We are currently working on our second edition of our Galley Cookbook.
Please send us your favorite galley cooking recipes and any tips you have for cooking aboard!
If you have trouble posting a recipe on our blog please just send it to cori@ses-y.com and we will be more than happy to post it for you.
Thanks!
Easy 3-ingredient Peanut Butter Cookies
ReplyDeleteIngredients:
1 cup Peanut Butter
3/4 cup granulated sugar
1 egg
Mix the three ingredients in a bowl until combined. Place on cookie sheet in one tbsp. scoops. Bake at 350 degrees for about 12-15 minutes, depending on size of cookies cooking time may vary.
Enjoy!
PINEAPPLE CASSEROLE
ReplyDelete2 lg. cans pineapple tidbits, drained
1 c. sugar
6 tbsp. flour
1 stick butter
1 c. grated cheddar cheese
Mix all ingredients together. Place in 2 quart casserole dish. Top with crushed Ritz crackers. Bake at 325 degrees for 45 minutes.
Conch Salad
ReplyDelete4 conch, cleaned and skin removed
1 small onion
1 stalk celery
1/2 small sweet pepper
1/4 cucumber (optional)
1 large tomato
1/2 cup cabbage
1/2 cup sour orange, lemon or lime juice.
Salt, peper and hot pepper to taste
Cut conch, onion, celery, sweet pepper, cucumber, tomato, and cabbage into small pieces. Combine all ingredients and mix well.
Note if sour orange is used peel a ring around the circumference of the orange before cutting in half in order to avoid getting bitter rind juices in the fruit juice.
Avocado Salad
ReplyDelete2 grapefruit
2 avocados
1 cup mayonnaise
1/2 cup sour cream
1/4 cup confectioner's sugar
2 mint leaves
1/2 cup strawberries
slivered almonds, toasted
Section grapefruit, reserving juice. Cut avocado into halves lengthwise; remove seed. Scoop out avocadousing melon ball scoop, leaving shell intact; set shells aside. Place avocado balls in grapefruit and jice to keep from becoming darkened. Combine mayonnaise, sour cream, sugar, mint and strawberries in container of electric blender; blend until smooth. Drain fruit, and spoon into avocado shells; sprinkle with almonds. Serve with strawberry dressing.
BREAKFAST THE NIGHT BEFORE CASSEROLE
ReplyDelete4 Slices of your favorite bread
1 lb. sausage, bulk or links
1 cup grated sharp cheddar cheese
6 eggs
2 cups of milk
1 tsp. dry mustard (optional)
1 tsp. salt
dash of pepper
Tear up bread, and place pieces in greased baking dish (13x9.
Brown 1 lbs sausage in skillet. Drain off fat. If using link cut into pieces. Spoon sausage over bread. Sprinkle with grated chesse. Beat together 6 eggs, milk, mustard, salt and pepper. Pour over mixture in baking dish. Prepare this dish the night before. cover and refrigerate. Next morning bake at 350 degrees for 35-40 minutes. The cheese will rise to the top during baking. Serves 6 to 8 people.
Pineapple Coconut Rice
ReplyDeleteIngredients
1 tablespoon olive oil
1 1/2 cups jasmine rice
1 (14-ounce) can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 can pineaplle tidbits, drained
Directions
In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the pineapple. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.
Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.
Goes great with Ham or Seafood.
Perfect Bahama Cocktail
ReplyDeleteMount Gay Rum...amount...you decide
Tonic...amount...you decide
Pineapple Juice...amount...you decide
Pour all over ice
Now hear the steele drums play and feel the breeze in your face!
Donna's White Chicken Chili :)
ReplyDeleteBy special request of Shindig Guests
1 onion, chopped
3 Tbs Olive Oil
2 cans (4 oz) chopped green chili peppers
3 Tbs Flour
2 tsp Cumin
1 tsp curry
1-2 tsp pepper
2 cans Great Northern Beans
1 box chicken broth
1 1/2 pounds chicken tenders
Saute chicken and onions in olive oil. Add green chilis, flour and spices. Simmer til thickens.
Optional garnish ... Montery Jack shredded cheese, sour cream, salsa, chopped scallions.