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Old 11-05-2007, 08:34 AM   #226
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Also still looking for the sauce that goes over the peanut rice, wish I knew the name of it. Oh, yeah, at Boma
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Old 11-05-2007, 03:03 PM   #227
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Quote:
Originally Posted by Disney*Dreamer View Post
Also still looking for the sauce that goes over the peanut rice, wish I knew the name of it. Oh, yeah, at Boma
Sorry I missed this request when posting the Requested Recipes! I just added it to "the list."
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Old 11-05-2007, 03:18 PM   #228
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Thanks lynninpa~!
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Old 11-06-2007, 07:20 AM   #229
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I'm still hoping for the short rib recipe from Jiko if anyone has it (post # 154).

Thanks!
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Old 11-06-2007, 09:54 AM   #230
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Does anyone have the recipe for Chiles en Nogada from the San Angel Inn? Is there an e-mail that I can write to Disney to ask for it?
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Old 11-06-2007, 10:41 AM   #231
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Found this recipe today and it sounds super easy.

Soft Pretzels


Biergarten Restaurant at Epcot's Germany Pavilion



1 package active dry yeast
1 1/2 cups warm water (105 F-115 F)
1 teaspoon salt
1 teaspoon sugar
4 cups all-purpose flour
2 eggs
2 tablespoons water
Coarse salt
Prepared mustard (optional)

1. Stir and dissolve yeast in warm water in a large mixing bowl. Stir in salt, sugar, and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes.

2. Cut dough into 3-ounce pieces and roll into a ball. Allow to rest for about 10 minutes. Roll out dough into strings and then twist dough pieces in the middle. Pick up dough string with two hands, each hand holding one end. Attach the ends to the dough in a pretzel shape. Place pretzel on baking sheet and allow to proof until pretzel string thickness is about double as thick (place in a warm spot with a damp towel on top).

3. Whisk the eggs with water. Brush egg wash on top of pretzels after they proof. Sprinkle with coarse salt. Put on to baking sheets and bake at 400 F for 10-12 minutes, until golden brown. Dip in prepared mustard if desired.
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Old 11-06-2007, 10:43 AM   #232
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Found a lot of dfferent reipes here.
http://www.luxurydisneyguide.com/disneyrecipes.shtml
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Old 11-06-2007, 11:25 AM   #233
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Wow, just found this link, and am sooo excited. I'm at work now, but can't wait to go home and print off all this great recipes, Thanks.
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Old 11-06-2007, 12:14 PM   #234
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The e-mail for Guest Relations at Disney is:

wdw.guest.communications@disneyworld.com in case anyone wants to try a direct request to the restaurants.

Of the 5 requests I've made, I was given the recipes for 2, was told that 1 wasn't available, and was ignored for the other two.
They're probably getting tired of seeing requests come for me :
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Old 11-06-2007, 01:05 PM   #235
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I made the fett. alfredo and it was great. It did seem a bit dy, but I also added extra cheese ( I'm a huge cheese fanatic), so I did add a splash of Half & half (or milk) and it was turned out awesome. PS. I also added a few extra seasonings casue I love to play with my spice rack and pretend I'm a real chef. lol
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Old 11-06-2007, 02:00 PM   #236
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I would love to have the recipe for:
The Lemon Citron Slush at the booth in France
The Almond Cheesecake from Narcosee's and
The scallop potatos from Narcosee's ( the ones they serve with the surf and turf)
Thanks
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Old 11-06-2007, 03:12 PM   #237
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Quote:
Originally Posted by Disney*Dreamer View Post
Biergarten: Soft Pretzels
Thanks, Disney*Dreamer!
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Old 11-06-2007, 03:25 PM   #238
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Quote:
Originally Posted by GDUL View Post
I'm still hoping for the short rib recipe from Jiko if anyone has it (post # 154).

Thanks!
I apologize for missing your request! I just added it to the list.
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Old 11-07-2007, 03:05 AM   #239
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One of our DisBoard members has just returned from the Food and Wine Festival and has taken the time to scan the recipe cards that were handed out at "The Chuckwagon" hosted by the State of Oklahoma, Epcot Food and Wine Festival 2007. I then transcribe them to post here.

She also scanned the index of the 2007 Food and Wine Festival recipe book and has offered to scan the new recipes from that (a quick look at the list shows some repeats from previous years). I'll go over the index and make a list of the new ones that sound interesting. I want to send her a huge thanks for offering to do all of this but I'm not sure of the DisBoard name and don't want to post the real one - but I'm sure she'll see this shout out here.
These recipes sound like they needed genuine campfire to make them!

Sourdough Biscuits
from The Chuckwagon hosted by the State of Oklahoma, Epcot Food and Wine Festival 2007
Equipment: 16 " Dutch oven

For the starter, make night before baking the biscuits
1 package yeast
4 cups warm water
1/3 cup sugar
4 cups flour
1 potato, raw, peeled and quartered

Dissolve yeast in warm water. Stir. Add sugar and stir well. Let sugar dissolve. While stirring, add 4 cups of flour in small amounts until well combined. Peel, wash and cut raw potato into 4 pieces.

4 cups a starter (recipe above)
1/3 cup sugar
2 teaspoons salt
3 teaspoons heaping baking powder
3/4 cup oil
Small amount yeast
3 - 4 cups flour
Melted butter

Sprinkle a little yeast in the starter and mix together. Stirring after you add each item, add the sugar then the salt, the baking powder and oil. Gradually add the flour, stirring until a ball of dough forms.

Place dough on a floured table and sprinkle flour on top. With your hand, flatten out the dough. Cut the dough into 2 inch rounds with a biscuit cutter.

Add a little oil to the bottom of the Dutch oven. Place biscuits in oven and lightly coat with melted butter. Let rise until wrinkles in dough are gone.

Place often over the hot coals and cover with the lid. Cook until golden brown.



Baking Powder Biscuits
Equipment: 16 " Dutch oven

6 cups flour
3 tablespoons baking powder
1 1/2 teaspoons kosher salt
1 cup plus 2 tablespoons shortening
2 1/4 cups milk

Mix flour, baking powder and salt. Cut shortening in - stir in milk until dough forms a ball. Flatten out with hands. Cut with 2 inch biscuit cutter. Lightly oil bottom of Dutch oven. Place biscuits in oven. Set oven on hot coals and cover with lid. Cook until golden brown.




Peach Cobbler
Equipment: 14" Dutch oven

For the crust
3 cups flour
1 teaspoon salt
1 cup butter-flavored Crisco
1 egg and water to make 3/4 cup

For the filling
1 gallon sliced peaches less 2 cups juice
2 1/2 cups sugar
2 teaspoons almond
1/4 teaspoon cinnamon
Dash of salt
1/3 cup margarine or shortening
8 tablespoons cornstarch

For the crust, combine flour and salt together. Mix in Crisco until well combined. Add egg mixture and stir thoroughly. Roll out dough and set aside.

For the filling, makes the peaches, sugar, almonds, cinnamon, and salt together. Cook and thicken the mixture with cornstarch and water over fire until well combined. Grease a 14" Dutch oven with the margarine and add the peach mixture. Top with the crust dough - place oven on hot coals and cover with lid until crust is golden brown.

Quick Peach Cobbler
Equipment: 16" Dutch oven

3/4 cup margarine or shortening
3 3/4 cups sugar
3 cups flour
1/2 teaspoon cinnamon
6 teaspoons baking powder
3 dashes salt
3 cups milk
3 teaspoons almond extract
1 1/2 gallon sliced peaches less 3 cups juice

Melt margarine in Dutch oven. In a mixing bowl, combine sugar, cinnamon, baking powder, salt, milk and extract. Add the flour in small amounts stirring well. Pour batter into margarine in the Dutch oven. Pour in peaches last. Don't stir. Bake 25 to 30 minutes with slow coals under oven and hot coals on lid until done (crust should be golden brown).
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Old 11-07-2007, 06:28 AM   #240
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Quote:
Originally Posted by lynninpa View Post
I apologize for missing your request! I just added it to the list.
No problem! I appreciate you doing this! Thanks!
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