<><> The "Official" DISNEY RECIPE Exchange! <><> 1400+ recipes!

[lynninpa]

Honestly I haven't either. I found the recipe in the Cooking with Mickey cookbook, volume II.

Maybe it is a Disneyland thing... :confused3

Well that is all for tonight. I am heading to bed. Good night!

Good Night! And thanks for posting all of the great recipes, MickeyWanaBe! :goodvibes

[lynninpa]

The Disney Inn is now Shades of Green. I'm not sure of the name of the restaurant, though.



Thanks for the input! Ahh, maybe I'll have to go for another glass of wine, too! :drinking1
:thumbsup2 :thumbsup2

[Tatania]

I don't know if this is the same Cucumber Salad from ESPN that someone requested. The recipe I have says it is from Garden Gallery at the Disney Inn.

Cucumber Salad
2 cucumbers, peeled, seeded
1/2 teaspoon coarse kosher salt
1 cup plain yogurt
1 tablespoon extra-virgin olive oil
2 teaspoons white wine vinegar
salt
pepper
2 tablespoons dill, fresh, chopped
scallions, sliced, for garnish

-Peel cucumbers, cut in half lengthwise and remove seeds with a spoon. Slice 2 halves into thin crescents. Lay them on paper towles, sprinkle with coarse salt and refrigerate, uncovered, for 1 hour. -Remove cucumbers from refrigerator and pat dry. Combine yogurt, oil, vinegar, salt, pepper, and dill in a small bowl. Blend throughly and toss with cucumbers.
-Garnish with scallions and serve.

Yield: 4 servings

Couldn't resist one last visit here and am glad I did because I was able to add a new recipe to my personal collection - didn't have the Hula Hoop yet.

I seem to remember the poster saying the ESPN cucumber salad is sweet/sour rather than only sour. The sweet/sour dressing is typically how Germans dress cucumber salad and is how I know it. The above recipe is OK but is not the same.

[gismo1554]

And I have more drink recipes to post! :drinking1

Yeah for drink!

[gismo1554]

That's interesting-I have never heard of the Garden Gallery or The Disney Inn. Anyone? :confused3

Disney Inn used to be the name for Shades of Green

Oops just realised someone else answered this lol Oh well

[gismo1554]

http://www.disboards.com/showthread.php?p=22377760#post22377760

Anyone can help?

Hi,

I know people either loved or hated Alfredo's in Epcot's World Showcase. I personally loved it and will always miss it. :sad2: I am trying to recreate one of my favorite things from there...the anitpasta platter. It was full of cheeses, meats, grapes and olives. Does anyone know the exact kinds of meats and cheeses? I know someone here can help.

Thanks,
T

[gismo1554]

lynninpa - I saw this thread today and directed the OP here, haven't seen a post yet. Just wanted you to know.

http://www.disboards.com/showthread.php?p=22365444#post22365444

I have a few questions about some of the delicious food I had while at Disney. First, I LOVE potatoes so the different gratins at the different breakfasts just put me in heaven:cloud9: I have some of the recipes but I haven't had a chance to try them. My first question, has anyone made the breakfast casserole from Akershus? I was wondering how you made the bechamel sauce, I mean how much milk, flour etc. and how thick or thin it should be. Also, if I can't find jarlsberg cheese, what would be the next closest thing?

No sorry haven't tried it. Also not sure about the cheese but isn't Jalsberg alot like a swiss cheese?


Next, does anyone have the recipe for the maple sauce for the fillet from LeCellier. It was yummy!! I loved the pretzel bread, too, but even if I had the recipe, I doubt I could make it!!
TIA!

Not sure if this is the same but the Maple glaze for the salmon is:

Maple Glaze:
Ingredients
7 fl oz. maple syrup, pure
1 tbs. honey, orange blossom
2 tbs. brown sugar, light
pinch kosher salt
pinch black pepper, fresh ground
Method
Combine all ingredients in small saucepan and heat over low heat. Heat just long enough to incorporate all ingredients and for sugar to liquefy. Remove from heat and reserve warm for salmon.

[TigerKat]

Cool! I just found your Dining Review tonight, TigerKat. Just wanted to say that you have done a fantastic job! Your reviews make me wish I was in WDW right now! Great job!:thumbsup2

Thanks! Come join us over there.:goodvibes

[DAISY DUCK FAN!]

Rose & Crown Potato Leek Soup

Makes 16-18 ounces

Ingredients:

6 potatoes
4 quarts heavy cream
1 onion, diced
2 bunches leeks
1/4 cup butter
salt & pepper to taste

Cut up potatoes then place in a container covered with water so they won't turn brown, then set aside.

Cut off the green tops of the leeks, you just want to use the white part. Cut up leeks & then place them in water to get the dirt off them.

In a heavy pot, melt the butter & then add the onion and leeks.

Cook them for 5-10 minutes. Add cut up potatoes, then add cream.

Let soup simmer until the potatoes are cooked. This will vary due to the size of the potatoes.

When the potatoes are cooked, puree soup with a hand blender until smooth.

Then season with salt & pepper.

[SweetSpellsSweetie]

I have request.

I had the most yummy drink a couple of years again at Ohana

It was the Island Sunset. Anyone remember what was in it?

[SweetSpellsSweetie]

I have request.

I had the most yummy drink a couple of years again at Ohana

It was the Island Sunset. Anyone remember what was in it?

[smiller]

Rose & Crown Potato Leek Soup

Makes 16-18 ounces

Ingredients:

6 potatoes
4 quarts heavy cream
1 onion, diced
2 bunches leeks
1/4 cup butter
salt & pepper to taste

Cut up potatoes then place in a container covered with water so they won't turn brown, then set aside.

Cut off the green tops of the leeks, you just want to use the white part. Cut up leeks & then place them in water to get the dirt off them.

In a heavy pot, melt the butter & then add the onion and leeks.

Cook them for 5-10 minutes. Add cut up potatoes, then add cream.

Let soup simmer until the potatoes are cooked. This will vary due to the size of the potatoes.

When the potatoes are cooked, puree soup with a hand blender until smooth.

Then season with salt & pepper.

I think I might make this one soon! I'll be sure to report back - but I'll probably just use milk or maybe half and half. :goodvibes

[DAISY DUCK FAN!]

Rose & Crown Potato Leek Soup

Makes 16-18 ounces

Ingredients:

6 potatoes
4 quarts heavy cream
1 onion, diced
2 bunches leeks
1/4 cup butter
salt & pepper to taste

Cut up potatoes then place in a container covered with water so they won't turn brown, then set aside.

Cut off the green tops of the leeks, you just want to use the white part. Cut up leeks & then place them in water to get the dirt off them.

In a heavy pot, melt the butter & then add the onion and leeks.

Cook them for 5-10 minutes. Add cut up potatoes, then add cream.

Let soup simmer until the potatoes are cooked. This will vary due to the size of the potatoes.

When the potatoes are cooked, puree soup with a hand blender until smooth.

Then season with salt & pepper.


It was too funny :rotfl2: Almost as soon as I posted this, oldest ds started to ask when I was going to make it.

Geez, at 20, ya think he could do it himself?!?:confused3

[vickalamode]

Bistro de Paris: Soupe a L'Oignon Gratinee (Baked Onion Soup)

1 & 1/2 pounds yellow onions, diced
10 Tbsp unsalted butter
2 Tbsp flour
1 & 1/2 tsp salt
1/2 tsp black pepper
Thyme: 2 fresh sprigs OR 2 tsp dried
Parsley: 2 fresh sprigs or 1 Tbsp dried
2 dried bay leaves
1/2 lb French bread
9 ounces Gruyere cheese, grated

In a large soup pot, saute the onions in the butter over medium heat until lightly browned. Sprinkle with flour and stir to form a roux. Gradually add 2 & 1/2 quarts of water then the salt, pepper & herbs. Cook over low heat for 40 minutes. Meanwhile, cut the bread into 1/2 inch slices and lightly dry them in a 250 degree oven. When the soup is done, discard the sprigs and bay leaves. Place the bread into 4 to 6 ovenproof soup bowls or one large tureen. Ladle the soup over the bread and cover with cheese. Place the bowls in a 450 degree oven and cook a few minutes until the cheese is melted and golden in color.

I dunno if it isn't supposed to be there or what, but I'd suggest adding between 6-8 bouillon cubes or using some sort of beef stock-otherwise the broth is clear and kind of flavorless! Just a suggestion since when I was making this recipe I was looking at the soup like ...why isn't it brown? And my dad who is a chef said it needed some beef stock in it. I also substituted swiss for gruyere since the grocery store didn't have that kind of cheese. But yay delicious soup.

[apostolic4life]

I dunno if it isn't supposed to be there or what, but I'd suggest adding between 6-8 bouillon cubes or using some sort of beef stock-otherwise the broth is clear and kind of flavorless! Just a suggestion since when I was making this recipe I was looking at the soup like ...why isn't it brown? And my dad who is a chef said it needed some beef stock in it. I also substituted swiss for gruyere since the grocery store didn't have that kind of cheese. But yay delicious soup.


Yes, your dad is correct.......good French Onion Soup has beef stock, and many traditional recipes also include a sherry or port wine for a deep flavor profile. When I first looked over this posted recipe I thought the stock and wine may have been missed as it was transcribed, but since I have never had the soup at this particular restaurant I did not comment. Does anyone know if the soup served at this restaurant is clear or brown broth??


:thumbsup2

[lynninpa]

Thanks! Come join us over there.:goodvibes

I just might do that! Thanks! :goodvibes

[lynninpa]

Rose & Crown Potato Leek Soup

Thanks for posting a yummy recipe, Daisy Duck Fan! I know it's the perfect weather here for it! :thumbsup2

[lynninpa]

I have request.

I had the most yummy drink a couple of years again at Ohana

It was the Island Sunset. Anyone remember what was in it?

Here you go, SweetSpellsSweetie! :upsidedow

Polynesian Resort: Island Sunset :drinking1

1/2 oz. Malibu Rum
1/2 oz. Captain Morgan's Rum
1/2 oz. Melon Liquor
1/2 oz. Peach schnapps
2 oz. POG concentrate

Garnish: Orange flag

Serve in a Hurricane glass.

[lynninpa]

I dunno if it isn't supposed to be there or what, but I'd suggest adding between 6-8 bouillon cubes or using some sort of beef stock-otherwise the broth is clear and kind of flavorless! Just a suggestion since when I was making this recipe I was looking at the soup like ...why isn't it brown? And my dad who is a chef said it needed some beef stock in it. I also substituted swiss for gruyere since the grocery store didn't have that kind of cheese. But yay delicious soup.

I think you are right! I guess I posted the recipe without really reading it through. My own recipe for Onion Soup call for beef stock-and wine, too. ;) Thanks for pointing this out, vickalamode! :thumbsup2 Maybe some could use vegetable stock if they don't like a meat stock?

[Candid]

Here you, SweetSpellsSweetie! :upsidedow

Polynesian Resort: Island Sunset :drinking1

1/2 oz. Malibu Rum

1/2 oz. Captain Morgan's Rum

1/2 oz. Melon Liquor

1/2 oz. Peach schnapps

2 oz. POG concentrate

Garnish: Orange flag

Serve in a Hurricane glass

Ohhhhh, thanks Lynn!!! I had this drink when we were there and it was awesome!

[lynninpa]

Ohhhhh, thanks Lynn!!! I had this drink when we were there and it was awesome!

Bottoms up! ;)

[CruisinEars]

Hi all,

I am needing some help. My 9 yr old son has a school state project that he is working on for the next couple of months and his state is Florida. Well, one of the aspects of the project is to make an entree representing your state. So, I am asking for your help in finding a recipe that is unique or representative of Florida. I would like to keep it fairly simple and ingredients that don't cost a fortune since we have to make it for a "State luncheon" that the students and parents are invited to. Thanks in advance for any ideas. :flower3:

[hmillerbarilla]

Here you go, SweetSpellsSweetie! :upsidedow

Polynesian Resort: Island Sunset :drinking1

1/2 oz. Malibu Rum
1/2 oz. Captain Morgan's Rum
1/2 oz. Melon Liquor
1/2 oz. Peach schnapps
2 oz. POG concentrate

Garnish: Orange flag

Serve in a Hurricane glass.

Hi Everyone!:wave2:

What is POG concentrate? I'm very confused.:confused:

This drink is fantastic--better than the box-o-wine I have here at home. :drinking1

BTW I'm Smiller's sister, and she has been after me to read this thread. Lots of fun recipes to try! Thanks!:goodvibes

... and now I'll have another glass of wine too. :rolleyes1

[hmillerbarilla]

Hi all,

I am needing some help. My 9 yr old son has a school state project that he is working on for the next couple of months and his state is Florida. Well, one of the aspects of the project is to make an entree representing your state. So, I am asking for your help in finding a recipe that is unique or representative of Florida. I would like to keep it fairly simple and ingredients that don't cost a fortune since we have to make it for a "State luncheon" that the students and parents are invited to. Thanks in advance for any ideas. :flower3:

What about Key Lime Pie?:goodvibes

[gismo1554]

Hi Everyone!:wave2:

What is POG concentrate? I'm very confused.:confused:

This drink is fantastic--better than the box-o-wine I have here at home. :drinking1

BTW I'm Smiller's sister, and she has been after me to read this thread. Lots of fun recipes to try! Thanks!:goodvibes

... and now I'll have another glass of wine too. :rolleyes1


Pineapple Orange Guava juice (see I know something) Confused me too!

[gismo1554]

Here you go, SweetSpellsSweetie! :upsidedow

Polynesian Resort: Island Sunset :drinking1

1/2 oz. Malibu Rum
1/2 oz. Captain Morgan's Rum
1/2 oz. Melon Liquor
1/2 oz. Peach schnapps
2 oz. POG concentrate

Garnish: Orange flag

Serve in a Hurricane glass.

Yeah more alcohol! More drinkies

[Joan S.]

Hi, I am looking for the recipie for BREAKFAST PIZZA that is sevred at the CP Buffet in the morning?? My DS would like to make it in his Home Ec class at school. (the home ec teacher has asked for suggestions!) I would also like to make the PRETZEL BREAD STIX (if anyone has this recipie)that are served at Le Cellier. I make the Cheddar Cheese soup and my DS thinks the Pretzel Stix are the perfect dipper for the soup! THANKS!!! I LOVE to cook and bake so I LOVE this thread!! Joan

[lynn71092]

Breakfast Pizza
from Chef Mickey's, Contemporary Resort

1 12" Boboli
2 large eggs
1/2 cup coarsely shredded/grated mozzarella cheese
1/2 cup coarsely shredded/grated Provolone cheese
1 cup coarsely shredded/grated Cheddar cheese
1/4 cup heavy cream
salt and pepper to taste



Preheat oven to 375 degrees. Place Boboli on baking sheet.

In a medium bowl blend the cheeses together.

In a small bowl, beat the eggs, heavy cream, salt and pepper. Mix well and add to cheese mixture. Immediately (to avoid clumping), pour mixture onto the pizza shell.

Bake for 10-12 minutes, or until the cheese mixture is set and is beginning to brown.

Cut into pizza wedges.

[TigerKat]

What about Key Lime Pie?:goodvibes

I agree!

[lynn71092]

Key Lime Pie
from Sunshine Season Food Fair, Epcot

Makes 3 pies

Key Lime Chiffon Pie Filling

8 oz. Lime Juice
8 oz. Lime Puree
2 lbs. Heavy Cream
8 oz. Cold Water
1 oz. Gelatin Powder
8 drops Yellow Color

Melt gelatin and cold water over double boiler. Whip up heavy cream until stiff.

Meringue Mix

4 oz. Meringue Powder
16 oz. Granulated Sugar
1 lb.10 oz. Cold Water

Whip up meringue powder, water, and sugar until stiff. Mix meringue mix together with gelatin. Add lime juice and heavy cream. Fold everything together and fold into graham cracker crusts. Top pies off with meringue, and brown.

Meringue Topping

7 oz. Best Brand Meringue Powder
½ oz. Instant Clear Gel
2 lb. 8 oz. Granulated Sugar
2 lb. Water

Mix meringue powder, instant clear gel, and sugar. Add water and whip on high speed until meringue mix is very firm and fluffy.

[quiltymom]

I think you are right! I guess I posted the recipe without really reading it through. My own recipe for Onion Soup call for beef stock-and wine, too. ;) Thanks for pointing this out, vickalamode! :thumbsup2 Maybe some could use vegetable stock if they don't like a meat stock?

I don't see why not! I have often substituted veggie stock for beef stock when I think that I may have one of my vegeterian friends over for a meal. All it needs is the flavor from the stock to make it taste good.

[bear74]

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

[Prinny27]

Does anyone happen to have the recipe for the lamb & barley soup they used to have as an appetizer at the Rose & Crown? That was my favorite and I was so upset when they took it away! Thanks! :goodvibes

[lynn71092]

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


Found these from the Coral Reef

Crab Cakes
from Coral Reef, Epcot

Yield - 4


For the Asian vinaigrette:
2 tablespoons coffee
2 tablespoons low*sodium soy sauce
1/4 cup olive oil
1 tablespoon hot sesame oil (spray)
1/2 tablespoon honey
Salt and pepper to taste

For the roasted*corn salsa:
3/4 cup roasted corn kernels (1 to 2 ears)
1/4 cup diced tomato
1/4 cup diced onion
1/4 cup diced bell pepper
2 teaspoons rice vinegar
2 teaspoons olive oil
Juice from 1 lime
Salt, pepper, and Tabasco to taste

For the crab cakes:
6 tablespoons heavy cream
8 ounces crab claw meat
1 small carrot, minced
1 small celery stalk,minced
1 tablespoon bread crumbs
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Pinch of crushed red pepper flakes
Dash of Tabasco
1/2 teaspoon olive oil
10 ounces mixed greens



1. Roast corn kernels: Wrap ears of corn with husks removed in aluminum foil and bake in a 450*degree oven for 15 minutes. Set aside to cool.

2. Place all vinaigrette ingredients in a jar and shake to combine. Set aside. Cut cooled corn kernels from cob and mix kernels and all other salsa ingredients together in a medium bowl. Season to taste and set aside.

3. Preheat oven to 350 degrees. Bring cream to a simmer in a small skillet over medium heat, stirring frequently until reduced by half (4*5 minutes).

4. Pat the crabmeat dry and combine with cream, carrot, celery, bread crumbs, salt, peppers, and Tabasco in a large bowl. Form four patties.

5. Heat an oven*safe skillet over medium*high heat for 3*4 minutes. Carefully add olive oil. Fry for 1 minute, or until browned, on each side.

6. Place in oven until warmed through (5*8 minutes). Serve over mixed greens tossed in Asian vinaigrette. Top with roasted*corn salsa.

[bear74]

Found these from the Coral Reef

Crab Cakes
from Coral Reef, Epcot

Yield - 4


For the Asian vinaigrette:
2 tablespoons coffee
2 tablespoons low*sodium soy sauce
1/4 cup olive oil
1 tablespoon hot sesame oil (spray)
1/2 tablespoon honey
Salt and pepper to taste

For the roasted*corn salsa:
3/4 cup roasted corn kernels (1 to 2 ears)
1/4 cup diced tomato
1/4 cup diced onion
1/4 cup diced bell pepper
2 teaspoons rice vinegar
2 teaspoons olive oil
Juice from 1 lime
Salt, pepper, and Tabasco to taste

For the crab cakes:
6 tablespoons heavy cream
8 ounces crab claw meat
1 small carrot, minced
1 small celery stalk,minced
1 tablespoon bread crumbs
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Pinch of crushed red pepper flakes
Dash of Tabasco
1/2 teaspoon olive oil
10 ounces mixed greens



1. Roast corn kernels: Wrap ears of corn with husks removed in aluminum foil and bake in a 450*degree oven for 15 minutes. Set aside to cool.

2. Place all vinaigrette ingredients in a jar and shake to combine. Set aside. Cut cooled corn kernels from cob and mix kernels and all other salsa ingredients together in a medium bowl. Season to taste and set aside.

3. Preheat oven to 350 degrees. Bring cream to a simmer in a small skillet over medium heat, stirring frequently until reduced by half (4*5 minutes).

4. Pat the crabmeat dry and combine with cream, carrot, celery, bread crumbs, salt, peppers, and Tabasco in a large bowl. Form four patties.

5. Heat an oven*safe skillet over medium*high heat for 3*4 minutes. Carefully add olive oil. Fry for 1 minute, or until browned, on each side.

6. Place in oven until warmed through (5*8 minutes). Serve over mixed greens tossed in Asian vinaigrette. Top with roasted*corn salsa.

thank you I know their was no salsa or salad greens with it.

[Joan S.]

Breakfast Pizza
from Chef Mickey's, Contemporary Resort

1 12" Boboli
2 large eggs
1/2 cup coarsely shredded/grated mozzarella cheese
1/2 cup coarsely shredded/grated Provolone cheese
1 cup coarsely shredded/grated Cheddar cheese
1/4 cup heavy cream
salt and pepper to taste



Preheat oven to 375 degrees. Place Boboli on baking sheet.

In a medium bowl blend the cheeses together.

In a small bowl, beat the eggs, heavy cream, salt and pepper. Mix well and add to cheese mixture. Immediately (to avoid clumping), pour mixture onto the pizza shell.

Bake for 10-12 minutes, or until the cheese mixture is set and is beginning to brown.

Cut into pizza wedges.

Thanks so much!! :thumbsup2 I will try this tomorrow morning since it is Saturday and my DS is having a few friends sleep over!! This seems to be the same one that they serve at Crystal Palace:confused3, but I have not had the one at Chef Mickey's. Do you know if it is the same recipie?? Also I am still hoping someone has the recipie for the PRETZEL STIX that are served at Le Cellier?? I am making the Cheddar Cheese soup this weekend. Thanks, Joan

[lynninpa]

I just have to say, "WoW!" When I first thought about creating this thread, I never imagined that on some days, more than 500 people would check it out!
Just happy to hear that so many people are enjoying it as much as I am! :cool1: -Amy (aka lynninpa)

[lynninpa]

Hi Everyone!:wave2:

What is POG concentrate? I'm very confused.:confused:


:wave2: POG juice is equal parts of passionfruit, orange & guava juice. I know Minute Maid makes POG juice...and I have heard from several people who say that Disney actually uses the Minute Maid brand. :upsidedow

[lynninpa]

...I would also like to make the PRETZEL BREAD STIX (if anyone has this recipie)that are served at Le Cellier. I make the Cheddar Cheese soup and my DS thinks the Pretzel Stix are the perfect dipper for the soup! THANKS!!! I LOVE to cook and bake so I LOVE this thread!! Joan

Sorry to say, but Le Cellier actually buys their pretzel bread from a company in Canada. All they do at the restaurant is spritz them with water & reheat them. But we do have a recipe for the Pretzel Bread from Biergarten (page 16) if you are interested in that one! :upsidedow

[lynninpa]

Breakfast Pizza
from Chef Mickey's

Yummy! Thanks for posting, lynn! :thumbsup2

[lynninpa]

Key Lime Pie
from Sunshine Season Food Fair, Epcot

Another great recipe! Thanks again, lynn! :goodvibes

[lynninpa]

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

I've added this to the Requested Recipes list, bear74, and will look around for the recipe for you. :upsidedow

[lynninpa]

Does anyone happen to have the recipe for the lamb & barley soup they used to have as an appetizer at the Rose & Crown? That was my favorite and I was so upset when they took it away! Thanks! :goodvibes
I have added it to "the list," Prinny27, and will keep my fingers crossed that I or someone else will find it as I want to try it, too! :goodvibes

[Prinny27]

I have added it to "the list," Prinny27, and will keep my fingers crossed that I or someone else will find it as want to try it, too! :goodvibes

Thank you so much!

[lynninpa]

Coral Reef: Crab Cakes

Yumm! Thanks, again, lynn! Ummm, could you possibly change your user name? I feel like I am writing to myself. :rotfl: Just teasing, of course. ;)

[Prinny27]

This is before the recent change to the recipe. ;)

1/2 oz. Myers Dark Rum
1/2 oz. any type of brandy
1/2 oz. creme de banana
1/2 oz. blackberry brandy
2 oz. orange juice
2 oz. pineapple juice
1/4 oz. grenadine
2 oz. sour mix

Combine above ingredients and shake. Place 1 oz. Bacardi 151 rum as a floater. Garnish with an orange slice or cherry.

[lynninpa]

Thanks so much!! :thumbsup2 I will try this tomorrow morning since it is Saturday and my DS is having a few friends sleep over!! This seems to be the same one that they serve at Crystal Palace:confused3, but I have not had the one at Chef Mickey's. Do you know if it is the same recipie??

I would say that the Breakfast Pizza at CM and at CP are from the same recipe. Of course, I could be wrong but they tasted exactly the same to me! By the way, I grew up in Barrington! Am in Warwick now. ;)

[CrazedDisFan]

Does anyone happen to have the recipe for the lamb & barley soup they used to have as an appetizer at the Rose & Crown? That was my favorite and I was so upset when they took it away! Thanks! :goodvibes


Is this the recipe you are seeking?

SCOTCH BARLEY SOUP

Rose & Crown Pub & Dining Room - United Kingdom Showcase - EPCOT Center.

1/4 c. butter
1 c. diced white part of leeks
1 c. chopped onion
1 c. diced carrots
1 c. chopped celery
1 c. diced white turnips
1 lb. mutton or lamb neck or breast (or use 1/2 lb. ground lamb)
2 to 3 tbsp. all-purpose flour
1 c. pearl barley
4 qts. chicken broth (128 oz.)
2 to 3 tbsp. cornstarch
1 1/2 c. Half and Half
Salt and freshly ground pepper to taste

Heat butter in a large saucepot and saute leeks and onion for 5 minutes. Add carrots, celery and turnips and continue cooking for 10 minutes.
Remove fat and fell from lamb and grind meat in a food processor with the steel blade or a grinder. (Or buy already ground lamb.)

Add the meat to vegetables and cook and stir to keep meat from lumping, until it is lightly browned. Sprinkle flour over meat to absorb fat.

Meanwhile, cover barley with boiling water and let stand 10 minutes. Drain and rinse with cold water. Add to vegetables and meat with 1 cup chicken broth. Cover and let steam over low heat 10 minutes. Add remaining chicken broth and bring to a boil. Reduce heat and simmer 1 to 1 1/2 hours or until barley is tender.

Blend cornstarch and Half and Half and stir into soup. Let boil until slightly thickened. Add salt and pepper to taste. NOTE: This soup freezes well. Yield: 5 quarts.

[lynninpa]

This is before the recent change to the recipe. ;)

Thanks, Prinny! :drinking1

[lynninpa]

Rose & Crown: Scotch Barley Soup

Thank you, CrazedDisFan! This sounds delish!! :goodvibes

[CrazedDisFan]

LynninPA,

Thanks for all your hardwork on this thread! It is VERY organized, up-to-date, informative and helpful!!! CHEERS to YOU!!! :)

:thanks: :thanks: :thanks: :jumping1: :thanks: :thanks: :thanks:

:disrocks:

[Prinny27]

Is this the recipe you are seeking?

SCOTCH BARLEY SOUP

Rose & Crown Pub & Dining Room - United Kingdom Showcase - EPCOT Center.

1/4 c. butter
1 c. diced white part of leeks
1 c. chopped onion
1 c. diced carrots
1 c. chopped celery
1 c. diced white turnips
1 lb. mutton or lamb neck or breast (or use 1/2 lb. ground lamb)
2 to 3 tbsp. all-purpose flour
1 c. pearl barley
4 qts. chicken broth (128 oz.)
2 to 3 tbsp. cornstarch
1 1/2 c. Half and Half
Salt and freshly ground pepper to taste

Heat butter in a large saucepot and saute leeks and onion for 5 minutes. Add carrots, celery and turnips and continue cooking for 10 minutes.
Remove fat and fell from lamb and grind meat in a food processor with the steel blade or a grinder. (Or buy already ground lamb.)

Add the meat to vegetables and cook and stir to keep meat from lumping, until it is lightly browned. Sprinkle flour over meat to absorb fat.

Meanwhile, cover barley with boiling water and let stand 10 minutes. Drain and rinse with cold water. Add to vegetables and meat with 1 cup chicken broth. Cover and let steam over low heat 10 minutes. Add remaining chicken broth and bring to a boil. Reduce heat and simmer 1 to 1 1/2 hours or until barley is tender.

Blend cornstarch and Half and Half and stir into soup. Let boil until slightly thickened. Add salt and pepper to taste. NOTE: This soup freezes well. Yield: 5 quarts.

Hmmm... not sure. I know on their menu (at least until last May when they had taken it off) it said Lamb & Barley Stew. But this definitely looks like it fits the bill. Thank you! :goodvibes

[Prinny27]

LynninPA,

Thanks for all your hardwork on this thread! It is VERY organized, up-to-date, informative and helpful!!! CHEERS to YOU!!! :)

:thanks: :thanks: :thanks: :jumping1: :thanks: :thanks: :thanks:

:disrocks:


I agree - excellent job!!!

[TigerKat]

LynninPA,

Thanks for all your hardwork on this thread! It is VERY organized, up-to-date, informative and helpful!!! CHEERS to YOU!!! :)

:thanks: :thanks: :thanks: :jumping1: :thanks: :thanks: :thanks:

:disrocks:

I'll agree as well!!!!!!! You are the Woman!!!!!!!:worship:

[MickeyWanaBe]

Couldn't resist one last visit here and am glad I did because I was able to add a new recipe to my personal collection - didn't have the Hula Hoop yet.

I seem to remember the poster saying the ESPN cucumber salad is sweet/sour rather than only sour. The sweet/sour dressing is typically how Germans dress cucumber salad and is how I know it. The above recipe is OK but is not the same.

Probably not the right one again, but here is another one I can across...

Cucmber, Tomato, and Red Onion Salad
from Jiko

1 English cucumber
1/2 teaspoon coarse salt
1/2 red onion, very thinly sliced
2 tomatoes, cubed
Vanilla Dressing (recipe follows)
Coarse salt and freshly ground black pepper, to taste
Melon Vinaigrette (recipe follows)
1/4 pound arugla

-Cut cucumber in half, seed, slice fine, and place in a stainless steel bowl
-Add salt, mix well, and let sit for 30 minutes at room temperature.
-Drain water from cucumber and mix with onions and tobatoes.
-Add 1/4 cup od vanilla dressing (reserve the rest) and season with salt and pepper to taste.
-In the center of a large plate, mound the tomatoe, cucumber, and red onion and drizzle 2 tablespoons of melon vinaigrette around them.
-Top with the arugula tossed with 2 tablespoons of vanilla dressing.

Vanilla Dressing
1/2 cup white balsamic vinegar (you may substitute malt or cider vinegar, but do not use brown balsamic)
1/2 tablespoon vanilla extract
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste
-Whisk all the ingredients together, adjust seasoning to taste, and set aside.

Melon Vinaigrette
1/4 cup cantaloupe juice
6 tablespoons watermelon juice
Pinch each of coarse salt and freshly ground black pepper
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/4 cup cottage cheese
1/2 teaspoon finely sliced basel leaves
-Juice the cantaloupe and watermelon (cut into small pieces and squeeze by hand or use an old-fashioned glass or metal orange juicer) and measure amounts needed.
-Mix in salt and pepper, then lemon juice.
-Whisk in olive oil and adjust seasoning. Set aside.
-When ready to serve, mix in cottage cheese and basil.
Note: Both dressings can be made the day before and kept refrigerated. Never refrigerate tomatoes - they are more flavorful at room temperature.

[CruisinEars]

What about Key Lime Pie?:goodvibes

I agree!

That is what I was planning to do until my ds came home and said "no desserts". Now I am stuck since we need to do a main dish. I am guessing maybe a shrimp with citrus. I would like to use a Disney recipe as I thought it would be fun to combine a regional food with a regional tourist attraction. Gotta get him an A on the report. ;)

[MickeyWanaBe]

Couldn't resist one last visit here and am glad I did because I was able to add a new recipe to my personal collection - didn't have the Hula Hoop yet.

I seem to remember the poster saying the ESPN cucumber salad is sweet/sour rather than only sour. The sweet/sour dressing is typically how Germans dress cucumber salad and is how I know it. The above recipe is OK but is not the same.

Found one more... It is an old one, but is sweet & sour (I think), yet not German.

Cucumber Salad with Dressing
from Papeete Bay Verandah - Polynesian Village Resort

2 1/2 cups peeled and sliced cucumbers
1/2 teaspoon salt
3 tablespoons vinegar
3 tablespoons heavy cream
2 teaspoons coconut milk
1/8 teaspoon sugar
1/2 teaspoon sesame oil
1/2 teaspoon chopped chives
4 lettuce leaves
4 sprigs parsley
8 radish slices
1 tablespoon seasame seeds

-Combine cucumbers, salt, and vinegar and marinate for 30 minutes in the refrigerator. In a separate bowl, mix heavy cream, coconut milk, sugar, and sesame oil. Beat until of medium consistency. Drain cucumbers well and add dressing and chives. To serve, place salad on lettuce leaves, garnish with parsley, radishes and sesame seeds.
__________________________________________________ _______________

My grandma (German) used to make a cucumber salad. We still make it today, yet we don't have a recipe for it. It is both sweet and sour! We peel and slice the cucumbers up. Slice up an onion and add it to the cucumbers. Soak them in salt water for about 30 minutes. Drain some of the water off and add cider vinegar and sugar. In the summer if we have fresh tomatoes we add wedges of tomato. Depending on who makes them they all taste different. My dad and I prefer them much more sour so we drain more water and add more vinegar. Once in a while they take your breath away! My mom perfers them sweeter. They are better the longer they sit. The love the leftovers the next day or even a couple days later!

[MickeyWanaBe]

That is what I was planning to do until my ds came home and said "no desserts". Now I am stuck since we need to do a main dish. I am guessing maybe a shrimp with citrus. I would like to use a Disney recipe as I thought it would be fun to combine a regional food with a regional tourist attraction. Gotta get him an A on the report. ;)

Not sure about the cost of this one, but it is the shrimp/citrus thing from Disney! :thumbsup2

Shrimp Scampi with Orange Harissa
from Narcoossee's at Disney's Grand Floridian Resort & Spa

Servers 4 as an Appetizer or 2 as an Entree - Maybe you could use smaller shrimp and make the servings smaller.

2 tablespoons butter
2 tablespoons Harissa (recipe follows)
12 large shrimp, peeled and devined, tail on or off
Cilantro, for garnish

-Melt butter in a skillet or saute pan over high heat. Stir in harissa, then add shrimp and saute about 3 to 5 minutes until shrimp are pink, firm, and slightly opaque.
-To serve, garnish with cilantro. Delicious with rice, couscous, or bulgur wheat.

Harissa
2 roasted peppers, skin removed
2 garlic cloves
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup olive oil
3 tablespoons orange juice
1/2 teaspoon orange zest
1/4 teaspoon red pepper flakes, optional

-Combine all ingredients in food processor or blender to make a paste. Refrigerate until ready to use.

Note: You can buy roasted peppers or make your own. To roast at home, cut pepper in halves or quarters; remove seeds and membranes. Place on a foil-lined roasting pan. Broil skin-side up until skins are blackened. Transfer to a bowl, cover with plastic wrap, and let pepper steam and cool for 15 to 20 minutes. Peel and discard the skins.

HTH

[TigerKat]

That is what I was planning to do until my ds came home and said "no desserts". Now I am stuck since we need to do a main dish. I am guessing maybe a shrimp with citrus. I would like to use a Disney recipe as I thought it would be fun to combine a regional food with a regional tourist attraction. Gotta get him an A on the report. ;)

How about a coconut shrimp with an orange marmalade dipping sauce? Not sure if there is a Disney recipe for this or not.

[MickeyWanaBe]

I'll agree as well!!!!!!! You are the Woman!!!!!!!:worship:

BTW, I totally agree with that! ::yes::

:disrocks:

[CruisinEars]

Thanks for the replies. I went to the Orlando Sentinel website and looked up recipes. I found one for a Carribean Layered Chicken Salad that sounded really good, plus I don't have to worry about keeping it hot. I am just going to add Orange to it instead of Mangos and that should be Floribbean. :thumbsup2

I appreciate your help since it got the brain juices flowing and reading all the posted recipes was great.

Thanks also to LynninPA for your work on this thread. Can't wait to try some of the recipes for my own family.

[Blaze12]

Thanks for the replies. I went to the Orlando Sentinel website and looked up recipes. I found one for a Carribean Layered Chicken Salad that sounded really good, plus I don't have to worry about keeping it hot. I am just going to add Orange to it instead of Mangos and that should be Floribbean. :thumbsup2

I appreciate your help since it got the brain juices flowing and reading all the posted recipes was great.

Thanks also to LynninPA for your work on this thread. Can't wait to try some of the recipes for my own family.


Could you post the Carribean layered chicken salad recipe??? I would LOVE to try it!

[Joan S.]

I would say that the Breakfast Pizza at CM and at CP are from the same recipe. Of course, I could be wrong but they tasted exactly the same to me! By the way, I grew up in Barrington! Am in Warwick now. ;)

Thanks, I am about to make it for breakfast! Joan

[Joan S.]

I would say that the Breakfast Pizza at CM and at CP are from the same recipe. Of course, I could be wrong but they tasted exactly the same to me! By the way, I grew up in Barrington! Am in Warwick now. ;)

Thanks, I am about to make it for breakfast! Joan

[jojo0612]

Hello. I am searching:surfweb: for the bread pudding recipe like the one at 1900 Park Fair. My mom says that was her favorite dish of the whole trip and I'd like to find the recipe for her if anyone could help! :flower3: Thanks in advance!!!princess:

[lynninpa]

Hello. I am searching:surfweb: for the bread pudding recipe like the one at 1900 Park Fair. My mom says that was her favorite dish of the whole trip and I'd like to find the recipe for her if anyone could help! :flower3: Thanks in advance!!!princess:

Here you go, jojo! Enjoy! :upsidedow

1900 Park Fare: Bread Pudding

6 eggs
2 cups granulated sugar
2 cups milk
1 cup heavy cream
1/2 tsp salt
1 tsp ground cinnamon
4 oz butter, softened
1 loaf white bread

Cut bread into 1 inch cubes, place in loaf pan. In a mixing bowl, combine eggs and sugar. Mix well. Add softened butter, cream, salt and cinnamon. Pour custard over bread cubes. Press down so custard soaks in well. Place soft butter on top of bread. Bake in a water bath at 325 degrees for approx. one hour until golden brown and custard is firm. Serve with vanilla sauce.

Vanilla Sauce
3 egg yolks
4 oz sugar
1/2 vanilla bean, split lengthwise
1 cup milk
1 cup heavy cream

In a saucepan, combine milk, cream, and vanilla bean. Bring to boil. In a mixing bowl, combine egg yolks and sugar. Slowly por bolied milk and cream in egg yolk mixture, stirring constantly. Return to heat and cook until thick, stirring constantly. Do not boil. Strain. Chill in an ice bath.

[jojo0612]

Thank you so much!!:worship: You just made my day - and my mom's too!!!:flower3:

[lynninpa]

Thank you so much!!:worship: You just made my day - and my mom's too!!!:flower3:

Happy I could help, jojo! Do come back and let us know how it turned out! :upsidedow

[lynninpa]

Thanks, I am about to make it for breakfast! Joan

Please let us know how it turned out, Joan! :thumbsup2

[lynninpa]

Thanks for the replies. I went to the Orlando Sentinel website and looked up recipes. I found one for a Carribean Layered Chicken Salad that sounded really good, plus I don't have to worry about keeping it hot. I am just going to add Orange to it instead of Mangos and that should be Floribbean. :thumbsup2

I appreciate your help since it got the brain juices flowing and reading all the posted recipes was great.

Thanks also to LynninPA for your work on this thread. Can't wait to try some of the recipes for my own family.

The Carribean Layered Chicken Salad sounds like a perfect choice, CruisinEars! Please come back and let us know how it all turned out! :thumbsup2

[lynninpa]

Thanks so much for the cucumber salad recipes, MickeyWanaBe! They all sound great! :thumbsup2

[lynninpa]

Narcoossee's: Shrimp Scampi with Orange Harissa

This recipe sounds fantastic! Thanks again, MickeyWanaBe!:goodvibes

[lynninpa]

Liberty Tree Tavern: Crab Cakes

2 TB mayonnaise
2 TB mustard
2 TB sour cream
1 tsp. celery
1 tsp. onion
1/2 tsp. white wine Worcestershire sauce
1/4 oz. Tabasco
1 tsp. Old Bay Seasoning
1 tsp. fresh lemon juice

Mix all the ingredients above together.

8 oz. crab meat, picked over for shells
1 oz. fresh bread crumbs

Take first mixture and combine with the bread crumbs, then gently add in the crab meat. Shape into 4 oz. portions and fry.

[lynninpa]

Is it just me, or does the cooking time seem too short in this recipe? I know when I make pot roast, it cooks for about 4 hours. :confused3

Liberty Tree Tavern: Pot Roast

4 oz. butter
1/2 oz. garlic
1/2 lb. carrots
3/4 lb. onions
1/2 oz. fresh thyme
3 lbs. shoulder beef
4 oz. flour
6 TB beef base
1/2 lb. celery
2 diced tomatoes
Method
Sear
meat in stockpot in butter.
Add flour, beef base and tomatoes. Dice carrots, celery, onion
and add fresh thyme.
Simmer for 40 minutes to an hour, or until desired doneness.
Once cooked, remove meat and let cool before slicing.
Pour gravy through sieve to remove all the vegetables, saving gravy
to use with meat.
Once
meat has cooled, slice and place in a pan. Add gravy, wrap pan and reheat
in oven to 165 degrees.

[Prinny27]

:goodvibes I made this recipe today and it didn't come out *quite* like the soup at Rose and Crown. It wasn't as thick and creamy, and it was too light in color. So I'm not sure if this was the same recipe that I was thinking of, but next time I will try to make it with less chicken broth (maybe only three quarts?) and heavy cream instead of half and half.

Now, does anyone have the recipe for the Western Chicken Pasta they are currently serving at the Whispering Canyon Cafe? Thanks!

[TwingleMum]

Polynesian Resort: Back Scratcher :drinking1

1/2 oz. Meyer's Rum
1/2 oz. Light Rum
Fill with POG Juice
Top with Jack Daniels

Serve in a Hurricane glass.

WHats POG Juice???????

[terribm]

Hi,

I am going to try one more time for my favorite appetizer. DH and I love the meat and cheese platter from Alfredo's (RIP). Anyone know what meat and cheeses they used?

Thanks,
T

[lynninpa]

WHats POG Juice???????

POG juice is equal parts of passionfruit, orange & guava juice. Minute Maid makes a good POG juice and I have even heard from a few people that Disney uses the Minute Maid brand. :upsidedow

[lynninpa]

:goodvibes I made this recipe today and it didn't come out *quite* like the soup at Rose and Crown. It wasn't as thick and creamy, and it was too light in color. So I'm not sure if this was the same recipe that I was thinking of, but next time I will try to make it with less chicken broth (maybe only three quarts?) and heavy cream instead of half and half.

Now, does anyone have the recipe for the Western Chicken Pasta they are currently serving at the Whispering Canyon Cafe? Thanks!


I love when a Diser comes back to share how a recipe turned out! :thumbsup2
I will add the WCC recipe to the Requested List, Prinny.

[lynninpa]

Hi,

I am going to try one more time for my favorite appetizer. DH and I love the meat and cheese platter from Alfredo's (RIP). Anyone know what meat and cheeses they used?

Thanks,
T

I did some more searching around for you, terribm, and just found the names of some of the items from Alfredo's antipasto. "...Prosciutto, bresaola, mortadella and soppressata." It's a start! :upsidedow

[tammyandtommy]

Can someone help me find molds for the zebra domes that dont cost more than my dinner at Boma?

[lynninpa]

Duplicate post

[lynninpa]

Now, does anyone have the recipe for the Western Chicken Pasta they are currently serving at the Whispering Canyon Cafe? Thanks!

Prinny, is this new to the menu at WCC? If it is, it usually takes awhile for recipes for new menu items to "show up." Yet I will keep looking! :upsidedow

[gismo1554]

Breakfast Pizza
from Chef Mickey's, Contemporary Resort

1 12" Boboli
2 large eggs
1/2 cup coarsely shredded/grated mozzarella cheese
1/2 cup coarsely shredded/grated Provolone cheese
1 cup coarsely shredded/grated Cheddar cheese
1/4 cup heavy cream
salt and pepper to taste


This just reminded me -
Does anyone know the recipe for the Kids Breakfast pizza at Chef Mickey's (the one thats like jam and stuff and is sweet?)

[gismo1554]

:wave2: POG juice is equal parts of passionfruit, orange & guava juice. I know Minute Maid makes POG juice...and I have heard from several people who say that Disney actually uses the Minute Maid brand. :upsidedow

Ohh I was so close! Thought it was pineapple though for some reason. Passionfruit sounds nicer

[gismo1554]

Ingredients
1/2 oz Castillo rum
1/2 oz Bacardi Silver rum
1/2 oz Malibu rum
1/2 oz Myers dark rum
Splash Grenadine
Splash Key lime juice
Equal parts orange juice and pineapple juice
Instructions
Shake to mix in an ice filled 12oz cup.

[gismo1554]

Ingredients
Makes 1 Serving
2 oz. Pina Colada Mix
2 oz. Cappuccino Mix
1 oz. Coconut Rum
Instructions
Blend with ice.

[gismo1554]

Ingredients
3 oz. Light Rum (Suggestion - Malibu or Parrot Bay)
3 oz. Dark Rum (Suggestion - Cruzan Black Strap)
4 oz. Orange Juice
8 oz. Cream of Coconut (Suggestion - Coco Casa)
6 oz. Passion Fruit Juice Concentrate (Suggestion - Welches)
3 oz. Ice
Instructions
Mix in blender until slushy.
Makes enough to fill a Disney Cruise Line hurricane drink glass... and then some

[gismo1554]

Not sure if this was asked for earlier. This might not be the new recipe however.

Ingredients
Serves 4
Shrimp Marinade
½ cup hot chili garlic paste
1 Tbsp. Minced garlic
½ cup Minced fresh ginger
1 cup Sweet chili garlic paste
2 cups Honey
2 cups Lemon juice
1 quart Canola oil
1 tsp. Fresh ground black pepper
2 tsp. Kosher salt
Method:
1. Mix all ingredients well except for oil
2. Whisk briskly while slowly adding the oil
3. Take out 1 cup of this to baste the shrimp while they are cooking
4. Use the rest to marinate the shrimp

'Ohana Shrimp
Ingredients:
5 lbs. peeled and de-veined shrimp 16-20 count
All but 1-cup shrimp marinade
METHOD:
NOTE: Best if you use outdoor grill as these really smoke up the grill.
1. After shrimp have marinated for two days, take them out of the marinade.
2. If you can find some kabob skewers use them to skewer the shrimp. If not use bamboo sticks or just grill them loose.
3. As you are grilling baste them occasionally with the marinade you saved.
4. When they reach an internal temperature of 145ºF, remove and serve.

[gismo1554]

Can someone help me find molds for the zebra domes that dont cost more than my dinner at Boma?

OK so u can make smaller ones using the inside of egg cartons assuming you get the plastic ones rather than the cardboard ones. This is what I used last time and it worked just as well. Or if you have any ramakins use them but I always find these expensive to buy so dont bother.

[gismo1554]

:goodvibes I made this recipe today and it didn't come out *quite* like the soup at Rose and Crown. It wasn't as thick and creamy, and it was too light in color. So I'm not sure if this was the same recipe that I was thinking of, but next time I will try to make it with less chicken broth (maybe only three quarts?) and heavy cream instead of half and half.

Now, does anyone have the recipe for the Western Chicken Pasta they are currently serving at the Whispering Canyon Cafe? Thanks!

I think that the scotch barley soup was the old lamb&barley soup at the R&C. I would say use heavy cream rather than half and half because they're likely to have added more cream.

[gismo1554]

Breakfast Pizza
from Chef Mickey's, Contemporary Resort

1 12" Boboli
2 large eggs
1/2 cup coarsely shredded/grated mozzarella cheese
1/2 cup coarsely shredded/grated Provolone cheese
1 cup coarsely shredded/grated Cheddar cheese
1/4 cup heavy cream
salt and pepper to taste


Sorry odd question from a brit what is Boboli?

[gismo1554]

Probably not the right one again, but here is another one I can across...

Cucmber, Tomato, and Red Onion Salad
from Jiko

1 English cucumber
1/2 teaspoon coarse salt
1/2 red onion, very thinly sliced
2 tomatoes, cubed
Vanilla Dressing (recipe follows)
Coarse salt and freshly ground black pepper, to taste
Melon Vinaigrette (recipe follows)
1/4 pound arugla


Another thick question Im afraid what is English cucumber? Being from the UK we only have 1 type of cucumber which I assume is English cucumber but just wondering what the difference is in the US between the types of cucumber?

[rcraw45425]

English cucumbers are long and thin normally seedless also. I have also seen them referred to as Janapese cucumbers

[gismo1554]

English cucumbers are long and thin normally seedless also. I have also seen them referred to as Janapese cucumbers

Ohh sounds like its not the regular cucumber you get over here then as thats seeded. Ill have a look tonight for Japanese Cucumber.

[tammyandtommy]

OK so u can make smaller ones using the inside of egg cartons assuming you get the plastic ones rather than the cardboard ones. This is what I used last time and it worked just as well. Or if you have any ramakins use them but I always find these expensive to buy so dont bother.

Ty ty ty ty ty, I have been pining for these before my surgery!

[gismo1554]

Ty ty ty ty ty, I have been pining for these before my surgery!

No problem at all. Hope theyre nice

[Prinny27]

Prinny, is this new to the menu at WCC? If it is, it usually takes awhile for recipes for new menu items to "show up." Yet I will keep looking! :upsidedow

I'm not sure how new it is, but I had it when we were there in September and it was excellent! Thanks for looking around!

[Prinny27]

I think that the scotch barley soup was the old lamb&barley soup at the R&C. I would say use heavy cream rather than half and half because they're likely to have added more cream.

That's what I'm going to try next time. That really was the greatest soup, and such a shame that they took it off of the menu.

[BeckWhy]

Ohh sounds like its not the regular cucumber you get over here then as thats seeded. Ill have a look tonight for Japanese Cucumber.

Around here they are also called Hothouse Cucumbers. And they are generally wrapped in plastic whereas regular cucumbers aren't.

[tiggerfan1]

Now, does anyone have the recipe for the Western Chicken Pasta they are currently serving at the Whispering Canyon Cafe? Thanks!

This is not exactly what you had (it seems like an older recipe), but I'm sure it's close. The description of the Western Chicken Pasta says that it has a chipotle and roasted garlic cream sauce. Maybe if you use chipotle pepper instead of poblano peppers and use roasted garlic instead of regular garlic, you may end up with a pretty good recreation of the dish that you had. Here's the recipe (from wdwrecipes.com):

Grilled Chicken Pasta
(from the Whispering Canyon Cafe)

1 cup white wine
1/2 Tbsp. thyme, minced (or 1/4 tsp. dried thyme)
1/2 Tbsp. garlic, minced
2 Tbsp. shallots, finely diced
2 cups heavy cream
1 cup boursin cheese
2 poblano peppers
2 Tbsp. olive oil (plus extra for the poblano peppers)
1 lb. boneless, skinless chicken breasts
Blackened seasoning (Just in case you can't find blackened seasoning, I've included a recipe for it below.)
1 each: carrot, yellow squash and zucchini, cut into 1/4 inch slices
2 cups broccoli, chopped
1 small red onion, thinly sliced
1 red pepper, julienned
1 lb. farfalle (bow-tie) pasta, cooked
Grated Pecorino Romano cheese
salt and pepper


Combine the white wine, thyme, garlic and shallots in a saucepan over medium heat. Bring to a boil, reduce heat and simmer until liquid is reduced by half, about 15 minutes. Stir in the cream and boursin cheese and return to a boil. Reduce heat and simmer for 8 minutes. Season with salt and pepper to taste. Strain and set aside.

Rub the poblano peppers with olive oil and season with salt and pepper. Place them on a baking sheet and broil on all sides until they are blackened. (Note: Some people like to roast peppers on an open flame on their gas stoves. If you've never done it, here's a website that shows you how: http://www.wikihow.com/Roast-Peppers-on-a-Gas-Stove) Watch the peppers carefully because they cook quickly. Run the peppers under cold water, then peel, remove seeds and dice. Set aside.

Sprinkle blackened seasoning all over the chicken. Heat 1 Tbsp. olive oil in a pan and saute the chicken until done. Let the chicken sit for about 5 minutes and cut into strips. Set aside.

Heat 1 Tbsp. of olive oil in a large pan over medium heat. Add the remaining vegetables and toss until cooked, but still firm. Mix in the poblano peppers, cream sauce and chicken. Cook until the sauce is hot and the vegetables are tender. Serve over the cooked farfalle and sprinkle with the grated cheese.


Blackened seasoning:

1 Tbsp. paprika
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/4 - 1/2 tsp. ground cayenne pepper (or more, depending on how spicy you want it)
3/4 tsp. black pepper and 3/4 tsp. white pepper (or 2 tsp. black pepper)
1/2 tsp. dried thyme
1/2 tsp. dried oregano

[tiggerfan1]

Sorry odd question from a brit what is Boboli?

It's a ready-made pizza crust (Boboli is the brand name).

[lynninpa]

This just reminded me -
Does anyone know the recipe for the Kids Breakfast pizza at Chef Mickey's (the one thats like jam and stuff and is sweet?)

Here you go, gismo! :upsidedow

Chef Mickeys: PB & J Pizza


1/4 oz quick-rising yeast
1 1/2 teaspoon light brown sugar
2 cups bread flour, plus extra for kneading
1 teaspoon kosher salt
2 tablespoons olive oil
1 to 2 1/2 cups peanut butter
1 cup grape jelly
Clean squeeze bottleIn a large bowl combine the yeast, sugar and 1 cup of flour. Stir in 1 cup of warm water and let the mixture stand for 10 minutes. Add the salt, oil and a second cup of flour. Stir until dough pulls away from the side of the bowl. Turn dough onto a floured surface and knead 5 minutes, adding additional flour as necessary to keep the dough from sticking. Divide into 3 balls. Place the balls on the floured surface, cover with a dishtowel, let rest 10 to 15 minutes.

Preheat oven to 350 degrees. Flatten each dough ball into an 8 to 10 inch round with slight rim, formed by pinching the sides up. Place the rounds onto lightly oiled baking sheet and bake until golden brown, about 10 minutes.

Remove the pies from the oven and cover each with peanut butter. Put the jelly and 2 tablespoons of water into a clean squeeze bottle and shake until mixture is smooth. Start in the center of the pizza and move around and out toward the rim. Squeezing the jelly over the peanut butter in a swirl pattern. Drag a toothpick from the middle of the pie to the edges to create a flared effect shown above. Repeat on the other pies. Serve warm. Makes 3.

[tiggerfan1]

BBQ Sauce
Flame Tree


And here is the BBQ Rub recipe from Flame Tree. :upsidedow


Thank you both for the recipes! :thumbsup2 I liked the pulled pork sandwiches at Flame Tree. (And the BBQ ribs and chicken looked delicious!) I would really like to try making either the pulled pork or BBQ ribs this weekend. I'll let you all know how it turns out. Wish me luck! :)

[lynninpa]

Thanks for the great cocktail recipes, gismo!! :drinking1

[lynninpa]

'Ohana: Marinated Shrimp

Thanks for another great recipe, gismo! :upsidedow

[lynninpa]

WCC: Grilled Chicken Pasta

Sounds yummy! Thanks, tiggerfan! :thumbsup2

[lynninpa]

Thank you both for the recipes! :thumbsup2 I liked the pulled pork sandwiches at Flame Tree. (And the BBQ ribs and chicken looked delicious!) I would really like to try making either the pulled pork or BBQ ribs this weekend. I'll let you all know how it turns out. Wish me luck! :)
Good luck! And yes, please do let us know how it turns out, tiggerfan! :upsidedow

[Simbee3]

BEEF MARINADE 'Ohana Restaurant
Polynesian Resort

Yield: serves 8 persons



Beef Marinade

5 lbs. Beef (cut into 2-3 oz chunks)
1 cup canola oil
½ cup garlic (chopped)
¼ cup black pepper

Method:

1. Place beef in a mixing bowl
2. Add oil, garlic, and pepper to beef and mix well
3. Place in a container, label, date it and allow it to marinate for 24 hours


Ingredients - Roasted Shallot-Garlic Butter
½ cup unsalted butter
2.5 oz. shallots
2 oz. garlic
1 TSP Lemon Juice
1 TSP Granulated Sugar
TO TASTE Salt and Pepper

Method

1. Roast shallots and garlic in separate pans until soft and golden brown. Puree the shallots and garlic together and let cool.

2. Let the butter sit out at room temperature until it softens.

3. Add all remaining ingredients. Whip until all ingredients are incorporated and butter is fully whipped.


Now guys I need your help. I have been dying to try this marinade, but I don't know what to do with the second half of the recipe. Now would I use the Roasted Shallot-Garlic Butter as part of the marinade? Or would I use this to cook with.

I really am in dire need my kids have been begging me for this, and the beef teryaki from Kona for the past month and I want to make this for them sometime this week. So if anyone could help I will be in debt to you.

[allyphoe]

I have been dying to try this marinade, but I don't know what to do with the second half of the recipe. Now would I use the Roasted Shallot-Garlic Butter as part of the marinade? Or would I use this to cook with.

I'd brush it on the meat after it was cooked, but before it was eaten. I think if you put it on during the cooking, the roasted garlic might scorch and turn bitter.

[lynninpa]

I'd brush it on the meat after it was cooked, but before it was eaten. I think if you put it on during the cooking, the roasted garlic might scorch and turn bitter.
I agree with allyphoe. :thumbsup2
Thanks, simbee, for posting this recipe. I have never had dinner at 'Ohana yet this sounds yummy!

[Simbee3]

I'd brush it on the meat after it was cooked, but before it was eaten. I think if you put it on during the cooking, the roasted garlic might scorch and turn bitter.

Thanks I will have to give it a try This weekend but will start the marinade on Thursday night.

I agree with allyphoe. :thumbsup2
Thanks, simbee, for posting this recipe. I have never had dinner at 'Ohana yet this sounds yummy!

No problem. You are definately welcome. If you have the chance to go to Ohana's I would go. We have gone everytime we have went to Disney and we love it.

[tiggerfan1]

I really am in dire need my kids have been begging me for this, and the beef teryaki from Kona for the past month and I want to make this for them sometime this week.

I haven't had any success finding Kona Cafe's beef teriyaki recipe, but I did find a couple of recipes for pineapple teriyaki glaze that may be similar to the Kona Cafe's glaze (the menu says that they use a pineapple teriyaki glaze). Unfortunately, I haven't had any luck finding the exact recipes for some of the recipe requests. :sad2: Here are the recipes (from cooks.com):

Pineapple Teriyaki Glaze I:

1 cup pineapple juice
1/4 cup brown sugar
1/4 cup honey
1/8 cup soy sauce
1 clove garlic, minced
1/4 tsp. ginger, minced

10 oz. sirloin strip steak


Combine all ingredients and marinate steak for 12 hours. Broil/grill steak to desired doneness. Brush glaze on steak before turning.

-------------------------------------------------------------------------------

This next recipe is actually a glaze for ribs, but I'm sure it will work just as well on steak.

Pineapple Teriyaki Glaze II:

1/4 cup pineapple juice
1/4 cup soy sauce
1/4 cup dry sherry
2 Tbsp. brown sugar
1 Tbsp. cornstarch
2 tsp. fresh grated ginger (or 1/2 tsp. ground ginger)
1 clove garlic, minced


In a small saucepan, combine all ingredients. Cook until thickened and bubbly, stirring frequently. Continue to stir for about 2 minutes more. Brush on steak during the last few minutes of grilling.

Makes about 3/4 cup of glaze.


Those types of glazes are pretty popular in Hawaii (where I'm originally from) and you can even get bottled pineapple teriyaki glazes (as well as other flavored glazes) from some Hawaii-based companies. Unfortunately, I don't think that I'm allowed to give out the company names on this site, so you'll have to do a google search. I hope this helps! :)

[Simbee3]

Thank you so much I will let you know how it came out. I am so sorry about the double and triple posts. Ever since the Dis switched servers I have been having so much trouble posting.

[llmurphy17]

I haven't had any success finding Kona Cafe's beef teriyaki recipe, but I did find a couple of recipes for pineapple teriyaki glaze that may be similar to the Kona Cafe's glaze (the menu says that they use a pineapple teriyaki glaze). Unfortunately, I haven't had any luck finding the exact recipes for some of the recipe requests. :sad2: Here are the recipes (from cooks.com):

Pineapple Teriyaki Glaze I:

1 cup pineapple juice
1/4 cup brown sugar
1/4 cup honey
1/8 cup soy sauce
1 clove garlic, minced
1/4 tsp. ginger, minced

10 oz. sirloin strip steak


Combine all ingredients and marinate steak for 12 hours. Broil/grill steak to desired doneness. Brush glaze on steak before turning.

-------------------------------------------------------------------------------

This next recipe is actually a glaze for ribs, but I'm sure it will work just as well on steak.

Pineapple Teriyaki Glaze II:

1/4 cup pineapple juice
1/4 cup soy sauce
1/4 cup dry sherry
2 Tbsp. brown sugar
1 Tbsp. cornstarch
2 tsp. fresh grated ginger (or 1/2 tsp. ground ginger)
1 clove garlic, minced


In a small saucepan, combine all ingredients. Cook until thickened and bubbly, stirring frequently. Continue to stir for about 2 minutes more. Brush on steak during the last few minutes of grilling.

Makes about 3/4 cup of glaze.


Those types of glazes are pretty popular in Hawaii (where I'm originally from) and you can even get bottled pineapple teriyaki glazes (as well as other flavored glazes) from some Hawaii-based companies. Unfortunately, I don't think that I'm allowed to give out the company names on this site, so you'll have to do a google search. I hope this helps! :)

Thanks for the recipes- they sound yummy. :upsidedow :upsidedow

[tiggerfan1]

Thank you so much I will let you know how it came out. I am so sorry about the double and triple posts. Ever since the Dis switched servers I have been having so much trouble posting.

You're welcome!! I hope it turns out great! :goodvibes

(By the way, you're not the only DISer to complain about multiple posts since the server switch. Apparently, it has been a problem for a lot of other people. :confused3 )

[lynninpa]

Pineapple Teriyaki Glazes
Thanks, tiggerfan! They do sound delish! :thumbsup2

[tiggerfan1]

Thanks for the recipes- they sound yummy. :upsidedow :upsidedow

Thanks, tiggerfan! They do sound delish! :thumbsup2

You're welcome! :goodvibes

[gismo1554]

Around here they are also called Hothouse Cucumbers. And they are generally wrapped in plastic whereas regular cucumbers aren't.

lol all ours come in plastic :D
Ill have a look and see what I can find

[gismo1554]

It's a ready-made pizza crust (Boboli is the brand name).

Ah that would make sense (did wonder about the pizza dough lol)

[gismo1554]

Here you go, gismo! :upsidedow

Chef Mickeys: PB & J Pizza



Thank you so so much! Been craving this for months!

[gismo1554]

Thanks for another great recipe, gismo! :upsidedow

No problem! Im sure I have some others hiding around here somewhere

[gismo1554]

I am sure everyone has this but...
Cheddar Cheese Soup
Canada Land, Epcot


OK finally got around to making this and it was officially fantastic. Left out the celery but it was gorgeous!

[lynninpa]

OK finally got around to making this and it was officially fantastic. Left out the celery but it was gorgeous!

Very cool, gismo! The perfect time of year for soups! :thumbsup2 One of these days I want to try the Crab & Corn Soup from CRT. :upsidedow

[disneyfav4ever]

Here's a recipe I used a few days ago;

Bourbon Steak Marinade - Yachtsman Steakhouse

1 Cup Bourbon
1 Cup Pineapple Juice
3/4 Cup Brown Sugar
2/3 Cup Soy Sauce
4 Cups Water

Mix all ingrediant, and marnade steaks 24 hours.

This recipe is enough for 12 steaks, so I only used a third of it for two pounds of steak, and that was enough.

[lynninpa]

Here's a recipe I used a few days ago;

Bourbon Steak Marinade - Yachtsman Steakhouse

1 Cup Bourbon
1 Cup Pineapple Juice
3/4 Cup Brown Sugar
2/3 Cup Soy Sauce
4 Cups Water

Mix all ingrediant, and marnade steaks 24 hours.

This recipe is enough for 12 steaks, so I only used a third of it for two pounds of steak, and that was enough.

Please tell us, disneyfav4ever-How did it turn out?! I also have the recipe for this marinade (as well as the Jack Daniels' Glaze from the YS) and noticed the ingredients are just a little bit different than the recipe you have. Just wondering how you liked it as I was planning on trying it soon. :upsidedow

[FFXDSNADDICT]

So I checked the list of recipes that were already on here and didn't see the two Im now determined to find.. Does anyone have The Tomato/Mozzarella salad or the French Onion Soup from the Concourse Steakhouse. Oh the email address I can use to request them. I know the Concourse is closing so I want to get these before it does close! THANK YOU SO MUCH!

[lynninpa]

So I checked the list of recipes that were already on here and didn't see the two Im now determined to find.. Does anyone have The Tomato/Mozzarella salad or the French Onion Soup from the Concourse Steakhouse. Oh the email address I can use to request them. I know the Concourse is closing so I want to get these before it does close! THANK YOU SO MUCH!

Here is the recipe for the Onion Soup from the Concourse Steakhouse. I will look around for the salad recipe for you, too, FFXDSNADDICT. :upsidedow

Concourse Steakhouse: Onion Soup

10 ounces beef consommé
5 each sweet onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces chicken broth
10 ounces apple cider may be replaced by chicken stock
1/2 loaf country bread
kosher salt to taste
white pepper to taste
1/2 cup grated gruyere cheese
6 each sliced provolone
6 oz scallions
5 each Spanish onions

Trim ends off each onion. Then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter is melted add a layer of onions and sprinkle with salt Repeat layering of onions and salt until all onions are in skillet. Do not stir. Leave the onions in the pot for 15-20 minutes. (Allow the onions to sweat down.) Stir occasionally until the onions are golden brown and reduce to approximately 2 cups.
This process will take about 45 min to an hour. Add enough wine to cover the onions and turn heat to high reducing the wine to a syrup consistency. Add consommé, chicken stock and the optional apple cider. Reduce heat and simmer for about 15-20 min. Add the scallions chopped. Cut the bread into fine slices and toast them.
Place the soup in 6 single oven proof bowls, top with crouton, provolone cheese and parmesan grated. Place in preheated oven 375 degrees. Bake until cheese has melted and is brown.

[gismo1554]

Very cool, gismo! The perfect time of year for soups! :thumbsup2 One of these days I want to try the Crab & Corn Soup from CRT. :upsidedow

lol well making french onion soup once Ive finished the cheese soup (made a little too much lol)

[lynninpa]

lol well making french onion soup once Ive finished the cheese soup (made a little too much lol)

Which Onion Soup recipe are you going to try, gismo?

[pixiemel]

lol well making french onion soup once Ive finished the cheese soup (made a little too much lol)

Is the Cheddar soup pretty easy to make? Also, can the recipe be halved since it makes so much? Thanks!:goodvibes

[TyRy]

Here is the recipe for the Onion Soup from the Concourse Steakhouse. I will look around for the salad recipe for you, too, FFXDSNADDICT. :upsidedow

Concourse Steakhouse: Onion Soup

10 ounces beef consommé
5 each sweet onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces chicken broth
10 ounces apple cider may be replaced by chicken stock
1/2 loaf country bread
kosher salt to taste
white pepper to taste
1/2 cup grated gruyere cheese
6 each sliced provolone
6 oz scallions
5 each Spanish onions


WOW- that has a whole lot more going on than the Chefs soup...seems odd as the Chefs soup was so much yummier!

[lynninpa]

WOW- that has a whole lot more going on than the Chefs soup...seems odd as the Chefs soup was so much yummier!
It's funny you should mention this as I just got online to add a note to the Onion Soup recipe from Bistro de Paris (page 33) After reading gismo's post above about onion soup, it reminded me that I needed to note on the Bistro recipe that the recipe is most likely incomplete. A fellow Diser pointed out that there is no mention of any beef bouillon which more than likely was just omitted by mistake :confused3

[lynninpa]

Restaurant Marrakesh: Beef Brewat Rolls

1 pound ground beef
1/2 medium onion, diced
1 ounce chopped coriander
1 ounce chopped parsley

Mix above ingredients and brown. Then add:

1/2 teaspoon cinnamon
1 pinch ginger
1 pinch saffron
1 teaspon salt
2 eggs, whipped
1 ounce peanut oil

Add to beef and herb mixture, cook fully, then cool.
Wrap 1 ounce of meat mixture in a bastilla leaf (similar to a phyllo pastry sheet, found in Middle Eastern grocery stores). Deep fry rolls. Sprinkle with powdered sugar and cinnamon.

[gismo1554]

Which Onion Soup recipe are you going to try, gismo?

Thinking french onion just cause I remember that being the nicer of the two but the Concourse one does sound good. Decisions decisions

[gismo1554]

Is the Cheddar soup pretty easy to make? Also, can the recipe be halved since it makes so much? Thanks!:goodvibes

Yes its really easy! Doesn't take long either which was great. I would say it can be halved quite simply. It did make a lot and I wish I had tried to half it cause Im going to be eating soup forever lol

[akalittleeva]

Yes its really easy! Doesn't take long either which was great. I would say it can be halved quite simply. It did make a lot and I wish I had tried to half it cause Im going to be eating soup forever lol

I always make a half batch - no problem...

[Simbee3]

I haven't had any success finding Kona Cafe's beef teriyaki recipe, but I did find a couple of recipes for pineapple teriyaki glaze that may be similar to the Kona Cafe's glaze (the menu says that they use a pineapple teriyaki glaze). Unfortunately, I haven't had any luck finding the exact recipes for some of the recipe requests. :sad2: Here are the recipes (from cooks.com):

Pineapple Teriyaki Glaze I:

1 cup pineapple juice
1/4 cup brown sugar
1/4 cup honey
1/8 cup soy sauce
1 clove garlic, minced
1/4 tsp. ginger, minced

10 oz. sirloin strip steak


Combine all ingredients and marinate steak for 12 hours. Broil/grill steak to desired doneness. Brush glaze on steak before turning.

-------------------------------------------------------------------------------

This next recipe is actually a glaze for ribs, but I'm sure it will work just as well on steak.

Pineapple Teriyaki Glaze II:

1/4 cup pineapple juice
1/4 cup soy sauce
1/4 cup dry sherry
2 Tbsp. brown sugar
1 Tbsp. cornstarch
2 tsp. fresh grated ginger (or 1/2 tsp. ground ginger)
1 clove garlic, minced


In a small saucepan, combine all ingredients. Cook until thickened and bubbly, stirring frequently. Continue to stir for about 2 minutes more. Brush on steak during the last few minutes of grilling.

Makes about 3/4 cup of glaze.


Those types of glazes are pretty popular in Hawaii (where I'm originally from) and you can even get bottled pineapple teriyaki glazes (as well as other flavored glazes) from some Hawaii-based companies. Unfortunately, I don't think that I'm allowed to give out the company names on this site, so you'll have to do a google search. I hope this helps! :)

I would like to say thank you again. I made this last night and my children and Disney's Grumpiest husband couldn't get enough. Though I did marinate the steak for 48 hours.
So now even Grumpy has been looking at this thread for recipes so we can have a Disney cooking night.
Keep up the good work.

[pixiemel]

Thanks Gismo and Akalittleeva! What (if anything) do you serve with this? Can this be a main dish?

[gismo1554]

Thanks Gismo and Akalittleeva! What (if anything) do you serve with this? Can this be a main dish?

I just served some fresh bread on the side as it was such a thick soup it was difficult to serve it with anything else

[pixiemel]

I just served some fresh bread on the side as it was such a thick soup it was difficult to serve it with anything else

Great-that's what I was hoping! I plan on making this soon! Thanks!

[akalittleeva]

Great-that's what I was hoping! I plan on making this soon! Thanks!

I just served a great bread, too - next time - I think I'm going to try the pretzel bread.

OT - I've just decided for Super Bowl this year, I'm going to do a Disney recipe theme - why not, eh - Cheddar Soup/Sticky Wings/Dalkey Duo/Spinach & Artichoke Dip and I might try to recreate No Way Jose Sundaes - should be some good eating!

[disneyfav4ever]

Please tell us, disneyfav4ever-How did it turn out?! I also have the recipe for this marinade (as well as the Jack Daniels' Glaze from the YS) and noticed the ingredients are just a little bit different than the recipe you have. Just wondering how you liked it as I was planning on trying it soon. :upsidedowI really liked it. I didn't use Jack Daniels, since I didn't have any of that on hand, I just used some kind of bourbon that we had on hand, (no idea what brand it was.) But it turned out very well. We had it marinating just over 24 hours, probably 27 or 28. Oh, and I also didn't have pineapple juice, so I used orange juice. I would love trying this again with Jack Daniels and pineapple juice.

[apostolic4life]

I really liked it. I didn't use Jack Daniels, since I didn't have any of that on hand, I just used some kind of bourbon that we had on hand, (no idea what brand it was.) But it turned out very well. We had it marinating just over 24 hours, probably 27 or 28. Oh, and I also didn't have pineapple juice, so I used orange juice. I would love trying this again with Jack Daniels and pineapple juice.

I would bet the brand of bourbon won't make a difference in the final product since the term "bourbon" is only applied to the corn mash type of whiskey produced in Kentucky. The standards for calling it "bourbon" are tightly watched in Kentucky........it is a point of pride for the state. Now the orange juice probably did alter the flavor, but the result was pleasing I bet. When I make teriyaki from scratch, I use both oj and/or pineapple juice depending on the meat or sometimes the spices I have on hand. Let us know how the recipe comes out with the pineapple.


:thumbsup2

[pixiemel]

I have looked all over Publix for passion fruit puree for the Passion Fruit tarts from Boma. Does anyone have an idea for a substitution or where to buy it?
We have Fresh Market grocery that I have not tried yet.

[disneyfav4ever]

I have looked all over Publix for passion fruit puree for the Passion Fruit tarts from Boma. Does anyone have an idea for a substitution or where to buy it?
We have Fresh Market grocery that I have not tried yet.That stuff is impossible to find. I recommend just using another tropical fruit puree.

[pixiemel]

That stuff is impossible to find. I recommend just using another tropical fruit puree.

Good idea-thanks!:goodvibes

[apostolic4life]

I have looked all over Publix for passion fruit puree for the Passion Fruit tarts from Boma. Does anyone have an idea for a substitution or where to buy it?
We have Fresh Market grocery that I have not tried yet.

Go check out your local international market......they often have these types of product as they are staples in foreign pantries.


:thumbsup2

[pixiemel]

Go check out your local international market......they often have these types of product as they are staples in foreign pantries.


:thumbsup2

Very good idea! Everyone is so nice and helpful here! The Cheddar Cheese Soup is simmering on the stove now, and it smells fabulous!!:goodvibes

[lynninpa]

I've just decided for Super Bowl this year, I'm going to do a Disney recipe theme - why not, eh - Cheddar Soup/Sticky Wings/Dalkey Duo/Spinach & Artichoke Dip and I might try to recreate No Way Jose Sundaes - should be some good eating!
You do know the rules for using any of the recipes in this thread, don't you, akalittleeva? You must invite all of us to your house to sample all of the great food! Just PM each of us with the date & time. ;)

[apostolic4life]

Very good idea! Everyone is so nice and helpful here! The Cheddar Cheese Soup is simmering on the stove now, and it smells fabulous!!:goodvibes


That sounds like an invitation: I will get in the car now and be there about 8am tomorrow to have a bowl of that soup for breakfast!:lmao:


:thumbsup2

[lynninpa]

Very good idea! Everyone is so nice and helpful here! The Cheddar Cheese Soup is simmering on the stove now, and it smells fabulous!!:goodvibes

:goodvibes I'm sure it will be delish, pixiemel!

[lynninpa]

That sounds like an invitation: I will get in the car now and be there about 8am tomorrow to have a bowl of that soup for breakfast!:lmao:


:thumbsup2

can you swing by and pick me up?! I'll even chip in for gas!

[lynninpa]

:wave2: The next recipe I am going to try is for the Prince Edward Island Mussels from Le Cellier (page 21) I have craved them often since the trip! The only problem is that I can not seem to find applewood bacon. I know I could substitute another bacon yet I really want to make it as close to Le Cellier's as I can! Any suggestions?

[tiggerfan1]

I would like to say thank you again. I made this last night and my children and Disney's Grumpiest husband couldn't get enough. Though I did marinate the steak for 48 hours.
So now even Grumpy has been looking at this thread for recipes so we can have a Disney cooking night.
Keep up the good work.

You're very welcome! I'm so glad that you and your family enjoyed it!! :) Did you save any for me? :rotfl:

[MissMet]

Anyone know where I can find a recipe from this year's F&W Festival? I can only find 2006 recipes. I have searched everywhere for the duck recipe I had from Peru. I'm on my annual low carb craze getting ready for my WDW trip & I'm dying to have that duck! :rolleyes:

If anyone has it or maybe knows where I can get it I would greatly appreciate it!!! :goodvibes

Thanks!

[lynninpa]

Anyone know where I can find a recipe from this year's F&W Festival? I can only find 2006 recipes. I have searched everywhere for the duck recipe I had from Peru. I'm on my annual low carb craze getting ready for my WDW trip & I'm dying to have that duck! :rolleyes:

If anyone has it or maybe knows where I can get it I would greatly appreciate it!!! :goodvibes

Thanks!

I will search around for you, MissMet, and also add it to the list of Requested Recipes. Hope I or a fellow Diser can find the recipe for you! :upsidedow

[MissMet]

I will search around for you, MissMet, and also add it to the list of Requested Recipes. Hope I or a fellow Diser can find the recipe for you! :upsidedow

Thanks so much! :)

[pixiemel]

The Cheddar Cheese Soup was delicious! I did half the recipe and it was exactly enough for the 4 of us. It was rich and hearty so the crusty bread was all that was needed! Thanks to you all!:goodvibes

[lynninpa]

The Cheddar Cheese Soup was delicious! I did half the recipe and it was exactly enough for the 4 of us. It was rich and hearty so the crusty bread was all that was needed! Thanks to you all!:goodvibes

:cool1:

[sunny_stace]

anyone have a recipe for macaroni au gratin from chefs de france?? Thanks! This was a fabulous list of recipes by the way! :)

[CruisinEars]

Hi all again,

Just thought I would update you on my ds's state report recipe. Well, we get to make a dessert afterall. :cool1: So I am going to use the key lime pie recipe posted here. Now I just need to find some key lime juice. :confused3

Thanks so much for sharing all these cool recipes.

[akalittleeva]

You do know the rules for using any of the recipes in this thread, don't you, akalittleeva? You must invite all of us to your house to sample all of the great food! Just PM each of us with the date & time. ;)

Sounds like fun! I'll get on that - the more the merrier!:goodvibes

[akalittleeva]

:wave2: The next recipe I am going to try is for the Prince Edward Island Mussels from Le Cellier (page 21) I have craved them often since the trip! The only problem is that I can not seem to find applewood bacon. I know I could substitute another bacon yet I really want to make it as close to Le Cellier's as I can! Any suggestions?

Sorry, no suggestions for the bacon, but I'm anxious to hear a review...

[ms.ojo]

I have been searching w/out any success for this most wonderful chowder. It was very cheesy and so smooth. The corn was very fresh and crisp.

Does anyone who subscribes to this thread have a contact at San Angel they could ask about the soup? Is it only made at certain times of year? I just looked at the menus out on AllEarsnet.com and this wasn't listed as an appetizer. I will be so crushed if not only can't I duplicate this wonderful dish at home...but if I can't have it when I'm at Disney anymore either!

Does anyone have an address I could write to San Angel for the recipe???

Thanks so much!:goodvibes I've tried all the links listed on the 1st pg of this thread and none of them had it listed either. I sure hope someone can help me.

[lynninpa]

anyone have a recipe for macaroni au gratin from chefs de france?? Thanks! This was a fabulous list of recipes by the way! :)

I believe this is "also known as" Gratin de Macaroni. I will add it to the Requested Recipes list. Hope I or a fellow Diser can find the recipe for you, sunny_stace! :upsidedow

[lynninpa]

Hi all again,

Just thought I would update you on my ds's state report recipe. Well, we get to make a dessert afterall. :cool1: So I am going to use the key lime pie recipe posted here. Now I just need to find some key lime juice. :confused3

Thanks so much for sharing all these cool recipes.
Good luck with the Key Lime Pie-as well as the rest of your son's report! :goodvibes

[lynninpa]

I have been searching w/out any success for this most wonderful chowder...
:wave2: I have been searching for this recipe for another Diser since September yet with no luck. Have you tried searching online by typing in "Crema de Elote" rather than "corn chowder?" Just a suggestion. I will also keep searching! :upsidedow

[ms.ojo]

:wave2: I have been searching for this recipe for another Diser since September yet with no luck. Have you tried searching online by typing in "Crema de Elote" rather than "corn chowder?" Just a suggestion. I will also keep searching! :upsidedow

Thank you so much! I hope you're successful. I'll try searching on crema de Elote too.

[stacy6552]

Can I put in a request? Back in 2000, I had this great breakfast at Spoodles. It was a part of their buffet and it was some kind of Bread pudding pir type of thing. Anyone? You'll be my hero!

[lynninpa]

Can I put in a request? Back in 2000, I had this great breakfast at Spoodles. It was a part of their buffet and it was some kind of Bread pudding pir type of thing. Anyone? You'll be my hero!
I'll look around and see what I can find, stacy, as well as add it to the list of Requested Recipes! Does anyone know what the name of this dish might be? :upsidedow

[lynninpa]

Florida Iced Tea :drinking1
Executive Chef Todd Baggett, Wolfgang Puck Cafe

3/4 oz Vodka
1/4 oz Gin
1/4 oz Rum
1/4 oz Triple Sec
Orange Juice to fill
Splash of Grenadine
Splash of Sprite

In a shaker, blend all ingredients. Shake well and serve over ice.

[PoohsHubby]

Florida Iced Tea :drinking1
Executive Chef Todd Baggett, Wolfgang Puck Cafe

3/4 oz Vodka
1/4 oz Gin
1/4 oz Rum
1/4 oz Triple Sec
Orange Juice to fill
Splash of Grenadine
Splash of Sprite

In a shaker, blend all ingredients. Shake well and serve over ice.

I just asked DH if it was possible that Florida's Iced Tea could be a drink without any tea? I'll be ordering one of those next time I'm in Florida :woohoo:

[lynninpa]

Here you go, Ari and Liv's mom! ;)

Boma: Pineapple Upside Down Cheescake
2 pounds Cream Cheese
1 cup Sugar
½ cup Whole Eggs
½ t. Vanilla Extract
½ t. Lemon Juice
¼ cup Heavy Cream
¼ cup Sour Cream

1 quarter of a Fresh Pineapple (peeled and cut into tidbits)
¼ cup Brown Sugar
½ cup Brown Sugar for bottom

Bottom Crust
1 cup White Chocolate (melted)
¼ cup Graham Cracker Crumbs

1. Cook diced pineapples in ¼ cup brown sugar in a saucepot until slightly translucent, about 5 minutes. Set aside to cool.

2. Prepare miniature muffin molds by spraying them with pan release. Place a small amount of brown sugar (from the ½ cup) in the bottom of each mold. Place some cooked pineapples to cover the bottom of each mold.

3. Prepare the cheesecake filling by creaming the sugar and cream cheese.

4. Add the eggs and vanilla extract, making sure you scrape the bottom of the bowl always, to avoid lumps.

5. Add the lemon juice, heavy cream, and sour cream.

6. Pour mixture into the molds over the pineapples, almost to the top.

7. Place the muffin mold on a sheet pan. Pour water halfway up the sheet pan to cook the cheesecakes in a water bath.

8. Bake in the oven for about 30-40 minutes in a 300o oven until the cheesecake is set.

9. Remove from the oven and pour out the water. Set aside to cool.

10. Melt the white chocolate slowly in the microwave and blend in the graham cracker crumbs completely. Spoon or pipe on top of each cheesecake. Place mold in cooler overnight.

11. Once the chocolate crumbs and the cheesecake have set, place mold upside down to release the cheesecakes with the pineapples on top.

[lynninpa]

I just asked DH if it was possible that Florida's Iced Tea could be a drink without any tea? I'll be ordering one of those next time I'm in Florida :woohoo:

:cool1:

[Ari and Liv's mom]

Awesome, I never would have guessed that the crust had white chocolate in it. It is so.....hard, for lack of a better word. I just really liked that it was not so crumbly, in fact I wasn't sure that the crust even had graham cracker crumbs in it. I guess the chocolate is what holds it together like that.

I can't wait to make this.
Thanks again.

[Ari and Liv's mom]

Does anyone have the reipe for the coconut dessert from Boma's? I don't know what it's called, but it was creamy and very good- almost like a pudding or mousse. I would love to make this for my mom.
Thank you.

[ilovecountry]

There's one from Hollywood & Vine that I want badly and I would love anyone who had it. It was a seafood pasta dish, they had huge chunks of crab, shrimp, and tons of other seafood (I'm not sure on the exact names of everything), then it was covered w/ a rich creamy sauce w/ angel hair pasta. It was to die for :love:

[FFXDSNADDICT]

Here is the recipe for the Onion Soup from the Concourse Steakhouse. I will look around for the salad recipe for you, too, FFXDSNADDICT. :upsidedow

Concourse Steakhouse: Onion Soup

10 ounces beef consommé
5 each sweet onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces chicken broth
10 ounces apple cider may be replaced by chicken stock
1/2 loaf country bread
kosher salt to taste
white pepper to taste
1/2 cup grated gruyere cheese
6 each sliced provolone
6 oz scallions
5 each Spanish onions

Trim ends off each onion. Then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter is melted add a layer of onions and sprinkle with salt Repeat layering of onions and salt until all onions are in skillet. Do not stir. Leave the onions in the pot for 15-20 minutes. (Allow the onions to sweat down.) Stir occasionally until the onions are golden brown and reduce to approximately 2 cups.
This process will take about 45 min to an hour. Add enough wine to cover the onions and turn heat to high reducing the wine to a syrup consistency. Add consommé, chicken stock and the optional apple cider. Reduce heat and simmer for about 15-20 min. Add the scallions chopped. Cut the bread into fine slices and toast them.
Place the soup in 6 single oven proof bowls, top with crouton, provolone cheese and parmesan grated. Place in preheated oven 375 degrees. Bake until cheese has melted and is brown.


THANK YOU SO MUCH...

[lynninpa]

Awesome, I never would have guessed that the crust had white chocolate in it. It is so.....hard, for lack of a better word. I just really liked that it was not so crumbly, in fact I wasn't sure that the crust even had graham cracker crumbs in it. I guess the chocolate is what holds it together like that.
I can't wait to make this.
Thanks again.

You are very welcome! Please come back and let us know how it turned out! :thumbsup2

[lynninpa]

THANK YOU SO MUCH...

You are most welcome! Please let us know how it turns out! Do you think you will be using the apple cider? Does sound interesting that way, doesn't it?! :upsidedow

[disneypofq05]

Hi everyone,
Does anyone have the recipe for the pina colada at O'hana/Poly. We've had it a couple of times and it's one of my favorites but I can't find the recipe anywhere. Thanks for any help.

[jets]

does anyone have the recipe for Kona's crab cakes?

Thanks
Robin

[lynninpa]

Hi everyone,
Does anyone have the recipe for the pina colada at O'hana/Poly. We've had it a couple of times and it's one of my favorites but I can't find the recipe anywhere. Thanks for any help.

Here you go, disneypofq05! :thumbsup2

Polynesian Resort: Pina Colada :drinking1

1 1/4 ounces rum
4 ounces pineapple juice
2 ounces coconut cream
1 ounce heavy cream
1 1/2 cups crushed ice
pineapple wedge

In a blender, combine rum, pineapple juice, coconut cream, and ice. Blend on high speed for about 1 minute. Strain into a 14 ounce cocktail glass. Garnish with pineapple wedge.

[lynninpa]

Does anyone have the reipe for the coconut dessert from Boma's? I don't know what it's called, but it was creamy and very good- almost like a pudding or mousse. I would love to make this for my mom.
Thank you.
Does anyone happen to know what the name of this dessert might be? :upsidedow I do have the recipe for the Cocomisu from Boma yet I doubt that is what Ari and Liv's mom is looking for. :upsidedow

[lynninpa]

There's one from Hollywood & Vine that I want badly and I would love anyone who had it. It was a seafood pasta dish, they had huge chunks of crab, shrimp, and tons of other seafood (I'm not sure on the exact names of everything), then it was covered w/ a rich creamy sauce w/ angel hair pasta. It was to die for :love:
Sounds yummy, ilovecountry! Hopefully I or a fellow Diser will be able to find the recipe for you. :thumbsup2

[disneypofq05]

Polynesian Resort: Pina Colada :drinking1

1 1/4 ounces rum
4 ounces pineapple juice
2 ounces coconut cream
1 ounce heavy cream
1 1/2 cups crushed ice
pineapple wedge

In a blender, combine rum, pineapple juice, coconut cream, and ice. Blend on high speed for about 1 minute. Strain into a 14 ounce cocktail glass. Garnish with pineapple wedge.

lynninpa, :wave2:
Thanks so much. I can't wait to make them!!! I'll let you know how they turn out! :banana: :yay:

[lynninpa]

does anyone have the recipe for Kona's crab cakes?

Thanks
Robin
My son just loves the crab cakes from Kona Cafe! I have added it to our list of Requested Recipes, which I and several other Disers check often. I need to update the lists now but will be back to searching for recipes later on today! :upsidedow

[lynninpa]

lynninpa, :wave2:
Thanks so much. I can't wait to make them!!! I'll let you know how they turn out! :banana: :yay:

Let me know how they turn out?! Obviously you have not read the rules for using any of the "adult beverage" recipes here on the Recipe Exchange! It clearly states that you must invite me over for cocktails. Please, everyone! Read the rules! :rotfl:

[lynninpa]

I know someone on the DisBoards has been searching for this recipe. I just wish I knew who it was so I could let them know I found the recipe. Hope whoever it is visits the Recipe Exchange! :upsidedow

Boma: Geelrys Rice

3 cups basmati rice
1/2 cup white onions (small dice)
2 Tbsps. olive oil
4 cups water
6 cinnamon sticks
1 tsp. cinnamon powder
1 cup golden raisins
1 cup granulated sugar
Salt to taste
Pepper to taste


1. In a small pot, saute the onions and spices in olive oil until the onions are translucent.
2. Add water and bring to a boil. Add rice and the rest of the ingredients and cover the pot.
3. Let it cook for about ten minutes then reduce the heat to medium and continue to cook for an additional 25 minutes.

Serve hot.

[GabbyMom]

subscribing

[lynninpa]

subscribing

Welcome! :upsidedow

[GabbyMom]

I can't wait to try the grapefruit cake and the strawberry soup. they sound great

[lynninpa]

I can't wait to try the grapefruit cake and the strawberry soup. they sound great
Please make sure to come back and let us know how they turned out, GabbyMom! ;)

[Tatania]

Hi Everyone,

I’m just back from 10 fabulous days in Orlando and WDW. As I get older, I’m not that big on the rides anymore but love hanging out there and enjoying the fine dining. I’ve gained about 10 pounds to show for it too and am hoping to get around to posting some dining reviews.

But my first stop is to my favorite thread – the recipe thread – because I took the request list along with me and managed to get several of the recipes. I also have written requests dropped off at the managers of restaurants I didn’t eat at BUT there is no question – you get a far better response when you actually eat at the place. One night I went to Kona Café and asked for the recipes on my request list. They told me to write it down and they’d give it to the chef. Then on the last night I had dinner there (the Tuna Oscar) and made the same request and got 4 recipes. Unfortunately the Tuna Oscar is still too new and they don’t have it written down yet.

I probably won't be able to get everything done tonight (I've been up since 4 am East Coast time), but can at least let you know what I have and what I'm waiting for.

First, however, I'm going to respond to a couple of the requests that came in since I left. I now have all the Disney recipe books and am thinking of doing a master index or something because currently I have to flip through 5 books plus my extensive private collection to find things.

For the person looking for the Lamb and Barley soup - this is the recipe from "Cooking with Mickey and the chefs of Walt Disney World".

Lamb and Barley Soup
Rose and Crown Pub & Dining Room, Chef Phillipe Cuenin
Serves 6 - 8 as a first course or 4 as a main course; makes about 9 cups

1 cup barley
12 ounces ground lamb
2 tablespoons canola or other vegetable oil
1 onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
5 cups chicken broth
3/4 cup milk
3 stalks celery, trimmed and finely chopped
2 medium carrots, peeled and finely chopped
1 medium turnip, peeled and finely chopped
6 tablespoons finely shredded fresh basil leaves or minced fresh parsley
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste

1. In a large pot of boiling salted water, cook the barley for 30 minutes, or according to package directions. Drain completely in a colander and set aside.
2. Meanwhile, in a 4 to 5 quart Dutch oven, cook the ground lamb over medium heat, stirring and breaking up the lamb with a spoon, for about 6 to 8 minutes, or until it is cooked through and no pinkness remains. With a slotted spoon, transfer the lamb to towels to drain. Pour off and discard any remaining fat.
3. In the same Dutch oven, heat the canola oil over medium heat until hot but not smoking. Add the onion and garlic and cook, stirring, about 5 minutes, or until the onion is softened. Stir in the flour and cook, stirring constantly, until lightly browned, about 5 minutes.
4. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the cooked barley, milk, celery, carrots, turnip, 1/4 cup fresh basil, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, about 25 minutes.
5. Serve the soup hot, garnished with remaining two tablespoons fresh basil.

[Tatania]

For the person who requested the Peru Duck

Arroz con Pato (Roast Duck with Cilantro Rice)
Epcot International Food and Wine Festival 2007, Peru
Serves 4

A 4 - 5 pound duck, cut into 8 serving pieces
1/4 cup fresh lemon juice
1 teaspoon ground cumin seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup canola oil
2 - 12 ounce bottles light beer
1 cup water
2 cups long grain rice
1 cup frozen defrosted peas
1 cup finely chopped fresh cilantro

1. Set the duck pieces in a shallow dish and rub in in the lemon juice, cumin, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate for six hours.
2. In a large heavy casserole, heat the oil over high heat until it hazes. Add the duck and brown it well on all sides. Drain off the fat from the casserole and add the beer and water. Bring liquid to a boil, reduce heat, cover and simmer for 45 minutes. Transfer the duck to the plate, cover and keep warm.
3. Pour the liquid off and strain and measure 3 1/2 cups. Pour the liquid back to the casserole and bring it to a boil. Stir in the rice, bring liquid back to a boil, reduce the heat and cook the rice for 20 minutes, covered.
4. Stir in the peas, cilantro, 1/2 teaspoon salt and 1/8 teaspoon pepper. Arrange the duck on the rice; cover the casserole and return it to low heat for a few minutes to heat the duck.
5. To serve, mound the rice and peas on a serving dish and arrange the duck pieces on top.

[DisneyRN51207]

Made the Clam Chowder from Cape May Cafe (Version 1) and it was delicious! Can't wait to have them make it for me again though!

[lynninpa]

Welcome Home, Tatania! :goodvibes

[lynninpa]

Made the Clam Chowder from Cape May Cafe (Version 1) and it was delicious! Can't wait to have them make it for me again though!
Thank you, DisneyRN, for letting us know how the chowder turned out! :cool1:

[Tatania]

Because it will take a couple days to transcribe the recipes I was given them going to let you know the results of my big “recipe search”.

First of all I generally let the wait staff known that I was making this request on behalf of the 50,000 members of the Disney Board and the very popular recipe exchange. That definitely gets everybody's attention. I also promised to post the names of the staff that were especially helpful.

San Angel Inn: I didn't eat there but talked to the manager, Joel, last Sunday and requested the recipes for the Corn Chowder (Crema de Elote, post 70) and the Chiles en Nogada (p. 230). He was very friendly and seemed genuinely willing to help. He said he would pass on the requests and e-mail me the recipes. I haven't heard anything back. I was asked to fill out survey for Disney when I get home and when I do it I'll make sure to remind them about these promised recipes.

Sci Fi Diner – Tony, my server was wonderful and brought me all the requested recipes, which included the 7 - Bean Chili (post 74 & 638), the BLT soup (post 85 & 638) and the Shrimp Penne Pasta (post 182).

Boma - when I presented the waiter was my request list he went to the kitchen and brought me a huge stack of printed recipes. Unfortunately, the M’Hencha and Melktart (p. 166) were not among them. He promised to pass on the requests to the kitchen along with my e-mail, but I'm still waiting for a response. He gave me the recipe for one of my favorite dishes – the Cinnamon Raisin Rice (Geery), but I see lynninpa already posted it.
Of the desserts, the only one I really enjoyed was the Cocomisu which is the fluffy coconut stuff served in the big bowl. It's the only coconut dessert I saw on the buffet. The Recipe follows because it's already all over the Internet. The Chocolate Mousse Crunch was too sweet for me, and the Zebra Domes and Melktarte were not to my taste. Interestingly, I found some of the recipes I made from Boma tasted better than what was on the buffet. Their Mulva Cake was hard and cold and not nearly as good as what I had made at home. I'll post the Mudslide Martini recipe I had at their bar.

Earl of Sandwich Bread – post 183 - this bread is brought in from the Open Hearth Bakery and reheated at the restaurant.

France Kiosk - Lemon Citrus Slush (post 236) - I walked into the restaurant holding the drink and asked for the recipe. The girl doing the seating left her post to take me into the restaurant and get me the recipe. That was very nice of her because it was lunchtime, there was a huge line of people waiting when she got back and I wasn't eating there.

Main Street Bakery – Citrus Layer Cake (post 49). The cake was not available in the bakery when I went and they were very busy so I didn't stick around. MK was crazy busy the day I went (the kids were still off school) so I didn't bother to go to Liberty Tree Tavern or Crystal Palace as I'd originally planned to request recipes. I was just happy to get out of the park and didn't go back to MK again.

California Grill - my waitress is close to Chef Jens as she studied in Germany - very close to where I studied and where Chef Jens lived. She guaranteed me she'd pass on my requests so I'm hopeful about getting the recipe for the Teriyaki BBQ sauce which is basically what the Tamarind BBQ sauce (which is on our request list) is. They no longer serve the Tamarind BBQ sauce but I was assured the two are virtually the same - except the tamarind is left out. I also requested the Honey Crunch Cake and the Caramel Apple Shooter which is one of 3 dishes that make up the “Caramel Apple” dessert. The shooter was the best - very original and so good! And yes, I had 2 desserts - all in the name of research of course!

Kona Café – I got all requested recipes except the Tuna Oscar as it’s too new. I’ll be posting Pan Asian Noodles, Nut Crusted Mahi Mahi (170) and Beef Teriyaki (676). I had the Caramel Banana Crème Brulée for dessert and it was heavenly. I also got the recipe for the Pomegranate Splash cocktail as it was very refreshing.

Le Cellier - their menu has changed considerably from what is posted online and only 2 of the requested recipes are still on the menu. My waitress hails from Vancouver (my hometown), and said they would e-mail me the recipes if they can retrieve them from the archives. I did get the Eiswein Martini (drinks are always the easiest to get), but am waiting for the Sweet Potato Puree, the Duck Confit and the Stir-fried Beef Tips.

Misc. recipes that were not requested:
I got “No Way Jose” from Beaches and Cream, Bongo’s Jungle Juice from Adventurers Club, Rote Grutze from the German Beer Cellar buffet, Banana Split Cake from the Boardwalk Café, The Pasta Salad, African Fruit Fool, Sun-dried Tomato Dressing, Ham and Cucumber Salad, and many more from Boma.







Cocomisu (Coconut Tiramisu)
from Boma, Animal Kingdom Lodge
Yield: 15 servings
Syrup
1 cup Sugar
2 cups Water
10 oz Coconut Puree
1 cup Kahlua Liquor
30 pieces Ladyfingers
3 lb Mascarpone Cheese
1 lb Powder Sugar
8 Egg Yolks
7 sheets Gelatin
10 oz Coconut Puree
½ can Coco Lopez
1 qt Heavy Cream
1 cup Toasted Coconut
Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua.
Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.
Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.
In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick.
Temper some of this mixture in the gelatin and put it back with the rest of the filling.
Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.
Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling.
Place another layer of ladyfingers, then ladle another layer of filling.
Smooth the top with a spatula, and then sprinkle the top with toasted coconut.

[gismo1554]

Thinking french onion just cause I remember that being the nicer of the two but the Concourse one does sound good. Decisions decisions

OK well my soup really didnt work :( Substituted the water for beef stock and it just tasted like gravy!

[gismo1554]

Good idea-thanks!:goodvibes

Or just buy passion fruits and scrap them out as the puree is just the inside bit

[lynninpa]

Tatania!

What can I say?! You are going to make many Disers very happy with the findings in your quest for Disney recipes! :cool1:
I have always wondered why recipes from Sci-Fi are so far & few between. I think you are in possession of more Sci-Fi recipes than anyone in history. Have you considered E-Bay? Just teasing.
You must have had a grand time on your recipe quest. I know I am jealous as it sounds like a wonderful adventure. To us Disney Foodies any way. ;)
I put little "Coming Soon!" notes on the recipes on the requested list that you will be sharing with us! heehee
Thanks again, Tatania! Looking forward to your next post!

-Amy

[lynninpa]

OK well my soup really didnt work :( Substituted the water for beef stock and it just tasted like gravy!
Oh, no! I am sorry to hear that, gismo! You used the recipe from Bistro, right?

[akalittleeva]

Can't wait to add all those recipes to my collection, Tatania! Thanks so much and great work! Very timely - I was planning to make the No Way Jose Sundaes for Super Bowl Sunday - now I won't have to fake it!

[Tatania]

When I've caught up on all the chores waiting for me today (plus I'm heading to the post office is morning), I'll start transcribing recipes. What's interesting about Sci-Fi Diner is that they have their recipes printed on little yellow postcards which you can mail out to friends. I wouldn't be surprised if other MK restaurants have the same. So for anybody visiting there, don't be shy about asking for the recipes.

Llyinpa - I wanted to give you the recipe of the New England Pot Roast from LTT (out of the Cooking with Mickey and the Disney Chefs) as you were asking about the cooking times. The cookbook version has different ingredients as well. Did your version comes from an online source or a different cookbook?

New England Pot Roast
Liberty Tree Tavern, MK
Serves 6

1/4 cup vegetable oil
3 pounds boneless beef shoulder roast
1/2 cup (1 stick) butter
2 cups large diced carrots
2 cups large diced celery
2 cups large diced onion
1/4 cup chopped garlic
2 tablespoons chopped fresh thyme
1 cup all-purpose flour
1 cup Burgundy wine
6 cups beef broth

1. Preheat oven to 350°F
2. Heat 1/4 cup oil in heavy pan, then brown the meat on all sides. Do not let it scorch.
3. Remove the meat and add butter. After butter has melted, add carrots, celery, onion, garlic, and fresh thyme. Sauté until vegetables are tender. Stir in the flour, and continue cooking until flour is lightly browned.
4. Stir in Burgundy wine and beef broth. Add the meat back into the pan.
5. Cover and bake for 40 minutes to 1 hour, or until meat is fork tender.

[lynninpa]

Llyinpa - I wanted to give you the recipe of the New England Pot Roast from LTT (out of the Cooking with Mickey and the Disney Chefs) as you were asking about the cooking times. The cookbook version has different ingredients as well. Did your version comes from an online source or a different cookbook?

...I've found the editing on the Disney cookbooks can be sloppy at times.
I am almost positive I found it online yet from someone who stated that it was copied word-for-word from the actual recipe they received from LTT. I just can not imagine NE Pot Roast that has not been cooking for at least four hours! But that's just me. :)
I agree about the editing on Disney cookbooks. This is also sometimes true about recipes people have gotten directly from restaurants. At times, ingredients are missing, cooking times can be off, etc

[tiggerfan1]

For the person who requested the Peru Duck

Arroz con Pato (Roast Duck with Cilantro Rice)
Epcot International Food and Wine Festival 2007, Peru


Oooh! Thank you so much for posting this recipe!! I was at the Food and Wine festival last November and this dish was definitely one of my favorites. (I wasn't the one who requested the recipe, though! :laughing:)
Thanks for sharing the other great recipes, too.

I'm glad you had a great time at WDW!!

[LUVMYTINK]

Sci Fi Diner – Tony, my server was wonderful and brought me all the requested recipes, the BLT soup (post 85 & 638) and the Shrimp Penne Pasta (post 182).



:worship: :worship: :worship: Thank you sooooooooo much for getting those recipes. I was just craving that soup again this weekend (cold & rainy, perfect soup weather)

[lynninpa]

WPC: Bikini Martini :drinking1
Executive Chef, Todd Baggett

1 & 1/2 oz Vox Vodka
1/2 oz Melon Liquor
Orange Juice, to fill
Cranberry Juice, to fill

In a shaker, blend all ingredients. Shake well and serve.

[Tatania]

BLT Soup
Sci-Fi Dine-In Theater, Disney Hollywood
Makes 6 servings

1 8-ounce can Tomato Basil Soup
6 strips bacon, cooked and chopped
6 ounces shredded lettuce
3 slices white bread (toasted and cut in ½)

Cook soup according to directions on can. After soup is cooked, ladle into a bowl. Place a half slice of toast on top of soup. Add 1 ounce of shredded lettuce on top of toast. And 1 ounce of chopped bacon on top of lettuce.


7-Bean Beef Chili
Sci-Fi Dine-In Theater, Disney Hollywood

2 pounds ground beef
1 tablespoon butter
1 medium Spanish onion, ¼ in dice
½ cup celery, ¼ in dice
1 small green pepper, ¼ in dice
1 small red pepper, ¼ in dice
1 medium clove garlic, minced
2 tablespoons chili powder
2 tablespoons cumin powder
1 1/2 teaspoon granulated garlic
1 1/4 teaspoon brown sugar
1 tablespoon Kosher salt
1 teaspoon ground black pepper
2 tablespoon ancho chili powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon BBQ sauce
2 1/2 cups diced tomatoes
1/4 cup tomato paste
1 1/4 cups V-8 juice
1 cup assorted heirloom beans
5 ounces Tillamook Cheddar Cheese, grated

Cook beans according to size and assortment with 2 bay leaves and 1 teaspoon kosher salt.
Melt butter in pan, add beef and brown. Drain off fat, add onions, peppers, celery, garlic, both chili powders, cumin, granulated garlic, brown sugar, salt, pepper, oregano and cook 20 to 30 minutes. Add rest of ingredients except beans and simmer for 1 hour. Add beans and bring up temperature. Serve on a fried tortilla shell and garnish with Tillamook cheddar cheese and salsa.


Shrimp Penne Pasta
Sci-Fi Dine-In Theater, Disney Hollywood (from Chef Lisa)
1 serving

2 ounces olive oil
1/2 ounce garlic, minced fine
1/4 ounce capers
3 ounces plum tomatoes, sliced
1 ounce spinach
1/4 ounce basil, stems removed
2 ounces wine, white
1 ounce asiago cheese, shredded
8 ounces Penne pasta
4 ounces shrimp, 21/25

Heat pasta in boiling water.
Start with hot pan. Add olive oil and shrimp. Sauté until shrimp is ½ cooked. Add garlic, capers and basil. Cook until garlic is a light brown; deglaze with white wine. Add drained Penne pasta, tomatoes, spinach. Cook until all ingredients are hot.

Tomato Soup - is the same as the BLT soup without the toppings. They use a premade Tomato Basil soup.

Thanks to Tony and Chef Lisa for supplying these.

[Tatania]

Mudslide Martini
Victoria Falls Lounge (this is on the general cocktail menu at all the bars)1 Drink

Pour equal parts of Vanilla Vodka, Bailey's Irish Cream, and Kahlúa over ice (in a one cup glass). Fill the glass with milk. Stir and then strain the drink into a martini glass.
The drink is not served with ice.

Peanut Butter Rice
from Boma, Animal Kingdom Lodge
Yield: 10 servings
½ pound Basmati Rice

Peanut Sauce
¼ pound Peanut Butter
¼ quart ( 1 cup) Coconut Milk
1/16 quart ( 2 ounces) Soy Sauce
1/8 t. Ground Ginger (dry)
1/8 t. Ground Coriander
¼ t. Granulated Garlic
1/16 quart ( 2 ounces) Sugar
1/8 t. Cayenne Pepper
1/8 bunch Parsley, rough chop

1. Cook the basmati rice according to package directions. (normally 1:1¼ liquid.)
2. To make the sauce: in a small pot, combine all the remaining ingredients. Mix well until smooth and heat to proper temperature of 145° or above. Taste and adjust seasonings.
3. At the Boma buffet, the rice and sauce are served separately, so each person can mix in as much or little as they want.


African Fruit Fool
Boma, Animal Kingdom Lodge
Serves 10

1 pineapple, peeled and diced
2 green apples, peeled and diced
1 mango, peeled and diced
1 papaya, small, peeled and diced
1 pound red seedless grapes, stamped
5 bananas, peeled and sliced
1 bottle sweetened shredded coconut (may be purchased at an Asian store or substituted with fresh coconut sliced - desiccated or shredded)
1.2 ounce vanilla extract
1 pound sweetened condensed milk
1 cup heavy cream

Combine all diced fruits. Mix vanilla and sweetened condensed milk. Whip heavy cream until stiff peaks form, then blend into above ingredients. Refrigerate and serve cold.


Lentils & Hearts of Palm Salad
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 4 servings

2 ounces Red Onion, diced
2 pounds Cooked Lentils (cook 20 minutes in salted boiling water)
1 pound Cherry Tomatoes
1 pound Hearts of Palm, sliced a quarter inch
1 ½ cups Sun Dried Tomato Dressing (see recipe below)
4 ounces Goat Cheese
¼ ounce Chives
4 ounces Toasted Almonds
To Taste Salt and Pepper

1. Drain lentils and hearts of palm well. Combine all salad ingredients and mix gently with the vinaigrette.*
2. Garnish with a light sprinkling of goat cheese mixed with chives, salt and pepper.
3. Top with lightly toasted almond slivers.

* Salad ingredients will taste better if left to sit overnight to give the flavors a change to develop. Add the garnish before serving.

Sun Dried Tomato Dressing
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 4 servings

½ cup Balsamic Vinegar
1 cup Olive Oil
½ tablespoon Coleman’s Mustard
½ ounce Sun Dried Tomatoes (soaked for 30 minutes in hot water)
2 teaspoons Celery Seeds
1 tablespoon Ground Coriander
To Taste Salt and Pepper

First blend soaked and drained sun dried tomatoes with vinegar, then add the other ingredients except for the olive oil. Drizzle olive oil in a slow steady stream while whisking or you may use a hand-held blender to emulsify dressing. Add celery seeds last.


Ham & Cucumber Salad with *Grano
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 10 servings

1/2 ounce chermoula
1/2 pound sour cream
1 fluid ounce Dijon mustard
1/2 fluid ounce honey
1 clove chopped garlic
salt and pepper, to taste
1/4 pound Grano (yields 8 pounds after cooking)
1/4 teaspoon ground coriander
5 fluid ounces tomato juice
2 cups water
1/2 pound julienne ham
3 pounds cucumbers, sliced
1 bunch watercress, roughly chopped
1/4 pound feta cheese, crumbled
1/2 pound Red Cabbage

Cook the Grano with tomato juice, water and coriander powder until tender (1 hour).
In a mixing bowl, stir sour cream, chermoula, Dijon mustard, honey, chopped garlic, and salt and pepper to make the dressing.
Assemble all remaining ingredients with the dressing.
* Grano (gra-NO) is probably unfamiliar to most Americans, since it's a new product in the United States. Grano is essentially polished durum wheat (a variety of wheat used to make pasta), and most reminiscent of barley. It has a golden hue and an appealing chewiness when cooked. Because the bran has been removed, the starch is more accessible, which means you can cook grano as you would Arborio rice for risotto. It provides a nice combination of texture and neutral flavor. Use grano in soups, stews, salads, and other dishes in which you might use a small pasta such as orzo. Grano has yet to appear on supermarket shelves, but is available at www.sunnylandmills.com.



*Pearl Couscous with Seafood
Boma, Animal Kingdom Lodge
Yield: 4 – 6 servings
1 quart (4 cups) Israeli (Pearl) Couscous
3 tablespoons Red Palm Oil or Olive Oil
1/4 cup Red Onion, diced
1 tablespoons Minced Garlic
½ cup Carrots, diced
4 cups Fish Stock
2 cups dry white wine
1 teaspoon Curry Powder
To taste, Red Pepper Flakes
1 tsp Turmeric
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound (1 stick) Unsalted Butter
2 Tbsp Chopped Flat Leaf Parsley
½ cup Tomatoes, diced

1. Add palm oil or olive oil to preheated heavy bottomed saucepan. Add couscous and toast lightly. Add onion, garlic, and carrots, stirring constantly.
2. Add enough fish stock and white wine to cover the couscous and let simmer. Add curry, turmeric, and red pepper flakes. Add scallops & shrimp.
3. Continue to add fish stock and white wine as the couscous absorbs all the liquid. Adjust seasoning. (Typically it will take four additions of fish stock to complete the dish.) When couscous is al dente, take off of heat and add diced butter, stirring continuously. Garnish with chopped flat leaf parsley and diced tomatoes.
Note: the method of preparation for this dish is patterned after the preparation method for classical Mediterranean risotto. The liquid in this dish is added in stages as the pro-couscous absorbs the fish stock and white wine.
* There are other versions online using mussels but this is the version now being served.

Am still waiting for the Melktarte and M'Hencha recipes to be sent :confused3

[Tatania]

I've had many versions of this classic North German recipe and this one was very good.

Rote Grütze (chilled fruit stew)
Biergarten Restaurant, Epcot

1/2 pound sour cherries, pitted (can use canned)
1/2 pound red currents
1/2 pound raspberries
1/2 pound strawberries, sliced
1/2 pound granulated sugar
8 ounces water
1/4 ounce gelatine powder
1 ounce corn starch

Clean and prepare all fruit, removing stems. In a large saucepan simmer red currents and sugar and half the water until slightly thickened. Then dissolve the gelatine in 2 ounces of the water. Place on the stove and heat until the gelatine dissolves. Then add the cornstarch to the remaining water and dissolve to make a smooth liquid. Slowly pour the dissolved gelatin, the cornstarch and ½ of the remaining fruit into the red current mixture stirring constantly. Reduce heat and simmer for about one minute. Portion into glasses and chill for at least one hour. The consistency should not be as firm as jello or as runny as custard, but just that perfect point between.
Serve topped with Vanilla Sauce, cream or half and half.

[Tatania]

http://www.diningindisney.com/images/nowayjose.jpg


“No Way José” Sundae
Beaches and Cream, Beach Club Resort
1 serving

2 scoops Chocolate Ice Cream
2 scoops Vanilla Ice Cream
1/2 cup Jif Smooth Peanut Butter
1/2 cup Hot Fudge Sauce (The restaurant brings in a topping that comes in a large plastic bag. My server didn't know what company makes it.)
1-2 tablespoons Peanut Butter Morsels
1-2 tablespoons Chocolate Morsels
Reddi-Wip (or good quality) Whipped Cream
Cherry

1. If you can find an ice cream glass to fit everything that is best, however a large bowl will do. Heat the peanut butter in the top of a double boiler until it’s liquid and pourable. Warm up the Hot Fudge Sauce.
2. Put a couple spoons of the Hot Fudge sauce at the bottom of the bowl. Then alternately add a few scoops of ice cream followed by some Peanut Butter Topping and Hot Fudge. Top it off with a generous amount of aeresol Whipped Cream and some Peanut Butter and Chocolate Morsels. Place a maraschino cherry on top and garnish the serving plate with more Peanut Butter & Chocolate morsels.
Note: Just like the cocktails, the wait staff don't actually use a measuring cup or anything for the amounts - which is why each sundae may be slightly different. Mine had the chocolate and peanut butter morsels added inside the bowl - not just sprinkled on top. Other sundaes may not have the fudge sauce at the bottom of the dish. When I make it home, I also plan to use more sauce than my sundae had.

[Tatania]

Banana Split Cake
from Chef Yoly Lazo, Pastry Sous Chef at Boardwalk Cafe
Disney Boardwalk Resort

Sponge Cake

32 oz egg yolk & 16 oz sugar, whipped to soft peak
8 each banana, mashed
16 oz walnuts
1/4 oz vanilla extract
32 oz egg whites, whipped to soft peaks
20 oz sugar
28 oz all-purpose, sifted
1/2 oz baking powder
1/4 oz baking soda

Whip egg yolks and sugar to soft peaks.
Mash together the banana, walnuts and vanilla.
Whip egg whites and sugar to soft peaks.
Gently combine egg yolks and banana mixture with egg whites.
Sift flour, baking powder and baking soda.
Fold into above ingredients
Bake in a sheet pan at 335 F for 15 min.

Cut roulade sponge in individual serving size rounds.
Layer sponge, sugar syrup, Banana Bavarian cream, sliced fresh bananas and top it with another roulade sponge.
Freeze. Then pull out frozen and top with whipped cream, sugared pecan nuts, caramel sauce, and chocolate sauce.
Note: When I had it it was served at room temperature.

[Tatania]

I am almost positive I found it online yet from someone who stated that it was copied word-for-word from the actual recipe they received from LTT. I just can not imagine NE Pot Roast that has not been cooking for at least four hours! But that's just me. :)
I agree about the editing on Disney cookbooks. This is also sometimes true about recipes people have gotten directly from restaurants. At times, ingredients are missing, cooking times can be off, etc

I found the pot roast recipe in the Delicious Disney cookbook as well (though it claims to be all new recipes, many are repeats from previous books) - and it's also like the one I posted. It's probably safe to assume that this is the official recipe.

PS - Just wanted to let everyone know that the Delicious Disney cookbook is printed on high-quality paper with great pictures but has no index! Since the recipes are not grouped in logical categories that means you're flipping through the book every single time to find things. I don't know what genius came up with that idea. They also repeat many recipes from the previous books. That's one thing I find disappointing about the 4 cookbooks currently in print - they repeat too many recipes.

[Tatania]

Lastly, I made the this for dinner tonight and it was very tasty and filling. I should have just made half the amount of the vinaigrette, because it makes far more than 1 cup. However, my son likes lots of dressing on his food so I'll use it all anyway. I made two versions of the vinaigrette: the original (for my son) and a low calorie version for myself (I cut the oil down by more than half). I had a tiny taste of the original and it's delicious but the low-calorie version is perfectly fine.
For anyone counting Weight Watchers points (like me) the salad is 5 points and 1/4 cup of the dressing is 4 points (IF you cut the olive oil from 1 cup to 1/3 cup).


Field Greens Salad with Grilled Salmon
Storyteller Café, Disney's Grand Californian Hotel, Disneyland
Serves 4

1 pound fresh green beans
1 pound salmon, cut into 4 equal pieces
Coarse salt and freshly ground black pepper
1 tablespoon olive oil
4 cups mixed spring greens
1 cup Honey Balsamic Vinaigrette (recipe follows)
1/3 cup orange zest
1/3 cup chopped chives

1. Plunge the green beans into boiling water or 5 minutes, until partly cooked. Drain and refresh in ice water. Set aside.
2. Season salmon wit salt and pepper, and brush with olive oil. Grill over medium-high heat about 5 min, just unyil done.
3. Divide greens and green beans equally on 4 plates. Place salmon on top of salad, drizzle with Honey Balsamic Vinaigrette. Garnish with orange zest and chives.

