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Tatania

02-20-2008, 11:48 PM

Anyone have the recipe for the Loaded Baked Potato Soup at the Carnation Cafe (DL)?

Loaded Baked Potato Soup
Carnation Café, Disneyland (from Delicious Disney)
Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt and freshly ground pepper, to taste
4 cups heavy cream

Optional Garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheeses

In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until the mixture thickens slightly. Add stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes. Adjust thickness by adding water or stock. The soup should have a creamy consistency. Season to taste, and garnish with toppings, if desired.
Cooks Note: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

lynninpa

02-21-2008, 11:12 AM

Alfredos: Minestrone Soup

1 & 1/2 cups dry red kidney beans
4 Tbsp olive oil
2 ounces prosciutto, chopped
4 cups fresh spinach, chopped, tightly packed
1 cup cabbage, shredded
1 leek bulb, thinly sliced
1 cup carrots, diced
1 cup zucchini, diced
1 cup celery, diced
1 & 1/2 cups yellow onion, chopped
1 cup potatoes, peeled & diced
2 tsp salt
Freshly ground black pepper

Rinse beans and soak overnight in cold water.
Drain beans and rinse well. Place beans in a large pot and cover with 1 inch of water. Simmer for 2 hours or until tender. Drain-reserving cooking liquid-and set aside.
Heat olive oil in a large sauce pot or dutch oven and saute prosciutto for 2 minutes. Add all vegetables and drained beans and saute for an additional 5 minutes. Add enough water to liquid from cooking beans to equal 2 quarts. Add to vegetables and bring to a boil. Reduce heat to simmer and season with salt and pepper. Simmer one hour.

greeneeyes

02-21-2008, 02:36 PM

plgrn

02-21-2008, 03:07 PM

Can anyone help?

For the Garden Grill cornbread, this is a stab in the dark, but...
I have an old Walt Disney World/Disneyland cookbook from the early 1980's that has a cornbread muffin recipe for back when it was "The Land Grille Room." Boy I feel old :goodvibes

Here it is:

Corn Muffins
2/3 cup sugar
1 teaspoon salt
1/3 cup shortening
1 tsp vanilla extract
2 eggs
2 cups all-purpose flour
1 Tbsp baking powder
3/4 cup yellow cornmeal
1 1/3 cups milk

Combine sugar, salt, shortening, and vanilla in a bowl and mix with a mixer for 5 minutes until slightly creamed. Add eggs one at a time and beat for 3 minutes after each addition

Mix flour, baking powder, and cornmeal well. On low speed add half flower mixture and half milk and beat just to blend. Add remaining flour mixture and milk and beat just to blend. Spoon into paper lined cup cake pans and bake at 400 F for 20 minutes.

It's worth a try! Hope the haven't changed the recipe since then.

greeneeyes

02-21-2008, 06:55 PM

Todd English's bluezoo - Walt Disney World Dolphin

Crispy Half Chicken with Pumpernickel Panzanella, Melted Tomato and Parmesan

Ingredients for Crispy Half Chicken:
2 Whole Chickens
Salt (To Taste)
Pepper (To Taste)

Ingredients for Pumpernickel Panzanella:
1 Cup Pumpernickel Croutons
1 Cup Brioche Croutons
¼ Cup Julienned Sun-dried Tomatoes in Oil
1 Tbsp. Green Olives (Slivered)
1 Tbsp. Black Olives (Slivered)
1 Tsp. Capers
2 Tbsp. Grated Parmesan Cheese
1 Cup Italian Parsley (Whole Leaves, Stems Removed)
3 Tbsp. Extra Virgin Olive Oil
2 Tsp. Lemon Juice

Ingredients for Melted Tomato:
3 Lbs. Roma Tomatoes (Cored and Quartered Lengthwise)
½ Cup Sliced Garlic (Very Thin)
3 Tbsp. Extra Virgin Olive Oil
½ Tsp. Salt

Ingredients for Parmesan Cream:
½ Cup White Wine
1 Qt. Heavy Cream
½ Cup Grated Parmesan

Method of Preparation for Crispy Half Chicken:
Bone out either side of the chicken, keeping the breast quarter and leg quarter connected. Remove the thigh and leg bones, then french the wing. Heat two cast iron skillets on high. Season the chicken with salt and pepper. Add oil to one of the cast iron pans. Put your chicken in, skin side down; then place the other cast iron pan on top of the chicken, pressing it down. Let the chicken sear for one minute, then remove from the burner. Place both pans in a 425° oven for 10-15 minutes, depending on the size of your chicken. The result will be a crispy outside and a juicy center.

Method of Preparation for Pumpernickel Panzanella:
In a bowl, combine the pumpernickel croutons, brioche croutons, sun-dried tomatoes, green and black olives, capers, parmesan cheese, parsley, olive oil and lemon juice. Set aside.

Method of Preparation for Melted Tomato:
In a pan, lightly toast the sliced garlic in the olive oil. Add the tomatoes and salt. Cook on low heat until all the water has cooked out of the tomatoes. This can take anywhere from 1-2 hours. Stir occasionally. The end result should be a bright red concentrated tomato sauce with a very thick consistency.

Method of Preparation for Parmesan Cream:
Start with the white wine in a pot and reduce by 2/3. Add the heavy cream and reduce by half. Add the parmesan and remove from the heat. Let cool slightly. Put the parmesan cream in the blender and pulse a couple of times, then strain. Set aside.

Presentation:
Make a line on the plate with the melted tomato. Top it with the pumpernickel panzanella. Drizzle parmesan cream over and around the tomato and pumpernickel panzanella. Place the crispy chicken halve on top of it. Serve.

Serves 4

greeneeyes

02-21-2008, 07:41 PM

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

Could it have been the Cocomisu? Like tiramisu, but coconut flavored? I had some when we were there last march and it was wonderful!

PixiePowered

02-21-2008, 09:57 PM

I'm looking for a recipe for a (alcoholic) drink that used to be served at 'The Lost Bar' at the Disneyland Hotel. My husband got it while we were there in June 2003 (or maybe it was 2000) ... it was called something to the effect of 'California Sunsplash'? :confused3

VMK_Mouse

02-21-2008, 10:51 PM

Does anybody know the recipe for jungle juice? This is the special orange juice blend served for breakfast the new Donald's Breakfast Safari.

VMK_Mouse

02-21-2008, 10:55 PM

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.

I did not see this before I posted as it was not listed as Tusker. Thanks so much for sharing. :)

lynninpa

02-22-2008, 02:46 PM

Narcoossee's: Spiced Tea Base

1 lemon, sliced
4 whole cloves
Cinnamon stick
1/2 cup sugar
1 quart orange juice, fresh
Ice cubes
Lemon wedges
Fresh mint sprigs

Simmer lemon slices, cloves, cinnamon stick, sugar & orange juice for 15 minutes in a 2-quart saucepan. Do not let boil! Strain juice and discard other ingredients. Refrigerate until well chilled.
To serve the spiced tea, prepare a mixture of 50% base and 50% cool brewed tea over ice. Garnish with lemon wedges and mint sprigs.

Note: Always let tea cool before adding base or the tea will discolor.

nemofans

02-22-2008, 08:16 PM

For the Garden Grill cornbread, this is a stab in the dark, but...
I have an old Walt Disney World/Disneyland cookbook from the early 1980's that has a cornbread muffin recipe for back when it was "The Land Grille Room." Boy I feel old :goodvibes

Here it is:

Corn Muffins
2/3 cup sugar
1 teaspoon salt
1/3 cup shortening
1 tsp vanilla extract
2 eggs
2 cups all-purpose flour
1 Tbsp baking powder
3/4 cup yellow cornmeal
1 1/3 cups milk

Combine sugar, salt, shortening, and vanilla in a bowl and mix with a mixer for 5 minutes until slightly creamed. Add eggs one at a time and beat for 3 minutes after each addition

Mix flour, baking powder, and cornmeal well. On low speed add half flower mixture and half milk and beat just to blend. Add remaining flour mixture and milk and beat just to blend. Spoon into paper lined cup cake pans and bake at 400 F for 20 minutes.

It's worth a try! Hope the haven't changed the recipe since then.

Thanks so much!:worship: I was hoping someone could help me find the recipe! I'll give it a try. They were so good!:cloud9:
And thanks Gismo1554 for posting my question here!:thumbsup2 I didn't realize there was a whole thread for WDW recipes.

mom of princess

02-22-2008, 08:19 PM

Loving this thread...:thumbsup2

Have a long list of recipes I want to try and it only took me 3 days to get through them all (DD kept kicking me off computer to do playhouse Disney, {sigh} we have raised her well so far).
I have a question about the Whispering Canyon Apple-Caramel pie. I wanted to make it for DH but I think I found a mistake. Down in the directions, it says to add cinnamon with the apples but up in the ingredients cinnamon isn't even listed. I don't even like apple pie, but love my DH who hasn't been feeling well lately due to arthritis, so I have no clue how much cinnamon to add. Can anyone help me??:confused3

mkycrzy1971

02-22-2008, 09:12 PM

Hello! I am looking for the recipe for pork chops from the Whispering Canyon Cafe...they were on the menu last May but taken off by Sept...I cannot remember a lot about them except they had some kind of sweet type glaze on them...anyone else remember the name? My husband absolutely loved them and is crying the blues that he will not be able to get them on our upcoming anniversary trip...I guess I COULD make them before we leave if I have the recipe....couldn't I???? Maybe that will get me some extra "brownie" points!?!?!?:lmao:

Tatania

02-22-2008, 09:17 PM

Tatania

02-22-2008, 09:37 PM

Originally Posted by 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

My contact at Raglan Road just wrote me back and says:

...just checked with the restaurant manager and unfortunately we cannot give out the recipes for those dishes without authorization from Kevin Dundon who is our signature celebrity chef. He resides in Ireland and is contactable by email

However the Granny's soup is one of the recipes that are published in his cookbook and slightly modified for Raglan Road. For the American version they use gin and basil. The Irish version uses Poitin and Chives. Can you let me know if this picture looks about like what you had?

I have Chef Kevin's e-mail address so if I have time I'll contact him this weekend regarding the pie. I'll post more recipes from Raglan Road as soon as I have time to transcribe them.

http://www.elegancefabrics.com/images/TomatoGinSoup_Raglan.jpg
Tomato Basil and Gin Soup (Granny's Soup)
Raglan Road Restaurant, Pleasure Island (from Chef Kevin Dundon)
Serves 4 - 6

2 1/2 Tbsp. Olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 1/4 pound (1 Kilo) ripe plum tomatoes, halved
2 fluid ounces (1/4 cup) gin or poitin*
3 cups kitchen garden vegetable stock (see below) or water
Pinch light muscovado sugar (optional)
1 cup cream
salt and freshly ground black pepper
Crème fraiche and snipped fresh basil or chives to garnish

Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and sauté for a few minutes until golden. Add the tomatoes and continued to sauté for another five minutes or so until well heated through and just beginning to break down.
Pour the gin into the pan and allow to reduce by half, stirring occasionally. Stir in the vegetable stock or water and allow to reduce by half again. Blitz with a hand blender to a smooth purée. Season to taste and add the sugar if you think the soup needs it.
To serve: add the cream to the soup and allowed to warm through. Season to taste and ladle into warmed serving bowls. Garnish each bowl with a small dollop of crème fraiche and a sprinkling of basil or chives.

* Poitin is a traditional Irish spirit that is made from potatoes. It is now sold under a number of commercial brands and really does have a unique flavor. The Irish version is made with Poitin.

Garden Vegetable Stock
Makes 2 litres

3 onions, roughly chopped
1 leek, roughly chopped
2 celery sticks, roughly chopped
6 carrots, roughly chopped
1/2 head garlic, unpeeled
1/4 teaspoon white peppercorns
1/4 teaspoon pink peppercorns
1 small bay leaf
1 fresh sprig each of basil, coriander, thyme, parsley, chervil and tarragon, tied together with a string
1 scant cup white wine

Place the onions, leeks, celery, carrots and garlic in a stock pot or large pan. Add the peppercorns and herbs. Pour in 2 litres (2 quarts plus 1 cup) of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and stir in the wine, then push the herbs right down into the liquid and set aside to cool completely. When a stock is cold, transfer to a large jug or bowl. Cover with saran wrap and chill for 24 hours. The next day, strain the stock through a muslin- lined colander into a clean jug or bowl, discarding the vegetables, peppercorns and herbs. Cover with saran and place in the fridge. Use within three days or freeze into 2 1/4 cups sealable plastic containers and use within a month.
Note: always cut the garlic heads across the "equator". This gives you solely the sweet garlic flavors and not the harsh garlic oil.

wvdislover

02-22-2008, 11:32 PM

Hi! I would love to have the recipe for the lasagna they serve at Tutto Italia. I had the lasagna last week while I was there and LOVED it, but I forgot to ask for the recipe :mad: Thanks!

Tatania

02-23-2008, 02:35 AM

http://i28.photobucket.com/albums/c205/Lambchop452/disney/47b7ce32b3127ccebde672cdcb170000002.jpg

Colpucinno (Frothy Colcannon soup)
Raglan Road Irish Pub and Restaurant, Pleasure Island (from Chef Kevin Dundon)Serves 4 - 6

Soup:
2 oz (50 g) rindless streaky bacon, diced
1 onion, finely chopped
8 ounces potatoes, diced
1 leek, thinly sliced
5 ounces Savoy cabbage, thick stalks removed and shredded
3 cups Kitchen Garden Vegetable stock (see recipe above) or water
2/3 cup (150 ml) cream
1/4 stick (1 oz) butter, diced (at room temperature)
Coarse sea salt and freshly ground black pepper

Heat a large pan and sauté the bacon over a medium to high heat for a couple of minutes until the fat comes out. Stir in the onion, potatoes, leek and cabbage, then cover with a lid and sweat over a medium heat for 10 minutes until well softened but not colored, stirring occasionally.
Pour the vegetable stock or water into the cabbage mixture and bring to a boil, then season to taste. Stir in cream and simmer for a few minutes until the soup has a creamy texture.
To serve, remove the soup from the heat and whisk in the butter. It is important not to re-boil the soup once the butter has been added or you'll find it will curdle. Ladle the colcannon soup into cappuccino cups or warmed serving bowls and serve with a cheese straw to the side. (recipe below).

Cheese Straws
6 oz sheet ready-rolled puff pastry, thawed if frozen
plain flour, for dusting
2 ounces Cheddar Cheese, finely grated
1 egg yolk beaten with 2 tsp. water

Preheat the oven to 350°F. Place the puff pastry on a lightly floured work surface and sprinkle over the cheddar in an even layer. Fold in half widthways to enclose the cheese layer completely and roll out again to its original size, using a little extra flour if necessary. Brush all over with the beaten egg and place in the fridge for 15 minutes to rest.
Take the chilled cheese pastry and cut it into 4 in lengths, each 1/2" wide. Hold the ends of each strip between your fingers and twist the ends in opposite directions. Arrange the twisted strips on nonstick baking sheets and sprinkle a little salt over each one. Bake for 10 minutes or until crisp and golden brown, then transfer to a wire rack and leave to cool. Serve warm or at room temperature.
Note: These are a fantastic canapé and perfect to kick-start any dinner party. They can be made up to 3 days in advance and stored in an airtight container at room temperature. Crisp in a preheated oven at 400°F for 2 to 3 minutes before serving.

mom of princess

02-23-2008, 08:06 AM

The recipe as printed in Delicious Disney includes 3/4 tsp. cinnamon as well as three quarter tablespoon chopped candied ginger.

Caramel Apple Tart
http://www.bellafabrics.com/Images/CaramelAppleTart.jpg

Thank you so much! :worship: I had a feeling it wasn't a lot of cinnamon but didn't know for sure. And it looks delicious.

lynninpa

02-23-2008, 02:19 PM

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

Thanks for the tip, bnf2! Maybe the person who posted the recipe could edit it to include the eggs in the ingredients list? ;) It would be greatly appreciated!

lynninpa

02-23-2008, 02:22 PM

lynninpa

02-23-2008, 02:24 PM

lynninpa

02-23-2008, 02:27 PM

Hi! I would love to have the recipe for the lasagna they serve at Tutto Italia. I had the lasagna last week while I was there and LOVED it, but I forgot to ask for the recipe :mad: Thanks!

I have heard good reviews on this! I'll add it to the Requested Recipes list, wvdislover! :thumbsup2

lynninpa

02-23-2008, 02:28 PM

Thanks for all of the new posted recipes!:cool1:

mkycrzy1971

02-23-2008, 02:55 PM

I'll add it to the Requested Recipes list, mkycrzy, in hopes someone has the recipe for you! ;)

Thank you!

JennsAStar

02-23-2008, 03:36 PM

in epcot we all fell in love with the potatoe cassarole they serve at lunch (and dinner too) does ANYONE have this recipe!

PixiePowered

02-23-2008, 03:55 PM

i'll add it to the Requested Recipes list, PixiePowered. :upsidedow

Thank you lynninpa... my husband has talked about that drink ever since that trip!!!! :thumbsup2

Tatania

02-23-2008, 04:30 PM

in epcot we all fell in love with the potatoe cassarole they serve at lunch (and dinner too) does ANYONE have this recipe!

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

02-23-2008, 05:58 PM

http://www.elegancefabrics.com/images/GoatsTown.jpg

Goats Town (Irish Goat's Cheese and Wild Mushroom Terrine)
Raglan Road Pub and Restaurant, Pleasure Island (from Chef Kevin Dundon)
Serves 4 - 6

1 1/4 Tbsp olive oil
3 shallots, finely chopped
1 garlic clove, crushed
6 oz forest mushrooms, chopped (such as chanterelle, oyster, and shiitake)
8 ounces soft goat's cheese, crumbled (from a log)
1 1/4 Tbsp whole grain mustard
1 1/4 Tbsp chopped fresh flat leaf parsley
1 poached pear, quartered and fanned out (recipe below)
salt and freshly ground black pepper
fresh marjoram sprigs to garnish, optional
4 wafer-thin slices caramelized onion crostini (recipe below)

Heat the olive oil in a heavy-based frying pan. Add the shallots and garlic and sauté for about 2 minutes until softened but not colored. Add the mushrooms, season generously and continue to sauté for 3 - 4 minutes until tender and all of the excess liquid has evaporated from the pan.
Remove the pan from the heat and add the goats cheese with the mustard, parsley and a good grinding of pepper. Stir gently for a minute or two until some of the goat's cheese has just started to melt, tossing the pan occasionally. Be careful not to overcook this or you'll end up with a processed cheese-type finish.
Transfer the goats cheese mixture into a 1 pint loaf tin that is lined with cling wrap. Leave to cool completely, then cover with more Saran wrap and chill for at least 2 hours, or overnight is best, to firm up.
To serve, turn the terrine out onto a chopping board and peel away the cling wrap, then cut into individual slices. Arrange on serving plates with the fanned out poached pear. Garnish with the marjoram sprigs and serve with crostini.

Poached Pears (this recipe makes 4 poached pears)
4 firm, ripe pears
1 small lemon, cut into quarters
1 small orange, cut into quarters
1 cup plus two tablespoons sugar
2 1/4 cups red wine

To poach the pears - peel the pears, leaving the stalks in place and remove the cores. Stand them upright in a pan that fits comfortably and add the lemon, orange, sugar and wine. Add a little water if the pears are not completely covered in liquid and bring to a simmer. Cook gently for 40 to 45 minutes, until completely tender. Remove from the heat and leave to cool in the liquid for at least two hours or the next day is best to allow the flavors to infuse. To serve, fan out the pears, and arrange on serving plates.

Caramelized Onion Bread (for Crostini)
3 cups (3/4 lb) strong unbleached white flour, plus extra for dusting
1 - 1/4 oz packet of dried yeast
11 oz hand-hot water
1/2 teaspoon salt
olive oil, for greasing
1 egg yolk beaten with 2 tsp. water
4 tsp. onion marmalade (recipe below)

Place the flour in the bowl of a food mixer fitted with a dough attachment if you have one. Add the yeast, hand- hot water and salt. Switch on the machine and mix until you have a very sloppy dough. You can also do this by hand and mix with your fingers for 2 -3 minutes, then knead to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a rough mass.
Turn the dough out onto a well floured surface; lightly flour your hands. Knead for 6 -8 minutes until the dough is smooth and pliable. The dough will be very sticky at first; keep your hands and work surface lightly floured, using a dough scraper if necessary to prevent it from sticking and building up on the work surface. As you continue kneading, the dough will become more elastic and easier to handle. Shape into the loose ball, then return it to a clean bowl and cover with cling wrap. Leave to rest for 20 minutes.
Turn the dough out again onto a well floured surface and knead for 2 to 3 minutes or until it becomes springy and very smooth. Shape into a loose ball and place it in a lightly oiled large bowl. Turn to coat the dough with the oil and cover tightly with cling wrap. Leave to rise at room temperature for1 hour, or until a slightly puffy but has not doubled in size.
Preheat the oven to 350°F. Remove the dough from the bowl and former into an oval shaped loaf. Brush with beaten egg and then spoon the onion marmalade on top. Bake for 45 minutes until the loaf is a deep golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack and leave to cool before using.
(This makes a small loaf and can be doubled to make 1 large loaf of bread).
To make the crostini, preheat a grill or a griddle pan and toast thin slices of caramelized onion bread - preferably 1 day old - on both sides. Remove from the heat and immediately rub 1 side with a halved garlic clove. Drizzle over a little olive oil to finish. Don't be tempted to make these too far in advance, as the bread goes soggy.

Onion Marmalade (makes 1 1/3 cups)
4 red onions, thinly sliced
1/4 cup sugar
1/4 cup red wine vinegar
dash grenadine syrup

Place the onions and sugar in a heavy-based pan and cook over a gentle heat for 10 to 15 minutes until the onions have softened and the sugar has completely dissolved, stirring regularly.Stir the red wine vinegar and wine into the onion and sugar mixture. Bring to the boil, then reduce the heat and simmer for another 5 minutes until the marmalade as well thickened and slightly sticky. All the liquid should be just about gone. Add the grenadine and mix well. Then leave to cool completely.
If you're not planning on using the onion marmelade immediately, transfer to a bowl, cover with Saran wrap and chill until needed. It will keep like this for up to 1 week in the fridge.
Chef’s Note: this is one of my essentials and streets ahead of anything you can buy. It has so many different uses. Try it in sandwiches or stirred into creamy mashed potatoes, or serve with cold meats etc.

wvdislover

02-23-2008, 10:14 PM

I have heard good reviews on this! I'll add it to the Requested Recipes list, wvdislover! :thumbsup2

Thanks tons! I really appreciate it!

disney54us

02-24-2008, 10:06 AM

Well it's been a while, lots of running. Can't believe all the recipes added!!!: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.

How exciting for you, I guess all those make up for the low pay!

Thanks for the tip, bnf2! Maybe the person who posted the recipe could edit it to include the eggs in the ingredients list? ;) It would be greatly appreciated!

Okay went back and checked the recipe. In the ingredient list it doesn't list eggs:confused3! I didn't realize it when I posted the recipe, since I just type what I see. This is from DVC vacation magic mag. They have a recipe corner in each addition. I still have the page and no eggs on the ingredient side. Maybe our resident chef can tell us how many based on the amounts of the other ingredients.

Going through my recipes I came across a few more. I found these on Family Fun mag web site, but they were originally in Dis Mag.
From Mama Melrose's I have:Penne Bolognese, Chicken and Chianti Risotto, Tomato, Onion and Herb Salad and Mama's Fruit Salad.
Ca. Grill - Cliff's Lemonade (Chef Cliff Pleau),Spiced Olives, Parmesan Pita Points, Asian Coleslaw, Grilled Yellowfin Tuna, Poppyseed Angel Food Cake,
Grilled Pork Tenderloin w/Polenta and Balsamic smothered Mushrooms. My incomplete one is from Brown Derby Gazpacho del sol and Grapefruit Cake, I am missing pg 2 of 3 will try to find it somewhere. I also came across Le Cellieir's Creme Brulee, but very strange and :confused3 w/measurements.
I will try to check the index to see if we have these or not and will post. I anyone reads this b/f and knows if these are needed before I check index just let me know.

greeneeyes

02-24-2008, 10:21 AM

Well it's been a while, lots of running. Can't believe all the recipes added!!!:thumbsup2

How exciting for you, I guess all those make up for the low pay!

Okay went back and checked the recipe. In the ingredient list it doesn't list eggs:confused3! I didn't realize it when I posted the recipe, since I just type what I see. This is from DVC vacation magic mag. They have a recipe corner in each addition. I still have the page and no eggs on the ingredient side. Maybe our resident chef can tell us how many based on the amounts of the other ingredients.

Going through my recipes I came across a few more. I found these on Family Fun mag web site, but they were originally in Dis Mag.
From Mama Melrose's I have:Penne Bolognese, Chicken and Chianti Risotto, Tomato, Onion and Herb Salad and Mama's Fruit Salad.
Ca. Grill - Cliff's Lemonade (Chef Cliff Pleau),Spiced Olives, Parmesan Pita Points, Asian Coleslaw, Grilled Yellowfin Tuna, Poppyseed Angel Food Cake,
Grilled Pork Tenderloin w/Polenta and Balsamic smothered Mushrooms. My incomplete one is from Brown Derby Gazpacho del sol and Grapefruit Cake, I am missing pg 2 of 3 will try to find it somewhere. I also came across Le Cellieir's Creme Brulee, but very strange and :confused3 w/measurements.
I will try to check the index to see if we have these or not and will post. I anyone reads this b/f and knows if these are needed before I check index just let me know.

Those can all be found on line if you need the complete recipes.
I've made the creme brulee and don't understand what you mean by strange measurements. :confused3

apostolic4life

02-24-2008, 10:28 AM

Cornbread
Yacht & Beach Club Resorts

4 ounces eggs
4 ounces oil
10 ounces bread flour
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.

I was going through the different cornbread recipes to compare them and noticed that this one does not have any cornmeal.......can't be cornbread without cornmeal.

:thumbsup2

apostolic4life

02-24-2008, 10:33 AM

Here's another!

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

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

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

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

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

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

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

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

Based on the ingredients listed here, I would say one or two eggs would be fine......since the directions call for "eggs" two probably would do it. If you make this with the two eggs and the batter seems too thick then add one egg at a time until the batter reaches a good consistency. That would be my suggestion.

:thumbsup2

disney54us

02-24-2008, 10:37 AM

Those can all be found on line if you need the complete recipes.
I've made the creme brulee and don't understand what you mean by strange measurements. :confused3

I have the complete recipes, except for the Brown Derby ones. I was listing what I came across and planned on posting later. The Creme Brulee is when a while back the would hand out copies outside, when you walk through the 'countries'. By strange usually heavy cream is measured in ounces or cups my recipe has 2 1/4 pound of heavy cream, since the other ingredients are in oz maybe this was a typo on there part and they meant cups. :confused3 I find that strange.

disney54us

02-24-2008, 10:48 AM

Based on the ingredients listed here, I would say one or two eggs would be fine......since the directions call for "eggs" two probably would do it. If you make this with the two eggs and the batter seems too thick then add one egg at a time until the batter reaches a good consistency. That would be my suggestion.

:thumbsup2

Thanks, I know we have made comments on how Disney recipes can be hard to follow sometimes, but mix the eggs when the eggs aren't on the ingredient list:rotfl2:. I do have another question? A while back there were some post about soups and you mentioned that in kitchen's they are made in big batches, and the machine they used to mix and get them smooth. I just read in another magazine a soup recipe and the chef recommended blending the soup. I have made the Cheddar Cheese soup and though it was good, it never quite had the consistency that it does at Le Cellier's. Would you advise should I put it in the blender? If so how long? Thanks, for your help.

greeneeyes

02-24-2008, 11:19 AM

greeneeyes

02-24-2008, 11:22 AM

Thanks, I know we have made comments on how Disney recipes can be hard to follow sometimes, but mix the eggs when the eggs aren't on the ingredient list:rotfl2:. I do have another question? A while back there were some post about soups and you mentioned that in kitchen's they are made in big batches, and the machine they used to mix and get them smooth. I just read in another magazine a soup recipe and the chef recommended blending the soup. I have made the Cheddar Cheese soup and though it was good, it never quite had the consistency that it does at Le Cellier's. Would you advise should I put it in the blender? If so how long? Thanks, for your help.

Do you have an immersion blender? Thats what I use because you can blend right in the pot you are cooking in. To use a regular blender you would have to ladle it in and be very careful because hot liquids can cause it to "explode" out of the top and you run the risk of getting burned.

apostolic4life

02-24-2008, 11:24 AM

Thanks, I know we have made comments on how Disney recipes can be hard to follow sometimes, but mix the eggs when the eggs aren't on the ingredient list:rotfl2:. I do have another question? A while back there were some post about soups and you mentioned that in kitchen's they are made in big batches, and the machine they used to mix and get them smooth. I just read in another magazine a soup recipe and the chef recommended blending the soup. I have made the Cheddar Cheese soup and though it was good, it never quite had the consistency that it does at Le Cellier's. Would you advise should I put it in the blender? If so how long? Thanks, for your help.

Yes, put it through a blender and you should be fine. The tool I suggested was a stick blender which you can buy small versions at many dept. stores for home use, but in large batch cooking the ones we use have shafts which can be up to 5ft long and have motors like a weed eater.

The problem with the soup may also be from adding the cheese while the soup is too hot......if you add the cheese while the temp. is over 180 degrees it will cause the cheese to separate instead of melting smoothly....this causes the finished product to be a little grainy due the separation of the cheese.

:thumbsup2

greeneeyes

02-24-2008, 11:27 AM

I have the complete recipes, except for the Brown Derby ones. I was listing what I came across and planned on posting later. The Creme Brulee is when a while back the would hand out copies outside, when you walk through the 'countries'. By strange usually heavy cream is measured in ounces or cups my recipe has 2 1/4 pound of heavy cream, since the other ingredients are in oz maybe this was a typo on there part and they meant cups. :confused3 I find that strange.

I've never had either, but here is the recipe, hope that helps!

Gazpacho del Sol - Hollywood Brown Derby, Disney-MGM Studios

INGREDIENTS

4 cups yellow tomatoes, cored, deseeded and rough chopped
1/2 tsp. jalapeno, deseeded and chopped fine
1/4 cup light-colored sherry vinegar
1/2 cup sugar
1 tsp. kosher salt
1/4 cup fresh lemon juice
1 tbsp. rice vinegar

Place all the above ingredients in a food processor with a blade attachment. Puree until smooth in texture. Top with cucumber and mint drizzle (below). Serves six.

CUCUMBER AND MINT DRIZZLE
1 cup cucumber, peeled and seeded
1/2 cup sour cream3 tbsp. fresh mint, chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper

Place the cucumbers and sour cream in a food processor and purée. Add the mint, salt and pepper. Puree for a few seconds. Place the yellow tomato soup in chilled bowls and drizzle the cucumber-mint sauce on top (an easy way to do this is to use a plastic bag with a tiny corner cut off). Garnish with a sprig of mint, if desired.

The Grapefruit Cake is already posted.

greeneeyes

02-24-2008, 11:36 AM

As far as the cornbread recipes go, most are basically the same with a few added flavorings here and there. Here is the one from the WL that I make all the time, I cook it in a cast iron skillet and it comes out great every time.
You can add some corn kernels or even a drained cup of Mexican corn to change it up.

Cornbread - Wilderness Lodge

Yield: 12 servings.

1 3/4 cups all-purpose flour
3/4 cup cornmeal
1 1/4 cups granulated sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk

Instructions

1. Heat oven to 375 F.
2. Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements. Pour batter into baking pan that has been coated with nonstick cooking spray.
3. Bake 20-25 minutes, or until golden. Cut in wedges and serve.

disney54us

02-24-2008, 12:04 PM

ok because its 1 pint of heavy cream that is used.

Do you have an immersion blender? Thats what I use because you can blend right in the pot you are cooking in. To use a regular blender you would have to ladle it in and be very careful because hot liquids can cause it to "explode" out of the top and you run the risk of getting burned.

Yes, put it through a blender and you should be fine. The tool I suggested was a stick blender which you can buy small versions at many dept. stores for home use, but in large batch cooking the ones we use have shafts which can be up to 5ft long and have motors like a weed eater.

The problem with the soup may also be from adding the cheese while the soup is too hot......if you add the cheese while the temp. is over 180 degrees it will cause the cheese to separate instead of melting smoothly....this causes the finished product to be a little grainy due the separation of the cheese.

:thumbsup2

Thanks guys!!! I use to have a immersion blender got rid of it, guess I'll be buying one again. Apostilic4life, do you think I would be better off using one of those or a blender. Thanks for the hint on the temp. when adding the cheese:thumbsup2. Okay, once again the differences in the same recipes and different instructions or ingredients. I have 3 for the Cheddar soup, one mia:confused3. The two are different, I'll check later which on we have listed and list the other.

lynninpa

02-24-2008, 01:40 PM

in epcot we all fell in love with the potatoe cassarole they serve at lunch (and dinner too) does ANYONE have this recipe!

It is posted on page 89 :upsidedow

quixoticvalue

02-24-2008, 04:48 PM

I would like to make my first request!

Anyone have the recipe for the "Goat Cheese Cremini Mushroom Tortelloni" from Hollywood Brown Derby?

Thanks! :thumbsup2

apostolic4life

02-24-2008, 05:38 PM

As far as the cornbread recipes go, most are basically the same with a few added flavorings here and there.

Actually "cornbread" is the generic terminology used for any fluffy bread product made with cornmeal. It is more than just differences in flavorings, it also is a difference in texture, crust, and richness. One could say all bread dough is basically them same, but in all reality every bread dough recipe has differences in texture, flavor, crust, and richness. Their are dramatic differences in the varieties of "cornbread" out there.

Corn Pone is one variation which has been widely accepted as the authentic corn bread; corn pone has a noticeable sweetness, a light fluffy cake-like texture and soft crust. This form usually has more flour to corn in the recipe. Corn pone is often baked into the form of muffins for restaurants across the US.

Traditional Baked Cornbread aka skillet bread, is a cornbread with a distinct dense crumb and leans to the dry side. Baked cornbread is often served with soups, stews, or beans as a means to sop the excess liquid of these dishes. This bread's only sweetness comes from the natural corn flavor and usually has little to no wheat flour in the recipe.

Corn Mush is also a form of cornbread, but most do not consider it to be bread. This form of cornbread is formed from cooking cornmeal directly in boiling water then pouting this porridge into a mold and chilling to set. After setting, the mush is sliced and fried and primarily served as an accompaniment to breakfast foods.

Hushpuppies are a very wet corn based batter shaped into logs or balls then deep fried. Hushpuppies are generally savory with a crispy shell and dense moist inside.

Corncakes or Jonnycakes are a pourable batter, much like a pancake batter, which is cooked on a hot griddle. The inside texture can vary with these based on the cornmeal to flour ratio, but the outside always has a crisp golden brown shell like pancakes. These can be served sweet or savory depending on the meal being offered.

There are many more regional variations we could discuss (heck, even tortillas and tamales are cornbread), but the fact is all cornbreads are not created equal.......and do not have the same basic recipe. Depending on the final product desired by the cook, cornbread can have different meanings to different people.

I made a guess on the addition of eggs to the recipe in question since I have never had this particular cornbread, but since the recipe clearly omitted eggs in the ingredients yet called for them in the recipe steps, I think the addition I suggested should get us a pretty good match.

Sorry to ramble on about cornbread, but for me food is more than a hobby.......it's my passion!

:thumbsup2

apostolic4life

02-24-2008, 05:45 PM

Apostilic4life, do you think I would be better off using one of those or a blender. Thanks for the hint on the temp. when adding the cheese:thumbsup2.

Stick blenders are much easier, but if you already have a regular blender I would just use that. Just be careful not to burn yourself.

:thumbsup2

lynninpa

02-24-2008, 06:47 PM

I would like to make my first request!

Anyone have the recipe for the "Goat Cheese Cremini Mushroom Tortelloni" from Hollywood Brown Derby?

Thanks! :thumbsup2

Sounds delicious! I've added it to the Requested Recipes List, quixoticvalue. :)

disney54us

02-24-2008, 09:20 PM

Sounds delicious! I've added it to the Requested Recipes List, quixoticvalue. :)

Hope we find it!!! It sounds so good:goodvibes.

mrsannb

02-24-2008, 11:48 PM

Haven't seen this one posted. It's awesome.
Breakfast from POR.

Sweet Potato Pancakes w/ Pecan Honey Butter
6T Oil
3 eggs
1 1/2 c milk
1 1/4 c brown sugar
2 t baking powder
1/4 t salt
2 1/4 c flour
1/4 t cinnamon
1/4 t nutmeg
12 oz canned sweet potato
1 t vanilla

For the pecan honey butter
1 stick butter at room temp.
1/4 cup honey
1/4 c toasted pecans

Add all dry ingredients to mixing bowl. Stir in milk and beaten eggs. Add oil & vanilla & beat until smooth. Fold in mashed sweet potatoes (will be lumpy). In small non-stick frying pan, heat 1 t oil on 325F. Pour in batter to desired size. Cook until dark brown (take longer than regular pancakes).

Honey butter: combine ingredients and use a spoonful on top of pancakes.

bntrdntht

02-25-2008, 12:49 AM

I am wondering if anyone has the recipe for the Pina Coolava's that we had in October, Poolside at SSR. I am not much of a Pina Colada drinker but these were GREAT...:drinking1 :drinking1

disney54us

02-25-2008, 12:26 PM

Below are a few I found that I printed out in 05 from the California Grill

Cliff's Lemonade:

2 Lemons
1 1/2 tbsp. sugar
1/4 cup orange juice
1 liter of Sprite
Peel the lemons, removing white skin and seeds. Place lemons, sugar and orange juice in a blender, and fill to the brim with ice, then Sprite. Process until smooth and serve immediately.

I don't get if your fill the blender to the brim w/ice how you can add 1 liter of sprite. I would think what the left out was, blend and then add the sprite.

Spiced Olives

1 1/2 cups mixed olives(cracked green, kalamata and nicoise are good
choices).
1/8 cup olive oil
1/8 cup peeled and sliced garlic
1/8 cup balsamic vinegar
1/8 cup olive brine
1/2 to 1 chili pepper (depending on desired spiciness)
1 sprig fresh rosemary
1 tsp. black pepper

Combine all ingredients in a nonmetallic pot. Simmer for 15 minutes. Cool to
room temperature. (Can be stored in the refrigerator for up to 2 weeks).
Serve as an appetizer.

Parmesan Pita Points
4 pieces of pita bread sliced into 4 to 6 wedges
Fresh herbs, garlic and fresh ground black pepper
Parmesan cheese
Drizzle pita with olive oil and sprinkle with fresh herbs (thyme, parsley or rosemary), finely chopped garlic, fresh ground pepper and grated Parmesan cheese. Put under broiler for 2 minutes, or until brown and bubbly. Serve immediately as an appetizer.

Tatania

02-25-2008, 04:21 PM

I was going through the different cornbread recipes to compare them and noticed that this one does not have any cornmeal.......can't be cornbread without cornmeal.

:thumbsup2

Good point. Cornbread with no cornmeal is just bread. This was one of the new recipes from All Ears Net http://www.allearsnet.com/din/rec_cbrd.htm who are generally very good about adding only recipes from accurate sources. That IS odd though.

*edit* as was said before the Hoop de Doo Corbread recipe I have calls for 2 large eggs, beaten.

Another question: I was looking for the Cocomisu ingredients this weekend but no one (including the ethnic groceries I checked) has Coconut Puree. Is this available commercially as I can't imagine Boma is pureéing Coconuts on a large scale.

greeneeyes

02-25-2008, 04:28 PM

Good point. Cornbread with no cornmeal is just bread. This was one of the new recipes from All Ears Net http://www.allearsnet.com/din/rec_cbrd.htm who are generally very good about adding only recipes from accurate sources. That IS odd though.

Another question: I was looking for the Cocomisu ingredients this weekend but no one (including the ethnic groceries I checked) has Coconut Puree. Is this available commercially as I can't imagine Boma is pureéing Coconuts on a large scale.

I just did a quick Google search and found restaurant supply sources...

http://www.lepicerie.com/catalog/product_270900_Coconut_Puree.html

http://www.perfectpuree.com/index.php?option=com_content&task=category&sectionid=1&id=11&Itemid=9&filter=106220

Seems that its a frozen product. :confused3

Tatania

02-25-2008, 04:33 PM

Sorry to ramble on about cornbread, but for me food is more than a hobby.......it's my passion!

I totally understand. :thumbsup2 Food is one of lifes great pleasures and plays a major role in our lives and history - which I why I love researching and teaching on the history of food. Foodies live to eat. :)

Tatania

02-25-2008, 04:50 PM

I just did a quick Google search and found restaurant supply sources...

http://www.lepicerie.com/catalog/product_270900_Coconut_Puree.html

http://www.perfectpuree.com/index.php?option=com_content&task=category&sectionid=1&id=11&Itemid=9&filter=106220

Seems that its a frozen product. :confused3

Thanks! The second place is in California (the first is France) and the product sounds delicious. $22.50 for a 10 oz jar - so it better be good, LOL. Not sure I want to spend that right now to make the Cocomisu but at least I know the product exists. BTW, I made Kevin Dundon's Bailey's Cream Pots instead and they are fabulous - like a creamy cloud of Bailey's and coffee. If his pie at Raglan Road is anything like it, it must be amazing. This recipe would be too soft for a pie filling, however.

Narcoosee's cheese cake - I made this a second time and this time I was there for the entire baking time to make sure it came out of the oven on time. I also used loads of water in the water bath and started the temp. at 375F for 10 minutes before turning down to 300F.

The cake at last weekends dinner was not good - the surface was cracked, it tasted heavy, dense and dry. My son insists he took it out on time but I think otherwise. This time I made individual cakes and they were creamy, soft and delicious. I left out the crust to save calories (haha), and used my leftover cherry sauce and sugared almonds.

My Almond Encrusted Cheescake:

http://www.bellafabrics.com/Images/AlmondEncrustedCheescake.jpg

apostolic4life

02-25-2008, 05:23 PM

I left out the crust to save calories (haha),

Obviously you forgot.......these are Disney recipes, this means the calories are non existent. The magic of Disney does extend to the recipes too......right??? pixiedust:
:lmao::rotfl2::lmao::rotfl2::lmao::rotfl2::lmao::r otfl2::lmao::rotfl2:

:thumbsup2

Tatania

02-25-2008, 06:58 PM

Obviously you forgot.......these are Disney recipes, this means the calories are non existent. The magic of Disney does extend to the recipes too......right??? pixiedust:
:lmao::rotfl2::lmao::rotfl2::lmao::rotfl2::lmao::r otfl2::lmao::rotfl2:

:thumbsup2

I think my scale doesn't understand this magic yet... that's why I'm off to the gym right now, LOL. Will write to Kevin Dundon tonight about the Chicken Pie recipe and his Banoffi pie. Apparently he uses a "secret" sauce on it but I bet it's the Caramel Sauce from his book. I had this pie for the first time in Ireland last summer and WOW. Have you ever tried this apostolic4life? of course, no caories AT ALL in this one! :rolleyes:

apostolic4life

02-25-2008, 07:11 PM

Have you ever tried this apostolic4life? of course, no caories AT ALL in this one! :rolleyes:

I have not had it yet, but since it is that wonderful, magical, calorie free type of pie I will add it to my list! ;)

:thumbsup2

pooh'smate

02-26-2008, 03:03 PM

I just found this thread. I am so excited. I love to cook and bake and now I have to go grocery shopping. I have some work to do in the kitchen. :yay:

Tatania

02-26-2008, 03:32 PM

I just found this thread. I am so excited. I love to cook and bake and now I have to go grocery shopping. I have some work to do in the kitchen. :yay:

Welcome pooh'smate! It always is exciting to get a new Disney recipe because I know it's going to taste great. It's just about all I use for cooking.

Tatania

02-26-2008, 03:38 PM

It's official - directly from Chefs de Fance in Epcot. The recipe for Soupe a L'Oignon Gratinee (Baked Onion Soup) should read chicken broth instead of water (as I suspected after the last post on this).

So the ingredients are now:

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
2 & 1/2 quarts chicken broth

In a large soup pot, sauté 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 chicken broth, then the salt, pepper & herbs. etc.

Tatania

02-27-2008, 05:14 AM

Well, well.. I've never seen All Ears Net update as frequently. Some of the recipes I submitted in Jan. are up and a couple we don't have here yet.

Rigatoni Fiesolana
Spoodles, Boardwalk
Yield: 6 servings

1 Tablespoon olive oil
½ pound ground sausage
½ teaspoon minced garlic
1 each Portobello mushroom, sliced
2 cups your favorite marinara sauce
¼ cup heavy cream
pinch fresh basil
salt and pepper to taste
1 pound cooked rigatoni noodles
¼ cup parmesan cheese

Heat olive oil in a medium sauté pan. Add the sausage and cook until nicely browned and cooked through. Add garlic and stir to mix well. Add the mushrooms, stirring frequently, to allow mushrooms to wilt. Add marinara and heavy cream and bring to a simmer. Add the basil, salt and pepper, stirring to incorporate. Taste the sauce to adjust seasonings if necessary. Add rigatoni noodles and toss to coat with the sauce. Top with cheese and serve.

Tatania

02-27-2008, 05:16 AM

Flourless Chocolate Cake
Boma, Animal Kingdom Lodge
Yield: 1 cake

12 ounces Butter
2 1/8 cups (17 ounces) Sugar
9 each Eggs
12 ounces Semi-sweet Chocolate Morsels
1 pound Almond Flour
½ teaspoon Baking Powder
Cream butter and sugar together. Slowly add in the eggs. Melt the chocolate morsels and add to mixture. Mix in the flour and baking powder.
Grease a 10” square cake pan. Bake at 300 degrees F for one hour and ten minutes. Let cool completely before unmolding. Cover with chocolate ganache and serve.
Chocolate Ganache
16 ounces Heavy Cream
16 ounces Semi-sweet Chocolate Morsels
2 tablespoons (1 ounce) Sugar

Heat heavy cream and sugar to a boil. Remove from stove. Pour in chocolate pieces. Let sit for five minutes before stirring. Cover cake with ganache while still warm.

lynninpa

02-27-2008, 04:54 PM

Thank you all for the new recipes. :thumbsup2

allisonswonderland

02-27-2008, 06:03 PM

Looking for 2 old alcoholic drink receipes from hurricane hannas -

the stormalong and malibu berry (both were frozen drinks)

and the Grey Goose Slush from France

Tatania

02-27-2008, 06:20 PM

Looking for 2 old alcoholic drink receipes from hurricane hannas -

the stormalong and malibu berry (both were frozen drinks)

and the Grey Goose Slush from France

From p.66

Lemon Slush
Kiosk in front of France, Epcot

1 liter (1 quart) Grey Goose Citron Vodka
250 ml (1 cup) lemon/lime sour mix
lots of ice

Blend with ice (or swirl in a slushy machine) until drink has an “ice slushy” texture.

Orange Slush
Kiosk in front of France, Epcot

1 liter Grand Marnier
250 ml sour mix

Blend with ice (or swirl in a slushy machine) until drink has an “ice slushy” texture.

I blended this with a lot of ice for the slushy texture and they turned out deliciously.

Tatania

02-27-2008, 06:24 PM

Stormalong
Hurrican Hannah's, Beach Club
1 drink

Amaretto
Kahluah
Baileys
Pina Colada Mix that you would find in the grocery store

Fill the blender (reg. size) about 1/2 way with ice. Add about 1/2 to 3/4 oz of each of the first three then cover ice with the Pina Colada mix and blend.

disneyfav4ever

02-27-2008, 06:28 PM

Sorry to ramble on about cornbread, but for me food is more than a hobby.......it's my passion!You and I would be very good friends then. ;)

Tatania

02-27-2008, 08:17 PM

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

From a DVC Board member, who was given it by the restaurant.

SHRIMP AND ARTICHOKE DIP
Olivia's, Old Key West

1 lb Cream Cheese
1 cup Heavy Cream
(whisk above till creamy)

Then add-
1 lb. Baby Shrimp Cooked
1 12 oz can Artichoke
2 oz Parmesan
2 oz Cheddar
1 tsp Onion Powder
1 tsp Garlic
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Parsely Chopped

Serve with tomato bagel chips or your favorite crax!

allisonswonderland

02-28-2008, 02:45 PM

Thanks!

TheGoofyMama

02-28-2008, 03:57 PM

Does the recipe call for cornmeal?

Thanks in advance.

TheGoofyMama

02-28-2008, 04:01 PM

Does the recipe call for cornmeal?

Thanks in advance.

Cornbread
Yacht & Beach Club Resorts

4 ounces eggs
4 ounces oil
10 ounces bread flour
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.

apostolic4life

02-28-2008, 04:15 PM

You and I would be very good friends then. ;)

Would be???? You mean were aren't already??? :hug:

:thumbsup2

disney54us

02-28-2008, 07:40 PM

:worship: :worship:, Oh tatania thank you so much!!!! :dance3: I was just thinging about it tonight. I was invited to a 'girls night get together' and I thought how great that would be to bring. As you know I did get the ingredients, but not the measurements. I could have played around with it, but would have been disappointed and wasting money when it just isn't right. Looking over the ingredient list, I was given a few weeks ago, it called for baby spinach. I don't know if at one point they used that, I do believe that this looks like the recipe I use to have:goodvibes.

Note: When I received the recipe it was served with Sun Dryed Tomato/Basil 'chips'
Buy the tomato/basil flour tortilla's in the market brush w/oil, place on baking sheet and bake in oven until crisp. cut in triangles. The dip was served on monkey dishes w/chips surrounding the monkey dish

From a DVC Board member, who was given it by the restaurant.

SHRIMP AND ARTICHOKE DIP
Olivia's, Old Key West

1 lb Cream Cheese
1 cup Heavy Cream
(whisk above till creamy)

Then add-
1 lb. Baby Shrimp Cooked
1 12 oz can Artichoke
2 oz Parmesan
2 oz Cheddar
1 tsp Onion Powder
1 tsp Garlic
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Parsely Chopped

Serve with tomato bagel chips or your favorite crax!

Tatania

02-29-2008, 03:23 AM

I am wondering if anyone has the recipe for the Pina Coolava's that we had in October, Poolside at SSR. I am not much of a Pina Colada drinker but these were GREAT...:drinking1 :drinking1

Pina Colava's are on the "Tropical Bar Menu" which is now standard at many bars, including Tambu Lounge and Victoria Falls Lounge. From Guest Relations.

http://www.elegancefabrics.com/images/PinaColava.jpg
Menu picture

Piña CoLAVA
Tropical Bar Menu, Disney World

1.25 oz. Bacardi Razz
3 oz. *Bacardi Pina Colada
1 oz. Island Oasis Raspberry (flavour mix made from fresh fruit)

Preparation: Pour layer of Island Oasis Raspberry in empty glass
Build remaining ingredients in blender over ice, freeze & pour over raspberry.
* From the Bacardi Website: (3 parts Bacardi, 1 part pineapple juice, 1 part coconut pulp)

Tonight I made the Banana Bread (Monorail Café, Disneyland Hotel), from Cooking with Mickey Volume 2 and it was excellent. If anyone wants the recipe let me know.
I also made the Lentils & Hearts of Palm Salad from Boma and it was pretty good as well. I let it sit overnight as suggested so the flavors would meld.

Tatania

02-29-2008, 03:27 AM

Does the recipe call for cornmeal?

Thanks in advance.

I'm hoping to get a reply from the Yacht & Beach Club Resorts about this question and will let you know as soon as I do.

disneyfav4ever

02-29-2008, 12:02 PM

Would be???? You mean were aren't already??? :hug:

:thumbsup2:lmao: :goodvibes

DizneyDogs

02-29-2008, 12:29 PM

Be sure to post pictures of the Disney food you have made at home over on this thread so we can all drool over it ;)

http://disboards.com/showthread.php?t=1733597

DizneyDogs

02-29-2008, 12:32 PM

Does anybody have the recipes for

Walt's Apple Bread Pudding that they used to serve at Cinderella's Royal Table

and

The fried cheesecake served at Maya Grill or the one that used to be served at Blue Bayou

shovan

02-29-2008, 01:02 PM

tjl1388

02-29-2008, 02:08 PM

We make Dole whips at least once a month. Still not the same...missing a little magic;)

Can we the Steak at Tonys to the wanted list. It had some kind of Port wine reduction on it that was AMAZING!!

TheGoofyMama

02-29-2008, 05:07 PM

Corn Dog Muffins

1 pound box cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
9 turkey hot dogs
1 cup grated Cheddar cheese

Preheat oven to 400°F. Lightly grease muffin tins. In a large bowl, stir together cornbread mix and brown sugar. In a small bowl, whisk together eggs and milk; and then stir into dry mixture until moistened. Mix in cheese.
Spoon mixture into greased muffin tins only 2/3 full. Add half a hot dog to each muffin. Bake for approximately 14–18 minutes, or until golden brown.

Recipe By: Aimée Rivera Disney Chef
source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

02-29-2008, 05:08 PM

Chicken Club Roll Ups

Ingredients

1 whole boneless, skinless chicken breast, cut into 1-inch strips
1 tablespoon of kosher salt
1/2 teaspoon of cracked black pepper
4 each whole-wheat wrap
1/2 cup bacon bits
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup shredded Cheddar cheese
1/2 cup low-fat ranch dressing

Season the chicken strips with the kosher salt and black pepper. Heat up a sauté pan to medium-high; add the chicken strips. Cook thoroughly. Put aside and chill. Place the cooked chicken on the open wrap, and top with bacon, lettuce, tomatoes, cheese and dressing. Wrap and fold the corners in.
Serve chilled or room temperature.

Recipe By: Aimée Rivera Disney Chef
source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

02-29-2008, 05:09 PM

Chicken Fajitas

Ingredients

1 teaspoon pure chili powder
1 tablespoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
3 tablespoons extra virgin olive oil
1 whole skinless, boneless chicken breast (approx. 1 lb.) cut into ½-inch strips
1 medium onion, peeled and thinly sliced
1 green bell pepper, cored, seeded, and cut into thin strips
2 teaspoons fresh-squeezed lime juice
8 flour tortillas
3/4 cup shredded Cheddar cheese

In a Ziploc bag, add the seasoning spices, water, and oil. Shake well, then add the chicken, onions, and peppers; toss until is all coated. Let it seat for at least one hour. Heat sauté pan to medium-high and add the contents of the bag; cook thoroughly. Add lime juice to the cooked chicken/onion/pepper mix and place equal amounts on the 8 flour tortillas. Top with shredded cheddar and fold. Serve hot or room temperature.

Recipe By: Aimée Rivera Disney Chef
source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

02-29-2008, 05:11 PM

FamilyFun Magazine (Disney)

This colorful new twist on a classic treat is a great gift for your child to give to anyone she's sweet on this February 14.

RECIPE INGREDIENTS:
Cooking spray
3 tablespoons margarine
6 cups mini (or 60 regular-size) marshmallows
Red food coloring
9 cups Rice Krispies cereal
Heart-shaped cookie cutter
Plastic bags, yarn

1. To begin, lightly coat a 10- by 15-inch baking sheet with cooking spray and set it aside.

2. Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. Stir in drops of red food coloring until the color receives a thumbs-up from the chef.

3. Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet.

4. With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness.

5. Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they're ready for giving. Makes seven 5-inch hearts.
source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

02-29-2008, 05:16 PM

Ralph Brennan's Jazz Kitchen, Downtown Disneyland

Gumbo Ya Ya - Small Batch
Serving Size = 4

Ingredients

1/2 Cup Oil
3 Tablespoons Flour
1 Pound Andouille
1 Medium Onion -- chopped
1 Medium Green Pepper -- chopped
1 Tablespoon Butter
2 Cups Chicken Stock
1 Cup Diced Chicken
2 Teaspoons File
1/2 Cup Water
Salt And Pepper -- to taste

Method:

Roux: Heat oil in a saucepan. Add in flour and cook until flour turns a dark brown. Set aside.

In a saucepan, saute andouille, onion and green pepper in butter for approximately 10 minutes. Add chicken stock and simmer for 10 minutes. Let mixture come to a good boil. Add roux and let simmer for 20 minutes. Add in one cup of diced chicken. Salt and pepper to taste. Dissolve file in water. Add file to soup at the last minute. Simmer for 10 minutes and serve over hot rice.

source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

02-29-2008, 05:32 PM

This dressing recipe, and the Brown Derby Original Cobb Salad, was given to Bob Donohue, of San Antonio, by Bob Cobb, owner of the Brown Derby in Hollwood.

20 min | 20 min prep | SERVES 4 -6 1 cup water
1 cup red wine vinegar
1 teaspoon sugar
1/2 lemon, juice of
2 1/2 tablespoons ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon English mustard
1 head garlic, chopped
1 cup olive oil
3 cups salad oil

Blend all ingredients, except oils.
Add olive oil and salad oil.
Mix well.
Chill and shake thoroughly before serving on salad.

http://www.recipezaar.com/27152

Tatania

02-29-2008, 06:59 PM

OMG! Why didn't I know about this thread sooner!!!! I love this! Thanks to the OP for indexing & keeping this going! I love doing Disney food & food porn. I'll go check my photo's to see if I have any Disney food shots in there. Tonga toast is a regular in our house and the last thing I made was the Irish Lamb Stew from "06 F&W fest.

I didn't buy the '06 F&W Fest. cookbook cause I felt the recipes were repeating too, much so mised the Irish Lamb Stew recipe. Would you able to post it please, along with any other unique or good '06 F&W Festival recipes? As soon as I have the Raglan Road recipes transcribed I'll start working on adding the new '07 F&W Festival recipes (many are repeats from previous years and already posted at other places.)

Tatania

02-29-2008, 08:15 PM

Wow, Goofymama - thanks so much for adding all those recipes. :goodvibes For those who might be wondering, Chef Aimée C. Rivera works at the Grand Floridian Resort and Spa and shared these recipes on TV for kid's lunches. I'm not 100% all of them were on the menu at WDW but maybe someone else knows that.

If possible, I'd like to suggest we post which Disney restaurant or menu the recipe is from because (at least for me) the parameters I've set for my personal Disney collection is that the dish, at some point, was made and eaten at one of the Disney theme parks.

Thanks again to everyone who is contributing recipes - I LOVE adding to my collection. :thumbsup2

TheGoofyMama

03-01-2008, 12:44 PM

:cool1: :cool1: :cool1: :cool1:

Ragland Road Irish Pub, Downtown Disney's Pleasure Island

Yield: 4 servings.
12 slices medium-sliced white bread
3 ounces salted butter, at room temp
2 ounces raisins
1/2 pint cream
1/2 pint milk
4 egg yolks
3 ounces super-fine sugar
Sauce of choice for serving
1. Butter ovenproof dish. Remove crusts from bread; butter on both sides
and cut into quarters. Arrange layers of bread in triangles (overlapping
slightly) in bottom of dish, scatter raisins on top. Cover with another
layer. You should have some bread pieces leftover to use in Step 4.
Press down gently with spatula.
2. To make custard, heat cream and milk in pot until it almost comes to
boil. Remove from heat.
3. Whisk egg yolks and sugar in large heatproof bowl set over pan of
simmering water until thick and whisk leaves a trail in mixture. Remove
from heat and beat in cream mixture. Pour 2/3 of the custard over
layered bread. Let stand 30 minutes or until bread has soaked up
custard.
4. Heat oven to 350 F. Pour remaining custard over soaked bread and
arrange remaining bread slices on top. Press down gently with spatula so
that custard comes halfway up bread slices. Bake 30 minutes until
custard is just set and top is golden brown. Serve immediately with
sauces of choice.
Recipe note: A custard or butterscotch sauce works well.
SOURCE: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

03-01-2008, 12:45 PM

:banana: :banana: :banana: :banana: :banana:

(Planet Hollywood, Downtown Disney)

2 chicken breasts
2 garlic cloves, minced
1/4 cup Parmesan cheese, grated
1 small onion, chopped
1 red bell pepper, chopped
1 cup mozzarella cheese, shredded
Refrigerated pizza dough
1/2 head romaine lettuce, shredded
2 tomatoes, diced
Prepared Caesar salad dressing
Croutons (optional)

Cook chicken and chop into 1-inch pieces. Over medium heat, combine garlic, onion and red bell pepper with 2 tablespoons Caesar salad dressing and cook until vegetables are tender; add chicken pieces and continue cooking for another minute.

Roll out pizza dough to cover pizza stone and create a ridge around the edge. Brush pizza dough lightly with salad dressing. Spread chicken and vegetables on dough. Top with mozzarella and Parmesan cheeses. Bake at 350 degrees for 20 - 25 minutes, or until cheese is bubbly and crust is golden.

While pizza is baking, chop lettuce and tomato and toss with salad dressing to taste. When pizza comes out of oven, place salad on top of pizza and garnish with croutons if desired.

source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

03-01-2008, 02:58 PM

:dance3: :dance3: :dance3:
Wolfgang Puck Cafe at Downtown Disney

For years my favorite pasta on the menu at Downtown Disney's Wolfgang
Puck Cafe was their spicy Pad Thai. Alas, they no longer offer it. But
that doesn't mean we can't make it at home.

Here's the recipe:
Sauce 1:
3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup palm sugar
1 teaspoon salt
Sauce 2:
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chilies
1 tablespoon minced cilantro leaves
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk, plus salt, to taste
2 tablespoons peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chilies
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
6 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienned green onion, for garnish
2 lime wedges, for garnish
1. To make Sauce 1: In a small saucepan, combine all the ingredients and
bring to a boil. Continue boiling briefly just until the sauce reduces
slightly. Set aside to cool. Reserve.
2. To make Sauce 2: In a small nonreactive bowl, combine all the
ingredients and stir until well blended. Reserve.
3. In a mixing bowl, soak the rice noodles in cold water until softened.
(This can be done several hours ahead of time.) Drain and reserve until
needed.
4. Heat the oil in a medium saucepan or wok over medium-high heat.
Deep-fry the diced tofu until crisp and golden. Remove with a slotted
spoon or wire skimmer, drain on paper towels, and set aside to cool.
Reserve. Add the peanuts to the oil and fry for 30 seconds. Remove and
set aside.
5. In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg
mixture to a medium consistency. Season with salt. Transfer to a plate
and set aside to cool. Chop coarsely and set aside until needed.
6. In a wok, over high heat, add the peanut oil. When almost smoking,
stir-fry the lemongrass, green chilies, shallots, ginger, kaffir lime,
cilantro, and shrimp until the shrimp turn pink and opaque, about 1
minute. Add the softened noodles, half of the bean sprouts, fried tofu,
scrambled eggs, Sauce 1, and Sauce 2. Continue to stir-fry until the
noodles have flattened, heated through, and blended with the sauce.
7. Transfer the Pad Thai to a serving plate. Top with the remaining bean
sprouts, cilantro, green onions, and chopped peanuts. Serve with lime
wedges for each person to squeeze over the noodles.

source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

Tatania

03-01-2008, 05:26 PM

http://www.elegancefabrics.com/images/Pate.jpg

Crock 'O' Paté - Rustic chicken liver pate served with an apricot chutney
Raglan Road Restaurant, Pleasure Island (from Chef Kevin Dundon)
Serves 4 - 6

14 ounces chicken liver (or lambs liver), thinly sliced and cut into strips
1 small onion, finely chopped
2 1/2 tablespoons snipped fresh chives
scant 1/2 cup plain flour
2 1/2 tablespoons olive oil
3 1/2 sticks (12 oz) butter, at room temperature
7 1/2 tablespoons brandy, plus a little extra if necessary
1 stick (4 oz) clarified butter (see below)
10 tablespoons apricot chutney (see below)
8 - 12 slices caramelized Onion Crostini (see Goat’s Town recipe)
salt and freshly ground pepper

Heat a large frying pan until searing hot. Place the liver in a bowl with the onion and chives. Sprinkle over the flour and season, then mix until well combined. Add the olive oil and a knob of the butter to the pan and then tip in the liver mixture. Sauté for 4 to 5 minutes until the liver is well sealed and lightly browned all over.
Pour the brandy over the liver mixture and set alight, then use to deglaze the bottom of the pan by scraping off any sediment with a wooden spoon. Transfer to a food processor and add the remaining butter, then process until smooth. Season to taste and add another dash of brandy if you think it needs it.
Pour the country pate into a 900 mL/1 1/2 pint Mason jar, tapping it gently on the work surface to ensure that it settles evenly and to remove any tiny air bubbles. Leave to cool completely and then pour over the clarified butter to seal completely. Close the jar and chill for at least 4 hours or overnight is best to firm up.
To serve, spoon the country paté on to serving plates and add a dollop of the apricot chutney and a couple of slices of the crostini.

Clarified Butter (makes 7 fluid ounces)

2 1/2 sticks (9 oz) butter
Melt the butter in a small pan over low heat. Leave to stand for a few minutes until all the oil rises to the top, then skim off the oil into a sealable plastic container. It will keep for 2 months in the fridge. Clarified butter is just the oily part of the butter without the buttermilk. You can also microwave the butter in a plastic jug on high heat for 1 minute. If it is not completely melted, give it another 30 seconds but do not allow it to boil as you would on the stovetop.

Apricot Chutney (makes about 3 pounds)

1 pound ready-to-eat dried apricots, cut into strips
7 ounces (200 g) raisins
one onion, finely chopped
1 3/4 cups light muscovado sugar (unrefined brown sugar)
1 1/2 cups white wine vinegar
1 teaspoon salt

Place the apricots in a heavy-based pan with the raisins, onion, sugar, vinegar and salt. Bring to a boil over moderate heat, stirring until the sugar has dissolved. Turn heat down to a gentle simmer and cook for about 30 minutes until well reduced and syrupy, stirring frequently. Remove from the heat and leave to cool completely.
If you are not planning on using the apricot chutney immediately, sterilize a Mason jar. Otherwise transfer to a bowl, cover with Saran wrap and chill until needed, it will keep like this for up to one month in the fridge.

tjl1388

03-01-2008, 09:00 PM

This is the closest I have come to the Tony's steak recipe. It taste dead on like disney's

Steak in Port Wine Reduction

4 beef tenderloin steaks
2 cloves garlic, halved
salt and pepper
1/2 cup Port
1/2 cup beef broth
1 tsp chopped fresh rosemary
1/4 tsp salt
2 tsp butter

1. Rub cut garlic over both sides of steaks and season with salt and pepper.

2. Grill steak over direct heat until desired doneness.

3. While steak is grilling, bring Port, broth and rosemary to a boil in a small saucepan. Boil until reduced to about 1/3 cup. (You can make the sauce ahead and reheat it just before the steaks are ready).

4. Stir butter into sauce and serve over steaks.

Tatania

03-02-2008, 04:27 AM

http://www.elegancefabrics.com/images/HeavenlyHam.jpg

Kevin’s Heavenly Ham (Oven Roasted Loin of Ham with an Irish Mist glaze with potato cakes and braised cabbage.)
Raglan Road Restaurant, Pleasure Island (Chef Kevin’s signature dish)
Servings: 4
Preparation Time: 50 minutes, plus 1 hour minimum chilling time for potato cakes
Cooking Time: 1 hour 50 minutes

For the bacon
900g bacon loin (Canadian Back Bacon)
2 1/2 tbsp whiskey, Irish Mist
5 tbsp Honey
100ml (3 ½ fluid oz) cider
12 whole Cloves
¼ stick (1 oz) butter
2 ½ Tbsp Olive Oil
8 small Savoy cabbage leaves, trimmed down into cups

For the Potato Cakes
1 lb Potatoes, well scrubbed
1 egg yolk
¼ cup plain flour, plus extra for dusting
Salt and freshly ground pepper

1. Place loin of bacon in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour, until completely tender.
2. To make the potato cakes, cover the potatoes with cold water in a pan and add a pinch of salt. Bring to a boil, then simmer for about 15-20 minutes, until tender. Drain in a colander and leave to cool completely.
3. Peel away the skins and grate the potatoes into a bowl. Add the egg yolk and sprinkle in the flour. Season generously and mix until just combined. Divide the mixture into 4 and shape into patties using a 4 in. cooking ring or pastry cutting ring, using a little extra flour for dusting if necessary. Arrange on a flat plate, cover loosely with cling film and chill for at least 1 hour or up to 24 hours, to firm up.
4. Preheat the oven to 350 F. Place the Irish Mist into a saucepan with the honey and cider. Heat gently until the honey has melted and the mixture is smooth. Remove the loin of bacon from the water and leave until cool enough to handle then trim away the rind and excess fat. Slash the remaining thin layer of fat in a criss-cross pattern and stud with cloves.
5. Place the clove-studded bacon in a small roasting tin and brush all over with the Irish Mist glaze, pouring any remainder around the joint. Bake for 15-20 minutes until completely heated through and well glazed, basting occasionally.
6. Remove the bacon from the oven and leave to rest in a warm place for at least 10 minutes.
Meanwhile, heat the oil in a heavy-based frying pan. Add a knob of the butter and once it is foaming, add the potato cakes. Cook for 2-3 minutes on each side, until warmed through and golden brown. Blanch the cabbage cups in a pan of boiling salted water, until just tender but still holding their shape. Drain well and toss in the remaining knob of butter. Season to taste.
7. To serve - carve the bacon into slices. Place a potato cake on each of 4 warmed serving plates, and arrange the slices of meat on top. Add the Savoy cabbage cups, drizzle with any remaining glaze left in the tin and serve.

Cooks Note: Most bacon loin does not need to be soaked overnight but it's probably worth checking with your butcher. If the bacon is very salty there will be a white froth on top of the water when you boil it. In this case it is preferable to discard this water. It may be necessary to change the water several times depending on how salty the bacon is.

Tatania

03-02-2008, 05:27 AM

http://www.elegancefabrics.com/images/ChocolateFondant.jpg

Jaffa-lorious Chocolate Fondant
Raglan Road Restaurant, Pleasure Island (from the 2006 menu)
Serves 4

4 ounces (1 stick) butter
7 ounces (200 g) plain chocolate*, broken into pieces
2 1/2 tablespoons Jameson whiskey
3 eggs, separated
1/2 cup superfine sugar
Pouring cream, to serve

Preheat the oven to 350°F. Using 1 oz of the butter, generously butter 4 heatproof cups or ramekins that are approximately 3 in. in diameter and 1 1/2 in. deep. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and whisk in the remaining 3 oz of butter until melted. Stir in the whiskey and set aside to cool.
Place the egg whites in a bowl and beat until stiff peaks have formed. Beat in half of the sugar, a third at a time, beating well after each addition until stiff and very shiny.
In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture. Fold in the meringue and used to fill the prepared cups two thirds full. Arrange on a baking sheet and bake for 12 minutes until well risen but still with a slight wobble in the middle.
To serve, arrange the Irish whiskey chocolate fondants on serving plates, with small jugs of pouring cream.
Note: *good quality chocolate makes all the difference, so try to get chocolate with a minimum of 50% cocoa solids.

KatiebugsMom

03-02-2008, 10:43 AM

Looking for the Roast Lamb Meshoui recipe from Restaurant Marrakesh in Epcot

Tatania

03-03-2008, 01:58 AM

The Raglan Road menu has made some changes since the restaurant opened in Oct. 2005 and in the past days, I've been posting some recipes from the current menu.
Here is the menu and pics of the 05/06 menu http://www.wdisneyw.co.uk/menuraglan.html ; http://wdwnews.com/viewpressrelease.aspx?pressreleaseid=100587&siteid=1

I have several of the recipes from this past menu and will list them below. If there are any the members want me to transcribe, please let me know which ones and I'll do it. Otherwise I don't want to fill the thread with recipes no one is interested in.

Smart Salmon, Pint of Prawns, Keen Eye for the Shepherds Pie, Raglan Rack, Prawn Idol, It's Not Bleedin' Chowder, Celtic Chique, Rising Road, Buttered Asparagus with Hollandaise, Marie's Strawberry and Apple Crumble & Baileys Coffee Cream Pot.

shovan

03-03-2008, 02:20 AM

I didn't buy the '06 F&W Fest. cookbook cause I felt the recipes were repeating too, much so mised the Irish Lamb Stew recipe. Would you able to post it please, along with any other unique or good '06 F&W Festival recipes? As soon as I have the Raglan Road recipes transcribed I'll start working on adding the new '07 F&W Festival recipes (many are repeats from previous years and already posted at other places.)

I didn't buy '06 cookbook, not because it was old hat, but because we were newbies and just didn't see it! Due to my moaning & complaining, another Diser was kind enough to send it to me! Here is that recipe.

Lamb Stew – recipe from F&W fest cookbook courtesy of Disneyfav4ever

1/2 cup bacon, cut into 1/4 inch cubes
1 1/2 lbs lamb, cut into 2-inch cubes
1 med onion, thinly sliced
4 med carrots, cut in half
2 cups potatoes, 1/2 inch cubes
3/4 lb cabbage, coarsely chopped

1) In a med casserole over low heat cook the bacon until brown and crisp, about five minutes. With a slotted spoon transfer bacon to paper towels and set aside.

2) Brown lamb in bacon fat, about 5 - 7 minutes, season with salt and pepper. Add bacon, and cover with enough water to just cover the meat. Cover and bring to a boil. Reduce heat and simmer for one hour.

3) Add the onions and carrots. Simmer, covered, for 30 minutes.

4) Add the cabbage and potatoes, cook for another 30 minutes, or until meat is tender.

Although, I have to tell you, I had hunted & hunted, then I found this recipe. I've made both & I found the second one, closer to what we had at the '06 Fest. The first line of the recipe is also pretty funny! I think the only differences in the two recipes are really the additions of the white wine & beef stock.

IRISH LAMB STEW
If you do not like Lamb- use Lamb - (you might wish to add more carrots and garlic and pepper)
A traditional Meal- Just right for after a night out at the pubs-and it gets better as it gets older!
Ingredients: 1/2 pound thickly sliced bacon, diced
6 pounds boneless LAMB shoulder cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
2 cloves garlic, peeled and finely chopped
1 Large Yellow Onion peeled and finely chopped
1/2 cup water 4 cups Beef Stock -canned or home-made
2 teaspoons sugar
4 cups carrots-cut into 1 inch pieces-use large manly ones!
2 large yellow onions peeled
sliced 3 pounds potatoes peeled, quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme,
whole 1 bay leaf
1 cup dry white wine
Garnish-chopped parsley

Instructions: Saute bacon in large frying pan-reserve fat and bacon. Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to color. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until veg. is tender. Check for salt and pepper before serving-top with parsley garnish before serving.

Tatania

03-03-2008, 03:33 AM

I didn't buy '06 cookbook, not because it was old hat, but because we were newbies and just didn't see it! Due to my moaning & complaining, another Diser was kind enough to send it to me! Here is that recipe.

Thanks SO Much. I know it's a lot of work to type it all out. Were there any good or unique dessert recipes?

TyRy

03-03-2008, 01:52 PM

CoLand

03-03-2008, 02:58 PM

Just a quick thank you to Lynn for starting the best thread out there:worship: and to everyone who contributes. :upsidedow

allisonswonderland

03-03-2008, 03:00 PM

I just wanted to thank you all for keeping up with this, it is awesome!

bonzie1

03-03-2008, 03:02 PM

Just a quick thank you to Lynn for starting the best thread out there:worship: and to everyone who contributes. :upsidedow

YES! YES! YES!!!

Thanks so much!:thumbsup2

flyfurby

03-03-2008, 05:37 PM

This is my all time favorite clam chowder and i don't think anyone has posted it yet. I had no idea it was as easy as asking for a recipe at disney. I'll be there next week and see if i ask but just in case anyone already has it before then i'd love to try it. thank you very much and this website rocks!!!!pirate:

Tatania

03-05-2008, 02:00 AM

Made the 7-Bean Chili from Sci Fi Diner tonight (p. 65) and was very impressed. It's very thick and the ancho chili powder gives it an interesting kick. I used two kinds of canned beans (instead of the cup of dried heirloom beans) to save time. This is one of the best chilis I've had in a while and the other 2 tasters agreed. This was accompanied by a salad with the Ginger Dressing Hawaiian (from the Tahitian Terrace in Disneyland) - an interesting dressing with a very pronounced pineapple taste.

By the way, over the weekend I made the Fish n Chips from Rose and Crown and despite the bad reviews this dish gets at the restaurant, the recipe makes a very serviceable batter. It had a good consistency and the fish tasted exactly like what you'd get at a seaside fish 'n chip shop. All my tasters liked it. I had a bag of farm potatoes that were going bad so I made the German Potato salad (from Biergarten) which is also a pretty good recipe. However, it's not as good as the potato salad my mother makes and the next time I would use fresh herbs and better quality potatoes. My father felt it was a little bland.

Tatania

03-05-2008, 02:21 AM

Epcot Food and Wine Festival 2007 cookbook.

I've already posted the 6 recipes from the first two sections (Canada and the Hops and Barley Market) . The next section is the Three Sisters Cafe hosted by the State of Oklahoma. Their recipes are: Three Sisters Soup, Seared Buffalo with Scalloped Wild Onions, Pecan Pie and Native American Peach Buckle.

Three Sisters Soup
Serves 6

1/4 cup olive oil
1 cup finely chopped red onion
1/2 cup finely chopped Poblano chili pepper
2 cups fresh corn kernels (about 2 large ears)
1 1/2 cups diced zucchini
1 teaspoon finely chopped garlic
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock
1 1/2 cups cooked pinto beans
1/4 cup Panko breadcrumbs
2 tablespoons sherry vinegar

Heat the oil in a large soup pot and sauté the onions and pepper until they are soft and translucent. Stir in the corn, zucchini, garlic, salt and black pepper. Cook for 4 minutes over medium-high heat, stirring continuously.
Add the stock, beans and breadcrumbs. Simmer for 10 minutes. Remove the soup from the heat and allow to slightly cool. Transfer 3/4 cup of the soup into a blender. With the center of the cap out of the lid, pulse the mixture until completely puréed. Add the purée back to the remaining soup and reheat over low heat. To serve, divide the soup among 6 bowls and sprinkle 1 teaspoon vinegar over each portion.

Seared Buffalo with Scalloped Wild Onions
Serves 4

12 ounces buffalo sirloin
2 tablespoons olive oil
salt and freshly ground black pepper to taste

Scalloped Wild Onions
10 ounces wild onions, peeled and sliced in half from top to bottom
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon finely chopped garlic
1/4 cup Panko breadcrumbs
1 tablespoon sherry vinegar
1/2 cup chicken stock
1/2 cup heavy cream

Cut the sirloin into 3/4" squares and thread the meat onto 8 metal skewers. In a sauté pan, heat the oil over moderate-high heat and sear the skewered meat for 2 minutes on each side. To serve, divide the scalloped onions among 4 serving plates and placed 2 skewers on top of the onions.

For the scalloped wild onions
Heat the oil in a large sauté pan over medium heat and add the onions. Stir frequently until they are light brown.
Stir in garlic and breadcrumbs and cook until they are golden. Add the vinegar and when it has evaporated, add the stock and cream. Reduce the heat and cook the onions for 10 minutes or until they are tender and the sauce coats the back of a spoon.

Native American Peach Buckle
Makes six 3" Tartlets

1 - 18 oz roll of store-bought sugar cookie dough

For Filling
1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened or at room temperature
1 egg
1 cup whole milk
1 fresh peach, peeled, pitted and puréed
2 tablespoons honey
1/2 cup pecan pieces
2 fresh peaches, peeled, pitted and cut into 1 inch chunks

Glaze
1/2 cup apricot jam
1/4 cup honey

Preheat the oven to 350°F
Cut cookie dough into 1/4" thick slices; arrange 1/6 of the slices in a tartlet mold. With floured fingers, press slices to form crusts. Repeat with remaining 5 tartlet bases. Set aside.
Mix flour, cornmeal, sugar, baking powder and salt together and slowly work in the softened butter with a fork until well incorporated with dry mix.
Add the eggs, milk, peach purée, and honey. Mix until smooth and spoon approximately 2 tablespoons of the peach filling into each tartlet shell.
Divide the peach chunks among the tartlets and set them on top of the batter. Bake for approximately 15 to 20 minutes, or until the filling is golden brown.

For the glaze, heat the apricot jam and honey in a small saucepan over medium high heat. Bring to a boil and set aside to cool for a few minutes. With a pastry brush, generously glaze the surface of the tartlets. Serve the tartlets at room temperature.

TheGoofyMama

03-05-2008, 07:50 AM

Akershus Royal Banquet Hall, Disney's Epcot

Ingredients

½ pound rutabaga
¼ pound carrots
¼ pound potatoes
1 ½ cups half and half
4 tbsp butter
½ ounce sugar
to taste salt
to taste white pepper
to taste nutmeg

Method of Preparation

Place rutabaga, carrots, and potatoes in a pan. Add water and boil until soft; pour off water. Bring half and half to a boil, add butter. Mix the vegetables in the chopper; slowly add the hot mixture of cream and butter until the rutabaga reaches the right thickness. Season to taste.

SOURCE: http://www.luxurydisneyguide.com/disneyrecipes.shtml

TheGoofyMama

03-05-2008, 07:52 AM

Coral Reef Restaurant at Disney's Epcot

32 ounces Milk
4 ounces Butter
4 ounces Flour
1 tbsp. Paprika
2 ounces Lobster or Chicken Base
1 pinch Cayenne Pepper
12 ounces Lobster Stock
2 ounces Sherry
2 ounces Lobster Meat (diced)
1/2 ounce Brandy
3 ounces Heavy Cream
1 pinch Chervil or Parsley

Heat milk, but do not boil. Melt butter and then add paprika and flour. Bake roux mixture in a 350-degree oven for approximately one hour. Heat lobster stock and sherry, then add lobster base and cayenne pepper to the lobster stock mixture. Then add the heated milk to this mixture. Add roux. Mix until it is well incorporated and thickens. Let simmer for 45 minutes to 1 hour to cook out the roux.

To finish soup, flame lobster meat in brandy, add heavy cream and allow to simmer. Add mixture to soup and whisk in. Finish with fresh chervil or parsley. Dried herbs may be used but add sooner.

SOURCE: http://www.luxurydisneyguide.com/recipe_lobstersoup.shtml

juliebrooks35

03-05-2008, 08:34 AM

greeneeyes

03-05-2008, 10:26 AM

I've just found this thread and it's fantastic. I'd certainly like to thank everyone who has taken the time to post these recipes:thumbsup2
I'm not visiting WDW again until summer 2009 :sad1: so to make the time pass easier, I think I'll get my kids to pick a different WDW restaurant every week and then I'll make a dish that restaurant would serve. Sounds like a bit of good fun that will increase my cooking ability at the same time. Result.:)

And getting the kids involved with the prep as well as the planning helps out with math & science as well as provides for a good time. My kids always loved to pick out a recipe, make a shopping list, help with the shopping and then the prep and cooking. Now as teens they can do this all themselves and I get a night off from cooking! :cool1:

quiltymom

03-05-2008, 11:19 AM

All I can say is that it is a good thing that reading these recipes is calorie-free!

wendy46001

03-05-2008, 11:28 AM

Chicken Drums Glazed with Samuel Adams Boston Lager
Epcot Food and Wine Festival, Hops & Barley Market
Serves 6

3 pounds chicken drums

FOR THE GLAZE
1 tablespoon canola oil
1 tablespoon minced shallots
1 tablespoon minced garlic
1 bottle Samuel Adams Boston Lager
1 cup chili-garlic sauce
1/4 cup rice wine vinegar
2 tablespoons brown sugar
1 tablespoon freshly ground black pepper

FOR THE BLUE CHEESE DRESSING
1/2 cup blue cheese dressing
1/4 cup heavy cream
1/2 cup finely chopped celery
Pinch of freshly ground black pepper

Preheat the oven to 375°F. Heat the oil in a large sauté pan and cook the shallot and garlic until soft. Add the beer and the remaining glaze ingredients and bring liquid to a boil. Reduce the heat and simmer until reduced by half. Remove the pan from the heat and set aside to cool.
Arrange the chicken drums in a baking dish, large enough to hold the drums in one layer. Pour the cooled beer glaze over the chicken and bake for 20 to 25 minutes, basting occasionally.
In the meanwhile, combine the ingredients for the blue cheese dressing in a small bowl. Taste for seasoning and divide the sauce among six small ramekins.
To serve, divide the drums among six plates, drizzle with a little of the glaze and place a ramekin of blue cheese dressing on the side for dipping the chicken.

This is the last of 3 recipes for the Hops & Barley Market section of the 2007cookbook.

Just wondering what they mean by chili-garlic sauce?
is it listed somewhere else?

greeneeyes

03-05-2008, 01:06 PM

Just wondering what they mean by chili-garlic sauce?
is it listed somewhere else?

Its an Asian sauce and can be bought at most grocery stores.

For example... http://www.mingspantry.com/tuonottoivie.html

wendy46001

03-05-2008, 02:31 PM

Its an Asian sauce and can be bought at most grocery stores.

For example... http://www.mingspantry.com/tuonottoivie.html

Thanks
guess i was trying to make it complicated...

Deffenm

03-05-2008, 03:49 PM

greeneeyes

03-05-2008, 04:55 PM

I made the Peanut Butter and Jelly Milkshake on Sunday for the kids and they LOVED it. My daughter asks for it everynight now. It was very easy to make but I couldn't make myself try it. I also made the Cream Cheese Mashed Potatoes from Chef Mickey's I believe. I would love to make more recipes however I am "challenged" in the kitchen. I try but I am not very good. If I read a recipe and I don't know what an ingredient is or a process I just skip it. :rotfl:

Now WDW needs to come out with a cook book for Dummies.

You just need practice. Read thru a recipe early in the day (or the night before) that way if you don't understand a part you can post and we can help you.

We love the cream cheese potatoes (they are served in quite a few places), but I can't let anybody know I put the cream cheese in. :rolleyes1

Tatania

03-05-2008, 07:47 PM

I made the Peanut Butter and Jelly Milkshake on Sunday for the kids and they LOVED it. My daughter asks for it everynight now. It was very easy to make but I couldn't make myself try it.

I'm so glad to hear someone else feels this way. I LOVE milkshakes and I like the peanut butter chocolate shakes at B & R but I can't bring myself to try that recipe. Probably cause I don't eat PB & J sandwiches either.

BTW, I'm not a naturally gifted cook either and don't feel comfortable without recipes BUT I can read and follow directions. The Disney recipes have a very high sucess rate, which is why I use them more than any other source.
Tonight I'm making the Pan Asian chicken from Kona cafe.

scrappystamper1

03-05-2008, 09:48 PM

bump

TheGoofyMama

03-08-2008, 07:40 AM

We are enjoying a beautiful blizzard today!! Can't wait to go sledding with my family!
:woohoo: :woohoo: :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:

Fruit Pizza With Granola

1 each 8-inch pre-baked pizza shell
8 ounce package of cream cheese, softened
1/4 cup favorite fruit topping
1/4 cup granola
1/4 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 together. Spread the fruit cream cheese mixture on to the cool pizza shell.
Place the granola and dried fruit on top of the fruit cream cheese mixture.
Cut pizza into six or eight pieces and serve.

Recipe By: Aimée Rivera Disney Chef

Source: FamilyFun.com

Steelersfan

03-08-2008, 10:30 AM

Has anyone been able to duplicate the wing sauce they use at the Whispering Canyon Cafe?

It is a great sauce!

Thanks

bnf2

03-08-2008, 11:43 AM

Since we are snowed in today (10 or so inches so far with more to come!) I made a big breakfast this morning. We tried the Chef Mickey's: Cheddar Breakfast Potatoes (page 75)

I'm happy to report they were a big hit! I will adjust the pepper down next time; a bit too much for our taste. We've not eaten there since 2004 so we don't remember *exactly* how they tasted, but loved them anyway!

TheGoofyMama

03-08-2008, 01:29 PM

I'm in Northern Kentucky too!

I love this weather and we are about to go out to sled.
I hope your enjoying it too.

:banana: :banana: :banana: :banana: :banana: :banana:

TheGoofyMama

03-08-2008, 01:40 PM

Boma
Animal Kingdom Lodge

Yield: 8 servings

Ingredients:

2 cups Coconut Milk
2 cups V-8 Juice
2 cups Sweet Potato, diced chunky
2 Carrots, diced chunky
1 small Onion, diced chunky
2 cups Corn Kernels
1 small Red Bell Pepper, diced chunky
2 cups Plantains, diced chunky
1 t. Red Crushed Pepper
1 small Jalapeno, sliced
2/3 cup Sugar
¼ cup Parsley, chopped
1 cup Soy Sauce
¼ cup Ginger, chopped fine/puree
1 t. Ground Turmeric, toasted
1 t. Ground Coriander, toasted
1 cup Cornstarch
½ cup Water

Method:

Heat coconut milk and V-8 Juice, soy sauce, ginger, sugar, and crushed pepper. Mix cornstarch and water together to make a slurry. Add and let simmer until stock thickens.

Add red bell pepper, potato, onion, corn, and plantain**. Let cook until vegetables are ¾ done. Add parsley and jalapeno. Adjust seasoning.

**If you are using frozen plantains, add last when you are ready to serve.

SOURCE: http://www.allearsnet.com/din/rec_plntn.htm

Joan S.

03-08-2008, 01:50 PM

Hi, I am looking for 2 recipes. The first is the Veal Shanks at Citricos. My DH and DS have had these there and keep asking me to make them!! The 2nd recipie I am looking for is a Cold Orzo Salad that I was served at the Captain's Grille(Yacht Club) in February. It was DELICIOUS :cloud9: and I would LOVE to have this recipie for Summer BBQ's. Thanks, Joan

bnf2

03-08-2008, 02:58 PM

I'm in Northern Kentucky too!

I love this weather and we are about to go out to sled.
I hope your enjoying it too.

:wave: Hi GoofyMama- I'm in Florence! We've not been out yet, but probably will in just a little while.

Glad to meet ya!

Natalie

TheGoofyMama

03-09-2008, 10:00 AM

:wave: Hi GoofyMama- I'm in Florence! We've not been out yet, but probably will in just a little while.

Glad to meet ya!

Natalie

It's good to meet you too. I am hoping to get pictures of this winter storm to share with my family in Florida. I was raised here but have lived in Florida for the past almost 30 years. They weather station was saying the last time we got this kind of snow was in 1977/78. I remember that snow storm too. We had so much fun, I was only 12 LOL

TheGoofyMama

03-09-2008, 10:07 AM

TheGoofyMama

03-09-2008, 11:59 AM

* Exported from MasterCook *

Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg
1 Cup Vegetable Oil -- (soybean if possible)
1 Teaspoon Lemon Juice
1/8 Teaspoon Garlic Powder
1/8 Teaspoon Worcestershire Sauce
1/16 Teaspoon White Pepper
Salt -- to taste
1/4 Teaspoon Prepared Dark Mustard
1/4 Teaspoon Cider Vinegar
1 Pound Shrimp -- cooked and peeled
1/3 Cup Celery -- diced
2 Tablespoons Spanish Onion -- diced
1 Small Tomato -- diced
1 Small Green Onion -- sliced
Crisp Lettuce
4 Thin Slices of Lemon or Lime

Put egg in a small stainless steel bowl and beat at high speed with
electric mixer for 3 minutes. On medium speed add oil in a slow stream.
Mixture will be like a thin mayonnaise. Add lemon juice and whip at medium
speed for 3 minutes. Gently mix in garlic powder, worcestershire, pepper,
salt, mustard and cider vinegar. Makes 1 1/4 cups. Chill until ready to
use.

If shrimp are large, cut each into 2 or 3 pieces in a 2 quart bowl. Add
diced vegetables and mix lightly.

Chill. When ready to serve, stir in dressing. Serve on chilled plate with
lettuce or in a champagne glass with lettuce. Garnish with thinly sliced
lemon or lime.

Description:
"Top of the World, Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 633 Calories; 58g Fat (81.9%
calories from fat); 25g Protein; 4g Carbohydrate; 1g Dietary Fiber; 226mg
Cholesterol; 199mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates.

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

Source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

03-09-2008, 12:00 PM

* Exported from MasterCook *

Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Pound Spinach Tortellini -- (3 2/3 cups uncooked)
1/2 Cup Vinaigrette Dressing -- (recipe on file)
1/4 Pound Pepperoni -- diced
2 Tablespoons Pimiento -- diced
1 1/2 Teaspoons Worcestershire Sauce
1/4 Teaspoon Salt
1/8 Teaspoon White Pepper
1/4 Teaspoon Garlic -- finely chopped
1 Teaspoon Prepared Brown Mustard
1 Teaspoon Fresh Basil -- chopped

Cook totellini in rapidly boiling salted water until done, approximately
10 minutes. Do not overcook. Drain and cool.

Mix Vinaigrette dressing with remaining ingredients in a 2 quart bowl. Add
colled tortellini and gently mix to blend ingedients. Cover and
refrigerate at least 6 hours before serving.

Description:
"Papeete Bay Verandah, Polynesian Village Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2 Calories; trace Fat (2.6%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 152mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fat; 0 Other Carbohydrates.

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

Source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

03-09-2008, 12:01 PM

* Exported from MasterCook *

Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Vegetable Oil
5 Tablespoons Cider Vinegar
1 Tablespoon Water
1 Hard Boiled Egg -- peeled and chopped
2 Tablespoons Parsley -- chopped
2 Tablespoons Onion -- chopped
Salt and Pepper -- to taste
1 Head Cauliflower
1/4 Cup Canned Mushrooms -- drained
1/4 Cup Pimiento -- diced and drained

Combine oil with vinegar, water, egg, parsley, onion, salt and pepper to
taste. Set aside.

Cut off outer leaves and stems of cauliflower. Separate flowers and soak
in salted cold water for 15 minutes. Drain well and cut cauliflower into
small pieces. Put into a bowl with mushrooms and pimiento. Add oil and
vinegar mixture, mixing well. Cover and chill salad in the refrigerator 24
hours, stirring occasionally, before serving.

Description:
"Papeete Bay Verandah, Polynesian Village Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 496 Calories; 55g Fat (96.6%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 49mg Sodium. Exchanges: 1/2 Vegetable; 11 Fat; 0 Other
Carbohydrates.

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

Source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

03-09-2008, 12:02 PM

* Exported from MasterCook *

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Spaghetti -- uncooked (5 ozs)
3/4 Tablespoon Vegetable Oil
3/4 Tablespoon Vinegar
1 Teaspoon Soy Sauce
1/2 Teaspoon Garlic Powder
1 1/2 Tablespoons Mayonnaise
1 Tablespoon Parsley -- chopped
1/3 Cup Green Pepper -- diced
1/3 Cup Pimiento -- diced and drained
2/3 Cup Cooked Ham -- finely chopped
Salt and White Pepper to Taste

Break spaghetti into 1/2 inch pieces. (Measure after breaking to make 1
cup). Cook in boiling, salted water for 10 minutes. Drain. Cool.

In a 6 cup bowl, mix oil, vinegar, soy sauce, garlic and mayonnaise until
well blended. Add spaghetti, parsley, green peppers, pimiento, ham and
toss lightly together. Taste and add salt and pepper as needed. Cover and
chill for about 6 hours before serving.

Description:
"Papeete Bay Verandah, Polynesian Village Resort and Top of the World,
Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
Yield:
"3 1/2 Cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 745 Calories; 39g Fat (46.4%
calories from fat); 28g Protein; 73g Carbohydrate; 3g Dietary Fiber; 59mg
Cholesterol; 1657mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean
Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.

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

Source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

03-09-2008, 12:03 PM

* Exported from MasterCook *

Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Cooked Tiny Bay Shrimp
2/3 Cup Celery -- chopped
1/4 Cup Mayonnaise
1 Tablespoon Worcestershire Sauce
1 Tablespoon Lemon Juice
Salt and White Pepper -- to taste
Lettuce Cups
Lemon Wedge
Fresh Parsley

If shrimp is frozen, defrost completely.

Allow shrimp and celery to drain well. Mix mayonnaise with worcestershire
sauce and lemon juice. Add to drained shrimp and celery and toss lightly
to blend. Taste and add salt and pepper as needed. Serve in lettuce cups.
Garnish with lemon wedge and parsley.

Description:
"Papeete Bay Verandah, Polynesian Village Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 106 Calories; 12g Fat (92.5%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
5mg Cholesterol; 132mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates.

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

Source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

03-09-2008, 12:04 PM

* Exported from MasterCook *

Recipe By :Walt Disney World
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound (36 to 40) Shrimp -- cooked,drained, shelled and
deveined.
1/2 Cup Celery -- finely chopped
1 Tablespoon Onion -- finely minced
1 1/2 Tablespoons Worcestershire Sauce
1/2 Teaspoon Granulated Garlic
1 Teaspoon Hatco Seasoning Powder -- or other similar product
1/2 Cup Mayonnaise
3 or 4 Lettuce Cups
3 or 4 Lemon Wedges

Mix shrimp with celery and onion. Combine worcestershire sauce, garlic and
hatco seasoning powder with mayonnaise and mix well. Gently stir into
shrimp and vegetables. Chill, covered in the refrigerator for 2 hours.
Serve in lettuce cups and garnish with lemon wedges.

Description:
"Liberty Tree Tavern, Liberty Square, Magic Kingdom"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 275 Calories; 31g Fat (95.2%
calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 13mg
Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1/2
Fat; 0 Other Carbohydrates.

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

Source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

03-09-2008, 12:05 PM

* Exported from MasterCook *

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Dairy Sour Cream
3/4 Cup Mayonnaise
1/2 Cup Apple Cider
1/2 Cup Sugar
1/8 Teaspoon Tabasco Sauce
2 Tablespoons Apple Cider Vinegar
1/2 Teaspoon Salt
1/4 Teaspoon White Pepper
1/8 Teaspoon Yellow Food Coloring -- if desired
4 Teaspoons Lemon Juice
3 Tablespoons Walnuts -- chopped

Mix together sour cream and mayonnaise. Slowly add apple cider until
blended. Stir in sugar and add remaining ingredients, stirring to blend
well. Chill. Refrigerate and unused portion.

Description:
"Walt Disney World"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
Yield:
"2 Cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1781 Calories; 154g Fat (72.8%
calories from fat); 8g Protein; 121g Carbohydrate; 2g Dietary Fiber; 58mg
Cholesterol; 2012mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1 Fruit; 14 Fat; 6 1/2 Other Carbohydrates.

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

http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

03-09-2008, 12:06 PM

* Exported from MasterCook *

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Good Sized Pieces Fresh Ginger Root -- abt 2 oz
1 Medium To Large Onion -- cut in quarters
3 Cups Vegetable Oil
1 Cup Vinegar
1 3/4 Cups Soy Sauce
1 1/2 Tablespoons Tomato Paste
1/4 Lemon
1 Medium Garlic Clove
1 3/4 Cups Water

Soak ginger root in cold water for a few minutes to make it easier to
remove outer skin.

Divide ingredients in half and process each half in food processor with
steel blade until smooth. Combine both halves. Refrigerate.

Description:
"Mitsukoshi Restaurant, Japan Showcase, EPCOT Center"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
Yield:
"2 Quarts"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6110 Calories; 655g Fat (94.1%
calories from fat); 27g Protein; 64g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 29013mg Sodium. Exchanges: 11 Vegetable; 0 Fruit; 131 Fat; 1
Other Carbohydrates.

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

http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

03-09-2008, 12:09 PM

Lot more of these recipes to come, I am transcribing the entire book "Cooking with MICKEY around our world" 1986 edition.

Joan S.

03-09-2008, 12:29 PM

Hi Joan,
You can request those recipes from this link.

Good Luck!

https://secure.disney.go.com/wdw/contact/contactUs

Thank You for the link, I just e-mailed WDW requesting both! Joan

TheGoofyMama

03-09-2008, 12:35 PM

Thank You for the link, I just e-mailed WDW requesting both! Joan

Your welcome, I hope you get them quickly.

apostolic4life

03-09-2008, 01:28 PM

where is lynninpa??? :confused3 Our thread creator seems to be MIA. I hope you are well lynninpa!!! Hope to hear from you soon! :hug:

:thumbsup2

Camp Rd. Lady

03-09-2008, 06:03 PM

Tatania, I can't seem to find the recipe you made. Thanks!

GabbyMom

03-09-2008, 10:51 PM

Tatania

03-10-2008, 02:03 AM

Tatania, I can't seem to find the recipe you made. Thanks!

The recipe wasn't posted here but is in the Cooking with Mickey Vol. 2 cookbook. I'm happy to transcribe any recipes you might want from that book and the offer is still open to transcribe the ones I listed from Raglan Road in a previous thread IF there is anyone interested.

FISH' N' CHIPS
Rose & Crown Pub & Dining Room, United Kingdom EPCOT Center
Yield: 6 servings

3 pounds white-flesh fish, boneless (cod, snapper, haddock, grouper)
1 cup lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable seasoning
Batter (recipe follows)
Oil for frying
Chips (French fries), fresh or frozen, cooked
Malt vinegar

Cut fish into fingers about 2 ounces each and place in a glass or stainless steel pan. Mix lemon juice with Worcestershire sauce, salt, pepper, and vegetable seasoning. Pour over fish and marinate in refrigerator for 1 hour, turning every so often to coat fish.
Prepare batter.
Remove fish from marinade, drain, dip in batter and fry in hot oil for about 5 minutes, turning to brown both sides, if necessary. Remove from oil and drain on papertowels.

Serve with chips and malt vinegar.

BATTER:
3/4 cup cornstarch
2 2/3 cups flour
1 teaspoon salt
3 teaspoons sugar
1/8 teaspoon white pepper
1 3/4 cups water
2 egg yolks
1/3 cup flat beer
2 teaspoons baking powder

Mix cornstarch, flour, salt, sugar, and pepper.
In a separate bowl, beat water, egg yolks, and beer together with a whisk and slowly add dry ingredients. Continue to mix with whisk until mixture is smooth. Stir in baking powder. Makes enough batter to coat 3 pounds of fish.

Cooks Note: I found 1 lb. of fish was plenty for 5 servings, so the 3 lbs. they suggest would be huge 1/2 lb. servings per person. My oil was heated to approximately 325° - which is about right.

Tatania

03-10-2008, 02:09 AM

I made the Pan Asian Noodles (p. 68) this weekend and just wanted to report that the recipe is excellent. I made it with half shrimp/half chicken and can highly recommend it.

http://www.elegancefabrics.com/images/PanAsian.jpg

where is lynninpa??? Our thread creator seems to be MIA. I hope you are well lynninpa!!! Hope to hear from you soon!

Llyninpa: I'm also getting concerned because we've not heard from you for so long and hope that you are OK. Hopefully you'll check in soon and let us know what's up. You did such an amazing job on the index updates!

Tatania

03-10-2008, 02:12 AM

I don't have the recipe for them, but does anyone have the recipe for the honey ginger chicken wings from the Concourse Steak House?

I read on the podcast blog that Pete loves them, I thought giving him the recipe would be nice.

I know with the restraunt closing soon the chances are slim but i wanted to try.

Thanks in advance
Vicky

THis recipe is from the Disney affiliated Family Fun website. They are most likely not the ones from the Concourse Steak House but you could give it a try. I would write WDW quickly with the request before the restaurant closes.

Honey Ginger Garlic Chicken Wings
Makes 4 servings

3 tbsp. honey
1/3 cup soy sauce
2-3 tbsp. vegetable oil
4 cloves garlic
2 tsp. minced ginger
2-1/2 pounds chicken wings

Step 1
In a bowl, combine the honey and soy sauce with 1/2 cup water. In a wok, heat a few tablespoons oil. Stir-fry the garlic and ginger for 30 seconds; then add the wings and cook until they are brown, about 5 minutes. Add more oil if necessary.

Step 2
Add the soy mixture to the pan and turn down the heat to simmer. Cover and cook 20 minutes, or until wings are cooked through. Stir occasionally. Remove lid, turn up heat and stir-fry the wings while the sauce is reduced to a glaze.

Tatania

03-10-2008, 02:16 AM

Lot more of these recipes to come, I am transcribing the entire book "Cooking with MICKEY around our world" 1986 edition.

I wanted to let you know how much I appreciate you doing this as this is the one Disney cookbook I don't have in my collection. I'm looking forward to the dessert section! :goodvibes :goodvibes

Tatania

03-10-2008, 03:30 AM

http://www.elegancefabrics.com/images/StrawberryAppleCrumble_Raglan.jpg

Marie's Strawberry and Apple Crumble
Raglan Road Pub and Restaurant, Pleasure Island (Chef Kevin Dundon)
Serves 6

300 g/11 ounces sugar pastry (recipe below)
1 egg yolk beaten with 2 1/2 tablespoons water
8 ounces apples, peeled, cored and cut into slices (such as Granny Smith or Coxes)
8 ounces strawberries, hulled and halved, if large
3 tablespoons caster sugar
finely grated rind and juice of 1small orange
2 tablespoons plain flour
2 tablespoons wholemeal flour
1/4 teaspoon baking powder
2 tablespoons dark muscovado sugar
1 ounce blanched almonds, finely chopped
1 teaspoon fine pinhead oatmeal
1 oz/1/4 stick butter, cut into cubes
Crème fraîche, to serve

Divide the sugar pastry into 6 pieces and used to line 6 X 4 " individual tartlet tins that are 1 1/2" deep. As this pastry is so short you may find it easier to press it into the tins in an even layer, using the tips of your fingers rather than rolling out. Arrange on a large baking sheet and chill for at least 15 minutes to allow the pastry to rest.
Preheat the oven to 350°F. Line each pastry case with a circle of non-stick parchment paper that is first crumpled up to make it easier to handle. Fill with baking beans and bake for about 15 minutes until the pastry cases look 'set', but not colored.
Carefully remove the paper from the pastry cases, then brush the insides with the egg wash to form a seal. Place in the oven for another five minutes or until the bases are firm to the touch and the sides are lightly colored. Remove from the oven and leave until cool enough to handle, then carefully take out of the tins and leave to cool completely on a wire rack.
Reduce the oven temperature to 325°F. Place the apples and strawberries in a pan with the caster sugar, orange rind and juice. Bring to a simmer, then cover and cook gently for 5 minutes until the fruits are tender but still holding their shape. Remove from the heat and leave to cool.
Sift the plain and wholemeal flour into a bowl with the baking powder, then tip the residue from the sieve back into the bowl. Stir in the muscovado sugar, almonds and oatmeal. Rub in the butter until the mixture resembles breadcrumbs. Divide the cooled fruit mixture among the pastry cases and sprinkle the crumble on top. Arrange on a large baking sheet and bake for another 20 - 25 minutes until the crumble topping is crisp and golden brown.
To serve, arrange the crumbles on serving plates (warm or cold), and using 2 dessert spoons dipped in hot water, add a quenelle of crème fraîche to each one.
Note: Apples can be replaced with blueberries or rhubarb.

Sugar Pastry
Makes about 1 lbs. 6 oz.

5 oz/1 1/2 sticks butter, softened
5 oz/1 cup plus 2 tablespoons icing sugar, sifted
2 egg yolks, beaten
1 1/4 tablespoon cream
2 1/3 cups plain flour, sifted plus extra for dusting

To make the pastry, gently cream the butter and sugar in a bowl until pale and fluffy. Slowly add the egg yolks, mixing well after each addition. Stir in the cream and then tip in the flour and mix to a smooth paste. Cover with cling film and leave to rest for at least 4 hours or overnight is best in the fridge. Use as required or freeze down into portions.
To use, leave to thaw at room temperature for 2 hours or overnight in the fridge. Use plenty of flour to roll the pastry out on the work surface though this pastry is so short, it is very difficult to roll out. It’s easier to press into tartlet tins with your fingers.

Note: Though this recipe is straight from Kevin's cookbook the crumble topping measurements seem too little. The Food Network had a similar recipe from his restaurant in Las Vegas by way of comparison. The picture doesn't look like the Raglan Road recipe but the seem to have more topping.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26365,00.html

Tatania

03-10-2008, 03:45 AM

1 Teaspoon Hatco Seasoning Powder -- or other similar product
What exactly is this and what can be substituted? I don't see it on the web.

greeneeyes

03-10-2008, 08:08 AM

What exactly is this and what can be substituted? I don't see it on the web.

I did a search and all I could find was that Hatco is a restaurant supply company. I went back and reviewed the recipe and the best I can come up with is something like Old Bay seasoning which is used in a lot of seafood recipes. You can use it when you are cooking the seafood or in sauces afterwards. Thats the best I can come up with. :confused3

TheGoofyMama

03-10-2008, 09:42 AM

I wanted to let you know how much I appreciate you doing this as this is the one Disney cookbook I don't have in my collection. I'm looking forward to the dessert section! :goodvibes :goodvibes

Your very welcome!! I will send more as I get them typed.

:flower3:

TheGoofyMama

03-10-2008, 09:44 AM

What exactly is this and what can be substituted? I don't see it on the web.

I'm clueless, I've never heard of Hatco before I typed up the recipe.

I wonder if it's like an old bay?

:rolleyes1

TheGoofyMama

03-10-2008, 10:28 AM

TheGoofyMama

03-10-2008, 10:50 AM

* Exported from MasterCook *

Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Boneless, Skinless Chicken Breast
1 Cup Mayonnaise
2 Tablespoons Peach Juice
1/2 Cup Heavy Cream -- whipped
Salt and White Pepper -- to taste
2 Cups Canned Peaches -- diced and drained, reserve juice
Lettuce or Romaine
Lime

Poach chicken breasts in 2 cups lightly salted water until tender, about
25 to 30 minutes. Cool and cut into medium pieces. Blend mayonnaise and
peach juice until smooth in a 1 1/2 quart bowl. Fold in whipped cream and
season to taste with salt and pepper. Add diced chicken and peaches and
gently stir until blended. Chill

Serve on lettuce or romaine and garnish with lime wedge.

Description:
"Top of the World, Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 596 Calories; 58g Fat (81.7%
calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 60mg
Cholesterol; 332mg Sodium. Exchanges: 1 1/2 Fruit; 0 Non-Fat Milk; 6 Fat.

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

source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

03-10-2008, 11:00 AM

* Exported from MasterCook *

Recipe By :Walt Disney World
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 Cup Mayonnaise
1 Tablespoon Pineapple Juice
3/4 Teaspoon Lemon Juice
1/8 Teaspoon Celery Seed
1/2 Tablespoon Crushed Pineapple
1 Tablespoon Evaporated Milk or Light Cream
1 Tablespoon Cider Vinegar
1 Tablespoon Sugar
1/2 Teaspoon Prepared Mustard
1/16 Teaspoon White Pepper
1 Medium Head of Cauliflower
1/4 Cup Cheddar Cheese -- shredded
3 Tablespoons Bacon Bits
Tomato Roses
Green Onions
Celery Leaves

Mix together mayonnaise, pineapple and lemon juices, celery seed, crushed
pineapple, evaporated milk or light cream, vinegar, sugar, mustard and
white pepper. Chill well.

Separate cauliflower into small florets and soak in ice water for several
hours. DRain well and combine with mayonnaise mixture, cheese and bacon
bits, tossing lightly. Garnish with tomato roses, green onion fans and
celery leaves.

Description:
"Top of the World, Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 219 Calories; 23g Fat (89.0%
calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 14mg
Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 2 Fat; 0 Other Carbohydrates.

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

source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

TheGoofyMama

03-10-2008, 11:11 AM

* Exported from MasterCook *

Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1 Cup Mayonnaise
1 Teaspoon Curry Powder -- or more to taste
3/4 Teaspoon Dry Mustard
1 1/2 Tablespoons Half and Half
Salt and White Pepper -- to taste

Dressing: Mix all ingredients together and chill, covered, overnight.
Makes 1 cup.

NOTE: Omit half and half to use dressing as a vegetable dip.

Vegetables:
Prepare 3 cups crisp raw vegetables using broccoli or cauliflower, cut in
small florets, sliced zucchini or yallow squash, mushrooms (quarter, if
large), whole cherry tomatoes or others of your choice. Wash, dry and
chill well. Blanch broccoli and cauliflower 1 or 2 minutes in boiling
water and chill immediately in ice water, if desired.

Description:
"Garden Gallery, The Disney Inn"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 405 Calories; 48g Fat (98.6%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 21mg
Cholesterol; 315mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

disney54us

03-10-2008, 12:53 PM

Hi, I was wondering the same?? Where is Lynninpa? Hope you are well and check back in soon. Just received The DVC mag and they always put a recipe in each issue, will check the index and post if we don't have it.

TheGoofyMama

03-10-2008, 01:11 PM

Epcot International Food and Wine Festival 1998

B R A Z I L

PASTELES
Serves: 4 people
3/4 cup Flour
4 tblsp. Butter
2 tblsp. Lard
1 3/4 tblsp. Water
1/2 tsp. Salt

METHOD:
Put flour into a bowl and cut in butter and lard until the mixture
resembles coarse meal. Add three fourths of the water and the salt.
Mix to form a soft dough, adding more water if needed. Form into a
flat cake and wrap in plastic. Chill at least 20 minutes. Roll dough
out to 1/16 inch thickness. Cut into circles. Spoon desired filling onto
dough circles, fold to form half-moon shapes. Bake at 400º for about
20 minutes.

Pasteles can be filled with roasted vegetables, meats, or fruits.

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 01:13 PM

Epcot International Food and Wine Festival 1998

C A N A D A

PORK TOURTIÈRE PIE

Makes six servings
1 1/2 pounds Ground Pork
3 tblsp. Vegetable Oil
1 Large Onion, chopped
2 Cloves of Garlic, minced
1/4 tsp. Salt
1/4 tsp. Black Pepper
2 each Celery stalks, chopped
2 each Carrots, chopped
1 each Potato, cooked and diced
Nutmeg, to taste
9 inch pie shell, with extra dough to
cover top
1 each Egg
1 tblsp. Cornstarch
11/4 cup Beef Stock In a large pan brown the meat in oil over high heat. Add the

onion
and garlic. Sauté until translucent. Add the celery and carrot.
Season with salt, pepper and nutmeg. Add the beef stock, cover
and simmer for 20 minutes. Dissolve the cornstarch in 1/3 cup cold
water. Add the cornstarch mixture to the pan and mix until thick.
Remove from pan, refrigerate until cool. Add mixture to the pie
shell. Cover with other piece of pie dough. Cut slits in top and
bake at 450° for 30 minutes

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 01:16 PM

Epcot International Food and Wine Festival 1998
C A N A D A
MAPLE FUDGE WITH WALNUTS
Serves: 4 people
2 cups Sugar
1/2 cup Milk
3 tblsp. Maple Butter
1 tsp. Light Corn Syrup
1/2 cup Walnuts, roughly chopped
2 tblsp. Butter
1 tsp. Vanilla Extract METHOD:
In a pot, put the sugar, milk, maple butter, and corn syrup. Bring the
mixture to a boil and with a candy thermometer cook the mixture to
235º. Remove from the heat and add the butter and vanilla. Let
cool to 110º, do not mix. Once it reaches 110º, add the walnuts
and beat vigorously until the fudge loses its gloss and gets thick. Pour
mixture into a dish lined with plastic wrap. Let cool until hard, turn
out onto a cutting board and cut into squares.
http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 01:17 PM

Epcot International Food and Wine Festival 1998
C H I N A
BEIJING LAU BIN
Serves: 4 people
Filling:
1/2 lb. Ground Beef
Seasoning for Filling:
2 tblsp. Sesame Oil
2 tsp. Sugar
3/4 tsp. Salt
1/4 tsp. Pepper
1/3 lb. Chopped green onions

Skin:
1 lb. Flour
1/2 cup Warm Water
Preparation:
1) Filling: Mix ground beef with seasoning and chopped green
onion. Set aside.
2) Skin: Mix flour and water together in a large bowl. Mix well.
Let sit for at least one half hour. Divide dough into 3 equal portions.
Roll out one portion with rolling pin to form a circle of 10 to
12 inches in diameter.

3) Divide filling into 3 equal portions. Spoon 1 portion of filling in
the center of the dough circle. Moisten the outer edge of the
dough. Pinch together the edge to form a pouch and the filling is
totally enclosed in the dough. Carefully use the palm of your hand
to flatten the pouch. Dust with flour and use rolling pin to flatten
the pouch into a circle 10 to 12 inches in diameter.

4) Heat enough oil to lightly coat a flat frying pan. Place the lau
bin in the frying pan. Pan fry each side for approximately 3 to 4
minutes or until the skin is golden brown. Cook both sides of the
lau bin.

5) Serve by cutting the lau bin as you would a pizza.

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 01:18 PM

Epcot International Food and Wine Festival 1998
C H I N A
COLD SESAME NOODLES
Serves: 4 people
4 oz. Egg Noodles
4 oz. Napa Cabbage, shredded
4 oz. Red Peppers, shredded
4 oz. Snow Peas, shredded
For Sauce
2 oz. Peanut Butter
2 oz. Sesame Paste
1 oz. Vegetable Oil
1 oz. Chicken Base mixed
with 1/2 cup water
1 oz. Fresh Ginger Juice
1 oz. White Vinegar
1 oz. White Sugar
1 oz. Soy Sauce
1/2 oz. Garlic, chopped
Salt and Pepper to taste
METHOD:
Boil egg noodles until soft, drain, and leave in the refrigerator to
cool. Mix all the sauce ingredients together until well blended.
When ready to serve, top egg noodles with shredded vegetables,
and then top with sauce

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 01:20 PM

Epcot International Food and Wine Festival 1998
C H I N A
DIM SUM
Serves: 6 people
Filling:
1 lb. Ground pork (or beef)
Seasoning for Filling:
6 tblsp. Sesame Oil
2 tsp. Sugar
3/4 tsp. Salt
1/4 tsp. Pepper
1 lb. Napa Cabbage
1/3 lb. Chopped Green Onions

Wonton Skin:
50 pc. Prepared wonton skin

Preparation:
1) Filling: Mix ground pork with
seasoning and put aside. Chop napa
cabbage until fine. Mix the chopped
cabbage with 1 t. salt and let sit for
10 minutes. Squeeze out excess liquid
from the cabbage. Mix the cabbage,
chopped green onion, and pork well.

2) Divide the filling into 50 equal
portions. Spoon 1 portion of filling in
the center of a wonton skin. Diagonally
fold the skin and filling to form a
triangle.
Moisten the edges and use index finger and thumb to bring sides
together. Moisten the 2 points of the triangle and pinch them
together to form a semi-circle.
3) Cooking the wontons: Bring 10 cups of water to a boil and add
the wontons. Stir to prevent wontons from sticking together. Add
in a cup of cool water. Turn heat to medium and cook wontons for
6 minutes.

4) Strain and serve with a dipping sauce on the side.

Dipping Sauce:
1 tblsp. Sesame Oil
1/4 cup Hot Bean Paste
3 tblsp. Soy Sauce
1 tblsp. Vinegar
1/4 cup Water

Heat sesame oil in a wok and add the remaining ingredients, mixing
thoroughly. Simmer and stir for about two minutes, until the
sauce thickens.

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 01:20 PM

Epcot International Food and Wine Festival 1998
EASTERN MEDITERRANEAN
BEEF SHAWARMAH
Serves: 4 people
8 oz. Gyro meat, cooked
2 each Pita Bread, cut in half
Onion Marinade:
2 oz. Onion, diced
2 tblsp. Lemon Juice
2 tblsp. Olive Oil
1/4 tsp. Cumin
Dash of Salt
Mix marinade ingredients together and serve.

http://pages.prodigy.net/stevesoares/food.htm

disney54us

03-10-2008, 01:29 PM

Golden Chanterelle and Morel Mushroom Soup
Courtesy of Jiko Chef Brian Piasecki

Recipe serving size: 1 gallon

Soup Ingredients
1/3 cup dried morel mushrooms
3/4 cup golden chanterelle mushrooms
3/4 cup portabello mushrooms
3/4 cup celery, rough chopped
3/4 cup leeks, rough chopped
3/4 cup raw carrots
3/4 cup sweet onions
1/2 teaspoon parsley, chopped
1/4 teaspoon thyme, chopped
1 1/4 quarts vegetable stock
1 1/4 quarts heavy cream
1 tablespoon olive oil
1/3 stick whole butter
Kosher salt and fresh ground pepper to taste
As many toasted pumpkin seed as you'd like as a garnish

Soup steps:
1. Reconstitute (fancy word for soak) the morel mushrooms in hot water for 30 mins. the day before you prepare the soup. Drain thoroughly, rinse well and dry. Store in an air-tight container in your refrigerator.

2. When you're ready to prepare the soup, remove and discard the stems from the portabello mushrooms and toss with half of the olive oil. Add salt and pepper to taste, and dry the coated mushrooms on a baking sheet in a 350 degree oven for 20 minutes.

3. Clean the golden chanterelle mushrooms and save some of the small ones for a fancy garnish.

4. Roast the sweet onions in a baking pan in a 350 degree oven for 20 minutes or until nicely caramelized (fancy word for brown and limp, which doesn't sound nearly as tempting as caramelized).

5. Wash and rinse the celery, leeks and carrots before cutting into small pieces.

6. In a large saucepan, heat the butter and remaining olive oil on the stove over medium heat until the butter starts to slightly bubble. Add the celery, leeks and carrots and saute over medium to medium-high heat for about 10 minutes. Add the portabello, golden chanterelle and morel mushrooms, as well as the onions, thyme and vegetable stock. Simmer for one hour, add the cream and simmer for another hour.

7. Bur mix (fancy term for using one of those cool hand-held stick blenders) the pot, then finish in a standard blender before adjusting the seasoning with salt and pepper to taste.

8. Serve garnished with toasted pumpkin seeds, those golden chanterelle mushrooms you set aside earlier (you may saute those if you wisH) and truffle whipped cream. recipe below.

Truffle Whipped Cream

6 ounces heavy cream
1/2 ounce truffle oil
Kosher salt and fresh ground pepper to taste

1. Whip heavy cream in an electric mixer set on high speed, and add salt and pepper to taste.

2. When the mixture starts to thicken, add the truffle oil and continue beating until light and fluffy.

joanie123

03-10-2008, 02:07 PM

TheGoofyMama

03-10-2008, 03:58 PM

TheGoofyMama

03-10-2008, 03:59 PM

Epcot International Food and Wine Festival 1998
EASTERN MEDITERRANEAN

HUMMUS
Serves: 4 people
Hummus Ingredients
10 oz. Garbanzo Beans
1 clove Garlic, quartered
11/3 tblsp. Sesame Tahini Paste
1 tblsp. Lemon Juice
Dash of Salt

METHOD:
Put garbanzo beans with one third of liquid from the beans in food
processor or blender. Add remaining ingredients and process until
smooth. Add additional salt and lemon juice if desired.

source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 04:01 PM

Epcot International Food and Wine Festival 1998
EASTERN MEDITERRANEAN

TABBOULEH
Serves: 4 people
Tabouli Ingredients
3 bunches Parsley, chopped
1 each Tomato, finely chopped
1/2 cup Cracked Wheat, soaked
METHOD:
Combine all ingredients and season with:
2 tblsp. Lemon Juice
1 tsp. Salt

source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 04:02 PM

Epcot International Food and Wine Festival 1998
F L O R I B B E A N

JERKED PORK WITH SPICY PINEAPPLE SAUCE
Serves: 4 people

Pork Marinade
1 lb. Pork Meat
4 tblsp. Sour Orange Juice
1/2 tsp. Chile Habanero (chopped)
1/4 tsp. Black Pepper
1/2 tsp. Brown Sugar
2 tsp. Jerk Spice
1 tsp. Garlic, chopped
1 tblsp. Vegetable Oil
1/2 tsp. Salt
8 each Wood Skewers
1 each Green or Red Bell Pepper
1 each Spanish Onion
1/2 each Pineapple (fresh)

METHOD:
In a mixing bowl, add all the ingredients and stir.
Cut the pork meat into 1/2 inch pieces. Add the
pork with all ingredients and place in the refrigerator
for a least 2 hours. Cut the green or red
pepper, onion and pineapple in 1/2 inch pieces for
each brochette. Assemble the brochettes: four
pieces or pork, two pieces of onion, two pieces of
pineapple and one piece of green or red bell pepper
inserted on a wooden skewer.

Pineapple Sauce
1 lb. Pineapple
2 each Chile Guajillo
2 each Chile Ancho
1 tsp. Garlic, chopped
1/2 cup White Wine
1 cup Brown Sugar
1/2 tsp. Allspice
1/3 cup Flour
1/2 gallon Water
1/3 cup Vegetable Oil
1/2 tsp. Salt

METHOD:
Remove stems and seeds from the peppers and place
in medium size pot. Put 1/2 gallon of water, add the
prunes and peppers, simmer for 15 minutes. Blend
well with all the other ingredients. In a medium size
skillet put 1/3 cup oil. When oil is hot, add flour and
let the mixture simmer for 10 minutes.

source: http://pages.prodigy.net/stevesoares/food.htm

disney54us

03-10-2008, 04:29 PM

:cheer2: :cheer2: :cheer2: :cheer2:

Oh my goodness, this sounds so delicious!

Thanks for sharing it :flower3:

Not a problem, and thank you for all you've posted. Do your wrist hurt yet from all that typing?
Tatianna, didn't get through to my contact, but I'm working on it. She's off on Monday's

Tatania

03-10-2008, 04:50 PM

Anyone have the recipe for the bread served for the Spirit of Aloha meal? I seem to remember it being some type of pineapple bread, but it doesn't look like the recipe under Ohanas Pineapple Bread in this thread. Can anyone confirm they are different?

Hi Joanie,

Are you sure it was pineapple? The bread recipe I got from 'Ohana has banana in the loaf and they might use the same bread. Is this is what you had?

Dinner Bread
'Ohana, Polynesian Resort
Yield: Two 8 oz loaves

1 ripe banana (crushed)
3 Tbsp. sugar
1 cup high gluten flour (self-rising bread flour)
4 tsp. shortening
1 egg yolk
3 Tbsp. powdered milk
1/4 tsp. salt
2 Tbsp. yeast
4 Tbsp. water
1/2 cup buttermilk

Place banana, egg yolk, water, shortening, salt, sugar, flour, powdered milk, and yeast in a mixing bowl; mix on 1st speed for two minutes and then on 2nd speed until dough pulls away from sides of the bowl.
Dust sides of bowl with flour so dough does not stick. Let rise to top of bowl.
Cut dough into two pieces and roll tightly into loaf shape.
Place three horizontal cuts on top of loaf and let rise until doubled in size.
Bake at 325 until golden brown. Remove and brush with melted butter.
Serve warm.

Tatania

03-10-2008, 04:56 PM

Not a problem, and thank you for all you've posted. Do your wrist hurt yet from all that typing?
Tatianna, didn't get through to my contact, but I'm working on it. She's off on Monday's

I'm trying again today to get a corrected cornbread recipe from the Yacht Club. It takes persistence, LOL.

Was the Chanterelle recipe from the DVC mag? It sounds amazing and I want to make it when chanterelles are in season. I have friends who pick them in our forests.

Tatania

03-10-2008, 05:06 PM

[QUOTE=Tatania;23703182]The recipe wasn't posted here but is in the Cooking with Mickey Vol. 2 cookbook. I'm happy to transcribe any recipes you might want from that book and the offer is still open to transcribe the ones I listed from Raglan Road in a previous thread IF there is anyone interested.

Tatania,
I would like to see the Raglan Road recipes. If possible could you cross post to the WDW yahoo group too?
:banana: :banana: :banana:
Thanks
:banana: :banana: :banana:

I can't remember if I posted these two yet. Llyn - we NEED you... please come back as the index is falling behind :) Let us know if you're OK? :faint:
I think I sent both of these to the Yahoo group.

http://www.bellafabrics.com/Images/CreamPot.jpg

Baileys Coffee Cream Pots
Raglan Road, Downtown Disney
Serves 4

1 1/3 cups cream
5 tablespoons Bailey's Irish cream
1/4 cup freshly brewed espresso, cooled
9 ounce (250 g) carton mascarpone cheese
2 1/2 tablespoon sifted icing sugar, plus extra for dusting
cocoa powder, for dusting

For the shortbread cookies

1 1/2 cups plain flour, plus a little extra
pinch salt
1 stick (4 oz) butter, at room temperature
1/4 cup caster sugar
1 egg
Optional - chocolate curls and spun sugar corkscrews, to decorate

Whip the cream in a bowl until soft peaks have formed. Place the Bailey's Irish cream in a bowl with the espresso, mascarpone cheese and icing sugar. Beat until well combined, then fold in the cream. Divide between 4 X 7 fluid oz ramekins or cups and chill for at least 2 hours, or overnight if convenient.

To make the shortbread cookies, preheat the oven to 350°F. Sift the flour and salt into a bowl and set aside. Cream the butter and sugar in a separate bowl until pale and fluffy. Slowly beat in the egg and then worked in the sifted flour until you have achieved a fairly soft dough.
Knead the dough lightly on a lightly floured work surface, then roll out to 1/4" thickness. Using a heart-shaped cutter, stamp out cookies, and then arrange them on nonstick baking sheets. Bake for 8 to 10 minutes until cooked through and lightly golden. Leave to cool for 5 minutes, then transfer to a wire rack and leave to cool completely.

To serve, arrange the Bailey's Cream Pots on serving plates and decorate with chocolate curls and spun sugar corkscrews. Add the shortbread biscuits and dust lightly with icing sugar and cocoa powder.

Sugar corkscrew: To make spun sugar corkscrews, place 1/2 cup caster sugar in a heavy-based pan over a low heat and heat gently to dissolve. Bring to a boil and boil fast until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking. When the caramel is rich golden brown, dip the base of the pan into a sink of cool water to prevent further cooking. Using a clean, small metal spoon and a knife-sharpening steel, dip the spoon into the caramel and lift it out again, then twist it around the steel to create some corkscrews. Use within one hour.
Chocolate curls: place 3 ounces of plain chocolate (at least 50% cocoa solids) in a heatproof bowl set over a pan of simmering water and heat gently until the chocolate has melted. Remove from the heat and stir in an additional 1 oz of chocolate. Continue to stir until the chocolate is smooth and glossy. This will help temper the chocolate. Pour the chocolate onto a very cold marble slab and allow to set at room temperature. If you put it in the fridge the chocolate will lose its wonderful sheen. Using a large sharp knife, pare long curls off the surface of the hardened chocolate, carefully adjusting the angle of the knife as you work.

Note: I've made this recipe twice (minus the cookies), and it's fantastic. The second time I used Baileys Caramel Cream and liked it even better. This tastes as luscious as it looks.

http://wdwnews.com/assets/images/printable/1018AV_1009ND_3670.jpg

Keen Eye for Shepherds Pie
Raglan Road Pub and Restaurant (Chef Kevin Dundon)
Yield: 4 mini shepherd's pies

1 shallot
1 teaspoon caster sugar
1 pound potatoes, well scrubbed
1 1/4 Tbsp olive oil
1 small onion, finely chopped
1 small leek, finely chopped
1 small carrot, finely chopped
1 garlic clove, crushed
8 ounces lean minced lamb
1 1/4 Tbsp tomato purée
1/4 stick (1 oz) butter
2 tsp herb oil (recipe below)
salt and freshly ground black pepper
fresh thyme leaves, to garnish

Preheat the oven to 350°F. Cut the shallot in half and then cut into thin slices lengthways, leaving the root intact. Arrange the slices on a non-stick baking sheet and sprinkle with the caster sugar. Bake for 5 minutes until lightly golden caramelized. Remove from the heat and leave to cool completely.

Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes or until completely tender when pierced with the tip of a sharp knife. Drain in a colander and peel the potatoes while they are still hot.

Meanwhile, heat the olive oil in a pan. Add the onions, leeks, carrot and garlic and sauté for 3 - 4 minutes until just beginning to soften but not color. Stir the minced lamb into the pan and cook for 3 - 3 minutes until browned., breaking up any lumps with the back of a wooden spoon. Stir in the tomato purée and cook gently for another 10 minutes until completely tender. Season to taste and keep warm or reheat as needed.
Push the cooked peeled potatoes through a potato ricer or a sieve, using a spatula. Quickly heat the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.

To serve, spoon than mince mixture into 2 1/2 inch ring moulds set on warmed serving plates. Carefully remove the molds. Using two dessert spoons, shape the potato purée into quenelles and arrange 4 on top of each serving (or use a piping bag). Top with the caramelized shallot slices and drizzle and around the herb oil. Garnish with thyme leaves.

Herb Oil
4 ounces fresh basil sprigs
2/3 cup olive oil

Pick the leaves from the basil and then blanch them in a large pan of boiling water for 1 minute. Drain in a sieve and then rinse under cold running water to prevent them from cooking any further. Squeeze off any excess water and then tip on to kitchen paper and pat dry.
Place the blanched basil leaves into a food processor with the olive oil and process to a very fine purée, scraping down the sides of the container once or twice. Pass the purée through the sieve set over a jug or bowl, pressing down with the back of a ladle or wooden spoon until all of the liquid has gone through the sieve. Pour the herb oil into a squeezy bottle and leave to settle for at least 30 minutes to clear before using as required. Store in a cool place.

TheGoofyMama

03-10-2008, 05:19 PM

These recipes are great and the pictures are a nice addition. I am putting my WDW recipes into a mastercook file and have 700 already. I have alot left to do though. I have 2 cookbooks to finish transcribing, not to mention at least a 100+ recipes from other sites to add to the collection.

Now if I could find more time to cook LOL

TheGoofyMama

03-10-2008, 05:23 PM

Epcot International Food and Wine Festival 1998

F R A N C E

FEUILLETE D'ESCARGOT

Snails
Puff Pastry Sheets
Herb Butter (recipe to follow)
Herb Butter:
In a food processor mix together butter,
chopped garlic and chopped parsley
until mixed evenly. Remove from food
processor and put into molds,
refrigerate to harden.

Roll out puff pastry sheet. Cut into 3" diameter circles. Place one
snail in the center of each circle, put a pat of the herb butter on top,
close the pastry sheet, brush with egg wash and bake for 20 minutes
in a 350 degree oven.

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 05:24 PM

Epcot International Food and Wine Festival 1998

UNITED STATES

APPLE PIE

Serves: 6 people

Pie Crust
8 oz. Pastry flour
6 oz. Shortening
2.5 oz. Cold water
Rub shortening into flour to form
nuggets the size of walnuts. Add
water and mix quickley until dough
forms.

Filling
1 lb. Apples
4 oz. Water
3 oz. Sugar
1 oz. Cornstarch
1/2 oz. Butter
Pinch of cinnamon
Juice of 1/2 lemon

Dissolve cornstarch in 1.5 oz. of the water.
Bring the rest of the water, cinnamon, butter and sugar to a boil.
Add cornstarch mixture and stir constantly until mixture thickens.
Add the apples and mix well.
Set aside to cool.

Roll out pie crust and lay out 9 inch pie tin. Add the filling.
Roll out second half of crust and cover pie.

Bake at 400ºF for 40 minutes.

source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 05:26 PM

Epcot International Food and Wine Festival 1998

UNITED STATES

New England Clam Chowder

Yield: 3 qt. Portions: 10

1 qt. Canned, minced Clams with juice or freshed shucked clams w/juice
3/4 qt. Water
5 oz. Salt Pork, ground or cut into fine dice
1/2 lb. Onions, small dice
White Pepper
2 oz. Flour
1 lb. Potatoes, small dice
21/2 qt. Milk, hot
1 cup Heavy cream, hot

Salt Procedure:
1) Drain the clams. If you are using fresh clams, chop them, being
sure to save all the juice.

2) Combine the juice and water in a saucepan. Bring to a boil.

3) Remove from heat and keep the liquid hot for step 7.

4) In a heavy sauce pot or stock pot, render the salt pork over
medium heat.

5) Add the onions and cook slowly until they are soft, but do not
brown.

6) Add the flour and stir to make a roux. Cook the roux slowly
for 3-4 minutes, but do not let it brown.

7) Using a wire whip, slowly stir the clam liquid and water into
the roux. Bring to a boil, stirring constantly to make sure the
liquid is smooth.

8) Add the potatoes. Simmer until tender. (If you are using large,
tough "chowder" clams, pass them once through a grinder and
add them with the potatoes.)

9) Stir in the clams and the hot milk and cream. Heat gently but
do not boil.

10) Season to taste with salt and white pepper.

source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 05:29 PM

Epcot International Food and Wine Festival 1998

UNITED STATES

BBQ RIBS

Serves: 4 people
12 oz. Smoked Baby Back Ribs
2 oz. BBQ Sauce
1 each Mini Corn Muffin

BBQ Sauce
1 cup BBQ Sauce
1/4 cup Apple Juice
1 tblsp. Apple Cider Vinegar
2 tblsp. Maple Syrup
1/4 tsp. Black Pepper

METHOD:
Mix together the apple juice, apple cider vinegar, and maple syrup.
Add to the BBQ sauce and then season with the black pepper. If the
consistency of the sauce is too thick add enough apple juice until you
have the desired thickness.

source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 05:30 PM

Epcot International Food and Wine Festival 1998

UNITED KINGDOM

LEMON POSSET

Serves: 4 people

16 oz. heavy cream
4 oz. powdered sugar
Juice of three lemons

Topping:
1/2 pint fresh raspberries
1/2 pint fresh strawberries
3 oz. corn syrup
1 oz. orange juice

Bring heavy cream to a boil, then add sugar. Reduce for four minutes.
Add the lemon juice, mix well and keep cooking for 2 more minutes.
Pour the mixture into a glass or bowl and put it into the refrigerator
overnight. Mixture should be firm.

Topping:
Mix corn syrup with orange juice, then add berries.
Garnish with fresh berries and serve.

source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 05:31 PM

Epcot International Food and Wine Festival 1998

UNITED KINGDOM

STILTON WITH PORT WINE

Serves: 4 people

4 oz. Stilton Cheese
2 oz. Port Wine
4 oz. Red Grapes, washed
8 each Crackers

METHOD:
Cut 4, 1 ounce wedges of Stilton cheese. Scoop out a small hole and
fill with port wine. Serve each 1 ounce portion of marinated Stilton
cheese with 1 ounce of grapes and 2 each crackers.

source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-10-2008, 05:32 PM

Epcot International Food and Wine Festival 1998

S W I T Z E R L A N D

CHOCOLATE FONDUE

1 quart Heavy Cream
1 1/2 lb. Milk Chocolate
1 oz. Plum Liquor (zwetschgen wasser)

1) Heat cream to a simmer
2) Pour over chocolate and whisk until creamy
3) Add liquor to chocolate and serve warm
4) Serve with cubed, fresh fruits

source: http://pages.prodigy.net/stevesoares/food.htm

greeneeyes

03-10-2008, 06:53 PM

Anyone have the recipe for the bread served for the Spirit of Aloha meal? I seem to remember it being some type of pineapple bread, but it doesn't look like the recipe under Ohanas Pineapple Bread in this thread. Can anyone confirm they are different?

Its listed as a pineapple coconut bread. I found this recipe sometime ago and its listed as coming from 'Ohana, but they now serve something else. Maybe its the same thing. :confused3

Pineapple Coconut Bread from Ohana
Disney's Polynesian Resort

Ingredients

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

Pinapple/Coconut Mixture:

1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch

Directions

Pinapple/Coconut Mixture:

1. Combine pineapple and coconut in bowl.

2. Combine sugar and cornstarch in separate bowl and mix well.

3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.

4. Refrigerate for 1 hour.

Bread:

1. 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.

2. Let dough rise until it doubles in size.

3. Roll out dough onto a floured surface until it is 2 inches thick.

4. Next spread pineapple/coconut mixture over the top of the dough.

5. Fold dough into itself and place in a greased 9" x 13" cake pan.

6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.

7. Let dough rise in warm oven (110 degrees F) - about half way up the pan.

8. Bake at 325 degrees F for 20-25 minutes or until golden brown.

9. Let bread cool, cut and serve.

Tatania

03-11-2008, 02:38 AM

From the 2007 Epcot International Food & Wine Festival Cookook.

United States entries:

Maine Lobster Roll
Serves 4

1 1/2 to 2 cups cooked lobster chunks
1/2 cup finely chopped white onion
1/2 cup finely chopped red pepper
1/2 cup finely chopped celery
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
Salt and freshly ground black pepper to taste

4 hot dog-style buns
4 tablespoons butter, melted
1 cup shredded Romaine

1. Preheat the broiler.
2. In a large mixing bowl, combine the lobster meat with the onion, red pepper and celery.
3. Stir in the mayonnaise, mustard, tarragon, and season to taste.
4. Split open the buns and brush the interiors of each bun with 1 tablespoon of butter. Grill the Interior under the broiler until golden brown.
5. To serve, sprinkle 1/4 of the lettuce on the entire base of each bun and top the lettuce of each bun with 1/4 of the lobster salad.

Barbecued Pork Spare Ribs with Grilled Corn
Serves 4

1 1/2 to 2 pound piece of pork spare rib, trimmed of excess fat
1/4 cup barbecue sauce
4 whole years of fresh corn, shucked
2 tablespoons olive oil
Salt and freshly ground black pepper to taste

1. Preheat the oven to 375°F.
2. Place the pork ribs in a shallow pan and rub them all over with salt and pepper.
3. Bake the ribs until cooked through, about 30 minutes.
4. While the ribs are in the oven, preheat grill to medium high heat.
5. Place the ribs on the grill and brush with the barbecue sauce. Grill, turning and brushing with sauce occasionally, until heated through and marked by the grill, about 10 to 15 minutes.
7. To serve, divide the ribs into 4 sections and serve each portion with 1 ear of grilled corn.

California Strawberry Shortcake
Serves 6

For the Strawberries
1 quart strawberries, hulled and quartered
1 teaspoon grated orange zest
3/4 cup fresh squeezed orange juice
Sugar to taste

For the Shortcake
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
Pinch of nutmeg
4 tablespoons cold butter
1/2 cup of milk

For the Whipped Cream
1 1/2 cups heavy cream
1 1/2 tablespoons sugar

Preheat the oven to 425°F. In a medium bowl, combine the strawberries with the orange juice, zest and sugar. Slightly crush the fruit with the back of a fork. Cover and chill while preparing the shortcakes.

Sift the flour, sugar, baking powder, salt and nutmeg into a large bowl. With a blending fork, cut in the butter until it is well distributed. Stir in the milk, little by little, until the dough holds together. Turn the dough out onto a floured board and pat it down into a 1 1/2 inch thick round. To make individual shortcakes, cut the dough into approximately 6 rounds with a biscuit cutter. Transfer the rounds to a buttered baking sheet and cook for 12 to 15 minutes or until just golden. Set the shortcakes aside to cool for a few minutes before splitting them in 2.

In the meanwhile, in a medium bowl, whip the cream with sugar to taste until soft peaks form. To assemble the desert, split each shortcake in half with a fork. Set each base on a serving plate and top each one with a portion of strawberries. Garnish each serving with a spoonful of whipped cream. Replace the top of each shortcake and serve them immediately. Pass any remaining strawberries and whipped cream.

Candid

03-11-2008, 09:30 AM

Is anyone else really starting to worry about Lyn? It's not like her to be MIA for so long....

TheGoofyMama

03-11-2008, 10:17 AM

TO CONTACT DISNEYLAND FOR RECIPE REQUESTS

DISNEYLAND REQUEST FORM

https://secure.disney.go.com/disneyland/en_US/help/contactUs?name=ContactUsPage

TheGoofyMama

03-11-2008, 10:18 AM

REQUEST FORM FOR WRITING ABOUT RECIPES OR ANY OTHER QUESTIONS YOU MAY HAVE.

https://secure.disney.go.com/wdw/contact/contactUs

GUEST INFORMATION PHONE NUMBER FOR CALLING ABOUT RECIPES OR OTHER QUESTIONS.

WDW Guest Information (407) 939-6244

TheGoofyMama

03-11-2008, 10:41 AM

TO CONTACT ANIMAL KINGDOM LODGE FOR RECIPES OR OTHER INFORMATION:

Disney's Animal Kingdom Lodge
2901 Osceola Parkway,
Bay Lake, FL 32830
Phone - 407-938-3000
Fax - 407-938-7102

TheGoofyMama

03-11-2008, 10:45 AM

Epcot International Food and Wine Festival 1998

F R A N C E

PÂTÉ DE FOIE DE VOLAILLE

1 medium Onion, chopped
31/2 tbs. Unsalted Butter
2 Garlic Cloves
31/2 tbs. Chopped Parsley
2 lb. Chicken Liver
3/4 lb. Fresh Pork Fat
1/2 lb. Fresh Bread, crust removed,
soaked in 1 cup Milk
6 Eggs
1 cup Creme Fraiche or Heavy Cream
1 1/2 tbs. Salt
Freshly Ground Pepper
Nutmeg Cook the chopped onion in the butter over low heat until soft but
not browned. Place onions in a food processor with the garlic and
the chopped parsley, blend for a few seconds. Add the chicken livers,
pork fat, bread, eggs, creme fraiche, salt, pepper and the nutmeg.
Reduce mixture to a fine paste.

Spray loaf molds with a cooking spray, fill each one with the mixture.

Place in a roasting pan and add enough cold water to come two-
thirds the way up the molds. Cook in a 275° oven until done.

You can check this by inserting a knife into the center and when it
comes out clean, your pate is done.

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-11-2008, 10:46 AM

Epcot International Food and Wine Festival 1998

G E R M A N Y

Serves: 4 people

1 lb. Sauerkraut
1 cup Onion, diced
1 tsp. Caraway Seed
1/2 cup White Wine (Chablis)

METHOD:
In a saucepan combine the diced onions, white wine, and caraway
seeds. Bring to a boil. Add the saurkraut and let this simmer for
20 minutes.
http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-11-2008, 10:47 AM

Epcot International Food and Wine Festival 1998

G E R M A N Y

Serves: 4 people

Dough
1/4 cup Bread Flour
1/2 cup Flour (all-purpose)
1/4 tsp. Salt
1/2 each Egg Yolks
1/2 cup Water (warm)
1/8 cup Vegetable Oil
Vegetable Oil to cover dough Filling
1 lb. Apples
1/4 cup Butter (melted)
2 tblsp. Bread Crumbs (toasted)
1/8 cup Raisins
Cinnamon Sugar (recipe follows)
METHOD: Mix thoroughly.
Cinnamon Sugar
2 tblsp. Sugar (granulated)
1/8 tsp. Cinnamon

METHOD:
Mix together the bread flour, all-purpose
flour, and salt in a mixing bowl using the
dough hook on a mixer. Then slowly
add the egg yolks, oil, and warm water
on medium speed until the dough pulls
away from the side of the bowl, but
slightly sticks to the bottom of the bowl.
Remove from the mixing bowl, cover
with oil and place in a sealed container.
Place in the refrigerator overnight.
Remove from refrigerator and gently
wipe off the excess oil from the dough.
For best results place a clean, lint free
towel on the kitchen counter and gently
pull the dough with your hands until the
dough is paper thin. The dough should
be rectangular in shape.

PREPARATION METHOD:
Once you have the dough stretched out, place 3 tablespoons of the
toasted bread crumbs on the long end of the dough closest to you
approximately 3 inches wide. Mix together the sliced apples and
raisins and place on top of the toasted bread crumbs. Sprinkle the
cinnamon sugar on the apple and raisin mixture. Then add the
remaining toasted bread crumbs on top of the apple mixture. With
a pastry brush, brush the melted butter on the dough that is
exposed. Next grabbing the towel with the side where the apple
mixture is, roll the dough to the other end making sure that the
apple mixture inside is even. Brush the outside of the dough with
more of the melted butter. The bake in a 400° oven for approximately
25-30 minutes or until the dough is golden brown. Let cool
at room temperature for 30-45 minutes, then slice with serrated
knife into 4 equal portions.

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-11-2008, 10:48 AM

Epcot International Food and Wine Festival 1998
G R E E C E

1/4 cup Dry Red Wine
1/4 cup Olive Oil
3 tblsp. Fresh Lemon Juice
1 each Small Onion, grated
2 each Garlic Cloves, minced
1 tsp. Salt
1 tsp. Dried Oregano, crumbled
1/8 tsp. Dried Thyme, crumbled
1/8 tsp. Fresh Ground Black Pepper
2 lbs. Boneless Leg of Lamb
(cut into 1 1/2 inch cubes)
2 each Green Peppers (cored, seeded,
and cut into 1 1/2 inch dice)
1 each Medium Onion
(peeled and cut into six wedges)

METHOD:
Combine wine, oil, lemon juice, grated onion, salt, oregano,
thyme, and pepper in large glass bowl. Add lamb and toss to coat
completely. Cover and refrigerate at least 3 hours, turning lamb
occasionaly.
Drain lamb, reserving marinade. Thread lamb cubes onto skewers,
alternating with vegetables and leaving a small space between each
ingredient. Brush vegetables with marinade.

Broil four to five inches from heat or grill over charcoal outdoors,
turning skewers and basting frequently, until lamb is done (10 to
15 minutes).

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-11-2008, 10:50 AM

Epcot International Food and Wine Festival 1998

G R E E C E

TZATZIKI

(Herbed Yogurt and Cucumber)
2 cups Plain Yogurt
1 each Medium Cucumber
(peeled, seeded, and diced)
1 each Garlic Clove, minced
2-3 tsp. Fine Olive Oil
1 tblsp. White Vinegar
1 tblsp. Fresh Dill, finely chopped
1 tsp. Fresh Mint, finely chopped
Pinch of Salt METHOD:
Combine all ingredients in a glass bowl and chill to allow flavors to
penetrate the cucumber. Serve as a "dip", on lettuce leaves as a
salad, or with fried zucchini, eggplant, or fish.

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-11-2008, 11:13 AM

Epcot International Food and Wine Festival 1998

S P A I N

Serves: 4 people

3 cups of Chicken Stock
1/4 tsp. Saffron
1 small Onion
2 small Chickens, cut in serving pieces
Salt to taste
1 medium Onion, chopped
4 each Spring Onions, chopped
4 cloves of Garlic, chopped
1 each Pimentos, diced
1/2 lb. Shrimp, shelled
3 cups Short Grain Rice
3 tblsp. Parsley, chopped
1 each Bay Leaves, crumbled
1/2 cup Dry White Wine
1 tblsp. Lemon Juice
1/4 lb. Peas
4 each Prawns
18 each Small Clams, cleaned
18 each Small Mussels, scrubbed
Lemon Wedges
Chopped Parsley

METHOD:
Heat broth with saffron and whole onion. Cover and simmer for
15 minutes. Remove onion and reserve 51/2 cups broth.
Sprinkle chicken pieces with salt. Heat oil in 15" paella pan and
fry chicken pieces over a high heat until golden. Add chopped
onions and spring onions and sauté until onion has wilted. Add
shrimp and sauté 3 minutes more. Remove shrimp and put with
chicken.

Add the rice to the pan and stir well to coat with the oil. Sprinkle
in 5 tblsp. of chopped parsley and the crumbled bay leaves.

Stir in the boiling chicken stock, lemon juice, and peas. Season.
Boil and cook uncovered over medium heat for 10 minutes. Bury
the shrimp and chicken in the rice.

Add the clams and the mussels, pushing them into the rice with the
edge that will open facing up. Decorate with the crab claws/king
prawns. Bake at 325º for 20 minutes. Remove from oven, cover
with foil, and let sit for 10 minutes more.

Decorate with lemon wedges and chopped parsley to serve.

source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-11-2008, 11:14 AM

Epcot International Food and Wine Festival 1998

SOUTHEAST ASIA

Serves: 4 people
Crust:
3 tblsp. Margarine
1/4 cup Confectioner Sugar
1/2 each Egg
1 cup Whole Wheat Flour
1/8 tsp. Baking Powder
1/2 tsp. Vanilla Essence
Filling:
1 tblsp. Margarine
1/2 cup Confectioner Sugar
1/2 each Egg
1 tblsp. Evaporated Milk
3/4 cup Shredded Coconut
METHOD:
Crust:
Mix whole wheat flour and baking powder. Cut margarine into
flour mixture and rub it with fingertips until it resembles bread-
crumbs. Mix egg, evaporated milk, and vanilla essence together
with the crumbs to form a soft dough. Roll the dough into a sheet
about 1/4 inch thick. Cut with a round cookie cutter and place in a
muffin mold. Leave it aside until the filling is ready.
Filling:
Blend margarine, confectioner's sugar, and egg thoroughly with a
mixer. Add evaporated milk and shredded coconut, and mix until
well blended. Fill each pastry lined muffin mold with a portion of
the filling and bake at 400° oven temperature for about 25 minutes.
source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-11-2008, 11:15 AM

Epcot International Food and Wine Festival 1998

SOUTHEAST ASIA

Serves: 4 people
4 oz. Peanut Butter
1 oz. Peanuts, coarsely ground
1 oz. Vinegar
1 oz. Sugar
1/2 oz. Chili Oil
1 oz. Coconut Milk
Salt and Peper to taste
6 to 8 oz. Water

METHOD:
Mix all ingredients together and cook until boiling. Serve sauce with
prawn crackers or satay chicken.

source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-11-2008, 11:21 AM

Epcot International Food and Wine Festival 1998
G R E E C E

1 lb. Spinach, frozen
2 tblsp. Extra-Virgin Olive Oil
1 each Small Onion, finely chopped
1 each Garlic Clove, crushed
2 tblsp. Fresh Cilantro, chopped
1/2 tsp. Fresh Grated Nutmeg
1 cup Crumbled Feta Cheese
1 each Egg, lightly beaten
Salt to taste
Pepper to taste
1/4 cup Butter
4 sheets Filo Pastry

METHOD:
Cook spinach, drain and chop. Preheat oven to 350°F (175C).
Butter and eight inch square pan. Heat oil in a skillet, then add
onion and garlic; cook until onion is soft. Add drained spinach and
cook, stirring two more minutes. Let cool slightly; stir in cilantro,
nutmeg, and cheese. Add beaten egg and mix well. Season in a
small pan.
Brush one sheet of dough with butter. Lay it in pan, pressing well
down into corners (let excess dough hang over edges of pan).
Brush a second sheet of dough with butter and lay it in pan at right
angles to first sheet and repeat with remaining dough. Spoon
spinach mixture into pan and fold excess dough over filling to
cover. Brush with melted butter. Bake in the oven for 40 minutes
until golden brown and crisp.

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-11-2008, 11:22 AM

Epcot International Food and Wine Festival 1998

I N D I A

Serves: 4 people

8 oz. All Purpose Flour, sifted
11/4 oz. Canola Oil
1 tsp. Baking Powder
4 oz. Water
All Purpose Flour for dusting board
as needed
1 oz. Oil for cooking

METHOD:
Pour the water in a bowl.
Add the flour a little at a time, mixing with a whisk.

Add 1 ounce of canola oil. Mix and set aside.

Split the dough into 8 equal pieces, rolling each into a ball.

Dust the work area with the flour, then using a rolling pin, form a
small circle with the first ball, making sure that the circle is even.

With a knife, make one cut from the center of the circle outward to
the edge. Lift one side of the cut and roll the dough in spiral,
forming a cone shape. Holding the point of the cone with one
hand, fold the top edges down into the cone and gently mash the
whole thing onto itself. Repeat for the other balls.

With a rolling pin, roll each new dough ball into a 8 inch circle.

On the stove, place 2 tsp. of oil in an 8-10 inch sauté pan and
bring to medium heat.

Cook the circles in the sauté pan, cooking each side twice for 10
seconds.

Bread can be served hot or cold.

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-11-2008, 11:24 AM

Epcot International Food and Wine Festival 1998
I N D I A

Serves: 4 people

4 oz. Yellow (or red) Lentils,
soaked for 1 hour
2 oz. Tomatoes, diced
1/4 oz. Shallots, diced
1/4 oz. Olive Oil
1/8 oz. Ginger, chopped
1/2 tblsp. Garam Masala
1/2 tblsp. Turmeric
1/4 tblsp. Caraway Seed
3/4 pint Water
Salt & Pepper to taste

METHOD:
Heat oil, fry caraway seeds, garam masala, ginger and shallots Add
lentils, turmeric and continue to fry for 1 to 2 minutes. Add water
and cook for 15 to 20 minutes until lentils are just cooked. Add
seasoning and diced tomatoes.

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-11-2008, 01:45 PM

* Exported from MasterCook *

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Olive Oil
1 Clove Garlic -- minced
3/4 Cup Green Pepper -- cut in 1" pieces
1 Cup Spanish Onion -- cut in 1" pieces
2 Cans Chunk White Tuna -- (6 1/2 oz each)
2/3 Cup Catsup
2/3 Cup Chili Sauce
10 Fresh Button Mushroom
1/2 Cup Cauliflower -- thinly sliced
1/4 Cup Canned Green Beans
1/4 Cup Sliced Canned Belgium Carrots
4 Or 6 Whole Dill Gherkin Pickles
1/4 Cup Diced Canned Red Peppers
4 To 6 Ears Baby Corn -- cut in 1" pieces

Heat olive oil in large saucepan and saute garlic, peppers and onion for 5
minutes. Add remaining ingredients and heat, stirring carefully. Chill and
serve.

Description:
"Top of the World, Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
Yield:
"6 Cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 720 Calories; 30g Fat (33.8%
calories from fat); 21g Protein; 112g Carbohydrate; 21g Dietary Fiber; 0mg
Cholesterol; 2077mg Sodium. Exchanges: 11 1/2 Vegetable; 5 1/2 Fat; 3 1/2
Other Carbohydrates.

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

source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

CrazedDisFan

03-11-2008, 05:17 PM

I am looking for the quinoa salad recipe from Crystal Palace. If anyone has it, please share. :) It was quite yummy and it's good for you! :)

TheGoofyMama

03-11-2008, 05:26 PM

I am looking for the quinoa salad recipe from Crystal Palace. If anyone has it, please share. :) It was quite yummy and it's good for you! :)

I haven't heard of that one but here's the one from BOMA. Maybe it's similar?

Quinoa Salad - Boma
Yield: 8 servings
Ingredients
1/8
cup Quinoa
1/16 cup Rice Vinegar
1/16 cup Lemon Juice
1/16 cup Water
1/16 cup Sugar
Dressing
1/16 cup Dijon Mustard
1/16 cup Rice Vinegar
1/16 cup Honey
1/16 cup Safflower Oil
1/4 Pear, julienned
1/18 pound Spinach, washed and cleaned

Method
1.
Place quinoa in the bowl and add water. Let soak for 30 seconds, drain,
and set aside.
2.
Make tart stock (vinegar, water, sugar, and lemon juice). Add quinoa.
Cook/simmer until quinoa blooms. Drain the quinoa and place on a sheet
pan. Let cool in the refrigerator.
3.
To make the mustard dressing, combine mustard, honey, and rice vinegar.
Whip together and add the oil in slowly. Adjust seasoning with salt
and pepper.
4.
Cut the pear into julienne strips. Wash spinach. Mix all the ingredients
together - spinach, quinoa, pear, and dressing. Serve.

CrazedDisFan

03-11-2008, 05:44 PM

Nope, they're not the same. :( The one from Crystal Palace has tomatoes and I believed sliced zucchini in it. The one from Boma looks yummy, but they're not the same. Thanks for trying though! :)

I would like to make this for a luncheon at work, as we are having a 'healthy' luncheon next week. I know quinoa is calorie rich, but it also has 11 grams of protein per cooked cup. We have a few vegetarians and they really like quinoa. :)

TheGoofyMama

03-11-2008, 06:30 PM

bnf2

03-11-2008, 06:49 PM

Is anyone else really starting to worry about Lyn? It's not like her to be MIA for so long....

Yeah, odd that she's been away for so long- looks like her last post on this thread was nearly 2 weeks ago.

Sure hope all is well Lynninpa!

GabbyMom

03-12-2008, 01:41 AM

THis recipe is from the Disney affiliated Family Fun website. They are most likely not the ones from the Concourse Steak House but you could give it a try. I would write WDW quickly with the request before the restaurant closes.

Honey Ginger Garlic Chicken Wings
Makes 4 servings

3 tbsp. honey
1/3 cup soy sauce
2-3 tbsp. vegetable oil
4 cloves garlic
2 tsp. minced ginger
2-1/2 pounds chicken wings

Step 1
In a bowl, combine the honey and soy sauce with 1/2 cup water. In a wok, heat a few tablespoons oil. Stir-fry the garlic and ginger for 30 seconds; then add the wings and cook until they are brown, about 5 minutes. Add more oil if necessary.

Step 2
Add the soy mixture to the pan and turn down the heat to simmer. Cover and cook 20 minutes, or until wings are cooked through. Stir occasionally. Remove lid, turn up heat and stir-fry the wings while the sauce is reduced to a glaze.

Thank you so much. I e-mailed Disney hopefully I'll get a reply soon. I'll send this to Pete a link to here I'm sure he'll love it. Thanks

TheGoofyMama

03-12-2008, 09:21 AM

Boma, Animal Kingdom Lodge

Yield: 4 servings

Ingredients:
1 loaf 7 Grain Bread, cubed and toasted (croutons)
1 1/2 each Whole Tomato, cubed
1 each Cucumber, cubed
1 each Garlic Clove, minced
1/8 teaspoon Ground Ginger
1/2 teaspoon Ground Cumin
1/8 teaspoon Ground Turmeric
1 cup Balsamic Vinegar
1/2 each Bermuda Onion, cubed

Prepare vegetables as indicated.

In a bowl combine vegetables with ginger, garlic, turmeric, cumin, and balsamic vinegar. Top with toasted croutons

dseth

03-12-2008, 09:55 AM

Anyone know how to get the grilled poundcake dessert from Liberty Tree Tavern (served only at lunch)? TIA

bnf2

03-12-2008, 10:03 AM

I seemed to have found a file full of WDW recipes that no sources listed. Sorry for that but I thought I'd post them any way.

Pepperjack Cheese Grits EPCOT, CORAL REEF

Hey GoofyMama! You've worked so hard on some awesome recipes- thanks! I made this one last week and it was pretty good.

You may want to double check the index on page one to see what has already been posted to save yourself some typing time... I can imagine your arms are about to fall off with all you've posted :)

Thanks again... and how 'bout that snow last weekend! It was up to my kids' knees!

TheGoofyMama

03-12-2008, 11:05 AM

Hey GoofyMama! You've worked so hard on some awesome recipes- thanks! I made this one last week and it was pretty good.

You may want to double check the index on page one to see what has already been posted to save yourself some typing time... I can imagine your arms are about to fall off with all you've posted :)

Thanks again... and how 'bout that snow last weekend! It was up to my kids' knees!

Hi again,
Thanks for the advice, I will double check just to save some time & effort. The snow was great , we went sledding and my almost 2 year old grandson hated every minute of it :confused3
It seems that the snow has brought out the Deer, we've been seeing them in our back yard almost everyday since the snow started. I love watching them. My Grandson calls them "dogs" :lmao:

akalittleeva

03-12-2008, 12:42 PM

Here's a link to a new thread - it may be of interest to some of you - it is to post pics of Disney recipes you've made...

http://www.disboards.com/showthread.php?t=1733597

Tatania

03-12-2008, 03:58 PM

Duck Confit with crispy prosciutto ham and pomegranate molasses

Le Cellier, courtesy of Sous Chef Albert Riviello

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

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

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

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

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

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

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

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

Sold by the bottle.

source: no source on this one either.... sorry

This was one of the recipes I obtained and posted when I was in WDW in Jan. as well as the Melktart, M'Hencha, Sopa De Elote & Honey Crunch Cake. They are all listed in the index on page 1 so before posting could we please check that index so we don't have loads of duplicate postings. One reason for that is, the threads get closed once they reach a certain size so we don't want that happening any time soon. :thumbsup2

I know llyn hasn't been around to update since Feb. 27 and I've PMed her but have no response so far. I hope she's back soon or lets us know what's happening.

TheGoofyMama

03-12-2008, 05:52 PM

Epcot International Food and Wine Festival 1998

M O R O C C O

Serves: 4 people
Brochette of Chicken
(marinated chicken breast grilled
on a skewer)
12 oz. Chicken Breast, cut in one
inch cubes
1/2 bunch Fresh Parsley, finely chopped
1 tsp. Fresh Garlic, minced
1/2 tsp. Cumin
Salt & White Pepper to taste
3/4 cup Soybean Oil
2 drops Yellow Food Coloring
4 each Eight Inch Skewer Sticks
METHOD:
Mix all ingredients well. On each skewer
stick, put 3 oz. of chicken. Cook over a
bed of hot coals on a barbecue grill or
broil in oven until tender, about 5 minutes.

Tagine of Kefta
(meatballs in Shermula Sauce)
12 oz. Ground Beef
1 medium Onion, finely chopped
1/2 bunch Coriander, chopped
1/2 bunch Parsley, chopped
1 tsp. Salt
1 tsp. White Pepper
1 tblsp. Cumin
1 tblsp. Paprika
METHOD:
Combine ingredients. Roll into meatballs. Brown and then boil in
Shermula Sauce until done.

Shermula Sauce
1/2 cup Tomato Sauce
1/2 each Onion, chopped
1 each Tomato, diced
1/2 tblsp. Garlic
1/2 tblsp. Cumin
1/2 tblsp. Salt
1/2 tblsp. White Pepper
1/2 bunch Parsley, chopped
1 bunch Coriander
2 oz. Olive Oil

METHOD:
Combine above ingredients, bring to a boil and reduce sauce until it
reaches desired thickness.
http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-12-2008, 05:53 PM

Epcot International Food and Wine Festival 1998

M O R O C C O

Serves: 4 people
2 ea. Bell Peppers, chopped
4 ea. Tomatoes, chopped
1/2 bunch Parsley, chopped
1/2 bunch Coriander, chopped
1 tsp. Salt
1 tsp. White Pepper
1 tblsp. Garlic
1 tblsp. Paprika
1 tblsp. Cumin
1 tblsp. Tomato Paste
METHOD:
Sauté bell peppers, tomatoes, parsley, and coriander in 1/2 cup olive oil.
Season with remaining ingredients. Sauté until tender and thick.
Serve hot or cold.

http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-12-2008, 05:54 PM

Epcot International Food and Wine Festival 1998

NEW ZEALAND

Serves 4 people

4 each Lamb Chops
2 oz. Vegetable Oil
1 tsp. Thyme, chopped
1 tsp. Rosemary, chopped
Salt & Pepper to taste

METHOD:
Pour the oil into a plastic container, then
add chopped thyme, and rosemary.
Marinate the lamb chops in this mixture
for a few minutes before grilling.
Preheat the grill at 350º or on medium.
Grill the lamb chops to the desired tem-
perature. Serve the chutney on the top
of the lamb or on the side.

Mango Chutney
1 each Mango, ripened
3/4 oz. Ginger, chopped
1/2 each red Bell Pepper, chopped
1 tsp. Coriander, chopped
1/2 oz. Vegetable Oil
3 oz. Malt Vinegar
1 oz. Raisin Midget
2 oz. Red Onion, chopped
3 oz. Brown Sugar
1/2 tsp. Tabasco Sauce

METHOD:
Sauté the onions in a pan until golden brown, then add sugar and
vinegar. Simmer for 5 minutes. Add all remaining ingredients and
simmer for 35 minutes over a low heat until the mixture is thick
and pulpy, stirring occasionally. Should the chutney still seem a lit-
tle too liquid, boil on a high heat to allow the excess liquid to evap-
orate. Let the chutney cool slightly, then serve with the lamb chops.
source: http://pages.prodigy.net/stevesoares/food.htm

disneyfav4ever

03-12-2008, 06:04 PM

I know llyn hasn't been around to update since Feb. 27 and I've PMed her but have no response so far. I hope she's back soon or lets us know what's happening.I hope she's okay, that's quite awhile since the last time she has posted.

Tatania

03-12-2008, 09:07 PM

http://wdwnews.com/assets/images/printable/1018AV_1002ND_3663.jpg

Celtic Chique
Raglan Road Restaurant and Pub, Pleasure Island
Serves 4

12 spring onions, trimmed
2 1/2 tablespoons olive oil
4 oven-ready poussins (These are the smallest chickens available to buy. Each one is a perfect portion size.)
3 oz (3/4 stick) butter (at room temperature)
8 fresh sage leaves, plus extra to garnish
2 garlic cloves, thinly sliced
8 ounces Swiss chard, thick stalks removed and roughly chopped
coarse sea salt and freshly ground black pepper

Preheat the oven to 350°F. Arrange the spring onions in a roasting tin. Season generously and toss in half the olive oil until evenly coated.
Loosen the skin around the neck of each poussin and push under a little of the butter until evenly spread over the breast, then push a sage leaf down each side that they are clearly visible.
Arrange the poussins on the bed of spring onions and scatter over the garlic. Drizzle over the remaining olive oil and season to taste. Roast for 35 minutes until the poussins are completely tender and golden brown. Leave to rest in a warm place for at least 10 minutes.
To serve, heat the remaining knob of butter in a pan and quickly sauté the chard for a minute or two until wilted. Season to taste and divide it among warmed serving plates. Add some of the roasted spring onions to each one and sit a poussin on top. Scatter over the sage leaves to garnish.

Tatania

03-12-2008, 09:50 PM

http://wdwnews.com/assets/images/printable/1018AV_1004ND_3665.jpg

It's Not Bleedin' Chowder
Raglan Road Irish Pub and Restaurant at Downtown Disney
Serves 4 -6

1 oz (1/4 stick) butter
1 small onion, diced
1 leek, diced
1 small carrot, diced
1 potato, cubed
2 oz smoked salmon slices, cut into julienne
½ cup dry white wine
2 cups fennel scented fish stock or water (recipe below Recipe below
8 ounces mixed fresh fish fillets , skinned and cut into bite size pieces (such as cod, haddock, hake, and salmon)
6 ounces raw prawns (Dublin Bay if you can get them) and mussels, scrubbed clean
1 1/4 tablespoons chopped fresh flat- leaf parsley
3/4 cup cream
salt and freshly ground black pepper

Heat a large pan over medium heat. Add the butter and when it is foaming, tip in the onion, leeks, carrot, potato and smoked salmon. Sauté for 2 to 3 minutes until softened.
Pour the wine into the pan and allowed to bubble down and reduce by half. Add the fish stock or water and bring to a simmer, then add a fresh fish and shellfish.
Return the pan to a simmer and add the parsley and cream, then season to taste. Cover with a lid and simmer gently for another 2 to 3 minutes until the fish and prawns are tender and all of the mussels have opened; discard any that do not.
To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the center of each one and garnish with chopped parsley.
Note: the secret of this soup is not to overcook the fish, so bear in mind that everything continues to cook even after it has taken off the heat.

Fennel Scented Fish Stock
Makes 2 liters

1 onion, chopped
1 leek, chopped
1 celery stick, chopped
2 garlic cloves, not peeled
1/2 cup olive oil
3 pounds white fish bones and head, well rinsed and roughly chopped
2 each fresh flat leaf parsley and thyme sprigs tied together with string
1 1/3 cups white wine
1/2 lemon, sliced
1/4 teaspoon white peppercorns
3 fresh fennel sprigs

Place the onion, leek, celery and garlic in a large stock pot with a lid. Add the oil and heat until the vegetables start to sizzle. Cover and gently sweat the vegetables over a low heat for about 15 minutes until softened but not colored.
Stir the fish bones and head into the pan with the wine and cook until almost all of the liquid has evaporated. Pour in (2 liters) 2 quarts plus 1 cup of water with the herbs, lemon and peppercorns. Bring to a boil, skimming off the scum from the surface with a spoon. Reduce the heat and simmer uncovered for 20 minutes- no longer or the bones will become bitter. Remove from the heat, stir in the fennel sprigs and set aside for 10 minutes to allow the flavors to infuse.
Line a large colander with wet muslin and set over a large bowl. Carefully strain through the liquid discarding the bones, vegetables and herbs. Leave to cool, cover with Saran wrap and place in the fridge. Use within three days, or freeze and use within a month.

Tatania

03-13-2008, 02:47 AM

Diligently Selected Cheese Plate
Napa Rose, Grand Californian Hotel, Disneyland

This is served for dessert.
Start by arranging 8 small cheese samples on a large plate like the numerals on a clock. Use domestic and European cheeses. Chef Andrew Sutton generally includes cheese from Northern California, others from Spain, England or France. The selection usually includes one semi-firm sheep's milk cheese; two or three goat's milk cheeses; one triple-cream and one double-cream cow's milk cheese; and two blue-veined cheeses. An assortment of delectable rustic breads accompanies the display.
In the center of the ``clock,'' put 3 dollops of colorful chutneys: apricot chutney sweetened with late-harvest Riesling; dried cherry chutney flavored with ruby port; and toasted pecan chutney, a mixture of nuts, Dijon mustard, honey and orange zest. Recipes below. The chutneys add sweetness, earthiness and complexity to balance the taste of the cheeses. The chutneys can be made in advance and refrigerated, well- sealed, for up to two weeks.

Apricot Chutney
Yield: About 1 1/2 cups

1 cup dried apricots
1 cup late-harvest Riesling
2 tablespoons orange blossom honey
1 tablespoon lemon juice

1. Place all ingredients in medium saucepan; bring to boil on high heat. Reduce heat to medium and simmer 12-15 minutes or until apricots are very soft.
2. Using slotted spoon, place apricots in food processor or blender, reserving liquid (if you use blender, you will need to process in 2 or 3 batches). Process until smooth, adding enough reserved liquid to make moist and jam-like. Serve small spoonful with goat cheese or soft-ripened cheese with bloomy rind, such as brie or Camembert. Can be made in advance and refrigerated up to 2 weeks.
Cooks Note: Chef Sutton suggests that the apricot chutney be paired with a soft, goat's milk cheese such as Humboldt Fog, an irresistible California chèvre that has a center layer of ash and a soft, runny edge.

Nutritional information (per tablespoon): Calories 94 (less than 1 percent from fat); fat 0.1 g, (sat fat less than 1 g); protein 0.2 g; carbohydrates 24.2 g; fiber less than 1 g; cholesterol less than 1 g; sodium 30 mg; calcium 23 mg.

Dried Cherry Chutney
Yield: About 1 1/2 cups

1 cup dried cherries
1 cup ruby port
2 tablespoons sugar
1 tablespoon lemon juice

1. Place all ingredients in medium saucepan and bring to boil on high heat. Reduce heat to low and gently simmer 11-12 minutes or until cherries are soft; watch carefully and add a little water or port if pan goes dry.
2. Place mixture in food processor or blender (if using blender, process in 2 batches). Process until smooth. Serve small spoonful with blue-veined cheese. Can be made in advance and refrigerated up to 2 weeks.
Cooks Note: This teams well with Shropshire blue-vein cheddar or a rich, double-cream such as Pont-l'Évêque or Livarot.

Nutritional information (per tablespoon): Calories 96 (less than 1 percent from fat); fat 0.4 g (sat less than 1 g); protein 0.1 g; carbohydrates 24.6 g; fiber less than 1 g; cholesterol 24.6 g; sodium 60 mg; calcium 34 mg.

Toasted Pecan Chutney
Yield: About 2 cups

1 1/2 cups toasted pecan halves; see cook's notes
1 teaspoon Dijon mustard
1 tablespoon honey
1/2 teaspoon orange peel (zest), colored part only
1 teaspoon lemon juice
1 tablespoon water
1/2 cup pecan oil OR walnut oil

Cook's notes: To toast nuts: Place nuts on baking sheet and toast in 350-degree oven until lightly browned, about 3-5 minutes. Watch carefully because nuts burn easily.

1. Place all ingredients in food processor except oil. Process until chopped. With motor running, add oil in thin stream. The mixture should have texture of wet sand. You can make it smoother by adding 1 tablespoon water or oil. Serve spoonful with semi-firm manchego-style sheep's milk cheese from the La Mancha region of Spain or a P'tit Basque or Etorki, similar cheeses made in the Pyrenees.

Nutritional information (per tablespoon): Calories 150 (78 percent from fat); fat 13 g (sat 2 g); protein 5 g; carbohydrates 6 g; fiber less than 1 g; cholesterol less than 1 g; sodium 150 mg; calcium 15 mg.

TigerKat

03-13-2008, 07:51 AM

Yeah, odd that she's been away for so long- looks like her last post on this thread was nearly 2 weeks ago.

Sure hope all is well Lynninpa!

In her profile it says she last logged in on the DIS on 3/8, so hopefully she's just got a lot going on and all is well.:confused:

disney54us

03-13-2008, 09:26 AM

I'm trying again today to get a corrected cornbread recipe from the Yacht Club. It takes persistence, LOL.

Was the Chanterelle recipe from the DVC mag? It sounds amazing and I want to make it when chanterelles are in season. I have friends who pick them in our forests.

It was from Disney Files, it use to be called Vacation Magic, it is sent to DVC owners quarterly. They always put in a recipe, my favorite part:goodvibes.
About Lynninpa, hope all is well, and she comes back soon. I've been thinking about printing out this thread, in case it gets to long and the earlier pages get removed.

TheGoofyMama

03-13-2008, 12:39 PM

Epcot International Food and Wine Festival 1998
N O R W A Y

1 ea. Lefse (or tortilla)
2 oz. Cream Cheese
1 1/2 tblsp. Chives, chopped
2 oz. Marinated Salmon METHOD:
Blend cream cheese and chives together and spread over lefse. Lay
marinated salmon on top and roll into log. Slice diagonally into two
to four pieces to serve.
source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-13-2008, 12:40 PM

Epcot International Food and Wine Festival 1998
N O R W A Y

1 ea. Lefse
1 tblsp. Butter
1 tblsp. Sugar
1/2 tblsp. Cinnamon, ground METHOD:
Spread butter over lefse, sprinkle with sugar and cinnamon, and roll
into log.
source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-13-2008, 12:41 PM

Epcot International Food and Wine Festival 1998
P O L A N D

2 each Eggs
1/2 cup Water
2 cups Flour
1/2 tsp. Salt
METHOD:
Mound flour on kneading board and
make hole in center. Drop eggs into
hole and cut into flour with knife. Add
salt and water and knead until firm.
Let rest for 10 minutes covered with a
warm bowl. Divide dough in halves
and roll thin. Cust circles with large
biscuit cutter. Place a small spoonful
of filling a little to one side on each
round of dough. Moisten edge with
water, fold over and press edges
together firmly. Be sure they are well
sealed to prevent the filling from run-
ning out. Drop pierogi into salted boil-
ing water. Cook gently for 3 to 5
minutes. Lift out of water carefully
with perforated spoon.

The dough has a tendency to dry
while you are waiting. A dry dough
will not seal completely. We suggest
rolling out a large circle of dough, placing small mounds of filling
far enough apart to allow for cutting, and folding the dough over
the mounds of filling. Then cut with small biscuit cutter and seal
firmly.
Never crowd or pile pierogi. The uncooked will stick and the
cooked will lose shape and lightness.

Cheese & Potato Filling
2/3 cup Mashed Potato
1/2 cup Dry Cottage Cheese
1 tbsp. Sugar
1 each Egg
1 each Egg Yolk
1 tsp. Lemon Juice
Saltdash

METHOD:
Force cottage cheese through a sieve. Mix with other ingredients
thoroughly.

8 oz. Kielbasi
4 oz. Sour Cream

METHOD:
Cut kielbasi into 2 oz. portions. Grill until done. Serve with pierogi
and sour cream.
source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-13-2008, 12:41 PM

Epcot International Food and Wine Festival 1998
RUSSIA AND EASTERN EUROPE

Dough:
3/4 oz. Yeast
1/2 cup Milk, lukewarm
8 oz. Flour
1/2 oz. Sugar
4 Eggs
1/8 oz. Salt
1 tsp Lemon, zest
Dissolve the yeast in lukewarm milk and mix
in a little flour until a soft dough is formed.
Allow dough to proof in warm place until dough
doubles.
Add the other ingredients and work into dough.
This must be kneaded until bubbles form.
Butter ring shaped molds and dust with flour.
Fill rings 1/2 full, and allow to rise to top of the
mold.
Bake at 375° for 30 minutes.
Turn out and allow to cool.
Syrup
1 cup Water
4 oz. Sugar
Skin of 1/4 Lemon
1/4 stick Cinnamon
1/2 oz. Rum
Place all ingredients except rum in sauce pan and bring to
a boil.
Remove from heat, strain and add rum.
When ready to serve ladle warm syrup over and serve.

Serve with fresh fruits.
source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-13-2008, 12:42 PM

Epcot International Food and Wine Festival 1998

RUSSIA AND EASTERN EUROPE

Yields 1 Gallon

2 pounds Beets, whole, skin on
1 gallon Chicken Stock
4 oz. Leeks, julienne
3 oz. Cabbage, julienne
3 oz. Onions, julienne
3 oz. Celery, julienne
Sachet of parsley, black pepper corns,
bay leaf, thyme and fennel
Beef Brisket, cooked, julienne
Red Wine Vinegar Garnish
Creme Fraiche
Fresh dill
1) Cook the beets in half of the stock until tender, drain and
reserve the liquid.
2) Sweat the remaining vegetables until the onions are translucent.
3) Add the remaining stock and sachet and simmer the vegetables
until tender.
4) Peel the cooked beets and juliene.
5) Add the beets and reserved cooking liquid to the simmering
vegetables.
6) Degrease the soup.
7) Add the beef.
8) Add the vinegar and adjust the seasoning with kosher salt and
freshly ground pepper.
9) Garnish each serving with the creme fraiche and dill sprig.
source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-13-2008, 12:44 PM

Epcot International Food and Wine Festival 1998

RUSSIA AND EASTERN EUROPE

3 oz. Milk
1 oz. Chocolate sauce
1 oz. Decaf Coffee
4 oz. Ice Place all ingredients in blender and mix until smooth.
source: http://pages.prodigy.net/stevesoares/food.htm

TheGoofyMama

03-13-2008, 12:45 PM

Epcot International Food and Wine Festival 1998
SOUTHEAST ASIA

Serves: 4 people

1 lb. Chicken Thigh Meat, thinly cubed
Marinating Ingredients
1 oz. Coriander Powder
1 oz. Cumin Powder
1 oz. Tumeric Powder
2 oz. Sugar
2 cups Chicken Stock
2 oz. Vegetable Oil
1 oz. White Vinegar
Salt and Pepper to taste

METHOD:
Marinate chicken thigh overnight with all the marinating ingredients.
Skewer chicken thigh, and grill it until cooked. Serve satay chicken
with peanut sauce and cucumber wedges.

source: http://pages.prodigy.net/stevesoares/food.htm

greeneeyes

03-13-2008, 04:17 PM

Epcot International Food and Wine Festival 1998
P O L A N D

2 each Eggs
1/2 cup Water
2 cups Flour
1/2 tsp. Salt
METHOD:
Mound flour on kneading board and
make hole in center. Drop eggs into
hole and cut into flour with knife. Add
salt and water and knead until firm.
Let rest for 10 minutes covered with a
warm bowl. Divide dough in halves
and roll thin. Cut circles with large
biscuit cutter. Place a small spoonful
of filling a little to one side on each
round of dough. Moisten edge with
water, fold over and press edges
together firmly. Be sure they are well
sealed to prevent the filling from run-
ning out. Drop pierogi into salted boil-
ing water. Cook gently for 3 to 5
minutes. Lift out of water carefully
with perforated spoon.

The dough has a tendency to dry
while you are waiting. A dry dough
will not seal completely. We suggest
rolling out a large circle of dough, placing small mounds of filling
far enough apart to allow for cutting, and folding the dough over
the mounds of filling. Then cut with small biscuit cutter and seal
firmly.
Never crowd or pile pierogi. The uncooked will stick and the
cooked will lose shape and lightness.

Cheese & Potato Filling
2/3 cup Mashed Potato
1/2 cup Dry Cottage Cheese
1 tbsp. Sugar
1 each Egg
1 each Egg Yolk
1 tsp. Lemon Juice
Saltdash

METHOD:
Force cottage cheese through a sieve. Mix with other ingredients
thoroughly.

8 oz. Kielbasi
4 oz. Sour Cream

METHOD:
Cut kielbasi into 2 oz. portions. Grill until done. Serve with pierogi
and sour cream.
source: http://pages.prodigy.net/stevesoares/food.htm

Just want to add that the pierogi dough is better made without the eggs and instead of using cottage cheese and sieving it use the same amount of Farmer's Cheese as its very dry and crumbles easily. I love to fry them up in butter and onions after boiling, but then you don't use the sour cream to garnish.

And for the kielbasa, slicing it like that before grilling will dry it out. If you want to grill it buy a one pound ring, cut it at the bend and then slice open lengthways. Quickly grill and then slice into bite size pieces. :thumbsup2

Tatania

03-13-2008, 09:19 PM

This dish appears under the main courses on the Raglan Road menu and not as a side dish or appetizer. http://www.intercot.com/infocentral/dining/menus/downtown/raglanroad.asp

Rising Road - Cabbage and Potato Soufflé
Raglan Road Irish Pub, Downtown Disney
Serves 4

2 oz (1/2 stick) butter
2 oz dried white breadcrumbs
2 oz ground walnuts
8 oz smoked cheese, grated (such as Gubbeen)
2 egg yolks
4 oz Savoy cabbage, thick stalks removed and finely shredded
4 oz cooked peeled potato, grated
5 egg whites

For the Béchamel Sauce
4 oz (1 stick) butter
1 cup plain flour
1 1/3 cups milk
salt and freshly ground black pepper
watercress sprigs, to garnish (optional)

Preheat the oven to 350°F. Grease 4 x 200 ml (7 oz) capacity ramekins or heatproof cups with a little of the butter and freeze until firm. Repeat this 3 times in order to obtain a good coating. Mix together the breadcrumbs and walnuts and use to lightly coat the final layer of butter.
To make the Béchamel Sauce, melt the butter in a pan. Slowly add the flour and cook for 1 minute, stirring constantly until the mixture becomes a light colored roux. Gradually pour in the milk, whisking constantly. Bring to a boil, again whisking constantly, then reduce the heat and simmer for2 to 3 minutes until thickened and smooth. Stir the cheese into the sauce until melted, then remove from the heat and leave to cool a little. Season to taste and fold in the egg yolks.
Heat the remaining knob of butter in a frying pan. Add the cabbage and grated potato and cook over a low heat for about 5 minutes, tossing occasionally. Fold into the thick béchamel and then transfer to a large metal bowl.
Beat the egg whites in a separate bowl until soft peaks have formed, and carefully fold into the cabbage mixture. Divide among the prepared at ramekins and gently tap each one on the work surface to expel any air bubbles. Arrange on a baking sheet and bake for 15 - 20 minutes or until well risen and lightly golden.
To serve, set each soufflé on a warmed serving plate and garnish with the flowered watercress sprigs, if desired.

Tatania

03-13-2008, 09:22 PM

Just want to add that the pierogi dough is better made without the eggs and instead of using cottage cheese and sieving it use the same amount of Farmer's Cheese as its very dry and crumbles easily. I love to fry them up in butter and onions after boiling, but then you don't use the sour cream to garnish.

And for the kielbasa, slicing it like that before grilling will dry it out. If you want to grill it buy a one pound ring, cut it at the bend and then slice open lengthways. Quickly grill and then slice into bite size pieces. :thumbsup2

Those are excellent tips - thanks. :thumbsup2 It would be very impractical to grill a sliced sausage I'd think. I'd always slice it afterwards.

magicmouse2

03-14-2008, 01:49 PM

Great thread:thumbsup2

I'd really like the recipe for cheese danishes. They are my favorite WDW breakfast food, and the ones from Walmart just dont taste anywhere near as good as the Disney ones.

TheGoofyMama

03-14-2008, 03:59 PM

Just in!
The Restaurant Marrakesh just e-mailED 3 NEW recipes to me.

ENJOY!

MOROCCAN ROAST LAMB (Meshoui)

In a roasting pan place:

4 lamb shanks (14 - 16 oz. each)

1 celery stalk

1 tomato cut into quarters

1 carrot sliced

½ onion sliced

1 zucchini sliced

1 green pepper

1 yam

1 can chickpeas drained

½ head cabbage julienne

½ bunch parsley and ½ bunch cilantro tied together

½ tbl tumeric

salt and pepper to taste

½ tbl. paprika

½ tbl. Cumin

1 pinch saffron

½ tbl of ground ginger

1 Tsp. chopped garlic

1 Tsp. olive oil

1/2 stick of butter

Roast at 300 degrees for 30 minutes, or until meat is brown. Brown the
onion in half the butter and olive oil and add to lamb. Then add the
vegetables (except the carrots, yams, green peppers and zucchini), and then
add the spices.

Add 2 cups water and roast until meat is tender. Add the carrot, yam and
cook for 10 minutes, then add the green pepper and zucchini and cook until
they are tender.

Remove the meat, and reduce the sauce a little. Then strain the sauce and
serve over the lamb.

TheGoofyMama

03-14-2008, 04:00 PM

The Restaurant Marrakesh

LAMB (TAGINE)

4 pounds cubed lamb

1 medium onion finely chopped

½ bunch coriander finely chopped

½ bunch parsley finely chopped

1 Tbsp. Salt

1 tsp. ginger

1 tsp. white pepper

½ cup olive oil

1 Tbsp. Garlic

pinch of saffron

4 cups water

2 cans peas drained

1 can artichoke bottoms drained and cut into quarters

Season lamb cubes. Brown in olive oil. Add onions, parsley, coriander,
saffron and water. Cook 2 hours or until tender. Remove lamb from pot, add
the drained peas and drained and quartered artichoke bottoms. Reduce sauce
until thick and serve over the lamb.

TheGoofyMama

03-14-2008, 04:01 PM

The Restaurant Marrakesh

BEEF SHISH KEBAB

24 Oz. beef tenderloin cut into one-inch cubes

1/2 Cup finely chopped onions

2 Tbsp. finely chopped parsley

2 Tbsp. finely chopped coriander

1 Tbsp. paprika

1/4 Cup olive oil

Salt and white pepper to taste

1 tsp. cumin

8 - 8"skewer sticks

Combine all ingredients and mix well. Put 4 oz. of beef on each skewer
stick. Cook over a bed of hot coals or in the broiler for about 5 to 8
minutes.

Tatania

03-15-2008, 02:41 AM

That's awesome, GoofyMama!! Thanks so much for sharing those new recipes. I remember that somebody had requested the Moroccan roast lamb, so they should be happy about this to.

I am surprised at how few spices the Lamb Tagine has - it's not even close to enough. I had it in Morocco a couple years ago and bought many of the spices that were needed for it. I know for sure they use cumin, turmeric, cinnamon, ginger, cayenne, and cardamom. In the market there, you can get the spices premixed - kind of like how we buy curry here.
The peas in question are also definitely chick peas as there were no green peas in any of the dishes I had there.

TheGoofyMama

03-15-2008, 09:53 AM

Hi Tatania,
Thanks for sharing the tips for the chick peas and also the spices. I guess they "think" we know these things already LOL

:confused3

TheGoofyMama

03-15-2008, 10:06 AM

This was just sent by the Disney Cruise Lines, Disney Magic

They seem to have left some things out though. I've written them back.

"Colonial style Venison Medallions With Roasted Cocotte Potatoes,
Redcurrant Sour Cream, Buttered Cabbage Served with a Juniper Berry
glaze"

Serves 10 Pax

Ingredients Preparations
2lb Venison medallions
1ea Cabbage "wedges 1" thick
4ea Baking Potato turned
2ea Pear wedges
Shredded carrot
6 oz Red Currant jelly
12 oz Sour cream
1 qt Veal jus
60 ml Port wine
4 oz Juniper berries
4 oz shallots chopped
thyme chopped
0.25 qt Heavy Cream
0.25 qt Sour Cream

Method
Blanch the cabbage and grill and keep warm
Blanch the potato and toss with a little veal jus and chopped parsley
Blanch the pear and scoop the center
Whisk the sour cream with red currant jelly

Melt the butter saute the shallots and add the port wine and berries
Add the veal jus and reduce to glaze consistency
Add heavy cream and sour cream

TiggerXx

03-15-2008, 02:26 PM

Does anyone have the recipe for the sauteed scallops and black tiger shrimp from Chefs de France? I had it this year, and no matter how many other scallop or shrimp dishes I've had, or tried to make, it just doesn't compare. :confused3

Jodijo

03-15-2008, 03:01 PM

Does anyone have the complete recipe for Earl's Poulet with Spinach & Garlic Bread Pudding from Cinderella's Royal Table? I know it is an older recipe. They don't serve it anymore. I found it on 2 other sites but it is incomplete.:confused3 The recipe calls for a Chicken glaze but it is not included in either one. Your help is greatly appreciated.

BahamasBride03

03-15-2008, 03:46 PM

This thread is amazing!!!!

Does anyone have the recipe for the sauteed mushrooms from the Yachtsman steakhouse? We loved those.

thanks!

Tatania

03-15-2008, 05:34 PM

TheGoofyMama

03-15-2008, 08:06 PM

Just in time for St. Patrick's Day, the Orlando Sentinel pubished:

Raglan Road's Boxty Bradan
Raglan Road Restaurant and Pub, Downtown Disney
Yield: 9 generous servings.

1 cup grated raw potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs, lightly beaten
About 1/4 cup milk
Butter or oil for frying
Melted butter as needed
18 smoked salmon florets (roll thin slices around your finger and twist)

Salmon sauce:
4 tablespoons creme fraiche (see note)
Freshly chopped chives to taste
1. Place grated raw potato in a clean cloth and twist to remove excess moisture.
2. Combine raw potatoes, mashed potatoes and eggs. Whisk flour, salt and baking powder. Fold into potato mixture. Add enough milk to make a batter.
3. Heat butter or oil in a heavy skillet on medium heat. Drop potato batter by heaping tablespoons into the hot pan. Brown on both sides, 3-4 minutes per side. Lightly brush each boxty with melted butter.
4. To serve, place 2 boxty potatoes on a plate. Top each with a salmon floret. Whisk creme fraiche and chives to a creamy consistency and lightly drizzle over the salmon. Repeat with remaining boxty potatoes and salmon.

Recipe note: Creme fraiche is a matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture.

Hi Tatania,
I just wanted to let you know that I set out to help you collect Raglan Road recipes yesterday. I called the Orlando restaurant and they were so rude to me. :confused: They insisted that if I wanted a recipe that I had to order the cookbook for 30.00. The day manager "David" was such a jerk :mad: , I couldn't believe his attitude. Ginger, the girl answering the phone was ok but still not helpful. :confused3
Neither could tell me if the recipe I wanted was even in the book. :mad:
Meanwhile I called Portabello Yacht Club for a recipe that I really wanted and they were so nice and helpful and gave me no problem at all.:cheer2: :cheer2: :cheer2: :cheer2: :cheer2: :cheer2: :cheer2: :cheer2:

I did try though,
I was hoping to surprise you with a couple of new ones.:flower3: