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Old 03-19-2008, 03:01 AM   #1786
Tatania
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Tri-Corner Sandwich

Tri-Corner Sandwich
Liberty Tree Tavern, Magic Kingdom

1 each Focaccia bread or other sandwich bread
5 ounces thinly sliced roast beef
3 ounces cole slaw
1 ounce Arugula
2 ounces sliced Swiss cheese
2 ounces horseradish cream

Spread horseradish cream on inside of both slices of bread. Place Swiss cheese on bottom layer, top with roast beef, cole slaw and Arugula, then top with remaining slice of bread. Serve with desired accompaniments.

Cole Slaw
8 ounces shredded cabbage (or pre-cut Cole slaw blend)
¼ cup mayonnaise
¼ cup sour cream
2 Tablespoons apple cider vinegar
Salt and pepper to taste

Combine all ingredients well, allow to rest at least ½ hour before serving.

Horseradish Cream
½ cup Sour Cream
¼ cup prepared horseradish

Combine ingredients well, keep cold.
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Old 03-19-2008, 02:40 PM   #1787
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Correction for Cornbread on page 101

The Disney Yacht and Beach club resort's got back to me today and confirmed that 4 ounces of cornmeal are missing from their recipe posted on page 101 (not 104 as the index says). I've corrected the recipe to include the cornmeal. Thanks to our resident chef for spotting that. I'll send the correction to AllEars.net which first published the recipe.
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Old 03-19-2008, 04:22 PM   #1788
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Talking Thanks Tatania

Quote:
Originally Posted by Tatania View Post
The Disney Yacht and Beach club resort's got back to me today and confirmed that 4 ounces of cornmeal are missing from their recipe posted on page 101 (not 104 as the index says). I've corrected the recipe to include the cornmeal. Thanks to our resident chef for spotting that. I'll send the correction to all in AllEars.net which first published the recipe.
Thanks for updating that recipes, it's one that I have been wanting to try.

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Old 03-19-2008, 04:25 PM   #1789
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Post Orzo Salad with Grilled Vegetables

Captain's Grille in the Yacht Club

Orzo Salad with Grilled Vegetables


Yield 2 ½ pounds



.75 pounds
Orzo Pasta cooked

5.25 oz
Grilled Portobello Mushrooms

5 oz
Roasted Mancini Red Pepper

2 oz
Red Onion, diced fine

5 oz
Ugly ripe Tomato concasee diced

4 oz
Grilled Zucchini, diced

5 oz
Cooked whole Barley

1 oz
Chopped Italian Flat leaf parsley

.5 oz
Fresh Chive, sliced

1 oz
Fresh Basil







Dressing:


3 oz
Sherry Vinegar

¼ oz
Colman's dry Mustard

2 oz
Minute Madeâ Apple Juice concentrate

9 oz
Olive oil blend








Method:

§ Cook orzo and barley separately until tender. Shock and set
aside.

§ Grill the vegetables then cool and dice.

§ Next make the vinaigrette by mixing Sherry Vinegar, mustard, apple
juice concentrate and oil.

§ Mix all ingredients in a bowl and serve.



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Last edited by TheGoofyMama; 03-19-2008 at 04:31 PM.
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Old 03-19-2008, 04:38 PM   #1790
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Post Tanzanian Chocolate Purses


Jiko – The Cooking Place

Disney’s Animal Kingdom Lodge



Yield: 20 servings


Ingredients

2 ½ cups Heavy Cream
3 cups Dark Chocolate (cut in small pieces)
½ cup Butter
½ teaspoon Cardamom (toasted lightly)
½ cup Dates
As Needed Egg Roll Skins for wrapping candies
Butter for brushing on egg roll skins
Powdered Sugar


