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Recipes
Rice Krispies Cereal Sushi (California Grill)
By ArmySister
Unroll fruit rolls and place-with plastic sheet down-on cutting board
- 8 chewy fruit rolls
- 1/4 cup butter or margarine
- 1 (10- ounce) package miniature marshmallows
- 6 cups crisp rice cereal (Rice Krispies, etc)
- 24 Swedish Fish candies
Roasted Vegetable Cuban Sandwich (Sunshine Season)
By ArmySister
Preheat up to 400°F. Carefully remove the stems from Portobello mushrooms and wiped the caps
- 3 Portobello mushrooms
- Olive oil as needed, for grilling
- 8 ounces fresh eggplant, unpeeled, cut in half lengthwise
- 8 ounces yellow squash, cut in half lengthwise
- 8 ounces zucchini, cut in half lengthwise
- 1 red pepper, sliced
- Coarse salt and freshly ground black pepper, to taste
- 1 teaspoon olive oil
- 1 24 -inch Cuban bread roll
- 1/4 cup store-bought hummus
- 1 tablespoon yellow mustard
- 4 slices Swiss cheese
- 1/4 cup or more sliced sour pickles
Kona Salad (Kona Cafe)
By ArmySister
Kona Café, Disney's Polynesian Resort, WDW
- 3 unpeeled Asian pears, cored and thinly sliced
- 9 cups (or 1 pound bag) spring mix or gourmet lettuce mix
- 1 cup crumbled blue cheese
- 1/4 cup thinly sliced red onion
- 3/4 cups smoked almonds, chopped in large pieces
- 6 tablespoons fresh squeezed orange juice
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1/2 cup canola oil
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
Mediterranean Dips (Spoodles)
By ArmySister
Baba Ghanoush, Chermoula Dip, Hitipi Dip
- Baba Ghanoush:
- 1 eggplant
- Extra virgin olive oil
- 3 oz Tahini
- 1/4 cup roasted garlic
- 1/3 cup fresh lemon juice
- Salt & pepper, to taste
- Tabasco Sauce, to taste
- Chermoula Dip:
- 3/4 cup chopped cilantro
- 4 cloves of garlic, crushed
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp ground chili pepper (optional)
- 6 Tbsp peanut oil OR extra virgin olive oil
- Juice of one lemon
- Hitipi Dip:
- 1 lb feta cheese
- 6 & 1/2 oz plain yogurt
- 4 & 1/2 oz sour cream
- 1/2 oz pureed roasted garlic
- Salt & pepper, to taste
Honey Lime Dressing (Ohana's)
By ArmySister
Place first 6 ingredients in a food processor and process until smooth
- 1/2 cup honey
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 cup cider vinegar
- 1/4 cup lime juice
- 1/4 cup diced white onion
- 1 cup canola oil
Potato Wrapped Snapper with Creamy Leeks (The Flying Fish)
By ArmySister
Season fish with salt, pepper
- 4 (6-ounce) skinless red snapper fillets
- 2 large russet potatoes
- 1/4 cup potato starch (potato flour) (available in gourmet or Asian grocery stores)
- 2 bunches leeks, whites only, sliced
- 1/2 bunch of fresh thyme
- 2 tablespoons butter
- 1/2 cup heavy cream
- Salt and pepper to taste1 cup canola oil
- 4 ounces red-wine reduction (method below)
Hummus (Spoodles)
By ArmySister
Place all of the ingredients into a food processor or blender and puree until smooth
- 1 & 1/4 cups garbanzo beans, rinsed & well drained
- 1 Tbsp fresh lemon juice
- 1 Tbsp chopped garlic
- 2 tsp extra virgin olive oil
- 2 tsp tahini paste
- 1/2 tsp kosher salt
- 1/8 tsp freshly cracked black pepper
- Dash of cayenne pepper
- Dash of ground cumin, toasted
Fulton’s Crab Boursin (Fulton's Crab House)
By ArmySister
Appetizer
- 1 1/2 lb Cream Cheese
- 1/4 cup roasted garlic
- 1/2 tbl green onions, chopped
- 1/8 cup fresh basil
- 1/8 cup lemon juice
- 1/2 tbl horseradish
- 1 tbl crabmeat or crab base
- 1/8 cup roasted red peppers
- 1/2 tbl hickory smoked mustard
Chocolate Mousse Crunch (Boma)
By ArmySister
Prepare flexi pan mold, 2-inch diameter muffin shape
- 1/2 pound Semi-sweet Chocolate
- 3 each Yolks
- 2 1/2 tablespoons Sugar
- 3 sheets Gelatin
- 4 tablespoons Frangelico
- 2 cups Heavy Cream
- 5 tablespoons Puff Pastry, baked
- 7 tablespoons Semi-sweet Chocolate Squares, melted
- 5 tablespoons Praline Paste
- 1/2 cup Ganache (2 oz. semi-sweet chocolate and 2 oz. heavy cream)
- Chocolate Sticks for garnish
Torontopolitan (Le Cellier)
By ArmySister
Mix all ingredients together
- 5 ounce Chambord
- 1.5 ounce Iceberg Vodka
- .5 ounce Cranberry juice
- .5 ounce Orange juice