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Recipe???
- Thread starter wannabeBelle
- Start date
unkadug
Follower of "Saget"The Cult
tigsmom
Well-Known Member
Its been linked for ya. If you send me your email address I send the master list on to you. :wave:
tigsmom
Well-Known Member
Thanks, my wife will be excited.
And my email is on the way to get the list.
Thank-you.
All sent! :wave:
mrtoad
Well-Known Member
tigsmom
Well-Known Member
Mara House Salad
The Mara
Animal Kingdom Lodge
Yield: 1 portion
Mixed Greens 3 oz.
Cooked Lentils 1 oz.
Chickpeas 1 oz.
Sliced cucumber 1.5 oz.
Sliced tomatoes 1.5 oz.
Red onion, sliced very thin .5 oz.
Feta Cheese 1 oz.
Cilantro Vinaigrette (Boma) 2 oz.
Mint leaves 1/8 oz . (6 each)
Grilled Chicken Breast (optional) 4 oz.
Kosher Salt 1/16 oz.
Black pepper 1/32 oz.
METHOD:
1. Mix all ingredients.
2. Place the salad in the container, leaving some of the garnish at the bottom of the bowl to be placed on top of the salad.
CHILI CILANTRO VINAIGRETTE
Yield: 8 servings or 2 cups
1- 1/2 each Jalapeno, seeded
1/2 cup Rice Vinegar
1/4 cup Lime Juice, fresh squeezed
1/2 cup Honey
1/2 cup Safflower Oil/Vegetable Oil
1 cup Cilantro, chopped
Dash Peppe
1. In a blender or food processor, combine the jalapeno, rice vinegar, and lime juice. Blend until jalapeno is minced.
2. Add the honey.
3. Start the blender and slowly add the oil to make an emulsification.
4. Stop the blender and add the chopped cilantro and pepper.
5. Blend again.
tigsmom
Well-Known Member
Steak Flatbread
Sunshine Seasons
The Land Pavilion
Yield: 8 portions
Ingredients for flatbread topping
12 ounces of kosher salt
1 1/4 ounce granulated garlic
to taste pepper
1 ounce of sugar
1 1/2 ounce curry powder
1 ounce cumin
Mix all ingredients together.
Store in airtight container.
ingredients for Steak Marinade
4 pounds flank steak
9-1/2 ounces your favorite shrimp and chicken marinade
1/8 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
1/2 ounce olive oil
1/8 teaspoon cayenne pepper
19 ounces soy sauce
4 cups water
2-1/2 ounces sugar
Mix all dry ingredients together.
Marinate for 24 hours.
Grill or bake the steak to your likeness.
Ingredients for Wild Green Tabbouleh Salad
8 ounces of spring salad mix
4 ounces of cous cous (small grain and prepared according to directions)
Tabbouleh dressing (depending on the amount you like)
Prepare cous cous as directed.
Cool.
Mix all ingredients together.
Ingredients for Tabbouleh Dressing
1 ounce fresh mint
3/4 coup lemon juice
1/2 cup diced plum tomatoes
3/4 ounce Kosher salt
to taste black pepper
3 cups olive oil
Mix all ingredients together.
Assembly:
On flatbread, spray with Pam, sprinkle the seasoning on.
Place steak on top.
Add the salad mixture.
Sprinkle with the Tabbouleh dressing.
