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TheGoofyMama

06-01-2008, 09:26 AM

* Exported from MasterCook *

Smoked Salmon Pizzetta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pizza crusts -- 8- 10 inches in diameter (1 to 2)
1/2 pound smoked salmon
1/2 cup lemon dill sour cream (see recipe below)
2 tablespoons capers
1/2 red onion -- ¥pickled (see recipe below)
A few sprigs of watercress
1 ounce caviar
A few sprigs of dill
2 tablespoons olive oil
Lemon Dill Sour Cream:
1/2 cup sour cream
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper

Brush pizza dough lightly with olive oil. Bake pizza crust in a pre-heated
475-degree oven (preferably with a pizza stone in the oven). Bake until
brown and crispy, approximately 5 minutes.

Place all ingredients on the hot crispy pizza dough and serve; the dough
is hot but the topping is not. Place the lemon dill sour cream on the
dough first, then sprinkle on the pickled red onion, capers and
watercress.

Top the entire pizza with sliced smoked salmon.
Garnish with caviar and dill.

Lemon Dill Sour Cream
Place all ingredients in a bowl and whisk together. This can be made well
in advance.

Pickled Red Onion
Slice ½ of a red onion thinly. Add 2 tablespoons seasoned rice wine. Allow
to macerate for 1 hour or more. Drain and serve.

Description:
"Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton,
Executive Chef"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 144 Calories; 11g Fat (68.5%
calories from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 45mg
Cholesterol; 561mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

NOTES : For 6-8 people as a canapé.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Vegetable Potato Bake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Pounds Hash Brown Potatoes (shredded Potatoes
Partially Blanched)
1 lb yellow squash -- sliced 1/3” thick (lengthwise)
1 lb zucchini
6 Portobello mushroom cap -- clean gills off
4 roasted red peppers
1 1/4 Pounds Soy (mozzarella) Cheese, Grated -- grated
1 oz corn starch
2 tbsp salt and pepper
2 oz olive oil

Keeping all vegetables separated. Slice both squash and clean mushrooms
and toss with olive oil and salt and pepper. Grill all the vegetables and
place on sheet pan to cool, this could be done one day ahead of time.
Mix cornstarch, potatoes and salt and pepper, together in a bowl. Get a
deep sheet pan and line with
Parchment paper and spray with chef coat (if this step is missed it will
not come out of the pan)
Press a ¼ inch layer of potatoes in the bottom of the pans and then start
layering the vegetables.
Layering, yellow squash, mushrooms, red peppers, and zucchini. In between
each layer of vegetable,
Sprinkle chees (about ½ lb). Add the remainder of the cheese to the
potatoes and press on the top.
Bake at 350 degrees for 45 minutes to one hour and cut into 8 servings.
Top with port vinaigrette.

Description:
"from Sci-Fi Dine-In Theater, Disney-MGM Studios"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 900 Calories; 62g Fat (56.3%
calories from fat); 27g Protein; 81g Carbohydrate; 28g Dietary Fiber; 0mg
Cholesterol; 8586mg Sodium. Exchanges: 0 Grain(Starch); 15 1/2 Vegetable;
11 1/2 Fat.

NOTES : From Sci-If Dine-In Theater, Disney-MGM Studios

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

jennz

06-01-2008, 12:40 PM

DD and I made the Tusker House corn chowder last night - it is delicious and so easy to make!! I think we'll be having that a lot! Thanks so much to you guys for posting the recipes... :thumbsup2

Tatania

06-02-2008, 02:31 AM

* Exported from MasterCook *

Shrimp on the Barbie Version 1

Shrimp on the Barbie Version 2

OK, I know my eyes are bad but what is the difference between version 1 and 2? There's a 1 calorie difference so it must be something:confused3

The version in the 2007 Epcot Food and Wine Festival Cookbook is very simple.

Shrimp on the Barbie
Epcot Food and Wine Festival Australia, 2007
Serves 4

2 pounds shrimp

Marinade
1/2 cup olive oil
2 medium lemons, juiced
1 garlic clove, chopped
1 tablespoon lemon myrtle or lemon balm, chopped
1/4 cup barbecue sauce

Peel and clean the shrimp. Combine all marinade ingredients in a bowl. Add shrimp and marinade for two hours. Skewer shrimp onto skewers and cook on the grill for 2 minutes.

Grilled Lamb Chops with Caramelized Onions
Epcot Food and Wine Festival Australia, 2007
Serves 4

Marinade
3/4 cup olive oil
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon finely chopped garlic
1/4 cup finely chopped mint
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt

8 Australian lamb chops

Shiraz Glaze
2 tablespoons butter
1 cup thinly sliced onions
1 tablespoon finely chopped garlic
Salt and freshly ground pepper to taste
3 cups Shiraz Wine

1. Combine all the items for the marinade in a shallow dish large enough to place the lamb chops in one layer. Coat both sides of the chops in the marinade and leave for 2 hours at room temperature or up to 24 hours in the refrigerator.
2. Heat the butter in a medium sized sauté pan over medium heat. Add the onions and garlic to the pan and cook, stirring frequently, until the onions are golden brown. Season with salt and pepper to taste. Add the wine to the pan and bring the liquid to a boil. Reduce the heat and simmer until the wine is reduced to approximately 1 cup or until you have a syrupy consistency.
3. Meanwhile, grill the chops for 3 to 4 minutes on each side or until desired doneness.
4. To serve, allowed 2 chops per person and pass the Shiraz Glaze in a sauce boat.

piratesmate

06-02-2008, 08:39 PM

Anyone have recipes for Tangerine Cafe, chicken or lamb? DS really loved that - went back twice. Our only repeat of the trip.
I've added this to our Request List, although I wonder if they use the same recipe for this as the F&W Festival recipe for Beef Shawarmah. :confused3 (That was the only lamb/chicken dish I saw on the Tangierine's menu...is that what you were looking for or was it another dish?)

I've also updated the Request List for the information added this week about dishes taken off the menu, etc. Plus I've listed the additional reviews, tips & tweaks mentioned. They are listed in the Index thread in post #3 & are alphabetical by restaurant. I hope that you are finding this helpful as you make various recipes. We might as well learn by other's experiences, right? :teacher:

Today I made Pot Roast, which I had actually never made before. I didn't have all the ingrediants for either recipe - 50s Prime Time or Liberty Tree Tavern, so I improvised and combined the ideas of both. Came out great, everyone loved it. Last month, I had it at 50's PT and DS had it at LTT. Very satisfying and enough left for tomorrows lunch...Mmmmm.

I noticed that the 50's Prime Time Café version that Hmbldr mentioned wasn't listed in the index. I'm posting that one with a few others from the Prime Time.

Prime Time Pot Roast
Prime Time Cafe

5 lbs Top or bottom round roast
1½ c Dry red wine
1 Onion, diced
2 Carrots, peeled and diced
2 cloves garlic, minced
1 stalk celery, diced
6 c Beef Bouillon
¼ c Olive oil
Salt and pepper to taste

Preheat oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan. Pour the wine around the meat. Sauté the cut vegetables until golden brown and add to the roasting pan. Pour the beef bouillon into the pan. Pour liquid over the roast and cover. Cook 30-45 minutes per pound. Remove from oven and let rest for 15 minutes.

= = = = = = = =
BRAISED BEEF TIPS
Prime Time Café

2 oz olive oil
6 lb beef tips
1 large onion, small diced
¼ c chopped Italian parsley
1 tsp minced garlic
2 bay leaves
1 c dry red wine
2½ c beef stock, (canned okay)
2 lb chopped plum tomatoes
to taste kosher salt
to taste ground black pepper
4 tsp fresh chopped rosemary

Heat oil in heavy Dutch oven over high heat. Add enough beef just to cover bottom of the pan and brown about 5 minutes. Remove beef with slotted spoon and place in bowl, repeat with remaining beef in same size batches. Reduce heat to medium and add onion and parsley. Cook until golden brown stirring frequently. Add garlic and bay leaves, return beef and stir to coat with ingredients. Add wine and bring to boil, scraping up any browned pieces. Simmer about 10-15 minutes. Add beef stock and simmer 10 more minutes. Add tomatoes and rosemary. Reduce heat to low, cover and cook until tender, stirring occasionally, about 1½ hours. Season with salt and pepper to taste at the end.

= = = = = = = =
S'mores
Prime Time Café

1 Each Chocolate bar
1 each Graham Cracker
12 each Marshmallows
1 Tbl Chocolate syrup

Place graham cracker on plate, top with chocolate bar, then marshmallows. Place s'more under broiler for 1 minute until marshmallow brown slightly. Drizzle with syrup.

= = = = = = = =
Roast Beef Sandwich
Prime Time Café

3 slices Rye bread, toasted
¼ lb Roast beef, rare, thin slice
2 slices Muenster cheese
3 slices Bacon, cooked
½ cup Iceberg lettuce, shredded
¼ cup Thousand Island dressing
Tomato, sliced
Onion, sliced
Dill pickle spears

Preheat oven 400 F. Divide beef in half and place on a cookie sheet; top each portion of beef with a slice of cheese; bake until cheese melts and beef is warm. Remove from oven; assemble sandwich as follows: Spread all 3 slices of bread with dressing. On one slice, add a portion of beef; top with lettuce and another slice of bread with dressing. Add another portion of beef, lettuce, bacon and finally the third piece of toast with dressing. Secure with picks; cut in half. Serve with tomato, onion, and pickle.
Yield: 1 serving

= = = = = = = =
CHICKEN POT PIE
Prime Time Café

2 c chicken tenderloins, uncooked
1 c broccoli, tops only
½ c carrots, cubed
½ c celery, cubed
¼ c leeks, diced
3 Tbl butter
3 Tbl flour
3 c milk or half and half
1 c Parmesan cheese, grated
2 chicken bouillon cubes
1 egg, beaten
Pastry dough for a single pie (double crust)

Preheat oven to 400 degrees.
In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside. In a medium sized skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes). Dissolve chicken bouillon cubes in ¼ cup warm water and add to sauce. Blend in grated Parmesan cheese and remove from heat. Add cooked chicken and vegetables and mix well. Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crust a delightful color.

TheGoofyMama

06-03-2008, 12:12 PM

* Exported from MasterCook *

Chocolate Paradiso

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 boxed Devil's Food Cake mix (Pillsbury
Plus recommended)
1/4 cup heavy cream
1 lb chocolate chips
3 cups toffee pieces
1 ounce cocoa powder

Follow directions on the box for baking the cake. To make ganache: Heat
heavy cream just to a boil and then remove from heat. Add in chocolate
chips and whisk until well blended and all chips have melted.
Once cake is cool, cut in half lengthwise. Place 6 ounces of ganache on
each cake layer and spread evenly. Sprinkle each with 1 cup of toffee
pieces. Flip top layer onto bottom layer and press gently. Spread
remaining ganache over and around cake. Dust top of cake with cocoa
powder.

Description:
"Portobello Yacht Club"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2436 Calories; 161g Fat (52.2%
calories from fat); 26g Protein; 305g Carbohydrate; 36g Dietary Fiber;
82mg Cholesterol; 78mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat;
0 Non-Fat Milk; 32 1/2 Fat; 19 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Chocolate Dream Log

Recipe By :Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box Yellow Cake Mix.
Mix cake according to package directions.
Bake in a 13x9 inch pan to make small
sheets about 1/4 inch thick. Cool.
French Chocolate Mousse
6 ounces semisweet baking chocolate -- chopped
3 TBSP unsalted butter -- softened
3 eggs -- separated*
1/2 TSP cream of tartar |
1/4 cup plus 2 TBSP sugar
1/2 cup heavy cream -- cold

Place the chocolate and butter in a heatproof bowl and place over a
Saucepan containing barely simmering water (or use a double boiler). Melt
the chocolate and butter together and stir with a wooden spoon until
smooth. Remove from heat and cool slightly. Add the egg yolks to the
chocolate, 1 by 1, beating with a whisk until incorporated. Set aside. In
another bowl, beat the egg whites until foamy. Add the cream of tartar and
continue to beat. Gradually whisk in 1/4 cup sugar and continue beating
until stiff peaks form. Beat heavy cream in a chilled bowl until it begins
to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla.
Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to
lighten it. Then, delicately fold in the whipped cream. Take care not over
work the mousse. Chill mousse in refrigerator for several hours or
overnight,

Assembly: Lay cake sheets on counter or pastry board. Spread a thin layer
of chocolate mousse on each sheet. Roll sheet jelly roll style. Take
rolled sheets and dust with powdered sugar, crushed nuts, or chocolate
sprinkles. Slice each roll into desired serving size.

Description:
"Epcot Food and Wine Festival"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 937 Calories; 93g Fat (88.9%
calories from fat); 22g Protein; 5g Carbohydrate; 0g Dietary Fiber; 892mg
Cholesterol; 259mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Non-Fat Milk;
17 Fat.

NOTES : Yields 4 to 6 servings Prep Time: 25 minutes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Pineapple Spice Cake

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Brazil Nuts
1 cup Butter
1 T. Honey
1 cup Sugar
6 Egg yolks
1/2 t. Ground cinnamon
1/2 t. Ground nutmeg
1/2 t. Ground ginger
1/2 t. Ground allspice
1/2 t. Salt
1/2 t. Baking soda
1 cup All-purpose flour
1/2 Pineapple -- diced and sautéed
8 ounces Water
4 ounces Rum
4 ounces Sugar for syrup
8 ounces Fondant
8 ounces Heavy cream
2 Vanilla beans

Toast Brazil nuts, cool, then grind. Set aside.

Make brown butter with vanilla beans. Remove from heat, add honey, and
then set aside to cool.

Whip egg yolks with half the sugar.

Combine all the dry ingredients, and then stir in brown butter. Add the
yolks. Whip the egg yolks with the rest of the sugar to stiff peaks, and
then fold into above.

Fold the diced, sautéed, and cooled pineapple into the batter. Pour batter
into dome molds.

Bake in a 340o oven for about 25 minutes. When they come out, set on a
rack for glazing.

Make a syrup with the rum, sugar, and water. Brush on the cakes while
still hot.

Heat up the fondant and pipe frosting on each dome. Set aside to cool.

Whip the heavy cream to stiff peaks. Pipe a dollop on top of each dome.

Description:
"Boma, Animal Kingdom Lodge"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 481 Calories; 26g Fat (49.5%
calories from fat); 4g Protein; 57g Carbohydrate; 1g Dietary Fiber; 139mg
Cholesterol; 251mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates.

NOTES : From Boma, Animal Kingdom Lodge

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Disney8704

06-04-2008, 10:10 AM

Fried Oreo's
*This is NOT an official Disney recipe, however, I cant imagine how they would make them any other way then the recipe below. You can make them and try it and see if it taste the same as the ones you get at Boma.

Here the link to the recipe http://www.wchstv.com/gmarecipes/deepfriedoreos.shtml

Ingredients
1 cup buttermilk pancake mix
3/4 cup ice water
1 quart vegetable oil
1 sleeve of Oreo cookies (14 each)
2 tablespoons confectioners sugar

Directions

1. Freeze cookies for 3 hours.

2. In a heavy-gauge 3-quart saucepot heat oil to 350 degrees F.

3. While oil is heating, set up a sheetpan with paper towels for draining.

4. In a medium-sized mixing bowl stir water into buttermilk pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.

5. Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.

6. Let cool slightly (about 2 minutes) before serving.

(The above recipe is slightly different from the original so that consumers can make it at home.)

TheGoofyMama

06-04-2008, 10:14 AM

Tatania

06-04-2008, 03:24 PM

Oh my goodness, the thought of fried oreos is making me drool!
:yay:

It's funny because I had the opposite reaction - the thought of fried cookies turns my stomach BUT everyone who's tried them said they are very good. There is no doubt that the cookies get battered, then deep fried. I imagine the variations in recipes would come from how one makes the batter.

Because Chef Mickey's doesn't have recipes they can give for the Carrot Salad and turkey pot pie they shared these instead. I believe 2 of the recipes have been previously posted, though I don't have time to check the index right now, but these versions were different in any case. The one for the Breakfast Pizza is so different that I can only think they revised the recipe since the original one got posted.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/ChefMickeys.jpg

Chocolate Raspberry Oblivion Cake
Chef Mickey’s, Disney's Contemporary Resort
Yields: 1 cake

1 pound Chocolate Covertures (type of chocolate for professional kitchens. The best has 70% Cocoa solids)
8 ounces butter
6 each whole eggs
1/2 cup Raspberry Puree
4 ounces granulated sugar

Melt the chocolate and the butter over a double boiler. Whip the eggs and the sugar to ribbon stage. Fold the puree into the egg mixture. Fold this into the chocolate mixture.
Pour into a 10-inch cake pan lined with parchment paper.
Bake in a water bath at 325 degrees F for approximately 30 minutes.
Note: for raspberry puree, you can use raspberry preserves, just melt down and strain.

Ham, Potato & Scallion Soup
Chef Mickey’s, Disney's Contemporary Resort
Yield: 1 gallon

1 stick margarine
½ cup flour
1 gallon Milk
1/8 teaspoon black pepper
1 teaspoon granulated garlic
4 tablespoon vegetable base
1 cup onions – diced
2 cups potatoes -- diced
1 cup ham, smoked boneless -- diced
1/4 cup green onion -- sliced

Melt Margarine and add flour, stir continuously. Cook for 5 minutes @ medium heat. Add milk, pepper, garlic and vegetable base. Add onions, potatoes and ham. Bring to a boil, turn down to a simmer and whisk vigorously to remove any lumps. Simmer until potatoes are cooked (not falling apart). Add green onions just before serving soup

Parmesan Mashed Potatoes
from Chef Mickey's, Contemporary Resort (from the resort itself)
Serves 6
3 pounds whole potatoes (Peeled & Cut in to 1 by 1 inch cubes)
4 Tbsp. butter
2 cups half and half
3/4 C. grated parmesan
1 Tbsp. salt
½ tsp. black pepper

Boil the potatoes until they are soft and easy to mash. Drain the potatoes and place back into the pot they where cooked in. Next heat the half and half in a small sauce pan and add to the potatoes.
Following that, begin mixing the potatoes with a whisk or handheld mixer (do not use a food processor) and add in the Parmesan cheese, butter, & continue mixing until smooth and creamy.
Lastly and the salt and pepper to the mix. Finally bowl in your favorite dish and serve with a smile.

Banana Bread Pudding
Chef Mickey’s, Contemporary Hotel
Yield: 9 X 12 pan

5 Pounds of Danishes (or Bread)
4 Cups half and half or milk
1 ½ Cups sugar
1 Stick butter or margarine -- melted
2 Teaspoons nutmeg
2 Teaspoons cinnamon
2 Tablespoons vanilla extract
6 eggs – beaten
½ lb Banana mashed
4 oz Carmel sauce

Preheat oven to 350 degrees. Tear bread into 2-inch pieces In a large bowl, add half-and-half, sugar, nutmeg, cinnamon, vanilla and half the butter. Add eggs, banana and mix well. Add bread and allow to sit 5 minutes. Grease a 9 x 12 x 2 inch baking pan and add bread mixture. Dot top with remaining butter and bake for 1 hour. Serve warm

Chef Mickey’s Beef Gravy
Serves: 8 people

1 14 ounce can beef consommé -- or beef broth
2 tablespoons flour
2 tablespoons whole butter
3/4 cup diced onion, carrots, and celery combined
1 each bay leaf
1 sprig fresh thyme

In a medium size sauce pot heat the butter until it melts and add the diced vegetables, bay leaf, and thyme sprig.
Continue to cook the vegetables until they brown slightly. Stir in the flour until it becomes pasty and is fully incorporated.
Cook this mix over medium heat for 10 to 15 minutes continually stirring.
Quickly whisk in the beef consommé or beef broth to avoid any lumps.
Bring the contents to a steady simmer and cook for 10 minutes. Strain the sauce and then season with salt and pepper.

Seasoned Green Beans
Chef Mickey’s, Contemporary Hotel
Yield : 2 pounds

2 lbs Green Beans
1 cup chopped tomato
¼ cup lemon Juice
Salt & Pepper TT (To Taste)
1 teaspoon Butter

Blanch your green beans in boiling water for about 1 to 2 minutes or until al dente.
Next sauté the Green beans with the tomatoes and butter,
Once tomatoes become soft and the lemon juice and season to taste and
Last but not least Enjoy!

Chicken Pasta Florentine
Chef Mickey’s, Contemporary Resort
Yield: 4 servings

2 skinless chicken breasts
1 tablespoon chopped garlic
1/3 cup Chablis wine
1/4 cup sherry wine
1/4 cup chicken broth
1 pound fresh spinach
2 cups heavy cream
1 cup Parmesan cheese
1 pound pasta of your choice cooked al dente

Mark the chicken breast on a hot grill, cut into strips. Cook the strips in a sauté pan with a little olive oil on high, salt & pepper to taste. Cook for 5 minutes on each side and reserve. Add chopped garlic, Chablis & sherry. Reduce by 2/3. Add chicken broth and reduce until almost dry. Add 5 oz fresh chopped spinach, salt & pepper to taste. Add the cream; reduce by 2/3 slowly. Add the Parmesan cheese, stir & taste for seasoning. Add the rest of the spinach. Turn off the stove. Put the chicken back in with the pasta and toss. Sprinkle the rest of Parmesan cheese on top.

Goofy’s Goofy Lasagna
Chef Mickey’s (this version uses more garlic and cheese than the previous one)
Yield: 12 servings

3 tablespoons minced fresh garlic
2 tablespoons cilantro pesto
1 tablespoon sun dried tomato pesto
1 teaspoon vegetable base
¼ cup olive oil
1 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups sliced zucchini
1 cup diced tomatoes
1 medium – sized green pepper, cleaned, seeded and julienne
1 medium – sized red pepper, cleaned, seeded and julienne
½ cup chopped frozen spinach

¼ cup ricotta cheese
1/8 cup heavy cream
2 tablespoons parmesan cheese
4 cups grated provolone cheese
4 cups grated mozzarella cheese
3 chipotle pepper tortillas

Place garlic, pesto’s, vegetable base, olive oil, salt and pepper in a large bowl. Mix together and add all vegetables toss together until well incorporated. Set aside.
Take the ricotta cheese, heavy cream, and parmesan cheese in a large bowl mix well. Add the provolone and mozzarella cheeses. Toss well until your creamy cheese mixture coats the grated cheeses. Set aside.
In a 12” round casserole baking dish spray the bottom with cooking spray. Place one off the tortilla shells in bottom of dish. Measure out 2 cups of cheese mixture spread evenly across tortilla. Next take 2 cups of the vegetable mixture and spread evenly across. Take the second tortilla lay atop the vegetables and repeat the same process with the cheeses and the vegetables. Last take the final tortilla position on top and take the last two remaining cups of cheese spread evenly across the top. Wrap the lasagna by taking parchment paper and then cover over with foil sealing tightly.
Place in a 350* oven for 35 minutes. Remove foil and parchment paper and brown for an addition 10 minutes. ( total cooking time is 45 minutes )
Remove from oven, let sit for 15 minutes, cut like a pie into 12 portions.

Chef’s suggestions: try topping off with your favorite salsa

Smoked Tomato Bisque
Chef Mickey’s, Contemporary Resort
Yield: 1 gallon

1 1/2 Quart Vegetable Stock
8 oz Tomato Paste
6 large beef steak tomatoes (Smoked)
15 oz canned Tomatoes (Diced)
2 tablespoons Granulated Garlic
1 tablespoon Thyme
1/2 cup Sugar
2 tablespoons Hot Sauce
1 1/2 quart Heavy Cream
1/4 cup Cornstarch Slurry
dried flat leaf Parsley for garnish

In a medium pot heat vegetable stock.
Add tomato paste, diced tomatoes, and smoked tomatoes.
Blend with immersion blender.
Add Garlic, Thyme, Sugar and Hot Sauce.
Finish with Heavy Cream and Tighten with Cornstarch Slurry.
Serve and garnish with parsley.

Cheesy Bacon Potatoes
Chef Mickey’s, Contemporary Resort
Yield: 8 servings

2 cups of shredded potatoes
4 cups of cheese sauce
½ cup of whole milk
1/3 cup of bacon bits ( reserve 2 Tablespoons )
1 tea dill ( fresh or dried )
1 cup of shredded cheddar cheese
½ cup of shredded mozzarella

Preheat oven to 350*. Combine all ingredients except for shredded cheeses
and the reserved 2 Tab of the bacon bits. Mix until well incorporated.
Take a casserole dish and spray with cooking spray. Spoon potato mixture
into dish spread out evenly. Place in oven and bake for approx 35 mins until
potatoes are tender. Top with the shredded cheddar, mozzarella and remaining
bacon bits. Place back into the oven and bake for approx. 10 – 15 mins until
cheeses are melted and caramelized. Take out of the oven and let rest for
10 mins.

Breakfast Pizza 2008 Version
Chef Mickey’s, Contemporary Resort
Servings: 6-8

1 pre made multi grain pizza crust
½ cup of ricotta cheese
½ cup cheddar cheese - shredded
½ cup mozzarella cheese - shredded
¼ cup half & half
2 ea. Eggs – scrambled & cooled
4 ea. Strips of bacon – par cooked & chopped
Salt & Pepper

Preheat oven to 350*. Scramble two eggs, after cooked place on a paper plate place in freezer to cool down quickly.
Once cooled place in bowl add salt, pepper and mix in half and half. Set aside.
Take the ricotta cheese add salt and pepper. Spread ricotta cheese mixture over pre made crust, sprinkle both of the cheeses over the entire pizza.
Next sprinkle the scrambled egg mixture and chopped bacon over the entire pizza.
Bake @ 350* for approx. 10 – 15 mins until cheese is melted and golden brown.

Challah French Toast
Chef Mickey’s, Contemporary Resort
Yield: 4 – 6 servings

6 xtra large whole eggs
1 ½ cups of milk
1 teaspoon of vanilla extract
¼ teaspoon of ground cinnamon
½ cup of granulated sugar
8 to 10 one inch slices of challah bread
( you can substitute brioche bread or Hawaiian bread)
1 – 2 Tablespoons of butter ( margarine )

Gather all ingredients ( mise en place )
Crack eggs into medium size bowl, add milk & vanilla. Wisk together with a fork or wire whip. Add the sugar and cinnamon mix all ingredients are incorporated. Set aside.
Slice your challah bread into 1” slices. Set aside.
Pre – heat your flat grill or frying pan on medium heat ( Teflon coated works best ).
Cover bottom of pan / grill with butter.
Dip your bread into the egg mixture, place in pan/grill cook under golden brown on each side.
Remove from heat, plate up French toast and dust with the confectioners sugar.

Tatania

06-04-2008, 03:57 PM

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/CaramelCake_DLFoodWineFestival.jpg

Caramel Cake
Disney's California Food and Wine Festival, Winemaker Dinner

Cake Batter
4 lb butter
2 lb sour cream
4 lb sugar
1.5 lb brown sugar
36 fresh eggs
4 lb pastry flour
2 oz baking powder
2 oz vanilla extract
40 egg whites
2.5 lb caramel sauce [ thick]

Caramel Ganache for icing
3 lb Caramel infused baking chocolate
1 quart heavy cream

Almond Brittle
3 lb sugar
10 oz water
1.5 lb blanched & sliced almonds

Caramel Thick Sauce to fold into the batter .
2 lb sugar
8 oz water
1 lb heavy cream

Almond Brittle: Bring the water to a boil in a large, heavy saucepan over moderate heat. Stir in the sugar until dissolved. Cook to the hard-ball stage and add the almonds. Cook, stirring occasionally, to the hard-crack stage. Remove from the heat and pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot. Cool to room temperature and break into pieces. Store in an airtight container until ready to use.

Caramel Thick Sauce: before you begin, make sure you have everything ready to go. Making caramel is a fast process that cannot wait for hunting around for ingredients.
In a heavy saucepan combine the sugar and water and cook over high heat until the sugar is dissolved, about 1 minute. Continue to cook, swirling occasionally but never stirring the sugar mixture, until mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the saucepan from the heat and add the heavy cream; be careful, the mixture will splatter. Return the pan to the heat and reduce the heat to medium. Allow to cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5minutes. Remove from the heat and set aside to cool.

Caramel Ganache: finely chop the Caramel chocolate using a serrated knife. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.

Caramel Cake: Preheat oven to 350 degrees. Using an electric mixer, beat butter in large bowl until fluffy. Beat in sugars (holding back a small amount of brown sugar i.e. 1/4 cup for every 4 egg whites) and vanilla extract, scraping down sides often. Add eggs one at a time, beating well after each addition. Stir in the cooled Caramel Thick Sauce.
Sift together flour and baking powder (I'd also add a dash of salt) Add flour and sour cream alternately to sugar mixture, beginning and ending with the flour. Beat until smooth.
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.

Pour into layer pans lined with greased and floured parchment paper. Bake cake until golden and tester inserted into center comes out clean. Cut around cake to loosen. Let stand in pans a few minutes, then remove to turn out. Peel off paper and cool on racks. Frost with Caramel Ganache when cool. Garnish the cake with Almond Brittle.

Because Caramel Chocolate might be a tricky ingredient to find, one could probably ice the cake using Milk Chocolate Caramel Ganache. Recipe below:

Milk Chocolate Caramel Ganache
1 ¾ c Sugar
½ c Light corn syrup
¼ c Water
3 c Heavy cream
1/8 tsp. Salt
5 oz. Milk chocolate, chopped
½ c Butter, room temp.

1. In a large pot, stir together sugar, corn syrup and water over high heat until completely dissolved.
2. Stop stirring; continue cooking, occasionally brushing down sides of pan with wet pastry brush to dissolve crystals, until sugar caramelizes and turns amber.
3. Immediately remove caramel from heat and slowly add cream, stirring constantly. Return to heat until mixture is smooth.
4. Remove from heat and add salt, chocolate and butter to hot caramel. Stir until smooth, pour into a shallow Pyrex and cool to room temp., about 3 hours.
5. When ready to use, transfer ganache to mixing bowl and whip on high speed just until lightened in color and creamy in texture (do not overmix or frosting will become grainy).
6. Chill until spreadable, about 30 minutes.

__________________________________________________ __________________________________________________ ________________
This is the bulk recipe and it had no instructions for the method. It tastes like a Heath Bar. Hoping our Resident chef can help with a recipe :goodvibes

*edit* June 8 - Till we hear from our chef, I'll put a general method that should work with this cake. Just reduce the amounts.

piratesmate

06-08-2008, 09:08 AM

This request was made in the "What Disney recipes have you tried?" thread & I'm copying it over here so that we have them all in one place.

I made the Grapefruit cake from Hollywood Brown Derby and it turned out great. I have a need though. I have looked everywhere for the "PEAR AND ENDIVE SALAD" from Norcosses. Does anyone have it. I would totally appreciate a copy of it. Thank you so much!

TammyP2335

06-08-2008, 08:28 PM

Subscribing..........

sasmmb

06-08-2008, 09:46 PM

From Garden View Lounge (Afternoon Tea) in Grand Floridian:

Grand Floridian Pumpkin Pastries

2 eggs
1 can pumpkin
2/3 cup sugar
1/6 cup brown sugar
1/2 tsp salt
1 TBL cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 pint heavy cream
1 or 2 packages graham cracker crust tartlets

Combine eggs and pumpkin.
Combine sugars, salt, and spices. Then add to pumpkin mixture.
Add cream and pour into tartlet shells. Chill.
Makes 9 tartlets. Recipe can be doubled.

Enjoy!

Tatania

06-08-2008, 10:52 PM

Don't have the Narcoosee's salad (yet) but had these sent to me. The Key Lime Tarts from Sunshine Seasons have appeared before on page 12 qnd 52 but this version is different plus it has much better instructions esp. for the filling. Those versions say "Melt gelatin and cold water over double boiler. Whip up heavy cream until stiff." and that's it. This version tells you how to do it.

Key Lime Tarts (June 2008 version)
Sunshine Seasons, The Land, Epcot
Yield: 10 – 3 inch tarts

Ingredients for crust
1 ¾ cup graham cracker crumbs
1 ½ cup unsalted butter, melted
1 cup granulated sugar

Ingredients for filling
¾ cup key lime juice
1 ½ cup heavy whipping cream
¼ cup cold water
1 tablespoon powdered gelatin
4 each egg whites
1 cup granulated sugar

Ingredients for meringue topping
6 each egg whites
1 ¼ cup granulated sugar

1. In a bowl, mix together graham cracker crumbs, melted butter and 1 cup of sugar.
2. Place this mix in tart shells and refrigerate for at least 2 hours, preferably overnight.
3. Bloom gelatin and water over double boiler until mix is clear to the bottom. Do not boil!
4. Whip up the heavy cram until soft peaks form.
5. Heat the sugar and the egg whites over a double boiler until warm, whipping constantly with a wire whip.
6. Transfer the meringue into a power mixer and beat on high until very stiff.
7. Mix meringue together with warm gelatin until incorporated.
8. Add lime juice and heavy cream. Fold together.
9. Remove tart crusts from their molds and fill with the cream mixture.
10. Place meringue in a pastry bag fitted with a star tip and brown with a pastry torch. Serve immediately.

California Gold Dessert
Served at The Coral Reef Restaurant, Epcot

1 ½ tablespoon gelatin
1 cup of orange juice
¾ cup of orange juice concentrate
1 quart heavy cream
Whipped cream for topping
4 each of chocolate cigar
4 each of orange skin

1. In a saucepan, add gelatin to orange juice. Heat to 140 degrees.
2. In a bowl, add the heavy cream and whip until firm.
3. Fold in the orange juice concentrate with the heavy cream.
4. Add gelatin mixtures and mix until incorporated.
5. Place 6 ounces of orange pudding in the center of the plate.
6. Top with 2 ounces of whipped cream.
7. Top with a chocolate cigar and a orange skin.

Flourless Chocolate Cake
Epcot Food and Wine Festival
Servings: 6

1/3 cup butter
7 oz. melted semi-sweet chocolate
5 each eggs
1/4 cup granulated sugar

1. Melt chocolate and butter together. Whip granulated sugar and eggs until fluffy. Add chocolate and butter mix and fold into egg mix until smooth and all ingredients are well blended.
2. Pour into a greased 6” cake pan and bake at 220ºF for approximately 40 minutes or until internal temperature is 160ºF. Refrigerate overnight. Take out of cake pan by heating up the pan slightly.

Banana Chai Cream Pie
WDW General bar Menu

3 oz Voyant Cream liquer
1 oz banana liquer
1/2 oz of half and half

Serve in martini glass with chocolate sauce on bottom. Garnish with whipped cream and chocolate sauce.

Tatania

06-09-2008, 04:19 PM

Couple quick reviews:

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/SonomaGoatCheeseRavioliHomeMade.jpg

I made the California Grill Sonoma Goat Cheese Ravioli (p. 12) - a dish that I tried last time in Disney World. The recipe wasn't nearly as complicated to make as I thought but I do have a few comments to pass on.
1. There is more filling than needed for 8 eggroll wrappers, so have extra wrappers on hand.
2. For the ravioli edges to stick together easily, brush the top wrapper with the egg wash just before sticking them together. Then cut them into 4squares right away and push the edges together. If you follow the recipe instructions, you have to moisten each ravioli's edges to make sure they stick together.
3. The Clear Tomato Broth didn't work at all. I put my coarsely chopped tomatoes in a sieve lined with a double layer of damp cheesecloth and after sitting in the fridge for 24 hours all I had was some clear, water-like liquid in a bowl and lots of tomato sitting on top which I wasn't about to throw out.
I put it all in the juicer - but that didn't work very well to make tomato juice. I then cooked the whole mess and made sort of a tomato sauce. There's no point in making this Broth because it's much easier to buy tomato juice cocktail and serve the ravioli in that.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/ShrimpProsciuttoPennePastaHomemade.jpg

Shrimp Prosciutto Penne Pasta (Grand Floridian Café) (p. 66)

This was a very tasty, quick dinner. If you're using frozen shrimp, make sure they are completely thawed and all the water is drained off before you start.

I like what www.******************** is doing with their website and I often send them my recipes because they post them immediately - unlike Allears which updates very infrequently.

We had the Honey-shallot vinaigrette from Liberty Tree Tavern but I don't think we had the salad recipe. From www.******************** :

Colony Salad with Honey-Shallot Vinaigrette
Liberty Tree Tavern (House Salad), Magic Kingdom
Yield: 1 Plate

7 oz Mixed greens
6 oz Rotisserie chicken meat
3 oz Gala apples, diced
1 ½ oz Smoked cheddar, grated
3 oz Honey-shallot vinaigrette
1 oz Candied pecans
¼ oz Chives, cut into logs
To taste - Kosher salt and pepper

Candied Pecans
1 lb Chopped pecans
2 oz Sugar
1 ea. Egg white - no yolk

Honey-shallot vinaigrette
½ cup Shallot, chopped
1 tbsp Butter - unsalted
¼ cup Apple cider vinegar
¾ cup Canola oil
¼ cup Honey
1 tbsp Dijon mustard
Dash House Seasoning, or to taste (recipe below)

House Seasoning
1/2 cup salt
1 TB white pepper
Mix thoroughly and store.

Look in your market for a pre-cooked rotisserie chicken and pull the meat or use the pre-cut chicken you can buy in the meat section. Toss greens, chicken and dressing in bowl. Arrange mounded on plate and top with apples, pecans, and cheddar. Garnish with chives.

Candied Pecans:
Lightly combine egg whites and sugar. Fold together with pecans and lay out on unlined sheet pan.
Bake in 350 oven for about 5 minutes then stir. Bake again for 5 minutes and stri again. Return to oven for about 5 minutes to dry and brown.

Honey-shallot vinaigrette:
Saute chopped shallots in pan until brown and caramelized. Remove shallots from pan and place in blender or food processor. Deglaze shallot pan with vinegar.
Puree all ingredients except oil with blender or food processor until smooth. Add oil slowly until dressing is smooth and thick. Refrigerate.

Tatania

06-09-2008, 04:27 PM

I made the Grapefruit cake from Hollywood Brown Derby and it turned out great.
I have a need though. I have looked everywhere for the
"PEAR AND ENDIVE SALAD" from Norcosses. Does anyone have it. I would totally appreciate a copy of it. Thank you so much!

Comice Pear and Endive Salad
Narcoossee's, Disney's Grand Floridian Resort & Spa
Yield: 1 portion

3.5 oz. Pear, Comice, Peeled and ½” dice
4 oz. Belgian Endive, cut .1/2 “
2 oz. Red Endive, cut 1/2”
1 oz. Candied Hazelnuts (see batch recipe)
2 oz. Walnut-Sherry Vinaigrette (see batch recipe)
TT S&P (means to taste salt & pepper)
1 oz. Maytag Blue Cheese

Toss all ingredients together except blue cheese.
Sprinkle Blue Cheese on top and top with a few candied walnuts and chives.

Walnut-Sherry Vinaigrette
4 tablespooons (2 oz.) Dijon Mustard
2 cups (16 oz.) Apple Juice
12 ounces Sherry Vinegar
2 cups (16 oz.) Walnut Oil
4 cups (32 oz.) Pure Olive Oil
to taste Salt
to taste Black Pepper – finely ground

In a small mixing bowl, place the mustard, apple juice and vinegar.
With an emersion mixer running, slowly add the oils to emulsify. Season to taste with salt and pepper. Garnish salad with candied walnuts.

Caramelized Walnuts
Yield: 1.5 pounds

1.5 pounds Walnuts
1 lb. Powdered Sugar
To Taste Cayenne Pepper
To taste Salt
1.5 Gal. Canola Oil --- for frying

Heat oil to 365º and stabilize the temperature at 365. Use the fry thermometer.
Bring a medium sized pot of water to a boil.
Add the nuts to the boiling water and simmer for approximately 2 minutes. (as soon as the water boils again, the nuts should be ready).
Drain the nuts very well so that there is very little water at the bottom when you place them in a large mixing bowl.
Add the sugar to the walnuts.
Mix well to melt sugar and until they are dark golden brown, but not burnt!.
Place on a sheet pan lined with parchment paper. Keep them separated into individual nuts, we are not making brittle!
Season with salt and cayenne pepper while still hot.

TheGoofyMama

06-10-2008, 07:28 AM

* Exported from MasterCook *

Italian Bread

Recipe By :Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups Ice Cold Water
1/8 Teaspoon Acscorbic Acid*
7 Cups Bread Flour -- no subtitute
2 Packages Quick Rise Yeast
1 Tablespoon Salt

In an electric mixer with a bread hook, place water, ascorbic acid, bread flour and yeast. Mix for 5 minutes on low speed, then 6 minutes on high speed. Add salt and mix for 4 minutes on high speed. Cover dough and let rest for 10 to 15 minutes.

On a lightly floured surface, cut dough into 7 pieces. Mold into rounds. Cover and let rest for 10 minutes.

p

unch down and remold rounds. Place on a large greased baking sheet, cover and let rest 20 minutes. On top, with a very sharp knife, cut two lines across dough and two lines across the lines already cut. Bake at 400 degrees for 45 to 55 minutes, until nicely browned. Serve at once.
* Ascorbic acid is vitamin c.

Description:
"L'Originale Alfredo di Roma Ristorante, Italy Showcase, EPCOT Center"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes"
Copyright:
"1986"
Yield:
"7 Small Loaves"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3462 Calories; 16g Fat (4.2% calories from fat); 115g Protein; 696g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 6414mg Sodium. Exchanges: 47 Grain(Starch).

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Don Shula's Barbecue Basil Shrimp

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 lg shrimp -- peeled and deveined
8 fresh basil leaves
4 strips smoked bacon -- cut in
- half
8 toothpicks
1 lemon wedges
1 fresh parsley for garnish
SAUCE
1 c thick -- high quality barbecue
- sauce
1 tb ground horseradish
1 tb honey
1 tb black pepper

To make shrimp: Take each shrimp and place one fresh basil leaf
around it. Carefully warap each shrimp with half a piece of bacon and
secure with a tooth pick. Place the prepared shrimps on a flat cookie
sheet and bake at 375 degrees for 8 to 10 minutes, turning once. Turn
on the broiler and let shrimp brown for 3 to 4 more minutes. Remove
from heat. To make the sauce: Combine the barbecue sauce,
horseradish, honey, and black pepper in a blender or food processor
and let machine run 1 minute. To serve: Place the hot cooked shrimp
in a bowl and lightly toss with barbecue sauce. Serve garnished with
lemon wedges and sprinkling of parsley.

Nutritional info per serving: 440 cal; 12g pro, 28g carb, 32g fat
(64%)

Description:
"Shula's Steak House, Downtown Disney"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 550 Calories; 1g Fat (0.8% calories
from fat); 6g Protein; 142g Carbohydrate; 1g Dietary Fiber; 36mg
Cholesterol; 44mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 0 Fat; 9 1/2 Other Carbohydrates.

NOTES : Source: Don Shula's Restaurant, Disney World, Florida Miami
Herald
7/13/95

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Gnocchi al Gorgonzola

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Gnocchi:
1 1/2 Lb. Whole Russet Potatoes
8 Oz. All Purpose Flour + ¼ Cup for Bench Flour
1 Whole Egg
1/2 Tsp. Nutmeg
Salt and White Pepper to Taste
2 Gallons Water -- Heavily Salted (should taste like the ocean)
2 Gallons Cold Water -- Heavily Salted
Gorgonzola Cheese Sauce:
1 Medium White Onion (cut in half and sliced very thin)
1/2 Stick Sweet (un-salted) Butter
6 Oz. Slightly Crumbled Gorgonzola Cheese
10 Oz. Heavy Cream -- (10 to 12)
Kosher Salt
Cayenne Pepper

Gnocchi Dough:
1. Place 1-½ lbs. of whole potatoes in cold, salted water.

2. Place on high heat, bring to a boil and cook potatoes until very soft.

3. Remove potatoes from water and discard water.

4. Start 2 gallons of boiling water to be ready for the gnocchi when needed.

5. Let potatoes cool until you can just handle them. Remove peel by hand and
place potatoes in ricer.

6. Carefully mix the riced potatoes (by hand) with 8 oz. flour, 1 whole egg, ½
tsp. nutmeg, salt and white pepper, until it forms a smooth dough. (Add flour as
needed).

