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  #1  
Old November 10th, 2007, 02:20 PM
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Default Favorite recipes?

Hi CruiseMates,
As you know I am writing blogs. I have one on cooking. I thiught it might be fun to do a blog on what my cruising friends like to cook. If you would like to submit a recipe I sure would apreciate it. Send to [email protected]

Laura




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Old November 10th, 2007, 02:34 PM
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Here's one:

1.5 oz Captain Morgan
5 oz Coke

Add ice and mix in a double old-fashioned glass.

Enjoy..........! 8)

Dean
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  #3  
Old November 10th, 2007, 02:40 PM
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Thank you Mean Dean. I put it in the folder.

Laura
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  #4  
Old November 13th, 2007, 05:42 AM
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CruiseMates, Just one favorite recipe from this board? I was thinking that out of thousands I would get more than one.

Laura
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  #5  
Old November 13th, 2007, 07:49 AM
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Lamingtons

2 T butter
2 T cocoa
6 T water, boiling
3/4 lb icing sugar
vanilla essence
coconut
sponge

Melt butter and add cocoa and water. Add icing sugar and essence and mix until smooth.
Cut sponge into squares, coat with mixture then roll in coconut.
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  #6  
Old November 13th, 2007, 09:20 AM
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I have tons of recipes, but none of them are original...I have gotten them from other sources. None that I have really come up with on my own.
I'm trying to think of something I make, that I have changed enough to call my own. I'll keep thinking on it and let you know as soon as I think of something.
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  #7  
Old November 19th, 2007, 02:00 PM
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2 POUNDS OF GROUND BEEF
1 CAN OF TOMTO SAUCE 28 OZ.
1 CAN OF DICED TOMATOES UNDRAINED 28 OZ.
2 CUPS OF LONG GRAIN WHITE RICE
2 CUPS OF CHOPPED GREEN BELL PEPPERS
BEEF STOCK 1 LG CAN
¼ CUP PACKED BROWN SUGAR
SALT PEPPER.

IN A LARGE SAUCEPAN, BROWN THE MEAT AND DRAIN OFF EXCESS GREASE. ADD THE REMANING AND BRING TO A BOIL. REDUCE HEAT AND COVER AND SIMMER FOR ABOUT 30 TO 40 MINUTES OR UNTIL PEPPERS ARE SOFT AND TENDER..

YIELD 10 SERVINGS

I tried to send this to you. I did not have any luck. I tought I would just post it here for you.

Darlene
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  #8  
Old November 19th, 2007, 04:57 PM
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Darlene, Thank you for the recipe. That sounds yummy but does it have a name?

Laura
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  #9  
Old November 19th, 2007, 05:01 PM
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I'm so sorry. Yes, it is called Stuffed Pepper soup....
We really like it. The more green peppers you add the better it is. I usually double the recipe.

Darlene
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  #10  
Old November 19th, 2007, 05:58 PM
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Darlene-what size beef broth?
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  #11  
Old November 20th, 2007, 08:27 AM
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I use the large can. I think it's 26 oz. You can also use those little beef cubes. I like the broth though, not so salty.
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  #12  
Old November 20th, 2007, 08:51 AM
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Mississippi Mud Pie! Here it is!


Ingredients (first layer):

1 cup flour
1 stick butter
1 cup pecans, crushed......leave em out and decrease the butter or substitute! Dough should be stiff....really stiff!


Directions (first layer)

Mix ingredients together.
Press into bottom of 9x13 inch pan.
Bake at 350 for 15 minutes
Chill.
Ingredients (second layer)

1 8 oz, package cream cheese
1 tsp vanilla
1 cup sugar
1 cup Cool Whip
Directions

Blend ingredients except Cool Whip.
Add 1 cup Cool Whip.
Ingredients (third layer)
2 3 oz. pkges instant milk chocolate pudding
3 cups milk
1 tsp vanilla
Directions:

Mix ingredients and beat until smooth.
Pour over second layer.
Top with CoolWhip.
Add chocolate shavings from Herseys chocolate bar for garnish.
Chill untill ready to serve.

Cornbread dressing....it's the Southern Way!

