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Tatania

11-06-2008, 09:01 PM

Wow! Thanks for such a speedy reply! Is the recipe from this year? There was a *magical* brown gravy served with it. Would that be a separate recipe? I was thinking I could go ahead and make my gravy the way I always do when I have a roast, but there was definately more flavor happening in there. DH and I felt we could have drank it from a cup!

This was from the 2007 Food and Wine Festival cookbook. I'll be getting the one for this year on the weekend but it only has "20 of the Food and Wine Festival" favourite recipes (for $30 for the book and shipping) and probably not any specific to 2008. Many of the recipes repeat over the years however, so the lamb slider itself is probably the same. There was no gravy recipe but if there's one in the 2008 book I'll add it.

Anyone have the recipe from the Mango Mousse this year from India or the Spice Cake from Africa with that wonderful chocolate sauce? They were both so wonderful!
The 2007 cookbook had the Spice cake but it's with infused fruit and not chocolate sauce.

Spice Cake with Vanilla Rooibos Infused Fruits
Epcot Food and Wine Festival - South Africa
Serves 6

Spice Cake
1 cup all-purpose flour
¾ cup sugar
¼ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground anise seed
1/8 teaspoon ground cloves
1 tablespoon cocoa powder
1 egg, beaten
¼ cup canola oil
¼ cup molasses
½ cup milk

Infused Fruits
1 cup red wine
½ cup orange juice
2 tablespoon sugar
2 vanilla rooibos teabags
1 ¼ cups assorted dried fruit cut into small wedges such as apricots, pears, peaches and raisins

Preheat the oven to 350°F. Generously butter 6 ½ cup ramekins. Sift together the flour, sugar, soda, spices, and cocoa powder in a large bowl. Combine the eggs, oil, molasses and milk together and mix until smooth with a wire whisk. Add the liquid to the dry ingredients in three stages, stirring just combine all the ingredients to make a smooth batter. Spoon the batter into the buttered ramekins and bake for approximately 20 minutes, or until firm to the touch. Set them on a wire rack to cool.
In the meanwhile, combine the red wine, orange juice and sugar in a medium saucepan and bring the liquid to a boil. Lower the heat and simmer until the mixture is reduced by half. Remove from the heat and infuse the tea bags in the liquid for 30 minutes. Remove the tea bags and add the dried fruits to the sauce. Set aside to marinate for a minimum of 2 hours.
To serve, unmold the Spice Cakes onto individual plates and pass the Infused Fruit separately.

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

Crystal Palace Adobo Pulled Pork
The Crystal Palace, Magic Kingdom Park, WDW
Serves 4 to 6

Juice of 1 orange
Juice of 2 limes
1 tablespoon Dijon mustard
3 tablespoons minced fresh garlic
1 cup extra-virgin olive oil
2 tablespoons coarse salt
1 1/2 teaspoons freshly ground white pepper
1 1/2 teaspoons ground cumin
2 tablespoons sugar
2 tablespoons canned chipotle peppers, chopped
6-pound pork roast, leg or shoulder
1 cup water

1. Combine the first 10 ingredients in a heavy-duty, zip-top plastic bag. Add pork; seal bag, and CHILL 24 hours, turning occasionally.
2. When ready to bake, preheat oven for at least 15 minutes to 400°F.
3. Place pork in an ovenproof dish, pour marinade over pork, and add water. Bake uncovered for 30 minutes. Reduce oven temperature to 300°F, cover, and cook for about 3 more hours.
4. Remove from oven and let stand for 10 minutes. To serve, shred pork and mix with its juices.

GWNnewbies

11-07-2008, 08:06 PM

Tatania

11-10-2008, 02:17 AM

We just got back from a cruise on the Wonder and my daughter really enjoyed the pomegranate barbecue sauce that they served with a chicken appetizer that she had. Would anyone have the recipe for that?

I heard that past and present cruise guests have special access to a DCL website that also features recipes. I was wondering if this is true and if one might be able to request cruise recipes through that website?

GWNnewbies

11-10-2008, 08:11 AM

I heard that past and present cruise guests have special access to a DCL website that also features recipes. I was wondering if this is true and if one might be able to request cruise recipes through that website?

I don't have access yet, you have to wait for them to mail you a membership number so I'm not sure what is on that website. I was hoping that someone here would have it, but I can wait and see if it is on there.

Tinker_Belle

11-11-2008, 06:14 PM

This was from the 2007 Food and Wine Festival cookbook. I'll be getting the one for this year on the weekend but it only has "20 of the Food and Wine Festival" favourite recipes (for $30 for the book and shipping) and probably not any specific to 2008. Many of the recipes repeat over the years however, so the lamb slider itself is probably the same. There was no gravy recipe but if there's one in the 2008 book I'll add it.

I bought that cookbook when I was down there. I don't think it was worth the $ for the recipes :(. If you like the binder though, you can always add to it (from here ;)). The 20 recipes include:

1. Escargot from France
2. Pot Stickers from China
3. Durban-Spiced Chicken from South Africa
4. Potato Leek Soup from Ireland
5. Japanese Noodle Salad
6. Patlican Salatasi (Roasted Eggplant Salad) from Turkey
7. Crab Cakes & Barley-Lentil Salad
8. Maple-Glazed Salmon from Canada
9. Chicken Sha Cha from China
10. Quiche from France (I recently posted this one)
11. Spanakopita from Greece
12. Chilaquiles from Mexico
13. Kefta (Grilled Beef & Hummus in a Pita) from Morocco
14. Kielbasa & Pierogies from Poland
15. Kjottaker (Meatball Patties w/Cauliflower-Cheese Mashed Potatoes) from Scandinavia (definitely not there this year)
16. Maine Lobster Roll
17. Dulce de Leche Cream Cake from Argentina
18. Macadamia Nut & Chocolate Bars from Australia
19. Apple Strudel from Germany
20. Chocolate-Covered Cannoli from Italy

I'll be happy to post any of these, if you're interested. :goodvibes

Tinker_Belle

11-11-2008, 06:19 PM

BTW Tatania, thanks again for the contact info. Epcot was very quick in responding...

Strawberry Tart
Boulangerie Patisserie, Epcot (France)

Dough:
5 C. Sifted Flour
Pinch Of Salt
1¼ C. Sugar
9-14 Tbsp. Unsalted Butter
3 Eggs
1 Tbsp. Orange-Blossom Water, Or Any Other Flavored Water

Note: Use ½ Dough Recipe Per Tart

Tart:
Strawberries, Cleaned And Hulled - 5 Ea. Per Tart
Almond Cream - 2 Oz. Per Tart
Apricot Glaze - 1 Oz. Per Tart

Make a circle of the flour on a table; in a well in the center place the salt, sugar and butter (previously kneaded in a clothe dusted with flour), the eggs and water. After the ingredients have been coarsely mixed in 2 or 3 minutes, knead the dough.

Gather the dough into a ball and roll in a circle. Place the dough in a flan ring on a slightly dampened pastry sheet; press the dough down so that it takes the exact shape of the ring. Fold the excess dough down over the edge and sides and cut the excess. Take the fold of dough and crimp the outside rim.

Spread almond cream inside the shell. Line the inside of the pastry with a fine buttered paper; fill to the top with dry beans; bake in a 325-degree oven until golden brown.

Remove from the oven; let cool; remove the ring. Arrange the hulled strawberries in the tart and brush the surface of the berries with apricot glaze.

Tinker_Belle

11-11-2008, 06:27 PM

Spatzle
Biergarten, Epcot (Germany)*

Ingredients
10 each whole eggs
3 cups all-purpose flour
½ cup semolina flour
3 tablespoons salt
¾ cup water

Method of Preparation
1. Mix the all-purpose flour and semolina flour together then add the salt and incorporate well.
2. Mix in the water and eggs until you have a firm but wet consistency.
3. In a 10 quart pot, fill 3/4 quarters full with water add 2 tablespoons of vegetable oil and bring to a boil.
4. Using a spatzle press or a large-holed colander press the spatzle dough through the holes.
5. The spatzle will be cooked when it floats to the top of the water.
6. Remove from the water with a slotted spoon. Drain any excess water from the cooked spatzle.
7. Sauté the cooked spatzle in a pan with butter, salt, and black pepper to taste.
8. Sauté the spatzle until it begins to turn golden brown and slightly crunchy.
9. Garnish with chopped parsley.

Note - You maybe able to order or purchase a spatzle press at any restaurant supply store at a local mall.

Mushroom Ragot
Rose & Crown, Epcot (United Kingdom)*

Ingredients
1 tablespoon olive oil
2 tablespoons chopped garlic
4 tablespoons chopped shallots
1 cup button mushrooms, sliced
1 cup shiitake mushrooms, sliced
1 cup Portobello mushrooms, sliced
1 cup crimini mushrooms, sliced
1 cup white wine
2 cups heavy cream
to taste salt
to taste pepper

Method of preparation
In a large pot, quickly sweat the shallots and garlic in olive oil. Add the mushrooms starting with buttons, crimini, portabellas, and the shiitakes last allowing three minutes between batches. Add white wine and simmer for five minutes. Add heavy cream, bring to a boil and then simmer for 5 minutes to get the correct thickness, making sure it coats the back of a spoon well. Season with salt and pepper to taste.

*Served together at 2008 Food & Wine Festival (Germany).

kehouse

11-11-2008, 11:05 PM

i just got the recipe for the chicken fritters on the disney wonder. we got these the first night at parrot cay. they are awesome on the ship, but i haven't tried making them yet.

Smokey Chicken, Vegetables and Cheddar Cheese Fritters
with Smoked Salt and Pomegranate Barbecue Sauce

Makes 10 Servings

Ingredients For The Smokey Chicken Fritters

10 ea Chicken Legs and Thighs Roasted
2 ea Red and Green Bell Peppers Finely Chopped
2 ea White Onions Finely
Chopped
2 tbsp Oregano
8 oz Cheddar Cheese Grated
6 oz Plain Flour
1 tsp Cajun Spice
1 tsp Jerk Spice
6 drops Liquid Smoke
4 Whole Eggs

Ingredients for the Garnish

2 ea Red Bell Peppers Julienne
1 tbsp Cilantro Chopped
2 ea Red Onions Julienne
0.5 ea Lime Juiced
200 mil Olive Oil

Ingredients For The Pomegranate Barbecue Sauce

500 mil Barbecue Sauce
100 mil Pomegranate Liquor
2 drops Liquid Smoke
1 ea Onions Chopped
2 ea Garlic Chopped

Method for the Smokey Chicken Fritters
Remove the Skin and Bones from the Chicken and break (by hand) the
chicken into small pieces--mix with the remaining ingredients Season
with salt and ground black pepper and chill (TEST THE CHICKEN FRITTERS
BY DEEP FRYING BEFORE CHILLING)

Method for the Garnish
Mix the Ingredients together-place on a perforated pan-chill and reserve
for service

Method for the Pomegranate Barbecue Sauce
Saute the Onions and Garlic-add the BBQ sauce, and Pomegranate Liquor,
bring to the boil and simmer for 5 minutes-Reserve for service.

Assembly
Place the Garnish on the base of the plate, place 3 deep fried Chicken
Fritters on top-serve with a 1/4 Lime--Garnish the Sauce with a cilantro
leaf.

Tatania

11-12-2008, 03:02 AM

I bought that cookbook when I was down there. I don't think it was worth the $ for the recipes :(. If you like the binder though, you can always add to it (from here ;)). The 20 recipes include:

I'll be happy to post any of these, if you're interested. :goodvibes

Most of the recipes were in the 2007 book :mad: though the Cannolli one I have from a previous year didn't have chocolate.

THis version of the Mushroom Ragout is from the 2007 Epcot cookbook

Spaetzle with Creamy Mushroom Ragout
Epcot Food and Wine Festival 2007, Germany
Serves 6

Mushroom Ragout
2 tablespoons canola oil
2 tablespoons shallots, finely chopped
1 tablespoon garlic, finely chopped
1 cup Oyster mushrooms
1/2 cup Cremini mushrooms
1/2 cup button mushrooms
1/4 cup Riesling wine
2 cups water
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper

Spaetzle
3 cups all-purpose flour
1/2 cup semolina flower
3 tablespoons of sea salt
3/4 cup water
10 whole eggs
2 tablespoons vegetable oil
2 tablespoons butter
Sea salt and freshly ground black pepper

1. In a large frying pan, heat the canola oil and add the shallots. Cook shallots for 2 minutes then add the garlic and all of the wash and quartered mushrooms. Deglaze the pan with the Riesling, let cook for 2 minutes.
2. Combine the water with the cornstarch and add it to the mushrooms. Bring the liquid to a boil, stirring until sauce thickens. Season to taste with salt and pepper. Set aside and keep warm.
3. To make the spaetzle, mix the all-purpose flour, semolina flour and salt together until well incorporated. Add the water and eggs mixing until the dough has a firm but wet consistency. In a 10-quart pot, fill 3/4 full with water and are 2 tablespoons vegetable oil. Bring water to a boil and using a spaetzle press or a large-holed colander, press the dough through the holes and dropped directly into the boiling water. The spaetzle is cooked once it rises to the top, about 3- 5 minutes. Transfer the spaetzle to a colander with a slotted spoon and set aside to drain for 2 minutes.
4. Melt 2 tablespoons of butter in a large frying pan over medium heat, and sauté the spaetzle, seasoning with salt and pepper as you cook, for 1 - 2 minutes or until golden brown.
5. Divide spaetzle onto 6 serving plates and serve with mushroom ragout on top.

Tinker_Belle - could you perhaps, pretty please, ask Chefs de France for the Almond Creme and Apricot glaze recipe? :rolleyes1 :rolleyes1 My success rate at getting recipes in the past weeks has been terrible so i don't dare put the request in :scared:

kehouse - thanks SO much for posting and fulfilling the BBQ sauce request. It's so rare to get any recipes from DCL so it's a real treat when one comes in.

Mussels in Green Thai Broth
Kona Café, Disney's Polynesian Resort (Delicious Disney)
Serves 4

1/4 cup canola oil
2 cups yellow onions, cut into very thin strips
2 cups green tomatoes, diced 1/4 inch pieces
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
4 teaspoons Thai green curry paste
1/2 cup (1 stick) salted butter, softened
2 cups coconut milk
4 pounds live mussels
Coarse salt and freshly ground pepper, to taste
4 limes, thinly sliced (about 24 slices )
1 cup chopped cilantro
4 slices day-old Italian bread

Place wok or large saucepan, uncovered, over high heat until hot. Add oil, then onions and tomatoes, and sauté for 1 minute. Add ginger and garlic and stir for 1 to 2 minutes, until the onions are slightly softened.
Stir in curry paste, butter, and coconut milk. Add mussels and season with salt and pepper. Add lime slices; cover the pan and steam over medium -- high heat for 5 minutes, or until the mussels open.
Add cilantro and pour into a large serving bowl. Garnish with bread slices (great for soaking up the broth).
Cooks Note: Mussels are best when cooked as soon as possible. Wash with a stiff kitchen brush under cool running water and remove the beard. Discard any with broken shells. And never eat a mussel who shell is not open after cooking.

GWNnewbies

11-12-2008, 07:54 AM

kehouse, Thank you so much for this. My daughter will be thrilled.

adizzle819

11-12-2008, 02:14 PM

Hello, I was wondering if anyone had the recipes to the following:
white truffle sauce on Le Cellier's mushroom filet
spicy honey sauce on the duck entree at Chef's de France
cassata cake with marzipan from Tutto Italia

Thanks so much!!!

Tinker_Belle

11-12-2008, 08:12 PM

Tinker_Belle - could you perhaps, pretty please, ask Chefs de France for the Almond Creme and Apricot glaze recipe? :rolleyes1 :rolleyes1 My success rate at getting recipes in the past weeks has been terrible so i don't dare put the request in :scared:

Thank you so much for pointing that out! I would have been so frustrated if I were ready to make it! I responded to the same email, requesting the Almond Creme and Apricot Glaze. Hopefully, I'll get a response as quickly as I had with the first request.

Thank you also for posting the Spaetzle w/Mushroom Ragout. I think this was the one I was really looking for! :goodvibes

GWNnewbies

11-12-2008, 09:56 PM

kehouse

11-13-2008, 12:34 AM

kehouse, was there any other information about frying the chicken fritters? There doesn't seem to be any timing or anything, although I guess you would just fry them until golden since the chicken is already cooked. TIA

no, i wondered that myself.:confused3 but i think you are right, they were golden brown on the ship. oh, i hope these turn out as good as they were there. On the oregano, will you use fresh(can you even buy it fresh?) or dried, and will it be the same amount?

GWNnewbies

11-13-2008, 08:20 AM

no, i wondered that myself.:confused3 but i think you are right, they were golden brown on the ship. oh, i hope these turn out as good as they were there. On the oregano, will you use fresh(can you even buy it fresh?) or dried, and will it be the same amount?

I would probably use dried cause I already have some on hand. My daughter is really excited. We were just hoping for the sauce but she said the fritters were really yummy too. I knew they must be cause she wouldn't share AT ALL!:lmao:

adizzle819

11-13-2008, 09:40 AM

Tatania, thanks so much for the contact info. I already have a few recipes that I requested.

White Truffle Herb Butter Sauce (from mushroom filet)
Le Cellier

Ingredients
1 each shallot, sliced
to coat olive oil
1 cup white wine
1 cup heavy cream
1 ounce truffle oil
¼ cup butter, cubed
1 each lemon, juice of
to taste kosher salt
to taste pepper
1 tablespoon chives, minced fine

Method of Preparation
1. Sauté shallots in the olive oil until translucent.
2. Add wine and vinegar and reduce by 90 percent. Add the cream and reduce by 75 percent.
3. Remove from heat and whip in the butter and truffle oil.
4. Season with salt and pepper.
5. Add lemon juice to taste.
6. Strain.
7. Stir in chives and keep warm.

Chefs de France
Duck with Honey

Note: pre-made duck confit is available in specialty shops. For this recipe you will need to purchase two whole ducks if making the confit, or if not just the breasts

Ingredients:

6 duck breasts, 6 to 8 oz. each

Preheat oven: 450° in an ovenproof pan, sear the meat skin side first until crispy, then flip over and roast until juices run clear. Remove meat and let rest.

Honey Sauce:
¼ cup vinegar
1 cup duck bouillon (can substitute chicken bouillon)
¼ cup honey
¼ cup orange juice
2 tsp. cornstarch/thickening agent
¼ cup sugar

In a pan bring to a boil the bouillon and thicken with the cornstarch, add the honey & orange juice. Lower the temperature and cook for approximately 12 minutes. Meanwhile put the sugar in a sauté pan over low flame and cook until caramelized; add the vinegar and stir, then add to the sauce.

Mashed Sweet Potato
4 Sweet potatoes, 2 baker potatoes, peeled & cubed
3 whole eggs
½ cup heavy cream
½ cup half & half
Pinch of nutmeg
Salt, pepper to taste

Steam or boil potatoes until soft. Remove from pan and put in a food processor, add remaining ingredients and puree. Place in 4 oz aluminum cups and steam cook at 320˚ for 27 minutes.

Duck Confit

Ingredients:
4 duck leg portions
Melted fat (1 part duck and 1 part pork) clarified and strained
Spiced Salt mixture made with:
• 2 pounds sea salt, finely crushed
• 1 pound sugar
• 4 each cloves, crushed to powder
• 1 bay leaf
• Sprig of thyme, crushed to powder

Rub the pieces inside and out with the salt mixture (approx. one handful). After rubbing, put the pieces in a glazed bowl and cover with the remaining spiced salt and a dishcloth. Let marinate for at least 24 hours.
Remove the pieces and shake the salt off them, and carefully wipe. Plunge the pieces into a saucepan filled with tepid melted fat, gradually bring to a slow boil; the fat should boil but not smoke. At the start of the cooking the fat will be cloudy, but as the duck cooks, it will get clearer. It takes approximately 2 hours to produce a perfect confit. The duck will be cooked when the fat is clear.

Tatania

11-13-2008, 02:14 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.

Cornbread Stuffing
Liberty Tree Tavern, MK, WDW

12 cups cornbread cubes*
1 tablespoon fresh chopped garlic
1 cup onion, chopped
1 cup celery, chopped
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups turkey stock (chicken may be substituted)

In a preheated 400° oven toasts bread cubes 5 to 7 minutes or until barely golden. In a large skillet over medium/low heat cook the garlic, onions and celery for 3 minutes or until softened. Transfer to a bowl and add the bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning as desired. Additional broth may be necessary to achieve the desired consistency.
Cooks Note: The Chef says to use any cornbread.

Tatania, thanks so much for the contact info. I already have a few recipes that I requested.

Thank you so much for sharing. Those recipes sound amazing!
PS. For anyone wanting the menu title of the duck: it appears on the menu as:
Canard au miel, haricots vert et pommes de terre douce
Roasted breast of duck and leg confit with spiced honey sauce, French green beans and sweet potato,

adizzle819

11-13-2008, 04:03 PM

This are the recipes for the flatbread appetizers at Chefs de France

Dough for Tart

½ lb flour
3 ½ oz. rendered pork fat
1 tsp. yeast
½ cup tepid water
.7 oz lard

Add the yeast to tepid water and stir. Mound the flour on a table; add a pinch of salt, the rendered pork fat and the lard, work in with your fingers. Add the yeast and water and knead. Form a ball, cover with a cloth and place in a warm place for 2 hours. Work the dough out with the palm of your hand and roll to ¼ centimeter thick and a 9” circle.

Onion Tart
7 oz. Crème Fraîche
3 large Onions, sliced very thin
7 oz. smoked bacon, chopped and pre cooked
Pepper

Pour the crème fraîche over the tart shell, layer with onions and bacon, & pepper to taste. Put in the oven and bake for 5 minutes at 400°.

Mushroom Tart
In oil, place sliced mushrooms: ****ake, Button & Portobello in pan and sauté until tender. Meanwhile mix together 3 cheeses, shredded: Parmesan, Gruyere, Emmental and Provolone. Place mushrooms on tart, cover with cheese and bake at 400˚ for approx. 5 minutes.

Tomato Tart
2 large tomatoes, peeled and diced
1 bunch fresh basil, coarsely chopped
Goat cheese, cut in pieces
Tomato compote (recipe below)
Pepper

On the dough, layer the compote, diced tomatoes and basil. Drizzle with olive oil and pepper to taste. Place the cheese pieces on top of the pizza and bake for 5 minutes in 400° oven.
Tomato Compote:
3 large tomatoes
3 cloves garlic
1 bunch fresh thyme leaves
¼ cup olive oil
Blanch the tomatoes in a pot of boiling salted water for 15 to 20 seconds, just long enough so that you will be able to peel the skin. Drain the tomatoes, and peel their skins. Then chop with the garlic and thyme, until garlic and thyme are minced. Add the chopped tomatoes, garlic, olive oil and thyme to the saucepan. Stir to combine, adjust heat to a simmer, and let reduce until thick.

Tinker_Belle

11-13-2008, 06:00 PM

Almond Creme
Boulangerie Patisserie, Epcot, (France)

2 oz or ¼ cup almond paste
¼ cup granulated sugar
3 tbs. unsalted butter, softened
2 large eggs
¼ tsp. vanilla extract
¼ tsp. almond extract
2 tbs. all purpose flour

Purée almond paste, granulated sugar, butter, and a pinch of salt in a food processor until smooth. Add 1 egg, vanilla, and almond extract and purée until incorporated. Add flour and pulse until mixed in.

They purchase the Apricot Glaze from outside, but she suggested thinning out some apricot jam with warm water. :)

Tatania

11-14-2008, 01:14 AM

Does anyone have the recipe for the green beans at the Liberty Tree Tavern? They are so good!

Garlic Green Beans
Liberty Tree Tavern, Magic Kingdom, WDW

1 pound green beans, blanched
1/2 cup shredded carrots
1 tablespoon garlic, freshly chopped
2 tablespoons light olive oil
2 oz unsalted butter
1 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

To blanch the beans, immerse them in boiling salted water for 3 minutes, then drain thoroughly and immerse in ice water until chilled. Drain beans. Get a sauté pan hot. Add the olive oil to the pan. When the oil is hot add the garlic and cook for 20 seconds. Add the butter. Next add the green beans and carrots. Cook for 5 minutes or until desired doneness has been reached. You may add a tablespoon of water to the pan every minute or so to keep the beans from browning. Finish by adding the salt and pepper.

Almond Creme
Boulangerie Patisserie, Epcot, (France)

Yay Tinker_Belle!!! You are a star. My Mother always uses the Red Transparent Glaze made by the Dr. Oetker company on her strawberry tarts and it's delicious. It's called Tortenguß in Germany and is always used on fruit tarts there.

Tinker_Belle

11-14-2008, 09:20 PM

Yay Tinker_Belle!!! You are a star. My Mother always uses the Red Transparent Glaze made by the Dr. Oetker company on her strawberry tarts and it's delicious. It's called Tortenguß in Germany and is always used on fruit tarts there.

Thank you! That sounds great! I can't wait to make this! :)

foodlover_US

11-15-2008, 12:06 AM

Tatania

11-15-2008, 03:31 PM

Does anybody know how to prepare the Caesar salad with creamy dressing. I had tasted it in a Randolph restaurant (http://www.boorah.com/restaurants/MA/randolph/ricks-cafe--pizzeria/29A76DCC3F.html) which was amazing....:hippie:

This thread is ONLY for Disney recipes so if you want the Randolph restaurant version it might be an idea to make the request in a new thread :) . If you want some Disney Caesar Salad Dressing recipes On page 160 there's a very good Caesar Salad dressing recipe I've tried from the now closed Concourse Steakhouse. On page 152 is Narcoossee's Caesar Dressing and below are 2 more from Hollywood Studios you could try.

(The actual salad ingredients are the same for all Caesars - Romaine lettuce, croutons, and grated Parmesan Cheese)

Caesar Dressing
Mama Melrose - Disney-MGM Studios

1 tbsp anchovies, drained
1/2 tbsp Worcestershire sauce
1/2 tsp cracked black pepper
1/4 cup & 1 tbsp liquid eggs
1-1/4 tbsp grated parmesan cheese
1 tbsp roasted garlic
6 tbsp canola oil
3 tbsp balsamic vinegar
1/2 tbsp Dijon mustard
1/2 tsp Tabasco
2 tbsp fresh lemon juice
2 tbsp Romano cheese
2 tsp fresh chopped garlic

Drain anchovies. Measure out ingredients in large mixing bowl. Using blender, blend together the following: eggs, anchovies, garlic, vinegar, Worcestershire sauce, mustard, pepper, cheese, lemon juice, and Tabasco until smooth. Slowly add the oil in a steady stream until emulsified.

Caesar Salad Dressing
50's Prime Time Café, Disney-MGM Studios

1/8 fluid oz lemon juice
¼ oz minced garlic
¾ oz grated fresh Parmesan cheese
2/3 fluid oz anchovy paste
1/16 oz ground white pepper
¼ fluid oz. mustard, Grey Poupon
1/8 fluid oz. Tabasco Sauce
6 3/8 fluid oz. canola oil
1/8 fluid oz Worcestershire Sauce
3 ¼ fluid oz eggs

In a mixing bowl blend anchovy and Worcestershire with hand blender until smooth. Combine remaining ingredients except eggs and oil and blend. Slowly add beaten eggs while mixer is blending.
Do the same for the oil and blend until thick and creamy.

pickdel

11-16-2008, 08:56 AM

What about the recipe for the lamb slider sauce? Maybe I missed it in the recipe.

Wow! Thanks for such a speedy reply! Is the recipe from this year? There was a *magical* brown gravy served with it. Would that be a separate recipe? I was thinking I could go ahead and make my gravy the way I always do when I have a roast, but there was definately more flavor happening in there. DH and I felt we could have drank it from a cup!

I couldn't agree more. I still remember how excited I was (and still am!) to get a recipe that is a clone from one of our favorite local restaurants, Clams and Green Sauce. Just thinking about it makes me want to make it. LOL

Tatania

11-17-2008, 03:53 PM

Garden Grill cornbread recipe?
________________________________________
I am trying to find the recipe for the cornbread from the Garden Grill. It was the best cornbread I have ever had in my life! I would love to try to make it at home. Does anyone know how I can find the recipe?
__________________
Can anyone help?

Corn Bread comes from an outside vendor who does not give out the recipe.

Does anyone have the recipe for the jasmine cashew rice from Coral reef? Wanted to make for dinner tonight - yum! Thanks!

Jasmine Cashew Rice
Served at the Coral Reef Restaurant, Epcot

4 cups vegetable stock
2 cups jasmine rice
½ cup cashews
¼ cup fresh chives
¼ cup minced ginger
4 tablespoons olive oil
To taste kosher salt
To taste pepper

1. In a pan, bring stock to a boil and then add rice. Cook according to directions.
2. When rice is done, fold in the cashew, chives, minced ginger and olive oil.
3. Season to taste with salt and pepper.

kittychatalot

11-17-2008, 05:57 PM

Wonderful Chef David at AKL sent this recipe to me! Not adjusted for home use, but just invite people over and make a bunch!
Briouats of beef, batch

Yield: 9 Pounds/72 each rolls/36 orders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Pounds Beef Rib Meat, boneless
20 Oz Dark Spice, batch
4 Oz Canola Oil
32 Oz Yellow Onion, medium dice
8 Oz Garlic, minced
1.5 Oz (3 ea) Scotch Bonnet peppers, seeded
4 Qts Chicken Stock, batch
4 Oz Veal Demi, batch

12 Oz Yellow Onion, small dice
6 Oz Red Bell Pepper, small dice
6 Oz Pablano pepper, small dice
1 Oz Parsley, chopped
1 Oz Cilantro, chopped
TT Kosher Salt
TT Ground Black Pepper

Method:
Combine meat and dark spice and sear in a large pot in the canola oil. Do not over crowd the pot, and do in small batches if possible in order to get a good sear on the meat. Remove meat and reserve.
In the same pan, sauté the onion and garlic until it starts to brown and deglaze with some of the chicken stock.
Add the meat back to the pot, add the scotch bonnets, veal demi, chicken stock, and cover.
Bring to a boil and then simmer with the lid on for 30 minutes. Remove lid.
Reduce the liquid slowly until a past forms in the bottom of the pan.
Chill and when cool enough to handle, shred the meat with you hands.
Sauté the second batch of onions and peppers, add the herbs, shredded meat and season well.
Taste in order to adjust the seasoning.
Re-chill in order to make the beef rolls.Dark Spice, batch

Yield: 20 Oz. for 10 pounds of beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
.8 Oz Cumin seed
.2 Oz Poppy Seeds
.6 Oz Mustard Seed
.4 Oz Fennel Seed
.02 (12 ea) Oz Whole Cloves
.2 Oz Cardamom
.4 Oz Whole Black Peppercorns
.8 (4 ea) Oz Cinnamon Sticks, broken & crushed
2 Oz Chopped garlic
4 (8 ea) Oz Chipotle Peppers
4 Oz Grated Ginger
12 Oz Olive Oil blend
2 Oz Kosher Salt

Method:

In a large sauté pan over medium high heat add the first 8 ingredients and continuously move them around in the pan to toast them well. You should start to see some steam come off the spices and it will become very fragrant.
At this point add the garlic, chipotle peppers and ginger and mix well and combine with the spices almost to form a past in the pan. Cook for 3-4 minutes in order to take the raw “bite” out of the garlic and ginger.
Remove from the heat and allow to cool for about 20 minutes at room temperature.
Transfer the spices to a blender and begin to process on low to medium speed. While the blender is running slowly add the oil from the top. The mixture will form a paste or spread. Add the salt and continue to process for about 1 minute on high, being sure all of the spices and cinnamon are processed finely.
Reserve and completely cool prior to using as the beef seasoning.Naan Dough – 32.5 #

4 oz portions

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------------
19 # High Gluten Flour
3 Cups Flax Seeds
8 Tb Granulated Sugar
4 Tb Baking Powder
6 Tb Dry Yeast
1 Gal Milk, Whole
12 Ea Eggs Whole
2 Cups Olive Oil
6 Cups Yogurt
8.5 oz Salt

Add dry ingredients together with dough hook and combine well.
In an 8 Qt cambro, whisk together wet ingredients.
Add wet to dry and mix on speed 1 until clumps together
Then speed 2 till clumps
Then speed 3 until dry ingredients are clean on bottom of bowl
Then speed 2 to let ball up then finished.
May Need To Be Sprayed With Pan Spray If Sticky

piratesmate

11-18-2008, 11:17 AM

no, i wondered that myself.:confused3 but i think you are right, they were golden brown on the ship. oh, i hope these turn out as good as they were there. On the oregano, will you use fresh(can you even buy it fresh?) or dried, and will it be the same amount?

Generally, you'll use 1 teaspoon of a dried herb in place of a Tablespoon of fresh. Our supermarkets have bunches of fresh herbs in the produce section that you can buy. However, you usually have to buy such a large quantity that you couldn't use it all in one recipe and sometimes not even in a week. It's not expensive really, just wasteful. ;) Just remember that if your dried oregano (or any other spice) has been in your cupboard for a year, it's lost a LOT of its flavor. ;)

What about the recipe for the lamb slider sauce? Maybe I missed it in the recipe.
The ingredients & instructions were included in the recipe. It just wasn't set apart the way some are, but it's there. ;)

Garden Grill cornbread recipe?
________________________________________
I am trying to find the recipe for the cornbread from the Garden Grill. It was the best cornbread I have ever had in my life! I would love to try to make it at home. Does anyone know how I can find the recipe?
__________________
Can anyone help?
Corn Bread comes from an outside vendor who does not give out the recipe.

While the recipe for LTT's corn bread is not available, there are others posted within this thread:
Crystal Palace: Fire Roasted Spoon Cornbread page 19
Hoop-Dee-Doo: Cornbread page 75
Yacht & Beach Club: Cornbread page 100
Wilderness Lodge: Cornbread (2 versions) page 104 & 141
Big Thunder Ranch, DL: Cornbread page 155
Boma: Corn Bread page 160

I have a version from Boatwright's that I just realized has never been posted.

Boatwright's Corn Bread
Yield: 25 muffins

1 cup corn meal
2 cups all-purpose flour
1½ cups sugar
1 tsp salt
1 tsp baking powder
2 cups canola oil
7 eggs
2 cups milk
2 cups frozen kernel corn

Combine all above ingredients in a large bowl and mix well.
Pour into greased muffins tins and bake at 375 for 30 minutes.

Combine all above ingredients in a large bowl and mix well.
Pour into greased muffins tins and bake at 375 for 30 minutes.

Index is updated through this post.

kenny

11-18-2008, 01:34 PM

piratesmate

11-18-2008, 04:41 PM

Anyone know what is in the cranberry relish/sauce that they serve at Crystal Palace?

My wife had it the 2 weeks ago when we are there and thought it was really good. Looking to make it for thanksgiving but she can't remember what was in it.

Thanks

Could you be looking for Carrots & Cranberries? That recipe can be found on page 143 - post #2139: http://www.disboards.com/showthread....75103&page=143

Index has been completed through this post.

Tatania

11-18-2008, 06:28 PM

I am looking for the recipe for Chocolate Ginger Cake from Teppan Edo.

Chef Nishikawa has responded and said: "Unfortunately, we do not have a bakery on site we ask to bake outside Company."

They have an ingredient list but not the recipe.

Ginger Mousse:
Heavy Cream
Powder Sugar
Neutra Fond (gelatin)
Ginger Powder

Sponge:
Sugar
Bleached Wheat Flour
Wheat Starch
Emulsifier (The most commonly used emulsifier in cooking is egg yolk, but pectin, soya lecithin, and gelatin also have similar properties.)
Corn Starch
Nonfat Dry Milk

Breakfast Lasagna
Crystal Palace
Yield: 8 servings

Pastry cream (recipe below)
8 pancakes (below)
6 waffles (below)
6 cups crumbled pound cake (below)
(Store-bought/frozen of the above 3 items are also OK.)
1 1/2 quarts custard (recipe below)
1 cup frozen raspberries
1 cup frozen blueberries
3 bananas
1 TB. butter

Pastry Cream
1-1/2 teaspoons vanilla extract
6 egg yolks
1-1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar

1. Make the pastry cream first: In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk; over medium heat, cook while stirring until mixture thickens.
2. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks.
3. Slowly pour egg mixture back into milk mixture.
4. Stirring constantly, cook over medium low heat until mixture thickens.
5. Remove from heat and stir in vanilla extract. Chill cream until ready to use.
While cream is chilling, make pancakes, waffles and pound cake below:

Pancakes
1 1/2 cups sifted flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, well beaten
1 1/4 cups milk
3 TB. shortening, melted and slightly cooled, or salad oil

Sift together flour, baking powder and salt. Mix egg, milk and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the pancakes will be tough. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.

Waffles
1 1/2 cups sifted flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, well beaten
1 1/4 cups milk
1/2 tsp. pure vanilla extract
3 TB. shortening, melted and slightly cooled, or salad oil

Sift together flour, baking powder and salt. Mix egg, milk, vanilla and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the waffles will be tough. Bake in waffle iron following waffle iron instructions.

Pound Cake
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 tsp. pure vanilla extract
1/2 tsp. salt
1/2 cup milk

Sift the flour into a large mixing bowl. Stir in sugar, using a large spoon. Add room temperature butter. Add eggs. Using a mixer on low speed, slowly add the milk, and then the vanilla extract. After thoroughly stirred, turn mixer to medium for a few minutes, then to high. Mix thoroughly. Preheat oven to 325 degrees. Grease a standard tube pan with butter, then lightly flour it, shaking the excess from the pan. Pour in the mix and bake the cake for about 1 hour and 20 minutes. Check the doneness of the cake with a toothpick. Allow cake to cool for 15-20 minutes in the pan, then crumble the cake into small crumbs with your hands.

Custard (Makes 1 1/2 quarts)

6 large eggs
1 1/2 pints heavy cream
1 pint half and half
1 ounce brandy
1/4 ounce nutmeg
1/2 ounce cinnamon
1 1/2 cups sugar

Combine all ingredients in a mixing bowl and whisky until fully incorporated. Chill until ready to use.

Assembly
Put a layer of waffles in a buttered casserole dish. Sprinkle a quarter of the pound cake over the waffles. Peel and slice the bananas. Layer with half of each of the following: the cut bananas, frozen raspberries, and frozen blueberries. Sprinkle half of the remaining pound cake over the fruit, then top with the rest of the fruit. Top the fruit with a layer of pancakes, the sprinkle the rest of the pound cake on top. Press down on the layers to pack firmly. Slowly add the custard mix until the entire dish is saturated.

Baking and Garnishing
2 1/2 cups Pastry Cream (recipe above)
1 banana
1/2 pint your favorite fresh berries
1/4 cup brown sugar

Bake in a 350 degree oven for 60 minutes. (Oven thermometer placed in center of dish should register 165 degrees.) Top the lasagna with a layer of pastry cream. Slice the banana and layer on top of cream. Sprinkle sugar on top and place casserole under the broiler until browned. Garnish with fresh fruit and serve.

NMW

11-18-2008, 06:56 PM

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.

OMG! I have wanted to know how to make this forever. Thank you!

ses1230

11-20-2008, 03:53 PM

Does anyone have the recipe for the potato casserole served at Askerhus Breakfast? It was so good, I would love to try to make it!

TIA!

piratesmate

11-20-2008, 04:04 PM

I believe you'll find that on page 11: http://www.disboards.com/showthread.php?t=1575103&page=11

If there's anything else you're looking for, feel free to check the index here: http://www.disboards.com/showthread.php?t=1777635
Posts 1 & 2 are the recipes organized by course.
Posts 7 & 8 are the recipes organized by restaurant.
Although they should be alphabetical, it's probably easiest to do a search on the page with <CTRL> + <F>.

ses1230

11-20-2008, 04:11 PM

stitchmonkey

11-20-2008, 05:34 PM

I finally read all the way through this thread and I first of all want to say "THANK YOU" to all of you who have posted such amazing and interesting recipes. I've copied down a bunch and I'm eager to try them - even though I'm not much of a cook:scared: but I love DL soooo much that I'm going to give it a shot. I noticed most of the recipes are from WDW (never been :sad: but it is my ultimate dream vacation - someday) I just got back from a family vacation to DL and I'm hoping someone can help me get a drink recipe that I had at the Lost Bar. The drink was called a Magical Star and it came with a glowing ice cube. I've searched the internet and a different recipe with White Creme de Cacao comes up, but that is not it at all. I did find this: organic mango & passion fruit liqueur, coconut rum, pineapple juice, and a multicoloured glow cube, which is more like the actual drink I had but there is no measurements. Thanks in advance for any help!!! And thanks again for all the great recipes!!!

PNWmom

11-21-2008, 05:05 PM

Rosemary Roasted Poussin with Porcini Cream Sauce and
Root Vegetable Mash From the Swan and Dolphin
Ingredients for Rosemary Roasted Poussin:
2 Each Poussin
1 Cup Olive Oil
2 Cloves Garlic (minced)
8 Sprigs Rosemary (pulled off the stem)
1 Tbsp. Thyme (finely chopped)
1 Tbsp. Sage (finely chopped)
Salt and Pepper (to taste)

Ingredients for Porcini Cream Sauce:
2 Quarts Heavy Cream
1/4 Cup Porcini Powder
2 Cloves Garlic (minced)
1 Each Shallot (small, minced)
2 Tbsp. Whole Unsalted Butter
Salt and Pepper (to taste)

Ingredients for Root Vegetable Mash:
2 Each Carrots
2 Each Parsnips
3 Each Potatoes
2 Each Celery Root Bulbs
3 Tbsp. Butter
2 Cups Heavy Cream
Salt and Pepper (to taste)

Method of Preparation for Rosemary Roasted Poussin:
Begin by cutting the poussin in halves (follow the back bone - each side should consist of a breast and a leg). Lay in a shallow pan. In a separate bowl, combine olive oil, rosemary, sage, thyme, salt and pepper. Pour the marinade over the poussin and cover with plastic wrap. Refrigerate for at least 2 hours (this can be done one day ahead). Preheat your oven to 375°. Place the poussin on a sheet pan with bone side down. Roast for 8 to 10 minutes. At this point, the poussin should be done. The internal temperature of the poussin should be at least 165°. Remove from oven.

Method of Preparation for Porcini Cream Sauce:
In a medium sauce pan, heat the butter over medium to medium high heat. Once the butter is melted, add the garlic and shallots. Sauté until the garlic blooms. Blooming refers to the moment when the garlic's sharp fragrance is released by the heat. Next, add the porcini powder (this can be substituted by any of your favorite mushroom powders, for example, chanterelle or morel). Toast the powder out, which means to constantly stir the powder until it has absorbed most if not all of the butter and is well incorporated with the garlic and shallots. This should take about 2 minutes. Add the heavy cream. Bring to boil and immediately reduce to a slow simmer. Allow the cream to cook and reduce by 1/3. Turn off the heat. Blend the sauce to create a smooth silky texture. Add salt and pepper to taste.

Method of Preparation for Root Vegetable Mash:
Peel and chop all the root vegetables approximately the same size. Boil in a pot until tender. Be careful not to overcook the vegetables or they may turn into mush. While this is happening, in a separate pot, combine the butter and cream and bring to a simmer. Once the vegetables are tender, strain out the water. Return the vegetables to the pot. Slowly whisk in the heated butter and cream mixture. At this point, you can make the mash as thick or thin as you like by adding more or less cream. Season with salt and pepper.

Presentation:
Place poussin in plate. Serve with porcini cream sauce, root vegetable mash and broccolini or your favorite vegetable.

Serves: 4

adizzle819

11-25-2008, 08:29 AM

Bruno’s Barbecue
Cinderella’s Royal Table

(4 Servings)

4 6-oz Chicken breast, grilled
1 cup Apricot barbecue sauce
3 cups Cabbage, shredded
¾ cup Red cabbage, shredded
¾ cup Carrots, grated
¾ cup Spring mix
¾ cup Slaw dressing
2 squares Apple cornbread
1 cup Fried onions

Tobacco Onions

1 each medium red onion, sliced thinly into rings.
flour, enough to coat onions
salt and pepper
oil, vegetable or canola

Heat oil in pot to 3500 F. Season onions with salt and pepper then mix in flour. Shift out the flour and fry in the oil until golden brown. Drain onto several layers of paper towels.

Apple Slaw Dressing (makes ¾ cup)

½ cup mayonnaise
¼ cup sour cream
2 ¼ tsp apple cider vinegar
dash Sansho (Japanese pepper)
1 tbsp Cajun seasoning
1 tbsp sugar

Mix all ingredients together and store in a plastic container with an airtight lid.

Apricot Barbecue Sauce (makes 2 cups)

1 ½ tbsp apricot marmalade
1 1/3 cups barbecue sauce
1 tbsp chopped garlic
3 tbsp balsamic vinegar
1 tsp butter

Heat medium-size sauce pot on stove at medium heat. Put butter and garlic in pot and cook for 2 minutes. Add the barbecue sauce and marmalade and bring to a boil Keep warm for immediate use or cool and store for later use.

Apple Cornbread (makes 12)

1 cup all purpose flour
1/3 cup cornmeal
1 ½ tbsp baking powder
¼ tsp salt
1 cup Diced granny smith apples
1 1/3 cup milk
2 each eggs
¼ cup melted butter
½ cup honey
1 Cup walnuts
Sift flour, powder and salt together. Add the cornmeal and stir in remaining ingredients leaving the apples until the end. Gently fold in the apples and nuts and spread over a well greased sheet pan. Bake at 4000 F for 15-20 minutes until an inserted toothpick comes out clean.

adizzle819

11-25-2008, 08:30 AM

SPONGE CAKE FOR CASSATA

Recipe By: Vincenzo Vaccaro
Serving Size: 12

Ingredients:
6 whole eggs
6 oz granulated sugar
6 oz all-purpose flour - sifted
2 oz melted butter
1 tbsp vanilla extract

Preparation:
Whip eggs and sugar. Heat over Bain-Marie to 100º F.

Mix until it thickens and falls in ribbons.

Fold flour into mixture.

Fold butter and vanilla extract into mixture.

Bake at 350 º F until cake springs back when pressed.

Yield:1 10” cake

CASSATA SICILIANA

Recipe By: Vincenzo Vaccaro
Serving Size: 12

Ingredients:
1 10-inch sponge cake
1 cup apricot jam
20 oz ricotta cheese
10 oz sugar
4 oz milk chocolate
4 oz candied fruit
3 oz orange liqueur
1 tbsp vanilla extract
1 pinch ground cinnamon
3/4 cups confectioner's sugar
1 ½ cups Simple Sugar Syrup -- 1 cup water, ½ cup sugar. Boil and add 1oz orange liqueur
10 oz green marzipan

Preparation:

LINE A CAKE PAN WITH WAXED PAPER ,CUT THE SPONGE CAKE IN TWO AND LAY ONE HALF ON TOP OF THE PAPER.

MIX THE RICOTTA AND SUGAR TO A CREAM IN A LARGE BOWL. ADD THE MILK CHOCOLATE AND CANDIED FRUIT, ADD CINNAMON, VANILLA AND 1 /3 ORANGE LIQUEUR.

BRUSH SPONGE CAKE WITH SYRUP.

SPOON THE CREAM MIXTURE INTO THE PAN AND PLACE THE OTHER HALF OF THE SPONGE CAKE ON TOP.

BRUSH SPONGE CAKE WITH SYRUP.

REFRIGERATE FOR TWO HOURS.

REMOVE FROM THE REFRIGERATOR AND TIP OUT ONTO A CAKE PLATE.

PEEL OFF THE PAPER AND SPREAD APRICOT JAM ON TOP.

COVER THE CAKE WITH MARZIPAN.

MIX CONFECTIONER'S SUGAR WITH 1/3 ORANGE LIQUEUR.

DRIZZLE ICING ON TOP OF MARZIPAN.

DECORATE WITH CANDIED FRUIT.

ALLOW TO SET FOR HALF HOUR IN REFRIGERATOR AND SERVE.

Yield: "1 10 INCH CAKE"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 356 Calories; 9g Fat (23.1% calories from fat); 6g Protein; 62g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 67mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 4 Other Carbohydrates.

retiredkid

11-25-2008, 09:20 AM

Bruno’s Barbecue
Cinderella’s Royal Table

Apple Cornbread (makes 12)

1 cup all purpose flour
1/3 cup cornmeal
1 ½ tbsp baking powder
¼ tsp salt
1 cup Diced granny smith apples
1 1/3 cup milk
2 each eggs
¼ cup melted butter
½ cup honey
1 Cup walnuts
Sift flour, powder and salt together. Add the cornmeal and stir in remaining ingredients leaving the apples until the end. Gently fold in the apples and nuts and spread over a well greased sheet pan. Bake at 4000 F for 15-20 minutes until an inserted toothpick comes out clean.

OKAY NOW...... I read this, and thought.... gotta have it!! now!!
believe it or not, it's in the oven. lol:rotfl:

adizzle819

11-25-2008, 10:22 AM

OKAY NOW...... I read this, and thought.... gotta have it!! now!!
believe it or not, it's in the oven. lol:rotfl:

Lol, I'm making it for dinner too, let me know how it turns out:)

DJT

11-25-2008, 11:07 AM

Does anyone have the recipe for the orange/cranberry relish at Garden Grill? It was very good - not too tart and not too sweet.

Donna

foodlover_US

11-26-2008, 03:04 AM

Hey I oftenly visit Garden grill:cloud9:

Well here is the orange/cranberry relish. It so easy to prepare.:woohoo:

Ingredients:
2 large oranges
4 cups cranberries
2 cups sugar
OR
1 1/2 cup honey
2 apples
1 cup nuts, chopped

Directions:

Peel oranges and remove seeds. Wash cranberries. Cut and core apples. Grind fruit and berries. Mix all ingredients. Cover and refrigerate.

____________________
My ringtone (http://www.funmo.com/) destination

retiredkid

11-26-2008, 09:07 AM

Lol, I'm making it for dinner too, let me know how it turns out:)

turned out great. I will use less nuts next time, I think. But really nice when we ate it warm-m-m-m-m-m-m-m.

Tatania

11-26-2008, 03:37 PM

Does anyone have the recipe for the orange/cranberry relish at Garden Grill? It was very good - not too tart and not too sweet.

Donna

Chef Reitzler of the Garden Grill just sent this recipe for the Cranberry Relish and the recipe card is dated Sept. 1 2008.

Cranberry Relish
Garden Grill, Epcot (from Chef Mike Reitzler)
Date: Revised September 1, 2008

Ingredients
2 ½ lbs Frozen sliced cranberries
1 lb Sugar
1 lb Canned mandarin oranges
1/2 tsp Dried ginger
1 cup Orange juice
1/4 cup Canola oil
DO NOT USE THICKENER

Procedure/Method
Add oil to sauce pot and heat. Once sauce pot is heated, add cranberries. When cranberries start to break down, add sugar & ginger.
Add orange juice and cook until incorporated. Remove from heat.
Dice oranges and add to the mix.
Cold foods should be held between 33 and 41 F. Label, Date, Rotate.

Hey I oftenly visit Garden grill:cloud9:

Well here is the orange/cranberry relish. It so easy to prepare.:woohoo:

Ingredients:
2 large oranges
4 cups cranberries
2 cups sugar
OR
1 1/2 cup honey
2 apples
1 cup nuts, chopped

Directions:

Peel oranges and remove seeds. Wash cranberries. Cut and core apples. Grind fruit and berries. Mix all ingredients. Cover and refrigerate.

What year was this recipe from and was it from a recipe book or directly from the Garden Grill? Were the last 3 ingredients all optional or did the relish have apples and nuts in it?
I've made the uncooked cranberry relish in the past (not this recipe) and my family all preferred the cooked cranberry sauce but have you tried this recipe and is it good?

Tatania

11-28-2008, 09:17 PM

http://i101.photobucket.com/albums/m73/isomsluvdisney/Florida-MomsBirthday-016.jpg
Photo credit: momof2disprincesses

Key Lime Pie
Wolfgang Puck Grand Cafe and Express, Downtown Disney, WDW
Makes one 1-10 inch pie

1 1/2 cups graham cracker crumbs (about 10 full-size graham crackers)
1 stick melted butter (1/4 pound)
1/3 cup brown sugar
10 egg yolks
2 cups sweetened condensed milk
1 1/2 cups key lime juice or about 2 pounds key limes, juiced
1 cup egg whites
2 cups granulated sugar

Preheat oven to 300°.

To make the crust: Combine Graham cracker crumbs, melted butter, and brown sugar in a stainless steel bowl, mix well. Press into a 10-inch glass pie pan to about 1/4 inch thickness.

To make the filling: Mix egg yolks with sweetened condensed milk. Add lime juice and stir until completely combined. Pour into prepared pie shell and bake for approximately 1 hour to 1 hour, 15 minutes. Custard should be slightly firm to the touch. Cool, cover with plastic wrap and chill in refrigerator.

To make the meringue: Place egg whites and sugar into mixing bowl of an electric mixer. Place bowl over a saucepan of boiling water, as you would a double boiler (bowl should not be in the water). You can also pour egg whites and sugar into the top of a double boiler, then later put in mixing bowl to whip (or use hand-held mixer). Heat whites, stirring with a whisk until they are hot to the touch, about 120°.
Preheat oven to 500°. Remove bowl from saucepan with water. Place whip attachment on electric mixer and whip on high speed until whites form stiff peaks and are cool.
Daub any moisture on top of chilled pie with paper towel. Top with whipped meringue, being sure to cover completely, and bake in hot oven until meringue is very lightly browned (2 to 3 minutes -- watch carefully).

Cooks Note: if you can't find the key limes you can use Nellie and Joe's Key Lime Juice, which is available at the grocery stores. Key limes are more delicate and flavorful than the common Persian lime. Do not substitute. Note that the recipe uses a homemade graham cracker crust. Plan ahead because the Key lime filling takes more than an hour to bake and then needs to be chilled.

Tatania

12-01-2008, 06:07 PM

I LOVE this thread! :love:

Does anyone have the recipe for the Parmesan-Crusted Chicken from Pop Century?

Parmesan-Crusted Chicken
Pop Century, WDW (from Sous Chef Robert Whiteley Jr.)

Take a 5-6 oz chicken breast; dredge breast through seasoned all-purpose flour, dip in beaten egg mixture (made of 3 parts egg and 1 part water) and then place breast in mixture of 4 parts panko breadcrumbs, 1 part shredded asiago cheese, 1 part grated parmesan cheese and salt and pepper to taste. Fry breast in oil either in sauté pan or fryer until golden brown. Finish in 350F oven until internal temperature reaches 165F. Top with either *marinara or alfredo sauce.

Note from the chef: Alfredo and marinara at Pop are made for Disney. Homemade is best!

Looking for two recipes. First the maple custard with almond crumble topping from Canada at this year's F&W festival (posted that) . Second the Asian chicken salad from the POP century, or at least the peanut flavored dressing from this salad. Thanks in advance! :thumbsup2

The dressing recipe was not included by the Chef and I don't really want to bother him again for it. If someone really wants this, PM me and I'll give you the contact details for you to ask.

Asian Chicken Salad
Pop Century, WDW
Seves 1

4 oz Pulled Chicken Thigh Meat
3 oz Romaine Lettuce
2 oz Stir-fry vegetables
3 oz Udon Noodles Pre-packed bag
2 oz Mandarin Orange sesame dressing
Pinch House Seasoning
1 tsp Sesame Seeds, toasted

On the Romaine lettuce, arrange the Chicken & Stir-fry vegetables. Sprinkle with Udon Noodles and top with dressing. Garish with seasoning and Sesame seeds.

piratesmate

12-05-2008, 08:58 PM

From a separate thread - just to keep it all together. ;)

GOT IT!!!

I've tried finding it in the recipe section..however the recipe shown was the chowder style and not the appetizer that I had. When I ate at Le Cellier 3 weeks ago, it was made with a coconut milk, ginger etc. The broth was so good....I could have skip the mussels and ate the broth with the bread sticks.

Was able to get the recipe. The recipe original name is Thai Mussels:

Thai Mussels
Serving Size: 1 portion

1 tablespoon diced celery
1 tablespoon chopped shallots
1 tablespoon fresh lime juice
1 tablespoon Aji-Mirin sweet rice seasoning (Kikkoman brand)
1 teaspoon chopped peeled garlic
1 teaspoon chopped peeled ginger
2 tablespoons coconut milk
15 each live fresh mussels
1 tablespoon olive oil

1. In a sauté pan, heat olive oil. Add celery and shallots and cook until tender.
2. Add the Aji-mirin, lime juice and reduce slightly.
3. Add garlic, ginger and coconut milk.
4. Add mussels and cover pan with lid.
5. When mussels are open, it is done.
6. Serve immediately.

Tatania

12-06-2008, 08:53 PM

New recipes from All Ears.

Kringle (Norwegian Pretzel)
Kringla Bakeri og Café, Norway, Epcot

1 pound 8 ounces bread flour
1 ounce malt
4 ounces granulated sugar
½ ounce dry yeast
3 ounces raisins
3 cups water
¼ teaspoon cardamom

1. Place all dry ingredients into mixing bowl using dough hook.
2. Mix for one minute on low speed.
3. Add water and mix on medium speed until dough forms.
4. At the very end, just before dough is done, add raisins.
5. Remove dough from bowl and scale into four ounce pieces.
6. Roll long strands and form into pretzels.
7. Let rise until doubled in size, then bake at 400º F. until golden brown.

Icing:
½ cup sifted powdered sugar
2 teaspoons evaporated milk
¼ teaspoon vanilla extract
Sliced almonds

1. Mix powdered sugar, milk and vanilla extract together. You can add a little more milk if to thick.
2. Pour icing in a plate.
3. Pour almonds in a plate.
4. Dip pretzel into icing and then into the almonds.

Christmas Bread (Julebrod)
Akershus, Norway, Epcot

1 quart milk
3 ½ ounces fresh yeast
8 ounces margarine
8 ounces sugar
1 ½ teaspoon cardamom
3 pounds flour
4 ounces raisins
3 ounces chopped citron

Heat milk to lukewarm and stir in the yeast. Melt margarine and sugar together and add with the remaining ingredients to form a medium stiff dough. Let rise.
Divide the dough into four parts. Knead and form into loaves. Let rise again.
Preheat oven to 425º F. Bake approximately one hour.

Ring Cake
Kringla Bakeri og Café, Akershus, Norway, Epcot

3 cups butter, softened
1 ½ cups almond paste
3 cups powdered sugar
3 teaspoons almond extract
6 each egg yolks
7 ½ cups sifted flour
Frosting:
1 ½ cups sifted powdered sugar
1 each egg white
1 teaspoon lemon juice

In a large mixing bowl, cream butter, almond paste, powdered sugar, and almond extract. Beat in egg yolks. Gradually add flour and mix until smooth. Refrigerate until well chilled.
Place dough in a cookie press and press into ring molds, which can be purchased at specialty stores. If you don't want to invest in molds, shape the dough on foil-covered cardboard into 26 rings graduating in size.
Start with a one inch ring and make each ring 1/2 inch larger than the one before. Bake at 350º F. for 15 minutes.

Frosting:
Stir all ingredients together. Add additional powdered sugar if the frosting is not stiff enough. Place in a pastry tube with a small round tip.

To Assemble:
Drizzle some frosting on a platter (this will anchor cake). Place the largest ring on the frosting. Apply frosting in scallops on the first ring and place the next largest ring on top of the first. Continue until you have used all 26 rings. The frosting will hold the rings in place. Decorate with small Norwegian flags.

piratesmate

12-08-2008, 10:45 AM

Berry Tarts from Norway Pavilion
anyone have the recipe? they are my favorite food in epcot :santa: thanks in advance

Tatania

12-12-2008, 02:31 PM

I just got back from a family vacation to DL and I'm hoping someone can help me get a drink recipe that I had at the Lost Bar. The drink was called a Magical Star and it came with a glowing ice cube. I've searched the internet and a different recipe with White Creme de Cacao comes up, but that is not it at all. I did find this: organic mango & passion fruit liqueur, coconut rum, pineapple juice, and a multicoloured glow cube, which is more like the actual drink I had but there is no measurements. Thanks in advance for any help!!! And thanks again for all the great recipes!!!

Disneyland Hotel sent the following information regarding the drink.

Magical Star Cocktail
Lost Bar, Disneyland Hotel

Glass: Margarita
Preparation: Build in mixing glass over ice, shake & strain over fresh ice.
Garnish: Place Rainblow Glow cube (on fast color-changing mode) in bottom of glass before adding ice, Pineapple Leaf

Parrot Bay Coconut Rum...........1
X-Fusion Liqueur........................1
Pineapple Juice...........................1
Sweet & Sour..............................1
Rainblow Glow cube...................1 each

Try it and see it it tastes like the original. Personally I'd also try more juice. I assume the 1 means 1 part.

Tatania

12-13-2008, 05:41 PM

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/BananaWhiteChocolateToffeeTower2_Br.jpg
photocredit: jaycns

Banana White Chocolate Toffee Tower on cocoa almond cookie and bananas "foster"
Brown Derby, Disney Hollywood Studio (Thanks to Pastry Chef Andreas Born)

Favorite yellow cake mix
1 cup Pasteurized eggs
1/4 cup Sugar
5 sheets Gelatin
2 cups white chocolate
1 1/2 cups fresh, ripe bananas, mashed
Fresh additional bananas
4 cups heavy cream
Cocoa almond cookie (Recipe below)
*Bananas Foster (optional)

1. Bake thin yellow cake sheets from your favorite cake mix.
2. Whip sugar and eggs to soft peak. Soak Gelatin sheets in cold water. Drain when soft and melt in microwave. Melt white chocolate at low in microwave. Whip cream to soft peak.
3. Mix bananas into whipped eggs. Add melted gelatin. Fold in melted chocolate. Fold in whip cream.
4. Cut out cake and put into molds. Fill with the banana mouse. Slice fresh bananas and add into mouse.
5. Take some Hershey’s chocolate syrup and caramel sauce and drizzle on top. Add another cake on top and freeze.
6. Unmold frozen and place on a Cocoa Almond cookie. Decorate with whip cream and chocolate shavings. Bananas Foster can be placed on top and around the serving plate.

Cocoa Almond Cookie
Recipe By: Andreas Born, Brown Derby
Serving Size : 1 Preparation Time :0:30

1 pound Butter
5/8 pound Powdered Sugar
1/16 ounce Salt
1/16 fluid ounce Vanilla Extract
4 eggs
2 1/2 ounces almond meal
1 3/8 pounds all-purpose flour
2 ounces cocoa powder

1. Put oven rack in middle position and preheat oven to 375°F. Sift together the four and cocoa powder into a medium bowl and set aside.
2. Place the butter in the bowl of a standing mixer fitted with a paddle attachment. Beat on low speed for 2 to 3 minutes, or until lightly creamed. Stop the mixer and scrape down the sides of the bowl. Add the powdered sugar and salt; mix for 30 seconds. Scrape down the sides of the bowl.
3. Mix in eggs (1 at a time) and vanilla.
3. Add the flour mixture and almond meal and mix on low speed just until the dough comes together, about 30 seconds.
4. Remove the dough from the bowl and wrap it in plastic film. Chill for 2 - 4 hours. At this point, the dough will keep in the refrigerator for up to 3 days or may be rolled out and frozen for up to 1 month.
5. Roll or press out a round cookie. Bake until cookies are dry to the touch. Cool on a rack before using.

* Can use the Bananas Foster recipe from the Blue Bayou Bananas Foster Shortcake ( Cooking With Mickey and Disney Chefs cookbook)

stitchmonkey

12-18-2008, 11:43 AM

THANK YOU TATANIA!!!! I will try it out as soon as I can afford to and let you know how it turned out! Thanks again!!

pilferk

12-18-2008, 11:46 AM

Anyone have (I can't find it in the thread..but given it's size...maybe I'm missing it) the recipe for the Sticky Buns they serve at Boma's for breakfast? They're beyond awesome...better than my wife's grandmother's version (shhhh, don't tell!).

We asked for the recipe while we were there...but no sign of it yet. DW is thinking of trying to churn out a batch for X-mas morning! :)

Tatania

12-22-2008, 11:21 PM

DH and I just got back from F&W. I am hoping to find the recipes for two of our favorites.

Lamb Slider on Brioche Roll, New Zealand (posted)
Creamy Wild Mushroom Soup, Poland

Thanks!

Polish Wild Mushroom Soup
Epcot Food & Wine 2008, Poland
Serves 8

½ cup dried mushroom porcinis
12 large fresh shiitake mushrooms
3 cups vegetable stock
5 medium ribs of celery, chopped
2 large onions, chopped
5 large carrots, chopped
2 cups sliced crimini mushrooms
2 tablespoons unsalted butter
2 tablespoon flour
1 cup sour cream
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
To taste pepper
To taste salt

Method or preparation:
1. Rinse and dried mushroom porcinis. Place mushroom in 2 cups of cold water and soak for at least 4 hours or overnight.
2. In a large pot, bring stock to a simmer.
3. Add celery, onions and carrots.
4. Strain dried mushrooms, reserving the soaking liquid.
5. Add strain soaking liquid to soup.
6. Chop hydrated mushrooms into ¼ inch pieces slightly larger than diced vegetables and add to soup.
7. Add sliced mushrooms.
8. Cover and cook soup until vegetables are tender, about 1 hour.
9. Meanwhile, make a roux. Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes.
10. Remove 1 cup broth from soup and add roux, whisking constantly until slight thickened and free of lumps.
11. Stir thickened liquid into soup.
12. Add chopped parsley and dill.
13. Finish soup with sour cram. Add ¼ cup thickened soup to cream. Whisk until smooth.
14. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes.
15. Season to taste with salt and pepper.

Anyone have the recipe from the Mango Mousse this year from India?

Mango Mousse
Food & Wine 2008, India

1 ½ cups heavy cream
1 cup vanilla pudding
1 cup mango puree
¼ cup powdered sugar, sifted
1 tablespoon lemon juice

Method or preparation:
1. Peel mangos and puree them
2. In another bowl, whip up heavy cream until firm.
3. Add vanilla pudding, puree, sifted powdered sugar and lemon juice. Mix with spatula.
4. Pour into cups.
5. Garnish with a little mango puree.
6. Chill

teacher31

12-23-2008, 05:21 PM

pickdel

12-23-2008, 05:21 PM

Tatania

12-23-2008, 05:37 PM

Thank you so much for posting the Mango Mousse recipe Tatiania! It was my husband's absolute favorite. I'm thinking about ditching the chocolate peppermint cake for Christmas dinner & serving him this instead. It would make Christmas perfect for him. Thank you, thank you, thank you!!!

It does sound delicious. Is anyone else using Disney recipes for their Xmas dinner? I've made Disney Christmas cookies (pics below) and am making the American Heritage turkey recipe from Andrew Sutton (put it in the brine this morning), along with the Walnut Poultry stuffing (Cooking with Mickey Around the World), the Garden Grill Cranberry Relish, the Yam Casserole from Tusker House and the Christmas Crumble recipe from Raglan Road chef Kevin Dundon. The mincemeat has been sitting for four weeks so should be very good.

The fabulous Epcot Food and Beverage Support CM, Theresa Joiner, send me these recipes out of the blue today. It was such a surprise and I'm happy to share them with you all.

Root Vegetables Infused with Coconut Milk
Epcot Food & Wine Festival 2008, South Africa

½ cup olive oil/canola blend
1 tablespoon ground clove
1 large Spanish onion, diced
1 tablespoon minced garlic
To taste cayenne pepper
1 pound potatoes, diced 1/4”
1 pound rutabaga, diced 1/4”
1 pound turnips, diced 1/4”
1 pound carrots, diced 1/4”
1 tablespoon paprika
4 cups coconut milk
To taste salt
To taste black pepper
1 tablespoon cilantro, chopped

1. In a large pan, sauté ions in oil until translucent.
2. Add garlic and cook for one minute. Be careful not to burn.
3. Add potatoes, rutabaga, turnips and carrots.
4. Coat with oil.
5. Add coconut milk and seasonings.
6. Bring to a boil, reduce heat and simmer on low until vegetables are tender and most of the coconut milk is absorbed in the vegetables.
7. Season to taste with salt and pepper.
8. Garnish with cilantro.

Bread Pudding
Epcot Food & Wine Festival 2008, Louisiana

8 slices bread, cubed
¾ cup sugar
5 eggs
1 ¼ cup heavy cream
½ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ cup pecan
Cinnamon sugar (4 tablespoons sugar and ½ teaspoon cinnamon

1. Cut bread into cubes and place in baking pan.
2. In a large bowl, mix sugar, eggs, heavy cream, nutmeg and cinnamon together.
3. Pour mixture over bread.
4. Sprinkle pecans and cinnamon sugar on top.
5. Bake in oven at 300 degrees until to touch.
6. Cut into squares.

Potato and Leek Soup
Food & Wine Festival, 2008
Serves 6

1 pound potatoes, peeled and diced
1 medium onion, peeled and diced
½ each leek, cleaned and diced
4 cups chicken stock
2 cups heavy cream
2 teaspoon butter
To taste salt
To taste white ground pepper
Chopped fresh chives

1. In a large pot, sauté the onions and leeks with the butter.
2. Add chicken stock
3. Add diced potatoes and cook until they are soft.
4. Add the cream and mix well.
5. Season to taste with salt and pepper
6. Garnish with fresh chives.

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

I've made quite a few of the Disney cookie recipes and these Hermits from Cooking with Mickey Volume II were especially delicious.

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

Also from Cooking with Mickey Volume II (Monorail Cafe) is Gingerbread Mickey.

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

Night Before Christmas Mice from Cooking Demo by DeDe Wilson at the Epcot Food and Wine Festival

Wishing everybody a very peaceful and happy Christmas with lots of Disney magic!

Tatania

12-25-2008, 02:26 AM

Gingerbread Latini
Wolfgang Puck Grand Cafe at Downtown Disney
Yield: 1 serving.

Caramel and shaved chocolate for rim of glass
Ice
2 ounces Starbucks Coffee Cream liqueur
1 ounce DeKuyper Buttershots schnapps
1 ounce cinnamon schnapps
Nutmeg for garnish

1. Moisten rim of martini glass and dip in caramel and shaved chocolate.
2. Shake Starbucks liqueur and both schnapps with ice.
3. Serve in prepared glass and garnish with nutmeg.
(Source: the Orlando Sentinel, Dec. 2008)

FormrCastMbr

12-26-2008, 08:41 AM

tinkamom

12-26-2008, 02:04 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:

Has anyone been able to get this recipe? I would love to have it!

Tatania

12-26-2008, 04:20 PM

I made the Lasagna recipe from Tutto Italia for Christmas Eve and it was the best lasagna I have ever made! I think I will use this recipe from now on.

I did make some adjustments but my husband loved it and said it was better than Tutto's...it was even better left over yesterday (we had an early Xmas lunch so lasagna was dinner).

Thank you for posting that recipe!

I love hearing about succesful Disney recipes :love:

In case anone is interested: of the recipes I made for our Christmas Day dinner, the Andrew Sutton (of Napa Rose) turkey recipe was a hit as always. Because I'm so nervous of undercooking the turkey (and of the 21 pound bird not being ready on time), I checked several online sources for roasting time. The general consensus was 5 hours for a stuffed bird of that size but the fact was, my meat thermometer registered 180 Fahrenheit after about 4 1/2 hours which was not good. The bird is supposed to come out when the temperature is 165 because the temperature rises and the bird keeps cooking during the 20 " sitting time. I took it out of the oven immediately, but I had to keep it warm for a lot longer than 20 minutes - so after tenting it with foil, we covered it carefully with woolen blankets to keep in the heat. On top of that dinner started much later than expected because thanks to the continuing snowstorms we're having in the West Coast(and that we're not prepared for), guests' cars were getting stuck all over the place.

Anyway, the good news is, because of the brining and I guess, because it was a Butterball turkey, the meat was amazingly juicy and tender. Technically it was overcooked but you'd never have known it. It was also very hot because the blankets kept in all the heat.

The Walnut Poultry stuffing (Cooking with Mickey Around the World) & the Garden Grill Cranberry Relish were absolutely fabulous - especially the relish. That recipe is going to be a keeper.
The Yam Casserole from Tusker House was one of the most popular dishes of the evening and I'll be making that again.
The Christmas Crumble from Raglan Road chef Kevin Dundon was generally a popular dessert. My mother loved it (and she usually doesn't like desserts at all), but my sister and I felt there were too many raisins in the mincemeat part of the recipe. However, when I used the leftover mincemeat to make tarts it doesn't taste like too many raisins. In the crumble however, the filling is much thicker so it's more noticeable.

Poohbeck

12-30-2008, 02:09 PM

Is this what you were looking for, Stacy? Let me know! :upsidedow

Goofy's Goofy Vegetable Lasagna
Chef Mickey's
Disney's Contemporary Resort

Yield: 8

Ingredients
3 chipotle pepper tortillas
3 zucchinis
2 green peppers
2 red peppers
2 ounces spinach
3 Tbsp. garlic, chopped
3 cups mozzarella/provolone
1 cup ricotta cheese
1 Tbsp. cilantro pesto
1 Tbsp. sun dried tomato pesto
1/2 pint heavy cream
1 tsp. chicken bouillon

Method of Preparation
1.Saute veggies together until Al Dente.
2.Add all Pesto's together with the garlic.
3.Once sauteed, set aside. Blend cheeses. Add heavy cream.
4.In a 12" round casserole dish, start layering with tortilla shell on bottom, then the cheese and then the veggies. Keep doing this until all
is gone, leaving cheese on top.

I've been looking for this for a while! I can't wait to make this, we loved it on our trip last month! I am so glad my search was working!

piratesmate

12-30-2008, 03:48 PM

I have received two from Disney:

1 tablespoons olive oil
1 large white onions, sliced thinly
1/8 cup horseradish
1 cup brown gravy (your favorite recipe)
1/4 cup Dijon mustard

In a skillet, add oil and cook white onions until caramelized. Be carefully not to burn.
Add horseradish, brown gravy and Dijon mustard. Blend well until heated.
Butter buns on both sides with this mixture.

2 tablespoons olive oil
1/2 cup finely chopped onion
1 garlic clove, peeled and finely chopped
3/4 cup grilled red peppers, coarsely chopped
2 tomatoes, peeled, seeded and coarsely chopped
4 tablespoons finely chopped parsley
To taste salt
To taste freshly ground pepper.

Heat the olive oil in a sauté pan and add the onions and garlic. Cook for 2 minutes, stirring constantly or until the onions are translucent.
Add the peppers and tomatoes and cook for approximately 3 minutes, or until most of the moisture has evaporated.
Stir in the parsley and season with salt and pepper.
Use 2 tablespoons of peperonato for each sandwich.

Thanks for taking the time to share these recipes! Can you share the name of the recipe & location in which it is served for the 2nd one - I've bolded it.

Also for anyone who wants the Lamb Slider that went with the sauce Pickdel posted, that recipe can be found on page 167.

- - - - - -
And a request copied from elsewhere:
The sides they currently serve with the Shawarma plates at Tangierine Cafe or for the peanut butter chocolate cake at The Sci-Fi?

I saw the couscous recipe for Marrekesh at allears, but I don't remember raisins or oranges so I don't think it's the same. And the greens that came with the plate were also really yummy.

The cake from Sci Fi was my fave dessert of the whole trip. I would love a recipe for that one if anyone has it.

Thanks in advance for any help :)

Also, the index thread has been updated through post #2576.

wendyinaustin

12-31-2008, 07:46 PM

We just ate at the new Contempo Cafe in the CR on Saturday and I had the to-die-for Pina Colada Cupcake. Has anyone had this dessert somewhere else at WDW or is this new? Anybody have a recipe? I am dying for another one of these heavenly cupcakes! Oh yeah, the black forest cupcake was awesome too! :banana:

Tikitoi

12-31-2008, 07:53 PM

wendyinaustin

12-31-2008, 08:10 PM

OMG! Thanks for choosing me a desert for after our dinner at The Wave. :worship:

It is all I've been thinking about since we got home Monday night! Pina colada cake with pineapple filling, amazing creamy icing with toasted coconut on top! I'm drooling on the keyboard! :worship: Please send me a PM when you get back and tell me how good it is!!! :goodvibes
We drove home and I should have brought back a dozen to freeze!

Tikitoi

12-31-2008, 08:22 PM

It is all I've been thinking about since we got home Monday night! Pina colada cake with pineapple filling, amazing creamy icing with toasted coconut on top! I'm drooling on the keyboard! :worship: Please send me a PM when you get back and tell me how good it is!!! :goodvibes
We drove home and I should have brought back a dozen to freeze!

Now after that description, I can hardly wait til Feb. ;) But will be glad to let you know how much I'm sure I will enjoy it. :goodvibes The chocolate sounds good too. I may bring a "lock & lock" container. :lmao:

wendyinaustin

12-31-2008, 09:23 PM

Now after that description, I can hardly wait til Feb. ;) But will be glad to let you know how much I'm sure I will enjoy it. :goodvibes The chocolate sounds good too. I may bring a "lock & lock" container. :lmao:

:rotfl:
The chocolate cupcake has cherry filling inside. Okay, I'm going to stop talking about them now or I may begin to cry.:laughing:

Tatania

01-01-2009, 04:07 AM

OMG! Thanks for choosing me a desert for after our dinner at The Wave. :worship:

OK, the Pina Colada Cupcake sound like a recipe we HAVE get. It's often hard to get recipes from the newly opened restuarants as they haven't been written out yet but if you go there could you perhaps ask? We might get lucky.

wendyinaustin

01-01-2009, 11:56 AM

OK, the Pina Colada Cupcake sound like a recipe we HAVE get. It's often hard to get recipes from the newly opened restuarants as they haven't been written out yet but if you go there could you perhaps ask? We might get lucky.

YES!!!! I should have asked for it last Saturday. I just assumed it was an item that has been served somewhere else for awhile so the recipe would be online already. I might call and ask! :goodvibes

dvcChrisVWL

01-02-2009, 09:18 PM

OK, so I came across an old email from the Wilderness Lodge with the recipe for Creamy Chicken Corn Soup. The recipe instructions seemed incomplete/confusing/wrong to me, so I checked here and found the recipe inder a couple (or more) different names. The email address I had was old, but I decided to give it a shot and asked for clarification. Here is the reply I received:

Dear Chris,

I’m sorry it’s taken so long to reply to you. I had to ask the Chef to look over the recipe I sent you which she did, and the revised recipe is attached.

Thanks,

Chris

Chris Schlienger, CPS
Secretary - Food & Beverage
Disney's Wilderness Lodge
Phone 407-824-2293
Tie Line 8-287-2293
Fax 407-824-5230
Chris.Schlienger@Disney.com

Here's the updated recipe:

Creamy Chicken Corn Soup
Whispering Canyon Cafe – Disney’s Wilderness Lodge

Yield: 8 Servings

Ingredients
1/4 Lb Celery, diced
1/8 Lb Red Bell Pepper, diced
1/4 Lb Yellow Onion, diced
4 Ears Corn, fresh, off the cob
1/4 Lb Unsalted Butter
1/4 Oz Garlic, chopped
7/8 Lb Breakfast Potatoes
1 1/8 Lb Roasted Whole Chicken, skin and bones removed, diced
1/4 Gallon Milk
3/8 Lb Flour
1/8 Oz Chicken Base
3/8 Tbsp Tabasco Sauce
To Taste Fresh Ground Black Pepper
1/16 Oz Flour Tortillas, julienned into 1/8” wide strips
1/16 Oz Corn Tortillas, julienned into 1/8” wide strips
To Taste Cumin
To Taste Cayenne Pepper
To Taste Salt

Method of Preparation
1. Add Butter to a soup pot and add Celery, Red Pepper, Yellow Onions, Garlic, and Chicken Base. Sweat vegetables lightly.
2. Add in flour to make a roux.
3. Then add Milk bring to a boil then reduce to a simmer. Add the Diced potatoes and continue to simmer until thickened and potatoes are soft
4. Adjust the seasonings with Tabasco, cumin, cayenne and pepper. The soup should not need salt. Add the Chicken.
5. For garnish, cut the Flour and Corn Tortillas into 1/8” wide strips and fry until golden. Season with Cumin, Cayenne, and Salt. Then place on top of the soup before serving.

They still don't say when to add the corn, but at least it is almost right now...

Tatania

01-03-2009, 03:42 AM

OK, so I came across an old email from the Wilderness Lodge with the recipe for Creamy Chicken Corn Soup. The recipe instructions seemed incomplete/confusing/wrong to me, so I checked here and found the recipe inder a couple (or more) different names. The email address I had was old, but I decided to give it a shot and asked for clarification. Here is the reply I received:

Here's the updated recipe:
They still don't say when to add the corn, but at least it is almost right now...

Welcome to the fuzzy world of Disney recipes. We love 'em but can be frustrating - and that goes for the published recipe books as well. One is often left to improvise when the ingrediant list and the prep don't quite match - among other things.
I had this recipe under the name "Southwestern Chicken Soup" which is how it is on the All Ears menu and I was missing the step about adding the potatoes. I've amended mine and would probably add the corn in the last 5 - 10 minutes of cooking. Thanks for posting the updated recipe - it's much appreciated :goodvibes

I just wrote in today as well to ask for clarification on the Coral Reef's Creamy Lobster Soup recipe. I made if for New Year's dinner but didn't have the Coral Reef lobster stock recipe (which is probably very important). Also, baking the roux for an hour had it far too dark, IMO and even baking it for 45" seemed to much. (I made it twice before runnig out of butter as it takes 1/2 cup every time). The soup looks quite light in the pictures and I really don't think they are using a dark Cajun-type roux for this recipe.

I also made the Au Gratin potatoes from Coral Reef and the 30" baking time they give is WAY off. It's more like 80" at 350" (and they were sliced very thin. )

dvcChrisVWL

01-03-2009, 05:18 PM

You know what I think happens? They are not giving up the *real* recipes. Instead, they take the recipe that makes 5 gallons of soup and cut it down to the "8 servings". That is probably also how they mess up the cooking time... I am sure they do not test the recipes that they pass out. Cooking is NOT an exact science, so simple math on the ingredients and cooking times/temps doesn't always work out well.

What I would rather have is the *real* recipe for the 5 gallons of soup - or 50 servings of potatoes - or whatever they make in the kitchens. At least I would know I am starting with how they *really* make it. Let me play around with cutting it down...

freerjl

01-04-2009, 11:20 AM

In 2004 the Vermont exhibit handed out a recipe for Maple scallops. Does anyone still have this recipe?

Tatania

01-05-2009, 04:11 AM

China Island Chicken Salad
Rainforest Café, Animal Kingdom, WDW

Line a bowl with leaf lettuce; adding shredded iceberg lettuce, canned shoestring potatoes, whole wheat rice noodles (or use chow mein noodles), julienned carrots, sliced green onion using the green and white part of the onion, and grilled chicken cut into julienned slices, and topping it with roasted sesame seeds.

Rainforest Café China Island Chicken Salad Dressing

2 c.mayonnaise
1 c. granulated sugar
1 c.hoisin sauce
1 cup sesame oil
3 tablespoons soy sauce
1 cup red wine vinegar

In a mixer, combine the mayonnaise, hoisen sauce, soy sauce, sugar and sesame oil. Mix on medium speed until it is well incorporated. Slowly add vinegar and mix. Makes about 6 cups

stitchmonkey

01-09-2009, 01:15 PM

Just a quick note on some recipes we've tried at home recently:

Disney Potatoes (Thanksgiving morning breakfast - Delicious)
Milky Way Cake (Thanksgiving dessert - Delicious although we've never had it before so nothing to compare it to)
Breakfast Pizza (New Year's breakfast - Delicous - also never had before)
Ooey Gooey Toffee Cake (New Year's dessert - Delicious - again never had)

(as you can see by what we've attempted to make and the message below - I'm a beginner at cooking)

The family liked the Disney Potatoes at Thanksgiving so much that we decided to make them again Christmas morning, but unfortunately the oil in the skillet caught on fire and I came so close to burning the kitchen down :scared1: that I saw my life flash before my eyes. Luckily I grabbed the skillet and was able to throw it out in the snow before anything caught on fire:rolleyes1 , but it sure left a mess and I'm afraid to make the potatoes now. We really liked them though, so I'm sure I will try again sometime.

I still need to make the Magical Star drink. I was hoping to have them on New Year's Eve but the X-Fusion liquor is expensive and I was a little broke after Christmas gifts for the kiddies. Hope everyone had a wonderful, and safe, holiday!!!

Oh, Tatania did you actually post the recipe for the turkey? I missed it if you did and that sounds really good.

Tatania

01-10-2009, 05:24 PM

I think we've all had those kitchen mishaps with burning oil. It's very scary. One time I even had those silicone mats catch on fire in the oven - don't ask - and the mess was unbelievable. Powdery, sticky, flakes on everything including the ceiling. :headache:

Last night I made the Chocolate Mousse from the Boulangerie and it's very much like the Epcot version. It's good but I don't find it spectacular.
The American Heritage turkey recipe is on page 43 of this thread - and I just use whatever turkey is on hand.
The X-fusion liquer is probably more pricy in Canada than the USA (I remember it was between $40 - 45) but it's SO good. It's actually great on it's own though stretching it by using it in the cocktail is a good idea. I make my own sweet/sour syrup as I find it better than the commerical varieties.

Tatania

01-10-2009, 05:41 PM

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

Meatloaf
Whispering Canyon Cafe, Wilderness Lodge
Yield: 8 servings

2 tbsp Olive Oil
1 ½ Cups White Onions, finely chopped
1 ½ tsp Salt
½ Cup Red Bell Peppers, finely chopped (optional)
2 tsp Garlic, minced
1 tbsp Worcestershire Sauce
2 Cups Soft fresh Bread Crumbs
½ Cup Milk
2 large Eggs, lightly beaten
2 lbs Ground Beef (85% lean)
½ tsp ried Sage
1 tsp Dried Thyme
1 tsp Freshly ground Black Pepper
Pre-heat oven to 350° Fahrenheit. Combine all ingredients. Place in a baking pan. Bake at 350° Fahrenheit for about a half hour until done.

Mom's Meatloaf
50's Prime Time Cafe , Disney-MGM Studios
Yield 8 servings

2 lb ground beef
1 lb ground pork
4 large eggs, lightly beaten
1 cup seasoned bread crumbs
½ cup finely chopped onions
1/4 cup finely chopped green peppers
1/4 cup finely chopped red peppers
2 Tbsp Worcestershire sauce
½ tsp. Cracked black pepper, or to taste
½ tsp. Kosher salt, or to taste
½ cup Meatloaf Glaze (recipe below)

Preheat the oven to 350 F. Lightly oil 2 two 8 ½ inch loaf pans.
In a large bowl combine the beef, pork, eggs, bread crumbs, green and red bell peppers, 2 Tbsp Worcestershire sauce, onions and seasoning until just blended. Do not overmix.
Divide the meat mixture in half, shape into 2 loaves, and place in the prepared loaf pan. Bake at 350º F oven for 50 – 60” (internal temp 155º).
Brush meatloaf with meatloaf glaze. Bake another 10 minutes. Let meatloaf set 10 minutes, cut loaf and serve.

Meatloaf Glaze
½ cup ketchup
1 Tbsp brown sugar
1 Tsp Dijon mustard
½ Tsp Worcestershire sauce

Combine all ingredients until mixture is smooth.

I made this meatloaf last week and it's very good.

TwingleMum

01-11-2009, 09:51 AM

Boardwalk Brownies Does anyone have the brownie recipe from the Boardwalk Bakery??? Thank you!

stitchmonkey

01-12-2009, 12:05 PM

Tammy - I got your PM, but I got a message that I can't send PM's yet because I don't have enough posts??? :confused3

Anyways, I've just been collecting recipes I like as I read through the thread. I'm not sure what page I got this one from (somewhere in the beginning of this thread) but here is the recipe:

Breakfast Potatoes

Carnation Main Street - Disneyland

3 C. red potatoes cut in 3/4" cubes
1/3 C. onions, diced
5 T. green bell peppers, diced
4 T. red bell peppers, diced
1 T. butter
1/2 t. parsley flakes
2 t. garlic powder
1/2 t. 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.

Hope you get this message this way! :)

TWyn

01-12-2009, 12:30 PM

No worries on the PM. I got this message just fine. :) Thank you so much for posting the recipe. :) It sounds really good. :)

Tammy - I got your PM, but I got a message that I can't send PM's yet because I don't have enough posts??? :confused3

Anyways, I've just been collecting recipes I like as I read through the thread. I'm not sure what page I got this one from (somewhere in the beginning of this thread) but here is the recipe:

Breakfast Potatoes

Carnation Main Street - Disneyland

3 C. red potatoes cut in 3/4" cubes
1/3 C. onions, diced
5 T. green bell peppers, diced
4 T. red bell peppers, diced
1 T. butter
1/2 t. parsley flakes
2 t. garlic powder
1/2 t. 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.

Hope you get this message this way! :)

Tatania

01-13-2009, 11:35 PM

All Ears has just added a bunch of new recipes. We already had some of them but these are new for me - including our first Wave recipes - so will be new for the thread as well.

Mushroom Risotto
Le Cellier, Canada, Epcot

1/2 pound mushrooms, roasted
4 tablespoons olive oil
1/4 teaspoon minced garlic
to taste- kosher salt
to taste- fresh cracked pepper
4 tablespoons whole butter
1 small onion
1 pound Arborio rice
7 cups beef stock
2 cups heavy cream
1 1/2 cups grated parmesan cheese

1. Clean mushrooms and toss with enough olive oil just to coat. Add the minced garlic and season with salt and pepper.
2. Place on parchment lined sheet pan and roast in 375 oven for 20 minutes. Set aside.
3. In a deep six quart heavy pan, melt 2 -3 Tbs of butter over medium low heat.
4. Saute the onions, seasoning with salt and pepper, until soft and clear.
5. Raise the heat to medium and add the rice.
6. Cook for about three minutes, stirring frequently until it looks chalky and a white dot is clearly visible in the center of each grain.
7. Meanwhile, bring your beef stock to a simmer.
8. Heat the cream and keep it on low to keep warm.
9. Begin to add the beef stock one cup at a time, simmering and stirring until each addition has been absorbed by the rice before adding the next.
10. After all of the beef stock has been added, fold in the roasted mushrooms. Begin adding the cream, 1/2 cup at a time and begin tasting.
11. When ready, rice should be close to tender, but with a little more firmness to the bite. It should be slightly loose, with a creamy consistency. Never overcook to mush.
12. Remove pan from the heat and fold in the remaining butter and parmesan cheese.
13. Allow the risotto to rest for a couple of minutes, then enjoy!

Jollof Rice – NEW 2009 version
from Boma, Animal Kingdom Lodge
Yield: 16 servings

16 ounces Chickpeas/Garbanzo Beans. wash off brine
16 ounces Kidney Beans, wash off brine
2 quarts Coconut Milk
2 quarts Water
2 pounds Onions, diced chunky
Canola Oil
2 ounces Ground Turmeric, toasted
2 ounces Ground Coriander, toasted
2 each Cinnamon Sticks
4 quarts White Rice/Jasmine/Basmati, washed
8 ounces Sugar
1 ounce Chopped Cilantro
To taste Salt and Pepper

1. Prepare the chickpeas and/or Garbanzo beans according to the directions on the package. Set aside. 2. Heat oil and sauté onions. Add turmeric, coriander, and cinnamon sticks.
3. Add rice, coconut milk, and water.
4. Add sugar, salt and pepper.
5. Continue stirring, and add more water as needed until rice is cooked.
6. Add in chickpeas/beans at the end. Cook long enough to heat the beans through. Serve.

Cinnamon Rum Sauce
Boma - Flavors of Africa, Animal Kingdom Lodge
Yield: 2 gallons

2 quarts, 2 cups Heavy Cream
1 Gallon Brown Sugar
1 cup Spiced Rum
1 cup Cinnamon, Ground
8 pounds Butter
1.5 teaspoons Salt, Iodized

In small steam kettle, melt butter, then add brown sugar, salt and cinnamon, cook for 5 minutes stirring constantly. Remove from heat and place in 3 gallon container. Stir in rum, then heavy cream until incorporated. Cover, wrap and refrigerate. Serve it warm.

Lemon Vinaigrette
Boma - Flavors of Africa, Animal Kingdom Lodge
Yield: 10 servings

1 Tablespoon Dijon Mustard
1/3 cup Chardonnay Vinegar
1/3 cup Lemon Juice, fresh squeezed
1 ¼ cups Olive Oil
1 ½ each Lemon Zest
To taste Kosher Salt
To taste Fresh Ground Black Pepper

1. Place mustard in a stainless steel bowl and whisk in Chardonnay vinegar, fresh squeezed lemon juice, and slowly add in olive oil.
2. Stir in freshly grated lemon zests and adjust seasonings with kosher salt and fresh ground black pepper.

Lemon Vinaigrette
Jiko - The Cooking Place, Animal Kingdom Lodge
Yield: 20 servings

1 ½ cups Lemon Juice, fresh squeezed
2 tablespoons Dijon Mustard
1 ½ cups Olive Oil
1 cup Extra Virgin Olive Oil
½ teaspoon Sugar
To taste Kosher Salt
To taste Fresh Ground Black Pepper

1. Place the Dijon Mustard and fresh squeezed lemon juice in stainless bowl. Whisk.
2. Add in the oils and emulsify.
3. Add in the sugar, Kosher salt, and the fresh ground black pepper. Whisk well and adjust seasoning.
To make the salad with the duck, mix arugula with one shredded apple and the same amount of shredded Jicama. Mix with the vinaigrette and serve.

Pork Shoulder
Boma - Flavors of Africa, Disney's Animal Kingdom Lodge
Yield: 2 cases pork shoulder

For the Rub Mixture:
5 pounds Kosher Salt
3.75 pounds Granulated Sugar
10 ounces Cayenne Pepper
10 ounces Mace, ground
5 ounces Cardamom, ground
10 ounces Chili powder
10 ounces Mustard, dry
For the Brine:
5 gallons Water
5 gallons Ice
6 pounds Kosher salt
For the Pork:
2 cases Pork Butt, Cut in half lengthwise

Prepare the dry rub mixture by mixing all ingredients. Prepare the brine by mixing the salt in the water and adding the ice, mix well. Prepare the pork shoulder by cutting in half lengthwise through the fat cap. Place the pork in the brine overnight the day before service.
The day of service, remove the pork from the brine, discard the brine. Toss pork in dry rub, coating well with the mixture. Place on sheet pans on wire roasting racks, cover loosely with parchment and then foil. Bake at 350 for 4 hours, it should be fork tender.
For service, slice into 1 ounce pieces and place in a pan on the buffet under heat lamp.

Caribbean Pasta
Shutters, Caribbean Beach Resort

1 ounce Red Peppers
1 ounce Green Peppers
1 ounce Diced onions
1/4 ounce Jalapenos
2 ounce Heavy cream
1 ounce White wine
1 ounce Tomatoes
4 ounces Chorizo Sausage
¼ ounce Cooking oil
.25 ounces Goat cheese (per serving)
1 ounce Spinach
4 ounces Cooked Orechiette Pasta

Add ons:
6 pieces Shrimp
5 ounces Chicken Breast

1. In large pan, bring water to a boil and add 4 ounces of Orechiette Pasta
2. Cut vegetables (small diced red, green, and jalapenos peppers, and onions) (medium diced
tomatoes and Chorizo sausage)
3. In hot sauté pan, add oil, onions, peppers (red, green and jalapenos) and cook until tender
4. Add Chorizo sausage and any other add-ons you would like to have
5. Deglaze with white wine
6. Add heavy cream and add pasta, tomatoes, and spinach
7. Sprinkle goat cheese on each serving

Honey Wing Glaze Sauce
The Wave, Contemporary Resort, WDW
Yield: 1 pint

1 each Garlic cloves
8 ounces Brown sugar
1 Cup Soy sauce
1/4 Cup Honey
Combine ingredients and bring to a boil, until sugar and honey is dissolved and slightly thickened. Strain out garlic and place sauce container with label and date.
Deep fry chicken wings until internal temperature of 165 degrees. Place wings in bowl and toss with glaze and enjoy.

Passion Fruit Mojito
The Wave, Contemporary Resort, WDW

Build in a mixing glass over ice:
3/4 oz X-Fusion® Liquor
1/2 oz Bacardi® Light Rum
4 pumps of Monin® Mojito Mint Syrup
2 limes squeezed
Sprig of mint

Shake vigorously. Pour into a Collins glass. Top off with soda water. Garnish with a lime wheel and sprig of mint.

Mahi Mahi with Israeli Couscous
Coral Reef, The Seas with Nemo and Friends, Epcot
Yield: 4 servings

8 ounces of fish stock
4 ounces of butter
24 ounces of Israeli couscous
to taste salt
to taste pepper
7 ounces of mahi mahi
½ ounce soy glaze

In a medium saucepan, melt butter. Add the fish stock and bring to a boil. Add the couscous and let it simmer to 165 degrees and add the soy. Season to taste. In a large bowl, place 6 ounces of couscous. Grill the mahi mahi and brush with soy glaze. Place on top of couscous.

Macaroni Salad
Biergarten, Germany, Epcot
Yield: 8 servings

2 cups elbow macaroni, dry
1/2 cup celery, diced
1/4 cup peas
1/2 cup diced tomato
1/4 cup onion
1 cup mayonnaise
1/2 cup pickle juice
1/4 cup white vinegar
1/4 cup sugar

Cook macaroni according to directions. Drain and cool macaroni. Mix all ingredients in a bowl and add to macaroni. Toss it well and adjust seasoning if necessary.

Seafood Chowder
Restaurant Akershus, Norway, Epcot

3 tablespoons butter
1 large white onion, diced
1 can (16 ounces) diced tomatoes
3 large white potatoes, diced
4 cups heavy cream
To taste kosher salt
To taste ground black pepper
To taste Tabasco sauce
1 ½ cup salmon, cooked
1 cup cod, cooked
1 cup of small shrimp, cooked

In a large soup pot, heat butter on medium heat. Sauté onions and tomatoes. Add potatoes and heavy cream. Cook until the potatoes are fork tender. Season with salt, pepper and Tabasco sauce. Serve soup with seafood pieces.

Seafood Gumbo
Food & Wine Festival, Louisiana

1/2 pound or more catfish, trout or redfish fillet
1 pound shrimp, peeled and deveined
1/2 pound andouille sausage
1 Cup diced onions
1 Gallon water
2 Cups crab meat
1 Cup chopped celery
1/2 teaspoon finely chopped onions
4 cloves minced garlic
to taste salt
to taste pepper
to taste cayenne pepper
1/2 Cup white wine
2 Tablespoons Worcestershire sauce

Ingredients for roux:
1/2 cup oil
1/2 cup flour
Method of preparation for roux:
1. Place cooking oil in heavy iron pot over medium heat.
2. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition.
3. Lower heat
4. It is very important to keep stirring constantly. After all of the flour has been combined with the oil, turn down heat and cook until golden brown. Stirring constantly, pour the moisture into another container and continue.

Method of preparation:
In a large heavy pot, add roux, onions and celery. Cook until onions are wilted and then add water and garlic. Cook uncovered for 1 hour and season to taste with salt, cayenne pepper. Add shrimp, parsley, sausage, parsley and fish to mixture. Cook another 10 to 15 minutes and let come to a boil. Add wine and Worcestershire sauce. Serve over cooked rice if desired in soup bowl.

Crawfish Étouffée
Food & Wine Festival, Louisiana

1 pound cleaned and deveined crawfish tails, commercial kind
1 stick margarine or butter
1 medium onion, chopped
1 heaping teaspoon all purpose flour
¾ cup water
2 lemons, thinly sliced (change to - 2 thin slices fresh lemon in 2009 version)
1 heaping tablespoon tomato puree (change to 2 generous Tbsp. for 2009 version)
¼ teaspoon cayenne pepper
1 Tbsp. freshly chopped garlic
1 tablespoon freshly chopped parsley
1 tablespoon green onions, finely chopped
Coarse salt and pepper, to taste
6 cups cooked rice

1. Use a saucepan with a tight fitting lid to étouffée. Season crawfish tails with salt and pepper, set aside.
2. Melt butter in a large heavy skillet; add onion, cover with a tight-fitting lid and and cook over medium heat for 3-5 minutes or until tender but not browned.
3. Sprinkle the flour over the onions and stir. Cook an additional 2 - 3 minutes.
4. Stir in water, lemon, tomato puree, cayenne pepper and garlic. Reduce heat to low and cover. Cook slowly, about 20 minutes and add a little more water if needed for stew-like consistency.
5. Add crawfish tails, stir and cover with a lid.
6. Cook 5 - 10 minutes.
7. Season with salt and pepper to taste.
8. Stir in green onions and parsley. Serve over hot rice.
NOTE: Étouffée is French for smother.

retiredkid

01-14-2009, 08:39 AM

Yumm-y thanks for sharing these. off to cut and paste

mymainmouse

01-14-2009, 12:50 PM

I just wanted to thank you all for this website. It is awesome!:cool1:

I have tried several recipes so far and they have all turned out pretty close to what we had at WDW. I made the Chef Mickey gravy and it a close match for flavor but needs a little more flour and butter to be thicker. With that I also made the Parmesan mashed potatoes from Chef Mickey's. Also very good but I used less half and half than called for because it seemed like they were getting too runny.
Several days ago I made the Beef Stew with Biscuits (minus the biscuits) from Chef Mickey's and it was very good as well. To go with the stew I made the Boma Cornbread and it was just like what we had there.
I was wondering if anyone has the recipe for the Chocolate Bomb from Tony's Town Square? My daughter has been begging for it and I haven't found it yet. If anyone has an idea where I can find it we will be so happy.:yay:
Thanks again for this website. :goodvibes

Tatania

01-14-2009, 09:59 PM

Boardwalk Brownies Does anyone have the brownie recipe from the Boardwalk Bakery??? Thank you!

With thanks to the Boardwalk Pastry Chef Riemer.

Boardwalk Brownies
Boardwalk Bakery, Yacht & Beach Club Resorts
Yield: One 9x13” pan

1 cup Butter
2 cups Sugar
1 cup Light brown sugar, firm packed
1 cup Light corn syrup
6 each Large eggs
1 1/8 cups Cocoa powder
6 TBS Canola oil
2 cups All-purpose flour

1. Cream together butter, sugars, cocoa powder and corn syrup.
2. Add eggs one at a time until incorporated. Scrape bowl.
3. Add canola oil to sugar mixture and mix until incorporated. Scrape bowl.
4. Add flour and mix until incorporated.
5. Grease and line with parchment paper a 9 x 13 baking pan.
6. Spread brownie mix evenly in pan.
7. Bake at 330*F for approx 15 minutes.

Cooking Tips

• To change flavor of brownie try using different toppings. Chocolate chips and walnuts can be added on to top before baking. Try using different flavored chocolate chips (white chocolate, cherry, peanut butter, etc..)
• Larger batches can be made and brownies can then be frozen. Just wrap airtight and when needed, bring out and let come to room temperature (about 15 minutes). This is great for brownie ice sundaes.

Chef's Note: Keep in mind the flour and the climate in countries outside the USA is different and will affect the measurements.

mymainmouse: Thanks for all the great reviews. I've found that most of the Disney mashed potatoes use too much milk and are runny. I made the LTT mashed potatoes recipe and it called for too much milk as well. It's probably the type of potatoes and reducing a bulk recipe that does it. I haven't tried the Boma cornbread yet but their Banana Bread was absolutely amazing. Being back on WW I can't make it right now but it was fabulous.
This week I made the Seafood Gumbo from Boma (6 pts per 1 1/2 cup serving for those on WW) and it's a hearty, good tasting soup. I also love the Roasted Vegetable Salad by Raglan Road Chef Kevin Dundon - good and healthy.

TwingleMum

01-15-2009, 03:49 PM

With thanks to the Boardwalk Pastry Chef Riemer.

Boardwalk Brownies
Boardwalk Bakery, Yacht & Beach Club Resorts
Yield: One 9x13” pan

1 cup Butter
2 cups Sugar
1 cup Light brown sugar, firm packed
1 cup Light corn syrup
6 each Large eggs
1 1/8 cups Cocoa powder
6 TBS Canola oil
2 cups All-purpose flour

1. Cream together butter, sugars, cocoa powder and corn syrup.
2. Add eggs one at a time until incorporated. Scrape bowl.
3. Add canola oil to sugar mixture and mix until incorporated. Scrape bowl.
4. Add flour and mix until incorporated.
5. Grease and line with parchment paper a 9 x 13 baking pan.
6. Spread brownie mix evenly in pan.
7. Bake at 330*F for approx 15 minutes.

Cooking Tips

• To change flavor of brownie try using different toppings. Chocolate chips and walnuts can be added on to top before baking. Try using different flavored chocolate chips (white chocolate, cherry, peanut butter, etc..)
• Larger batches can be made and brownies can then be frozen. Just wrap airtight and when needed, bring out and let come to room temperature (about 15 minutes). This is great for brownie ice sundaes.

Chef's Note: Keep in mind the flour and the climate in countries outside the USA is different and will affect the measurements.

mymainmouse: Thanks for all the great reviews. I've found that most of the Disney mashed potatoes use too much milk and are runny. I made the LTT mashed potatoes recipe and it called for too much milk as well. It's probably the type of potatoes and reducing a bulk recipe that does it. I haven't tried the Boma cornbread yet but their Banana Bread was absolutely amazing. Being back on WW I can't make it right now but it was fabulous.
This week I made the Seafood Gumbo from Boma (6 pts per 1 1/2 cup serving for those on WW) and it's a hearty, good tasting soup. I also love the Roasted Vegetable Salad by Raglan Road Chef Kevin Dundon - good and healthy.

:dance3: :yay: :wizard: :wizard: :cloud9:

Thank you Thank you Thank you. Its snowing up a storm here so a nice pan of brownies and a bowl of Yacht Club Chili is in order. YUMMMMMM :love:

JodyLynC

01-17-2009, 05:30 PM

We just finished eating Boma's Coconut Curry Chicken Stew. Delicious!!

PNWmom

01-19-2009, 03:50 PM

I didn't see these in the index.

Braised Short Ribs, Potato Silk and Organic Cauliflower

Ingredients for Braised Short Ribs:
5 Lb. Bone in Short Ribs
1/2 Lb. Celery Root (diced)
1/2 Lb. Carrots (diced)
1/2 Lb. Onion (diced)
3 Cups Red Wine
4 Cloves Garlic
2 Bay Leaves
6 Peppercorns
1 Cup Vegetable Oil
Kosher Salt (to taste)
Ground Black Pepper (to taste)

Ingredients for Potato Silk:
1 Lb. Potatoes (diced)
1-1/4 Cup Milk (simmered)
1 Cup Hot Butter
Kosher Salt (to taste)
White Pepper (to taste)

Ingredients for Organic Cauliflower:
1 Lb. Cauliflower
3 Cups Milk
3 Cups Water
1/4 Lb. Stick Butter
Kosher Salt (to taste)
White Pepper (to taste)
Ice Bath

Ingredients for Sautéed Spinach
1 Tsp. Garlic (chopped)
2 Handfuls Spinach (rinsed)
2 Tbsp. Olive Oil
Salt (to taste)
Ground Black Pepper (to taste)

Ingredients for Fond dé Veau
3 Lb. Veal Bones/Veal Neck with Meat
1-1/2 Lb. Veal Trotters (split)
1-1/2 Lb. Carrots
1/2 Lb. Onions
1/2 Lb. Celery Root
1 Stem 2 Oz. Fresh Thyme
1/2 Bunch Parsley
6 Black Peppercorn
2 Handfuls Garlic Cloves
1 Bay Leaf
2 Tbsp. Tomato Paste

Method of Preparation for Braised Short Ribs:
Season the ribs well with kosher salt and black pepper. In a large roasting pan, heat the oil. Sear the ribs on both sides until a dark brown crust develops. Remove from the roasting pan. Discard the dirty oil, add the vegetables and stir until they are caramelized. Deglaze with red wine and reduce to a syrup-like consistency. Place the ribs back into the roasting pan and cover with approximately 2 gallons of Fond dé Veau. Cover the pan with parchment paper and wrap with foil tightly. Place in a 310° oven for 4-1/2 hours or until fork tender. At this point, there should be no resistance to the short ribs if poked with a knife. If there tends to be resistance, place the covered pan back in the oven and check them every 30 minutes. When the ribs are completely cooked, remove the entire pan from the oven. Remove the foil and allow the ribs to cool completely in the cooking liquid at room temperature, until you can stick your finger in the liquid and it is slightly warm. Remove the short ribs from the cooking liquid, place on a cookie sheet and wrap in plastic. Allow the covered ribs to stand at room temperature for one hour. Strain the cooking liquid from the short ribs into a sauce pan and reduce by 3/4, skimming the impurities that rise to the top of the cooking liquid. Remove the bones from the cooked back side of the ribs. Shape and cut the ribs to desired size and press between two cookie sheets over night.

To reheat: place the ribs in a roasting pan with some of the braising liquid. Cover and reheat until warmed through.

Method of Preparation for Potato Silk:
Simmer potatoes till cooked through. Drain and add to a bar blender. Add 1/2 the amount of milk and 1/2 the amount of butter. Blend. Continue adding milk and butter until the potato has a silky smooth consistency. Season with salt and pepper. Cover tightly and place in warm place for up to 4 hours.

Method of Preparation for Organic Cauliflower:
Clean and cut cauliflower into evenly sized pieces. In a pot, bring the milk, water and butter to a slow boil. Season with salt and pepper. Place the cauliflower in the ice bath for five minutes and then add it to the milk/water mixture. Cook until tender. Remove from hot liquid and season with salt and pepper.

Method of Preparation for Sautéed Spinach:
In a medium sauté pan, over medium-high heat, heat the 2 tablespoons of olive oil until hot. Add the chopped garlic to the hot oil and quickly sauté until the garlic turns white and begins to smell somewhat sweet. Quickly add the raw, rinsed spinach to the pan. Season with salt and pepper. Cook until fully wilted.

Method of Preparation for Fond dé Veau:
Place veal bones and trotters in a large stock pot. Fill with water and bring to a low simmer for about 15 minutes. Skim all of the impurities from the top. Drain and blanch with cold water. Rinse well until bones are clean. Fill with 4-1/2 gallons of cold water. Add mire piox (all vegetables and herbs). Bring to a lazy simmer for 24 hours or reduced by a third (lazy simmer 3-4 tiny bubbles every 2-3 seconds). Remove from heat, strain and place stock back in the pot. Reduce by 1/2. Remove and cool.

Yields: 2 gallons of veal stock. 1 gallon of Fond dé Veau.

Presentation:
Place the short braised ribs on a serving plate. Place cauliflower, spinach and potato silk between each rib. Place glazed Fond dé Veau over the ribs for the final touch. Serve.

Serves: 4.

piratesmate

01-20-2009, 09:48 AM

I didn't see these in the index.

Braised Short Ribs, Potato Silk and Organic Cauliflower

Can someone tell me which restaurant these are from?

And just to keep them all in one spot...Hi,
This may not be the right place to post, not sure where to ask.:confused3
I love Tony's Town Square baked ziti.
I was wondering if anyone knew if any of the Disney cook books had a recipe for it or if anyone knows where I might find one.
Thanks in advance:thumbsup2

Also, just FYI - I haven't been around too much for the past week as my DS is home from California. :beach: (Poor guy left record highs there & it's been in the 20's here with snow all week. LOL) He leaves tonight so I'll be able to update the index soon.

greeneeyes

01-20-2009, 10:28 AM

The braised short ribs recipe came thru in the Swan & Dolphin Newsletter, not sure which restaurant though. :confused3

DoodlesMom

01-23-2009, 12:26 PM

Am I missing the Popcorn Mahi Mahi from GF Cafe anywhere? I LOOOOOVVVE that!

kidcoos3

01-24-2009, 04:23 PM

Does anyone have the french toast recipe from The Plaza Inn at Disneyland? I'm also looking for the mussels in thai broth recipe at the Yak and Yeti in Animal Kingdom.

Thanks!

kidcoos3

01-24-2009, 04:32 PM

I'd also love the recipe for the Chimichurri sauce that was served with beef at Epcot this year - I think it was Argentina.

Never mind - I found it! This is a great site!!

Thanks!

piratesmate

01-27-2009, 02:54 PM

I've gotten the index thread updated to here. http://www.disboards.com/showthread.php?t=1777635

Hopefully it's right this time. ;) Please feel free to send me a PM if I've messed it up somehow. I think I've caught the requests that have been met.

And speaking of the Request List...it would be really helpful if those of you who have made requests in the past would check to seek if yours is 1) still listed & 2) if an alternative was posted that will satisfy your request.

Thank you! :thumbsup2

MomtoGKC

01-29-2009, 07:08 PM

Drinking a Grey Goose Slushie right now- delicious!! We didn't have the exact ingredients on hand so we made do with what we had, but it tastes really close to Disney. We used 1 cup of plain vodka (didn't have the citron flavor - will probably try this weekend), 1/3 cup of frozen Minute Maid lemonade and ice mixed in a blender. DH liked it like that but I thought it was a little too vodka tasting for me (I don't usually drink vodka) so he added a little more frozen lemonade. Now it's perfect, except for the brain freeze I just got drinking it too fast!! :rotfl2:

givawoof

01-29-2009, 08:37 PM

Hello :wave2:
I have spent the last 4 days catching up on your posts and copying recipes! This site is awesome! I'm a FL resident so we go to Disney everytime we have out of state visitors. I just can't wait to try some of these on DH!! Thanks for the wonderful job all of you have done collecting these PRICELESS TREASURES :cheer2:

scourtneyb

01-30-2009, 03:08 PM

I have the recipe posted on another thread...will get the link and add it in a few...! :thumbsup2

Here it is:

Irish Brown Bread
from the 2007 F&W Cookbook
***I think this is the one they also serve at Raglan Road

2 cups whole wheat flour
2 cups all purpose flour
1/2 cup quick cooking (not instant) Irish Oatmeal
1 tbs oats for top of bread
1/4 cup wheat or oat bran
1 tsp baking soda
1 1/2 tsp salt
2 tbs dark brown sugar
1/2 canola oil
2 cups buttermilk

Preheat oven to 400.

butter loaf pan.

In a large bowl mix dry ingredients thoroughly and make a well in the middle.

Mix butter milk and oil and stir into dry ingredients with a wooded spoon.

Knead gently until smooth.

Spoon batter into pan and with the back of a spoon make a small well in the center of the batter. sprinkle remaining oats in the well.

Bake for 50 -55 minutes or until a toothpick comes out dry.

Cool on a rack.

Serve with butter, cheese or a dipping sauce.

Raglan Road Dipping Sauce
The waiter gave me this recipe...

Mix equal amounts of Guiness and packed Light Brown Sugar in a sauce pan. Cook over low heat until it becomes syrupy.

ETA: I just cut the end off the bread and drizzled it with the dipping sauce...it came out yummy! Its a pretty dense bread...so good!

Does anyone know how much Canola Oil to add? It just says 1/2...but is it 1/2 of a cup? Sorry to sound stupid...but this will be my first ever attempt at making any type of bread and I don't want to ruin it!
Thanks!

Tatania

01-30-2009, 04:31 PM

Drinking a Grey Goose Slushie right now- delicious!!

I've enjoyed those at home too but I used a homemade sweet/sour mix. Next time I'll use frozen lemonade.

Hello :wave2:
I have spent the last 4 days catching up on your posts and copying recipes! This site is awesome! I'm a FL resident so we go to Disney everytime we have out of state visitors.

If you to any any of the restaurants at WDW, could you try and get recipes for either the outstanding requests on our list or for new items that we may not have yet. The menus keep changing and there's always new dishes and new recipes to get. Our index and request list (post #5) is: http://www.disboards.com/showthread.php?t=1777635

Does anyone know how much Canola Oil to add? It just says 1/2...but is it 1/2 of a cup? Sorry to sound stupid...but this will be my first ever attempt at making any type of bread and I don't want to ruin it!
Thanks!

I have the Cookbook and it's 1/2 cup of oil. Not everyone is a fan of Irish Brown Bread as it can be rather dry. It's best eaten fresh from the oven.

This came from the Yahoo Disney Recipe Group. BTW I'm in touch with Kona Cafe's Chef regarding the dinner bread and, like the recipe below, Disney kitchens make large batches - lile any professional kitchen. They make 120 pounds of bread at a time and he'll see if he can break that down into something that works for a home kitchen - but no guarantees.

Boardwalk Bakery Pretzels
Boardwalk Bakery, Yacht & Beach Club Resort

32 pounds Sugar Cookie dough (ROOM TEMPERATURE) or 1 case sugar dough = 16#
20 ounces cocoa powder
32 ounces chocolate chip
10 each puff pastry sheets
Coarse (pearl) sugar to decorate

1. Combine Sugar dough, cocoa powder and chocolate chips till just combined, if mixed too, it long will become tough.
2. Weigh out chocolate dough to 7 pounds and roll out evenly between to 11 x 15 puff pastry sheets. Dampen the insides of the puff pastry with water to adhere to the sugar dough.
3. Cut into strips 3/4 " thick width, and twist into a pretzel.
4. Before baking, spray with water, coat with coarse sugar,
5. Bake 375 17-20 minutes until done.
* For ESPN Club Version, roll to 11" straight stick.

givawoof

01-30-2009, 05:35 PM

Tatania

I'll be happy to ask the worse they can do is say no!

piratesmate

01-31-2009, 08:36 AM

<snip>
This came from the Yahoo Disney Recipe Group. BTW I'm in touch with Kona Cafe's Chef regarding the dinner bread and, like the recipe below, Disney kitchens make large batches - lile any professional kitchen. They make 120 pounds of bread at a time and he'll see if he can break that down into something that works for a home kitchen - but no guarantees.

Boardwalk Bakery Pretzels
Boardwalk Bakery, Yacht & Beach Club Resort

32 pounds Sugar Cookie dough (ROOM TEMPERATURE) or 1 case sugar dough = 16#
20 ounces cocoa powder
32 ounces chocolate chip
10 each puff pastry sheets
Coarse (pearl) sugar to decorate

1. Combine Sugar dough, cocoa powder and chocolate chips till just combined, if mixed too, it long will become tough.
2. Weigh out chocolate dough to 7 pounds and roll out evenly between to 11 x 15 puff pastry sheets. Dampen the insides of the puff pastry with water to adhere to the sugar dough.
3. Cut into strips 3/4 " thick width, and twist into a pretzel.
4. Before baking, spray with water, coat with coarse sugar,
5. Bake 375 17-20 minutes until done.
* For ESPN Club Version, roll to 11" straight stick.

OMG! Those sound incredible!! :teeth: I might just have to try these. I did some quick calculations based on a pound of cookie dough...not nearly enough I'm sure. :lmao: But the Pillsbury refrigerated dough is 16.5 oz per tube, so it's about a pound.

1 tube of dough
2½ Tbl of cocoa*
2 Tbl of chips**
about 1/3 sheet of puff pastry

*From my list of equivalents:
Cocoa 1 lb = 4 cups, so 20 oz = 5 cups. 20 divided by 32 is 0.625, which is 5/8 oz.

** The bag of Nestle morsels nutrition info says:
1 Tbl = 14 grams. Using the online converter, 14 g = 0.493835 oz. So 2 Tbl plus a couple extra pieces should do it. ;)

Can you tell i took this recipe seriously? I'm seriously going to try these this way instead of making a batch of sugar cookie dough from scratch & trying to weigh it. :rotfl:

MazdaUK

01-31-2009, 10:51 AM

I can't imagine how to roll cookie dough BETWEEN sheets of pastry:confused3 unless it means roll to fit between pastry:confused3

Let me know how it works out, sounds yummy :thumbsup2

Tatania

01-31-2009, 02:33 PM

http://i292.photobucket.com/albums/mm14/wdwtrip/DSC03195.jpg
picture by Pirate Me

BBQ Chicken Quesadilla
Wolfgang Puck Café, Downtown Disney
Serves 4 – 6

Mexican Cream:
1 lime, juiced
11/2 cups sour cream
Salt
Freshly ground black pepper

Fire-Roasted Tomato Salsa:
5 Roma tomatoes
2 dried chipotle chiles, reconstituted in warm water to cover until soft, then drained
1/2 cup fresh lime juice
1/2 cup chopped basil leaves
1/4 cup minced garlic
1/4 cup balsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1 cup olive oil

Quesadillas:
1/4 cup peanut oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon chopped cilantro leaves
1 tablespoon chopped green onion
1 teaspoon crushed red pepper
1 pound boneless, skinless chicken breasts
Salt
Pepper
Peanut oil
1 red onion, sliced
1/4 to 1/2 cup barbecue sauce
8 (8-inch) flour tortillas
1 cup shredded fontina cheese
1 cup shredded mozzarella cheese
3 tablespoons butter

1. Make the Mexican Cream: In a nonreactive bowl, stir together all of the ingredients, seasoning to taste with salt and pepper. Cover with plastic wrap and refrigerate until needed.
2. Make the Fire-Roasted Tomato Salsa: Over a hot grill, roast the tomatoes until blackened all over. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the lime juice, basil, and garlic and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a nonreactive bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Cover with plastic wrap and reserve in the refrigerator.
3. To start the Quesadillas: In a mixing bowl, stir together the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken breasts, turn to coat them well, cover with plastic wrap, and marinate in the refrigerator overnight.
4. The next day, preheat the oven to 350°F. Remove the chicken from the marinade and season all over with salt and pepper.
5. Heat a large ovenproof sauté pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom. Add the chicken and sear on both sides until golden, about 3 minutes per side. Transfer the pan to the oven and roast until cooked through, 10 to 15 minutes more. Remove the pan from the oven, leave the chicken to cool slightly, and then cut it into 1/2-inch dice and put the dice in a mixing bowl.
6. Preheat a grill or grill pan. Drizzle the onion slices with oil and place them on the grill. Cook until the onions are tender and golden brown, about 4 minutes per side. Remove from the grill.
7. Add enough of the barbecue sauce to the mixing bowl to coat the chicken to your taste. Place 4 tortillas on a flat work surface. In a separate bowl, toss together the fontina and mozzarella cheeses. Evenly distribute about half of the cheese mixture among the 4 tortillas. Then, evenly spread all of the chicken and the onions on top of the cheese and top them with the remaining cheese and the 4 remaining tortillas.
8. Heat a large sauté pan or skillet over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Carefully transfer 1 quesadilla to the pan and cook, pressing down with a spatula to seal the tortillas together as the cheese melts, until golden brown on both sides, about 3 minutes per side, turning the quesadilla very carefully. Repeat with the remaining quesadillas, adding more butter to the pan as necessary.
9. With a sharp knife, cut each quesadilla into 6 wedges, transferring them to a serving plate. Top each serving with Mexican Cream and Salsa, or pass them for guests to add to taste.

DisneyTripper

02-01-2009, 10:38 PM

http://i292.photobucket.com/albums/mm14/wdwtrip/DSC03195.jpg
picture by Pirate Me

BBQ Chicken Quesadilla
Wolfgang Puck Café, Downtown Disney

Thank you! Thank you! Thank you! I've been searching for this for months. :goodvibes

GazerBeam

02-02-2009, 08:20 AM

Does anyone know how much Canola Oil to add? It just says 1/2...but is it 1/2 of a cup? Sorry to sound stupid...but this will be my first ever attempt at making any type of bread and I don't want to ruin it!
Thanks!

It is half a cup. At least that is how much I have used and had very good results.

I imagine I'll be making a loaf or two next month, just in time for st. patrick's day!

GB

scourtneyb

02-02-2009, 08:42 AM

Hello All!
I e-mailed Raglan Road directly and wanted to share the response I received! I have enjoyed so many of the recipes shared on this site, and i'm so happy to finally be able to contribute!:cheer2:

Hi Sarah,

Thank you for your e-mail, we are glad you enjoyed the brown bread and Guinness glaze dip at Raglan Road. Please find attached our recipes for both, the brown bread recipe actually belong to the mother of our Signature Chef Kevin Dundon, it's an old family recipe

We hope you enjoy it,

Kind Regards,

Lorraine Gorham
Sales & Marketing
Raglan Road Irish Pub & Restaurant
Ph: 407-938-0300
Fx: 407-938-0305
E-mail: lorraine@raglanroadirishpub.com
 Please consider the environment before printing this e-mail

And here is the recipe she sent:

Guinness Brown Bread

½ cups Guinness

¾ lb Whole meal flour (whole wheat)

4 lb AP Flour

1 tbsp Salt

1 tbsp Baking soda

4 cups Oats, rolled

4 oz Molasses

2 qt Buttermilk

Preheat oven to 350
Place all dry ingredients in a large bowl and add in the buttermilk in three batches as you mix and fold by hand lightly; the mixture should be quite sticky.
Portion in to greased or buttered muffin pans
Bake in the oven until golden brown and it makes a hollow sound when tapped on the bottom

Enjoy with Kerry gold butter or Guinness reduction and Olive oil

Guinness Reduction

1 pint Guinness

1 pint Sugar

Combine the Guinness and sugar in a large stockpot.
Bring to a boil and reduce to simmer until reduced by half (approx 1 hour).
Remove from the heat and allow to cool at room temperature

Do not leave the pot unattended while it is coming to a boil as it may boil over.

piratesmate

02-03-2009, 10:25 AM

A couple recipes I'd collected that I didn't see in the index...

Fettuccini with Prosciutto and Peas
from Spoodles, BoardWalk
Yield - 2 servings.

½ lb uncooked fettuccini noodles
2 Tbl unsalted butter
2 Tbl finely chopped shallots
¼ c white wine
1 c heavy cream
½ c plus 2 Tbl freshly grated Parmigiano-Reggiano, divided
¼ lb julienned prosciutto ham
¾ c sweet peas
dash kosher salt
dash freshly cracked black pepper

Cook pasta according to directions on the box. Chill in ice water. Drain thoroughly and set aside until ready to use.
Place a medium-size sauté pan over medium heat. When pan is hot, add unsalted butter to pan to melt. When butter is liquid and hot, add shallots and sauté for 1 minute or until shallots begin to brown.

Deglaze the pan with white wine and let reduce in volume by half. Add heavy cream and let simmer 1 minute. Reduce heat to low and add the ½ cup Parmigiano-Reggiano, stirring until the cheese melts. Add salt and pepper. Add the prosciutto and peas to the pan.

When mixture is hot, add cooked pasta to the pan and toss until all ingredients are well-combined. Pour onto platter and top with 2 tablespoons Parmigiano-Reggiano and additional black pepper.

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Fudge Mud Slide
Beaches & Cream, Beach Club
Yield: 1 sundae

1 brownie
½ c hot fudge topping
3 Tbl whipped cream
1 Oreo Cookie, crushed
2 tsp chocolate syrup
¼ c almonds, sliced and chopped
1½ c vanilla ice cream
1 maraschino cherry

Place brownie in a large bowl or sundae dish. Add ice cream and top with hot fudge sauce and crushed cookie. Add whipped cream and drizzle with chocolate syrup. Sprinkle with almonds and top with a cherry.

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Garlic Mashed Potatoes
from Yachtsman Steakhouse, Yacht Club

4 medium/large russet potatoes
1 Tbl butter
1 Tbl minced fresh garlic (3-4 cloves)
¾ c water
½ c cream
¾ tsp salt
1/8 tsp black pepper

1. Preheat oven to 400 degrees F.
2. Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool.
3. Mash potatoes and remove about half of the skin. You want to leave the rest in.
4. Melt the butter in a large saucepan over medium heat, then add garlic and sauté for 5 minutes.
5. Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot.
Serves 4.

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HAZELNUT CHICKEN
Rodney Amos/Big River Grille – BoardWalk Villas
Serves: 4

8 oz oil
4 chicken breasts
1 tsp salt
1 tsp pepper
Egg wash (2 whole eggs beaten plus 2 cups milk)
1 c flour
2 Tbl crushed hazelnuts
2 Tbl breadcrumbs
4 Tbl sundried cherries
4 Tbl chopped hazelnuts
4 Tbl chopped parsley
8 oz hazelnut sauce (recipe follows)

Pound each chicken breast with mallet. Season with salt and pepper. Mix two tablespoons crushed hazelnuts with two tablespoons breadcrumbs. Dip each breast in flour, then egg wash, and then roll each breast in hazelnut/breadcrumb mixture. Place sauté pan over medium high heat. Add oil. Add chicken and sauté until toasted, approximately 2½ to 3 minutes. Using spatula, carefully turn chicken over and sauté second side until golden brown, approximately 3 to 4 minutes. Spoon hazelnut sauce over chicken. Sprinkle sundried cherries, hazelnuts and parsley evenly over each chicken breast.

Hazelnut Sauce

1 oz oil
3 oz minced shallots
1 c white wine
5 oz sundried cherries
2 c heavy cream
1½ c hazelnut liquor
2 oz butter

Place sauté pan over medium high heat. Add oil. Add shallots and sauté for 1 minute. Add white wine. Add sundried cherries. Stir well. Reduce liquid by 50%. Add butter and whisk until well blended. Bring to boil, simmer for two minutes. Add heavy cream, return to a boil, stirring occasionally. Reduce heat to medium and simmer for 5 minutes. Using hand mixer, puree until small pieces of sundried cherries are left; do not puree smooth. Add hazelnut liquor; stir to blend. Cool and refrigerate until needed.

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Linguine with Prosciutto and Mascarpone
Spoodles

1½ c mascarpone cheese
1 egg yolk
½ tsp ground nutmeg
3 Tbl olive oil
4 vine-ripened tomatoes, cored and halved
Kosher salt and fresh cracked black pepper
1 lb dried linguine pasta
12 Tbl unsalted butter
3 oz thin-sliced prosciutto, cut into small strips
12 sage leaves
1 Tbl parsley, chopped

Combine the mascarpone, egg yolk and nutmeg; set aside. Heat a large sauté pan until it is very hot, then add olive oil and tomatoes cut-side down. Sear tomatoes over high heat for 5 minutes or until brown, season with salt and pepper and set aside. Bring 2 gallons of water with 3 tablespoons of salt to boil. Add pasta, and cook according to brand instructions. Drain, reserving ½ cup of the cooking water, and place pasta in a warm serving bowl. In a saucepan, cook the butter, prosciutto and sage over medium heat until the butter becomes brown. Add the butter mixture to the pasta with the mascarpone and reserved pasta water. Garnish with the seared tomatoes and the parsley.

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Mediterranean Pizza
Spoodles
Yield: 2 pizzas.

Crust:
2 c high gluten flour (cake flour)
1 c water (110 F)
1 Tbl olive oil
1 tsp salt
½ tsp yeast

Toppings:
3 Tbl peeled and small-diced eggplant
3 Tbl small-diced zucchini
3 Tbl small-diced portobello mushrooms
3 Tbl thin-sliced roasted red peppers
3 Tbl thin-sliced red onions
3 Tbl small-diced yellow tomatoes
½ tsp turmeric
½ tsp granulated garlic
½ tsp cumin
1 - 1½ Tbl olive oil

1. For the crust, put flour in the work bowl of a tabletop mixer with a dough hook attachment. Combine remaining dough ingredients, making sure the water does not exceed 110 F. Mix with flour until well-blended. Remove from mixer and remove hook. Cover dough with a dry dish towel for 30 minutes to rise. Punch down dough and portion into 2 (12 oz) balls. Cover with plastic wrap so the dough doesn't form a hard crust. Refrigerate until needed.

2. For the toppings, toss each with a little olive oil and salt and pepper, just to coat. Roast each topping separately in 450 F degree oven until soft, about 5 minutes. Cool completely. Combine all roasted toppings with the seasonings.

3. Heat oven to 500 F with a pizza stone for 30 minutes.

4. Place dough balls on a well-floured surface. Roll out with a rolling pin to desired size. Starting in the middle of each round, spread vegetable mixture until dough is covered. Place on heated pizza stone. Bake until crust is golden and vegetables are cooked through, about 15 minutes.

Chef's variations: If desired, add a tomato or pesto sauce to the crust before adding the vegetables. You can also add shredded cheese.

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ONION CHEESE SOUP
Yacht Club Galley

3 large Spanish onions
4 Tbl butter
4 Tbl flour
2 c milk
2 c chicken stock or broth
½ tsp pepper
½ tsp mace
1 egg yolk, beaten
1 c mild cheddar cheese, grated

Melt butter in a 4-qt saucepot on medium heat. Add onions and sauté until lightly browned. Add flour and cook an additional 5 minutes until butter and flour are well blended. Slowly add milk and chicken stock, stirring constantly to prevent lumps. Season with salt, pepper and mace and continue to cook until soup thickens. Whisk in egg yolk slowly and add grated cheese. Simmer for another 5 to 10 minutes, stirring occasionally to prevent burning. Remove from heat. Serve immediately.

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Peeky Toe Crab Cakes aka Tiny Crab Cakes
Flying Fish Café, Boardwalk
Yield: 28 small crab cakes.

6 c soft fresh bread crumbs, divided
1 lb lump crabmeat, picked over
½ c red onion, finely chopped
½ c red bell pepper, finely chopped
½ c green bell pepper, finely chopped
½ c green onions
½ c mayonnaise
1 poblano chili seeded, and minced
4 large egg yolks
2 Tbl lemon juice
1 Tbl chopped fresh parsley
1¾ tsp salt, or to taste
1¼ tsp ground pepper, or to taste
½ tsp cayenne pepper, or to taste
1 c all-purpose flour
5 large eggs
½ c vegetable oil for frying

Chili remoulade

2 tsp ancho chili powder
2 tsp water
1½ c mayonnaise
¼ c red onion, finely chopped
¼ c dill pickles
2 Tbl capers, drained and chopped
2 Tbl flat-leaf parsley, finely chopped
2 Tbl fresh tarragon, finely chopped
2 Tbl fresh chives, snipped
2 Tbl lemon juice
¼ tsp salt
¼ tsp cayenne pepper

1. For the chili remoulade, combine chili powder with water and let stand for 10 minutes. Combine chili mixture with mayonnaise, onion, pickles, capers, parsley, tarragon, chives, lemon juice, salt and cayenne pepper. Cover and chill.

2. For cakes, stir 2 cups crumbs, crab, onions, bell peppers, mayonnaise, chili, yolks, lemon juice, parsley, ¾ teaspoon salt, ¼ teaspoon ground pepper and cayenne pepper.

3. Form 28 crab cakes, using about 2 tablespoons crab mixture for each and shaping to about 1½ inches in diameter.

4. On plate, stir flour and remaining 1 teaspoon salt and 1 teaspoon pepper. In shallow bowl, with fork, lightly beat eggs. Place remaining bread crumbs on plate. Dip each crab cake into flour, shaking off excess, then into egg, shaking off excess, and finally into bread crumbs, shaking off excess. Place cakes on wire rack.

5. In skillet, heat ¼ cup oil over medium-high heat. Fry cakes, in batches, cooking 3-4 minutes on each side, or until golden and crisp. Remove with slotted spoon and drain on paper towels; keep warm. Add more oil as necessary. Serve with remoulade.

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Plum Galette
from Spoodles, Boardwalk Resort

Dough:
3 Tbl cream cheese
1/3 c ice-cold water
1 c all-purpose flour
¼ c cornmeal
1 Tbl sugar
¼ tsp salt
½ cinnamon stick, coarsely ground in coffee grinder, or ½ tsp ground cinnamon
6 Tbl cold butter, cut into small pieces

Blend cream cheese and water in a small bowl with a fork and set aside. In a large bowl, use a fork to mix the flour, cornmeal, sugar, salt and cinnamon. Drop the butter pieces into the flour mixture, tossing just enough to coat them. Then work the butter into the flour with a pastry blender or large fork. Sprinkle the cream cheese mixture over the dough 1 tablespoon at a time, tossing gently with a fork. Press dough with hands just enough to form a ball. (Dough should be moist enough to stick together. If it is not, add additional ice water.) Refrigerate dough for 15 minutes. Divide the dough into 4 equal balls and quickly roll each into a 6-inch circle. (The less you handle the dough, the flakier your cooked pastry will be.) Place dough on a sheet lined with wax paper, and chill for 2 hours.

Filling:
½ lb Italian plums, pitted and quartered
2 Tbl granulated sugar
2 cinnamon sticks, each cut in 2 pieces
1 Tbl red wine
2 whole cloves
Mix plums with sugar, cinnamon, red wine and cloves, and marinate in the refrigerator for 2 hours. Remove cloves and divide the filling into 4 equal portions with 1 cinnamon stick each.

To finish:
1 Tbl butter
1½ tsp granulated sugar

Preheat oven to 350 degrees.Divide the filling among the 4 discs and overlap dough edges to make a nest. Dot each with butter and sprinkle with sugar. Place in refrigerator for another 30 minutes, then bake galettes for 45 minutes or until golden brown. Cool on racks. Serve warm, topped with ice cream if you like.

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Spicy Vegetable Stew
from Spoodles, Boardwalk Resort
Serves 4

1 bunch broccoli rabe, cleaned and blanched (or 1 bunch broccoli florets)
½ lb small red bliss potatoes, blanched and wedged
1 head garlic, roasted and halved
7 Tbl olive oil
1 small eggplant, diced large
½ tsp crushed red pepper flakes
1 tsp kosher salt
¼ tsp ground black pepper
4 Tbl dry white wine
1½ c canned Italian whole peeled tomatoes
3½ oz goat cheese, crumbled or sliced

Prepare vegetables as directed. (To roast garlic, place in small baking pan, drizzle with 1 tablespoon of olive oil, and bake for 1 hour at 350 degrees. To blanch, place broccoli in boiling water for 3 to 4 minutes and potatoes for 10 to 12 minutes. ) Set all aside. In a large sauté pan, heat the remaining olive oil over medium-high heat for 1 minute. Add the eggplant and cook until slightly browned, then add broccoli rabe, potatoes, garlic, red pepper flakes, salt and pepper. Sauté for 2 minutes, then add wine and cook for just 1 minute. Add tomatoes and cook a couple more minutes, until it is not too thin or watery. Serve in bowls, topped with goat cheese.

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White Chocolate Cheesecake
Disney Beach Club Resort

8 oz white choc. melted
½ c flour
3 lb cream cheese
6 eggs
1¼ c sugar
1 c heavy cream
1 Tbl vanilla

Grease two 10" springform pans. Preheat oven to 300 F. Place cream cheese, sugar and flour in mixing bowl and cream until light and fluffy. Add eggs, one at a time mixing well after each one. Scrape down bowl and add melted chocolate. While mixer is running on low speed add vanilla slowly and heavy cream. blend well. Pour mixture into springform pans. Place cheesecake pans in a water bath filled with warm water . Bake for 50 -60 minutesor until center of cheesecake is just firm. Cool at room temp. for one hour. Refrig. till set before removing from pans.

Sauce for topping.

1 c heavy cream
2 c white chocolate finely chopped
2 oz orange liqueur

Place heavy cream in a saucepan and bring to a boil. Pour over white chocolate and stir with a wooden spoon till melted. Add orange Liqueur and continue stiring until all incorporated. Pour over chilled cheesecake and serve.

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WHITE CHOCOLATE CREME BRULEE aka CREMA COTTA CARAMELLATA
Portobello Yacht Club
Yield: 4 Servings

5 lg Egg yolks
½ c Sugar
2 c Whipping cream
3 oz White chocolate imported, finely chopped
¼ tsp Vanilla extract
2 Tbl Sugar

Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining ¼ cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into four 10-oz. custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight.
Preheat broiler. Sprinkle ½ tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.

Index updated through this post.

kidcoos3

02-04-2009, 12:09 PM

givawoof

02-04-2009, 01:37 PM

Hello,
This is my first post, so please let me know if I do it correctly!
I received the following recipes from Le Cellier:

Prime Rib
Le Cellier, Canada Pavilion- Epcot

Ingredients for Prime Rib
12 ounces prime rib
1 ounces veal demi-glaze

Ingredients for veal demi-glaze
3 pounds of veal bones
¾ pound of pig’s feet
½ carrot, chopped
1 small onion, chopped
1 celery stalk, chopped
¼ cup finely chopped shallots (about 1)
2 garlic cloves, finely chopped
¼ cup red wine
1 small can tomato paste
1 sprig rosemary
1 sprig thyme
1 whole bay leaf
1 whole peppercorn
2 quarts water

Method of Preparation

1. Roast bones in a 350 degree oven for about 1 hour.
2. Spread with tomato paste.
3. Wrap rosemary, thyme, bay leaf and peppercorn in a piece of cheesecloth.
4. Deglaze pans with red wine and add all other ingredients in a large pot.
5. Simmer for 2 to 3 hours.
6. Remove cheesecloth.
7. Remove and discard bones.
8. Reserve liquid.
9. Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours and lift off and discard fat).
10. Thicken with cornstarch.
11. Salt and pepper to taste.
12. Cook prime rib to your liking.
13. Add 1 ounce of veal demi-glaze

Truffle Buerre Blanc
Le Cellier, Canada Pavilion, Epcot

Ingredients
1 each shallot - sliced
1 teaspoon olive oil
1 cup white wine
1 cup heavy cream
1 ounce truffle oil
1/4 cup butter -- cubed
1 each lemon -- juice of
to taste kosher salt
to taste pepper
1 tablespoon chives -- minced fine

Method of Preparation
1. Sauté shallots in the olive oil until translucent.
2. Add wine and vinegar and reduce by 90 percent.
3. Add the cream and reduce by 75 percent.
4. Remove from heat, and whip in the butter and truffle oil.
5. Season with salt and pepper and then add lemon juice to taste.
6. Strain.
7. Stir in chives and keep warm.

Debbie

02-04-2009, 08:05 PM

:welcome: givawoof. You did great! ::yes::

Tatania

02-04-2009, 08:47 PM

I requested the French Toast recipe from the Plaza Inn. The response was incomplete and doesn't note that it's from the Plaza Inn. It's not what my family remembers. Maybe they changed their offering? Does anyone recognize this sandwich french toast with caramel sauce?

This looks extremely similar to the recipe for Caramel French Toast
from the Storyteller’s Café, Grand Californian Hotel and Spa, Disneyland - except that the quantities are much larger. That recipe also had Vanilla & Caramel sauces. I made it for brunch last Easter and it was very good. I don't see the recipe listed in our index so added below. Except for the difference in quantities it looks very similar doesn't it?

Caramel French Toast
from the Storyteller’s Café, Grand Californian Hotel and Spa, Disneyland
Disney Magazine, Winter 2003-2004

Caramel sauce
4 tablespoons butter
1/2 cup brown sugar
1/4 cup heavy cream

Vanilla sauce
2 egg yolks
2 tablespoons sugar
1 cup milk
1/2 vanilla bean, split and scraped

French toast
1 jumbo egg
1 cup whole milk
1/8 teaspoon vanilla extract
1 tablespoon butter
8 pieces Texas toast

Make caramel sauce: melt butter in a small saucepan over medium heat. Add brown sugar and mix well. Add cream and bring to simmer. Keep warm until needed.

Make vanilla sauce: whisk together the yolks and sugar in a small bowl. In a saucepan, bring the milk and vanilla beans to a low boil, then remove from heat. Add a little of the heated milk to the egg mixture to temper it, then add the tempered egg mixture to the heated milk. Simmer over medium heat for a few minutes, stirring constantly, until lightly thickened, but do not boil. Transfer to a bowl and set aside in an ice bath.

In a shallow bowl, beat together egg, milk, and vanilla extract. Place a large skillet over medium heat. Individually add a tablespoon of butter. One at a time, dip the bread in the milk mixture and place in skillet. Evenly brown both sides of the bread. Transfer to a plate and spread a spoonful or two of vanilla sauce on one slice. Top with second slice to create sandwiches. Cut each sandwich in half diagonally. Cover with a couple of spoonfuls of warm caramel sauce.

givawoof - Thank you so much for coming and posting that recipe. It's so wonderful to see other people requesting and getting recipes because I have to be very careful about wearing out my welcome with the Disney Chefs, LOL. I'm also following Weight Watchers again, so can't try out quite as many recipes as before - though I will experiment with low-fat versions of stuff. I made the Apple -Jicama Salad last night (from Boma) and it was a very tasty.

kidcoos3

02-04-2009, 11:10 PM

The amounts you have for the sauces are pretty close to what my husband used when he "downsized" the recipe. Not sure about 1 egg for 8 pieces of toast though - I would use more than that. Also, the recipe they gave us was missing a quantity for the vanilla extract. It's a good recipe though. Next time we go to Disneyland, we'll ask for the Plaza Inn recipe when we are there.

givawoof

02-05-2009, 08:51 PM

:welcome: givawoof. You did great! ::yes::

Thank you, Debbie!

givawoof

02-09-2009, 03:17 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:

This is the response from the chef at the Grand Floridian.

"Here you go from GF! Note that the Mrs. Potts tea doesn't have a chicken salad sandwich though. The attached is the only chicken salad sandwich that we make.

jef"

Chicken Almond Tea Sandwich
Garden View Tea

Recipe Yield: 4 cups, enough for 20 tea sandwiches

2 cups Chicken, salt and peppered, steamed
1 1/3 cups Cream Cheese
6 tbsp Orange Marmalade
dash Salt
2/3 cups Toasted Almonds, sliced

1. Place first three ingredients in a food processor.
2. Blend until almost smooth.
3. Add the almonds and salt, then process until thoroughly mixed and smooth.

JodyLynC

02-09-2009, 03:40 PM

This is the response from the chef at the Grand Floridian.

"Here you go from GF! Note that the Mrs. Potts tea doesn't have a chicken salad sandwich though. The attached is the only chicken salad sandwich that we make.

jef"

Chicken Almond Tea Sandwich
Garden View Tea

Recipe Yield: 4 cups, enough for 20 tea sandwiches

2 cups Chicken, salt and peppered, steamed
1 1/3 cups Cream Cheese
6 tbsp Orange Marmalade
dash Salt
2/3 cups Toasted Almonds, sliced

1. Place first three ingredients in a food processor.
2. Blend until almost smooth.
3. Add the almonds and salt, then process until thoroughly mixed and smooth.

Bless You!!!

givawoof

02-10-2009, 09:24 AM

You're welcome JodyLynC!

Candied Walnuts
Rose & Crown Restaurant
Epcot United Kingdom Pavilion

Ingredients:
3 cups sugar
1 1/2 cup water
½ teaspoon cayenne pepper
1 tablespoon vanilla
1 pound walnuts
1 gallon vegetable oil
Salt to taste

Method of Preparation
1. In a large pot, combine sugar, water and cayenne pepper and vanilla.
2. Bring to a boil, dissolving sugar.
3. Add nuts and cook for 1 hour.
4. Strain the nuts.
5. In another large pot, heat the oil to 350 degrees.
6. Fry the nuts in oil until golden brown.
7. Season with salt to taste.
8. Let them cool before you store them in an airtight container.

givawoof

02-10-2009, 09:59 AM

I just received this today:

Crab Appetizer
Rose & Crown Restaurant
Epcot United Kingdom Pavilion

Ingredients:
2 cups lump crab meat
¼ cup orange juice
1 tablespoon curry powder
1 small red pepper, diced
1 small red onion, diced
1 tablespoon chopped fresh chives
To taste kosher salt
To taste pepper

Method of Preparation
1. Make sure the crab as no shell pieces in it.
2. In a bowl, add all ingredients, blending well.
3. Store in airtight container in the refrigerator.
4. Season to taste with salt and pepper before serving.

Tatania

02-10-2009, 01:47 PM

I just received this today:

Crab Appetizer
Rose & Crown Restaurant
Epcot United Kingdom Pavilion

Wow, I'm really impressed giveawoof! You're on a roll there and it would be awesome if we could get some of the request list filled. I'll get back to the Kona Cafe Chef today to remind him that I'm still waiting for the bread recipe :sad1:

All Ears has added some new recipes:

Butternut Squash Soup (new version)
Boma, Animal Kingdom Lodge
Yield: 8 servings

3 ounces Unsalted Butter
11 ounces Butternut Squash, cut in chunks
To taste Salt and Pepper
8 ounces Water
8 ounces Heavy Cream
8 ounces Milk
1 ounce Sugar, adjust if needed
1 teaspoon Ginger
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Coriander
1 tablespoon Cornstarch
Water
3 ounces American Cheese

1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325 oven for 45 minutes.
2. In a kettle, mix squash with water. Add heavy cream and milk and puree. Add sugar, ginger, nutmeg, cinnamon, and coriander.
3. Make a slurry with the cornstarch and add to the soup.
4. Add the American cheese and continue mixing until smooth.
5. Adjust seasoning.

Italian Breakfast
Spoodles, Boardwalk Resort
Yield: 6 servings

8 ounces Yellow Onion
2 ounces Olive Oil
2 ounces Basil
32 ounces Italian Sausage
32 ounces Plum Tomatoes, diced, peeled and seeded
32 ounces Diced Potatoes
To taste Kosher Salt and Black Pepper

1. Heat olive oil in a medium sauté pan and sauté the onions until translucent.
2. Add the Italian sausage and cook until browned.
3. Add the potatoes, tomatoes, basil and seasonings.
4. Cook for 15 minutes.

Serving and Assembly

1. To assemble the plate, poach two eggs in simmering water until desired doneness.
2. Ladle 6 ounces of the sauce mixture into a bowl.
3. Toast a slice of Focaccia or your favorite bread and place on the sauce.
4. Top with the poached eggs.
5. Garnish with roasted red pepper, shredded parmesan cheese and fresh basil.

Poolside Lemonade
Banana Cabana, Caribbean Beach Resort

Preparation:
Build in glass over ice & shake

0.75 ounce Bacardi O
0.75 ounce Bacardi Razz
4 ounces Sweet & Sour
splash Sprite
splash Grenadine

Garnish: Lemon Wedge

Orzo Pasta
Tusker House , Animal Kingdom
Yield: 6 side portions

12 ounces orzo (cooked)
1 cup fresh spinach
1 teaspoon olive canola blend
¼ cup vegetable stock
1 each tomato (¾ inch diced)
¼ teaspoon ground black pepper
1 clove minced garlic (1 clove)
1 teaspoon salt (check if needed)
2 Tablespoons lemon juice
10 each kalamata olives sliced
1 Tablespoon fresh thyme (10 sprigs)
1 1/2 ounces feta cheese crumbled
1 Tablespoon fresh basil (5 leaves)

1. Cook orzo in boiling water for 7 minutes, drain and cool quickly.
2. Heat large skillet over moderate heat.
3. Add oil, tomatoes, garlic and sauté 1 minute.
4. Add all other ingredients except olives and feta.
5. Heat through and cook like a risotto, taste do not add salt.
6. Place in pan for service and garnish with olives and feta.

Queso Fundido
San Angel Inn, Mexico - Epcot
Yield: 4 servings

1/2 pound Muenster cheese
1/4 pound chorizo sausage
6 flour tortillas

1. Slice or grate cheese and set aside.
2. Peel chorizo sausage and cut into large chunks. Saute in a small frying pan until nicely browned. Break up sausage into small pieces while browning and drain any excess fat.
3. Lightly grease a shallow oven/broiler-proof casserole dish. Arrange half the cheese in bottom of the dish. Top with cooked sausage and remaining cheese. Broil until cheese melts and lightly browns.
4. Warm tortillas and cut into quarters. Spoon melted cheese mixture onto tortilla pieces and serve immediately.

givawoof

02-10-2009, 04:17 PM

Wow, I'm really impressed giveawoof! You're on a roll there and it would be awesome if we could get some of the request list filled. I'll get back to the Kona Cafe Chef today to remind him that I'm still waiting for the bread recipe :sad1:

Thank you, Tatania. You sure have added a lot to this site!!
How do we get the requested items off the list once we post
the recipe? Does the Mod automatically remove it? As you can
tell, I'm still learning!

I will be off line for a 5 day weekend starting Thursday. My husband
sings tenor for a men's chorale and they are singing Valentine's
for charity! I love it because I get serenaded too!!! :love:

Happy Valentine's Day to all!

greeneeyes

02-10-2009, 04:33 PM

Thank you, Tatania. You sure have added a lot to this site!!
How do we get the requested items off the list once we post
the recipe? Does the Mod automatically remove it? As you can
tell, I'm still learning!

I will be off line for a 5 day weekend starting Thursday. My husband
sings tenor for a men's chorale and they are singing Valentine's
for charity! I love it because I get serenaded too!!! :love:

Happy Valentine's Day to all!

Usually it will be removed when the mod updates the Index. Doesn't always happen on the same day as the posting though.

Thanks for the new recipes you've added! I want to make the crab dish, sounds yummy! :thumbsup2

Momof2Disneyboys

02-10-2009, 05:46 PM

I am looking for the Campfire Smores dessert recipe from LeCellier and someone pointed me to this thread. Anyone have it or know where to get it?

Thanks!:goodvibes

angwill

02-10-2009, 06:39 PM

I didn't see it listed on the first page of the thread where it tells what page each recipe is on. It is really simple though if you just take your graham cracker and put some chocolate on them then put the marshmellow on top of that. I would just put it in the microwave till the marshmellow fluffs up about 20 seconds or so then squirt some chocolate sauce on top to decorate. You could always heat up the top of the marshmellows with fire to get the brown look.
HTH

Momof2Disneyboys

02-10-2009, 09:33 PM

This is the Campfire Smores dessert LeCellier serves. It is basically ice cream between a round chewy cookie type dessert. I am looking for what exactly that is and the recipe if anyone knows. ~Thanks!

http://i150.photobucket.com/albums/s95/Momof2Disneyboys/WDW%202009/Disney2009635.jpg

angwill

02-10-2009, 09:48 PM

Momof2Disneyboys

02-10-2009, 09:58 PM

Ahhh, I was picturing the smores at I think 50's primetime. Sorry about that. That doesn't look anything like what we had. lol

Check page 1 of the thread and see if you see it there. If not I am sure someone here might be able to give you the contact info for LeCellier so you can email and ask them to send you the recipe.

I'm not seeing it here anywhere, just thought maybe I missed it somewhere.

Thanks for your help!

Does anyone have LeCellier contact info?

:goodvibes

greeneeyes

02-11-2009, 05:06 AM

Just to let you know the Index is located here (http://www.disboards.com/showthread.php?t=1777635). The one at the beginning of this thread is no longer updated and does not contain all of the recipes located in this thread so don't go by that one.

The information needed for requesting recipes is located in post #5.

piratesmate

02-11-2009, 11:32 AM

I know this is an old recipe (I collected it in 2004) but I just made it last week so I thought I'd post it. And seeing the recipe earlier from the Plaza Inn reminded me of the pie recipe I've posted below. I've never seen OJ added to a pie crust before & thought "Why not?!? It sounds delicious!"

As for the questions about the index - I don't do them daily as it takes quite a while to gather, update the list on my computer & then upload it here to edit the posted index. I try to do it once about 10 - 15 more recipes have been posted as any more than that become cumbersome to try to find in the thread.

William Penn Pasta
from Liberty Tree Tavern, Magic Kingdom

3 oz. Rigatoni Pasta
8 oz. Pink Sauce (below)
0.5 oz Fresh Spinach
1 oz. Smoked bacon (diced)
1 ea. 6oz. Chicken Breast

Render bacon in sauté pan. Add pasta, pink sauce and spinach to pan. Toss and place in pasta bowl. Grill chicken and place on top of the pasta.

William Penn Chicken Marinade
30 each Chicken Breast
5 ounce Basil
2 ounce Thyme
2 cups Canola oil
1 ounce Kosher salt
½ ounce Ground black Pepper

Chop basil and thyme together and place in a bowl. Add chicken, oil , salt and pepper. Mix together until the chicken is evenly coated with herbs and oil.

Pink Sauce
1qt. Tomato Sauce
2 qt. Heavy Cream
3 oz. Fresh Garlic (chopped)
To Taste Kosher Salt & Pepper

Put Marinara in pot. Add Garlic and heat up. When marinara comes to a boil add heavy cream, salt and pepper.

= = = = = = = = =
Apple Pie
Plaza Inn, Disneyland

Pastry
2 c flour
½ tsp salt
6 Tbl solid vegetable shortening
2 Tbl butter, chilled
½ c (or as needed) orange juice, chilled

Mix flour and salt in a bowl. Add shortening and butter. With a pastry blender or fork, cut butter and shortening into flour until crumbly. Gradually add enough of orange juice until dough holds together. Knead dough very lightly and form into 2 balls. Wrap in plastic wrap and refrigerate while preparing filling.

Filling

3 lb baking apples
1 lemon, juiced
¾ c sugar
1 tsp cinnamon
1/8 tsp salt
4 Tbl butter

Peel and core apples. Cut into ½” slices and place in a large bowl. Sprinkle with lemon juice and mix with sugar, cinnamon, and salt. Let mixture sit for 10 minutes at room temperature.
Preheat oven to 425ºF.
On a floured board, roll out one ball of pastry and fit into bottom of a 9-inch pie plate. Add filling and dot top with chilled butter. Roll out remaining pastry and cover apples, sealing edges carefully. Prick top of pie with the point of a paring knife to allow steam to escape.
Bake for 10 minutes. Reduce heat to 350ºF and continue baking for an additional 40-50 minutes. Remove pie and allow to cool before serving.

Index updated through this post

givawoof

02-11-2009, 02:35 PM

I am looking for the Campfire Smores dessert recipe from LeCellier and someone pointed me to this thread. Anyone have it or know where to get it?

Thanks!:goodvibes

Smores Brownie
Served at Le Cellier, Canada Pavilion
Serves 12

Ingredients
2 ½ sticks butter, melted
1 cup cocoa
3 3/4 cups sugar
6 each eggs- beaten
1/2 tablespoon vanilla extract
1 ¾ cup flour
1 teaspoon salt
mini marshmallows
sprinklers

Method of Preparation
1. In a sauce pan, melt butter and add cocoa.
2. Next add sugar, eggs, and vanilla.
3. Mix well.
4. Add flour and salt.
5. Pour into 9-13 inch pan over crust (any store bought graham cracker crust will do).
6. Top with mini marshmallows. Bake at 350 for 30 min.
7. Cut into shapes of your choice, layer with ice cream and fruit sauces.
8. Skewer marshmallows on a chopstick, burn with a torch (be careful!!) and roll in sprinkles.
9. Stick through brownie and ice cream.

Momof2Disneyboys

02-11-2009, 02:40 PM

Smores Brownie
Served at Le Cellier, Canada Pavilion
Serves 12

Ingredients
2 ½ sticks butter, melted
1 cup cocoa
3 3/4 cups sugar
6 each eggs- beaten
1/2 tablespoon vanilla extract
1 ¾ cup flour
1 teaspoon salt
mini marshmallows
sprinklers

Method of Preparation
1. In a sauce pan, melt butter and add cocoa.
2. Next add sugar, eggs, and vanilla.
3. Mix well.
4. Add flour and salt.
5. Pour into 9-13 inch pan over crust (any store bought graham cracker crust will do).
6. Top with mini marshmallows. Bake at 350 for 30 min.
7. Cut into shapes of your choice, layer with ice cream and fruit sauces.
8. Skewer marshmallows on a chopstick, burn with a torch (be careful!!) and roll in sprinkles.
9. Stick through brownie and ice cream.

Oh my gosh, thank you so much!! :goodvibes This just made my day!! :yay:

givawoof

02-11-2009, 02:51 PM

Oh my gosh, thank you so much!! :goodvibes This just made my day!! :yay:

You're welcome, I had requested this the last time we were there!

Momof2Disneyboys

02-11-2009, 03:01 PM

You're welcome, I had requested this the last time we were there!

I have been craving it ever since we got back a few weeks ago! :goodvibes

givawoof

02-15-2009, 04:10 PM

In 2002 DH and I had Lunch at CRT we had Crab Cakes for an Appetizer. I would love that recipe

When I received this I was told that I may need to adjust seasons
to taste as they break down large recipes!

Crab Cakes
Cinderella's Royal Table
Yield: 1 dozen

Jumbo Lump crabmeat 1lb
mayonaise 4oz.
Dijon mustard 2oz.
Fennel (fresh chopped) 1oz.
Bread crumbs ¾ lb.
Salt and pepper to taste
Red Bell pepper 2oz.
Chopped shallots 1oz.
Old bay seasoning ½ oz

Method : Mix all ingredients together except crab. Carefully pick through crab to ensure that there are no shells and gently fold into mixture. Form crab into any shape desired and drop into oil that has reached 350 degrees. Cook until golden brown, serve with appropriate sauces.

givawoof

02-15-2009, 04:20 PM

I was wondering if anyone has the recipe for the Chocolate Bomb from Tony's Town Square? My daughter has been begging for it and I haven't found it yet. If anyone has an idea where I can find it we will be so happy.:yay:
Thanks again for this website. :goodvibes

Tony’s Town Square Restaurant
Ice Cream Bomb

Your Favorite Cake
Vanilla Ices Cream 3oz
Chocolate Ice Cream 1oz
Dark Chocolate Coating
White Chocolate Coating

Scoop the vanilla ice cream in a mold and then place the chocolate ice cream in the center of the vanilla. Cut the cake to the size of the mold bottom and place on the mold. Place the ice cream molds in the freezer to harden up. Melt some dark chocolate and take the ice cream out of the mold and dip them in the chocolate. Let it dry and then melt the white chocolate and drizzle it over the bomb.

givawoof

02-15-2009, 04:32 PM

Tony’s Town Square Restaurant
Roasted Potatoes and Chianti Butter

Potatoes

Potatoes 4 each
Romano Cheese 2 ounces
Olive Oil 4 ounces
Garlic ¼ teaspoon
Rosemary ¼ teaspoon
Salt and Pepper TT

Chianti Butter

Chianti Wine ¼ bottle
Rosemary ¼ teaspoon
Butter 8 ounces
Dijon Mustard 1 tablespoon
Salt and Pepper 1 pinch

For the butter, let the butter sit at room temperature until it becomes soft. Take the wine and reduce by half and let it cool down. In a bowl mix the ingredients all together and place in the refrigerator to stiffen up. For the potatoes, cut the potatoes into wedges and toss all ingredients except for the cheese and place on tray and roast in the over at 325 until soft. Pull the out of the oven and while still hot sprinkle on cheese.

piratesmate

02-15-2009, 07:05 PM

Thanks for the new recipes Givawoof! :thumbsup2 You're really on a roll here! :teeth:
From another thread...

Tony’s Town Square Restaurant
Baked Ziti

Ground Beef (Cooked) ¼ pound
Marinara Sauce 1 Jar
Penne Pasta (Cooked) 1 pound
Ricotta Cheese ¼ pound
Mozzarella Cheese ¼ pound
Salt and Pepper To Taste

Mix all ingredients but half of the mozzarella cheese. Place in a
baking dish and top with some sauce and cover with foil and place
in 350 degree oven and when hot cover with the rest of the mozzarella
cheese and let melt.

This one was originally posted on page 108, but Tatania has gotten a reworked version & posted it in response to a question on another thread.
Just got this from the Coral Reef. The Chef reworked the recipe so the roux doesn't need baking and the stock recipe is there too.

Creamy Lobster Soup
Coral Reef Restaurant, Living Seas, Epcot
Yield: 4 servings

4 cups milk
1/2 cup butter (4 ounces)
1 TB paprika
1/2 cup flour (4 ounces)
1 1/2 cups lobster stock
1/4 cup sherry
1/4 cup lobster or chicken base
1 pinch cayenne pepper
1/4 cup lobster meat (diced)
1 TB brandy
1/2 cup heavy cream (3 ounces)
1 pinch chervil or parsley (fresh or dried)

In medium pot bring milk to a slight simmer, do not allow to boil. In small sauté pan, melt butter and then add paprika, and flour and mix well. Heat lobster stock and sherry, then add lobster base, cayenne pepper to the lobster stock mixture. Then add the heated milk to this mixture.
Make a roux mixture using flour and water. Add roux. Mix until well incorporated and thickened.
Let simmer for approximately 45 minutes to 1 hour to cook out the roux. To finish the soup, flame lobster meat in brandy, add heavy cream and allow it to simmer. Add mixture to soup and whisk in. Finish with fresh chervil or parsley. Dry herbs may be used, but add sooner.

Lobster Stock
2 lobster shells
1 large carrot, chopped
1 large onion, chopped
5 minced garlic cloves
1 chopped celery rib, chopped
2 tablespoons tomato paste
1 thyme spring
1 bay leave
16 cups water

Wash and chop all vegetables. In a large soup pot, put lobster shells, add carrots, onion, garlic, celery, tomato paste, thyme, bay leave and water. Add water and bring to a low simmer for 6 hours. Remove and strain mixture.

Index updated through this post.

Tatania

02-16-2009, 01:55 PM

Chicken Parmigiana
Tony’s Town Square Restaurant, MK, WDW

1 Chicken Breast
3 oz Breading (recipe below)
3 oz Mozzarella
8 oz Marinara
2 oz Parmesan Cheese
6 oz Pasta
1 Egg
3 oz Flour

Breading
1 lb Bread Crumbs
1 oz Garlic, Granulated
2 oz Romano Cheese
2 oz Salt and Pepper

Take the chicken and place in flour, and then put the chicken into the beaten egg. After chicken is coated in egg mixture place in the breading and cover completely. In a pan over medium heat add oil and pan fry the chicken, when the chicken is done place on paper towel. Place some of the marinara on top of the chicken and then top with the mozzarella cheese and melt in the oven. Place cooked hot pasta in a bowl then place the rest of the sauce on top and then top with chicken.
Chefs Note: Our culinary cast members have done their best to duplicate their creations for you with these recipes. Keep in mind, however, that you may need to season or adjust the chicken dish accordingly to achieve just the right taste for you.

Piratesmate: I seem to have lost the location of the Request List with the last index update. I know posts where shifted but I can't see it anymore. Could you point me to it please?

piratesmate

02-16-2009, 05:37 PM

Thanks for letting me know. For some reason I was having issues editing posts today. I'd had to copy the new document 3 or 4 times to one post & yet each time the page was re-drawn it still showed the old updated through post xxx info. :confused3 And yesterday every time I tried to view a page or edit a post, I was waiting over 10 minutes for the page to appear - if it ever did. I was beginning to get a complex! :rofl:

But it all looks right now. Please let me know if you spot something else.

givawoof

02-17-2009, 02:23 PM

Thanks for the new recipes Givawoof! :thumbsup2 You're really on a roll here! :teeth:
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Thank you, there's no telling when they'll bet tired of me!

Tatania

02-19-2009, 01:09 AM

I'm looking for the Corn Chowder recipe from Cape May.

Im looking for the recipe for the pasta I had at Cape May Cafe' I think it was some black olive pasta. Im not certaon it had chicken and penne past in it, I know thats not real descriptive.

I have a request. Does anyone have the salad dressing for the seafood salad at the Yachtsman's steak house? It was avocado with citrus. I'm going to try to make it at home but it was terrific!

The Manager of the Yacht and Beach Food and Beverage Divison says they no longer have any of the recipes requested above, so unless someone out there collected these in the past, these requests cannot be fulfilled anymore.

Perhaps this Corn Soup might do.

Curry Corn Soup
The Coral Reef Restaurant, Epcot

4 cups, grilled and shaved corn
1 cup onions, chopped
1 cup leeks, chopped
1 each poblano, seeded and chopped
1 can coconut milk
2 tablespoon of mild curry paste
½ cups dry sherry wine
4 cups corn stock, hot

1. In large, non-reactive pot, sweat down onions, leeks, and poblanos and season with salt and pepper.
2. Add in corn and sweat.
3. Deglaze with sherry.
4. Add in curry past and coconut milk and mix well.
5. Bring up to temperature and simmer for 20 minutes.
6. Add in corn stock to loosen up the mixture (about a gallon).
7. Chop up the mixture first with a big hand mixer then blend in the blender until smooth.
8. Strain through a china cap and adjust seasoning and thickness with corn stock.

Mixed Field Greens
Le Cellier Restaurant, Epcot Canada Pavilion
Serves 2 cups

4 cups of ready mixed greens (can be found in produce section of grocery store)
1/8 cup white balsamic vinaigrette (recipe below)
4 each poached pear slices (recipe below)
1 tablespoon chopped walnuts
1 tablespoon crumbled blue cheese
1/8 cup fresh red beets, peeled and shred (can use a cheese grater)
To taste salt
To taste pepper

White Balsamic Vinaigrette
1 tablespoon roasted garlic
1 tablespoon roasted shallots
½ cup white balsamic vinegar
1 ½ cups canola oil
To taste salt
To taste pepper

To Prepare the Vinaigrette:
Peel garlic and shallots. Place garlic and shallots on a sheet pan, sprinkle with 1 tablespoon of the canola oil and over with foil. Roast in a 300 degree oven for about 45 minutes or until browned. Cool. In a blender, add garlic, shallots and vinegar. Blend well. Add oil in a slow stream to mixture. Season to taste with salt and pepper. Store in the refrigerator in an airtight container.

Poached Pears
2 cups water
1 cup sugar
2 pears, peeled and core
¼ teaspoon cinnamon
¼ cup red wine vinegar

Method of Preparation for Pears:
In a small pan, take 2 cups of water and 1 cup sugar and bring to a boil. Peel and core 2 pears. Turn heat down on the sugar mix to low.
Add pears, cinnamon, red wine vinegar and cook for 30 to 40 minutes until soft. Cool in refrigerator. Slice pear for salad garnish.

Presentation of Salad:
1. In a large bowl, toss mixed greens and balsamic vinaigrette.
2. Add salt and pepper to taste.
3. Place dressed greens on a large plate and garnish with nuts, cheese, beets and sliced poached pears.

Tatania

02-20-2009, 09:09 PM

http://i97.photobucket.com/albums/l213/oybolshoi/October%202008/368.jpg
photo credit: oybolshoi

Key Lime Pie Martini
Wolfgang Puck Cafe, Downtown Disney

2 oz Licor 43
2.5 oz Half & half
1/2 oz Lime Juice
1/4 oz soda

Chill glass and dip rim (moistened with lime) in graham cracker crumbs. Shake ingredients with ice. Strain into chilled glass.

SO I was over on the Food Porn thread and I found something I need to try! :tongue: 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

http://i491.photobucket.com/albums/rr277/aubriee45/th_189.jpg

The dish is Bucatini Gratinati[/SIZE][/B]--with Italian prosciutto ham, peas, and parmesan cheese from Tutto Italia.

If you could help me out I would be greatly appreciative. :love1:
:thanks:

Has anyone been able to get this recipe? I would love to have it!

Bucatini Graniti
Tutto Italia, Epcot, The Walt Disney World Resort

- Bucatini or Farfalle pasta (Bucatini is a thick rod shaped pasta with a hole in the center)
- Cream
- Fresh Grated Parmesan
- Fresh Peas
- chopped Pancetta or Prosciutto
- Panko Bread Crumbs

1. Boil Pasta until Al Dente, do not overcook. Set aside.
2. Prepare Diced Pancetta and Peas in a sauce pan on medium heat until Pancetta Browns. Do not add salt, Pancetta is cured already. Very little oil in the pan. Strain or absorb all oils from pan and set mixture aside. You may also Cook Pancetta and peas seperately.
3. Prepare Sauce pan with Heavy Whipping Cream on Medium-low Heat till simmering. Add Pancetta and peas and keep stirring for a few minutes. Do not let Cream sit on heat because it will burn on the pan.
4. Preheat Oven to Broil.
5. Add Pasta to casserole dish, Either individual or larger, depending on portions.
6. Pour Cream mixture over pasta.
7. Top with Parmesan and Panko Bread Crumbs.
8. Broil Until Top is Brown and Crunchy.

Chef's Note: The kitchen doesn't measure the ingredients for this and makes it by "feel". 1 pound pasta serves about 4 people.

bgula

02-20-2009, 11:19 PM

Tatania

02-21-2009, 12:26 AM

Just clarifying:

half & half - I assume the milk/cream product?
soda - I assume just soda water, not flavoured?

Half & half would be the dairy product and soda is like what a bartender would add to give it fizz.

Waldorf Chicken Salad
From the kitchens of the Walt Disney World Swan and Dolphin Resort
Serves: 4

3 Each Chicken Breasts (skin on)
2 Each Garlic Cloves (minced)
1 Tsp. Fennel Seeds (toasted, ground)
7 Tbsp. Extra Virgin Olive Oil
1 Cup Walnut Halves
1 Tbsp. Red Wine Vinegar
1/2 Tsp. Dijon Mustard
2 Oz. Blue Cheese (crumbled)
1/4 Cup Buttermilk
1/2 Tsp. Lemon Zest (finely grated)
1 Cup Red Grapes (seedless, halved)
2 Each Fuji Apples (cored, thinly sliced)
5 Ozs. Mesclun Mix (washed, spun dry)
2 Tbsp. Parsley (washed, chopped)
2 Tbsp. Tarragon (chopped)
2 Tbsp. Chives (sliced into 1" pieces)
Kosher Salt (to taste)
Black Pepper (to taste)

Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 tsp. salt and 1/2 tsp. black pepper. Stir in 3 tbsp. of olive oil. Rub the mixture all over the chicken and slashes. transfer to a small roasting pan. Cover and let stand for 1 hour. Pre-heat an oven to 350°F. Spread the walnuts on a cookie sheet and toast for 10 minutes, until browned and fragrant. Let cool. Roast the chicken for about 40 minutes until cooked through. Let cool. Remove the skin and discard. Thinly slice the chicken and set to the side. In a food processor, mix the vinegar with the mustard and the remaining 1/4 cup of oil. Slowly drizzle the oil in to the mustard-vinegar mixture to form an emulsion. Mix in the cheese and buttermilk. Transfer to a bowl. Stir in the lemon zest and season the dressing with salt and pepper, to taste. In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun greens, parsley, tarragon and chives. Add the dressing and toss well.

Presentation:
Place tossed salad on serving dish.

bop28

02-21-2009, 04:12 PM

wdw.dreamer

02-22-2009, 01:02 PM

As Boatwrights will no longer be doing breakfast.... Can anyone list the recipe for the Banana Stuffed French Toast?

Tatania

02-22-2009, 01:13 PM

As Boatwrights will no longer be doing breakfast.... Can anyone list the recipe for the Banana Stuffed French Toast?

Banana Stuffed French Toast
from Boatwright's, Port Orleans Riverside

1 cup Milk
1 loaf Sourdough bread
1/2 cup Sugar
2 Eggs
1 1/2 tsp Vanilla
2 Bananas
Butter or Oil
1/2 cup Confection sugar
Syrup and Butter as desired

Combine milk, 1/4 cup sugar, and vanilla. Mix until blended. Mix 1/4 cup sugar and cinnamon and set aside. Cut bread into 2 inch slices. Cut a 1/4 inch deep slit in each half to put half slice of banana. Dip in milk/egg mixture. Place in a hot skillet with oil and fry until golden brown on both sides. Remove from pan and roll in sugar and cinnamon.

Tatania

02-25-2009, 02:35 PM

Couple recipes from All Ears that we don't have here yet.

Pineapple Chutney
Coral Reef Restaurant, Epcot
For the Grilled Mahi Mahi - served with spiced pineapple chutney over cashew-jasmine rice (recipe listed elsewhere) finished with coconut rum beurre blanc.

6 tablespoons olive oil
9 cups fresh pineapples (from 2 large pineapples)
½ cup light brown sugar
1 cup red wine vinegar
1 tablespoon red crushed pepper
2 each fresh red bell pepper, diced
1 tablespoon fresh chopped parsley
To taste kosher salt
To taste pepper

In a pan, add the olive oil, sauté pineapple. Add brown sugar, vinegar, red crushed peppers and reduce until almost dry. Add diced red bell peppers, chopped parsley and mix well. Season to taste with kosher salt and pepper. Store in airtight container in the refrigerator.

Coconut Rum Beurre Blanc
Coral Reef Restaurant, Epcot

1 ounce olive oil
½ cup fine diced shallots
1 cup Malibu Rum
½ cup heavy cream
1 ½ tablespoon fresh squeezed lemon juice
5 tablespoons butter, room temperature
To taste kosher salt
To taste pepper

In a pan, on medium heat, add olive oil and sweat shallots. Add Malibu rum and reduce by 2/3. Add heavy cream and reduce by 2/3. Add the fresh squeezed lemon juice, mixing well. Turn down the heat and whisk in the butter a little at a time. Add salt and pepper to taste.

wdw.dreamer

02-28-2009, 11:04 AM

Banana Stuffed French Toast
from Boatwright's, Port Orleans Riverside

Mix 1/4 cup sugar and cinnamon and set aside.

How much cinnamon???

Tatania

02-28-2009, 11:36 AM

How much cinnamon???

Cinnamon sugar is a common in ingredient in German recipes. My Dad eats it on noodles, for example. The mix can be anything from 1/4 cup sugar to 2 - 4 Tsp. cinammon - according to your taste.

piratesmate

03-01-2009, 11:50 AM

Just to keep them all together... (Her 2nd request was found in the index)Flying Fish Clam Chowder Dh and ds 12 are NUTS over these two items. I would love to surprise them and have searched but cannot find.

All I can find is Cape May recipe but we ate at Flying Fish for clam chowder. Thanks if you have link! :cheer2:

Index complete through this post.

Petals & Pixie Dust

03-02-2009, 06:31 AM

I am hoping you can help...I'm looking for DCL's Palo Gorgonzola Sauce...DF LOVES it and I would like to make it for him...PLEASE HELP!
Thank you!

Tatania

03-03-2009, 02:25 PM

I'm trying to locate the recipe for the sweet bread that Kona serves at dinner with the macadamia butter. I see a recipe for the dinner bread at Ohana, but I don't think it's the same thing....??
Thanks for any help...looking forward to trying many more Disney recipes!

Sammy

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.

It took a long time but finally...

Kona Café Sweet Bread
Yield: 4 10 oz loaves

4 ¾ c.……………. AP Flour
Pinch.……………. Salt
¼ c…..……………Sugar
2 Tsp……………..Active Dry Yeast
3 Ea………………Eggs – Room Temp
¼ c….……………Pineapple Juice Concentrate
4 Tbsp……………Margarine - Softened
¾ c………….……Warm Water

1) Combine warm water, pineapple juice concentrate, margarine and eggs. Mix with the paddle attachment.
2) Combine dry ingredients, flour, sugar, salt, and yeast. Add to liquid ingredients and mix with dough hook.
3) Mix until dough pulls away from sides of bowl.
4) Place dough in a large bowl and let rise until doubled in size, about 2-3 hours.
5) Turn dough out onto a floured surface.
6) Divide the dough into 4 10oz portions and form into balls, cut an X about ½” deep into the top of each ball.
7) Cover and let rise for 45 minutes in the warmest part of you’re kitchen.
8) Bake at 325F for 15 minutes or until golden brown. Serve with the Macadamia Honey Butter.

Macadamia Honey Butter
YIELD: ½ lb.

1 stick Salted Butter
1 stick Salted Margarine
2 tablespoons Honey
4 each Macadamia Nuts

1. Preheat oven to 350°f.
2. Chop macadamia nuts in a food processor until they are chopped into small pieces.
3. Place the chopped nuts on a cookie sheet and bake for 6 minutes or until they are nicely toasted. Removed the nuts from the cookie sheet and allow them to cool.
4. Place butter & margarine in mixer and mix until whipped. Add chopped macadamia nuts and honey and mix until fully incorporated.
5. Place in a container and serve softened.

Hot Almond Joy
The Adventurer's Club (now closed), Downtown Disney

1 part Amaretto
1 part Parrot Bay Coconut Rum
Hot Cocoa (Ghirardelli's Double Chocolate Hot Chocolate works very well)

Add liquers to the hot cocoa. Serve garnished with whipped cream.

disneydiva21

03-03-2009, 04:08 PM

It took a long time but finally...

Kona Café Sweet Bread

Macadamia Honey Butter

YAY thanks for posting this:cheer2: My mouth is watering just thinking about it!

madaboutpooh

03-04-2009, 03:55 PM

Subscribing

piratesmate

03-07-2009, 09:58 AM

Keeping them all together...

Hi All

Well Family called me today and told me that Im hosting Easter Dinner.
So I got to thinking about a menu, and Desserts,

Baileys Irish Coffee Trifle Is what I want to make, Its one of our Favorites at Disney. But Ive looked on the Dis, Deb wills, laughing place etc.. All over to find this recipe and I cant find it..

ANYONE have it? Or going to Rose and Crown and can get it for me? Id love to make a Big Trifle for the Family for Easter..

:banana: Please, I will dance for you for this Recipe :banana:

figgy4me

03-07-2009, 07:33 PM

It took a long time but finally...

Kona Café Sweet Bread
Macadamia Honey Butter

THANKS, Tatania !!!!!!!!!! :banana: :cool1: :yay:

brajfamily

03-08-2009, 04:45 PM

Does anyone have the recipe to the fried chicken at 50's prime time? I couldn't find it anywhere. I know fried chicken isn't that difficult, but their's is just the best!

Tatania

03-08-2009, 05:49 PM

Does anyone have the recipe to the fried chicken at 50's prime time? I couldn't find it anywhere. I know fried chicken isn't that difficult, but their's is just the best!

Fried Chicken
50's Prime Time Cafe - Disney-MGM Studios

Ingredients:
Whole chicken cut into 1/8's (2 breasts, 2 wings, 2 thighs, 2 legs)
Western Breading (below)

Wash chicken off. Completely cover chicken with Western Breading. Deep fry until done.

Western Breading:
3/4 cup wheat flour
3/4 cup soy flour
1 tbsp paprika
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
2 oz whole dry eggs
1 tbsp red pepper
2 oz non-fat dry milk

Combine all ingredients together. Coat chicken with breading.

WdwforLife

03-11-2009, 08:33 AM

‘Ohana: Maui Scalloped Potatoes

1 pound Russet potatoes (washed and sliced)
1 cup heavy cream
1/4 cup cheddar cheese
2 tbsp parmesan cheese
1/4 cup thinly sliced sweet onions
1 tsp kosher salt
1/4 tsp black pepper

Combine all ingredients in a greased baking pan. Bake for 1 hour at 350 degrees. Let stand five minutes before serving.

Thank you! Thank you a thousand times over!!!

Tatania

03-12-2009, 03:24 AM

http://www.swandolphin.com/recipeclub/images/0309l.jpg

Tuna Carpaccio
*Il Mulino, Walt Disney World Swan
Serves: 1

3 1/2 Ozs. Center Cut Tuna (thinly sliced)
1 1/2 Oza. Extra Virgin Olive Oil
1/2 Tbsp. Meyer Lemon (juiced)
Sea Salt (to taste)
Black Pepper (to taste)
1/2 Tsp. Chives (minced)
1/2 Tsp. Shallots (minced)
6 Pieces Arugula (washed)
1 Tbsp. Frisee (centers only, washed)

Lay the thinly sliced tuna between two sheets of plastic wrap. Lightly pound with a meat mallet to spread the tuna to form one thin, large slice. Using a 4 inch plate, lay the plate upside down on the prepared tuna. Using a sharp knife, follow the edge of the plate around the tuna, cutting both the plastic and the tuna, to form a 4 inch circle. Remove the plate and the plastic from both sides of the tuna. Gently place the tuna round on a desired plate. Mix the olive oil, lemon juice, shallots and chives together. Spoon a small amount of the mixture on top of the prepared tuna to coat evenly. Finish by seasoning the tuna carpaccio with freshly cracked black pepper and sea salt..

Presentation:
Place coated tuna on serving dish. Decorate withf risee and arugula. Serve.

*The recipe doesn't specify from which restaurant but Il Mulina's tuna carpaccio gets raves in restaurant reviews so this is probably the recipe. It appears on the menu like this: CARPACCIO DI TONNO - Thinly Shaved, Center-Cut Tuna served with Arugula, Extra Virgin Olive Oil and Fresh Lemon Juice $14

rusafee1183

03-20-2009, 10:14 AM

TrevorsMom

03-21-2009, 03:54 PM

Tatania

03-23-2009, 05:14 AM

This is a slightly different version of the Citrico's Onion Tart posted on page 148. It makes 4 small tarts and includes the Walnut Dressing.

http://media.washingtontimes.com/media/img/blogs/entry_img/2008/Oct/06/disney-onion-tart-321x354.jpg

Onion Tart – version 2
Citricos, Disney's Grand Floridian Spa and Resort (Citrico Chef Philip Ponticelli to the Washington Times)
Serves 4

2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 bay leaf
2 eggs
2 tablespoons heavy cream
2 tablespoons milk
1 clove garlic, minced
Coarse salt, white pepper, to taste
1 package refrigerated pie dough
1/2 cup crumbled blue cheese
4 3 1/2- inch tart pans (for individual tarts)

1. Preheat over to 375 degrees F.
2. Heat olive oil in a large skillet over medium heat. Add the onion and bay leaf and sauté until soft and lightly browned, about 10 to 15 minutes. Remove to a plate to cool.
3. In a mixing bowl, beat together eggs, cream, milk, and garlic. Season with salt and white pepper and set aside.
4. On a work surface with a rolling pin, roll out the dough to 1/8-inch thick. Cut into circles about 4 inches in diameter. Place in tart pans so that they fit in the bottom and up the sides. Trim off the portion over the top if necessary.
5. Prick the dough with the tines of a fork and bake for 5 minutes.
6. Remove from oven and place a teaspoon of sautéed onions in each tart, spreading evenly.
7. Spoon 1 1/2 tablespoons of egg mixture on top of onions in each tart, then top each with 2 tablespoons blue cheese.
8. Bake at 400 degrees F for 8 to 10 minutes.
9. Remove from tart pans and place on serving plates with a drizzle of walnut dressing. Serve warm or at room temperature.

Walnut Dressing
For 4 tarts

1/2 cup sherry vinegar
1/2 teaspoon Dijon mustard
1 tablespoon chopped walnuts
1 small shallot, minced
Coarse salt, freshly cracked black pepper, to taste
1 cup olive oil

Mix sherry, mustard, walnuts, shallot, salt, and pepper in a blender, slowly drizzling in the oil until the dressing has a creamy consistency.

piratesmate

03-24-2009, 01:48 PM

Last May my DH and I ate at the Cali Grill and I had the best sorbet that I ever had! I know that they change their flavors of sorbets all the time - but this one was Blood Orange. Soooo good! :banana:

Does anyone have that recipe by any chance? Or the recipe for the cheesy orrichietta pasta that they used to serve with the Oak Gilled beef tenderloin at Cali Grill? I have been looking for that one forever also.

Thanks so much! :goodvibes

I've added your request for the blood orange sorbet to our request list. However, someone had posted that the Cheese Orecchiette Pasta Gratin was not available for “proprietary reasons” :confused3 That was posted some time ago, so you may want to try contacting them again for the recipe. You can find some good tips in post #4 in our index thread: http://www.disboards.com/showthread.php?t=1777635 Please be sure to let us know what you hear from them. :thumbsup2

Index is complete through this post.

Tatania

03-26-2009, 08:21 PM

Does anyone know how to get ahold of Spoodles' recipe for Crispy Chicken Cutlets, served with Serrano Ham, Asiago Cheese, Marinated Tomatoes and lemon vinaigrette? I see it's off their menu, and I love it! :)

Crispy Chicken Cutlet
Spoodles, Boardwalk, WDW
Served 4

4 each Boneless, skinless Chicken Breasts
2 cups Panko Bread Crumbs
2 cups All Purpose Flour
4 each Eggs
8 ounces Arugula
4 ounces Fennel, shaved or julienne
4 ounces Lemon Vinaigrette (recipe below)
12 ounces Marinated Tomatoes (recipe below)

Lemon Vinaigrette
1 each Lemon, juice only.
1 ounce White Balsamic Vinegar
6 ounces Olive Oil
½ ounce Fresh Basil
½ ounce Shallot, minced
To taste Kosher Salt and Black Pepper

Marinated Tomatoes
2 each Large Ripe Tomatoes
1 each Shallot, minced
½ ounce Fresh Basil
½ ounce Fresh Parsley
4 ounces White Balsamic Vinegar
To taste Kosher Salt and Black Pepper

Breading Procedure:

Cut the chicken in two fillets. With a meat mallet, pound the chicken breast as thin as possible. It is recommended to place the chicken in a clear plastic freezer bag for easier and neater preparation.

Set up a breading station in three separate bowls. One for flour, one for egg and the last for the Panko bread crumbs. First dredge the chicken in the flour, then the egg, then press into the bread crumbs. Separate layers of chicken with a paper towel if necessary.
Frying Procedure:
This can be deep fried (recommended) or pan fried. For deep frying, follow the manufacturers instructions for cooking fried chicken. For Pan-frying, fill a large skillet with about ½ inch of olive oil on medium heat. Fry the chicken until golden brown on each side and an internal temperature of 165 F.

Vinaigrette Procedure:
Combine all ingredients except the olive oil. While whisking, slowly drizzle the oil to combine.
Season to taste.

For the Marinated Tomatoes, combine all ingredients and season to taste.

Final Presentation – combine the greens and fennel with the Vinaigrette. Then, place the chicken on top of the greens and top with the Marinated Tomatoes.

piratesmate

03-27-2009, 08:35 AM

Just keeping them together...
I'm hoping that someone can help me. I am looking for the recipe for the Pan Asian Pasta dish at the Kona Cafe. The thing is, I am looking for the older recipe with the bow tie pasta that they discontinued :sad1:, NOT the new one with the noodles.

Thanks so much,
Kell

I'm not sure where I should post this:confused3 but.... I was wondering if anyone has the recipe for the vegetable quiche from Boulangerie Patteserie (spelling) in France? There used to be a thread somewhere on the boards with nothing but recipes, so I would have gone there, but I couldn't find the thread. Thanks! :goodvibes

Tatania

03-28-2009, 02:01 AM

Originally Posted by FamilyOf8
I'm hoping that someone can help me. I am looking for the recipe for the Pan Asian Pasta dish at the Kona Cafe. The thing is, I am looking for the older recipe with the bow tie pasta that they discontinued , NOT the new one with the noodles.

Thanks so much,
Kell

Are the noodles the only thing different in the recipe? The Poly rarely responds to written recipe requests unless you're very persistant and usually older recipes are not kept by the kitchen. Your only chance is probably to ask in person when you're there.

Bailey’s Irish Coffee Trifle
Rose & Crown, Epcot

Custard
1 1/2 cups sugar
3/4 cup cocoa powder
1/2 cup cornstarch
1/8 teaspoon coarse salt
3 cups whole milk
3 cups half-and-half
3 ounces bittersweet chocolate
2 tablespoons vanilla extract
3 ounces coffee

In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt.
In a thin stream, whisk in the milk until smooth.
In a thin stream, whisk in the half-and-half until smooth.
Strain the mixture through a fine sieve into a saucepan.
Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes.
Turn off the heat and stir in the coffee, bittersweet chocolate and vanilla.
Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Refrigerate until well chilled.
NOTE: The recipe can be made up to 2 days in advance. Serve cold.

Chocolate Cake
1 3/4 cups all-purpose flour
1 3/4 cups brown sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 eggs
4 tablespoons vegetable oil
1 cup boiling water
Confectioners' sugar

Preheat oven to 350 degrees F.
Cook for 25 minutes.
Combine dry ingredients in large bowl and slowly whisk in wet ingredients. Pour into greased Sheet Pan. Allow to cool. Cut with a ring mold.

Bailey’s Whipped Cream
5 oz Heavy Whipped Cream
1 oz Bailey’s Irish Cream
Whip Cream until stiff peaks. Fold in Bailey’s and pipe on Trifle.

Hollywoodhaha

03-29-2009, 11:00 AM

Hello! I was hoping to find the recipe for the Citrus dressing used on the salads at the Polynesian Resort?

I fell in love with the dressing :lovestruc

Tatania

03-29-2009, 07:33 PM

Hello! I was hoping to find the recipe for the Citrus dressing used on the salads at the Polynesian Resort?

I fell in love with the dressing :lovestruc

Not quite sure what dressing you mean but the Citrus Vinaigrette that goes on the Kona salad is on page 28 and there's a Honey Lime dressing from Ohana on page 29. PM me if you meant something else.

Hollywoodhaha

03-29-2009, 09:34 PM

Not quite sure what dressing you mean but the Citrus Vinaigrette that goes on the Kona salad is on page 28 and there's a Honey Lime dressing from Ohana on page 29. PM me if you meant something else.

Thanks so much! I meant the citrus vinagirette but I didn't know how to spell it :lmao:

Tatania

03-31-2009, 07:16 PM

Oatmeal Raisin Cookies
Disney’s Grand Floridian Resort & Spa
Makes 1 dozen cookies

3/4 cup raisins
2 tablespoons rum
1 stick of butter, softened
1 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoon molasses
1 1/4 cup pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup granola cereal without raisins
3/4 cup oatmeal

1. Preheat oven to 350°F. Lightly grease two cookie sheets.
2. Soak raisins in rum in a shallow bowl; set aside.
3. Cream butter, salt and both sugars with an electric mixer on medium speed. Slowly add the egg and mix thoroughly. Blend in molasses.
4. Add both flours, baking powder, baking soda, cinnamon, granola, oatmeal and rum-soaked raisins. Mix thoroughly.
5. Drop batter by heaping tablespoons onto cookie sheets, leaving 2 inches between mounds.
6. Bake for 10 to 12 minutes or until lightly golden brown.

tinashaver

04-01-2009, 03:30 PM

Anyone have the orange chicken from Lotus Blossom cafe in china? it was yummy

Tatania

04-01-2009, 03:45 PM

Anyone have the orange chicken from Lotus Blossom cafe in china? it was yummy

The recipe is on page 141 of this thread. The index is in a separate thread: http://www.disboards.com/showthread.php?t=1777635 which can be confusing at first.

tinashaver

04-01-2009, 04:21 PM

The recipe is on page 141 of this thread. The index is in a separate thread: http://www.disboards.com/showthread.php?t=1777635 which can be confusing at first.

Thank you it is confusing I tried looking!

piratesmate

04-08-2009, 10:46 AM

Just keeping things together...

Here's the Breakfast Pizza recipe. I made it for New Years Day breakfast it was delicious, I just wouldn't travel with it. I think it needs to be served right out of the oven.

<snip>

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.

<snip>

And a couple requests...the first is for Tusker House:
we had breakfast there and they had this pastry filled with cheeses then you could but this cherry sauce on it. I want to say it started with a P. Anyone know what it is or how to make it? TIA ETA: my hubby says its a cheese blintz

This one is for a really old recipe, but I thought maybe someone here might be able to help:
Looking for an older Epcot recipe that's no longer served at the Park
Ok, this is going back at least 10 years but there used to be a French cafe with outdoor seating that was a perfect lunch spot. They had a very simple but great salad. Mixed greens with cubes of a delicious, mild and somewhat firm textured cheese. The dressing was creamy, light yellow in color and I think it had a slightly lemony flavor. I've been trying to track down the recipe for years to figure out what kind of cheese it was and how to make that perfect salad dressing. If anyone remembers the salad and has the recipe, please share. I've yet to find it anywhere. Thanks!

Index is complete through this post.

-jim-

04-08-2009, 11:21 AM

We fell in love with the new addition at Boma. Is anyone will to post an attempt at a recipe for the Corn & Spinach Pudding?

Thanks!

Chkultr

04-14-2009, 03:17 PM

Looking for the dressing from Ohana's? The Mango Mandarin Vinairgrette?

thanks in advance

Hollywoodhaha

04-14-2009, 05:44 PM

Looking for the dressing from Ohana's? The Mango Mandarin Vinairgrette?

thanks in advance

I am as well.

sja03a

04-19-2009, 10:09 PM

Serves 6

Ingredients:

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine lettuce
2 medium tomatoes, blanched & peeled
1 1/2 cups cooked turkey breast, diced
3 eggs, hard-cooked
1/2 cup blue cheese, crumbled
6 strips crisp bacon, crumbled
2 tablespoons chopped chives

Method:

Chop all greens very fine (reserve some watercress for presentation) and arrange in salad bowl. Cut tomatoes in half, remove seeds, and dice fine. Also dice the turkey, avocado, & eggs. Arrange the above ingredients, as well as the blue cheese and bacon crumbles, in straight lines across the greens. Arrange the chives diagonally across the above lines. Present the salad at the table, then toss with the dressing (below). Place on chilled plates with a watercress garnish.

Brown Derby Old-Fashioned French Dressing

1/2 cup water
1/2 teaspoon sugar
1 1/4 tablespoons salt
1 1/2 teaspoons Worcestershire sauce
1 clove garlic, chopped
1/2 cup red-wine vinegar
Juice of 1/2 lemon
1/2 tablespoon ground black pepper
1/2 teaspoon English mustard
1/2 cup olive oil
1 1/2 cups salad oil

Blend all ingredients except oils, then add olive oil and salad oils and mix well. Blend well again before mixing with salad.

Do you happen to know how much avacado is needed for this recipe it is not listed in the recipe =) thanks:cool1:

greeneeyes

04-20-2009, 02:33 PM

Do you happen to know how much avacado is needed for this recipe it is not listed in the recipe =) thanks:cool1:

Did a quick google search and what I see listed is 1 avocado.
I like it sliced thinly, but many people dice it up.

Tatania

04-20-2009, 02:40 PM

The Cobb Salad from the Brown Derby is in Cooking With Mickey and the Chefs of Walt Disney World. Their ingredient list for - 6 servings is:

1 cup chopped iceberg lettuce leaves, washed and spun dry
1 cup chopped chicory leaves, washed and spun dry
1 cup tender sprigs watercress, washed and spun dry, plus additional sprigs for garnish
1 pound poached turkey breast, finely chopped
2 medium-size ripe tomatoes, peeled, seeded, and finely chopped
1 avocado, peeled, seeded, and finely chopped
1/2 cup crumbled blue cheese (about 2 1/2 ounces)
6 strips of bacon, cooked crisp, drained, and crumbled
3 hard cooked eggs, peeled and finely chopped
2 tablespoons snipped fresh chives
1/2 cup Hollywood Brown Derby French dressing
Radicchio cups for serving - depending on the size of your head of radicchio, and how many people you're planning to serve, you will need 8 to 12 for radicchio leaves to make the cups for serving the salad.

sja03a

04-21-2009, 09:52 PM

Thanks! That's what I assumed but I wasn't sure. :yay:princess:

Tatania

04-22-2009, 04:10 AM

Three Onion Soup
Le Cellier, Canada, Epcot
Serves 4

1 1/4 cups shallots (sliced)
2 1/4 cups Spanish onions (sliced)
2 1/4 cups red onions (sliced)
2 teaspoons garlic (Chopped)
½ tablespoon olive oil
4 or 5 fresh thyme sprigs (stems removed)
½ cup tres pistoles beer (a good quality dark beer like Guinness will substitute)
½ tablespoon brown sugar
2 1/2 cups beef stock (good quality canned beef stock will do)

Heat olive oil over medium heat and add garlic. Cook slowly and stirring until caramelized (about 30 minutes). Add ¼ cup of the beer and brown sugar. Stir to combine. Add stock and fresh thyme. Cook for 20 minutes simmering over low heat. Add remaining beer and season to taste with salt and pepper.

Pistachio Crème Brulée
Tony’s Town Square, Magic Kingdom

8 ounces Sugar
8 ounces Egg Yolks
½ ounce Pistachio Paste
42 ounces Heavy Cream

Scald heavy cream and sugar together but do not bring to a boil. Temper the cream into the egg yolks and add the pistachio paste. Preheat oven to 325 and place the mix into an oven safe baking dish. Place the baking dish on top of a flat sheet tray add pour water onto the sheet tray and bake for 20 minutes or until set. Remove the baking dish and place in refrigerator to chill. When ready to serve sprinkle sugar in the raw on top of the brulee just and shake off the excess. With a brulee torch cook the sugar.

Nori Wrapped Ahi Tuna with Stir Fry Vegetable Strudel
California Grill, Contemporary Hotel (signature dish)
Makes 2 entrées or 4 appetizers

Ingredients for Stir Fry Sauce
2 teaspoons Vietnamese fish sauce
½ cup rice vinegar
½ cup sweet soy sauce
1 cup soy sauce
3 tablespoons sesame oil
¼ cup olive oil
1 tablespoon chopped garlic
1 inch piece (about 1 tablespoon) fresh ginger, peeled and finely diced
1 tablespoon sambal oelek (chili paste)
2 tablespoons sugar
2 teaspoons salt

Ingredients for Strudel Filling
2 tablespoons olive oil
1 cup carrot cut into julienne strips
1 cup red onion cut into julienne strips
salt and freshly ground black pepper, to taste
1 cup red pepper cut into julienne strips
1 cup yellow pepper cut into julienne strips
½ cup leek cut into julienne strips
1 tablespoon garlic, chopped
1 tablespoon cilantro, roughly chopped
1 cup stir fry sauce (see recipe)
4 sheets phyllo dough
½ cup (1 stick) unsalted butter, melted

Ingredients for Tempura Batter
1 large egg yolk
1 cup all-purpose flour
1 cup ice water
¼ cup cornstarch
1 teaspoon salt
freshly ground black pepper, to taste

Ingredients for Miso Sauce
2 tablespoons brown miso paste
1 tablespoon Dijon-style mustard
1 inch piece (about 1 tablespoon) fresh ginger, peeled and finely chopped
¼ cup soy sauce
¼ cup sweet soy sauce
¼ cup rice vinegar
1 teaspoon Siracha, Thai chili sauce (also spelled Sriracha)
1 cup olive oil
1 tablespoon sesame oil

Ingredients for Tuna
6 ounces Ahi tuna, sushi grade
salt and freshly ground black pepper, to taste
1 sheet nori (Japanese seaweed)
2 cups vegetable oil
½ cup tempura batter (see recipe)

Ingredients for Garnish
1 head baby bok choy
1 tablespoon salt
3 slices lotus root (lily root), thinly sliced

For stir fry sauce: Combine all ingredients in a medium mixing bowl using a whisk. Set aside while preparing the strudel filling.

For strudel filling: Prepare stir fry sauce. Heat olive oil in a large, heavy-bottomed skillet until the oil is hot and smoking. Place carrots and onions in the pan and sauté until vegetables become translucent, stirring often. Season with salt and pepper, to taste. Add red and yellow peppers, leeks and garlic to pan and stir to combine ingredients. Pour stir fry sauce into pan, and deglaze while vegetables continue to cook until they are softened. Add cilantro and season with salt and pepper, to taste. Drain remaining sauce from pan. Place in the refrigerator to cool for at least 30 minutes. Thaw phyllo dough according to directions provided on package. Place a clean, dry kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Layer another sheet on top, butter, and continue the process until all 4 sheets are stacked. Squeeze the remaining juice from the vegetables and place them along the longest side of buttered phyllo dough about 1 1/2 inches from edges. Starting from the long side with filling, roll up jelly-roll style, using the towel to help shape the dough. While rolling dough, make sure to keep it rolled tightly. Using a large spatula, place strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top of the strudel with remaining melted butter. Bake at 400 degrees for 15-20 minutes or until golden brown.

For stir fry sauce: Heat olive oil in a large, heavy-bottomed skillet until the oil is hot and smoking. Place carrots and onions in the pan and sauté until vegetables become translucent, stirring often. Season with salt and pepper, to taste. Add red and yellow peppers, leeks, and garlic to pan and stir to combine ingredients. Pour stir fry sauce into pan, and deglaze while vegetables continue to cook until they are softened. Add cilantro and season with salt and pepper, to taste. Drain remaining sauce from pan. Place in the refrigerator to cool for at least 30 minutes. Thaw phyllo dough according to directions provided on package. Place a clean, dry kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Layer another sheet on top, butter, and continue the process until all 4 sheets are stacked. Squeeze the remaining juice from the vegetables and place them along the longest side of buttered phyllo dough about 1 1/2 inches from edges. Starting from the long side with filling, roll up jelly-roll style, using the towel to help shape the dough. While rolling dough, make sure to keep it rolled tightly. Using a large spatula, place strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top of the strudel with remaining melted butter. Bake at 400 degrees for 15-20 minutes or until golden brown.

For tempura batter: Whisk all ingredients in a medium mixing bowl. Set aside to rest.

For miso sauce: Mix miso paste, mustard, ginger, soy sauce, sweet soy sauce, vinegar, and Siracha in a large stainless steel bowl with a whisk. Add the olive and sesame oils to the bowl, using a stick blender, and blend until mixture is emulsified.

For tuna: Season all sides of the tuna with salt and pepper. Place the nori, shiny side down on clean work surface. Wrap the tuna in the nori sheet, being careful to cover the entire tuna. Trim any excess nori. Set aside. Heat vegetable oil in a fryer or large heavy-bottomed pan to 350 degrees. Dip the nori wrapped tuna in the tempura batter and fry the tuna for 45 seconds to 1 minute. This tuna is best when cooked rare to medium rare, so the length of time to cook will depend on the thickness of the tuna. Set aside to drain and rest.

For garnish: Steam the baby bok choy in a pot of boiling water. Season with salt. Peel the skin off the lotus root and slice the root thinly with a sharp knife or a mandoline. Fry the slices in the same hot oil the tuna was cooked in for approximately one minute, or until golden brown. Remove and drain.

To serve: Cut the vegetable strudel into desired service size and slice one end on the bias, to expose the vegetables. Stand the strudel, bias side up, in the center of the plate. Drape the steamed baby bok choy over the strudel. Slice the tuna into 1/4 inch slices, and fan out the pieces around the strudel. Pour the miso sauce around the edge of the plate. Place the lotus chips on top of the tuna and serve immediately.

Cook's Notes: You can find sambal oelek and Siracha in the ethnic aisle of the grocery store. Remaining stir fry sauce and miso sauce can be covered and stored in the refrigerator. Do not open phyllo dough until all other ingredients are assembled and you are ready to work. It is important that you drain and squeeze out the juice in the vegetables. Otherwise, your strudel will not be as crispy as desired. Miso paste, also called soy bean paste, can be found in your local Asian market in the refrigerated section. If you cannot find sweet soy sauce, you can create your own. Mix 3 parts soy sauce with one part sugar until sugar is dissolved. Chef Jens Dahlmann Jens says the dish "has a beautiful flavor in the vegetables, crispy lotus root chips, baby bok choy and sushi-grade tuna quickly fried to medium rare."

greeneeyes

04-22-2009, 12:03 PM

Tatania

04-22-2009, 02:26 PM

Thanks for that tip greeneyes :goodvibes One often has to adjust the recipes coming from the Disney kitchens for them to turn out properly - a case in point being the burnt roux I ended up with for the Coral Reef Lobster Bisque.

Pamela Braden, the editor of the Disney cookbooks gave an interview where she was asked how she picks the recipes that are published. For Delicious Disney she apparently had over 250 new recipes from the various Disney chefs but said, that some of them were absolutely terrible when they tested them in the kitchen. And these were dishes that were obviously just fine when served in the restaurant.

lizet313

04-24-2009, 10:33 AM

Subcribing:thumbsup2

sja03a

04-26-2009, 12:40 PM

Subcribing:thumbsup2

Where did you get that mickey mouse! I love it!

:woohoo::)

greeneeyes

04-26-2009, 09:32 PM

Just wanted to say that I made the Three Onion Soup from Le Cellier today and it tasted great! Used Guinness and added the garlic after about 10 minutes of cooking the onions. :thumbsup2

piratesmate

05-08-2009, 12:51 PM

Here are a few older recipes from the Magic Kingdom that I haven't seen posted here.

Ancho Chili Rubbed Salmon
Crystal Palace
Yield: 10 servings.

3 ancho chilies
1 cup boiling water
3 tablespoons canola oil
2 tablespoons brown sugar
Coarse salt and freshly ground black pepper to taste
1 whole side salmon fillet
2 cups tightly packed basil leaves
3 teaspoons chopped garlic
1 cup olive oil
1 teaspoon coarse salt and 1/2 teaspoon freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese (optional)
Salad of fresh greens, tomatoes, black beans

1. Rehydrate ancho chilies in boiling water. When plump, slit chilies and scrape out seeds. In a food processor, combine chilies, canola oil, brown sugar, salt and freshly ground pepper. Process until ingredients form a paste. Spread chili paste over whole salmon fillet and massage into fish. Let salmon marinate, covered, in the refrigerator overnight.

2. Bake fish on an ungreased pan in a 375 F oven for 15 to 18 minutes, or until firm to the touch.

3. For the sauce, combine basil leaves, garlic, olive oil, coarse salt, pepper and Parmesan in the work bowl of a food processor. Puree until smooth.

4. To serve, mound salad greens in the center of a serving plate. Top with salmon and generously drizzle with basil sauce.

<Source: Orlando Sentinel>

= = = = = = = = = = =
Apple Charlotte
MAIN STREET NORTH BAKERY
Yield: 24 servings

1 sheet shortbread dough (recipe below)
2/3 cup walnuts
8 lbs apples (approx 17 medium
cored, peeled and sliced
3/4 cup dried breadcrumbs
1 tbs. Salt - optional
2 cups plus 4 tbs. granulated sugar
1 tbs. cinnamon
1 cup raisins
1 tsp. nutmeg
5 tbs. cornstarch

Divide shortbread dough in half. Press half of the dough into bottom of a 13 x 9 baking pan. Bake in moderate oven 350° for approximately 10-15 minutes until golden brown. Toss apples with dry mixture in a separate bowl. Add to cooled crust, top with remaining crust. Cut slits for air escape, brush with an egg white wash and bake for approximately 60 minutes at 350°.

Shortbread dough

1 cup plain flour
1 cup butter (softened)
1 cup sugar
Mix together in a medium mixing bowl and roll to desired shape.

= = = = = = = = = = =
Apple Pancake
Disney Cookbook

3 Tbl butter
3 eggs
2/3 cup of milk
3/4 cup flour
1/2 tsp vanilla extract
1 cup of cooked apples
3 Tbl brown sugar
1 Tbl cinnamon
Chopped pecans (optional)

Pre-heat oven to 450. Melt butter in a 9 inch pie pan, or cast iron fry pan (cast iron is best) in the oven (make sure it doesn't burn). Meanwhile, whisk the eggs & milk, then sift in the flour, whisking it until well combined. Mix in the vanilla extract.

Remove the pie pan from the oven and pour in mixture. Add apples. Mix the brown sugar & cinnamon and sprinkle over pancake. Cook on a low shelf for 20 minutes or until puffed & golden brown. Serve hot with Maple syrup.

<Source: MouseTyme.com>

= = = = = = = = = = =
ASSORTED FRESH VEGETABLES
Liberty Tree Tavern

3 Medium-size zucchini (about 1/2 pound)
3 Medium-size summer squash (about 1/2 pound)
1 Medium-size carrot
1 Small onion
1/2 teaspoon garlic, minced
Salt
Pepper
2 tablespoons margarine or butter

Wash and trim zucchini and summer squash, removing ends. Cut in 1/4 inch thick, round slices. Peel onion and cut in half, then in 1/4 inch strips. Peel and trim carrot. Slice in 1/4 inch round pieces. In a heavy skillet or frying pan, add margarine. Add carrots and onions and sauté on medium heat for 4 or 5 minutes. Add summer squash, zucchini, garlic, salt and pepper to taste and continue to cook until vegetables are soft but not mushy. Season again if necessary.

= = = = = = = = = = =
Au Gratin Potatoes
Cinderella’s Royal Table breakfast
Serves 6.

¼ tsp garlic salt
¼ tsp white pepper
½ tsp salt (optional)
3 c milk
1 c shredded mild cheddar cheese
4 c diced & cooked potatoes
½ c flour
½ c fresh & cooked bacon bits
½ c diced onions
¼ c melted butter

Preheat oven to 350 degrees F. Dice & cook the potatoes. Dice onions. Gather remaining ingredients. Melt butter. Add onion & sauté. Add bacon & cook for 2 minutes. Add flour & stir to make a paste. Cook for 5 minutes.

Add 3 cups milk. Stir until lumps are gone. Cook mixture 10 minutes & continue stirring. Add potatoes, cheese & seasonings. Mix until cheese is melted.

Bake at 350 for 10 minutes.

= = = = = = = = = = =
CAPE COD PASTA WITH SCALLOPS
Liberty Tree Tavern, Magic Kingdom

5 ounces sea scallops
1/8 teaspoon Cajun seasoning
1 tablespoon butter
1/4 cup red bell pepper, cut in 1/4 inch pieces
1/4 cup zucchini, cut in 1/4 inch pieces
1/4 cup mushrooms, cut in 1/4 inch pieces
1/8 cup plum tomatoes, peeled, seeded, diced
1 tablespoon scallions, chopped
1 clove garlic, chopped
1/8 teaspoon white pepper
Pinch salt
1 teaspoon Worcestershire sauce
2 tablespoons Parmesan cheese
6 ounces spinach linguine, cooked, cooled

In a heavy skillet, melt butter. Wash scallops and pat dry on paper towels. Sprinkle with Cajun seasoning and quickly sauté in butter until firm to touch (about 4 minutes). Add vegetables and sauté another 5 minutes. Season with salt, white pepper, Worcestershire sauce, and Parmesan cheese and toss lightly. Stir in cooked spinach linguine and heat only long enough to warm entire mixture. Serve on a warmed dinner plate with additional Parmesan cheese, if desired.

Note: Vegetables will remain crispy and can be sautéed separately ahead of time if a softer vegetable is desired.

= = = = = = = = = = =
Cinderella's Cheese French Toast - version 1
Cinderella's Royal Table

3 each eggs
2 cups milk
1 tablespoon vanilla extract
3 tablespoons baking powder
6 tablespoons sugar
2 cups all-purpose flour
1 quart frying oil
6 each cheese Danish, cut into quarters

Mix eggs, milk and vanilla together and set aside. Sift baking powder, sugar and flour together and add to egg mixture. Allow to stand for 10 minutes.
Bring Shortening to 375°. Dip cheese Danish in egg batter and place dipped bread in fryer until golden brown on one side and turn over to brown the other side. Roll in cinnamon/sugar and serve.

= = = = = = = = = = =
Cheese French Toast - version 2
Cinderella's Royal Table
Yield: 8 Servings

2 each eggs
2 cups milk
1 Tbsp. vanilla
Mix ingredients and set aside.

4 Tbsp. baking powder
4 Tbsp. granulated sugar
1 1/2 cups all purpose flour
Sift ingredients together and add to egg mixture. Allow to stand for 10
minutes.

1 quart frying shortening
6 each cheese danish cut in quarters
Cinnamon/sugar

Dip cut cheese danish into the egg batter. Bring shortening to 375 degrees and place dipped bread in fryer until golden brown on one side and turn over to brown other side. Roll in cinnamon/sugar and serve immediately.

= = = = = = = = = = =
Chicken Caesar Pasta
Crystal Palace

1 lb penne pasta
1 Tbs. butter
1 1/2 lb skinless, boneless chicken breasts, cut in 1 in. chunks
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 small head romaine lettuce, cut crosswise in strips, washed and dried (6 cups)
3/4 cup good quality bottled Caesar dressing
1/2 cup grated Parmesan cheese
1/4 cup red wine vinegar
1 large tomato, chopped
Garnish: Parmesan cheese curls, shaved off a chunk with a vegetable peeler

1. Cook pasta according to package directions. Drain in a colander.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook, stirring occasionally, 5 minutes, or until chicken is cooked through. Remove skillet from heat.
3. Return pasta to pasta cooking pot. Add chicken, half the lettuce, the dressing, cheese and vinegar. Toss to mix and coat. Place in a large serving bowl; sprinkle with remaining lettuce and the tomato. Garnish with Parmesan curls.

= = = = = = = = = = =
Chicken Tortellini Soup
Tony's Town Square Restaurant

1 cup of chicken breast meat, diced
1 tablespoon parsley, chopped
1 tablespoon butter or margarine
1/8 teaspoon thyme, ground
2/3 cup carrots, diced
1/4 teaspoon garlic powder
1 cup celery, diced
Salt to taste
1 cup onion, diced
White pepper to taste
5 chicken bouillon cubes
1/2 pound tortellini, cooked
5½ cups of water according to package directions

In a 3-quart saucepan, melt butter or margarine. Add carrots and sauté 2 to 3
minutes. Add diced chicken meat and cook another 5 minutes until chicken is
done. Add celery and onions and continue to cook another 4 to 5 minutes.
Dissolve the chicken bouillon cubes in water and add to soup with all remaining ingredients except tortellini. Simmer soup until all vegetable are tender. Add
salt and pepper to taste. Add cooked tortellini and serve.

= = = = = = = = = = =
Country Wedding Soup
Liberty Square
Yield: (10) 6 ounce servings

6 cups chicken broth
½ cup carrots, cut in ½ inch dice
½ cup celery, cut in ½ inch dice
½ cup onion, cut in ½ inch dice
½ cup tomatoes, fresh, seeded and diced
1 clove garlic, chopped
2 cups red leaf lettuce, roughly chopped
½ cup smoked ham, cut in ½ inch dice
¼ cup scallions, chopped
1½ cups white rice, cooked
salt
pepper
16 turkey meatball (recipe below)

In a 4 quart soup pot, add chicken broth, carrots, celery, onion, tomatoes, and garlic. Bring to a boil and simmer 20 minutes until vegetables are tender but not mushy. Add lettuce, ham, scallions, and rice. Season with salt and pepper to taste. Add turkey meatballs. Serve immediate

Turkey Meatballs

½ pound turkey meat, ground
2 tablespoons onion, finely diced
1/8 teaspoon garlic powder
¼ cup bread crumbs, unseasoned
1/8 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 350 degrees.
Combine all ingredients in s small bowl and mix well. Form into ½ inch meatballs and place on a greased baking sheet. Bake for 10 to 12 minutes until firm and fully cooked. Remove from oven and add to soup.

Index is complete through this post.

pbharris4

05-08-2009, 03:57 PM

I would love to have to the recipe for Capt. Cook's BBQ Pork Sandwich on the Pineapple Coconut Roll. I didn't see it listed in the beginning list. Does anyone know where I can find it? TIA

Tatania

05-10-2009, 05:36 PM

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

Couldn't get it quickly because currently it is hard to get any answer when requesting a recipe.

Mealie Pap
Tusker House, Animal Kingdom

10 oz 1/4 inch Diced onions
4 oz (1 stick) Butter
3 cups Yellow Corn Meal
4 cups Milk
8 oz Parmesan Cheese
2 cups (1 small can) Cream Corn
2 oz Shredded Cheddar Cheese Mix
2 teaspoons Salt and White Pepper Mix

Sauté Onions in 4 oz Butter Blend. Add milk and Cream Corn and bring to a light boil. Add the Corn Meal and continue to cook on a medium heat for approximately 20 minutes. Stirring continuously with a Whisk. Add the Salt and Pepper and the Parmesan Cheese. Top with Shredded Cheese mix.

GingerC

05-10-2009, 09:35 PM

Does anyone have the Mango Pie recipe from Yak and Yeti? I had the pie last week and it was heavenly.

Also does anyone have the Bok Choy recipe from Boma?

Thanks so much,
Ginger

Tatania

05-13-2009, 05:59 PM

Does anyone have the Mango Pie recipe from Yak and Yeti? I had the pie last week and it was heavenly.
Also does anyone have the Bok Choy recipe from Boma?
Thanks so much,
Ginger

http://i292.photobucket.com/albums/mm14/wdwtrip/DSC03429.jpg
Here is a picture of the packaged Mango Pie from counter service at Yak n Yeti in the Disney picture thread. Kenny's makes the pie and can go to their website. If I remember, you can purchase the pie online - though you may have to buy in bulk. Anyway, the dessert is not made on the property and Yak n Yeti is a Landry restaurant, so you can't get the recipes from Disney.

Is the Bok Choy recipe you want, the greens served in a watery broth at Pod Seven where the Peanut Rice and FuFu is?

GingerC

05-13-2009, 07:11 PM

There was a picture of the packaged Mango Pie from counter service at Yak n Yeti in the Disney picture thread. If you can find it, you'll see which company makes the pie and can go to their website. If I remember, you can purchase the pie online - though you may have to buy in bulk. Anyway, the dessert is not made on the property and Yak n Yeti is a Landry restaurant, so you can't get the recipes from Disney.

Is the Bok Choy recipe you want, the greens served in a watery broth at Pod Seven where the Peanut Rice and FuFu is?

Thanks for the pie info. I would rather make one myself so I'll search the internet for a mango pie recipe. I'm sure there are lots of mango pies.

Yes, that's the Bok Choy I'm referring too. I don't mind emailing Disney, just thought I would ask here first.

Thanks,
Ginger

piratesmate

05-18-2009, 11:08 AM

I would love to have to the recipe for Capt. Cook's BBQ Pork Sandwich on the Pineapple Coconut Roll. I didn't see it listed in the beginning list. Does anyone know where I can find it? TIA
I've added this to our request list, but please let us know if you write to WDW & get a response.

For future reference, the index in the initial post is no longer being updated. An up-to-date index can be found stuck to the top of this forum at: http://www.disboards.com/showthread.php?t=1777635

Also does anyone have the Bok Choy recipe from Boma? (the greens served in a watery broth at Pod Seven with the Peanut Rice and FuFu)

I've added this to the request list as well.

April's recipe from the Swan & Dolphin Recipe Club:
Carolina Poulet Rouge

1 Whole Poulet Rouge (substitute 3 Lbs. regular chicken)
3 Eggs (beaten)
2 Cups Flour
1 Cup Dried Brown Eye Beans (substitute navy or great northern beans)
6 Cups Chicken Broth
1 Bunch Swiss Chard
2 Oz. Smoked Bacon
1 Yellow Onion (small diced)
1 Roma Tomato
2 Tbsp. Lemon Juice
Salt (to taste)
Pepper (to taste)

Cover the beans with water by 3" and let soak overnight. Render the bacon on low heat for 10 minutes or until it starts to crisp a little and fat starts coming out. Add the onion and cook until translucent. Remove the legs from the chicken and add to the pan. Drain the water off the beans and add to the pan. Cover with the chicken broth, bring to a boil, then turn down to a simmer. Do not add salt, it will prevent the beans from becoming soft. Once the beans are cooked through, you may season with salt and pepper. Remove the chicken legs from the pot and discard. Add chopped swiss chard and diced roma tomatoes to the pot. Cook for another 5 minutes, add butter and 1 tbsp. of lemon juice.

Remove the breasts from the chicken, season with salt and pepper and roast at 350°F for 20 minutes. Let them rest for 5 minutes, then cut into 3 pieces.

Cut the thighs into 1"x1" pieces. Dust the thighs with flour, dip in beaten eggs then in flour again. Fry in 350°F vegetable oil for 3-4 minutes. Remove the thighs from the oil and drain on a paper towel. Season with salt and pepper.

Place the pieces of chicken breast in a bowl, spoon the bean mixture around chicken with some of the liquid. Place a few pieces of the fried chicken in the bowl. Serve immediately.

Serves: 4

**Poulet Rouge is a heritage chicken from Piedmont, North Carolina. The eggs are imported from France and the birds are raised on several small family farms, preventing overcrowding and preserving a true free-range environment. They are hormone/antibiotic free and grain fed with no animal by-products.

Index updated through this post

mymainmouse

05-18-2009, 11:00 PM

Tony’s Town Square Restaurant
Ice Cream Bomb

Your Favorite Cake
Vanilla Ices Cream 3oz
Chocolate Ice Cream 1oz
Dark Chocolate Coating
White Chocolate Coating

Scoop the vanilla ice cream in a mold and then place the chocolate ice cream in the center of the vanilla. Cut the cake to the size of the mold bottom and place on the mold. Place the ice cream molds in the freezer to harden up. Melt some dark chocolate and take the ice cream out of the mold and dip them in the chocolate. Let it dry and then melt the white chocolate and drizzle it over the bomb.

I just realized that this was an answer to my question.:rotfl:Thanks so much for the answer. I will have to try this soon. My DD will be so happy! Thanks again and sorry for not paying better attention to my own questions.:rolleyes::laughing:

Tatania

05-21-2009, 03:12 AM

http://www.swandolphin.com/recipeclub/images/0509l.jpg

Chocolate Caramel Tart
From the kitchens of the Walt Disney World Swan and Dolphin Resort

Ingredients for Sweet Dough:
2 Cups All Purpose Flour
1/2 Cup Powdered Sugar
2 Each Whole Eggs (slightly beaten)
1 Cup Butter

Ingredients for Chocolate Tart Filling:
1/2 Cup Chocolate Bar (chopped)
1/2 Cup Heavy Cream

Ingredients for Caramel Cream:
1/2 Cup Sugar
1/2 Cup Heavy Cream
1 Cup Whipped Cream

Method of Preparation for Sweet Dough:
With an electric mixer, cream the butter and powdered sugar. Slowly add the eggs in three stages, scraping the bowl between each stage. Store the dough in the refrigerator for at least an hour before using. Line a tart ring with the sweet dough and bake in a 350° oven for approximately 10 minutes until the dough is golden brown.

Method of Preparation for Chocolate Tart Filling:
Heat the cream up to a boil and pour it over the chopped chocolate. Mix with a rubber spatula until all the chocolate is melted and combined. Pour the mix into the baked tart shell up to the top. Lit it cool down and set completely before garnishing.

Method of Preparation for Caramel Cream:
In a hot pan, cook the sugar until it melts and reaches a light amber color. Slowly add the heavy cream to the caramel stirring constantly. Any lumps of caramel can be boiled out of this mix. Cool down the caramel mix and then fold in the whipped cream. Spoon the caramel cream in to the top of the tart as a garnish.

Presentation:
Place the garnished tart in the center of a serving plate. Decorate the plate with chocolate, caramel and chopped nuts of your choice. Serve.

Serves: 4

piratesmate

05-22-2009, 09:23 AM

Keeping them all in one place...This recipe was posted in response to a request for the spaghetti sauce served at Wolfgang Express in DTD. It was taken from Wolfgang's site & not specifically marked as being used at Disney; however, the OP tried it & thought it was the right one.

Could it be this recipe? :stir:

http://www.wolfgangpuck.com/recipes/view/3518/Wolfgang-s-Hearty-Beef-Bolognese-Sauce

WOLFGANG’S HEARTY BEEF BOLOGNESE SAUCE

ABOUT THIS RECIPE: An essential ingredient in classic beef lasagna but great with spaghetti, linguine or fettucine, this is perhaps the quintessential Italian sauce.

Yield: 7 cups

Ingredients

6 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 cup dry red wine
5 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped
2 tablespoons tomato paste
3 tablespoons sugar
1 bouquet garni made up of 2 sprigs each rosemary, basil, parsley,1 sprig oregano, 2 bay leaves, 1 tablespoon black peppercorns
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery stalk, finely diced
2 Cups chicken stock

Instructions

In a large saucepan, over medium-high heat, heat 3 tablespoons of olive oil. Add ground beef and sauté until browned, breaking up the large chunks of meat as they cook. Season with salt and pepper. Add shallots and garlic, continue cooking for about 3 more minutes or until shallots are soft.
Add red wine and deglaze pan, reduce until almost all liquid has been absorbed.
Add chopped tomatoes, tomato paste, sugar and bouquet garni. Bring mixture to a boil. Reduce heat; simmer, covered for about 45 minutes, stirring frequently.
Meanwhile, in a small skillet, heat remaining 3 tablespoons olive oil. Add onion, carrot and celery. Sauté for about 4 minutes or until onion is translucent.
Add sautéed vegetables along with chicken stock to meat sauce and simmer for another 30 minutes until meat sauce is rich and thickened. Season to taste, if necessary.

NOTE: Beef bolognese sauce can be made ahead and refrigerated in a covered container for 2 to 3 days in refrigerator or frozen for up to 3 months.

http://www.wolfgangpuck.com/content/images/recipe-images/recipe_resized_1e51efe77447ca51ee48678b9b42f687.jp g

myjourney

05-24-2009, 10:20 PM

I bought a package of 3 macaroon cookies at the Boulangerie Patisserie in Epcot and I would love to get the recipe if anyone has it.

JavaGal

05-29-2009, 01:13 PM

piratesmate

05-29-2009, 01:37 PM

The recipes are listed here along with a page number. I don't see anything linked -- to the individual recipes or to, perhaps, a zipped tome of them. Please, how do I access the recipes? I'm new to this forum today. Thanks.

First, :welcome: to the boards! Especially our little corner of the world. ;) Feel free to ask for help; I think you'll find us a friendly group. :)

The listing in the first post hasn't been updated for quite some time. A complete index can be found at: http://www.disboards.com/showthread.php?t=1777635 It's organized in two sets: 1st two posts are by course & posts 7 & 8 are by restaurant.

After you find the page number in the index thread, come back here & find the right page. Unfortunately, they're not linked & that can take a couple minutes...only about 20 pages numbers are displayed at a time at the top of the thread. Again, you'd have to scroll down or use <CTRL>+<F> to search the page.

Hope that helps!

myjourney

06-08-2009, 09:03 AM

Boulangerie Patisserie in Epcot sell these cookies and they are so good and easy to make! Thank you Tatania and Alissa! I made two batches of these over the weekend and they were a big sucess. I used my Kitchen Aid bowl over a pan of hot water for my baine marie and I used my silicone sheets instead of parchment paper.

Chefs de France
Coconut Macaroons
Yield: 2 dozen

Ingredients:
4 large egg whites
1 cup sugar
¼ tsp. salt
1 tsp. vanilla extract
½ cup flour
3 cups sweetened shredded coconut

Method:

In a steel bowl over a bain marie whisk together egg whites, sugar & salt. When mixture is creamy, remove from heat and stir in the vanilla, flour & coconut, let mixture set.

Preheat oven to 325, line baking sheet with parchment paper and place mounds of the batter on parchment. Bake for 15-20 minutes until golden brown.

Miako

06-09-2009, 08:13 PM

Is there a recipe here for the Crystal Palace Vegetable Frittata? I saw the Grand Floridian Café one. I also saw someone requesting for the Crystal Palace frittata in the thread somewhere before, but, I'm not sure if the recipe was ever posted? I had it during our week at Disney and it was sooo yummy~ I'm craving it again already! :lovestruc

Dziactor

06-10-2009, 08:31 PM

Wanted to request a couple of recipes...

Liberty tree Tavern - Pilgrim's Feast Brown Gravy & Strawberry Shortcake

Bengal Barbecue - Chieftain Chicken Skewer & Polynesian Sauce

piratesmate

06-11-2009, 11:07 AM

Thanks to everyone who has posted recipes! :thumbsup2

I've added the following requests to our list (see post #5 at http://www.disboards.com/showthread.php?t=1777635 )

Is there a recipe here for the Crystal Palace Vegetable Frittata? I saw the Grand Floridian Café one. I also saw someone requesting for the Crystal Palace frittata in the thread somewhere before, but, I'm not sure if the recipe was ever posted? I had it during our week at Disney and it was sooo yummy~ I'm craving it again already! :lovestruc
Miako - This one is still on our request list & as far as I know, no one has posted it yet. I'd written to ask for it a while ago, but haven't heard. Perhaps you'd like to try? See the suggestions for making requests in post #4 of the index.

Wanted to request a couple of recipes...
Liberty tree Tavern - Pilgrim's Feast Brown Gravy & Strawberry Shortcake
Bengal Barbecue - Chieftain Chicken Skewer & Polynesian Sauce

I found these recipes from the Magic Kingdom Restaurants over on the Magical Kingdoms Web site:

Amber Waves of Grain
Liberty Tree Tavern
Yield: 1 serving
3 oz zucchini
3 oz yellow squash, coin cut
2 oz red pepper, 1"x2"
2 oz shiitake mushrooms
2 oz broccoli florets
1 Tbsp olive oil
1 tsp chopped garlic
2 oz bulgaru2 oz buckwheat
4 oz white rice
1 Tbsp herb oil
4 oz roasted vegetable sauce (below)
Salt & pepper, to taste

Cook all rice, bulgur, and buckwheat as directed on box, then combine. Set aside and keep hot. Sauté all vegetables in oil and garlic until tender. Season vegetables with salt and pepper. To serve, pour sauce evenly over plate, then mound rice mixture in middle. Top with vegetables.

Roasted Vegetable Sauce
Yield: 1 gallon

1 #10 can diced tomatoes
2 oz chopped garlic
4 oz basil pesto
1 can roasted peppers
1 Tbsp black pepper
1 Tbsp salt

Combine ingredients, roast in oven for 20 minutes. Puree with blender.

= = = = = = = = = =
Caramel Apple Pie
Liberty Tree Tavern

6 oz. Apple Filling
3 oz. Shortbread crust (below)
4 oz. Vanilla Ice Cream
1/4 t. Powdered sugar
1 oz. Caramel sauce (below)

Portion shortbread crust into 3oz. balls, then roll out to 1/8-inch thickness and put in small tins. Fill crust with 6oz. Apple filling, fold crust edges over apples in random a manner. Bake at 350 for 15 minutes. Keep pie warm in warmer. At time of service plate on star plate, dust with powdered sugar, then top with caramel sauce and serve with ice cream.

Shortbread Crust[/color]
Yield: 3 pounds

1 lb Butter
6 oz. Sugar
1/4 t salt
4 oz. Eggs
1.5 lb Flour

Cream butter, sugar, and salt together in mixer. Add eggs gradually until incorporated. Finally add flour to mixture and make dough. Remove dough and refrigerate.

Caramel Sauce[/color]
Yield: 1.5 pounds

1 lb Sugar
1/4 qt. Heavy cream
0.5 oz. water

Add water and sugar it a pot and carmelize sugar to a golden brown. Add cream into carmelized sugar at lowered heat (gradually) until smooth. Cool.

= = = = = = = = = =
Clam Chowder
Liberty Tree Tavern

1 lb Margarine
¾ lb All-purpose flour
1 can (23 oz) Clam juice
1 can (25 oz) Clams, chopped
1½ cups diced Celery
1½ cups diced Onions
1½ cups diced Green pepper
1 2/3 qts hot Milk
1 2/3 ozs Salt
¼ tsp ground White pepper
¼ tsp ground Thyme
1½ cups diced Potatoes (1/2 inch cubes)

With melted margarine, combine celery and onions, cook for 5 minutes or until transparent.

Add flour to make roux and mix until smooth.

Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth. Continue cooking for about 10 minutes.

Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.

= = = = = = = = = =
Flank Steak Marinade
Liberty Tree Tavern

4 teaspoons salt
2 teaspoons black pepper
2 tablespoons curry powder
2 teaspoons cumin
2 tablespoons rosemary, fresh, chopped
4 teaspoons paprika
2 teaspoons coriander
2 tablespoons granulated garlic
2 teaspoons oregano, dried

Combine all ingredients then store in a sealed container. Rub steak with marinade and let sit in cooler for at least one hour. Steak can marinate for 24 hours in advance. Roast steak off in 350° oven for about 15 minutes. Steak will be cooked medium.

Yield: serves 6

= = = = = = = = = =
Lemon Strawberry Trifle
Liberty Tree Tavern

3 oz. Lemon Curd (below)
3 oz. Fresh Sliced Strawberry
3 oz. Lemon Pound Cake cut into ½ inch squares (below)
1 oz. Whipped Cream

In the Liberty Tree Mug. Place 1½ oz. of Lemon Curd on the bottom of the mug. Then place 1½ oz. of strawberries on the lemon curd. Now place the pound cake on the strawberries. Repeat the whole process one more time and finish with a final layer of lemon curd. Garnish with whipped cream and 2 strawberry slices.

Lemon Curd

12 each Large Eggs
½ cup Orange Juice
½ cup Fresh Lemon Juice
3 cups Sugar
16 tbsp. Butter
1 qt. Whipping cream

In a medium sauce pan, whisk together the eggs, sugar, lemon juice and orange juice until blended. Cook over medium heat, whisking constantly until the mixture just comes to a boil. The mixture will thicken. Remove from heat and immediately pour through a strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until the butter has melted. The lemon curd will continue to thicken as it cools. When mixture is cooled fold in whipped cream. When finished cover, label, date, and refrigerate.

Lemon Pound Cake

5½ cup Cold Water
6 ea. Whole eggs
6 ea. Egg yolks
¾ cup oil
1 box Yellow Cake Mix
1 Grated Lemon
3 tbsp. Lemon extract

Mix ¾ of the water, oil, lemon rind, and lemon extract together. Add eggs to the above mixture. Add the remaining water. Beat until fluffy. Bake in 350 degree DECK oven for 1.5 hrs.

= = = = = = = = = =
Sally Lunn Rolls
Liberty Tree Tavern

1 cup milk
1/2 cup vegetable shortening
1/4 cup water
4 cups all purpose flour, sifted
1/3 cup sugar
2 teaspoons salt
2 packages active yeast
3 eggs

Preheat oven to 350°F. Butter 2 each 9 1/4 by 5 1/4 by 2 3/4 in loaf pans. Heat milk, shortening, and water until very warm; about 120°. The shortening doesn't need to melt. Combine 1 1/3 cups of flour and the sugar, salt and yeast in a large mixing bowl. Add the warm liquids to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Gradually add 2/3 cups of flour and the eggs. Beat at high speed for 2 minutes. Add 2 cups of flour. Mix well. The batter will be thick but not stiff. Cover the dough and let rise in a warm, draft free place (85°) until it doubles in bulk, about 1 1/4 hours. Punch the dough down and divide it between the prepared pans. Cover and let rise in a warm, draft free place until it has increased in bulk from 1/3 to 1/2. Bake at 350° for 40-50 minutes. Remove from oven and cool on racks.

= = = = = = = = = =
William Penn Pasta
Liberty Tree Tavern

1 oz Light olive oil
1 tsp Fresh chopped garlic
2 oz Applewood smoked bacon
5 oz Crimini mushrooms, sliced
5 oz Chicken breast, sliced very thin
6 oz Penne pasta, cooked
4 oz Marinara sauce
4 oz Heavy whipping cream
2 oz Fresh baby spinach
To taste Kosher salt and ground black pepper

Cook pasta according to package instructions and cool. Heat a non-stick saute pan over medium-high heat. Add olive oil and bacon; cook until bacon is crispy, about 3 minutes. Add garlic and mushrooms, cook for about 3 more minutes until mushrooms are soft. Add chicken and cook until chicken is cooked through, about 3-4 minutes. Add heavy cream, marinara, pasta and cook, stirring constantly. for 2-3 minutes until sauce has thickened and pasta is heated through. Add spinach and stri in until just wilted. Season to taste and serve.

= = = = = = = = = =
Yankee Pot Roast
Liberty Tree Tavern

2 oz Butter
1/2 oz Garlic
1/2 lb Carrots, peeled and diced
3/4 lb Onions, diced
1/2 oz Thyme, fresh minced
1 lb Button mushrooms, sliced
6 lb Beef roast, chuck
3 oz Flour
4 cups Beef broth
1/2 each Celery
2 cups Tomatoes, diced
1 cup Burgundy wine

In a braising pan, add butter and brown the meat, after browned remove and drain the meat. Add the flour to the pan, stir the remaining butter and flour together and continue cooking until flour is lightly brown. Add the burgundy wine, the beef stock, tomatoes, diced carrots, celery, onion and mushrooms. Add fresh thyme. Add the meat back into the pan and simmer for 40 minutes to an hour until meat is tender.

= = = = = = = = = =
Vegetarian Chili
Columbia Harbor House
Yield: 1 gallon

1/4 cup olive oil
1/2 teaspoon dry thyme leaves
1/4 cup diced red bell pepper
1/2 teaspoon dry oregano leaves
1/4 cup diced green bell pepper
1/2 teaspoon cracked black pepper
1/2 cup diced celery
1/2 teaspoon ground cumin
1/2 cup diced red onions
1 1/2 teaspoon chopped jalapeno pepper
1/4 cup diced fresh carrots
1/4 cup tomato paste
1 tablespoon minced garlic
1 quart water
1/2 cup sliced fresh mushrooms
1 tablespoon cornstarch
1 cup fresh or frozen corn kernels
1 1/2 cup canned great northern beans
2 cups canned diced tomatoes
1 1/2 cups canned pinto beans
1/4 cup black olive wedges
1 1/2 cups canned black beans
1 tablespoon chili powder
1 1/2 cups canned kidney beans
1/4 teaspoon cayenne pepper

Heat large saucepot until hot. Add olive oil, then peppers, celery, onions, carrots, mushrooms and garlic. Cook until the vegetables are tender. Add corn, tomatoes, olives, tomato paste, seasonings, jalapeno peppers, and water. Bring to a boil. Mix cornstarch with a little water and stir into pot to thicken. Add drained beans to the pot. Cook until heated through. Check flavor and adjust seasonings to taste.

Index complete through this post.

piratesmate

06-11-2009, 11:08 AM

Thanks to everyone who has posted recipes! :thumbsup2

I've added the following requests to our list (see post #5 at http://www.disboards.com/showthread.php?t=1777635 )

Is there a recipe here for the Crystal Palace Vegetable Frittata? I saw the Grand Floridian Café one. I also saw someone requesting for the Crystal Palace frittata in the thread somewhere before, but, I'm not sure if the recipe was ever posted? I had it during our week at Disney and it was sooo yummy~ I'm craving it again already! :lovestruc
Miako - This one is still on our request list & as far as I know, no one has posted it yet. I'd written to ask for it a while ago, but haven't heard. Perhaps you'd like to try? See the suggestions for making requests in post #4 of the index.

Wanted to request a couple of recipes...
Liberty tree Tavern - Pilgrim's Feast Brown Gravy & Strawberry Shortcake
Bengal Barbecue - Chieftain Chicken Skewer & Polynesian Sauce

I found these recipes from the Magic Kingdom Restaurants over on the Magical Kingdoms Web site:

Amber Waves of Grain
Liberty Tree Tavern
Yield: 1 serving

3 oz zucchini
3 oz yellow squash, coin cut
2 oz red pepper, 1"x2"
2 oz shiitake mushrooms
2 oz broccoli florets
1 Tbsp olive oil
1 tsp chopped garlic
2 oz bulgaru2 oz buckwheat
4 oz white rice
1 Tbsp herb oil
4 oz roasted vegetable sauce (below)
Salt & pepper, to taste

Cook all rice, bulgur, and buckwheat as directed on box, then combine. Set aside and keep hot. Sauté all vegetables in oil and garlic until tender. Season vegetables with salt and pepper. To serve, pour sauce evenly over plate, then mound rice mixture in middle. Top with vegetables.

Roasted Vegetable Sauce
Yield: 1 gallon

1 #10 can diced tomatoes
2 oz chopped garlic
4 oz basil pesto
1 can roasted peppers
1 Tbsp black pepper
1 Tbsp salt

Combine ingredients, roast in oven for 20 minutes. Puree with blender.

= = = = = = = = = =
Caramel Apple Pie
Liberty Tree Tavern

6 oz. Apple Filling
3 oz. Shortbread crust (below)
4 oz. Vanilla Ice Cream
1/4 t. Powdered sugar
1 oz. Caramel sauce (below)

Portion shortbread crust into 3oz. balls, then roll out to 1/8-inch thickness and put in small tins. Fill crust with 6oz. Apple filling, fold crust edges over apples in random a manner. Bake at 350 for 15 minutes. Keep pie warm in warmer. At time of service plate on star plate, dust with powdered sugar, then top with caramel sauce and serve with ice cream.

Shortbread Crust
Yield: 3 pounds

1 lb Butter
6 oz. Sugar
1/4 t salt
4 oz. Eggs
1.5 lb Flour

Cream butter, sugar, and salt together in mixer. Add eggs gradually until incorporated. Finally add flour to mixture and make dough. Remove dough and refrigerate.

Caramel Sauce
Yield: 1.5 pounds

1 lb Sugar
1/4 qt. Heavy cream
0.5 oz. water

Add water and sugar it a pot and carmelize sugar to a golden brown. Add cream into carmelized sugar at lowered heat (gradually) until smooth. Cool.

= = = = = = = = = =
Clam Chowder
Liberty Tree Tavern

1 lb Margarine
¾ lb All-purpose flour
1 can (23 oz) Clam juice
1 can (25 oz) Clams, chopped
1½ cups diced Celery
1½ cups diced Onions
1½ cups diced Green pepper
1 2/3 qts hot Milk
1 2/3 ozs Salt
¼ tsp ground White pepper
¼ tsp ground Thyme
1½ cups diced Potatoes (1/2 inch cubes)

With melted margarine, combine celery and onions, cook for 5 minutes or until transparent. Add flour to make roux and mix until smooth. Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth. Continue cooking for about 10 minutes. Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.

= = = = = = = = = =
Flank Steak Marinade
Liberty Tree Tavern
Yield: serves 6

4 teaspoons salt
2 teaspoons black pepper
2 tablespoons curry powder
2 teaspoons cumin
2 tablespoons rosemary, fresh, chopped
4 teaspoons paprika
2 teaspoons coriander
2 tablespoons granulated garlic
2 teaspoons oregano, dried

Combine all ingredients then store in a sealed container. Rub steak with marinade and let sit in cooler for at least one hour. Steak can marinate for 24 hours in advance. Roast steak off in 350° oven for about 15 minutes. Steak will be cooked medium.

= = = = = = = = = =
Lemon Strawberry Trifle
Liberty Tree Tavern

3 oz. Lemon Curd (below)
3 oz. Fresh Sliced Strawberry
3 oz. Lemon Pound Cake cut into ½ inch squares (below)
1 oz. Whipped Cream

In the Liberty Tree Mug. Place 1½ oz. of Lemon Curd on the bottom of the mug. Then place 1½ oz. of strawberries on the lemon curd. Now place the pound cake on the strawberries. Repeat the whole process one more time and finish with a final layer of lemon curd. Garnish with whipped cream and 2 strawberry slices.

Lemon Curd

12 each Large Eggs
½ cup Orange Juice
½ cup Fresh Lemon Juice
3 cups Sugar
16 tbsp. Butter
1 qt. Whipping cream

In a medium sauce pan, whisk together the eggs, sugar, lemon juice and orange juice until blended. Cook over medium heat, whisking constantly until the mixture just comes to a boil. The mixture will thicken. Remove from heat and immediately pour through a strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until the butter has melted. The lemon curd will continue to thicken as it cools. When mixture is cooled fold in whipped cream. When finished cover, label, date, and refrigerate.

Lemon Pound Cake

5½ cup Cold Water
6 ea. Whole eggs
6 ea. Egg yolks
¾ cup oil
1 box Yellow Cake Mix
1 Grated Lemon
3 tbsp. Lemon extract

Mix ¾ of the water, oil, lemon rind, and lemon extract together. Add eggs to the above mixture. Add the remaining water. Beat until fluffy. Bake in 350 degree DECK oven for 1.5 hrs.

= = = = = = = = = =
Sally Lunn Rolls
Liberty Tree Tavern

1 cup milk
1/2 cup vegetable shortening
1/4 cup water
4 cups all purpose flour, sifted
1/3 cup sugar
2 teaspoons salt
2 packages active yeast
3 eggs

Preheat oven to 350°F. Butter 2 each 9 1/4 by 5 1/4 by 2 3/4 in loaf pans. Heat milk, shortening, and water until very warm; about 120°. The shortening doesn't need to melt. Combine 1 1/3 cups of flour and the sugar, salt and yeast in a large mixing bowl. Add the warm liquids to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Gradually add 2/3 cups of flour and the eggs. Beat at high speed for 2 minutes. Add 2 cups of flour. Mix well. The batter will be thick but not stiff. Cover the dough and let rise in a warm, draft free place (85°) until it doubles in bulk, about 1 1/4 hours. Punch the dough down and divide it between the prepared pans. Cover and let rise in a warm, draft free place until it has increased in bulk from 1/3 to 1/2. Bake at 350° for 40-50 minutes. Remove from oven and cool on racks.

= = = = = = = = = =
Yankee Pot Roast
Liberty Tree Tavern

2 oz Butter
1/2 oz Garlic
1/2 lb Carrots, peeled and diced
3/4 lb Onions, diced
1/2 oz Thyme, fresh minced
1 lb Button mushrooms, sliced
6 lb Beef roast, chuck
3 oz Flour
4 cups Beef broth
1/2 each Celery
2 cups Tomatoes, diced
1 cup Burgundy wine

In a braising pan, add butter and brown the meat, after browned remove and drain the meat. Add the flour to the pan, stir the remaining butter and flour together and continue cooking until flour is lightly brown. Add the burgundy wine, the beef stock, tomatoes, diced carrots, celery, onion and mushrooms. Add fresh thyme. Add the meat back into the pan and simmer for 40 minutes to an hour until meat is tender.

= = = = = = = = = =
Vegetarian Chili
Columbia Harbor House
Yield: 1 gallon

1/4 cup olive oil
1/2 teaspoon dry thyme leaves
1/4 cup diced red bell pepper
1/2 teaspoon dry oregano leaves
1/4 cup diced green bell pepper
1/2 teaspoon cracked black pepper
1/2 cup diced celery
1/2 teaspoon ground cumin
1/2 cup diced red onions
1 1/2 teaspoon chopped jalapeno pepper
1/4 cup diced fresh carrots
1/4 cup tomato paste
1 tablespoon minced garlic
1 quart water
1/2 cup sliced fresh mushrooms
1 tablespoon cornstarch
1 cup fresh or frozen corn kernels
1 1/2 cup canned great northern beans
2 cups canned diced tomatoes
1 1/2 cups canned pinto beans
1/4 cup black olive wedges
1 1/2 cups canned black beans
1 tablespoon chili powder
1 1/2 cups canned kidney beans
1/4 teaspoon cayenne pepper

Heat large saucepot until hot. Add olive oil, then peppers, celery, onions, carrots, mushrooms and garlic. Cook until the vegetables are tender. Add corn, tomatoes, olives, tomato paste, seasonings, jalapeno peppers, and water. Bring to a boil. Mix cornstarch with a little water and stir into pot to thicken. Add drained beans to the pot. Cook until heated through. Check flavor and adjust seasonings to taste.

Index complete through this post.

piratesmate

06-14-2009, 12:29 AM

A question from another thread regarding Kona's Sticky Wings. Can someone please help her?
I found the recipe for them but don't understand....

Do I poach the chicken and then fry it? Anyone made these??

TwingleMum

06-14-2009, 10:55 AM

Thanks PiratesMate!! :flower3:You work so hard on this thread and making it so we can access the recipes easily. Its really nice to be able to have a little piece of Disney at home. Especially now with the economy soo bad and maybe you can't go at least you can make some favorites and relive past trips.

Barbruka

06-15-2009, 02:06 PM

Does anyone have the recipe for the Wolfgang Puck Creme Brule? I had it (and others) and it was the best I had at WDW. Delicious!

Tatania

06-15-2009, 04:06 PM

Does anyone have the recipe for the Wolfgang Puck Creme Brule? I had it (and others) and it was the best I had at WDW. Delicious!

The Wolfgang Puck website has a Crème Brulée recipe that he uses in his Crème Brulée Tart. This might be what he also uses for his normal Crème Brulée.

Also, I'll PM you a contact at his restaurant in Orlando who is very good at responding to recipe requests.

Crème Brulée
Wolfgang Puck
Serves 8

6 egg yolks
1/2 cup sugar
3 cups cups heavy cream
1 vanilla bean, split lengthwise
7 tablespoons unsalted butter, softened

At least 8 hours ahead or the night before, make the Crème Brulée: In a large metal bowl set over a saucepan of simmering water but not touching the water, whisk the egg yolks and sugar together until the mixture is light and thick enough to form a ribbon. This takes quite a long time; be strong and patient. Remove the bowl from the heat.

Carefully whisk in the cream. Add the vanilla bean. Place the bowl back over the saucepan, reduce the heat to low, and cook gently for about 45 minutes, stirring frequently with a wooden spoon and checking that the water does not boil. The custard will be done when the mixture is thick enough to adhere to the spoon without dripping. When the custard is done, remove the bowl from the heat and whisk in the butter, a little at a time, until all of it has been incorporated. Pour and press the custard through a fine strainer into a bowl. Cover the bowl and refrigerate at least 6 hours or overnight.

Just before serving, heat a caramel iron on the burner of a stove. Sprinkle the sugar evenly over the top and carefully caramelize the sugar with the hot iron. Alternately, place the tart under a hot broiler, near the heat, for 1 to 2 minutes, or until the sugar caramelizes. Or use a small blow torch to caramelize the sugar, following the manufacturer’s directions.

DoodlesMom

06-15-2009, 04:15 PM

Has anyone posted the Popcorn Mahi recipe from GF Cafe? I FINALLY got it after asking about 9 months ago :cool1:

Tatania

06-15-2009, 04:39 PM

Has anyone posted the Popcorn Mahi recipe from GF Cafe? I FINALLY got it after asking about 9 months ago :cool1:

I never heard back from them (sort of the norm right now). Could you please post the recipe?

lflax

06-25-2009, 12:26 AM

piratesmate

06-25-2009, 11:48 AM

Has anyone posted the Popcorn Mahi recipe from GF Cafe? I FINALLY got it after asking about 9 months ago :cool1:

Oooo, please share this recipe! :)

<snip>I am looking for the recipe for the little fruit tarts that we had at 1900 Park Fare. I think they may be served other places also. They had blueberries, raspberries and I think mandarin oranges on top.

I would also like the recipe for the chocolate peanut butter cake served at the Sci-Fi.<snip>

I've added your request for the tarts to our list in the index: http://www.disboards.com/showthread.php?t=1777635 The chocolate peanut butter cake has already been requested. Hopefully someone will hear back soon about that one.

I picked up a few more recipes from the Magical Kingdoms website - this time from the Cruise Line section since this is the area in which we have the fewest recipes. I'm not sure whether they're abysmally hard to get or if it's just that fewer people cruise than go to the parks.

Peanut Butter Pie
DCL, Animator's Palette
Yield: 8 servings

1½ cups creamy peanut butter
8 ounces cream cheese, softened
¾ cup sugar
2 tablespoons butter, melted
1 cup heavy cream, whipped stiff
1 baked 8- inch pie shell

With an electric mixer, blend the peanut butter and cream cheese until smooth. Add the melted butter to peanut butter mixture, then fold in whipped cream. Pour into the baked pie shell and refrigerate for 1 hour. Glaze with Ganache (recipe below) if desired.

Ganache

½ cup heavy cream
4 ounces dark chocolate, chopped

In a saucepan over medium heat, bring the cream to a boil. Remove from heat and fold in chocolate until no streaks of white remain. Cool unto lukewarm, then glaze cake. Refrigerate for at least two hours before serving.

= = = = = = = = = = = =
Grand Marnier Soufflé with Chocolate Sauce
DCL, Lumiere's /Triton's
8 - 4oz ramekins

For coating the ramekins
3 oz Melted butter
4 oz Sugar
Brush melted butter in the insides of the ramekins and coat it with sugar.

Dough
Half pint Milk
2 oz Butter
4 oz Flour
6 Yolks
Pinch Orange zest

Meringue
3 oz Sugar
5 Egg white
Half oz Corn starch (Optional)

Grand Marnier Sauce
Half pint Cream
Half pint Milk
Half pint Water
1 pound Chocolate
2 oz Cocoa powder
8 oz Sugar
1 oz Corn starch
3 fl oz Grand Marnier

= = = = = = = = = = = =
Herb-Crusted Sea Bass
DCL, Lumiere's /Triton's
Yield: 4 servings

Mushroom Duxelles
1 pound button mushrooms
1 shallots, finely chopped
1 tablespoon olive oil
½ cup white wine

Coarse salt and freshly ground white pepper, to taste
Finely chop the mushrooms to about 1/16" in thickness. Sauté the chopped shallots in the olive oil, add the mushrooms and wine, and cook gently until all the excess liquid has evaporated. Add the salt and ground white pepper. Reserve and chill.

Tomato Concasse
4 beefsteak tomatoes
1 medium onion, finely diced
2 tablespoons olive oil
½ cup Riesling wine
Coarse salt, to taste

Remove the core from top of each tomato, then cut an X skin-deep in the bottom of each tomato. Bring 3 cups of water to a rolling boil in a small saucepan. Submerge each tomato, one at a time, into the boiling water for 10 to 15 seconds, then put into a bowl of cold water to stop the cooking. Peel the skin off, then cut in half and remove the seeds. Cut into 1/4" pieces. Sauté the onions in the olive oil in a medium pan over medium heat until soft. Add the white wine and salt and cook until liquid is reduced by half (to 4 tablespoons). Add the tomatoes and gently simmer for about 12 minutes, until all excess liquid has evaporated. Put aside and chill.

Herb Crust
6 tablespoons unsalted butter, softened
1 cup coarse breadcrumbs
1 tablespoon brandy
1 tablespoon Pernot
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 teaspoons chopped garlic
2 teaspoons chopped fresh Italian parsley
1 whole egg

Mix all the ingredients thoroughly; set aside at room temperature.

Sea Bass
4 sea bass (6 ounces each), cut into 2" x 3" pieces
Preheat the oven to 350°F Place the sea bass on a baking sheet and spread the Mushroom Duxelles on top. Spread the Tomato Concasse on top of the Mushroom duxelles, then place the Herb Crust on top. Place the sea bass in the oven for 18 to 20 minutes, until the fish is firm and the crust is golden.

Cooks Note: this impressive dish is perfect for dinner parties, as the mushrooms, tomato sauce, and herb crust all can be prepared ahead of time.

= = = = = = = = = = = =
Cold Cream of Mango & Papaya
DCL, Parrot Cay

Mango
Papaya
Vanilla Ice cream
Syrup
Passion fruit paste
Garnish:
Fresh Mint leaf
Deseed Mango and Papaya, blend all the ingredients together to smooth consistency and chill. Serve chilled with a garnish of a Mint leaf.

= = = = = = = = = = = =
Baked Lobster Tail with Saffron Rice
DCL, Special Dinner
Yield: 4 servings

Seasoned Butter

½ cup (1 stick) butter
1½ teaspoons paprika
2 small garlic cloves, crushed
¼ cup brandy
1 teaspoon chopped fresh parsley
½ teaspoon freshly ground black pepper

Place all the ingredients for the seasoned butter in a blender and whip until the butter doubles in volume; set aside.

Saffron Rice

1 medium onion, finely chopped
½ cup white wine
1 cup parcooked long-grain rice, such as Uncle Ben's Converted Rice
1 2/3 cups chicken or vegetable stock (if using canned stock, choose low-sodium)
1 teaspoon salt
½ teaspoon freshly ground white pepper
1 pinch fresh saffron (6 stamens) placed in 2 tablespoons of white wine
Lemon wedges, for garnish

Sauté the onion in saucepan until transparent, add the white wine, and reduced by two thirds. Add the rice. Add the chicken or vegetable stock, salt, and pepper, and bring to a boil. Cover and cook over low heat for about 18 minutes, until the rice has a "bite" and the liquid has been absorbed. Remove from heat. Add the saffron-white wine mixture, and stir in thoroughly. Stir in remaining Seasoned Butter from the cooked lobster.

Lobster

4 lobster tails, 8 ounces each
Coarse sea salt and freshly ground white pepper, to taste
1 tablespoon olive oil

Preheat the oven to 350°F. Using a pair of kitchen shears cut a lengthwise slit in the lobster shells. Pull the lobster-tail meat up and out of each shell, keeping the tails connected at the back. Season with salt and pepper, and brush meat with olive oil.
Place the lobster tails meat side down in a preheated sauté pan. Sear the outsides of the tail meat briefly, then place on a baking sheet. Spread the tail meat with the Seasoned Butter, then place in a preheated oven for approximately 15 minutes, or until the meat thermometer registers 150°F.

To serve:
Place the rice in the center of the plate. Top with lobster. Garnish with lemon.

Cook's note: Since this recipe uses only the tail, look for spiny rock lobsters, which have most of the meat in the heavy tail. If you buy live lobsters, place in the refrigerator (but not directly on ice) until ready to cook.

= = = = = = = = = = = =
Chocolate Lava Cake
DCL, Special Dinner
Yield: 14 portions

1 lb Unsalted Butter
7 oz Chocolate
6 oz Whole Egg
4 oz Granulated Sugar
3 oz Flour
3 oz Egg Yolk

Melt butter in a bain Marie. Add chocolate to melt. Whisk egg yolks, whole egg and sugar together gently. Add to above. Add sieved flour to above. Place mixture in small moulds flexi pans - approx 3oz per mould. Bake for approximately 14 mins at 380°F

= = = = = = = = = = = =
Chilled-to-the-bone Honeydew Melon & Mango Soup

Honeydew melon, peeled and de-seeded
Mangos,peeled and chopped
Clear honey
Whole milk
Plain yogurt
Sour cream
Lemon - juiced

Puree all the ingredients together and served in a chilled bowl. Garnish: mint leaves, sour cream

= = = = = = = = = = = =
Bahama Mama

½ oz White Rum
½ oz Meyers Rum
½ oz Creme De Banana
½ oz Malibu Rum
2 oz O.J.
2 oz Pineapple Juice
Dash of Grenadine

Mix all ingredients together.

= = = = = = = = = = = =
Corey Byrne's Mum's Pavlova
Yield: 4 servings

5 Egg Whites
1 1/2 Cups of superfine Sugar
1 Tsp. White Vinegar
1 Tsp. Vanilla Extract
1 1/2 Cups Whipped Cream
1 1/2 Cups Raspberries
4 Passion Fruit

Whisk Egg Whites to a Soft Peak. Slowly add Sugar and Continue Whisking . Whisk in Vinegar and Vanilla. Place on a Greased Plate/Tray and Bake for 2 1/2 hours on 220 degrees Fahrenheit. When time is finished leave Pavlova in oven to cool. Push in the Top of the Pavlova. Fill in the hole with Whipped Cream. Top with raspberries and passion fruit.

= = = = = = = = = = = =
Stollen Bread

18 lbs Bread Flour
2 lbs Sugar
10 oz Instant dry yeast
6 oz. Salt
2lbs Butter
1 litre Eggs
4 litres Milk
500 ml Water

Mix all the dry ingredients together in the mixing bowl.
Add the milk and eggs and water in the mixture. Mix them for four minutes at the slow speed. Mix the dough to the soft consistency. The butter to be added to the dough at the end of the mixing. Rest the dough for 1hr, after dividing it in the two pound pieces. Roll out the dough into a rectangle at 4mm thickness and apply the almond filling evenly all over. Starting from one end roll the dough into a rope. Divide in two by cutting length wise through the middle. Cut into portions to fit the banana bread mold then taking the 2 divided pieces criss cross them into a rope try to keep the open face (filling side) facing the top while knotting it into a rope. Place into banana bread mold and proof the dough until doubled in size. Cover the top with butter struzzel. Bake the bread. Cut the loaf once it has properly cooled.

Almond Filling
2 oz Almond Flour
3 oz Milk
1 oz Soft butter
12 oz Almond Paste

Mix the almond paste and butter together until soft add milk little at a time until all of it is incorporated. Finally add the almond flour into the mix.

Butter Struzzel
4oz Butter
4oz Sugar
8oz Flour
1/4tsp Baking powder
Zest of 1/4 lemon

Cream the butter and sugar until the mix is light in color but the sugar granules are still visible. Sieve together the dry ingredients and fold into the butter mix.

Baking Temperature - 375°F
Prepare the almond paste. Make sure the milk is warm before starting the mix. Banana bread mold is half moon shape molds. They are one feet in length.

Index updated through this post.

Tatania

07-01-2009, 02:20 PM

This is such a great thread!! I have read so many fantastic recipes!!! I did not see two that I have been looking for, can anyone help?

I am looking for the recipe for the little fruit tarts that we had at 1900 Park Fare. I think they may be served other places also. They had blueberries, raspberries and I think mandarin oranges on top.

I would also like the recipe for the chocolate peanut butter cake served at the Sci-Fi.

Any help would be appreciated!!:)

I think there's been a change in WDW guest services policy towards passing on recipe requests. Probably all part of new efficiencies trying to save time and money. I'd be interested in hearing other people's experiences but right now they seem to send out a form letter in response to requests saying:
"Thank you for contacting the Walt Disney World Resort.

We are delighted that you enjoyed the [whatever] at [restaurant] at Disney's [theme park]. Unfortunately, we do not have recipes available to share with our guests. You may wish to contact our Mail Order Merchandise as they do offer several different cookbooks with some of our most requested
recipes in them.
Mail Order Merchandise may also be contacted etc.
Again, we are sorry this is not the favorable response you were
anticipating, however we appreciate your understanding."

As regards the Popcorn Mahi recipe they wrote: "We do apologize, and after several attempts, we are unfortunately unable to get this recipe for you, we do not keep recipes on file at this office. "

If it was sent to DoodlesMom, then hopefully she'll come back and post it one day.

Anyway, what I'm hoping is that this thread can turn into a place where people who went to one of the parks and took the time to ask for a recipe at a Disney restaurant will come and post it - assuming the chefs will still give it out in person. There doesn't seem to be much point in posting requests for new dishes IF Guest Relations is now sending the same form response to these requests. I know several times in the past, posters have promised to try and get requested recipes while visiting the parks. Perhaps they weren't able to because I didn't see them come back and post anything.

I'm going to Disney World during the Food and Wine Festival and will see if I can get any recipes but I won't be spending as much time and effort doing it as I did on my last visit because this time I've got my sister along for her first visit to the Park and we'll be busy visiting the attractions.

mh1973

07-01-2009, 06:52 PM

I'm also waiting for the requests I put in at 4 restaurants. I wrote to Disney Guest Relations tonight and hinted that in return for filling out questionnaires are really expect to hear back from these restaurants, LOL.

Heading back to work tomorrow and am SO tired but will post 2 of the requested drink recipes I was given.

Eiswein Martini
Le Cellier, Epcot

1 ounce Inniskillan Vidal Eiswein
1 ounce Vodka

Shake with ice for approximately 60 seconds, then strain into a martini glass.

Grey Goose Citron Vodka Slushie
Drink Kiosk by France, Epcot

3 cups Grey Goose Citron Vodka
1 cup *Polynesian Pleasure Lemon Frozen Drink Mix from Florida Natural Flavours (http://www.floridanaturalflavors.com/frozen.asp)in Casselberry, FLA
Ice if making in a blender or water according to manufacturer’s instructions for slush machine.

Mix Vodka and Polynesian Pleasure Lemon. It helps to chill the mix before putting in a slushie machine. Add the required amount of water for your machine (generally for 1 liter alcohol you use 1 ¾ gallon or 28 cups water.)
If making in a blender use enough ice to produce the slushie effect.
* can try substituting frozen Minute Maid lemonade

Grand Marnier Orange Slush
Drink Kiosk by France, Epcot

3 cups Grand Marnier
1 cup *Orange Fruit Smoothie from Florida Natural Flavours (http://www.floridanaturalflavors.com/smoothies.asp)in Casselberry, FLA
Ice if making in a blender

Same instructions as for the Lemon Slush.
*If substituting the Orange Fruit Smoothie try for something with an orange dreamsicle taste.

Does anyone know of a substitute for the Orange fruit smoothie? What are you using and where did you get it?

NJDad18

07-03-2009, 04:13 PM

We just came back from WDW and we had this great dessert at Kona. I think that is was called the volcano? It was similar to the Chocolate Wave at Coral Reef, but no liquor on the center. I was wondering if anybody has the recipie for the Kona dessert and what it's called.

Thanks.

mattieb145

07-06-2009, 11:05 AM

Im looking for the receipt to Raglan Road's bangers and mashed? Does anyone have it? Thanks.

Sand

07-06-2009, 02:35 PM

Hello fellow Disney Foodies! Just came across this thread, WOW!! I wish I would have known about this sooner. I too collect disney recipes like others who collect pins.
Had an amazing Quinoa Salad in 12-2007 at Crystal Palace, no not the one with shrimp, and have not found any recipe close to it. I am sorry, my wonky brain can no longer remember all that was in it. I think just veggies and a vinaigrette type dressing. The mediterranean sald there is off the charts! :banana:

Also, I have seached, to no avail, for the Chocolate crepes with Creme de Mint mousse filling the WDW Castle used to serve in the late 70's early eighties. My mom (then a single mom) and I would always stop by there to eat there and always share the crepes. We would go even if it were just for dessert. You know the days you could actually walk up, no reservation, and get a table. :rotfl2:

Thanks to everyone who maintains this thread!! Appreciate all the time and effort. :flower3: subbing.

Sweety_tweety

07-06-2009, 10:02 PM

I absolutely loved the tomato and mozzarella sandwich from the BW Bakery. We were at the BC earlier this month, I had this sandwich three times (twice because I did not care for my dinner).

Obviously, the sandwich is pretty simple, but I can't figure out what kind tomatoes the used or how they were prepared. I will be forever grateful to whoever finds the recipe! :worship:

roscoepc1

07-07-2009, 02:13 PM

Tatania

07-08-2009, 02:54 PM

Does anyone know of a substitute for the Orange fruit smoothie? What are you using and where did you get it?
I didn't try this recipe but would imagine since the suggested substitute is a frozen drink mix, one should try and find an orange punch type drink that tastes like a creamiscle.

We just came back from WDW and we had this great dessert at Kona. I think that is was called the volcano? It was similar to the Chocolate Wave at Coral Reef, but no liquor on the center. I was wondering if anybody has the recipie for the Kona dessert and what it's called.

This may have been posted but I can't load the index page to check.

Volcano Dessert
from Spirit of Aloha Dinner Show, Polynesian
Yield: 8 -6oz portions

2 cups Heavy cream
8 oz White chocolate
2 ea Egg yolks
10 oz Sugar
10 oz Exotic fruit puree (mango/pineapple/passion fruit/lemon)
1 oz. Cocoa Powder
1. Melt white chocolate at room temperature
2. Whip egg yolks with sugar until creamy texture.
3. Puree tropical fruits and mix with egg mixture.
4. Add white chocolate
5. Whip heavy cream until a creamy consistency, but not quite firm and fold into batch.
6. Pour into small molds and freeze until completely frozen.
7. Turn over the frozen molds onto a serving platter and dust with cocoa powder.
8. Serve with your favorite tropical and berry sauce.

Im looking for the receipt to Raglan Road's bangers and mashed? Does anyone have it? Thanks.

Bangers and mash is sausage and mashed potatoes. The sausages used at Raglan can be purchased at Tommy Moloneys (http://www.tommymoloneys.com/products.asp) under Kevin Dundon's brand name "Glenbrody". You can use the mashed potaotes from his similar recipe for Dublin Coddle.

http://www.kevindundon.com/cmsImages/doyles_dublin_coddle.jpg
Dublin Coddle
Serves 4

450 g/1 lb potatoes, well scrubbed
225 g/8 oz rindless streaky bacon, cut into lardoons
1 leek, trimmed and thinly sliced
1 large carrot, diced
1 tsp fresh thyme leaves, plus extra to garnish
400 ml/14 fl oz vegetable stock
4 large butcher-style sausages
3 tbsp milk
25 g/1 oz butter
salt and freshly ground black pepper

Cover the 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.

Heat a pan and sauté the bacon the pan for 2-3 minutes until it has begun to release its fat. Add the leek, carrot and thyme and continue to cook for 4-5 minutes until softened but not coloured.

Pour the vegetable stock into the pan and bring to the boil, then reduce the heat and simmer gently for about 15 minutes until the liquid has slightly reduced and the vegetables are completely tender.

Heat a griddle pan and cook the sausages for 10-15 minutes until cooked through and well marked.

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 the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.

To Serve: Using two tablespoons, shape the potato puree into quenelles and arrange two in each warmed wide rimmed serving bowl. Spoon around the bacon and vegetable mixture. Cut the sausages on the diagonal and arrange on top. Scatter over the thyme leaves to garnish.

Also, I have seached, to no avail, for the Chocolate crepes with Creme de Mint mousse filling the WDW Castle used to serve in the late 70's early eighties. My mom (then a single mom) and I would always stop by there to eat there and always share the crepes. We would go even if it were just for dessert. You know the days you could actually walk up, no reservation, and get a table. :rotfl2:

Thanks to everyone who maintains this thread!! Appreciate all the time and effort. :flower3: subbing.

That sounds so good! I checked the Cooking with Mickey Volume 2 (1992) and it's not listed. It might be in the first published cookbook from 1986 so you'd need to check with someone who has it.

As I posted previously, WDW Guest services doesn't seem to be currently fulfilling recipe requests, so it would be cool to see this thread become a place where people who have been to the theme parks and have managed to get a recipe from the restaurant (because they asked for it), to share them. That's the main way I've gotten recipes in the past and anyone can do it. You can also try writing guest services and see if they are more forthcoming.

OurDogCisco

07-09-2009, 02:36 PM

Sand

07-09-2009, 02:53 PM

because they asked for it[/I]), to share them. That's the main way I've gotten recipes in the past and anyone can do it. You can also try writing guest services and see if they are more forthcoming.

Thanks Tatania I will check!! We are going to WDW in Dec and would be happy to ask. PM a list or I can PM you my email.

greeneeyes

07-09-2009, 10:38 PM

We just got back from WDW and we ate at Tutto Italia for lunch one day. My husband ordered the Casarecci (per the waitress recommendation). I picked the lagasna which I really didn't like as much as his pasta. I asked for the recipe but the waitress said "no". I've search the internet in hopes of finding the recipe but no luck so far. So, I'd like to request it if possible.

Thanks, Tina

You have to accept the fact that sometimes the chef will not share a recipe.

Casarecci is a shape of pasta like shells or fussili. What type of sauce was it dressed with? You may have better luck trying to duplicate the dish at home if you could find the sauce.

Tatania

07-10-2009, 03:41 AM

Thanks Tatania I will check!! We are going to WDW in Dec and would be happy to ask. PM a list or I can PM you my email.

I'm going in Sept. and will also see what I can do. The request list is post #5 on the index thread: http://www.disboards.com/showthread.php?t=1777635 and it would be fabulous if either of us could get any new recipes.

You have to accept the fact that sometimes the chef will not share a recipe.

That may be the new Disney policy now. I sure hope not, but it's the feeling I get from the Guest relations response as well.

OurDogCisco

07-10-2009, 06:18 PM

You have to accept the fact that sometimes the chef will not share a recipe.

Casarecci is a shape of pasta like shells or fussili. What type of sauce was it dressed with? You may have better luck trying to duplicate the dish at home if you could find the sauce. I think you are right. I really want to find a good Italian cookbook as I really like this type of dish but I don't find it often in regular Italian cookbooks we have here.

Anyways... it was a very light cream tomato based sauce. Per the menu description is says: Cavatellia Pasta, Sweet sausage, tomatoes & Pecorino Romano. It was delicious...

greeneeyes

07-11-2009, 05:08 PM

I think you are right. I really want to find a good Italian cookbook as I really like this type of dish but I don't find it often in regular Italian cookbooks we have here.

Anyways... it was a very light cream tomato based sauce. Per the menu description is says: Cavatellia Pasta, Sweet sausage, tomatoes & Pecorino Romano. It was delicious...

This is their Pomodoro sauce, maybe you can start with that. Add a bit of cream and some cheese along with the sausage? :confused3

Tutto Italia Pomodoro Sauce

Yield: 2 quarts

Ingredients:

4 1 # Cans Imported Plum Tomatoes in Tomato Sauce
1 large Yellow Onion, diced
2 Cloves Garlic, chopped
1/2 Cup Extra Virgin Olive Oil
2 Tablespoons Kosher Salt
2 teaspoons Ground White Pepper
6 Leaves Fresh Basil Leaves, chopped

Method of Preparation:
Crush the tomatoes by hand in a large bowl, by squeezing them. Cook the onions in the olive oil until clear over medium heat in a heavy bottomed 12 quart sauce pan. Add the garlic and cook till just fragrant. Add the crushed tomatoes, salt, and pepper. Bring to a boil, and then lower heat to a simmer. Cook for at least 1 hour, stirring occasionally. Add basil leaves, and remove from heat. Serve.

Now I'm not sure what a 1# can is. :confused3 I use the 36 oz can (tuttorosso brand) that is readily available in most grocery stores and it was perfect.

GingerC

07-11-2009, 05:33 PM

Now I'm not sure what a 1# can is.

A plain #1 can is about 11 ounces.
A tall #1 and a square #1 are 16 ounces.

I found a URL but I don't have enough posts to post it. Google it if you want to know more.

I think calling a can a #1 is an older way of cooking. I think I'll stick with ounces. :)

dahirsh

07-11-2009, 07:53 PM

A plain #1 can is about 11 ounces.
A tall #1 and a square #1 are 16 ounces.

I found a URL but I don't have enough posts to post it. Google it if you want to know more.

I think calling a can a #1 is an older way of cooking. I think I'll stick with ounces. :)

great information, but the post says 1#, not #1. I think it's supposed to be 1 pound

Debbie

07-11-2009, 09:33 PM

great information, but the post says 1#, not #1. I think it's supposed to be 1 pound

Absolutely right! The number sign# is also the pound sign#. :thumbsup2

Tinker_Belle

07-12-2009, 12:06 AM

great information, but the post says 1#, not #1. I think it's supposed to be 1 pound

That makes sense with the other measurements.

greeneeyes

07-12-2009, 10:48 AM

That makes sense with the other measurements.

And it never entered my mind D'OH!!

piratesmate

07-16-2009, 11:19 AM

This might be a bit too much work, but is there any possiblilty of having a Special diet directory included? Ie which of the recipes are GF, milk free etc?

I understand if it's too much work, just thought I'd ask....

That would be a great idea as I know this question gets asked fairly often. It will require actually going back through all 183 pages & reviewing the recipes, which would take far longer than just listing the recipes did. Maybe if we used a team approach where different people would volunteer to go through a bunch of pages & send me the info? Otherwise I can’t see this getting completed any time soon.

Here are a few Disneyland recipes from Magical Kingdoms.

Bananas Foster Shortcake
Blue Bayou, DL
Yield: 4 servings

Biscuits
2 oz Brie cheese, diced
2½ cups Bisquick
1/3 cups sugar
¾ cups water

Sauce
1 Tbsp butter
4 large bananas, cut into ½” slices
1 Tbsp sugar
1 cup + 3 Tbsp brown sugar
2 cups heavy cream
2 Tbsp dark rum
2 Tbsp banana liqueur

Garnish
Whipped cream
Fresh mint sprigs

Preheat oven to 400°F. To make the biscuits, add together the diced cheese, Bisquick and sugar, mix well. Add the water and mix thoroughly to make a wet batter. Drop the batter in 4 mounds onto a greased cookie sheet and bake on the top rack for 20 minutes or until cooked through (when toothpick inserted in middle comes out clean). Remove from oven and cool on wire rack. To make the sauce, melt the butter in a saucepan and saute the bananas for about 3 minutes. Add the sugars and stir until melted. Add the cream and, stirring constantly, cook over high heat until it reaches a boil. Reduce the heat to low and cook for 10 minutes. Add the rum and banana liqueur. To serve, cut the cooled biscuits from the top two thirds of the way down, open it up and pour the sauce into the center of the biscuit. Serve with whipped cream and mint sprig.

= = = = = = = = = = = = =
Smoked Chicken Salad
Café Orleans, DL

Radicchio
Romaine
Celery
Jicama
Cherry tomatoes
Orange slices
Apple pieces
Smoked chicken breast, cut into pieces

Combine all ingredients in salad bowl. Top salad mix with smoked chicken breast pieces and garnish with walnuts and fresh chives. Serve with ginger honey-mustard dressing.

Ginger Honey-Mustard Dressing
Yield: 1 quart

3 oz ginger root
2 oz egg yolks or pasteurized egg substitute, such as Egg Beaters*
1 1/8 oz honey
18 oz olive oil
1 oz dijon mustard
1 oz apple cider
½ oz salt
1/3 oz pepper
Juice of three limes

Blend all ingredients together.

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Caesar Salad
Club 33, DL
Yield: 2 servings

Freshly ground pepper
1 medium size garlic clove
1 tsp. Worcestershire sauce
3 tbsp. red wine vinegar
1 coddled egg, cooked for 1 minute in shell
¾ tsp. Dijon mustard
1 head (medium) crisp Romaine lettuce, torn into 2 inch square pieces
½ cup croutons
½ lemon
Parmesan cheese

In a small bowl, mix one round of freshly ground pepper, garlic clove crushed with a fork or put through a press, Worcestershire sauce, vinegar, egg and mustard. Dry lettuce in a salad spinner or a linen napkin and place in large salad bowl. Add croutons. Squeeze juice of lemon over greens and mix lightly. Add egg dressing and mix well. Top with a sprinkle of Parmesan cheese. Serve at once.
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White Godiva, Dark Chocolate Celebration
Club 33, DL

Chocolate Terrine
1 oz. canola oil
12 oz. bittersweet chocolate (or Hershey Bar)*
8½ oz. unsalted butter, cubed
4 large eggs, separated
4 large egg yolks
1½ cups confectioner's sugar
1/3 cup unsweetened cocoa powder
½ cup heavy cream
2 tsp. granulated sugar*

* If you use the Hershey Bar, do not add granulated sugar

Lightly oil a 12 x 4, 3-inch-high, terrine mold. Line with plastic wrap and set aside. Find a metal bowl that fits comfortably in a saucepan. Melt chocolate and butter together in the metal bowl over lightly simmering water (not boiling), stirring from time to time. Remove from heat and let cool slightly. When chocolate is warm enough to touch, stir in 8 egg yolks until well combined (you'll know they're well combined when the mixture is the same color throughout). Sift in the confectioner’s sugar and cocoa powder, and stir with wooden spoon or rubber spatula. Whip the heavy cream in a separate bowl until it forms soft peaks, then refrigerate. Beat the 4 egg whites and granulated sugar
together in another bowl till soft peaks form. (You can also use a stand mixer for this step.) Fold in the egg whites and then fold in the cold whipping cream. Pour your chocolate into the terrine mold and fold over the plastic wrap to cover the top. Refrigerate for at least 24 hours (3 days is best). When ready to serve, flip over terrine mold and the terrine should fall out (you can tug on the plastic to wiggle it out, if necessary). Remove the plastic and slice with a thin sharp knife that has been sitting in hot water. Wipe the knife after each slice. Serve each portion topped with White Godiva Vanilla Sauce. [recipe below]

White Godiva Vanilla Sauce
½ cup sugar
5 large egg yolks
1½ cups whole milk
2 Tbsp. vanilla extract
½ cup Godiva white chocolate liqueur

In a metal bowl, whisk sugar and egg yolks together. Combine the milk and vanilla in a saucepan and bring to a boil (be careful not to let them scorch – check the bottom of the pan frequently with a wooden spoon). Slowly pour ¼ cup of hot milk into the egg yolk mixture, whisking constantly. Whisk the egg yolk mixture into the milk and return to heat. Whisk in the liqueur and cook on low heat until first signs of boiling (stir constantly). Quickly strain the sauce into a bowl and cover with plastic. Place in refrigerator to cool.

Index has been updated through this post.