tigsmom
Well-Known Member
Vanilla Bread Pudding
Garden Grill
The Land
Epcot
Yield: 6-8 servings
Ingredients
1/2 loaf Texas toast
2 cups heavy cream
1 cup brown sugar
1 tablespoon cinnamon
8 eggs
1 tablespoon vanilla extract
Preparation
1. Place all ingredients in a large mixing bowl.
2. Let set 5 minutes until ingredients are soft.
3. Mix all ingredients until if makes a batter
4. In a 13" x 9" pan, line with parchment paper and spray with non-stick spray.
5. Cover and cook at 275 degrees for 1 hour and 20 minutes.
6. Uncover and cool to room temperature
7. Flip out the pan and cut into squares.
8. Top with Bailey's hard cream sauce.
Bailey's Hard Cream Sauce
Ingredients
2 cups butter
1 cup powdered sugar
2 tablespoons vanilla extract
4 tablespoons Bailey's
Preparation
1. In a mixing bowl, add butter and mix until smooth.
2. Add sugar and vanilla and mixing well.
3. Add Bailey's a little at a time until blended well.
4. Store in refrigerator in a sealed container.
tigsmom
Well-Known Member
[FONT=Verdana, Arial, Helvetica, sans-serif] Chicken Caesar Pasta
[/FONT]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]The Crystal Palace Restaurant[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Magic Kingdom
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Magic Kingdom
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Serving Size: 1
[/FONT]1 pound diced chicken breast
[/FONT]1 pound diced chicken breast
[FONT=Verdana, Arial, Helvetica, sans-serif] 2 cups Caesar salad dressing
1/2 pound mushrooms, large diced, portabello
1 pound pasta
1 cup Parmesan cheese
2 tablespoons olive oil
1 cup white wine
1 tablespoon red pepper -- small diced
2 teaspoons chopped chives
1 tablespoon minced garlic[/FONT]
1/2 pound mushrooms, large diced, portabello
1 pound pasta
1 cup Parmesan cheese
2 tablespoons olive oil
1 cup white wine
1 tablespoon red pepper -- small diced
2 teaspoons chopped chives
1 tablespoon minced garlic[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
1. Cook pasta as directed on the package.
2. Drain.
3. While pasta is cooking, heat oil in a large saute pan, add chicken and brown, add garlic and cook a few more minutes.
4. Stir in wine and reduce by half.
5. Combine Caesar dressing and heavy cream, set aside.
6. Add pasta to warm mixture and toss with the Caesar salad dressing.
7. Add salt and pepper to taste and garnish with red peppers and chives.[/FONT]
1. Cook pasta as directed on the package.
2. Drain.
3. While pasta is cooking, heat oil in a large saute pan, add chicken and brown, add garlic and cook a few more minutes.
4. Stir in wine and reduce by half.
5. Combine Caesar dressing and heavy cream, set aside.
6. Add pasta to warm mixture and toss with the Caesar salad dressing.
7. Add salt and pepper to taste and garnish with red peppers and chives.[/FONT]
*** The recipe calls for cream, but none is listed. Start with 1/4 cup and see how it turns out. In the meantime I'll look for a correction in the databases.
Alztybrn
Active Member
TigsMom...in step #5 it mentions combining the Caeser dressing with the heavy cream, but there is no heavy cream listed in the ingredients. Do you know how much cream?
Thanks
tigsmom
Well-Known Member
Argh! I hate when this happens. I haven't had it so I don't really know what the texture should be. I would try with about 1/4 cup and see what happens. I'll look around and see if anybody else has this posted and I'll update if I find out.
tigsmom
Well-Known Member
Ok, now I'm confused. I found the recipe on another database, but its somewhat different. Has anyone has this before and can tell which is correct? Either way sounds good to me.
Chicken Caesar Pasta
Crystal Palace, Magic Kingdom
Crystal Palace, Magic Kingdom
Ingredients
1. Cook pasta according to package directions. Drain in a colander.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook, stirring occasionally, 5 minutes, or until chicken is cooked through. Remove skillet from heat.
3. Return pasta to pasta cooking pot. Add chicken, half the lettuce, the dressing, cheese and vinegar. Toss to mix and coat. Place in a large serving bowl; sprinkle with remaining lettuce and the tomato. Garnish with Parmesan curls.
- 1 lb penne pasta
- 1 Tbs. butter
- 1 1/2 lb skinless, boneless chicken , cut in 1 in. chunks
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. salt
- 1 small head romaine lettuce, cut crosswise in strips, washed and dried (6 cups)
- 3/4 cup good quality bottled Caesar dressing
- 1/2 cup grated Parmesan cheese
- 1/4 cup red wine vinegar
- 1 large tomato, chopped
- Garnish: Parmesan cheese curls, shaved off a chunk with a vegetable peeler
1. Cook pasta according to package directions. Drain in a colander.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook, stirring occasionally, 5 minutes, or until chicken is cooked through. Remove skillet from heat.
3. Return pasta to pasta cooking pot. Add chicken, half the lettuce, the dressing, cheese and vinegar. Toss to mix and coat. Place in a large serving bowl; sprinkle with remaining lettuce and the tomato. Garnish with Parmesan curls.
ajrwdwgirl
Premium Member
Does anyone have the recipe for bourbon chicken from Coronado Springs?
nibblesandbits
Well-Known Member
It might be a few days before you get an answer...just so you know. Mad, (tigsmom), who is the one who usually gets these recipes, is on vacation at Disney as we speak. So, you may have to wait until she gets back to find out if she's got the recipe.
ajrwdwgirl
Premium Member
Thanks for the info about the wait. No rush, just got a sudden craving for it. :wave:
tigsmom
Well-Known Member
We ate at Boma on the 8th and saw no caramel zebra domes, only the chocolate ones. Our server, Gilbert (who was wonderful, by the way), told us there is a 3 menu rotation so maybe we missed them. :shrug:
tigsmom
Well-Known Member
Just wanted to let you know I was unable to get this at the WCC
, I'll keep looking though. :wave: