Recipe???

[Mickey1984]

cant see this anywhere else, could somebody supply or point me in the right direction of the carrot cake cookie recipe (both the cake and the cream) they sell at the shop in Hollywood Studios just behind the attraction wait time sign.

the: http://farm5.static.flickr.com/4085/4995867381_2d139851f1.jpg

:slurp: they are amazing!!

 

[tigsmom]

cant see this anywhere else, could somebody supply or point me in the right direction of the carrot cake cookie recipe (both the cake and the cream) they sell at the shop in Hollywood Studios just behind the attraction wait time sign.

the: http://farm5.static.flickr.com/4085/4995867381_2d139851f1.jpg

:slurp: they are amazing!!

I haven't been able to find the recipe, but you can email guest relations and request it. Please remember that some recipes are "secret" while others are commercial preparations not available to the public. :wave:

 

[tigsmom]

Found some new recipes out on the web :wave:

Kenyan Coffee Tarts
Boma - Animal Kingdom Lodge

Syrup
1 cup Sugar
2 cups Water
1 cup Kenyan Coffee
1 cup Kahlua Liquor

30 pieces Ladyfingers
7 sheets Gelatin
3 pounds Mascarpone Cheese
1 pound Powder Sugar
8 each Egg Yolks
1 cup + 4 tablespoons Coconut Puree
¼ cup Coco Lopez
1 quart Heavy Cream
1 cup Toasted Coconut

Method of Preparation:
1. Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with Kenyan Coffee and Kahlua.
2. Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.
3. Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.
4. In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez, coconut puree, and heavy cream. Whip until thick.
5. Temper some of this mixture in the gelatin and put it back with the rest of the filling.
6. Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.
7. Place soaked ladyfingers on the bottom of desired deep dish (about 6 quart size.) Ladle about an inch and a half of the filling.
8. Place another layer of ladyfingers, then ladle another layer of filling.
9. Smooth the top with a spatula, and then sprinkle the top with toasted coconut.

Note: 4 sheets of gelatin is equal to one package of dry gelatin.

Rotisserie Chicken
Picabu, Walt Disney World Dolphin


Ingredients:
1 Whole Chicken (cut into 8 pieces)
1/2 cup Dry Rub

Dry Rub:
1 cup of season all (laury's season salt)
2 Cups of Light Brown Sugar.

Mix both together.


Method of Preparation:
Season chicken with dry rub and cook in the oven at 350 Degrees for 40 minutes or until the internal temperature reaches 165 degrees.

** tigsmom note
this can also be done on an electric or grill rotisserie

Mixed Greens Salad
Mama Melrose's Ristorante Italiano- Disney's Hollywood Studios

4 servings

Candied walnuts:
2 cups water
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup shelled walnuts, halved

Oil for deep frying

1/8 teaspoon each: coarse salt, cayenne pepper

Cherry vinaigrette:
1/4 cup each: maraschino cherry juice, dried cherries
2 tablespoons red wine
1/2 cup each: red-wine vinegar, orange juice
1 shallot, peeled and quartered
1 cup olive oil
1/4 teaspoon coarse salt

Mixed green salad:
4 cups mixed baby greens
1 cup candied walnuts
3 tablespoons dried cherries
1/2 cup cherry vinaigrette
Coarse salt, ground black pepper
1 small pear, cored and thinly sliced
3/4 cup crumbled Gorgonzola

Method of Preparation:
1. For nuts, simmer water, sugar, vanilla on medium. Add nuts; cook 15-20 minutes. Put nuts on parchment paper in one layer. Heat oil to 350F. Add a few nuts. Let foam subside; add more. Fry 2 minutes. Toss with salt, pepper.

2. For vinaigrette, simmer juices, cherries, wine, vinegar, shallots on low 10-15 minutes. Let cool. Puree until smooth. With machine on high, slowly add oil until emulsified. Season with salt.

3. Toss greens, nuts, cherries, vinaigrette, salt, pepper. Toss pears in remaining vinaigrette. Add to salads with cheese.

