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Old 02-02-2009, 07:42 AM   #2611
scourtneyb
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Raglan Road Guinness Brown Bread

Hello All!
I e-mailed Raglan Road directly and wanted to share the response I received! I have enjoyed so many of the recipes shared on this site, and i'm so happy to finally be able to contribute!

Hi Sarah,

Thank you for your e-mail, we are glad you enjoyed the brown bread and Guinness glaze dip at Raglan Road. Please find attached our recipes for both, the brown bread recipe actually belong to the mother of our Signature Chef Kevin Dundon, it's an old family recipe

We hope you enjoy it,

Kind Regards,


Lorraine Gorham
Sales & Marketing
Raglan Road Irish Pub & Restaurant
Ph: 407-938-0300
Fx: 407-938-0305
E-mail: lorraine@raglanroadirishpub.com
 Please consider the environment before printing this e-mail


And here is the recipe she sent:

Guinness Brown Bread


½ cups Guinness

¾ lb Whole meal flour (whole wheat)

4 lb AP Flour

1 tbsp Salt

1 tbsp Baking soda

4 cups Oats, rolled

4 oz Molasses

2 qt Buttermilk


Preheat oven to 350
Place all dry ingredients in a large bowl and add in the buttermilk in three batches as you mix and fold by hand lightly; the mixture should be quite sticky.
Portion in to greased or buttered muffin pans
Bake in the oven until golden brown and it makes a hollow sound when tapped on the bottom


Enjoy with Kerry gold butter or Guinness reduction and Olive oil




Guinness Reduction


1 pint Guinness

1 pint Sugar


Combine the Guinness and sugar in a large stockpot.
Bring to a boil and reduce to simmer until reduced by half (approx 1 hour).
Remove from the heat and allow to cool at room temperature


Do not leave the pot unattended while it is coming to a boil as it may boil over.
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Old 02-03-2009, 09:25 AM   #2612
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A couple recipes I'd collected that I didn't see in the index...


Fettuccini with Prosciutto and Peas
from Spoodles, BoardWalk
Yield - 2 servings.

½ lb uncooked fettuccini noodles
2 Tbl unsalted butter
2 Tbl finely chopped shallots
¼ c white wine
1 c heavy cream
½ c plus 2 Tbl freshly grated Parmigiano-Reggiano, divided
¼ lb julienned prosciutto ham
¾ c sweet peas
dash kosher salt
dash freshly cracked black pepper

Cook pasta according to directions on the box. Chill in ice water. Drain thoroughly and set aside until ready to use.
Place a medium-size sauté pan over medium heat. When pan is hot, add unsalted butter to pan to melt. When butter is liquid and hot, add shallots and sauté for 1 minute or until shallots begin to brown.

Deglaze the pan with white wine and let reduce in volume by half. Add heavy cream and let simmer 1 minute. Reduce heat to low and add the ½ cup Parmigiano-Reggiano, stirring until the cheese melts. Add salt and pepper. Add the prosciutto and peas to the pan.

When mixture is hot, add cooked pasta to the pan and toss until all ingredients are well-combined. Pour onto platter and top with 2 tablespoons Parmigiano-Reggiano and additional black pepper.

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Fudge Mud Slide
Beaches & Cream, Beach Club
Yield: 1 sundae

1 brownie
½ c hot fudge topping
3 Tbl whipped cream
1 Oreo Cookie, crushed
2 tsp chocolate syrup
¼ c almonds, sliced and chopped
1½ c vanilla ice cream
1 maraschino cherry

Place brownie in a large bowl or sundae dish. Add ice cream and top with hot fudge sauce and crushed cookie. Add whipped cream and drizzle with chocolate syrup. Sprinkle with almonds and top with a cherry.

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Garlic Mashed Potatoes
from Yachtsman Steakhouse, Yacht Club

4 medium/large russet potatoes
1 Tbl butter
1 Tbl minced fresh garlic (3-4 cloves)
¾ c water
½ c cream
¾ tsp salt
1/8 tsp black pepper

1. Preheat oven to 400 degrees F.
2. Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool.
3. Mash potatoes and remove about half of the skin. You want to leave the rest in.
4. Melt the butter in a large saucepan over medium heat, then add garlic and sauté for 5 minutes.
5. Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot.
Serves 4.

