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Old 02-10-2009, 04:46 PM   #2626
Momof2Disneyboys
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I am looking for the Campfire Smores dessert recipe from LeCellier and someone pointed me to this thread. Anyone have it or know where to get it?

Thanks!
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Old 02-10-2009, 05:39 PM   #2627
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I didn't see it listed on the first page of the thread where it tells what page each recipe is on. It is really simple though if you just take your graham cracker and put some chocolate on them then put the marshmellow on top of that. I would just put it in the microwave till the marshmellow fluffs up about 20 seconds or so then squirt some chocolate sauce on top to decorate. You could always heat up the top of the marshmellows with fire to get the brown look.
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Old 02-10-2009, 08:33 PM   #2628
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This is the Campfire Smores dessert LeCellier serves. It is basically ice cream between a round chewy cookie type dessert. I am looking for what exactly that is and the recipe if anyone knows. ~Thanks!

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Old 02-10-2009, 08:48 PM   #2629
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Ahhh, I was picturing the smores at I think 50's primetime. Sorry about that. That doesn't look anything like what we had. lol

Check page 1 of the thread and see if you see it there. If not I am sure someone here might be able to give you the contact info for LeCellier so you can email and ask them to send you the recipe.
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Old 02-10-2009, 08:58 PM   #2630
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Quote:
Originally Posted by angwill View Post
Ahhh, I was picturing the smores at I think 50's primetime. Sorry about that. That doesn't look anything like what we had. lol

Check page 1 of the thread and see if you see it there. If not I am sure someone here might be able to give you the contact info for LeCellier so you can email and ask them to send you the recipe.
I'm not seeing it here anywhere, just thought maybe I missed it somewhere.

Thanks for your help!

Does anyone have LeCellier contact info?

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Old 02-11-2009, 04:06 AM   #2631
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Just to let you know the Index is located here. The one at the beginning of this thread is no longer updated and does not contain all of the recipes located in this thread so don't go by that one.

The information needed for requesting recipes is located in post #5.
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Old 02-11-2009, 10:32 AM   #2632
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I know this is an old recipe (I collected it in 2004) but I just made it last week so I thought I'd post it. And seeing the recipe earlier from the Plaza Inn reminded me of the pie recipe I've posted below. I've never seen OJ added to a pie crust before & thought "Why not?!? It sounds delicious!"

As for the questions about the index - I don't do them daily as it takes quite a while to gather, update the list on my computer & then upload it here to edit the posted index. I try to do it once about 10 - 15 more recipes have been posted as any more than that become cumbersome to try to find in the thread.

William Penn Pasta
from Liberty Tree Tavern, Magic Kingdom

3 oz. Rigatoni Pasta
8 oz. Pink Sauce (below)
0.5 oz Fresh Spinach
1 oz. Smoked bacon (diced)
1 ea. 6oz. Chicken Breast

Render bacon in sauté pan. Add pasta, pink sauce and spinach to pan. Toss and place in pasta bowl. Grill chicken and place on top of the pasta.

William Penn Chicken Marinade
30 each Chicken Breast
5 ounce Basil
2 ounce Thyme
2 cups Canola oil
1 ounce Kosher salt
½ ounce Ground black Pepper

Chop basil and thyme together and place in a bowl. Add chicken, oil , salt and pepper. Mix together until the chicken is evenly coated with herbs and oil.

Pink Sauce
1qt. Tomato Sauce
2 qt. Heavy Cream
3 oz. Fresh Garlic (chopped)
To Taste Kosher Salt & Pepper

Put Marinara in pot. Add Garlic and heat up. When marinara comes to a boil add heavy cream, salt and pepper.

= = = = = = = = =
Apple Pie
Plaza Inn, Disneyland

Pastry
2 c flour
½ tsp salt
6 Tbl solid vegetable shortening
2 Tbl butter, chilled
½ c (or as needed) orange juice, chilled

Mix flour and salt in a bowl. Add shortening and butter. With a pastry blender or fork, cut butter and shortening into flour until crumbly. Gradually add enough of orange juice until dough holds together. Knead dough very lightly and form into 2 balls. Wrap in plastic wrap and refrigerate while preparing filling.

Filling

3 lb baking apples
1 lemon, juiced
¾ c sugar
1 tsp cinnamon
1/8 tsp salt
4 Tbl butter

Peel and core apples. Cut into ½” slices and place in a large bowl. Sprinkle with lemon juice and mix with sugar, cinnamon, and salt. Let mixture sit for 10 minutes at room temperature.
Preheat oven to 425ºF.
On a floured board, roll out one ball of pastry and fit into bottom of a 9-inch pie plate. Add filling and dot top with chilled butter. Roll out remaining pastry and cover apples, sealing edges carefully. Prick top of pie with the point of a paring knife to allow steam to escape.
Bake for 10 minutes. Reduce heat to 350ºF and continue baking for an additional 40-50 minutes. Remove pie and allow to cool before serving.

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Old 02-11-2009, 01:35 PM   #2633
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Smores Brownie

Quote:
Originally Posted by Momof2Disneyboys View Post
I am looking for the Campfire Smores dessert recipe from LeCellier and someone pointed me to this thread. Anyone have it or know where to get it?

Thanks!


Smores Brownie
Served at Le Cellier, Canada Pavilion
Serves 12


Ingredients
2 ½ sticks butter, melted
1 cup cocoa
3 3/4 cups sugar
6 each eggs- beaten
1/2 tablespoon vanilla extract
1 ¾ cup flour
1 teaspoon salt
mini marshmallows
sprinklers

Method of Preparation
1. In a sauce pan, melt butter and add cocoa.
2. Next add sugar, eggs, and vanilla.
3. Mix well.
4. Add flour and salt.
5. Pour into 9-13 inch pan over crust (any store bought graham cracker crust will do).
6. Top with mini marshmallows. Bake at 350 for 30 min.
7. Cut into shapes of your choice, layer with ice cream and fruit sauces.
8. Skewer marshmallows on a chopstick, burn with a torch (be careful!!) and roll in sprinkles.
9. Stick through brownie and ice cream.
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Old 02-11-2009, 01:40 PM   #2634
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Originally Posted by givawoof View Post
Smores Brownie
Served at Le Cellier, Canada Pavilion
Serves 12


Ingredients
2 ½ sticks butter, melted
1 cup cocoa
3 3/4 cups sugar
6 each eggs- beaten
1/2 tablespoon vanilla extract
1 ¾ cup flour
1 teaspoon salt
mini marshmallows
sprinklers

Method of Preparation
1. In a sauce pan, melt butter and add cocoa.
2. Next add sugar, eggs, and vanilla.
3. Mix well.
4. Add flour and salt.
5. Pour into 9-13 inch pan over crust (any store bought graham cracker crust will do).
6. Top with mini marshmallows. Bake at 350 for 30 min.
7. Cut into shapes of your choice, layer with ice cream and fruit sauces.
8. Skewer marshmallows on a chopstick, burn with a torch (be careful!!) and roll in sprinkles.
9. Stick through brownie and ice cream.

Oh my gosh, thank you so much!! This just made my day!!
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Old 02-11-2009, 01:51 PM   #2635
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Smores Brownie

Quote:
Originally Posted by Momof2Disneyboys View Post
Oh my gosh, thank you so much!! This just made my day!!
You're welcome, I had requested this the last time we were there!
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Old 02-11-2009, 02:01 PM   #2636
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Quote:
Originally Posted by givawoof View Post
You're welcome, I had requested this the last time we were there!
I have been craving it ever since we got back a few weeks ago!
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Old 02-15-2009, 03:10 PM   #2637
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Crab Cakes Cinderella's Royal Table

Quote:
Originally Posted by bear74 View Post
In 2002 DH and I had Lunch at CRT we had Crab Cakes for an Appetizer. I would love that recipe
When I received this I was told that I may need to adjust seasons
to taste as they break down large recipes!

Crab Cakes
Cinderella's Royal Table
Yield: 1 dozen

Jumbo Lump crabmeat 1lb
mayonaise 4oz.
Dijon mustard 2oz.
Fennel (fresh chopped) 1oz.
Bread crumbs ¾ lb.
Salt and pepper to taste
Red Bell pepper 2oz.
Chopped shallots 1oz.
Old bay seasoning ½ oz


Method : Mix all ingredients together except crab. Carefully pick through crab to ensure that there are no shells and gently fold into mixture. Form crab into any shape desired and drop into oil that has reached 350 degrees. Cook until golden brown, serve with appropriate sauces.
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Old 02-15-2009, 03:20 PM   #2638
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Chocolate Ice Cream Bomb Tony’s Town Square Restaurant

