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

[lynninpa]

:wave2: Tatanina,
Thanks for the recipes from Kona Cafe! I know many have been searching for the recipe for the Beef Teriyaki! :thumbsup2

[lynninpa]

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.

I, too, am wondering about the recipe for the mashed potatoes. When we dined at Kona Cafe, we were told that they have always used Yukon Gold for their mashed potatoes. The menu that we were given also says Yukon Gold. Yet the recipe calls for Red Bliss potatoes. I am sure they would both be delicious yet those two potatoes do have different tastes. And the salt? 1/4 cup?! :scared:

[Simbee3]

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:



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

Thanks so much Tatiana. :worship:

[lynninpa]

Simbee3: I have a feeling you may soon be making the Beef Teriyaki from Kona Cafe?! :goodvibes Please do let us all know how it turns out!

[stellablue]

I was wondering if anyone has this recipe? Also, pics of this dessert?

I searched through the index on the first page of this thread and only found a pumpkin bread version.

TIA!

[lynninpa]

I was wondering if anyone has this recipe? Also, pics of this dessert?

I searched through the index on the first page of this thread and only found a pumpkin bread version.

TIA!
This recipe is on the list of Requested Recipes (page 15, post 222) If I or a fellow Diser finds the recipe and posts it, I will let you know, stellablue! :upsidedow

[Tatania]

I, too, am wondering about the recipe for the mashed potatoes. When we dined at Kona Cafe, we were told that they have always used Yukon Gold for their mashed potatoes. The menu that we were given also says Yukon Gold. Yet the recipe calls for Red Bliss potatoes. I am sure they would both be delicious yet those two potatoes do have different tastes. And the salt? 1/4 cup?! :scared:

I agree 1/4 cup seems high until you look at the amount of potatoes, butter and sour cream. 10 pounds of potatoes serves at least 20 (at 1/2 pound per person) so that's about 1/2 tsp salt per person - fairly normal for our tastes.

I bet the mashed potato recipe is done with both kinds of potatos.

[Tatania]

I made the Jiko Lentil and Kale Stew (p. 40) and I really like the French lentils as they don't get mushy. I cut back the oil by half so it was 5 WW Points per serving. It was a hearty and tasted good but but DS and I agreed it was not one of the "raves".
Same for the Fattoush Salad from Gasparilla Grill at Disney's Grand Floridian. The salad has the same kind of taste as Tabbouleh. Good but wouldn't go crazy about it. If anyone wants the recipe let me know.

[Tatania]

On the menu as: Pan Asian Noodles - Asian egg noodles with sliced chicken, pineapple, seasonal vegetables, and a housemade sweet and sour sauce $16.99; with shrimp $17.99

The recipe from Chef Thompson
Kona Pan-Asian Pasta with Shrimp or Chicken
Kona Café Restaurant, Polynesian Resort
Yield: 4 servings

12 ounces Chinese Egg Noodles (or enough for 4 persons)

Kona Asian Pasta – Shrimp/Chicken Marinade Ingredients
1 ¼ lbs. shrimp (or chicken), de-veined and cut into 1 inch size pieces
1 tablespoon Sake
1 teaspoon Lawry's seasoned salt
2 teaspoon cornstarch

Combine and mix well and the bowl, cover with plastic wrap and let it marinate overnight.

Pasta Sauce Ingredients
1 cup water
3/4 cup low-sodium soy sauce
1/3 cup Mirin
1 tablespoon black vinegar (substitute with balsamic vinegar for a subtle difference)
1 teaspoon garlic, finely minced
1 teaspoon shallots, finely minced
1 teaspoon lemon grass, finely grated
2 tablespoon cornstarch

Combine all ingredients in a saucepan, mix well, and bring to a boil. Stir and boil for1 minute. Can be made 2 days ahead of time and refrigerated.

Pasta Dish Ingredients
1 medium onion, julienne
1 medium carrot, julienne
4 ounces shiitake mushrooms, julienne
1 medium red pepper, julienne
1/2 pounds sugar snap snow peas
2 stalks medium celery, bite-size, cut on the bias
1 small head bok choy, rough chopped into bite size pieces are substitute with Napa cabbage

Boil water and cook egg noodles; while hot, set aside.
Cook shrimp or chicken in a hot wok with a little oil and julienne onion.
When shrimp or chicken is cooked, add remaining vegetables and stir-fry for 1 minute.
Add sauce and egg noodles and stir-fry for 1 minute.

This is a recipe for 4 dinners and most home woks will not fit all in one pan so you may have to divide the items in half to cook.


I didn't have this dish so does anyone know where the pineapple went? Was it served sliced on the side?

[stellablue]

This recipe is on the list of Requested Recipes (page 15, post 222) If I or a fellow Diser finds the recipe and posts it, I will let you know, stellablue! :upsidedow

Thanks so much! :goodvibes

[deekaypee]

Just received this email from California Grill:

Thank you for your request to have the Honey Crunch Cake and the Butternut Squash Ravioli from the California Grill. Unfortunately we are unable to provide this recipe to your for your enjoyment due to proprietary reasons. We have included the recipe for our Pork Tenderloin. We hope that you and your family will enjoy this dish.

It's particularly disappointing to me, as I was the vegetarian of the party & the butternut squash ravioli was delicious. I'll post the recipes for what they did send--the Pork Tenderloin--in the next posts.

[deekaypee]

Grilled Pork Tenderloin

Disney’s Contemporary Resort—California Grill

Yield: 4 servings

Ingredients


6 tablespoons olive oil
20 fresh sage leaves with stems
½ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper, or to taste
1 pound pork tenderloin, trimmed [ETA: The Excel Sheet that accompanied the recipe indicated a plating had 7 oz. of pork tenderloin, so you may wish to adjust your recipe accordingly. Thanks to Tatania for pointing this out!]
½ cup Mustard Butter (see recipe)
Garlic and Herb Polenta (see recipe)
1 cup Balsamic Mushroom Glaze (see recipe)


Method of Preparation


In a 10-inch skillet, heat ¼ cup of the olive oil over medium-high heat until hot but not smoking. Add 5 of the sage leaves and turn quickly, cooking for only 10 seconds; immediately, with a slotted spoon, transfer the sage leaves to paper towels to drain. Repeat with the remaining sage leaves. Set aside at room temperature until ready to serve.
On a plate, stir together the remaining 2 tablespoons of the olive oil, the salt, and the pepper. Completely coat the pork tenderloin with the olive oil mixture.
Preheat an empty 10-inch cast iron skillet over medium-high heat until very hot. Add the pork and sear, turning with tongs to brown all sides. Reduce the heat to medium and cook, turning frequently and basting occasionally with the Mustard Butter, for about 15 minutes, or just until the pork is cooked through. Set the pork aside, covered, on a cutting board, for 5 minutes to let the juices settle.
To serve, arrange the Garlic and Herb Polenta on 4 warm serving plates. Cut the pork loin crosswise into 20 thick slices and arrange 5 slices on each serving of polenta. Ladle the Balsamic Mushroom Glaze over the pork and top each serving with 5 leaves of fried sage.


Note: To make this entrée less complicated, omit one of the accessory dishes. You could serve the pork tenderloin with just the polenta or just the mushroom glaze.

Mustard Butter, Polenta, and Balsamic Mushroom Glaze recipes to follow.

[deekaypee]

Mustard Butter
Yield: 1/2 cup

Ingredients


6 tablespoons butter, softened
2 tablespoons Dijon mustard, at room temperature
2 tablespoons whole grain mustard (such as Pommery), at room temperature
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
⅛ teaspoon freshly ground pepper, or to taste


Method of Preparation


In a small bowl, with a fork, combine all ingredients.
Transfer the Mustard Butter to a small bowl and store, covered and chilled, for up to 2 weeks.

[deekaypee]

POLENTA :

YIELD: approx. 3 quarts

Ingredients


1/2 each Spanish onions; small dice
1 pint polenta
1 ½ cups heavy cream
1 ½ cups Asiago cheese (dry jack if in stock)
1 ½ cup water to adjust
43 ounces milk
1 ½ cups soft goat cheese (Laura Chenel)
8 ounces butter
2 Tbls. thyme; leaves, chop fine
4 Tbls. sage; chop fine
½ cup Kosher salt
1 tsp. . fresh ground black pepper
2 Tbls. roasted garlic


METHOD OF PREPARATION:

Sweat onions in 1 pound of butter until clear, then add heavy cream, milk, water to adjust, salt, and pepper. Bring to a boil and add polenta.
Reduce to a simmer and stir constantly, until bloom (ask what bloom looks like or demo). Once bloomed, remove from stove -top and stir constantly for 30-40 minutes or put in a 375° oven for 40 minutes.

While polenta is cooking, make a finishing kit. Open and break up goat cheese, cut 1 pound of butter into medium cubes, and chop thyme and sage into a 2-4 quart container.
After 30-40 minutes of cooking, add your finishing kit and adjust your seasonings.
Put into containers for service.


NOTES: Oven cooks polenta without any scorching and does seem to bloom better.

Finishing kit goes into polenta at the end of cooking, cannot be cooked any more once added.

Thyme and sage should be chopped rough to fine, a balance of in between.

Deekaypee notes: This is not the recipe that goes with the Pork Tenderloin, but was included with a list of attachments. The Garlic & Herb Polenta is the next recipe. Also, I'm not sure what "finishing kit" is--perhaps someone could explain, and I'd add the note to this post?

The recipe says: "While polenta is cooking, make a finishing kit. Open and break up goat cheese, cut 1 pound of butter into medium cubes, and chop thyme and sage into a 2-4 quart container.
After 30-40 minutes of cooking, add your finishing kit and adjust your seasonings. "

So my guess is the finishing kit is the cheese, butter and herbs. The thing is, the ingredients list calls for 8 ounces of butter and then all of sudden it says 1 pound. I'd use the lesser amount because 1 pound sounds like too much for 1 pint (which is approx. 1 pound or 2 cups) of polenta that already has 1.5cups of cream, 1.5 cups of Asiago and 5 1/3 cups of milk added to it.

The basic Italian polenta formula is 2 cups polenta to 2 cups cream, 4 cups broth and 3/4 cup cheese.

[deekaypee]

Garlic and Herb Polenta
Yield: 4 to 6 servings; makes about 3 cups

Ingredients


1 tablespoon olive oil
½ cup finely chopped onion
2 teaspoons Roasted Garlic puree (see recipe)
1¼ cups water
1¼ cups milk
1/3 cup heavy cream
½ cup yellow cornmeal
½ teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 tablespoons grated Asiago or Parmesan cheese
¼ cup crumbled soft mild goat cheese (such as Montrachet)
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh sage leaves
1 tablespoon chopped flat-leaf parsley for garnish


Method of Preparation

In a 3-quart saucepan, heat the olive oil over medium heat until hot but not smoking. Add the onions and cook, stirring, for 3 minutes, or until softened. Stir in the Roasted Garlic puree. Add the water, milk, and heavy cream and bring the mixture to a simmer over high heat.

Add the cornmeal in a slow steady stream, whisking constantly. Stir in the salt and pepper. Cook, stirring constantly, 15 to 20 minutes, or until thick and bubbling. Remove the saucepan from the heat and stir in the Asiago, goat cheese, thyme, and sage.


Preparation or Assembly

Serve the polenta hot, garnished with the parsley.



Roasted Garlic Puree

Ingredients


1 tablespoon olive oil
1 whole garlic head


Method of Preparation

Preheat oven to 400°F.
Cut off the stem and top third of 1 whole garlic head.
Place the garlic on a sheet of heavy-duty aluminum foil and drizzle with 1 tablespoon olive oil.
Wrap the garlic with foil, seal the edges tightly, and roast for 1 hour.
Remove the package from the oven, open carefully, and let the garlic cool slightly.
Scrape or squeeze out the pulp from the garlic cloves. You should get about 2 tablespoons roasted garlic puree from 1 head of garlic.

[deekaypee]

Balsamic Mushroom Glaze
Yield: 1 cup

Ingredients


½ pound cremini mushrooms
1 tablespoon olive oil
½ teaspoon coarse salt, or to taste
⅛ teasppon freshly ground pepper, or to taste
1 cup Zinfandel Glaze (see recipe)
3 tablespoons balsamic vinegar


Method of Preparation

Preheat oven to 400°F.
In a medium bowl, toss the mushrooms with the olive oil, salt, and pepper. Spread the mushrooms in a single layer and roast, turning once, for 7 to 8 minutes, or until softened and browned.
In a 2-quart saucepan, bring the Zinfandel Glaze to a simmer over medium heat. Add the mushrooms and the balsamic vinegar and simmer for 10 minutes.
Strain the sauce through a fine sieve into a bowl. Brush onto meat or poultry while roasting or grilling. Store the sauce, covered and chilled, for up to 1 week.



Zinfandel Glaze
Yield: 1 cup

Ingredients

1 cup Zinfandel wine
1 red onion, finely chopped
2 cups chicken broth
2 cups finely chopped mushrooms
2 sprigs fresh thyme
½ teaspoon cracked whole black peppercorns
¼ cup meat trimmings
3 tablespoons all-purpose flour


Method of Preparation

In a 2-quart saucepan, cook the wine and the onion over high heat for about 4 to 5 minutes, or until the liquid is reduced by half.
Add the broth, mushrooms, thyme, and peppercorns and reduce the liquid to about 1¼ cups.
Meanwhile, in a 10-inch skillet, brown the meat trimmings over medium heat. Add the flour and cook, stirring, for about 3 minutes, or until lightly browned.
Slowly whisk in the reduced wine mixture; cook, stirring, for 2 to 3 minutes, or until the mixture boils and thickens.
Strain the sauce through a fine sieve into a clean 1-quart saucepan; discard the solids. Use immediately or store, covered and chilled, for up to 1 week.

[inloveindisney]

anyone have a recipe for pina colada bread from Olivias cafe?

[Sandye1965]

Hello Everyone,
Does anyone know how to make the Pomegranate Drink that is served Ohana's? We had it for our Disneymoon last October '07 and I would love to have it for Valentine's Day to surprise my new husband. Please help, it would be greatly appreciated

http://i82.photobucket.com/albums/j266/grannyspictures/OurWedding100507144.jpg

[lynninpa]

Hello Everyone,
Does anyone know how to make the Pomegranate Drink that is served Ohana's? We had it for our Disneymoon last October '07 and I would love to have it for Valentine's Day to surprise my new husband. Please help, it would be greatly appreciated



What a beautiful wedding photo, Sandye1965! :goodvibes A fellow Diser just posted the recipe for the Pomegranate Splash served at the Polynesian and throughout Disney (page 67) Could this be the one you are looking for? :upsidedow

[lynninpa]

Kona Pan-Asian Pasta with Shrimp or Chicken

Thank you, Tatania! I know this is a very popular dish at Kona Cafe-maybe on our next trip I will try it! :upsidedow

[lynninpa]

California Grill Recipes

Thank you for the wonderful recipes from the California Grill, deekaypee! :cool1: I have added the Butternut Squash Ravioli (sounds wonderful, by the way!) to the Requested Recipes List. If I or a fellow Diser comes across the recipe, I will certainly let you know! :upsidedow

[lynninpa]

anyone have a recipe for pina colada bread from Olivias cafe?
I have added this to the Requested Recipes List (page 15, post 222) I have not been able to find it. Yet if I or a fellow Diser does, I will certainly let you know, inloveindisney! :upsidedow

[LisaBi]

What a wonderful thread! I just found it yesterday, and have finally managed to at least skim thru all 69 pages. I'm anxious to try some of the variations on the LeCelliar cheese soup. The version I made from a Disney cook book I bought was horrible. I also can't wait to try all the recipes I found here. Guess what goes on tomorrow's shopping list?

Two that I'd like to have are the DCL room-service lasagna and the DCL paninis from Goofey's Grill. I love fixing paninis, but can't remember what all was on those.

[antkim]

subscribing!!!!!

Anyone have the recipe for Stir-Fried Asian Noodles with Chicken from Kona Cafe???? Delicious!!

[lynninpa]

subscribing!!!!!

Anyone have the recipe for Stir-Fried Asian Noodles with Chicken from Kona Cafe???? Delicious!!

A fellow Diser just posted this recipe yesterday, antkim! It is on page 68. :thumbsup2

[4luvofthemouse]

*subscribing*

I just found this thread, and have only gone through a couple of recipes and already I'm starving! I have one of the Disney cook books but it doens't have everything in it.
I think my grocery list is going to be a little longer this week...:rotfl:

[PirateQueenButtars]

Does anyone have the recipe for Raglan Roads Scallop Forest??? PLEASE???

[Tatania]

Just received this email from California Grill:



It's particularly disappointing to me, as I was the vegetarian of the party & the butternut squash ravioli was delicious. I'll post the recipes for what they did send--the Pork Tenderloin--in the next posts.

Thanks so much for posting this DeeKayPee as it's slightly different from the recipe I had. One thing I'd note however, is that yours calls for 1 pound of pork for 4 people and mine calls for 1/3 to 1/2 pound pork PER person - so almost twice the amount. The Balsamic Mushroom Glaze recipe I had only called for Zinfadel and not "Zinfandel Glaze" so I'm sure yours is more accurate.

I know how disappointed you are feeling. I haven't heard back from any of the 4 restaurants who promised to send requests I left with them :mad:
I also know for sure that the Honey Crunch Cake recipe is now available as my server told me it's written down.
The one I'd love to have is the Caramel Apple Shooter dessert that's part of the "Caramel Apple" trio. It was amazing. I think I'll try and call the Grill and talk to my server as she was so nice.

[Tatania]

Hello Everyone,
Does anyone know how to make the Pomegranate Drink that is served Ohana's? We had it for our Disneymoon last October '07 and I would love to have it for Valentine's Day to surprise my new husband. Please help, it would be greatly appreciated


What a romantic picture!

The Pomegranate Splash was one of my favourite cocktails of all the ones I tried. I've made it twice now that I'm back and found that if I mix the ingredients before pouring into the ice-filled glass, it's better because it mixes more thouroughly. It has a wonderfully refreshing, slightly tart taste if it's the same one.

[Tatania]

I'm so sad that I no longer get notifications of updates to any of the Disboard threads I'm suscribed too. The threads are listed on my profile and the Emails are not going into my Spam box so any ideas what's causing this?

[Tatania]

Going to Kona Cafe was a last minute decision the night before I left - mainly because it was a last ditch attempt to get requested recipes. It turned out to be one of the best dining experiences in WDW as every dish was perfect. The dessert was truly heaven on a fork. It's funny, because I remember the taste of the food far better than I remember any of the ride or theme park experiences. I think all us foodies have that in common. ;)

Caramel Banana Crème Brulée
from Kona Cafe, Polynesian Resort
Yield: 8

16 oz Heavy Cream
*6 oz Caramel from the can
5 oz Egg yolks ( approx. 8 medium)
4 bananas & brown sugar & chocolate curl (Garnish)

1. In a sauce pot over the stove, heat the heavy cream and caramel and bring to a simmer. Turn off the heat and add the egg yolks to the heavy cream mix.
2. Wisk until all ingredients are incorporated.
3. Pour 7 ½ oz in each ramekin and bake in Baine Marie at 250 F for 1 hour and 25 minutes.
4. Chill for at least 2 hours.
5. Cut the bananas in half lengthwise and top each Crème Brulée with banana half and sprinkle with brown sugar. Torch with a butane kitchen torch. (They also added a long chocolate peel garnish.)


* I bet they mean Dolce de Leche and will try it with that.

[apostolic4life]

I'm so sad that I no longer get notifications of updates to any of the Disboard threads I'm suscribed too. The threads are listed on my profile and the Emails are not going into my Spam box so any ideas what's causing this?


I miss my daily updates too......there was a problem when they changed servers earlier this month, but they fixed it. Seems as though the problem has re-appeared over the last few days. I hope they get it fixed again!!!


:thumbsup2

[mkycrzy1971]

I'm so sad that I no longer get notifications of updates to any of the Disboard threads I'm suscribed too. The threads are listed on my profile and the Emails are not going into my Spam box so any ideas what's causing this?

I have not been getting them either...I am wondering if it has anything to do with the fact you cannot seem to do a search (at least I have not been able to) in the past couple of weeks...I have not been able to click on the "new post" button and get any results either...:confused3 ...I sure hope they get these problems worked out soon.:goodvibes

[my3disneygirls]

I have not been getting them either...I am wondering if it has anything to do with the fact you cannot seem to do a search (at least I have not been able to) in the past couple of weeks...I have not been able to click on the "new post" button and get any results either...:confused3 ...I sure hope they get these problems worked out soon.:goodvibes

I haven't been getting any alerts since the system changed over. I haven't been comming here lately, because it's hard to sift through all the posts and find the new ones. I really miss getting the emails. It made things so much easier.:sad2:

[deekaypee]

Thanks so much for posting this DeeKayPee as it's slightly different from the recipe I had. One thing I'd note however, is that yours calls for 1 pound of pork for 4 people and mine calls for 1/3 to 1/2 pound pork PER person - so almost twice the amount. The Balsamic Mushroom Glaze recipe I had only called for Zinfadel and not "Zinfandel Glaze" so I'm sure yours is more accurate.

I know how disappointed you are feeling. I haven't heard back from any of the 4 restaurants who promised to send requests I left with them :mad:
I also know for sure that the Honey Crunch Cake recipe is now available as my server told me it's written down.
The one I'd love to have is the Caramel Apple Shooter dessert that's part of the "Caramel Apple" trio. It was amazing. I think I'll try and call the Grill and talk to my server as she was so nice.

Thanks for the update; I'm hoping to track down the Honey Crunch Cake for my DMIL, who loved it. I took them on this trip & they were very impressed with all the "extra magic" I knew about (asking for recipes, riding at the front of the monorail, etc.). I'd love to bring the magic home.

You know, it's funny. I never even looked at the portion size of the meat--the vegetarian thing, probably--but that's what the amount called for in the recipe. However, in the Excel sheet that they attached to the email, the proportions for the dish are: 7 oz. pork tenderloin, 4 oz. polenta, 2 oz. sauted cremini mushrooms, and 1 oz. zin glaze. So it sounds like your recipe might have a more accurate portion size. I think I'll edit the recipe to note the discrepancy!

[TigerKat]

I haven't been getting any alerts since the system changed over. I haven't been comming here lately, because it's hard to sift through all the posts and find the new ones. I really miss getting the emails. It made things so much easier.:sad2:

I've been using the User CP to pull up my subscribed threads.

[lynninpa]

What a wonderful thread! I just found it yesterday, and have finally managed to at least skim thru all 69 pages. I'm anxious to try some of the variations on the LeCelliar cheese soup. The version I made from a Disney cook book I bought was horrible. I also can't wait to try all the recipes I found here. Guess what goes on tomorrow's shopping list?

Two that I'd like to have are the DCL room-service lasagna and the DCL paninis from Goofey's Grill. I love fixing paninis, but can't remember what all was on those.

Welcome to the Recipe Exchange, LisaBi! I will add these to the Requested Recipes list and will let you know if the recipes are found. :upsidedow

[lynninpa]

*subscribing*

I just found this thread, and have only gone through a couple of recipes and already I'm starving! I have one of the Disney cook books but it doens't have everything in it.
I think my grocery list is going to be a little longer this week...:rotfl:

Welcome, 4luvofthemouse! :thumbsup2

[lynninpa]

Does anyone have the recipe for Raglan Roads Scallop Forest??? PLEASE???

:wave2: Don't you just love Raglan Road, PirateQueenButtars?! Since RR is privately owned (aka not owned & run by Disney) the recipes can be tricky to find. Yet I will add it to the Requested Recipes list and if I or anyone else finds & posts the recipe, I will certainly let you know! :thumbsup2

[lynninpa]

Kona Cafe: Caramel Banana Creme Brulee


Thank you, Tatania!! :goodvibes

[lynninpa]

I've been using the User CP to pull up my subscribed threads.

Same here, Tigerkat! :upsidedow

[my3disneygirls]

I've been using the User CP to pull up my subscribed threads.

It's just a pain, because I end up reading through old posts to get to the new ones. I guess I'll have to change the format to newest first even though I prefer the other way.

BTW. I got this in an email alert. Wonder if it will still be working later on?:confused3

[lynninpa]

It's just a pain, because I end up reading through old posts to get to the new ones. I guess I'll have to change the format to newest first even though I prefer the other way.

:confused3
When you click on User CP and the list of the threads you are subscribed to comes up, you can click on the little arrow next to the Disers name under Last Post and it will take you straight to the last post. You may have to scroll back a bit yet at least this way it does not take you to the first post. Am I making any sense?! I hope this helps! :goodvibes

[lynninpa]

Tomorrow morning I will be trying the recipe for the Cinnamon Rolls from Main Street Bakery (page 32) :thumbsup2

[pyrxtc]

question about the bread pudding?.... It says to ad the butter to the eggs stuff but then says to put it on top. Which one do I do?

[minie_meese]

We've had this wonderful soup at Artist Point a number of times. My son made it for our Christmas Eve dinner and everyone loved it. There was some left when the main course (prime rib) was served and a few people used the soup as a sauce for the meat and raved about it.

This does take some work but it is worth it.


Smoky Portobello Mushroom Soup
Artist Point, Wilderness Lodge

Yield: 64 ounces; 8 servings

Ingredients

6 Medium Portobello Mushrooms
3 Medium Smoked Portobello Mushrooms (see instructions)
1/2 cup Sweet onions
1/2 cup Chardonnay
1 1/4 Qts. Heavy Cream
24 oz. Chicken broth
1 1/2 Tbsp Garlic, chopped
1 1/4 cup White Roux (equal parts of butter & flour; cook slowly over low heat)
To taste Salt & pepper, Croutons (see recipe), chive oil (see recipe), roasted ****ake mushrooms (see recipe),
chives cut for garnish

Steps

1. Clean the Portobellos by wiping them with a damp towel (do not wash!) Remove the mushroom gills
(slats on the underside to the caps.)
2. Sauté the onions lightly (to sweat.)
3. Add the unsmoked Mushrooms to the onions.
4. Add the garlic when the mushrooms are almost cooked.
5. Add the smoked mushrooms.
6. Add the Chardonnay and reduce by half.
7. Add the chicken broth and bring to a simmer.
8. Place in a blender or food processor in batches.
9. Add the heavy cream slowly and continue to blend.
10. Season to taste.
11. Place the mixture back into the pot.
12. Add the Roux and let simmer for 20 minutes.
13. Serve hot and garnish with croutons and roasted ****ake mushrooms, a dollop of sour cream, drizzle with chive old and cut chives.

Smoking Portobello mushrooms

* in a home smoker, place thick slices of Portobello mushrooms on the rack and cold smoke for one hour
* we use oak chips for our smoker

Croutons

1. Pre-heat the oven to 325-350 Fahrenheit
2. Cut 6 slices of your favorite bread into 3/4" squares.
3. Toss in a bowl with 1/4 cup melted butter.
4. Place on a baking sheet and season with salt and pepper to taste.
5. Bake at 325-350 Fahrenheit until brown.

Chive Oil

1. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives
2. Blend for 30 seconds and let rest for 1 hour
3. Strain through a fine sieve

Roasted ****ake Mushrooms

1. Thinly slice 2 cups of ****ake Mushrooms.
2. Toss with 2 Tablespoons of Olive Oil and a little salt and pepper.
3. Place on a baking sheet and roast in the oven at 375 Fahrenheit until crispy and golden brown.
4 Cool and set aside.

Sour Cream

1. Place a little sour cream in a bowl and whip it up by hand until smooth.
2. Set aside.

[Tatania]

Also, I'm not sure what "finishing kit" is--perhaps someone could explain, and I'd add the note to this post?

The recipe says: "While polenta is cooking, make a finishing kit. Open and break up goat cheese, cut 1 pound of butter into medium cubes, and chop thyme and sage into a 2-4 quart container.
After 30-40 minutes of cooking, add your finishing kit and adjust your seasonings. "

So my guess is the finishing kit is the cheese, butter and herbs. The thing is, the ingredients list calls for 8 ounces of butter and then all of sudden it says 1 pound. I'd use the lesser amount because 1 pound sounds like too much for 1 pint (which is approx. 1 pound or 2 cups) of polenta that already has 1.5cups of cream, 1.5 cups of Asiago and 5 1/3 cups of milk added to it.

The basic Italian polenta formula is 2 cups polenta to 2 cups cream, 4 cups broth and 3/4 cup cheese.

[rushing]

Thanks for the recipes.

[gismo1554]

I'm really craving one of those strawberry oolong slushies from the Joy of Tea stand in China. Anyone have the exact recipe on how to make it? Is it made with ice or with the actual frozen berries?

Anyone any ideas?

[gismo1554]

Oh, no! I am sorry to hear that, gismo! You used the recipe from Bistro, right?

Yep. I dont know if it would have tasted better if I had gone with the recipe without the beef stock or whether I just made the beef stock too concentrated but it wasnt nice

[gismo1554]

I'm so sad that I no longer get notifications of updates to any of the Disboard threads I'm suscribed too. The threads are listed on my profile and the Emails are not going into my Spam box so any ideas what's causing this?

I havent been for weeks so have to remember to come and check this thread

[deekaypee]

The recipe says: "While polenta is cooking, make a finishing kit. Open and break up goat cheese, cut 1 pound of butter into medium cubes, and chop thyme and sage into a 2-4 quart container.
After 30-40 minutes of cooking, add your finishing kit and adjust your seasonings. "

So my guess is the finishing kit is the cheese, butter and herbs. The thing is, the ingredients list calls for 8 ounces of butter and then all of sudden it says 1 pound. I'd use the lesser amount because 1 pound sounds like too much for 1 pint (which is approx. 1 pound or 2 cups) of polenta that already has 1.5cups of cream, 1.5 cups of Asiago and 5 1/3 cups of milk added to it.

The basic Italian polenta formula is 2 cups polenta to 2 cups cream, 4 cups broth and 3/4 cup cheese.

That's what I thought it must be, but I'm not much of a cook, so...:lmao: I guess I'm learning some culinary terms!

Thanks for the update on the butter, too. I've double-checked the recipes, which I just copied & pasted from the email, and there is that discrepancy. I'm kind of surprised to see such errors. I'm going to add your comments into the recipe so it's right there if people want to try it.

[lynninpa]

question about the bread pudding?.... It says to ad the butter to the eggs stuff but then says to put it on top. Which one do I do?
Are you referring to the Bread Pudding from Raglan Road, pyrxtc? I read the recipe yet did not notice it saying anything about putting butter on top?

[lynninpa]

Artist Point: Smoky Portobello Soup

I have heard so many rave reviews of this soup! Thanks for posting the recipe, minie_meese! :goodvibes

[lynninpa]

Thanks for the recipes.

Hope you enjoy the Recipe Exchange, rushing! :upsidedow

[WOODY13]

Are you referring to the Bread Pudding from Raglan Road, pyrxtc? I read the recipe yet did not notice it saying anything about putting butter on top?

I think pyrxtc was refering to the 1900 Park Fare recipe for bread pudding. It says to use the butter in two different places but doesn't show two amounts.

[lynninpa]

:wave2: I finally made the Cinnamon Rolls from Main Street Bakery! I cut the recipe in half and it made 12 large rolls. The only thing I changed was the amount of butter used to brush on the dough-I ended up using only about half (after already cutting the recipe in half) which was plenty in my opinion. The dough was wonderful to work with! They were simple and fun to make and came out great! :) However, next time I am going to use a more "traditional" cinnamon roll frosting to be more like the ones my husband loves from our local bakery.

[apostolic4life]

:wave2: I finally made the Cinnamon Rolls from Main Street Bakery! I cut the recipe in half and it made 12 large rolls. The only thing I changed was the amount of butter used to brush on the dough-I ended up using only about half (after already cutting the recipe in half) which was plenty in my opinion. The dough was wonderful to work with! They were simple and fun to make and came out great! :) However, next time I am going to use a more "traditional" cinnamon roll frosting to be more like the ones my husband loves from our local bakery.


Enough butter...........is there even such a thing???? :rotfl:

Was this dough a loose dough or tight dough? I prefer cinnamon rolls that start with a loose dough since they tend to come out lighter and fluffier. Just curious.


:thumbsup2

[lynninpa]

Enough butter...........is there even such a thing???? :rotfl:

Was this dough a loose dough or tight dough? I prefer cinnamon rolls that start with a loose dough since they tend to come out lighter and fluffier. Just curious.


:thumbsup2
I had all intention of using all of the butter ;) yet when it started to run off the edge I figured it was enough. heehee The dough was a bit loose and a little dryer then I expected yet was very smooth when rolling out. They came out light and fluffy yet with that yummy "denser" little center. :thumbsup2

[lynninpa]

I think pyrxtc was refering to the 1900 Park Fare recipe for bread pudding. It says to use the butter in two different places but doesn't show two amounts.

Oops! Anytime I hear someone mention Bread Pudding in Disney, my thoughts just go straight to Raglan Road. :rolleyes1

[Tatania]

I think pyrxtc was refering to the 1900 Park Fare recipe for bread pudding. It says to use the butter in two different places but doesn't show two amounts.

If that's the case, the recipe calls for 4 ounces (1 stick) of butter to one loaf of bread whereas most basic bread pudding recipes call for 1/2 to 1/4 stick for the pudding. I would use 1/2 the stick for the topping and 1/2 for the pudding.

[Tatania]

Yay!! I'm getting Email notifications again. Thanks for letting me know it was a board glitch.

I made the Caramel Banana Crème Brulée from Kona Cafe on Sunday and Ithink I left it baking to long as it was not quite as creamy as in the restaurant. I was watching the finale of the Amazing Race and didn't want to go to the kitchen, LOL.

I'm also very sure the Café version put the layer of caramel on the bottom (because I commented to the waitress on it) and the rest of the crème brulée was light colored. This one is caramel colored with everything mixed. This makes 8 very small servings – smaller than at the café. Lastly, if using a broiler I would do the bananas separately so the sugar is caramelized properly and the bananas not too raw. The taste is very good but not as good as the café.

[marc1477]

where is the cinnamon roll recipe from main st bakery at?????

i can sit and eat them all day.

[lynninpa]

where is the cinnamon roll recipe from main st bakery at?????

i can sit and eat them all day.

It was posted on page 32. Post 1 has a complete index of all recipes here on the Recipe Exchange :goodvibes

Disney Cinnamon Rolls

1/2 cup warm water
2 packages yeast
2 tablespoons sugar
1 (3 1/2 ounce) package instant vanilla pudding
2 cups milk
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1 cup unsalted butter, melted
2 cups brown sugar
2 tablespoons cinnamon

In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set
aside.

In large bowl, mix pudding according to package instructions with milk. To
this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast
mixture and blend well. Gradually add flour and knead until smooth. Place in
a very large greased bowl. Cover and let rise in a warm place until double
in size. Punch down and let rise again for second time.

Roll dough on a very large floured surface. Dough should roll out to a long
rectangle, about 34 x 21 inches in size. Take the 1 cup of melted butter and
spread over entire dough surface, using a pastry brush.

In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top
of buttered dough. Roll dough up like a jelly roll.

Measure dough every 2 inches and cut with a knife. Take each roll into the
palm of your hand and gently pack the roll (this keeps it from coming apart
during baking).

Place each roll in a buttered baking pan and allow to rise in a warm place
for about 20 minutes. Bake in a preheated 350ª oven until golden brown in
color, about 15-20 minutes. Frost rolls while still warm.

Since we are going to cheat, let's fo all the way with the frosting. I know
your children will love this production.

Cream Cheese Frosting
1 8-ounce package cream cheese, softened (room temperature)
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
3 cups powdered sugar
2 tablespoon milk

In mixing bowl, combine all ingredients and mix until smooth. Spread on the
very warm rolls. Enjoy!

[disney54us]

Hi, this is a great thread:goodvibes, except it makes me very hungry:laughing:. I use to have the recipe from Olivia's for there Shrimp & Artichoke dip. When we moved, I must have misplaced it. I have posted on the DVC boards hoping that someone over there would maybe have it and have received no replies. One of the threads that I go on regularly gave me the link to this one. I saw the dip from the SciFi, but that's not it. They had this on there menu for years, when we were there in Oct. of 06, new chef had taken it off the menu:confused3. It was served in a shallow baking dish w/ tomato basil 'chips' which were tomato/basil wraps brushed w/ oil and baked in the oven to make them crispy and cut into chips. If anyone has come across this recipe, I would love to have it again. Thanks:).

[Tatania]

Hi, this is a great thread:goodvibes, except it makes me very hungry:laughing:. I use to have the recipe from Olivia's for there Shrimp & Artichoke dip. When we moved, I must have misplaced it. I have posted on the DVC boards hoping that someone over there would maybe have it and have received no replies. One of the threads that I go on regularly gave me the link to this one. I saw the dip from the SciFi, but that's not it. They had this on there menu for years, when we were there in Oct. of 06, new chef had taken it off the menu:confused3. It was served in a shallow baking dish w/ tomato basil 'chips' which were tomato/basil wraps brushed w/ oil and baked in the oven to make them crispy and cut into chips. If anyone has come across this recipe, I would love to have it again. Thanks:).

The recipe isn't published in any of the 4 "Disney Cookbooks" but I'm wondering if it was in the "Olivia's Kitchen" cookbook apparently put out by the restuarant itself. Here are some selections from that cookbook but no dip:

http://disneyrecipes.homestead.com/okwrecipes.html

However, maybe someone still has the cookbook.

[Tatania]

Hi fellow Dis Recipe fans,

Good news from le Cellier today as Chef Albert Riviello has sent me 8 recipes. All except the sweet potato puree are in .xls format so will take a while to transcribe. He also says:

"The stir fry beef tips have been off of our menu for quite a while now and the only item that I could find was the sauce that we used for it which I have attached."

Mashed Sweet Potato
Le Cellier, courtesy of Albert Riviello, Sous Chef
Serving Size: 8 portions

1 pounds Idaho potato (peeled)
1 Pound sweet potato(peeled)
1/8 quart Unsalted butter
1 cup Cream Cheese
1-cup milk (warmed)
1-tablespoon kosher salt
Black Pepper to taste



Boil or Steam potatoes until tender. Using a Food mill or mixer, incorporate all ingredients together and adjust seasonings as necessary.

[Prinny27]

Does anyone have the recipes for the Oak-Grilled Filet and the Zebratini from Jiko? Thanks!

[lynninpa]

Olivia's: Shrimp & Artichoke Dip

Glad you are enjoying the Recipe Thread, disney54us! I have added your request to the list of Requested Recipes. If I or another Diser comes across the recipe and posts it, I will let you know! And thanks for the "recipe" on how to make Tomato Basil Chips! :thumbsup2

[disney54us]

The recipe isn't published in any of the 4 "Disney Cookbooks" but I'm wondering if it was in the "Olivia's Kitchen" cookbook apparently put out by the restuarant itself. Here are some selections from that cookbook but no dip:

http://disneyrecipes.homestead.com/okwrecipes.html

However, maybe someone still has the cookbook.

Thanks so much:goodvibes. I never new they had a cookbook:confused3.

Glad you are enjoying the Recipe Thread, disney54us! I have added your request to the list of Requested Recipes. If I or another Diser comes across the recipe and posts it, I will let you know! And thanks for the "recipe" on how to make Tomato Basil Chips! :thumbsup2

:thumbsup2 love it, though I don't know if my body will:laughing:! Thanks for adding it to the list, maybe someone will come up with it. If I do by some chance find it I will make sure to post it, since it is soo good on those Tomato Basil Chips!

[lynninpa]

Le Cellier: Mashed Sweet Potato


Thank you for yet another great recipe, Tatania! And more Le Cellier recipes to come?! "You Go Girl!!" heehee I have never used that phrase before! :rotfl:

[lynninpa]

Does anyone have the recipe for the Zebratini from Jiko? Thanks!

Here you go, Prinny! :thumbsup2

Jiko: Zebratini :drinking1

1 ounce Stoli vanilla vodka
1 ounce [B]Godiva white chocolate liqueur
1 ounce Frangelico
1 ounce Amarula cream liqueur
2 ounces (1 shot) [B]espresso
whipped cream, optional



Stripe a martini glass with chocolate syrup.
Combine first 4 ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into striped martini glass. Shake espresso shot in shaker with ice and strain into center of martini.
Top with a layer of whipped cream if desired.

[Prinny27]

Here you go, Prinny! :thumbsup2

Jiko: Zebratini :drinking1

1 ounce Stoli vanilla vodka
1 ounce [b]Godiva white chocolate liqueur
1 ounce Frangelico
1 ounce Amarula cream liqueur
2 ounces (1 shot) [b]espresso
whipped cream, optional



Stripe a martini glass with chocolate syrup.
Combine first 4 ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into striped martini glass. Shake espresso shot in shaker with ice and strain into center of martini.
Top with a layer of whipped cream if desired.

Thank you lynn! DH cannot wait to try this one. I'll let you know how it comes out this weekend.

[Prinny27]

Just realized I had this!

3/4 Cup ground breakfast sausage, chopped
3 Tbsp butter
3 Tbsp flour
1 1/2 cup milk
to taste salt
to taste pepper


Place the sausage and butter in a heavy saucepan. Melt the butter over medium heat.
Stir in the flour. Keep stirring for 2 minutes, this will remove the flour taste.
Slowly add the milk while stirring.
Bring to a boil. Boil for 1 minute, then reduce the heat.
Add the salt and pepper to taste.
Serve hot (over hot buttermilk biscuits).

[Tatania]

Does anyone have the recipes for the Oak-Grilled Filet from Jiko? Thanks!

The Oak-Grilled Filet Mignon is served on a bed of Macaroni and Cheese with a Red Wine Sauce.

Preheat an outdoor grill - preferably wood fired with oak wood to medium heat. Oil the grill and place steaks on the grill. Season the top side of each Filet Mignon with seasoning salt. Turn the filets before the heat pushes juices out the top (and continue to turn using this timing method throughout cooking). Season after each turn, 4 times per side. Continue turning until the steaks are done to your liking.


South African Red Wine Sauce
Jiko, Animal Kingdom Lodge
This sauce is served with Oak-Grilled Filet Mignon and Macaroni & Cheese.
Yield: 30 servings

1 recipe for Demi-Glace (see below)
1 recipe for Red Wine Sauce (see below)
1/2 cup red beet juice, fresh squeezed
1/4 pound butter
1/4 pound flour
2 TB kosher salt
1 tsp. fresh ground black pepper

Reduce the demi-glace and the red wine sauce by a quarter. Add in the fresh beet juice and bring the sauce to a quick boil. Add in the flour butter ("beurre Manie") and simmer for 5 minutes. Adjust the seasoning with kosher salt and black pepper.

Red Wine Sauce Yield: 1 1/2 quarts
3 bottles red wine, South African or your preference
10 garlic cloves
10 red peppercorns
10 black peppercorns
2 thyme sprigs
1 bay leaf
1 bottle port wine
1/4 cup pomegranate syrup
Place all the ingredients in a stainless steel pot and bring to a boil. Simmer for 2-3 hours and reduce by half. Strain through a chinois and chill. Keep refrigerated until ready to use.

Demi-Glace - Yield: 1 1/2 quarts
10 pounds veal bones, roasted
1 1/2 pounds Roma tomatoes, quartered
1 Spanish onion, large slice
1/2 pound celery stalks, cut 1-inch thick
10 garlic cloves
1/2 pound mushroom pieces, trim if you have to
1/4 pound tomato paste

In a 350º F oven, roast the veal bones until very well caramelized. Cut all the vegetables and roast them as well until nicely caramelized. Spread the tomato paste over the bones and vegetables and place all of them in a large stainless steel pot. Fill the pot with water and bring to a boil.
Simmer for 4-5 hours, then strain first through a large-hole chinois, and then again through a small-hole chinois.
Reduce all by half. Reserve, chilled and covered.

Macaroni and Cheese

Mornay Sauce

1/4 cup butter
1/4 cup flour
1 quart whole milk
1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone, fontina, and gruyere cheeses)

2 pounds elbow macaroni

1. Prepare the macaroni according to the directions on the package.
2. Make a roux with the flour and butter over low heat. Bring the milk to a simmer and work in the roux.
3. Add cheese and salt to taste. Pour over the macaroni and heat through in a moderate oven.

[lynninpa]

Thank you lynn! DH cannot wait to try this one. I'll let you know how it comes out this weekend.

Please do! It sounds yummy!! :thumbsup2

[lynninpa]

Whispering Canyon Cafe: Sausage Gravy

Thank you for posting a great recipe, Prinny! :upsidedow

[brandijo5]

Anyone have the recipe for Bacon and Cheese Potatoes from Chef Mickey's.

TIA

[Tatania]

Thanks for the Zebratini recipe. All I need is the Godiva's and I can give it a try. It sounds so yummy.

[Tatania]

Spiced Black Bean Cake - Roasted red pepper stuffed with black bean and corn dressing served with noodle salad and peanut sauce.
Le Cellier Steakhouse, courtesy of Albert Riviello, Sous Chef
1 serving

1 cup Thai Noodle Salad (recipe below)
1 red bell pepper
1 tsp. Arugula Pesto (recipe below)
1 cup Black Bean Cake (recipe below)
1 slice Pepper jack cheese (a derivative of Monterey Jack that combines spicy hot peppers for a zesty flavor)
1 slice black diamond cheddar

Roast bell pepper over open flame on grill. Peel skin.
Cut pepper in half, stuff with Black Bean Cake mixture.
Top with cheese. Bake in oven until cheese is melted.
Place noodle salad on plate, serve 2 stuffed pepper halves on top.
Drizzle arugula pesto around plate.

Thai Noodle Salad
Yield – 4 ½ – 5 cups

1 cup canola oil
1/2 cup chunky peanut butter
1/4 cup soy sauce
1/4 cup sesame oil
1/2 carrot, shredded
1/2 cup sweet chili sauce
2 cups udon noodles, cooked
1 tablespoon chives, chopped fine

Blend peanut butter, soy sauce & chili sauce in a bowl until smooth. Toss pasta with sauce; add chives and carrots. Serve immediately.

Arugula Pesto
Yield – 1 ¼ cups

*1 cup Extra Virgin olive oil
3 tablespoons Canola oil
1/4 cup fresh Arugula, packed tight
1 tablespoon garlic, minced
3 tablespoon Parmesan cheese, grated
1/8 cup pine nuts, toasted
Kosher salt and black pepper, to taste

Combine all ingredients except the olive oil in the robot coupe and process well. On low speed, add the olive oil until fully incorporated. Adjust seasoning with salt and pepper as/if needed.
Note: * I don't know if this is a typo though the recipe clearly states all these amounts. It seems like WAY too much oil as most pesto's use 4 cups packed leaves to 1 cup oil. I may write back to clarify this or assume he meant 1/4 cup olive oil to 1 cup arugula.

Black Bean Cake
Yield – 3.9 cups

1 can black beans, drained and rinsed
1 chipotle pepper, chopped
1 teaspoon fresh cilantro, chopped
1/4 cup red onion, diced
1/4 cup yellow frozen corn, sliced
1/4 teaspoon Tabasco sauce
1/8 teaspoon chives, julienned
Salt and black pepper to taste

Mix all the ingredients together.

[TheGoofyMama]

Caddy Cooler
Yield: 1 serving


1/2 cup orange juice 1/2 cup crushed ice
2 tablespoons pineapple juice Fresh mint sprig or
2/3 cup (6 ounces) frozen half an orange slice
strawberries Straw


Mix juices, strawberries and crushed ice in a blender for 15 seconds.
Serve in a 12-ounce glass. Garnish with mint sprig or half an orange slice. Serve with a straw.
NOTE: This recipe may be doubled in a blender for 2 servings.

[TheGoofyMama]

This one isn't as good as the one I previously posted but it has some old Disney recipes.

The boards won't allow me to post a link sooo I'll send the recipes in this way/

Disney Inn Recipes

Beverages


Banana Bogey
Yield: 1 serving


1 glass (8 ounces) crushed ice 1/2 peeled banana, sliced
2 ounces light rum 1/2 ounce rock candy syrup*
1 ounce creme de banana Straw


Blend all ingredients in a blender. Serve in an 8-10 ounce tall glass with a straw.
*Can be purchased where bar supplies are sold.


Caddy Cooler
Yield: 1 serving


1/2 cup orange juice 1/2 cup crushed ice
2 tablespoons pineapple juice Fresh mint sprig or
2/3 cup (6 ounces) frozen half an orange slice
strawberries Straw


Mix juices, strawberries and crushed ice in a blender for 15 seconds.
Serve in a 12-ounce glass. Garnish with mint sprig or half an orange slice. Serve with a straw.
NOTE: This recipe may be doubled in a blender for 2 servings.


Appetizers


Oysters Rockefeller
(Fresh Oysters Topped with Chopped Spinach and Mornay Sauce)
(This was also served at the Lake Buena Vista Club)
Yield: 4 servings


For 2 dozen raw oysters on the half shell, prepare the following amounts of Spinach Stuffing and Mornay Sauce.


Mornay Sauce


1 1/2 tablespoons melted butter 2 tablespoons grated Parmesan cheese
1 1/2 tablespoons flour 2 tablespoons cold butter, cut in small pieces
1 1/2 cups milk, heated
2 egg yolks
1/4 teaspoon salt


Combine melted butter and flour in a small saucepan and cook over low heat 6 to 8 minutes, stirring (do not brown). Add hot milk and stir until slightly thickened and smooth. Combine with egg yolks, beating well. Add salt. Cook for 2 minutes over very low heat, stirring constantly.
Remove from heat and add Parmesan cheese. Stir in butter a few pieces at a time until fully blended. Keep warm over hot, not boiling water. Makes 1 2/3 cups. If desired, Mornay Sauce may be prepared in advance. Refrigerate covered. When ready to assemble, reheat sauce over hot water.


Spinach Stuffing


1/4 cup chopped onion 1/4 teaspoon salt
1 tablespoon butter 1/4 teaspoon nutmeg
1 package (10 ounces) frozen 1 tablespoon Pernod or anisette
chopped spinach
1/4 cup coffee cream or half
and half


Sauté chopped onions in butter until golden brown. Add spinach and cook slowly for 10 minutes, stirring occasionally. Blend in cream, salt, nutmeg and Pernod. Makes 1 1/3 cups.


To Prepare Oysters Rockefeller


With a sharp knife cut oysters from shell. Leave oysters in shell. Top each with about a tablespoon of spinach stuffing, then with about the same amount of Mornay Sauce. Sprinkle with additional grated Parmesan cheese. Place on a baking sheet and bake at 400 F for 15 minutes until nicely browned. Serve very hot. Make 4 servings, 6 oysters each.
NOTE: If desired, oysters may be placed on a 1/2-inch thick bed of course salt for baking.

[TheGoofyMama]

Empress Lily Recipes

Beverages


Mark Twain Cocktail
Yield: 1 serving


2 ounces brandy 3/4 ounce lemon bar mix
1/2 ounce green creme de 1 1/4 ounces orange juice
menthe Superfine bar sugar
1/2 ounce Simple Syrup 4 ounces crushed ice
(see recipe below) Fresh mint sprig


Mix brandy, creme de menthe, simple syrup, lemon mix and orange juice. Rim a 12-ounce glass with superfine sugar. Add ice and brandy mixture. Garnish with mint sprig.


Mark Twain Cocktail Punch


11/4 quarts brandy 1/2 quart lemon bar mix
8 ounces green creme de 1 quart orange juice
menthe 1 gallon water
1/2 quart Simple Syrup Ice
(see recipe below)


Mix all ingredients in a large punch bowl. Add ice cubes to fill bowl. Makes about 45 5-ounce servings.


Simple Syrup
Combine 1 cup sugar ad 1 cup water in a small saucepan. Stir over low heat until sugar is dissolved. Bring to a boil and boil for 7 minutes. Cool. Makes 1 cup. Refrigerate any unused syrup in a covered container.


Empress Room


Appetizers


Sautéed Oysters
Yield: 4 servings


1 pint oysters 1/4 teaspoon Worcestershire sauce
1/2 cup flour 2 drops Tabasco sauce
2 eggs, beaten 1/3 cup Chablis wine
1 tablespoon water 1/8 teaspoon salt
1 cup dry bread crumbs 8 toast points
2/3 cup butter 2 tablespoons finely chopped parsley
1 garlic clove, chopped
4 tablespoons lemon juice


Drain oysters and pick out any pieces of shell. Dredge in flour, drip in eggs which have been mixed with water and then in crumbs. This may be done up to an hour in advance of cooking.
Heat butter in skillet with chopped garlic for 2 or 3 minutes. Add oysters and brown on both sides, about 2 minutes. Remove oysters and keep warm.
Add lemon juice, Worcestershire, Tabasco, wine and salt. Heat quickly over high heat. Place oysters on toast points and pour pan juices over oysters. Sprinkle with parsley.


Steerman's Quarters


Appetizers


Mushroom Appetizer
Yield: 2 Cups


3 tablespoons butter 1 tablespoon lemon juice
3 tablespoons minced shallots 1 tablespoon chopped parsley
1 dozen mushrooms, washed Salt and white pepper to taste
and sliced Toast points
1/2 cup Burgundy wine
1/2 cup canned brown gravy


Heat butter in a 9-inch skillet and sauté shallots until transparent. Add mushrooms and sauté until partially cooked, about 5 minutes. Add wine and cook until reduced by two thirds. Add gravy, lemon juice and parsley. Heat. Season to taste. Serve on toast points.


Soups


Lobster Bisque
Yield: 31/2 quarts


1 medium lobster, freshly boiled 4 quarts water
6 ounces tomato paste 3 ounces tomato paste
1/8 teaspoon freshly ground black pepper 2 cubes fish bouillon
1/2 cup onion 2 teaspoons salt
1/2 cup celery 1/8 teaspoon white pepper
1/2 cup carrots 1 cup butter
Croutons 3/4 cup flour


Remove meat from lobster shell and refrigerate. Crush lobster shells and put into a large baking pan. Mix in tomato paste, pepper, onion, celery and carrots. Bake at 350 F for 1 hour. Transfer to a large saucepot and add water, 3 ounces tomato paste, fish bouillon, salt and white pepper. Bring to a boil, cover and cook 1 hour.
Strain and discard solids. Melt butter in a medium skillet, add flour; cook and stir for 2 minutes. Using a whisk, continually stir lobster liquid, cooking until mixture is thickened. Dice refrigerated lobster into fairly small pieces and add to hot bisque. Serve with croutons.
NOTE: Bisque freezes well.

[TheGoofyMama]

Farmer's Market



Soups


Chicken Gumbo
Yield: 3 1/4 quarts


2 tablespoons margarine or 1 1/4 cup cooked rice
chicken fat 2 tablespoons cornstarch
1/2 cup diced onion 2 tablespoons water
1/4 cup all-purpose flour 1 1/2 cups sliced fresh okra
3 quarts chicken stock or 1 package (10 ounces)
3/4 pound (1 1/2 cups) diced sliced frozen okra, thawed
skinless raw chicken Salt and white pepper to taste
1/2 cup diced smoked ham


Heat margarine or chicken fat in large saucepot. Sauté onions until tender. Add flour; cook and stir 5 minutes. Blend in chicken stock and bring to a boil. Reduce heat to simmer and mix in chicken, ham and rice. Simmer 5 minutes to cook chicken. Dissolve cornstarch in water. Return soup to a boil and stir in cornstarch. Add okra and salt and pepper to taste and simmer until okra is cooked, about 5 to 7 minutes.

[TheGoofyMama]

King Stefan's Banquet Hall



Soups


Beef and Barley Soup
Yield: 12 cups
(This may still be served at Cinderella's Royal Table)


2/3 cup uncooked pearl barley 1 cup (about 1/4 pound) diced, cooked roast beef
1 teaspoon salt 10 cups water
4 cups boiling water 5 beef bouillon cubes
2 tablespoons margarine 2 chicken bouillon cubes
1 large onion, diced fine 1 teaspoon salt
1 large carrot, diced fine 1/4 teaspoons white pepper
2 teaspoons dried shallots or 1/4 teaspoons dried minced garlic
6 teaspoons fresh, chopped fine 1 tablespoon parsley flakes


Combine barley, salt and 4 cups boiling water in a saucepan and cook, covered, 30-40 minutes or until barley is soft. Drain in colander and rinse well with cold water. Set aside.
In a large saucepot, heat margarine and sauté onion, celery, carrot and shallots until soft, stirring occasionally. Add beef, 10 cups water, bouillon cubes, salt, pepper and garlic. Bring to a boil, reduce heat, and simmer covered for 15 minutes or until vegetables are tender. Add parsley flakes and barley and cook 10 minutes longer. If necessary, add additional water.



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[TheGoofyMama]

Lake Buena Visit Club Recipes



Appetizers


Les Huitres Sautees en Barquette
(Sautéed Oysters)
Yield: 2 servings


1 can (8 ounces) canned 1/2 tablespoon finely chopped garlic
oysters 1/3 cup Chablis wine
1/2 cup flour 1/8 teaspoon Worcestershire sauce
1 egg, slightly beaten 1/4 cup chopped fresh parsley
1/2 cup dry bread crumbs 2 bread gondolas (see recipe below)
1/2 cup butter
1 tablespoon finely chopped
shallots


Drain oysters. If there are small pieces of oyster, put them together with larger oysters to make the equivalent of 12 oysters. Dredge with flour, dip in beaten egg and then in crumbs. Let dry on Wax paper 10 minutes.
To cook, heat butter in a good sized skillet and fry breaded oysters, quickly, turning to brown both sides. Remove from skillet and keep hot.
Add shallots and garlic and cook for 2 or 3 minutes. Deglaze skillet with Chablis, scraping any crust from bottom. Add Worcestershire sauce and parsley to skillet. Arrange oysters in bread gondolas and pour sauce over oysters.


Bread Gondolas


Cut 2 slices 2 inches thick from unsliced bread. Cut off crusts using a very sharp knife and hollow out center, leaving sides and bottom about 1/2 inch thick.
Brush with melted butter. Toast at 375 F until lightly browned, 10 to 15 minutes.


Soups


Florida Chilled Citrus Soup
Yield: 20 6-ounces servings


10 cherries, stemless and seedless 1/4 whole lemon (rind left on, seeds removed)
2 cups canned peach slices 1/3 whole orange (rind left on, seeds removed)
2 cups canned figs 1 quart fresh orange juice
1 cup strawberries, hulled and washed 1/3 cup grenadine syrup
3/4 teaspoon cinnamon 1 cup sugar
2 cups water 1 teaspoon vanilla extract
1 quart orange sections


Combine cherries, peaches, figs, strawberries and cinnamon in food processor with steel blade. Process until pureed. Put into a large stainless steel or glass container and add water. Put orange sections in processor and puree. Add to fruit mixture. Process lemon and orange to fine texture and add to fruit in container. Stir in remaining ingredients. Chill from two hours or longer before serving.
Makes 1 gallon or 20 6-ounce servings. Refrigerate any unused portion.
NOTE: This recipe may be divided. It may also be frozen.


Avocado Soup
Yield: 1 quart


1 small onion 4 teaspoons instant chicken bouillon
2 cloves garlic 2 ripe avocados
1 teaspoon salt 2 ripe tomatoes
3 tablespoons lemon juice 1/4 cup dairy sour cream
1/16 teaspoon Tabasco 2 cups half and half
1 1/2 teaspoons Worcestershire sauce Additional dairy sour cream


Cut onion into quarters. Put with garlic, salt, lemon juice, Tabasco, Worcestershire sauce and bouillon in the food processor with steel blade. Process until smooth. Peel avocado, cut in pieces, and add thorough chute. Peel and cut up tomatoes and add through chute. Process until smooth. Pour into a bowl and stir in 1/4 cup sour cream and half and half. Chill well. Serve with a spoonful of sour cream.
NOTE: If a thinner soup is desired, thin with a well flavored chicken broth.


French Onion Soup
(Yield: 1 quart)


2 cups sliced Spanish onions 1/4 teaspoon granulated garlic powder
2 teaspoons margarine or salad oil 1/8 teaspoon yellow food coloring
2 3/4 cups water 1/4 teaspoon caramel food coloring
3 beef bouillon cubes 1 tablespoon dry sherry
2 chicken bouillon cubes Croutons
1/8 teaspoon white pepper Parmesan cheese
Salt to taste


Sauté onions in margarine or oil in a heavy 6-cup saucepot until golden brown, stirring often. Add water, bouillon cubes, pepper, salt if needed, garlic powder and food colorings. Bring to a boil and simmer, covered, 10 to 15 minutes. Add sherry and cook 2 minutes longer. Serve topped with croutons and grated Parmesan cheese.



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[TheGoofyMama]

Land Grille Room Recipes




Appetizers


Cheese Spread
Yield: 5 Cups


3 cups (12 ounces) Cheddar 1/4 cup heavy cream
cheese Dash Tabasco
1/2 cup (4 ounces) crumbled 1/8 teaspoon Worcestershire sauce
blue cheese 1/8 teaspoon paprika
1 package (8 ounces) cream Salt to taste
cheese
1/3 cup butter, softened


Have all ingredients at room temperature.
Cut Cheddar cheese into 1 inch cubes and process half of Cheddar with half of blue cheese into food processor with steel blade until smooth. Transfer to 11/2 quart bowl and process remaining Cheddar and blue cheese. Transfer to bowl. Cube cream cheese and add with butter, cream and seasonings to processor and process with steel blade until blended. Add to Cheddar mixture and mix until blended. Store, covered, in refrigerator, but serve at room temperature.


Cheese, Nut and Mushroom Ball
Yield: 50 balls


This recipe is made in several parts. The cheese filling can be made in advance. If made the day before, refrigerate, but bring to room temperature by the time you are ready to use.


Cheese, Nut, Mushroom Filling


8 ounces Swiss cheese, grated 1 teaspoon Worcestershire sauce
8 ounces Gruyere cheese, grated 1/2 cup drained, sliced, canned mushrooms
2 ounces Parmesan cheese, grated 1/8 teaspoon nutmeg
3/4 cup walnuts Salt and white pepper to taste


Mix together cheeses in a bowl. Add 1/3 at a time to food processor using steel blade and process until finely blended. Return to bowl when processed.
Add walnuts, Worcestershire sauce, mushrooms, nutmeg, salt and pepper to processor and process until blended. Add to cheeses and mix well. Set aside. Prepare Pate Choux.


Pate Choux


1/2 cup water 1/2 cup all-purpose flour
1/2 teaspoon salt 2 eggs
1/4 cup butter


Heat water, salt and butter to a rapid boil in a small saucepan. Add flour all at once, stirring continually until mixture forms a ball which pulls away from pan. Remove from heat. Add eggs one at a time, beating well after each addition. Continue beating until mixture breaks when a spoonful is pulled away from mass. Cool and mix with cheese, nut, mushroom filling. This makes 1 quart. Prepare Pate Dough.


Pate Dough


4 cups all-purpose flour 1 egg yolk
1/2 teaspoon salt 1 cup water (about)
3/4 cup butter


Blend flour, salt and butter with a pastry blender. With a fork stir in egg yolk and water until a firm ball is formed. Makes 21/2 pounds dough.


To Assemble Cheese, Nut and Mushroom Balls


Pinch off 1 tablespoon Pate Dough and flatten into a circle about 21/2 inches in diameter. Then pinch off about a teaspoon of the Pate Choux cheese mixture. Place in center of Pate Dough and wrap dough around filing. Roll as you would a meatball. Deep fry balls at 350 F for about 5 to 7 minutes or until brown. Makes 50. Any leftover filing and dough can be frozen for several weeks.


Soups


Clam and Corn Chowder
Yield: 7 cups


2 tablespoons butter 2 tablespoons flour
1 can (17 ounces) whole kernel corn 5 2/3 cups New England Clam Chowder (see below)
1/2 cup diced green pepper Salt and white pepper to taste


Heat butter in large saucepot and saute corn and green peppers lightly. Blend in flour and cook 2 or 3 minutes. Add New England Clam Chowder, salt and pepper, and cook and stir until hot.


New England Clam Chowder
(This recipe is from Cap'n Jack's Oyster Bar)
Yield: 11 3/4 cups


1 1/2 cups butter or margarine 3/4 diced green pepper, if desired
3/4 cup diced onions 1/8 teaspoon white pepper
2/3 cup diced celery 1/8 teaspoon ground thyme or to taste
1/2 cup all-purpose flour Salt to taste
4 cups hot milk 1 cup diced, cooked potatoes
3 cups clam juice
2 cups chopped or fresh clams or
2 cans (6 1/2 ounces each) canned
clams


Heat butter in a large saucepot and saute onions and celery until tender. Add flour; cook and stir 10 minutes. Gradually add hot milk, stirring with a whisk, until thickened and smooth.
Add clam juice and simmer 15 minutes. Add clams and green pepper, if desired, white pepper, thyme, salt to taste and potatoes. Cook 10 minutes longer.



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[TheGoofyMama]

Sunrise Terrace



Soups


Corn Chowder
Yield: 8 cups


1/2 cup margarine 1 can (16 or 17 ounces) whole kernel corn, undrained
1/2 cup finely chopped onion 3 cups hot milk
6 tablespoons flour 1 tablespoon sugar
4 chicken bouillon cubes 1/4 teaspoon white pepper
2 1/2 cups hot water
1 1/2 cups cubed cooked potatoes


Heat margarine in a large saucepot and cook onion until tender but not brown. Add flour; cook and stir for 5 minutes over low heat. Do not brown. Add bouillon cubes and hot water, stirring with a wisk to blend. Simmer for 5 minutes. Add remaining ingredients and bring to the boiling point.




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[TheGoofyMama]

Town Square Cafe




Soups


Chicken A La Reine Soup
(This was also served at the Coral Isle Cafe at the Polynesian)
Yield: 10 cups


1/4 cup margarine 1/3 cup finely diced red pepper or pimiento
1 cup finely diced onion 1 cup cooked rice
1 cup finely diced celery 1 cup finely diced cooked chicken breast
1 cup finely diced carrots 1 cup half and half, heated
1/3 cup all-purpose flour Salt and white pepper to taste
2 quarts (8 cups) chicken broth
1/3 cup finely diced green pepper


Heat margarine in a large saucepot and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over low heat 5 minutes.
Add green and red pepper or pimiento, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper. If all soup is not used when prepared, it may be frozen.



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[TheGoofyMama]

Verandah Restaurant Recipes



Soups


Chilled Strawberry Soup
Yield: 1 quart
(This was also served at Top of the World)


1 pint strawberries, washed, 1 cup half and half
hulls removed* 1/4 cup sugar
1 cup dairy sour cream 2 tablespoons dry white wine


Place strawberries in a blender or food processor. Process until well blended. Remove until well blended. Remove to bowl and add remaining ingredients. Mix well. Chill several hours or overnight.
*Or use 1 pound frozen whole strawberries, thawed, or two 10-ounce packages frozen strawberries in syrup (omit sugar in recipe).


Cauliflower Soup
Yield: 6 Cups


1 medium head fresh Salt and white pepper to taste
cauliflower 1/4 cup chopped fresh parsley
4 cups chicken broth
3/4 cup heavy cream or half and half


Clean cauliflower and cut up. Place in a saucepot and add chicken broth to 1/2 inch above cauliflower. Cover and simmer until tender, about 30 minutes. Remove about 1/2 cup cauliflower buds from liquid and set aside. Cool remaining cauliflower and broth 10 to 15 minutes. Then puree cauliflower in food processor using steel blade until smooth. Return to liquid, add cream or half and half, season to taste with salt and pepper and reheat. Mix parsley with reserved cauliflower and use to garnish each serving.

[Tatania]

Wow, that's a trip down memory lane for sure. Those recipes were all from the1986 edition of "Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes " and is an interesting reminder of how few of the original restaurants are still left at WDW.

Are the yahoo recipes new ones or recycled from the books and online sources?

[disney54us]

Hi, while still on the hunt for Olivia's Shrimp & Artichoke Dip, I came across several recipes that I do have. I'll list them if they are not duplicates and you are interested I'll be glad to post them:goodvibes.

Hoop-Dee-Doo Musical Revue Cornbread
Olivia's Crab Cakes
Pork Tenderloin
This is from DVC but in Hilton Head, served at The Edmund's Family low-Country Boil at Disney's Hilton Head Island Resort

Then I have a few recipes from Chef Dick at the Poly Concierge Tonga Building that he would serve during the 5-7 pm time frame.
2 are when they would have middle eastern night on Sat. These are from quite a few years back I would say more then 5 years ago.

cous cous salad
bean dip
both served w/pita bread

Tropical Fruit Salsa (this would have to be cute since he gave me the actual recipe which yields for 50-75.

Enjoying slowly going through this thread, makes me feel like I'm there:goodvibes.

[lynninpa]

Anyone have the recipe for Bacon and Cheese Potatoes from Chef Mickey's.

TIA
I will look around and also add it to the Requested Recipes list. If I or someone finds it, I will let you know, brandijo! :upsidedow

[lynninpa]

Hi, while still on the hunt for Olivia's Shrimp & Artichoke Dip, I came across several recipes that I do have. I'll list them if they are not duplicates and you are interested I'll be glad to post them:goodvibes.

Hoop-Dee-Doo Musical Revue Cornbread
Olivia's Crab Cakes
Pork Tenderloin
This is from DVC but in Hilton Head, served at The Edmund's Family low-Country Boil at Disney's Hilton Head Island Resort

Then I have a few recipes from Chef Dick at the Poly Concierge Tonga Building that he would serve during the 5-7 pm time frame.
2 are when they would have middle eastern night on Sat. These are from quite a few years back I would say more then 5 years ago.

cous cous salad
bean dip
both served w/pita bread

Tropical Fruit Salsa (this would have to be cute since he gave me the actual recipe which yields for 50-75.

Enjoying slowly going through this thread, makes me feel like I'm there:goodvibes.

:wave2: Glad you are enjoying the recipe thread, disney54us! :cool1: I think I can speak on behalf of all "Disney Foodies" here and say, "post away!!" :goodvibes

[Tatania]

Hi, while still on the hunt for Olivia's Shrimp & Artichoke Dip, I came across several recipes that I do have. I'll list them if they are not duplicates and you are interested I'll be glad to post them:goodvibes.

Hoop-Dee-Doo Musical Revue Cornbread
Olivia's Crab Cakes
Pork Tenderloin
This is from DVC but in Hilton Head, served at The Edmund's Family low-Country Boil at Disney's Hilton Head Island Resort

Then I have a few recipes from Chef Dick at the Poly Concierge Tonga Building that he would serve during the 5-7 pm time frame.
2 are when they would have middle eastern night on Sat. These are from quite a few years back I would say more then 5 years ago.

cous cous salad
bean dip
both served w/pita bread

Tropical Fruit Salsa (this would have to be cute since he gave me the actual recipe which yields for 50-75.

Enjoying slowly going through this thread, makes me feel like I'm there:goodvibes.

I'm always interested in a new pork loin recipe as it's an easy dinner to make. I have the recipe for the Bacon Wrapped Pork Tenderloin from Sonya's at Disney's Vero Beach Resort but not Hilton Head (where we're going in August for a week). Is the Edmund's Family low-Country Boil a giood restaurant?

I'd also love any recipes that were personally given by Chef Dick (or any Chef) because that's part of the thrill of Disney recipe collecting. Some people collect Disney pins, I collect recipes because I can do something with them afterwards, LOL.

[quiltymom]

Smoky Portobello Mushroom Soup
Artist Point, Wilderness Lodge



Smoking Portobello mushrooms

* in a home smoker, place thick slices of Portobello mushrooms on the rack and cold smoke for one hour
* we use oak chips for our smoker



Do you think that a bit of Liquid Smoke would do the same thing? I don't have a smoker, even though I know that I could rig something up in my grill.

Any thoughts?

[lynninpa]

Le Cellier: Spiced Black Bean Cake

Sounds quite interesting, Tatania! Thank you! :goodvibes

[disney54us]

:wave2: Glad you are enjoying the recipe thread, disney54us! :cool1: I think I can speak on behalf of all "Disney Foodies" here and say, "post away!!" :goodvibes

Thanks, I might not get it all posted at once but here goes!


I'm always interested in a new pork loin recipe as it's an easy dinner to make. I have the recipe for the Bacon Wrapped Pork Tenderloin from Sonya's at Disney's Vero Beach Resort but not Hilton Head (where we're going in August for a week). Is the Edmund's Family low-Country Boil a giood restaurant?

I'd also love any recipes that were personally given by Chef Dick (or any Chef) because that's part of the thrill of Disney recipe collecting. Some people collect Disney pins, I collect recipes because I can do something with them afterwards, LOL.

I've never been, so try the tenderloin first and judge:laughing:. Would love, to know more about the resort so please do report when you come back:thumbsup2 .
Chef Dick, is a great person. I hope he's still there (haven't been there in a couple of years) last time though he was. He carves all different shapes and animals from fruit and veggies. All the kids loved to go down there in the off hours and sit around and he would show them how, then he would use their "creations" around the lounge to accent the food:goodvibes. They were always so proud.

[disney54us]

PORK TENDERLOIN
Served at The Edmund's Family Low-Country Boil at
Disney's Hilton Head Island Resort

1/2 cup apple cider vinegar
1 cup brown sugar
1 tbs. garlic powder
2 tsp. ground black pepper
2 tsp. seasoned salt
1/2 cup olive oil
2 tsp. Italian seasoning
2 lbs. pork tenderloin

*Dissolve brown sugar in apple cider vinegar. Add spices and mix thoroughly.

*Stir in oil, and pour mixture over tenderloin in a baking pan. Marinate the pork for at least 4 hours (24 hours is best).

*Once marinated, either remove the pork from the pan and grill to desired temp. (150F recommended), or keep it in the pan and roast in oven, uncovered, at 350F for 25 minutes (or until meat reaches 150F).

*While cooking the meat, reduce the excess marinade in a saucepan at a medium-low setting. The marinade will boil and then foam as it cooks. Stir often, and be careful to protect against any boil-over, Pour finished glaze over the sliced pork, or use it to accompany vegetables.

[gismo1554]

Do you think that a bit of Liquid Smoke would do the same thing? I don't have a smoker, even though I know that I could rig something up in my grill.

Any thoughts?

OK Im sure I read that you can smoke things by wrapping them in foil and lying them on top of a saucepan with wood chips and boiling water in but not sure how easy it would be to do this with mushrooms. Ive seen it done with chicken and as long as the pan was small it would work.

[gismo1554]

OK so I can work out what some of these resturants are now but others I cant so can anyone fill in the blanks

Disney Inn - Shades of Green
Empress Lily - Portabello Yacht Club
King Stefan's Banquet Hall - Cinderella's Royal Table
Lake Buena Vista Club- ____________________ - was this then called Top of the World and is now California Grille or am I nuts?
Sunrise Terrace - _________________________
Verandah Restaurant - __________________________
Land Grill - Garden Grill
Town Square - Tony's Town Square Restuarant
Farmers Market - ____________________________

[smiller]

OK so I can work out what some of these resturants are now but others I cant so can anyone fill in the blanks

Disney Inn - Shades of Green
Empress Lily - Portabello Yacht Club
King Stefan's Banquet Hall - Cinderella's Royal Table
Lake Buena Vista Club- ____________________ - was this then called Top of the World and is now California Grille or am I nuts?
Sunrise Terrace - _________________________
Verandah Restaurant - __________________________
Land Grill - Garden Grill
Town Square - Tony's Town Square Restuarant
Farmers Market - ____________________________

Isn't the Empress Lily now Fulton's? Is it that boat at DTD or am I mistaken? :confused3

The Verandah Restaurant used to be in Adventureland. I remember coming across an interesting website that had a bunch of info, but I can't seem to find it right now. A quick internet search gets you some facts. :thumbsup2

[quiltymom]

OK Im sure I read that you can smoke things by wrapping them in foil and lying them on top of a saucepan with wood chips and boiling water in but not sure how easy it would be to do this with mushrooms. Ive seen it done with chicken and as long as the pan was small it would work.

Thanks - I'll have to look into that.

[disney54us]

hi I posted this last night, but when I went to submit it shut down. I know they were having problems and were tweaking the boards last night. So here goes again.

Crab Cakes Olivia's Disney's Old Key West Resort

Recipe serving size:3

3 oz. snow-crab meat
4 1/2 oz. lump-crab meat
1 oz. eggs, beaten
2 pinches cilantro
1 pinch salt and pepper mix
1 oz mayonnaise
0.5 oz. breadcrumbs
1 pinch fresh parsley
0.5 oz. heavy cream
9 oz. Panko bread crumbs
4 oz. eggs beaten (separate from above)
4 oz. flour

1. Mix all but the last three ingredients gently until well blended.

2. Roll mixture into 1.5 oz cakes and place in freezer until firm.

3. When firm, dust cakes with flour.

4. Roll dusted cakes in the 4 oz. portion of beaten eggs and then coat in
Panko breadcrumbs.

5. Deep fry in cooking oil for 2 1/2 to 3 minutes until cakes are golden
brown and reach an internal temperature of 165 degrees.

[disneyfav4ever]

Isn't the Empress Lily now Fulton's? Is it that boat at DTD or am I mistaken? :confused3That's what I thought too.

[lynninpa]

Thank you, disney54us, for two more great recipes! :thumbsup2

[lynninpa]

Anyone have the recipe for Bacon and Cheese Potatoes from Chef Mickey's.

TIA

Here you go, brandijo5! :upsidedow

Chef Mickeys: Cheddar Breakfast Potatoes

4 cups shredded Idaho Potatoes ( shred with a food processor or box grater)
1 cup sour cream
1 cup heavy cream
2 cups shedded Cheddar Chesse
2 teaspoons salt
4 strips of crispy bacon
1 teaspoon freshly ground black pepper

1. Place shredded potatoes in mixing bowl.
2. Add sour cream, heavy cream, 1 cup of shredded cheddar cheese, and the salt and pepper.
Mix gently until evenly mixed.
3. Place in greased casserole pan or baking dish and bake at 350degrees for 35 minutes.
4. Top with remaining 1 cup of shredded cheddar cheese and return to oven for an additional 10 minutes or until cheese is melted and starting to brown.
5. Crumble bacon up and sprinkle over the dish and serve.

[smiller]

Here you go, brandijo5! :upsidedow

Chef Mickeys: Cheddar Breakfast Potatoes

4 cups shredded Idaho Potatoes ( shred with a food processor or box grater)
1 cup sour cream
1 cup heavy cream
2 cups shedded Cheddar Chesse
2 teaspoons salt
4 strips of crispy bacon
1 teaspoon freshly ground black pepper

1. Place shredded potatoes in mixing bowl.
2. Add sour cream, heavy cream, 1 cup of shredded cheddar cheese, and the salt and pepper.
Mix gently until evenly mixed.
3. Place in greased casserole pan or baking dish and bake at 350degrees for 35 minutes.
4. Top with remaining 1 cup of shredded cheddar cheese and return to oven for an additional 10 minutes or until cheese is melted and starting to brown.
5. Crumble bacon up and sprinkle over the dish and serve.

Yummmm! I love these! Thanks for posting! :goodvibes

[disney54us]

That's what I thought too.

Fultons is the one in that looks like a ship!


Thank you, disney54us, for two more great recipes! :thumbsup2

Your welcome, heres another.

Tropical Fruit Salsa Poly Tonga/concierge

4 ea mango
4 ea papaya
2 ea pineapple
cut into chunks

2 tomato's
1 spanish onions
4 oz. cilantro
chopped

1 oz. cumin
.125 oz salt
4 oz. lime juice
5 oz. sweet chili sauce
Combine all ingredients, serve cold w/shrimp chips yields 50-75

Sorry this is as detailed as others and needs to be cut and cut (unless your throwing a big party). Chef Dick, gave me a copy of what they use there to prepare for the lounge, so I guess they just know how to do it 1,2,3 or in their sleep. Shrimp chips come in a bag, use to see them around here in private food stores but haven't in a while. They may be more available in different parts of the country. You can just serve with a tortilla chip, though I would go with the white corn and a brand that is not to salty.

[lynninpa]

Poly Tonga/concierge: Tropical Fruit Salsa

That sounds delicious! Thanks for the recipe and your tips, disney54us! :goodvibes We have been invited to a "Beat The Winter Blues" Party with a tropical theme-this sounds perfect to bring, doesn't it?!

[lynninpa]

Just wondering if anyone has ever had or made these? I think they would be get on a lazy Sunday morning! :upsidedow

http://i98.photobucket.com/albums/l265/jrjac/STICKYMICKEYS.jpg

Contemporary Resort: Sticky Mickeys

Yield: 1 1/2 dozen

1 cup water (warm)
4 teaspoon yeast
4 eggs
1 stick butter
5 cups bread flour
3/4 cup cake flour
1/2 cup granulated sugar
2 tablespoons milk powder
1 tablespoon salt
1/2 teaspoon cinnamon
1/2 teaspoon orange zest
1 stick butter, melted
1 cup cinnamon sugar
Sugar Icing (see below)
Caramel sauce for serving (see below)


1. Heat oven to 380 F. Dissolve yeast in warm water in a large bowl. Let bloom for 3 to 5 minutes. Add the rest of the ingredients except last butter and cinnamon sugar, and mix at low speed with electric mixer until smooth and elastic, about 10-12 minutes.
2. Place dough in a greased bowl, cover, and let rise in a warm place until double in bulk. Punch dough down, and cut into 56 (1-ounce) pieces using a scale. Roll dough into small balls.
3. Take three balls, hold together, dunk in melted butter, and press into cinnamon sugar. Place in large muffin pan, sugar side down. Let proof in warm area, until dough is doubled in size again. Bake for 15-18 minutes, until golden brown. Take out of muffin pan while still warm. Cool, and cover with icing.
4. To serve, place a Sticky Mickey on a plate. Slit down into the Mickey. Pour caramel sauce into slit.

How to make sugar icing: Mix 1 cup powdered sugar with 1 to 2 tablespoons water until sugar is dissolved and mixture is smooth and runs in a ribbon when poured from a spoon.
How to make caramel sauce: Melt 1/2 stick butter in pan on medium heat. Stir in 3/4 cup brown sugar; mix well. Add 3/4 teaspoon vanilla and 1/4 teaspoon cinnamon and continuously stir for 5 minutes. Stir with a whip and slowly add 1 cup heavy whipping cream. Once cream is added, continue to cook for 5 minutes. Keep warm.

[disney54us]

That sounds delicious! Thanks for the recipe and your tips, disney54us! :goodvibes We have been invited to a "Beat The Winter Blues" Party with a tropical theme-this sounds perfect to bring, doesn't it?!
I think that would work:thumbsup2. Love the "Beat The Winter Blues" party idea, that would work too. Sticky Mickey's never had them, but they do sound good.

[glennsgirl762]

Just found this thread and love it so I'm subscribing Yummmmmmmmmmm!:love:

[lynninpa]

Yacht & Beach Club: Hurricane Hanna :drinking1

Yield: 1 serving.

1 ounce Myers's Rum
3/4 ounce peach schnapps
3 ounces orange juice
Splash grenadine
1/2 ounce Bacardi 151 Rum
Cherry and orange slice for garnish

Fill hurricane glass with ice. Combine Myers's rum, schnapps, orange juice and grenadine. Pour over ice. Top off with Bacardi 151 rum. Garnish with cherry and orange slice.

[lynninpa]

Just found this thread and love it so I'm subscribing Yummmmmmmmmmm!:love:
Welcome to the Recipe Exchange, glennsgirl! :thumbsup2

[disney54us]

Here's another!

Hoop-Dee-Doo-Musical Revue Cornbread
Recipe serving size: A whole pan (We ain't fancy at the fort.)

3/4 cup cornmeal
1 1/4 cup granulated sugar
1 1/2 tsp salt
1 tbsp baking powder
1 3/4 cup all-purpose flour
1/2 cup vegetable oil
1 cup milk

1. blend flour, cornmeal, salt baking powder and sugar in a mixing bowl.

2. In a separate bowl, blend milk, eggs and oil with a hand-held mixer.

3. Using that same mixer, slowly add the blended liquid to the dry
ingredients prepared in step 1, , mixing just enough to incorporate the
wet and dry ingredients.

4. Spray a 9x13 inch cake pan with non-stick food spray, and pour the
batter into the into the pan, spreading evenly.

5. Bake in a preheated oven at 375 degrees F for 20-25 minutes or until
bread is golden brown.

6. Allow to cool. Then cut, eat, sing and throw your hands in the air like
you just don't care. (or just eat, your call)

One note: the ingredient list does not list the 2 eggs needed.

[lynninpa]

We now have 300 recipes here on the Disney Recipe Exchange! :cool1:

[lynninpa]

Hoop-Dee-Doo-Musical Revue Cornbread

301 recipes and counting-thanks, disney54us! :thumbsup2 I wonder how long it will take us to reach 500 recipes?! ;)

[disney54us]

popcorn:: :dance3: Great Job! So glad I was told about this thread:thumbsup2
I've be going through the pages (in no particular order:confused:), just enjoy reading the recipes and hint's. Even DH who usually shakes his head when he sees me on the boards, found it interesting when I told him about this thread and how you've indexed it and put it together. So thanks again for putting this all together and all the people that seem to work magic w/the chef's to get so many recipes:thumbsup2.

[lynninpa]

popcorn:: :dance3: Great Job! So glad I was told about this thread:thumbsup2
I've be going through the pages (in no particular order:confused:), just enjoy reading the recipes and hint's. Even DH who usually shakes his head when he sees me on the boards, found it interesting when I told him about this thread and how you've indexed it and put it together. So thanks again for putting this all together and all the people that seem to work magic w/the chef's to get so many recipes:thumbsup2.

And a "Thank You," to you , too, my fellow Disney Foodie! It's a team effort and you have posted some great recipes!! :upsidedow :upsidedow

[Tatania]

PORK TENDERLOIN
Served at The Edmund's Family Low-Country Boil at
Disney's Hilton Head Island Resort

1/2 cup apple cider vinegar
1 cup brown sugar
1 tbs. garlic powder
2 tsp. ground black pepper
2 tsp. seasoned salt
1/2 cup olive oil
2 tsp. Italian seasoning
2 lbs. pork tenderloin

*Dissolve brown sugar in apple cider vinegar. Add spices and mix thoroughly.

*Stir in oil, and pour mixture over tenderloin in a baking pan. Marinate the pork for at least 4 hours (24 hours is best).

*Once marinated, either remove the pork from the pan and grill to desired temp. (150F recommended), or keep it in the pan and roast in oven, uncovered, at 350F for 25 minutes (or until meat reaches 150F).

*While cooking the meat, reduce the excess marinade in a saucepan at a medium-low setting. The marinade will boil and then foam as it cooks. Stir often, and be careful to protect against any boil-over, Pour finished glaze over the sliced pork, or use it to accompany vegetables.

That sounds very good and I'll be trying it out. I haven't been able to find out much about the history of that restaurant because currently the Hilton Head Resort only has snack bar type places and no sit-down restaurant.

[Tatania]

Review of Jiko: Cucumber, Tomato & Red Onion Salad page 54

The salad part is basically a Greek -type salad with arugula on top. The concept of two dressings is interesting however. I wasn't wild about the Vanilla dressing as it was a little too "vinegary" but I bet if one uses a first class white balsamic (instead of something from Safeway) this might change. I've tasted top aged balsamics in Italy that are so sweet you hardly know it's vinegar!

The Melon dressing was odd for me because I rarely do fruit dressings but it works when the two dressings blend as they inevitably do while eating the salad. Not sure I'd serve this one for a dinner party. For me it's a 3 out of 5.

[Tatania]

On the Menu as:
Duck Confit - with crispy prosciutto ham and **pomegranate molasses.
Le Cellier, courtesy of Sous Chef Albert Riviello

12 duck legs
1/2 pound parsley
1/2 pound rosemary
1/2 pound thyme
4 ounces peppercorn
1 ounce star anise
5 bay leaves
6 ounces course or Kosher salt
3 pounds duck fat (cost as 1/3)

On a drying rack lined with cheesecloth large enough to hold the duck legs in a single layer, sprinkle all herbs, peppercorns, and spices, saving some of the salt for the next step. Salt and pepper the duck legs completely on all sides. Arrange the duck, skin-side up, over the herb/salt mixture.

Place another piece of cheesecloth on top of the product. Cover and weight the duck for 72 hours. Rinse the duck of all salt and pepper and dry thoroughly. Preheat the oven to 225°F. Melt the duck fat in a saucepan. Arrange the duck legs in a single snug layer in a high-sided baking dish or ovenproof saucepan. Cover with fat. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone – 2 - 3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)

To serve confit:
Lift the duck legs out of the fat and wipe off most but not quite all of it with kitchen paper. Put them skin-side up onto a rack resting over a roasting tin and roast for 15-20 minutes until the skin is crisp and golden and the meat has heated through. Alternatively, sauté the legs in a frying pan over a medium heat until crisp, golden and heated through. Or place Duck Legs in an oven dish skin side down under a hot grill for about 5 minutes, turn over and allow to thoroughly heat through and the skin to crisp and brown.
It is served whole and warm on a bed of mixed greens. The proscuitto and pomegranate mixture are sprinkled over the top of the duck.

NB: Strain and reserve the duck fat for later use. Keep it cool. In Jan. ‘08 this was served with crispy prosciutto ham and pomegranate molasses as an appetizer.

Prep. Note: Other standard recipes say you can use a container large enough to hold the duck legs in a single layer. They also say to sprinkle only half the herbs and salt on the bottom and the rest on top of the duck. The other recipes cover and refrigerate the meat for 1-2 days. Epicurious uses about 5 TBSP. salt for that amount of duck because too much salt makes the duck too tough and salty to use in anything but stews.

"Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Can be served hot or cold. Sear the duck legs in a hot skillet or shred the meat and add it to salads (tempers the saltiness), stews or duck rillettes. Just remember the duck must be salted a day before you plan to cook it."


**Pomegranate molasses is used primarily in Mediterranean cooking. It is also called pomegranate syrup, because of it's consistency.
Expert Paula Wolfert, says: "Pomegranate molasses is an essential ingredient...has a wonderful flavor and a heady aroma, and its thickness and dark color make food look very appealing. It keeps almost indefinitely in the refrigerator. The uses for this thick, tangy, piquant syrup are many. It blends well with walnuts, adds a tart and pungent flavor to beans, sharpens the taste of poultry, gives a clean, tart taste to fish, gives an astringent edge to salads and vegetables, and is a great tenderizer for lamb and pork. It can also be diluted and used for sharp drinks and tart sorbets."

Sold by the bottle.

[Tatania]

Another recipe with Duck confit.

Cassoulet
Epcot International Food and Wine Festival, France

Beans:
4 cups dry White Navy Beans
½ lb. fresh Pork Fat
½ tbsp. Salt
½ lb. fresh Pork Rinds, tied in a bundle
1 medium-sized Carrot
1 medium-sized Onion, stuck with
1 Clove
Bouquet Garni: Parsley, sprig of thyme,
½ bay leaf, 3 garlic cloves
Meat:
1¾ lb. Smoked Ham
4 pieces of Duck Confit
Salt & pepper
4 medium-sized Onions, chopped
3 Garlic Cloves, crushed
Bouquet Garni
5 tbsp. thick Tomato Puree
½ lb. uncooked Garlic Sausage
2 tbsp. fresh Bread Crumbs

Beans:
Soak 4 cups white navy beans in cold water for two hours; drain. Place in saucepan with 4 quarts cold water, add pork fat. Heat slowly to boiling point, skim & boil for 5 minutes; drain. Rinse the pan and return the beans & pork fat into it along with 2 quarts of water, salt, pork rinds, carrot, onion and the bouquet garni. Cook over low heat.
The beans should remain whole and be perfectly cooked without being mushy.

Meat:
Place some drippings in a skillet and brown the ham, season with salt & pepper. When the ham is well browned put it in a large skillet containing onion, bouquet garni, and garlic. Add the tomato puree, cover and simmer for 5 minutes. Moisten with some stock from the stock pot.
When the beans are almost cooked remove the vegetables and the bouquet garni and add the ham, onions, garlic sausage, duck confit, and simmer gently for one hour. Remove all the meat from the beans and drain, reserving the rind.
Cut the meat into equal size pieces. Cut the rind into rectangles and layer the rind in an earthenware dish. Add a layer of beans, meats, then beans again; seasoning each layer with pepper. On top of the final layer place pieces of the fat, the remaining rind and some sliced sausage. Sprinkle with breadcrumbs and duck fat.
Cook gently in the oven at 300° for 2 hours. Remove the cover 15 minutes before to brown.

[lynninpa]

Le Cellier: Duck Confit and F&WF: Cassoulet


Thank you, Tatania! I have never cooked duck before-I just might give it a try! :upsidedow

[galardia]

I would like the recipe for pepperjack cheese grits served with the blackened catfish at the Coral Reef Resataurant. Thanks.:)

[lynninpa]

I would like the recipe for pepperjack cheese grits served with the blackened catfish at the Coral Reef Resataurant. Thanks.:)

Here you go, galardia! :upsidedow

Coral Reef: Pepperjack Cheese Grits

11 ounces water
3 ounces grits
to taste salt
2 ounces pepper jack cheese
Flour
1 egg
Bread crumbs

In a medium saucepan, bring water to a boil.
Add grits and cook until stiff.
Add cheese and mix well. Chill.
Cut into 4 ounce patties.
Dip into egg and coat with flour and bread crumbs.
Fry in a skillet.

[lynninpa]

Coral Reef: Pepperjack Cheese Grits

11 ounces water
3 ounces grits
to taste salt
2 ounces pepper jack cheese
Flour
1 egg
Bread crumbs

In a medium saucepan, bring water to a boil.
Add grits and cook until stiff.
Add cheese and mix well. Chill.
Cut into 4 ounce patties.
Dip into egg and coat with flour and bread crumbs.
Fry in a skillet.

After posting this recipe, I decided to try it for dinner tonight. Yet was thinking that maybe using 1/2 milk and 1/2 water might make them creamier/moister. I know many places, like HOB, cook their grits using both. :confused3

[PixiePowered]

Does anyone have recipes from Disneyland? I love, love, love those potatoes at Blue Bayou!!!!!! :love:

[lynninpa]

Does anyone have recipes from Disneyland? I love, love, love those potatoes at Blue Bayou!!!!!! :love:
Here is a recipe from The Chef at Blue Bayou. Could it be the one you are looking for? :upsidedow

Blue Bayou Au Gratin Potatoes

Potatoes (baking) 3 lbs, peeled and thin sliced
Onion, thin sliced

Cream Sauce for the Potatoes:
Manufacturing Cream (Heavy Cream) 2 cups
Whole Thyme (dry) 1/4 tsp.
Fresh Garlic (chopped) 2 tbs.
Salt 1-1/4 tsp.
Pepper 1-1/4 tsp
Butter 1 tbs.
Parmesan Cheese (grated) 4 oz

Mix onions and potatoes and put into baking dish. Mix cream, garlic, salt, pepper, and thyme leaves. Pour mixture over potatoes and onions and cover. Put in a pre-heated 350F degree oven, and bake for about one hour. When potatoes are tender, remove from oven and sprinkle with parmesan cheese. Put back in the oven uncovered and bake for ten minutes more until brown.

[my3disneygirls]

After posting this recipe, I decided to try it for dinner tonight. Yet was thinking that maybe using 1/2 milk and 1/2 water might make them creamier/moister. I know many places, like HOB, cook their grits using both. :confused3

Alton Brown uses half water half milk in his grits. How did it turn out? Hubby loves grits and this looks really easy.

[lynninpa]

Alton Brown uses half water half milk in his grits. How did it turn out? Hubby loves grits and this looks really easy.

I'll be making them tonight and will let you know how they turn out. ;) Then I want to try the Cheddar Cheese Grits from House of Blues!

[brandijo5]

Thank you so much. I'm going to surprise DH tonight with this!!!!!!!!

[my3disneygirls]

I'll be making them tonight and will let you know how they turn out. ;) Then I want to try the Cheddar Cheese Grits from House of Blues!

Great, can't wait to hear about it. Never been to HOB, but the chedder cheese grits sound good too.

[lynninpa]

Thank you so much. I'm going to surprise DH tonight with this!!!!!!!!
The Cheddar Potatoes from CM, brandijo? Let us know how they turn out! :upsidedow

[Tatania]

Grits are not seen that often where I am. I've had them once but thought they were mainly a breakfast food. Let me know if they work as a side dish.

I made the Durban Roasted Chicken only from the Durban Spiced Roast Chicken Salad recipe and it was delicious. I used an organic ($18.00) chicken and put the marinade under as well as over the skin. It was so tender and great tasting. I left out the Annatto seeds as they are mainly used for coloring and I didn't want to buy them just fot this recipe.

Durban Spiced Roast Chicken Salad
Boma’s – Animal Kingdom Lodge

Note from the Boma chef: This recipe looks really long, but don't be intimidated. Just mix the spices & keep the extra for the "next time." Then marinate the chicken the night before - or freeze it ahead with the spices in the bag...it will marinate while it defrosts! We usually grill the meat the day before while doing hot dogs or something.

5 oz Mixed Greens
1c Durban Roasted Chicken (below*)
Tortilla Chips as garnish
2½ c Chili Cilantro Dressing (below**)
1 tsp Ground Cinnamon, toasted
1 tsp Ground Cumin, toasted
1 tsp Ground Coriander, toasted
1 tsp Ground Cloves, toasted
2 Tortillas cut in strips & fried for garnish

*Durban Chicken
3 Tablespoons Olive Oil
1 Small Onion, finely grated
3 Tablespoons Garlic, finely grated
3 Tablespoons Ginger, finely grated
2 Tablespoons Lemon Juice
5 Ounces Plain Yogurt
6 Tablespoons Durban Spice Mix (recipe below)
1. Wash chicken inside and out and pat dry.
2. Blend remaining ingredients
3. Rub prepared chicken with mix thoroughly and marinate for 24 hours.
4. Cook on a rotisserie for 2 ½ to 3 hours.
5. Optionally, oven roast on a rack at 325º for 2-1/2 to 3 hours.

Durban Spice Mix - Yields: 2 cups
9 Tablespoons Coriander
6 Tablespoons Paprika
6 Tablespoons Annatto Seeds
6 Tablespoons Salt
3 Tablespoons Cumin
3 Tablespoons Turmeric
1 Tablespoon Black Pepper
1 Tablespoon Cinnamon
1 Tablespoon Nutmeg
1 Tablespoon Cloves
1. Finely grind all the spices (or purchase ground spices).
2. Mix and store in a tightly covered container.

**Chili Cilantro Vinaigrette - Yield: 8 servings
1 ½ Jalapeno
½ c Honey
½ c Rice Vinegar
½ c Safflower Oil
¼ c Lime Juice, fresh squeezed
1 c Cilantro, chopped
Dash Pepper

Blend all the ingredients until smooth except the cilantro. Make sure there are no large pieces of jalapeno. Add the chopped cilantro, check the flavors, and adjust seasonings, if needed.

[Tatania]

This is the Soy Glaze for the Stir-fried Beef Tips - (Served with Udon noodles and seasonal veggies, finished with a soy glaze) that used to be at Le Cellier. For whoever requested the Beef Tip recipe, this is all the chef was able to dig up from the archives. Hope you can recreate it from there.

Spicy Honey Soy Vinaigrette or Glaze

½ cup + 2 ½ tsp. honey
½ cup rice vinegar
¼ cup Mirin
2 Tbsp. soy sauce
¼ cup sweet chili sauce
1 Tbsp. sesame oil
11 ounces canola oil
1 ½ tsp. Tabasco sauce
¾ tsp. red pepper flakes
¾ tsp. chili powder
1 1/4 ounces garlic purée
1½ Tsp. lemon juice
1 Tbsp. lime juice
1 Tbsp. salt
½ Tbsp pepper

Add all ingredients except for canola and sesame oil in large mixing bowl bowl. Slowly add sesame and canola oil, place in Cambro (a very good food storage container), refrigerate.

Still hope we can get a picture or plating info for the Duck Confit from Le Cellier.

[lynninpa]

Grits are not seen that often where I am. I've had them once but thought they were mainly a breakfast food. Let me know if they work as a side dish.
I made them tonight as a dinner side dish for the first time and they were a big hit! My DH thought he would only like them for breakfast with cinnamon sugar yet loved them with Montery Jack cheese with dinner! :thumbsup2

[lynninpa]

Thanks, Tatania, for more great recipes!:goodvibes :goodvibes

[Tatania]

I made them tonight as a dinner side dish for the first time and they were a big hit! My DH thought he would only like them for breakfast with cinnamon sugar yet loved them with Montery Jack cheese with dinner! :thumbsup2

I'm going to try and find grits because I like trying things other than the rice/potatoes routine.

[lynninpa]

The Recipe Exchange made Headlines in the DisNewsletter! :cool1:

The official Disney Recipe exchange on our Restaurants forum is now up to 293 recipes! Head on over and pick up the recipe to your favorite WDW dishes, or share some of your own. http://www.disboards.com/showthread.php?t=1575103

(http://webmail.east.cox.net/do/redirect?url=http%253A%252F%252Fclick.icptrack.com %252Ficp%252Frelay.php%253Fr%253D1029510621%2526ms gid%253D3784836%2526act%253DH8WK%2526c%253D32522%2 526admin%253D0%2526destination%253Dhttp%25253A%252 52F%25252Fwww.disboards.com%25252Fshowthread.php%2 5253Ft%25253D1575103)

[tiggerfan1]

The Recipe Exchange made Headlines in the DisNewsletter! :cool1:


Congratulations, lynninpa!! :woohoo: :cool1: :banana: :cheer2: :dance3: That's a real honor. That's a great advertisement for your thread, too!

I just stopped in to let you know that I have finally made pulled pork sandwiches using the Flame Tree recipe. I said that I was going to do it a couple of weeks ago, but I didn't have a chance to until this weekend. It was the first time that I'd ever barbecued anything, so I was a little nervous about it. Fortunately, it came out really well! :cool1: I modified the rub recipe, but I stuck to the original recipe for the BBQ sauce (I added little more Worcestershire sauce). To go along with the pulled pork, I made baked beans and coleslaw. It was a lot of work, but it was definitely worth it. Thanks again for the recipes!!! :thanks: :flower3:

[PixiePowered]

Here is a recipe from The Chef at Blue Bayou. Could it be the one you are looking for? :upsidedow

Blue Bayou Au Gratin Potatoes

Potatoes (baking) 3 lbs, peeled and thin sliced
Onion, thin sliced

Cream Sauce for the Potatoes:
Manufacturing Cream (Heavy Cream) 2 cups
Whole Thyme (dry) 1/4 tsp.
Fresh Garlic (chopped) 2 tbs.
Salt 1-1/4 tsp.
Pepper 1-1/4 tsp
Butter 1 tbs.
Parmesan Cheese (grated) 4 oz

Mix onions and potatoes and put into baking dish. Mix cream, garlic, salt, pepper, and thyme leaves. Pour mixture over potatoes and onions and cover. Put in a pre-heated 350F degree oven, and bake for about one hour. When potatoes are tender, remove from oven and sprinkle with parmesan cheese. Put back in the oven uncovered and bake for ten minutes more until brown.

lynninpa... thank you so much! I can't wait to try them out!!! :woohoo:

[Tatania]

The Recipe Exchange made Headlines in the DisNewsletter! :cool1:


That's wonderful Lynninpa - and it's in great part due to the enourmous work you put into the thread to keep the index and requests so current. Thanks! :banana:

[lynninpa]

I just stopped in to let you know that I have finally made pulled pork sandwiches using the Flame Tree recipe. I said that I was going to do it a couple of weeks ago, but I didn't have a chance to until this weekend. It was the first time that I'd ever barbecued anything, so I was a little nervous about it. Fortunately, it came out really well! :cool1: I modified the rub recipe, but I stuck to the original recipe for the BBQ sauce (I added little more Worcestershire sauce). To go along with the pulled pork, I made baked beans and coleslaw. It was a lot of work, but it was definitely worth it. Thanks again for the recipes!!! :thanks: :flower3:
Thanks for letting us know how the Rub & BBQ sauce turned out, tiggerfan! And thanks for adding your personal tips. :thumbsup2

[lynninpa]

lynninpa... thank you so much! I can't wait to try them out!!! :woohoo:
Do let us all know how they turn out, PixiePowered! ;)

[IWISHFORDISNEY]

I just wanted to thank everyone for the time and effort this took. I made the Artist Point mac and cheese for a party and it was the biggest hit. Keep the recipes coming!!!

