Cotton Posted April 10, 2006 #26 Share Posted April 10, 2006 Judith - No, they are sold only on the ships. I bought the set of three a coupla cruises ago. You might try EBay. I understand they have a lot of cruise stuff on there...? Link to comment Share on other sites More sharing options...
judithdh1 Posted April 10, 2006 #27 Share Posted April 10, 2006 Thank you so much Cotton for your advice I will take it and run with it, lol. Judi Hensley Link to comment Share on other sites More sharing options...
PineappleGal Posted April 10, 2006 Author #28 Share Posted April 10, 2006 I know that lobster bisque is not as unique as the strawberry bisque and pumpkin soup. But it is out of this world. I am a lobster bisque addict. And Carnivals was really , really good. Is it in your book? I would love to have it if is in there and not too much trouble!!!Thanks, Sue Lobster Bisque GOOD LUCK!! Link to comment Share on other sites More sharing options...
Hendricks Clan Posted April 10, 2006 #29 Share Posted April 10, 2006 Could I get the French Onion Soup Recipe???Thanks for doing this! Link to comment Share on other sites More sharing options...
PineappleGal Posted April 10, 2006 Author #30 Share Posted April 10, 2006 Yes, please, if they have the chocolate souffle I would like that one. Chocolate Souffle (I hope you can read it, any problems let me know) GOOD LUCK!! Link to comment Share on other sites More sharing options...
PineappleGal Posted April 10, 2006 Author #31 Share Posted April 10, 2006 Could I get the French Onion Soup Recipe???Thanks for doing this! French Onion Soup ( I hope you can read this, if not let me know) GOOD LUCK!! Link to comment Share on other sites More sharing options...
mgasaway Posted April 10, 2006 #32 Share Posted April 10, 2006 Thanks! Now I don't have to wait until Feb to have this again - although it probably still won't taste the same. Something about being on a cruise ship just changes EVERYTHING! Link to comment Share on other sites More sharing options...
texas greeneyes Posted April 10, 2006 #33 Share Posted April 10, 2006 I would love the recipe for their tomato soup. I think it's actually called "Vine Ripened Cream of Tomato with a Touch of Gin". They had two cookbooks for sale last November on the Conquest, but the recipe was in neither. Link to comment Share on other sites More sharing options...
PineappleGal Posted April 10, 2006 Author #34 Share Posted April 10, 2006 Thanks! Now I don't have to wait until Feb to have this again - although it probably still won't taste the same. Something about being on a cruise ship just changes EVERYTHING! I know what you mean, it's like you never can recreate all that hard work those people go through to put all that food together. I hope the Souffle suits you well. Link to comment Share on other sites More sharing options...
Cobra1365 Posted April 10, 2006 #35 Share Posted April 10, 2006 Actually there are two if you wouldn't mind...The Vanilla Souffle with the Hot Custard and their Tira Misu Thanks! Link to comment Share on other sites More sharing options...
ppeckham Posted April 10, 2006 #36 Share Posted April 10, 2006 I have an older recipe book from Carnival. I've got the newer one too. In the older book the Strawberry Bisque recipe does not include red wine. I believe it uses whipping cream too. If you haven't found the recipe for one of your favorites, write a letter to Carnival for the recipe. I bought the book sold in 2001. It did not include the recipe for the chilled orange soup (tasted like melted orange sherbet) I enjoyed at lunch one day. I wrote a letter to Carnival to request the recipe. They sent it but in their conversion to a smaller batch size, they miscalculated a couple of the ingredients. I checked with them again and finally got the right recipe. I now know why it tasted like melted orange sherbet - it had orange sherbet. The recipe is Chilled Orange Sory. If you are interested, I'll post it. (The recipe is at home. I'm checking the boards during lunch at work.) Link to comment Share on other sites More sharing options...
Sue L Posted April 10, 2006 #37 Share Posted April 10, 2006 Pineapplegal, Thank you so much for the recipes I am going to try the lobster bisque this week for dinner!!! Sue Link to comment Share on other sites More sharing options...
victory2020 Posted April 10, 2006 #38 Share Posted April 10, 2006 Is the salmon with (I think ancho chile sauce) in there? Thanks Link to comment Share on other sites More sharing options...
stlawrence Posted April 10, 2006 #39 Share Posted April 10, 2006 Yield: 4 servings 4 c seeded watermelon chunks & juice 2 tbs lemon juice 2 tbs chopped fresh spearmint 1 tbs sugar 1/3 c white wine 1-1/2" fresh ginger root, sliced- 1/8" thick Fresh spearmint springs for garnish In a blender, blend all ingredients except the ginger. Add the ginger slices and chill the soup several hours. Remove the ginger slices. Serve the soup garnish with mint sprigs. GOOD LUCK!! Thank you so much, greatly appreciated. Link to comment Share on other sites More sharing options...
greatful Posted April 10, 2006 #40 Share Posted April 10, 2006 Chocolate Souffle (I hope you can read it, any problems let me know) GOOD LUCK!! Appreciate all your work posting. On all of the ones you scanned in could you email the scans to me when you have time so I can cut , paste , print like your others . Thanks WESTERNCARRIBEAN@HOTMAIL.COM Link to comment Share on other sites More sharing options...
deb1835 Posted April 10, 2006 #41 Share Posted April 10, 2006 When we were on the Destiny a few years back, my sister bought the cookbook just for the West Indian Pumpkin soup. When she saw the servings were for 100 people, she asked our waiter to ask the chef to cut down the recipe. The chef did it with no problem! Link to comment Share on other sites More sharing options...
Payd Posted April 11, 2006 #42 Share Posted April 11, 2006 Pineapple Gal--Thank you I will now be enjoying my favorite chilled soups along with a few other items you have posted. Thanks so much!! Payd:) :) Link to comment Share on other sites More sharing options...
toledo Posted April 12, 2006 #43 Share Posted April 12, 2006 Pineapplegal....you are too nice!! The cookbooks are availabel on Carnival's web site and on ebay. I just bought Carnival Creations on ebay for $5. Link to comment Share on other sites More sharing options...
sunray Posted April 12, 2006 #44 Share Posted April 12, 2006 Do you have Bitter and Blanc and the Grand Mariner(SP?) Souffle? Thanks! Link to comment Share on other sites More sharing options...
needsomesun Posted April 12, 2006 #45 Share Posted April 12, 2006 Hate to bug you, but my wife and daughter both loved the pasta they had last week. I don't know the official name, but it was a Bowtie Chicken Pasta dish. Any chance you have something like that in your books? It would earn me great brownie points!! Thanks! Link to comment Share on other sites More sharing options...
Curt Jerome Wild Posted April 12, 2006 #46 Share Posted April 12, 2006 First of all PineappleGal, thanks for doing this for everyone here.:D I have a slightly different question... I'm trying to compile a vegetarian option menu for Cruise Critic(because the question has come up quite a few times here recently). I have figured out most of the info, except for a few items. So, here's the items, and I don't need the recipes, just if they have meat (which means beef, fowl, seafood of some kind) or especially the soups (if they have beef, chicken, or fish broth) as they can always be tricky for a vegetarian. Crema Di Funghi Selvatica Gazpacho Andalouse Black Bean Soup Chilled Cucumber Soup Cream of Sun-Ripened Tomatoes with a Touch of Gin Chilled Cream of Lyches Corn Chowder Maryland Asparagus Vichyssoise Cream of Garden-Fresh Broccoli and Wisconsin Cheddar Chilled Zucchini Soup American Navy Bean Soup Mango Cream Ragout of Wild Mushrooms Southwestern-Style Egg Roll Penne Tossed in a Tomato-Cream Sauce with Vodka and Caviar Penne Siciliana Fettuccine Tossed in a Mushroom Cream Thanks in advance for all of the vegetarian Cruise Critic members and/or family and friends. Curt Jerome Wild:) Link to comment Share on other sites More sharing options...
needsomesun Posted April 12, 2006 #47 Share Posted April 12, 2006 Oh oh! I could also use the recipe for the American Navy Bean Soup. My son loved that! Thank you thank you thank you! PS My wife is making the Pumpkin Soup tonight :) Link to comment Share on other sites More sharing options...
PineappleGal Posted April 12, 2006 Author #48 Share Posted April 12, 2006 Pineapplegal....you are too nice!! The cookbooks are availabel on Carnival's web site and on ebay. I just bought Carnival Creations on ebay for $5. EXCELLENT BUY!! I wish I could have thought of that. I got the book for my mom and dad for there anniversary (my mother such a foodie) Me a former culinary student is having fun with this book and all these posts. Link to comment Share on other sites More sharing options...
