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Old 03-03-2009, 02:25 PM   #2656
Tatania
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Kona Café Sweet Bread

Quote:
Originally Posted by Sammy View Post
I'm trying to locate the recipe for the sweet bread that Kona serves at dinner with the macadamia butter. I see a recipe for the dinner bread at Ohana, but I don't think it's the same thing....??
Thanks for any help...looking forward to trying many more Disney recipes!

Sammy
Quote:
Originally Posted by figgy4me View Post
Kona Cafe bread recipe?

Hoping someone can give me the recipe to the new bread at the Kona. They are serving it at Dinner with Macadamia Nut Butter....... It is out of this world. DH & I at the whole thing waiting for our meal.
It took a long time but finally...

Kona Café Sweet Bread
Yield: 4 10 oz loaves

4 ¾ c.……………. AP Flour
Pinch.……………. Salt
¼ c…..……………Sugar
2 Tsp……………..Active Dry Yeast
3 Ea………………Eggs – Room Temp
¼ c….……………Pineapple Juice Concentrate
4 Tbsp……………Margarine - Softened
¾ c………….……Warm Water

1) Combine warm water, pineapple juice concentrate, margarine and eggs. Mix with the paddle attachment.
2) Combine dry ingredients, flour, sugar, salt, and yeast. Add to liquid ingredients and mix with dough hook.
3) Mix until dough pulls away from sides of bowl.
4) Place dough in a large bowl and let rise until doubled in size, about 2-3 hours.
5) Turn dough out onto a floured surface.
6) Divide the dough into 4 10oz portions and form into balls, cut an X about ½” deep into the top of each ball.
7) Cover and let rise for 45 minutes in the warmest part of you’re kitchen.
8) Bake at 325F for 15 minutes or until golden brown. Serve with the Macadamia Honey Butter.


Macadamia Honey Butter
YIELD: ½ lb.

1 stick Salted Butter
1 stick Salted Margarine
2 tablespoons Honey
4 each Macadamia Nuts

1. Preheat oven to 350°f.
2. Chop macadamia nuts in a food processor until they are chopped into small pieces.
3. Place the chopped nuts on a cookie sheet and bake for 6 minutes or until they are nicely toasted. Removed the nuts from the cookie sheet and allow them to cool.
4. Place butter & margarine in mixer and mix until whipped. Add chopped macadamia nuts and honey and mix until fully incorporated.
5. Place in a container and serve softened.


Hot Almond Joy
The Adventurer's Club (now closed), Downtown Disney

1 part Amaretto
1 part Parrot Bay Coconut Rum
Hot Cocoa (Ghirardelli's Double Chocolate Hot Chocolate works very well)

Add liquers to the hot cocoa. Serve garnished with whipped cream.
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Old 03-03-2009, 04:08 PM   #2657
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Quote:
Originally Posted by Tatania View Post
It took a long time but finally...

Kona Café Sweet Bread

Macadamia Honey Butter
YAY thanks for posting this My mouth is watering just thinking about it!
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Old 03-04-2009, 03:55 PM   #2658
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Old 03-07-2009, 09:58 AM   #2659
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Originally Posted by Mel6197 View Post
Hi All

Well Family called me today and told me that Im hosting Easter Dinner.
So I got to thinking about a menu, and Desserts,

Baileys Irish Coffee Trifle Is what I want to make, Its one of our Favorites at Disney. But Ive looked on the Dis, Deb wills, laughing place etc.. All over to find this recipe and I cant find it..

ANYONE have it? Or going to Rose and Crown and can get it for me? Id love to make a Big Trifle for the Family for Easter..

Please, I will dance for you for this Recipe
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Old 03-07-2009, 07:33 PM   #2660
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Quote:
Originally Posted by Tatania View Post
It took a long time but finally...

Kona Café Sweet Bread
Macadamia Honey Butter



THANKS, Tatania !!!!!!!!!!
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Old 03-08-2009, 04:45 PM   #2661
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50's prime time fried chicken

Does anyone have the recipe to the fried chicken at 50's prime time? I couldn't find it anywhere. I know fried chicken isn't that difficult, but their's is just the best!
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Old 03-08-2009, 05:49 PM   #2662
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Fried Chicken

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Originally Posted by brajfamily View Post
Does anyone have the recipe to the fried chicken at 50's prime time? I couldn't find it anywhere. I know fried chicken isn't that difficult, but their's is just the best!
Fried Chicken
50's Prime Time Cafe - Disney-MGM Studios

Ingredients:
Whole chicken cut into 1/8's (2 breasts, 2 wings, 2 thighs, 2 legs)
Western Breading (below)

Wash chicken off. Completely cover chicken with Western Breading. Deep fry until done.

Western Breading:
3/4 cup wheat flour
3/4 cup soy flour
1 tbsp paprika
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
2 oz whole dry eggs
1 tbsp red pepper
2 oz non-fat dry milk

Combine all ingredients together. Coat chicken with breading.
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Old 03-11-2009, 08:33 AM   #2663
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Quote:
Originally Posted by lynninpa View Post
‘Ohana: Maui Scalloped Potatoes

1 pound Russet potatoes (washed and sliced)
1 cup heavy cream
1/4 cup cheddar cheese
2 tbsp parmesan cheese
1/4 cup thinly sliced sweet onions
1 tsp kosher salt
1/4 tsp black pepper

Combine all ingredients in a greased baking pan. Bake for 1 hour at 350 degrees. Let stand five minutes before serving.

Thank you! Thank you a thousand times over!!!
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Old 03-12-2009, 03:24 AM   #2664
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Tuna Carpaccio
*Il Mulino, Walt Disney World Swan
Serves: 1

3 1/2 Ozs. Center Cut Tuna (thinly sliced)
1 1/2 Oza. Extra Virgin Olive Oil
1/2 Tbsp. Meyer Lemon (juiced)
Sea Salt (to taste)
Black Pepper (to taste)
1/2 Tsp. Chives (minced)
1/2 Tsp. Shallots (minced)
6 Pieces Arugula (washed)
1 Tbsp. Frisee (centers only, washed)

Lay the thinly sliced tuna between two sheets of plastic wrap. Lightly pound with a meat mallet to spread the tuna to form one thin, large slice. Using a 4 inch plate, lay the plate upside down on the prepared tuna. Using a sharp knife, follow the edge of the plate around the tuna, cutting both the plastic and the tuna, to form a 4 inch circle. Remove the plate and the plastic from both sides of the tuna. Gently place the tuna round on a desired plate. Mix the olive oil, lemon juice, shallots and chives together. Spoon a small amount of the mixture on top of the prepared tuna to coat evenly. Finish by seasoning the tuna carpaccio with freshly cracked black pepper and sea salt..

Presentation:
Place coated tuna on serving dish. Decorate withf risee and arugula. Serve.

*The recipe doesn't specify from which restaurant but Il Mulina's tuna carpaccio gets raves in restaurant reviews so this is probably the recipe. It appears on the menu like this: CARPACCIO DI TONNO - Thinly Shaved, Center-Cut Tuna served with Arugula, Extra Virgin Olive Oil and Fresh Lemon Juice $14
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Old 03-20-2009, 10:14 AM   #2665
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I know this is kind of a stretch....

Last May my DH and I ate at the Cali Grill and I had the best sorbet that I ever had! I know that they change their flavors of sorbets all the time - but this one was Blood Orange. Soooo good!

Does anyone have that recipe by any chance? Or the recipe for the cheesy orrichietta pasta that they used to serve with the Oak Gilled beef tenderloin at Cali Grill? I have been looking for that one forever also.

Thanks so much!
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Old 03-21-2009, 03:54 PM   #2666
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Old 03-23-2009, 05:14 AM   #2667
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Onion Tart

This is a slightly different version of the Citrico's Onion Tart posted on page 148. It makes 4 small tarts and includes the Walnut Dressing.



Onion Tart – version 2
Citricos, Disney's Grand Floridian Spa and Resort (Citrico Chef Philip Ponticelli to the Washington Times)
Serves 4

2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 bay leaf
2 eggs
2 tablespoons heavy cream
2 tablespoons milk
1 clove garlic, minced
Coarse salt, white pepper, to taste
1 package refrigerated pie dough
1/2 cup crumbled blue cheese
4 3 1/2- inch tart pans (for individual tarts)

1. Preheat over to 375 degrees F.
2. Heat olive oil in a large skillet over medium heat. Add the onion and bay leaf and sauté until soft and lightly browned, about 10 to 15 minutes. Remove to a plate to cool.
3. In a mixing bowl, beat together eggs, cream, milk, and garlic. Season with salt and white pepper and set aside.
4. On a work surface with a rolling pin, roll out the dough to 1/8-inch thick. Cut into circles about 4 inches in diameter. Place in tart pans so that they fit in the bottom and up the sides. Trim off the portion over the top if necessary.
5. Prick the dough with the tines of a fork and bake for 5 minutes.
6. Remove from oven and place a teaspoon of sautéed onions in each tart, spreading evenly.
7. Spoon 1 1/2 tablespoons of egg mixture on top of onions in each tart, then top each with 2 tablespoons blue cheese.
8. Bake at 400 degrees F for 8 to 10 minutes.
9. Remove from tart pans and place on serving plates with a drizzle of walnut dressing. Serve warm or at room temperature.

