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[TXTink]

Here is one of my favorites from F&WF. USA 2008
Maine Lobster Roll

Thanks so much! I LOVED those when we were there last week! Thanks for sharing!

 

[*Robin*]

Okay...here goes for the lasagna recipe. If I don't get it all on the first try, I will add the rest later in the same post #. NOTE: I just lost 15 minutes of typing, so I am quitting for a little while. Be back soon with the rest.

WOOHOO!! Thanks so much!! I'm going to surprise my family with this over the holidays... YAY!!

 

[apostolic4life]

Wow, a guy goes away to open a new restaurant, only to come back and find a bajillion new recipes to browse through........lots of good ones too!! I am glad to see the thread is still alive and kicking, and I will be back to add my two cents as my schedule permits........we just opened a new restaurant last Wednesday and my free time is non-exsistant right now.

Just wanted to drop in and say hello to my DIS friends while I had a moment of time!

 

[*Robin*]

Wow, a guy goes away to open a new restaurant, only to come back and find a bajillion new recipes to browse through........lots of good ones too!! I am glad to see the thread is still alive and kicking, and I will be back to add my two cents as my schedule permits........we just opened a new restaurant last Wednesday and my free time is non-exsistant right now.

Just wanted to drop in and say hello to my DIS friends while I had a moment of time!

CONGRATULATIONS!! How very, very cool...
Best of luck to you...if you're ever inclined to let us know the name, I'll bet you'd have a few pop in!

 

[wvdislover]

I also have the recipe for the Fresh Pasta. Does anyone want that recipe?

Cindy

Well, since you ask, OF COURSE!!! (If you have the time). Thanks so much for the recipes!
Missy

 

[Tatania]

Thanks Tatania for the suggestion of whom to email for the lasagna recipe. I received an answering email from Laura Hays, Human Resources Manager for Tutto Italia within 2 1/2 hours with the recipe. It is a very long recipe with three different sauces and fresh pasta sheets. I will post the entire recipe as soon as I have more time.

Thanks again, Tatania. Cindy

Posting from Macau and am THRILLED that you were given the recipe so fast. It's one we've had on the request list for a long time. Can't wait to update my collection when I get back.

apostolic4life - Wow, so much happening in your life from a new baby to a new restaurant. You must be exhausted but it's wonderful to have you check in again.

 

[denman007]

Thanks! However, I need to know what they use for the sweet and sour mix. It makes a huge difference.

I thought the bar tender told me they use crystal light sweet and sour dehydrated powder mix, but I don't see that on crystallight.com

Any ideas on the mix?

I called back to the Tambu Lounge and got the final ingredient. The sweet and sour is True Crystals....

http://www.kerryfoodandbeverage.com/

http://findarticles.com/p/articles/mi_m0EIN/is_/ai_63849011

You can buy a case directly from Kerry for $33. Ask for Pat.

 

[SweetSpellsSweetie]

I didn't see it listed in the index, but I had some really yummy Banana Stuffed French Toast at Boatwrights this past March.
Anyone know how to make it?

 

[Tinker_Belle]

I didn't see it listed in the index, but I had some really yummy Banana Stuffed French Toast at Boatwrights this past March.
Anyone know how to make it?

Could it be the same as Tonga Toast? Take a look at this recipe (post 260)...

http://www.disboards.com/showthread.php?t=1575103&page=18

 

[greeneeyes]

Could it be the same as Tonga Toast? Take a look at this recipe (post 260)...

http://www.disboards.com/showthread.php?t=1575103&page=18

People who have had both tell me they are almost identical.

 

[piratesmate]

I've fallen behind here. Sorry! I'm working on the update now. And while I'm at it I thought I'd re-post my review & photo of the Nut-Crusted Mahi Mahi from Boma.

Last night we had Nut-Crusted Mahi Mahi made from the recipe I got from Boma in 2001. (Yeah, finally got around to making it. )

DH had picked up the nuts for me, but forgot to get the pumpkin seeds so I made it without those. As I remember what it tasted like at Boma, I should have sent him back out. It was excellent, but I missed that little difference. It was hotter than I remembered...of course that could be because I ran out of cayenne so I ground up some red pepper flakes...maybe about half of what it called for in cayenne. It ended up making my lips burn like they do when I eat Pad Thai from Chinese take-out...so it wasn't bad - just a surprise.

Super easy to make & delicious. We'll be having this again!

Indexes have been updated through this post.

 

[hepkat17]

I forgot if it's called rice dream or not, but at the bakery in Norway at Epcot, they have a rice pudding topped w/ strawberries, anybody have that recipe? It's the best rice pudding I've ever had.

 

[piratesmate]

Rice dream or rice pudding from Norway?
I forgot if it's called rice dream or not, but at the bakery in Norway at Epcot, they have a rice pudding topped w/ strawberries, anybody have that recipe? It's the best rice pudding I've ever had.

RICE CREAM WITH STRAWBERRY SAUCE
from Restaurant Akershus and the Kringla Bakery, Norway Pavilion, Epcot

Rice Cream Ingredients
1 lb small grain white rice (not instant)
3 cups water
4 cups milk
1 tsp salt
2 cups heavy cream
4 Tbl sugar
2 tsp vanilla extract

Cook rice with water and salt for 15 min. Add milk and cook for 30 minutes until rice is tender and of a thick consistancy. Let cool. Whip cream with sugar and vanilla. Combine rice and cream and serve with strawberry sauce.

Strawberry Sauce

2 cups Strawberry Preserves
1 cup water
1 Tbl lemon juice

Combine all ingredients in a blender and mix for one minute. Fresh strawberries may be added if desired. Serve rice cream in a bowl with sauce on the side or portion and cover with sauce.

 

[cajunfan]

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.

Thanks!
Lynn

 

[piratesmate]

cajunfan - I could have sworn I had the recipe for Boma's version, but I can't find it. DS fell in love with it when we were there. I'll add it to the request list. If you want to try to contact them directly for the recipe, there are some tips in the index thread post #4: http://www.disboards.com/showthread.php?p=25003776#post25003776

And just to keep the requests together...

Sorry if i have put this in the wrong thread ; (
I am looking for a recipe that i had from the Delicious Disney Dining Book which i have unfortunately lost.
The recipe i am looking for is a slow cooked pork (might be called Adobe),im sure its from Crystal Palace.
Hopefully someone can help
Thanks

 

[Boatingmom]

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?

 

[GPA1015]

OK I sub to the dolphin, hope I get the Crab and Mac! That one is right up my alley- thanks

Stacy

 

[Tikitoi]

And here is the BBQ Rub recipe from Flame Tree.

[FONT=Verdana, Arial, Helvetica, sans-serif]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[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]​

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

 

[PNWmom]

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.

 

[wvdislover]

Thanks for typing out and posting this recipe! Sounds delicious, though time-consuming