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Old 03-30-2008, 08:25 PM   #1891
Tatania
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WOW, thanks Jersey Belle. That must have been so much fun. How did you like the food on the cruise? What is Bell ile Crab Meat? And why in the instructions does it say
Quote:
7. Add the belle ile and stir in sauce, then fold in the jumbo lump crab.
Are they 2 different kinds of crab?
I'll add these to the index which I'm still hoping Mod Pumba_ will update for us. I contacted them last Monday and am waiting to see what they can do.
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Last edited by Tatania; 03-31-2008 at 12:54 AM.
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Old 03-30-2008, 10:26 PM   #1892
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Old 03-31-2008, 01:14 AM   #1893
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Quote:
Originally Posted by Tatania View Post
WOW, thanks Jersey Belle. That must have been so much fun. How did you like the food on the cruise? What is Bell ile Crab Meat? And why in the instructions does it say
Are they 2 different kinds of crab?
I'll add these to the index which I'm still hoping Mod Pumba_ will update for us. I contacted them last Monday and am waiting to see what they can do.
The art of entertaining seminars were not "hands on" so mainly we watched him make the dishes on a tv screen because we were sitting at tables in Studio Sea and he was several feet away from us up front. I didn't follow the written recipe as he worked as it was entertaining just to listen to him and I don't remember him mentioning two different crabs. It wasn't until I was typing the recipes for the forum that I notice the two different crabs and a few grammatical errors. I tried the best I could to determine what was meant but I am not really sure. We were given a small sample of each and a glass of wine at each of the sessions. I absolutely loved all the food on the cruise. I am on the Jenny Craig weight loss program and lost 25 pounds since November. I was worried that I would either gain it all back or that I wouldn't enjoy the cruise because I couldn't have a lot of the food. I did fine. I only gained a little less than 5 pounds and enjoyed the meals. I just didn't do stuff like have two desserts, desserts at lunch and made good choices at breakfast. I found this thread because I was trying to find DCL recipes.
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Old 03-31-2008, 01:42 AM   #1894
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Stack of Vegetables

Congratulations on gaining only 5 pounds on a cruise. I always come back 10 pounds heavier than I went! I know how hard it is to not slip back into old habits because I lost 90 lbs on WW and haven't been able to keep it all off. I need to start switching to the lower calorie Disney recipes like this one - obviously using as little oil as possible.


Stack of Vegetables
Lumière’s & Triton’s, DCL
Yield: 4 side dish (or appetizer) servings

1/2 cup olive oil, as needed for cooking
2 yellow squash, sliced 1/4" thick on angle
1 zucchini, sliced 1/4" thick on angle
8 ounces fresh spinach
2 red onions, sliced into 1/4" thick rings
1 beefsteak tomato, sliced into 1/4" thick slices
4 Portobello mushrooms, cleaned, with stems removed
12 cherry tomatoes
1 cup freshly grated Parmesan cheese
1 cup tomato sauce, warmed
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 350°F
2. Heat a sauté pan and add 1 tablespoon of olive oil. When the pan is hot, add the yellow squash, and sauté on both sides. Season with salt and pepper to taste; set aside.
3. Repeat process with a zucchini, spinach, red onions, beefsteak tomato rings, and portobellos until all have been sautéed. Cool and set aside.
4. Place the cherry tomatoes into the pan without oil, topside down, and cook until the tops of the tomatoes have turned dark brown.
5. Begin making the stacks by placing the sautéed portobellos smooth side down onto a baking sheet. Sprinkle with Parmesan cheese and then make a layer of yellow squash. Sprinkle with Parmesan cheese, then continue making layers of vegetables and cheese, alternating colors, until the stacks are complete. Bake for 10 minutes, or until all cheese is melted and vegetables are warm.
6. When the vegetables are warm, placed each stack in the middle of a plate. Spoon some tomato sauce around the edge of each stack. Arrange three cherry tomatoes around the vegetables.

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Old 03-31-2008, 02:53 AM   #1895
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Flank Steak Marinade

Flank Steak Marinade
Garden Grill Restaurant, The Land Epcot
NOTE: Yield: 1 Gallon -- You may want to scale this recipe down for household use.

12 ounces red wine vinegar
6 ounces liquid smoke
1 quart soy sauce
9 ounces molasses
1 quart water
9 ounces BBQ sauce
6 ounces Worcestershire Sauce
9 ounces corn oil
½ ounce ground ginger
5 ounces Dijon mustard
2½ ounces chopped garlic
10 ounces brown sugar

Mix all ingredients together adding the brown sugar last. Place the flank steak in the marinade for 24 hours. Then grill until medium rare and slice against the grain.

Steak Seasoning
12 ounces Kosher salt
3 ounces black pepper, ground
10 ounces onion power
10 ounces granulated garlic
10 ounces paprika
4 ounces grounded turmeric

Mix all ingredients together well. Store in sealed container. Season steak liberally and grill.

March 30, 08 – Made only the marinade for a normal steak and made about 1/10 the amount. That was OK for 2 steaks. This had a rather sweet taste and though it was a good marinade I'm not a huge fan of sweet tastes on steak. If you like a sweeter marinade then you'd like it as it's very good.
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Old 03-31-2008, 05:56 AM   #1896
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Old 03-31-2008, 07:10 AM   #1897
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Talking I've been wanting this recipes...THANKS!

Quote:
Originally Posted by Tatania View Post
Congratulations on gaining only 5 pounds on a cruise. I always come back 10 pounds heavier than I went! I know how hard it is to not slip back into old habits because I lost 90 lbs on WW and haven't been able to keep it all off. I need to start switching to the lower calorie Disney recipes like this one - obviously using as little oil as possible.


Stack of Vegetables
Lumière’s & Triton’s, DCL
Yield: 4 side dish (or appetizer) servings

1/2 cup olive oil, as needed for cooking
2 yellow squash, sliced 1/4" thick on angle
1 zucchini, sliced 1/4" thick on angle
8 ounces fresh spinach
2 red onions, sliced into 1/4" thick rings
1 beefsteak tomato, sliced into 1/4" thick slices
4 Portobello mushrooms, cleaned, with stems removed
12 cherry tomatoes
1 cup freshly grated Parmesan cheese
1 cup tomato sauce, warmed
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 350°F
2. Heat a sauté pan and add 1 tablespoon of olive oil. When the pan is hot, add the yellow squash, and sauté on both sides. Season with salt and pepper to taste; set aside.
3. Repeat process with a zucchini, spinach, red onions, beefsteak tomato rings, and portobellos until all have been sautéed. Cool and set aside.
4. Place the cherry tomatoes into the pan without oil, topside down, and cook until the tops of the tomatoes have turned dark brown.
5. Begin making the stacks by placing the sautéed portobellos smooth side down onto a baking sheet. Sprinkle with Parmesan cheese and then make a layer of yellow squash. Sprinkle with Parmesan cheese, then continue making layers of vegetables and cheese, alternating colors, until the stacks are complete. Bake for 10 minutes, or until all cheese is melted and vegetables are warm.
6. When the vegetables are warm, placed each stack in the middle of a plate. Spoon some tomato sauce around the edge of each stack. Arrange three cherry tomatoes around the vegetables.



Thanks for posting this, I requested it from DCL but it never arrived.

I'm glad you got it though.
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Old 03-31-2008, 08:21 AM   #1898
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Quote:
Originally Posted by JerseyBelle View Post
We attended the Art of Entertaining Seminar on the Magic recently, so I have three recipes to share. The Chef that hosted the seminar was Oscar and he retired after the 3/22/08 Western Cruise.

I will put them each in a separate post. This is the final recipe from the seminar. It is the dessert. One of our tablemates had this at Lumiere's.

