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Old 01-04-2008, 04:40 PM   #796
Prinny27
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Rum Runner from the Dawa Bar (Animal Kingdom)

This is before the recent change to the recipe.

1/2 oz. Myers Dark Rum
1/2 oz. any type of brandy
1/2 oz. creme de banana
1/2 oz. blackberry brandy
2 oz. orange juice
2 oz. pineapple juice
1/4 oz. grenadine
2 oz. sour mix

Combine above ingredients and shake. Place 1 oz. Bacardi 151 rum as a floater. Garnish with an orange slice or cherry.
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Old 01-04-2008, 04:41 PM   #797
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Breakfast Pizza

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Originally Posted by Joan S. View Post
Thanks so much!! I will try this tomorrow morning since it is Saturday and my DS is having a few friends sleep over!! This seems to be the same one that they serve at Crystal Palace, but I have not had the one at Chef Mickey's. Do you know if it is the same recipie??
I would say that the Breakfast Pizza at CM and at CP are from the same recipe. Of course, I could be wrong but they tasted exactly the same to me! By the way, I grew up in Barrington! Am in Warwick now.
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Old 01-04-2008, 04:52 PM   #798
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Does anyone happen to have the recipe for the lamb & barley soup they used to have as an appetizer at the Rose & Crown? That was my favorite and I was so upset when they took it away! Thanks!

Is this the recipe you are seeking?

SCOTCH BARLEY SOUP

Rose & Crown Pub & Dining Room - United Kingdom Showcase - EPCOT Center.

1/4 c. butter
1 c. diced white part of leeks
1 c. chopped onion
1 c. diced carrots
1 c. chopped celery
1 c. diced white turnips
1 lb. mutton or lamb neck or breast (or use 1/2 lb. ground lamb)
2 to 3 tbsp. all-purpose flour
1 c. pearl barley
4 qts. chicken broth (128 oz.)
2 to 3 tbsp. cornstarch
1 1/2 c. Half and Half
Salt and freshly ground pepper to taste

Heat butter in a large saucepot and saute leeks and onion for 5 minutes. Add carrots, celery and turnips and continue cooking for 10 minutes.
Remove fat and fell from lamb and grind meat in a food processor with the steel blade or a grinder. (Or buy already ground lamb.)

Add the meat to vegetables and cook and stir to keep meat from lumping, until it is lightly browned. Sprinkle flour over meat to absorb fat.

Meanwhile, cover barley with boiling water and let stand 10 minutes. Drain and rinse with cold water. Add to vegetables and meat with 1 cup chicken broth. Cover and let steam over low heat 10 minutes. Add remaining chicken broth and bring to a boil. Reduce heat and simmer 1 to 1 1/2 hours or until barley is tender.

Blend cornstarch and Half and Half and stir into soup. Let boil until slightly thickened. Add salt and pepper to taste. NOTE: This soup freezes well. Yield: 5 quarts.
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Old 01-04-2008, 05:16 PM   #799
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Dawa Bar (AK) Rum Runner

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This is before the recent change to the recipe.
Thanks, Prinny!
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Old 01-04-2008, 05:23 PM   #800
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Rose & Crown: Scotch Barley Soup
Thank you, CrazedDisFan! This sounds delish!!
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Old 01-04-2008, 05:32 PM   #801
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LynninPA,

Thanks for all your hardwork on this thread! It is VERY organized, up-to-date, informative and helpful!!! CHEERS to YOU!!!



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Old 01-04-2008, 06:09 PM   #802
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Originally Posted by CrazedDisFan View Post
Is this the recipe you are seeking?

SCOTCH BARLEY SOUP

Rose & Crown Pub & Dining Room - United Kingdom Showcase - EPCOT Center.

1/4 c. butter
1 c. diced white part of leeks
1 c. chopped onion
1 c. diced carrots
1 c. chopped celery
1 c. diced white turnips
1 lb. mutton or lamb neck or breast (or use 1/2 lb. ground lamb)
2 to 3 tbsp. all-purpose flour
1 c. pearl barley
4 qts. chicken broth (128 oz.)
2 to 3 tbsp. cornstarch
1 1/2 c. Half and Half
Salt and freshly ground pepper to taste

Heat butter in a large saucepot and saute leeks and onion for 5 minutes. Add carrots, celery and turnips and continue cooking for 10 minutes.
Remove fat and fell from lamb and grind meat in a food processor with the steel blade or a grinder. (Or buy already ground lamb.)

Add the meat to vegetables and cook and stir to keep meat from lumping, until it is lightly browned. Sprinkle flour over meat to absorb fat.

Meanwhile, cover barley with boiling water and let stand 10 minutes. Drain and rinse with cold water. Add to vegetables and meat with 1 cup chicken broth. Cover and let steam over low heat 10 minutes. Add remaining chicken broth and bring to a boil. Reduce heat and simmer 1 to 1 1/2 hours or until barley is tender.

Blend cornstarch and Half and Half and stir into soup. Let boil until slightly thickened. Add salt and pepper to taste. NOTE: This soup freezes well. Yield: 5 quarts.
Hmmm... not sure. I know on their menu (at least until last May when they had taken it off) it said Lamb & Barley Stew. But this definitely looks like it fits the bill. Thank you!
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Old 01-04-2008, 06:12 PM   #803
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LynninPA,

Thanks for all your hardwork on this thread! It is VERY organized, up-to-date, informative and helpful!!! CHEERS to YOU!!!




I agree - excellent job!!!
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Old 01-04-2008, 06:27 PM   #804
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LynninPA,

Thanks for all your hardwork on this thread! It is VERY organized, up-to-date, informative and helpful!!! CHEERS to YOU!!!



I'll agree as well!!!!!!! You are the Woman!!!!!!!
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Old 01-04-2008, 07:52 PM   #805
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Couldn't resist one last visit here and am glad I did because I was able to add a new recipe to my personal collection - didn't have the Hula Hoop yet.

I seem to remember the poster saying the ESPN cucumber salad is sweet/sour rather than only sour. The sweet/sour dressing is typically how Germans dress cucumber salad and is how I know it. The above recipe is OK but is not the same.
Probably not the right one again, but here is another one I can across...

Cucmber, Tomato, and Red Onion Salad
from Jiko

1 English cucumber
1/2 teaspoon coarse salt
1/2 red onion, very thinly sliced
2 tomatoes, cubed
Vanilla Dressing (recipe follows)
Coarse salt and freshly ground black pepper, to taste
Melon Vinaigrette (recipe follows)
1/4 pound arugla

-Cut cucumber in half, seed, slice fine, and place in a stainless steel bowl
-Add salt, mix well, and let sit for 30 minutes at room temperature.
-Drain water from cucumber and mix with onions and tobatoes.
-Add 1/4 cup od vanilla dressing (reserve the rest) and season with salt and pepper to taste.
-In the center of a large plate, mound the tomatoe, cucumber, and red onion and drizzle 2 tablespoons of melon vinaigrette around them.
-Top with the arugula tossed with 2 tablespoons of vanilla dressing.

Vanilla Dressing
1/2 cup white balsamic vinegar (you may substitute malt or cider vinegar, but do not use brown balsamic)
1/2 tablespoon vanilla extract
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste
-Whisk all the ingredients together, adjust seasoning to taste, and set aside.

Melon Vinaigrette
1/4 cup cantaloupe juice
6 tablespoons watermelon juice
Pinch each of coarse salt and freshly ground black pepper
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/4 cup cottage cheese
1/2 teaspoon finely sliced basel leaves
-Juice the cantaloupe and watermelon (cut into small pieces and squeeze by hand or use an old-fashioned glass or metal orange juicer) and measure amounts needed.
-Mix in salt and pepper, then lemon juice.
-Whisk in olive oil and adjust seasoning. Set aside.
-When ready to serve, mix in cottage cheese and basil.
Note: Both dressings can be made the day before and kept refrigerated. Never refrigerate tomatoes - they are more flavorful at room temperature.
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Old 01-04-2008, 08:04 PM   #806
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What about Key Lime Pie?
Quote:
Originally Posted by TigerKat View Post
I agree!
That is what I was planning to do until my ds came home and said "no desserts". Now I am stuck since we need to do a main dish. I am guessing maybe a shrimp with citrus. I would like to use a Disney recipe as I thought it would be fun to combine a regional food with a regional tourist attraction. Gotta get him an A on the report.
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Old 01-04-2008, 08:15 PM   #807
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Quote:
Originally Posted by Tatania View Post
Couldn't resist one last visit here and am glad I did because I was able to add a new recipe to my personal collection - didn't have the Hula Hoop yet.

