Carnival Cruise Lines Recipes

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




Directions:
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.




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