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Old 02-14-2008, 01:57 PM   #1426
quiltymom
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Jambalaya - French Market, Disneyland

I'm adding one of my favorite recipes from Disneyland (I hope you don't mind!). I have this dish just about every time we go there, and it never disappoints! And it tastes just the same as what they serve at the Blue Bayou, too. I've made it quite a few times, and it's just as yummy, even without the atmosphere of DL!

Jambalaya
from the Cooking with Mickey Around Our World cookbook

1 pound diced boneless fresh pork
3 tablespoons vegetable oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon garlic powder*
1 16-oz can tomatoes
1-1/4 cup uncooked rice
1 quart water**
1 tablespoon granulated chicken bouillon**
1-1/2 cups diced onions
1 cup diced celery
1 cup diced green pepper
3/4 cup diced zucchini squash
1 teaspoon chopped yellow chili pepper
1/4 cup chopped green onions
1 tablespoon chopped parsley
1 cup diced ham
1 cup Polish sausage (Kielbasa), diced
1 cup Italian sausage (Pepperoni), diced
1 cup cut okra
1-1/2 cups small shrimp, defrosted.

* I have substituted 2 fresh minced garlic cloves instead.
** I substitute one quart chicken stock in place of the water & bouillon

In a large saucepan, saute pork in oil over medium heat for 15 minutes, stirring occasionally. Add pepper, thyme, garlic powder and tomates. Cover and cook for 15 minutes. Add water, rice, bouillon, onions, celery, green pepper, zucchini, chili peppers, green onions & parsley. Bring to a boil, stir to blend ingredients, cover and simmer 10 to 15 minutes, stirring once or twice. Add remaining meats, cook for 10 minutes longer. Add okra and shrimp and cook 3 to 5 minutes longer. Serve hot.
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Last edited by quiltymom; 11-21-2011 at 10:17 AM.
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Old 02-14-2008, 03:29 PM   #1427
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how about more DL recipes 3 cheese monte cristo from cafe orleans would be wonderful!
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Old 02-14-2008, 04:35 PM   #1428
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Quote:
Originally Posted by jemilah View Post
how about more DL recipes 3 cheese monte cristo from cafe orleans would be wonderful!
I've not heard about this one. Is it something new?
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Old 02-14-2008, 05:24 PM   #1429
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Quote:
Originally Posted by sconnell View Post
lynn, could you pretty please put a link to the request post on the first post? Right under where it says to check it out would be great.
Thanks!
Hmmm...I know how to post a link to another thread yet could not figure out how to post a link to a particular post. So I just did something I had been thinking about doing for some time now-I made post 2 the Requested Recipes list so it is just under the Recipe Index post. What do you think?

Last edited by lynninpa; 02-14-2008 at 07:42 PM.
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Old 02-14-2008, 06:28 PM   #1430
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Quote:
Originally Posted by quiltymom View Post
Jambalaya
Thanks for another great recipe! Which restaurant in DL is this from, quiltymom?
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Old 02-14-2008, 06:30 PM   #1431
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Quote:
Originally Posted by jemilah View Post
how about more DL recipes 3 cheese monte cristo from cafe orleans would be wonderful!
I'll look around for you, jemilah, and will also add it to the list of Requested Recipes.
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Old 02-14-2008, 07:07 PM   #1432
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Quote:
Originally Posted by jemilah View Post
how about more DL recipes 3 cheese monte cristo from cafe orleans would be wonderful!
I found the following posted by a CM that used to work at Cafe Orleans. It's a start! I will keep looking for the "whole" recipe for you.

Three Cheese Monte Cristo Sandwich- NO MEAT. Slice of Swiss, Brie, and Gorgonzola cheese between two slices of bread, battered and deep-fried. Covered in powdered sugar, served with a side of berry puree (a blackberry jam)-- a SWEET sandwich. Vegetarian -- but fried in same oil as the regular Monte Cristo at the Blue Bayou (which is posted all over the internet)

Last edited by lynninpa; 02-15-2008 at 04:17 PM.
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Old 02-14-2008, 07:27 PM   #1433
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Cool Raglan Road: Ger’s Bread & Butter Pudding

Raglan Road: Ger’s Bread & Butter Pudding Including the Butterscotch & Custard Sauce Recipes!
Note: This recipe comes straight from RR’s Head Chef’s cookbook.