I seem to remember the poster saying the ESPN cucumber salad is sweet/sour rather than only sour. The sweet/sour dressing is typically how Germans dress cucumber salad and is how I know it. The above recipe is OK but is not the same.
Found one more... It is an old one, but is sweet & sour (I think), yet not German.

Cucumber Salad with Dressing
from Papeete Bay Verandah - Polynesian Village Resort

2 1/2 cups peeled and sliced cucumbers
1/2 teaspoon salt
3 tablespoons vinegar
3 tablespoons heavy cream
2 teaspoons coconut milk
1/8 teaspoon sugar
1/2 teaspoon sesame oil
1/2 teaspoon chopped chives
4 lettuce leaves
4 sprigs parsley
8 radish slices
1 tablespoon seasame seeds

-Combine cucumbers, salt, and vinegar and marinate for 30 minutes in the refrigerator. In a separate bowl, mix heavy cream, coconut milk, sugar, and sesame oil. Beat until of medium consistency. Drain cucumbers well and add dressing and chives. To serve, place salad on lettuce leaves, garnish with parsley, radishes and sesame seeds.
__________________________________________________ _______________

My grandma (German) used to make a cucumber salad. We still make it today, yet we don't have a recipe for it. It is both sweet and sour! We peel and slice the cucumbers up. Slice up an onion and add it to the cucumbers. Soak them in salt water for about 30 minutes. Drain some of the water off and add cider vinegar and sugar. In the summer if we have fresh tomatoes we add wedges of tomato. Depending on who makes them they all taste different. My dad and I prefer them much more sour so we drain more water and add more vinegar. Once in a while they take your breath away! My mom perfers them sweeter. They are better the longer they sit. The love the leftovers the next day or even a couple days later!
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Old 01-04-2008, 08:35 PM   #808
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That is what I was planning to do until my ds came home and said "no desserts". Now I am stuck since we need to do a main dish. I am guessing maybe a shrimp with citrus. I would like to use a Disney recipe as I thought it would be fun to combine a regional food with a regional tourist attraction. Gotta get him an A on the report.
Not sure about the cost of this one, but it is the shrimp/citrus thing from Disney!

Shrimp Scampi with Orange Harissa
from Narcoossee's at Disney's Grand Floridian Resort & Spa

Servers 4 as an Appetizer or 2 as an Entree - Maybe you could use smaller shrimp and make the servings smaller.

2 tablespoons butter
2 tablespoons Harissa (recipe follows)
12 large shrimp, peeled and devined, tail on or off
Cilantro, for garnish

-Melt butter in a skillet or saute pan over high heat. Stir in harissa, then add shrimp and saute about 3 to 5 minutes until shrimp are pink, firm, and slightly opaque.
-To serve, garnish with cilantro. Delicious with rice, couscous, or bulgur wheat.

Harissa
2 roasted peppers, skin removed
2 garlic cloves
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup olive oil
3 tablespoons orange juice
1/2 teaspoon orange zest
1/4 teaspoon red pepper flakes, optional

-Combine all ingredients in food processor or blender to make a paste. Refrigerate until ready to use.

Note: You can buy roasted peppers or make your own. To roast at home, cut pepper in halves or quarters; remove seeds and membranes. Place on a foil-lined roasting pan. Broil skin-side up until skins are blackened. Transfer to a bowl, cover with plastic wrap, and let pepper steam and cool for 15 to 20 minutes. Peel and discard the skins.

HTH
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Old 01-04-2008, 08:39 PM   #809
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Quote:
Originally Posted by CruisinEars View Post
That is what I was planning to do until my ds came home and said "no desserts". Now I am stuck since we need to do a main dish. I am guessing maybe a shrimp with citrus. I would like to use a Disney recipe as I thought it would be fun to combine a regional food with a regional tourist attraction. Gotta get him an A on the report.
How about a coconut shrimp with an orange marmalade dipping sauce? Not sure if there is a Disney recipe for this or not.
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Old 01-04-2008, 08:42 PM   #810
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I'll agree as well!!!!!!! You are the Woman!!!!!!!
BTW, I totally agree with that!

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