Recipe???

[mrtoad]

recipe for jalepeno magarita

Does anybody know the recipe for the jalapeno margarita they sell in the bar in the Mexico pavilion? I had one for the first time a few weeks ago. I asked the bartender and had trouble understanding all of it but got out of it that there are fresh jalapenos and cucumbers but need the rest of the ingredients and quantities. Thanks!

 

[EvilQueen-T]

had the guinness beef stew from the food and wine festival recipe tonight. great rich flavor but came out a little thinner than i usually have beef stew. i think it would make a fantastic beef barley soup though.

 

[EvilQueen-T]

sauteed shrimp w/feta and tomatoes from citricos

this was an appetizer we had just after thanksgiving at citricos. it was wonderful with a great depth of flavor. some have said that they've had it put over pasta to make it a main dish. i just got the recipe via email from wdw. i was surprised given the time of year that they got back to me so quickly. LOVE THEM as this fits in (with the decadent exception of the butter) with the Mediterranean diet we've been following for about a year now.

Sautéed Shrimp with Feta and Tomato
Disney’s Grand Floridian Spa and Resort - Cítricos

Ingredients

20 ea large shrimp
8 ea plum tomatoes
¼ cup sliced garlic thin
1 cup diced feta
2 table spoons fresh chopped cilantro
½ cup butter room temp
1 cup Chardonnay wine
¼ cup lemon juice
2 tablespoons Olive oil
Salt and pepper to taste

Method of Preparation

1. Peel and clean shrimp remove tail and cut in half lengthwise.
2. Wash and dry tomatoes, remove stem and dice large
3. Heat sauté pan, add oil and sliced garlic and cook until golden brown About 1 min.
4. shrimp, tomatoes, wine, lemon juice and cook 1 min.
5. Add feta cheese and lower heat.
6. Slowly add butter stirring constantly being careful not to break up cheese and shrimp
7. Add Cilantro salt and pepper. Toss and serve immediately

 

[Tatania]

From the Disney Park Blogs - these tamales are served at Xmas at Rancho de Zocalo.

Chicken Tamales
Rancho del Zocalo Restaurante, Disneyland Resort
Makes 18 tamales

Chicken Filling
1 (3 1/2-pound) whole chicken, excess fat removed
1/2 medium white onion, roughly chopped
1 clove garlic, smashed
1 bay leaf
1/4 teaspoon ground oregano
1 tablespoon sea salt

Red Chile Sauce
1 (3-ounce) bag dried California chiles (about 12 to 14 chiles)
2 teaspoons ground cumin
1 teaspoon sea salt
Pinch ground bay leaves (see Cook’s Notes below)

Tamale Dough
3 1/2 cups masa harina (see Cook’s Notes below)
1/2 cup lard or vegetable shortening at room temperature
1 tablespoon coarse salt
2 to 4 cups of reserved chicken broth
1 1/2 teaspoons baking powder

Tamale Wrappers
24 dried cornhusks, soaked in boiling-hot water for 2 hours

For chicken filling:

1. Place all of the ingredients in a large stockpot. Add enough cold water to cover chicken entirely.
2. Place pot over high heat, and bring to a boil. Reduce heat to medium-low, and simmer until chicken registers 165° on an instant-read thermometer.
3. Carefully remove chicken from the broth; reserve broth for tamale dough. When chicken is cool enough to handle, pull off and discard the skin. Pull the meat from the bones, discarding the bones. Shred chicken meat, and set aside.

For red chili sauce:

1. Place chiles in a medium bow. Pour 3 cups of boiling water over, submerging chiles completely in water. Soak for 2 hours.
2. Place the soaked chiles into a blender with the remaining ingredients. Add just enough water to cover chiles (no more than 2 cups). Puree until smooth.
3. Strain mixture through a fine-mesh sieve to remove skin and seeds, pressing on solids to push sauce through the sieve.

For tamale dough:

1. Place masa harina and lard or vegetable shortening in the bowl of an electric mixer fitted with the paddle attachment. Blend until shortening is evenly distributed through the masa.
2. Add chicken broth, a cup at a time, until mixture resembles the consistency of mashed potatoes.

For tamales:

1. Add 1 cup of Red Chile Sauce to the shredded chicken, tossing to combine. Lay 1 cornhusk, concave side up, on a work surface. Place about 2 tablespoons tamale dough in an even layer across the wide end of the husk. The dough should be about 1/2 inch from the sides, 1 inch from the top and about 3 inches from the bottom.
2. Place 1 level tablespoon of the chicken mixture in the center of the dough. Bring sides up to meet, pinching dough to seal, and then roll tamale into a cylinder. Fold the bottom of the husk up and under. Set tamale seam side down on a baking sheet or large platter. Repeat with remaining ingredients.
3. Add a few inches water to a large stockpot, and place a steamer basket inside. Place tamales in steamer, stacking no more than 2 high. Place pot over high to bring water to a boil, then lower heat to medium-low. Steam tamales for about 90 minutes, or until the tamales start to separate from the cornhusks. Check water level periodically, and add more water if needed. Serve with additional Red Chile Sauce on the side.

Cook’s Notes:
Ground bay leaves may be found in the ethnic aisle of grocery stores, or in Latin-foods markets.
Masa harina (literally “dough flour”) is flour made from dried masa, which is made with sun- or fire-dried corn kernels. Masa harina may be found ethnic aisle of grocery stores, or in Latin-foods markets.



Vegetable Tamales
Rancho del Zocalo Restaurante, Disneyland Resort
Makes 18 tamales

Vegetable Filling
4 large fresh pasilla peppers (may substitute poblano peppers)
2 medium russet potatoes
4 medium carrots
1/2 (1-pound) bag frozen sweet peas
2 pounds queso fresco

Tamale Dough
3 1/2 cups masa harina (see Cook’s Notes below)
1/2 cup lard or vegetable shortening at room temperature
1 tablespoon coarse salt
2 to 4 cups of reserved chicken broth
1 1/2 teaspoons baking powder

Tamale Wrappers
24 dried cornhusks, soaked in boiling-hot water for 2 hours
Favorite chili sauce or salsa

For vegetable filling:

1. Place the peppers on a baking sheet lined with foil. Place under a pre-heated broiler, about 2 inches below the heat. Broil until skin blisters and is charred, turning to evenly char each pepper.
2. Place the peppers in a bowl, and cover tightly with plastic wrap. Steam in the bowl for about 5 minutes. Gently peel away the skin. Cut off the tops of the peppers, and discard the stems and the seeds. Cut peppers into strips about 3 inches long and 1/2-inch wide.
3. Peel the potatoes, and place them into a bowl of cold water. Cut each potato into strips 3 inches long and 1/2-inch square. Return potato strips to the water until ready to use.
4. Peel the carrots and cut them into strips 3 inches long by 1/2-inch square.
5. Place the frozen peas in a sieve, and run under hot water until they turn bright green.
6. Crumble cheese and place in a small bowl. Set aside.

For tamale dough:

1. Place masa harina and lard or vegetable shortening in the bowl of an electric mixer fitted with the paddle attachment. Blend until shortening is evenly distributed through the masa.
2. Add chicken broth, a cup at a time, until mixture resembles the consistency of mashed potatoes.

For tamales:

1. Lay 1 cornhusk, concave side up, on a work surface. Place about 2 tablespoons tamale dough in an even layer across the wide end of the husk. The dough should be about 1/2 inch from the sides, 1 inch from the top and about 3 inches from the bottom.
2. Place 2 strips pepper, 1 piece potato, 1 piece carrot, 1 teaspoon peas and 1 teaspoon cheese in the center of the dough. Bring sides up to meet, pinching dough to seal, and then roll tamale into a cylinder. Fold the bottom of the husk up and under. Set tamale seam side down on a baking sheet or large platter. Repeat with remaining ingredients.
3. Add a few inches water to a large stockpot, and place a steamer basket inside. Place tamales in steamer, stacking no more than 2 high. Place pot over high to bring water to a boil, then lower heat to medium-low. Steam tamales for about 90 minutes, or until the tamales start to separate from the cornhusks.
4. Serve with your favorite chili sauce or salsa

 

[tigsmom]

thanks for all the great new recipes! Kinda busy so I will update the inex as soon as I can.

 

[nightsdarkness]

We went to disney back in 2008, and I had a wonderful chicken at Rose & Crown and would love the recipe, yet when i got back- I didn't see it on the recipe list here (and forgot about it, remembered it today, and still dont see it lol) :shrug:

it was a boneless chicken breast over spinach leaves. the sauce it was in was delicious. Does anyone know the recipe?

 

[EvilQueen-T]

tapas crab tostada at la cava

I was wondering if anyone knows what goes on/into the crab tostada appetizer at la cava (the little bar inside the mexican pavilion at epcot)? they were little bites of heaven...along with the pomegranate margarita that is . thanks a bunch.

 

[tigsmom]

Found some new recipes while wandering the net, these are from allears...

Croissant Berry Pudding
Sunshine Seasons
The Land Pavilion, Epcot


Ingredients:

1.5 pounds of croissants
24 oz heavy cream
8 oz eggs
6 oz sugar
1 Tbs vanilla extract
3 oz blueberries

Method of Preparation:

Mix all except the blueberries and croissants, then add blueberries and pour over croissants. Cover and bake for 40 mins at 350, remove foil and bake add'l 15-20 minutes.

Dark Chocolate Sensation Mini-Cupcakes
Food & Wine Festival 2010, Dessert Kiosk

Makes 20 miniature cakes

Miniature Cakes
3/4 cup butter
2 tablespoons cocoa powder
1 egg
1/2 cup sugar
1/4 cup sour cream
3/4 cup all-purpose flour

Chocolate Mousse
5 ounces semi-sweet chocolate, chopped
2 egg yolks
1/2 cup sugar
1 1/4 cups well chilled heavy cream
Chocolate shavings, for garnish

For miniature chocolate cakes:
1. Preheat oven to 350°F
2. Melt butter by microwaving for 45 to 60 seconds in a microwave safe bowl. Whisk in cocoa powder; cool.
3. Meanwhile, combine egg and sugar in a large bowl. Whip with an electric mixer until light and fluffy. Add sour cream, and mix at low speed until well blended. With mixer running, add butter mixture. Mix until smooth. Slowly add flour in three batches, mixing until just smooth.
4. Pour batter by the tablespoonful into the wells of a miniature cupcake pan.
5. Bake for 15 minutes, or until a wooden pick inserted near the center comes out clean. Cool completely, at least three hours.

For chocolate mousse:
1. Place chocolate in a medium, heatproof bowl set over a saucepan of simmering water. Stir until melted; set aside. While chocolate melts, combine egg yolks and sugar in a large bowl. Whip until doubled in size and fluffy, about two minutes.
2. When chocolate is melted, slowly add it to the egg yoke mixture, stirring until combined. Mixture may be thick and slightly stiff.
3. Set aside to cool to room temperature. Meanwhile, whip cream in a large bowl using an electric mixer until medium peaks form. Refrigerate until ready to use.
4. When chocolate mixture is at room temperature, add a small amount of whipped cream. Stir vigorously to lighten mixture. Working in four batches, gently fold remaining whipped cream into chocolate mixture. Cover bowl, and refrigerate for one hour.

For serving:
1. Put chocolate mousse in a piping bag with a medium star-shaped tip. Swirl mousse on top of each mini cupcake. Garnish with chocolate shavings. Serve immediately or refrigerate for up to one hour.

Cooks Notes : if miniature cakes are not completely cool, the chocolate mousse will melt. To create chocolate shavings, drag a vegetable peeler along the longest side of a chocolate bar.


Grilled Sirloin with Chimichurri Sauce and Mashed Boniato (Food & Wine Festival 2009 Argentina)

Serves 4

For the chimichurri:
1 large white onion, finely chopped
1/4 cup finely chopped parsley
1 teaspoon finely chopped fresh thyme
2 Tablespoons finely chopped garlic
1/2 teaspoon saffron threads, dissolved in 1 Tablespoon water
1 cup white wine vinegar
1 cup olive oil
Coarse salt, freshly ground black pepper to taste

Combine all ingredients in a mixing bowl. Season to taste with salt and pepper.

For the boniato:
1 1/2 pounds boniato, coarsely chopped
1/4 cup salted butter, softened and cut into small cubes
1 teapoon finely chopped garlic
1 cup heavy cream
Coarse salt, freshly ground black pepper to taste

Cook boniato in a large pan of boiling salted water for 20 minutes or until tender. Drain and transfer to a mixing bowl. Mash with a fork until smooth, mixing in butter, garlic, cream. Season with salt and pepper and set aside and keep warm.

For the sirloin:
1 pound sirloin
coarse sea salt

1. Rub the sirloin with salt and grill over charcoal for 8 to 10 minutes or until desired doneness. Allow to rest for 10 minutes and carve into thin slices.

2. To serve, divide the potatoes and beef on 4 plates, and serve chimichurri sauce on the side.

Pear Streusel Pudding Cake (Dessert Kiosk, Food and Wine Festival '10)

Makes 1 9" cake

Pear Cake
1/4 cup cream cheese, softened
1/4 cup sugar
2 tablespoons all-purpose flour
1 egg
1/4 cup heavy cream
1 1/2 teaspoons melted butter
3/4 roll of prepared sugar cookie dough
1 cup prepared vanilla pudding
1 can pear halves in fruit juice, drained and thinly sliced
1 cup streusel topping (below)

1. Using a paddle, mix cream cheese, sugar, and flour until smooth. Do not whip. Add egg, and mix until smooth. Add heavy cream and butter, mixing until smooth.
2. Press dough into the bottom and halfway up sides of a 9 " tart or pie pan with removable bottom. Spread the vanilla pudding on top of dough evenly. Pour cream cheese mixture over vanilla pudding.
3. Evenly placed pairs on top. Sprinkle streusel topping over pears.
4. Bake for 50 minutes to 1 hour, or until cake feels firm to the touch and streusel is golden. Refrigerate for at least six hours, or overnight. Bring to room temperature before slicing.

Streusel Topping
1 cup flour
1/2 cup sugar
1/2 stick of butter, melted

Combine flour and sugar in a medium bowl. Add butter. Mix with a fork until large crumbs form.

 

[tigsmom]

Strawberry Angel Verrine (Dessert Kiosk, Food and Wine Festival '10)

Serves 6

Angel Food Cake
12 egg whites
1/2 teaspoon of Cream of Tartar
1 1/2 cups confectioners sugar
1 cup cake flour

Strawberry Sauce
6 large strawberries
2 tablespoons water
3 tablespoons strawberry jam

Strawberry Angel Verrine
Angel Food Cake cubes
1 1/2 cups prepared vanilla pudding
Strawberry Sauce
6 to 12 strawberries, diced

For angel food cake:
1. Place egg whites in a bowl of an electric mixer. Set aside until egg whites are at room temperature.
2. Beat egg whites at medium speed until frothy. Add Cream of Tartar. Turn mixer speed to medium-high, and whisk until medium peaks form.
3. Meanwhile, sift confectioners sugar and flour into a large bowl. When egg whites are beaten, sprinkle 1/4 of the flour mixture over the top of the egg whites. Gently fold to incorporate. Fold in remaining flour mixture, working in 3 batches, until combined. Be very careful not to stir the mixture, or egg whites will deflate.
4. Pour mixture into an ungreased tube panel, smoothing top. Bake for 35 minutes, or until golden brown, and top springs back when lightly touched. Turn pan upside down to cool. When cake is cool, cut into 1/2 inch cubes

For Strawberry sauce:
Combine strawberries and water in a blender; purée. Place purée in a medium bowl and whisk in strawberry jam.

To serve:
1. Spoon 1 tablespoon strawberry sauce in the bottom of a small dessert glass.
2. Add a layer of angel food cake cubes. Add 2 tablespoons vanilla pudding, spreading to form an even layer.
3. Top with 1 to 2 chopped strawberries, depending on size of berries. If desired drizzle each serving with any remaining strawberry sauce.

Cook's Notes : served as a start or finish to a meal, a verrine is from the French word verre for "glass" and is composed of complementary layers in a glass. Wine glasses are ideal for serving this sweet version.


**Index updated through this post :wave:

 

[Mickey1984]

Just got back off a fantastic trip and have 2 requests if anyone can help me relive some brilliant food.

In Jiko, the butter (or spread like butter) they give you with your bread (we did ask our serve what was in it but she was unsure, but she said it was a mixture of loads of herbs.
Also from Hollywood studios, easily the bet snack in WDW, the carrotcake cookies!!!

Any help on either would be greatly received.

Already planning what I am going to make from other receipts from here, think bread and butter pudding with banana sauce from Ohana is going to be my first one

 

[tigsmom]

Just got back off a fantastic trip and have 2 requests if anyone can help me relive some brilliant food.

In Jiko, the butter (or spread like butter) they give you with your bread (we did ask our serve what was in it but she was unsure, but she said it was a mixture of loads of herbs.
Also from Hollywood studios, easily the bet snack in WDW, the carrotcake cookies!!!

Any help on either would be greatly received.

Already planning what I am going to make from other receipts from here, think bread and butter pudding with banana sauce from Ohana is going to be my first one

I haven't eaten there, but could it be the Tandoori butter?

Tandoori Butter

Jiko - The Cooking Place, Animal Kingdom Lodge

Ingredients:

1 pound Butter, room temperature

2 tablespoons Tandoori Spices (buy from Earthy.com)

½ cup Olive Oil

½ tablespoon Kosher Salt

¼ teaspoon Fresh Ground Black Pepper

1 each Parchment Paper, cut in half

Method of Preparation:

1. Place the room temp butter in a mixing bowl and whip it really well until fluffy with lots of white peaks.

2. Carefully add in the Tandoori spices and mix well on slow speed.

3. Slowly add in the olive oil and let it mix well.

4. Season with the Kosher salt and the fresh ground black pepper. Adjust seasoning if need be.

5. While the butter is still soft, lay out a small amount of it onto the parchment paper and roll it tight for easy storage and portion control.

 

[Mickey1984]

I haven't eaten there, but could it be the Tandoori butter?

Tandoori Butter
Jiko - The Cooking Place, Animal Kingdom Lodge
Ingredients:
1 pound Butter, room temperature
2 tablespoons Tandoori Spices (buy from Earthy.com)
½ cup Olive Oil
½ tablespoon Kosher Salt
¼ teaspoon Fresh Ground Black Pepper
1 each Parchment Paper, cut in half
Method of Preparation:

1. Place the room temp butter in a mixing bowl and whip it really well until fluffy with lots of white peaks.
2. Carefully add in the Tandoori spices and mix well on slow speed.
3. Slowly add in the olive oil and let it mix well.
4. Season with the Kosher salt and the fresh ground black pepper. Adjust seasoning if need be.
5. While the butter is still soft, lay out a small amount of it onto the parchment paper and roll it tight for easy storage and portion control.

fantastic will give it a go - thanks!!!!! :sohappy:

 

[nibblesandbits]

Tres Leches Cake
Rancho del Zocalo Restaurante
Disneyland Resort

1 1/4 cups cake or pastry flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup canola oil
2 cups sugar, divided
1 teaspoon vanilla extract
5 large eggs
1 1/4 cups whole milk, divided
1 cup sweetened condensed milk
1 cup heavy cream
1 tablespoon rum (optional)
4 egg whites

1. Preheat oven to 325ºF. Lightly grease 13 X 9 X 2-inch cake pan.
2. Whisk together flour, baking powder and salt in a small mixing bowl. Set aside.
3. Combine oil, 1 cup sugar and vanilla extract in a large mixing bowl. Add the eggs one at a time and mix thoroughly. Stir in 1/2 cup of milk and gently fold in the flour mixture until just combined.
4. Pour batter into cake pan and bake for 30 minutes or until it feels firm and an inserted toothpick comes out clean. Let cake cool to room temperature.
5. Pierce cake with a fork 30 to 40 times. Whisk together remaining 3/4 cup of milk, sweetened condensed milk, 1 cup heavy cream and rum (optional). Slowly pour over cooked cake. Refrigerate for at least 1 hour.
6. In a medium glass or stainless steel bowl, beat egg whites with an electric mixer on high speed until soft peaks form. With mixer running, add 1 cup remaining sugar in a steady stream, beating until stiff peaks form. Spread over top of cake. Broil 1 to 2 minutes until meringue is golden brown. (A scant dusting of powdered sugar will help meringue nicely brown and add crunch.)

Cooks’ note: Rancho de Zocalo at Disneyland Park serves a traditional Mexican version of Tres Leches with a whipped cream topping. To make, combine 3/4 cup heavy cream, 1 teaspoon vanilla and 1 tablespoon sugar in a medium bowl. With an electric mixer on medium-high speed, beat mixture until peaks form. Spread over top of cake.

 

[nibblesandbits]

Sesame-Flavored Shrimp and Caramelized Onion Cheesecake With Asian Barbecue Sauce Animator’s Palate
Disney Dream


Makes 1 (9-inch) cheesecake


Crust
1 1/2 cups panko (Japanese bread crumbs)
6 ounces freshly grated Parmesan cheese
6 tablespoons unsalted butter, melted

Shrimp Filling
1 tablespoon olive oil
1 onion
1 1/4 pounds raw shrimp, cleaned
2 teaspoons sesame seeds
28 ounces cream cheese
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3/4 cup liquid eggs
1 1/4 cups heavy cream
1/2 cup shredded smoked Gouda
1/4 cup chopped fresh parsley
Micro greens, for garnish

Asian Barbeque Sauce
1 teaspoon vegetable oil
1 tablespoon minced shallot
1 tablespoon minced garlic
2 1/2 teaspoons Asian barbecue sauce*
1 teaspoon hot bean sauce*
1 tablespoon hoisin sauce*
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
1/3 cup chicken stock

For the crust:

1. Preheat oven to 350°F.
2. Combine all ingredients in medium bowl, stirring until well blended. Press mixture into the bottom of a 9-inch spring form pan. Bake crust until golden brown, about 15 minutes.
3. Cool completely before filling.

For the shrimp cheesecake filling:

1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, and sauté until caramelized. Add shrimp, and sauté until just opaque. Stir in sesame seeds. Set aside to cool.
2. Combine cream cheese, salt and pepper in large bowl and beat with an electric mixer until fluffy. Beat in eggs 1 at a time; add cream, beating until well combined. Stir in smoked Gouda and chopped parsley.
3. Spoon filling into crust. Place cheesecake on a baking sheet. Bake until cake puffs and top browns, but the center wobbles just slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
4. Run a long, thin knife around pan sides to loosen cheesecake Carefully remove ring, and cut into 14 pieces.
5. Serve at room temperature with barbecue sauce and micro greens.

For the Asian barbeque sauce:

1. In a small saucepan over medium heat, combine vegetable oil, shallots and garlic. Sauté until fragrant, about 1 minute.
2. Add Asian barbecue sauce, hot bean sauce and hoisin sauce; cook for 3 minutes. Add sherry and cook for 1 minute. Add soy sauce, sugar and stock; cook for 5 minutes. Transfer mixture to a blender and process until liquefied. Let cool.

 

[nibblesandbits]

Steak Diane
Lake Buena Vista Club

Serves 4

Burgundy sauce
6 tablespoons Burgundy wine
2 tablespoons finely chopped onion
1 tablespoon finely chopped shallots
1 small clove garlic, finely chopped
2 tablespoons butter
1 tablespoon flour
2 cups beef stock
1 tablespoon crushed tomatoes
Coarse salt, freshly ground black pepper, to taste

Steaks
8 teaspoons butter, divided
4 (6-ounce) New York strip steaks, trimmed
3 tablespoons brandy
2 cloves garlic, finely chopped
3 tablespoons finely chopped onion
8 sliced mushrooms
Burgundy sauce
Coarse salt, freshly ground black pepper, to taste

For Burgundy sauce:

1. Stir together Burgundy, onion, shallots, and garlic in a heavy-bottomed saucepan over medium heat; simmer until wine evaporates. Add butter and allow it to melt, then stir in flour, cooking and stirring for 2 to 3 minutes.
2. Add beef stock and stir with a whisk until mixture boils and becomes smooth.
3. Add tomatoes and simmer 20 more minutes, or until mixture thickens to coat the back of a spoon. Season to taste with salt and pepper. Strain and keep warm.

For steaks:

1. Heat 4 teaspoons of butter in a skillet large enough to hold 4 steaks.
2. Sauté steaks to desired doneness, turning to cook both sides. Add remaining butter, if needed.
3. Add brandy, remove the pan from the heat to ignite, and then return to the heat. When the flame has burned out, remove steaks from pan and keep warm.
4. Sauté garlic, onions, and mushrooms in the same skillet; stir in Burgundy sauce and season to taste with salt and pepper. Bring to a boil and cook 2 to 3 minutes; add steaks and simmer 2 to 3 minutes. Serve immediately.

 

[nibblesandbits]

Oscar’s Potatoes
Carnation Cafe - Disneyland
Serves 4 to 6

1 large white onion, cut in half and thinly sliced
4 tablespoons butter, divided
2 pounds red potatoes, thinly sliced
Coarse salt, freshly ground black pepper, to taste

1. Preheat oven to 400°F. Sauté onions in 2 tablespoons of butter in a large skillet over medium heat until translucent; remove from pan and set aside. In the same pan, add remaining butter and potatoes and sauté until lightly browned, about 15 minutes. Season with salt and pepper.
2. Combine the onions and potatoes in an ovenproof casserole dish; cover with foil and make small slits for ventilation. Bake 45 minutes or until potatoes are tender. Serve hot.

 

[tigsmom]

Thanks for the new recipes! I'm going to make those potatoes tomorrow with some steak :sohappy:

 

[MIPrincess]

We just got back from from Disney a couple weeks ago and there are two recipes I can't find. The Chocolate Ginger Cake from Teppan Edo, and the Cream of Asparagus soup from 1900 PArk Fare. If anyone has these recipes that would be great. Thanks.

 

[nibblesandbits]

Lamb Kabsa
2010 Food and Wine Festival
Serves 4

1 tablespoon butter

1 tablespoon olive oil

2 1/2 pounds lamb shoulder or leg meat, cubed

1 teaspoon salt, divided

1 large onion, diced

5 cloves garlic, minced

1/2 cup tomato puree

2 medium carrots, diced

2 medium tomatoes, diced

3 cloves

1 cinnamon stick

3 cups water

1 cup long-grain white rice

1/4 cup raisins

1. Heat butter and oil in a stockpot over high heat. Sprinkle lamb with 1/2 teaspoon salt. Working in batches, brown lamb in stockpot. Do not overcrowd the pot. With a slotted spoon, transfer lamb cubes to a plate.

2. Add onions to the pot. Cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato puree, carrots, tomatoes, cloves and cinnamon stick, stirring to combine, Cook for 3 minutes.

3. Add water and remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat to medium-low and simmer. Cover and simmer for 30 minutes.

4. Add rice to pot, stirring to combine. Cover and cook 30 minutes, or until rice is tender. Add raisins. Remove cinnamon stick before serving.

 

[nibblesandbits]

Avocado-Citrus Salad
Royal Palace
Disney Dream

Serves 4

Citrus Dressing Ingredients
1/4 cup fresh orange juice
1/2 lime, juiced
2/3 cup olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Avocado-Citrus Salad Ingredients
4 navel oranges
3 ripe Hass avocados, halved and pitted
6 cups mixed baby lettuce

For the citrus dressing:
1. Combine orange juice and lime juice in a medium bowl. Slowly drizzle in oil, salt and pepper, whisking vigorously until combined. If making in advance, re-whisk before serving.

For the avocado-citrus salad:
1. Cut peel, including the white pith, from the oranges with a small knife. Cut segments free from membranes; set segments aside and discard membranes.

2. Cut avocadoes into 3/4-inch-thick slices.

3. Divide mixed greens among 4 salad bowls. Top with 5 avocado slices and 5 to 8 orange segments; drizzle lightly with dressing. Serve immediately.