Drink Recipes 

Here, I promised we'd get some of these great drink recipes, so here they are.  If you want them all you'll have to buy thier book on your next cruise.  I ordered it from Carnival's Gifts and Services department at http://www.carnival.com/ and it was waiting in our cabin for us when we arrived for our cruise on the Carnival Legend.  The bartenders on that ship really knew thier stuff and made awesome Miami Vice's (that's a drink, not a law enforcement department in Southern Florida)

Lara's Australian Mudslide

Lara from the Cruise Crazies board was the first to submit a recipe, I think her's should go here on the top of what will someday be the heap.  Now if I can just find it....  Oh ok here it is!

If you like chocolate(doesn't everyone)you may love this, it's a favourite of mine.
It's named "Frozen Mudslide"
The ingredients are:

1 1/2 oz Vodka (Absolut)
1 1/2 oz Bailey's irish cream
1 1/2 oz Kahlua
8 cubes Ice
1 1/2 oz Cream
1 scoop Vanilla Ice-cream (Häagen-Dazs)
2 scoops Chocolate Ice-cream (Häagen-Dazs)
(You can use any ice cream, not sure if you have this in US, but the better the quality, the better the flavour!)
Mixing instructions:
Begin by crushing the ice cubes in a blender. When ice is crushed, add the remaining ingredients and blend for 45 seconds on highest setting. Pour into glass and serve immediately. Top with cream and shaved chocolate.
It is rich in chocolate taste and packs a hidden punch behind its rich decadent creamy flavor. I got the recipe from a bartender at a restuarant on Hamilton Island,a tropical holiday island which is up Mike and Colins' neck of the woods. If you don't like the strong slightly bitter coffee flavor of Kahlua, reduce Kahlua to 1/2 oz and add 1 oz milk.
Sit back(yes, I'd recomend that you make sure you are sitting down) and enjoy!!!

P.S. I take no responsibility for any consequences that may take place after partaking in one of these(if you can stop at one)!


 Fabulous Desserts 
Joe's Key Lime Pie

From Joe's Stone Crabs, a great restaurant in Miami, comes this easy to make and oh so delicious Key Lime Pie recipe.  This link takes you right there- be sure to check out some of the other recipes there too.  Some require the purchase of a "Joes" ingredient.  Guess what?  You can buy them right there- in season- when the Crabs are out so is Joe! 



Unsweetened cocoa powder
2 (8-oz.) packages semisweet chocolate squares, coarsely chopped
1/2 cup butter - do not use margarine
5 large eggs, separated
1 tablespoon vanilla extract
1/4 cup sugar

Grease a 9-inch springform pan, and dust with unsweetened cocoa powder.

Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.

Whisk together egg yolks and vanilla in a large bowl. Gradually stir in warm chocolate mixture, whisking until well blended.

Beat egg whites at high speed with electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.

Bake at 375 degrees for 25 minutes. (Do not overbake!) Let stand in pan on a wire rack 10 minutes before removing sides of pan



Flourless Chocolate Cake
Serves 8


1 lb. semi-sweet chocolate
1 tbsp. vanilla extract
1 tbsp. dark rum
3/4 cup heavy cream
3/4 cup coffee brewed strongly
8 eggs
1/2 cup granulated sugar

Preheat the oven at 300f. Butter a 10-inch mold and refrigerate it until ready to use.

Place chocolate, vanilla, rum, and coffee in the top of a double boiler placfe over 1-inch of simmering water.

Whisk until the chocolate is smooth and no small lumps appear

Turn off the heat and remove the chocolate from the hot water. Transfer the mixture to a larger bowl.

In a medium mixing bowl, combine the eggs and sugar. With an electric mixer, beat until pale in color, stopping two or three times to scrape down the sides. Add some of the chocolate mixture and beat until incorporated. Pour this into the remaining chocolate mixture until just combined. Pour the mixture into the prepared mold. Place in a roasting pan and pour enough boiling water into the pan to come half way up the sides of the mold. Bake for one hour at 300f.
Remove the cake from the oven and let it cool at room temperature. Chill in the refrigerator overnight.
Turn over the mold, cover the top of the cake with whipped cream.


Osso Bucco
Serves 6
A classic Italian stew that's not al all like
Grandma used to make.




