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Old 04-05-2008, 08:41 AM   #1981
TheGoofyMama
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Cuban Snapper Hash


This is a recipe developed by Mike Bersell during his guest chef appearance on the Disney Magic Cruise Line and was featured in the first Disney Master Chefs cruise series.



Yield- 6 portions


1- 6 ounce loaf Cuban Bread, crust removed
1/2 cup Coconut Milk
4 fresh Snapper filets, 4 to 5 ounces each
1 medium Red Onion, chopped
2 Tablespoons fresh Chopped Parsley
1/4 teaspoon Nutmeg
Juice of 1 Lime
Salt and Pepper to taste
1 dash Tabasco sauce
1 cup Virgin Olive Oil
3 Hard Boiled Eggs, chopped
1/4 cup Creme Fraiche
fresh Cilantro sprigs
1/2 cup Mango Poppy Vinaigrette


Method
Dice Cuban bread into 1/4" cubes. Soak in coconut milk and set aside.
Place Red Snapper filets in a large skillet and cover with salted water. Bring to a boil, reduce heat, and simmer until fish flakes easily. Transfer to a shallow pan, let cool. When fish is cool enough to handle, flake it and combine in a large bowl with the onion, chopped parsley, salt and pepper, nutmeg, lime juice, Tabasco, and bread mixture. Mix well. For service, heat the olive oil in a large skillet over medium heat. Add the fish mixture and cook until all the oil is absorbed and the onion is tender, 3 to 4 minutes. Fold in the hard boiled eggs, cook for 1 more minute and serve.


To assemble- place a 2 inch ring mold in center of warm plate. Spoon hash into mold. Remove mold and squeeze a dollop of creme fraiche on top of timbale. Arrange a Blue Corn Cracker at an angle. Place one more dollop of creme fraiche on top of cracker and garnish with sprig of fresh cilantro.

Accent around hash with Mango Poppy Vinaigrette.



Chef's Tip- This recipe calls for fresh snapper. Don't think you can get away with using frozen, or leftover fish, it won't be the same. The same goes for the olive oil. It needs to be high quality virgin olive oil.




Mango Poppy Vinaigrette


Yield: 6 servings
1 Mango, peeled and seeded
4 Tbl. fresh Orange Juice
4 teaspoon Lemon Juice
1 teaspoon Champagne Vinegar
1/2 teaspoon Salt
1/4 teaspoon Poppy Seeds
5 Tablespoons Olive oil
1 Tablespoon Hazelnut Oil
1 tb Parsley, finely chopped



Put the mango, orange juice, lemon juice and vinegar in a blender with the
salt, and poppy seeds. Puree well until the mango is completely liquid, about 3
to 4 minutes. Slowly add the oils, then the herbs. Taste, and adjust any of
the ingredients if necessary. Strain finished dressing through a fine screen
strainer. The dressing should be fresh and sparkly.


Source: UniChef.com
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Old 04-05-2008, 09:18 AM   #1982
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Marsala Ice Cream

* Exported from MasterCook *



Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt vanilla ice cream -- softened
1/2 c marsala wine (or to taste)

Mix the wine into the softened ice cream (or add towards the end of the
mixing procedure of your own ice cream recipe). Re-freeze.

Description:
"EuroDisney, Paris"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1061 Calories; 58g Fat (47.7% calories from fat); 18g Protein; 125g Carbohydrate; 0g Dietary Fiber; 232mg Cholesterol; 422mg Sodium. Exchanges: 11 1/2 Fat; 8 1/2 Other Carbohydrates.


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Old 04-05-2008, 09:19 AM   #1983
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Snow Flakes

* Exported from MasterCook *



Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 oz rum
3/4 oz dark Crème de Cacao
2 oz Vanilla ice cream
2 oz Coconut cream
Enough ice to make it a frozen type drink.

Blend with ice, garnish with coconut shavings


Description:
"Disney Cruise Line - Holiday Cruises"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 439 Calories; 26g Fat (65.0% calories from fat); 4g Protein; 27g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Fat; 1 Other Carbohydrates.


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Old 04-05-2008, 09:44 AM   #1984
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Tatania - Thank you so much for the 4 Cheese Mac recipe!

