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Spanish Maine Salsa
Number of Servings: 4
Added By: Leslie Hall
My Yacht Name: Mostly Love
Yacht Manufacturer: Najad 332
Ingredients: 12oz. Jar of Salsa 8 oz. of Lobster 1 tsp. Lime or Lemon Juice 2 tsp. Horseradish Optional
Directions: In a medium size bowl combine all ingredients. Chill and then serve with favorite chips.
Comments: Totally put together on the fly, but turned out great!
Tuna Pate W/ a Twist
Number of Servings: 4
Added By: Lucia Camara
My Yacht Name: Voyager
Yacht Manufacturer: Hatteras
Ingredients: 1 Can white tuna 1/4 cup Craisins 1/2 Cup shopped celery 2 Tbs Sour cream 3 Tbs Mayonnaise Salt and Pepper to taste Tabasco to taste
Directions: Mix all ingredients and refrigerate. Serve with toast or crackers.
Comments: We had company yesterday and I just made this recipe up and turned out to be great! Everyone loved it. The difference was on the sour cream and craisins.
Boiled Boat Shrimp
Number of Servings: 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: Combine in a saucepan 10 cups water 2 celery stalks, cut into pieces 1 medium onion, sliced 1 small lemon, quartered 1/2 bunch fresh parsley 8 black peppercorns 2 bay leaves 1 tablespoon salt 1/2 teaspoon ground red pepper
Directions: #1:
Bring water and ingredients to a boil, reduce the heat, and simmer, uncovered, for 10 minutes. Strain the liquid and return liquid to the pan.

#2:
Add: 2 pounds shrimp, any size, fresh or frozen, preferably in their shells.

#3:
Return the liquid to a boil, reduce the heat, and simmer, uncovered, for 2 minutes exactly.

#4:
Drain the shrimp, remove to a platter, and let cool. Serve!
Comments: Great recipe we have been using for a while. Credit: Joy of Cooking: All About Party Foods & Drinks, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.
Salmon Dip
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 8 oz. light cream cheese 1/2 C light sour cream OR 1/4 C mayo 1/4 C butter 3 T chopped pimentos 1 T chopped fresh parsley 1 - 2 t grated onion 1 7 oz. can salmon, drained and de-boned 1/4 t dried dill weed
Directions: In a medium bowl, combine all ingredients except salmon and dill. Beat with an electric mixer until smooth. Gently stir in the salmon and dill. Cover and chill until serving time.
Comments: Serve with mild flavored crackers.
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!
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.
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