Apple Vinaigrette (Animal Kingdom)

Yield: 10 servings

Ingredients:2 each Apple, puree
1 Tablespoon Dijon Mustard
1/3 cup Cider Vinegar
½ cup Lemon Juice, fresh squeezed
2 cups Olive Oil
1 ½ each Lemon Zest, fresh
To taste Kosher Salt
To taste Fresh Ground Black Pepper

Method of Preparation: 
1. Peel and shred about two apples through the mandoline and put in a stainless steel bowl with the Dijon Mustard.
2. Whisk in the cider vinegar and the lemon juice, and slowly add in the olive oil.
3. Stir in the fresh grated lemon zests and mix well.
4. Adjust the seasonings with Kosher salt and fresh ground black pepper.

(Recipe from allears.net)

Apple and Jicama Salad

Yield: 8 servings

INGREDIENTS

4 Apples

3 tablespoons Olive Oil

Salt and Pepper to taste

1 Jicama, peeled and julienned

1/2 cup Red Onions, diced

1/2 cup Radish Slices

4 cups Spinach or Mixed Greens, washed and spun

Port and Yogurt Dressing

2 ounces Port Wine

8 ounces Yogurt

Method

1. Wash apples. Cut in half and remove seeds. Cut all halves into slices. Place in a mixing bowl and drizzle with olive oil and salt and pepper.

2. Place apples on a grill on low heat to caramelize and impart some of the smoky flavor. Chill grilled apples and set aside.

3. Wash and peel the jicama. Cut into slices, then julienne. Place in a large mixing bowl.

4. Add the red onions, radish slices, and spinach. Remove the apples from the refrigerator and cut into large dice. Place in bowl.

5. To make the dressing, place the yogurt in a bowl and add the port wine. Mix well.

6. Take the yogurt dressing and add to the bowl. Add salt and pepper to taste. Mix and serve.

Note: Peaches may be substituted for apples.

(recipe from allears.net photo from google images) 

African Stew

Yield: 16 servings

Ingredients

4 cups water
3 each chicken bouillon cubes
1/3 cup curry paste (or can be dry curry)
2 Tablespoons ground coriander, toasted
2 Tablespoons granulated garlic
4 cups coconut milk
¼ cup sugar
3 Tablespoons soy sauce
2 pounds beef/pork/chicken, large diced
2 cups mixed red and green peppers, diced
2 cups onions, diced
½ cup whole kernel corn, frozen
1 bay leaf
¼ teaspoon cayenne pepper
2 Tablespoons cornstarch (make slurry)

Method:

1. In kettle, heat water, chicken bouillon cubes, curry paste, ground coriander, and granulated garlic. Let boil and add in sugar and coconut milk.

2. Add in the soy sauce and the diced meat. Let simmer for 20 minutes.

3. Add vegetables, spices, and cook until tender.

4. Bring to a boil and add cornstarch slurry slowly to the mixture and whisk until thickened.

(Recipe from allears.net photo from google images) 

Disney recipes

I have found a website that has all the recipes from various parks in Walt Disney World and the Disney Cruise Line. So I will be posting various recipes from WDW and Disney Cruise Line. I personally have not tried any of the recipes because I don't live in Florida but those that I know in Florida rave about the food at the parks. I will find photos of the food and place it in the blog along with the recipe.