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Old 03-13-2008, 06:51 AM   #1726
TigerKat
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Quote:
Originally Posted by bnf2 View Post
Yeah, odd that she's been away for so long- looks like her last post on this thread was nearly 2 weeks ago.

Sure hope all is well Lynninpa!
In her profile it says she last logged in on the DIS on 3/8, so hopefully she's just got a lot going on and all is well.
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Old 03-13-2008, 08:26 AM   #1727
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Quote:
Originally Posted by Tatania View Post
I'm trying again today to get a corrected cornbread recipe from the Yacht Club. It takes persistence, LOL.

Was the Chanterelle recipe from the DVC mag? It sounds amazing and I want to make it when chanterelles are in season. I have friends who pick them in our forests.
It was from Disney Files, it use to be called Vacation Magic, it is sent to DVC owners quarterly. They always put in a recipe, my favorite part.
About Lynninpa, hope all is well, and she comes back soon. I've been thinking about printing out this thread, in case it gets to long and the earlier pages get removed.
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Old 03-13-2008, 11:39 AM   #1728
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Post Marinated Salmon Rolled In Lefse

Epcot International Food and Wine Festival 1998
N O R W A Y


1 ea. Lefse (or tortilla)
2 oz. Cream Cheese
1 1/2 tblsp. Chives, chopped
2 oz. Marinated Salmon METHOD:
Blend cream cheese and chives together and spread over lefse. Lay
marinated salmon on top and roll into log. Slice diagonally into two
to four pieces to serve.
source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-13-2008, 11:40 AM   #1729
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Post Lefse With Cinnamon & Sugar

Epcot International Food and Wine Festival 1998
N O R W A Y


1 ea. Lefse
1 tblsp. Butter
1 tblsp. Sugar
1/2 tblsp. Cinnamon, ground METHOD:
Spread butter over lefse, sprinkle with sugar and cinnamon, and roll
into log.
source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-13-2008, 11:41 AM   #1730
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Post Pierogi

Epcot International Food and Wine Festival 1998
P O L A N D


2 each Eggs
1/2 cup Water
2 cups Flour
1/2 tsp. Salt
METHOD:
Mound flour on kneading board and
make hole in center. Drop eggs into
hole and cut into flour with knife. Add
salt and water and knead until firm.
Let rest for 10 minutes covered with a
warm bowl. Divide dough in halves
and roll thin. Cust circles with large
biscuit cutter. Place a small spoonful
of filling a little to one side on each
round of dough. Moisten edge with
water, fold over and press edges
together firmly. Be sure they are well
sealed to prevent the filling from run-
ning out. Drop pierogi into salted boil-
ing water. Cook gently for 3 to 5
minutes. Lift out of water carefully
with perforated spoon.

The dough has a tendency to dry
while you are waiting. A dry dough
will not seal completely. We suggest
rolling out a large circle of dough, placing small mounds of filling
far enough apart to allow for cutting, and folding the dough over
the mounds of filling. Then cut with small biscuit cutter and seal
firmly.
Never crowd or pile pierogi. The uncooked will stick and the
cooked will lose shape and lightness.

Cheese & Potato Filling
2/3 cup Mashed Potato
1/2 cup Dry Cottage Cheese
1 tbsp. Sugar
1 each Egg
1 each Egg Yolk
1 tsp. Lemon Juice
Saltdash

METHOD:
Force cottage cheese through a sieve. Mix with other ingredients
thoroughly.

8 oz. Kielbasi
4 oz. Sour Cream

METHOD:
Cut kielbasi into 2 oz. portions. Grill until done. Serve with pierogi
and sour cream.
source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-13-2008, 11:41 AM   #1731
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Post Baba Au Rum

Epcot International Food and Wine Festival 1998
RUSSIA AND EASTERN EUROPE


Dough:
3/4 oz. Yeast
1/2 cup Milk, lukewarm
8 oz. Flour
1/2 oz. Sugar
4 Eggs
1/8 oz. Salt
1 tsp Lemon, zest
Dissolve the yeast in lukewarm milk and mix
in a little flour until a soft dough is formed.
Allow dough to proof in warm place until dough
doubles.
Add the other ingredients and work into dough.
This must be kneaded until bubbles form.
Butter ring shaped molds and dust with flour.
Fill rings 1/2 full, and allow to rise to top of the
mold.
Bake at 375° for 30 minutes.
Turn out and allow to cool.
Syrup
1 cup Water
4 oz. Sugar
Skin of 1/4 Lemon
1/4 stick Cinnamon
1/2 oz. Rum
Place all ingredients except rum in sauce pan and bring to
a boil.
Remove from heat, strain and add rum.
When ready to serve ladle warm syrup over and serve.

