Cooking <><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

[Tatania]

At Raglan Road, last September, my first Disney meal was wonderful! I really want the recipe for "Pie in the Sky".
Thanks

Pie in the Sky – Chicken and Wild Mushroom Pie
Raglan Road Restaurant and Pub, Downtown Disney thanks to Chef Kevin Dundon

Cold turkey and ham
Carrots/Turnips/Parsnips etc-Fresh or cooked (if desired)
Onions & Mushrooms (1 medium onion, 12 mushrooms)
Chopped Garlic (2 cloves)
50g butter
50g flour
1 pint milk
90ml cream
50g Grated parmesan

Topping
1 box of puff pastry-thawed naturally

Make up white sauce by melting the butter and adding in the flour to make up a paste or a roux. Cook this mixture for about 90 seconds just to take out the sharp taste of flour.
With the aid of a whisk, slowly add the milk and continue to stir using a wooden spoon until the mixture thickens. Make sure that you take away all roux from around the sides of the saucepan. If desired you can pop in a little white wine and then add your ream to enrich the sauce. Grated parmesan can be added at this time as well. Cook the sauce slowly for about 5 minutes stirring at all times.
Season the sauce to suits your own tastes and requirements
Pan Fry ½ medium onion, 2 cloves of Garlic and about 8 mushrooms and add this to the sauce together with your chopped up meat and vegetables.
Pour this mixture into a casserole dish or individual dishes and set aside.
Roll out a disc of puff pastry and fit it on top of the pie.
Brush with a beaten egg and bake for 35 minutes at 180C/350F/Gas Mark 4

Note: This is a delicious dish to reuse any cooked chicken and it doesn’t take a long period of time to prepare. Alternatively you can cook up some fresh chicken. This dish Freezes exceptionally well also so you can make it up and set it aside until the more frugal day of early January.

 

[TheGoofyMama]

Nine Dragons' Saucy Chicken

Yield: 2 servings



3/4 lb Chicken breasts, boneless

1 Eggs

1 ts Cornstarch

2 TB Peanut oil

3 Onions, green

1 TB Peanut oil

1 TB Ginger, chopped

2 ea Garlic cloves, crushed

1 TB Sherry

3 TB Soy sauce

1/2 TB Sugar

1/4 c Stock, chicken

1/2 TB Vinegar, white

1 1/2 TB Water

1 c Peanuts

Deep fry peanuts until golden and crunchy.



Cut chicken meat into cubes. Toss with egg and

Cornstarch; add salt and white pepper to taste. Set

Aside to marinate for 30 minutes.



Add oil to wok and tilt pan to distribute. When

Temperature reaches 350, add chicken and stir fry

Until 80% tender. Drain.

Cut green onions into 1/2" pieces. Dry wok, add

Green onions, oil, ginger, and garlic. Stir fry for 1

Minute, then add chicken and stir together. Add

Sherry, soy sauce, sugar, chicken broth, white

Vinegar, and cornstarch dissolved in water. Stir in

Fried peanuts and stir fry until chicken is fully

Cooked.



Serve immediately with rice.



Source:Executive Chef Wei Zhong Xin, Nine Dragons at Epcot Center

 

[TheGoofyMama]

Bruschetta
Hollywood & Vine - MGM



1 lb diced tomatoes

1 T. French basil chiffonade

2 T. Diced onions

1 T. Minced garlic

2 T. Shredded mozzarella

2 oz. White balsamic vinegar

2 oz. Olive oil

Kosher salt to taste

Ground black pepper to taste



Mix all ingredients and serve over taosted Ciabatta bread slices.

 

[greeneeyes]

Hollywood & Vine - MGM



1 lb diced tomatoes

1 T. French basil chiffonade

2 T. Diced onions

1 T. Minced garlic

2 T. Shredded mozzarella

2 oz. White balsamic vinegar

2 oz. Olive oil

Kosher salt to taste

Ground black pepper to taste



Mix all ingredients and serve over taosted Ciabatta bread slices.

