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

  1. CrazedDisFan

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

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    LynninPA,

    Thanks for all your hardwork on this thread! It is VERY organized, up-to-date, informative and helpful!!! CHEERS to YOU!!! :)

    :thanks: :thanks: :thanks: :jumping1: :thanks: :thanks: :thanks:

    :disrocks:
     
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  3. Prinny27

    Prinny27 DIS Veteran

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    Hmmm... not sure. I know on their menu (at least until last May when they had taken it off) it said Lamb & Barley Stew. But this definitely looks like it fits the bill. Thank you! :goodvibes
     
  4. Prinny27

    Prinny27 DIS Veteran

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    I agree - excellent job!!!
     
  5. TigerKat

    TigerKat DIS Veteran

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    I'll agree as well!!!!!!! You are the Woman!!!!!!!:worship:
     
  6. MickeyWanaBe

    MickeyWanaBe I love Big Bang!

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    Probably not the right one again, but here is another one I can across...

    Cucmber, Tomato, and Red Onion Salad
    from Jiko

    1 English cucumber
    1/2 teaspoon coarse salt
    1/2 red onion, very thinly sliced
    2 tomatoes, cubed
    Vanilla Dressing (recipe follows)
    Coarse salt and freshly ground black pepper, to taste
    Melon Vinaigrette (recipe follows)
    1/4 pound arugla

    -Cut cucumber in half, seed, slice fine, and place in a stainless steel bowl
    -Add salt, mix well, and let sit for 30 minutes at room temperature.
    -Drain water from cucumber and mix with onions and tobatoes.
    -Add 1/4 cup od vanilla dressing (reserve the rest) and season with salt and pepper to taste.
    -In the center of a large plate, mound the tomatoe, cucumber, and red onion and drizzle 2 tablespoons of melon vinaigrette around them.
    -Top with the arugula tossed with 2 tablespoons of vanilla dressing.

    Vanilla Dressing
    1/2 cup white balsamic vinegar (you may substitute malt or cider vinegar, but do not use brown balsamic)
    1/2 tablespoon vanilla extract
    1/4 cup extra-virgin olive oil
    Coarse salt and freshly ground pepper, to taste
    -Whisk all the ingredients together, adjust seasoning to taste, and set aside.

    Melon Vinaigrette
    1/4 cup cantaloupe juice
    6 tablespoons watermelon juice
    Pinch each of coarse salt and freshly ground black pepper
    1/4 cup fresh lemon juice
    1/2 cup extra-virgin olive oil
    1/4 cup cottage cheese
    1/2 teaspoon finely sliced basel leaves
    -Juice the cantaloupe and watermelon (cut into small pieces and squeeze by hand or use an old-fashioned glass or metal orange juicer) and measure amounts needed.
    -Mix in salt and pepper, then lemon juice.
    -Whisk in olive oil and adjust seasoning. Set aside.
    -When ready to serve, mix in cottage cheese and basil.
    Note: Both dressings can be made the day before and kept refrigerated. Never refrigerate tomatoes - they are more flavorful at room temperature.
     
  7. CruisinEars

    CruisinEars Engaged at WDW 8/23/95!

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    That is what I was planning to do until my ds came home and said "no desserts". Now I am stuck since we need to do a main dish. I am guessing maybe a shrimp with citrus. I would like to use a Disney recipe as I thought it would be fun to combine a regional food with a regional tourist attraction. Gotta get him an A on the report. ;)
     
  8. MickeyWanaBe

    MickeyWanaBe I love Big Bang!

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    Found one more... It is an old one, but is sweet & sour (I think), yet not German.

    Cucumber Salad with Dressing
    from Papeete Bay Verandah - Polynesian Village Resort

    2 1/2 cups peeled and sliced cucumbers
    1/2 teaspoon salt
    3 tablespoons vinegar
    3 tablespoons heavy cream
    2 teaspoons coconut milk
    1/8 teaspoon sugar
    1/2 teaspoon sesame oil
    1/2 teaspoon chopped chives
    4 lettuce leaves
    4 sprigs parsley
    8 radish slices
    1 tablespoon seasame seeds

    -Combine cucumbers, salt, and vinegar and marinate for 30 minutes in the refrigerator. In a separate bowl, mix heavy cream, coconut milk, sugar, and sesame oil. Beat until of medium consistency. Drain cucumbers well and add dressing and chives. To serve, place salad on lettuce leaves, garnish with parsley, radishes and sesame seeds.
    _________________________________________________________________

    My grandma (German) used to make a cucumber salad. We still make it today, yet we don't have a recipe for it. It is both sweet and sour! We peel and slice the cucumbers up. Slice up an onion and add it to the cucumbers. Soak them in salt water for about 30 minutes. Drain some of the water off and add cider vinegar and sugar. In the summer if we have fresh tomatoes we add wedges of tomato. Depending on who makes them they all taste different. My dad and I prefer them much more sour so we drain more water and add more vinegar. Once in a while they take your breath away! My mom perfers them sweeter. They are better the longer they sit. The love the leftovers the next day or even a couple days later!
     
