* CRACKED BLACK PEPPER-BLUEBERRY DUCK BREAST AND POTATO CAKES

Today’s recipe is

* CRACKED BLACK PEPPER-BLUEBERRY DUCK BREAST AND POTATO CAKES

As prepared by Executive Chef Allan Day

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

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* Traditional Caesar Salad

Today’s recipe is *Traditional Caesar Salad

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

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* THAI CHICKEN LETTUCE WRAP

Today’s salad recipe is * THAI CHICKEN LETTUCE WRAP

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

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* CAJUN LINGUINI

Today’s appetizer recipe is CAJUN LINGUINI

As prepared by Senior Executive Chef, Stephen Yates

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

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* Wild Mushroom Feuilletee Appetizer

Today’s appetizer recipe is Wild Mushroom Feuilletee

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

* AUSTRIAN STREIZEL BREAD RECIPE

Today’s recipe is * AUSTRIAN STREIZEL

as prepared by Bakery Supervisor, Robert Heindl

Click here for today’s recipe

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

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* JUMBO PRAWNS WITH MORICCAN SPICES, TOMATO CHARMOULA AND GREEN OLIVE COUSCOUS

Today’s recipe is * JUMBO PRAWNS WITH MORICCAN SPICES, TOMATO CHARMOULA AND GREEN OLIVE COUSCOUS

Click here for today’s recipe

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

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