wandering around and found some new recipes out there on the net...
Fudge Mud Slide
Beaches and Cream, Club Resort
Layer as listed in large bowl:
2 ounces hot fudge
1 chocolate brownie
3 4 ounce scoops of vanilla ice cream
2 ounces more hot fudge
add whipped cream as desired
3 oreo cookies
drizzle chocolate syrup
1 maraschino cherry
Irish Lamb Stew
Walt Disney World Swan and Dolphin Resort
Serves 4 - 6
Ingredients:
3 Pounds Yukon Gold Potatoes, peeled
2 Medium Spanish Onions
2 ½ Pounds Lamb Shoulder, 1 inch cubed
2 ½ Teaspoons Kosher Salt
2 ½ Teaspoons Ground Black Pepper
2 Teaspoons Fresh Thyme, chopped
3 Cups Lamb Stock or Chicken Stock
1 Cup Water
2 Tablespoons Chopped Flat Leaf Parsley
Method of Preparation:
1. Preheat the oven 325 degrees.
2. Cut one pound of the peeled potatoes into ¼ -inch slices/circles. Place the potatoes in a large heavy bottom pot with lid or Dutch oven.
3. Peel and cut the onions lengthwise into half moons, place half on top of potatoes.
4. Place the lamb cubes (or chops can be substituted) on top of the potatoes and onions.
5. Add thyme. Season with half of the salt and pepper.
6. Add stock and water.
7. Take remaining onions place on top of lamb.
8. Cut the remaining potatoes in half. Place halves on top, add remaining salt and pepper.
9. On stove top, heat the pot with lid on until a boil appears, remove from heat.
10. Place a sheet tray on the bottom shelf of oven and place covered pot in the oven.
11. Cook without stirring for 2 hours.
12. Serve with parsley over the top.
Grilled Mahi-Mahi with Rock Shrimp and a Coconut-Lime Sauce
Coral Reef, Epcot
Coconut-Lime Sauce:
1 pound (about 2 medium) sweet onions, diced, divided
1 (13½-ounce) can coconut milk
1 tablespoon olive oil
4 cloves garlic, minced
1 pound (about 4 large) plum tomatoes, diced
1 medium poblano pepper, seeded and chopped
1 teaspoon coarse salt
½ teaspoon ground black pepper
2/3 pound rock shrimp, shelled
2 tablespoons butter
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
Herbed Rice with Hearts of Palm:
1½ cups uncooked jasmine rice
4 hearts of palm, sliced
1 tablespoon minced fresh chives
1 tablespoon extra-virgin olive oil
½ teaspoon coarse salt
¼ teaspoon ground black pepper
Grilled Mahi-Mahi :
4 mahi-mahi fillets, about ½ pound each
Coarse salt and ground black pepper, to taste
Garnish:
Fresh cilantro leaves
For the Coconut-Lime Sauce:
Puree half of the onions with the coconut milk in a blender, and set aside. Heat oil in a large saucepan over medium-low heat. Add remaining onions and cook until translucent (do not brown), about 3 to 4 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes. Add tomatoes and poblano. Cook until the tomatoes soften, about 3 minutes. Add salt, pepper, and coconut milk mixture. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 5 minutes. Combine rock shrimp, butter, and lime juice in a small sauté pan over medium heat. Cook until shrimp are just cooked through. Add shrimp mixture to the coconut milk sauce; stir to combine. Add cilantro; keep sauce warm.
For the herbed rice with hearts of palm:
Cook rice per package directions. Combine cooked rice, hearts of palm, chives, extra-virgin olive oil, salt, and pepper in a large bowl. Stir until rice is coated in oil and mixture is combined. Cover bowl loosely with foil to keep warm.
For the grilled mahi-mahi:
Preheat a grill pan on medium-high heat. Season mahi-mahi fillets with salt and pepper to taste. Grill mahi-mahi for about 3 minutes per side, or until just opaque.
To serve:
Divide rice mixture onto 4 plates. Place a mahi-mahi fillet on top of rice. Divide sauce evenly among each plate and garnish with fresh cilantro leaves. Serves 4.
Chef's note: If preferred, regular shrimp (peeled and deveined) may be substituted for rock shrimp.
I will keep tring and hoping for a response!!