  9. MickeyWanaBe

    MickeyWanaBe I love Big Bang!

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    Not sure about the cost of this one, but it is the shrimp/citrus thing from Disney! :thumbsup2

    Shrimp Scampi with Orange Harissa
    from Narcoossee's at Disney's Grand Floridian Resort & Spa

    Servers 4 as an Appetizer or 2 as an Entree - Maybe you could use smaller shrimp and make the servings smaller.

    2 tablespoons butter
    2 tablespoons Harissa (recipe follows)
    12 large shrimp, peeled and devined, tail on or off
    Cilantro, for garnish

    -Melt butter in a skillet or saute pan over high heat. Stir in harissa, then add shrimp and saute about 3 to 5 minutes until shrimp are pink, firm, and slightly opaque.
    -To serve, garnish with cilantro. Delicious with rice, couscous, or bulgur wheat.

    Harissa
    2 roasted peppers, skin removed
    2 garlic cloves
    1/2 teaspoon salt
    1 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/4 cup olive oil
    3 tablespoons orange juice
    1/2 teaspoon orange zest
    1/4 teaspoon red pepper flakes, optional

    -Combine all ingredients in food processor or blender to make a paste. Refrigerate until ready to use.

    Note: You can buy roasted peppers or make your own. To roast at home, cut pepper in halves or quarters; remove seeds and membranes. Place on a foil-lined roasting pan. Broil skin-side up until skins are blackened. Transfer to a bowl, cover with plastic wrap, and let pepper steam and cool for 15 to 20 minutes. Peel and discard the skins.

    HTH
     
  10. TigerKat

    TigerKat DIS Veteran

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    How about a coconut shrimp with an orange marmalade dipping sauce? Not sure if there is a Disney recipe for this or not.
     
  11. MickeyWanaBe

    MickeyWanaBe I love Big Bang!

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    BTW, I totally agree with that! ::yes::

    :disrocks:
     
  12. CruisinEars

    CruisinEars Engaged at WDW 8/23/95!

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    Thanks for the replies. I went to the Orlando Sentinel website and looked up recipes. I found one for a Carribean Layered Chicken Salad that sounded really good, plus I don't have to worry about keeping it hot. I am just going to add Orange to it instead of Mangos and that should be Floribbean. :thumbsup2

    I appreciate your help since it got the brain juices flowing and reading all the posted recipes was great.

    Thanks also to LynninPA for your work on this thread. Can't wait to try some of the recipes for my own family.
     
  13. Blaze12

    Blaze12 Is it time for our next visit yet??????

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    Could you post the Carribean layered chicken salad recipe??? I would LOVE to try it!
     
  14. Joan S.

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

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    Thanks, I am about to make it for breakfast! Joan
     
  15. Joan S.

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

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    Thanks, I am about to make it for breakfast! Joan
     
  16. jojo0612

    jojo0612 Mouseketeer

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    Hello. I am searching:surfweb: for the bread pudding recipe like the one at 1900 Park Fair. My mom says that was her favorite dish of the whole trip and I'd like to find the recipe for her if anyone could help! :flower3: Thanks in advance!!!princess:
     
  17. lynninpa

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

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    Here you go, jojo! Enjoy! :upsidedow

    1900 Park Fare: Bread Pudding

    6 eggs
    2 cups granulated sugar
    2 cups milk
    1 cup heavy cream
    1/2 tsp salt
    1 tsp ground cinnamon
    4 oz butter, softened
    1 loaf white bread

    Cut bread into 1 inch cubes, place in loaf pan. In a mixing bowl, combine eggs and sugar. Mix well. Add softened butter, cream, salt and cinnamon. Pour custard over bread cubes. Press down so custard soaks in well. Place soft butter on top of bread. Bake in a water bath at 325 degrees for approx. one hour until golden brown and custard is firm. Serve with vanilla sauce.

    Vanilla Sauce
    3 egg yolks
    4 oz sugar
    1/2 vanilla bean, split lengthwise
    1 cup milk
    1 cup heavy cream

    In a saucepan, combine milk, cream, and vanilla bean. Bring to boil. In a mixing bowl, combine egg yolks and sugar. Slowly por bolied milk and cream in egg yolk mixture, stirring constantly. Return to heat and cook until thick, stirring constantly. Do not boil. Strain. Chill in an ice bath.
     
  18. jojo0612

    jojo0612 Mouseketeer

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    Thank you so much!!:worship: You just made my day - and my mom's too!!!:flower3:
     
  19. lynninpa

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

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    Happy I could help, jojo! Do come back and let us know how it turned out! :upsidedow
     
  20. lynninpa

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

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    Please let us know how it turned out, Joan! :thumbsup2
     
  21. lynninpa

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

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    The Carribean Layered Chicken Salad sounds like a perfect choice, CruisinEars! Please come back and let us know how it all turned out! :thumbsup2
     

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