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Wild Rice Salad
Number of Servings: 6
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 6 oz. box Uncle Ben's long grain & wild rice, with seasonings, prepared according to directions and chilled 1 6 oz. jar marinated artichoke hearts 1/2 C green peppers, chopped 1/2 C red onion, choppped 1/2 C celery, chopped 10 cherry tomatoes 1 1/2 t cider vinegar
Directions: Drain and chop artichokes, reserving marinade. Mix together rice and all vegetables. Whisk vinegar into marinade, pour over rice mixture and stir well. Chill a few hours before serving.
Comments: This salad will keep well for several days in the refrigerator or ice box.
Coleslaw
Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet 35
Ingredients: 1 small head cabbage, grated 4 T sugar 2 T cider vinegar 2 T mayo grated carrots
Directions: Blend together sugar, vinegar and mayo. Toss with cabbage and carrots and chill. Optional ingredients: 2 stalks celery and/or 1/2 green pepper, chopped.
Comments: This recipe is from Peggy aboard "Palace Gypsy" and comes from a cookbook compiled by cruisers in the Abacos.
Cucumber Salad
Number of Servings: 4
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet 35
Ingredients: 2 Cucumbers 1 C Greek yogurt Parsley Walnuts
Directions: Peel the cucumbers, slice lengthwise, then scoop out seeds and discard them. Slice cucumbers into 1/2" pieces. Refrigerate for at least two hours, then drain off any liquid. Add a liberal amount of parsley (fresh is better) and stir in about 8 ounces of Greek yogurt. Sprinkle chopped walnuts on top immediately before serving.
Comments: We first tried this refreshing salad at "Sophia," a restaurant near the Thames River in New London, CT. The waiter said it is a Bulgarian recipe but I don't recall the real name. I use FAGE brand Greek Yogurt, 0% or 2% fat. Enjoy!
Pete's Pub Cole Slaw, Little Harbour Abacos
Number of Servings: 6
Added By: Nancy
My Yacht Name: Merganser
Yacht Manufacturer: Island Packet 27
Ingredients: 16 oz bag slaw mixture 11 oz can pineapple tidbits 4 to 6 TBL pineapple juice 3/4 cup chopped walnuts 1/2 cup mayo 2 Tbl milk 2 Tbl cider vinegar Salt Pepper
Directions: Mix and chill, and enjoy.
Comments: We picked up this recipe in the Abacos at Pete's Pub in Little Harbour. We are cruising aboard our IP27 and base out of Marsh Harbor. Winter 2003.
Black Bean Salad
Number of Servings: 4
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet 35
Ingredients: 2 15 oz. cans corn 1 15 oz. can black beans 1/2 C. chopped green pepper 1/4 c. chopped onion 1 minced garlic clove 3 Tbs. red wine vinegar salt pepper
Directions: Drain corn and beans. Mix together all ingredients. Chill. Enjoy!
Comments: Very low fat and no cholesterol!
Wild Rice Salad
Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet 35
Ingredients: 2 1/3 Cups Water 1, 6oz. Box Long Grain & Wilde Rice 1, 6oz. Jar Marinated Artichoke Hearts 1/2 Cup chopped green pepper 1/2 Cup red onion 1 1/2 tsp. cider vinegar 10 cherry tomatoes 1/2 cup chopped celery
Directions: Combine water, rice and seasoning pakets in medium pan. Bring to a boil. Cover and simmer until all liquid is absorbed, about 25 min. Cover and chill in bowl. Drain and chop artichoke hearts, saving marinade. Add artichoke hearts, green pepper, onion, celery, and tomatoes to rice. Blend vinegar with marinade and add to rice.
Comments: This salad stores well for several days in the ice box.
Roasted Squash with Red Onion and Feta
Number of Servings: 4
Added By: Cynthia Palmer
My Yacht Name: Neverland
Yacht Manufacturer: Pacific Seacraft
Ingredients: 1 medium size butternut squash (or another kind like acorn) 1 red onion 6 oz feta cheese salt, pepper, olive oil, your favorite herb (sage, rosemary, thyme, whatever)  a little balsamic vinegar 
Directions: Peel and cut the squash into bite-size cubes Spread cubes in a single layer on an oiled cookie sheet  Season lightly with sprinkled vinegar, herbs, salt, pepper Roast squash in oven at 350-400 until cooked and lightly browned on the edges (25-30 minutes, depending on your oven) While roasting the squash, slowly sauté and caramelize the onion in a frying pan When the squash is cooked, add the onion, mix and spread on the cookie sheet, sprinkle with crumbled feta and return to the oven to warm and soften the cheese. Serve as a side or over pasta   
Roasted Squash with Red Onion and Feta
Number of Servings: 4
Added By: Cynthia Palmer
My Yacht Name: Neverland
Yacht Manufacturer: Pacific Seacraft
Ingredients: 1 medium size butternut squash (or another kind like acorn) 1 red onion 6 oz feta cheese salt, pepper, olive oil, your favorite herb (sage, rosemary, thyme, whatever)  a little balsamic vinegar 
Directions: Peel and cut the squash into bite-size cubes Spread cubes in a single layer on an oiled cookie sheet  Season lightly with sprinkled vinegar, herbs, salt, pepper Roast squash in oven at 350-400 until cooked and lightly browned on the edges (25-30 minutes, depending on your oven) While roasting the squash, slowly sauté and caramelize the onion in a frying pan When the squash is cooked, add the onion, mix and spread on the cookie sheet, sprinkle with crumbled feta and return to the oven to warm and soften the cheese. Serve as a side or over pasta   
Roasted Squash with Red Onion and Feta
Number of Servings: 4
Added By: Cynthia Palmer
My Yacht Name: Neverland
Yacht Manufacturer: Pacific Seacraft
Ingredients: 1 medium size butternut squash (or another kind like acorn) 1 red onion 6 oz feta cheese salt, pepper, olive oil, your favorite herb (sage, rosemary, thyme, whatever)  a little balsamic vinegar 
Directions: Peel and cut the squash into bite-size cubes Spread cubes in a single layer on an oiled cookie sheet  Season lightly with sprinkled vinegar, herbs, salt, pepper Roast squash in oven at 350-400 until cooked and lightly browned on the edges (25-30 minutes, depending on your oven) While roasting the squash, slowly sauté and caramelize the onion in a frying pan When the squash is cooked, add the onion, mix and spread on the cookie sheet, sprinkle with crumbled feta and return to the oven to warm and soften the cheese. Serve as a side or over pasta   
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