PineappleGal Posted April 12, 2006 Author #49 Share Posted April 12, 2006 First of all PineappleGal, thanks for doing this for everyone here.:D I have a slightly different question... I'm trying to compile a vegetarian option menu for Cruise Critic(because the question has come up quite a few times here recently). I have figured out most of the info, except for a few items. So, here's the items, and I don't need the recipes, just if they have meat (which means beef, fowl, seafood of some kind) or especially the soups (if they have beef, chicken, or fish broth) as they can always be tricky for a vegetarian. Crema Di Funghi Selvatica Gazpacho Andalouse Black Bean Soup Chilled Cucumber Soup Cream of Sun-Ripened Tomatoes with a Touch of Gin Chilled Cream of Lyches Corn Chowder Maryland Asparagus Vichyssoise Cream of Garden-Fresh Broccoli and Wisconsin Cheddar Chilled Zucchini Soup American Navy Bean Soup Mango Cream Ragout of Wild Mushrooms Southwestern-Style Egg Roll Penne Tossed in a Tomato-Cream Sauce with Vodka and Caviar Penne Siciliana Fettuccine Tossed in a Mushroom Cream Thanks in advance for all of the vegetarian Cruise Critic members and/or family and friends. Curt Jerome Wild:) Is it OK if I reply with Yes (you can use it )or No (Don't use this)? I went to Culinary School and I can tell you if there is any trace of meat/seafood/etc. Crema Di Funghi Selvatica - Unsure Gazpacho Andalouse- Yes Black Bean Soup; I believe there is Chicken Stock in there * Chilled Cucumber Soup ; I believe there is Chicken Stock in there* Cream of Sun-Ripened Tomatoes with a Touch of Gin: No Chilled Cream of Lyches - Yes Corn Chowder Maryland -NO; Chicken stock in it* Asparagus Vichyssoise- NO; Chicken Stock in it* Cream of Garden-Fresh Broccoli and Wisconsin Cheddar; No; Chicken stock* Chilled Zucchini Soup - I believe there is Chicken Stock* American Navy Bean Soup- No; Chicken stock in it. (made it in school) Mango Cream- Yes; Dessert soups don't have stock in them Ragout of Wild Mushrooms- Yes Southwestern-Style Egg Roll- Yes; I believe Vegetables are in the whole thing Penne Tossed in a Tomato-Cream Sauce with Vodka and Caviar - isn't Caviar something you can't use. Penne Siciliana- Yes Fettuccine Tossed in a Mushroom Cream- Yes you can use * Don't you just hate it that they make soups that sound Veg. but have chicken stock or meat products in there.* I hope this helps; let me know on any other recipes. * Link to comment Share on other sites More sharing options...
PineappleGal Posted April 12, 2006 Author #50 Share Posted April 12, 2006 Hate to bug you, but my wife and daughter both loved the pasta they had last week. I don't know the official name, but it was a Bowtie Chicken Pasta dish. Any chance you have something like that in your books? It would earn me great brownie pointsThanks! Fettuccine w/ Mushroom Sauce and Chicken Tenders 2 cups Chicken stock 1 1/2 tablespoons Roux 4 oz. Dried porcini Mushrooms 2 lbs Chicken Tenders 1/2 cup Olive Oil 1 teaspoon minced garlic 2 sprigs fresh thyme, chopped 1 tablespoon clarified Butter 1/4 cup chopped onion 2 cups sliced mushrooms 1 cup whipping cream 1 1/2 lb Fresh fettuccine 1/4 cup chopped fresh parsley Directions: For Chicken Veloute, bring stock to a boil in medium saucepan; reduce heat to low. Whish in roux; simmer 30 to 40 minutes or until thickened. Soak porcini in hot water for 20 minutes. Drain well; chop. Combine tenderloins, olive oil, garlic, and thyme in food storage bag; toss to coat chicken. Marinate at least 30 minutes. Season with salt and pepper. Heat butter in medium skillet; add onions. Cook until golden. Add mushrooms and porcini; simmer 5 minutes. Add chicken veloute; bring mixture to a boil. Season with salt and pepper. Remove from heat; add cream. Keep warm. Cook pasta to desired doneness in boiling salted water; drain. Toss with mushrooms sauce; keep warm. Heat large skillet until hot; add chicken. Cook over medium-high heat until no longer pink. Season with salt and pepper. Divide pasta onto serving plates; top with chicken. Sprinkle with chopped parsley. 6 Servings. GOOD LUCK!! HAVE ANY PROBLEMS LET ME KNOW!! Link to comment Share on other sites More sharing options...
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