1- 12" skillet of cooked white cornbread, cooled and crumbled
4 cups diced cooked chicken or giblets (I prefer chicken...hate giblets!)
8 boiled egss diced
6 raw eggs
2 c. diced onions & 2 c. diced celery sauteed in one stick of butter
chicken broth and turkey drippings
salt
pepper

Mix all of this in a BIG BIG BIG bowl, adding enough turkey drippings and broth to make a soupy mixture. Pour into a BIG disposable aluminum pan and bake at 375 degrees until lightly brown on the top.....about an hour and a half.

Usually served with a gravy made with a roux

In a dutch oven, combine equal parts oil and flour (about 1 cup or a cup and a half) Stir constantly over medium heat until it is a dark caramel brown. Remove from heat, add 1 c. diced onions and stir until they are wilted (one or two minutes). Add enough water to fill the pot over half full. Add 1 can of chicken broth, 1 cup of diced cooked chicken, 1 diced boiled egg, salt and pepper to taste. Return to a simmer and simmer for about 45 minutes. You can add turkey drippings in place of the broth.

I apologize for the EXACT measurements......I don't cook with measuring cups, so I just have to guess!


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  #13  
Old November 20th, 2007, 09:24 AM
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This recipe is diet friendly feel free to substitute more sinful ingredients

Bay Scallops with Whole Wheat Penne Pasta

Ingredients

16 oz cooked bay scallops (if using sea scallops, cut each one into quarters)
12 oz uncooked whole-wheat penne pasta, Prepared according to Package Directions
1/8 tsp black pepper
1 Tbsp table salt
2 tsp olive oil
2 Tbsp margarine
1/2 cup fresh lemon juice
2 clove garlic clove(s), chopped
1 medium onion(s), Choppred Fine
1 Tbsp Italian seasoning
2 Tbsp Old Bay Old bay seasoning

Instructions

In a large frying pan, saute onions and garlic in olive oil until onions are soft and slightly brown. Add, salt, pepper and Italian seasoning. Dust scallops with Old Bay seasoning and add scallops to pan with margarine , lemon juice and remaining Old Bay seasoning. Stir until margerine is melted then simmer for two to three minutes. Pour mixture over prepared pasta and toss. Serve immediately.
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  #14  
Old November 20th, 2007, 02:13 PM
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The Cynic's Cabbage Roll Filling

Cabbage rolls are a traditional Ukranian favourite. Here's my take on the filling. This is a very quick and easy meal.

Brown 1.5 lbs ground beef, add steak spices if you wish, and a bit of soy sauce and worcestershire sauce.
Cook 2 cups parboiled/converted white rice
Sautee 3 regular onions cut into 1/4 inch squares, add a bit of Bovril beef sauce.
Combine beef, rice and onions in a large skillet, turn down heat to simmer.
Add one can whole tomatoes, a bit of HP sauce and about 3-4 ounces of tomato juice (to taste). mix well and break down the whole tomatoes as much as possible.

Serve hot. Garnish with celery. Salt and pepper to taste.

Recipe makes enough for 6.
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  #15  
Old November 24th, 2007, 11:06 AM
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Default Re: Favorite recipes?

Laura,

Quote:
Originally Posted by You
Hi CruiseMates,
As you know I am writing blogs. I have one on cooking. I thiught it might be fun to do a blog on what my cruising friends like to cook. If you would like to submit a recipe I sure would apreciate it. Send to [email protected]
I normally don't give these recipe out, but I'm willing to share it with my friends here at CruiseMates.

Norm's Especially Seasoned Loaf of Ground Beast

This healthy variation on a classic comfort food never ceases to draw raves from my guests. It is also a very versatile leftover, so I always make more than required for the immediate meal.

Serves: Approximately 6.

