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

[apostolic4life]

I know that recipes from establishments on WDW properties (Swan, Dolphin, Downtown Disney) have been acceptable since the thread was started. I didn't think the copycats or clones were being done because they aren't Disney recipes. Maybe some of the others will chime in with thier thoughts. I personally don't like the clones and wouldn't want them to end up in my files. That's just me though. Others might have another opinion. :flower3:


...I think since the person who created the thread posted the "copycat" recipe, it is fine. lynninpa was only offering this recipe since the recipe is not available. There is no official recipe for Dole Whips because as one PP stated, it is a mix purchased and put into soft serve machines. I think the recipe posted is fine and in the nature intended by the creator of the thread (for heaven's sake, she posted it). If you do not want it in your files, don't add them........problem solved.

If people start posting non-Disney related recipes, issue could be taken. The fact is as long as the recipe is Disney related it will be fine. Technically, the recipes from many on-site restaurants are not Disney at all, but they are Disney related which makes them ok........I know we want to keep this as a Disney recipe thread, but we do not need to get too picky or too snotty just because the recipe may not fit our definition of a "Disney recipe". I would say if it is Disney related it is ok to post........if it is not Disney related, post it on another thread. JMNSHO!



:thumbsup2

[apostolic4life]

I would prefer to avoid clones as well...


When there are multiple versions of many of these recipes floating around, who is to decide which one's are the real vs. the clone??? Often, the recipe is passed along from person to person and changes are made without being noted. Often, restaurants give out different recipes for the same dish (how this happens I will never know) and then we have multiple clones of the original, which one should be posted??? See the problems we could run into if we get too picky about what is posted.

What gets me is when people post their version of a recipe although it is already listed in the index because they are sure their version is the real one........read the index people and if it is listed discuss the differences, but don't re-list the recipe because this could be a headache for Deb (piratesmate) as she updates the index. Help a mod out!!!


:thumbsup2

[Tatania]

When there are multiple versions of many of these recipes floating around, who is to decide which one's are the real vs. the clone??? Often, the recipe is passed along from person to person and changes are made without being noted. Often, restaurants give out different recipes for the same dish (how this happens I will never know) and then we have multiple clones of the original, which one should be posted??? See the problems we could run into if we get too picky about what is posted.

What gets me is when people post their version of a recipe although it is already listed in the index because they are sure their version is the real one........read the index people and if it is listed discuss the differences, but don't re-list the recipe because this could be a headache for Deb (piratesmate) as she updates the index. Help a mod out!!!


:thumbsup2

That's a good comment. If I see a different version for a recipe in a Disney cookbook, I often post what the differences are because the version from the Chef (professional kitchen) and cookbook (home kitchen) are bound to be slightly different. One hopes the cookbooks have been subject to more rigorous editing - though sometimes I wonder!

For me, Disney recipe collections are akin to Disney pin collections, Disney china collections, etc. and the criterion for my collection is that is has to be original (or as original as possible) and has to have been served at least once on any Disney property or Cruise Line. So that includes the Catering recipes, Food and Wine Festival, all "official" restaurants on Disney property (including Downtown Disney, California Adventure, Swan and Dolphin, Worldwide Disneylands and DVCs).

The Dole Whip recipe is a grey area as our resident Chef stated so I'm not fussed about it but generally I'd prefer recipes that come from an authentic source and have the Kopycats on another thread.

I appreciate all the work you're doing on the index Piratesmate, because I know how very tedious it is - especially if you're going to format it by hand. I like the idea of 2 sortings because I can find either the course I'm looking for or the restaurant. :goodvibes

[TheGoofyMama]

...I think since the person who created the thread posted the "copycat" recipe, it is fine. lynninpa was only offering this recipe since the recipe is not available. There is no official recipe for Dole Whips because as one PP stated, it is a mix purchased and put into soft serve machines. I think the recipe posted is fine and in the nature intended by the creator of the thread (for heaven's sake, she posted it). If you do not want it in your files, don't add them........problem solved.

If people start posting non-Disney related recipes, issue could be taken. The fact is as long as the recipe is Disney related it will be fine. Technically, the recipes from many on-site restaurants are not Disney at all, but they are Disney related which makes them ok........I know we want to keep this as a Disney recipe thread, but we do not need to get too picky or too snotty just because the recipe may not fit our definition of a "Disney recipe". I would say if it is Disney related it is ok to post........if it is not Disney related, post it on another thread. JMNSHO!



:thumbsup2


Your right, 1 clone recipe isn't an issue then there's the second and the third that have been posted in the past couple of days. I simply didn't want the ideas of the original creator of this thread compromised by a bunch of copycat recipes that aren't the real thing. No need for snotty attitudes, it's really not that important in the grand scheme of things. I was trying to look out for Lynnpa...............SJGAFYS

[TheGoofyMama]

[QUOTE=apostolic4life;24306872]When there are multiple versions of many of these recipes floating around, who is to decide which one's are the real vs. the clone??? Often, the recipe is passed along from person to person and changes are made without being noted. Often, restaurants give out different recipes for the same dish (how this happens I will never know) and then we have multiple clones of the original, which one should be posted??? See the problems we could run into if we get too picky about what is posted.

What gets me is when people post their version of a recipe although it is already listed in the index because they are sure their version is the real one........read the index people and if it is listed discuss the differences, but don't re-list the recipe because this could be a headache for Deb (piratesmate) as she updates the index. Help a mod out!!!


:thumbsup2[/QUOT

Wouldn't all of the variations of a WDW recipe that WDW sends out to people *still* be WDW authentic WDW recipes? :rotfl:

I don't think it's fair to assume that if a person posted a recipe already posted previously did it out of some kind of "mine is better than yours" attitude. It was likely an oversight.

:hippie:

[apostolic4life]

Your right, 1 clone recipe isn't an issue then there's the second and the third that have been posted in the past couple of days. I simply didn't want the ideas of the original creator of this thread compromised by a bunch of copycat recipes that aren't the real thing. No need for snotty attitudes, it's really not that important in the grand scheme of things. I was trying to look out for Lynnpa...............SJGAFYS


Like I said, lynninpa is the person who posted the first "copycat" recipe, so I am positive her vision has not been compromised........I looked over the last 2 weeks worth of posts and the only "copycat" recipes (two in total) are for items which are commercially produced and the recipes are not available in any public forum (much like Dole Whips). I don't speak for lynninpa, but her words/posts seem to imply these types of recipes are fine.

SJGAFYS????? What???? Not following the initials on that one. :confused3



:thumbsup2

[apostolic4life]

Wouldn't all of the variations of a WDW recipe that WDW sends out to people *still* be WDW authentic WDW recipes? :rotfl:

Well, not really........what if the waiter copied it down wrong, maybe the chef on duty fails to include an ingredient, or maybe extra ingredients are listed.......at that point it is a clone. A prime example of this would be the discussion we had a while back about French Onion Soup; after much discussion it was resolved when Tatania (I think it was her) got an updated recipe which included a missing ingredient. Without this ingredient it was just onion water, not soup........it was a mere clone of what it was supposed to be. Not everything issued by Disney is accurate. This has been seen in the poor editing in their cookbooks which many posters have pointed out in this thread.


I don't think it's fair to assume that if a person posted a recipe already posted previously did it out of some kind of "mine is better than yours" attitude. It was likely an oversight.

:hippie:


Yes, you are correct........just me being too cynical. Sorry!!! :hug:



:thumbsup2

[greeneeyes]

For me a clone or copykat recipe is one that a person tries to recreate because they do not have the original, ie the dole whip recipe and the pretzel bread recipe.

If a recipe is transcribe incorrectly and an ingredient is left out as was the case of the corn bread and onion soup then that is an error and just needs to be corrected. Have the person edit their post and make a notation. I wouldn't call that a clone, but that my 2 cents (and thats probably all its worth :laughing: ).

[piratesmate]

OK ladies, I'm going to ask that we table this discussion before it gets ugly.

Let's just leave it that substitute recipes should only be posted in this thread if the original is unavailable and should be clearly marked so that those who wish to avoid them can easily do so.

[greeneeyes]

OK ladies, I'm going to ask that we table this discussion before it gets ugly.

Let's just leave it that substitute recipes should only be posted in this thread if the original is unavailable and should be clearly marked so that those who wish to avoid them can easily do so.


Sounds good to me! :thumbsup2

[apostolic4life]

OK ladies, I'm going to ask that we table this discussion before it gets ugly.


Ok, who you callin' lady...........this morning when I got up and took a shower I was a dude........I make a few posts to an internet forum and *POOF* I'm a lady. :rotfl2:

I can't really comment on the ugly part......because I am. :lmao:



:thumbsup2

[piratesmate]

Ok, who you callin' lady...........this morning when I got up and took a shower I was a dude........I make a few posts to an internet forum and *POOF* I'm a lady. :rotfl2:

I can't really comment on the ugly part......because I am. :lmao:



:thumbsup2

Oh shoot! Did I actually TYPE that?!?!? :scared1: :rotfl: I didn't mean to. I knew there were posters of the masculine persuasion who posted on this thread.

Besides, I'm not old enough to stereotype people who cook at home as "ladies"...just because DH wouldn't be caught dead making anything other than coffee or baked potatoes. :lmao: :lmao: :lmao:

[disney54us]

Okay Ladies & Gentleman!! Just caught up and have to say:scared1:. I am on a regular thread that was moved from the welcome board to the CB, so I know it can be scary being moved and if things will change. I am here to say NO, they don't. Goffymamma, I realize you were thrilled with this thread when you found it, but if it was 'okay' with the op to give a recipe that is not made, the same with the pretzels which has been brought up several times in this thread. IMHO, then there is nothing wrong with offering the closest sub.
I think we need to be aware of checking the index so we don't duplicate and if we have a full menu of recipes that has been around for a while, we could post we have these available if anyone is interested. Unless it is on the requested list, if it is from a cookbook that the masses had available ten years ago, we may want to consider posting and using up the '250' pages for threads.
Finally, piratesmate welcome aboard!!!
WE have a mod who not only is in†erested and can share a few of her own, so wouldn't it be nice tha† she is on our thread to share:goodvibes,

[Tatania]

I would love to have the recipe for:
http://www.birds.cornell.edu/clementschecklist/images/checkmark.gifThe Lemon Citron Slush at the booth in France
http://www.birds.cornell.edu/clementschecklist/images/checkmark.gifThe Almond Cheesecake from Narcosee's and
http://www.birds.cornell.edu/clementschecklist/images/checkmark.gifThe scallop potatos from Narcosee's ( the ones they serve with the surf and turf)
Thanks:thumbsup2


Does anyone have the recipe for Narcoossee's scalloped potatoes. I have not been able to find them here.
Thanks:goodvibes


With thanks to the wonderful Chef at Narcoossee's who is inundated with requests.

Scalloped Potatoes
Yields: 12 servings

2-2/3 lbs Idaho potatoes, peeled and chopped
¾ qt Heavy cream
1/3 lb Asiago cheese, grated
1-1/2 oz Parmesan cheese, grated
1-1/16 oz Shallots, diced
½ oz Garlic, minced
7/8 oz Roasted garlic, pureed

1) Mix shallots, garlic and parmesan cheese with heavy cream.
2) Add peeled and sliced potatoes to cream mixture.
3) Pour mixture into greased cake pan and cover with parchment paper and top with aluminum foil.
4) Bake for 45 minutes at 400 degrees F.
5) Uncover and top with Asiago cheese and brown the top until cheese is melted.

[piratesmate]

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

cous cous salad
bean dip
both served w/pita bread
<snip>

I'm always interested in a new pork loin recipe as it's an easy dinner to make. I have the recipe for the Bacon Wrapped Pork Tenderloin from Sonya's at Disney's Vero Beach Resort but not Hilton Head (where we're going in August for a week). <snip>

I don't see these recipes in the index yet. Would you both please be so kind as to post them? Yum! :teeth:

[greeneeyes]

I noticed a request for the flan from the Crystal Palace, but there is a Mango Flan from there listed on page 121. Are these one and the same or are we still looking for the coconut flan?

[TheGoofyMama]

I don't have the Coconut Flan recipes :sad2: but maybe the person who requested it (or another member) could take a minute to email WDW and ask for it. :confused3 I think I have my quota of requests in right now, if I'm not careful WDW is going to block my email addy LOL
:lmao:

[TheGoofyMama]

Typhoon Tilly's, Typhoon Lagoon



BBQ
48 ounces of BBQ sauce
5 lbs of pulled pork (cooked & shredded)
12 ounces of coke

NO DIRECTIONS, I imagine I'd make it the same as I do my own. Mix, Simmer
and serve.

[TheGoofyMama]

Leaning Palms,
Typhoon Lagoon

3 ounces tunas salad
2 ounces gourmet salad mix
4 ounces chopped romaine
.5 ounces of black olives
.125 ounces shredded carrots
.5 ounces Greek pepper
.5 ounces red roasted pepper
.5 ounces feta cheese
2 ounces vinaigrette olive dressing

NO ASSEMBLEY INSTRUCTIONS WERE INCLUDED.

[piratesmate]

I noticed a request for the flan from the Crystal Palace, but there is a Mango Flan from there listed on page 121. Are these one and the same or are we still looking for the coconut flan?

I'm guessing there are actually 2 separate recipes. The Mango Flan on page 121 doesn't contain any coconut - unless I'm still asleep & can't see it. :rotfl: The DIS site, wdwinfo, shows Coconut Flan on the menu. Another site shows Mango Flan on the menu. That site shows the date for the menu as Feb '08, but I didn't see a date on WDWinfo. :confused3

[greeneeyes]

I don't have the Coconut Flan recipes :sad2: but maybe the person who requested it (or another member) could take a minute to email WDW and ask for it. :confused3 I think I have my quota of requests in right now, if I'm not careful WDW is going to block my email addy LOL
:lmao:


Thats how I feel. :laughing:

I have requests out all over I'm afraid I'll be marked a spammer.

[greeneeyes]

Leaning Palms,
Typhoon Lagoon

3 ounces tunas salad
2 ounces gourmet salad mix
4 ounces chopped romaine
.5 ounces of black olives
.125 ounces shredded carrots
.5 ounces Greek pepper
.5 ounces red roasted pepper
.5 ounces feta cheese
2 ounces vinaigrette olive dressing

NO ASSEMBLEY INSTRUCTIONS WERE INCLUDED.

I just found out what I'm having for lunch. The only thing I don't have is a Greek pepper, but I have Greek vinaigrette.

[Tatania]

Bacon Wrapped Pork Tenderloin - I don't see these recipes in the index yet. Would you both please be so kind as to post them? Yum! :teeth:

Bacon Wrapped Pork Tenderloin
from Sonya's at Disney's Vero Beach Resort
Serving size: 3

3 two ounce portions of pork tenderloin (trimmed, pounded, and 1inch thick)
3 strips of applewood smoked bacon
3 oz maple syrup
4 oz canola oil
salt and pepper to taste
6 oz beef stock
1/4 tsp. whole grain mustard

1. Wrap each tenderloin with a strip of bacon, trimming excess bacon and skewering each strip with a toothpick
2. Combine syrup and oil, then pour the mixture over the wrapped pork and marinade overnight
3. Salt and pepper marinated pork to taste before cooking on a grill.
4. Boil beef stock and reduce by 1/2 (to 3oz) Add mustard to reduced stock, and pour the mixture over the grilled pork before serving.

From the DVC quarterly Vacation Magic Magazine

[lynninpa]

I first want to say that I had no plan to “jump ship” when it came to this thread. I absolutely loved reading posts and updating the recipe lists! You all know I did it faithfully each day. I was excited when someone posted requesting a recipe that they just had to have and I was even more excited to try and find it for them! Yes, things got quite hectic in my life yet I still looked forward to logging onto the DisBoards Official Disney Recipe Exchange! Then the messages started…

“I posted a requested recipe. Are you going to take it off of the Requested List?!!” (After 2 days-geez, give me a moment to breath)

“Could “we” change the format of the Recipe Index?” “I find your format tedious…”

“I would be happy to take over for you if this is too much for you” **This was mentioned to me repeatedly even when I was updating 3 times a day!

"I have taken the liberty of updating both the index and a request list..." (NOT from a Moderator)

People suddenly claiming to have secret inside sources at a particular restaurant when a new recipe from that dining spot was requested. What a coincidence! And many times it was not the recipe served in the restaurant.

I started the Disney Recipe Exchange in hopes of a fun, light-hearted way for all of us to share recipes from a very special place we all hold close to our hearts. In the mood for making Tonga Toast on a lazy Sunday morning? You came to the right place! Want that special Disney cocktail recipe you had on your honeymoon? Again, you came to the right place.

Do you want to repeatedly bicker and complain about the order the recipes are in or that your recipes were not spotlighted as the Recipe of The Year? Do you get upset and claim that other posters recipes are not "official" because you claim to make three 7-course-Dsieny-meals 5 times a week. No thanks.


Again, I loved every moment I spent updating lists, searching for recipes and just simply sharing time with fellow Disers who shared my love of Disney dining spots!

I hope this continues to be a great thread for my fellow Disers!

[GabbyMom]

I started the Disney Recipe Exchange in hopes of a fun, light-hearted way for all of us to share recipes from a very special place we all hold close to our hearts. In the mood for making Tonga Toast on a lazy Sunday morning? You came to the right place! Want that special Disney cocktail recipe you had on your honeymoon? Again, you came to the right place.

Do you want to repeatedly bicker and complain about the order the recipes are in or that your recipes were not spotlighted as the Recipe of The Year? Do you get upset and claim that other posters recipes are not "official" because you claim to make three 7-course-Dsieny-meals 5 times a week. No thanks.


Again, I loved every moment I spent updating lists, searching for recipes and just simply sharing time with fellow Disers who shared my love of Disney dining spots!

I hope this continues to be a great thread for my fellow Disers!

I'm glad your ok :hug: . I was hopeing everything was alright:flower3: .

I'm sorry that the thread got out of hand. I came here for the fun of it, and for how sweetly I was welcomed to the thread.
Thank you :goodvibes

[Tatania]

Hi Llyninpa,

I’m also glad to hear that everything is okay with you and I’m sorry you got the feeling that the time and effort you put into this thread was not appreciated.

It’s BECAUSE you were so diligent about updating the Recipe Index and Request list, that it became a source of worry to Posters on this thread when weeks went by and there wasn’t a word. The concern was more about your well being than anything else.
However, the success of the thread also meant that pages of recipes were being posted and it was becoming difficult to keep track of it all without any updates. Offering to help was simply a way of taking some of the burden off your shoulders. We all get busy and real life interferes, so it should not be construed as a criticism if someone offers their assistance (which I did, when I offered to update the index and request list). I apologize if this came across as offensive because it was not meant to be.

I don’t know about the other comments you posted, but I don’t actually see the problem in considering suggestions for improving the usability of the index or letting people use whatever sources they have for getting recipes. If we’re here to share recipes from a place we all love, why can’t we work together to make it as user friendly and informative as possible? If you’re looking for that “special Disney cocktail recipe you had on your honeymoon” you probably don’t want to wade through 2000+ posts to find it.

Maybe I’ve missed something here, but I don’t see repeated bickering about the “order of recipes or recipes not being spotlighted”. I see people who have a passion for good food, cooking and collecting some of the most delicious recipes in the world – namely Disney recipes. I hope we can all keep doing that and I also hope that this continues to be a great thread. We’ve already got the best collection of Disney recipes anywhere online and the credit goes to you, llyninpa, for starting this thread and coming up with the idea of an index – which other similar threads don’t have. That’s what sets this thread apart and why I love it.

It’s good to see you back and let’s all get back to having a good time posting & comparing Disney recipes!

http://www.ezthemes.com/previews/w/wpmickey37b.jpg

[TigerKat]

lynninpa - Glad to hear that you are OK.:hug:

[Candid]

Lynn, personally, I was just worried about YOU! It was because of all of your hardwork on this thread that your presence was immediately noticed...I'm glad you're okay :hug:

[TheGoofyMama]

Llyninpa,
I'm glad your back! I hope life has calmed down for you and things are getting back to normal. I never took the time to tell you how much I love your thread and I enjoy reading every post. So I am telling you now, THANK YOU, for all of the time and effort you put into caring for this thread. :hug:


YOU ROCK! :grouphug:

[disney54us]

I don't see these recipes in the index yet. Would you both please be so kind as to post them? Yum! :teeth:

I will review which ones I did post. I promise to get them posted soon, its been a little hectic hear and I haven't been able to Dis as much as I would like.

[disney54us]

lynninpa, welcome back and we are all glad that you and your family is okay.
I think if you read the post through your absence you will see it was concern for your well being that had us worried. Just glad we had nothing to worry about.:goodvibes

[greeneeyes]

Its because of this thread that I joined! :cool1:
Lynn I don't know you, but I can see all the hard work that you have put into this thread. I wouldn't let some petty people negate the feeling of satisfaction that the success of this thread has brought to you. Life has a way of getting busy at times so people come and go as time permits. I don't think an offer of help was out of line or in any way disrespectful and I'm sure thats not the spirit it was intended in.

Welcome back, now lets get cooking! :woohoo:

[pinkerbell]

lynninpa...
I have mostly lurked here, but I too am glad we have heard from you...
I started a little thread in comparison, a fridge swap, and between all my outside responsibilites, I often cannot respond to people quickly.. sometimes not at all. The effort and dedication you have given is outstanding and WE, (DH & I) thank you!
:goodvibes:

[TheGoofyMama]

Boma - Flavors of Africa Disney's Animal Kingdom Lodge



Yield: 1 serving


Ingredients

1 3/4 ounces Absolut Citron
1/4 ounce Van Der Hum
Splash Cranberry Juice
1 each Lemon Twist



Method of Preparation


Mix together and serve in a martini glass. Garnish with a lemon twist.

[TheGoofyMama]

I think this one has been on the request list for some time now.

ENJOY!

GRAND FLORIDIAN RESORT & SPA

Cítricos
Cítricos, Chef Roland Muller


Six Hour Braised Veal Shank with Orzo Pasta, Toasted Sesame Seeds and a Soy Sauce Glaze

Makes 2 Servings



Ingredients

2 each - 24 ounce Veal Hind Shank, trussed and marinated - See Method

8 ounce Orzo Pasta, blanched

2 tablespoons Black Sesame Seeds, toasted

2 each Green onions Tempura, See Method

2 each Rosemary Sprigs



Veal Shank Marinade

2 tablespoons Black sesame Seeds, toasted

1 cup Rice Wine Vinegar

1.2 cup Soy sauce

1 tablespoon Chili Flakes, crushed

2 each green Onions, chopped

4 ounces carrots, diced

4 ounces celery, diced

2 cups Dry White Wine

4 ounces Fennel, diced

1 ounce fresh Cilantro, chopped

3 ounces Sesame Seed Oil



Marinade Preparation

Combine all ingredients in a large mixing bowl. Place the trussed veal
shanks in a small upright container and pour the marinade over the top to
cover. Allow to marinate for 72 hours (three days).



Cooking Method

Remove the shanks from the marinade. In a large sauce pot, heat 1 tablespoon
of olive oil and sear all sides of the shanks to a deep golden brown. Add
the marinade to cover the shanks 3/4 of the way and bring to a simmer. Cover
the pot with a lid or foil. Place the pot in a 300f. oven and allow to cook
for four to six hours or until tender. Upon completion of cooking, remove
the shank from the liquid and keep warm. Place the marinade in a small sauce
pot on the stove over medium heat and bring to a simmer. Reduce to sauce
consistency. Adjust the seasoning as needed.

* Do not over reduce the sauce as it will become salty due to the soy sauce
content.



Tempura Batter

4 ounces All Purpose Flour

2 tablespoons Corn Starch

2 tablespoons Baking Powder

1 teaspoon Sesame Oil

1 ounce Lime Juice, fresh squeezed

1 pinch Cayenne Pepper

Salt to taste



Tempura Method

Combine all dry ingredients and mix well. Incorporate the oil and lime
juice. Adjust the consistency with water. Immerse the green onions into the
batter to thoroughly coat. Deep fry the onions at 350f. until golden brown.
Reserve warm.



Presentation

In a medium sauté pan, heat two tablespoons whole butter until it is lightly
brown. Add the toasted sesame seeds and orzo. Toss until hot and adjust the
seasoning as needed. Place the orzo in the center of the dish. Place the
veal shank on the bed of orzo and ladle the sauce over the top to glaze.
Garnish the dish with the Tempura onion and rosemary sprig.

[Tatania]

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

Thanks so much for those 2 new recipes GoofysMama! The Veal Shanks had been a long standing request. Equally long standing has been the request for the braised short ribs from Jiko.

Does anyone have the short rib recipe from Jiko. My wife absolutely loved this dish. Thanks!


A big thanks to new Jiki Chef Brian Piasecki who took the time to write the following:

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/ShortRibs_Jiko-1.jpg

BBQ-Braised Beef Short Ribs
Jiko, Animal Kingdom Lodge

Chefs Note: Below are the bullet point to actually make the recipe - ours varies just a bit because of the large quantities that we produce, but overall this will yield you a great product. Every time you make them it may differ a bit based on the amount you produce and the flavor you want. - Chef Brian Piasecki.

1. Season the beef short ribs by rubbing them well with olive oil, salt and black pepper
2. Sear them just to brown them in a heavy bottomed pan at high heat (careful - this will be a little messy and the hot grease will pop out of the pan and can burn you - wear long sleeves!!!)
3. Place the seared ribs into an oven-proof roasting pan that has a tight fitting lid.
4. Along with the ribs, place your liquid, enough to cover 2/3rds of the meat, (Jiko has used beef broth, red wine, Tamarind sauce, thin BBQ sauce with ground Kenyan coffee etc.), 1-2 large diced onions, and 8-10 whole garlic cloves. Place the lid on it securely and place it in a 275 degree oven for about 7 hours. It is important not to rush the cooking time because the long, slow heat is the key to these being very flavorful and tender.
5. When done (the meat will separate easily from the bones with just the touch of a fork), carefully remove them from the liquid so they do not fall apart and transfer the cooking liquid to a saucepan and reduce by half. Remove from the heat, with a stick blended (hand burre mixer - you can also use a blender but the liquid is very hot) puree the sauce with the onions and garlic as this will assist in the thickening of the sauce. Continue to reduce if it is to thin or not the consistency that you would like.
6. Pour the sauce over the ribs either on individual plates, or on a family sized platter and enjoy!
Jiko serves this over an Idaho and Sweet Potatoes mash.

[TigerKat]

OMG, for anyone who hasn't had the short rib from JIKO, it is amazing!:cloud9:

[TheGoofyMama]

[QUOTE=Tatania;24362190]Thanks so much for those 2 new recipes GoofysMama! The Veal Shanks had been a long standing request. Equally long standing has been the request for the braised short ribs from Jiko.


Your very welcome! I'm glad I could help. :hug:

I love getting the recipes, it's like Christmas to me :banana:

Thanks for all you share too, It inspires me to keep the recipes coming in.

[Tatania]

Recipe Reviews:
Roma Tomato Sauce (p. 128) - a slightly sweet, basic tomato sauce that worked well on pasta and as a pizza sauce.
Sicilian Pizza (F&W Festival) - I used the Roma tomato sauce and used the dough setting on the bread machine for the crust. Homemade pizza is SO much better than store bought and this one was simple but yummy - with lots of mozzarella.
Apple Vinaigrette (Boma version below). I've never had apple vinaigrette and this one is very thick with the grated apple. It's different and interesting but not something I'd make on a regular basis.

Apple Vinaigrette
from Boma, Animal Kingdom Lodge (from the DISNEY magazine
Yield: 10 servings

1 ¼ cups Olive oil
½ cup Lemon juice, fresh squeezed
1 ½ each fresh Lemon zest
1/3 cup Cider vinegar
2 each Apple, pureed
1 T. Dijon mustard
To taste Kosher salt
To taste Fresh ground black Pepper
Peel and shred about two apples through the mandoline and put in a stainless steel bowl with the Dijon Mustard. Whisk in the cider vinegar and the lemon juice, and slowly add in the olive oil. Stir in the fresh grated lemon zests and mix well. Adjust the seasonings with Kosher salt and fresh ground black pepper.

:rainbow:
Since we're posting slow braised shank recipes, here is a favorite from Napa Rose - apparently "unbelievably rich and delicious".

Wine Country Slow Braised Lamb Shank
Napa Rose Restaurant, Disney's Grand Californian Hotel(from Cooking with Mickey 2004)
6 servings

6 Lamb shanks
Salt and black pepper, to taste
10 garlic cloves
2 Tbsp Canola oil
1 Onion, julienned
2 Carrots, julienned
2 Celery stalks, julienned
2 Cups good red wine
4 Cups Veal or lamb demi-glacé
2 Cups Water
1/3 C Chopped sundried tomatoes
2 Tbsp. kalamata olives, pitted and chopped
1 tsp. Anchovies
½ bunch Thyme sprigs
½ bunch fresh sage


Heavily season lamb shanks with salt and black pepper heavily and allow to sit for 30 minutes.
Pre-heat oven to 350 degrees.
Saute garlic in canola oil, in a large braising pan. Bring up to heat, medium, while stirring garlic constantly. Add onions, carrots and celery and continue to sauté until brown. Deglaze with red wine and add demi-glace and water. Bring to a simmer.
In a separate pan, sauté seasoned lamb shank to a nice brown. Add them to the braising pot of liquid and vegetables. Make sure that lamb shanks are covered with liquid or they will dry out.
Place braising pan in the pre-heated oven and cook uncovered for 2 hours or until very tender. The meat should be falling off of the bone. The liquid should have reduced by half. However, be careful that liquid does not reduce too fast; if it does, add a little more water while shanks are cooking.
Serve with the vegetables and the braising liquid in a large pasta bowl or chop plate.
Lamb shanks go great with red wine, especially cabernet.

[piratesmate]

I've been finishing up with reading the thread and going through the index. I'm finally caught up & will be fixing the formatting in the next couple of days. I found quite a few recipes that had been posted more than once...the same version. Starting around page 105/106 I began deleting the duplicate recipes, if the recipe was the only thing in the post - after verifying that the recipes were identical. Please don't take it personally if some of your posts have been deleted - it was just an effort to keep the thread running a bit longer since threads get locked at 5000 posts. (We were about halfway there.) To that end, I'm going to comment on several things I ran across that I didn't see answered all in this post. (In the future, you might want to consider posting multiple recipes in a single post instead of giving each their own. Try using bold on the name of the recipe to make it stand out.)

Regarding Artist Point's Smoky Portobello Soup
Do you think that a bit of Liquid Smoke would do the same thing? I don't have a smoker, even though I know that I could rig something up in my grill.
OK Im sure I read that you can smoke things by wrapping them in foil and lying them on top of a saucepan with wood chips and boiling water in but not sure how easy it would be to do this with mushrooms. Ive seen it done with chicken and as long as the pan was small it would work.
I often add Liquid Smoke to things because DH does the grilling & he doesn't "want to mess with all that". :confused3 It's just easier than arguing. ;) I can tell you that while we really enjoy the flavor, it's not quite the same. I think the kind of wood chips used really does make a difference. The few times I got DH to try it we used a somewhat different method than Gismo mentioned: Soak wood chips overnight. Place them in a foil pan (or you can make a foil pouch with holes on top). Preheat one side of the gas grill. Once heated, turn down one side & place foil pan/pouch on the lava rocks. Place what you want smoked on the cold side of the grill, close the lid & wait. You could also refer to page 123, post 1831. There is a kind of "How To Guide" to smoking things.

Regarding F&W Festival's Ripe Plantain Casserole
<snip>I have no idea how to ripen plantains, either. I've also tried to wait for them to ripen faster in a brown bag, but with no luck. They are definitely hardy things! Anyone know how to make plantains ripen faster?
I Googled ripening plantains faster & found this advice: "Put it in a bag that contains oranges or other citrus fruits...Speeds up ripening drastically. Also in the caribbean we wrap in newspapers and place under the bed...lol
I guess it's generally warm under there or something...but I've seen people do it..."

Regarding F&W Festival's Pierogi with Kielbasa
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.
We always cut our kielbasa before grilling. I cut the "ring" into 6 pieces & then cut those in half lengthwise. We all prefer it that way...unless DH isn't paying attention & it burns. LOL You just have to be careful that it doesn't flare up as the grease drips. He pretty much always grills with the lid open. I don't like greasy foods & this way I can eat the kielbasa. During the winter I have to make something else for me if I pan-fry kielbasa for everyone else.

Regarding Hollywood & Vine's Root Beer Sweet Potatoes Sauce
Also, I found this recipe on a website.

Has anyone ever tried to make these? I'm thinking about making this with a roasted pork loin on Wednesday night.
FWIW: I don't believe that recipe is an "official" recipe, but is a copycat or clone. I found that recipe on Copykat.com a number of years ago. The amounts were somewhat different though.

Root Beer Sweet Potatoes Sauce
from Hollywood & Vine, source: Copykat.com

1 qt rootbeer
1 c bourbon
1 oz lemon juice
6 oz water
3 oz corn starch
2 oz butter
pinch of ground cloves

Mix corn starch with water, set aside. Bring all other ingredients to a boil in a pot. Add corn starch mixture. Sauce is now ready to be poured on sweet potatoes. Slice fresh sweet potatoes in 1/2" circles, bake in 350 degree oven until soft. Remove from oven, pour glaze over and they are ready to serve.

[My comments: DS loved these potatoes & was really excited to have them at home. He thought they tasted the same. I can't say one way or the other as I didn't have them due to the sugar content. I didn't peel the potatoes before baking them - I detest peeling sweet potatoes. LOL It only took a second to peel the skin off once the slices were baked & I poured the sauce over at that point.]

Regarding Boma's Butternut Squash Soup
Last night I made the Butternut Squash Soup from Boma <snip> I think the lemon is a mistake.

Update: When I reheated the soup I added the juice of one blood orange, more brown sugar, cinnamon and nutmeg and DS and I liked it better. Mom prefers the sour version and wants the recipe, LOL.
I just wanted to point out that there is a fall version of this version as well. As you can see this version calls for sugar, but no lemon. The spices this one calls for would make it a bit sweeter tasting as well, I think.

BUTTERNUT SQUASH SOUP-Fall version
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings

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

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

[apostolic4life]

Regarding Boma's Butternut Squash Soup

I just wanted to point out that there is a fall version of this version as well. As you can see this version calls for sugar, but no lemon. The spices this one calls for would make it a bit sweeter tasting as well, I think.



This is often the case with recipes centered on produce. Often, the chef will make two versions (or more) to compensate for natural seasonal flavor fluctuations in the produce. Take tomatoes for instance, a summer tomato has tons of natural flavor where fall and winter tomatoes tend to be sort of bland. If making a soup based on tomatoes the recipe for fall and winter tomatoes would have to have some changes to compensate for this lack of natural flavor you get from summer harvests. I would not go through the effort of making two different recipes, but I would just offer the recipe when the season is prime for the item being used.

Funny thing to think about, dairy and meat also have "seasons". The product can have tremendous flavor differences based on the diet of the animals being slaughtered or milked. Just a little trivia for everyone.



:thumbsup2

[greeneeyes]

Regarding F&W Festival's Pierogi with Kielbasa

We always cut our kielbasa before grilling. I cut the "ring" into 6 pieces & then cut those in half lengthwise. We all prefer it that way...unless DH isn't paying attention & it burns. LOL You just have to be careful that it doesn't flare up as the grease drips. He pretty much always grills with the lid open. I don't like greasy foods & this way I can eat the kielbasa. During the winter I have to make something else for me if I pan-fry kielbasa for everyone else.



Thats what I was saying. Cutting the kielbasa into larger pieces instead of the little circles will keep it from drying out so much. I don't know anybody who would take the time to try and slice it and grill it the way the recipe states. :laughing:
Personally, I like mine steamed or baked, but the DH likes his grilled or pan fried. I'll eat it any way its cooked, even cold out of the fridge.

RE: the Rootbeer Sweet Potatoes the recipe originally posted is the one I've seen listed on a couple of sites and not marked as clones and using the early times whiskey and brown sugar.

[GDUL]

Thanks so much for those 2 new recipes GoofysMama! The Veal Shanks had been a long standing request. Equally long standing has been the request for the braised short ribs from Jiko.

Thank you so much for posting this recipe!

[TheGoofyMama]

Thank you so much for posting this recipe!

Your welcome, I hope you enjoy it :hug:

[TheGoofyMama]

DOWNTOWN DISNEY
* Exported from MasterCook *




Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce vodka
1 ounce Captain Morgan spiced rum
1 ounce Myers's rum
3 ounces pineapple juice -- (approx. 1/3 cup)
3 ounces sweet & sour mix -- (approx. 1/3 cup)
3 ounces cranberry juice -- (approx. 1/4 cup)
3/4 ounce DeKuyper Razzmatazz raspberry schnapps
*****
GARNISH
orange wedge
maraschino cherry



1. Fill a 22-ounce glass with ice.

2. Combine all ingredients, except Razzmatazz, in a shaker and shake well.

3. Pour over ice and add Razzmatazz as a floater to the top of the drink.

4. Garnish with an orange wedge on the rim of the glass, drop in a cherry,
add a straw, and serve.

MAKES 1 DRINK.






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

Per Serving (excluding unknown items): 162 Calories; trace Fat (1.4%
calories from fat); trace Protein; 24g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Fruit.


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

[TheGoofyMama]

DOWNTOWN DISNEY
* Exported from MasterCook *



Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 ounce vodka
3/4 ounce white rum
3/4 ounce gin
3/4 ounce Grand Marnier liqueur
3/4 ounce Kahlua liqueur
2 ounces sweet & sour mix -- (1/4 cup)
1 ounce cranberry juice
splash beer
*****
GARNISH
orange wedge

Terminator is right. Look at all the different liquors that go into this
one: vodka, rum, gin, Grand Marnier, Kahlua. Be sure to paint the ceiling
before you start drinking these so that later you'll have something nice to
look at.

1. Fill a 16-ounce glass with ice.

2. Mix all ingredients, except beer, in a shaker and shake well.

3. Pour over ice.

4. Pour a splash of beer over the top, garnish with an orange wedge, and
serve with a straw.

MAKES 1 DRINK.





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

Per Serving (excluding unknown items): 170 Calories; trace Fat (1.5%
calories from fat); 0g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit.


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

[TheGoofyMama]

DOWNTOWN DISNEY

* Exported from MasterCook *


Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ounce light rum
1/2 ounce Malibu rum
1/2 ounce Bacardi 151 Rum
1/2 ounce Captain Morgan spiced rum
4 ounces pineapple juice -- (1/2 cup)
splash 7UP
*****
GARNISH
pineapple slice
maraschino cherry

With a name like Sweet Death Becomes Her this drink's got to be good. With
four different rums in there, you won't care what it's called.

1. Fill a 16-ounce glass with ice.

2. Combine all ingredients, except 7-Up in a shaker and shake well.

3. Pour over the ice and add a splash of 7UP on top.

4. Garnish with a pineapple slice on the rim, drop in a maraschino cherry,
and serve with a straw.

MAKES 1 DRINK.







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

Per Serving (excluding unknown items): 96 Calories; trace Fat (1.3% calories
from fat); trace Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1 Fruit.


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

[TheGoofyMama]

The Green Mile

serve in Cocktail Glass

1 oz melon liqueur
3/4 oz Malibu® coconut rum
1/4 oz Cointreau® orange liqueur
3 oz pineapple juice


Shake and serve in a cocktail glass.

****************************************


Planet Hollywood Blue Hawaii Shot

3/4 oz Malibu Rum
3/4 oz Blue Curacao Liqueur
splash pineapple juice
splash sweet & sour mix


****************************************


Planet Hollywood Grape Crush Shot

3/4 oz vodka
3/4 oz DeKuyper Grape Pucker
splash sweet & sour
splash Chambord liqueur

******************************************

Planet Hollywood's Gorillas In The Mist Drink


¾ oz. Malibu Coconut Rum
¾ oz. Bailey’s Irish Cream
¾ oz.Kahlua
¾ oz. Banana Liqueur
1 ½ oz.Ice Cream
½ Banana

Place ingredients in mixing tin. Blend till creamy. Pour into glass. Top with whipped cream, dried banana chips and swirl chocolate syrup over top.


************************************************** *

Planet Hollywood's The Comet Drink

1 oz. Captain Morgan’s Spiced Rum
½ Myers’s Rum
Melon Skewer
3 oz. Pineapple Juice
2 oz. Cranberry Juice
1 oz. Sweet & Sour Mix
Top with DeKuyper Razzmatazz

Fill glass slightly above rim with ice. Pour ingredients first six ingredients into mixing tin. Blend for 2 seconds and pour over ice. Top with Razzmatazz. Add garnish, straw and a smile!


***********************************************

Planet Hollywood's Blue Lagoon Drink

1¼ oz. Absolut Vodka
¾ oz. Blue Curacao
Equal Parts Pineapple Juice and Pink Lemonade

Lemon Wheel

Rim glass with blue sugar. Fill glass with ice. Pour ingredients in a mixing tin and blend for 2 seconds. Pour over ice. Add garnish, straw and a smile!


**************************************************

Planet Hollywood's Cool Running Drink

3/4 ounce Captain Morgan spiced rum
3/4 ounce Malibu rum
3/4 ounce Bacardi Limon
2 ounces (1/4 cup) pineapple juice
1 ounce cranberry juice
1 ounce orange juice
splash of grenadine
splash of Rose's lime juice
splash of Bacardi 151 rum


Directions
-------------

1. Fill a 16-ounce glass with ice.
2. Combine all ingredients, except Bacardi 151, in a shaker. Shake, shake, shake.
3. Pour over ice.
4. Pour a splash of Bacardi 151 on top, garnish with an orange wedge on the rim of the glass, drop in a cherry, and serve with a straw.

************************************************** *

[TheGoofyMama]

DOWNTOWN DISNEY


* Exported from MasterCook *

Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ounce Frangelico liqueur
1/2 ounce Baileys' Irish Cream
3/4 ounce Chambord liqueur

1. Combine Frangelico and Chambord in a shaker with a handful of ice and
shake well.

2. Strain into a 2-ounce shot glass.

3. Gently pour the Baileys' into the shot glass. It will first sink, then
rise to the top as a floater.

MAKES 1 SHOOTER.






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

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0

[TheGoofyMama]

DOWNTOWN DISNEY


Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 ounces Absolut vodka
3/4 ounce DeKuyper Pucker sour apple schnapps
1 ounce sweet & sour mix
1 ounce Sprite

Sour apple martinis are big-time right now. Every bartender's got a version.
Most of the time it's just straight vodka shaken up with sour apple schnapps
and ice. With a super-smooth, high-end vodka this is a cherished cocktail.
Add a couple other ingredients in there, like sweet & sour mix and
lemon-lime soda, and you experience the House of Blues.

1. Put a handful of ice in a martini glass so that it chills while you mix.

2. Add another handful of ice to a shaker

3. Add the vodka, schnapps, sweet & sour mix, and Sprite to the shaker and
give it a good shake.

4. Dump the ice out of the martini glass, pour in the cocktail, and serve.

MAKES 1 DRINK





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

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0 0

[TheGoofyMama]

DOWNTOWN DISNEY

* Exported from MasterCook *

Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 ounces Absolut Citron vodka
1/4 ounce blue curacao liqueur
1 1/4 ounces sweet & sour mix

When making any martini always fill the glass with ice and water and let it
sit while you make the drink in a shaker. A glass with a good chill on it is
key, whether serving a connoisseur or carefree party animal.


1. Put a handful of ice and some water in a martini glass so that it chills
while you mix.

2. Add another handful of ice to a shaker

3. Add the vodka, blue curacao, and sweet & sour mix to the shaker and give
it a good shake.

4. Dump the ice water out of the martini glass, pour in the cocktail, and
serve.

MAKES 1 DRINK.







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

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0

[piratesmate]

I'd gotten this recipe a number of years ago on a site that used to display one recipe at a time from Disney cruises. However, I haven't seen a new in quite some time. cruiselinecuisine.com

Mummified Prawns with Avocado, Tomato and Citrus Salsa
Disney Wonder
(serves 4)

SALSA Ingredients:
• 2 Avocados
• 2 Tomatoes
• 2 Blood Oranges
• Salt & Pepper
• 1 Lime
• 1 Bunch of Parsley
• Dash Tabasco
• 50 ml. of Olive Oil

Method for Salsa
1. Peel & Slice Avocado
2. Dice Tomatoes
3. Segment Blood Oranges & Limes
4. Chop Parsley
5. Combine all ingredients, reserving half of the parsley for garnish and season to taste.

Ingredients for Shrimp
• 12 Prawns, shelled & deveined
• 3 Large Baking Potatoes
• 2 liters Canola oil - for frying

Method for Shrimp
1. Heat oil
2. Peel Potatoes and Slice on spiral Slicer
3. Wrap Potato around Shrimp
4. Fry Shrimp until Golden
5. Serve with salsa

= = = = = =
<source> Posted on The DIS a number of years ago.

Sweet Pizza with Vanilla Olive Oil
Palo, Disney Cruise Line

3 c Plain Flour
½ Tbl Yeast
1 Tbl Salt
½ c Olive oil
1 ¾ c water
¾ c Sugar
2 Mango (thinly sliced with the skin on)
1 Vanilla pod
2 c Raspberries
1 c Blueberries
8 Tbl Toasted Almonds
1 c Mascarpone cheese
8 Tbl Mint (shredded and ready to use)

1. Sieve the flour, place in a mixing bowl, add the dried yeast and salt, make a well in the center and gradually mix in the oil and ¼ cup of water, mix until a smooth dough has been formed. Let rest for 3 hrs.

2. Add ½ cup of water to a pot, add ½ cup of sugar, boil together to make syrup. When syrup is ready and hot dip the mango in for 2-3 seconds to blanche.

3. Split the vanilla pod and extract the seeds, add to the syrup. Allow to cool slightly, when cool mix in 1/3 cup of olive oil.

4. Add 2 cup of raspberries to small pot, add ¼ cup of sugar and 1 cup of water, boil together for 2 minutes, liquidize the mix and then strain in a fine strainer. Set aside to cool.

5. When the dough has been rested cut into 8 even sized pieces, roll into a ball and allow to rise in a warm place until the mix has doubled in size-when doubled in size knock the mixture back, on a lightly floured surface roll the dough into a even sized round pizza shape. Mark the dough all over with a fork and place onto an oven tray or pizza ring.

6. Brush some of the cooled raspberry sauce over the pizza dough, arrange 3 slices of mango on top of the pizza, coat some of the berries with the syrup and sprinkle over the pizza, bake in oven at 350 f for 4 minutes.

7. Take the pizza from the oven, sprinkle the toasted almonds on top of the pizza. Spread the mascarpone cheese around the top of the pizza, sprinkle with the shredded mint leaves. Cut into four even sized pieces and drizzle with the olive oil syrup, place onto the center of a plate.

[Tatania]

I'll try and squeeze everything into one post to save space on the thread ;)

Root Beer Sweet Potatoes Sauce

I have a very slightly different version - supposedly authentic but I can't vouch for it.

Root Beer Bourbon Sweet Potatoes
Hollywood and Vine, Hollywood Studios

Fresh California Sweet Potatoes, peeled & sliced in 1/2" rounds
4 cups root beer
2 tablespoons lemon juice
1 cup bourbon
Pinch ground cloves
3/4 cup brown sugar
1/4 cup margarine
6 tablespoons corn starch mixed with 3/4 c water

Bake or roast sweet potatoes at 350 degrees F. (preheated) until soft. Meanwhile, combine lemon juice, root beer, bourbon, cloves, brown sugar and margarine in saucepan. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Blend corn starch with 3/4 cup water. Add to mixture in saucepan and stir until slightly thick. Pour over sweet potatoes.

I think the version of the Boma Butternut Squash soup you posted, piratesmate, seems more like what they serve the restaurant then the version they put into the Delicious Disney cookbook. I made the recipe from the cookbook, and my reviews were that it tasted way to sour - at least for me. The restaurant version has a sweet taste.

The Sweet Pizza with Vanilla Olive Oil you posted is slightly different in the Cookbook version. I'll post so you can compare. The sugar amounts differ, the mango is peeled and the method is slightly different.

Palo, Disney Cruise Line (from Cooking with Mickey 2004)
Yield: 8 servings

Pizza Dough
3 cups Plain Flour
½ Tbsp Yeast
1 Tbsp Salt
½ cup Olive oil
------
1 cup water
1 ¼ cups Sugar
4 Mangoes (peeled and thinly sliced)
1 Vanilla bean, split
1/3 cup olive oil
1 cup Mascarpone cheese
2 cups Raspberries
1 cup Blueberries
¾ cup Almonds, toasted
¼ cup shredded fresh mint leaves

1. Sieve the flour, place in a mixing bowl, add the dried yeast and salt, make a well in the center and gradually mix in the oil and ¼ cup of water, mix until a smooth dough has been formed. Let rest for 3 hrs.
2. Boil water and 1 cup sugar together in a medium saucepan for about five minutes to make syrup. When syrup is ready, dip the mangoes in for five seconds to launch, and remove, using a slotted spoon.
3. Extract the seeds from the vanilla bean and add to the syrup allow to cool slightly. Once cool, mix in the olive oil.
4. Add 2 cup of raspberries to small pot, add ¼ cup of sugar and 1 cup of water, boil together for 2 minutes, liquidize the mix and then strain in a fine strainer. Set aside to cool.
5. When the dough has been rested cut into 8 even sized pieces, roll into a ball and allow to rise in a warm place until the mix has doubled in size. When doubled in size, On lightly floured surface, roll the dough into an even sized round pizza shaped, about 14 inches in diameter. Mark the dough all over with a fork and place onto an oven tray or pizza ring.
6. Using a pastry brush, coat dough with a thin layer of syrup. Bake in a preheated oven for about 10 minutes, until dough is cooked but not very brown. Cool slightly before proceeding. Spread the mascarpone cheese evenly over the pizza dough. Spread the raspberry sauce over the mascarpone cheese. Arrange slices of mango on top the pizza in a spiral. Coat the blueberries with the syrup and sprinkle over the pizza.
Reduce oven heat to 350°F and bake for about 5 minutes, until mixture is set and dough is slightly more browned.
Remove pizza from the oven and sprinkle the toasted almonds on top of the pizza.
Garnish with a shredded mint. Drizzle with the olive oil syrup and cut into eight wedges for serving.


apostolic4life - you made an interesting point about tomatoes. The tomatoes we eat today bear very little resemblance to the "original" tomatoes that originated in Central America. Early accounts from Europeans describe it as being very acidic - and it was not smooth and round the way it is today.


I'm still transcribing the entire "Cooking with Mickey and the Disney Chefs, 2004", because I plan to give the cookbook to my niece for her birthday. I haven't been posting all the recipes, but will post these from the Cruise Line section:

Eggs Benedict
Disney Cruise Line
Yields: 6 servings

Hollandaise Sauce
2 cups clarified butter (below)
1 whole shallot, finely chopped
3 black peppercorns, cracked
2 tablespoons white wine vinegar
3 egg yolks
Salt, to taste
1 to 2 drops Tabasco sauce

Clarified Butter
Put 6 sticks of butter in saucepan over medium heat, just to melt, then reduce heat to medium low and simmer, skimming top occasionally, for 20 to 30 minutes, until the solids are completely separated from the butter. The solids will be at the bottom and the clarified butter on top. 6 sticks of butter yields about 2 cups clarified butter.

1. Add 1 tablespoon clarified butter to a sauté pan. Add the shallots and sauté until translucent. Add the cracked black peppercorns and the white wine vinegar. Cook until liquid is reduced by half.
2. Put the egg yolks in a stainless steel bowl. Strain the white wine vinegar into the bowl. Place over a double boiler. Using a figure 8 motion, gradually whisk the rest of the clarified butter in a slow stream, to a thick emulsion. Add salt and Tabasco sauce to taste.

Poached Eggs
6 cups water
1 tablespoon white vinegar
12 fresh eggs

1. Bring the 6 cups of water and the 1 tablespoon vinegar to a boil in a saucepan. Reduce heat to a simmer. Crack the eggs into the water, 1 egg at a time, and cook until the egg white is firm and the yolk is still runny.
2. Gently remove from the saucepan with a slotted spoon, and strain any excess liquid.

To serve:
6 English muffins
12 pieces Canadian bacon
2 tablespoons chopped chives

1. Split an English muffin and lightly toast on both sides
2. Keep the Canadian bacon in a little simmering water, or sauté briefly.
3. Place the 2 English muffin halves in the center of a plate with one piece of Canadian bacon on top of each. Cover the eggs with the Hollandaise Sauce, and garnish with the chopped chives.

Cooks Note: be sure to cook the Hollandaise sauce over hot, but not boiling, water. This rich Eggs Benedict is a favorite for brunch in restaurants on both Disney cruise ships. The Hollandaise is the tricky part. Be sure to stir the sauce constantly and add the melted butter slowly - a whisk is the best tool. The sauce must be stirred constantly, and a wooden spoon or wire whisk is the best tool. This is good served with a mimosa - sparkling wine or champagne mixed with freshly squeezed orange juice.



Mozzarella and Tomato Salad
Palo, Disney Cruise Lines (from Cooking with Mickey, 2004)
Yield: 4 servings

8 Tbsp. balsamic vinegar
4 Tbsp. Extra virgin olive oil
4 cups mixed greens
8 oz fresh mozzarella cheese, sliced into 1/4" rounds
4 plum tomatoes, quartered and seeded
4 Tbsp. Basil pesto (can be purchased at the grocery store)
1 tsp. chopped fresh chives
4 chives, cut in half, for garnish
Sea salt, to taste
Freshly ground black pepper, to taste

1. Mix the balsamic vinegar with the olive oil in a small bowl.
2. Toss the greens with half of the balsamic vinaigrette and portion onto 4 plates.
3. Place the mozzarella on top of the greens. Lay the tomatoes on top of the mozzarella. Add pesto and drizzle remaining vinaigrette onto cheese and tomatoes. Sprinkle with chopped chives. Place the lengthwise-cut chives on top of the salad. Sprinkle with salt and pepper to taste.

Cooks Note: this Chef recommends balsamic vinegar from Italy's Modena region, aged at least 8 years. This refreshing salad is best when ripe summer tomatoes are in season. For maximum flavor, chill the greens, but keep the tomatoes and mozzarella at room temperature.



Wild Mushroom Risotto
Palo, Disney Cruise Line (from Cooking with Mickey, 2004)
Yield: 6 – 8 servings

1 ounce dried porcini mushrooms
3 cups vegetable stock
4 cups chicken stock
2 cups sliced fresh mushrooms, any variety
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 medium leek, white part chopped
1 garlic clove, minced
4 tablespoons chopped Italian parsley
1 pound Arborio rice
2/3 cup white wine
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish

1. Please porcinis in a bowl and cover with boiling vegetable stock. Steep for 30 minutes. Remove mushrooms with a slotted spoon; set aside. Strain stock through a fine sieve and add to chicken stock.
2. Sauté fresh mushrooms and 1 tablespoon of oil in a skillet until tender; set aside.
3. Melt butter and remaining tablespoon of olive oil in a large pan. Add onion, leeks, and garlic, and cook over medium heat until the onions are transparent. Add 2 tablespoons of parsley and the rice, and stir to coat.
4. Add the wine, and stir until it is evaporated. Then add mushrooms and stir, reduce heat, and add a ladle of chicken stock.
5. Stir the rice until the liquid is absorbed, add another ladle of stock, and continue in this manner until all the stock has been added and rice is tender but firm.
6. Remove from heat, and add Parmesan and remaining parsley. Season with salt and pepper and garnish with fresh basil.
Cooks Note: try a variety of wild mushrooms, including chanterelle, shiitake, Portobello and oyster for a nutty, earthy flavor. Risotto takes patience, as you must continue to stir and add liquid - be sure to use Italian Arborio rice.


Baked Clams with Sun-Dried Tomatoes
Captains Gala Dinner, Disney Magic Ship
Yield: 4 servings

Clams
24 fresh littleneck clams (6 per portion)
1 cup white cooking wine
1 cup fish stock
3 shallots, finely diced
1/4 cup unsalted butter
2 garlic cloves, crushed

Sun-Dried Tomato Mixture
1/3 cup coarse breadcrumbs
3 tablespoons reserved clam broth
1/4 cup sun-dried tomatoes, packed in olive oil, finely chopped
2 tablespoons finely chopped Italian parsley
1/4 cup (1/2 stick) unsalted butter
1 large egg
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Wash the fresh clams thoroughly in cold water, removing any excess growths on the outer shells. Place in an 8-quart pot with lid. Add the white wine, fish stock, shallots, butter, and garlic, and seal the pot with a lid. Place on medium heat, so that the clams gradually open through steaming (this should take no longer than 5 minutes).
When clams have opened, strain off the broth and refrigerate. Save 3 tablespoons of broth for the mixture. Remove the clams from the shell, retaining the bottom shells for later.

Preheat the oven to 375°F. Place the breadcrumbs in a bowl and add 3 tablespoons of the reserved clam broth; gradually mix together. Roughly chop the grilled clams and mix with the breadcrumbs. Add the remaining ingredients and mix well. Using a teaspoon, spoon the mixture into the reserved bottom shells until the mixture is just above the lip of each shell. Place on a baking sheet. Cover and refrigerate until ready to bake.

To Serve: preheat the oven to 375°F. Bake the clams for 10 minutes or until golden brown. Garnish with a quartered lemon.
Cooks Note: this recipe is often requested by guests. The number of clams you serve per-person varies depending on the clams’ size.


Soft-Shell Crab Tempura
Lumière’s, Animator’s Palette, Parrot Cay, DCL (From Cooking with Mickey and the Disney Chefs, 2004)Yield: 4 servings

Ginger and Soy Sauce
2 tablespoons olive oil
1 tablespoon minced, peeled, fresh gingerroot
1 tablespoon diced onion
1/2 cup light soy sauce
1/2 cup vegetable stock
1 tablespoon cornstarch, mixed with 2 tablespoons water

Place olive oil, ginger, and onion in a heavy-bottomed pan. Sauté gently until the onion is translucent. Add soy sauce and vegetable stock. Cook over medium-high heat until liquid is reduced by one-third. Whisk in cornstarch and water mixture to thicken slightly; set aside.

Tempura
1 box tempura batter mix
5 cups vegetable or peanut oil, for frying
1 packet glass noodles
4 soft-shell crabs
Cornstarch
1 lemon, quartered
1 green onion, cut into 2 -inch -long pieces and fanned at the top, for garnish (optional)

Prepare tempura batter according to package directions. Let stand for a few minutes. Heat oil to 350°F in a deep-fat fryer or 3-quart, heavy-bottomed saucepan. Pull the glass noodles apart. Place into deep fat fryer for 4 -5 seconds, or until the noodles float back up to the top. Remove noodles with slotted spoon and place on paper towels to drain.
Coat the soft-shell crabs with the cornstarch and shake off the excess. Dip the crabs into the batter and shake off the excess. Place crabs into deep-fat fryer and cook until golden and the crabs float on the surface of the oil. Place on paper towels to drain.
Put noodles and crabs on four plates; garnish with lemon and green onion. Serve with sauce.
Cook's notes: When soft-shell crabs are in season, this decadent, deep-fried version is on the menu on the DCL. Though the shell is soft and edible, there are parts of the soft-shell crab that should be removed before cooking. Ask your seafood market to prepare the crabs for you by removing inedible parts.

[TheGoofyMama]

From Samad Benzari, Executive Chef OF Restaurant Marrakesh


Brochette of Kefta (patties served with Shermula Sauce)



Ingredients:

1 Lb. ground beef

1 Medium finely chopped onion

½ Bunch chopped coriander

½ Bunch chopped parsley

1 Tsp. salt

1 Tsp. white pepper

1 Tbsp. cumin

1 Tbsp. paprika



Method:

Combine ingredients. Form into patties and grill.
Serve with Shermula Sauce.



Serves 4





Shermula Sauce



Ingredients:

½ Cup tomato sauce

½ Chopped Onion

1 Diced tomato

½ Tbsp. garlic

½ Tbsp. cumin

½ Tbsp. salt

½ Tbsp. white pepper

½ Bunch chopped parsley

1 Bunch coriander

2 Oz. olive oil



Method:

Combine above ingredients, bring to a boil and
reduce sauce until it reaches desired thickness.

[TheGoofyMama]

From Samad Benzari, Executive Chef OF Restaurant Marrakesh

Vegetable Couscous

Restaurant Marrakesh

Morocco Pavilion, Epcot



Yield: 4 servings





Ingredients:



1 pound carrots

½ pound turnips

½ pound cabbage

½ pound zucchini

½ pound tomatoes

1 ½ ounces chick peas (garbanzo) pre-cooked

1 ounce onion, chopped

1 small bunch parsley, chopped

1 small bunch cilantro, chopped

1 teaspoon ginger

4 tablespoons oil

1 to 2 drops yellow food coloring

pinch of saffron

1 teaspoon tomato paste

salt and pepper to taste

1 gallon water

1 12 ounce box of couscous (available in grocery
stores)



Method of Preparation:



In a large pot bring the 1 gallon water to a boil,
add chopped onion,

oil, saffron, yellow food coloring, parsley,
cilantro, tomato paste,

and salt and pepper. Bring water back to a boil.
Then start adding vegetables as follow:



Add the carrots, boil 5 minutes; add the turnips,
boil for 5 minutes; add the cabbage, boil for 5 minutes;
add the zucchini and boil for 20 minutes, or as needed for
vegetables to cook.



To cook couscous semolina, follow instructions on
box.



To Serve:



Place couscous semolina on plate and cover with
vegetables and

cooking liquid.





You can also add either chicken or lamb to this dish. If you are adding
chicken or lamb, put the chicken or lamb in the boiling water with the
onion, oil, saffron, yellow food coloring, parsley, cilantro, tomato paste,
salt and pepper and boil for one hour, then add the vegetables and cook for
another one half-hour, or as needed for vegetables to cook.

[Disney8704]

Does any one have the recipe for the zebra domes WITHOUT the alcohol and coffee?

[piratesmate]

Does any one have the recipe for the zebra domes WITHOUT the alcohol and coffee?

Does Boma actually serve them that way? Or were you looking to see if someone had adapted the recipe?

[Disney8704]

Actually the zebra domes from the mara. Someone on the AKL thread mentioned that the Z.D. at the mara doesnt contain any alcohol and coffee.

Does Boma actually serve them that way? Or were you looking to see if someone had adapted the recipe?

[piratesmate]

Thanks :thumbsup2 I've added it to the request list.

[disney54us]

Here is the CousCouse Salad, Bean Dip That was used on Sat. Nights Middle Eastern Night at the Poly Concierge Lounge some years ago. Recipes supplied by Chef Dick. They were hand written. This is what was used for the CM's to follow, sorry but there are no written instructions. This was used to serve large crowds, so adjust accordingly. I'm sure some of our 'resident chefs' can help with questions.

COUSCOUSE SALAD

1 bag CousCouse
6 cups Water
1 cup Lime Juice
2 cups Garlic Olive Oil
1 cup Diced carrots
1 cup Diced Onions
1/2 cup Diced Celery
3 oz. Chicken Base
1/2 oz. Black Pepper
1/2 oz. Cumin
Bay Shrimp 7#
Roasted Red Peppers 1/2 can
20 oz. Fetta Cheese

BEAN DIP

2 cans Red Kidney Beans
1/4 can R. Red peppers (this is how it's written, I assume it's roasted)
2 oz Fresh Basil
2 oz. Cilantro
2 oz. Diced Onion
1/4 oz. Cumin
2 oz. Garlic & Oil chopped (again, how it is written, I would think 2 oz. oil with chopped garlic?)

Pkg. of Pita bread serve with above.

[TheGoofyMama]

Actually the zebra domes from the mara. Someone on the AKL thread mentioned that the Z.D. at the mara doesnt contain any alcohol and coffee.


Hi,
Have you tried to request the recipe from DAKL? If you need the info on how to do that I can tell you.

:goodvibes

[piratesmate]

The index is updated to here. I've also added a separate index listing the recipes by restaurant.

Also, please take a moment to check the Request Index to see if you have any of these recipes. For anyone motivated to send requests on behalf of others, it would probably be best to send them soon as they tend to get busy over the summer & aren't able to get to you as quickly as other times of year.

I was wondering if anyone knew how to make the Salad dressing at Artist Point.
It reminds me of a buttermilk ranch mixed with a green goddess (that might be what its called) but I know its a dressing that you can get on the regular salads.

does anyone know?
if so, thank you!!!

I don’t think this meets your request above, but it’s pretty good anyway. ;)

Green Garlic Emulsion
Artist Point at Disney's Wilderness Lodge
2 oz Pasteurized Egg Yolk
8 oz Green Garlic Tops
2 c Olive Oil, pure
2 c Canola Oil
8 oz Lemon Juice
4 oz Roasted Garlic
To Taste Salt and Pepper
Blanch Garlic in boiling salted water, shock in ice water, drain well and puree in food processor. Add egg yolk to the pureed garlic and slowly add the oils. Add the remaining ingredients and puree well. Adjust consistency with cold water and adjust seasoning with salt, pepper and lemon if needed.

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Whispering Canyon Mashed Potatoes
Whispering Canyon Café Wilderness Lodge

3¼ lb Yukon Gold Whole Potatoes
1/3 lb Butter
1 c Milk
1/3 oz Lodge Spice (see recipe below)
8 c Water

1. In a large pot, bring water to boil.
2. Add the potatoes and cook until cooked through, about 40 minutes.
3. After potatoes are cooked, remove and strain.
4. Place the potatoes in a large mixing bowl.
5. Add Butter, Milk, and Lodge Spice to the potatoes. Mix well until smooth
creamy.
6. Adjust milk and seasoning to taste if necessary.
7. Serve hot.

LODGE SPICE
4 oz Kosher Salt
2 oz Granulated Onion
2 oz Celery Salt
1 oz Black Pepper
1 oz White Sugar

1. Combine all ingredients well.
2. Store in airtight container.

Lodge Spice s a great all-purpose seasoning. Use it on meats, fish, poultry, in soups and stews.

= = = = = = = = = = = = = =

MAPLE GARLIC SAUCE
Whispering Canyon Café

5 oz soy sauce
10 oz maple syrup
2 oz molasses
3 oz cider vinegar
2 oz brown sugar
½ oz ginger, ground
1 oz ginger, minced, fresh
1 oz water
1 oz rice wine (opt)
1 – 2 oz cornstarch

Combine all ingredients, except cornstarch in sauce pan. Bring to a boil, reduce heat & simmer 30 min. Form paste with cornstarch & cold water; add until desired thickness is reached, using up to 2 oz cornstarch if needed. Keep refrigerated.

[Tatania]

piratesmate - I LOVE how you've organized index. It's great to be able to look either by course (i.e. in case I need inspiration for a dinner entrée) or by restaurant - in case I'm adding new recipes. I found it so helpful tonight when trying to figure out what to transcribe from the 2007 Food and Wine Festival cookbook - especially the alphabetical listing. WOW!!
I've come across several Disney recipe threads but what sets this one apart and ensures that it will have a long life span is the index and the dedicated participants we have here. Thanks for all the work you're doing :worship:

Since there was an earlier request made for the recipes from the 2007 Food and Wine Festival Cookbook, the ones below complete all the recipes for South America.
In the opinion of some of the food bloggers, Argentina had the best all-around samples, so we'll start with that.

The Spicy Beef Empanadas are on page 8. The Dulce de Leche is on page 36. And the 3rd dish was:

Grilled Beef Sirloin with Chimichurri Sauce
Epcot Food and Wine Festival, Argentina
Serves 4

1 pound beef sirloin
Coarse sea salt

For the Chimichurri Sauce
1 large white onion, finely chopped
1/4 cup finely chopped parsley
1 teaspoon finely chopped fresh thyme
2 tablespoons finely chopped garlic
1/2 teaspoon saffron threads, dissolved in 1 tablespoon water
1 cup white vinegar
1 cup olive oil
Salt and freshly ground black pepper to taste

For the Mashed Potatoes
1 pound boiling potatoes, peeled and quartered
1/4 cup unsalted butter, softened and cut into small cubes
1 teaspoon finely chopped garlic
1 cup heavy cream
Salt and freshly ground black pepper to taste

1. Prepare charcoal grill for the beef.
2. To make the sauce, combine all the ingredients in a mixing bowl and season to taste with salt and pepper. Set aside.
3. Cook the potatoes in a large pan of boiling salted water for 15 minutes or until tender. Drain the potatoes and transfer them to a mixing bowl. Coarsely mash the potatoes with a fork, incorporating the butter, garlic, cream and salt and pepper to taste. Set aside and keep warm.
4. For the beef, rub the meat all over with the coarse salt and grill over a charcoal heat for 8 to 10 minutes or until desired doneness. Allow to rest for 10 minutes and then carve into thin slices.
5. If to serve, divide the potatoes and beef among four plates and surf the Chimichurri Sauce on the side.

The 3 dishes for Chile were: Tomatican con Manchego (p. 81) and

Camarón con *Pebre (Sauteed Shrimp with Cilantro Sauce)
Epcot Food and Wine Festival, Chile
Serves 4

For the Pebre Sauce

2 garlic cloves
2 tablespoons olive oil
2 tablespoon sherry vinegar
4 seeded aji chilies or 1 habanero chili
1/2 cup coarsely chopped white onion
1 cup packed cilantro leaves
1/3 cup water
Sea salt to taste
Freshly ground black pepper to taste

For the Shrimp
1 pound of raw tiger shrimp, peeled and de-veined
2 tablespoons olive oil
2 teaspoons chili powder

Pebre Sauce
Purée the garlic and salt with a pestle in a mortar. Whisk in the olive oil and vinegar and set aside. Place chilies, onions, cilantro and water in a blender; pulse until minced, but not puréed, about 10 seconds. Stir in the oil and vinegar mixture. Cover and set aside for 2 hours to develop flavors.

For Shrimp
heat the olive oil and a large sauté pan. In a large bowl, toss the shrimp with the chili powder and transfer them to the hot oil. Sear the shrimp for 1 to 2 minutes on each side, or until firm and lightly colored. Taste the sauce for seasoning and divide it among four small serving bowls. Divide the shrimp into four portions and place them on top of the Pebre Sauce in each bowl.

*Pebre is the sauce of choice for Chilean steaks. It is a mixture of fresh onions, tomatoes, cilantro, peppers, vinegar, and various spices.


Strawberry and Mango Salad with Cilantro
Epcot Food and Wine Festival, Chile
Serves 6

1 pound fresh strawberries, hulled and quartered
2 medium mangoes, peeled and cut into 1/2" cubes
1/2 cup water
1/2 cup sugar
1/2 cup orange juice
1 tablespoon key lime juice
2 tablespoons finely chopped cilantro

Combine the strawberries and mangoes in a large mixing bowl, cover and set aside. To make this year, combine the water, sugar, orange juice and key lime juice in a saucepan and bring to a boil. Reduce the heat and simmer for 5 - 10 minutes or until slightly reduced. Set aside to cool.
To serve, pour the cooled syrup over the fruit and stir in the cilantro.

Peru had Arroz con Pato (p. 64) and

Alfajores de Lúcuma (Lúcuma Cream with Peruvian Sugar Cookies)
Epcot Food and Wine Festival, Peru
Serves 6

For Lúcuma Cream
1 cup La Lechera Caramel
1 cup lúcuma pulp*
1 cup heavy cream

For the Alfajores Cookies
1 cup all-purpose flour
1/3 cup powdered sugar
pinch of salt
1/4 cup unsalted butter, at room temperature

Preheat the oven to 350°F. In a large mixing bowl, combine the Lechera Caramel, and the lúcuma pulp until smooth. Whip heavy cream to form soft peaks and fold into the lúcuma mixture. Spoon the cream into 6 stemmed wine glasses and set aside in the refrigerator for 2 hours.

For the alfajores cookies, combine the flour, sugar and salt in a mixing bowl and work in the butter with a fork, just until a soft ball forms. Wrap the dough and chill it for 30 minutes. Roll out the dough on a floured surface to approximately 1/8 inch thickness. Cut 2-inch long triangles from the dough and transfer them to greased cookie sheets. Bake for approximately 10 minutes, or until golden brown.
To serve: insert to cookies on top of each serving of lúcuma cream.
* I saw and tasted lúcuma for the first time when i was in Peru 2 summers ago. It's an extremely popular fruit in Peru and there is no substitute as nothing tastes quite like it. It's a little like maple syrup with a strawberry glaze. I've ordered it here: Amigofoods.com This desert got top marks by all reports.


Causa de Cangrejo (Seasoned Mashed Potatoes with Crab Salad)
Epcot Food and Wine Festival, Peru
Serves 4

For the Potatoes
1 1/2 pounds yellow potatoes or Yukon Gold potatoes, peeled and quartered
1/2 cup fresh lemon juice
1/4 cup Amarillo hot pepper paste
1/2 cup olive oil
2 tablespoons finely chopped garlic
Sea Salt and freshly ground black pepper to taste

For the Crabmeat
1 1/2 cup cooked crabmeat
1/4 cup finely diced red onion
1/4 cup finely diced red pepper
1/4 cup finely diced celery
1/4 cup sour cream
2 tablespoons Amarillo hot pepper paste" See salt and freshly ground black pepper to taste

1. Drop the potatoes in a large pot of salted boiling water and boil them briskly until they are tender.
2. In the meantime, make a sauce by combining the lemon juice, hot pepper paste, olive oil, garlic, salt and pepper together with a whisk.
3. Drain the potatoes and mash them into a smooth purée with a fork. Beat in the sauce, a tablespoon at a time, and taste for seasoning.
4. Spread the mash mix out on a cookie sheet, about 1/2" thick, cover and set aside to cool.
5. For the crabmeat, combine all the ingredients together in a small mixing bowl. Chill in refrigerator for two to three hours to allow the flavors to develop.
6. To serve, at the firm potatoes into 2 1/2-inch long diamond shapes and place 2 pieces on each of 4 serving plates. To serve, but divide the crap into four portions and mound on top of the potato diamonds.


Tonight I made the Vegetable Curry (recipe below). I added a cubed chicken breast which needed to be used and left out the cilantro garnish. The coconut curry taste of the broth is good with just the right amount of spiciness. I'd make it again.


Vegetable Curry
Epcot's International Food & Wine Festival, India
Serves 6

2 large potatoes, peeled and diced into 2 inch cubes
2 tablespoons oil
2 red bell peppers seeded and coarsely chopped
1 large onion, thinly sliced
2 tablespoons yellow curry paste
2 cups coconut milk
1 cup water
1 cup cooked garbanzo beans
Salt and fresh ground pepper to taste
2 tablespoons freshly chopped coriander
Place potatoes in a small pan of cold water. Bring to the boil. Cook potatoes with salt for 5 minutes. Remove from heat and drain.
Meanwhile, in a large sauté pan heat the oil over medium heat and add the peppers and onions. Cook for 10 minutes.
Add the curry paste, coconut milk and water and stir until well combined and simmer for 10 minutes.
Add the potatoes and garbanzo and simmer for 15 minutes or until the potatoes are cooked. Taste for seasoning.
Transfer to a serving dish and garnish with the coriander.
If you like serve accompanied with Basmati rice and chutney.

[Tatania]

What great additions today. I didn't have the recipes from disney54us or piratesmate yet so it's very exciting to get new ones!

Here is the CousCouse Salad, Bean Dip That was used on Sat. Nights Middle Eastern Night at the Poly Concierge Lounge some years ago. Recipes supplied by Chef Dick. They were hand written. This is what was used for the CM's to follow, sorry but there are no written instructions. This was used to serve large crowds, so adjust accordingly. I'm sure some of our 'resident chefs' can help with questions.

COUSCOUSE SALAD

1 bag CousCouse
6 cups Water
1 cup Lime Juice
2 cups Garlic Olive Oil
1 cup Diced carrots
1 cup Diced Onions
1/2 cup Diced Celery
3 oz. Chicken Base
1/2 oz. Black Pepper
1/2 oz. Cumin
Bay Shrimp 7#
Roasted Red Peppers 1/2 can
20 oz. Fetta Cheese



I checked a couple other Disney recipes for Couscous salad and have used couscous a fair amount. Here is one method they may have used. Let's see what our resident Chef has to say.


Couscous Salad
Poly Concierge Lounge, on Middle Eastern Night from Chef Dick
Will make at least 24 servings

1 bag (4 cups) Couscous (instant variety)
6 cups Water
3 oz. Chicken Base (it’s usually 1 cup couscous to 1 ¼ - 1½ cups water)

2 cups Garlic Olive Oil
1 cup Diced carrots
1 cup Diced Onions
1/2 cup Diced Celery
1/2 oz. Black Pepper
1/2 oz. Cumin
1 cup Lime Juice
1/2 can Roasted Red Peppers
Bay Shrimp 7#
20 oz. Feta Cheese

1. Heat water and chicken base until boiling.
2. Pour liquid over couscous, stir ingredients together, cover (with a towel) and set aside until couscous blooms. (Approximately 10 minutes.) Fluff couscous with fork before adding the remaining ingrediants.
3. In a large nonstick skillet, sauté vegetables in some of the olive oil. Season with salt, pepper, and cumin. Add the roasted red peppers and lime juice.
4. In a large bowl, toss the couscous with the remaining olive oil and the vegetable mixture. Gently fold in the feta cheese and Bay Shrimp. Check seasoning and adjust if needed.

[disney54us]

Thanks, for the instructions on the CousCouse:thumbsup2. I guess that's one of many that fits the Disney recipes that are a little confusing.
Great new recipes posted:thumbsup2, glad to see we are rolling along.

[piratesmate]

I'm glad you're enjoying the index. It's pretty easy to run it several ways because I have it stored in Excel. ;) I'm a compulsive computer geek. Could you tell? :lmao: :lmao:

These are the rest of my Wilderness Lodge recipes. Sources are noted when I have them written down.

ROASTED RED POTATOES
Artist Point, Wilderness Lodge

1/3 c olive oil
1 clove garlic, crushed
1 sprig fresh rosemary
8 to 10 small, firm red potatoes
Kosher salt
Pepper
Add the garlic and the leaves from the rosemary sprig to the olive oil. Rub the potatoes with the olive oil mixture and sprinkle with salt and pepper to taste. Put the potatoes in an uncovered roasting pan. Bake in a 400 degrees oven for 35 minutes, or until soft and slightly browned. Serve with your choice of steamed or sautéed seasonal vegetables.

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APPLE BUTTER
from Wilderness Lodge

½ Red Delicious apple
½ Granny Smith apple
2 c softened unsalted butter
1/8 c applejack brandy
¼ c apple juice
1/8 tsp salt
1/16 tsp pepper
In food processor, purée whole cored apples (skin on). Add all remaining ingredients and blend until liquid is incorporated and entire batch is smooth.

= = = = = = = = = = =

Maple Chicken Wing Sauce
Territory Lounge, Wilderness Lodge
<source> TomorrowlandVacations.com
Yield: about 8 servings of wings

3 c maple syrup
1 c Frank's Red Hot Sauce

Season chicken wings first with salt, black pepper and celery salt. Cook the wings, then toss them in the wing sauce.

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Chocolate Silk Bread Pudding
Artist Point at Disney's Wilderness Lodge
< Source> LuxuryDisneyGuide.com
Servings: 4

Bread Pudding
1 Qt Heavy Cream
3 Whole Eggs
¾ c Granulated Sugar
1/3 c Amaretto
16 oz Sourdough Bread (day old preferred)
4 oz Chocolate Ganache (refer to sub recipe)
1 2/3 c White Chocolate Shavings
¼ c Cocoa Powder

Chocolate Ganache
2½ oz Bittersweet Chocolate
¼ c Heavy Cream

Chocolate Silk Bread Pudding Topping
2 7/8 oz Almond Slices
3 5/8 oz Amaretto
2½ oz Brown Sugar
¾ lb Butter
1½ oz Water

Make the Chocolate Ganache:
Shave the chocolate and place into a bowl and set aside. Heat the cream to scalding, remove from heat and pour over chocolate and stir with a spoon until chocolate is completely melted. [Note: If the chocolate is not completely melted, place the bowl over a warm water bath and stir until chocolate melts. Keep stirring after taking bowl out of water bath to cool.] Set the chocolate ganache aside, along with the cocoa powder and white chocolate shavings.

Prepare the Bread Pudding:
In a 2 quart mixing bowl, combine sugar, eggs, heavy cream and amaretto together and mix well. Tear the sourdough bread into small pieces and then add the bread to the liquid and mix until the liquid is absorbed. Fold in the white chocolate. Divide the bread mixture into two equal parts. To one part, fold in
the ganache and cocoa powder.

Assemble the Bread Pudding:
Line a 10" cake pan with parchment paper.

To make the first layer:
Fill a 1 cup measuring cup half full with the white chocolate mixture - put directly in the center of the pan.
Fill the measuring cup half full with the white chocolate mixture - put it at the 12 o'clock position, another half cup at 3 o'clock, again at 6 o'clock and also at 9 o'clock. Fill the measuring cup half full with the dark chocolate mixture continue to put half cups in between the white chocolate sections. Gently pat the mixture to fill in the gaps.

To Make the Second Layer:
Follow the above procedure, but put the dark chocolate over the white chocolate. Tap the pan on the counter to evenly distribute the bread pudding in the pan. Place the cake pan in a water bath - do not let water go on top of the bread pudding, and do not let water evaporate completely while in the process of baking. Bake at 350 degrees for 1 to 1-1/2 hours or until bread feels firm. Remove from the oven and let rest for 10 to 15 minutes. Cut into desired portions and serve warm with the topping.

Prepare the Almond Topping while the Bread Pudding is Baking:
Sauté the almonds in butter. Combine all ingredients. Drizzle over the bread pudding. Serve and enjoy!
Yield: One 10" cake.

= = = = = = = = = = =

HERB PESTO
Artist Point, Wilderness Lodge Chef Anette Grecchi

1 c fresh basil, washed & chopped coarse
2 Tbl fresh sage, washed & chopped coarse
1 Tbl fresh oregano, washed & chopped coarse
½ c baby spinach, washed & chopped coarse
¼ c pine nuts
8 garlic cloves
½ c Asiago cheese, grated
½ c extra virgin olive oil
Kosher salt to taste
Fresh ground black pepper to taste

In a food processor or a blender, chop all of the herbs and the spinach together. Next, add the pine nuts and the garlic cloves and chop together. Then, add the grated Asiago cheese and slowly pour olive oil into the mixture to emulsify. Season to taste with kosher salt and fresh ground pepper. This recipe makes approximately 2 cups. Serve with bread, crackers or over pasta.

= = = = = = = = = = =

Whispering Canyon Berry Cobbler
Wilderness Lodge
Yield: one 6 oz skillet

Biscuit for cobbler
1½ c Shortening - all purpose
1 Tbl salt
2½ Tbl sugar
5 Tbl baking powder
7½ c flour - all purpose
2½ c buttermilk

1) Add shortening, salt, sugar, baking powder, and flour.
2) Mix until crumbly, small pea size pieces.
3) Add buttermilk and mix very little, only to bring together into a dough.
4) Roll out on flour dusted table 1/2" thick, place on greased backing sheet.
5) Bake at 400* until light brown on top approximately 18 minutes.
6) When cool, crumple up 2 oz of baked biscuit and place in 6" skillet.

Cobbler Berry filling:
1½ c water, cold
¾ c sugar
2¼ Tblcornstarch
4 oz apples, sliced fresh or frozen
4 oz red raspberries, frozen
4 oz blueberries, frozen
2 oz cranberries, frozen

1) Put all fruit except blueberries in pot.
2) Place on stove on high heat.
3) Dissolve starch in water and add to fruit and stir.
4) When mixture starts to thicken, add blueberries, stir.
5) Cook until thick and clear, stirring often.
6) When cool scoop 8oz of filling over crumpled biscuit in skillet.

Streusel topping:
¾ c butter
¼ c sugar, granulated
¼ c sugar, brown
3¼ c flour - all purpose
1 tsp vanilla extract
½ tsp cinnamon

1) Put all into mixing bowl, use dough hook or paddle and mix until crumbs.
2) Do not over mix, or it will turn into dough.

Cobbler construction:
1) Sprinkle ½ oz streusel over biscuit crumbs in 6" skillet.
2) Place berry filling over biscuit with streusel and sprinkle 2½ oz of streusel topping over fruit.
3) Bake cobbler in 400* oven for 15 - 20 minutes, or until streusel topping is light brown.
4) Serve with Loganberry ice cream.

[Tatania]

Looking for the key lime dressing from Coral Reef? Anyone?!

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

Some old requests, in case those folks are still around:

Key Lime Vinaigrette - House Dressing at Coral Reef
Coral Reef, Epcot
Serves 8

*¼ cup key lime vinegar
½ cup olive oil
2 tablespoons of chopped basil
2 tablespoons of chopped parsley
2 tablespoons of chopped chives
Salt to taste
Pepper to taste
Dash of Tabasco sauce

1. Combine all ingredients and blend well. You can adjust the spices to your taste.
2. Store in a airtight container.

* Can be purchased online: Gourmet Vinegars (http://store.poshgourmet.com/vinegars.html)


These are the only Gratin Potatoes that have been on the menu, since at least Nov. 2007 - Grilled New York Strip Steak - Served with Potatoes Au Gratin and Beef Demi-glace. There is no mention of Blue Cheese but it would be easy to add the amount you want (about 1/2 - 3/4 cup) in step 3.


Gratin Potatoes
Coral Reef, Epcot
Serves 4-8

4 potatoes, sliced
1 small onion, chopped
1 cup heavy cream
1 tablespoon thyme
1 teaspoon butter
Salt to taste
Pepper to taste

1. Mix cream with salt and pepper in a bowl.
2. Slice potatoes thinly and place directly in cream as you cut.
3. Toss with onions, mix well.
4. Arrange neatly in buttered small baking dish and pour remaining cream over the potatoes.
5. Cover with parchment paper and foil.
6. Bake in the oven at 350 degrees for 30 minutes or until tender.
7. Remove paper and foil, press down with another pan on top until cream starts to rise.


Regarding the Whispering Canyon recipes: I made the Herb Pesto and put it into cute glass jars with a label showing Mickey cooking; then gave it as gifts. It's very good and was popular with everyone. I made the Berry Cobbler last summer and here are my notes:
I made this July ’07 and had to use 2 cake pans (1 – 9” and another 12”) because I didn't have 6” pans. I doubled the amount of berries because they looked very sparse in the cake pan. If one makes this in 4 pans then ½ cup berries per dessert might work but I think more is better because there’s a fair amount of dough. My pans baked far longer than 15” (more like 45 – 55") and the edges were done well before the middle. The dessert tastes delicious. 4 portions would be a LOT per person.

[disney54us]

[QUOTE=piratesmate;24538823]I'm glad you're enjoying the index. It's pretty easy to run it several ways because I have it stored in Excel. ;) I'm a compulsive computer geek. Could you tell? :lmao: :lmao:


Just also wanted to give a big thanks for what a great job you've done with the index updating etc. That and to boot you have recipes:woohoo:
Your above post, all I can say:worship: I wish I could figure out a 1/3 of it and I would feel like I was doing well.
Hi, tatania see your logged on while I'm posting this.

Any imput on the Key lime dressing?? Never had it and trying to get a feel for it's taste.

[Tatania]

I never even heard of key lime vinegar before today and doubt it's something that would be carried here in the Pacific Northwest. I don't remember ever trying this dressing but then, it's been a while since I ate at Coral Reef. I'll definitely buy the vinegar however, the next time I see it. I'm headed to the Carolinas in August (with my sister and the kids) so perhaps they'd have it there.

Mediterranean Seafood Stew
It's a Small World Dinner, DCL (from Cooking With Mickey and the Disney Chefs, 2004)
Yield: 8 servings

1 cup chopped onion
2 tablespoons butter
1 garlic clove, crushed
1 sprig thyme, chopped
1 sprig tarragon, chopped
2 teaspoons turmeric
4 cups parboiled, long-grain rice, washed and ready to use
1 can (28 ounces) Italian plum tomatoes, chopped
1 1/2 tablespoons salt
6 cups water, divided
3 tablespoons olive oil
1 cup squid rings
16 jumbo shrimp, peeled and deveined
1 cup lobster meat, chopped
16 scallops
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 large onion, diced
1 pound chorizo sausage, cut into 1-inch pieces on an angle
16 mussels, scrubbed clean
1 pinch saffron
1 cup green peas, cooked
4 cups tomato sauce, warmed
Grated Parmesan cheese, for serving

1. Preheat the oven to 350°F
2. Sauté the chopped onion in butter in a large, heavy-bottomed saucepan until translucent. Add the garlic, thyme, tarragon, and turmeric.
3. Add the rice and mix until all the onion and herbs are combined. Add the plum tomatoes and salt. Gradually add approximately half the water. As the rice cooks, keep adding water until all has been used. Stir occasionally to prevent the rice from sticking to the base of the pan.
4. Meanwhile, in a separate pan, sauté separately in olive oil the squid, shrimp, lobster meat, and scallops. When all of the meat is cooked, set aside in a bowl. In the same pan, sauté the diced red, yellow, and green peppers and onion until tender; set aside in a bowl. Sauté the chorizo until cooked; set aside.
5. When the rice is nearly cooked, add the saffron and mix until all is combined and the rice begins to turn more yellow. Add the mussels. When the mussels open, add the lobster meat, the scallops, the squid, the sautéed vegetables, the peas, and half of the shrimp and chorizo.
6. To serve, mound the rice mixture onto a large serving platter. Ladle the warmed tomato sauce around the rice and garnish the top with the remaining shrimp and chorizo. Serve with grated Parmesan cheese.
A crisp Italian Pinot Grigio goes well with this.

Cooks Note: Guests at the "It's a Small World" always ask for this recipe. Don't let the long list of ingredients deter you. It takes a while to make, but the end result is a winner.

[piratesmate]

I never even heard of key lime vinegar before today and doubt it's something that would be carried here in the Pacific Northwest. I don't remember ever trying this dressing but then, it's been a while since I ate at Coral Reef. I'll definitely buy the vinegar however, the next time I see it. I'm headed to the Carolinas in August (with my sister and the kids) so perhaps they'd have it there.

Mediterranean Seafood Stew
It's a Small World Dinner, DCL (from Cooking With Mickey and the Disney Chefs, 2004) <snip>

That recipe sounds so yummy! Wow! I think that's going to go on my list of things to try. :thumbsup2

I just Googled Key Lime Vinegar & wasn't surprised to see it come up in Amazon. However, I was shocked at what it would cost to get it! A 6.5 oz bottle would cost almost $9 and then another $7 for shipping!! It's too bad, because they have some other, awesome sounding vinegars...
cranberry
D'anjoy pear
Tequila lime
blueberry*
passion fruit balsamic*
*These two cost almost $10

ETA: I just checked another site (PoshGourmet) and their list sounds even better...like Blood Orange Vinegar!! The vinegar cost is slightly less, but shipping is comparable.

There's a specialty spice shop in the next town over where I get all my spices...super fresh! I've been after her for years to get online, but so far she only has a web site with a list of spices, teas & coffees...no prices & not all I can't imagine people actually contact her to order things with that setup. :confused3 Oh wait...there was a point to this. :blush: She has several flavored vinegars, including the strawberry needed for the version of LTT's Strawberry Vinaigrette that they sent to me. I'll have to check there for the key lime - I need to re-stock my spices anyway.

And thanks IggyLans for posting the alternate recipe! I'm able to adjust amounts easily enough, but sometimes the ingredients needed cause a problem. ;) The second version on page 8 is much more do-able in that respect. :thumbsup2

[jennz]

I love this thread! I found it while googling the Spicy Italian Sausage from Mama Melrose, still looking for that recipe but I should have checked the Dis first...when will I ever learn?:rotfl2:

[piratesmate]

I love this thread! I found it while googling the Spicy Italian Sausage from Mama Melrose, still looking for that recipe but I should have checked the Dis first...when will I ever learn?:rotfl2:

I just added this to the Request List at: http://www.disboards.com/showthread.php?t=1777635 (post #4)

It must be time for lunch. While checking to make sure I have the title exactly right, I read the description. Now I need something to eat! :rotfl2: Yummy! "Spicy Italian Sausage - Served with Rigatoni pasta, peppers, onions, and a tomato basil sauce topped with Caprino cheese."

You can also try writing to WDW directly to request the recipe: wdw.guest.communications@disneyworld.com

Tatania posted one day to say she has these from Mama Melrose if anyone is interested:
Chicken and Chianti Risotto
Mama's Fruit Salad
Penne Bolognese
Tomato, Onion and Herb Salad

I also have these - again if anyone is interested:
4 Cheese Flatbread
Brick-Oven Baked Caprino
Caesar Dressing
Charred Sirloin with Asparagus & Red Pepper and Gorgonzola Polenta
Italian Bread Soup
Oak-Grilled Italian Sausage***
Oven-Baked Chicken Parmesan
Penne Alla Vodka
Roasted Vegetable Pizza
Shrimp Carbonara
Sun-Dried Tomato & Roasted Garlic Spread
Veal Osso Buco with Saffron Risotto
Wood-Fired Gilled Chicken with Four Cheese Sauce

***ETA: I just looked at this recipe. The name doesn't match what's on the menu now, but the ingredients look right. This may be what you're looking for:

Oak Grilled Italian Sausage
Mama Melrose, Disney-MGM Studios
Yield: 2 portions

2 each 6 oz sausages; half hot, half mild
2½ c Regatini Romanio pasta
2 c Tomato Basil Sauce (recipe below)
2 Tbl Caprino cheese, sliced
2 Tbl olive oil
1 Tbl garlic
½ c Chianti wine (Tizano)
1/8 c fresh basil, chiffonade
3 oz roasted peppers
3 oz roasted onion

Grill sausages in advance. Cool, slice and reserve for service. Cook and cool pasta. Sauté garlic in olive oil. Add the peppers, onions and sausage. Deglaze with the Chianti. Add the pasta and the tomato sauce, cook until hot. Place in bowl and top with the Caprino cheese and basil.

Tomato Basil Sauce

½ lb Onions, Diced
2 3/8 oz Garlic, Minced
2 7/8 lb Tomato, Crushed
1 7/8 lb Tomato, Diced
3 Tbl Olive Oil
4 oz Tomato Juice
1 1/3 Basil, Chopped Frozen
¼ oz Oregano, Dry
¼ oz Kosher Salt
1¼ oz Sugar
¼ oz Black Pepper, Ground
2½ oz Tomato Paste

Roast garlic in olive oil, stirring until garlic has nutty roasted aroma. Add onions, and sauté until onions become transparent. Add all other ingredients. Bring to a boil. Cook over medium heat for at least 1.5 hours, stirring regularly so you don't scorch the sauce. Serve or chill immediately.

<source> LuxuryDisneyGuide ***I just checked their website & the basil for the sauce is missing the measurements also - so I didn't just copy it down wrong. And the Penne Alla Vodka has the same sauce recipe - also without the measurement. :confused3

[jennz]

Wow - thanks!! That sounds good. I'm not sure if that's it since it's DH's favorite and I've never had it but I might have to try it. I'll also email WDW. I think I'll have to 1/2 the recipe though - that's a LOT of tomatos!

ok wait - I just reread and it says "serves 2"...so I think I'm confused...do I need 2 and 7/8 # of crushed tomato and 1 and 7/8# diced?:confused3 Sorry!!

[greeneeyes]

Wow - thanks!! That sounds good. I'm not sure if that's it since it's DH's favorite and I've never had it but I might have to try it. I'll also email WDW. I think I'll have to 1/2 the recipe though - that's a LOT of tomatos!

ok wait - I just reread and it says "serves 2"...so I think I'm confused...do I need 2 and 7/8 # of crushed tomato and 1 and 7/8# diced?:confused3 Sorry!!

Looks like you will need both. One for the body of the sauce and one for the piece that give it texture. Its really not that much as some tomatoes on their own can weigh a pound or more.

[piratesmate]

Wow - thanks!! That sounds good. I'm not sure if that's it since it's DH's favorite and I've never had it but I might have to try it. I'll also email WDW. I think I'll have to 1/2 the recipe though - that's a LOT of tomatos!

ok wait - I just reread and it says "serves 2"...so I think I'm confused...do I need 2 and 7/8 # of crushed tomato and 1 and 7/8# diced?:confused3 Sorry!!

Sorry - I wasn't paying attention to my email notifications. :blush:

First, greeneyes is right: You'll need both types for texture & some tomatoes weigh very heavy.

But my other thought is that the sauce recipe probably makes more than is needed for 2 servings of this recipe. The recipe is exactly the same for the Penne Alla Vodka, but that one doesn't say how many servings it is. My first thought wasn't the amount of tomato, but the amount of onion. LOL But I'm allergic, so a half pound sounds like a LOT to me. ;)

I'm looking to see if I can find out more info on the sauce recipe. The Oak-Grilled Italian Sausage recipe appears to be only on the site I got it from, but the other one is on other sites.

[Tatania]

And thanks IggyLans for posting the alternate recipe! I'm able to adjust amounts easily enough, but sometimes the ingredients needed cause a problem. The second version on page 8 is much more do-able in that respect.

What did I miss here? Alternate recipe for what? :confused3 :confused3

I wish I could try all those cool sounding vinegars at the Posh Gourmet. is the strawberry vinaigrette really good? Maybe I'll look around for that today.

Regarding Mama Melrose recipes: it sounds like you have two that I don't think I have - so would like the Roasted Vegetable Pizza (sounds perfect now that I'm back on WW) and the Veal Osso Buco with Saffron Risotto. I don't eat veal because of how the calves are treated but may as well have the recipe for archival purposes.

[jennz]

What did I miss here? Alternate recipe for what? :confused3 :confused3

I wish I could try all those cool sounding vinegars at the Posh Gourmet. is the strawberry vinaigrette really good? Maybe I'll look around for that today.

Regarding Mama Melrose recipes: it sounds like you have two that I don't think I have - so would like the Roasted Vegetable Pizza (sounds perfect now that I'm back on WW) and the Veal Osso Buco with Saffron Risotto. I don't eat veal because of how the calves are treated but may as well have the recipe for archival purposes.

Could you substitute chicken for the veal?

[piratesmate]

What did I miss here? Alternate recipe for what? :confused3 :confused3

I wish I could try all those cool sounding vinegars at the Posh Gourmet. is the strawberry vinaigrette really good? Maybe I'll look around for that today.

Regarding Mama Melrose recipes: it sounds like you have two that I don't think I have - so would like the Roasted Vegetable Pizza (sounds perfect now that I'm back on WW) and the Veal Osso Buco with Saffron Risotto. I don't eat veal because of how the calves are treated but may as well have the recipe for archival purposes.

:rotfl2: :rolleyes1 Sorry about that. I don't know why you couldn't follow my convoluted ramblings. :rolleyes: I was talking about the Strawberry Vinaigrette recipes. The recipe on page 7 is the one I have - it calls for Strawberry vinegar & strawberry melba. The recipe on page 8 says you can substitute red wine vinegar & uses frozen strawberries, but no melba.

I haven't tried it yet since I just found this thread a couple weeks ago, but plan to soon. I like raspberry vinaigrette & strawberries, so I figured I'll probably like this too. Plus, I can substitute Splenda for the sugar & greatly reduce the oil. Purchased low-fat dressings don't work for me as they're so high in sugar...gotta have something to make it thick I guess. :confused3

We don't eat veal either, but I'm sure you could substitute chicken for the veal. I mean there are recipes for both chicken & veal parmigiana as well as chicken or veal picatta, right? So why not? ;)

Roasted Vegetable Pizza
from Mama Melrose’s Ristorante Italiano - MGM

1 Pizza Crust/Flatbread
1 Tbl Basil pesto
1/8 c Sliced onions
1 Tbl Red Pepper (roasted)
1Tbl Green Pepper (roasted)
1/8 c Portabello Mushroom (roasted)
1 Tomato (sliced)
½ c Shredded Mozzarella Cheese
to taste Salt/Pepper
as needed flour

Stretch pizza crust to desired thickness, and randomly puncture with tip of knife to prevent crust from bubbling. Spread pesto evenly over crust leaving ¼" border. Top pesto with sliced tomatoes, then shredded cheese, season with salt and pepper. Top cheese with roasted vegetables. Place in 400 degree oven for 6-8 minutes or until crust is at desired crispness.
Note: Pita/flatbread/tortilla, or any flatbread may be substituted for pizza crust as an alternative option

= = = = = = = = = = = =
Veal Osso Buco
Mama Melrose, Disney-MGM Studios

2 Tbl olive oil
3 1/8 lb veal shank
2 oz seasoned flour
5 1/3 oz celery, small diced
5 1/3 oz carrot, small diced
5 1/3 oz onion, small diced
1 Tbl garlic, minced
13 oz crushed tomatoes
1¼ c white wine
To taste Kosher salt
To taste Ground Black Pepper
Dry the veal shank and dredge in seasoned flour. Sear in olive oil. Reserve. Add onion, carrot, celery and garlic and sauté until caramelized. Return the veal shank to the vegetables, add remaining ingredients and braise until tender. Serve with Saffron Risotto.

Saffron Risotto
2 c chicken stock
2½ tsp whole butter
5 oz sweet onion, small dice
3.4 c Arborio rice***
2 2/3 oz white wine
1/8 pinch saffron
2 tsp grated Pecorino Romano cheese
¼ tsp Kosher salt
1/8 tsp ground black pepper
2 tsp Asiago cheese, shredded

Bloom saffron in white wine, reserve until needed. Bring chicken stock to a simmer, have ready. Sauté onions in butter until translucent. Add Arborio rice and sauté in butter until well coated, about 3-5 minutes. Add the white wine and saffron. Stir until all liquid is absorbed. Add the chicken stock in stages until 90 percent is absorbed. Add the Pecorino cheese, black pepper and salt as needed. Finish with Asiago cheese.

[NOTE: The amount of Arborio rice was copied, not re-typed from the original source. I'm guessing that it means ¾ cup and not "three point four" cups as there wouldn't be enough liquid to cook the rice otherwise.

[apostolic4life]

We don't eat veal either, but I'm sure you could substitute chicken for the veal. I mean there are recipes for both chicken & veal parmigiana as well as chicken or veal picatta, right? So why not? ;)


...actually, you will probably be disappointed with the results if you use chicken for the Osso Buco. The slow braise that is used in the cooking process is meant for making tougher cuts more tender (the veal shank is a relatively tough cut of veal). If you were to use chicken breast it would probably get rubbery and tough.......the bones of a chicken would not hold up to the process either, they would turn to mush. If you have ever simmered chicken with bones for stocks or soups, I am sure you have seen what happens to chicken bones after long periods of being cooked in liquid........yuck for eating, but great for the resulting stock/broth. I would suggest using good cross cuts of beef or lamb shank with bone (bones add flavor) for the Osso Buco.



:thumbsup2

[deekaypee]

Two Black-Eye Pea recipes from Boma/AKL. Received via email.

BLACK EYE PEA SALAD
Boma – Flavors of Africa
Disney’s Animal Kingdom Lodge

Yield: 8 servings

Ingredients

1 pound Black Eye Peas, soaked overnight and cook
1 pound Corn Kernels, roasted
2 each Tomatoes, sliced
1 large Onion, diced
1 cup Scallions, diced
1 cup Spinach
1 T. Basil, rough chop

Dressing

½ cup Lime Juice (add water if concentrate)
¼ cup Sugar
¼ cup Rice Vinegar
1 ½ cups Safflower Oil
1 t. Red Crushed Pepper
1 t. Ground Cardamom, toasted
1 t. Granulated Sugar
½ each Lime, zest

Method of Preparation
1. Make the dressing and set aside.
2. Cook black eye peas. Let cool.
3. Mix all the ingredients together and let marinate for at least 15 minutes.


BLACK EYE PEAS WITH GINGER SOY JUICE
Boma – Flavors of Africa
Disney’s Animal Kingdom Lodge

Yield: 8 servings

Ingredients

1/8 pound Black Eye Peas (raw, soak overnight)
1/16 cup Safflower Oil/Vegetable Oil
1/8 pound White Onions, diced small
1/8 quart Ginger Soy Juice
1/16 pound Spinach, julienned

Method of Preparation
1. Cook the black eye peas with water, salt and pepper. Drain and let cool.
2. Heat oil in sauté pan. Add onion and black eye peas, stirring constantly.
3. Add ginger soy juice and continue stirring. Add spinach just before serving.


GINGER SOY JUICE
Boma – Flavors of Africa
Disney’s Animal Kingdom Lodge

Yield: 3 cups

Ingredients

1 cup Soy Sauce
1 cup Granulated Sugar
1 ½ cups Water
6 tablespoons Fresh Ginger, finely chopped

Method of Preparation
1. In a stainless pot, heat all the ingredients until it boils. Let simmer for 20 minutes.
2. Strain the juice through a China cap. Let cool.

[piratesmate]

...actually, you will probably be disappointed with the results if you use chicken for the Osso Buco. The slow braise that is used in the cooking process is meant for making tougher cuts more tender (the veal shank is a relatively tough cut of veal). If you were to use chicken breast it would probably get rubbery and tough.......the bones of a chicken would not hold up to the process either, they would turn to mush. If you have ever simmered chicken with bones for stocks or soups, I am sure you have seen what happens to chicken bones after long periods of being cooked in liquid........yuck for eating, but great for the resulting stock/broth. I would suggest using good cross cuts of beef or lamb shank with bone (bones add flavor) for the Osso Buco.



:thumbsup2

Good point if you're following directions. :rotfl: I would have just dredged boneless chicken, seared it quickly & then just cooked it all together to absorb the flavor where it says "braise until tender". I just glossed over that word "braise". I tend to forget that other people actually follow a recipe. :rolleyes1

As for the chicken bones...I know exactly what you mean! Someone gave me a recipe that called for bone-in chicken to be made in the crock pot. She'd made it for us once & the flavor was quite nice. It only called for 5 or 6 hours on LOW, but I missed that & put it in before leaving for work at 8:30. By the time I got home at 6 it was awful! You were supposed to stir cornstarch into the juices & serve it over the chicken, but the juices were full of the mealy remnants of the bones. :rolleyes: :scared: Now I just use boneless for everything. :lmao:

And since we were doing Mama Melrose recipes today...
Has anyone ever tried this one? I just can't imagine using 37 slices of bread! :eek: And why are you using white bread for Italian Bread Soup?!? :confused3 I would have expected it to call for Italian bread. (I realize it's probably because of the Italian sausage. ;))

Italian Bread Soup
Mama Melrose - Disney-MGM Studios

8 oz button mushrooms sliced
2 Tbl virgin olive oil
1 lb sweet Italian sausage - skinned & crumbled
8 oz yellow onion - small diced
8 oz stalk celery - small diced
12 oz can diced tomatoes with juice
5 qt chicken stock
To taste Kosher salt
To taste ground black pepper
37 slices white bread toasted

In a pot large enough to hold all ingredients, warm the olive oil over low heat. Add onion and sausage and fry gently, stirring frequently until onion is translucent. Add the celery, mushrooms, tomatoes, and chicken stock. Bring to a boil and season to taste with salt and pepper. Boil until flavorful, about 15 minutes.

At time of serving, add the toasted bread to bowl and pour hot soup over.

= = = = = = = = = = = = = =
Sun-Dried Tomato and Roasted Garlic Spread
Mama Melrose - Disney-MGM Studios

¼ c garlic, roasted
1 c Kalamata olives
1½ Tbl balsamic vinegar
1/8 c basil, chiffonade*
8 oz sun-dried tomatoes, halved
½ tsp black pepper
¾ c olive oil

Soak olives in water to remove the salt brine flavor. While olives are soaking gather the rest of your ingredients. After soaking the olives for about an hour, drain and place all ingredients except the basil into a food processor. Blend until pureed. After it is mixed well, fold in the basil.

[*To create chiffonade, stack several leaves on top of one another, roll them tightly into a cigar shape, then use a sharp knife to thinly slice the roll. The leaves will unfurl as you slice them (pictured at right). Gradually move your fingers away from the knife as you slice farther down the roll.

Chiffonade usually refers to cutting into thin strips, whereas the term "julienne" refers to matchstick-size sticks.]

[jennz]

Made the Italian Sausage recipe - very very tasty!! I have enough sauce to feed the neigbhorhood...but very good! DH loved it too.

Thanks so much!:thumbsup2

[apostolic4life]

Good point if you're following directions. :rotfl: I would have just dredged boneless chicken, seared it quickly & then just cooked it all together to absorb the flavor where it says "braise until tender". I just glossed over that word "braise". I tend to forget that other people actually follow a recipe. :rolleyes1

Help me understand something.......if you are not concerned with following recipes, why collect them???? I guess my advice is for those who actually are looking to follow the directions written in the recipe. I was trying to give an idea to help people who want to follow the recipe but may have an aversion to a certain ingredient..........by simply searing off some chicken and simmering it in the sauce does not impart the deep rich flavor of the Osso Buco. Osso Buco's flavor comes from the slow braise which allows the flavor from the bone to infuse the meat and sauce; the Italian term "ossobuco" references the importance of bone marrow in the dish........can't duplicate that with seared chicken. Yes, you can make the sauce and add chicken, but it is no longer Osso Buco, it is more like a Chicken Cacciatore, not Osso Buco.



:thumbsup2

[Tatania]

Sorry about that. I don't know why you couldn't follow my convoluted ramblings. I was talking about the Strawberry Vinaigrette recipes. The recipe on page 7 is the one I have - it calls for Strawberry vinegar & strawberry melba. The recipe on page 8 says you can substitute red wine vinegar & uses frozen strawberries, but no melba.

LOL, that was cute. I have to check my Strawberry Vinaigrette recipes and see what version I have.

Today I was working close to a gourmet shop (with gourmet type prices) and couldn't believe my eyes when I saw the exact same vinegars (Cuisine Perel) that Posh Gourmet was selling. They didn't have all the flavors but they had lots of the Key Lime vinegar. Now, I've never paid $13.59 for 6 1/2 ounces of vinegar, but decided this time I'd splurge. I ended up buying 2 Key Lime Vinegars, 1 Blood Orange vinegar (that won't even stretch to the recipe they have on the back which calls for 1 cup of vinegar) and a Raspberry Champagne vinegar. I saw cheaper vinegars that had juice added (stuff like "Balsamic vinegar with orange juice") but didn't know if they would be as good a quality.

Anyway, the Key Lime vinegar is very good and can be used on salad without oil. Ironically, the ingredient list on the back is: "white wine vinegar, white grape juice, cider vinegar, natural lime flavoring and natural lemon juice" - so it's just vinegar with juice added :lmao:
If you're interested, the ingredients on the Blood Orange Vinegar are orange juice, white wine vinegar, white grape juice, cider vinegar, natural orange extract and annatto (a coloring agent).

Of course, I had to try the recipe right away and unlike others :rolleyes1: I approach my recipes as if I'm doing a Ph.D. in chemistry. I follow instructions to the letter, unless they really makes no sense - in which case I'll improvise.

The Key Lime Vinaigrette tastes very good and different - thanks to the vinegar - and the key, as always, is to use top notch ingredients. The 6tablespoons chopped herbs seem a little much for the 3/4 cups of liquid because it makes for a very thick vinaigrette. I ended up making 1 cup of vinegar/oil mix instead. Because the vinegar is so good on its own, I would cut way back on the olive oil next time (or leave it out), to save on calories.

Thanks for posting the new recipes piratesmate and deekaypee. The Peas with the Ginger was new for me.

Spoodles Chef Tony Marotta did a podcast demonstrating the White Bean Moussaka they serve at Spoodles. The podcast is no longer up but did anyone catch the recipe? It's a very good vegetarian entree.

I've not made the Mama Melrose Bread Soup but had the real deal (Pomadora) last summer in Tuscany. It's a very thick soup and 37 slices bread sound about right for 5 quarts stock (enough for all the guests at MK). BTW, in Medieval times bread crumbs were used to thicken soups and sauces as there was no cornstarch or rice flour.
Here's a more scaled down recipe for the dish: Pomadora (http://rockyroadoflove.wordpress.com/2007/08/27/pomodora-italian-bread-soup/) and a simpler recipe on the Food Network (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22392,00.html).


Lamb Chops with Asian Pear and Kiwi Salsa with Sweet Potato Purée
Epcot Food and Wine Festival 2004 - Chef Tony Marotta (currently of Spoodles) for the National Honey Board
Yield: 4 Servings

Sweet Potato Purée
4 lbs.sweet potatoes (about 5 medium)
¾ stick unsalted butter, softened
½ cup brown sugar
1-1/2 Tablespoons Southern Comfort
½ teaspoon freshly grated cinnamon
1 teaspoon kosher salt

Preheat oven to 400° degrees.
Line a baking sheet with foil or parchment.
Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, 60-75 minutes.
When potatoes are just cool enough to handle, peel and put flesh in a stainless steel bowl.
Add butter and mix until just about smooth.
Add brown sugar, Southern Comfort, cinnamon, and kosher salt. Taste and adjust seasoning.
Cover tightly with foil to keep hot.

Lamb Chops
4 each rack of lamb (about 14 oz. each)
¼ cup extra virgin olive oil
2 Tablespoons sea salt (Fleur de Sel)
2 Tablespoons freshly ground black pepper

Preheat oven to 350° degrees.
Rub racks with olive oil; then sprinkle liberally with sea salt and black pepper.
In a hot sauté pan, sear all sides of the rack, browning evenly.
Place in the preheated oven for 20 minutes.
Remove racks from the oven and let rest for 10 minutes.
Then carve into either individual (8 1-inch thick) or double chops, depending on your taste.

Asian Pear and Kiwi Salsa
2 small Asian pears, cored, diced
3 large kiwis, peeled, diced
6 Tablespoons dried cranberries
1 shallot, minced
¼ cup chopped chives
1 Tablespoon sherry vinegar
2 Tablespoons fresh lemon juice
3 Tablespoons Orange Blossom Honey
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh cilantro
1 Tablespoon chopped fresh basil
Kosher salt and freshly ground black pepper, to taste.

Combine pears, kiwis, cranberries, shallot, chives, sherry vinegar, and lemon juice in a medium bowl.
Add 2 tablespoons honey (hold 1 tablespoon in reserve), mint, cilantro, and basil.
Season to taste with kosher salt and black pepper. Let stand, tossing occasionally.
Preheat broiler.
Brush chops lightly on both sides with the remaining 1 tablespoon honey; sprinkle with salt and pepper.
Broil chops until cooked to desired doneness, about 5 minutes per side for medium-rare.
Transfer 2 1-inch thick lamb chops to each plate.
Spoon salsa alongside and serve.

[Tatania]

Help me understand something.......if you are not concerned with following recipes, why collect them???? I guess my advice is for those who actually are looking to follow the directions written in the recipe. I was trying to give an idea to help people who want to follow the recipe but may have an aversion to a certain ingredient..........by simply searing off some chicken and simmering it in the sauce does not impart the deep rich flavor of the Osso Buco. Osso Buco's flavor comes from the slow braise which allows the flavor from the bone to infuse the meat and sauce; the Italian term "ossobuco" references the importance of bone marrow in the dish........can't duplicate that with seared chicken. Yes, you can make the sauce and add chicken, but it is no longer Osso Buco, it is more like a Chicken Cacciatore, not Osso Buco.



:thumbsup2

I agree that certain dishes can't be altered too much if they're to have any degree of authenticity. Butchers do sell Beef and Lamb shanks for Osso Bucco and I would use them in the recipe - though even there, some foodies argue the taste is not as delicate as with the Veal.
Kind of like Wiener Schnitzel, it's really supposed to be made with veal but these days you can get it all over the place made with chicken or pork.

PS. I'm so anal about following a recipe to the letter that I've often driven miles and searched for days to get the correct, yet elusive ingredient. I also spend a lot of money on food. It's the obsessive/compulsive in me, LOL.

[apostolic4life]

I agree that certain dishes can't be altered too much if they're to have any degree of authenticity. Butchers do sell Beef and Lamb shanks for Osso Bucco and I would use them in the recipe - though even there, some foodies argue the taste is not as delicate as with the Veal.
Kind of like Wiener Schnitzel, it's really supposed to be made with veal but these days you can get it all over the place made with chicken or pork.

PS. I'm so anal about following a recipe to the letter that I've often driven miles and searched for days to get the correct, yet elusive ingredient. I also spend a lot of money on food. It's the obsessive/compulsive in me, LOL.

We must be twins separated at birth!!! :lmao:



:thumbsup2

[greeneeyes]

Help me understand something.......if you are not concerned with following recipes, why collect them???? I guess my advice is for those who actually are looking to follow the directions written in the recipe. I was trying to give an idea to help people who want to follow the recipe but may have an aversion to a certain ingredient..........by simply searing off some chicken and simmering it in the sauce does not impart the deep rich flavor of the Osso Buco. Osso Buco's flavor comes from the slow braise which allows the flavor from the bone to infuse the meat and sauce; the Italian term "ossobuco" references the importance of bone marrow in the dish........can't duplicate that with seared chicken. Yes, you can make the sauce and add chicken, but it is no longer Osso Buco, it is more like a Chicken Cacciatore, not Osso Buco.



:thumbsup2


I consider a recipe as more of a guideline. :laughing:

If I want as close a replica to the original I follow the recipe to a t, word for word, but then you start to think...what can I do to change it up a bit?
So you change a bit here and there and see what you come with. Sometimes it works and sometimes it doesn't. I usually don't change the meat, but the herbs and spices or maybe the veggies..thing like that. :confused3

I collect cookbooks and recipes the way some people collect figurines or stamps, its a hobby.

[piratesmate]

Help me understand something.......if you are not concerned with following recipes, why collect them???? I guess my advice is for those who actually are looking to follow the directions written in the recipe. I was trying to give an idea to help people who want to follow the recipe but may have an aversion to a certain ingredient..........by simply searing off some chicken and simmering it in the sauce does not impart the deep rich flavor of the Osso Buco. Osso Buco's flavor comes from the slow braise which allows the flavor from the bone to infuse the meat and sauce; the Italian term "ossobuco" references the importance of bone marrow in the dish........can't duplicate that with seared chicken. Yes, you can make the sauce and add chicken, but it is no longer Osso Buco, it is more like a Chicken Cacciatore, not Osso Buco.

I apologize for giving you a flip answer earlier. I was just trying to say that I gave the replace-it-with-chicken response without thinking & only commented on the braise portion – completely ignoring the Osso Buco. It was intended to be self-deprecating & not used as advice. Thank you for explaining the term. I really enjoy reading your informed responses. I've learned a lot in reading them. I'll be more careful about answering questions in the future.

As to why I collect recipes...there are several reasons. One is just that once I hit a certain number of Disney recipes, it became a bit of a passion for me to have them...kind of like pins or figurines or baseball cards. I like to look through them, think about WDW, the restaurants where we ate, the wonderful time we had...and sometimes I actually make them. ;)

I make no claim to be any kind of authority on cooking or taste. I just know what works for us - both in terms of preparation & the final product. We enjoy a variety of tastes - something we learned to appreciate while at WDW. The first couple recipes I asked for were followed diligently, like the Flank Steak Marinade, because we were trying to re-create the taste of the food at Boma. We quickly found out that the marinade is great on any steak we grill.

I alter the original recipes when ingredients are difficult to obtain, or the recipe is too high in fat or sugar, or it just contains something one of us detests or can’t eat. I learned to cook from my grandmother...use what you have, eyeball amounts & "do it until it looks right".

It's all about the combination of flavors...ideas I wouldn't normally come up with on my own. My attitude is a lot like greeneye’s…it's a lot like the Rules of Parlay in "Pirates of the Caribbean" where Barbossa tells Elizabeth, "the code is more what you'd call guidelines than actual rules." pirate:

<snip> I ended up buying 2 Key Lime Vinegars, 1 Blood Orange vinegar (that won't even stretch to the recipe they have on the back which calls for 1 cup of vinegar) and a Raspberry Champagne vinegar. <snip> Anyway, the Key Lime vinegar is very good and can be used on salad without oil. Ironically, the ingredient list on the back is: "white wine vinegar, white grape juice, cider vinegar, natural lime flavoring and natural lemon juice" - so it's just vinegar with juice added. <snip> I've not made the Mama Melrose Bread Soup but had the real deal (Pomadora) last summer in Tuscany. It's a very thick soup and 37 slices bread sound about right for 5 quarts stock. <snip>

I’d love to find those vinegars around here! It might not be so bad to pay that price if I wasn’t also paying shipping. ;) I can justify almost anything. LOL I know not many people would do this, but I’ve even used plain, white vinegar on a salad w/o oil…when I was in the hospital & only allowed 1 fat exchange for the meal. :crazy2: Wine vinegar & balsamic I use that way all the time & they taste fine to me. I’m thinking the Key Lime would be like heaven! :angel:

As for the bread – because I was thinking Italian bread when I saw the 37 slices it made me :eek: but since it’s white bread I’m sure it’s needed to make the soup thick enough. I was thinking of 1½ inch slices of crunchy Italian bread that has less moisture than white bread & would soak up ALL the liquid. It was the mental image…you know? I’m weird & find humor in almost anything. ;)

[apostolic4life]

I consider a recipe as more of a guideline. :laughing:

If I want as close a replica to the original I follow the recipe to a t, word for word, but then you start to think...what can I do to change it up a bit?
So you change a bit here and there and see what you come with. Sometimes it works and sometimes it doesn't. I usually don't change the meat, but the herbs and spices or maybe the veggies..thing like that. :confused3

I collect cookbooks and recipes the way some people collect figurines or stamps, its a hobby.

Guidelines...........did you steal that line from Capt. Jack Sparrow??? pirate: :lmao:

I totally agree......changing up recipes and being creative with flavorings is fun, but sometimes when changes are made, the product is no longer similar to the original so it should be given a different name..........a classic example is Alfredo, whenever someone uses a white sauce with parmesan cheese they call it Alfredo when it really is not. Alfredo (classically speaking) is butter, parmigiano reggiano cheese, pasta water, and white pepper, but everyone thinks if it is a white sauce it is Alfredo. True Alfredo is not a cream sauce, even if most people seem to think so.......I guess since I cook for a living and teach Culinary Arts I tend to be a stickler for the facts when it comes to food, food history and techniques; when certain food names are invoked, I expect a certain finished product, but often the product served is far from the original concept. I alter recipes all the time, but I always rename the dish so customers won't get it confused with the original........again, just my two cents.

I also have a cookbook collection..........every chef I know has a massive library for inspiration and fun!



:thumbsup2

[apostolic4life]

I apologize for giving you a flip answer earlier. I was just trying to say that I gave the replace-it-with-chicken response without thinking & only commented on the braise portion – completely ignoring the Osso Buco. It was intended to be self-deprecating & not used as advice. Thank you for explaining the term. I really enjoy reading your informed responses. I've learned a lot in reading them. I'll be more careful about answering questions in the future.


No apologies needed........I wasn't trying to be jerky, but maybe I sounded that way. Read my last post, it gives you a peek behind the curtain of my thought processes......I am so very much the Anal Retentive Chef of past SNL fame sometimes. :lmao: I like to help where I can........Thanks for the kind words too!! :hug:



:thumbsup2

[piratesmate]

No apologies needed........I wasn't trying to be jerky, but maybe I sounded that way. Read my last post, it gives you a peek behind the curtain of my thought processes......I am so very much the Anal Retentive Chef of past SNL fame sometimes. :lmao: I like to help where I can........Thanks for the kind words too!! :hug:

:thumbsup2

I didn't think you were being jerky at all. I had read before about your background & totally get where you're coming from. Let me tell you that I really don't like it when I'm eating out & the chef has tweaked the recipe beyond recognition without changing the name and without giving an adequate description to "warn" me before I order. So I really do appreciate knowing that when I read your posts I know I can count on what you've written.

I've posted on the Cooking board for a long time & am pretty open about my thoughts on cooking. I like it to taste good, but don't want to put a lot of effort into it...aka I'm lazy. LOL But because of that I feel somewhat intimidated by all the "foodies" who post on this thread. :scared: You are so serious about your cooking & I don't think I have a serious bone in my body. :laughing:

[Tatania]

We must be twins separated at birth!!! :lmao:



:thumbsup2

I kind of suspect that people who go into our kinds of professions HAVE to be a little obsessive-compulsive to succeed, LOL. I've got guests coming in half an hour and and making the Chermoula Roasted Chicken from Jiko. This time I DID alter the amount of cayenne pepper right off the bat. I saw 2 teaspoons for the sauce and knew, from previous experience, that nobody I know can eat anything that hot. I made my own Harrisa to accompany the chicken and that is incendiary enough. I'll post reviews of this and the Edamame Salad and the other Disney stuff on the menu later. I also heard back from Crystal Palace and AKL about the Zebra Domes.
The Cracked Wheat Rye Bread I baked late last night is delicious. We had a two-year-old come over to visit this afternoon and she couldn't stop eating it. The recipe is in "Cooking with Mickey Volume 2 (1986)". Also made the Portobello Mushroom Pasta (50s Prime Time Café) last night and really liked the wine mushroom sauce. That recipe is from "Cooking with Mickey and the Chefs of Walt Disney World" (1998).

[Tatania]

Well, the dinner party tonight was quite a bit of work but SO worth it because right now I'm basking in the glow of rave reviews. I gave all the credit to the Disney recipes and really enjoyed the process of cooking everything. I had my camera all ready and wanted to take pictures of everything but it's impossible when you're rushing to get everything to the table and people immediately dig in. I managed to get 2 pics before dinner.

Review:
Cocktails - I handed out a cocktail menu so guests could choose their drinks. I tested all of them right before serving - and then made myself a double Gorillas in the Mist!
Moonshine (House of Blues) - no glowstick, but the person loved the drink.
Hula Hoop (Pop Century - p 49) - Ended up quadrupling the recipe but the parties who had it raved.
Eve's Revenge Martini (House of Blues - p 137) One of my faves and think I'll have another after I type this. But then I love sour apple schnapps.
Gorillas in the Mist (Planet Hollywood - p 137) this is very similar to a BBC but I think I like the BBC a little better. I left off the banana chips and chocolate syrup but the drink looks great with the whipped cream and is extremely tasty.
Blue Glow-tini (WDW - p 84) - used the sour mix instead of margarita mix. This is fruity drink very much like a Blue Hawaiian.

Salad: Edamame Salad (Crystal Palace from Delicious Disney) Bad editing of the cookbook AGAIN. After you boil the Edamame in step 1 it never mentions them again :confused3: Only one person didn't like the salad because they don't like beans. The rest raved and I didn't have a scrap leftover :sad1: I had a loaf of the Cracked Wheat Rye (Biergarten) on the table and it was fabulous. I've been baking all our bread for months now and this is one of the best loaves yet.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/EdamameSalad_CrystalPalace.jpg
Edamame Salad
http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/CrackedWheatRye_Biergarten.jpg

Main Course: Chermoula Roasted Chicken (Jiko - p118), Roasted Red Potatoes (Wilderness Lodge) and Orange Glazed Baby Carrots (Chef Mickey's).
I served the chicken like at Jiko with roasted garlic, Harissa and kalamata olives (no preserved lemons). I rubbed the Chermoula over and under the chicken skin and let it marinate about 2 hours bfore roasting. I added the rest during the roasting. I needn't have worried about it being too spicy/hot as it was PERFECT. One of the best chicken dishes ever. I might actually add more cayenne next time. The Harissa sauce was very good (in tiny amounts on the chicken) and I served the the Chermoula "sauce" directly from the roasting pan. You could probably boil it down and skim the fat but I didn't have the time. The roasted potatoes were simple but tasty. There was a LOT of olive oil and the potatoes were very moist but I'd cut back on the oil next time. The only slight miss were the carrots because the dish looked like a soup - there was THAT much sauce. I was suspicious of the recipe amounts but decided to follow to the letter. The sauce is very sweet (made of orange marmalade and juice) and the carrots were swimming in it. It tasted OK though and if I make it again I'd cut way back on the sauce.

Dessert: Mango Pie (http://baking.about.com/od/creampies/r/mango.htm)(inspired by the Mango Pie at Yak and Yeti's). The pie was to.die.for. :worship: it looked just like the one I saw on the Food pic thread from Yak and Yeti's and I bet the recipe I used is similar. It was gelatin, lime juice, mango puree and sweetened condensed milk. Heaven on a fork. I managed to salvage one piece for myself for tomorrow as everyone wanted seconds. This one's a keeper.

BTW, if anyone wants the recipes that are not posted let me know and I'll post them.

[Tatania]

Does any one have the recipe for the zebra domes WITHOUT the alcohol and coffee?

This response is from the Sous Chef of Boma himself - "The zebra domes that are sold in Mara, are the same as the zebra domes on the Boma buffet, with the alcohol and espresso. We use Amarulla instead of Kahlua in our zebra domes now. In substitution for the Espresso and Amarulla, you can use Almond extract and Orange extract to taste. Sugar as well.
Meaning, add them until you acquire the desired flavor. They will be similar but will be missing the distinct flavor of the Amarula.
This should make for an interesting variation of our Zebra Domes."

[Tatania]

Sous Chef Andrew A Aubin of CRT has generously supplied the following:

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.

Earl’s Poulet
CRT, Magic Kingdom

8 oz Whole Chicken Breasts
7 oz Spinach and garlic bread pudding (see recipe below)
2 oz Chicken glaze (see below)
2 oz Red onion marmalade (see below)
Salt and pepper

Roast chicken breast in oven at 350°F for 1 hour

Red Onion Marmalade:
½ red onion chopped
1oz canola oil
2oz red wine
1oz red wine vinegar
1oz balsamic vinegar
1 tsp sugar
Salt & pepper

Heat red onion in oil. Season with salt & pepper stir until cooked. Add sugar and stir until caramelize. Add wine and vinegar to deglaze. Cook until reduced to syrup-like consistency is reached. Cool and store in refrigerator

Chicken glaze
8oz chicken stock
½ chopped red onion
½ cup chopped celery
½ cup chopped carrots
¼ cup fresh thyme chopped
Pepper salt
½ cup parsley

Dice celery, onion and carrots into large cube. Place with stock in to large saucepan. Cover and bring to boil add parsley and thyme. Season with salt and pepper let simmer for 1 hour. Strain the stock and return liquid to pan
Simmer 30 minutes longer and let reduce.

Spinach and Garlic Bread Pudding
(4 servings)

5 Each Dinner Rolls, cut in 1/2 in. cubes
3 Each Eggs
1 1/2 Cups Heavy Cream
1 Teaspoon Granulated Garlic
2 Each Shallots, sliced
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
3 Slices Bacon, diced
1 package frozen spinach, thawed and drained well

1. Render bacon in frying pan until crunchy, add shallots and cook until tender.
2. Mix eggs and cream in a bowl add the bread and all other remaining ingredients. Soak for about 30 minutes or until when one of the cubes of bread is wet all the way through.
3. Using small 7-oz foil pans (found in your local grocery store) spray pans with a food release (Pam).
4. Portion bread pudding equally into 4 pans and bake at 400 degrees F for 15 minutes.

Plate: Pour chicken glaze onto center of dinner plate. Place bread pudding onto glaze. Then place Chicken onto bread pudding. Top with 2 oz marmalade.


Does anybody have the recipes for
Walt's Apple Bread Pudding that they used to serve at Cinderella's Royal Table


Walt's Apple Custard
CRT, Magic Kingdom
Serving Size: 8 Yield: "2 3/4 pounds"

Bread Mix
1/2 pound White Bread
1/2 pound Cheese Danish
1/2 pound Cinnamon Apples

Custard Mix
1 1/8 cups Heavy Cream
3 each Whole Egg
1/4 cup Apple Butter
1/2 cup Apple Juice
1/8 cup Caramel Topping
1 teaspoon Vanilla Extract

Cooking Method
Bread: Chop Bread and Danish with a serrated edge knife into 3/4 inch Dice. Mix in Apples.

Custard Mix: Whip the Eggs just until mixed. Add the remaining ingredients and mix thoroughly.

Toss the Bread mix and the Custard mix together and let sit for 2 hours in order for the bread to soak up the custard. Portion into individual baking dishes and cook at 325 degrees for about 25 minutes or until knife inserted into custard comes out dry.

Per Serving (excluding unknown items): 267 Calories; 15g Fat (50.5% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 116mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.


I am looking for the recipe for the Roasted Shallot Vinaigrette served on the BLT Salad at CRT. Anyone? :upsidedow

Roasted Shallot Vinaigrette
Cinderella's Royal Table & Liberty Tree Tavern, Magic Kingdom
Makes 1 ½ cups

1/2 cup shallots, chopped
1 Tbsp Butter, unsalted
1/4 cup cider vinegar
3/4 cup canola oil
1/4 cup honey
1 Tbsp Dijon mustard
Kosher Salt to taste
Ground white pepper, to taste

Sauté shallots in pan until brown and caramelized. Remove shallots from pan and place in blender or food processor. Deglaze shallot pan with vinegar. Puree all ingredients except oil in blender or food process until smooth. Add oil slowly until dressing is smooth and thick. Refrigerate.


ROYAL POULET
Cinderella’s Royal Table
1 Serving

5 oz Chicken Breast, sliced
2 oz Chicken Stock
1 oz Sliced red onions
4 oz Tomato Pesto
8 oz Cooked Pasta
3 oz Crumbled Feta Cheese
1 oz Chopped Spinach
1 1/2 oz Chopped Garlic
1/2 oz Olive Oil

In a hot sauté pan, place chicken, garlic and olive oil.
Let cook for 2-3 minute and add chicken stock, tomato pesto, and pasta.
Cook until pasta is warm then top with Feta Cheese and fresh chopped spinach.

**Tomato Pesto may be found at a specialty market. If not,
Puree
1 cup of sun dried tomatoes
½ cup . Olive oil,
1 Tbsp. Chopped garlic
1 Tbsp. Parmasean Cheese
1 tsp basil
1 tsp oregano


I don't want to wear out my welcome with the Disney Chefs plus the're going to get very busy in the upcoming months so I REALLY hope we get people who are going to the parks over the summer to request recipes while they're there. If we can steer some of the foodies from the Restaurant reviews here that would be terrific. The more people we have requesting the better our collection gets.

[Tatania]

I want the recipe for the flan and Key Lime Pie from Crystal Palace - it has to be super easy - I had the same Key Lime Pie at a different restarant in WDW - -

I know I could taste the sweetened condensed milk - so I want to know....

I read about the coconut flan just a couple of weeks ago and it looked yummy. I forgot in which thread it was in/resturant it was in. In any case I would love to have the recipe. Thanks

hmm..:confused3 no coconut flan recipe yet. I responded to the address given but they haven't answered me yet.

Some posters say this is so good it's worth the price of the buffet.


Coconut Flan
The Crystal Palace, Magic Kingdom, Lake Buena Vista

1 2/3 cups Eggs, beaten
¾ Cup Sugar
3 cups Sweetened Condensed Milk
9 oz Evaporated Milk
2 ½ tablespoons Coco Lopez
1 cup Coconut Milk
1 cup Sugar
1 tablespoon Lemon Juice

In a small pan, over medium heat, melt 1 cup sugar and lemon juice.
Stir constantly, and cook until a dark amber color.
Remove from heat and pour caramel into an 8 inch round pan.
Cool slightly until sugar begins to harden.
In a medium sized bowl, mix all ingredients and slowly pour into cake pan. Bake in water bath at 325°F for about 50 minutes.

[disney54us]

Okay, just one think to say. Good thing we 'regulars' are all over the country or I think we would have to invite ourselves to one of your beautiful Sunday Dinner Parties:laughing: :goodvibes. Gosh, I'm hungry!!!!

[piratesmate]

Tatania - Would you please post the recipes for some of the things you reviewed?
Harissa Sauce
Orange-Glazed Baby Carrots
Cracked Wheat Rye Bread
Edamama Salad

And another request for those who have posted F&W Festival recipes...If you have the info, would you please let me know what the year & country are for those recipes? I often do themed nights here & it helps to have the country written down. (The year is just because of how I have things organized. :rolleyes1 ) You can either post the info or PM. Thanks.

I don't want to wear out my welcome with the Disney Chefs plus the're going to get very busy in the upcoming months so I REALLY hope we get people who are going to the parks over the summer to request recipes while they're there. If we can steer some of the foodies from the Restaurant reviews here that would be terrific. The more people we have requesting the better our collection gets.

Maybe someone would post a message on one of their threads (with a link back here) asking for some help? :thumbsup2 The more the merrier!

Oh - and thanks so much for posting all those wonderful recipes. And having you review your meals like that is just terrific! A lot of good input! :thumbsup2

[Jodijo]

Thank you so much!!!!
You Rock!!!
I can't tell you how happy I am right now! You made my day! I have wanted the Earl’s Poulet recipe for a few years now.

[Tatania]

Okay, just one think to say. Good thing we 'regulars' are all over the country or I think we would have to invite ourselves to one of your beautiful Sunday Dinner Parties:laughing: :goodvibes. Gosh, I'm hungry!!!!

I'd love to get together with a group for "Disney dinners" once a month where we take turns trying out the recipes. Too bad you aren't closer :sad1:|

Tatania - Would you please post the recipes for some of the things you reviewed?
Harissa Sauce
Orange-Glazed Baby Carrots
Cracked Wheat Rye Bread
Edamama Salad

Harissa (http://www.gourmetsleuth.com/harissa.htm) (non Disney) but needed as a side for the Chermoula Chicken.

Orange-Glazed Baby Carrots
from Chef Mickey's, Contemporary Resort
Serves 4

1/4 cup nonalcoholic triple sec
1 cup orange juice
1/2 cup orange marmalade
1/2 cup canned mandarin oranges, drained, 1/4 cup juice reserved
2 tablespoons cornstarch
2 tablespoons cold water
1/2 teaspoon salt
1 pound baby carrots
Kosher salt, to taste

Bring the triple sec to a simmer over medium-low heat and reduce by one third, about 7 minutes. Add the orange juice, marmalade, oranges and reserved juice. Bring to a boil and skim off any impurities.
In a separate bowl, use a fork to combine the cornstarch with the water. Add this mixture to the sauce in a slow stream, whisking vigorously to avoid lumping.
Add the 1/2 teaspoon of salt and keep on very low heat.
Boil the carrots until tender, then drain. Mix the sauce into the cooked carrots. Salt to taste.


Cracked Wheat Rye Bread
Biergarten, Germany, Epcot

2 cups cold milk
2 tablespoon sugar
4 tablespoons vegetable oil
2 tablespoons salt
3 eggs
2 cups coarse rye meal
5 1/2 cups bread flour
2 packages active dry yeast

Combine all ingredients in a large mixing bowl with an electric mixer equipped with a dough hook. Blend well for about 10 minutes. Remove dough hook and allow dough to rest for 20 minutes.
Turn dough out onto a floured board and knead lightly into a long roll. Cut into 30 equal pieces and form into balls. Flatten slightly and place on a large, lightly greased baking sheet. Cover and let rise in a warm place until doubled in bulk. *
Bake in a preheated 400-F oven for 20 minutes, or until lightly browned. Serve warm.
* Made 2 loaves and it took about 6 hours in a warm place to double.

Edamame Salad
The Crystal Palace, Magic Kingdom (from Delicious Disney)
Serves 4 – 6

4 cups edamame (young soybeans), fresh or frozen
½ cup rice vinegar
¼ cup sesame oil
1 tsp coarse salt
1 cup napa cabbage
1/2 cup chopped Bok Choy
1/2 cup shredded carrots
1 tablespoon black sesame seeds
1/4 cup shredded white *daikon radish

1. Cook fresh or frozen beans in boiling, salted water for 3 minutes, then chill.
2. In a small mixing bowl, combine vinegar, sesame oil, salt, napa cabbage, and bok choy. Let sit at room temperature for 10 minuntes. (Cabbage will wilt slightly.)
3. Mix in carrots, then refrigerate for 1 hour.
4. to serve, top with sesame seeds and daikon radish.
*Red radishes are not a good substitute.

[Tatania]

I'd love to have the recipe for the Mediterranean Pasta Salad that is served at Crystal Palace for lunch and dinner. :goodvibes

Mediterranean Pasta Salad
The Crystal Palace, MK, WDW (with gratitude to Executive Chef Robert Adams)
Servings: 8 - 12

2 lbs pasta
½ cup red onions (julienne)
¼ cup red peppers (julienne)
¼ cup green peppers (julienne)
¼ cup red beefsteak tomatoes (julienne)
½ cup feta cheese (crumbled)
½ cup Parmesan cheese (shredded)
½ cup Kalamata olives (rough chopped)
1 cup white balsamic vinaigrette
¼ cup olive oil
2 Tablespoon chives
Salt and pepper to taste

Gather all of the ingredients and mix well.


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! :)

Shrimp, Heart of Palm & Quinoa Salad
The Crystal Palace, MK, WDW (with gratitude to Executive Chef Robert Adams)
YIELD: 6 Servings

1 lb steamed & chilled shrimp
2 ½ cups cooked quinoa
1 can hearts of palm
2 oz fresh baby arugula roughly chopped
½ cup diced red peppers
¼ cup chopped cilantro
1/3 cup mustard dressing

Mustard Dressing
1 oz lemon juice
2 oz rice wine vinegar
1 oz chopped shallots
1 tbs chopped fresh ginger
2 oz dijon mustard
3 oz olive oil blend
1 tbs celery salt
1 tsp Tabasco
Salt & pepper to taste

METHOD:
Cook the quinoa in a large quantity of salted boiling water (4 times the volume of the quinoa) for about 20 minutes. This washes out the slight natural bitterness of the grain.
Strain and cool off
Steam and cool off the shrimp
Cut the hearts of palm into ¾ inch coins or half coins depending on size. Blend together all the ingredients for the mustard dressing. Assemble everything together in a mixing bowl.

[gismo1554]

Does anyone have the recipe for the crab mac and cheese at Shula's Steakhouse? It looks wonderful in the pictures I've seen. I would love to make it this weekend. Anyone have it?? :)

Anyone have a recipe?

http://www.disboards.com/showthread.php?p=24669492&posted=1#post24669492

[Tatania]

anyone have a recipe for macaroni au gratin from chefs de france?? Thanks! This was a fabulous list of recipes by the way! :)
Gratin de Macaroni
Chefs de France, France, Epcot
Serves 6

Macaroni
Salt, pepper, and nutmeg
Gruyere cheese
Unsalted butter
Milk

Make a white roux using clarified butter and flour. After the roux is made, add milk, stirring constantly until the mixture is the consistency of a sauce.
Cook the macaroni, drain and run cool water over to stop the cooking. Place macaroni in a bowl. Mix together the sauce mixture and macaroni, sprinkle with a pinch of salt & pepper, add a dash of grated nutmeg, mix well.
Put macaroni in a baking dish, put on top the cheese, and bake in a 325° oven until the cheese is melted and brown on top.


http://i274.photobucket.com/albums/jj247/krans_76/food%20pics/Francesalad-1.jpg
Goat Cheese Salad photo by "Mischief_Managed"

Salade de Chevre Chaud (Goat Cheese Salad)
Chefs de France, France, Epcot

Goat cheese
Egg wash
Bread crumbs

Dip goat cheese slices in egg wash and then coat with bread crumbs; fry in pan until warm.

For the salad

Mix Field greens
Arugula
Grapes
Grape tomatoes
Walnuts

Vinaigrette:
Mix together the following ingredients:
1 tbsp. French mustard
2 tbsp. red wine vinegar
1 oz. salt
½ oz pepper
1 egg

Then slowly add 10 tablespoons of oil.

[Tatania]

AllEars.net has updated. In the past, llyninpa asked us to post the recipes here so we don't use links. How do we all feel about that? Would you rather just go to All Ears net? They posted quite a few of my submissions so those are already posted here. The Tusker House Caple Malay Lamb Curry is the same recipe as Boma's and is already posted the difference is the Tusker House recipe makes at least double the portion.

Review: I made the Roasted Vegetable Pizza (p. 139) and the Roasted Shallot Vinaigrette (page 140) last night and the pizza is very good. The Vinaigrette is one of the best dressings I've ever had. It makes you want to eat lots of salad!


Watercress Salad
Boma, Animal Kingdom Lodge
Yield: 6 servings

½ cup Golden Raisins, soaked in hot water and drained
½ cup Raisins, soaked in hot water and drained
½ cup Carrots, diced small and roasted
½ cup Parsnips, diced small and roasted
2 ounces Safflower Oil
To Taste Salt and Pepper
½ head Bok Choy, very finely thin sliced
2 bunches Watercress, washed, dried and cut into 3 sections
¼ cup Almonds, roasted

Raisin Vinaigrette
½ cup Raisins, soaked in hot water and drained
3 tablespoons Sugar
½ cup Rice Vinegar
1 teaspoon Ground Ginger (dry)
½ teaspoon Ground Coriander (dry)
¼ teaspoon Ground Turmeric (dry)
½ cup Safflower Oil

1. Soak both raisins in hot water for 5 minutes or until soft. Set aside.
2. Place diced parsnips and carrots in a bowl. Add oil and salt and pepper.
3. Place on a sheet pan and roast in the oven at 350 o for 10 minutes or until soft and caramelized.
4. Let cool and set aside.
5. Wash the bok choy and slice thin. Set aside. Wash the watercress and cut into 3 segments. Set aside.
6. To make vinaigrette: Soak the raisins in hot water for 5 minutes or until the raisins are soft. Drain. In a small bowl, place all the vinaigrette ingredients except the oil. Using a blender, puree the ingredients and add oil slowly until emulsifies. Set aside.
7. Mix all the ingredients together and add the vinaigrette. Mix well and serve.


Buffalo Mozzarella & Tomato Panzanella Salad
Spoodles, Boardwalk

Croutons
4 each 1 ½ inch square, grilled focaccia. (you can toast them in oven, if no grill)

Buffalo Mozzarella Cheese
3 each wedges, Fresh Buffalo Mozzarella or any fresh mozzarella will work

Ugly Ripe Tomatoes
3 each wedges, Ugly ripe tomatoes (Ugly ripe tomatoes are heirloom tomatoes) (any tomato will work, though)

Basil Vinaigrette (makes 3 cups)
1 each Shallot, brunoise (finely chopped)
2 ounces Basil, chopped
6 ounces White Balsamic Vinegar
18 ounces Olive Oil Blend
To taste Kosher Salt and Black Pepper

Method of Preparation
Chop shallots and basil separately. In a small bowl place the vinegar and chopped shallots. Slowly add the oil while stirring briskly, with a whip. Add the chopped basil and season with salt and pepper.

Plating
1 ounce Mixed Greens or and leafy blend
1 portion Ugly-ripe Tomato (3 pieces)
1 portion Buffalo Mozzarella (3 wedges)
4 each Croutons
2 ounces Vinaigrette
1 teaspoon Pesto (you can buy this in the store)

On the serving plate, place the croutons. On top of the croutons place a small amount of mixed greens. In a small bowl, toss the tomatoes in 3oz. of the vinaigrette. Season with salt and pepper. Place the tomatoes on top of the mixed greens and pour all of the vinaigrette, evenly over the mixed greens and croutons. In a small bowl, toss the mozzarella cheese with a little bit of pesto. (enough to coat the cheese evenly). Place the cheese on top of the salad. Ready to serve.

Olive Tapenade Bread Dip
Spoodles, Boardwalk

14 ounces Green Olives Stuffed with Pimiento
7 ounces Kalamata Olives
2 ounces Pickled Onions
4 ounces Pepperocini
6 ounces Carrots
5 ounces Celery
1 Tablespoon Minced Garlic
¾ Teaspoon Celery Salt
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
½ Teaspoon Ground Black Pepper
1 cup Olive Oil
2 ounces Red Wine Vinegar

Place Olives, Onions, Peppers, Carrots and Celery in a food processor. Pulse until all ingredients are finely chopped, but not pureed.
Fold in remaining ingredients and season with Kosher Salt and Black Pepper For bread dip, mix 2 tablespoons of the Tapenade with ¼ cup of Olive Oil.


Tomato Basil Cream Soup
Grand Floridian

8 each plum tomatoes, chopped
1 small onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 medium carrot, chopped
1 teaspoon dry oregano
1 teaspoon dry basil
1 teaspoon dry thyme
1/4 cup white wine
3 cups heavy cream

Sauté first 8 ingredients in medium size sauce pot for about 8 minutes. Deglaze with white wine. Simmer for 5 more minutes. Add cream and simmer for 20-30 minutes. Remove from heat. Puree mixture with emulsion blender or in food processor. Strain through fine strain. Season with salt and pepper.

White Balsamic Vinaigrette
Grand Floridian
Yield: 3/4 cup

1/2 ounce Dijon mustard
3 ounces blended olive oil
2 1/2 ounce white balsamic vinegar
1 pinch salt
1 pinch ground black pepper

1. Combine mustard, vinegar, salt, pepper.
2. Using a wire whisk, slowly incorporate the oil into the vinegar mixture to form vinaigrette.


Cornbread
Whispering Canyon Cafe, Wilderness Lodge

1/2 pound Cornmeal
12 ounces Granulated Sugar
1/2 ounce Salt
1 ounce Baking Powder
1 pound All-Purpose Flour
1/4 cup Salad Oil
1 Whole Egg, beaten
1 Pint Milk

1. Place all dry ingredients in mixing bowl and mix slowly for one minute.
2. Blend milk, egg, and oil together.
3. Slowly add step 2 to dry ingredients, while on slow speed. Don't over mix, only mix to incorporate product.
4. Spray pan with a food release oil spray or line bottom of the pan with parchment paper.
5. Pour batter in pan and bake at 350°F for 15 to 20 minutes or until bread is firm and golden brown.


Could this be the request for the Western Chicken Pasta?

Katie Coyote's Grilled Chicken Pasta
Whispering Canyon Cafe, Wilderness Lodge
Yield 4 servings

Boursin Cream Sauce
1 Cup White Wine
2 Cups Heavy Cream
2 tablespoons Shallots, finely diced
1 Cup Boursin Cheese
1/2 tablespoon Thyme, fresh
1/2 tablespoon Garlic, fresh, chopped
To Taste Salt and Pepper

1. In a stockpot, add White Wine, chopped Thyme, chopped Garlic, and Shallots and reduce by half.
2. Add Heavy Cream and Boursin Cheese and bring to a boil, then turn down to low heat for about 8 minutes.
3. Season with Salt and Pepper to taste.
4. Strain and set aside.

Roasted Poblano Pepper
1/2 tablespoon Olive Oil
To Taste Salt and Pepper
2 Each Poblano Peppers

1. In a small bowl, add the Olive Oil, Salt, and Pepper, and toss the Poblano Peppers in the mixture to coat.
2. If you have a gas-top stove, place your Poblano Peppers right on top of the burner. Roast the Poblano Peppers on all sides until they are blackened.
3. If you do not have a gas-top stove, you can put them on a baking
sheet in the oven under the broiler, but be sure to keep an eye on them so they do not burn. Broil Poblano Peppers on all sides until they are blackened.
4. Under cold water, peel and de-seed the Peppers and dice. Set aside.

Blackened Chicken Breast
2 - 8 ounce Chicken Breasts
To Taste Blackening Seasoning of your choice
1 tablespoon Olive Oil

1. Season both sides of the Chicken Breasts with the Blackening Seasoning.
2. Add the Olive oil to a sauté pan and sauté both sides of the
Chicken Breasts until done, then cut into very thin strips (julienned.) Set aside.

Mixed Vegetables
1 Each Carrot, sliced
1 Each Red Onion, sliced
1 Each Squash, sliced
1 Each Zucchini, sliced
1 Each Broccoli, chopped
1 Each Red Pepper, sliced very thin (julienned)

1. Combine all the vegetables together and set aside.


Kate Coyote’s Grilled Chicken Pasta

1 tablespoon Olive Oil
Boursin Cream Sauce, prepared as directed
Roasted Poblano Peppers, prepared as directed
Blackened Chicken Breast, prepared as directed
Mixed Vegetables, prepared as directed
Penne Pasta, prepared as directed on the box

Method of Preparation
1. In a sauté pan, add 1 tablespon Olive Oil and pre-heat the pan.
2. Add the Chicken and sauté for 5 minutes.
3. Add the Mixed Vegetables, diced Poblano Peppers, and Boursin Cream Sauce. Add Salt and Pepper to taste.
4. Serve over a bed of cooked Pasta.
5. Top with grated Romano Cheese.


Potato-Chive Pot Stickers with Edamame, Mizuna & Spinach
Artist Point, Wilderness Lodge
Yield: 1 serving

5 Each Gyoza Wrappers
2 1/2 ounces Yukon Gold Potatoes, puréed
1/2 ounce Chives, shaved
1 ounce Canola Oil
2 ounces Water
To Taste Salt
To Taste Pepper
3 ounces Edamame (Soy Beans)
2 ounces Mizuna
3 ounces Spinach
1 ounce Canola Oil
To Taste Salt
To Taste Pepper
2 ounces Artist Point Soy Vinaigrette (see sub-recipe)
1/2 teaspoon Hot Sesame Oil
1/2 teaspoon Chive Oil
1/2 ounce Lotus Root, sliced thin (#10 on slicer) and fried crisp
To Taste Togarashi Spice
To Taste Kosher Salt

1. Peel and slice the lotus root on #10 on the slicer. Deep Fry in a separate pot of fry oil at 325° F until crisp and golden brown. Drain on paper towels and season with Kosher Salt and Togarashi Spice to taste. Set aside for final plating.
2. Mix the shaved Chives with the Potato Purée. Season with Salt and Pepper to taste.
3. Place .5 ounce of Potato Purée in the center of each of the 5 Gyoza wrappers.
4. Dab water on the outer rim of the wrappers.
5. Seal the wrappers well in half-moon shapes.
6. Sauté the pot stickers in 1 ounce of Canola Oil until light golden brown.
7. Add the 2 ounces of water and cover the pan. Cook for 2 minutes until most of the water is evaporated.
8. Sauté the Mizuna, Spinach and Edamame (Soy Beans) together in and season with Salt and Pepper.
9. Arrange the greens mix on the center of the plate.
10. Arrange the 5 pot stickers around the greens.
11. Drizzle the pot stickers and the plate with the Soy Vinaigrette, Hot Sesame Oil and Chive Oil.
12. Top the dish with the crispy Lotus Root chips.

Soy Vinaigrette
Yield: 3 Quarts
1 1/2 quarts Soy Sauce
15 Each Limes, zested and juiced
1/2 Cup Rice Wine Vinegar
4 ounces Ginger, peeled and micro-grated
12 ounces Granulated Sugar
3 ounces Vietnamese Hot Chili Sauce
2 Cups Sesame Oil, regular
6 Cups Canola Oil
To Taste Salt
To Taste Pepper

Method of Preparation
• Place all ingredients in a mixing bowl and mix well. Do not emulsify.
• Store in an airtight container in a refrigerator.


Sukiyaki (Sweet Soy Beef and Vegetable Hot Pot)
Yakitori House, Japan - Epcot
Yield: 4 serving servings
Prep time: 45 minutes

1 pound Beef (paper thin slice)
1 large Onion
1 Bunch Green Onion
½ pound Carrot
2 Packs Japanese Noodle

Sukiyaki Sauce
1/5 Cup Soy Sauce
1/5 Cup Mirin (Sweet cooking Sake)
1 Cup Dashi (Fish Stock)

Dashi
1 Cup Water
1 inch square Konbu (Sea Weed)
1/2 Cup Bonito Flakes

How to make dashi:
1. Place in a saucepan with konbu and water and soak for 2 hours.
2. Bring saucepan to a rapid simmer over high heat.
3. Remove saucepan from heat, adding bonito flakes.
4. Let stand for 3 minutes, strain through into a bowl.

Method of Preparation
Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix Sukiyaki Sauce ingredients. Heat sukiyaki pot at table (electric fry pan or skillet is OK) and heat 1 tablespoon oil in pot. Add beef slices and sear on both sides, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened.

Cooks Note: Sukiyaki is a very popular one-pot meal in Japan. The main ingredient is thin sliced beef, and it is simmered in a skillet or pan in the sukiyaki sauce with many vegetables and other ingredients. The quality of beef used in Sukiyaki is very important. You might want to ask a butcher to slice the tender part of the beef into very thin slices. The best beef for sukiyaki is called "shimofuri" beef in Japan. Shimofuri beef has lots of fat, but it's very tender and is also very expensive. Sukiyaki is usually cooked at the table, and it's common to eat with others from the same pan.

[solferino]

I don't know if anyone posted this link already, or even if there are different recipes than already posted, but thought I'd pass this along-

http://www.********************/wdw/recipes/index.html

[NMW]

Does anyone have the recipe for the crab mac and cheese at Shulas? I have looked everywhere I can think of!

[piratesmate]

Does anyone have the recipe for the crab mac and cheese at Shulas? I have looked everywhere I can think of!

I'll add it to the request list when I do the update today. I checked the Swan & Dolphin archives & it isn't there and I don't have it on my list either. The archives only go back to Jan 2004, but I have a couple that are from 2002 & 2003. I'm really upset that I didn't keep up with the recipe club back then. I thought the recipes would stay online...didn't realize they'd get bumped off. :(

For anyone who hasn't found the archives list, here is the link: http://www.swandolphin.com/recipeclub/archives.html
If you want to join their monthly recipe mailing list, there is a link at the bottom of this page: http://swandolphin.com/dining/index.html You only need to provide an email & first name - even though they ask for more.

[piratesmate]

In the past, llyninpa asked us to post the recipes here so we don't use links. How do we all feel about that? Would you rather just go to All Ears net?
Since no one else has answered, I'll give my opinion. I used to go out & search for new recipes all the time. But more recently, I've gotten lazy about it. I'm really getting spoiled with all the recipes being in one spot (here) & find that I really like it. :teeth: So I'd like to see them posted - but will be happy with what everyone else wants to do.

Thanks for all the new recipes! :thumbsup2 And can I just say that the use of color for the recipe names is really a nice touch. ::yes:: It really makes them stand out even more than just adding the bold.

Since we were talking about the Swan & Dolphin today, I thought I'd post a few of those recipes.

http://www.swandolphin.com/recipeclub/images/0504l.jpg
Shrimp Cake Sandwich
from Swan & Dolphin

14 oz Shrimp (rough chop, ¼ x ¼ inch)
9 oz Artichoke Hearts (rough chopped)
Salt and White Pepper to Taste

Shrimp Mousse
11 oz Shrimp
½ c Heavy Cream
¼ oz Garlic (peeled)
¼ oz Cilantro
5c Bread Crumbs (panko)

Scallion Aïoli
2c Mayonnaise
1½ oz Scallions (finely sliced)

Garnish:
Shredded Romaine
Scallion Aïoli

Bread
6 Brioche Buns
4 Tbl Whole Butter

1. Rough chop 14 ounces of shrimp and place in large bowl.
2. Rough chop artichoke hearts and add to the bowl, set aside.
3. To make the mousse, place 11 ounces of shrimp, heavy cream, garlic and cilantro in a food processor and allow it to run until a paste consistency.
4. Fold mousse into the bowl with diced shrimp and artichokes. Mix thoroughly.
5. Season with salt and pepper.
6. Form shrimp mixture into 5 ounce patties and roll them in breadcrumbs.
7. Melt butter in a medium heated sauté pan.
8. Brown the shrimp patties. (You want a golden brown color on both sides.)
9. Bake in a 350° oven for about 15 minutes.
10. Mix mayonnaise and scallions together.

To set up for service:
Toast buns, place aïoli on bottom of bun, put shrimp cake on top and garnish with lettuce.

= = = = = = = = =
Spring Rolls
from Swan & Dolphin, WDW

2 Tbl vegetable oil
1 oz garlic, chopped fine
4 oz Tasso ham, julienne (or other spicy ham)
½ carrot, shredded
½ red pepper, julienne
¼ head Nappa Cabbage, julienne
2 Tbl scallions
1 tsp sesame oil
to Taste salt and pepper
16 spring roll skins
1 large Egg, slightly beaten

Heat vegetable oil in a pan. Add garlic and ham and sauté. Add carrots and peppers and continue cooking. Add cabbage, scallions, and sesame oil, season with salt and pepper to taste. Remove from heat and drain in colander until cool. Place 2 oz. of mix into spring roll skin and roll. Re-roll in second skin sealing edges with beaten egg. Place in 350-degree oil and cook until lightly brown. Drain on paper towel.

= = = = = = = =
http://www.swandolphin.com/recipeclub/images/1005.jpg
Rock Shrimp Pad Thai Salad
from Swan & Dolphin

3 Oz Pad Thai Noodles
4 Oz Oriental Marinated Rock Shrimp
1 Oz Shredded Napa Cabbage and Bok Choy
¼ C Beet and Carrot Curls
½ C Bean Sprouts
1 Oz Julienne Red Peppers
3 Fl Oz Lime Vinaigrette (1/3 lime juice, 2/3 peanut oil, Salt and Pepper to taste)
5-6 Each Cilantro Sprigs
1 Oz Chopped Peanuts
¼ C Diced Scallions

Mix all items, except shrimp and vinaigrette, in a bowl. Sauté the shrimp. Place in a salad bowl. Top the salad with Vinaigrette. Serve.

= = = = = = = = = =
http://www.swandolphin.com/recipeclub/images/0904l.jpg
Angel Hair Harlan
from Swan & Dolphin

1 Fl Oz Extra Virgin Olive Oil
1 Tbl Minced Garlic
6 Oz Pulled Rotisserie Chicken
3 Fl Oz Basil Pesto
5 Fl Oz Lemon Juice
1 Oz Marinated Red Tomatoes
1 Oz Marinated Yellow Tomatoes
6 Oz Cooked Angel Hair
3 Oz Goat Cheese
1 Basil Sprig

In a medium sauté pan, sauté the olive oil and garlic until aroma starts to form. Add chicken, pesto, lemon juice, red tomatoes and yellow tomatoes. Sauté for approximately 3 minuntes or until chicken is warm. Add heated angel hair and check seasoning. Place in a bowl and garnish with goat cheese and basil.

[Tatania]

I just wrote the Swan and Dolphin that they should be publishing recipes from the actual restaurants (or crediting them) when they send that monthly recipe because I want to see recipes from Blue Zoo, Il Mulino, Garden Grove and Fresh.

They wrote back: "Glad to see you like the recipes as much as we do! Recipes actually come from our chefs throughout the property, not just the restaurants. Naturally, some recipes are "top-secret", so they do not give them out!
Thanks for being a member of our club!"

NMW - maybe you can contact Audrey Cornu (who wrote back to me) at acornu@swandolphin.com and see if she'd pass on the request for Shulas Crab Mac and Cheese.

Below are some recipes from Disneylands Grand Californian Hotel Pastry Chef, Jorge Sotelo who provides desserts for all the restaurants and catering events in the hotel, at movie premiere's etc. These are from 2005 and are beyond the scope of most home kitchens but one could make parts of the recipe.

Apple Crisp with Bourbon Ice Cream
Disney's Grand Californian Hotel, Recipe courtesy of Jorge Sotelo, Executive Pastry Chef,
Serves 10

Apple Crisp
4 Lbs. Apples, peeled and cored (Gala, Granny Smith, or Fiji )
1 Lb. Sugar
¼ Cup Jack Daniels
1 Oz. Corn starch
1 Cup Lemon juice, fresh
1 Cup All purpose flour
½ Cup Granulated sugar
½ Cup Brown sugar
½ Cup Butter, chilled, cut into small pieces
¼ Cup Slivered almonds (toasted)

Bourbon Ice Cream
1 Qt. Milk
1 Qt. Cream (manufacturing)
2 Each Vanilla beans
12 Oz. Granulated sugar
20 Each Egg yolks
¼ Cup Bourbon (whiskey)

Caramel Sauce
14 Oz. Granulated sugar
2 Cups Water
1 ½ Cups Heavy cream
1 Oz. Whiskey
1 Oz. Butter

Sour Cream Sauce
2 Cups Milk
2 Cups Cream
1 Cup Sugar
10 Each Yolks
8 Oz. Sour cream
Powdered sugar, for garnish

For Apple Crisp:
In a saucepan, melt butter and add sugar. Mix together. Add apples then Jack Daniels. Cook until tender. Mix corn starch with lemon juice, add to the apples. Cook for 3 to 5 minutes. Remove from heat. Cool in an ice bath.

Combine flour and sugars in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Add almonds and toss well. Build apples into circular mold and top off with crisp. Cook in 350° F oven for 30 minutes or until golden.

For Bourbon Ice Cream:
In a saucepan, combine milk, cream, vanilla beans and ½ of sugar. Bring to a boil. In a bowl, place yolks, remaining sugar and whiskey, stirring to combine. Quickly temper cream into the yolks mixture. Strain through a fine sieve. Cool mixture in an ice bath. Once it has cooled, process in an ice cream machine.

For Caramel Sauce:
In a heavy saucepan, combine sugar and water. Bring to a boil. Cook until the sugar is deep amber. Add cream slowly and whisk together the remaining ingredients. Pass through a chinois, cool at room temperature.

For Sour Cream Sauce:
In a saucepan, bring the milk, cream and half of sugar to a boil. Reduce heat and maintain at a simmer. In a medium bowl, combine the remaining sugar and yolks, whisk until smooth. Temper the egg yolks by adding one third of the hot cream and place over medium heat, stirring constantly with spatula. When the mixture thickens enough to coat the back of the spoon, remove from heat and strain through a fine sieve. Add sour cream and whisk to combine. Chill in an ice bath.

For Final Presentation:
Bring apple crisp out of the oven. Use spatula to remove ring place on plate. Sprinkle with powdered sugar and drizzle with sour cream and caramel sauce. Top with Bourbon ice cream and garnish.


Apple Crepe with Ginger Ice Cream
Disney's Grand Californian Hotel, Recipe courtesy of Jorge Sotelo, Executive Pastry Chef

Crepes
¾ Cup All purpose flour
¼ Tspn. Ground cinnamon
2 Each Egg yolks
2 Each Whole eggs
1 Cup Milk
¼ Cup Unsalted butter, melted
½ Each Vanilla bean

Apple Filling
4 Each Apples
½ Cup Granulated sugar
2 Tspn. Lemon juice
¼ Cup Colvados brandy
½ Cup Light brown sugar
½ Cup Unsalted butter, melted

Applesauce
4 Cups Apples, diced & unpeeled
3 Cups Water
½ Cup Granulated sugar
Juice of a Lemon
½ Each Cinnamon stick

Ginger Ice Cream
4 Cups Heavy cream
2 Cups Milk
1 ½ Cups Granulated sugar
1 ½ Cups Chopped fresh ginger
12 Each Egg yolks

Cabernet Reduction Sauce
1 Cup Cabernet sauvignon
6 Oz. Granulated sugar

Tahitian Cream Anglais
2 Cups Milk
2 Cups Cream
4 Each Vanilla beans
1 Cup Granulated sugar
10 Each Egg yolks

Fillo Crisp
4 Each Fillo dough sheets
1 Cup Clarified butter
1 Cup Granulated sugar for sprinkling

For Crepes:
Place flour and cinnamon in a medium mixing bowl. In a separate small bowl, combine and whisk together yolks, whole eggs and milk. Slowly whisk the wet ingredients into the dry until smooth. Combine butter and vanilla bean in a saucepan; melt butter and whisk together. Add melted butter to crepe batter. Using an 8” nonstick sauté pan, make crepes. Stack crepes on top of each other, cover with a damp cloth until ready for use.

For Apple Filling:
Peel, core and cut apples into a large dice. Preheat a large sauté pan. When it is very hot, add the sugar and allow to melt and caramelize until amber in color. Add the diced apples and lemon juice. Sauté quickly, then add the brandy. The brandy will flame up so be careful. Remove from stove and pour the diced apples into a large bowl.
In a food processor, place one third of the sautéed apples, all of the brown sugar and the melted butter. Pureé until smooth. Stir back into the remaining sautéed apples and allow the filling to cool.

For Applesauce:
Place ingredients in a saucepan and bring to a simmer. Simmer for 10 minutes then remove from heat and allow to steep for 10 to 20 minutes. Strain through a cloth. Cool in an ice bath. Refrigerate until ready to use.
Mix with apple filling and place 3 tablespoons of apple mixture in the center of a cinnamon crepe. Fold over the edges to create a round puck shape. Fill remaining crepes and cover with a damp towel until ready to serve.

For Ginger Ice Cream:
Place the cream, milk, 1 cup of sugar and the ginger in a saucepan over medium heat. Bring to a simmer then remove from heat and allow to steep for 20 to 30 minutes. Place the egg yolks and remaining ½ cup sugar in a medium bowl and stir to combine. Put the ginger mixture back on the heat and bring to a full boil. Quickly whisk the boiling mixture into the yolks and sugar. Strain the mixture through a fine chinois and place into an ice bath to cool. Process in an ice cream machine.

For Cabernet Reduction Sauce:
Bring the cabernet and sugar together in a saucepan on a medium heat for about 15 to 20 minutes or until mixture reaches a thick consistency. Let cool and set aside.

For Tahitian Cream Anglais:
In a saucepan, bring the milk, cream, vanilla beans and half of sugar to a boil. Reduce heat and maintain at a simmer. In a medium bowl, combine the remaining sugar and yolks. Whisk until smooth. Temper the egg yolks by adding one third of the hot cream and place over medium heat, stirring constantly with a spatula. When the mixture thickens enough to coat the back of the spoon, remove from heat and strain through a fine sieve. Chill in an ice bath.

For Fillo Crisp:
Preheat oven to 350 degrees. Carefully spread a sheet of fillo dough on a flat surface. Lightly brush the dough with the butter. Place another sheet of dough on top. Repeat the process until all four sheets have been used. Cut the dough into desired shape. Lightly sprinkle sugar on a parchment-lined sheet tray. Place the dough shapes on the sugar and lightly sprinkle the dough with more sugar. Place a second sheet of parchment paper on top of the dough. Cover with another sheet tray, creating a sandwich. Bake until golden brown, 15 minutes. Allow to cool. Store in an airtight container.

For Final Presentation:
Place crepe on middle of plate on top of Tahitian crème sauce. Top with a scoop of ginger ice cream. Place a fillo triangle on top. For garnish, drizzle with cabernet sauce.

[Tink-aholic]

Does anyone have the recipe for the Banana and Butterscotch "Buzz from California Grill?

Thanks,
A
:cool1: :cool1: :happytv:

[Tinker_Belle]

Does anyone have the recipe for the Pan-Seared Tilapia with the green & white bean salad from Coral Reef? It doesn't look that difficult, but it was so good!

[piratesmate]

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

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

Concourse Steakhouse: dips for the onion rings?

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

Thanks :)

I just noticed that I have a Sweet & Sour Sauce recipe from the Polynesian. We're still searching for the recipes displayed above in blue.

SWEET AND SOUR SAUCE
POLYNESIAN

½ c water
1 c white vinegar
1 c granulated sugar
2 tsp red food coloring, optional
2 Tbl cornstarch
2 Tbl water
½ c diced green pepper
½ c diced onion
½ c diced pineapple

In a saucepan, combine ½ cup water, the vinegar, sugar and food coloring if desired. Bring to a boil. Dissolve cornstarch in 2 tablespoons water and stir into vinegar mixture, using a whisk. Cook and stir 5 minutes. Add green pepper, onion and pineapple. Serve on shrimp, chicken or pork. Refrigerate leftovers.

= = = = = = = =
A few others from Epcot that I don't see on the index list...

Plantain Fried Catfish
From Garden Grill, EPCOT

1/16 lb Plantain chips - ground
1/16 lb Corn flakes - ground

Mix ingredients together.
Coat fish and deep fry.
Serves: 4 (Makes 2 ounces of coating.)

[NOTE: We tried this coating, but didn't deep fry it. We spayed a non-stick pan with olive oil. The result was nothing like what's served at GG...it was very bland. Everyone agreed that it wasn't so much the difference in frying method as much as it was the oil in the deep fryer picks up flavor from everything else that's been fried in it. We tried it a 2nd time & put a bit of cajun spice in with the plantain/corn flake mix and quite liked it. But in the end decided that we'd just sprinkle the cajun spice on the fish & bake it.]

= = = = = = = = =
Pasta Salad
from Le Cellier, Canada, Epcot
Serving Size : 8

6 7/8 oz penne pasta, cooked
6 7/8 oz Zucchini, grilled
6 7/8 oz yellow squash, grilled
6 7/8 oz red onion, grilled
2¼ oz yellow pepper, roasted
2¼ oz red pepper, roasted
½ oz salt
3/8 oz pepper
2 7/8 oz pasta salad dressing

Grill yellow squash, and onions. Roast and peel red peppers. Roast asparagus. Toss pasta and vegetables with dressing & season with S & P.

Pasta Salad Dressing
Serving Size : 8

2/3 ounce white balsamic vinegar
1/16 ounce dry mustard
1/3 ounce sugar
1/16 ounce salt
1/16 ounce pepper
2 1/16 ounces garlic oil (extra Virgin Olive oil)
3/8 teaspoon fresh lemon juice
Mix all ingredients. Toss pasta & vegetables in dressing.

= = = = = = = = = = = = = =
Nachos Del Pollo y Chorizo
from San Angel Inn Restaurante, Epcot
Yield: 4 servings.

1½ lb chicken breast strips
½ tsp minced garlic
½ tsp salt
½ tsp black pepper
1 lb peeled, diced, cooked chorizo
10 c corn chips
6 c shredded Monterey Jack cheese
1½ c diced tomatoes
1 c sliced jalapeño peppers
1 c sour cream

Red sauce:
8 oz tomatoes, canned
2 Tbl chopped white onion
1 garlic clove
to taste Salt

1. Heat oven to 350 F. Season chicken breast strips with garlic, salt and black pepper. Lightly coat a heavy skillet with cooking spray. Cook chicken in skillet until meat is no longer pink in the center.

2. For the sauce, in a blender, combine the canned of tomatoes, onion and garlic clove. Blend all until puréed. Place mixture in a saucepan and bring to a boil. Add salt to taste; set aside.

3. Place the corn chips on oven-safe baking dish. Add the cooked chicken strips and chorizo on top of the corn chips Cover with the shredded cheese. Place in oven, uncovered, for 5 minutes or until cheese is melted. Remove from the oven and top with diced tomatoes, jalapeño peppers and sour cream. Add red sauce on top to taste.

<Source>Orlando Sentinel: Thought You'd Never Ask

= = = = = = = = = = = =
Orange Chicken
from Epcot's Lotus Blossom Café
Yield: 4 servings

8 oz boneless, skinless chicken breasts, cut into thick strips

Marinade:
Dash white pepper powder
Salt to taste
Sugar to taste
1 tsp water
1 tsp cooking wine
½ tsp Sesame oil

Batter:
¾ c all-purpose flour
¼ c cornstarch
1 heaping Tbl baking powder
½ egg, beaten
2 Tbl oil
2/3 c water
Pinch salt

Orange sauce:
¼ c ketchup
1/5 c (about 3¼ Tbl) sugar
1/5 c (about 3¼ Tbl) white vinegar
1 Tbl light soy sauce
Peel from ¼ small orange, chopped
½ Tbl chili paste
½ Tbl chicken base
1 Tbl cornstarch
Pinch salt
1 Tbl cooking oil

1. For sauce, mix all ingredients except oil and orange peel. Heat oil in frying pan. Stir-fry chopped orange peel until fragrant. Pour orange-sauce mixture into frying pan and heat sauce over medium high heat. Stir until mixture bubbles. Set aside and keep warm.

2. For chicken, mix dry ingredients. Add oil. Stir in water. Put mixture aside 30 minutes. Heat cooking oil to 320 F. Dredge chicken in batter mixture, coating well. Using tongs, lower chicken pieces into hot oil. Fry until golden brown. Drain on paper towels.

3. Mix chicken pieces into warm orange sauce. Place on serving dish and serve immediately with steamed or fried rice.

[Recipe note: Garnish with orange slice and chopped green onions.]
{Editorial note: Nutty sesame oil is a key ingredient, and you'll notice it is used sparingly. That's because the flavor is so distinctive. Sesame oil is high in polyunsaturated fats ranking fourth behind safflower, soybean and corn oil.}


<Source>Orlando Sentinel: Thought You'd Never Ask

[Tatania]

Thanks for so the new recipes piratesmate. I had requests forwarded to Ohana about 3 weeks ago but haven't heard back.



Mixed Berry Shortcake
Animator's Palette, Disney Cruise Line (from Cooking with Mickey, 2004)
Yield: 10 servings

Pound Cake
1 cup (2 sticks) plus 1 tablespoon butter, softened
1 1/2 cups plus 3 tablespoons sugar
1/2 cup egg yolks (about 6 large)
1/4 cup plus 1 tablespoon sour cream
1 teaspoon vanilla extract
2 egg whites
1/4 teaspoon cream of tartar
4 tablespoon sugar
1 1/2 cups plus 3 tablespoons cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder

1. Preheat the oven to 350°F. Beat butter and sugar in large bowl of an electric mixer at medium speed, until mixture is light and fluffy and the sugar has almost dissolved. Add egg yolks a little at a time until the sugar has completely dissolved. Beat in sour cream. Add vanilla and continue mixing until completely blended.
2. In a separate large bowl, whisk egg whites with electric mixer at high speed until soft peaks form. Reduce speed to medium and add the cream of tartare. Gradually add sugar. Beat at high speed until the sugar has dissolved into the whipped egg whites. Fold into the butter mixture.
3. Sift together flour, salt, and baking powder. Gently fold into the butter mixture.
4. Scoop into a 9.5" x 5" x 3" loaf pan (or muffin molds) and bake for 50 to 60 minutes for loaf pans (or 20 minutes for muffin molds), or until cake is golden brown and toothpick inserted in cake comes out clean. Cool on wire rack.

Mixed Berries
1/2 cup raspberries
1/2 cup blueberries
1/2 cup blackberries
1/2 cup strawberries, halved

Mix all assorted berries together.

Sugar Syrup
1/2 cup sugar
1/2 cup water

Bring sugar and water to a boil in a small saucepan. Simmer for about 5 minutes, until syrupy consistency is achieved.

Whipped Cream
2 cups heavy cream
4 tablespoon sugar
1/2 teaspoon vanilla extract

Beat ingredients together using an electric mixer until light and fluffy.

To Serve: Cut the pound cake into 1/4" thick slices. (You should get 30 slices, or 10 muffins cut into three slices each.)
Layer whipped cream between three slices of cake. Mix warm syrup with the Mixed Berries and scoop it next to layered cake.
Top with additional whipped cream.
Cook's notes: the berry mixture could be flambéd with brandy liqueur before serving.



Vegetable Strudel
Victoria & Albert's, Courtesy of Chef Scott Hunnel, 1997
Yield: 8 8-inch strudels

1/2 c Julienne carrots
1/2 c Julienne celery
1/2 c Julienne zucchini
1/2 c Julienne red and green peppers
1 Minced shallot
1 tb Fresh thyme
1 tb Fresh basil
3 tb Canola oil
1/4 c White wine
1/4 c Boursin cheese or light cream cheese
Salt and pepper to taste
1 Box phyllo dough
1/4 c Margarine (melted) or canola oil


Saute first ten ingredients in 3 tablespoons canola oil until al dente. Add
white wine, cook an additional five minutes. Remove from heat, add cheese
and mix thoroughly. Set aside to cool. Take two sheets of phyllo dough and
using pastry brush, brush with margarine or oil. Cut phyllo into 8-inch by
8-inch squares. Place the vegetable mixture in the bottom of the phyllo
square, fold over sides and roll up. Brush outside of strudels with
margarine or oil. Bake on rack on a sheet tray at 350 degrees F for 15-18
minutes or until golden brown.
(Nutritional Information per serving: 125.8 Calories, 12.1 grams of fat)

INFUSED TOMATO OIL
Victoria & Albert's
1 c Ripe tomatoes, chopped
2 c Olive oil or canola oil

Place tomatoes and oil in a pot and bring to a boil. Remove from heat and cool. Once cooled, place oil and tomato mixture in a food blender. Blend until well-blended. Strain through a sieve or cheesecloth. Yield: 2 cups

CHAMPAGNE CAVIAR VINAIGRETTE
Victoria & Albert's
1/4 c White balsamic vinegar
1/8 c Champagne
Juice of 1 lemon
1/2 c Olive oil
1/2 c Canola oil
1 ts Fresh dill, chopped
1 ts Beluga caviar

Place vinegar, champagne and lemon juice in a tall container. With an emulsion blender(can use regular househould blender), blend slowly while adding both oils. Blend until emulsified; vinaigrette will be slightly foamy but ingredients will not mix. Fold in caviar and fresh dill.
Yield: 2 cups
(Nutritional Information per serving: Per tablespoon: 82.9 Calories, 9.1
grams of fat)




COCONUT PINEAPPLE CARAMEL DELITE DOME
Animal Kingdom Lodge, from Pastry Chef Edward Villacorta (from the Orlando Sentinel)
Yield: 12 servings.

4 boxes Caramel deLite cookies *

Coconut pineapple filling:
3 cups coconut milk
1 cup water
1 2/3 cups sugar
1 cup cornstarch
1/2 cup water
2 cups pineapples, diced and cooked
1 tablespoon brown sugar for pineapples
1/2 cup shredded coconut, toasted

1. In a saucepan, cook the diced pineapples with the brown sugar for about 3 minutes. Set aside to completely cool.
2. To prepare coconut pineapple filling, using a medium-size stainless-steel pot, combine coconut milk, sugar and 1 cup water and bring to a boil. Make a slurry with the cornstarch and 1/2 cup water in a separate bowl. As soon as the coconut milk boils, stir in the dissolved cornstarch and stir vigorously until the mixture thickens and boils for the second time. Add the cooked pineapples in the mixture and then set aside the filling to cool in room temperature.
3. Toast shredded coconut in a 325 F oven for about 7 minutes or more until you get a golden brown color. Set aside to cool.
4. To assemble the dome, prepare 10-inch-by-3 1/2-inch-deep metal bowl, by lining the inside with plastic wrap. Place 1 layer of Caramel deLite Cookies (about 24 pieces or 1 1/2 boxes) on the bottom of the bowl, the top of the cookies facing down. Start from the center of the bowl and work your way up the sides of the bowl. Go all the way to the top. Use cookies cut in half for the top, so that you can get a straight edge on the top. This is to ensure a straight edge when the dome is inverted for the finished cake.
5. Place a third of the slightly cooled filling over the cookies and sprinkle a layer of roughly chopped Caramel deLite cookies ( about 10 pieces) over it. Spread the rest of the filling over the middle cookie layer evenly and lay one layer of Caramel deLite Cookies (about 20 pieces) with the chocolate side up. This will serve as the bottom of the cake when inverted. Place the bowl in the refrigerator and let it set for an hour.
6. To unmold, lay a 10-inch cakeboard on the top of the bowl and gently invert the dome. Remove the plastic wrap. Cover the bottom edge of the dome with toasted coconut and serve.

Cooks Note: These Girl Scout cookies are wafers covered in chocolate, caramel and coconut.

Chocolate Spice Soufflé
Disney's Grand Floridian Resort Bakery, Chef Erich Herbitschek (Cooking with Mickey 1998)
Serves 6 - 8

2 tablespoons butter, softened, plus additional for soufflé dish
1/2 cup granulated sugar plus additional for soufflé dish
1/4 cup all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk
5 large eggs
5 ounces bittersweet or semisweet chocolate, melted and cooled (do not use unsweetened)

1. Lightly butter and sugar a 1 1/2-quart soufflé dish, shaking out any excess sugar.
2. In a small bowl, whisk together the flour, ginger, allspice, cinnamon, nutmeg.
3. In a 2-quart saucepan, melt the remaining 2 tablespoons butter and stir in the flour mixture. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, whisking constantly. Return to the heat and cook, stirring, for 2 minutes, or until the mixture boils. Cook, stirring, about 2 minutes longer, or until the batter pulls away from the side of the pan.
4. Remove the sauce pan from the heat and stir in the egg yolks and the melted chocolate. Transfer to a bowl and set aside to cool completely.
5. Preheat the oven to 375°F. In a bowl with an electric mixer, beat the egg whites and the remaining 1/2 cup sugar just to stiff peaks. Fold the egg whites into the cooled chocolate batter.
6. Transfer the cooled chocolate batter to the prepared soufflé dish; it should be about one quarter full. Bake for 15 to 20 minutes, or until well risen. Serve immediately.

Cooks Note: the spices add truly distinctive, unexpected flavors to the classic chocolate soufflé.

[TheGoofyMama]

Creamed Spinach Yachtsman Steakhouse

1/4 cup Spanish onion
1/8 tsp. garlic, minced
1/8 cup butter, whole
1 - 16-oz pkg. frozen chopped spinach
3 oz. cream sauce
1/8 teaspoon ground white pepper

METHOD:
1.Combine onion, garlic, and butter in skillet and sauté quickly.
2.Add spinach (drained) and quickly cook for five (5) minutes.
3.Add cream sauce and white pepper. Stir to blend.
4.Heat on low heat for five (5) more minutes; remove from heat and cool.

To Serve:
Place mixture into a casserole dish.
Sprinkle Parmesan Reggiano and Monterrey jack cheese.
Broil in oven for 2 min. until cheeses are melted.

[TheGoofyMama]

Open Face Mushroom Ravioli Yachtsman Steakhouse

Ingredients:
1/2 oz Garlic, minced
1/2 oz Shallot, minced
2 oz. Shiitake mushroom, sliced
2 oz. Portabella mushrooms, sliced
2 oz. Cremini mushrooms, quartered
1/2 oz. Olive oil
1 oz. White wine
2 oz. Heavy Cream
3 oz. Goat cheese
1 ea. Spinach pasta, fresh, blanched
1/2 oz. Diced Tomato
1/4 oz. Chives, minced

Method:· Blanch pasta sheet and set aside·
Heat pan, add olive oil, garlic, shallots, mushrooms and sauté· Deglaze with white wine and finish with goat cheese, place on top of pasta sheet, sprinkle with tomato and chives
Serving: 1

[disney54us]

Mmmmm, Goofymamma, those recipes sound good. Anyone have a clue about the 3oz cream sauce for the spinach???? So looking forward to having dinner there on our next trip.

[Carrie772]

'Ohana: 'Ohana Bread Pudding with Bananas Foster Sauce a la mode

5 large eggs
1⁄2 teaspoon salt
1 1⁄2 cups sugar
1⁄2 teaspoon cinnamon
1⁄8 teaspoon nutmeg
3 cups whole milk
1 loaf challah bread or egg-style bread (large enough to fill 10 cups)
1⁄2 cup crushed, canned pineapple
1⁄4 cup sweetened shredded coconut
1⁄4 cup raisins (optional)
1 tablespoon unsalted butter
1⁄2 gallon of vanilla bean ice cream
http://www.orlandosentinel.com/images/spacer.gifSauce:

1 cup dark brown sugar 1⁄2 cup each: corn syrup and unsalted butter
1 cup each: heavy cream and spiced or dark rum
1 teaspoon vanilla extract
3 bananas

Heat oven to 350 F. In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg. Cut bread in 1⁄2-inch cubes. Add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. Grease large baking dish with butter. Add bread custard mix to the greased baking dish. Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.

In a sauce pan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes and add remaining heavy cream. Let it boil additional minute. Now add the rum and vanilla extract. Carefully flambé pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula.

Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.

Place scoop of ice cream on top of each portion of bread pudding. Top with bananas Foster sauce.



When the recipe says to "grease a large baking dish" how large is large? A 13X9" pyrex pan? Or a deep casserole dish?

Just hoping someone responds!

[piratesmate]

When the recipe says to "grease a large baking dish" how large is large? A 13X9" pyrex pan? Or a deep casserole dish?

Just hoping someone responds!

My suggestion would be to put the bread into whatever you want to use before you start. Just to test it out. Make sure you have enough room for the pineapple, etc & some room to rise.

Most of Disney's other bread pudding recipes seem to call for similar amounts of eggs, milk & cream. You could check some of those to see what pan they tell you to use: The Chocolate Silk Bread Pudding posted on page 138 says to use a 10" cake pan. One of the Boma Banana Bread Pudding recipes on page 12 says to use a 9x9 square pan. The 1900 Park Fare recipe on page 55 says to use a loaf pan.

[Carrie772]

Thanks Piratesmate!

I am going to try it soon. Our VBS this year is a Hawaiian theme and I wanted to make this recipe for our teacher's breakfast mtng.

[Tatania]

Does anyone have the recipe for the Banana and Butterscotch "Buzz from California Grill?

Thanks,
A
:cool1: :cool1: :happytv:

http://img.photobucket.com/albums/v56/emilystyles/dessert.jpg

Banana and Butterscotch "Buzz" - Caramelized Bananas and Butterscotch Custard Stack with Caramel Sauce, Cocoa Nib and crunchy Plantain
California Grill, Contemporary Resort

Butterscotch Crème Brûlée
16 - 20 servings

7 cups heavy cream
2 Tahitian vanilla beans
12 ounces dark brown sugar
4 ounces water
½ tsp. white vinegar
1 cup heavy cream
1 ounce dark rum
Pinch salt
12 egg yolks

Split the vanilla beans and scrape the seeds from the pods. Add the seeds and the scraped husks to the heavy cream and bring to a boil. Allow the vanilla to steep in the cream for a minimum of 30 minutes.
Combine the dark brown sugar, water, and the vinegar in a heavy saucepan and cook, WITHOUT stirring, to 240°. Remove from the heat and stir in the remaining heavy cream, dark rum, and salt.
When the cream and vanilla have steeped enough, strain the cream to remove the husks. Whisk the yolks lightly to blend them. Add the vanilla flavored cream to the beaten egg yolks, slowly, whisking until well combined.
Whisk the butterscotch mixture into the yolk and cream mixture. At this point, time permitting, the crème brûlée base should be rested overnight. Rest the base under refrigeration due to the uncooked egg yolks it contains.
Divide the base equally between 15 shallow gratin dishes set on a very flat sheetpan. Place the pan directly on the deck of a 325° oven and add boiling water to the sheetpan until the water is a ¼ inch below the rims of the dishes. Bake until lightly set. Remove the pan of crèmes carefully from the oven and allow to cool in it. When they have come to room temperature, chill them.

(Different sugar toppings to try if serving on it’s own:
1. Dried brown sugar that is spread on a baking sheet and dry in oven or leave it out for a day or two.
2. In a blender, add brown sugar and blend until not quite a powder. Mix equal portions of granulated sugar and place on sheetpan lined with parchment. Dry in oven at 200° for an hour or so.)

Filo Squares
Yield: 15 each

5 Sheets Filo
½ pound butter
8 ounces Granulated Sugar

Butter first 3 sheets of filo. Brush butter on the 4th and 5th layer then sprinkle with Granulated Sugar. Score 3 X 5 on the entire pile of filo. Bake till golden brown.

Butterscotch Sauce
Yield: 1 cup

1 stick Butter, unsalted
1 cup Brown Sugar

Melt Butter in sauce pan. Add Brown Sugar and melt together, reduce until caramel forms.

Caramelized Bananas
2- 3 bananas, halved lengthwise and cut into 3” lengths
Sugar, for caramelizing

The restaurant dusts the bananas with sugar and caramelizes with a blowtorch. Alternatively, at home, you can roll the bananas in sugar, until coated. Spray cooking spray in a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar. Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula to peak). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). They should not be too soft. Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute. Set aside.

Edit: CG sent the 2 missing recipes so here goes:

Cocoa Nib/Hazelnut Tuile
YIELD: 4 5/8 pounds

16 Ounces Butter
16 Ounces Granulated Sugar
5 Ounces Glucose
5 Ounces Whole Milk
16 Ounces Hazelnut (chopped)
16 Ounces Cocoa Nibs

1. Melt Butter, Sugar and Glucose.
2. Add milk
3. Add chopped Hazelnuts and Cocoa Nibs
4. Form a ball using 100 scoop. Flatten and Bake at 310° for approximately 12 minutes.

FRIED PLANTAINS
YIELD: 40 orders

5 each green plantains; peel keep in natural shape; slice thin #15 on deli slicer
1 ounce coffee-cocoa mix - see batch recipe below

1. Carefully peel 5 green plaintains trying best to retain natural shape. This should be done no earlier than 4:30 pm.
2. Slice plaintains on deli slicer #8 setting down the whole length of the plaintain trying to retain the natural shape. See chef for demo if unsure.3. In batches or 8-10, fry plaintains in fryer @ 350° turning plaintains to ensure crispy coloring evenly throughout chip while trying to keep their natural shape. If unsure see chef for demo.
4. Once plaintains are crispy on both sides let drain on marituffs and season both sides generously immediately so cocoa-coffee mix will adhere.
5. Store on a large plate lined with marituffs for service. Do not wrap.

COFFEE/COCOA MIX FOR PLAINTAINS
YIELD: 26 ounces
1 cup Valrhona cocoa powder
1 cup coffee grounds (fresh grind)
1 cup granulated sugar
¼ cup Kosher salt

Using a clean, dry stainless steel bowl, combine above ingredients and mix together very well to super combine.
Store, covered for up to 7 days.

To Assemble: Spoon Caramel Sauce on the dessert plate. Place the crème brûlée “napoleon” on this (2 squares of Filo that have been filled with Butterscotch Crème Brûlée) and spoon on more Caramel Sauce. Top with 2 slices of Caramelized Banana. Garnish with Cocoa Nib/Hazelnut Tuile, whipped cream and 1 slice of Crunchy Plantain.


*PS - piratesmate - you can probably remove the Blueberry Bliss request from the list. It was a seasonal dessert late last summer/early fall and is off the menu. It's doubtful anyone got the recipe and there's not much point keeping it on the request list :)
Regarding: 1439 & 1516: Jungle Juice page 97 - the Boma and Tusker House recipe are the same.

Can our resident chef tell us what a marituff is? - as in Once plaintains are crispy on both sides let drain on marituffs

[milmore104]

:worship:

[piratesmate]

Thanks for the notes Tatania. :thumbsup2 I'll update the list accordingly today.

Mongolian Ginger Beef
Recipe courtesy Epcot Catering

Black Bean Garlic Sauce:

¼ c canola oil
¼ c fermented black beans rinsed and drained*
2 Tbl minced garlic
1 c chicken broth
2 Tbl soy sauce
¼ c rice wine*
2 tsp sugar
1 Tbl cornstarch
2 Tbl water
1 c soy sauce
1 Tbl chopped fresh garlic
¼ tsp sesame oil
1 tsp ground black pepper
2 lb beef flank steak
½ c julienne red peppers, about 3-inch long strips
½ c julienne green peppers
½ c julienne onions
1 c broccoli florets, blanched
1 c black bean garlic sauce
Green onions, for garnish
Steamed jasmine rice, for serving

[Note: *Fermented black beans and rice wine are readily available in Asian markets.]

For black bean sauce: Heat a wok or heavy skillet over medium-high heat. Add the oil, black beans and garlic. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, rice wine, and sugar. Bring mixture to a boil stirring often. Mix cornstarch with water to create a slurry. Add to mixture and stir until sauce thickens.

For Mongolian Ginger Beef: Combine soy sauce, chopped garlic, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours.

Lightly oil Mongolian grill or wok. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is cooked throughout. Add sauce and toss with beef mixture. Coat well and remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.

"This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results."

<Source> Food Network obviously ^ ;)

= = = = = = =
Lemon Chicken
Morocco, Food & Wine Festival 2003

2 large onions, chopped
½ c olive oil
2 whole chickens, split into 4 halves
1 bunch fresh parsley, chopped fine
1 Tbl ginger
1 tsp fresh garlic, chopped
1 tsp salt
1 tsp white pepper
1 drop yellow food coloring
1 pinch saffron
½ c green olives
½ gal water
3 lemons, sliced and pickled (fresh lemons can be substituted)

In medium stock pot, sauté onions in olive oil. Add chicken and all other ingredients accept water. Sauté for 5 minutes. Add water and boil for 1 hour.

Remove chicken, place on a baking sheet and brown in oven. Reduce sauce until it is syrupy in consistency. To serve, place chicken in a serving dish. Garnish with lemon slices and cover with sauce.

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Dan Dan Noodles
China, Food & Wine Festival 2003

8 oz lo mein noodles
1 Tbl Chopped green onions

Sauce
1 tsp peanut butter
½ tsp sesame paste
¼ tsp sesame oil
1 tsp soy sauce
1 tsp white vinegar
to taste white sugar
to taste fresh ginger juice
¼ tsp minced garlic
½ cube chicken bouillon
1 tsp chili oil
1 tsp Szechwan peppercorn oil

Cook noodles in hot water until soft, drain, cool and refrigerate.

Mix all sauce ingredients, heating together until blended. Put aside. When ready to serve, top cold noodles with sauce. Garnish with chopped green onions.

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Blackened Mahi-Mahi with Pineapple Salsa
Fresh from Florida, Food & Wine Festival 2003

6 Mahi-Mahi fillets, skinless (5oz)
½ c Blackening Spice
1 c Pineapple salsa

Coat fish fillets with blackening spice on both sides. Place Teflon coated
sauté pan on high heat. When pan is smoking hot, place fish in pan and blacken on both sides. Serve with chilled salsa.

[Note: Turn on stove's exhaust fan. When fish is blackened it produces a lot
of smoke.]

Pineapple Salsa

1 medium fresh pineapple, peeled and diced
1 Jalapeño pepper, seeded and very finely diced
1 small red bell pepper, seeded and diced
1 small red onion, diced
6 sprigs fresh cilantro, chopped

For salsa, mix all ingredients together and chill.

[Tink-aholic]

Thanks Tatania,

That dessert was amazing. Did not realize all the steps involved, it will be interesting to try. As for your question the plantain was crunchy and a little bit sweet, and I believe the cocoa nib was carmelized.



A:dance3:

[Tatania]

Thanks Tatania,

That dessert was amazing. Did not realize all the steps involved, it will be interesting to try. As for your question the plantain was crunchy and a little bit sweet, and I believe the cocoa nib was carmelized.



A:dance3:

I've updated it and have to say CG staff were incredibly nice about sending all the steps.

[hoosiergirl7]

Subscribing. I just wish I could find the recipes for the Caesar dressing and remoulade sauce (served with crab cakes) that Narcoossee's uses. Both were so yummy!!!!

[Tatania]

I was debating whether to post these as the original directions where so sketchy - due to being seriously lost in translation. But I spent some time on it and think I've sorted it out so it's at least understandable. Since recipes from the foreign DL are so rare I figured this might be interesting - from an armchair cook perspective.
I have an opportinity to go to Hong Kong in October and was debating whether to go to Hong Kong DL but it sounds very small and not that exciting. I'd only go food, LOL.

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

Seared Australian Lamb Steak and Beef Ravioli with Tomato Coulis
Disney Hollywood Hotel, Hong Kong Disneyland
Yield: 10 serving

1.2kg Australian Q Lamb, Rump Cap On
600 g Australian Wagyu Tender Beef Chuck, diced small
Beef Stock for braising
200 g Onion, chopped
200 g Sh itake Mushroom, finely chopped
50 g Won Ton Skin Wrappers
5gr Saffron
600g Potato, diced
300ml Cream
120 g Parmesan Cheese
400g Broccoli tops, chopped
100 g Green Zucchini, sliced
100 g Yellow Zucchini, sliced
240 g Tomato, peeled and chopped
250g Snow Peas, thinly sliced
1 Liter Tomato Knorr Pronto (Canned Tomato Sauce)
120 ml Red Wine Sauce
220 g Spring Roll Skin, deep fried for garnish

1. Season the lamb and marinate with mire poix herbs.
2. Braise the onion and Beef Chuck in beef stock till cooked through.
3. Season and sauté the chopped ****ake Mushroom.
4. Lay out the won ton skin and spoon the braised beef and mushroom onto the skin. Fold diagonally and seal. It helps to brush edges lightly with water. Add saffron to the beef stock and poach won tons in the stock until cooked through - about 6 minutes.
5. Meanwhile, boil the potatoes; drain and mash with cream and parmesan. Keep warm.
6. Slice and poach the green and yellow zucchini. Chop the Broccoli and boil. Season vegetables and keep warm.
7. Sauté the sliced snow peas and chopped tomato. Season and keep warm.
8. Heat the KNORR Tomato Pronto Sauce until warmed through. This will be used as tomato coulis.
9. Remove lamb from marinade and sear to desired doneness.
10. Line a round mold with the sliced zucchini and spoon the mashed potato and broccoli tips in the middle. Unmold on the plate and top with the cooked beef ravioli.
11. Slice the seared lamb and place on the plate topped with tomato coulis and red wine sauce. Serve the snow peas and chopped tomato on the side. Garnish with a deep fried spring roll skin.



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

Rosemary Apple Panna Cotta
Disney Hollywood Hotel , Hong Kong Disneyland
(Yield 10 serving)

Champagne Jelly
70g/2.5 oz. Green Apple, cut in small dice
70g/2.5 oz Red Apple, cut in small dice
250 ml /1 cup Champagne
100 g/3.5 oz Gelatin
100 g/3.5 oz sugar

Mango Mousse
80 g/scant 3 oz. mango puree
50 g (3 TBSP + 1 tsp.) cream, - whipped to 80%
20 g/.7 oz Gelatin
30 g/1 oz *White Couverture or Confectioners' Chocolate

Panna Cotta
800 g/ 3 1/3 cup heavy cream
80 g/scant 3 oz fresh rosemary
100 g/3.5 oz. sugar
20 g/.7 oz Gelatin
50 g/ 1 3/4 oz. walnuts, caramelized (use your fav recipe)

Chocolate Truffles
500 g/ 1lb Dark Couverture or Confectioners' Chocolate
500 g/1lb White Couverture or Confectioners' Chocolate
200g/ 7 fl oz. Cream, whisked to 70%

20g/2.5 TBSP Icing Sugar, garnish
10g mint leaves, garnish

Champagne Jelly: Boil the champagne until reduced by 50%. (This seems odd as it ends up being 1/2 cup liquid for the apples and gelatin and about 1 TBSP per serving.) Add sugar and gelatin – if using granulated gelatin, it needs to be rehydrated in a cool liquid before being dissolved in the hot liquid. If using sheet gelatin, immerse sheets in cold water for a few minutes (don't use liquid from the recipe for sheet gelatin), then pick up the soft mass and squeeze excess liquid from it and drop into hot liquid. Let the jelly cool down before putting in the apple dices. Put the apple champagne mixture in the bottom of 10 martini glasses, put into refrigerator and let it firm.

Mango Mousse: 2. Mix the Mango puree, softened gelatin and melted white chocolate with the whisked cream. Spread a layer of Mango White Chocolate Mousse on the Champagne Jelly; put into the refrigerator.

Panna Cotta: If using granulated gelatin, sprinkle gelatin over 2 - 3 Tbsp. water and let stand about 1 minute to soften. Soak the leaf gelatine in cold water. In a saucepan set heavy cream and rosemary set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Simmer the cream with rosemary, adding the sugar after 5 minutes and removing the rosemary after 10 minutes. Add softened gelatin and stir to dissolve. Remove from heat. Let it cool down and stir in diced apple (?) and caramelized walnuts. Spread the Panna Cotta on the Mango Mousse and put into the refrigerator again.

Make a ganache by breaking chocolate into small pieces and put in a 2 separate bowls – keeping the white and dark chocolate apart. Bring cream slowly to a light boil. Pour boiling cream over chocolate (half in each bowl) and keep stirring until all the chocolate has melted and the batter is homogenous. You want the ganache to be just thick enough to easily form the truffle balls; You can thicken it by whisking it (the oxygen causes it to thicken) or by putting it in the refrigerator. Using two spoons (or a baking sac) form even and round balls. Place them on parchment or wax paper.

Evenly scatter the chocolate truffle on top of the Panna Cotta making a nice pattern of dark and light. Garnish with icing sugar and mint leaves.


Presentation: Evenly scatter the chocolate truffle on top of the Panna Cotta. Garnish with icing sugar and mint leaves.

* Couverture or confectioners' chocolate is a special kind of chocolate that has more cocoa
butter than regular chocolate, anywhere from 33% to 38% for a really good brand. Normally you need to temper this kind of chocolate to work with it but for the mousse you can melt in the microwave.
Microwave method: Place chopped pieces of chocolate into a microwave proof bowl and heat it in the microwave for 30 seconds. Remove the bowl, stir what you can then return it to the microwave for another 30 seconds. Continue this until the chocolate is just about melted. You might be tempted to increase the time intervals, but remember that warmed
chocolate will keep its shape, even if it is melted, unless it is stirred. Don't judge time on looks alone. When the chocolate is almost completely melted, remove it from the microwave and stir, letting the warmth of the bowl and surrounding chocolate complete the melting.

[piratesmate]

Subscribing. I just wish I could find the recipes for the Caesar dressing and remoulade sauce (served with crab cakes) that Narcoossee's uses. Both were so yummy!!!!

I've added these to the Request Index. (http://www.disboards.com/showthread.php?t=1777635 in post #4)

:cool1: Thanks for the DL Hong Kong Recipes Tatania! :thumbsup2 I think those are the first I've ever seen. And thanks for working out the instructions for us...what an effort!

And as always, thanks to all the CMs who have made time to answer our requests! :thumbsup2

Today's offerings from my files...

SAFARI CRUNCH
from the Disney Bakery cookbook

1 c butter
½ c brown sugar
2 Tbl maple syrup
2¾ c old-fashioned oats
¼ tsp salt
½ c crispy rice cereal
¼ c chopped walnuts
¼ c raisins
¼ c banana chips (optional)

Preheat the over to 350. Grease 2 13" x 9" baking pans (or 4 pie tins).

Melt the butter, sugar and maple syrup in a large saucepan. Stir in the oats, salt, crispy rice, walnuts, raisins, and optional banana chips so mixture is coated evenly.

Pour into baking pan and even with a rubber spatula. Bake for 13-15 minutes, or until the oats are golden brown. Allow to cool.

Cut into shapes with assorted cookie cutters or break crunch into small pieces and store in an airtight container.

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Walt’s Lemon Meringue Pie
Created by Contemporary Resort pastry chef Mary Schaefer, this pie is a Disney classic.
<Source> Family Fun Magazine

For the crust:
1 1/3 c graham cracker crumbs (from 1 sleeve, or 9 large crackers)
2 Tbl sugar
5 Tbl unsalted butter, melted

For the filling:
1 c sugar
1/3 c cornstarch
¼ tsp salt
1½ c water
½ c fresh lemon juice
5 large egg yolks, at room temperature
2 Tbl unsalted butter, at room temperature, cut into pieces
Grated zest from 1 lemon (about 1½ Tbl)
½ tsp vanilla extract (optional)

For the meringue:
3 large egg whites at room temperature
¼ tsp cream of tartar
6 Tbl sugar

To make the crust:
1. Break up the graham crackers and place in a food processor. Process the crackers with the sugar for about 20 seconds, or until the crackers become fine crumbs.
2. Add the melted butter and pulse about 10 times, just until incorporated. (If you do not have a food processor, you can crush the crackers in a zip-lock bag with a rolling pin, whisk in the sugar, then stir in the melted butter.)
3. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed. Set aside.

For the filling:
1. In a medium non-reactive saucepan, stir together the sugar, cornstarch, and salt until well combined.
2. Whisk in water and juice. Scrape the corners to incorporate all the dry ingredients.
3. Cook, stirring constantly, over medium heat for about 7 minutes, or until the mixture comes to a boil.
4. Boil, whisking constantly, for 1 minute, until mixture thickens and generously coats a spoon. Remove from the heat.
5. In a medium bowl, whisk the yolks well. Temper the yolks by whisking in about ½ cup of the hot lemon pudding.
6. Scrape the warm yolks into the hot pudding, whisking to blend in the yolk mixture before the eggs overcook.
7. Return the lemon pudding to the stove over the lowest heat and stir constantly for about 4 minutes.
8. Remove from the heat and add the butter, zest, and vanilla. Stir until the butter is completely melted.
9. Set the filling aside to cool for 30 minutes before spooning it into the graham cracker crust.

Make the meringue:
1. While the filling is cooling, Heat the oven to 350 degrees.
2. Beat the egg whites with the cream of tartar until they hold stiff peaks.
3. Beat in the sugar, 1 tablespoon at a time. Continue to beat until very stiff but not dry.
4. Spoon the lemon filling into the graham cracker crust. Smooth with a small spatula or the back of a spoon.
5. Cover the filling with the meringue, creating peaks and swirls with the back of a spoon. Make sure that the meringue touches the edge of the pie shell all the way around.
Bake until the meringue is golden, about 12 to 15 minutes. Allow the pie to cool at room temperature for 1 hour, and then refrigerate until completely cold.
To loosen the crust from the pan, carefully dip into a pan of warm water. The butter on the outside of the crust will start to melt, and the slices will come out intact.

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Chris’s Cold Pie
This cool, lemony creation, from the files of Walt Disney's wife, Lillian, was named in honor of their first grandchild, Christopher Disney Miller.
<Source> FamilyFun.com

4 eggs, separated, at room temperature (see "Note" below)
½ c fresh-squeezed lemon juice
½ c water
1 Tbl unflavored gelatin
½ c sugar, plus another ½ cup
¼ tsp salt
1 Tbl grated lemon rind
1 9-inch prepared graham cracker piecrust
½ tsp fresh-grated nutmeg

1. In a small bowl, beat the egg yolks with lemon juice and water until combined.
2. Mix gelatin, ½ cup of the sugar, and salt in the top of a double boiler.
3. Pour in the egg yolk mixture and blend well.
3. Cook, stirring constantly, over simmering water for 10 minutes.
4. Stir in lemon rind. Let sit for 20 minutes over a bowl of ice cubes, stirring occasionally.
5. Remove from ice when mixture is thick enough to form a mound when dropped from a spoon.
6. Beat the egg whites in a large bowl until soft peaks form.
7. Gradually add the remaining ½ cup of sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form.
8. Gently fold the gelatin mixture into the egg whites until just combined. Turn into the piecrust. (See Walt's Lemon Meringue Pie recipe above if you prefer to make a graham cracker crust.)
9. Dust the top with nutmeg and chill for several hours.
Note: There is always a risk of food poisoning when cooking with raw eggs. The yolks in this recipe are cooked, and you may substitute liquid pasteurized egg whites for the raw whites.

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Grilled Chicken Pizza
Artist Point, Wilderness Lodge Resort

1 lb pizza dough (available pre-made in the dairy section at your local supermarket), divided into four pieces
1 lb boneless chicken pieces (grill to add smoky flavor)
Olive oil
½ c chopped red pepper (sauté in olive oil and set aside)
½ c chopped onion (sauté in olive oil and set aside)
¼ c chives
8 oz shredded mozzarella cheese

Prepare the charcoals for grilling with the coals glowing hot. Roll each piece of dough out to approximately 1/8-inch thick. Brush lightly with olive oil on both sides. Place directly on the grill grate. Checking with a spatula, grill until the bottom is golden brown and the top starts to bubble (about 5 minutes). Using 2 spatulas, turn dough over. Top evenly with mozzarella, chicken, peppers, onions and chives. Place lid on grill for approximately 6 minutes, or until the bottom is golden brown and cheese is melted.

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Little Nutty Chicken Salad
Whispering Canyon Café, Wilderness Lodge

6 oz lettuce mix
1½ oz Tillamook cheddar cheese
3 oz roasted walnut vinaigrette dressing
1 oz candied walnuts
1 grilled chicken breast

Prepare the roasted walnut vinaigrette dressing and candied walnuts as directed. Toss lettuce mix in the dressing and place in a serving bowl. Top with cheese and candied walnuts and top with grilled chicken.

Roasted Walnut Vinaigrette Dressing

¼ lb roasted walnuts
4 oz honey
3 oz onions
4 oz white vinegar
8 oz olive oil
Salt and pepper to taste

Spread walnuts on a baking sheet and place in the oven at 350°F until golden brown. Place the walnuts in a food processor with the honey, vinegar and onions, and mix until smooth. Add olive oil in increments, mixing well between additions. Season with salt and pepper to taste.

Candied Walnuts

8 oz walnuts
4 oz maple syrup

Mix walnuts and maple syrup. Spread on baking sheet and place in oven at 350°F until golden brown. Cool and reserve for garnish.

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Sake Kasu Halibut
from Artist Point Restaurant, Wilderness Lodge

4 to 6 fresh Alaskan halibut filets (8-oz each)
2 c sake (Japanese rice wine)
4 Tbl brown sugar
1 tsp kosher salt
8 whole chives
1 c soy glaze (recipe below)

Rinse halibut filets and place in a small container. Blend the sake, brown sugar and kosher salt together. Pour over the filets so the marinade covers them completely. Let marinate 12 hours. Remove filets from marinade and grill over a charcoal grill until the fish is firm to the touch. Just before serving, brush with soy glaze. Garnish with 2 whole chives laid across the fish.

Soy Glaze

½ c apple juice
½ c light soy sauce
½ Tbl cornstarch

Mix apple juice and soy sauce. Stir in cornstarch. Bring to a low simmer until the glaze has slightly thickened and the starchy taste is gone.

[disneyfav4ever]

Does anyone know the recipe for the pomegrante bbq pork chop at Kona?

[greeneeyes]

Love the Little Nutty Chicken Salad!! :cool1:

[TwingleMum]

I've searched and couldn't find it. Does someone please have the recipe for the chili at the Yacht and Beach Club?? My 7 yr old inhaled many bowls while we were there. I'd like to surprize him. Thanks.

[piratesmate]

Looking for Bavarian Cheesecake recipe from Coral reef
I would love to find/have the recipe for the Bavarian Cheesecake from Coral Reef. It was one of my DH favorite things to eat while we were there and has said many times that he wants to go back just so he can have another one, LoL.

If anyone has this and is willing to share that would be wonderful! I hope to surprise him with it on Father's Day! :)

Original request can be found here:
http://www.disboards.com/showthread.php?t=1812910

This request and TwingleMum's will be added when I update the lists over the weekend.

Today I'm posting the "A" recipes from AKL that haven't been posted yet.

African House Salad
Disney's Animal Kingdom Lodge
<Source> Orlando Sentinel "Thought You'd Never Ask"

Yield: 8 servings.

8 cups chopped romaine lettuce
¼ c julienned carrots
¼ c red bell pepper strips
1/8 c julienned fennel
¼ c julienned sweet potato
¼ c thinly sliced red onion
1 c cooked lentils
Grilled chicken strips to taste (optional)

Ginger-soy dressing:
1 tsp ground ginger
1 Tbl granulated garlic
1 tsp ground coriander
1 c granulated sugar
1 c soy sauce
½ c rice wine vinegar
½ c safflower oil

1. In a medium-size bowl, combine lettuce, carrots, bell peppers, fennel, sweet potatoes, red onions and lentils.

2. In another bowl, combine, ground ginger, garlic, coriander, sugar, soy sauce and rice wine vinegar. Whisk until well blended. While constantly whisking, add oil in a slow, steady stream.

3. Ladle some of the dressing over the vegetables and lentils. Add chicken, if desired. Toss ingredients with tongs and divide among serving plates. Add additional dressing to taste.

= = = = = = = = = = =
AFRICAN RED BEAN STEW
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings

1 lb Red Kidney Beans, soak overnight
2 oz Vegetable Oil
1 lb Red Bell Pepper, diced
1 lb Green Bell Pepper, diced
1 lb Onion, diced
1 lb Tomato, diced
1½ tsp Ground Cumin, toasted
1½ tsp Curry Powder, toasted
2 Tbl Crushed Red Pepper
1 lb Carrot, diced
To taste Salt and Pepper
2 qt Vegetable Stock (V-8 Juice)

1. Soak beans overnight.

2. Cook the beans in the water until 2/3’s done.

3. Heat oil in pot and add vegetables, spices, and vegetable stock.

4. Adjust seasonings.

5. Continue to cook until all vegetables are done.

= = = = = = = = = = = =
ASPARAGUS AND BEAN SALAD
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings

1 lb Asparagus Spears, grilled
3 c Olive Oil
Salt and Pepper
1 each Red Bermuda Onion, sliced and grilled
2 lb Scarlet Emperor Beans
1 each Red Bell Pepper, small diced
1 lb Tofu, firm and cubed
1 c Rice Flour
Salt and Pepper, Cayenne Pepper
¼ c Cumin, toasted
1/8 c Coriander Seed, toasted
1/16 c Montreal Seasoning
1 each Jalapeno Peppers, seeded and minced
1 c Sherry Vinegar
2 c Olive Oil
½ c Sugar

1. Clean and coat asparagus with olive oil, salt and pepper. Grill and chill. Cut each spear into bite size pieces.

2. Take onion and slice into thick slices. Coat with olive oil, salt and pepper, and grill.

3. Cook beans in salted cold water according to package directions. When beans are tender, drain and chill. Set aside for later.

4. Wash, seed, and rib red pepper and small dice.

5. Take chopped tofu and dust with rice flour, salt and pepper, and cayenne and deep fry until golden brown. Drain on paper and set aside.

6. Make vinaigrette with Montreal Seasoning, jalapeno, and sherry vinegar. Slowly whisk in the olive oil and adjust with salt and pepper.

= = = = = = = = = = = =
AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD I
Boma, Disney’s Animal Kingdom Lodge
Yield: 8 servings

3 each Avocado, diced
3 each Papaya, diced
3 each Grapefruit, segments
3 each Mint Leaves, chiffonade (stack leaves and cut into strips)
4 Tbl Pomegranate Syrup, drizzle (to make, use 2 parts pomegranate juice to 1 part sugar, reduce to a syrup)

Dressing:
½ c Ginger Juice
1 each Lemon Juice and Zest
1 each Lime Juice and Zest
2 oz Honey

In a small bowl, add all the ingredients for the dressing and blend thoroughly.

Dice the avocado, papaya, and segment the grapefruit.

Mix the fruit with the dressing gently, place in a bowl, and drizzle with pomegranate syrup.


7. Mix all ingredients in a pan except for the tofu. Let all ingredients marinate. When time for service, place salad in bowls and top with fried tofu.

= = = = = = = = = = =
For this one, the dressing is slightly different.

AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD II
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 4 servings

1 each Papaya
1 each Avocado
1 each Grapefruit
10 each Mint Leaves, chiffonade (stack leaves and cut into strips)

**Dressing:
½ cup Plain Yogurt
2 Tbl Grapefruit Juice
1 Tbl Honey

1. Peel the papaya, slice in half lengthwise and remove the seeds.
2. Cut the avocado in half lengthwise and remove the pit. Using a large spoon, separate the fruit from the peel.
3. Dice both the papaya and the avocado into 1-inch cubes.
4. Using a knife, peel the grapefruit to remove all the bitter white pith. Over a bowl, cut each segment away from the membrane. (You can use the juice for the dressing.)
5. Toss the fruit and mint together and set aside.
6. In a small bowl, mix the ingredients for the dressing together. Mix enough dressing to evenly coat the fruit.
Please note!!**For the AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD II - a word of warning. Do not put the dressing on ahead of time as the yogurt separates (thanks to the acid in the grapefruit) and it all goes watery. I made that mistake and it wasn't very good.

[Tatania]

I've searched and couldn't find it. Does someone please have the recipe for the chili at the Yacht and Beach Club?? My 7 yr old inhaled many bowls while we were there. I'd like to surprize him. Thanks.

Was it the chili served at Beaches and Cream? I can't see it on the posted menus for Yachtsman Steakhouse or Captain's Grille. We should get Mr. Disney on this request because I think the Chefs at Yachtsmen are good buds with him ;)

Our new favorite family chili is the 7-bean Chili from Sci Fi diner (p. 65). There are a lot of ingredients but it sure is good. I made it this week with Sourdough Biscuits ( p. 16) and the biscuits are delicious. I have a sourdough starter that has been going since January.

The good old tried and true Disney recipes are still great. At a retirement luncheon today at work I made sandwich fillings and did the Lunching Pad Tuna Salad (p 118) and the Egg Salad from River Belle Terrace (Cooking with Mickey). The bowl of egg salad was gigantic and there was nothing left - people loved it.

For the AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD II - a word of warning. Do not put the dressing on ahead of time as the yogurt separates (thanks to the acid in the grapefruit) and it all goes watery. I made that mistake and it wasn't very good.



BANANA CABANA
Signature Drink at Disney's Caribbean Beach Resort, (from the Trade Magazine "Food and Beverage" 2004)


1 oz Spiced Rum
.5 Creme de Banana liqueur
Piña Colada mixer to fill (about 3 oz)

Add ice to blender after the other liquid has blended.
Garnish with cherries, bananas, and pineapple leaves on a skewer. “Glow” ice cube (that starts glowing when hit) is an
optional extra. A martini glass is used when served inside; a plastic glass is used for pool bar presentation.
(Here's what was added at the end: $6.50 without "Glow" ice cube; $8.50 with "Glow" ice cube.)

MOTH TO A FLAME
Walt Disney World Swan and Dolphin Resort, Lake Buena Vista, (created by Casey Fontenette, Complex Banquet Beverage Captain who won a grand prize of $1000 for this.)

1-1/4 oz. Southern Comfort
1 /2 oz. Disaronno amaretto
1/2 oz. Cointreau
1/2 tsp. TABASCO® brand Pepper Sauce or <br>Green Pepper Sauce
Combine all ingredients and shake well with ice. Strain into a martini glass. Drop a cherry into it. Flame an orange peel twist and drop it into the drink.

Cafe Caliente
Walt Disney World Swan and Dolphin Hotel, Lake Buena Vista, Florida

1 1/4oz Kahlua
1/2oz Corazon Tequila
1/2oz Cointreau
4 Dashes of Tabasco
Combine all ingredients together over ice, shake well and strain into a martini glass. Garnish with a chocolate cigar through a orange peel ring. Enjoy!

Mango Dolphin
Bluezoo Restaurant, WDW Swan & Dolphin

1 oz. Cruzan Estate Diamond Rum
1/2 oz. Cruzan Mango Rum
1/2 oz. Amaretto
2 oz. pinapple juice

Combine all ingredients in mixing glass. Shake vigorously, strain into tall glass over fresh ice.

Mai Tai at the "Zoo"
Bluezoo Restaurant, WDW Swan & Dolphin

1 oz. Cruzan Estate Diamond Rum
1/2 oz. Cruzan Mango Rum
1/2 oz. Amaretto
2 oz. pineapple juice
splash of sour
splash of Cruzan Navy Rum

Combine all ingredients in mixing glass. Shake vigorously, strain into tall glass over fresh ice. Garnish with a thin orange wheel and brandied cherry. Skewer the orange wheel through one side of the skin and through the cherry and then through the other side of the orange wheel.

Blue Spoodle
Spoodles, Boardwalk

1oz - GranGala
1oz - Blue Curacao
1/2oz - Peach Schnapps
4oz - Pina Colada Mix

Put all ingredients into a blender with 2 cups of ice and blend. When smooth, pour contents into a hurricane glass, top with whip cream and a strawberry on the rim of glass.

[TwingleMum]

Was it the chili served at Beaches and Cream? I can't see it on the posted menus for Yachtsman Steakhouse or Captain's Grille. We should get Mr. Disney on this request because I think the Chefs at Yachtsmen are good buds with him ;)
.

We were staying at BC and it was room service but my DS says he had it last trip and loved it, so I don't know where it came from.

[*Robin*]

Please forgive the interruption, but I have been coming to this site for years and years...I even used to come to the cooking section a lot...but then they changed it and I wandered off...


Now, all I can say is THANK YOU!! I was googling a recipe and it sent me HERE! (I never even thought to look HERE!) I will be reading for the next week...reading and copying and pasting to my little recipe file.

THANK YOU, THANK YOU, THANK YOU!! :yay: :cheer2: :worship:

(Deb, way back when, didn't I use to call you the Conversion Queen??) :cutie:
I think it was you, I really do...NOW you are the all time QUEEN...my hero!!

again...thank you, this is a priceless few threads! (Such a nice thing to find after the Dis lost Bob...it makes the day just a bit happier!)

:) Robin

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shallots -- minced
1/2 cup dry red wine
1/2 cup balsamic vinegar
1 cup stock -- chicken or beef
1 1/2 pounds mushrooms (cremini -- shiitake, oyster, or portobello)
1 tsp. fresh thyme -- minced

Place shallots in a sauté pan with the reserved pork tenderloin pan
juices.
Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce
liquid
by half, then add the stock and continue cooking until liquid has reached
a
light glaze consistency. Wash, slice and season the mushrooms with a
little
olive oil. Spread the mushrooms out on a grill rack and place over low
heat.
Cover for a few minutes to lightly smoke the mushrooms. Combine the
mushrooms
with the reduced liquid and set aside. Next, grill the tenderloins over a
low to
medium fire, turning frequently to lightly brown on all sides
(approximately 20
minutes). Baste occasionally with the mustard butter and continue to grill
until
the tenderloins reach desired doneness. To serve, place a cup of polenta
on each
plate. Slice the tenderloins into thick coins and place five coins in the
center
of the polenta. Ladle the balsamic mushroom sauce over the coins and top
with a
few leaves of sage or parsley


Description:
"California Grill"
Source:
"Walt Disney World"
Copyright:
"Walt Disney World Resort & Properties"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; trace Fat (0.8%
calories from fat); 2g Protein; 23g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 87mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable;
1/2 Fruit.


Nutr. Assoc. : 0 0 0 0 0 0

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. refrigerated pie crust dough -- (15 oz.)
3 lbs. Granny Smith apples -- peeled, cored, thinly sliced
2/3 cup sweetened dried cranberries
1/2 cup sugar
2 Tbs. cornstarch
1 1/4 tsp. ground cinnamon
1 egg -- slightly beaten
White decorating sugar crystals -- optional

Place jellyroll pan on center oven rack. Preheat oven to 350°F. Fit 1
sheet pie dough in 9" pie pan; flute edge. Combine fruit, sugar,
cornstarch and cinnamon; transfer to pie shell.

Unroll remaining pie dough. With mouse-shaped cookie cutter, cut out
shapes. Arrange cutouts over fruit, overlapping slightly; attach to each
other with water. Brush dough with egg; if desired, sprinkle with sugar
crystals. Bake on hot pan 1 hour, 30 minutes or until bubbly. Cool on
rack.

About this recipe:
Servings: 10; Calories: 333; Protein: 2 g; Fat: 12 g (5 g saturated);

Description:
"Epcot Center (Chef Brian Piasecki)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1093 Calories; 6g Fat (4.9%
calories from fat); 10g Protein; 261g Carbohydrate; 25g Dietary Fiber;
212mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat;
10 Fruit; 1/2 Fat; 6 1/2 Other Carbohydrates.

NOTES : Kitchen time: 40 minutes / Total time: 4 hours

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

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Puff Pastry Sheet -- 10" square
1 pound Onions -- sliced
2 Eggs
1/2 quart Cream
Salt & Pepper

Roll dough out and pre-bake as directed.

Sauté onions in butter until translucent.

Place onions on cooked dough and salt and pepper to taste.

Mix together egg and cream and pour on the onions.

Bake 15 minutes at 350 degrees.


Description:
"France, Food and Wine Festival"
Source:

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

Per Serving (excluding unknown items): 2824 Calories; 224g Fat (70.5%
calories from fat); 47g Protein; 164g Carbohydrate; 11g Dietary Fiber;
842mg Cholesterol; 942mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1 1/2
Lean Meat; 6 Vegetable; 43 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0

[piratesmate]

Tatania – Thanks for the advice on the yogurt dressing on the Avocado, Papaya & Grapefruit Salad! I’ve edited the OP to make sure no one misses that. It makes me wonder, though, how on earth they manage to serve that on a buffet!! I could see it for table service, but buffet? :confused3 I wonder if they’re doing something that don’t mention in the recipe.

Would you mind posting the Egg Salad recipe from River Belle Terrace? That’s one thing I still make exactly the same as my mother did & I always like new things – even on an old stand-by recipe. ;)

*Robin* - It’s so nice to see an old friend return! :teeth: Yes, you did call me the Conversion Queen. :lmao: I must have posted those equivalents so often that everyone on the Internet now has them copied because I haven’t seen that question in quite a while. ;) Either that or everyone here now actually follows the recipes as written. LOL

Today I’m posting recipes from the 2000 Food & Wine Festival.

= = = = = = = = = = = =
Cheese Rolls
Food & Wine Festival ’00, Brazil & Argentina

8 oz tapioca flour
2 fl oz sunflower oil
generous pinch of sea salt
1 egg, beaten
6 Tbl plain yogurt
2 oz hard cheese, freshly grated (such as Parmesan)

Preheat oven to 450 degrees F. Sift the flour into a bowl. In a saucepan, combine the oil and salt with 3 fl. oz. water and bring to a boil. Slowly pour onto the tapioca, stirring it to a stiff dough with a wooden spoon. When the dough has cooled slightly, stir in the egg, then the yogurt and finally the cheese.

Grease your hands, then form the dough into 12 balls. Arrange them on a non-stick baking sheet. Put into the oven and immediately reduce the temperature to 350 degrees F. Bake for 25-30 minutes. Test for doneness using a cake tester. If it comes out clean, they are done. Cool on a wire rack.

= = = = = = = = = = = =
Chicken & Sausage with Grilled Polenta
Food & Wine Festival ’00, Italy
Yields 4 to 6 servings

12 oz Chicken breast cut into 1-inch cubes
12 oz Italian sausage cut into 1-inch pieces
¾ c Chopped mushrooms
1/3 c Chopped onion
1 c Tomato sauce
1½ Tbl Pino Grigio wine
½ tsp Salt
½ tsp White pepper
½ tsp Italian parsley chopped
½ tsp Olive Oil

1. Sauté onion and mushrooms with a touch of olive oil in medium sauté pan for 1 minute.
2. Add chicken, sausage, salt and white pepper. Sauté for 2 more minutes
3. Add wine, tomato sauce and parsley. Sauté 2-3 more minutes.
4. Serve immediately over polenta (see recipe below).

= = = = = = = = = = = =
Grilled Polenta
Food & Wine Festival ’00, Italy

2½ c Water
¼ tsp Salt
¼ c Unsalted butter
1 Tbl Parmesan cheese
2½ c Polenta

1. Heat water in saucepan until boiling.
2. Add butter, salt and polenta and reduce heat to medium low.
3. Cook 10 minutes over medium low heat stirring frequently.
4. Add cheese and mix together thoroughly.

[Note:] For grilled polenta – pour mixture into shallow rectangular dish coated with butter and cool for 1-2 hours in refrigerator until polenta maintains it’s shape. Cut polenta into ¾ inch rectangular pieces and grill until marked well and heated.

= = = = = = = = = = = =
Golden Shrimp
Food & Wine Festival ’00, Japan
Yields 4 to 6 servings

23 Surimi (fish paste)
8 Shrimp -- large
1 oz Sake
Pinch Salt
6 tsp Flour
1 Egg white
1 Onion (Large - chopped)
¼ Tbl Salt
9 oz Moto
8 Fresh Peas (yes, individual peas)

Moto:
1 Egg yolk
1¼ c Vegetable oil
1/8 tsp Salt

Peel shrimp. Cut open like a butterfly and remove vein. (Cut from belly shows more pink color on the other side after cooking) Soak in sake and pinch of salt solution for 30 minutes. Take out shrimp and wipe off with paper towel. Mix remaining ingredients thoroughly. Coat the topside of the shrimp with flour then place 2 tablespoons of the mixture on top. Coat entire shrimp with mixture. Put cooked green peas or edamame (soy beans) on top for coloring. Bake at 350 degrees oven for 6 to 7 minutes or broil for 5 minutes until golden brown.

Moto
Put egg yolk into a bowl and add salt. Start whipping egg yolk while adding vegetable oil slowly.
[Note : If it becomes too hard, add egg whites to loosen. Finished product consistency should be like mayonnaise.]

= = = = = = = = = = = =
Lamingtons
Food & Wine Festival ’00, Australia
Yields 4 to 6 servings

Sponge Cake:

2/3 c Margarine or butter
1 c Sugar
1 tsp Pure vanilla
2 Eggs
2 c Flour
¾ tsp Cream of tartar
¼ tsp Baking soda
1/8 tsp Salt
½ c Milk

Glaze:

1 lb Icing sugar
4 Tbl Cocoa
8 Tbl Boiling water
4 oz Shaved coconut

Sponge cake
Grease a 9" x 13" pan. Whip the butter and add sugar.
Beat until you reach a fluffy texture. Add vanilla. Add eggs one at a time, beating thoroughly after each egg. Add the dry ingredients and the milk. Pour into pan and bake for 35 minutes at 350 degrees. Cool and remove from pan. Wrap in foil and cool overnight in refrigerator.

Glaze
Sift sugar and cocoa together. Stir in water. Roll the sponge cake in the chocolate icing and then in the coconut

= = = = = = = = = = = =
Tacos al Carbon
Food & Wine Festival ’00, Mexico
Yields 4 to 6 servings

Corn Tortillas:
8 oz Corn Maseca Flour
7 oz Water

Mix Corn Maseca with water to make tortilla dough. Form a ball using 1 ounce of dough. Place in to a tortilla press to form one tortilla and transfer it to a hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done.

Chicken Fajita Filling:

1 lb Chicken Breast
1 oz Lime Juice
1 tsp Garlic
¼ tsp Salt
¼ tsp Pepper
1 oz Vegetable Oil
¼ tsp Jalapeño Pepper (Chopped)
1 tsp Cilantro
1 tsp Red Crushed Chiles

Marinate the chicken breast with lime juice, garlic, salt, pepper, oil, jalapeno pepper and cilantro. After marinated, cook on both sides on the grill. Cut chicken into fine strips.

Salsa Verde De Molcajete:

8 oz Green Tomatillos
1 oz Onions
1 oz Cilantro
2 Serrano Peppers
To Taste Salt

Use Mexican bowl mortar to mash up ingredients. Roast the tomatillos and Serrano peppers on the grill. Mash all ingredients, keeping it chunky. Add salt to taste.

Please be aware that the index "by course" has now been split into 2 posts. We'd exceeded the maximum number of characters & it wouldn't all show anymore. The index can be found at: http://www.disboards.com/showthread.php?t=1777635
**Index updated to here**

[Tatania]

Thanks for the advice on the yogurt dressing on the Avocado, Papaya & Grapefruit Salad! It makes me wonder, though, how on earth they manage to serve that on a buffet!! I could see it for table service, but buffet? I wonder if they’re doing something that don’t mention in the recipe.

I didn't see this salad on the buffet the last time I ate there but it could be that's why there's a second version of the recipe with no yogurt in it OR they use something a little different in the restaurant. I remember reading a comment about the recipes that Disney gives out where it was claimed that the recipes are often "dumbed" down for the public or something crucial is left out (like what kind of tomato soup is really used in the BLT Soup recipe at Sci - Fi) so we’re only making something that’s close. For the real thing we have to go to WDW and purchase the food. In some cases that makes sense – like the Schoolbread recipe in Askerhus. All the comments I’ve read from people who tried to replicate the bread using the recipe given said it didn’t really work well and didn’t taste like the real thing. On the other hand, I know the recipes that many of the recipes I personally get from the chefs come from the kitchen and we don’t have the tools or high quality ingredients they use to get the exact same results.

Egg Salad for River Belle Terrace
River Belle Terrace, Frontierland, Disneyland (from Cooking With Mickey 1992)
Yield: 6 servings

12 eggs, hard-boiled and peeled
1 cup mayonnaise
1 Tbsp. prepared mustard (I use Dijon)
1 tsp. seasoning salt (I use Lawry’s Seasoned Salt)
1 tsp. freshly ground pepper
1 Tablespoon lemon juice

Rinse peeled eggs and pat dry with paper towels. In a glass or stainless steel bowl, or a food processor with a steel blade, chop eggs to a medium fine consistency. Fold in mayonnaise qans seasonings, mixing well. Chill until ready to use.

Cooks Note: A trick I learned is to add melted butter (1/2 cup) to the mix as it makes the salad nice and firm when served and gives it that extra creamy taste. I also add ½ tsp. garlic salt, ½ tsp. celery salt, some fresh dill weed or chives and chopped celery if I have it. The recipe as is is very good but this makes it even better.


Steamed Mussels with Pesto Cream
from Flying Fish Cafe, Disney's Boardwalk Resort (Nov.2007 Oakland Tribune)
Makes 4 appetizers or 2 main courses

1 cup heavy (whipping) cream

For pesto (without cheese):
1 garlic clove, chopped
½ teaspoon coarse salt
1 cup tightly packed basil leaves
2 tablespoons pignoli (pine nuts)
2 tablespoons extra virgin olive oil

For mussels:
1 tablespoon extra virgin olive oil
¼ trimmed fennel bulb, sliced paper thin (about ½ cup)
¼ cup thin sliced shallot
2 garlic cloves
1/8 teaspoon red pepper flakes
1 cup crisp dry white wine
1 ½ - 2 pounds mussels, rinsed and drained

Boil the heavy cream in a heavy saucepan over medium heat about 5 minutes or until reduced to 1/2cup. Set aside.
Meanwhile make the pesto: In a food processor or blender, puree the garlic, salt, basil and pignoli. With the motor running slowly add the oil, scraping down the sides as needed. If using a mortar and pestle pound the garlic, salt and pignoli to a paste, then gradually pound in the basil leaves until pureed. Drizzle the oil into the puree, slowly mixing with the pestle. There should be about ¼ cup pesto. (If using jarred or prepared pesto use 3-4 tablespoons, or to taste.)

In a large wide pot or a saute pan heat 1 tablespoon oil over medium low heat. Add the fennel, shallot, garlic and red pepper flakes and saute just until wilted, about 3 minutes. Add the wine and simmer over medium heat until reduced by half, about 5 minutes. Add the mussels and cook, covered, over medium high heat, until all the shells are opened, about 4 minutes. With a slotted spoon transfer the mussels to a large shallow serving bowl. Add the reduced cream and ¼ cup pesto to the mussel juices and cook, stirring, for 1 minute. Add salt and freshly ground black pepper to taste. Pour over the steamed mussels and serve at once.
Cooks Note: For convenience, Tim Keating, Chef de Cuisine at Flying Fish Cafe, suggests that store-bought pesto can be used in this recipe.

Carrots and Cranberries
Crystal Palace, MK (from Chef Jeff Page on Cooking With Mickey 1998)
Serves 6 - 8 (Makes about 4 cups)

1 1/3 cups orange juice
3 Tbsp light brown sugar
1 Tbsp cornstarch
2 Tbsp butter
2 lbs carrots, peeled and thinly sliced
1 cup fresh cranberries
1/2 tsp. salt, or to taste
1/8 tsp freshly ground pepper, or to taste

1. In a 1 quart saucepan, bring one cup of orange juice and the brown sugar to a simmer over medium heat, stirring until the sugar is dissolved.
2. In a small bowl, whisk together the remaining 1/3 cup juice with the cornstarch. Add the cornstarch mixture to the brown sugar mix and bring to a boil, whisking constantly, and cook for one minute, or until thickened. Set aside.
3. In a 12-inch skillet, melt the butter over medium heat. Add the carrots and cook, stirring, abut 5 minutes, or until crisp-tender. Add the cranberries, salt and pepper and cook, stirring, for 2 minutes longer. Add the thickened orange juice mixture, combine thoroughly, and cook about 2 minutes, or until heated through.
Transfer to a serving bowl and serve hot.

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :Andrew Sutton, Napa Rose Executive Chef
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Russet potatoes -- peeled
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup snipped chives
Salt and pepper to taste

Place potatoes in a pot with enough cold water to cover them by at
least 3 inches. Place on burner set to medium heat and bring to a
boil. Simmer for approximately 20 minutes or until tender. Drain and
transfer potatoes to a mixing bowl. Smash or pass potatoes through a
ricer. Season with salt, chives and add the butter and cream until
potatoes are nice and moist. Add lemon, taste and adjust seasoning if
necessary.

These should be made in advance and can be held warm.

Description:
"Napa Rose, Grand Californian Hotel"
Source:
"www.vvdailypress.com"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 857 Calories; 73g Fat (75.1%
calories from fat); 8g Protein; 46g Carbohydrate; 4g Dietary Fiber; 238mg
Cholesterol; 77mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit; 1/2
Non-Fat Milk; 14 1/2 Fat.


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

[Tatania]

* Exported from MasterCook *

Chive Whipped Potatoes

Recipe By :Andrew Sutton, Napa Rose Executive Chef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Russet potatoes -- peeled
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup snipped chives
Salt and pepper to taste

Place potatoes in a pot with enough cold water to cover them by at
least 3 inches. Place on burner set to medium heat and bring to a
boil. Simmer for approximately 20 minutes or until tender. Drain and
transfer potatoes to a mixing bowl. Smash or pass potatoes through a
ricer. Season with salt, chives and add the butter and cream until
potatoes are nice and moist. Add lemon, taste and adjust seasoning if
necessary.

These should be made in advance and can be held warm.

Description:
"Napa Rose, Grand Californian Hotel"
Source:
"www.vvdailypress.com"
- - - - - - - - - - - - - - - - - - -


That's odd that the vvdailypress would only print part of the dish.
These potatoes are part of the Sea of Cortez Rock Scallops - an appetizer printed in Cooking With Mickey and the Disney Chefs:

Sea of Cortez Rock Scallops
Napa Rose Restaurant, Grand Californian Hotel(source: Andrew Sutton, Napa Rose Executive Chef & Cooking With Mickey 2004)
Yield: For 6 as an appetizer

12 large rock or diver scallops
1/2 teaspoon salt (1/4 tsp in CWM)
2 tablespoons clarified butter or olive oil
11/2 cups (3 cups in CWM) Sour Cream-Chive potatoes (see following recipe)
11/2 cups (1 cup in CWM) Lobster, Lemon and Vanilla sauce (see following recipe)

Prepare Sour Cream-Chive potatoes; keep warm and ready to serve.
Make Lobster sauce; set asidel.
Place scallops on a towel and season with salt. In a large sauté pan over medium high heat, melt 2 tablespoons of clarified butter. Make sure pan is very hot, then add seasoned scallops.
Sauté for 4 minutes or until golden brown. Using kitchen tongs, turn scallops over and begin browning the opposite side. If they are cooking too quickly reduce the heat to medium. Once scallops are cooked on both sides, serve immediately.
To plate, place the hot chive whipped potatoes in the center of the plate, set two scallops per person on top of the potatoes. Then with a spoon, ladle sauce over the scallops and potatoes.

Sour Cream - Chive Potatoes
3 Russet potatoes, peeled and quartered
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup (2 Tbsp. in CWM) snipped chives
Salt and pepper to taste

Place potatoes in a pot with enough cold water to cover them by at least 3 inches. Bring to a boil over medium heat. Simmer for approximately 20 minutes or until tender. Drain and transfer potatoes to a mixing bowl. Smash or pass potatoes through a ricer. Season with salt, pepper & chives. Add the butter sour cream and heavy cream until potatoes are nice and moist. Add lemon, taste and adjust seasoning if necessary.
These should be made in advance and can be held warm. Quickly sauté the scallops before serving.

Lobster, Lemon & Vanilla Sauce
1 lobster (steamed, cracked and meat removed)
1 tablespoon clarified butter
2 minced shallots
1 cup white wine
1 cup chicken stock
1 vanilla bean, split or 1/8 teaspoon good vanilla extract
1 small pinch saffron
3 tablespoons diced tomatoes
1 tablespoon lemon juice
1 tablespoon fresh chopped thyme
6 tablespoons unsalted butter, softened

In a saucepan, sauté shallots in 1 tablespoon clarified butter over medium-high heat. Add the white wine and reduce by 70 percent to 1/3 cup. Add the chicken stock, half of one vanilla bean and saffron; reduce by 50 percentor until 2/3 cup liquid remains. Add tomatoes, chopped thyme and lemon juice.
Remove sauce pan from heat and slowly whisk in unsalted butter. Add lobster meat. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.
Serve with a chilled quality Sauvignon Blanc or Bordeaux Blanc.

[TheGoofyMama]

That's odd that the vvdailypress would only print part of the dish.
These potatoes are part of the Sea of Cortez Rock Scallops - an appetizer printed in Cooking With Mickey and the Disney Chefs:

Sea of Cortez Rock Scallops
Napa Rose Restaurant, Grand Californian Hotel(source: Andrew Sutton, Napa Rose Executive Chef & Cooking With Mickey 2004)
Yield: For 6 as an appetizer

12 large rock or diver scallops
1/2 teaspoon salt (1/4 tsp in CWM)
2 tablespoons clarified butter or olive oil
11/2 cups (3 cups in CWM) Sour Cream-Chive potatoes (see following recipe)
11/2 cups (1 cup in CWM) Lobster, Lemon and Vanilla sauce (see following recipe)

Prepare Sour Cream-Chive potatoes; keep warm and ready to serve.
Make Lobster sauce; set asidel.
Place scallops on a towel and season with salt. In a large sauté pan over medium high heat, melt 2 tablespoons of clarified butter. Make sure pan is very hot, then add seasoned scallops.
Sauté for 4 minutes or until golden brown. Using kitchen tongs, turn scallops over and begin browning the opposite side. If they are cooking too quickly reduce the heat to medium. Once scallops are cooked on both sides, serve immediately.
To plate, place the hot chive whipped potatoes in the center of the plate, set two scallops per person on top of the potatoes. Then with a spoon, ladle sauce over the scallops and potatoes.

Sour Cream - Chive Potatoes
3 Russet potatoes, peeled and quartered
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup (2 Tbsp. in CWM) snipped chives
Salt and pepper to taste

Place potatoes in a pot with enough cold water to cover them by at least 3 inches. Bring to a boil over medium heat. Simmer for approximately 20 minutes or until tender. Drain and transfer potatoes to a mixing bowl. Smash or pass potatoes through a ricer. Season with salt, pepper & chives. Add the butter sour cream and heavy cream until potatoes are nice and moist. Add lemon, taste and adjust seasoning if necessary.
These should be made in advance and can be held warm. Quickly sauté the scallops before serving.

Lobster, Lemon & Vanilla Sauce
1 lobster (steamed, cracked and meat removed)
1 tablespoon clarified butter
2 minced shallots
1 cup white wine
1 cup chicken stock
1 vanilla bean, split or 1/8 teaspoon good vanilla extract
1 small pinch saffron
3 tablespoons diced tomatoes
1 tablespoon lemon juice
1 tablespoon fresh chopped thyme
6 tablespoons unsalted butter, softened

In a saucepan, sauté shallots in 1 tablespoon clarified butter over medium-high heat. Add the white wine and reduce by 70 percent to 1/3 cup. Add the chicken stock, half of one vanilla bean and saffron; reduce by 50 percentor until 2/3 cup liquid remains. Add tomatoes, chopped thyme and lemon juice.
Remove sauce pan from heat and slowly whisk in unsalted butter. Add lobster meat. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.
Serve with a chilled quality Sauvignon Blanc or Bordeaux Blanc.


Hi Tatania,
They posted the entire recipe, I added it to MC as a single recipe and then as individual recipes since they can stand alone and be served in many different ways.

[TheGoofyMama]

* Exported from MasterCook *



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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons bacon drippings or vegetable oil
1 clove garlic -- minced
1 small onion -- chopped
1 small green pepper -- chopped
1 can tomatoes -- (16-ounce) including liquid
1 can chili beans -- (16-ounce) including liquid
1 can red kidney beans -- (15 1/4-ounce) including liquid
2 teaspoons salt
1 teaspoon granulated sugar
2 Tablespoons vinegar
1/4 teaspoon ground black pepper
3 Tablespoons chili powder
1 Dash Tabasco sauce or cayenne pepper
1 pound lean ground beef
1/2 cup onion -- chopped
1/2 cup Cheddar cheese -- grated

Heat 1 Tbsp. Bacon drippings in a large frying pan and sauté garlic until
Golden brown. Add
Chopped onion and green pepper. Cover pan and cook over low heat until
Onion is translucent.

Meanwhile, mash canned tomatoes in own liquid in a 4-quart saucepan, then
Add chili beans
And kidney beans, including the liquid. Add salt, vinegar, pepper, chili
Powder, Tabasco sauce to
Beans and tomatoes and bring to simmer. Add sautéed garlic, onion and
green
Pepper. Reheat
Frying pan and sauté beef in remaining bacon drippings, stirring with a
fork

To crumble, until
Cooked. Drain off fat and add beef to bean mixture in saucepan. Simmer,
Uncovered, for about
45 minutes, stirring occasionally. Serve in bowls topped with chopped
onion
And Cheddar
Cheese. Accompany chili with saltine crackers or hot buttered tortillas.
Serves 4 to 6.

Description:

Source:

Copyright:
"2007"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2274 Calories; 119g Fat (46.7%
calories from fat); 143g Protein; 163g Carbohydrate; 43g Dietary Fiber;
400mg Cholesterol; 5198mg Sodium. Exchanges: 8 1/2 Grain(Starch); 16 1/2
Lean Meat; 5 1/2 Vegetable; 15 Fat; 1/2 Other Carbohydrates.


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

[TheGoofyMama]

* Exported from MasterCook *


Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Pound Celery Dice
1/4 Pound Carrot Dice
1 Pound Onion Dice
1/4 Pound Chopped Garlic
1 Pound Button Mushrooms
1 Pound ****ake Mushrooms
1 Pound Oyster Mushrooms
1 Pound Crimini Mushrooms
3 pints Heavy Cream
1 pint Water
1/4 cup Oyster sauce
1/2 cup Thai Sweet Chili
2 tbsp Balsamic Vinegar
1 tbsp Sesame Oil
2 tbsp Soy Sauce
2 tbsp Chopped Rosemary
2 tbsp Chopped Thyme
2 tbsp Chopped Parsley
1/4 cup Corn Starch
1/4 cup Water

1. Sweat celery, carrot, onion and garlic in oil until translucent
2. Add mushrooms and cook until soft
3. Add cream and water and cook to reduce by 1/3
4. Flavor with oyster sauce, sweet chili, vinegar, sesame oil and soy
sauce.
5. Add fresh herbs
6. Thicken with slurry of corn starch and water.
7. Season with salt and pepper


Description:
"from Wolfgang Puck Café, Downtown Disney"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5519 Calories; 546g Fat (86.0%
calories from fat); 65g Protein; 134g Carbohydrate; 19g Dietary Fiber;
1958mg Cholesterol; 3226mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean
Meat; 18 Vegetable; 0 Fruit; 4 1/2 Non-Fat Milk; 108 1/2 Fat.

NOTES : The recipe will yield approximately 1 gallon of soup.

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

[kitkat324]

Not sure if I can post this here....this recipe was in my hometown local newspaper.....the article that goes along with it says that it comes from a cookbook that was purchased at Disney World while on vacation there. I don't know where this was served but have made it myself and it was really good!

BREAD PUDDING WITH LEMON SAUCE

*Bread Pudding*

1 1/2 cups milk

1 tablespoon butter

2 cups stale bread cubes

2 eggs, slightly beaten

1/4 cup crushed pineapple, well drained

1 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 teaspoon vanilla extract



*Lemon Sauce*

1 1/2 teaspoons cornstarch

2 teaspoons cold water

3/4 cup half-and-half

3 tablespoons sugar

2 teaspoons butter

3/4 teaspoon grated lemon rind

3 tablespoons lemon juice

Preheat oven to 375 degrees. For bread pudding, scald milk and butter. Pour over bread cubes and let stand 5 minutes. Combine remaining pudding ingredients and add to bread and milk. Pour into a buttered 1-quart baking dish. Place dish in a pan of hot water. Bake for 40 to 45 minutes, until knife inserted in center comes out clean.

To make sauce: Dissolve cornstarch in cold water. Stir in half-and-half and sugar. Simmer 3 minutes, stirring. Remove from heat and stir in remaining ingredients. Serve warm on bread pudding.

Per serving (based on 6 servings): 316 calories, 6 grams protein, 10 grams fat, 6 grams saturated fat, 52 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 141 milligrams sodium

Makes 4 to 6 servings

[TheGoofyMama]

Not sure if I can post this here....this recipe was in my hometown local newspaper.....the article that goes along with it says that it comes from a cookbook that was purchased at Disney World while on vacation there. I don't know where this was served but have made it myself and it was really good!

BREAD PUDDING WITH LEMON SAUCE

*Bread Pudding*

1 1/2 cups milk

1 tablespoon butter

2 cups stale bread cubes

2 eggs, slightly beaten

1/4 cup crushed pineapple, well drained

1 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 teaspoon vanilla extract



*Lemon Sauce*

1 1/2 teaspoons cornstarch

2 teaspoons cold water

3/4 cup half-and-half

3 tablespoons sugar

2 teaspoons butter

3/4 teaspoon grated lemon rind

3 tablespoons lemon juice

Preheat oven to 375 degrees. For bread pudding, scald milk and butter. Pour over bread cubes and let stand 5 minutes. Combine remaining pudding ingredients and add to bread and milk. Pour into a buttered 1-quart baking dish. Place dish in a pan of hot water. Bake for 40 to 45 minutes, until knife inserted in center comes out clean.

To make sauce: Dissolve cornstarch in cold water. Stir in half-and-half and sugar. Simmer 3 minutes, stirring. Remove from heat and stir in remaining ingredients. Serve warm on bread pudding.

Per serving (based on 6 servings): 316 calories, 6 grams protein, 10 grams fat, 6 grams saturated fat, 52 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 141 milligrams sodium

Makes 4 to 6 servings



Hi,
Thanks for posting that recipe. It comes from Cooking with Mickey around our World, 1986 edition. It was originally served at the Terrace Buffeteria, Contemporary Resort.

[Tatania]

I love trying new Chili recipes and am looking forward to trying the Pecos Bill one. Thanks Goofymama!
BTW, if we're posting multipe recipes at a time our mod has asked that we put them all in one post so the thread doesn't reach it's post limit quite as soon. I hope this goes on forever :goodvibes and that we have people coming back from vacation this summer with new recipes.



http://www.orlandosentinel.com/media/photo/2003-02/6776975.jpg
Prosciutto and Basil Wrapped Lamb Chops
Portobello Yacht Club Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2

1 Whole Rack of lamb
8 slices Prosciutto, thinly sliced
8 Basil leaves
Salt and pepper to taste
2 Tbl Olive oil
1 Tblsp Aged balsamic vinegar
Lentil ragout (See recipe)

Cut rack of lamb into single chops. Season with salt and pepper. Wrap each chop with basil leaf and prosciutto slice. Heat olive oil in a large sauté pan over medium heat. Add wrapped lamb chops and cook on both sides to the desired temperature, approximately 2 minutes on each side for medium rare. Place ragout on center of plate and position chops around with the bone up. Drizzle with aged balsamic vinegar.

Lentil Ragout
Serves 2-4

2 oz Onions, finely diced
2 oz Carrots, finely diced
1-1/2 Tblsp Extra virgin olive oil
1 tsp. Rosemary, chopped fresh
6 oz Lentils
3 1/2 cups Water
Salt and black pepper, to taste

Heat olive oil in a small saucepan on medium heat. Add onions, carrots and rosemary. Cook on medium heat until onions become translucent. Add lentils and water and cook for approximately 20 minutes or until lentils are tender. Season with salt and pepper to taste.



http://www.orlandosentinel.com/media/photo/2003-02/6776238.jpg
Alaska King Crab Legs with Lemon Butter and Garlic Wilted Spinach
Fulton’s Crab House Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2

Alaska King Crab Legs
10 oz King crabmeat
4 oz Butter
1/2 each Lemon zest
1/2 each Lemon juice
1 Tblsp Parsley chopped
Salt and pepper to taste

For lemon butter. Place all ingredients (except crabmeat) in kitchen aid bowl and whip until very soft and creamy. Heat lemon butter in a sauté pan on medium heat. Add crabmeat and toss until hot.

Garlic Wilted Spinach
Serves 2

4 oz Fresh spinach leaves
2 Tblsp Olive Oil
1/4 tsp Fresh Garlic, chopped
Salt and Pepper to taste

Heat olive oil to a medium heat in a sauté pan. Add garlic and cook until golden brown. Add spinach and toss until wilted approximately 1 minute. Season with salt and pepper.



http://www.orlandosentinel.com/media/photo/2003-02/6776853.jpg
Oven Roasted Florida Grouper
Portobello Yacht Club Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2

2- 6 oz filets Grouper
1/2 Red pepper, sliced
½ Yellow pepper, sliced
½ Green pepper, sliced
3 Plum tomatoes, diced
1 Onion, sliced
2 cloves Garlic, chopped
1 Tbl Parsley, chopped
2 Tbl Olive oil
1/4 cup White wine
Salt and pepper to taste

In a sauté pan, heat olive oil over medium heat. Add onions and cook until golden brown. Add garlic and peppers and cook for an additional 3 minutes. Add wine, tomatoes and parsley. Remove from heat. Season fish with salt and pepper on both sides. Place fish on the sauce and roast in oven at 350 degrees for about 10 to 12 minutes.

Note: When serving, drizzle "really good" olive oil over the grouper.




http://www.orlandosentinel.com/media/photo/2002-10/5015727.jpg
Chicken with Eggplant Mousse
Epcot International Food and Wine Festival, Discover Andalucia, Spain 2002
4 servings

4 chicken drumsticks
3 cups eggplant, diced and peeled
1 cup shallot, chopped
1 lemon, frsh squeezed juice only
½ cup olive oil
2 tblsp. Oregano, chopped
salt, pepper to taste
1. Season the chicken with salt, pepper, and olive oil to taste and place in a pan. Roast for about 20 minutes in the oven at 350.
2. Mix the eggplant, shallots, some olive oil, and salt and pepper to taste and place in the oven. Cook until tender.
3. Place on a cutting board and chop finely. Put into a bowl and add lemon juice, olive oil, and salt and pepper to taste.
To serve, divide in 4, place on center of the plate, and top each with a chicken drum.



http://www.orlandosentinel.com/media/photo/2002-10/5015728.jpg
Gazpacho Andaluz
Epcot® International Food & Wine Festival "Discover Andalucia, Spain", 2002
Yield: 4 servings

1 cup white bread
1 cup diced red onion
2 cups tomato; peeled and diced
1 cup cucumber; peeled and diced
1 cup green bell pepper; seeded and diced
3 garlic cloves; peeled and diced
1/2 cup cilantro; chopped
1/2 cup olive oil
2 Tbl. wine vinegar or sherry vinegar
salt, to taste
pepper, to taste

1. Roughly break up the bread and pour some water over it, enough to make the bread wet. Leave to soak for at least 30 minutes.
2. Put the tomatoes, cucumber, inions, green peppers, garlic, and cilantro into a blender.
3. Add the bread and olive oil and puree the mixture.
4. Add just enough water to give the soup the required consistency. If necessary, pass the mixture through a fine sieve.
5. Season with salt, pepper, and vinegar.
6. Place in the refrigerator for a minimum of 1 hour. Serve very cold.

[TheGoofyMama]

I love trying new Chili recipes and am looking forward to trying the Pecos Bill one. Thanks Goofymama!
BTW, if we're posting multipe recipes at a time our mod has asked that we put them all in one post so the thread doesn't reach it's post limit quite as soon. I hope this goes on forever :goodvibes and that we have people coming back from vacation this summer with new recipes.



http://www.orlandosentinel.com/media/photo/2003-02/6776975.jpg
Prosciutto and Basil Wrapped Lamb Chops
Portobello Yacht Club Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2

1 Whole Rack of lamb
8 slices Prosciutto, thinly sliced
8 Basil leaves
Salt and pepper to taste
2 Tbl Olive oil
1 Tblsp Aged balsamic vinegar
Lentil ragout (See recipe)

Cut rack of lamb into single chops. Season with salt and pepper. Wrap each chop with basil leaf and prosciutto slice. Heat olive oil in a large sauté pan over medium heat. Add wrapped lamb chops and cook on both sides to the desired temperature, approximately 2 minutes on each side for medium rare. Place ragout on center of plate and position chops around with the bone up. Drizzle with aged balsamic vinegar.

Lentil Ragout
Serves 2-4

2 oz Onions, finely diced
2 oz Carrots, finely diced
1-1/2 Tblsp Extra virgin olive oil
1 tsp. Rosemary, chopped fresh
6 oz Lentils
3 1/2 cups Water
Salt and black pepper, to taste

Heat olive oil in a small saucepan on medium heat. Add onions, carrots and rosemary. Cook on medium heat until onions become translucent. Add lentils and water and cook for approximately 20 minutes or until lentils are tender. Season with salt and pepper to taste.



http://www.orlandosentinel.com/media/photo/2003-02/6776238.jpg
Alaska King Crab Legs with Lemon Butter and Garlic Wilted Spinach
Fulton’s Crab House Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2

Alaska King Crab Legs
10 oz King crabmeat
4 oz Butter
1/2 each Lemon zest
1/2 each Lemon juice
1 Tblsp Parsley chopped
Salt and pepper to taste

For lemon butter. Place all ingredients (except crabmeat) in kitchen aid bowl and whip until very soft and creamy. Heat lemon butter in a sauté pan on medium heat. Add crabmeat and toss until hot.

Garlic Wilted Spinach
Serves 2

4 oz Fresh spinach leaves
2 Tblsp Olive Oil
1/4 tsp Fresh Garlic, chopped
Salt and Pepper to taste

Heat olive oil to a medium heat in a sauté pan. Add garlic and cook until golden brown. Add spinach and toss until wilted approximately 1 minute. Season with salt and pepper.



http://www.orlandosentinel.com/media/photo/2003-02/6776853.jpg
Oven Roasted Florida Grouper
Portobello Yacht Club Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2

2- 6 oz filets Grouper
1/2 Red pepper, sliced
½ Yellow pepper, sliced
½ Green pepper, sliced
3 Plum tomatoes, diced
1 Onion, sliced
2 cloves Garlic, chopped
1 Tbl Parsley, chopped
2 Tbl Olive oil
1/4 cup White wine
Salt and pepper to taste

In a sauté pan, heat olive oil over medium heat. Add onions and cook until golden brown. Add garlic and peppers and cook for an additional 3 minutes. Add wine, tomatoes and parsley. Remove from heat. Season fish with salt and pepper on both sides. Place fish on the sauce and roast in oven at 350 degrees for about 10 to 12 minutes.

Note: When serving, drizzle "really good" olive oil over the grouper.




http://www.orlandosentinel.com/media/photo/2002-10/5015727.jpg
Chicken with Eggplant Mousse
Epcot International Food and Wine Festival, Discover Andalucia, Spain 2002
4 servings

4 chicken drumsticks
3 cups eggplant, diced and peeled
1 cup shallot, chopped
1 lemon, frsh squeezed juice only
½ cup olive oil
2 tblsp. Oregano, chopped
salt, pepper to taste
1. Season the chicken with salt, pepper, and olive oil to taste and place in a pan. Roast for about 20 minutes in the oven at 350.
2. Mix the eggplant, shallots, some olive oil, and salt and pepper to taste and place in the oven. Cook until tender.
3. Place on a cutting board and chop finely. Put into a bowl and add lemon juice, olive oil, and salt and pepper to taste.
To serve, divide in 4, place on center of the plate, and top each with a chicken drum.



http://www.orlandosentinel.com/media/photo/2002-10/5015728.jpg
Gazpacho Andaluz
Epcot® International Food & Wine Festival "Discover Andalucia, Spain", 2002
Yield: 4 servings

1 cup white bread
1 cup diced red onion
2 cups tomato; peeled and diced
1 cup cucumber; peeled and diced
1 cup green bell pepper; seeded and diced
3 garlic cloves; peeled and diced
1/2 cup cilantro; chopped
1/2 cup olive oil
2 Tbl. wine vinegar or sherry vinegar
salt, to taste
pepper, to taste

1. Roughly break up the bread and pour some water over it, enough to make the bread wet. Leave to soak for at least 30 minutes.
2. Put the tomatoes, cucumber, inions, green peppers, garlic, and cilantro into a blender.
3. Add the bread and olive oil and puree the mixture.
4. Add just enough water to give the soup the required consistency. If necessary, pass the mixture through a fine sieve.
5. Season with salt, pepper, and vinegar.
6. Place in the refrigerator for a minimum of 1 hour. Serve very cold.


Hi Tatania,
It might look like I posted all at once but usually when I get a chance to post it's a recipe and maybe another a few hours later when I can fit them in. I haven't had time for any posting or transcribing lately so I'm glad just to add a few recipes in any way that I can these days.

[piratesmate]

If I could make another housekeeping request....

When commenting on recipes that someone has posted - especially long ones or multiple recipe posts - please don't quote the entire post. Snipping out the actual recipe, leaving only the title for example, would really help to keep this thread going a bit longer. Obviously if you are comparing 2 versions or commenting on instructions, you won't want to remove the entire thing.

= = = = = =
This was posted in a separate thread earlier & I'm just adding it here so they're all together.


Looking for Bavarian Cheesecake recipe from Coral reef
I would love to find/have the recipe for the Bavarian Cheesecake from Coral Reef. It was one of my DH favorite things to eat while we were there and has said many times that he wants to go back just so he can have another one, LoL.

If anyone has this and is willing to share that would be wonderful! I hope to surprise him with it on Father's Day!
Thanks for sharing SusieJane! :thumbsup2
Do you think it is the same one that is served in the Biergarten Restaurant?

BAVARIAN CHEESECAKE

INGREDIENTS

6 ounces Cream Cheese
6 ounces Baker's Cheese
2 Egg Yolks
4 ounces Granulated Sugar
8 ounces Sour Cream
1 ounce Lemon Juice
12 ounces Heavy Cream
1/2 ounce Gelatin
2 ounces Water
Vanilla Sponge Cake -- recipe follows

VANILLA SPONGE CAKE

INGREDIENTS
3/4 cup Sugar (granulated)
4 Egg yolks
1 teaspoon. Vanilla Extract
3/4 cup Flour (all-purpose)
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
4 Egg Whites

METHOD
1. Preheat an oven to 375 degrees F.

2. Sift together the flour, baking powder, and salt.

3. In a mixer, add the egg yolks and sugar beat until light and creamy. Add the vanilla extract.

4. Gradually add the flour mixture to the egg mixture. Beat until smooth.

5. Whip the egg whites until stiff, but not dry. Gently fold this into the cake batter.

6. Place into two separate greased and lined 8-inch round cake pans. Bake for approximately 10-12 minutes.


ASSEMBLING CAKE

METHOD
1. Whip heavy cream until soft peaks. Set aside.

2. Mix together in a mixing bowl the cream cheese, baker's cheese, egg yolks, and granulated sugar until smooth. Then add the sour cream and mix until smooth.

3. Gently add the whipped mixture to the cheese mixture being careful not to over whip.

4. Dissolve the gelatin in the water over a double boiler until the mixture is clear. Be careful not to whip the gelatin so it does not get air bubbles in it.

5. Add the gelatin mixture into the cheese mixture and fold quickly. When adding the gelatin mixture to the cheese mixture set the mixer on medium speed, and add it from the edge of the bowl, being careful not to get the gelatin on the whip or the side of the bowl so as to prevent lumping.

6. Using a springform pan, place one of the vanilla sponge cakes smooth side down. Immediately pour the cheese mixture on the cake, and smooth out surface. Then place the other cake on top with the smooth side out. Let set overnight.

7. Remove the cake from the springform pan. Sprinkle the top of the cake with powdered sugar. This cake can be served with any of your favorite fresh fruit sauce(s).

<snip>I didn't see this salad on the buffet the last time I ate there but it could be that's why there's a second version of the recipe with no yogurt in it OR they use something a little different in the restaurant. I remember reading a comment about the recipes that Disney gives out where it was claimed that the recipes are often "dumbed" down for the public or something crucial is left out (like what kind of tomato soup is really used in the BLT Soup recipe at Sci - Fi) so we’re only making something that’s close. <snip>
re: the Avocado, Papaya & Grapefruit Salad II...I had written that the yogurt dressing was the "newer" version so I'm guessing it was more a case of the chefs using something different or dumbing it down. That's okay with me as "close" is good enough for my less-than-discerning palate. :rolleyes1

And thanks for sharing that egg salad recipe. I never would have thought to add lemon juice! I use ground celery seed & brown mustard and thin the mayo with vinegar & sugar/sweetener.

Thanks to kitkat324 for that Bread Pudding with Lemon Sauce! I love anything with lemon & can't wait to try that. :thumbsup2 As for posting it, all Disney recipes are welcome! If it's in a Disney cookbook, it was probably served on Disney property at some point. ;)

[TheGoofyMama]

[QUOTE=piratesmate;24936719]If I could make another housekeeping request....

When commenting on recipes that someone has posted - especially long ones or multiple recipe posts - please don't quote the entire post. Snipping out the actual recipe, leaving only the title for example, would really help to keep this thread going a bit longer. Obviously if you are comparing 2 versions or commenting on instructions, you won't want to remove the entire thing.

= = = = = =
I have nearly 2,000 WDW recipes that I would love to share. I'm also transcribing 3 WDW cookbooks that I'd like to share ***BUT***

I was asked not to send in older recipes to make room for newer ones... fine

Now it's post multiple recipes in one post...also edit posts if your going to reply to others.


It's really too bad because I would love to continue to add recipes here but with these increasing posting "rules" it's a hassle. When I have spare time to send a recipe all I am thinking about is copy, paste send, not having to compile a number of recipes in a file on my desk top and then adding them to the boards. It is time consuming for me to do that because of the recipe program that I use.

If you think about it this thread will eventually run out of room. Even if the posts are all in order as the mod requests, it will run out of room. Why can't another thread be started? IMO, It's the recipes that people want and when it starts becoming a chore to share recipes it's the readers who suffer. There are only a small handful of people who actually share recipes here, to alienate any of them is an injustice to the thread.

I mean no harm these are just my thoughts.:confused:

[Tatania]

I have nearly 2,000 WDW recipes that I would love to share. I'm also transcribing 3 WDW cookbooks that I'd like to share ***BUT***

I was asked not to send in older recipes to make room for newer ones... fine

Now it's post multiple recipes in one post...also edit posts if your going to reply to others.


It's really too bad because I would love to continue to add recipes here but with these increasing posting "rules" it's a hassle. When I have spare time to send a recipe all I am thinking about is copy, paste send, not having to compile a number of recipes in a file on my desk top and then adding them to the boards. It is time consuming for me to do that because of the recipe program that I use.

If you think about it this thread will eventually run out of room. Even if the posts are all in order as the mod requests, it will run out of room. Why can't another thread be started? IMO, It's the recipes that people want and when it starts becoming a chore to share recipes it's the readers who suffer. There are only a small handful of people who actually share recipes here, to alienate any of them is an injustice to the thread.

I mean no harm these are just my thoughts.:confused:


No worries, GoofyMama. Given the options, I'd rather keep the posting simple and have people post than the opposite - because, in the end we're recipe collectors and love having the new recipes. If we need to start a new thread down the road, then that's what we'll have to do :banana:

BTW, I can't seem to find the request list anymore. That was a great idea to split the index into multiple posts - but am I missing the post with the requests in that thread?

Made some drinks this weekend and have to say I loved the Rocky Mountain Mudslide - but then I love milkshakes! The Typhoon Tilly was also delicious and the Pina Colada (Poly) was rich! I like my drinks a little sweeter as well - but that's just me. Made the Cured Pork Loin from Boma again and it's such a good dry marinade. The pork roast is super tender and tasty. Planning a big Disney menu for a dinner party next Sunday so will get to try a lot of new recipes.

Regarding the Bavarian Cheescake: This is a pretty close recipe for what's called a Sahne Quark Torte in Germany. I've had better there but I liked this version and would make it again. In case anyone is wondering what Baker's Cheese is, you're store may sell it under the German name "Quark". I love Quark and make lots of things with it - not just desserts.

[piratesmate]

TheGoofyMama, I agree with Tatania - I'd rather see the recipes posted than not. Without belaboring the point, the requests to combine recipes and not to copy lengthy posts when responding were made because of the concerns of quite a few posters when I first started updating the index. They weren't "rules" just suggestions. OK? :thumbsup2

Tatania, thanks for letting me know that the Request List was missing. :blush: I know I copied & pasted it. I must have forgotten to save it. LOL It's fixed now.

I have the following "B" recipes from AKL that haven't been posted yet.

= = = = = = =
BANANA BREAD
from Disney's Animal Kingdom Lodge

Yield: 3 (5”x3”x2”) loaves

1 c butter
1¼ c sugar
2 eggs
2¼ c all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
3 bananas, mashed
½ tsp vanilla extract
2 c buttermilk**

1. Lightly spray the inside of 3 aluminum loaf pans.

2. In a small mixer bowl fitted with a paddle, cream the butter with sugar. Add the eggs.

3. Sift the flour, baking powder, baking soda, and salt. Add to the butter mixture. Add the bananas, extract, and buttermilk.

4. Pour batter equally into each loaf pan. Bake in a 340 F oven for about 30 minutes, or until a skewer comes out clean.

<Source> Orlando Sentinel, Thought You'd Never Ask
[**NOTE: I saw this recipe posted later with ½ cup buttermilk, but I failed to note the source.]

= = = = = = =
BANANA LEAF WRAPPED SEABASS
Boma
Yield: 8 servings

4 lb Seabass/Snapper Filet (or your fish of choice)
Banana Leaves
1 Spanish Onion, julienned
2 oz Garlic, chopped
1 oz Ginger, chopped
1 c Tomatoes, vine ripe, chopped
2 Tbl Ground Cumin, toasted
2 Tbl Ground Coriander, toasted
½ bunch Cilantro, chopped
2 Tbl Ground Turmeric, toasted
1 Red Bell Pepper, julienned
2 Tbl Ground Mace, toasted
1 Jalapeno, sliced
1 Green Bell Pepper, julienned

1. Lay out the banana leaves and place the filet of fish in the middle.

2. Toast all the dry ingredients and rub all over the fish.

3. Place the rest of the ingredients on top of the fish.

4. Wrap tightly with banana leaves and grill. Finish in the oven until the fish is done.

<Source> Boma chefs via email. We had this on our last night & it was wonderful. Sadly, I've never found banana leaves to try it at home though.

= = = = = = =
Black and Pearl Barley Risotto with Soy Beans & Baby Spinach
Jiko, Disney's Animal Kingdom Lodge
Yield: 8 servings

2 Tbl Olive Oil
½ c Spanish Onion, diced fine
½ c Pearl Barley
½ c Black Barley (buy from IndianHarvest.com)
2 c Water
To taste Kosher Salt
To taste Fresh Ground Black Pepper
¼ tsp Ground Cumin
¼ tsp Ground Cardamom
1/8 tsp Ground Cloves
1/8 tsp Ground Cinnamon
1/8 tsp Ground Coriander
½ c Soybeans, dried
2 c Water
To taste Kosher Salt
To taste Fresh Ground Black Pepper
¼ tsp Ground Cumin
¼ tsp Ground Cardamom
1/8 tsp Ground Cloves
1/8 tsp Ground Cinnamon
1/8 tsp Ground Coriander
½ lb Baby Spinach

Heat up the olive oil in a stainless steel pot and toss in the fine-diced Spanish onions. Sweat them until they become translucent.
Pour in the black and pearl barley and stir with the onions until all becomes glossy looking.
Deglaze everything with the water and add in the Kosher salt, fresh ground pepper and the five "C" spices.
Bring the pot to a quick boil and then let it simmer until the barley is done, about 40 minutes. Be aware that the barley may not absorb all the water.
Simultaneously, take the soy beans and cook them in a stainless steel pot with 2 cups of water with Kosher salt, fresh ground pepper and again, the five "C" spices. The beans should take about 30 minutes until done. Reserve them on the side in the broth. You will need the broth to warm up the risotto.
When ready to finish the dish, warm up the barley risotto, add in the cooked soy beans, a little bit of that broth and let it all warm up nicely in a stainless steel pot.
Adjust seasoning and then toss in the baby spinach leafs. Serve immediately and Bon Appetit...
[Chef's NOTE: This is a complete vegan dish. If you only are looking to have something vegetarian, you may add in some cheese for added creaminess.]

= = = = = = =
I know a couple of these have been posted before, but I received them as a group & I noticed that they are a bit different than the others anyway.

Boma Condiments
BOMA KETCHUP
Yield: 18 ounces

12 oz Ketchup
6 oz Chipotle Aioli (Greek Isle Spices)

Mix ingredients in a large bowl


BOMA MUSTARD SAUCE
Yield: 3 servings

1½ c Coleman’s Mustard
7½ c Dijon Mustard
3 c Voodoo Sauce
3 c Honey

In a robot coupe, combine and mix all ingredients into a smooth puree.

TAMARIND BBQ
(for use with Spare Ribs)
Yield: 1 serving

1 qt Orange Juice
1 lb pkg Tamarind Pulp
½ c Pickled Ginger Juice
2 fl oz Rice Wine Vinegar
1½ Tbl Coleman’s Mustard, Dry
2 qt BBQ Sauce
1 qt Teriyaki Sauce

Put all ingredients in a saucepan and bring to a simmer. Simmer until all the flavors are infused, approximately a half hour.

= = = = = = =
BUSHMAN'S SKILLET
Boma
Yield: 6 servings

6 Potatoes, cut in wedges and blanched
1 Onion, sliced
½ Red Bell Pepper, sliced
½ Green Bell Pepper, sliced
8 oz Diced Meat (roast pork, roast beef, roast chicken)
Olive Oil
Salt and Pepper
6 Eggs

In a hot pan, sauté the onions, peppers, and potatoes in olive oil. Season with salt and pepper.
When the vegetables are cooked, add the meat and cook for five minutes.
Crack the eggs on top and cover with a lid until the eggs are cooked.

[piratesmate]

Here are a couple "C" recipes as well. This first one cracked me up! We had this at The Mara on several occasions & it was great! But I really think this is one of those "dumb downed" recipes. They mailed this to me about a week after we got home & I know the salad wasn't put onto the crust until after the crust was baked when we had it there! Also, there was some sort of sauce on the crust. It may be been Caesar dressing, but it was definitely of the creamy variety. :confused3 I'd love to have the "real" recipe someday.

CAESAR SALAD PIZZA
The Mara, Disney’s Animal Kingdom Lodge
Yield: 1 serving

Romaine Lettuce
Croutons
Parmesan Cheese
Caesar Salad Dressing
1 each Pizza Crust

Mix up Caesar salad. Put on top of pizza crust and bake in 400o oven for 8 to 10 minutes or until pizza crust is done.

Add chicken strips if you so desire.

= = = = = = = =
Chai Tea Rice Pudding
Boma, Animal Kingdom Lodge
Yield: 10 servings

8 oz Whole Milk
8 oz Chai Tea Mixture (see recipe below)
8 oz Risotto (Arborio) Rice
1 qt Plain Yogurt

Mix tea and milk together and bring to a boil. Add rice and cook until soft. Cool and fold in yogurt.

Chai Tea Mixture
2 Cardamom Pods, crushed lightly
1 oz Cinnamon Sticks, crushed lightly
1 tsp black peppercorns, whole
1 oz Brown Sugar
1 oz Vanilla Bean Puree
1 tsp Earl Grey Tea, loose
8 oz water

Mix all ingredients together and bring to a boil. Let steep for one hour. Strain and cool.

Has anyone ever made this? I love Chai Tea & keep forgetting to try this. Maybe this weekend when it gets cool again here. :thumbsup2

= = = = = = = =
CASSAVA CAKE
Boma at Disney's Animal Kingdom Lodge
Yield: 12 servings

1 lb Cassava, grated
6 oz Sweetened, Shredded Coconut
14 oz Sweetened Condensed Milk
2 oz Butter
13½ oz Coconut Milk

Combine all the ingredients in a bowl and mix by hand.

Pour into a cake pan, sprayed and lined with paper.

Bake in a 350o oven for about 30 minutes or until golden brown.

Once cooled and set, cut into squares.

= = = = = = = =
CELERY ROOT BISQUE WITH PEPPERED CROUTONS
Food & Wine Festival (Ireland 2001) Please note this is a correction! This recipe is NOT from Boma.
YIELDS 4 TO 6 SERVINGS

6 Tbl Butter, unsalted
1 Onion, (lg) chopped
3 stalks Celery, with leaves, sliced
2¼ lb Celery root, peeled, coarsely chopped
2 Russet potatoes, (medium) peeled, coarsely chopped
2 Parsnip, (lg) peeled, coarsely chopped
5 c Chicken stock or canned broth
2 c Grated Dubliner Cheese
1 Bay leaf
4 sprigs Thyme, fresh ** or **
1 tsp Thyme, dried & crumbled
½ tsp Pepper, white
¼ tsp Coriander seeds
2 c Spinach leaves
½ c Whipping cream
Peppered croutons (see recipe below)

Melt butter in heavy large non-aluminum pot over medium heat. Add onion and celery and sauté until slightly softened, about 5 minutes. Add celery roots, potatoes and parsnips and sauté 5 minutes. Add 3 cups stock, bay leaf, thyme, white pepper and coriander. Bring to boil. Reduce heat, cover partially and simmer until vegetables are very soft, about 25 minutes. Discard bay leaf and thyme sprigs. Add spinach to soup and cook until just wilted, stirring occasionally, about 2 minutes.

Place soup in batches in processor. Return soup to pot. Add cream and remaining 2 cups stock and simmer 15 minutes, stirring occasionally. Add grated cheese stir until melted. Season with salt and white pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladle soup into bowls. Sprinkle with croutons and serve.

PEPPERED CROUTONS
Yields 4 to 6 servings

½ Loaf Day Old Bread
1 Stick Butter
1 tsp Salt
1 tsp Fresh Ground Pepper

Preheat oven to 350 degrees. Dice bread and place in bowl. Melt butter and pour over bread, add salt and pepper. Toss well to coat bread. Place on sheet pan and bake in oven 15 – 20 minutes or until golden brown.

[PNWmom]

The link to this one popped up on Affordable Walt Disney World Vacations newsletter.http://www.swandolphin.com/recipeclub/0408print.html

Chilled Carrot and Orange Soup

Ingredients for Soup:
1 Medium Onion (finely chopped)
1½ Lbs. Carrots (sliced 1/8" thick)
1 Cup Orange Juice
3 Tbsp. Unsalted Butter
4 Cups Water
1/8 Tsp. Salt
¼ Tsp. Black Pepper
Large Pinch of Ground Cloves

Ingredients for Ginger Foam Garnish:
1 Cup Milk
3 Sheets of Gelatin
1 Tsp. Ginger Juice
1 Tsp. Sugar

Method of Preparation for Garnish:
Soften gelatin sheets in cold water for about 2-3 minutes. Dissolve in one cup of warm water. Add sugar and ginger juice. Pour mixture into a whip cream canister charged with 2 CO2 cartridges. Shake whip cream canister well (upside down). Keep refrigerated until time to serve.

Method of Preparation for Soup:
In a 3-4 quart heavy saucepan, cook onion in butter over moderately high heat. Continue stirring for about 3 minutes (until golden). Add carrots, water, salt, pepper and cloves. Cover. Simmer until carrots are very tender (about 15 minutes). Puree soup in batches in a blender until very smooth (for about 1 minute). Transfer soup to a bowl. Stir in orange juice. Chill soup (covered) until cold for at least 2 hours.

Presentation:
Garnish soup with whipped ginger foam. Serve.
Serves: 4

From the kitchens of the Walt Disney World Swan and Dolphin Resort

If you change the number in the link, month and year, other recipes come up. Here are some more:
Rack Lamb, Gyro Flavor

Ingredients for Lamb:
1 Each Lamb Rack (cut into chops)
Pinch Rosemary
Pinch Oregano
1/4 Cup Olive Oil

Ingredients for Lamb Confit:
7 Oz. Lamb Shoulder
1 Each Shallot (chopped)
2 Garlic Cloves
10.5 Oz. Duck Fat
17.6 Oz. Lamb Stock
4 Romaine Lettuce Heads
5 Each Garlic Elephant Cloves
Pita Bread

Ingredients for Sauce:
Pinch Oregano
Pinch Thyme
Pinch Marjoram
3.5 Oz. White Wine Vinegar
1/2 Tsp. Xanthan Gum
1 Red Onion (Small)
4 Each Tomato
1 Tsp. Extra Virgin Olive Oil

Ingredients for Tzatziki:
1.8 Oz. Yogurt
1 Each Cucumber (seeded and diced)
1 Each Garlic Clove (chopped)
Pinch Mint (chopped)
Lemon Juice To Taste
Salt To Taste
Black Pepper To Taste

Method of Preparation:
Marinate the lamb chops with rosemary, oregano and olive oil for 2 hours. Preheat oven to 350°. Pan sear the lamb chops and finish in oven for approximately 15-20 minutes to desired doneness. Keep oven on. Sauté chopped shallots and garlic in duck fat. Add salt and black pepper. Place lamb shoulder in the duck fat and cover with plastic wrap and foil. Place in 250° oven and leave for at least 3 hours or until meat is very tender. Reduce lamb stock until thickened. Break the cooked lamb shoulder into small pieces and add into reduced stock. Season to taste.

Blend the oregano, thyme, marjoram, white wine vinegar, sautéed red onion and tomato, then add xanthan gum. Remove seeds from cucumber and dice small. Add yogurt to taste. After 10 minutes, squeeze out excess water and mix extra virgin olive oil, garlic, mint and lemon juice. Season to taste. Cut romaine leaf lengthwise into quarters. Sprinkle with salt and pepper and frill slightly. Leave to cool and drizzle with lemon juice. Cut pita bread into quarters. Sauté with brown butter. Slice elephant garlic very thin with mandolin. Boil in milk then strain (do this 3 times). Dry well and pan fry in 1" olive oil, until golden brown and crispy.

Presentation:
Serve immediately.
Serves: 4

CALAMARI ALLA TOSCANA

2 Tbsp. Extra virgin olive oil
1 Tbsp. Garlic, chopped fine
1 Lb. Calamari, cleaned and cut into rounds, tentacles left whole, drained well
2 Tbsp. Red wine
1 Cup Marinara sauce
Salt and pepper to taste
1½ Tbsp. Fresh oregano leaves, chopped
½ Tsp. Thyme leaves
8 Toast points

Method:

Heat olive oil in a pan until hot but not smoking over medium heat. Add the chopped garlic to the oil and cook to a light brown color. Add the calamari, stirring constantly, cook for one minute. Add the red wine let cook for approximately 2 more minutes. Then add your favorite brand of marinara sauce (or homemade) and cook for 2 more minutes. Season the calamari with salt and pepper to taste. Add the fresh chopped oregano and thyme leaves and toss together.

Presentation:

Divide the cooked calamari evenly between four bowls and garnish with 2 toast points for each serving.
Serves 4

Lemon Crème Brûlée

Ingredients:
18 Ozs. Heavy Cream
5 Ea. Egg Yolks
3 Ozs. Sugar
Lemon Peels from 2 Lemons
Strawberry (For Decorations)
Raspberries (For Decorations)
Blueberries (For Decorations)

Method of Preparation:
Bring the cream to a boil. Add the lemon peel to the cream and let it set for 15 minutes, so that the flavor of the lemon peel infuses with the cream. Strain lemon peel from the cream. Mix the yolks and sugar together, then pour the cream over the mixture and mix well. Pour the mixture into ceramic ramekins. Place filled ramekins on a pan that is filled halfway with water. Your lemon crème brûlée will be baked in the water-filled pan at 325°, until the custard is set. After it is cooked, let it cool and then sprinkle a layer of sugar on top of the custard. Burn the sugar either under a broiler or with a small blow torch.

Presentation:
On a plate, place the ramekin in the center. Place a strawberry, raspberry and blueberries on top of the custard in one corner. On the plate, decorate around the ramekin with raspberries and blueberries. Serve.
Serves 1

Poached Lobster Medallion on a White Grits Cake
Glacage and Blood Orange Reduction

Ingredients for Lobster:
2 Rock Lobster Tails, 8-10 Oz. Each
2 Tbsp. Chicken Base

Ingredients for White Grits Cake:
1 Cup Instant Grits
2 Tbsp. Chicken Base
1 Small Yellow Onion, Chopped
1 Tsp. Garlic, Chopped

Ingredients for Glacage:
2 Egg Yolks
1 Cup Clarified Butter
1 Cup Heavy Cream, Whipped
Salt (To Taste)
Ground Black Pepper (To Taste)
Tabasco Sauce (To Taste)
Worcestershire Sauce (To Taste)

Ingredients for Glacage:
1 Qt. Blood Orange Puree
¼ Cup Sugar
Salt (To Taste)
Ground Black Pepper(To Taste)

Method of Preparation for Lobster:
Dissolve 2 tablespoons chicken base in two cups of water and set aside to later be used as poaching liquid. Cut lobster tails in half, length-wise. Gently pull meat out of the shell, keeping meat intact. Cut the shell where the meat and tail meet, to keep them connected. Place meat flat on table with the sliced side down. Pull the tail end around to meet the meatiest end, forming a circle. Twist the tail so that it stands straight up, and fan it out. Place lobster tournedos into a sauté pan. Add enough chicken broth to cover lobster meat and poach on medium-low heat until lobster is fully cooked.

Method of Preparation for White Grits Cake:
In a saucepan, sauté onion and garlic and dissolve 2 tablespoons chicken base in 2 cups of water. Bring to a boil. Slowly whisk in 1 cup instant grits. Remove from heat and whisk until there are no lumps. Set mixture into a small square cake pan and cool overnight. With a cookie cutter, cut out 2.5 inch circles. Warm grit cakes in a 350° oven for 8-10 minutes.

Method of Preparation for Glacage:
Whisk egg yolks in a double boiler. Slowly whisk in the clarified butter and continue whisking until frothy. Remove from heat and fold in the whipped heavy cream. Season with salt, black pepper, Tabasco and Worcestershire to taste.

Method of Preparation for Blood Orange Reduction:
Mix blood orange puree and sugar and reduce on medium-high heat to a light syrup consistency. Season with salt and black pepper to tase.

Presentation:
In a small bowl, set 1 tablespoon of glacage in center. Place grits cake on top of the glacage. Set lobster tournedos on grits cake and drizzle plate with blood orange sauce. Serve.
Serves 4

Fettuccini del Palio

Ingredients:
5 Oz. Fettuccini Pasta
2 Tbs. Sun-dried Tomato
4 Fl. Oz. Alfredo Sauce
2 Oz. Broccolini
1 Oz. Parmesan Cheese
1 Tbs. Butter
Salt (To Taste)
White Pepper (To Taste)

Method of Preparation:
Bring a pot of water to boil (salted). Add fettuccini. Cook until al dente (2 minutes). Remove from water and cool in refrigerator. In the same pot of water, cook Broccolini until bright green. Drain and cool in refrigerator. Cut Broccolini into 1" long pieces and set aside. Cut sun-dried tomatoes into thin slivers (like matchsticks) and set aside. Toss the vegetables in a sauté pan with the cream sauce and heat. Add the fettuccini and the Parmesan cheese. Adjust the seasoning with salt and white pepper.

Presentation:
On a plate, place place the Fettuccini de Palio mix in the center. Serve.
Serves 1

Seared Tuna Kebob with Mix Greens and Lemon Apple Cider Vinaigrette

Ingredients for Seared Tuna Kebob:
1 Lb. Tuna (Sushi Grade)
4 12" Bamboo Skewers
Paprika (Dry Rub - To Taste)
Cayenne Pepper (Dry Rub - To Taste)
Oregano (Dry Rub - To Taste)

Ingredients for Mix Greens:
4 Handfull Mix Greens (Your Preference)
2 Each Large Tomatoes
½ Each Granny Smith Applies (Sliced Thin)
3 Tbsp. Dry Roasted Pistachios
½ Each Julienne Red Onions (Sliced Thin)
¾ Cup Lemon Pepper Herb Apple Cider Vinaigrette
½ Tsp. Fresh Thyme (Chopped)
2 Tbsp. Olive Oil
Salt and Pepper (To Taste)

Ingredients for Lemon Apple Cider Vinaigrette:
1 Tsp. Dijon Mustard
¼ Tsp. Lemon Pepper
1/3 Cup Apple Cider Vinegar
2/3 Cup Olive Oil
1 Tbsp. Flat Parsley Leaf (Chopped)
Sugar (To Taste)
Salt (To Taste)

Method of Preparation for Seared Tuna Kebob:
Cut tuna into 2" cubes. Marinade with paprika, cayenne pepper and oregano. Place cubes on bamboo skewers. Sear tuna in very hot pan from all sides (to desired tempreature, preferably rare). Set aside.

Method of Preparation for Mix Greens:
Pre-heat oven to 350°F. Roast pistachios in oven on 350°F for about 5 minutes. Remove from oven and set aside. Cut tomatoes into quarters and mix with olive oil, fresh chopped thyme, salt and pepper. Roast in oven for about 1½ hours on 210°F. Then mix the roasted tomatoes, sliced apples, julienne red onions, pistachios, mix greens and vinaigrette in bowl. Season with salt and pepper.

Method of Preparation for Lemon Pepper Cider Vinaigrette:
Whisk the mustard, sugar, salt, lemon pepper, vinegar and chopped parsley together in a bowl. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasoning to taste. Store covered in refrigerator for up to two days. Bring to room temperature before using. Make about 1 cup.

Presentation:
On a plate,place the mix greens in the center. Place the tuna skewer diagonal across the plate. Serve.
Serves 4

Filetto al Salsa di Gorgonzola

Ingredients for Filetto al Salsa:
1 Each 9 Oz. Beef Tenderloin
3 Whole Shallots
2 Tbsp. Olive Oil

Ingredients for Gorgonzola Sauce:
2 Tbsp. Butter
1 Small Shallot, finely diced
Fresh Thyme (for seasoning)
1 Fl. Oz. Cream
1 Container Gorgonzola Cheese (1 Oz. if using American Gorgonzola or 3 Oz. if using imported Italian Gorgonzola)

Method of Preparation for Filetto al Salsa:
Pre-heat the oven to 300°. Roast the 3 whole shallots in a small pan with 2 tablespoons of oil in the oven at 300° for 2 hours. Brush the beef tenderloin with olive oil and grill to perfection.

Method of Preparation for Gorgonzola Sauce:
In a pan, sauté the finely-diced shallots in 2 tablespoons butter and fresh thyme. Add the cream and the gorgonzola cheese. Stir frequently, until the cheese is completely melted and blended with the cream.

Presentation:
On a plate, place the beef in the center. Pour the sauce over the beef. Place the shallots on top of the sauce. Serve with mashed potatoes and sautéed broccoli or any other vegetable of your choice.
Serves 1

Baked Eggs

Ingredients:
3 Oz. Stuffing Mix (any brand will do)
3 Oz. Breakfast Sausage
1 Oz. Whole Butter
2 Oz. White Onions
2 Whole Eggs
Salt and Pepper (to taste)
Parsley (to garnish)

Method of Preparation:
Pre-heat the oven to 400°. Make the stuffing, following the directions as stated on the box. Set aside. Dice the sausage to ½" cubes. Then dice the white onions into ¼" pieces. Heat a sauté pan over a medium flame, then add butter and sausage. Cook until sausage is slightly browned and then add the onions, salt and pepper (to taste). Cook this mixture until the onions are translucent. In a bowl, mix the pre-made stuffing and the sausage and onions. Place this mixture in an oven-proof glass boat. Make two small "nests" in the stuffing mixture and crack the eggs into these "nests". Place the boat in the pre-heated oven and bake for 6 minutes or until the whites have set. Carefully remove from the oven.

Presentation:
On a plate, place the glass boat in the center. Place parsley on the plate, next to the glass boat. Serve.
Serves 1

Nori Wrapped Tuna

Ingredients for Tuna:
4 Each 7 Oz. Ahi Tuna Portions (cut in 2"x2"x3.5" blocks)
4 Sheets of Nori Paper

Ingredients for Tokyo Grits:
6 Oz. Raw Sushi Rice (ground fine in a coffee mill)
1 Tbsp. Dashi Powder
1 Tbsp. Unsalted Butter

Ingredients for Ginger Honey:
1 Large Piece of Fresh Ginger
3 Tbsp. Rice Wine Vinegar
¼ Cup Honey

Ingredients for Wasabi Avocado Paint:
1 Medium Avocado
1 Tbsp. Wasabi Powder
Salt (to taste)

Ingredients for Finish:
1 Bag Baby Spinach (blanched and squeezed dry)
5 Red Radish (grated)
¼ Daikon Radish (grated)
3 White Scallions (green julienne)
½ Tbsp. Sesame Oil
½ Toasted Sesame Seeds
Vegetable Oil

Method of Preparation for Tuna:
Place the nori sheets on a clean surface, shiny side down. Moisten the edge that is farthest away from you. Place a piece of tuna on each sheet (make sure to keep the grain of the meat horizontal). Wrap the paper around the tuna tightly and place aside in refrigerator.

Method of Preparation for Tokyo Grits:
Bring 4 cups of water to a boil. Sprinkle the ground rice slowly into the water while whisking. Add 1 tablespoon unsalted butter and dashi powder to taste. Cook for 10 minutes or until thickened and the grains are fully done (if the mixture is too thick, add a little water). Cover and keep warm.

Method of Preparation for Ginger Honey:
Peel ginger and thinly slice, set 6-7 slices aside for later use. Combine the remaining ginger, honey and 2 tablespoons of the rice wine vinegar into a small nonstick sauce pan. Bring to a simmer and cook for 10 minutes, or until ginger is tender. Set aside and cool to room temperature.

Method of Preparation for Wasabo Avocado Paint:
Mix the wasabi powder with 1 tablespoon water and set aside for 10 minutes. While the wasabi is curing, peel and pit the avocado and dice. Combine the avocado and wasabi in a food processor and process until completely smooth, frequently scraping down the sides. Season to taste with salt and the remaining rice wine vinegar.

Method of Preparation for Finish:
Heat a cast iron pan over medium/high heat. Add a small amount of vegetable oil and sear the tuna on all sides wrapped in the nori (about 1 minute per side). Remove tuna from pan and place in warm oven to keep warm. Mince the remaining ginger and sauté with the blanched spinach and a little butter until warm. Combine the radishes, scallions, sesame oil, sesame seeds, and the remaining rice wine vinegar. Season with salt and set aside.

Presentation:
With a pastry brush "paint" the wasabi and avocado around four large bowls. Spoon the Tokyo grits into the bowls and top with gingered spinach. Drizzle a little gingered honey over the grits. Slice the tuna as desired and place on top. Garnish with radish salad and serve.
Serves 4

Gamberi Con Erbe Aromatiche

Ingredients:
3 Pieces Shrimp
½ Tsp. Garlic
½ Tsp. Salt
½ Tsp. Pepper
1 Tsp. Truffle Oil
½ Tbsp. Olive Oil
1 Tsp. Chopped Parsley
¼ Cup White Wine
1½ Tbsp. Butter
1/3 Cup Cannellini Beans
2 Fl. Oz. Fish Stock

Method of Preparation:
In a large bowl, soak the beans overnight in water with some sage and garlic. Cook the beans in water until they are al dente, then let cool. In a pan, add olive oil, garlic, shrimp, salt and pepper. Sauté the shrimp. Sprinkle the white wine, add the beans and fish stock and cook it all the way on medium heat. Cook sauce until it becomes slightly thick. Finish the sauce with a tablespoon of truffle oil and chopped parsley.

Presentation:
On a plate, place the beans in the center. Place shrimp on top of the beans. Serve.
Serves 1

[Tatania]

I had to laugh as the thought of baking the Caesar salad at 400 - what a mess :lmao: That's an example of where I wouldn't follow the recipe.

Thanks PNWMom for posting the Swam and Dolphin recipes. Always love seeing a new poster! If you change the number in the link, month and year, other recipes come up. Here are some more: They also have an index here to get an easy overview: Swan and Dolphin Recipe Club Archives (http://www.swandolphin.com/recipeclub/archives.html)


I have a question about the Celery Root Bisque with Peppered Croutons as this is a recipe I've had a question mark behind as regards it coming from Disney. The first time I saw it on Disney Recipes Homestead (http://disneyrecipes.homestead.com/soups.html) it was attributed to the 2001 Food and Wine Festival but in all the times it appears in online recipe collections it's attributed to a March 1991 issue of Bon Appetit. http://www.bigoven.com/55155-Celery-Root-Bisque-with-Peppered-Croutons-recipe.html ; http://www.cooking-recipe.org/recipe/celery-root-bisque-with-peppered-croutons.html and elsewhere. The only place it's NOT listed is at Bon Appetit's own site (epicurious.com. ) Of 242 recipes for 1991 there's nothing even close.
I was wondering how the Boma connection came about?

The version I have of the Tamarind Sauce is different ehnpugh that I may as well post it.


Tamarind BBQ Sauce (for use with Spare Ribs or Fish)
Boma, Animal Kingdom Lodge

3 cups Chili Sauce
1/2 cup Tamarind Paste (strain out seeds and dilute in water)
1 cup water
1/2 cup Brown Sugar
1/4 cup Honey
1 cup Soy Sauce
1/2 cup Balsamic Vinegar
1 7-oz. can Chipotle Peppers
1 Poblano Pepper, seeded and chopped
1 cup white onions, chopped
1/2 cup garlic, rough chopped
2 teaspoons Cinnamon
2 Tablespoons Ground Coriander
3 Tablespoons Crushed Red Pepper
In a small bowl, soak tamarind paste in one cup of water. Let sit for 10 minutes. Using your hand, break the pulp from the seed. Place seed in cheesecloth and juice on the pot. Put all ingredients into a small pot and bring to a boil. Simmer for about 45 minutes. Mix and puree all ingredients in a blender. Cool. Mix half and half with Teriyaki Sauce (see recipe) below.

Teriyaki Sauce
Boma, AKL & Epcot Food and Wine Festival

¾ - 1 cup Sugar (to taste)
1 cup Soy Sauce, low sodium
1/2 cup water (optional)
3 Tablespoons Garlic, peeled and chopped
1 Tablespoon Ginger root, peeled and chopped
1/2 bunch Scallions, whites only
Bring all ingredients to a boil in a non-reactive pot (non-aluminum pot) and reduce to simmer until thick. Strain and keep refrigerated until ready to use.

[piratesmate]

<snip>
I have a question about the Celery Root Bisque with Peppered Croutons as this is a recipe I've had a question mark behind as regards it coming from Disney. The first time I saw it on Disney Recipes Homestead (http://disneyrecipes.homestead.com/soups.html) it was attributed to the 2001 Food and Wine Festival but in all the times it appears in online recipe collections it's attributed to a March 1991 issue of Bon Appetit. http://www.bigoven.com/55155-Celery-Root-Bisque-with-Peppered-Croutons-recipe.html ; http://www.cooking-recipe.org/recipe/celery-root-bisque-with-peppered-croutons.html and elsewhere. The only place it's NOT listed is at Bon Appetit's own site (epicurious.com. ) Of 242 recipes for 1991 there's nothing even close.
I was wondering how the Boma connection came about? <snip>


I am sooo embarrassed! I would even have told you that we'd eaten that at Boma & it was sent to me by the chefs there. :confused3 That's what happens when you haven't been "home" in so long! Everything gets "mushed" together - at least in my old brain. ;)

Somehow I have that recipe in both my 2001 F&WF folder and my Boma folder. But in looking back through my old, saved emails, that recipe isn't in the set from Boma...I didn't even request it from them. So it must be faulty memory. :blush: And when I checked the AllEars site for what was served at the 2001 F&W Festival, there it was! http://www.allearsnet.com/tp/ep/fw2001_pr.htm

PNWmom - :welcome: to the thread! Thanks for sharing those recipes. And for anyone looking at that index of Swan & Dolphin recipes - just a word to the wise. I had gotten some recipes back in 2002 that have since been dropped off the index...so they don't keep them there forever. If you see something you want, copy it - don't count on it being there forever. ;) I noticed because I was looking for a photo that I hadn't copied.

[TheGoofyMama]

* Exported from MasterCook *

Pecan Shortbread Cookies with Maple Glaze

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups all-purpose flour
1/2 cup rice flour
1/2 tsp baking powder
1/2 tsp salt
1 pound butter
1 1/2 cups confectioners sugar
2 tsp vanilla extract
1 1/2 cups chopped pecans

Mix together the flour, rice flour, baking powder and salt in medium size
bowl. Set aside. In a mixer with the paddle attachment, cream butter on
low speed for 3 to 4 minutes. Add sugar and vanilla and continue to cream
on moderately low speed for 2 minutes. On low speed mix in the dry
ingredients, blending just until the particles of flour are absorbed. Add
in the pecans. Roll into logs about 2" wide. Wrap in plastic or parchment,
and refrigerate or freeze until needed. (These can also be rolled out and
cut into shapes.) Slice the logs and bake at 325º F about 40 minutes.

Icing:
1/2 cup butter
2 cups confectioners sugar
1 tsp vanilla extract
2 tsp hot water
2 tsp maple flavoring

Mix the butter, confectioners sugar and vanilla together.
Add in the water and maple flavoring to reach the consistency for pouring
or spreading icing.


Description:
"from BoardWalk Bakery"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6240 Calories; 494g Fat (70.1%
calories from fat); 64g Protein; 409g Carbohydrate; 26g Dietary Fiber;
994mg Cholesterol; 5070mg Sodium. Exchanges: 26 1/2 Grain(Starch); 1 Lean
Meat; 97 Fat; 0 Other Carbohydrates.


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





* Exported from MasterCook *

Mighty Cherry Charger Smoothie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cherry juice
1 cup soy milk
1 cup cherries
1 cup strawberries
1 cup frozen yogurt
1 cup ice

Blend well, then serve immediately.


Description:
"Jamba Juice"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 353 Calories; 9g Fat (20.9%
calories from fat); 15g Protein; 60g Carbohydrate; 9g Dietary Fiber; 12mg
Cholesterol; 114mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Fruit; 1 Fat; 2
Other Carbohydrates.

NOTES : Source: http://www.news10.net/ and Jamba Juice



Nutr. Assoc. : 0 0 0 0 0 0

[TheGoofyMama]

I compiled this little note for my group and thought it may be of use here too. I hope you don't mind.

************************************************** ****
I thought I would take a few minutes to share some really good sites with you and also tell you how to request the recipes directly from Disney.

To see what the recipe menus look like you can go to http://www.allearsnet.com/menu/menus.htm and view what the parks and restaurants are serving.

To request recipes from Disney World in Orlando you can go to this link and send the request from there using the form.

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


To contact Disneyland in California you can visit this link and scroll down to make your recipe request via the form.

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

You can also go to http://www.google.com/ and type in any of the following keywords (remove the quotation marks) to locate many recipes.

"disney recipe"
"epcot recipe"
"disney mgm recipe"
"epcot food and wine festival recipe"
"disney cruise line recipe"
"animal kingdom recipe"
"waly disney recipe"

So, there are options for anyone who really does want to assist in locating recipes for group.

[piratesmate]

That's a great resource! Thanks for posting it!

I'm thinking that it would be good to include this info in the index thread. (The locked one at the top of the forum.) That way it wouldn't get lost. Would you mind if I quoted your post over there? The only thing is that I'm not sure people would scroll to the bottom of the page - through the other 5 lists. Any suggestions? I could just move them all down one & put this at the top if you think that would be best.

All this is assuming you don't mind if I quote it over there, of course.

[TheGoofyMama]

Your welcome to use in any way you need to. I hope it helps to bring more contributing members out.




* Exported from MasterCook *

Lemon Tart with Honey

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup Lemon Juice
3 Eggs
1 1/3 cup Granulate Sugar
1 1/4 cup Butter
Honey for garnish

Heat lemon juice, sugar and butter until butter is melted. Remove from
heat and ad eggs and stir until smooth. Spoon into pre-baked tart shells.
Bake at 300-degree s for 15-20 minutes or until filling is firm.
Meringue Topping
4 each Egg Whites
3/4 cup Granulated Sugar

Beat egg whites and gradually add sugar. Beat until stiff (firm peak).
Spread meringue on top of tarts. Place in hot oven under broiler 500
degrees for 1 minute or until top is a light golden brown. Do not over
bake. Right before serving, drizzle the tops of tarts with honey.


Description:
"Epcot Food and Wine Festival"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2331 Calories; 245g Fat (91.7%
calories from fat); 22g Protein; 28g Carbohydrate; 1g Dietary Fiber;
1257mg Cholesterol; 2555mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 Fruit;
47 Fat.

NOTES : Makes 10 - 3 inch Tarts or 1 - 9 inch Pie

Nutr. Assoc. : 0 0 0 0 0



************************************************** ******************


* Exported from MasterCook *

Lamb Chop with Rocket Pesto and Autumn Vegetable Chutney

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz lamb chop or lamb sirloin
1/2 C. Autumn Vegetable Chutney
4 T. Rocket Pesto
salt and pepper to taste

Season lamb with salt and pepper. Sear lamb until cooked to desired
doneness. Remove lamb from pan and top with pesto and chutney.

Autumn Vegetable Chutney
1 each red and green pepper, small dice
1/2 Spanish onion, small dice
1 C. Roma tomatoes, small dice
1/4 C. leek, small dice
2 T. white balsamic vinegar
1 T. olive oil
1 T. fresh mint, finely chopped
1/2 T. fresh ginger, chopped fine
1/2 t. ground coriander
1/2 t. ground cumin
Kosher salt and black pepper to taste

Combine all ingredients (except mint) and mix well. Allow mixture to
marinate for at least 2 hours before serving. Prior to serving add finely
chopped fresh mint to mixture and toss.

Rocket Pesto
38 Arugula leaves
6 garlic cloves
3/4 C. pine nuts, roasted
3/4 C. olive oil
1/4 C. grated parmesan cheese
6 basil leaves
1/4 t. Kosher salt
1/4 t. white pepper

Process all ingredients together in a food processor or blender and puree
until smooth.

Description:
"Epcot Food and Wine Festival, New Zealand"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0 0

[apostolic4life]

Contributing members.........funny, I think anyone who posts info, recipes or insights are contributing members. I would hope anyone who chooses to share information of any kind would be welcome. I have seen some posts lately that seem to imply if you do not post recipes you should not post.......I hope this is not the direction this thread is taking. I would hate to think my input (or that of any one else) would be seen by others as less than a valid contribution. Just my two cents on that off topic subject. :confused3


As for getting more people to visit and add to this wonderful thread, I hope your efforts pay off.....the more the merrier! :grouphug:




:thumbsup2

[piratesmate]

I'm so glad that you added your thoughts here. I don't think anyone meant to imply that only people who post recipes are welcome here. It's a great place to just collect recipes, read recipes, learn new techniques, chat with friends (new & old), share recipes...whatever!

Sometimes, in the attempt to be brief on message boards, the real meaning of what's being said gets garbled or lost. There are no elite members of this thread. Everyone is welcome & encouraged to participate in whatever fashion suits them best...whether that's posting recipes, asking questions or just "lurking".

BTW - Your new DS is absolutely adorable! :teeth: Congrats!

[apostolic4life]

I'm so glad that you added your thoughts here. I don't think anyone meant to imply that only people who post recipes are welcome here. It's a great place to just collect recipes, read recipes, learn new techniques, chat with friends (new & old), share recipes...whatever!

Sometimes, in the attempt to be brief on message boards, the real meaning of what's being said gets garbled or lost. There are no elite members of this thread. Everyone is welcome & encouraged to participate in whatever fashion suits them best...whether that's posting recipes, asking questions or just "lurking".

BTW - Your new DS is absolutely adorable! :teeth: Congrats!

I have been on this thread since it first started and it just seems the sense of community is slowly ebbing away solely to expand recipe collections......this thread has always been as much about the friendly conversation as much as it has been about recipes. The originator of this thread spent as much time discussing recipes and food as she did listing recipes. Seems like so many just want to bulk up their collections and could care less about those who are on here to enjoy the people and the discussions which have always been an important part of this thread. Again, just my opinion.

Thanks, I have been wanting a son for the longest time. Don't get me wrong, I love my DD's with all my heart, but I was so happy when they told me this one was going to be a boy!!!!



:thumbsup2

[TheGoofyMama]

Contributing members.........funny, I think anyone who posts info, recipes or insights are contributing members. I would hope anyone who chooses to share information of any kind would be welcome. I have seen some posts lately that seem to imply if you do not post recipes you should not post.......I hope this is not the direction this thread is taking. I would hate to think my input (or that of any one else) would be seen by others as less than a valid contribution. Just my two cents on that off topic subject. :confused3


As for getting more people to visit and add to this wonderful thread, I hope your efforts pay off.....the more the merrier! :grouphug:




:thumbsup2



Yes contributing members.
I *do* hope that the information on how to locate and request recipes will bring new CONTRIBUTING members out of the shadows. It will be a great thing for everyone who reads this board.
No one said anything or implied anything close to to the assumptions that you made.

I think the intention of all of us who post recipes is to share. If we took issue with those who didn't post recipes we wouldn't be willing to share the recipes that we spend time collecting. I know for a fact that we enjoy sharing these recipe. It would be nice however if more members took a few moments to do the same.

Regardless of the level of contribution, the recipes are for all to enjoy.

[NNJDizAngel]

Hello, I've been reading all the posts and recipes for a while now, I guess that makes me a lurker. Anyway, I have a couple of questions...How long does it take for the wonderful Disney people to get back to you when you make a request for a recipe? It's been a really long time since I sent one for Savory Beef in Spicy Broth, from the Nine Dragons in Epcot. I've also searched other sites and can't find it. I was hoping to make it for my Dad, he loved it when we were there last year. Thank you for any help or input you guys have!!!



-Kristen
:wizard:

[piratesmate]

:wave2: Hi NNJDizAngel! It's so nice to have you join us! :teeth:

The length of time requests take varies quite a bit. Recently several people got rather quick results and others still haven't heard. Recipes tend to come directly from the restaurants, not a single office for all parks & resorts. Some are more willing or less busy than others I guess.

I know as we get closer to summer, email requests tend to take "back burner" as they get busier for the season. Our best hope is that someone would be willing to ask for the recipe while dining in the restaurant. Those requests usually get a better response.

Having said that, I will try to see if my contact at Epcot is still there. It's been a while since I asked for a recipe from them & she may have left. As always, if you get it - share! ;)

[TheGoofyMama]

Hello, I've been reading all the posts and recipes for a while now, I guess that makes me a lurker. Anyway, I have a couple of questions...How long does it take for the wonderful Disney people to get back to you when you make a request for a recipe? It's been a really long time since I sent one for Savory Beef in Spicy Broth, from the Nine Dragons in Epcot. I've also searched other sites and can't find it. I was hoping to make it for my Dad, he loved it when we were there last year. Thank you for any help or input you guys have!!!



-Kristen
:wizard:


Hi Kristen,
You might want to request it again and in the subject line or message put either SECOND REQUEST or ATTN: Theresa Joiner .
It's worth a try.


************************************************** ****
JAMBA JUICE RECIPES FOR PIRATESMATE'S HUBBY :hug:

* Exported from MasterCook *

Cranberry Craze Smoothie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup cranberry juice
2 tablespoon plain yogurt
1/2 cup raspberry sherbet
1 cup strawberries
1/2 cup blueberries
ice cubes

Blend all ingredients in blender until smooth and creamy.

Description:
"Jamba Juice"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 212 Calories; 2g Fat (7.8% calories
from fat); 2g Protein; 49g Carbohydrate; 5g Dietary Fiber; 4mg
Cholesterol; 24mg Sodium. Exchanges: 3 Fruit; 0 Non-Fat Milk; 0 Fat; 0
Other Carbohydrates.

NOTES : Source: http://www.news10.net/ and Jamba Juice


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Egg Nog Smoothie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lowfat egg nog
1 cup nonfat frozen yogurt
1 dash nutmeg
1 cup crushed ice

Combine all ingredients in blender and blend on low setting.

Description:
"Jamba Juice"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2 Calories; trace Fat (59.7%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

NOTES : Source: http://www.news10.net/ and Jamba Juice


Nutr. Assoc. : 0 0 0 0


* Exported from MasterCook *

Orange N' Spice Smoothie Jamba Juice Smoothies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup orange juice
1 cup cranberry juice
1 cup peaches
1 cup strawberries
1 cup orange sherbet
1 cup ice
1 Dash holiday spice (cinnamon -- nutmeg, etc.)

Blend well, then serve immediately.

Description:
"Downtown Disney, California"

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

Per Serving (excluding unknown items): 643 Calories; 5g Fat (7.0% calories
from fat); 6g Protein; 150g Carbohydrate; 7g Dietary Fiber; 10mg
Cholesterol; 104mg Sodium. Exchanges: 6 Fruit; 1/2 Fat; 4 Other
Carbohydrates.


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


* Exported from MasterCook *

Pink Starburst

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 OZ Lemonade
6 OZ Soymilk
1 Rasberry Sherbet
1 Frozen Yogurt
1 Sorbet
2 Strawberries

Combine all ingredients in blender and blend.

Description:
"Jamba Juice"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 152 Calories; 2g Fat (8.7% calories
from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 6mg
Cholesterol; 46mg Sodium. Exchanges: 0 Fruit; 1/2 Fat; 2 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Strawberries Wild Smoothie

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup apple juice
1 cup frozen strawberries
1/2 cup frozen bananas
1 cup non-fat vanilla frozen yogurt or vanilla
soy yogurt
1/2 cup ice

Pour the apple juice in the blender.
Add the strawberries, bananas, frozen yogurt and ice cubes.
Blend until smooth with a thick consistency.
If Vegan use suitable sugar.


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

Per Serving (excluding unknown items): 105 Calories; trace Fat (1.6%
calories from fat); trace Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 2 Fruit.


Nutr. Assoc. : 0 0 0 0 0 0

[Tatania]

I have been on this thread since it first started and it just seems the sense of community is slowly ebbing away solely to expand recipe collections......this thread has always been as much about the friendly conversation as much as it has been about recipes. The originator of this thread spent as much time discussing recipes and food as she did listing recipes. Seems like so many just want to bulk up their collections and could care less about those who are on here to enjoy the people and the discussions which have always been an important part of this thread. Again, just my opinion.

Thanks, I have been wanting a son for the longest time. Don't get me wrong, I love my DD's with all my heart, but I was so happy when they told me this one was going to be a boy!!!!

:thumbsup2

apostolic4life!!! I was hoping we'd see you back here - though I know you must be terribly busy with your adorable new addition. I had posted a question for you (it might have been about a piece of equipment) but now I can't remember exactly what recipe it was regarding.

My feelings on the "sense of community", is that it's hard to sustain that sense when it's essentially the same trio posting most of time. It's probably the same feeling as cooking to an empty restaurant or performing to an empty hall night after night. I frequently troll the Disney restaurant boards (I'm sure you see me posting there) and add links back to here in the hopes that we'll get the avid foodies posting on all aspects of Disney food and recipes. We do get new people coming in to post requests and what isn't sustainable in the long run is having 3 or 4 of us writing to Guest Relations trying to get these recipes for posters. They will get tired of us - if they haven't already :rolleyes1

In any case, I know things will slow down in the summer - because Disney gets too busy from now until after the Food and Wine Festival to bother with recipe requests. Personally, I leave town on June 12 and will be spending a lot of time traveling from then until the end of October. I plan to buy a laptop and will be checking in - but not as much, as it might be kind of pricey.

[greeneeyes]

I've requested some recipes from our list and as soon as I hear back I'll let you all know. http://www.wdwinfo.com/images/smilies/wave.gif

[pooh'smate]

Just wanted to let you guys know that I appreciate all recipes you post here. I haven't been able to make any yet but I do have some written down. I just need time to cook. I can't wait to get to WDW next year and try them in person.

[greeneeyes]

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

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


I noticed a new recipe on allears today called Katie Coyote’s Grilled Chicken Pasta, could that be it? I'll post it anyway, there seems to be a lot of steps involved, but it sounds very good. (hope thats ok with all of you)

Yield 4 servings

Boursin Cream Sauce

Ingredients
1 Cup White Wine
2 Cups Heavy Cream
2 tablespoons Shallots, finely diced
1 Cup Boursin Cheese
1/2 tablespoon Thyme, fresh
1/2 tablespoon Garlic, fresh, chopped
To Taste Salt and Pepper

Method of Preparation
1. In a stockpot, add White Wine, chopped Thyme, chopped Garlic, and Shallots and reduce by half.

2. Add Heavy Cream and Boursin Cheese and bring to a boil, then turn down to low heat for about 8 minutes.

3. Season with Salt and Pepper to taste.

4. Strain and set aside.

Roasted Poblano Pepper

Ingredients
1/2 tablespoon Olive Oil
To Taste Salt and Pepper
2 Each Poblano Peppers

Method of Preparation
1. In a small bowl, add the Olive Oil, Salt, and Pepper, and toss the Poblano Peppers in the mixture to coat.

2. If you have a gas-top stove, place your Poblano Peppers right on top of the burner. Roast the Poblano Peppers on all sides until they are blackened.

3. If you do not have a gas-top stove, you can put them on a baking
sheet in the oven under the broiler, but be sure to keep an eye on them so they do not burn. Broil Poblano Peppers on all sides until they are blackened.

4. Under cold water, peel and de-seed the Peppers and dice. Set aside.

Blackened Chicken Breast

Ingredients
2 - 8 ounce Chicken Breasts
To Taste Blackening Seasoning of your choice
1 tablespoon Olive Oil

Method of Preparation
1. Season both sides of the Chicken Breasts with the Blackening Seasoning.

2. Add the Olive oil to a sauté pan and sauté both sides of the
Chicken Breasts until done, then cut into very thin strips (julienned.) Set aside.


Mixed Vegetables

Ingredients
1 Each Carrot, sliced
1 Each Red Onion, sliced
1 Each Squash, sliced
1 Each Zucchini, sliced
1 Each Broccoli, chopped
1 Each Red Pepper, sliced very thin (julienned)

Method of Preparation
1. Combine all the vegetables together and set aside.


Kate Coyote’s Grilled Chicken Pasta

Ingredients
1 tablespoon Olive Oil
Boursin Cream Sauce, prepared as directed
Roasted Poblano Peppers, prepared as directed
Blackened Chicken Breast, prepared as directed
Mixed Vegetables, prepared as directed
Penne Pasta, prepared as directed on the box

Method of Preparation
1. In a sauté pan, add 1 tablespon Olive Oil and pre-heat the pan.

2. Add the Chicken and sauté for 5 minutes.

3. Add the Mixed Vegetables, diced Poblano Peppers, and Boursin Cream Sauce. Add Salt and Pepper to taste.

4. Serve over a bed of cooked Pasta.

5. Top with grated Romano Cheese.

[disneydiva21]

Rose & Crown Potato Leek Soup

Makes 16-18 ounces

Ingredients:

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

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

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

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

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

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

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

Then season with salt & pepper.


I was wondering if anyone had tried this recipe? My fiance loved :love: the soup when we were there last year in July, seriously he talks about it all the time, and has been begging me to take him back to Rose & Crown when we are they on our honeymoon in September. I would like to surprise him with it at home, but don't want to attempt to make it if it doesn't taste like the "real" soup there. Any suggestions on thoughts on it would be appreciated! Thanks :goodvibes

[piratesmate]

Greeneyes - Tatania posted that same question about Katie Coyote’s Grilled Chicken Pasta vs Western Chicken Pasta when she shared the recipe on page 141. What's throwing me is that the menus online all show it as Western Chicken Pasta. :confused3

Just a reminder, the index is listed at http://www.disboards.com/showthread.php?t=1777635 or stickied to the top of the Cooking forum. There are separate lists by restaurant & by course. There is also a list of all the posts where people shared reviews, tweaks, or tips for the recipes in addition to the request list. The thread is locked to keep all conversation over here, so if you have any questions either post them here or you can PM me. :thumbsup2

I have a super busy day, so I'm only sharing 1 recipe today: Durban Spiced Roast Chicken Salad. Parts of it have been shared, but not the whole thing. It looks ridiculous to make. But honestly, it isn't! This was the one recipe DH requested after our stay & I waited a year before I finally caved in & made it. I now make this often during the summer, although I don't bake the chicken...we make it on the grill. When I received the recipe from the chefs at Boma, it was for 50 people! :eek: I've cut it down so that it serves 5. If anyone wants the original for 50 to make your own conversions, just send me a PM. Also, we like the salad "wet" so I make the full 8 serving dressing recipe. I put about ¾ on the salad & then put the rest on the table so those who want more can add it. The extra Durban spice keeps well all summer if you don't use it all at once. ;) This always gets rave reviews when I make it for company, but it's too good to wait to serve only then. LOL

DURBAN SPICED ROAST CHICKEN SALAD
from Boma’s at DAKL

~5 oz Mixed Greens
1 c Durban Roasted Chicken
Tortilla Chips as garnish
~2 1/2 c Chili Cilantro Dressing
1 1/8 tsp Ground Cinnamon, toasted
1 1/8 tsp Ground Cumin, toasted
1 1/8 tsp Ground Coriander, toasted
1 1/8 tsp Ground Cloves, toasted
2 tortillas Tortillas cut in strips & fried for garnish

DURBAN BASTE
for CHICKEN MARINADE
Enough for 1 chicken

2 Tbl + 2 tsp Olive Oil
~1/2 onion Onion, ground fine
2 Tbl + 2 tsp Garlic, ground fine
2 Tbl + 2 tsp Ginger, ground fine
3 tsp Lemon Juice
½ cup + 1 Tbl Yogurt, plain
1/3 cup Durban Spice Mix

Blend all ingredients. Rub prepared chicken well and marinate for 24 hours. Rotisserie or oven roast cook for 2½ - 3 hours.

DURBAN SPICE

2 Tbl Paprika
2 Tbl Annatto Seeds
2 Tbl Salt
3 Tbl Coriander
1 Tbl Turmeric
1 Tbl Cumin
1 tsp Cloves
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Black Pepper

Grind (or buy ground) fine all spices. Mix and store in tight covered container.
Yield: ~3/4 cup total spice mix

CHILI CILANTRO VINAIGRETTE
Yield: 8 servings

1 ½ Jalapeno
½ c Honey
½ c Rice Vinegar
½ c Safflower Oil
¼ c Lime Juice, fresh squeezed
1 c Cilantro, chopped
Dash Pepper

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

[disneyloveNY]

Thanks Tatania for the scalloped potatoes recipe from Narcoossees. I can't wait to make them tonight:goodvibes

[greeneeyes]

Greeneyes - Tatania posted that same question about Katie Coyote’s Grilled Chicken Pasta vs Western Chicken Pasta when she shared the recipe on page 141. What's throwing me is that the menus online all show it as Western Chicken Pasta. :confused3



Sorry. I haven't read every post in the thread. http://www.wdwinfo.com/images/smilies/blush.gif

[TheGoofyMama]

This recipe is from Bongo's Cuban Cafe, it is located in downtown disney and it's my favorite place to eat while I'm shopping. I always share Papas Rellenas, a cuban sandwich and plantains with my husband. The atmosphere is fabulous and the food is even better!

Cuban Sandwich Bongos Cuban Cafe







12-inch long Cuban bread
1/2 teaspoon mayonnaise
1/2 teaspoon mustard
3 ounces serrano ham, thinly sliced
3 ounces roasted pork, thinly sliced
1/2- ounce pickle slices
3 ounces Swiss cheese, thinly sliced


Cut bread in half, vertically down the center, with a serrated knife.
This will create 2 (6-inch) halves. Take both 6-inch halves and slice
horizontally down the center, making a top and bottom loaf. Spread a thin
layer of mayonnaise on each top half and a thin layer of mustard on each
bottom half. Arrange the ham and pork evenly on each half, then stack the
pickle slices and cheese on each half.
Grill the sandwiches in a buttered sandwich press until they are flat,
the bread is browned, and the cheese has melted. Cut each sandwich in half
and serve at once.

[wvdislover]

Hi everyone! I posted a while back that I was trying to get the recipe for the lasagna at Tutto Italia. I finally heard back from WDW yesterday, but unfortunately, they told me that TI (not owned by Disney) told them that since they were such a new restaurant, they were not yet giving out their recipes :sad2: Maybe I'll have more luck asking in person when I'm there this September for a few days. LMK if anyone is actually able to get the recipe before then. Thanks for your help Tatania!

[NNJDizAngel]

Thank you! I appreciate it greatly!!! A contact at Epcot, wow, I'm kinda jealous LOL. I submitted my request again, if I hear back I will post it. Thanks again!

[Tatania]

I've requested some recipes from our list and as soon as I hear back I'll let you all know.
Fingers crossed! I'm also hoping to hear back about some recipes - esp. for Olivia's Cafe.

Just wanted to let you guys know that I appreciate all recipes you post here. I haven't been able to make any yet but I do have some written down. I just need time to cook. I can't wait to get to WDW next year and try them in person.
Thanks so much for letting us know. It's fun to collect recipes while in WDW so let us know when you go and we'll let you know our requests :goodvibes

Rose & Crown Potato Leek Soup. I was wondering if anyone had tried this recipe?I haven't tried this recipe but generally have good results with all Disney recipes - even if it doesn't taste exactly like the restaurant version.

Durban Spiced Roast Chicken Salad. I love this recipe and the spices are fabulous. I highly recommend it to everyone.

Thanks Tatania for the scalloped potatoes recipe from Narcoossees. I can't wait to make them tonight. Let us know how it turns out :)

apostolic4life - I remember what I asked. It was from the Banana and Butterscotch "Buzz" recipe. When making the plantains - how wide is a deli slicer #8 and what is a marituff? Have you worked with cocoa nibs and are they really expensive?

[apostolic4life]

apostolic4life - I remember what I asked. It was from the Banana and Butterscotch "Buzz" recipe. When making the plantains - how wide is a deli slicer #8 and what is a marituff? Have you worked with cocoa nibs and are they really expensive?


I looked at the recipe and it calls for #15 and #8 on the slicer, but that number can mean different things to different slicer manufacturers. From reading the recipe, I gather if you slice them between 1/4 and 1/8 of an inch thick you will be in good shape. When frying a plantain for a chip you want the slice thin so it will release it's moisture quickly and crisp up. I would even suggest immediately after frying the chip sprinkle it with a little sugar while it is still hot.......just like salt on potato chips. This would give a little more sweetness to the chip since it is used on a dessert (the extras will be good for snacking later too).

I think you may mean a maratuff; basically it is an industrial paper towel along the lines of a chick towel or wype-all.

Cocoa Nibs can be very pricey, but often they can be purchased scant quantities if a local market even carries them. Many grocery chains don't carry them because the general public does not use them often enough. Maybe check with a specialty food shop or even a bakery to see if they have some they would sell you.

I hope this info is a worthy contribution to the thread.........;)





:thumbsup2

[piratesmate]

Wow! Have I gotten behind here. It's been a busy few days, but I hope to get caught up in a bit. I see a few things that I want to comment on first.

Sorry. I haven't read every post in the thread.:blush:
No one expects you to..especially me! It took me more than a week to go back through the entrie thread when I first started keeping the index. I wanted to make sure I had a feel for what you all were used to, make sure no requests or recipes were missed - that type of thing. I hope I didn't offend you by mentioning it. :hug: I admit I used it as an excuse to let our new posters know about our index & where it was located.

JAMBA JUICE RECIPES FOR PIRATESMATE'S HUBBY :hug:
Thanks so much for those recipes! He was very excited about them! I have a feeling I may be getting a new blender/smoothie maker/food processor type thing for my anniversary next week. ;) I'm still using my original f rom 33 yrs ago! :eek:

I posted a while back that I was trying to get the recipe for the lasagna at Tutto Italia. I finally heard back from WDW yesterday, but unfortunately, they told me that TI (not owned by Disney) told them that since they were such a new restaurant, they were not yet giving out their recipes :sad2:
Thanks for let us know. I'll update the Request List accordingly.

I hope this info is a worthy contribution to the thread......... ;)
:worship: :worship: We're lucky to have you participating on this thread! :thumbsup2 You always helpful information & thoughtful insights. Working through the recipes at times is a bit daunting. ;)

[piratesmate]

Today a couple from The Rainforest Café. (I'm assuming these are "legal" since they're actually on Disney property.)

= = = = = = = = = = = = = =
Rasta Pasta
Rainforest Café

8 oz bowtie pasta
1 tsp chopped garlic
2 Tbl olive oil
1 c chopped fresh spinach
1 broccoli florets
1 medium red pepper, roasted
1 c grilled chicken, sliced into ½" pieces
1 c prepared Alfredo sauce
1/8 c prepared basil pesto sauce
1 tsp Italian seasoning
2 Tbl shredded Parmesan cheese

Cook pasta according to package directions. Drain well and set aside. In a 10" sauté pan, sauté garlic in oil. Add spinach, broccoli, red pepper and grilled chicken. Toss to combine. Stir in Alfredo and pesto sauces. Simmer for 5 minutes. Reheat pasta if necessary. Pour pasta into bowl and top with vegetable/sauce mixture. Sprinkle with Italian seasoning and Parmesan cheese.


= = = = = = = = = = = = = =
Maya Pastalaya
Rainforest Café

Linguine noodles, cooked & drained
2 oz chicken tenders, cubed
16 to 20 medium shrimp, tails removed
2 oz cooked andouille sausage, sliced
2 oz green bell peppers, diced
2 oz red onions, sliced
2 oz Roma tomatoes, diced
¼ c chopped green onions
Cajun seasoning
Seafood stock

Creole Butter Sauce
½ c butter, softened
Worcestershire sauce
Minced garlic
Cayenne pepper
Black pepper
Thyme
Oregano
Kosher salt
Red pepper flakes

Place Worcestershire in blender and add remaining ingredients, except butter, for Creole Butter Sauce. Whip on low until combined. Add softened butter and mix for 2 minutes. Melt the Creole butter in a sauté pan and cook until browned. Add chicken and cook until ¼ done. Add the shrimp. Cook until ½ done. Add the vegetables and the sausage. Ladle in seafood stock around the outside of the pan avoiding washing the spices off the chicken and shrimp. Cook until heated through. Place in bowl, toss with linguine, and sprinkle with tomatoes and green onions. Dust with Cajun seasoning to taste.

= = = = = = = = = = = = = =
I couldn't find this one on any of the current menus, but they were serving it during our last visit.

COCONUT BREAD PUDDING
from The Rainforest Café
(Serves 6-8)

1 lb loaf of white bread, cut into 1" cubes
½ c sweetened shredded coconut
1/3 c dried apricots, julienne cut
30 oz Coco Lopez cream of coconut
2 c whole milk
1Tbl vanilla extract
6 eggs
1½ c sugar

For Garnish
Vanilla Ice Cream
Chocolate Shavings
Whipped Cream
Toasted Coconut
Powdered Sugar

Preheat oven to 350°F.
Line bottom of a 10 X 13 X 3 inch pan with half of the white bread. Evenly sprinkle half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist. Cover the foil and bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden. Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.

= = = = = = = = = = = = = =
Safari Soup
from The Rainforest Café
serves 4

1 Tbl olive oil
2 Tbl vegetable oil
1 lb Italian sausage - casing removed, lightly sauteed and drained
1 c partly cooked pasta - any shape
4 medium garlic cloves, crushed
1/3 c diced onions
1 c sliced carrots
½ c chopped celery
3 c diced eggplant - skinned (unless skins are very thin and tender)
16 c water
1 (28 oz.) can crushed tomatoes
1/3 c mixed dried beans (Romano, kidney, fava, pinto, cranberry, etc.)
1½ Tbl salt (to taste)
3 Tbl sugar (to taste)
1 tsp pepper
¾ tsp garlic powder
1 bay leaf
1 tsp basil
¼ tsp celery seed
2 Tbl minced fresh parsley
2 Tbl minced fresh coriander
¼ tsp dry chile pepper
2 Tbl balsamic vinegar

Lightly grease stock pot bottom to prevent beans from sticking. Brown sausage and drain. Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.

[Tatania]

I feel like I'm sleepwalking but I wanted to post a my reviews before I have head off to work. I love trying the Disney recipes we collect here, so when I give a dinner I tend to go all out, :rolleyes1 :guilty: which is why I'm pretty frazzled afterwards.

The " Mother's Day" dinner was for 10 and here's what I made:

Cocktails (I give folks a cocktail menu and not all of them get chosen):
People had: Sour Apple Chiller (p. 99) one of my all time favorite drinks and clearly a party favorite; Green Gator (below) - very popular and the most requested drink; and Mississippi Mudslide (below) - Creamy and delicious.

Apptizers: Chicken Drums Glazed with Samuel Adams Boston Lager (p. 36).
: Kalamata Olive Flatbread & Basic Flatbread (below)

The chicken sauce used 1 cup of garlic chili (the hot Chinese version, I assumed), and to say it was incendiary was an understatement. I was so worried about the final result that I scooted out and bought some backup ginger garlic chicken wings at Safeway. I needn't have worried, because the finished result was delicious. I used a different lager, which is fine, because you can't taste the beer at all. I used the Kraft blue cheese dressing as the basis for the dipping sauce - so if you can come out with a better dressing you get a better result.

The Flat Bread dough was unlike anything I had worked with before. It was very wet even after having been refrigerated overnight and left out during the day. There was no way you could roll it and move it, so I greased and sprinkled cornmeal on some cookie sheets and roll the dough flat right on the sheets. The texture was like thick cornmush. I would have made it thinner if I'd had more sheet space - but I didn't - so mine ended up a lot thicker than the photo and took longer to bake. I had studied the photo and clearly the olives are not added until the end. I added the boursin cheese and the olives in the last 10 minutes of baking and sprinkled the finished result with chopped watercress as micro greens are impossible to get. I think this has the potential to be very good if the dough can be spread thinner. It was still good but I felt the dough was a little thick. The recipe makes a LOT.


Salad: Salade de Chevre Chaud (p. 141) served with Sunflower Seed Bread (below)
The salad recipe uses the same old Chefs de France dressing recipe from Cooking with Mickey Volume 2 - which is good but not the best I've had from Disney. This is a salad with a lot of interesting ingredients and the warm goat cheese adds a nice touch - but it didn't get the raves I was hoping for so I probably wouldn't make it again.
The bread was delicious with loads of sunflower seeds in it.

Entree - Jiko: BBQ Braised Beef Short Ribs (p. 136)
- Sweet Potato Puree - Le Cellier (p. 72)
Garlic Sauteed Spinach (like Jiko)

This course delivered the knockout punch. The guests loved the braised short ribs - especially the sauce. I served up one short rib per plate and it sat on the sweet potato purée - just like at the restaurant. For the sauce I had put in organic Ethiopian coffee (instead of Kenyan), a high end BBQ sauce from Williams and Sonoma, beef broth, onions and garlic etc. Even though my roasting pan was securely covered, the uncovered parts of the ribs were turning black after 5 hours of roasting - despite the fact that I was also turning them around. I wonder if our chef can give some tips as to how to roast something for 7 hours and not have it turn black at the edges?
Watch the milk amount in the potato puree as minje ended up being very soft. It worked for this recipe because the pictures of the dish all show soft mashed potatoes under the meat.

Dessert: Crystal Palace Coconut Flan (page 140)
The guests could barely eat anything after this but they managed to down healthy portions of the coconut flan because it tasted so good. Mine ended up with a nice dense texture which may have come about because I accidentally used the Cream of Coconut instead of the Coconut milk. This is definitely one I'll make again.

I was meaning to take pictures of it all, but of course, in the heat of the moment I didn't! By next dinner party is next Monday night so I have to start planning my next Disney recipes now.

Green Gator Cocktail
House of Blues, Downtown Disney
Servings: 1

1 1/2 ounces Midori Melon Liqueur
1/2 ounce coconut rum
Pineapple juice

Mississippi Mudslide
House of Blues, Downtown Disney

1/2 oz. Stolichnaya vanilla vodka
1/2 oz. dark creme de cacao
1 oz. Baileys Irish Cream liqueuer

Fill a tall glass with ice, pour in alcohol, mix and enjoy

Fill a tall glass with ice, pour in alcohol, fill the rest of the way with pineapple juice, mix and enjoy! They serve the drink with a plastic glow-stick as a swizzle stick, which gives the drink an eerie, magical radiance.



http://i10.photobucket.com/albums/a101/klucas10/DSC06830.jpg
Kalamata Olive Flatbread & Basic Flatbread
Jiko, Animal Kingdom Lodge

3 ounces Kalamata olives, chopped
2 ounces Four Cheese Mix (Royalty) ( you'll need lots more for the dough recipe below)
1/2 ounce Boursin cheese, crumbled (same)
1/16 ounce kosher salt
1/16 ounce fresh ground black pepper
1/8 ounce olive oil
1/8 ounce Micro Greens (Garden Gourmet)
1 recipe of Millet Dough (below)

Method:
1. Spread olive oil, salt and pepper on dough.
2. Sprinkle four-cheese mixture on top of dough. Sprinkle Kalamata olives and crumble Boursin cheese on tope of the olives.
3. Bake in 400º oven for about 10 minutes until crispy and flaky.
4. Garnish with micro greens.

Millet Flatbread Dough

1 1/2 pounds high gluten flour
1 1/2 pounds millet flour
1/3 cup hulled millet
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon sugar
1 1/2 ( 3 cups) pounds water
1 teaspoon yeast

Method:
1. In a mixing bowl, take the yeast and add to water, mix.
2. In another mixing bowl, add all dry ingredients and mix well.
3. Slowly incorporate yeast and water liquid into mix and mix well.
4. Let all rest in the bowl, covered and refrigerated.
5. Portion, let the dough rest a little longer and use it as you need.
6. Bake in 400º oven for about 10 minutes or until flaky and crispy.


Sunflower Seed Bread
Garden Grill Restaurant, Land Pavilion – Epcot (From Chef Mike Bersell)

4 cups Bread Flour
1 1/2 cups Starter Dough (recipe below)
3/4 oz. Fresh Yeast
1 tablespoon Salt
1 1/2 tablespoons Granulated Sugar
1 1/2 cups Sunflower Seeds
1 1/2 cups Water

1. Mix everything together and knead dough until smooth texture and it
comes away from the mixing bowl clean.
2. Cover dough with cloth and let it rest for 30 minutes.
3. Scale dough pieces into desired weight and shape pieces into round
dough balls.
4. Proof the dough until it is double the size.
5. Place in hot oven (400°F) for approximately 15-20 minutes.
6. Let the bread cool before slicing.

Starter Dough
3/8 cup Water
1 cup Bread Flour
pinch of Fresh Yeast

Mix together all ingredients and rest overnight in refrigerator.


Tuscan Salad
Wine Country Trattoria, California Adventure, DL
1 serving

Handful of mixed greens or mesclun mix
1 oz. black sliced olives
1 oz. diced red bell peppers
1 oz. diced celery
1 oz. white beans
2 ea. sliced beets (not pickled)
2 ea. whole pepperoncinis
3 ea. tomato wedges

Top with grated mozzarella, a few pieces of sliced salami and croutons. Guests are given a choice of 4 dressings - Italian, Blue Cheese, Ranch or Oil & Vinegar - and all are commercial dressings.

[NNJDizAngel]

The second time was the charm! I heard back from Cynthia Wu from the Nine Dragons resturant at the China Pavilion in Epcot. The yeild is one serving, but it looks easy enough to double, or triple. I can't wait to try it out!!!

Spicy Beef in Sichuan Broth
Ingredients:

10 oz beef, sliced
10 peppercorns
8 dried Sichuan pepper
2 oz Shanghai bokchoy (blanched)
1 tablespoon chopped garlic
1 tablespoon chopped scallion
2 tablespoon cooking oil
1 tablespoon Chinese cooking wine
1 cup water or chicken broth
3 to 4 tablespoon soy sauce (to taste)

Beef marinade
White pepper to taste
Salt to taste
1 tablespoon corm starch
1 tablespoon water


Method of Preparation

1. Slice beef. Add in marinade. Put aside.

2. Heat 2 tablespoons of cooking oil in a frying pan over medium high heat. Stir in peppercorn. Stir fry peppercorn for about a minute or until fragrant. Discard peppercorn. Keep fragrant oil in frying pan.

3. Stir in dried Sichuan pepper. Stir fry dried peppers until brown in color. Remove and put aside dried pepper.

4. With oil still in the frying pan, stir in chopped garlic and chili paste. Stir fry until fragrant. Add cooking wine, then water. Cook broth to a boil. Add soy sauce and a dash of white pepper.

5. Quickly stir in sliced beef. Once beef is cooked, add blanched Shanghai bokchoy. Dish up.

6. Top cooked beef and broth mixture with browned Sichuan pepper.

7. Served immediately with steamed rice.

[Tatania]

On another thread tonight, I saw a pic of the Ooey Gooey Toffee Cake from LTT. It looks so yummy! I have searched for the recipe yet have come up empty handed. Does anyone have the recipe?! :goodvibes


http://i293.photobucket.com/albums/mm41/alan_renfroe/DSC00522.jpg

Ooey Gooey Toffee Cake
Liberty Tree Tavern, MK, WDW

Cake Bottom
1 box yellow cake mix
1 egg
1/2 cup (1 stick) butter

Mix ingredients and put an greased 13" by 9" baking pan.

Cake Filling
8 ounces cream cheese
3 ounces eggs
1 teaspoon vanilla extract
1/4 cup butter
1 cup semi-sweet chocolate chips
1 cup Heath Bar pieces
1 pound powdered sugar

Put cream cheese in the mixer. Slowly add eggs and vanilla. Add butter and mix well. Add powdered sugar; then add the chocolate chips and the Heath Bar pieces. Just mix but DO NOT OVER MIX. Pour on top of the Ooey Gooey Toffee Cake Bottom in the pan. Bake at 325°F for 35 min. and check for doneness.


Roasted Garlic & Buttermilk Dressing
Liberty Tree Tavern, MK, WDW
Yield: 3 cups

2 Cups Mayonnaise
¾ Cup Buttermilk
1 whole bulb Garlic (roasted)
¼ cup Red wine Vinegar
1 Fresh Lemon
Kosher Salt, to taste
Ground Black Pepper, to taste
12 Tbsp. minced Fresh parsley

Method: Roast the Garlic in a 300ºF oven until soft and golden brown. Once cool mix the Garlic and buttermilk together with a food processor until the mixture is smooth then mix together the remaining ingredients.

Fruit and Low- Fat Vanilla Yogurt Parfait
Blue Ribbon Bakery, Disneyland
1 serving

½ cup *Yoplait Low-Fat Very Vanilla Yogurt
½ banana, sliced
½ cup fresh blueberries
¼ cup strawberries, sliced, optional
½ cup Plain granola (the flavor of the granola shouldn’t clash with the yogurt so don’t use a flavored version)

Using a parfait dish, Place 1/3 of the granola on the bottom of the glass. Layer with 1/3 of the yogurt and then top it with 1/3 of the fruit. Repeat this layering twice. Tastes best when served chilled. Even 30" in the fridge is good.
* Yoplait French Vanilla is used for the high calorie version




Spicy Beef in Sichuan Broth
I'm so happy for you that the recipe was sent by Nine Dragons. Persistence often pays off, LOL. However, one of the places that has never replied is the Joy of Tea where I was hoping to get the Mango Tea Slushie.
The Concourse Steakhouse is closing very soon so if anyone is going there, this is the last chance to get recipes.

[aheape1979]

Yum-O! Thanks!:banana:

[kitkat324]

Today I heard back from Epcot about the Cheesecake at the Coral Reef!:cool1:
The BAVARIAN CHEESECAKE recipe that can be found on page 144 of this thread is the recipe that was used at the Coral Reef (thats what was sent to me) and they also sent the recipe for the berry sauce topping that the Coral Reef serves with it (when we had it, it wasn't poured over the cake just sitting in the bowl under the chessecake).

Berry Compote for Cheesecake
Coral Reef


INGREDIENTS
Blackberries (frozen)1 cup
Raspberries (frozen)1 cup
Strawberries (frozen)2 cup
Blueberries (frozen)1 cup
Sugar (granulated) 1 cup.
Water 1 cup.
Gelatin Powder 1 tea spoon
Corn starch 2 tea spoons



METHOD
Simmer strawberries with sugar and half of the water until slightly thickened. Then dissolve the gelatin in ¼ cup of cold water and set aside. Add the cornstarch to the remaining water and dissolve. Slowly pour in the cornstarch to the fruit mixture, then fold in the rest of the berries and simmer for few minutes more. Take it off the stove and add the dissolved gelatin . Stir gently. Cool the compote before portioning it into glasses. Chill and serve.
This compote is best served topped with good Vanilla sauce. Enjoy

[Sammy]

Well I can't believe I just found out this thread existed....and I've been on the DIS boards for years!! I'm so excited to find all these recipes, especially the Kona sticky wings. I have a question about the order of the recipe though: The directions say to deep fry them, but it also gives directions for poaching liquid. Do I poach them first,then fry them just to crisp them up? Then, drench them in the wing sauce to serve?

I'm also trying to locate the recipe for the sweet bread that Kona serves at dinner with the macadamia butter. I see a recipe for the dinner bread at Ohana, but I don't think it's the same thing....??

Thanks for any help...looking forward to trying many more Disney recipes!

Sammy

[apostolic4life]

Well I can't believe I just found out this thread existed....and I've been on the DIS boards for years!! I'm so excited to find all these recipes, especially the Kona sticky wings. I have a question about the order of the recipe though: The directions say to deep fry them, but it also gives directions for poaching liquid. Do I poach them first,then fry them just to crisp them up? Then, drench them in the wing sauce to serve?


The poaching is done for two reasons: 1. often restaurants will poach or par-boil chicken before deep frying to ensure completely cooked meat 2. poaching liquid will impart flavor through the meat which will add to the flavor of the end product. The poaching here is probably used to ensure complete cooking since the meat found in a wing is often adequately flavored by the sauce applied to it.

Hope this helps!



:thumbsup2

[Tatania]

Berry Compote for Cheesecake Coral Reef

Thanks so much for posting this recipe. At least they're writing back to somebody :banana:


Well I can't believe I just found out this thread existed....and I've been on the DIS boards for years!! I'm so excited to find all these recipes, especially the Kona sticky wings.
I'm also trying to locate the recipe for the sweet bread that Kona serves at dinner with the macadamia butter. I see a recipe for the dinner bread at Ohana, but I don't think it's the same thing....??

Thanks for any help...looking forward to trying many more Disney recipes!

Sammy

I'm just as excited to find another Disney recipe fan. I loved that sweet bread with the Macadamia butter as well and got in touch with one of the managers at the Polynesian in the hopes of getting the bread recipe. He wrote me that he had forwarded my request to the kitchen and that they'd get back to me. This was months ago and they never did. Do you think you could send in a request and see if you have better luck?

I made several Disney recipes this week including some for dinner party tonight. It's very late and I'm tired (almost 4 am) but I'll write a very quick review.
Dijon Rubbed Beef Tenderloin (DCL) - basic garlic and mustard rub but works well.
Balsamic Smothered Mushrooms (page 143). These are part of the Grilled Pork Tenderloin dish at the California Grill with the idea being that the balsamic sauce gets ladled over the polenta. On its own there is too much sauce for the mushrooms and unless you're using a fabulous balsamic vinegar, I'd definitely use less as it's a little heavy on the vinegar taste.
Curried Butternut Squash Soup & Samosa's with Tamarind Chutney (Food and Wine Festival 2007, India) - These 2 recipes from the Food and Wine Festival cookbook were part of an Indian menu made for a dinner party and they were very successful starters. The soup was absolutely delicious with a slightly sweet taste and a smooth, silky texture. The samosas didn't have the crispy texture of the deep-fried ones but I prefer them baked because I don't like wasting oil and calories in deep frying unless it's absolutely necessary. The recipe wasn't strictly authentic in any case because it used phyllo rubbed with oil for the pastry casing - something no self-respecting Indian cook would ever use. Having said that this was a popular dish and they vanished as quickly as they were put on the table. The Tamarind Chutney had everyone asking for the recipe as it's a complex flavor of cumin, black mustard and sesame seeds with dates and tamarind. I can transcribe the recipes later this week if anyone is interested and thinks they might like to make this.
Alfajores de Lúcuma (page 138) I mail ordered the Lúcuma puree from Peru and used Dulce de Leche from Argentina. Having good Lúcuma puree it is important and I think fresh would have been the best. This is a very rich dessert - tasting a little like puréed figs mixed with cream and Dulce de Leche. I liked it but wouldn't rush to make it again.


Cornmeal Cake with Peaches
Spoodles Restaurant (CHEF Bart Hosmer)
Prep: 25 min Bake: 30 min

Cake
4 large eggs, whites and yolks separated
3/4 cup granulated sugar
1 1/2 tsp each freshly grated lemon and orange peel
2 Tbsp orange juice
1 1/2 tsp vanilla extract
3/4 cup all purpose flour
1/4 cup yellow or white cornmeal
3/4 cup raspberry jam (or your favorite jam or jelly)
4 cups sliced fresh peaches
2 Tbsp sugar
1 tsp lemon juice
Garnish: confectioners' sugar

1 . Heat oven to 350'F. Lightly grease an 8 x 2-in. round cake pan. Line bottom with waxed paper. Grease paper.
2. Cake: Beat egg whites in a large bowl with mixer on medium speed until foamy. Increase speed to high, gradually add 1/4 cup of the sugar and beat until stiff peaks form when beaters are lifted.
3. Beat yolks in a medium bowl with mixer on high speed (no need to wash beaters), gradually adding remaining 1/2 cup sugar. Beat until thick, lighter in color and doubled in volumes Beat in grated peels, orange juice and vanilla.
4. Gently fold yolk mixture into whites, then fold in flour and cornmeal just until blended. Spread batter evenly in prepared pan.
5. Bake 25 to 30 minutes until golden brown and pick inserted near center carries out clean. Cool completely in pan on a retire rack. Invert onto rack peel off paper, and place right side up on serving plate. Split into 2 layers. Remove top layer; spread jam to within 1/2 in. of edge of bottom layer; replace top.
6. About 30 minutes before serving: Mix peaches, sugar and lemon juice in a bowl. Leave at room temperature. Dust cake with confectioners' sugar stirred through a strainer. Serve with the peaches.




Grilled Salmon, Balsamic Onions And Polenta
Flying Fish Café, (Chef John State)

4 salmon fillets (5 oz. each)
I Tbs. olive oil
1/4 tsp. each salt and freshly ground pepper

Balsamic Onions
2 large red onions, each cut into
8 wedges with root end and skin attached
3 Tbs. balsamic vinegar
1/4 tsp. each salt and freshly ground
black pepper
2 tsp. honey
2 thyme sprigs
1 roll (24 oz) heat and serve polenta, sliced in 12 rounds (often in the produce section)
Nonstick cooking spray

1. Heat barbecue grill, ridged grill pan or broiler. Have ready two 12 in. long pieces heavy duty foil. Rub salmon with the oil; sprinkle with salt and pepper.
2. Balsamic Onions: Turn up edges of both pieces foil. Place ingredients near I end of each sheet. Fold other half of foil over onion filling. Fold edges over tightly to prevent leaks. Grill or broil 10 minutes, turn over and cook 5 to I 0 minutes longer until onions are tender when packets are pierced. Open carefully; discard onion skins and thyme.
3. Spray polenta slices with cooking spray; grill or broil 3 minutes per side.
4. Grill or broil salmon (see Tip) 4 to 5 minutes per side until opaque in center. Serve with the onions and polenta.

Cooks Note: If you can't fit everything on your grill at once, grill the onions and polenta first and keep warm on a covered serving platter, then grill the salmon.



Butterscotch Flan with Napoleons, Banana-Caramel Sauce and Rum Cream
Flying Fish Café (Chef John State)
Prep. 45 min Bake: I hr 25 min Cool: 45 min Chill: At least 3 hr

Butterscotch Flan
2 1/4 cups heavy (whipping) cream
1/2 cup butterscotch chips
1/3 cup sugar
2 Tbsp dark rum
Yolks from 6 large eggs
1 box (I7 1/4 oz) frozen puff pastry, thawed

Rum Cream
3/4 CUP heavy (whipping) cream
2 Tbsp each sugar and dark rum

Banana-Caramel Sauce
10 oz commercial caramel sauce or topping
6 bananas, peeled and sliced

1. Place oven rack in middle of oven. Heat to 300'F. Have ready a 9 x 5-in. oven roof glass loaf pan, a large roasting pan, 2 large cookie sheets and a 31/2 x 21/2-in. Mickey Mouse cookie cutter (see Tip and Notes).
2. Butterscotch Flan: Bring 1 3/4 cups of the heavy cream, the butterscotch chips, sugar and rum to a simmer in a medium saucepan, stirring until chips are melted.
3. Whisk yolks and remaining 1/2 cup cream
in a large bowl until blended. Whisk in about 1 cup hot butterscotch mixture. Then whisk yolk mixture back into saucepan. Stir over medium-low heat, scraping bottom of saucepan, 3 to 5 minutes or just until mixture starts to thicken on bottom (don't let it boil; it will curdle). Pour into loaf pan.
4. Put roasting pan on middle oven rack; set loaf pan in center. Add hot water to roasting pan to come 2/3 up sides of loaf pan.
5. Bake 1 hour 15 minutes or until a knife inserted in center of flan comes
almost. clean. Remove loaf pan to a then with plastic wrap. Refrigerate 3 until cold.
6. Heat oven to 400F. Unfold puff pastry and cut out 8 Mickey Mouse heads from each sheet. Place on ungreased cookie sheets.
7. Bake 10 minutes or until puffed and golden brown. With a spatula, remove immediately to a wire rack to cool.
8. Just before serving: Beat Rum Cream ingredients in a small bowl with mixer on medium speed until soft peaks form.
9. Banana-Caramel Sauce. Bring caramel to a simmer in a large skillet. Add-bananas; heat through. Remove skillet from beat.
10. To assemble: Cut flan in 8 portions. To remove from pan, lightly coat a broad spatula with nonstick spray, slide under
and lift out. Place 1 portion on each dessert plate. Top with 1 Mickey pastry, the bananas, a dollop of Rum Cream, then another Mickey.
Serve immediately. Serves 8.
NOTE I The Mickey cookie cutter may be found in stores selling Wilton cake decorating supplies. For the store nearest you or to order, call Wilton Enterprises at 630- 963-7100 ext. 320.
NOTE 2 To prepare pastry without a Mickey cutter, thaw any I sheet of puff pastry. With a ruler and sharp knife, cut sheet in half lengthwise, then crosswise in quarters making eight 21/2-in. squares. Bake and cool as directed. Split squares in half. Place boftom half on flan, top with bananas, top of pastry and Rum Cream.


Meatball Kebobs
Restaurant Marrakesh, Epcot

I lb lean ground beef or lamb
3/4 cup chicken broth
1/2 cup plain dry
bread crumbs
1/2 cup finely
chopped onion
1/3 cup each chopped cilantro and parsley
I Tbs. paprika
I tsp. each ground cumin, salt and pepper

1. Mix ingredients until very well blended. Form into 12 balls. Thread 3 on each of four 12 in. Iong skewers (see Tip).
2. Grill or broil 5 minutes per side or until cooked through and a thermometer inserted in centers registers 160'F.



Shrimp With Linguine
Narcoossee's Restaurant (Chef Anette Grecchi –Gray)
Prep: 25 min Cook: 8 min

1 lb linguine pasta
2 Tbs. extra virgin olive oil
I lb medium shrimp, peeled and deveined
2 tsp. chopped garlic
I tsp. each salt and pepper
I cup chicken broth
1/2 tsp. crushed red pepper optional
I Tsp. freshly grated lemon peel
1/4 CUP fresh lemon juice
1/2 cup chopped Italian parsley
1/3 cup grated Parmesan cheese
Garnish: lemon slices and parsley sprigs

I . Cook pasta according to package directions. Drain well.
2. While pasta cooks, heat I Tbs. of the oil in a large skillet over medium high heat. Add shrimp, garlic and 1/2 tsp. each of the salt and pepper. Sauté 2 minutes or until shrimp are barely pink. Add broth and crushed pepper, if using. Increase heat to high and cook I minute or until shrimp are cooked through. Stir in lemon peel and juice.
3. Put pasta in a serving bowl, add remaining Tbs. oil and 1/2 tsp. each salt and pepper; toss to coat. Add shrimp mixture, parsley and cheese. Toss to mix. Garnish with lemon and parsley.


Grilled Pork Chops with Shiitake Mushrooms and Port Wine Sauce
Yachtsman Steakhouse (Chef Roger Hill)

Four 3/4 in. thick center cut or loin park chops (about 10 oz each)
1 tsp. each salt and pepper
1 Tbs. butter
12 oz shiitake mushrooms sliced
2 bags (I0 oz each) fresh spinach

Port Wine Sauce
1 tsp. plus I Tbs. cold butter
1/4 cup minced sweet onion
1/2 cup each balsamic vinegar and port wine

1. Heat barbecue grill, ridged grill pan or broiler. Season chops with 114 tsp. each of the salt and pepper.
2. Grill or broil chops, 10 to 15 minutes, turning over once, until barely pink when cut near the bone.
3. While chops cook, heat butter in a late skillet over medium high heat. Add mushrooms and sauté about 5 minutes. Add spinach, a handful or two at a time, and stir just until wilted. Season with remaining 3/4 tsp. each salt and pepper. Set aside until chops are done.
4. Port Wine Sauce: Melt the I tsp. butter in a medium saucepan. Add onion and sauté until translucent. Add vinegar and simmer until syrupy, about 6 minutes. Add wine and simmer until reduced by about half. Remove from heat; swirl in remaining I Tbs. butter. Pour into a sauce boat.

Grand Floridian Cafe Mango Chicken
Grand Floridian Cafe (Chef Dan Kniola)
Serves 8
Prep: 30 min; Marinate- At least 2 hr; Bake.- 55 min

MARINADE
I cup orange juice
1/2 cup frozen pineapple juice concentrate
2 Tbs. fresh lime juice
I Tbs. coarsely ground black pepper
2 tsp. salt
I tsp. minced garlic
2 broiler fryer chickens (about 3 lb each), quartered

MANGO SAUCE
2 cups fresh mango chunks
3/4 cup ketchup
1/2 cup chopped onion
1/4 cup packed brown sugar
I Tbs. Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. each ground cinnamon and cumin
Garnish - lime wedges

1. Mix Marinade ingredients in a jumbo zip lock bag. Add chicken, seal and refrigerate at least 2 hours or up to 12, turning over bag 2 or 3 times.
2. Heat oven to 375'F. Line a large jelly- roll pan with aluminum foil (for easy cleanup). Arrange chicken in pan; discard the marinade.
3. Bake 45 to 55 minutes or until juices run clear when legs are pierced and a meat thermometer inserted in thickest part of a leg not touching bone, registers 170'F.
4. Meanwhile puree Sauce ingredients in a food processor. Pour into a saucepan and simmer 30 minutes. Spoon over chicken; garnish with lime.
Cooks Note: Serve with French fries and cut-up fresh fruit such as mango, kiwi and strawberries.

[piratesmate]

Sorry I've been MIA. It's been a busy week!

Reviews of things I've made this week:
Boma's Flank Steak Marinade (version 2 on page 8) Excellent as always! :thumbsup2 I've tried using ground ginger when I ran out of fresh & ended up with a more paste-like consistency. It's still good, but you really can't beat the flavor of fresh ginger root! If you end up with more than you'll use, I recently tried freezing it per Rachel Ray. No more waste and the flavor & consistency was fine. :thumbsup2 Just peel it first, then cut into 1 inch pieces & pop into a plastic bag.
Boma's Cured Pork Loin (page 130) I skipped the Coconut Curry Sauce this time. It's still good without it - not too dry and I think the flavors of the spices stands out more. The smell of the cinnamon almost drove DD crazy waiting for it to be done! ;)
Polynesian's Citrus Rice (recipe below) DD wasn't thrilled with this. She didn't care for the citrus peel, although I have to admit I used dried zest I get from the spice store. Because it was dried, I added it to the water when I boiled the rice. DH & I really, really liked it - even with the dried zest. I'm going to try it again and do it properly. ;) (I'll just keep a serving aside for DD without the zest.) DH gets tired of rice pilaf all the time. Oh - and I didn't do the last step of baking it in a buttered casserole.

I'm also trying to locate the recipe for the sweet bread that Kona serves at dinner with the macadamia butter. I see a recipe for the dinner bread at Ohana, but I don't think it's the same thing....??

I've updated the lists through this post. Thanks everyone for adding recipes, reviews & assistance! And it's nice to see some new posters too! :teeth:

Here are a few recipes from the Polynesian that I've collected over the years.
= = = = = = = = = = =
Asian Deli Sandwich
from Kona Café, Polynesian
Yield: 1 ea

1 Tbl Mayonnaise
¼ c Cucumber, thinly sliced
1/8 c Red Onions, thinly sliced
¼ c Carrots, shredded
½ tsp Rice wine vinegar
1 oz Hard Salami, sliced thin
2 oz Ham, sliced thin
2 oz Turkey, sliced thin
½ tsp Cilantro
1 oz Sugar
1 ea Sub Roll*

1. Combine sugar, mayonnaise and rice wine vinegar.
2. Spread mixture on the roll and sprinkle with cilantro.
3. Layer on the cucumbers, onion, and carrots.
4. Layer on the deli meats and enjoy.
*For the roll we suggest using King Hawaiian Bread, which is available in most grocery stores nationwide. You may also use Cuban Sweet bread with this.

= = = = = = = = = = =
ASIAN NOODLE BOWL
from Kona Café, Polynesian
It's a 2 part recipe. One is the actual Asian Noodle Bowl and the other is the beef broth recipe if you feel like making beef broth from scratch.

ASIAN NOODLE BOWL
Yield: 1 Portion

18 oz Beef broth
3 oz Rice Noodles after soaking
1 oz Sugar snap peas
1 oz Carrots
1 oz Bean Sprouts, fresh
0.5 oz Onions, sliced
2 ea Lime wedges
4 oz Beef strip loin
½ oz Fresh mint
½ oz Fresh cilantro
½ oz Fresh basil
½ oz Garlic chili paste (sambal oelek will do too)

If Shrimp (remove beef and add 31-35 Shrimp (3.5 oz)

If Chicken (remove beef and add 4 oz Chicken Breast sliced into thin strips

1. For chicken and shrimp: add to wok with carrots and snap peas, add small amount of broth, poach until almost cooked through, then add bean sprouts, bring back to boil.
2. For beef: add carrots and snap peas to broth, heat until almost cooked through, then add bean sprouts and bring back to boil.
3. Heat noodles in warm water bath, place in bottom of bowl.
4. For beef: add sliced raw beef to noodles, then add broth with vegetables
5. For chicken and shrimp: add broth with vegetables and chicken/shrimp to noodles.
6. Garnish with sliced raw onions mixed with chopped cilantro, place limes on rim of bowl, and garnish with mint and basil.

Bui Broth (Obviously commercial kitchen amounts ;))
Yield: 16 gallons

8 oz Star Anise
4 lb Spanish onion, chopped
40 lb Beef scraps
3 oz Black peppercorns
3 oz Coriander seeds
3 oz Whole garlic cloves
3 lb Kosher salt
3 lb Granulated sugar
3 oz Cinnamon sticks
1.2 Tbl Fish sauce
25 gal Water

1. Wash anise and cinnamon.
2. Add to kettle with beef scraps, water, onions, garlic, peppercorns and coriander. Bring to a slow simmer, do not boil.
3. Simmer for 2 hours, do not boil.
4. Skim to keep broth clear, add fish sauce, sugar, and mix well.
5. Strain, bag and chill

[I copied this note from someone who had made this: "I've made this soup with regular beef broth out of a can added with the fish sauce, sugar, and star anise and it came out pretty close."]

= = = = = = = = = = =
Blackened Mahi Sandwich
from Kona Café, Polynesian
Yield: 1 serving

1 Mahi filet (6 oz)
1 Hamburger bun
1½ oz Cool down sauce (recipe below)
1 oz Green leaf lettuce
½ oz Blackening spice
6 oz French fries
1 Slice Tomato

1. Rub filet with oil and then coat well with blackening seasoning.
2. Sear on very hot iron skillet.
3. Put cool down sauce on bottom of bun.
4. Put fish on bun and garnish with lettuce and tomato.

Cool Down Sauce
Yield: serves 10

¾ c Mayonnaise
1/3 oz Capers
1/8 oz Cilantro
3/8 oz Anchovy filets
1/8 oz Frozen lemon juice
1/8 oz Dry mustard
To taste Salt and pepper

Puree everything in blender or robot coupe until mixed well.
Add mayo and continue until mixed well.

= = = = = = = = = = =
Buttermilk Coconut dressing
from Coral Isle Café, Polynesian

1 c oil,
½ tsp salt
¾ c sugar
2 c sour cream
1 c red wine vinegar
2 c mayonnaise
6 c buttermilk
6 oz coconut cream
1 tsp black pepper

In a blender or food processor, with a steel blade, combine all ingredients and blend well. Refrigerate.

= = = = = = = = = = =
Chicken A La Reine Soup
Coral Isle Café, Polynesian

¼ c margarine
1 c finely diced onion
1 c finely diced celery
1 c finely diced carrots
1/3 c all-purpose flour
2 qt chicken broth (8 cups)
1/3 c finely diced green pepper
1/3 c finely diced red pepper or pimiento
1 c cooked rice
1 c finely diced cooked chicken breast
1 c half and half, heated
to taste Salt and white pepper

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

= = = = = = = = = = =
Citrus Rice
Polynesian

1 1/3 c water
½ tsp Salt
7 Tbl butter, divided
1 1/3 c pre-cooked rice
2/3 c chopped celery
1/3 c chopped Spanish onion
3 Tbl chopped orange peel
1½ Tbl chopped lemon peel
1/3 c orange juice
3 Tbl chicken broth
to taste Salt and white pepper

Bring water, salt and 2 tsp. butter to a boil. Stir in rice. Cover and remove from heat. At the end of 5 min., fluff with a fork. Set aside.

Heat remaining butter in a 9" skillet. Add celery, onion, orange and lemon peels and mix in rice. Sauté for 7 minutes. Add orange juice and chicken broth and season to taste. Spoon into a 1-quart buttered casserole and bake at 350 deg. F for 15 min.

[RMAMom]

I have spent the last two days going through this thread and printing recipes to try. I am only on page 60 but I plan to keep going until I have read every post.

I checked the index and I don't see the dish I am looking for. We had dinner at Chef Mickey's in Oct and my DD really enjoyed a dish there. I don't know the name of it but it was like a chicken potpie. It had chicken potatoes and other veggies. I'm sorry that isn't much help. If anyone has any idea I would appreciate the help.

[piratesmate]

Thanks for joining us here! We always enjoy hearing from new people. :cheer2:

I've added your request to our list also found in the index thread at: http://www.disboards.com/showthread.php?t=1777635 (See post #5)

I did a quick check & think what you're looking for is called "Roasted Turkey Pot Pie". The menu listing for Chef Mickey's here on The DIS shows it under the "Chef's Buffet Specials" section. Have you tried requesting the recipe? There are addresses listed in post 4 of the index thread.

[piratesmate]

Does anyone have the recipe for onion soup served at WL's Artist Point? They haven't served it in probably 6 or 7 years and I miss it.

TIA
The "What Disney Recipes Have You Tried?" thread has been moved to the Cooking forum. I saw this request over there & was hoping that someone might have this recipe in one of the older Disney Cookbooks. Anyone?

[Tatania]

The "What Disney Recipes Have You Tried?" thread has been moved to the Cooking forum. I saw this request over there & was hoping that someone might have this recipe in one of the older Disney Cookbooks. Anyone?

White Onion Soup
Artist Point (Chef Robert Adams) from Cooking with Mickey 1998
Serves 4; makes about 3 1/4 cups

1/4 cup ( 1/2 stick) butter
3 medium-sized white onions, cut into 1/4" dice
2 cups low sodium chicken broth or stock, preferably homemade
1/2 teaspoon salt, or to taste
A pinch freshly ground white pepper
1/2 cup sour cream
Snipped fresh chives or chopped fresh parsley for garnish

1. In a 4 to 5 quart Dutch oven, melt the butter over low heat. Add the onions and cook, stirring frequently, for 45 minutes; do not let the onions brown.
2. In a food processor, purée the onions until smooth.
3. Return the onions to the Dutch oven and whisk in the chicken broth, salt, and pepper.
4. Remove 2 cups of the onion mixture to a bowl and whisk in the sour cream.
5. Whisking constantly, return the sour cream mixture to the soup and heat through; do not let the soup boil.
6. Serve the soup hot, garnished with snipped fresh chives.

Cooks Note: if you prefer, toast a slice of French or Italian bread, melt some Pecorino Romano cheese on top, and sprinkle with chives and place it in the soup as a garnish.

[sasmmb]

Hi, Tatiana requested that I post my modified recipe for Boma's Cocomisu. The original has so many ingredients that are difficult to find, so with much trial and trial (all yummy though!), here is what worked for me. Bon Apetit!

Ingredients:
Ingredients for PART 1:
1 cup Sugar
2 cups Water
1 cup shredded coconut
1/4 can Coco Lopez (found in the Mexican aisle of the supermarket, or liquor stores. If you can't find it try 1/2 cup sweetened condensed milk with 2 tablespoons coconut extract. Doesn't work quite as well though)
1/2 cup milk (skim is fine)
1 cup Kahlua Liquor

30 pieces Ladyfingers (do NOT use any from Trader Joes, not soft enough)

Ingredients for PART 2:
2 envelopes powdered Gelatin
2 TBLS cold water
1 cup shredded coconut
1/4 can Coco Lopez (found in the Mexican aisle of the supermarket, or liquor stores. If you can't find it try 1/2 cup sweetened condensed milk with 2 tablespoons coconut extract. Doesn't work quite as well though)
1/2 cup milk (skim is fine)

Ingredients for PART 3:
3 pounds Mascarpone Cheese
1 pound Powder Sugar
8 each Egg Yolks
½ can Coco Lopez
1 quart Heavy Cream
1 cup Toasted Coconut


Method:
Part 1
1. Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix shredded coconut, 1/4 can coco lopez, and 1/2 cup skim milk together. Mix this with the sugar water and Kahlua.

2. Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.

Part 2
3. Sprinkle gelatin over cold water until soft.
4. Make another batch of shredded coconut, 1/4 can coco lopez, and 1/2 cup skim milk together. Place gelatin and this mixture in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.

Part 3
5. Boil water. Once the water boils carefully add eggs and cook for 5 minutes. Remove eggs and immediately crack open and remove egg yolks into a small bowl. Discard whites. This helps kill bacteria while not cooking the yolks.

6. In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick.

7. Temper some of this mixture in step 4 and put it back with the rest of the mixture from step 4.

8. Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.

9. Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling.

10. Place another layer of ladyfingers, then ladle another layer of filling.

11. Smooth the top with a spatula, and then sprinkle the top with toasted coconut.
Note: I usually end up with lots of extra filling from Step 7. This freezes well. You can probably cut down and adjust the ingredients needed in step 7.
Enjoy and let me know how it turns out!

[colleen costello]

Yield: 8 Servings

2 chicken breasts, cooked and diced
1 pound russet potatoes, cooked and diced
2 cups frozen corn kernels
1/8 cup diced onion
1/8 cup diced red pepper
1 cup heavy cream (I usually buy the one that says "whipping")
1 cup milk
2 tsp sugar
2 t hot saYiuce (I don't like this and skip it)
1/8 cup fresh parsley
1 chicken bouillon cube dissolved in 1 cup water

Bring chicken stock to a boil.
Add milk, cream, chicken, potatoes, peppers, onion, corn and sugar.
Add parsley and hot sauce and simmer for 5 minutes
Serve hot.

*I always double this as it is SO good. It's a hit at pitch-ins! Red pepper is expensive so I cut one up into chunks and freeze the chunks in baggies so I have it on hand when I make the recipe next time.

[Sammy]

I'm just as excited to find another Disney recipe fan. I loved that sweet bread with the Macadamia butter as well and got in touch with one of the managers at the Polynesian in the hopes of getting the bread recipe. He wrote me that he had forwarded my request to the kitchen and that they'd get back to me. This was months ago and they never did. Do you think you could send in a request and see if you have better luck?

:thumbsup2 I'll see what I can do!

Sammy

[Tatania]

Hi, Tatiana requested that I post my modified recipe for Boma's Cocomisu. The original has so many ingredients that are difficult to find, so with much trial and trial (all yummy though!), here is what worked for me. Bon Apetit!



I'm crazy about all things coconut and have really wanted to try this but the coconut puree had me stalled. Thanks SO much for this and the Boma recipe. Can't wait to try it. :cool1:

[Tatania]

Magical Kingdoms web site (http://www.********************/) had some recipes from Tusker House that I hadn't seen before.

Banana-Cinnamon Bread Pudding with Vanilla Sauce
Tusker House, Animal Kingdom

14 ounces Cinnamon Bread
12 ounces Milk
8 ounces Liquid Eggs
4 ounces Brown Sugar
4 ounces White Sugar
10 each Ripe Bananas
1 tablespoon Cinnamon
1 tablespoon Vanilla
¼ teaspoon Nutmeg
4 ounces Raisins
4 ounces Pecans
2 ounces Butter Blend
3 ounces Sanding Sugar

Dice cinnamon bread into 1 inch squares and place into a 12 inch round pan.
In a large bowl, mix the other ingredients except for the bananas, sanding sugar and butter. Mash up 6 bananas and add them to the egg mixture. Slice up the remaining bananas and add them to the panned cinnamon bread. Pour the egg mixture over the bread/sliced bananas and let stand for about 20 to 30 minutes. Bake at 325 degrees for about 25 minutes. Brush the top with the butter blend and dust with the sanding sugar.
Serve warm with vanilla sauce. (recipe follows)

Vanilla Sauce
4 ½ teaspoon Butter Blend
4 ½ teaspoon Flour
¾ cup Sugar
1/8 teaspoon Salt
1 ¼ cup Milk
1 cup Whipping Cream
1 each Egg, Beaten
½ tablespoon Vanilla Paste
On medium heat melt butter in a small sauce pan, add flour and cook for about 5 minutes stirring continuously. In a small mixing bowl mix together the remaining ingredients. Add this to the flour and butter stirring with a whisk until the mixture thickens (about 5 to 8 minutes.) Serve warm or chilled.



Curried Rice Salad
Tusker House, Animal Kingdom

1 pound Basmati Rice
24 ounces Water
¼ ounce Kosher Salt
2 each Cinnamon Sticks
½ ounce Curry Powder
1 ounce Olive Oil
½ each Lemon
4 seeds Cardamom
8 ounces Onions diced ¾ inch and Roasted
2 grams Ground Black Pepper
4 ounce Golden Raisins
4 ounce Curry Chermoula Vinaigrette (below)
Rinse rice under cold water until water runs clear, approximately 20 minutes. Put drained rice in rice cooker, cover with water, and add salt, cinnamon, lemon, curry powder and oil; turn on. Stir every 10 minutes until done. Remove from heat and chill. Add onions, raisins, vinaigrette and salt & pepper if needed.

Chermoula Vinaigrette
8 ounces Safflower Oil
4 ounces Lemon Juice
4 ounces Chermoula (ingredients below)
¼ ounce Curry Powder
¼ ounce Minced Garlic
½ ounce Red Curry Paste

Chermoula
1 cup Fresh Cilantro
4 clove Garlic -- peeled
2 tablespoons Vinegar
1 x Juice of 1 Lemon or Lime
1 tablespoon Paprika
1 tablespoon Ground Cumin
1/2 teaspoon Crushed Red Pepper
2 tablespoon Olive Oil (more if needed)
Salt (to taste)
Cayenne Pepper (to taste)

In food processor or blender, combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil. The marinade should be fairly thick.


Yam Casserole
Tusker House, Animal Kingdom

4 pounds Canned yams or Sweet Potatoes
7 ounces Coco Fiesta (Coconut Milk)
6 ounces Brown Sugar
1/2 ounce Vanilla
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 ounce Toasted Coconut
4 tablespoons Corn Starch
2 cups Orange Juice

Drain the juice from the sweet potatoes. Place potatoes into a pan or casserole dish. In a bowl mix the sugar, butter, and coco fiesta. Add the orange juice, corn starch, nutmeg, cinnamon and vanilla. Pour the mixture over the potatoes Cook at 350 degree oven for about 30 minutes Top with the toasted coconut.

[greeneeyes]

Wonder if those are recipes from the New Tusker House menu? I've heard that they are trying to be more in line with what is served at the AKL.
Thanks for adding them. :thumbsup2

[RMAMom]

Thank you Piratesmate, I appreciate the help. I'll email them and when I get a response I'll post it.

[rusafee1183]

hey guys! i just got back from a fantastic disneymoon and we had the BEST food the whole time!!! we are going to try to have the magic live on year round with "disney night" once a month where we cook a dis fav and watch a disney movie!!! i hope it lasts!!

i was wondering if anyone has the receipe for california grill - the beef tenderloin with the bbq sauce... i think that it was served with monteray jack polenta (which I THINK i saw on here) , but any help would be appreciated!!!

[Tatania]

hey guys! i just got back from a fantastic disneymoon and we had the BEST food the whole time!!! we are going to try to have the magic live on year round with "disney night" once a month where we cook a dis fav and watch a disney movie!!! i hope it lasts!!

i was wondering if anyone has the receipe for california grill - the beef tenderloin with the bbq sauce... i think that it was served with monteray jack polenta (which I THINK i saw on here) , but any help would be appreciated!!!

Congratulations on your "Disneymoon". I love your idea of having the magic live on by making a Disney meal once a month. Many of the recipes are so simple and good that I actually use them all the time. The ones that piratesmate just reviewed are good examples of that. I keep the Boma Pork Rub handy in the fridge and just add to it when it gets low. I haven't found a better Pork Rub anywhere.

The California Grill menu posted at AllEars has "Oak-fired Filet of Beef with cheese orecchiette pasta gratin, sauteed asparagus, teriyaki BBQ sauce" and I was given the Teriyaki BBQ sauce recipe. It's posted on page 89.

The Grilled Pork Tenderloin comes with the polenta and they keep changing it slightly. The version from Cooking with Mickey and the Disney Chefs (2004) is on page 68 and uses the Garlic and Herb Polenta.

[rusafee1183]

YUM!!! yep - that's the one! thank you!!! is the reciepe for the pasta gratin somewhere here as well? Sorry - i'm not being lazy - this is just my 1st time on this post - it's kinda overwhelming how many receipes there are!!!


thanks again

[RMAMom]

I made the Roasted Chicken Linguine from Shutters tonight. It was delicious!!
I can't believe how good this was and it was sooo easy to make!
Thanks to the OP.
If your interested you'll find the recipe on page 20.

[JodyLynC]

Looking for recipes from Grand Floridian's Garden Tea. We ate there last week and loved everything we ate. I will take any recipe, but here are our biggest requests:

1) Scones - super yummy and served warm
2) Roasted Pear and Gorgonzola tea sandwich
3) Chicken Salad from the Mrs. Potts tea (for kids)
4) Chicken Salad tea sandwich (made with orange marmalade and almonds(?))
5) Onion Tart

Also, I thought there was a previous post for Boma's Apple Vinagrette, but for some reason I can't find it.

Thank you! Thank you! Thank you!:worship:

[piratesmate]

Looking for recipes from Grand Floridian's Garden Tea. We ate there last week and loved everything we ate. I will take any recipe, but here are our biggest requests:

1) Scones - super yummy and served warm
2) Roasted Pear and Gorgonzola tea sandwich
3) Chicken Salad from the Mrs. Potts tea (for kids)
4) Chicken Salad tea sandwich (made with orange marmalade and almonds(?))
5) Onion Tart

Also, I thought there was a previous post for Boma's Apple Vinagrette, but for some reason I can't find it.

Thank you! Thank you! Thank you!:worship:


Boma's Apple Vinaigrette can be found on page 136, post 2039. There is a sticky at the top of the Cooking board with the index for this thread. Posts 1 & 2 are by course and posts 7 & 8 are by restaurant.

* * * * * * * * * *
Scones
from the Afternoon Tea at the Garden View Lounge, Grand Floridian Resort & Spa
Yield: 24

4 c All-Purpose Flour
3 Tbl Baking Powder
½ c Sugar
3 eggs
2 Tbl Shortening
2 Tbl Margarine
1¼ c Milk
1 tsp Salt
1 c Golden Raisins

1. Mix flour, baking powder and sugar with margarine, shortening and salt.
2. Add eggs.
3. Slowly add milk, blending well until smooth.
4. Fold in raisins
5. Roll out to about 1/2 inch thickness.
6. Cut out with 2" round cutters; bake on lightly greased sheet pan in 425 degree oven for 10-15 minutes.


* * * * * * * * * * * * *
I have an Onion Tart recipe from Citrico's which is probably close if not the same.
Onion Tart
Citrico’s – Grand Floridian, Chef Gray Byrum

Yield: 4 to 6 servings.

2 Tbl olive oil
1 large onion
2 cloves garlic
1 bay leaf
Salt and white pepper to taste
1 pckg puff pastry, thawed
2 eggs
2 Tbl milk
2 Tbl heavy cream
¼ c shredded manchego** cheese, plus additional cheese for sprinkling

1. Heat oven to 400 F.
2. Peel and slice the onion. Add olive oil to a large skillet over medium heat. Add onions. Chop the garlic cloves and add to the pan along with a bay leaf. Season with salt and white pepper to taste. Let the onions sizzle until golden and caramelized.
3. Cut puff pastry into circles using a 31/2-inch ring molds and carefully stretch dough to fit snugly into greased four-inch tart pans. With the tip of knife or the tines of a fork, prick dough with the tip of a knife; set aside.
4. In a large mixing bowl, combine the eggs, milk, heavy cream and shredded Manchego cheese.
5. To assemble, mound the caramelized onions in the prepared tart pans. Top off with some of the egg mixture. Sprinkle with additional Manchego cheese and bake the tarts for 10 to 12 minutes or until golden brown and set. Serve warm.


Step 1: The chef cuts puff pastry into circles to fit into tart pans
Step 2: The dough is gently stretched to fit up the sides of the pan.
Step 3: Caramelized onions are mounded into the tart pans.
Step 4: The egg-and-cheese mixture is poured over the onions.

**Manchego (mahn-CHAY-goh) cheese adds a rich, mellow layer to this tart. From Spain, it was originally made only from the milk of Manchego sheep that grazed the famous plains of La Mancha, according to the Food Lover's Companion by Sharon Tyler Herbst. The two that are most commonly exported are curado and viejo.

<Source> Orlando Sentinel

* * * * * * * * * *
I think this is from the tea, although it isn't on your list.
Prosciutto & Melon Salad with Honey Lavender Vinaigrette
from Grand Floridian
Serves 6

1½ cantaloupes, peeled and sliced into wedges
½ lb prosciutto, sliced
½ cantaloupe, scooped into melon balls
1¼ c Honey Lavender Vinaigrette (see below)

Wrap the cantaloupe wedges with slices of prosciutto and arrange on a serving platter. Decorate with cantaloupe balls and drizzle with vinaigrette. Marinate covered in the refrigerator at least 1 hour.

Honey Lavender Vinaigrette
½ c olive oil
¼ c water
¼ c white wine vinegar
1/8 c lavender
1 Tbl steak sauce
1 Tbl Pernod (or any anise liquor)
1 Tbl chopped fresh basil
Salt and white pepper, to taste
Crushed red pepper to taste

Combine all ingredients in a cruet and shake well.

[Idontwanttogrowup]

Does anyone have a recipe for the alcoholic drink from the Kiosk in France? I dont remember the name of it but it was really good. It has a really long, strange name. Its not the Grey Goose one but the other one.

I would love the recipe so if anyone has it please post it here.

[Tatania]

Does anyone have a recipe for the alcoholic drink from the Kiosk in France? I dont remember the name of it but it was really good. It has a really long, strange name. Its not the Grey Goose one but the other one.

I would love the recipe so if anyone has it please post it here.

Hmm, you probably don't mean the Grand Marnier Orange Slush? Anyway I posted both the recipes on page 66 and have made them. They were just as good as at Epcot despite the fact that I used a blender and not a slushy machine.

I made the Roasted Chicken Linguine from Shutters tonight. It was delicious!!
One of my faves as well.

YUM!!! yep - that's the one! thank you!!! is the reciepe for the pasta gratin somewhere here as well?
I don't think we have that one but will PM you the name of someone at the Resort who is pretty good about giving the recipes IF they are available. Might as well ask for the entire recipe while you're at it;)

I heard back from Chef Mickey's about the Roasted Turkey Pot Pie and they advised me "that we do not have a recipe for your request that has been "broken down" for individual- or family-sized preparation. The recipe is written in large batch, 20-30 gallon size quantities for Chef Mickey's Buffet. Sorry that we can't help and thanks for understanding. ".



Rack of Lamb
Palo, DCL
1 serving

300g Lamb
40g Dijon mustard
40g Bread crumbs
1 baby carrot
1 baby yellow squash
1 baby zuchini
1 potato, skin on
1 onion
30g fresh chopped parsley
5cl olive oil
10 cherry tomatoes
10cl brown stock
3cl chianti
10g butter
Sear the lamb on the grill. Baste the lamb with the pommery mustard and then coat with the bread crumbs. Cook in the oven. Blanch the veg in salted water until al dente. Reheat in a pan with butter, olive oil and seasoning. Sprinkle with fresh parsley when on plate.

For the sauce
Reduce red wine and balasmic vinegar to a glaze, add the brown stock and reduce to a nice consistency.Cut the fennel into 6 even sized pieces.
Lightly brown on flat top, place in pan, cover with lamb jus and braise until tender.

Lyonnaise Potato
Cut potato into 1/4 inch cubes and steam, sautee onion and season with salt and pepper. Add 1/4 cup of demi glace and reduce.


Southwestern Chicken Soup
Whispering Canyon Cafe, Wilderness Lodge
Yield: 8 Servings

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

Add Butter to a soup pot and add Celery, Red Pepper, Yellow Onions, Garlic, and Chicken Base. Sweat vegetables lightly. Add the Chicken. Add in flour to make a roux. Then add milk and adjust the seasonings with Tabasco and Pepper. The soup should not need salt.
For garnish, cut the Flour and Corn Tortillas into 1/8” wide strips and fry until golden. Season with Cumin, Cayenne, and Salt. Then place on top of the soup before serving.



Chipotle Cream Sauce for the menu item "Western Chicken Pasta with fresh vegetables tossed with Roasted Garlic Chipotle Cream Sauce".
Whispering Canyon Cafe, Wilderness Lodge
Yield: 6 servings

½ cup White Wine
1/2 oz Garlic, fresh, roasted
1 t Thyme, fresh
2 oz Cream Cheese
1 oz Chipotle Peppers, can
1 oz Chicken Base
1/2 oz Shallots, fresh, roasted
1 ½ cups Heavy Cream
3oz Tillamook Cheddar Cheese, shredded

Start by adding the White Wine to a stock pot on the stove over medium heat. Reduce wine by 1/4, about 1/4 hour. Roast the Shallots and Garlic in a 350°F oven until light brown. Add all items to the stock pot except the Tillamook Cheddar Cheese. Bring to a simmer. Blend using a stick blender until smooth. Slowly add the shredded Tillamook Cheddar Cheese until creamy and all ingredients are fully blended. Check the seasoning and add Salt and Pepper if needed.
You may substitute any other roasted hot Pepper for the Chipotle if you desire, depending on how hot you like your sauce. Serve over pasta such as penne. You can add sliced roasted chicken or shrimp if desired.

[TheGoofyMama]

Jiko

Short Ribs:
Below are the bullet point to actually make the recipe - our varies just a but because of the large quantities that we produce, but overall this will yield you a great product Every time you make them it may differ a bit based on the amount you product and the flavor you want. Here are the rough bullet points to produce this and I hope this helps:

* Season the ribs by rubbing them well with olive oil, salt and black pepper
* Sear them just to brown them in a heavy bottomed pan at high heat (careful - this will be a little messy and the hot grease will pop out of the pan and can burn you - wear long sleeves!!!)

* Place the seared ribs into an oven-proof roasting pan that has a tight fitting lid. * Along with the ribs, place your liquid, enough to cover 2/3rds of the meat, (beef broth, red wine, thin BBQ sauce with ground coffee if you like) 1-2 large diced onions, and 8-10 whole garlic cloves) Place the lid on it securely and place it in a 275 degree oven for about 7 hours. It is important not to rush the cooking time because the long, slow heat is the key to these being very flavorful and tender.

* When done (the meat will separate easily from the bones with just the touch of a fork), carefully remove them from the liquid so they do not fall apart and transfer the cooking liquid to a saucepan and reduce by half. Remove from the heat, with a stick blended (hand burre mixer - you can also use a blender but the liquid id very hot) puree the sauce with the onions and garlic and this will assist in the thickening of the sauce. Continue to reduce if it is to thin or not the consistency that you would like.

* Pour the sauce over the ribs either on individual plates, or on a family sized platter and enjoy!

[TheGoofyMama]

Jiko BBQ Chicken Flatbread


Flat Bread:

Here is the dough recipe. The toppings are challenging, because we use

part of a sauce that is bought in, and various chicken cuts. Plus there is a

recipe for a chipilini onion puree, and apple and jicima slaw.

Here is the best attempt at these:

BBQ sauce - good quality sweet style bbq sauce (Cattleman's works good)

and add 1 teaspoon of super fine ground Kenya coffee (process in a

coffee grinder to a fine powder) to 1 cup of the bbq sauce.

Cheese blend - an equal part blend of shredded gruyere, provolone,

asiago, and fontina

Caramelized Chipilini onions - sear about 6 each whole peeled onions in a

heavy bottomed sauté pan over med to low heat for about 15-20 minutes

per side. Then cover and place into a 250 degree over for 90 minutes.

When done, remove the cover and allow to cool. Process in a food

processor or blender until smooth. Season with salt and black pepper.

Chicken - (use the chermoula recipe for the rub on the chicken) rub and

season 6 each skinless chicken thighs and allow them to sit in the cooler

overnight. Roast in a 350 over for about 25-30 or until fully cooked at an

internal temp of 165 degree. Allow to cool to the touch and pull the meat

from the bones and then chill for service.

Apple Slaw - 1/2 cup apple Julianne and 1/2 cup jicima Julianne. Toss

with 1 tablespoon of chopped cilantro, 1 teaspoon of olive oil and 2

tablespoons of lemon juice, salt and pepper to taste. Combine together

thoroughly.

To build the flatbread, roll out the dough into 4 oz pieces, the roll to form

the actual flatbread. Spread onto the dough 1 tablespoons of the bbq

sauce, then spread over that 2 tablespoons of the onion puree. Sprinkle

1/4 cup of cheese blend over the onion mix, then scatter 1/4 cup of the

pulled chicken meat. Place or slide this into a brick pizza over at 700

degrees for about 5-7 minutes. When completed, top with the apple slaw

and drizzle additional bbq sauce over the top.

Lots of steps and pieces! :-)

[TheGoofyMama]

Jiko – The Cooking Place

Disney’s Animal Kingdom Lodge

Yield: 6 servings

Ingredients

1 ½ quarts Water
¼ pound Butter
2 tablespoons Brown Sugar
2 tablespoons Kosher Salt
1 pound Green Asparagus, cleaned
1 tablespoon Arborio Rice
½ teaspoon Kosher Salt
¼ teaspoon Fresh Ground Black Pepper
½ cup Baby Spinach
½ cup Baby Spinach, finely sliced
2 tablespoons Plain Yogurt
1 teaspoon Hot Sauce


Method of Preparation


1. In a larger size pot, bring the water to a quick boil and add in the butter, brown sugar and Kosher salt.



2. Clean the asparagus by cutting off ONE inch of the bottom of the stem, and chop them small.



3. Place the chopped asparagus into the boiling water and add in the Arborio rice. Season with the Kosher salt and the fresh ground black pepper.



4. Lower the heat and let the soup simmer until the rice is soft.



5. Take the pot off the stovetop and blend the soup in a bar blender until smooth. Add in the baby spinach and puree.



6. Strain the soup through a sieve if or as desired and adjust seasoning, chill and reserve.



7. When ready to serve, we finish off the soup by setting up our soup bowl with a teaspoon of finely sliced spinach, and a half a teaspoon of plain yogurt. We top that with a few drops of hot sauce. We then pour the hot soup over the garnish into the plate and serve it immediately.

[Tatania]

Jiko BBQ Chicken Flatbread


Flat Bread:

Here is the dough recipe. To build the flatbread, roll out the dough into 4 oz pieces, the roll to form

the actual flatbread.

Where you sent the dough recipe? I don't see it included in the recipe. I made these for a dinner party last week with the basic Millet Flatbread recipe I had (p 146) and the dough was very wet and couldn't be rolled. I ended up sponing it into a cookie sheet and rolling it flat there.
I wondered if you were given something different. The Beef short ribs were delicious; I used Ethiopian organic coffee instead of Kenyan.

[greeneeyes]

Tatania, is the recipe for the Creamy Chicken Corn Soup from the Whispering Canyon Cafe, Wilderness Lodge the same as Southwestern Chicken Soup that is listed on the menu? It looks like it would fit the description.

Either way it looks yummy, thanks! :thumbsup2

[TheGoofyMama]

Where you sent the dough recipe? I don't see it included in the recipe. I made these for a dinner party last week with the basic Millet Flatbread recipe I had (p 146) and the dough was very wet and couldn't be rolled. I ended up sponing it into a cookie sheet and rolling it flat there.
I wondered if you were given something different. The Beef short ribs were delicious; I used Ethiopian organic coffee instead of Kenyan.


Hi Tatania,
The dough recipe was attached to the email they sent the other instructions were typed out int he email itself.

Here's what they sent. I haven't check to see if it differs from the other recipe.


MILLET FLATBREAD DOUGH
Jiko – The Cooking PlaceDisney’s Animal Kingdom Lodge


Ingredients

1 teaspoon Yeast
1 ¼ pounds Water
1 ½ pounds High Gluten Flour
1 ½ pounds Millet Flour
1/3 cup Hulled Millet
½ teaspoon Kosher Salt
½ teaspoon Baking Powder
¼ teaspoon Sugar



Method of Preparation

1. In a mixing bowl, take the yeast and add to water, mix.

2. In another mixing bowl, add all dry ingredients and mix well.

3. Slowly incorporate the yeast and water liquid into mix and mix well.

4. Let all rest in the bowl, covered and refrigerated.

5. Portion, let the dough rest a little longer and use it as you need.

6. Bake in 400o oven for about 10 minutes or until crispy and flaky.





KALAMATA OLIVE FLATBREAD
Jiko – The Cooking PlaceDisney’s Animal Kingdom Lodge


Ingredients

1 recipe Millet Dough
1/8 ounce Olive Oil
1/16 ounce Kosher Salt
1/