unkadug
Follower of "Saget"The Cult
That sounds yummy...and I have all the ingredients in the house!
You keep 36 large shrimp, deveined and butterflied in your house?
I'm want to come over to your house for dinner! :slurp: :wave:
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Recipe???
- Thread starter wannabeBelle
- Start date
You keep 36 large shrimp, deveined and butterflied in your house?
I'm want to come over to your house for dinner! :slurp: :wave:
CaptainQueenJ
New Member
This is wonderful...I cannot wait to try some of these. I'm looking for the recipe for the Starboard Deck Sandwich at the Columbia Harbor House. Anyone know of it?
tigsmom
Well-Known Member
I always keep shrimp in the freezer, right now they are of the jumbo variety (5 pounds worth)...whatever is on sale. I make a lot of stir fry for myself at lunch (trying to eat healthy, ya know) and I love shrimp.
tigsmom
Well-Known Member
The only recipe I've ever seen from there is their chili. I looked the sandwich up and it looks interesting. I'll keep my eyes open though.
tink rules
New Member
I second that one!!! I keep the frozen ones there and peel them and cook them whenever I want them. I get them on sale and it turns out to be a good meal - usually no more expensive than any of the others...
tink rules
New Member
Here's what the menu says... I wonder if it's the broccoli slaw and the bread which would make it special or whatever... I'll keep looking...
tigsmom
Well-Known Member
I found a broccoli slaw from the GF, I wonder if that can be used on the sandwich?
Get some multigrain bread, toast it and then add the ham, tomatoes and some of the slaw. Does this look like it is similar?
[FONT=Verdana, Arial, Helvetica, sans-serif] Broccoli Slaw
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif] 1900 Park Fare- Grand Floridian
[/FONT]
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif] 1900 Park Fare- Grand Floridian
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:
1 1/2 lb Broccoli florets
1/4 cup Cashew Halves
1/4 cup Cooked/diced Bacon
1/4 cup Red Onion- small, diced
1/4 cup Raisins
1 cup Mayonnaise
1 tbsp Sugar
dash Salt[/FONT]
1 1/2 lb Broccoli florets
1/4 cup Cashew Halves
1/4 cup Cooked/diced Bacon
1/4 cup Red Onion- small, diced
1/4 cup Raisins
1 cup Mayonnaise
1 tbsp Sugar
dash Salt[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
1. Bring 2 quarts of water to a boil in a 4-quart pan.
2. Add Broccoli florets and cook for approximately 3 minutes or until barely tender. Cool thoroughly in ice water. Darin completely.
3. Cut bacon into small pieces and cook in sauté pan until crisp. Drain off excess grease and cool.
4. Add small red onion.
5. In a separate bowl, combine the diced red onion, raisins, mayonnaise, sugar, and cashews.
6. Add the thoroughly cooked broccoli and cooked bacon.
7. Season with salt and pepper.
8. Mix gently but thoroughly.
9. Refrigerate until served.[/FONT]
1. Bring 2 quarts of water to a boil in a 4-quart pan.
2. Add Broccoli florets and cook for approximately 3 minutes or until barely tender. Cool thoroughly in ice water. Darin completely.
3. Cut bacon into small pieces and cook in sauté pan until crisp. Drain off excess grease and cool.
4. Add small red onion.
5. In a separate bowl, combine the diced red onion, raisins, mayonnaise, sugar, and cashews.
6. Add the thoroughly cooked broccoli and cooked bacon.
7. Season with salt and pepper.
8. Mix gently but thoroughly.
9. Refrigerate until served.[/FONT]
MissDiznee66
Member
Sorry if this has been posted, but I havent had the chance to go through this entire delicious thread. But we were just a Cape May on 12.26.06 and the Mac & Cheese (kids) was delicious! It was very creamy and it seemed to be a more white sauce, anyone have this recipe? As well as the Salmon they also had that night? Thank You!
