Restaurant reviews and recipes...formerly Disney QOTD

[Luv2Roam]

You are thinking Back Lots. Stdio Catering is the one by the HIStK playground and Back Lot Tours. (Off NYC streets.) Neither worth mentioning though. :lmao:

[Luv2Roam]

Last night was a weird night in the Epcot area. One of our many stops was the Norway bakery, and thought I would mention this since it was a topic a few days ago. We went in looking for dinner. Almost ate there, but Chinese was sounding good to me. (And that is where I ended up.)
The salmon and scrambled eggs DH normally orders was different. Although consider it has been quite awhile since we have been there. Maybe it changed months ago.
The display did not look near as appetizing as it use to. The salmon looked pretty puny. And instead of scrambled eggs, the salmon was laying on what looked to be maybe a half of a sliced boiled egg.
Those school breads just keep getting smaller and smaller.....

[pennst8r]

I don't think we've ever eaten there.

[Meriweather]

Disappointing to hear that, Barbara.
We haven't been in a few years. DD loves their pretzels to eat while watching Illuminations!

ROTD.....2-7

Restaurantasaurus

[pennst8r]

ROTD.....2-7

Restaurantasaurus

We used to go when it was a character breakfast buffet, but haven't been since.

[Pooh67_68]

Have not eaten there.

[Meriweather]

We haven't eaten there either

[Luv2Roam]

Another place we always avoided. :lmao:

[Missy1961]

Never eaten there either!

[bobbiwoz]

We've not eaten there, either. Is that where Donald had a breakfast?

[Meriweather]

ROTD.....2-8

1900 Park Faire

[Meriweather]

* Exported from MasterCook *

Mashed Redskin & Sweet Potatoes

Recipe By :1900 Park Fare, Disney's Grand Floridian
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds red skin potatoes
3/4 pound sweet potatoes -- peeled
12 tablespoons butter -- softened
1 tablespoon kosher salt
1/2 teaspoon ground white pepper

Wash and cut both potatoes into uniform size pieces. Place potatoes in a large saucepan filled with salted cold water. Bring water to a simmer and cook potatoes until they can be easily pierced with a fork. Drain potatoes and return them to the pan and place over medium heat and stir around to dry out excess water.
Place potatoes and butter in the bowl of an electric mixer*. Begin whipping on low speed. Continue mixing until butter is incorporated. Gradually increase the speed of the mixer to help make the potatoes fluffy. Add the salt and pepper. Taste and adjust seasoning as desired. If potatoes are too dry you can add hot milk to adjust the consistency.

*Potatoes may also be mashed by hand in the pot that they were cooked in if an electric mixer is not available.
Do not use a food processor for mashed potatoes as it will cause them to become a gluey, sticky mess.

[Meriweather]

* Exported from MasterCook *

Cream of Mushroom Soup From 1900 Park Fare

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/2 medium onion -- diced
3 celery ribs -- diced
1 garlic clove -- minced
4 tablespoons flour
1 tablespoon dry white wine
4 1/2 cups chicken stock
2/3 cup whole milk
1 bay leaf
8 ounces mushrooms -- sliced
2/3 heavy cream
1 teaspoon salt
1/4 teaspoon white pepper

Melt butter in 2-quart sauce pot. Add onion, celery, garlic. Sweat until translucent, stirring occasionally.
Add flour to pan when butter pools from the vegetables. Stir until incorporated.
Cook slowly for 5-8 minutes to develop the thickening power of the flour.
Whisk in the dry white wine, chicken stock, whole milk and bay leaf to the contents of the pan. Stir until soup simmers and thickens slightly,
Add mushrooms to the soup. Allow to simmer for 20 minutes to develop soup's flavor. Remove the bay leaf.
Finish with heavy cream and season to taste with salt and pepper. Serve hot.

Recipe note: If you prefer a smooth cream soup, blend the soup in a blender.

[Meriweather]

* Exported from MasterCook *

1900 Park Fare Bread Pudding

Recipe By :Disney
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs
2 cups sugar
2 cups milk
1 cup heavy cream
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup butter -- softened
1 loaf white bread
Vanilla Sauce
3 egg yolks
1/2 cup sugar
1/2 vanilla bean -- split lengthwise
1 cup milk

Cut bread into 1 inch cubes, place in loaf pan.
In a mixing bowl, combine eggs and sugar. Mix well.
Add softened butter, cream, salt and cinnamon.
Pour custard over bread cubes.
Press down so custard soaks in well.
Place soft butter on top of bread.
Bake in a water bath at 325 degrees for approximately one hour until golden brown and custard is firm.
Serve with vanilla sauce.
Vanilla Sauce
In a saucepan, combine milk, cream, and vanilla bean.
Bring to boil.
In a mixing bowl, combine egg yolks and sugar.
Slowly pour boiled milk and cream in egg yolk mixture, stirring constantly.
Return to heat and cook until thick, stirring constantly. Do not boil. Strain.
Chill in an ice bath.

[Missy1961]

ROTD.....2-8

1900 Park Faire

ate there once, in 2006. Was not a good experience. We were a large group, they stuck us back in a corner. Saw Cinderella once, and that was it for characters. food wasn't that good either. Will probably never go back.

[Meriweather]

We had breakfast there in 2006. It was very good....good food. Great character interaction and we were 4 adults.

Had dinner there in 2009 and it was horrible. Dirty, kids laying all over the floor, food not so great. Step sisters stopped by our table and that was it.
We won't be going back.

[leith78]

Dirty, kids laying all over the floor, food not so great.

Yikes! :scared1: I wonder why there were kids lying on the floor? I've never eaten there, and given the current reviews, it won't be high on our list of places to try.

[Meriweather]

They were playing....probably 10 of them or so.....some were running around, others laying all the way out coloring....and this was the main aisle that led to the buffet :(
Very annoying.
Add to it that we had ADRs and still had to wait 45 minutes to be seated.

[bobbiwoz]

1900 Park Fare is almost a "MUST DO" when we go. Even before our DGC began going to WDW with us, we enjoyed going there. We were there with DMom, probably when she was 85 and 86 and she enjoyed the characters and food too. It's been a favorite buffet for us for years.

It's been over a year since we've been there, but DGD (5) asked if we were going to Cinderellas dinner when we were there in January. We weren't then, but I have an ADR there for our June trip.

Bobbi:goodvibes

[Pooh67_68]

No

[mrsheppo]

We originally had ADRs for our trip last year but we able to get a cancellation for the Princess Dinner at Akershus. From the reviews, I don't think this will be a future choice for us.

[Meriweather]

ROTD.....2-9

Sci-Fi Dine-In Theater

[Meriweather]

* Exported from MasterCook *

Vegetable Potato Bake

Recipe By :Sci-Fi Dine-In Theater, Disney-MGM Studios
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds hash brown potatoes (shredded potatoes
partially blanched)
1 pound yellow squash -- sliced 1/3” thick lengthwise
1 pound zucchini
6 Portobello mushroom cap -- clean gills off
4 roasted red peppers
1 1/4 pounds mozzarella cheese -- grated
1 ounce corn starch
2 tablespoons salt and pepper
2 ounces olive oil

Keeping all vegetables separated. Slice both squash and clean mushrooms and toss with olive oil and salt and pepper.
Grill all the vegetables and place on sheet pan to cool, this could be done one day ahead of time.
Mix cornstarch, potatoes and salt and pepper, together in a bowl.
Get a deep sheet pan and line with parchment paper and spray with chef coat (if this step is missed it will not come out of the pan)
Press a 1/4 inch layer of potatoes in the bottom of the pans and then start layering the vegetables.
Layering, yellow squash, mushrooms, red peppers, and zucchini.
In between each layer of vegetable, sprinkle chees (about 1/2 pound). Add the remainder of the cheese to the potatoes and press on the top.
Bake at 350 degrees for 45 minutes to one hour and cut into 8 servings. Top with port vinaigrette.

[Meriweather]

* Exported from MasterCook *

Spinach and Feta Spread

Recipe By :Sci-Fi Dine-In Theater, Disney-MGM Studios
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds sour cream
1 pound mayo
1 pinch black pepper
3 ounces minced garlic
6 ounces capers -- washed
2 1/4 pounds feta -- curmbled
9 ounces baby spinach -- julienne
3 ounces Roasted red peppers -- diced
15 ounces walnuts -- toasted

Mix together all ingredients and chill.

[Meriweather]

* Exported from MasterCook *

7-Bean Beef Chili

Recipe By :Sci-Fi Dine-in Theater, Disney's Hollywood Studios
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 tablespoon butter
1 medium Spanish onion -- ¼ inch dice
1/2 cup celery -- ¼ inch dice
1 small green pepper -- 1/4 inch dice
1 small red pepper -- 1/4 inch dice
1 medium clove garlic -- minced
2 tablespoons chili powder
2 tablespoons cumin powder
1 1/2 teaspoon granulated garlic
1 1/4 teaspoon brown sugar
1 tablespoon Kosher salt
1 teaspoon ground black pepper
2 tablespoon ancho chili powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon BBQ sauce
2 1/2 cups diced tomatoes
1/4 cup tomato paste
1 1/4 cups V-8 juice
1 cup assorted heirloom beans
5 ounces Tillamook Cheddar Cheese -- grated

Cook beans according to size and assortment with 2 bay leaves and 1 teaspoon kosher salt.
Melt butter in pan, add beef and brown. Drain off fat.
Add onions, peppers, celery, garlic, both chili powders, cumin, granulated garlic, brown sugar, salt, pepper, oregano and cook 20 to 30 minutes.
Add rest of ingredients except beans and simmer for 1 hour.
Add beans and bring up temperature.
Serve on a fried tortilla shell and garnish with Tillamook cheddar cheese and salsa.

[Missy1961]

ROTD.....2-9

Sci-Fi Dine-In Theater

ate there in 1999, when I went with my brother & his family. We liked it--we did get to sit in one of the cars.

[Meriweather]

We have been quite a few times.
Love the atmosphere and the cheesy movie clips.
The food is decent.
It went bad for awhile and the last couple of times it was good again.
We have always sat in a car except last time, we said whatever opened first and there were 5 of us.
They did treat us special. We were celebrating 2 anniversaries and a birthday. We got ice cream sundaes and champagne and certificates.
Very fun.

[pennst8r]

Love it! Even the boys know the clips and when to scream...altho, not all the CMs do that anymore. The biggest part of that restaurant is the CM...if you get a good one, it's lots of fun. We've always had a car..but I always ask for it, too. :goodvibes

[Pooh67_68]

ROTD.....2-9

Sci-Fi Dine-In Theater

Was going to try last Nov. but went to 50's instead, going to try this Nov.

[leith78]

ROTD.....2-9

Sci-Fi Dine-In Theater

We've eaten there a few times. Always a fun atmosphere. I remember the food being better the first time we went. Kind of disappointed the second time in the food. However, that was several years ago, so maybe it's gotten better again? :confused3 Overall, a place we'd definitely visit again.

[Mad4Mickey]

We have avoided Sci Fi for the last few years as the last time we had food there it was "nasty" and that was being kind .
My DD 23 wanted to eat there in Jan to show her DH the inside of the place and it was better and a lot of fun for him . Would we eat there again ? maybe with my Niece 7 and Nephew 9 but it will be a little while .
It was fun but just not good food and I felt even with our TIW discount it was just an ok meal for the price

Now 50's Prime Time that was worth it :goodvibes

[Luv2Roam]

1900 Park Faire: Once. I did not mind it and would return. DH says no way. :confused3
Sc-Fi: Multiple times, with none being anything to talk about. Although once DH had one of their shakes and really liked it. Other than that, not too. Like the film clips -- esp the Disney cartoon about Mars.
But that is the best part of the meal. :rotfl:
A few times we have gotten stuck in the back seat of the car. And never again. Plus I am not too thrilled about places that are too dark to order from and really know what your food looks like. :lmao:

[bobbiwoz]

We ate at Sci Fi once, in the '90s and it was the time my DDad came with us. We enjoyed the meal but never have gone back, and I don't really know why.