[quiltymom]

I just make this recipe for dinner tonight. It turned out just about as good as it did at WDW. It's the Ripe Plantain Casserole with Avocado from the Dominican Republic.

There is one important thing that you should know about this recipe before you try to make it. It says that it it serves 4. Well, 4 giants, maybe. I halved the recipe and I'd say that it would easily serve 8 as a side dish if everyone took a large portion. It made enough to fill a 1-1/2 quart casserole dish so you'll need to adjust accordingly if you're making the full recipe.

One tip I'd give you is to not dispose of any of the plantain cooking water. I ended up needing to add water to the plantains while I was mashing them because they were too dry. And I didn't want to add any more butter. Use the water if you need it while mashing the plantains. You definitely do not want them dry since they will also be baked.

I also made guacamole to put on top by adding chopped onion & cilantro to the avocado and mashing it all up.

Use the blackest plantains that you can find. The blacker the plantain, the sweeter it is. But if you can't find black ones, the green ones will work, too. They are also hard to peel. I found that they are easier to peel if they are cut in half with the ends cut off, then sliced in half lengthwise.

So, here it goes. This is very yummy!

Pastelon de Platenos Amarillos

6 ripe plantains
1/4 cup olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped red pepper
1/2 cup thinly sliced celery
1 tablespoon tomato paste
2 tablespoons plantain cooking water
1/4 cup raisins
1/3 cup butter
2 cups grated cheddar cheese
salt and freshly ground black pepper to taste

GARNISH
1 avocado
2 tablespoons lime juice
salt and freshly ground black pepper to taste


Preheat the oven to 350 degrees. Butter a 9-inch square casserole dish or gratin dish.
Peel the plantains and boil in salted water until soft and tender, about 20 minutes.
In the meanwhile, heat the olive oil in a large sauté pan over medium-high heat.
Add the onion, red pepper and celery. Cook for 5-10 minutes, stirring frequently, until the vegetable are soft. Stir in the tomato paste, the cooking water and the raisins. Taste for seasoning.
Drain the tender plantains and return them to the pot. Puree the plantains with a potato masher or the back of a fork. Stir in the butter and season with salt and pepper to taste.
Layer a gratin pan with 1/2 of the mashed plantains and 1/3 of the cheese.
Layer the vegetables over the cheese and cover them with another third of the cheese.
Add the remaining mashed plantains on top and cover them with the remaining cheese.
Bake for 15-20 minutes or until the cheese is bubbly and golden brown.
Peel and slice the avocado into thin slices. Gently mix the slices in a small bowl with the lime juice and season to taste.
Serve the plantain casserole from the baking dish and pass the sliced avocados separately.

Here is a photo of it from the F&WF:

http://QuiltyMom.smugmug.com/photos/215525914-M.jpg

In this photo it looks like they added grated carrots to the veggie mix and mixed the whole thing up instead of layering it in a pan. I'm sure that it was a lot easier to fix that way.

[gretchenohar@hotmail]

Love these recipes and pictures! So glad to have found this thread!
Gretchen

[my3disneygirls]

I made them tonight as a dinner side dish for the first time and they were a big hit! My DH thought he would only like them for breakfast with cinnamon sugar yet loved them with Montery Jack cheese with dinner! :thumbsup2

I'm glad they turned out so well. I wish I could have made them last night. I was telling hubby that they would have been so good with the steak we made. I'm going to have to keep the ingredients on hand, we are getting sick of boring old rice pilaf.

Did you use all water or half water half milk?

[iggbees]

anyone have the recipe for shrimp scampi from the old disney cookbook? it's from the Lake Buena Visa Club in that book Cooking with Mickey around the world. that scampi is amazing, i bought shrimp specifically to make this and my mom is not in the same location as her book this week!

[lynninpa]

anyone have the recipe for shrimp scampi from the old disney cookbook? it's from the Lake Buena Visa Club in that book Cooking with Mickey around the world. that scampi is amazing, i bought shrimp specifically to make this and my mom is not in the same location as her book this week!

Is this the recipe you are looking for, iggbees? Let me know! :thumbsup2

Shrimp Scampi With Spinach Noodles
From "Cooking with Mickey Around Our World", Lake Buena Vista Club, Lake Buena Vista Communities

3 tb Butter
3 tb Flour
1 ts Salt
1 & 1/2 c Milk or half and half
pepperto taste
3 tb Butter
1 tb Shallots, finely chopped
2 Garlic cloves, finely chopped
1 lb Shrimp, peeled, deveined, -tails off (28-30)
1/3 c Dry white wine
1/8 ts Dried oregano
1/2 ts Chopped chives
6 oz Spinach noodles
Salt to taste ground pepper (fresh) to taste ]Instructions

Heat 3 tablespoons butter in a small saucepan. Stir in 3 tablespoons flour; cook and stir for 2 minutes. Add 1 teaspoon salt, 1 1/2 cups milk or half and half and white pepper. Cook until mixture comes to a boil and is thickened. Makes 1 1/2 cups. Cover and set aside.

Shrimp Scampi

Heat 3 tablespoons butter and saute shallots and garlic for a few seconds. Add shrimp and saute until they turn pink, 3-5 minutes. Remove shrimp and set aside. Add wine and chives, salt and pepper to skillet. Cook until wine is reduced to 1/3. Then add cream sauce and blend well. Return shrimp to sauce and heat.
Cook noodles according to package directions. Drain. Place noodles on plates and top with Shrimp Scampi.

[quiltymom]

I'm glad they turned out so well. I wish I could have made them last night. I was telling hubby that they would have been so good with the steak we made. I'm going to have to keep the ingredients on hand, we are getting sick of boring old rice pilaf.

Did you use all water or half water half milk?

I used all water. I'm not sure how it would taste with milk. You could always use more butter for added flavor & moisture. I tend to add less butter in most recipes than is called for, especially Disney recipes! I use buttermilk in place of cream in a lot of stuff, too.

It's a good thing that DH & I like this dish, because there are a lot of leftovers! We're doing lucky by forcing the kids to eat two small bites, but then we do that with all veggies. We're such mean parents!

[iggbees]

Is this the recipe you are looking for, iggbees? Let me know! :thumbsup2

Shrimp Scampi With Spinach Noodles
From "Cooking with Mickey Around Our World", Lake Buena Vista Club, Lake Buena Vista Communities

3 tb Butter
3 tb Flour
1 ts Salt
1 & 1/2 c Milk or half and half
pepperto taste
3 tb Butter
1 tb Shallots, finely chopped
2 Garlic cloves, finely chopped
1 lb Shrimp, peeled, deveined, -tails off (28-30)
1/3 c Dry white wine
1/8 ts Dried oregano
1/2 ts Chopped chives
6 oz Spinach noodles
Salt to taste ground pepper (fresh) to taste ]Instructions

Heat 3 tablespoons butter in a small saucepan. Stir in 3 tablespoons flour; cook and stir for 2 minutes. Add 1 teaspoon salt, 1 1/2 cups milk or half and half and white pepper. Cook until mixture comes to a boil and is thickened. Makes 1 1/2 cups. Cover and set aside.

Shrimp Scampi

Heat 3 tablespoons butter and saute shallots and garlic for a few seconds. Add shrimp and saute until they turn pink, 3-5 minutes. Remove shrimp and set aside. Add wine and chives, salt and pepper to skillet. Cook until wine is reduced to 1/3. Then add cream sauce and blend well. Return shrimp to sauce and heat.
Cook noodles according to package directions. Drain. Place noodles on plates and top with Shrimp Scampi.

thank you!! i can't wait to make this! my mom used to make it growing up and i always loved it. unfortunately my parents are in the process of moving and my mom has her book at the new home.

[my3disneygirls]

Thanks for the info! I do find Disney recipes being very heavy handed with the butter and cream. I love butter and all, but I would like to stick around long enough to see my children graduate from college.:lmao:

My oldest will eat grits, the other two may try it if they don't know what it is. They are Jersey girls and grits are pretty unknown here. I guess I'm lucky one out of three daughters likes them.;)

I used all water. I'm not sure how it would taste with milk. You could always use more butter for added flavor & moisture. I tend to add less butter in most recipes than is called for, especially Disney recipes! I use buttermilk in place of cream in a lot of stuff, too.

It's a good thing that DH & I like this dish, because there are a lot of leftovers! We're doing lucky by forcing the kids to eat two small bites, but then we do that with all veggies. We're such mean parents!

[lynninpa]

I made the Artist Point mac and cheese for a party and it was the biggest hit. Keep the recipes coming!!!
Happy to hear that you are enjoying the Recipe Thread, IWISHFORDISNEY, and that the mac & cheese recipe from Artist Point was a hit! :cool1:

[lynninpa]

I just make this recipe for dinner tonight. It turned out just about as good as it did at WDW. It's the Ripe Plantain Casserole with Avocado from the Dominican Republic.

Thank you for letting us know how it turned out, quiltymom-and thanks for the great tips! :thumbsup2

[lynninpa]

Love these recipes and pictures! So glad to have found this thread!
Gretchen

Welcome, Gretchen! :upsidedow :upsidedow

[lynninpa]

I'm glad they turned out so well. I wish I could have made them last night. I was telling hubby that they would have been so good with the steak we made. I'm going to have to keep the ingredients on hand, we are getting sick of boring old rice pilaf.

Did you use all water or half water half milk?

Actually, I did not follow a Disney recipe. :rolleyes: heehee The market was mobbed (the weather man says an inch of snow and everyone runs to the market!) and so I just used what I had on hand. I made the grits and when almost done, added Montery Jack cheese, butter, a pinch of cayenne pepper and fresh cracked pepper. Next time, though, i will use a stronger cheese. And yes, I ended up using half milk, half water. :)

[quiltymom]

Thank you for letting us know how it turned out, quiltymom-and thanks for the great tips! :thumbsup2

You're welcome! Just so you know, it's listed under "vegetables" in the F&WF cookbook.

[lynninpa]

Just so you know, it's listed under "vegetables" in the F&WF cookbook.

:headache: Ooops! Thanks, quiltymom! I will change it in the recipe index! :upsidedow

[disney54us]

The Recipe Exchange made Headlines in the DisNewsletter! :cool1:


:dance3: party: Congratulations, what a achievement!!!:woohoo:

[Tatania]

I just make this recipe for dinner tonight. It turned out just about as good as it did at WDW. It's the Ripe Plantain Casserole with Avocado from the Dominican Republic.

I posted this one back on page 26 but am VERY glad to have someone else post of "Real Life" picture of the dish and confirm what I suspected about the recipe. The grass green plantains I had access to, were still green after 5days in a bag with a banana and I had to go ahead and make the recipe. My notes also say that this would taste great with super ripe plantans OR substitute yams. I'll be trying this again.

[Tatania]

Actually, I did not follow a Disney recipe. heehee The market was mobbed (the weather man says an inch of snow and everyone runs to the market!) and so I just used what I had on hand. I made the grits and when almost done, added Montery Jack cheese, butter, a pinch of cayenne pepper and fresh cracked pepper. Next time, though, i will use a stronger cheese. And yes, I ended up using half milk, half water

Actually there is a Monterey Jack Cheese Grits recipe in "Cooking with Mickey and the Chefs of Walt Disney World" from the Yachtsman Steakhouse.

Monterey Jack Cheese Grits
from Yachtsman Steakhouse, Yacht Club
2 T. butter
1/4 cup Finely chopped onion
1/4 cup Finely chopped scallions
2 Garlic cloves, minced
1 1/2 cups Chicken broth
1 1/2 cups Water
3/4 cup Quick-cooking grits
1/4 cup Heavy cream
1 t. Salt, or to taste
1/4 t. Freshly ground pepper, or to taste
1/2 cup Coarsely grated Monterey Jack Cheese
In a 3-qt saucepan, heat 1 T. of the butter over medium heat. Add the onion and scallions and cook, stirring about 5 minutes, or until the onion is translucent. Add the garlic and cook, stirring, for 1 minute.
Add the broth and the water and bring to a boil over high heat. Add the grits in a slow and steady stream, whisking constantly.
Reduce heat to low and simmer, stirring, for about 10 minutes, or until the grits are done. Stir in the cream and season with the salt and pepper. Remove the pan from the heat and whisk in the cheese and remaining 1 T. butter. Serve hot.

[Tatania]

Agree with all the comments on the excess butter and oil in the recipes. I use WW to control my weight and cringe when I think of all the points the fat is adding. I also cut back what they say or use less dressing or don't make the dish if I'm needing to lose some pounds.

Having said that, I made 3 recipes today and they weren't super low cal or anything. I made the Coconut Carrot Raisin Salad from Boma because I LOVED this salad at the buffet. I halved it and followed the recipe to the letter. It's very good BUT not 100% as I remember the dish. My advice (and what I'll do next time) is to use lemon juice or partly lemon juice/white vinegar instead of all vinegar. I'd also cut back on the ginger (I used ground fresh ginger though perhaps they meant powder?) because the fresh ginger and vinegar was a little sharp for the throat. I'd also make more dressing as carrots and coconut really absorb the liquid. I might even add some orange concentrate. Still love this salad but will try and get it closer to the what I ate at Boma.



Coconut Carrot Raisin Salad
from Boma, Animal Kingdom Lodge
Yield: 10 servings

2 pounds Carrots, shredded
1 pound Coconut
½ pound Brown Sugar
¾ pound Raisins
½ pound Ground Ginger
1 each Pineapple, whole grilled, peeled, and sliced

Dressing:
8 ounces Yogurt
¼ quart White Vinegar
½ T. Crushed Red Pepper
¼ cup Mint, chiffonade
1. Make the dressing and set aside.
2. Cook carrots and coconut with brown sugar until carrots are three fourths done and coated with caramelized sugar. Take off the heat, add raisins and ground ginger, and stir together. Let cool.
3. Grill sliced pineapple, and mix with coconut carrot mix and yogurt dressing.

[Tatania]

Pork Loin With XO Sauce
from Nine Dragons Restaurant at Epcot (from Delicious Disney cookbook)
Yield: 4 servings

1 pound boneless pork loin, cut into thick slices (Orlando Sentinel version uses 8 ounces which is not enough for 4)
3 Tbsp vegetable oil
1 whole green onion, diced, for garnish
Steamed rice for serving

Marinade:
1 1/2 tsp. salt
1 1/2 tsp. dried chicken base
1 Tblsp each: Asian cooking wine, cornstarch and flour
1 egg
1 Tblsp sesame oil
White pepper to taste

XO Sauce
3 Tblsp cornstarch
1 1/2 tsp. chicken boullion (Orlando Sentinel version uses 1/4 cup)
3 tsp. soy sauce
1 1/2 tsp. oyster sauce
*2 Tblsp XO Paste (seasoning paste sold in Asian grocery stores)
2 Tblsp oil
1 Tblsp chopped garlic
2 Tblsp Asian cooking wine
1 Tblsp chicken bouillion
1 Tblsp sugar
White pepper to taste
1 Tblsp sesame oil
2/3 cup of water to thin sauce, if needed


1. Mix all marinade ingredients together. Clean and pat the pork loin dry. Cut pork into 1/2" thick slices. Marinate the pork in the refrigerator for at least 30 minutes.
2. Make XO Sauce and keep warm.
3. Heat vegetable oil in a frying pan. Sauté pork slices about 5 - 7" until golden brown. Plate pork slices in a stack on a serving plate. Pour XO sauce over pork slices.
4. Garnish with green onions. Serve with steamed rice and stir-fried green beans.

XO Sauce
1. In a small bowl, dissolve 3 Tbsp. cornstarch in the chicken broth. Set aside. (no way this can dissolve - so maybe use 1/4 cup as the Orlando Sent. version does)
2.In another small bowl, mix soy sauce, oyster sauce and XO paste. Set aside.
3. Heat the vegetable oil in saucepan. Add garlic and sautee until golden. Stir in XO suace from Step 2, then cooking wine.
4. Gradually stir in chicken bouillion, sugar, pepper to taste and sesame oil. Dissolve 3 tablespoons cornstarch in 1/4 cup chicken broth. Once mixture begins to bubble, stir in cornstarch mixture to thicken. (you may need to add water as the picture shows it being like a thick sauce texture - not a gravy texture)**Strain, set aside, keep warm.
** The Orlando Sentinel version leaves out the straining but the picture shows a very smooth sauce - not lumpy with garlic and corn starch. When I pressed the sauce through the sieve it was very thick and I added at least 2/3 water to thin it out and make it less salty.
* XO sauce is a spicy liquid used in Asian cookery to enhance stir-fried meat, seafood, tofu and vegetable dishes.

Review- I used a ready frozen stir fry mix to cut down on the prep time. My son and I really liked the taste of the pork and sauce taste but we like things on the salty side.

I also made the Rice Cream with Strawberry Sauce from Restaurant Akershus but will review it another time.

[quiltymom]

:headache: Ooops! Thanks, quiltymom! I will change it in the recipe index! :upsidedow

Sorry - I didn't know you had already noted it on the list! I thought that I'd help you out... Oh well. You're doing a great job with this thread! It is amazing. I just wish that I had more time to make some of this stuff every day.

I posted this one back on page 26 but am VERY glad to have someone else post of "Real Life" picture of the dish and confirm what I suspected about the recipe. The grass green plantains I had access to, were still green after 5days in a bag with a banana and I had to go ahead and make the recipe. My notes also say that this would taste great with super ripe plantans OR substitute yams. I'll be trying this again.

Humm -- didn't see that! If I did I wouldn't have posted the recipe again, just the notes.

I have no idea how to ripen plantains, either. I've also tried to wait for them to ripen faster in a brown bag, but with no luck. They are definitely hardy things! Anyone know how to make plantains ripen faster?

[Prinny27]

This weekend I tried out two of the recipes - the BLT soup from Sci Fi and the Chicken Asiago Pasta from the All Stars.

The soup was good, but nowhere near as good at Sci Fi. The recipe calls to use canned tomato basil soup, so I used Campbell's Select. It was just a bit too sweet for my taste, so next time I think I'll use just regular tomato soup.

The pasta was very good, but different from what I was expecting. I was assuming it was made with a creamy sauce, but it was instead olive oil with two cheeses melted over the pasta at the last step. It was still delicious, just not what I was expecting!

[my3disneygirls]

LOL. Same here, people even hear 'chance' of snow and the run to the food store as they are about to be barricaded in their homes for weeks.

I was thinking that I would prefer cheddar, Jack is pretty mild and we are big on cheese in our house.

Actually, I did not follow a Disney recipe. :rolleyes: heehee The market was mobbed (the weather man says an inch of snow and everyone runs to the market!) and so I just used what I had on hand. I made the grits and when almost done, added Montery Jack cheese, butter, a pinch of cayenne pepper and fresh cracked pepper. Next time, though, i will use a stronger cheese. And yes, I ended up using half milk, half water. :)

[my3disneygirls]

I have no idea how to ripen plantains, either. I've also tried to wait for them to ripen faster in a brown bag, but with no luck. They are definitely hardy things! Anyone know how to make plantains ripen faster?

Did you try putting an apple in the brown bag with the plantains? That usually works when trying to ripen other produce items.

[quiltymom]

Did you try putting an apple in the brown bag with the plantains? That usually works when trying to ripen other produce items.

Nope, I haven't tried that. In fact, I've never heard of that tip! Thanks!

[my3disneygirls]

Nope, I haven't tried that. In fact, I've never heard of that tip! Thanks!

I do that all the time with Avacados too. They are always hard as rocks at the store. If I waited for them to ripen on their own it would take a week.

[Kauanoe]

I am sooooo thankful for this thread. My DH and I went to DisneyWorld in Dec of 2006 and I fell in love with this recipe at Kona. Of course since I am allergic to wheat the chef seared it with out the crust but the marinade was made with wheat free soy sauce. Anyway I made this dish last night for my sister and her husband (both of whom have never been to the World) and I used a wheat/gluten free All purpose flour to form a crust and it was to die for. Got rave reviews all around. :thumbsup2 :yay: I am saddened to know that it has been removed off the menu though. I wonder what I will try next.

[TinkerBrie]

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

[Tatania]

Did you try putting an apple in the brown bag with the plantains? That usually works when trying to ripen other produce items.

I put a banana in the bag as the produce store suggested it. It didn't really work so I'll try an apple next time. I'd also never heard of adding apples so appreciate the tip. :thumbsup2

[Tatania]

I am sooooo thankful for this thread. My DH and I went to DisneyWorld in Dec of 2006 and I fell in love with this recipe at Kona. Of course since I am allergic to wheat the chef seared it with out the crust but the marinade was made with wheat free soy sauce. Anyway I made this dish last night for my sister and her husband (both of whom have never been to the World) and I used a wheat/gluten free All purpose flour to form a crust and it was to die for. Got rave reviews all around. :thumbsup2 :yay: I am saddened to know that it has been removed off the menu though. I wonder what I will try next.

I appreciate the review on the recipe as one enver knows if they will actually turn out. This dish was still on the menu when I left on Jan. 13. Was it removed since then?

[Tatania]

This weekend I tried out two of the recipes - the BLT soup from Sci Fi and the Chicken Asiago Pasta from the All Stars.

The soup was good, but nowhere near as good at Sci Fi. The recipe calls to use canned tomato basil soup, so I used Campbell's Select. It was just a bit too sweet for my taste, so next time I think I'll use just regular tomato soup.

The pasta was very good, but different from what I was expecting. I was assuming it was made with a creamy sauce, but it was instead olive oil with two cheeses melted over the pasta at the last step. It was still delicious, just not what I was expecting!

Thanks so much for the review. I cut and paste the comments and add them to the recipe so the reviews are very helpful. :hippie:

[figment_jii]

On the Menu as:
Duck Confit - with crispy prosciutto ham and **pomegranate molasses
Le Cellier, courtesy of Sous Chef Albert Riviello

Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)

NB: Strain and reserve the duck fat for later use. Keep it cool. In Jan. ‘08 this was served with crispy prosciutto ham and pomegranate molasses as an appetizer.

The Chef assumed that whoever requested the recipe knew how it was plated as this is not included in the instructions. I'm hoping someone who's had it can explain how it's plated and whether it's served shredded, hot or cold, etc.


Thanks for posting the recipe!

It was served whole and warm when I was at Epcot in October of 2007. The proscuitto and pomegranate mixture was sprinkled over the top of the duck. I think the duck leg was resting on a bed of mixed greens.

I'm not quite sure how to go from removing it from the oil to plating it the way it was served at the resturant. I remember the duck skin being crispy, but I can't quite imagine the skin being crispy from just simmering the leg.

I thinking that there must be some quick broiling done or something like that. Any one have any suggestions?

[disneyfav4ever]

‘Ohana: Maui Scalloped Potatoes

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

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


I think I'm going to try making these this week since I just got a whole bunch of potatoes, and onions, and cheddar. I just need heavy cream.

[disneyfav4ever]

Also, I found this recipe on a website.

Root Beer Sweet Potatoes
from Hollywood and Vine, Disney-MGM Studios

16 oz. Root Beer
4 oz. Early Times
1 oz Lemon Juice
dash Ground Cloves
1.5 oz Corn Starch (mix cornstarch w/water)
2 oz Water
3 oz Brown Sugar
1 oz Butter

Sweet Potatoes:
Peel and slice sweet potatoes. Bake in buttered pan 20-30 minutes until tender. Remove plate and pour sauce over sweet potatoes.

Sauce:
Bring all ingredients to boil except cornstarch and water. Add cornstarch and water at first boil. Let thicken. Remove and serve over sliced sweet potatoes.


Has anyone ever tried to make these? I'm thinking about making this with a roasted pork loin on Wednesday night.

[Mickey'sApprentice]

I know how to make a great Antipasta Salad. I've never had Disney's so I have no idea if this is what you guys are looking for.

I worked in the deli of a Winn Dixie years ago, and we used the end pieces of our meat and cheese to make antipasta salad. We then turned around and sold it for $4 a pint. (That was 15 years ago.)

Cut nice grade of ham and turkey into 1/2" to 3/4" cubes,
Cut any combination of American, swiss, jack, provolone, etc. into cubes
1/2" to 3/4"
(I like to have some yellow and some white, but nothing really mushy.) I usually get a deli department to cut thick slabs of the meat for me, and then cube it at home. I usually purchase the blocks of cheese out of the dairy case.
Broccolli (Cut into bite sizes)
Cauliflower (Cut into bite sizes)
Carrots (Optional)
1 can of black olives
1 jar green olives
1 jar banana peppers

Mix all ingredients together until it looks like a really good hodge podge of things. Pour a big whole bottle of Kraft Italian dressing over it. Mix thoroughly. Cover and put in refrigerator to marinate.

You could use salami or other meats as well. However, from experience, don't use any of the cheap meats, ever. Surprisingly, onions don't work at all. THey get slimy, same goes for cucumbers.

I decided to make one of these for the Sunday school a few years ago. It was a great hit, but I haven't made it since because that one cost about $30 to make.

[Tatania]

Thanks for posting the recipe!

It was served whole and warm when I was at Epcot in October of 2007. The proscuitto and pomegranate mixture was sprinkled over the top of the duck. I think the duck leg was resting on a bed of mixed greens.

I'm not quite sure how to go from removing it from the oil to plating it the way it was served at the resturant. I remember the duck skin being crispy, but I can't quite imagine the skin being crispy from just simmering the leg.

I thinking that there must be some quick broiling done or something like that. Any one have any suggestions?

To serve confit:
Lift the duck legs out of the fat and wipe off most but not quite all of it with kitchen paper. Put them skin-side up onto a rack resting over a roasting tin and roast for 15-20 minutes until the skin is crisp and golden and the meat has heated through. Alternatively, sauté the legs in a frying pan over a medium heat until crisp, golden and heated through. Or place Duck Legs in an oven dish skin side down under a hot grill for about 5 minutes, turn over and allow to thoroughly heat through and the skin to crisp and brown.

Thanks so much for the other plating info. I'll add it to the recipe.

[apostolic4life]

Also, I found this recipe on a website.

Quote:
Root Beer Sweet Potatoes
from Hollywood and Vine, Disney-MGM Studios

16 oz. Root Beer
4 oz. Early Times
1 oz Lemon Juice
dash Ground Cloves
1.5 oz Corn Starch (mix cornstarch w/water)
2 oz Water
3 oz Brown Sugar
1 oz Butter

Sweet Potatoes:
Peel and slice sweet potatoes. Bake in buttered pan 20-30 minutes until tender. Remove plate and pour sauce over sweet potatoes.

Sauce:
Bring all ingredients to boil except cornstarch and water. Add cornstarch and water at first boil. Let thicken. Remove and serve over sliced sweet potatoes.



Has anyone ever tried to make these? I'm thinking about making this with a roasted pork loin on Wednesday night.



This sounds interesting........I am working on an old fashioned root beer recipe to possibly brew in-house for dining room service, and it would be neat to see how this sweet potato recipe would taste with our root beer.



:thumbsup2

[gismo1554]

Isn't the Empress Lily now Fulton's? Is it that boat at DTD or am I mistaken? :confused3

The Verandah Restaurant used to be in Adventureland. I remember coming across an interesting website that had a bunch of info, but I can't seem to find it right now. A quick internet search gets you some facts. :thumbsup2


Oh sorry yes it is Fultons that was my mistake lol always get those 2 confused.

[gismo1554]

OK so I can work out what some of these resturants are now but others I cant so can anyone fill in the blanks

Disney Inn - Shades of Green
Empress Lily - Fultons
King Stefan's Banquet Hall - Cinderella's Royal Table
Lake Buena Vista Club- ____________________ - was this then called Top of the World and is now California Grille or am I nuts?
Sunrise Terrace - _________________________
Verandah Restaurant - In Adventure land
Land Grill - Garden Grill
Town Square - Tony's Town Square Restuarant
Farmers Market - ____________________________

Any others?

[my3disneygirls]

I put a banana in the bag as the produce store suggested it. It didn't really work so I'll try an apple next time. I'd also never heard of adding apples so appreciate the tip. :thumbsup2

I never heard of using a banana, but I'm not a fan of them so I don't keep them around much. Honestly, I don't know how well any helpful tips work. It may be wishful thinking on my part that makes me think that it works.:rotfl2:

[disney2008]

Subscribing!

[Lu Ann]

Any others?

Originally Posted by gismo1554
OK so I can work out what some of these resturants are now but others I cant so can anyone fill in the blanks

Disney Inn - Shades of Green
Empress Lily - Fulton's
King Stefan's Banquet Hall - Cinderella's Royal Table
Lake Buena Vista Club- ____________________ - was this then called Top of the World and is now California Grille or am I nuts?
Sunrise Terrace - Pasta Piazza Ristorante (now closed) and Fountain View, EPCOT, Innoventions
Verandah Restaurant - In Adventureland
Land Grill - Garden Grill
Town Square - Tony's Town Square Restuarant
Farmers Market - Sunshine Seasons in The Land
Flagler's - Citrico's
Stargate Restaurant - Electric Umbrella
Tomorrowland Terrace - Noodle Station

[lynninpa]

This weekend I tried out two of the recipes - the BLT soup from Sci Fi and the Chicken Asiago Pasta from the All Stars.

The soup was good, but nowhere near as good at Sci Fi. The recipe calls to use canned tomato basil soup, so I used Campbell's Select. It was just a bit too sweet for my taste, so next time I think I'll use just regular tomato soup.

The pasta was very good, but different from what I was expecting. I was assuming it was made with a creamy sauce, but it was instead olive oil with two cheeses melted over the pasta at the last step. It was still delicious, just not what I was expecting!
Thanks for the reviews, Prinny! :thumbsup2

[lynninpa]

I am sooooo thankful for this thread. My DH and I went to DisneyWorld in Dec of 2006 and I fell in love with this recipe at Kona. Of course since I am allergic to wheat the chef seared it with out the crust but the marinade was made with wheat free soy sauce. Anyway I made this dish last night for my sister and her husband (both of whom have never been to the World) and I used a wheat/gluten free All purpose flour to form a crust and it was to die for. Got rave reviews all around. :thumbsup2 :yay: I am saddened to know that it has been removed off the menu though. I wonder what I will try next.

Thanks for the reviews, Kauanoe! "Your version" sounds great! :goodvibes

[lynninpa]

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

It's been added to the list, TinkerBrie! I will let you know if I or another Diser finds & posts the recipe. :upsidedow

[lynninpa]

I think I'm going to try making these this week since I just got a whole bunch of potatoes, and onions, and cheddar. I just need heavy cream.

Let us know how they turn out, disneyfav4ever! ;)

[lynninpa]

Subscribing!

Welcome to The Recipe Thread, disney2008! :upsidedow

[lynninpa]

I want to thank those who posted recipes and tips yesterday & today! :cool1: I was feeling so tired & blah yesterday and so fell a bit behind yet I promise to update the lists this afternoon! :upsidedow -Amy

[Tatania]

There was a request posted for the Citrus Layer Cake at the Main Street Bakery in MK.
I had left a written request for this recipe while I was there and somebody from Disney Hollywood guest services got back to me today with the recipe for the Grapefruit Cake from the Hollywood Brown Derby. I was very clear that I wanted the cake from Main Street Bakery (though it wasn't there the day I went) so I'm wondering if it's actually the same cake - but renamed for the bakery.

Anyway there's lots of versions of that floating around; it's included in at least 2 of the cookbooks & we have it on page 14. I made it for a friend's birthday last summer and it was fine - but not something I'd go nuts about. Some of the other Disney cake recipes are better, IMO.

[Amyg]

One of my favorites is the Ginger Carrot Soup at Boma's!

1 pound carrots, chunky cut
2 cups water
2 cups heavy cream
1 cup milk
2 oz. American cheese (slices or shredded)
1/2 oz. ground fresh ginger
1 oz. sugar, adjust as needed

Roux (2 oz butter and 2 oz. flour) melt the butte in a small souce pot, slowly add the flour to make a paste. Cook untill incorporated, remove from heat and set aside.

In a large pot, cook carrots in water, sugar and ginger. Let simmer until carrots are soft. Using a beurre mixer (I used my Kitchen Aide blender) puree until smooth. Add heavy cream, milk and roux. Cook until soup is hot and slightly thick. Add American cheese and let simmer until cheese melts. Adjust seasoning.

Note: I just made this and my family loved it! :lovestruc

[gismo1554]

Originally Posted by gismo1554
OK so I can work out what some of these resturants are now but others I cant so can anyone fill in the blanks

Disney Inn - Shades of Green
Empress Lily - Fulton's
King Stefan's Banquet Hall - Cinderella's Royal Table
Lake Buena Vista Club- ____________________ - was this then called Top of the World and is now California Grille or am I nuts?
Sunrise Terrace - Pasta Piazza Ristorante (now closed) and Fountain View
Verandah Restaurant - In Adventureland
Land Grill - Garden Grill
Town Square - Tony's Town Square Restuarant
Farmers Market - Sunshine Seasons in The Land
Flagler's - Citrico's
Stargate Restaurant - Electric Umbrella
Tomorrowland Terrace - Noodle Station

Thank you so so much! You're a star!

So now the only one left is:

Lake Buena Vista club which I think may be Top of the World and now California Grill?

[gismo1554]

Does anyone have the recipe for the Chef mickey's carrot salad that they serve with breakfast? It has carrots, coconut, pineapple and raisins in it. Please post it for me if you do, or if you know how I can find it.

Thanks!
Dorie

Can anyone help?
http://www.disboards.com/showthread.php?p=22866391&posted=1#post22866391

[TigerKat]

Has anyone tried the recipe for the ESPN hot wings?

[disneyfav4ever]

Also, I found this recipe on a website.

Root Beer Sweet Potatoes
from Hollywood and Vine, Disney-MGM Studios

16 oz. Root Beer
4 oz. Early Times
1 oz Lemon Juice
dash Ground Cloves
1.5 oz Corn Starch (mix cornstarch w/water)
2 oz Water
3 oz Brown Sugar
1 oz Butter

Sweet Potatoes:
Peel and slice sweet potatoes. Bake in buttered pan 20-30 minutes until tender. Remove plate and pour sauce over sweet potatoes.

Sauce:
Bring all ingredients to boil except cornstarch and water. Add cornstarch and water at first boil. Let thicken. Remove and serve over sliced sweet potatoes.


Has anyone ever tried to make these? I'm thinking about making this with a roasted pork loin on Wednesday night.So I made these for dinner tonight. Yummy!

I did bake the potatoes in the microwave, instead of the oven, and peeled and cut them up after they were already cooked, since that seemed less time consuming to me. So they ended up more like mashed potatoes then baked slices, but whatever.

The glaze was very easy to make, and I followed the recipe for that, and just poured it over the sweet potatoes after I had dumped them in a bowl.

[dahirsh]

What is "Early Times"?

[Tatania]

Can anyone help?
http://www.disboards.com/showthread.php?p=22866391&posted=1#post22866391

It sure sounds like the Carrot Coconut Raisin Pineapple salad from Boma which I was almost my fave item on the buffet (The Cocomisu was THE best, LOL.) I made it last weekend and posted my notes for it. I wouldn't be surprised if the two are similar.

[Tatania]

There were 2 requests on page 12 for Boma desserts and I'm happy to say Shelley Oualach from the Disney Team at Boma provided both for us today be E-mail.


MELKTERT, South African Custard Pie
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings (1 pie)

1 each Pre-baked 9” Pie Dough Shell
2 cups Milk
2 each Cinnamon Sticks
6 each Peels from 6 Tangerines
1 each Vanilla Bean, split in half
½ cup Heavy Cream
¼ cup Cornstarch
1/3 cup Sugar
1/8 t. Salt
2 T. Butter
2 T. Apricot Jam
2 each Eggs
3 T. Sugar
¼ t. Cinnamon

1. Pre-bake the pie shell for 7 minutes until light brown in color.
2. Steep the milk with cinnamon, tangerine peels, and vanilla bean in a pot for about 3 minutes.
3. Remove pot from the heat and cover tightly for about 20 minutes. Then strain to remove the vanilla bean and peels.
4. Mix cream, cornstarch, sugar, and salt into a smooth paste. Temper into the milk.
5. Put the milk back on the stove and cook for about 2 minutes until mixture is heavily thickened.
6. Add the butter, then remove from the stove to cool to room temperature.
7. Brush the apricot jam on the inside of the pie shell.
8. Mix the eggs into the milk custard and pour into the pie shell.
9. Mix the 3 tablespoons of sugar and cinnamon together and sprinkle on top of the pie.
10. Bake the pie in a 350o oven for about 35 to 40 minutes until filling is slightly puffed and brown.


Note: Please remember these recipes are normally produced in larger quantities than needed for home consumption. While the culinary staff has adjusted the recipes to more closely suit your needs, you may need to adjust the spices and seasonings to achieve the exact taste you desire.

[Tatania]

M’HENCHA MOROCCAN NUT COILS
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 12 servings

11 ounces Peanuts, chopped
10 ounces Pecans, chopped
5 ounces Almonds, chopped
6 ounces Walnuts, chopped
2 Eggs
3 ounces Orange blossom water
3 ounces Honey
6 ounces Sugar
8 ounces Powder sugar for rolling and filling
1 cup Butter, melted
12 sheets Phyllo dough


Method of Preparation
1. Prepare filling by mixing all nuts, eggs, Orange Blossom water, honey and sugar. This can be done a day ahead and kept chilled in the refrigerator.

2. When ready to use, roll out filling on a surface dusted heavily with powder sugar.

3. Roll the filling into an inch sized cylinder, about a foot long. Set aside.

4. Brush melted butter on 1 sheet of phyllo.

5. Place another layer of phyllo sheet and brush with butter.

6. Repeat until you have 4 sheets of phyllo.

7. Cut the phyllo sheets in half from left to right.

8. Place a roll of filling on the bottom edge of each half sheet.

9. Roll the phyllo away from you, encasing the filling with the phyllo.

10. Repeat the buttering of the sheets 2 more times. You will have a total of 6 rolls of filling encased in phyllo.

11. Brush the inside of a 10" pie pan with butter. Starting in the center of the pan, place the phyllo rolls in a coil.

12. Add the next rolls going outwards, from the center until the pan is completely filled.

13. Brush the top of the coil with melted butter.

14. Bake in a 350 oven for about 15 minutes or until golden brown.

15. When a bit cool, slice in to small pieces without removing it from the pan.

16. Sprinkle with cinnamon sugar, then serve.

Note: Please remember these recipes are normally produced in larger quantities than needed for home consumption. While the culinary staff has adjusted the recipes to more closely suit your needs, you may need to adjust the spices and seasonings to achieve the exact taste you desire.

[cc1075]

This was and is one of my daughter's all time favorites - so for some of you old timers who remember the Disney Inn

Caddy Cooler

1/2 cup orange juice
2 tablespoons pineapple juice
2/3 cup frozen strawberries
1/2 cup crushed ice
Fresh mint spring or half an orange slice

Mix juices, strawberries and crushed ice in a blender for 15 seconds Serve in a 12-ounce glass. Garnish with mint sprig or half an orange slice.

[cc1075]

Thank you so so much! You're a star!

So now the only one left is:

Lake Buena Vista club which I think may be Top of the World and now California Grill?

The Lake Buena Vista club was the golf club at the Lake Buena Vista Golf Court. It is still there, but I don't believe they serve food. The Easter Brunch at the Lake Buena Vista Club was not to be believed. Back in the days when the Vacation Villas, Club Lake Villas and Tree Houses were the things. Almost all now the new Saratoga Springs Resort.

Whew - guess I go way back!!

[Tatania]

Tomatican con Manchego (Tomato, Corn and Garbanzo Bean Stew with Manchego)
Epcot International Food and Wine Festival 2007, Chile
Serves 6

For The Vegetables
2 tablespoons olive oil
2 cups diced onions
1 cup garbanzo beans (I used the 1 tin, drained - about 1 3/4 cups)
4 cups drained canned tomatoes
1 cup frozen corn kernels
4 cups tomato juice
1 chili pepper, seeded and finely chopped
2 teaspoons ground cumin
1/2 cup coarsely chopped cilantro
1/2 cup coarsely grated Manchego cheese (the piece I had gave me about 1 1/2 cups grated)

For The Salsa
1/4 cup coarsely chopped cilantro
1/4 cup finely sliced green onions
1/4 cup finely diced red pepper
1/4 cup finely diced celery
1/4 cup Key lime juice
2 tablespoons olive oil
Hot sauce to taste
Sea salt and freshly ground pepper to taste

1. Preheat the oven to 350°F
2. For this stew, heat the olive oil in a large saucepan over medium heat. (I used an oven proof pot)
3. Add the diced onions and cook for 2 to 3 minutes or until the onions are soft.
4. Add the chick peas, tomatoes, and corn and cook for another 5 minutes.
5. Stir in the chili pepper, cumin and tomato juice. Bring the liquid to a boil, reduce the heat and simmer for 8 to 10 minutes or until slightly reduced. Taste for seasoning. (I added the cilantro at this point as it's not mentioned again for the stew)
6. Pour the vegetable mixture into an oiled 8" X 9" casserole dish and sprinkle the manchego cheese over the top of the vegetables. (I kept the vegetables in my oven proof pot because the stew is very liquid and there seems to be no point in transferring it).
7. Bake for 25 minutes or until the cheese is lightly browned.
8. In the meanwhile, make the salsa by combining all the ingredients in a small bowl. Taste for seasoning and set aside.
9. To serve, divide the vegetables among 6 serving plates and pass the Salsa separately.

Note: I made this for dinner tonight because I wanted a meat free, healthy entrée but I had my doubts because I generally do not like the taste of stewed tomatoes. I think 1/2 cup cheese would not have been enough because you get quite a large amount of stew and the melted cheese is the best part!

It actually turned out very tasty. I liked it and so did DS and his teenage buddy -who is making it a habit to be here at dinner time, LOL. He just loves trying all that Disney food. The Salsa is not really to my taste but it's fine when served slightly mixed into the stew.

[Tatania]

January 30, 2008

http://www.greatexpeditions.com/images/HoneyCake.jpg


Honey Crunch Cake
California Grill, Contemporary Hotel from today's Orlando Sentinel
Yield: 8-10 servings.

Sponge cake:
8 tablespoons unsalted butter, cut into pieces
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
3 large eggs
1/4 teaspoon salt
1 cup sugar
3/4 teaspoon almond extract
1/4 teaspoon vanilla extract

Honey crunch:
1 cup sugar
3 tablespoons each: water and corn syrup
2 1/4 teaspoons sifted baking soda

Honey simple syrup:
1/2 cup each: water and sugar
2 teaspoons honey

Honey whipped cream:
3 cups heavy cream
3/4 cup confectioners' sugar
5 tablespoons honey

1. For cake, heat oven to 375 F. Combine milk and butter in pan on low heat, stirring, until butter melts. Remove from heat. Mix flour and baking powder. In bowl, whip eggs to break up. Whip in salt. Gradually add sugar, whipping until mixture lightens. Add extracts. Gently whip in milk and butter mixture. Fold in flour mixture in 4 additions, mixing until smooth after each addition. Pour into buttered and flour-dusted 9-inch pan. (Line with buttered parchment paper, if desired.) Bake 15-20 minutes.

2. For crunch, combine water, sugar and corn syrup in pan. When temperature reaches 310 F, whisk in sifted baking soda. Turn off heat. Let mixture rise up without stirring. Pour onto a Silpat mat. Cool completely. Break into pieces; store in airtight container.

3. For syrup, bring water and sugar to boil. While still warm, whisk in honey. Refrigerate.

4. For cream, whip cream and sugar on medium 2 minutes. Add honey. Increase speed. Whip to medium soft peaks.

5. Cut cake in half. Drizzle bottom layer with syrup. Spread whipped cream on bottom layer. Arrange honey crunch on whipped cream and press into cream. Spread with a little more whipped cream. Set on top layer. Drizzle syrup on top layer. Frost top and sides with remaining whipped cream. Keep cake in refrigerator until ready to serve. Serve with remaining honey crunch.

[deekaypee]

January 30, 2008

http://www.greatexpeditions.com/images/HoneyCake.jpg


Honey Crunch Cake
California Grill, Contemporary Hotel



Thank you, thank you, thank you! :banana: You have made my DMIL, and by extension me, VERY happy!

[disneyfav4ever]

What is "Early Times"?I believe it's bourbon. That's what I used anyway, and it turned out fine.

[jngwright]

There was another thread where someone was looking for Blueberry Stuffed French Toast that was served at CRT. Any ideas on that one? I tried googling, but only found cheese stuffed french toast.
This is an AWESOME thread!!!!!!!!!!!!!!!

[lynninpa]

There was another thread where someone was looking for Blueberry Stuffed French Toast that was served at CRT. Any ideas on that one? I tried googling, but only found cheese stuffed french toast.
This is an AWESOME thread!!!!!!!!!!!!!!!

I just saw a thread about the French Toast with Blueberries served at the Wilderness Lodge Is that you one you are referring to? :)


Disney's Wilderness Lodge French Toast

1 (8 ounce) loaf French bread
1 cup fresh blueberries
2 cups milk
3 large eggs
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup sugar
1/4 teaspoon cinnamon
2 tablespoons butter or margarine

Cut 1 (8 ounce) loaf French bread diagonally into eight 1 1/2-inch thick slices. Cut a 2-inch-long slit 1 inch deep in top of each slice to form a pocket. Divide 1 cup fresh blueberries into 8 portions; fill pockets with berries.

Whisk together 2 cups milk, 3 large eggs, 1/4 cup sugar and 1/4 teaspoon vanilla extract in large bowl. Combine 1/4 cup sugar and 1/4 teaspoon cinnamon in cup. Set both aside.

Soak bread slices in egg mixture 30 seconds to 1 minute.

Meanwhile, melt 1 tablespoon butter or margarine in large nonstick skillet over medium heat. Cook 4 bread slices until golden, turning once, 4 to 5 minutes. Transfer to platter; cover and keep warm. Wipe skillet. Repeat process with another 1 tablespoon butter and remaining bread.
Transfer French roast to 4 serving plates; sprinkle tops with cinnamon-sugar. Serve with maple syrup, if desired.

Servings: 4 Source: Ladies Home Journal March 1998 - Disney's Wilderness Lodge, Orlando, FL

[ILoveDisney&Cruising]

Is Boma's Fried Oreos recipe on here somewhere? I tried searching but couldn't find it.

[lynninpa]

So I made these for dinner tonight. Yummy!

I did bake the potatoes in the microwave, instead of the oven, and peeled and cut them up after they were already cooked, since that seemed less time consuming to me. So they ended up more like mashed potatoes then baked slices, but whatever.

The glaze was very easy to make, and I followed the recipe for that, and just poured it over the sweet potatoes after I had dumped them in a bowl.

Thank you for the review, disneyfav! It does sound interesting! :thumbsup2

[Grumpy Grandma]

Thanks to everyone for all the great recipes - just looking thru the index I found lots I want to try :banana: :banana: :banana:

[lynninpa]

Is Boma's Fried Oreos recipe on here somewhere? I tried searching but couldn't find it.
I have added it to the list of Requested Recipes and will let you know if I or someone else finds & posts the recipe, ILoveDisney&Cruising. :upsidedow

[lynninpa]

Boma: Ginger Carrot Soup
Thank you, Amyg, for the recipe and the review! :goodvibes

[disneyfav4ever]

I have the Maui potatoes from Ohana in the oven right now! I'll let you all know how they taste after they're done. ;)

[lynninpa]

Tatania: Thank you for posting the Boma recipes for Melktert & M' Hencha. I know of a fellow Diser that will be very happy! ;)

[lynninpa]

This was and is one of my daughter's all time favorites - so for some of you old timers who remember the Disney Inn

Caddy Cooler

1/2 cup orange juice
2 tablespoons pineapple juice
2/3 cup frozen strawberries
1/2 cup crushed ice
Fresh mint spring or half an orange slice

Mix juices, strawberries and crushed ice in a blender for 15 seconds Serve in a 12-ounce glass. Garnish with mint sprig or half an orange slice.
Sounds delish, cc1075. Thanks for posting! :thumbsup2

[lynninpa]

California Grill: Honey Crunch Cake

I am so happy you found this recipe, Tatania-I know how much you have been wanting to make it! :cool1:

[lynninpa]

Thanks to everyone for all the great recipes - just looking thru the index I found lots I want to try :banana: :banana: :banana:

Welcome to The Recipe Exchange, Grumpy Grandma! Please let us know how any recipe you try turns out! :upsidedow

[lynninpa]

What is "Early Times"?

Early Times is a brand of "Kentucky Whiskey." :upsidedow

[Prinny27]

Oooh... those fried Oreos sound good! Does anyone have the recipe for the Oak Grilled Filet from Jiko? I have the recipes for the mac and cheese and the red wine sauce that is served with it - now I'm just looking for the filet to complete the meal. Thanks!

[lynninpa]

Oooh... those fried Oreos sound good! Does anyone have the recipe for the Oak Grilled Filet from Jiko? I have the recipes for the mac and cheese and the red wine sauce that is served with it - now I'm just looking for the filet to complete the meal. Thanks!
:wave2: Prinny Although the recipes for the mac & cheese and the red wine sauce are available in a zillion spots, I have never come across just how they make the Oak Grilled Filet. I will add it to the list of Requested Recipes-hopefully someone will know! :upsidedow

[disneyfav4ever]

I have the Maui potatoes from Ohana in the oven right now! I'll let you all know how they taste after they're done. ;)Well, I just had this for dinner, and they tasted very good! Mine were a little soupy, I'll cut back on the cream if I make them again, but they tasted delicious. :goodvibes

[lynninpa]

Well, I just had this for dinner, and they tasted very good! Mine were a little soupy, I'll cut back on the cream if I make them again, but they tasted delicious. :goodvibes

Thanks for the review, disneyfav4ever! I keep hearing how yummy these are-I need to make them myself soon-or plan a trip to have them at 'Ohana! ;)

[Prinny27]

:wave2: Prinny Although the recipes for the mac & cheese and the red wine sauce are available in a zillion spots, I have never come across just how they make the Oak Grilled Filet. I will add it to the list of Requested Recipes-hopefully someone will know! :upsidedow

Thank you! :goodvibes

[Tatania]

Thanks for the review, disneyfav4ever! I keep hearing how yummy these are-I need to make them myself soon-or plan a trip to have them at 'Ohana! ;)

Several people have mentioned that the recipe needs to cut down on the liquid, so clearly the recipe uses too much. Do you think half a cup of cream would be enough?

[Tatania]

I am so happy you found this recipe, Tatania-I know how much you have been wanting to make it! :cool1:

It's ironic isn't because after having the Caramel Apple Shooter THAT's actually the recipe I'd rather have, :worship: Still working on it though and am planning to give the CG a call on Monday (when things are slower) and remind them that I'm still waiting.

[Tatania]

Is Boma's Fried Oreos recipe on here somewhere? I tried searching but couldn't find it.

Do they serve that with a side of Lipitor? :eek: Apparently this item is only occasionally served at the buffet but this is one of the best restaurants to get recipes from.

I've let Shelley Oualach of the The Culinary Team at Disney’s Animal Kingdom Lodge know about our recipe thread when I sent her a thank you for the 2requested dessert recipes (Melktert ad M'Hencha). She seems to be really nice and I'll PM you her Email because I'm sure if if you requested this she would get you the recipe. Make sure to let us know if you get a response :goodvibes

[Tatania]

Oooh... those fried Oreos sound good! Does anyone have the recipe for the Oak Grilled Filet from Jiko? I have the recipes for the mac and cheese and the red wine sauce that is served with it - now I'm just looking for the filet to complete the meal. Thanks!

My guess is there isn't an "official" recipe for the Oak Grilled Filet as a professional chef using this recipe would simply place a filet on the grill and cook to the desired temperature. They might also brush with drawn butter and dust with steak seasoning or salt and pepper during the cooking process. Then it's served with the sauce and Mac 'N Cheese. This recipe would assume that one is using an oak grill and that the chef knows how to grill the filet.

[Tatania]

Theresa Joiner of WDW has come through with the requests from the San Angel Inn.

Here's the
Sopa De Elote (Corn Chowder)
San Angel Inn, Epcot
Yield: 6 servings

1 ½ lbs. Corn (off the cob)
3 oz. Flour
4 oz. Onions, Diced
3 oz. Poblano Pepper, skinned seeded & diced
4 oz Butter
1 ½ qt. Half & half
½ oz. Garlic, diced
Salt to Taste


In a medium size pot, melt butter over medium heat and slowly add the flour. Then add the garlic and the diced onions.

When blended together, add only 1qt. Of the half & half, and 1 lb. of the corn. When the mixture thickens, add the remaining corn and half & half, salt to taste. Then add the Poblano Peppers.

[lynninpa]

San Angel Inn: Sopa De Elote (Corn Chowder)

Thanks, Tatania :upsidedow

[gismo1554]

The Lake Buena Vista club was the golf club at the Lake Buena Vista Golf Court. It is still there, but I don't believe they serve food. The Easter Brunch at the Lake Buena Vista Club was not to be believed. Back in the days when the Vacation Villas, Club Lake Villas and Tree Houses were the things. Almost all now the new Saratoga Springs Resort.

Whew - guess I go way back!!

Thanks so much!

[disney54us]

Hi everyone, came across another recipe in my hunt for Olivia's dip:laughing:. This is from some years ago it was a special one night a Olivia's I can still remember it was really good. Sorry but it may be in the Disney recipe way (not specific on details), but I was glad they gave it to me.

It is Filet Mignon with Maytag Blue Cheese Mashed Potatoes and Saute Spinach w/olive oil & garlic

Mashed Potatoes

6 pounds red potatoes
1 1/2 quarts milk
4 Tblsp Kosher salt
6 oz butter
1 tsp black peper
9 pds potatoes
Add blue cheese to taste
Sorry no instructions, make as one would make mash potatoes, this is printed from their batch recipes and yields 15 pds and 11 servings. Yes cut in half or then some.
There are no instructions for the spinach, but our family has made it for years.
Cook spinach as per instructions,
saute olive oil and garlic in saute pan, when spinach is done and drained add to pan with oil and garlic and mix. that's it. Garlic adjust to your taste, spinach needs salt.
Bourbon Sauce, this is used over the filet. Again this is a batch recipe that makes a gallon (10 servings)

Bourbon Sauce

4 1/8 oz onion diced medium
1/3 oz garlic minced
7 1/2 oz bourbon (Jack Daniels)
1 1/4 quarts veal stock
3/4 oz clarified butter
Kosher salt to taste
black pepper to taste

In a large pot heat the butter and caramelize onions, once the onions are caramelized add the garlic. Add the bourbon and reduce till almost dry. Add the veal stock, bring to a boil and then reduce to a simmer. Reduce by 2/3's and season to taste.

Now the presentation, if I remember the mashed potatoes were on the bottom, the filet was placed on top w/the bourbon sauce lightly poured over them. The Spinach was to the side.

[Turbovtec93]

I dont have any recipes, i leave that up to my mom. Guess who my mom is....YUP thats right!!! Lynninpa is my mom!

[disneyfav4ever]

Several people have mentioned that the recipe needs to cut down on the liquid, so clearly the recipe uses too much. Do you think half a cup of cream would be enough?I would guess 1/2 cup to 3/4 cup would be good. I know I used exactly a cup since I had an eight ounce container, and I used all of it.

[lynninpa]

Hi everyone, came across another recipe in my hunt for Olivia's dip:laughing:. This is from some years ago it was a special one night a Olivia's I can still remember it was really good. Sorry but it may be in the Disney recipe way (not specific on details), but I was glad they gave it to me.

It is Filet Mignon with Maytag Blue Cheese Mashed Potatoes and Saute Spinach w/olive oil & garlic

Mashed Potatoes

6 pounds red potatoes
1 1/2 quarts milk
4 Tblsp Kosher salt
6 oz butter
1 tsp black peper
9 pds potatoes
Add blue cheese to taste
Sorry no instructions, make as one would make mash potatoes, this is printed from their batch recipes and yields 15 pds and 11 servings. Yes cut in half or then some.
There are no instructions for the spinach, but our family has made it for years.
Cook spinach as per instructions,
saute olive oil and garlic in saute pan, when spinach is done and drained add to pan with oil and garlic and mix. that's it. Garlic adjust to your taste, spinach needs salt.
Bourbon Sauce, this is used over the filet. Again this is a batch recipe that makes a gallon (10 servings)

Bourbon Sauce

4 1/8 oz onion diced medium
1/3 oz garlic minced
7 1/2 oz bourbon (Jack Daniels)
1 1/4 quarts veal stock
3/4 oz clarified butter
Kosher salt to taste
black pepper to taste

In a large pot heat the butter and caramelize onions, once the onions are caramelized add the garlic. Add the bourbon and reduce till almost dry. Add the veal stock, bring to a boil and then reduce to a simmer. Reduce by 2/3's and season to taste.

Now the presentation, if I remember the mashed potatoes were on the bottom, the filet was placed on top w/the bourbon sauce lightly poured over them. The Spinach was to the side.
The potatoes alone sound great! ;) Thanks for posting, disney54us!

[lynninpa]

I dont have any recipes, i leave that up to my mom. Guess who my mom is....YUP thats right!!! Lynninpa is my mom!
:wave2:

[disneyfav4ever]

The potatoes alone sound great! ;) Thanks for posting, disney54us!I agree, the potatoes sound very good.

[disney54us]

Sounds delish, cc1075. Thanks for posting! :thumbsup2


Does sound good, Disney Inn??? Where was that?

I dont have any recipes, i leave that up to my mom. Guess who my mom is....YUP thats right!!! Lynninpa is my mom!

:rotfl2: :rotfl:

I agree, the potatoes sound very good.

They are, it's been quite a few years but I could still taste that meal.

[lynninpa]

Here I am, searching for Disney recipes and updating recipe lists, and what am I having for dinner? Tortilla chips! :rotfl:

[disney54us]

Bet your feeling hungry!

[apostolic4life]

Here I am, searching for Disney recipes and updating recipe lists, and what am I having for dinner? Tortilla chips! :rotfl:

Our dinner tonight was no more spectacular: soft boiled eggs on toast. Nice and simple; it happens to be one of our family's favorite simple meals any time of the day. Some people think because I am a professional chef we always have prime rib and lobster for dinner.......yeah right!!!! :lmao:



:thumbsup2

[lynninpa]

Our dinner tonight was no more spectacular: soft boiled eggs on toast. Nice and simple; it happens to be one of our family's favorite simple meals any time of the day. Some people think because I am a professional chef we always have prime rib and lobster for dinner.......yeah right!!!! :lmao::thumbsup2
We love soft boiled eggs on toast for dinner-comfort food at its best.:goodvibes

[Lu Ann]

Does sound good, Disney Inn??? Where was that?

It's now called Shades of Green.

[disney54us]

We love soft boiled eggs on toast for dinner-comfort food at its best.:goodvibes

:thumbsup2 I'm ready to sit by the fire.


It's now called Shades of Green.

Thanks!!

[Tatania]

Turbovtec93: Lucky guy to have a Mom who makes great Disney food. :cool1:

The Olivia's filet mignon recipe has me craving meat as I finish the rest of the Tomato Bean Stew from my Epcot recipe :laughing:

Except for the recipe requests I left with the California Grill, all the ones I made came through. I had to send a written reminder but kudos to Disney and their great customer service staff. :thumbsup2

BTW, since I've probably worn out my welcome for this visit, I would ask fellow Dissers to write and request some of the recipes still on our list. It would be fabulous to have all the requests filled. If you've been, just mention that and if you know the server - so much the better.

Here's the last one I requested for someone and it sounds really good.

CHILES EN NOGADA
San Angel Inn, Epcot
4 SERVINGS

FILLING
1 LB GROUND PORK MEAT
1/3 CUP ONIONS DICED
2 GARLIC CLOVES, CHOPPED
1/2 CUP FRESH PEACH, DICED
1/3 CUP RAISINS
1/3 CUP WALNUTS CHOPPED
1/3 CUP ALMONDS CHOPPED
1/2 TSP. SUGAR
2 CLOVES CHOPPED
1/2 CUP TOMATO SAUCE
1/4 TBS GROUND CINNAMON
1 TBS VEGETABLE OIL
1/4 TSP SALT
1/4 TSP GROUND BLACK PEPPER
1/2 CUP FRESH PEARS DICED

In a frying pan place, one tablespoon of oil. When the oil is hot add the ground pork meat, onions, garlic first and then all the rest of the ingredients and cook for 15 minutes.


PREPARATION FOR THE CHILES
Roast the 8 chiles poblanos in a gas burner, then, peel and remove the burned skin, the seeds and veins of the chiles and rinse them. Proceed to stuff the chiles with the filling prepared before.


WALNUT SAUCE

2 CUPS WALNUTS
2 SLICES WHITE BREAD
1 CUP MEXICAN FRESH CHEESE
1 CUP SOUR CREAM
1 TSP SUGAR
1/4 TSP GROUND CINNAMON
1/2 TSP SALT
3 CUPS HALF AND HALF CREAM

Place all ingredients in a blender and blend until smooth. Pour cold sauce over the chiles.

Thanks to Theresa Joiner of the Food and Beverage staff for sending this.

[Tatania]

Blue Glow-tini
General Bar Menu, Disney World

1.5 oz. Skyy Citrus (or any citrus vodka)
.5 oz. Peach Schnapps
.5 oz Blue Curacao
1 oz. Pineapple Juice
1 oz Sour (Margarita) Mix

Build over ice, shake well and strain into a sugar –rimmed martini glass. Add a glowing ice-cube.