Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.
To lynninpa, Yes that is the recipe I am looking for! Mucho Gracias!
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I'm hoping someone has the recipe for the Rice Cream served at Akershaus in Epcot. It was sooo yummy!
I have the recipe for the Strawberry Vinagrette salad dressing that they gave me at Liberty Tree. I will post it tonight.
Ooops, looks like someone has already shared the Strawberry Vinagrette dressing!
YIELD: 10 servings
1 pound short-grain white rice (not instant)
1 teaspoon salt
3 cups water
4 cups milk
2 cups heavy cream
4 tablespoons sugar
2 teaspoons vanilla extract
2 cups strawberry preserves
1 cup water
1 tablespoon lemon juice
1. Cook rice with water and salt for 15 minutes, covered. Add milk and cook for 30 minutes or until rice is tender and the mixture is thick. Chill rice in the refrigerator.
2. Whip cream and sugar and vanilla. Gently fold whipped cream into chilled rice. Set aside in refrigerator.
3. Place sauce ingredients in the work bowl of a blender. Mix until combined.
4. Spoon rice mixture into serving cups. Garnish with strawberry sauce.
I made both the barley lentil salad and crab cakes last night. They were both good. I think I would put in more vinegar or maybe some balsamic vinegar in the salad next time. The crab cakes have good flavor, you do notice the dijon mustard. I didn't chop the celery fine enough so they didn't stay in cakes very well. Next time I will chop the celery finer and maybe add another egg and more bread crumbs. I also used imitation crab and it turned out fine.
Planet Hollywood Chicken Finger Appetizer Recipe
* 2 cups Cap'n Crunch cereal
* 1 1/2 cups corn flakes
* 1 egg
* 1 cup milk
* 1 cup all-purpose flour
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1/2 teaspoon black pepper
* 2 lbs chicken breasts, cut in 1-oz tenders
* vegetable oil (for frying)
* 1 cup mayonnaise
* 1/4 cup creole mustard or Dijon mustard
* 1 teaspoon yellow mustard
* 1 teaspoon horseradish
* 1/2 teaspoon cider vinegar
* 1 dash Worcestershire sauce
* 1 teaspoon red wine vinegar
* 1 teaspoon water
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon salt
* 1 teaspoon green onions, sliced in pieces
* 1 teaspoon crushed garlic, , packed in oil
* 1 teaspoon finely chopped green peppers
* 1 teaspoon finely chopped celery
* 1 teaspoon finely chopped onions
1. Coarsely grind or crush the two cereals and set aside.
2. Beat the egg with milk and set aside.
3. Stir together the flour, onion and garlic powders and black pepper.
4. Set aside.
5. Dip the chicken: pieces in the seasoned flour.
6. Move around to coat well, then shake off the excess flour.
7. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
8. Heat oil in a large heavy skillet to 325.
9. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
10. Drain and serve immediately with creole mustard sauce.
11. For sauce: Mix all ingredients together.
Thanks for the review of the crab cakes. I haven't tried them yet but was planning to for one of my Xmas parties. I may also go with the imitation crab to cut the costs.
Thanks, Tatania! They sound yummy! Of course, I love anything with blue cheese!
I am happy I could find the recipe for you. Just make sure to come back and let us know how it came out!
Thanks anyway, Tink!
Yummmy! Thanks for finding & posting this recipe, Sarah!
I just love hearing about how a Disney recipe comes out when made at home. Thank you so much for the "feedback!" HA HA No pun intended. Really!
Ah! Our first recipe from Planet Hollywood! Cool! Thanks, Candi.
Tusker House: Peanut Crusted Chicken
(4) 6 ounce fresh skinnless chicken breasts, cut in half
8 ounces African Peri Peri heat sauce
24 ounces water
Salt & pepper
4 ounces flour
1 ounce crushed peanuts
Marinate Chicken for 8 to 12 hours. When ready to cook, drain chicken and then season with salt & pepper. Roll in mixture of flour & crushed peanuts. Fry at 325 degrees for 5 to 7 minutes.
Tusker House: Jollof Rice
1 lb rice
24 ounces water
4 ounces chicken base
4 ounces tomato paste
2 ounces turmeric
1 ounce cumin
2 bay leaves
6 ounces chopped onion
1 ounce thyme
1 ounce rosemary
2 ounces each: red & green peppers, julienned
Mix chicken base, tomato paste & water. Stir in turmeric & cumin. Pour over rice and mix well. Add thyme, rosemary, onions & bay leaves. Combine and pour into a 4 inch hotel pan. Cover with parchment paper and foil. Cook for 30 to 45 minutes. Mix in red & green peppers and serve.
On another thread tonight, I saw a pic of the Ooey Gooey Toffee Cake from LTT. It looks so yummy! I have searched for the recipe yet have come up empty handed. Does anyone have the recipe?!
I saw a thread on that one dated 11/11/07, where someone had asked the server for the recipe but was told it was still too new and the recipe wasn't available yet. If I can get into LTT in Jan. (without a reservation) I'll ask for it.
How wonderful of you to offer to do this, Tatania!
