788 ship recipes

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Homemade caramel turtle candies with pecan halves, melted caramels thinned with whipped topping, and a semi-sweet chocolate shell. Three ingredients, no thermometer.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

Macaroon is always a delicious and healthy substitution of rich buttery cookies, they are so light and meringue gives the different texture when you bite into it; make some macaroons to delight your guests!

Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.

Just about any combination of grated cheese, vegetables, leftover meat, poultry, or seafood, or whatever else appeals to you can be added to this all-purpose custard.

Thick, peppery cream gravy made from a butter or bacon fat roux, milk, and freshly cracked black pepper. Ready in 20 minutes and just right for smothering biscuits, fried chicken, or country-fried steak.

Kahlua chocolate mousse made with dark chocolate, coffee liqueur, instant coffee, and whipped cream. A rich no-bake dessert with a deep mocha flavor that sets overnight.

Roquefort mousse blends pungent French blue cheese with cream cheese and butter, then lightens it with whipped cream and beaten egg white into a chilled molded appetizer. Sharp, airy, and built for a wine and cracker board.

Cottage cheese Jello salad with dry orange Jello powder, crushed pineapple, mandarin oranges, and whipped cream. No boiling, no setting time. A fluffy, creamy retro potluck side ready in 10 minutes.

Chocolate dipped macadamia nut shortbread cookies made with butter, powdered sugar, and vanilla. Slice-and-bake rounds dipped in melted chocolate for a Hawaiian-inspired treat.

Silver Clouds cocktail blends vanilla ice cream with amaretto and creme de cacao into a creamy frozen drink, topped with whipped cream and a drizzle of Kahlua.

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

Three mini cream puff fillings: smoked salmon mousse, curried caramelized onions, and a crab-cream cheese spread with red peppers. Ready to pipe into pate a choux for elegant hors d'oeuvres.

Chocolate mint pinwheel cookies with a two-tone spiral of vanilla and mint-chocolate dough, sliced thin and baked crisp with a melted chocolate coating on the bottom.

Nacho chicken casserole: a 35-minute Tex-Mex weeknight dinner layered with crushed tortilla chips, diced chicken, cream of mushroom soup, sour cream, picante sauce, and a melty cheddar topping.