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Pears and Field Greens in a Saffron-Walnut Dressing

Pears and Field Greens in a Saffron-Walnut Dressing

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From the Carnival Cruise Lines Spa Menu

  • 1 cup water
  • 1/2 cup white wine
  • 1/4 teaspoon saffron, divided
  • 1 sprig fresh rosemary, chopped
  • 3 pears
  • Saffron-Walnut Dressing
  • 3 tablespoons vegetable oil, divided
  • 1/2 cup chopped shallots
  • 1/4 cup rice wine vinegar
  • 1/2 cup walnut oil
  • 6 cups assorted field greens
  • 1/2 cup chopped toasted walnuts
4.5/5 (2 Votes)

Southwestern Corn and Roasted Red Pepper Soup

Southwestern Corn and Roasted Red Pepper Soup

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This dish can be assembled the night before it is cooked without adding the roasted pepper and whipping cream

  • 1 red bell peppers, roasted and cut into 1/2-inch cubes
  • 1 dried New Mexico chili (optional)
  • 1 cup boiling water
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1 tbsp cumin seeds
  • 1 tbsp chopped rosemary, dried or fresh
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 4 cups corn kernels, thawed if frozen
  • 6 cups chicken or vegetable stock
  • 2 cups whipping cream
  • Finely chopped parsley or cilantro
5/5 (1 Votes)

Frozen Peanut Butter Turtle Pie

Frozen Peanut Butter Turtle Pie

By

MIX baking crumbs and butter; press onto bottom and up side of 9-inch pie plate

  • 1-1/4 cups Oreo Baking Crumbs
  • 1/4 cup butter, melted
  • 1 tub (250 g) Philadelphia Cream Cheese Spread
  • 1/3 cup Kraft Extra Creamy Peanut Butter
  • 1/2 cup sugar
  • 1-3/4 cups thawed Cool Whip Whipped Topping
  • 1/4 cup butterscotch-flavoured topping
  • 1/4 cup coarsely chopped pecans, toasted
  • 2 squares Baker's Semi-Sweet Chocolate
4.7/5 (6 Votes)

Lemon Meringue Squares

Lemon Meringue Squares

By

Bottom Layer: Cream butter and sugar in medium bowl

  • BOTTOM LAYER
  • 1/2 cup Butter (or hard margarine), softened
  • 1/4 cup Granulated sugar
  • 3/4 cup All-purpose flour
  • 1/3 cup Cornstarch
  • 1 tbsp. Milk
  • MIDDLE LAYER
  • 14oz Can of sweetened condensed milk
  • 2 Egg yolks (large)
  • 1 tbsp. Finely grated lemon zest
  • 1/2 cup Freshly squeezed lemon juice
  • TOP LAYER
  • 2 Egg whites (large)
  • 1/4 cup Granulated sugar
  • 1/2 cup Medium coconut
  • 1/3 cup Flake coconut
5/5 (1 Votes)

Creamy Gruyere Sauce

Creamy Gruyere Sauce

By

Melt the butter and stir in the fiour, and cook over a moderate heat for about 1-2 minutes

  • 3 tbsp butter
  • 3 tbsp plain flour
  • 1-7/8 cup hot vegetable or chicken stock
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • pinch of ground mace
  • 2 tbsp dry sherry
  • 3 oz Gruyere cheese, grated
5/5 (1 Votes)

Grilled Tomato Toast

Grilled Tomato Toast

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Use a juicy ripe tomato so that fresh tomato flavour really soaks into the toasted bread and be very generous with ...

  • 1 baguette, sliced lengthwise and then cut into 4 or 6 large pieces
  • 1 garlic clove
  • 2 to 3 ripe tomatoes
  • Extra virgin olive oil, to taste
  • Sea salt, to taste
4.7/5 (9 Votes)

Ham 'n' Cheese Strata

Ham 'n' Cheese Strata

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Arrange six slices of bread in the bottom of a greased 13-in

  • 12 slices white bread, crusts removed
  • 1 pound fully cooked ham, diced
  • 2 cups (8 ounces) shredded cheddar cheese
  • 6 eggs
  • 3 cups milk
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1/4 cup butter, melted
  • 1 cup crushed cornflakes
4.2/5 (12 Votes)

Cajun Chicken Pasta

Cajun Chicken Pasta

By

Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat

  • 2 boneless skinless chicken breast halves, cut into thin strips
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter or margarine
  • 8 slices each green and sweet red pepper
  • 4 large fresh mushrooms, sliced
  • 1 green onion, sliced
  • 1 to 2 cups heavy cream
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 4 ounces linguine, cooked and drained
  • Grated Parmesan cheese, optional
0/5 (0 Votes)

PROSCIUTTO ROAST PORK TENDERLOIN WITH FENNEL CARROT SLAW

PROSCIUTTO ROAST PORK TENDERLOIN WITH FENNEL CARROT SLAW

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Preheat your oven to 375°F (190°C)

  • 6 thin slices of prosciutto
  • 2 pork tenderloins (each 8 to 12 ounces/250 to 375 g), trimmed and patted dry
  • FOR THE SLAW
  • 2 tablespoons (30 mL) of white wine vinegar
  • 2 tablespoons (30 mL) of honey
  • 2 tablespoons (30 mL) of olive oil
  • 1 tablespoon (15 mL) of dried dill
  • 1 cup (250 mL) of grated fennel bulb
  • 1/2 cup (125 mL) of grated carrot
  • 1 red onion, thinly sliced
  • A sprinkle or two of salt and lots of freshly ground pepper
4/5 (3 Votes)

Catalan Chicken

Catalan Chicken

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Though all the ingredients here are cooked together in one casserole, the pieces of dried fruit can be served as a ...

  • 2/3 cup dried apricots
  • 1/2 cup golden raisins
  • 1/4 cup brandy
  • 2 tomatoes, halved
  • 3 tablespoons extra-virgin olive oil
  • 6 whole chicken legs (4 1/2 pounds)
  • Kosher salt and freshly ground pepper
  • l/2 pound thickly sliced bacon, cut into 1/2-inch pieces
  • 2 large onions, cut into 1/4-inch dice
  • 1 head of garlic, cloves peeled
  • 1/2 cup dry white wine
  • 3 thyme sprigs
  • 1 bay leaf
  • 2 12 cups chicken stock or low-sodium broth
  • 1/4 cup pine nuts
0/5 (0 Votes)