Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.
Has anyone tried the Le Cellier Mussel recipe yet?
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Does anyone have the recipe for Tangierine Couscous salad from Tangierine Cafe in the Morocco Pavillion in Epcot?
I found this recipe yet not sure if it is from Tangierine Cafe or Restaurant Marrakesh.
from Morocco, Epcot
Yield - 4 servings
Olive oil for sauteing
1/2 of a red onion
1 teaspoon chopped garlic
1/2 of a sweet red bell pepper
1/2 of a sweet green bell pepper
1/2 of a chopped zucchini
Salt and freshly ground pepper to taste
Nutmeg to taste
Cinnamon to taste
1/2 cup olive oil
1/4 cup raisins
1/4 cup chickpeas (garbanzo beans)
1 cup orange juice
12 ounces cooked plain couscous
2 tablespoons chopped fresh parsley
In a large nonstick skillet, saute onion, garlic, sweet bell peppers and zucchini in olive oil.
Season with salt, pepper, nutmeg and cinnamon. Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice.
Toss vegetable mixture with couscous and pan juices. Add parsley. Mound mixture onto a serving platter and garnish if desired.
Hopefully someone will have it! In the meantime, I will add it to the Requested Recipes list.
Thanks I will be waiting patiently.
Oh these recipes sound so good!!! My daugher is picking a recipe a day so that we can make together! Thanks so much for sharing!
I've made soft pretzels before and one recipe I remember used a mixture of baking soda and water instead of an egg wash and they browned really nice. I think it was 4 tsp baking soda to 1/2 cup warm water to dissolve it. Another recipe called for dropping the shaped dough into boiling water and baking soda and boil just for a minute before baking, much like a bagel, but I didn't try that one.
Did you read the fine print in the rules for using any of these recipes, sunshyne? It clearly states that you must invite all of us over for dinner!
Traditionally or classically, large soft pretzels are made by way of duel cooking methods. The dough is made, shaped, boiled and baked. Like a bagel, these pretzels are traditionally boiled and fully cooked before going into an oven. This allows a nice soft inside to form while the outside gets that shine and chewy texture. Once the pretzel is boiled, it is placed on a rack to dry, brushed with a glaze (not a sweet glaze, but rather i.e. egg wash, salt water, oil, butter to facilitate the cooking of the crust) then baked to brown. I am not sure if this will help anyone with their pretzel issues, but I hope someone will benefit from the info.. Glad to help if I can!
Would like to have the recipe to Grand Floridian Cafe's Margarita's Does anyone know? Thanks
Has anyone put these recipes in Master Cook format?
---Paul in Southern NJ
As always, thanks for the great info & tips, apostolic4life!
Here are the the ingredients for the signature Grand Margarita from the Grand Floridian Cafe. I will keep searching around to find the exact measurements for you, toyota631!
Grand Floridian Cafe: Grand Margarita
1800 Reposado Tequila
Sweet & sour mix
ESPN Club: Chicken Wings
ESPN WINGS SPICE
1 ¼ oz celery salt
4 1/3 oz granulated garlic
4 ¾ oz white pepper
2 2/3 oz chili powder
ESPN WINGS SAUCE
1 1/3 oz Franks Hot Pepper Sauce (used to be Durkees Hot Sauce)
1 tsp. black pepper
10 flakes crushed red pepper
pinch ground white pepper
1 tbsp. Louisiana Gold Pepper Sauce
2 each chipolte pepper (smoked dried jalapeno)
1 ½ oz cayenne pepper
(Makes 1 quart)
2 cups water
1 cup orange juice
1 cup sugar
1/2 cup salt
1/4 cup cracked black pepper
2 tbsp. basil
2 tbsp. oregano
1/4 cup onion powder
1. Use whole wing; soak overnight in citrus marinade
2. Drain; sprinkle ESPN SPICE generously covering entire wing.
3. On baking sheet, bake for 25 minutes at 375 degrees.
4. Remove from pan; drain fat.
5. Allow wings to cool completely.
6. Deep fry in canola oil at 360 degrees until very crisp.
7. Sprinkle wings with ESPN Sauce and toss in stainless steel or glass bowl.
Source: ESPN[FONT=Helvetica, Arial, sans-serif]
[FONT=Helvetica, Arial, sans-serif]
Portobello Yacht Club: Farfalle Primavera
8 oz. Farfalle pasta
2 oz. Snow peas
2 oz. Asparagus (sliced)
5 oz. Heavy Cream
2 oz. Grana or Parmigiana-Reggiano Cheese
1 oz. Butter
1 oz. Tomatoes (diced)
Freshly grated Parmesan cheese to taste
Salt & pepper to taste
In a large saucepan of boiling salted water, cook the pasta for 8 to 10 minutes or until it is al dente, and drain it well. In a medium saucepan, heat the butter until melted, add the snow peas and asparagus and cook for one minute. Add cream, cheese and pasta and simmer until sauce thickens and mixture is combined well. Finish with a sprinkle of salt and pepper and Parmesan cheese to taste. Serve garnished with tomatoes. Serves 2.
Enjoy with a bottle of California chardonnay.
From the kitchen of
[FONT=Helvetica, Arial, sans-serif]Portobello Yacht Club
here is the white meat marinade recipe for the turkey.
2 tbs garlic, minced
¼ cup malt vinegar
¼ cup lemon juice
3 dashes tabasco
1 tsp kosher salt
½ tsp cracked black pepper
¼ cup light brown sugar
1 cup olive oil
Place all of the ingredients except the oil in a food processor. Slowly add the oil to the food processor to form an emulsion. Reserve half of the marinade for later use. Marinate the meat for two to three days in the refrigerator. Strain the reserved marinade and use to baste the meat during the cooking process.
I would love to have the Ice Wine Martini recipe from Le Cellier, that drink is divine!
Thank you, CrazedDisFan! I love when we can cross a requested recipe off the list!
I will look around for this recipe for you and also add it to the list of Requested Recipes, CrazedDisFan. Maybe a fellow Diser will have this great recipe.
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