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Old 02-12-2008, 01:36 AM   #1396
Tatania
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Quote:
Originally Posted by FormrCastMbr View Post
I am quoting myself here...

Well, the Chilaquiles was just like the F&W festival!

Like I said above I made it like lasagna and I used a green salsa and pureed it with a cup and a half of water, olive oil and some hot sauce.

I also used corn tortillas that were left out of the package to dry.

This is a keeper.

Salsa I used:



Thanks for a great thread!

Thanks so much for posting the review. I have the 2007 Food and Wine cookbook but haven't had those. Will post some more from there as soon as I have time.
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Old 02-12-2008, 01:40 AM   #1397
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apostolic4life: it's SO cool to have a real chef here. I haven't seen King Arthur flour for sale in this part of Canada so will look for it the next time I'm in the USA. I've borrowed a bread maker for my Disney dinner on Sunday and will make a plain white loaf like they serve at the Poly with Honey Nut butter. That was SO good. I'll serve that with the Kona salad.
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Old 02-12-2008, 09:37 AM   #1398
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Originally Posted by apostolic4life View Post
Flour...........I say if you want a good flour without lots of cost, go with King Arthur all purpose flour. They also sell a high-gluten flour called Sir Lancelot but it is not as widely available unless you have a market that carries specialty flours.............. If you have a stoneware crock or bowl I would suggest warming it in the oven (just like warming plates for a nice dinner) and placing the dough in it to proof.......heat and humidity makes dough happy!!
I have purchased King Arthur before, but have never seen the Sir Lancelot... I'll probably have better luck heading to some specialty markets across the river to Cincinnati. And I have a stoneware bowl!! Never thought about using it for my rising dough!! Thanks for the tip!

Quote:
Originally Posted by Tatania View Post
Haha, I love the little band you set up! It can be fun but like all jobs, can have it's down side (like low pay). Fun things are going to China for the Olympics on a cultural exchange and possibly teaching my Origins of Cuisine courses on crise ships.
How cool! I understand the lower pay for musicians... I studied music in college and changed majors when I realized how limited the opportunities were--- much smaller scale for me-- I'm talking education, not performance; sadly I was never that good. Anyway, after years of teaching ele. school, then staying home with my kids, I'm now back in music-- for my church! It's a much smaller scale, with really no 'pay', but it's my passion and music makes me so happy! Well... so does cooking and eating for that matter!!!

Snow day here so we had the Mickey Waffles, p.39 baked in our Mickey Ears waffler-- big hit! Thanks everyone for posting all these yummy recipes
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Old 02-12-2008, 02:46 PM   #1399
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Originally Posted by Shoppergurl1020 View Post
Does anyone have the recipe for the disney cupcakes that are found on mainstreet or in the hotels??
I too would really be interested in this recipe.
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Old 02-12-2008, 03:01 PM   #1400
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Originally Posted by bnf2 View Post
Sopa De Elote ( p. 83) & Polla A Las Rajas (can't find the page; recipe below)

Happy to rerport...both were excellent! I ordered both on our Dec. '07 trip because I'd liked them so much from the previous trip.

The corn chowder seemed smoother at San Angel Inn- maybe next time I will throw it in the food processor for a few whirls. My family really like it... and we can't believe there is no cheese in this soup! A little 'chunky', but still very good.

Cooked my chicken a little long, but other wise the dish was excellent. Had a little trouble peeling the poblano... any hints? I did not place in indvidual dishes as the recipe called for, but in one... "family style, like Disney" as my 8 years old said.

This coming week I'm hoping to try Coral Reef PepperJack Cheese Grits, 50's Prime Time Cafe Mom's Meatloaf LTT William Penn Pasta I'll be sure to post a review.

Lynninpa... sure hope you are feeling better Thanks again for keeping this thread updated... it's my favorite!