Ingredients:

* 1 Large or Jumbo Egg, or 2 Small or Medium Eggs
* 1/4 Tsp. Salt
* 1/4 Tsp. Black Pepper
* 1/8 Tsp. Ground Mustard
* 1/4 Tsp. Ground Cinnamon
* 1/4 Tsp. Basil Leaves
* 1/2 Tsp. Parsley Flakes
* 1 1/2 Lb. Diet (At Least 90%) Lean Ground Beef (Note 1)
* 1 Cup Unseasoned (or "Plain") Bread Crumbs
* 4 Oz. Tomato Sauce (Hunt's or Similar)

Directions:

1. Preheat oven to 350 Deg. F. (Note 2)

2. Combine all ingredients in large mixing bowl. Mix thoroughly with hands.

3. Press into loaf, then insert into medium (8" x 3 3/4") loaf pan or disposable loaf tin (E-Z Foil or similar).

4. Bake at 350 Deg. F. for approximately 1 hour (Note 2).

5. Slice to desired thickness and serve.

Variations:

* Halving Recipe: Bake in small (approx. 5 1/2" x 3") loaf pan or "mini" disposable loaf tin at 375 Deg. F for apprximately 45 Min. (Note 2).

* Doubling Recipe: Bake in large (approx. 9 1/2" x 5 1/4") loaf pan or large disposable loaf tin at 325 Deg. F for approximately 90 Min. (Note 2).

Serving Suggestions:

* For an entree, serve with baked potato and vegetables.

* For a luncheon, slice thiny and make sandwiches on Italian bread.

* If left over, warm in microwave on "Defrost" setting to desired temperature and serve with a side of pasta and a garden plate for a quick meal.

Notes:

(1) This recipe also works well with ground sirloin, ground buffalo, or ground ostrich meat.

(2) Ovens vary, and may require some adjustment of temperature and baking time to achieve optimal results. When done, the outside should have a light crust and the center should be cooked to medium, or about 160-165 Deg. F as measured by a meat thermometer inserted to the center of the loaf. If the top is too crusted, try cooking for a longer time at a lower temperature.

Norm's Quick Pasta Sauce

This sauce cooks as quickly as the pasta over which it's served. The recipe is easy to quarter or to halve to serve one or two, so there's no need to make extra.

Serves: 4

Ingredients:

* 2 15 Oz. Cans Tomato Sauce (Hunt's or Similar)
* 1/2 Tsp. Basil Leaves
* 2 Tbsp. Parsley Flakes
* 1 Tsp. Ground Cinnamon

Directions:

1. Combine all ingredients in a sauce pan.

2. Bring to boil on medium heat. Allow to simmer for approximately 5 minutes.

3. Stir thoroughly.

4. Serve over pasta cooked per directions on package.

Serving Suggestions:

* For a quick meal, serve with pasta with Italian sausages cooked on a Forman (or similar) grill and a garden plate.

Variations:

* For a spicy (Fra Diavolo) sauce, add 1/2 Tsp. of Black Pepper.

* For Goulash, dice four 3/4" slices of Norm's Especially Seasoned Loaf of Ground Beast and add to sauce, then combine with four portions of cooked elbow macaroni and grated cheese to taste. Serve with a garden plate or a salad for a quick meal.

Bon appetit!

Norm.
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  #16  
Old November 24th, 2007, 11:25 AM
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Italian Sub Soup

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing. I use hot sausage.
1/4 pound piece stick pepperoni, diced
1 ham steak, diced (about 1/2 to 3/4 pound)
1 green bell pepper, seeded, quartered and sliced
1 medium yellow onion, peeled, quartered and sliced
1 (15-ounce) can diced tomatoes
salt and black pepper
6 cups chicken stock
1/2 pound gemelli pasta or other short-cut pasta ( cooked)
3 large cloves garlic, cracked from skin
1/2 teaspoon dried oregano

Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with oregano, salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes.
Top with your favorite croutons

This is my family's favorite soup.
Darlene
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  #17  
Old November 24th, 2007, 12:43 PM
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Thank you so much everyone for the great recipes. I have them all saved in the draft for that blog. Not sure when it will get finished or published. Life keeps getting in the way of my blogging. You know, those dumb things like working for a living and paying the bills. I am also preparing to move. I know, I just moved here so why am I moving so soon? I am currently in a 2nd floor apartment. I have had my name in for a 1st floor one for a while now and o ne finally became available. I move next weekend.
I was having a hard time deciding which blog to put them in, cooking or cruising. I am leaning towards the cruise blog. Cruisers Like To Cook!!
I will be sure to notify you all when it is published. Also feel free to go and check out the blogs when ever you want.

Laura
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