheez-Its down until they resemble breadcrumbs in size. Place them in a bowl or plate for dipping.
Comments: A fun, tasty variation of breaded chicken! Note: Instead of mayo, 2 beaten eggs may be used.
Moroccan Chicken Stew
Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 3 - 4 T oil 8 - 12 boneless, skinless chicken thighs 1 large red onion, chopped 2 T chopped garlic 1/2 T turmeric 1 t coriander 1 t paprika 1 t cinnamon 2 t grated lemon zest 1 T flour 3 C low sodium chicken broth 1 can low sodium tomato soup 3 T honey 1 can small white beans or chickpeas 3/4 C raisins roasted slivered almonds for topping Couscous or rice
Directions: 1. Heat oil in a large saucepan, season chicken with salt and pepper and brown well on both sides. Transfer to a plate. 2. Saute onions and garlic for about 5 minutes. Add cumin, turmeric, coriander, paprika and cinnamon and stir for 1 minute. 3. Stir in broth, honey, soup, lemon zest and flour. 4. Add browned chicken and simmer covered for about 15 minutes. 5. Add raisins and beans or chickpeas and cook uncovered for about 15 minutes. Add extra broth if needed. 6. Serve with rice or couscous and slivered almonds.
Comments: This is one of those meals that tastes better on the second day. Enjoy!
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