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Old 02-16-2009, 01:55 PM   #2641
Tatania
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Chicken Parmigiana
Tony’s Town Square Restaurant, MK, WDW

1 Chicken Breast
3 oz Breading (recipe below)
3 oz Mozzarella
8 oz Marinara
2 oz Parmesan Cheese
6 oz Pasta
1 Egg
3 oz Flour

Breading
1 lb Bread Crumbs
1 oz Garlic, Granulated
2 oz Romano Cheese
2 oz Salt and Pepper

Take the chicken and place in flour, and then put the chicken into the beaten egg. After chicken is coated in egg mixture place in the breading and cover completely. In a pan over medium heat add oil and pan fry the chicken, when the chicken is done place on paper towel. Place some of the marinara on top of the chicken and then top with the mozzarella cheese and melt in the oven. Place cooked hot pasta in a bowl then place the rest of the sauce on top and then top with chicken.
Chefs Note: Our culinary cast members have done their best to duplicate their creations for you with these recipes. Keep in mind, however, that you may need to season or adjust the chicken dish accordingly to achieve just the right taste for you.


Piratesmate: I seem to have lost the location of the Request List with the last index update. I know posts where shifted but I can't see it anymore. Could you point me to it please?
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Last edited by Tatania; 02-16-2009 at 02:18 PM.
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Old 02-16-2009, 05:37 PM   #2642
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Thanks for letting me know. For some reason I was having issues editing posts today. I'd had to copy the new document 3 or 4 times to one post & yet each time the page was re-drawn it still showed the old updated through post xxx info. And yesterday every time I tried to view a page or edit a post, I was waiting over 10 minutes for the page to appear - if it ever did. I was beginning to get a complex! :rofl:

But it all looks right now. Please let me know if you spot something else.
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Old 02-17-2009, 02:23 PM   #2643
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Quote:
Originally Posted by piratesmate View Post
Thanks for the new recipes Givawoof! You're really on a roll here!
[/B][/COLOR]
Thank you, there's no telling when they'll bet tired of me!
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Old 02-19-2009, 01:09 AM   #2644
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Quote:
Originally Posted by rcraw45425 View Post
I'm looking for the Corn Chowder recipe from Cape May.
Quote:
Originally Posted by SCFIREMAN View Post
Im looking for the recipe for the pasta I had at Cape May Cafe' I think it was some black olive pasta. Im not certaon it had chicken and penne past in it, I know thats not real descriptive.
Quote:
Originally Posted by Melissa_E View Post
I have a request. Does anyone have the salad dressing for the seafood salad at the Yachtsman's steak house? It was avocado with citrus. I'm going to try to make it at home but it was terrific!
The Manager of the Yacht and Beach Food and Beverage Divison says they no longer have any of the recipes requested above, so unless someone out there collected these in the past, these requests cannot be fulfilled anymore.


Perhaps this Corn Soup might do.


Curry Corn Soup
The Coral Reef Restaurant, Epcot

4 cups, grilled and shaved corn
1 cup onions, chopped
1 cup leeks, chopped
1 each poblano, seeded and chopped
1 can coconut milk
2 tablespoon of mild curry paste
½ cups dry sherry wine
4 cups corn stock, hot


1. In large, non-reactive pot, sweat down onions, leeks, and poblanos and season with salt and pepper.
2. Add in corn and sweat.
3. Deglaze with sherry.
4. Add in curry past and coconut milk and mix well.
5. Bring up to temperature and simmer for 20 minutes.
6. Add in corn stock to loosen up the mixture (about a gallon).
7. Chop up the mixture first with a big hand mixer then blend in the blender until smooth.
8. Strain through a china cap and adjust seasoning and thickness with corn stock.


Mixed Field Greens
Le Cellier Restaurant, Epcot Canada Pavilion
Serves 2 cups

4 cups of ready mixed greens (can be found in produce section of grocery store)
1/8 cup white balsamic vinaigrette (recipe below)
4 each poached pear slices (recipe below)
1 tablespoon chopped walnuts
1 tablespoon crumbled blue cheese
1/8 cup fresh red beets, peeled and shred (can use a cheese grater)
To taste salt
To taste pepper

White Balsamic Vinaigrette
1 tablespoon roasted garlic
1 tablespoon roasted shallots
½ cup white balsamic vinegar
1 ½ cups canola oil
To taste salt
To taste pepper

To Prepare the Vinaigrette:
Peel garlic and shallots. Place garlic and shallots on a sheet pan, sprinkle with 1 tablespoon of the canola oil and over with foil. Roast in a 300 degree oven for about 45 minutes or until browned. Cool. In a blender, add garlic, shallots and vinegar. Blend well. Add oil in a slow stream to mixture. Season to taste with salt and pepper. Store in the refrigerator in an airtight container.

Poached Pears
2 cups water
1 cup sugar
2 pears, peeled and core
¼ teaspoon cinnamon
¼ cup red wine vinegar

Method of Preparation for Pears:
In a small pan, take 2 cups of water and 1 cup sugar and bring to a boil. Peel and core 2 pears. Turn heat down on the sugar mix to low.
Add pears, cinnamon, red wine vinegar and cook for 30 to 40 minutes until soft. Cool in refrigerator. Slice pear for salad garnish.

Presentation of Salad:
1. In a large bowl, toss mixed greens and balsamic vinaigrette.
2. Add salt and pepper to taste.
3. Place dressed greens on a large plate and garnish with nuts, cheese, beets and sliced poached pears.
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Last edited by Tatania; 02-19-2009 at 01:33 AM.
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Old 02-20-2009, 09:09 PM   #2645
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photo credit: oybolshoi

Key Lime Pie Martini
Wolfgang Puck Cafe, Downtown Disney

2 oz Licor 43
2.5 oz Half & half
1/2 oz Lime Juice
1/4 oz soda

Chill glass and dip rim (moistened with lime) in graham cracker crumbs. Shake ingredients with ice. Strain into chilled glass.

Quote:
Originally Posted by MickeyWanaBe View Post
SO I was over on the Food Porn thread and I found something I need to try! So I thought I would see if I could find the recipe here and whip it up. I don't see the recipe listed so I am requesting it if anyone one is traveling there anytime soon. PLEASE!

The picture is in this thread post #1085.
http://www.disboards.com/showthread....919687&page=73



The dish is Bucatini Gratinati[/SIZE][/B]--with Italian prosciutto ham, peas, and parmesan cheese from Tutto Italia.

If you could help me out I would be greatly appreciative.
Quote:
Originally Posted by tinkamom View Post
Has anyone been able to get this recipe? I would love to have it!

Bucatini Graniti
Tutto Italia, Epcot, The Walt Disney World Resort

- Bucatini or Farfalle pasta (Bucatini is a thick rod shaped pasta with a hole in the center)
- Cream
- Fresh Grated Parmesan
- Fresh Peas
- chopped Pancetta or Prosciutto
- Panko Bread Crumbs

1. Boil Pasta until Al Dente, do not overcook. Set aside.
2. Prepare Diced Pancetta and Peas in a sauce pan on medium heat until Pancetta Browns. Do not add salt, Pancetta is cured already. Very little oil in the pan. Strain or absorb all oils from pan and set mixture aside. You may also Cook Pancetta and peas seperately.
3. Prepare Sauce pan with Heavy Whipping Cream on Medium-low Heat till simmering. Add Pancetta and peas and keep stirring for a few minutes. Do not let Cream sit on heat because it will burn on the pan.
4. Preheat Oven to Broil.
5. Add Pasta to casserole dish, Either individual or larger, depending on portions.
6. Pour Cream mixture over pasta.
7. Top with Parmesan and Panko Bread Crumbs.
8. Broil Until Top is Brown and Crunchy.

Chef's Note: The kitchen doesn't measure the ingredients for this and makes it by "feel". 1 pound pasta serves about 4 people.
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Old 02-20-2009, 11:19 PM   #2646
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Quote:
Originally Posted by Tatania View Post

photo credit: oybolshoi

Key Lime Pie Martini
Wolfgang Puck Cafe, Downtown Disney

2 oz Licor 43
2.5 oz Half & half
1/2 oz Lime Juice
1/4 oz soda

Chill glass and dip rim (moistened with lime) in graham cracker crumbs. Shake ingredients with ice. Strain into chilled glass.
Just clarifying:

half & half - I assume the milk/cream product?

soda - I assume just soda water, not flavoured?
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Old 02-21-2009, 12:26 AM   #2647
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Quote:
Originally Posted by bgula View Post
Just clarifying:

half & half - I assume the milk/cream product?
soda - I assume just soda water, not flavoured?
Half & half would be the dairy product and soda is like what a bartender would add to give it fizz.


Waldorf Chicken Salad
From the kitchens of the Walt Disney World Swan and Dolphin Resort
Serves: 4

3 Each Chicken Breasts (skin on)
2 Each Garlic Cloves (minced)
1 Tsp. Fennel Seeds (toasted, ground)
7 Tbsp. Extra Virgin Olive Oil
1 Cup Walnut Halves
1 Tbsp. Red Wine Vinegar
1/2 Tsp. Dijon Mustard
2 Oz. Blue Cheese (crumbled)
1/4 Cup Buttermilk
1/2 Tsp. Lemon Zest (finely grated)
1 Cup Red Grapes (seedless, halved)
2 Each Fuji Apples (cored, thinly sliced)
5 Ozs. Mesclun Mix (washed, spun dry)
2 Tbsp. Parsley (washed, chopped)
2 Tbsp. Tarragon (chopped)
2 Tbsp. Chives (sliced into 1" pieces)
Kosher Salt (to taste)
Black Pepper (to taste)

Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 tsp. salt and 1/2 tsp. black pepper. Stir in 3 tbsp. of olive oil. Rub the mixture all over the chicken and slashes. transfer to a small roasting pan. Cover and let stand for 1 hour. Pre-heat an oven to 350°F. Spread the walnuts on a cookie sheet and toast for 10 minutes, until browned and fragrant. Let cool. Roast the chicken for about 40 minutes until cooked through. Let cool. Remove the skin and discard. Thinly slice the chicken and set to the side. In a food processor, mix the vinegar with the mustard and the remaining 1/4 cup of oil. Slowly drizzle the oil in to the mustard-vinegar mixture to form an emulsion. Mix in the cheese and buttermilk. Transfer to a bowl. Stir in the lemon zest and season the dressing with salt and pepper, to taste. In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun greens, parsley, tarragon and chives. Add the dressing and toss well.

Presentation:
Place tossed salad on serving dish.
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Old 02-21-2009, 04:12 PM   #2648
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Does anyone know how to get ahold of Spoodles' recipe for Crispy Chicken Cutlets, served with Serrano Ham, Asiago Cheese, Marinated Tomatoes and lemon vinaigrette? I see it's off their menu, and I love it!
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Old 02-22-2009, 01:02 PM   #2649
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Banana Stuffed French Toast

As Boatwrights will no longer be doing breakfast.... Can anyone list the recipe for the Banana Stuffed French Toast?
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Old 02-22-2009, 01:13 PM   #2650
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Originally Posted by wdw.dreamer View Post
As Boatwrights will no longer be doing breakfast.... Can anyone list the recipe for the Banana Stuffed French Toast?
Banana Stuffed French Toast
from Boatwright's, Port Orleans Riverside

1 cup Milk
1 loaf Sourdough bread
1/2 cup Sugar
2 Eggs
1 1/2 tsp Vanilla
2 Bananas
Butter or Oil
1/2 cup Confection sugar
Syrup and Butter as desired

Combine milk, 1/4 cup sugar, and vanilla. Mix until blended. Mix 1/4 cup sugar and cinnamon and set aside. Cut bread into 2 inch slices. Cut a 1/4 inch deep slit in each half to put half slice of banana. Dip in milk/egg mixture. Place in a hot skillet with oil and fry until golden brown on both sides. Remove from pan and roll in sugar and cinnamon.
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Old 02-25-2009, 02:35 PM   #2651
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Couple recipes from All Ears that we don't have here yet.




Pineapple Chutney
Coral Reef Restaurant, Epcot
For the Grilled Mahi Mahi - served with spiced pineapple chutney over cashew-jasmine rice (recipe listed elsewhere) finished with coconut rum beurre blanc.

6 tablespoons olive oil
9 cups fresh pineapples (from 2 large pineapples)
½ cup light brown sugar
1 cup red wine vinegar
1 tablespoon red crushed pepper
2 each fresh red bell pepper, diced
1 tablespoon fresh chopped parsley
To taste kosher salt
To taste pepper

In a pan, add the olive oil, sauté pineapple. Add brown sugar, vinegar, red crushed peppers and reduce until almost dry. Add diced red bell peppers, chopped parsley and mix well. Season to taste with kosher salt and pepper. Store in airtight container in the refrigerator.

Coconut Rum Beurre Blanc
Coral Reef Restaurant, Epcot

1 ounce olive oil
½ cup fine diced shallots
1 cup Malibu Rum
½ cup heavy cream
1 ½ tablespoon fresh squeezed lemon juice
5 tablespoons butter, room temperature
To taste kosher salt
To taste pepper

In a pan, on medium heat, add olive oil and sweat shallots. Add Malibu rum and reduce by 2/3. Add heavy cream and reduce by 2/3. Add the fresh squeezed lemon juice, mixing well. Turn down the heat and whisk in the butter a little at a time. Add salt and pepper to taste.
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Old 02-28-2009, 11:04 AM   #2652
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Quote:
Originally Posted by Tatania View Post
Banana Stuffed French Toast
from Boatwright's, Port Orleans Riverside



Mix 1/4 cup sugar and cinnamon and set aside.
How much cinnamon???
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Old 02-28-2009, 11:36 AM   #2653
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How much cinnamon???
Cinnamon sugar is a common in ingredient in German recipes. My Dad eats it on noodles, for example. The mix can be anything from 1/4 cup sugar to 2 - 4 Tsp. cinammon - according to your taste.
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Old 03-01-2009, 11:50 AM   #2654
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Just to keep them all together... (Her 2nd request was found in the index)
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Flying Fish Clam Chowder Dh and ds 12 are NUTS over these two items. I would love to surprise them and have searched but cannot find.

All I can find is Cape May recipe but we ate at Flying Fish for clam chowder. Thanks if you have link!
Index complete through this post.
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Old 03-02-2009, 06:31 AM   #2655
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I am hoping you can help...I'm looking for DCL's Palo Gorgonzola Sauce...DF LOVES it and I would like to make it for him...PLEASE HELP!
Thank you!
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