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HAZELNUT CHICKEN
Rodney Amos/Big River Grille – BoardWalk Villas
Serves: 4

8 oz oil
4 chicken breasts
1 tsp salt
1 tsp pepper
Egg wash (2 whole eggs beaten plus 2 cups milk)
1 c flour
2 Tbl crushed hazelnuts
2 Tbl breadcrumbs
4 Tbl sundried cherries
4 Tbl chopped hazelnuts
4 Tbl chopped parsley
8 oz hazelnut sauce (recipe follows)

Pound each chicken breast with mallet. Season with salt and pepper. Mix two tablespoons crushed hazelnuts with two tablespoons breadcrumbs. Dip each breast in flour, then egg wash, and then roll each breast in hazelnut/breadcrumb mixture. Place sauté pan over medium high heat. Add oil. Add chicken and sauté until toasted, approximately 2½ to 3 minutes. Using spatula, carefully turn chicken over and sauté second side until golden brown, approximately 3 to 4 minutes. Spoon hazelnut sauce over chicken. Sprinkle sundried cherries, hazelnuts and parsley evenly over each chicken breast.

Hazelnut Sauce

1 oz oil
3 oz minced shallots
1 c white wine
5 oz sundried cherries
2 c heavy cream
1½ c hazelnut liquor
2 oz butter

Place sauté pan over medium high heat. Add oil. Add shallots and sauté for 1 minute. Add white wine. Add sundried cherries. Stir well. Reduce liquid by 50%. Add butter and whisk until well blended. Bring to boil, simmer for two minutes. Add heavy cream, return to a boil, stirring occasionally. Reduce heat to medium and simmer for 5 minutes. Using hand mixer, puree until small pieces of sundried cherries are left; do not puree smooth. Add hazelnut liquor; stir to blend. Cool and refrigerate until needed.

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Linguine with Prosciutto and Mascarpone
Spoodles

1½ c mascarpone cheese
1 egg yolk
½ tsp ground nutmeg
3 Tbl olive oil
4 vine-ripened tomatoes, cored and halved
Kosher salt and fresh cracked black pepper
1 lb dried linguine pasta
12 Tbl unsalted butter
3 oz thin-sliced prosciutto, cut into small strips
12 sage leaves
1 Tbl parsley, chopped

Combine the mascarpone, egg yolk and nutmeg; set aside. Heat a large sauté pan until it is very hot, then add olive oil and tomatoes cut-side down. Sear tomatoes over high heat for 5 minutes or until brown, season with salt and pepper and set aside. Bring 2 gallons of water with 3 tablespoons of salt to boil. Add pasta, and cook according to brand instructions. Drain, reserving ½ cup of the cooking water, and place pasta in a warm serving bowl. In a saucepan, cook the butter, prosciutto and sage over medium heat until the butter becomes brown. Add the butter mixture to the pasta with the mascarpone and reserved pasta water. Garnish with the seared tomatoes and the parsley.

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Mediterranean Pizza
Spoodles
Yield: 2 pizzas.

Crust:
2 c high gluten flour (cake flour)
1 c water (110 F)
1 Tbl olive oil
1 tsp salt
½ tsp yeast

Toppings:
3 Tbl peeled and small-diced eggplant
3 Tbl small-diced zucchini
3 Tbl small-diced portobello mushrooms
3 Tbl thin-sliced roasted red peppers
3 Tbl thin-sliced red onions
3 Tbl small-diced yellow tomatoes
½ tsp turmeric
½ tsp granulated garlic
½ tsp cumin
1 - 1½ Tbl olive oil

1. For the crust, put flour in the work bowl of a tabletop mixer with a dough hook attachment. Combine remaining dough ingredients, making sure the water does not exceed 110 F. Mix with flour until well-blended. Remove from mixer and remove hook. Cover dough with a dry dish towel for 30 minutes to rise. Punch down dough and portion into 2 (12 oz) balls. Cover with plastic wrap so the dough doesn't form a hard crust. Refrigerate until needed.