Sterling Silver Pork Chop
Hollywood Brown Derby - Disney's Hollywood Studios

Ingredients:

1 each pork tenderloin or Pork Chops
½ cup Herb speatzle
1 ounce Applewood smoked bacon slab
1 ½ ounce white cheddar sauce
1/4 teaspoon Sea Salt
1/8 teaspoon Black Pepper

Method of Preparation:

Season and sear pork to golden brown, place in saute pan. Add bacon, render and toast the speatzle, add cheese sauce.
Place speatzle in ring mold, cut 3-4 bias slices place on spaetzle, garnish with fried chard. Top with rest of pork. Finish with onions.

** Note-- there is no recipe for the cheese sauce

Godiva Iced Coffee
(Belgium, Food and Wine Festival, '11)

2 ounces Godiva chocolate liquor
1 ounce half and half
1/2 ounce simple syrup
4 ounces hot coffee
Chocolate sauce for drizzling
Whipped cream for garnish

Method of Preparation:

Take first 4 ingredients put into shaker with ice & shake for 30 seconds then pour into glass & garnish with whipped cream & chocolate garnish

 

[tigsmom]

Bailey's Creme Brulee Tart
Raglan Road, Downtown Disney


Serves 8

Ingredients:

Filling:
Butter for greasing
1 quantity Sweet pastry
600ml/ 1 pint/2 ½ cups of pouring cream
2 tablespoons Baileys
6 large egg yolks
150g/5oz/3/4 cup caster (superfine) sugar, plus extra for dusting

Pastry:
Sweet Pastry
10 ounces/300g plain flour
4 ounces/110g caster sugar
5 ounces/150g butter
1 egg

Equipment:
23cm/9 inch loose bottomed flan ring, quiche tin

Method of Preparation:

For the Pastry:
Cream butter and sugar until light and fluffy. Add in eggs and flour and bring the mixture together. Wrap in cling film and allow to rest. Grease and line a 23cm/9 inch loose bottomed flan ring with sweet pastry. Blind bake the tartlet case. (see tip below)

For the Filling:
Lower the oven temperature to 150°C (300°F), Gas Mark 2. Put the cream and baileys into a small saucepan and bring to the boil. Whisk the egg yolks and sugar together in a large heatproof bowl until they are light and creamy then pour in the boiled cream. Whisk until combined. Allow to rest for a few minutes until the froth settles, or skim the froth with a slotted spoon. Pour the mixture into the prepared tart case and bake in the oven for 45-50minutes until just about set. Remove from the oven and allow cooling. Store in the fridge until required.

To serve, dust some caster sugar over the tart and use a chef's blowtorch to lightly glaze the top. Alternatively, place under a hot grill watching carefully, until the top is browned.

Tip : To blind bake; preheat the oven to 190°C (375°F), Gas mark 5. Line the tart case with a layer of parchment paper and fill with rice/lentils/chickpea's or baking beans (pie weights). Bake the tart in the oven for 15 minutes, then remove the beans and parchment paper and bake for a further 8 minutes. Remove from the oven and brush with a beaten egg white then return to the oven for 3 – 4 minutes to create a crisp crust.

Braised Beef Short Ribs
Portobello, Downtown Disney

4 servings

Ingredients:
4 (12-ounce) boneless short ribs
1 cup all-purpose flour
Freshly ground pepper and kosher salt to taste
Olive oil for browning meat

Braising liquid:
1 bottle dry red wine
2 cups chicken stock
2 cups diced onion
1 cup each, diced: carrot and celery
1/4 cup sliced garlic

Method of Preparation:
1. To brown meat, season generously with salt and pepper. Dredge in flour, shaking off excess. Heat heavy skillet on medium to medium-high and add enough oil to thinly cover bottom of pan. Brown meat well on all sides, a total of 15-20 minutes. Set aside.

2. For braising liquid, season vegetables with salt and pepper. On medium, cook vegetables and garlic in same skillet used for ribs, adding more olive oil if needed, 10-15 minutes. Deglaze pan with wine. Let cook to evaporate alcohol. Add stock and reduce mixture volume by half.

3. Heat oven to 300F. Put ribs and juices in roasting pan. The beef should fit with a bit of space between ribs. Add braising liquid. Cover pan. Place in oven 3-4 hours, checking liquid level periodically.

4. Strain braising liquid; discard solids. Skim fat from liquid. Pour into pan. Cook on medium-high until liquid becomes sauce consistency. Liquid should be thick, rich and coat back of a spoon.

Recipe note : Whisk in butter to finish sauce, if desired. Serve ribs with polenta.

Irish Whiskey Chocolate Fondant
Raglan Road,Downtown Disney

Ingredients:
100 g/4 ounces butter
200 g/7 ounces plain chocolate, broken into pieces
2 tablespoons Jameson whiskey
3 eggs, separated
100 g/4 ounces caster sugar
Pouring cream, to serve

Method of Preparation:
Preheat the oven to 180C/350F/Gas 4. Generously butter 4 x heatproof cups or ramekins that are approximately 7.5 cm/3 in in diameter and 4 cm/1 1/2 in deep, using 25 g/1 oz of the butter.

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and whisk in the remaining 75 g/3 oz of the butter until melted. Stir in the whiskey and set aside to cool.

Place the egg whites in a bowl and whisk until stiff peaks have formed. Whisk in half of the sugar, a third at a time, whisking well after each addition until stiff and very shiny.

In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture.

Fold in the meringue and use to fill the prepared cups two-thirds full. Arrange on a baking sheet and bake for 12 minutes until well risen but still with a slight wobble in the middle.

To Serve: Arrange the Irish whiskey chocolate fondants and serving plates with small jugs of pouring cream.

Baked Crab Martinique
Parrot Cay, Disney Cruise Line

Yields: 4-5 servings

Ingredients:
2 ounces onion
4 ounces fresh tomato
2 ounces red pepper
2 tablespoons dijon mustard
12 ounces lump blue crab
4 ounces bell ile crab meat
8 ounces fontina cheese (grated)
2 tablespoons sherri tio pepe
parsley (chopped)
tarragon (chopped)

Bechamel Sauce:
3 ounces butter
3 ounces flour
1/2 pint milk
1/4 pint cream
pinch ground nutmeg
1 whole bay leaf
2 whole cloves
1/2 onion
salt and pepper, to taste

Method of Preparation:

To make bechamel sauce, we need to infuse the cream and milk by heating with onion, clove and bay leaf. Mix equal quantities of butter and flour to form a roux (thickener). Add small quantities of infused liquid to roux, whisking vigorously to ensure the sauce is smooth and keep adding milk until at the right consistency and the sauce is cooked out.

To prepare the crab dish, saute onion, peppers and tomatoes. Deglace the pan and reduce; add the mustard. Add the Bechamel and simmer for 5 minutes. Add the belle ile and stir in sauce, then fold in blue lump crab. Using a baking dish add enough cheese to cover bottom of the dish then add crab mix and finish off with grated cheese on top. Bake in the oven 350ºF until cheese is golden brown on top.

Serving suggestion serve with deep fried tortilla chips.

Muesli
Disney Cruise Line

Ingredients:
½ kilo muesli/rolled oats (equivalent to just over 1 pound)
1 cup of honey
1cup milk
1 cup of heavy cream
½ cup chopped dried apricots
½ cup sultanas/raisins
½ cup toasted flaked almonds
½ cup roughly chopped walnuts
¼ cup dried cranberries
½ cup fresh blueberries (optional)
½ cup strawberries cut in half (optional)
1 banana peeled sliced (optional)

Method of Preparation:

Mix all the dried ingredients together in a bowl. Add the honey, milk and cream and mix together. If you wish the muesli to be more liquid, just add more heavy cream or milk which ever you prefer. Finally add the fresh fruits.


***Index updated through this post

 

[Mickey1984]

I haven't been able to find the recipe, but you can email guest relations and request it. Please remember that some recipes are "secret" while others are commercial preparations not available to the public. :wave:

oh interesting ... lets hope this one is not a secret :slurp:

any chance you have the email address, and I will get on it for the good of us all :lol:

 

[tigsmom]

oh interesting ... lets hope this one is not a secret :slurp:

any chance you have the email address, and I will get on it for the good of us all :lol:

Sure! http://disneyworld.disney.go.com/contact

let them know when you were there and that these are a favorite. Good luck!

 

[Mickey1984]

Sure! http://disneyworld.disney.go.com/contact

let them know when you were there and that these are a favorite. Good luck!

muchas gracious, message sent, fingers crossed

 

[mikeymouse]

I just requested the chicken curry recipe from the ABC commissary. yum!

 

[Mickey1984]

has anyone gota recipe or can point me in the direction for the biscuits they serve with breakfast at various resorts (i guess in the parks aswell).

thanks :slurp:

 

[tigsmom]

New email

Cornbread Stuffed Turkey Roll
Swan & Dolphin Resort

Yield: 10 portions

Portion size: 5 oz. (3 to 4 1-inch slices)

Ingredients

1 ½ -2 Lb. Boneless Turkey Breast With Skin-on
3 Cups Toasted, Rough Diced, Corn Bread
1 Can Cream Of Chicken Soup
½ Cup Whole Milk
1 Cup Water
1 Cup Finely Chopped White Onion
½ Cup Finely Chopped Red Bell Pepper
¼ Cup Sliced Scallions
½ Cup Canned Corn Kernels
1 oz. Salt
1 oz. Black Pepper
½ Stick of Unsalted Butter

Method

Place your turkey skin side down on a cutting board, and then add a large piece of plastic wrap on top of breast. Pound turkey gently until an even thickness of about 2 inches.
Season with salt & pepper and set aside.
In a sauce pan on medium heat melt butter.
Next add all of your vegetables (white onion, red bell pepper, scallions and corn kernels).
Season with salt & pepper.
Add milk, water, cream of chicken soup and bring to a boil. Set aside.
Transfer everything in the sauce pot to a mixing bowl and add cornbread. Mix together and put in refrigerator until cold.
Place pounded turkey in front of you as if you had a square piece of paper on your cutting board, then add an even line of the stuffing across middle of turkey. The end closest to you should be folded over the stuffing to form your first roll. Then continue, keeping turkey roll thin and even. Use tooth picks to help keep seam closed.
Transfer to a roasting pan, and place in a 375 degree preheated oven.
Roll can be basted with your favorite BBQ sauce or bottled marinade.
Turkey is done once you reach an internal temperature of 165 degrees.
Let rest for ten minutes then slice before eating.

 

[Amber]

I just checked the index and two of my favorite things aren't listed, so here they are. My apologies if they are already in here somewhere.

Onion Pull-Apart Rolls Yachtsman Steakhouse
Makes 12 rolls

2 Tablespoons water
1/2 cup dehydrated onion or dried minced onion
3 cups bread flour
2 1/3 teaspoons salt
1/4 cup sugar
3 teaspoons instant yeast
1 cup whole milk plus 1 to 2 Tablespoons if needed
3/4 cup softened butter, divided

1. Combine water and dehydrated onion; allow onions to soak for 20 minutes or until moistened.
2. Combine bread flour, salt, granulated sugar, and the instant yeast in an electric mixer with dough hook attachment. Mix on low speed for 30 seconds.
3. Add milk, and 1/4 cup of butter. Mix on low speed for 2 minutes until all ingredients are moistened. Add half of the onions and 1 to 2 tablespoons of milk if needed. Increase speed to medium-low and mix until dough forms.
4. Cover bowl with a dry towel dusted with flour and allow the dough to rest for 5 minutes.
5. On a floured surface, roll the dough into a 12 by 9 inch rectangle, and spread the softened butter over one half of the dough. Fold dough in half and gently roll the dough back to a 12 by 9 inch rectangle, being careful not to squish the butter out. Fold the dough in thirds toward the center and roll the dough back to a 12 by 9 inch rectangle. Place dough on a paper-lined plastic tray and refrigerate for 90 minutes.
6. Place dough back on floured surface and fold in half in the opposite direction as before. Roll back into a 12 by 9 inch rectangle Fold the dough in thirds toward the center and roll back into a 12 by 9 inch rectangle. Place dough back on paper-lined tray, cover, and return to the refrigerator for 2 hours.
7. Preheat oven to 350 F; grease a metal 12-muffin pan.
8. Remove dough from refrigerator and cut into thirds lengthwise. Cut each strip into fourths. Curl each piece of dough into a circle and place in greased pan so that the layered edges are facing up. Sprinkle the remaining onion over the rolls.
9. Place the pans in a warm moist area for 20 to 30 minutes; dough will rise slightly. Bake for 15 to 20 minutes or until golden brown. Serve warm with butter.


Loaded Baked Potato Soup Carnation Cafe, Disneyland
Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt and freshly ground pepper, to taste
4 cups heavy cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded Cheddar and Monterey Jack cheeses.

1. In a 6 to 8 quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until the mixture has thickened slightly. Add stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste and garnish with toppings, if desired.

I've made the soup several times, and from what I've seen the 25 minutes in step 4 is waaaaaaay too long. Maybe 10 minutes is all you need.

 

[tigsmom]

ooOoo...they both sound yummy! :slurp:

I was thinking of making some bread for this weekend and I think those rolls will do the trick! Thanks! :wave:

 

[Amber]

ooOoo...they both sound yummy! :slurp:

I was thinking of making some bread for this weekend and I think those rolls will do the trick! Thanks! :wave:

No problem. If the onion rolls work out, I'd love to know how you did it!

 

[tigsmom]

No problem. If the onion rolls work out, I'd love to know how you did it!

Saw your post in another thread and it sounds like these are done puff pastry style...making multiple layers of dough & butter and then put in the pan cut side up (like a cinnamon roll).

 

[Vernonpush]

Strawberry Shortcake with Lemon Cornbread
Yachtsman Steakhouse, Disney's Yacht and Beach Club Resorts

Serves 12

Grand Marnier Strawberries Ingredients:
7 1/2 cups fresh strawberries, hulled and sliced
1/3 cup Grand Marnier
3 tablespoons sugar

Lemon Cornbread Ingredients:
1/2 cup canola oil
1 1/4 cups whole milk
2 eggs
1/2 cup all-purpose flour
11/4 cups sugar
2 tablespoons baking powder
1/2 cup cornmeal
1/4 cup lemon juice
3 tablespoons fresh lemon zest
Fresh whipped cream, creme fraiche or vanilla ice cream, for serving

Lemon Syrup Ingredients:
1/2 cup sugar
1/2 cup water
1/4 cup lemon juice
Zest of 1/2 lemon


Grand Marnier Strawberries Instructions:
1. Combine 1 1/2 cups strawberries, Grand Marnier and sugar in a blender, blending until smooth.

2. Combine remaining strawberries with pureed mixture in a large mixing bowl. Set aside to marinate.

Lemon Cornbread Instructions:
1. Preheat oven to 300 degrees F. Grease and flour 13 X 9 X 2-inch baking pan.

2. Beat oil, milk and eggs in a large bowl using an electric mixer.

3. Sift together flour, sugar and baking powder in a separate bowl. Gradually mix the dry ingredients into the wet, stirring until smooth.

4. Stir in cornmeal, then lemon juice and zest.

5. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes.


Lemon Syrup Instructions:
1. Mix sugar and water in a small saucepan; bring to a boil over high heat.

2. Reduce heat to medium and continue to cook for 1 minute.

3. Remove from heat and add lemon juice and zest.

4. If not using immediately, refrigerate in an airtight container.


To Serve:
1. Cut cooled cornbread into 12 squares, trimming off top crust.

2. Drizzle each square of cornbread with 1 tablespoon of lemon syrup. Allow syrup to soak in for 2 to 3 minutes.

3. In a buttered frying pan, sear both sides of cornbread until golden brown.

4. Top cornbread square with Grand Marnier strawberries, then top with whipped cream, creme friche or vanilla ice cream.

 

[Rivers Rowe]

Hope this is what you are looking for. :wave:

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Mustard Sauce - [/font][font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Teppanyaki Restaurant - Japan[/font][font=Arial, Helvetica, adobe-helvetica, Arial Narrow]

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[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Onion 1 oz[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Mustard (Dry) 1/2 oz[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Sesame Seed 3/4 oz[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Water 6 oz[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Soy Sauce* 4 oz[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Salad Oil (Veg) 1 oz[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Sesame seeds must be roasted. Roast in a shallow pan in 400 degrees oven until golden brown.[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Put all ingredients in blender or food processor at highest speed until well blended.[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]*We recommend using only Japanese soy sauce as the others are not made from the natural soy bean. White vinegar may be used in place of rice vinegar, but the taste will be slightly altered.[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]

[/font][font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Ginger Sauce - [/font][font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Teppanyaki Restaurant - Japan


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[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Onion 6 oz[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Ginger 1 oz[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Soy Sauce* 3 oz[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Water 6 oz[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Dry Parsley Pinch[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Lemon 1/2 piece[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Vinegar 1 oz (guess rice vinegar)[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]
[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]Put all ingredients in blender or food processor at highest speed until well blended.[/font]​

[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]*We recommend using only Japanese soy sauce as the others are not made from the natural soy bean. White vinegar may be used in place of the rice vinegar, but the taste will be slightly altered[/font]
[font=Arial, Helvetica, adobe-helvetica, Arial Narrow]

[/font]​

These are my favorite sauces on property, can anyone vouch for how close they taste to the park version?

 

[mikeymouse]

No response from WDW on the chicken curry

 

[tigsmom]

No response from WDW on the chicken curry

It can take weeks or even months to hear back if they are busy. Many times I have gotten "thank you for your inquiry, we have sent it on to the chef and they will get back to you"; sometimes they do and sometimes they don't. :shrug:

 

[mikeymouse]

They must have heard me ...


Taste of Africa
Cape Malay Chicken Curry
ABC Commissary
Disney’s Hollywood Studios

Ingredients
2 Tbsp Olive Oil
2 lbs Large Diced Chicken Thigh
1 Tbsp Kosher Salt
1 tsp Black Pepper

Sauce
6 Tbsp Vegetable Oil
2 each Medium onion (finely chopped) – equivalent to 2 cups
8 cloves Garlic (peeled and sliced)
3” piece Root Ginger or 2 Tbsp of chopped – peeled and thinly sliced
(it should look about the same volume as the garlic)
2 each Small mild fleshy green chilies (jalapenos), de-seeded and
veined, then chopped
2 tsp Madras Curry Powder
1 Tbsp Paprika
1 tsp Mild Red Curry Paste
6 Tbsp Flour
1.5 cups Chopped Tomatoes
8 oz Tomato Juice from canned tomatoes

Method of Preparation
1. Season the diced chicken with salt and pepper
2. Heat the oil in large heavy skillet or sauce pan and sear the
chicken until golden brown, remove chicken and reserve.
3. For the sauce, Add the 6 tablespoons of oil, add the onions and
sauté until translucent
4. Add the ginger, garlic and green chili. Stir for 30 seconds then
put the heat down to very low.
5. Cook for 15 minutes stirring from time to time making sure nothing
browns or burns.
6. Add the curry powder, paprika, and mild curry paste and cook for 5
minutes, stirring gently. Don't burn the spices or the sauce will taste
bad - sprinkle on a few drops of water if needed.
7. Add the flour and cook another five minutes over low heat.
8. Add 4 oz of the tomato juice and remove from heat.
9. Place the other 4 oz tomato juice in a blender, add the contents of
the pan and the chopped tomatoes and blend until very smooth.
10. Put the puréed mixture back into the pan and cook for 20 - 30
minutes (the longer the better) over very low heat stirring
occasionally. You can add a little hot water if it starts to catch on
the pan but the idea is to gently "fry" the sauce which will darken in
color to an orangey brown. The final texture should be something like
good tomato ketchup.
11. Add the chicken and cook another 10 to 15 minutes, adjust
seasoning with salt and pepper
12. Garnish with cilantro

 

[tigsmom]

Fulfilling a request --

Beef Barley Soup
Le Cellier, Canada, Epcot


1 pound onion -- diced medium
1 pound celery -- diced medium
1/2 pound carrot -- diced medium
1/2 pound leeks -- sliced 1/2" thick
4 ounces butter
3 ounces roasted garlic puree
1/2 gallon beef stock
1 1/2 pounds Prime rib -- medium dice
1/2 ounce kosher salt
1/2 ounce black pepper
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon crushed red pepper
8 ounces precooked barley
3 fluid ounces red wine



1. In a large saucepot, heat the butter until fully melted. Add the onion, celery, carrot, and leeks and sautee until tender, about 6
to 7 minutes over medium heat.

2. Add the red wine and scrap the bottom of the pot, and reduce the wine by 3/4.

3. Add the beef stock, puree of roasted garlic, meat and spices. Cook together for 1 1/2 hours or until the flavors have blended together.

4. Add the pre-cooked barley.