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Old 08-18-2014, 09:44 AM   #3391
Tropical Wilds
The Command considers us a bunch of losers. But were gonna do it right this time, cause were the best. If we dont... Well be drummed out of the corps.
 
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Beijing-Style Candied Strawberries
Lotus Cafe, China, EPCOT, International Flower and Garden Festival

http://www.thedisneychef.com/2014/08...awberries.html

Beijing-Style Candied Strawberries
As is served at Lotus House, China Pavilion, EPCOT



o 1 cup granulated sugar
o 1/2 cup water
o 2 tablespoons corn syrup
o 2 tablespoons balsamic vinegar
o sesame seeds (optional)

Wash and dry strawberries. Set aside until ready for dipping.

Add sugar, water, corn syrup, and balsamic vinegar into a large saucepan over medium-high heat. Stir until the sugar has dissolved.

Continue to cook over medium or medium high heat without stirring until a candy thermometer reads 300 degrees and the liquid is an amber color and reduced by slightly more than half, about 20 minutes (watch for boil overs!). Remove from heat and allow bubbles and foam to reduce, showing the liquid, about 2 minutes. If desired, add sesame seeds.

Working quickly, dip strawberries in the sugar mixture, allowing excess to run off the tip of the strawberry. Turn strawberry several times to ensure even coating and distribution of candy shell. Place on wax paper or lightly greased aluminum foil. Place strawberries in a freezer for 15 minutes so that the coating sets, then transfer to a covered container in the fridge for storage.

Serve directly from the fridge to prevent sweating and ensure the coating stays crunchy.

----

When I made these, the coating melted a bit in the fridge... Not sure if I didn't wait until it was set enough or if it's a problem with not having blast freezers like Disney does. I'd suggest eating these pretty quick if you do make them. Not a hard recipe, just really touchy.
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Old 08-18-2014, 10:27 AM   #3392
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Quote:
Originally Posted by Tropical Wilds View Post
Aw, thanks... You don't have to unlike them and like me unless you want to, just be cautious that what they post may be lifted from others. Looking through, I see 4 recipes that were ones I posted, which is fine, but they use pictures that are clearly mine which is somewhat irksome since the owner refuses to give credit.
Tropical Wilds... I would love to have the name/link to your Facebook page. I love to try Disney Recipes! I looked for ages for the shrimp and grits recipe from Olivia's, and finally made up my own. lol I'm sure it's not even close, but I tried! I would really like to see you on Facebook! Thanks for sharing all of your hard work with so many!
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Old 08-18-2014, 10:47 AM   #3393
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Quote:
Originally Posted by Tropical Wilds View Post
Aw, thanks... You don't have to unlike them and like me unless you want to, just be cautious that what they post may be lifted from others. Looking through, I see 4 recipes that were ones I posted, which is fine, but they use pictures that are clearly mine which is somewhat irksome since the owner refuses to give credit.
I am a big believer that no one should take credit for something that isn't there's. Plus lately I have been wondering how legit the sight is. Constantly asking to like and share the page. So good riddance to them.
Looking forward to checking out your site.
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Old 08-19-2014, 07:48 AM   #3394
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Quote:
Originally Posted by TXTink View Post
Tropical Wilds... I would love to have the name/link to your Facebook page. I love to try Disney Recipes! I looked for ages for the shrimp and grits recipe from Olivia's, and finally made up my own. lol I'm sure it's not even close, but I tried! I would really like to see you on Facebook! Thanks for sharing all of your hard work with so many!
Shrimp and grits has been on my to-try list forever, but nobody in my family eats shrimp. Sometimes I sneak a recipe by and it they enjoy it, but if they here dinner is "shrimp and..." I've already lost them at the shrimp. Or at least 2 of our household of 5. LoL! I'm already trying to figure out how to talk up today's recipe which will go over like a brick through a window.

My website is The Disney Chef and my Facebook is here. My content is slower to be added than most sites, chiefly because I make and photograph each recipe before sharing it. But I take requests all the time, so if there's something you want to see or want a recipe for, feel free to ask. Not a huge community, not even a horribly active one, but everybody is friendly and love hearing requests and stories.
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Old 08-19-2014, 07:49 AM   #3395
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Quote:
Originally Posted by jalmgiven View Post
I am a big believer that no one should take credit for something that isn't there's. Plus lately I have been wondering how legit the sight is. Constantly asking to like and share the page. So good riddance to them.
Looking forward to checking out your site.
Well thank you. Look forward to seeing you!
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Old 08-19-2014, 08:23 AM   #3396
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Quote:
Originally Posted by Tropical Wilds View Post
Shrimp and grits has been on my to-try list forever, but nobody in my family eats shrimp. Sometimes I sneak a recipe by and it they enjoy it, but if they here dinner is "shrimp and..." I've already lost them at the shrimp. Or at least 2 of our household of 5. LoL! I'm already trying to figure out how to talk up today's recipe which will go over like a brick through a window.

My website is The Disney Chef and my Facebook is here. My content is slower to be added than most sites, chiefly because I make and photograph each recipe before sharing it. But I take requests all the time, so if there's something you want to see or want a recipe for, feel free to ask. Not a huge community, not even a horribly active one, but everybody is friendly and love hearing requests and stories.
Thanks for the links! I went to your FB link to like your page and I've already liked you! I also showed my daughter your page back when I found you and she likes it too! So cool! It's like I "almost" know someone famous! I love reading your recipes.... Thank you again for all your hard work.

I did make a form of Shrimp and Grits. I took a picture of it at Olivia's, so I tried to match it. I got close, or at least that's what my family said (but they are always nice to me, so who really knows... ). On the menu it said Shrimp and Grits with Tasso Ham. The Tasso was hard to find, but I did find it. I think that was what sent it over the top from other S&G recipes I have tried.

Last night I tried to make the Street Corn that is a side dish on the Del Mar at La Hacienda de San Angel. Again, it turned out ok, but my family is always good about liking things.

I'm glad to know that you are a fellow DIS'er! I will be sure and tell my daughter also. Thanks again! We love your page!

Good luck with your dinner tonight! Can't wait to hear about it!
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1995-All Star Music; 1996-Port Orleans; 1998-All Star Music; 2000-Port Orleans; 2001-All Star Music (x2), Caribbean Beach; 2002-Beach Club; 2003-Disneyland, Candy Cane Inn; 2004-Boardwalk Villa's; 2006-Beach Club, All Star Music, Polynesian, Wilderness Lodge, Saratoga Springs, Grand Floridian (Oldest DD was in the College Program in 2006!); 2007-Pop Century, Saratoga Springs, Disneyland-Grand Californian; 2008-Caribbean Beach, Port Orleans Riverside, Boardwalk Villas, All Star Movies, Old Key West, 2009-Saratoga Springs, Old Key West; 2010- Saratoga Springs, Port Orleans Riverside, Saratoga Springs Grand Villa; 2011 Animal Kingdom Lodge; 2012-Saratoga Springs, Old Key West; 2013- Art of Animation, Saratoga Springs; 2014- Old Key West, Saratoga Springs
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Old 08-20-2014, 06:51 AM   #3397
Tropical Wilds
The Command considers us a bunch of losers. But were gonna do it right this time, cause were the best. If we dont... Well be drummed out of the corps.
 
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Quote:
Originally Posted by TXTink View Post
Thanks for the links! I went to your FB link to like your page and I've already liked you! I also showed my daughter your page back when I found you and she likes it too! So cool! It's like I "almost" know someone famous! I love reading your recipes.... Thank you again for all your hard work.

I did make a form of Shrimp and Grits. I took a picture of it at Olivia's, so I tried to match it. I got close, or at least that's what my family said (but they are always nice to me, so who really knows... ). On the menu it said Shrimp and Grits with Tasso Ham. The Tasso was hard to find, but I did find it. I think that was what sent it over the top from other S&G recipes I have tried.

