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

  1. quiltymom

    quiltymom <font color=darkorchid>Ears to you, kids!<br><font

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    I don't see why not! I have often substituted veggie stock for beef stock when I think that I may have one of my vegeterian friends over for a meal. All it needs is the flavor from the stock to make it taste good.
     
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  3. bear74

    bear74 DIS Veteran

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    In 2002 DH and I had Lunch at CRT we had Crab Cakes for an Appetizer. I would love that recipe
     
  4. Prinny27

    Prinny27 DIS Veteran

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    Does anyone happen to have the recipe for the lamb & barley soup they used to have as an appetizer at the Rose & Crown? That was my favorite and I was so upset when they took it away! Thanks! :goodvibes
     
  5. lynn71092

    lynn71092 DIS Veteran

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    Found these from the Coral Reef

    Crab Cakes
    from Coral Reef, Epcot

    Yield - 4


    For the Asian vinaigrette:
    2 tablespoons coffee
    2 tablespoons low*sodium soy sauce
    1/4 cup olive oil
    1 tablespoon hot sesame oil (spray)
    1/2 tablespoon honey
    Salt and pepper to taste

    For the roasted*corn salsa:
    3/4 cup roasted corn kernels (1 to 2 ears)
    1/4 cup diced tomato
    1/4 cup diced onion
    1/4 cup diced bell pepper
    2 teaspoons rice vinegar
    2 teaspoons olive oil
    Juice from 1 lime
    Salt, pepper, and Tabasco to taste

    For the crab cakes:
    6 tablespoons heavy cream
    8 ounces crab claw meat
    1 small carrot, minced
    1 small celery stalk,minced
    1 tablespoon bread crumbs
    1/2 teaspoon kosher salt
    1/8 teaspoon black pepper
    Pinch of crushed red pepper flakes
    Dash of Tabasco
    1/2 teaspoon olive oil
    10 ounces mixed greens



    1. Roast corn kernels: Wrap ears of corn with husks removed in aluminum foil and bake in a 450*degree oven for 15 minutes. Set aside to cool.

    2. Place all vinaigrette ingredients in a jar and shake to combine. Set aside. Cut cooled corn kernels from cob and mix kernels and all other salsa ingredients together in a medium bowl. Season to taste and set aside.

    3. Preheat oven to 350 degrees. Bring cream to a simmer in a small skillet over medium heat, stirring frequently until reduced by half (4*5 minutes).

    4. Pat the crabmeat dry and combine with cream, carrot, celery, bread crumbs, salt, peppers, and Tabasco in a large bowl. Form four patties.

    5. Heat an oven*safe skillet over medium*high heat for 3*4 minutes. Carefully add olive oil. Fry for 1 minute, or until browned, on each side.

    6. Place in oven until warmed through (5*8 minutes). Serve over mixed greens tossed in Asian vinaigrette. Top with roasted*corn salsa.
     
  6. bear74

    bear74 DIS Veteran

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    thank you I know their was no salsa or salad greens with it.
     
  7. Joan S.

    Joan S. DIS Veteran<br><font color=blue>Needs to 'fess up

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    Thanks so much!! :thumbsup2 I will try this tomorrow morning since it is Saturday and my DS is having a few friends sleep over!! This seems to be the same one that they serve at Crystal Palace:confused3, but I have not had the one at Chef Mickey's. Do you know if it is the same recipie?? Also I am still hoping someone has the recipie for the PRETZEL STIX that are served at Le Cellier?? I am making the Cheddar Cheese soup this weekend. Thanks, Joan
     
  8. lynninpa

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

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    I just have to say, "WoW!" When I first thought about creating this thread, I never imagined that on some days, more than 500 people would check it out!
    Just happy to hear that so many people are enjoying it as much as I am! :cool1: -Amy (aka lynninpa)
     