TheGoofyMama -
Griddled Pound Cake - thanks!
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Old 04-05-2008, 03:15 PM   #1985
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Quote:
Originally Posted by piratesmate View Post
Although it doesn't look as nice as the one at the top of this thread, there is a new, updated index over on the Cooking board at: http://www.disboards.com/showthread.php?t=1777635

I'm still working on it so the formatting will come. The thread there is locked so that this thread will remain the home of the recipes. Things will continue as they have been, just at its new home.

If possible, when you post or request recipes please note the following:
- recipe source
- location served
- type of food [so I don't put entrees in with desserts ]

Thanks!
I like the additions (reviews, comments) that you've made to the index. As regards the formatting - if your User CP settings are set to HTML you can cut and paste from the Word Doc I sent and the formatting will stay the way it was. You can switch back to simple mode afterwards if you don't want to be bothered working with the HTML tags.

Is the Index and request list going to stay as a separate thread and if so, will it be stickied at the top of the section? I'm OK with any decision as I end up opening 2 windows anyway when I add recipes so I can check the index and request list without reloading the page.
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Old 04-06-2008, 04:37 AM   #1986
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Disney Cruise Line recipes

Some more Cruise Line recipes. The cruise line recipes often take some deciphering as they're clearly written for a professional kitchen. For people not familiar with the metric system, I put American measurements in brackets and have occasionaly added the instructions for making things (like risotto) when there were no instructions in the recipes.

Cape Cod Margarita
Palo, Disney Cruise Line

1.5 oz Tequila
0.5 oz Grand Marnier
1.5 oz Sour mix
2 oz Cranberry Juice
Mix all ingredients together .


Sgroppino (Lemon drink)
Palo, Disney Cruise Line
This is the lemon drink served at the end of dinner at Palo.


1.5 oz Absolut Vodka
2 oz Sparkling Wine (prosecco)
4 scoops Lemon Sherbert

Mix all ingredients together.



Grilled Portobello Mushrooms and Polenta
Palo, Disney Cruise Line (from Cooking with Mickey 2004)
Yield: 6 Appetizer Servings

Polenta
2 cups milk
¾ cup finely ground cornmeal
2 tablespoons mascarpone cheese
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped, mixed, fresh herbs (such as rosemary, thyme, and marjoram)
Salt, to taste
Freshly ground black pepper, to taste

1. Heat milk to a simmer in a pan.
2. Gradually whisk in the cornmeal, and cook over medium heat, stirring, until liquid is absorbed and the consistency is quite thick, about 15 to 20 minutes.
3. Turn off the heat and add the mascarpone, Parmesan cheese, and chopped herbs.
4. Add salt and pepper to taste. Cover and keep in a warm place.
Note: Polenta can be made ahead up to 48 hours in advance and stored in the refrigerator. Gently rewarm over the stove just prior to serving or place in a Crock-Pot on low for 2-4 hours to reheat.

Shallot Sauce
3 portobello mushrooms, stems only (caps will be grilled)
2 cups water
1 cup white wine
2 cups shallots, peeled and finely chopped
1 teaspoon finely chopped garlic
2 tablespoons butter or olive oil
1 cup balsamic vinegar (1 tablespoon used in sauce, remaining reduced for Grilled Mushroom Caps)
1 tablespoon cornstarch, mixed with 2 tablespoons water
2 cups heavy cream
Salt, and freshly ground black pepper, to taste
Parmesan cheese, shaved (for garnish)

1. Wash the mushrooms and take off the stems. Set caps aside for grilling.
2. Bring the water to boiling with ½ cup of the white wine in a small saucepan. Add mushroom stems, reduce heat, and simmer for about 10 minutes.
3. In a separate small saucepan, over medium heat, cook the shallots and garlic in butter until soft in consistency.
4. Strain the liquid from the mushrooms and add to the shallot mixture.
5. Add the rest of the wine and 1 tablespoon of the balsamic vinegar.
6. Add the cornstarch mixture. Cook about 5 minutes. Stir in the cream.
7. Add salt and pepper to taste. Keep the sauce warmed on the side.
Note: Sauce can be made up to 48 hours in advance and stored in the refrigerator. To reheat, bring to simmer on a stove top, or microwave on high approximately 2 minutes or until hot.

Grilled Mushroom Caps

1. Cut Portobello mushrooms caps in half and season with salt and pepper. Brush with olive oil and grill on both sides over medium-high heat until tender.
2. While mushrooms are grilling, cook remaining balsamic vinegar in a small saucepan for about 5 minutes, until it thickens enough to coat the back of a spoon.

