Disney Information Station Logo

Go Back   The DIS Discussion Forums - DISboards.com > Just for Fun > The Creative Community > Cooking
Find Hotel Specials & DIScounts
 
facebooktwitterpinterestgoogle plusyoutubeDIS UpdatesDIS email updates
Register Chat FAQ Tickers Search Today's Posts Mark Forums Read





Reply
 
Thread Tools Rate Thread
Old 05-02-2008, 03:15 PM   #2131
piratesmate
Drah-gun! I don't do that tongue thing!
I actually used to be smart...before I had kids & brain damage
 
piratesmate's Avatar
 
Join Date: Feb 2001
Location: Defeating the Huns!
Posts: 8,590

Quote:
Originally Posted by kitkat324
Looking for Bavarian Cheesecake recipe from Coral reef
I would love to find/have the recipe for the Bavarian Cheesecake from Coral Reef. It was one of my DH favorite things to eat while we were there and has said many times that he wants to go back just so he can have another one, LoL.

If anyone has this and is willing to share that would be wonderful! I hope to surprise him with it on Father's Day!
Original request can be found here:
http://www.disboards.com/showthread.php?t=1812910

This request and TwingleMum's will be added when I update the lists over the weekend.

Today I'm posting the "A" recipes from AKL that haven't been posted yet.

African House Salad
Disney's Animal Kingdom Lodge
<Source> Orlando Sentinel "Thought You'd Never Ask"

Yield: 8 servings.

8 cups chopped romaine lettuce
¼ c julienned carrots
¼ c red bell pepper strips
1/8 c julienned fennel
¼ c julienned sweet potato
¼ c thinly sliced red onion
1 c cooked lentils
Grilled chicken strips to taste (optional)

Ginger-soy dressing:
1 tsp ground ginger
1 Tbl granulated garlic
1 tsp ground coriander
1 c granulated sugar
1 c soy sauce
½ c rice wine vinegar
½ c safflower oil

1. In a medium-size bowl, combine lettuce, carrots, bell peppers, fennel, sweet potatoes, red onions and lentils.

2. In another bowl, combine, ground ginger, garlic, coriander, sugar, soy sauce and rice wine vinegar. Whisk until well blended. While constantly whisking, add oil in a slow, steady stream.

3. Ladle some of the dressing over the vegetables and lentils. Add chicken, if desired. Toss ingredients with tongs and divide among serving plates. Add additional dressing to taste.

= = = = = = = = = = =
AFRICAN RED BEAN STEW
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings

1 lb Red Kidney Beans, soak overnight
2 oz Vegetable Oil
1 lb Red Bell Pepper, diced
1 lb Green Bell Pepper, diced
1 lb Onion, diced
1 lb Tomato, diced
1½ tsp Ground Cumin, toasted
1½ tsp Curry Powder, toasted
2 Tbl Crushed Red Pepper
1 lb Carrot, diced
To taste Salt and Pepper
2 qt Vegetable Stock (V-8 Juice)

1. Soak beans overnight.

2. Cook the beans in the water until 2/3’s done.

3. Heat oil in pot and add vegetables, spices, and vegetable stock.

4. Adjust seasonings.

5. Continue to cook until all vegetables are done.

= = = = = = = = = = = =
ASPARAGUS AND BEAN SALAD
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings

1 lb Asparagus Spears, grilled
3 c Olive Oil
Salt and Pepper
1 each Red Bermuda Onion, sliced and grilled
2 lb Scarlet Emperor Beans
1 each Red Bell Pepper, small diced
1 lb Tofu, firm and cubed
1 c Rice Flour
Salt and Pepper, Cayenne Pepper
¼ c Cumin, toasted
1/8 c Coriander Seed, toasted
1/16 c Montreal Seasoning
1 each Jalapeno Peppers, seeded and minced
1 c Sherry Vinegar
2 c Olive Oil
½ c Sugar

1. Clean and coat asparagus with olive oil, salt and pepper. Grill and chill. Cut each spear into bite size pieces.

2. Take onion and slice into thick slices. Coat with olive oil, salt and pepper, and grill.

3. Cook beans in salted cold water according to package directions. When beans are tender, drain and chill. Set aside for later.

4. Wash, seed, and rib red pepper and small dice.

5. Take chopped tofu and dust with rice flour, salt and pepper, and cayenne and deep fry until golden brown. Drain on paper and set aside.

6. Make vinaigrette with Montreal Seasoning, jalapeno, and sherry vinegar. Slowly whisk in the olive oil and adjust with salt and pepper.

= = = = = = = = = = = =
AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD I
Boma, Disney’s Animal Kingdom Lodge
Yield: 8 servings

3 each Avocado, diced
3 each Papaya, diced
3 each Grapefruit, segments
3 each Mint Leaves, chiffonade (stack leaves and cut into strips)
4 Tbl Pomegranate Syrup, drizzle (to make, use 2 parts pomegranate juice to 1 part sugar, reduce to a syrup)

Dressing:
½ c Ginger Juice
1 each Lemon Juice and Zest
1 each Lime Juice and Zest
2 oz Honey

In a small bowl, add all the ingredients for the dressing and blend thoroughly.

Dice the avocado, papaya, and segment the grapefruit.

Mix the fruit with the dressing gently, place in a bowl, and drizzle with pomegranate syrup.


7. Mix all ingredients in a pan except for the tofu. Let all ingredients marinate. When time for service, place salad in bowls and top with fried tofu.

= = = = = = = = = = =
For this one, the dressing is slightly different.

AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD II
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 4 servings

1 each Papaya
1 each Avocado
1 each Grapefruit
10 each Mint Leaves, chiffonade (stack leaves and cut into strips)

**Dressing:
½ cup Plain Yogurt
2 Tbl Grapefruit Juice
1 Tbl Honey

1. Peel the papaya, slice in half lengthwise and remove the seeds.
2. Cut the avocado in half lengthwise and remove the pit. Using a large spoon, separate the fruit from the peel.
3. Dice both the papaya and the avocado into 1-inch cubes.
4. Using a knife, peel the grapefruit to remove all the bitter white pith. Over a bowl, cut each segment away from the membrane. (You can use the juice for the dressing.)
5. Toss the fruit and mint together and set aside.
6. In a small bowl, mix the ingredients for the dressing together. Mix enough dressing to evenly coat the fruit.
Please note!!**
Quote:
Originally Posted by Tatania
For the AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD II - a word of warning. Do not put the dressing on ahead of time as the yogurt separates (thanks to the acid in the grapefruit) and it all goes watery. I made that mistake and it wasn't very good.
__________________
Deb, Proud Mom to a member of the Bronze Medal winners at the Tae Kwon-Do World Championship 2007 (DS is the redhead)

Last edited by piratesmate; 05-03-2008 at 08:49 PM.
piratesmate is offline   Reply With Quote
Old 05-02-2008, 07:21 PM   #2132
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,123

Quote:
Originally Posted by TwingleMum View Post
I've searched and couldn't find it. Does someone please have the recipe for the chili at the Yacht and Beach Club?? My 7 yr old inhaled many bowls while we were there. I'd like to surprize him. Thanks.
Was it the chili served at Beaches and Cream? I can't see it on the posted menus for Yachtsman Steakhouse or Captain's Grille. We should get Mr. Disney on this request because I think the Chefs at Yachtsmen are good buds with him

Our new favorite family chili is the 7-bean Chili from Sci Fi diner (p. 65). There are a lot of ingredients but it sure is good. I made it this week with Sourdough Biscuits ( p. 16) and the biscuits are delicious. I have a sourdough starter that has been going since January.

The good old tried and true Disney recipes are still great. At a retirement luncheon today at work I made sandwich fillings and did the Lunching Pad Tuna Salad (p 118) and the Egg Salad from River Belle Terrace (Cooking with Mickey). The bowl of egg salad was gigantic and there was nothing left - people loved it.

For the AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD II - a word of warning. Do not put the dressing on ahead of time as the yogurt separates (thanks to the acid in the grapefruit) and it all goes watery. I made that mistake and it wasn't very good.



BANANA CABANA
Signature Drink at Disney's Caribbean Beach Resort, (from the Trade Magazine "Food and Beverage" 2004)


1 oz Spiced Rum
.5 Creme de Banana liqueur
Piña Colada mixer to fill (about 3 oz)

Add ice to blender after the other liquid has blended.
Garnish with cherries, bananas, and pineapple leaves on a skewer. “Glow” ice cube (that starts glowing when hit) is an
optional extra. A martini glass is used when served inside; a plastic glass is used for pool bar presentation.
(Here's what was added at the end: $6.50 without "Glow" ice cube; $8.50 with "Glow" ice cube.)

MOTH TO A FLAME
Walt Disney World Swan and Dolphin Resort, Lake Buena Vista, (created by Casey Fontenette, Complex Banquet Beverage Captain who won a grand prize of $1000 for this.)

1-1/4 oz. Southern Comfort
1 /2 oz. Disaronno amaretto
1/2 oz. Cointreau
1/2 tsp. TABASCO® brand Pepper Sauce or <br>Green Pepper Sauce
Combine all ingredients and shake well with ice. Strain into a martini glass. Drop a cherry into it. Flame an orange peel twist and drop it into the drink.

Cafe Caliente
Walt Disney World Swan and Dolphin Hotel, Lake Buena Vista, Florida

1 1/4oz Kahlua
1/2oz Corazon Tequila
1/2oz Cointreau
4 Dashes of Tabasco
Combine all ingredients together over ice, shake well and strain into a martini glass. Garnish with a chocolate cigar through a orange peel ring. Enjoy!

Mango Dolphin
Bluezoo Restaurant, WDW Swan & Dolphin

1 oz. Cruzan Estate Diamond Rum
1/2 oz. Cruzan Mango Rum
1/2 oz. Amaretto
2 oz. pinapple juice

Combine all ingredients in mixing glass. Shake vigorously, strain into tall glass over fresh ice.

Mai Tai at the "Zoo"
Bluezoo Restaurant, WDW Swan & Dolphin

1 oz. Cruzan Estate Diamond Rum
1/2 oz. Cruzan Mango Rum
1/2 oz. Amaretto
2 oz. pineapple juice
splash of sour
splash of Cruzan Navy Rum

Combine all ingredients in mixing glass. Shake vigorously, strain into tall glass over fresh ice. Garnish with a thin orange wheel and brandied cherry. Skewer the orange wheel through one side of the skin and through the cherry and then through the other side of the orange wheel.

Blue Spoodle
Spoodles, Boardwalk

1oz - GranGala
1oz - Blue Curacao
1/2oz - Peach Schnapps
4oz - Pina Colada Mix

Put all ingredients into a blender with 2 cups of ice and blend. When smooth, pour contents into a hurricane glass, top with whip cream and a strawberry on the rim of glass.
__________________
Disney Recipe Exchange

First visit to WDW in 1976. Many times since then.


Last edited by Tatania; 05-02-2008 at 08:15 PM.
Tatania is offline   Reply With Quote
|
The DIS
Register to remove

Join Date: 1997
Location: Orlando, FL
Posts: 1,000,000
Old 05-03-2008, 12:53 PM   #2133
TwingleMum
DIS Veteran
 
TwingleMum's Avatar
 
Join Date: Dec 2002
Location: New York
Posts: 6,350

Quote:
Originally Posted by Tatania View Post
Was it the chili served at Beaches and Cream? I can't see it on the posted menus for Yachtsman Steakhouse or Captain's Grille. We should get Mr. Disney on this request because I think the Chefs at Yachtsmen are good buds with him
.
We were staying at BC and it was room service but my DS says he had it last trip and loved it, so I don't know where it came from.
TwingleMum is offline   Reply With Quote
Old 05-03-2008, 06:57 PM   #2134
*Robin*
bibbity bobbity boo!
 
*Robin*'s Avatar
 
Join Date: Mar 2000
Location: Fort Wayne...
Posts: 1,781

Please forgive the interruption, but I have been coming to this site for years and years...I even used to come to the cooking section a lot...but then they changed it and I wandered off...


Now, all I can say is THANK YOU!! I was googling a recipe and it sent me HERE! (I never even thought to look HERE!) I will be reading for the next week...reading and copying and pasting to my little recipe file.

THANK YOU, THANK YOU, THANK YOU!!

(Deb, way back when, didn't I use to call you the Conversion Queen??)
I think it was you, I really do...NOW you are the all time QUEEN...my hero!!

again...thank you, this is a priceless few threads! (Such a nice thing to find after the Dis lost Bob...it makes the day just a bit happier!)

Robin
*Robin* is offline   Reply With Quote
Old 05-04-2008, 09:09 AM   #2135
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

Balsamic Smothered Mushrooms

* Exported from MasterCook *



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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shallots -- minced
1/2 cup dry red wine
1/2 cup balsamic vinegar
1 cup stock -- chicken or beef
1 1/2 pounds mushrooms (cremini -- shiitake, oyster, or portobello)
1 tsp. fresh thyme -- minced

Place shallots in a sauté pan with the reserved pork tenderloin pan
juices.
Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce
liquid
by half, then add the stock and continue cooking until liquid has reached
a
light glaze consistency. Wash, slice and season the mushrooms with a
little
olive oil. Spread the mushrooms out on a grill rack and place over low
heat.
Cover for a few minutes to lightly smoke the mushrooms. Combine the
mushrooms
with the reduced liquid and set aside. Next, grill the tenderloins over a
low to
medium fire, turning frequently to lightly brown on all sides
(approximately 20
minutes). Baste occasionally with the mustard butter and continue to grill
until
the tenderloins reach desired doneness. To serve, place a cup of polenta
on each
plate. Slice the tenderloins into thick coins and place five coins in the
center
of the polenta. Ladle the balsamic mushroom sauce over the coins and top
with a
few leaves of sage or parsley


Description:
"California Grill"
Source:
"Walt Disney World"
Copyright:
"Walt Disney World Resort & Properties"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; trace Fat (0.8%
calories from fat); 2g Protein; 23g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 87mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable;
1/2 Fruit.


Nutr. Assoc. : 0 0 0 0 0 0
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
Old 05-04-2008, 09:12 AM   #2136
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

Apple Cranberry Pie

* Exported from MasterCook *



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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. refrigerated pie crust dough -- (15 oz.)
3 lbs. Granny Smith apples -- peeled, cored, thinly sliced
2/3 cup sweetened dried cranberries
1/2 cup sugar
2 Tbs. cornstarch
1 1/4 tsp. ground cinnamon
1 egg -- slightly beaten
White decorating sugar crystals -- optional

Place jellyroll pan on center oven rack. Preheat oven to 350°F. Fit 1
sheet pie dough in 9" pie pan; flute edge. Combine fruit, sugar,
cornstarch and cinnamon; transfer to pie shell.

Unroll remaining pie dough. With mouse-shaped cookie cutter, cut out
shapes. Arrange cutouts over fruit, overlapping slightly; attach to each
other with water. Brush dough with egg; if desired, sprinkle with sugar
crystals. Bake on hot pan 1 hour, 30 minutes or until bubbly. Cool on
rack.

About this recipe:
Servings: 10; Calories: 333; Protein: 2 g; Fat: 12 g (5 g saturated);

Description:
"Epcot Center (Chef Brian Piasecki)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1093 Calories; 6g Fat (4.9%
calories from fat); 10g Protein; 261g Carbohydrate; 25g Dietary Fiber;
212mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat;
10 Fruit; 1/2 Fat; 6 1/2 Other Carbohydrates.

NOTES : Kitchen time: 40 minutes / Total time: 4 hours

Nutr. Assoc. : 0 0 0 0 0 0 0 0
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
Old 05-04-2008, 09:12 AM   #2137
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

Alsatian Onion Tart

* Exported from MasterCook *



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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Puff Pastry Sheet -- 10" square
1 pound Onions -- sliced
2 Eggs
1/2 quart Cream
Salt & Pepper

Roll dough out and pre-bake as directed.

Sauté onions in butter until translucent.

Place onions on cooked dough and salt and pepper to taste.

Mix together egg and cream and pour on the onions.

Bake 15 minutes at 350 degrees.


