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Marinated Flank Steak
Number of Servings: 6
My Yacht Name: Galleons Lap
Yacht Manufacturer: Island Packet
Ingredients: 1 1/2c. salad oil 3/4c. soy 1/4c. Worcestershire 2T dry mustard 2t. salt 1/2c. red wine vinegar 2 cloves chopped garlic 1/3c. lemon juice 1 1/2T dry parsley flakes
Directions: Mix all ingredients together. Place flank steak into a zip lock back with marinade. Let this soak overnight.

Grill 4-5 minutes per side

Slice and serve.
Comments: This is one of the best marinades and it will turn flank steak into a real treat!
Easy Goulash
Number of Servings: 2
Added By: Mike
My Yacht Name: Haliai
Yacht Manufacturer: Westsail
Ingredients: 1 lg Onion 1 lb ground beef 1 can Pork & Beans salt/pepper to taste
Directions: Dice onion and saute until transparent. Add ground beef and cook until done. If ground beef is not lean then drain. Add can of beans and heat until all is warm. Salt & pepper to taste. You can vary the flavor by using Bushes baked beans, Ranch style beans, etc.. A dash of Tabasco (or your favorite hot sauce) will spice things up.
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.
Mongolian Beef
Number of Servings: 2
Added By: Tricia
My Yacht Name: EventYR
Yacht Manufacturer: Island Packet
Ingredients: 1 lb steak - London broil, flank, etc 1 bunch of green onions 1 tbsp cornstarch 1 tbsp sugar 4 tbsp soy sauce 1/4 tsp pepper 2 tbsp cooking sherry 2 cloves garlic, chopped 1 sm piece of ginger, chopped 1/4 tsp crushed red pepper 1 cup of rice
Directions: Cut beef into thin slices. Mix cornstarch, sugar, soy sauce, sherry and both peppers in a bowl. Place beef in bowl. Let sit 1/2 hour. Place 2 tbsp oil in skillet. Heat 1 minute. Add ginger and garlic. Cook 1 minute. Add beef and cook until done. Add onions. Cook 1 minute. Serve over rice.
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
Warm Beef Salad
Number of Servings: 4
Added By: Sue
My Yacht Name: Lands End
Yacht Manufacturer: Simpson Cloud 11
Ingredients: 500g diced beef 2 tsp fish sauce 2 tsp chili 2 tsp castor sugar 4 tsp boiling water 2 tsp coriander 2 tsp lime juice head lettuce 1/2 cucumber 2 tomatoes 3 spring onions
Directions: Fry beef in small amt oil until cooked, set aside. Dressing:Boil kettle, add boiled water to castor sugar in jug stir and allow to cool slightly. To jug add fish sc, chili,coriander, lime juice, stir well and set aside. Prepare salad vegetables and place in large salad bowl. Top with beef and dressing and serve immediately with crusty bread
Comments: This recipe came from our daughter and we have this easy meal at least once per week, it's delicious!
French Dip
Number of Servings: 4
Added By: Jim Stengle
My Yacht Name: Nuestra Senora de FORTUNA
Yacht Manufacturer: Island Packet
Ingredients: 1 lb sliced roast beef 1 pkg hoagie buns 1 can Campbell Beef Consume jalapeno peppers
Directions: Heat consume in microwave for 3 min or on stove til hot make roast beef hoagie sandwiches and heat slightly and dip in consume
Comments: Incredibly fast, easy, hot, low fat and easy to clean the one container used for heating consume
One Skillet Spaghetti
Number of Servings: 4
Added By: Carleen Petterson
My Yacht Name: Island Time
Yacht Manufacturer: Island Packet
Ingredients: 1 med. onion, chopped 3/4 cup chopped green pepper 1/2 lb. ground beef 28 oz. can diced tomatoes, undrained 1/2 cup water 8 oz. can sliced mushrooms, drained 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. sugar 1 tsp. salt 1/2 tsp. black pepper 7 oz. pkg. spaghetti
Directions: In a large, deep sided skillet, saute the onion & pepper until tender. Add the ground beef & brown. Add the next 8 ingredients, stirring to mix. Break the spaghetti strands in quarters & press down into the liquid. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Serve with cheese. *If you don't like mushrooms, omit them & increase the ground beef to 1 lb.
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.
Chili Day on Block Island
Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 cans kidney beans, drained 2 cans stewed tomatoes, not drained 2 6 oz. cans tomato paste 1 small can green chili 12 oz. cooked beef 1 cup chopped onions 1 cup chopped bell peppers 1 T garlic, minced 1 T olive oil 2 t hot Mexican chili powder 1 t black pepper 1 t cilantro
Directions: Heat oil in a large pot and brown the garlic. Add onions and peppers; cook until tender. Add all remaining ingredients and cook over medium heat for at least 30 minutes. Add more chili powder and salt to taste. Delicious served with warm cornbread or as a topping for nachos. I use canned Kirkland brand beef which I shred before adding. Any kind of cooked beef or ground beef is fine.
Comments: I first made this recipe on an unexpectedly chilly, rainy day on Block Island, RI, in July 2007. What a cozy memory!
Charmed Chili
Number of Servings: 6
Added By: Debbie Roser
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet
Ingredients: 1 medium onion,chopped 4 cloves garlic, minced 1 lb extra-lean ground beef 3 t oregano 3/4 t kosher salt 3/4 t cayenne or chipolte or chili pepper 3/4 t black pepper 1 t cinnamon 1 1/2 T tomato paste 1 can stewed tomatoes 1 can dark red kidney beans 1 can no-sodium black beans 3 T unsweetened cocoa powder 1 1/2 cup low-sodium, nonfat chicken broth 1 1/2 T fresh cilantro, chopped 3+ T shredded light taco cheese or light Mexican three-cheese mix Optional: Sour cream Optional: Jalapeno pepper slices
Directions: Coat deep saucepan with nonstick cooking spray and heat on high for 30 seconds. Add onion and garlic. Lower heat to medium and cover pan. Saute 30 seconds. Add ground beef, mix well and cook, uncovered, until meat begins to brown slightly -- about 2-3 minutes. Add oregano, salt, cayenne, cinnamon and black pepper and stir. Add tomato paste, stir well and allow to cook for 30 seconds. Add stewed tomatoes and mix well. Add beans and cocoa powder, and stir gently. Add chicken broth and cilantro and reduce heat to low-medium. Cover and simmer 12-15 minutes. (For a thicker chili, remove cover and simmer for 1-2 minutes more.) To serve, divide chili among 4 bowls. Top each with 2-1/2 teaspoons of shredded three-chese mix.
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!!
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.
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