Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.
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Several friends & co-workers say I have "wierd taste" in food. Yet this sounds so good! Soo...do you think I have wierd taste?!
The Polynesian Resort: Eggs Kamehameha
(Papeete Bay Verandah)
4 slices of bread, fried in butter
1/2 cup Gruyere cheese, shredded
1/4 cup dry white wine
4 Tbsp butter
Preheat oven to 400 degrees. Arrabge fried bread in an oven-proof serving dish. Melt cheese in a saucepan with wine. season with salt & cayenne pepper. Pour wine & cheese over fried bread. Melt butter in a frying pan and fry eggs. Place 1 egg on each slice of bread. Put dish in oven under broiler for 2 minutes to glaze tops of eggs. serve at once.
1 cup Soy Sauce
1 teaspoon Ground Ginger
½ cup Sugar
2 cups Water
3 1/3 cups Cous Cous, cooked
To taste Salt and Pepper
1 pound Mushrooms, sliced and roasted
1 each Medium Onion, diced and roasted
1 pound Chicken Breast strips
1 tablespoon Olive Oil
1 each Red Pepper, seeded, diced, and roasted
1 pound Whole Kernel Corn, frozen and roasted
1 cup Diced Tomato
1 cup Cilantro, chopped
Chili Cilantro Dressing (see recipe below)
Method of Preparation
Soy stock: In a medium sized stock pot, heat the soy sauce, sugar, ginger and water and bring to a boil. Then set aside.
In a large bowl or pan, place cous cous and stir in the soy stock and fully incorporate. Then cover and let stand for 5 minutes. Remove lid and break apart the mixture with a fork, creating fluffy kennels of cous cous. Adjust the seasoning with salt and pepper.
On a sheet pan or roasting pan, place the mushrooms, onions, and chicken and roast in the oven at 350o with olive oil. Cook until mushrooms are golden and the chicken is fully cooked.
Add bell peppers and corn kernels and continue to roast and stir for 10 minutes. Remove mixture from the oven. Add tomatoes. Taste and season with salt and pepper.
Combine the cous cous, the vegetable-chicken mixture, and chopped cilantro and fully mix.
Add chili cilantro dressing to the mixture, stir and adjust the seasoning. Reserve or serve.
CHILI CILANTRO VINAIGRETTEBoma Flavors of AfricaDisneys Animal Kingdom Lodge
Yield: 8 servings or 2 cups
1 ½ each Jalapeno, seeded
½ cup Rice Vinegar
¼ cup Lime Juice, fresh squeezed
½ cup Honey
½ cup Safflower Oil/Vegetable Oil
1 cup Cilantro, chopped
Method of Preparation
1. In a blender or food processor, combine the jalapeno, rice vinegar, and lime juice. Blend until jalapeno is minced.
2. Add the honey.
3. Start the blender and slowly add the oil to make an emulsification.
4. Stop the blender and add the chopped cilantro and pepper.
5. Blend again.
1 cup Granulated Sugar
1 cup Water, cool
½ cup Malt Vinegar
1 t. Ginger, fresh, minced
1 t. Coriander, toasted, grind seeds
1 t. Cardamom Powder
1 T. Red Chili Flakes
2 cups Sundried Tomatoes, diced and dehydrated
1 t. Jalapeno, minced and no seeds
1 t. Cilantro, chopped
Method of Preparation
1. In a non-reactive saucepot, combine sugar and water. Wipe down side of pot with water. Be careful to keep sugar mixture clean. Bring to a boil over high heat. Do not stir or move in any way! Cook until amber colored.
2. Add malt vinegar. Stand back and beware of steam.
3. Add all other ingredients except the tomatoes, cilantro, and jalapeno. Stir and bring to a simmer.
4. Allow liquid to reduce and thicken to a thick syrup consistency.
5. Add the tomatoes, cilantro, and jalapeno. Stir up really well.
6. Remove from the heat and cool right away in the refrigerator.
Thank you for posting two wonderful recipes, dahirsh! They sound delish!
Well, cheese and white wine are fairly common ingredients in fondue and are paired in many other ways. I imagine it would be like having cheese fondue with an egg on it. Sounds OK to me - but then I'm not a terribly picky eater.... basically if it's not nailed down.......
Biergarten: Kartoffelsalat (German Potato Salad)
1/3 cup olive oil
2 tsp mixed herbs (tarragon, parsley & sorrel)
1/2 cup beef broth
1 Tbsp wine vinegar
1 Tbsp Dijon mustard
2 tsp sugar
3 tsp grated onion
4 large baking potatoes
Salt & pepper
In a small bowl, combine olive oil, herbs, beef broth, vinegar, mustard, sugar & onion. Set aside. Steam potatoes until tneder. Peel and slice potatoes into 1/8 inch slices while still warm. Add to oil mixture and mix carefully. Let stand one hour. Mix again without breaking potatoes and season to taste with salt & pepper. Refrigerate until ready to serve.
Hi Tatania! You could not imagine the craving I have for that recipe! Just call me The Crazed Disney Foodie.
Boulangerie Patisserie: Chocolate Mousse
makes 3 cups
5 ounces semi-sweet chocolate
2 egg yolks, lightly beaten
1/4 cup heavy cream
1 tsp pure vanilla extract
3 egg whites
1/4 cup sugar
Melt chocolate in a double-boiler over warm water. Remove from heat. Combine egg yolks and cream and gradually add chocolate, stirring rapidly. Add vanilla.
Beat egg whites with sugar until stiff peaks form. Gently fold egg whites into chocolate mixture. Spoon mousse into a decorative mold or individual serving glasses and chill until firm, about 2 hours.
It won't be quite the same but in case we can't get the Crystal Palace recipe before Xmas morning you could try the Vegetable Frittata from the Grand Floridian Cafe. This is from Cooking With Mickey Volume II.
Grand Floridian Café
3 whole eggs
1/4 cup tomato diced
1/4 cups zucchini, diced
1/4 cup mushrooms, diced
2 tablespoons onion, diced
2 tablespoons chives, chopped
2 tablespoons frozen chopped spinach, thawed, drained
2 tablespoons butter
2 tablespoons Parmesan cheese, grated
2 slices tomato
2 thin slices zucchini
salt and pepper to taste
In a medium-sized mixing bowl, beat eggs and fold in tomatoes, zucchini, mushrooms, onions, chives, and spinach.
Melt 2 tablespoons of butter or margarine in a 10-inch nonstick skillet or omelette pan and add egg mixture. Mix egg mixture in pan until partially set. When frittata begins to hold together, sprinkle with Parmesan cheese and top with sliced tomato and zucchini. Continue cooking until eggs are done and garnish is warm. Remove from pan and serve immediately.
Cooks Note: I found there were lots of vegetables to eggs, so depending on the size of your eggs you may want to use less vegetables per serving. The recipe itself is very good.
Has anyone tried making this? Does it have to be baked?
It definitely would need to be baked otherwise you'd have a cold, messy dish with the cheeses and cream not incorporated with the veggies. Most vegetable lasagnas need 30-40 min baking at 350 F.
Thanks. I thought it was odd that it didn't include baking. I did a Google search, but the recipe is always the same -- no baking directions.
I apologize for posting an "incomplete" recipe! I guess I just did not read it through before posting. Yes, it would need to be baked. I agree with Tatania that it should be baked at 350. Yet I would check it after 20 minutes as it calls for tortillas (not "regular" lasagna noodles) which can dry out very quickly.
Just came back from a Mickey Christmas vacation and had dinner at Le Cellier- we had the filet mignon on top of cream cheese mashed potatoes.
To say the least it was delicious
Does anyone have the recipe for how they prepare the filet mignon and/or the recipe for the cream cheese potatoes.
I am not sure about how they prepare their steaks yet here is the recipe for the potatoes.
Le Cellier: Cream Cheese mashed Potatoes
[FONT=Verdana, Arial, Helvetica, sans-serif]Yield: 8 portions[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
2 pounds Idaho potatoes, peeled
1/8 qt. (1 stick) unsalted butter
1 cup (8 oz) cream cheese
1 cup warmed milk
1 Tablespoon Kosher salt
black pepper to taste[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Boil or steam potatoes until tender.
Using a food mill or mixer, incorporate all ingredients and adjust seasonings as necessary.
Thank You I am going to try to make the mashed potatoes for Christmas Eve.
Please, do let us know how they turn out!
This was the reply to the lemon drop thread
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