I did do that but I may have used to much olive oil. For the same dinner I made the Dalkey Duos appetizer from Raglan Road and the guests loved those.
-
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
Typhoon Tilly Drink
I also loved this drink and had requested it. I was so happy to hear back from WDW today with:
Typhoon Tilly Drink
From Let's Go Slurpin', Typhoon Lagoon
1/2 ounce of Blue Curacao
1/2 ounce Melon Liquor
1/2 ounce of Banana Liquor
1 ounce of Malibu Coconut Rum
4 ounces of Pina Colada Mix
Mix all ingredients in a blender and Enjoy!
Does anyone have the recipe for the Typhoon Tilly drink served at Typhoon Lagoon? Thanks
I also loved this drink and had requested it. I was so happy to hear back from WDW today with:
Typhoon Tilly Drink
From Let's Go Slurpin', Typhoon Lagoon
1/2 ounce of Blue Curacao
1/2 ounce Melon Liquor
1/2 ounce of Banana Liquor
1 ounce of Malibu Coconut Rum
4 ounces of Pina Colada Mix
Mix all ingredients in a blender and Enjoy!
Is this blended with Ice or straight up? Belle
Good point. I think they forgot to mention the ice because if I remember correctly, it was nice and cold with a margarita type texture.
It looks to me like the same old recipes are listed as "New Recipes". How can you tell its been updated? Nothing I've ever posted there has appeared?
On the other hand All Ears Net has posted a bunch of new recipes, including several I submitted.
ExCastMember
New Member
Sausage Egg and Cheese Biscuit
From Swan & Dolphin Resorts
Yield: 8 Biscuits
16 Whole Large Eggs
2 Tbsp. Unsalted Butter
8 Slices of American Cheese
8 2-3oz Pork Sausage Patties
8 Baking Powder Biscuits (see recipe below)
Biscuits:
2 Cups All Purpose Flour (plus more for dusting)
1 Tbsp. Baking Powder
1 Tsp. Sugar
1 Tsp. Fine Salt
7 Tbsp. Cold Unsalted Butter (sliced)
¾ Cup Milk
Glaze:
1 Tbsp. Heavy Cream
1 Tbsp. Unsalted Butter (melted)
Method For Biscuits:
Preheat oven to 450° placing rack in middle. Line a baking sheet with two
layers of parchment paper. Set aside.
In a large bowl, whisk together flour, baking powder, sugar and salt. Rub 2
tablespoons of the butter into the flour with your fingertips until
completely absorbed. Work the remaining butter into the flour until it is in
even pieces about the size of a pea. Gently stir the milk into the flour
mixture to make a loose dough.
Lightly dust a clean work surface with flour and turn the dough out onto it.
Pat the dough into a ½ inch thick rectangle. Fold the dough in thirds like a
business letter. (For a flakier biscuit repeat the folding a second time.)
Pat the dough into a 5 by 8 inch rectangle about ¾ inch thick. Use a 2 to 3
inch round cutter to make 6 biscuits, and transfer them to the prepared
baking sheet. Press together the scraps of dough and cut 2 more biscuits.
Method For Glaze:
Mix the cream and melted butter together in a small bowl. Lightly brush the
tops of the biscuits with glaze. Bake until lightly browned, about 15
minutes. Cool on a rack for 5 minutes before serving.
Eggs:
Crack 16 eggs in a bowl, season with salt and pepper, whisk until well
incorporated. Heat large skillet and add butter. Stir eggs until fluffy set
aside.
Sausage:
Preheat oven to 350°. Lay the sausage patties on a non-stick baking sheet
and cook for approximately 10 minutes until done. Remove from baking sheet
and place on paper towel to drain.
Assembly:
Cut biscuits in half lengthwise. On the bottom half place 1 sausage patty
then 1 slice of American cheese then top with scrambled eggs. Place lid on
top and you are ready to eat.
