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Old 03-10-2008, 02:09 AM   #1651
Tatania
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Review

I made the Pan Asian Noodles (p. 68) this weekend and just wanted to report that the recipe is excellent. I made it with half shrimp/half chicken and can highly recommend it.




Quote:
where is lynninpa??? Our thread creator seems to be MIA. I hope you are well lynninpa!!! Hope to hear from you soon!

Llyninpa: I'm also getting concerned because we've not heard from you for so long and hope that you are OK. Hopefully you'll check in soon and let us know what's up. You did such an amazing job on the index updates!
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Last edited by Tatania; 03-27-2008 at 01:09 AM.
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Old 03-10-2008, 02:12 AM   #1652
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Quote:
Originally Posted by GabbyMom View Post
I don't have the recipe for them, but does anyone have the recipe for the honey ginger chicken wings from the Concourse Steak House?

I read on the podcast blog that Pete loves them, I thought giving him the recipe would be nice.

I know with the restraunt closing soon the chances are slim but i wanted to try.

Thanks in advance
Vicky
THis recipe is from the Disney affiliated Family Fun website. They are most likely not the ones from the Concourse Steak House but you could give it a try. I would write WDW quickly with the request before the restaurant closes.

Honey Ginger Garlic Chicken Wings
Makes 4 servings

3 tbsp. honey
1/3 cup soy sauce
2-3 tbsp. vegetable oil
4 cloves garlic
2 tsp. minced ginger
2-1/2 pounds chicken wings


Step 1
In a bowl, combine the honey and soy sauce with 1/2 cup water. In a wok, heat a few tablespoons oil. Stir-fry the garlic and ginger for 30 seconds; then add the wings and cook until they are brown, about 5 minutes. Add more oil if necessary.

Step 2
Add the soy mixture to the pan and turn down the heat to simmer. Cover and cook 20 minutes, or until wings are cooked through. Stir occasionally. Remove lid, turn up heat and stir-fry the wings while the sauce is reduced to a glaze.
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Old 03-10-2008, 02:16 AM   #1653
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Quote:
Originally Posted by TheGoofyMama View Post
Lot more of these recipes to come, I am transcribing the entire book "Cooking with MICKEY around our world" 1986 edition.
I wanted to let you know how much I appreciate you doing this as this is the one Disney cookbook I don't have in my collection. I'm looking forward to the dessert section!
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Old 03-10-2008, 03:30 AM   #1654
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Marie's Strawberry and Apple Crumble




Marie's Strawberry and Apple Crumble
Raglan Road Pub and Restaurant, Pleasure Island (Chef Kevin Dundon)
Serves 6

300 g/11 ounces sugar pastry (recipe below)
1 egg yolk beaten with 2 1/2 tablespoons water
8 ounces apples, peeled, cored and cut into slices (such as Granny Smith or Coxes)
8 ounces strawberries, hulled and halved, if large
3 tablespoons caster sugar
finely grated rind and juice of 1small orange
2 tablespoons plain flour
2 tablespoons wholemeal flour
1/4 teaspoon baking powder
2 tablespoons dark muscovado sugar
1 ounce blanched almonds, finely chopped
1 teaspoon fine pinhead oatmeal
1 oz/1/4 stick butter, cut into cubes
Crème fraîche, to serve

Divide the sugar pastry into 6 pieces and used to line 6 X 4 " individual tartlet tins that are 1 1/2" deep. As this pastry is so short you may find it easier to press it into the tins in an even layer, using the tips of your fingers rather than rolling out. Arrange on a large baking sheet and chill for at least 15 minutes to allow the pastry to rest.
Preheat the oven to 350°F. Line each pastry case with a circle of non-stick parchment paper that is first crumpled up to make it easier to handle. Fill with baking beans and bake for about 15 minutes until the pastry cases look 'set', but not colored.
Carefully remove the paper from the pastry cases, then brush the insides with the egg wash to form a seal. Place in the oven for another five minutes or until the bases are firm to the touch and the sides are lightly colored. Remove from the oven and leave until cool enough to handle, then carefully take out of the tins and leave to cool completely on a wire rack.
Reduce the oven temperature to 325°F. Place the apples and strawberries in a pan with the caster sugar, orange rind and juice. Bring to a simmer, then cover and cook gently for 5 minutes until the fruits are tender but still holding their shape. Remove from the heat and leave to cool.
Sift the plain and wholemeal flour into a bowl with the baking powder, then tip the residue from the sieve back into the bowl. Stir in the muscovado sugar, almonds and oatmeal. Rub in the butter until the mixture resembles breadcrumbs. Divide the cooled fruit mixture among the pastry cases and sprinkle the crumble on top. Arrange on a large baking sheet and bake for another 20 - 25 minutes until the crumble topping is crisp and golden brown.
To serve, arrange the crumbles on serving plates (warm or cold), and using 2 dessert spoons dipped in hot water, add a quenelle of crème fraîche to each one.
Note: Apples can be replaced with blueberries or rhubarb.

Sugar Pastry
Makes about 1 lbs. 6 oz.

5 oz/1 1/2 sticks butter, softened
5 oz/1 cup plus 2 tablespoons icing sugar, sifted
2 egg yolks, beaten
1 1/4 tablespoon cream
2 1/3 cups plain flour, sifted plus extra for dusting

To make the pastry, gently cream the butter and sugar in a bowl until pale and fluffy. Slowly add the egg yolks, mixing well after each addition. Stir in the cream and then tip in the flour and mix to a smooth paste. Cover with cling film and leave to rest for at least 4 hours or overnight is best in the fridge. Use as required or freeze down into portions.
To use, leave to thaw at room temperature for 2 hours or overnight in the fridge. Use plenty of flour to roll the pastry out on the work surface though this pastry is so short, it is very difficult to roll out. It’s easier to press into tartlet tins with your fingers.

Note: Though this recipe is straight from Kevin's cookbook the crumble topping measurements seem too little. The Food Network had a similar recipe from his restaurant in Las Vegas by way of comparison. The picture doesn't look like the Raglan Road recipe but the seem to have more topping.
http://www.foodnetwork.com/food/reci..._26365,00.html
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Last edited by Tatania; 03-27-2008 at 01:09 AM.
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Old 03-10-2008, 03:45 AM   #1655
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Hatco Seasoning Powder

Quote:
1 Teaspoon Hatco Seasoning Powder -- or other similar product
What exactly is this and what can be substituted? I don't see it on the web.
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Old 03-10-2008, 08:08 AM   #1656
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Quote:
Originally Posted by Tatania View Post
What exactly is this and what can be substituted? I don't see it on the web.

I did a search and all I could find was that Hatco is a restaurant supply company. I went back and reviewed the recipe and the best I can come up with is something like Old Bay seasoning which is used in a lot of seafood recipes. You can use it when you are cooking the seafood or in sauces afterwards. Thats the best I can come up with.
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Old 03-10-2008, 09:42 AM   #1657
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Quote:
Originally Posted by Tatania View Post
I wanted to let you know how much I appreciate you doing this as this is the one Disney cookbook I don't have in my collection. I'm looking forward to the dessert section!
Your very welcome!! I will send more as I get them typed.

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Old 03-10-2008, 09:44 AM   #1658
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Quote:
Originally Posted by Tatania View Post
What exactly is this and what can be substituted? I don't see it on the web.

I'm clueless, I've never heard of Hatco before I typed up the recipe.

I wonder if it's like an old bay?

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Old 03-10-2008, 10:28 AM   #1659
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[QUOTE=Tatania;23703182]The recipe wasn't posted here but is in the Cooking with Mickey Vol. 2 cookbook. I'm happy to transcribe any recipes you might want from that book and the offer is still open to transcribe the ones I listed from Raglan Road in a previous thread IF there is anyone interested.


Tatania,
I would like to see the Raglan Road recipes. If possible could you cross post to the WDW yahoo group too?

Thanks
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Old 03-10-2008, 10:50 AM   #1660
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Post Top of the World Chicken Salad

* Exported from MasterCook *



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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Boneless, Skinless Chicken Breast
1 Cup Mayonnaise
2 Tablespoons Peach Juice
1/2 Cup Heavy Cream -- whipped
Salt and White Pepper -- to taste
2 Cups Canned Peaches -- diced and drained, reserve juice
Lettuce or Romaine
Lime

Poach chicken breasts in 2 cups lightly salted water until tender, about
25 to 30 minutes. Cool and cut into medium pieces. Blend mayonnaise and
peach juice until smooth in a 1 1/2 quart bowl. Fold in whipped cream and
season to taste with salt and pepper. Add diced chicken and peaches and
gently stir until blended. Chill

Serve on lettuce or romaine and garnish with lime wedge.

Description:
"Top of the World, Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 596 Calories; 58g Fat (81.7%
calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 60mg
Cholesterol; 332mg Sodium. Exchanges: 1 1/2 Fruit; 0 Non-Fat Milk; 6 Fat.


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


source: http://groups.yahoo.com/group/Walt_D...World_Recipes/
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Old 03-10-2008, 11:00 AM   #1661
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Post Cauliflower Salad

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 Cup Mayonnaise
1 Tablespoon Pineapple Juice
3/4 Teaspoon Lemon Juice
1/8 Teaspoon Celery Seed
1/2 Tablespoon Crushed Pineapple
1 Tablespoon Evaporated Milk or Light Cream
1 Tablespoon Cider Vinegar
1 Tablespoon Sugar
1/2 Teaspoon Prepared Mustard
1/16 Teaspoon White Pepper
1 Medium Head of Cauliflower
1/4 Cup Cheddar Cheese -- shredded
3 Tablespoons Bacon Bits
Tomato Roses
Green Onions
Celery Leaves

Mix together mayonnaise, pineapple and lemon juices, celery seed, crushed
pineapple, evaporated milk or light cream, vinegar, sugar, mustard and
white pepper. Chill well.

Separate cauliflower into small florets and soak in ice water for several
hours. DRain well and combine with mayonnaise mixture, cheese and bacon
bits, tossing lightly. Garnish with tomato roses, green onion fans and
celery leaves.

Description:
"Top of the World, Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 219 Calories; 23g Fat (89.0%
calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 14mg
Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 2 Fat; 0 Other Carbohydrates.


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


source: http://groups.yahoo.com/group/Walt_D...World_Recipes/
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Old 03-10-2008, 11:11 AM   #1662
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Post Fresh Vegetable Salad

* Exported from MasterCook *



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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1 Cup Mayonnaise
1 Teaspoon Curry Powder -- or more to taste
3/4 Teaspoon Dry Mustard
1 1/2 Tablespoons Half and Half
Salt and White Pepper -- to taste

Dressing: Mix all ingredients together and chill, covered, overnight.
Makes 1 cup.

NOTE: Omit half and half to use dressing as a vegetable dip.

Vegetables:
Prepare 3 cups crisp raw vegetables using broccoli or cauliflower, cut in
small florets, sliced zucchini or yallow squash, mushrooms (quarter, if
large), whole cherry tomatoes or others of your choice. Wash, dry and
chill well. Blanch broccoli and cauliflower 1 or 2 minutes in boiling
water and chill immediately in ice water, if desired.

Description:
"Garden Gallery, The Disney Inn"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 405 Calories; 48g Fat (98.6%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 21mg
Cholesterol; 315mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 4 Fat.


Nutr. Assoc. : 0 0 0 0 0 0



source: http://groups.yahoo.com/group/Walt_D...World_Recipes/
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Old 03-10-2008, 12:53 PM   #1663
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Hi, I was wondering the same?? Where is Lynninpa? Hope you are well and check back in soon. Just received The DVC mag and they always put a recipe in each issue, will check the index and post if we don't have it.
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Old 03-10-2008, 01:11 PM   #1664
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Post Pasteles

Epcot International Food and Wine Festival 1998

B R A Z I L


PASTELES
Serves: 4 people
3/4 cup Flour
4 tblsp. Butter
2 tblsp. Lard
1 3/4 tblsp. Water
1/2 tsp. Salt

METHOD:
Put flour into a bowl and cut in butter and lard until the mixture
resembles coarse meal. Add three fourths of the water and the salt.
Mix to form a soft dough, adding more water if needed. Form into a
flat cake and wrap in plastic. Chill at least 20 minutes. Roll dough
out to 1/16 inch thickness. Cut into circles. Spoon desired filling onto
dough circles, fold to form half-moon shapes. Bake at 400º for about
20 minutes.

Pasteles can be filled with roasted vegetables, meats, or fruits.

http://pages.prodigy.net/stevesoares/food.htm
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Old 03-10-2008, 01:13 PM   #1665
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Post Pork TourtiÈre Pie

Epcot International Food and Wine Festival 1998

C A N A D A

PORK TOURTIÈRE PIE

Makes six servings
1 1/2 pounds Ground Pork
3 tblsp. Vegetable Oil
1 Large Onion, chopped
2 Cloves of Garlic, minced
1/4 tsp. Salt
1/4 tsp. Black Pepper
2 each Celery stalks, chopped
2 each Carrots, chopped
1 each Potato, cooked and diced
Nutmeg, to taste
9 inch pie shell, with extra dough to
cover top
1 each Egg
1 tblsp. Cornstarch
11/4 cup Beef Stock In a large pan brown the meat in oil over high heat. Add the

onion
and garlic. Sauté until translucent. Add the celery and carrot.
Season with salt, pepper and nutmeg. Add the beef stock, cover
and simmer for 20 minutes. Dissolve the cornstarch in 1/3 cup cold
water. Add the cornstarch mixture to the pan and mix until thick.
Remove from pan, refrigerate until cool. Add mixture to the pie
shell. Cover with other piece of pie dough. Cut slits in top and
bake at 450° for 30 minutes

http://pages.prodigy.net/stevesoares/food.htm
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