* 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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* 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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* SNAPPER MEXICANA

Today’s recipe is *SNAPPER MEXICANA

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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* WHITE CHOCOLATE CARDAMOM PARFAIT

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* 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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* SAUTEED SCALLOPS IN POTATO NESTS WITH CILANTRO-CHILI BUTTER AND ORANGE JICAMA SALAD

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* 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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* VEAL SALTIMBOCCA ROMANA

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

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