This weekend I tried out 4 Disney recipes. Below are the comments and the recipes.
Coconut Curried Chicken Stew
Boma at Disney's Animal Kingdom Lodge
Yield: 4 servings
1 chicken cut into 8 pieces
Salt and ground pepper to taste
2 1/2 tablespoons curry powder, toasted
3 tablespoons canola oil
6 tablespoons butter
3/4 cup flour
4 cups chicken stock
1 teaspoon cayenne pepper
1 cup canned, diced tomatoes, drained
1 cup each, diced chunky: potatoes, red bell peppers, onions
1/2 minced jalapeno
1 cup coconut milk
1/2 cup each: honey, chopped cilantro
1. Season chicken with salt, pepper, curry powder. Sear chicken in oil in 4-quart pot. Cook until almost done. Remove chicken. Pour out excess oil.
2. Add butter to same pan. Stir in flour. Stir in stock, cayenne pepper, tomatoes. Add honey, potatoes, bell peppers, onions, jalapenos, coconut milk. Return chicken to pot. Bring to boil to finish cooking and thicken liquid.
3. Put chicken in serving bowl. Ladle sauce on top. Garnish with cilantro.
Review: A popular dish with everyone. The mix of curry, coconut, honey, and cayenne has an unusual and very good taste. The two teenage boys polished off every bite. Because my chicken wasn't cooked quite through in the first step, I let it simmer with the stew for about 10 minutes. It needed that long to heat up again because it took awhile to make the rest of the stew. The only thing that's a little messy, is cutting the chicken off the bones while it's in the stew. I think this would work just as well with deboned chicken.
Toasted Sesame Soy Sauce Dressing
from 'Ohana, Chef Michael George ( a much requested recipe)
Makes 1/2 cup
2 tsp. vegetable oil
1/4 cup finely chopped onion
1/4 cup soy sauce
1 tablespoon plus 1 1/2 teaspoons sweet rice wine
1 tablespoon plus 1 1/2 teaspoons peanut butter
1 tablespoon sugar
1 1/2 teaspoons toasted sesame seeds
In a small nonstick skillet, heat the oil over medium heat until hot but not smoking. Add the onion and cook, stirring freely, for about 7 minutes, or until lightly browned.
Transfer the onion to a blender, add the soy sauce, sweet rice wine, peanut butter, sugar, and sesame seeds and blend until smooth. The sauce may thicken on standing; if desired, thin with water or broth.
Use immediately or store, covered and chilled, for up to two weeks .
Disney Tip: the salad dressing can also be used as a robust marinade for meat or poultry. In fact it makes a great sauce with anything grilled - especially vegetables.
Review: If you like the taste of the sauce that goes on Spinach Gomaii, you'll love this. If you don't like a nutty tasting sauce (like my Mom), you probably won't. Personally, I really like it and it was a big hit with the two teenage boys. My son actually had seconds on salad - absolutely unheard of for him.
Passion Fruit Meringue Tart
from Boma, Animal Kingdom Lodge
Yield - 8 servings
8 x 2 ½ Tart Shell
1 ¼ pounds Sweetened Condensed Milk (1 ½ cans)
2 ½ each Egg Yolks
3 oz Passion Fruit Puree (need 3 passion fruits if making your own puree)
1 oz Lemon Juice
5 each Egg Whites
2 ¼ oz Sugar
Mix egg yolks, condensed milk, passion fruit, and lemon juice in a bowl. Pour mixture into shells.
Bake in a 250° oven for 15 to 18 minutes until set. Cool tarts. (This can be made a day ahead of time.)
Prepare meringue by whipping the egg whites and adding sugar. Pipe meringue over tarts to create the spike look. Bake in a 370° oven until browned a little. Remove from oven to cool.
My Tip: To prevent bubbles - whisk egg yolks together and dont let them foam. Stirring constantly, blend in the condensed milk, passion puree and lemon juice. Pour mixture into shell.
Review: I made my own purée, so a store-bought purée may have a stronger taste. I also use low-fat sweetened condensed milk, so using the high fat may give a slightly different taste. This had a very nice delicate taste of passion fruit, and there's lots of meringue on top. We all liked this one but not as much as...
Key Lime Pie
from Olivias, Old Key West Resort
Makes 1 pie serves 8
1 graham cracker pie shell
2/3 cup key lime juice
5 large egg yolks
1 14-ounce can sweetened condensed milk
Preheat oven to 350 F.
Whisk egg yolks together gently; d not let them foam. Stirring constantly, slowly add condensed milk and lime juice, mixing thoroughly. Pour mixture into the pie shell. Bake at 350 degrees for 12 - 15 minutes. Do not overbake. Remove cool to room temperature. Chill, covered, until very cold.
Review: I added the recipe because the measurements in the "Cooking with Mickey and the Chefs of the Walt Disney World Resort" are a little different than what was previously posted. I used the recipe from the book and halved it - using the remaining sweetened condensed milk & egg whites from the previous recipe and normal lime juice that I happened to have in the fridge . Absolutely heavenly. Just as delicious as I remember it from many years ago. One of the best key lime pie recipes ever.
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