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Recipes
Raspberry Gelato (Beach Club Marketplace)
By ArmySister
from Beach Club Marketplace, Disney's Yacht and Beach Club Resorts, WDW
- 1 cup granulated sugar
- 1/2 cup spring water
- 1 cup raspberry purée or 4 cups fresh or frozen raspberries
- juice of 1/2 lemon
- two tablespoons Chambord liqueur
- 1 egg white
Fire Roasted Spoon Cornbread (Crystal Palace)
By ArmySister
1. In a pot over medium heat, sweat peppers, onions and chilies in butter
- 1 fresh poblano pepper minced
- 1 yellow pepper, small, diced
- 1 red pepper, small, diced
- 1/2 red onion, small, diced
- 2 1/2 cups roasted or grilled corn
- 1/2 oz. butter
- 1 TB sugar
- 3/4 tsp. cayenne pepper
- 3/4 TB black pepper
- 2 tsps. kosher salt
- 1 quart milk
- 1 quart heavy cream
- 4 cups corn meal
- 4 egg yolks
- 1 1/4 cups buttermilk
- 4 egg whites
Curry Buttermilk Marinade for Shrimp (JIKO)
By ArmySister
Mix all ingredients thoroughly and chill until ready to marinate shrimp
- 1 cup buttermilk
- 1/4 pound plain yogurt
- 1/2 tsp whole cumin seeds, toasted
- 1/4 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp madras curry powder
- 1/8 cup lemon juice
- 1/2 tsp garlic, minced
- 1/2 tsp pickled ginger, minced
- 1/2 cup sagh dhal**
- Salt & pepper
Oreo Bon Bons (Cape May Cafe)
By ArmySister
1. Prepare the mousse: Melt chocolate
- 16 oz. heavy cream
- 6 egg yolks
- 16 oz. white chocolate
- 4 gelatin sheets or 2 tbs. powdered gelatin place in 3 oz water
- 1 dozen Oreo Cookies (crumbled)
- 3 dozen Oreo Cookies (whole)
- 16 oz. dark chocolate
- 16 oz. heavy cream
Spinach Salad with Oranges and Garbanzo Beans (Swan and Dolphin)
By ArmySister
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2005 An interesting and tasty salad
- 3 Tbsp. Orange Juice
- 2 Tsp. White Wine Vinegar
- 2 Tsp. Honey Dijon Mustard (used to be Dijon mixed with a little honey)
- 2 Tsp. Olive Oil
- 6 Cups Torn Fresh Spinach
- 1/2 Cup Sliced Red Onion
- 1 15 Oz. Can Mandarin Oranges
- 1 Cup Garbanzo Beans
- 3 Tbsp. Pecans, Toasted
Roasted Chicken Linguine (Shutters Restaurant)
By ArmySister
Pull chicken from bones and tear into bite-sized pieces
- 2 1/2 to 3 pound chicken, roasted (or from the deli)
- 1 pound dry linguine
- 1 cup extra-virgin olive oil
- 2 tablespoons chopped fresh garlic
- 3 tablespoons chopped sun-dried tomatoes
- 2 tablespoons pine nuts
- 1/2 10-ounce bag of pre-washed fresh spinach
- 1/2 cup feta cheese, crumbled
- 1/2 cup goat cheese
- 1/2 bunch fresh basil, chopped
- Coarse salt and freshly ground black pepper, to taste
- Fresh Parmesan cheese, shredded for garnish
Mac & Cheese (Jiko)
By ArmySister
Prepare the macaroni according to the directions on the package
- 1/4 cup butter
- 1/4 cup flour
- 1 quart whole milk
- 1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone, fontina, and gruyere cheeses)
- 2 pounds elbow macaroni
South African Red Wine Sauce (Jiko)
By ArmySister
This sauce is served with Oak-Grilled Filet Mignon and Macaroni & Cheese
- RED WINE SAUCE:
- 1 recipe for Demi Glace (included here)
- 1 recipe for Red Wine Sauce (included here)
- 1/2 cup red beet juice, fresh squeezed
- 1/4 pound butter
- 1/4 pound flour
- 2 TB kosher salt
- 1 tsp. fresh ground black pepper
- 3 bottles red wine, South African or your preference
- 10 garlic cloves
- 10 red peppercorns
- 10 black peppercorns
- 2 thyme sprigs
- 1 bay leaf
- 1 bottle port wine
- 1/4 cup pomegranate syrup
- DEMI GLACE
- 10 pounds veal bones, roasted
- 1 1/2 pounds Roma tomatoes, quartered
- 1 Spanish onion, large slice
- 1/2 pound celery stalks, cut 1-inch thick
- 10 garlic cloves
- 1/2 pound mushroom pieces, trim if you have to
- 1/4 pound tomato paste
Triple Chocolate Moose Stampede (Whispering Canyon Cafe)
By ArmySister
1. Prepare your favorite chocolate cake recipe or boxed cake product
- Kahlúa simple syrup:
- 1 chocolate cake
- 2 cups sugar
- 2 cups water
- 2 cups Kahlúa
- Chocolate mousse:
- 1 & 1/2 cups semisweet chocolate, finely chopped
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 cup powdered sugar
- Bittersweet chocolate ganache:
- 2 & 1/2 cups bittersweet chocolate
- 2 cups heavy whipping cream
- 2 tablespoons brandy
- 1 tablespoon vanilla extract
- Garnishes:
- Whipped cream, chocolate syrup and maraschino cherry
Prince Edward Island Mussels “Chowder Style” (Le Cellier)
By ArmySister
This is direct from Le Cellier!
- 1 tablespoon 100% olive oil
- 1/8 cup apple wood smoked bacon, small dice
- 1/2 each shallot, peeled and sliced
- 1 small clove garlic, finely minced
- 1/4 cup russet potatoes, small dice, blanched
- 1/2 cup heavy cream
- 1 teaspoon fresh cilantro, rough chop
- 1/2 pound Prince Edward Island Mussels, washed and scrubbed, beards removed
- Fresh ground black pepper to taste
- Kosher salt to taste