Description:
"France, Food and Wine Festival"
Source:

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2824 Calories; 224g Fat (70.5%
calories from fat); 47g Protein; 164g Carbohydrate; 11g Dietary Fiber;
842mg Cholesterol; 942mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1 1/2
Lean Meat; 6 Vegetable; 43 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/


Last edited by TheGoofyMama; 05-04-2008 at 05:38 PM.
TheGoofyMama is offline   Reply With Quote
Old 05-04-2008, 11:24 AM   #2138
piratesmate
Drah-gun! I don't do that tongue thing!
I actually used to be smart...before I had kids & brain damage
 
piratesmate's Avatar
 
Join Date: Feb 2001
Location: Defeating the Huns!
Posts: 8,590

Tatania – Thanks for the advice on the yogurt dressing on the Avocado, Papaya & Grapefruit Salad! I’ve edited the OP to make sure no one misses that. It makes me wonder, though, how on earth they manage to serve that on a buffet!! I could see it for table service, but buffet? I wonder if they’re doing something that don’t mention in the recipe.

Would you mind posting the Egg Salad recipe from River Belle Terrace? That’s one thing I still make exactly the same as my mother did & I always like new things – even on an old stand-by recipe.

*Robin* - It’s so nice to see an old friend return! Yes, you did call me the Conversion Queen. I must have posted those equivalents so often that everyone on the Internet now has them copied because I haven’t seen that question in quite a while. Either that or everyone here now actually follows the recipes as written. LOL

Today I’m posting recipes from the 2000 Food & Wine Festival.

= = = = = = = = = = = =
Cheese Rolls
Food & Wine Festival ’00, Brazil & Argentina

8 oz tapioca flour
2 fl oz sunflower oil
generous pinch of sea salt
1 egg, beaten
6 Tbl plain yogurt
2 oz hard cheese, freshly grated (such as Parmesan)

Preheat oven to 450 degrees F. Sift the flour into a bowl. In a saucepan, combine the oil and salt with 3 fl. oz. water and bring to a boil. Slowly pour onto the tapioca, stirring it to a stiff dough with a wooden spoon. When the dough has cooled slightly, stir in the egg, then the yogurt and finally the cheese.

Grease your hands, then form the dough into 12 balls. Arrange them on a non-stick baking sheet. Put into the oven and immediately reduce the temperature to 350 degrees F. Bake for 25-30 minutes. Test for doneness using a cake tester. If it comes out clean, they are done. Cool on a wire rack.

= = = = = = = = = = = =
Chicken & Sausage with Grilled Polenta
Food & Wine Festival ’00, Italy
Yields 4 to 6 servings

12 oz Chicken breast cut into 1-inch cubes
12 oz Italian sausage cut into 1-inch pieces
¾ c Chopped mushrooms
1/3 c Chopped onion
1 c Tomato sauce
1½ Tbl Pino Grigio wine
½ tsp Salt
½ tsp White pepper
½ tsp Italian parsley chopped
½ tsp Olive Oil

1. Sauté onion and mushrooms with a touch of olive oil in medium sauté pan for 1 minute.
2. Add chicken, sausage, salt and white pepper. Sauté for 2 more minutes
3. Add wine, tomato sauce and parsley. Sauté 2-3 more minutes.
4. Serve immediately over polenta (see recipe below).

= = = = = = = = = = = =
Grilled Polenta
Food & Wine Festival ’00, Italy

2½ c Water
¼ tsp Salt
¼ c Unsalted butter
1 Tbl Parmesan cheese
2½ c Polenta

1. Heat water in saucepan until boiling.
2. Add butter, salt and polenta and reduce heat to medium low.
3. Cook 10 minutes over medium low heat stirring frequently.
4. Add cheese and mix together thoroughly.

[Note:] For grilled polenta – pour mixture into shallow rectangular dish coated with butter and cool for 1-2 hours in refrigerator until polenta maintains it’s shape. Cut polenta into ¾ inch rectangular pieces and grill until marked well and heated.

= = = = = = = = = = = =
Golden Shrimp
Food & Wine Festival ’00, Japan
Yields 4 to 6 servings

23 Surimi (fish paste)
8 Shrimp -- large
1 oz Sake
Pinch Salt
6 tsp Flour
1 Egg white
1 Onion (Large - chopped)
¼ Tbl Salt
9 oz Moto
8 Fresh Peas (yes, individual peas)

Moto:
1 Egg yolk
1¼ c Vegetable oil
1/8 tsp Salt

Peel shrimp. Cut open like a butterfly and remove vein. (Cut from belly shows more pink color on the other side after cooking) Soak in sake and pinch of salt solution for 30 minutes. Take out shrimp and wipe off with paper towel. Mix remaining ingredients thoroughly. Coat the topside of the shrimp with flour then place 2 tablespoons of the mixture on top. Coat entire shrimp with mixture. Put cooked green peas or edamame (soy beans) on top for coloring. Bake at 350 degrees oven for 6 to 7 minutes or broil for 5 minutes until golden brown.

Moto
Put egg yolk into a bowl and add salt. Start whipping egg yolk while adding vegetable oil slowly.
[Note : If it becomes too hard, add egg whites to loosen. Finished product consistency should be like mayonnaise.]

= = = = = = = = = = = =
Lamingtons
Food & Wine Festival ’00, Australia
Yields 4 to 6 servings

Sponge Cake:

2/3 c Margarine or butter
1 c Sugar
1 tsp Pure vanilla
2 Eggs
2 c Flour
¾ tsp Cream of tartar
¼ tsp Baking soda
1/8 tsp Salt
½ c Milk

Glaze:

1 lb Icing sugar
4 Tbl Cocoa
8 Tbl Boiling water
4 oz Shaved coconut

Sponge cake
Grease a 9" x 13" pan. Whip the butter and add sugar.
Beat until you reach a fluffy texture. Add vanilla. Add eggs one at a time, beating thoroughly after each egg. Add the dry ingredients and the milk. Pour into pan and bake for 35 minutes at 350 degrees. Cool and remove from pan. Wrap in foil and cool overnight in refrigerator.

Glaze
Sift sugar and cocoa together. Stir in water. Roll the sponge cake in the chocolate icing and then in the coconut

= = = = = = = = = = = =
Tacos al Carbon
Food & Wine Festival ’00, Mexico
Yields 4 to 6 servings

Corn Tortillas:
8 oz Corn Maseca Flour
7 oz Water

Mix Corn Maseca with water to make tortilla dough. Form a ball using 1 ounce of dough. Place in to a tortilla press to form one tortilla and transfer it to a hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done.

Chicken Fajita Filling:

1 lb Chicken Breast
1 oz Lime Juice
1 tsp Garlic
¼ tsp Salt
¼ tsp Pepper
1 oz Vegetable Oil
¼ tsp Jalapeño Pepper (Chopped)
1 tsp Cilantro
1 tsp Red Crushed Chiles

Marinate the chicken breast with lime juice, garlic, salt, pepper, oil, jalapeno pepper and cilantro. After marinated, cook on both sides on the grill. Cut chicken into fine strips.

Salsa Verde De Molcajete:

8 oz Green Tomatillos
1 oz Onions
1 oz Cilantro
2 Serrano Peppers
To Taste Salt

Use Mexican bowl mortar to mash up ingredients. Roast the tomatillos and Serrano peppers on the grill. Mash all ingredients, keeping it chunky. Add salt to taste.

Please be aware that the index "by course" has now been split into 2 posts. We'd exceeded the maximum number of characters & it wouldn't all show anymore. The index can be found at: http://www.disboards.com/showthread.php?t=1777635
**Index updated to here**
__________________
Deb, Proud Mom to a member of the Bronze Medal winners at the Tae Kwon-Do World Championship 2007 (DS is the redhead)

Last edited by piratesmate; 05-04-2008 at 12:38 PM.
piratesmate is offline   Reply With Quote
Old 05-04-2008, 02:35 PM   #2139
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,123

Steamed Mussels with Pesto Cream

Quote:
Thanks for the advice on the yogurt dressing on the Avocado, Papaya & Grapefruit Salad! It makes me wonder, though, how on earth they manage to serve that on a buffet!! I could see it for table service, but buffet? I wonder if they’re doing something that don’t mention in the recipe.
I didn't see this salad on the buffet the last time I ate there but it could be that's why there's a second version of the recipe with no yogurt in it OR they use something a little different in the restaurant. I remember reading a comment about the recipes that Disney gives out where it was claimed that the recipes are often "dumbed" down for the public or something crucial is left out (like what kind of tomato soup is really used in the BLT Soup recipe at Sci - Fi) so we’re only making something that’s close. For the real thing we have to go to WDW and purchase the food. In some cases that makes sense – like the Schoolbread recipe in Askerhus. All the comments I’ve read from people who tried to replicate the bread using the recipe given said it didn’t really work well and didn’t taste like the real thing. On the other hand, I know the recipes that many of the recipes I personally get from the chefs come from the kitchen and we don’t have the tools or high quality ingredients they use to get the exact same results.

Egg Salad for River Belle Terrace
River Belle Terrace, Frontierland, Disneyland (from Cooking With Mickey 1992)
Yield: 6 servings

12 eggs, hard-boiled and peeled
1 cup mayonnaise
1 Tbsp. prepared mustard (I use Dijon)
1 tsp. seasoning salt (I use Lawry’s Seasoned Salt)
1 tsp. freshly ground pepper
1 Tablespoon lemon juice

Rinse peeled eggs and pat dry with paper towels. In a glass or stainless steel bowl, or a food processor with a steel blade, chop eggs to a medium fine consistency. Fold in mayonnaise qans seasonings, mixing well. Chill until ready to use.

Cooks Note: A trick I learned is to add melted butter (1/2 cup) to the mix as it makes the salad nice and firm when served and gives it that extra creamy taste. I also add ½ tsp. garlic salt, ½ tsp. celery salt, some fresh dill weed or chives and chopped celery if I have it. The recipe as is is very good but this makes it even better.


Steamed Mussels with Pesto Cream
from Flying Fish Cafe, Disney's Boardwalk Resort (Nov.2007 Oakland Tribune)
Makes 4 appetizers or 2 main courses

1 cup heavy (whipping) cream

For pesto (without cheese):
1 garlic clove, chopped
½ teaspoon coarse salt
1 cup tightly packed basil leaves
2 tablespoons pignoli (pine nuts)
2 tablespoons extra virgin olive oil

For mussels:
1 tablespoon extra virgin olive oil
¼ trimmed fennel bulb, sliced paper thin (about ½ cup)
¼ cup thin sliced shallot
2 garlic cloves
1/8 teaspoon red pepper flakes
1 cup crisp dry white wine
1 ½ - 2 pounds mussels, rinsed and drained

Boil the heavy cream in a heavy saucepan over medium heat about 5 minutes or until reduced to 1/2cup. Set aside.
Meanwhile make the pesto: In a food processor or blender, puree the garlic, salt, basil and pignoli. With the motor running slowly add the oil, scraping down the sides as needed. If using a mortar and pestle pound the garlic, salt and pignoli to a paste, then gradually pound in the basil leaves until pureed. Drizzle the oil into the puree, slowly mixing with the pestle. There should be about ¼ cup pesto. (If using jarred or prepared pesto use 3-4 tablespoons, or to taste.)

