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Old 03-14-2008, 03:01 PM   #1741
TheGoofyMama
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Post Beef Shish Kebab

The Restaurant Marrakesh



BEEF SHISH KEBAB



24 Oz. beef tenderloin cut into one-inch cubes

1/2 Cup finely chopped onions

2 Tbsp. finely chopped parsley

2 Tbsp. finely chopped coriander

1 Tbsp. paprika

1/4 Cup olive oil

Salt and white pepper to taste

1 tsp. cumin

8 - 8"skewer sticks



Combine all ingredients and mix well. Put 4 oz. of beef on each skewer
stick. Cook over a bed of hot coals or in the broiler for about 5 to 8
minutes.
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Old 03-15-2008, 01:41 AM   #1742
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That's awesome, GoofyMama!! Thanks so much for sharing those new recipes. I remember that somebody had requested the Moroccan roast lamb, so they should be happy about this to.

I am surprised at how few spices the Lamb Tagine has - it's not even close to enough. I had it in Morocco a couple years ago and bought many of the spices that were needed for it. I know for sure they use cumin, turmeric, cinnamon, ginger, cayenne, and cardamom. In the market there, you can get the spices premixed - kind of like how we buy curry here.
The peas in question are also definitely chick peas as there were no green peas in any of the dishes I had there.
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Last edited by Tatania; 03-15-2008 at 02:23 AM.
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Old 03-15-2008, 08:53 AM   #1743
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Smile Thanks Tatania

Hi Tatania,
Thanks for sharing the tips for the chick peas and also the spices. I guess they "think" we know these things already LOL

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Old 03-15-2008, 09:06 AM   #1744
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Post "Colonial style Venison Medallions With Roasted Cocotte Potatoes, Redcurrant Sour Cre

This was just sent by the Disney Cruise Lines, Disney Magic

They seem to have left some things out though. I've written them back.

"Colonial style Venison Medallions With Roasted Cocotte Potatoes,
Redcurrant Sour Cream, Buttered Cabbage Served with a Juniper Berry
glaze"


Serves 10 Pax

Ingredients Preparations
2lb Venison medallions
1ea Cabbage "wedges 1" thick
4ea Baking Potato turned
2ea Pear wedges
Shredded carrot
6 oz Red Currant jelly
12 oz Sour cream
1 qt Veal jus
60 ml Port wine
4 oz Juniper berries
4 oz shallots chopped
thyme chopped
0.25 qt Heavy Cream
0.25 qt Sour Cream

Method
Blanch the cabbage and grill and keep warm
Blanch the potato and toss with a little veal jus and chopped parsley
Blanch the pear and scoop the center
Whisk the sour cream with red currant jelly

Melt the butter saute the shallots and add the port wine and berries
Add the veal jus and reduce to glaze consistency
Add heavy cream and sour cream
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Old 03-15-2008, 01:26 PM   #1745
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Does anyone have the recipe for the sauteed scallops and black tiger shrimp from Chefs de France? I had it this year, and no matter how many other scallop or shrimp dishes I've had, or tried to make, it just doesn't compare.
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Old 03-15-2008, 02:01 PM   #1746
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Does anyone have the complete recipe for Earl's Poulet with Spinach & Garlic Bread Pudding from Cinderella's Royal Table? I know it is an older recipe. They don't serve it anymore. I found it on 2 other sites but it is incomplete. The recipe calls for a Chicken glaze but it is not included in either one. Your help is greatly appreciated.
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Old 03-15-2008, 02:46 PM   #1747
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This thread is amazing!!!!

Does anyone have the recipe for the sauteed mushrooms from the Yachtsman steakhouse? We loved those.

thanks!
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Old 03-15-2008, 04:34 PM   #1748
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Raglan Road's Boxty Bradan

Just in time for St. Patrick's Day, the Orlando Sentinel pubished:


Raglan Road's Boxty Bradan
Raglan Road Restaurant and Pub, Downtown Disney
Yield: 9 generous servings.

1 cup grated raw potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs, lightly beaten
About 1/4 cup milk
Butter or oil for frying
Melted butter as needed
18 smoked salmon florets (roll thin slices around your finger and twist)

Salmon sauce:
4 tablespoons creme fraiche (see note)
Freshly chopped chives to taste
1. Place grated raw potato in a clean cloth and twist to remove excess moisture.
2. Combine raw potatoes, mashed potatoes and eggs. Whisk flour, salt and baking powder. Fold into potato mixture. Add enough milk to make a batter.
3. Heat butter or oil in a heavy skillet on medium heat. Drop potato batter by heaping tablespoons into the hot pan. Brown on both sides, 3-4 minutes per side. Lightly brush each boxty with melted butter.
4. To serve, place 2 boxty potatoes on a plate. Top each with a salmon floret. Whisk creme fraiche and chives to a creamy consistency and lightly drizzle over the salmon. Repeat with remaining boxty potatoes and salmon.

Recipe note: Creme fraiche is a matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture.
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Old 03-15-2008, 07:06 PM   #1749
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Unhappy

Quote:
Originally Posted by Tatania View Post
Just in time for St. Patrick's Day, the Orlando Sentinel pubished:


Raglan Road's Boxty Bradan
Raglan Road Restaurant and Pub, Downtown Disney
Yield: 9 generous servings.

1 cup grated raw potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs, lightly beaten
About 1/4 cup milk
Butter or oil for frying
Melted butter as needed
18 smoked salmon florets (roll thin slices around your finger and twist)

Salmon sauce:
4 tablespoons creme fraiche (see note)
Freshly chopped chives to taste
1. Place grated raw potato in a clean cloth and twist to remove excess moisture.
2. Combine raw potatoes, mashed potatoes and eggs. Whisk flour, salt and baking powder. Fold into potato mixture. Add enough milk to make a batter.
3. Heat butter or oil in a heavy skillet on medium heat. Drop potato batter by heaping tablespoons into the hot pan. Brown on both sides, 3-4 minutes per side. Lightly brush each boxty with melted butter.
4. To serve, place 2 boxty potatoes on a plate. Top each with a salmon floret. Whisk creme fraiche and chives to a creamy consistency and lightly drizzle over the salmon. Repeat with remaining boxty potatoes and salmon.

Recipe note: Creme fraiche is a matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture.


Hi Tatania,
I just wanted to let you know that I set out to help you collect Raglan Road recipes yesterday. I called the Orlando restaurant and they were so rude to me. They insisted that if I wanted a recipe that I had to order the cookbook for 30.00. The day manager "David" was such a jerk , I couldn't believe his attitude. Ginger, the girl answering the phone was ok but still not helpful.
Neither could tell me if the recipe I wanted was even in the book.
Meanwhile I called Portabello Yacht Club for a recipe that I really wanted and they were so nice and helpful and gave me no problem at all.

I did try though,
I was hoping to surprise you with a couple of new ones.
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Old 03-15-2008, 07:33 PM   #1750
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Okay no word from lynninpa???? I think we need to be concerned. Anyone have any suggestions as to how we can check on her???
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Old 03-15-2008, 08:52 PM   #1751
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Quote:
Originally Posted by disney54us View Post
Okay no word from lynninpa???? I think we need to be concerned. Anyone have any suggestions as to how we can check on her???
Unless someone knows her on a personal note, we may not get any info quickly. I do hope she is well........I will keep her in my prayers till we hear something.......




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Old 03-15-2008, 09:03 PM   #1752
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Quote:
Originally Posted by apostolic4life View Post
Unless someone knows her on a personal note, we may not get any info quickly. I do hope she is well........I will keep her in my prayers till we hear something.......




No, but do you think that if we contact the dis boards, not they they would give out info but since we all register they may make contact with her??? It's not that this is someone we are stalking but it is obvious that she has put much time and effort into this thread (indexing, request etc.), an it is odd that she would just go missing. What's more strange is that tatiania said her last post here was 2/27, and someone checked her profile and said she was signed in on 3/08, no post though. Even to say lots going on just checking in and will catch up later, or something to that effect. Just hope all is well w/her and her family.
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Old 03-15-2008, 09:54 PM   #1753
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Originally Posted by disney54us View Post
Okay no word from lynninpa???? I think we need to be concerned. Anyone have any suggestions as to how we can check on her???

Some schools have started having Spring break already, maybe she is away?
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Old 03-16-2008, 08:05 AM   #1754
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Some schools have started having Spring break already, maybe she is away?
I pm'd one of her children....i'll post as soon as i get a reply
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Old 03-16-2008, 09:25 AM   #1755
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Quote:
Originally Posted by Candid View Post
I pm'd one of her children....i'll post as soon as i get a reply
, hopefully we'll get word and all is well!!
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