7. Lightly flour a worktable, roll dough into a "stick" about the thickness of a
thumb.

8. Cut this "stick" into 1 inch segments and stand up like little barrels.

9. Push down on the "barrels" with the back of a flour-dusted fork to form an
oval shaped gnocchi with small grooves.

10. Set gnocchi aside.

Gorgonzola Cheese Sauce:
1. Melt sweet, un-salted butter in a large sauté pan over medium heat.

2. Add onions and season with a bit of salt.

3. Cook onions slowly, stirring occasionally until they begin to brown.

4. Once onions are caramelized (golden) add 10 oz. of cream and bring to a
simmer.

5. Simmer for 5 minutes to reduce and thicken.

6. Add crumbled gorgonzola and take pan off of the heat. Stir until cheese is
incorporated. Keep the pan on a warm spot.

Assembly:
1. Add two tablespoons of olive oil to the boiling salt water.

2. Place gnocchi in boiling water. When gnocchi floats and water comes back to a
slight boil (approximately 2 minutes), remove gnocchi.

3. Drain gnocchi of excess water and place in gorgonzola cheese sauce.

4. Place pan of gnocchi and cheese sauce back on medium heat.

5. Bring to a simmer. Adjust sauce consistency by adding more cream if too thick
or more gorgonzola if too thin.

6. Season with salt and cayenne pepper to taste (dish should not be spicy,
merely seasoned).

7. Place in large bowl and serve garnished with fresh basil or chives.

Description:
"From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2003"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 264 Calories; 28g Fat (92.2% calories
from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 150mg Cholesterol;
158mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 1/2
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Mogambo Shrimp

* Exported from MasterCook *

Mogambo Shrimp

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces penne pasta
1 tablespoon olive oil
1/4 cup sun-dried tomatoes packed in oil -- drained
1 1/2 cups mushrooms -- sliced
8 shrimp -- tails off ( peeled and deveined)
1 garlic clove
1 cup prepared Alfredo sauce
1 tbsp shredded Parmesan cheese
1/4 cup peas ( fresh or frozen thawed)
2 pieces garlic bread -- or focaccia triangles

Prepared penne as directed. While penne is cooking, heat olive oil in heavy
sauté pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp.
Sauté for one minute. Add garlic sauté until garlic is golden-brown and shrimp
are cooked through.

Add Alfredo sauce and peas, stirring frequently until sauce is warm. Remove from
heat and add drained penne to pan, stirring until pasta is well-cooked.

Divide between 2 bowls and sprinkle with Parmesan cheese.

Serve immediately with focaccia triangles or garlic bread.

Description:
"Rainforest Café, Animal Kingdom"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 321 Calories; 9g Fat (25.2% calories from
fat); 14g Protein; 46g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 84mg
Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

gismo1554

06-10-2008, 08:20 AM

I don't know if this is the right place to post this, but does anyone have the recipe for the Valrhona Chocolate Truffle Cake served at Artist Point? I don't know if they'd even give that out or sell it, but I had some at our Disneymoon a couple of years ago and have been CRAVING it for some time now. If only they could MAIL me some... :rotfl: I'm getting DESPERATE to have it!

Guess it's a good excuse to go back to WDW... :cool1:

Thoughts? Recipes?

Thanks in advance!

Anyone have this one?

http://www.disboards.com/showthread.php?t=1851671

piratesmate

06-10-2008, 02:07 PM

Wow! Some of you have been busy – both cooking & collecting/transcribing recipes! Thanks everyone for sharing! :thumbsup2 We have several different flourless chocolate cakes in our list, but I realized I had another one. I think it’s similar to the one Tatania just posted except it has hazelnuts in it as well. I don’t have the recipe, but I believe there was yet another version at the 2005 F&W Festival. That one was served with an Irish Whiskey Sauce. Does anyone have that one?

These are the rest of the 2004 Food & Wine Festival Recipes that I have.

= = = = = = = = = = = = =
Corned Beef with Wilted Cabbage & Bleu Cheese
2004 Food & Wine Festival – Ireland
Yield: 6 servings

1½ lb corned beef brisket
1 bay leaf
1 onion, peeled
1 carrot, peeled
6 slices smoked bacon, coarsely chopped
1 medium onion, thinly sliced
3 c green cabbage, shredded
1 c red cabbage, shredded
1 Tbl malt vinegar
to taste salt & fresh ground pepper
¾ c bleu cheese, crumbled

1. Place the corned beef in a large pan and cover with water. Bring the liquid to a boil, add the bay leaf, first onion, carrot and salt to taste. Reduce the heat and simmer for
1½ to 2 hours or until the meat is tender.
2. In medium frying pan, cook the bacon until crisp.
3. Add sliced onion and sauté with bacon until translucent. Add both cabbages and the vinegar and cook until the cabbage is wilted, about 5 minutes.
4. To serve, transfer the cabbage to a large serving platter. Drain the corned beef and slice the meat to desired thickness. Garnish with the bleu cheese.

= = = = = = = = = = = = =
Papas Rellenas [Fried Stuffed Potatoes] with Roasted Corn Relish
2004 Food & Wine Festival – Peru
Serves 6

Papas Rellenas
1 c onion, finely chopped
2 Tbl vegetable oil
1 lb ground beef
1 garlic clove, finely chopped
3 hard-boiled eggs, finely chopped
½ c chopped black olives
4 c mashed potatoes
1 c flour
1 egg, slightly beaten
to taste Salt and pepper
2 c frying oil

1. In a medium frying pan, cook the onions in 2 Tbl of oil until soft but not brown.
2. Add the ground beef to the pan, season with salt and pepper to taste, and cook over medium heat until brown, about 5-7 minutes. Set aside to cool.
3. When the meat is cool, stir in the garlic, hard-boiled eggs and black olives.
4. In a large bowl, combine the mashed potatoes, flour and egg. Season to taste with salt and pepper.
5. Heat 2 cups oil in a frying pan.
6. Flour the palm of your hand and form a ball with about ¼ cup of the potato mixture. With the back of a spoon, make an indent in the center. Place 1 Tbl of the meat mixture in the center and gently roll the ball in your floured hands to enclose the beef.
7. Cook the balls in small batches in the hot oil and fry until golden brown. Serve with the Corn Relish below.

Roasted Corn Relish
1 c frozen or fresh corn
¼ c olive oil
½ c coarsely chopped onions
½ c coarsely chopped red pepper
2 garlic cloves, finely chopped
salt and fresh ground black pepper

Dressing
¼ c red wine vinegar
½ c olive oil
½ tsp ground cumin
salt and fresh ground black pepper

1. Preheat oven to 450º F.
2. Spread the corn on a baking sheet and add olive oil, onions, red peppers and garlic. Season with salt and pepper and roast for 10 minutes or until the vegetables are slightly browned.
3. Remove the baking sheet from the oven and allow the vegetables to cool.
4. Meanwhile, whisk together the dressing ingredients. Combine with the cooled vegetables and taste for seasoning.

= = = = = = = = = = = = =
Flourless Chocolate and Hazelnut Cake
2004 Food & Wine Festival – Piemonte, Italy
Yield: 6 servings

7 oz semi-sweet chocolate, melted
¼ c sugar
1/3 c butter
½ c finely chopped hazelnuts
5 eggs
¼ c cocoa

1. Preheat oven to 220F and butter a 9” round cake pan.
2. Melt the chocolate and butter together and stir in the hazelnuts.
3. In a large bowl, beat the sugar and eggs together until fluffy. Fold chocolate and butter mixture into the eggs and blend just until all the ingredients are well-blended.
4. Pour into the prepared pan and bake for approximately 40 minutes or until the center is firm to the touch.
5. Allow to cool at room temperature and then refrigerate overnight.
6. To serve, unmold the cake and sprinkle the top with cocoa.

= = = = = = = = = = = = =
This version is somewhat different than the one posted for Restaurant Marrakesh.

Vegetable Couscous
2004 Food & Wine Festival – Morocco
Yield: 4 servings

3 qt water
1 Tbl olive oil
1 pinch saffron, generous
2 Tbl salt
2 large onions, peeled and quartered
1 lb carrots, peeled and sliced into 2-inch long pieces
½ lb turnips, peeled and quartered
½ lb cabbage, trimmed and cut into thick wedges
½ lb zucchini, cut into 2-inch pieces
½ lb tomatoes, skinned and quartered
1 c cooked garbanzo beans
16 oz couscous

1. In a large stockpot, bring the water to a boil and add the oil, saffron, onions, carrots, turnips, cabbage, and salt. Simmer for 30 minutes.
2. Add the zucchini, tomatoes, and garbanzo beans and continue to simmer for 15-20 minutes or until all the vegetables are tender.
3. Cook couscous according to the package directions.
4. Pile the couscous in a mound on a large flat dish. Make a well in the center and fill it with the drained vegetables. Serve the cooking liquid on the side.

piratesmate

06-10-2008, 02:09 PM

While I was digging through my F&W Festival recipes, I also decided to check my 2005 list as well. These are the ones that haven’t been posted yet.

[NOTE: All versions of the index are updated through this post.]
http://www.disboards.com/showthread.php?t=1777635

= = = = = = = = = = = = =
Custard Kiwi Roll
2005 Food & Wine Festival – New Zealand
Yield: 6 Servings

Pastry Cream
3 c milk
½ c + 1 Tbl cornstarch
3 eggs, beaten
¾ c granulated sugar
½ c butter

Sponge Sheet
4 eggs
½ c granulated sugar
¾ c all-purpose flour, sifted
¼ c butter, melted

Kiwi Sauce
4 kiwis, peeled
1 tsp lemon juice
4 Tbl granulated sugar

1. Preheat the oven to 350 degrees F and generously butter a 15 x 10 x 1-inch jellyroll pan.
2. Combine 1 cup of milk with the cornstarch and stir until it is dissolved. Beat the eggs into the milk, one at a time.
3. In a heavy saucepan, combine the remaining milk, sugar and butter. Bring the mixture to a boil, over medium heat, and whisk in the eggs. Stir continuously until the mixture thickens. Remove from heat and strain the custard into a small bowl. Cool and refrigerate until well chilled.
4. For the cake, beat the eggs and sugar until thick and pale in color. Fold the flour into the egg mixture, in three batches, adding the butter with the last batch.
5. Spread batter in the prepared pan and bake for 25 minutes or until golden brown. Set aside to cool.
6. For the Kiwi Sauce, combine 3 kiwis with the lemon juice and sugar and process in a blender until the fruit is pureed. Cut the fourth kiwi into ¼-inch diced pieces and fold into the puree.
7. Spread the pastry cream onto the sponge sheet and roll it to form a log. Serve with the Kiwi Sauce.

= = = = = = = = = = = = =
Kheer Classic Rice Pudding
2005 Food & Wine Festival – India
Yield: 4 Servings

4 c whole milk
4 c light cream
½ c basmati rice, rinsed
¾ c light brown sugar or jaggery
1 tsp ground cardamom
pinch saffron strands, generous
1/3 c small raisins
½ c pistachios, coarsely chopped

1. In a large pan, heat the milk and cream and bring to a boil. Add the rice, reduce the heat, and cook until the rice is soft, about 45 minutes. Stir frequently.
2. Stir in the sugar, cardamom, saffron, raisins and mix well.
3. Transfer the pudding to a large serving bowl or into individual ramekins. Refrigerate until chilled.
4. To serve, sprinkle the top of the pudding with the pistachios.

= = = = = = = = = = = = =
Moussaka [Baked Eggplant]
2005 Food & Wine Festival – Greece
Yield: 6 Servings

For the Eggplant:
3 medium sized eggplant, trimmed and cut into ¼ inch slices, lengthwise
¾ c olive oil

For the Meat Filling:
¼ c olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1½ lb ground lamb
3 tomatoes, finely chopped
1 Tbl tomato paste
2 Tbl chopped fresh oregano
¼ tsp ground allspice
Pinch ground cinnamon
to taste Salt and freshly ground black pepper

For the Béchamel Sauce:
4 Tbl butter
6 Tbl flour
2 c milk
Pinch ground nutmeg
2/3 c fresh grated Parmesan cheese
1 tsp salt
to taste Ground white pepper

1. Preheat the oven to 450 degrees F.
2. Arrange the eggplant slices in one layer on baking sheets, without overlapping. Brush both sides with olive oil. Bake for 10 minutes, turn over and bake for an additional 8-10 minutes or until slightly golden. Set aside to cool. Reduce the oven temperature to 350 degrees F.
3. For the meat filling, heat the oil in a large sauté pan over medium heat and add the onions, garlic and lamb. Use a fork to break up the meat and cook it until it is browned, about 10 minutes. Add the remaining filling ingredients and cook for 20 minutes, or until the moisture has evaporated.
4. For the Béchamel sauce, melt butter over low heat in a medium-size sauté pan and stir in flour. Cook for 1-2 minutes or until bubbly.
5. Slowly whisk in the milk and cook, stirring constantly, until thick and smooth. Remove from heat and add 2 tablespoons of the Parmesan cheese. Set aside.
6. To assemble the Moussaka, cover the bottom of a 13 x 9 inch baking dish with an overlapping layer of the eggplant slices. Spread one third of the meat mixture over the eggplant, and then sprinkle 1 tablespoon of the remaining cheese over the filling. Repeat with 2 more layers of eggplant, meat and cheese. Spread the Béchamel over the top and sprinkle with the remaining cheese.
7. Bake for 1 hour or until the top is bubbly and golden. Remove from the oven and let it rest for at least 20 minutes before cutting and serving.

= = = = = = = = = = = = =
Samuel Adams Chocolate Cream Stout Cake
2005 Food & Wine Festival – Hops & Barley Market
Yield: 6 Servings

4 Tbl butter
½ c brown sugar
1 egg
1 egg yolk
1 c all-purpose flour
¼ tsp baking soda
1 tsp baking powder
½ c Samuel Adams Cream Stout
4 Tbl cocoa powder

Optional
Whipped cream
Chocolate sauce

1. Butter an 8-inch cake pan with 2 tablespoons of the butter and pre-heat the over to 350 degrees F.
2. Cream the remaining butter and sugar together until light and fluffy. Gradually beat in the egg and the egg yolk.
3. Sift the flour, baking soda and baking powder into a separate bowl.
4. Stir the Samuel Adams Cream Stout into the cocoa.
5. Alternately fold the flour and beer mixture into the butter and sugar mixture.
6. Spoon the batter into the prepared pan and bake for approximately 30-35 minutes, or until firm to the touch.
7. Allow to cool in the pan for 5 minutes before turning the cake onto a wire rack.
8. Leave the cake to completely cool before slicing.
If you like, serve with whipped cream and chocolate sauce.

= = = = = = = = = = = = =
Sautéed Shrimp with Lime and Ginger Chutney
2005 Food & Wine Festival – Wild & Wonderful Florida Shrimp
Yield: 4 Servings

12 pink shrimp, peeled and de-veined, Large
1 Tbl olive oil
Kosher salt
Freshly ground black pepper
Lime and Ginger Chutney

For the shrimp:
1. Heat the oil in a medium sauté pan and sauté the shrimp for 3-4 minutes over medium-high heat, or until they are pink. Season with salt and pepper.
2. Divide the shrimp among 4 plates and serve the Lime and Ginger Chutney as an accompaniment.

Lime and Ginger Chutney
1 tsp fresh ginger, finely chopped
1 jalapeno, small – seeded & finely chopped
1 papaya, medium – peeled & diced into ½ inch cubes
1 mango, medium – peeled & diced into ½ inch cubes
1 grapefruit, small – peeled & segmented
1 red onion, small – finely chopped
1 Tbl cilantro, finely chopped
¼ c fresh lime juice
to taste Salt and pepper

For the Lime and Ginger Chutney:
1. Combine all the ingredients for the chutney and reserve in the refrigerator for at least one hour in advance, to allow the flavors to infuse.

= = = = = = = = = = = = =
Tortilla Onion and Potato Omelette
2005 Food & Wine Festival – Castilla y Leon, Spain
Yield: 6 Servings

1½ lb waxy potatoes, peeled & sliced into ¼ inch rounds
2 Spanish onions, large – peeled & sliced into ¼ inch rounds
½ c olive oil
1½ pt sunflower oil
8 eggs
to taste Salt and freshly ground black pepper
2 Tbl finely chopped flat parsley
[Note: Recipe calls for a bread cube to test oil heat.]

1. Toss the potatoes with ½ teaspoon of salt and leave them to stand in a colander.
2. Heat the olive oil in a large heavy saucepan. When the oil is hot, but not smoking, add the onions and a pinch of salt. Mix well, reduce the heat and cook slowly, about 30-45 minutes, or until golden in color. Stir frequently to ensure even cooking. Remove from the heat, drain and reserve the olive oil.
3. For the potatoes, heat the sunflower oil in a deep casserole until a bread cube browns evenly. Add the potatoes and cook until tender, without coloring too much, about 15 minutes. Strain the potatoes and reserve the oil for another use.
4. Break the eggs into a large mixing bowl and whisk briefly, just to combine them. Add the onions and potatoes and mix together. Season with pimento, salt and pepper to taste.
5. Pour 4 tablespoons of the reserved olive oil into a 10-inch sauté pan and set over high heat. When the oil begins to sputter, pour in the mixture with one hand while shaking the pan with the other. Reduce the heat to low and cook for 3-5 minutes or until the underside is golden brown. Take a plate of similar size and place it over the pan. Carefully invert the tortilla onto the plate. The uncooked side will be fairly runny.
6. Pour a little more of the reserved olive oil into the frying pan and when it is hot, slide the tortilla back into the pan-runny side down, and tuck in the edges. Cook for another 3 minutes. Both sides of the tortilla should now be a golden brown. Remove from heat and slide onto a serving plate. Allow the tortilla to cool for a few minutes before cutting. Sprinkle with chopped parsley.
Traditionally the Tortilla is cut into diamond shape pieces for serving.

TheGoofyMama

06-11-2008, 09:36 AM

* Exported from MasterCook *

Garlic Pepper Spread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mancini peppers -- roasted
2 1/3 c grated parmesan
1 oz. Olive oil
3 teaspoons minced garlic
1/8 teaspoon black peppercorn -- cracked

Drain water off peppers. Add peppers, garlic, black peppercorns to a blender
and puree until peppers are smooth. With the blender running, add oil in a
stream. Incorporate parmesan cheese. Puree until all oil is incorporated.
Serve with bread or crackers.

Description:
"(This was formerly served at Flagler's years ago; it is now called
Citrico's)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 265 Calories; 28g Fat (94.3% calories
from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Beef Stroganoff Epcot Food and Wine Festival, Russia & Eastern Europe

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. beef stew meat
4 T. flour
4 T. ketchup
3/4 C. sour cream
2 C. beef broth
1 onion -- chopped
1 T. prepared mustard
1 T. flour
1 T. butter
salt and pepper to taste
1 lb. egg noodles -- uncooked

Pound meat slightly. Season with salt and pepper and roll lightly in flour.
Saute onions in butter.
When onions are brown, add the beef and saute until light brown. Pour the beef
broth over the beef and stew on low heat for 15-20 minutes. Add sour cream,
ketchup and prepared mustard. Season with salt and pepper.

Cook noodles, following package directions. Drain. Serve stroganoff over the hot
noodles.

Description:
"Epcot Food and Wine Festival, Russia & Eastern Europe"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6188 Calories; 193g Fat (28.4% calories
from fat); 254g Protein; 841g Carbohydrate; 33g Dietary Fiber; 1006mg
Cholesterol; 4865mg Sodium. Exchanges: 52 1/2 Grain(Starch); 16 1/2 Lean Meat;
1 1/2 Vegetable; 1/2 Non-Fat Milk; 25 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Beef Bites With Chocolate, Old Piedmont Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb. beef tenderloin
1 pint red wine
3 1/2 oz. white onions
3 oz. dark chocolate -- cut into chips
3 oz. butter
6 drams fresh thyme
8 whole cloves
black pepper to taste
1 dram cinnamon
1 bay leaf
salt to taste

1. Cut the beef into small bites and marinate it with wine, cloves, cinnamon,
crushed black peppercorns and bay leaf. Put into a container and keep in fridge
for 12 hours, stirring from time to time.

2. Clean and slice the onions, then sweat them in butter. Drain the meat from
the marinade and add the meat to the stewed onion, cooking for a few minutes.

3. Add the marinade and the thyme (without its woody parts), and keep cooking on
a low heat.

4. When the meat is cooked through, discard the bay leaf, add the chocolate and
season with salt and pepper to taste.

Serve with hot yellow polenta or with boiled potatoes.

Description:
"Italy, Food and Wine Festival '03"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 872 Calories; 66g Fat (71.9% calories
from fat); 33g Protein; 25g Carbohydrate; 6g Dietary Fiber; 167mg Cholesterol;
369mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 10 1/2
Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

greeneeyes

06-11-2008, 12:00 PM

Looking for recipes from Grand Floridian's Garden Tea. We ate there last week and loved everything we ate. I will take any recipe, but here are our biggest requests:

1) Scones - super yummy and served warm
2) Roasted Pear and Gorgonzola tea sandwich
3) Chicken Salad from the Mrs. Potts tea (for kids)
4) Chicken Salad tea sandwich (made with orange marmalade and almonds(?))
5) Onion Tart

Also, I thought there was a previous post for Boma's Apple Vinagrette, but for some reason I can't find it.

Thank you! Thank you! Thank you!:worship:

Just found this today on allears

Gorgonzola Cheese Tea Sandwich
with Pears

Garden View Lounge
Grand Floridian Resort & Spa

Ingredients

8 Slices Marble Rye Bread
Gorgonzola Cheese Spread
6 ½ ounces Gorgonzola Cheese
9 ½ ounces Cream Cheese
3 Spinach Leaves

Poached Pears
2 Pears, peeled and cores removed
3 cups Burgundy Wine
4 ounces Sugar

Procedure

• In a food processor, combine Gorgonzola Cheese and Cream Cheese together and blend.

• Fold Spinach Leaves into the cheese mixture.

• In a pot, combine Burgundy Wine & Sugar and bring to a boil.

• Add pears & cook for 5 minutes.

• Remove and let cool in liquid.

• Spread Gorgonzola Cheese Spread on both sides of the bread.

• Shingle the thin slices of pear over the bread.

• Top the pears with another slice of bread and remove the crusts.

• Cut sandwiches into triangles.

greeneeyes

06-11-2008, 12:08 PM

Thought this sounded interesting. I like the chicken bastillas so I will probably give these a try. (again on allears, they put up a bunch of new recipes)

Seafood Bastilla

Restaurant Marrakesh
Morocco - Epcot

Serves 4-6

Ingredients:

1 pinch saffron
1 pound fish - cod, mahi mahi, grouper, etc.
1 pound 70-90 count peeled shrimp
1 onion chopped
1 tablespoon parsley, chopped
1 tablespoon coriander, chopped
1 cup mushrooms, sliced
1 tablespoon garlic chopped
1/2 cup olive oil
1 teaspoon salt
1 teaspoon white pepper
1/2 cup lemon juice

Method of Preparation:

Saute fish, shrimp, and all other ingredients together until done. Drain, and put drained sauce back into the fry pan.

Add the following to sauce and cook:

1/2 cup crabmeat chopped
12 eggs scrambled
1 thinly grated zucchini
3 thinly grated carrots

Cook until done. Drain and then mix all your cooked ingredients together. Let mixture cool.

Place 2 ounces of cooled mixture on egg roll sheet and roll to desired size. Brush with melted butter. Bake until golden brown.

Goat Cheese Appetizer

Restaurant Marrakesh
Morocco - Epcot

Ingredients:

8 ounces goat cheese
½ cup kalamata olives, pitted and chopped
½ cucumber, seeded, peeled and chopped
1 clove garlic chopped
1 Tablespoon half and half
salt and pepper to taste

Method of Preparation:

Mix all ingredients. Let it sit for 30 minutes to 1 hour.

Seared Chicken with Braised Greens
and Mustard Jus

Le Cellier
Canada - Epcot

Yield: 4 servings

4 each (8 to 10 ounces) Airline chicken breast ** see note
¼ cup lemon mustard vinaigrette
4 teaspoons mustard butter
2 cups braised greens
1 cup mustard jus
4 cups cream cheese mashed potatoes

Ingredients for lemon mustard vinaigrette:
1 tablespoons Dijon mustard
2 tablespoons grain mustard
¼ cup lemon juice
1 tablespoon. sherry vinegar
1 clove garlic, minced
1 cup canola oil
to taste salt
to taste pepper

Method of preparation:
• Place all ingredients except for canola oil in medium mixing bowl and mix together.
• Slowly stream in canola oil while whisking vigorously.
• Season with salt and pepper to taste.

Ingredients for cream cheese mashed potatoes
4 Idaho potatoes peeled and cut into ½ in cubes
½ cup cream cheese
¼ cup unsalted butter
1 cup milk
to taste salt
to taste pepper

Method of preparation:
• Boil potatoes in salted water until fork tender and drain off water.
• Place potatoes on mixing bowl and add in butter and cream cheese and mash together.
• Slowly add in milk to get a creamy texture (you may not need the full cup).
• Season the mashed potatoes with salt and pepper to taste.

Ingredients for braised greens:
2 large bunches of mustard greens, rough chopped and washed
1 medium Spanish onion, small diced
½ cup bacon, small diced
¾ cup chicken broth
to taste salt
to taste pepper

Method of preparation:
• In large soup pot render the bacon until crispy.
• Add in the onion and sauté until translucent.
• Next add in the mustard greens and the chicken broth and simmer for
20-30 minutes or until greens are tender.
• When greens are done adjust seasoning with salt and pepper.

Ingredients for mustard jus:
2 cups chicken broth
1 teaspoon Dijon mustard
1 teaspoon grain mustard
to taste salt
to taste pepper

Method of Preparation:
• Add all ingredients together in small pot and bring to a simmer.
• Adjust seasoning with salt and pepper.

Ingredients for mustard butter:
½ cup unsalted butter, soften at room temperature
1 teaspoon Dijon mustard
1 teaspoon grain mustard
3 dashes Tabasco sauce
2 dashes Worcestershire sauce
to taste salt
to taste pepper

Method of preparation:
• Combine all ingredients together in small bowl and whisk together.
• Adjust seasoning with salt and pepper.

Assembly:
• The lemon mustard vinaigrette is used to marinate the chicken for 24 hours.
• Remove chicken from marinade and sear in lightly oiled cast iron skillet until light brown.
• Finish cooking the chicken in a 400 degree oven until it reaches an internal temperature of 165 deg.
• While chicken is in the oven, you should be finishing up your mashed potatoes, braised greens, and mustard jus.
• Place mashed potatoes in serving bowl and top with braised greens.
• Pour small amount of mustard jus around edge of potatoes and greens.

When the chicken is finished brush with the mustard butter and serve immediately.

Note: An airline breast is a boneless chicken breast with the first wing bone attached. If not available, substitute boneless breast with skin still on. (had to look that one up)

Tatania

06-11-2008, 03:08 PM

Subscribing. I just wish I could find the recipes for the Caesar dressing and remoulade sauce (served with crab cakes) that Narcoossee's uses. Both were so yummy!!!!

Caesar Salad Dressing
Narcoosee's, Grand Floridian Resort
Batch recipe from kitchen. In brackets is a scaled down version.

1 pound Anchovy fillets (1 oz)
24 ounces lemon juice (1.5 oz)
3 ounces garlic (2 tsp.)
2 quarts egg yolks (1/2 cup)
8 ounces red wine vinegar (1 Tbsp)
148 ounces olive oil (9 ¼ oz)
8 ounces Parmesan cheese (3 Tbsp)
1 ounce Dry mustard powder (3/4 tsp)
2 tbls salt (1/2 tsp)
1 tbl pepper (1/4 tsp)

1. Puree garlic and anchovy until smooth
2. Beat yolks in the Hobart mixer until thick
3. Add garlic/ anchovy mixture to eggs and mix well
4. add mustard powder
5. Slowly add oil
6. After oil add vinegar and lemon juice
7. Add cheese and season

ps. Just wanted to let the recipe exchange know that I'll be out of town till July 4. Looking forward to all the new recipes members will hopefully collect while at DL and WDW this summer.

castawayMrs

06-16-2008, 07:03 AM

I posted this in another thread, but I guess it belongs here... just want to see if someone has it. I will forever be in your debt! :worship:

Does anyone have the recipe for the Valrhona Chocolate Truffle Cake served at Artist Point? I don't know if they'd even give that out or sell it, but I had some at our Disneymoon a couple of years ago and have been CRAVING it for some time now. If only they could MAIL me some... I'm getting DESPERATE to have it!

Guess it's a good excuse to go back to WDW... :cool1:

Thoughts? Recipes?

Thanks in advance!

:yay:

greeneeyes

06-16-2008, 07:40 AM

castawayMrs

06-18-2008, 07:00 PM

Somebody else posted your request here from the other thread. I don't believe its been found yet.

:rolleyes1 Yeah...-I'm just getting more desperate! :rotfl2: Thought I'd post it again in case nobody saw it the first time! ;) If only it was easier to find...

piratesmate

06-20-2008, 09:27 AM

I'm adding another request posted elsewhere & hoping one of you can help. :thumbsup2

Looking for old Cinderlla's Table recipe in old disney cookbook.
I can't remember whether it was our 1989 or 1993 trip that we had an incredible red velvet cake at the castle in Magic Kingdom. It was in the cookbook that they were selling at the time, but I got sidetracked and never got back in a store to buy it.

Do any of you by chance have this recipe?

TIA
Many Blessings,
Lia

piratesmate

06-20-2008, 11:15 AM

Recipes from the All-Star resorts that haven’t been posted:

Big Bowl Chicken Soup
Pop Century Resort
Yield: 12 to 14 Servings -- adjust accordingly for smaller batches

2 lbs. pulled chicken
3 lbs. cooked udon noodles
1 lbs. bok choy (Bias Cut)
8 oz. slicked mushrooms
6 oz. bamboo shoots
10 oz. hot chicken broth
1 oz. minced ginger
1 oz. minced garlic
10 oz. water
1 oz. canola oil
2 oz. rice wine
1 oz. soy sauce
½ oz. sesame oil
3 Tbsp. house seasoning

1. Heat wok to 175 degrees and add canola oil.
2. Sauté garlic and ginger.
3. Add chicken, mushrooms, and bamboo shoots.
3. Add vegetables, white wine, soy sauce, chicken stock, and water.
4. When water is at a boil, add hot noodles & bok choy.
5. Turn wok off.
6. Finish with hot broth, and green onions

= = = = = = = =
Black Bean Salad
Pop Century Resort

NOTE: This is for a very large quantity, so you will probably have to scale it down.

6 lb. 14 oz. can Black Beans, rinsed and drained
6 lb. 14 oz. can Cannellini beans, rinsed and drained
4 oz. cilantro, fresh chopped
1½ lbs. Spanish onion, diced small
1½ lb. red bell pepper, diced small
1¾ lb. tomato, diced
1 qt. olive oil
8 limes freshly squeezed
¼ oz. cumin
0.06 oz. cayenne pepper**
2 oz. black pepper and kosher salt mixed
¾ can chipotle pepper, pureed
0.16 oz. chili powder**

Put all the ingredients in a bowl and mix well. Let stand overnight.

**An average ounce to teaspoon conversion is 1 ounce = 6 teaspoons.

= = = = = = = =
Buttermilk Fried Chicken
From Classic Hall at Disney's Pop Century Resort
Yield: 6 servings.

2 lb chicken pieces (breasts, legs, and thighs)
3 c buttermilk
Kosher salt
Freshly ground pepper
4 eggs, beaten
3 c all-purpose flour
4 c vegetable shortening, for frying

1. Place chicken pieces skin side down in a shallow container and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.

2. Heat the oven to 375 F. Remove chicken from the buttermilk and season both sides with salt and pepper. Place beaten eggs and flour in separate shallow bowls. Dredge chicken pieces first in the flour, then egg, and then flour again.

3. In 12-inch sauté pan with deep sides, melt enough shortening so that it is 2 inches deep. Heat the pan until oil begins to smoke. Fry chicken for 2 minutes on each side until skin is golden brown.

4. Transfer to a baking sheet. Bake chicken 15 minutes, or until cooked through.

<source: Orlando Sentinel>

JodyLynC

06-20-2008, 11:39 AM

[QUOTE=greeneeyes;25621602]Just found this today on allears

Gorgonzola Cheese Tea Sandwich
with Pears

Garden View Lounge
Grand Floridian Resort & Spa

QUOTE]

Bless you!!:worship:

desparatelydisney

06-24-2008, 11:04 AM

piratesmate

06-24-2008, 11:18 AM

I just checked our index & the recipe has not yet been posted. I will add it to our request list.

Instead of using the Search feature, it would be much faster to go to our Index thread: http://www.disboards.com/forumdisplay.php?f=121 Once the page is loaded, you can use your Browser's search (CTRL+F) and it will show you if that term appears on the page. HTH

Index is updated through post #2281.

rusafee1183

06-24-2008, 11:28 AM

hey everyone! i posted here a little while ago trying to get the receipe for the cheese orecchiette pasta gratin from the california grill and i was wondering if anyone had been successful with that? (it comes as a side with the Oak-fired Filet of Beef) I e-mailed the woman from the cali grill and she said due to proprietary reasons they couldn't give it out :worried:

i just thought maybe someone else on here had more info than i did???

seriously - the be-e-e-esst thing i ever ate in my life :thumbsup2 and i will even take a recipe that comes close to it - it was that good

THANKS!!!

Soot

06-24-2008, 11:56 AM

Don't know if this has been requested before or if it is possible to get but, does anyone know the recipe for the goulash soup that used to be available from the counter service in Germany?

piratesmate

06-24-2008, 01:19 PM

Don't know if this has been requested before or if it is possible to get but, does anyone know the recipe for the goulash soup that used to be available from the counter service in Germany?

I couldn't find this online for you. There were a couple links that might have had it at one time, but even the cached pages that came up on Google didn't work anymore. :(

I did find a few other versions, but since they weren't even "clone" recipes I've posted them in another thread for you: http://www.disboards.com/showthread.php?p=25853946#post25853946

I will add your request to our list in case it's in an old Disney cookbook or someone has it in their own, personal archives. ;)

Tatania

06-25-2008, 10:29 AM

I've searched and couldn't find it. Does someone please have the recipe for the chili at the Yacht and Beach Club?? My 7 yr old inhaled many bowls while we were there. I'd like to surprize him. Thanks.

I was checking my messages (am still down in Guyana) and this one had come from the Yacht and Beach Club Resort.

Chili
Yacht and Beach Club Resort

3 ½ lbs. Ground Beef
1 each Yellow onion, diced small
1 each Green Pepper, cleaned, diced small
24 oz. Tomato, crushed, canned
24 oz. Red Kidney Beans, canned
5 TBS. Tomato Paste
1 TBS. Chili Powder
1 tsp. Cumin
1 tsp. Granulated garlic
1 TBS. Worcestershire Sauce
To taste:
Salt & Black Pepper

In a large pot cook beef until brown. Drain fat. Add onions and cook for 5 minutes. Add tomato paste, chili powder, cumin, garlic and Worcestershire. Cook for 30 minutes. Add green peppers & kidney beans. Cook for 20 minutes. Add salt & pepper to taste.

As far as some of the older dishes like the Valrhona Chocolate Cake - the chances are very small that anyone would have a recipe for it. The only possibility is to write a begging letter to Disney and hope someome still has it archived somewhere.

jennz

06-25-2008, 11:48 AM

Hey Tatania...this is WAY OT but I saw on the news today that gas is only 15 cents/gallon in Venezula...is it like that in Guyana too?

thesupersmartguy

06-26-2008, 11:23 PM

Tatania

06-27-2008, 11:13 AM

Hey Tatania...this is WAY OT but I saw on the news today that gas is only 15 cents/gallon in Venezula...is it like that in Guyana too?

Actually I just spoke to someone in Venezuela and gas is about 90 cents a gallon (about 15 cents a liter) and is heavily subsidized. There are no oil reserves in Guyana so they pay about $4.45 a gallon. Not that many people have or need cars. There's mini buses on all the main streets (like the maxi-taxi's in Trinidad) and you just flag them down. A ride is about 30 cents and though they follow a certain route, thye'll let you off anywhere on that route. Wish we had that kind of thing in America as I wouldn't use my car anymore.

piratesmate

06-30-2008, 09:01 AM

Hi all, does anyone have the recipe for the potatoes that come with the NY strip at the Yachtmans Steakhouse? Or the "Onion Soup" that comes on the French menu at Chefs De' France?

Thanks in advance.

I've added your request for the "Potato Gratin with Diamond white cheddar" to our Request list. ( http://www.disboards.com/showthread.php?t=1777635 post #5)

The Soupe a L'Oignon Gratinee (Baked Onion Soup) can be found on page 105 of this thread.

Enjoy! :teeth:

piratesmate

06-30-2008, 09:48 AM

Does Anyone Have The Recipe For The Cranberry Cole Slaw From Cape May
Hearts8701 posted this request & I'm placing it here for the sake of continuity. Does anyone know if this is a different dish than their Broccoli Cranberry Salad? That's the only thing I could find that was even close. :confused3 When checking to see if it was posted here, I found a few others in my "Boardwalk-Yacht-Beach Club" folder that haven't been posted yet.

= = = = = = = = = =
Broccoli salad is a very popular dish in this area at picnics during the summer. The recipe is very similar to this, and has onions & bacon but no cranberries. I've found that Disney's recipe always disappears more quickly than our "standard" version...and adding bacon to it (but not the onions) is even better! :thumbsup2

Broccoli Cranberry Salad
from Cape May Café

4 cups broccoli flowerettes (chopped fine)
¼ cup diced celery
8 oz. pkg. dried cranberries
¼ cup shelled sunflower seeds

Dressing:
1 cup mayonnaise
¼ cup sugar
¼ cup vinegar

In a large bowl, combine broccoli, cranberries, sunflower seeds and celery. Pour dressing over and toss. Keep refrigerated.

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ARUGULA AND PEAR SALAD WITH POMEGRANATE
Spoodles

½ c Balsamic vinegar
4 oz Arugula, washed well and dried
3 Seckel pears, peeled and sliced
Kosher salt and fresh ground black pepper
3 Tbl extra virgin olive oil
Juice of ½ a lemon
2 Tbl roasted walnut pieces
3 Tbl Gorgonzola cheese
1 pomegranate, seeded

Make Balsamic syrup by placing vinegar in a small saucepan and cooking over low heat until thickened (starts bubbling). Cool. Place the arugula and pears together in a mixing bowl. Season with salt and pepper. Dress with olive oil and lemon juice. Divide salad onto 4 chilled plates and garnish with walnuts, cheese and pomegranate seeds. Drizzle with a spoonful of balsamic syrup.

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Arugula Salad
from Disney's BoardWalk Resort
Yield: 8 servings.

½ lb fresh arugula leaves, cleaned
1/8 lb fresh spinach leaves, cleaned
½ c diced granny Smith apples
1/8 lb gorgonzola, crumbled
¼ c toasted walnuts

Warm bacon vinaigrette:

¼ lb applewood smoked bacon
¼ c diced Spanish onion
½ c white vinegar
1 Tbl white wine
1 Tbl finely chopped pimento
2 Tbl olive oil
2 Tbl sugar
1½ c chicken stock
2 tsp cornstarch
¼ c cold water
Dash garlic powder
¼ tsp Dijon mustard
½ tsp kosher salt
1/8 tsp freshly-cracked black pepper

1. To make vinaigrette, sauté bacon. Add onion, vinegar and wine. Add pimento and olive oil. Stir in sugar and chicken stock. Whisk cornstarch and cold water until completely blended. Add to chicken stock mixture. Add garlic powder, Dijon mustard, salt and pepper.

2. Combine arugula and spinach in a large salad bowl. Ladle warm dressing over greens and toss to combine. Add apples, crumbled cheese and toasted walnuts.

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Banana Napoleons
Chef John State from Flying Fish Café
Serving Size: 6

Custard
3 large egg yolks
1½ cups heavy cream
1/3 cup sugar
1 vanilla bean -- OR
2 teaspoons vanilla extract

Fillo Crisps
1½ tablespoons unsalted stick butter
3 sheets (17x12" each) fillo pastry, thawed -- cut in half crosswise
¼ cup confectioners' sugar

Caramel Sauce
1 cup sugar
4 tablespoons unsalted butter
½ cup heavy cream
2 large ripe bananas
unsweetened whipped cream -- garnish
grated chocolate -- garnish

Heat oven to 300º. Have ready an 8" square pan, a larger pan (13x9" works well) and 2 rimmed baking sheets (both same size). Line 1 baking sheet with parchment paper or foil.

Custard: Whisk yolks and ¼ cup cream in a medium bowl until blended. Set aside. Put remaining 1¼ cups cream in a medium bowl until blended. Set aside. Put remaining 1¼ cups cream and the sugar into a heavy 1 quart saucepan. If using vanilla bean, cut bean in half lengthwise, scrape seeds into saucepan and add bean. Watching carefully, bring just to boil, stirring once to dissolve sugar. Remove from heat. Discard bean. Gradually whisk about ¼ hot mixture into yolk mixture, then whisk yolk mixture into saucepan. If not using bean, whisk in extract. Skim any bubbles off top. Pour into 8" pan. Place into a larger pan. Place in oven and add hot tap water to large pan to come ½ up sides of 8" pan. Bake 30-40 minutes until custard is firm when gently shaken. Carefully lift 8" pan from water to a wire rack. Cool, cover and refrigerate 2 hours or until cold.

Fillo Crisps: Meanwhile increase oven to 375º and melt the butter. Stack fillo. Cover with plastic wrap to prevent drying. Remove 1 sheet to work surface, brush with butter, dust with confectioner sugar. Repeat with remaining fillo, stacking sheets on top of each other. Cut stack in quarters from the 12" side and in thirds from the 8½" side (you'll have 12 squares). Place stacks ½ inch apart on lined baking sheet. Cover with parchment paper or foil. Top with other baking sheet. Bake fillo until golden, 8-12 minutes (start checking after 8 minutes by lifting off top pan and paper. Fillo browns quickly). Remove stacks to a wire rack to cool.

Caramel Sauce: Stir sugar and butter in a heavy 2-3 quart saucepan over medium heat 3-6 minutes until caramel-colored. Slowly stir in cream (mixture will bubble vigorously). Boil 1 minute to thicken slightly.

To assemble: Cut custard into 6 rectangles (vanilla seeds will have settled to bottom). Using a wide straight-edged spatula, transfer 1 rectangle to each dessert plate. Drizzle a little Caramel Sauce around custard. Top each with a fillo crisp. Slice bananas into a bowl; gently stir in remaining caramel sauce. Spoon over each dessert. Top with another crisp, then the cream and grated chocolate.

<Source> Woman's Day

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Chocolate Coconut Confection Bars
from Yacht & Beach Club

3 cups graham cracker crumbs
2/3 cup butter, melted
½ cup sugar
¾ tsp. ground cinnamon
4½ cups sweetened flaked coconut
½ cup semisweet chocolate chips
½ cup chopped pecans
2 cans (14 oz EACH) sweetened condensed milk
Red and green jimmies or sprinkles, optional

Preheat oven to 325 degrees. Line 13" X 9" pan with enough foil to overhang long sides by 2"; coat with cooking spray. Combine crumbs, butter, sugar, and cinnamon. Press onto bottom of pan.

Combine coconut, chips and pecans. Spread evenly over crumb mixture. Pour milk over coconut mixture. If desired, sprinkle with jimmies. Bake 30 minutes or until lightly browned and center is just set. Cool. Using foil, lift from pan.

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Chocolate-dipped Almond Biscotti
from BoardWalk Bakery
Makes 36 biscotti.