In a large wide pot or a saute pan heat 1 tablespoon oil over medium low heat. Add the fennel, shallot, garlic and red pepper flakes and saute just until wilted, about 3 minutes. Add the wine and simmer over medium heat until reduced by half, about 5 minutes. Add the mussels and cook, covered, over medium high heat, until all the shells are opened, about 4 minutes. With a slotted spoon transfer the mussels to a large shallow serving bowl. Add the reduced cream and ¼ cup pesto to the mussel juices and cook, stirring, for 1 minute. Add salt and freshly ground black pepper to taste. Pour over the steamed mussels and serve at once.
Cooks Note: For convenience, Tim Keating, Chef de Cuisine at Flying Fish Cafe, suggests that store-bought pesto can be used in this recipe.

Carrots and Cranberries
Crystal Palace, MK (from Chef Jeff Page on Cooking With Mickey 1998)
Serves 6 - 8 (Makes about 4 cups)

1 1/3 cups orange juice
3 Tbsp light brown sugar
1 Tbsp cornstarch
2 Tbsp butter
2 lbs carrots, peeled and thinly sliced
1 cup fresh cranberries
1/2 tsp. salt, or to taste
1/8 tsp freshly ground pepper, or to taste

1. In a 1 quart saucepan, bring one cup of orange juice and the brown sugar to a simmer over medium heat, stirring until the sugar is dissolved.
2. In a small bowl, whisk together the remaining 1/3 cup juice with the cornstarch. Add the cornstarch mixture to the brown sugar mix and bring to a boil, whisking constantly, and cook for one minute, or until thickened. Set aside.
3. In a 12-inch skillet, melt the butter over medium heat. Add the carrots and cook, stirring, abut 5 minutes, or until crisp-tender. Add the cranberries, salt and pepper and cook, stirring, for 2 minutes longer. Add the thickened orange juice mixture, combine thoroughly, and cook about 2 minutes, or until heated through.
Transfer to a serving bowl and serve hot.
__________________
Disney Recipe Exchange

First visit to WDW in 1976. Many times since then.


Last edited by Tatania; 05-04-2008 at 02:46 PM.
Tatania is offline   Reply With Quote
Old 05-04-2008, 04:43 PM   #2140
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

Napa Rose Sour Cream & Chive Whipped Potatoes

* Exported from MasterCook *



Recipe By :Andrew Sutton, Napa Rose Executive Chef
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Russet potatoes -- peeled
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup snipped chives
Salt and pepper to taste

Place potatoes in a pot with enough cold water to cover them by at
least 3 inches. Place on burner set to medium heat and bring to a
boil. Simmer for approximately 20 minutes or until tender. Drain and
transfer potatoes to a mixing bowl. Smash or pass potatoes through a
ricer. Season with salt, chives and add the butter and cream until
potatoes are nice and moist. Add lemon, taste and adjust seasoning if
necessary.

These should be made in advance and can be held warm.

Description:
"Napa Rose, Grand Californian Hotel"
Source:
"www.vvdailypress.com"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 857 Calories; 73g Fat (75.1%
calories from fat); 8g Protein; 46g Carbohydrate; 4g Dietary Fiber; 238mg
Cholesterol; 77mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit; 1/2
Non-Fat Milk; 14 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
Old 05-05-2008, 05:52 AM   #2141
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,123

Sea of Cortez Rock Scallops

Quote:
Originally Posted by TheGoofyMama View Post
* Exported from MasterCook *

Chive Whipped Potatoes

Recipe By :Andrew Sutton, Napa Rose Executive Chef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Russet potatoes -- peeled
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup snipped chives
Salt and pepper to taste

Place potatoes in a pot with enough cold water to cover them by at
least 3 inches. Place on burner set to medium heat and bring to a
boil. Simmer for approximately 20 minutes or until tender. Drain and
transfer potatoes to a mixing bowl. Smash or pass potatoes through a
ricer. Season with salt, chives and add the butter and cream until
potatoes are nice and moist. Add lemon, taste and adjust seasoning if
necessary.

These should be made in advance and can be held warm.

Description:
"Napa Rose, Grand Californian Hotel"
Source:
"www.vvdailypress.com"
- - - - - - - - - - - - - - - - - - -
That's odd that the vvdailypress would only print part of the dish.
These potatoes are part of the Sea of Cortez Rock Scallops - an appetizer printed in Cooking With Mickey and the Disney Chefs:

Sea of Cortez Rock Scallops
Napa Rose Restaurant, Grand Californian Hotel(source: Andrew Sutton, Napa Rose Executive Chef & Cooking With Mickey 2004)
Yield: For 6 as an appetizer

12 large rock or diver scallops
1/2 teaspoon salt (1/4 tsp in CWM)
2 tablespoons clarified butter or olive oil
11/2 cups (3 cups in CWM) Sour Cream-Chive potatoes (see following recipe)
11/2 cups (1 cup in CWM) Lobster, Lemon and Vanilla sauce (see following recipe)

Prepare Sour Cream-Chive potatoes; keep warm and ready to serve.
Make Lobster sauce; set asidel.
Place scallops on a towel and season with salt. In a large sauté pan over medium high heat, melt 2 tablespoons of clarified butter. Make sure pan is very hot, then add seasoned scallops.
Sauté for 4 minutes or until golden brown. Using kitchen tongs, turn scallops over and begin browning the opposite side. If they are cooking too quickly reduce the heat to medium. Once scallops are cooked on both sides, serve immediately.
To plate, place the hot chive whipped potatoes in the center of the plate, set two scallops per person on top of the potatoes. Then with a spoon, ladle sauce over the scallops and potatoes.