From Swan & Dolphin Resorts
Yield: 8 Biscuits
16 Whole Large Eggs
2 Tbsp. Unsalted Butter
8 Slices of American Cheese
8 2-3oz Pork Sausage Patties
8 Baking Powder Biscuits (see recipe below)
Biscuits:
2 Cups All Purpose Flour (plus more for dusting)
1 Tbsp. Baking Powder
1 Tsp. Sugar
1 Tsp. Fine Salt
7 Tbsp. Cold Unsalted Butter (sliced)
¾ Cup Milk
Glaze:
1 Tbsp. Heavy Cream
1 Tbsp. Unsalted Butter (melted)
Method For Biscuits:
Preheat oven to 450° placing rack in middle. Line a baking sheet with two
layers of parchment paper. Set aside.
In a large bowl, whisk together flour, baking powder, sugar and salt. Rub 2
tablespoons of the butter into the flour with your fingertips until
completely absorbed. Work the remaining butter into the flour until it is in
even pieces about the size of a pea. Gently stir the milk into the flour
mixture to make a loose dough.
Lightly dust a clean work surface with flour and turn the dough out onto it.
Pat the dough into a ½ inch thick rectangle. Fold the dough in thirds like a
business letter. (For a flakier biscuit repeat the folding a second time.)
Pat the dough into a 5 by 8 inch rectangle about ¾ inch thick. Use a 2 to 3
inch round cutter to make 6 biscuits, and transfer them to the prepared
baking sheet. Press together the scraps of dough and cut 2 more biscuits.
Method For Glaze:
Mix the cream and melted butter together in a small bowl. Lightly brush the
tops of the biscuits with glaze. Bake until lightly browned, about 15
minutes. Cool on a rack for 5 minutes before serving.
Eggs:
Crack 16 eggs in a bowl, season with salt and pepper, whisk until well
incorporated. Heat large skillet and add butter. Stir eggs until fluffy set
aside.
Sausage:
Preheat oven to 350°. Lay the sausage patties on a non-stick baking sheet
and cook for approximately 10 minutes until done. Remove from baking sheet
and place on paper towel to drain.
Assembly:
Cut biscuits in half lengthwise. On the bottom half place 1 sausage patty
then 1 slice of American cheese then top with scrambled eggs. Place lid on
top and you are ready to eat.
tigsmom
Well-Known Member
Those sound so good! not very diet friendly though, huh? :lol:
Saw a few new things on allears I thought I would pass along...
Yield: 10 portions
Ingredients:
1 pineapple, peeled and diced
2 green apples, peeled and diced
1 mango, peeled and diced
1 papaya, small, peeled and diced
1 pound red seedless grapes, stamped
5 bananas, peeled and sliced
1 bottle sweetened shredded coconut (may be purchased at an Asian store or substituted with fresh coconut sliced - desiccated or shredded)
1.2 ounce vanilla extract
1 pound sweetened condensed milk
1 cup heavy cream
Method:
Combine all diced fruits. Mix vanilla and sweetened condensed milk. Whip heavy cream until stiff peaks form, then blend into above ingredients.
Refrigerate and serve cold.
Saw a few new things on allears I thought I would pass along...
African Fruit Fool
Boma
Animal Kingdom Lodge
Yield: 10 portions
Ingredients:
1 pineapple, peeled and diced
2 green apples, peeled and diced
1 mango, peeled and diced
1 papaya, small, peeled and diced
1 pound red seedless grapes, stamped
5 bananas, peeled and sliced
1 bottle sweetened shredded coconut (may be purchased at an Asian store or substituted with fresh coconut sliced - desiccated or shredded)
1.2 ounce vanilla extract
1 pound sweetened condensed milk
1 cup heavy cream
Method:
Combine all diced fruits. Mix vanilla and sweetened condensed milk. Whip heavy cream until stiff peaks form, then blend into above ingredients.
Refrigerate and serve cold.
Malted Waffles
Trail's End
Fort Wilderness
Yield: 6 waffles
Ingredients:
2 Cups All-purpose Flour
1/4 Cup Malt
2 Tablespoons Corn Meal
2 Tablespoons Sugar
1 1/4 Tablespoons Baking Powder
1/2 Teaspoon Salt
2 Each Eggs, beaten
1/4 Cup Butter, melted
2 Cups Milk
1 Tbsp Vanilla
Method:
• Preheat a waffle iron, grease lightly.
• Sift together the Flour, Sugar, Baking Powder, and Salt into a large bowl. Set aside.
• Combine the Eggs, melted Butter, and Milk in a medium bowl.
• Slowly stir the liquid ingredients into the dry ingredients until moistened.
• For each waffle, pour about 3/4 cup of batter into a waffle iron, close the lid and bake until the steaming stops.
tigsmom
Well-Known Member
Shrimp Lo Mein
Pop Century
Ingredients
3 ounces canola oil
120 shrimp 41-52 count, cooked
6 ounces of broccoli slaw
Yellow onions, julienned
1 ¾ pound of carrots, shredded
Red Bell pepper, julienned
Peas
Cabbage, shredded
Mushrooms, sliced
2 ½ pounds of Lo Mein noodles
1 ounce of ginger, minced
1 ounce of garlic, minced
2 ounces of rice wine
3 ounces of Soya sauce
10 ounces of vegetable stock
1 pound of Bok Choy, Bias cut
2 ounces of house seasoning (Black pepper and salt)
3 ounces of Thai Chili sauce
.05 ounce of sesame oil
In wok, heat canola oil, saute garlic and ginger. Add shrimp, vegetables, noodles, rice wine, soya sauce, and house seasoning. Add stock and heat. Finish with sesame oil and serve.
tigsmom
Well-Known Member
Au Gratin Potatoes
Boatwright's
Port Orleans Riverside
Ingredients:
1.5 pounds Sliced Potatoes
4 ounces Pecorino Cheese
4 ounces Diced Onions
½ quart Heavy Cream
1 ounce Bacon Fat
½ teaspoon Salt
½ teaspoon Pepper
Method of preparation:
Place all ingredients in a large mixing bowl and mix well. Place mixture in baking pan and bake for 45 min. at 375°.
Potato Casserole
Garden Grill
The Land, Epcot
Yields 6-8 servings
Ingredients:
2 pounds potatoes diced
2 pounds shredded potatoes
2 cups diced onions
1 tablespoon dried thyme
1 quart heavy cream
8 each egg yolks
8 ounces mild cheddar cheese, shredded
6 ounces Parmesan cheese
2 tablespoons salt
1 ½ teaspoon white pepper
Method of preparation:
1. Mix together all ingredients, reserving 2 ounces of cheddar cheese.
2. Spray 2" deep 10" x 10" pan with non-stick spray.
3. Fill pan ¾ of the way full with mixed ingredients.
4. Top with remaining cheddar cheese, parchment paper and foil.
5. Bake at 325 degrees for 50 minutes.
6. Remove foil and paper and bake for additional 10 minutes.
7. Let stand for 15 minutes before serving
tigsmom
Well-Known Member
[FONT=Verdana, Arial, Helvetica, sans-serif] Tri-Corner Sandwich
Liberty Tree Tavern
[/FONT]
Shrimp Oreganata
Portobello Yacht Club
Downtown Disney
Liberty Tree Tavern
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Magic Kingdom
[/FONT]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 1 each Focaccia bread or other sandwich bread
5 ounces thinly sliced roast beef
3 ounces cole slaw
1 ounce Arugula
2 ounces sliced Swiss cheese
2 ounces horseradish cream
Method:
Spread horseradish cream on inside of both slices of bread. Place swiss cheese on bottom layer, top with roast beef, cole slaw and Arugula, then top with remaining slice of bread. Serve with desired accompaniments.
Cole Slaw
Ingredients:
8 ounces shredded cabbage (or pre-cut cole slaw blend)
¼ cup mayonnaise
¼ cup sour cream
2 Tablespoons apple cider vinegar
salt and pepper to taste
Method:
Combine all ingredients well, allow to rest at least ½ hour before serving.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif] Horseradish Cream
Ingredients:
½ cup Sour Cream
¼ cup prepared horseradish
Method:
Combine ingredients well, keep cold.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 1 each Focaccia bread or other sandwich bread
5 ounces thinly sliced roast beef
3 ounces cole slaw
1 ounce Arugula
2 ounces sliced Swiss cheese
2 ounces horseradish cream
Method:
Spread horseradish cream on inside of both slices of bread. Place swiss cheese on bottom layer, top with roast beef, cole slaw and Arugula, then top with remaining slice of bread. Serve with desired accompaniments.
Cole Slaw
Ingredients:
8 ounces shredded cabbage (or pre-cut cole slaw blend)
¼ cup mayonnaise
¼ cup sour cream
2 Tablespoons apple cider vinegar
salt and pepper to taste
Method:
Combine all ingredients well, allow to rest at least ½ hour before serving.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif] Horseradish Cream
Ingredients:
½ cup Sour Cream
¼ cup prepared horseradish
Method:
Combine ingredients well, keep cold.
[/FONT]
Shrimp Oreganata
Portobello Yacht Club
Downtown Disney
Serves 4
Ingredients:
4 portions - 16 ea Shrimp (u-15) peeled, deveined with the tail left on
1 cup bread crumbs
2 tablespoons chopped fresh oregano ¼ cup Grated parmesan cheese
2 cups plum tomatoes (diced)
2 tablespoons sliced garlic
1 cup white wine
½ cup butter
¼ cup olive oil
Salt and pepper to taste
Method:
Prepare the bread crumbs:
Combine cheese, bread crumbs and oregano in a mixing bowl.
Season with salt and pepper.
Crust the shrimp:
Press 1 tablespoon bread crumb mixture into each shrimp on the side which has been cut to remove the vein.
You should have enough bread crumb mixture to crust 16 shrimp.
Distribute it evenly.
Shrimp may be prepared and refrigerated ahead of time.
Prepare the dish:
Pre-heat oven and a large heavy skillet to 500 F.
Add olive oil to hot skillet and allow oil to heat.
Arrange shrimp in skillet and cook about half way (3-4 minutes).
Add wine and butter to pan along with diced tomato and sliced garlic.
Season with salt and pepper.
Return pan to the oven and cook until shrimp are done (4-5 minutes more).
During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce.
Serve 4 shrimp on each of 4 plates with the tomato relish in the middle for appetizer portions or serve on a large platter for family style.
Pour the white wine butter sauce left in the pan over the shrimp and tomatoes.
Tips:
u-15 shrimp denotes the size (15 shrimp per pound).
Pre-heating the oven and pan will prevent sticking.
Crust your shrimp ahead of time. They will hold for about a day.
Try serving with crusty bread to absorb the juices on the plate.
Always season as you go.
If your sauce is too loose when shrimp are cooked, continue to reduce it on the stove after removing shrimp.
brkgnews
Well-Known Member
tigsmom
Well-Known Member
[/center]
An appropriate recipe for this April Fool's Day, I think.
And I just realized that it was a repeat recipe; I even checked the list and missed it! :hammer:
tigsmom
Well-Known Member
[FONT=Verdana, Arial, Helvetica, sans-serif] Milk Chocolate Creme Brulee
[/FONT]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Fulton's Crab House[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Downtown Disney
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Downtown Disney
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:
2 cups heavy cream
1/2 cup granulated sugar
5 egg yolks, large
1/4 tsp. vanilla extract
3 oz. milk chocolate
2 TB granulated sugar
Method:
[/FONT]
2 cups heavy cream
1/2 cup granulated sugar
5 egg yolks, large
1/4 tsp. vanilla extract
3 oz. milk chocolate
2 TB granulated sugar
Method:
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1. Preheat oven to 275 degrees.
2. Bring heavy cream and 1/4 cup of sugar to a boil in a saucepan.
3. Whisk together egg yolks, vanilla, and remaining 1/4 cup sugar.
4. Add this to the heavy cream with the milk chocolate, making sure the chocolate is completely melted.
5. Ladle custard into 6 oz. cups and place cups in large baking pan.
6. Add enough water to the baking pan to come halfway up the sides of the cups. Bake until set, approximately 45 minutes.
7. Remove custards from water and cool. Refrigerate until well chilled.
8. Preheat broiler. Sprinkle 1/2 TB of sugar over each custard.
9. Broil until sugar caramelizes, approximately two minutes.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Serve immediately. [/FONT]
2. Bring heavy cream and 1/4 cup of sugar to a boil in a saucepan.
3. Whisk together egg yolks, vanilla, and remaining 1/4 cup sugar.
4. Add this to the heavy cream with the milk chocolate, making sure the chocolate is completely melted.
5. Ladle custard into 6 oz. cups and place cups in large baking pan.
6. Add enough water to the baking pan to come halfway up the sides of the cups. Bake until set, approximately 45 minutes.
7. Remove custards from water and cool. Refrigerate until well chilled.
8. Preheat broiler. Sprinkle 1/2 TB of sugar over each custard.
9. Broil until sugar caramelizes, approximately two minutes.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Serve immediately. [/FONT]
tigsmom
Well-Known Member
Received this in a PM from dvcnut39. Has anybody else had a problem trying to post in this thread?
Walking the Plank
Disney's Vero Beach Resort (the Green Cabin)
Disney's Vero Beach Resort (the Green Cabin)
ingredients (equal parts)-
Kahlua
Baileys
bananas
vanilla ice cream (I usually double this)
directions- put all ingredients into a blender or smoothie, mix, pour, and enjoy.
Sounds good! Thanks!
Kahlua
Baileys
bananas
vanilla ice cream (I usually double this)
directions- put all ingredients into a blender or smoothie, mix, pour, and enjoy.
Sounds good! Thanks!
ExCastMember
New Member
Lemon Chicken
The Resaurant Marrakesh, EPCOT Center
Source: The St. Augustine Record
Lemon Chicken
For Tagine of Chicken - d jej
Mkalli Bel Hamedmp Zitoun
By Chef Lahsen Abrache
Exectutive Chef, Restaurant Marrakesh, EPCOT Center, Walt Disney World
5 pieces of chicken
2 1/2 oz ground ginger
2 1/2 oz black pepper
4 oz salt
1 oz olive oil
3 1/2 oz salted butter
Pinch of saffron
2 1/2 oz sweet butter
10 cinnamon sticks
1 oz fresh chopped coriander (chinese parsley)
5 cloves chopped frsh garlic
5 lemon pickles, quartered
1/2 pound green olives pitted
1/2 tsp yellow food coloring
1 1/2 pounds spanish onions, chopped
1 pint water
Clean chicken and set aside. In small mixing bowl, combine ginger, pepper,
salt, yellow food coloring and salted butter, mix well. Rub mixture on
chicken.
In casserole dish place sweet butter and olive oil, coating sides and bottom
equally, Add chicken, sprinkle evenly with onions, saffron, coriander and
garlic. Place cinnamon sticks in corners and middle of casserole dish.
Add water, place on stove and bring to a boil. Put in 350 degree oven and
cook for 45 minutes.
Arrange couscous in tagine (Moroccan serving dish with cover), place lemon
chicken in the center and add vegetables on top of chicken. Serves 5 people.
The Resaurant Marrakesh, EPCOT Center
Source: The St. Augustine Record
Lemon Chicken
For Tagine of Chicken - d jej
Mkalli Bel Hamedmp Zitoun
By Chef Lahsen Abrache
Exectutive Chef, Restaurant Marrakesh, EPCOT Center, Walt Disney World
5 pieces of chicken
2 1/2 oz ground ginger
2 1/2 oz black pepper
4 oz salt
1 oz olive oil
3 1/2 oz salted butter
Pinch of saffron
2 1/2 oz sweet butter
10 cinnamon sticks
1 oz fresh chopped coriander (chinese parsley)
5 cloves chopped frsh garlic
5 lemon pickles, quartered
1/2 pound green olives pitted
1/2 tsp yellow food coloring
1 1/2 pounds spanish onions, chopped
1 pint water
Clean chicken and set aside. In small mixing bowl, combine ginger, pepper,
salt, yellow food coloring and salted butter, mix well. Rub mixture on
chicken.
In casserole dish place sweet butter and olive oil, coating sides and bottom
equally, Add chicken, sprinkle evenly with onions, saffron, coriander and
garlic. Place cinnamon sticks in corners and middle of casserole dish.
Add water, place on stove and bring to a boil. Put in 350 degree oven and
cook for 45 minutes.
Arrange couscous in tagine (Moroccan serving dish with cover), place lemon
chicken in the center and add vegetables on top of chicken. Serves 5 people.
tigsmom
Well-Known Member
Thanks! Thats one of our favorite places to eat :king:
ExCastMember
New Member
Your welcome