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Old 10-21-2011, 08:12 AM   #3091
GazerBeam
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Quote:
Originally Posted by Camno's Mama View Post
I have a question about the Guinness Brown Bread, if anyone can answer.

3/4 lb whole wheat flour
4 lb AP flour

Is this correct? It just seems like a lot, and I want to make sure before I make it.

TIA!
It is a lot. That is the recipe the restaurant uses to make one 'batch' of the brown bread muffins. What I usually do is divide that recipe by 4, and that is enough to make one healthy 9x5 or so loaf, (which I think is better than the muffins anyway)
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Old 10-21-2011, 06:10 PM   #3092
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Quote:
Originally Posted by GazerBeam View Post
It is a lot. That is the recipe the restaurant uses to make one 'batch' of the brown bread muffins. What I usually do is divide that recipe by 4, and that is enough to make one healthy 9x5 or so loaf, (which I think is better than the muffins anyway)
Thank you! Made it and cannot wait to try it!
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Old 10-24-2011, 09:35 PM   #3093
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I have no clue if this one has been asked for. But, I fell in LOVE with the carrot cake cookie from DHS!!! Yum!!
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Old 10-25-2011, 09:22 PM   #3094
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i am trying to find a recipe for the griddled greek cheese that was at f and w
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Old 10-30-2011, 03:26 PM   #3095
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Sugar cookies!!!!!

Does anybody have the recipe for the sugar cookies from anywhere (Perferably the Crystal Palace) in Disney World????They are my absolute FAVORITE!!!!!! Please let me know!!!!!!
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Old 10-30-2011, 06:05 PM   #3096
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Apple Strudel

Apple Strudel Recipe from Biergarten




Ingredients


Strudel Dough:
½ cup bread flour
1 cup all-purpose flour
½ tsp salt
1 egg yolk
¼ cup warm water
2 tsp vegetable oil

Apple Filling:
2 lb apples, sliced
½ cup melted butter
4 Tbsp toasted breadcrumbs
¼ cup raisins
4 Tbsp granulated sugar
¼ tsp cinnamon

Yield: 8 servings

--------------------------------------------------------------------------------
Method
--------------------------------------------------------------------------------

Mix together the bread flour, all purpose flour, and salt in a mixing bowl using the dough hook on a mixer.

Slowly add the egg yolks, oil and warm water on medium speed until the dough pulls away from the side of the bowl, but slightly sticks to the bottom of the bowl. Remove from the mixing bowl and place in a sealed container, covering with vegetable oil.

Place dough in refrigerator overnight.

Remove from refrigerator and gently wipe off the excess oil from the dough. For best results, place a clean, lint free towel on the kitchen counter and gently pull the dough with your hands until the dough is paper thin, shaping into a rectangle.

Once you have stretched out the dough, place 3 Tbsp of the breadcrumbs on the long end of the dough closest to you approximately 3" wide.

Mix together apples and raisins and place on top of bread crumbs.

Mix together sugar and cinnamon. Sprinkle over apple mixture. Sprinkle remaining breadcrumbs over apple mixture.

With a pastry brush, brush melted butter on the dough that is exposed. Grabbing the towel with the side where the apple mixture, roll the dough to the other end making sure that the apple mixture inside is even.

Brush the outside of the dough with more of the melted butter.

Bake at 400ºF degrees for approximately 25 to 30 minutes or until dough is golden brown. Let cool at room temperature for approximately 30 to 45 minutes, then slice with a serrated knife into 8 equal portions.




I tried this and it was REALLY GOOD!!!!
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Old 11-03-2011, 04:51 PM   #3097
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Subbing!! So many yummy recipes
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Old 11-05-2011, 01:07 PM   #3098
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bump

Still wondering about the sugar cookies....
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Old 11-06-2011, 06:01 PM   #3099
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I emailed guest relations for the recipe for Magic Cookie Bars from POR. Here's what I received from Peggy Bishop:

MAGIC COOKIE BARS

INGREDIENTS
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce can) Eagle Brand Sweetened Condensed Milk
6 oz package semisweet chocolate morsels
1 1/3 cup flaked coconut
1 cup chopped nuts
6 oz Butterscotch morsels

DIRECTIONS
Preheat oven to 350 degrees F (325 for glass dish) In 13x9 in baking pan melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND evenly over crumbs. Layer evenly with remaining ingredients. press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.
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Old 11-07-2011, 04:00 PM   #3100
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Quote:
Originally Posted by jojo9610 View Post
I emailed guest relations for the recipe for Magic Cookie Bars from POR. Here's what I received from Peggy Bishop:

MAGIC COOKIE BARS

INGREDIENTS
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce can) Eagle Brand Sweetened Condensed Milk
6 oz package semisweet chocolate morsels
1 1/3 cup flaked coconut
1 cup chopped nuts
6 oz Butterscotch morsels

DIRECTIONS
Preheat oven to 350 degrees F (325 for glass dish) In 13x9 in baking pan melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND evenly over crumbs. Layer evenly with remaining ingredients. press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.
I love magic cookie bars, I've been making them for years! There are so many variations and so easy to make!
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Old 11-11-2011, 07:58 PM   #3101
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Looking for Recipe of Blue Bayous roasted steak and also Chocolate pegan pie

Hello,

I am thrilled to have the recipe for the Prime Rib and Cajun potatoes but recently they have a New York Steak that was roasted over rock salt and had a rub of seven types of pepper. Does anyone have this recipe.


Also, when they had a larger desert cart there was a type of pecan pie that had a bit of chocolate in it. I always had it during the Holiday season at Disneyland. I would love to have these recipes.
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Old 11-12-2011, 05:34 PM   #3102
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Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce
Epcot Food and Wine Festival 2011, American Adventure pavilion
Makes 6-8 servings.

1 store-bought spice cake mix, prepared per package directions and cooled
1/3 cup plus 2 tablespoons old-fashioned oats
1/4 cup plus 2 tablespoons flour
1/4 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, melted
1/2 cup apricot jam
1/4 cup orange juice
1 egg yolk (or 1/4 cup pasteurized egg yolks)
3/4 cup canned pumpkin pie filling
3/4 cup white chocolate chips
1 cup heavy cream
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries , plus extra as garnish

Prepare cake as following package directions. Cool completely. Cut into cubes and set aside.

To make streusel:
Preheat oven to 325°F. Line a sheet pan with foil; set aside.
Combine oats, flour, brown sugar and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly. Pour onto prepared sheet pan. Bake 15 to 20 minutes, or until golden brown. Set aside to cool; crumble into small pieces. Set aside.

To make apricot-orange sauce:
Combine apricot jam and orange juice in a medium mixing bowl. Whisk together until smooth. Set aside.

To make pumpkin mousse:
Combine egg yolk and pumpkin pie filling in a medium mixing bowl. Place white chocolate chips in a microwave safe bowl. Microwave on HIGH for 2 minutes or until melted and smooth, stopping every 30 seconds to stir. Stir melted white chocolate into pumpkin mixture. Using an electric mixer on high speed, whip cream in a medium mixing bowl until stiff peaks form. Gently fold whipped cream into pumpkin mixture.
To assemble trifle:

Place a dollop of mousse at the bottom of a serving dish. Top with Craisins® dried cranberries and a drizzle of sauce. Place a few cubes of cake over mousse. Top with another layer of mousse, Craisins® and sauce, then top with streusel. Garnish with a few Craisins® on top.


Baked Pumpkin Cheesecake
Raglan Road, Downtown Disney
Serves 12

Crust:
550g/1lb 4 oz. digestive biscuits (editor’s note: a common USA substitute is graham crackers)
225g/8 oz. /2 sticks butter, melted

Spiced Topping:
1 medium pumpkin (35g/12oz/3 cups of pumpkin flesh peeled, seeded and chopped) (you can substitute canned pumpkin for fresh pumpkin in the same amounts)
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground ginger
375g/13oz/generous 1 ½ cups cream cheese
225g/8 oz. /scant 1 ¼ cups (solidly packed) Demerara sugar (You can substitute light brown sugar)
3 large free-range eggs
½ tsp. vanilla extract
50ml/2fl oz. / ¼ cup Baileys cream liqueur
Honey, for drizzling
Icing/Confectioner’s sugar, for dusting
Fresh mint sprig, to decorate

1. Preheat the oven to 170°C/325°F/Gas Mark 3. Break the biscuits up in a crumb like consistency in the food processor or by placing them in a freezer bag and bashing them with a rolling pin. Tip into a bowl and mix in the melted butter. Using a large spoon or a potato masher, press the mixture onto the base of a 20cm/8in loose-bottomed spring form tin. Bake in the oven for 8-10 minutes, or until just firm. Remove from the oven and allow the mixture to cool down.
2. Place the pumpkin chunks on a baking tray and bake in the oven for 35 – 45 minutes, or until they have softened completely. Transfer to a food processor or blender, then add the spices and blend until completely smooth – leave the blender running for at least 3 minutes. Allow to cool thoroughly.
3. In a large mixing bowl, cream the cheese with the sugar until light and fluffy. Mix in the eggs, spiced pumpkin puree, vanilla extract and Baileys. Make sure the mixture is completely blended together. Pour the mixture on top of the biscuit base and transfer to the oven for 40 – 45 minutes, or until the mixture is set around the edges but still slightly wobbly in the centre. Allow to cool slightly, then refrigerate for at least 3 hours but preferably overnight.
4. Drizzle with just a little honey if you like and slice with a hot sharp knife. A shake of icing sugar and a sprig of fresh mint on each slice will finish it perfectly.


Chocolate Peanut Butter Marshmallow Squares
Epcot and Disney’s Hollywood Studios Private Events Menu
Makes approximately 40 squares.

1 cup butter
1 cup peanut butter
24 ounces semisweet or milk chocolate
10.5-ounce bag mini marshmallows
12-ounce bag peanut butter chips (or salted peanuts)

Combine butter, peanut butter and chocolate in a double boiler, stirring just until smooth. Remove mixture from heat. Stir in 4 cups of mini marshmallows, followed by 1 cup of peanut butter chips. Working quickly so the chips don’t completely melt, spread mixture into a buttered 9×13-inch baking dish. Scatter remaining peanut butter chips and marshmallows across the top and lightly press them into the surface to set. Cool in refrigerator before cutting into squares. Store in an airtight container at room temperature.


Olive Tapenade Stuffed Lamb with Balsamic Fig Glaze
Epcot Food & Wine Festival 2010, Robert Irvine Demo
Serves 4

2 racks domestic lamb
2 cups breadcrumbs
1 cup Kalamata olives - pitted and diced
1/2 cup rehydrated sun-dried tomatoes - minced
2 tablespoons minced garlic
1 tablespoon basil, minced
1 tablespoon rosemary, minced
1 tablespoon grape seed oil

Method for Lamb:
Season exterior of a lamb with salt and pepper, then in saucepan over medium-high heat, bring grape seed oil to verge of smoking. Once oil is hot, add the seasoned lamb, to hot oil and sear to a golden-brown; this should take 4 to 5 minutes, reduce heat to medium and repeat searing process on both sides, then remove lamb from heat.
Allow lamb too cool to the touch then spread top of lamb rack with apricot glaze and finished with breadcrumbs, evenly topping, then finish in 400°F oven for 10 to 12 minutes or until desired temperature is achieved.
Remove lamb from oven and Handel, allowing rack to rest for five minutes. Slice and serve with balsamic fig glaze and starch of choice.

Method for Stuffing:
In mixing bowl blend, by hand or with a wooden spoon, olives, basil, rosemary, salt, pepper, tomatoes, olive oil and garlic. This mixture will be our stuffing for the lamb. Next with a knife steel, knife or dowel create a 1/4 inch hole through I of lamb chop, side to side. Carefully fill lamb with previous stuffing and hold cold preparing sauce.

