blackthidot
Well-Known Member
- In the Parks
- Yes
Haha yeah, but who is to say I don't have those recipes? lol
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Recipe???
- Thread starter wannabeBelle
- Start date
Haha yeah, but who is to say I don't have those recipes? lol
PeoplemoverTTA
Well-Known Member
otterdisbelief
New Member
Was at Disney Springs yesterday and went to Chicken Guy (among other places). I tried being a bit adventurous (I'm usually an exceptionally picky eater) and tried the cumin lime mojo sauce there and really quite liked it. Was wondering if by chance anyone knew of a copycat recipe for that sauce, as I'd certainly like to replicate it at home since there's not one of those locations near me!
Amazing! Thanks!!
Can you send the master list please?Hey everyone
As some of you know I have been keeping a master list of the recipes posted and sending out updates.
Someone just PMd me with a title "recipe people"...I deleted it by accident.
If you need an answer please resend...Sorry for all the trouble.
Stormy1954@yahoo.com
MickeyLuv'r
Well-Known Member
These recipes come from Swan Dolphin. I don't know if they are served there, I just received the recipes.
Lobster Roll with Browned Butter Hollandaise
| Ingredients: 3/4 cup browned butter hollandaise (see recipe below) 2 tsp. dijon mustard 1 dash hot sauce (preferably Tabasco) 5 each 1.5 lb. lobsters 1 lb. hot melted butter 3 small scallions (thinly sliced - about 1/4 cup) 1/4 cup butter (softened) 4 each New England style split-top hot dog rolls Preparation: In a small bowl, whisk the browned butter hollandaise, mustard, hot sauce. Transfer to a small covered container and keep warm but not hot. Put about 1 inch of well-salted water in a 16- to 20-quart steamer pot, cover, and bring the water to a rolling boil. Meanwhile. When the pot fills with steam, put in the lobsters. Cover the pot and steam the lobsters until the shells are bright red and the antennae can be easily pulled off, 9 to 11 minutes. Transfer the cooked lobsters to a baking sheet and let sit at room temperature until they’re cool enough to handle. Remove the meat from the shells and cut the lobster into bite-sized pieces. Immediately add the picked and still slightly warm lobster meat to the pot with the melted whole butter. Remove the warm lobster from the butter and let drain on a cooling rack until most of the butter has dripped off. Add the drained lobster to the browned butter hollandaise. Season to taste with salt and pepper. When ready to serve, stir the scallions into the lobster salad. Heat a skillet over medium heat. Spread the butter on the flat outsides of the hot dog buns. Toast the buns in the skillet, turning once, until golden-brown, about 3 minutes total. Remove from the heat. Gently open the buns and place the divided lobster salad among the buns and serve immediately. Browned Butter HollandaiseIngredients:4 each egg yolks 1 tbsp. freshly squeezed lemon juice 1/2 cup unsalted butter, melted 1/4 cup unsalted butter, browned until a nutty aroma prevails Pinch cayenne Pinch salt Preparation: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl over a double boiler until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water. The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the ½ cup of melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, then whisk in the ¼ cup browned butter, cayenne, pepper, and salt. Cover and place in a warm spot until ready to use for the Lobster rolls. If the sauce gets too thick, whisk in a few drops of warm water before use. |
MickeyLuv'r
Well-Known Member
Meat Lasagna
| Ingredients: 3 each fresh pasta sheets 9 cups bolognese sauce (recipe below) 6 cups ricotta mixture (recipe below) 3 cups tomato basil sauce - cooled (recipe below) 4 oz. béchamel sauce - cooled (recipe below) 4 oz. mozzarella cheese - shredded Preparation: Preheat oven to 350 degrees. In a 13x9 inch pan, spread 1 cup of tomato basil sauce along the bottom. Lay 1 pasta sheet on top of the sauce, then spread half of the ricotta mixture evenly, followed by half of the béchamel sauce. Next spread half of the Bolognese sauce. Repeat the layers 1 more time starting with tomato basil sauce. Then top with the last pasta sheet and 1 cup of tomato basil sauce. Cover with parchment paper and aluminum foil and bake for 45 minutes. Top with mozzarella and put back in oven for additional 10 minutes until melted and golden brown. Bolognese Sauce Ingredients: 1 oz. olive oil 26 oz. whole peeled tomatoes (crushed) 3 oz. tomato paste 3 oz. red wine 3 oz. carrots (peeled and ground) 3 oz. celery (cleaned and ground) 6 oz. onion (peeled and large diced) 1 each bay leaf 1/2 oz. dried porcini mushrooms (rehydrated) 1 oz. shallots (chopped) 20 oz. ground beef 20 oz. ground pork 10 oz. ground veal 1 oz. dried sausage (ground) 5 oz. veak stock 4 oz. unsalted butter To taste salt To taste white pepper (ground) Preparation: In large pot, heat oil and add shallots, mushrooms, and cook until translucent. Add carrots, celery and onions and cook until tender. Next add beef, pork and veal and sauté until fully cooked breaking up any large pieces. Deglaze with red wine and reduce by half. Add veal stock and bay leaves and bring to a simmer. Add tomatoes and tomato paste and let simmer for 1 hour. Skim the fat from the top while it simmers. Season with salt and pepper. Slowly stir in the butter until completely melted. Tomato Basil Sauce Ingredients: 66 oz. whole peeled tomatoes (crushed) 2 each medium sized yellow onions (peeled and small diced) 2 oz. fresh basil (rough chopped) 3 oz. olive oil 22 oz. water 6 oz. butter To taste salt Preparation: In large pot heat the olive oil. Add the onions and lightly sweat until tender and lightly colored. Add basil and cook for 10 minutes. Next add the crushed tomatoes and water. Bring to simmer and skim any impurities off the top. Continue simmering for 45 minutes. Add butter and season. Sauce will be a thicker consistency. Bechamel Sauce Ingredients: 3.75 oz. butter 3.75 oz. flour 10 cups whole milk 11 pinch ground nutmeg To taste salt To taste white pepper Preparation: In sauce pot, melt butter. Add in flour and mix together until smooth. Continue cooking butter and flour mixture until slight nutty aroma appears. Whisk the cold milk in 3 parts to the butter flour mixture stirring constantly. Simmer on low heat for 45 minutes sBrring occasionally. Season with salt, pepper and nutmeg. Strain sauce. Ricotta Mix Ingredients: 48 oz. ricotta cheese 2 tsp. dried oregano 6 each eggs 2 tsp. black pepper (finely ground) Preparation: In large mixing bowl add ricotta, oregano, and pepper. On low speed slowly incorporate eggs one at a time. Mixture will feel semi-firm to touch once eggs are fully incorporated. |
I don't make this full recipe, but I do make the tomato basil sauce all the time. This one, as written is calling for canned whole tomato (ideal is San Marzano - no salt added), but I make with fresh tomato in summer, and or eggplant, and or maybe other summer veggies. Start with onions, and chop/add a bunch of summer veggies. I probably don't add quite as much water as listed in recipe. Another trick is to add wine or (tempered) cream.
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MickeyLuv'r
Well-Known Member
ARANCINI
Ingredients:
Roll approximately 5 ounces of the cooked risotto into a ball. Make room in the center for the cheese. Place the diced low moisture mozzarella encapsulated with the sliced Munster Cheese in the center of the risotto ball and roll the risotto again to seal in the cheese. Make an egg wash by combining the egg and milk and whisking them together. Dredge the arancini in the flour, then the egg wash, and then in the arancini breading twice. Make sure everything is evenly covered with the breading. Fry the arancini at 325 degrees until golden brown. Place the arancini on a baking rack and then bake at 350°F until the center is hot and the cheese is melted. Pour spicy tomato sauce on to the plate. Place the arancini on top of the sauce. Garnish with the grated ricotta salata.
Mix all ingredients in a mixing bowl. Set aside.
Heat the chicken stock and keep at a low simmer. Heat olive oil in a large shallow pot on medium heat. Add onions to the pot and sweat (cook until soft with no color). Continue to cook the onions until there is no moisture in the pot. Add the rice and cook for about 3-4 minutes. Constantly stir to toast the rice. The rice should be hot to the touch but with no color. Deglaze the pan with the vermouth, and cook until all of the vermouth has evaporated and there is no longer the smell of alcohol coming from the pot. Begin to slowly add the hot stock. While stirring, ladle in hot stock, one ladle at a time. When the stock has been fully absorbed by the rice, add another ladle of stock. Repeat this process until the rice is fully cooked. Remember to constantly stir and not let the rice stick to the pan. When rice is cooked add the whipped cream and stir. Add the butter and stir to emulsify throughout. Finish with the herbs and season with salt and pepper. Pour rice into a heat resistant dish and spread evenly. Allow to cool in the refrigerator overnight before rolling arancini.
Sweat onions and garlic in a pot over medium heat. Add in the chili flakes and cook for 1-2 minutes allowing the chili flakes to bloom. Add tomato basil sauce and reduce until it is thick and you see no separation of tomato and water when placed on a plate. Season with salt and pepper.
Pick the basil leaves and mince finely. Press tomatoes through a mesh strainer with a whisk or by hand. Heat olive oil in a large pot. Add onions and sauté until the onions are tender and have a little color. Add basil and cook for 10 minutes. Add crushed tomatoes and water. Bring to a simmer and skim the surface of any impurities. Simmer for 30 to 45 minutes. Add butter and season with salt. |
tigsmom
Well-Known Member
Haven’t checked in here in quite sometime. I no longer participate on a regular basis and have not maintained the master list for quite awhile. Had a very bad house fire in April and lost my computer that had the previous list saved. If anyone wants to maintain a list please feel free to take it over.
adriah
New Member
Oh no, I'm so sorry to hear this!!! Hi Tigsmom!!! I have been following this forum for YEARS. It's master list would definitely be a tough one to take over... I wish someone would take all these recipes and put them into a book! Seeing you here today makes me so happy! I just happened to be on here in search of a good chicken or soup recipe... it is dark, cold, wet and dreary here in Oregon and is pretty depressing, definitely the worst time of the year.
tigsmom
Well-Known Member
Thanks so much! Its cold & damp here in NY and its rough on these old arthritic bones.
TinkerTara
Member
I am sorry to hear about your house fire. Thank you for all you have done. I look forward to trying the arancini recipe. I agree upstate NY can get cold.
Twinglemom
Member
Twinglemom
Member
Does anyone have the Gingerbread Cookie with the salted caramel frosting from Karmel Kuchen ???? It was a softish caramel cookie and sandwiched between was salted caramel. Delish 
oogie boogie man
Well-Known Member
Does anyone have the Gingerbread Cookie with the salted caramel frosting from Karmel Kuchen ???? It was a softish caramel cookie and sandwiched between was salted caramel. Delish
Oh my God, that cookies so good. It tastes like something people would fight a war for.
Club Cooloholic
Well-Known Member
Man that sucker is sweet.Does anyone have the Gingerbread Cookie with the salted caramel frosting from Karmel Kuchen ???? It was a softish caramel cookie and sandwiched between was salted caramel. Delish
Diamond Dot
Well-Known Member
A simple request. The recipe for the Coleslaw that has a citrus note to it. I went crazy for that on my last trip.
ajrwdwgirl
Premium Member
What restaurant did you eat it at?