  9. lynninpa

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

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    :wave2: POG juice is equal parts of passionfruit, orange & guava juice. I know Minute Maid makes POG juice...and I have heard from several people who say that Disney actually uses the Minute Maid brand. :upsidedow
     
  10. lynninpa

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

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    Sorry to say, but Le Cellier actually buys their pretzel bread from a company in Canada. All they do at the restaurant is spritz them with water & reheat them. But we do have a recipe for the Pretzel Bread from Biergarten (page 16) if you are interested in that one! :upsidedow
     
  11. lynninpa

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

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    Yummy! Thanks for posting, lynn! :thumbsup2
     
  12. lynninpa

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

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    Another great recipe! Thanks again, lynn! :goodvibes
     
  13. lynninpa

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

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    I've added this to the Requested Recipes list, bear74, and will look around for the recipe for you. :upsidedow
     
  14. lynninpa

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

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    I have added it to "the list," Prinny27, and will keep my fingers crossed that I or someone else will find it as I want to try it, too! :goodvibes
     
  15. Prinny27

    Prinny27 DIS Veteran

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    Thank you so much!
     
  16. lynninpa

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

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    Yumm! Thanks, again, lynn! Ummm, could you possibly change your user name? I feel like I am writing to myself. :rotfl: Just teasing, of course. ;)
     
  17. Prinny27

    Prinny27 DIS Veteran

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    This is before the recent change to the recipe. ;)

    1/2 oz. Myers Dark Rum
    1/2 oz. any type of brandy
    1/2 oz. creme de banana
    1/2 oz. blackberry brandy
    2 oz. orange juice
    2 oz. pineapple juice
    1/4 oz. grenadine
    2 oz. sour mix

    Combine above ingredients and shake. Place 1 oz. Bacardi 151 rum as a floater. Garnish with an orange slice or cherry.
     
  18. lynninpa

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

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    I would say that the Breakfast Pizza at CM and at CP are from the same recipe. Of course, I could be wrong but they tasted exactly the same to me! By the way, I grew up in Barrington! Am in Warwick now. ;)
     
  19. CrazedDisFan

    CrazedDisFan <font color=darkorchid>Let's just say there were f

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    Is this the recipe you are seeking?

    SCOTCH BARLEY SOUP

    Rose & Crown Pub & Dining Room - United Kingdom Showcase - EPCOT Center.

    1/4 c. butter
    1 c. diced white part of leeks
    1 c. chopped onion
    1 c. diced carrots
    1 c. chopped celery
    1 c. diced white turnips
    1 lb. mutton or lamb neck or breast (or use 1/2 lb. ground lamb)
    2 to 3 tbsp. all-purpose flour
    1 c. pearl barley
    4 qts. chicken broth (128 oz.)
    2 to 3 tbsp. cornstarch
    1 1/2 c. Half and Half
    Salt and freshly ground pepper to taste

    Heat butter in a large saucepot and saute leeks and onion for 5 minutes. Add carrots, celery and turnips and continue cooking for 10 minutes.
    Remove fat and fell from lamb and grind meat in a food processor with the steel blade or a grinder. (Or buy already ground lamb.)

    Add the meat to vegetables and cook and stir to keep meat from lumping, until it is lightly browned. Sprinkle flour over meat to absorb fat.

    Meanwhile, cover barley with boiling water and let stand 10 minutes. Drain and rinse with cold water. Add to vegetables and meat with 1 cup chicken broth. Cover and let steam over low heat 10 minutes. Add remaining chicken broth and bring to a boil. Reduce heat and simmer 1 to 1 1/2 hours or until barley is tender.

    Blend cornstarch and Half and Half and stir into soup. Let boil until slightly thickened. Add salt and pepper to taste. NOTE: This soup freezes well. Yield: 5 quarts.
     
  20. lynninpa

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

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    Thanks, Prinny! :drinking1
     
  21. lynninpa

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

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    Thank you, CrazedDisFan! This sounds delish!! :goodvibes
     

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