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Old 12-28-2007, 02:40 PM   #691
toyota631
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Would like to have the recipe to Grand Floridian Cafe's Margarita's Does anyone know? Thanks
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Old 12-28-2007, 03:25 PM   #692
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Question

Has anyone put these recipes in Master Cook format?

Just curious....

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Old 12-28-2007, 06:01 PM   #693
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Quote:
Originally Posted by apostolic4life View Post
Traditionally or classically, large soft pretzels are made by way of duel cooking methods. The dough is made, shaped, boiled and baked. Like a bagel, these pretzels are traditionally boiled and fully cooked before going into an oven. This allows a nice soft inside to form while the outside gets that shine and chewy texture. Once the pretzel is boiled, it is placed on a rack to dry, brushed with a glaze (not a sweet glaze, but rather i.e. egg wash, salt water, oil, butter to facilitate the cooking of the crust) then baked to brown. I am not sure if this will help anyone with their pretzel issues, but I hope someone will benefit from the info.. Glad to help if I can!



As always, thanks for the great info & tips, apostolic4life!
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Old 12-28-2007, 06:08 PM   #694
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Quote:
Originally Posted by toyota631 View Post
Would like to have the recipe to Grand Floridian Cafe's Margarita's Does anyone know? Thanks
Here are the the ingredients for the signature Grand Margarita from the Grand Floridian Cafe. I will keep searching around to find the exact measurements for you, toyota631!

Grand Floridian Cafe: Grand Margarita

1800 Reposado Tequila
Grand Marnier
Lime Juice
Sweet & sour mix
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Old 12-29-2007, 03:51 PM   #695
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ESPN CLUB: Chicken Wings

ESPN Club: Chicken Wings

ESPN WINGS SPICE

1 ¼ oz celery salt

4 1/3 oz granulated garlic

4 ¾ oz white pepper

2 2/3 oz chili powder





ESPN WINGS SAUCE

1 1/3 oz Franks Hot Pepper Sauce (used to be Durkees Hot Sauce)

1 tsp. black pepper

10 flakes crushed red pepper

pinch ground white pepper

1 tbsp. Louisiana Gold Pepper Sauce

2 each chipolte pepper (smoked dried jalapeno)

1 ½ oz cayenne pepper





CITRUS MARINADE

(Makes 1 quart)

2 cups water

1 cup orange juice

1 cup sugar

1/2 cup salt

1/4 cup cracked black pepper

2 tbsp. basil

2 tbsp. oregano

1/4 cup onion powder





To prepare:

1. Use whole wing; soak overnight in citrus marinade

2. Drain; sprinkle ESPN SPICE generously covering entire wing.

3. On baking sheet, bake for 25 minutes at 375 degrees.

4. Remove from pan; drain fat.

5. Allow wings to cool completely.

6. Deep fry in canola oil at 360 degrees until very crisp.

7. Sprinkle wings with ESPN Sauce and toss in stainless steel or glass bowl.





Source: ESPN


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Old 12-29-2007, 04:06 PM   #696
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Portobello Yacht Club: Farfalle Primavera

Portobello Yacht Club: Farfalle Primavera

8 oz. Farfalle pasta
2 oz. Snow peas
2 oz. Asparagus (sliced)
5 oz. Heavy Cream
2 oz. Grana or Parmigiana-Reggiano Cheese
1 oz. Butter
1 oz. Tomatoes (diced)
Freshly grated Parmesan cheese to taste
Salt & pepper to taste

In a large saucepan of boiling salted water, cook the pasta for 8 to 10 minutes or until it is al dente, and drain it well. In a medium saucepan, heat the butter until melted, add the snow peas and asparagus and cook for one minute. Add cream, cheese and pasta and simmer until sauce thickens and mixture is combined well. Finish with a sprinkle of salt and pepper and Parmesan cheese to taste. Serve garnished with tomatoes. Serves 2.

Enjoy with a bottle of California chardonnay.





From the kitchen of

Portobello Yacht Club
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Old 12-29-2007, 07:55 PM   #697
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Let's just say there were few words spoken and no meals cooked for quite some time.
 
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Quote:
Originally Posted by Jozymouse View Post
Hello,

I would like to recreate Ohana's dinner (Polynesian Resort)for my mom's birthday. I pretty much found all the recipes to the exception of the Mesquite Grilled Turkey. Would anyone happen to have it? Thanks alot!!!!!
here is the white meat marinade recipe for the turkey.

2 tbs garlic, minced
¼ cup malt vinegar
¼ cup lemon juice
3 dashes tabasco
1 tsp kosher salt
½ tsp cracked black pepper
¼ cup light brown sugar
1 cup olive oil

Place all of the ingredients except the oil in a food processor. Slowly add the oil to the food processor to form an emulsion. Reserve half of the marinade for later use. Marinate the meat for two to three days in the refrigerator. Strain the reserved marinade and use to baste the meat during the cooking process.
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Old 12-29-2007, 07:58 PM   #698
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I would love to have the Ice Wine Martini recipe from Le Cellier, that drink is divine!
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Old 12-29-2007, 10:21 PM   #699
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'Ohana

Quote:
Originally Posted by CrazedDisFan View Post
here is the white meat marinade recipe for the turkey.
Thank you, CrazedDisFan! I love when we can cross a requested recipe off the list!

Last edited by lynninpa; 12-29-2007 at 11:19 PM.
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Old 12-29-2007, 11:21 PM   #700
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Quote:
Originally Posted by CrazedDisFan View Post
I would love to have the Ice Wine Martini recipe from Le Cellier, that drink is divine!
I will look around for this recipe for you and also add it to the list of Requested Recipes, CrazedDisFan. Maybe a fellow Diser will have this great recipe.
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Old 12-30-2007, 08:42 AM   #701
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Has Anybody Else Tried The Salmon Recipe From Le Cellier?? Well I Did!! And It Is Delicious!!
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Old 12-30-2007, 12:26 PM   #702
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Quote:
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Has Anybody Else Tried The Salmon Recipe From Le Cellier?? Well I Did!! And It Is Delicious!!

Was it the entree or the appetizer? Ohhh, do tell us more, BigMama!!
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Old 12-30-2007, 09:33 PM   #703
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Quote:
Originally Posted by BigMama View Post
Has Anybody Else Tried The Salmon Recipe From Le Cellier?? Well I Did!! And It Is Delicious!!
I would like to know more about this one too Big Mama. Most of the recipes aren't in my food plan, but this one just might be a good one for me.
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Old 12-30-2007, 11:26 PM   #704
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Polynesian Resort: Lapu Lapu

Lapu Lapu
Tambu Lounge

1 oz. Meyer's Rum
1/2 oz. Bacardi 151
Scorpion Mix (half sour mix and half orange juice)
Garnish: Cherry

Serve in a pineapple.

Last edited by lynninpa; 12-30-2007 at 11:33 PM.
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Old 12-30-2007, 11:30 PM   #705
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Kona Cafe: Kona Cool Sundown

Kona Cafe: Kona Cool Sundown

1 oz. Skol Vodka
1/2 oz. Raspberry Liquor
1/2 oz. Sour mix
3 oz. Cranberry juice
Garnish: Orange flag

Serve in a Hurricane glass.
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