Honey Balsamic Vinaigrette
¼ cup honey
½ cup balsamic vinegar
1 cup olive oil
2 cloves garlic, chopped
2 shallots, minced
Course salt and freshly ground black pepper, to taste

[Glendamax]

What a great thread! But where is the list of DISers who will MAKE the dishes, and send them to my house? :confused3

[Tatania]

What a great thread! But where is the list of DISers who will MAKE the dishes, and send them to my house? :confused3

If you ever head over to the Pacific Northwest I'd be happy to have you over for a Disney dinner. Loved reading your trip report and really enjoyed my 10 day solo vacation as well.

[disneyfav4ever]

I think I am going to make this for dinner tomorrow night, Shrimp and Prosciutto Penne Pasta from the GF Cafe. If it works out, I'll post the recipe. :goodvibes

[lynninpa]

:cool1: Tatania! Fourteen new recipes! Your hard work is very much appreciated-I just wish I could toast you with one of those Mudslide Martinis! :goodvibes

[lynninpa]

I think I am going to make this for dinner tomorrow night, Shrimp and Prosciutto Penne Pasta from the GF Cafe. If it works out, I'll post the recipe. :goodvibes
Sounds yummy, disneyfav4ever! Please do post the recipe-and make sure to let us know how it turns out! :thumbsup2

[MAKHayes-DisneyDiva]

Subscribing! Can't wait to make the cheese soup from LC on p. 1.

[lynninpa]

Subscribing! Can't wait to make the cheese soup from LC on p. 1.
Welcome to the Recipe Exchange, DisneyDiva! Enjoy! :upsidedow

[tink774]

Hello everyone! I want to extend my thanks to each of you for making all of these recipes available, I'm looking forward to trying several of them! My BF is worried about the extra pounds he might put on from them, though. :lmao:

Now I have a question. My family and I recently dined for dinner at Kona Cafe, and we all went crazy for the mashed potatoes served on the side. They were probably the best that I've ever had! So I wanted to know if anyone could do me the huge favor of getting this recipe? Or, if the same recipe is used in another restaurant on or off Disney property and is already published, could anyone point me to it? Ever since eating those potatoes, I've been itching to try and prepare them! Any help would be most appreciated!

Thank you again for all of this hard work you've done putting this thread together!

[deekaypee]

Just got back from the Marathon Weekend. We didn't really concentrate on dining with an eye toward posting reviews (our attention was on the races), but we did ask for a few recipes. This is the first to come in:

50's Prime Time Cafe: Citrus Vinaigrette

Ingredients:

8 ounces Vinaigrette or Italian dressing 8 ounces
½ cup Orange Juice
1 ½ teaspoons Orange Juice Concentrate
2 teaspoons Sugar


Method:
Combine all ingredients together thoroughly.



______________________________________
It's a nice, fairly light but sweet vinaigrette that dressed up their simple house salad quite nicely.

P.S. I'm expecting some recipes from California Grill & Boma, so keep your fingers crossed. They're being sent to my DMIL, and I hope she remembers to pass them along.

[lynninpa]

Hello everyone! I want to extend my thanks to each of you for making all of these recipes available, I'm looking forward to trying several of them! My BF is worried about the extra pounds he might put on from them, though. :lmao:

Now I have a question. My family and I recently dined for dinner at Kona Cafe, and we all went crazy for the mashed potatoes served on the side. They were probably the best that I've ever had! So I wanted to know if anyone could do me the huge favor of getting this recipe? Or, if the same recipe is used in another restaurant on or off Disney property and is already published, could anyone point me to it? Ever since eating those potatoes, I've been itching to try and prepare them! Any help would be most appreciated!

Thank you again for all of this hard work you've done putting this thread together!

Glad to hear that you are enjoying the Recipe Exchange, tink! :upsidedow I don't think I myself have come across a recipe for the mashed potatoes at Kona Cafe yet I do know they use Yukon Gold potatoes. I will post your request on the Requested Recipes list! :upsidedow

[lynninpa]

50's Prime Time Cafe: Citrus Vinaigrette


Thank you for posting a recipe, deekaypee! Sounds yummy! :thumbsup2

[lynninpa]

This sounds really yummy to me-minus the capers! ;)

Spinach & Feta Spread
from Sci-Fi Dine-In Theater Restaurant

2 lb sour cream
1 lb mayo
pinch of black pepper
3 oz minced garlic
6 oz capers, washed
2.25 lb feta, crumbled
9 oz baby spinach, julienned
3 oz roasted red peppers, diced
15 oz walnuts, toasted

Mix together all ingredients and chill.

[MickeyWanaBe]

PS - Just wanted to let everyone know that the Delicious Disney cookbook is printed on high-quality paper with great pictures but has no index! Since the recipes are not grouped in logical categories that means you're flipping through the book every single time to find things. I don't know what genius came up with that idea. They also repeat many recipes from the previous books. That's one thing I find disappointing about the 4 cookbooks currently in print - they repeat too many recipes.

I also have all four cookbooks and it makes me nuts trying to find recipies! :eek:

BTW Thanks for all the new recipies!

[Glendamax]

If you ever head over to the Pacific Northwest I'd be happy to have you over for a Disney dinner. Loved reading your trip report and really enjoyed my 10 day solo vacation as well.
Glad you had a great time!

Don't be surprised the next time you hear a knock at your door! :rolleyes1

[Tatania]

P.S. I'm expecting some recipes from California Grill & Boma, so keep your fingers crossed. They're being sent to my DMIL, and I hope she remembers to pass them along.

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.

[disneyfav4ever]

1 lb Penne
2 tbsp Olive Oil
1 tbsp Garlic
10 oz Shrimp
1/2 cup Prosciutto, chopped
1/2 cup White Wine
1 cup Heavy Cream
1/2 cup Parmesan, grated
1/4 cup Basil, chopped
1/4 cup Tomato, diced

1) Cook pasta, drain, and keep warm.
2) Warm olive oil in a large skillet. Add garlic, shrimp, and prosciutto, and saute over medium heat for about three minutes, until shrimp are pink and firm.
3) Add white wine and simmer for one minute.
4) Stir in cream and cheese, gently fold in pasta.
5) Garnish with basil and tomatoes.

I made a few changes to the recipe. I did not use prosciutto, since I don't really care for it, and I also didn't use any tomato since none of the tomatoes at the store looked good. I did however add some asparagus, which I believe how it is served at the Grand Floridian Cafe, where this dish is served.

I also thought that the dish was kind of dry, and didn't have enough sauce, so I mixed in some sour cream, and that made it nice and creamy.

[lynninpa]

GF Cafe: Shrimp & Prosciutto Penne Pasta

Thank you, disneyfav4ever, for posting this recipe-and for adding your personal notes! :thumbsup2

[lynninpa]

Tatania: Thanks for the great drink recipes today! I've been craving that Mudslide Martini you posted the recipe for yesterday ;)

[upon-a-star]

I just learned grilled pound cake is no longer on the menu at Liberty Tree...anyone have a recipe?

Mary:surfweb:

[lynninpa]

I just learned grilled pound cake is no longer on the menu at Liberty Tree...anyone have a recipe?

Mary:surfweb:

:wave2: That is one of the recipes on our Requested Recipe List (page 15, post 222) I have not been able to find it yet if I or a fellow Diser finds the recipe, I will let you know, upon-a-star. :upsidedow

[CrazedDisFan]

Tatania,

Thank you sooooooooo much for all the great recipes! I need some Inniskillen to make that martini now. I could use 1 or 12 of them after my day at school today! (I work in Special Education)

Once again, lynninpa, thanks for all you do to keep this thread up-to-date!

[lynninpa]

Tatania,

Thank you sooooooooo much for all the great recipes! I need some Inniskillen to make that martini now. I could use 1 or 12 of them after my day at school today! (I work in Special Education)

Once again, lynninpa, thanks for all you do to keep this thread up-to-date!

1 or 12 of them, CrazedDisFan? Was that a typo or how you really feel? :rotfl: Heck, I was thinking about martinis by 10 am today. :lmao: Not only do we both love Disney and food, we also have something else in common-I work in Special Ed, too! :thumbsup2

[CrazedDisFan]

Nope, 1 or 12 was SOOOOO not a typo!

Today we had a situation that moved a male co-worker with 28 years experience to tears today. I came home and cried today, had I started at work it would have been never ending. Some people should not be allowed to procreate.

[Tatania]

Nope, 1 or 12 was SOOOOO not a typo!



I know whatever happened wasn't funny but your post had me smiling. The chocolate martini WAS very good but the being a huge milkshake fan I REALLY loved the bottomless milkshake at Whispering Canyon. Too bad I only had room for 2, LOL.

[Tatania]

I'll start transcribing the Kona Cafe requested recipes:

Macadamia Nut Encrusted Mahi-Mahi
Kona Café Restaurant, Polynesian Resort, Chef Michael Thompson
Yield: 6 portions

Mahi-Mahi
6 each 6-8 oz portions Mahi-Mahi
1 tablespoon Coleman’s Dry Mustard
1 teaspoon light brown sugar
1 tablespoon minced fresh ginger
1 medium onion, minced
1 clove garlic, peeled and thinly sliced
1 green onion, thinly sliced
1 cup Japanese soy sauce

Marinade Preparation
Combine the dry mustard with a little water to make a paste. Combine the mustard paste with the brown sugar, ginger, onions, garlic and Japanese soy sauce. Add the mahi-mahi portions.

Coating ingredients
1 1/2 cups all-purpose flour
1 cup crushed macadamia nuts
6 to 8 tablespoons clarified butter (or substitute vegetable oil)
4 tablespoons chopped cilantro
3 whole limes (or substitute 3 tablespoons lime or lemon juice)
4 tablespoons white wine (do not use “cooking wine”)
6 tablespoons unsalted butter, softened
2 tablespoons thick soy sauce

1. Combine the flour and the macadamia nuts and mix together.
2. Remove the mahi-mahi filets from the marinade and drain slightly.
3. Coat the mahi-mahi with the macadamia/flour mixture. If the mixture does not adhere, you may brush the fish was some of the marinade or a small amount of oil.
4. Put the clarified butter in a pan and heat until very hot but not smoking. Add the fish to the hot pan and sauté until done and golden brown, turning once. On average, fish requires 10 minutes of total cooking time for 1 inch thickness.
5. Remove the fish from the pan and place on a warmed platter. Keep the fish hot.
6. Using a paper towel, wipe out the sauté pan and return to heat.
7. Squeeze the lime juice into the pan and add the white wine. Bring to a boil and let reduce slightly. Add the cilantro and remove the pan from the heat. Immediately add the softened butter and swirl in the pan until the butter melts. The butter sauce should thicken slightly.
9. Pour the sauce over the mahi-mahi fillets. Drizzle the plate with the thick soy sauce.

[Tatania]

Pomegranate Splash
Tambu Lounge & General WDW Bar menu
1 serving

1.5 ounces Skyy Citrus Vodka
3/4 ounce PAMA Pomegranate liqueur
¾ - 1 ounce Monin Pomegranate Syrup
To fill - cranberry juice and soda water

Fill a tall glass with ice and add the liquers and syrup. Fill primarily with cranberry juice and a lesser amount of soda. Mix well so that the flavours are well blended and the soda is not the first thing you taste.

This is a wonderfully refreshing drink with a slightly tart taste.

[Tatania]

Bongo’s Jungle Juice
Adventurers Club, Pleasure Island (this is the mix the club uses. Obviously home users will use less).

1 bottle (750 ml) Captain Morgan's Spiced Rum
1 bottle Bacardi 151
1 bottle Banana liqueur
2 bottles Strawberry Daquiri Mix
2 bottles each: orange juice, pineapple juice, and cranberry juice.

Mix all the ingredients and serve in a tall glass over ice.
Cooks Note: this drink is very sweet and I would cut back on the Strawberry Daquiri Mix

[Tikitoi]

Tatania, I wanted to say Thank You for the Sci Fi Recipes, namely the 7 Bean Chili and the Tomato Soup. :goodvibes

[Prinny27]

Hi Everyone,

I’m just back from 10 fabulous days in Orlando and WDW. As I get older, I’m not that big on the rides anymore but love hanging out there and enjoying the fine dining. I’ve gained about 10 pounds to show for it too and am hoping to get around to posting some dining reviews.

But my first stop is to my favorite thread – the recipe thread – because I took the request list along with me and managed to get several of the recipes. I also have written requests dropped off at the managers of restaurants I didn’t eat at BUT there is no question – you get a far better response when you actually eat at the place. One night I went to Kona Café and asked for the recipes on my request list. They told me to write it down and they’d give it to the chef. Then on the last night I had dinner there (the Tuna Oscar) and made the same request and got 4 recipes. Unfortunately the Tuna Oscar is still too new and they don’t have it written down yet.

I probably won't be able to get everything done tonight (I've been up since 4 am East Coast time), but can at least let you know what I have and what I'm waiting for.

First, however, I'm going to respond to a couple of the requests that came in since I left. I now have all the Disney recipe books and am thinking of doing a master index or something because currently I have to flip through 5 books plus my extensive private collection to find things.

For the person looking for the Lamb and Barley soup - this is the recipe from "Cooking with Mickey and the chefs of Walt Disney World".

Lamb and Barley Soup
Rose and Crown Pub & Dining Room, Chef Phillipe Cuenin
Serves 6 - 8 as a first course or 4 as a main course; makes about 9 cups

1 cup barley
12 ounces ground lamb
2 tablespoons canola or other vegetable oil
1 onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
5 cups chicken broth
3/4 cup milk
3 stalks celery, trimmed and finely chopped
2 medium carrots, peeled and finely chopped
1 medium turnip, peeled and finely chopped
6 tablespoons finely shredded fresh basil leaves or minced fresh parsley
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste

1. In a large pot of boiling salted water, cook the barley for 30 minutes, or according to package directions. Drain completely in a colander and set aside.
2. Meanwhile, in a 4 to 5 quart Dutch oven, cook the ground lamb over medium heat, stirring and breaking up the lamb with a spoon, for about 6 to 8 minutes, or until it is cooked through and no pinkness remains. With a slotted spoon, transfer the lamb to towels to drain. Pour off and discard any remaining fat.
3. In the same Dutch oven, heat the canola oil over medium heat until hot but not smoking. Add the onion and garlic and cook, stirring, about 5 minutes, or until the onion is softened. Stir in the flour and cook, stirring constantly, until lightly browned, about 5 minutes.
4. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the cooked barley, milk, celery, carrots, turnip, 1/4 cup fresh basil, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, about 25 minutes.
5. Serve the soup hot, garnished with remaining two tablespoons fresh basil.

Thank you! I'm going to try this next weekend and see how this version of the recipe comes out!

[lynninpa]

Thank you, Tatania! You have once again made some Disers very happy-especially with the Mahi Mahi recipe from Kona Cafe! :thumbsup2

[Tatania]

I just learned grilled pound cake is no longer on the menu at Liberty Tree...anyone have a recipe?

Mary:surfweb:

BTW, when I dropped in at LTT in the hopes of getting some recipes I noticed that the "Sandwich From Around the World" (another request) was also no longer on the menu. The place was a total zoo that day so I left, but my feeling is it's harder to get recipes for things no longer on the menu because they have to dig into the archives.

BTW, I'm disappointed that I haven't heard back from any of the places that promised to send me recipes nor have I heard back from Guest Relations since my Email to them on Tuesday. Still have to transcribe the Beef Teriyaki and the Pan Asian Noodles.

[lynninpa]

Hi Tatania! I requested the recipe for the Mahi Mahi from Kona Cafe and never received it-yet the recipe for the Mussels appy from Le Cellier came within a couple of days. No rhyme or reason to it all I guess. ;) Yet you have gotten some much requested recipes! Hopefully doing our Grand Gathering in August I will be able to get new recipes, too.

[Tatania]

Beef Teriyaki
Kona Café, Polynesian Resort
Yield: sauce will serve 6 to 8 persons

Beef Teriyaki - Sauce
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

in a saucepan, bring all ingredients, except the cornstarch to a boil. Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander.

Vegetable Medley
2 zucchini, julienne
2 yellow squash, julienne
2 red pepper, julienne
1 red onion, julienne
1 carrot, cut in half, then on a bias
1 tablespoon sesame oil
1 tablespoon salt
1 teaspoon pepper
1 teaspoon sesame seeds

Heat sesame oil in a saucepan. Add vegetables to the pan and cook until soft. Add salt and pepper while cooking. Garnish with sesame seeds.

Mashed Potatoes
10 pounds Red Bliss potatoes, skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Boil the potatoes until tender. Mix all ingredients except potatoes in a mixer. Add the potatoes and mix well.

This is what was on the official recipe sheet but I wonder if the person who requested it could shed some light on the presentation? Was the beef stir-fried in the sauce and served next to the veggies and potatoes? Or was the beef mixed into the veggies after all was cooked? I also bet these are the mashed potatoes someone was asking about because on the "official menu from October" it says:

Beef Teriyaki $22.49
-10-oz. sirloin strip grilled with pineapple teriyaki glaze served with mashed yukon gold potatoes and stir-fried broccoli florets.

Interesting that the potatoes called for are Red Bliss and there's no broccoli mentioned in the vegetable medley!!