  • 1 cup all-purpose flour
  • 1 tsp. paprika

  • 4 lb. Veal shanks, cut into 2 to 3-inch pieces

  • 1/4 cup olive oil

  • 1/2 cup chopped carrot

  • 1/2 cup chopped onion

  • 1/2 cup chopped celery

  • 1 tsp. paprika

  • 4 lb. Veal shanks, cut into 2 to 3-inch pieces

  • 1/4 cup olive oil

  • 1/2 cup chopped carrot

  • 1/2 cup chopped onion

  • 1/2 cup chopped celery

  • 1 tsp. minced garlic

  • 1 cup white wine

  • 2 cups demi-glace*

  • 2 cups basic toomato sauce*

  • 1/2 tsp. grated lemon rind

  • 2 bay leaves



  • 2 Tbsp. grated lemon rind

  • 4 tsp. chopped parsley

  • 2 tsp. minced garlic

In small bowl combine ingredients for gremolata: Serve with Osso Bucco.

Demi-Glace - Yields 4 cups

  • 2 lb. veal shin bones

  • 1/2 cup chopped carrot

  • 1/2 cup chopped onion

  • 1/2 cup chopped leek

  • 1/2 tsp. black peppercorns

  • 3 sprigs fresh thyme

  • 1/2 cup chopped celery

  • 3 cloves chopped garlic

  • 2 Tbsp. tomato paste

  • 16 cups water

  • 1/2 cup red wine

  • 1 bay leaf

  • 1/2 cup chopped tomato

Heat oven to 425 degrees. Place bones in large roasting pan: roast 30 to 45 minutes or until lightly browned.  Add vegetables and tomato paste.  Roast 15 to 20 minutes, stirring occasionally.  In 6-quart stock pot combine browned bones and vegetables with remaining ingredients; scrape any browned bits in roasting pan into stock pot. Bring to a boil over high heat; reduce heat to medium. Simmer 4 to 5 hours, skimming frequently.

Broth should be reduced to about 4 cups.  Remove from heat; strain through cheesecloth. Season to taste.



 Frequently Requested Recipes 
Carnival Crab Cakes

Good Crab Cakes are not easy to make.  Carnival does a great job with this recipe from thier Carnival Creations recipe book, available in the Formalities shop while on board any of the ships in the fleet.  You can also order it online through Carnival's Gifts and Services Department at www.carnival.com to be delivered to your stateroom on your next cruise.  I did this on our 8 day Carnival Legend cruise so I could mark the ones I really liked and wanted to make at home.  I probably won't but it was fun to do anyway.  I also find the Carnival cookbooks from time to time on ebay along with other fun collectable Carnival stuff. 

Carnival's Warm Chocolate Melting Cake

8 ounces semisweet chocolate
1 cup (2 sticks) butter
7 eggs, divided use
6 tablespoons sugar
1/2 cup flour
Vanilla ice cream, for serving

Preheat oven to 375 degrees. Melt chocolate and butter; cool 10 minutes.

In separate bowl, mix 4 eggs with sugar. Whisk. Add flour and whisk. Add remaining 3 eggs. Add egg mixture to chocolate mixture. Pour in individual baking cups or ramekins.

Bake until just done, about 15-20 minutes (interior will be melting, not set).

Serve with vanilla ice cream.

Makes 8 servings. Approximate nutritional values per serving: 460 calories (64.7 percent calories from fat), 8 g protein, 35 g carbohydrate, 27 g sugar, 2 g dietary fiber, 35 g fat, 250 mg cholesterol, 60 mg sodium.

Conch Fritters

1 lb conch meat
1/2 lg onion
2 stalks celery
1/2 red pepper
1/2 green pepper
Salt to taste
1 egg
1/3 cup self rising cornmeal
1/3 cup flour
1 tsp. baking powder
1/4 cup buttermilk
1/4 tsp hot sauce

Directions: Put conch through food grinder or food processor. Process with onion, celery, red and green pepper and mix with conch, adding salt and egg. Mix well. In separate bowl, mix cornmeal, flour, and baking powder. Add conch mixture. Mixture should be thick. Add buttermilk and hot sauce. Drop by heaping tablespoon into hot oil until light brown. Drain. Serve with mayonnaise and lime juice.

Chilled Strawberry Soup

2 cups frozen strawberries
2 cups milk
1 cup heavy cream
1/2 cup sour cream
2 tablespoons white sugar, or to taste


Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

Serve in chilled bowls.

Carnival Pumpkin Soup

  • 2-1/2 Quarts Chicken Stock
  • 1/2 Pound Onion, quarters
  • 5-2/3 Ounces Leek, chunks
  • 1-1/8 Ounces Garlic Clove
  • 3-3/8 Tbsp Olive Oil
  • 1-2/3 Cups Half and Half
  • 1/4 Cup Heavy Cream
  • 5/8 Ounce Chicken Base
  • 1-1/4 Pounds Pumpkin Puree, roasted
  • Salt and Pepper to taste
  • Dash Nutmeg

  1. Roast onions, leeks and garlic cloves in olive oil in a preheated oven at 300 degrees Farenheit for 30 to 45 minutes. Remove and puree in blender.

  2. Bring stock, pumpkin puree, pureed vegetables and chicken base to boil. Simmer for 45 minutes.

  3. Add Half & Half and simmer.

  4. Season with salt & pepper.

  5. Finish with heavy cream.

  6. Top with nutmeg.

This recipe serves 15 people.

Étouffée Langoustine
With Goat Cheese
Zucchini Rosti
Serves 6
A Creole dish of small zucchini cakes topped with creamed goat cheese and vegetables with prawn tails

Zucchini Rosti

  • 2 medium zucchini

  • 1/4 cup all-purpose flour

  • 2 eggs, separated

  • 1/2 tsp. chopped fresh thyme

  • 1 1/2 cups lobster or shrimp stock
  • 1 Tbsp. shrimp base
  • 1 1/2 tsp.paprika
  • 1 1/2 tsp. gumbo file
  • 1/2 tsp. onion powder
  • 1/2 tsp. lemon powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried thyme leaves
  • 1/4 tsp. dried oregano leaves
  • 1/2 tsp. dried oregano leaves

  • 1/2 tsp. white pepper

  • 1/8 tsp. baking powder

  • 1/2 cup creamed goat cheese

  • 1/8 tsp. cayenne pepper
  • 2 Tbsp. brown roux*
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped yellow bell pepper
  • 1/4 cup chopped onion
  • 1 lb. frozen cooked langoustine (prawn) tails, thawed

*Brown Roux 
(Yield about 3 cups)

  • 1 cup unsalted butter
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 bay leaves
  • 3 1/4 cups all-purpose flour

In medium frying pan melt butter over medium heat: stir in carrot, celery, and bay leaves. Cook 1 minute.

Stir in flour until well mixed. Reduce heat to low, cook 10 to 12 minutes or until flour is cooked but not colored. Stir occasionally.

Cool completely. remove bay leaves. Store in air tight container.


Tip: Prepare Brown Roux by cooking mixture until it is golden brown.  Stir often so mixture does not burn.


Princess French Toast

French Toast Yields: 4 Servings

4 slices milk bread, 1-inch thick
½ cup milk
2 large eggs
1 tablespoon granulated sugar
1 cup corn flake crumbs
2 tablespoons all-purpose flour
2 oz. sweet butter
2 tablespoons vanilla confectioner?s sugar
Cinnamon, to taste
1 cup fresh whipped cream
12 strawberries
Fresh mint leaves

Remove crust from bread slices and cut in half diagonally. Soak break in the milk for 2-3 minutes. Dust slices with flour. Shake off excess flour.

Lightly beat egg with sugar. Dip bread slices in egg and then into corn flake crumbs.

In a large skillet, melt the butter over medium heat and fry bread slices until golden brown and crunchy. Turn only once.

Sprinkle with cinnamon and confectioner?s sugar. Garnish with whipped cream, strawberries and mint leaves, and serve on a plate.

Other breads such as brioche, baguettes and Texas bread can be substituted for the milk bread.

Site Mailing List 
LifeIsCruising.com is a private cruise news and information site charged with presenting valuable cruise and vacation information Copyright © 2001-2014 LifeIsCruising.com Information presented here was current at the time of it's addition.

Contact: Chris@LifeIsCruising.com