¾ cup unsalted butter, at room temperature
¾ cup sugar
4 large eggs
1 tbsp. vanilla
2 tsp. almond extract
3¾ cups all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
2 tsp. lemon zest
2 tsp. orange zest
1 cup almonds, toasted

Preheat the oven to 350 degrees. Line the cookie sheet with parchment paper or lightly grease. Sift flour, baking powder and salt together, and set aside. In a large mixing bowl, cream the butter and sugar. Add eggs, vanilla, almond extract and lemon and orange zest, and beat until the mixture is combined (it will be soupy and a bit lumpy). Add half the flour mixture and beat until it is just combined. Use a wooden spoon to stir in the remaining flour mixture and the nuts. Shape the dough into two 15- x 3 1/2- x 1/2-inch logs and place them on the cookie sheet about 3 inches apart. Bake 32 to 35 minutes or until golden brown. Cool 2 hours.

Using a long serrated knife slice the logs diagonally into 1/2-inch slices. Arrange cut-side down on a baking sheet and bake at 300 degrees for 7 minutes. Flip the biscotti over and bake an additional 4 to 5 minutes. Cool on a wire rack.

Double Chocolate Coating -
6 oz. high-quality bittersweet chocolate
5 tbsp. unsalted butter
2 oz. white chocolate

Melt the bittersweet chocolate and butter in a double boiler over gently simmering water (or melt in a microwave, stirring every 15 seconds until nearly melted, then remove and stir until fully melted). Dip half of each biscotto in chocolate, then let dry on a cooling rack. Melt white chocolate in a double boiler over gently simmering water (or melt in a microwave, stirring every 15 seconds until nearly melted, then remove and stir until fully melted) and place in a pastry bag with a œne writing tip (or in a plastic freezer bag with a tiny piece of the corner cut off). Drizzle white chocolate over the dark chocolate.

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Cinnamon Yummies
from the BoardWalk Bakery
Serves 4

For the sweet dough:
¾ cup flour
2¼ cups bread flour
2 tablespoons sugar
1 tablespoon powdered milk
¾ teaspoon salt
6½ tablespoons butter, softened
1 package dry active yeast (¼ oz.)
2 eggs
½ cup water

Mix all ingredients together in a large bowl and stir until combined. Turn the dough out onto work surface and knead until soft and elastic, about 10 minutes. Cover with plastic wrap and let sit 30 minutes.

For the pan smear:
1 cup plus 2 tablespoons butter, softened
6 tablespoons light brown sugar
1½ tablespoons cinnamon
1½ tablespoons all-purpose flour
¾ cup light corn syrup

While the sweet dough rests, prepare the pan smear. Cream together butter, sugar, cinnamon, and flour in a medium bowl. Add the corn syrup and mix well until blended. Spread into bottom of a 9- by 9-inch baking pan. Set aside.

For the filling:
¼ cup sugar
½ teaspoon cinnamon
1 egg, beaten

Place the sugar and cinnamon together in a small bowl and stir with a fork until well mixed. Set aside.

When the dough is ready, roll it out into a rectangle about 6 by 12 inches and ½ thick. Brush the dough with the beaten egg and sprinkle with the cinnamon-sugar mixture. Starting with the short end, roll the dough into a log shape, keeping it tight. Seal the edge by pinching the dough together. Slice the roll into four pieces and place them in the pan on top of the smear. Cover with plastic and let rise until doubled, about 1½ to 2 hours.

Bake at 350 degrees for 30 minutes or until a deep golden brown. Let cool for 5 minutes, then invert onto a large plate and serve immediately.

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Index thread updated through this post.

PNWmom

06-30-2008, 04:38 PM

Tonga Toast
This recipe came out in the Mickey Mom's panel newsletter and I am having a hard time visualizing the "tear out just enough from the middle (do not tear all the way through) to stuff half a banana into" part. The picture included looks like a cut has been made from the top of bread into the center of the slice making a pocket and then the bananas are inserted from there. Or are they taking two pieces of bread digging out a well in each, inserting the banana and then sandwiching them together? I've never tried this before, so I'm confused.

Serves 4
1 cup sugar
2 teaspoons cinnamon
1 8-inch loaf sourdough bread
2 bananas, peeled
1 quart canola oil, for frying
Tonga Toast
Kona Cafe
Disney’s Polynesian Resort
For a breakfast splurge, delicious Tonga Toast is one of the most-requested recipes from Walt Disney World Resort.
This morning treat has been on the menu at Disney’s Polynesian Resort for more than 30 years. Don’t count calories until lunchtime.
Mix sugar and cinnamon with a fork in a shallow bowl until thoroughly blended; set aside.
Slice the bread into four 2-inch-thick slices.
Cut each banana in half crosswise, then each piece lengthwise.
Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into;
repeat with each bread slice.
In a large pot or a deep fryer, heat the oil to 350°F; use a candy thermometer to make certain the oil does not get any hotter, or it will burn.
Gently place one bread slice into the oil for 1 minute or until light brown. Turn and fry for another minute on the other side.
Remove from fryer, drain on paper towels, then toss in sugar and cinnamon mixture.
Repeat for each piece.
Serve with a drizzle of warm syrup.

piratesmate

06-30-2008, 04:50 PM

Tonga Toast
This recipe came out in the Mickey Mom's panel newsletter and I am having a hard time visualizing the "tear out just enough from the middle (do not tear all the way through) to stuff half a banana into" part. The picture included looks like a cut has been made from the top of bread into the center of the slice making a pocket and then the bananas are inserted from there. Or are they taking two pieces of bread digging out a well in each, inserting the banana and then sandwiching them together? I've never tried this before, so I'm confused.

...snip...

I've not done the Tonga Toast, since I don't care for bananas, but it's the same method as used for the Wilderness Lodge's Blueberry French Toast. You're supposed to cut a slit into each of the 2" slices & then pull some bread out of the middle of that 2" slice to make the "pocket" bigger. I'll confess that I don't always pull bread out of the "pocket" in each slice. I just poke the blueberries in as far as they'll go & try not to lose them. LOL I would think it would actually be easier with bananas, since they're bigger & won't roll out. ;) A good hint is to not skimp on the 2 inches for each slice! It's easier to work with the thicker slices than if you try to make them smaller. I did that the first time & it was a real mess. ::yes:: Don't expect it to look like the photo the first couple times you try this either. It took me a few times to get it so it looked as good as it tasted. ;)

Let us know how you make out with it. :thumbsup2

PNWmom

06-30-2008, 04:56 PM

Thanks for the quick reply.

ahoward

06-30-2008, 09:37 PM

piratesmate

07-02-2008, 09:17 AM

Does anyone have the recipe for the Rainbow Colada at Rainforest Cafe? I know that they are not "disney owned" but I had one while at AK and loved it so much I have to ask. I also wanted to thank all of you that have provided all these recipes. It's really great to be able to try these at home and bring back all those great memories of the world.

I haven't seen that one anywhere, but I'll add it to our request list. Have you tried contacting them? The only online/email info I could find for contacting them is: http://www.ldryfeedback.com/FeedbackForm.asp?ConceptID=12 You might try using that form. Good luck!

greeneeyes

07-02-2008, 09:26 AM

Does anyone have the recipe for the Rainbow Colada at Rainforest Cafe? I know that they are not "disney owned" but I had one while at AK and loved it so much I have to ask. I also wanted to thank all of you that have provided all these recipes. It's really great to be able to try these at home and bring back all those great memories of the world.

This is the only thing I could find on it...

Rainbow Colada

A chilling combination of Captain Morgan Spiced Rum, strawberries and bananas, Pina Colada mix and pineapple juice blended together.

floridaminnie

07-03-2008, 07:23 PM

Does anyone have the recipe for the bannana cheesecake that Spoodles use to offer. It was to die for. Thanks!

Tatania

07-06-2008, 04:58 PM

This is the only thing I could find on it...

Rainbow Colada

A chilling combination of Captain Morgan Spiced Rum, strawberries and bananas, Pina Colada mix and pineapple juice blended together.

I wouldn't mind trying one of those (with a slice of banana cheescake on the side ;) ) and hope we can get the recipes for the items.

Now that I'm back iIve been trying a few recipes (esp. salads for the summer) and will give a quick report.

Buccaneer's Sun-Ripened Pineapple (recpe below) - Made this while in Guyana though I simplified it by making a fruit salad from the pineapple and bananas and a dressing with the sugar, rum, OJ and mango puree (desiccated coconut wasn't available). It was delicious and a huge hit with all who tried it. Of course, it helps to have very sweet pineapples straight from the field. Few things taste as good as a sun-ripened pineapple.

Mediterranean Salad (below) and the Ghana Roast Chicken Salad (below) - both are very good though especially love the chicken salad.

I also tried2 recipes from the Delicious Disney cookbook before I left town - Oodles of Noodles Beef 'n Mac & Tooty Fruity Salad - and both turned out well. Simple but tasty.

Buccaneer's Sun-Ripened Pineapple
Pirates IN the Caribbean Dinner, Disney Cruise Line

1 Pineapple cut into 8's
4 Bananas peeled
1/4 lb Dessicated Coconut
6 oz Egg white
2 oz Caster Sugar
20 cl (a little over ¾ cup) Orange juice (from concentrate)
20 cl (a little over ¾ cup) Mango puree
1 oz Rum

Remove the flesh of the pineapple from the skin-and cut horizontally into 8 and arrange on skin. Reserve the leave for the decoration. Make a meringue with half of the sugar and egg white. Make a syrup with the rum, remaining sugar, orange juice and mango puree. Roast the coconut. Dip the banana into the egg white then the roasted coconut, place on silicon paper.

Mediterranean Salad
Hollywood & Vine, Disney-MGM Studios

1 C. cabbage, shredded
1 C. fresh spinach leaves
1 C. tomatoes, chopped
1/2 C. red onions, chopped
1/2 C. Feta cheese, diced
1/2 C. banana peppers, sliced
1/2 C. Kalamata olives
1/2 C. Balsamic vinaigrette (used Kraft)
Salt and pepper to taste

Toss all ingredients with 1/2 C. of Balsamic vinaigrette. Season with salt and pepper.

Ghana Roast Chicken Salad
Boma, Disney's Animal Kingdom Lodge
Yields 6 servings

½ cup Apple, diced
½ cup Red onion, diced
½ cup Celery, diced
½ cup Red bell pepper, diced
½ cup Poblano pepper, roasted, diced
1/4 cup Honey roasted peanuts
½ pound Cooked chicken, diced
1 cup Mayonnaise
1/16 cup Cinnamon
1/16 cup Cumin
1/16 cup Nutmeg
1/16 cup Red crushed pepper
½ cup Raisins, seedless

Mix all the ingredients in a bowl and let set for at least one hour.

Oodles of Noodles Beef 'N Mac
Various Restaurants, WDW (from Delicious Disney, 2006)
Serves 4

2 cups dried whole-grain macaroni
1/2 pound lean ground beef
1 1/2 cups favorite Marinara sauce
1 1/2 cups fresh green beans, snipped and broken into 2 inch pieces
1 1/2 cups fresh baby carrots, peeled
1/8 teaspoon salt, or to taste
1 1/2 cups shredded mozzarella cheese, divided
Tooty Fruity Salad (recipe follows)

Cook macaroni according to package directions. Drain and keep warm. While pasta is cooking, heat a nonstick sauté pan over medium-high heat and brown ground beef, breaking into small pieces. Cook for about 4 - 5 minutes, until beef is browned. Drain off excess fat. Reduce heat to medium low and add the Marinara sauce.
While sauce is simmering, steam green beans and carrots about 8 to 10 minutes, until slightly firm. Season to taste.
Mix macaroni into sauce, then stir in 1 cup of mozzarella. To serve, sprinkle with remaining mozzarella and serve vegetables on the side.
Serve with the Tooty Fruity Salad.

Tooty Fruity Salad
Serves 4

3/4 cup peeled, seeded and 1/2" cubes of cantaloupe
3/4 cup peeled, seeded and 1/2" cubes of honey dew melon
3/4 cup red grapes
3/4 cup peeled, cored and 1/2" cubes of pineapple
2 tbsp shredded sweetened coconut

In a small bowl, mix together fruit. Sprinkle with shredded coconut. Chill before serving.

Blackened Crawfish
Boatwrights, Disney's Port Orleans Resort, Riverside

1-1/2 lbs. Linguine
2 cups Crawfish Tail Meat (Cooked)
2 cups Andouille Sausage, Julienne
1-1/3 cups Parmesan Cheese, Grated
3 to 4 tbs. Cajun Blackening Seasoning
2 tbs. Butter, Unsalted
1/2 cup Green Onion, 1/4 inch slices
3 cups Half & Half

Cook Linguine according to package instructions until al dente. Cool under running water and lightly oil. Heat a heavy pan (large enough to hold the linguine) over medium heat. Melt Butter in the Pan. Add the Andouille sausage and sauté until it begins to brown.
Add the crawfish meat and Cajun Blackening Seasoning. Cook for one minute. Add the half & half. Bring to a boil. Add the linguine and toss together until well coated and thoroughly heated. Sprinkle in half of the parmesan cheese and toss thoroughly. Portion onto warm plates and garnish each plate with the remaining parmesan cheese and green onions.

Crab Cakes
Yacht Club Galley, (now Captain's Grill), Walt Disney World Resorts

2 teaspoon butter
2 tablespoons Chablis
1/2 cup celery,finely diced
1/2 teaspoon dill, fresh chopped
1/4 cup Spanish onion , finely diced
1/2 tsp. Paprika
1/4 cup scallions finely diced
1/4 tsp. Cayenne pepper
1/4 cup mushrooms finely diced pinch of salt
1/2 teaspoon garlic finely diced
Pinch of pepper
1 1/2 tsp. Dijon mustard
2 large egg yolks
2 tsp. Parsley chopped
3/4 cup bread crumbs
1 tsp. Lemon juice
1 cup blue crab lump meat drained
1 1/2 tsp. Worcestershire sauce

In a large skillet , melt butter and saute celery onions, mushrooms and garlic till tender. Remove from heat and stir in mustard, parsley, lemon juice, Worcestershire sauce, Chablis, and spices. Blend well. Lightly beat egg yolks and add to vegetable mixture with the bread crumbs. Mix well and fold in crab meat. Refrigerate for 30 minutes. When ready to cook, form crab mixture into small patties and pan fry in a small amount of oil until lightly browned on both sides and hot all the way through. Can be served with Marinara sauce.

ecuagoddess

07-07-2008, 10:36 PM

greeneeyes

07-07-2008, 11:04 PM

piratesmate

07-08-2008, 09:19 AM

Greeneyes is right, the recipe for the Tilapia has been requested but not posted. Each request is prefaced by the post number (2111: in this case) followed by the page number on which it appeared. Currently the request index appears in post #5, but they get shuffled every once in a while as the other indexes get too large.

Recipes that have been posted are organized 2 different ways - by course in posts 1 & 2 currently and by restaurant in posts 7 & 8 currently. We now have over 1000 recipes posted, which makes it a LOT of info to look through. I find it easiest not to try to scan the page for what I want. The easiest way to use the index, when looking for a specific recipe, is to use your browser's "FIND" option. For PC users, you can get to that by pressing the <CTRL> & <F> buttons simlutaneously or by looking in the Edit menu. Either method will call up a small window in the status bar of your browser window in Firefox or a small separate window in IE. (I haven't used a MAC in 7 years & can't remember how to do it there, but I'm sure the same capability is available.)

I'll add your requests to the list, but you can find help on how to request those recipes yourself in post #4 of the index thread. Good luck & please come back to post anything they send you. :) (Please note that while AKL is usually very good about responding to emailed requests for recipes, everyone at WDW gets very busy & slow to respond during the summer months.)

piratesmate

07-08-2008, 11:24 AM

I thought I'd share a few recipes from the Grand Floridian today.

Broccoli Slaw
1900 Park Fare, Grand Floridian

1½ lb Broccoli florets
¼ cup Cashew Halves
¼ cup Cooked/diced Bacon
¼ cup Red Onion- small, diced
¼ cup Raisins
1 cup Mayonnaise
1 Tbl Sugar
dash Salt

1. Bring 2 quarts of water to a boil in a 4-quart pan.
2. Add Broccoli florets and cook for approximately 3 minutes or until barely tender. Cool thoroughly in ice water. Drain completely.
3. Cut bacon into small pieces and cook in sauté pan until crisp. Drain off excess grease and cool.
4. Add small red onion.
5. In a separate bowl, combine the diced red onion, raisins, mayonnaise, sugar, and cashews.
6. Add the thoroughly cooked broccoli and cooked bacon.
7. Season with salt and pepper.
8. Mix gently but thoroughly.
9. Refrigerate until served.

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Citrus Salad
Narcoossee's, Grand Floridian
yield : one serving

¼ cup parmesan cheese, freshly grated
¼ cup tomato chopped
2 slices avocado
4 orange sections, peeled
2 cups salad greens, fresh
4 grapefruit sections peeled
¼ cup pecan meats
Lime wedges
citrus salad dressing (recipe follows)

Toss all ingredients lightly with fresh salad greens. Refrigerate. Serve with citrus salad dressing and lime wedges.

Citrus Salad Dressing
yield: one quart

½ cup mayonnaise
6 Tbl dry mustard
2 cups key lime juice
1 cup pineapple vinegar

Blend all ingredients until smooth and refrigerate

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Chocolate Chip Pecan Pie
Narcoossee's, Grand Floridian

3 eggs lightly beaten
pinch of salt
1 cup light corn syrup
½ cup chocolate chips
1 Tbl butter melted
1 heaping cup pecan meats
½ cup sugar
1 unbaked pie shell

Preheat oven to 400º
In a mixing bowl combine ingredients in order given, mix well and pour into unbaked pie shell. Bake for 5 minutes and then reduce heat to 300º and continue baking for 1 hour or until filling is thick. Cool on wire rack and serve at room temp.

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Cobb Salad Dressing
Grand Floridian Café, Grand Floridian
Yield: 1 QT

7 oz Water
7 oz Red Vinegar
1 oz Lemon juice
1 Tbl Sugar
2 tsp Salt
1 tsp Ground Black Pepper
2 tsp Worcestershire sauce
1 Tbl Grey Poupon Mustard
2 tsp Garlic Minced
7 oz Olive Oil
7 oz Canola Oil

In a small mixing bowl, whisk together all ingredients except for oils and salt and pepper. Gradually whisk in the oil to make a smooth dressing with a balanced taste. Season with salt and pepper, if needed. Use immediately or store covered, in the refrigerator, for up to a week.

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Cream of Mushroom Soup
1900 Park Fare, Grand Floridian
Yield: 9 (6-ounce) servings.

2 Tbl butter
½ medium onion, diced
3 celery ribs, diced
1 garlic clove, minced
4 tablespoons flour
1 tablespoon dry white wine
4½ cups chicken stock
2⁄3 cup whole milk
1 bay leaf
8 ounces mushrooms, sliced
2⁄3 heavy cream
1 teaspoon salt
¼ teaspoon white pepper

1. Melt butter in 2-quart sauce pot. Add onion, celery, garlic; sweat until translucent, stirring occasionally.
2. Add flour to pan when butter pools from the vegetables. Stir until incorporated. Cook slowly for 5-8 minutes to develop the thickening power of the flour.
3. Whisk in the dry white wine, chicken stock, whole milk and bay leaf to the contents of the pan. Stir until soup simmers and thickens slightly,
4. Add mushrooms to the soup; allow to simmer for 20 minutes to develop soups flavor. Remove the bay leaf. Finish with heavy cream and season to taste with salt and pepper. Serve hot.

Recipe note: If you prefer a smooth cream soup, blend the soup in a blender.

<source> Orlando Sentinel

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English Trifle
Garden View Lounge Afternoon Tea, Grand Floridian

Sponge Cake
¾ cup sugar
½ tsp salt
1 tsp vanilla
2 Tbl melted butter
¾ cup sifted all purpose flour

In a mixing bowl combine sugar eggs, salt and vanilla. Whip over a double boiler until triple in volume. Fold in flour and butter. Pour into a greased 10" round cake pan. Bake at 350 degrees for approximately 35 minutes or until done.

Chantilly Cream
1 cup milk
½ vanilla bean
3 egg yolks
2½ Tbl sugar
2 Tbl cornstarch
2 cup heavy cream, whipped

In a sauce pan, combine milk and vanilla bean. Bring to a boil. In a mixing bowl, combine yolks, sugar and starch. Pour half the boiling milk into the yolks stirring constantly. Return to sauce pan and stir until thick. Remove from heat and chill. When chilled. Pass through a sieve. Fold in heavy cream.

In a 9" glass bowl, line the bottom with a ½" thick piece of sponge cake. Sprinkle with sherry. Cover the sponge cake with ½ the chantilly. Cover the chantilly with strawberry halves. Repeat this process one more time. Cover with whipped cream and toasted coconut.

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Gingerbread Ice Cream with Chocolate Soup
Citricos, Grand Floridian

Gingerbread Ice Cream

1 pt. (2 cups) vanilla ice cream, slightly softened
2 tablespoons molasses
2 teaspoons ground ginger
8 ginger-man cookies (Pepperidge Farm), broken in small pieces

Chocolate Soup
8 oz fine-quality bittersweet chocolate, chopped
1 cup boiling water
¼ cup orange juice
2 tablespoons heavy cream
½ teaspoons vanilla extract
Garnish - decorated ginger-man cookies

Vigorously stir ice cream, molasses and ginger, in a medium bowl until blended. Fold in crushed cookies. Freeze 4 hrs or until set.

Up to 1 hour before serving -
Put chocolate in a medium bowl. Add boiling water, stir until chocolate melts. Cool to room temperature. Stir in remaining soup ingredients. Ladle into bowls, add scoops of ice cream, and garnish with decorated or plain ginger man cookies.

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I alos just found this one & didn't see it listed in our index. It sounds awesome! :thumbsup2

MACADAMIA NUT PIE
Papeete Bay Verandah & South Seas Dining Room, Polynesian

½ cup butter
½ cup brown sugar
½ teaspoon vanilla extract
1/8 teaspoon salt
¾ cup corn syrup
3 eggs
2/3 cup macadamia nuts, coarsely chopped
1 unbaked pie shell - 9 inch

Cream together butter, sugar, vanilla and salt. Blend in syrup. Add eggs slowly, stirring until well mixed. Fold in nuts. Pour into pie shell. Bake at 400 degrees F for ten minutes, then reduce heat to 325 degrees F and bake 45 minutes longer until a knife inserted in the center comes out clean.

Cooking with Mickey Around our World (1987)

All indexes are updated through this post.

Tatania

07-10-2008, 04:08 PM

I've been looking for the recipe for the Goulash at Sommerfest. The goulash hasn't been available for a while, but we love it and would reallly like to have the recipe. Thanks for any help!

Don't know if this has been requested before or if it is possible to get but, does anyone know the recipe for the goulash soup that used to be available from the counter service in Germany?

GOULASH SOUP
Biergarten Restaurant, EPCOT WALT DISNEY WORLD
Serves: 12 people

2 pounds Beef (stew meat)
1 cup Carrots (small dice)
1 cup Celery (small dice)
2 cups Onion (small dice)
2 tablespoons Garlic (minced)
1/2 teaspoon Cumin Powder
2 tablespoons Paprika
1/2 cup Vegetable Oil
1/2 cup Flour 2 Bay Leaves
1 teaspoon Worcestershire Sauce
3/4 cup Burgundy Wine
1 cup Tomato Paste
1 cup Tomatoes (diced)
5 Beef Base (bouillon cubes)
2 quarts Water
Salt, to taste
Black Pepper, to taste

In a pot add the vegetable oil and beef. Sauté until browned. Then add the diced carrots, celery, onion, and garlic. Cook until the vegetables are soft but firm. Add the flour, cumin powder, paprika, and tomato paste and on a low flame and let cook for approximately 15-20 minutes, stirring occasionally to prevent from sticking to the pot. Then add the burgundy wine, Worcestershire sauce, diced tomatoes, bay leaves, water and bouillon cubes. Bring to a boil, then reduce the flame to a simmer until the beef is tender. Adjust seasonings with salt and black pepper.

Does anyone have the recipe for the bannana cheesecake that Spoodles use to offer. It was to die for. Thanks!

The current chef and long term cast members do not recall serving this item and they don't have a recipe for it.

Mai Tai
Disney’s Polynesian Resort – ‘Ohana Restaurant

1 oz Myers Dark Rum
2 oz Orange juice
2 oz Pineapple juice
2 oz Sour Mix
Dash Lime juice
Dash Orgeat syrup

Combine all ingredients. Serve in a chilled glass with pick-lime/cherry.

piratesmate

07-10-2008, 06:18 PM

Here are a few from Disneyland. I have more & will post them soon.

Apple Vichyssoise with Blue Cheese
Pacific Hotel's Pacific Coast Highway, Disneyland

1 Tbl butter
1/3 cup chopped sweet onion (such as Maui or Vidalia)
2 cups apples, peeled and diced (Fuji apples work best),
Plus 1 cup finely diced apple for garnish
1/3 cup sauvignon blanc wine
2 cups chicken stock
1 cup cream
2 – 4 oz crumbled blue cheese
Salt and pepper to taste

Melt the butter in a heavy saucepan. Sweat the onions over low heat until they are clear and soft but not brown. Add the diced apples and cook until they are soft. Add the wine and chicken stock, then the cream and bring to a simmer. Add the blue cheese to taste.

Check the seasoning, and add salt and pepper if desired.
Puree the soup in a blender and refrigerate overnight or until well chilled.

Serve chilled, top with a garnish of finely diced apples.

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Bengal BBQ Spicy Beef Skewers
Yield 2¾ cups
Portion Size: 6

1 cup Soy Sauce
1½ cups Water
1 Tbl Ground Black Pepper
3 Tbl Sesame Seed Oil
1 tsp Ground Red Pepper
½ tsp Cayenne Pepper
1 Tbl Granulated Garlic
3 Tbl Cornstarch
18 one-ounce pieces Sirloin Beef Chunks
6 Bamboo Skewers

Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.

<Source> MousePlanet

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Bengal BBQ Tahitian Sauce (Chicken Dip)
4 each Whole Cloves
1 Tbl Red Wine Vinegar
1 Cup Catsup
½ cup Crushed Pineapple
½ cup Pineapple Juice
½ cup Brown Sugar
½ cup Soy Sauce
¼ cup Orange Juice Conc.
3 Tbl water
Simmer cloves in vinegar for 5-10 minutes. Strain cloves and add other ingredients. Bring mixture to slow boil over medium heat.

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Blue Bayou Caramelized Pecan Salad Topping

16 oz. Pecans
6 oz. Butter
8 oz. Brown Sugar
0.05 oz. Cayenne Pepper

Roast pecans in a 350 degree preheated oven, for about 15 minutes or until roasted. Separately place skillet over stove and melt butter. Add brown sugar and cook until sugar is dissolved. Stir constantly to emulsify sugar and butter, add cayenne pepper and pecans. Coat them well. Place pecans on a cookie sheet and let cool.

<Source> MousePlanet

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Blue Bayou Chicken Florentine

4 chicken breast (with skin), 7 oz each
1 cup Florentine sauce (see below)
3 oz chopped fresh or frozen spinach
3 oz grated cheddar cheese
2 oz cooked and chopped bacon
seasoned salt to taste
2 Tbl melted butter

If fresh spinach is used, it must be blanched. Preheat oven to 375 degrees. In mixing, combine spinach, bacon and cheese; set aside. Open chicken breast and sprinkle with seasoned salt. Stuff with spinach mixture.
Fold and place seam side down in baking dish. Brush with melted butter and sprinkle outside with seasoned salt. Bake in preheated oven for 20 - 25 minutes. Top with Florentine sauce and serve over rice.

Florentine Sauce
Yield: 2 cups

2 tsp unsalted butter
2 tsp flour
3 tsp unsalted butter (room temp)
1½ finely chopped onions
3 sliced medium mushrooms
2/3 cup white wine
¼ cup chicken broth
2 chicken bouillon cubes
1 cup heavy cream
1 Tbl diced pimentos
1 tsp chopped fresh parsley
1 tsp chopped fresh chives
¼ cup fresh lemon juice
salt and white pepper to taste

Blend together flour and 2 tsp of the butter; set aside. Sauté onions and mushrooms in 1 tsp. butter (do not allow onions to brown). Add white wine and reduce completely. Add remaining ingredients. Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved. Continue cooking at a simmer for 8 - 10 minutes.

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[b]Blue Bayou Chocolate Mousse
Yield: 8 cups

12 oz bittersweet chocolate
4 oz unsalted butter
5 oz egg whites
2 oz sugar
3½ cups of heavy cream

In a double boiler combine chocolate and butter, stirring until melted. Whip cream and sugar until light and fluffy; set aside. Beat egg whites at high speed until soft peaks form.
Using a wire whisk combine egg whites with the melted chocolate and then with the whipped cream. Cover and refrigerate overnight.

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Blue Bayou Crab Cakes
Yield: 6 servings, 2 each
Preheat oven to 350 degrees

1 lb imitation crab, finely chopped
½ lb snow crab, finely chopped
3 large mushrooms, minced
2 Tbl chopped green onion
2 Tbl minced onion
1 tsp dried parsley
2 cloves minced garlic
1 large shallot peeled and minced
1 tsp chicken base
¼ tsp ground mustard
¼ tsp cayenne Pepper
¼ tsp white pepper
2 Tbl cooking sherry
¼ tsp thyme
1 Tbl Worcestershire sauce
1 cup heavy cream
½ cup bread crumbs
2 Egg yolks
2 Tbl Margarine or butter

Melt Margarine in pan, add Mushrooms, Garlic, Shallots onion and Green onions, Parsley and sauce until tender. Add all Crab meat and sauté over medium heat until hot, stirring constantly.
Add bread crumbs, mix well, and turn off heat. Place mixture on cookie sheet, cover and refrigerate until cool (approximately 1 hour).

Breading
3 Eggs
¼ cup flour
½ cup bread crumbs
1 cup salad oil

When cool, divide mixture into 12 equal pieces. Form so that they are round and approximately 1/2 inch thick. Whip eggs in bowl. Dust the cakes in flour, dip in eggs and then roll in bread crumbs.
Heat salad oil in skillet until hot. place crab cakes in pan and lightly brown on both sides. Remove from skillet and place in 9x13 baking dish.
Bake in pre-heated 350 degree oven for 10 minutes. Serve with Cajun pepper sauce and garnish with fresh chopped chives.

All indexes are updated through this post.

greeneeyes

07-10-2008, 08:24 PM

Mmmmm....crab cakes & chocolate mousse. :thumbsup2

TheGoofyMama

07-11-2008, 09:55 AM

subscribe.......again

softwind

07-11-2008, 01:45 PM

Thanks to everyone for sharing. I can't wait to try some of these

TheGoofyMama

07-14-2008, 09:42 AM

Valencia orange sorbet

Orange sorbet instruction from Disney chef
Delight your friends this summer with this Valencia orange sorbet that can be made within minutes and is good at any time of the day. Disney Chef Gloria Tae shows how to make orange sorbet.

About the Valencia orange:
Used to be grown through out the county (including where Disney lies today). Has a thin skin that’s difficult to peel. It’s sweet, juicy and contains few seeds.

About Gloria Tae:
Originally from Seoul, North Korea, Tae has been working as a chef at the Disneyland Resort for six years. She describes her culinary style as California rustic with Asian accents.

Ingredients:

Juice from eight Valencia oranges (about two cups)
Juice from one lime
Sugar (quantity varies according to orange?s sweetness)
Salt (optional)
Instructions: Mix the orange and lime juice and add sugar to taste. Then pour mix into ice cream maker. Time varies on each machine but try to reach an ice cream-like consistency.

- Maria Chercoles, intern with The Orange County Register

TheGoofyMama

07-14-2008, 09:43 AM

Disney Chef Mike Hugo shows how to prepare lumpias
Food & Wine Festival 08

Add a little Asian flare to your kitchen with this traditional Filipino dish, which is the original recipe for the popular spring or egg roll.

Lumpias are good as a snack, an appetizer, or even as main dish if prepared with rice and other vegetables. See Disney Chef Mike Hugo prepare them during Disney’s Food and Wine Festival, running through May 5.

Be sure to read more in which you’ll see the full recipe.

Ingredients:

Two pounds of ground pork
Two pounds of ground beef (both meets can be replaced for turkey for a more lean dish)
Four ounces of chopped carrots
Four ounces of chopped onions
Four ounces of chopped celery
Two ounces of garlic
Two ounces of Parsley
Once ounce of sesame seeds
Two ounces of soy sauce
Two eggs
Salt (to personal taste)
Pepper
Canola Oil
Lumpia wraps (sold at Asian stores)
Optional:

Serve with sweet chili sauce or Dijon mustard sauce.
Instructions:

Mix the two meats and add the carrots, onions and celery. Then spice with parsley, garlic, sesame seeds, pepper and salt. Keep mixing as you add the eggs.
Keep the lumpia wraps under paper towels to keep them humid. Once the mix is ready, place a lumpia wrap on flat surface and add about an ounce of mix on a corner. Fold bottom corner of the wrap towards the center and then do the same with the right and left corners .Continue to roll on itself, then moist the final corner on egg wash (made of egg and water) to seal.
Make sure to leave no air pockets within it. Fry on canola oil for a few minutes on at medium heat for about 3-4 minutes, turning once. They are ready when they float and the wrap becomes golden brown.
-Maria Chercoles, intern at The Orange County Register

TheGoofyMama

07-16-2008, 09:12 AM

Cooking with Mickey Around Our World 1986

Yakitori Sauce

Yakitori House, Japan Showcase, EPCOT Center

1/4 c sake wine
1 c mirin wine
1 c soy sauce
1 tbsp sugar
2 tbsp cornstarch
1/3 c water

Combine sake and mirin wine in a medium saucepan and bring to a boil. Add soy sauce and sugar. Let simmer, covered, for 30 minutes. Dissolve cornstarch in water and add to boiling mixture. Cook and stir until mixture boils and is thickened. Serve hot over baked, broiled or roasted chicken.

Cooking with Mickey Around Our World 1986

White Sauce
Walt Disney World

makes; 2 cups

2 tbsp butter
2 tbsp
flour
2 c milk, heated
1/2 tsp salt
white pepper to taste

Heat butter in a heavy saucepan. Add flour and stir over low heat for 8 to 10 minutes. Do not brown. Gradually add heated milk, beating with a whisk until sauce is thickened and smooth. Simmer for 5 minutes, stirring occasionally. Add salt and pepper to taste. Bring to a boil and strain.

Cooking with Mickey Around Our World 1986

Vanilla Sauce
Lake Buena Vista Club, Lake Buena Vista Communities

makes 3 1/2 cups

3 cups milk
1/2 c sugar
1/8 tsp yellow food coloring, if desired
3 tbsp cornstarch
4 tbsp water
1 1/2 tsp vanilla extract

Heat milk, sugar and food coloring to boiling point. Dissolve cornstarch in water and stir into hot liquid. Cook and stir until mixture boils and is thickened. Let cool and blend in vanilla. Serve with fruit, pudding or cake.

slk537

07-16-2008, 07:23 PM

This recipe was given to us by a sous chef at the ESPN Club...very nice man!

Boo-Yeah Chili

1 T celery salt
1 T chili powder
1 T granulated garlic
1 T cumin
1 1/2 t onion powder
1 1/2 t ground black pepper
3/4 t salt
1/2 t cayenne pepper
2 oz cooking oil
3/4 pound yellow onions, diced
3 cloves garlic, minced
10 oz green bell pepper, diced
1 pound beef sirloin, cubed
1 1/2 pounds lean ground beef
14 oz. V-8 juice
20 oz canned diced tomatoes
6 oz canned crushed tomatoes

1. Mix all dry spices well
2. Place cubed sirloin into a mixing bowl; add dry spices and mix well
3. In a large saucepan, heat the cooking oil, add the diced onions sauteing until lightly browned; add the garlic, continue cooking for5 minutes
4. Add the ground beef, cook until meat is cooked through, then drain off the fat.
5. Return to medium heat; add the seasoned beef sirloin, peppers, celery, V-8 juice and tomato products.
6. Cook for approximately one hour or until the beef is tender.

TheGoofyMama

07-17-2008, 08:58 AM

Walt Disney World Blue Cheese Dressing

reads as follows:

6 oz bleu cheese
4 cups mayonnaise
1 1/2 cups buttermilk
2 tsp apple cider vinegar
1 1/2 tsp salt
1 drop tabasco sauce
2 tsp lemon juice
1 tsp cracked black papper
1 cup sour cream

=====

From John Cordone, Walt Disney World, Food Division, Executive Chef

SOURCE:
http://images.google.com/imgres?imgurl=http://farm4.static.flickr.com/3040/2626180866_ae4b3181f6.jpg%3Fv%3D0&imgrefurl=http://flickr.com/photos/monkeysox/2626180866/&h=500&w=385&sz=170&hl=en&start=7&sig2=OlmUqTGZKuA7MqgYSgktRg&um=1&tbnid=hKABuB9P7gd1QM:&tbnh=130&tbnw=100&ei=t0F_SKCoG6WkgQKI0_HRBw&prev=/images%3Fq%3Dwalt%2Bdisney%2Brecipes%26um%3D1%26hl %3Den%26sa%3DN

BETTER HOMES & GARDENS FEBRUARY 1934

Macaroni Mickey Mousse

Serves 6

1 cupful of macaroni broken in pieces
1 1/2 cupfuls of scalding milk
1 cupful of soft bread crumbs
1/4 cupful of melted butter
1 pimiento, minced
1 tablespoonful of chopped parsley
1 tablespoonful of chopped onion
1 1/2 cupfuls of grated cheese
1 teaspoonful of salt
1/8 teaspoonful pepper
Dash of paprika
3 eggs, beaten

Cook the macaroni in 1 quart of boiling salted water, drain, cover with cold water, and drain again. Pour the scalding milk over the bread crumbs, add the butter, pimiento, parsley, onion, grated cheese and seasonings. Then add the beaten eggs. Now turn the macaroni into a well greased loaf pan or casserole and pour the milk and cheese mixture over it. Bake about 50 minutes in a slow oven (325 degrees). The loaf is firm enough when done to hold it's shape when turned out on a platter.

NOTE: Mr. Disney often serves Macaroni Mickey Mousse to his friends who visit him at his Hollywood bungalow. He sometimes varies this recipe by having his cook substitute 2 tablespoonfuls of finely chopped celery for the 1 tablespoonful of chopped parsley, and add 2 strips of finely chopped cooked bacon.

http://bp3.blogger.com/_Sar8IPNlxOY/RtfC4w-3AcI/AAAAAAAABAY/u4Hy_QsmBvs/s1600-h/Walt_recipe.jpg

piratesmate

07-17-2008, 09:59 AM

Portobello Mushrooms (Vegetarian)
Blue Bayou
This recipe was given out by Blue Bayou chefs.
Yield: 4

Portobello Marinade

8 ea. Portobello mushroom, medium size
1 qt. Water
4 ea. Chef Paul Prudhomme's blackened Redfish magic
2.5 fl. oz. Pickapappa sauce
2.5 fl. oz. Olive oil
¼ tsp. Jerk spices
Mix all ingredients well except the mushroom. Pour marinade over mushroom and let them rest over night in the refrigerator.

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Black Eye Peas Relish
Blue Bayou

15 oz. Black eye peas (already cooked)
1.5 ea. Tomato, diced (6x6) medium size
1 fl. oz. Balsamic vinegar
2 Tbl. Yellow pepper, diced med.
2 ea. Green onion, chopped
Place all ingredients in a medium size bowl, mix well. Let it rest for 3 hours.

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Roasted Garlic Mashed Potato
Blue Bayou

3.5 lb. Whole Peeled Potatoes, cut in ¼" slices
6.5 oz. Roasted Garlic
2.5 oz. Margarine
0.5 oz. Coarse Sea Salt
1 pinch White pepper
1.5 cup Water

Place Roasted garlic and sea salt in a mixer and beat on slow speed until garlic is like paste. Add steamed potatoes and keep beating until potatoes are just broken. Add remaining ingredients, increase speed until smooth. "DO NOT OVER WHIP".

Roasted Garlic

6 oz. Garlic
1 tsp. Thyme, dried
0.25 cup Olive Oil

Preheat the oven to 250 degrees F. Place oil, garlic and thyme in a bowl and mix to coat the garlic with the oil. Place the mix of garlic and oil on a sheet pan and spread evenly. Bake for 2 hours.

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Seafood Salad
Blue Bayou

6 oz. Lobster Tail, cooked, no shell
1 Tbl. Celery, finely diced
1 tsp. Green Onions, finely chopped
1 tsp. Lemon Juice
2 tsp. Mayonnaise
1 tsp. Dijon Mustard
Dash White Pepper
Dash Tabasco sauce
Salt To taste

Slice four thin (1/8") lobster medallions for garnish. Dice the rest
into ¼" cubes for use in salad mixture. Combine all ingredients and
store in refrigerator.

Garnish

Cucumber, thinly sliced (approx. 22 pieces)
½ small Smoked Salmon
2 slices Cooked shrimp, shell off
2 Cooked crab claws
2 Enoki mushrooms
12 pieces Diced Tomato
2 Tbl. Radish sprouts
1 dozen springs Edible flower
1 Whole dill
1 sprig

Place cucumber slices around inside of a 2-3" cookie cutter on plate.
Fill with lobster salad mixture. Remove cookie cutter. Lay lobster
medallions on top. Garnish mold with tomato, flower, and dill. Roll
salmon slice around six mushrooms and garnish one on each side. Lay
shrimp and crab claws on sides of plate, garnishing with radish
sprouts.

<Source> intercotwest

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Breakfast Potatoes
Carnation Main Street – Disneyland

3 C. red potatoes, cut in ¾" cubes
1/3 C. onions, diced
5 Tbl. green bell peppers, diced
4 Tbl. red bell peppers, diced
1 Tbl. butter
½ tsp. parsley flakes
2 tsp. garlic powder
½ tsp. seasoned salt
Black pepper to taste
Oil for frying

In a deep fryer or skillet with 1-2 inches of oil, fry potatoes until golden brown; drain and set aside. Sauté onions and bell peppers in butter. Mix in potatoes. Add parsley, garlic powder, seasoned salt and black pepper. Serves 4-6.

<Source> Disney Magazine, Spring 1994

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Chocolate Soufflé
Hook's Pointe restaurant, Disneyland.

8 Oz plus 1 Tbl. unsalted butter, softened
1/3 C. plus 2 Tbl. sugar
6 Oz good-quality semisweet chocolate chips (1 C. )
3 large eggs
3 large egg yolks
1 tsp. vanilla extract
1/3 C. all-purpose flour
¼ tsp. kosher salt
Pistachio ice cream (if desired)
1 Tbl. chopped pistachio nuts (for garnish)
Fresh mint leaves (for garnish)

Preheat the oven to 425 degrees F. Lightly grease and sugar six 4-ounce or five 5-ounce ramekins or soufflé cups using a total of 1 Tbl. of butter and 2 Tbl. of sugar.

Place the remaining butter and the chocolate chips in the top of a double boiler and heat over simmering water until melted. Stir chocolate and butter to combine, and then set aside to cool to room temperature.

In a large bowl of an electric mixer, beat the eggs, yolks and the remaining sugar on high until ribbons form between a spoon or spatula and the batter, about 5 minutes. Scrape the sides of the bowl. Add vanilla extract and beat on high for 30 seconds. Using a rubber spatula, fold in the chocolate mixture.

Divide the batter evenly into the prepared soufflé cups (should be full or nearly full). Place the cups on a baking sheet on the center rack of the preheated oven and bake for 14 to 15 minutes. Remove the ramekins from the oven and let the soufflés sit at room temperature in the cups for 3 to 4 minutes but no more (any longer and the strupy middle will become solid). Run a knife around the cup edges, invert soufflés onto dessert plates, add a scoop of ice cream and garnish with chopped nuts and mint leaves.
Serves 5 to 6.

