Big Apple to big Easy Memorial Cook Book

[Uniall]

Please post your favorite recipe on this thread and it will be merged into the

Big Apple to Big Easy Memorial Cook Book

by the Coordinator Marianne (CavMom).

[Uniall]

Uniall's Irish Shepard's (Cottage) Pie
(Serves 4 - 6)

1/4 C butter, 1 C diced onions, 2 lbs ground beef, 2 C brown gravy, 4 C mashed pototoes, 2 C cooked mixed vegies (peas, carrots, string beans),
2 C shredded cheddar cheese, salt & pepper, 1 Tbl Ground Summer Savory (the secret ingredient).

Heat butter in skillet, add onion and cook till transluscent. Add beef, salt, pepper and savory till meat is brown. Add vegies, stir in gravy, and put in casserole dish. Spread mashed pototoes on top and bake at 400* for 15 minutes. Put cheese on top and bake additional 5 minutes.

Serve with Irish brown bread or soda bread and a good lager, ale or stout.

[jarz85]

Jarz's toast

2 slices of bread
Little bit of butter
Topping of your choice


1) place bread in toaster at a setting of 3-4 (depending how burnt you want it)

2) once popped, butter it

3) enjoy





Lol sorry John just had to post something!

[TRTampa]

This is my favorite salmon recipe of all time. I have made it several times and it always comes out delicious! It is posted on different sites so I am not sure who should get credit for it - so I will take the credit!



Served on a bed of spinach and spiced with garlic, thyme and mustard, this dish is a culinary and nutritional treasure.

Tuscan Salmon
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 (6-ounce) salmon steaks or fillets
2 teaspoons honey
3 teaspoons olive oil - divided use
8 cups spinach leaves
1/2 teaspoon minced peeled garlic
2 cups red seedless grapes, halved
1/2 cup dry red wine
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture.
Heat 2 teaspoons of olive oil in a nonstick skillet. brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes.
Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon on spinach; top with grape sauce.
Makes 4 servings.

[skitraveller]

Vegemite on crumpets

Don't bloody knock it til ya tried it!

[skitraveller]

Followed closely by.............

Pavlova

Ingredients (serves 6)
6 (59g) eggs, separated
1 1/4 cups (270g) caster sugar
2 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla extract
300ml thickened cream
2 tbs icing sugar mixture, sifted
Finely shredded rind and juice of 2 limes
2 Lady finger bananas, thinly sliced diagonally
3 golden kiwifruit, peeled, thinly sliced
2 starfruit, thinly sliced
Pulp of 2-3 passionfruit

Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind

AND

LAMINGTONS

2 x 450g purchased Madeira cakes
4 cups pure icing sugar
3/4 cup cocoa powder
125g butter, roughly chopped
1 cup boiling water
3 1/2 cups desiccated coconut

Cut each cake lengthways into 3 even slices. Cut each slice into 5 x 3 1/2cm-thick fingers. Place a piece of baking paper onto a large wire cooling rack.
Sift icing sugar and cocoa into a large, heat-proof bowl. Place butter and water into a heat-proof bowl or jug. Stir until butter melts. Pour butter mixture into cocoa mixture. Stir to form a smooth icing.
Place coconut into a shallow bowl or dish.
Using 2 forks, dip 1 cake finger at a time into icing, then roll in coconut. Place onto wire rack to set

[skitraveller]

Last one...........promise

This is for Sherm............

SAUSAGE ROLLS

250g sausage mince
250g pork mince
1 1/2 tbsp finely chopped parsley
1 tsp salt
1/2 tsp black pepper
1 tablespoon of Worcestershire sauce
1 egg (beaten)
3 sheets puff pastry
Milk for glazing

Preheat oven to 200C and lightly grease a baking or biscuit tray.

2. Mix mince, parsley, salt and pepper in a bowl. Add lightly beaten egg and Worcestershire sauce and mix in well.

3. Cut each pastry sheet into three equal-sized pieces. Make a roll of the mince lengthways on each piece. Brush the edges of the pastry on each side of the mince strip with milk. Roll each strip firmly then brush the top with milk.

4. Trim the edges if required, then cut each long roll into small or average sized sausage rolls- whichever you wish.

5. Place on a greased oven tray. Bake for 30 minutes or until golden brown.

[Sherman Oaks]

Originally Posted by skitraveller

Last one...........promise

This is for Sherm............

SAUSAGE ROLLS

250g sausage mince
250g pork mince
1 1/2 tbsp finely chopped parsley
1 tsp salt
1/2 tsp black pepper
1 tablespoon of Worcestershire sauce
1 egg (beaten)
3 sheets puff pastry
Milk for glazing

Preheat oven to 200C and lightly grease a baking or biscuit tray.

2. Mix mince, parsley, salt and pepper in a bowl. Add lightly beaten egg and Worcestershire sauce and mix in well.

3. Cut each pastry sheet into three equal-sized pieces. Make a roll of the mince lengthways on each piece. Brush the edges of the pastry on each side of the mince strip with milk. Roll each strip firmly then brush the top with milk.

4. Trim the edges if required, then cut each long roll into small or average sized sausage rolls- whichever you wish.

5. Place on a greased oven tray. Bake for 30 minutes or until golden brown.

Now all I need is some proper tommy sauce and a VB

[DUCHESSRN]

ETON MESS


Eton Mess is an all-time classic British dessert . The dish was traditionally
served at Eton College but how it came to have the name is not clear. One story is a Labrador dog sat on a picnic basket in the back of a car and squashed a strawberry and meringue dessert. The dessert is quick and easy to make and makes great use of ripe strawberries at the height of summer when they are plentiful. Frozen or canned strawberries do not work.

Yield: Serves 4
Ingredients:
10.6 fl oz/ 300 ml whipping cream
1 tbsp fine sugar
3.5 oz/100g ready-made meringue
1 lb/ 450g fresh strawberries
1 tbsp confectioners/icing sugar

Place the whipping cream in a large mixing bowl, add the sugar and whip with an electric mixture until the cream is light and fluffy. Do not over whip - the success of the dish requires softly whipped cream.
Break the meringue into large bite-size chucks and gently stir into the cream. Don't worry if some of the meringue crumbles just add this too.
Place half of the strawberries into another large mixing bowl and press gently with the back of a fork to break up the strawberries slightly and release some of the juice. Stir gently into the cream.
Halve, then quarter the remaining strawberries.
Place the cream mixture into a 7" trifle or glass serving dish, top with the strawberry pieces, chill for 30 minutes in the refrigerator and sprinkle with the confectioners/icing sugar before serving. Alternately serve in individual size dessert bowl or glasses.

[kparker]

This is very easy, but super good! The worst part is cutting the veggies up in small pieces.

Vegetable Pizza

2 pkgs Crescent Rolls
1 cup Mayo
2 12 oz packages of Cream Cheese
1 Pkg...Ranch Dip
Cauliflower
Radishes
Carrots
Broccoli

Spread out the crescent roll dough onto a cookie sheet covering the sheet...bake as directed until golden brown (about 10 minutes)....let cool.

Mix slightly softened cream cheese and mayo with the dry Good Seasons ranch dip (spread over the cooled crescent roll).

Chop all the veggies into small pieces and mix together. Spread veggies on top of the cream cheese mix.

Cover with foil or wax paper and place in refrigerator for about 1 hour or until cream cheese mixture hardens a bit.

Tip: Veggies should cover the top of the cream cheese mixture (pat down into the cream cheese lightly).I cut up enough to cover the top of the cream cheese mixture. Use your own judgment about how many veggies you like.

After cooling in the refrigerator (basically to harden the cream cheese a bit) cut into pieces and serve.

It's really quite good and somewhat healthy!

[Arzeena]

All the recipe posters will have to demonstrate the recipe on the ship yummm!