Pollo A Las Rajas ~ San Angel Inn at Epcot's Mexico Pavilion Yield: 4 servings.
4 chicken breast halves
1 cup of chorizo, casing removed and diced
1 large red bell pepper
1 large Spanish onion
1 large poblano chili
1 garlic clove, chopped
1/4 teaspoon ground black pepper
5 tablespoons vegetable oil
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1/2 cup half-and-half cream

1. Season the chicken breast halves with garlic, salt, and black pepper. Place the chicken breast halves in a roasting pan and bake in the oven at 350 for 20 minutes or until cooked.
2. In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating. Peel skin from poblano pepper. Make a slit and remove all the seeds. Slice onion, bell pepper, and poblano pepper into strips.
3. In a heavy skillet heat remaining 3 tablespoons of oil and add chorizo, garlic, onion, and peppers. Cook over medium high heat stirring occasionally until onions and peppers are soft.
4. Add sour cream, half-and-half, black pepper and salt and simmer for three minutes.
5. On ovenproof serving dishes, place 3/4 cup of vegetable mixture. Top with roasted chicken breast. Sprinkle 1/4 cup Monterey Jack cheese on each serving plate. Broil until cheese melts and turns golden. Serve.
Thanks for the review, bnf2! And for the recipe!
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Old 02-12-2008, 03:07 PM   #1401
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Originally Posted by Tatania View Post
Cobblestone Cheese Bread &Vegetable Cream Cheese
Sounds yummy! Thank you, Tatania!
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Old 02-12-2008, 03:08 PM   #1402
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Quote:
Originally Posted by figment fan21 View Post
This is an awesome thread! Anyone know how to make those breakfast potatoes that you get at OKW? They were deliciouse!!!!
I will add it to the list of requested recipes, figment fan21!
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Old 02-12-2008, 03:09 PM   #1403
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Subscribing and making out a shopping list!!
Welcome to the Recipe exchange, Suzibrat!
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Old 02-12-2008, 03:11 PM   #1404
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Quote:
Originally Posted by bnf2 View Post
Made the sauce last night and while we liked it, we thought it was heavy on the chili powder or maybe my paprika too strong. I added a bit more brown sugar and some molasses- that helped.

We had it on chicken and made a BBQ Chicken Pizza... yum!

Thanks, Staci...aka: MickeyWanaBe.. for posting this one!
Thanks for the review!
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Old 02-12-2008, 03:14 PM   #1405
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Quote:
Originally Posted by FormrCastMbr View Post
I am quoting myself here...

Well, the Chilaquiles was just like the F&W festival!

Like I said above I made it like lasagna and I used a green salsa and pureed it with a cup and a half of water, olive oil and some hot sauce.

I also used corn tortillas that were left out of the package to dry.

This is a keeper.
Thanks for a great thread!
Thanks for sharing your own version of a great recipe, FormrCastMbr!
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Old 02-12-2008, 03:16 PM   #1406
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Quote:
Originally Posted by ang View Post
Ok, I came across this.....I went looking for one recipe....will now, I have 10!
Thanks everyone!!
Welcome, ang!
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Old 02-12-2008, 08:05 PM   #1407
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Spoodles: Fruit Pizza with Granola

Spoodles: Fruit Pizza with Granola
Chef Marianne Hunnel

(1) 12 inch pizza shell
(1) 8 ounce package of cream cheese (softened)
¼ cup favorite fruit for topping
¼ cup granola
¼ cup dried fruit

Pre-bake pizza shell. Set aside to cool down. Using a small mixing bowl, place softened cream cheese and fruit topping in the bowl. Mix the two ingredients together. Spread the fruit cream cheese mixture on to the pizza shell. Place the granola and dried fruit on top of the fruit cream cheese mixture. Cut pizza into six or eight pieces

Last edited by lynninpa; 02-12-2008 at 08:14 PM.
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Old 02-13-2008, 08:03 AM   #1408
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Recipe request

Does anyone have the recipe for the Chorizo Stuffed Roast Pork from 1900 Park Fare? We had it in the Spring of 2005 and I forgot to ask for the recipe. (We were celebrating my in-law's 50th Anniversary that night and I was a bit preoccupied!)

If not, I'll send a written request to them for it. It was sooooo good!

Thanks in advance!
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Old 02-13-2008, 03:00 PM   #1409
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Originally Posted by quiltymom View Post
Does anyone have the recipe for the Chorizo Stuffed Roast Pork from 1900 Park Fare? We had it in the Spring of 2005 and I forgot to ask for the recipe. (We were celebrating my in-law's 50th Anniversary that night and I was a bit preoccupied!)

If not, I'll send a written request to them for it. It was sooooo good!

Thanks in advance!
I'll see what I can find and also add it to the list of Requested Recipes, quiltymom.
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Old 02-13-2008, 03:07 PM   #1410
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How did you get theses?
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