Bobbi:goodvibes

[Meriweather]

ROTD.....2-10

Liberty Tree Tavern

[Meriweather]

* Exported from MasterCook *

William Penn Pasta

Recipe By :Liberty Tree Tavern, Magic Kingdom
Serving Size : 0 Preparation Time :0:00
Categories : Chicken/Turkey Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces rigatoni
8 ounces pink sauce
1/2 ounce fresh spinach
1 ounce smoked bacon -- diced
6 ounces chicken breast
William Penn Chicken Marinade:
30 chicken breast
5 ounce basil
2 ounce thyme
2 cups canola oil
1 ounce Kosher salt
1/2 ounce ground black pepper
Pink Sauce:
1 quart tomato sauce
2 quarts heavy cream
3 ounces fresh garlic -- chopped
Kosher salt and pepper -- to taste

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

[Meriweather]

* Exported from MasterCook *

Lemon Strawberry Trifle

Recipe By :Liberty Tree Tavern, Magic Kingdom
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces Lemon Curd (below)
3 ounces fresh sliced strawberries
3 ounces Lemon Pound Cake -- cut into 1/2 inch squares (below)
1 ounce whipped cream
Lemon Curd:
12 large eggs
1/2 cup orange juice
1/2 cup fresh lemon juice
3 cups sugar
16 tablespoons butter
1 quart whipping cream
Lemon Pound Cake:
5 1/2 cups cold water
6 eggs
6 egg yolks
3/4 cup oil
1 box Yellow cake mix
1 grated lemon peel
3 tablespoons lemon extract

In the Liberty Tree Mug.
Place 1 1/2 oz. of Lemon Curd on the bottom of the mug.
Then place 1 1/2 oz. of strawberries on the lemon curd.
Now place the pound cake on the strawberries.
Repeat the whole process one more time and finish with a final layer of lemon curd.
Garnish with whipped cream and 2 strawberry slices.
Lemon Curd: In a medium sauce pan, whisk together the eggs, sugar, lemon juice and orange juice until blended.
Cook over medium heat, whisking constantly until the mixture just comes to a boil.
The mixture will thicken. Remove from heat and immediately pour through a strainer to remove any lumps.
Cut the butter into small pieces and whisk into mixture until the butter has melted.
The lemon curd will continue to thicken as it cools. When mixture is cooled fold in whipped cream. When finished cover, label, date, and refrigerate.
Lemon Pund Cake: Mix 3/4’s of the water, oil, lemon rind, and lemon extract together.
Add eggs to the above mixture.
Add the remaining water.
Beat until fluffy.
Bake in 350 degree DECK oven for 1.5 hrs.

[Meriweather]

* Exported from MasterCook *

Strawberry Vinaigrette

Recipe By :Liberty Tree Tavern, Disney's Magic Kingdom
Serving Size : 0 Preparation Time :0:00
Categories : Sauces, Dressings and Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
17 ounces strawberry vinegar
1 1/2 ounces salt
8 ounces sugar
4 ounces strawberry melba
4 ounces Dijon mustard
1 dash Tabasco sauce
1 dash white pepper
2 quarts salad oil
8 ounces water

Place strawberry vinegar, salt, sugar, melba, mustard, tabasco, and white pepper in storage container.
Using hand held blender, blend ingredients well.
Add oil in four parts blending thoroughly after each fourth.
Add water and blend one last time.

[KimRaye]

ROTD.....2-9

Sci-Fi Dine-In TheaterSorry to back-track. :thumbsup2:thumbsup2 First time in Oct. My family and a DISer met for lunch, and DDs BD, and we had a special cake, and a front-row car, and I was having so much fun talking to DISer, that I THINK my food was ok! :laughing: They let DD keep the HUGE Mickey head plate that the cake was served on! Of course, the CMs kept the cake because WE didn't eat it! :sad2: Note to self, and others, and a word to the wise - if you're celebrating something, somewhere, that MIGHT bring a dessert to the party-er, DON'T order a special cake or dessert! Money wasted! jmho We had a great time, but coulda skipped the special cake. ONLY complaint, and I KNOW it's a drive-in theme, is that the tables in the cars are very narrow and very dark. Otherwise, Fab! :thumbsup2


Now, what's the next restaurant? ;)

LTT - never. DBro likes it tho. :confused3

[Pooh67_68]

Didn't make it there in '06 so not yet, but would like to.

[Meriweather]

We really enjoy it there.
The food is pretty good.
They also brought DD a special birthday treat.
That is one I will go back to.

[Missy1961]

I ate at LTT a few years ago, and liked it. We ate there before the halloween party, we were a group of adults, yet the characters stayed with our table for a while, and they came by often. The food was pretty good too. I'd go back.

[Luv2Roam]

It was good. We never had issues or bad service that I recall. Best time was always before a MNSSHP as the servers would get in the spirit. (No pun intended ;) ). Like to think they will bring characters back on a permanent basis. I think that was a mistake to eliminate them. Esp after not lowering the price once they did.

[Meriweather]

ROTD.....2-11

Nine Dragons

[Meriweather]

* Exported from MasterCook *

Canton Beef

Recipe By :Nine Dragons Restaurant, Epcot
Serving Size : 4 Preparation Time :0:00
Categories : Foreign Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces beef flank steak
1 green pepper
1 red pepper
1 small onion
1 cup cooking oil
Marinade
4 tablespoons water
1/4 teaspoon salt
1/4 teaspoon chicken base
1/4 teaspoon sugar
1 egg white
1 teaspoon cornstarch
Sauce
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon wine
1 teaspoon chicken stock
1/2 teaspoon chicken base
1/2 teaspoon sugar
1 pinch white pepper
1 teaspoon cornstarch
1/4 teaspoon sesame oil

Slice beef flank steak.
Combine marinade ingredients. Marinate beef in a bowl for at least 30 minutes.
Cut peppers and onion into bite-size pieces. Set aside.
Mix the sauce ingredients in a bowl and set aside.
Place approximately 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat.
Place marinated beef in heated oil and cook until almost done. Drain beef into a strainer. Set aside.
Leave about a teaspoon of oil in the wok. Place it back on the stove. Stir-fry onion and peppers for 30 seconds.
Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula.
When sauce mixture begins to darken in color, place beef back into the wok and stir-fry swiftly. The dish is done when the peppers have softened.
Serve hot with steamed white rice.

[Meriweather]

* Exported from MasterCook *

Kang Boa Chicken

Recipe By :Nine Dragons, Epcot
Serving Size : 2 Preparation Time :0:00
Categories : Chicken/Turkey Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound boneless chicken breasts
1 eggs
1 teaspoon cornstarch
2 tablespoons peanut oil
3 green onions
1 tablespoon peanut oil
1 tablespoon ginger -- chopped
2 cloves garlic -- crushed
1 tablespoon sherry
3 tablespoons soy sauce
1/2 tablespoon sugar
1/4 cup chicken stock
1/2 tablespoon white vinegar
1 1/2 tablespoons water
1 cup peanuts

Deep fry peanuts until golden and crunchy.
Cut chicken meat into cubes. Toss with egg and cornstarch. Add salt and white pepper to taste. Set aside to marinate for 30 minutes. Add oil to wok and tilt pan to distribute.
When temperature reaches 350º, add chicken and stir fry until 80% tender. Drain.
Cut green onions into 1/2" pieces.
Dry wok, add green onions, oil, ginger, and garlic. Stir fry for 1 minute, then add chicken and stir together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and cornstarch dissolved in water.
Stir in fried peanuts and stir fry until chicken is fully cooked.
Serve immediately with rice.

[Meriweather]

* Exported from MasterCook *

Honey Sesame Chicken

Recipe By : Nine Dragons Restaurant, Epcot
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces chicken breasts -- cut into cubes (10 to 12)
Marinade
1 teaspoon chicken base (not bouillon)
1 Dash white pepper
salt -- to taste
sugar -- to taste
1/2 teaspoon cooking wine
1/2 teaspoon sesame oil
Garnishes
Toasted white sesame seeds
Chopped green onions
Batter
3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 a beaten egg
2 tablespoons oil
2/3 cup water
1 Pinch salt
Honey sauce
1/8 cup honey -- plus 1 tablespoon
1/4 cup sugar
1/8 cup ketchup
1 tablespoon white vinegar
1 Pinch salt

Combine marinade ingredients and let cubed chicken soak in liquid for 30 minutes.
Combine batter ingredients. Set aside.
Combine sauce ingredients. Set aside.
Heat cooking oil for frying, about 320 F. Using tongs, dip marinated chicken into batter and deep fry until golden. Drain well.
Heat honey sauce in a large wok. Turn off heat. Add chicken pieces and toss to coat. Place chicken on a serving platter and garnish with green onions and sesame seeds.

[Pooh67_68]

Have not eaten there.

[Meriweather]

We've only eaten there once and it was years ago.
At that time they had an all you can eat option of plated things. It was really good.

[Luv2Roam]

yum, yum, yum....
Have not eaten there for a little bit. But always had good food and service. And I LOVE :worship: their chai iced tea. sigh....

By coincidence I ate at their counter service Saturday for dinner. It was very yummy too. I had not eaten tehre in awhile, and to me seemed like they stepped up a notch on the food from what I remembered.

[Meriweather]

ROTD.....2-12

Boatwright's

[Meriweather]

* Exported from MasterCook *

Sweet Potato Pancakes

Recipe By :Boatwright's, Port Orleans Riverside
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pancakes:
1 1/4 cups brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups milk
3 eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
1 can sweet potato (canned or frozen) -- (12 ounce) mashed
Pecan honey butter:
1/2 cup butter -- at room temperature
1/4 cup honey
1/4 cup toasted pecans

To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.
To make the pancakes, combine dry ingredients in a mixing bowl. Stir in milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in the mashed sweet potatoes (should result in a lumpy texture).
In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat. Pour in batter to desired size. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
Serve pancakes warm with pecan honey butter.

[Meriweather]

* Exported from MasterCook *

Boatwrights Corn Bread

Recipe By : Port Orleans Riverside
Serving Size : 25 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup corn meal
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
2 cups canola oil
7 eggs
2 cups milk
2 cups frozen kernal corn

Combine all above ingredients in a large bowl and mix well.
Pour into greased muffins tins and bake at 375° for 30 minutes.

[Meriweather]

* Exported from MasterCook *

Crab Soup

Recipe By :Boatwright's, Port Orleans-Riverside
Serving Size : 0 Preparation Time :0:00
Categories : Seafood Soup


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups heavy cream
2 cups half-and-half
1 cup milk
1 cup finely diced potatoes
1 cup finely diced carrots
1/2 pound lump crabmeat -- picked over
1/2 cup corn kernels -- preferably fresh
1/2 teaspoon salt -- or to taste
1/4 teaspoon freshly ground black pepper -- or to taste
1/4 cup water
1 tablespoon cornstarch
1 cup clam broth
2 tablespoons finely chopped scallions
1 tablespoon minced fresh dill
1 tablespoon Pernod

In a 4- or 5-quart Dutch oven, heat the heavy cream, half-and-half, and milk to a simmer over medium heat.
Add the potatoes, carrots, crabmeat, corn, salt, and pepper. Reduce the heat to low and simmer, stirring occasionally, about 15 minutes, until the vegetables are softened.
Whisk the water and the cornstarch together in a small bowl. Add the cornstarch mixture and the clam broth to the cream mixture and bring to a boil, stirring constantly. Boil for 1 minute, or until thickened.
Just before serving, stir in the scallions, dill, and Pernod.

[Meriweather]

* Exported from MasterCook *

Stuffed French Toast

Recipe By :Boatwright's, Port Orleans Riverside
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1 loaf sourdough bread
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 bananas
butter or oil
1/2 cup confectioner's sugar
Syrup and Butter as desired

Combine milk, 1/4 cup sugar, and vanilla. Mix until blended.
Mix 1/4 cup sugar and cinnamon and set aside.
Cut bread into 2 inch slices. Cut a 1/4 inch deep slit in each half to put half slice of banana. Dip in milk/egg mixture.
Place in a hot skillet with oil and fry until golden brown on both sides.
Remove from pan and roll in sugar and cinnamon.

[Meriweather]

No one??


We like it there. Used to always eat there when we stated at POR.....haven't been in a couple of years.

[Danauk]

I have never eaten there, actually never been to a resort restaurant/counter service other that at the deluxes.

[pennst8r]

LTT-- thought it was good, and fun, but always ate there before MNSSHP. Haven't been there for probably 2 years.

9 Dragons--ate there many, many years ago. Haven't since we've been taking the boys. THey do like Chinese food, but there's always been something they thought looked better.

Boatwright's--never ate there. And all those years we stayed at POR! :goodvibes

[Missy1961]

ROTD.....2-12

Boatwright's

never ate there

[Meriweather]

ROTD.....2-13

Paradiso 37

[Pooh67_68]

We really like Boatwrights, especially the breakfast, which they no longer offer. :sad2:


ROTD.....2-12

Boatwright's

[Pooh67_68]

Never heard of it, where is it?


ROTD.....2-13

Paradiso 37

[Meriweather]

Pleasure Island......failry new....well, maybe a year now.

We ate there for the first time last Sept......really liked it. Cute presentations.

[leith78]

ROTD.....2-13

Paradiso 37

Haven't eaten there yet.

[Luv2Roam]

Boatright's -- Ate there a few times. However not in years. Nothing against them. Just do not go to POR.
37: No desire, or reason. (Esp since it is just an island now. ;) ) :snooty:

[Meriweather]

ROTD.....2-14 :love:

ABC Commisary

[Joolish1313]

ROTD.....2-14 :love:

ABC Commisary

Ate there once a few years ago. Awful selection. Hopefully it has gotten better.

[Meriweather]

We haven't eaten there in several years, but it was one of the worse meals we have ever had at Disney.
Won't be going back.

[Pooh67_68]

Happy Valentines Day.




Once, breakfast, yuck.

[Luv2Roam]

mmm..... Probably not a choice of most anyone.
I rarely eat in DHS, period. And then counter service -- very unlikely. Although times I have just had to for convenience.
Probably the last time I actually ordered a kid's meal -- and I liked it! It was a ham/cheese roll-up type sandwich. (H&C wrap)
A hungry adult may need two orders. However the price would still be reasonable. I would order that again, and hope it was good again.

[leith78]

ROTD.....2-14 :love:

ABC Commisary

Haven't tried it.....we usually go to 50's PTC or Sci-Fi.

[Danauk]

We have never eaten there, just used it to sit for a drink when we were either hot or trying to get a break from the crowds on New Years Eve!!

[Meriweather]

ROTD.....2-15

Lotus Blossom Cafe

[Meriweather]

Downtown Disney McDonald's To Be Replaced By Pollo Campero

The Golden Arches will soon come down at Downtown Disney's Marketplace Shops. McDonald's has announced it will be closing its restaurant, which is flanked by the Lego Imagination Center and T-Rex Cafe at Walt Disney World Resorts's shopping and dining complex. The "Mickey D's" will be replaced with a Pollo Campero , billed as the world's largest Latin chicken restaurant chain.

The restaurant will feature Pollo Campero's signature Latin chicken, as well as a new restaurant concept featuring fresh, healthy food. The restaurant also offers typical Latin side dishes like yuca fries and sweet plantains. Latin-themed beverages will also be served including horchata and tamarindo. The menu also will include nutritious and delicious meals such as chef-prepared salads, sandwiches and wraps.

The Downtown Disney location is expected to open in late 2010. McDonald's will be shuttered in late April but will continue to operate at other locations around Walt Disney World Resort.

[Meriweather]

Table is Set for Exciting Dining Additions to Epcot

Two exciting additions are coming to Epcot World Showcase, with culinary expansions under way at the Italy pavilion and Mexico pavilion.

In Italy, an authentic Neapolitan pizzeria is under construction with opening planned for fall 2010 in time for the Epcot International Food & Wine Festival. Operated by Patina Restaurant Group, the same restaurateurs who run the pavilion’s Tutto Italia Ristorante, the 300-seat pizzeria is inspired by Naples 45, another Patina Restaurant Group pizzeria on East 45th Street in New York City.

The casual pizzeria will feature wood-burning ovens – and will import water from a source that most resembles the water in Naples, Italy, home of some of the world’s best pizza dough. The menu also will feature pastas, salads, sandwiches and Italian wines. The 14,000-square-foot space will include indoor and outdoor dining.

At Mexico, the popular Cantina de San Angel restaurant is expanding, and will feature 400 seats with al fresco seating for lunch and a perfect place for viewing “IllumiNations: Reflections of Earth,” the nightly Epcot fireworks spectacular.

The restaurant will feature south-of-the border creations from the culinary team at San Angel Inn LLC, who have run both the outside eatery and the pavilion’s San Angel Inn for more than 25 years. Opening also is set for fall 2010.

[Danauk]

ROTD.....2-15

Lotus Blossom Cafe

I have never eaten there.

[Meriweather]

We like it. Used to eat there fairly often, but don't have Chinese anymore.
DD likes it. Ate there last trip.

[Pooh67_68]

Have not eaten there.


ROTD.....2-15

Lotus Blossom Cafe

[Luv2Roam]

Ate there just a few weeks ago and really liked it. :cool1:

[JLitfin]

ROTD.....2-15

Lotus Blossom Cafe

Never eaten there

[Missy1961]

thought I'd post this picture from last weekend. We're wearing sports jersey because that was the theme of the party.

top: Sean (19), Mike (bro), Joe (19), Dave (BIL), Steve (BIL), Maribeth (sis), Me
middle: Kathy (SIL), Monica (sis, married to Dave), Madeline (sis, married to Steve), Dad
bottom: Mary (15), Dana (7), Samantha (11), Matt (6, the birthday boy), Maggie (9), Jake (11)


http://i196.photobucket.com/albums/aa85/Missy5201961/10mattsbirthday.jpg

[Meriweather]

ROTD.....2-16

Cinderella's Royal Table

[Meriweather]

* Exported from MasterCook *

Au Gratin Potatoes

Recipe By :Cinderella's Royal Table, Disney's Magic Kingdom
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
1/2 teaspoon salt -- optional
3 cups milk
1 cup shredded mild cheddar cheese
4 cups diced and cooked potatoes
1/2 cup flour
1/2 cup fresh and cooked bacon bits
1/2 cup diced onions
1/4 cup melted butter

Preheat oven to 350 degrees F.
Dice and cook the potatoes.
Dice onions.
Gather remaining ingredients.
Melt butter. Add onion and saute. Add bacon and cook for 2 minutes. Add flour and stir to make a paste. Cook for 5 minutes. Add 3 cups milk. Stir until lumps are gone.
Cook mixture 10 minutes and continue stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted.
Bake at 350 for 10 minutes.

[Meriweather]

* Exported from MasterCook *

Cinderella's Cheese French Toast

Recipe By :Cinderella's Castle, Magic Kingdom
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
2 cups milk
1 tablespoon vanilla extract
3 tablespoons baking powder
6 tablespoons sugar
2 cups all-purpose flour
1 quart frying oil
6 cheese Danish -- cut into quarters

Mix eggs, milk and vanilla together and set aside.
Sift baking powder, sugar and flour together and add to egg mixture. Allow to stand for 10 minutes.
Bring Shortening to 375º.
Dip cheese Danish in egg batter and place dipped bread in fryer until golden brown on one side and turn over to brown the other side.
Roll in cinnamon/sugar and serve.

[Meriweather]

* Exported from MasterCook *

Major Domo's Favorite Pie

Recipe By :Cinderella's Royal Table, Magic Kingdom
Serving Size : 4 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Puff pastry shells -- baked
1/2 batch Cabernet Sauce (below)
1/2 batch Red skinned mashed potatoes
1 1/2 pounds cooked shaved beef (we use prime rib -- below)
1/2 batch Aioli (below)
1 1/2 pints Sauteed vegetables (we use red pepper -- spinach, mushrooms
and yellow squash)

Re-heat the shaved beef in the cabernet sauce.
Hollow out the middle of the puff pastry shells.
Fill shells with red skinned mashed, top with hot shaved beef.
Spoon the mixed vegetables on top of the beef.
Using a ketchup bottle filled with aioli, squirt a zig-zag pattern of aioli over the top of your creation.

Aioli (Servings: 25)

2 ounces Granulated garlic
3/8 pound Garlic, minced
5 each egg yolks
1/4 cup Dijon mustard
3/8 teaspoon tabasco sauce
1/4 cup lemon juice, concentrate
1/2 cup Water
3/8 ounce Kosher salt
1/4 ounce White pepper
1/4 gallon Olive oil
3/4 quart Canola oil

Place all ingredients except canola oil and olive oil in a large stainless steel mixing bowl.
Using wire ship slowly incorporate the oils one at a time drizzling in the oil while constantly whisking the ingredients to create an emulsion.
When all the oil is incorporated, taste and adjust seasoning, then store in squeeze bottles for service.

Cabernet Sauce (Servings: 12)

1 pint Cabernet Sauvignon
3 each Shallot, minced
1 quart Demi glace
2 tablespoons Sugar
2 tablespoons Cracked Black Pepper
2 tablespoons Heavy cream
1 tablespoon Butter

Saute shallots in butter, add cabernet and reduce by half.
Add demi-glace and reduce by a third.
Add sugar, black pepper, and heavy cream; strain and serve.

Red Skinned Mashed Potato (Servings: 12)

4 1/8 pounds Red potatoes, washed
3 tablespoons Chives, cut into 2" pieces
1 cup Milk
1 cup Heavy cream
3 tablespoons Butter, cut in large chunks
1/2 teaspoon Granulated garlic
Salt and pepper

Place potatoes in a pot and cover with cold water.
Boil potatoes until they are cooked thoroughly and mash.
Add heavy cream, butter and milk and incorporate.
Season, garnish with chives and serve.

Roasted Prime Rib (Servings: 8)
Preparation time: 15 minutes

7 pounds Beef rib eye roast
3/4 cup Kosher salt
3/4 cup Black pepper, cracked

Combine salt and pepper; rub evenly over surface of beef rib roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat.
Do not add water. Do not cover.
Roast in 350 degrees F (moderate) oven to desired degree of doneness.
Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Remove roast when meat thermometer registers 125 degrees F for rare; 135 degrees F for medium.
Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes.

[Meriweather]

* Exported from MasterCook *

Royal Raspberry Cheesecake

Recipe By :Cinderella's Royal Table, Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 1/4 cups fine graham-cracker crumbs
3 tablespoons sugar
1/4 cup butter -- melted
Filling
12 ounces frozen unsweetened raspberries -- thawed
24 ounces reduced-fat cream cheese (Neufchatel) -- softened
3/4 cup sugar
1/3 cup cornstarch
3 large eggs -- at room temperature
1 large egg yolk -- at room temperature
1 cup white chocolate chips -- melted
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
12 drops red food color
Garnish: fresh raspberries and mint leaves

Heat oven to 350ºF. Lightly grease a 9-in. springform pan.
Crust: Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.
Filling: Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl (you should have 1 1/2 cups puree) Discard seeds and pulp.
Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs and yolk until blended, scraping down sides of bowl twice. Beat in melted chips, then 2/3 cup of the raspberry puree (refrigerate rest to serve with cake), the lemon juice, vanilla and food color. Pour over crust.
Bake 15 minutes. Reduce oven temperature to 250ºF and bake one hour longer or until cake is almost set at center. Cool completely in pan on a wire rack, then refrigerate at least two hours or until cold.
To serve. Release pan sides. Remove cake from pan with a wide spatula. Slide onto serving plate. Garnish with raspberries and mint.
Serve with raspberry puree.

[Missy1961]

ROTD.....2-16

Cinderella's Royal Table

I've never eaten there & have to admit I don't want to.

[Meriweather]

I have never done the character breakfast or lunch.
Did go to lunch years ago before it was Princess. Liked it.
I do love :love: dinner in the castle.....been a few times.
The castle is so nice. And I havn't had bad food there at all. Liked it all a lot and will be going there again.

[leith78]

ROTD.....2-16

Cinderella's Royal Table

Haven't been....not really interested in the character meal there, but it would be neat to eat in the castle at some point.

[Pooh67_68]

Have not eaten there.

[Luv2Roam]

Thanks for sharing the photo, Missy. Very cool! :thumbsup2

Have not eaten at CRT since the princess takeover. ;) If they had regular meals, I would again. But I doubt that will happen... :rolleyes:

[Missy1961]

thanks guys!

I should say that I would love to go inside the castle, but spending a lot of money to do it doesn't interest me.

[Meriweather]

ROTD.....2-17

Raglan Road

[Meriweather]

* Exported from MasterCook *

Guinness Brown Bread

Recipe By :Raglan Road, Downtown Disney
Serving Size : 0 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cups Guinness
3/4 pound Whole meal flour (whole wheat)
4 pounds All Purpose Flour
1 Tablespoon Salt
1 Tablespoon Baking soda
4 cups Oats -- rolled
4 ounces Molasses
2 quarts 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.

[Meriweather]

* Exported from MasterCook *

Keen Eye for the Shepherd's Pie

Recipe By :Raglan Road, Downtown Disney
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 shallot
1 teaspoon caster sugar
1 pound potatoes -- well scrubbed
1 1/4 Tablespoons olive oil
1 small onion -- finely chopped
1 small leek -- finely chopped
1 small carrot -- finely chopped
1 garlic clove -- crushed
8 ounces lean minced lamb
1 1/4 Tablespoons tomato purée
2 tablespoons butter
2 teaspoons herb oil (recipe below)
salt and freshly ground black pepper
fresh thyme leaves -- to garnish

Preheat the oven to 350°F.
Cut the shallot in half and then cut into thin slices lengthways, leaving the root intact.
Arrange the slices on a non-stick baking sheet and sprinkle with the caster sugar.
Bake for 5 minutes until lightly golden caramelized. Remove from the heat and leave to cool completely.
Cover the potatoes with cold water in a pan and add a pinch of salt.
Bring to a boil, then simmer for 15 to 20 minutes or until completely tender when pierced with the tip of a sharp knife. Drain in a colander and peel the potatoes while they are still hot.
Meanwhile, heat the olive oil in a pan. Add the onions, leeks, carrot and garlic and sauté for 3 - 4 minutes until just beginning to soften but not color.
Stir the minced lamb into the pan and cook for 3 - 3 minutes until browned., breaking up any lumps with the back of a wooden spoon. Stir in the tomato purée and cook gently for another 10 minutes until completely tender.
Season to taste and keep warm or reheat as needed.
Push the cooked peeled potatoes through a potato ricer or a sieve, using a spatula.
Quickly heat the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.
To serve, spoon than mince mixture into 2 1/2 inch ring moulds set on warmed serving plates. Carefully remove the molds.
Using two dessert spoons, shape the potato purée into quenelles and arrange 4 on top of each serving (or use a piping bag).
Top with the caramelized shallot slices and drizzle and around the herb oil. Garnish with thyme leaves.

Herb Oil:
4 ounces fresh basil sprigs
2/3 cup olive oil
Pick the leaves from the basil and then blanch them in a large pan of boiling water for 1 minute. Drain in a sieve and then rinse under cold running water to prevent them from cooking any further. Squeeze off any excess water and then tip on to kitchen paper and pat dry.
Place the blanched basil leaves into a food processor with the olive oil and process to a very fine purée, scraping down the sides of the container once or twice. Pass the purée through the sieve set over a jug or bowl, pressing down with the back of a ladle or wooden spoon until all of the liquid has gone through the sieve. Pour the herb oil into a squeezy bottle and leave to settle for at least 30 minutes to clear before using as required. Store in a cool place.

[Meriweather]

* Exported from MasterCook *

Bailey's Coffee Cream Pots

Recipe By :Raglan Road, Downtown Disney
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups cream
5 tablespoons Bailey's Irish cream
1/4 cup freshly brewed espresso -- cooled
9 ounces mascarpone cheese
2 1/2 tablespoon sifted icing sugar -- plus extra for dusting
cocoa powder, for dusting
For the shortbread cookies:
1 1/2 cups plain flour -- plus a little extra
pinch salt
1/2 cup butter -- at room temperature
1/4 cup caster sugar
1 egg
Optional - chocolate curls and spun sugar
corkscrews -- to decorate

Whip the cream in a bowl until soft peaks have formed.
Place the Bailey's Irish cream in a bowl with the espresso, mascarpone cheese and icing sugar. Beat until well combined, then fold in the cream.
Divide between 4 X 7 fluid oz ramekins or cups and chill for at least 2 hours, or overnight if convenient.
To make the shortbread cookies, preheat the oven to 350°F.
Sift the flour and salt into a bowl and set aside.
Cream the butter and sugar in a separate bowl until pale and fluffy.
Slowly beat in the egg and then worked in the sifted flour until you have achieved a fairly soft dough.
Knead the dough lightly on a lightly floured work surface, then roll out to 1/4" thickness.
Using a heart-shaped cutter, stamp out cookies, and then arrange them on nonstick baking sheets.
Bake for 8 to 10 minutes until cooked through and lightly golden.
Leave to cool for 5 minutes, then transfer to a wire rack and leave to cool completely.
To serve, arrange the Bailey's Cream Pots on serving plates and decorate with chocolate curls and spun sugar corkscrews. Add the shortbread biscuits and dust lightly with icing sugar and cocoa powder.
Sugar corkscrew - To make spun sugar corkscrews, place 1/2 cup caster sugar in a heavy-based pan over a low heat and heat gently to dissolve.
Bring to a boil and boil fast until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking. When the caramel is rich golden brown, dip the base of the pan into a sink of cool water to prevent further cooking.
Using a clean, small metal spoon and a knife-sharpening steel, dip the spoon into the caramel and lift it out again, then twist it around the steel to create some corkscrews.
Use within one hour.
Chocolate curls - place 3 ounces of plain chocolate (at least 50% cocoa solids) in a heatproof bowl set over a pan of simmering water and heat gently until the chocolate has melted. Remove from the heat and stir in an additional 1 ounce of chocolate.
Continue to stir until the chocolate is smooth and glossy. This will help temper the chocolate.
Pour the chocolate onto a very cold marble slab and allow to set at room temperature.
If you put it in the fridge the chocolate will lose its wonderful sheen.
Using a large sharp knife, pare long curls off the surface of the hardened chocolate, carefully adjusting the angle of the knife as you work.

[KimRaye]

ROTD.....2-16

Cinderella's Royal TableOnce was enough, thank you. ;)

ROTD.....2-17

Raglan RoadNever been. :confused3

[Pooh67_68]

No on Raglan Road

[Missy1961]

ROTD.....2-17

Raglan Road

never been there.

[Meriweather]

I've been a couple of times.
First time was a DIS meet a few years ago.
Food was good......way too loud there for my taste though.
I would go back though. Entertainment was fun.

[JLitfin]

ROTD.....2-16

Cinderella's Royal Table

I ate there for the first time January, 2009 and we really enjoyed it. The food was good and the princesses were great. My nieces really had a great time.

ROTD.....2-17

Raglan Road

Haven't eaten there.

[Luv2Roam]

The times I have eaten at RR I always had good food and service. Haven't been for ages though. Once again, just no need to go into that area, or really rarely into DTD.
Unfortunately though I bragged up RR to some friends who then went and had terrible food and service. :sad2: Luckily the manager was going around and asking the customers how everything was. They had him pull up a chair for a chat. ;)
So everyone has bad nights I guess some time.

[Meriweather]

ROTD.....2-18

Olivia's

[Meriweather]

* Exported from MasterCook *

Lamb Barley Soup

Recipe By :Olivia's, Disney's Old Key West
Serving Size : 10 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 quarts mild beef broth
1 3/8 pounds lamb -- diced
3 ounces pearl barley
3 ounces onion -- diced
1 1/2 ounces carrots -- diced
1 1/2 ounces celery -- diced
2 1/4 ounces red bell pepper -- diced

Brown lamb in pot. Add beef stock. Bring to a boil.
Add barley and bring back to boil. Reduce to simmer, cook 45-50 minutes.
Add remaining vegetables, simmer an additional 20 minutes. Remove from heat.
Adjust seasoning as desired.

[Meriweather]

* Exported from MasterCook *

Ruben Soup

Recipe By :Olivia's, Disney's Old Key West
Serving Size : 10 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7/8 pound corned beef -- diced
1 1/3 quarts chicken stock
2 1/4 ounces carrots -- diced
3 ounces celery -- diced
3 3/4 ounces onion -- diced
6 3/4 ounces Swiss cheese
3 3/4 ounces sauerkraut -- chopped
3 ounces roux*
salt and pepper to taste
Garnish
rye bread -- toasted and cut into points

Heat corned beef in pot. Add chicken stock. Bring to a boil 1-1.5 hours or until corned beef is tender.
Add carrots, celery and onions. Boil 10-15 minutes. Add roux. Reduce to simmer 10-15 minutes.
Stir constantly while slowly adding Swiss cheese. Mix well.
Add sauerkraut. Add salt and pepper to taste.
Garnish with rye toast points.
*Roux
1 2/3 pound butter
1 3/4 pound all-purpose flour
In saucepot, melt butter.
Slowly add flour, stirring constantly to avoid lumps.
Cook 10-20 minutes (med low heat). Roux should be smooth with almond aroma.
Quickly remove from heat.

[Meriweather]

* Exported from MasterCook *

Filet Mignon with Maytag Blue Cheese Mashed Potatoes and Saute Spinach w/olive oil & garlic

Recipe By :Olivia's, Old Key West
Serving Size : 0 Preparation Time :0:00
Categories : Meat Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mashed Potatoes:
6 pounds red potatoes
1 1/2 quarts milk
4 tablespoons Kosher salt
6 ounces butter
1 teaspoon black peper
9 pounds potatoes
Add blue cheese to taste

Sorry no instructions, make as one would make mash potatoes, this is printed from their batch recipes and yields 15 pds and 11 servings. Yes cut in half or then some.
Cook spinach as per instructions,
saute olive oil and garlic in saute pan, when spinach is done and drained add to pan with oil and garlic and mix. that's it. Garlic adjust to your taste, spinach needs salt.
Bourbon Sauce, this is used over the filet. Again this is a batch recipe that makes a gallon (10 servings)

Bourbon Sauce:
4 1/8 oz onion diced medium
1/3 oz garlic minced
7 1/2 oz bourbon (Jack Daniels)
1 1/4 quarts veal stock
3/4 oz clarified butter
Kosher salt to taste
black pepper to taste

In a large pot heat the butter and caramelize onions, once the onions are caramelized add the garlic. Add the bourbon and reduce till almost dry. Add the veal stock, bring to a boil and then reduce to a simmer. Reduce by 2/3's and season to taste.
Now the presentation, if I remember the mashed potatoes were on the bottom, the filet was placed on top w/the bourbon sauce lightly poured over them. The Spinach was to the side.

[Pooh67_68]

Have not eaten at Olivia's, but will be staying at OKW in Nov.

[Danauk]

I have never eaten there, but those recipies look good.

[Meriweather]

We like Olivia's. Always eat there at least once while staying at OKW.
Very homey, good food, good service.

[Missy1961]

I've never eaten there, I want to. OKW is one of the places I hope to stay at someday.

[JLitfin]

ROTD.....2-18

[color=red]Olivia's[color]

Ate at Olivia's several years ago while staying at OKW. It was ok, probably won't go out of my way to eat there again, maybe if I'm staying at OKW.

[Luv2Roam]

Another place where I have never had bad food or service. Not a must do. But always good. :)

[Meriweather]

ROTD.....2-19

Starring Rolls Cafe

[KimRaye]

ROTD.....2-19

Starring Rolls CafeAbsolutely! :thumbsup2

[Meriweather]

I've never gotten anything there :(

[pennst8r]

I haven't eaten at Olivia's or Starring Rolls. But the Reuben soup looks interesting.

[JLitfin]

ROTD.....2-19

Starring Rolls Cafe

Never eaten there

[leith78]

ROTD.....2-19

Starring Rolls Cafe

Haven't tried it

[Luv2Roam]

I like Starring Roles. Just wish the place as a whole was larger. Cramped inside and out.

[Pooh67_68]

What park is it in? I couldn't find it on Deb's site. Not sure if we have eaten there, but thinking not.

[Luv2Roam]

Counter service at DHS, right next to Brown Derby.

[Pooh67_68]

Thanks Barb, and nope have not eaten there.

[Missy1961]

I ate there once. I can't remember what I had, but I remember that I wanted to get my soda in a special cup & they didn't have any.

[Meriweather]

ROTD.....2-20

Pinocchio Village Haus

[KimRaye]

i like starring roles. Just wish the place as a whole was larger. Cramped inside and out.ita!

[KimRaye]

ROTD.....2-20

Pinocchio Village HausA couple times we stopped in for a bite. Nothing special, food-wise, but you can watch IASW riders through a window (upstairs? I think?) :confused3

[Luv2Roam]

Pinocchio Village Haus -
Well, I have been in there twice. And only eaten there once, and that was the last part of 2009. We were on the quick service dine plan. Which one thing nice about that is being able to eat wherever you happen to be, as long as a QS place is around. ;)
DH was not hungry (much) so we only got one meal, that I shared with him. He ate most of the fries. :laughing: I had the meatball sandwich. Which wasn't too bad. It was better than I expected. Nothing to brag about. But not bad. And better than a burger or hot dog.
Hard to say how many years it will be before I return though.

[Meriweather]

I think I have only been once or twice.....years ago when the kids were small.
It was just okay, nothing special.
We are never in the area at a meal time anymore.

[Pooh67_68]

Have not eaten there.

[Meriweather]

ROTD.....2-21

Cookes of Dublin

[KimRaye]

ROTD.....2-21

Cookes of DublinNever heard of it. :laughing:

[Meriweather]

It's the CS by Raglan Road DtD.

I have eaten there once. It was okay. I am not much of a fish person, but do like good fish and chips....didn't care for this one. The fish was too thick and "juicy" so the breading got too soggy. Fries too thick and not crispy.
Would rather eat at Epcot for my fish and chips ;)

[Luv2Roam]

Yes, have eaten there a few times. Last time was probably in November when we were on a quick service dining plan trip. (That may have been our SSR trip. :confused3 Where we checked out the day Nancy checked in -- and we would have just been just doors apart! :rotfl2: )

The last time we had we both got the scallop platter. Sure can't beat that for a quick service. The scallops were good, except there was some grit. :crazy2:
We both always wanted to try their doh bar. It was a Snickers candy bar, with a little batter and deep fried. Neither of us cared for it. So glad we tried it on a dining plan.
And almost everything they have is battered and deep fried. :confused3 And bland. :rolleyes1 I recall their fish (awhile back) I was dumping vinegar on like crazy just to have any flavor. :confused3

They also carry fresh meat pies that looked real yummy. I would try one of those next.
And they must be going somewhat American, as at that visit there was a small sign on their counter stating they also had hamburgers. They must have had a lot of guests asking for them. I did not see anyone eating any while we were there though.

[Pooh67_68]

Nope.

[Meriweather]

ROTD.....2-22

Tutto Italia

[Meriweather]

* Exported from MasterCook *

Lasagna al Forno

Recipe By :Tutto Italia, Italy, Epcot
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Fresh Pasta Sheets (pre cooked)
1/2 Cup Tutto Italia Pomodoro Ragout
2 Quarts Tutto Italia Bechamel Sauce
3 Quarts Tutto Italia Bolognese Sauce
4 Cups Grated Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
2 Tablespoons Extra Virgin olive Oil

In a deep 13x9 pan, evenly spread around the olive oil, and then add the pomodoro sauce, again evenly spreading across the bottom of the pan.
Place you first pasta sheet , making sure to center it and firmly pressing it to the bottom of the pan.
Place 2 cups of the Bolognese sauce in the pan and spread evenly across the pan using a spoon or rubber spatula, and sprinkle generously with the grated parmesan cheese.
Place another pasta sheet on top of the Bolognese layer, again firmly pressing it down.
Add 1 cup of Bechamel sauce to the pasta sheet and evenly spread it around. Sprinkle generously with the grated parmesan cheese.
Repeat the process, continuing the alternating layers until all 6 layers are completed. On the final layer add the mozzarella cheese.
Bake uncovered at 250 degrees for approximately 1 hour and 15 minutes, or until internal temperature has reach 165 degrees.
Allow to rest for at least 10 to 15 minutes before cutting.
Top with hot pomodoro sauce and more grated parmesan cheese. Bon appetito!!

[Meriweather]

* Exported from MasterCook *

Tutto Italia Pomodoro Sauce

Recipe By :Tutto Italia, Italy, Epcot
Serving Size : 0 Preparation Time :0:00
Categories : Foreign Sauces, Dressings and Marinade


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1 # Cans Imported Plum Tomatoes in Tomato
sauce
1 large Yellow Onion -- diced
2 Cloves Garlic -- chopped
1/2 Cup Extra Virgin Olive Oil
2 Tablespoons Kosher Salt
2 teaspoons Ground White Pepper
6 Leaves Fresh Basil Leaves -- chopped

Crush the tomatoes by hand in a large bowl, by squeezing them.
Cook the onions in the olive oil until clear over medium heat in a heavy bottomed 12 quart sauce pan.
Add the garlic and cook till just fragrant.
Add the crushed tomatoes, salt, and pepper.
Bring to a boil, and then lower heat to a simmer.
Cook for at least 1 hour, stirring occasionally. Add basil leaves, and remove from heat.
Serve.

[Meriweather]

* Exported from MasterCook *

Tutto Italia Bechamel Sauce

Recipe By :Tutto Italia, Italy, Epcot
Serving Size : 0 Preparation Time :0:00
Categories : Foreign Sauces, Dressings and Marinade


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Quarts Milk
1 Stick Unsalted Butter
4 Ounces All-Purpose Flour
1 teaspoon Ground Nutmeg
1 teaspoon Ground White Pepper
2 Tablespoons Kosher Salt

In a heavy bottomed sauce pot, over medium heat, melt butter.
Once the butter is fully melted, add the flour, mixing completely together.
Cook the mixture for at least one minute, stirring constantly.
Add the milk into the mixture using a whisk. Bring to a boil, and then lower heat to a simmer.
Season with salt, pepper, and nutmeg. Cook for at least 1 hour, stirring occasionally.
Serve.

2 quarts

[Meriweather]

* Exported from MasterCook *

Tutto Italia Bolognese Sauce

Recipe By :Tutto Italia, Italy, Epcot
Serving Size : 0 Preparation Time :0:00
Categories : Foreign Sauces, Dressings and Marinade


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Yellow Onion -- fine diced
3 Ribs Celery -- fine diced
1 Carrots -- fine diced
3 Cloves Garlic -- chopped
1/2 Cup Extra Virgin Olive Oil
1 Tablespoon Dried Thyme Leaves
2 Bay Leaves
1 Pound Ground Beef
2 Cup Tutto Italia Pomodoro Sauce
1/2 Cup White Wine
1/2 Cup Heavy Cream
2 Tablespoons Kosher Salt
2 teaspoons Ground Black pepper

In a heavy bottomed sauce pot, over medium heat, cook carrots, onions, celery, and garlic till onions are clear and soft.
Add the ground beef and cook all the way through, making sure to break it up as much as possible.
Add the dried herbs, Pomodoro sauce, wine, cream, salt, and pepper.
Bring to a boil, and then lower heat to a simmer.
Cook for at least 1 hour, stirring occasionally. Serve.

[Danauk]

We ate there 5 years ago before the candlelight processional and didn't rate it that much. However i have heard that it has improved since then so I might try it again.

[Pooh67_68]

Nope.

[Luv2Roam]

Tutto's opened in Sept 2007. Prior it was Alfreddo's.
Alfredo's of course had darn good alfredo sauce. :rotfl2:
Tutto's overall is much better. But sadly once again not quite as good as when they first opened, IMO.

They use to have more of a variety of their menu. I suppose that was testing to see what sold and what did not.

However I have never been disappointed with anything I have eaten there. But have not been there for probably a year. Always a good choice when on the DDP. ;) Guess it's been awhile since I have been on the DDP. :guilty:

When they first opened all the rumors were they were going to close down, re-model and re-open. Never happened.

Looking forward to the pizza place when it opens. I am betting it will be popular!

[Meriweather]

We have not eaten there.....only when it was Alfredo's and didn't care for it.

[Missy1961]

Haven't eaten there.

[Meriweather]

ROTD.....2-23

Boma

[Meriweather]

* Exported from MasterCook *

Butternut Squash Soup

Recipe By :Boma, Disney's Animal Kingdom Lodge
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 clove garlic
1 onion -- chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound butternut squash -- cut in chunks
2 teaspoons red curry paste
2 cups vegetable stock
2 cups milk
4 tablespoons sour cream
2 fresh lemons -- juiced
salt and pepper -- to taste
Cilantro Sprigs -- to taste

In a large pot, heat the butter. Add the onions and garlic and cook until soft.
Add all the spices, lemon juice, and curry paste.
Add squash and cover with the stock.
Simmer until squash is cooked.
Puree the soup until smooth and add the salt and pepper to tastes.
Return to the heat and add the milk and sour cream. Do not boil.
Garnish with the cilantro sprigs.

[Meriweather]

* Exported from MasterCook *

Cornbeef Bobotie

Recipe By : Boma, Animal Kingdom Lodge
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds corn beef -- ground/chopped fine
1 pound potatoes -- shredded
1 onion -- diced
8 eggs
2 tablespoons garlic -- chopped
1 cup milk
2 tablespoons oil
2 tablespoons curry powder
1 dash salt and pepper

Make a custard mix of the eggs and milk. Set aside.
In the pan, heat oil. Add garlic and cook for 2 minutes.
Add potato and curry powder. Cook for another 2 minutes.
Add corn beef, stir well, and continue cooking for another 2 minutes.
Place the ingredients in a small casserole dish.
Top with the custard and bake in the oven at 325° until golden brown.

[Meriweather]

* Exported from MasterCook *

Jollof Rice

Recipe By :Boma, Disney's Animal Kingdom Lodge
Serving Size : 16 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts coconut milk
2 quarts water
2 pounds onions -- diced chunky
16 ounces black eyed peas -- soaked overnight
2 ounces ground turmeric -- toasted
2 ounces ground coriander -- toasted
4 quarts white rice (jasmine/basmati) -- washed
8 ounces sugar
1 ounce chopped cilantro
salt and pepper -- to taste


Cook the black eye peas half done and set aside.
In pot, combine all the ingredients.
Cook rice until black eye peas and rice are done.
Sprinkle with parsley and adjust seasoning.

[Meriweather]

* Exported from MasterCook *

Watermelon Rind Salad

Recipe By :Boma, Animal Kngdom Lodge
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds watermelon skin -- sliced thinly
Dressing:
1 cup ginger -- sliced thin
1 cup sugar
1 cup rice vinegar
1 cup grenadine
1 cup water

In a small pot, heat the dressing ingredients until the sugar melts.
Remove from stove and let cool.
Add sliced watermelon rind.
Let marinated at least one hour.

[Luv2Roam]

Have not eaten there for awhile. But always enjoyed it when I have.


Yesterday was a good Disney day. :goodvibes Afternoon tea at GF. :thumbsup2 And then to Epcot. Ate in the evening at the China counter service again. :cool1:
Quite a few topiaries up for the upcoming Flower & Garden Fest.

[Pooh67_68]

No on Boma.

I think you have listed all the ones we have eaten at, what can I say? John doesn't like to try new places or different foods. Yes it does get boring making the same stuff over and over.

I would love to try all the different places to eat, but then we would have to seperate all the time.

[pennst8r]

Tutto Italia--no, haven't tried it but may this fall. We liked Alfredo's--I think the kids liked watching them make the pasta most of all. :goodvibes

Boma--DH and I have eaten dinner there, and with the kids we've eaten breakfast quite a few times. It's good, but nothing stands out to make me have to go again. We ate breakfast there 3 times, tho, when we stayed at AKV. The boys loved it and kept asking to go back. They really liked the house juice--a combo of juices..pineapple, orange and mango, I think. We ended up with extra DP credits, so kept using them there!

[Missy1961]

I went to Boma for dinner a few years ago. It was OK. and I know everyone loves them, but I thought zebra domes were nothing special.

[Meriweather]

Boma is my favorite breakfast place....Love :love: the French toast there.
Dinner was okay. I would go back again for either...and will.
Zebra Domes were nothing special for me either, Missy.
But, we did get deep fried Oreos one time that were to die for!! (special made)

[Meriweather]

ROTD.....2-24

Portobello

[Meriweather]

* Exported from MasterCook *

Farfalle Primavera

Recipe By :Portobello Yacht Club, Downtown Disney
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Farfalle pasta
2 ounces snow peas
2 ounces asparagus -- sliced
5 ounces heavy cream
2 ounces Grana or Parmigiana-Reggiano Cheese
1 ounce butter
1 ounce tomatoes -- diced
Freshly grated Parmesan cheese -- to taste
Salt & pepper -- to taste

In a large saucepan of boiling salted water, cook the pasta for 8 to 10 minutes or until it is al dente, and drain it well.
In a medium saucepan, heat the butter until melted.
Add the snow peas and asparagus and cook for one minute.
Add cream, cheese and pasta and simmer until sauce thickens and mixture is combined well.
Finish with a sprinkle of salt and pepper and Parmesan cheese to taste.
Serve garnished with tomatoes.

[Meriweather]

* Exported from MasterCook *

Shrimp Oreganata

Recipe By :Portobello Yacht Club, Downtown Disney
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 potions 16 ea Shrimp (u-15) peeled -- deveined with the tail left on
1 cup bread crumbs
2 tablespoons chopped fresh oregano
1/4 cup Grated parmesan cheese
2 cups plum tomatoes (diced)
2 tablespoons sliced garlic
1 cup white wine
1/2 cup butter
1/4 cup olive oil
Salt and pepper to taste

Prepare the bread crumbs:
Combine cheese, bread crumbs and oregano in a mixing bowl.
Season with salt and pepper.
Crust the shrimp:
Press 1 tablespoon bread crumb mixture into each shrimp on the side which has been cut to remove the vein.
You should have enough bread crumb mixture to crust 16 shrimp.
Distribute it evenly.
Shrimp may be prepared and refrigerated ahead of time.
Prepare the dish:
Pre-heat oven and a large heavy skillet to 500 F.
Add olive oil to hot skillet and allow oil to heat.
Arrange shrimp in skillet and cook about half way (3-4 minutes).
Add wine and butter to pan along with diced tomato and sliced garlic.
Season with salt and pepper.
Return pan to the oven and cook until shrimp are done (4-5 minutes more).
During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce.
Serve 4 shrimp on each of 4 plates with the tomato relish in the middle for appetizer portions or serve on a large platter for family style.
Pour the white wine butter sauce left in the pan over the shrimp and tomatoes.
Tips:
u-15 shrimp denotes the size (15 shrimp per pound).
Pre-heating the oven and pan will prevent sticking.
Crust your shrimp ahead of time. They will hold for about a day.
Try serving with crusty bread to absorb the juices on the plate.
Always season as you go.
If your sauce is too loose when shrimp are cooked, continue to reduce it on the stove after removing shrimp.

[Meriweather]

* Exported from MasterCook *

Crema Cotta Caramellata (White Chocolate Creme Brulee)

Recipe By :Portobello Yacht Club, Downtown Disney
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large egg yolks
1/2 cup sugar
2 cups whipping cream
3 ounces white chocolate -- finely chopped
1/4 teaspoon vanilla extract
2 tablespoons sugar

Position rack in center of oven and preheat to 300º F.
Whisk egg yolks and 1/4 cup sugar in medium bowl.
Bring cream and remaining 1/4 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 crème 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 1/2 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.

[Meriweather]

* Exported from MasterCook *

White Chocolate Creme Brulee

Recipe By :Portobello Yacht Club
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large egg yolks
1/2 cup sugar
2 cup whipping cream
3 ounces white chocolate -- finely chopped
1/4 teaspoon vanilla extract
2 tablespoons sugar

Position rack in center of oven and preheat to 300ºF.
Whisk egg yolks and 1/4 cup sugar in medium bowl.
Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low.
Gradually add chopped chocolate to cream mixture and whisk until smooth. Slowly 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 the cups.
Bake until custards are set in center, about 1 hour.
Remove custards from water and cool.
Cover and refrigerate overnight.
Preheat broiler. Sprinkle 1/2 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.

[Pooh67_68]

Have not eaten there.

[Luv2Roam]

Portobello: Have never eaten there either.


Zebra Domes -- not special! :sick: :dance3:
;)
I am glad I can buy them at Mara's when the mood hits.
My favorite dessert is the Chai Creme at Sanaa's though. :rolleyes1

[Meriweather]

We haven't eaten there either.