2. For the toppings, toss each with a little olive oil and salt and pepper, just to coat. Roast each topping separately in 450 F degree oven until soft, about 5 minutes. Cool completely. Combine all roasted toppings with the seasonings.

3. Heat oven to 500 F with a pizza stone for 30 minutes.

4. Place dough balls on a well-floured surface. Roll out with a rolling pin to desired size. Starting in the middle of each round, spread vegetable mixture until dough is covered. Place on heated pizza stone. Bake until crust is golden and vegetables are cooked through, about 15 minutes.

Chef's variations: If desired, add a tomato or pesto sauce to the crust before adding the vegetables. You can also add shredded cheese.

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ONION CHEESE SOUP
Yacht Club Galley

3 large Spanish onions
4 Tbl butter
4 Tbl flour
2 c milk
2 c chicken stock or broth
½ tsp pepper
½ tsp mace
1 egg yolk, beaten
1 c mild cheddar cheese, grated

Melt butter in a 4-qt saucepot on medium heat. Add onions and sauté until lightly browned. Add flour and cook an additional 5 minutes until butter and flour are well blended. Slowly add milk and chicken stock, stirring constantly to prevent lumps. Season with salt, pepper and mace and continue to cook until soup thickens. Whisk in egg yolk slowly and add grated cheese. Simmer for another 5 to 10 minutes, stirring occasionally to prevent burning. Remove from heat. Serve immediately.

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Peeky Toe Crab Cakes aka Tiny Crab Cakes
Flying Fish Café, Boardwalk
Yield: 28 small crab cakes.

6 c soft fresh bread crumbs, divided
1 lb lump crabmeat, picked over
½ c red onion, finely chopped
½ c red bell pepper, finely chopped
½ c green bell pepper, finely chopped
½ c green onions
½ c mayonnaise
1 poblano chili seeded, and minced
4 large egg yolks
2 Tbl lemon juice
1 Tbl chopped fresh parsley
1¾ tsp salt, or to taste
1¼ tsp ground pepper, or to taste
½ tsp cayenne pepper, or to taste
1 c all-purpose flour
5 large eggs
½ c vegetable oil for frying

Chili remoulade

2 tsp ancho chili powder
2 tsp water
1½ c mayonnaise
¼ c red onion, finely chopped
¼ c dill pickles
2 Tbl capers, drained and chopped
2 Tbl flat-leaf parsley, finely chopped
2 Tbl fresh tarragon, finely chopped
2 Tbl fresh chives, snipped
2 Tbl lemon juice
¼ tsp salt
¼ tsp cayenne pepper

1. For the chili remoulade, combine chili powder with water and let stand for 10 minutes. Combine chili mixture with mayonnaise, onion, pickles, capers, parsley, tarragon, chives, lemon juice, salt and cayenne pepper. Cover and chill.

2. For cakes, stir 2 cups crumbs, crab, onions, bell peppers, mayonnaise, chili, yolks, lemon juice, parsley, ¾ teaspoon salt, ¼ teaspoon ground pepper and cayenne pepper.

3. Form 28 crab cakes, using about 2 tablespoons crab mixture for each and shaping to about 1½ inches in diameter.

4. On plate, stir flour and remaining 1 teaspoon salt and 1 teaspoon pepper. In shallow bowl, with fork, lightly beat eggs. Place remaining bread crumbs on plate. Dip each crab cake into flour, shaking off excess, then into egg, shaking off excess, and finally into bread crumbs, shaking off excess. Place cakes on wire rack.

5. In skillet, heat ¼ cup oil over medium-high heat. Fry cakes, in batches, cooking 3-4 minutes on each side, or until golden and crisp. Remove with slotted spoon and drain on paper towels; keep warm. Add more oil as necessary. Serve with remoulade.

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Plum Galette
from Spoodles, Boardwalk Resort

Dough:
3 Tbl cream cheese
1/3 c ice-cold water
1 c all-purpose flour
¼ c cornmeal
1 Tbl sugar
¼ tsp salt
½ cinnamon stick, coarsely ground in coffee grinder, or ½ tsp ground cinnamon
6 Tbl cold butter, cut into small pieces

Blend cream cheese and water in a small bowl with a fork and set aside. In a large bowl, use a fork to mix the flour, cornmeal, sugar, salt and cinnamon. Drop the butter pieces into the flour mixture, tossing just enough to coat them. Then work the butter into the flour with a pastry blender or large fork. Sprinkle the cream cheese mixture over the dough 1 tablespoon at a time, tossing gently with a fork. Press dough with hands just enough to form a ball. (Dough should be moist enough to stick together. If it is not, add additional ice water.) Refrigerate dough for 15 minutes. Divide the dough into 4 equal balls and quickly roll each into a 6-inch circle. (The less you handle the dough, the flakier your cooked pastry will be.) Place dough on a sheet lined with wax paper, and chill for 2 hours.

Filling:
½ lb Italian plums, pitted and quartered
2 Tbl granulated sugar
2 cinnamon sticks, each cut in 2 pieces
1 Tbl red wine
2 whole cloves
Mix plums with sugar, cinnamon, red wine and cloves, and marinate in the refrigerator for 2 hours. Remove cloves and divide the filling into 4 equal portions with 1 cinnamon stick each.

To finish:
1 Tbl butter
1½ tsp granulated sugar

Preheat oven to 350 degrees.Divide the filling among the 4 discs and overlap dough edges to make a nest. Dot each with butter and sprinkle with sugar. Place in refrigerator for another 30 minutes, then bake galettes for 45 minutes or until golden brown. Cool on racks. Serve warm, topped with ice cream if you like.

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Spicy Vegetable Stew
from Spoodles, Boardwalk Resort
Serves 4

1 bunch broccoli rabe, cleaned and blanched (or 1 bunch broccoli florets)
½ lb small red bliss potatoes, blanched and wedged
1 head garlic, roasted and halved
7 Tbl olive oil
1 small eggplant, diced large
½ tsp crushed red pepper flakes
1 tsp kosher salt
¼ tsp ground black pepper
4 Tbl dry white wine
1½ c canned Italian whole peeled tomatoes
3½ oz goat cheese, crumbled or sliced

Prepare vegetables as directed. (To roast garlic, place in small baking pan, drizzle with 1 tablespoon of olive oil, and bake for 1 hour at 350 degrees. To blanch, place broccoli in boiling water for 3 to 4 minutes and potatoes for 10 to 12 minutes. ) Set all aside. In a large sauté pan, heat the remaining olive oil over medium-high heat for 1 minute. Add the eggplant and cook until slightly browned, then add broccoli rabe, potatoes, garlic, red pepper flakes, salt and pepper. Sauté for 2 minutes, then add wine and cook for just 1 minute. Add tomatoes and cook a couple more minutes, until it is not too thin or watery. Serve in bowls, topped with goat cheese.

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White Chocolate Cheesecake
Disney Beach Club Resort

8 oz white choc. melted
½ c flour
3 lb cream cheese
6 eggs
1¼ c sugar
1 c heavy cream
1 Tbl vanilla

Grease two 10" springform pans. Preheat oven to 300 F. Place cream cheese, sugar and flour in mixing bowl and cream until light and fluffy. Add eggs, one at a time mixing well after each one. Scrape down bowl and add melted chocolate. While mixer is running on low speed add vanilla slowly and heavy cream. blend well. Pour mixture into springform pans. Place cheesecake pans in a water bath filled with warm water . Bake for 50 -60 minutesor until center of cheesecake is just firm. Cool at room temp. for one hour. Refrig. till set before removing from pans.

Sauce for topping.

1 c heavy cream
2 c white chocolate finely chopped
2 oz orange liqueur

Place heavy cream in a saucepan and bring to a boil. Pour over white chocolate and stir with a wooden spoon till melted. Add orange Liqueur and continue stiring until all incorporated. Pour over chilled cheesecake and serve.

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WHITE CHOCOLATE CREME BRULEE aka CREMA COTTA CARAMELLATA
Portobello Yacht Club
Yield: 4 Servings

5 lg Egg yolks
½ c Sugar
2 c Whipping cream
3 oz White chocolate imported, finely chopped
¼ tsp Vanilla extract
2 Tbl Sugar

Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining ¼ cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into four 10-oz. custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight.
Preheat broiler. Sprinkle ½ tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.


Index updated through this post.
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Old 02-04-2009, 11:09 AM   #2613
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Plaza Inn French Toast

I requested the French Toast recipe from the Plaza Inn. The response was incomplete and doesn't note that it's from the Plaza Inn. It's not what my family remembers. Maybe they changed their offering? Does anyone recognize this sandwich french toast with caramel sauce?

2 slices thick bread
8 oz milk
1 ea fresh eggs
2 oz vanilla sauce
4 oz caramel sauce

Soak bread in batter mix of eggs, milk and vanilla extract. Place on hot grill or saute pan; brown evenly on both sides of bread. Spread vanilla sauce on the toast and sandwich together. Cut toast in half diagonally. Cover with hot carmel sauce

Bananas Foster Sauce
1/2 lb sweet butter
3/4 lb brown sugar
27 oz heavy cream
melt butter, add brown sugar and melt; then add cream, simmer and you're done.

Vanilla Sauce
8 ea egg yolks
8T granulated sugar
4 c milk
2 each vanilla beans, split and scraped

In a metal bowl, "cream" together the yolks and sugar. In a saucepan, combine together the milk and vanilla beans, bring to a boil then remove from heat. Add a little of the heated milk to the egg mixture to temper it then add the tempered egg mixture to the heated milk. Simmer over medium heat, stirring constantly for a few minutes until lightlky thickened; do not boil again. Cool the thickened mixture in an ice bath.

My husband used 8 slices of bread to 8 oz of milk and 4 eggs with 1/2 tsp of vanilla extract (quantity not mentioned in the recipe). For the Caramel Sauce (Bananas Foster Sauce??) he used 1/4 C butter, 1/2 C brown sugar and 1 C heavy cream. He also used 2 egg yolks, 2T sugar 1C milk and 1/2 vanilla bean for the Vanilla Sauce. The result was excellent - but not sure where they serve it.
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Old 02-04-2009, 12:37 PM   #2614
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Le Cellier

Hello,
This is my first post, so please let me know if I do it correctly!
I received the following recipes from Le Cellier:

Prime Rib
Le Cellier, Canada Pavilion- Epcot

Ingredients for Prime Rib
12 ounces prime rib
1 ounces veal demi-glaze

Ingredients for veal demi-glaze
3 pounds of veal bones
¾ pound of pig’s feet
½ carrot, chopped
1 small onion, chopped
1 celery stalk, chopped
¼ cup finely chopped shallots (about 1)
2 garlic cloves, finely chopped
¼ cup red wine
1 small can tomato paste
1 sprig rosemary
1 sprig thyme
1 whole bay leaf
1 whole peppercorn
2 quarts water

Method of Preparation

1. Roast bones in a 350 degree oven for about 1 hour.
2. Spread with tomato paste.
3. Wrap rosemary, thyme, bay leaf and peppercorn in a piece of cheesecloth.
4. Deglaze pans with red wine and add all other ingredients in a large pot.
5. Simmer for 2 to 3 hours.
6. Remove cheesecloth.
7. Remove and discard bones.
8. Reserve liquid.
9. Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours and lift off and discard fat).
10. Thicken with cornstarch.
11. Salt and pepper to taste.
12. Cook prime rib to your liking.
13. Add 1 ounce of veal demi-glaze

Truffle Buerre Blanc
Le Cellier, Canada Pavilion, Epcot

Ingredients
1 each shallot - sliced
1 teaspoon olive oil
1 cup white wine
1 cup heavy cream
1 ounce truffle oil
1/4 cup butter -- cubed
1 each lemon -- juice of
to taste kosher salt
to taste pepper
1 tablespoon chives -- minced fine

Method of Preparation
1. Sauté shallots in the olive oil until translucent.
2. Add wine and vinegar and reduce by 90 percent.
3. Add the cream and reduce by 75 percent.
4. Remove from heat, and whip in the butter and truffle oil.
5. Season with salt and pepper and then add lemon juice to taste.
6. Strain.
7. Stir in chives and keep warm.
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Old 02-04-2009, 07:05 PM   #2615
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givawoof. You did great!
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Old 02-04-2009, 07:47 PM   #2616
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Caramel French Toast

Quote:
Originally Posted by kidcoos3 View Post
I requested the French Toast recipe from the Plaza Inn. The response was incomplete and doesn't note that it's from the Plaza Inn. It's not what my family remembers. Maybe they changed their offering? Does anyone recognize this sandwich french toast with caramel sauce?
This looks extremely similar to the recipe for Caramel French Toast
from the Storyteller’s Café, Grand Californian Hotel and Spa, Disneyland - except that the quantities are much larger. That recipe also had Vanilla & Caramel sauces. I made it for brunch last Easter and it was very good. I don't see the recipe listed in our index so added below. Except for the difference in quantities it looks very similar doesn't it?

