The HI-SEAS crew would like to thank all the individuals who contributed recipes to the HI-SEAS 2013 recipe contest. The crew really enjoyed making and eating each recipe during their 4-month mission. Here are the top recipes in each category as voted by the crew. Recipe contestants will be contacted via email after the HI-SEAS mission. We want to thank everyone who followed the Meals for Mars series during our mission and a special thanks to everyone who submitted recipes.
Click on the photo to learn more about each recipe.
Breakfast
First Place |
Second Place |
Third Place |
Soups and Stews
First Place |
Second Place |
Third Place |
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Main Dishes
First Place |
Second Place |
Third Place |
Side Dishes
First Place |
Second Place |
Third Place |
Snacks and Desserts
First Place |
First Place |
Third Place |
How about a knock-off of a Colonial Classic – Faux Williamsburg Style peanut butter soup?
Per serving -
Bring 8 oz. of water to a boil
Pour into a 12 oz. mug
add 1 packet of chicken boullion
Stir until disolved
Stir in 4 TBS chunky peanut butter, until disolved
(consistency of split-pea soup)
Season to taste with black pepper, garlic powder, and
cayenne or red pepper flakes
Kluski z makiem
Noodles with Poppy Seed and Raisins
6-8 servings
6 cups water, boiling
1 teaspoon salt
3 cups egg noodles
2 tablespoons butter, melted
12 ounces canned poppy seed filling (solo)
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 1/2 teaspoons fresh lemon zest
1/3 cup raisins, soaked in
warm rum
Combine boiling water and salt in a large saucepan.
Add noodles and cook until tender, then drain and cool.
Toss noodles with butter in the saucepan.
Combine poppy-seed filling with vanilla extract, lemon juice and lemon zest, and drained raisins.
Add to noodles and mix well.
Cook just until heated through.
Kompot w Spiyttusie
Fruit Compote with Spirits
3 c Water
1 lb Mixed dried fruit (pears, figs, apricots and peaches)
1 c Pitted prunes
1/2 c Raisins
1 c Pitted sweet cherries
2 Apples, peeled, sliced
1/2 c Cranberries
1 c Sugar
1 Lemon, sliced
6 Cloves, whole
2 Cinnamon sticks
1 Orange
1/2 c Grapes, pomegranate seeds or pitted plums
3/4 c Brandy
Combine water, mixed dry fruits, prunes, and raisins in a pot large enough to hold all the ingredients.
Bring to a boil, cover and then simmer for about 20 minutes (or until the fruit is plump and tender).
Add cherries, apples, and cranberries. Stir in sugar, lemon, and spices. Cover and simmer for about
5 minutes. Grate orange peel and set aside. Peel and section the orange (removing the skin and
white membrane). Add to fruits in kettle. Stir in grapes and brandy. Bring just to boiling and then
remove from heat. Stir in the orange peel, cover and let stand 15 minutes.
Let’s not forget the Chili-Heads
Spiced peanuts
1 jar of Planters Dry Roasted Peanuts
1/2 cup Sugar
4 TBS (to taste) of your favorite Hot Sauce
1 tsp cinnamon
2 tsp Salt
Preheat over to 350 degrees F
Place peanuts on a baking sheet (one layer) – roast until toasted browned, not burnt
Empty peanuts into a glass bowl, add the balance of the ingredients, stirr well until
all the nuts are covered.
Let cool, using a wooden spoon, stir to keep the peanuts from sticking.
Can be kept in a sealed container.
Haven’t heard anything more about the contest winners.
What’s up?