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Old 04-19-2008, 05:28 AM   #2086
apostolic4life
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Quote:
Originally Posted by Tatania View Post
I agree that certain dishes can't be altered too much if they're to have any degree of authenticity. Butchers do sell Beef and Lamb shanks for Osso Bucco and I would use them in the recipe - though even there, some foodies argue the taste is not as delicate as with the Veal.
Kind of like Wiener Schnitzel, it's really supposed to be made with veal but these days you can get it all over the place made with chicken or pork.

PS. I'm so anal about following a recipe to the letter that I've often driven miles and searched for days to get the correct, yet elusive ingredient. I also spend a lot of money on food. It's the obsessive/compulsive in me, LOL.
We must be twins separated at birth!!!



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Old 04-19-2008, 09:29 AM   #2087
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Quote:
Originally Posted by apostolic4life View Post
Help me understand something.......if you are not concerned with following recipes, why collect them???? I guess my advice is for those who actually are looking to follow the directions written in the recipe. I was trying to give an idea to help people who want to follow the recipe but may have an aversion to a certain ingredient..........by simply searing off some chicken and simmering it in the sauce does not impart the deep rich flavor of the Osso Buco. Osso Buco's flavor comes from the slow braise which allows the flavor from the bone to infuse the meat and sauce; the Italian term "ossobuco" references the importance of bone marrow in the dish........can't duplicate that with seared chicken. Yes, you can make the sauce and add chicken, but it is no longer Osso Buco, it is more like a Chicken Cacciatore, not Osso Buco.




I consider a recipe as more of a guideline.

If I want as close a replica to the original I follow the recipe to a t, word for word, but then you start to think...what can I do to change it up a bit?
So you change a bit here and there and see what you come with. Sometimes it works and sometimes it doesn't. I usually don't change the meat, but the herbs and spices or maybe the veggies..thing like that.

I collect cookbooks and recipes the way some people collect figurines or stamps, its a hobby.
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Old 04-19-2008, 12:23 PM   #2088
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Quote:
Originally Posted by apostolic4life View Post
Help me understand something.......if you are not concerned with following recipes, why collect them???? I guess my advice is for those who actually are looking to follow the directions written in the recipe. I was trying to give an idea to help people who want to follow the recipe but may have an aversion to a certain ingredient..........by simply searing off some chicken and simmering it in the sauce does not impart the deep rich flavor of the Osso Buco. Osso Buco's flavor comes from the slow braise which allows the flavor from the bone to infuse the meat and sauce; the Italian term "ossobuco" references the importance of bone marrow in the dish........can't duplicate that with seared chicken. Yes, you can make the sauce and add chicken, but it is no longer Osso Buco, it is more like a Chicken Cacciatore, not Osso Buco.
I apologize for giving you a flip answer earlier. I was just trying to say that I gave the replace-it-with-chicken response without thinking & only commented on the braise portion – completely ignoring the Osso Buco. It was intended to be self-deprecating & not used as advice. Thank you for explaining the term. I really enjoy reading your informed responses. I've learned a lot in reading them. I'll be more careful about answering questions in the future.

As to why I collect recipes...there are several reasons. One is just that once I hit a certain number of Disney recipes, it became a bit of a passion for me to have them...kind of like pins or figurines or baseball cards. I like to look through them, think about WDW, the restaurants where we ate, the wonderful time we had...and sometimes I actually make them.

I make no claim to be any kind of authority on cooking or taste. I just know what works for us - both in terms of preparation & the final product. We enjoy a variety of tastes - something we learned to appreciate while at WDW. The first couple recipes I asked for were followed diligently, like the Flank Steak Marinade, because we were trying to re-create the taste of the food at Boma. We quickly found out that the marinade is great on any steak we grill.

I alter the original recipes when ingredients are difficult to obtain, or the recipe is too high in fat or sugar, or it just contains something one of us detests or can’t eat. I learned to cook from my grandmother...use what you have, eyeball amounts & "do it until it looks right".

It's all about the combination of flavors...ideas I wouldn't normally come up with on my own. My attitude is a lot like greeneye’s…it's a lot like the Rules of Parlay in "Pirates of the Caribbean" where Barbossa tells Elizabeth, "the code is more what you'd call guidelines than actual rules."

