...it's a Disney food weekend here!
Cool! I was planning on making a couple of recipes this weekend, too, but looks like I am coming down with the flu. Please let us know how tonight's dinner comes out, bnf2!
...it's a Disney food weekend here!
I did make the Flame Tree BBQ Sauce & Rub for an oven baked chicken tonight. It's a really yummy sauce and the only thing I might change is using less Worcestershire sauce as the taste is quite strong.
Does anyone have the receipe for the Sweet Potato Pancakes at Boatwright's? They are Dh's FAVORITE!! We have to eat there everytime we visit!
Yummy! The Main Street Bakery Cinnmon Rolls are a hit! I think the rolls are missing something, but I can't quite put my finger on it. Had to make do with regular powdered sugar icing as I was out of cream cheese (maybe that's the something!)
My kiddos... still in jammies at 1:00... enjoying the cinnamon rolls The rolls were huge... as big as saucers-and they had the *small* ones!
Had a little trouble peeling the poblano... any hints?
For the Cinnamon Rolls, I made it both ways, overnight in the fridge & in one day. They both turned out good, but not the same.
For the icing: I didn't have cream cheese either, so I found a butter powdered sugar recipe on the internet that tastes great.
1/3 c butter, melted
2 c powdered sugar
2 t vanilla
hot water
Mix butter & powdered sugar & vanilla, add hot water by the tablespoon til a spreading texture.
The best way to peel any type of pepper is to char or blister the outside with open flame (gas burner or BBQ grill) or in an oven (coat outside of pepper with oil) first. As soon as the pepper is charred or blistered you should put into a bowl and cover with plastic wrap or drop into a zipper bag and seal. Allow the pepper to cool completely then peel skin while holding under warm running water. Then charred or blistered skin will come right off and you will be left with a pepper with an awesome roasted flavor and no skin! If you need more info on the process just let me know!
Sometimes I get so busy reading posts, searching for recipes & updating recipe lists that I forget to ask questions I have!
I have a couple of questions about making Fried Boursin like they serve at the PTC. Is this something that needs to be eaten soon or can it be allowed to sit like at a cocktail party? Also, has anyone tried this recipe with the apple,cinnamon & cranberry Boursin? I thought that would be a nice evening treat.
Lynninpa... sure hope you are feeling better Thanks again for keeping this thread updated... it's my favorite!
Sometimes I get so busy reading posts, searching for recipes & updating recipe lists that I forget to ask questions I have!
I have a couple of questions about making Fried Boursin like they serve at the PTC. Is this something that needs to be eaten soon or can it be allowed to sit like at a cocktail party? Also, has anyone tried this recipe with the apple & cranberry Boursin? I thought that would be a nice evening treat.
The corn chowder seemed smoother at San Angel Inn- maybe next time I will throw it in the food processor for a few whirls. My family really like it... and we can't believe there is no cheese in this soup! A little 'chunky', but still very good.
I had the same experience when I made the Canadian Cheddar Cheese soup and ended up throwing it into the blender at the last minute. It wasn't completely smooth (as that wasn't the point) but ended up being much closer in texture to the one in the restaurant.
Not sure if this was asked for earlier. This might not be the new recipe however.
Ingredients
Serves 4
Shrimp Marinade
½ cup hot chili garlic paste
1 Tbsp. Minced garlic
½ cup Minced fresh ginger
1 cup Sweet chili garlic paste
2 cups Honey
2 cups Lemon juice
1 quart Canola oil
1 tsp. Fresh ground black pepper
2 tsp. Kosher salt
Method:
1. Mix all ingredients well except for oil
2. Whisk briskly while slowly adding the oil
3. Take out 1 cup of this to baste the shrimp while they are cooking
4. Use the rest to marinate the shrimp
'Ohana Shrimp
Ingredients:
5 lbs. peeled and de-veined shrimp 16-20 count
All but 1-cup shrimp marinade
METHOD:
NOTE: Best if you use outdoor grill as these really smoke up the grill.
1. After shrimp have marinated for two days, take them out of the marinade.
2. If you can find some kabob skewers use them to skewer the shrimp. If not use bamboo sticks or just grill them loose.
3. As you are grilling baste them occasionally with the marinade you saved.
4. When they reach an internal temperature of 145ºF, remove and serve.