recipes of the day......cruise food...

Discussion in 'Recipes' started by snorton938, Apr 27, 2004.

  1. snorton938

    snorton938 Freshman

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    Seafood Fettuccine with Garlic Cream Sauce

    1 tablespoon butter
    4 tablespoons chopped garlic
    2 cups of half and half
    1 cup of shredded romano cheese
    a sprinkle of nutmeg
    a sprinkle of ground cayenne
    1 tablespoon sun dried tomatoes in oil, chopped finely
    8 jumbo sea scallops
    8 shrimp
    1/2 pound of spinach fettuccine, cooked

    Melt the butter in a saucepan, then add the garlic and saute until barely golden. Add the half and half and simmer without boiling for 5 minutes.

    While doing this, in a separate skillet, sear the scallops on both sides at medium high heat. When they?re about halfway done, add the shrimp to the pan and sear them.

    Add the seafood to the cream sauce. Add cheese, spices and sun dried tomatoes, then simmer for another 5 minutes. Next, remove the sauce from the heat and let stand for five minutes. Finally, pour sauce over pasta and serve. If you like this as much as I did, it will serve two.
     
  2. snorton938

    snorton938 Freshman

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    Black Bean Soup Recipe

    1 medium onion, chopped
    1 large clove garlic, finely chopped
    1 medium carrot, chopped
    1 medium stalk celery, chopped
    2 teaspoons chopped fresh parsley
    4 ounces chopped Canadian bacon
    1 (14.5 ounce) can reduced sodium defatted chicken broth
    1/2 teaspoon dried oregano
    1/2 teaspoon crushed red pepper
    1 (15 ounce) can black beans, rinsed and drained
    Garnish with lime wedges

    Spray a large saucepan with nonstick cooking spray. Add Canadian bacon and heat over medium heat until hot. Add the onion and garlic and cook 5 minutes or until onion is tender. Stir in chicken broth, carrot, celery, parsley, oregano and red pepper. Heat to boiling over high heat. Reduce heat, cover and simmer about 10 minutes. Remove 1/2-cup beans and mash with a fork or potato masher. Add the mashed beans and whole beans into the broth mixture and heat through. Serve with lime wedges.

    Makes 4 Servings
    Serving Size: 12 ounces
     
  3. snorton938

    snorton938 Freshman

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    the preceding recipes were obtained using the menus of the major cruise lines as a guide. here is the hyperlink so you can see the actual menus if you ever decide to go on a cruise. bon appetit.......

    http://users.erols.com/cruisepl/samplemenus.html
     

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