Let's have some fun! Share your favorite cruise recipes.

That's on a different shelf in the library.....

Ooops! At a quick glance I thought it said Carnal Creations.

Above copied from this cookbook:

So much yum!

Let’s see......

1 part Puerto Rico

1 part St. Maartin

1 part Barbados

equal parts Antigua & St. Kitts

buy rum in all of the above ports. Line up shots of the various rums. Enjoy with a can of tropical fruit cocktail.

oh, and maybe a nice Cuban cigar if you are so inclined.

Lol. Then add more rum. Enjoy.

Favorite recipe starts with rum. Then a little more rum. Then --- I forget the rest.

a nice drink to go with it is Homemade Limoncello. Quick and easy recipe that might come in handy during these trying times and everyone stuck at home!

Peel only the yellow part of the lemon in long strips; be careful not to include the white part, as it can make the liqueur bitter. Place peel and alcohol into a 2-qt (2-l) covered jar, and leave at room temperature to infuse at least 2 or up to 7 days. The higher proof the alcohol, the faster and more concentrated the infusion. When the infusion has sufficient lemon flavor (taste to test), strain it through a cheesecloth; set aside. In a saucepan, combine sugar and water and bring to a boil over high heat, stirring constantly until sugar is completely dissolved; cool to room temperature. Combine syrup and alcohol infusion, stirring well to combine. Store limoncello in sealed glass bottles; it is now ready to drink. This liqueur will keep for one to two years in a cool place like a pantry; or keep it refrigerated or in the freezer (the high alcohol content will keep it from freezing); serve chilled in small aperitif glasses after a meal or with dessert.

I love Viking's Rice and Peas Risotto and I put grilled shrimp on top of it. Here is the recipe:

To make onion butter, chop 1½ onions; reserve remaining onion half. Place 1 T (15 g) oil and 1 T (15 g) butter in a large skillet over medium; add chopped onions and cook, stirring occasionally, until light gold and very soft, about 30 minutes. Remove from heat; cool to room temperature. Place onions and butter in a food processor; blend until smooth. If making ahead, chill until ready to use.

In a medium pan place peas, remaining half onion and 1 C (15 ml) water. Bring to a boil on high; reduce and simmer until peas are just tender, 5-7 minutes. Remove from heat; transfer to a bowl with slotted spoon, reserving cooking liquid.

To a large skillet, add ¼ cup (200 g) of onion-butter and rice; cook 2 minutes on medium, stirring to coat. Add reserved pea-cooking liquid and cook, stirring constantly, until nearly all liquid has been absorbed. Add broth, ¾ cup (175 ml) at a time, stirring between additions until nearly absorbed, until rice is tender but firm to the bite, about 15 minutes. Stir in peas, cheese, parsley and ½ cup (120 g) of broth. Remove from heat; season with salt and pepper.