Last night I tried to make the Street Corn that is a side dish on the Del Mar at La Hacienda de San Angel. Again, it turned out ok, but my family is always good about liking things.

I'm glad to know that you are a fellow DIS'er! I will be sure and tell my daughter also. Thanks again! We love your page!

Good luck with your dinner tonight! Can't wait to hear about it!
Well, I'm happy to have new fans and people to share recipes with. It makes it nice knowing I'm not sharing recipes to that void that is the internet and nobody sees. LoL! But thanks for the awesome compliments, they really are a big boost to hear. And say hey to your daughter too!

Tonights recipes actually went much better than anticipated... I was worried everybody was going to turn up their noses and freak out at how exotic it was, but actually... Everybody ate it! With minor complaining! No small feat with two adults, three kids. Usually somebody thinks something, somewhere in what's being made is gross. LoL!
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Old 08-20-2014, 06:54 AM   #3398
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Roasted Potatoes (Tusker House Version)
Tusker House, Disney's Animal Kingdom
Reposted from The Disney Chef.com

o 2.5 pounds Yukon Gold Potatoes, sliced into wedges


o 3 tablespoons of herb infused olive oil (or regular olive oil)
o 1-2 teaspoons of salt
o 1/2 teaspoon black pepper
o 1/2 teaspoon paprika
o 3 cloves of garlic, chopped fine
o 1 sprig fresh rosemary, chopped fine

Steam potatoes over water for 15-20 minutes. While the potatoes are steaming, combine the remaining ingredients and preheat oven to 375 degrees.

Remove potatoes from heat and spread on a cookie sheet. Drizzle with the oil mixture. Toss potatoes until evenly coated and spread into a single layer. Bake in oven until golden brown, tossing every 10 minutes or so. Total baking time will vary between 20-30 minutes depending on individual ovens.

Serve immediately. Will store in an airtight container but require an oven for re-heating.

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Old 08-21-2014, 07:43 AM   #3399
Tropical Wilds
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So I did Meat Bobotie last night. Just thought I'd share that the recipe here omits the curry, I think totally by accident. Here is the full recipe:

Meat Bobotie
As is served at Boma, Animal Kingdom Lodge, and Tusker House, Animal Kingdom

Meat filling
o 1 tablespoon oil
o 1 onion, chopped
o 1 teaspoon cinnamon
o 2 teaspoons curry powder
o 2 tablespoons rice wine vinegar
o 2 pounds ground lamb (substitute ground beef or meatloaf mix if desired)
o 3 slices white bread, crumbled into pieces
o 1 cup heavy cream
o 1/4 cup sugar
o 1/2 cup pumpkin seeds (substitute with almonds if desired), sliced
o 1/4 cup seedless raisins
o 1/4 cup golden raisins
o salt to taste

Topping
o 1 cup liquid eggs (whole eggs, not egg whites)
o 1/2 cup heavy cream
o 1/2 cup milk


Heat oil and onions in a large and deep pan, cooking until caramelized over medium or medium high. Once caramelized, add cinnamon and curry powder. Mix well. Using the rice wine vinegar, deglaze the pan and add the meat. Continue cooking until meat is done. Curry powder alters the color of the meat, so meat will be done when it is moistened but will not not mash when pressed with a fork, about 10-15 minutes over medium or medium high heat.

When meat is done, remove from heat and drain grease, using a fork or spatula to press as much grease out as possible. Return meat and pan to medium heat. Add crumbled bread, cream, and sugar. Mix well. Add raisins and almonds. Adjust seasoning as needed and pour into a casserole dish to cool slightly.

Preheat oven to 325.

In a separate bowl, whisk together liquid eggs, cream, and milk. When bobotie mixture is

cooled to slightly above room temperature and is no longer steaming, pour the topping over the meat mixture to form the topping. DO NOT MIX. Bake in preheated oven for 25-40 minutes (cooking time varies significantly depending on container used). Bobotie is done when the topping is golden brown, egg is cooked and no longer runny, and the temperature at the center of the dish has reached 165. Remove from the oven and allow to cool slightly before cutting and serving (this helps maintain the shape of the bobotie after slicing).

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Old 08-25-2014, 07:03 AM   #3400
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Attempted to make the Passion Fruit Cheesecake using the same recipe posted here but both recipes were incomplete. I made it and it looks great, but the taste wasn't awesome enough to justify the expense, time, and hassle for the complicated recipe.



I did piece together what I *think* is the recipe as it should have been for those who're interested, but overall, I can't say I suggest it.

Here are my notes on making it... There's a lot of them...

Passion Fruit Cheesecake
As is served at 'Ohana at the Polynesian Village Resort


Cheesecake Custard
o 2.5 ounces of cream cheese
o 1 1/14 ounces granulated sugar
o 1 1/4 teaspoon whole milk
o 10 ounces butter
o 1 3/4 ounces whole eggs
o 5 ounces egg yolks
o Premade pie graham cracker crust or a spring-form pan lined on the bottom and slightly up the sides with graham cracker crumbs

Passion Fruit Sauce
o 1 14.5 ounce can of condensed milk
o 7 ounces egg yolks
o 2 ounces lemon juice
o 8 ounces passion fruit puree

Preheat oven to 250.

In a saucepan, combine cream cheese, sugar milk, and butter. Heat until the butter and cream cheese has melted, whisking constantly. Heat until the liquid is close to boiling; there will be bubbles and a very light foam building around the edge of the liquid on the saucepan. Remove from heat.

Combine the eggs and the yolks in a large heat tolerant container. Using about a half of a cup of the heated butter mixture, slowly drizzle the liquid into the eggs while mixing constantly to temper the eggs. Pour the egg mixture back into the saucepan and over medium-low heat, cook until it's a thick custard consistency and all the cream cheese is re-melted. Whisk constantly but not vigorously. Should only take 5 or so minutes. Pour into pie shell or graham cracker crumb-lined springform pan (if using a springform, graham crackers should line the bottom and only about an inch up the side of the edge of the pan). Bake at 250 degrees in a water bath for between 45 minutes and one hour, or until the custard is completely set.

While the cheesecake custard is baking, combine all ingredients for the passion fruit sauce.

After the cheesecake custard has finished baking (45-60 minutes), top with passion fruit sauce and bake an additional 30-45 minutes until the passion fruit sauce is set. When set, neither the custard or the passion fruit sauce will appear liquidy and will jiggle like gelatin when shaked.

When done, remove from the oven and allow to cool uncovered until room temperature then refrigerate. Cut and serve when cooled.
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Last edited by Tropical Wilds; 08-25-2014 at 07:10 AM.
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Old 08-27-2014, 07:39 AM   #3401
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Made the Nudel Gratin... Came out so great!

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Old 08-27-2014, 07:56 AM   #3402
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Oh man - those noodles look GOOD! Thanks!
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Old 08-27-2014, 10:37 AM   #3403
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Chicken Sun-Dried Tomato Pasta - Still hoping someone will be able to post a recipe for this yummy dish served at Boardwalk Pizza & Pasta in DCA.
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Old 08-27-2014, 12:52 PM   #3404
Tropical Wilds
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I can look around but I've got next to nothing from DCA.
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Old 08-27-2014, 01:03 PM   #3405
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I can look around but I've got next to nothing from DCA.
That would be awesome!

You are obviously very skilled in the kitchen, so if you post a recipe that you are happy with, Im sure we will like it too! Id be happy to try anything you post and let you know how close it is to the DCA one.

The chicken is actually optional DCA has it, but we would be just as happy without it. Its the sauce we would like to recreate.

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