Association Forum

Assn Members Area · Join

Home.

Association Forum

Ships Store

Cruising

Racing

Technical Tips

Photo Gallery - New

Boat Search - Updated

Manuals & Brochures

Swap Meet

Links

Officer Flag Line & Staff

Bylaws & Constitution

Members Area

Join the Association

Notice:
The advice given on this site is based upon individual or quoted experience, yours may differ.
The Officers, Staff and members of this site only provide information based upon the concept that anyone utilizing this information does so at their own risk and holds harmless all contributors to this site.

Association Forum

Username:	Password:
Save Password
Forgot your Password?

All Forums

Catalina/Capri 25/250 Sailor's Forums

Cruising Forum

RECIPE

New Topic

Topic Locked

Printer Friendly

Author

Topic

Renzo
Admiral

Member Avatar

USA
621 Posts

Initially Posted - 04/13/2007 : 13:52:08

At the suggestion of Dave Bristle here is a recipe to start off a recipe thread:

<center>Linguine ala Zingara (Gypsy Sauce)

This is a quick and easy to prepare traditional sauce. Don’t let the anchovies scare you away! They blend with the other strong flavors and aren’t like the salty little devils that you get on pizza, so don’t be tempted to leave them out, they are essential.
The sauce should be prepared in the time it takes for the pasta water to boil. Do not overcook! You can also add peppers, olives and mushrooms to the sauce if you want.

1 lb. linguine, (cook the pasta al dente – on the firm side)
1 cup olive oil
1 cup dry white wine
1 can anchovies with oil from can
3 cloves garlic, smashed
1 hot pepper, thinly sliced
1 medium onion, thinly sliced
3 medium tomatoes, thinly sliced
5 basil leaves
1 Tbsp. oregano
3 grinds fresh pepper
grated cheese to taste

In frying pan sauté oil, anchovies and garlic for 1 minute. Add hot pepper and onion; sauté until onion is translucent. Add tomatoes, oregano, pepper and white wine. Simmer for about 5 minutes.
Pour entire mixture over linguine. Add basil leaves. Toss and serve with grated cheese.
Serves 4</center>

BOUN APPITITE

L.Caricchio
ZINGARA – Sail #4222
C25 Fleet Captain-Fleet#3

Navigo Ergo Sum
https://www.createspace.com/3613985

Edited by - on

DaveR
Master Marine Consultant

Members Avatar

USA
2015 Posts

Response Posted - 04/13/2007 : 14:02:07

Question about anchovies; I bought anchovy fillets, but they had a thousand tiny bones, is that the norm?

Edited by - on

DaveR
Master Marine Consultant

Members Avatar

USA
2015 Posts

Response Posted - 04/13/2007 : 14:28:32

Here's a recipe that you're going to go ape-shi-------- over. I promise.
My favorite in the last decade.

Shrimp Broccoli Braid

INGREDIENTS:
2 cups diced, cooked chicken meat or shrimp
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt,

almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of

dough. Spread the chicken mixture evenly on to the crescent dough. Unroll the second crescent roll on to another baking

sheet, pinch the perforations same as the first and then Using a knife or scissors, cut 1 inch wide strips that you then lay

across the chicken/shrimp mixture in a lattice like formation. Brush braided dough with the egg white. Bake in the preheated

oven 25 to 28 minutes, or until golden brown. It's wonderful right away but better if allowed to cool for an hour or so.

Leftovers are even better the next day! Enjoy!!

Edited by - DaveR on 04/13/2007 14:33:03

wmeinert@kconline.com
Past Commodore

Members Avatar

USA
353 Posts

Response Posted - 04/13/2007 : 18:55:28

For that special "egg less breakfast casserole" Try this

5 lbs potatoes par-boiled diced
1 large onion chopped fine
1 bunch green onions diced (reserved)
1/2 cup Italian Dressing
3 cups cheddar cheese
2-3lbs smoked sausage diced into small quarter 1/4 inch thick

Directions:
1. Pre boil potato's and cool, do not overcook!
2. In a very large bowl mix all the ingredients saving the green onion for after baking.
Heat oven to 375
Bake 1 hour covered with tin foil in a 9x13 pan.
Bake for 1/2 hour uncovered to evaporate liquid
before serving sprinkle with green onions.

You can only eat so many eggs!

Edited by - wmeinert@kconline.com on 04/13/2007 18:57:36

Dave Bristle
Master Marine Consultant

Members Avatar

Djibouti
10005 Posts

Response Posted - 04/13/2007 : 20:44:31

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by wmeinert@kconline.com
 For that special "egg less breakfast casserole"...<hr height="1" noshade id="quote"></blockquote id="quote">
3 cups of cheddar and 3 lbs. of sausage is better for you than eggs??

Dave Robbins: That picture made me run to the fridge! Wow! I'm definitely filing that one! Is the oven temp. 350, 400,...?

OK guys and gals, what about the recipes that can only need a small pot or frying pan on a single-burner butane stove in a small galley?

Edited by - Dave Bristle on 04/13/2007 20:51:54

Renzo
Admiral

Members Avatar

USA
621 Posts

Response Posted - 04/14/2007 : 08:53:49

<blockquote id="quote">quote:<hr height="1" noshade id="quote">
Question about anchovies; I bought anchovy fillets, but they had a thousand tiny bones, is that the norm?<hr height="1" noshade id="quote"></blockquote id="quote">

Dave, you must be talking about fresh anchovies. The ones in the can are small and the bones (if any) are very small and so cartalaginous (wow! didn't know I had that word in me) that they just melt in the cooking process.

Your shrimp broccoli braid looks fantastic but I would love to see more photos of how you modified the boat to acomodate that range oven combo. Did you have to cut out much of the port settee.

Edited by - on

wmeinert@kconline.com
Past Commodore

Members Avatar

USA
353 Posts

Response Posted - 04/14/2007 : 15:26:06

<blockquote id="quote">quote:<hr height="1" noshade id="quote">[i]
OK guys and gals, what about the recipes that can only need a small pot or frying pan on a single-burner butane stove in a small galley?
<hr height="1" noshade id="quote"></blockquote id="quote">

The last time I used my galley I had a two burner stove what Catalina are you sailing on?

Edited by - on

John Russell
Master Marine Consultant

Members Avatar

USA
3444 Posts

Response Posted - 04/14/2007 : 16:08:52

My 250 has only one burner.

Edited by - John Russell on 04/14/2007 16:11:20

DaveR
Master Marine Consultant

Members Avatar

USA
2015 Posts

Response Posted - 04/14/2007 : 23:16:14

The oven temp is 375 Dave. And I know the galley thing was a chuckle but actually I think that oven we recently saw in the forums would cook this thing great! Oh and Renzo; I actually installed a 10 ft. pop out settee. When the boat is at rest you push this button and starboard hull moves out 4 feet and then my collapsible oven unfolds.

hehehehe

Edited by - DaveR on 04/14/2007 23:17:13

Ann Chongva
Deckhand

Members Avatar

Canada
1 Posts

Response Posted - 04/15/2007 : 01:18:00

You have to try this to believe it. Utterly delicious. One burner, one pot, okay 2 if cooking pasta. so cook the spaghetti first, then make the sauce in the same pot (first remove the spaghetti to a colander or large bowl, or onto plates).

1 can of Cream of Mushroom Soup, or cream of celery, or make some cream sauce from scratch
1 can asparagus, chop coarsely, keep the liquid (the best part)

Combine, heat, pour over spaghetti, bread, rice, whatever.

Can fry some onion and garlic first, Can add some chopped meat,ie canned chicken. then add the soup & asparagus.

Edited by - on

Dave Bristle
Master Marine Consultant

Members Avatar

Djibouti
10005 Posts

Response Posted - 04/15/2007 : 09:34:37

Welcome Ann! Thanks for the offering! What brings you to our humble little group? Do you have a boat? Just curious... - Dave

Edited by - on

John Mason
Admiral

Members Avatar

USA
687 Posts

Response Posted - 04/17/2007 : 14:35:06

Here's an easy recipe that I often take cruising. Throw in some cubed cooked chicken or shrimp and it's a full meal.

Quick Asian Coleslaw Recipe

6-8 servings
15 min 15 min prep

1 (12 ounce) bag coleslaw mix
8 green onions, finely sliced
2 (3 ounce) packages ramen noodles, oriental flavoring
1/2 cup sunflower seeds
1/4 cup sugar
2/3 cup oil
1 teaspoon fresh ground pepper
6 tablespoons rice vinegar

Remove seasoning packet from Ramen noodles; set aside. Break the noodles into small pieces.
Combine cole slaw mix, onions, noodles, and sunflower seeds in a large bowl.
Combine sugar, oil, pepper, vinegar, and flavoring packet from Ramen noodles. Whisk until well mixed.
Pour dressing over salad. Serve cold.

Edited by - on

DaveR
Master Marine Consultant

Members Avatar

USA
2015 Posts

Response Posted - 04/18/2007 : 10:14:53

Sounds wild and different, going to try that one John! Thanks

Edited by - on

Ben - FL
Admiral

Members Avatar

880 Posts

Response Posted - 05/03/2007 : 03:12:41

I also am a big fan of pancakes. My mom gave me this recipe. It will keep you fueled up on those days your beating and cold. I mix the dry ingredents at home.

OATCAKES
Jeannine Raye

2 eggs
2-1/4 cups buttermilk
1/4 cup oil
1 cup rolled oats
1 cup whole wheat flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1 Tbs honey

Cook just like pancakes.
(recipe can be halved)

I'm also fond of making my own Granola.

GRAMMIE'S GRANOLA

5 cups rolled oats
1 cup soy flour
1 cup powder milk
1 cup coconut
1 cup chopped nuts
1 cup wheat germ
1 cup sunflower seeds
1 cup sesame seeds
1 cup oil
1 cup honey
Mix in big bowl and then toast in cake pan at about 300 stirring every five minutes.
The BEST EVER

Edited by - on

Topic

New Topic

Topic Locked

Printer Friendly

Jump To:

Association Forum

Notice: The advice given on this site is based upon individual or quoted experience, yours may differ.
The Officers, Staff and members of this site only provide information based upon the concept that anyone utilizing this information does so at their own risk and holds harmless all contributors to this site.