Caramel French Toast

from the Storyteller’s Café, Grand Californian Hotel and Spa, Disneyland
Disney Magazine, Winter 2003-2004


Caramel sauce
4 tablespoons butter
1/2 cup brown sugar
1/4 cup heavy cream

Vanilla sauce
2 egg yolks
2 tablespoons sugar
1 cup milk
1/2 vanilla bean, split and scraped

French toast
1 jumbo egg
1 cup whole milk
1/8 teaspoon vanilla extract
1 tablespoon butter
8 pieces Texas toast

Make caramel sauce: melt butter in a small saucepan over medium heat. Add brown sugar and mix well. Add cream and bring to simmer. Keep warm until needed.

Make vanilla sauce: whisk together the yolks and sugar in a small bowl. In a saucepan, bring the milk and vanilla beans to a low boil, then remove from heat. Add a little of the heated milk to the egg mixture to temper it, then add the tempered egg mixture to the heated milk. Simmer over medium heat for a few minutes, stirring constantly, until lightly thickened, but do not boil. Transfer to a bowl and set aside in an ice bath.

In a shallow bowl, beat together egg, milk, and vanilla extract. Place a large skillet over medium heat. Individually add a tablespoon of butter. One at a time, dip the bread in the milk mixture and place in skillet. Evenly brown both sides of the bread. Transfer to a plate and spread a spoonful or two of vanilla sauce on one slice. Top with second slice to create sandwiches. Cut each sandwich in half diagonally. Cover with a couple of spoonfuls of warm caramel sauce.

givawoof - Thank you so much for coming and posting that recipe. It's so wonderful to see other people requesting and getting recipes because I have to be very careful about wearing out my welcome with the Disney Chefs, LOL. I'm also following Weight Watchers again, so can't try out quite as many recipes as before - though I will experiment with low-fat versions of stuff. I made the Apple -Jicama Salad last night (from Boma) and it was a very tasty.
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Old 02-04-2009, 10:10 PM   #2617
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The amounts you have for the sauces are pretty close to what my husband used when he "downsized" the recipe. Not sure about 1 egg for 8 pieces of toast though - I would use more than that. Also, the recipe they gave us was missing a quantity for the vanilla extract. It's a good recipe though. Next time we go to Disneyland, we'll ask for the Plaza Inn recipe when we are there.
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2007 Mediterranean Magic
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Old 02-05-2009, 07:51 PM   #2618
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Quote:
Originally Posted by Debbie View Post
givawoof. You did great!
Thank you, Debbie!
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Old 02-09-2009, 02:17 PM   #2619
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Chicken Salad from the Grand Floridian

Quote:
Originally Posted by JodyLynC View Post
Looking for recipes from Grand Floridian's Garden Tea. We ate there last week and loved everything we ate. I will take any recipe, but here are our biggest requests:

1) Scones - super yummy and served warm
2) Roasted Pear and Gorgonzola tea sandwich
3) Chicken Salad from the Mrs. Potts tea (for kids)
4) Chicken Salad tea sandwich (made with orange marmalade and almonds(?))
5) Onion Tart

Also, I thought there was a previous post for Boma's Apple Vinagrette, but for some reason I can't find it.

Thank you! Thank you! Thank you!

This is the response from the chef at the Grand Floridian.

"Here you go from GF! Note that the Mrs. Potts tea doesn't have a chicken salad sandwich though. The attached is the only chicken salad sandwich that we make.

jef"


Chicken Almond Tea Sandwich
Garden View Tea



Recipe Yield: 4 cups, enough for 20 tea sandwiches


2 cups Chicken, salt and peppered, steamed
1 1/3 cups Cream Cheese
6 tbsp Orange Marmalade
dash Salt
2/3 cups Toasted Almonds, sliced


1. Place first three ingredients in a food processor.
2. Blend until almost smooth.
3. Add the almonds and salt, then process until thoroughly mixed and smooth.
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Old 02-09-2009, 02:40 PM   #2620
JodyLynC
I remember scooping the gravy onto my potato of choice
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Location: Columbus, Oh
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Quote:
Originally Posted by givawoof View Post
This is the response from the chef at the Grand Floridian.

"Here you go from GF! Note that the Mrs. Potts tea doesn't have a chicken salad sandwich though. The attached is the only chicken salad sandwich that we make.

jef"


Chicken Almond Tea Sandwich
Garden View Tea



Recipe Yield: 4 cups, enough for 20 tea sandwiches


2 cups Chicken, salt and peppered, steamed
1 1/3 cups Cream Cheese
6 tbsp Orange Marmalade
dash Salt
2/3 cups Toasted Almonds, sliced


1. Place first three ingredients in a food processor.
2. Blend until almost smooth.
3. Add the almonds and salt, then process until thoroughly mixed and smooth.
Bless You!!!
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Old 02-10-2009, 08:24 AM   #2621
givawoof
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Posts: 15

Candied Walnuts Rose & Crown

You're welcome JodyLynC!


Candied Walnuts
Rose & Crown Restaurant
Epcot United Kingdom Pavilion


Ingredients:
3 cups sugar
1 1/2 cup water
½ teaspoon cayenne pepper
1 tablespoon vanilla
1 pound walnuts
1 gallon vegetable oil
Salt to taste

Method of Preparation
1. In a large pot, combine sugar, water and cayenne pepper and vanilla.
2. Bring to a boil, dissolving sugar.
3. Add nuts and cook for 1 hour.
4. Strain the nuts.
5. In another large pot, heat the oil to 350 degrees.
6. Fry the nuts in oil until golden brown.
7. Season with salt to taste.
8. Let them cool before you store them in an airtight container.
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Old 02-10-2009, 08:59 AM   #2622
givawoof
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Crab Appetizer Rose & Crown Epcot

I just received this today:

Crab Appetizer
Rose & Crown Restaurant
Epcot United Kingdom Pavilion


Ingredients:
2 cups lump crab meat
¼ cup orange juice
1 tablespoon curry powder
1 small red pepper, diced
1 small red onion, diced
1 tablespoon chopped fresh chives
To taste kosher salt
To taste pepper

Method of Preparation
1. Make sure the crab as no shell pieces in it.
2. In a bowl, add all ingredients, blending well.
3. Store in airtight container in the refrigerator.
4. Season to taste with salt and pepper before serving.
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Old 02-10-2009, 12:47 PM   #2623
Tatania
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Quote:
Originally Posted by givawoof View Post
I just received this today:

Crab Appetizer
Rose & Crown Restaurant
Epcot United Kingdom Pavilion
Wow, I'm really impressed giveawoof! You're on a roll there and it would be awesome if we could get some of the request list filled. I'll get back to the Kona Cafe Chef today to remind him that I'm still waiting for the bread recipe

All Ears has added some new recipes:

Butternut Squash Soup (new version)
Boma, Animal Kingdom Lodge
Yield: 8 servings

3 ounces Unsalted Butter
11 ounces Butternut Squash, cut in chunks
To taste Salt and Pepper
8 ounces Water
8 ounces Heavy Cream
8 ounces Milk
1 ounce Sugar, adjust if needed
1 teaspoon Ginger
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Coriander
1 tablespoon Cornstarch
Water
3 ounces American Cheese

1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325 oven for 45 minutes.
2. In a kettle, mix squash with water. Add heavy cream and milk and puree. Add sugar, ginger, nutmeg, cinnamon, and coriander.
3. Make a slurry with the cornstarch and add to the soup.
4. Add the American cheese and continue mixing until smooth.
5. Adjust seasoning.

