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Old 12-15-2007, 02:36 PM   #601
lynninpa

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Originally Posted by LoriNSC View Post
Just found this thread. You all are making me hungry for WDW food!!!
Happy to hear you are enjoying the Recipe Thread!
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Old 12-15-2007, 03:09 PM   #602
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The Polynesian Resort: Eggs Kamehameha

Several friends & co-workers say I have "wierd taste" in food. Yet this sounds so good! Soo...do you think I have wierd taste?!

The Polynesian Resort: Eggs Kamehameha
(Papeete Bay Verandah)

4 eggs
4 slices of bread, fried in butter
1/2 cup Gruyere cheese, shredded
1/4 cup dry white wine
4 Tbsp butter
Salt
Cayenne pepper

Preheat oven to 400 degrees. Arrabge fried bread in an oven-proof serving dish. Melt cheese in a saucepan with wine. season with salt & cayenne pepper. Pour wine & cheese over fried bread. Melt butter in a frying pan and fry eggs. Place 1 egg on each slice of bread. Put dish in oven under broiler for 2 minutes to glaze tops of eggs. serve at once.
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Old 12-15-2007, 05:19 PM   #603
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TUNISIAN COUS COUS SALAD from Boma

1 cup Soy Sauce
1 teaspoon Ground Ginger
½ cup Sugar
2 cups Water
3 1/3 cups Cous Cous, cooked
To taste Salt and Pepper
1 pound Mushrooms, sliced and roasted
1 each Medium Onion, diced and roasted
1 pound Chicken Breast strips
1 tablespoon Olive Oil
1 each Red Pepper, seeded, diced, and roasted
1 pound Whole Kernel Corn, frozen and roasted
1 cup Diced Tomato
1 cup Cilantro, chopped
Chili Cilantro Dressing (see recipe below)

Method of Preparation

Soy stock: In a medium sized stock pot, heat the soy sauce, sugar, ginger and water and bring to a boil. Then set aside.

In a large bowl or pan, place cous cous and stir in the soy stock and fully incorporate. Then cover and let stand for 5 minutes. Remove lid and break apart the mixture with a fork, creating fluffy kennels of cous cous. Adjust the seasoning with salt and pepper.

On a sheet pan or roasting pan, place the mushrooms, onions, and chicken and roast in the oven at 350o with olive oil. Cook until mushrooms are golden and the chicken is fully cooked.

Add bell peppers and corn kernels and continue to roast and stir for 10 minutes. Remove mixture from the oven. Add tomatoes. Taste and season with salt and pepper.

Combine the cous cous, the vegetable-chicken mixture, and chopped cilantro and fully mix.

Add chili cilantro dressing to the mixture, stir and adjust the seasoning. Reserve or serve.

CHILI CILANTRO VINAIGRETTEBoma – Flavors of AfricaDisney’s Animal Kingdom Lodge


Yield: 8 servings or 2 cups

Ingredients

1 ½ each Jalapeno, seeded
½ cup Rice Vinegar
¼ cup Lime Juice, fresh squeezed
½ cup Honey
½ cup Safflower Oil/Vegetable Oil
1 cup Cilantro, chopped
Dash Pepper



Method of Preparation

1. In a blender or food processor, combine the jalapeno, rice vinegar, and lime juice. Blend until jalapeno is minced.
2. Add the honey.
3. Start the blender and slowly add the oil to make an emulsification.
4. Stop the blender and add the chopped cilantro and pepper.
5. Blend again.
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Old 12-15-2007, 05:21 PM   #604
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SUNDRIED TOMATO CHUTNEY from Boma

1 cup Granulated Sugar
1 cup Water, cool
½ cup Malt Vinegar
1 t. Ginger, fresh, minced
1 t. Coriander, toasted, grind seeds
1 t. Cardamom Powder
1 T. Red Chili Flakes
2 cups Sundried Tomatoes, diced and dehydrated
1 t. Jalapeno, minced and no seeds
1 t. Cilantro, chopped



Method of Preparation

1. In a non-reactive saucepot, combine sugar and water. Wipe down side of pot with water. Be careful to keep sugar mixture clean. Bring to a boil over high heat. Do not stir or move in any way! Cook until amber colored.

2. Add malt vinegar. Stand back and beware of steam.

3. Add all other ingredients except the tomatoes, cilantro, and jalapeno. Stir and bring to a simmer.

4. Allow liquid to reduce and thicken to a thick syrup consistency.

5. Add the tomatoes, cilantro, and jalapeno. Stir up really well.

6. Remove from the heat and cool right away in the refrigerator.
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Old 12-15-2007, 05:58 PM   #605
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Quote:
Originally Posted by dahirsh View Post
Tunisian Couscous Salad & Sundried Tomato Chutney
Thank you for posting two wonderful recipes, dahirsh! They sound delish!
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Old 12-15-2007, 06:39 PM   #606
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Quote:
Originally Posted by lynninpa View Post
Several friends & co-workers say I have "wierd taste" in food. Yet this sounds so good! Soo...do you think I have wierd taste?!

The Polynesian Resort: Eggs Kamehameha
(Papeete Bay Verandah)

4 eggs
4 slices of bread, fried in butter
1/2 cup Gruyere cheese, shredded
1/4 cup dry white wine
4 Tbsp butter
Salt
Cayenne pepper

Preheat oven to 400 degrees. Arrabge fried bread in an oven-proof serving dish. Melt cheese in a saucepan with wine. season with salt & cayenne pepper. Pour wine & cheese over fried bread. Melt butter in a frying pan and fry eggs. Place 1 egg on each slice of bread. Put dish in oven under broiler for 2 minutes to glaze tops of eggs. serve at once.
Well, cheese and white wine are fairly common ingredients in fondue and are paired in many other ways. I imagine it would be like having cheese fondue with an egg on it. Sounds OK to me - but then I'm not a terribly picky eater.... basically if it's not nailed down.......
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Old 12-15-2007, 06:43 PM   #607
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Biergarten: Kartoffelsalat (German Potato Salad)

Biergarten: Kartoffelsalat (German Potato Salad)

1/3 cup olive oil
2 tsp mixed herbs (tarragon, parsley & sorrel)
1/2 cup beef broth
1 Tbsp wine vinegar
1 Tbsp Dijon mustard
2 tsp sugar
3 tsp grated onion
4 large baking potatoes
Salt & pepper

In a small bowl, combine olive oil, herbs, beef broth, vinegar, mustard, sugar & onion. Set aside. Steam potatoes until tneder. Peel and slice potatoes into 1/8 inch slices while still warm. Add to oil mixture and mix carefully. Let stand one hour. Mix again without breaking potatoes and season to taste with salt & pepper. Refrigerate until ready to serve.

Last edited by lynninpa; 12-15-2007 at 07:45 PM.
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Old 12-15-2007, 06:53 PM   #608
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Quote:
Originally Posted by Tatania View Post
Well, cheese and white wine are fairly common ingredients in fondue and are paired in many other ways. I imagine it would be like having cheese fondue with an egg on it. Sounds OK to me - but then I'm not a terribly picky eater.... basically if it's not nailed down.......
Hi Tatania! You could not imagine the craving I have for that recipe! Just call me The Crazed Disney Foodie.
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Old 12-15-2007, 07:37 PM   #609
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Boulangerie Patisserie: Chocolate Mousse

Boulangerie Patisserie: Chocolate Mousse

makes 3 cups

5 ounces semi-sweet chocolate
2 egg yolks, lightly beaten
1/4 cup heavy cream
1 tsp pure vanilla extract
3 egg whites
1/4 cup sugar

Melt chocolate in a double-boiler over warm water. Remove from heat. Combine egg yolks and cream and gradually add chocolate, stirring rapidly. Add vanilla.
Beat egg whites with sugar until stiff peaks form. Gently fold egg whites into chocolate mixture. Spoon mousse into a decorative mold or individual serving glasses and chill until firm, about 2 hours.
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Old 12-16-2007, 12:34 AM   #610
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Vegetable Frittata from the Grand Floridian Cafe

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Originally Posted by fireworks fan View Post
I'm looking for the vegetable frittata recipe from the Crystal Palace. The whole family loved it and I think it would be great for Christmas morning. thanks!
It won't be quite the same but in case we can't get the Crystal Palace recipe before Xmas morning you could try the Vegetable Frittata from the Grand Floridian Cafe. This is from Cooking With Mickey Volume II.

Vegetable Frittata
Grand Floridian Café
1 serving

3 whole eggs
1/4 cup tomato diced
1/4 cups zucchini, diced
1/4 cup mushrooms, diced
2 tablespoons onion, diced
2 tablespoons chives, chopped
2 tablespoons frozen chopped spinach, thawed, drained
2 tablespoons butter
2 tablespoons Parmesan cheese, grated
2 slices tomato
2 thin slices zucchini
salt and pepper to taste

In a medium-sized mixing bowl, beat eggs and fold in tomatoes, zucchini, mushrooms, onions, chives, and spinach.
Melt 2 tablespoons of butter or margarine in a 10-inch nonstick skillet or omelette pan and add egg mixture. Mix egg mixture in pan until partially set. When frittata begins to hold together, sprinkle with Parmesan cheese and top with sliced tomato and zucchini. Continue cooking until eggs are done and garnish is warm. Remove from pan and serve immediately.

Cooks Note: I found there were lots of vegetables to eggs, so depending on the size of your eggs you may want to use less vegetables per serving. The recipe itself is very good.
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Old 12-16-2007, 12:15 PM   #611
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Quote:
Originally Posted by lynninpa View Post

Goofy's Goofy Vegetable Lasagna
Chef Mickey's
Disney's Contemporary Resort

Yield: 8

Ingredients
3 chipotle pepper tortillas
3 zucchinis
2 green peppers
2 red peppers
2 ounces spinach
3 Tbsp. garlic, chopped
3 cups mozzarella/provolone
1 cup ricotta cheese
1 Tbsp. cilantro pesto
1 Tbsp. sun dried tomato pesto
1/2 pint heavy cream
1 tsp. chicken bouillon

Method of Preparation
1.Saute veggies together until Al Dente.
2.Add all Pesto's together with the garlic.
3.Once sauteed, set aside. Blend cheeses. Add heavy cream.
4.In a 12" round casserole dish, start layering with tortilla shell on bottom, then the cheese and then the veggies. Keep doing this until all
is gone, leaving cheese on top.
Has anyone tried making this? Does it have to be baked?
Thanks!

Donna
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Old 12-16-2007, 02:14 PM   #612
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Has anyone tried making this? Does it have to be baked?
Thanks!

Donna
It definitely would need to be baked otherwise you'd have a cold, messy dish with the cheeses and cream not incorporated with the veggies. Most vegetable lasagnas need 30-40 min baking at 350 F.
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Old 12-16-2007, 03:15 PM   #613
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Quote:
Originally Posted by Tatania View Post
It definitely would need to be baked otherwise you'd have a cold, messy dish with the cheeses and cream not incorporated with the veggies. Most vegetable lasagnas need 30-40 min baking at 350 F.
Thanks. I thought it was odd that it didn't include baking. I did a Google search, but the recipe is always the same -- no baking directions.
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Old 12-16-2007, 08:11 PM   #614
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Goofy's Goofy Vegetable Lasagna

Quote:
Originally Posted by Dis13 View Post
Has anyone tried making this? Does it have to be baked?
Thanks!

Donna
I apologize for posting an "incomplete" recipe! I guess I just did not read it through before posting. Yes, it would need to be baked. I agree with Tatania that it should be baked at 350. Yet I would check it after 20 minutes as it calls for tortillas (not "regular" lasagna noodles) which can dry out very quickly.
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Old 12-16-2007, 08:12 PM   #615
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Just came back from a Mickey Christmas vacation and had dinner at Le Cellier- we had the filet mignon on top of cream cheese mashed potatoes.
To say the least it was delicious

Does anyone have the recipe for how they prepare the filet mignon and/or the recipe for the cream cheese potatoes.

Thanks,
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