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Old 09-10-2007, 08:25 PM   #31
Cheshire Figment
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STRAWBERRY SOUP From 1900 Park Fare

INGREDIENTS:

16 oz Strawberries (frozen variety, thawed with juice and pureed)
16 oz Sour Cream
1 tbls Lemon Juice (frozen variety, reconstituted, not concentrated)
2 tbls Vanilla Extract
3 oz Sifted Powdered Sugar (by cup measure)
1 tbls Grenadine Syrup
2 oz Half-and-Half

METHOD OF PREPARATION:

Mix strawberries and sour cream, beat slowly until well mixed. While mixing, add grenadine, lemon juice, vanilla extract and sugar until a smooth consistency. Add half-and-half and mix for five seconds. Chill, shake well before serving. Fresh strawberry halves may be added as a garnish.
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Old 09-10-2007, 08:31 PM   #32
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Fettucini Alfredo

Ingredients:

1 lb. fresh fettuccine noodles

4 quarts boiling, salted water

1 cup unsalted Plugra butter, softened
( This is a key ingredient in this recipe. It doesn't have to be Plugra but it should be a European butter with a high fat content of 80% or more. Alfredo's does not use cream in their recipe because they use a higher fat butter to give the sauce its creaminess.)

1/3 to 1/2 cup Parmesano Reggiano cheese, freshly grated. Alfredo's uses Emillia brand, but any Reggiano parmesan (not the shaker green can stuff) will do. Aged Reggiano has more of a nuttier flavor.

Method:

Melt Plugra butter over very low heat. Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency. Drop fettuccine in boiling salted water. Cook until noodles float to the top of the pot (2 to 3 minutes). Drain immediately and place in large pasta bowl; toss with sauce. Garnish with freshly cracked black pepper.
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Old 09-11-2007, 03:33 PM   #33
lynninpa

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Fettuccine Alfredo and Strawberry Soup! Thanks for two great recipes, Cheshire Figment!
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Old 09-11-2007, 07:12 PM   #34
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Here's a link to the Dunbrody Kiss at Raglan Road - I made them a few months ago for Valentines Day- they turned out great, although, like the original, not really crazy about the bottom crunchy-like part. I think they will become a Valentine's Day tradition for us, but I may tweak the bottom layer...

http://www.ireland-guide.com/recipes..._day.5074.html
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Old 09-11-2007, 07:18 PM   #35
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Never had the pleasure to eat at Boma yet, so I'm not sure if these taste like the originals, but they were good...

Potatoes with Afritude
Yield: 10 servings

5 lbs. Red Skinned Potatoes (any variety of potato may be used)
2 ounces Olive Oil
3 Tbsp Curry Powder
2 Tbsp Turmeric
1 Tbsp Garlic Powder
1 Tbsp Paprika
To taste Salt and Pepper


Wash potatoes well, and cut into wedges. In a large bowl mix the spices and olive oil. Add the raw potatoes. Coat the potatoes with the spice mixture. Place the potatoes on a baking sheet, place in a preheated 350 degree oven and bake for 30 minutes.


I would absolutely love the recipe for the Mac & Cheese at Wolfgang Puck Express in the Marketplace!!! Soooooooooooo good!!!!!
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Old 09-11-2007, 08:10 PM   #36
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Originally Posted by akalittleeva View Post
Dunbrody Kiss at Raglan Road
Yummmm....thanks for posting, akalittleeva!
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Old 09-11-2007, 08:13 PM   #37
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Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by akalittleeva View Post
BOMA: Potatoes with Afritude
Thanks for another recipe! I think I will try this one this weekend!
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Old 09-11-2007, 09:04 PM   #38
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I wanted to say that this is a great idea for a thread! I'm sorry I don't have a recipe to add but thanks for all those who did!
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Old 09-12-2007, 08:15 PM   #39
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Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by Shell0616 View Post
I wanted to say that this is a great idea for a thread! I'm sorry I don't have a recipe to add but thanks for all those who did!
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Old 09-13-2007, 08:03 AM   #40
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Quote:
Originally Posted by Cheshire Figment View Post
Ingredients:

1 lb. fresh fettuccine noodles

4 quarts boiling, salted water

1 cup unsalted Plugra butter, softened
( This is a key ingredient in this recipe. It doesn't have to be Plugra but it should be a European butter with a high fat content of 80% or more. Alfredo's does not use cream in their recipe because they use a higher fat butter to give the sauce its creaminess.)

1/3 to 1/2 cup Parmesano Reggiano cheese, freshly grated. Alfredo's uses Emillia brand, but any Reggiano parmesan (not the shaker green can stuff) will do. Aged Reggiano has more of a nuttier flavor.

Method:

Melt Plugra butter over very low heat. Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency. Drop fettuccine in boiling salted water. Cook until noodles float to the top of the pot (2 to 3 minutes). Drain immediately and place in large pasta bowl; toss with sauce. Garnish with freshly cracked black pepper.
Oh my heavens, how lovely! Thank you for this recipe! Wow.. so they really only use butter and cheese? It seems like it would be so much more complicated than that!
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Old 09-13-2007, 11:57 AM   #41
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Tusker House Corn Chowder & Kona's Macadamia Nut Pancakes

I just got these to recipes last week from WDW. I have already tried the corn chowder and it tastes exactly like I remember it. I haven't had a chance to make the pancakes but I bet they'll be just as good.

Enjoy!


CORN CHOWDER

3 tbsp Butter
2/3 cup Flour
7 oz Diced Onion (1 medium)
7 oz Peeled Diced Potato (1 medium)
1 quart Milk
¼ cup Chicken Stock
13 oz Creamed Corn (1 small can)
10 oz Frozen Corn (1 small box)
2 tbsp Salt
¼ tsp White Pepper

Over low heat, melt butter, onions and sauté’ until tender/translucent. Add flour, cook approx. 5 minutes stirring continuously. Add remaining ingredients and whisk together. Simmer ½ hour or until potatoes are tender. Adjust seasoning and serve. Yield: Eight, 8 oz portions



Macadamia Pancakes with Macadamia nut Butter

Yield: 12 – 15 pancakes

Ingredients, Boatwright’s Pancakes
1¼ cups sugar
3 teaspoons baking powder
¼ teaspoon salt
2¼ cups all-purpose flour
1½ cups milk
3 each eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract


Method of Preparation
Sift flour into medium bowl
Add brown sugar, baking powder, and salt into medium bowl.
Add eggs, milk, vegetable oil, vanilla extract and beat until smooth.
If using an electric skillet pre-heat to 350 F; pre-heat griddle or skillet on medium until a few drops of water dance on the surface.
For each pancake pour ¼ cup batter onto skillet and cook on first side until bubbles form and sides look dry, flip over and cook until golden brown
Top with your favorite syrup or Honey pecan butter listed below

Ingredients, Macadamia nut Butter
One stick butter (at room temperature)
¼ cup honey
¼ cup toasted Macadamia nuts

Method of Preparation
Combine butter, honey, and toasted Macadamia.
Use a spoonful to top pancakes.
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Old 09-13-2007, 03:15 PM   #42
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Quote:
Originally Posted by cdrn1 View Post
How about one for the macadamia nut butter from Kona cafe? Or the dipping sauce that comes with the soda bread at Raglan Rd???
I think that this might be the sauce that you're looking for:

1 pint Guinness
1 pint sugar

Boil in pot and bring down to a simmer.
Leave on for 15 minutes.
Watch that it doesn't boil over.

We asked for this at Raglan Road and the chef (Caroline Ingle) came out and wrote it on an order ticket for us. We've tried using this as a marinade on steak for grilling - tasted pretty good! Just have to watch the meat so that the sugar doesn't burn.
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Old 09-13-2007, 03:26 PM   #43
lynninpa

Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by Bellona View Post
Tusker House Corn Chowder & Kona's Macadamia Nut Pancakes
Thanks, Bellona, for these great recipes!
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Old 09-13-2007, 03:32 PM   #44
lynninpa

Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by GDUL View Post
I think that this might be the sauce that you're looking for:

1 pint Guinness
1 pint sugar

Boil in pot and bring down to a simmer.
Leave on for 15 minutes.
Watch that it doesn't boil over.

We asked for this at Raglan Road and the chef (Caroline Ingle) came out and wrote it on an order ticket for us. We've tried using this as a marinade on steak for grilling - tasted pretty good! Just have to watch the meat so that the sugar doesn't burn.

Thanks, GDUL!
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Old 09-13-2007, 06:49 PM   #45
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I've made the Butternut Squash soup from Boma for Thanksgiving and it was awesome. I'm at work so I'll post tomarrow. I would love the Griddled Poundcake dessert from Liberty Tree anyone have that one????
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