HAL Recipes Exchange...?

[sail7seas]

Simply make the recipe as it's written, and invite me over!

 

Wallah… now, it serves four!

 

 

No wonder you came home in a suitcase. :D

You can drop in here for dinner any night....... ;) Bring Nancy!!!

 

The ingredients make it sound very tasty..... actually interesting enough I may urge the DH to go to Canaletto one night so I can sample it. Most desserts on HAL don't interest me but this does. I like lemon. :)

 

[IRL_Joanie]

Thanks, Joanie.

Appreciate your posting it but the way it is presented raises some 'challenges'.

I'm a fairly decent cook but.....

I understand that is how it was given to you.

Thank you.

If anyone can figure the translation out, PLEASE let us know in plain and simple English???

 

Joanie

[ASIWISH]

"2. Wisk egg yoke and sugar over a bain marie (Google search shows a pot) and add the lemon juice until the mixture is fluffy."

 

Actually, a bain marie is a bowl placed over a pot of simmering water… offering a gentle heat to ensure the eggs don't scramble.

[innlady1]

4 small poached lobster tails

 

The end.

 

lol, Carla! That's how long they'd last with me, too!

[CHSGrl]

I actually purchased the HAL cookbook and I pretty sure in has the raising/currant roll recipe in it. I will check when I get home tonight

[kenevenpar]

Le Cirque Crème Brûlée

Serves 8

 

1 quart heavy cream

¾ cup granulated sugar

1 vanilla bean, halved lengthwise and scraped

8 egg yolks

8 tablespoons brown sugar

 

In a medium saucepan, combine the cream, granulated sugar, vanilla bean and vanilla bean scrapings. Heat until hot but not boiling, stirring to ensure the sugar is fully dissolved. In a separate bowl, which the egg yolks and slowly add them to the warm cream mixture, stirring constantly. Fill each ramekin and place in a warm water bath. Cover with aluminum foiled and bake 15 minutes at 300 degrees. Chill 3 hours. Sprinkle each custard ramekin with 1 tablespoon brown sugar.

 

Brûlée with a torch or under the broiler and serve immediately.

 

If you are going to end your diet, this is the way to go! Looks fantastic!

[kenevenpar]

Le Cirque Lobster Salad

 

 

Serves 4

 

1 grapefruit, separated into supreme's (segments with membrane removed)

Does anyone know an easy way to do this. I end up with a mess. Maybe the grapefruit I use is to ripe? Certain type of grapefruit?

 

Ken

[josie724]

Le Cirque Lobster Salad

 

 

Serves 4

 

1 grapefruit, separated into supreme's (segments with membrane removed)

Does anyone know an easy way to do this. I end up with a mess. Maybe the grapefruit I use is to ripe? Certain type of grapefruit?

 

Ken

 

 

http://chefinyou.com/2010/01/how-to-supreme-fruits/

[kenevenpar]

Josie724:

 

Thank you so much!!!!

 

Ken

[ASIWISH]

http://chefinyou.com/2010/01/how-to-supreme-fruits/

 

My daughter call this a Princess Cut, and for eighteen years has never had an orange prepared another way…. it's easier than it looks!

[kenevenpar]

Just tried it. Wow, it works great!

 

Ken

[josie724]

Just tried it. Wow, it works great!

 

Ken

 

 

Your very welcome....but if you've made the lobster salad, you know you'll need to share some with me....:D;)

[kenevenpar]

Nope, just tried the method of dealing with the grapefruit.

 

If I had made the lobster, I would, of course, be glad to share, if any was left :confused:;):)

[JJPacer]

I had coconut chicken on the Noordam and loved it. I came home and searched for a recipe. I found one and perfected it a little. This is very tasty.

