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Old 11-04-2007, 10:04 AM   #211
Buckeye Gal
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Cream of Shrimp with Leeks
Coral Reef Restaurant, EPCOT
Source: "Cooking with Mickey" Volume II

Yield: 8 to 10 appetizer servings

2 quarts chicken stock or broth
1 pound raw small shrimp (40-50 count)
8 slices bacon, diced small
2 cups leeks, finely diced
1/2 cup carrots, chopped
1/2 cup shallots, chopped
1/4 cup butter
1/2 cup dry white wine
2 bay leaves
1 sprig thyme
4-5 parsley stems
4-5 peppercorns
1 cup heavy cream
Salt
Pepper

Garnish: 1/4 cup leeks, blanched and julienned
  • Bring chicken stock to a boil.
  • Add shrimp and cook until tender (just until they become pink)
  • Remove shrimp and cool in cold water to stop cooking process. Save stock for use later.
  • In a heavy pot, cook bacon until tender. Drain the fat.
  • Add butter, leeks, carrots, shallots, herbs, and peppercorns.
  • Cook until tender.
  • Add wine and reduce by half.
  • Add chicken stock and simmer for 45 minutes.
  • Place everything in a food processor and puree.
  • Strain back into pot through a fine-mesh strainer and bring back to a boil.
  • Add cream and salt and pepper to taste.
  • Cut shrimp in half and add back into soup.
  • Garnish individual cups of soup with blanched leeks.
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Old 11-04-2007, 10:15 AM   #212
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This one will give the kids a jolt of energy, but it is a favorite for a special treat!

Peanut Butter PlayDough
Coral Reef Restaurant, EPCOT

1 cup smooth peanut butter
1/2 cup light corn syrup
1/2 tablespoon vanilla extract
1 1/4 cups powdered sugar
  • Mix peanut butter, corn syrup, and vanilla together by hand or in an upright electric mixer with paddle.
  • Gradually add powdered sugar.
  • Use an ice cream scoop to serve. Decorate with cookies, candies, and pretzels or your favorite goodie. Also good to roll up into little balls and put in some chocolate ice cream!!
  • If it's not used immediately, store covered at room temperature.
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Old 11-04-2007, 11:03 AM   #213
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Whispering Canyon's Apple-Carmel Pie; Serves 12

Ingredients:

CRUST
1/2 cup all-purpose flour
13 1/2 oz. package refrigerated sugar cookie dough at close to room temperature

FILLING
2 1/4 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch thick slices (I sliced them thinner)
1/2 cup granulated sugar (cut back if desired)
1/8 cup all-purpose flour
3/4 tablespoon chopped candied ginger
3/4 cup caramel topping

CRUMB TOPPING
2 1/4 cups all-purpose flour
1/2 cup granulated sugar (cut to 1/3 cup if desired)
1/2 cup dark brown sugar, packed (same as above)
3/4 cup (1 1/2 sticks) butter or margarine, melted
1 1/2 teaspoons vanilla extract

ICING
3/4 cup confectioners' sugar (but icing not really needed)

Baking Instructions:


Preheat oven to 350 degrees F.

Coat the bottom and inside of a 9-inch springform pan with nonstick cooking spray.

At medium-low speed, beat the flour and the dough until combined.

Press the sugar cookie dough into sides and bottom of pan, creating a 1/4-inch thick crust.

In a mixing bowl, toss the apples with sugar, flour, ginger and cinnamon. Spoon into prepared crust.

Spoon on caramel topping.

Cover tightly with aluminum foil and bake one hour.

While pie is baking, in a mixing bowl at low speed, combine flour, granulated sugar, brown sugar and cinnamon.

Increase speed to medium; gradually add butter and vanilla, beating until wet crumbs form.

After pie has baked for one hour, remove from oven and uncover.

Sprinkle crumb mixture over top of warm pie.

Cover exposed edges of crust with aluminum foil to prevent burning.

Bake, uncovered, for 20-25 minutes or until lightly browned.

Cool on rack and remove sides from the pan.

Stir together the confectioners' sugar with enough water (but not too much!) to make icing. Transfer to a plastic food storage bag, snip one corner, and drizzle over crumbs. Serve with vanilla ice cream, if desired.

The apple peeling, coring & slicing takes the most time of anything else. I peeled first, and as I did each apple, I coated each with a dash of lemon juice to prevent browning. I also used a mandoline slicer to slice the apples about 1/8 of an inch thick, which made a difference in how dense & flavorful the apples were in the pie.

Hope you enjoy it!
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Old 11-04-2007, 11:48 AM   #214
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Quote:
Originally Posted by teruterubouzu View Post
Brown Derby Grapefruit Cake
Thanks for posting, teruterubouzu!
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Old 11-04-2007, 11:50 AM   #215
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Quote:
Originally Posted by Buckeye Gal View Post
Cream of Shrimp with Leeks,
Coral Reef Restaurant, EPCOT
Sounds yummy! Thanks, Buckeye Gal!
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Old 11-04-2007, 11:52 AM   #216
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Quote:
Originally Posted by Buckeye Gal View Post
Peanut Butter PlayDough,
Coral Reef Restaurant, EPCOT
Cool idea! Thanks for posting the recipe!
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Old 11-04-2007, 11:53 AM   #217
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Quote:
Originally Posted by ILuvDVC2 View Post
WCC: Caramel Apple Pie
Yummmy! Thanks, ILuvDVC2!
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Old 11-04-2007, 11:58 AM   #218
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Thanks for posting, I am subscribing to come and look through all these
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Old 11-04-2007, 01:11 PM   #219
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Sticky Toffee Pudding

Has anyone ever gotten one for the Sticky Toffee Pudding at the Rose and Crown? That is just so yummy!
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Old 11-04-2007, 04:38 PM   #220
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Rose & Crown: Sticky Toffee Pudding

Rose & Crown: Sticky Toffee Pudding


12 oz. dates, chopped and blanched
8 oz. hot water
2 tsp. vanilla bean
2 tsp. baking soda
1 lb. all-purpose flour
2 tsp. baking powder
4 oz. unsalted butter
12 oz. sugar
2 whole eggs
1/4 tsp. salt

Chop dates and add to hot water. Stir in vanilla and baking soda. Cream butter and sugar, then add eggs one at a time. On low speed add half flour and baking powder and all of the liquid; mix until combined. Fold in rest of flour to mixture. Fill greased molds halfway and bake 15 minutes at 325 degrees F.

Butter Rum Toffee Sauce
1 oz. butter
4 oz. heavy cream
3 oz. dark brown sugar
1/2 oz. dark rum
Combine butter, sugar, and cream; bring to a boil. Remove from heat and add rum. Stir until all is incorporated.

Custard Sauce
8 egg yolks
3 oz. castor sugar
1 vanilla bean
½ pint milk
½ pint heavy cream
Beat the egg yolks and sugar together in a bowl until well blended. Scrape the insides of the vanilla pod into the milk and cream, adding the pod too, and bring to the boil. Sit the bowl over a pan of hot water and whisk the cream into the egg yolks and sugar. As the egg yolks cook, the custard will thicken. Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and the pod from the custard. Stir the sauce occasionally until cool, to prevent a skin forming.
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Old 11-04-2007, 05:59 PM   #221
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Quote:
Originally Posted by LUVMYTINK View Post
It was for the dinner buffet. The name skips my mind for the moment, but it was the penne pasta dish with the Asiago cheese & bacon. If I remember the name I will let you know.
Sounds delicious - we'll look for it on the buffet when we go and see if we can get the recipe!
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Old 11-04-2007, 06:05 PM   #222
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Cool Requested Recipes: Updated 02.13.08

I Have made up a list of the REQUESTED RECIPES. If you have any of these recipes , please do share! Yet please do not reply to this post! Instead, go to the corresponding post number to reply. Thanks!

Table Service Dining Spots

1317 & 1404: Cupcakes (Main Street & Resorts)

1900 PARK FARE
68 & 161: Mac & Cheese
1413: Chorizo Stuffed Roast Pork

ALFREDO'S
756: Antipasto Platter

ARTIST POINT
342: House Salad Dressing

BIG RIVER GRILLE
384: Beer Cheese Soup

BOATWRIGHTS
95: Three Cheese Hash Brown Potatoes

BOMA
931: Coconut Pudding? Mousse?
1218: Fried Oreos

CALIFORNINA GRILL
1016: Butternut Squash Ravioli

CAPE MAY CAFE
628: Corn Chowder
629: Penne Pasta with Chicken & Black Olives

CHEFS de FRANCE
914: Gratin de Macaroni

CINDERELLA’S ROYAL TABLE
124: Pretzel Bread
393: Roasted Shallot Vinaigrette (BLT Salad)
782: Crab Cakes

CONCOURSE STEAKHOUSE
879: Tomato & Mozzarella Salad

CORAL REEF
7: Key Lime Dressing (House Dressing)
1262: Baileys & Jack Daniels Mousse

CRYSTAL PALACE
4: Mediterranean Pasta Salad
177: Flan
177: Key Lime Pie
597: Vegetable Frittata

ESPN
589: Cucumber Salad

HOLLYWOOD & VINE
932: Seafood Pasta Dish

JIKO
154: Short Ribs
566: Roasted Golden Chanterelle Soup
1229: Oak Grilled Filet

KONA CAFE
728: Tuna Oscar
937: Crab Cakes

Le CELLIER
187: Steak & Noodle Stirfry
621: Sweet Potato Puree

LIBERTY TREE TAVERN
45, 991 & 1010: Grilled/Griddled Pound Cake
355: The Sandwich From Around The World
557: Ooey Gooey Toffee Cake
1179: Green Beans

NARCOOSSEE'S
236: Scalloped Potatoes

'OHANA
488: Spicy Sweet & Sour Peel & Eat Shrimp

OLIVIA'S
355: Carribean Barbeque Grouper
1022: Pina Colada Bread
1070: Shrimp & Artichoke Dip

RAGLAN ROAD
1032: Scallop Forest

ROSE & CROWN
632: Smoked Salmon Appetizer

SHUTTERS
403: Potatoes

SOMMERFEST
12: Goulash

SPOODLES
706: Rigatoni
923: Breakfast Bread Pudding?

TONY'S TOWN SQUARE
202: Pumpkin Soup

TRAIL'S END
436: Chili

WHISPERING CANYON CAFE
825: Western Chicken Pasta

YACHTSMAN STEAKHOUSE
1423: Seafood Salad

Counter Service Dining Spots

CASEY'S CORNER
370: Spicy Relish

FOUNTAIN VIEW BAKERY
205: Breakfast Pocket

MAIN STREET BAKERY
49: Citrus Layer Cake

MARA (AKL)
30 & 68: Pizza

OKW
1382: Breakfast Potatoes

POP Century
188: Asian Chicken Salad

TUSKER HOUSE
644: Bean, Carrot & Mushroom Dish

Kiosks

JAPAN
166: Crispy Sukiyaki Beef Roll


Last edited by lynninpa; 02-13-2008 at 07:10 PM. Reason: updating list
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Old 11-04-2007, 07:42 PM   #223
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Quote:
Originally Posted by lynninpa View Post
I Have made up a list of the REQUESTED RECIPES. If you have any of them , please do share! Yet please do not reply to this post! Instead, go to the corresponding post number to reply. Thanks!

CORAL REEF
POST #7: Key Lime Dressing

CRYSTAL PALACE
4: Mediterranean Pasat Salad
177: Flan
177: Key Lime Pie

SOMMERFEST
12: Goulash

Le CELLIER
19: Pretzel Bread
166: Duck Confit
187: Steak & Noodle Stirfry

MAIN STREET BAKERY
19: Cinnamon Rolls
49: Citrus Layer Cake

MARA (AKL)
30 & 68: Pizza

LTT
45: Griddle Pound Cake

1900 PARK FARE
68 & 161: Mac & Cheese

SAN ANGEL INN
70: Crema de Elote (corn chowder)

SCI FI
74: 7 Bean Chili
85: BLT Soup
182: Shrimp Penne Pasta

BOATWRIGHTS
95: Potatoes

CRT
124: Pretzel Bread

'OHANA
162: Mesquite Grill Turkey

BOMA
166: M'Hencha
166: Melktart

JAPAN: KIOSK
166: Crispy Sukiyaki Beef Roll

KONA CAFE
170: Mahi Mahi

CALIFORNINA GRILL
172: Honey Crucnh Cake

EARL OF SANDWICH
183: Bread

FOOD & WINE FESTIVAL
188: Maple Custard with Almond Crumb Topping (Cananda)

POP Century
188: Asian Chicken Salad

TONY'S TOWN SQUARE
202: Pumpkin Soup

FOUNTAIN VIEW BAKERY
205: Breakfast Pocket

Still looking for the mussel appetizer from Le Cellier as well.
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Old 11-04-2007, 07:49 PM   #224
lynninpa

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Quote:
Originally Posted by lizzyb View Post
Still looking for the mussel appetizer from Le Cellier as well.
Oh my gosh, how could I forget that one?! That is the one recipe I want more than any other. Thanks, lizzyb!
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Old 11-04-2007, 08:29 PM   #225
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Originally Posted by lynninpa View Post
Oh my gosh, how could I forget that one?! That is the one recipe I want more than any other. Thanks, lizzyb!
No problem. I sure hope we can get that one.
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