text:
You can use whatever kind you like (ie, beef, veggie)
I keep it in the pantry and as you can see the recipe is taped on the outside. (so I don't lose it...cause I will if it ain't connected!)
Crafts, Food and Fun!
we've probably eaten this mac and cheese 4 times since that relief society lesson too! So easy and so good! I always put in loads of broccoli because it makes me feel healthy despite all the cheese (hey its calcium and protein right?). The best is to make it with pepperjack cheese instead of cheddar
Oh! I will have to give this a try! We are always looking for a new recipe for dinner!
And the powdered cream of chicken soup mix is BRILLIANT!!
Yum! I think I need to make this! I am pinning this and I am also a new follower, I would love it if you stop by and check out my blog and become my newest follower!
I'm going to try it this week, for sure!
I never thought about making my own soup mix! Casseroles using Campbell's condensed soups are my go-to recipe, and I usually end up adding odds and ends that we have left over. This mix would be great for me! Thanks for sharing!
I saw this on Pinterest, I love the idea. Thanks!
Ha! I looked earlier today for "cream of Soup" substitute- perfect! Saving this on pinterest!
I found this on Pinterest too. The best thing about this mix is that it's gluten free! I can't tell you how many recipes I've had to pass over because they called for cream of something soup and all the store brands have gluten in them. This has saved my sanity!!
Found on pinterest. You can add in pureed cauliflower and the kids wouldn't even notice. :)
Found this on Pinterest also...can't wait to make up a batch!
re-pinned! Thank you!
"the candy of meat" Love it!! I'd seen a similar idea a few years ago but have never tried it. I think I have all the stuff in my pantry so it's going to the top of my to-do list for today.
As for sneaking in veggies, my fav thing to do is shred zucchini and/or squash into stuff. If you use a fine grater all you can see are small specks that can be passed off as seasonings and the taste is so mild no one realizes it's there!
Thanks for sharing this recipe!
This is a great recipe I've been using in place of condensed soups for a while. For those of you who watch sodium like me (why thank you, high blood pressure), you can omit the bouillon cubes (which have lots of sodium) and just mix with low sodium chicken, beef or vegetable broth instead of water when it's time to use. Works great!
I use this recipe (or one similar at least) because it's gluten free. Works and tastes great!
Here's the one I do:
They're so much better than expensive cans.
Maybe I'm missing something, but do you blend it all together? otherwise the bouillion cubes would just be blocks in the powdered mix?
Mrs. Lemon,
If you have bouillion cubes crush them up and then put them in or just use the already powdered kind!
found you thru pinterest too!
maybe i'm missing something, but how much does this make? 1/4 c of bullion cubes would be quite a bit, right? but 1 cup powered milk isn't much, so what is the finished quantity?
(i looked again, to make sure i wasn't being blind, and i don't see it)
thanks for posting!
Is there a way to make this for cream of celery?
To make it cream of celery you would just add celery at the time you add the water and make it into soup.
Yes the bouillon to milk ratio is high but I think when you add the cornstarch into it it evens out. I can't quite remember how much one batch makes because I make a ton at a time to fill the container but I imagine you get 1 cans worth for each recipe. If I am wrong let me know!
Any idea how many bouillon cubes (crushed) will equal 1/4 cup??
I tried this tonight and it's great! I did add broccoli and it was great, my kids loved it.
Marilyn - I counted 8 cubes.
When using bouillon cubes, which do you use? chicken, beef, vegetable?
I imagine you can use any kind you would like. I don't see any reason to just stick with chicken. Have fun!
wow! if my mom would have known... this is awesome! Pinning!!!
I'm going to make this! We have been trying to stop eating the canned stuff since most (all) of them have MSG in it! This is a wonderful alternative, can't wait to try.
You had me at Bacon! Found you via Pinterest, I have left over shredded chicken and a few slices of bacon in the fridge. I'll be making this tomorrow!
As for adding in veggies, I love adding shredded zucchini and shredded carrots to my recipes. If you need to hide the veggies more, you can do cauliflower.
Where do you find bouillon cubes (or powdered bouillon) without MSG in it? That's the main reason I have for not buying the condensed soup, but all the cubes and powder have it, too. I use bouillon paste for most things, which doesn't have MSG, but I don't think it would work in a dry recipe.
Pinned it, made it, made the casserole, loved it, linked to the pin and your blog! Thanks for sharing it.
I found powdered bouillion at my Kroger that is all natural and has no MSG! It's not low sodium, but better than the other junk for sure. I just hope 1/4 cup of powdered is equivalent to 1/4 crushed cubes! I'll probably mix it with broth when I make it just in case.
@ Christy: Whole Foods has no-sodium bouillon cubes. WFM also ensures all of their products are free of preservatives: so no MSG or anything else created in a chemistry lab. I love the no-salt vegetable cubes.
Just found your fab recipe on Pinterest. I am your newest follower. Have a great Friday!
This is just what I have been looking for!! I am going to put shredded zucchini in it to sneak a vegetable in.
Since you used chicken cubes, this would be a substitute for cream of chicken, right? What would you use for cream of mushroom, cream of celery, etc?
It just makes a cream base. I think the chicken cubes are just for flavor. You could use vegetable or beef if you wanted. That is the good thing about this recipe. You can change it to suit your needs.
Thanks for sharing -repinning this!
Found on pinterest like I saw some others said. To disguise veggies, a secret I've used is to puree them and mix into the dish. Works better for some dishes than others, like works great for soupier dishes, dishes with sauce, or some other type of more liquidy base. However, the veggies are really liquidy when pureed, more pasty, so you can play around with different veggies for different dishes and find what works for you!
Ergh, I meant the veggies are *not* really liquidy when pureed, they are usually more pasty
speaking of "candy of meats," have you seen the chocolate covered bacon candy bar? I've seen it at Cost Plus World Market. It's actually quite good!
Anyway, I found this on pinterest and this is so wonderful!!! I'm almost done with converting my pantry into zero (or low) packaging. This was the latest obstacle I've been trying to overcome. Thanks!
i need gluten free but my son needs corn free. would anything besides cornstarch work?
Found this on Pinterest. Whipped up a batch with vegetable bouillon. Rocked our world. Happiness is having a jar of this in my freezer! Thanks for sharing it.
@musicmom27 You might try arrowroot or tapioca starch.
Hi!! I just wanted to let you know that I made this for supper and it was super yummy!! I also posted about it and linked back to your blog for the recipe!! You can find it here!
Thanks again for sharing!
Kortney @ Kortney's Krazy Life!
Oh wow!!! Fantastic!
Christy....if using bouillon paste, I think you would just add it into the water (to taste) and leave the bouillon out of the dry mix. This would be great with the mushroom paste
@ musicmom27 you could also try potato starch. I use it in a lot of my recipes
I add broccoli and spinach to a lot of my recipes! The trick with broccoli is to dice it up and with spinach, puree it then stir it in...
def. going to try this recipe! I LOVE all things cream of mushroom :)
So happy to find this! I've found others online that use 1/2 cornstarch and 1/2 flour, so I'm going to sub half of my cornstarch for brown rice flour and see what happens! Yay for homemade!
We love this mix! I made one recipe's worth and it seems to make 3-4 servings. It's perfect and I feel so much more less guilty! No more "junk" from the cans! Now, I need to get my hands on the no-sodium boullion! I also made the chicken bacon noodle bake for my family with the Dreamfields very low carb macaroni and turky bacon! It rocked!!! Thanks so much!
Saw this on Pinterest - now it's my pin, too. Plan to make it this week.
thanks for sharing this! I was searching for something like that, since cans of condensed cream soups are really hard to find here in Germany ;) I used to use packages of instand cream soups instead, but this is so much better!
I'm curious as to whether this is thick like undiluted condensed soup or diluted. Because there are some recipes I make that call for undiluted condensed soup. So would you use it the same as that? Or add less water for a thicker consistency?
Has anybody tried using this in a crockpot? We eat out if the crockpot 4 nights a week and would lie to find a way to cut on some fillers/sodium.
I'm going to have to try this! I'm still kind of new to cooking, and i've also started making my own mixes, like ranch dressing mix and such. Thanks! I've saved this on pinterest and i'm sure i'll be very glad I did. :)
I hope it works in crock pots cause I just used it
How long does it take to thicken up? How much of the dry stuff equals a can? Can't wait to try it!
DO you have to thicken before adding into your casserole? or do you just add the powder and water in and it thickens? I'm planning on making a big batch today!
I have a recipe similar to this from many years ago, but it uses 2C of the dry milk not 1C
Wow, thanks for posting! I'm definitely going to try this. You've got a new follower!
this is GREAT! i just saw it pinned. does the posted recipe = one can of cream of ___ soup?
This recipe equals one can of soup.
Do you have the recipe for a gallon's worth?
My dinner tasted very... umm... IDK. I tried the macaroni, but added broccoli and ham. I am wondering if I did the onions wrong. Is it 4 tablespoons of minced onions? Is freeze dried different than the regular minced onions? Is that where I went wrong?
Thanks that is a life saving tip. I made this tonight and it was too salty for my taste. But this is a great solution!
This is the best substitute I think I have found so far in cooking. Cooking for family with food allergies (MSG) and heart conditions (low salt/fat/cal etc) can be challenging at times and this is such a wonderful find! I used this to make a poppy seed chicken casserole and I could not tell the difference from the canned stuff! I subbed low sodium chicken stock for the water and bouillon and it turned out great (to combat the no MSG and low sodium family requirement) and used 2 cups of dried milk as recommended in the above comments. I blogged my experience at:
Thank you so much for sharing such a great recipe!
Might anyone happen to know the 10 oz. can equivalent of soup mix to use assuming I left the dried milk out of the mix and instead incorporated soy milk when cooking the soup? My husband is lactose-intolerant and dairy-free powdered milk is hard to come by. Thank you!
I don't know about broccoli, but if you steam cauliflower and puree it, it'll just go right in with your cream of something and cheese :)
This looks amazing! Does anyone know if there is a good substitute for the cornstarch? I am allergic to corn and always make my casseroles from scratch as a result since corn is in about everything! So this is a great recipe! Thanks for posting!
This is so inspired! I am trying to weed out all processed foods out of our diet and this is perfect! Do you know the shelf life of thus soup mix?
Yes Please! Thank you Thank you!! This is exactly why I Love Pintrest!
I was thinkging about your question of how to sneak in broccoli...have you ever tried roasted broccoli? Its soo delicious! Even my kids will eat it and its super easy...
take a broccoli bunch and cut the floret off cut up the pieces, I even cut pieces of the stem (I slice it super thin into sort of like chips) and toss with a little olive oil, put it on a cookie sheet, top with thinly sliced onions if you like, add your favorite seasonings like garlic,rosemary, sea salt etc, and cook at 350 for about 30 minutes. It will get kind of tender crisp, the pieces that get kind of burnt looking are like candy for me! its sooooooo wonderful. Try it!
Blessings, Misti
VICKY@ONE ORANGE GIRAFFE - You mentioned that you go ahead and make up a gallon of the "Cream of Something" Soup - how many batches of this recipe does that take?
Sorry I should have been more specific. I make up a gallon of the mix. The jug in the picture. I am almost out so when I make more I will count how many batches it makes. Sorry about the mix up!
Vicky@One Orange Giraffe - ok, so you just make 1 batch of the above recipe, and dump it in the jug, make another batch, dump it in the jug, etc. until the jug is full??? I plan to do the same as you - keep a larger container of it in my pantry but I just wasn't sure how much dry milk, minced onions, etc. that I would need in order to do that.
Yep that's what I did. If I was better at math I would probably be able to do it an easier way. Next time I make it I am going to note on the side of the jug how many batches it takes to fill it. Might make life a little easier the next time round.
lol - ok thank you!!!
Is there any substitute for the non fat dried milk? I have a recently developed dairy allergy, but most of our favorite foods have cream of something soup, and I've been searching for something I can make ahead of time like this. (There's tons of make the liquid first and save in fridge) but I'm afraid they'll go bad before I get to them. Thanks in advance!
So in the 9x13 pan of casserole, about (I know you didn't measure) how much chix, soup, bacon and cheese did you use. I am a 'by the recipe' girl, ...not so good at the wing it part:)
Thank you so much for sharing this. I get so discouraged by all the yummy recipes with cream of something required and of course I don't have it on hand. This will be a huge sanity saver! BTW, I found you on Pinterest.
OK so figuring this out...
This recipe calls for approximately 2 cups of ingredients (plus a few tsp of other stuff).
If a can calls for 1/3 cup of the powder, that means that this recipe creates about 6 cans worth of powder.
Since 1 gallon is 16 cups, that means that to make 1 gallon mix you need to multiply this recipe by 8.
So 1 gallon container should equal about 48 cans worth of powder.
Does that sound right at all?
If my info above is right, this would be the recipe to fill a 1 gallon container (I multiplied it by 7 instead of 8 so your 1 gallon container wouldn't be overflowing):
7 cups non-fat dried milk
5 1/4 cups cornstarch
1 3/4 cups boullion
1 3/4 cups freeze dried minced onions
2 tablespoons + 1 teaspoon dried basil
2 tablespoons + 1 teaspoon dried thyme
2 tablespoons + 1 teaspoon pepper
So...when substituting this for a can of cream of soup, how much of the mix do you add it? How much water do you add to it? What consistency am I looking for?
I don't care for the texture of cream soups in the can, so I'm excited about this! Thanks for sharing!
1/3 cup mix to 1 1/4 cup water. Once it comes to a boil it will thicken. Add more water to thin it out.
Found this on Pinterest. I'm excited to give it a shot. We use a ton of Cream of Mushroom soup at our house! Thank you!
Niki & Clan, I bet you could add dried mushrooms to the mix, might need to adjust the liquid:mix ratio.
what a great idea! thanks for sharing!
@Montanna - Yes, there is a dairy-free way! You can actually get powdered soy milk and use it in place of powdered milk. I will be using that variation when I make this.
Very awesome, by the way. I avoid all recipes with "one can of cream of ______" in them, even when they look delicious. Now we can have cream soup casseroles too!! YIPPEE!
Like most, I got here via pinterest, by the way,
I so appreciate the replacement for the soup! Thanks! I just started a blog reviewing recipes found on Pinterest, and this one is here: http://pineatreview.wordpress.com/2012/02/10/replacement-for-cream-of-something-soup/
Vicky@One Orange Giraffe - I'm so excited to try this! I keep seeing this question, but I'm just not quite understanding the answer (sorry). So many of my recipes call for a can of cream of something soup that has not had the liquid added back into it. So how much water would I have to add to the 1/3 cup mix in order to reach the consistency of the soup as it comes out of the can, before adding anything else?
thank you, thank you!!! I'm trying to do healthier and less canned foods so this will help greatly! I do already have a substitute for canned soups but this sounds way easier!
I'm also going to try your Ckn Bacon Noodle Casserole...it sounds yummy!
Vicky@One Orange Giraffe can I use minced dried onions? I wasn't able to find freeze dried onions.
I didn't have freeze dried either. I just used the dried minced onion from Sam's Club. They worked just fine.
I'm so excited that I found this on pinterest! Amazing!! New blog follower here! :) ~ Megan
I make a rice, cheese, broccoli casserole using cream of broccoli and cream of onion soup. Bring the 2 cans of soup (or your recipe)to a boil with 2 c. broccoli, and 2 cans of milk (soup label directions). Upon boiling add 3 c. minute rice. Remove from heat let rice set up. Stir in cheese of your choice I use cheese whiz (I know...probably a bad choice but it's good). Sometime I add chicken or ham.
Now I can use your recipe instead, because the condensed soups I use for SO many recipes contain soy, and I am allergic to soy products. Thanks for sharing! Roxann
Looking for low sodium bouillon? Buy Epicure! Great stuff and good for you.
I make a lot of cheese dip using cream of chicken or c/of mushroom soup in it. Can I use this soup mix in it instead of the store bought soup? That sure would save me a lot of money.TW
I just made a vegan version of this!!!! Since becoming vegan I haven't found an easy and quick cream soup, and, being Mormon..this was a problem. Thank you SO much for the inspiration! I hope to have the tweaked recipe on my vegan blog this week! I an enjoying cream of asparagus right now as I write this and it's delish!
can someone give me some measurements for making this pasta for 3 people?
Sounds good, I found you on Pinterest and I'm pinning it again. Thanks for posting.
How long will this stay good in the Pantry???
I have had mine since this was posted and it is still good. I don't think I would put it in a warm, damp place but a cool dark pantry is ideal.
Hope this helps.
What an awesome idea, I LOVE this! AS far as the veggie thing goes, my favorite is to puree sweet potato and divide it up into little ziploc baggies, about 2/3 a cup per baggie and freeze. The I mix in the sweet potato from one ziploc baggie when I'm making kraft mac and cheese, and my 4 year old doesn't know what hit her...it's awesome. Puree-ing is my friend.
Found you on Pinterest, too! I am looking forward to whipping a batch up so I can finally enjoy cream of __ recipes my hubby makes. I am on a gluten-free diet, so since Campbells and most other brands thicken their cans with flour, I am pleased to see this is not! The GF cans are overpriced and not tasty at all. Thanks for sharing this :)
After you put the macaroni in the dish stand blanched broccoli upright into the mixture, sprinkle with cheese and bake. voila..... Trees on the beach. Kids love it!
I just made ham casserole with it, I've been making this dish for 15 years and this was some of the best batch I've ever had, thanks!
Use green pasta and add small chopped pieces of vegetable... the little flower lets of broccoli and cauliflower for instance along with red pepper.
Found this on Pinterest...THANK YOU!! I have a hubby who eats gluten free and that is the one thing I have had to give up, cream of whatever soups! This will work wonderfully in place of and I can do those special casseroles again!
What a wonderful recipe! Just made a batch and can't wait to try it.
Dollar tree has freeze dried minced onion!
I'm so excited to find this. My son requires a dairy-free diet and I've missed being able to use the creamed soups as a recipe base. I spotted some powdered soy milk at the health food store that I think I'm going to pick up and try this with. Thank you!
food process broccoli...
no one will know! ;-)
Sorry if someone already asked this, but once you add the 1 1/4 c. water to the 1/3 c. mix, is that equiv. to one can of store bought condensed soup before or after you add the water to the store bought condensed soup?
Can this be done with INSTANT dry milk? I bought instant instead of regular on accident and am wondering if it's worth a trip back to the store or not?
broccoli might be hard to 'hide' but puree of cauliflower would probably hide well in the soup :) after all, the 'smart' kd is noodles made out of cauliflower, and the colour won't give it away as a vegetable... just a thought
I just made up your soup mix recipe, and did some quick math at the same time! I got 7 "can" equivalents from this recipe, costing about 46 cents per "can". According to weight, it should take about 8 of your recipe for a gallon sized container. Thanks so much for posting this!!
I love that you said Bacon is the candy of meat. I may have to print that out and put in my kitchen
Hi! I think this recipe is great and I can't wait to try it! I make a lot of crock pot meals at home so I was wondering do I thicken the recipe before adding it to the crock pot? Or do I just mix it all together and let the crock pot do the work for me? Sorry if someone asked this question already!
Chicken Bacon Mac & Cheese
Ok...looked good, but I didn't have a can of creamed anything. I also had no idea what the thickened cheddar was. So I made a basic white sauce (butter, flour, milk). Added about 2 oz of Velveeta, about 1/3 c. shredded cheddar, and about 1/2 c shredded dubliner cheese (kinda nutty like parmesano reggiano)to the white sauce. Added chicken, bacon and 1/2 pkt of dry ranch dressing mix. I also added frozen peas, and topped with crumbled, stale white bread (2 slices) drizzeled with melted butter. Baked and voila! My fam loved it! Thanks for the inspiration.
I just rediscovered this post through Pinterest. Love it! Great way to use up those 1/2 full Ramen flavor packets :)
Bullion cubes have a ton of msg, so you'll have to search hard to find a substitute for those
Looks delish!!! I would just say be careful what bouillon you use and make sure you check the label because they are sometimes filled with worse then the soup you are trying to avoid and have a lot of MSG. Other then that I will so be making your casserole it looks great!
Whiz up that broccoli in a vitamix if you have one. If not whiz in blender or chop fine or liquify...really does disguise veggies....
Thanks you so much for sharing this I am excited to try it. I am a new follower on GFC and Linky. I would love for you to come visit sometime and follow back!
Marcie @ www.IGottaTryThat.com
I had the same question as Catherine, above... if I'm making a crock pot recipe, can I just mix the powder and liquid and throw it cold into the crockpot? Or does it still need to be pre-cooked on the stove first? I'm wondering if maybe I should just mix it with a little less liquid, since the crockpot won't really thicken/reduce? Anyone try this?
Thanks for the recipe! I challenged myself to replace 12 store bought items with DIY alternatives in 2012. I go through lots of "cream of.." I love that I can always have it on hand and spend less!
I'm blogging my progress at http://www.cindyriddle.com. I will be sure to link you when I post how this recipe works for me!
I am overly intolerant to sodium( caused copd) so I have to make everything I eat. this solves a huge problem! thanks so much. can't wait to try it.
Is the non-fat dried milk "instant"(very small granules) or not instant(powdered)? I know that can make a difference in how much you use. If it's instant I can use the same amount. If it is not instant I'd have to double my instant to make the same amount of milkiness. Just want to be sure. Thanks a bunch!
This separates in the crockpot. I've done it where I just put it together (mix and milk) in the crockpot and today where I cooked it and thickened it before putting it in the crockpot. Both times it has separated and results in a greasy mess.
thank you for this. I am going to RePin and put into my Gluten Free blog in which I post great ideas for gluten free, sometimes dairy free, and nightshade free. THIS IS A GREAT IDEA and will fulfill two of those three categories. This will help the mission of that blog, How to survive the work place gluten free, (you know pot luck and people always bringing in food?).
I tried this and it was great! Don't know if it's worth it all the time, BUT since I found that Wyler's has a sodium free bouillon I will be using it for when I have guests that have sodium restrictions. Yeah!!
I plan on making a gallon of this yumminess as well! Oh, by the way, a great way to add broccoli to the mix? Toss cooked broccoli in a blender & puree...my kids never knew what hit them! LOL Hope it helps...
I read through the comments and couldn't find an answer to this question...and I really need to know!!
Is the powdered milk you used "instant"??
That's all I could find when I looked for powdered milk, and I hope it works, but I don't want to make a big batch and have the wrong ingredients!
This looks like a great idea! I will definitely be making some of this!
How many servings of the cream of substitute did you use to make the recipe above?
Love this stuff, use it in everything! Most of the time, I make it with veggie bouillion, but I've done chicken and beef and it doesn't affect the taste of my dishes at all. And Nicole M., yes, instant and powdered are one-in-the-same.
I'm making this for our church dinners that use these soups. What a savings on money and other things.
Also when you buy bouillon cubes, check to make sure the first ingredent is meat (chicken beef pork) this means it will be less salty. Tip from my mom whos been a head chef for 20+ years
I wonder if you could use tapioca starch/flour in replacement of the cornstarch??? GREAT idea
Is the recipe listed for the cream of soup substitute equal to a can of the actual soup when all is said and done, or is the recipe for a gallon? Trying to figure out how much I need when doing multiple conversions is impossible when I don't know how much this is starting with. Please help? Thanks in advance!
Thanks for sharing this will be awesome for me and my little family! I hate those condensed coup, full of yucky preservatives and not to mention the stomach ache I always get. Thanks for the substitute, I think you have just changed my life!
I make something similar. I got tired of always being out of cream of chicken soup for certain recipes. Mine is a little different. I do not use the bouillon cubes. I use the granulated in a jar or sometimes save the packets from Ramon Noodles flavoring. I also use a little dairy creamer to make it a little richer. My recipes makes the equivalent of 13 cans of soup. I now always have it in my pantry.
I have a casserole recipe that a calls for cream of chicken and cream of celery. Would I puree the celery and add to the mix instead of the buillon or use a vegetable buillon base and add the celery to it.
This is great! You can also use the paste type bullion by putting it in the water when you are ready to mix. Heat it up a bit so it all dissolves. Then add the warmed water/bullion mix to the dry mix.
One 1lb bag frozen chopped or cut
2 beaten eggs
1 cup mayonnaise
1 can Cream of Mushroom soup
1 cup grated cheese (I use
1 jar (drained) sliced
Topping: crushed cracker crumbs, Ritz or Saltine and a few pats of butter or margarine
This is a rich casserole, so if you need to make substitutes, by all means. But I will tell you, EVERYONE LOVES THIS RECIPE AND I CAN'T MAKE ENOUGH OF THEM AT CHRISTMAS! LOL
Cook broccolli according to directions and drain. Mix all ingredients together into broccolli except topping ingredients. Put in casserole dish. Sprinkle topping of crushed crackers on top and put a few pats of butter or margarine on top. Bake in oven at 350 degrees for 30 to 35 minutes. VOILA! It's so filling you could actually have it as a meal in itself! lol
oh.my.gosh. I just wanted to say, I think I love you. I will re-pin this and make this, what an awesome tip!
Thank you for the recipe, I am going to try today . I make a broccoli chicken in my crock pot.. I use boneless chicken breast, cheese/ cream soup, and when it has cooked in crockpot for a few hours I put in fresh broccoli. Then I make yellow or chicken rice and toss in crockpot and sprinkle cheddar cheese on top.. Yummy.. Sorry it is not an exact recipe. I just add stuff as to my liking.. I hope your family likes it!
kilbasa tastes really good with this recipe with cut up and steamed broccoli florets.
Question! I'm not big on corn starch, can flour be used in its place?
^flour turns into a yucky paste when liquid is added. proceed with caution... that is why a roux is made to thicken a soup or sauce with flour.
Great recipe! I am aware of a home-based biz (think pampered chef or scentsy) that literally is all about just mix with water bases. SO expensive... THINK I'll try this and see how it compares! Oh, and 1 thing they make out of the base is country gravy for biscuits n gravy. Maybe I will try this without the herbs to see if that works for that! YAY! I'm soo geeked to try this out!!!!!
If you want to use it with broccoli, get a family size box of Rice-a-Roni (we like chicken flavor) and brown that in your skillet first like the directions say. Cook your broccoli in a pan at the same time. Make your sauce, then mix in canned chicken or chicken you like, the sauce, rice-a-roni broccoli on top, and cut some velveeta cheese for the top. Melt in the oven. Our family loves it! Now I'll have to try it with your sauce recipe!
I just made this, doubled the recipe and filled a wide mouthed mason jar to the very top! Thank you for sharing!
Love it!! I am going to make some today!! Thanks!! I get sooooo tired of buying cream of something soup... Wonder if I can sneak in some dehydrated mushrooms :)
I love this!!! One thing I have altered is that I don't add the bouillon to the powder. I add it to the water first and then add the soup mixture. That way if Want to use it with a beef recipe I can add beef bouillon or chix for chix recipes!
If you put Brocolli in a food processor and let it get chopped finely you can sneak it into almost anything.
Has anyone tried this with Powdered Soy Milk? We're Gluten-Free and Dairy-Free so to find a mix like this would be phenomenal if the powdered soy milk works.
Our family loves this! I use it in my green bean casserole (with home canned green beans) and it gives it such great flavor! I used up the last of my mix for Easter, so, I will b making more today. I think the macaroni bake sounds like a good plan for dinner tonight (and I'll be making a little extra for a freezer meal for after this baby is born). :)
I love this!! I will be using this for sure! I also started following your blog which I found on Pinterest and I am just as addicted! I have a blog as well which I just started so there isn't much on there yet please follow me! Have a blessed day!
Please let me know if you try this and if it works or not. I am also GF/CF and have been looking for something like this!
Can you please share how you made this vegan? I need casien free but am unsure what to use.
try adding broccoli to the chicken mix with linguine noodles rather than the elbow mac - like a faux chicken alfredo. Or, you can do a beef version with broccoli like stroganoff
Is there a way to make this dairy free?? My daughter needs to be dairy, gluten and brown rice free. Thank you!!
I just wanted to thank you for this recipe. I'm trying not to buy the canned condensed soups because of the ingredients, and I also dislike mushrooms, so the cream-of-mushroom-soup idea is not appealing anyway. I really appreciate this alternative--works great!
Thank you!! for posting this.I blog about dorm and travel cooking so I reached here while searching through pinterest.
Nice to see you answering every body's queries with so much interest.
This is faubulous!! I made the base of mixer and will add bouillon flavor at time of cooking according to flavor I am wanting. I will mix 4-5 cubes or tsp to each serving :) Thanks again for the recipe I am making Stroganoff tonight and will add beef bouillon.
Best way I have found to incorporate Broccoli in any dish , is to chop finely and mix it with the ground beef when browning the meat. O finely chop it up or food processor, and add it to any "cream of" soups, any recipes. I have done it that way for years, and my kids LOVE it I have even added it that way to a Green Salad, and they liked it. Food Processor broccoli and carrots and cauliflower together.
<div align="center"><a href="http://www.1orangegiraffe.blogspot.com" title="One Orange Giraffe"><img src="http://i1127.photobucket.com/albums/l638/oneorangegiraffe/DSCF3449.jpg" alt="One Orange Giraffe" style="border:none;" /></a></div>


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President Barack Obama, speaking Thursday to House members from his own party at a retreat outside Washington, said he remains committed to achieving a "big deal" on budgets and debt that would end Washington's penchant for "governance by crisis."
"I am prepared, eager and anxious to do a big deal, a big package that ends this governance by crisis where every two weeks or every two months or every six months we are threatening this hard won recovery," Obama told House Democrats.
Earlier this week Obama pressed Congress to pass an agreement putting off the across-the-board spending cuts that will automatically go into effect next month, saying that while a longer term solution was preferable, a short-term fix was necessary to prevent jobs losses and an economic slowdown.
He continued that call to House Democrats Thursday, soliciting their help in developing the kind of solution that lasts longer than a few months so that the country's fragile economic recovery can continue.
"Finally housing is starting to pick up and commercial real estate is starting to do better and the unemployment numbers are still too high but we are seeing some job growth," Obama said. "Businesses are investing and manufacturing is doing well and we continue to have these self-inflicted crises here in Washington that suddenly leads everybody to tap the brakes."
Any deal brokered with Republicans must be balanced, Obama said, making the familiar Democratic argument that deficit reduction cannot be achieved "on the backs of seniors,
it shouldn't just be on the backs of young people who are trying to get a college education, it should not just be on the backs of parents who are trying to give their kids a better start in life."
Obama's speech to House Democrats at their three-day retreat comes the day after he spoke to Democratic senators, who he'll also need to help shepherd major pieces of legislation during his second term. Aside from a large budget deal, Obama has vowed to make comprehensive immigration reform and gun control measures top priorities during his second term.
In his remarks Thursday, Obama told lawmakers that those issues and more would be included in next week's State of the Union address. Also included in Tuesday's speech will be a call for "an energy agenda that can make us less dependent on foreign oil," Obama said, echoing a vow made during his inauguration address to tackle climate change over the next four years.
The president said the issues he touches upon during his big annual address would all be viewed through the prism of fairness.
"We'll talk about that stuff, but all from the perspective of how are we making sure that somebody who works hard in this country, a cop or a teacher or a construction worker or a receptionist, that they can make it if they work hard and that their kids can make it and dream even bigger dreams than they have achieved?" Obama said.
The president's two speeches to Congressional Democrats come ahead of a busy legislative schedule that will pit the White House and Democrats against Republicans, who control the House of Representatives. In the past, deals brokered between the White House and the House GOP have left some Democrats disappointed, including deals averting a government shut down in 2011.
That dynamic could emerge again in 2013 on issues like gun control and immigration, where Democrats and Republicans hold opposing viewpoints, and where potential compromises could leave some liberal Democrats disappointed.
Mindful of those past disappointments, and conceding there would be times in the future "where you guys are mad at me," Obama changed the format of Thursday's event to allow for questions from the Democratic lawmakers, though journalists were not permitted to remain in the room for that portion of his event.
But during his remarks, Obama encouraged House Democrats Thursday to look beyond the day-to-day and remember what their goals were going into politics.
"As long as we keep in mind why we came here in the first place, as long as we think back to whatever inspired each of us to say maybe I can give something back ... I have no doubt that we will continue the extraordinary progress that we've made already."

subset: commoncrawl


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Aero Specialties iTowbot
From AERO Specialties
Product From AERO Specialties
The iTowbot from Aero Specialties is a compact and maneuverable towing system available and can easily and safely handle aircraft up to a King Air 300. It is a self-contained system - nothing else required. Features include 15,000-pound capacity, 24v DC motors, four-hour run time (under load), overvoltage protection, thermal protection, rugged steel construction, easy ergonomic operation, trouble-free cast-iron rims, nonmarking mold-on wheels, zero degree turning radius, solid-state battery and charger, and 12-month factory warranty. For more information visit www.aerospecialties.com or call (208) 378-9888. -
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Product From Techniflex Industrial Hose -
TECHNIFLEX is the high temperature hose trademark which produces one layer hoses resist up to 700 C, and multi layer hoses resist up to 1100 C.
TECHNIFLEX ductings areused transferring of hot and cold air with resistant technical fabrics without degradation.
- Product From Westmor Industries, LLC
Westmor Industries, a leading manufacturer of fuel and liquid-handling systems and components, announces a new product offering for their Aviation division, the Mobile Fuel Testing System. The system provides aviation refueling personnel the opportunity to sample, filter and return fuel with an easy-to-use closed-loop system, virtually eliminating jet fuel sampling waste. Quick payback should be possible as all clean and dry fuel utilized in filter changes, delivery samples, and sump samples can be returned to inventory rather than being discarded. Westmor even offers an online calculator to provide an estimate of how quickly the new test system will pay for itself in annual fuel savings:
- Product From CR Brands
Mean Green Industrial Strength Cleaner/Degreaser slashes the cleaning time of cargo jets by half. Formulated of 100 percent biodegradable products, it quickly removes the petroleum mist, atmospheric dust and virtually anything else that accumulates on the aircraft's exterior between 100-hour cleanings. In addition to cutting per jet cleaning time, this proven product also replaces other specialty cleaners, thus streamlining inventory. The most popular size for large volume users is a 55-gallon drum, though other sizes include 30-gallon drum, 5-gallon pail, 1-gallon container, trigger-spray bottles and new 275-gallon totes coming soon. For more information call (866) 447-3369 or visit
- Product From Inland Group
Inland's Glyvac glycol recovery vehicle offers fast clean up of spent aircraft deicing fluid, reducing environmental impacts while offering 45 percent greater fuel economy over similar models. It is capable of quick offloading of up to 1,800 gal/6,800 L in less than 10 minutes. Recovery functions are controlled from a panel inside the unit, minimizing the driver's time outside. See complete product description at
- Product From Inland Group
Inland's robust drain block insert offers effective containment of deicing fluid and other liquids. Constructed of stainless steel, the unique drop-down drain design is highly resistant to freezing and clogging. The shallow basin design offers maximum fluid recovery. Optional polypropylene filtration sleeves provide trace hydrocarbon removal for enhanced environmental protection. See complete product description at
- Product From W.L. Gore & Associates, Inc.