2 oz. raisins
2 ½ Tbsp. Irish Mist
¾ stick butter, at room temp
12 slices medium-sliced white bread, crust removed
1 1/3 cups cream
1 1/3 cups milk
4 egg yolks
1/3 cup caster sugar
2 eggs
Soak raisins in Irish Mist overnight. Drain off excess.
Preheat oven to 350. Generously butter an ovenproof dish. Using the remaining butter, butter both sides of bread slices & cut each into fourths.
Arrange a single layer of bread slices in the dish, slightly overlapping. Scatter with some raisins. Repeat with one more layer of bread then raisins. Press down gently.
Heat the cream & milk until just to a boil. Remove from heat. Meanwhile, whisk together the egg yolks & sugar in a heatproof bowl over simmering water until thickened. Remove from heat and beat in the cream mixture.
Pour two-thirds of the custard mixture over the bread and let stand for 30 minutes.
Pour remaining custard over soaked bread in dish and arrange the rest of the bread on top. Press down firmly so the custard comes halfway up the bread. Bake 30 to 35 minutes or until golden brown.

BUTTERSCOTCH SAUCE
½ stick unsalted butter
4 Tbsp. light muscovado sugar
2 ½ Tbsp. clear honey
2 ½ Tbsp. double cream
Place butter sugar, and honey in a small pan. Bring to a boil over moderate heat, stirring until sugar has dissolved. Reduce heat. Add cream and simmer 2 to 3 minutes until thickened.

EGG CUSTARD
2 ¾ cups milk
6 egg yolks
3 ¾ Tbsp. caster sugar
a few drops of pure vanilla extract
Bring milk to scalding point in a nonstick pan. Meanwhile, place the egg yolks in a bowl with the sugar & vanilla stirring to combine. Slowly, whisk the hot milk into the egg mixture. Wipe out the pan and pour in the egg mixture and cook, stirring constantly, for about 10 minutes until thickened. Do not let boil!

Last edited by lynninpa; 02-14-2008 at 07:34 PM.
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Old 02-14-2008, 08:19 PM   #1434
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Quote:
Originally Posted by lynninpa View Post
Hmmm...I know how to post a link to another thread yet could not figure out how to post a link to a particular post. So I just did something I had been thinking about doing for some time now-I made post 2 the Requested Recipes list so it is just under the Recipe Index post. What do you think?
Awesome! It's right under the recipes so it looks as if it belongs there. Thanks for taking the time.
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Old 02-14-2008, 10:11 PM   #1435
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Jambalaya

I love jambayala though it's not easy to get authentic ingredients in the Pacific Northwest.

For fun and comparison, here is the Jambalaya recipe from Chef Ricky Hidalgo and Blue Bayou. It looks more complicated.

Jambalaya
Blue Bayou, Chef Ricky Hidalgo, Downtown Disney
(There are 4 parts to making this!)

Part 1: Jambalaya Sauce Ingredients
3 oz. Margarine
1 Cup Yellow Onion diced
1 Cup Green Bell Pepper
1.5 oz. Chicken Base
1 1/4 Cup Tomato Paste
1/8 tsp. White Pepper
1 tsp. Tabasco Sauce
1 tsp. Oregano, dried
1 tsp. Basil, dried
2 tsp. Garlic, fine chopped
1 Cup Celery, diced
6 Cups Water, hot
4 Cups Tomatoes, diced
1 tsp. Salt
1 tbsp. Cayenne Pepper
1 tsp. Thyme

1. In a saucepan melt down the margarine. Add the onion, celery and bell pepper, cook for 4 minutes.
2. Add bay leaf, garlic, oregano, thyme and basil.
3. Cook for 2 minutes and stir constantly.
4. Add water, chicken base, Tabasco, salt, cayenne and white pepper.
5. Bring to a boil and simmer for about 15 minutes.

Part 2: Cajun Seasoning Ingredients
1 tsp. Salt
1 tbsp. Chili Powder
1 tsp. Cayenne Pepper
1 tbsp. Gumbo File
1 tsp. Cumin
1 tsp. Thyme
1/2 tbs. Mustard Ground
1 tsp. White Pepper
1 tbsp. Paprika
1 tsp. Garlic Granulated
1 tbsp. Oregano, dried

Place all items in a bowl and mix well.