 

 

Crispy Coconut Chicken

1 C. flaked coconut

1/2 C. flour

1/2 t. salt

1/4 t. black pepper

1/4 t. garlic powder

1 1/2 lbs. boneless skinless chicken breast halves

1 egg, lightly beaten

1 Tbsp Honey Dijon Mustard

1/3 C. butter or margarine, melted

1 C. apricot preserves,

1 T. Dijon mustard,

 

Heat oven to 400° F. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Beat the egg and 1 Tbsp Dijon Mustard together in a second medium bowl. Cut the chicken breasts in half, crosswise, so that they are approximately the same weight. Dip chicken into egg mixture, then coat with coconut mixture. Place in a shallow baking pan, lined with aluminum foil, sprayed with Pam. I use a large cookie sheet, with sides. Wash your hands. Drizzle with melted butter. (skip butter if you want more WW friendly) Bake 30 - 35 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F. Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as sauce with chicken .....Yummmm :D

[sail7seas]

I have a few HAL favorite recipes (in usuable form) but am reluctant to post as they probably are proprietory. I don't want to get in trouble for publishing something I don't have to right to post here. Is it okay to post a recipe out of Rudi Sodamin's cookbooks? He sells those recipes in his books.

 

[ASIWISH]

I have a few HAL favorite recipes (in usuable form) but am reluctant to post as they probably are proprietory. I don't want to get in trouble for publishing something I don't have to right to post here. Is it okay to post a recipe out of Rudi Sodamin's cookbooks? He sells those recipes in his books.

 

 

I thought about that, Sail, but the recipe cards I received were given away for free at a demonstration and have no text restricting their duplication or transmittal.

 

Your recipes, however, might be different.

 

I figure that they could throw me in the Brig, but at least I'd be imprisoned on a HAL ship for a couple years!! :)

[IRL_Joanie]

I just finished scanning and posting a couple recipes to the Recipes site a moment ago, along with coping some of the recipes in this thread.

 

So, under the following there are new recipes posted:

 

Desserts http://abqreunion2008.com/Recipes/desserts.html

Fish and Seafood http://abqreunion2008.com/Recipes/seafood.html

Salads http://abqreunion2008.com/Recipes/salads.html

Poultry http://abqreunion2008.com/Recipes/poultry.html

Soups and Stews http://abqreunion2008.com/Recipes/soups.html

 

I need a break so will post more of both staterooms and recipes tomorrow.

 

Joanie

[ASIWISH]

I just finished scanning and posting a couple recipes to the Recipes site a moment ago, along with coping some of the recipes in this thread.

 

Joanie

 

This is great! I am bookmarking this page!!!!!

 

 

Thanks, Joanie!

[sail7seas]

I thought about that, Sail, but the recipe cards I received were given away for free at a demonstration and have no text restricting their duplication or transmittal.

 

Your recipes, however, might be different.

 

I figure that they could throw me in the Brig, but at least I'd be imprisoned on a HAL ship for a couple years!! :)

 

 

Certainly if they give the recipes out to any and all there's no issue.

 

[cruz chic]

I just finished scanning and posting a couple recipes to the Recipes site a moment ago, along with coping some of the recipes in this thread.

 

So, under the following there are new recipes posted:

 

Desserts http://abqreunion2008.com/Recipes/desserts.html

Fish and Seafood http://abqreunion2008.com/Recipes/seafood.html

Salads http://abqreunion2008.com/Recipes/salads.html

Poultry http://abqreunion2008.com/Recipes/poultry.html

Soups and Stews http://abqreunion2008.com/Recipes/soups.html

 

I need a break so will post more of both staterooms and recipes tomorrow.

 

Joanie

Thanks so much Joanie! Now I have my penang curry recipe. Now I just have to find the penang curry paste:rolleyes::D. I appreciate your effort:).

[dobiemom]

Joanie, do you have HAL's hollandaise sauce recipe? My GF and I just got off the Oosterdam and fell in love with their Eggs Stanley. She says she could make them but her hollandaise sauce is not as good as HAL's. Thanks! :)

[IRL_Joanie]

Joanie, do you have HAL's hollandaise sauce recipe? My GF and I just got off the Oosterdam and fell in love with their Eggs Stanley. She says she could make them but her hollandaise sauce is not as good as HAL's. Thanks! :)

 

I wish I had it, but a search under Eggs and Sauces both turned up only the Mushroom Sauce used for the Eggs Florentine's recipe:(

 

Guess I will have to ask the chef(s) on my next cruise for the various sauces:)

 

Sorry

 

Joanie

[dobiemom]

I wish I had it, but a search under Eggs and Sauces both turned up only the Mushroom Sauce used for the Eggs Florentine's recipe:(

 

Guess I will have to ask the chef(s) on my next cruise for the various sauces:)

 

Sorry

 

Joanie

Thanks for checking.