Vernonpush
Well-Known Member
The only one for Mac & Cheese I've seen is from Jiko (AKL). I guess it all depends upon the kind of cheeses used.
Ingredients:
Mornay Sauce
1/4 cup butter
1/4 cup flour
1 quart whole milk
1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone, fontina, and gruyere cheeses)
2 pounds elbow macaroni
Method:
1. Prepare the macaroni according to the directions on the package.
2. Make a roux with the flour and butter over low heat. Bring the milk to a simmer and work in the roux.
3. Add cheese and salt to taste. Pour over the macaroni and heat through in a moderate oven.
Ingredients:
Mornay Sauce
1/4 cup butter
1/4 cup flour
1 quart whole milk
1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone, fontina, and gruyere cheeses)
2 pounds elbow macaroni
Method:
1. Prepare the macaroni according to the directions on the package.
2. Make a roux with the flour and butter over low heat. Bring the milk to a simmer and work in the roux.
3. Add cheese and salt to taste. Pour over the macaroni and heat through in a moderate oven.
tink rules
New Member
Here's a recipe for a breakfast I used to go out of my way to go and have...(before they changed it to the Kona Cafe)
Coral Isle Scramble
Polynesian Resort
(Serves 2)
4 slices tomato
8 strips bacon, cooked
2 biscuits, sliced in half
4 eggs scrambled
4 ounces cheddar cheese (cheez wiz)
(or 4 slices of cheddar cheese)
1 scallion finely diced
Grill both sliced buscuits and tomato slices until slightly browned.
Place 2 buscuit halves on each plate.
Top each biscuit half with tomato slice, 2 pieces of cooked bacon, scrambled eggs and either cheese sauce or sliced cheddar.
Brown under a hot broiler and top with diced scalion
:slurp:
Coral Isle Scramble
Polynesian Resort
(Serves 2)
4 slices tomato
8 strips bacon, cooked
2 biscuits, sliced in half
4 eggs scrambled
4 ounces cheddar cheese (cheez wiz)
(or 4 slices of cheddar cheese)
1 scallion finely diced
Grill both sliced buscuits and tomato slices until slightly browned.
Place 2 buscuit halves on each plate.
Top each biscuit half with tomato slice, 2 pieces of cooked bacon, scrambled eggs and either cheese sauce or sliced cheddar.
Brown under a hot broiler and top with diced scalion
:slurp:
tink rules
New Member
No..........but this one gets my vote....
(sorry if I didn't catch it already in an earlier thread...
[FONT=Verdana, Arial, Helvetica, sans-serif]Recipe
Oreo Bon Bons
Cape May Cafe Clam Bake
Beach Club[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT][FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]Oreo Bon Bons
Cape May Cafe Clam Bake
Beach Club[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
Ingredients[/FONT]
Ingredients[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]For the mousse:
16 oz. heavy cream
6 egg yolks
16 oz. white chocolate
4 gelatin sheets or 2 tbs. powdered gelatin place in 3 oz water
1 dozen Oreo Cookies (crumbled)
3 dozen Oreo Cookies (whole)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]For the ganache:
16 oz. dark chocolate
16 oz. heavy cream[/FONT]
16 oz. heavy cream
6 egg yolks
16 oz. white chocolate
4 gelatin sheets or 2 tbs. powdered gelatin place in 3 oz water
1 dozen Oreo Cookies (crumbled)
3 dozen Oreo Cookies (whole)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]For the ganache:
16 oz. dark chocolate
16 oz. heavy cream[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1. Prepare the mousse: Melt chocolate. Whip 16 oz. heavy cream until consistency of ice cream.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2. Place gelatin in cold water. Heat egg yolks until warm; add chocolate, stirring constantly.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]3. Place gelatin in microwave until gelatin is dissolved. While gelatin is heating, add one third of heavy cream to the egg yolk and white chocolate mixture; mix well.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]4. Add a little of the cream to the heated gelatin and mix well, then add both the gelatin mixture and the chocolate mixture to the remaining whipped cream and fold until incorporated.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]5. Fold in crumbled cookies, mixing well. Let mousse set up, around 2-4 hours.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]6. Prepare the ganache: Over light heat, melt 16 oz. chocolate into 16 oz. of heavy cream, mixing until combined.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]7. To serve: Place 3 dozen Oreo cookies on a sheet pan. Pipe mousse onto cookies, and dip into ganache.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2. Place gelatin in cold water. Heat egg yolks until warm; add chocolate, stirring constantly.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]3. Place gelatin in microwave until gelatin is dissolved. While gelatin is heating, add one third of heavy cream to the egg yolk and white chocolate mixture; mix well.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]4. Add a little of the cream to the heated gelatin and mix well, then add both the gelatin mixture and the chocolate mixture to the remaining whipped cream and fold until incorporated.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]5. Fold in crumbled cookies, mixing well. Let mousse set up, around 2-4 hours.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]6. Prepare the ganache: Over light heat, melt 16 oz. chocolate into 16 oz. of heavy cream, mixing until combined.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]7. To serve: Place 3 dozen Oreo cookies on a sheet pan. Pipe mousse onto cookies, and dip into ganache.[/FONT]
tigsmom
Well-Known Member
Durban Chicken
Boma
Animal Kingdom Lodge
Ingredients:
3 Tablespoons Olive Oil
1 Small Onion, finely grated
3 Tablespoons Garlic, finely grated
3 Tablespoons Ginger, finely grated
2 Tablespoons Lemon Juice
5 Ounces Plain Yogurt
6 Tablespoons Durban Spice Mix (recipe below)
1. Wash chicken inside and out and pat dry.
2. Blend remaining ingredients
3. Rub prepared chicken with mix thoroughly and marinate for 24 hours.
4. Cook on a rotisserie for 2 ½ to 3 hours.
5. Optionally, oven roast on a rack at 325º for 2-1/2 to 3 hours.
Durban Spice Mix
9 Tablespoons Coriander
6 Tablespoons Paprika
6 Tablespoons Annatto Seeds
6 Tablespoons Salt
3 Tablespoons Cumin
3 Tablespoons Turmeric
1 Tablespoon Black Pepper
1 Tablespoon Cinnamon
1 Tablespoon Nutmeg
1 Tablespoon Cloves
1. Finely grind all the spices (or purchase ground spices).2. Mix and store in a tightly covered container.
Yields: 2 cups +
tigsmom
Well-Known Member
Shrimp and Asparagus Penne Alfredo
1900 Park Fare
Cinderella's Gala Feast
Grand Floridian
Serving Size : 8
]Ingredients:
1/2 pound asparagus spear -- cut in 2" pieces
2 cloves garlic
2 teaspoons olive oil
1 quart heavy cream
1 pound shrimp
1/4 pound parmesan cheese -- grated
1 pinch nutmeg -- to taste
1 pinch white pepper -- ground, to taste
1 pinch salt -- to taste
1 pound penne pasta -- cooked and drained
Method:
1. Blanch the asparagus in boiling water for 2 minutes. Drain and chill in cold water.
2. In a large saute pan, saute the garlic in the olive oil until aroma develops
3. Add the heavy cream and reduce to about 2 1/2 cups
4. Add the shrimp and allow them to cook through (about 3 minutes).
5. Add the blanched asparagus to the pan and allow to heat through.
6. Add the Parmesan cheese and a pinch of nutmeg and pepper to the pan. Stir to melt the cheese.
7. Toss the pasta with the sauce.
8. Season to taste with nutmeg, pepper and nutmeg.
9. Serve hot with additional grated Parmesan cheese on the side.
tigsmom
Well-Known Member
Jack Daniels Mousse Cake
Yachtsman Steakhouse
Yacht Club
Bailey's Mousse (White Mousse)
2 egg yolks
4 ounces heavy cream
2 ounces white chocolate, melted
1/2 ounce Bailey's
Leave gelatin in cold water, bloomed.
Jack Daniels Mousse (Dark Mousse)
1 egg yolk
3 ounces heavy cream
1 ounce dark chocolate, melted
1/2 ounce Jack Daniels
Leave gelatin in cold water, bloomed.
Almond Sponge
3 egg
3 ounces sugar
4 ounces almond finely chopped
3 egg whites
1 ounce sugar
1 ounce flour, all-purpose
1 ounce butter, melted
]Method:
-- for Mousse
1. Whip the heavy cream in a bowl until thickened (soft peak).
2. Melt the chocolate in either a microwave or double boiler (be careful no to burn).
3. Bloom gelatin in ice water for 5 minutes.
4. Dissolve the gelatin completely in the microwave.
5. In a bowl over a pan of simmering water, whip the egg yolks until pale in color.
6. Remove the egg yolks from the water bath and stir in the melted chocolate and a third of the heavy cream.
7. Return to the heat if necessary and stir until incorporated
8. Take the yolk mixture off the stove and whisk in the gelatin and alcohol.
9. Fold in remaining cream.
10. Pour the white mousse half way into mol, glass or bowl and chill.
11. Prepare dark chocolate mousse as below.
-- for Dark Mousse
1. Mix sugar, egg, almond flour together.
2. Stir well.
3. Whip egg white and sugar to meringue.
4. Fold into egg mixture.
5. Bake at 350º F for about 9 minutes on baking sheet.
tigsmom
Well-Known Member
Blackened Catfish with Grits
Coral Reef Restaurant
Epcot
Yield: serves 4
For catfish
4 - 6 ounces catfish fillet
2 ounces blackening spice
4 ounces of balsamic vinegar
For tomato compote
2 large tomatoes
1 tablespoon tomato paste
1 teaspoon garlic
1 ounce shallots
1/8 teaspoon chili flakes
to taste salt
to taste pepper
For grits
11 ounces water
3 ounces grits
to taste salt
2 ounces pepper jack cheese
Flour
1 egg
Bread crumbs
Method of preparation for catfish:
1. In a skillet, reduce balsamic vinegar by half. Set aside.
2. Coat catfish fillet with Cajun blackened seasoning.
3. Pan sear.
Method of preparation for grits:
1. In a medium saucepan, bring water to a boil.
2. Add grits and cook until stiff.
3. Add cheese and mix well. Chill.
4. Cut into 4 ounce patties.
5. Dip into egg and coat with flour and bread crumbs.
6. Fry in a skillet.
Method of preparation for tomato compote:
1. Smoke tomatoes.
2. Remove skin and dice.
3. Add remaining ingredients.
4. Bring to a warm temperature.
Assembly: Place grits on bottom of plate and half of catfish filet. Top with tomato compote. Add another layer of fish. Add another layer of tomato compote. Drizzle the balsamic vinegar on it.
nibblesandbits
Well-Known Member
gee...somebody found a few recipes today! :lol:
tigsmom
Well-Known Member
We are planning a trip for March and I was checking out the menus and that led me to recipes. :lol:
But I'm always on the lookout for new WDW/DL recipes.
Do you want to be on the update list?
DonmoyerFamily
New Member
Fascinating thread ya have here...
Since we got home 3 weeks ago my wife has been craving the Southwestern Chicken soup from the Whispering Canyon..
Haven't seen it in the forum or the links that are posted throughout...
Any suggestions??
Thanks......I'll be checking back early and often...
Since we got home 3 weeks ago my wife has been craving the Southwestern Chicken soup from the Whispering Canyon..
Haven't seen it in the forum or the links that are posted throughout...
Any suggestions??
Thanks......I'll be checking back early and often...
tigsmom
Well-Known Member
I did a quick search, but didn't see it. I'll try again later when I have more time. You can call and ask for the recipe, but remember it may be a secret...