Sour Cream - Chive Potatoes
3 Russet potatoes, peeled and quartered
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup (2 Tbsp. in CWM) snipped chives
Salt and pepper to taste

Place potatoes in a pot with enough cold water to cover them by at least 3 inches. Bring to a boil over medium heat. Simmer for approximately 20 minutes or until tender. Drain and transfer potatoes to a mixing bowl. Smash or pass potatoes through a ricer. Season with salt, pepper & chives. Add the butter sour cream and heavy cream until potatoes are nice and moist. Add lemon, taste and adjust seasoning if necessary.
These should be made in advance and can be held warm. Quickly sauté the scallops before serving.

Lobster, Lemon & Vanilla Sauce
1 lobster (steamed, cracked and meat removed)
1 tablespoon clarified butter
2 minced shallots
1 cup white wine
1 cup chicken stock
1 vanilla bean, split or 1/8 teaspoon good vanilla extract
1 small pinch saffron
3 tablespoons diced tomatoes
1 tablespoon lemon juice
1 tablespoon fresh chopped thyme
6 tablespoons unsalted butter, softened

In a saucepan, sauté shallots in 1 tablespoon clarified butter over medium-high heat. Add the white wine and reduce by 70 percent to 1/3 cup. Add the chicken stock, half of one vanilla bean and saffron; reduce by 50 percentor until 2/3 cup liquid remains. Add tomatoes, chopped thyme and lemon juice.
Remove sauce pan from heat and slowly whisk in unsalted butter. Add lobster meat. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.
Serve with a chilled quality Sauvignon Blanc or Bordeaux Blanc.
__________________
Disney Recipe Exchange

First visit to WDW in 1976. Many times since then.

Tatania is offline   Reply With Quote
Old 05-05-2008, 07:22 AM   #2142
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

Quote:
Originally Posted by Tatania View Post
That's odd that the vvdailypress would only print part of the dish.
These potatoes are part of the Sea of Cortez Rock Scallops - an appetizer printed in Cooking With Mickey and the Disney Chefs:

Sea of Cortez Rock Scallops
Napa Rose Restaurant, Grand Californian Hotel(source: Andrew Sutton, Napa Rose Executive Chef & Cooking With Mickey 2004)
Yield: For 6 as an appetizer

12 large rock or diver scallops
1/2 teaspoon salt (1/4 tsp in CWM)
2 tablespoons clarified butter or olive oil
11/2 cups (3 cups in CWM) Sour Cream-Chive potatoes (see following recipe)
11/2 cups (1 cup in CWM) Lobster, Lemon and Vanilla sauce (see following recipe)

Prepare Sour Cream-Chive potatoes; keep warm and ready to serve.
Make Lobster sauce; set asidel.
Place scallops on a towel and season with salt. In a large sauté pan over medium high heat, melt 2 tablespoons of clarified butter. Make sure pan is very hot, then add seasoned scallops.
Sauté for 4 minutes or until golden brown. Using kitchen tongs, turn scallops over and begin browning the opposite side. If they are cooking too quickly reduce the heat to medium. Once scallops are cooked on both sides, serve immediately.
To plate, place the hot chive whipped potatoes in the center of the plate, set two scallops per person on top of the potatoes. Then with a spoon, ladle sauce over the scallops and potatoes.

Sour Cream - Chive Potatoes
3 Russet potatoes, peeled and quartered
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup (2 Tbsp. in CWM) snipped chives
Salt and pepper to taste

Place potatoes in a pot with enough cold water to cover them by at least 3 inches. Bring to a boil over medium heat. Simmer for approximately 20 minutes or until tender. Drain and transfer potatoes to a mixing bowl. Smash or pass potatoes through a ricer. Season with salt, pepper & chives. Add the butter sour cream and heavy cream until potatoes are nice and moist. Add lemon, taste and adjust seasoning if necessary.
These should be made in advance and can be held warm. Quickly sauté the scallops before serving.

Lobster, Lemon & Vanilla Sauce
1 lobster (steamed, cracked and meat removed)
1 tablespoon clarified butter
2 minced shallots
1 cup white wine
1 cup chicken stock
1 vanilla bean, split or 1/8 teaspoon good vanilla extract
1 small pinch saffron
3 tablespoons diced tomatoes
1 tablespoon lemon juice
1 tablespoon fresh chopped thyme
6 tablespoons unsalted butter, softened

In a saucepan, sauté shallots in 1 tablespoon clarified butter over medium-high heat. Add the white wine and reduce by 70 percent to 1/3 cup. Add the chicken stock, half of one vanilla bean and saffron; reduce by 50 percentor until 2/3 cup liquid remains. Add tomatoes, chopped thyme and lemon juice.
Remove sauce pan from heat and slowly whisk in unsalted butter. Add lobster meat. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.
Serve with a chilled quality Sauvignon Blanc or Bordeaux Blanc.