We won a gift certificate for there a couple of trips ago, but got it the day before we left, so no time to use it :(

[Meriweather]

Here ya go ;)


* Exported from MasterCook *

Zebra Coffee Dome

Recipe By :Disney's Animal Kingdom Lodge
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound milk chocolate
2 ounces espresso coffee
5 egg yolks
2 1/2 ounces sugar
6 sheets gelatin
4 ounces Kahlua liqueur
4 cups heavy cream
6 ounces white chocolate ganache
2 ounces dark chocolate ganache

Melt milk chocolate.
Whip heavy cream to soft peaks.
Mix yolks with sugar.
Soften gelatin leaves in cold water.
Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
Fold 1/3 of whipped cream into the chocolate.
Add the yolks, then the gelatin mixture.
Fold in the rest of the cream.
Pour mousse in flexipan domes almost to the top.
Place sponge circle on top. Leave in the freezer to set.
Once hard, unmold and place in glazing racks.
Make white chocolate ganache and chocolate ganache.
Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
Refrigerate to allow the glaze to set.
Decorate the bottom edge with coffee crunch.
Place a chocolate covered coffee bean on the center of each dome.

[Luv2Roam]

Much easier to buy them. :lmao:

[Meriweather]

ehhh....give them a try anyway ;)

[Meriweather]

ROTD.....2-25

Biergarten

[Meriweather]

* Exported from MasterCook *

Schnitzel with Tomato and Mushroom Sauce

Recipe By :Biergarten, Germany, Epcot
Serving Size : 4 Preparation Time :0:00
Categories : Foreign Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Veal, chicken or pork cutlets -- 3 ounce portions
Salt and Black Pepper -- to taste
2 Eggs
1/2 cup Bread Crumbs
Sauce:
4 ounces Demi-glaze (dry package classic sauce mix -- look for brands such as Knorr
1 cup diced onion
1/2 cup large diced plum tomatoes
1 teaspoon minced garlic
2 fresh rosemary sprigs
4 cups water
1 cup sliced mushrooms
1/2 cup small diced plum tomatoes
Salt and Pepper -- to taste
1 tablespoon freshly chopped parsley

Pound desired meat cutlet to tenderize.
Rub in salt and pepper.
Beat egg and dip each cutlet in the egg then the bread crumbs.
Saute until golden brown. Keep warm.
For the sauce, prepare the demi-glaze as directed on the package. Set aside.
In a saucepan, saute the onion.
Add large diced tomatoes, garlic, and rosemary and continue to saute until the onions are golden brown.
Pour water to another saucepan and add the prepared demi-glaze sauce mix.
Bring to a boil, stirring constantly. Reduce the heat and simmer 3-5 minutes, stirring occasionally until it thickens.
Add the sauteed vegetable mixture to the demi-glaze and let simmer 8-10 minutes. Strain.
Saute the mushrooms in a skillet.
Add small diced tomatoes and cook until there is a little liquid left in the skillet. Season with salt and black pepper.
Add the chopped parsley.
Mix with the demi-glaze sauce.
To serve, place prepared cutlet on plate and spoon tomato and mushroom sauce over cutlet.

[Meriweather]

* Exported from MasterCook *

Frikadelle

Recipe By :Biergarten, Epcot
Serving Size : 4 Preparation Time :0:00
Categories : Foreign Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh ground beef or pork
1/4 ounce minced garlic
3 1/8 ounce liquid eggs
1/2 ounce bread crumbs
5 ounces diced onion
To taste salt
To taste pepper

Mix all ingredients together.
Form into ball and flatten.
Grill until done.

[Meriweather]

* Exported from MasterCook *

Tomato Salad

Recipe By :Biergarten, Germany, Epcot
Serving Size : 0 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
25 pound plum tomato
4 pounds red onion -- julienned
4 ounces fresh basil -- julienned
4 ounces garlic -- minced
16 ounces olive oil
32 ounces white vinegar
8 ounces balsamic vinegar
4 ounces salt
1 ounce cracked black pepper

Core the tomatoes.
Run the tomatoes through the tomato slicer.
Then mix all of the ingredients together.

[Meriweather]

* Exported from MasterCook *

Apple Strudel

Recipe By :Biergarten, Germany, Epcot
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup bread flour
1 cup all-purpose flour
1/2 teaspoon salt
1 egg yolk
1/4 cup warm water
2 teaspoons vegetable oil
Apple Filling:
2 pounds apples -- sliced
1/2 cup melted butter
4 tablespoons toasted breadcrumbs
1/4 cup raisins
4 tablespoons granulated sugar
1/4 teaspoon cinnamon

Mix together the bread flour, all purpose flour, and salt in a mixing bowl using the dough hook on a mixer.
Slowly add the egg yolks, oil and warm water on medium speed until the dough pulls away from the side of the bowl, but slightly sticks to the bottom of the bowl.
Remove from the mixing bowl and place in a sealed container covering with vegetable oil.
Place dough in refrigerator overnight.
Remove from refrigerator and gently wipe off the excess oil from the dough.
For best results, place a clean, lint free towel on the kitchen counter and gently pull the dough with your hands until the dough is paper thin, shaping into a rectangle.
Once you have stretched out the dough, place 3 tablespoons of the breadcrumbs on the long end of the dough closest to you approximately 3 inches wide.
Mix together apples and raisings and place on top of bread crumbs. Mix together sugar and cinnamon. Sprinkle over apple mixture. Sprinkle remaining breadcrumbs over apple mixture.
With a pastry brush, brush melted butter on the dough that is exposed.
Grabbing the towel with the side where the apple mixture, roll the dough to the other end making sure that the apple mixture inside is even. Brush the outside of the dough with more of the melted butter.
Bake at 400ºF degrees for approximately 25 to 30 minutes or until dough is golden brown.
Let cool at room temperature for approximately 30 to 45 minutes, then slice with a serrated knife into 8 equal portions.

[pennst8r]

Biergarten....this is a MUST every trip. And I can't in all honesty tell you the food is THAT good! It's good, but not to die for. Must be the huge tankard of beer? :rotfl: But DSs just love to go--they go back to that buffet over and over and then smuggle out pretzel rolls.

DH has been the Bergermeister twice, so that adds to the fun of it. If they seat you next to the gate to the stage...you're it!

[Pooh67_68]

Have not eaten there.

[leith78]

ROTD.....2-25

Biergarten

Haven't been there

DH has been the Bergermeister twice, so that adds to the fun of it. If they seat you next to the gate to the stage...you're it!

What does the Bergermeister get to do?

[pennst8r]

http://i88.photobucket.com/albums/k176/pennst8r/HPIM1612.jpg

they dress you up with a top hat and a sash, and you get to tap the keg to start of Oktoberfest. You have to make sure the beer is good! :goodvibes Bob likes to play along, since he knows a bit of German. Then you get to keep the glass.

[Missy1961]

ROTD.....2-25

Biergarten

ate there once. It was fun, I liked the food & the beer was good!

[Missy1961]

http://i88.photobucket.com/albums/k176/pennst8r/HPIM1612.jpg

they dress you up with a top hat and a sash, and you get to tap the keg to start of Oktoberfest. You have to make sure the beer is good! :goodvibes Bob likes to play along, since he knows a bit of German. Then you get to keep the glass.

great picture!!

[Missy1961]

Biergarten....this is a MUST every trip. And I can't in all honesty tell you the food is THAT good! It's good, but not to die for. Must be the huge tankard of beer? :rotfl: But DSs just love to go--they go back to that buffet over and over and then smuggle out pretzel rolls.

DH has been the Bergermeister twice, so that adds to the fun of it. If they seat you next to the gate to the stage...you're it!

I grew up eating some of that food. My mom was German (her dad came to the US when he was 16). The cucumber salad, the beets, that tomato salad, I ate stuff like that all the time. And of course, that pretzel bread--it is so good!

[Meriweather]

We like it there too.
Can't say the food is great, but it is good and fun enviornemnt.
Love the pretzel bread.
DH had the big beer once and then decided to go with the smaller from then on :rotfl:

[Danauk]

We have never eaten there as I am not fond of german food. DH doesn't drink the European beers in Epcot (especially the ones in the Rose and Crown) as he says they taste different!!

[Luv2Roam]

Always enjoy the Biergarten. :cool1: Good times. Good food.

[Meriweather]

ROTD.....2-26

Cosmic Ray's Starlight Cafe

[Meriweather]

* Exported from MasterCook *

Green Beans

Recipe By :Cosmic Ray's Starlight Cafe, Magic Kingdom
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package frozen green beans
3 ounces butter
Salt & pepper to taste
1 tablespoon granulated onion
1 tablespoon grated cheese

Combine all ingredients in a saucepan and heat.

[KimRaye]

ROTD.....2-26

Cosmic Ray's Starlight CafeAbsolutely, a few times. Nothing special, but we like the 3 choices (when they're ALL open) to get some CS. :thumbsup2

[Pooh67_68]

We have eaten there and we like it, try and eat there once every trip.


ROTD.....2-26

Cosmic Ray's Starlight Cafe

BTW can someone help, please? we are snowed in literally.

[Luv2Roam]

DH kept complaining about how cold and windy it was here yesterday. But I reminded him what we did not have by turning on the weather channel. :lmao:
Today is supposed to at least get to 61 and not be so windy.

Ray's -- Probably our number one counter service choice in MK. Eaten there many times.

OT-- Last night we were at the Harlem Globetrotter's game. Very cool. It is being shown tonight on ESPN. You may want to watch or tape it! :thumbsup2

At 6pm last night was the grand re-opening of what is now ESPN Wide World of Sports.

[Meriweather]

Sorry, Heidi. Been there, not fun (and with no power including heat!!).

so glad we are having a mild winter.

We have eaten at Cosmic Ray's. It was okay. Nothing special and we don't go out of our way to eat there.

[bobbiwoz]

Is Cosmic Rays near Tomorrowland and do they have the freshly made potato Chips? If so, those chips are great and I really enjoyed the chicken noodle soup. I enjoyed that on Sunday, and those are "must haves" again !!!

Bobbi:goodvibes

[Danauk]

We have eaten at Cosmic Rays, we had burgers and I remember adding loads of salad from the salad bar to mine and it was nice.

[Luv2Roam]

We were at DHS today. Thought I would mention that Studio Catering (by the Bug's Life Playground) is closed up, and appears to be for good for awhile anyway. No signage, other than the name of the quick service location. No menu displays, windows shuttered, etc.
I know everyone here will be so disappointed. ;)

[Luv2Roam]

Also -- Nancy: Does your Master Cook include the mac n cheese recipe from Artist Point? We ate there tonight and I got the recipe. :thumbsup2
The Dis search is down right now, so can't see if it's listed.
I wrote a review too, if anyone is interested.
http://www.disboards.com/showthread.php?p=35612648#post35612648

[Meriweather]

Yep...got it. If it is the same one.
Tillamook Cheddar Mac and Cheese with Maytag Crust

[Meriweather]

ROTD.....2-27

TL Terrace Noodle Station

[KimRaye]

ROTD.....2-27

TL Terrace Noodle StationNope

[bobbiwoz]

ROTD.....2-27

TL Terrace Noodle Station

DH wants to try it, but we've never eaten there.

[Missy1961]

never been there.

[Meriweather]

I don't think it has ever been open when we have been there.

[Pooh67_68]

Have not eaten there.

[Luv2Roam]

Have eaten there a few times. Although not recent, as mentioned it never seems to be open. But really nothing worth mentioning. Another it was a little better right after it opened. It closed. And reopened with worse food and a little higher prices.

[Meriweather]

ROTD.....2-28

Fairfax Fare

[pennst8r]

ROTD.....2-27

TL Terrace Noodle Station

It's always closed in October. I do like to use it as a shortcut, tho! And the bathrooms are always open. :goodvibes

Fairfax Fare

I had to look this one up! I never knew the name of it, and had never eaten there. I truthfully never knew they had a decent menu. But now that I see they have ribs...I'm guessing DS14 will try it in the fall.

[Luv2Roam]

Don't recall eating there. The menu must not be enticing. Otherwise we would have by now.

[pennst8r]

I never saw anyone walking away with trays there--I always thought it was just drinks and snacks. I was surprised to see it had a real menu with BBQ. Unless I'm thinking of something else ....

[Meriweather]

It is my favorite CS at DHS ::yes::
I always get food there at least once. Often we take it with us to Fantasmic.
I love the salad.....pulled pork.....very yummy.

[pennst8r]

Dang! All this time... Still a few tricks to learn! Thanks! :)

[Meriweather]

That's what this is for.....finding maybe some new places to try out.
I go there and DH grabs a turkey leg :rotfl:

[Pooh67_68]

Nope.


ROTD.....2-28

Fairfax Fare

[Meriweather]

ROTD.....3-1

Maya Grill

[Meriweather]

* Exported from MasterCook *

Green Onion Chimichurri

Recipe By :Maya Grill, Coronado Springs Resort
Serving Size : 10 Preparation Time :0:00
Categories : Sauces, Dressings and Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces green onion -- chopped
20 ounces green pepper -- chopped
10 ounces parsley -- chopped
5 ounces garlic -- minced
8 ounces olive oil
4 ounces lime juice
1 ounce coarse black pepper
1 ounce salt

Blend all ingredients. Refrigerate until needed.

