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Onboard Holland America Line

Dinner Classics for Two

We scaled the ingredients and adjusted the technique in these classic recipes to make a special dinner for two. First, we took another look at Chicken Marsala, a recipe that seemed past its prime thanks to an often too-sweet, gloppy sauce and overcooked chicken. We addressed each component: chicken, sauce, and thickener, to reimagine the dish with tender meat and a flavorful, Marsala-forward sauce that clung perfectly to the chicken. We showed you our tricks for cooking a batch of white rice with separate, fluffy grains and no scorched pot left behind. Then we finished the dinner with individual rich, warm chocolate cakes that stayed gooey in the center thanks to a clever ingredient.

Download the handout we used for this course onboard your Holland America cruise [PDF].


Better Chicken Marsala

Chicken marsala is relatively simple to prepare and—when done right—truly satisfying: thinly pounded chicken cutlets, dusted lightly with flour, pan-seared until golden brown but still tender and juicy, and napped with a sumptuous sauce of Marsala wine and thinly sliced mushrooms.


Rice Pilaf

Sautéing the rice in 3 tablespoons of butter for just one minute gives our pilaf recipe great flavor. (Scroll to page 3 of the PDF download for the recipe.)


Chocolate Fudge Cakes

These individual rich, warm chocolate cakes stay gooey in the center thanks to a clever ingredient.