Best Princess Cruise Line Recipes (2024)

We made this for the family and it was a big hit! The only change was that we added carrots and topped with parsley to serve.

Ingredients
8 lb. beef short ribs
3 ½ oz. mushrooms
2 oz. garlic cloves, halved
3 ½ oz. leeks, sliced
4 onions, sliced
2 stalks celery, sliced
1 ½ oz. thyme
1 ½ oz. rosemary
2 bay leaves
6 cups beef stock
Salt and pepper
2 Tbsp. vegetable oil
3 cups red wine
½ cup kalamata olives, pitted
½ cup roasted red pepper strips

Shiitake Glaze
1 T. olive oil
1 lb. shiitake mushrooms, slice
1 lb. white onions, sliced
1 oz. sherry vinegar
¼ c. brown sugar
2 stalks celery, sliced
1 ½ c. chicken stock
1 ½ c. veal or beef stock

Place short ribs in a large container with lid.

Mix together mushrooms, garlic, leeks, onions, celery, thyme, rosemary and bay leaves. Combine the beef stock with the vegetable mixture. Add to container with short ribs. Make sure everything is evenly mixed and marinate for one day in the refrigerator.

Remove the short ribs from the marinade (reserve marinade) and season with salt and pepper. Add vegetable oil to a large, heavy skillet. Sear short ribs in the skillet over medium high heat. Meanwhile, strain reserved marinade through the sieve and reserve liquid.

Remove the seared short ribs from the skillet. Add the vegetables that were strained from the marinade into the skillet to brown for several minutes. Add the red wine to the skillet. Pour reserved marinade liquid into the pan and bring to a boil. Skim the surface. Reduce heat and return the short ribs to the pan. Cover and simmer until tender, about 1 ½ hours.

Remove short ribs from the skillet and keep warm. Measure 2 cups of the sauce from the skillet and place in a separate saucepan. Add olives and bring to a boil. Add red pepper strips.

For Shiitake Glaze:
Add 1 tablespoon olive oil to a heavy-bottomed saucepan. Add mushrooms and brown over medium heat. Remove the mushrooms from the pan and set aside. Add onions to the pan and cook until browned and caramelized. Add sherry vinegar and brown sugar. Return mushrooms to pan and add the chicken and veal stock. Continue to cook until sauce is reduced to desired consistency.

To serve:
Place short ribs on serving plate. Spoon shiitake glaze over the ribs and garnish with the olive/red pepper sauce. Serves 8-10.

Buckwheat Pappardelle with Carbonara Sauce

• 2 lb. All-purpose flour, plus more for dusting
• 2 lb. Buckwheat flour, plus more for dusting
• 4½ oz. egg yolks, at room temperature
• Salt
• Semolina, as needed for dusting

Carbonara Sauce

• 2 tbsp. Extra virgin olive oil
• ½ lb Pancetta or bacon, cubed
• ¼ cup Onions, chopped
• 3 Garlic cloves, finely chopped
• 1 cup Heavy cream
• ½ cup Milk
• 1 lg Egg, slightly beaten
• ½ cup Parmigiano Reggiano, freshly grated, plus more for serving
• 2 tbsp. Fresh basil, chopped
• Salt & pepper to taste

Preparation

Making Dough
Using a flour sifter or fine mesh strainer, sift All-purpose and Buckwheat flours together on a large work surface, making a well in the center of the flours. Place egg yolks and a pinch of salt into a bowl and with a fork break up egg yolks and pour into flour well. Gradually mix ingredients together until just combined; then knead the dough by hand.

Rolling Dough
Place dough on a lightly floured surface and dust dough with flour. Starting in the middle, push dough away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling dough into a sheet, turning occasionally, until you can see your fingers through the dough. Let dry for 10 minutes.

Cutting Pappardelle
Dust the top of the sheet of dough with flour and loosely roll into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a towel until ready to cook (or freeze in freezer bags for up to 2 months).

Cooking Pasta
Cook to al dente (3-5 minutes depending on thickness) in boiling salted water. Drain pasta and set aside.

Making Carbonara Sauce

1. Place a large skillet on stove over medium-high heat. Once heated add olive oil to coat bottom of pan. Add pancetta or bacon and sauté until browned.
2. Reduce heat to low and add onions. Sauté until onion is soft and translucent, about 4 minutes. Add garlic and sauté an additional minute.
3. In a medium bowl, using a wire whisk combine cream, milk and egg until well blended.
4. Add pasta to skillet and toss to combine.
5. Add cream and egg mixture. Simmer gently for 1-2 minutes, but do not boil. Season to taste with salt and pepper.
6. Sprinkle with Parmigiano Reggiano and basil.
7. Serve immediately

Princess Cruises Love Boat Dream Dessert Recipe

This is a rich,fluffy mouse flavored with Godiva liqueur served by Princess Cruise Line. This recipes makes 8 servings.

Ingredients
1 pound bittersweet chocolate
8 ounces sweet butter
6 large egg yolks
8 egg whites
3 ounces lady Godiva chocolate liqueur
1/2 cup superfine sugar
3 tablespoons vanilla-flavored sugar

Garnish
16 fresh mint leaves
1 ounce white chocolate
1 ounce milk chocolate
2 tablespoons strawberry piping gel
2 tablespoons bittersweet cocoa

Melt the chocolate in a double boiler. Remove from heat and add the butter. When the mixture is very smooth, quickly blend in the egg yolks and the chocolate liqueur.
Whisk the egg whites until very still, and then add the superfine sugar and flavoured sugar.
Gently fold the egg white mixture into the chocolate mixture. Pour into a heart shaped mold and refrigerate for at least 12 hours to set.

Presentation

Unmold the chocolate and place in the center of the plate. Garnish with white chocolate and milk chocolate. Pipe strawberry gel around the plate. Dust mousse with cocoa powder and garnish with fresh mint leaves.

Toulouse Chicken and Chorizo Jambalaya from Princess Cruises

You needn’t be born on the Bayou to appreciate the festival of flavors this region offers. This zesty recipe promises to add a little Cajun kick to any meal.

• 2 Chicken breasts, boneless & skinless, large size or 3 small
  • ¼ lb Sea scallops, foot removed
  • 3 T. Vegetable oil
  • 1 lb Chorizo sausage, sliced
  • ½ cup Water

Trinity:
• ¼ cup Yellow onions, chopped
• 2 T. Bacon, raw, chopped
• 2 T. Celery, chopped
• 1 t. Vegetable oil

Cajun Spice Mix:
• ½ T. Black Pepper, ground
• ½ T. White Pepper, ground
• ½ T. Cayenne pepper
• ½ T. Onion powder
• ½ T. Garlic powder

• ¼ cup Red Bell pepper, chopped
• ¼ cup Yellow Bell pepper, chopped
• ¼ cup Green Bell pepper, chopped
• ½ cup Okra, fresh, sliced
• ½ cup Tomato, seeded and diced
• 1/3 cup Chicken broth, more as needed
• 1 cup long grain White Rice
• ½ T. Paprika powder

Salt & Pepper to taste

Garnish:
• Cilantro or Parsley leaves

Cajun Spice Mix:
Mix all ingredients well and set aside.

Trinity:
Heat oil in medium heat pan and add bacon, let fat render out. Add onions and celery. Let cook until onions are soft but not brown. Remove from heat and set aside.

Heat pan on high heat. Add 1 T. vegetable oil. Season scallops with salt & pepper. When pan is smoking, add scallops. Do not shake pan. When bottom of the scallops is brown and removes easily from pan, turn over and brown other side. Remove and set aside.

Heat remaining vegetable oil on medium high heat. Cut raw chicken breast into 1” cubes. Add chicken, Cajun spice mix and trinity and toss well. Cook until chicken is lightly brown. Add chorizo slices and water. Let boil until sausage cooks. Add all vegetables and continue cooking.

Add rice and stir. Add chicken broth and stir. Add paprika. Stir frequently until rice is cooked, adding more water as needed. Cook until rice is cooked thoroughly. Add scallops back in and stir for a few minutes, coating the scallops with the sauce.

To Finish:
Spoon rice/vegetable mixture in center of shallow bowl or plate. Place chicken, scallops and sausage on top of rice.

Here is a different twist on a classic soup called Black and Blue Onion Soup, served in the Crown Grill onboard Princess Cruise ships.

Soup:

4 medium-sized sliced white onions (1 lb, 5 oz)
5 cups chicken stock
1/8 tsp fresh thyme leaves
½ tsp olive oil
2 tbsp Jack Daniels

Roquefort Crust:

½ loaf white or French bread
1 garlic bulb, cut across the grain
Olive Oil
½ lb Roquefort cheese, crumbled

Instructions:

• Sauté the onions in olive oil over medium heat, stirring occasionally until browned, being careful not to burn them. Add thyme and cook for an additional 2 minutes
• Add in the Jack Daniels and carefully flame off the alcohol
• Add the stock and simmer for 1 hour, over a moderate heat, allowing the onions to stew and thereby releasing their natural sugars and flavor
• Season to taste
• Ladle into ovenproof bowls
• For the Roquefort crust – cut the bread into rounds, sized to fit into the bowls. Rub the garlic bulbs across the bread. Place onto baking sheets and drizzle with olive oil. Bake in the oven until crisp and golden brown
• Top each soup portion with a round of toasted bread and thick layer of Roquefort cheese. Place in the broiler until the cheese is melted and lightly browned and serve immediately.

Princess Cruises Fettucine Alfredo Recipe

Can you imagine that the fettuccine becomes even more decadent when served in a Parmesan-cheese nest. When we made the recipe pictured here we added chicken and did not make the cheese basket. It was delicious!

Ingredients:

Parmesan Cheese Basket

• 10 ounces Parmesan cheese, grated

Pasta and Sauce

• 1¼ cups heavy cream
• 1 pinch nutmeg
• 1 pound fettuccine pasta (egg noodles)
• 6 tablespoons butter, cubed and chilled
• 3½ ounces Parmesan cheese, grated
• 3½ ounces mascarpone cheese, optional
• Salt and freshly ground black pepper, to taste
• 1 ounce chives, chopped

Heat a nonstick omelet pan on the stove over medium heat. To make one basket, sprinkle enough cheese to cover the bottom of the pan evenly. Cook until its color becomes golden.

Flip the cheese over and cook until golden on the remaining side.

Remove the cheese from the pan and place over a mold form or the bottom of a bowl to create a dome shape. Repeat the process five times. Allow the baskets to cool.

Pasta and Sauce

• Heat the cream and nutmeg in a heavy skillet until reduced by one-third.
• Meanwhile, cook the pasta in boiling salted water until firm to the bite (al dente). Drain the pasta and add it to the reduced cream and nutmeg mixture.
• Add the butter, Parmesan cheese (and mascarpone cheese, if using), and season to taste with salt and pepper. Toss the fettuccine and sauce to mix thoroughly and adjust the seasoning if necessary.
• Place one Parmesan basket on each of six warm plates or pasta bowls. Divide the fettuccine equally among the baskets.
• Garnish with additional black pepper and chopped chives; serve immediately.

Enjoy!

Curtis Stone Chocolate Caramel Kisses Recipe