Serve with fresh fruits.
source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-13-2008, 11:42 AM   #1732
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Post Borscht

Epcot International Food and Wine Festival 1998

RUSSIA AND EASTERN EUROPE



Yields 1 Gallon

2 pounds Beets, whole, skin on
1 gallon Chicken Stock
4 oz. Leeks, julienne
3 oz. Cabbage, julienne
3 oz. Onions, julienne
3 oz. Celery, julienne
Sachet of parsley, black pepper corns,
bay leaf, thyme and fennel
Beef Brisket, cooked, julienne
Red Wine Vinegar Garnish
Creme Fraiche
Fresh dill
1) Cook the beets in half of the stock until tender, drain and
reserve the liquid.
2) Sweat the remaining vegetables until the onions are translucent.
3) Add the remaining stock and sachet and simmer the vegetables
until tender.
4) Peel the cooked beets and juliene.
5) Add the beets and reserved cooking liquid to the simmering
vegetables.
6) Degrease the soup.
7) Add the beef.
8) Add the vinegar and adjust the seasoning with kosher salt and
freshly ground pepper.
9) Garnish each serving with the creme fraiche and dill sprig.
source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-13-2008, 11:44 AM   #1733
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Post Siberian Milk Shake

Epcot International Food and Wine Festival 1998

RUSSIA AND EASTERN EUROPE



3 oz. Milk
1 oz. Chocolate sauce
1 oz. Decaf Coffee
4 oz. Ice Place all ingredients in blender and mix until smooth.
source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-13-2008, 11:45 AM   #1734
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Post Chicken Satay

Epcot International Food and Wine Festival 1998
SOUTHEAST ASIA



Serves: 4 people

1 lb. Chicken Thigh Meat, thinly cubed
Marinating Ingredients
1 oz. Coriander Powder
1 oz. Cumin Powder
1 oz. Tumeric Powder
2 oz. Sugar
2 cups Chicken Stock
2 oz. Vegetable Oil
1 oz. White Vinegar
Salt and Pepper to taste

METHOD:
Marinate chicken thigh overnight with all the marinating ingredients.
Skewer chicken thigh, and grill it until cooked. Serve satay chicken
with peanut sauce and cucumber wedges.

source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-13-2008, 03:17 PM   #1735
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Quote:
Originally Posted by TheGoofyMama View Post
Epcot International Food and Wine Festival 1998
P O L A N D


2 each Eggs
1/2 cup Water
2 cups Flour
1/2 tsp. Salt
METHOD:
Mound flour on kneading board and
make hole in center. Drop eggs into
hole and cut into flour with knife. Add
salt and water and knead until firm.
Let rest for 10 minutes covered with a
warm bowl. Divide dough in halves
and roll thin. Cut circles with large
biscuit cutter. Place a small spoonful
of filling a little to one side on each
round of dough. Moisten edge with
water, fold over and press edges
together firmly. Be sure they are well
sealed to prevent the filling from run-
ning out. Drop pierogi into salted boil-
ing water. Cook gently for 3 to 5
minutes. Lift out of water carefully
with perforated spoon.

The dough has a tendency to dry
while you are waiting. A dry dough
will not seal completely. We suggest
rolling out a large circle of dough, placing small mounds of filling
far enough apart to allow for cutting, and folding the dough over
the mounds of filling. Then cut with small biscuit cutter and seal
firmly.
Never crowd or pile pierogi. The uncooked will stick and the
cooked will lose shape and lightness.

Cheese & Potato Filling
2/3 cup Mashed Potato
1/2 cup Dry Cottage Cheese
1 tbsp. Sugar
1 each Egg
1 each Egg Yolk
1 tsp. Lemon Juice
Saltdash

METHOD:
Force cottage cheese through a sieve. Mix with other ingredients
thoroughly.

8 oz. Kielbasi
4 oz. Sour Cream

METHOD:
Cut kielbasi into 2 oz. portions. Grill until done. Serve with pierogi
and sour cream.
source: http://pages.prodigy.net/stevesoares/food.htm
Just want to add that the pierogi dough is better made without the eggs and instead of using cottage cheese and sieving it use the same amount of Farmer's Cheese as its very dry and crumbles easily. I love to fry them up in butter and onions after boiling, but then you don't use the sour cream to garnish.

And for the kielbasa, slicing it like that before grilling will dry it out. If you want to grill it buy a one pound ring, cut it at the bend and then slice open lengthways. Quickly grill and then slice into bite size pieces.
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Old 03-13-2008, 08:19 PM   #1736
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Rising Road - Cabbage and Potato Soufflé

This dish appears under the main courses on the Raglan Road menu and not as a side dish or appetizer. http://www.intercot.com/infocentral/...raglanroad.asp


Rising Road - Cabbage and Potato Soufflé
Raglan Road Irish Pub, Downtown Disney
Serves 4

2 oz (1/2 stick) butter
2 oz dried white breadcrumbs
2 oz ground walnuts
8 oz smoked cheese, grated (such as Gubbeen)
2 egg yolks
4 oz Savoy cabbage, thick stalks removed and finely shredded
4 oz cooked peeled potato, grated
5 egg whites

For the Béchamel Sauce
4 oz (1 stick) butter
1 cup plain flour
1 1/3 cups milk
salt and freshly ground black pepper
watercress sprigs, to garnish (optional)

Preheat the oven to 350°F. Grease 4 x 200 ml (7 oz) capacity ramekins or heatproof cups with a little of the butter and freeze until firm. Repeat this 3 times in order to obtain a good coating. Mix together the breadcrumbs and walnuts and use to lightly coat the final layer of butter.
To make the Béchamel Sauce, melt the butter in a pan. Slowly add the flour and cook for 1 minute, stirring constantly until the mixture becomes a light colored roux. Gradually pour in the milk, whisking constantly. Bring to a boil, again whisking constantly, then reduce the heat and simmer for2 to 3 minutes until thickened and smooth. Stir the cheese into the sauce until melted, then remove from the heat and leave to cool a little. Season to taste and fold in the egg yolks.
Heat the remaining knob of butter in a frying pan. Add the cabbage and grated potato and cook over a low heat for about 5 minutes, tossing occasionally. Fold into the thick béchamel and then transfer to a large metal bowl.
Beat the egg whites in a separate bowl until soft peaks have formed, and carefully fold into the cabbage mixture. Divide among the prepared at ramekins and gently tap each one on the work surface to expel any air bubbles. Arrange on a baking sheet and bake for 15 - 20 minutes or until well risen and lightly golden.
To serve, set each soufflé on a warmed serving plate and garnish with the flowered watercress sprigs, if desired.
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Old 03-13-2008, 08:22 PM   #1737
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Quote:
Originally Posted by greeneeyes View Post
Just want to add that the pierogi dough is better made without the eggs and instead of using cottage cheese and sieving it use the same amount of Farmer's Cheese as its very dry and crumbles easily. I love to fry them up in butter and onions after boiling, but then you don't use the sour cream to garnish.

And for the kielbasa, slicing it like that before grilling will dry it out. If you want to grill it buy a one pound ring, cut it at the bend and then slice open lengthways. Quickly grill and then slice into bite size pieces.
Those are excellent tips - thanks. It would be very impractical to grill a sliced sausage I'd think. I'd always slice it afterwards.
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Old 03-14-2008, 12:49 PM   #1738
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Great thread

I'd really like the recipe for cheese danishes. They are my favorite WDW breakfast food, and the ones from Walmart just dont taste anywhere near as good as the Disney ones.
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Old 03-14-2008, 02:59 PM   #1739
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Post MOROCCAN ROAST LAMB (Meshoui)

Just in!
The Restaurant Marrakesh just e-mailED 3 NEW recipes to me.

ENJOY!

MOROCCAN ROAST LAMB (Meshoui)


In a roasting pan place:



4 lamb shanks (14 - 16 oz. each)

1 celery stalk

1 tomato cut into quarters

1 carrot sliced

½ onion sliced

1 zucchini sliced

1 green pepper

1 yam

1 can chickpeas drained

½ head cabbage julienne

½ bunch parsley and ½ bunch cilantro tied together

½ tbl tumeric

salt and pepper to taste

½ tbl. paprika

½ tbl. Cumin

1 pinch saffron

½ tbl of ground ginger

1 Tsp. chopped garlic

1 Tsp. olive oil

1/2 stick of butter



Roast at 300 degrees for 30 minutes, or until meat is brown. Brown the
onion in half the butter and olive oil and add to lamb. Then add the
vegetables (except the carrots, yams, green peppers and zucchini), and then
add the spices.



Add 2 cups water and roast until meat is tender. Add the carrot, yam and
cook for 10 minutes, then add the green pepper and zucchini and cook until
they are tender.



Remove the meat, and reduce the sauce a little. Then strain the sauce and
serve over the lamb.
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Old 03-14-2008, 03:00 PM   #1740
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Post Lamb (tagine)

The Restaurant Marrakesh

LAMB (TAGINE)


4 pounds cubed lamb

1 medium onion finely chopped

½ bunch coriander finely chopped

½ bunch parsley finely chopped

1 Tbsp. Salt

1 tsp. ginger

1 tsp. white pepper

½ cup olive oil

1 Tbsp. Garlic

pinch of saffron

4 cups water

2 cans peas drained

1 can artichoke bottoms drained and cut into quarters



Season lamb cubes. Brown in olive oil. Add onions, parsley, coriander,
saffron and water. Cook 2 hours or until tender. Remove lamb from pot, add
the drained peas and drained and quartered artichoke bottoms. Reduce sauce
until thick and serve over the lamb.
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