White Chocolate Dome

Ingredients:

24 fluid oz. Whipped Cream
6 pieces Gelatin Leaves
8 oz. Egg Yolks Pasteurized
3 oz. icing sugar

Tempered Dark Chocolate:

5 oz. Dark Chocolate

White Ganache:

15 oz. White Chocolate
10 fluid oz. Heavy Cream

Dark Chocolate Ganache with Raspberry Parfait:

10 oz. Dark Chocolate
8 oz. Raspberry Puree

Method:

1. Whip heavy cream
2. Soak gelatin in cold water
3. Whisk pasteurized egg yolks and icing sugar and make a sabayon
4. Melt the white chocolate. Heat the cream and melt gelatin in the hot cream. Mix the cream into the white chocolate, (White Ganache).
5. Add sabayon into whipped cream and fold into white chocolate ganache. (White chocolate mousse)
6. Use 5 oz. dark chocolate and melt to 84F this is known as tempering.
7. Pipe temered chocolate into flexi dome/mold.
8. Pipe white chocolate mousse into the dome/mold.
9. With left over mousse add raspberry dark chocolate parfait/ganache and fold into white chocolate mousse.
10. Pipe into white chocolate mousse.
11. Freeze up to 2 hours to harden but chill down in the fridge for 4 hours before serving.

Serving suggestion:

Cut basic chocolate sponge cake cut to fit bottom of mousse.
Recommend serving with raspberry and vanilla sauce.


Thanks for sharing these recipes! They sound great! May I pass these onto the WDW recipes group at yahoo, of course I'll credit you for sharing them.

Thanks again
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Old 03-31-2008, 09:22 AM   #1899
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Has there been any word on LynninPA yet?
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Old 03-31-2008, 09:24 AM   #1900
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Has there been any word on LynninPA yet?
I sent an e-mail to Admin to see if there was anything they could do, no answer yet. I'm very concerned.
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Old 03-31-2008, 10:09 AM   #1901
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Quote:
Originally Posted by TheGoofyMama View Post
Thanks for sharing these recipes! They sound great! May I pass these onto the WDW recipes group at yahoo, of course I'll credit you for sharing them.

Thanks again
Not a problem. Love to share.
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Old 03-31-2008, 10:46 AM   #1902
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Talking Thank you!!

Quote:
Originally Posted by JerseyBelle View Post
Not a problem. Love to share.
Thank you!!
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Old 03-31-2008, 11:45 AM   #1903
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Udated list

Quote:
Originally Posted by Tatania View Post
I'll add it to the request list. I've updated the index and request list and grouped the recipes by restaurant as well as course categories so everything should be easier to find. I'll wait till tomorrow to hear from lynninpa and then I'll (hopefully) get a mod help to edit both posts.

We have 4 requests for the Concourse Steakhouse which is slated to be closed - so if anyone is going there it would be wonderful if you could ask for these recipes. When posting a requested recipe could we perhaps quote the original request post? It makes it easier to keep the request list updated.
Hi, Would you please email me the updated list. My email address is lmyers@entergy.com
Thanks
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Old 03-31-2008, 12:30 PM   #1904
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Unhappy coconut flan

hmm.. no coconut flan recipe yet. I responded to the address given but they haven't answered me yet.
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Old 03-31-2008, 05:10 PM   #1905
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Honey Wings Concourse Steakhouse

Honey wing glaze sauce

1 clove Garlic
8 oz Brown Sugar
1 cup Soy Sauce
1/4 cup Honey

Combine ingredients and bring to a boil, until sugar and honey is dissolved and slightly thickened. Strain out garlicand place sauce container with label and date.

Yeield "1 pint"

Deep fry chicken wings until internal temperature of 165 degrees. Place wings in bowl and toss with glaze and enjoy.

This is the letter I recieved from Disney

Hello Victoria,

Here is the recipe for the Honey Wings. Thank you for the compliments and I hope you enjoy them.

Sincerely,

Royal Donaldson
Sous Chef
Concourse Steakhouse
Contemporary Resort
407-824-3674
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