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Old 12-27-2007, 02:14 AM   #676
Simbee3
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I absolutely love this thread.
Thanks for all of the hard work. But, I do have a request. Does anyone have the Beef Teriyaki? This one one of our familes favorites and I would love to recreate this dish for them.
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Old 12-27-2007, 09:15 AM   #677
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Originally Posted by Simbee3 View Post
I absolutely love this thread.
Thanks for all of the hard work. But, I do have a request. Does anyone have the Beef Teriyaki? This one one of our familes favorites and I would love to recreate this dish for them.
Happy to hear you are enjoying the Recipe Exchange, Simbee! Are you looking for the Beef Teriyaki from Kona Cafe or another Disney dining spot?

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Old 12-27-2007, 09:21 AM   #678
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Raglan Road: Kevin Dundon

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Originally Posted by Tatania View Post
In case you have the cookbook, is there a recipe for his Banoffi pie or "Bates Banagher Banoffi Beauty". I had Banoffi Pie last summer in Ireland and it was crazy good. If Kevin's cookbook has a recipe I'd love to try it!
I no longer have his cookbook. Thankfully, I had copied a few of my favorites recipes! I do not recall a recipe for Banoffi Pie. I'll search around for you though!
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Old 12-27-2007, 09:32 AM   #679
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Raglan Road: Wild Forest Mushroom Chowder
How I wish I was at Raglan Road right now! Thanks for a great recipe, Tatania. By the way, you must try Ger's Bread & Butter Pudding from Raglan Road! If you can't make it to RR, the recipe is on page one.

Last edited by lynninpa; 12-27-2007 at 01:12 PM.
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Old 12-27-2007, 04:17 PM   #680
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Originally Posted by lynninpa View Post
Happy to hear you are enjoying the Recipe Exchange, Simbee! Are you looking for the Beef Teriyaki from Kona Cafe or another Disney dining spot?

Thanks. I am looking for the recipe from Kona Cafe.
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Old 12-27-2007, 05:17 PM   #681
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Has anyone tried the Le Cellier Mussel recipe yet?
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Old 12-27-2007, 05:19 PM   #682
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Does anyone have the recipe for Tangierine Couscous salad from Tangierine Cafe in the Morocco Pavillion in Epcot?
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Old 12-27-2007, 08:17 PM   #683
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Does anyone have the recipe for Tangierine Couscous salad from Tangierine Cafe in the Morocco Pavillion in Epcot?
I found this recipe yet not sure if it is from Tangierine Cafe or Restaurant Marrakesh.

Couscous Salad
from Morocco, Epcot
Yield - 4 servings

Olive oil for sauteing
1/2 of a red onion
1 teaspoon chopped garlic
1/2 of a sweet red bell pepper
1/2 of a sweet green bell pepper
1/2 of a chopped zucchini
Salt and freshly ground pepper to taste
Nutmeg to taste
Cinnamon to taste
1/2 cup olive oil
1/4 cup raisins
1/4 cup chickpeas (garbanzo beans)
1 cup orange juice
12 ounces cooked plain couscous
2 tablespoons chopped fresh parsley


In a large nonstick skillet, saute onion, garlic, sweet bell peppers and zucchini in olive oil.
Season with salt, pepper, nutmeg and cinnamon. Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice.
Toss vegetable mixture with couscous and pan juices. Add parsley. Mound mixture onto a serving platter and garnish if desired.
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Old 12-27-2007, 08:26 PM   #684
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Kona Cafe: Beef Teriyaki

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Originally Posted by Simbee3 View Post
Thanks. I am looking for the recipe from Kona Cafe.
Hopefully someone will have it! In the meantime, I will add it to the Requested Recipes list.

Last edited by lynninpa; 12-27-2007 at 09:50 PM.
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Old 12-27-2007, 09:44 PM   #685
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Thanks I will be waiting patiently.
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Old 12-28-2007, 07:05 AM   #686
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Oh these recipes sound so good!!! My daugher is picking a recipe a day so that we can make together! Thanks so much for sharing!
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Old 12-28-2007, 08:28 AM   #687
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We have made pretzel bread twice according to the recipe on page 16 of this forum. It has been good both times and taste very much like the pretzel bread at Biergarten. Only problem is...it doesnt brown. It stays white! Help me, what are we doing wrong? We put the eggwash on top like it says which should help give it that golden brown color. So what else can we do, Any suggestions would be great!
I've made soft pretzels before and one recipe I remember used a mixture of baking soda and water instead of an egg wash and they browned really nice. I think it was 4 tsp baking soda to 1/2 cup warm water to dissolve it. Another recipe called for dropping the shaped dough into boiling water and baking soda and boil just for a minute before baking, much like a bagel, but I didn't try that one.
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Old 12-28-2007, 10:17 AM   #688
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Originally Posted by sunshyne1023 View Post
Oh these recipes sound so good!!! My daugher is picking a recipe a day so that we can make together! Thanks so much for sharing!
Did you read the fine print in the rules for using any of these recipes, sunshyne? It clearly states that you must invite all of us over for dinner!
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Old 12-28-2007, 11:01 AM   #689
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Did you read the fine print in the rules for using any of these recipes, sunshyne? It clearly states that you must invite all of us over for dinner!
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Old 12-28-2007, 01:04 PM   #690
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FYI: Pretzel Bread

Traditionally or classically, large soft pretzels are made by way of duel cooking methods. The dough is made, shaped, boiled and baked. Like a bagel, these pretzels are traditionally boiled and fully cooked before going into an oven. This allows a nice soft inside to form while the outside gets that shine and chewy texture. Once the pretzel is boiled, it is placed on a rack to dry, brushed with a glaze (not a sweet glaze, but rather i.e. egg wash, salt water, oil, butter to facilitate the cooking of the crust) then baked to brown. I am not sure if this will help anyone with their pretzel issues, but I hope someone will benefit from the info.. Glad to help if I can!



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