W. L. Gore & Associates offers a line of GORE Shielded Twisted Pair Cables, now constructed with uniquely engineered fluoropolymers to significantly reduce weight while maintaining reliable signal integrity for the most demanding environments of civil and military aerospace applications. These cables maintain high-speed communication between avionics transmitters and receivers and meet the performance requirements of ANSI/NEMA WC27500 Standards for Aerospace and Industrial Electrical Cable, type 24. These lighter-weight materials result in smaller cable diameters with a tight bend radius, which ultimately translates to substantially smaller, lighter and higher-density cable bundles for easy routing in confined spaces, making them especially well-suited for mil/aero harness applications. For more information visit
- Product From Riveer Environmental
Riveer Environmental of South Haven, MI, plans to install one of its largest and most sophisticated systems yet in December of this year. Commissioned by Anderson Air Force Base in Guam to support aircraft maintenance, Riveer's Birdbath Clear Water Rinse System was designed to prevent corrosion which can be caused by residue buildup on aircraft which fly over or near salt water. Any aircraft stationed near salt water must be clear water rinsed at least once every 15 days, according to Air Force regulations; additionally, if one of these aircraft flies then it must be rinsed after the last flight of the day. At a high-traffic base like Anderson, this necessary procedure can take up a lot of already scarce resources and space. This taxi-through carwash-like system sprays a massive amount of water through eight oscillating water cannons positioned in the four corners of a giant concrete pad. It also has a spray bar which spans the entire platform for cleaning undercarriage and underwing. Operated by a touch screen panel from the air traffic control tower, Birdbath adjusts its spray pattern to accommodate different sizes of aircraft and also compensates for wind speed and direction automatically. All of the pumps, drives and tanks that feed the system are housed underground in order to comply with airfield obstruction regulations. For more information visit
Product From Techniflex Industrial Hose -
Techniflex manufactures a wide range of ventilation duct and hose types with all types of fabric, diameter and length accord with temperature and pressure of ventilation system. Temperature ranges:from -70 degrees to +1,100 degrees C. Additionally, external galvanized and steels wire resistance to ground dragging and abrasion.
- Product From CLEAR
CLEAR announces new partnership with Operation Homefront to make it easier for service members, veterans, and their families, to travel this holiday season. CLEAR is the fastest, most predictable way through airport security and is passionate about supporting those who protect us every day. The new program will give all military personnel (and their spouse/partners) a one-year free CLEAR membership. Just visit a CLEAR airport with your military ID and U.S. passport to sign up (
- Product From THOMMEN AMERICA, LLC
The Thommen HSL-1600 searchlight offers the highest performance, ease of installation, and multi-function capabilities available on the market today, in a rugged, single integrated design. It is a single


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Within a few weeks congressional Republicans and Democrats will again square off over how much the U.S. government should tax and spend, possibly for years to come if a "Grand Bargain" is ever reached. But looming over this debate is ...
Dow Jones Reprints: This copy is for your personal, non-commercial use only. To order presentation-ready copies for distribution to your colleagues, clients or customers, use the Order Reprints tool on any article or visit www.djreprints.com
Within a few weeks congressional Republicans and Democrats will again square off over how much the U.S. government should tax and spend, possibly for years to come if a "Grand Bargain" is ever reached. But looming over this debate is ...
After leading the pack all year, Nike shares stumbled on a mixed earnings report. Don't buy yet.
An economist with a global perspective argues that the U.S. will stand tall in 2014 on a relative basis.
Gary Burnison sold 184,664 shares of the executive-search firm.
The socially conscious next generation, due to inherit $30 trillion, will increasingly turn to impact investing.
Sandler O'Neill says higher discount rates will boost free cash flows.
FBR initiated coverage of the maker of optical-transmission equipment.
Declining debt and expanding wallets could lift spending across all categories, writes Roth Capital.
Despite a security breach affecting tens of millions of customers, MKM Partners remains bullish on retailer.
A Wells Fargo Advisors analyst gives timely advice on how to build a bond portfolio.
AstraZeneca will pay about $4 billion for Bristol's stake in a diabetes joint venture. Stay long on Bristol.
American Tower, the country's second-largest real-estate investment trust, has room to grow as wireless demand rises in the Americas. Why it could rise 20% or more.
A giant of the accounting profession and treasured Barron's contributor, Briloff exposed the funny math that many companies relied on to look a lot healthier than they were. How the "Briloff effect" became the "Barron's effect."
A turnaround plan is starting to pay off for the metals distributor. A buyer could loom, too, pushing the stock up sharply.
Many are trading at steep discounts to the value of their holdings. These bargains won't last long.
Delaware Value fund manager Ty Nutt traded Hollywood for the stock market. Why his team likes Johnson Controls and Broadcom.
Independent advisor Alyssa Moeder lets the numbers point the way. Lately, they've been leading to bargains in muni land.
A way to invest in companies that are doing good and producing solid financial returns.
One triumph and two disasters kept the media busy. Thank you for low interest rates, Ben Bernanke.
PC stocks staged a dramatic comeback in 2013, but the big story—the cloud—is not likely to be kind to them in the year ahead.
Barron's checks in on an avid, self-taught value investor who was the subject of a profile here. He discusses his moves and successes.
The SunAmerica Focused Dividend fund has a strict buy-and-hold approach. The new picks in its annual rebalancing have just been announced.
This column's 2013 ETF recommendations made good calls on gold, Japan, and U.S. stocks. The Barron's 400 ETF is up 15% from June to mid-December.
Employment and federal revenue move up, budget deficit shrinks, even as tax break ends and sequester spending cuts kick in.
Boeing, 3M, Pfizer hike dividends; buybacks stay strong.
How the American economy was built on smuggling.
Making health care into a real economy
Barron's offers late gift-buyers some help with options from the Web.
Discovery may bid for Scripps Networks Interactive, and Viacom, Fox, or Disney could in turn gobble up Discovery.
The world's wealthiest shelled out record amounts for collectibles such as rare books, cars, and wine, among other items.
The caviar of the paddlefish, once the poor cousin to beluga caviar, is now the prized object of gourmets and poachers.


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The Faces of Black History acknowledges the contributions of African Americans to America during Black History Month. This live musical show salutes many well known celebrities, personalities and history makers in an entertaining and educational format for all ages. From African American Spirituals to Rap, this four member cast takes the audience on a high energy excursion through the African American Culture.
Light Refreshments will be served.
Date: Monday, February 4th, 2013Time: 1:50 PMLocation: Black Box Theater, Staten Island Campus
More Information Jamaal Brown 718-390-4433


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You should always use a honing steel that is longer than your largest knife.
Hold the steel with your left and the knife with your right hand (lefties simply do the opposite) and guide the blade with light pressure across the steel. Do this in an arching motion, side-to-side, at a 20o angle between blade and steel. Repeat this process 6 - 8 times. Never stroke each side more than once in succession.


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What cheery holiday dish also happens to make use of last night's leftovers? Answer: a turkey and cranberry wreath. This baked number is not only the perfect showstopper to bring to a Christmas party, but it also comes together in well under an hour. It's our favorite way to use leftover turkey (or chicken) without it feeling like ...
Not only are these present-shaped cookies adorable and oh-so fun to decorate, but they also house a delectable surprise: a candy center. Watch the video to see how they're constructed and for decorating and flavor inspiration. Then preheat the oven, because it's time to bake!
Everybody loves cupcakes! These delicious, tiny treats are just the right size to satisfy a craving–if you can manage to eat just one! Fine Cooking expert Abigail Johnson Dodge shares her recipe for toasted coconut snowball cupcakes.
The Savory's bartender Pete Capella explains the ironic history of the Modern Scotch, and shows you exactly how you can make this classic whisky cocktail at home!
Alie Ward and Georgia Hardstark of the Cooking Channel's 'Tripping Out With Alie & Georgia' are known for their inventive and off-the-wall cocktails like the McNuggetini and the Drunkin' Donuts. Well, they're upping the ante this holiday season with a drink practically guaranteed to get you through the gauntlet of holiday parties: meet ...


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Master Calendar
Holiday Film and Craft Night
Date: Friday, December 7th, 2012
Time: 10:00 pm
Duration: 2 hours, 30 minutes
Location: Presidents Lounge, Chapin Hall
Sponsored by: Residential Life / Student coordinator: Emiy Wells
Contact: firstname.lastname@example.com
Join Student Engagement and Leadership for a holiday film series and fun holiday crafts. Feature films are "Rudolph the Red-Nosed Reindeer" and "Santa Claus Conquers the Martians". Enjoy the films while making great holiday crafts for yourself or for others.
Holiday refreshments will be served.
This event is free and open to Beloit College students only.


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Chicago Vosges Haut-Chocolat Hotels + Kitchenette + HAMPTON INNS
Know When You're Going?
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- Kitchenette
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"I've travel a lot on business but this was a family vacation. I made a huge mistake ... Read more"
"My daughter and I stayed at the Hampton Inn and Suites Chicago Downtown; Oct. 22-25.2... Read more"
Note: The nightly rates shown above do not yet include Tax Recovery Charge & Service Fees or (if applicable) Extra Person Fees, Child Fees, Additional Mandatory Hotel Charges or optional incidentals, such as parking, room service or movies.


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Success doesn't just happen. Success is made. We make it. Together with partners. Our joint know-how is added together - so that success is multiplied.
Why a partnership at all? Because different companies have different strengths. And that is just how our customers benefit. Because we work in teams on the end-to-end solutions with which we satisfy our customers. It's as easy as that: The customer achieves the success he desires. And our team is satisfied. Success twice over. Clearly the route to success. For Wincor Nixdorf already posts a significant share of its sales in the retail business together with its partners.