[Meriweather]

* Exported from MasterCook *

Tropical Fruit Caesar Salad

Recipe By :Maya Grill, Disney's Coronado Springs
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fruit salad
1 mango
1 papaya
1/2 pineapple
1 star fruit
1 cup strawberries
2 kiwifruit
Garnish
1 cup coconut flakes
8 ounces pound cake
1 lemon zest
1/3 cup unsalted butter
1 tablespoon mint leaves -- finely chopped
Dressing
1 1/4 cups chopped white chocolate
2 orange zest
2 oranges -- juiced
1 1/4 cups heavy cream -- room temperature
1/8 teaspoon vanilla
1 teaspoon poppy seeds

Preheat oven to 350 degrees.
Cut all the fruit into medium-size pieces and mix in a large bowl. Refrigerate until needed.
Place coconut flakes on an ungreased baking sheet and toast in the oven, stirring twice, until golden brown (4 to 8 minutes). Remove from the oven and set aside to cool. Leave oven at 350 degrees.
To make croutons: Cut the pound cake into 1/2-inch cubes.
Place lemon zest and butter in a medium saucepan and cook over low heat until butter melts. Remove from heat. Add cake cubes and stir until well-coated. Place croutons on an ungreased baking sheet and bake, stirring twice, until golden brown (12 to 15 minutes). Sprinkle with mint and set aside.
Melt the white chocolate in a double boiler or microwave. Add the remaining ingredients and stir until thoroughly mixed. Let cool to room temperature.
When cooled, add the dressing to the salad 1/2 cup at a time and toss, until you have the desired amount.
Portion fruit salad onto 6 plates.
Garnish each plate with 4 or 5 croutons, then sprinkle with toasted coconut flakes and serve.

[Meriweather]

* Exported from MasterCook *

Cafe Con Leche Flan

Recipe By :Maya Grill, Disney's Coronado Springs
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Caramel coating
1 cup sugar
1/4 cup water
1 tablespoon corn syrup
Flan
2 cups milk
2 cups sweetened condensed milk
2 tablespoons coffee extract
5 large eggs
3 large egg yolks
Garnish
1 1/2 cups sugar
1/4 cup water

Caramel Coating: Butter 6 8-inch ramekins.
Place all ingredients in a heavy saucepan and cook over high heat, stirring constantly with a wooden spoon, until caramel turns golden brown and runs clear (without traces of granulated sugar).
Pour the caramel into prepared ramekins and set aside to cool.
Flan: Heat both milks and the coffee extract in a heavy saucepan over medium heat until just before boiling; when bubbles begin to form around the edges of the pan, remove from heat.
Whisk the eggs and egg yolks into the milk mixture.
Pour the mixture into the prepared ramekins.
Place ramekins in a casserole pan and fill pan with hot water to reach 1/2 to 2/3 of the way up the sides of the ramekins. Bake at 325 degrees for 30 to 45 minutes or until the skin on the top of the custard is set (no longer sticky). Remove from oven and let cool.
Garnish: Heat sugar and water in a heavy saucepan over medium heat until the mixture turns a golden colour (to about 270 degrees; when mixture forms brittle threads when dropped into ice water, it is ready).
Drizzle onto greased aluminium foil or greased parchment paper in swirls and other desired designs. Allow to cool (this takes only a few minutes).
Remove swirls with a spatula and use to garnish cooled flan, as liberally as desired.

[Meriweather]

* Exported from MasterCook *

White Chocolate Bread Pudding with Raspberry Truffles

Recipe By :Maya Grill, Disney's Coronado Springs Resort
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pudding
5 cups chopped day-old (but not stale),
croissants or white bread
1 cup coarsely chopped white chocolate
1/2 cup golden raisins
1 1/2 cups milk
1/2 cup sugar
5 eggs
Seeds of 1/2 a vanilla bean (slice bean
lengthwise and scrape)
1/2 cup sweetened condensed milk
Vanilla sauce
1 cup milk
1 cup heavy cream
Seeds of 1 vanilla bean (slice bean
lengthwise and scrape)
1 1/4 cups sugar -- divided
6 large egg yolks
Truffles
1 pint raspberry sorbet
3/4 cup coconut flakes
3/4 cup almond slices
2 1/2 cups chopped white chocolate
Garnish
27 fresh raspberries
9 fresh mint leaves
9 praline or other light cookies

Pudding: Combine all ingredients and let soak at room temperature for 1 hour.
Preheat the oven to 350 degrees. Grease 9 holes of a muffin pan and fill with the bread pudding mixture. Set a pan of water on the lowest oven shelf and bake pudding on middle oven shelf for 20 minutes or just until the centers bounce back when touched. Use a spatula to unmold. Cover to keep warm.
Vanilla Sauce: Place the milk, heavy cream, vanilla bean seeds, and 3/4 cup of the sugar into a heavy saucepan and cook over medium heat, stirring occasionally. Heat to just before the boiling point (when bubbles for around the edges of the pan). Remove from heat and set aside. Place egg yolks and remaining 1/2 cup of sugar into a small bowl, mix until well-blended, and add to milk mixture. Return to medium heat for about 1 1/2 minutes; do not let boil. Set aside.
Truffles: Using the large end of a melon baller, scoop raspberry sorbet into 18 1-inch balls and freeze overnight. Spread coconut and almonds onto separate ungreased baking sheets and toast at 350 degrees, stirring at least twice, until golden brown (3 to 5 minutes for the almonds; 4 to 8 minutes for the coconut). Mix the toasted coconut and almonds together and set aside. Melt the white chocolate in the microwave or a double boiler and stir until smooth.
Dip frozen sorbet balls into melted chocolate and roll in the coconut-almond mix. (You can use a skewer or a small fork for this step.) Return to freezer immediately.
Pour 1/4 cup vanilla sauce into the center of each of 9 plates. Top with a bread pudding. Add two truffles, three raspberries, a mint leaf, and a cookie. Serve.

[Meriweather]

We've never been to this one.

[Pooh67_68]

No.

[pennst8r]

me neither

[Danauk]

I haven't eaten there either.

[Meriweather]

ROTD.....3-2

Fulton's Crab House

[Meriweather]

* Exported from MasterCook *

Dungeness Crab Cakes With Fulton's Mustard Sauce

Recipe By :Fulton's Crab House
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Dungeness crabmeat
1 1/8 cup oyster cracker crumbs
1 teaspoon Old Bay Seasoning
1/8 cup mayonnaise
1/8 cup hickory-smoked mustard
1 egg
3 tablespoons butter -- melted
3 lemons -- cut in halves for garnish
Fulton's Mustard Sauce
1 tablespoon Coleman's dry mustard
Juice of 1 lime
1 cup mayonnaise
1 1/4 cups sour cream
3/4 teaspoon Tabasco sauce
1/3 tablespoon Dijon mustard
1 Pinch white pepper

In a mixing bowl, dissolve dry mustard in lime juice. Mix with remaining ingredients until well blended.
Preheat oven to 425 degrees.
Squeeze excess liquid from crab and place in mixing bowl. Toss with oyster cracker crumbs and Old Bay Seasoning.
In another bowl, mix mayonnaise with mustard and egg, and then combine with the crab mixture until well blended. Divide mixture into twelve 1-inch-thick cakes.
Place cakes on buttered baking sheet and drizzle a few drops of butter over each.
Bake until golden brown, approximately 15 to 20 minutes.
Serve with Fulton's mustard sauce and lemon halves

[Meriweather]

* Exported from MasterCook *

Fulton's Crab Boursin

Recipe By :Fulton's Crab House, Downtown Disney
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds cream cheese
1/2 cup roasted garlic
1 tablespoon chopped green onions
1/4 cup fresh basil
1/4 cup lemon juice
1 tablespoon Prepared Horseradish
2 tablespoons crab base or crab meat
1/4 cup roasted red peppers
1 tablespoon hickory-smoked mustard

Mix all ingredients except cream cheese in a large mixing bowl.
Cut cream cheese into small cubes and place them in the mixer.
Mix cheese until smooth. Stop, scrape sides and mix again.
When cream cheese is smooth, add the rest of the ingredients to mixer. Be careful not to over mix.
Store in covered container and refrigerate up to 7 days.

(Note: If you cannot find smoked mustard, check your local supermarket for a bottle of liquid smoke. Use approximately 1/2 teaspoon.)

[Meriweather]

* Exported from MasterCook *

Alaska King Crab Legs with Lemon Butter and Garlic Wilted Spinach

Recipe By :Fulton's Crab House, Downtown Disney
Serving Size : 2 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Alaska King Crab Legs:
10 ounces King crabmeat
4 ounces Butter
1/2 Lemon zest
1/2 Lemon juice
1 tablespoon Parsley chopped
Salt and pepper to taste
Garlic Wilted Spinach:
4 ounces Fresh spinach leaves
2 tablespoons Olive Oil
1/4 teaspoon Fresh Garlic -- chopped
Salt and Pepper to taste

For lemon butter. Place all ingredients (except crabmeat) in kitchen aid bowl and whip until very soft and creamy.
Heat lemon butter in a sauté pan on medium heat.
Add crabmeat and toss until hot.

Garlic Wilted Spinach:
Heat olive oil to a medium heat in a sauté pan.
Add garlic and cook until golden brown.
Add spinach and toss until wilted approximately 1 minute.
Season with salt and pepper.

[Meriweather]

* Exported from MasterCook *

Milk Chocolate Creme Brulee

Recipe By :Fulton's Crab House, Downtown Disney
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups heavy cream
1/2 cup granulated sugar
5 egg yolks -- large
1/4 teaspoon vanilla extract
3 ounces milk chocolate
2 tablespoons granulated sugar

Preheat oven to 275 degrees.
Bring heavy cream and 1/4 cup of sugar to a boil in a saucepan.
Whisk together egg yolks, vanilla, and remaining 1/4 cup sugar.
Add this to the heavy cream with the milk chocolate, making sure the chocolate is completely melted.
Ladle custard into 6 ounce cups and place cups in large baking pan.
Add enough water to the baking pan to come halfway up the sides of the cups.
Bake until set, approximately 45 minutes.
Remove custards from water and cool. Refrigerate until well chilled.
Preheat broiler. Sprinkle 1/2 tablespoon of sugar over each custard.
Broil until sugar caramelizes, approximately two minutes.
Serve immediately.

[Pooh67_68]

I want to eat there.

Sure just read the menu and now I'm drooling, lol.

[Meriweather]

LOL...I love to read menus.

We go there fairly often. Very nice place. Good food too.

[Missy1961]

I'd like to eat there someday.

[Danauk]

Haven't eaten there, but we keep meaning to!!

[pennst8r]

I think I'll be making the chocolate creme brulee soon!

We haven't eaten there...yet! I never wanted to take 3DSs because they were so stuck on chicken fingers and burgers! Now that they're older and DS9 LOVES crab, I might have to makea reservation!

[Meriweather]

ROTD.....3-3

Jiko

[Meriweather]

* Exported from MasterCook *

Basic Flatbread and Kalamata Olive Flatbread

Recipe By :Jiko, Animal Kingdom Lodge
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
KALAMATA OLIVE FLATBREAD:
3 ounces Kalamata olives -- chopped
2 ounces Four Cheese Mix (Royalty)
1/2 ounce Boursin cheese -- crumbled
1/16 ounce kosher salt
1/16 ounce fresh ground black pepper
1/8 ounce olive oil
1/8 ounce Micro Greens (Garden Gourmet)
1 recipe Millet Dough (below)

Spread olive oil, salt and pepper on dough.
Sprinkle four-cheese mixture on top of dough.
Sprinkle Kalamata olives and crumble Boursin cheese on tope of the olives.
Bake in 400º oven for about 10 minutes until crispy and flaky.
Garnish with micro greens.

Millet Flatbread Dough:
1 1/2 pounds high gluten flour
1 1/2 pounds millet flour
1/3 cup hulled millet
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon sugar
1 1/2 pounds water
1 teaspoon yeast

In a mixing bowl, take the yeast and add to water, mix.
In another mixing bowl, add all dry ingredients and mix well.
Slowly incorporate yeast and water liquid into mix and mix well.
Let all rest in the bowl, covered and refrigerated.
Portion, let the dough rest a little longer and use it as you need.
Bake in 400º oven for about 10 minutes or until flaky and crispy.

[Meriweather]

* Exported from MasterCook *

Tomato, Cucumber & Red Onion Salad with Vanilla Dressing & Melon Vinaigrette

Recipe By :Jiko, Animal Kingdom Lodge
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 hothouse cucumbers
1 teaspoon Kosher salt
1 red onion -- thinly sliced
5 tomatoes -- medium size, cubed
Vanilla Dressing (see recipe below)
Melon Vinaigrette (see recipe below)
1/2 pound arugula

Cut the hothouse cucumbers in half and seed them with a spoon.
Slice the cucumbers fine and place them in a stainless steel bowl.
Add the salt and mix well with the cucumbers; allow to sit for half an hour at room temperature.
Drain all the water from the cucumbers and mix with the red onions and tomatoes.
Mix in the Vanilla Dressing; add salt and fresh ground black pepper to taste.
Reserve 1-2 Tablespoons of the dressing to coat arugula with the dressing.
To serve, mound the salad in the center of a round plate. Drizzle with Vanilla Dressing; add Melon Vinaigrette with cottage cheese and basil around the mound of salad. In a stainless steel bowl, mix the arugula with the vanilla dressing and salad mix.
Place the dressed arugula atop and serve immediately.