[Uniall]

Originally Posted by Arzeena

All the recipe posters will have to demonstrate the recipe on the ship yummm!

Armeen & Ranjan:

No fair posting a comment on the recipe thread without posting a recipe.
John

[pabi]

Easy Cake

This recipe uses what everyone usually has at home....do not need to go shopping to make this recipe.

Ingredients
3 eggs
1 cup sugar
1 cup flour
1 teaspoon of baking powder
1/2 cup of milk, or orange juice or coffee or hot chocolate (cold) or mango juice or choose whatever you have available at home

Mix the 3 eggs with the sugar. Always mixing, add 1/2 of the flour to which you have added the baking powder, add the liquid, then add the rest of the flour.

Bake in a previously greased cake pan, for 55 min at 355 degrees. ( you can insert a toothpick to check if it's cooked as depending where you are located it may take a few minutes extra to bake)

You can sprinkle some confectioner's sugar on top before serving.

[Uniall]

THE 5 MINUTE CHOCOLATE CAKE FOR ONE PERSON
Mixed & Baked with Microwave in Large Coffee Mug


5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg beaten
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

[Starrgazer50]

This dish goes great with Tortilla and Salsa!

There's nothing fishy about this combination of beans, corn, and peppers. The easy-to-make gem gets better as it marinates in its sweet-'n'-spicy dressing.


Ingredient List

Serves 4

• 1/4 cup rice vinegar
• 1/4 cup vegetable oil
• 1 Tbs. sugar
• 2 cloves garlic, minced (2 tsp.)
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1 15-oz. can black beans, rinsed and drained
• 1 15-oz. can pinto beans or black-eyed peas, rinsed and drained
• 1 1/2 cups fresh corn kernels
• 1 red, yellow, or orange bell pepper, finely chopped (1 cup)
• 1/2 small red onion, finely chopped (1/2 cup)
• 1 2-oz. can diced green chiles with liquid
• 1/4 cup chopped cilantro

Directions

1. Whisk together vinegar, oil, sugar, garlic, oregano, and basil in large bowl.
2. Stir in black and pinto beans, corn, bell pepper, onion, chiles, and cilantro. Season with salt and pepper. Refrigerate 1 hour before serving.
Nutritional Information

Per SERVING: Calories: 189, Protein: 6g, Total fat: 7.5g, Saturated fat: 0.5g, Carbs: 25g, Cholesterol: mg, Sodium: 433mg, Fiber: 7g, Sugars: 5g

[Uniall]

Folks:

My dear friend, Chef Hans Peter-Heine, Eecutive Chef of NCL' Spirt has donated this recipe from his "Fantasy Dinner" for our Memorial Recipe book. This is very symbolic since the Star is replacing the Spirit as NCL's ship based in New Orleans commencing with our "Big Apple to Big Easy" sailing.

John

__________________________________________________ ________________________

Monk Fish AlaMendoza
From the Enchanted Menu by Chef Hans Peter-Heine
Executive Chef: NCL Spirit

Ingredients : Monk Fish, Olive oil, Garlic, Jalapenos, Prosciutto ,Onion ,Red Beets ,Carrot ,Mendoza wine, Tomato ,Yucca ,Patty Pan Squash ,Zucchini ,Button Mushroom, Snow peas,V8 Juice , Salt and Pepper

Name: Monk Fish A la Mendoza
Yield: 10 Servings


5oz Monk Fish Fillet 2 pieces per portion
Marinate with olive oil+ sliced jalapenos for 2 hours
10 oz Red Beet Diced ¼ inches thick
10 oz Carrot Diced ¼ inches thick
10 oz Jalapenos (no seed) Diced ¼ inches thick
10 oz Yuca Diced ¼ inches thick
10 oz Cherry Tomatoes Half cut
10 oz Snow Peas Half cut
10 oz Onion Wedges
10 oz Patty Pan Cut Squash in Quarter
10 oz Zucchini Diced ¼ inches thick
10 oz Mushroom Button Diced ¼ inches thick
White pepper SQ
3/4 oz Diced Prosciutto Thin slices and diced
1oz Garlic Sliced
30 ml Olive Oil
¼ Gallon Fish Stock
2 oz Balsamic Reduction
½ ltr Mendoza Wine (from Argentina)
300 ml V8 Juice


