Top Rated
- Boiled Boat Shrimp (5.0)
- Sandwich Bread with Oatmeal (5.0)
- Marinated Flank Steak (5.0)
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BoatRecipes.com
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Beef (8/- ) |
Pork (3/- ) |
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Poultry (2/- ) |
Seafood (5/- ) |
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Vegetarian (1/- ) |
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Number of Servings: 4
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Number of Servings: 6 Comments: This is one of the best marinades and it will turn flank steak into a real treat!
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Number of Servings: 2 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.
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Number of Servings: 2 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
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Number of Servings: 4 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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Number of Servings: 4 Comments: Incredibly fast, easy, hot, low fat and easy to clean the one container used for heating consume
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Number of Servings: 4 Comments: I cooked this recipe often on long ocean passages, because it is filling, easy to prepare, & easy to eat underway. Also, good for potluck get-togthers in anchorages.
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Number of Servings: 6 Comments: I first made this recipe on an unexpectedly chilly, rainy day on Block Island, RI, in July 2007. What a cozy memory!
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Number of Servings: 6 Comments: Serving size is 1-1/2 cups. 304 calories per serving (not including optional items). This is a favorite recipe in my house, so I double the recipe so we can have leftovers. Experiment by increasing the amount of the ground beef or beens. I prefer chopped tomatoes to stewed tomatoes, because I tend to keep several cans of chopped tomatoes on hand for a variety of recipes. Do not skimp on the fresh cilantro if you can avoid doing so. I used dried cilantro once when I could not find it fresh. It wasn't the same. I love the smell and taste of fresh cilantro. In fact, I usually use twice the amount called for! Enjoy!!
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Number of Servings: 4 Comments: Good for using left-overs. Add any other vegetables you like. We've had this recipe since college days.
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Sauteed lean pork w/wine and onions Number of Servings: 4
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Number of Servings: 4 Comments: Serve with couscous* flavored with orange juice and thyme. Make extra marinade and add some butter or cornstarch as a sauce. *See couscous recipe
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Number of Servings: 4 Comments: Optional add celery and green pepper.
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Number of Servings: 4
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White Clam Sauce with Linguini Number of Servings: 6 Comments: We used Sanalac Nonfad dry milk to drink since fresh milk was rarely available. This is a low fat, tasty pasta dish that was quick and easy to make.
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Number of Servings: 4 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.
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Fish Court Bullion (Cajun Style) Number of Servings: 4 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!
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Number of Servings: 4 Comments: Substitute frozen spinach for fresh if you must.
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Warm Spinach and Chicken Sausage Salad Number of Servings: 4 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.
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