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Originally Posted by mymainmouse View Post
I was wondering if anyone has the recipe for the Chocolate Bomb from Tony's Town Square? My daughter has been begging for it and I haven't found it yet. If anyone has an idea where I can find it we will be so happy.
Thanks again for this website.
Tony’s Town Square Restaurant
Ice Cream Bomb

Your Favorite Cake
Vanilla Ices Cream 3oz
Chocolate Ice Cream 1oz
Dark Chocolate Coating
White Chocolate Coating


Scoop the vanilla ice cream in a mold and then place the chocolate ice cream in the center of the vanilla. Cut the cake to the size of the mold bottom and place on the mold. Place the ice cream molds in the freezer to harden up. Melt some dark chocolate and take the ice cream out of the mold and dip them in the chocolate. Let it dry and then melt the white chocolate and drizzle it over the bomb.
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Old 02-15-2009, 03:32 PM   #2639
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Roasted Potatoes and Chianti Butter Tony’s Town Square Restaurant

Tony’s Town Square Restaurant
Roasted Potatoes and Chianti Butter

Potatoes

Potatoes 4 each
Romano Cheese 2 ounces
Olive Oil 4 ounces
Garlic ¼ teaspoon
Rosemary ¼ teaspoon
Salt and Pepper TT

Chianti Butter

Chianti Wine ¼ bottle
Rosemary ¼ teaspoon
Butter 8 ounces
Dijon Mustard 1 tablespoon
Salt and Pepper 1 pinch

For the butter, let the butter sit at room temperature until it becomes soft. Take the wine and reduce by half and let it cool down. In a bowl mix the ingredients all together and place in the refrigerator to stiffen up. For the potatoes, cut the potatoes into wedges and toss all ingredients except for the cheese and place on tray and roast in the over at 325 until soft. Pull the out of the oven and while still hot sprinkle on cheese.
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Old 02-15-2009, 06:05 PM   #2640
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Thanks for the new recipes Givawoof! You're really on a roll here!
From another thread...

Quote:
Originally Posted by givawoof View Post
Tony’s Town Square Restaurant
Baked Ziti

Ground Beef (Cooked) ¼ pound
Marinara Sauce 1 Jar
Penne Pasta (Cooked) 1 pound
Ricotta Cheese ¼ pound
Mozzarella Cheese ¼ pound
Salt and Pepper To Taste


Mix all ingredients but half of the mozzarella cheese. Place in a
baking dish and top with some sauce and cover with foil and place
in 350 degree oven and when hot cover with the rest of the mozzarella
cheese and let melt.
This one was originally posted on page 108, but Tatania has gotten a reworked version & posted it in response to a question on another thread.
Quote:
Originally Posted by Tatania View Post
Just got this from the Coral Reef. The Chef reworked the recipe so the roux doesn't need baking and the stock recipe is there too.

Creamy Lobster Soup
Coral Reef Restaurant, Living Seas, Epcot
Yield: 4 servings

4 cups milk
1/2 cup butter (4 ounces)
1 TB paprika
1/2 cup flour (4 ounces)
1 1/2 cups lobster stock
1/4 cup sherry
1/4 cup lobster or chicken base
1 pinch cayenne pepper
1/4 cup lobster meat (diced)
1 TB brandy
1/2 cup heavy cream (3 ounces)
1 pinch chervil or parsley (fresh or dried)

In medium pot bring milk to a slight simmer, do not allow to boil. In small sauté pan, melt butter and then add paprika, and flour and mix well. Heat lobster stock and sherry, then add lobster base, cayenne pepper to the lobster stock mixture. Then add the heated milk to this mixture.
Make a roux mixture using flour and water. Add roux. Mix until well incorporated and thickened.
Let simmer for approximately 45 minutes to 1 hour to cook out the roux. To finish the soup, flame lobster meat in brandy, add heavy cream and allow it to simmer. Add mixture to soup and whisk in. Finish with fresh chervil or parsley. Dry herbs may be used, but add sooner.

Lobster Stock
2 lobster shells
1 large carrot, chopped
1 large onion, chopped
5 minced garlic cloves
1 chopped celery rib, chopped
2 tablespoons tomato paste
1 thyme spring
1 bay leave
16 cups water

Wash and chop all vegetables. In a large soup pot, put lobster shells, add carrots, onion, garlic, celery, tomato paste, thyme, bay leave and water. Add water and bring to a low simmer for 6 hours. Remove and strain mixture.
Index updated through this post.
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Last edited by piratesmate; 02-16-2009 at 11:17 AM.
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