A durable network
As a partner you are part of a large network which has already become a fixture due to long-term connections in the international arena. Whether you are a reseller, distributor, OEM partner, software partner, systems house, consultant or consultancy - you know what Wincor Nixdorf offers its partners. State-of-the-art powerful hardware and solutions. Training and efficient support. A wide range of support and marketing services. What's more, you benefit from our end-to-end retailing know-how and knowledge about customer trends. And, of course, you automatically profit from our infrastructure and our customer intimacy. And from our name. From the image of Europe's Number One in the retail market (from store to enterprise solutions). In addition, you obtain support for your international projects. And you have a presence on our Web site. For we introduce our partners there, in our partner database. That means ideal sales promotion for you.
Successful teams for successful experiences
Cooperation with Wincor Nixdorf means: Successful teams for successful experiences. Do you want to contribute your know-how to a partnership? To multiply your success? Then get in touch with us.
Banking Partner
Retail Partner


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European Painting before 1900, Johnson Collection Lamentation Made in Netherlands (historical name, 15th-16th century), Europec. 1515-20 Gerard David, Netherlandish (active Bruges), first documented 1484, died 1523 Oil on panel * Gallery 219, European Art 1100-1500, second floor Cat. 328 John G. Johnson Collection, 1917 |
LabelThe Virgin, John the Evangelist, and Mary Magdalene here mourn over the body of Christ on the hilltop of Golgotha. The city of Jerusalem is depicted in the left background, although the landscape shows the fertile green hills and valleys of the Low Countries. This subject was extremely popular among artists in Bruges, and several versions of it exist by Gerard David and others.* Works in the collection are moved off view for many different reasons. Although gallery locations on the website are updated regularly, there is no guarantee that this object will be on display on the day of your visit. |


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Keith's aged so much. Once, if I felt ageing, I could look at Keith and steal some of his youth. -- Pete Townshend Melody Maker March 26, 1966
The Kids are Alright
One day like today...1968 Filming of The Rolling Stones' Rock 'n' Roll Circus continues. The Who record three takes of their mini-opera "A Quick One While He's Away. " Despite being one of the first acts filmed, they don't come on until after 4pm. Following this comes a succession of acts including an all-star performance of "Yer Blues " with John Lennon, Eric Clapton and Keith Richards. Finally the Stones come on after 1am, performing a somewhat limp set before a tired audience. Once the Stones see the film of their low-energy act back-to-back with The Who's road-tested, white-hot performance, they try to sell the show to The Who, then stick it on the shelf, leaving it unreleased. Bootlegs appear in the next decade under the titles Rock 'n' Roll Circus and Gulp, but none of the film is seen until The Who's performance is unearthed for The Kids Are Alright. A break between the Stones and then manager Allan Klein causes more delays in a release, until it finally comes out on video in 1996. 1968 The Who play in Rolling Stones Rock'n Roll Circus 1975 The Who play in Toronto 1979 The Who play the second of two nights at the Philadelphia Spectrum. 1979 The Who play in Philadelphia 1982 The Who play in Worcester 1985 The radio show Rockline does an interview with Roger Daltrey. 1996 The Who play in Manchester I Can See For Miles
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About Your Ship: Nautica
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Public Rooms
Nautica's library is one of the most beautiful -- and functional -- at sea. Not only is the room simply gorgeous, with its faux fireplace, garden-esque ceiling murals, cozy chair and table settings, and views out to three sides of the ship -- it also has an excellent book selection. I found several new releases that I hadn't been able to get at my local library. And even better? They don't insult passengers by locking the bookshelves. The whole facility, which also includes a couple of Internet-connected computers, is open around the clock (a note for those whose laptops have wireless capabilities: It was an extremely pleasant place to check daily e-mails).
The Internet cafe is quite active, particularly while at sea, with various classes being offered, including Adobe Photoshop, Windows for Beginners, etc. One downside to the huge popularity of Oceania@Sea, which hosts the classes, is that on sea days, the Internet cafe is frequently out of service for folks who simply want to send e-mails or surf the Net. There are of course two terminals in the library, but that's not nearly enough. Wireless access is available in public areas for those who tote their own laptops. A note: The Internet service is incredibly slow, and while Oceania, like other lines, is trying to solve the problem, it is not yet solved. Also the rates are pricey, starting at 90 cents per minute (packages for heavy Internet users may bring costs down to about 60 cents per minute).
The ship's casino is almost an afterthought; there are a handful of table games and a few rows of slots.
Nautica's two-deck atrium starts on Deck 4 in a beautiful country house living room setting (lots of plush, comfortable couches and chairs -- this is a great place for those looking for quiet nooks). Here's where the business of the cruise is conducted, and where you'll find the purser's desk, the shore excursion area and the concierge. Ascend the lovely "Titanic"-like curving staircase to Deck 5, and you'll find two shops with some surprisingly interesting finds, such as the whimsical (and alas outrageously pricey) evening purses handcrafted by Mary Frances.
There are also couch and table groupings in this area of the ship -- and while there's no bar, folks who want to order a drink can simply walk next door to Martinis.
There is one laundromat on Deck 7; you buy tokens for the machines at the purser's desk. On sea days it's a free-for-all (splurge and just send your clothes to the ship's laundry!).
Staterooms start out on the small side of the industry average with insides at 160 square ft., outsides with porthole at 150 - to 165 square ft., and standard verandah staterooms at 216 square ft. One plus: Nautica has plenty of standard cabins with balconies.
All are, however, outfitted in an attractive blue and gold color scheme with dark wood accents. Oceania has definitely upgraded where possible, adding duvet covers, plush top mattresses and high cotton count bedding, not to mention fabulous thirsty bath sheets in the bathroom. Rooms come with beds in the twin or queen configuration, along with a desk/vanity, a loveseat (in most cases), and plenty of built-in cabinets for storage. There's a television with a variety of channels, including CNN International, BBC, Fox News, and The Discovery Channel (though options could vary depending on location). The ship also offers a range of first run movies (an eclectic mix that featured everything from "Enron: The Smartest Guys in the Room" to "Annie Hall," and from "The DaVinci Code" to "The Devil Wore Prada."
All cabins also come with an in-room safe. Closets and drawers are certainly adequate for a two-week trip.
Bathrooms are small, shower-only and functional. Bath products, such as lotion, shampoo and shower gel, are made of sea kelp and other ingredients from the ocean.
Nautica has a handful of cabins classified as "concierge," and though these are the same size and layout as the standard balcony staterooms, they come with a few added amenities; concierge passengers get a leg up on embarking early, securing restaurant reservations, and getting suite-level perks like the Caswell-Massey toiletries and free shoeshines.
For those wishing for more space -- and more service -- there are three different suite categories. In the "basic" penthouse, which is almost the width of two regular cabins, there's a full-size couch, a small dining table, television with DVD player (CD's work there as well) and a minibar, stocked with the usual sodas, beers, and splits of Mumm Champagne. It's decorated in the standard Oceania blues and golds. Bathrooms are completely adequate -- with soaking tubs and plenty of storage. In this category and beyond, the amenities are upgraded -- including a contemporary range of products from Caswell-Massey.
Balconies are longer as well, and include two reclining mesh chairs along with footstools and a small table. The flooring is a lovely teak. The only quibble? There's enough room on the balcony for a small, dining-worthy cafe table -- and in pleasant weather, breakfast on the verandah would be blissful.
One size larger is the Vista Suite (786 square ft.). The Owner's Suite (962 square ft.) is the largest onboard and includes a living room, dining room and bedroom layout, wraparound teak verandah, bathroom with Jacuzzi tub, and separate guest bathroom. Both suite categories have been entirely refurbished and sport gold and maroon color schemes.
All three suite categories are entitled to butler service, and ours was first-rate, bringing evening hors d'oeuvres that we didn't really need, arranging for dinner reservations, handling requests for dry cleaning and pressing, and delivering room service (inhabitants in these staterooms can order hot food at breakfast or enjoy course-by-course dining off the Grand's lunch and dinner menus). One interesting twist is that each morning we were presented with a canape menu from which we selected what we wanted for that day (if anything); choices ranged from quiche lorraine to a cheese platter, and from chocolate covered strawberries to a fruit brochette.
Other benefits in this arena include two free "pressings" upon embarkation, and an extra night's dining privilege, upon request, in both the Polo Grill and Toscana. The ship also has a voluminous library of complimentary DVD's for loan; a listing is provided to each cabin.
And if you're residing in a suite, make sure to take advantage of the free entrance to the spa's thalassotherapy pool. That's a major perk.
While there were a couple of families with babies on our trip (and boy did other passengers grumble, even though the tots were quite well-behaved!), this is not a ship I'd recommend for families with kids under the age of 16. There are no special facilities at all for children.
Quiz Question:
"Who is the only person to play for the New York Rangers, New York Knicks and the Brooklyn Dodgers?"
It's the end of another frenzied day in port, and you'd think that folks would be somewhere quiet, chilling out. But no way. Martinis is packed with passengers playing the daily Parlor Team Trivia. The answer to the above question -- which absolutely no one got -- was "Gladys Gooding," who, er, played the organ rather than shortstop or forward. The groans that followed were good-natured and the room erupted with lively chatter.
That pretty much describes Nautica's entertainment approach in a nutshell. The ship's daytime fare is pretty much modeled after old-school cruising traditions, but that doesn't mean they're not fun. They are interactive, in many cases, and designed to foster group enjoyment. Social bridge, board games (the ship has an excellent selection, including Monopoly and Scrabble), line dancing lessons and galley tours are among the regular offerings. On sea days, there's usually a guest enrichment lecture, though it was a contrast to the aforementioned get-togethers, as people basically watched slides and listened. Quality can vary. I sat in on a few minutes of "Feeding the Planet" and it was a tad too dry to hold my attention.
More interesting -- and this applies primarily when the ship visits major marquee ports -- was the shore excursion manager's presentation on Cairo and Alexandria. It wasn't limited, as on most cruise lines, to "here's what tours we have," but focused instead on a really solid, common sense "here's what you need to know -- regardless of what type of tourist you are." Her presentation was excellent.
Also intriguing was the line's first ever seminar on the "Introduction to the iPod" (it was successful enough that it will be rolled out on the rest of the fleet). I was impressed that nearly 100 passengers were on hand for that. (Even better, I finally was able to figure out how to use the dang thing.) There was also an interesting lecture on improving digital photos.
Oceania features other cruise traditions such as art auctions and bingo.
At night, there's lounge music in places like Martinis (where a pianist and his huge repertoire of torch songs made for a romantic spot); a "main event" show that varied from a classical guitarist who was a guest performer (fantastic) and a troupe of folkloric performers who came onboard in Istanbul, to song and dance revues by in-house entertainers (a fair diversion) and incredibly creative productions, like "Salute." This original Oceania show features the cast members and cruise director in a show that's a hodgepodge of scenes, culminating in a special appearance by "hundreds" -- which of course were the crew -- singing "We Are Family."
For more low-key fare, the Con Fuoco String Quartet plays in the Upper Hall. It is not really a venue, but merely an area in which people are passing through on the way to dinner or the casino. Still, it set an elegant tone to the evening.
Late night revelers -- and there weren't many to be honest, as the ship's destination-intensive itineraries tended to tucker us all out early -- headed to Horizons to dance and so forth.
While shore excursions -- which were efficiently managed -- tend mostly toward the tried-and-true motor coach expedition, the line has definitely improved on its quality and pricing since I last sailed on Insignia two years ago. First of all, the basic overview tours -- I took one in Tunisia that visited Carthage and Sidi Bou Said -- were solid if unsurprising; ours was well-run and fairly priced at $62 for about four hours. I noticed that the offerings were most creative in the marquee port on our itinerary -- Cairo/Alexandria -- which stretched beyond the pyramids and the Cairo museums to feature a separate tour of World War II battlefields (I met several folks, veterans, who'd taken it and had a marvelous time).
I was also impressed by the fact that though the medieval Cairo tour only drew the interest of six passengers (as opposed to "Classical Cairo" which pretty much occupied the rest of the ship), the ship simply downgraded the size of the bus, and the tour proceeded as usual. Most lines, luxury and mass market alike, would have canceled the trip outright.
Another point to note is that in many ports the line offers a chance to rent private cars and mini-buses with guides and/or drivers; it's an excellent alternative to the mass motor coach experience.
For a ship that seriously has some of the best cuisine at sea, surprisingly, it is not necessarily a given that you will gain weight on Nautica. That's because so many of the offerings lean toward healthy fare -- lots of salads, fruits and fish (including delicious sushi and sashimi every night at Tapas on the Terrace).
Having said that, you probably will (gain weight). The food is that good. I'm embarrassed to reveal that, for the first time in my life, I capped off a delicious lunch in the Grand Dining Room by ordering not one but two desserts. And I don't even have a sweet tooth!
Nautica, like its Oceania siblings, is an all-open seating flex-dining ship. There are four restaurants: The Grand, its main eatery; the Terrace Cafe (which becomes Tapas on the Terrace for dinner), its buffet venue; Polo Grill, for an elegant steak-and-chops experience; and Toscana, featuring upscale Italian.
The Grand is open for breakfast, lunch and dinner, and its menus reflect the cruise line's partnership with celebrity chef Jacques Pepin (definitely don't miss his signature dishes, such as steak frites, poached salmon and salad nicoise). Breakfast is "standard" gourmet -- with options that range from the usual (omelets and eggs Benedict) to the more exotic (such as lamb chops and steamed haddock). There's a nice "express breakfast" option (scrambled eggs, toast, bacon) for folks who want to eat fast -- while avoiding the buffet mayhem.
At lunch and dinner, The Grand offers marvelous variety. Each menu includes spa cuisine selections (a meal of grilled scallops could be accompanied by a beef consomme, for instance) and a variety of courses, starting with appetizers and finishing, natch, with dessert. You'll always find soups and salads along with a pasta of the day, a highlighted vegetarian dish and a wok selection. At dinner, you could conceivably tuck into a six course extravaganza -- but since portions are moderate, you won't feel overly indulgent.
The Terrace Cafe is open for buffet breakfast and lunch. Breakfast offerings are pretty much in range with buffets everywhere -- not too many surprises here -- with items ranging from breads and cereals to steam table pancakes and cooked-to-order omelets. What sets this venue apart from so many, however, is the superb service; wait staff is quick to take plates out of hands (it was particularly pleasing to note that they really kept an eye out for more fragile folks and were assisting these passengers before even they knew they needed a hand!) and refill coffee and juice. At lunch, the selection is more varied from day to day, with the occasional theme spreads (Asian and Mexican among them).
The cafe has indoor and outdoor seating (its "terrace" on the back of the ship is an absolutely charming spot in good weather). Adjacent is the Waves Grill, which features lunchtime fare such as grilled fish and burgers.
Nautica has two other restaurants; folks onboard don't like to position them as alternatives to the main dining experience (in the manner of other cruise lines), but in fact, they offer just that: an alternative. Polo Grill features steaks, chops and seafood in a pubby, clubby atmosphere. The menu is more traditionally Continental, with dishes like veal chop, lobster and rack of lamb (also available are a good range of fish dishes, like ahi tuna and mahi mahi). Accompaniments come in the way of side orders, and you can get potatoes prepared mashed, au gratin, baked and so forth; veggies include creamed spinach and asparagus. If you can make it to the dessert course, this ship has the best cheesecake I've ever tasted.
Next door, Toscana is seriously Italian; favorites include the "trio Toscana" starter, which features tastes of gnocchi, fettuccine carbonara and mushroom risotto. The fried calamari is as delicate as the Tuscan bean soup is hearty. For starters, options include veal shank, lamb chops, rotisserie chicken (the galley actually has its own rotisserie) and sea bass. Chocolate lovers shouldn't miss out on the "Lasagne al Cioccolota."
Reservations are required for both restaurants (and trust me, make them at the beginning of the cruise to avoid disappointment as they are extremely popular). All guests are guaranteed a reservation at least once in each. There's no extra fee to dine in either Polo Grill or Toscana. Another tip: if you can be flexible and can't get a reservation, ask to dine late -- 9 p.m. or so. You also stand a better chance of making extra visits if you're willing to share a table with others.
The last (but by no means least) option for dinner is Tapas on the Terrace. The buffet venue, quite elegant to begin with, is gussied up a bit with linen tablecloths (and you can dine outdoors on nice evenings). A different menu each night, selections boast a myriad of small tastes (hence the tapas moniker), and include cold dishes (seared tuna loin, smoked salmon for instance), hot ones (chicken fritters or escargot), and a hot and cold buffet. There are also stations for pasta, Asian dishes and carved meats. And in keeping with the Spanish theme, the restaurant offers house-made sangria.
Room service is excellent; a 24-hour menu includes hot dishes like steak and spaghetti, and sandwiches, from burgers to ham and cheese. For those desiring breakfast food, however, only a Continental breakfast is available through room service (unless you're a suite inhabitant).
Afternoon tea is served daily in the Horizons Lounge, and it's as elegant as it gets, with scones (clotted cream included), small sandwiches and cakes to go with the tea. The ship's classical musicians perform at tea time, providing a backdrop to the event.
For drinks, the Terrace Cafe has 24-hour coffee, tea and juice. Cappuccino and espresso are complimentary at meals. Wine and cocktails are on the pricey side -- but we'll offer kudos where they're due: Alongside the more expensive wine-by-the-glass options (at $9 plus), a house red and white is available for $5.50. The ship's wine list is fantastic, with a good representation of old and new world wines. The mark up, though, is pretty steep; a glass of LaCrema chardonnay is $9 -- you can buy a bottle for that at home. Also, a bottle of Jordan chardonnay, a favorite of ours that's typically priced at $50 on restaurant menus, is $58 here. The ship's sommeliers tend to be very well educated, and some very excellent recommendations gave me a chance to try a few new wines.Very unusual for a cruise ship's main dining room, all dishes are prepared to order -- and that extra effort definitely comes through in the consistently high quality of the cuisine.
A major improvement on Nautica, which had undergone a considerable redesign of its main restaurant, is that there are now numerous tables for two; you won't be forced into a shared dining situation if what you want is to dine quietly.
Dress Code
Plan for country club casual and you'll be fine (pretty flowing skirt/pants outfits for women, jackets and, okay, maybe one tie for men at night, and casual tropical wear during the days onboard).
Editor's Note:
When going ashore, pay attention to Oceania's dress recommendations, which will depend on the ship's itinerary.
There are no formal evenings onboard, though many folks did dress for the welcome dinner.
Nautica levies an $11.50 per person, per day charge (payable on your onboard account). Folks in butler-category staterooms should add an extra $3.50 per person, per day.
Fitness and Recreation
The pool area is simply gorgeous -- intimate and well designed, with teak lounges framing the solo pool; they're covered in thick blue cushions that are protected by white terry cloth covers. Some of the lounges are doubles, a lovely treat for couples. The deck is outfitted in teak as well.
Two whirlpools surround the pool.
For folks who prefer to sit in the shade, Nautica has taken an under-cover space behind the pools and converted it into a gorgeous living area, boasting plush couches and deep armchairs -- and a view of all the goings on.
On Deck 11, all the way forward, Nautica has created a sanctuary of sorts, with private cabins outfitted with double chaise lounges facing out to sea. The glass fronts provide protection from the wind, but the framing of the cabanas includes a ceiling that can be peeled back to let in light and air. These cabanas cost $50 per day in port and $100 while at sea. Beyond the privacy, passengers are entitled to waiter service, a free ten minute chair massage, a $25 discount on any spa service that can be performed in the cabana, and even the delivery of high tea.
The spa and fitness facility is managed by Mandara, the Balinese-style offshoot of the industry's ubiquitous Steiner. The fitness facility wraps around the outside (offering floor-to-ceiling views) and is adequately outfitted with Cybex equipment.Numerous classes are offered, including circuit training, "awesome arms," "stretch and relaxation," "detox for weight loss," and "abdominal attack" among others. These are free of charge. "Pathway to pilates" and "pathway to yoga" are featured nearly every day for $12 per class.
The spa is one of the nicest at sea -- truly! It's compact but feels intimate and serene. There are four treatment rooms; services range from basic massage to fancier fare, such as a four hands massage, an exotic coconut rub and milk ritual (with or without massage), and a series of facials. Men's and women's locker rooms have steam and two showers. A day or so after embarking, I tried the "hot lava rock massage," and it was performed expertly -- it managed to repair the damage that a long flight in a tight seat had caused.
Keep an eye out for discounts. My hot lava rock massage normally costs $171 (it was the 50 minute option; you can also opt for 80); on this port day it was $155. Value prices, which are listed on the spa sheet at the front desk, are available from 8 a.m. - 2 p.m., on port days only. I was tempted by a 20 percent off special on the Frangipani Body Nourish Wrap with a 50 minute massage; the value price was $263, but the discount brought it down even further to about $230.
The difference isn't huge -- but every bit helps!
Sometimes there were special treatment combos; these were usually listed in the day's Oceania Currents. I tried one that was offered by the beauty salon, a frangipani hair and scalp treatment, with a head massage, and a neck and shoulder massage. At $69 it was marvelous.
On the whole, though, the prices seem higher than average -- with a basic pedicure priced at $53 and a basic 50-minute massage at $132.
And you may get the famous Steiner product pitch (Mandara's parent company sells a line of beauty products and has been known for its therapists' aggressive sales tactics), whether you want it or not. My conscientious massage therapist insisted on making such suggestions -- "I'm required to," she said -- but she kept it low-key.
Don't miss out on the fantastic thalassotherapy pool and sun deck area for spa-goers only (it's free for one hour before or after a treatment; you can also pay $18 a day to use it without a spa service). It's got steamer chairs outfitted with cozy cushions, tables, and the pool, whose water temperature is just above body temperature. It's very private (though on this ship the main pool area never really gets too crazy to begin with).
Gratuities are automatically included on the bill at 18 percent.
The ship has a few recreational facilities -- shuffleboard, Ping-Pong, and a walking/jogging track (13 times around makes a mile).
After a 14-hour shore excursion in Cairo -- and the long, hard slog to Alexandria, where Oceania's Nautica was docked -- everyone was pretty worn out. You could visibly see the exhaustion of the more than 500 folks (of the 650-plus sailing) as they straggled back to the ship from a sea of motor coaches. They were, to be sure, thinking longingly of a relaxing cocktail, a quick buffet dinner ... and then bed.
But just as passengers approached a red carpet that snaked out onto the dock from the gangway, they heard the strains of "When the Saints Come Marching In," by the Nautica Orchestra, tucked up on Deck 5's promenade. A banner hung above the ship's entrance saying "Welcome Home." Passengers were offered fresh juices and hot towels. There was an immediate change in mood as the passengers stood up straighter, smiled genuinely and shook off their weariness. They were jazzed by the reception -- and so were the staffers on hand lining the red carpet saying hello. Christopher, a member of the ship's entertainment team, occasionally broke out into a jig; Bruno, the ship's concierge, broke ranks to greet a familiar passenger with a warm handshake.
This was the most moving of many, many wonderful moments, big and small, that were experienced on a recent Mediterranean cruise aboard Nautica, Oceania's newest ship. Others included the joie de vivre of officers and staff who competed in putting, Ping-Pong and shuffleboard with passengers in a rousing "Officers Challenge Day" tournament. I overheard a guest ask cruise director Leslie Jon what events were planned for the day -- and appreciated the gentle kindness with which he detailed them (he could have just told her to read the daily program). No matter how intense the dinner table conversation, we always enjoyed an interruption by the nightly "Pascal and Andrea" meet-and-greet, in which the ship's chef and restaurant manager visited most, if not all, tables, chatting and laughing. Mind you, these represent just a sampling of special moments.
Nautica is the third ship to join Oceania's fleet, and is in many ways identical to Regatta and Insignia, which have preceded it. The strategy, since the beginning, has been to create an ambience far more reminiscent of an English country house hotel than a cruise ship. There's an adequate range of facilities, yet the atmosphere is cozy and intimate. Decor is similar fleetwide, and all vessels have restaurants such as the Polo Grill, Toscana, and Tapas on the Terrace, along with a Mandara spa and cyber lab. Staff and crew routinely rotate among the three ships, so a returning passenger on any of them is likely to recognize friendly faces. That could also be because Oceania treats its employees well -- and they return, contract after contract.
I sailed on Insignia two years ago and loved it then; what was amazing to me is how much the experience has evolved since. Nautica has benefited from the launch of its older two siblings, and it reflects Oceania's more recent brainwaves (the other ships are being upgraded with Nautica's perks as well). These include the installation of all-teak decking around the pool, the creation of private cabanas, the gentle refurbishment of public rooms and the slight redesign of the Grand Restaurant to accommodate more tables for two. The Vista and Owner's Suites have received complete makeovers. There has also been a strong focus on courting experienced employees -- and you'll find that many of the officers, crew and staff members hail from luxury lines like Crystal and Silversea.
The shore excursions arena has improved enormously, and if the line still pretty much limits itself to mass sightseeing tours via motor coach, it's perhaps because the more mature demographic it primarily attracts won't yet support more adventurous offerings.
Someday, maybe. In the meantime, in an era in which ships are becoming so big that even the Panama Canal plans to expand to accommodate them, Nautica, along with its siblings, occupies the most unique niche in the cruise industry, offering small-ship luxury -- at moderate prices. Even better: The experience is anything but pretentious.
If you define luxury as unparalleled service, outstanding cuisine, an intimately sized ship with just enough of the key bells and whistles (variety of dining options, a gorgeous spa, a range of entertainment venues), intriguing itineraries, and an ambience of warmth, then this ship definitely belongs in that niche. On the other hand, there are also "mass market" factors that don't necessarily hew to luxury standards: Drinks and other extras are priced on an a la carte basis, standard cabins can be small (cozy, but small) with shower-only bathrooms, and there are plenty of inside cabins.
The beauty of Nautica is its ability to keep a steady foot in both camps. It offers enough of the sophisticated amenities that will only become more important as cruising continues to evolve (and attract a new type of passenger). At the same time, the line is savvy in positioning its fares for a range of travelers, from those who consider suites and butlers necessary amenities to those who value luxury without the Mercedes price tag. In the process, Nautica -- not to mention its siblings Regatta and Insignia -- offers the best all-around value in cruising today.
Fellow Passengers
Oceania attracts mostly North American passengers, with a handful of Brits. On most cruises the passengers fall into the mature traveler category -- and most are well-traveled to begin with. In other cases, we were pleased to meet numerous newcomers to the line who represented first time cruisers. The fact that almost half of the folks onboard my cruise had already sailed on Oceania's other ships (remember, this is a cruise line that is just three years old!), speaks volumes about satisfaction.
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