DRUNKEN SAILORS
This easy appetizer is perfect for your pre-game football tailgating parties or other special occasions.
Provided by Travelbug
Categories Appetizers and Snacks Spicy
Time 6h15m
Yield 6
Number Of Ingredients 6
Steps:
- Pour the ketchup and barbecue sauce into a slow cooker. Stir in the brown sugar, whiskey, and sausage. Set on Low, and cook for 6 hours. Serve hot with toothpicks.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 57.1 g, Cholesterol 49.9 mg, Fat 21 g, Fiber 0.5 g, Protein 10.4 g, SaturatedFat 7 g, Sodium 2054 mg, Sugar 48.7 g
SAILOR'S PIE WITH ALMOND-PEAR SAUCE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. After having experienced all that the Shepherd's Pie had to offer, I decided to create a recipe that takes the chef thousands of miles away from Ireland and away from land and to the sea (perhaps the Andaman Sea or East China Sea.) I appreciate the recipe because it makes new combinations, but incorporates familiar and delicious flavors. In this recipe, the layer of potatoes serves as the base. The fish topped with the sauce will be more visible.
Provided by jpatel02004
Categories Savory Pies
Time 55m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 23
Steps:
- 1. Preheat oven at 350 degrees F. Use Reynolds Wrap foil to soften 2 tablespoons of brown sugar on a baking tray. Set aside for 5 minutes.
- 2. Blend the sauce ingredients in a small blender. Be sure to wash and peel the pear as well as chop the ripe pieces of pear to make them easier to blend. The pear should be at the bottom of the blender prior to mixing. Leave the sauce mixture in the blender.
- 3. Prepare a 10 by 10 baking pan or one that is a similar size by lining it with Reynolds Wrap and either buttering the wrap or coating it with cooking spray.
- 4. Prepare the hash by mixing all of the ingredients listed for the bottom layer. Flatten the hash onto the coated wrap to create the bottom layer/foundation of the pie.
- 5. Set the tilapia fillets on top (side by side) and coat with generous amounts of Monterrey Jack and Cheddar cheese, thereby forming the top layer. Bake for 30 minutes.
- 6. Approximately 15-20 minutes into the baking, warm the sauce ingredients in a small pan on a stove top (use Reynolds Wrap foil if you have a gas burner!) or use a microwave-safe bowl and microwave if desired. Keep the sauce warm until the baking has been completed. If you prefer the cheese to be well done, feel free to broil on low for an additional five minutes.
- 7. Once you have completed baking the pie, remove the pan and allow it to cool briefly. Pour the pear sauce on top (to your liking) and coat with some almonds and sesame seeds. Store/refrigerate extra sauce.
Nutrition Facts : Calories 496, Fat 15.6, SaturatedFat 2.6, Cholesterol 62.5, Sodium 1194.3, Carbohydrate 58.5, Fiber 9.3, Sugar 16.3, Protein 33.3
SAILOR'S STEW
This is a hearty beef stew using beer and beef broth as its base. It's very yummy and I've never had any complaints about it. If you use older potatoes in this recipe they will break down better during cooking and thicken the sauce.
Provided by JuleCat
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place meat in a plastic bag with the flour. Toss to coat evenly.
- Heat oil in a heavy skillet over medium-high heat. Remove beef cubes from the bag, and shake off excess flour. Brown beef cubes on all sides, and remove to paper towels to drain.
- Place potatoes on the bottom of a 3 quart casserole dish or Dutch oven. Place the beef cubes over the potatoes, then cover with onions, carrots and mushrooms. Pour in the beer, beef broth, and soy sauce. Toss in the peppercorns.
- Bake uncovered for 2 hours in the preheated oven, or until meat is very tender.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 29 g, Cholesterol 73.6 mg, Fat 19.9 g, Fiber 2.7 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 488.7 mg, Sugar 3.1 g
DRUNKEN SAILOR PANCAKES
Soft sourdough pancakes with a rich rum sauce. This is one of my favorite brunch recipes that my mother and my Aunt Betty used to make. This recipe was lost for many years and was found recently with some old photographs. Once you taste this, you will crave them! Serves 4 WARNING: PART OF THIS RECIPE MUST BE MADE THE NIGHT BEFORE YOU PLAN TO SERVE THEM. Enjoy!
Provided by Chef Florida Janie
Categories Breakfast
Time 25m
Yield 8-10 pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- WARNING: MUST BE MADE THE NIGHT BEFORE:.
- Take the yeast,flour, milk and salt. Stir together. Place in very large glass bowl. This is important. No metal. Plastic will do if you don't have glass, but glass bowl is definelty preferred. (yeast is going to make this rise.)Let stand overnight on counter. Do not refrigerate.
- IN THE MORNING: DO NOT STIR. Add softly eggs, oil, sugar, and soda. When adding the soda moisten with very little water and stir with finger before adding. You want the baking soda to be like paste.
- mix well with fork to make smooth batter. Cook on hot griddle.
- Take pancakes and roll them up tight.Sort of like open ended burritos. Lay in shallow baking dish fold side down. One right next to another.
- Mix syrup , butter and rum together. Heat in microwave. You may omit the rum if you do not care for the taste. Then you can call them Sober Sailor Pancakes!
- Pour syrup sauce over pancakes. Stir and Serve immediately, or put in oven to keep warm for up to 30 minutes.
SAILOR CLAMS
This is a very common recipe here in Spain. I give you my mom's Galician variation, you will love it!
Provided by lorena
Categories Spanish Recipes
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Place clams and enough water just to cover them into a saucepan with a tight fitting lid. Cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. Drain clams, reserving the water.
- Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. Pour in white wine and increase heat to high. Season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil.
- Stir together flour and water until dissolved. Pour into the boiling sauce and stir until thickened. Season to taste with salt if needed. Add the clams in their shells, and toss until coated with sauce. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 346.7 calories, Carbohydrate 12.5 g, Cholesterol 35.5 mg, Fat 21.7 g, Fiber 1.1 g, Protein 14.8 g, SaturatedFat 3 g, Sodium 68.8 mg, Sugar 3.4 g
SAILOR CLAMS
This is a very common recipe here in Spain. I give you my mom's Galician variation, you will love it!
Provided by lorena
Categories Spanish Recipes
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Place clams and enough water just to cover them into a saucepan with a tight fitting lid. Cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. Drain clams, reserving the water.
- Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. Pour in white wine and increase heat to high. Season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil.
- Stir together flour and water until dissolved. Pour into the boiling sauce and stir until thickened. Season to taste with salt if needed. Add the clams in their shells, and toss until coated with sauce. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 346.7 calories, Carbohydrate 12.5 g, Cholesterol 35.5 mg, Fat 21.7 g, Fiber 1.1 g, Protein 14.8 g, SaturatedFat 3 g, Sodium 68.8 mg, Sugar 3.4 g
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