Subscribe to all Recipes RSS Feeds

Sort by:
Crab and Asparagus Benedict
Posted by Members - This has been viewed 128 times and there are 0 comments
Posted In Recipes
 
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 197 times and there are 0 comments
Posted In Recipes
 
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 4203 times and there are 0 comments
Posted In Recipes
 
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 3767 times and there are 0 comments
Posted In Recipes
 
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 3795 times and there are 0 comments
Posted In Recipes
 
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 and Vegetables (Asian)
Posted by Lori Ross - This has been viewed 3779 times and there are 0 comments
Posted In Recipes
 
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 (Lentils and Rice) of ME/India
Posted by Lori Ross - This has been viewed 3046 times and there are 0 comments
Posted In Recipes
 
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

Cuban Black Beans and Rice (North American)
Posted by Lori Ross - This has been viewed 2282 times and there are 0 comments
Posted In Recipes
 
By Lori Ross
1 cups brown rice
2 cups water or beef, chicken or vegetable broth
1/2 teaspoon salt
Sofrito:
1/3 cup olive oil
1 medium onion diced
2 scallions minced
4 cloves garlic minced
1 bell pepper seeded and diced
1 fresh jalapeno seeded and minced (any color or half red/half greed)
½ tsp liquid smoke or 1 cup diced lean cooked ham
1 tomato chopped or 1 Tablespoon tomato paste
3 tbsp red wine vinegar
1 bay leaf
1 tbsp each of dried oregano and ground cumin
3 tbsp of chopped cilantro or parsley
1 tbsp salt and 2 teaspoons pepper
4 cups cooked beans – black b...... Read More

Lemon Granita
Posted by Lori Ross - This has been viewed 3394 times and there are 0 comments
Posted In Recipes
 
By Lori Ross
1 1⁄2 cups fresh lemon juice (juice of 8–9 lemons)
1⁄2 cup sugar or more (or artificial sweetener) – make sure to taste it before freezing.
Put lemon juice, sugar, and 1 cup water into a medium bowl and stir with a wooden spoon until sugar dissolves completely, about 3 minutes. Pour lemon juice mixture into a medium baking dish and transfer to the freezer. Using the tines of a fork, stir mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours.
Variations:
Fruit...... Read More

Apple Nut Tart
Posted by Lori Ross - This has been viewed 3348 times and there are 0 comments
Posted In Recipes
 
By Lori Ross
This is a very healthy and flexible little tart that uses ground dried fruit and nuts for the crust (no butter) and just enough sugar to sweeten the fresh fruit. It is absolutely delicious! My most luscious tart included dried apricots and walnuts with a filling two fruits…one layer of applesauce and a layer of blueberries cooked with port! I suspect making this with a layer of fig jam, apples and topping it with blue cheese would create a rococo masterpiece! This tart may also be made with graham cracker crust (see Key Lime Pie) or half crushed nuts and half graham cracker...... Read More

Pages:

Email BoatUS with your comments and suggestions