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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
Mediterranean Chicken
Number of Servings: 4
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 4 chicken breast cutlets 1/3 C flour 2 garlic cloves, chopped 1 T olive oil 1/4 C capers 4 oz black olives, halved 1/2 C diced tomatoes with juice 1 C chicken broth 1 C white wine 1/8 C parsley
Directions: Heat oil and cook garlic until soft. Dredge chicken in flour and cook 5 minutes each side, browning well. Remove from pan and keep warm. Add all remaining ingredients (except parsley) and cook on high for 5 minutes. Return chicken to pan and, when bubbling, reduce heat to medium. Cook without a lid and without turning for 15 minutes. Liquid will be reduced. Sprinkle with parsley and serve.
Comments: This is delicious with couscous or pasta. Resist the temptation to stir during the final 15 minutes of cooking!
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!
Italian Chicken
Number of Servings: 2
Added By: Paul A Jones
My Yacht Name: Gratitude
Yacht Manufacturer: Island Packet
Ingredients: 3 skinless chicken thighs cut open from the inside to flatten 3 cloves of garlic sliced and chopped coarsely 2 T olive oil Italian Bread Crumbs 1 lemon juiced few slices lemon rind Italian Seasoning 3 T white wine 3 T water 1 package fresh spinach
Directions: chop garlic, saute in olive oil in non-stick skillet
Bread chicken thighs with bread crumbs and brown each side in skillet.
Add lemon juice, lemon rind,wine, Italian seasoning and water, cover and reduce heat to low.
Simmer until chicken is done about 20 minutes turning once.
Add spinach and cover again for about 5 minutes.
Serve over rice.
Comments: Same basic recipe works fine with chicken breasts, shrimp, scallops. Cook time would be less. Also substitute fresh green beans or other vegetable for spinach, can add a few cherry tomatoes.
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!!
Fried Rice and Ham
Number of Servings: 4
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 C. cooked rice 3 - 4 eggs 1/2 C. chopped mushrooms 1/2 Cup chopped green pepper 1/2 Cup chopped red onion 1/2 C. chopped celery 1/2 Cup diced ham oil
Directions: Heat a small amount of oil in a frying pan. Scramble in the eggs. Add vegetables and ham. Saute for 3 - 4 minutes, add rice and stir until heated. Serve immediately.
Comments: Good for using left-overs. Add any other vegetables you like. We've had this recipe since college days.
Sauteed Lean Pork W/wine and Onions
Number of Servings: 4
Added By: Tom and Barbara
My Yacht Name: Perspective
Yacht Manufacturer: Island Packet
Ingredients: 1 pork tenderloin (about 1 pound) 1 Tbl all-purpose flour Salt and pepper to taste 1 Tbl olive oil 1 Spanish onion, halved lengthwise and thinly sliced 1/2 t thyme leaves 1/3 C white wine or dry vermouth
Directions: Cut the pork crosswise in 8 pieces and flatten each piece with your hand to about 1 inch thick. Combine the flour, salt, and pepper on a piece of wax paper; lightly coat the pork with the mixture. In a large nonstick skillet over medium-high heat, heat the oil. Add the pork and cook until browned on both sides, about 5 minutes. Remove to a plate. Add the onion to the skillet and cook, stirring occasionally to scrape up browned bits on the bottom of the pan, until golden brown, about 7 minutes. Lower the heat if it is browning too quickly. Return the pork and any juices to the pan and spoon some of the onion over the top. Sprinkle with the thyme, salt, and pepper and pour the wine over the top. Cover and cook over low heat until the pork is slightly pink in the center, about 10 minutes. Serves 4.
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