Hi Tatania,
They posted the entire recipe, I added it to MC as a single recipe and then as individual recipes since they can stand alone and be served in many different ways.
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
Old 05-05-2008, 07:23 AM   #2143
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

Pecos Bills Chili Con Carne

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons bacon drippings or vegetable oil
1 clove garlic -- minced
1 small onion -- chopped
1 small green pepper -- chopped
1 can tomatoes -- (16-ounce) including liquid
1 can chili beans -- (16-ounce) including liquid
1 can red kidney beans -- (15 1/4-ounce) including liquid
2 teaspoons salt
1 teaspoon granulated sugar
2 Tablespoons vinegar
1/4 teaspoon ground black pepper
3 Tablespoons chili powder
1 Dash Tabasco sauce or cayenne pepper
1 pound lean ground beef
1/2 cup onion -- chopped
1/2 cup Cheddar cheese -- grated

Heat 1 Tbsp. Bacon drippings in a large frying pan and sauté garlic until
Golden brown. Add
Chopped onion and green pepper. Cover pan and cook over low heat until
Onion is translucent.

Meanwhile, mash canned tomatoes in own liquid in a 4-quart saucepan, then
Add chili beans
And kidney beans, including the liquid. Add salt, vinegar, pepper, chili
Powder, Tabasco sauce to
Beans and tomatoes and bring to simmer. Add sautéed garlic, onion and
green
Pepper. Reheat
Frying pan and sauté beef in remaining bacon drippings, stirring with a
fork

To crumble, until
Cooked. Drain off fat and add beef to bean mixture in saucepan. Simmer,
Uncovered, for about
45 minutes, stirring occasionally. Serve in bowls topped with chopped
onion
And Cheddar
Cheese. Accompany chili with saltine crackers or hot buttered tortillas.
Serves 4 to 6.

Description:

Source:

Copyright:
"2007"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2274 Calories; 119g Fat (46.7%
calories from fat); 143g Protein; 163g Carbohydrate; 43g Dietary Fiber;
400mg Cholesterol; 5198mg Sodium. Exchanges: 8 1/2 Grain(Starch); 16 1/2
Lean Meat; 5 1/2 Vegetable; 15 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
Old 05-05-2008, 07:24 AM   #2144
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

Mushroom Soup

* Exported from MasterCook *


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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Pound Celery Dice
1/4 Pound Carrot Dice
1 Pound Onion Dice
1/4 Pound Chopped Garlic
1 Pound Button Mushrooms
1 Pound ****ake Mushrooms
1 Pound Oyster Mushrooms
1 Pound Crimini Mushrooms
3 pints Heavy Cream
1 pint Water
1/4 cup Oyster sauce
1/2 cup Thai Sweet Chili
2 tbsp Balsamic Vinegar
1 tbsp Sesame Oil
2 tbsp Soy Sauce
2 tbsp Chopped Rosemary
2 tbsp Chopped Thyme
2 tbsp Chopped Parsley
1/4 cup Corn Starch
1/4 cup Water

1. Sweat celery, carrot, onion and garlic in oil until translucent
2. Add mushrooms and cook until soft
3. Add cream and water and cook to reduce by 1/3
4. Flavor with oyster sauce, sweet chili, vinegar, sesame oil and soy
sauce.
5. Add fresh herbs
6. Thicken with slurry of corn starch and water.
7. Season with salt and pepper


Description:
"from Wolfgang Puck Café, Downtown Disney"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5519 Calories; 546g Fat (86.0%
calories from fat); 65g Protein; 134g Carbohydrate; 19g Dietary Fiber;
1958mg Cholesterol; 3226mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean
Meat; 18 Vegetable; 0 Fruit; 4 1/2 Non-Fat Milk; 108 1/2 Fat.

NOTES : The recipe will yield approximately 1 gallon of soup.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
Old 05-05-2008, 07:53 AM   #2145
kitkat324
Mouseketeer
 
kitkat324's Avatar
 
Join Date: May 2007
Location: North Carolina
Posts: 135

Not sure if I can post this here....this recipe was in my hometown local newspaper.....the article that goes along with it says that it comes from a cookbook that was purchased at Disney World while on vacation there. I don't know where this was served but have made it myself and it was really good!

BREAD PUDDING WITH LEMON SAUCE

*Bread Pudding*

1 1/2 cups milk

1 tablespoon butter

2 cups stale bread cubes

2 eggs, slightly beaten

1/4 cup crushed pineapple, well drained

1 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 teaspoon vanilla extract



*Lemon Sauce*

1 1/2 teaspoons cornstarch

2 teaspoons cold water

3/4 cup half-and-half

3 tablespoons sugar

2 teaspoons butter

3/4 teaspoon grated lemon rind

3 tablespoons lemon juice

Preheat oven to 375 degrees. For bread pudding, scald milk and butter. Pour over bread cubes and let stand 5 minutes. Combine remaining pudding ingredients and add to bread and milk. Pour into a buttered 1-quart baking dish. Place dish in a pan of hot water. Bake for 40 to 45 minutes, until knife inserted in center comes out clean.

To make sauce: Dissolve cornstarch in cold water. Stir in half-and-half and sugar. Simmer 3 minutes, stirring. Remove from heat and stir in remaining ingredients. Serve warm on bread pudding.

Per serving (based on 6 servings): 316 calories, 6 grams protein, 10 grams fat, 6 grams saturated fat, 52 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 141 milligrams sodium

Makes 4 to 6 servings
__________________
Me DH DD



Trips:
Every year from 1986 - 1996 off-site
Aug. 07' Pop
Oct. 08' Pop
June 11' Pop July 11' AKL
June 13' Pop July 13' AKL
kitkat324 is offline   Reply With Quote
Reply



Thread Tools
Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

facebooktwitterpinterestgoogle plusyoutubeDIS Updates
GET OUR DIS UPDATES DELIVERED BY EMAIL



All times are GMT -5. The time now is 12:50 PM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Copyright © 1997-2014, Werner Technologies, LLC. All Rights Reserved.

You Rated this Thread: