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Old 10-24-2008, 07:46 PM   #2476
Boatingmom
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Shula's crab mac and cheese

Hey I know people have been looking for this one. Shula's Crab Macaroni and Cheese. Absolutely "to die for". Ive been dreaming about it since our Disney trip in April. It was just emailed to me from the Dolphin monthly recipe club. I don't know how to cut and paste it here, but if you go to the Dolphin site you can register for their monthly recipies. Let me know if you still can't find it and I'll type it up here. It calls for Boursin and Mozzarella Cheese . Who would have thought?
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Old 10-25-2008, 08:35 AM   #2477
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OK I sub to the dolphin, hope I get the Crab and Mac! That one is right up my alley- thanks

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Old 10-25-2008, 08:58 AM   #2478
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Quote:
Originally Posted by lynninpa View Post
And here is the BBQ Rub recipe from Flame Tree.

Flame Tree: BBQ Rub

2 lbs Sugar
8 ozs Season Salt
2 ozs Paprika
2 ozs Chili Powder
2 ozs Ground Black Pepper
1/2 ozs Garlic Salt
1/2 ozs Onion Powder
1 oz Cumin


Did anyone make this? Or does anyone have any good tips or links for converting these measurements, say for a half pound of ribs? Thanks
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Old 10-25-2008, 10:41 AM   #2479
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Crab Mac & Cheese

Crab Mac & Cheese

Ingredients for Boursin Cream:
1 Tbsp. Butter (Clarified)
2 Oz. Onion (Spanish, Small Dice)
1 1/2 Tsp. Garlic (Minced)
1 Oz. Sherry
3 Cups Heavy Cream
1 Each Boursin Cheese (5.2 Oz.)
1/2 Cup Mozzarella (Shredded)
1 1/2 Tsp. Salt (Kosher)
1/4 Tsp. Pepper (Ground, White)
1 Tsp. Tarragon (Fresh, Finely Chopped)
1 Tsp. Thyme (Fresh, Finely Chopped)
1/4 Cup Cornstarch
1/4 Cup Water

Ingredients for Crab Mac & Cheese:
6 Oz. Boursin Cream
7 Oz. Gemelli Pasta (Mac & Cheese)
2 Oz. Crabmeat (Jumbo Lump)
1 Tbsp. Cheese (Parmesan, Grated)
1/4 Cup Croutons (Chopped, Approx. 1/4")
1 Tbsp. Onions (Green, Sliced Finely)


Method of Preparation for Boursin Cream:
In medium sauce pan, sauté onion until translucent and slightly soft. Add garlic and sauté until aroma appears. Deglaze with sherry. Add cream and bring to a simmer. Add cornstarch slurry and bring to a boil. Add Boursin cheese and seasonings. Whisk until completely incorporated. Take off heat and mix in mozzarella.

Method of Preparation for Crab Mac & Cheese:
In small sauce pan, place Boursin cream and bring to a simmer. Add cooked pasta and mix with spoon to combine. Place in oven-safe bowl, evenly top with crabmeat, then sprinkle with cheese and finally the chopped croutons. Place in 400° oven on bottom shelf and cook for approximately 7 minutes until top is golden brown and sauce is bubbling. Garnish with green onions.

Presentation:
Place on serving dish and serve immediately.
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Old 10-25-2008, 01:36 PM   #2480
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Thanks for typing out and posting this recipe! Sounds delicious, though time-consuming
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Old 10-26-2008, 11:06 AM   #2481
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Cornbread Stuffing from Liberty Tree Tavern

Does anyone have the recipe for the cornbread stuffing served at Liberty Tree Tavern? My mom had received a copy from the chef, but she has misplaced it and we all really wanted to have it for Thanksgiving. If you could be of any help it would be much appreciated.
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Old 10-26-2008, 01:11 PM   #2482
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Just wanted to stop being a lurker and say thank you to everyone who posted a recipe!
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Old 10-28-2008, 10:21 AM   #2483
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Quote:
Originally Posted by Cheshire Figment View Post
INGREDIENTS:

16 oz Strawberries (frozen variety, thawed with juice and pureed)
16 oz Sour Cream
1 tbls Lemon Juice (frozen variety, reconstituted, not concentrated)
2 tbls Vanilla Extract
3 oz Sifted Powdered Sugar (by cup measure)
1 tbls Grenadine Syrup
2 oz Half-and-Half

METHOD OF PREPARATION:

Mix strawberries and sour cream, beat slowly until well mixed. While mixing, add grenadine, lemon juice, vanilla extract and sugar until a smooth consistency. Add half-and-half and mix for five seconds. Chill, shake well before serving. Fresh strawberry halves may be added as a garnish.


OMG! I love this one SO much! It's awesome
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Old 10-28-2008, 05:00 PM   #2484
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I'm finally back from China but am very sick with some sort of flu that I picked up there. It's not surprising because everything is so dirty and some of the squat toilets where unspeakable. I was never so happy to come home from somewhere. I'll finally get to try some of the new recipes once I'm better.
I thought I read a post while I was away asking for the Adobo Pulled Pork recipe from Delicious Disney but can't see the post anymore. Is this recipe still wanted?

Quote:
Originally Posted by cajunfan View Post
Anyone have the recipe for Mealie Pap (Porridge) from Tusker House? I need this one quick! We had this there a few weeks ago and loved it! My friend was with me, and is very pregnant, and has been craving the suff...I told her I would try to find it.

Lynn
Pap Squares
from Boma, Animal Kingdom Lodge
Yield: 4 servings
2 cups Water, boiling hot
1 cup White corn flour (maize meal)
2 t. Butter
To taste Salt and pepper

In a pot heat ¾ of the water. Make a slurry with the corn flour and the rest of the water. Temper the slurry mixture with the boiling water and return everything to the stove. Add the butter and the seasonings. Check flavors and adjust if needed. Pour onto paper lined sheet trays and chill.
Cut into squares. Top with chutney.

My Notes for when I made it in July for a dinner party– I couldn’t find white corn flour so used a yellow corn flour. Do not do this! First I tried th3e above method and when the slurry was returned to the boiling water it went completely lumpy. Threw the mix out and tried a method from te Epcot recipe book (also for paps). This also ended up lumpy and needed to go in the blender to get smooth. After boiling for approximately 30 minutes it didn’t seem to get any thicker so I poured it into the pan. When chilled, it was the consistency of a very firm pudding. This is like the Zimbabwean Sadza. By way of comparison:

Sadza
To make traditional Zimbabwean Sadza (isitshwala) you will need:
2 - 4 cups white mielie meal / cornmeal / maize meal.
water
To make the Sadza (isitshwala):
First boil about 4 cups of the water in a pot.
Set aside about 1/4 of your mielie meal and mix the rest with about 3 or 4 cups of water to make a thick paste - make sure you have a strong arm and wooden spoon!
Then slowly add this paste to the boiling water, stirring all the time, this will prevent lumps from forming and bring to the boil again, dont talk too much with your friends around the braai or it will stick and burn the bottom of the pot (at least 25 min.) Keep cooking and stiring for a few more minutes.
Then slowly add the remaining mielie meal to the pot. The sadza should be very thick and smooth, it should then begin to pull away from the sides of the pot and form a large ball. Cook for a few minutes more.
Thats it, then transfer it to a bowl and serve your sadza (or pap) with relish (like Chakalaka) or meat (nyama).



Quote:
Originally Posted by Tikitoi View Post
Did anyone make this? Or does anyone have any good tips or links for converting these measurements, say for a half pound of ribs? Thanks
Flame Tree BBQ Rub
1/4 of this recipe is enough for 3 chickens and the rest can be stored.

4 oz Sugar
1 oz Season Salt
1 oz Paprika
1 oz Chili Powder
1.5 oz Ground Black Pepper
1/4 tsp Garlic Salt
1/4 tsp Onion Powder
¾ tsp. Cumin


Quote:
Originally Posted by Cap'n Jack's Hat View Post
Originally Posted by Cheshire Figment
INGREDIENTS:

16 oz Strawberries (frozen variety, thawed with juice and pureed)
16 oz Sour Cream
1 tbls Lemon Juice (frozen variety, reconstituted, not concentrated)
2 tbls Vanilla Extract
3 oz Sifted Powdered Sugar (by cup measure)
1 tbls Grenadine Syrup
2 oz Half-and-Half

METHOD OF PREPARATION:

Mix strawberries and sour cream, beat slowly until well mixed. While mixing, add grenadine, lemon juice, vanilla extract and sugar until a smooth consistency. Add half-and-half and mix for five seconds. Chill, shake well before serving. Fresh strawberry halves may be added as a garnish.
OMG! I love this one SO much! It's awesome
What was this recipe called?

Quote:
Originally Posted by Martian767 View Post
Does anyone have the recipe for the cornbread stuffing served at Liberty Tree Tavern? My mom had received a copy from the chef, but she has misplaced it and we all really wanted to have it for Thanksgiving. If you could be of any help it would be much appreciated.
If you explain this to Guest Relations I'll bet they send you the recipe.
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Last edited by Tatania; 10-28-2008 at 05:12 PM.
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Old 10-28-2008, 06:52 PM   #2485
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Originally Posted by Cheshire Figment
INGREDIENTS:

16 oz Strawberries (frozen variety, thawed with juice and pureed)
16 oz Sour Cream
1 tbls Lemon Juice (frozen variety, reconstituted, not concentrated)
2 tbls Vanilla Extract
3 oz Sifted Powdered Sugar (by cup measure)
1 tbls Grenadine Syrup
2 oz Half-and-Half

METHOD OF PREPARATION:

Mix strawberries and sour cream, beat slowly until well mixed. While mixing, add grenadine, lemon juice, vanilla extract and sugar until a smooth consistency. Add half-and-half and mix for five seconds. Chill, shake well before serving. Fresh strawberry halves may be added as a garnish.


This sounds wonderful........what's it called??
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Old 10-28-2008, 07:06 PM   #2486
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Quote:
Originally Posted by retiredkid View Post
Originally Posted by Cheshire Figment
INGREDIENTS:

16 oz Strawberries (frozen variety, thawed with juice and pureed)
16 oz Sour Cream
1 tbls Lemon Juice (frozen variety, reconstituted, not concentrated)
2 tbls Vanilla Extract
3 oz Sifted Powdered Sugar (by cup measure)
1 tbls Grenadine Syrup
2 oz Half-and-Half

METHOD OF PREPARATION:

Mix strawberries and sour cream, beat slowly until well mixed. While mixing, add grenadine, lemon juice, vanilla extract and sugar until a smooth consistency. Add half-and-half and mix for five seconds. Chill, shake well before serving. Fresh strawberry halves may be added as a garnish.


This sounds wonderful........what's it called??
Yes, what's it called and how do you serve it. Of course, if you add rum, you can serve it straight up anytime
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Old 10-29-2008, 01:30 AM   #2487
Tatania
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Strawberry Soup

Quote:
Originally Posted by retiredkid View Post
Originally Posted by Cheshire Figment

16 oz Strawberries (frozen variety, thawed with juice and pureed)
16 oz Sour Cream
1 tbls Lemon Juice (frozen variety, reconstituted, not concentrated)
2 tbls Vanilla Extract
3 oz Sifted Powdered Sugar (by cup measure)
1 tbls Grenadine Syrup
2 oz Half-and-Half

etc.
This sounds wonderful........what's it called??
In the original post it's the Strawberry Soup
from the 1900 Park Fare, Grand Floridian which is also in the Delicious Disney cookbook.
The official cookbook version is:

Strawberry Soup
1900 Park Fare, Grand Floridian
Serves 6

2 1/2 lb strawberries (frozen & thawed with juice)
2 cups heavy cream
1/4 cup sour cream
1/3 cup plain yogurt
1 TBSP sugar, optional
1/2 pound fresh strawberries, halved for garnish

1. Mix first four ingredients in an electric mixer or blender
2. Beat at low speed till smooth consistency
3. Add sugar, if desired
4. Chill; stir well before serving.
4. Add fresh strawberries halves as garnish.
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Old 10-29-2008, 02:02 AM   #2488
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Grilled Veal Tenderloin, Peach Barbeque Sauce, Chipotle Corn Mash



Grilled Veal Tenderloin, Peach Barbeque Sauce, Chipotle Corn Mash
Chef Kent Rathbun, Epcot F & W Festival 2008, Party for the Senses
Servings: 8

Peach BBQ Sauce
8 ounces smoked bacon, diced
(one ham hock may be substituted)
1 large onion (smoked or grilled), coarsely chopped
4 cloves garlic (smoked or grilled), chopped
3 large peaches (fresh or dried), coarsely chopped
2 each arbol chiles, stem removed
1 tablespoon cracked black pepper
2 tablespoons Worcestershire sauce
2 cups orange juice (fresh)
2 cups ketchup
6 dashes Tabasco sauce
2 each lemons, juiced
2 teaspoons kosher salt

Veal Tenderloin
8 pieces *veal tenderloin (about 8 ounces each), trimmed
3 ounces olive oil
2 tablespoons cracked black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic

Chipotle Corn Mash
½ cup finely diced onion
1 tablespoon minced garlic
4 ounces butter, cubed
8 ears corn (fresh, shucked and cleaned), grated
Half of a 7-ounce can chipotle peppers in adabo sauce, chopped
1 tablespoon sugar
1 tablespoon kosher salt
2 tablespoons chopped cilantro
Juice of 2 limes

BBQ Sauce
1. In a small sauce pot add bacon and start cooking on medium heat until crisp then add onions and garlic and sauté until translucent. 2. Add peaches, arbol chilies and continue to cook until chilies start to toast. Then add crack black pepper and deglaze with Worcestershire sauce and orange juice. 3. Reduce orange juice until it starts to thicken. Then add ketchup and reduce to low heat. Continue cooking for about 15 minutes. 4. Season with Tabasco sauce, lemon juice and salt. 5. Strain Barbeque Sauce and set aside.

Chipotle corn mash: In a medium-sized cast iron skillet, slowly sauté onion and garlic in butter until translucent. Add corn, chipotle peppers, and sugar. Stir constantly while cooking on low heat until corn mash starts to thicken to the consistency of whipped potatoes. Season with kosher salt, cilantro, and lime juice. Set aside and keep warm.

Veal Tenderloins
1. On a medium sheet pan, rub tenderloins with olive oil and season with cracked black pepper, kosher salt and granulated garlic. 2. Grill over an open flame or on a char broiler until desired temperature is reached.
(Medium rare is best).

Presentation: Serve sliced on the chipotle corn mash and finish with the peach barbeque sauce.

*edit* For a budget alternative pork tenderloin or pork chops are used.
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Last edited by Tatania; 10-29-2008 at 01:41 PM.
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Old 10-29-2008, 02:19 PM   #2489
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Can anyone help by posting a quick link to the recipe for Boma's pasta salad? I tried using the index and search with no luck. Thanks!
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Old 10-30-2008, 03:55 AM   #2490
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Quote:
Originally Posted by TinkOhio View Post
Can anyone help by posting a quick link to the recipe for Boma's pasta salad? I tried using the index and search with no luck. Thanks!
The index says it's on page 6 and is called Bertina’s Pasta Salad.
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