Part 3: Cajun Rice Ingredients
2 oz. Margarine
2 oz. Yellow Onions
2 tbsp. Cajun Spices
2 tbsp. Cajun Seasoning
2 oz. Green Bell Pepper
1 lb. Rice, Long Grain
3 Cups Water

1. In a thick pan, melt down the margarine, add peppers and onions and cook for 4 minutes.
2. Add rice and cook for 2 minutes, stirring constantly. Add Canjun Rice Seasonings and cook for another minute.
3. Add hot water and bring to a boil, reduce heat to a low simmering, cover and let the rice absorb all the liquid, about 20 minutes.

Part 4: Jambalaya Ingredients
4 tbsp. Salad Oil
2 tsp. Garlic, Fine Chopped
2 oz. Yellow Bell Pepper, diced
8 oz. Shrimp (Raw, small sized)
1 1/2 Cups Jambalaya Sauce
14 oz. Chicken Chunks
2 oz. Red Bell Pepper, diced
2 tsp. Garlic, Fine Chopped
5 oz. Andouille Sausages, sliced in Bias

1. In a hot skillet, add the oil. When the oil is hot, add the chunks of chicken, spread out the chicken on the pat to get a nice brown color. Cook it for about 3 minutes on one side and turn them over and cook for another 3 minutes.
2. Add bell pepper, cook for another 2 minutes. Add shrimp garlic and sausages, cook mixture for 3 minutes or until shrimp are almost cooked all the way through, add the sauce and cook for another 3 minutes.
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Old 02-15-2008, 08:19 AM   #1436
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Question France's French Onion Soup recipe

I've searched high and low and cannot find any mention of the recipe for this soup. Can anyone post it or directi me to the location of where it's already posted? It's absolutely delicious and I would be soooooooo appreciative.
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Old 02-15-2008, 08:35 AM   #1437
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Good morning everyone! Just wanted to report that last night DH and I made the macaroni & cheese with the red wine sauce from Jiko. It came out pretty good! Now, DH and I are not chefs by any means, so I'm sure if we were bigger into cooking, it may have came out a little better, but it still came out good. One thing to note, I cut the recipe for the red wine sauce in half (as well as that for the mac and cheese) but it came out A LOT thicker than what it was when I had it in Jiko. Not exactly sure why that was, but like I said, if I was more experienced in the kitchen I could probably have rectified that.

Anyway, it was a great recipe - not quite the wow! factor you get when you eat it at Jiko - but still a good dinner!
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Old 02-15-2008, 12:37 PM   #1438
quiltymom
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Quote:
Originally Posted by lynninpa View Post
Thanks for another great recipe! Which restaurant in DL is this from, quiltymom?
It's from the French Market in New Orleans Square. There's nothing like eating that jambalaya while listening to a live jazz band! I guess I know where we'll be eating dinner come this summer!

Quote:
Originally Posted by jemilah View Post
how about more DL recipes 3 cheese monte cristo from cafe orleans would be wonderful!
Quote:
Originally Posted by lynninpa View Post
I found the following posted by a CM that used to work at Cafe Orleans. It's a start! I will keep looking for the "whole" recipe for you.

Three Cheese Monte Cristo Sandwich- NO MEAT. Slice of Swiss, Brie, and Gorgonzola cheese between two slices of bread, battered and deep-fried. Covered in powdered sugar, served with a side of berry puree (a blackberry jam)-- a SWEET sandwich. Vegetarian -- but fried in same oil as regular Monte Cristo (which is posted all over the internet)
I was reading in my Unofficial Guide to Disneyland last night and they said it was "Swiss, Mozzerella & double cream Brie." I've never heard of double cream Brie before! But I do believe that it would have a much better flavor using the Gorgonzola than the Mozzerella, and maybe not as stringy, either! So, my vote is for that combo!

Now I'm hungry again.
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Old 02-15-2008, 01:15 PM   #1439
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I would love the Jungle Juice recipe. This is served at the Tusker House for Donald's Safari Character Breakfast.
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Old 02-15-2008, 02:12 PM   #1440
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Sleepy Hollow Caramel Corn

I love this caramel corn so I got this recipe from guest relations. My family makes this all the time and to us it tastes just like the popcorn in the park!

6 qts. popped popcorn
2 c. packed brown sugar
1 c. butter or margarine
1/2 c. corn syrup
1 tsp. salt
1 T. vanilla extract
1/2 tsp. baking soda

Place popcorn in a large bowl and set aside. In a saucepan, combine brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 9 x 13-inch baking pans. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in air-tight containers or plastic bags. Yield: about 5 1/2 quarts.
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