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[TheGoofyMama]

The Restaurant Marrakesh



BEEF SHISH KEBAB



24 Oz. beef tenderloin cut into one-inch cubes

1/2 Cup finely chopped onions

2 Tbsp. finely chopped parsley

2 Tbsp. finely chopped coriander

1 Tbsp. paprika

1/4 Cup olive oil

Salt and white pepper to taste

1 tsp. cumin

8 - 8"skewer sticks



Combine all ingredients and mix well. Put 4 oz. of beef on each skewer
stick. Cook over a bed of hot coals or in the broiler for about 5 to 8
minutes.

 

[Tatania]

That's awesome, GoofyMama!! Thanks so much for sharing those new recipes. I remember that somebody had requested the Moroccan roast lamb, so they should be happy about this to.

I am surprised at how few spices the Lamb Tagine has - it's not even close to enough. I had it in Morocco a couple years ago and bought many of the spices that were needed for it. I know for sure they use cumin, turmeric, cinnamon, ginger, cayenne, and cardamom. In the market there, you can get the spices premixed - kind of like how we buy curry here.
The peas in question are also definitely chick peas as there were no green peas in any of the dishes I had there.

 

[TheGoofyMama]

Hi Tatania,
Thanks for sharing the tips for the chick peas and also the spices. I guess they "think" we know these things already LOL

 

[TheGoofyMama]

This was just sent by the Disney Cruise Lines, Disney Magic

They seem to have left some things out though. I've written them back.

"Colonial style Venison Medallions With Roasted Cocotte Potatoes,
Redcurrant Sour Cream, Buttered Cabbage Served with a Juniper Berry
glaze"


Serves 10 Pax

Ingredients Preparations
2lb Venison medallions
1ea Cabbage "wedges 1" thick
4ea Baking Potato turned
2ea Pear wedges
Shredded carrot
6 oz Red Currant jelly
12 oz Sour cream
1 qt Veal jus
60 ml Port wine
4 oz Juniper berries
4 oz shallots chopped
thyme chopped
0.25 qt Heavy Cream
0.25 qt Sour Cream

Method
Blanch the cabbage and grill and keep warm
Blanch the potato and toss with a little veal jus and chopped parsley
Blanch the pear and scoop the center
Whisk the sour cream with red currant jelly

Melt the butter saute the shallots and add the port wine and berries
Add the veal jus and reduce to glaze consistency
Add heavy cream and sour cream

 

[TiggerXx]

Does anyone have the recipe for the sauteed scallops and black tiger shrimp from Chefs de France? I had it this year, and no matter how many other scallop or shrimp dishes I've had, or tried to make, it just doesn't compare.

 

[Jodijo]

Does anyone have the complete recipe for Earl's Poulet with Spinach & Garlic Bread Pudding from Cinderella's Royal Table? I know it is an older recipe. They don't serve it anymore. I found it on 2 other sites but it is incomplete. The recipe calls for a Chicken glaze but it is not included in either one. Your help is greatly appreciated.

 

[BahamasBride03]

This thread is amazing!!!!

Does anyone have the recipe for the sauteed mushrooms from the Yachtsman steakhouse? We loved those.

thanks!

 

[Tatania]

Just in time for St. Patrick's Day, the Orlando Sentinel pubished:


Raglan Road's Boxty Bradan
Raglan Road Restaurant and Pub, Downtown Disney
Yield: 9 generous servings.

1 cup grated raw potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs, lightly beaten
About 1/4 cup milk
Butter or oil for frying
Melted butter as needed
18 smoked salmon florets (roll thin slices around your finger and twist)

Salmon sauce:
4 tablespoons creme fraiche (see note)
Freshly chopped chives to taste
1. Place grated raw potato in a clean cloth and twist to remove excess moisture.
2. Combine raw potatoes, mashed potatoes and eggs. Whisk flour, salt and baking powder. Fold into potato mixture. Add enough milk to make a batter.
3. Heat butter or oil in a heavy skillet on medium heat. Drop potato batter by heaping tablespoons into the hot pan. Brown on both sides, 3-4 minutes per side. Lightly brush each boxty with melted butter.
4. To serve, place 2 boxty potatoes on a plate. Top each with a salmon floret. Whisk creme fraiche and chives to a creamy consistency and lightly drizzle over the salmon. Repeat with remaining boxty potatoes and salmon.

Recipe note: Creme fraiche is a matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture.

 

[TheGoofyMama]

Just in time for St. Patrick's Day, the Orlando Sentinel pubished:


Raglan Road's Boxty Bradan
Raglan Road Restaurant and Pub, Downtown Disney
Yield: 9 generous servings.

1 cup grated raw potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs, lightly beaten
About 1/4 cup milk
Butter or oil for frying
Melted butter as needed
18 smoked salmon florets (roll thin slices around your finger and twist)

Salmon sauce:
4 tablespoons creme fraiche (see note)
Freshly chopped chives to taste
1. Place grated raw potato in a clean cloth and twist to remove excess moisture.
2. Combine raw potatoes, mashed potatoes and eggs. Whisk flour, salt and baking powder. Fold into potato mixture. Add enough milk to make a batter.
3. Heat butter or oil in a heavy skillet on medium heat. Drop potato batter by heaping tablespoons into the hot pan. Brown on both sides, 3-4 minutes per side. Lightly brush each boxty with melted butter.
4. To serve, place 2 boxty potatoes on a plate. Top each with a salmon floret. Whisk creme fraiche and chives to a creamy consistency and lightly drizzle over the salmon. Repeat with remaining boxty potatoes and salmon.

Recipe note: Creme fraiche is a matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture.

Hi Tatania,
I just wanted to let you know that I set out to help you collect Raglan Road recipes yesterday. I called the Orlando restaurant and they were so rude to me. They insisted that if I wanted a recipe that I had to order the cookbook for 30.00. The day manager "David" was such a jerk , I couldn't believe his attitude. Ginger, the girl answering the phone was ok but still not helpful.
Neither could tell me if the recipe I wanted was even in the book.
Meanwhile I called Portabello Yacht Club for a recipe that I really wanted and they were so nice and helpful and gave me no problem at all.

I did try though,
I was hoping to surprise you with a couple of new ones.

 

[disney54us]

Okay no word from lynninpa???? I think we need to be concerned. Anyone have any suggestions as to how we can check on her???

 

[apostolic4life]

Okay no word from lynninpa???? I think we need to be concerned. Anyone have any suggestions as to how we can check on her???

Unless someone knows her on a personal note, we may not get any info quickly. I do hope she is well........I will keep her in my prayers till we hear something.......

 

[disney54us]

Unless someone knows her on a personal note, we may not get any info quickly. I do hope she is well........I will keep her in my prayers till we hear something.......

No, but do you think that if we contact the dis boards, not they they would give out info but since we all register they may make contact with her??? It's not that this is someone we are stalking but it is obvious that she has put much time and effort into this thread (indexing, request etc.), an it is odd that she would just go missing. What's more strange is that tatiania said her last post here was 2/27, and someone checked her profile and said she was signed in on 3/08, no post though. Even to say lots going on just checking in and will catch up later, or something to that effect. Just hope all is well w/her and her family.

 

[greeneeyes]

Okay no word from lynninpa???? I think we need to be concerned. Anyone have any suggestions as to how we can check on her???

Some schools have started having Spring break already, maybe she is away?

 

[Candid]

Some schools have started having Spring break already, maybe she is away?

I pm'd one of her children....i'll post as soon as i get a reply

 

[disney54us]

I pm'd one of her children....i'll post as soon as i get a reply

, hopefully we'll get word and all is well!!

 

[TigerKat]

I pm'd one of her children....i'll post as soon as i get a reply

Hoping all is well.

 

[TheGoofyMama]

* Exported from MasterCook *

Lake Buena Vista Club Spinach Salad and House Dressing

Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
House Dressing:
1/2 Cup Dairy Sour Cream
2 Cups Mayonnaise
1 Can Anchovies -- (2 ounces) drained, finely minced
2 Teaspoons Garlic -- finely minced
1 Tablespoon White Vinegar
1/4 Teaspoon Worcestershire Sauce
1/8 Teaspoon Dried Oregano Leaves -- rubbed
Spinach Salad:
4 Cups Fresh Spinach Leaves -- torn
1 Cup Mushroom -- thinly sliced
1/2 Cup Red Onion -- thinly sliced into rings

For the Dressing: Blend all ingredients well. Refrigerate 24 hours before
using. Makes about 2 1/2 cups. Refrigerate any unused portions.

For the Salad: Combine vegetables with an amount of house dressing to suit
your taste or about 1/2 cup. Dressing may be thinned with water if a less
think dressing is desired.

Description:
"Lake Buena Vista Club, Lake Buena Vista Communities"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 805 Calories; 94g Fat (97.5%
calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 39mg
Cholesterol; 667mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 8 Fat;
0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

[TheGoofyMama]

* Exported from MasterCook *

Farmers Market Tuna Salad
"Farmers Market, The Land, EPCOT"

Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Chunk Light Tuna Packed in Water -- (6 1/2 ounces)
1 Can Chunk Light Tuna Packed in Oil -- (6 1/2 ounces)
1/2 Cup Ground Celery
1/2 Cup Mayonnaise
1/4 Cup Pineapple -- crushed and drained
1/2 Teaspoon Lemon Juice
1/2 Teaspoon Worcestershire Sauce
1/4 Teaspoon White Pepper

Put tunas and celery in a strainer and drain overnight in the
refrigerator. Chop tuna very fine.

Mix tuna and celery with remaining ingredients until well blended. Chill
for at least 1 hour before serving.

Description:
"Farmers Market, The Land, EPCOT"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 203 Calories; 23g Fat (96.6%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
10mg Cholesterol; 163mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 2
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

[TheGoofyMama]

* Exported from MasterCook *

Macaroni Salad
"Papeete Bay Verandah, Polynesian Village Resort"

Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups Cooked Macaroni -- (3/4 cup uncooked)
1/2 Cup Green Pepper -- diced, blanched
1/4 Cup Canned Mushroom -- sliced
1/4 Cup Cooked Peas
2 Tablespoons Pimiento -- diced
1 Cup Cooked Ham -- diced
1 Tablespoon Mayonnaise
1 Teaspoon Dairy Sour Cream
2 Teaspoons Prepared Yellow Mustard
Salt and Pepper -- to taste

Drain and cool macaroni. Mix lightly with remaining ingredients until well
blended. Chill. Refrigerate any unused portions.

Description:
"Papeete Bay Verandah, Polynesian Village Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
"http://groups.yahoo.com/group/Walt_Disney_World_Recipes/"

Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 250 Calories; 7g Fat (26.3%
calories from fat); 12g Protein; 34g Carbohydrate; 2g Dietary Fiber; 20mg
Cholesterol; 529mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

[TheGoofyMama]

* Exported from MasterCook *

Mexican Shrimp Salad
"Top of the World, Contemporary Resort"

Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 Pound Frozen Bay Shrimp -- (10 ounces) cooked
1 1/3 Cups Frozen Peas
1 1/3 Cups Frozen Whole Kernal Corn
2 Cups Water
1/2 Teaspoon Salt
1/4 Teaspoon Mayonnaise
1 1/2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Freeze Dried Dill Weed
1/4 Teaspoon Tabasco Sauce
1/4 Cup Pimiento -- diced, drained
1/4 Teaspoon Seasoned Salt
Crisp Greens

Defrost shrimp in refrigerator overnight. Drain well. Cook peas and corn
in 2 cups water with 1/2 tsp salt for 1 to 2 minutes. Drain well and cool.

Combine mayonnaise with worcestershire, dill, tabasco, pimiento and
seasoned salt, blending well. Put shrimp and vegetables ina bowl, add
mayonnaise and seasonings and mix lightly to blend into shrimp and
vegetable mixture. Cover and chill in refrigerator for at least 4 hours.
Serve on crisp greens.

Description:
"Top of the World, Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
"http://groups.yahoo.com/group/Walt_Disney_World_Recipes/"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 41 Calories; trace Fat (9.1%
calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 431mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0