A couple recipes I'd collected that I didn't see in the index...
Fettuccini with Prosciutto and Peas
from Spoodles, BoardWalk
Yield - 2 servings.
½ lb uncooked fettuccini noodles
2 Tbl unsalted butter
2 Tbl finely chopped shallots
¼ c white wine
1 c heavy cream
½ c plus 2 Tbl freshly grated Parmigiano-Reggiano, divided
¼ lb julienned prosciutto ham
¾ c sweet peas
dash kosher salt
dash freshly cracked black pepper
Cook pasta according to directions on the box. Chill in ice water. Drain thoroughly and set aside until ready to use.
Place a medium-size sauté pan over medium heat. When pan is hot, add unsalted butter to pan to melt. When butter is liquid and hot, add shallots and sauté for 1 minute or until shallots begin to brown.
Deglaze the pan with white wine and let reduce in volume by half. Add heavy cream and let simmer 1 minute. Reduce heat to low and add the ½ cup Parmigiano-Reggiano, stirring until the cheese melts. Add salt and pepper. Add the prosciutto and peas to the pan.
When mixture is hot, add cooked pasta to the pan and toss until all ingredients are well-combined. Pour onto platter and top with 2 tablespoons Parmigiano-Reggiano and additional black pepper.
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Fudge Mud Slide
Beaches & Cream, Beach Club
Yield: 1 sundae
1 brownie
½ c hot fudge topping
3 Tbl whipped cream
1 Oreo Cookie, crushed
2 tsp chocolate syrup
¼ c almonds, sliced and chopped
1½ c vanilla ice cream
1 maraschino cherry
Place brownie in a large bowl or sundae dish. Add ice cream and top with hot fudge sauce and crushed cookie. Add whipped cream and drizzle with chocolate syrup. Sprinkle with almonds and top with a cherry.
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Garlic Mashed Potatoes
from Yachtsman Steakhouse, Yacht Club
4 medium/large russet potatoes
1 Tbl butter
1 Tbl minced fresh garlic (3-4 cloves)
¾ c water
½ c cream
¾ tsp salt
1/8 tsp black pepper
1. Preheat oven to 400 degrees F.
2. Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool.
3. Mash potatoes and remove about half of the skin. You want to leave the rest in.
4. Melt the butter in a large saucepan over medium heat, then add garlic and sauté for 5 minutes.
5. Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot.
Serves 4.
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HAZELNUT CHICKEN
Rodney Amos/Big River Grille – BoardWalk Villas
Serves: 4
8 oz oil
4 chicken breasts
1 tsp salt
1 tsp pepper
Egg wash (2 whole eggs beaten plus 2 cups milk)
1 c flour
2 Tbl crushed hazelnuts
2 Tbl breadcrumbs
4 Tbl sundried cherries
4 Tbl chopped hazelnuts
4 Tbl chopped parsley
8 oz hazelnut sauce (recipe follows)
Pound each chicken breast with mallet. Season with salt and pepper. Mix two tablespoons crushed hazelnuts with two tablespoons breadcrumbs. Dip each breast in flour, then egg wash, and then roll each breast in hazelnut/breadcrumb mixture. Place sauté pan over medium high heat. Add oil. Add chicken and sauté until toasted, approximately 2½ to 3 minutes. Using spatula, carefully turn chicken over and sauté second side until golden brown, approximately 3 to 4 minutes. Spoon hazelnut sauce over chicken. Sprinkle sundried cherries, hazelnuts and parsley evenly over each chicken breast.
Hazelnut Sauce
1 oz oil
3 oz minced shallots
1 c white wine
5 oz sundried cherries
2 c heavy cream
1½ c hazelnut liquor
2 oz butter
Place sauté pan over medium high heat. Add oil. Add shallots and sauté for 1 minute. Add white wine. Add sundried cherries. Stir well. Reduce liquid by 50%. Add butter and whisk until well blended. Bring to boil, simmer for two minutes. Add heavy cream, return to a boil, stirring occasionally. Reduce heat to medium and simmer for 5 minutes. Using hand mixer, puree until small pieces of sundried cherries are left; do not puree smooth. Add hazelnut liquor; stir to blend. Cool and refrigerate until needed.
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Linguine with Prosciutto and Mascarpone
Spoodles
1½ c mascarpone cheese
1 egg yolk
½ tsp ground nutmeg
3 Tbl olive oil
4 vine-ripened tomatoes, cored and halved
Kosher salt and fresh cracked black pepper
1 lb dried linguine pasta
12 Tbl unsalted butter
3 oz thin-sliced prosciutto, cut into small strips
12 sage leaves
1 Tbl parsley, chopped
Combine the mascarpone, egg yolk and nutmeg; set aside. Heat a large sauté pan until it is very hot, then add olive oil and tomatoes cut-side down. Sear tomatoes over high heat for 5 minutes or until brown, season with salt and pepper and set aside. Bring 2 gallons of water with 3 tablespoons of salt to boil. Add pasta, and cook according to brand instructions. Drain, reserving ½ cup of the cooking water, and place pasta in a warm serving bowl. In a saucepan, cook the butter, prosciutto and sage over medium heat until the butter becomes brown. Add the butter mixture to the pasta with the mascarpone and reserved pasta water. Garnish with the seared tomatoes and the parsley.
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Mediterranean Pizza
Spoodles
Yield: 2 pizzas.
Crust:
2 c high gluten flour (cake flour)
1 c water (110 F)
1 Tbl olive oil
1 tsp salt
½ tsp yeast
Toppings:
3 Tbl peeled and small-diced eggplant
3 Tbl small-diced zucchini
3 Tbl small-diced portobello mushrooms
3 Tbl thin-sliced roasted red peppers
3 Tbl thin-sliced red onions
3 Tbl small-diced yellow tomatoes
½ tsp turmeric
½ tsp granulated garlic
½ tsp cumin
1 - 1½ Tbl olive oil
1. For the crust, put flour in the work bowl of a tabletop mixer with a dough hook attachment. Combine remaining dough ingredients, making sure the water does not exceed 110 F. Mix with flour until well-blended. Remove from mixer and remove hook. Cover dough with a dry dish towel for 30 minutes to rise. Punch down dough and portion into 2 (12 oz) balls. Cover with plastic wrap so the dough doesn't form a hard crust. Refrigerate until needed.
2. For the toppings, toss each with a little olive oil and salt and pepper, just to coat. Roast each topping separately in 450 F degree oven until soft, about 5 minutes. Cool completely. Combine all roasted toppings with the seasonings.
3. Heat oven to 500 F with a pizza stone for 30 minutes.
4. Place dough balls on a well-floured surface. Roll out with a rolling pin to desired size. Starting in the middle of each round, spread vegetable mixture until dough is covered. Place on heated pizza stone. Bake until crust is golden and vegetables are cooked through, about 15 minutes.
Chef's variations: If desired, add a tomato or pesto sauce to the crust before adding the vegetables. You can also add shredded cheese.
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ONION CHEESE SOUP
Yacht Club Galley
3 large Spanish onions
4 Tbl butter
4 Tbl flour
2 c milk
2 c chicken stock or broth
½ tsp pepper
½ tsp mace
1 egg yolk, beaten
1 c mild cheddar cheese, grated
Melt butter in a 4-qt saucepot on medium heat. Add onions and sauté until lightly browned. Add flour and cook an additional 5 minutes until butter and flour are well blended. Slowly add milk and chicken stock, stirring constantly to prevent lumps. Season with salt, pepper and mace and continue to cook until soup thickens. Whisk in egg yolk slowly and add grated cheese. Simmer for another 5 to 10 minutes, stirring occasionally to prevent burning. Remove from heat. Serve immediately.
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Peeky Toe Crab Cakes aka Tiny Crab Cakes
Flying Fish Café, Boardwalk
Yield: 28 small crab cakes.
6 c soft fresh bread crumbs, divided
1 lb lump crabmeat, picked over
½ c red onion, finely chopped
½ c red bell pepper, finely chopped
½ c green bell pepper, finely chopped
½ c green onions
½ c mayonnaise
1 poblano chili seeded, and minced
4 large egg yolks
2 Tbl lemon juice
1 Tbl chopped fresh parsley
1¾ tsp salt, or to taste
1¼ tsp ground pepper, or to taste
½ tsp cayenne pepper, or to taste
1 c all-purpose flour
5 large eggs
½ c vegetable oil for frying
Chili remoulade
2 tsp ancho chili powder
2 tsp water
1½ c mayonnaise
¼ c red onion, finely chopped
¼ c dill pickles
2 Tbl capers, drained and chopped
2 Tbl flat-leaf parsley, finely chopped
2 Tbl fresh tarragon, finely chopped
2 Tbl fresh chives, snipped
2 Tbl lemon juice
¼ tsp salt
¼ tsp cayenne pepper
1. For the chili remoulade, combine chili powder with water and let stand for 10 minutes. Combine chili mixture with mayonnaise, onion, pickles, capers, parsley, tarragon, chives, lemon juice, salt and cayenne pepper. Cover and chill.
2. For cakes, stir 2 cups crumbs, crab, onions, bell peppers, mayonnaise, chili, yolks, lemon juice, parsley, ¾ teaspoon salt, ¼ teaspoon ground pepper and cayenne pepper.
3. Form 28 crab cakes, using about 2 tablespoons crab mixture for each and shaping to about 1½ inches in diameter.
4. On plate, stir flour and remaining 1 teaspoon salt and 1 teaspoon pepper. In shallow bowl, with fork, lightly beat eggs. Place remaining bread crumbs on plate. Dip each crab cake into flour, shaking off excess, then into egg, shaking off excess, and finally into bread crumbs, shaking off excess. Place cakes on wire rack.
5. In skillet, heat ¼ cup oil over medium-high heat. Fry cakes, in batches, cooking 3-4 minutes on each side, or until golden and crisp. Remove with slotted spoon and drain on paper towels; keep warm. Add more oil as necessary. Serve with remoulade.
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Plum Galette
from Spoodles, Boardwalk Resort
Dough:
3 Tbl cream cheese
1/3 c ice-cold water
1 c all-purpose flour
¼ c cornmeal
1 Tbl sugar
¼ tsp salt
½ cinnamon stick, coarsely ground in coffee grinder, or ½ tsp ground cinnamon
6 Tbl cold butter, cut into small pieces
Blend cream cheese and water in a small bowl with a fork and set aside. In a large bowl, use a fork to mix the flour, cornmeal, sugar, salt and cinnamon. Drop the butter pieces into the flour mixture, tossing just enough to coat them. Then work the butter into the flour with a pastry blender or large fork. Sprinkle the cream cheese mixture over the dough 1 tablespoon at a time, tossing gently with a fork. Press dough with hands just enough to form a ball. (Dough should be moist enough to stick together. If it is not, add additional ice water.) Refrigerate dough for 15 minutes. Divide the dough into 4 equal balls and quickly roll each into a 6-inch circle. (The less you handle the dough, the flakier your cooked pastry will be.) Place dough on a sheet lined with wax paper, and chill for 2 hours.
Filling:
½ lb Italian plums, pitted and quartered
2 Tbl granulated sugar
2 cinnamon sticks, each cut in 2 pieces
1 Tbl red wine
2 whole cloves
Mix plums with sugar, cinnamon, red wine and cloves, and marinate in the refrigerator for 2 hours. Remove cloves and divide the filling into 4 equal portions with 1 cinnamon stick each.
To finish:
1 Tbl butter
1½ tsp granulated sugar
Preheat oven to 350 degrees.Divide the filling among the 4 discs and overlap dough edges to make a nest. Dot each with butter and sprinkle with sugar. Place in refrigerator for another 30 minutes, then bake galettes for 45 minutes or until golden brown. Cool on racks. Serve warm, topped with ice cream if you like.
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Spicy Vegetable Stew
from Spoodles, Boardwalk Resort
Serves 4
1 bunch broccoli rabe, cleaned and blanched (or 1 bunch broccoli florets)
½ lb small red bliss potatoes, blanched and wedged
1 head garlic, roasted and halved
7 Tbl olive oil
1 small eggplant, diced large
½ tsp crushed red pepper flakes
1 tsp kosher salt
¼ tsp ground black pepper
4 Tbl dry white wine
1½ c canned Italian whole peeled tomatoes
3½ oz goat cheese, crumbled or sliced
Prepare vegetables as directed. (To roast garlic, place in small baking pan, drizzle with 1 tablespoon of olive oil, and bake for 1 hour at 350 degrees. To blanch, place broccoli in boiling water for 3 to 4 minutes and potatoes for 10 to 12 minutes. ) Set all aside. In a large sauté pan, heat the remaining olive oil over medium-high heat for 1 minute. Add the eggplant and cook until slightly browned, then add broccoli rabe, potatoes, garlic, red pepper flakes, salt and pepper. Sauté for 2 minutes, then add wine and cook for just 1 minute. Add tomatoes and cook a couple more minutes, until it is not too thin or watery. Serve in bowls, topped with goat cheese.
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White Chocolate Cheesecake
Disney Beach Club Resort
8 oz white choc. melted
½ c flour
3 lb cream cheese
6 eggs
1¼ c sugar
1 c heavy cream
1 Tbl vanilla
Grease two 10" springform pans. Preheat oven to 300 F. Place cream cheese, sugar and flour in mixing bowl and cream until light and fluffy. Add eggs, one at a time mixing well after each one. Scrape down bowl and add melted chocolate. While mixer is running on low speed add vanilla slowly and heavy cream. blend well. Pour mixture into springform pans. Place cheesecake pans in a water bath filled with warm water . Bake for 50 -60 minutesor until center of cheesecake is just firm. Cool at room temp. for one hour. Refrig. till set before removing from pans.
Sauce for topping.
1 c heavy cream
2 c white chocolate finely chopped
2 oz orange liqueur
Place heavy cream in a saucepan and bring to a boil. Pour over white chocolate and stir with a wooden spoon till melted. Add orange Liqueur and continue stiring until all incorporated. Pour over chilled cheesecake and serve.
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WHITE CHOCOLATE CREME BRULEE aka CREMA COTTA CARAMELLATA
Portobello Yacht Club
Yield: 4 Servings
5 lg Egg yolks
½ c Sugar
2 c Whipping cream
3 oz White chocolate imported, finely chopped
¼ tsp Vanilla extract
2 Tbl Sugar
Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining ¼ cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into four 10-oz. custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight.
Preheat broiler. Sprinkle ½ tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.
Index updated through this post.
I might just have to try these. I did some quick calculations based on a pound of cookie dough...not nearly enough I'm sure. 
But the Pillsbury refrigerated dough is 16.5 oz per tube, so it's about a pound.
unless it means roll to fit between pastry
givawoof. You did great! 