Method of Preparation

1. Bring heavy cream to a boil.

2. Pour heavy cream over chocolate and mix until smooth.

3. Add butter, cardamom, and dates. Continue mixing until all butter is worked into chocolate.

4. Let chocolate mixture cool for about 1 hour at room temperature, mixing once every 10 minutes.

5. Refrigerate until solid.

6. Use a very small scoop and scoop candies onto a sheet pan.

7. Cut egg roll skin into even square pieces and brush with butter.

8. Place scooped candy in center of egg roll skin and bring together all points to make a beggar’s purse. Twist to seal.

9. Fry in 350o vegetable oil for about 3 minutes.

10. Dust with powdered sugar and serve.


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Old 03-19-2008, 04:48 PM   #1791
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Talking Frozen Sunshine



Yacht & Beach Club Resorts – Beaches & Cream







Ingredients:

1 Scoop vanilla ice cream

2 scoops orange sherbet

Seltzer

Whipped cream

6 Candy orange slices







Directions:

Put 1 scoop vanilla ice cream and 2 scoops orange sherbet in a blender. Blend until smooth. Pour into glass, top with whipped cream and candy orange slices.




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Old 03-19-2008, 07:14 PM   #1792
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Wow, what a great Easter surprise to get all these new recipes!

Our families big annual Easter brunch is coming up this weekend, and I can't wait to try some of the Disney breakfast items. I'm still trying to decide which ones I'll make. Anyone else going to make some Disney food over this holiday weekend?
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Old 03-19-2008, 09:48 PM   #1793
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Going to DM's for Easter Dinner, but I try to bring a few things to help out. So appetizer, mmm go figure how did I end up here??? I'm making Olivia's Shrimp and Artichoke Dip w/ Tomato/basil chips. From hear to Friday I may pull a few I'll try, which will kill my saying to my DM, keep it simple, lets just all enjoy. Though she needs and deserves too..
Happy Easter, everyone and Happy cooking!!!!
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Old 03-19-2008, 10:21 PM   #1794
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Quote:
Originally Posted by TheGoofyMama View Post


Yacht & Beach Club Resorts – Beaches & Cream







Ingredients:

1 Scoop vanilla ice cream

2 scoops orange sherbet

Seltzer

Whipped cream

6 Candy orange slices







Directions:

Put 1 scoop vanilla ice cream and 2 scoops orange sherbet in a blender. Blend until smooth. Pour into glass, top with whipped cream and candy orange slices.




Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/
When do we add the seltzer?
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Old 03-20-2008, 06:45 AM   #1795
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Post

Quote:
Originally Posted by greeneeyes View Post
When do we add the seltzer?
Not sure, That's how it was sent to me. I'll try to find out.
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Old 03-20-2008, 06:49 AM   #1796
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Talking Lemon Curd with a Blueberry Compote

Lemon Curd with a Blueberry Compote

5 egg yolks
3/4 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Divide the blueberry compote among 6 decorative bowls or glasses. Top with a dollop of lemon curd and sprinkle with biscotti crumbs.

Blueberry Compote:

1 pint (2 cups) fresh blueberries
1/3 cup granulated sugar
1/4 cup water
Cinnamon
Pomegranate molasses

Heat the water just to a boil add sugar and dissolve- add the blue berries and cook down until desired consistency
Chill and mix in fresh blueberries

This was sent to me with a notation of which restaurant it is served in. It may be served throughout the Lodge and even in the quick service areas.

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Old 03-20-2008, 07:47 AM   #1797
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Talking Couscous K'dra with Chick Peas and Raisins

The Restaurant Marrakesh, EPCOT

Couscous K'dra with Chick Peas and Raisins

1 roasting chicken, cut into pieces, about 1/4 pound each
salt
1/2 cup butter
Bouillon:
1/4 pound chick peas, soaked over night, drained
4 tbsp. olive oil
4 Spanish onions, peeled and quartered
1/2 tsp each of powdered saffron, cinnamon and sweet red pepper.
1/4 tsp hot red pepper
Salt and freshly ground black pepper
5 cups couscous
Vegetables:
8 carrots, scraped
8 turnips, scraped
8 zucchini, scraped
16 strips (broiled or barbequed) red pepper (or canned pimento)
1 cup yellow raisins, washed and drained
1 cup black raisins, washed and drained
4 tbsp chopped flat leaf Italian parsley
4 tbsp chopped fresh green cilantro (coriander)

Rub chicken pieces with salt, rinse well and pat dry.
Place prepared chicken in bottom of a couscoussier or steamer.
Add all the bouillon ingredients with salt and freshly ground pepper to
taste.
Add 5 cups water to cover and bring to a boil.
Skim off any impurities, reduce heat to a simmer, then cover and simmer
gently for 15 minutes.

To prepare couscous, place couscous grains in a large bowl, cover with cold
water, then drain immediately. Stir once with a fork and let the grains rest
for 15 minutes or until they begin to swell.
Work grains lightly with fingers to separate them, then, dribbling the
grains through your fingers, turn half of the grains into a
cheesecloth-lined steamer or top of a couscoussier.
Place this over boiling seasoned water or bouillon and the meat and
vegetables grain is to accompany. When steam rises through the grains add
the remainder. Steam couscous uncovered for 30 minutes. after you have added
the second amount, occasionally drawing a fork through the grains to
separate them and ensure that they do not stick together in lumps. Remove
steamer from the heat, and turn the couscous onto a large flat dish.
Sprinkle with a little lightly salted water and separate grains with your
fingers. Take a small amount of butter and mix it into the couscous, rubbing
grains between hands with a lightning movement to allow air to get at it to
remove any lumps.
Grains should be light, fluffy and separate. Keep warm until serving. Add
carrots, turnips, zucchini, pepper strips and raisins to the bouillon. Stir
in chopped parsley and coriander. Put couscous back into the top of
couscoussier or steamer and replace over the simmering bouillon.
Continue to simmer for another 20 to 30 minutes, or until chicken and
vegetables are tender.
To serve couscous, heap steamed couscous in an even ring around the outside
of a large heated serving platter. Arrange cooked chicken or lamb pieces and
vegetables in the center. Then spoon over chick peas and raisins as much of
the bouillon as you wish. Serve the remaining bouillon separately.


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Old 03-20-2008, 07:57 AM   #1798
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Talking Moroccan-Style Grilled Salmon

The Restaurant Marrakesh, EPCOT

Moroccan-Style Grilled Salmon

1 cup olive oil
1 tbsp garlic, minced
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tbsp paprika
1 tsp fresh coriander, chopped
1/4 cup fresh lemon juice
4-8 ounce salmon fillets


Combine all ingredients except salmon in a large bowl or dish. Place salmon fillets in the mixture and marinate in the refrigerator for 2 to 6 hours.
To grill: Oil the grill and heat the coals to medium. Place the salmon skin side up on the grill and cook for 5 to 7 minutes on each side or until done --- when the center flakes away easily, and the fish is an opaque pink. Serves 4.


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Old 03-20-2008, 08:10 AM   #1799
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Quote:
Originally Posted by TheGoofyMama View Post
The Restaurant Marrakesh, EPCOT

Moroccan-Style Grilled Salmon

1 cup olive oil
1 tbsp garlic, minced
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tbsp paprika
1 tsp fresh coriander, chopped
1/4 cup fresh lemon juice
4-8 ounce salmon fillets


Combine all ingredients except salmon in a large bowl or dish. Place salmon fillets in the mixture and marinate in the refrigerator for 2 to 6 hours.
To grill: Oil the grill and heat the coals to medium. Place the salmon skin side up on the grill and cook for 5 to 7 minutes on each side or until done --- when the center flakes away easily, and the fish is an opaque pink. Serves 4.


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I think I'll make this tomorrow! Salmon is on sale this week.
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Old 03-20-2008, 08:37 AM   #1800
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Talking Salmon Recipe

Sounds yummy! I hope it is a good recipe, please let us know when you get a free few minutes.

Thanks!!
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