Quote:
Originally Posted by Tatania
<snip> I ended up buying 2 Key Lime Vinegars, 1 Blood Orange vinegar (that won't even stretch to the recipe they have on the back which calls for 1 cup of vinegar) and a Raspberry Champagne vinegar. <snip> Anyway, the Key Lime vinegar is very good and can be used on salad without oil. Ironically, the ingredient list on the back is: "white wine vinegar, white grape juice, cider vinegar, natural lime flavoring and natural lemon juice" - so it's just vinegar with juice added. <snip> I've not made the Mama Melrose Bread Soup but had the real deal (Pomadora) last summer in Tuscany. It's a very thick soup and 37 slices bread sound about right for 5 quarts stock. <snip>
I’d love to find those vinegars around here! It might not be so bad to pay that price if I wasn’t also paying shipping. I can justify almost anything. LOL I know not many people would do this, but I’ve even used plain, white vinegar on a salad w/o oil…when I was in the hospital & only allowed 1 fat exchange for the meal. Wine vinegar & balsamic I use that way all the time & they taste fine to me. I’m thinking the Key Lime would be like heaven!

As for the bread – because I was thinking Italian bread when I saw the 37 slices it made me but since it’s white bread I’m sure it’s needed to make the soup thick enough. I was thinking of 1½ inch slices of crunchy Italian bread that has less moisture than white bread & would soak up ALL the liquid. It was the mental image…you know? I’m weird & find humor in almost anything.
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Last edited by piratesmate; 04-19-2008 at 12:30 PM. Reason: spelling
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Old 04-19-2008, 12:52 PM   #2089
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I understand, but the chef in me is a stickler for proper use of recipe names....LOL!

Quote:
Originally Posted by greeneeyes View Post
I consider a recipe as more of a guideline.

If I want as close a replica to the original I follow the recipe to a t, word for word, but then you start to think...what can I do to change it up a bit?
So you change a bit here and there and see what you come with. Sometimes it works and sometimes it doesn't. I usually don't change the meat, but the herbs and spices or maybe the veggies..thing like that.

I collect cookbooks and recipes the way some people collect figurines or stamps, its a hobby.
Guidelines...........did you steal that line from Capt. Jack Sparrow???

I totally agree......changing up recipes and being creative with flavorings is fun, but sometimes when changes are made, the product is no longer similar to the original so it should be given a different name..........a classic example is Alfredo, whenever someone uses a white sauce with parmesan cheese they call it Alfredo when it really is not. Alfredo (classically speaking) is butter, parmigiano reggiano cheese, pasta water, and white pepper, but everyone thinks if it is a white sauce it is Alfredo. True Alfredo is not a cream sauce, even if most people seem to think so.......I guess since I cook for a living and teach Culinary Arts I tend to be a stickler for the facts when it comes to food, food history and techniques; when certain food names are invoked, I expect a certain finished product, but often the product served is far from the original concept. I alter recipes all the time, but I always rename the dish so customers won't get it confused with the original........again, just my two cents.

I also have a cookbook collection..........every chef I know has a massive library for inspiration and fun!



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Old 04-19-2008, 12:59 PM   #2090
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Quote:
Originally Posted by piratesmate View Post
I apologize for giving you a flip answer earlier. I was just trying to say that I gave the replace-it-with-chicken response without thinking & only commented on the braise portion – completely ignoring the Osso Buco. It was intended to be self-deprecating & not used as advice. Thank you for explaining the term. I really enjoy reading your informed responses. I've learned a lot in reading them. I'll be more careful about answering questions in the future.

No apologies needed........I wasn't trying to be jerky, but maybe I sounded that way. Read my last post, it gives you a peek behind the curtain of my thought processes......I am so very much the Anal Retentive Chef of past SNL fame sometimes. I like to help where I can........Thanks for the kind words too!!



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Old 04-19-2008, 01:36 PM   #2091
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Quote:
Originally Posted by apostolic4life View Post
No apologies needed........I wasn't trying to be jerky, but maybe I sounded that way. Read my last post, it gives you a peek behind the curtain of my thought processes......I am so very much the Anal Retentive Chef of past SNL fame sometimes. I like to help where I can........Thanks for the kind words too!!

I didn't think you were being jerky at all. I had read before about your background & totally get where you're coming from. Let me tell you that I really don't like it when I'm eating out & the chef has tweaked the recipe beyond recognition without changing the name and without giving an adequate description to "warn" me before I order. So I really do appreciate knowing that when I read your posts I know I can count on what you've written.

I've posted on the Cooking board for a long time & am pretty open about my thoughts on cooking. I like it to taste good, but don't want to put a lot of effort into it...aka I'm lazy. LOL But because of that I feel somewhat intimidated by all the "foodies" who post on this thread. You are so serious about your cooking & I don't think I have a serious bone in my body.
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Old 04-20-2008, 07:43 PM   #2092
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Quote:
Originally Posted by apostolic4life View Post
We must be twins separated at birth!!!



I kind of suspect that people who go into our kinds of professions HAVE to be a little obsessive-compulsive to succeed, LOL. I've got guests coming in half an hour and and making the Chermoula Roasted Chicken from Jiko. This time I DID alter the amount of cayenne pepper right off the bat. I saw 2 teaspoons for the sauce and knew, from previous experience, that nobody I know can eat anything that hot. I made my own Harrisa to accompany the chicken and that is incendiary enough. I'll post reviews of this and the Edamame Salad and the other Disney stuff on the menu later. I also heard back from Crystal Palace and AKL about the Zebra Domes.
The Cracked Wheat Rye Bread I baked late last night is delicious. We had a two-year-old come over to visit this afternoon and she couldn't stop eating it. The recipe is in "Cooking with Mickey Volume 2 (1986)". Also made the Portobello Mushroom Pasta (50s Prime Time Café) last night and really liked the wine mushroom sauce. That recipe is from "Cooking with Mickey and the Chefs of Walt Disney World" (1998).
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Old 04-21-2008, 02:43 AM   #2093
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Reviews

Well, the dinner party tonight was quite a bit of work but SO worth it because right now I'm basking in the glow of rave reviews. I gave all the credit to the Disney recipes and really enjoyed the process of cooking everything. I had my camera all ready and wanted to take pictures of everything but it's impossible when you're rushing to get everything to the table and people immediately dig in. I managed to get 2 pics before dinner.

Review:
Cocktails - I handed out a cocktail menu so guests could choose their drinks. I tested all of them right before serving - and then made myself a double Gorillas in the Mist!
Moonshine (House of Blues) - no glowstick, but the person loved the drink.
Hula Hoop (Pop Century - p 49) - Ended up quadrupling the recipe but the parties who had it raved.
Eve's Revenge Martini (House of Blues - p 137) One of my faves and think I'll have another after I type this. But then I love sour apple schnapps.
Gorillas in the Mist (Planet Hollywood - p 137) this is very similar to a BBC but I think I like the BBC a little better. I left off the banana chips and chocolate syrup but the drink looks great with the whipped cream and is extremely tasty.
Blue Glow-tini (WDW - p 84) - used the sour mix instead of margarita mix. This is fruity drink very much like a Blue Hawaiian.

Salad: Edamame Salad (Crystal Palace from Delicious Disney) Bad editing of the cookbook AGAIN. After you boil the Edamame in step 1 it never mentions them again : Only one person didn't like the salad because they don't like beans. The rest raved and I didn't have a scrap leftover I had a loaf of the Cracked Wheat Rye (Biergarten) on the table and it was fabulous. I've been baking all our bread for months now and this is one of the best loaves yet.


Edamame Salad


Main Course: Chermoula Roasted Chicken (Jiko - p118), Roasted Red Potatoes (Wilderness Lodge) and Orange Glazed Baby Carrots (Chef Mickey's).
I served the chicken like at Jiko with roasted garlic, Harissa and kalamata olives (no preserved lemons). I rubbed the Chermoula over and under the chicken skin and let it marinate about 2 hours bfore roasting. I added the rest during the roasting. I needn't have worried about it being too spicy/hot as it was PERFECT. One of the best chicken dishes ever. I might actually add more cayenne next time. The Harissa sauce was very good (in tiny amounts on the chicken) and I served the the Chermoula "sauce" directly from the roasting pan. You could probably boil it down and skim the fat but I didn't have the time. The roasted potatoes were simple but tasty. There was a LOT of olive oil and the potatoes were very moist but I'd cut back on the oil next time. The only slight miss were the carrots because the dish looked like a soup - there was THAT much sauce. I was suspicious of the recipe amounts but decided to follow to the letter. The sauce is very sweet (made of orange marmalade and juice) and the carrots were swimming in it. It tasted OK though and if I make it again I'd cut way back on the sauce.

Dessert: Mango Pie (inspired by the Mango Pie at Yak and Yeti's). The pie was to.die.for. it looked just like the one I saw on the Food pic thread from Yak and Yeti's and I bet the recipe I used is similar. It was gelatin, lime juice, mango puree and sweetened condensed milk. Heaven on a fork. I managed to salvage one piece for myself for tomorrow as everyone wanted seconds. This one's a keeper.

BTW, if anyone wants the recipes that are not posted let me know and I'll post them.
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Last edited by Tatania; 04-21-2008 at 03:35 AM.
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Old 04-21-2008, 02:47 AM   #2094
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Quote:
Originally Posted by Disney8704 View Post
Does any one have the recipe for the zebra domes WITHOUT the alcohol and coffee?
This response is from the Sous Chef of Boma himself - "The zebra domes that are sold in Mara, are the same as the zebra domes on the Boma buffet, with the alcohol and espresso. We use Amarulla instead of Kahlua in our zebra domes now. In substitution for the Espresso and Amarulla, you can use Almond extract and Orange extract to taste. Sugar as well.
Meaning, add them until you acquire the desired flavor. They will be similar but will be missing the distinct flavor of the Amarula.
This should make for an interesting variation of our Zebra Domes."
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Old 04-21-2008, 03:24 AM   #2095
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Cinderella's Royal Table

Sous Chef Andrew A Aubin of CRT has generously supplied the following:

Quote:
Originally Posted by Jodijo View Post
Does anyone have the complete recipe for Earl's Poulet with Spinach & Garlic Bread Pudding from Cinderella's Royal Table? I know it is an older recipe. They don't serve it anymore. I found it on 2 other sites but it is incomplete. The recipe calls for a Chicken glaze but it is not included in either one. Your help is greatly appreciated.
Earl’s Poulet
CRT, Magic Kingdom

8 oz Whole Chicken Breasts
7 oz Spinach and garlic bread pudding (see recipe below)
2 oz Chicken glaze (see below)
2 oz Red onion marmalade (see below)
Salt and pepper

Roast chicken breast in oven at 350°F for 1 hour

Red Onion Marmalade:
½ red onion chopped
1oz canola oil
2oz red wine
1oz red wine vinegar
1oz balsamic vinegar
1 tsp sugar
Salt & pepper

Heat red onion in oil. Season with salt & pepper stir until cooked. Add sugar and stir until caramelize. Add wine and vinegar to deglaze. Cook until reduced to syrup-like consistency is reached. Cool and store in refrigerator

Chicken glaze
8oz chicken stock
½ chopped red onion
½ cup chopped celery
½ cup chopped carrots
¼ cup fresh thyme chopped
Pepper salt
½ cup parsley

Dice celery, onion and carrots into large cube. Place with stock in to large saucepan. Cover and bring to boil add parsley and thyme. Season with salt and pepper let simmer for 1 hour. Strain the stock and return liquid to pan
Simmer 30 minutes longer and let reduce.

Spinach and Garlic Bread Pudding
(4 servings)

5 Each Dinner Rolls, cut in 1/2 in. cubes
3 Each Eggs
1 1/2 Cups Heavy Cream
1 Teaspoon Granulated Garlic
2 Each Shallots, sliced
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
3 Slices Bacon, diced
1 package frozen spinach, thawed and drained well

1. Render bacon in frying pan until crunchy, add shallots and cook until tender.
2. Mix eggs and cream in a bowl add the bread and all other remaining ingredients. Soak for about 30 minutes or until when one of the cubes of bread is wet all the way through.
3. Using small 7-oz foil pans (found in your local grocery store) spray pans with a food release (Pam).
4. Portion bread pudding equally into 4 pans and bake at 400 degrees F for 15 minutes.

Plate: Pour chicken glaze onto center of dinner plate. Place bread pudding onto glaze. Then place Chicken onto bread pudding. Top with 2 oz marmalade.


Quote:
Originally Posted by DizneyDogs View Post
Does anybody have the recipes for
Walt's Apple Bread Pudding that they used to serve at Cinderella's Royal Table
Walt's Apple Custard
CRT, Magic Kingdom
Serving Size: 8 Yield: "2 3/4 pounds"

Bread Mix
1/2 pound White Bread
1/2 pound Cheese Danish
1/2 pound Cinnamon Apples

Custard Mix
1 1/8 cups Heavy Cream
3 each Whole Egg
1/4 cup Apple Butter
1/2 cup Apple Juice
1/8 cup Caramel Topping
1 teaspoon Vanilla Extract

Cooking Method
Bread: Chop Bread and Danish with a serrated edge knife into 3/4 inch Dice. Mix in Apples.

Custard Mix: Whip the Eggs just until mixed. Add the remaining ingredients and mix thoroughly.

Toss the Bread mix and the Custard mix together and let sit for 2 hours in order for the bread to soak up the custard. Portion into individual baking dishes and cook at 325 degrees for about 25 minutes or until knife inserted into custard comes out dry.

Per Serving (excluding unknown items): 267 Calories; 15g Fat (50.5% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 116mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.


Quote:
Originally Posted by lynninpa View Post
I am looking for the recipe for the Roasted Shallot Vinaigrette served on the BLT Salad at CRT. Anyone?
Roasted Shallot Vinaigrette
Cinderella's Royal Table & Liberty Tree Tavern, Magic Kingdom
Makes 1 ½ cups

1/2 cup shallots, chopped
1 Tbsp Butter, unsalted
1/4 cup cider vinegar
3/4 cup canola oil
1/4 cup honey
1 Tbsp Dijon mustard
Kosher Salt to taste
Ground white pepper, to taste

Sauté shallots in pan until brown and caramelized. Remove shallots from pan and place in blender or food processor. Deglaze shallot pan with vinegar. Puree all ingredients except oil in blender or food process until smooth. Add oil slowly until dressing is smooth and thick. Refrigerate.


ROYAL POULET
Cinderella’s Royal Table
1 Serving

5 oz Chicken Breast, sliced
2 oz Chicken Stock
1 oz Sliced red onions
4 oz Tomato Pesto
8 oz Cooked Pasta
3 oz Crumbled Feta Cheese
1 oz Chopped Spinach
1 1/2 oz Chopped Garlic
1/2 oz Olive Oil

In a hot sauté pan, place chicken, garlic and olive oil.
Let cook for 2-3 minute and add chicken stock, tomato pesto, and pasta.
Cook until pasta is warm then top with Feta Cheese and fresh chopped spinach.

**Tomato Pesto may be found at a specialty market. If not,
Puree
1 cup of sun dried tomatoes
½ cup . Olive oil,
1 Tbsp. Chopped garlic
1 Tbsp. Parmasean Cheese
1 tsp basil
1 tsp oregano


I don't want to wear out my welcome with the Disney Chefs plus the're going to get very busy in the upcoming months so I REALLY hope we get people who are going to the parks over the summer to request recipes while they're there. If we can steer some of the foodies from the Restaurant reviews here that would be terrific. The more people we have requesting the better our collection gets.
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Old 04-21-2008, 05:49 AM   #2096
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Coconut Flan

Quote:
Originally Posted by Sandy321 View Post
I want the recipe for the flan and Key Lime Pie from Crystal Palace - it has to be super easy - I had the same Key Lime Pie at a different restarant in WDW - -

I know I could taste the sweetened condensed milk - so I want to know....
Quote:
Originally Posted by emmetts View Post
I read about the coconut flan just a couple of weeks ago and it looked yummy. I forgot in which thread it was in/resturant it was in. In any case I would love to have the recipe. Thanks
Quote:
Originally Posted by emmetts View Post
hmm.. no coconut flan recipe yet. I responded to the address given but they haven't answered me yet.
Some posters say this is so good it's worth the price of the buffet.


Coconut Flan
The Crystal Palace, Magic Kingdom, Lake Buena Vista

1 2/3 cups Eggs, beaten
¾ Cup Sugar
3 cups Sweetened Condensed Milk
9 oz Evaporated Milk
2 ½ tablespoons Coco Lopez
1 cup Coconut Milk
1 cup Sugar
1 tablespoon Lemon Juice

In a small pan, over medium heat, melt 1 cup sugar and lemon juice.
Stir constantly, and cook until a dark amber color.
Remove from heat and pour caramel into an 8 inch round pan.
Cool slightly until sugar begins to harden.
In a medium sized bowl, mix all ingredients and slowly pour into cake pan. Bake in water bath at 325°F for about 50 minutes.
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Old 04-21-2008, 12:14 PM   #2097
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Okay, just one think to say. Good thing we 'regulars' are all over the country or I think we would have to invite ourselves to one of your beautiful Sunday Dinner Parties . Gosh, I'm hungry!!!!
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Old 04-21-2008, 12:20 PM   #2098
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Tatania - Would you please post the recipes for some of the things you reviewed?
Harissa Sauce
Orange-Glazed Baby Carrots
Cracked Wheat Rye Bread
Edamama Salad

And another request for those who have posted F&W Festival recipes...If you have the info, would you please let me know what the year & country are for those recipes? I often do themed nights here & it helps to have the country written down. (The year is just because of how I have things organized. ) You can either post the info or PM. Thanks.

