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[lynninpa]

San Angel Inn: Chiles en Nogada

Thanks for another interesting recipe, Tatania! :goodvibes

[lynninpa]

Blue Glow-tini

Thanks, Tatania! :drinking1

[TyRy]

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.

Thanks Tatania - I'll be making these at our next party - complete with the glow cubes from WDW! :goodvibes

[lynninpa]

Ghirardelli Ice Cream Shop: Kahlua Mousse :goodvibes


2 ounces Kahlua
1/2 cup of sugar
1 tablespoon fine instant coffee (your choice)
2 tablespoons ground Ghirardelli chocolate
2 cups of whipping cream


Chill a bowl and a beater. Put all ingredients into the chilled bowl and whip until stiff. Spoon into dessert glasses or put the mixture into a pastry bag and pipe it into the glasses. Serve topped with whipped cream and a liberal sprinkle of grated chocolate.

[tiggerfan1]

Tiggerfan1 here. :wave2: Just popping in to say thank you to all the people who have contributed those great recipes since my last visit. Keep the recipes coming! If anyone has more recipes from the 2007 Food and Wine festival, please share! I haven't had any luck finding the recipes anywhere online.

While I was searching for another recipe, I happened to find this recipe for berry cobbler from Artist Point. I've never tried it, but it looks really good. Here's the recipe (from allearsnet.com):


Berry Cobbler
Artist Point, Wilderness Lodge

3 cups all-purpose flour
1/4 tbsp. salt *
2 1/2 tbsp. baking powder *
1 1/8 cups granulated sugar
1/2 cup unsalted butter
2 eggs
1 cup heavy cream
2 cups blueberries (or other seasonal berries)
8 Tbsp. brown sugar
4 Tbsp. unsalted butter *
whipped cream or ice cream for topping

*Note: I thought that the measurements for the salt and baking powder were a mistake. Somehow I think it should be "tsp." not "tbsp." I've checked several other sites with this recipe and I found that they all say the same thing. :confused3 Personally, I would use only a 1/4 tsp. of salt and only 2 1/2 tsp. of baking powder. I made a correction on the "4 Tbsp. butter" too. It originally said 8 Tbsp. of butter, but the original recipe only gives directions for using 4 Tbsp. of the butter. It's the same on all the other sites, too. :confused3


-Preheat the oven to 350 degrees.

-Combine the flour, salt, baking powder and granulated sugar. Cut the butter into small pieces and mix into the flour mixture. Add the eggs and mix until just combined. Add the heavy cream and mix just enough to incorporate (the batter will be lumpy).

-(This recipe was originally intended to be made in four six-inch cake pans that have been lined with parchment paper, but I have modified this to be used in an 8x8 parchment-lined or greased pan.) Place the dough in the pan and spread evenly along the bottom of the pan. Spread the blueberries on top of of the dough. Sprinkle with 8 Tbsp. brown sugar and dot with 4 Tbsp. butter (cut into small pieces).

-Bake in preheated oven for 15 minutes or until the cobblers are lightly browned. Let cool to room temp. and serve with whipped cream or ice cream.

[tiggerfan1]

Here's another recipe (from allearsnet.com):


French Toast Loaf
Main Street Bakery, Magic Kingdom



12 slices day-old white bread (preferably a homestyle white bread, not Wonder-bread type bread)

8 oz. butter (chilled and sliced)


Brown sugar mixture:

9 oz. light brown sugar
1 tsp. cinnamon

(Mix together and set aside.)


Batter:

10 oz. heavy cream
4 large eggs
1/2 tsp. vanilla
1/4 tsp. cinnamon

(Mix together and refrigerate until ready to use.)


-Liberally spray a loaf pan with cooking spray. Layer 3 slices of the bread on the bottom of the pan. Sprinkle 1/3 of the brown sugar mixture on top of the bread, then layer 1/3 of the butter. Repeat these steps two more times. Top off with 3 more slices of bread (should have a total of 12 slices of bread). Press the down on the loaf with your hand to compact bread into loaf pan.

-Slowly pour the batter over the loaf, covering completely. It may take a little time for it to fully absorb into the bread and flow into the spaces at the bottom. (Take your time and pour the batters into the corners, too. Lift the bread at the corners a little to get to the bottom quicker if you want.)

-Place loaf pan on some paper towel in case of overflow. Cover the top of the loaf with parchment paper and wrap top tightly with aluminun foil. Place in refrigerator and allow to sit overnight.

-Preheat oven to 325 degrees F. Bake for about 1 hour or until the internal temperature of the loaf is 160 degrees. Uncover and bake for another 15 minutes. Remove from oven and let it sit for 5- 10 minutes. Place a plate on the top of the loaf pan and invert to remove from pan. Cut into 7 slices and serve.

[Brutus20]

Does anyone have the recipe for the unbelievable Baileys and Jack Daniels Mousse with chocolate ganache topping? We had this last week at the Coral Reef Restaurant and it is unbelievable.

[lynninpa]

tiggerfan1 :wave2: Thank you for posting two more great recipes! And thanks for your tips, too! :thumbsup2

[lynninpa]

Does anyone have the recipe for the unbelievable Baileys and Jack Daniels Mousse with chocolate ganache topping? We had this last week at the Coral Reef Restaurant and it is unbelievable.
Sounds heavenly! Hopefully, I or a fellow Diser will find this recipe! I will add it to the Requested Recipes list right now, Brutus20! :upsidedow

[lynninpa]

Please check out the REQUESTED RECIPES list on page 15, post 222. You just might have a recipe a fellow Diser would love to have! :thumbsup2

[bkyrdmoviemom]

Does anyone have the recipe for the unbelievable Baileys and Jack Daniels Mousse with chocolate ganache topping? We had this last week at the Coral Reef Restaurant and it is unbelievable.

OH MY GOSH! That sounds TO DIE FOR!!! I'm a big Baileys fan (with Vodka ususally) but I'm up for somethin' different. Can't wait to see the recipe!!!!

[Tatania]

Tiggerfan1 here. :wave2: Just popping in to say thank you to all the people who have contributed those great recipes since my last visit. Keep the recipes coming! If anyone has more recipes from the 2007 Food and Wine festival, please share! I haven't had any luck finding the recipes anywhere online.

While I was searching for another recipe, I happened to find this recipe for berry cobbler from Artist Point. I've never tried it, but it looks really good. Here's the recipe (from allearsnet.com):


Berry Cobbler
Artist Point, Wilderness Lodge

3 cups all-purpose flour
1/4 tbsp. salt *
2 1/2 tbsp. baking powder *
1 1/8 cups granulated sugar
1/2 cup unsalted butter
2 eggs
1 cup heavy cream
2 cups blueberries (or other seasonal berries)
8 Tbsp. brown sugar
4 Tbsp. unsalted butter *
whipped cream or ice cream for topping

*Note: I thought that the measurements for the salt and baking powder were a mistake. Somehow I think it should be "tsp." not "tbsp." I've checked several other sites with this recipe and I found that they all say the same thing. :confused3 Personally, I would use only a 1/4 tsp. of salt and only 2 1/2 tsp. of baking powder. I made a correction on the "4 Tbsp. butter" too. It originally said 8 Tbsp. of butter, but the original recipe only gives directions for using 4 Tbsp. of the butter. It's the same on all the other sites, too. :confused3


-Preheat the oven to 350 degrees.

-Combine the flour, salt, baking powder and granulated sugar. Cut the butter into small pieces and mix into the flour mixture. Add the eggs and mix until just combined. Add the heavy cream and mix just enough to incorporate (the batter will be lumpy).

-(This recipe was originally intended to be made in four six-inch cake pans that have been lined with parchment paper, but I have modified this to be used in an 8x8 parchment-lined or greased pan.) Place the dough in the pan and spread evenly along the bottom of the pan. Spread the blueberries on top of of the dough. Sprinkle with 8 Tbsp. brown sugar and dot with 4 Tbsp. butter (cut into small pieces).

-Bake in preheated oven for 15 minutes or until the cobblers are lightly browned. Let cool to room temp. and serve with whipped cream or ice cream.

This was the recipe I used last summer and here are my comments from that time:
Cook's Note: "I had to use 2 cake pans (1 – 9” and another 12”) because I didn't have 6” pans. I doubled the amount of berries because they looked very sparse in the cake pan. If one makes this in 4 - 6" cake pans (as this recipe calls for) then ½ cup berries per dessert might work but I think more is better because there’s a fair amount of dough. My pans baked far longer than 15” (more like 45 – 55") and the edges were done well before the middle. The dessert tastes delicious. 4 portions would be a LOT per person. "


This recipe is also in the Delicious Disney Cookbook and since the measurements are a little different (and make a lesser amount) I'll post the recipe for comparison purposes.

Artist Point Berry Cobbler
from the Delicious Disney cookbook
Serves 6 to 8

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 teaspoon salt
1/2 cup (1 stick) plus 2 tablespoons cold butter, cut into small pieces
1 large egg
1 cup heavy cream
12 ounces fresh blueberries
2 tbsp. light brown sugar
1/2 pint each fresh raspberries and blackberries, and 8 strawberries for garnish
Vanilla ice cream

1. In a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. With a pastry blender, or your hands, blend in one half cup butter until crumbly. With a fork, stir in the egg and mix just enough to blend. Add heavy cream and mix just enough to incorporate; do not overmix.
2. Preheat oven to 350°. Lightly grease a 9-inch round cake pan, line the bottom with waxed paper, and grease the paper.
3. Press the dough evenly into the bottom of the cake pan. Place the blueberries on top of the dough and sprinkle with the brown sugar. Place remaining two tablespoons butter pieces over berries.
4. Bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Remove the cake from the pan, cut into wedges, and serve with the fresh raspberries, blackberries, and strawberries. Top with vanilla ice cream.

Note: Fruit sorbets can be substituted for vanilla ice cream. And you can use any seasonal fruit.

[Tatania]

If anyone has more recipes from the 2007 Food and Wine festival, please share!

I have the cookbook and have been transcribing recipes here slowly but surely. There are 77 pages of recipes and now that I've added the ones I received from my visit a couple weeks ago, I'll start transcribing the Epcot ones again.

[tiggerfan1]

This recipe is also in the Delicious Disney Cookbook and since the measurements are a little different (and make a lesser amount) I'll post the recipe for comparison purposes.
It's funny that you should include that because I happened to come across that exact same recipe after I had already posted the version that I gave. I was going to ask lynninpa if I should post both versions of the recipe, but now I don't have to. Thanks! Oh, by the way, I'll be on the lookout for those Food and Wine festival recipes. :thumbsup2

[tiggerfan1]

My pans baked far longer than 15” (more like 45 – 55") and the edges were done well before the middle."


Thanks for that note. I thought that it was a little weird that it said that you only had to bake the cobbler for 15 minutes. All the cobbler recipes that I've seen have a minimum bake time of 25-30 minutes. This version of the recipe is a little screwy, but there are so many copies of it floating around on the web. :confused:

[akalittleeva]

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 make these somewhat regularly and never have found it too be too much liquid...

[lynninpa]

Artist Point Berry Cobbler
Thanks for posting, Tatania! :upsidedow

[lynninpa]

House of Blues: Swamp Water :drinking1

1 teaspoon Skyy Vodka
Splash of blue Curacao
Orange juice

Fill a very tall glass with ice, pour in alcohol, fill the rest of the way with orange juice; mix and enjoy! Use a plastic glow stick as a swizzle stick to give the drink and eerie, magical radiance.

[lynninpa]

Pioneer Hall Sangria :drinking1
Pioneer Hall
Fort Wilderness Campground resort

4 qts water, chilled
4 qts Inglebrook burgundy, chilled
3 cups sangria mix, chilled
Ice

Combine water, wine and sangria mix. Serve over ice.

[bnf2]

I've truly enjoyed this thread and just wanted to thank everyone for all the great recipes... and to Lynninpa for keeping it so organized!

I wanted to report that we just had these wings for our "SuperBowl" party (just DH, me & the kids!) They were fabulous... and really sticky!!

These are an appetizer served at Ohana and possibly my favorite food in WDW.

Ohana Wings:


Next time we will adjust the chilil powder and cayenne pepper down just bit- we usually like spicey, but this we just a bit much for us. I also only used half the sauce for the amount of wings the recipe called for- maybe I misread something somewhere... but that was a lot of sauce :) Other than that-- perfection! We ate at 'Ohana in December and the kids had been really excited about trying these at home... my 8 year olds are real foodies!! :laughing: Thanks!

(The recipe is on pg. 25)

[lynninpa]

'Ohana: Sticky Wings

Thanks for letting us know how they turned out, bnf2-and thanks for your great tips!! :cool1:

[akalittleeva]

I've truly enjoyed this thread and just wanted to thank everyone for all the great recipes... and to Lynninpa for keeping it so organized!

I wanted to report that we just had these wings for our "SuperBowl" party (just DH, me & the kids!) They were fabulous... and really sticky!!



Next time we will adjust the chilil powder and cayenne pepper down just bit- we usually like spicey, but this we just a bit much for us. I also only used half the sauce for the amount of wings the recipe called for- maybe I misread something somewhere... but that was a lot of sauce :) Other than that-- perfection! We ate at 'Ohana in December and the kids had been really excited about trying these at home... my 8 year olds are real foodies!! :laughing: Thanks!

(The recipe is on pg. 25)

I made them, too and they were very good and also spicy (dh and I managed fine, but the kids said their mouth was on fire) and I used 1/2 the sauce as well - I've never had them before - how do they compare to the real thing? I was going to make Kona's, but still not sure of the mustard sauce?...Does anyone know where I could find it - the recipe on page 4 (which I posted) only lists it, but doesn't describe how to make it...

I also had the cheddar soup - awesome, as usual and I made the No Way Jose Sundaes - yummy! I was going to make a couple more recipes but dh/ds just got over a stomach bug and didn't want to tempt them to overdue it.

Lynninpa - did you make the PEI Mussels - did I miss the review?

[deekaypee]

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.



Just checking in with feedback. My DMIL made this cake and told me that it was quite tasty--especially the day after it was made. But the amount of crunch, syrup, and whipped cream was way too much for the cake itself; she said there was enough left over to finish 2 or 3 more cakes.

As feedback on other recipes suggests, this quantity issue seems to be a regular occurrence: the toppings, sauces, glazes, etc. tend to make more than actually needed for the dishes themselves. Just something to keep in mind when buying ingredients.

[ms.ojo]

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.

Thanks for the recipe!!! I can't wait to try it. Though I'm surprised there isn't some sort of cheese in the ingredients. Pehaps it was just the 1/2 and 1/2...but it certainly seemed thick and creamy like some cheese was in there too.

[bnf2]

I wanted to report that we just had these wings for our "SuperBowl" party They were fabulous... and really sticky!!

Next time we will adjust the chilil powder and cayenne pepper down just bit- we usually like spicy, but this we just a bit much for us. I also only used half the sauce for the amount of wings the recipe called for- maybe I misread something somewhere... but that was a lot of sauce :)
(The recipe is on pg. 25)

I made them, too and they were very good and also spicy (dh and I managed fine, but the kids said their mouth was on fire) and I used 1/2 the sauce as well - I've never had them before - how do they compare to the real thing?


RE: 'Ohana wings
This is bad... but I don't remember exactly how they compared! We ate at 'Ohana on the first full day of our vacation and had TS meals everyday... so after 8 days and then... BAM- right home to Christmas...it all started to run together!

The kids said it was just like at the Poly, DH doesn't remember either... man- you pass 40 and the memory just isn't what it used to be :rotfl:

I plan to use the rest of the sauce on chicken tenders tonight- I'm cutting the fire and will have no bones to fight!

[Tatania]

I've truly enjoyed this thread and just wanted to thank everyone for all the great recipes... and to Lynninpa for keeping it so organized!

I wanted to report that we just had these wings for our "SuperBowl" party (just DH, me & the kids!) They were fabulous... and really sticky!!



Next time we will adjust the chilil powder and cayenne pepper down just bit- we usually like spicey, but this we just a bit much for us. I also only used half the sauce for the amount of wings the recipe called for- maybe I misread something somewhere... but that was a lot of sauce :) Other than that-- perfection! We ate at 'Ohana in December and the kids had been really excited about trying these at home... my 8 year olds are real foodies!! :laughing: Thanks!

(The recipe is on pg. 25)

Disney recipes can definitely be a challenge esp. with the many versions around that don't always agree. The recipe for the 'Ohana Honey-Coriander Chicken Wings is a case in point. The version on page 25 mixes the seasoning from 1 version with the sauce from another version to come up with a 3rd version.
For comparison and research here are 2 different versions and then the one on page 25.


Version 1 is from the Orlando Sentinel and is for 4 pounds of chicken drummettes:

Wing seasoning: Combine
2 tablespoons Kosher salt,
2 tablespoons ground paprika
2 tablespoons sugar,
1⁄2 teaspoon ground black pepper,
1⁄2 teaspoon turmeric
1⁄2 teaspoon ground cinnamon,
1⁄2 teaspoon granulated garlic
1⁄4 teaspoon cayenne pepper

Sauce Mix simmer
1 cup honey
1⁄2 cup soy sauce
1 tablespoon chili powder
1 tablespoon lime juice
1 tablespoon ground coriander
1⁄2 teaspoon ground ginger
Mix 2 tablespoons cornstarch and 1 tablespoon water

Version 2 is what I was given at the restaurant many years back and calls for 5 pounds of drummettes

Wing seasoning:
1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Wing sauce:
1/2 cup honey
1/4 cup low-sodium soy sauce
1/2 tablespoon chili powder
1/2 tablespoon fresh lime juice
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger
1 tablespoon cornstarch

So they use much less sauce and seasoning for more chicken.

Version 3 from page 25 uses the seasoning from Version 2 and the Sauce from Version 1 which could explain why there's too much sauce:

These are an appetizer served at Ohana and possibly my favorite food in WDW.

Ohana Wings:
1 Tbsp kosher salt
1 Tbsp Paprika
1 Tbsp granulated sugar
1/4 tsp black pepper
1/4 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp granulated garlic
1/8 tsp cayenne pepper
2 pounds chicken wings and drummettes

Honey Coriander sauce:
1 Tbsp chili powder
1/2 tsp ground ginger
1 Tbsp lime juice
1 Tbsp ground coriander, toasted
1/2 cup low sodium soy sauce
1 cup honey
2 Tbsp cornstarch
1/4 cup water

[Tatania]

Just checking in with feedback. My DMIL made this cake and told me that it was quite tasty--especially the day after it was made. But the amount of crunch, syrup, and whipped cream was way too much for the cake itself; she said there was enough left over to finish 2 or 3 more cakes.

As feedback on other recipes suggests, this quantity issue seems to be a regular occurrence: the toppings, sauces, glazes, etc. tend to make more than actually needed for the dishes themselves. Just something to keep in mind when buying ingredients.

THanks so much for the feedback and I'll add this note to my recipe. Did your DMIL find a litte sweet as that's what I felt this time around - esp. compared to the other dessert I had.

[tiggerfan1]

Tatania: I just had a quick question. When you made the version of the berry cobbler that I gave, did you have to correct the measurements of the salt and baking powder? The measurements say "Tbsp.", but I'm pretty sure that it should be "tsp." Please let me know so I can change it if I need to. Thanks!

[bnf2]

Disney recipes can definitely be a challenge esp. with the many versions around that don't always agree. The recipe for the 'Ohana Honey-Coriander Chicken Wings is a case in point. The version on page 25 mixes the seasoning from 1 version with the sauce from another version to come up with a 3rd version.

Version 1 is from the Orlando Sentinel and is for 4 pounds of chicken drummettes:

Version 3 from page 25 uses the seasoning from Version 2 and the Sauce from Version 1 which could explain why there's too much sauce:

Well, how 'bout that! Thanks Tatania! I'm definitely going to try your version... straight from the place... next time :thumbsup2 Good thing I love to cook and my family loves to eat!!

[Tatania]

Tatania: I just had a quick question. When you made the version of the berry cobbler that I gave, did you have to correct the measurements of the salt and baking powder? The measurements say "Tbsp.", but I'm pretty sure that it should be "tsp." Please let me know so I can change it if I need to. Thanks!

According to what's printed in the Delicious Disney Cookbook they use:
1/2 teaspoon salt and 2 teaspoons baking powder to 1 1/2 cups flour, 1/2 cup sugar and 1 stick plus 2 tbsp. butter.

[tiggerfan1]

This was the recipe I used last summer and here are my comments from that time:
Cook's Note: "I had to use 2 cake pans (1 – 9” and another 12”) because I didn't have 6” pans. I doubled the amount of berries because they looked very sparse in the cake pan. If one makes this in 4 - 6" cake pans (as this recipe calls for) then ½ cup berries per dessert might work but I think more is better because there’s a fair amount of dough. My pans baked far longer than 15” (more like 45 – 55") and the edges were done well before the middle. The dessert tastes delicious. 4 portions would be a LOT per person. "


According to what's printed in the Delicious Disney Cookbook they use:
1/2 teaspoon salt and 2 teaspoons baking powder to 1 1/2 cups flour, 1/2 cup sugar and 1 stick plus 2 tbsp. butter.

Yes, but I notice that you didn't include any measurement changes in your notes for the cobbler recipe (quoted above). I was just wondering if the measurements in the version that I gave were correct after all.

[Tatania]

Last night I made the Butternut Squash Soup from Boma as well as the Durban spiced chicken and Olivia's Key Lime pie. This time I used only boneless thighs and breasts that had been marinated, baked and served over a veggie rice, instead of the whole chicken. This marinade is outstanding and is quickly becoming a standard recipe for me. Last time I used the leftover cold chicken and made a salad using the Chili Cilantro Vinaigrette that's part of the recipe. Delicious. Orginally this is a roast chicken salad but works superbly as a marinade on roast chicken. I've made the key lime pie many times as Olivia's recipe is the best.

Boma: Butternut Squash Soup
2 tablespoons Butter
1 each Garlic Cloves
1 each Onion, chopped
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
1 pound Butternut Squash, cut in chunks
2 teaspoons Curry Paste, red
2 cups Vegetable Stock
2 cups Milk
4 tablespoons Sour Cream
2 each Fresh Lemons, juiced
To taste -- Black Pepper and Salt
To taste -- Cilantro Sprigs

In a large pot, heat the butter. Add the onions and garlic and cook until soft. Add all the spices, lemon juice, and curry paste. Add squash and cover with the stock. Simmer until squash is cooked.

Puree the soup until smooth and add the salt and pepper to tastes. Return to the heat and add the milk and sour cream. Do not boil. Garnish with the cilantro sprigs.

I followed the recipe exactly except I used the juice of 1 1/2 lemons as they were quite large. It tasted very sour (and the milk curdled a little when added) so I added brown sugar and more cumin. It was still too sour for me and my DS to enjoy. Only my Mom liked it as she likes sour stuff. It wasn't on the menu the day I ate at Boma (just a muddy tasting mushroom soup) but others have commented that this soup has a sweet taste and might have had cinnamon and nutmeg. I'll add that tonight plus more brown sugar and orange juice. If I make this again I'll use very little or no lemon juice.
Alton Browne (Food Network) uses no lemon but honey, ginger and nutmeg and the ones at Epicurious.com use many varations with ginger, brown sugar, green apple, Green Chili sauce, orange juice but not lemon.

I think the lemon is a mistake.

Update: When I reheated the soup I added the juice of one blood orange, more brown sugar, cinnamon and nutmeg and DS and I liked it better. Mom prefers the sour version and wants the recipe, LOL.

[akalittleeva]

Tatania - re: O'hana wings - thanks so much for the input - makes complete sense - I'll be trying your recipe next time. I've had the Durban chicken on my list of new recipes to try for a while now, but haven't had much chance to cook lately - after hearing your review, I'm going to move it to the top of my list!

bnf2 - no problem about not remembering for comparison - I've made a few things that I've actually tried at WDW and they have been delicious, but can't say for sure if it was a dead ringer for the original - either way, good is good!

[Tatania]

Yes, but I notice that you didn't include any measurement changes in your notes for the cobbler recipe (quoted above). I was just wondering if the measurements in the version that I gave were correct after all.

Sorry, misunderstood what you had asked, hehe. I THINK I used the 1/4 tbsp. salt & 2 1/2 tbsp. baking powder when I made it but since I had both recipes, I'm not 100% sure anymore. The notes I made are under the the one with the tbsp. so I'm guessing I used that.

[Tatania]

On page 236 we have a request for the Almond-crusted Cheesecake from Narcoossee's.
We can take that request off the list :)

http://img157.imageshack.us/img157/2108/918narmycheesecake4x4nu1.jpg
Almond-crusted Cheesecake - Inspired by the Year of a Million Dreams and served with Lambert cherry sauce.
Narcoossee's, Grand Floridian
Yield: 10 portions

INGREDIENTS
30 oz Cream cheese
7-1/2 oz Sugar
2 oz Sour cream
4 oz Whole eggs
¼ oz Almond essence
2 oz Heavy cream
¼ sheet Yellow cake or a 1 layer pie dough
15 oz Whipped cream
1 oz Chocolate dust for garnish
2-1/2 oz Semisweet chocolate for garnish
7-1/2 oz Sugared almonds
10 oz White ganache for garnish

METHOD:
Grease individual molds.
Roll out pie dough or cut sponge cake – ¼ inch to ¾ inch thick - and line bottom of molds
Combine cream cheese and sugar in a mixing bowl.
Blend in heavy cream and sour cream.
Mix until smooth.
Blend in eggs and almond.
Mix until smooth.
Pour mixture into the molds
Bake in a water bath at 300o F. for approximately 2 hours, or until filling is set.
Serve cold and top with sugared almonds

SUGAR ALMONDS

INGREDIENTS:
6 oz Sliced almonds
1 oz Egg whites
6 oz Sugar

METHOD:
Mix all ingredients together and evenly covered with egg whites and sugar. Bake at 250 degrees for 10 to 12 minutes or until golden brown

LAMBERT CHERRY SAUCE

INGREDIENTS:
1 cup Pureed strawberries (from fresh or frozen strawberries)
1 cup Pureed raspberries (from fresh or frozen raspberries)
1 cup Pureed blueberries (from fresh or frozen blueberries)
1 cup Pureed blackberries (from fresh or frozen blackberries)
¼ cup Sugar or to taste
1 tbls Water
2 cups Pureed blackcherries (from fresh or frozen)
METHOD:
Bring fruit purees, sugar and water to a boil
Add cherry puree and stir to incorporate
Let cool before using








For le Cellier: Sweet Potato Puree request is posted on Page 72 post#1072
Steak & Noodle Stirfry request - formerly on the menu as Stir-fried Beef Tips. The Chef wrote to me and said that they no longer have the recipe as it's been off the menu a while now. All he could find was the Spicy Honey Soy Vinaigrette/Glaze recipe they used in it which is posted on page 77.

[lynninpa]

Honey Crunch Cake

Thank you for posting a review of the Honey Crunch Cake, deekaypee! :thumbsup2

[lynninpa]

Boma: Butternut Squash Soup

Thanks for the review and tips, Tatania! :thumbsup2

[lynninpa]

Narcoossee's: Almond-crusted Cheesecake

Sounds delicious! Thank you, Tatania!! :thumbsup2

[lynninpa]

:wave2: I have changed the page number in the index for the Honey Coriander Wings to page 86 since it includes the one originally posted here on the Recipe Exchange, as well as noting that there are 3 versions...so far. ;)

[lynninpa]

BTW, llyninpa, if you're updating the request list I'd just like to note that the requests for:
Boma (266: Peanut Rice Sauce & 931: Coconut Pudding? Mousse?) are posted on page 65 #567 for the Peanut Rice Sauce and Cocomisu: post #954.

The Main Street Bakery Citrus Cake - this is probably the Grapefruit Cake as it's the recipe I was sent when I requested it.


Oops! Guess I did not read the recipe for the Peanut Rice carefully enough. I will delete it from the Requested List. :upsidedow

There is a simple coconut pudding/mousse served on occasion at Boma in addition to the Cocomisu. :upsidedow

The Citrus Cake that was served at The Main Street Bakery is not the same as the Grapefruit Cake at The Brown Derby, although I am sure it is just as yummy! ;)

[Tatania]

The Citrus Cake that was served at The Main Street Bakery is not the same as the Grapefruit Cake at The Brown Derby, although I am sure it is just as yummy!

I kind of figured that, but I won't bother writing back to them about it. I can't be sure it's on the menu anymore because I didn't see it :confused3

[Tatania]

Welsh Dragon
Rose & Crown Restaurant, EPCOT WALT DISNEY WORLD

Ingredients
3/4 ounce peach schnapps
3/4 ounce melon liqueur
1/2 ounce green crème de menthe
to taste orange juice
to taste pineapple juice

Method of preparation:
Mix all ingredients together, blending well. Pour over ice. Enjoy!

[Tatania]

Rocky Mountain Mudslide
Coral Reef, Epcot
Glassware: Tear Drop
Preparation: Chocolate on the inside of the glass and in the drink.

Ingredients: Absolute Vodka 1 oz
Kalhua .5 oz
Amaretto .5 oz
*Ice Cream Mix 2 oz
Chocolate Syrup 1 oz
Garnish: Whipped cream on top with a cherry

Presentation: Mixed together with ice cream mix, chocolate syrup and alcohol. Then poured into a glass, drizzled with chocolate sauce and topped with whipped cream and a cherry.


*Restaurants use ice cream mixes purchased in bulk. For drink purposes just use melted vanilla ice cream. In case you want to make your own mix:

Regular Vanilla Ice Cream mix recipe

Table cream 2 litres (2 US quarts)
Instant skim-milk powder 350 ml (1.5 cups)
Sugar 450 ml (2 cups)
Gelatin one 7 g (1/4 oz.) pkg.
Egg one med or large
Vanilla 10 ml (2 teaspons)

The mix (unfrozen ice cream) has to be cooked (pasteurized). For pasteurizing the mix, it is best to use a double boiler to prevent scorching.
Place the liquid ingredients (milk, cream or coffee whitener) in the upper section of the double boiler. Beat in the eggs and the skim-milk powder. Mix the gelatin with the sugar and add to the liquid with constant mixing. While stirring, heat to about 70oC. Place the container in cold water and cool as rapidly as possible to below 18oC.

Aging the Mix
The ice cream mix is best if it is aged (stored in the refrigerator) overnight. This improves the whipping qualities of the mix and the body and texture of the ice cream. If time does not permit overnight aging, let the mix stand in the refrigerator for at least four hours. After the aging process is completed, remove the mix from the refrigerator and stir in the flavouring or use in your recipes.

[Dizneydaz]

I checked the list on page one, and the request list, and didn't see this one-my favorite dessert at WDW-Narcoossee's Almond Crusted Cheesecake. Could you please add it to the request list? Thanks.

EDITTED-Never mind-I just saw it on page 86. :confused3

And thanks for all the hard work maintaining this thread. :goodvibes

Added-while looking for the above recipe, I turned up a few interesting ones that I don't see listed on page one (unless I'm blind! :rotfl2: )

Here's the first one:
Tie-Dyed (Red Velvet) Cheesecake Recipe
Walt Disney’s Pop Century Resort.

Ingredients for Crust:
1 box Red Velvet Cake Mix (or white cake mix with red food coloring), prepared according to box directions.

Preparation:
Pour 1/2 of prepared cake mix into a greased 9-inch springform pan and bake according to the directions on the box for a 9-inch layer cake. Discard extra batter (or make 2).
Allow cake layer to cool completely in the pan. Set aside.

Ingredients for Cheesecake:
16 ounces cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp almond extract
2 large eggs
1/4 cup sour cream
Food coloring

Preparation:
Preheat your oven to 325 F ( or 162 C.)In a large bowl- beat cream cheese, sugar, vanilla and almond extract until smooth. Beat in eggs one at a time, then add in sour cream.
Divide mixture into 5 small bowls and add the following colors to each one: pink, yellow, blue, green and purple. Pour batters onto cake base in the 9-inch springform pan. Do not swirl too much, so the colors will be clearly visible.
Bake for 35 minutes, until the center is just about set when you jiggle the pan.
Allow to cool completely and refrigerate before serving.
Run a knife the cake to release it before removing sides of pan.

[Dizneydaz]

And one more-
DISNEY CRYSTAL PALACE AMBROSIA
From the early 1980s.
INGREDIENTS
1 cup mixed fruit or canned fruit cocktail
½ cup mandarin oranges
½ cup pineapple tidbits
¼ cup crushed pineapple
½ cup miniature marshmallows
1/3 cup flaked coconut
¾ cup sour cream
¼ cup maraschino cherries, halved
¼ cup red seedless grapes
PREPARATION:
Drain fruits well. Combine with marshmallows, coconut, sour cream, cherries and grapes, mixing lightly but thoroughly. Chill well. Makes 8 servings.
Per serving: 114 calories (42 percent from fat), 5.7 g fat (3.7 g saturated, 1.4 g monounsaturated), 9.5 mg cholesterol, 1.2 g protein, 16.2 g carbohydrates, 0.9 g fiber, 18.3 mg sodium.

[deekaypee]

THanks so much for the feedback and I'll add this note to my recipe. Did your DMIL find a litte sweet as that's what I felt this time around - esp. compared to the other dessert I had.

Now that you mention it....DMIL said it was really good, but wasn't sure if the cake was what she remembered. She only had a nibble off my DH's plate, though, and I don't know if she thought it was too sweet. I'll try and remember to ask her when we talk next weekend. Both she and my DFIL liked the results well enough to serve to their friends, though!

Thank you for posting a review of the Honey Crunch Cake, deekaypee! :thumbsup2

No, thank YOU for this thread. It's folks like you and Tatania that keep it going. I hope to be cooking more, with my limited skills, in the near future. (About five pounds from now....)

Seriously, this is a great thread & makes my weekly menu-planning more pleasant, even if I'm just daydreaming! :thumbsup2

[lynninpa]

Rose & Crown: Welsh Dragon

Cheers! :drinking1

[lynninpa]

Coral Reef: Rocky Mountain Mudslide

Thanks, Tatania! :drinking1

[lynninpa]

Pop Century: Tied-Dyed Cheescake and CP: Ambrosia

Thanks for posting two Disney classics, Dizneydaz! :thumbsup2 By the way, I love your user name-my license plate on my car is DIZNE. ;)

[lynninpa]

I checked the list on page one, and the request list, and didn't see this one-my favorite dessert at WDW-Narcoossee's Almond Crusted Cheesecake. Could you please add it to the request list? Thanks.

EDITTED-Never mind-I just saw it on page 86. :confused3

The recipe was just added this morning-and was taken off of the Request list just this evening! ;)

[lynninpa]

Fort Wilderness: Pioneer Hall Cheese Dip

3/4 Cup Half and Half
1 Tablespoon Chili Powder
1/4 Teaspoon Salt
1/8 Teaspoon White Pepper
1/8 Teaspoon Tabasco Sauce
3/4 Cup Cheddar Cheese -- grated
1 Package Cream Cheese -- (8 oz) softened
Heat half and half with chili powder, stirring to blend and let simmer for
a few minutes. Add salt. white pepper and Tabasco sauce. Put cheeses in a
bowl and gradually add the hot liquid. Stir until cheeses are mixed. Other
seasonings may be added as desired. Serve with crackers or fresh
vegetables.

[jdcthree]

The Maui Scalloped Potatoes from Ohana were DELICIOUS!! Thanks to whoever posted the recipe!

[lynninpa]

The Maui Scalloped Potatoes from Ohana were DELICIOUS!! Thanks to whoever posted the recipe!
Happy to hear that you are enjoying the Recipe Exchange, jdcthree! :cool1:

[Tatania]

And one more-
DISNEY CRYSTAL PALACE AMBROSIA
From the early 1980s.
INGREDIENTS
1 cup mixed fruit or canned fruit cocktail
½ cup mandarin oranges
½ cup pineapple tidbits
¼ cup crushed pineapple
½ cup miniature marshmallows
1/3 cup flaked coconut
¾ cup sour cream
¼ cup maraschino cherries, halved
¼ cup red seedless grapes
PREPARATION:
Drain fruits well. Combine with marshmallows, coconut, sour cream, cherries and grapes, mixing lightly but thoroughly. Chill well. Makes 8 servings.
Per serving: 114 calories (42 percent from fat), 5.7 g fat (3.7 g saturated, 1.4 g monounsaturated), 9.5 mg cholesterol, 1.2 g protein, 16.2 g carbohydrates, 0.9 g fiber, 18.3 mg sodium.

Ambrosia is one of my all time favorite comfort foods and this is a very good recipe. It's great for pot lucks.

[Tatania]

There are other versions of this stew recipe online but I used the one from the Delicious Disney cookbook.
Canadian liquor commissions are frustrating to deal with (not to mention far more expensive than the USA), and they wouldn't let me buy just 1 bottle of Guinness Stout. In the name of the economy, and because I didn’t want to be stuck with a case of beer that I will never drink, I bought a can of dark German beer instead, which I was assured was just like Stout. Since I neither like nor drink any beer, I definitely wouldn't know the difference.

There were 2 cups of beer in the can, so I dumped all of it into the stew (rather than half in the garbage) and I used all the beef broth in the tetra box (about 4 cups I think). I simmered the stew for about an hour and a half, and it wasn’t really reduced by 1/3. I ended up with far too much broth, but that’s okay because I’m going to brown more beef cubes tomorrow and add them. My DS liked the dish and I thought it was OK. I’m sure using real Guinness (and less of it) would make this taste different. I was planning to make the biscuits from another Disney recipe but ran out of time (because American Idol was starting, LOL).

Guinness Stew
from Rose & Crown, Epcot (from Delicious Disney)
Serves 6 - 8

2 pounds sirloin cubes
1/2 cup all purpose flour
2 Tbsp ounce olive oil
2 dry bay leaves
1 large clove garlic, chopped
1 cup diced yellow onion
1/2 cup diced carrots
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary
¼ teaspoon red chili flakes
1 cup Guinness stout
1 quart (4 cups) beef broth

Place steak and flour in a plastic bag; seal bag and shake vigorously to coat.
Heat oil in a large, heavy-bottomed stockpot; add steak and cook over medium-high heat until browned, stirring occasionally. Reserve remaining flour in bag.

Add bay leaves, garlic, onions, and carrots, and cook about 5 minutes, until tender. Sprinkle in remaining flour; cook one minute, stirring constantly. Add the thyme, rosemary, and chili flakes. Slowly stir in Guinness Stout while scraping the bottom of the pan to loosen any particles. Stir until smooth, thickened, and bubbly. Season with salt and pepper. Simmer 10 minutes.

Slowly stir in beef broth and bring to a boil. Cover, reduce heat, and simmer 1 hour. Stew will thicken and reduce by at least 1/3. Discard bay leaves before serving.

Cook’s note: To thicken stew if wanted, make a slurry of 1 ounce cornstarch and 2 ounces water and add to stew while at a simmer.

[Tatania]

Along with the Guinness Stew I made Greek Salad and decided to try the recipe in the Epcot Food and Wine Festival cookbook. Normally I wouldn’t use a recipe for Greek salad, but since a lot of the Epcot recipes are basic (things like cabbage rolls, lasagna etc.) I figured I might as well give it a try. It was actually very good, and everyone who tried it liked it a lot.

BTW, the recipes the countries use in the Epcot Food and Wine Festival seem to be recycled frequently over the years. I mean does China EVER serve something other than Sha Cha Chicken?? Or does Canada ever have a dish without maple syrup? A lot of the recipes in the 2007 book can be found all over the Internet from previous years.

Greek Salad with Pita Bread
Epcot Food and Wine Festival, Greece
Serves 6

3 Vine-ripened tomatoes, cut into ½” thick wedges
1 red onion, sliced into thin rings
1 cucumber, peeled and cut into ½” cubes
2 small green bell peppers, seeded and cut into thin strips
1 cup Kalamata olives (I used pitted)
6 ounces feta cheese, coarsely crumbled
2 cups shredded Romaine lettuce

Dressing
3 tablespoons fresh lemon juice
1/3 cup olive oil
2 teaspoons dried oregano
salt and freshly ground black pepper

Pita Bread

1. In a large mixing bowl, combine all the salad ingredients.
2. Season the salad with the lemon juice, olive oil, and oregano. Toss all the ingredients until they are well coated with the dressing and add salt and pepper to taste.
3. Divide the salad among 6 plates and serve accompanied with warm toasted pita bread.

[westcliffemom]

The Disney Cinnamon Rolls recipe is great! I made them yesterday. Maybe I didn't do it quite right, but they weren't exactly like they are there (they never are, right) but the recipe is far superior to any cinnamon roll recipe I've ever tried. Thanks!

[grimgrningghost]

Does anyone have the recipe for rose and crown's shepherd's pie?

[MercyMe]

Cottage Pie
Rose & Crown Pub
From "Cooking with Mickey" Volume II

Ingredients:
1/4 cup butter
1 cup diced onion
1 1/2 pounds lean ground beef
Salt and freshly ground pepper to taste
1/4 teaspoon ground savory
1 cup brown gravy
2 cups mashed potatoes
Additional butter

Method:
1. Heat 1/4 cup butter in a 9-inch skillet. Add onion and cook until lightly browned, stirring.
2. Add beef, salt, pepper and savory and continue cooking 5 minutes longer. Stir in gravy and heat until bubbling.
3. Spoon into a buttered 8-cup flat casserole dish. Top meat mixture with mashed potatoes. Dot with pieces of butter.
4. Bake at 400°F for 15 to 20 minutes or until potatoes are lightly browned.

[MercyMe]

Wurstsalat
Biergarten
From the Orlando Sentinel "Thought You'd Never Ask"

Yield: 6 servings
Ingredients
2 pounds (4 cups) assorted smoked German sausages (see note)
1 cup julienne red onion
1 cup German sweet pickles, cut on bias
1/2 cup German sweet mustard
1/2 cup German hot mustard
1 cup canola oil
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1/3 cup granulated sugar

1. Cut the assorted sausages on bias.
2. Add the red onion and sweet pickles to the sausages.
3. Mix mustards, oil, vinegars and sugar.
4. Mix dressing with sausages. Let set for 1 hour.

Recipe note: A variety of sausages may be used, such as: debrizener, bauerwurst, jagdwurst, frankfurters and summer sausage.

[MercyMe]

House Salad with Dressing
Artist's Palette, Disney's Saratoga Spring Resort

Ingredients
4 cups Gourmet Salad Mix
2 tbsp Dried Blueberries
2 tbsp Chopped Walnuts
4 tbsp Dried Cranberries
1/2 each Diced Red Apple
1 cup Poppy Seed Dressing (recipe follows)

Method of Preparation
Place all ingredients in large bowl and toss lightly until salad mix is well coated with dressing.

Poppy Seed Dressing
1/2 cup White Sugar
1/2 cup Lemon Juice
2 tsp Diced Onions
1 tsp Dijon Mustard
1/2 tsp Kosher Salt
3/4 cup Canola Oil
1 tbsp Poppy Seed

Method of Preparation
Place first five ingredients in blender or food processor, when mixed well add oil slowly. Add poppy seed and blend for 10 seconds.

[Shoppergurl1020]

Does anyone have the recipe for the disney cupcakes that are found on mainstreet or in the hotels?? :woohoo:

[lynninpa]

The Disney Cinnamon Rolls recipe is great! I made them yesterday. Maybe I didn't do it quite right, but they weren't exactly like they are there (they never are, right) but the recipe is far superior to any cinnamon roll recipe I've ever tried. Thanks!

I made the Cinnamon Rolls a couple of weeks ago and they were a big hit! Thanks for your review, westcliffemom! :thumbsup2

[lynninpa]

Does anyone have the recipe for rose and crown's shepherd's pie?
I was sure we had this in our collection. :confused3 Yet happy to see it was posted for you today. Do let us know how it comes out, grimgrningghost! :upsidedow

[lynninpa]

Rose & Crown: Guinness Stew

Thank you for posting this recipe and taking the time to add your own notes, Tatania! :goodvibes

[lynninpa]

F&WF: Greek Salad with Pita Bread

Yummm! I love Greek food. Thanks, Tatania! :upsidedow

[lynninpa]

Rose & Crown: Cottage Pie and Biergarten: Wurst Salad
:wave2: Welcome to the Recipe Exchange, MercyMe! And thank you for posting two new recipes! :thumbsup2

[Tatania]

Yummm! I love Greek food. Thanks, Tatania! :upsidedow

I'm still surprised how good this was considering the only tomatoes I could find were clearly not vine-ripened and the green pepper was downright bitter! I know this would be even better in the summer.

[lynninpa]

I'm still surprised how good this was considering the only tomatoes I could find were clearly not vine-ripened and the green pepper was downright bitter! I know this would be even better in the summer.
I love cooking Greek recipes. So often they are simple recipes with "simple" ingredients yet with tremendous flavor! The dressing in this recipe is a perfect example. Of course, I would leave out the olives. :scared: I know, strange for a person who loves Greek food! heehee I love bread dipped in good olive oil, yet olives are nasty! And then there are grapes and capers. The only three things I will not eat!

[Dizneydaz]

Okay, I think I found one that's not listed. While I absolutely love :lovestruc the Almond Crusted Cheesecake at Narcoossee's, my niece feels the same way about the White Chocolate Cheesecake at Kona's. In fact, when we were able to arrange for her to join us on our last visit (as a surprise for my DD8-DN25 is in Utah at grad school) the thing she wanted to make sure of was that we were going to go to Kona's during her visit. I assured her that we would be going twice, once on the night of her arrival-she was very happy! :goodvibes And while she liked the one at Narcoossee's, her heart still lies with the one from Kona. :lovestruc

I tried doing a search and couldn't find it anywhere-anyone have it?

TIA! :disrocks:

[Tatania]

Does anyone have the recipe for Tamarin Barbecue Sauce? they used to have it at Cali grill. TIA

The Tamarind Sauce used to be served with the Beef Filet as in the menu item: "Oak-fired Beef Filet with Three Cheese Potato Gratin, Asparagus, and Tamarind Barbecue Sauce". The Sauce is no longer on the menu and has been replaced with the TERIYAKI SAUCE as in: "Oak-fired Filet of Beef with Potatoes, Bacon, Pearl Onions, Mushrooms and Teriyaki Barbecue Sauce" - (from a Jan. 2008 menu.)

The good news is, the Teriyaki Barbecue Sauce is the same basic recipe as the Tamarind Barbecue Sauce and both are great served on grilled beef filet.

TERIYAKI SAUCE
California Grill, Disney’s Contemporary Resort
Yield: 1 quart

1 cup Aji-Mirin
1 cup soy sauce
1 cup granulated sugar
1 cup brown sugar
1 each garlic cloves, chopped
1 tbsp ginger, chopped

In a stockpot, add mirin and soy sauce, bring to boil.
Before liquid comes to a boil, add granulated and brown sugars.
Bring to a soft boil, then reduce to a simmer. Simmer 1 hour and 15 minutes, then strain through a china cap*. Skim any foam that appears after straining.
Then pass through chinois before bagging, then cool.

* Also called a bouillon strainer or chinois. It is used to strain sauces, stocks and pureed soups; is ultra-fine and will remove tiny seeds and fiber.

Tamarind BBQ Sauce
California Grill, Disney’s Contemporary Resort

Same as above but add 1/2 cup pure **tamarind concentrate (paste) to the mirin and soy sauce in step 1. Use non reactive saucepan. Stir to dissolve tamarind, loosening the strands. Continue as above.

**Tamarind pulp tastes like dates mixed with lemon and peaches. It is sour and acidic so use it like you would lemon juice.

[Tatania]

I love cooking Greek recipes. So often they are simple recipes with "simple" ingredients yet with tremendous flavor! The dressing in this recipe is a perfect example. Of course, I would leave out the olives. :scared: I know, strange for a person who loves Greek food! heehee I love bread dipped in good olive oil, yet olives are nasty! And then there are grapes and capers. The only three things I will not eat!

Interesting how people's taste buds are. I love capers and olives. esp when mixed in a dish like Pasta Putanesca.
I also love a good tapenade with crusty bread. Have you ever tried that? It might fool you into thinking there's no actual olives in the recipe, ;)

[Tatania]

Okay, I think I found one that's not listed. While I absolutely love :lovestruc the Almond Crusted Cheesecake at Narcoossee's, my niece feels the same way about the White Chocolate Cheesecake at Kona's. In fact, when we were able to arrange for her to join us on our last visit (as a surprise for my DD8-DN25 is in Utah at grad school) the thing she wanted to make sure of was that we were going to go to Kona's during her visit. I assured her that we would be going twice, once on the night of her arrival-she was very happy! :goodvibes And while she liked the one at Narcoossee's, her heart still lies with the one from Kona. :lovestruc

I tried doing a search and couldn't find it anywhere-anyone have it?

TIA! :disrocks:

I've only got the one from the now closed Ariel's at the Beach Club Resort. It was delicious. Disney is pretty good about getting back with requests if you feel like contacting them:
General Guest Mail: guest.mail@wdw.disneyonline.com

I'd love to have that one as wel in case they send it to you.

[Dizneydaz]

I've only got the one from the now closed Ariel's at the Beach Club Resort. It was delicious. Disney is pretty good about getting back with requests if you feel like contacting them:
General Guest Mail: guest.mail@wdw.disneyonline.com

I'd love to have that one as wel in case they send it to you.

OK I'll contact them and let you know if I get it back. Thanks. :goodvibes

[lynninpa]

White Chocolate Cheesecake at Kona's.

Could this be the recipe you are looking for, Dizneydaz? Let me know! :upsidedow

Kona White & Dark Chocolate Cheese Cake
from Kona Cafe, Polynesian Resort

1 lb & 3 oz Cream cheese
½ cup Granulated sugar
7 large Eggs
¼ cup Milk
1/3 cup White chocolate
2 Tbsp Butter
1 tsp Vanilla extract

In a mixer with a paddle, cream the cheese and sugar
Add whole eggs, mix and scrape bowl several times
Melt chocolate and butter
Heat milk, and add to chocolate mix with the vanilla
Add hot mix to the cream cheese mix
Mix for 30 seconds and mix is ready to bake
Put 1 oz of graham cracker crumbs for cheesecake on each ring
Fill each metal ring with 7 oz of the cream cheese filling
Bake at 280ºF for 45 minutes to 1 hour or until done

[Tatania]

The wonderful chef at Narcoosee's has supplied a more user friendly recipe for the Almond Crusted Cheescake. Just wanted to let collectors know i's been edited.

[lynninpa]

The wonderful chef at Narcoosee's has supplied a more user friendly recipe for the Almond Crusted Cheescake. Just wanted to let collectors know i's been edited.

:thumbsup2

[Tatania]

Quick update on the Guiness Stew Day 2.
I added another pound of browned beef cubes and 2 cubed potatoes, then let it simmer uncovered for 40". I served it with the Baking Powder Biscuits from "Cooking With Mickey VL. II".
It was MUCH better. The stew was the right texture and the broth was very good. Mom loved the biscuits and immediately took the recipe book so she can make them for a party this weekend with the Boma Squash soup. Gotta love those Disney recipes! :banana:

[Dizneydaz]

Could this be the recipe you are looking for, Dizneydaz? Let me know! :upsidedow

Kona White & Dark Chocolate Cheese Cake
from Kona Cafe, Polynesian Resort




Maybe, though on the menu it's only listed as White Chocolate Cheesecake :confused3 I sent an email to guest services so if they send it I can compare the two and let you know. If they don't, I'll try the one you posted-it looks good!

Thanks! :goodvibes

Oh, and here's a pix of it from Sept.
http://i175.photobucket.com/albums/w158/ter623/shelleyscheesecake_3403.jpg

[westcliffemom]

For the Rose & Crown Shepherds Pie, I've made it. We love it! The savory is important to add.

Here's a recipe I didn't see listed which I got during out Sept free dining trip:

Potato Casserole from the Garden Grill Restaurant, the Land

2 lbs potatoes, diced
2 lbs shredded potatoes
2 c diced onions
1 T dried thyme
1 qt heavy cream
8 egg yolks
8 oz mild cheddar cheese, shredded
6 oz parmesan cheese
2 T salt
1 1/2 t white pepper

Mix together all ingredients, reserving 2 oz cheddar cheese. Spray 2X10X10 pan with nonstick spray. Fill pan 3/4 of the way full with mixed ingredients. Top with remaining cheese & cover with parchment, then foil. Bake at 325 for 50 minutes. Remove foil and paper and bake for an additional 10 minutes. Let stand for 15 minutes.

[Tatania]

For the Rose & Crown Shepherds Pie, I've made it. We love it! The savory is important to add.

Here's a recipe I didn't see listed which I got during out Sept free dining trip:

Potato Casserole from the Garden Grill Restaurant, the Land

2 lbs potatoes, diced
2 lbs shredded potatoes
2 c diced onions
1 T dried thyme
1 qt heavy cream
8 egg yolks
8 oz mild cheddar cheese, shredded
6 oz parmesan cheese
2 T salt
1 1/2 t white pepper

Mix together all ingredients, reserving 2 oz cheddar cheese. Spray 2X10X10 pan with nonstick spray. Fill pan 3/4 of the way full with mixed ingredients. Top with remaining cheese & cover with parchment, then foil. Bake at 325 for 50 minutes. Remove foil and paper and bake for an additional 10 minutes. Let stand for 15 minutes.

That sounds yummy. I'm putting together a Disney menu for DS's birthday dinner next week and am spoiled for choice! I thought about doing the Ohana potatoes but this sure sounds good too.

[lynninpa]

Does anyone have the recipe for the disney cupcakes that are found on mainstreet or in the hotels?? :woohoo:
I will add it to the Requested Recipes list, Shoppergurl1020!

[lynninpa]

Maybe, though on the menu it's only listed as White Chocolate Cheesecake :confused3 I sent an email to guest services so if they send it I can compare the two and let you know. If they don't, I'll try the one you posted-it looks good!

Thanks! :goodvibes

I will add the White Chocolate Cheesecake to the Requested Recipes list, Dizneydaz. :goodvibes If you make either, please let us know how they turn out!

[solferino]

I've not read the whole thread, so maybe it's been requested already... anyone have the recipe for the potato casserole at Garden Grill?

[lynninpa]

I've not read the whole thread, so maybe it's been requested already... anyone have the recipe for the potato casserole at Garden Grill?
:wave2: That recipe was requested back in December by another Diser yet no one seemed to have any luck in finding it-until today! It is posted on page 89, solferino :thumbsup2 BTW There is a complete list of requested recipes on page 15, post 222 :)

[solferino]

:wave2: That recipe was requested back in December by another Diser yet no one seemed to have any luck in finding it-until today! It is posted on page 89, solferino :thumbsup2 BTW There is a complete list of requested recipes on page 15, post 222 :)

oh excellent, thank you! Going to check it out now. When I saw the thread I just looked at the first page with linked found recipes. Of course I didn't scroll all the way down to the part that showed the list on page 15.:rolleyes1

[lynninpa]

California Grill: Teriyaki & Tamarind BBQ Sauces
Thanks, Tatania!! :cool1:

[lynninpa]

For the Rose & Crown Shepherds Pie, I've made it. We love it! The savory is important to add.

Thank you, westcliffemom, for the great tip! ;)

[lynninpa]

Garden Grill: Potato Casserole


This was one of the recipes on the Requested Recipes list, westcliffemom. Thank you for helping to cross another requested recipe off of the list! :cool1:

[Tatania]

http://www.il-forno.com/Images/Products/Thumbnails/OriginalCheeseCake.jpg

Original Cheesecake
Wonderland Café, Disney Quest

Crust Ingredients:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine


Filling Ingredients:
4 8-ounce pkgs. cream cheese
1 ¼ cups granulated sugar
½ cup sour cream
2 teaspoons vanilla extract
5 eggs

Topping Ingredients:
½ cup sour cream
2 teaspoons granulated sugar
Canned whipped cream (optional)

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about ½-inch of water into the oven while it preheats. This will be your water bath.
2. Combine 1 ½ cups graham cracker crumbs and ¼ teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
3. Use an electric mixer to combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
4. Remove the crust from the freezer and pour the filling into it.
5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
6. When the cheesecake has cooled, combine ½ cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. Makes 12 servings.


http://shop.thecheesecakefactory.com/Webservices/images/20-169-Everything_CatalogImage.gif
Snickers Bar Chunks Cheesecake
Wonderland Café, Disney Quest
Yield: One 9-1/2 inch cheesecake

Crust:
1-1/2 cup chocolate wafer crumbs
1/4 cup butter, melted

Filling:
1-1/2 lbs. cream cheese, softened
1 cup sugar
4 eggs
1 Tbsp vanilla
1 cup heavy cream
1-1/2 cups small pieces of snack-sized SNICKERS® Bars

Topping:
4-1/2 cups small pieces of snack-sized SNICKERS® Bars

Fudge Sauce:
2 oz. unsweetened chocolate
3/4 cup sugar
1/3 cup boiling water
2 Tbsp butter
3 Tbsp light corn syrup

Garnish:
Whipped Cream

Directions:
1. To make crust, combine wafer crumbs and butter.
2. Press into the bottom and up the sides of a 9-1/2 inch springform pan. Set aside.
3. Preheat oven to 325 degrees F.
4. To make filling, with an electric mixer set on medium speed, combine cream cheese and sugar, beating until smooth.
5. Add eggs, one at a time.
6. Add vanilla and heavy cream. Beat at medium speed for 5 minutes.
7. Fold in SNICKERS® Bar pieces.
8. Pour filling into crust and bake for 1 hour and 20 minutes, or until cheesecake is almost set in center.
9. Remove from oven and let cool on a wire rack for 1 to 2 hours.
10. Top cooled cheesecake with SNICKERS® Bar pieces and chill for 4 to 6 hours.
11. To make fudge sauce, combine chocolate and butter in a heavy saucepan and cook over low heat, stirring gently, until mixture has melted.
12. Stir in boiling water, sugar, and light corn syrup, mixing until smooth.
13. Increase heat to medium and stir until mixture starts to boil.
14. Reduce heat and let simmer for 5 minutes without stirring.
15. Remove from heat and let cool for 15 to 20 minutes. Drizzle over chilled cheesecake just before serving.
16. Garnish with whipped cream..

[Dizneydaz]

I will add the White Chocolate Cheesecake to the Requested Recipes list, Dizneydaz. :goodvibes If you make either, please let us know how they turn out!


I already heard back from Food & Beverages at Poly (wow that was less than 24 hrs, more like 12!) and IT IS the same recipe Tatania posted on previous page (post #1330) even though the name on the menu is different. So, you can remove it from the requested recipes list and I'll let you know how it turns out when I make it. :goodvibes

They also sent me the 'Ohana pototoes, but you already have that one.

Thanks again for the help.

[LUVMYTINK]

I just received my recipe request from WDW :woohoo:

Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce
Crystal Palace

Servings: 4 to 6

Asiago Basil Cream Sauce:
3 cups heavy cream
2 tablespoon fresh basil (washed, stemmed and chopped)
1 pinch white pepper
1 teaspoon Italian herb seasoning
1 teaspoon onion powder
1 tablespoon chicken base or powdered chicken bullion
1 teaspoon fresh minced garlic
½ cup shredded Asiago cheese

Bring heavy cream, all seasonings, garlic, basil and chicken base to a low simmer in a 2 quart saucepan. Let it simmer for 10 minutes to develop flavors.
Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time.
Cover the sauce and set it aside from the heat until you are ready to add it to the pasta.

Pasta completion:
1 pound Apple-wood Smoked Bacon, diced
1 teaspoon kosher salt
1 pinch white pepper
1 teaspoon granulated garlic
1/2 cup sliced button mushrooms
1/2 cup sliced ****ake mushrooms (be sure to discard the stems)
1/2 cup diced Portobello mushroom
Asiago Basil Cream Sauce (full amount)
1 ½ pounds cooked Penne pasta
2 tablespoons Chiffanade (thinly sliced)
Fresh Basil leaves
¼ cup shredded Asiago cheese

In a large sauté pan, over medium high heat, add bacon and stir occasionally
Once bacon is about 3/4 cooked, season with salt, white pepper and granulated garlic, add mushrooms and cook them thoroughly.
Add pasta to the sauté pan and stir well.
Now, add the sauce and bring to a simmer for approx. ten minutes.
Remove pasta from the heat and place it on a serving dish. Garnish with basil and Asiago cheese

[Tatania]

I already heard back from Food & Beverages at Poly (wow that was less than 24 hrs, more like 12!) and IT IS the same recipe Tatania posted on previous page (post #1330) even though the name on the menu is different. So, you can remove it from the requested recipes list and I'll let you know how it turns out when I make it. :goodvibes

They also sent me the 'Ohana pototoes, but you already have that one.

Thanks again for the help.
Actually llyninpa posted that one though I had it in my collection :)

Right now Guest services is REALLY good about getting back on requests. They've sent me all the requests I've made in the past month (many on behalf of the Dis Boards) and I'm very impressed with the fast and friendly response. I don't want to wear out my welcome with them so if any of you still have requests on the list I'd urge you to write to Disney Guest Services ASAP and you'll probably get a swift response.

Don't forget to post all the new recipes here! :goodvibes

[Tatania]

I also received my beloved dessert - the Caramel Apple Shooter from California Grill.

On the menu it's one of 3 offerings in the "Caramel Apple - which consists of Apple Jalousie Tart with Caramel Foam, Caramel Apple Shooter, and Green Apple Meringue with Apple Sorbet" - but it's by far the best one. They may send the Apple Meringue later when it's available.


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

Caramel Apple Shooter
California Grill, Disney’s Contemporary Resort
Yield: 4 to 6 servings

Almond Crumble
Caramel Sauce
Poached Apples
Caramel Mousse
Sponge Cake (Yellow Cake)

Almond Crumble Ingredients
3 ounces almond paste
¾ cup sugar
6 tablespoons shortening
1 cup cake flour
1 stick melted butter

Method of Preparation

1. In a bowl, combine almond paste and sugar. Mix together. Add shortening, a little at a time and combine. Alternate adding the flour and melted butter a little at a time until mixture is smooth.
2. Pour mixture into a parchment-lined baking pan and smooth to flat. Cut into strips and freeze.
3. Grind into small pieces, place on baking sheet, bake at 350°F for approximately 12 to 15 minutes until golden brown.
4. Cool and store in airtight container.

Ingredients for Caramel Sauce

½ cup corn syrup
¾ cup granulated sugar
¼ cup + 1 tablespoon water
3 tablespoons butter
¾ cup heavy cream, warmed
1 teaspoon vanilla

Method of Preparation

1. Combine the corn syrup, sugar, and water in a saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel, approximately 350° F. Do not let the mixture smoke and burn.
2. Carefully add the butter and the warmed cream to the caramel mixture; be aware that the mixture will raise high in the pan. Stir, and then bring back to a boil for 2 minutes. Remove from the heat and let cool to 86° F. Add the vanilla. Set aside.

Ingredients for Poached Apples

1 cup water
1 cup sugar
1 each Granny Smith apple (cut into small cube)
1 each Braeburn apple (cut into small cube)

Method of Preparation

1. Bring together water and sugar, and cook until boiling stage is reached.
2. Add cubed apples, and cook until apples are al dente (tender but still crunchy).
3. Take off heat and cool.

Ingredients for Caramel Mousse

½ cup corn syrup
¾ cup granulated sugar
¼ cup + 1 tablespoon water
3 tablespoons butter
¾ cup heavy cream, warmed
4 tablespoons powdered gelatin, bloomed in ¼ cup cold water
1 tablespoon vanilla extract
1 tablespoon Grand Marnier
½ cup egg yolks
2 ½ cups heavy cream

Method of Preparation

1. Combine the corn syrup, sugar and water in a saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel; approximately 350°F. Do not let the mixture smoke and burn.
2. Carefully add the butter and the warmed cream to the caramel mixture; be aware that the mixture will raise high in the pan. Stir, and then bring back to a boil for 2 minutes. Remove from the heat and add gelatin; let cool to approximately 140°F. Add the vanilla and liqueur, temper (slowly adding into eggs while mixing causing the temperature of the eggs to rise. This prevents the eggs from curdling) into egg yolks. Add to a mixing bowl with whip attachment and whip until cool, approximately 86°F.
3. Whip heavy cream until soft peak stage is reached. Then fold the whipped cream and caramel together.
4. Use immediately and pipe into desired serving vessel.

Assembly

Caramel Sauce
Sponge Cake (yellow cake) small slice
Poached Apples
Caramel Mousse
Almond Crumble

1. Use your favorite serving container (small rocks glass, champagne glass, etc.)
2. Add caramel sauce first, cut small circle of sponge cake, and place on top of caramel sauce, add poached apples next, then the caramel mousse, and top with almond crumble.
3. Portions of each item in glass can vary depending on your personal taste.

[JodyLynC]

Curse your wickedness!! You evil temptresses making me so hungry with your cheesecakes and shooters and other yummy desserts! :stir:

Now I can make these scrumptious goodies in my home! What is the world coming to!!!! But I am on a diet!! No!!!!!!!!!!!!!!!!!!! :scared1:

Seriously, I've got to stop visiting this thread until I lose some more weight. :laughing:

:dance3:

[lynninpa]

:wave2: Tatania Thanks for the cheesecake recipes from The Wonderland Cafe!

[lynninpa]

Crystal Palace: Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce


This recipe sounds delicious, LUVMYTINK! A fellow Diser requested this one a while back. I just let them know it was posted tonight. Thank you! :thumbsup2

[lynninpa]

California Grill: Caramel Apple Shooter

You must be so excited to have received this one, Tatania! Can't wait to hear your review! :)

[lynninpa]

Curse your wickedness!! You evil temptresses making me so hungry with your cheesecakes and shooters and other yummy desserts! :stir:

Now I can make these scrumptious goodies in my home! What is the world coming to!!!! But I am on a diet!! No!!!!!!!!!!!!!!!!!!! :scared1:

Seriously, I've got to stop visiting this thread until I lose some more weight. :laughing:

:dance3:

:rotfl: :rotfl: Welcome to The Recipe Exchange, JodyLynC! :upsidedow

[sconnell]

I just got the Delicious Disney cookbook. Do we already have all of these recipes?

[lynninpa]

I just got the Delicious Disney cookbook. Do we already have all of these recipes?

:wave2: I guess the only way to see what recipes we already have posted from that cookbook is to compare it to the index on page one. Looking forward to seeing your posts, sconnell! :cool1:

[lynninpa]

Sometimes I get so busy reading posts, searching for recipes & updating recipe lists that I forget to ask questions I have! :rotfl:
I have a couple of questions about making Fried Boursin like they serve at the PTC. Is this something that needs to be eaten soon or can it be allowed to sit like at a cocktail party? Also, has anyone tried this recipe with the apple & cranberry Boursin? I thought that would be a nice evening treat. :upsidedow

[Tatania]

I haven't made the fried Boursin but I did make the Flame Tree BBQ Sauce & Rub for an oven baked chicken tonight. It's a really yummy sauce and the only thing I might change is using less Worcestershire sauce as the taste is quite strong.

[Tatania]

I just got the Delicious Disney cookbook. Do we already have all of these recipes?

I started to post the ones that are not found online and posted some where the version was different than what was online but haven't done them all by a long shot. Thanks for offering to post the missing ones :banana: :hippie:

[bnf2]

A few Qs for anyone that has made the Main Street Bakery Cinnamon Rolls.

I consider myself fairly good in the kitchen, but I'm not a baker- aside from simple cakes, pies, etc. So if it's not in my bread machine- yeast projects are never attempted! I got up at 7:30 to start these and need a little help/clarification while this is fresh in my mind:

1. When you mix the pudding, do you mix it until it's really thick like pudding? It just seemed so strange to me- almost taking on a curdled look when the flour started going in.

2. My standard Kitchen Aid mixer w/the dough hook is what I used... not big enough! Did you all just mix by hand? Anyone use their bread machine?

3. Anyone start them the night before and put in fridge before the first rise? Again, I'm not a yeast baker.

OK, that's all for now. I'm sure I'll be back with more Qs later :) They are in the first rise right now... told the kids to eat a bowl of cereal and we'd have them for lunch!

Natalie

[lynninpa]

A few Qs for anyone that has made the Main Street Bakery Cinnamon Rolls.

I consider myself fairly good in the kitchen, but I'm not a baker- aside from simple cakes, pies, etc. So if it's not in my bread machine- yeast projects are never attempted! I got up at 7:30 to start these and need a little help/clarification while this is fresh in my mind:

1. When you mix the pudding, do you mix it until it's really thick like pudding? It just seemed so strange to me- almost taking on a curdled look when the flour started going in.

2. My standard Kitchen Aid mixer w/the dough hook is what I used... not big enough! Did you all just mix by hand? Anyone use their bread machine?

3. Anyone start them the night before and put in fridge before the first rise? Again, I'm not a yeast baker.

OK, that's all for now. I'm sure I'll be back with more Qs later :) They are in the first rise right now... told the kids to eat a bowl of cereal and we'd have them for lunch!

Natalie

:wave2: By this time, you have probably already gobbled up the cinnamon buns yet I will answer your questions anyway going by my experience when I made them a few weeks ago. By the way, they came out great! ;)

1. I mixed the milk & pudding mix with a hand mixer until well blended but not too thick, about 2 minutes as it says on the package.

2. I used a very large bowl and mixed the ingredients at first with a hand mixer. I then mixed by hand until well blended and the dough was smooth.

3. I started in the morning. The yeast bloomed beautifully. The water temp and the sugar are key!

What did you think of the frosting, bnf2? Please let us know how they turned out! :upsidedow

[bnf2]

:wave2: By this time, you have probably already gobbled up the cinnamon buns yet I will answer your questions anyway going by my experience when I made them a few weeks ago. By the way, they came out great! ;)

1. I mixed the milk & pudding mix with a hand mixer until well blended but not too thick, about 2 minutes as it says on the package.

2. I used a very large bowl and mixed the ingredients at first with a hand mixer. I then mixed by hand until well blended and the dough was smooth.

3. I started in the morning. The yeast bloomed beautifully. The water temp and the sugar are key!

What did you think of the frosting, bnf2? Please let us know how they turned out! :upsidedow

Actually... no. They are in the oven now; didn't rise very quickly. They look amazing- about 10 min. left to go.

The pudding- yep, that's what I did- about 2 min.

Yeast seemed fine and I know the water temp was good.

Now I'm mad because I *always* have cream cheese... so I didn't buy any... I'm out!!! Now we'll have just plain icing :(

I think next time I will make them the night before- to the point of rising after rolling- put them in the fridge, and pull out the next morning to rise the last time. My bunch is patient- we made muffins for breakfast and will now have a cinnamon roll before lunch :upsidedow

I'll be back in bit to report on the finished product.

Oh- made the Maui Scalloped Potatoes for dinner last night... big hit!

[bnf2]

Yummy! The Main Street Bakery Cinnmon Rolls are a hit! I think the rolls are missing something, but I can't quite put my finger on it. Had to make do with regular powdered sugar icing as I was out of cream cheese (maybe that's the something!)

My kiddos... still in jammies at 1:00... enjoying the cinnamon rolls :) The rolls were huge... as big as saucers-and they had the *small* ones!
http://i101.photobucket.com/albums/m68/bnford2/CinRolls.jpg

[lynninpa]

Yummy! The Main Street Bakery Cinnmon Rolls are a hit! I think the rolls are missing something, but I can't quite put my finger on it. Had to make do with regular powdered sugar icing as I was out of cream cheese (maybe that's the something!)

Looking at the pic of your children I can tell they were a big hit! :goodvibes I used the cream cheese frosting and although it was good, I think I will use the traditonal powdered sugar icing next time.
How many rolls did your recipe make? I actually cut the recipe in half and made them a bit smaller and ended up with 12 yummy rolls.

[bnf2]

How many rolls did your recipe make? I actually cut the recipe in half and made them a bit smaller and ended up with 12 yummy rolls.

I made the full batch and ended up with 17 saucer sized ones and 2 about half that size (the end pieces). I think next time I'll just make half- maybe then my mixer can handle it!

I didn't frost the whole batch so I can store them easier... will put cream cheese frosting on a few tomorrow morning.

OK- now off to make sure I have everything for tonight's dinner: San Angel's Pollo A Las Rajas & the Sopa de Elote :) Had both of those on our December trip...it's a Disney food weekend here!

[lynninpa]

...it's a Disney food weekend here!

Cool! :cool1: I was planning on making a couple of recipes this weekend, too, but looks like I am coming down with the flu. :sick: Please let us know how tonight's dinner comes out, bnf2!

[lynninpa]

I did make the Flame Tree BBQ Sauce & Rub for an oven baked chicken tonight. It's a really yummy sauce and the only thing I might change is using less Worcestershire sauce as the taste is quite strong.

Thanks for your tip on the Worcestershire sauce, Tatania! :upsidedow I have always thought that it can "make or break" a dish.

[hardingk]

Does anyone have the receipe for the Sweet Potato Pancakes at Boatwright's? They are Dh's FAVORITE!! We have to eat there everytime we visit!

[lynninpa]

Does anyone have the receipe for the Sweet Potato Pancakes at Boatwright's? They are Dh's FAVORITE!! We have to eat there everytime we visit!

Here you go, hardingk! Enjoy! :upsidedow

Boatwright's: Sweet Potato Pancakes

Yield:
12-15 pancakes

Pancakes:
1 & 1/4 cups brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 & 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 & 1/2 cups milk
3 eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
12-ounce can sweet potato, mashed

Pecan Honey Butter:
1 stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans

To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.

To make the pancakes, combine dry ingredients in a mixing bowl. Stir in
milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in
the mashed sweet potatoes (should result in a lumpy texture). In a small
nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat.
Pour in batter to desired size. Cook until dark brown (sweet potato
pancakes take a little longer to cook than regular pancakes because
of the density of the sweet potatoes). Serve pancakes warm with pecan
honey butter.

[Tatania]

Yummy! The Main Street Bakery Cinnmon Rolls are a hit! I think the rolls are missing something, but I can't quite put my finger on it. Had to make do with regular powdered sugar icing as I was out of cream cheese (maybe that's the something!)

My kiddos... still in jammies at 1:00... enjoying the cinnamon rolls :) The rolls were huge... as big as saucers-and they had the *small* ones!
http://i101.photobucket.com/albums/m68/bnford2/CinRolls.jpg

How adorable. I love seeing pictures of Disney food as much as I love reading the recipe reviews. I have yet to try the Cinnamon buns and have added all your comments to my files.

I'm going to have to remember to take pics next weekend as well, when I do the all DISNEY birthday dinner for DS and familly. I've decided to stick primarily to Poly resort recipes and have the Narcoossee's cheescake for dessert. I want to make that light fluffy bread with the honey butter they serve at the Kona cafe to go with the Kona salad.

Looking forward to hearing how the Mexican dishes turn out.

[PNWmom]

My family prefers waffles over pancakes, do you think the sweet potato batter could be used in a waffle iron?

[westcliffemom]

For the Cinnamon Rolls, I made it both ways, overnight in the fridge & in one day. They both turned out good, but not the same.

For the icing: I didn't have cream cheese either, so I found a butter powdered sugar recipe on the internet that tastes great.

1/3 c butter, melted
2 c powdered sugar
2 t vanilla
hot water

Mix butter & powdered sugar & vanilla, add hot water by the tablespoon til a spreading texture.

[bnf2]

Sopa De Elote ( p. 83) & Polla A Las Rajas (can't find the page; recipe below)

Happy to rerport...both were excellent! I ordered both on our Dec. '07 trip because I'd liked them so much from the previous trip.

The corn chowder seemed smoother at San Angel Inn- maybe next time I will throw it in the food processor for a few whirls. My family really like it... and we can't believe there is no cheese in this soup! A little 'chunky', but still very good.

Cooked my chicken a little long, but other wise the dish was excellent. Had a little trouble peeling the poblano... any hints? I did not place in indvidual dishes as the recipe called for, but in one... "family style, like Disney" as my 8 years old said.

This coming week I'm hoping to try Coral Reef PepperJack Cheese Grits, 50's Prime Time Cafe Mom's Meatloaf LTT William Penn Pasta I'll be sure to post a review.

Lynninpa... sure hope you are feeling better :) Thanks again for keeping this thread updated... it's my favorite!

Pollo A Las Rajas ~ San Angel Inn at Epcot's Mexico Pavilion Yield: 4 servings.
4 chicken breast halves
1 cup of chorizo, casing removed and diced
1 large red bell pepper
1 large Spanish onion
1 large poblano chili
1 garlic clove, chopped
1/4 teaspoon ground black pepper
5 tablespoons vegetable oil
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1/2 cup half-and-half cream

1. Season the chicken breast halves with garlic, salt, and black pepper. Place the chicken breast halves in a roasting pan and bake in the oven at 350 for 20 minutes or until cooked.
2. In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating. Peel skin from poblano pepper. Make a slit and remove all the seeds. Slice onion, bell pepper, and poblano pepper into strips.
3. In a heavy skillet heat remaining 3 tablespoons of oil and add chorizo, garlic, onion, and peppers. Cook over medium high heat stirring occasionally until onions and peppers are soft.
4. Add sour cream, half-and-half, black pepper and salt and simmer for three minutes.
5. On ovenproof serving dishes, place 3/4 cup of vegetable mixture. Top with roasted chicken breast. Sprinkle 1/4 cup Monterey Jack cheese on each serving plate. Broil until cheese melts and turns golden. Serve.

[apostolic4life]

Had a little trouble peeling the poblano... any hints?



The best way to peel any type of pepper is to char or blister the outside with open flame (gas burner or BBQ grill) or in an oven (coat outside of pepper with oil) first. As soon as the pepper is charred or blistered you should put into a bowl and cover with plastic wrap or drop into a zipper bag and seal. Allow the pepper to cool completely then peel skin while holding under warm running water. Then charred or blistered skin will come right off and you will be left with a pepper with an awesome roasted flavor and no skin! If you need more info on the process just let me know!



:thumbsup2

[lynninpa]

For the Cinnamon Rolls, I made it both ways, overnight in the fridge & in one day. They both turned out good, but not the same.

For the icing: I didn't have cream cheese either, so I found a butter powdered sugar recipe on the internet that tastes great.

1/3 c butter, melted
2 c powdered sugar
2 t vanilla
hot water

Mix butter & powdered sugar & vanilla, add hot water by the tablespoon til a spreading texture.

Thank you for the tips and the icing recipe, westcliffemom! :thumbsup2

[lynninpa]

The best way to peel any type of pepper is to char or blister the outside with open flame (gas burner or BBQ grill) or in an oven (coat outside of pepper with oil) first. As soon as the pepper is charred or blistered you should put into a bowl and cover with plastic wrap or drop into a zipper bag and seal. Allow the pepper to cool completely then peel skin while holding under warm running water. Then charred or blistered skin will come right off and you will be left with a pepper with an awesome roasted flavor and no skin! If you need more info on the process just let me know!



:thumbsup2

As always, thank you for your great tips, apostolic4life! You are always right on target with great tips & advice! :cool1:

[lynninpa]

Sometimes I get so busy reading posts, searching for recipes & updating recipe lists that I forget to ask questions I have! :rotfl:
I have a couple of questions about making Fried Boursin like they serve at the PTC. Is this something that needs to be eaten soon or can it be allowed to sit like at a cocktail party? Also, has anyone tried this recipe with the apple,cinnamon & cranberry Boursin? I thought that would be a nice evening treat. :upsidedow


Anyone? :confused3

[lynninpa]

Lynninpa... sure hope you are feeling better :) Thanks again for keeping this thread updated... it's my favorite!

Thank you, bnf2. :upsidedow

[apostolic4life]

Sometimes I get so busy reading posts, searching for recipes & updating recipe lists that I forget to ask questions I have! :rotfl:
I have a couple of questions about making Fried Boursin like they serve at the PTC. Is this something that needs to be eaten soon or can it be allowed to sit like at a cocktail party? Also, has anyone tried this recipe with the apple & cranberry Boursin? I thought that would be a nice evening treat. :upsidedow


Just a guess here, but I do not think this would hold well during a cocktail party. The appeal of this appetizer is the warm, crispy outside that contrasts the warm, soft inside. If it was left sitting out it would end up being soft and cool from the outside to the inside and that may not be what you want. If you can ensure it gets eaten quickly go for it, but if it would be sitting around for a while I would pass on it.



:thumbsup2

[Tatania]

The corn chowder seemed smoother at San Angel Inn- maybe next time I will throw it in the food processor for a few whirls. My family really like it... and we can't believe there is no cheese in this soup! A little 'chunky', but still very good.

I had the same experience when I made the Canadian Cheddar Cheese soup and ended up throwing it into the blender at the last minute. It wasn't completely smooth (as that wasn't the point) but ended up being much closer in texture to the one in the restaurant.

llyninpa - if you're getting this nasty flu/cold that's been going around make sure you get plenty of rest. I caught it coming home from Orlando and I'm STILL not 100%. One feels draggy and tired and you need to get a lot of sleep.

My Mother borrowed the "Cooking with Mickey and the Chefs of WDW Resort) and made the Cobblestone Cheese Bread from it for a party. I had some of it and boy oh boy, is it ever good! So fluffly and light. I actually could eat more of that than dessert.

Cobblestone Cheese Bread
Yacht Club Galley, Chef David Hoffman
Makes 2 loaves

2 cups coarsely grated cheddar cheese
1 1/2 cups water
1/2 cup milk
5 cups bread flour
1/4 cup granulated sugar
2 tablespoons butter or margarine, melted and cooled
Two 1/4-ounce packages active dry yeast
1 tablespoon salt

1. Place the grated cheese, tightly wrapped, in the freezer for 1 hour before beginning to make the bread.
2. In a 2 quart saucepan, heat the water and the milk over medium low heat to 105°F - 115°F.
3. In the large bowl of an electric mixer, place the milk mixture, flour, sugar, butter, yeast, and salt. With the dough hook, beat the mixture on medium-high speed 5 to 6 minutes, or until the dough pulls away from the side of the bowl.
4. With the mixer on low speed, and 1 1/2 cups of the cheese to the bread dough and beat until the cheese is well combined.
5. Lightly grease 2 - 81/2 inch by 4 1/2 inch loaf pans. Divide the dough in half, lightly knead each half until smooth, and shape into 2 loaves. Transfer the dough to the prepared pans and divide the remaining 1/2 cup of cheese over the top. Put the pans in a warm place, cover with a towel, and let rise about one hour, or until doubled in size.
6. Preheat the oven to 350°F. Bake for 25 to 30 minutes, or until golden brown. Cool bread on a rack before serving.

Note: when this bread is served warm with Vegetable Cream Cheese (recipe below), it quickly disappears from the tables of the Yacht Club Galley at Disney's Yacht and Beach Club Resort.

Vegetable Cream Cheese
Yacht Club Galley, Chef David Hoffman
Serves 4 to 6; makes a generous 1 cup

8 ounces cream cheese, softened
1/4 cup chopped fresh parsley
2 tablespoons Knorr Swiss Vegetable Soup Mix
a pinch freshly ground pepper, or to taste
a pinch Spike seasoning or other spicy salt-free seasoning

In a medium bowl, with a fork, whip the cream cheese until soft and fluffy. Add the remaining ingredients and stir to blend completely. Let the spread sit at room temperature for least 1 to 2 hours to allow this soup mix vegetables to soften and the flavors to develop. Serve at room temperature or slightly chilled.
Note: this quick and easy spread was designed as the perfect accompaniment to the Cobblestone Cheese Bread. It's equally tasty with crackers or croutons.

[Dizneydaz]

Just wanted to thank you again, for this wonderful thread! :cool1: I made the Mickey Waffles(pg. 39) yesterday and they were wonderful! I had noticed that they looked just like a recipe I had years ago that came with my Belgian waffle maker, but I had lost it. :confused3 I've searched for that recipe for the last few years and couldn't find it.

Since DD8 and myself don't like to use syrup (I know-crazy, right?) on our waffles (I don't like them soggy and she thinks syrup is too sweet:confused3 ) I just put a little butter on them and then sprinkle them with powdered sugar. So, since we don't have all the sweetness of the syrup, I added a little extra sugar, and vanilla, to the waffles, and they came out just great. :lovestruc I wasn't sure how many waffles the recipe would make so I cut it in half (just for 2 of us). The 1/2 recipe made 5 of the standard Belgian waffle square (approx. 6" sq). DD liked them so much that she actually had 2, and she normally only eats 1 when we make them with Bisquik. (She's never had one of the frozen kind :banana: ).

So, thanks again, for the recipes-The Mickey Waffles will now be our waffle recipe of choice. DD8 even said that they didn't take that much longer to make than the Bisquik ones. :thumbsup2

[figment fan21]

This is an awesome thread! Anyone know how to make those breakfast potatoes that you get at OKW? They were deliciouse!!!!

[apostolic4life]

I had the same experience when I made the Canadian Cheddar Cheese soup and ended up throwing it into the blender at the last minute. It wasn't completely smooth (as that wasn't the point) but ended up being much closer in texture to the one in the restaurant.


Tatania, when adding cheese to any soup or sauce you need to make sure the temperature of the soup or sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps). This results in a less than smooth end product. When you ran it through the blender you re-homogenized the the product via the intense movement of the bender and all was well with the soup universe.




:thumbsup2

[Suzibrat]

Subscribing and making out a shopping list!! :banana:

[mkycrzy1971]

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

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

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

This is definitely the OLD recipe (grilled...the new shrimp are cooked in a WOK)...Thank you so much!!! I had this at one time (stored on my computer)...my computer got some crazy virus and I lost it...when I tried to get it again I was told it was not something they could locate....I am making my shopping list now!

[Tatania]

Tatania, when adding cheese to any soup or sauce you need to make sure the temperature of the soup or sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps). This results in a less than smooth end product. When you ran it through the blender you re-homogenized the the product via the intense movement of the bender and all was well with the soup universe.




:thumbsup2

I didn't know that and it sounds exactly like what happened when I added the cheese. It sort of looked curdled. Thanks so much for that tip. Are you a professional chef? If so, I have a question on the high gluten flour used in the Ohana Breakfast Bread.
It's awesome to have someone who can advise us on these issues.

BTW, the soup I was served at Le Cellier seems far too smooth to have not been run through some sort of blender - even if briefly. You barely notice any vegetable pieces.
Are a professional chef?

[apostolic4life]

Are you a professional chef? If so, I have a question on the high gluten flour used in the Ohana Breakfast Bread.
It's awesome to have someone who can advise us on these issues.



Yes, I am a professional chef and I have also worked as a baker.......what is your question about the high gluten flour??




:thumbsup2

[apostolic4life]

BTW, the soup I was served at Le Cellier seems far too smooth to have not been run through some sort of blender - even if briefly. You barely notice any vegetable pieces.


I would say the soup is made in large batches (20-30 gallon) and they probably use a stick blender to puree the vegetables right in the vat the soup cooks in. Stick blenders are awesome.......the ones in pro kitchens can have shafts as long as 5ft long and motors that rival small chainsaws; I love the tools of my trade!!!!! :woohoo:



:thumbsup2

[disney54us]

Cool! :cool1: I was planning on making a couple of recipes this weekend, too, but looks like I am coming down with the flu. :sick: Please let us know how tonight's dinner comes out, bnf2!


Hope your feeling better:goodvibes.

Tatania, when adding cheese to any soup or sauce you need to make sure the temperature of the soup or sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps). This results in a less than smooth end product. When you ran it through the blender you re-homogenized the the product via the intense movement of the bender and all was well with the soup universe.




:thumbsup2

I would say the soup is made in large batches (20-30 gallon) and they probably use a stick blender to puree the vegetables right in the vat the soup cooks in. Stick blenders are awesome.......the ones in pro kitchens can have shafts as long as 5ft long and motors that rival small chainsaws; I love the tools of my trade!!!!! :woohoo:



:thumbsup2

Thank you, I've had the recipe for that soup for years and though it was good it just never had the same consistency. I was thinking maybe, I just couldn't follow the non detailed Disney recipe way:confused3. So any help is a bonus:thumbsup2.

Update, I came to this thread looking for the Shrimp & Artichoke Dip from Olivia's OKW. Fell in love with the thread and waited to here my 'recipe wanted', answered. I now have the ingredients for the recipe :yay: , just not the measurements. On another thread I am on, someone was going to OKW and just came back. She gave me the #'s to Olivia's and here's a big THANK YOU to Carol 16 year CM there:cheer2:. She was so kind and of course remembered
the dip well. She told me she would check w/ one of the chef's, that had been there and most likely new the recipe from making it all those years. It is still off the menu:sad1:, as many other fav's are. She called me back and gave me the ingredients, he just didn't have the measurements. So I am going to play around with it and I do remember some of the measurements (give or take). I will let you all know when I have this figured out. Please keep it on the wanted list, since if someone out there has it they have all the details.

[bnf2]

Had a little trouble peeling the poblano... any hints?

The best way to peel any type of pepper is to char or blister the outside with open flame (gas burner or BBQ grill) or in an oven (coat outside of pepper with oil) first. As soon as the pepper is charred or blistered you should put into a bowl and cover with plastic wrap or drop into a zipper bag and seal. Allow the pepper to cool completely then peel skin while holding under warm running water. Then charred or blistered skin will come right off and you will be left with a pepper with an awesome roasted flavor and no skin! If you need more info on the process just let me know!


Thanks! I tried blistering it by sauteing it in a bit of oil - the skin started splitting, but then I had a hard time getting it off. I think the zip bag would have done the trick. Thanks again!

[Tatania]

Yes, I am a professional chef and I have also worked as a baker.......what is your question about the high gluten flour??




:thumbsup2

The one Disney recipe that doesn't work at all for me is the Pineapple Coconut Bread (Breakfast Bread) from Ohana. I've never had it and everyone raves about it but my two attempts at making it have ended up with less than stellar results.

The bread part calls for:
1 3/4 C. Water 1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast

I used 100% gluten flour the first time and it was terrible to work with. The recipe says to "Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean." I don't have a dough hook so tried mixing it by hand. It was too hard to knead and using the bread blade in the food processor was too rough - causing the dough to separate and shred. How could one mix this instead?

Step 2 is:Let dough rise until it doubles in size.
Mine never really rose despite standing outside for 48 hours. I finally rolled it out and baked it (also took much longer than 25 minutes), and the result was way too crusty - like a pizza dough.

The second time I used regular flour but it still didn't rise enough so is there too little yeast or is the recipe wrong in mixing everything together in step one?

They say to "Bake at 325 degrees F for 20-25 minutes or until golden brown" but it's raw inside with that short a baking time. The filling also is very wet and the juice runs out of the bread because it doesn't really seal well.

So what kind of flour would you use in a high gluten bread recipe and how would you make it? The complete recipe is page 33 and I had some suggestions from Dismembers but would love to know about using this kind if flour from a professional.

[bnf2]

Made the sauce last night and while we liked it, we thought it was heavy on the chili powder or maybe my paprika too strong. I added a bit more brown sugar and some molasses- that helped.

We had it on chicken and made a BBQ Chicken Pizza... yum!

Thanks, Staci...aka: MickeyWanaBe.. for posting this one!

[Tatania]

Hope your feeling better:goodvibes.





Thank you, I've had the recipe for that soup for years and though it was good it just never had the same consistency. I was thinking maybe, I just couldn't follow the non detailed Disney recipe way:confused3. So any help is a bonus:thumbsup2.

Update, I came to this thread looking for the Shrimp & Artichoke Dip from Olivia's OKW. Fell in love with the thread and waited to here my 'recipe wanted', answered. I now have the ingredients for the recipe :yay: , just not the measurements. On another thread I am on, someone was going to OKW and just came back. She gave me the #'s to Olivia's and here's a big THANK YOU to Carol 16 year CM there:cheer2:. She was so kind and of course remembered
the dip well. She told me she would check w/ one of the chef's, that had been there and most likely new the recipe from making it all those years. It is still off the menu:sad1:, as many other fav's are. She called me back and gave me the ingredients, he just didn't have the measurements. So I am going to play around with it and I do remember some of the measurements (give or take). I will let you all know when I have this figured out. Please keep it on the wanted list, since if someone out there has it they have all the details.

That is so cool that you got the number for the restuarant as they are hard to get. Any chance you could ask about the other requests from there esp. the Baked grouper as it's a very popular one. Or if you'd like to PM the number to me I can call and see if they'd send it.

PS - also wanted to share the good news that my orchestra won a Grammy last night in the Classical Music category (I'm a musician but teach courses on the History of Food on the side) so we're celebrating tonight.

[bnf2]

RE: Pineapple Coconut Bread (Breakfast Bread) from Ohana.
So what kind of flour would you use in a high gluten bread recipe and how would you make it? The complete recipe is page 33 and I had some suggestions from Dismembers but would love to know about using this kind if flour from a professional.

Ooooo I wanna know too. I have all the ingredients for this... except the flour- and it has me confused too :confused:

[FormrCastMbr]

Hi! Has anyone made the Chilaquiles from F&W yet (page 36)? This was one of our favorites this year and I am making it tonight...of course, I am making my own version of it (making it lasagna style and instead of making the green sauce, I am using green salsa and doctoring it up). :)

[disney54us]

That is so cool that you got the number for the restuarant as they are hard to get. Any chance you could ask about the other requests from there esp. the Baked grouper as it's a very popular one. Or if you'd like to PM the number to me I can call and see if they'd send it.

PS - also wanted to share the good news that my orchestra won a Grammy last night in the Classical Music category (I'm a musician but teach courses on the History of Food on the side) so we're celebrating tonight.

Wow how exciting!!!!:charac2: party: Congratulations and how interesting, Classical Musician and teaches History of Food:thumbsup2.

[FormrCastMbr]

Hi! Has anyone made the Chilaquiles from F&W yet (page 36)? This was one of our favorites this year and I am making it tonight...of course, I am making my own version of it (making it lasagna style and instead of making the green sauce, I am using green salsa and doctoring it up). :)

I am quoting myself here...:lmao:

Well, the Chilaquiles was just like the F&W festival! :woohoo:

Like I said above I made it like lasagna and I used a green salsa and pureed it with a cup and a half of water, olive oil and some hot sauce.

I also used corn tortillas that were left out of the package to dry.

This is a keeper.

Salsa I used:

http://i95.photobucket.com/albums/l145/atomsdepot/SALSDELRIO-LG.jpg

Thanks for a great thread! :thumbsup2

[apostolic4life]

I used 100% gluten flour the first time and it was terrible to work with. The recipe says to "Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean." I don't have a dough hook so tried mixing it by hand. It was too hard to knead and using the bread blade in the food processor was too rough - causing the dough to separate and shred. How could one mix this instead?

If you do not have a stand mixer with a dough hook I would mix it by hand. As for the combining of the ingredients, I would use water between 80 and 100 degrees. With your water at this temp. add your yeast (I recommend Active Dry yeast instead of instant) and set to the side and let it bloom. Make sure your yeast is not old!!!! Mix the remaining dry ingredients then cut in the shortening (like making biscuits). At this point combine the water/yeast and egg yolk to the the dry mixture.....mix and knead just until completely combined.

Step 2 is:Let dough rise until it doubles in size.
Mine never really rose despite standing outside for 48 hours. I finally rolled it out and baked it (also took much longer than 25 minutes), and the result was way too crusty - like a pizza dough.

I think your problem here will be solved.......I believe your problem was inactive yeast which resulted in a poorly risen product. If the bread did not rise it would have created a dense dough which would require longer bake times.....if you end up with a dense dough lower the oven temp. and increase the bake time (or toss it and start over, which is my suggestion).

The second time I used regular flour but it still didn't rise enough so is there too little yeast or is the recipe wrong in mixing everything together in step one?

Yes, it would be fine to add a little extra yeast (maybe 25% more), but do not add too much. Sometimes if the yeast is old you may be able to use it but its ability to rise is limited, but by blooming the yeast you will know if it is active or not.

They say to "Bake at 325 degrees F for 20-25 minutes or until golden brown" but it's raw inside with that short a baking time. The filling also is very wet and the juice runs out of the bread because it doesn't really seal well.

Try the adjustments from above then bake at the required time and temp., and all should be well with the bread. Minor adjustments may need to be made since all ovens are not created equal. By a hanging thermometer and check your oven temp after it preheats.....improper oven temp. and heating is often a problem, even in the commercial bakery.

So what kind of flour would you use in a high gluten bread recipe and how would you make it? The complete recipe is page 33 and I had some suggestions from Dismembers but would love to know about using this kind if flour from a professional.

Flour...........I say if you want a good flour without lots of cost, go with King Arthur all purpose flour since it has the highest, most consistent protein content (which is the element that creates glutens in dough) of all retail flours. They also sell a high-gluten flour called Sir Lancelot but it is not as widely available unless you have a market that carries specialty flours. The key for this bread is getting a good rise and if you have good active yeast and protein for the yeast to gobble up you will be fine. When proofing your dough be sure to cover it with a warm damp towel and leave it in a warm place. If you have a stoneware crock or bowl I would suggest warming it in the oven (just like warming plates for a nice dinner) and placing the dough in it to proof.......heat and humidity makes dough happy!!!


Hope this helps Tatania!!!




:thumbsup2

[ang]

Ok, I came across this.....I went looking for one recipe....will now, I have 10!
Thanks everyone!!

[Tatania]

Wow how exciting!!!!:charac2: party: Congratulations and how interesting, Classical Musician and teaches History of Food:thumbsup2.

Haha, I love the little band you set up! It can be fun but like all jobs, can have it's down side (like low pay). Fun things are going to China for the Olympics on a cultural exchange and possibly teaching my Origins of Cuisine courses on crise ships.

[Tatania]

I am quoting myself here...:lmao:

Well, the Chilaquiles was just like the F&W festival! :woohoo:

Like I said above I made it like lasagna and I used a green salsa and pureed it with a cup and a half of water, olive oil and some hot sauce.

I also used corn tortillas that were left out of the package to dry.

This is a keeper.

Salsa I used:

http://i95.photobucket.com/albums/l145/atomsdepot/SALSDELRIO-LG.jpg

Thanks for a great thread! :thumbsup2


Thanks so much for posting the review. I have the 2007 Food and Wine cookbook but haven't had those. Will post some more from there as soon as I have time.

[Tatania]

apostolic4life: it's SO cool to have a real chef here. I haven't seen King Arthur flour for sale in this part of Canada so will look for it the next time I'm in the USA. I've borrowed a bread maker for my Disney dinner on Sunday and will make a plain white loaf like they serve at the Poly with Honey Nut butter. That was SO good. I'll serve that with the Kona salad.

[bnf2]

Flour...........I say if you want a good flour without lots of cost, go with King Arthur all purpose flour. They also sell a high-gluten flour called Sir Lancelot but it is not as widely available unless you have a market that carries specialty flours.............. If you have a stoneware crock or bowl I would suggest warming it in the oven (just like warming plates for a nice dinner) and placing the dough in it to proof.......heat and humidity makes dough happy!!

I have purchased King Arthur before, but have never seen the Sir Lancelot... I'll probably have better luck heading to some specialty markets across the river to Cincinnati. And I have a stoneware bowl!! Never thought about using it for my rising dough!! Thanks for the tip!

Haha, I love the little band you set up! It can be fun but like all jobs, can have it's down side (like low pay). Fun things are going to China for the Olympics on a cultural exchange and possibly teaching my Origins of Cuisine courses on crise ships.

How cool! I understand the lower pay for musicians... I studied music in college and changed majors when I realized how limited the opportunities were--- much smaller scale for me-- I'm talking education, not performance; sadly I was never that good. Anyway, after years of teaching ele. school, then staying home with my kids, I'm now back in music-- for my church! It's a much smaller scale, with really no 'pay', but it's my passion and music makes me so happy!:lovestruc Well... so does cooking and eating for that matter!!!:lmao:

Snow day here so we had the Mickey Waffles, p.39 baked in our Mickey Ears waffler-- big hit! Thanks everyone for posting all these yummy recipes :)

[GreyStr0ke]

Does anyone have the recipe for the disney cupcakes that are found on mainstreet or in the hotels?? :woohoo:

I too would really be interested in this recipe.

[lynninpa]

Sopa De Elote ( p. 83) & Polla A Las Rajas (can't find the page; recipe below)

Happy to rerport...both were excellent! I ordered both on our Dec. '07 trip because I'd liked them so much from the previous trip.

The corn chowder seemed smoother at San Angel Inn- maybe next time I will throw it in the food processor for a few whirls. My family really like it... and we can't believe there is no cheese in this soup! A little 'chunky', but still very good.

Cooked my chicken a little long, but other wise the dish was excellent. Had a little trouble peeling the poblano... any hints? I did not place in indvidual dishes as the recipe called for, but in one... "family style, like Disney" as my 8 years old said.

This coming week I'm hoping to try Coral Reef PepperJack Cheese Grits, 50's Prime Time Cafe Mom's Meatloaf LTT William Penn Pasta I'll be sure to post a review.

Lynninpa... sure hope you are feeling better :) Thanks again for keeping this thread updated... it's my favorite!

Pollo A Las Rajas ~ San Angel Inn at Epcot's Mexico Pavilion Yield: 4 servings.
4 chicken breast halves
1 cup of chorizo, casing removed and diced
1 large red bell pepper
1 large Spanish onion
1 large poblano chili
1 garlic clove, chopped
1/4 teaspoon ground black pepper
5 tablespoons vegetable oil
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1/2 cup half-and-half cream

1. Season the chicken breast halves with garlic, salt, and black pepper. Place the chicken breast halves in a roasting pan and bake in the oven at 350 for 20 minutes or until cooked.
2. In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating. Peel skin from poblano pepper. Make a slit and remove all the seeds. Slice onion, bell pepper, and poblano pepper into strips.
3. In a heavy skillet heat remaining 3 tablespoons of oil and add chorizo, garlic, onion, and peppers. Cook over medium high heat stirring occasionally until onions and peppers are soft.
4. Add sour cream, half-and-half, black pepper and salt and simmer for three minutes.
5. On ovenproof serving dishes, place 3/4 cup of vegetable mixture. Top with roasted chicken breast. Sprinkle 1/4 cup Monterey Jack cheese on each serving plate. Broil until cheese melts and turns golden. Serve.

Thanks for the review, bnf2! And for the recipe! :thumbsup2

[lynninpa]

Cobblestone Cheese Bread &Vegetable Cream Cheese

Sounds yummy! Thank you, Tatania! :upsidedow

[lynninpa]

This is an awesome thread! Anyone know how to make those breakfast potatoes that you get at OKW? They were deliciouse!!!!

I will add it to the list of requested recipes, figment fan21! :upsidedow

[lynninpa]

Subscribing and making out a shopping list!! :banana:

Welcome to the Recipe exchange, Suzibrat! :goodvibes

[lynninpa]

Made the sauce last night and while we liked it, we thought it was heavy on the chili powder or maybe my paprika too strong. I added a bit more brown sugar and some molasses- that helped.

We had it on chicken and made a BBQ Chicken Pizza... yum!

Thanks, Staci...aka: MickeyWanaBe.. for posting this one!

Thanks for the review! :thumbsup2

[lynninpa]

I am quoting myself here...:lmao:

Well, the Chilaquiles was just like the F&W festival! :woohoo:

Like I said above I made it like lasagna and I used a green salsa and pureed it with a cup and a half of water, olive oil and some hot sauce.

I also used corn tortillas that were left out of the package to dry.

This is a keeper.
Thanks for a great thread! :thumbsup2

Thanks for sharing your own version of a great recipe, FormrCastMbr! :goodvibes

[lynninpa]

Ok, I came across this.....I went looking for one recipe....will now, I have 10!
Thanks everyone!!

:cool1: Welcome, ang!

[lynninpa]

Spoodles: Fruit Pizza with Granola
Chef Marianne Hunnel

(1) 12 inch pizza shell
(1) 8 ounce package of cream cheese (softened)
¼ cup favorite fruit for topping
¼ cup granola
¼ cup dried fruit

Pre-bake pizza shell. Set aside to cool down. Using a small mixing bowl, place softened cream cheese and fruit topping in the bowl. Mix the two ingredients together. Spread the fruit cream cheese mixture on to the pizza shell. Place the granola and dried fruit on top of the fruit cream cheese mixture. Cut pizza into six or eight pieces

[quiltymom]

Does anyone have the recipe for the Chorizo Stuffed Roast Pork from 1900 Park Fare? We had it in the Spring of 2005 and I forgot to ask for the recipe. (We were celebrating my in-law's 50th Anniversary that night and I was a bit preoccupied!)

If not, I'll send a written request to them for it. It was sooooo good!

Thanks in advance!

[lynninpa]

Does anyone have the recipe for the Chorizo Stuffed Roast Pork from 1900 Park Fare? We had it in the Spring of 2005 and I forgot to ask for the recipe. (We were celebrating my in-law's 50th Anniversary that night and I was a bit preoccupied!)

If not, I'll send a written request to them for it. It was sooooo good!

Thanks in advance!

:wave2: I'll see what I can find and also add it to the list of Requested Recipes, quiltymom.

[captinhookedondisney]

How did you get theses?

[lynninpa]

How did you get theses?
:wave2: These Disney recipes come from different sources-online, Disney ookbooks and also from people who request the recipe while dining in Disney restaurants. :upsidedow

[captinhookedondisney]

do you have the recipe for the mashed potatoes at Crystal Palace ? I LOVE THEM !!!!

[lynninpa]

do you have the recipe for the mashed potatoes at Crystal Palace ? I LOVE THEM !!!!

I believe the mashed potatoes served at CP are the same as the ones served at Chef Mickeys-the recipe is on page 17. Someone please correct me if I am wrong! ;)

[lynninpa]

Kona Cafe: Island Chicken Sandwich

4 ea. - 8 oz Chicken breasts, marinated
Teriyaki mayonnaise
4 Kaiser or sandwich buns
Pineapple relish

Grill chicken breasts. Spread mayonnaise onto bottom half of bun. Place cooked chicken on bun and top with relish.

Teriyaki Mayonnaise Combine ingredients and refrigerate.
¼ c mayonnaise
3 Tbsp Teriyaki

Marinade
¼ cup soy sauce
½ tsp. onion powder
½ tsp. garlic powder
1 Tbsp. sugar
1 tsp. Jamacian Jerk seasoning
2 drops liquid smoke, optional
¾ cup water

Pineapple Relish Combine and let set for 1 hour.
2 cups Golden Sweet Pineapple, grilled and diced small
1 cup small diced red onion
1 tsp. brown sugar
2 tsp. finely chopped cilantro

[bnf2]

Kona Cafe: Island Chicken Sandwich

Oooooo, this sounds so good! We've never had it, but I know my kids will love it!

How are you feeling Amy? (Ooops...shoulda not have assumed- lynninpa :))

(Natalie AKA:bnf2)

[lynninpa]

Oooooo, this sounds so good! We've never had it, but I know my kids will love it!

How are you feeling Lynn?

(Natalie AKA:bnf2)

Doesn't it sound yummy?! Thanks for asking how I am feeling. :goodvibes Still feeling tired and "blah" yet much better than I did a few days ago. -Amy

[Tatania]

Originally Posted by gismo1554
Can anyone help?
http://www.disboards.com/showthread....1#post22866391

This is the recipe for Carrot Salad from the 1986 Disney Cookbook. It was served at the Top of the World, Contemporary Resort (Cooking with Mickey Around the World, ’86). It might be similar to what they serve now. It's just missing the coconut.


Carrot Salad
Top of the World, Contemporary Resort (Cooking with Mickey Around the World, ’86).

1/3 cup Heavy cream
3 cup shredded Carrots
1/3 cup Raisins
½ cup Pineapple chunks -- halved
3 tablespoon Sugar
3/4 teaspoon Up to 1 Tsp Cinnamon
1/3 cup Mayonnaise

Whip cream and set aside. Combine remaining ingredients in a bowl, tossing to blend. Fold in whipping cream. Let chill, covered, in refrigerator for 10 min before serving. Refrigerate any unused portion.

[Melissa_E]

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

[Tatania]

I have a request. Does anyone have the salad dressing for the seafood salad at the Yachtsman's steak house? It was avocado with citrus. I'm going to try to make it at home but it was terrific!
Is it this menu item - in case anyone is going there and can request the recipe? It sounds terrific!


Lobster, Shrimp and Jumbo Crab with Lemon Creme Fraiche and Avocado Cream

[quiltymom]

:wave2: I'll see what I can find and also add it to the list of Requested Recipes, quiltymom.

Thanks! And I'm sorry that you're not feeling well. I hope that you are back to normal soon! :grouphug:

[Tatania]

I made this drink and didn't like it much. I used small key limes but they seem as sour as a regular lime so it's like drinking lime juice and creamo mixed with vodka. Way too sour for me. It improved when I added brown sugar. Are key limes in Florida actually sweet as compared to the ones we import to northern climes?


Key Lime Martini
Coral Reef Café, Epcot
1 serving

2 oz. Ketel One Vodka
1 oz Key Lime Juice
1 oz cream (or half-and-half for less calories)

Pour all three ingredients into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a chilled cocktail glass. Garnish with a twist of lime, and serve.

[lynninpa]

I made this drink and didn't like it much. I used small key limes but they seem as sour as a regular lime so it's like drinking lime juice and creamo mixed with vodka. Way too sour for me. It improved when I added brown sugar. Are key limes in Florida actually sweet as compared to the ones we import to northern climes?


Key Lime Martini
Coral Reef Café, Epcot
1 serving

2 oz. Ketel One Vodka
1 oz Key Lime Juice
1 oz cream (or half-and-half for less calories)

Pour all three ingredients into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a chilled cocktail glass. Garnish with a twist of lime, and serve.
:scared: heehee

[lynninpa]

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

Sounds like a great dish! I will add it to the Requested Recipes list, Melissa. :thumbsup2

[lynninpa]

Shutters: Spicy Island Wings

Wing Sauce
8 oz Brown sugar
3.5 oz Roasted Red Peppers
2/3 oz. Habaneras
1/8 tsp Kosher salt

In a food processor, puree raw habaneras and roasted red peppers with salt. Then add brown sugar; process until blended together.

Wing Marinade
3.5 oz Roasted red peppers
3/4 oz Habaneras
1/4 oz Brown sugar
1/16 tsp Crushed red pepper
1/3 tsp Kosher salt
1/16 tsp White pepper
1 pinch Granulated garlic
2.5 oz Canola oil
6.5 oz Water
In a food processor, puree all ingredients together, except water and oil.
When totally blended, slowly add oil and water.

Chicken Wings
Chicken Wings – 16 ea
Marinade – 2 oz

Toss chicken wings in marinade. Refrigerate for 24 hours.

Chicken Wing Plate
Marinated wings 16 ea
Wing sauce 3 oz
Leeks Garnish
Blue Cheese Dressing 4 oz.

Deep fry wings until cooked through. Drain, then toss in wing sauce. Garnish with finely chopped leeks and serve with Blue Cheese dressing.

[sconnell]

lynn, could you pretty please put a link to the request post on the first post? Right under where it says to check it out would be great. :)
Thanks!

[quiltymom]

I'm adding one of my favorite recipes from Disneyland (I hope you don't mind!). I have this dish just about every time we go there, and it never disappoints! And it tastes just the same as what they serve at the Blue Bayou, too. I've made it quite a few times, and it's just as yummy, even without the atmosphere of DL!

Jambalaya
from the Cooking with Mickey Around Our World cookbook

1 pound diced boneless fresh pork
3 tablespoons vegetable oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon garlic powder*
1 16-oz can tomatoes
1-1/4 cup uncooked rice
1 quart water**
1 tablespoon granulated chicken bouillon**
1-1/2 cups diced onions
1 cup diced celery
1 cup diced green pepper
3/4 cup diced zucchini squash
1 teaspoon chopped yellow chili pepper
1/4 cup chopped green onions
1 tablespoon chopped parsley
1 cup diced ham
1 cup Polish sausage (Kielbasa), diced
1 cup Italian sausage (Pepperoni), diced
1 cup cut okra
1-1/2 cups small shrimp, defrosted.

* I have substituted 2 fresh minced garlic cloves instead.
** I substitute one quart chicken stock in place of the water & bouillon

In a large saucepan, saute pork in oil over medium heat for 15 minutes, stirring occasionally. Add pepper, thyme, garlic powder and tomates. Cover and cook for 15 minutes. Add water, rice, bouillon, onions, celery, green pepper, zucchini, chili peppers, green onions & parsley. Bring to a boil, stir to blend ingredients, cover and simmer 10 to 15 minutes, stirring once or twice. Add remaining meats, cook for 10 minutes longer. Add okra and shrimp and cook 3 to 5 minutes longer. Serve hot.

[jemilah]

how about more DL recipes 3 cheese monte cristo from cafe orleans would be wonderful!

[quiltymom]

how about more DL recipes 3 cheese monte cristo from cafe orleans would be wonderful!

I've not heard about this one. Is it something new?

[lynninpa]

lynn, could you pretty please put a link to the request post on the first post? Right under where it says to check it out would be great. :)
Thanks!
:wave2: Hmmm...I know how to post a link to another thread yet could not figure out how to post a link to a particular post. So I just did something I had been thinking about doing for some time now-I made post 2 the Requested Recipes list so it is just under the Recipe Index post. ;) What do you think?

[lynninpa]

Jambalaya

Thanks for another great recipe! Which restaurant in DL is this from, quiltymom? :upsidedow

[lynninpa]

how about more DL recipes 3 cheese monte cristo from cafe orleans would be wonderful!
I'll look around for you, jemilah, and will also add it to the list of Requested Recipes. :upsidedow

[lynninpa]

how about more DL recipes 3 cheese monte cristo from cafe orleans would be wonderful!

:wave2: I found the following posted by a CM that used to work at Cafe Orleans. It's a start! ;) I will keep looking for the "whole" recipe for you.

Three Cheese Monte Cristo Sandwich- NO MEAT. Slice of Swiss, Brie, and Gorgonzola cheese between two slices of bread, battered and deep-fried. Covered in powdered sugar, served with a side of berry puree (a blackberry jam)-- a SWEET sandwich. Vegetarian -- but fried in same oil as the regular Monte Cristo at the Blue Bayou (which is posted all over the internet)

[lynninpa]

Raglan Road: Ger’s Bread & Butter Pudding Including the Butterscotch & Custard Sauce Recipes!
Note: This recipe comes straight from RR’s Head Chef’s cookbook.

2 oz. raisins
2 ½ Tbsp. Irish Mist
¾ stick butter, at room temp
12 slices medium-sliced white bread, crust removed
1 1/3 cups cream
1 1/3 cups milk
4 egg yolks
1/3 cup caster sugar
2 eggs
Soak raisins in Irish Mist overnight. Drain off excess.
Preheat oven to 350. Generously butter an ovenproof dish. Using the remaining butter, butter both sides of bread slices & cut each into fourths.
Arrange a single layer of bread slices in the dish, slightly overlapping. Scatter with some raisins. Repeat with one more layer of bread then raisins. Press down gently.
Heat the cream & milk until just to a boil. Remove from heat. Meanwhile, whisk together the egg yolks & sugar in a heatproof bowl over simmering water until thickened. Remove from heat and beat in the cream mixture.
Pour two-thirds of the custard mixture over the bread and let stand for 30 minutes.
Pour remaining custard over soaked bread in dish and arrange the rest of the bread on top. Press down firmly so the custard comes halfway up the bread. Bake 30 to 35 minutes or until golden brown.

BUTTERSCOTCH SAUCE :goodvibes
½ stick unsalted butter
4 Tbsp. light muscovado sugar
2 ½ Tbsp. clear honey
2 ½ Tbsp. double cream
Place butter sugar, and honey in a small pan. Bring to a boil over moderate heat, stirring until sugar has dissolved. Reduce heat. Add cream and simmer 2 to 3 minutes until thickened.

EGG CUSTARD :goodvibes
2 ¾ cups milk
6 egg yolks
3 ¾ Tbsp. caster sugar
a few drops of pure vanilla extract
Bring milk to scalding point in a nonstick pan. Meanwhile, place the egg yolks in a bowl with the sugar & vanilla stirring to combine. Slowly, whisk the hot milk into the egg mixture. Wipe out the pan and pour in the egg mixture and cook, stirring constantly, for about 10 minutes until thickened. Do not let boil!

[my3disneygirls]

:wave2: Hmmm...I know how to post a link to another thread yet could not figure out how to post a link to a particular post. So I just did something I had been thinking about doing for some time now-I made post 2 the Requested Recipes list so it is just under the Recipe Index post. ;) What do you think?

Awesome! It's right under the recipes so it looks as if it belongs there. Thanks for taking the time.:thumbsup2

[Tatania]

I love jambayala though it's not easy to get authentic ingredients in the Pacific Northwest.

For fun and comparison, here is the Jambalaya recipe from Chef Ricky Hidalgo and Blue Bayou. It looks more complicated.

Jambalaya
Blue Bayou, Chef Ricky Hidalgo, Downtown Disney
(There are 4 parts to making this!)

Part 1: Jambalaya Sauce Ingredients
3 oz. Margarine
1 Cup Yellow Onion diced
1 Cup Green Bell Pepper
1.5 oz. Chicken Base
1 1/4 Cup Tomato Paste
1/8 tsp. White Pepper
1 tsp. Tabasco Sauce
1 tsp. Oregano, dried
1 tsp. Basil, dried
2 tsp. Garlic, fine chopped
1 Cup Celery, diced
6 Cups Water, hot
4 Cups Tomatoes, diced
1 tsp. Salt
1 tbsp. Cayenne Pepper
1 tsp. Thyme

1. In a saucepan melt down the margarine. Add the onion, celery and bell pepper, cook for 4 minutes.
2. Add bay leaf, garlic, oregano, thyme and basil.
3. Cook for 2 minutes and stir constantly.
4. Add water, chicken base, Tabasco, salt, cayenne and white pepper.
5. Bring to a boil and simmer for about 15 minutes.

Part 2: Cajun Seasoning Ingredients
1 tsp. Salt
1 tbsp. Chili Powder
1 tsp. Cayenne Pepper
1 tbsp. Gumbo File
1 tsp. Cumin
1 tsp. Thyme
1/2 tbs. Mustard Ground
1 tsp. White Pepper
1 tbsp. Paprika
1 tsp. Garlic Granulated
1 tbsp. Oregano, dried

Place all items in a bowl and mix well.

Part 3: Cajun Rice Ingredients
2 oz. Margarine
2 oz. Yellow Onions
2 tbsp. Cajun Spices
2 tbsp. Cajun Seasoning
2 oz. Green Bell Pepper
1 lb. Rice, Long Grain
3 Cups Water

1. In a thick pan, melt down the margarine, add peppers and onions and cook for 4 minutes.
2. Add rice and cook for 2 minutes, stirring constantly. Add Canjun Rice Seasonings and cook for another minute.
3. Add hot water and bring to a boil, reduce heat to a low simmering, cover and let the rice absorb all the liquid, about 20 minutes.

Part 4: Jambalaya Ingredients
4 tbsp. Salad Oil
2 tsp. Garlic, Fine Chopped
2 oz. Yellow Bell Pepper, diced
8 oz. Shrimp (Raw, small sized)
1 1/2 Cups Jambalaya Sauce
14 oz. Chicken Chunks
2 oz. Red Bell Pepper, diced
2 tsp. Garlic, Fine Chopped
5 oz. Andouille Sausages, sliced in Bias

1. In a hot skillet, add the oil. When the oil is hot, add the chunks of chicken, spread out the chicken on the pat to get a nice brown color. Cook it for about 3 minutes on one side and turn them over and cook for another 3 minutes.
2. Add bell pepper, cook for another 2 minutes. Add shrimp garlic and sausages, cook mixture for 3 minutes or until shrimp are almost cooked all the way through, add the sauce and cook for another 3 minutes.

[Dedejf]

I've searched high and low and cannot find any mention of the recipe for this soup. Can anyone post it or directi me to the location of where it's already posted? It's absolutely delicious and I would be soooooooo appreciative.:worship:

[Prinny27]

Good morning everyone! Just wanted to report that last night DH and I made the macaroni & cheese with the red wine sauce from Jiko. It came out pretty good! Now, DH and I are not chefs by any means, so I'm sure if we were bigger into cooking, it may have came out a little better, but it still came out good. One thing to note, I cut the recipe for the red wine sauce in half (as well as that for the mac and cheese) but it came out A LOT thicker than what it was when I had it in Jiko. Not exactly sure why that was, but like I said, if I was more experienced in the kitchen I could probably have rectified that.

Anyway, it was a great recipe - not quite the wow! factor you get when you eat it at Jiko - but still a good dinner! :goodvibes

[quiltymom]

Thanks for another great recipe! Which restaurant in DL is this from, quiltymom? :upsidedow

It's from the French Market in New Orleans Square. There's nothing like eating that jambalaya while listening to a live jazz band! I guess I know where we'll be eating dinner come this summer! :love:

how about more DL recipes 3 cheese monte cristo from cafe orleans would be wonderful!

:wave2: I found the following posted by a CM that used to work at Cafe Orleans. It's a start! ;) I will keep looking for the "whole" recipe for you.

Three Cheese Monte Cristo Sandwich- NO MEAT. Slice of Swiss, Brie, and Gorgonzola cheese between two slices of bread, battered and deep-fried. Covered in powdered sugar, served with a side of berry puree (a blackberry jam)-- a SWEET sandwich. Vegetarian -- but fried in same oil as regular Monte Cristo (which is posted all over the internet)

I was reading in my Unofficial Guide to Disneyland last night and they said it was "Swiss, Mozzerella & double cream Brie." I've never heard of double cream Brie before! But I do believe that it would have a much better flavor using the Gorgonzola than the Mozzerella, and maybe not as stringy, either! So, my vote is for that combo!

Now I'm hungry again. :rolleyes1

[Luv2CtheMouse]

I would love the Jungle Juice recipe. This is served at the Tusker House for Donald's Safari Character Breakfast.

[grimgrningghost]

I love this caramel corn so I got this recipe from guest relations. My family makes this all the time and to us it tastes just like the popcorn in the park!

6 qts. popped popcorn
2 c. packed brown sugar
1 c. butter or margarine
1/2 c. corn syrup
1 tsp. salt
1 T. vanilla extract
1/2 tsp. baking soda

Place popcorn in a large bowl and set aside. In a saucepan, combine brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 9 x 13-inch baking pans. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in air-tight containers or plastic bags. Yield: about 5 1/2 quarts.

[Tatania]

I've searched high and low and cannot find any mention of the recipe for this soup. Can anyone post it or directi me to the location of where it's already posted? It's absolutely delicious and I would be soooooooo appreciative.:worship:

There is Soupe a L'Oignon Gratinee (Baked Onion Soup) on page 33. Read the comments on it as well. We thought it strange that the stock has no flavor so one reader added beef boullion with poor results. Apparently the stock was like gravy and wasn't good.

Maybe our resident chef can clear us up on this. Does this recipe sound OK to you or is something missing?

[Tatania]

I would love the Jungle Juice recipe. This is served at the Tusker House for Donald's Safari Character Breakfast.

The chef at Tusker House uses a lot of the recipes from Boma - though apparently has improved on them - according to the staff at Tusker House, LOL. I bet they use the same juice recipe.


Jungle Juice
Boma, AKL

1 part pineapple juice, 1 part mango juice, 2 parts orange juice, 2 parts lemonade.

[lynninpa]

Blue Bayou: Jambalaya

Thanks for another great sounding recipe, Tatania! :goodvibes

[lynninpa]

Good morning everyone! Just wanted to report that last night DH and I made the macaroni & cheese with the red wine sauce from Jiko. It came out pretty good! Now, DH and I are not chefs by any means, so I'm sure if we were bigger into cooking, it may have came out a little better, but it still came out good. One thing to note, I cut the recipe for the red wine sauce in half (as well as that for the mac and cheese) but it came out A LOT thicker than what it was when I had it in Jiko. Not exactly sure why that was, but like I said, if I was more experienced in the kitchen I could probably have rectified that.

Anyway, it was a great recipe - not quite the wow! factor you get when you eat it at Jiko - but still a good dinner! :goodvibes

We all love reading the recipe reviews! Thanks for posting, Prinny! :thumbsup2

[lynninpa]

Sleepy Hollow: Caramel Corn

Sounds great! Thanks, grimgrningghost :upsidedow

[apostolic4life]

There is Soupe a L'Oignon Gratinee (Baked Onion Soup) on page 33. Read the comments on it as well. We thought it strange that the stock has no flavor so one reader added beef boullion with poor results. Apparently the stock was like gravy and wasn't good.

Maybe our resident chef can clear us up on this. Does this recipe sound OK to you or is something missing?


Ok, traditional French onion soup is a simple process with simple ingredients. The following is the basic process for making the soup, but I do not have the quantities for ingredients at hand right now, but if anyone wants my recipe I can post it later (although it is not a Disney recipe):

Saute' onions in a little bit of olive oil until caramelized

Add beef stock and simmer for 20-25 minutes

Add port wine and simmer for another 20 minutes

Ladle into small single serve crocks, float slice of crusty french bread on top and cover with gruyere cheese and broil until cheese is browned and bubbly.


Like I said this is just a basic frame work that will give you a great French onion soup, and if anyone wants my personal recipe just let me know and I will post it later.



:thumbsup2

[bnf2]

I'm on a sauce quest here... anyone have the recipe for these sauces...

'Ohana: Peanut Sauce, Chimichurri Sauce, Sweet and Sour Sauce?

Concourse Steakhouse: dips for the onion rings?

I have a basic p-nut sauce recipe, but just wondered how it compared.

Thanks :)

[lynninpa]

I'm on a sauce quest here...

Here's one of them, bnf2. :upsidedow I'll look for the others as well as add them to the Requested list.

'Ohana: Peanut Dipping Sauce


1 oz. garlic in oil
1 teaspoon Thai curry paste
16 oz. soy sauce
1 1/4 lbs. sugar
14 oz. peanut butter
1 oz. fresh ginger, finely chopped
salt & pepper to taste
chopped green onions & peanuts for garnish

In a medium saucepan, lightly saute' garlic in a small amount of oil.
Stir in curry paste. Add soy sauce and bring to a simmer. Add sugar and stir until dissolved. Add remaining ingredients andcontinue to stir. Season with salt and pepper. Remove from heat and chill.
Serve in bowls for dipping garnished with chopped green onions and peanuts.

[bnf2]

Here's one of them, bnf2. :upsidedow I'll look for the others as well as add them to the Requested list.

'Ohana: Peanut Dipping Sauce

Duh! Just found this on All Ears... can't belive I missed it- thanks for posting it lynninpa!

[Tatania]

Ok, traditional French onion soup is a simple process with simple ingredients. The following is the basic process for making the soup, but I do not have the quantities for ingredients at hand right now, but if anyone wants my recipe I can post it later (although it is not a Disney recipe):

Saute' onions in a little bit of olive oil until caramelized

Add beef stock and simmer for 20-25 minutes

Add port wine and simmer for another 20 minutes

Ladle into small single serve crocks, float slice of crusty french bread on top and cover with gruyere cheese and broil until cheese is browned and bubbly.


Like I said this is just a basic frame work that will give you a great French onion soup, and if anyone wants my personal recipe just let me know and I will post it later.



:thumbsup2

What would your opinion then be on a recipe that uses no beef stock in the broth like the Bistro de Paris: Soupe a L'Oignon Gratinee (Baked Onion Soup) recpe? (below) The member who made this and added beef stock was not happy with the results. Does this recipe sound right to you?

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

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

[Tatania]

Allearsnet.com has added some new recipes. They must be very backed up as they just posted the Pretoria Punch and Passion Fruit Cheescake recipe I sent them before last summer :banana: The Sopa Azteca they posted is from Cooking with Mickey Volume II


Watermelon & Tomato Salad
Boma, Animal Kingdom Lodge
Yield: 12 servings

4 pounds watermelon, cut into 1 inch cubes
¾ pound Grape Tomatoes, halved
6 ounces Blue Cheese, crumbled
6 ounces Scallions, minced
3 ounces Olive Oil
3 ounces Sherry Vinegar
1 ounce Parsley, rough chopped
Pinch Cayenne Pepper

1. Combine the watermelon, tomatoes, cheese, scallions, and salt in a bowl.
2. Whisk or blend together the olive oil, vinegar, and cayenne pepper.
3. To serve, dress the salad with this mixture and garnish with the parsley. Do not refrigerate and serve within 30 minutes.

[captinhookedondisney]

Dose anyone have the recipe for the Steak at Boma at the carving station?

It Is my favorite!

Thanks

[greeneeyes]

Just wanted to say I joined up because of this thread! :thumbsup2

EDIT: is the request list up to date? I see there is a request for the house dressing from Artist Point, I thought that was the poppy seed dressing and thats already posted.

[Melissa_E]

Sounds like a great dish! I will add it to the Requested Recipes list, Melissa. :thumbsup2

Oh it was! I had to go back to get it a second time. ;)

I have a great French Onion Soup recipe that I"ve tweaked, it is for the crockpot though. I don't use all yellow onions, I think they are too strong for the soup. I use 5-6 large onions, a combination of red and white. I then use 4 cans of beef broth, 2 regular and 2 low salt.

When I cook the onions, I think this is where the flavor comes from, if you cook the onions in butter and then add garlic, red wine, Worcestershire sauce, etc... it really flavors the soup nicely. Oh and Panera's bread is the best!

[lynninpa]

Boma: Watermelon & Tomato Salad

Thank you, Tatania! :goodvibes

[lynninpa]

EDIT: is the request list up to date? I see there is a request for the house dressing from Artist Point, I thought that was the poppy seed dressing and thats already posted.

Yes, the request list is up to date. Artist Point is at the Wilderness Lodge. The posted poppyseed dressing recipe is from Artist's Palette-at Saratoga Springs.

[lynninpa]

Dose anyone have the recipe for the Steak at Boma at the carving station?

It Is my favorite!

Thanks

Could this be the Marinated Flank Steak recipe on page 42? :confused3

[DebbiSheeley]

At Raglan Road, last September, my first Disney meal was wonderful! I really want the recipe for "Pie in the Sky" and "Granny's Soup". I would like to make them for St.Patrick's day.

Thanks

[apostolic4life]

The member who made this and added beef stock was not happy with the results. Does this recipe sound right to you?


This recipe sounds like it is not meant to be a traditional French onion soup. Instead of using beef stock and wine it uses water and they thicken the broth........using water would not provide any flavor to the soup and what you end up with is a pot of onions in thick water with some fresh herbs, to me, this does not sound too appetizing.

The only real differences in this recipe and the one I follow is the use of roux (traditional French onion soup is not thick, it is brothy), the type of onion, water vs. beef stock and wine, and I do not use bay leaf......lynninpa and I discussed this recipe when it was first posted and even then it did not seem right to me, but I would think if you make it to the recipe specs and like it, that's great. It just sounds as though the posted recipe would be very bland and the thicker broth would not be to my liking.



:thumbsup2

[Tatania]

This recipe sounds like it is not meant to be a traditional French onion soup. Instead of using beef stock and wine it uses water and they thicken the broth........using water would not provide any flavor to the soup and what you end up with is a pot of onions in thick water with some fresh herbs, to me, this does not sound too appetizing.

The only real differences in this recipe and the one I follow is the use of roux (traditional French onion soup is not thick, it is brothy), the type of onion, water vs. beef stock and wine, and I do not use bay leaf......lynninpa and I discussed this recipe when it was first posted and even then it did not seem right to me, but I would think if you make it to the recipe specs and like it, that's great. It just sounds as though the posted recipe would be very bland and the thicker broth would not be to my liking.



:thumbsup2

That's kind of what I thought, apostolic4life and it's probably not a recipe I'll be trying out for a dinner party. Speaking of, I've got 12 people coming for a Disney birthday dinner tomorrow evening as it's DS 20th. I'm doing mainly a Poly theme and will let you all know how it turns out. I'm making all for the first time - always a risk - but it's Disney, so how bad can it be? LOL

[Tatania]

At Raglan Road, last September, my first Disney meal was wonderful! I really want the recipe for "Pie in the Sky" and "Granny's Soup". I would like to make them for St.Patrick's day.

Thanks

Chef Kevin Dundon has published one (maybe 2) recipe books so if anyone can find them in a book store they might have the recipes. The Pub is not under Disney management so not sure how good they are about sharing recipes.


Colcannon
Raglan Road Pub, Pleasure Island from Chef Kevin Dundon

1lb well-scrubbed potatoes
1/4 cup cream
4T + 1T butter
sea salt & freshly ground black pepper
2 oz finely chopped bacon
1/4 cup finely chopped green cabbage

Method
Cover the potatoes with cold water in a saucepan.
Bring to a boil, then simmer for 15-20 minutes, or until the flesh is tender when pieced.
Drain in a colander. Peel the potatoes while still hot.
Mash the potatoes until smooth.
Beat the 4T butter into the mashed potato and season to taste.
Meanwhile, heat the cream in a saucepan.
Just as the cream comes to the boil, remove from the heat and beat into the potatoes.
Add 1T butter to a hot saute pan. Fry bacon and cabbage in pan for about 5 minutes, or until soft.
Add bacon and cabbage to the potato and mix well.
Keep the potatoes warm until ready to serve.

[Momelie]

FWIW, last night I was at Chefs de France with a friend who was asking about the French Onion Soup base (she keeps kosher), and the chef came out and told us that they use a CHICKEN stock rather than beef stock in the soup. Once they told me that, then I could definitely taste it - I knew it was something not beef and not water, if that makes sense.

Also, one recipe I would LOVE to have and can't find anywhere is the tomato soup that is served at the Plaza restaurant - its not quite a bisque with cream, but it seems like it might have some alfredo or something else creamy/cheese in it. Anybody got that one?

Thanks!

[disneyfav4ever]

I bought all the ingrediants for the creamy leek fondue from Flying Fish, so I'm going to make that either today or tomorrow. I was going to make it around Christmas, but never did, I am so excited to finally be able to try it now.

[jaame]

Does anyone have recipes from the Maya Grill? I had a yummy steak with some kind of mashed potatoes there and I'd love the recipe. I'll have to see if I can remember the name of the dish. I do have a picture but the name has escaped me. :confused3

[TwingleMum]

I had an awesome side dish at Coral Reef and would love the recipe. It was a blue cheese potato au gratin dish. It was incredible. Anyone???

[Candid]

Does anyone have recipes from the Maya Grill? I had a yummy steak with some kind of mashed potatoes there and I'd love the recipe. I'll have to see if I can remember the name of the dish. I do have a picture but the name has escaped me. :confused3

Have you tried looking at the online menus? I couldn't remember one dish we tried but when I went to the online menu, I recognized the name of it right away.

[apostolic4life]

FWIW, last night I was at Chefs de France with a friend who was asking about the French Onion Soup base (she keeps kosher), and the chef came out and told us that they use a CHICKEN stock rather than beef stock in the soup. Once they told me that, then I could definitely taste it - I knew it was something not beef and not water, if that makes sense.


Chicken stock would make more sense than water, but I still would not be a fan of the thicker consistency with the roux. Another thing to consider is the chicken stock would keep it kosher too......if they used beef then they could not add the cheese if they wanted a soup to be kosher. Meat from animals who feed milk to their young cannot be served with dairy in the kosher kitchen; by using chicken stock they keep their onion soup kosher and add flavor water never would.


:thumbsup2

[lynninpa]

At Raglan Road, last September, my first Disney meal was wonderful! I really want the recipe for "Pie in the Sky" and "Granny's Soup". I would like to make them for St.Patrick's day.

Thanks

Isn't Raglan Road wonderful?! Since it is not a Disney owned restaurant, the recipes are harder to come by and the ones online are usually not complete. When I asked for a recipe at RR last June, the server brought me a copy of the cookbook and told me that it was available for sale. Yet I will add them to the Requested Recipe list in hopes someone out there has them! We do have to recipe for Gers Bread & Butter Pudding :goodvibes

[lynninpa]

Raglan Road: Colcannon
Yumm! I wish I was at Raglan Road right now! Thanks, Tatania! :thumbsup2

[lynninpa]

Also, one recipe I would LOVE to have and can't find anywhere is the tomato soup that is served at the Plaza restaurant - its not quite a bisque with cream, but it seems like it might have some alfredo or something else creamy/cheese in it. Anybody got that one?

Thanks!

I will add it to the Requested Recipes list, Momelie :upsidedow

[lynninpa]

I bought all the ingrediants for the creamy leek fondue from Flying Fish, so I'm going to make that either today or tomorrow. I was going to make it around Christmas, but never did, I am so excited to finally be able to try it now.
Please let us know how it turns out, disneyfav4ever! ;)

[lynninpa]

Does anyone have recipes from the Maya Grill? I had a yummy steak with some kind of mashed potatoes there and I'd love the recipe. I'll have to see if I can remember the name of the dish. I do have a picture but the name has escaped me. :confused3
You can check out the menus online to see if you can find the name of the dishes ;)

[lynninpa]

I had an awesome side dish at Coral Reef and would love the recipe. It was a blue cheese potato au gratin dish. It was incredible. Anyone???

I'll look around and see what I can find, TwingleMum and also add it to the Requested recipes list. :)

[ajleone]

Disney recipes can definitely be a challenge esp. with the many versions around that don't always agree. The recipe for the 'Ohana Honey-Coriander Chicken Wings is a case in point. The version on page 25 mixes the seasoning from 1 version with the sauce from another version to come up with a 3rd version.
For comparison and research here are 2 different versions and then the one on page 25.


Version 1 is from the Orlando Sentinel and is for 4 pounds of chicken drummettes:

Wing seasoning: Combine
2 tablespoons Kosher salt,
2 tablespoons ground paprika
2 tablespoons sugar,
1⁄2 teaspoon ground black pepper,
1⁄2 teaspoon turmeric
1⁄2 teaspoon ground cinnamon,
1⁄2 teaspoon granulated garlic
1⁄4 teaspoon cayenne pepper

Sauce Mix simmer
1 cup honey
1⁄2 cup soy sauce
1 tablespoon chili powder
1 tablespoon lime juice
1 tablespoon ground coriander
1⁄2 teaspoon ground ginger
Mix 2 tablespoons cornstarch and 1 tablespoon water

Version 2 is what I was given at the restaurant many years back and calls for 5 pounds of drummettes

Wing seasoning:
1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Wing sauce:
1/2 cup honey
1/4 cup low-sodium soy sauce
1/2 tablespoon chili powder
1/2 tablespoon fresh lime juice
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger
1 tablespoon cornstarch

So they use much less sauce and seasoning for more chicken.

Version 3 from page 25 uses the seasoning from Version 2 and the Sauce from Version 1 which could explain why there's too much sauce:

I was the person that posted what you call version 3 on page 25. That recipe came right from 'Ohana. I didn't make changes or even know there were apparently other recipes for it. When I'm there next week I'll get the recipe again and see if its different.

[ajleone]

Well, how 'bout that! Thanks Tatania! I'm definitely going to try your version... straight from the place... next time :thumbsup2 Good thing I love to cook and my family loves to eat!!

Just defending what I posted- it did come "straight from the place" as you put it!

[greeneeyes]

Does anyone have the recipe for the pumpkin soup served at Tony's Town Square this Halloween season? My DD and I both really loved the soup - so thick and creamy and with a bit of a kick.
I have tried two different recipes from Boma for their pumpkin soup thinking it might be the same - but both nothing like it!

here's hoping

I have a recipe from there for Butternut Squash soup, could that be the one?
They are both orange. :shrugs

[bnf2]

Just defending what I posted- it did come "straight from the place" as you put it!

ajleone- I sure did not mean for it to sound like your recipe was not 'authentic'- I just noted I'd also try the one Tatania posted as she stated she got it directly from 'Ohana. :flower3:

Many recipes posted (and many great ones, I might add) are not directly from the restaurant; as the source was not mentioned in your post I was not sure of the origination... again, not that that does not make it authentic.

No defending necessary :) Oh- and have a great trip next week!

[disneyfav4ever]

I made the leeks yesterday, and they turned out very well. Probably the thing I've made so far that is most like the original dish. I'm going to buy more leeks, since I still have thyme and heavy cream, and make it again later in the week.

[5 blind mice]

I found this one playing around online:

Mickey Waffles

4 eggs, separated
1 cup milk
2 tsp baking powder
1/2 tsp salt (optional)
2 cups flour
1/4 cup butter or margarine, melted
1 tbsp sugar
1 tsp vanilla (optional)


Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder & salt, beat well. Beat egg whites until stiff and gently fold into batter. Bake and serve.

For perfect Mickey waffles use the Mickey waffle maker.

Anyone have the recipe for the dairy-free, egg-free Mickey waffles?

[Tatania]

At Raglan Road, last September, my first Disney meal was wonderful! I really want the recipe for "Pie in the Sky" and "Granny's Soup". I would like to make them for St.Patrick's day.

Thanks

I've spoken to my contact at Raglan Road and she says if the recipes are not in Kevin's published cookbook it may not be possible to get them. She'll take a look for me but I wouldn't get my hopes up :sad2:

[Tatania]

FWIW, last night I was at Chefs de France with a friend who was asking about the French Onion Soup base (she keeps kosher), and the chef came out and told us that they use a CHICKEN stock rather than beef stock in the soup. Once they told me that, then I could definitely taste it - I knew it was something not beef and not water, if that makes sense.

Thanks!

Well I guess that proves there is something missing in the recipe that's been given to the public. When I have time I'll contact them and see if I can get a version that includes the actual broth they use.

[Tatania]

Just defending what I posted- it did come "straight from the place" as you put it!

I love collecting Disney recipes (clearly, LOL), but one of the challenges is the obvious inaccuracy of some of the recipes - whether they be straight from the place or from the cookbook. Delicious Disney is pretty good, but I've found loads of editing errors in the previous books, including ingredients with no measurements, ingredients that are listed but then don't show up in the preparation, or they are mentioned in the preparation but are not in the ingredient list. Some of the versions in the cookbooks are also different from what was given directly at the restaurant, so there was definitely never the intent to challenge your source, LOL. I actually keep all the versions, so I can tweak the recipes and figure out what the best version is.

Having said that, I made an all Disney birthday dinner for 12 last night and here is my review. We started with the Sour Apple Chiller cocktail (Disney General bar Menu) which I served with the Dalkey Duo from Raglan Road (p. 45) and Goat Cheese and Tomato Tarts (below) from the Epcot Food and Wine Festival, 2003.

The cocktail was a complete hit and after I finally sat down to rest at midnight, I made myself a double Sour Apple Chiller and blissed out. That's one drink I could become seriously addicted to. I'll post the recipe below. I know the Dalkey Duo recipe that llyninpa posted was accurate, but as I tried to incorporate the 1 3/4 cups flour and 1/2 cup corn flour into 1/2 cup lager and the mustard to make the batter, it became quickly clear that this was more suitable for making paper mache paste than batter. I checked some other beer batter recipes online and they used about 12 ounces beer for that much flour. I just kept adding lager until the consistency was smooth. My GF did the actual coating and deep frying (as I made the drinks) and she added a little more lager as it was still too thick. They turned out perfectly and got rave reviews - esp. the Mustard Mayonnaise. Not so successful was my second appetizer. There are no instructions as to how seem to roll the puff pastry - so I probably rolled it too thin. Anyway it was very soggy and could not be picked up. It didn't taste that great either.

We then had the Kona Salad (p. 28) with fresh baked bread and Macadamia Honey butter and though the salad didn't taste quite like I remembered from the restaurant, it was a huge hit. Unfortunately, Mom (who was assigned to make the salad) added all the bacon bits I had set aside for the 'Ohana Green Beans. She was three sheets to the wind already from the martinis and thought her mistake was hilarious, but I wasn't amused. Anyway, the guests loved the bacon bits in the salad and thought it was a hoot that I was upset at the recipe being "messed up". The Macadamia Honey Butter on the warm bread was a huge hit as well.

Main course was Island Barbecued Pork Ribs from the Poly resort (recipe below) with the Maui Scalloped Potatoes (p. 33) and 'Ohana Green Beans (recipe below). The vegetarians got Maple Glazed Salmon (p. 48). Every dish got raves, despite the fact that the green beans were missing the bacon. :eek: The ribs were such a hit that everybody took some home and my potatoes were perfect. I started with less cream, but had them in the oven longer than an hour because they taste raw to me (I did 4X the recipe), so I added the remaining cream during the cooking time and stirred it up a little. I also covered it with aluminum foil at the end and kept it all warm in the oven.

The dessert was the Almond-encrusted Cheesecake from Narcoosee's and Banoffi Pie (the traditional recipe - though Raglan Road serves this as well). The cheesecake was the biggest disappointment of the night as it was so much work and my expectations were high. I'm wondering if my son forgot to take it out of the oven. I had to go to work and had set the alarm for him to take it out, but when I got home and it looked dried and cracked and there was no more water in the waterbath. I won't critique this recipe until I find out if it was in the oven too long.

[Tatania]

Sour Apple Chiller
Bar Menu, WDW

Absolut Vodka - 1.25oz
**Dekuyper Sour Apple Pucker - .75oz
*Sweet & Sour - 2 oz
**Monin Granny Smith Apple Syrup - 8 pumps

Glass: Hurricane
Preparation: Build in blender cup over ice, blend and pour it in glass
Garnish: Lemon and Lime Wheel

*I make my own sweet and sour mix and for this one I used a mix of lemon and lime juice.
** had to use different brands as I couldn't find these products.

This cocktail got rave reviews from everyone who tried it and I had to make lots.

[Tatania]

Goat Cheese and Tomato Tarts
Epcot Food and Wine Festival '03, France
Yield: 4 Servings

Puff Pastry (available in grocery stores)
1 medium red tomato, sliced
1 medium yellow tomato, sliced
1/2 cup fresh goat cheese (chevre)
fresh basil, chopped, to taste
olive oil

Roll out pastry in a circle. Alternately layer the tomato slices, red and yellow. Crumble the goat cheese over the tomato. Sprinkle basil on top of goat cheese. Drizzle with olive oil and bake at 350º for 15 minutes.

[Tatania]

Island Barbecued Pork Ribs
Disney's Spirit of Aloha, Polynesian Resort
Yield: 4-6 servings
Select 2 each slabs of Raw Pork Spare Ribs (total – 4 lbs.)

Dry Seasoning
1 cup Kosher Salt
1 tsp Celery Salt
2 TBSP Mesquite Seasoning
1 TBSP Onion Powder
1 TBSP Garlic Powder
3 TBSP Sugar
1 tsp Ground Black Pepper

Sauce
1 cup Tomato paste
1 TBSP Corn Syrup
1 TBSP Molasses
1 TBSP Dijon Mustard
2 TBSP Honey
1 cup Pineapple Juice
2 TBSP Rice Wine Vinegar
1 tsp Granulated Garlic
1 TBSP Onion Powder
1 TBSP Caramel
1/4 Tsp Smoked Liquid

Barbecue Sauce Preparation
In a mixing bowl combine all ingredients and mix well. Keep refrigerated


Preparation
1. Mix all dry ingredients and season lightly the pork rib slabs on both sides; let marinate for 12 hours.
2. Cook the seasoned pork ribs at 325°F for 1 hour.
3. Cut slabs of ribs while hot into individual pieces (one bone each) and place in baking dish.
4. Heat the barbecue sauce to a simmer and pour over the entire pork ribs.
5. Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes.

[Tatania]

'Ohana Green Beans
'Ohana Restaurant, Polynesian Resort
Yield: 6 servings

2 lb. fresh green beans
1 medium red onion, sliced ½ inch thick
3 cloves fresh garlic (whole)
3 TBS canola or vegetable oil
2 TBS low sodium soy sauce
2 TBS granulated sugar
½ tsp Kosher salt
To Taste - fresh ground black pepper
1 lb. bacon, crispy, crumbled

1. Wash green beans in cold water. Snip both ends and break in half.
2. Bring a saucepan of lightly salted water to a boil. Add beans and blanch for 1 minute. Strain.
3. Heat a wok or fry pan over medium high heat. Add oil, then add garlic and sliced onions and stir-fry for 2 minutes.
4. Add green beans and stir-fry for 2-4 minutes depending on how well done you prefer your beans cooked.
5. Add soy, seasonings and continue to stir-fry for 1 more minute.
6. Adjust seasonings if desired.
7. Garnish with crispy crumbled bacon pieces.

[disneyfav4ever]

Having said that, I made an all Disney birthday dinner for 12 last night..Sounds like a delicious dinner. :goodvibes

[ajleone]

ajleone- I sure did not mean for it to sound like your recipe was not 'authentic'- I just noted I'd also try the one Tatania posted as she stated she got it directly from 'Ohana. :flower3:

Many recipes posted (and many great ones, I might add) are not directly from the restaurant; as the source was not mentioned in your post I was not sure of the origination... again, not that that does not make it authentic.

No defending necessary :) Oh- and have a great trip next week!

Thank you we shall:thumbsup2 ! And after all this I do agree that the recipe they gave me does appear to be for more than 2lbs of wings- I think I'll try it with 4 or 5 and see how they come out!

[Tatania]

I made the leeks yesterday, and they turned out very well. Probably the thing I've made so far that is most like the original dish. I'm going to buy more leeks, since I still have thyme and heavy cream, and make it again later in the week.

Thanks for letting us know about this recipe :) Did you also make the Potato Wrapped Snapper ?

[Tatania]

When I'm there next week I'll get the recipe again and see if its different.

You're going to visit the Mouse next week?? I want to come!! Would it be possible to write down some of our requests and pass them on to the restaurants IF you happen to eat there or pass by them? It's always best to ask in person.

[gismo1554]

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

Can anyone help?

[gismo1554]

Sometimes I get so busy reading posts, searching for recipes & updating recipe lists that I forget to ask questions I have! :rotfl:
I have a couple of questions about making Fried Boursin like they serve at the PTC. Is this something that needs to be eaten soon or can it be allowed to sit like at a cocktail party? Also, has anyone tried this recipe with the apple & cranberry Boursin? I thought that would be a nice evening treat. :upsidedow

OK you can leave it but it will make it harden a bit inside that's all. When it cooks it goes gooey inside but Ive left them before and had them later and they are OK (I prefer them hot though). Havent tried the apple and cranberry boursin as we dont have that one over here in UK. Have used the herb one and have actually had them with cranberry sauce and they were lovely so would think that the apple and cranberry would be nice.

[ajleone]

You're going to visit the Mouse next week?? I want to come!! Would it be possible to write down some of our requests and pass them on to the restaurants IF you happen to eat there or pass by them? It's always best to ask in person.

Great Idea!! If anyone has a recipe they are looking for list it here and I'll do my best to get a copy!

[greeneeyes]

I have a question in regard to the pretzel bread at Cinderella's Royal Table. I have never eaten there, but are they the same/similar to the ones at Le Cellier?
If the answer is yes, then Disney does not make them, they are a commercial product (from Canada, if I remember correctly) and not some here in the states.

I'll try to find the info I saw about them and post it here.


EDIT: here it is! This is the company that supplies all the pretzel bread to wdw

Backerhaus Veit LTD.
70 Whitmore Rd.
Woodbridge, ON, Canada
L4L 7Z4

[disneyfav4ever]

Thanks for letting us know about this recipe :) Did you also make the Potato Wrapped Snapper ?No, I had frozen beer-battered fish fillets with them though.

[Tatania]

All Ears Net has updated again in record time. A lot of the recipes I sent them are are now up plus these new ones.

Coconut Curry Cauliflower Soup with Shrimp Dumplings
Boma, Animal Kingdom Lodge

3 tablespoons Cornstarch
3 tablespoons Water
3 cups Chicken Stock
1 pound head Cauliflower, cleaned and sliced
2 ½ tablespoons Curry Powder, toasted
3 cups Coconut Milk
¼ cup Soy Sauce
¼ cup Sugar
8 ounces American Cheese, grated
To Taste Salt and Pepper
Shrimp Dumplings (recipe below)
Scallions for garnish

Method of Preparation:
1. In a small bowl, mix together cornstarch and water; set aside.
2. In a small pan, place chicken stock with sliced cauliflower. Let simmer for a half hour.
3. Remove from heat. Place cauliflower and stock in a blender and puree until smooth.
4. Place the pureed mixture back on the stove and add the coconut milk, soy sauce, and sugar. Bring to a boil.
5. Add cornstarch mixture and continue cooking for 3 minutes.
6. Remove from stove. Add American cheese and stir until cheese is melted.
7. Adjust seasoning with salt and pepper.
8. When ready to serve, place the coconut curry cauliflower soup in the bowl and add three shrimp dumplings. Then garnish with scallions.


SHRIMP DUMPLINGS
6 cups Water
Kosher Salt
8 ounces Shrimp (small size 50-60)
2 tablespoons Curry Powder, toasted
2 tablespoons Garlic Clove, chopped fine
½ cup Scallions, diced fine
¼ cup Cornstarch
¼ cup Onion, diced
2 each Whole Eggs
½ cup Flour
3 tablespoons Worcestershire Sauce

1. Boil water on the stove and add salt to taste.
2. Place the rest of the ingredients in a food processor and mix until a paste consistency.
3. Using a small scoop or two small spoons, scoop the shrimp paste mixture into the boiling water.
4. Let dumplings cook until done and remove from the pot.

[Tatania]

Maize & Sweet Potato Tamales
Jiko - The Cooking Place , Animal Kingdom Lodge
Serves 8

Maize for Tamales
9 ounces maize or masa flour
3 cups whole milk
16 ounces water
1 cup Cheese mix (Kraft Italian cheeses works)
1/4 cup whole butter
1/8 cup white truffle oil
To taste kosher salt
To taste fresh ground black pepper

1. Bring the liquids to a boil in a stainless steel sauce pan.
2 Add maize and mix well.
3. Add cheese and mix well.
4. Add butter and mix well.
5. Season with kosher salt and fresh ground black pepper.
6. Add truffle oil and fold in the mix.
7. Blend the entire mix in a bar blender until smooth.
8. Pour into a small pan and let the mix chill down.
9. When ready to continue, cut the maize into 1 inch by 2 inch squares.

Sweet Potatoes for Tamales
1/2 pound peeled sweet potatoes
Drizzle white truffle oil
To taste kosher salt
To taste fresh ground black pepper

1. Boil sweet potatoes until soft and then drain the water out.
2. Mash the potatoes with a whisk and fold in the white truffle oil.
3. Adjust seasoning with kosher salt and fresh ground black pepper

Maize and Sweet Potato Tamales
1 each recipe for Maize
1 each recipe for sweet potatoes
16 each corn husks, shaped like a boat, tied at both ends
1 cup crumbled goat cheese
1/2 cup herb butter (butter mixed with chopped herbs)

1. Take the little corn husk boats and lay them out on the kitchen table.
2. Lay one piece of the Maize in the center of the corn husk.
3. Place a small amount of herb butter, or regular butter if you do not have the herb butter, right on top of the Maize.
4. Place a large dinner spoon full of the truffled sweet potatoes on top of the butter.
5. Sprinkle the crumbled goat cheese on top of the sweet potatoes.
6. Place the tamales on a cookie sheet tray.
7. In a pre-heated oven at 400 degree Fahrenheit, warm up the tamales until they are hot in the center and the goat cheese has become golden brown.
8. Remove form oven and serve immediately.
9. Enjoy!

[Tatania]

Tandoori Butter
Jiko - The Cooking Place, Animal Kingdom Lodge

1 pound Butter, room temperature
2 tablespoons Tandoori Spices (buy from Earthy.com)
½ cup Olive Oil
½ tablespoon Kosher Salt
¼ teaspoon Fresh Ground Black Pepper
1 each Parchment Paper, cut in half


1. Place the room temp butter in a mixing bowl and whip it really well until fluffy with lots of white peaks.
2. Carefully add in the Tandoori spices and mix well on slow speed.
3. Slowly add in the olive oil and let it mix well.
4. Season with the Kosher salt and the fresh ground black pepper. Adjust seasoning if need be.
5. While the butter is still soft, lay out a small amount of it onto the parchment paper and roll it tight for easy storage and portion control.

[Tatania]

Tomato Bisque
Cape May Cafe Clambake, Beach Club

4 cans Plum Tomatoes-16 ounces
8 ounces Diced Celery
8 ounces. Diced Onions
8 ounces Diced Carrots
1 quartt Heated Heavy Cream
2 ounces Chopped Fresh Basil
To taste Salt and White Pepper
6 ounces Tomato Paste

1. Drain liquid from tomatoes and set aside
2. Place Plum Tomatoes on a sheet pan and roast in the oven for
20-30 minutes on 350°F
3. Sauté onions, celery and carrots in stockpot and cook until
translucent.
4. Add roasted tomatoes, juice and tomato paste.
5. Cook for 30-40 minutes.
6. Puree mixture.
7. Add warm cream.
8. Finish with salt and pepper to taste.
9. Add fresh chopped basil at the end.

[Tatania]

Cornbread
Yacht & Beach Club Resorts

4 ounces eggs
4 ounces oil
10 ounces bread flour
4 oz of corn meal
6 3/4 ounces sugar
1 ounce milk powder
1/4 ounce salt
to taste vanilla
8 ounces water
1.2 ounces baking powder

* Beat eggs
* Add eggs to oil and water
* Mix until well blended

* For corn bread, bake at 350 degrees for 30 to 35 minutes or until golden brown.

* For muffins, bake at 400 degrees for ten minutes and reduce heat to 350 degrees. Continue to bake for another 15 minutes or until golden brown.