DCL recipes?

[karentan]

i know that there's a thread on the dis about WDW recipes, and i was wondering if there's one for DCL recipes?
i had the seafood linguine on the last night of our barcelona to dover repo cruise last week (til we meet again menu), and i'd love to have the recipe.
does anyone know where i could get it from?
thanks in advance

ps: if there isnt already a thread, feel free to post any DCL recipes you do have

 

[kcashner]

DCL has been known to supply recipes when asked. In addition, there are some on various sites that we can't mention here because they are tied to TA sites. If you google "WDW recipes" and DCL recipes" you'll get some of them.

 

[poohluv2u]

I'm sure they'll allow this link .. it is to DCL's Facebook site http://www.facebook-disneycruiseline.com/photos/PostBlog5-24-10TartRecipe.htm

 

[ilovedevin]

http://allears.net/din/rec.htm


Disney Cruise Line all the way at the bottom of the page has these recipes

Bahama Mama
Chilled Orange and Mango Soup
Chocolate Souffle (Palo)
Java Juice (Castaway Cay)
Konk Cooler (Castaway Cay)
Maple Glazed Salmon with Onion Mashed Potatoes (Animator's Palate)
Mixed Berry Shortcake (Animator's Palate)
Peanut Butter Pie
Stack of Vegetables (Lumiere's & Triton's)

 

[Candy Apple]

I'm sure they'll allow this link .. it is to DCL's Facebook site http://www.facebook-disneycruiseline.com/photos/PostBlog5-24-10TartRecipe.htm

Oh, my mouth is watering now. Those are two of my favorite DCL dishes!

 

[poohluv2u]

Here's a link to the mango & papaya soup recipe from Parrot Cay restaurant
http://www.disboards.com/showthread.php?t=1865561

 

[karentan]

i managed to get hold of the recipe, DCL guest services are awesome, i emailed them, not really expecting to get a proper answer, but they emailed it to me! so if anyone needs a recipe, drop them a line!
in case anyone else wants the seafood linguini recipe:

Below is our recipe for the Seafood Linguini, which makes 10 servings.

White Wine Sauce
700 mil Fish Veloute
400 mil White Wine
5 ea Shallots Finely Diced
400 mil Heavy Cream

Seafood
30 ea Clams Steamed in Fish stock white wine and shallots.
30 ea 21/25 Shrimp peeled tail on Griddled
4 lb Lobster Oman Tail (2oz)03992018 Griddled
3 lb 40-60 Scallops 03992368 Griddled

Garnish
30 ea Asparagus 3 per portion

For The White Wine Sauce
Saute the shallots in butter, add the white wine and reduce by 2/3rds, add the Fish veloute and bring to the boil-add the Heavy cream and simmer for 15 minutes-pas through a fine strainer-reserve.

For Service
Mix the Linguini with the white wine sauce-place in the service bowl-garnish with the seafood-3 clams, 3- 21-25 Shrimp 1 Lobster Oman Tail, 4-30/40 Scallops and 3 Spears of buttered green asparagus.

 

[Pooh_Friend#1]

Yum, sounds delicious!

 

[gismo1554]

Actually the Dis Thread includes the DCL receipes on it as well so there are some DCL receipes floating around. It might be worth posting the one you received on here too as that way others might find it

http://www.disboards.com/showthread.php?t=1575103