Walnut Dressing
For 4 tarts

1/2 cup sherry vinegar
1/2 teaspoon Dijon mustard
1 tablespoon chopped walnuts
1 small shallot, minced
Coarse salt, freshly cracked black pepper, to taste
1 cup olive oil

Mix sherry, mustard, walnuts, shallot, salt, and pepper in a blender, slowly drizzling in the oil until the dressing has a creamy consistency.
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Old 03-24-2009, 01:48 PM   #2668
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Quote:
Originally Posted by rusafee1183 View Post
Last May my DH and I ate at the Cali Grill and I had the best sorbet that I ever had! I know that they change their flavors of sorbets all the time - but this one was Blood Orange. Soooo good!

Does anyone have that recipe by any chance? Or the recipe for the cheesy orrichietta pasta that they used to serve with the Oak Gilled beef tenderloin at Cali Grill? I have been looking for that one forever also.

Thanks so much!
I've added your request for the blood orange sorbet to our request list. However, someone had posted that the Cheese Orecchiette Pasta Gratin was not available for “proprietary reasons” That was posted some time ago, so you may want to try contacting them again for the recipe. You can find some good tips in post #4 in our index thread: http://www.disboards.com/showthread.php?t=1777635 Please be sure to let us know what you hear from them.

Index is complete through this post.
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Last edited by piratesmate; 03-24-2009 at 02:46 PM.
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Old 03-26-2009, 08:21 PM   #2669
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Crispy Chicken Cutlet

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Originally Posted by bop28 View Post
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!
Crispy Chicken Cutlet
Spoodles, Boardwalk, WDW
Served 4

4 each Boneless, skinless Chicken Breasts
2 cups Panko Bread Crumbs
2 cups All Purpose Flour
4 each Eggs
8 ounces Arugula
4 ounces Fennel, shaved or julienne
4 ounces Lemon Vinaigrette (recipe below)
12 ounces Marinated Tomatoes (recipe below)

Lemon Vinaigrette
1 each Lemon, juice only.
1 ounce White Balsamic Vinegar
6 ounces Olive Oil
½ ounce Fresh Basil
½ ounce Shallot, minced
To taste Kosher Salt and Black Pepper

Marinated Tomatoes
2 each Large Ripe Tomatoes
1 each Shallot, minced
½ ounce Fresh Basil
½ ounce Fresh Parsley
4 ounces White Balsamic Vinegar
To taste Kosher Salt and Black Pepper

Breading Procedure:

Cut the chicken in two fillets. With a meat mallet, pound the chicken breast as thin as possible. It is recommended to place the chicken in a clear plastic freezer bag for easier and neater preparation.

Set up a breading station in three separate bowls. One for flour, one for egg and the last for the Panko bread crumbs. First dredge the chicken in the flour, then the egg, then press into the bread crumbs. Separate layers of chicken with a paper towel if necessary.
Frying Procedure:
This can be deep fried (recommended) or pan fried. For deep frying, follow the manufacturers instructions for cooking fried chicken. For Pan-frying, fill a large skillet with about ½ inch of olive oil on medium heat. Fry the chicken until golden brown on each side and an internal temperature of 165 F.

Vinaigrette Procedure:
Combine all ingredients except the olive oil. While whisking, slowly drizzle the oil to combine.
Season to taste.

For the Marinated Tomatoes, combine all ingredients and season to taste.

Final Presentation – combine the greens and fennel with the Vinaigrette. Then, place the chicken on top of the greens and top with the Marinated Tomatoes.
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Old 03-27-2009, 08:35 AM   #2670
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Quote:
Originally Posted by FamilyOf8 View Post
I'm hoping that someone can help me. I am looking for the recipe for the Pan Asian Pasta dish at the Kona Cafe. The thing is, I am looking for the older recipe with the bow tie pasta that they discontinued , NOT the new one with the noodles.

Thanks so much,
Kell
Quote:
Originally Posted by VillianinVogue View Post
I'm not sure where I should post this but.... I was wondering if anyone has the recipe for the vegetable quiche from Boulangerie Patteserie (spelling) in France? There used to be a thread somewhere on the boards with nothing but recipes, so I would have gone there, but I couldn't find the thread. Thanks!
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