Italian Breakfast
Spoodles, Boardwalk Resort
Yield: 6 servings

8 ounces Yellow Onion
2 ounces Olive Oil
2 ounces Basil
32 ounces Italian Sausage
32 ounces Plum Tomatoes, diced, peeled and seeded
32 ounces Diced Potatoes
To taste Kosher Salt and Black Pepper

1. Heat olive oil in a medium sauté pan and sauté the onions until translucent.
2. Add the Italian sausage and cook until browned.
3. Add the potatoes, tomatoes, basil and seasonings.
4. Cook for 15 minutes.

Serving and Assembly

1. To assemble the plate, poach two eggs in simmering water until desired doneness.
2. Ladle 6 ounces of the sauce mixture into a bowl.
3. Toast a slice of Focaccia or your favorite bread and place on the sauce.
4. Top with the poached eggs.
5. Garnish with roasted red pepper, shredded parmesan cheese and fresh basil.


Poolside Lemonade
Banana Cabana, Caribbean Beach Resort

Preparation:
Build in glass over ice & shake

0.75 ounce Bacardi O
0.75 ounce Bacardi Razz
4 ounces Sweet & Sour
splash Sprite
splash Grenadine

Garnish: Lemon Wedge


Orzo Pasta
Tusker House , Animal Kingdom
Yield: 6 side portions

12 ounces orzo (cooked)
1 cup fresh spinach
1 teaspoon olive canola blend
¼ cup vegetable stock
1 each tomato (¾ inch diced)
¼ teaspoon ground black pepper
1 clove minced garlic (1 clove)
1 teaspoon salt (check if needed)
2 Tablespoons lemon juice
10 each kalamata olives sliced
1 Tablespoon fresh thyme (10 sprigs)
1 1/2 ounces feta cheese crumbled
1 Tablespoon fresh basil (5 leaves)

1. Cook orzo in boiling water for 7 minutes, drain and cool quickly.
2. Heat large skillet over moderate heat.
3. Add oil, tomatoes, garlic and sauté 1 minute.
4. Add all other ingredients except olives and feta.
5. Heat through and cook like a risotto, taste do not add salt.
6. Place in pan for service and garnish with olives and feta.

Queso Fundido
San Angel Inn, Mexico - Epcot
Yield: 4 servings

1/2 pound Muenster cheese
1/4 pound chorizo sausage
6 flour tortillas

1. Slice or grate cheese and set aside.
2. Peel chorizo sausage and cut into large chunks. Saute in a small frying pan until nicely browned. Break up sausage into small pieces while browning and drain any excess fat.
3. Lightly grease a shallow oven/broiler-proof casserole dish. Arrange half the cheese in bottom of the dish. Top with cooked sausage and remaining cheese. Broil until cheese melts and lightly browns.
4. Warm tortillas and cut into quarters. Spoon melted cheese mixture onto tortilla pieces and serve immediately.
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Last edited by Tatania; 02-10-2009 at 01:14 PM.
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Old 02-10-2009, 03:17 PM   #2624
givawoof
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Quote:
Originally Posted by Tatania View Post
Wow, I'm really impressed giveawoof! You're on a roll there and it would be awesome if we could get some of the request list filled. I'll get back to the Kona Cafe Chef today to remind him that I'm still waiting for the bread recipe
Thank you, Tatania. You sure have added a lot to this site!!
How do we get the requested items off the list once we post
the recipe? Does the Mod automatically remove it? As you can
tell, I'm still learning!

I will be off line for a 5 day weekend starting Thursday. My husband
sings tenor for a men's chorale and they are singing Valentine's
for charity! I love it because I get serenaded too!!!

Happy Valentine's Day to all!
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Old 02-10-2009, 03:33 PM   #2625
greeneeyes
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Quote:
Originally Posted by givawoof View Post
Thank you, Tatania. You sure have added a lot to this site!!
How do we get the requested items off the list once we post
the recipe? Does the Mod automatically remove it? As you can
tell, I'm still learning!

I will be off line for a 5 day weekend starting Thursday. My husband
sings tenor for a men's chorale and they are singing Valentine's
for charity! I love it because I get serenaded too!!!

Happy Valentine's Day to all!

Usually it will be removed when the mod updates the Index. Doesn't always happen on the same day as the posting though.

Thanks for the new recipes you've added! I want to make the crab dish, sounds yummy!
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