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Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.

  1. my3disneygirls

    my3disneygirls <font color=blue>I have never had the disire to tr

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    That makes sense about the crab. I have never been to the castle, so I want to try to make the soup. I am going for an AM ressie this trip.

    As far as prime rib goes I have never has the guts to try it. I did find a good recipe in Cooks Illustrated.
     
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  3. CinderMelly

    CinderMelly Earning My Ears

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    I have not tried making this yet.

    1/2 lb mushrooms, roasted
    4 Tbsp olive oil
    1/4 minced garlic it does not say 1/4 of what
    to taste kosher salt
    to taste fresh cracked black pepper
    4 Tbsp whole butter
    1 small onion
    1 lb Arborio rice
    7 cups beef stock
    2 cups heavy cream
    1 1/2 cups grated parmesean cheese

    1. clean mushrooms and toss with enough olive oil just to coat. Add the minced garlic and season with salt and pepper
    2. Place on parchment lined sheet pan and roast in 375 oven for 20 minutes. Set aside
    3. In a deep six quart, heavy pan, melt 2 to 3 Tbsp of butter over medium low heat.
    4. Saute the onions, seasoning with salt and pepper, until soft and clear.
    5. Raise the heat to medium and add the rice
    6. Cook for about three minutes, stirring frequently until it looks chalky and a white dot is clearly visible in the center of each grain.
    7. Meanwhile, bring your beef stock to a simmer.
    8. Heat the cream and keep it on low to keep it warm
    9. Begin to add the beef stock one cup at a time, simmering and stirring until each addition has been absorbed by the rice before adding the next.
    10. After all of the beef stock has been added, fold in the roasted mushrooms. Begin adding the cream, 1/2 cup at a time and begin tasting
    11. When ready, rice should be close to tender, but with a little more firmness to the bite. It should be slightly loose, with a creamy consistency. Never overcook to a mush
    12. Remove pan from the heat and fold in the remaining butter and parmesean cheese
    13. Allow the risotto to rest for a couple of minutes, then enjoy!!
     
  4. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    I have the perfect recipe for prime rib, courtesy of Paula Deen! :thumbsup2 It is so very simple-the key is to not open the oven door until you are actually ready to remove when done! Using a 5 pound roast, it comes out a perfect medium rare every time!

    1 (5-pound) standing rib roast
    1 tablespoon House Seasoning, recipe follows (I use about 2 Tablespoons)

    **Allow roast to stand at room temperature for at least 1 hour.
    Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours! About 45 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Remove from oven and let stand 15 minutes before carving.

    House Seasoning
    (The amounts can be cut way down, just keep the same ratio)
    1 cup salt
    1/4 cup crushed black pepper
    1/4 cup garlic powder
     
  5. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thanks for sharing, CinderMelly! :thumbsup2
     
  6. akalittleeva

    akalittleeva Mouseketeer

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    I'm so excited to see the Mushroom Risotto - I'd be interested to hear if anyone made this recipe and if it is the same as LeCellier's. I was quite ill the night we ate there and when they brought me the mushroom filet (which I dreamt about for months), I actually had to leave and go back my the room, so I never got to try it, Dh doesn't like mushrroms, so he didn't eat it either, nor did the kids - I'd love to make it at home!
     
  7. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    I would just love to have the recipe for the Prince Edward Island Mussels appetizer from Le Cellier! :upsidedow
     
  8. akalittleeva

    akalittleeva Mouseketeer

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    Me too! I'm from Prince Edward Island and I've had mussels many ways - these were one of the best! I was able to try them on my last visit even though I wasn't feeling well and left shortly after. I left instructions with DH to ask for the recipe, but he forgot!!!
     
  9. tarar714

    tarar714 Earning My Ears

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    Thanks!
     
  10. KingdomHearts

    KingdomHearts Married in Disney July 6th, 2006

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    I am loving this thread! I have been making a Disney dish almost every day since I bought all the cookbooks when I went down in July. One of my co-workers gave me an old Disney cookbook from the 1970's, I love it! I love making a little piece of Disney magic at home every day!
     
  11. truedisneyfan

    truedisneyfan DIS Veteran

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    Does anyone have the recipe for the pizza from The Mara at AKL. I had 2 of them the other day.
     
  12. Cheshire Figment

    Cheshire Figment <font color=red><marquee behavior=alternate>Friend

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    INGREDIENTS:

    16 oz Strawberries (frozen variety, thawed with juice and pureed)
    16 oz Sour Cream
    1 tbls Lemon Juice (frozen variety, reconstituted, not concentrated)
    2 tbls Vanilla Extract
    3 oz Sifted Powdered Sugar (by cup measure)
    1 tbls Grenadine Syrup
    2 oz Half-and-Half

    METHOD OF PREPARATION:

    Mix strawberries and sour cream, beat slowly until well mixed. While mixing, add grenadine, lemon juice, vanilla extract and sugar until a smooth consistency. Add half-and-half and mix for five seconds. Chill, shake well before serving. Fresh strawberry halves may be added as a garnish.
     
  13. Cheshire Figment

    Cheshire Figment <font color=red><marquee behavior=alternate>Friend

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    Ingredients:

    1 lb. fresh fettuccine noodles

    4 quarts boiling, salted water

    1 cup unsalted Plugra butter, softened
    ( This is a key ingredient in this recipe. It doesn't have to be Plugra but it should be a European butter with a high fat content of 80% or more. Alfredo's does not use cream in their recipe because they use a higher fat butter to give the sauce its creaminess.)

    1/3 to 1/2 cup Parmesano Reggiano cheese, freshly grated. Alfredo's uses Emillia brand, but any Reggiano parmesan (not the shaker green can stuff) will do. Aged Reggiano has more of a nuttier flavor.

    Method:

    Melt Plugra butter over very low heat. Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency. Drop fettuccine in boiling salted water. Cook until noodles float to the top of the pot (2 to 3 minutes). Drain immediately and place in large pasta bowl; toss with sauce. Garnish with freshly cracked black pepper.
     
  14. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Fettuccine Alfredo and Strawberry Soup! Thanks for two great recipes, Cheshire Figment! :thumbsup2
     
  15. akalittleeva

    akalittleeva Mouseketeer

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    Here's a link to the Dunbrody Kiss at Raglan Road - I made them a few months ago for Valentines Day- they turned out great, although, like the original, not really crazy about the bottom crunchy-like part. I think they will become a Valentine's Day tradition for us, but I may tweak the bottom layer...

    http://www.ireland-guide.com/recipes/chocs_away_for_valentines_day.5074.html
     
  16. akalittleeva

    akalittleeva Mouseketeer

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    Never had the pleasure to eat at Boma yet, so I'm not sure if these taste like the originals, but they were good...

    Potatoes with Afritude
    Yield: 10 servings

    5 lbs. Red Skinned Potatoes (any variety of potato may be used)
    2 ounces Olive Oil
    3 Tbsp Curry Powder
    2 Tbsp Turmeric
    1 Tbsp Garlic Powder
    1 Tbsp Paprika
    To taste Salt and Pepper


    Wash potatoes well, and cut into wedges. In a large bowl mix the spices and olive oil. Add the raw potatoes. Coat the potatoes with the spice mixture. Place the potatoes on a baking sheet, place in a preheated 350 degree oven and bake for 30 minutes.


    I would absolutely love the recipe for the Mac & Cheese at Wolfgang Puck Express in the Marketplace!!! Soooooooooooo good!!!!!
     
  17. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Yummmm....thanks for posting, akalittleeva! :goodvibes
     
  18. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thanks for another recipe! :thumbsup2 I think I will try this one this weekend!
     
  19. Shell0616

    Shell0616 Mouseketeer

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    I wanted to say that this is a great idea for a thread! :thumbsup2 I'm sorry I don't have a recipe to add but thanks for all those who did!
     
  20. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    :upsidedow
     
  21. DisneyLover75

    DisneyLover75 DIS Veteran

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    Oh my heavens, how lovely! Thank you for this recipe! Wow.. so they really only use butter and cheese? It seems like it would be so much more complicated than that!
     

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