By Request
Since the start of this web site I have had several requests for recipes. Sometimes I have them, or something similar, in my recipe database. If not, I'll search for it. Requests can be sent to okw94@homestead.com. Recipes will be sent directly to your e-mail address first before being posted here.
Here are a few of the delicious recipes that you have asked for. Enjoy and happy cooking!
Here are a few of the delicious recipes that you have asked for. Enjoy and happy cooking!
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I would love to have the recipe for the Rose and Crown's (I believe) pecan crusted chicken with a stilton sauce which was also served over the mashed potatoes. Have not seen it for 2 years and it was my Mom's favorite dish. Any help would be greatly appreciated.
I found two recipes and put them together to create a similar dish to the one requested.
Pecan Crusted Chicken
2 Whole chicken breasts, skinned, boned & halved
1 cup pecans, finely chopped
¼ cup breadcrumbs
2 teaspoons Paprika
1 teaspoon salt
¾ teaspoon pepper
1/3 cup mayonnaise
3 Tablespoons honey
Preheat oven to 425° F. Rinse chicken and pat dry. Set aside. In a shallow bowl combine next 5 ingredients.
In another bowl whisk together mayonnaise and honey. Coat chicken with homey mixture. Then roll each piece of chicken in nut mixture until well coated.
Spray a roasting pan rack with cooking spray. Arrange chicken pieces on rack. Bake for 10 minutes. Turn. Bake an additional 12 minutes or until chicken is tender and juices run clear.
Serves 4.
Stilton Sauce
* 1/2 pound stilton softened (1 cup)
* 1 stick (1/2 cup) unsalted butter softened
* 1 1/2 cup dry white wine
* 4 teaspoons freeze dried green peppercorns
* 1 cup heavy cream
* 4 teaspoons minced fresh parsley leaves
preparation:
In a bowl cream together the cheese and butter until the mixture is smooth. In a saucepan boil the wine with the peppercorns until it is reduced about 1 tablespoon, add the cream, and boil the liquid until it is reduced by half. Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the parsley. Remove the pan from the heat and keep the sauce warm.
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I was wondering if there was any way that I could get the recipe for the potatoes that are served at the Blue Bayou in Disneyland. My family and I were just down there and had lunch at the Blue Bayou and we all thought the potatoes where really wonderful. I had for desert the Raspberry Cheese cake and it to was wonderful. If there is any way that you could send me the recipes for the above that would be great.
Here's a raspberry cheesecake served in the Magic Kingdom at Walt Disney World.
Royal Raspberry Cheesecake
Cinderella's Royal Table
CRUST
1 1/4 cups fine graham-cracker crumbs (about 9 whole crackers)
3 Tbsp sugar
1/2 stick (1/4 cup) butter, melted
FILLING
1 bag (I 2 oz) frozen unsweetened raspberries, thawed
3 bricks (8 oz each) reduced-fat cream cheese (Neufchatel), softened
3/4 cup sugar
1/3 cup cornstarch
3 large eggs plus yolk from I large egg, at room temperature
1 cup (6 oz) white chocolate chips, melted as directed on package
2 Tbsp fresh lemon juice
2 tsp vanilla extract
12 drops red food color
Garnish: fresh raspberries and mint leaves
1. Heat oven to 350'F. Lightly grease a 9-in. springform pan.
2. Crust: Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.
3. Filling: Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl (you should have 1 1/2 cups puree) Discard seeds and pulp.
4. Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs and yolk until blended, scraping down sides of bowl twice. Beat in melted chips, then 2/3 cup of the raspberry puree (refrigerate rest to serve with cake), the lemon juice, vanilla and food color. Pour over crust.
5. Bake 15 minutes. Reduce oven temperature to 250F and bake one hour longer or until cake is almost set at center. Cool completely in pan on a wire rack, then refrigerate at least two hours or until cold.
6. To serve. Release pan sides. Remove cake from pan with a wide spatula; slide onto serving plate. Garnish with raspberries and mint. Serve with raspberry puree.
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We were at WDW during the Christmas break and we had breakfast at Chef Mickeys one day (27th of December). Anyway, my son totally pigged out on these little blueberry type muffins that had a sugar topping. Any chance of getting the recipe for these muffins?
A delicious blueberry muffin is served in Epcot. They can be topped with sugar crystals, found in gourmet food shops.
Blueberry Muffins
The Land - Epcot
3/4 C. bread flour
3/4 C. cake flour
1/2 C. sugar
3/4 t. salt
2 T. dry milk powder*
3 t. baking powder
1/4 C. shortening
1/2 C. water*
2 egg whites
1/2 C. blueberries, fresh or frozen
Preheat oven to 350 degrees F. In a bowl, sift together flours, sugar, salt, dry milk powder and baking powder. Cut in shortening with a pastry cutter and blend until lumps are about the size of peas.
Combine the water and egg whites with a fork, do not whip. Add to dry ingredients and mix only long enough to moisten. Batter will be lumpy. Add blueberries.
Spoon into paper-lined muffin tins and bake for 20-25 minutes or until nicely browned. Makes 12.
* Can use liquid milk instead of milk powder and water, if desired.
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On my birthday last month, I ate for the first time at Narcoosee's at the Grand Floridian,
and absolutely loved the butternut squash and crab soup. I didn't think to ask for the recipe when I was there, and have been trying to track it down online rather than call the restaurant. If you
can track it down, I'd really appreciate it. Thanks!!!
Here's a squash and crab soup from another Florida restaurant, Fudpuckers.
Squashed Crab Soup
Ingredients:
1/2 pint half and half
1/2 pint milk
1/2 C. flour
1/4 lb. butter
1 lb. lump crabmeat, or claw meat
1 lb. onions, chopped
2 lbs. squash, thinly sliced
1/4 C. crab base, or shrimp base
1 quart water
1 tsp. garlic powder
1 tsp. cayenne pepper
1/2 C. carrots, grated
1/4 C. chives, cut
2 tsp. salt
Preparation:
Thickener for soup:
In a medium sized mixing bowl, combine flour and small portions of milk until a smooth paste is formed. Add the remainder of the milk and the half and half and mix thoroughly. Set aside.
Soup:
Melt butter in a large stockpot. Add carrots, onions, and squash and cook until the squash begins to fall apart. Add garlic powder, cayenne pepper, salt, and crab base and mix thoroughly while simmering. Add the chives, crabmeat, and water and bring to a boil. Add the thickener for soup in small quantities. Continue stirring until the soup thickens. Reduce heat and simmer for 10 min, stirring occasionally.
I would love to have the recipe for the Rose and Crown's (I believe) pecan crusted chicken with a stilton sauce which was also served over the mashed potatoes. Have not seen it for 2 years and it was my Mom's favorite dish. Any help would be greatly appreciated.
I found two recipes and put them together to create a similar dish to the one requested.
Pecan Crusted Chicken
2 Whole chicken breasts, skinned, boned & halved
1 cup pecans, finely chopped
¼ cup breadcrumbs
2 teaspoons Paprika
1 teaspoon salt
¾ teaspoon pepper
1/3 cup mayonnaise
3 Tablespoons honey
Preheat oven to 425° F. Rinse chicken and pat dry. Set aside. In a shallow bowl combine next 5 ingredients.
In another bowl whisk together mayonnaise and honey. Coat chicken with homey mixture. Then roll each piece of chicken in nut mixture until well coated.
Spray a roasting pan rack with cooking spray. Arrange chicken pieces on rack. Bake for 10 minutes. Turn. Bake an additional 12 minutes or until chicken is tender and juices run clear.
Serves 4.
Stilton Sauce
* 1/2 pound stilton softened (1 cup)
* 1 stick (1/2 cup) unsalted butter softened
* 1 1/2 cup dry white wine
* 4 teaspoons freeze dried green peppercorns
* 1 cup heavy cream
* 4 teaspoons minced fresh parsley leaves
preparation:
In a bowl cream together the cheese and butter until the mixture is smooth. In a saucepan boil the wine with the peppercorns until it is reduced about 1 tablespoon, add the cream, and boil the liquid until it is reduced by half. Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the parsley. Remove the pan from the heat and keep the sauce warm.
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I was wondering if there was any way that I could get the recipe for the potatoes that are served at the Blue Bayou in Disneyland. My family and I were just down there and had lunch at the Blue Bayou and we all thought the potatoes where really wonderful. I had for desert the Raspberry Cheese cake and it to was wonderful. If there is any way that you could send me the recipes for the above that would be great.
Here's a raspberry cheesecake served in the Magic Kingdom at Walt Disney World.
Royal Raspberry Cheesecake
Cinderella's Royal Table
CRUST
1 1/4 cups fine graham-cracker crumbs (about 9 whole crackers)
3 Tbsp sugar
1/2 stick (1/4 cup) butter, melted
FILLING
1 bag (I 2 oz) frozen unsweetened raspberries, thawed
3 bricks (8 oz each) reduced-fat cream cheese (Neufchatel), softened
3/4 cup sugar
1/3 cup cornstarch
3 large eggs plus yolk from I large egg, at room temperature
1 cup (6 oz) white chocolate chips, melted as directed on package
2 Tbsp fresh lemon juice
2 tsp vanilla extract
12 drops red food color
Garnish: fresh raspberries and mint leaves
1. Heat oven to 350'F. Lightly grease a 9-in. springform pan.
2. Crust: Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.
3. Filling: Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl (you should have 1 1/2 cups puree) Discard seeds and pulp.
4. Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs and yolk until blended, scraping down sides of bowl twice. Beat in melted chips, then 2/3 cup of the raspberry puree (refrigerate rest to serve with cake), the lemon juice, vanilla and food color. Pour over crust.
5. Bake 15 minutes. Reduce oven temperature to 250F and bake one hour longer or until cake is almost set at center. Cool completely in pan on a wire rack, then refrigerate at least two hours or until cold.
6. To serve. Release pan sides. Remove cake from pan with a wide spatula; slide onto serving plate. Garnish with raspberries and mint. Serve with raspberry puree.
************************************************************************************
We were at WDW during the Christmas break and we had breakfast at Chef Mickeys one day (27th of December). Anyway, my son totally pigged out on these little blueberry type muffins that had a sugar topping. Any chance of getting the recipe for these muffins?
A delicious blueberry muffin is served in Epcot. They can be topped with sugar crystals, found in gourmet food shops.
Blueberry Muffins
The Land - Epcot
3/4 C. bread flour
3/4 C. cake flour
1/2 C. sugar
3/4 t. salt
2 T. dry milk powder*
3 t. baking powder
1/4 C. shortening
1/2 C. water*
2 egg whites
1/2 C. blueberries, fresh or frozen
Preheat oven to 350 degrees F. In a bowl, sift together flours, sugar, salt, dry milk powder and baking powder. Cut in shortening with a pastry cutter and blend until lumps are about the size of peas.
Combine the water and egg whites with a fork, do not whip. Add to dry ingredients and mix only long enough to moisten. Batter will be lumpy. Add blueberries.
Spoon into paper-lined muffin tins and bake for 20-25 minutes or until nicely browned. Makes 12.
* Can use liquid milk instead of milk powder and water, if desired.
************************************************************************************
On my birthday last month, I ate for the first time at Narcoosee's at the Grand Floridian,
and absolutely loved the butternut squash and crab soup. I didn't think to ask for the recipe when I was there, and have been trying to track it down online rather than call the restaurant. If you
can track it down, I'd really appreciate it. Thanks!!!
Here's a squash and crab soup from another Florida restaurant, Fudpuckers.
Squashed Crab Soup
Ingredients:
1/2 pint half and half
1/2 pint milk
1/2 C. flour
1/4 lb. butter
1 lb. lump crabmeat, or claw meat
1 lb. onions, chopped
2 lbs. squash, thinly sliced
1/4 C. crab base, or shrimp base
1 quart water
1 tsp. garlic powder
1 tsp. cayenne pepper
1/2 C. carrots, grated
1/4 C. chives, cut
2 tsp. salt
Preparation:
Thickener for soup:
In a medium sized mixing bowl, combine flour and small portions of milk until a smooth paste is formed. Add the remainder of the milk and the half and half and mix thoroughly. Set aside.
Soup:
Melt butter in a large stockpot. Add carrots, onions, and squash and cook until the squash begins to fall apart. Add garlic powder, cayenne pepper, salt, and crab base and mix thoroughly while simmering. Add the chives, crabmeat, and water and bring to a boil. Add the thickener for soup in small quantities. Continue stirring until the soup thickens. Reduce heat and simmer for 10 min, stirring occasionally.
