<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

[TheGoofyMama]

Boma - Flavors of Africa

Disney's Animal Kingdom Lodge






Yield: 1 serving



Ingredients


1 each
Store-bought Pizza Crust





Scrambled Eggs











Method of Preparation


1. Take store-bought pizza crust.



2. Add fresh cooked scrambled eggs.



3. Top with your favorite topping and bake in a 350o oven.







Serving ideas: Toppings can be anything you wish: vegetables, ham, bacon,
peppers, mushrooms, or any cheese you like.












http://groups.yahoo.com/group/Walt_D...World_Recipes/

[Tatania]

Originally Posted by disney54us

Hi, I contacted a mod that has help out w/other things. Just to see if they can I don't know check out things while of course respecting privacy. Just very strange, and I know we all hope she is okay.

I hope we find something out soon. I offered to help update the index when I sent her a PM but haven't heard anything back yet. I have a few days off over Easter and if we haven't heard anything by then all see if the mods can update our index and request list from a Word file or something.

[apostolic4life]

Originally Posted by Tatania

I hope we find something out soon. I offered to help update the index when I sent her a PM but haven't heard anything back yet. I have a few days off over Easter and if we haven't heard anything by then all see if the mods can update our index and request list from a Word file or something.

Yes, I hope all is well with our friend!!! Your idea about updating the index should work by a simple copy and paste procedure.

[disney54us]

My mod has answered my pm, she could'nt pull something up ask for the exact thread and said she would go to the web masters. I explained, how it was odd considering the time and effort that she put into this thread that she would just go MIA. That we weren't stalking someone and had concerns that she hasn't checked in. As I told her, I guess when your on here and 'get to know' people we are on the web, if something happened to a regular on a thread we would have no way of knowing.

[gingermouse17]

subscribing

[Tatania]

I can't remember if I already posted this - so hope not.



Raglan Rack - Roast Rack of Lamb in Irish Stew Consommé
Raglan Road Restaurant, Pleasure Island (Kevin Dundon)
Serves: 4

1 kg / 2 1/4 lbs scrag end of neck of lamb
2 leeks
2 carrots, roughly chopped
1 large onion, finely diced
2 celery sticks, roughly chopped
1 large bay leaf
1 large fresh thyme sprig
small handful flat-leaf parsley stalks
few black peppercorns
2 x 6-bone best end of lamb, each about 275-350 grams / 10-12 oz
175 grams / 6 oz small carrots
275 grams / 10 oz baby new potatoes
1 ¼ Tbsp Olive oil
Salt and freshly ground black pepper
fresh rosemary and thyme sprigs, to garnish

Place the lamb neck bones in a large stockpot. Roughly chop one of the leeks and add with the roughly chopped carrots, half of the onion, the celery, bay leaf, herbs and peppercorns. Cover with at least 1.75 litres/3 pints of cold water. Bring to a boil, season lightly and then simmer gently, uncovered, for about 2 hours until reduced by nearly two-thirds – you’ll need 450 ml / 3/4 pint/2 cups of lovely, sweet stock in total. Skim off any scum or grease that rises to the surface with a large spoon. Strain the stock through a fine sieve into a large jug and ideally leave to cool overnight so that you can scrape off any fat that has settled on top.
Pre-heat the oven to 200C / 400F. Season the racks of lamb and place in a small roasting tin. Roast for 20-25 minutes, or a little longer, depending on how pink you like your lamb. Remove from the oven and set aside in a warm place to rest for 10-15 minutes.
Meanwhile, peel and shape the small carrots and baby potatoes into neat barrels. Add to the lamb stock with the remaining onion and bring to a simmer. Cook gently for 10-15 minutes until the potatoes are completely tender but are still holding their shape. Season to taste.
Meanwhile, heat the olive oil in a frying pan. Cut the remaining leek into julienne (long thin strips) and add to the pan, then sauté for 3-4 minutes until softened but not coloured. Season to taste.
To serve, carve the rested racks of lamb into chops. Place the leek julienne in the centre of each warmed wide rimmed serving bowl and spoon around the Irish stew consommé. Arrange the lamb chops on top of the leeks and garnish with the rosemary sprigs.

[Tatania]

Smokie City
Downtown Disney's Raglan Road Irish Pub and Restaurant's (Orlando Sentinel)
Yield: 12 servings (appetizer size.)

3 cups potatoes, blanched
2 pounds smoked cod or any smoked white fish
2 1/2 cups grated Dubliner cheese
3 cups heavy cream
2 cups diced tomatoes
1. Heat oven to 325 F.
2. Combine potatoes and tomatoes. Dice smoked fish into bite size pieces. Add fish to the potato mixture. Slowly add cream to mixture and mix in cheese. Pour mixture into a casserole baking dish.
3. Bake 10 to 15 minutes.

[Tatania]

Pint of Prawns
Raglan Road Restaurant and Pub, Downtown Disney
Serves 4 as a starter

2 ¼ lb. raw jumbo Dublin Bay prawns (or any raw large langoustines)
1 ¼ Tbsp. olive oil
1 lb. raw prawns
1 onion, finely chopped
11 oz carrots, finely diced
¼ cup brandy
2 oz. tomato purée
1 ¾ cups cream
2 ½ Tbsp. Guinness
½ stick butter
Salt and freshly ground black pepper

Place the Dublin Bay prawns in a large pan and just cover with cold water. Bring to a boil, then remove from the heat and drain into a colander. The prawns should be cooked through but still very succulent and moist. Leave to cool.
Heat a large, heavy-based pan with the olive oil. Add the raw prawns, onion and carrots and sauté for 3 to 4 minutes. Pour in the brandy and allow to bubble down, then stir in the tomato purée. Pour in 1 3/4 pints (4 1/2 cups) of water and bring to a boil, then reduce the heat and simmer for about 30 minutes until well flavored and slightly reduced.
Remove the pan from the heat and strain the liquid through a fine sieve into a clean pan, then simmer until reduced by half. Pour in the cream and simmer for another five minutes until reduced by half again. Season to taste and keep warm or leave to cool and reheat as required - you should have about 1 3/4 cups in total.
To serve, place the prawn infusion in a small pan and add the Guinness, then allow to just warm through. Finally whisk in the butter. Arrange the cooked Dublin Bay prawns in old-fashioned pint glasses and place on serving plates. Pour the prawn and Guinness chaser into the shot glasses and set to one side.

Chef Kevin's Note: This dish is simplicity itself. Although the prawn infusion takes a bit of time it can be made in advance and frozen. Buy the freshest prawns you can find to fill the pint glasses but ordinary prawns will be fine for the chaser.

[Tatania]

AllEars.Net has posted these new recipes (at least new for this thread). I've made the Kokonut Rice a few times now and it's a favourite.

Kokonut Rice
Boma, Animal Kingdom Lodge
Yield: 4 servings

1 cup Basmati Rice (may substitute with jasmine or long grain rice)
2 tablespoons Canola or Vegetable Oil
½ teaspoon Minced Garlic
1/3 cup Spanish or Red Onion, small diced
1 cup Water
1 can Unsweetened Coconut Milk (shake can well as the milk separates)
1 teaspoon Kosher Salt
Pinch White Pepper (optional)
¼ cup Grated Carrots
¼ cup Grated Sweetened Coconut
1 tablespoon Cilantro, finely chopped (may substitute with parsley)

1. Place oil in saucepan over medium high heat. Sauté garlic and onions for one minute.

2. Add rice and stir until rice is coated with oil. Add water and stir well. Bring to a boil.

3. Add coconut milk, stir, and cover. Lower heat to a simmer. Let cook for 15 minutes undisturbed.

4. Remove lid and add reminder of ingredients except for the cilantro. Fluff and mix with a fork quickly. If rice looks too dry, add a couple of tablespoons of water.

5. Replace lid and let simmer for five minutes. Remove from heat and let set for five minutes. Fluff rice gently, taste and adjust seasoning if needed. Garnish with cilantro and serve.

[Tatania]

Mickey Mousse Dome
Chef Mickey's, Contemporary Resort

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
1 package of gelatin, bloomed
7 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: Two Chocolate Coins and Oreo Cookies

Special equipment: an instant-read thermometer

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk> together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream and gelatin in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of
simmering water (or in a glass bowl in a microwave at 50 percent power
3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into small cups and let set then at the Oreo cookie.
Once completely set demold and add the two chocolate coins to the top
as a garnish.

[Tatania]

Coconut Almond Chicken Salad
Kona Cafe, Polynesian Resort
Yield: 4 portions

4 half breasts (1/3 pound each) Chicken breast, boneless, skinless
1 ounce Almond breading
1 ounce Coconut Marinade

For the Salad:
6 Cups Asian Greens Mix
1 Cup Golden Pineapple, large dice
1 Cup Strawberries, quartered
½ Cup Carrots, julienne cut
12 each Mint leaves, torn in pieces
1 Cup Honey-lime Dressing
½ Cup Almonds, sliced, toasted
4 each Lime wedges, quartered
½ Cup Mango Puree
½ Cup Coco Lopez
Pinch to taste Freshly Ground Black Pepper
Pinch to taste Kosher Salt

For the Dressing:
¼ Cup Honey
¼ Cup Rice Wine Vinegar
¼ Cup Canola Oil
¼ Cup Lime juice, fresh
Pinch to taste Kosher Salt
Pinch to taste Freshly Ground black Pepper

For the Coconut Marinade:
½ Cup Whole Eggs, mixed well
½ Cup Coconut Milk
½ teaspoon Pataks brand curry paste
½ teaspoon Kosher Salt

For the Almond Breading:
½ cup Flour, all purpose
1 Cup Almonds, sliced, chopped
½ Cup Coconut Desiccated unsweetened
½ teaspoon Kosher Salt

Method of preparation:
Mix all ingredients for the salad season with salt and black pepper, mix all ingredients for dressing and add to the salad. Toss well to make sure all salad is coated with dressing.

Trim, pound chicken breast halves. Mix ingredients for marinade, place chicken in for 1-2 hours.

In a seasoned pan, place small amount of canola oil. Dredge marinated chicken breasts in the almond flour mix, sauté until golden, turn and place in a 400-degree oven and cook until golden and firm (minimum internal temperature of 165 degrees F). Season chicken with Kosher salt after removing from the oven.

Divide salad among four plates; lay chicken partially on the salad, and drizzle chicken with mango puree and Coco Lopez using squeeze bottles with a fine tip. Garnish each plate with a few toasted almond slices and a lime wedge.

[Tatania]

Captain's Rum Runner
Territory Lounge, Wilderness Lodge (and general tropical bar menu, WDW)
Yield: 1 serving

Glass: Collins
Garnish: Lime Wedge

3/4 ounce Captain Morgan's Original Spiced Rum
1/2 ounce Bols Blackberry Brandy
1/2 ounce Bols Crème de Banana
2 ounces Orange Juice
2 ounces Pineapple Juice
1/4 ounce Grenadine
1/4 ounce Myers's Original Dark Rum - for float

• Build in a Collins glass over ice and shake
• Top with a float of Myers's Original Dark Rum

[Tatania]

Maple BBQ Sauce
Le Cellier, Canada - Epcot

¼ cup Plugra butter*
1 small onion, diced
¼ cup chopped shallots
1 clove garlic, minced
¾ cup apple cider vinegar
¾ cup maple syrup, grade A dark amber
2 bottles of Bullseye BBQ sauce
1 sachet fresh rosemary
1 sachet fresh thyme
to taste Kosher salt
to taste ground black pepper

Method of Preparation
In a large pot over medium high heat, melt the butter. Sauté the onion, shallots, garlic. Stir often and caramelize well. Deglaze with apple cider vinegar. Reduce by 25%, and then add the maple syrup, bbq sauce and sachet. Turn the heat down to low and simmer for 2 to 3 hours. Remove the sachets and squeeze out excess liquid. Puree the entire mixture until smooth. Adjust seasoning as needed.

*Plugrá, (pronounced PLOO GRA), is a European style butter lower in moisture and higher in butterfat than conventional butters. Plugrá butter imparts a richer taste and smoother texture to foods Regular butter contains 80% butterfat. The remaining 20% consists of water and milk solids. Plugrá Butter contains 2% more butterfat and is slow-churned in a way that creates a lower-moisture, creamier texture than other butters.

[Tatania]

Apple Cobbler
Liberty Tree Tavern, Magic Kingdom

Preheat oven to 300 degrees.

Pie Crust Dough:
3 ½ cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
2 sticks unsalted butter cut into ¼ inch pieces
4 tablespoons Crisco – Vegetable

Shortening Sift the flour, sugar, and salt into a large bowl Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water if needed.

Spray the inside of a 9x13x2 inch glass or ceramic baking dish with a
non-stick coating. Roll out pie dough on a lightly floured surface and line the baking dish with dough (as for an apple pie)

Apple Filling:
4 pounds Baking Apples – Golden Delicious
½ cup Sugar
1 ½ cups Brown sugar
½ teaspoon Nutmeg – ground
½ cup Flour

Sift dry ingredients together. Put apples in a small saucepan and cook
over medium heat for 2-3 minutes. Add dry ingredients and cook until
apples are soft and ingredients are thoroughly mixed. Remove apples
from heat and chill thoroughly. Place cooled apple filling into dish.

Cream Cheese Filling:
8 ounces Cream cheese – softened at room temperature
1 each large egg
2/3 cup sugar
1 teaspoon Vanilla Extract

Combine all ingredients in a mixing bowl and mix until smooth. Top apples with cream cheese mixture and swirl into apples slightly.

Oatmeal Streusel:
¾ cup All –purpose flour
½ teaspoon Cinnamon – ground
½ cup Brown Sugar – packed
¾ cup Rolled Oats
½ cup Butter – Unsalted

Spread streusel mixture evenly over top of apple/cream cheese mixture.
Bake in center of oven for 1 hour and 15 minutes. Serve with vanilla ice cream.

[Tatania]

Mango Flan
Crystal Palace, Magic Kingdom

2-1/2 cups eggs, beaten
1/2 cups Sugar
2 cups Sweetened Condensed Milk
1-1/2 cups Evaporated Milk
1-1/2 teaspoons Mango puree
1 cup Sugar
1 Tablespoon Lemon Juice

In a small pan, over medium heat, melt 1 cup sugar & lemon juice. Stir constantly & cook until a dark amber color. Remove from heat & pour caramel into an 8" round pan. Cool slightly until sugar begins to harden. In a medium sized bowl, mix all ingredients & slowly pour into cake pan. Bake in water bath at 325 F. for about 50 minutes.