To Serve
1. Place a scoop of Polenta in the center of each plate.
2. Place a mushroom cap on top. (Mushroom caps can be thickly sliced instead of being served whole.)
3. Ladle Shallot Sauce over the Grilled Mushrooms and Polenta, then garnish with freshly shaved Parmesan cheese and a drizzle of the balsamic vinegar reduction.
Note: Mushroom Caps can be made up to 24 hours in advance and stored in the refrigerator. To reheat, rewarm in 300 degree oven for approximately 15-20 minutes or until heated through. Mushrooms will be darker if made ahead.



Creamy Butternut Squash Soup
Animator’s Palette, Disney Cruise Line

1/2 cup onion, chopped
1/2 cup leek, chopped
3 each garlic (cloves), minced
3 tbsp oil
3 each apple, chopped
5 cups squash, chopped
juice of 1 apple
8 cups vegetable stock
1 tsp each salt & pepper
1 tsp turmeric
2 cups heavy cream
3 tsp flour
1 tsp butter

Sauté onion, garlic, and leeks in hot oil. Add squash and apples. Deglaze with apple juice, add vegetable stock and turmeric, salt and pepper. Add cream, season to taste. Using the flour and butter make a roux and use to thicken soup until creamy and medium thick. Adjust seasoning if necessary.

Note: I’d be surprised if this soup doesn’t get pureed with either a hand blender or in a food processor. Has anyone had it who can verify the texture of the soup?

The Buccaneer's Sun-Ripened Pineapple
Pirates IN the Caribbean Dinner, Disney Cruise Line

1 Pineapple cut into 8's
4 Bananas peeled
1/4 lb Dessicated Coconut
6 oz Egg white
2 oz Caster Sugar
20 cl (a little over ¾ cup) Orange juice (from concentrate)
20 cl (a little over ¾ cup) Mango puree
1 oz Rum

Remove the flesh of the pineapple from the skin-and cut horizontally into 8 and arrange on skin. Reserve the leave for the decoration. Make a meringue with half of the sugar and egg white. Make a syrup with the rum, remaining sugar, orange juice and mango puree. Roast the coconut. Dip the banana into the egg white then the roasted coconut, place on silicon paper.



Banana Bread
Parrot Cay, Disney Cruise Line
Yield: 48 breads (amounts for 2 loaves are in brackets)

27 lb All purpose flour (1 pound or 4 cups all purpose flour)
33 lb Bananas (1 ¼ lb or 4 small bananas)
20 lb sugar (3/4 lb or 1 ½ cups)
8 lb Sugar (not sure what this is for as you wouldn’t need more sugar in the batter)
16 oz Baking soda (3 ½ tsp.)
8 oz Baking powder (1 ¾ tsp)
2 oz Salt (1/3 tsp)
7 litres Egg (liquid) (1 cup)
4 litres Milk ( optional) (5 fl. Oz)
5 litres Oil (6 fl. Oz)
2 oz Cinnamon (1/3 tsp)
6 oz Vanilla Liquid (1 tsp)

Baking temperature 350°F . Crush the bananas in the mixing bowl & then add the sugar. Add oil & let blend then followed by the egg & milk. If the batter is too thick, add more milk. Next add the flour & let it blend with the banana mixture. Pour the batter into the greased trays & bake.
Cooks Notes:
1. That the batter should not be over mixed or the bread becomes chewy
2. All dry ingredients should be mixed with the flour
3. Do not cut the bread unless properly cooled though this is served warm at Parrot Cay.
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Old 04-06-2008, 04:39 AM   #1987
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French Toast Banana Bread Pudding

French Toast Banana Bread Pudding
Parrot Cay, DCL
30 servings

Banana Bread (for 6 loaves)
1500 g (3.31 lbs or 13 ¼ sticks) Butter
3 kg (6.61 lbs or 13 2/3 cup packed) Brown Sugar
18 Eggs
3 kg (6.6 lbs or 24 cups) Flour
48 gm (3.5 TBSP) Baking soda
24 gm (4 tsp) Salt
30 ml (2 Tbsp) Vanilla Extract
8 lbs (30 medium 7 – 8’ long) Bananas