Method:
In a large sauté pot on high heat, sauté starting with Onion, Prosciutto, Garlic and Red beets and Carrots, careful not to burn them and slowly add Yucca, Tomatoes. Lower the heat to medium and add the Mushroom, Zucchini, Patty pan Squash, sauté for some time or until where the vegetable gets its distinct color and taste.
Add the Mendoza wine to deglaze and fish stock, V8 juice, salt and pepper. Simmer over low heat for couple of minutes this will give the seasonings time to release their oils and flavors.
Reduce the heat to the lowest possible setting and simmer,
Simultaneously sear the Monk fish and braise in the oven until cooked and place the fish on top of the sauce

* Any type of fish may be substituted for the Monk Fish.

__________________________________________________ _______________________________________

[zimadog]

THE OHIO STATE "Buckeye's" Candy:

1 lb. peanut butter (room temp.)
3 ½ C powder sugar
1 stick of margarine (softened)
12 oz. Chocolate (Milk, Semisweet or a mixture of the 2)
Optional - Paraffin

In a large bowl, mix peanut butter, powder sugar and margarine. You may have to mix with your hands to mix thoroughly. Break off pieces (about walnut size) and roll into balls. Place balls on cookie sheets lined with waxed paper. Refrigerate the balls at least two hours.

Melt chocolate in double boiler. (you may add a bit of paraffin to make the chocolate shinier) After the peanut butter balls are well chilled and firm, using a tooth pick, dip each into melted chocolate (leaving the the top portion uncovered to look like a Buckeye). Place back on waxed paper cover cookie sheets and chill again. When chocolate is set and hardened place in air tight containers.

[schubean]

Ruby Relaxer. Because you've got to have a good drink to go along with the good food.

Ingredients:
1oz. Peach Schnapps
1oz. Vodka
1oz. Coconut Rum
2oz. Pineapple Juice
2oz. Cranberry Juice

Shake ingredients in a Cocktail Shaker & serve over ice in a Highball glass
Enjoy! and be relaxed.

[flaretgolfer]

Originally Posted by schubean

Ruby Relaxer. Because you've got to have a good drink to go along with the good food.

Ingredients:
1oz. Peach Schnapps
1oz. Vodka
1oz. Coconut Rum
2oz. Pineapple Juice
2oz. Cranberry Juice

Shake ingredients in a Cocktail Shaker & serve over ice in a Highball glass
Enjoy! and be relaxed.

Will you be providing samples during the cabin crawl

[cruisingsherry]

Prep:10 min., Cook: 2 hr. 15 min Makes 4 servings

Vegetable cooking spray (I use Olive oil)
1 lb. beef for stew, cut into 1" pieces
1 3/4 cups Swanson Beef Broth
1 bay leaf
1/2 tsp. dried thyme leaves, crushed
1/8 tsp. ground black pepper
3 medium carrots, cut into 1" pieces
2 medium potatoes, cut into quarters
2 tbsp. all-purpose flour
1/4 cup water

1. Spray 6 qt. saucepot with cooking spray and heat over medium-high heat for 1 minute. Add beef and cook until well browned, stirring often.

2. Stir broth, bay leaf, thyme and black pepper into saucepot. Heat to a boil. Reduce heat to low. Cover and cook for 1 hour 30 minutes.

3. Add carrots and potatoes. Cover and cook 30 minutes or more until vegetables are tender.

4. Stir flour and water in cup and stir into saucepot. Cook and stir until mixture boils and thickens. Discard bay leaf.

I saw this on Swason's Beef Broth container, tried it, loved it and now I make it every winter........ enjoy! Cruisinghserry