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Favorite recipes from cruise chefs around the world






Meat Entrees
Orange Blossom Mustard-crusted New Zealand Rack of Lamb
From the Hyatt Regency Grand Cypress

Pheasant Breast with Chanterelle Mushroom Stuffing
From Seabourn Cruiseline

Rack of Lamb with a Black Olive Tapenade
From American Eagle

Seared Maple Leaf Duck with Black Currant Sauce
From the Hyatt Regency Grand Cypress

Rack of Lamb Boulanger
From Princess Cruises

Stuffed Filet Mignon Canadian Club
From Costa Cruise Lines

Veal Saltimbocca
From American Eagle

Jack Daniels Habanero Bbq Sauce
From World Explorer Cruises

Chicker Casserole
From the Royal Clipper

Filet De Poulet Aux Deux Moutards
From Classic French Barge Recipe

Garlic Roasted Leg Of Lamb
From the Royal Caribbean International Cookbook

Grilled Flank Steak With Chimichurri
From World Explorer Cruises

Guava Glazed Bbq Ribs
From Windjammer Barefoot Cruises

Lamb Roasted Bandit Style
From American Safari Cruises

Caldereta Beef (beef stewed in tomato sauce)
From the Philippines

Chicken Marbella
From Maine Windjammer Cruises

Chicken Kiev
From Majestic America Lines

Sautéed Beef Tenderloin Strips with French Fries
From Aqua Expeditions

Pheasant Breast with Chanterelle Mushroom Stuffing
From Cunard Line

Guiso - Meat and Vegetable Stew
From South America Travel

West African Jolofe Rice
From Africa Mercy

Pepper Chicken
From Africa Mercy

Tournedos of Beef with Crepe
From Wind Surf

Pappardelle ala Cacciatora
From Costa Cruises

Stuffed Chicken Cordon Bleu
From Analog Restaurant, San Diego

Ajiaco - Colombian Chicken and Potato Stew
From Colombia