Quote:
Originally Posted by Tatania
I don't want to wear out my welcome with the Disney Chefs plus the're going to get very busy in the upcoming months so I REALLY hope we get people who are going to the parks over the summer to request recipes while they're there. If we can steer some of the foodies from the Restaurant reviews here that would be terrific. The more people we have requesting the better our collection gets.
Maybe someone would post a message on one of their threads (with a link back here) asking for some help? The more the merrier!

Oh - and thanks so much for posting all those wonderful recipes. And having you review your meals like that is just terrific! A lot of good input!
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Old 04-21-2008, 06:18 PM   #2099
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Thank you so much!!!!
You Rock!!!
I can't tell you how happy I am right now! You made my day! I have wanted the Earl’s Poulet recipe for a few years now.
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Old 04-22-2008, 02:38 AM   #2100
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Orange-Glazed Baby Carrots, Cracked Wheat Rye Bread, Edamame Salad

Quote:
Originally Posted by disney54us View Post
Okay, just one think to say. Good thing we 'regulars' are all over the country or I think we would have to invite ourselves to one of your beautiful Sunday Dinner Parties . Gosh, I'm hungry!!!!
I'd love to get together with a group for "Disney dinners" once a month where we take turns trying out the recipes. Too bad you aren't closer |

Quote:
Tatania - Would you please post the recipes for some of the things you reviewed?
Harissa Sauce
Orange-Glazed Baby Carrots
Cracked Wheat Rye Bread
Edamama Salad
Harissa (non Disney) but needed as a side for the Chermoula Chicken.

Orange-Glazed Baby Carrots
from Chef Mickey's, Contemporary Resort
Serves 4

1/4 cup nonalcoholic triple sec
1 cup orange juice
1/2 cup orange marmalade
1/2 cup canned mandarin oranges, drained, 1/4 cup juice reserved
2 tablespoons cornstarch
2 tablespoons cold water
1/2 teaspoon salt
1 pound baby carrots
Kosher salt, to taste

Bring the triple sec to a simmer over medium-low heat and reduce by one third, about 7 minutes. Add the orange juice, marmalade, oranges and reserved juice. Bring to a boil and skim off any impurities.
In a separate bowl, use a fork to combine the cornstarch with the water. Add this mixture to the sauce in a slow stream, whisking vigorously to avoid lumping.
Add the 1/2 teaspoon of salt and keep on very low heat.
Boil the carrots until tender, then drain. Mix the sauce into the cooked carrots. Salt to taste.


Cracked Wheat Rye Bread
Biergarten, Germany, Epcot

2 cups cold milk
2 tablespoon sugar
4 tablespoons vegetable oil
2 tablespoons salt
3 eggs
2 cups coarse rye meal
5 1/2 cups bread flour
2 packages active dry yeast

Combine all ingredients in a large mixing bowl with an electric mixer equipped with a dough hook. Blend well for about 10 minutes. Remove dough hook and allow dough to rest for 20 minutes.
Turn dough out onto a floured board and knead lightly into a long roll. Cut into 30 equal pieces and form into balls. Flatten slightly and place on a large, lightly greased baking sheet. Cover and let rise in a warm place until doubled in bulk. *
Bake in a preheated 400-F oven for 20 minutes, or until lightly browned. Serve warm.
* Made 2 loaves and it took about 6 hours in a warm place to double.

Edamame Salad
The Crystal Palace, Magic Kingdom (from Delicious Disney)
Serves 4 – 6

4 cups edamame (young soybeans), fresh or frozen
½ cup rice vinegar
¼ cup sesame oil
1 tsp coarse salt
1 cup napa cabbage
1/2 cup chopped Bok Choy
1/2 cup shredded carrots
1 tablespoon black sesame seeds
1/4 cup shredded white *daikon radish

1. Cook fresh or frozen beans in boiling, salted water for 3 minutes, then chill.
2. In a small mixing bowl, combine vinegar, sesame oil, salt, napa cabbage, and bok choy. Let sit at room temperature for 10 minuntes. (Cabbage will wilt slightly.)
3. Mix in carrots, then refrigerate for 1 hour.
4. to serve, top with sesame seeds and daikon radish.
*Red radishes are not a good substitute.
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Disney Recipe Exchange

First visit to WDW in 1976. Many times since then.


Last edited by Tatania; 04-22-2008 at 03:18 AM.
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