greeneeyes
Mouseketeer
- Joined
- Feb 16, 2008
Wonder if those are recipes from the New Tusker House menu? I've heard that they are trying to be more in line with what is served at the AKL.
Thanks for adding them.
Thanks for adding them.
hey guys! i just got back from a fantastic disneymoon and we had the BEST food the whole time!!! we are going to try to have the magic live on year round with "disney night" once a month where we cook a dis fav and watch a disney movie!!! i hope it lasts!!
i was wondering if anyone has the receipe for california grill - the beef tenderloin with the bbq sauce... i think that it was served with monteray jack polenta (which I THINK i saw on here) , but any help would be appreciated!!!
Looking for recipes from Grand Floridian's Garden Tea. We ate there last week and loved everything we ate. I will take any recipe, but here are our biggest requests:
1) Scones - super yummy and served warm
2) Roasted Pear and Gorgonzola tea sandwich
3) Chicken Salad from the Mrs. Potts tea (for kids)
4) Chicken Salad tea sandwich (made with orange marmalade and almonds(?))
5) Onion Tart
Also, I thought there was a previous post for Boma's Apple Vinagrette, but for some reason I can't find it.
Thank you! Thank you! Thank you!
Does anyone have a recipe for the alcoholic drink from the Kiosk in France? I dont remember the name of it but it was really good. It has a really long, strange name. Its not the Grey Goose one but the other one.
I would love the recipe so if anyone has it please post it here.
One of my faves as well.I made the Roasted Chicken Linguine from Shutters tonight. It was delicious!!
I don't think we have that one but will PM you the name of someone at the Resort who is pretty good about giving the recipes IF they are available. Might as well ask for the entire recipe while you're at itYUM!!! yep - that's the one! thank you!!! is the reciepe for the pasta gratin somewhere here as well?
Jiko BBQ Chicken Flatbread
Flat Bread:
Here is the dough recipe. To build the flatbread, roll out the dough into 4 oz pieces, the roll to form
the actual flatbread.
Where you sent the dough recipe? I don't see it included in the recipe. I made these for a dinner party last week with the basic Millet Flatbread recipe I had (p 146) and the dough was very wet and couldn't be rolled. I ended up sponing it into a cookie sheet and rolling it flat there.
I wondered if you were given something different. The Beef short ribs were delicious; I used Ethiopian organic coffee instead of Kenyan.
Tatania, is the recipe for the Creamy Chicken Corn Soup from the Whispering Canyon Cafe, Wilderness Lodge the same as Southwestern Chicken Soup that is listed on the menu? It looks like it would fit the description.
Either way it looks yummy, thanks!
MILLET FLATBREAD DOUGH
Jiko The Cooking Place, Disneys Animal Kingdom Lodge
How interesting. The recipe is exactly the same (including for the toppings) EXCEPT for the amount of water. Yours calls for 1 1/4 pounds versus the
1 1/2 pounds mine had - a difference of half a cup. For the dough to roll out, I would start with even less water than that. You can always add more water but you can't take it away. Because I had sprinkled corn meal on the bottom of the cookie sheet to keep the dough from sticking, and because the dough was so wet, I couldn't remove it from the cookie sheet once I had rolled it flat in there. This meant it ended up far too thick as compared to the photo. For anyone making this who hasn't had it in person, I definitely recommend studying the photos first so you can see how thin the dough is and how the toppings are added.
The problem is probably a result of bad math. Most of the "official" recipes are for large batch preparation, so when they send out recipes, they must first reduce the recipe down from a large batch to a small batch. This could result in bad math, or even "guesstimations", by the person doing the conversion for the small scale recipes we are looking for. This could also be a reason for the variations we see between two versions of the same recipe.