Ralph Brennan’s Jazz Kitchen Shrimp and Grits
The Jazz Kitchen boasts a festive, “Big Easy”-themed atmosphere and now you bring the taste of New Orleans home with these barbecue sauce, andouille-parmesan grits.
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Raglan Road’s Duncannon Seafood Chowder
Bring the luck of the Irish into your home this St. Patrick’s Day by preparing a Raglan Road’s Duncannon Seafood Chowder.
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Club 33’s Whole Roasted Filet of Chateaubriand, Black and White Truffle
Marcel St. Pierre, Head Chef at Club 33, lends D23 a recipe so you can bring the exquisite flavors of Disneyland’s Club 33 to your own home.
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Hyperion Dave’s Dinners Mini Moroccan Lamb Burgers with Lemon Yogurt Sauce
Try this recipe for Mini Moroccan Lamb Burgers with Lemon Yogurt Sauce—paired with his Lemon-Thyme Martini—from Dave Lieberman’s Hyperion cookbook, Dave’s Dinners.
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ESPN NFL Analyst Steve Young’s Bean Dip
This zesty corn, bean, and avocado dip is a Super Bowl party favorite of Steve Young, ESPN NFL analyst and legendary NFL quarterback.
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Steakhouse 55’s Eggs Benedict
Steakhouse 55, known for their exquisite fine-dining dinner menu, lets D23 in on a best-kept secret: the breakfast Eggs Benedict.
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Epcot Le Cellier Steakhouse’s Maple Crème Brûlée
In the winter 2011 issue of Disney twenty-three, pastry chef Lothar Neumaier fills us in on a scrumptious dessert from Le Cellier Steakhouse in the Canada pavilion at Epcot.
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Florentine Cookies From Biergarten in Epcot At Walt Disney World
Pastry chef Lothar Neumaier fills us in on a scrumptious dessert from Biergarten Restaurant in the Germany pavilion at Epcot.
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Epcot Akershus’ Rice Cream with Strawberry
In the winter 2011 issue of Disney twenty-three, pastry chef Lothar Neumaier fills us in on a scrumptious dessert from Restaurant Akershus in the Norway pavilion at Epcot.
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Club 33’s Pumpkin Beignets
These tasty beignets filled with fall flavor from Disneyland’s Club 33 are the perfect autumn treat to share with friends and family.
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