Balsamic Fig Glaze
1 quart Balsamic vinegar, dark, Modena Vinegar
1/4 cup figs, fresh
salt and pepper to season
1 tablespoon granulated sugar
2 tablespoons grape seed oil, optional cooking method

In heavy bottomed sauce pot, over low heat reduce vinegar by 50%, then reduce to minimum heat, add sugar and figs and further reduced by 30% volume, remove from heat when you have 3/4 cup vinegar remaining.
Remove from heat and pour through strainer to remove remaining figs.
Note: the vinegar needs to be stirred throughout the process, to not burn.


Roast Beef Tenderloin with Cranberry-Red Wine Sauce
Epcot Food & Wine Festival 2011, Chef Ming Tsai Cooking Demo
Serves 6

1 tablespoon olive oil
1 (2 lb.) center-cut beef tenderloin
salt and pepper
3 tablespoons butter
1/3 cup minced shallots
2 garlic cloves, minced
1 cup red wine
1 cup Ocean Spray® 100% Juice Cranberry Juice Blend
3/4 cup beef broth
1 teaspoon chopped fresh thyme

Heat oven to 425°F. Spray small rimmed baking sheet with cooking spray. Heat oil in large wide skillet over medium-high heat until hot. Add beef and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium if necessary. Place beef on baking sheet; season beef with salt and pepper. Reserve skillet.
Bake 20 to 25 minutes or until internal thermometer reaches 132 to 135 for medium-rare. Let stand loosely covered 10 minutes before slicing.
Meanwhile, add 1 tablespoon of the butter to reserved skillet and melt over medium heat. Add shallots and cook 1 minute. Add garlic and cook 20 seconds. Add wine and increase heat to high. Add cranberry juice, beef broth and thyme and boil 10 to 15 minutes or until slightly thickened (you’ll see the bottom of the pan as you stir). Reduce heat to medium and whisk in remaining 2 tablespoons butter; strain. Serve with Cranberry Gingered Sweet Potatoes and Bok Choy with Fermented Black Beans and Ginger.

Cranberry Gingered Sweet Potatoes
Serves 4

6 Tablespoons Butter
6 Garlic Cloves, Peeled
2 Tablespoons Finely Chopped Fresh Ginger
1 1/2 Cups Heavy Cream
1/2 Cup Chopped Ocean Spray® Craisins® Dried Cranberries
4 Medium Sweet Potatoes, Forked, Wrapped in Foil and Baked Through
Salt and Freshly Ground Black Pepper to taste

Set oven to 350ºF and bake foil wrapped Sweet Potatoes until they can be pierced easily with the tip of a knife, 45-60 minutes. Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm.
Prepare sweet potato mash: unwrap hot sweet potatoes and scoop flesh into a food processor. Add the cream and process until well blended. Add the remaining butter and season with salt and pepper, add Ocean Spray® Craisins® Dried Cranberries and pulse until smooth.
For a more country style mix in a heat proof bowl with a potato masher instead of a food processor. Add the cream and process until well blended. Add the remaining butter and season with salt and pepper, add Crasins and blend until smooth.

Bok Choy with Fermented Black Beans and Ginger
Serves 4

1 tablespoon of garlic, minced
1 tablespoon of ginger, minced
½ tablespoon of fermented black beans, minced
6 heads of baby bok choy, cut in half, cored and rinsed
6 scallions, sliced, whites and greens separated
¼ cup of fresh chicken stock or low sodium store bought chicken broth
1 tablespoon Wan Ja Shan naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

In a sauté pan over medium high heat, add oil and swirl to coat the pan. Add garlic, ginger and fermented black beans and sauté for about 30 seconds or until the aroma is apparent. Add the bok choy and the scallion whites, toss to coat. Continue to cook for 1 minute. Add the chicken stock and soy sauce, and season. Continue to cook for 2-3 minutes. Check for seasoning. Garnish with scallion greens.

Minced ‘Dragon and Phoenix’ in Lettuce Cups
Epcot Food & Wine Festival 2011, Andrew Zimmern’s Culinary Demonstration
Servings: 6

2 whipped egg whites
2 tablespoons cornstarch
4 tablespoons Chinese rice wine or sake
2 tablespoons real soy sauce, get a high-quality soy like Yamasa from Japan
1 pound boneless and skinless chicken thighs, minced fine by hand
1 pound wild ocean caught u-15 shrimp, peeled and de-veined and finely diced
4 cups peanut oil
2 tablespoons hot chili paste, Sambal Oleek
1 teaspoon sugar
1 tablespoon +2 teaspoons Toban Djan, Lee Kum Kee Brand is best (fermented bean paste with chilies and garlic)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 dried hot chili
1/4 cup minced scallions
1/2 cup minced red bell pepper
1/2 cup minced celery
1/2 cup diced fresh water chestnuts
1/2 cup refreshed /rehydrated diced wood ear or cloud mushrooms
3 heads iceberg lettuce

Place the egg, cornstarch, half the rice wine, the chili paste and half the soy in a large zip lock bag. Add the meat/shrimp and let marinate for 12 to 16 hours. Remove meat/shrimp from marinade. Heat peanut oil in a wok to 375°F
Fry the meat until cooked through in batches and, using a spider wand, reserve to a plate. When finished, pour off the oil through a strainer and refrigerate for another use. Do not wipe the wok. There will be residual oil remaining behind in the pan. This is intended.
Return the wok to high heat and when smoking, add the ginger, sugar, garlic and dried chili. Stirfry for a moment and add the vegetables. Stir fry for a moment and add the meat/shrimp back to the wok.
Add the remaining rice wine, Toban Djan, remaining soy sauce and cook, stirring, until sauce is reduced to proper syrupy consistency and binds around the other ingredients.
Serve with the lettuce, allowing the guests to spoon a few morsels of meat mixture into the lettuce leaves at the table.

Sweet and Sour Bangkok Style Quail with Red Chiles

Epcot Food & Wine Festival 2010, Andrew Zimmern’s Culinary Demonstration
Serves 6

12 boneless whole quail
2 teaspoons salt
1 tablespoon turmeric
2 teaspoons cinnamon
10 dried whole California or Mexican chilies (arbols or other long red thin chiles)
5 fresh red Thai chiles or 1 scotch bonnet/habanero chile
6 minced shallots
4 garlic cloves, minced
4 stalks lemon grass, clean, trimmed and minced
3 tablespoons peanut oil
1 cup ketchup
2/3 cup white vinegar
5 tablespoons sugar
1 tablespoon salt
1 cup diced carrots, blanched and cooled
1 cup cooked peas (frozen are fine)
40 fresh mint leaves

Toss the quail with the salt turmeric and cinnamon. Reserve. Cut off and discard the chile stems, shake out the seeds. Place the dried chiles into a cup of boiling water and refresh for 10 minutes. Drain and purée them with the fresh chiles, the shallots, garlic and lemon grass in a food processor. Reserve.
Heat the peanut oil in a very large pan or wok over high heat. Brown the quail and set aside. Add the chile mixture to the pan and cook for 4 minutes until fragrant and mahogany colored. Add the quail back to the pan and cook, tossing, until they are all cooked thoroughly. Stir in the ketchup and vinegar, the salt and the sugar. Cook for several minutes after the mixture boils, to heat through and consolidate the flavors, add the vegetables and mint.
Toss and serve immediately with side bowls of steamed Thai sticky rice served at room temperature

Chili
Roaring Fork, Disney's Wilderness Lodge resort
Serves 4 to 6

2 pounds ground beef
2 cups diced sweet yellow onion
1 cup each: diced green bell pepper and celery
1 tablespoon chopped garlic
2 teaspoons seasoned salt
2 tablespoons onion powder
1 tablespoon each: celery salt and chili powder
1/2 tablespoon ground cumin
1 teaspoon ground black pepper
1 cup full-flavored beer
24-ounce can diced tomatoes
14.5-ounce can kidney beans, drained and rinsed
1 cup low-sodium vegetable juice
1 tablespoon hot sauce, or more to taste
1 tablespoon barbecue sauce

1. Brown beef in heavy-bottomed pot on medium-high heat. If needed, drain excess fat from pan, leaving about a tablespoon. Add onion, green pepper, celery, garlic and seasoned salt. Stir to combine, cover pot. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
2. Stir in onion powder, celery salt, chili powder, cumin and pepper. Add beer, and scrape any bits from bottom of pan. Add tomatoes, beans, vegetable juice, hot sauce and barbecue sauce.
3. Cover pan and simmer until vegetables are tender and flavors are well combined, 25-30 minutes.



Capellini con Gamberi Piccanti Angel hair pasta with spicy shrimp.
Italy Kiosk Epcot, Food and Wine Festival, 2011
Serves 4-6

8 ounces capellini pasta
1 lb large shrimp peeled, deveined, tails removed (about 30-35 shrimp)
1 tsp salt
1 1/2 tsp crushed red pepper
1 small yellow onion, chopped
1 tsp minced garlic (about 2 cloves)
1 cup vermouth or dry white wine
2 cups tomato sauce
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
coarse salt, fresh ground pepper to taste

1. Cook pasta al dente in salted water according to package directions. Drain,reserving4 tablespoons of cooking water.
2. Toss shrimp in medium bowl with the salt and crushed red pepper; set aside.
3. Heat olive oil in a large skillet over medium-high heat. add shrimp, stirring frequently until the shrimp just turns opaque, about 2 minutes. remove from pan and set aside.
4. Reduce heat to medium low. add onion and cook for 5 minutes or until soft and translucent. add garlic and cook another 2 minutes.
5. Pour in vermouth or white wine, stirring and scraping bottom of the pan. cook for 5 minutes, or until the liquid is mostly reduced.
6. Reduce heat to low. add tomato sauce and cook 5 to 7 minutes, stirring occasionally. add oregano and basil, cooked shrimp, and reserved pasta water. cook for 2 minutes. season to taste with salt and pepper.
7. Toss with pasta and serve immediately.
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Old 11-12-2011, 05:39 PM   #3103
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Quote:
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Still wondering about the sugar cookies....
The recipe for the Jack Skellington Sugar Cookies uses the basic Disney sugar cookie recipe.




Jack Skellington Sugar Cookies
Tony’s Town Square, Magic Kingdom
Makes 18 cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
Icing
2 egg whites
3 cups confectioner’s sugar
1/2 teaspoon almond extract
Black food coloring paste

Combine flour, baking powder and salt in a medium bowl and whisk until combined. Set aside.
Combine butter and sugar in the bowl of an electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once dough comes together, cover bowl with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 400°F.
On a floured surface, roll out dough to 1/4-inch thickness. Using a round cookie cutter or an overturned cup, cut dough into circles about 3 1/4 inches in diameter. Place cookies 1 inch apart on an ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Cool completely before icing.
For icing:
Place egg whites in bowl of an electric mixer; whisk until frothy. Add confectioners’ sugar a little at a time, until thick but still spreadable.
Place 1/3 of icing in a separate bowl. Add black food coloring paste to reserved icing and stir until color is uniform.
Decorate cooled cookies by covering with white icing and letting it dry (placing cookies in the refrigerator will speed up this process).
Place black icing in a pastry bag or a plastic resealable bag and cut off a tiny bit of the corner to create a very small hole. Use black icing to draw eyes, nostrils and stitched mouth on each cookie.
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Old 11-12-2011, 07:40 PM   #3104
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Does anyone have by any chance the Braised lamb ( I think it was lamb) recipe from Akershus? It was served around 2006 with the Rutabaga mashed.
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Old 11-13-2011, 09:58 AM   #3105
jets
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Does anyone have the recipe for “Char-crusted Certified Black Angus New York Strip Steak” from the flying Fish?
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