Vanilla Dressing:
1 cup white balsamic vinegar
1 Tablespoon vanilla extract
1/2 cup extra virgin olive oil
1 dash fresh ground black pepper
2 dashes Kosher salt
Mix all ingredients together and adjust seasoning to taste. Reserve until ready to use.

Melon Vinaigrette with Cottage Cheese and Basil Chiffonade:
1/2 cup cantaloupe melon juice, fresh squeezed
3/4 cup watermelon juice, fresh squeezed
2 dashes Kosher salt
1 dash fresh ground black pepper
1/2 cup lemon juice, fresh squeezed
1 cup extra virgin olive oil
1/2 cup cottage cheese
1 Tablespoon basil leaves, finely sliced
Pour the canteloupe melon and watermelon juices in a large bowl. Add the salt and black pepper; mix in the lemon juice.
Whisk in the olive oil and adjust seasoning, if needed.
When ready to serve, mix in the cottage cheese and the finely sliced basil leaves.

[Meriweather]

* Exported from MasterCook *

Corn Soup

Recipe By :Jiko, Animal Kingdom Lodge
Serving Size : 10 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Kernels from 5 ears of corn -- roasted (see recipe below)
1/2 teaspoon Kosher Salt
1 dash Fresh Ground Black Pepper
2 quarts Corn Stock (see recipe below)
1/4 cup Risotto Rice

Place the shucked and roasted corn kernels into a stainless steel stockpot and season with the kosher salt and the fresh ground black pepper.
Add in the corn stock and the risotto rice and bring to a quick boil.
Lower the heat and let the soup simmer until the rice is soft.
Burmix very well and strain if you wish.
Strain the soup through a small whole Chinese cap and adjust seasoning.
Chill and reserve.

CORN KERNELS, ROASTED:
5 each Corn Cobs, shucked
1/2 teaspoon Kosher Salt
1 dash Fresh Ground Black Pepper
1 teaspoon Olive Oil

Mix the shucked corn with the kosher salt, fresh ground black pepper and olive oil and lay them out loosely on a parchment paper lined sheet pan.
Place the sheet pans into the brick oven at 500 plus degrees Fahrenheit and roast them until golden
Let the corn chill on the sheet pan.
When cold, remove and place in cooler for further use.

CORN STOCK:
5 each Corn, shucked, cob only
1 tablespoon Butter
1/2 tablespoon Brown Sugar
1/2 tablespoon Kosher Salt
1 gallon Water

Place all the shucked cobs into a stainless steel stockpot, add in the butter, sugar and kosher salt and fill up with water.
Bring the whole to a quick boil and then simmer for about one hour.
Strain through a Chinese cap, chill and reserve for further use.

[Meriweather]

* Exported from MasterCook *

Maize & Sweet Potato Tamales

Recipe By :Jiko, Animal Kingdom Lodge
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Maize for Tamales:
9 ounces maize or masa flour
3 cups whole milk
16 ounces water
1 cup Cheese mix (Kraft Italian cheeses works)
1/4 cup whole butter
1/8 cup white truffle oil
To taste kosher salt
To taste fresh ground black pepper
Sweet Potatoes for Tamales:
1/2 pound peeled sweet potatoes
Drizzle white truffle oil
To taste kosher salt
To taste fresh ground black pepper
Maize and Sweet Potato Tamales:
1 recipe for Maize
1 recipe for sweet potatoes
16 corn husks -- shaped like a boat,
tied at both ends
1 cup crumbled goat cheese
1/2 cup herb butter (butter mixed with chopped
herbs)

Maize:
Bring the liquids to a boil in a stainless steel sauce pan.
Add maize and mix well.
Add cheese and mix well.
Add butter and mix well.
Season with kosher salt and fresh ground black pepper.
Add truffle oil and fold in the mix.
Blend the entire mix in a bar blender until smooth.
Pour into a small pan and let the mix chill down.
When ready to continue, cut the maize into 1 inch by 2 inch squares.

Sweet Potatoes for Tamales:
Boil sweet potatoes until soft and then drain the water out.
Mash the potatoes with a whisk and fold in the white truffle oil.
Adjust seasoning with kosher salt and fresh ground black pepper

Maize and Sweet Potato Tamales:
Take the little corn husk boats and lay them out on the kitchen table.
Lay one piece of the Maize in the center of the corn husk.
Place a small amount of herb butter, or regular butter if you do not have the herb butter, right on top of the Maize.
Place a large dinner spoon full of the truffled sweet potatoes on top of the butter.
Sprinkle the crumbled goat cheese on top of the sweet potatoes.
Place the tamales on a cookie sheet tray.
In a pre-heated oven at 400 degree Fahrenheit, warm up the tamales until they are hot in the center and the goat cheese has become golden brown.
Remove form oven and serve immediately.

[Meriweather]

* Exported from MasterCook *

Berbere Braised Lamb Shank

Recipe By :Jiko restaurant, Disney's Animal Kingdom Lodge
Serving Size : 6 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade
1/4 cup fresh ginger -- chopped fine
2 tablespoons garlic -- chopped fine
1/4 cup cilantro -- chopped fine
2 tablespoons jalapeño pepper -- seeded and chopped fine
1/4 cup canola oil
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/8 teaspoon ground allspice
1/8 teaspoon kosher salt
1 Pinch fresh ground pepper
For the lamb
1/4 cup olive oil
6 lamb shanks -- 3/4 to 1 pound each
1/2 tablespoon kosher salt
1/4 tablespoon fresh ground pepper
1/2 Spanish onion -- chopped
6 plum tomatoes -- quartered
8 garlic cloves -- halved
1 tablespoon flour

Make the marinade: In a blender or food processor, combine ginger, garlic, cilantro, and jalapeño pepper and pulse, while adding the canola oil. Add the tomato paste, then slowly add the red wine vinegar while pulsing. Add the spices and adjust seasoning to taste. Set aside.
Braise the lamb: Preheat the oven to 350 degrees. In a sauté pan, heat the olive oil over medium-high heat until smoky. Season the lamb shanks with the salt and pepper.
Working in batches, sear the lamb shanks in the hot oil until they are browned all over. Remove to a large roasting pan and set aside.
Reduce heat to low and add the onions, tomatoes, and garlic to the pan juices. Cover and cook for 8 to 10 minutes, stirring occasionally, until the onions are translucent.
Add the flour, mix well, and cook 1 more minute. Add 4 cups of water and bring to a quick boil.
Baste the seared lamb shanks with the marinade. Pour the tomato mixture and the remaining marinade over the shanks and add enough additional water to cover 3/4 of the shanks.
Cover the pan with foil. Bake for 1 hour, remove the foil, and put the pan back in the oven for another half hour. Remove pan from oven, remove shanks from liquid (set liquid aside), and keep warm until ready to serve.
Make the Berbere sauce: take the pan liquids and solids and blend in a blender or food processor until smooth.
When ready to serve, place a hot lamb shank on the plate and pour the Berbere sauce over the shank with some extra sauce on the plate.

note:The marinade can be made up to a week in advance and kept refrigerated. The lamb shanks can be cooked the day before, cooled, and refrigerated overnight.

[Missy1961]

ROTD.....3-3

Jiko

haven't eaten there.

[Meriweather]

We haven't eaten there either, but I think we need to try it.
I want to eat at every restuarant :rotfl:

[Pooh67_68]

Have not eaten there.

[Luv2Roam]

Jiko -- Yes. Once, and VERY good. I keep hoping for that Cauliflower Soup recipe to come through for me. What I was told though is that many of their recipes are not in English.

Maya Grill -- Always good. :banana: I think they have the best bread basket with dipping sauce on property.
They also use to offer a tenderloin tip dinner I loved. Last time I was there it was tenderloin tips over noodles instead. Good. But not REALLY good like the other dinner they use to have. But we have not been there for awhile.

Same with Fulton's. Like them. But we have not been there for a long time. I use to have a Levy's Preferred membership. Not even sure they still offer it. Mine probably expired from lack of use.

[pennst8r]

was the soup the same as they serve in Boma? There's a recipe for their Coconut Curry Cauliflower Soup.

[Danauk]

We really enjoyed Jiko, although I can't remember what we actually had!!

[Meriweather]

ROTD.....3-4

Restaurant Marrakesh

[Meriweather]

* Exported from MasterCook *

Cucumber and Tomato Salad

Recipe By :Restaurant Marrakesh, Epcot
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cucumber -- peeled and diced
2 tomatoes -- diced
2 tablespoons red onion -- finely chopped
1 teaspoon fresh parsley -- finely chopped
1 teaspoon fresh cilantro -- finely chopped
2 tablespoons olive oil
2 tablespoons white vinegar
1 teaspoon cumin
1 Pinch white pepper
Salt -- to taste
2 cups mixed greens

Mix all ingredients except greens in a large bowl and combine well.
Season with salt to taste.
Serve over the greens.

[Meriweather]

* Exported from MasterCook *

Vegetable Couscous

Recipe By :Restaurant Marrakesh, Morocco, Epcot
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups water
1/3 cup chopped onion
1/2 teaspoon ground turmeric
salt and pepper -- to taste
3 medium carrots -- cut in 2" matchsticks
1 zucchini and yellow summer squash -- cut in 1" chunks
1 cup couscous (from a 10 oz box)
1 cup canned chick-peas -- rinsed
1/2 pint cherry tomatoes
2 tablespoons finely chopped cilantro and parsley

Bring water, onion, turmeric, salt and pepper to boil in a 3- to 4 qt saucepan. Add carrots.
Reduce heat. Cover and simmer 5 minutes or until carrots are almost tender.
Add squashes. Cover and simmer 2 to 3 minutes until crisp tender.
Stir in couscous, chick-peas and tomatoes. Cover.
Remove from heat and let stand 5 minutes.
Stir in cilantro and parsley.

[Meriweather]

* Exported from MasterCook *

LAMB (TAGINE)

Recipe By :The Restaurant Marrakesh, Epcot
Serving Size : 0 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds cubed lamb
1 medium onion finely chopped
1/2 bunch coriander finely chopped
1/2 bunch parsley finely chopped
1 tablespoon Salt
1 teaspoon ginger
1 teaspoon white pepper
1/2 cup olive oil
1 tablespoon Garlic
1 pinch saffron
4 cups water
2 cans peas -- drained
1 can artichoke bottoms drained and cut into
quarters

Season lamb cubes. Brown in olive oil.
Add onions, parsley, coriander, saffron and water.
Cook 2 hours or until tender.
Remove lamb from pot. Add the drained peas and drained and quartered artichoke bottoms.
Reduce sauce until thick and serve over the lamb.

[Meriweather]

* Exported from MasterCook *

Choukchouka

Recipe By :Restaurant Marrakesh, Epcot
Serving Size : 4 Preparation Time :0:00
Categories : Sauces, Dressings and Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
4 tomatoes -- chopped
2 green peppers -- chopped
2 cups loosely packed coriander -- chopped
1 tablespoon minced garlic
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon white pepper

Place oil in a large pot over medium heat.
Add tomatoes, peppers, parsley, and coriander. Mix well.
Add the remaining ingredients and cook, stirring frequently, until peppers are tender (10 to 15 minutes).
Serve warm over salmon fillets.

[Pooh67_68]

Have not eaten there.

[JLitfin]

ROTD.....3-4

Restaurant Marrakesh

Haven't eaten there

[Missy1961]

I haven't eaten there either.

[Meriweather]

I've been twice. Not my favorite place by far.

[pennst8r]

Never been there.

[Danauk]

We ate there last trip. It was an interesting meal but I don't think we would be back. There was too much pastery in the meal for my liking and lots of icing sugar.

[Luv2Roam]

I did not have the Jiko soup. And they just called it Cauliflower. :confused3 I will have to show the other recipe to DH. But if it had coconut, I would have thought he would have mentioned it.


Restaurant Marrakesh -- Another good place. Love their mint tea. :thumbsup2

[Meriweather]

ROTD.....3-5

Big River Grille

[Meriweather]

* Exported from MasterCook *

Baily's Beer Cheese Soup

Recipe By :Big River Grille, Disney
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
1/2 cup thinly diced celery
1/2 cup flour
5 cups chicken stock
2 tablespoons Parmesan Romano Cheese
1/4 teaspoon Accent (MSG)
1/2 cup thinly diced carrots
1/2 cup thinly diced onion
1/2 teaspoon dry mustard
6 ounces cheddar cheese
11 ounces beer
salt and pepper to taste

Melt butter. Saute vegetables until done but not browned.
Blend in flour, dry mustard and MSG.
Slowly add chicken stock, bring to a boil. Cook, stirring, 5 minutes.
Blend in cheddar cheese, Parmesan-Romano cheese, and beer.
Let simmer over low heat for 30 minutes.
Season with salt and pepper to taste.