Custard Sauce
4 cups Cream
4 cups Milk
450 gm (scant 2 cups) Yolks
700 gm (3 ½ cups) Sugar
15 gm (3 ½ tsp) Vanilla extract
30 ml (2 Tbsp.) Banana Liqueur
150 gm (5 ¼ oz or 1 1/3 stick) Melted Butter

Caramel Sauce
500 gm (1.1 lb) Sugar
200 ml (scant 7 fl. Oz) Heavy Cream
6 Bananas, sliced

Banana Bread
Melt the butter and mix in the sugar. Add the eggs and blend in well.
Sieve the dry ingredients together. Mix it with the butter mixture.
Crush the bananas and blend with the batter.
Pour into paper lined sheet pans with frame and bake at 180C for 35 minutes. Cool for 6 hours.

Custard Sauce
Boil the cream and milk together. Take it off the heat. Mix yolks, sugar, vanilla and liquor into it. Mix it well with the help of hand whisk and use it as mentioned below.

Caramel Sauce
Caramelize the sugar without water to a light golden brown color and deglaze with heavy cream.


Assembly

Cut half inch thick slices of the banana bread length-wise on the sheet pan.
Brush with melted butter.
Arrange the sliced bananas in caramel on top.
Pour the custard mix over the top of the bread and let it soak in. Add a second layer of banana bread and repeat the steps.
Put a final layer of banana bread and brush with melted butter and caramel sauce only.
Pour the custard mix over the top of the bread and let it soak for half an hour. Pour out any excess sauce mix.
Bake and chill. Cut into 3 ½ inch squares and cut each square diagonally into triangles.

To Serve: Serve warm with coconut ice cream over rosette of custard and caramel sauce over sliced bananas on the side.
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Old 04-06-2008, 04:41 AM   #1988
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Spice Island Chicken Wings

Spice Island Chicken Wings
Parrot Cay, DCL

2 teaspoons paprika
1 teaspoons of garlic powder
1 teaspoon of onion powder
salt to taste
1 tablespoon olive oil
1 teaspoon of chill flakes
2 cups BBQ sauce

Mix all dried ingredients in a small bowl together and salt to taste. Pat dry the chicken wings with paper towels. Place the wings into the spices allowing to be evenly coated. On a flat oven tray place the chicken wings and drizzle with the olive oil. Place into a hot oven (350 degrees) and roast for about 15 minutes until
cooked.
Heat the BBQ sauce with the chili flakes and coat the wings with the sauce. Add a little water if too thick. Drain off excess liquid. You can deep fry for a few minutes to make extra crispy once you have run through the BBQ sauce.
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Old 04-06-2008, 04:42 AM   #1989
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Raspberry Walnut Vinaigrette

Raspberry Walnut Vinaigrette
Disney Cruise Line, Various Restaurants

100 ml (6 ¾ Tbsp) Soybean Oil
45 ml (3 Tbsp) Vinegar
35 g (scant 3 Tbsp) Sugar
Less than 2% of the mix - Walnut/Tree nut (?)
350 ml ( 1 ½ cups) Red Raspberry Juice
2 Chopped Garlic
1 Chopped Onion
100 ml (6 ¾ Tbsp) Water
50 g (1 ¾ oz) fresh Raspberry

Combine all ingredients and blend it together until a smooth mixture. Serve chill with any salad condiments.
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Old 04-06-2008, 04:49 AM   #1990
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Lemon & Lime Roasted Half Chicken

Lemon & Lime Roasted Half Chicken
Master Chefs Night & Captains Gala Dinner, DCL
10 servings

5 whole chickens, -- (cut into 2 pieces then cut through the thigh and leg giving 2 more pieces)
Risotto (recipe below)
1/2 packet baby carrots
6 limes -- (peel the rind for the chicken and juice for the reduction)
6 lemons
3 oranges -- juiced & save rind for marinade
1/4 bottle lemon juice
1/4 bottle white wine
2 cups chicken jus (need 1 ½ cups chicken broth)

Blanche the baby carrots, refresh and leave to one side.
Marinate the chicken pieces with the rinds of the citrus fruits (30 min. minimum); put chicken and marinade in a roasting pan; add some olive oil, seasoning and bottled lemon juice. Roast in the oven at 375F for 45” (times are for a 4 lb bird) . Then increase the temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 to 170 degrees F., about 15 minutes more.
Tip the chicken so the juices run into the pan. Keep chicken warm (loosely tent with foil) while making the jus.
My addition: To make the jus: Set a strainer over a bowl. Strain the pan juices into the strainer. Shake the strainer to get more juices into the bowl. Set strainer aside. Skim most of the fat from the surface of the liquid with a spoon, or alternately, use a degreasing cup. Reserve the pan juices. Place the roasting pan directly on a burner set at medium-high. Pour 1 ½ cups chicken broth into the pan, and scrape the pan with a wooden spoon to loosen all the browned bits that cling to the pan. Add the reserved pan juices, increase the heat to high and boil the liquid until slightly thickened. Carefully strain jus through a fine sieve into a serving bowl. Taste and season with salt and pepper. Keep warm until ready to serve.

Make the risotto, finishing with the asparagus, cream and parmesan cheese at the last minute. ( I added instructions at the bottom).

In a skillet, reduce the citrus juices down with the white wine till they thicken to form a glaze – at least 13 minutes. Check the seasoning of the chicken jus.

Note: There are no instructions as to what to do with the lemons so either only use the juice or use the skin and juice as with the limes. The blanched carrots are not mentioned again not how to plate. I imagine the glaze is served on the chicken half and the jus on the side. Maybe the carrots go in the roasting pan and are used to flavour the jus. What does our resident chef think?

Risotto
10 servings

1/2 kilogram (2 ½ cups) risotto rice
3 Tbsp. butter
1 onion -- finely chopped
1/2 teaspoon garlic -- chopped
6 cups vegetable stock
1 bunch asparagus
2 cups heavy cream
1/4 pound (1 cup and 2.5 Tbsp) parmesan cheese grated

1. Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.
2. In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the onion and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
3. While the onions are cooking, bring the stock to a simmer in a saucepan.
4. Add the wine to the rice. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat. (Note: the stock amount given is approximate. You may need a little more or less because you’re still adding 2 cups of cream.) Gently stir in the Parmesan cheese, the cream, and the asparagus. Add salt and pepper to taste. Serve immediately.
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Old 04-06-2008, 11:08 PM   #1991
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Maple Glazed Salmon with Onion- Mashed Potatoes

Most cruise ship recipes are not really intended for the home kitchen and after attempting them, you're probably ready for a Cruise yourself to relieve the stress. This popular one (and the next) are featured in Delicious Disney, are exceptions.

Maple Glazed Salmon with Onion- Mashed Potatoes
Animators Palette, Disney Cruise Line (from Delicious Disney)
Serves 4

Maple Glaze
1/4 cup brandy
1 1/4 cups maple syrup
1 tablespoon cornstarch mixed with 2 tablespoons water

Pour brandy in a pan and flambé for 5 seconds. Add the syrup and heat. Whisk in the cornstarch and water mixture, and simmer for 5 minutes, stirring. Cool to room temperature.

Onion- Mashed Potatoes
2 medium onions
2 tablespoons olive oil
2 pounds red potatoes
2/3 cup milk, warmed
2 tablespoons unsalted butter
Coarse salt and freshly ground white pepper, to taste

Preheat oven to 375°F. Toss the chopped onions with olive oil and bake for 15 minutes, until soft. Purée onions in a blender. Cover potatoes with water in a medium saucepan and boil until tender when pierced with a fork. Put drained, warm potatoes in a mixing bowl. Add milk and butter, and mash with an old-fashioned potato masher. Season to taste.

Salmon
4 salmon fillets, 7 ounces each
2 tablespoons olive oil
Coarse salt and freshly ground black pepper, to taste
Diced red peppers, for garnish (optional)

Preheat oven to 350°F. Brush the salmon with olive oil and season with coarse salt. In a preheated sauté pan, sear both sides. Place on a baking sheet and drizzle 1 tablespoon of the Maple Glaze on each salmon fillet. Bake 12 to 15 minutes, or until desired doneness.
To serve, top potatoes with salmon and drizzle with remaining Maple glaze. Top with diced red peppers and minced scallion, if desired.
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Last edited by Tatania; 04-06-2008 at 11:18 PM.
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Old 04-06-2008, 11:16 PM   #1992
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Grilled Shrimp and Seared Scallop Pasta

Grilled Shrimp and Seared Scallop Pasta
Disney Magic & Disney Wonder, DCL (Delicious Disney)
Serves 4

8 ounces linguine
2 cups favorite spaghetti sauce
2 garlic cloves, thinly sliced
5 tablespoons butter, divided
2 cups fresh spinach
Coarse salt and freshly ground white pepper
12 large shrimp, peeled and deveined
12 large scallops

Cook linguine according to package directions; drain and mix with spaghetti sauce. Keep warm.
In a large skillet, sauté garlic in 2 tablespoons butter until golden; add spinach and cook until wilted. Season with salt and pepper, and set aside.
Heat remaining 3 tablespoons butter in a skillet over medium-high heat; add shrimp and scallops, and cook about 3 minutes, or until shrimp turn pink and scallops turn white, turning once. Top pasta with cooked spinach, and serve with shrimp and scallops arranged around the plate.
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Old 04-07-2008, 07:42 AM   #1993
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Quote:
Originally Posted by lynninpa View Post
Has anyone tried this recipe for Dole Whips?

Pineapple Dole Whips (A "copycat" recipe)

Prep: 10 min.
Freeze: 3 hrs.
Makes: 8 servings

2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1/2 cup chopped maraschino cherries, mini marshmallow or mini chocolate chips, (optional)
1-1/2 cups heavy whipping cream, whipped

Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth. Stir in cherries or marshmallow or chips, if desired.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.
Stir gently pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour. Serve.
I'm still working my way through the recipes for the index (sorry - I took the weekend off ) so I don't know if anyone ever answered this. I've made this recipe, but cannot comment on the comparison to actual Dole Whips as we didn't know to try them on our last trip. (How I missed that during trip planning on The DIS I'll never know! )

Anyway, I originally found this recipe at Dole.com and made it for our Disney-fied Christmas breakfast. Everyone here really enjoyed it! The first time I made it, I made 2 batches: one as described - except I used canned whipped cream - and one "for me". (I'm a Type I diabetic.)

For mine, I used pineapple in juice & skipped the sugar because I wanted to use a couple cherries in it. I also used some sort of low-fat Cook Whip instead of whipped cream. The kids ended up finishing theirs before mine was gone & they "volunteered" to help me eat mine. They said they actually liked it better since it wasn't so sweet...they're not used to it because I usually cook things I can eat too.

The method sounded a bit messy to me when I first read it, but I wasn't into the whole idea of "dump" cooking at that point. "Dump" cooking is when you put the marinade ingredients in zipper bags with the chicken & then freeze it, letting it marinate as it defrosts overnight in the refrigerator. Since then, I use a lot more zipper bags in my cooking. It's so easy & better yet no clean-up! LOL And it isn't as fluffy if you don't actually fold in Cool Whip in a separate bowl like it says, but I tend to just toss the stuff right into the bag, re-zip & mush it around.

And if anyone is interested, here is the nutrition information Dole had posted:
254 calories, 17g fat (10g sat.), 61mg cholesterol, 18mg sodium, 27g carbohydrate, 1g protein
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Last edited by piratesmate; 04-07-2008 at 07:49 AM.
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Old 04-07-2008, 07:52 AM   #1994
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Copycat recipes

Are these acceptable now? I thought we were going to stick to the actual WDW recipes on this thread.

Thanks in advance to any one who can clarify this for me.
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Old 04-07-2008, 07:59 AM   #1995
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Quote:
Originally Posted by Tatania View Post
I like the additions (reviews, comments) that you've made to the index. As regards the formatting - if your User CP settings are set to HTML you can cut and paste from the Word Doc I sent and the formatting will stay the way it was. You can switch back to simple mode afterwards if you don't want to be bothered working with the HTML tags.

Is the Index and request list going to stay as a separate thread and if so, will it be stickied at the top of the section? I'm OK with any decision as I end up opening 2 windows anyway when I add recipes so I can check the index and request list without reloading the page.
Thanks Tatania, but I've done so much "adjusting" to the document the formatting was lost. It won't take long to put back once I'm done. I'm just not doing it yet because I'm still working my way through the thread. I put it into Excel so I could sort by page to make sure I wasn't missing things as I went through. I also intend to post a separate index with the recipes sorted solely by restaurant since I find the "by food type" sort cumbersome. I'll leave it up for those that prefer it though. In the meantime, I'm just copying the list with the changes I've made each night.

We try to keep the sticky threads to a minimum. We'll have to see how things go with keeping the index in a separate thread. There really hasn't been that much traffic on the Cooking board so that it would get lost if I'm updating every couple days.
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