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Carob Bread
Posted by Members - This has been viewed 17 times and there are 0 comments
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A member recipe by Ann S. Hutchins, North Palm Beach, FL " Algorithm"
A nutritious bread that can be served anytime.
1/2 cup carob powder
2 tsp vanilla or maple extract
1/2 cup apple juice
1/3 cup oil
2 eggs
3/4 cup mashed banana
1 3/4 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 cup chopped nuts
Combine carob powder, eggs, and mashed banana in a bowl and beat. Add juice, oil, and extract. Beat. Add flour, baking powder, and baking soda. Mix just enough to combine ingredients. Add nuts. Spoon into an oiled and floured 4 1/2" x 8 1/2" loaf pan...... Read More

Snowblower
Posted by Members - This has been viewed 945 times and there are 1 comments
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Snowblower
A recipe by Mrs. Jack H. Mumaugh, Vienna, WV "Mijee Lou"
1 quart Cranapple Juice
1/4 tsp ground cloves
2 cinnamon sticks
1/3 cup rum
6 lemon slices
Simmer mixture 10 minutes. Pour into mugs.

Sailor’s Stew
Posted by Members - This has been viewed 996 times and there are 0 comments
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by Elaine M. Meigs, Brewster, MA
3 cans oyster stew
pinch of thyme
2 large cans evaporated milk
pinch of cayenne
1/2 lb scallops
chopped chives
1/2 lb medium shrimp (cooked)
1 lb fillet of flounder or other lean fish, diced
1/2 lb lobster meat (cooked)
In large saucepan, combine oyster stew with milk. Heat, but do not boil. Add the seafood and fish. Heat until fish is thoroughly cooked. Add thyme and cayenne. Garnish with chives. Serves 6.

Crab and Asparagus Benedict
Posted by Members - This has been viewed 1426 times and there are 0 comments
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by Betty L. Kelly, Lusby, MD
1 can (6 oz.) crabmeat
1 can asparagus spears
1 staulk of celery (chopped fine
2 slices of American cheese
1/4 cup mayonnaise
2 English muffins
2 tsp lemon juice
paprika
dash of seafood seasoning
Mix celery, mayonnaise, lemon juice and seasoning, Gently toss in the crabmeat. Split muffins in half and butter. Fry lightly in a heavy skillet over medium heat. Lower heat and turn over the muffins and top each with asparagus spears. Cover them with crabmeat mixture. Cut the cheese slices diagonally into fourths, put two triangles on top of the crabmeat and spri...... Read More

Peanutty Chocolate Squares
Posted by Members - This has been viewed 1320 times and there are 0 comments
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by Pamela Maw, St. Thomas, Ontario, Canada
1 can sweetened condensed milk
2/3 cup peanut butter
2 1/2 cups chocolate wafer crumbs
1 cup chocolate chips
1 cup flaked coconut
Combine sweetened condensed milk and peanut butter. Stir in crumbs, coconut, and chips; mix well. Lightly grease a pan and press mixture into it. Store in the ice-box for an hour and cut into serving pieces.

Asparagus Seashore
Posted by Members - This has been viewed 4907 times and there are 0 comments
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by Jerri Berkley, Johnson Creek, WI " Time Out"
2 pkgs. frozen asparagus, cooked as directed
1 pckg. fresh frozen shrimp, cooked as directed as drained or 1 can (10 oz) shrimp
dash paprika
1 can cream of shrimp soup
3 oz pckg. cream cheese
1/2 cup buttered croutons (seasoned)
Blend soup and cream cheese. Add shrimp. Pour over asparagus in casserole. Top with croutons. Sprinkle with paprika. Bake at 350 degrees for 1/2 hour or until heated through. Serves 6 -8. May be made ahead and refrigerated until read to bake.

Risi E Bisi (Rice and Peas) - Italian
Posted by Lori Ross - This has been viewed 4554 times and there are 0 comments
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By Lori Ross

I love risotto and often make it with brown rice in the microwave when on the boat. Microwave risotto turns out a bit less creamy than stove-top but it is wonderfully cooked with only one stir during the cooking process. This is appealing on the boat as it dirties fewer dishes and allows me to wander away from the galley to be with my guests. Serves 4 to 6.

2 tsp oil
1 medium onion, minced
1 clove garlic, minced
1 ¼ cup brown rice
2 cups chicken broth
½ cup white wine
1 bay leaf
1 cup green peas (fresh are best, but frozen are good too)
2 tbsp fresh b...... Read More

Paella and Vegetables and Beans - Spanish
Posted by Lori Ross - This has been viewed 4606 times and there are 0 comments
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3 cups of very strong vegetable broth (or chicken broth)
1/4 tsp each of saffron and paprika
1 small onion, peeled
1/4 cup olive oil
1 small onion, chopped
2 tbsp chopped garlic
½ cup fresh or canned red peppers (mild) sliced
1 ½ cups brown rice
3 tbsp chopped fresh parsley or pinch of dried parsley
1 bay leaf
1/4 cup dry white wine
1-2 large fresh tomatoes chopped
4 artichoke hearts (canned or frozen), quartered
1 cup canned chickpeas
1 cup fresh or frozen peas
Lemon wedges for garnish
Parsley for garnish
Heat the broth with the saffron, paprika and th...... Read More

Asian Fried Rice w/ Beans & Vegetables
Posted by Lori Ross - This has been viewed 4502 times and there are 0 comments
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By Lori Ross
2 tbsp peanut oil
4 cups cooked day-old brown rice
1/2 tsp grated fresh ginger
1 tsp finely minced garlic
1 cup of your favorite vegetables diced (red bell pepper, chives, fresh mushrooms, broccoli, cabbage, asparagus, zucchini, onion, etc.)
1 cup green peas, edamame beans, lima beans or black beans
2 tsp soy sauce, tamari or light soy sauce
1 tsp sesame oil
Freshly ground black pepper
Heat the cooking oil on medium. When oil is hot but not smoking, add ginger and garlic, stir fry for 15 seconds until fragrant. Turn heat to high and add vegetables – one kind at a...... Read More

Mevantine Mujaddara of ME/India
Posted by Lori Ross - This has been viewed 3777 times and there are 0 comments
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by Lori Ross - of Middle East and India
Mujaddara is the Arabic word for smallpox; the lentils among the rice resemble pockmarks. The first recorded recipe for Mujaddara appears in a cookbook compiled in 1226. Mujaddara is a popular dish throughout the Arab world, and is generally made using green lentils and rice, that can be seasoned with cumin, coriander, or mint. It is topped with fried onions and is generally served with yogurt, among other vegetables and side dishes, either hot or cold.
3/4 cups dried green lentils (dePuy French lentils are my favorite)
1 tsp salt
4 cups of water
...... Read More

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