Most people serve this as an appetizer, but I could make an entire meal out of it! Thanks!

 

[TheGoofyMama]

* Exported from MasterCook *

Blue Hawaii
Planet Hollywood, Downtown Disney

Recipe By :Top Secret Recipes: Sodas, Smoothies, Spirits, Todd Wilbur
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 ounce Malibu Rum
3/4 ounce blue curacao liqueur
splash pineapple juice
splash sweet & sour mix

1. Combine all ingredients for your choice of shooter in a shaker
with a handful of ice, and shake.

2. Strain into a 2-ounce shot glass and serve.

MAKES 1 SHOOTER.

Copyright:
"Todd Wilbur 2002"
Planet Hollywood, Downtown Disney

Recipe By :Top Secret Recipes: Sodas, Smoothies, Spirits, Todd Wilbur
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 ounce Malibu Rum
3/4 ounce blue curacao liqueur
splash pineapple juice
splash sweet & sour mix

1. Combine all ingredients for your choice of shooter in a shaker
with a handful of ice, and shake.

2. Strain into a 2-ounce shot glass and serve.

MAKES 1 SHOOTER.

Copyright:
"Todd Wilbur 2002"

 

[TheGoofyMama]

Lemon Panna Cotta (desert)
Tony's Restaurant Magic Kingdom


Yield: 8 servings.



Cannoli filling:

1/2 pound ricotta impastata cheese (see note)

1/4 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/2 tablespoon heavy cream

8 tablespoons confectioners sugar

Zest of 1/2 orange, chopped

Zest of 1/2 lemon, chopped

Ground chocolate



Candied zest:

Zest of 3 lemons

1 cup water

1 cup sugar

Granulated sugar for dusting



Lemon panna cotta:

1 quart heavy cream

6 ounces sugar

2 ounces fresh lemon juice

2 vanilla beans

4 ounces warm water

1/4 ounce powdered gelatin

Zest of 1/2 orange, finely chopped

Zest of 1/2 lemon, finely chopped



1. For the panna cotta, he slits vanilla and scrapes off the flavorful bits
inside the bean. Dissolve powdered gelatin in warm water. Add heavy cream,
lemon zest, fresh lemon juice, the vanilla scrapings and sugar. Stir and let
cook until it reaches 160 F. Portions the liquid into 5-ounce ceramic dishes
Chill overnight in the refrigerator.



2. For the cannoli filling, combine ricotta, vanilla, chopped lemon zest,
chopped orange zest, heavy cream, ground cinnamon and confectioners sugar.
Set in the refrigerator. When chilled, pipe mixture into pastry shells.
Gently press ends into ground chocolate.



3. For candied zest, combine the water and sugar in a saucepan. When the
sugar dissolves, add the lemon zest. Cook 5-7 minutes or until the zest is
tender. Drain into a fine mesh sieve and place zest on paper toweling. Dust
with sugar. Let air-dry for 1 hour.



4. To serve, present panna cotta with a cannoli and some of the candied lemon
zest.

 

[TheGoofyMama]

Oyster Brie Soup
Hollywood Brown Derby Disney MGM

Serves: 7



Ingredients:

6 oz brie

48 oz half and half

6 oz roux, cold*

2 oz fish base

1 C. Champagne

8 oz Oysters

8 oz Oyster juice

Salt and white pepper to taste



Put half and half in a thick bottom pot. Heat nearly to boil.

Add roux to thicken, simmer 10 to 15 minutes. Add brie, stirring constantly
to melt. Add fish base, strain and return to pot.



In a separate pot, cook oysters in their own juice. Strain mixture into
first pot, then add cooked oysters, juice and champagne to mixture. Add salt
and white pepper to taste.



*Roux

1+2/3 lb butter

1+3/4 lb all-purpose flour



In saucepan, melt butter. Slowly add flour, stirring constantly to avoid
lumps. Cook 10-20 minutes (med low heat). Roux should be smooth with almond
aroma. Quickly remove from heat.

 

[TheGoofyMama]

Chocolat Soufflè
California Grill Restaurant
Contemporary Resort



1 Tbsp unsalted butter, melted

2/3 cup sugar

3 Tbsp all purpose flour

2 Tbsp unsweetened cocoa powder

1/3 cup 1 % lowfat milk

Whites from 4 large eggs, at room

Temperature (save 3 yolks for the sauce)

1/2 cup semisweet chocolate chips



1. Brush melted butter in eight ramekins (2/3-cup capacity), or a I 1/2-qt
souffle dish. Add 3 Tbsp of the sugar, then tilt dish to coat bottom and
sides.

2. Whisk flour, another 3 Tbsp sugar and the cocoa powder in a medium
saucepan to blend. Whisk in milk. Whisking constantly, bring to a simmer
over medium heat. Simmer 2 minutes or until very thick. Remove from heat and
whisk vigorously until no lumps remain. Cover surface directly with plastic
wrap to keep a skin from forming. Refrigerate at least 30 minutes until cool
or up to 24 hours.

3. Heat oven to 400'F.

4. Beat egg whites in a large bowl on medium speed until foamy. Increase
speed to high; slowly add remaining sugar and beat until stiff peaks form
when beaters are lifted.

5. Stir about I cup whites into the chocolate mixture, then fold chocolate
mixture and chocolate chips into remaining whites just until no white
streaks remain. Spoon into prepared dish(es).

6. Bake ramekins 20 minutes, souffle dish 30 minutes, or until souffles are
puffed and tops look dry. Serve immediately.

 

[TheGoofyMama]

Alfredo's Pizza with Fresh Mozzarella and Pepperoni
Epcot Food & Wine Festival 2002



Dough ingredients:



2 cups High Gluten Flour

1 cup Water,80 degrees F

1.5 oz. Yeast

2 tsp. Salt

4 tsp. Shortening

2 tsp. Milk

2 tsp. Extra virgin olive oil



Toppings:



1/2cup Tomato sauce

1/2cup Fresh Mozzarella Cheese

Pinch Oregano

Pinch Salt



Method of preparation:



Mix all ingredients together using a dough hook or by hand until they are
entirely blended. Let dough rest 30 minutes. Press dough into shape of pizza
Let dough rest 30 minutes. Top with tomato sauce, mozzarella cheese,
oregano and salt to taste. Bake at 450 degrees F for about 15 minutes until
crust is golden brown.



Serves 4





Source: wdwinfo.Com





Pizza Sauce



Our recipe is a simple sauce. We chop onions, crush garlic, grind basil, add
salt and pepper. Then we cook it all together in olive oil until the onions
are clear. Let it cool. Strain the liquid into tomato sauce. Stir in a cup
of beer. Stir in a little more seasoning like salt and pepper. Sweeten to
taste with a little sugar. Add some crushed tomatoes and voila! Pizza sauce!


Source: http://www.homesteadingtoday.com/

 

[TheGoofyMama]

Chocolate Crusted Key Lime Tart
From Grand Floridian Cafe

Yield: 10 servings

Crust:
1/2 cup sugar
1 stick butter
1 egg
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
8 ounces raw rice for baking pie shell
Filling:
14 ounces sweetened condensed milk
4 each egg yolks
1/2 cup key lime juice
Garnish:
Fresh sweetened whipped cream

1. To make crust, mix sugar and butter until creamy. Add egg and mix.
Sift cocoa powder, baking powder, baking soda, salt and flour (except rice).
Add to mix.
When all is combined, place between parchment paper. Flatten slightly and
chill 1 hour.
Heat oven to 350 F.
Roll dough to 1/8-inch thickness and place in pie pan or tart pan.
Cut circle of parchment large enough to cover bottom and sides of dough.
Place paper on dough. Place rice on paper.
Bake 10 minutes.
Remove parchment and rice, Bake for an additional 10 minutes.
Let cool.
2. For filling, combine milk and yolks on low speed. Slowly add key lime
juice while mixing on low until blended.
Pour into crust.
Bake at 350 F for 20 minutes.
Chill until cold, preferably overnight. Garnish with sweetened whipped cream

 

[TheGoofyMama]

Smoked Pulled Pork
From Whispering Canyon Cafe, Wilderness Lodge

Rub Mix Ingredients (for 3 to 5 lb. Pork Butt Roast):

1 cup sugar
3 Tbs. Salt
3 Tbs. Paprika
1/2 Tbs. Chili powder
1/2 Tbs. Black pepper
1 1/2 tsp. Celery salt
1 1/2 tsp. Fresh thyme
1 1/2 tsp. Rosemary
1 tsp. Cinnamon
1 tsp. Dry mustard
1 tsp. Granulated garlic



Mix all ingredients together.

Rub the pork roast generously with the rub mix.

From Whispering Canyon Cafe, Wilderness Lodge

Rub Mix Ingredients (for 3 to 5 lb. Pork Butt Roast):

1 cup sugar
3 Tbs. Salt
3 Tbs. Paprika
1/2 Tbs. Chili powder
1/2 Tbs. Black pepper
1 1/2 tsp. Celery salt
1 1/2 tsp. Fresh thyme
1 1/2 tsp. Rosemary
1 tsp. Cinnamon
1 tsp. Dry mustard
1 tsp. Granulated garlic



Mix all ingredients together.

Rub the pork roast generously with the rub mix.

Let the pork roast stand for 12 to 14 hours, in the refrigerator, before
cooking.

See "Smoking on Your Grill" for further instructions.



Smoking on Your Grill:
(This procedure is adaptable for both charcoal and gas grills)

Any wood chips of your choice will do. We use cherry, apple and hickory.

Soak 2 cups of wood chips in water at least 4 hours or preferably overnight.

Drain wood chips thoroughly and place in the center of a piece of aluminum
foil.

Fold foil securely to form a square pouch. Poke holes on one side for the
smoke to escape.

For charcoal grills, place the coals to one side of your grill, light and
wait until the coals start to show a light layer of white ash. For gas
grills, preheat one side of your grill.

Place pouch of wood chips directly on coals or lava rocks with the holes
facing up. If you are using a gas grill, turn down to low at this point.

Place items to be smoked on cold side of grill. Depending on the size of
your grilling rack, you may need to place items on a piece of aluminum foil.
Season with salt and pepper and /or your favorite spice combination.

Close the lid on your grill and relax.

Depending on the size of your items and the heat of your grill, the cook
times may vary. Expect at least 2 to 6 hours of cook time.

When the items are done to your liking, they should have a nice internal
smoke ring.

At this time, you may brush the items with your favorite sauce.

Disposing of the wood chip pouch should be done with caution. Since the wood
chips may still be smoldering, it would be advisable to submerse the pouch with
water.

 

[TheGoofyMama]

Swan & Dolphin Resorts

2 Ea. Poblano Pepper, roast then dice
4 Tbs. Red Bell Pepper, diced
4 Tbs. Green Bell Pepper, diced
4 Tbs. Red Onion, diced
1 Tbs. Cilantro, chopped
1/3 Cup White Wine
1/3 Cup Champagne Vinegar
6 Tbs. Sugar

Combine all ingredients into a saucepan. Bring to boil then reduce heat to a
simmer. Reduce until mixture reaches almost syrup stage. Remove from heat and
season with salt and pepper to taste.


Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

 

[TheGoofyMama]

Cilantro and Scallion Mashed Potatoes
Swan & Dolphin Resorts

¾ Lbs. Yukon Gold Potatoes, peeled
1 Tbs. Salt
2 Tbs. Butter
2 Tbs. Heavy cream
2 Tbs. Sour Cream
2 Tbs. Poached Garlic
2 Tsp. Cilantro, chopped
4 Tsp. Green Onion, chopped

Place enough cold water a pot to cover the potatoes. Add the salt. Bring to
boil then adjust heat to keep at a simmering boil.
Bring butter and cream to a boil. Remove from heat. Set aside. When potatoes
are tender to a knife, strain them in the sink and allow to steam on their
own for 10 minutes.In a mixing bowl, with a paddle attachment, place the
potatoes in bowl and start on low speed to break them up. Add ¾ of the cream
mixture. When combined, bring up to medium speed until potatoes are smooth.
Add the sour cream and season with salt and pepper. You may add the
remaining cream if desired. (Different potatoes absorb differently). At this
point just fold the cilantro and scallions in by hand. (Too fast in the
mixing bowl will break up the herbs and may even turn your potatoes green).

 

[TheGoofyMama]

Swan & Dolphin Resorts

1 Cup Sweet Yellow Corn cut off the cob
1/8 Cup Orange Bell Pepper, diced
1/8 Cup Red Bell Pepper, diced
1/8 Cup Red Onion, diced
1/8 Cup Scallion, chopped
2 Tsp. Garlic, chopped
1 Tbs. Olive Oil
1 ½ Cup Chicken Broth
4 Tbs. Butter
1 Tbs. Cilantro, chopped

In a hot sauté pan place the oil, peppers and onions. Toss in the oil until
edges wilt. Add the bell peppers and cook for 3-5 minutes. Add the corn,
garlic, scallions and chicken broth. Bring to boil then turn down heat to a
fast simmer. Reduce liquid by 2/3. While still on the stove whisk in the
butter until mixture is creamy. Fold in the cilantro and season with salt
and pepper. Keep warm.


Presentation

In the center of the plate place a nice helping of mashed potatoes, surround
with approximately 3oz. Of sweet corn ragout. Place the chicken breast on
the potatoes, top with 2 tbs. Of poblano pepper relish and garnish with
plantain chips and fresh cilantro.


Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

 

[TheGoofyMama]

Crab and Salmon Cakes With Chive Lemon Remoulade Sauce

From Swan & Dolphin

Serves 8

For Crab and Salmon Cakes:
10 Oz. Salmon Fillet
16 Oz. Lump Crab Meat
12 Tbsp. Butter
½ Cup Yellow Onion, diced
¼ Cup Red Bell Pepper, diced
¼ Cup Green Bell Pepper, diced
2 Ea. Garlic Clove, minced
2 Tbsp. Marjoram, fresh chopped
2 Tsp. Lemon Juice
3 Oz. Mayonnaise
5 Oz. Fresh Bread Crumbs, (Not Dried)
2 Tsp. Kosher Salt
1 Tsp. Black Pepper

For Chive Lemon Remoulade Sauce:
2 Cups. Mayonnaise
½ Cup Fresh Lemon Juice
½ Cup Chopped Chives



1. To prepare the bread crumbs, cut day-old bread into cubes and grind in
food processor. Set aside.
2. Mix all ingredients for sauce together and set aside.
3. Pre heat oven to 350 degree's.
4. Dice the Salmon into ¼ inch pieces.
5. Break apart the crab and discard any shell bits.
6. Melt 6 tbsp. Of butter in a sauté pan over med heat.
7. Add the onions, peppers and garlic.
8. Cook until onions are translucent.
9. Remove from heat and stir in the Marjoram. Set aside to cool.
10. When mixture is cooled, put into a mixing bowl.
11. Add the crab, salmon, lemon juice, mayonnaise and 2 oz. Of the
breadcrumbs.
12. Season with salt and pepper to taste.
13. Mix thoroughly then shape into 8 patties.
14. Coat the cakes with the remaining breadcrumbs.
15. Heat the remaining butter in a sauté pan over medium heat and cook the
cakes for 2-3 minutes on each side until golden brown.
16. Place cakes in oven for 5 minutes until cooked through.
17. Serve immediately with sauce on the side.

 

[TheGoofyMama]

Healthy Breakfast Omelet

From Swan & Dolphin

Serves 4

2 Oz. Vegetable oil
8 Oz. Tomatoes, seeded and diced small
4 Oz. Shiitake Mushrooms, julienne
Salt and pepper (white or black) to taste
16 Oz. Simply Eggs (Egg Beaters or any other egg substitute)
4Tsp. Chives, chopped small



In small non-stick pan sauté the shiitake mushrooms and tomatoes in 1 oz. Of
vegetable oil. Season with salt and pepper to taste - remove from pan, place
on a plate and tent with foil to keep warm.

In same pan, add 1 tsp. Of vegetable oil, and heat over medium high heat.
Pour in 4 oz. Of eggs. Let eggs start to cook in the pan for about 30
seconds, then using a rubber spatula start pulling the eggs gently from the
sides of the pan towards the center, then swirling the pan around so the
liquid part of the eggs run towards the sides of the pan. Shaking the pan
back and forth across the burner will also help to distribute the eggs. You
want the eggs to cover the bottom of the pan and form a circle. Continue
with this process until the eggs are just about set (lightly firm). At this
point, using your spatula, gently turn the omelet over. This will allow the
eggs to be cooked all the way through.

Place round omelet on plate in place in low oven to keep warm. Repeat the
steps above with the remainder of the eggs. After all four omelets are made
Remove from oven. Place ¼ of the tomato shiitake mixture down the center of
the omelet and garnish with the chives.

 

[TheGoofyMama]

Macadamia Nut Crusted Snapper

Swan and Dolphin

Snapper
4 8oz Snapper Portions
1 Cup Beaten Eggs
½ Cup All Purpose Flour
1 Cup Japanese Bread Crumbs (Panko crumbs or any coarse crumbs)
1 Cup Macadamia Nuts (crushed)
Salt and Pepper to taste
4 Tbsp. Olive Oil
4 Ea. Bananas cut in half

Rice
1 Cup Basmati Rice
1½ Cups Water
Salt and Pepper to taste

Fruit Salsa
1 Ea. Mango (peeled and diced)
1 Ea. Lime (zest and juice)
1 Tbsp. Honey
1 Tbsp. Cilantro (chopped)
½ Ea. Jalapeno pepper (small diced)
1 Tbsp. Chives

Citrus Beurre Blanc
1 Ea. Shallot (chopped)
½ Cup White Wine
½ Cup each Grapefruit and Orange Juice
1 Cup Heavy Cream
9 Tbsp. Butter (room temperature - not melted)
Salt and White Pepper to taste

Method for Snapper
Season the snapper with salt and pepper. Mix breadcrumbs and crushed
macadamia nuts together - place into a bowl. Place flour into another bowl
and eggs in another. Dust snapper in flour; dip into beaten eggs and then
coat with breadcrumbs mixture. In skillet heat olive oil, add snapper and
brown on both sides. Finish in 350-degree oven until done. In another
skillet or on a flat top, lightly brown banana’s flesh side only, this will
only take 1 minute.

Method for Rice
In pan, bring water and rice to boil. Cover and reduce to simmer until done
(20 minutes).

Method for Fruit Salsa
Mix all ingredients together, season with salt as needed.

Method for Beurre Blanc
In saucepan, melt 1 Tbsp. Butter and sauté shallot. Add wine and both juices
cook until reduced by ¾. Add in heavy cream and reduce by ½. Mix in
remaining 8 Tbsp. Butter 1 Tbsp. At a time. Mix until well blended. Strain.

Presentation
Place 2 oz. Beurre Blanc on bottom on plate. In center of plate, place 1 cup
mold of rice. Place 2 pieces of banana criss cross over rice. Place snapper
on top of the bananas. Top snapper with 1 Tbsp. Fruit salsa. Garnish with
cilantro sprig. Feeds 4 people.

 

[greeneeyes]

1 Tbsp unsalted butter, melted

2/3 cup sugar

3 Tbsp all purpose flour

2 Tbsp unsweetened cocoa powder

1/3 cup 1 % lowfat milk

Whites from 4 large eggs, at room

Temperature (save 3 yolks for the sauce)

1/2 cup semisweet chocolate chips



1. Brush melted butter in eight ramekins (2/3-cup capacity), or a I 1/2-qt
souffle dish. Add 3 Tbsp of the sugar, then tilt dish to coat bottom and
sides.

2. Whisk flour, another 3 Tbsp sugar and the cocoa powder in a medium
saucepan to blend. Whisk in milk. Whisking constantly, bring to a simmer
over medium heat. Simmer 2 minutes or until very thick. Remove from heat and
whisk vigorously until no lumps remain. Cover surface directly with plastic
wrap to keep a skin from forming. Refrigerate at least 30 minutes until cool
or up to 24 hours.

3. Heat oven to 400'F.

4. Beat egg whites in a large bowl on medium speed until foamy. Increase
speed to high; slowly add remaining sugar and beat until stiff peaks form
when beaters are lifted.

5. Stir about I cup whites into the chocolate mixture, then fold chocolate
mixture and chocolate chips into remaining whites just until no white
streaks remain. Spoon into prepared dish(es).

6. Bake ramekins 20 minutes, souffle dish 30 minutes, or until souffles are
puffed and tops look dry. Serve immediately.

OMG! That sounds so good!

 

[TheGoofyMama]

Penne Amatriciana Recipe

From Swan & Dolphin Resorts

Serves: 6

1 Lb. Penne Pasta, Cooked
¼ Cup Olive Oil
5 Strips Bacon, Chopped
2 Oz. Pancetta, Diced
¾ Cup Onion, Diced
1 Tbls. Garlic, Chopped
1 Can Whole Plum Tomatoes, Drained and Chopped (Reserve Juice)
¼ Cup Basil, Chopped
1 Tbls. Cracked Black Pepper
¼ Cup Grated Parmesan Cheese



1. Cook penne until al dente.
2. In a large pan, heat olive oil on medium heat.
3. Add bacon and pancetta, cook until light brown, stirring occasionally.
4. Add onion and cook until soft and slightly golden.
5. Add garlic and saute until soft, (do not brown).
6. Add chopped tomatoes, simmer for 10 minutes on low heat, reserving liquid
for later use.
7. Add basil, pepper and parmesan cheese, cook until desired consistency. If
it is too thick, add reserved tomato sauce.
8. Over medium heat, add warm pasta to sauce and toss. Heat for 2 minutes.
9. Add seasoning according to taste.
10. Serve with fresh grated parmesan cheese.

 

[TheGoofyMama]

Peperoni Caprese with Balsamic Vinaigrette

From Swan and Dolphin

Peperoni Caprese:
4 Ripe Beefsteak Tomatoes, Sliced 1/8" Thick
4 Pieces Fresh Buffalo Mozzarella Sliced 1/8" Thick
8 Large Basil Leaves Coarsely Chopped
One 6 oz. Jar Roasted Red Peppers, Drained
Salt
Coarse Ground Black Pepper

Balsamic Vinaigrette:
2 tbls. Dijon Mustard
¼ cup Balsamic Vinegar
¾ Cup Olive Oil
Salt and Pepper



Method for Peperoni Caprese:

Alternate tomatoes and mozzarella cheese starting with the tomatoes. Use 3
pieces of tomato and three pieces of cheese per serving. Season with salt
and pepper. Top with chopped basil and roasted peppers. Top with balsamic
vinaigrette.

Method for Balsamic Vinaigrette:

In a blender combine mustard and vinegar on high speed. While blender is
running slowly pour in the olive oil. Turn off blender and season to taste.