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Puget Sound Asparagus Roll Ups
Number of Servings: more than 8
My Yacht Name: Knot Tonight
Yacht Manufacturer: Carver
Ingredients: Cream Cheese (Spreadable) 16 oz Sandwich Style Ham Slices 12-24 depending on size Pickled Asparagus Spears 24
Directions: Spread cream cheese over shortest lengh 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 Juans or while cruising at home around Vashon Island. The kids love this one as much as the adults.
EZ Crab Appetizer
Number of Servings: 6
My Yacht Name: Tiki
Yacht Manufacturer: ??
Ingredients: 1 can crab 8 ox cream cheese horseradish catsup
Directions: Open cream cheese and put it on a dish. mix together horse radish and catsup empty can of crab on top of cream cheese pour cocktail sauce on top serve w/ crackers
Comments: This recipe has been around for 30 years or so that I know of. We like it w/ lemon vodka and tonic
Guacamole Dip
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 5 to 6 avacados 1 large tomato 1 large onion 1 Tbs. lemon juice salt pepper garlic powder tortilla chips
Directions: Peel and mash avocados with a fork. Finely chop tomato and onion. Stir together all ingredients. Season to taste. Chill for 8 hours!
Comments: Easy to make. To stretch this recipe, add cottage cheese.
Tortilla Roll-Ups
Number of Servings: 4
Added By: Sharon G.
My Yacht Name: Lucille
Yacht Manufacturer: Island Packet
Ingredients: 4 large, soft tortillas 1 can refried beans 1-2 c. shredded cheddar 1 jar thick salsa leaf lettuce
Directions: Spread 2-4T. refried beans on each tortilla. Sprinkle with cheddar cheese. Spoon salsa across the middle of the tortilla. Place lettuce on half of tortilla, then roll, tightly, from that end to the opposite side. Wrap in plastic wrap and chill in cooler while enjoying a short sail. When ready to serve, remove plastic, then fasten with 5 toothpicks, evenly spaced. Slice between toothpicks. Place on end, showing the cross section, to serve.
Comments: This makes an easy to make, easy to eat, lunch or appetizer, and can easily be changed to suit a variety of tastes, or ingredients on hand. For example, cream cheese and ham with spicy mustard works very well.
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.
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.
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.
Roasted Peppers W/Cheese
Number of Servings: more than 8
Added By: Melanie Pudelko
My Yacht Name: Pendragon
Yacht Manufacturer: Island Packet
Ingredients: Drain red peppers and chop into small pieces. Cut assiago cheese into small pieces. Combine cheese, red peppers, garlic and olive oil in small bowl and let rest for 2-3 hours. Serve on slices of French bread. (Amount of garlic is recommended but can be to taste - Any sharp cheese can be substituted for Assiago.) I have also added some prepared Bruchetta to the mix as a change of pace.
Directions: Drain red peppers and chop into small pieces. Cut assiago cheese into small pieces. Combine cheese, red peppers, garlic and olive oil in small bowl and let rest for 2-3 hours. Serve on slices of French bread. (Amount of garlic is recommended but can be to taste - Any sharp cheese can be substituted for Assiago.) I have also added some prepared Bruchetta to the mix as a change of pace.
Ez Crab Appetizer
Number of Servings: 6
Added By: laurie murphy
My Yacht Name: Tiki
Yacht Manufacturer: Yacht
Ingredients: 1 can crab 8 ox cream cheese horse radish catsup
Directions: this recipe has been around for 30 years or so that I know of. We like it w/ lemon vodka and tonic
Hummus
Number of Servings: more than 8
Added By: Gail Cannady
My Yacht Name: Wild Rover
Yacht Manufacturer: Cal 34
Ingredients: 1 can garbanzo beans (reserve liquid) 1/4 c. tahini (sesame seed butter) 3 T. lemon juice 1 lg. clove garlic 1/2 t. cumin salt & pepper to taste
Directions: Blend, food process, or mash with a potato masher adding 1/4 c. reserved bean liquid. More or less liquid depending on how thick you like your hummus.
Comments: This is a very flexible recipe. Easily doubled. Add variations like bottled red peppers, sundried tomatoes, basil, or any other flavorings that suit your pantry. Tahini is readily available in larger grocery stores.
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