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Cornbread
Big Thunder Ranch – Disneyland

½ c vegetable oil
1 c sugar
2 eggs
2½ c water
2½ c all- purpose flour
1 c pastry flour
½ c powdered milk
2 T baking powder
1 T salt
1 T vanilla
1 c yellow cornmeal

Preheat oven to 400 degrees F. Grease 9X13" baking pan. Set aside. In a large bowl blend together oil, sugar and eggs for two minutes. Add 2 cups of the water and mix until blended with sugar mixture. Add flours, powdered milk, baking powder, salt and vanilla. Mix ten minutes al low speed. Add remaining ½ cup water and cornmeal. Mix five minutes more. Pour into prepared pan. Bake 40 to 50 minutes or until golden brown and tester comes out clean. Serve with Honey Butter. Serves 12.

<Source> Disney News, Summer 1988

piratesmate

07-17-2008, 10:00 AM

COUNT DOWN CHICKEN FUSILLI
Redd Rockett's Pizza Port – DL

5 oz. Alfredo sauce mix (dry mix, such as Knorr)
1 C. heavy cream
1 C. low fat milk
1 C. water
2 oz. grated Parmesan cheese
1 oz. sun-dried tomato crumbles (reconstituted)
3 oz. Pesto sauce (prepared sauce)
2 lb. dry fusilli pasta
1 lb. sliced smoked chicken breast

Prepare the Alfredo sauce, according to package directions, using the cream, milk and water in place of any liquid the mix calls for. Mix in pesto sauce.

Cook pasta until al dente. Drain well. Place in serving bowl, top with chicken, sauce, grated cheese and tomatoes. Mix and serve. Serves 4-6 people.

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Disneyland Fantasia Ice Cream
This recipe comes from the Cast Members who work on Main Street's Ice Cream store.
Ingredients
Burgundy cherries
Pistachio nuts
Banana-flavored ice cream
Directions
Combine cherries and pistachios with banana-flavored ice cream and mix together.

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Dungeness Crab Salad With Butternut Squash and Apple-Wood-Smoked Bacon
Chef Andrew Sutton, Napa Rose, Grand Californian
Yield: 6 servings

1 tsp canola or vegetable oil
1 c peeled, diced butternut squash
1 lb cooked Dungeness crab
1/3 c crumbled crisp-cooked bacon
1/3 c seeded, cored, diced red bell pepper
1/3 c diced apple
2 fresh jalapenos, seeded, veins removed, minced; see cook's notes
3 green onions, trimmed, thinly sliced, include about 1/3 dark green stalks
Zest (finely minced colored part of peel) of 1 orange
1 Tbl chopped cilantro
2 Tbl sour cream
3 Tbl mayonnaise

For serving: Toasted brioche, toasted Hawaiian bread or toasted pita bread, cut in triangles

Cook's notes: Use caution when working with fresh chilies. Wash hands and work surface thoroughly afterward; do NOT touch eyes or face.

Heat oil in small skillet on medium-high. Add squash and cook, stirring occasionally, until tender. Cool.

Combine all ingredients in large bowl; fold to combine. Cover and chill up to 2 hours. Taste and adjust seasoning if needed. Mound in center of 6 salad plates. Garnish with toast triangles. Serve.

<Source> Andrew Sutton, executive chef, Napa Rose restaurant, Anaheim

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Eggplant Florentine with Forest Mushrooms
Café Villa Verde - Disneyland Hotel

4 pkg. fresh spinach, stems removed and chopped (or 1 to 1½ C. frozen)
1 C. ricotta cheese
2 Tbl. garlic, minced
¼ C. pine nuts, chopped
2 Tbl. clarified butter
1 eggplant
Flour
Marinara Sauce
Pesto Sauce
2 to 3 forest mushrooms per serving (2 rolls)
1 oz. Mozzarella cheese, grated per serving (2 rolls)

In a heated skillet, brown the garlic in butter and sauté spinach. Allow to cool. Mix in ricotta cheese. Set aside.

Peel the eggplant racetrack style: Peel lengthwise 1" then leave unpeeled 1" and so on until completed around entire eggplant. Slice into ¼" thick slices. Dredge in flour and sauté quickly for 15 seconds on each side to produce a pliable leaf.

Place some spinach filling on each eggplant leaf and roll into a cannoli shape. Place rolls in a lightly oiled baking pan. Top the rolls with marinara sauce and mozzarella cheese. Bake in a 350 degree oven just until browned.

Serve 2 rolls with 1 oz. basil pesto sauce and Forest mushrooms on the side.

Marinara Sauce

1 to 1½ C. diced tomatoes
4 C. tomato sauce
¾ C. onion, finely chopped
2 Tbl. garlic, finely chopped
2 Tbl. olive oil
pinch of each: oregano, thyme, basil, sugar
salt and pepper to taste

Sauté onion and garlic in olive oil until lightly brown. Add tomato sauce and diced tomatoes. Simmer for 15 minutes, stirring often. Add remaining ingredients and continue simmering for 15 minutes. Adjust seasonings to taste.

Pesto Sauce

4 C. fresh basil leaves, stems removed and coarsely chopped, lightly packed
OR
2 C. fresh, flat leaf Italian parsley, coarsely chopped PLUS 2 Tbl. dried basil leaves
1 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic, chopped
¼ C. pine nuts or walnuts, finely chopped
2 C. olive oil
1 C. freshly grated Romano or Parmesan cheese

Combine the basil or parsley/dried basil, salt, pepper, garlic, nuts and 1 C. olive oil in a blender jar. Blend them at high speed until ingredients are smooth, stopping the blender every 5-6 seconds to push herbs down with a rubber spatula. Sauce should be thin enough to run off the spatula easily. If it seems to thick, add in extra oil until the consistency is proper. Transfer the sauce to a bowl and add in the grated cheese.

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Goofy's Hot Chocolate Cake
Goofy's Kitchen, Disneyland

Cake

Bake or purchase an angel food cake.
Cut the cake into 1½ inch cubes.

Hot Chocolate Sauce

¼ cup of heavy cream.
2 lbs of dark chocolate ( chocolate chips can be used)
Heat the cream in a sauce pan. Add chocolate and stir until completely melted and smooth.

To assemble individual servings

Place 6 cubes in a serving dish and pour desired amount of hot chocolate sauce over the cake.

Topping
Top with white chocolate shavings or your favorite topping of cherry filling, raspberry filling or your favorite vanilla ice cream and don't forget the whipped cream!

Indexes complete through this post.

Tatania

07-17-2008, 03:05 PM

This recipe was given to us by a sous chef at the ESPN Club...very nice man!

Boo-Yeah Chili

Thanks so much for posting this. My son is a huge chili fan and I'll definately give this one a try when the weather cools down. :)

Made this last night and it's a very good dinner salad. I cut back on the oil in the dressing as it's a horrifyingly high number of calories otherwise. I think I used about 2/3 of a cup - just enough so it would emulsify.

Steakhouse Salad
Concourse Steakhouse, Disney's Contemporary Resort (from the Delicious Disney cookbook)
Serves 4

1 pound beef tenderloin tips, diced into ¼ inch cubes
1 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons minced garlic
2 teaspoon salt
1/4 cup vinegar
1 1/2 cups plus 2 tablespoons olive oil, divided
1 1/2 tablespoons dry mustard
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons white balsamic vinegar
4 cups chopped Bibb lettuce
1/2 cup diced tomatoes
1/4 cup thinly sliced red onion
1/2 cup crumbled goat cheese
2 tablespoons chopped chives
4 tortillas, grilled and quartered

1. In a large bowl, mix the beef tips with pepper, oregano, garlic, salt, vinegar, and 1/2 cup olive oil. Marinate at least two hours.
2. In a small bowl, whisk together dry mustard, sugar, salt, pepper, and vinegar; drizzle in 1 cup of olive oil, continuing to whisk. Set aside.
3. In a skillet over medium-high heat, sauté beef tips and remaining 2 tablespoons of olive oil until desired degree of doneness. Remove from stove and keep warm.
4. In a salad bowl, mix lettuce, tomatoes, onion, and beef. Garnish with goat cheese and chives, and serve with tortillas.

piratesmate

07-18-2008, 04:25 PM

This was posted in a separate thread. I'm just copying it over here so they're all in one place. ;)

It sounds wonderful - does anyone have it? (I hope, I hope!)
I just got back from a short trip to Disneyland and I'm still thinking about the wonderful salad with blackberry balsamic dressing I had at Goofy's Kitchen. Does anyone have the recipe for this dressing? Also, I'm going back to work in August and I'm wondering if there are any Disney cookbooks with good slow cooker recipes my family would enjoy. With four children ages 6 - 15 it's hard to please everyone.

The1MamaBuch

07-19-2008, 12:30 PM

desparatelydisney

07-19-2008, 03:22 PM

Looking for the recipe for the vegetarian lasagna from Chefs de France. It was very unusual and quite good. It is listed on the menu as follows...

Lasagnes de legumes du soleil a l'huile d'olive au thym - zucchini, eggplant, bell peppers, onions and tomato baked into thin layers of pasta

Thanks

Tatania

07-20-2008, 03:57 AM

Okay guys, I've scoured the Internet looking for recipes from Universal, Islands, and Citywalk for the recipe database I'm putting together for my husband, and cannot find any. Any clues as to where I can look?:cheer2: :dance3: :yay:

I've seen recipes here and there for Universal but nowhere near the amount there is for Disney. Have you tried the Universal theme parks websites?

A few to get you started are at the bottom of the recipe page at wdwluxuryguide.com (http://www.wdwluxuryguide.com/disneyrecipes.shtml) and the Orlando Sentinel has printed a few. This search engine is not great but a quick search turned up these (http://www.orlandosentinel.com/features/food/orl-db-recipes-search2,0,7523323,results.formprofile?Lib=turbine_ cdb_lib%3Aresult_doc_id+result_doc_rank+document_i d+cdb_num+cdb_01_txt+cdb_02_txt+cdb_03_txt+cdb_04_ txt+cdb_05_txt+cdb_06_txt+cdb_07_txt+cdb_08_txt+cd b_09_txt+cdb_10_txt+cdb_11_txt+cdb_12_txt+cdb_13_t xt+cdb_14_txt+cdb_15_txt+cdb_16_txt+cdb_17_txt+cdb _18_txt+cdb_19_txt+cdb_20_txt+cdb_21_txt+cdb_22_tx t+cdb_23_txt+cdb_24_txt&SortBy=COMPOSITE_RANK+desc&PageSize=30&Page=1&MinCoarseRank=500&QueryType=CONCEPT&Query=Universal):

Tatania

07-20-2008, 04:30 AM

I was going to post reviews of 2 appetizers I made for a “potluck” birthday party in the "review" thread but I don’t see the recipes in our index. I guess I’ll review them here and post the recipes. There are pictures of the dishes as served in the Disney restaurants and a picture of my dish.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Grilled_Prosciutto_Fig_Stuffed_Napa.jpg
Napa Rose Grilled Figs

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/GrilledProsciuttoFigs_NapaRose.jpg
My Grilled Figs

Grilled Prosciutto Figs Stuffed with Cambozola Cheese
Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton, Executive Chef
Serves 8-10 people (as an hors d–oeuvre)

12 Large Turkey, black Mission or green Kadota figs
4-6 ounces Cambozola cheese or a mild bleu cheese
3 tablespoons balsamic vinegar
1 teaspoon sugar
12 thin slices of prosciutto

Gently wash figs in a bowl of cold water by dipping. Remove stems with a paring knife and cut figs in half. Toss figs with sugar and balsamic vinegar in bowl and allow them to marinate for 20-30 minutes. Place figs ‘cut side’ up and fill with a small cube of the Cambozola cheese (approximately 1 teaspoon of cheese). Cut sliced prosciutto in half lengthwise, making ribbons. Wrap each fig with one ribbon of prosciutto and place on a tray. Store them in a refrigerator until ready to serve; this may be done early in the day, well before guests or family arrive.

To serve: Place figs on a hot grill. Cook for 1 minute on the cut side. Flip figs and continue cooking them on the skin side for an additional 5 minutes. Serve hot with a glass of sauvignon blanc wine. The figs may also be baked in the oven for 7-10 minutes at 350 degrees.

Chef's note: This is a yummy light hors d–oeuvre, appetizer or addition to a salad. They are so easy to make and travel well, which makes them just perfect for picnics, parties or tailgating.
Cambozola is a blue vein brie cheese. The flavor is just wonderful but the bleu-cheese flavor is very mild, making the cheese a crowd pleaser.

My Review – The most popular appetizer at the birthday party. 100% rave reviews. For some reason I couldn't find figs anywhere (and I looked everywhere for two days). I had to use mainly small, in some cases unripe figs and dug out a little hole to get the cheese in them. I wrapped them in the prosciutto which had been cut in half lengthwise ( but hardly made “ribbons” as the recipe suggests) and then tied it like a little parcel with fresh chives. They were grilled on the BBQ and left on for about 10 minutes until the prosciutto was well cooked.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/GrilledFigs_Artistpoint.jpg
Photo from Artist's Point

Grilled Rosemary-Skewered Figs with Prosciutto
from Artist Point, Wilderness Lodge
Serves: 8

6 ripe (fresh) figs
8 sturdy 6-inch-long rosemary sprigs
6 slices prosciutto

Wash the figs thoroughly. If you are using green Calimyrna figs (from California) or Turkish figs, cut each one into quarters; if you are using smaller Black Mission figs, cut each one in half.
Slice a piece of prosciutto the long way to about the same width as the halved or quartered fig and roll the fig in it. Continue with the remaining figs. Strip the leaves from each sprig of rosemary, leaving an inch of green at one end. Slide 3 prosciutto-wrapped figs onto each rosemary skewer and grill until the prosciutto is crispy. Serve immediately. This is a filling appetizer and 1 skewer per guest should be plenty.

My Review: I marinated the figs as in the Napa Rose, then wrapped them in the prosciutto before grilling them on some fairly thick rosemary stems. It’s probably better not to grill these on a barbecue (rather use an indoor grill) as the rosemary leaves get very dry and fall off. This is also very good recipe but the figs stuffed with blue cheese is better.

Pap Squares with Tomato Chutney
Epcot Food and Wine Festival, Africa

Paps Square:
2 qts. boiling water
2 1/2 C. white corn flour
salt and pepper to taste

In a small pot, heat water until boiling. Add corn flour and salt to taste. Stir and cook thoroughly. Place the cooked pap on half sheet pan and let cool until it gets hard, in refrigerator. Cut into squares for serving. Can be served with chutney or any choice of sauce.
Note: This is a basic staple of African meals but can be used as an appetizer.

Tomato Chutney
1 1/2 C. sugar
1/2 C. cool water
1 C. malt vinegar
1 qt. tomatoes, peeled and diced
1 1/2 T. Jalapeno, seeded and minced
2 T. fresh minced ginger
1 T. coriander, toast and grind seeds
1 t. cardamom powder
1/2 t. red chili flakes

In a non-reactive saucepan, combine sugar and water. Bring to a boil over high heat. Do not stir or move in any way. Cook until amber colored. Remove from heat and add malt vinegar. Beware of steam.

Add all other ingredients except the tomatoes, stir and bring to a simmer. Allow liquid to reduce and thicken to a syrup consistency. Add the tomatoes and let simmer for 5 minutes, stir well. Remove from heat and cool in refrigerator. Do not over cook the tomatoes.

My Review – See Pap Squares (Boma) for comments on making Pap.
Tomato Chutney - This is an unusual way of making tomato chutney because other recipes have you salting the tomatoes the night before to draw all the water out, then frying the tomatoes with onions, then boiling till thick in vinegar/sugar etc. Even after seeding the tomatoes and squeezing out most of the liquid, the chutney turned very liquid after I added the tomatoes to the syrup. It stayed liquid after being chilled. I reboiled it for another hour till it had a nice thick consistency. I served it over fried polenta rounds (see disaster when making Pap) and it was very good.

Pap Squares
from Boma, Animal Kingdom Lodge
Yield: 4 servings
2 cups Water, boiling hot
1 cup White corn flour (maize meal)
2 t. Butter
To taste Salt and pepper

In a pot heat ¾ of the water. Make a slurry with the corn flour and the rest of the water. Temper the slurry mixture with the boiling water and return everything to the stove. Add the butter and the seasonings. Check flavors and adjust if needed. Pour onto paper lined sheet trays and chill.
Cut into squares. Top with chutney.

My Review – I was hoping to have a firm polenta type square that people could pick up and top with the tomato chutney as an appetizer. The first problem was, I couldn’t find white corn flour anywhere, so instead used a yellow corn flour. First I tried the Boma method and when the slurry was returned to the boiling water it went completely lumpy. That mix ended up in the toilet so I tried the Epcot method. This also ended up lumpy and needed to go in the blender to get smooth. After boiling for approximately 30 minutes it didn’t seem to get any thicker so I poured it into the pan. When chilled, it was the consistency of a pudding and could never have been used as a finger food – even after frying it with the polenta circles that I had to run out and buy as a substitute. I probably should've let it boil much longer - but I don't think this would ever make firm polenta-like squares. This is like the Zimbabwean Sadza (which is like a big dumpling or mashed potatoes) and the method described above is the same one used to make Sadza. By way of comparison:

Sadza, Isitshwala or Pap Ingredients
To make traditional Zimbabwean Sadza (Pap) you will need:
2 - 4 cups white mielie meal / cornmeal / maize meal.
water

To make the Sadza:
First boil about 4 cups of the water in a pot.
Set aside about 1/4 of your mielie meal and mix the rest with about 3 or 4 cups of water to make a thick paste - make sure you have a strong arm and wooden spoon!
Then slowly add this paste to the boiling water, stirring all the time, this will prevent lumps from forming and bring to the boil again, dont talk too much with your friends around the braai or it will stick and burn the bottom of the pot (at least 25 min.) Keep cooking and stiring for a few more minutes.
Then slowly add the remaining mielie meal to the pot. The sadza should be very thick and smooth, it should then begin to pull away from the sides of the pot and form a large ball. Cook for a few minutes more.
Thats it, then transfer it to a bowl and serve your sadza (or pap) with relish (like Chakalaka) or meat (nyama).

Momelie

07-22-2008, 08:17 PM

We were at the Rose and Crown this weekend, and ordered the cheese plate appetizer. We all fell in love with the Stilton cheese in puff pastry that was on there.

I'd love to recreate it - anybody have the recipe? I asked at the restaurant, but was told that they didn't have it? Go figure!

A million thanks in advance!

munchkinsmom

07-22-2008, 09:37 PM

Does anyone have the recipe (or know the link, if already posted) to the Blue Cheese and Grape Pizza they serve at the Palo Restaurant on the Disney Cruise Lines? It was yummy!

Tatania

07-23-2008, 03:18 PM

Does anybody know the recipe for the Captain's Mai Tai available from the Territory Lounge and Hurricane Hanna's? The search feature isn't working again so I'm not sure if it's already here.

Thanks in advance!

Captain’s Mai Tai
Territory Lounge, Disney’s Wilderness Lodge
Serving Size: 1

1 Oz Captain Morgan Original Spiced Rum
3/4 Oz Amaretto
4 Oz Pineapple Juice
1/2 Oz Lime Juice
1/4 Oz Grenadine
1/4 Oz Myers’s Rum Float
Glass: Hurricane
Garnish: Pineapple wedge

Method
1. Add all but Myers’s Rum in a mixing glass over ice.
2. Shake.
3. Pour in Hurricane glass and add float of Myers’s Rum.
4. Garnish with Pineapple wedge and serve.

We were at the Rose and Crown this weekend, and ordered the cheese plate appetizer. We all fell in love with the Stilton cheese in puff pastry that was on there.

I'd love to recreate it - anybody have the recipe? I asked at the restaurant, but was told that they didn't have it? Go figure!

A million thanks in advance!

Unfortunately when a restaurant says it doesn't have the recipe, it's the same thing we'll be told if we call them or write them. There are dishes that the Disney chefs can't or won't share. In the case of Chef Mickey's at the Contemporary some requested recipes were written in such a large bulk that they wouldn't share them with me. In other cases they tell you that the recipe is not written down yet (I'm sure that means in a smaller quantity as well because the kitchen HAS to have some sort of recipe to make an item) or that it's a proprietary thing and they won't share it. It's sad but there's nothing we can do about it. :sad2:

Sweet and Spicy Ribs
From the kitchens of the Walt Disney World Swan and Dolphin Resort
Serves: 4

1/2 Cup Olive Oil
3 Each Sweet Onion (finely chopped)
6 Tbsp. Garlic (approximately 10 cloves, chopped)
5 Tsp. Oregano (chopped)
5 Tsp. Black Pepper
3 Tsp. Paprika
3 Tsp. Cayenne
3 Tsp. Crushed Red Pepper
3 Cups Ketchup
3 Cups Honey
2 Cups Dijon Mustard
2 1/4 Cups White Vinegar
1 Cup Beef Stock
8 Oz. Brown Sugar
2 Slab St. Louis Style Spare Ribs (4 # average)

Method of Preparation:
Prepare the sauce first. Sauté onion and garlic in olive oil. Add oregano, black pepper, paprika, cayenne, and crushed red pepper. Add ketchup and mustard. Cook until slightly thickened. Add vinegar and beef stock. Puree sauce. Cook for approximately 15 minutes. Place ribs in roasting pan, presentation side down. Pour sauce over top. Wrap pan tightly with aluminum foil. Cook at 350° for approximately 2.5 hours. (Note: Ribs are done when they fall off the bone.) Reduce sauce to your desired consistency.

Presentation:
On a presentation plate, place rib in the center. Spoon some sauce on top of the rib. Place some mixed greens on the side. Serve.

ecuagoddess

07-23-2008, 04:25 PM

I should be receiving the recipes for the Taste of Africa dips from Jiko and the Pan-Seared Tilapia from Coral Reef soon. I'll post them as soon as I get them.

desparatelydisney

07-23-2008, 07:07 PM

Thanks for your help Tatania. :thumbsup2

lasagnes de legumes du soleil a l'huile d'olive au thym (Vegetable Lasagna)
Chefs de France

1 cup shredded Swiss cheese
2 red bell peppers cut in ½” cubes
2 green bell peppers cut in ½” cubes
1 lb eggplant cut in ½” cubes
1 lb zucchini cut in ½” cubes
1 ½ cup tomato sauce
1 large onion cut in ½” cubes
5 pasta sheets
Sprig of thyme & rosemary
2 cloves of garlic
¼ cup olive oil

Sauté eggplant, zucchini, onions & peppers together in olive oil. Mix in all remaining ingredients and let simmer on low until egg plant is fully cooked. Layer pasta sheets in bottom of casserole dish, add vegetables and layer another of the pasta sheets and vegetables, leaving the top layer pasta. Sprinkle the cheese and bake in a 350˚ oven for 25 minutes.

quiltymom

07-23-2008, 07:10 PM

foodlover_US

07-24-2008, 01:20 AM

Hi qualitymom.

I am giving you the chicken salad recipe which I usually follow. It's easy to prepare ::wizard:

Ingredients

1 whole chicken breast, cooked & diced
2 tbsp. sesame seeds
2 tsp. slivered almonds
1/2 head cabbage, sliced
3 green onions & tops, sliced
1 sm. pkg. Oriental noodles (Oodles of noodles), uncooked & crushed

Mix above ingredients together.

DRESSING:

1/2 c. oil
2 tbsp. sugar
1 tsp. msg
1 tsp. salt
1/2 tsp. black pepper
3 tbsp. vinegar

Mix dressing, pour over salad. Chill 3 hours.

greeneeyes

07-24-2008, 08:26 AM

lasagnes de legumes du soleil a l'huile d'olive au thym (Vegetable Lasagna)
Chefs de France

1 cup shredded Swiss cheese
2 red bell peppers cut in ½” cubes
2 green bell peppers cut in ½” cubes
1 lb eggplant cut in ½” cubes
1 lb zucchini cut in ½” cubes
1 ½ cup tomato sauce
1 large onion cut in ½” cubes
5 pasta sheets
Sprig of thyme & rosemary
2 cloves of garlic
¼ cup olive oil

Sauté eggplant, zucchini, onions & peppers together in olive oil. Mix in all remaining ingredients and let simmer on low until egg plant is fully cooked. Layer pasta sheets in bottom of casserole dish, add vegetables and layer another of the pasta sheets and vegetables, leaving the top layer pasta. Sprinkle the cheese and bake in a 350˚ oven for 25 minutes.

That sounds delicious! I can't wait to make it. :thumbsup2

piratesmate

07-24-2008, 11:09 AM

Today I thought I’d share more of the Disneyland recipes I’ve collected.

= = = = = = = = = = = =
Grilled Corn Potato Salad
from Napa Rose, Grand Californian
Serves 6

1½ lb potatoes (fingerling, red new or gold)
2 c grilled corn kernels, approximately 5 cobs (I like to shuck the corn, boil, brush the cobs with oil, salt, pepper and lime juice, then grill on all sides.)
1 c creamed corn
1 c cut green beans, blanched
2/3 c grilled red onions (cut onion into rings, then grill the same way as the corn)
2 Tbl chopped thyme
1 Tbl each chopped sage and chopped parsley
½ c sour cream
2 Tbl lemon juice
salt and pepper to taste
Grill corn and onions. Cut potatoes into bite-sized wedges. Place the potatoes in cold water and bring to a boil. Boil for approximately 20 minutes or until just tender. Drain off all water and season potatoes, while warm, with salt and pepper. Place warm potatoes in a mixing bowl and add all other ingredients. You can now serve or chill and serve tomorrow after re-heating.

= = = = = = = = = = = =
GRILLED VEGETABLE AND BEEF SALAD
Chef Bill Orton jazzes up the cuisine at Disney's PCH Grill

Salt and pepper
16 oz. New York sirloin strip
Nonstick cooking spray
8 oz. fresh asparagus
4 oz. sliced zucchini
4 oz. yellow squash
2 navel oranges, peeled and sliced across the grain in circles
2 peaches, stoned and quartered
1 small sweet onion (such as Maui or Vidalia), thinly sliced
Cilantro, for garnish (optional)

First, salt and pepper the steak and grill rare. Spray the asparagus and the squash with the oil, and season with salt and pepper. Grill the vegetables until tender and then grill the fruit. Arrange the vegetables and fruit on a plate. Slice the steak thinly on the diagonal and place on top of the grilled fruit and vegetables. Garnish with thinly sliced onions and fresh cilantro. Drizzle vinaigrette dressing on top and serve.

VINAIGRETTE DRESSING
2 Tb chicken stock
2 Tbl hoisin sauce
1 tsp soy sauce
2 Tbl olive oil
2 Tb rice-wine vinegar
1 Tbl chopped garlic
1 tsp chopped ginger
1 tsp Dijon mustard
Salt and pepper to taste

Combine all ingredients and whisk together.

= = = = = = = = = = = =
HAWAIIAN GINGER DRESSING
Tahitian Terrace, Disneyland
Yield: 1½ cups.

7 Tbl Regina red wine vinegar
5 Tbl salad oil
3 Tbl cut up, peeled fresh ginger
1 tsp garlic salt
8 Tbl crushed pineapple
3 Tbl sugar
1/8 tsp MSG, if desired

In a blender, combine vinegar, oil and fresh ginger. Blend well on high speed (15 seconds). Add salt, pineapple, sugar and M.S.G., if used. Blend for another 15 seconds. Refrigerate any unused portion.

= = = = = = = = = = = =
Korean Sauce (beef dip)
from Bengal BBQ

WARNING: Very Hot Sauce
1 cup Soy Sauce
1½ cup Water
1 Tbl Ground Black Pepper
3 Tbl Sesame Seed Oil
1 tsp Ground Red Pepper
½ tsp Cayenne Pepper
1 Tbl Fresh Garlic
1 Tbl Corn Starch

Mix all ingredients except cornstarch. Bring to a slow boil over medium heat. Add cornstarch to thicken.

= = = = = = = = = = = =
Mashed Pepper Potatoes
Strombolis Ristorante, Disneyland

6 large potatoes, peeled and quartered
1 tsp chopped garlic
1 tsp chicken bouillon granules or 1 bouillon cube
2 large yellow peppers, roasted and peeled
1 tsp prepared horseradish
1 Tbl sour cream
Salt

Place potatoes in a medium sized pot. Cover with water and add garlic and chicken bouillon. Bring to a boil and cook, uncovered, 15 to 20 minutes or until soft. Drain, reserving cooking liquid.

While potatoes are cooking, purée peppers, horseradish and sour cream in a blender. Place in large mixing bowl with potatoes and mash together, adding reserved water as necessary. Salt to taste.

piratesmate

07-24-2008, 11:39 AM

I’m wondering if anyone can help me with this. A while ago I was looking for a Mango Salsa recipe & someone sent this one to me saying it was from Disneyland. When I Google it, however, I see this identical recipe on Family Fun Magazine. Does anyone know if this is truly from DL? I'd just like to get it identified correctly.

= = = = = = = = = = = =
Mango Salsa
Makes 1 cup.

1 ripe mango
2 Tbl minced cilantro leaves
1 tsp of olive oil
juice from 1 lemon
¼ c diced red bell pepper
¼ c diced green bell pepper

1. Peel and dice 1 ripe mango.
2. In a mixing bowl, combine the mango, cilantro, olive oil, lemon juice & bell pepper.

= = = = = = = = = = = =
And here are several from Disneyland Paris...

LEMON TART
from Disneyland Paris

Ingredients for Pate Sucreé:
1 1/8 c sifted, white all-purpose flour
3½ Tbl cold, unsalted butter
3/8 c lightly packed confectioner's sugar
1 large, fresh egg
pinch salt

Filling:
9 large, fresh whole eggs
3 large, fresh egg yolks
9 fresh lemons, juiced
zest 4 fresh lemons

Filling: Whisk all of the ingredients together, refrigerate overnight.

Pate Sucreé: Beat the sugar, eggs, and salt together in a bowl, using a whisk, until the mixture is foamy, and has doubled in volume. Add the sifted flour all at once and incorporate quickly into the egg mixture, using a wooden spoon. Lift the egg/flour mixture from the bowl and rub it between your fingers until it resembles very coarse meal. Tip the mixture onto a lightly floured pastry board, quickly work in the cold butter. Work the pastry only until the mixture will for a loose ball. Wrap in very lightly floured pastry board, and roll it to about 1/4 inch thickness, 11 inches in diameter. Fill a 9-inch pastry shell with the pastry, trim excess. Dock the bottom of the pastry all over with the tines of a fork, cover and let rest for 45 minutes. Bake in a pre-heated 350 degree oven on a sheet pan, until just blonde, about 10 to 15 minutes. Let cool.

Tart: If filling mixture has separated, lightly whisk to re-incorporate. Brush the tart shell with egg white or milk, place in pre-heated 350-degree oven for one to two minutes. Fill the tart with lemon filling, place in pre-heated 350-degree oven on the center of a sheet pan, and bake for 20 to 25 minutes until set. Chill and serve, garnish with soft whipped cream, if desired.

= = = = = = = = = = = =
Saumon Roti a L'Effilochee D'Endives
(Roasted Salmon over Shredded, Sautéed Endives)
Disneyland Paris

2 filets salmon, about 8 oz each
1 Tbl olive oil
salt and pepper to taste
1 lb endives
1½ Tbl butter
salt, pepper, lemon juice to taste

Red Bell Pepper Sauce

1½ Tbl shallots, finely chopped
½ c white wine
1/3 c fish stock
2/3 c heavy cream
½ c red bell pepper, very finely chopped

Sauce
In a saucepan, sauté shallots in a teaspoon or so of butter until transparent. Add white wine and reduce (simmer) the mixture until it reaches a pasty consistency (about 1/2 hr). Add fish stock, heavy cream and bell pepper. Simmer slowly until creamy (40 minutes or so, depending on desired consistency).

Endives
After washing endives, cut in two lengthwise then remove the tough centers and bases. Cut julienne style into very thin strips and stack together. Melt butter in large frying pan and add endives. Sauté for about 1/2 hr at medium heat until cooked through. When finished, the endives should be soft, moldable, brownish, almost transparent and their sharp bitterness should be replaced by a milder taste. Lightly salt and pepper, then add a little lemon juice.

Salmon
Preheat oven to 400 degrees F, and stove to high heat. In a nonstick frying pan, heat olive oil until very hot, then sear the salmon on both sides until brown. Salt and pepper both sides of salmon, place in a roasting pan and roast for about 5 minutes.

Dish Display
Place half of the sautéed endives on the left side of the plate in a rounded, flattened shape to create a "carpet" on which to place the salmon. Using half of the sauce, pour most of it on the lower portion of the plate, drizzle some of it around and over the endives and save the rest. Place the salmon filet on top of the endive "carpet" and pour the remaining sauce portion over the salmon. Serve with colorful steamed baby vegetables if desired and French bread on the side.

= = = = = = = = = = = =
Tarte Chaude Au Chocolat
Disneyland Paris

8 oz Bitter sweet chocolate
¼ c Sugar
½ c Heavy cream
2 Whole eggs
1 tsp Rum
1 tsp Extract of coffee (made by preparing a very strong expresso)
1/8 tsp Vanilla
6 Non-stick tart molds, buttered and floured
6 Pie crust -- shaped into shapes comparable in size to the tart molds, baked to a golden brown, cooled and set aside

Melt the chocolate in a double boiler (chocolate should be 125 degrees). In a mixing bowl, combine the eggs with the sugar, rum, extract of coffee and vanilla. Turn the melted chocolate in to the mixture and stir. Add the heavy cream and mix with a fork until smooth. Divide the mixture into molds and bake at 250 degrees for 20-25 minutes. Let cool for 20 minutes. Turn out molds and serve each atop a disc of pie crust. A tea biscuit can be used for tart crust, such as a Rich Tea Biscuit by Peek feans or Marias by Mother's cookies. If desired, serve with Creme anglaise and a small scoop of vanilla or *Marsala Ice Cream.

Marsala Ice Cream

1 qt vanilla ice cream, softened
½ c marsala wine (or to taste)

Mix the wine into the softened ice cream (or add towards the end of the mixing procedure of your own ice cream recipe). Re-freeze.

<Source> Disney Magazine, Spring 1996

Indexes are complete through this post.

PNWmom

07-24-2008, 12:16 PM

Family Fun Magazine is owned by Disney so there is a strong chance it is a true Disney recipe.

Tatania

07-24-2008, 03:10 PM

Thanks for your help Tatania. :thumbsup2

lasagnes de legumes du soleil a l'huile d'olive au thym (Vegetable Lasagna)
.

I'm SO glad the contact worked out for you :thumbsup2 :banana:

Family Fun Magazine is owned by Disney so there is a strong chance it is a true Disney recipe.

Usually if it's a recipe from the parks it will credit the recipe to the chef or restaurant. I get the online version sent every week and there are lots of recipes but I haven't seen one from the parks in a LONG time now. :sad1:

Tatania

07-24-2008, 03:14 PM

I had a wonderful Oriental Chicken salad at the Pacific Wharf Cafe in California Adventure last month, and I'm now looking for the recipe! They said that it was part of the F&WF, but not which year.

If anyone can help, that would be fantastic! Thanks!

Could it be similar to this recipe? - Pacific Wharf Café: Sonoma Chicken and Apple Salad - page 126

http://land.allears.net/blogs/lauragilbreath/souffle7.jpg
This dessert was made at Sweet Sundays demonstration of this year's Disneyland Food and Wine Festival.

Chocolate Souffle
DL Food and Wine Festival, Jorge Sotelo (Napa Rose pastry chef)
Makes 8 servings

6-1/2 ounces 62% Scharffen Berger Dark chocolate (or other chocolate with cocoa content no higher than 72%)
1/2 C. plus 6 T unsalted butter
5 large eggs, separated - bring to room temperature before separating, 4 hours or overnight
1/4 C. plus 3 T sugar
1 T all purpose flour

Preheat oven to 375 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter over the pan of water. Heat, stirring occasionally, until the mixture is melted.
In a mixing bowl, whisk the egg yolks and 1/4 cup sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.
Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 T of sugar and whip with an electric mixture on medium speed until soft peaks form. Gradually add 1-1/2 tablespoons more sugar. Turn the speed to high and add the last 1-1/2 tablespoons sugar and whip until the whites form stiff peaks. Fold the chocolate mixture into the egg whites.
Divide the mixture among 8 buttered ramekins, filled 3/4 full. Place the ramekins on a baking tray and bake about 9 to 10 minutes. The tops should be puffed and feel firm to the touch but are very liquid in the center. The finished soufflé is garnished with a white chocolate medallion, a crunchy cookie and a scoop of vanilla ice cream.
The batter can be made the day before and poured into the ramekins. Remove from the refrigerator one hour before baking.

I posted this in another thread, but I guess it belongs here... just want to see if someone has it. I will forever be in your debt! :worship:

Does anyone have the recipe for the Valrhona Chocolate Truffle Cake served at Artist Point? I don't know if they'd even give that out or sell it, but I had some at our Disneymoon a couple of years ago and have been CRAVING it for some time now. If only they could MAIL me some... I'm getting DESPERATE to have it!
Thoughts? Recipes?

Thanks in advance!

:yay:

Apparently this is the signature dessert at Napa Rose in DL, so perhaps the pastry chef (above) can be asked for the recipe. Laura Gilbreath at AllEars.net blogs about DL and WDW and she mentioned the dessert in a Napa Rose review: http://land.allears.net/blogs/lauragilbreath/

greeneeyes

07-24-2008, 04:40 PM

quiltymom

07-25-2008, 11:30 AM

Hi qualitymom.

I am giving you the chicken salad recipe which I usually follow. It's easy to prepare ::wizard:

Thanks so much!

Tatania

07-29-2008, 05:48 PM

Originally Posted by busybeemom
I just got back from a short trip to Disneyland and I'm still thinking about the wonderful salad with blackberry balsamic dressing I had at Goofy's Kitchen. Does anyone have the recipe for this dressing?

DL Guest Relations responded: Unfortunately, we are unable to assist in your request for our salad dressing. We apologize for any disappointment this may cause you and your family.

Tatania

07-30-2008, 05:04 AM

From the Orlando Sentinal, July 30, '08

Stir-Fried Noodles
'Ohana, Polynesian Resort, WDW
Yield: 4 servings

1 tablespoon canola oil
1 teaspoon each, puréed: garlic and ginger
1/4 cup each, julienned: red pepper and pineapple
2 cups cooked udon noodles
Salt and pepper to taste
1 teaspoon chopped roasted peanuts

Peanut sauce
2 cloves garlic, peeled
2-inch piece ginger, peeled
1/2 cup peanut butter
1/4 cup each: soy sauce, sugar and water
1/8 cup diced Spanish onion
1 tablespoon chopped peanuts

1. For sauce, put ingredients in pan. Bring to boil, stirring. Turn heat to simmer, stirring occasionally. Simmer 10 minutes. Remove from heat, pour in blender. Pulse until smooth.

2. For noodles, heat canola oil in wok. Add garlic, ginger, red pepper and pineapple. Stir-fry until red peppers are tender but still firm. Season with salt and pepper. Add noodles. Stir-fry until noodles are heated. Add 1/2 cup peanut sauce to glaze ingredients. Garnish with nuts.

JodyLynC

07-30-2008, 06:59 AM

Tatania

07-30-2008, 05:04 PM

http://i80.photobucket.com/albums/j181/prinny27/HPIM2209.jpg

Tomato Salad
Narcoossee's, Grand Floridian Resort, WDW
Yield: 1 portion

4 oz. Heirloom Tomatoes
1 oz. Bibb lettuce
1.5 oz. Shaved Cantaloupe
.25 oz. Basil Chiffonade
1 oz. Prosciutto
1 oz. Fresh Mozzarella, from curd (recipe below) *
.25 oz. Mozzarella Foam (recipe below)
.25 oz. Aged Balsamic
.33 oz. Extra Virgin Olive Oil
.02 oz. Hawaiian Sea Salt

METHOD OF PREPARATION:
Mix the Tomatoes and Lettuce with Olive oil and Salt and Pepper.
Place on 1 side of the Diamond Plate and Top with Cantaloupe, Proscuitto, and Basil. Place Cheese slices on the other side, top with foam.
Drizzle with Vinegar, Finish with Sea Salt.
* the restaurant makes its own mozzarella cheese but you can buy a good quality fresh mozzarella.

Mozzarella Foam
Yield: 5 qt.

3.5 QT Heavy Cream
2 Lbs. Mozzarella Curd
1 oz. Kosher Salt

Bring the Cream and salt to a simmer. Melt in the curd. Cool and Strain. Run through the Blender to make smooth. Place in a Foamer with 2 charger canisters.

Fresh Mozzarella
Yield: 21 lb

21 lb. Polly-O Mozzarella Curd
3.5 cups (18 oz.)Kosher Salt
4 gal. (512 oz.) Water, Boiling

Break the curd into quarter sized pieces in a large lexan.
Remove the boiling water from the stove and place on the preparation table.
Place ice and water into a small lexan.
Pour the salt evenly over the curd and lightly toss.
Pour the hot water over the curd evenly one quart at a time.
When the curd pulls together, put on double gloves and pinch off a fist sized ball of Mozzarella and let it fall/pull down off one hand.
Gently fold the ball inside out gathering the ball at the bottom.
Place the formed ball into the ice water and continue until all the mozzarella is pulled.
Remove the balls from the ice water and wrap in plastic wrap.
Label, date and rotate. Lasts one week.

PNWmom

07-30-2008, 08:32 PM

piratesmate

07-31-2008, 09:21 AM

There seem to be multiple recipes for Tonga toast. One version calls for the bread to be dipped in an egg and milk mixture another does not, both say to deep fry the bread.

Blueberry French toast one version says it is Tonga toast but with blueberries instead of bananas. Another calls for the egg milk dip and then fried in butter.

So for those who have eaten Tonga toast was it dipped in the egg mixture before deep frying? For the blueberry French toast eaters was it pan fried or deep fried?

Hopefully we will be having both for breakfast tomorrow.

I'm sorry for the confusion...I think I'm the one who equated the Blueberry French Toast with the Tonga Toast. I only meant that it was thick slices of bread stuffed with fruit. As for dipping them in egg/milk, isn't that a given with French toast?? :confused3

I do have both versions of that recipe saved in my file & I copied them both on the same day in 2001 - so I don't know if one is an older version or what the deal is. The one where you soak it calls for 4" of oil to fry it in. The other is actual deep frying & requires a much shorter cooking time.

The WL toast is definitely pan fried in butter.

However you decide to make it, I hope you enjoy your toast! :teeth:

piratesmate

07-31-2008, 11:49 AM

I'm going to try to finish off my Disneyland folder today, but it will take a couple posts.
= = = = = = = = = = =
Mint Julep
New Orleans Square

1 cup Sugar
3 tsp Lime Juice Concentrate
3 cups Soda Water
6 Tbl Crème de Menthe
6 oz thawed Lemonade Concentrate

Dissolve sugar into soda water. Add lime juice and lemonade and bring to boil. Remove from heat and add Crème de Menthe. Chill. To serve, combine 3 parts syrup to 5 parts water.

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Choux Fritters
New Orleans Square
Yield: 3 dozen
½ cup butter or margarine
1 cup water, boiling
¼ tsp salt
1¾ cup all-purpose flour
4 eggs
4 cups vegetable oil
Granulated sugar
Melt butter in boiling water, add salt and flour and beat vigorously. Remove from fire as soon as mixture leaves side of pan. Transfer to mixer bowl, cool slightly. Add eggs, one at a time, beating after each addition.

Heat oil to 375 degrees. Dip a tablespoon first in hot oil, then in batter. Carefully drop tablespoonfuls of batter into hot oil and cook until brown on all sides. Remove from oil with a slotted spoon and drain on paper towels. Roll in granulated sugar and serve hot.
<Source> Guest Courtesy card via Internet

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Clam Chowder
New Orleans Square, Chef Ricky Hidalgo
Yield: 4-6 servings.
¼ lb butter
1½ cups chopped onion
1 cup chopped celery
¾ cup all purpose flour
1 quart milk
1½ cups chopped clams, reserving juice
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 cube instant chicken broth
¾ tsp salt
¼ tsp white pepper
¼ tsp thyme
1½ cups cooked and diced potatoes
In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Sautee until tender. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.

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New Orleans Square Gumbo (Steak, Chicken, Seafood, or Veggie)

1 lb Butter
1 lb Flour
22 cups Chicken Stock
6.5 oz Diced Celery
6.5 oz Diced Onions
½ lb Cooked Rice
¾ lb Diced Meat (Chicken, Steak, or Seafood)
2 cups Diced Tomatoes
½ lb Cut Okra
(To taste) Salt
1/8 oz White Pepper
1/8 oz Cayenne Pepper
1/8 oz Gumbo File
4 oz Roux (2 oz. Flour & 2 oz. Butter)
Melt butter in a sauce pan, add flour to make a roux (mix of butter and flour). Cook for ¼ hour, add onion and celery, cook for five minutes, add stock (can be made with a mix of water and chicken base) making sure roux is dissolved completely, simmer for 10 minutes, add remaining ingredients, return to a simmer. Adjust salt to taste.

(Note: if using seafood, add seafood at the last minute, making sure seafood is cooked before removing from pot).

[NOTE: You may notice by the amounts mentioned in the ingredients below that this is the mass-production recipe; you will probably want to adjust the quantity.]

<Source> Obtained from City Hall – via the Internet

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Rice Pilaf with Nuts
Aladdin's Oasis, Disneyland

2 c rice (parboiled)
¼ lb butter
1 oz pistachio nuts, shelled
1 oz pine nuts
1 oz hazelnuts, shelled
¼ tsp salt
1 oz raisins
1 oz canola oil
1 tsp chicken base or bouillon
5 c water

Roast nuts in oven at 315 degrees F for three minutes. Heat oil in sauce pan over medium heat. Add rice, roasted nuts and chicken base; sauté for about one minute. Add water and let rice cook for 10 minutes. Once all of the water is absorbed, add butter and raisins. Mix lightly. Serve hot with kebabs, steaks or chicken.

<Source> Disney Magazine, Fall 1994

piratesmate

07-31-2008, 11:50 AM

Roasted Red Pepper Dressing
Chef Ricky Hidalgo, Blue Bayou

2 Cups Roasted Red Pepper Puree
1 Pinch Cayenne Pepper
1 Pinch Black Pepper
2 Cups Italian Dressing
¼ tsp Salt (To Taste)

1. Rub peppers with salad oil. Roast about 1.5 pounds of red bell peppers, either over the flame or by placing the peppers in the oven at 400 degrees. Bake peppers for about 10 minutes or until the skin looks brown in color, as soon as they come out of the oven put them in a plastic bag and let them rest for about half an hour. Peel the peppers, get rid of all the skin and seeds. Put the peppers in a blender to make the puree.
2. Mix all the ingredients in a bowl and combine together well.

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SEAFOOD PASTA
DL Stromboli's Ristorante, Chef Shane Cassidy
Serves four

1 Tbl salt
2 Tbl olive oil
8 oz medium shrimp, peeled and deveined
8 oz sea scallops, whole
½ cup mushrooms, sliced
4 tsp garlic, chopped
4 tsp fresh basil, chopped, or 1 tsp dried
4 tsp fresh thyme, chopped, or 1 tsp dried
1 cup white wine
1 lb linguine
8 oz lobster meat, cooked and cut into chunks
1 cup fresh tomatoes, diced
Lemon, quartered, for garnish
Fresh basil sprigs, for garnish

In large pot bring 4 quarts of water to a boil; add salt. Place olive oil in large sauté pan. Add shrimp and scallops and sauté over moderately high heat until cooked through (2 to 3 minutes); add mushrooms, garlic and herbs. Add wine and deglaze pan, scraping up brown particles; cook until liquid is reduced by half.
Meanwhile, cook pasta according to manufacturer's directions; drain. Return cooked pasta to pot. Add lobster to seafood mixture and heat until warmed through. Add seafood mixture and tomatoes to pasta and toss gently. Place in warm bowls and garnish with a lemon wedge and fresh basil sprigs, if desired.

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Stuffed Andouille Mushroom
Blue Bayou, Chef Ricky Hidalgo

4 Mushroom Cups
½ oz Green Bell Pepper
½ oz Yellow Bell Pepper
2 Tbl Olive Oil
1 Pinch Salt
3 oz Andouille Sausage
½ oz Red Bell Pepper
½ oz Red Onion, thin sliced
2 Tbl Balsamic Vinegar
1 Pinch White Pepper

1. Stuff mushroom cups with Andouille sausage and place them on a cookie sheet.
2. Place mushroom in preheated oven for 350 degrees and cook for approximately 15 minutes or until they reach the 155 degree internal temperature. Place on the side.
3. In a sauté' pan, add the oil, bell peppers and onions. Cook for approximately 4 minutes or until the onion looks translucent. Add vinegar and cook for 30 seconds, add the salt and white pepper.
4. Place this pepper mix on a medium plate with the stuffed mushrooms on top.

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Thin and Crispy Turkey Pizza
Mission Tortilla Factory , DCA DL
Serves 4-6

6 Mission® Soft Taco Size Flour Tortillas
1 tsp Basil
1 tsp Oregano
¼ tsp Garlic Powder
3 tsp Olive Oil
¾ cup Mozzarella Cheese shredded
½ cup Turkey diced
1 Green or Red Bell Pepper diced
¾ cup Tomatoes diced

Heat oven to 400 degrees F. In a small bowl combine basil, oregano and olive oil. Lightly brush one side of each tortilla with the oil mixture. Sprinkle equal amounts of turkey, green pepper and tomatoes over tortillas. Top each pizza with cheese. Place directly on rack in middle of oven and bake for 8 minutes until crisp.

<Source> Mission Foods

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Tonkatsu Sauce (Chicken Marinade)
1 cup Teriyaki Sauce
1 cup Soy Sauce
1 Tbl Red Wine Vinegar
1 cup Brown Sugar
½ cup Sherry Cooking Wine
2 Whole Bay Leaf
1 Tbl Ground Black Pepper
3 Tbl Fresh Ginger Root
2 Tbl Fresh Garlic

Mix ingredients and marinate chicken overnight in your refrigerator.

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Yogurt and Dill Dip
Aladdin's Oasis, Disneyland

1 c full fat yogurt
¼ tsp garlic puree
½ c cucumber, peeled and chopped
¼ tsp salt
1 tsp fresh dill, chopped
3 Lahvash/Lavosh bread
1 pita bread

Sprinkle salt over chopped cucumber and let stand for 10 minutes. Wrap cucumbers in cheese cloth and gently squeeze out the water. Mix all remaining ingredients in a mixing bowl and serve cold in a deep dish as a dip for Lahvash/Lavosh and pita bread.

= = = = = = = = = = =
Does anyone have the recipe for the Valrhona Chocolate Truffle Cake served at Artist Point? I don't know if they'd even give that out or sell it, but I had some at our Disneymoon a couple of years ago and have been CRAVING it for some time now. If only they could MAIL me some... I'm getting DESPERATE to have it!

I have 2 versions of a Warm Valrhona Chocolate Cake in my file. This first is a clone/copycat/great pretender version. The 2nd comes from a chef that I don’t know ever worked for Disney. Maybe one of these will satisfy your craving in lieu of the original.

**Warm Valrhona Chocolate Cake**
from California Grill **Great Pretender**
Yields: 6-4 ounce individual chocolate cakes

6 oz butter
8¾ oz (by weight) Valrhona chocolate or extra bitter chocolate
3 whole eggs
3 egg yolks
2¾ oz (by weight) sugar
2 oz (by weight) all purpose flour

Melt butter and chocolate over double boiler. Whip the eggs, egg yolks and sugar until fluffy (approximately 10 minutes) on high speed in mixer. Reduce speed and slowly add flour. Then add melted chocolate and butter mixture until incorporated on low speed. Finally, butter and lightly flour the small molds and fill halfway with cake batter and bake 7-8 minutes at 400 degrees in convection oven.
Serve with a scoop of vanilla ice cream.

<Source> http://www.starprovisions.com/

= = = = = = = = = = =
**Warm Valrhona Chocolate Cake**
from Chef Curt Wagner of Vong **Substitute only**
Makes 4 servings

½ c unsalted butter; plus extra for buttering the molds
4 oz good quality bittersweet chocolate; such as Valrhona
2 eggs
2 egg yolks
¼ c sugar
2 tsp flour; plus extra for dusting the molds

1. Lightly butter and flour 4 (4-ounce) molds, custard cups or ramekins. Tap out the excess flour, then butter and flour the molds again. Set aside.

2. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted, about 15 minutes.

3. In a large bowl of an electric mixer, beat together eggs, egg yolks and sugar until light and thick, about 5 minutes.

4. Remove melted chocolate from heat. With a wire whisk, beat the chocolate-butter mixture, by hand, until combined. Pour in the egg-sugar mixture and quickly beat in the flour, just until combined (do not overmix).

5. Equally divide the batter among the reserved molds. Place molds on a baking sheet in a preheated 450-degree oven. Bake for 7 to 10 minutes or until the sides are set but the center is still quite soft and wiggly. Remove from oven and invert each mold onto individual serving plates. Let stand for about 30 seconds. Unmold by lifting up one edge of the mold; the cake will fall out onto the plate. Serve immediately.

<Source> chef2chef.net

Indexes complete through this post.

Tatania

08-02-2008, 04:03 PM

Hi, I am looking for the recipie for BREAKFAST PIZZA that is sevred at the CP Buffet in the morning?? My DS would like to make it in his Home Ec class at school. (the home ec teacher has asked for suggestions!) I LOVE to cook and bake so I LOVE this thread!! Joan

Breakfast Pizza
The Crystal Palace, Magic Kingdom, WDW
for 1 pizza

1 Pizza crust
1 cup scrambled Eggs
3 ounces Mozzarella cheese, shredded
3 ounces Cheddar cheese, shredded
2 ounces Sausage gravy (recipe below)

Spread gravy on pizza crust and top with eggs and cheeses. Place in oven and allow cheese to melt. Cut into sixteen pieces and place in pizza pan. Place in warmer until needed.

Sausage Gravy
Serves 6-8 people

2 cups milk -- hot
3 tablespoons flour
2 tablespoons yellow onions -- chopped
½ pound bulk sausage -- pork
Salt and pepper -- to taste

Heat a skillet and fry the sausage and onions until sausage is brown and onion is clear.
Drain off all grease except for 2 tablespoons. Stir in the flour and cook for just a minute, add the hot milk, stirring constantly until the mixture thickens. Season with salt and pepper.

Joan S.

08-02-2008, 04:21 PM

Breakfast Pizza
The Crystal Palace, Magic Kingdom, WDW
for 1 pizza

1 Pizza crust
1 cup scrambled Eggs
3 ounces Mozzarella cheese, shredded
3 ounces Cheddar cheese, shredded
2 ounces Sausage gravy (recipe below)

Spread gravy on pizza crust and top with eggs and cheeses. Place in oven and allow cheese to melt. Cut into sixteen pieces and place in pizza pan. Place in warmer until needed.

Sausage Gravy
Serves 6-8 people

2 cups milk -- hot
3 tablespoons flour
2 tablespoons yellow onions -- chopped
½ pound bulk sausage -- pork
Salt and pepper -- to taste

Heat a skillet and fry the sausage and onions until sausage is brown and onion is clear.
Drain off all grease except for 2 tablespoons. Stir in the flour and cook for just a minute, add the hot milk, stirring constantly until the mixture thickens. Season with salt and pepper.

Hi, THANKS so much for taking the time to post this!! It is still one of my DS favorites!! And we just dined at the CP two weeks ago! Joan

Tatania

08-04-2008, 02:03 AM

Posted on another thread.

Italian Margarita

Here's the recipe I got from the bartender at Alfredo's
6oz margarita mix
1oz Julia grappa
1oz lemonchello
Mix and freeze

We did find that it makes a BIG difference if you use a different kind of grappa.
These are a huge hit at all our parties!
Enjoy!

Mrs. M. Mouse

08-05-2008, 12:07 AM

Tatania

08-05-2008, 02:39 PM

Loving this thread! I am on pg 33 and have also checked the index and didn't find this recipe. if anyone has come across it or is heading down and eating at Akershus in Norway for the storybook lunch or dinner could you please ask for the recipe for their

Traditional Kjottkake
Ground beef and pork patty served with garlic mashed potatoes,
seasonal vegetables and Lingonberry sauce

it was my husband's favorite at our meal and I didn't think to ask for a recipe! thanks.

now off to read the rest lol...

Kjottkaker
Akershus Royal Banquet Hall, Norway, Epcot

1 pound ground pork
1 pound ground beef
2 ounces minced shallots
2 ounces minced capers
5 ounces steamed beets
2 tablespoons Dijon mustard
to taste kosher salt
to taste pepper
olive oil

Steam beets just until knife tender, peel and small dice. Mince all vegetables and mix all ingredients together. Test a small amount for seasoning. Form 1 to 1 ½ ounce portion patties. Pan fry in olive oil to medium well.
Note: Canned beets can be used.

Mrs. M. Mouse

08-05-2008, 03:48 PM

CORN CHOWDER

3 tbsp Butter
2/3 cup Flour
7 oz Diced Onion (1 medium)
7 oz Peeled Diced Potato (1 medium)
1 quart Milk
¼ cup Chicken Stock
13 oz Creamed Corn (1 small can)
10 oz Frozen Corn (1 small box)
2 tbsp Salt
¼ tsp White Pepper

Over low heat, melt butter, onions and sauté’ until tender/translucent. Add flour, cook approx. 5 minutes stirring continuously. Add remaining ingredients and whisk together. Simmer ½ hour or until potatoes are tender. Adjust seasoning and serve. Yield: Eight, 8 oz portions

I just finished making this chowder. It tastes delish! the only thing I would change in future is the ammount of salt. 2 tbsp is alot of salt and I ended up having to put in an extra peeled potato to try to cut down of the salt.

I also made some biscuits from my own recipe book in the shape of mickey heads to go along...will take a pic later to share.

http://i49.photobucket.com/albums/f251/mamaallie/Julaug08037.jpg

Mrs. M. Mouse

08-05-2008, 03:50 PM

Kjottkaker
Akershus Royal Banquet Hall, Norway, Epcot

Thank you so much! Dh will Love this!!!

PennieGirl

08-06-2008, 01:46 PM

I would love the recipe for the Sauerbraten from Biergarten if anyone has it.

Tatania

08-06-2008, 02:50 PM

I would love the recipe for the Sauerbraten from Biergarten if anyone has it.

Sauerbraten
Served at Biergarten Restaurant, Germany Pavilion, Epcot

Sauerbraten Marinade
1 pound onions, peeled, diced
½ pound carrots
½ pounds celery, diced
1 ounce minced garlic
1 quart red wine vinegar
1 quart red wine, 3 liter bottles
½ ounce fresh thyme
3 each whole cloves
1 each bay leaves
1 teaspoon salt
2 teaspoons cracked black pepper
10 pounds beef eye round

1. Combine all of the ingredients except the beef.
2. Mix thoroughly.
3. Add the beef eye round, and let marinade for at least 4-5 days.

Sauerbraten Sauce

6 ounces ginger snap cookies
¼ cup tomato paste
8 ounces burgundy wine
64 ounces sauerbraten drippings
64 ounces demi-glaze
16 ounces sauerbraten marinade
8 ounces roux

1. Heat sauerbraten drippings, sauerbraten marinade, and demi-glaze to a simmer.
2. Add the tomato paste.
3. Let simmer for about 30 minutes.
4. Mix together the ginger snap cookies and burgundy wine in a separate container.
5. Add this to the demi-glace mixture.
6. Let simmer for another 30 minutes.
7. If the sauce is too thin add enough roux to thicken.
8. Strain sauce.

Sauerbraten Cooking

Method
1. Braise the marinated eye rounds of beef.
2. Sauté until all sides have been browned.
3. Place in a roasting pan. Place half sauerbraten marinade and half demi-glace in the pan to cover 3/4 of the browned eye rounds of beef.
4. Cover with foil.
5. Place in a 375 degree oven.
6. The sauerbraten can be removed from the oven when the meat is tender by the feel of a meat fork. Approximately 3-4 hours.

NOTE: Reserve the liquid that the eye rounds were cooked. This will be used for the sauerbraten sauce. Also the sauerbraten is best when the marinated eye rounds are cooked the day before. Slice the cooked sauerbraten, and place in a pan. Ladle the sauerbraten sauce over the cooked sauerbraten and reheat in a 350 degree oven for approximately 30-45 minutes.

Tatania

08-06-2008, 03:10 PM

I just finished making this chowder. It tastes delish! the only thing I would change in future is the ammount of salt. 2 tbsp is alot of salt and I ended up having to put in an extra peeled potato to try to cut down of the salt.

I also made some biscuits from my own recipe book in the shape of mickey heads to go along...will take a pic later to share.

That dish looks gorgeous and the Mickey shaped biscuits are TOO cute. It's inspired me to try it. There's a thread for sharing your Disney dishes in this section and you could also show this dish there.

Mrs. M. Mouse

08-06-2008, 06:47 PM

Thanks Tatania. I'll take a look there once I've finished reading this one...on pg 68....just about 100 more to go lol...

Oh my So soory tatania I spelled your name wrong to begin with. must pay more attention to the little details!!!

greeneeyes

08-06-2008, 06:49 PM

My DD now wants to make Mickey head biscuits. :rotfl:

That looks great and the soup is yummy.

piratesmate

08-08-2008, 12:20 PM

I'm adding a few recipes from Epcot restaurants today.

Asian Shrimp Cocktail Plate
from Le Cellier, Epcot
Yield: 6 servings

1 medium peeled carrot, julienned
½ red onion, julienned
½ c julienned napa cabbage
½ red bell pepper, julienned
1 tsp freshly chopped cilantro, plus 6 whole stems for garnish
1½ lb poached shrimp (see note)
¼ c horseradish chili sauce (see note)
3 Tbl wasabi dressing (see note)
Kosher salt to taste
Finely ground black pepper to taste
6 (16-ounce) Asian style to-go boxes

1. Combine carrots, onions, cabbage, bell pepper, chopped cilantro, salt, pepper and 3 tablespoons wasabi dressing in a bowl. Toss until all vegetables are coated with dressing.

2. Mix shrimp and half of horseradish chili sauce.

3. Divide wasabi slaw among boxes. Lean boxes on sides onto plates. Divide shrimp to place over slaw. Spoon remaining chili sauce on plates. Drape box with a whole cilantro stem.

Wasabi dressing

1 Tbl sugar
¼ c rice-wine vinegar
1½ Tbl dry wasabi powder
2/3 c mayonnaise
to taste salt & pepper

Dissolve sugar in rice-wine vinegar. Mix in dry wasabi powder until mixture becomes a thick paste. Whisk in mayonnaise until smooth. There should be no lumps. Season with salt and pepper.

Horseradish chili sauce

2/3 c cold ketchup
1 tsp prepared horseradish
4 drops Tabasco
4 drops Worcestershire
¼ lemon, juice only
to taste salt & pepper
2/3 c Asian Chili Sauce

Mix cold ketchup, prepared horseradish, Tabasco, 4 drops Worcestershire and lemon juice. Season with salt & pepper. Mix 2/3 cup of ketchup mixture with 2/3 cup Asian chili sauce. Season with salt & pepper.

Poached shrimp

1 gal water
2 Tbl Kosher salt
2 Tbl Tabasco
2 lemons, juice only
1 tsp crushed red pepper flakes
1 tsp black peppercorns
1½ lb shrimp, 48-52 count

Mix water, Kosher salt, Tabasco and lemon juice in pot. Place crushed red pepper flakes and black peppercorns in coffee filter. Tie with string to secure. Add to water. Boil. Add peeled, deveined (tail-off) shrimp. Cook 5-7 minutes or until shrimp turn pink and curl tightly. Remove shrimp. Chill in freezer until cold. Refrigerate until ready to serve.

<Source> Orlando Sentinel

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ASIAN SLAW AND VINAIGRETTE
Mitsukoshi Restaurant, Japan

1 c Edible-pod pea slivers
1 c Carrots, shredded
2 c Finely cut shreds cabbage
½ c Fine slivers fresh ginger
1½ Tbl Oriental sesame oil
¼ c Reduced-sodium soy sauce
1½ Tbl Rice vinegar
1½ Tbl Mirin (sweet sake)
1½ Tbl Sugar
1½ Tbl Lime juice
1 Small garlic clove, minced

In a bowl, mix peas, carrots and cabbage. In a 6-8" frying pan on medium-high heat, mix ginger and sesame oil; stir until golden, 2-3 minutes. Remove from heat and stir in soy sauce, rice vinegar, mirin, sugar, lime juice, and garlic.

= = = = = = = = = = =
Beef Barley Soup
from Le Cellier
servings: 8

2/3 lb onion - diced medium
2/3 lb celery - diced medium
5 1/3 oz carrot - diced medium
5 1/3 oz leeks - sliced 1/2 " thick
2 2/3 oz butter
2 oz roasted garlic puree
1 1/3 qt beef stock, broth or low sodium bouillon
1 lb Prime rib chunks - medium dice
1/3 oz kosher salt
1/3 oz black pepper
2 tsp dried oregano
2 tsp dried basil
1/3 tsp crushed red pepper
5 1/3 oz precooked barley
2 fl oz red wine

In a large sauce pot, heat the butter until fully melted. Add the onion, celery, carrot, and leeks and sauté until tender, about 6 to 7 minutes over medium heat. Add the red wine and scrape the bottom of the pot, and reduce the wine by ¾. Add the beef stock, puree of roasted garlic, meat and spices. Cook together for 1½ hours or until the flavors have blended together. Add the pre-cooked barley.

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Black Forest Cake
Biergarten, Germany

Cake
5 eggs
¼ tsp baking powder
3 egg yolks
¼ tsp baking soda
2/3 c sugar
1½ tsp pure vanilla extract
¾ c cake flour, sifted
6 Tbl cocoa, unsweetened (use a Dutch brand if possible, e.g. Droste)

Preheat oven to 350F. Grease 3 8-inch round cake pans and line bottoms with waxed paper. In a medium sized mixing bowl, combine eggs, egg yolks, and sugar. Beat until thick and light. Sift together flour, cocoa, baking powder, and baking soda. Gradually fold flour mixture into egg mixture. Add vanilla extract last and pour batter into 3 cake pans. Bake for 18 to 20 minutes, or until tops spring back when pressed lightly with your finger. Cool on wire rack for 10 minutes before removing from pan.

Syrup

1/3 c water
3 Tbl kirsch (cherry liqueur)
½ c sugar

Combine water and sugar in a small saucepan and bring it to a boil. Remove mixture immediately and let cool. Stir in kirsch.

Filling & Frosting

1¼ c cherry pie filling
2½ c heavy whipping cream, whipped
3 Tbl kirsch
340 g dark chocolate, shaved

Mix together cherry pie filling and kirsch. Put 1 layer of cake on a flat plate. Brush top of first layer with syrup. Spread a layer of cherry mixture over syrup, spreading evenly. Add second layer of cake and spread with more syrup. Add another layer of cherry mixture, then a layer of whipped cream on top of that. Top with third layer of cake and brush with any remaining syrup. Frost top of cake with a thick layer of whipped cream, leaving sides exposed to show layers, and decorate with additional cherries. Sprinkle entire cake with shaved chocolate and refrigerate for 1 hour.

= = = = = = = = = = =
Blueberry Muffins
The Land, Epcot
Makes 12

¾ c bread flour
¾ c cake flour
½ c sugar
¾ tsp salt
2 Tbl dry milk powder*
3 tsp baking powder
¼ c shortening
½ c water*
2 egg whites
½ 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.

*Can use liquid milk instead of milk powder and water, if desired. They can be topped with sugar crystals, found in gourmet food shops.

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Braised Napa Cabbage
Coral Reef Restaurant, Epcot

3 slices bacon minced
2 purple shallots minced
1 tsp white vinegar
8 c napa cabbage shredded ,
salt , pepper, sugar
Sauté minced bacon in a large hot skillet until crispy, Add Shallots and continue cooking until transparent. Deglaze pan with white vinegar, and add shredded cabbage. Reduce heat and cook until just tender ( approx 15 minutes) Season with salt and pepper to taste and add sugar if cabbage is at all bitter.

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Butterfinger Cheesecake
Epcot Catering

1 lb cream cheese
1 c powdered sugar
¼ c sour cream
3 eggs
¼ c caramel
¼ c chocolate covered peanut butter bars, coarsely chopped (recommended: Butterfinger)
Preheat oven to 300 degrees F.
Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.
<Source> Food Network: “This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.”

= = = = = = = = = = =
Butterscotch Bread Pudding
from Le Cellier Steakhouse, Epcot
Yield: 12 servings

1 1/16 lb Texas Toast
¾ lb milk
1 1/8 lb eggs
¼ lb condensed milk, sweetened
1 ½ fl oz orange juice
1/8 oz salt
1/8 oz nutmeg
¾ oz fresh vanilla

Cut Bread into cubes. Mix wet ingredients & spices together. Soak bread in wet mixture for about 1 hour. Fill ramekins ½ full with bread mixture.
Place butterscotch candy in center & fill up with more bread. Bake for 20-25 min. at 285.

Butterscotch Candy
Yield: 20 servings

¼ lb butterscotch chips
¼ lb white chocolate chips
2 fl oz heavy cream

Melt white chocolate & butterscotch chips in a microwave. 1 min. to start then 10 seconds at a time until smooth. Heat cream just to boiling. Add to chocolate & chips. Mix well. Place in a small baking dish lined with plastic wrap. Cool & cut into cubes about .75 ounces each.

Indexes updated through this post.

piratesmate

08-09-2008, 06:34 PM

I'm copying this request into our thread to keep all requests together.

Hey everyone! I really, really want the recipe for the mini lemon tarts from the concierge lounge at the Grand Floridian Resort. I love those things and I really want to make them, so if you have the recipe please let me know. Thanks!

hepkat17

08-11-2008, 09:13 AM

Boma - Butternut Squash soup

Crystal Palace - not sure the name, but it was a penne pasta with chicken, mushrooms in a alfredo like sauce

Wolfgang - their butternut squash soup

Boardwalk Hotel - One of their restaurants makes a very very good creamy beer cheese soup.

Any of this would be much appreciated.

piratesmate

08-11-2008, 09:43 AM

First, let me :welcome: you to The DIS! It's always nice to "see new faces." There are lots of great Disney recipes here. :thumbsup2

Boma - Butternut Squash soup

Crystal Palace - not sure the name, but it was a penne pasta with chicken, mushrooms in a alfredo like sauce

Wolfgang - their butternut squash soup

Boardwalk Hotel - One of their restaurants makes a very very good creamy beer cheese soup.

Any of this would be much appreciated.

We can help with most of these right off. :thumbsup2 There is an index for this thread "stuck" to the top of this forum: http://www.disboards.com/showthread.php?t=1777635 - in case you need to look for any others.

Boma Butternut Squash Soup - There are 2 versions posted: page 22 & the Fall version on page 136

Crystal Palace pasta dish - Maybe you mean their Wild Mushroom Bacon Pasta with Basil Asiago Cream Sauce? That recipe can be found on page 90.

Wolfgang Puck Café Butternut Squash Soup - That was posted on page 22.

Boardwalk's Big River Grille - Someone posted a clone/copycat/similar recipe for the Bailey's Beer Cheese Soup on page 26. So far, no one has been able to get the original recipe, which is why a clone is posted.

If you want to request a recipe directly from WDW, there are some links & tips for doing so in the index thread (link above) - in post #4.

disney54us

08-11-2008, 10:47 AM

Hi everyone, been MIA for way to long. Wow over 1000 recipes!!! I received my Summer DVC mag and for this seasons recipe they have Pan Roasted Gulf Red Snapper with Zucchini, Confit Tomatoes and Artichoke-Fennel Nage from the Flying Fish. It is very long and has many ingredients so b/f posting just want to make sure there is interest in it being posted. Let me know:goodvibes

Tatania

08-11-2008, 11:00 AM

disney54us

08-11-2008, 11:30 AM

Wow have a great time in Hilton head:goodvibes. From reading some of the pages I missed you have been so many places this Summer.

piratesmate

08-11-2008, 11:34 AM

While browsing the Web this morning I came across a bunch of Disney recipes I didn't have & that weren't posted here. Here are the bar recipes I found:

= = = = = = = = = = =
Haole's Passion
Polynesian Village Resort

2½ oz light rum
2 oz chilled papaya juice
1 oz chilled pineapple juice
¾ oz chilled lime juice
Crushed ice, if desired

Mix rum with juices. Serve in an 8 oz beer glass with crushed ice, if desired

<Source> Cooking with Mickey around Our World 1986

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Hawaiian Sunset
Polynesian Village Resort

3½ oz pineapple wine
½ oz grenadine
2 oz orange juice
½ oz mai tai rum
½ oz crème de banana
4¾ oz lemon bar mix
crushed ice
orange slices
maraschino cherries
straws

Blend pineapple wine with grenadine, orange juice, rum, crème de banana and lemon mix. Pour into 2 8 oz footed glasses. Fill with crushed ice. Garnish each with an orange slice and a cherry. Serve with straws.

<Source> Cooking with Mickey around Our World 1986

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LEI LANI VOLCANO
Polynesian Village Resort

1 fresh coconut
2½ oz light coconut rum
3 oz chilled guava juice
1½ oz chilled pineapple juice
¾ oz chilled lime juice
¼ oz rock candy syrup
orange slice
maraschino cherry
straw

Cut a small piece off bottom of coconut to provide a flat surface. Cut off top of coconut 1½ to 2 inches down from top. Drain off liquid. Mix rum with fruit juices and syrup. Pour into coconut. Garnish with orange and cherry flag made by pinning cherry into center of orange with a toothpick. Serve with a straw.

<Source> Cooking with Mickey around Our World 1986

= = = = = = = = = = =
Mai Tai
Polynesian Village Resort

1 scoop (½ cup) cracked ice
1½ oz lime juice
1½ oz lemonhart mai tai rum
3 oz mai tai mix
9 oz water
lime wedge
pineapple spear
cherry

Combine ice, lime juice, rum, mai tai mix and water. Pour into a large glass and garnish with lime wedge, pineapple spear and cherry.

<Source> Cooking with Mickey around Our World 1986

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Gin Fizz
Rose & Crown Pub & Dining Room

¾ oz gin
4 oz lemon bar mix
ice cubes
1 split chilled champagne

Mix gin and lemon bar mix with ice cubes. Strain into a 10 oz glass and add chilled champagne.
NOTE: Lemon bar mix can be purchased at your liquor store

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Matsu
Mitsukoshi Restaurant, Japan

½ oz gin
1 oz melon liqueur
2 oz pineapple juice
1 oz lemon bar mix
4 oz crushed ice
straw

Mix all ingredients in a blender until frothy. Serve in a tall glass with a straw.

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Melon Colada
Polynesian Revue

¾ oz melon liqueur
1¼ oz light rum
5 oz pineapple juice
3 oz cream of coconut
crushed ice
pineapple wedge or melon ball
straw

Blend melon liqueur and rum with pineapple juice and cream of coconut. Pour over crushed ice in a 16 oz glass. Garnish with a pineapple wedge or melon ball. Serve with a straw.

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Navy Grog
Polynesian Village Resort

1 scoop (½ cup) cracked ice
½ oz grapefruit juice
½ oz lime juice
1 bar spoon honey
1¼ oz amber rum
½ oz Lemonhart 151 rum or other dark rum
1 dash Angostura bitters
½ oz club soda
jumbo straw

Blend and pour in 14 oz lowball glass. Fill with cracked ice and serve with a jumbo straw.

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Scorpion
Polynesian Village Specialty

1¼ oz lemon sour mix
1¼ oz orange juice
½ oz Orgeat syrup
1½ oz silver rum
cubed ice
Gardenia
Blend and pour into scorpion bowl. Fill with cubed ice. Garnish with gardenia.

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Spanish Coffee
Village Restaurant

½ oz brandy
1½ oz Kahlua
5 oz hot coffee
whipped cream
cherry
Mix brandy, Kahlua and coffee and pour into an Irish coffee mug. Top with whipped cream and a cherry.

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Strawberry Daiquiri
Barefoot Bar, Polynesian Village Resort

1½ oz dark rum
2½ oz lemon bar mix
½ oz strawberry syrup
2 scoops crushed ice
fresh strawberry with stem
straws

Blend all ingredients with crushed ice until stiff, about 1 minute. Serve in a large cocktail glass. Garnish with a strawberry and serve with straws.

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Strawberry Margarita
Cap'n Jack's Oyster Bar; also Coconino Cove, Contemporary Resort

1 c strawberries, fresh or frozen
1 oz tequila
1 oz strawberry tequila
2 oz lime juice
crushed ice
salt
lime slice
straws

Mix strawberries, tequilas and lime juice in a blender with 4 ounces crushed ice. Blend thoroughly, adding more ice until mixture is thick. Pour into glass rimmed with course salt. Garnish with lime slice. Serve with straws
NOTE: Dip rim of glass in lemon juice and then in course salt.

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Chi Chi
Polynesian Village Resort

½ Cup Ice
1½ Ounces Silver Rum
¾ Ounce Coconut Cream
2½ Ounces Pineapple Juice
Pineapple Spear
Maraschino Cherries
Jumbo Straw

Blend ice with rum, coconut cream and pineapple juice. Pour into a
hurricane glass (or tall glass) without straining. Add additional ice to
fill glass. Garnish with a spear of fresh pineapple and a cherry. Serve
with a straw.
<Source> Cooking with Mickey Around the World, 1986

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French 75
Top of the World, Contemporary Resort

¾ Cup Crushed Ice
1¼ Ounces Gin
2 Ounces Sour Mix
Rock Candy Syrup -- to taste
2½ Ounces Champagne

Put crushed ice in an 8-oz beer glass. Add gin, sour mix and a little rock
candy syrup. Stir with bar swizzle stick to blend. Top with champagne.

<Source> Cooking with Mickey around Our World 1986

disney54us

08-11-2008, 01:19 PM

Recipe: Pan Roasted Gulf Red Snapper with Zucchini, Confit Tomatoes and Artichoke-Fennel Nage
Prepare this popular dish from Chef Tim Keatin of the Flying Fish Cafe at Disney's BoardWalk Resort

Recipe serves four

ARTICHOKE-FENNEL NAGE INGREDIENTS:
4 - large artichokes
1/2 sliced fennel bulb
Juice of one lemon
2 garlic cloves, split then smashed with back of knife
2 Roma tomatoes, cut in 1/8ths
1/2 teaspoon fennel seeds, toasted and crushed
1 small onion, sliced
2 leeks (white and half of green part), sliced
4 cups dry white wine
2 cups water (plus extra to soak artichokes in step 1)
1 teaspoon salt

Steps:
1. Peel artichokes down to choke, removing leaves and trimming away the fuzzy choke. (If thats to big a pain, just use canned artichoke hearts with their liquid.) Place peeled, cleaned artichokes in water with lemon juice and a teaspoon of salt (to stop discoloration).
2. In a large saucepan, heat olive oil over medium-high heat.
3. Add onions and sweat for 3-4 minutes, stirring constantly.
4. Add leeks, artichokes, fennel, garlic, tomatoes and fennel seeds, and
continue to sweat 4-5 minutes.
5. Add white wine and enough water to just cover the top of the mixture.
6. Bring to a boil over medium heat, then reduce heat and continue to cook
for 30 minutes.
7. Strain through a fine mesh strainer and heat to reduce by one quarter.
Set aside.

TOMATO CONFIT INGREDIENTS:
6 large Roma tomatoes, peeled
1 oz. picked fresh thyme
6 gloves of garlic, finely diced
4 oz. extra virgin olive oil
Sea salt and fresh ground pepper to taste.

Steps:
1. Preheat oven to 400 degrees.
2. Split peeled tomatoes in half (tip: to peel, cut a small cross-hatch slit in
bottom of each tomato and immerse in boiling water for 30-40s seconds,
the immerse in ice water and peel away skin), cut side down, in a flat
saute pan. Sprinkle tomatoes with chopped thyme and garlic, and season
with salt and pepper. Coat with olive oil and place pan in preheated oven
to roast until tomatoes begin to soften (usually 6-8 minutes).
3. Remove and set aside. (Here's another tip: save the remaining liquid
vegetable. from the confit process and use it to toss with your favorite
pasta or vegetable.

SNAPPER INGREDIENTS:
4 six-pz Gulf red snapper filets
3 oz. extra virgin olive oil
12 halves of tomato confit
2 zucchini (sliced on a bias)
2 oz. julienne fennel bulb
2 oz. julienne roasted and peeled red peppers
1 oz. leeds (white part only, bias cut)
8 oz. artichoke-fennel nage
1/2 oz. basil infused olive oil
2 tablespoons fresh ground pepper
2 tablespoons kosher salt
2 tablespoons fines herbs*
*Typically a pre-mixed blend of chopped aromatic herbs, such as parsley, chervil, tarragon and chives.

Steps:

1. Season fish with a bit of wxtra virgin olive oil, fresh ground pepper,
kosher salt and fine herbs.
2. Saute fish, beginning with skin side down, pressing down firmly with a
spatula for the first 10 seconds to prevent curling.
3. Once skin is cooked crisp, turn and cook other side for about 20 seconds.
4. Transfer fish to a 350 degree oven and roast for 4-6 minutes until firm to
touch.
5. While the fish is roasting, blanch zucchini in salt water
(blanching involves boiling vegetables briefly and then chilling them in ice
water before reheating) and then saute in 1/2 oz. of extra virgin olive oil.
Season to taste.
6. Fan zucchini around plate and top with three confit tomato halves.
7. Saute fennel in 1 oz. extra virgin olive oil over medium heat for 4-5
minutes until translucent. Add leeks and continue to cook for 1-2
minutes. Add roasted pepper and mix thoroughly. Season with salt and
pepper
8. Place this fennel mixture in center of plate between tomatoes and
zucchini.
9. Top with roasted fish and ladle nage over top. To finish, sprinkle basil
chiffonade arownd plate and drizzle with basil-infused olive oil.
10. Enjoy!

From The Disney Files Summer 2008

piratesmate

08-11-2008, 02:28 PM

Here are a few of the others I found:

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Wild Mushroom Risotto
Wolfgang Puck Cafe, Downtown Disney
Yield: Serves 8

½ c peanut oil
1 medium onion, minced fine
1 large clove garlic, minced
2 c arborio rice
1 c dry white wine
7 c chicken stock, heated
3 Tbl olive oil
½ lb wild mushrooms, stems reserved
salt
¼ tomato, chopped
4 Tbl unsalted butter, chilled and cut
½ c grated Parmesan
1 large pinch chopped Italian parsley
freshly ground pepper

In medium size heavy saucepan, heat peanut oil. Over medium-high heat, sauté onion and garlic just to soften, stirring constantly, 3 to 4 minutes. Add rice and continue to stir, using wooden spoon, and coating rice with oil and onion. Deglaze with white wine and cook until liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until liquid is absorbed. Meanwhile, in medium skillet, heat olive oil.

Cut mushrooms into bite-size pieces and sauté over medium-high heat just to soften, 3 to 4 minutes. Pour 3 cups stock into rice, turn flame to high, and stir in pinch of salt and tomatoes. Stir until almost al dente. Stir in mushrooms and remaining 1 cup stock, as needed. Remember that risotto should be creamy, not runny. Remove from flame and vigorously beat in chilled butter and ¼ cup Parmesan until completely dissolved. Stir in the parsley and season with salt and pepper to taste.

Divide among 4 heated plates and serve immediately. Pass remaining Parmesan.

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Bongos Ropa Vieja
Bongo's, Downtown Disney

2 Tbl olive oil
1 onion, julienned
1 green pepper, julienned
1 red pepper, julienned
1½ lb sliced flank steak
1 ripe tomato
1 bay leaf
1 tsp ground cumin
1 tsp garlic powder
1 Tbl dried oregano
White rice, for serving
Black beans, for serving
Fried plantains, for serving

In a large skillet, heat olive oil over medium heat. Add onion and peppers and saute until translucent. Add steak, tomato, bay leaf, cumin, garlic, and oregano. Stir to combine and cook for 25 minutes.
Serve with white rice, black beans, and sweet fried plantains.

<Source> The Food Network: "This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results."

= = = = = = = = =
Kahlua Mousse
Ghirardelli, Downtown Disney
Serves 6

2 oz Kahlua
½ c sugar
1 Tbl fine instant coffee (your choice)
2 Tbl ground Ghirardelli chocolate
2 c whipping cream

Chill a bowl and a beater. Put all ingredients into the chilled bowl and whip until stiff. Spoon into dessert glasses or put the mixture into a pastry bag and pipe it into the glasses. Serve topped with whipped cream and a liberal sprinkle of grated chocolate or if you're feeling extravagant, garnish with a piece of chocolate lace as shown or grated chocolate.

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Tavern Lemon Sherbet Punch
Liberty Tree Tavern

juice from 4 lemons
2 quarts lemon sherbert
2 quarts club soda
ice
fresh strawberries
straws

Blend lemon juice, sherbet and club soda thoroughly. Serve at once over ice in stemmed glasses, garnished with a fresh strawberry and with a straw. Makes 1 gallon or 25 - 5oz servings.

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Sangria Flan
2003 Food & Wine Festival – Spain
Yield: 6 Servings

Flan

2½ c heavy whipping cream
¼ c granulated sugar
5 egg yolks

Topping

½ c red wine
½ c orange juice
1 Tbl lemon juice
12 oz apricot jam

1. Flan: Heat the cream and sugar over a double boiler until the sugar dissolves and reaches a temperature of 100ºF, stirring constantly. Place the egg yolks into a medium mixing bowl. Slowly mix in the cream in 1/3 increments until the mixture is completely blended.
2. In a flat bottom baking dish, place 6 custard cups and fill the baking dish with water until the level reaches halfway up the custard cups. Evenly portion the flan mixture between the 6 custard cups.
3. Place into a 350ºF oven for 1½ hours. Cool overnight. Top with sangria topping (below) before serving.
4. Sangria Flan Topping: Mix red wine, orange juice, lemon juice and apricot jam until smooth.

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Tomato Onion and Herb Salad
Mama Melrose's

4 fresh, vine-ripened tomatoes, sliced
½ medium red onion, thinly sliced
¼ c chopped fresh basil
1/8 c chopped fresh sage
1/8 c chopped fresh mint
1/3 c extra-virgin olive oil
3 Tbl balsamic vinegar
Salt and pepper to taste

Mix all the ingredients thoroughly. Serve chilled.

= = = = = = = = =
Lo Mein Chili
Coral Isle Café, Polynesian Resort
2 servings

1/3 lb ground beef
¼ c onions, diced
1 Tbl garlic powder
2 tsp salt
1 tsp cayenne pepper
1 dash Tabasco sauce
2 tsp chili powder
2 tsp cumin
1 c tomatoes, diced
1 Tbl tomato paste
¼ c water
2 c lo mein noodles, cooked
¼ c scallions, sliced
¼ c cheddar cheese, shredded

1. Brown ground beef in a 10-inch skillet for about 10 minutes. Drain any excess fat.
2. Add diced onions and spices.
3. Sauté for 3 to 5 minutes and add diced tomatoes, tomato paste and water.
4. Reduce heat and simmer for 8 to 10 minutes, stirring occasionally.
5. To serve, place 1 cup of cooked lo mein noodles in a bowl. Top with half the chili and garnish top with sliced scallions and grated cheese.

<Source> Cooking with Mickey Volume II

= = = = = = = = =
Chocolate Chip Crumb Cakes
Chef Andreas Born, Disney's Boardwalk Bakery

1½ Tbl + 2 tsp sifted cake flour
1 c cornstarch
½ tsp baking powder
1½ c granulated sugar
1¼ c butter at room temp (2½ sticks)
1¼ tsp pure vanilla extract
½ tsp lemon extract
4 large eggs
1 c semi-sweet chocolate chips

1. Preheat oven to 350°F. Lightly grease and flour three 3" x 5" mini loaf pans.
2. In a medium bowl combine 1 cup plus 2 teaspoons of the cake flour with the cornstarch and baking powder.
3. In a medium bowl, using and electric mixer beat 1 cup sugar and 1 cup plus 2 table spoons of the butter, ½ teaspoon vanilla, and the lemon extract for about 5 minutes or until light and creamy. Add the eggs one at a time, beating well after each addition and adding 2 to 3 tablespoons of the flour mixture with the last egg; the mixture may seem curdled. Beat for 3 or 4 minutes or until creamy again.
4. With a rubber spatula, fold in the remaining flour mixture until thoroughly incorporated. Stir in the chocolate chips.
5. In a small bowl, with a fork mix together the remaining ¼ sugar, 2 tablespoons butter and ¾ teaspoons vanilla. Add the remaining ½ cup flour and mix until crumbly.
6. Fill the prepared loaf pans with the crumb cake batter and sprinkle the crumb mixture over the top
7. Bake the crumb cake for 35 to 40 minutes or until the middle of the cake springs back when touched lightly or a wooden toothpick inserted in the center comes out clean.

= = = = = = = = =
Blue Cheese Patties
Gulf Coast Room, The Contemporary

3 slices white bread, Fresh
6 oz bleu cheese, room temperature
6 oz cream cheese, room temperature
1/3 c flour
2 eggs, beaten
2 Tbl milk
Butter

Process bread slices in a food processors or a blender to make fine
crumbs. Place in a pie pan. In a food processor using steel blade, process
half blue cheese and half cream cheese until well blended. Transfer to a
bowl and process remaining cheese. Add to cheese in bowl. Mix and shape
into 12 small balls. Flatten to form patties. Dip patties in flour, then
in eggs mixed with milk and lastly in bread crumbs. Brown on both sides in
butter in skillet, 3 to 4 minutes.

hepkat17

08-11-2008, 02:32 PM

First, let me :welcome: you to The DIS! It's always nice to "see new faces." There are lots of great Disney recipes here. :thumbsup2

Boardwalk's Big River Grille - Someone posted a clone/copycat/similar recipe for the Bailey's Beer Cheese Soup on page 26. So far, no one has been able to get the original recipe, which is why a clone is posted.

.

Thanks for the welcome, that index is great. I'm gonna try that bacon recipe, I coulda sworn it had chicken but that could be it.

I had the original recipe for that Beer Cheese soup but lost it. I'm gonna get it again in about 2 weeks then. I had to ask the chef and he came out and told me, they don't have it written anywhere.

piratesmate

08-11-2008, 02:51 PM

Thanks for the welcome, that index is great. I'm gonna try that bacon recipe, I coulda sworn it had chicken but that could be it.

I had the original recipe for that Beer Cheese soup but lost it. I'm gonna get it again in about 2 weeks then. I had to ask the chef and he came out and told me, they don't have it written anywhere.

Hmmm....that's interesting. :confused3 I just went back & checked the original posting & there's no chicken in it. However, the name of the dish on the menu is "Wild Mushroom and Chicken Pasta with Basil Asiago Cream Sauce." Maybe you could poke your head in & ask while you're there in 2 weeks? Or you could just try adding some diced chicken with the diced bacon?

If you get the Beer Cheese Soup (and/or an answer about the Chicken Pasta) please come back & share with us! :thumbsup2

hepkat17

08-11-2008, 03:00 PM

Here are some GREAT recipes that I didn't see on the index you all may like.

CHICKEN CORN CHOWDER - from BOMA - VERY VERY GOOD

Yield: 8 servings
Ingredients:

2 each Chicken Breast, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 each Chicken Bouillon Cube

Preparation Time: 2 hours

Method:

Bring chicken stock to a boil.
Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes.
Add parsley and hot sauce, simmer for five minutes.
Serve hot.

I'm guessing the

BANANA BREAD PUDDING version 1 I saw might have been a condensed version of this, but this is the original I got directly from them. It's the size they originally served it in, will be a big hit at parties.

BANANA BREAD PUDDING(original) - BOMA
Yield: 12 servings

Ingredients:

1 quart Milk
19 ounces Sugar
1 quart Heavy Cream
27 ounces Fresh Eggs
1/3 ounce Cinnamon
4 ounces Butter
5 each Bananas, sliced
2 pounds Croissants, brioche, or challah, sliced

Method:

Cut day-old croissant, brioche, or challah into pieces. Place them in a deep dish pan.
Mix custard mix except for butter.
Soak the bread pieces with the custard.
Slice bananas and incorporate into the pudding.
Place butter chunks on top of bread pudding.
Bake bread pudding in a hot water bath oven at 275o for about 45 minutes to an hour until an inserted knife comes out clean.

VANILLA SAUCE - BOMA

Ingredients:

24 ounces Heavy Cream
12 ounces Milk
¼ ounce Vanilla Extract
4 ½ ounces Sugar
1 ounce Cornstarch
6 each Egg Yolks

Method:

Heat up milk, vanilla, and heavy cream.

Dissolve cornstarch with egg yolks. Add sugar.

Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.

Turn off the heat and stir continuously until well combined and thickened.

Transfer the sauce into a bowl and set over an ice bath to cool.

FLANK STEAK MARINADE - BOMA

Yield: 1 5/8 cups

Ingredients:

1/16 quart Ginger
1/16 quart Garlic
1/16 quart Sugar
1/16 cup Cardamom, ground
1/8 cup Coriander, ground
1/16 cup Turmeric, ground
1/8 cup Thyme
1/16 cup Crushed Pepper
1/16 gallon Worcestershire Sauce
1/16 gallon Soy Sauce, low sodium
1/16 quart Balsamic Vinegar
1/8 quart Malt Vinegar
1/16 quart Safflower Oil
1/8 quart Olive Oil
1 each Flank Steak

Method:

Mix all ingredients in a large bowl. Add flank steak and marinate for 24 hours.

Over medium high heat, preferably over an open fire for the best flavor, sear the flank steak until the meat is easily released from the grate. Turn and sear the other side. Cook for 10 to 12 minutes or until desired temperature. Remove from high and rest for 5 minutes. Slice thin and serve.

Note: This marinade can be made up to three days in advance and stored in a refrigerator.

hepkat17

08-11-2008, 03:02 PM

Hmmm....that's interesting. :confused3 I just went back & checked the original posting & there's no chicken in it. However, the name of the dish on the menu is "Wild Mushroom and Chicken Pasta with Basil Asiago Cream Sauce." Maybe you could poke your head in & ask while you're there in 2 weeks? Or you could just try adding some diced chicken with the diced bacon?

If you get the Beer Cheese Soup (and/or an answer about the Chicken Pasta) please come back & share with us! :thumbsup2

Yes that's def it, I'm gonna try to get the Chicken version if I get into Magic Kingdom. I'm def gonna stop at Boardwalk to get the Beer Cheese Soup.

Tatania

08-12-2008, 12:38 AM

PennieGirl

08-12-2008, 12:52 PM

Sauerbraten
Served at Biergarten Restaurant, Germany Pavilion, Epcot

Sauerbraten Marinade
1 pound onions, peeled, diced
½ pound carrots
½ pounds celery, diced
1 ounce minced garlic
1 quart red wine vinegar
1 quart red wine, 3 liter bottles
½ ounce fresh thyme
3 each whole cloves
1 each bay leaves
1 teaspoon salt
2 teaspoons cracked black pepper
10 pounds beef eye round

1. Combine all of the ingredients except the beef.
2. Mix thoroughly.
3. Add the beef eye round, and let marinade for at least 4-5 days.

Sauerbraten Sauce

6 ounces ginger snap cookies
¼ cup tomato paste
8 ounces burgundy wine
64 ounces sauerbraten drippings
64 ounces demi-glaze
16 ounces sauerbraten marinade
8 ounces roux

1. Heat sauerbraten drippings, sauerbraten marinade, and demi-glaze to a simmer.
2. Add the tomato paste.
3. Let simmer for about 30 minutes.
4. Mix together the ginger snap cookies and burgundy wine in a separate container.
5. Add this to the demi-glace mixture.
6. Let simmer for another 30 minutes.
7. If the sauce is too thin add enough roux to thicken.
8. Strain sauce.

Sauerbraten Cooking

Method
1. Braise the marinated eye rounds of beef.
2. Sauté until all sides have been browned.
3. Place in a roasting pan. Place half sauerbraten marinade and half demi-glace in the pan to cover 3/4 of the browned eye rounds of beef.
4. Cover with foil.
5. Place in a 375 degree oven.
6. The sauerbraten can be removed from the oven when the meat is tender by the feel of a meat fork. Approximately 3-4 hours.

NOTE: Reserve the liquid that the eye rounds were cooked. This will be used for the sauerbraten sauce. Also the sauerbraten is best when the marinated eye rounds are cooked the day before. Slice the cooked sauerbraten, and place in a pan. Ladle the sauerbraten sauce over the cooked sauerbraten and reheat in a 350 degree oven for approximately 30-45 minutes.

Thanks so much Tatania - this is a real help!

disney54us

08-12-2008, 01:16 PM

Thanks SO much for this. :worship: How often does the magazine come out and are there new recipes in every issue?

I new you would enjoy making this one;) Please take pic's and post. I don't think I will venture doing this one.
The mag comes out four times a year and yes:banana: there is always a recipe in it. They have made many changes to it the past year, which I don't care for. The one thing that I look forward to is the Domestic Disney page to see what recipe and from where. If they every stop that I will scream:scared1:.

Tatania

08-13-2008, 07:12 PM

I'm not a DVC member because it makes more sense for me to rent as I go but would LOVE if you can post the recipes as they appear in the magazines. Had lunch today at Wilkes Boarding House in Savannah and I think it'll be a couple days till I can think about food again - the table was groaning with dishes and I ate like a pig. :rolleyes1:

LUVMYTINK

08-14-2008, 08:22 AM

Thanks for the welcome, that index is great. I'm gonna try that bacon recipe, I coulda sworn it had chicken but that could be it.

Here's the recipe with the chicken:

Wild Mushroom Chicken Pasta with Basil Asiago Cream Sauce
Serves 4 to 6 people

1/2 pound Mini Penne Pasta (dry/uncooked)

1. Follow direction on the package to cook the pasta to al dente.
2. Cool pasta with cold tap water and set aside at room temperature.

ASIAGO BASIL SAUCE:
11/2 cups heavy cream
1 tablespoon fresh basil (wash, stemmed, and chopped)
1/4 teaspoon ground white pepper
1/2 teaspoon Italian herb seasoning
1/2 teaspoon chicken base or powdered chicken bullion
1 teaspoon fresh minced garlic
1/4 cup shredded Asiago cheese

1. Bring heavy cream, all seasonings, garlic, basil, and chicken base to a low simmer in a 2-quart saucepan. Let it simmer to 10 minutes to develop flavors.
2. Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time.
3. Add the butter to thicken the sauce slightly. Cover the sauce & set it aside from the heat until you are ready to add it to the pasta.

Pasta Completion:

6 each skinless boneless chicken thighs
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon white pepper
1 teaspoon granulated garlic
1/4 cup sliced button mushrooms
1/4 cup sliced ****ake mushrooms (be sure to discard the stem)
1/4 cup diced Portobello mushrooms
1 cup Basil Asiago Cream Sauce (full amount from recipe above)
1-1/2 pounds cooked Gimelli pasta (full amount from recipe above)
2 tablespoons chiffonade (thinly sliced) fresh basil leaves
1/4 cup shredded Asiago cheese

1. Dice chicken and remove excess fat.
2. In a large saute pan, heat oil until it begins to smoke.
3. Add chicken and season with salt, white pepper, and granulated garlic.
4. Once chicken is fully cooked, add mushroom and cook them thoroughly.
5. Add the pasta to the saute pan and stir for three minutes.
6. Now add the sauce and bring to a simmer for 10 minutes.
7. Remove the pasta from the heat and place it on to serving dishes and garnish with basil and Asiago cheese.

piratesmate

08-14-2008, 10:13 AM

Thanks LUVMYTINK! :thumbsup2 I see this is basically the same as the bacon recipe - just with chicken instead. I didn't realize they served it 2 different ways. :confused3 Frankly, I think it would be excellent with both the bacon & chicken. :rotfl:

I'm going to share a couple I have from the Animal Kingdom park & Caribbean Beach Resort.

= = = = = = = = = = = = = = =
Cheesy Potatoes
Donald's Breakfastosaurus

3 lb shredded potatoes (Hash Browns)
¼ lb sliced onions
½ c Nacho cheese sauce
pinch salt
pinch pepper
¼ lb diced ham
pinch garlic powder
pinch onion powder
2 Tbl Butter
3 oz shredded cheese (your favorite)

Sauté onions and ham in butter. Add dry ingredients, then mix in potatoes, and
let cook until a nice golden brown. In a separate container heat the Nacho
cheese sauce (microwave). After potatoes are ready, mix together and place in an
oven safe container. Top with the shredded cheese. Bake in oven for 15 minutes
at 325o.

= = = = = = = = = = = = = = =
Chipotle Flatbread
Disney's Animal Kingdom

4 c flour
½ tsp salt
1¼ c coconut milk
1 c goat cheese
1 c chopped chipotle peppers
Vegetable oil, for shallow frying

Place the flour and salt in a large bowl and gradually stir in the coconut milk to make a soft dough. Gather together with your hand. Turn the dough out onto a floured work surface and knead with your hands to form a firm but pliable dough, adding more flour if the dough is on the sticky side. Break the dough into nine equal-size balls, and roll our each ball on a lightly floured surface to an 8½ inch round. Brush the rounds with oil, roll up and twist into a ring, tucking the ends into the middle. Place a floured board and set aside for 15 minutes. Roll out each of the dough rings to a 2 inch round. Spread lightly with goat cheese. Sprinkle generously with chipotle peppers. Fold over and roll out again. Brush a heavy frying pan with oil and cook the chappatis for 3-4 minutes on each side until golden brown. Serve hot as an accompaniment.

= = = = = = = = = = = = = = =
Caribbean Sand Bars
Caribbean Beach Resort

1¼ sticks butter
1¼ c light brown sugar
1 c flour
1/2 tsp salt
1 tsp baking powder
2 eggs
1 tsp vanilla extract
1 c chopped walnuts
4 c chopped pecans

Preheat oven to 375 degrees. Butter a 9x9 inch pan.
Sift flour, salt, and baking powder and set aside. Cream butter and brown sugar until smooth. Add eggs, one at a time, and beat until smooth and creamy. Add vanilla and stir well. Add flour mixture and blend well. Fold in nuts and spread batter evenly in greased pan. Bake 25-30 minutes. Remove and cool completely before cutting.

[NOTE: For maple bars, add 2 tablespoons maple syrup. For chocolate chip
bars, reduce pecans by 1 cup and add 1 cup chocolate chips.]

= = = = = = = = = = = = = = =
Jamaican buns
Cinnamon Bay Bakery, Caribbean Beach Resort
Yield: 24 servings

3½ c flour
½ c sugar
2 tsp baking powder
½ tsp salt
2 Tbl lemon rind OR
1 Tbl lemon extract
1 c butter or shortening
3 eggs
¾ c milk
1 c raisins
1¼ c shredded coconut
2 egg whites; lightly beaten

Preheat oven to 350 F.

In a large mixing bowl, combine flour, sugar, baking powder, salt & lemon rind. Cut in butter until mixture is crumbly in texture. Beat eggs with milk & add to flour mixture. Blend until just moistened. Do not over mix. Add raisins & coconut and mix again, just enough to incorporate. Using an ice-cream scoop or tablespoon, portion dough onto a greased cookie sheet. Brush the tops of each bun with beaten egg whites & sprinkle with sugar.

Bake for about 25 minutes. Buns should be golden brown and firm to touch.

<Source> Cooking with Mickey - Volume II

piratesmate

08-14-2008, 10:56 AM

...And a few from Coronado Springs.

= = = = = = = = = = = = = = =
Cafe Con Leche Flan
Maya Grill, Coronado Springs
Serves 6

Caramel coating

1 c white sugar
¼ c water
1 Tbl corn syrup

Butter six 8” ramekins. Place all ingredients in a heavy saucepan and cook over high heat, stirring constantly with a wooden spoon, until caramel turns golden brown and runs clear (without traces of granulated sugar). Pour the caramel into prepared ramekins and set aside to cool.

Flan

2 c milk
2 c sweetened condensed milk
2 Tbl coffee extract
5 large eggs
3 large egg yolks

Heat both milks and the coffee extract in a heavy saucepan over medium heat until just before boiling; when bubbles begin to form around the edges of the pan, remove from heat. Whisk the eggs and egg yolks into the milk mixture. Pour the mixture into the prepared ramekins. Place ramekins in a casserole pan and fill pan with hot water to reach ½ to 2/3 of the way up the sides of the ramekins. Bake at 325 degrees for 30 to 45 minutes or until the skin on the top of the custard is set (no longer sticky). Remove from oven and let cool.

Garnish

1½ c sugar
¼ c water

Heat sugar and water in a heavy saucepan over medium heat until the mixture turns a golden color (to about 270 degrees; when mixture forms brittle threads when dropped into ice water, it is ready). Drizzle onto greased aluminum foil or greased parchment paper in swirls and other desired designs. Allow to cool (this takes only a few minutes). Remove swirls with a spatula and use to garnish cooled flan, as liberally as desired.

= = = = = = = = = = = = = = =
TROPICAL FRUIT CAESAR SALAD
Maya Grill, Coronado Springs
Serves 6

Fruit Salad

1 mango
1 papaya
½ pineapple
1 star fruit
1 c strawberries
2 kiwifruit

Garnish

1 c coconut flakes
8 oz pound cake
1 lemon, zest only
1/3 c unsalted butter
1 Tbl mint leaves, finely chopped

Dressing

1¼ c chopped white chocolate
2 oranges, zest & juice
1¼ c heavy cream, room temperature
1/8 tsp vanilla
1 tsp poppy seeds

Preheat oven to 350o. Cut all the fruit into medium-size pieces and mix in a large bowl. Refrigerate until needed.

Place coconut flakes on an ungreased baking sheet and toast in the oven, stirring twice, until golden brown (4 – 8 min). Remove from the oven and set aside to cool. Leave oven at 350o.

To make croutons, cut the pound cake into ½” cubes. Place lemon zest & butter in a medium saucepan and cook over low heat until butter melts; remove from heat. Add cake cubes & stir until well-coated. Place croutons on an ungreased baking sheet & bake, stirring twice, until golden brown (12 to 15 minutes). Sprinkle with mint and set aside.

Melt the white chocolate in a double boiler or microwave. Add the remaining ingredients and stir until thoroughly mixed. Let cool to room temperature. When cooled, add the dressing to the salad ½ cup at a time and toss, until you have the desired amount. Portion fruit salad onto 6 plates. Garnish each plate with 4 or 5 croutons, then sprinkle with toasted coconut flakes and serve.

= = = = = = = = = = = = = = =
White Chocolate Bread Pudding with Raspberry Truffles
Maya Grill, Coronado Springs

Pudding

5 c chopped day-old (but not stale) croissants or white bread
1 c coarsely chopped white chocolate
½ c golden raisins
1½ c milk
½ c white sugar
5 eggs
½ vanilla bean, seeds only (slice bean lengthwise & scrape)
½ c sweetened condensed milk

Combine all ingredients and let soak at room temperature for 1 hour. Preheat the oven to 350o. Grease 9 holes of a muffin pan and fill with the bread pudding mixture. Set a pan of water on the lowest oven shelf and bake pudding on middle oven shelf for 20 minutes or just until the centers bounce back when touched. Use a spatula to unmold. Cover to keep warm.

Vanilla Sauce

1 c milk
1 c heavy cream
1 vanilla bean, seeds only (slice bean lengthwise & scrape)
1¼ c sugar, divided
6 large egg yolks

Place the milk, heavy cream, vanilla bean seeds, and ¾ cup of the sugar into a heavy saucepan and cook over medium heat, stirring occasionally. Heat to just before the boiling point (when bubbles for around the edges of the pan). Remove from heat and set aside. Place egg yolks and remaining ½ cup of sugar into a small bowl, mix until well-blended, and add to milk mixture. Return to medium heat for about 1½ minutes; do not let boil. Set aside.

Truffles

1 pt raspberry sorbet
¾ c coconut flakes
¾ c almond slices
2½ c chopped white chocolate

Using the large end of a melon baller, scoop raspberry sorbet into 18 1-inch balls and freeze overnight. Spread coconut and almonds onto separate ungreased baking sheets and toast at 350o, stirring at least twice, until golden brown (3 to 5 minutes for the almonds; 4 to 8 minutes for the coconut). Mix the toasted coconut and almonds together and set aside. Melt the white chocolate in the microwave or a double boiler and stir until smooth.
Dip frozen sorbet balls into melted chocolate and roll in the coconut-almond mix. (You can use a skewer or a small fork for this step.) Return to freezer immediately.

Garnish

27 fresh raspberries
9 fresh mint leaves
9 praline or other light cookies

Pour ¼ cup vanilla sauce into the center of each of 9 plates; top with a bread pudding; add two truffles, three raspberries, a mint leaf, and a cookie. Serve.

Index updated through this post.

hepkat17

08-14-2008, 01:41 PM

Here's the recipe with the chicken:

Wild Mushroom Chicken Pasta with Basil Asiago Cream Sauce
Serves 4 to 6 people

.

Thanks for the recipe Luvmytink......2 days ago I couldn't wait so I improvised and made it exactly as the bacon one, but with Chicken instead and it came out great. I made it a little different, I used 3 chicken breasts, I boiled them until they were almosted cooked. Then I cut them into thin strips (same as usually chicken ceasar salads), then cooked in a pan just as the recipe said. It came out just as I remembered. As much as the bacon would be good, I live alone and all those calories plus a 1lb of bacon as my meal for 3 days just wouldn't work, so the chicken is a good healthier version. If I had guests, etc, and wouldn't have to eat it for a few days straight, then I'm gonna try the bacon version.

shaggysbride

08-18-2008, 01:41 PM

I'm looking for the polynesian luau rib recipe...well actually the barbaque sauce recipe. It's in the book "Cooking With Mickey All Around Our World" I have the book but can not find it at the moment....in the middle of totally remodeling the house. Can anyone help me please?!?!? I'm desparite and need to make the ribs for an event. Everything I've seen for the rib recipe isn't the right one.....HELP!!!!

piratesmate

08-18-2008, 04:07 PM

ETA: I missed that this was your first post. :welcome: to the DIS! :teeth: I hope you'll come back & post often. This is a great group! :thumbsup2

I'm looking for the polynesian luau rib recipe...well actually the barbaque sauce recipe. It's in the book "Cooking With Mickey All Around Our World" I have the book but can not find it at the moment....in the middle of totally remodeling the house. Can anyone help me please?!?!? I'm desparite and need to make the ribs for an event. Everything I've seen for the rib recipe isn't the right one.....HELP!!!!

By any chance is it the one on page 99? http://www.disboards.com/showthread.php?t=1575103&page=99
It's shown as Island BBQ Pork Ribs as served at the Spirit of Aloha Dinner Show.

If not, I know someone here has that cookbook. Hopefully they'll post it for you.

shaggysbride

08-18-2008, 05:03 PM

Yeah I saw that one....I don't remember making it that way though. Maybe it has changed...I'm actually making it tonight to see..haha. I hope to come across that book though it has some really great stuff in it!!

piratesmate

08-21-2008, 09:39 AM

I'm copying this request here so they're all together. It's from a really old thread, but it was just bumped yesterday again.

The best tomato soup I have ever had in my life was at the Earl of Sandwich in Downtown Disney. I am not a tomato soup person and for the last 18 months I have been fondly recalling this fab soup. Basically, it was offered at checkout for $1 or something and I thought my husband would like it. I practically ate all of it and he was ticked (not really.) :bounce:

Does anyone out there have the recipe??? :confused3 Please provide and I will be deeply indebted.

And another one...

Does anyone have the recipe for pumpkin soup from Tony's? Or maybe another one that is good? My 13yo DS loved this last Oct... he was born on Halloween..maybe that's why he loves anything with pumpkin in it...
Thanks!!

Oops I see this was already posted back on page 14, but as we're coming up to the fall I'll leave this here are a reminder.

Disney8704

08-22-2008, 10:24 PM

I am looking for the recipe for Chocolate ginger cake from Teppan Edo.

insoin

08-24-2008, 07:39 AM

Maybe I missed it or just dont know what its called. But does anyone know the juice they server for Breakfast at Ohana's? Is it a mix of different ones, anyone have a clue about this one?

greeneeyes

08-24-2008, 10:32 PM

...

Oops I see this was already posted back on page 14, but as we're coming up to the fall I'll leave this here are a reminder.

Tony's has Butternut Squash Soup, not pumpkin. The two squash are similar and could be mistaken for each other (they can be substituted for each other in the recipe too).

Butternut Squash Soup

YIELD: 1 gallon

Ingredients:

2 pounds butternut squash (peel and dice in 1/2-inch cubes

1 cup diced onion

1 quart heavy cream

1 quart water

1/4 cup butter

1/4 cup vegetable consomme (a dry soup based)

1/2 TB salt

1 tsp. white pepper

1/2 cup white wine

1/2 brown sugar

Method:

1. Season diced squash with salt, pepper and brown sugar and roast at 350 until golden brown approximately 30 minutes.

2. Saute onions in 1/4 cup of butter until lightly caramelized, deglaze with white wine, add mix vegetable consomme with water. Add squash and bring to a boil until squash is tender.

3. Puree soup with an immersion (hand-held) blender, then add heavy cream. Bring to a boil and remove from heat.

4. Season with salt and pepper to taste.

Disney8704

08-25-2008, 02:15 AM

Its called Jungle Juice. Its also served at Boma and Donalds as well. They call it their house juice but if you look under Jungle Juice its the same thing. I had it at all 3 places the past 2 weeks.

Maybe I missed it or just dont know what its called. But does anyone know the juice they server for Breakfast at Ohana's? Is it a mix of different ones, anyone have a clue about this one?

greeneeyes

08-25-2008, 08:31 AM

Disney8704

08-25-2008, 11:10 AM

Maybe someone on here can help me. Im wanting to make Jungle Juice. DH and I both grew to love it and its so healthy and good for you! :thumbsup2 When it says like 1 part mango juice and 2 parts orange juice, what exactly is that? Maybe someone can break down the recipe for me and put it in cups like 3 cups pineapple juice, etc. Me and measurements dont mix unless I know the exact measurement :lmao: Also is it best to use frozen juices or the stuff you can buy in cartons and bottles?

Jungle Juice Recipe:
1 part pineapple juice, 1 part mango juice, 2 parts orange juice, 2 parts lemonade.

Tinker_Belle

08-25-2008, 11:35 AM

insoin

08-26-2008, 10:17 AM

Its called Jungle Juice. Its also served at Boma and Donalds as well. They call it their house juice but if you look under Jungle Juice its the same thing. I had it at all 3 places the past 2 weeks.

And the recipe is posted on Page 97. :wave2:

Maybe someone on here can help me. Im wanting to make Jungle Juice. DH and I both grew to love it and its so healthy and good for you! :thumbsup2 When it says like 1 part mango juice and 2 parts orange juice, what exactly is that? Maybe someone can break down the recipe for me and put it in cups like 3 cups pineapple juice, etc. Me and measurements dont mix unless I know the exact measurement :lmao: Also is it best to use frozen juices or the stuff you can buy in cartons and bottles?

Jungle Juice Recipe:
1 part pineapple juice, 1 part mango juice, 2 parts orange juice, 2 parts lemonade.

Try substituting the word "part" for "cup" - 1 cup pineapple juice, 1 cup mango juice, 2 cups orange juice, 2 cups lemonade = 6 cups

I prefer the cartons & bottles, plus you can store the leftovers easily. :goodvibes

Thank you all so much! :yay: :hug:

Deffenm

08-27-2008, 11:00 AM

Does anyone have the receipe for the corn bread from Boma? I don't remember exact name of it. It was the best thing I have ever eaten. I ate 3 pieces for dinner and then 3 more pieces when we had breakfast there. I would love to make it. I looked in the index and did not see it. Thank you for your help!

Deffenm

08-28-2008, 05:07 PM

I was able to obtain the receipe from BOMA for the Corn Bread.

Ingredients:
3/4 cup - Cornmeal
1 cup + 2 T - Sugar
1 1/2 cup - All purpose flour
2/3 ounce - salt
3/4 ounce - Baking Powder
3/4 cup - oil
6 ounces - Whole Eggs
1 1/2 cups - Milk

Combine dry ingredients in a mixing bowl
add oil
add milk and eggs
pour into a deep dish that has been lightly sprayed with pam
Bake in pre -heated 350 degree oven for approx. 20 min

I can't wait to try it. I just need to get a scale for the items that need to be measured in ounces.

piratesmate

08-28-2008, 09:30 PM

<snip>

I can't wait to try it. I just need to get a scale for the items that need to be measured in ounces.

I had a Weight Watchers scale that I used to use for many of the Boma recipes I'd gotten, but found it to be a real pain. I much prefer to use measuring spoons & measuring cups. So I searched the Internet for equivalents.

The ones you need for this recipe are:
Salt: 1 Tablespoon = 1 oz
Baking powder: 1 cup = 5½ oz
Eggs: 1 medium egg = 2 oz

Also, I just posted the list in a separate thread, in case anyone is interested: http://www.disboards.com/showthread.php?p=27221310#post27221310

Deffenm

08-29-2008, 07:51 AM

Thank you so much for posting. This will make it a lot easier to make. Your other thread has some great information. It is really helpful for those that are not the best cooks. Like me. :scared:

Tatania

08-29-2008, 04:19 PM

I was able to obtain the receipe from BOMA for the Corn Bread.

That's very exciting. Boma is really great about providing recipes. Here is one from Delicious Disney.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/FriedGreenTomatoes.jpg

Fried Green Tomatoes with Crab & Asiago Cheese
Narcoosee's, Disney's Grand Floridian Resort
Yield: 5 servings

5 small green tomatoes
1 1/4 cups all-purpose flour
5 large eggs, beaten
2 1/2 cups panko bread crumbs
1/2 cup olive oil
coarse salt and freshly ground pepper, to taste
1 cup lump crab meat
1 1/4 cups grated Asiago cheese
15 basil leaves, thinly sliced
25 tarragon leaves, thinly sliced
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced red onion
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Balsamic Reduction (recipe follows)

1. Peel the tomatoes with a vegetable peeler and slice 1/2" thick.
2. Coat tomato slices in flour, then egg, then pankol breadcrumbs.
3. Heat the olive oil in a sauté pan. Fry the tomato slices on both sides until golden.
4. Season with salt and pepper.
5. Lay the tomato slices in a baking pan and top with crab meat and asiago cheese.
6. Broil 2 to 3 minutes, or until the cheese is fully melted.
7. Stacked lthe layers of tomatoes on top of each other.
8. Toss the basil, tarragon, peppers, onions,olive oil, and vinegar together. Season with salt and pepper to taste and set aside.
9. Place the tomato stack on a plate. Drizzle balsamic reduction over the tomatoes andtop with salad.

Balsamic Reduction

1 1/2 cups balsamic vinegar
5 tablespoons honey

1. In a small saucepan over medium heat, reduce the vinegar by 75%.
2. Stir in honey. Set aside until the sauce is as thick consistency. (Do ahead)

punkin

08-29-2008, 06:43 PM

I need some help. My DD wants the quinoa porridge from Boma for breakfast. I am not sure how they make it. Is it with milk or water? She loved it, but I don't even remember trying it.

Tatania

08-30-2008, 01:38 PM

I need some help. My DD wants the quinoa porridge from Boma for breakfast. I am not sure how they make it. Is it with milk or water? She loved it, but I don't even remember trying it.

Quinoa
Boma, Animal Kingdom Lodge
20 servings

½ quart Water
1/3 pound Dried Quinoa
1/3 pound Butter
1/3 pound Brown Sugar
Heat water, add butter, sugar and dry quinoa. Cook until quinoa is tender. Serve hot.

punkin

08-30-2008, 10:09 PM

Quinoa
Boma, Animal Kingdom Lodge
20 servings

½ quart Water
1/3 pound Dried Quinoa
1/3 pound Butter
1/3 pound Brown Sugar
Heat water, add butter, sugar and dry quinoa. Cook until quinoa is tender. Serve hot.

Thank you so much. I will make it tomorrow (but not for 20 servings).

Tatania

09-01-2008, 04:04 PM

Hi all, this thread is awesome.

Just 2 questions:
1. the Coral Reef Pan-Seared Tilapia recipe is on page 141 according to the index. I see that someone requested the recipe on that page but I can't find the recipe itself. Can someone point me in the right direction?
2. I would love the recipes for the Kalamata Olive Hummus, Durban Tikka Masala, and Malay Spinach-Lentil Dip that come with the Taste of Africa at Jiko.

Thanks so much for your help!

From Jiko:

Unfortunately, we must apologize, but we are unable to share a few of the recipes. The Kalamato Olive hummus is product that we purchase from an outside vendor. Instead we are sending you our own hummus recipe that we hope you will enjoy just as much. In addition, the recipes for the Tikka Masala, the Malay Spinach-Lentil Dip with Lentil Pappadam, and the naan bread were special menu items. These dishes were an expression of our culinary team’s creativity, and no actual recipe was written.

Please remember these recipes are normally produced in larger quantities than needed for home consumption. While the culinary staff has adjusted the recipes to more closely suit your needs, you may need to adjust the spices and seasonings to achieve the exact taste you desire.

LAVOSH
Jiko – The Cooking Place, Disney’s Animal Kingdom Lodge

15 ounces All-Purpose Flour
¼ ounce Salt
¼ ounce Sugar
2 ounces Butter (soft)
1 cup 1 ounce Milk

1. Combine all ingredients and place in a bowl with a dough hook. Mix in slow speed until all the ingredients are well incorporated. Mix for about 10 – 12 minutes until the dough is smooth.
2. The dough can be made 2 – 3 days in advance. Ball up the dough and wrap in plastic.
3. When ready to use, roll out dough to desire size. Dough should be the thickness of a cardboard. Place the dough on a sheet pan, sprinkled lightly with flour or cornmeal. Brush lightly with olive oil and sprinkle with salt and pepper.
4. Bake in a pre-heated 400o oven. Bake for about 12 – 15 minutes or until light golden brown.

5. When cool, cut into pieces and place in a dry box with a lid. May be stored for a couple of days.

GARAM MASALA SPICE
Jiko – The Cooking Place, Disney’s Animal Kingdom Lodge

Yield: 12 servings

½ teaspoon Ground Cumin
½ teaspoon Ground Turmeric
¼ teaspoon Ground Cinnamon
¼ teaspoon Ground Cloves
1/8 teaspoon Cayenne Pepper
½ teaspoon Ground Coriander
½ teaspoon Ground Cardamom
1/8 teaspoon Fresh Ground Black Pepper

Mix all spices together and keep in an airtight container.

GARAM MASALA
Jiko – The Cooking Place, Disney’s Animal Kingdom Lodge

Garam Masala is a mixture of several “hot” spices, generally prepared ahead of time in small quantities and used as needed to flavor meats and vegetables. It can be bought in specialty stores, but has a fresher taste if you grind it yourself.

Yield: about 1 cup

25 each Cardamom, seeds only
½ cup Black Peppercorns
1/3 cup Cumin Seed
¼ cup Coriander, seeds only
3 each Cinnamon Sticks

1. Combine all ingredients and grind very fine, using an electric blender or a coffee grinder. (If you want to do your Garam Masala less hot, decrease the amount of black peppercorn and increase the cumin proportionally.)
2. Store in a tightly covered container away from sunlight and dampness. If carefully store, this Garam Masala can be kept for a couple of months.

HUMMUS
Jiko – The Cooking Place, Disney’s Animal Kingdom Lodge
Yield: 10 servings

1 quart Garbanzo Beans, drained
1 tablespoon Garlic Cloves, minced
2 tablespoons Lemon Juice, fresh squeezed
1 tablespoon Thahini Paste
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Water or Garbanzo Bean Liquid
To taste Kosher Salt
To taste Fresh Ground Black Pepper

1. Put the drained garbanzo beans in the food processor, pulse and add the minced garlic, freshly squeezed lemon juice, Thahini paste, extra virgin olive oil, and water or garbanzo bean liquid.
2. Pulse well until you have a smooth puree. Add in more water if needed.
3. Adjust seasoning with Kosher salt and fresh ground black pepper and reserve covered in the refrigerator.

piratesmate

09-04-2008, 08:37 AM

Another request:

Hi there,

We just got back from our first trip to Disney Orlando yesterday. While we were there we had lunch at the Toy Story Pizza Planet and had the Woody's Meal Deal (pepperoni pizza served with a garden salad).

Does anyone have the recipe for their pepperoni pizza? It was delicious. The crust tasted like it was dipped in garlic and the spices in the sauce was delicious.

I've checked the two recipe treads but didn't find any mention of it there.

Thanks :)

piratesmate

09-04-2008, 11:43 AM

Recipes from the Contemporary Resort…

Beef Stew with Biscuits
Chef Mickey's

2 lb Round steak, cubed
4 Tbl Oil
4 Tbl Flour
½ c Onion, cut 1/2" pieces
½ c Carrots, halves lengthwise, cut on bias
½ c Celery, cut on bias
3 Tbl Tomato paste
4 Beef bouillon cubes
2 c Water
3 c BROWN GRAVY
1 tsp Paprika
1 Bay leaf
1 tsp Garlic
Salt and pepper
1 c Peas, cooked

Baking Powder Biscuits

2 c Flour, sifted
1 Tbl Sugar
4 tsp Baking powder
½ tsp Salt
½ c Shortening
1 Egg, beaten
2/3 c Milk

In stew pot, add oil over high heat. Dredge meat with flour and quickly sear a few pieces at a time until browned. Add onions, carrots, celery, and water to pot with meat; simmer 15 min. Add remaining ingredients except peas. Mix well. Simmer on low until meat is tender and veggies are cooked. Remove bay leaf and adjust seasoning if necessary. Just before serving, add peas and serve stew over biscuits.

for Baking Powder Biscuits

Preheat oven 425 F. Sift together flour, sugar, baking powder, and salt into a bowl. Cut in shortening. Combine milk and eggs. Mix into flour with a fork until just moistened. Turn dough onto a lightly floured surface; knead gently. Roll to ¾” thickness. Cut with a 2" figured cutter and place on an ungreased baking tray. Bake 12 min or until golden.

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Caesar Dressing
from Concourse Steakhouse, Contemporary Resort
Yield: 2 cups

2 Egg yolks
3 tsp Dijon mustard
2 Tbl fresh lemon juice
½ c Canola oil
¾ c Olive oil
3 Tbl White balsamic vinegar
½ tsp Worcestershire sauce
1/8 tsp Tabasco sauce
2 cloves garlic, chopped
2 tsp chopped anchovies
3 Tbl grated Parmesan cheese
1/8 tsp fresh ground pepper
½ tsp kosher salt

In a small bowl, whisk together egg yolks and mustard. Slowly add the lemon juice. Whisking constantly, add the canola and olive oils in a slow steady stream. Whisk in the remaining ingredients. Add water to thin, if necessary, and add more salt and pepper to taste. Store chilled. Whisk to blend before serving.

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Chef Mickey's Key Lime Pie
from Contemporary Resort

1¾ c sweetened condensed milk
1½ c heavy cream
4 egg yolks
¼ tsp vanilla
6 Tbl Key lime juice
1 fresh lime, sliced
9” prepared graham cracker pie shell

Preheat oven to 250 degrees. Combine milk and egg yolks in a blender or food processor on low speed. Slowly add lime juice, mixing until well blended. Pour into pie shell. Bake 20 minutes.
Let cool and refrigerate. Top with whipped cream and a slice of lime.

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Chicken Cacciatore
Chef Mickey's

¼ c Vegetable Oil
1 Whole Chicken (Cut into 8 pieces)
1 c Onion Chopped Fine
½ lb Sliced Mushrooms
1 Tbl Chopped Garlic
28 oz Canned Tomatoes
½ c Red Wine
1 Tbl Fresh Oregano Chopped
1 Tbl Fresh Basil Chopped
1 Tbl Fresh Thyme Chopped

Heat a deep skillet over medium heat with oil. Brown the chicken in the skillet, remove and set aside. Brown the onions and mushrooms, add the garlic. After the mixture has cooked, add the rest of the ingredients, including the chicken and any juices that are in the plate. Simmer the mixture, stirring occasionally to break up the tomatoes. Approximately 30-35 minutes or until the chicken is tender. Serve over fresh cooked pasta. Sprinkle with fresh grated parmesan cheese if desired

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Nacho Cheese Dip
Fiesta Fun Center Snack Bar, Disney's Contemporary Resort

½ lb Provolone, grated
½ lb American cheese, grated
¾ c Heavy cream
8 oz Cream cheese
¼ tsp Garlic powder
¾ tsp Worcestershire
1/8 tsp Cayenne
1/8 tsp Yellow food coloring

Melt provolone in top of double boiler over boiling water. Add American cheese and stir in cream. Add cream cheese and stir until all is melted. Remove from heat; whip in seasonings and food coloring. Serve warm with crackers, chips, or veggies.

<Source> recipesource website, archived at http://www.cdkitchen.com

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Eggs Coronado
The Concourse Grille
Yield: 4 servings

1 c cottage cheese
2 Tbl horseradish
2 Tbl sour cream
1 bunch scallions, sliced
8 large eggs
½ c milk
salt and pepper, to taste

In a large bowl, mix cottage cheese, horseradish, sour cream and sliced scallions. Set aside. In a separate bowl, mix eggs, milk, salt and pepper. Make 4 medium omelets in a hot sauté pan, adding equal amounts of cottage cheese mixture to each omelet. Fold each omelet in half to hold filling.

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Ginger Pumpkin Soup
Contemporary Resort Catering
Yield: 8 servings.

1 tsp minced shallots
½ tsp olive oil
2 – 3 lb pumpkin, peeled, seeded and diced into ¾” pieces
½ c brandy
4 c chicken broth
1¼ c unsweetened pumpkin puree
to taste salt & pepper
1 Tbl minced fresh ginger
1 Tbl white wine
1¼ tsp cinnamon
Pinch freshly grated nutmeg
2 Tbl mascarpone cheese

Sweat shallots in oil until translucent. Add pumpkin and sweat until fork tender. Add brandy and let cook until reduced in volume by half. Add broth and pumpkin puree; simmer 30 minutes. Puree minced ginger and combine with wine; set aside. Puree soup with handheld blender. Adjust to desired consistency with more broth or water. Thirty minutes before serving, add couple of teaspoons of ginger and wine combination, cinnamon and nutmeg to reach desired flavor. Serve with a spoonful of mascarpone cheese on top.

[RECIPE NOTE: Adding the ginger too early or using the powder form, can result in a spicier soup. With dry ginger, the soup gets a more peppery flavor the longer it cooks.]

<Source> Orlando Sentinel

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GRILLED YELLOWFIN TUNA
Chef Pleau of Disney's Contemporary Resort

You will need approximately 1/3 pound of tuna per person (if tuna is unavailable, this seasoning works well with shrimp, also). Brush each fresh, thick-cut tuna steak with a mixture of:

1/3 c soy sauce
2 Tbl safflower oil
1 Tbl fresh grated ginger
1/3 tsp red chili flakes, or to taste
Zest 1 lemon
to taste Kosher salt & fresh ground black pepper

Grill the tuna over a very hot, but not flaming, grill. (Cliff swears by wood-fired, not lighter-fluid-lit, coals.) Cook the tuna so that the outside is browned, but the inside is nearly rare.

