SewIn2Disney
Well-Known Member
Mmmm.....my kind of food. Soft Pretzles. I am definately going to make them by this weekend! Stay tuned for a review!
-
Welcome to the WDWMAGIC.COM Forums!
Please take a look around, and feel free to sign up and join the community.
Recipe???
- Thread starter wannabeBelle
- Start date
tigsmom
Well-Known Member
[font=Verdana, Arial, Helvetica, sans-serif] Colony House Salad with Honey-Shallot Vinaigrette
Liberty Tree Tavern- Magic Kingdom
[/font]
Liberty Tree Tavern- Magic Kingdom
[/font]
[font=Verdana, Arial, Helvetica, sans-serif]Yield: 1 Plate[/font]
[font=Verdana, Arial, Helvetica, sans-serif]Ingredients
7 oz. Mixed Greens
6 oz. Rotisserie Chicken Meat
3 oz. Diced Gala Apples
1.5 oz. Smoked Cheddar
3 oz. Honey-Shallot Dressing (recipe below)
1 oz. Candied Pecans
.25 oz. Chives
Method
Toss greens, chicken and dressing in bowl. Arrange mounded on plate and top with apples, pecans, and cheddar. Garnish with chives.[/font]
7 oz. Mixed Greens
6 oz. Rotisserie Chicken Meat
3 oz. Diced Gala Apples
1.5 oz. Smoked Cheddar
3 oz. Honey-Shallot Dressing (recipe below)
1 oz. Candied Pecans
.25 oz. Chives
Method
Toss greens, chicken and dressing in bowl. Arrange mounded on plate and top with apples, pecans, and cheddar. Garnish with chives.[/font]
[font=Verdana, Arial, Helvetica, sans-serif]House Seasoning
Ingredients
1/2 cup salt
1 TB white pepper
Mix thoroughly and store.[/font]
Ingredients
1/2 cup salt
1 TB white pepper
Mix thoroughly and store.[/font]
[font=Verdana, Arial, Helvetica, sans-serif]Honey-Shallot Vinaigrette[/font]
[font=Verdana, Arial, Helvetica, sans-serif]Ingredients
[/font]
[/font]
[font=Verdana, Arial, Helvetica, sans-serif]1/2 cup shallots
1/4 cup cider vinegar
3/4 cup canola oil
1/4 cup honey
1 TB Dijon mustard
Dash House Seasoning, or to taste (recipe above)
Method
Saute chopped shallots in pan until dark and caramelized. Deglaze shallots with a few ounces of vinegar. Cool shallots then puree all ingredients in blender or food processor until emulsified. Refrigerate.[/font]
1/4 cup cider vinegar
3/4 cup canola oil
1/4 cup honey
1 TB Dijon mustard
Dash House Seasoning, or to taste (recipe above)
Method
Saute chopped shallots in pan until dark and caramelized. Deglaze shallots with a few ounces of vinegar. Cool shallots then puree all ingredients in blender or food processor until emulsified. Refrigerate.[/font]
Mille Grazie!!!!!!! Belle
longfamily
New Member
SewIn2Disney said:
Just a general recipe, but if you know of any Disney recipes for mushroom appetizers, I would love that!!!
I am opening a wine bar and I would like to include a type of mushroom appetizer on the menu.
tigsmom
Well-Known Member
longfamily said:
Maybe this will work -
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Mushroom Medley[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Rose & Crown[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Epcot [/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow] [/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Ingredients [/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]1 Tbsp. Olive Oil[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]2 Tbsp. Chopped Garlic[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]4 Tbsp. Chopped Shallots[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]1 cup Button Mushrooms (sliced)[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]1 cup Shiitake Mushrooms (sliced)[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]1 cup Portabella Mushrooms (sliced)[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]1 cup Crimini Mushrooms (sliced)[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]1 cup White Wine[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]2 cups Heavy Cream[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Method[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]1. In a large pot quickly sweat the shallots and garlic in olive oil.[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]2. Add the mushrooms starting with the buttons, crimini, portabellas, and the shiitakes last. Give three minutes between each batch.[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]3. Add white wine and simmer for five minutes.[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]4. Add heavy cream, bring to a boil and then simmer for about 5 minutes or until you get the correct thickness; make sure it coats the back of a spoon well.[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]5. Season with salt and pepper to taste.[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[/font]
SewIn2Disney
Well-Known Member
I just made the Germany Pretzles from Epcot.
Mmmmm.....
Very good. They don't really taste like the ones found in the park, but they are still good nevertheless. They have almost a "french bread" or "wheat like" taste to them. Very good, and very filling! The recipe makes 9 pretzles about the size of an open hand.
I'll post a picture if I can remember how.
Mmmmm.....
Very good. They don't really taste like the ones found in the park, but they are still good nevertheless. They have almost a "french bread" or "wheat like" taste to them. Very good, and very filling! The recipe makes 9 pretzles about the size of an open hand.
I'll post a picture if I can remember how.
Thanks for the feedback!!! Maybe Ill swing by Mom's house and drop off the recipe for her this evening!!! I am sure she will be very grateful to all the wonderful people on these Boards!! Belle
SewIn2Disney
Well-Known Member
Oh, I forgot to mention. You don't need two eggs for the glaze...one is more then enough. Don't overdo it on the glaze either.....or you'll end up with with scrambled eggs surrounding your pretzles.
I also made "Walt's Own Chili" (Not sure if it's been posted on here....here's a link: http://www.magictrips.com/dining/recipes/misc_walts_chili.shtml ) minus the kidney beans. And I also made the Cheddar Bay buiscits from Red Lobster. (At least it was a pretty good knock off recipe!)
You'll have to roll me out of here....this was def. a carb-o-licious meal!
I also made "Walt's Own Chili" (Not sure if it's been posted on here....here's a link: http://www.magictrips.com/dining/recipes/misc_walts_chili.shtml ) minus the kidney beans. And I also made the Cheddar Bay buiscits from Red Lobster. (At least it was a pretty good knock off recipe!)
You'll have to roll me out of here....this was def. a carb-o-licious meal!
longfamily
New Member
tigsmom said:
Sounds great! I'll give it a try. Thanks
Senderella
Member
Does anyone have the recipes for the Venison Stew & Pasta Akershus & Ligonberry Tart from Akershus? The pasta was like fettucini w/ tomato pesto. Oh ya, any word on the company who does the pretzel bread from Cellier?
tigsmom
Well-Known Member
Moroccan Seafood Stew - Boma, AKL
2. Heat the chicken stock to a boil and add the onions, fennel, jalapenos, carrots, and potatoes. Cook for 20 minutes.
3. Add the rest of the ingredients except the seafood. Cook until all the vegetables are tender.
4. Add the seafood and cook until shrimp and mussels are done. Adjust seasoning to taste.
Yield: 8 servings
1 pound Mussels
1 pound Shrimp
1 pound White Fish, cut chunky and sear
1 pound Scallops, seared
2 quarts Chicken Stock
2 T. Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 each Jalapeno, sliced
2 each Carrots, diced chunky
2 each Potatoes, diced chunky
2 T. Parsley, chopped
2 T. Cilantro, chopped
2 T. Lemon Juice
2 Lemons, zest and sliced
¼ cup Olives, sliced
1 - 8 oz. can Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 T. Ground Cumin, toasted
1. Sear the fish and scallops until golden brown (don't overcook!).2. Heat the chicken stock to a boil and add the onions, fennel, jalapenos, carrots, and potatoes. Cook for 20 minutes.
3. Add the rest of the ingredients except the seafood. Cook until all the vegetables are tender.
4. Add the seafood and cook until shrimp and mussels are done. Adjust seasoning to taste.
tigsmom
Well-Known Member
Or this?
Seafood Couscous Stew
Boma, Animal Kingdom Lodge
Seafood Couscous Stew
Boma, Animal Kingdom Lodge
4 servings
1 quart Israeli (Pearl) Couscous
4 tablespoons Olive Oil
½ cup Red Onion, diced
2 tablespoons Minced Garlic
½ cup Carrots, diced
2 quarts Fish Stock
1 cup White Wine
1 teaspoon Curry Powder
To Taste Red Pepper Flakes
1 tablespoon Turmeric
12 each Mussels
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound Unsalted Butter
½ cup Chopped Flat Leaf Parsley
½ cup Tomatoes, diced
1. Add olive oil to preheated heavy bottomed saucepan. Add couscous and toast lightly. Add onion, garlic, and carrots, stirring constantly.
2. Add enough fish stock and white wine to cover the couscous and let simmer. Add curry, turmeric, and red pepper flakes. Add scallops, shrimp, and mussels.
3. Once the couscous has absorbed all of the liquids, continue to add enough fish stock and white wine to cover the cous cous. Adjust seasoning. Continue to add fish stock as needed while checking the doneness of the couscous. (Typically it will take four additions of fish stock to complete the dish.)
4. When couscous is al dente, dice butter. Take the couscous off the heat and stir in the butter.
5. Garnish with chopped flat leaf parsley and diced tomatoes.
tigsmom
Well-Known Member
dvcnut39 said:
Hope this is what you are looking for. :wave:
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Mustard Sauce - [/font][font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Teppanyaki Restaurant - Japan[/font][font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Onion 1 oz[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Mustard (Dry) 1/2 oz[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Sesame Seed 3/4 oz[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Water 6 oz[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Soy Sauce* 4 oz[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Salad Oil (Veg) 1 oz[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Sesame seeds must be roasted. Roast in a shallow pan in 400 degrees oven until golden brown.[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Put all ingredients in blender or food processor at highest speed until well blended.[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]*We recommend using only Japanese soy sauce as the others are not made from the natural soy bean. White vinegar may be used in place of rice vinegar, but the taste will be slightly altered.[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font][font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Ginger Sauce - [/font][font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Teppanyaki Restaurant - Japan
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[/font][font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Ginger Sauce - [/font][font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Teppanyaki Restaurant - Japan
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Onion 6 oz[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Ginger 1 oz[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Soy Sauce* 3 oz[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Water 6 oz[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Dry Parsley Pinch[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Lemon 1/2 piece[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Vinegar 1 oz (guess rice vinegar)[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Put all ingredients in blender or food processor at highest speed until well blended.[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]*We recommend using only Japanese soy sauce as the others are not made from the natural soy bean. White vinegar may be used in place of the rice vinegar, but the taste will be slightly altered[/font][font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]
tigsmom
Well-Known Member
From today's Orlando Sentinal-
Wurst Salad - from Biergarten Restaurant at Epcot
Yield: 6 servings.
2 pounds (4 cups) assorted smoked German sausages (see note)
1 cup julienne red onion
1 cup German sweet pickles, cut on bias
1/2 cup German sweet mustard
½ cup German hot mustard
1 cup canola oil
½ cup balsamic vinegar
½ cup red wine vinegar
1/3 cup granulated sugar
1. Cut the assorted sausages on bias.
2. Add the red onion and sweet pickles to the sausages.
3. Mix mustards, oil, vinegars and sugar.
4. Mix dressing with sausages. Let set for 1 hour.
Recipe note: A variety of sausages may be used, such as: debrizener, bauerwurst, jagdwurst, frankfurters and summer sausage.
Wurst Salad - from Biergarten Restaurant at Epcot
Yield: 6 servings.
2 pounds (4 cups) assorted smoked German sausages (see note)
1 cup julienne red onion
1 cup German sweet pickles, cut on bias
1/2 cup German sweet mustard
½ cup German hot mustard
1 cup canola oil
½ cup balsamic vinegar
½ cup red wine vinegar
1/3 cup granulated sugar
1. Cut the assorted sausages on bias.
2. Add the red onion and sweet pickles to the sausages.
3. Mix mustards, oil, vinegars and sugar.
4. Mix dressing with sausages. Let set for 1 hour.
Recipe note: A variety of sausages may be used, such as: debrizener, bauerwurst, jagdwurst, frankfurters and summer sausage.