Contact Your Travel Agent or Call
1-800-257-2407

user-menu

Sign In
Sign In

Recipes

User Rules
After Your Cruise: Recipes
donrltrdonrltrMember since 7/11/2012 Login to add friend Posted: Friday, December 14, 2012 10:09 AM
We were on the SS Antionette recently and loved a chicken dish that was served at lunch. I believe it was Mrs. Tollman's sesame chicken. Is there any way to get the recipe for this dish? Thank you-
Report Abuse Reply to this post
CommunityManager3CommunityManager3Member since 5/17/2012 Login to add friend Posted: Friday, December 14, 2012 6:17 PM
Hello,

Thank you for your post. I am so pleased to hear you enjoyed your Uniworld river cruise on the SS Antoinette. I have requested the "sesame chicken" recipe from our corporate chef and will get back to you shortly.

Have a great weekend.

Best,
Katie (community manager)
Report Abuse Reply to this post
CommunityManager3CommunityManager3Member since 5/17/2012 Login to add friend Posted: Monday, December 17, 2012 4:07 PM
Hello,

Thank you for your post on the Uniworld Community Center.Please find below the recipe for Mrs. Tollman’s “Sesame Chicken”.

Ingredients
· Whole Chicken (about 3 pounds)
o Cutinto 8 portions plus the legs and wings
· 7 ounces evaporated milk
· 1 cup butter
· 3 cups ml oil
· 1 egg
· Sesame Coating
o 10tablespoons toasted sesame seeds
o 1cup flour
o 1teaspoon poultry seasoning
o 2teaspoons garlic powder
o 1teaspoon ground ginger
o 4teaspoons paprika
o 2teaspoons salt
o Freshlyground pepper to taste
Instructions
1. Combine the coating ingredients to make a finemixture.
2. Whisk together the whole egg with the milk, thedip the chick quarters in liquid, shake off excess the roll them in the sesamecoating.
3. Heath the oil and butter together in a deepfrying pan over medium to high heat, so that the chicken pieces sit in the pan withoil mixture covering half the chicken. Start with the drumsticks and thighsfirst, as they take longer to cook. Try to turn once as the coating is verydelicate. Fry until golden brown on both sides, about 25-30 minutes in total.

Happy Holidays!

Katie (community manager)

Report Abuse Reply to this post
gina-florida@hotmail.comgina-florida@hotmail.comMember since 12/27/2012 Login to add friend Posted: Thursday, December 27, 2012 1:05 PM
We were on the River Beatrice Danube cruise this Fall and loved the bread pudding with cream sauce that was served for lunch. Would you please publish the recipe? It would be so delicious to have this on a wintery Minnesota day!
Report Abuse Reply to this post
CommunityManager3CommunityManager3Member since 5/17/2012 Login to add friend Posted: Friday, December 28, 2012 4:48 PM
Hello,

Thank you for your post. I am so pleased to hear you enjoyed your Uniworld river cruise on the River Beatrice. I have requested the "bread pudding with cream sauce" recipe from our corporate chef and will get back to you shortly.

Have a great weekend.

Best,
Katie (community manager)
Report Abuse Reply to this post
CommunityManager3CommunityManager3Member since 5/17/2012 Login to add friend Posted: Wednesday, January 02, 2013 11:40 AM
Hello,

Thank you for your post on the Uniworld Community Center.Please find below the recipe for Uniworld's bread pudding with cream sauce.

Ingredients
10 slices of fresh, white bread, crusts removed
Soft butter for spreading
Smooth apricot jam, for spreading
1 lemon, grated rind
2.5 ounces raisins or sultanas, optional apricots,cherries, plums, apples, pears or chocolate flakes
1 ounce desiccated coconut (optional)
4 large eggs, separated
.34 ounces vanilla essence
1.5 ounces sugar
2.5 cups lukewarm milk
2 tablespoons Vanilla custard powder


Method


Spread the bread with butter, and then jam,and cut into triangles.
Butter a baking dish and arrange the slices in the dish.
Scatter the lemon rind, raisins and coconut on top.
Whisk the egg yolks, vanilla essence, sugar and milk. Pour over the bread and allow to stand until the bread has softened.
Place the dish into a bain-marie or large roasting dish, and add enough water to the bain-marie or large roasting dish so that it is two thirds up the sides of the ovenproof dish.
Bake the pudding in a preheated 180 °C oven for 20 minutes.
Meanwhile, beat the egg whites, add the castor sugar gradually and beat untilsoft peaks form.
Remove the pudding from the oven and spread the meringue mixture onto thepudding.
Bake for a further 15 to 20 minutes, until meringue has set and is goldenbrown.
Serve with Vanilla Sauce and Fresh Fruits
Optional you can sink in canned fruits like apricots,pears, apples, plums, cherries etc. and fold in the b read mixture. Optional it can be topped with Meringue Mix(egg white whisk and sugar (1:1) spread on top and baked on 160° – 180°C

Vanilla Sauce
1cup milk
1cup whipped cream
½ cupsugar
2 ½tablespoons Vanilla custard powder
1Vanilla stick

Enjoy!
Katie (community manager)


Report Abuse Reply to this post
catandruscatandrusMember since 1/28/2013 Login to add friend Posted: Wednesday, July 03, 2013 11:40 PM
We were on two different cruises in the past 15 months and enjoyed the food so much. I had requested a couple of the recipes before getting off but never heard anything. One of them was Mrs. tolsmans dressing. One was one of the pasta dishes we had at lunch, it was Devine. I wish I could remember the name, they were all so good. Our most recent cruise was down the Danube. Thanks for any help!
Report Abuse Reply to this post