CILANTRO LIME YOGURT SAUCE

8 oz nonfat yogurt
½ bunch cilantro, finely chopped
2 finely sliced scallions
¼ c minced red onion
Zest and juice of 1 lime
1 tsp fresh grated ginger
1 tsp curry powder
1 tsp light soy sauce
to taste Kosher salt & fresh ground black pepper

Whisk all ingredients together lightly. Refrigerate for at least an hour and serve on top of or beside the tuna.

Index updated through this post.

tinknme

09-05-2008, 09:21 AM

We had breakfast in August at Tusker House & I fell in love with the Orange Bread! I did not even think to ask for the recipe, I would love to have this if anyone has it to share. Thanks!

piratesmate

09-05-2008, 12:01 PM

We had breakfast in August at Tusker House & I fell in love with the Orange Bread! I did not even think to ask for the recipe, I would love to have this if anyone has it to share. Thanks!

OMG! That sounds incredible!! I'd love to see this one too. I'm going to add it to my next email to them asking for recipes. ;)

tinknme

09-05-2008, 12:47 PM

OMG! That sounds incredible!! I'd love to see this one too. I'm going to add it to my next email to them asking for recipes. ;)

That would be awesome, thanks!

ecuagoddess

09-05-2008, 06:37 PM

Thanks for posting that Tatania! I just received that exact response from AKL yesterday. Bummer.
Still waiting on the Pan-Seared Tilapia from Coral Reef, Epcot. Hopefully they come through.

slk537

09-06-2008, 02:11 PM

Morning!

DH's birthday is this coming week and his favorite dessert ever is the Oreo Bon Bon from Cape May Cafe. I don't want to putz around with making individual bon bons, but instead thought I would take the mousse mixture from the recipe on allears, pour it in an Oreo pie crust and then top it with crushed Oreos and whipped cream.

Anyone ever made this recipe? Any advice or suggestions?

Nikfour

09-07-2008, 08:21 AM

Hi!
I have searched all over for the recipe for the WCC meatloaf. My husband loved it and it is his favorite food. If you happen to have it, please share!

Thank You!

This board is awesome!

Nikki

saradela

09-09-2008, 03:03 PM

:wizard:

Thanks all of you for the wonderful recipes. I have a question,
anybody....please the recipe for the sweet cheese Pretzel from MK ,the one who has the cheese inside....
Saradela

piratesmate

09-09-2008, 04:11 PM

Here are the last few recipes from the Contemporary that I have.

POPPY SEED ANGEL FOOD CAKE
Chef Pleau of California Grill

2½ c cake flour
1½ tsp. salt
2 tsp cream of tartar
1 Tbl cornstarch
11 egg whites
2 c sugar
2 c confectioners' sugar
1 Tbl vanilla extract
Zest of 1 lemon
½ c poppy seeds

Sift together flour, salt, cream of tartar and cornstarch and set aside. Beat egg whites at high speed. When they begin to thicken, slowly add sugars and whip to medium stiffness. Add vanilla extract. Stir lemon zest and poppy seeds into dry mixture, then gradually fold into meringue. Pour into two ungreased loaf or tube pans. Bake at 325 degrees for about 50 minutes. (A toothpick should come out dry, with a few crumbs.)
Remove the cakes from the oven and let them cool upside-down on a rack. Serve with a sauce made from seasonal fruits. Pleau likes strawberry-rhubarb, which he makes with strawberries, rhubarb, sugar and a little water. While the sauce is cooking, he samples it—adding more fruit if it tastes too sweet, more sugar if seems too tart.

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ROASTED LEG OF LAMB WITH GOLDEN RAISIN AU JUS
TOP OF THE WORLD

1 leg of lamb
20 garlic cloves
8 sprigs rosemary
2 oz kosher salt
1 oz coarse black pepper
2 carrots, chopped
1 onion, chopped
½ stalk celery, chopped
1 c vegetable oil
1 gal water
1 c white wine
4 bay leaves
2 c golden raisins

Season leg with salt, pepper and rosemary. Place 10 cloves of garlic inside the leg in different areas using a sharp knife to make small slices in meat. Tie with butcher string.
Take a roasting pan and make it extremely hot to sear the leg. Place oil in pan and then add leg, searing until golden brown on all sides, then remove.
Sauté remaining garlic and vegetables, then deglaze pan the pan with the white wine. Reduce by half and add water and place lamb on top of vegetables. Roast at 325ºF for 1 ½ to 2 hours or until internal temperature reaches 110ºF for a medium rare leg of lamb.
Strain au jus, skim off fat and add raisins. Season with salt and pepper to taste.

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Rose Petal Salad
Top of the World and Gulf Coast Room Contemporary Resort
Yield: 6 servings

3 heads Bibb lettuce
3 pink sweetheart roses
2-3 fresh tangerines depending on size
6 sprigs watercress
6 tangerine blossoms if available

Fill sink or large dishpan with cold water. Submerge lettuce in water, dipping head up and down in water.
Remove and let drain upside down on towel for a few minutes. Cut out core and set aside.
Place roses in water dip up and down, drain and cut off stem end. Set aside.
Peel tangerines and cut in sixths crosswise.
Remove seeds and set aside.
To serve cut lettuce heads in half and place on chilled salad plates. Place tangerine slices on the side of lettuce and sprinkle with rose petals. Garnish with watercress and tangerine blossoms.
Chill until serving time. Serve with the dressing of your choice.

<Source> Cooking with Mickey around Our World 1986

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TOP OF THE WORLD PANCAKE MIX
Top of the World, Contemporary Resort

1 egg
4 Tbl oil
1/3 c milk
1/3 c water
2 tsp vanilla extract
2 c buttermilk pancake mix
4 Tbl sugar
1 tsp baking powder

With a whisk, mix egg, oil, milk, water and vanilla in a bowl. In another bowl blend pancake mix, sugar and baking powder. Gradually add dry ingredients to liquid mixture, mixing well with a whisk.
Cook pancakes on a slightly greased griddle over medium heat using about ¼ cup batter for each pancake. When top of pancake is dry, turn and cook 2 minutes longer. For thinner pancakes, increase water to 2/3 cups.
<Source> Cooking with Mickey around Our World 1986

Index updated through this post.

hepkat17

09-10-2008, 09:34 PM

Banana Bread Pudding
Boma, Animal Kingdom Lodge
Serves 10 – 12

1 cup sugar
3/4 tsp cinnamon
5 eggs
1-1/2 cups heavy cream
1/2 pound cubed day-old brioche, croissants, challah, or Texas Toast (bread needs a high butter content)
3 bananas, sliced into 1/2-inch pieces
4 tbsp butter, cut into small cubes

I have the original bulk recipe from them, they use for the buffet, I was going to do one of these 2 posted because they are smaller. But I noticed this one is missing ingredients, the milk. Not sure if it can be edited, but this won't work without the milk.

hepkat17

09-10-2008, 10:59 PM

Here is the Vanilla Sauce from Boma

VANILLA SAUCE

Ingredients:

3 cups Heavy Cream
1 ½ cups Milk
1 ½ teaspoons Vanilla Extract
9 tablespoons Sugar
2 tablespoons Cornstarch
6 each Egg Yolks

Found both reciepes on All Ears

This is the BIG BULK sauce, both recipes listed on page 12 or 13 for the banana bread pudding were cut in 1/2. This should be 1/2 the amounts. The 2nd recipe is correct for the sauce, but the first 1 is correct for the bread pudding. If you do the sauce for this one, you'll have way way way too much.

greeneeyes

09-11-2008, 06:04 AM

I have the original bulk recipe from them, they use for the buffet, I was going to do one of these 2 posted because they are smaller. But I noticed this one is missing ingredients, the milk. Not sure if it can be edited, but this won't work without the milk.

Milk plus heavy cream? 5 eggs plus 1 1/2 cups of heavy cream should make enough custard for this dish.

butiflfeet

09-11-2008, 03:40 PM

This thread has been so helpful! I appreciate all of you who have taken the time to post these wonderful recipes :flower3:

hepkat17

09-12-2008, 06:10 AM

Milk plus heavy cream? 5 eggs plus 1 1/2 cups of heavy cream should make enough custard for this dish.

It's bout 2 cups of milk and 2 cups of heavy cream. Even the recipe says to combine milk, but didn't list the amount. The one above it is correct.

Just 1 and 1/2 cups of cream, it would be very very dry. I made it last night with 2 cups of each and it came out perfect.

YouJustBideYourTime!

09-15-2008, 05:49 PM

WOW this is AWESOME! I keep finding new areas on the Dis that amaze me:goodvibes I can't wait til we are together again and i can cook these for my fiance!

piratesmate

09-16-2008, 07:27 PM

I found this one in our Creative Community "Living Room" & wanted to make sure you all saw it! It's from Cantina de San Angel in Mexico at Epcot.

Conga Juice

5 cups orange juice (pulp free)
2 cups pineapple juice
1/2 cup lime juice
1/4 cup Maraschino Cherry juice

Best served over crushed ice, or put in freezer to create a slush type drink.

:surfweb:

ecuagoddess

09-19-2008, 02:32 PM

Got a response from Coral Reef on the Pan-Seared Tilapia! Happy to share below:

Pan-Seared Tilapia with White Bean Salad in a Tomato Vinaigrette
Served at the Coral Reef Restaurant, Epcot
Serves 4

Ingredients
4 fish fillets of tilapia
Herb salt
Olive oil

1 cup roasted fennel
1 cup roasted sweet onions
1 cup roasted French beans
1 cup cannelloni beans
20 each cherry tomatoes
Lemon butter
4 each Parmesan lavosh (French bread with parmesan cheese melted on it)
1 cup tomato vinaigrette (your favorite brand)

Method of Preparation
1. Season fish with herb salt and olive oil. In a skillet, sear the fish on one side until golden and then fillip on the other side and finish cooking.
2. Toss fennel, onions, French beans, cannelloni beans and greens in the tomato vinaigrette.
3. Assemble salad on the plate, place cherry tomatoes around the salad and drizzle tomato vinaigrette around.
4. Please fish on top of the salad, brush the fish with lemon butter and garnish with the parmesan lavosh.

saradela

09-23-2008, 01:52 AM

greeneeyes

09-23-2008, 12:35 PM

Oh well!!!!
I recived a response fron Disney about the recipe I requested of the sweet cream cheese pretzels served at the carts in the MAGIC KINGDOM , and they told me that they buy them from this people...::sad2:
http://www.jjsnackfoodservice.com/

Then check out your local supermarket. I've seen many of the products listed in SuperWalmart and a few of the other stores I frequent.

saradela

09-24-2008, 09:37 PM

Then check out your local supermarket. I've seen many of the products listed in SuperWalmart and a few of the other stores I frequent.

definitely I will!!!
Thanks:lovestruc

rottiemom

09-25-2008, 11:33 AM

Tatania

09-25-2008, 04:14 PM

Hi Disers,

I'm back for a couple weeks before heading out again for a month in Korea and China but wanted to thank ecuagoddess and greeneyes for posting the responses they got from Disney.

I tried to order the 2008 Epcot Food and Wine Festival recipe book today but the person at merchandising didn't have a clue. I'll try on Monday when the festival is actually underway.

I had requested the Carrot Cake recipe from Tusker House but was told that Tusker House purchases a "dry ingredient mixture" and just adds liquid. The mix is made espcially for Tusker House and cannot be purchased commercially. Hope this isn't a trend at Disney that they bring in mixes from outside.

BTW, had pastries and breads in Germany/Austria that were fabulous - often a lot better than what the chefs of WDW come up with - esp. the Chefs at the Biergarten.

Tatania

09-25-2008, 08:40 PM

All Ears Net has updated it's recipe page and though we have most of the recipes (they probably come from here :woohoo: there are a couple new ones.

Sweet Ancho Chili Wings
Whispering Canyon Cafe , Wilderness Lodge
Yield: 10 Servings; coats about 30 Wings

1 Pint Hot sauce
¾ cup Blackstrap Molasses
1/2 cup Honey
6 1/2 ounces Salted Butter
2 1/2 teaspoons Blackening Spice
1 ¼ teaspoons Crushed Red Pepper Flakes
1 ¼ teaspoons Chili Powder

Add all items to heavy stockpot and bring to simmer until Butter is melted. Place in enough sauce in large bowl to coat amount of wings desired (about 30 each.) Deep-fry the Chicken Wings at 350°F to an internal temperature of 165°F. While the Wings are still warm, toss in the sauce in small batches, 5 to 10 each at a time, so Wings can be evenly coated. Serve with your favorite dipping sauces or celery sticks.

Green Beans with Carrots
Tusker House, Animal Kingdom
Note: This recipe is from the pre-buffet Tusker House menu.

1 pound green beans blanched in boiling water for 5 minutes, cooled under cold water, drain
1 carrot peeled and sliced thin on a angle (bias)
4 to 5 mushrooms sliced thin
1 small clove garlic, minced
1/8 teaspoon salt
Pinch of pepper
2 tablespoons butter

In large skillet over medium heat, melt butter, add carrots, mushrooms and garlic sauté until just under done about 5 minutes. Add beans, salt and pepper, heat through and serve.

Couscous
Tusker House, Animal Kingdom
Yield: 5 servings

2 cups vegetable stock
5 each fresh basil leaves
8 ounces Israeli couscous (approximately 1¼ cup)
¼ cup butter blend
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
½ teaspoon salt
¼ teaspoon ground black pepper

1. Bring vegetable stock to boil
2. Add fresh basil and simmer
3. Add Israeli couscous and cook until liquid is absorbed
4. Season with rosemary, thyme, salt and pepper
5. Taste, adjust seasoning with salt, pepper, rosemary, or thyme

Atlantic Salmon Filet with Tamarind Glaze, Mango-Wasabi Coulis and Pesto
Restaurant Akershus, Norway - Epcot
Yield: 4 servings

4 each-6 ounce salmon filets
4 Tablespoons Tamarind Glaze
2 Tablespoons Wasabi Coulis
2 Tablespoons Pesto
Salt and Pepper to taste

Pre-heat convection oven to 400 degrees. Lay out salmon on a sheet pan, season lightly and coat with Tamarind Glaze. Bake salmon until internal temperature of 140 degrees is achieved. Drizzle Wasabi Coulis and Pesto over exterior of fish in a criss-cross fashion. Plate and serve.

Cauliflower Mashed Potatoes
Restaurant Akershus, Norway - Epcot

½ cup butter
4 pounds red potatoes
1 head of cauliflower
2 cups grated Jarlsburg cheese
1 cup heavy cream
to taste salt
to taste pepper

1. Steam the potatoes until soft.
2. Steam cauliflower in separate pan until soft.
3. Add all ingredients and mix on low speed.
4. Season to taste.

Chicken Salad
Akershus, Norway - Epcot

2 cups cooked and diced chicken
½ cup sliced, blanched and drained mushrooms
½ cup blanched asparagus

Dressing
¾ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon celery salt
1 tablespoon sweet pickle juice
to taste salt
to taste white pepper

Place chicken, mushrooms, and asparagus in a mixing bowl. Mix the ingredients for the dressing and pour over the chicken, mushrooms, and asparagus. Mix well.

Frikadelle
Biergarten, Germany - Epcot
Yield: 4 servings

1 pound pork or beef-fresh ground
1/4 ounce minced garlic
3 1/8 ounce liquid eggs
1/2 ounce bread crumbs
5 ounces diced onion
To taste salt
To taste pepper

Mix all ingredients together. Form into ball and flatten. Grill until done.

Lentil Salad
Sunshine Seasons, The Land - Epcot

1 pound lentils
¼ cup olive oil
1 cup chopped zucchini
1 cup chopped squash
½ cup chopped red bell pepper
½ cup chopped Portobello mushroom
1 cup small red diced onion
½ cup olive oil
1 cup red wine vinegar
1 tablespoon chopped parsley
to taste Kosher salt
to taste black pepper

Place lentils in a saucepan with water to cover the lentils. Drain and cool.
In pan, add olive oil.
Grill zucchini, squash, red bell pepper and mushrooms. Cool.
In a bowl, add lentils and grilled vegetables. Mix the olive oil and vinegar and add to lentil mixture.
Add diced onions. Season with salt and pepper. Store in refrigerator in air-tight container.

Lentil Salad
Biergarten, Germany - Epcot

1 pound lentils
1 cup small diced carrots
1 cup small diced celery
1 cup small diced onion
1 cup red wine vinegar
1 cup vegetable oil
1 tablespoon fresh chopped basil
½ tablespoon fresh minced garlic
1 tablespoon ham base
to taste salt
to taste black pepper

Place lentils in a saucepan with water to cover the lentils. Add the ham base. Bring to a boil, then reduce to a simmer until the lentils are soft but firm to taste. Drain the liquid from the cooked lentils and chill.
Meanwhile mix together the red wine vinegar, vegetable oil, basil, and garlic, salt, and black pepper. Then add the carrots, celery, and onions to the cooked lentils. Incorporate the dressing to the lentil mixture, and adjust seasoning.

Lentil Salad
Restaurant Marrakesh, Morocco - Epcot
Yield: 4 servings

12 ounces lentils
3 ounces mayonnaise
1 ounce chopped green bell pepper
1 ounce chopped red bell pepper
1 ounce chopped red onions
1 teaspoon lemon juice
salt
pepper

Boil lentils (do not over cook), wash, drain and let cool. Add all ingredients and mix well. Serve chilled.

Tomato Salad
Biergarten, Germany - Epcot

25 pound Tomatoes (plum)
4 pounds Onions (red, julienne)
4 ounces Basil (fresh, julienne)
4 ounces Garlic (minced)
16 ounces olive oil
32 ounces white vinegar
8 ounces balsamic vinegar
4 ounces salt
1 ounce cracked black pepper

Core the tomatoes. Run the tomatoes through the tomato slicer. Then mix all of the ingredients together.

Orange-Horseradish Chicken Salad
Akershus, Norway - Epcot

1 pound cooked and diced chicken breast
1 stalk finely diced celery
½ each finely diced red onion
1 teaspoon Worcestershire sauce
2 teaspoon prepared horseradish
1 cup orange marmalade
¼ cup mayonnaise
to taste salt
to taste pepper

Take marmalade, mayonnaise, horseradish, Worcestershire sauce, celery and onion and mix thoroughly. Add in chicken and coat well. Season to taste and chill.

Napoleon
Boulangerie Patisserie, France - Epcot

1 pound puff pastry
2 cups pastry cream
¾ cup Chantilly cream
Confectioner's sugar

Vanilla Pastry Cream:
2 cups milk
½ vanilla bean, split in half lengthwise
6 egg yolks
2/3 cup granulated sugar
4 teaspoons flour or corn starch

Place the milk and vanilla bean in saucepan and bring to a boil. Cover and keep hot. Beat the sugar and egg yolk together until the mixture whitens and forms a ribbon; then gently stir in cornstarch or flour. Strain out the vanilla bean and pour the hot milk into the egg and sugar mixture, continually beating. Pour the mixture back into the saucepan and bring to a boil, stirring constantly. Boil for 1-minute stirring vigorously, then pour into a bowl and lightly rub the surface of the cream with a lump of butter to keep skin from forming as it cools. Yield: 2 cups

Chantilly Cream:
1 cup crème fraiche, very cold
3 tablespoons cold milk
1 tablespoon granulated sugar
¾ teaspoon vanilla sugar
1 ½ tablespoon shaved ice or water

Mix the crème fraiche with the milk in a chilled mixing bowl; add sugar, vanilla sugar and the shaved ice or ice water, whip at low speed for one minute, then whip at high speed for one to three minutes more or until it stands in soft peaks.

*NOTE: AVOID WHIPPING TOO LONG OTHERWISE IT WILL TURN INTO BUTTER. CHANTILLY CREAM KEEPS FOR 24 HRS. IF REFRIGERATED IN A TIGHTLY CLOSED CONTAINER.

Assembling the cake:
Roll out the pastry into 3 rectangles and bake until lightly browned. When the three sheets have been baked, select the best rectangle to serve as the cover or top layer of the cake. Turn this rectangle over and dust generously with confectioner's sugar. Broil for 1 min. watching to make sure the sugar doesn't burn. Allow to cool.

Fold the vanilla pastry cream into the Chantilly cream. On the first rectangle pastry, spread a layer of this cream. Place the second rectangle on top, spread it with the cream as well, and then cover with the glazed rectangle of pastry. Sprinkle the top with the confectioner's sugar.

Artichoke Dip
Tony's Town Square, Magic Kingdom

½ pound Ricotta Cheese
½ pound Mozzarella Cheese
13 ounces Artichokes (Canned) (drained and chopped)
¼ pound Romano Cheese
1 ½ ounces Heavy Cream
2 ounces Frozen Spinach (chopped)
½ ounce Garlic (chopped)
To Taste Salt and Pepper

Mix ricotta, mozzarella, Romano, artichoke, spinach, garlic, salt, and, pepper. Add mixture to crème brulee dishes, filling no more that ½ full. Top mixture with more mozzarella cheese to come flush with top of dish. Heat in oven to melt cheeses.

Garlic Beans
Liberty Tree Tavern, Liberty Square - Magic Kingdom
Yield: 4 servings

¼ Pounds Green Beans, yellow wax beans and carrots
1 Tablespoon Garlic
2 Tablespoon Olive Oil
1 Teaspoon Kosher salt
½ Teaspoon Ground black pepper

Get a sauté pan hot. Add the olive oil to the pan. When oil is hot add the garlic and cook for 20 seconds. Next add the green beans and the carrots. Finish by adding the salt and pepper.

Gluten, Dairy and Egg-Free Meatballs
Tony's Town Square, Magic Kingdom

10 pounds Ground Beef
2 pounds Gluten Free bread, Toasted & ground
6 ounces Garlic, chopped
1/2 pound Onions diced
1 ounce Fennel Seeds
1/2 ounce Black Pepper
3/4 ounce Salt
1 ounce Parsley

Combine all ingredients in large mixer. Portion into 3.5 oz meatballs, keeping Meatball Mix always on ice. Place 48 meatballs on a sheet pan.

Green Beans
Cosmic Ray's Starlight Cafe, Tomorrowland - Magic Kingdom

1 package frozen green beans
3 ounces butter
Salt & pepper to taste
1 tablespoon granulated onion
1 tablespoon grated cheese

Combine all ingredients in a saucepan and heat.

The Lighthouse Sandwich
Columbia Harbour House, Magic Kingdom

Olive Panini Bread
¼ cup Hummus (recipe follows)
½ cup Broccoli slaw (recipe follows)
Vine ripe tomatoes sliced (2 slices per sandwich)

Hummus:
2 Tablespoons pureed garlic
3 cans (15 oz) garbanzo beans
4 tablespoons water
Juice of 2 freshly squeezed lemons
½ cup tahini paste (pure sesame seeds)
1 tablespoons salt

Put garbanzo beans into food processor, mix with garlic, salt and tahini paste. Puree approximately 15-30 seconds, then add lemon juice and water. Continue to puree until smooth. Should yield about 15, 3 oz servings. This recipe can be cut in half to make a smaller portion. The hummus will hold for five days once prepared

Broccoli Slaw:
3 cups shredded broccoli slaw mix (2-12 oz bags in the grocery store)
1 ½ cups honey Dijon dressing (Ken's Brand)
Toss together and set aside.

Slice bread and spread with hummus, add broccoli slaw and 2 slices of tomato

Portobello Beauty
Raglan Road, Downtown Disney
Yield: 1 serving

1 portobello mushroom, gills scraped
1 kaiser-style bun with caramelized onions baked on top, split
Olive oil for glazing
1 ounce Dubliner cheese (about 1 slice)
Tomato chutney to taste (see note)

1. Grill mushroom until cooked through. In sauté pan, briefly cook mushroom in oil to glaze.
2. Place slice of cheese on mushroom cap and place under broiler to melt cheese.
3. Serve on bun with chutney.

How to make the tomato chutney:
This is the 3-gallon yield from the restaurant. In a large square roasting pan, combine 14 pounds diced plum tomatoes, 4 peeled and chopped red onions, 1 pound brown sugar, 1 quart good-quality balsamic vinegar, 1 pound raisins and 1/4 cup blend of salt and pepper or to taste. Bring to a boil and cook until tomatoes are soft, but still bright red. Remove from pan and chill. Simmer until cooking liquid is reduced in volume by half. Chill again. Recipe can be cut to 1/3 with good results.

Tatania

09-25-2008, 08:44 PM

Chicken Saltimbocca Sandwich
From the kitchens of the Walt Disney World Swan and Dolphin Resort

8 Oz. Chicken Breast
1 Oz. Prosciutto
2 Each Sage Leaves
4 Oz. Tomato (peeled, seeded and diced)
4 Oz. Fresh Mozzarella
1 Each Focaccia Bread
Extra Virgin Olive Oil
Fresh Squeezed Lemon Juice
Fresh Coriander Leaves
Salt (To Taste)
Pepper (To Taste)

Place diced tomato in a small bowl and drizzle with olive oil and lemon juice. Add fresh coriander leaves. Season with salt and pepper to taste. Set aside. Season chicken breast with salt and pepper. Place one sage leaf on each breast. Wrap with sliced prosciutto. Heat sauté pan very hot. Add olive oil to hot sauté pan. Carefully sear wrapped chicken breast until golden brown and the chicken reaches an internal temperature of 165°F. Halve bread lengthwise. Lightly brush focaccia bread with olive oil and grill until bread is warm and slightly toasted. Spoon diced tomato onto focaccia bread. Place the seared chicken on top of the tomato. Place fresh mozzarella on top of the seared chicken. Place sandwich under the broiler and let cheese melt.

Presentation:
Serve with side of your choice.

piratesmate

09-28-2008, 12:34 PM

I found this request elsewhere for the Magic Bars...just concentrating them in one location:

I have had this at POR and WL but I can not find a recipe that seems to be right.

Thanks
Rubyprincess:
And a request for clarification - from any of you. ;)
I'm not familiar with this, though, so can you give me some additional information? Which restaurant? Is it a snack or dessert? ...maybe some idea of ingredients?

Tatania

09-30-2008, 04:59 PM

All recipes from Pearville Fair, Epcot F & W Festival 2008

Red Anjou Pear Crisp
Pearville Fair, Epcot F & W Festival 2008
1 Serving

Crisp Topping
7 g Light Brown Sugar
6.25g Granulated Sugar
13g All-Purpose Flour
3g Quick Oats
4g Pecans, toasted and ground
Pinch Salt
14g Unsalted butter

Preheat oven to 325F. In food processor combine brown sugar, granulated sugar, flour, oats, pecans, and salt. Add butter and pulse until the mixture has reached a crumbly texture.
Spread the mixture evenly onto a half sheet pan and bake for 5 to 8 minutes or until golden brown. Allow to cool and break into small pieces.

Caramelized Red Anjou Pears
1/2 Red Anjou Pear
31g Granulated Sugar
1/3 Vanilla Bean Split and Scraped
30ml Lemon Juice
Pinch Salt
10g Unsalted Butter
15ml Pear Williams Liqueur

Peel the Anjou pear and cut into ½ “ thick slices. Toss the pear slices in sugar, vanilla, lemon juice, and salt. In sauté pan, melt the butter over med-high heat. Add pear mixture and sauté until the pear is soft and evenly caramelized, turning as little as possible to keep pear intact. Remove the pan from the heat and deglaze it with Pear Williams.

Phyllo Shells
1 Sheet Phyllo Dough
7g Unsalted Butter
5g Confectioners’ Sugar
5g Honey
Pinch Salt

Preheat oven to 350F. Cut the sheet into 8 slices, brush with butter and drizzle honey over it, and sprinkle sugar and a few grains of salt. Repeat the previous procedure for all sheets.
Using a ring mould, wrap the Phyllo strips around the mould, bake for 5 minutes. Remove ring immediately and cool.

Garnish Pear Chips
1 Red Anjou Pear
5g Confectioner’s sugar

Pre-heat oven, preferably convection oven to 200F. Using a mandolin cut the pear into thin slices the thickness of a dime.
Dust parchment paper with half of the sugar. Place the pear slices on top and dust with remaining sugar. Bake for 10 to 15 minutes or until the pear is dry.

Presentation
To plate, place phyllo shell in centre of a white square plate. Fill the shell to ¾ full with pear filling, and top with crisp mixture. Place a small scoop of vanilla bean ice cream on top of assembled product. Garnish vertically with 3 thin slices of dried Red Anjou pear, wedged into top of crisp.

http://www.usapears.com/pear_admin/recipeImages/rec_AnPearsBayLeaves.jpg

Poached Pears with Bay Leaf
Makes 4 servings

4 Ripe USA Pears (Anjou or Bosc) pears, peeled
2 bay leaves
½ cup water
1 1/2 cups orange juice
¼ cup brown sugar
1 tsp nutmeg
Fresh bay leaf to garnish

Combine orange juice, water, brown sugar, bay leaves and nutmeg in a saucepan. Bring to a simmer, stirring well to mix. Add pears. Cook over high heat to boil. Reduce heat and simmer for 15-20 minutes. Discard bay leaves. Serve Anjou pears with juice in individual bowls. Garnish with bay leaves.

http://www.usapears.com/pear_admin/recipeImages/rec_braisedpearssoy.jpg
Braised Pears with a Soy-Ginger Glaze
Serves 4

4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons soy sauce
1 tablespoon grated fresh ginger root
½ cup packed golden brown sugar
¼ teaspoon cayenne pepper
4 firm but ripe Bartlett or Bosc pears, peeled, halved lengthwise, and cored
2 tablespoons unseasoned rice vinegar

In a 10-inch saute pan over medium heat, melt the butter. Add the soy sauce, ginger, sugar, and cayenne pepper. Stir until the sugar is melted and the ingredients are well combined and then reduce the heat to medium-low. Add the pears, cut side down, and simmer, basting frequently, until the pears are tender when pierced with a knife, about 8 to 10 minutes. Transfer the pears to a microwave-safe serving dish. Bring the liquid in the pan back to a slow boil and add the vinegar. Simmer the sauce until it is thick and syrupy, about 3 minutes. Pour the sauce over the pears and serve immediately or set aside until ready to serve. Reheat in the microwave just before serving.

mjhd

09-30-2008, 05:53 PM

piratesmate

09-30-2008, 06:05 PM

Oh Tatania...I love pears and those sound delicious!! I might just have to try those. ;)

mjhd - I'll add your request to our list the next time I update it. But I wondered what kind of "conversion" you were talking about? My "recipe book" is just a folder on my hard drive with sub-folders for each restaurant, as well as by beef, chicken, veggie, etc. I find it easier to search on the hard drive - that way I can find all recipes that use "curry paste" or "strawberries" without looking at all of them.

But then I also have been printing 3x5 cards of the ones I re-use so I can have it in the kitchen. I have clip art on a bunch of them & keep them in plastic sleeves I got from Current. They print out with 4 per sheet of 8.5 X 11 cardstock & I have a large Fiskars rotary trimmer I use to separate them. They're in Word format. If you would be interested in seeing them, PM me with your email address & I'll send some to you.

Tatania

10-01-2008, 12:05 PM

Does anyone have the recipe for the jasmine cashew rice from Coral reef? Wanted to make for dinner tonight - yum! Also, has anyone started converting these recipes into their own personal recipe book? I was going to start cutting and pasting but first wanted to see if anyone else already had. Thanks!

My recipe book (besides the ones I purchased from Disney) is a Word Doc that now runs to 800 pages. I sort the recipes in categories and alphabetize them but keep the pictures in a separate folder. I print them oout as I need them or use them because 800 pages is too much to print and the file keeps expanding.

Tikitoi

10-01-2008, 06:48 PM

piratesmate

10-01-2008, 08:12 PM

and I'm hoping someone can direct me to some Honey Vinagritte (?) type dressing that was on the salad at 'Ohana. OMG! It was so good. I ate 3 servings of salad. That recipe would be great to have to keep me on my diet plan. Sorry I didn't get it. But anyone??? :goodvibes

There is a Honey Lime Dressing recipe on page 29 that is from 'Ohana. Maybe that's what you're looking for? If not, please visit our index thread for help in requesting recipes directly from WDW: http://www.disboards.com/showthread.php?p=25003776#post25003776 (see post #4)

Tatania

10-02-2008, 12:19 AM

Because it's tomato season, I made the Tomato Salad from the Biergarten and it was exactly like the German tomato salad my Mom makes. I really like it because it's what I'm used to.

I also made the Smokehouse Ranch Dressing today from Cooking with Mickey and the Chefs of Walt Disney World Resort and the liquid smoke adds an interesting twist to the recipe. The dressing is very thick and there's a note on it saying that you can use it as a dip for vegetables, chicken wings, or chips. It's supposed to be used on green or vegetable salads. Since I don't see it in our index I'll post it here.

BTW, is anybody going to the Food and Wine Festival this year and can get a few new recipes? The Mail Order services doesn't want to send out the cookbook anymore and I'm hoping I might find somebody who can buy it and send it my way. However, the cookbook only has recipes from the booths and they tend to repeat each other a lot. What would be interesting, is to get some of the recipes from the demonstrations.

Smokehouse Ranch Dressing
Boatwright's Dining Hall, Chef Michael Deardorff
Makes about 3/4 cup

1/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons half-and-half
1 teaspoon minced garlic
1 teaspoon whole grain mustard
1/2 teaspoon Malt or Apple cider vinegar
1/2 teaspoon salt, or to taste
1/4 teaspoon dried tarragon leaves, crumbled
1/4 teaspoon Tabasco sauce
1/8 teaspoon freshly ground pepper, or to taste
1/8 teaspoon Worcestershire sauce
1/8 teaspoon liquid smoke
1/8 teaspoon dried dill weed
A pinch of cayenne pepper, or to taste

1. In medium bowl, whisk together all ingredients until well combined.
2. Chill, covered, until cold, about 30 minutes. Use immediately or store, covered & chilled, for up to 3 days.

shovan

10-02-2008, 10:50 AM

I received this recipe from culinary demonstrations at the F&W Fest last year '07. It is wonderful & really worth the time it take to prepare it.

Chris Santos
The Stanton Social, Brooklyn, NY
Wasabi Pea Crusted Tuna
with Soba Noodle & Beet salad, Asian Pesto Serves 4

For the Tuna Preparation
1 bag Wasabi Peas
Wasabi Powder, or premade tube of wasabi 'paste'
1 pound tuna loin # 1 (sushi grade)

For the Soba-noodle Salad
1 bag soba noodles
1 large beet,
roasted and diced 1/4 cup roasted cashews
1 red pepper,julienne very thin
1 carrot, julienne very thin

For the Vinaigrette
1/2 cup soy sauce
1/2 cup water
1 teaspoon ginger juice
1 tablespoon olive oil
1 teaspoon chopped garlic
1 bunch scallions, sliced thin 1/2 bunch cilantro, chopped
1/4 bunch Thai basil, or regular basil if unavailable, chopped

Asian 'Pesto'
1 cups cashews
4 cloves garlic
1 tbsp chop ginger
juice of 2 limes
1 tbsp fish sauce
l/2 cups blended oil
1 tbsp sugar
1/2 cup thai basil leaves,
picked 1/2 cup basil leaves,
picked 1/4 cup mint leaves
1 tsp Chinese chile paste, or to taste
Salt as needed ---just a touch!

Crush wasabi peas in food processor or chop coarsely with a heavy knife. Make a wasabi paste by combining 1 tsp wasabi powder with 3 tbsp cold water; or use pre-made wasabi paste (available in the sushi department of fine supermarkets).
For tuna, cut into four, 4-ounce portions. Spread wasabi paste on all sides of each portion, and then crust with crushed wasabi peas. Repeat.
Boil Soba noodles until 'al dente' as you would any Italian pasta in salted water. For the beets, wrap in aluminum foil with a splash of extra virgin olive oil, salt and pepper. Roast in 450°F oven until fork tender. Cool and dice.
For Soba noodle 'salad', make a quick dressing by combining 'vinaigrette' ingredients listed above, and then toss soba noodles with diced beets, roasted cashews, julienne vegetables and vinaigrette to coat.

For the Asian Pesto, combine all the ingredients in robocoupe. Quickly sear tuna portions in grape seed oil, crust side down for 1 minute. Place in 450°F oven 2 minutes longer; or until rare to just medium rare.
Place salad on plate and lay tuna over. Garnish with chopped scallions and tablespoon of pesto. Optional---serve a little wasabi paste and vinaigrette on the side; a la sushi.

shovan

10-02-2008, 10:54 AM

Here is another one from 2007 Culinary Demonstrations. This one is really easy & delicious. Looks very impressive too!

Wild King Salmon with Dried Cherries and Smoked Almond Beurre Noisette
Guest Chef Braiden Rex-Johnson Seattle Food Writer and Cookbook Author

This recipe from Pacific Northwest Wining & Dining was created by Kevin Davis, chef/owner of Steelhead Diner in Seattle’s famous Pike Place Market. It showcases two of the Northwest’s iconic ingredients: wild salmon and dried cherries. The browned butter, called beurre noisette in French, adds rich nutty flavor. Enjoy this dish with a lush Oregon Pinot Noir.
Serves 4
Macerated Cherries
·1 cup dried cherries
·1 cup port or Madeira (For a nonalcoholic alternative substitute cherry juice.)

Salmon
·Four 6-ounce center-cut wild salmon fillets, skinned
·2 tablespoons extra virgin olive oil
·Kosher salt
·Freshly ground black pepper

Buerre Noisette
·1 stick unsalted butter
·1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
·Freshly grated zest of 1 orange
·1 cup lightly crushed smoked almonds

Place cherries in a glass bowl. Bring port to a boil in a saucepan and pour over the cherries. Cover with plastic wrap and steep 30 minutes. Drain cherries, pat dry and set aside.
Heat a stovetop grill pan over medium heat, or prepare a medium-low fire in a gas or charcoal grill. Brush salmon lightly with olive oil and season with salt and pepper. Place salmon, skin side down (if not using skinned fillets), on the grill. Cook 3 to 4 minutes, turn the fish, and cook 3 to 4 minutes longer for medium rare or longer to desired doneness.
While the fish is grilling, melt butter in a skillet over medium-high heat. Cook until the butter turns brown and gives off a nutty aroma, stirring occasionally. Be careful not to burn the butter.
Remove the skillet from the heat and add rosemary, orange zest, almonds and cherries, stirring after adding each ingredient. Season with salt and pepper. Be careful when adding the first two ingredients, as the butter may sizzle and pop.
Place salmon on four dinner plates, top with the browned butter and serve immediately.

Chef’s Tip: Yukon River King salmon has a very high fat content and will tend to flame up if cooked too fast. It’s always a good idea to have a water bottle handy, just in case. Don’t leave the grill unattended at any time throughout the cooking process. Also, Chef Kevin has an easy way to prevent overcooking your fish. When using a traditional grill, simply turn the grill off when the fish is slightly underdone; this allows the carryover heat to finish cooking the fish.

Tatania

10-02-2008, 11:45 AM

shovan

10-02-2008, 12:38 PM

shovan - Oh my gosh - thanks SO much for sharing these recipes. Both sound amazing and makes me wish I could get to the Food and Wine Festival one of these years. it would mean taking an unpaid business leave but it just might be worth it for the experience. I'll give these a try when I'm back from Asia at the end of the month.

I hope you enjoy the recipes! We love both of these. I don't know if you are counting calories, but I am. I've done the beurre noisette with a lot less butter, adding orange juice. Still tastes amazing. Oh, I don't drain the cherries, I add the cherries with the port to beurre noisette. I'm not wasting cherry infused port!;)

Have a good trip!:goodvibes

Tatania

10-02-2008, 08:27 PM

SPAGHETTINI FRUTTI Di MARE
Portobello Yacht Club, Downtown Disney

1 pound Spaghettini (dry semolina pasta)
1 cup Dry white wine
2 ounces Olive oil
3 cups Tomato Basil Sauce
¾ pound Shrimp (peeled)
¾ pound Scallops
1 pound Hard Shell Clams
½ pound King Crab Legs

1. Steam clams until open, drain and reserve.
2. Bring a large pot of salted water to a boil.
3. Cook pasta at rolling boil while preparing seafood sauce.
4. Sauté shrimp and scallops in olive oil.
5. Deglaze with white wine and reduce.
6. Add tomato basil sauce and bring to simmer.
7. Add cooked clams in the shell and crab legs. Cook to heat through.
8. Season with salt and pepper.
9. When pasta is just underdone, drain and add to seafood and tomato sauce.
10. Toss to combine and cook for 1 to 2 minutes more to finish pasta.
11.Divide in four pasta bowls.

Tips:
1. Fully cooked and frozen Alaskan crab legs can be purchased in most grocery stores.
2. Tomato basil sauce may be prepared from scratch (recipe below) or you may use your favorite store brand.
3. Be sure to use dry white wine for cooking. Don't cook with wine that you would not drink.

Tomato Basil Sauce
1 large can Plum Tomatoes in juice
2 Tbsp chopped garlic
2 Tbsp olive oil
¼ cup chopped fresh basil
1. Lightly brown garlic in olive oil in a heavy pot.
2. Crush tomatoes by squeezing them in your hands.
3. Add tomatoes and juice to garlic and olive oil.
4. Simmer to reduce by about one third.
5. Add chopped basil and season with salt and pepper.

foodlover_US

10-03-2008, 12:43 AM

Hi Tatania,

The Spaghetti-recipe you have given is wonderful. I tried it.:surfweb: Spaghetti recipes I knew so far were spaghetti with marinara sauce and Spaghetti Carbonara (http://www.boorah.com/restaurants/RestaurantSearch.do?restaurantName=Spaghetti&restaurantLocation=Portland%2C+OR&x=0&y=0).

Spaghetti with marinara sauce recipe.:stir:

A steaming plate of al dente spaghetti with homemade sauce and a sprinkle of cheese needs;

1 lb spaghetti
2 cups tomato sauce
1 1/2 oz finely grated Parmigiano-Reggiano (2/3 cup).

Preparation
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
While spaghetti is boiling, reheat tomato sauce in a 12-inch skillet over low heat until hot. Drain pasta and add to skillet. Toss to coat, then serve with cheese.

Makes 4 main-course servings within 20 mints.

Tikitoi

10-04-2008, 10:17 AM

There is a Honey Lime Dressing recipe on page 29 that is from 'Ohana. Maybe that's what you're looking for? If not, please visit our index thread for help in requesting recipes directly from WDW: http://www.disboards.com/showthread.php?p=25003776#post25003776 (see post #4)

You are probably right. Thank you. :yay:

denman007

10-04-2008, 12:57 PM

Hi.

I am looking for the exact recipe for the margarita at ohana's or cape may as they tasted exactly the same.

Thanks.

figgy4me

10-04-2008, 02:37 PM

Tatania

10-04-2008, 06:05 PM

Kona Cafe bread recipe?

Hoping someone can give me the recipe to the new bread at the Kona. They are serving it at Dinner with Macadamia Nut Butter....... It is out of this world. DH & I at the whole thing waiting for our meal.

The Polynesian is a very tough place to get recipes from after the fact as they tend NOT to respond to written requests for recipes. I've written regarding the bread a few times and nothing. Your best bet is to ask someone who is going (check the trip reports) and see if they would get it from their server. I got a stash of recipes from my server at the Kona Cafe.

I am looking for the exact recipe for the margarita at ohana's or cape may as they tasted exactly the same.

Regarding the Margarita request: do you mean the Maui Margarita, the Grand Margarita, the Cactus Pear Margarita, the Passion Fruit Margarita, the Patron Platinum Margarita or the Patron PAMA-rita - as all are on the menu?

figgy4me

10-04-2008, 07:25 PM

The Polynesian is a very tough place to get recipes from after the fact as they tend NOT to respond to written requests for recipes. I've written regarding the bread a few times and nothing. Your best bet is to ask someone who is going (check the trip reports) and see if they would get it from their server. I got a stash of recipes from my server at the Kona Cafe.

I just knew I would not have a problem. After all, I could just come to the disboards and find ANYTHING! :rotfl: :rotfl2:

Oh, well...... next time I will have to ask - even if I just think I might want it.

Debbie6221

10-04-2008, 07:47 PM

I have been searching high and low for the salad recipe from 1900 Park Fare Gala feast. I am pretty sure it was a Greek salad. It had olives, onions, dark greens and even capers in it! Oh, I loved it!

denman007

10-05-2008, 08:41 PM

Regarding the Margarita request: do you mean the Maui Margarita, the Grand Margarita, the Cactus Pear Margarita, the Passion Fruit Margarita, the Patron Platinum Margarita or the Patron PAMA-rita - as all are on the menu?

I would assume it was the Grand. I simply asked for a margarita and they brought me one. Thanks.

Tatania

10-06-2008, 09:24 PM

We were just at Raglan Road on Sunday and I had the Salmon of Knowledge (broiled salmon wrapped in smoked salmon). It was absolutely amazing! I didn't see the recipe listed here (and of course didn't think to ask for the recipe while at the restaurant because I figured I could find it on the Dis) so I've emailed & asked for it. Of course I'll post it but if anyone happens to have it already could you let me know? I'm dying to make it for dinner.

Raglan Road sent me the instructions for this but it was very bare bones (like no details on how to make the mashed potatoes, leeks, cook the salmon or the amount of each ingredient). Luckily Kevin Dundon demonstrates many of his recipes on the UKTV food network (and other shows) plus he has a website (http://www.kevindundon.com/recipes.html)which features loads of his recipes (http://www.kevindundon.com/recipes.html) - including many from his cookbook. He did an almost identical recipe on UKTV which I used (plus his recipes for mashed potatoes and sauteed leeks) to fill in the blanks.

Salmon of Knowledge - fresh salmon topped with smoked salmon, baked and served with a maple glaze
Raglan Road, Pleasure island, WDW
Serves 4

4 slices of salmon filet (about 8 oz each) cut in even pieces; no tails.
4 slices of Smoked salmon
salt and freshly ground pepper
Butter
Mashed Potatoes (below)
Vegetables (below)
Maple Beurre Blanc (below)

Make Mashed Potatoes and keep warm. Preheat the oven to 190°C/gas 5. Top each piece of salmon with a slice of smoked salmon and place in a greased roasting tray. Top with a pat of butter and season with salt and freshly ground pepper. Roast the salmon for 7 minutes until medium rare. Meanwhile prepare the vegetables and Maple Beurre Blanc.
Plate: use an 11 3/4 “ plate and place salmon on a bed of mashed potatoes and leek mix. Drizzle the sauce on each salmon portion. Garnish with parsley.

Mashed potatoes: Cover 1 pound (for 4 servings) potatoes with cold water in a pan and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife. Drain the potatoes in a colander and then peel while they are still hot. Push through a potato ricer or sieve using a spatula. Quickly heat 3 tbsp. milk in a pan. Beat 1 oz. butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.

For the vegetables (4 servings)
25g Butter
60g shiitake mushrooms
4 cherry tomatoes
1 small leek, chopped
Heat the butter in a small saucepan and add the mushrooms, cherry tomatoes, and leeks and fry for 4-5 minutes, until softened. Serve immediately.

Maple Beurre Blanc
50ml White wine
20g chilled Butter
100ml whipping cream
30ml Salt, and freshly ground pepper
Bring the white wine to the boil in a small saucepan and cook briskly until reduced by half. Mix in the butter, the cream and maple syrup.

Instructions for the salad were also bare bones. Hope someone has a picture or has had the sald and can say how thick the pears are sliced and if there really were 4 per serving?

Rialto Salad
Raglan Road, Pleasure Island, WDW

4 pears
1 oz toasted pecans (or walnuts)
2 vine-ripened tomatoes, oven roasted
2 oz. San Daniele Prosciutto
2 each Prosciutto di Parma
4 oz mache lettuce
3 Tbsp. Brown sugar
Balsamic dressing, to taste (recipe below)
1 oz. Parmesan Cheese

Oven dry the ham. Roast the vine-ripened tomatoes in Olive Oil and a salt/pepper mix. Saute the pears in brown sugar, being sure to leave them crunchy. Toss lettuce, tomatoes, pecans, pears, and parmesan in the Balsamic Dressing. Top with 2 kinds of prosciutto. Serve in half bowl.

Balsamic Vinaigrette
Makes about 175 ml/6 fl oz

50 ml/2 fl oz balsamic vinegar (preferably 9 year old Toschi)
150 ml/1/4 pint olive oil
2 tsp Dijon mustard
salt and freshly ground black pepper

Place the balsamic vinegar in a screw-topped jar, add a good pinch of salt and shake until the salt has dissolved.
Add the olive oil to the jar with the mustard and shake again until you have formed a thick emulsion. Season to taste and chill until needed.
Cooks Note: This will keep happily in the fridge for up to one month. It takes just minutes to make and is far superior to any shop-bought alternatives.

clhcpaca

10-08-2008, 11:14 AM

HI

I looked through the recipe index and couldn't find the one I wanted. I'm interested in the lasagna recipe from Tutto Italia. I had it last week and it was sooooo good.:thumbsup2

Any ideas how to get the recipe?

Thanks, Cindy

MickeyWanaBe

10-09-2008, 12:25 PM

SO I was over on the Food Porn thread and I found something I need to try! :tongue: Since we just got back a couple weeks ago I won't be able to try the real thing until maybe sometime next year (unless we win the lottery :idea:). So I thought I would see if I could find the recipe here and whip it up. :stir: I don't see the recipe listed so I am requesting it if anyone one is traveling there anytime soon. :drive: PLEASE!

The picture is in this thread post #1085.
http://www.disboards.com/showthread.php?t=1919687&page=73

She said in a later post (#1109) it was the Bucatini Gratinati--with Italian prosciutto ham, peas, and parmesan cheese from Tutto Italia.

If you could help me out I would be greatly appreciative. :love1:
:thanks:

denman007

10-11-2008, 02:51 PM

The Polynesian is a very tough place to get recipes from after the fact as they tend NOT to respond to written requests for recipes. I've written regarding the bread a few times and nothing. Your best bet is to ask someone who is going (check the trip reports) and see if they would get it from their server. I got a stash of recipes from my server at the Kona Cafe.

What about just calling asking for the recipe. I'm still looking for the grand margarita recipe.

EDIT: I called and got the recipe, however, I'm not sure about the sweet and sour mix. I might have to call back and get clarification. I will post when I have it.

Tatania

10-12-2008, 06:25 AM

What about just calling asking for the recipe. I'm still looking for the grand margarita recipe.

EDIT: I called and got the recipe, however, I'm not sure about the sweet and sour mix. I might have to call back and get clarification. I will post when I have it.

Grand Margarita
Polynesian Resort & General Bar Menu, WDW

1.25 ounces Jose Cuervo Traditional Tequila
.75 ounce Grand Marnier
3 ounces True Crystals Sweet and Sour Mix
.5 ounce Lime Juice
Salt Rim
Lime Wheel
Ice

Rim glass with salt.
Build in a shaker, shake and pour over ice in glass.

Tatania

10-12-2008, 07:04 AM

http://i9.photobucket.com/albums/a88/cathlam/CIMG0009-1.jpg

SALMON WITH FIGS, SABA, AND WATERCRESS
David Pasternack Culinary demonstration, Epcot F & W Festival 2008
Serves four.

This dish calls for fresh figs rather than dry, and if you'd rather saute the salmon, you can throw the cut-up figs into the same pan.

2 tablespoons saba or top-quality balsamic vinegar
1/2 cup extra-virgin olive oil, plus more for coating the salmon
Sea salt
Freshly ground black pepper
2 bunches watercress, rinsed and spun dry
Four 6-ounce salmon fillets, skin on
8 ripe figs, halved

In a small bowl, whisk together the saba and the 1/2 cup olive oil, and season with about 1/2 teaspoon salt and a pinch of black pepper. Put the watercress in a mixing bowl, add some dressing, and toss to coat. Divide the salad among four plates.
Preheat a grill pan over a medium-high flame.
Rub the salmon fillets on both sides with olive oil and season with salt and pepper. Place skin side down in the pan and cook until the edges of the fish begin to turn opaque, 4 to 5 minutes. Turn the fillets and cook 1 minute more. Transfer them to the serving plates, skin side down, over the watercress.
Place the figs in the grill pan, moving them around gently until they begin to wilt, about 2 minutes. Arrange the figs on each serving plate (four halves per plate) and drizzle them with whatever saba vinaigrette remains in the mixing bowl. Finish with a sprinkling of salt and black pepper. Serve immediately.

denman007

10-12-2008, 10:12 AM

Grand Margarita
1.25 ounces Jose Cuervo Traditional Tequila
.75 ounce Grand Marnier
3 ounces Sweet and Sour Mix
.5 ounce Lime Juice
Salt Rim
Lime Wheel
Ice

Rim glass with salt.
Build in a shaker, shake and pour over ice in glass.

Thanks! However, I need to know what they use for the sweet and sour mix. It makes a huge difference.

I thought the bar tender told me they use crystal light sweet and sour dehydrated powder mix, but I don't see that on crystallight.com

Any ideas on the mix?

Tinker_Belle

10-12-2008, 10:18 AM

Thanks! However, I need to know what they use for the sweet and sour mix. It makes a huge difference.

I thought the bar tender told me they use crystal light sweet and sour dehydrated powder mix, but I don't see that on crystallight.com

Any ideas on the mix?

Most restaurants order powdered sweet & sour mix from their suppliers. You can probably find it online or even in the liquor store. It's sometimes called sour mix or bar mix, and is made with lemon & lime juice. :goodvibes

greeneeyes

10-12-2008, 03:35 PM

I can buy sweet & sour mixes (different brands of powders) in our local grocery and liquor stores. You could also make your own.

denman007

10-12-2008, 03:59 PM

I can buy sweet & sour mixes (different brands of powders) in our local grocery and liquor stores. You could also make your own.

Well the point was to replicate the drink...so I want to use exactly what they used.

Tinker_Belle

10-12-2008, 07:33 PM

Well the point was to replicate the drink...so I want to use exactly what they used.

Good luck! Let us know how you make out. :)

MickeyWanaBe

10-12-2008, 08:51 PM

I tried to order the 2008 Epcot Food and Wine Festival recipe book today but the person at merchandising didn't have a clue. I'll try on Monday when the festival is actually underway.

Sorry, I didn't see this before we left, I could have helped you out.
Here is one of my favorites from F&WF. USA 2008

Maine Lobster Roll
Serves 4
2 pounds cooked lobster meat, cut into 1/2" chunks
1/2 cup finely chopped white onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
3/4 cup mayonnaise
1 tablespoon Dijon-style mustard
1 tablespoon finely chopped fresh tarragon
Coarse salt, freshly ground black pepper to taste
4 hot dog-style buns
4 tablespoons butter or margarine, melted
1 cup shredded romaine lettuce

-In large mixing bowl, combine lobster meat, onion, red pepper and celery.
-Add mayonnaise, mustard and tarragon; mix throughly. Season to taste with salt and pepper.
-Preheat the broiler.
-Split open each bun and brush inside with one tablespoon butter.
-Place buns on baking pan, buttered side up and broil until golden brown.
-Sprinkle 1/4 cup of the lettuce on each bun and top with 1/2 cup of the lobster salad.

clhcpaca

10-13-2008, 02:42 PM

wvdislover

10-13-2008, 03:16 PM

Thanks Tatania for the suggestion of whom to email for the lasagna recipe. I received an answering email from Laura Hays, Human Resources Manager for Tutto Italia within 2 1/2 hours with the recipe. It is a very long recipe with three different sauces and fresh pasta sheets. I will post the entire recipe as soon as I have more time.

Thanks again, Tatania. :thumbsup2 Cindy

PLEASE put that recipe on here when you can! I have been wanting that recipe since February, and when I e-mailed them about it, I was told they weren't giving out any of their recipes, yet.

clhcpaca

10-13-2008, 04:10 PM

Okay...here goes for the lasagna recipe. If I don't get it all on the first try, I will add the rest later in the same post #.

Tutto Italia Pomodoro Sauce

4 #1 cans imported plum tomatoes in sauce
1 large yellow onion diced
2 cloves garlic, chopped
1/2 cup extra virgin olive oil
2 T kosher salt
2 t ground white pepper
6 leaves fresh basil, chopped

Crush tomatoes in a large bowl by squeezing them. Cook onions in olive oil until clear over medium heat in a heavy bottom 12 quart saucepan. Add garlic and cook until just fragrant.
Add crushed tomatoes, salt and pepper. Bring to a boil and then lower heat to simmer. Cook at least an hour, stirring occasionally. Add basil leaves. Remove from heat.

Tutto Italia Bolognese Sauce

1 yellow onion, diced
3 ribs celery, finely diced
1 carrot, finely diced
3 cloves garlic, chopped
1/2 cup extra virgin olive oil
1 T dried thyme leaves
2 bay leaves
1 pound ground beef
2 cup Tutto Italia Pomodoro Sauce
1/2 cup white wine
1/2 cup heavy cream
2 T kosher salt
2 t ground black pepper

In a heavy bottomed saucepan, over medium heat, cook onions, celery, carrots and garlic with olive oil until onions are clear and soft. Add the ground beef and cook thoroughly, breaking it up as much as possible. Add the dried herbs, Pomodoro sauce, wine, cream, salt and pepper. Bring to a boil, then lower heat to a simmer. Cook at least one hour, stirring occasionally.

Tutto Italia Bechamel Sauce

1 stick unsalted butter
4 ounces all-purpose flour
2 quarts milk
1 t ground nutmeg
1 t ground white pepper
2 T kosher salt

In a heavy bottomed saucepan, over medium heat, melt butter. Once the butter is melt, add the flour, mixing together completely. Cook the mixture for at least one minute, stirring constantly. Add the milk to the mixture using a whisk. Bring to a boil, then lower heat to simmer. Season with nutmet, salt and pepper. Cook for at least one hour, stirring occasionally.

Lasgna al Forno

6 pasta sheets, precooked (13x9 size)
(I plan to use regular lasagna noodles, precooked)
2 T extra virgin olive oil
1/2 cup Pomodoro Sauce
2 quarts Bechamel Sauce
3 quarts Bolognese Sauce
4 cups grated Parmesan cheese
1 cup shredded mozzarella cheese

In a deep 13x9 pan, evenly spread the olive oil, then add the Pomodoro sauce, evenly spreading it across the bottom of the pan. Place a pasta sheet in the pan, centering it and firmly pressing it to the bottom. Place 2 cups of Bolognese Sauce in the pan and spread evenly using a spoon or rubber spatula. Sprinkle generously with Parmesan cheese (I calculated 2/3 cups for each of the six layers). Place another pasta sheet on top, again pressing it down firmly. Add 1 cup of Bechamel Sauce on the pasta sheet, evenly spreading it around. Sprinkle generously with Parmesan cheese. Repeat the process until all 6 layers are completed. On the final layer, add the mozzarella cheese.

Bake uncovered at 250 degrees for approximately 1 hour and 15 minutes (or until internal temperature reaches 165 degrees). Allow to rest for 10 to 15 minutes before cutting. Top with hot Pomodoro Sauce and grated Parmesan cheese. Bom appetito!

My Note: Measurements for sauce in the list of ingredients seem to be too much. 2 quarts equal 8 cups of Bechamel Sauce for three layers, which uses 3 cups. And, 3 quarts equal 12 cups of Bolognese sauce and three layers uses 6 cups. ????

I also have the recipe for the Fresh Pasta. Does anyone want that recipe?

Cindy

TXTink

10-13-2008, 05:13 PM

TXTink

10-13-2008, 05:15 PM

Here is one of my favorites from F&WF. USA 2008
Maine Lobster Roll

:cheer2: :cheer2: Thanks so much! I LOVED those when we were there last week! Thanks for sharing! :flower3:

*Robin*

10-13-2008, 05:22 PM

Okay...here goes for the lasagna recipe. If I don't get it all on the first try, I will add the [B]rest later in the same post #. NOTE: I just lost 15 minutes of typing, so I am quitting for a little while. Be back soon with the rest.

WOOHOO!! Thanks so much!! I'm going to surprise my family with this over the holidays... YAY!! :yay:
:flower3: :flower3: :flower3: :flower3: :flower3: :flower3: :flower3:

apostolic4life

10-14-2008, 12:30 AM

Wow, a guy goes away to open a new restaurant, only to come back and find a bajillion new recipes to browse through........lots of good ones too!! I am glad to see the thread is still alive and kicking, and I will be back to add my two cents as my schedule permits........we just opened a new restaurant last Wednesday and my free time is non-exsistant right now.

Just wanted to drop in and say hello to my DIS friends while I had a moment of time!

:thumbsup2

*Robin*

10-14-2008, 08:19 AM

wvdislover

10-14-2008, 10:06 AM

I also have the recipe for the Fresh Pasta. Does anyone want that recipe?

Cindy

Well, since you ask, OF COURSE!!! (If you have the time). Thanks so much for the recipes!
Missy

Tatania

10-14-2008, 12:29 PM

Thanks Tatania for the suggestion of whom to email for the lasagna recipe. I received an answering email from Laura Hays, Human Resources Manager for Tutto Italia within 2 1/2 hours with the recipe. It is a very long recipe with three different sauces and fresh pasta sheets. I will post the entire recipe as soon as I have more time.

Thanks again, Tatania. :thumbsup2 Cindy

Posting from Macau and am THRILLED that you were given the recipe so fast. It's one we've had on the request list for a long time. Can't wait to update my collection when I get back.

apostolic4life - Wow, so much happening in your life from a new baby to a new restaurant. You must be exhausted but it's wonderful to have you check in again.

denman007

10-14-2008, 04:38 PM

Thanks! However, I need to know what they use for the sweet and sour mix. It makes a huge difference.

I thought the bar tender told me they use crystal light sweet and sour dehydrated powder mix, but I don't see that on crystallight.com

Any ideas on the mix?

I called back to the Tambu Lounge and got the final ingredient. The sweet and sour is True Crystals....

http://www.kerryfoodandbeverage.com/

http://findarticles.com/p/articles/mi_m0EIN/is_/ai_63849011

You can buy a case directly from Kerry for $33. Ask for Pat.

SweetSpellsSweetie

10-15-2008, 03:18 PM

I didn't see it listed in the index, but I had some really yummy Banana Stuffed French Toast at Boatwrights this past March.
Anyone know how to make it?

Tinker_Belle

10-15-2008, 06:42 PM

I didn't see it listed in the index, but I had some really yummy Banana Stuffed French Toast at Boatwrights this past March.
Anyone know how to make it?

Could it be the same as Tonga Toast? Take a look at this recipe (post 260)...

http://www.disboards.com/showthread.php?t=1575103&page=18

greeneeyes

10-15-2008, 08:52 PM

Could it be the same as Tonga Toast? Take a look at this recipe (post 260)...

http://www.disboards.com/showthread.php?t=1575103&page=18

People who have had both tell me they are almost identical.

piratesmate

10-19-2008, 10:49 AM

I've fallen behind here. Sorry! I'm working on the update now. And while I'm at it I thought I'd re-post my review & photo of the Nut-Crusted Mahi Mahi from Boma.

Last night we had Nut-Crusted Mahi Mahi made from the recipe I got from Boma in 2001. (Yeah, finally got around to making it. ;) )

DH had picked up the nuts for me, but forgot to get the pumpkin seeds so I made it without those. As I remember what it tasted like at Boma, I should have sent him back out. :rotfl: It was excellent, but I missed that little difference. It was hotter than I remembered...of course that could be because I ran out of cayenne so I ground up some red pepper flakes...maybe about half of what it called for in cayenne. It ended up making my lips burn like they do when I eat Pad Thai from Chinese take-out...so it wasn't bad - just a surprise.

Super easy to make & delicious. We'll be having this again!

http://photopost.wdwinfo.com/data/500/22635NutCrustedMahiMahi-smaller-med.JPG

Indexes have been updated through this post.

hepkat17

10-19-2008, 06:34 PM

I forgot if it's called rice dream or not, but at the bakery in Norway at Epcot, they have a rice pudding topped w/ strawberries, anybody have that recipe? It's the best rice pudding I've ever had.

piratesmate

10-19-2008, 07:01 PM

Rice dream or rice pudding from Norway?
I forgot if it's called rice dream or not, but at the bakery in Norway at Epcot, they have a rice pudding topped w/ strawberries, anybody have that recipe? It's the best rice pudding I've ever had.
RICE CREAM WITH STRAWBERRY SAUCE
from Restaurant Akershus and the Kringla Bakery, Norway Pavilion, Epcot

Rice Cream Ingredients
1 lb small grain white rice (not instant)
3 cups water
4 cups milk
1 tsp salt
2 cups heavy cream
4 Tbl sugar
2 tsp vanilla extract

Cook rice with water and salt for 15 min. Add milk and cook for 30 minutes until rice is tender and of a thick consistancy. Let cool. Whip cream with sugar and vanilla. Combine rice and cream and serve with strawberry sauce.

Strawberry Sauce

2 cups Strawberry Preserves
1 cup water
1 Tbl lemon juice

Combine all ingredients in a blender and mix for one minute. Fresh strawberries may be added if desired. Serve rice cream in a bowl with sauce on the side or portion and cover with sauce.

cajunfan

10-20-2008, 11:05 AM

Anyone have the recipe for Mealie Pap (Porridge) from Tusker House? I need this one quick! We had this there a few weeks ago and loved it! My friend was with me, and is very pregnant, and has been craving the suff...I told her I would try to find it.

Thanks!
Lynn

piratesmate

10-22-2008, 02:20 PM

cajunfan - I could have sworn I had the recipe for Boma's version, but I can't find it. :confused3 DS fell in love with it when we were there. I'll add it to the request list. If you want to try to contact them directly for the recipe, there are some tips in the index thread post #4: http://www.disboards.com/showthread.php?p=25003776#post25003776

And just to keep the requests together...

Sorry if i have put this in the wrong thread ; (
I am looking for a recipe that i had from the Delicious Disney Dining Book which i have unfortunately lost.
The recipe i am looking for is a slow cooked pork (might be called Adobe),im sure its from Crystal Palace.
Hopefully someone can help
Thanks:goodvibes

Boatingmom

10-24-2008, 08:46 PM

:wizard: Hey I know people have been looking for this one. Shula's Crab Macaroni and Cheese. Absolutely "to die for". Ive been dreaming about it since our Disney trip in April. It was just emailed to me from the Dolphin monthly recipe club. I don't:banana: :banana: know how to cut and paste it here, but if you go to the Dolphin site you can register for their monthly recipies. Let me know if you still can't find it and I'll type it up here. It calls for Boursin and Mozzarella Cheese:banana: . Who would have thought?:banana:

GPA1015

10-25-2008, 09:35 AM

OK I sub to the dolphin, hope I get the Crab and Mac! That one is right up my alley- thanks

Stacy

Tikitoi

10-25-2008, 09:58 AM

And here is the BBQ Rub recipe from Flame Tree. :upsidedow

Flame Tree: BBQ Rub

2 lbs Sugar
8 ozs Season Salt
2 ozs Paprika
2 ozs Chili Powder
2 ozs Ground Black Pepper
1/2 ozs Garlic Salt
1/2 ozs Onion Powder
1 oz Cumin

Did anyone make this? Or does anyone have any good tips or links for converting these measurements, say for a half pound of ribs? Thankspopcorn::

PNWmom

10-25-2008, 11:41 AM

Crab Mac & Cheese

Ingredients for Boursin Cream:
1 Tbsp. Butter (Clarified)
2 Oz. Onion (Spanish, Small Dice)
1 1/2 Tsp. Garlic (Minced)
1 Oz. Sherry
3 Cups Heavy Cream
1 Each Boursin Cheese (5.2 Oz.)
1/2 Cup Mozzarella (Shredded)
1 1/2 Tsp. Salt (Kosher)
1/4 Tsp. Pepper (Ground, White)
1 Tsp. Tarragon (Fresh, Finely Chopped)
1 Tsp. Thyme (Fresh, Finely Chopped)
1/4 Cup Cornstarch
1/4 Cup Water

Ingredients for Crab Mac & Cheese:
6 Oz. Boursin Cream
7 Oz. Gemelli Pasta (Mac & Cheese)
2 Oz. Crabmeat (Jumbo Lump)
1 Tbsp. Cheese (Parmesan, Grated)
1/4 Cup Croutons (Chopped, Approx. 1/4")
1 Tbsp. Onions (Green, Sliced Finely)

Method of Preparation for Boursin Cream:
In medium sauce pan, sauté onion until translucent and slightly soft. Add garlic and sauté until aroma appears. Deglaze with sherry. Add cream and bring to a simmer. Add cornstarch slurry and bring to a boil. Add Boursin cheese and seasonings. Whisk until completely incorporated. Take off heat and mix in mozzarella.

Method of Preparation for Crab Mac & Cheese:
In small sauce pan, place Boursin cream and bring to a simmer. Add cooked pasta and mix with spoon to combine. Place in oven-safe bowl, evenly top with crabmeat, then sprinkle with cheese and finally the chopped croutons. Place in 400° oven on bottom shelf and cook for approximately 7 minutes until top is golden brown and sauce is bubbling. Garnish with green onions.

Presentation:
Place on serving dish and serve immediately.

wvdislover

10-25-2008, 02:36 PM

Thanks for typing out and posting this recipe! Sounds delicious, though time-consuming

Martian767

10-26-2008, 12:06 PM

Does anyone have the recipe for the cornbread stuffing served at Liberty Tree Tavern? My mom had received a copy from the chef, but she has misplaced it and we all really wanted to have it for Thanksgiving. If you could be of any help it would be much appreciated.

Telynn

10-26-2008, 02:11 PM

Just wanted to stop being a lurker and say thank you to everyone who posted a recipe!

Cap'n Jack's Hat

10-28-2008, 11:21 AM

INGREDIENTS:

16 oz Strawberries (frozen variety, thawed with juice and pureed)
16 oz Sour Cream
1 tbls Lemon Juice (frozen variety, reconstituted, not concentrated)
2 tbls Vanilla Extract
3 oz Sifted Powdered Sugar (by cup measure)
1 tbls Grenadine Syrup
2 oz Half-and-Half

METHOD OF PREPARATION:

Mix strawberries and sour cream, beat slowly until well mixed. While mixing, add grenadine, lemon juice, vanilla extract and sugar until a smooth consistency. Add half-and-half and mix for five seconds. Chill, shake well before serving. Fresh strawberry halves may be added as a garnish.

OMG! I love this one SO much! It's awesome :cutie:

Tatania

10-28-2008, 06:00 PM

I'm finally back from China but am very sick with some sort of flu that I picked up there. It's not surprising because everything is so dirty and some of the squat toilets where unspeakable. I was never so happy to come home from somewhere. I'll finally get to try some of the new recipes once I'm better.
I thought I read a post while I was away asking for the Adobo Pulled Pork recipe from Delicious Disney but can't see the post anymore. Is this recipe still wanted?

Anyone have the recipe for Mealie Pap (Porridge) from Tusker House? I need this one quick! We had this there a few weeks ago and loved it! My friend was with me, and is very pregnant, and has been craving the suff...I told her I would try to find it.

Lynn

Pap Squares
from Boma, Animal Kingdom Lodge
Yield: 4 servings
2 cups Water, boiling hot
1 cup White corn flour (maize meal)
2 t. Butter
To taste Salt and pepper

In a pot heat ¾ of the water. Make a slurry with the corn flour and the rest of the water. Temper the slurry mixture with the boiling water and return everything to the stove. Add the butter and the seasonings. Check flavors and adjust if needed. Pour onto paper lined sheet trays and chill.
Cut into squares. Top with chutney.

My Notes for when I made it in July for a dinner party– I couldn’t find white corn flour so used a yellow corn flour. Do not do this! First I tried th3e above method and when the slurry was returned to the boiling water it went completely lumpy. Threw the mix out and tried a method from te Epcot recipe book (also for paps). This also ended up lumpy and needed to go in the blender to get smooth. After boiling for approximately 30 minutes it didn’t seem to get any thicker so I poured it into the pan. When chilled, it was the consistency of a very firm pudding. This is like the Zimbabwean Sadza. By way of comparison:

Sadza
To make traditional Zimbabwean Sadza (isitshwala) you will need:
2 - 4 cups white mielie meal / cornmeal / maize meal.
water
To make the Sadza (isitshwala):
First boil about 4 cups of the water in a pot.
Set aside about 1/4 of your mielie meal and mix the rest with about 3 or 4 cups of water to make a thick paste - make sure you have a strong arm and wooden spoon!
Then slowly add this paste to the boiling water, stirring all the time, this will prevent lumps from forming and bring to the boil again, dont talk too much with your friends around the braai or it will stick and burn the bottom of the pot (at least 25 min.) Keep cooking and stiring for a few more minutes.
Then slowly add the remaining mielie meal to the pot. The sadza should be very thick and smooth, it should then begin to pull away from the sides of the pot and form a large ball. Cook for a few minutes more.
Thats it, then transfer it to a bowl and serve your sadza (or pap) with relish (like Chakalaka) or meat (nyama).

Did anyone make this? Or does anyone have any good tips or links for converting these measurements, say for a half pound of ribs? Thankspopcorn::

Flame Tree BBQ Rub
1/4 of this recipe is enough for 3 chickens and the rest can be stored.

4 oz Sugar
1 oz Season Salt
1 oz Paprika
1 oz Chili Powder
1.5 oz Ground Black Pepper
1/4 tsp Garlic Salt
1/4 tsp Onion Powder
¾ tsp. Cumin

Originally Posted by Cheshire Figment
INGREDIENTS:

16 oz Strawberries (frozen variety, thawed with juice and pureed)
16 oz Sour Cream
1 tbls Lemon Juice (frozen variety, reconstituted, not concentrated)
2 tbls Vanilla Extract
3 oz Sifted Powdered Sugar (by cup measure)
1 tbls Grenadine Syrup
2 oz Half-and-Half

METHOD OF PREPARATION:

Mix strawberries and sour cream, beat slowly until well mixed. While mixing, add grenadine, lemon juice, vanilla extract and sugar until a smooth consistency. Add half-and-half and mix for five seconds. Chill, shake well before serving. Fresh strawberry halves may be added as a garnish.
OMG! I love this one SO much! It's awesome :cutie:

What was this recipe called?

Does anyone have the recipe for the cornbread stuffing served at Liberty Tree Tavern? My mom had received a copy from the chef, but she has misplaced it and we all really wanted to have it for Thanksgiving. If you could be of any help it would be much appreciated.
If you explain this to Guest Relations I'll bet they send you the recipe.

retiredkid

10-28-2008, 07:52 PM

Originally Posted by Cheshire Figment
INGREDIENTS:

16 oz Strawberries (frozen variety, thawed with juice and pureed)
16 oz Sour Cream
1 tbls Lemon Juice (frozen variety, reconstituted, not concentrated)
2 tbls Vanilla Extract
3 oz Sifted Powdered Sugar (by cup measure)
1 tbls Grenadine Syrup
2 oz Half-and-Half

METHOD OF PREPARATION:

Mix strawberries and sour cream, beat slowly until well mixed. While mixing, add grenadine, lemon juice, vanilla extract and sugar until a smooth consistency. Add half-and-half and mix for five seconds. Chill, shake well before serving. Fresh strawberry halves may be added as a garnish.

This sounds wonderful........what's it called??

Hmbldr

10-28-2008, 08:06 PM

Tatania

10-29-2008, 02:30 AM

Originally Posted by Cheshire Figment

16 oz Strawberries (frozen variety, thawed with juice and pureed)
16 oz Sour Cream
1 tbls Lemon Juice (frozen variety, reconstituted, not concentrated)
2 tbls Vanilla Extract
3 oz Sifted Powdered Sugar (by cup measure)
1 tbls Grenadine Syrup
2 oz Half-and-Half

etc.
This sounds wonderful........what's it called??

In the original post it's the Strawberry Soup
from the 1900 Park Fare, Grand Floridian which is also in the Delicious Disney cookbook.
The official cookbook version is:

Strawberry Soup
1900 Park Fare, Grand Floridian
Serves 6

2 1/2 lb strawberries (frozen & thawed with juice)
2 cups heavy cream
1/4 cup sour cream
1/3 cup plain yogurt
1 TBSP sugar, optional
1/2 pound fresh strawberries, halved for garnish

1. Mix first four ingredients in an electric mixer or blender
2. Beat at low speed till smooth consistency
3. Add sugar, if desired
4. Chill; stir well before serving.
4. Add fresh strawberries halves as garnish.

Tatania

10-29-2008, 03:02 AM

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/GrilledVealTenderloin_PeachBarbeque.jpg

Grilled Veal Tenderloin, Peach Barbeque Sauce, Chipotle Corn Mash
Chef Kent Rathbun, Epcot F & W Festival 2008, Party for the Senses
Servings: 8

Peach BBQ Sauce
8 ounces smoked bacon, diced
(one ham hock may be substituted)
1 large onion (smoked or grilled), coarsely chopped
4 cloves garlic (smoked or grilled), chopped
3 large peaches (fresh or dried), coarsely chopped
2 each arbol chiles, stem removed
1 tablespoon cracked black pepper
2 tablespoons Worcestershire sauce
2 cups orange juice (fresh)
2 cups ketchup
6 dashes Tabasco sauce
2 each lemons, juiced
2 teaspoons kosher salt

Veal Tenderloin
8 pieces *veal tenderloin (about 8 ounces each), trimmed
3 ounces olive oil
2 tablespoons cracked black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic

Chipotle Corn Mash
½ cup finely diced onion
1 tablespoon minced garlic
4 ounces butter, cubed
8 ears corn (fresh, shucked and cleaned), grated
Half of a 7-ounce can chipotle peppers in adabo sauce, chopped
1 tablespoon sugar
1 tablespoon kosher salt
2 tablespoons chopped cilantro
Juice of 2 limes

BBQ Sauce
1. In a small sauce pot add bacon and start cooking on medium heat until crisp then add onions and garlic and sauté until translucent. 2. Add peaches, arbol chilies and continue to cook until chilies start to toast. Then add crack black pepper and deglaze with Worcestershire sauce and orange juice. 3. Reduce orange juice until it starts to thicken. Then add ketchup and reduce to low heat. Continue cooking for about 15 minutes. 4. Season with Tabasco sauce, lemon juice and salt. 5. Strain Barbeque Sauce and set aside.

Chipotle corn mash: In a medium-sized cast iron skillet, slowly sauté onion and garlic in butter until translucent. Add corn, chipotle peppers, and sugar. Stir constantly while cooking on low heat until corn mash starts to thicken to the consistency of whipped potatoes. Season with kosher salt, cilantro, and lime juice. Set aside and keep warm.

Veal Tenderloins
1. On a medium sheet pan, rub tenderloins with olive oil and season with cracked black pepper, kosher salt and granulated garlic. 2. Grill over an open flame or on a char broiler until desired temperature is reached.
(Medium rare is best).

Presentation: Serve sliced on the chipotle corn mash and finish with the peach barbeque sauce.

*edit* For a budget alternative pork tenderloin or pork chops are used.

TinkOhio

10-29-2008, 03:19 PM

Can anyone help by posting a quick link to the recipe for Boma's pasta salad? I tried using the index and search with no luck. Thanks!:)

Tatania

10-30-2008, 04:55 AM

Can anyone help by posting a quick link to the recipe for Boma's pasta salad? I tried using the index and search with no luck. Thanks!:)

The index says it's on page 6 and is called Bertina’s Pasta Salad.

TinkOhio

10-30-2008, 09:12 PM

Thanks!:) It was bumped back to page 8, but it's nice to know what part of the thread to look in!

piratesmate

10-31-2008, 08:21 AM

Thanks!:) It was bumped back to page 8, but it's nice to know what part of the thread to look in!

I just found it on page 6 again. Is anyone else having problems with page numbers? Just checking...

Originally quoted by lynninpa
And here is the BBQ Rub recipe from Flame Tree.

Flame Tree: BBQ Rub

2 lbs Sugar
8 ozs Season Salt
2 ozs Paprika
2 ozs Chili Powder
2 ozs Ground Black Pepper
1/2 ozs Garlic Salt
1/2 ozs Onion Powder
1 oz Cumin

Did anyone make this? Or does anyone have any good tips or links for converting these measurements, say for a half pound of ribs?

I keep a list of equivalents that I've had to look up. Here are some that might help you:

granulated white sugar - 1 lb = 2 cups
table salt - 1 oz = 1 Tbl

The spices may be harder. The "average" equivalent list is:
1 tsp = 1/6 oz
1 Tbl = 1/2 oz*
1/4 cup = 2 oz
1 cup = 8 oz
But that doesn't always hold true for spices. For example, ground ginger is 6 tsp = 1/2 oz but there are only 3 tsp in a Tbl - see * above.

The recipe as listed would probably make enough for the next 10 years! :lmao: If you go to the McCormick site you can look up individual spices. They sell black pepper in a 2 ounce can. Can you imagine using a whole can in anything?!?!? LOL

definitiveact

11-01-2008, 12:19 PM

shershot99

11-02-2008, 12:24 AM

I have been looking through the recipes index and I am confused... what book or web page do the page numbers refer to? I see each recipe has a page number listed, but I do not know how to find or get to that page. can anyone help?

Thanks:confused3

Tatania

11-02-2008, 01:44 AM

Does anyone here have the recipe for the hoop-dee-doo-musical revue strawberry shortcake? Also how do you guys get incontact with the resturants at wdw to send you the recipies?

I am new to the cooking message board and after only a day of looking I see so many recipes I want to make!!!

Welcome to the Disney Recipe exchange. I know the Disney recipes will become family favourites as many of them are truly first-class. The best place to start when requesting a recipe is Disney Guest Relations.
guest.mail@wdw.disneyonline.com

You can also try the Contact form at: https://secure.disney.go.com/disneyl...=ContactUsPage

They'll forward it to the appropriate Food and Beverage manager or chef. If you don't have a reply in 3 weeks or less don't hesitate to write again and let them know it's your second request or third request etc. Once you start getting responses you keep the names of the employees who write you and the next time you can contact them directly. My personal contact list now runs to 4 pages of a Word Doc. Direct contact is no guarantee of success however, as some recipes are not written down and some chefs will never respond or share a recipe - the Poly resort being a prime example. It's actually surprising how many do and it's a real testament to Disney Guest relations.
Always remember to share any new recipes you get.
Since there doesn't seem to be a published version of the Hoop-dee-doo-musical revue strawberry shortcake that would be a good request to make. It's a dish that's been on the menu forever and I bet the recipe has been written down.

I have been looking through the recipes index and I am confused... what book or web page do the page numbers refer to? I see each recipe has a page number listed, but I do not know how to find or get to that page. can anyone help?

Thanks:confused3

As our recipes increased (we now have the largest single online collection of Disney recipes right here) the index got far too long for a single post. Our hard-working moderator, piratesmate, put the index in a separate thread which you can find here: INDEX (http://www.disboards.com/showthread.php?t=1777635). It's best to bookmark this. You can find recipes by course or by restaurant. The page number next to the recipe refers to the recipe thread which is here: RECIPES (http://www.disboards.com/showthread.php?t=1575103). Depending on how many posts per page you're viewing, the page number should be the page of the thread on which the recipe is located.
It may seem confusing to see an index here but that is the OLD index and is no longer updated. The NEW index is updated regularly.

With pumpkin on sale right now:

Pumpkin Ravioli
Wolfgang Puck Grand Café, Downtown Disney
Serves 6

8 tablespoons (4 ounces) unsalted butter
1 pound fresh pumpkin, peeled and cut in 1-inch cubes
2 cups heavy cream
1/2 bay leaf
2 tablespoons minced fresh sage, plus 6 small leaves for garnish
2 teaspoons fresh thyme leaves
2 eggs, beaten
Salt and freshly ground white pepper
6 sheets, approx 6 x 12-inches, of fresh spinach pasta
1 egg, beaten lightly, for egg wash
1/4 cup semolina or all purpose flour, for dusting
2 cups chicken stock (see separate recipe)
2 shallots, chopped

1. Heat a large heavy skillet over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens.
2. Transfer the pumpkin into a medium saucepan, add 1 cup heavy cream and half the herbs and cook over low heat for approximately 30 minutes, or until puree is thick and the liquid has evaporated. If any lumps remain, use a fork to crush them into the mixture. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons butter.
3. Whisk in the beaten eggs. Season to taste with salt and pepper and set aside to cool.
4. Lay out 3 sheets of pasta. Using a pastry bag or a teaspoon, place 8 equal mounds of the pumpkin puree on each sheet of dough, about 2 inches apart. Brush around each mound with eggwash. Cover the mounded dough sheets with a second sheet of pasta and press around the mounds of pumpkin to seal the dough. Using a 2-inch cookie cutter, cut out the ravioli. Dust a tray with semolina and place the ravioli on it. Bring a large pot of salted water to a boil while you make the sauce

To Prepare the Sauce
1. In a medium saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining 1 cup heavy cream and reduce by half. Over low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat. Strain the sauce into a clean saucepan and add the remaining sage and thyme. Season to taste with salt and pepper.
2. Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to the boil. Correct the seasonings.
Divide the ravioli among preheated plates and spoon the sauce over them. Garnish each with serving with a fresh sage leaf. Serve immediately.

dznygrl

11-02-2008, 12:30 PM

Hi,
Do any of you have the recipe for the Butternut Squash and Scallop Pasta. I think it was Tim Donnelly from Publix on Oct 29th...I seem to have lost it, and it was absolutely delicious!! Thanks!!:confused3

Tatania

11-03-2008, 04:23 PM

kielbasa and pierogies recipe anyone know how to make this?? We had it last week at the f & W and they were sooo good.

Kielbasa and Potato Pierogies with Sour Cream
Epcot F & W Festival, Poland
Serves 4

2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 garlic clove, finely chopped
½ cup diced tomatoes
Salt and pepper to taste
1 pound boiled Polish smoked Kielbasa sausage
8 boiled Pierogies ( recipe below)
2 tablespoons butter
½ cup sour cream
¼ cup chopped chives

1. In a large skillet, heat the oil over medium – high heat and add the onion. Reduce the heat and cook until onion is soft, but not brown. Stir in the garlic and tomatoes and season with salt and pepper. Add the sausage, cover the pan and cook for 15 to 20 minutes or until the sausage is heated throughout. Set aside and keep warm.
2. In a large sauté pan, melt the butter and cook the pierogies for 2-3 minutes on each side or until they are brown.
3. Transfer the pierogies to a large serving platter with the sausage mixture. Sprinkle with the chives and serve to sour cream on the side.

Pierogies

Filling
1 pound Idaho potatoes, peeled and coarsely chopped
1/3 cup milk
2 tablespoons butter
1 cup grated cheddar cheese
Salt and freshly ground pepper to taste

Dough
4 cups all-purpose flour
2 large eggs, slightly beaten
½ teaspoon salt
2 cups milk

1. Cook the potatoes in a large pan of boiling salted water until soft, about 20 minutes. Drain potatoes well. Add milk, butter, salt and pepper and mash until smooth. Add cheddar cheese and mix again. Set aside to cool before using.
2. For the dough, make a mountain of flour on a clean or surface. Make a well in the center and add the eggs and salt and 1/2 cup of milk. With your fingers, slowly draw the flour into the liquid, gradually adding the remaining milk to form a dough that is smooth and stiff but not sticky – if dough is still wet as more flour. Knead well. Cover the dough and let rest for about 1 hour.
3. Roll dough out as thinly as possible and cut into 3- inch circles. Spoon a tablespoon of filling in the center. Wet edges of dough with fingertip dipped in water, then fold over and crimp edges with a fork to seal.
4. Place pierogies in a large pot of boiling salted water, a few at a time – they will float to the top when they are done, approximately 5 to 7 minutes. Drain on paper towels.

Made The Floridian (from Disney The Land Grille Room at The Land in Epcot Center) last night and it was pretty good. It's basically a flour/egg coated red snapper on stir-fried veggie but that's as complex as I care to get right now as I'm still recuperating from this dreadful Chinese flu. I swear, the only place I'm traveling to in the future will have to have the word Disney in it somewhere. :lmao: :lmao: