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

[lynninpa]

:cool: Do you have a favorite Disney recipe? Do share! :cool:
:cool: Are you looking for a recipe for one of your favorite dishes from Disney? Ask away! :cool:

I know I love reading through recipes so I thought we should post the recipes in full, rather than links to other sites.

Effective 04.04.08 this post will no longer be updated.
Please check the following thread for an updated index:
http://www.disboards.com/showthread.php?t=1777635

Please, check out the REQUESTED RECIPES list also found at http://www.disboards.com/showthread.php?t=1777635 You just might have a recipe a fellow DISer would love to have! :upsidedow




:stir: APPETIZERS
Le Cellier: Prince Edward Island Mussels! page 21

Kona Cafe: Sticky Wings page 4
Artist Point: Puget Sound Mussels page 12
F&W Festival: Goat Cheese & Tomato Tart (France) page 22
Yacht Club Galley: Yacht Club Clams Casino page 22
Sci-Fi: Spinach & Artichoke Dip page 24
'Ohana: Honey Coriander Wings 3 Versions page 86
Spoodles: Mediterranean Dips (Three) page 29
Spoodles: Hummus page 29
'Ohana: Shrimp Wontons page 29
Fulton's Crab House: Fulton's Crab Boursin page 29
50's Prime Time Cafe: Fried Boursin page 33
F&W Festival: Chicken Drums Glazed with Sam Adams Boston Lager page 36
Planet Hollywood: Chicken Fingers page 37
Raglan Road: Dalkey Duo (Beer Battered Cocktail Sausage with Mustard Mayonnaise) page 45
ESPN Club: Chicken Wings page 47
Wilderness Lodge: Smoked Salmon Pate page 49
Sci-Fi Dine-In: Spinach & Feta Spread page 66
Le Cellier: Duck Confit page 76
Fort Wilderness: Pioneer Hall Cheese Dip page 88
Shutters: Spicy Island Wings page 96
Raglan Road: Goats Town page 103

:stir: SOUPS, STEWS & BISQUES
Le Cellier: Cheddar Cheese Soup page 1
CRT: Corn & Crab Soup page 1
1900 Park Fare: Strawberry Soup page 3
Tusker House: Corn Chowder page 3
Walt’s Very Own Chili page 7
Boma: Mulligatawny Soup page 7
San Angel Inn: Sopa Azteca page 9
Boma: Palaver Stew page 10
Coral Reef: Cream of Shrimp with Leeks page 15
DCL: Chilled Orange & Mango Soup page 17
Wolfgang Puck Café: Butternut Squash Soup page 22
Boma: Butternut Squash Soup page 22
Boma: Seafood Couscous Stew page 24
Boma: Chicken Pepperpot Soup page 26
Kona Cafe: Kona Chowder page 31
Bistro de Paris: Soupe a L'Oignon Gratinee (Baked Onion Soup) page 105
Boma: Coconut Curried Chicken Stew page 38
Boma: Thuthuntshwane Soup (Vegan Mushroom Soup) page 39
Jiko: Lentil and Kale Stew page 40
Cape May Cafe: New England Clam Chowder page 42
Plaza Restaurant: German Potato Soup page 44
Concourse Grill: German Potato Soup page 44
Raglan Road: Wild Forest Mushroom Chowder page 45
Rose & Crown: Potato Leek Soup page 51
Rose & Crown: Scotch Barley Soup page 54
Concourse Steakhouse: Onion Soup page 59
Rose & Crown: Lamb & Barley Soup page 64
Sci-Fi Dine-In: BLT Soup page 65
Sci-Fi Dine-In: 7 Bean Beef Chili page 65
Sci-Fi Dine-In: Tomato Soup page 65
Artist Point: Smoky Portobello Soup page 71
Boma: Ginger Carrot Soup page 81
F&W Festival: Tomatican con Manchego (Tomato, Corn & Garbanzo Bean Stew) (Chile) page 81
San Angel Inn: Sopa de Elote (Corn Chowder) page 83
Rose & Crown: Guiness Stew page 88
Cape May Cafe: Tomato Bisque page 101
Boma: Coconut Curry Cauliflower Soup with Shrimp Dumplings page 101
Carnation Cafe (DL) Loaded Baked Potato Soup page 101
Alfredos: Minestrone Soup page 102
Raglan Road: Tomato Basil & Gin Soup page 102
Raglan Road: Colpucinno page 103
Brown Derby: Gazpacho del Sol page 104

:stir: ENTREES
Alfredos: Fettucini Alfredo page 3
Boma: Meat Bobotie page 4
Chefs de France: Beef Filets page 6
San Angel Inn: Combinacion Cozumel page 6
Boma: Nut Crusted Salmon page 10
Boma: Coconut Curry Seafood page 10
California Grill: Sonoma Goat Cheese Ravioli page 12
Kona Café: Chicken Pago Pago page 12
Nine Dragons: Honey Sesame Chicken page 18
Nine Dragons: General Tso’s Chicken page 18
Shutters: Roasted Chicken Linguine page 20
Spoodles: Lemon Garlic Shrimp page 24
The Flying Fish Cafe: Spicy Crusted Tuna page 26
Mama Melrose's: Linguini Fra Diavolo page 28
The Blue Bayou (DL) Cajun Style Prime Rib page 28
The Flying Fish Cafe: Potato Wrapped Snapper with Creamy Leeks page 29
Chef Mickeys: Goofy's Goofy Vegetable Lasagna page 30
Liberty Tree Tavern: Freedom Fighter Chicken page 31
Biergarten: Schnitzel with Tomato Mushroom Sauce page 32
F&W Festival: New England Crab Cakes (Hops & Barley Market) page 32
Artist Point: Cedar Plank Salmon page 33
All Star Resorts: Chicken Asiago Pasta page 34
Brown Derby: Thai Noodle Bowl page 36
F&W Festival: Tortellini di Formaggio (Italy) page 36
F&W Festival: Chilaquiles (Mexico) page 36
Tusker House: Peanut Crusted Chicken page 37
Napa Rose (DL) Rosemary Grilled Lamb Chops with White Beans and Artichokes page 40
Tusker House: Cape Malay Lamb Curry page 40
Le Cellier: Seared Beef Medallions with Watercress Salad & Cream Cheese Potatoes page 42
Napa Rose (DL) American Heritage Turkey with Mushroom Merlot Gravy & Crannie Relish page 43
Narcoossee's: Chicken Oriental Salad page 44
Portobello Yacht Club: Farfalle Primavera page 47
F&W Festival: Maple Glazed Salmon with Arugula & Roasted Corn (Canada) page 48
Le Cellier: Maple Glazed Salmon page 48
Coral Reef: Crab Cakes page 53
Narcoossee's: Shrimp Scampi with Orange Harissa page 54
Liberty Tree Tavern: Crab Cakes page 55
Liberty Tree Tavern: Pot Roast I page 55
Liberty Tree Tavern: Pot Roast II page 64
Whispering Canyon Cafe: Grilled Chicken Pasta page 57
'Ohana: Marinated Shrimp page 56
Restaurant Marrakesh: Beef Brewat Rolls page 60
F&W Festival: Arroz con Pato (Duck with Cilantro Rice) (Peru, 2007) page 64
Sci-Fi Dine-In: Shrimp Penne Pasta page 65
Boma: Pearl Couscous and Seafood page 65
Storyteller Cafe (DL) Grilled Salmon with Field Greens page 65
Grand Floridian Cafe: Shrimp & Prosciutto Penne Pasta page 66
Kona Cafe: Macadamia Mahi Mahi page 67
Kona Cafe: Beef Teriyaki page 67
Kona Cafe: Pan Asian Noodles page 68
California Grill: Grilled Pork Tenderloin page 68
Le Cellier: Spiced Black Bean Cake page 73
Disney's Hilton Head Island Resort: Pork Tenderloin page 74
Olivia's: Crab Cakes page 74
F&W Festival: Cassoulet (France) page 76
Boma: Durban Spiced Roast Chicken Salad page 77
Lake Buena Vista Club: Shrimp Scampi page 78
Nine Dragons: Pork Loin with XO Sauce page 79
Olivia's: Filet Mignon, Maytag Blue Cheese Potatoes & Sauteed Spinach page 83
San Angel Inn: Chiles en Nogada page 84
Rose & Crown: Cottage Pie page 88
Crystal Palace: Wild Mushroom Bacon Pasta with Basil Asiago Cream Sauce page 90
San Angel Inn: Pollo a las Rajas page 92
French Market (DL) Jambalaya page 96
Blue Bayou (DL) Jambalaya page 96
Spirit of Aloha Dinner Show: Island BBQ Pork Ribs page 100
Jiko: Maize & Sweet Potato Tamales page 101
Blue Zoo: Crispy Half Chicken with Pumpernickel Panzanella, Melted Tomato and Parmesan page 102
Spoodles: Rigatoni Fiesolana page 106

:stir: SIDE DISHES
Le Cellier: Mushroom Risotto page 2
Boma: Potatoes with Afritude page 3
Boma: Bertina’s Pasta Salad page 6
Boma: Peanut Butter Rice page 8
Artist Point: Tillamook Mac & Cheese with Maytag Crust page 10
Yachtsman Steakhouse: Monterey Jack Cheese Grits page 14
Chef Mickeys: Parmesan Potatoes page 17
Rose & Crown: Mushroom Medley page 17
Brown Derby: Cobb Salad page 18
Swan & Dolphin: Spinach Salad with Oranges & Garbanzo Beans page 20
Jiko: Mac & Cheese page 20
Artist Point: Sweet Potato & Hazelnut Gratin page 24
Kona Cafe: Kona Salad page 28
California Grill: Asian Coleslaw page 31
F&W Festival: Barley-Lentil Salad (Hops & Barley Market) page 31
'Ohana: Maui Scalloped Potatoes page 33
Tusker House: Jollof Rice page 37
Wolfgang Puck Cafe: Garlic Smashed Potatoes page 39
Victoria & Albert's: Tomato & Fresh Mozzarella Salad page 40
Boma: Tunisian Couscous Salad page 41
Biergarten: Kartoffelsalat (German Potato Salad) page 41
Le Cellier: Cream Cheese Mashed Potatoes page 42
Artist's Palette: House Salad with Poppy Seed Dressing page 44
EPCOT: Couscous Salad (Morocco) page 46
Garden Gallery (Disney Inn) Cucumber Salad page 50
Jiko: Cucumber, Tomato & Red Onion Salad page 54
Polynesian Village Resort: Cucumber Salad page 54
Boma: Geelrys Rice page 63
Boma: Ham & Cucumber Salad with Grano page 65
Boma: Lentils & Hearts of Palm Salad page 65
Kona Cafe: Vegetable Medley page 67
Kona Cafe: Mashed Potatoes page 67
California Grill: Polenta page 68
California Grill: Garlic & Herb Polenta page 68
Le Cellier: Mashed Sweet Potato page 72
Coral Reef: Pepperjack Cheese Grits page 76
Blue Bayou (DL) Blue Bayou Au Gratin Potatoes page 76
F&W Festival: Ripe Plantain Casserole I (Dominican Republic) page 26
F&W Festival: Ripe Plantain Casserole II (Domincan Republic) page 28
Yachtsman Steakhouse: Monterey Cheese Grits page 78
Boma: Coconut Carrot Raisin Salad page 78
Hollywood & Vine: Rootbeer Sweet Potatoes page 79
F&W Festival: Greek Salad with Pita Bread (Greece) page 88
Biergarten: Wurst Salad page 88
Garden Grill: Potato Casserole page 89
Boma: Watermelon & Tomato Salad page 98
Raglan Road: Colcannon page 98
'Ohana: Green Beans page 100

:stir: BREADS, BISCUITS & ROLLS
POFQ: Beignets page 7
Biergarten: Soft Pretzels page 16
F&W Festival: Sourdough Biscuits (USA) page 16
F&W Festival: Baking Powder Biscuits (USA) page 16
Crystal Palace: Fire Roasted Spoon Cornbread page 19
Kringla Bakery: School Bread page 31
Main Street Bakery: Cinnamon Rolls page 32
'Ohana: Pineapple Breakfast Bread page 33
Liberty Tree Tavern: Griddled Pumpkin Bread page 36
Beaver Tails page 45
Contemporary Resort: Sticky Mickeys page 75
Hoop-Dee-Doo Musical Review: Cornbread page 75
Yacht Club Galley: Cobblestone Cheese Bread page 92
Yacht & Beach Club Resort: Cornbread page 101
Wilderness Lodge: Cornbread page 104

:stir: SAUCES, MARINADES & DRESSINGS
Raglan Road: Soda Bread Dipping Sauce page 3
Liberty Tree Tavern: Tavern Salad Dressing page 4
Liberty Tree Tavern: Strawberry Vinaigrette I page 7
Liberty Tree Tavern: Strawberry Vinaigrette II page 8
Whispering Canyon Café: Apple Vinaigrette page 11
Jiko: Curry Buttermilk Marinade for Shrimp page 19
Jiko: South [B]African Red Wine Sauce page 20
Narcoossee’s: Oriental Salad Dressing page 22
Boma: Tamarind BBQ Sauce page 24
Boma: Teriyaki Sauce page 24
Boma: Mango Vinaigrette page 24
Liberty Tree Tavern: Honey Shallot Vinaigrette page 28
'Ohana: Honey Lime Dressing page 29
Boma: Mustard Sauce page 32
'Ohana: Toasted Sesame Soy Sauce Dressing page 38
Boma: Flank Steak Marinade page 42
Le Cellier: Maple Dip Dressing page 45
'Ohana: White Meat Marinade page 47
'Ohana: Shrimp Marinade page 56
'Ohana: Beef Marinade page 58
Flame Tree BBQ: BBQ Sauce page 50
Flame Tree BBQ: BBQ Rub page 50
Yachtsman Steakhouse: Bourbon Marinade page 59
Artist's Palette: House Poppyseed Dressing page 44
Boma: Sun Dried Tomato Dressing page 65
50's Prime Time Cafe: Citrus Vinaigrette page 66
California Grill: Mustard Butter page 68
California Grill: Balsamic Mushroom Glaze page 69
California Grill: Zinfandel Glaze page 69
Le Cellier: Spicy Honey Soy Vinaigrette/Glaze page 77
California Grill: Teriyaki Sauce page 89
California Grill: Tamarind BBQ Sauce page 89
'Ohana: Peanut Dipping Sauce page 97
Jiko: Tandoori Butter page 101

:stir: DESSERTS
Raglan Road: Ger’s Bread & Butter Pudding page 96 Including the Butterscotch & Custard Sauce Recipes! :thumbsup2
Raglan Road: Dunbrody Kiss page 3
Sunshine Seasons: Key Lime Tarts page 6
Mama Melrose’s: Tiramisu page 8
Boma: Banana Bread Pudding I page 12
Boma: Banana Bread Pudding II page 12
‘Ohana: Passion Fruit Cheesecake page 12
Kona Café: Kilauea Tortes page 12
DCL: Crème Brulee Cheescake page 12
Sunshine Seasons: Key Lime Pie page 12
Coral Reef: Chocolate Wave Cake page 12
Swan & Dolphin: Pumpkin Cheesecake page 13
Brown Derby: Grapefruit Cake page 14
Whispering Canyon Café: Apple Caramel Pie page 15
Rose & Crown: Sticky Toffee Pudding page 15
F&W Festival: Peach Cobbler (USA) page 16
Garden Grill: Vanilla Bread Pudding page 17
Le Cellier: Chocolate Canadian Whiskey Cake page 17
Swan & Dolphin: Pumpkin Cake page 17
Wolfgang Puck Café: Carrot Cake page 17
Le Cellier: Maple Crème Brulee page 17
Boma: Zebra Domes page 18
DCL: Peanut Butter Pie page 18
Boardwalk: No-Sugar-Added Cheesecake page 18
Beach Club: Raspberry Gelato page 18
Cape May Café: Oreo Bon Bons page 19
Whispering Canyon Café: Triple Chocolate Moose Stampede page 21
Pop Century: Twinkie Tiramisu page 22
‘Ohana: Bread Pudding with Bananas Foster Sauce page 23
F&W Festival: Maple Custard & Almond Crumble (Canada) page 23
F&W Festival: Macadamia Nut Chocolate Bars (Australia) page 23
F&W Festival: Dulce de Coco (Dominican Republic) page 24
Beaches & Cream: Milkyway Cake page 24
Olivia's: Key Lime Pie page 27
Boma: Chocolate Mousse Crunch page 29
Portobello Yacht Club: Chocolate Paradiso page 34
Grand Floridian: Flourless Mocha Torte page 35
F&W Festival: Dulce DeLeche (Argentina) page 36
California Grill: Chocolate Lava Cake page 36
Restaurant Akershus: Rice Cream page 37
Boma: Passion Fruit Meringue Tart page 38
Shutters: French Toast Bread Pudding with Caramelized Roasted Bananas page 38
Swan & Dolphin: Eggnog Creme Brulee with Cranberry Compote & Irish Mist page 39
Boulangerie Patisserie: Chocolate Mousse page 41
Ghirardelli Ice Cream Shoppe: Turtle Brownies page 43
Napa Rose (DL) Creme Brulee with Sugar Cookies & Candy Canes page 43
Palo: Chocolate Souffle page 49
Sunshine Seasons: Key Lime Pie page 52
1900 Park Fare: Bread Pudding with Vanilla Sauce page 55
Boma: Pineapple Upside Down Cheesecake page 62
Boma: Cocomisu page 64
Beaches & Cream: No Way Jose page 65
Boardwalk Cafe: Banana Split Cake page 65
Boma: African Fruit Fool page 65
Kona Cafe: Caramel Banana Creme Brulee page 70
Biergarten: Rote Grutze (Chilled Fruit Stew) page 65
California Grill: Honey Crunch Cake page 81
Boma: Melktert page 81
Boma: M' Hencha page 81
Ghirardelli Ice Cream Shop: Kahlua Mousse page 84
Artist Point: Berry Cobbler I page 84
Artist Point: Berry Cobbler II page 85
Narcoossee's: Almond Crusted Cheescake page 86
Pop Century: Tie-Dyed Cheescake page 87
Crystal Palace: Ambrosia page 87
Kona Cafe: White & Dark Chocolate Cheesecake page 89
Wonderland Cafe (DisneyQuest) Original Cheesecake page 90
Wonderland Cafe (DisneyQuest) Snickers Bar Chunk Cheesecake page 90
California Grill: Caramel Apple Shooter page 90
Boma: Flourless Chocolate Cake page 106

Don't forget to check out the International Coffee Recipes listed below under Beverages! They make a yummy dessert in themselves! ;)

:stir: BREAKFAST
Kona Café: Macadamia Nut Pancakes page 3
Boma: Sausage & Biscuit Skillet page 6
Restaurant Akershus: Breakfast Potato Casserole page 11
Kona Café: Tonga Toast page 18
Mickey Waffles page 39
The Polynesian Resort: Eggs Kamehameha page 41
Grand Floridian Cafe: Vegetable Frittata page 41
Chef Mickey's: Breakfast Pizza page 52
Chef Mickey's: Peanut Butter & Jelly Pizza page 57
Whispering Canyon Cafe: Sausage Gravy page 72
Chef Mickey's: Cheddar Breakfast Potatoes page 75
Wilderness Lodge: Blueberry french Toast page 82
Main Street Bakery: French Toast Loaf page 85
Boatwright's: Sweet Potato Pancakes page 92
Spoodles: Fruit Pizza with Granola page 95

:stir: OTHER GOODIES
Ghirardelli Ice cream Shop: Hot Fudge Sauce page 12
F&W Festival: Spicy Beef Empanadas (Argentina) page 8
Boma: Vanilla Sauce page 12
Artist Point: Homemade Sweet Pickles page 13
Coral Reef: Peanut Butter Playdough page 15
Victoria & Albert’s: Stilton Cheesecake page 23
Fireworks Factory: Maple Flavored Whipped Cream page 28
California Grill: Rice Krispies Cereal Sushi page 28
Sunshine Seasons: Roasted Vegetable Cuban Sandwich page 28
Swan & Dolphin: Gingerbread House page 32
Beach Club Resort: Gingerbread Cookies page 32
Swan & Dolphin: Sugar Cookies page 39
Boma: Sundried Tomato Chutney page 41
Disney's Glazed Almonds page 44
Disney's *Dole Whips page 48
Polynesian Resort: Tropical Fruit Salsa page 75
Yacht Club Galley: Vegetable Cream Cheese page 92
Kona Cafe: Island Chicken Sandwich page 95
Sleepy Hollow: Caramel Corn page 97
California Grill: Spiced Olives page 105
California Grill: Parmesan Pita Points page 105

:drinking1 BEVERAGES
San Angel Inn: Margaritas! page 9
Big Apple Sunset page 18
Soul Candy page 18
Watermelon Mist page 18
Boma: Pretoria Punch page 24
50's Prime Time Cafe: PB & J Shake page 27
Le Cellier: Torontopolitan page 29
Boardwalk Inn: Ultimate Lemon Drop Martini page 43
Kona Cafe: Keoke Coffee page 43
Special Events: Cafe Hollandais (Dutch Coffee) page 43
Special Events: Cafe Francais (French Coffee) page 44
Special Events: Cafe Danois (Danish Coffee) page 44
Special Events: Cafe Espagnol (Spanish Coffee) page 44
Special Events: Cafe Lac Belle Vue (Lake Buena Vista Coffee) page 44
Polynesain Resort: Lapu Lapu page 47
Kona Cafe: Kona Cool Sundown page 47
Pop Century: Hula Hoop page 49
Polynesian Resort: Back Scratcher page 50
Contemporary Resort: 3 Monorail Cocktails: Monorail Pink, Red & Yellow page 50
Polynesian Resort: Island Sunset page 52
Dawa Bar (AK) Rum Runner page 54
Olivia's Cafe: Turtle Krawl page 56
DCL: Java Juice page 56
DCL: Konk Cooler page 56
Wolfgang Puck Cafe: Florida Iced Tea page 62
Polynesian Resort: Pina Colada page 63
Wolfgang Puck Cafe: Bikini Martini page 65
Boma: Mudslide Martini page 65
Le Cellier: Eiswein Martini page 66
EPCOT: France (Kiosk) Lemon Slush page 66
EPCOT: France (Kiosk) Orange Slush page 66
Pomegranate Splash page 67
Bongos: Jungle Juice page 67
Jiko: Zebratini page 72
Yacht & Beach Club: Hurricane Hanna page 75
Blue Glow-tini page 84
House of Blues: Swamp Water page 85
Fort Wilderness: Pioneer Hall Sangria page 85
Rose & Crown: Welsh Dragon page 87
Coral Reef: Rocky Mountain Mudslide page 87
Coral Reef: Key Lime Martini page 96
Boma: Jungle Juice page 97
Sour Apple Chiller page 100
Raglan Road: Citrus Mist page 101
Narcoossee's: Spiced Tea Base page 102
California Grill: Cliff's Lemonade page 105
Hurricane Hannah's: Stormalong page 106

[lynninpa]

I Have made up a list of the REQUESTED RECIPES. If you have any of these recipes , please do share! Yet please do not reply to this post! Instead, go to the corresponding post number to reply. Thanks! :cool:
Effective 04.04.08 this post will no longer be updated. Please check the following thread for an updated index: http://www.disboards.com/showthread.php?t=1777635

:surfweb: Table Service Dining Spots

1900 PARK FARE
68 & 161: Mac & Cheese
1413: Chorizo Stuffed Roast Pork

ALFREDO'S
756: Antipasto Platter

ARTIST POINT
342: House Salad Dressing

BIG RIVER GRILLE
384: Beer Cheese Soup

BOATWRIGHTS
95: Three Cheese Hash Brown Potatoes

BOMA
931: Coconut Pudding? Mousse?
1218: Fried Oreos

CALIFORNINA GRILL
1016: Butternut Squash Ravioli

CAPE MAY CAFE
628: Corn Chowder
629: Penne Pasta with Chicken & Black Olives

CHEFS de FRANCE
914: Gratin de Macaroni

CINDERELLA’S ROYAL TABLE
124: Pretzel Bread
393: Roasted Shallot Vinaigrette (BLT Salad)
782: Crab Cakes

CONCOURSE STEAKHOUSE
879: Tomato & Mozzarella Salad
1452: Onion Ring Dipping Sauce

CORAL REEF
7: Key Lime Dressing (House Dressing)
1262: Baileys & Jack Daniels Mousse
1470: Potatoes Au Gratin (with Bleu Cheese)

CRYSTAL PALACE
4: Mediterranean Pasta Salad
177: Flan
177: Key Lime Pie
597: Vegetable Frittata

ESPN
589: Cucumber Salad

GARDEN GRILL
1496: Cornbread

HOLLYWOOD & VINE
932: Seafood Pasta Dish

HOLLYWOOD BROWN DERBY
1557: Goat Cheese Cremini Mushroom Tortelloni

JIKO
154: Short Ribs
566: Roasted Golden Chanterelle Soup
1229: Oak Grilled Filet

KONA CAFE
728: Tuna Oscar
937: Crab Cakes

Le CELLIER
187: Steak & Noodle Stirfry
621: Sweet Potato Puree

LIBERTY TREE TAVERN
45, 991 & 1010: Grilled/Griddled Pound Cake
355: The Sandwich From Around The World
557: Ooey Gooey Toffee Cake
1179: Green Beans

NARCOOSSEE'S
236: Scalloped Potatoes

'OHANA
488: Spicy Sweet & Sour Peel & Eat Shrimp
1452: Chimichurri Sauce
1452: Sweet & Sour Sauce

OLIVIA'S
355: Carribean Barbeque Grouper
1022: Pina Colada Bread
1070: Shrimp & Artichoke Dip

PLAZA RESTAURANT
1467: Tomato Soup

RAGLAN ROAD
1032: Scallop Forest
1463: Pie In The Sky

ROSE & CROWN
632: Smoked Salmon Appetizer

SHUTTERS
403: Potatoes

SOMMERFEST
12: Goulash

SPOODLES
923: Breakfast Bread Pudding

TONY'S TOWN SQUARE
202: Pumpkin Soup

TRAIL'S END
436: Chili

TUTTO ITALIA
1530: Lasagna

WHISPERING CANYON CAFE
825: Western Chicken Pasta
1527: Pork Chops

YACHTSMAN STEAKHOUSE
1423: Seafood Salad

:surfweb: Counter Service Dining Spots

FOUNTAIN VIEW BAKERY
205: Breakfast Pocket

MAIN STREET BAKERY
49: Citrus Layer Cake

MARA (AKL)
30 & 68: Pizza

OKW
1382: Breakfast Potatoes

POP Century
188: Asian Chicken Salad

TUSKER HOUSE
644: Bean, Carrot & Mushroom Dish

:surfweb:Kiosks

JAPAN
166: Crispy Sukiyaki Beef Roll

:surfweb: MISC

1563: Rocks Pool Bar (SSR) Pina Coolava cocktail
1317 & 1404: Cupcakes (Main Street & Resorts)
1484: Dairy-free, Egg-free Mickey Waffles
1521: The Lost Bar (DL) California Sunsplash cocktail

[soontobewed07]

Subbing:cool1:

[Pixiedust34]

I'd love to have the recipe for the Mediterranean Pasta Salad that is served at Crystal Palace for lunch and dinner. :goodvibes I searched the sites below but couldn't find it there.

Here are my favorite WDW recipe sites:

http://www.wdwplanner.com/recipes.htm

http://www.homestead.com/disneyrecipes/index4.html

http://familyfun.go.com/recipes/disney/

http://www.luxurydisneyguide.com/disneyrecipes.htm

http://www.wdisneyw.co.uk/recipes.html

http://www.magictrips.com/dining/recipes/index.shtml

http://www.recipezaar.com/cookbook.php?bookid=48960

http://allears.net/din/rec.htm

[my3disneygirls]

I'd love to have the recipe for the Mediterranean Pasta Salad that is served at Crystal Palace for lunch and dinner. :goodvibes I searched the sites below but couldn't find it there.

Here are my favorite WDW recipe sites:

http://www.wdwplanner.com/recipes.htm

http://www.homestead.com/disneyrecipes/index4.html

http://familyfun.go.com/recipes/disney/

http://www.luxurydisneyguide.com/disneyrecipes.htm

http://www.wdisneyw.co.uk/recipes.html



http://www.magictrips.com/dining/recipes/index.shtml

http://www.recipezaar.com/cookbook.php?bookid=48960

http://allears.net/din/rec.htm


Awesome links. I saved them all.:goodvibes

[kabuki]

I am sure everyone has this but...


Cheddar Cheese Soup
Canada Land, Epcot
Makes 1 Gallon

Ingredients:
1 lb Chedder Cheese
½ ib Bacon
5 ounces Butter
5 cups Milk warmed
1 cup Celery diced
1/16 cup Leeks diced
1 cup Red Onion diced
¾ Cup Flour
1 Quart Chicken Stock
1 ½ tsp Tabasco
3 tsp Worcestershire sauce
½ ounce Ale
Salt and Pepper to taste
Directions:
Slowly Heat Milk
Brown and render bacon
Add butter and melt
Add celery, onion and leeks and cook till translucent
add flour and mix into a roux
add chicken stock and simmer for three minutes
Add warm milk and stir vigorously to thicken
Reduce to low and add cheese and melt
Season with salt, pepper, Tabasco and Worcestershire sauce
Just before serving add warm ale

[caracap]

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

[mcgypsy]

I have the corn and crab soup one from Cinderella's Royal Table. I'll need to figure out which drawer it's in....
Anyway, I consider myself a pretty good cook, and this one was a little hard to follow. Tasted great though, and I guess that's the point...I'll start looking.

[lynninpa]

I have the corn and crab soup one from Cinderella's Royal Table. I'll need to figure out which drawer it's in....
Anyway, I consider myself a pretty good cook, and this one was a little hard to follow. Tasted great though, and I guess that's the point...I'll start looking.

Are you kidding?! I have been searching for the corn & crab soup recipe from CRT! Can't wait to hear back from you, mcgypsy! :thumbsup2

[DisneyJenn18]

how funny...my friend and I were just talking about this the other day..if we could only create the dole whip at home...my friend said her sister came up with something at coldstone ice cream that tastes just like it..

Cheesecake ice cream
white chocolate chips
pineapple chunks

I have NO IDEA if this tastes like it...but willing to give it a shot. It sounds like a strange combo, but may be good??:confused3 If anyone tries it first let me know!!!! :lmao:

[MickeyMoz]

You CAN make Dole Whips at home.
You can order the same mix Disney uses from Dole

Here is a demonstration

How to make Dole Whip at home

http://youtube.com/watch?v=l1fnJHTrI_o

[newharmony]

I've been looking for the recipe for the Goulash at Sommerfest. The goulash hasn't been available for a while, but we love it and would reallly like to have the recipe. Thanks for any help!

[mcgypsy]

OK, I found the Corn and Crab Soup recipe...Here goes:

Yield: 6/6oz portions

Ingredients
Butter - 1/4 cup
All Purpose Flour - 1/4 cup
Garlic(chopped) - 1 tsp
Shallots(chopped) - 1 tsp
Hungarian Paprika - 1 tsp
Vegetabe Broth - 3 cups
White Wine - 1/4 cup
Red Curry Paste - 1/4 tsp
Heavy Cream - 1/2 cup
Cut Corn - 1/2 cup
Jumbo Lump Crab Meat - 1/2 cup

Melt butter in sauce pot and sweat shallots and garlic. Add flour and make roux. Add paprika. Cook for about 10 minutes. Add vegetable broth to the roux. Let the liquid thicken, and with a hand blender, puree shallots and garlic. Add crab meat and corn and let cook for a few minutes. Dilute red curry paste in white wine and add to soup. Taste the soup. It may not need any salt or pepper because the vegetable broth is heavy on seasoning. Serve.

OK - that's what I got from the CRT chef. However, you might notice as I did when I got home, it doesn't tell you what to do with the Heavy Cream. Well, I just did what I do with that item in other soups and waited until the soup was ready. I then add the cream at the very end and just blend it in enough to warm it up before serving. Don't boil the soup with the cream it in, or it will taste gross.

Good luck and enjoy!

[scubamouse]

I'm bookmarking those links! I've only used allearnet recipes so far.

I've made:
Cheddar soup
CG Pork and Polenta
Jiko Mac and Cheese w/ Filet

The last one I cut a lot of corners on the sauce. It was still outstanding, just not quite like Jiko.

[lynninpa]

OK, I found the Corn and Crab Soup recipe...
Good luck and enjoy!

Thank you, mcgypsy! :thumbsup2

[lynninpa]

Cheddar Cheese Soup Canada Land, Epcot


Thanks for posting this Disney classic, kabuki! :thumbsup2

[my3disneygirls]

OK, I found the Corn and Crab Soup recipe...Here goes:

Yield: 6/6oz portions

Ingredients
Butter - 1/4 cup
All Purpose Flour - 1/4 cup
Garlic(chopped) - 1 tsp
Shallots(chopped) - 1 tsp
Hungarian Paprika - 1 tsp
Vegetabe Broth - 3 cups
White Wine - 1/4 cup
Red Curry Paste - 1/4 tsp
Heavy Cream - 1/2 cup
Cut Corn - 1/2 cup
Jumbo Lump Crab Meat - 1/2 cup

Melt butter in sauce pot and sweat shallots and garlic. Add flour and make roux. Add paprika. Cook for about 10 minutes. Add vegetable broth to the roux. Let the liquid thicken, and with a hand blender, puree shallots and garlic. Add crab meat and corn and let cook for a few minutes. Dilute red curry paste in white wine and add to soup. Taste the soup. It may not need any salt or pepper because the vegetable broth is heavy on seasoning. Serve.

OK - that's what I got from the CRT chef. However, you might notice as I did when I got home, it doesn't tell you what to do with the Heavy Cream. Well, I just did what I do with that item in other soups and waited until the soup was ready. I then add the cream at the very end and just blend it in enough to warm it up before serving. Don't boil the soup with the cream it in, or it will taste gross.

Good luck and enjoy!

Only a half cup each of the corn and crab? That breaks down to about a little over a half ounce of each per serving. They sure are skimpy with what should be the main ingredients.:rotfl:
The recipe looks pretty easy I may give it a try and just bump up the crab and corn.

[mcgypsy]

The lumps of crabmeat break apart while it's cooking, so you really do end up getting some crab in every bite. I thought it was a little skimpy on the corn part though since that doesn't come apart. It does taste exactly like it did in the castle, and that was what my kids were excited about!
Now, if I could just figure out how to do the prime rib...

[allisonswonderland]

Anyone know how to make Le Cellier Pretzel Bread?

What about the cinnamon rolls at main street bakery?

[cdrn1]

How about one for the macadamia nut butter from Kona cafe? Or the dipping sauce that comes with the soda bread at Raglan Rd???

[my3disneygirls]

The lumps of crabmeat break apart while it's cooking, so you really do end up getting some crab in every bite. I thought it was a little skimpy on the corn part though since that doesn't come apart. It does taste exactly like it did in the castle, and that was what my kids were excited about!
Now, if I could just figure out how to do the prime rib...

That makes sense about the crab. I have never been to the castle, so I want to try to make the soup. I am going for an AM ressie this trip.

As far as prime rib goes I have never has the guts to try it. I did find a good recipe in Cooks Illustrated.

[CinderMelly]

I have not tried making this yet.

1/2 lb mushrooms, roasted
4 Tbsp olive oil
1/4 minced garlic it does not say 1/4 of what
to taste kosher salt
to taste fresh cracked black pepper
4 Tbsp whole butter
1 small onion
1 lb Arborio rice
7 cups beef stock
2 cups heavy cream
1 1/2 cups grated parmesean cheese

1. clean mushrooms and toss with enough olive oil just to coat. Add the minced garlic and season with salt and pepper
2. Place on parchment lined sheet pan and roast in 375 oven for 20 minutes. Set aside
3. In a deep six quart, heavy pan, melt 2 to 3 Tbsp of butter over medium low heat.
4. Saute the onions, seasoning with salt and pepper, until soft and clear.
5. Raise the heat to medium and add the rice
6. Cook for about three minutes, stirring frequently until it looks chalky and a white dot is clearly visible in the center of each grain.
7. Meanwhile, bring your beef stock to a simmer.
8. Heat the cream and keep it on low to keep it warm
9. Begin to add the beef stock one cup at a time, simmering and stirring until each addition has been absorbed by the rice before adding the next.
10. After all of the beef stock has been added, fold in the roasted mushrooms. Begin adding the cream, 1/2 cup at a time and begin tasting
11. When ready, rice should be close to tender, but with a little more firmness to the bite. It should be slightly loose, with a creamy consistency. Never overcook to a mush
12. Remove pan from the heat and fold in the remaining butter and parmesean cheese
13. Allow the risotto to rest for a couple of minutes, then enjoy!!

[lynninpa]

Now, if I could just figure out how to do the prime rib...

I have the perfect recipe for prime rib, courtesy of Paula Deen! :thumbsup2 It is so very simple-the key is to not open the oven door until you are actually ready to remove when done! Using a 5 pound roast, it comes out a perfect medium rare every time!

1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows (I use about 2 Tablespoons)

**Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours! About 45 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Remove from oven and let stand 15 minutes before carving.

House Seasoning
(The amounts can be cut way down, just keep the same ratio)
1 cup salt
1/4 cup crushed black pepper
1/4 cup garlic powder

[lynninpa]

Le Cellier Mushroom Risotto

Thanks for sharing, CinderMelly! :thumbsup2

[akalittleeva]

I'm so excited to see the Mushroom Risotto - I'd be interested to hear if anyone made this recipe and if it is the same as LeCellier's. I was quite ill the night we ate there and when they brought me the mushroom filet (which I dreamt about for months), I actually had to leave and go back my the room, so I never got to try it, Dh doesn't like mushrroms, so he didn't eat it either, nor did the kids - I'd love to make it at home!

[lynninpa]

I would just love to have the recipe for the Prince Edward Island Mussels appetizer from Le Cellier! :upsidedow

[akalittleeva]

Me too! I'm from Prince Edward Island and I've had mussels many ways - these were one of the best! I was able to try them on my last visit even though I wasn't feeling well and left shortly after. I left instructions with DH to ask for the recipe, but he forgot!!!

[tarar714]

Thanks!

[KingdomHearts]

I am loving this thread! I have been making a Disney dish almost every day since I bought all the cookbooks when I went down in July. One of my co-workers gave me an old Disney cookbook from the 1970's, I love it! I love making a little piece of Disney magic at home every day!

[truedisneyfan]

Does anyone have the recipe for the pizza from The Mara at AKL. I had 2 of them the other day.

[Cheshire Figment]

INGREDIENTS:

16 oz Strawberries (frozen variety, thawed with juice and pureed)
16 oz Sour Cream
1 tbls Lemon Juice (frozen variety, reconstituted, not concentrated)
2 tbls Vanilla Extract
3 oz Sifted Powdered Sugar (by cup measure)
1 tbls Grenadine Syrup
2 oz Half-and-Half

METHOD OF PREPARATION:

Mix strawberries and sour cream, beat slowly until well mixed. While mixing, add grenadine, lemon juice, vanilla extract and sugar until a smooth consistency. Add half-and-half and mix for five seconds. Chill, shake well before serving. Fresh strawberry halves may be added as a garnish.

[Cheshire Figment]

Ingredients:

1 lb. fresh fettuccine noodles

4 quarts boiling, salted water

1 cup unsalted Plugra butter, softened
( This is a key ingredient in this recipe. It doesn't have to be Plugra but it should be a European butter with a high fat content of 80% or more. Alfredo's does not use cream in their recipe because they use a higher fat butter to give the sauce its creaminess.)

1/3 to 1/2 cup Parmesano Reggiano cheese, freshly grated. Alfredo's uses Emillia brand, but any Reggiano parmesan (not the shaker green can stuff) will do. Aged Reggiano has more of a nuttier flavor.

Method:

Melt Plugra butter over very low heat. Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency. Drop fettuccine in boiling salted water. Cook until noodles float to the top of the pot (2 to 3 minutes). Drain immediately and place in large pasta bowl; toss with sauce. Garnish with freshly cracked black pepper.

[lynninpa]

Fettuccine Alfredo and Strawberry Soup! Thanks for two great recipes, Cheshire Figment! :thumbsup2

[akalittleeva]

Here's a link to the Dunbrody Kiss at Raglan Road - I made them a few months ago for Valentines Day- they turned out great, although, like the original, not really crazy about the bottom crunchy-like part. I think they will become a Valentine's Day tradition for us, but I may tweak the bottom layer...

http://www.ireland-guide.com/recipes/chocs_away_for_valentines_day.5074.html

[akalittleeva]

Never had the pleasure to eat at Boma yet, so I'm not sure if these taste like the originals, but they were good...

Potatoes with Afritude
Yield: 10 servings

5 lbs. Red Skinned Potatoes (any variety of potato may be used)
2 ounces Olive Oil
3 Tbsp Curry Powder
2 Tbsp Turmeric
1 Tbsp Garlic Powder
1 Tbsp Paprika
To taste Salt and Pepper


Wash potatoes well, and cut into wedges. In a large bowl mix the spices and olive oil. Add the raw potatoes. Coat the potatoes with the spice mixture. Place the potatoes on a baking sheet, place in a preheated 350 degree oven and bake for 30 minutes.


I would absolutely love the recipe for the Mac & Cheese at Wolfgang Puck Express in the Marketplace!!! Soooooooooooo good!!!!!

[lynninpa]

Dunbrody Kiss at Raglan Road
Yummmm....thanks for posting, akalittleeva! :goodvibes

[lynninpa]

BOMA: Potatoes with Afritude

Thanks for another recipe! :thumbsup2 I think I will try this one this weekend!

[Shell0616]

I wanted to say that this is a great idea for a thread! :thumbsup2 I'm sorry I don't have a recipe to add but thanks for all those who did!

[lynninpa]

I wanted to say that this is a great idea for a thread! :thumbsup2 I'm sorry I don't have a recipe to add but thanks for all those who did!

:upsidedow

[DisneyLover75]

Ingredients:

1 lb. fresh fettuccine noodles

4 quarts boiling, salted water

1 cup unsalted Plugra butter, softened
( This is a key ingredient in this recipe. It doesn't have to be Plugra but it should be a European butter with a high fat content of 80% or more. Alfredo's does not use cream in their recipe because they use a higher fat butter to give the sauce its creaminess.)

1/3 to 1/2 cup Parmesano Reggiano cheese, freshly grated. Alfredo's uses Emillia brand, but any Reggiano parmesan (not the shaker green can stuff) will do. Aged Reggiano has more of a nuttier flavor.

Method:

Melt Plugra butter over very low heat. Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency. Drop fettuccine in boiling salted water. Cook until noodles float to the top of the pot (2 to 3 minutes). Drain immediately and place in large pasta bowl; toss with sauce. Garnish with freshly cracked black pepper.

Oh my heavens, how lovely! Thank you for this recipe! Wow.. so they really only use butter and cheese? It seems like it would be so much more complicated than that!

[Bellona]

I just got these to recipes last week from WDW. I have already tried the corn chowder and it tastes exactly like I remember it. I haven't had a chance to make the pancakes but I bet they'll be just as good.

Enjoy!


CORN CHOWDER

3 tbsp Butter
2/3 cup Flour
7 oz Diced Onion (1 medium)
7 oz Peeled Diced Potato (1 medium)
1 quart Milk
¼ cup Chicken Stock
13 oz Creamed Corn (1 small can)
10 oz Frozen Corn (1 small box)
2 tbsp Salt
¼ tsp White Pepper

Over low heat, melt butter, onions and sauté’ until tender/translucent. Add flour, cook approx. 5 minutes stirring continuously. Add remaining ingredients and whisk together. Simmer ½ hour or until potatoes are tender. Adjust seasoning and serve. Yield: Eight, 8 oz portions



Macadamia Pancakes with Macadamia nut Butter

Yield: 12 – 15 pancakes

Ingredients, Boatwright’s Pancakes
1¼ cups sugar
3 teaspoons baking powder
¼ teaspoon salt
2¼ cups all-purpose flour
1½ cups milk
3 each eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract


Method of Preparation
Sift flour into medium bowl
Add brown sugar, baking powder, and salt into medium bowl.
Add eggs, milk, vegetable oil, vanilla extract and beat until smooth.
If using an electric skillet pre-heat to 350 F; pre-heat griddle or skillet on medium until a few drops of water dance on the surface.
For each pancake pour ¼ cup batter onto skillet and cook on first side until bubbles form and sides look dry, flip over and cook until golden brown
Top with your favorite syrup or Honey pecan butter listed below

Ingredients, Macadamia nut Butter
One stick butter (at room temperature)
¼ cup honey
¼ cup toasted Macadamia nuts

Method of Preparation
Combine butter, honey, and toasted Macadamia.
Use a spoonful to top pancakes.

[GDUL]

How about one for the macadamia nut butter from Kona cafe? Or the dipping sauce that comes with the soda bread at Raglan Rd???

I think that this might be the sauce that you're looking for:

1 pint Guinness
1 pint sugar

Boil in pot and bring down to a simmer.
Leave on for 15 minutes.
Watch that it doesn't boil over.

We asked for this at Raglan Road and the chef (Caroline Ingle) came out and wrote it on an order ticket for us. We've tried using this as a marinade on steak for grilling - tasted pretty good! Just have to watch the meat so that the sugar doesn't burn.

[lynninpa]

Tusker House Corn Chowder & Kona's Macadamia Nut Pancakes

Thanks, Bellona, for these great recipes! :upsidedow

[lynninpa]

I think that this might be the sauce that you're looking for:

1 pint Guinness
1 pint sugar

Boil in pot and bring down to a simmer.
Leave on for 15 minutes.
Watch that it doesn't boil over.

We asked for this at Raglan Road and the chef (Caroline Ingle) came out and wrote it on an order ticket for us. We've tried using this as a marinade on steak for grilling - tasted pretty good! Just have to watch the meat so that the sugar doesn't burn.


Thanks, GDUL! :thumbsup2

[TwingleMum]

I've made the Butternut Squash soup from Boma for Thanksgiving and it was awesome. I'm at work so I'll post tomarrow. I would love the Griddled Poundcake dessert from Liberty Tree anyone have that one????

[lynninpa]

TheRatPack: Here ya' go!

LTT: Tavern Salad Dressing
from: Cooking With Mickey Volume II

5 egg yolks
1 Tbsp Dijon mustard
3 cups salad oil
1 cup red wine vinegar
1 Tbsp. Worcestershire sauce
1 tsp. fresh lemon juice
1/8 tsp. white pepper
1/2 tsp. chopped fresh dill
1 Tbsp. sugar
1/3 cup water

With an electric mixer, whip egg yolks until pale yellow & light. Slowly add mustard & oil until completely blended. Add remaining ingredients and mix until creamy.

[TheRatPack]

Thanks! If you come across the Strawberry Vinigrette or the Raspberry one let me know...those were great too!

[betsywdw]

What a great thread! I'm sorry I don't have any recipes to share but if I do find any, I will for sure! Thanks :goodvibes

[donna6635]

:sad1: I don't have a recipe to add, but if anyone has a recipe for the layer cakes (lemon/citrus) that they previously served at the Main Street Bakery many years ago, I'd love it. It has to be one of my all time favorites- still wish they served all the great baked goods like they used to. It was my favorite treat! Going in December, so maybe I'll grab a few to post here.

[lynninpa]

Going in December, so maybe I'll grab a few to post here.

Will you happen to be eating at Le Cellier, Donna?! Many of us would just looove the recipe for the Prince Edward Island Mussels appetizer! ;)

[akalittleeva]

I have the recipe for Kona's Sticky Wings, but it doesn't have the mustard sauce recipe part, does anyone have the full recipe?

[lynninpa]

I have the recipe for Kona's Sticky Wings, but it doesn't have the mustard sauce recipe part, does anyone have the full recipe?


Could you post the recipe for the Wings?! That would be great! :thumbsup2

[grammy58]

Is this considered a dessert? How is it served at gf? It sounds wonderful.

[dmonroe]

We had the strawberry soup at 1900 Park Fare--it was very good! It was a buffett, and I don't remember if it was considered a dessert or not.(I remember eating it--I just don't remember where I got it! LOL)

[akalittleeva]

I haven't made these yet, nor have I eaten at Kona(yet), so not sure how they would compare...it calls for mustard sauce, but doesn't give a recipe for it, I would love to have that part...I got it from this website...http://www.wdisneyw.co.uk/recipes.html


Sticky Wings
from Kona Cafe, Polynesian Resort

Yield: - 4-5 servings

10 ea Wings
3 oz Wing Sauce
1 ea Green Onion, chopped
1 pinch White and black sesame seeds
1 oz Mustard sauce
8 oz Canola Oil



1. Heat oil to 350°.
2. Cook wings until crispy.
3. Reduce sauce until sticky
4. Toss wings in sauce.
5. Garnish with green onions and sesame seeds.
6. Drizzle with mustard sauce.



Sticky Wing Sauce:

½ lb Brown sugar
5 oz Minced garlic
1 ¼ c Soy sauce

1. Mix well.



Sticky Wings Poaching Liquid

22 ea Chicken wings
¼ qt Soy sauce
½ lb Brown sugar
½ lb Minced garlic
¼ qt Water

1. Heat everything but wings and bring to a boil.
2. Add wings and cook for 20 minutes.
3. Remove, cool wings, and discard liquid.

[donna6635]

:wave2: Hey Lynn, I am going to Le Cellier for dinner. Will add this to my list. Just need to remember :laughing: to get it!

[GoofTroop]

My husband loves the Boboti from Boma's. Would anyone happen to have the recipe for this? I'd love to surprise him with it for dinner some night.

Thanks,
Elizabeth

[akalittleeva]

Got this off of allears...

Meat Bobotie

YIELD: 10 servings

Ingredients:

2 pounds Ground Lamb, Beef or a mixture of both
½ pounds onion, large dice
1/8 cup rice wine vinegar
1/16 loaf white bread
1/16 gallon cream
1/16 pound sugar (add more as needed)
¼ ounce cinnamon (adjust as needed)
1/8 pound almond or pumpkin seeds, sliced
1/16 pound seedless raisins
1/16 pound golden raisins
1/8 ounce curry powder (adjust as needed)

Topping

1/16 gallon Easy Eggs
1/16 gallon heavy cream/milk


Method:

Heat oil and caramelize the onions. Reduce heat and add dry spices. Mix well. Deglaze with rice wine vinegar. Add meat and continue to cook until meat is cooked through.

When the meat is done, drain 90% of the grease off. Then tear the bread into small pieces and add it as well as the cream to the meat mixture.

Add the sugar and mix well. Add a little bit of water if the mix looks too dry. Then add the raisins and almonds. Re-season and cool.

In a small container, place the bobotie mixture and top with the egg custard mix. Bake in the oven at 325º F until golden brown and cooked through.

[GoofTroop]

Got this off of allears...

Meat Bobotie

YIELD: 10 servings

Ingredients:

2 pounds Ground Lamb, Beef or a mixture of both
½ pounds onion, large dice
1/8 cup rice wine vinegar
1/16 loaf white bread
1/16 gallon cream
1/16 pound sugar (add more as needed)
¼ ounce cinnamon (adjust as needed)
1/8 pound almond or pumpkin seeds, sliced
1/16 pound seedless raisins
1/16 pound golden raisins
1/8 ounce curry powder (adjust as needed)

Topping

1/16 gallon Easy Eggs
1/16 gallon heavy cream/milk


Method:

Heat oil and caramelize the onions. Reduce heat and add dry spices. Mix well. Deglaze with rice wine vinegar. Add meat and continue to cook until meat is cooked through.

When the meat is done, drain 90% of the grease off. Then tear the bread into small pieces and add it as well as the cream to the meat mixture.

Add the sugar and mix well. Add a little bit of water if the mix looks too dry. Then add the raisins and almonds. Re-season and cool.

In a small container, place the bobotie mixture and top with the egg custard mix. Bake in the oven at 325º F until golden brown and cooked through.

Thanks so much! I looked quite some time back and couldn't find it. He'll be exstatic!:yay:

Elizabeth

[TigerKat]

Great thread!!!!! Subscribing and hope to be able to contribute as well!:thumbsup2

[lynninpa]

:wave2: Hey Lynn, I am going to Le Cellier for dinner. Will add this to my list. Just need to remember :laughing: to get it!

:banana: Thanks, Donna!!

[Jennyvelaz]

There is a recipe board but subscribing for new ideas! I tried Ohana's pin bread last Easter but could never find that one ingredient...I think some different yeast. Needless to say, it didn't work. Hoping for more trials!:goodvibes

[er3465]

A suggestion for the Alfredo, cut back on the butter. I have made it at home several times, and I cut back a little butter, and even add a little more cheese. Also be sure to serve it right after you make it, don't let it sit. I have a recipie for the butternut squash soup from tony's, but I will have to find it.

[buzz5985]

You CAN make Dole Whips at home.
You can order the same mix Disney uses from Dole

Here is a demonstration

How to make Dole Whip at home

http://youtube.com/watch?v=l1fnJHTrI_o

I just went and ordered some. LOL I plan on bringing it for our donation to Thanksgiving. dinner.

[my3disneygirls]

There is a recipe board but subscribing for new ideas! I tried Ohana's pin bread last Easter but could never find that one ingredient...I think some different yeast. Needless to say, it didn't work. Hoping for more trials!:goodvibes

Try http://www.kingarthurflour.com/

They have tons of stuff for baking. Maybe they have the yeast you need.

[swandiverpatt]

[QUOTE=akalittleeva;20851440]Got this off of allears...

Meat Bobotie

QUOTE]

I've made this recipe quite a few times and it's right on the money, though figuring out the measurements can be a little tricky!

[PNWmom]

Meat Bobotie?? I've never had this and the ingredients seem so odd... Can someone discribe what it tastes like?

[truedisneyfan]

Does anyone have the receipe for mac and cheese served at GF? I would also like one for the pizza at Mara from AKL.

[lynninpa]

Does anyone have the receipe for mac and cheese served at GF?
From which restaurant at GF?

[jimmytammy]

We had the Creme de Elote(corn chowder) at San Angel last trip and it was really good. Wondered if anyone might have this by chance?

[lynninpa]

Just a tip for those who mentioned that their cheese soup "seperated" when reheating. The best way to reheat a cheese and/or cream soup is to do so very slowly over a double-boiler. :upsidedow

[truedisneyfan]

From which restaurant at GF?

Mac and cheese from 1900 Park Fare. We did the character dinner and DH loved it.

[TwingleMum]

Wish we could sticky this at the top. It gets hard to find.

[Disney*Dreamer]

I am looking fo 2, well really 3.

First the 7 bean chili from Sci-Fi

And then the Peanut Rice from Boma, along with the sauce that they put out for it, I am not sure what the sauce is called.


I looked in several of the books that they sell at Disney and didn't see either.

[Disney*Dreamer]

Bump, apparently I am a thread killer. lol

[flipflop]

This is a great thread - thanks for sharing all of these recipes!

[lynninpa]

Beef Fillet from Chefs de France

(4) 8 oz beef fillets, trimmed
1 Tbsp butter
1 Tbsp olive oil
3 Tbsp freshly ground black pepper
Salt
6 Tbsp. Brandy
3/4 cup dry red wine
1 shallot, chopped
1 1/2 cups veal or beef stock or broth
1 Tbsp. butter

Heat butter & olive oil in a skillet. Dip fillets in black pepper & season with salt. Pan-fry, turning once to evenly brown, until cooked as desired. Add brandy and *flambe. Remove fillets and cover loosely with foil.
Add wine & shallots to skillet and saute 5 minutes. Add stock & remaining butter and cook 3 minutes, until slightly thickened. Serve sauce over fillets.

*To correctly flambe, click here http://whatscookingamerica.net/flambe.htm

[Disneymaddness]

To those of you that have Disney cookbooks, which one do you like the best? Did you get it at WDW or can you get it at a book store or through Amazon?

[lynninpa]

To those of you that have Disney cookbooks, which one do you like the best? Did you get it at WDW or can you get it at a book store or through Amazon?

I have only one that I bought at WDW. Yet I have seen a zillion on Ebay, starting at only 99 cents! Many Disney restaurants will also give you a recipe when you dine there just for asking. :upsidedow

[Schucraig]

BERTINA’S PASTA SALAD Boma – Flavors of AfricaDisney’s Animal Kingdom Lodge


Yield: 10 servings

Ingredients

1 pound Tri-Color Pasta (4 cups after cooked)
¾ cup Red Onion, diced fine
1 cup Red Bell Pepper, diced fine
1 cup Green Bell Pepper, diced fine
1 cup Celery, diced
1 cup Mayonnaise
½ teaspoon Granulated Garlic
1 ¾ tablespoons Sugar
½ teaspoon Ground Turmeric, toasted
1 tablespoon Curry Powder, toasted
To taste Salt and Pepper



Method of Preparation

1. Cook tri-color pasta and allow to cool.

2. In a large mixing bowl, mix the cooled pasta and all the other ingredients. Check the seasoning and adjust if needed.

[lynninpa]

BERTINA’S PASTA SALAD Boma – Flavors of AfricaDisney’s Animal Kingdom Lodge

Thanks, Schucraig! Sounds yummy! :thumbsup2

[Schucraig]

Key Lime Tars
Sunshine Seasons, The Land, Epcot
Yield: 10 – 3 inch tarts

Ingredients for crust
1 ¾ cup graham cracker crumbs
1 ½ cup unsalted butter, melted
1 cup granulated sugar

Ingredients for filling
¾ cup key lime juice
1 ½ cup heavy whipping cream
¼ cup cold water
1 tablespoon powdered gelatin
4 each egg whites
1 cup granulated sugar

Ingredients for meringue topping
6 each egg whites
1 ¼ cup granulated sugar

Method of Preparation
1. In a bowl, mix together graham cracker crumbs, melted butter and 1 cup of sugar.
2. Place this mix in tart shells and refrigerate for at least 2 hours, preferably overnight.
3. Bloom gelatin and water over double boiler until mix is clear to the bottom. Do not boil!
4. Whip up the heavy cram until soft peaks form.
5. Heat the sugar and the egg whites over a double boiler until warm, whipping constantly with a wire whip.
6. Transfer the meringue into a power mixer and beat on high until very stiff.
7. Mix meringue together with warm gelatin until incorporated.
8. Add lime juice and heavy cream. Fold together.
9. Remove tart crusts from their molds and fill with the cream mixture.
10. Place meringue in a pastry bag fitted with a star tip and brown with a pastry torch. Serve immediately.

[Schucraig]

One of my favorites!:)

SAUSAGE & BISCUIT SKILLET
Disney’s Animal Kingdom Lodge
Boma

Yield: 10 servings

Ingredients:

1 pound Bulk Sausage
1 each Green Pepper, large dice
1 each Red Pepper, large dice
2 each Yellow Squash, large dice
1 each Zucchini, large dice
2 each Russet Potatoes, medium dice
1 tablespoon Granulated Garlic
1 tablespoon Ground Cumin
1 tablespoon Ground Coriander
1 teaspoon Turmeric
1 tablespoon Kosher Salt
1 teaspoon Cayenne Pepper
1 tablespoon Black Pepper
Boursin Cheese Sauce
2 ounces Butter
2 ounces Flour
1 tablespoon Fresh Thyme
1 pint Heavy Cream
1 package Boursin Cheese
To taste Salt and Pepper



Method:

In a skillet over medium high heat, add the sausage and cook until brown using a metal spatula to break the sausage apart. While the meat is cooking, add half the spices.

Once the meat cooks for 10 minutes, add all the vegetables including the potatoes. Add the remaining half of the spices. Cook another 10 minutes until the vegetables are tender, but not mushy.

Remove the skillet from the heat and drain the fat. Set the sausage mixture aside for later.

To make the boursin cheese sauce: In a saucepot over medium high heat, melt the butter. Slowly add the flour using a whisk to form a roux. Cook the roux for one minute. Add the heavy cream, whisking as you go, to incorporate the cream. Turn the heat down to low and cook for 5 minutes.

Add the boursin cheese and fresh thyme, stirring as you cook for an additional 5 minutes. Add salt and pepper to taste. Remove from heat and chill.

When it is time to serve this dish for breakfast or brunch, place the sausage mixture in a large mixing bowl. Slowly add the boursin cheese sauce to make a mixture similar to a pot pie filling. Preheat the oven to 350o. Place the sausage and cheese mixture in a casserole dish and top with your favorite store-bought biscuit. (The biscuits need to be raw.) Bake about 20 minutes or until the biscuits are brown. Serve immediately.

Both the sausage and cheese sauce can be made the day ahead and mixed together on the day of service.

[Schucraig]

San Angel Inn
Recipe

Combinacion Cozumel


INGREDIENTS: YIELD: 4 SERVINGS


Salsa Ranchera:

1 Ib. Tomatillos (remove outer shell 1 ½ lb. Tomatoes
½ oz. Garlic 4 oz. Chorizo (cooked & chopped)
1 ½ oz. Flour 2 oz. Cilantro (chopped)
4 oz. Diced Spanish onions 4 oz. Olive Oil
2 oz. Chile Chipotle (chopped) 0.7 oz. Salt
¼ tsp. Black pepper ½ tsp. Sugar
24 oz. Water


Beef Tenderloin:

4-6 oz. Beef Tenderloins 4 – Corn Tortillas



On a hot grill proceed to roast the garlic, tomatillos and tomatoes. Then remove and place in blender together with the water, salt, black pepper and sugar.

In a medium stock pot add olive oil, when oil is hot add flour, diced onions, chipotle pepper, chorizo and the “salsa” from the blender. Bring to a boil, then reduce heat. Cook until salsa thickens.

Place beef tenderloins on a hot grill and cook to desire tenderness, then remove from stove. Take corn tortillas and dip them quickly in hot oil, then remove (this is done to soften tortillas)

Place one corn tortilla on a plate.
Place the beef tenderloin on top of the tortilla and cover with the salsa.







Method of Preparation:


Shrimps:

- 12 – 16 shrimps
- 3 – 4 shrimps per plate (or as many as desired)

1. Marinate the Shrimp with the chile chipotle, 1 garlic clove, black pepper and salt.
2. In a saucepan place 1 tsp. Of oil and sauté shrimp.


Mash Potatoes:

- 4 large potatoes - Cleaned, Boiled & Mashed
- 1 large Poblano pepper - Boil to remove skin & dice (clean and remove seeds)
- Combine potatoes & diced poblano pepper.
Add small amount of butter, milk & salt.


Vegetables:

- Clean vegetables
- Slice chayote, red peppers & onions
- Place on grill to roast.

[Krischaser]

Hi this is a great thread. Does anyone know the recipe for the sci-fi blt soup? I am craving it ever since I had it. Thanks:thumbsup2

[lynninpa]

WOW, Schucraig! Thanks for more great recipes! :cool1:

[Schucraig]

WOW, Schucraig! Thanks for more great recipes! :cool1:

You're welcome! :thumbsup2

[marc1477]

good recipes

[kimble]

I love to try to make disney recipes at home... even though I am sometimes scared off by how much butter and cream is included. I guess it is easier to justify eating some of these items when you are on vacation :)

I would love to hear reviews of the recipes that others have tried to see if they were sucessful... how close are they to the disney originals?

I recently made the California Grill's Pork Tenderloin with mushrooms and goat cheese polenta (allearsnet) and Raglan Road's Bread Pudding for dessert (thanks to this thread!!) The pork was very close to California Grill...and the mushrooms were amazing (I used Zinfandel for the wine and cremini mushrooms for the mushrooms, as this is what is listed on the California Grill menu). My polenta was a little dry, but I think that is because I could only find instant polenta at my grocery store. I wouldn't use instant again. The bread pudding and sauce was wonderful. I was so happy to be able to make it at home, since I was too full to eat much of it when I was at Disney!

[TinkerBelle_325]

I was going through this thread and thought I'd start an index of what can be found where:

Page 1
Raglan Road: Ger’s Bread & Butter Pudding
Le Cellier Cheddar Cheese Soup
CRT Corn and Crab Soup recipe

Page 2
Le Cellier Mushroom risotto

Page 3
STRAWBERRY SOUP From 1900 Park Fare
Fettucini Alfredo
Dunbrody Kiss at Raglan Road
Potatoes with Afritude
Tusker House Corn Chowder
Kona's Macadamia Nut Pancakes

Page 4
LTT: Tavern Salad Dressing
Sticky Wings from Kona Cafe, Polynesian Resort
Boma Meat Bobotie

Page 6
Beef Fillet from Chefs de France
BERTINA’S PASTA SALAD Boma
Key Lime Tarts Sunshine Seasons
SAUSAGE & BISCUIT SKILLET Boma
San Angel Inn Combinacion Cozumel

[hthrbells]

This is fantastic!!!!!

[lynninpa]

WALT DISNEY'S OWN CHILI & BEANS
How cool would it be to make chili using a personal recipe from Walt Disney, himself?!

2 pounds dry pink (pinto) beans
2 medium onions, sliced
1/4 cup vegetable oil
2 cloves garlic, diced
1 cup celery, chopped
2 pounds lean ground beef
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried tyme
3 cups canned solid-pack tomatoes
Salt & pepper

Rinse beans and soak overnight in cold water. Drain beans and place in a 2-quart saucepan. Add fresh water to cover by 2 inches. Add sliced onions and simmer 2 hours or until tender..
Meanwhile, heat oil in a large soup pot and saute garlic. Add celery and beef and cook until browned. Add chili powder, paprika & thyme. Break up tomatoes and add to pot, blending well. Cover and simmer 1 hour.
When beans are tender, add to pot and and gently blend. Add salt & pepper and continue to cook for 30 minutes.

[lynninpa]

POFQ: BEIGNETS

1 pk Dry yeast
1 & 1/2 cups warm water
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup undiluted evaporated milk
7 cups flour
1/4 cup shortening, softened
Oil; for frying
Confectioner's sugar

In a large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with rotary beater.
Add 4 cups of the flour, beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. *Cover and chill overnight* Roll out on floured board to 1/8" thickness. Cut into 2 1/2" squares. Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. Drain on paper towels. Sprinkle with confectioner's sugar.

[JAM'S MOM]

I was going through this thread and thought I'd start an index of what can be found where:

Page 1
Raglan Road: Ger’s Bread & Butter Pudding
Le Cellier Cheddar Cheese Soup
CRT Corn and Crab Soup recipe

Page 2
Le Cellier Mushroom risotto

Page 3
STRAWBERRY SOUP From 1900 Park Fare
Fettucini Alfredo
Dunbrody Kiss at Raglan Road
Potatoes with Afritude
Tusker House Corn Chowder
Kona's Macadamia Nut Pancakes

Page 4
LTT: Tavern Salad Dressing
Sticky Wings from Kona Cafe, Polynesian Resort
Boma Meat Bobotie

Page 6
Beef Fillet from Chefs de France
BERTINA’S PASTA SALAD Boma
Key Lime Tarts Sunshine Seasons
SAUSAGE & BISCUIT SKILLET Boma
San Angel Inn Combinacion Cozumel


Very thoughtful. Thanks for taking the time.

[LUVMYTINK]

Does anyone know the recipe for the sci-fi blt soup? I am craving it ever since I had it. Thanks:thumbsup2

I was wondering the same thing. Also wondered if anyone knew the recipe for the Boatwright potatoes?

[mcgypsy]

I think I have that one. I'll look for it when I get back home on Sunday!

[lynninpa]

Hi this is a great thread. Does anyone know the recipe for the sci-fi blt soup? I am craving it ever since I had it. Thanks:thumbsup2

I know I have seen the recipe somewhere! I am still searching for you. :upsidedow

[skw444]

Thanks! If you come across the Strawberry Vinigrette or the Raspberry one let me know...those were great too!

Strawberry Vinaigrette
from The Liberty Tree Tavern, MK

17 OZ Strawberry Vinegar
1 1/2 OZ Salt
8 OZ Sugar, Granulated
4 OZ Strawberry Melba
4 OZ Dijon Mustard
DASH Tabasco Sauce
DASH White Pepper
2 QT./64 OZ Salad Oil
8 OZ Water


Place strawberry vinegar, salt, sugar, melba, mustard, tabasco, and white pepper in storage container. Using hand held blender, blend ingredients well. Add oil in four parts blending thoroughly after each fourth. Add water and blend one last time.

[lynninpa]

Strawberry Vinaigrette
from The Liberty Tree Tavern, MK

Thanks, skw444! Sounds interesting! :upsidedow

[TwingleMum]

Strawberry Vinaigrette
from The Liberty Tree Tavern, MK

17 OZ Strawberry Vinegar
1 1/2 OZ Salt
8 OZ Sugar, Granulated
4 OZ Strawberry Melba
4 OZ Dijon Mustard
DASH Tabasco Sauce
DASH White Pepper
2 QT./64 OZ Salad Oil
8 OZ Water


Place strawberry vinegar, salt, sugar, melba, mustard, tabasco, and white pepper in storage container. Using hand held blender, blend ingredients well. Add oil in four parts blending thoroughly after each fourth. Add water and blend one last time.
Where do yu get strawberry vinegar????

[kimnscott]

subbing

[my3disneygirls]

Where do yu get strawberry vinegar????

I have seen lots of flavored vinagers in the food store. Rasberry, strawberry, taragon...

[Quicklabs]

Mulligatawny Soup from Boma -- one of my all time faves!

Yield: 8 servings
Ingredients
1 1/2 cups Chicken Stock
3 Tablespoons chicken base (add to chicken stock)
2 cups Chicken Breast, diced chunky
1/2 cup Heavy Cream
2 tablespoons Milk
1/2 cup Celery, diced
1/2 cup Carrots, diced
1/2 cup Onion, diced
1 tablespoon Curry Powder, toasted
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
2 tablespoons Honey
2 tablespoons Hot Sauce
1 1/2 cups Apples, frozen and cut in half
1 1/2 teaspoons Chopped Parsley
5-6 cups Chicken stock

Roux (1/3 cup butter and 2/3 cup flour)
Method
Melt butter and stir in flour to make a roux and set aside.
Poach chicken breast in chicken stock until 3/4 done, remove, and cut diced, chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook until vegetables are half done. Add 5-6 cups of chicken stock. Add the remaining ingredients including diced chicken.
Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning. Add parsley when ready to serve.

[lynninpa]

Mulligatawny Soup from Boma

Sounds yummy! Thanks, Quicklabs! :upsidedow

[lynninpa]

Does anyone have the recipe for the Spicy Beef Empanadas served in the Argentina booth at The F&W Festival?! My co-worker just returned and loved these and so I would love to surprise her with the recipe. :upsidedow

[TigerKat]

Does anyone have the recipe for the Spicy Beef Empanadas served in the Argentina booth at The F&W Festival?! My co-worker just returned and loved these and so I would love to surprise her with the recipe. :upsidedow

I think I have someone who can help! I'm on it now......

[HERSEY]

Spicey Beef Empanadas
serves 4

Dough

6 c all purpose flour
1 tblsp sea salt
1/2 lb cold lard cut into small 1/4 inch cubes
1 egg beaten
1c water

Flling

1c lard, melted
2 1/2 c finely chopped white onion
1 1/2 lb cooked roast beeft cut into 1/4 inch cubes
2 tblsp paprika
1 tblsp red chili flakes
salt and pepper to tast

for the dough combine the flour and salt in a large bowl. With your fingers work the lard into the flour until mixture resembles coarse oatmeal. combine the egg with the water and gradually add to the flour mixture stirring with a wooden spoon until soft dough forms. transfer the dough to a floured surface and knead until smooth,about 5 minutes. cover and let rest.

For the filling, heat the lard in a large saute pan over medium heat until melted. Stir in the onions and cook until soft but not brown, about 10 min.
Remove pan from heat. Stir in beef,paprika,chili flakes,salt and pepper. cook for 2-3 min. stirring continously until meat is brown. Allow to cool.
Preheat oven 350 degrees
Roll out dough to 1/8 inch thick.

With round 5 inch cookie cutter stamp out 20 circles. Lightly brush the rims of each circle with water and put 2 tblsp of filling in each. Fold the dough in half to form semi circle and firmly press the edges to seal. Place the empanadas on a baking sheet and bake until golden brown about 15 minutes

Serve immediately

[TigerKat]

Thanks Janice, this is much appreciated!!!!!!

Lynn - ;) and :hug: to your friend.

[Surfingstitch]

:confused3 Where can I find the mix for the Dole Whips. I think that I am blind and can't see it online.

[HERSEY]

Here you go http://www.uec-hawaii.com/products2.html

[Cap'n Jack's Hat]

Can anyone make the Alice in Wonderland cake?

[Disney*Dreamer]

Still looking for Peanut Rice from Boma (And the sauce that goes with it).

Also looking for the 7 bean chili from Sci-FI

[HERSEY]

Here is the recipe for the peanut butte rice

http://www.intercot.com/infocentral/dining/recipes/pbrice.asp

[Disney*Dreamer]

Here is the recipe for the peanut butte rice

http://www.intercot.com/infocentral/dining/recipes/pbrice.asp

Thanks so much!!! Does anyone know what the sauce is called?

[Surfingstitch]

Here you go http://www.uec-hawaii.com/products2.html

Thanks,

I'm going to order it today!

Wish me luck that I can make it right.

[IggyLans]

Thanks! If you come across the Strawberry Vinigrette or the Raspberry one let me know...those were great too!

I actually got the Strawberry vinaigrette recipe from our waitress at LTT when we were there in September. I asked her if she could tell me what brand of dressing they use, and she said they make it there, and next thing I know she came back with the recipe. It was so nice and unexpected! So, here it is:

1/2 cup Strawberry Vinegar (Red wine vinegar may be used)
1 tsp salt
3 tbsp Sugar
1/2 cup frozen Strawberries
5 tbsp Dijon mustard
1 dash Tabasco sauce
1 dash White pepper
1 cups Salad Oil
4 tbsp Water

Place Strawberry Vinegar, salt, sugar, frozen strawberries, mustard, Tabasco, and white pepper in storage container. Using hand held blender, blend ingredients well. Add oil in four parts blending thoroughly after each fourth. Add water and blend one last time.

[psimon]

I have a question regarding the source of some of the recipes posted on the sites..... Has anyone noticed there are discrepancies between recipes on some the sites FOR THE SAME ITEM?

An example, the Marinated Flank Steak from Boma:

From magictrips.com:

Flank Steak Marinade
Boma, Animal Kingdom Lodge

1/4 cup Ginger
1/4 cup Garlic
1/4 cup Sugar
1 Tbsp Cardamom, ground
2 Tbsp Coriander, ground
1 Tbsp Turmeric, ground
2 Tbsp Thyme
1 Tbsp Crushed Pepper
1 cup Worcestershire Sauce
1 cup Soy Sauce, low sodium
1/4 cup Balsamic Vinegar
1/2 cup Malt Vinegar
1/4 cup Safflower Oil
1/2 cup Olive Oil
1 Flank Steak

from http://www.homestead.com/disneyrecipes/disneyresorts.html

FLANK STEAK MARINADE

Boma - Animal Kingdom Lodge


Yield: 10 servings (1 ¼ quarts)

Ingredients:


¼ quart Ginger
¼ quart Garlic
¼ quart Sugar
1/8 cup Cardamom, ground
¼ cup Coriander, ground
1/8 cup Turmeric, ground
¼ cup Thyme
1/8 cup Crushed Pepper
¼ cup Worcestershire Sauce
1/8 gallon Soy Sauce, low sodium


Aside from the quantity that the second recipe makes, notice there are ingredients missing compared to the first recipe! How could I tell which is the "official" recipe?

How can you tell if any of the recipes posted are authentic?

Thanks...


---Paul in Southern NJ

[Surfingstitch]

It looks like the recipes are just mulitplied for bulk quanties. maybe I am wrong.:lmao:

[TigerKat]

Wow - Janice, you've been busy!!!;)

[vmickey]

This is one of my favorites. I got this at F&W Festival in 1997.

Tiramisu (Glenn Golcher – Mama Melrose’s)

8 large egg yolks
½ cup sugar
1 ½ pounds mascarpone cheese
4 large egg whites. Beaten until stiff peaks form
2 cups Italian Espresso, cold
½ cup Sambuca
42 ladyfingers
Unsweetened cocoa powder and semisweet chocolate for garnish

In a large bowl, beat the egg yolks with the sugar until thick and pale yellow. Fold the mascarpone into the eggs until thoroughly incorporated and smooth. Fold the egg whites into the mascarpone mixture thoroughly.
Ina medium sized bowl combine the espresso and brandy. Dip the ladyfingers quickly into the mixture, one at a time, and place a layer of the very close together in a 14x10 dish. Spread half of the mascarpone mixture evenly over the fine mesh strainer. Dip more ladyfingers into the espresso-brandy mixture and place over the mascarpone making another layer. Top with remaining mascarpone and sprinkle with the cocoa powder through a fine mesh strainer. Cover the dish with plastic wrap and refrigerate several hours.
Just before serving, shave some chocolate and sprinkle over the cake.

[lynninpa]

Spicey Beef Empanadas

Thank you so much, Hershey! :goodvibes

[lynninpa]

Thanks Janice, this is much appreciated!!!!!!

Lynn - ;) and :hug: to your friend.

Thank you, TigerKat. :angel:

[lynninpa]

Tiramisu (Glenn Golcher – Mama Melrose’s)

Yummmmm! Thanks for sharing, vmickey! :upsidedow

[gomeztravel]

for the pretzel bread that we had at CRT, which is probably the same everywhere else. I cant get it out of my head 6 yrs later

[Disney*Dreamer]

for the pretzel bread that we had at CRT, which is probably the same everywhere else. I cant get it out of my head 6 yrs later

I found this thread from 2004, doesn't have the one from CRT, but does have the one from Biergarten, Le Cellier, and teh Canadian Pavilion.

[Minnesota!]

SOPA AZTECA (From San Angel Inn)

3 Tbsp. Olive oil, divided
1/3 c. Onion, chopped
1 1/3 c. Tomatoes, peeled, seeded and chopped
1 Tsp. Garlic
1 Quart Rich Chicken Broth
2 Tbsp. Dill
2 Whole Red Chili Peppers, fresh
4 Soft Corn Tortillas
½ c. Ripe Avocado, cubed
4 Tbsp. Sour Cream
¼ c. Monterey Jack Cheese, shredded


Heat 2 Tbsp. of oil in a large saucepan. Sauté’ onion, tomatoes, and garlic until tender (5 min). Add chicken broth and dill. Cover and simmer for 20 minutes.
Remove seeds and stems from peppers and cut each in 2 pieces lengthwise. Cut tortillas in 1/3-inch strips and set aside. Heat remaining tablespoon of oil in small skillet and sauté peppers for ½ minutes. Remove and drain on paper towel. Add tortilla strips and cook until golden brown. Remove and drain separately on paper towel. Divide peppers, tortilla strips and avocado among 4 heavy bowls. Pour hot chicken broth into bowls. Garnish with sour cream and Monterey Jack cheese.


Yield: 4 Servings

[lynninpa]

SOPA AZTECA (From San Angel Inn)

Sounds wonderful! Thanks, Minnesota!! :upsidedow

[Disney*Dreamer]

I found this thread from 2004, doesn't have the one from CRT, but does have the one from Biergarten, Le Cellier, and teh Canadian Pavilion.

Of course it would help if I posted the actual thread, lol. :rotfl:

http://www.disboards.com/showthread.php?t=703924

[Valeep]

How easy is it to get recipes from the F & W festival ans Sunshine Seasons? Do you just ask the servers or is there some other way? BTW, going to WDW soon does anyone need recipes from the following places, I can ask for them when I go:
Kona cafe
Chefs de France
Boma
Tutto Italia
Le Cellier
Coral Reef
F & W festival
Sunshine Seasons

Just thought that I cold help the cause. :goodvibes

[HERSEY]

Valeep If you are looking for the recipes for this years F&W there is a cookbook for sale in the World showcase at the first Kiosk that sells the artwork. As far as the restaurants you can try http://allearsnet.com/din/rec.htm There are quite a few listed. I have heard of people asking the servers and actually getting the recipes.

If you go to the Coral Reef have their Cod cake it is to die for. I would love that recipe if you could get it.

[lynninpa]

How easy is it to get recipes from the F & W festival ans Sunshine Seasons? Do you just ask the servers or is there some other way? BTW, going to WDW soon does anyone need recipes from the following places, I can ask for them when I go:
Kona cafe
Chefs de France
Boma
Tutto Italia
Le Cellier
Coral Reef
F & W festival
Sunshine Seasons

Just thought that I cold help the cause. :goodvibes

Ohhhh!! The recipe for the Prince Edward Island Mussels appetizer from Le Cellier would be wonderful!! :yay: Thank you!! :goodvibes

[Disney*Dreamer]

How easy is it to get recipes from the F & W festival ans Sunshine Seasons? Do you just ask the servers or is there some other way? BTW, going to WDW soon does anyone need recipes from the following places, I can ask for them when I go:
Kona cafe
Chefs de France
Boma
Tutto Italia
Le Cellier
Coral Reef
F & W festival
Sunshine Seasons

Just thought that I cold help the cause. :goodvibes

I hate to bother you, but I would love the reciepe for the sauce that goes on the Peanut Rice at Boma. Thanks so much for the offer! :flower3:

[akalittleeva]

Ohhhh!! The recipe for the Prince Edward Island Mussels appetizer from Le Cellier would be wonderful!! :yay: Thank you!! :goodvibes

I second that!

[lynninpa]

SAN ANGEL INN: Margaritas! :drinking1

1 serving:

Lemon juice
Kosher salt
Crushed ice
7 ounces water
1 1/4 ounces lemon bar mix
2 1/4 ounces tequila
1 1/2 ounces clear orange liqueur
Lime slice

Dip rim of glass in lemon juice then Kosher salt. Fill with ice and set aside. In a blender, combine water, lemon bar mix, tequila & clear orange liqueur. Blend until foamy. Pour over crushed ice and garnish with lime slice.
Note: For a frozen Margarita, add the ice to the blender with the other Margarita ingredients and blend until thick & smooth.

[MissMagnolia]

Awesome site!

[dec2901]

NUT CRUSTED SALMON (OR FISH OF CHOICE)Boma –

Yield: 4 servings

Ingredients
½ tablespoon Cumin Seeds
½ tablespoon Coriander Seeds
½ tablespoon Curry Powder
¼ cup Roasted Cashews
¼ cup Roasted Pistachios
¼ cup + 1 T. Roasted Pumpkin Seeds, shelled
1 tablespoon Honey-roasted Peanuts
1 tablespoon Sugar
¼ - ½ teaspoon Cayenne Pepper
4 8 ounce Salmon Fillets
2 tablespoons Olive Oil

Method of Preparation
1. Heat the oven to 350o.

2. Toast the cumin, coriander, and curry in a skillet over medium heat, stirring frequently, until fragrant but not burned. Place this seasoning mixture in a food processor and process for one minute.

3. Add the cashews, pistachios, pumpkin seeds, peanuts, sugar, and cayenne pepper to the bowl and pulse several times until the nuts are evenly ground, but still coarse.

4. Coat both sides of the salmon pieces with olive oil and place in a baking dish.

5. Cover with the nut mixture and bake for 20 minutes or until the thickest part of the flakes easily with a fork.

[dec2901]

PALAVER STEW - Boma

Yield: 20 servings

Ingredients
1 cup Red Palm Oil
½ cup Prime Rib Seasoning (Lawry’s Seasoning Salt)
2 cups All-Purpose Flour
1 ½ pounds Cubed Beef
4 pounds Cubed Chicken
4 cups Diced Red Onion
3 each Cubed Red Peppers
1 each Cubed Poblano Pepper
¼ cup Chopped Garlic
2 cups Diced Tomatoes
1 pound Shrimp
To taste Red Pepper Flakes
2 tablespoons Curry Powder
2 cups Sliced Okra (1 pound)
2 cups Quartered Mushrooms
1 gallon Chicken Stock
1 cup Coconut Milk

Method of Preparation
1. Toss together prime rib spice and flour. Coat beef and chicken with the flour mixture.

2. Utilizing a large heavy sauté pan, heat palm oil until very hot and sear seasoned beef and chicken.

3. Add onion, garlic, poblano pepper, mushrooms, peppers, and okra. Use additional all- purpose flour to absorb any remaining palm oil and to create a roux.

4. Add chicken stock and bring to a simmer. Add curry powder and red pepper flakes. Flavor profile should be mildly hot and amount of seasoning will differ based on strength of poblano pepper. Add shrimp. Add diced tomatoes and coconut milk. Garnish with chopped flat leaf parsley at service time.


Note: A palaver in West Central Africa is a meeting or discussion.

[dec2901]

Yield: 8 servings

Ingredients
4 cups Fish Stock
2 cups Clam Juice
1 each Onion, diced in big chunks
1 each Red Bell Pepper, diced in big chunks
2 each Carrots, diced in big chunks
2 T. Curry Powder, toasted
2 T. Ground Cumin, toasted
3 cups Coconut Milk
2 cups Mussels
2 cups Shrimp
2 cups Scallops, sear
3 T. Curry Paste
3 T. Soy Sauce
3 T. Sugar
1 each Jalapeno, sliced
2 each Potatoes, diced in big chunks
¼ cup Parsley, chopped
¼ cup Cilantro, chopped
1 each Lemon, zest and sliced
To taste Salt and Pepper

Method of Preparation

1. Heat the fish stock and clam juice.

2. Add the vegetables (except jalapeno, parsley, cilantro, and lemon zest) and spices. Cook until the vegetables are half done.

3. Sauté seafood and deglaze with lemon juice and fish base. Add coconut milk, curry paste, soy sauce, sugar, and jalapeno.

5. Let simmer until mussels open. Add parsley, cilantro, and lemon zest before serving.

[dec2901]

I received the 3 above recipes from Paula Aubin from Animal Kingdom Lodge. Thank you Paula for sending me these after my trip. I enjoyed my time at BOMA and loved the Salmon (I went back 3 times)!!

I hope you enjoy these recipes!!

[lynninpa]

I hope you enjoy these recipes!!

Thanks for the three great recipes, dec2901! :upsidedow

[stitchon]

I am looking for the Macaroni and Cheese Recipe from the California Grill. Does anyone have it?

[Happydinks]

Love this thread!

I believe I have the recipe for the mac and cheese from Artist Point (blue cheese and mac) - if it's the same as the California Grill - I'll be happy to post it.:goodvibes

[psimon]

If you ask for a recipe while dining, are the restaurants providing them?

Other than the few cookbooks that Disney put out is there any other way to get "official" recipes?

thanks...


---Paul in Southern NJ

[discookiemonsta]

These recipes all sound so great!

[lynninpa]

If you ask for a recipe while dining, are the restaurants providing them?

Other than the few cookbooks that Disney put out is there any other way to get "official" recipes?

thanks...


---Paul in Southern NJ

Many Disney restaurants are more than happy to give you some of their recipes-all you need to do is ask. :upsidedow Sometimes they give you a print out "on the spot" and sometimes they ask for your address or e-mail address to send it to you.

[lynninpa]

Love this thread!

I believe I have the recipe for the mac and cheese from Artist Point (blue cheese and mac) - if it's the same as the California Grill - I'll be happy to post it.:goodvibes

Oh please do post the recipe! :thumbsup2

[*Flower*]

Subscribing...............

[dec2901]

Thanks for the three great recipes, dec2901! :upsidedow

You are very welcome. I am glad that I am able to share them. I am always buying cookbooks and saving recipes but I never cook! So I hope someone will be able to use these.

Psimon, when I was at Boma I wrote down the dishes that I liked, my name, and email, and I handed it to my waitress. When I returned from WDW, the email with the recipes was waiting in my inbox. I thought this was a very nice perk.

[rluey29]

Love this thread!

I believe I have the recipe for the mac and cheese from Artist Point (blue cheese and mac) - if it's the same as the California Grill - I'll be happy to post it.:goodvibes

Please post your recipe it sounds delicious!!!!

[Happydinks]

Serves 4

4 tbs Butter
3 tbs Flour
3 C Milk
1/2 tsp Kosher Salt
1/4 tsp White Pepper
1 C Shredded Tillamook Cheddar Cheese
4 C Cooked pasta (elbow, penne, etc)
1 C Maytag Blue Cheese, crumbled
1/2 Cup Panko Japanese Bread Crumbs

1. Melt Butter in 1 qt saucepan over low heat. Whisk in Flour, stirring to
combine. Cook 3 to 5 minutes (to avoid flour taste).

2. Gradually add Milk, whising constantly until thickened. Season with Salt
and Pepper. (Basically, make a cream sauce)

3. Add shredded Tillamook Cheddar and stir until evenly combined.

4. Preheat oven to 375 degrees F

5. Pour sauce over cooked Pasta, stir to coat and place in an oven-safe dish.

6. Combine crumbled Maytag Blue Cheese and Panko Brad Crumbs, and top
the Pasta and Cheese Sauce.

7. Bake at 375 degrees F for approximagelly 30 minutes. Center should be
hot and the topping should be golden brown.

They serve this with their "steaks" at Artist Point - but we always ask for it regardless of what the "paired" side is with the dish we order.
Hope you enjoy this as much as we do!:goodvibes

[SGMCO]

You CAN make Dole Whips at home.
You can order the same mix Disney uses from Dole

Here is a demonstration

How to make Dole Whip at home

http://youtube.com/watch?v=l1fnJHTrI_o

Where do you order the Mix from?
Sorry if this has been asked but I didn't get to read all.

[lynninpa]

Tillamook Mac & Cheese with Maytag Crust

Thank you, Happydinks! Sounds delish! :thumbsup2

[averill94]

the PSB in Norway- it was so delish!!! I am sorry if someone posted about it- just havent been able to read through whole thread!

[GDUL]

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

[lynninpa]

Anybody make the potato casserole from the PSB in Norway...


Breakfast Potato Casserole
Restaurant Akershus: Norway, Epcot.

1 ½ lbs diced potatoes
1 ½ lbs shredded potatoes
4 ounces diced white onions
8 ounces shredded cheddar cheese **reserve half for topping
8 ounces shredded Jarlsberg cheese
13 ounces Béchamel sauce
8 ounces sour cream
Salt & pepper
5 ounces milk

In mixing bowl combine **all ingredients and mix well by hand. Place in greased casserole. Sprinkle with reserved cheese. Cover with waxed paper and then aluminum foil. Bake in 350-degree oven for approximately 40 minutes, removing foil and paper for last ten minutes to brown top if desired.

[TwingleMum]

Serves 4

4 tbs Butter
3 tbs Flour
3 C Milk
1/2 tsp Kosher Salt
1/4 tsp White Pepper
1 C Shredded Tillamook Cheddar Cheese
4 C Cooked pasta (elbow, penne, etc)
1 C Maytag Blue Cheese, crumbled
1/2 Cup Panko Japanese Bread Crumbs

1. Melt Butter in 1 qt saucepan over low heat. Whisk in Flour, stirring to
combine. Cook 3 to 5 minutes (to avoid flour taste).

2. Gradually add Milk, whising constantly until thickened. Season with Salt
and Pepper. (Basically, make a cream sauce)

3. Add shredded Tillamook Cheddar and stir until evenly combined.

4. Preheat oven to 375 degrees F

5. Pour sauce over cooked Pasta, stir to coat and place in an oven-safe dish.

6. Combine crumbled Maytag Blue Cheese and Panko Brad Crumbs, and top
the Pasta and Cheese Sauce.

7. Bake at 375 degrees F for approximagelly 30 minutes. Center should be
hot and the topping should be golden brown.

They serve this with their "steaks" at Artist Point - but we always ask for it regardless of what the "paired" side is with the dish we order.
Hope you enjoy this as much as we do!:goodvibes

OMG!! :love: :love: :cloud9: I love blue cheese and I love Mac & Cheese. This is like their love child!!

[lynninpa]

OMG!! :love: :love: :cloud9: I love blue cheese and I love Mac & Cheese. This is like their love child!!

:rotfl: Does sound yummy, doesn't it?!

[my3disneygirls]

Breakfast Potato Casserole
Restaurant Akershus: Norway, Epcot.

1 ½ lbs diced potatoes
1 ½ lbs shredded potatoes
4 ounces diced white onions
8 ounces shredded cheddar cheese **reserve half for topping
8 ounces shredded Jarlsberg cheese
13 ounces Béchamel sauce
8 ounces sour cream
Salt & pepper
5 ounces milk

In mixing bowl combine **all ingredients and mix well by hand. Place in greased casserole. Sprinkle with reserved cheese. Cover with waxed paper and then aluminum foil. Bake in 350-degree oven for approximately 40 minutes, removing foil and paper for last ten minutes to brown top if desired.

I have never had this, but it looks so yummy and easy to put together. I will definatley make this one day for breakfast. You can't go wrong with potatoes and cheese.

[pixiemel]

Great thread! Thanks!:goodvibes

[stitchon]

Love this thread!

I believe I have the recipe for the mac and cheese from Artist Point (blue cheese and mac) - if it's the same as the California Grill - I'll be happy to post it.:goodvibes

I just realized that you posted this. The Mac and Cheese is actually on the kids menu at CA Grill, and was just a really zesty, almost sweet, cheese sauce over fusilli pasta.

[truedisneyfan]

Still hoping for the mac and cheese from 1900 Park Fare (DH loves it). Also the counter service pizza from Mara (AKL).

[Jozymouse]

:) Hello,

I would like to recreate Ohana's dinner (Polynesian Resort)for my mom's birthday. I pretty much found all the recipes to the exception of the Mesquite Grilled Turkey. Would anyone happen to have it? Thanks alot!!!!!:)

[lynninpa]

WCC: Apple Vinaigrette Dressing

1/4 cider vinegar
1/4 cup apple juice concentrate
2 Tbsp. lemon juice
1/2 cup apple sauce
1 & 1/3 cups canola oil
Salt to taste

Place first four ingredients in blender and blend until smooth. Very slowly add the canola oil. Sample and season with salt, if desired.

[lynninpa]

How about one for the macadamia nut butter from Kona cafe?


Macadamia Nut Butter :upsidedow

One stick butter (at room temperature)
¼ cup honey
¼ cup toasted Macadamia nuts

[lynninpa]

oops

[figment_jii]

Just got back from WDW and there was so much yummy food! I was wondering if anyone has the recepes for:

1. M'Hencha from Boma (a dessert)
2. Melktart from Boma (a dessert)
3. Vanilla Sauce from Boma (it was served with the Melktart for dessert)
4. Duck Confit from Le Cellier
5. Crispy Sukiyaki Beef Roll from the Japan Marketplace Booth

Thanks!

[lynninpa]

Ghirardelli Hot Fudge Sauce

4 ounces Ghirardelli bittersweet chocolate, broken into small pieces
4 Tbsp. unsalted butter, cut into small pieces
1 & 1/2 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tsp. pure vanilla extract

In a heavy saucepan over medium heat, combine chocolate, sugar, water & corn syrup. Stir continuously until chocolate & butter has melted and sugar is dissolved. When mixture comes to a boil, reduce heat and continue slightly boiling for 10 minutes, stirring often. Remove from heat and stir in vanilla extract.

[Disney*Dreamer]

Here is the Vanilla Sauce from Boma

VANILLA SAUCE

Ingredients:

3 cups Heavy Cream
1 ½ cups Milk
1 ½ teaspoons Vanilla Extract
9 tablespoons Sugar
2 tablespoons Cornstarch
6 each Egg Yolks


Method:

1. Heat up milk, vanilla, heavy cream, and sugar.

2. Combine cornstarch with egg yolks.

3. Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.

4. Turn off the heat and stir continuously until well combined and thickened.

5. Transfer the sauce into a bowl and set over an ice bath to cool.



Also the Banana Bread Pudding for anyone interested.

Ingredients:

2 cups Milk
2 cups Heavy Cream
1 cup 3 T. Sugar
7 each Whole Eggs, beaten
1 teaspoon Cinnamon
4 tablespoons Butter
3 each Bananas, sliced
5 cups Croissants, brioche, or challah bread, cubed or one whole loaf of Texas toast, cubed


Method:

1. Cut day-old croissant, brioche, challah, or Texas toast into cubes. Set aside.

2. In a large bowl and using an electric mixer, combine milk, cream, sugar, cinnamon, and beaten eggs.

3. In a 9x9 square or round pan, place one layer of bread on bottom. Place bananas on top, followed by a layer of bread.

4. Pour custard mixture over the entire dish, filling it 2/3 to ¾ full. Press top bread layer into custard to prevent the bread from drying out. Add more custard if necessary.

5. Place butter chunks on top of bread pudding.

6. Bake at 300 degrees for one hour or until an inserted knife comes out clean.

7. Serve with vanilla sauce (recipe below).


Found both reciepes on All Ears

[lynninpa]

Vanilla Sauce and Banana Bread Pudding from Boma

Yum! Thanks, Disney*Dreamer! :thumbsup2

[LegoJediMom]

Since it's no longer on the menu, I am hoping someone has the recipe for the Mahi Mahi at Kona? Anyone?

[lynninpa]

Kona Cafe: Kilauea Tortes

Ganache:
1 cup melted chocolate chips
1 cup heavy cream

Scald cream in a heavy saucepan & pour over melted chips. Blend well & set aside to cool.

Cookie Dough:
1 cup unsalted butter, at room temp
1 cup sugar
1 tsp. vanilla extract
¼ tsp. salt
1 cup sifted cocoa powder, plus extra for dusting muffin tins
1 & ¼ cups all purpose flour

Dust buttered large muffin tins with cocoa. Cream together butter & sugar. Add vanilla & salt. Mix well. Combine cocoa & flour and slowly add to butter mixture. Blend well. Form into 6 medium and 6 small balls using all of the dough. Press medium balls evenly to bottom and sides of prepared muffin tins. Flatten small balls into circles large enough to cover tortes and set aside.

Peanut Butter Cream:
1 cup peanut butter
1 & ½ cups sweetened condensed milk

Combine peanut butter & milk. Blend well.

Preheat oven to 350 degrees. Place one tablespoon of peanut butter mixture into muffin tins. Pour 1/3 cup ganache over peanut butter mixture, filling almost to the top of the dough. Cover with dough circles and press firmly to seal. Chill 30 minutes and then bake for 25 minutes. Remove from oven and let cool completely before removing from tins.
To serve: Heat tortes in a 200 degree oven for 5 minutes. Top with whipped cream.

[Tatania]

It IS sometimes hard to figure out what the "correct" version of a Disney recipe is as there are often several posted. The version I have of the Banana Bread Pudding is:

Banana Bread Pudding
Boma, Animal Kingdom Lodge
Serves 10 – 12

1 cup sugar
3/4 tsp cinnamon
5 eggs
1-1/2 cups heavy cream
1/2 pound cubed day-old brioche, croissants, challah, or Texas Toast (bread needs a high butter content)
3 bananas, sliced into 1/2-inch pieces
4 tbsp butter, cut into small cubes

Heat oven to 300 degrees. Mix the sugar and cinnamon together. In a separate bowl, beat the eggs, then add the milk, cream, and cinnamon sugar. Place half of the bread cubes in a 9X9-inch square pan. Cover with the sliced bananas, followed by the remaining bread. Pour the cream mixture over the entire dish, filling it two-thirds to three-quarters full. Press the top layer of bread into the liquid to prevent it from drying out. Scatter the butter cubes on top. Bake 60 to 70 minutes, until well set. Let sit for 20 minutes. Serve warm, with chilled vanilla sauce (below). Serves 10 to 12.
Vanilla Sauce:
1-1/2 cups heavy cream
3/4 cup milk
1/4 tsp vanilla extract
4-1/2 tbsp sugar
1 tbsp cornstarch
3 large egg yolks
Bring the cream, milk, vanilla, and sugar to a boil over medium heat, stirring occasionally. Remove from heat. Separately, whisk together the cornstarch and egg yolks. Temper the egg mixture by vigorously stirring in a few spoonfuls of the hot cream mixture, then blend the egg mixture into the remaining cream. Stir until well combined and thickened. Transfer into a bowl and set over an ice bath to cool before serving.

Anyway, I love this thread and subscribe to any thread with Disney recipes as I have a large collection of them and 99% of them are fabulous.

Here's a few sent to me by the chefs when I requested the recipes:

Passion Fruit Cheesecake
from 'Ohana, Polynesian Resort, Michael A. Thompson, Chef de Cuisine
Yield: serves 5

Cheese Cake
2.5 OZ cream cheese
1 ¼ OZ granulated sugar
1 ¾ OZ whole eggs
1 ¼ TSP whole milk
10 OZ butter
5 OZ egg yolks

Passion Fruit sauce
14 OZ condensed milk, can
7 OZ egg yolk
2 OZ lemon juice
8 OZ Passion fruit purée

Method of Preparation:
Place sugar, butter, cream cheese, and milk in a sauce pan.
Heat until almost boiling.
Temper with whole eggs and egg yolks.
Pour into baking dishes or spring form pans.
Bake at 225 degrees in a water bath for 30 minutes uncovered.
Top with passion fruit sauce and bake for additional 15 minutes.

Pretoria Punch
Boma, Animal Kingdom Lodge

1 1/4 oz Malibu Coconut Rum
3/4 oz Chambord Raspberry Liquor
1 1/2 oz Orange Juice
1 1/2 oz Cranberry Juice
1 1/2 oz Pineapple Juice
Mix ingredients over ice and shake well. Served garnished with a lime and an orange wedge.

Lapu Lapu
from Tambu Lounge, Polynesian Resort (#1 most popular drink in WDW)

1 ounce Myer's Rum
1/2 ounce Bacardi 151
Scorpion Mix (consists of half-and-half sour mix and orange juice) (made my own sour mix)
Enough ice to chill it, crushed so it fits in the pineapple
Garnish: Cherry

Served in: Hollowed fresh pineapple, the pineapple stem is the lid with a small wedge removed so a straw can be inserted. Cut the leaves off the stem and reattach to the "lid" using a shortened toothpick. Make a slice off the bottom of the pineapple so it will sit upright properly and not tip over. Yes, this means the bottom will be moist and sticky.

Puget Sound Mussels with Pernod and Grilled Sourdough
Artist Point at Disney's Wilderness Lodge
Servings: 1
1 lb. Mussels from Puget Sound (washed and debearded)
1/2 Cup Parsley chopped fresh
1/2 Tbsp. Anchovy Paste
1/4 Cup White Onions (diced small and pre-cooked on low heat until soft)
1/4 Cup Pernod
1/3 Cup White Wine
1/4 Cup Butter, unsalted
2 Tbsp. Chopped Fennel Tops
1 Tbsp. Olive Oil

Start with a hot pan that has a lid. Heat pan on the stove on medium heat. When pan is hot, pour olive oil in and let heat up for a few seconds.
Now add the parsley, anchovy paste, and onions and sauté quickly for ten seconds to flavor oil.
Next add all the mussels and stir or toss them around to coat lightly with other ingredients.
Carefully add the Pernod to the pan off of the heat source. Remember it is flammable so use caution especially around gas stoves. Return to heat and let simmer for fifteen seconds.
Next add the wine and immediately place a lid on the pan.Check after one or two minutes, as soon as the mussels start to open remove the lid and keep reducing the liquid until it is half the original amount.
Lower the heat and add the butter. Swirl the pan to incorporate all the liquid with the butter then finish by sprinkling chopped fennel over the top.
Pour into a serving bowl with a piece of toasted sourdough bread and serve.


From the Disney Cookbook
Crème Brǔlée Cheesecake
From Lumiére & Triton’s, Disney Cruise Line
12 – 16 servings

Crust
1 ½ cups graham crackers
1/3 cup plus 4 tsp. melted butter
¼ cup packed brown sugar

Preheat the oven to 350 °F.
Mix all crust ingredients in bowl of electric mixer until well combined. Cover thw bottom of a 10 inch springform pan (2 ½” high) with parchment paper (parchment paper is optional but keeps the crsut from sticking to the bottom). Put the cracker mix in the pan, and press to make a firm base. Make sure the crust covers the edges of the pan as the crème brǔlée mix may leak.
Bake for 15 minutes until golden brown. Cool on wire rack.


Crème Brûlée
2 1/3 cups heavy cream
1 vanilla bean, split
6 large egg yolks
10 TBSP sugar

Preheat the oven to 250°. Warm the cream and the seeds from the vanilla bean together in a saucepan for 10 to 15 minutes, to infuse flavours. In a medium bowl, mix the egg yolks and sugar together. Beat with an electric mixer at high speed for about 3 minutes, or until the mixture turns whitish in color.
Using a wire whisk, add a cup of the cream mixture into the yolks, then gradually mix the egg yolk mixture back into the remaining cream mixture. (This process, which is called “tempering” , allows the yolks to be incorporated into the warm cream without becoming scrambled. ) Pour onto the top of the cooked crust.
Bake for 45 minutes. Cool on a wire rack.

Cheescake Mix
3 1/2 cups plus 3 TBSP cream cheese
1 ½ cups sugar
¼ cup heavy cream
½ tsp. vanilla extract
1 ½ cups whole eggs
¼ cups egg yolks

Preheat oven to 200°. In a medium bowl use a mixer to blend cream cheese, sugar, heavy cream, and vanilla extract until smooth. Scrape the bowl often to prevent lumps from forming.
Gradually add the whole eggs, a little at a time, scraping the bowl often. Add the egg yolks. Pour onto the top of the Crème Brûlée.
Bake for 3 ½ hours, or until a gelatinous consistency is achieved. Chill overnight.

Caramel Sauce
1 can (6 ounces) evaporated milk (2/3 cup)
1 package (8 ounces) caramels

Melt the evaporated milk and caramels together in a small saucepan, stirring until smooth. Cut the cheesecake into between 12 and 16 portions.
Drizzle the caramel sauce on top of the cheesecake slices before serving.
Good with a sweet German Eiswein or a Tawny Port.


Has anyone ever had any luck getting recipes from the California Grill? I've written and called trying to get the Honey Crunch Cake recipe but to no avail :sad2:

[lynninpa]

Thanks, Tatania! :thumbsup2

[lynninpa]

California Grill: Sonoma Goat Cheese Ravioli
From: Chef John State, Disney's California Grill

1 lb. soft mild goat cheese (such as Montrachet)
5 & ½ oz. aged goat cheese, crumbled
½ cup seasoned bread crumbs
2 Tbsp. prepared basil pesto
2 tsp. extra virgin olive oil
2 tsp. roasted garlic purèe (see below)
1/2 tsp. salt, or to taste
1/8 tsp. freshly ground pepper, or to taste
16 egg roll wrappers
1 large egg & 1 Tbsp. water for egg wash
Serve with Clear Tomato Broth (see below)

In a large bowl, stir together the fresh goat cheeses, bread crumbs, pesto, olive oil, garlic, salt & pepper. Blend well. Lay out 8 egg roll wrappers and brush each with the egg wash. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through. Place about 1 Tbsp. of the goat cheese mixture in the center of each square. Cover with the 8 remaining egg roll wrappers and press the edges together. With a knife, cut each double wrapper with filling into 4 squares, to yield 32 squares of filled ravioli. Press edges together. (If not using the ravioli immediately, sprinkle them lightly with cornmeal and store, refrigerated, between layers of waxed paper.)
When ready to serve, cook ravioli in a large pot of boiling salted water for 1-2 minutes. Drain completely. Serve in a shallow bowl of warm Clear Tomato Broth.
GARLIC PUREE: Heat oven to 400 degrees. Cut off stem & top third of 1 whole garlic bulb. Place in foil & drizzle with 1 teaspoon olive oil. Seal packet tightly and roast for 1 hour. Let cool & squeeze out pulp to use in above recipe.
CLEAR TOMATO BROTH: 15 whole vine-ripened tomatoes and 1 tsp. salt.
In a blender, in batches, coarsely chop 15 whole vine-ripened tomatoes with salt. Place the chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth, set it over a bowl, and let the mixture drain in the refrigerator for 24 hours to collect the liquid. Discard the tomato pulp and reserve the liquid.

[Tatania]

California Grill: Sonoma Goat Cheese Ravioli
From: Chef John State, Disney's California Grill

1 lb. soft mild goat cheese (such as Montrachet)
5 & ½ oz. aged goat cheese, crumbled
½ cup seasoned bread crumbs
2 Tbsp. prepared basil pesto
2 tsp. extra virgin olive oil
2 tsp. roasted garlic purèe (see below)
1/2 tsp. salt, or to taste
1/8 tsp. freshly ground pepper, or to taste
16 egg roll wrappers
1 large egg & 1 Tbsp. water for egg wash
Serve with Clear Tomato Broth (see below)

In a large bowl, stir together the fresh goat cheeses, bread crumbs, pesto, olive oil, garlic, salt & pepper. Blend well. Lay out 8 egg roll wrappers and brush each with the egg wash. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through. Place about 1 Tbsp. of the goat cheese mixture in the center of each square. Cover with the 8 remaining egg roll wrappers and press the edges together. With a knife, cut each double wrapper with filling into 4 squares, to yield 32 squares of filled ravioli. Press edges together. (If not using the ravioli immediately, sprinkle them lightly with cornmeal and store, refrigerated, between layers of waxed paper.)
When ready to serve, cook ravioli in a large pot of boiling salted water for 1-2 minutes. Drain completely. Serve in a shallow bowl of warm Clear Tomato Broth.
GARLIC PUREE: Heat oven to 400 degrees. Cut off stem & top third of 1 whole garlic bulb. Place in foil & drizzle with 1 teaspoon olive oil. Seal packet tightly and roast for 1 hour. Let cool & squeeze out pulp to use in above recipe.
CLEAR TOMATO BROTH: 15 whole vine-ripened tomatoes and 1 tsp. salt.
In a blender, in batches, coarsely chop 15 whole vine-ripened tomatoes with salt. Place the chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth, set it over a bowl, and let the mixture drain in the refrigerator for 24 hours to collect the liquid. Discard the tomato pulp and reserve the liquid.


The Orlando Sentinal had a very slightly different version but I'll keep both in my collection. Here's the other one:

Sonoma Goat Cheese Ravioli (version from the Orlando Sentinel, 2005)
From the California Grill, Contemporary Resort
Makes 4 - 6 servings Prep Time: 20 minutes Cook Time: 2 minutes

1 lb. soft, mild goat cheese, such as Montrachet, crumbled
5 1/2 oz. aged goat cheese, crumbled
1/2 cup seasoned bread crumbs
2 Tblsp each: basil pesto and extra-virgin olive oil
2 tsp roasted garlic puree (see note)
1/2 tsp salt, or to taste
1/8 tsp freshly ground pepper, or to taste
16 large egg roll wrappers
1 large egg beaten with 1 Tblsp. water for egg wash
Clear tomato broth (see note):
14 whole, vine-ripened tomatoes
1 tsp salt

1. For the broth, in a blender, in batches, coarsely chop tomatoes with salt. Place chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth. Set sieve over a bowl. Let mixture drain in the refrigerator for 24 hours to collect the liquid. Discard tomato pulp and reserve the liquid. You should have about 4 cups.
2. In a large bowl, stir fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper.
3. On a work surface, lay out 8 egg roll wrappers. Brush each with egg wash. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through. Place about 1 tablespoon of the goat-cheese mixture in the center of each square. Cover with the remaining 8 wrappers and press edges together. With a knife, cut each double wrapper into 4 squares to yield 32 squares of filled ravioli. Press edges together.
4. Cook ravioli in a large pot of boiling, salted water, 1 to 2 minutes. Drain completely. Serve with warm tomato broth.

Recipe note: If you dont want to make the broth, top ravioli with chopped, seeded ripe tomatoes.
Roasted garlic puree: Heat oven to 325 F. Line baking sheet with foil. Cut top quarter from 2 large heads of garlic and place, cut side up, on baking sheet. Drizzle generous tablespoon of olive oil over garlic. Sprinkle with 1⁄8 teaspoon salt and pinch freshly ground black pepper. Turn garlic cut side down, and roast until cloves are soft and golden brown, about 1 hour. Remove, let sit until cool enough to handle. Squeeze garlic, gently pressing to release cloves into a bowl. Stir to blend to a spreading consistency. Makes 3 tablespoons. Extra can be used as a spread for bread.

Also from the Miami Herald this month:

CHICKEN PAGO PAGO
Polynesian Resort, Disney World (printed in the Miami Herald Oct. 2007)
Makes 6 servings.

To present the dish as they do at Walt Disney World's Polynesian Resort, slice three fresh pineapples in half lengthwise, slice a bit off the bottoms so the halves sit flat, and scoop out the fruit for another use. Divide the rice among these pineapple ''bowls,'' top each with a chicken breast and warm in the oven as directed below.

FOR THE CHICKEN
½ cup vinegar
½ cup soy sauce
½ cup ketchup
¼ cup honey
1 teaspoon ground ginger
1 tablespoon finely chopped garlic
½ cup brown sugar
1 teaspoon paprika
2 tablespoons prepared mustard
6 boneless chicken breasts, about 6 ounces each
1 cup all-purpose flour
3 eggs, beaten well
4 tablespoons vegetable oil

FOR THE GLAZE
1/3 cup brown sugar
½ cup ketchup
1 tablespoon molasses
2 tablespoons crushed pineapple
1 tablespoon soy sauce
1/8 teaspoon ground ginger
1 tablespoon cider vinegar
¼ cup honey

TO SERVE
Pago Pago Curry Rice (see recipe)
1 (11-ounce) can Mandarin oranges, drained
6 pitted prunes
6 lychee nuts
6 maraschino cherries

Prepare the chicken: Combine vinegar, soy sauce, ketchup, honey, ginger, garlic, brown sugar, paprika and mustard in a large, self-sealing plastic bag. Add chicken, turning to coat. Refrigerate 24 hours, turning occasionally.
Drain chicken, discarding marinade. Place flour in one shallow bowl and eggs in another. Heat oil in large skillet over medium-high heat. Pat chicken dry. Dip it first in the flour, then in the eggs. Brown on both sides.
Finish dish: Heat oven to 350 degrees. Spread cooked rice in a 9-by-13-inch glass baking dish, and place chicken on top. Bake 10 minutes, or until warmed through. Meanwhile, combine glaze ingredients in a saucepan and heat until steaming.
Serve: Spoon hot glaze over chicken. Sprinkle with sesame seeds and garnish with orange sections. Place 1 prune, 1 lychee nut and 1 cherry on each of 6 frilled toothpicks, and spear on top of each breast.
Per serving (without rice): 726 calories (34 percent from fat), 28 g fat (6.6 g saturated, 10.1 g monounsaturated), 214.6 mg cholesterol, 44 g protein, 77.2 g carbohydrates, 2.6 g fiber, 2441.9 mg sodium.

[lynninpa]

Thanks again, Tatania! :upsidedow Do you happen to know which Poly dining spot serves/served the Chicken Pago Pago?

[Sandy321]

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....

[Disney*Dreamer]

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....

Since you said that you had it somewhere else, I thought this may be the one, but I am still looking to see if there are others.

Key Lime Pie
from Sunshine Season Food Fair, Epcot

Makes 3 pies

Key Lime Chiffon Pie Filling

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

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

Meringue Mix

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

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

Meringue Topping

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

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



Another one from Port Orleans
Key Lime Pie
from Port Orleans Riverside

Yield: 1 x 9" Pie

1 x 14oz can condensed milk
4 egg yolks
3 x 4oz Key lime juice (depends on taste)
4oz heavy cream
1 x 9" Graham cracker pie shell
1 each lime (sliced thin)
1 pint whipped cream



Combine condensed milk and egg yolks in mixer and blend well. Add Key Lime juice and blend well.

Add heavy cream and mix well.

Pour into Graham Cracker Shell.

Bake at 350 degrees for 10 to 15 minutes. Remove from oven, cool.

Top with whipped cream & lime slices.




ETA: That was from wdisneyw (http://www.wdisneyw.co.uk/recipes.html) website they have a TON of recipes.

[Disney*Dreamer]

Found this recipe while looking, YUM~

Chocolate Wave Cake
from Coral Reef, Epcot

Yield - 6

3/4 cup butter
1 cup semisweet chocolate chips
1 cup sugar
2 1/2 teaspoons cornstarch
4 eggs
4 egg yolks
1 1/2 teaspoons Grand Marnier

For the white-chocolate truffle:
6 ounces white chocolate
3 tablespoons heavy cream
3 tablespoons softened butter
2 tablespoons Grand Marnier



1. Melt butter in a double boiler over medium-low heat.

2. Add chocolate chips, heating until mixture is melted.

3. Combine sugar and cornstarch in a large mixing bowl.

4. Add chocolate mixture to sugar mixture and beat well.

5. In a separate bowl, combine four eggs, four yolks, and Grand Marnier. Add this to the chocolate mixture and beat until well mixed. Cover and chill overnight.

6. Melt the white chocolate and heavy cream in a double boiler over low heat. Add butter and Grand Marnier and stir until smooth. Chill overnight.

7. Butter and flour six 5-ounce ramekins. Fill 1/3 of each with the chilled chocolate mixture.

8. Add a rounded tablespoon of the truffle mixture. Fill to the top with the chocolate mixture.

9. Bake at 450 degrees for 15 minutes. Let the cakes sit for 15*20 minutes before inverting. Run a knife around the edges to loosen. Serve with chocolate sauce, raspberries, and/or ice cream if desired.

[lynninpa]

YUM! Thanks Disney*Dreamer! :goodvibes

[lynninpa]

Artist Point: Homemade Sweet Pickles

1/2 cup non-iodized salt
Ice water to cover, about 2 quarts
3 pounds sliced Kirby cucumbers
1 pound sliced white onion
3 cups apple cider vinegar
4 cups granulated sugar
2 Tbsp. mustard seeds
1 tsp. turmeric
2 cups water

First, make a brine by combining salt and ice water. Then, chill the cucumbers & onions in the brine for 1 hour. In a large pot, heat the vinegar, sugar, mustard seeds, turmeric and water just until boiling. Add the cucumbers & onions. Cook about 5 minutes, or until cucumbers/pickles begin to lose their color. Remove from heat and let cool in the liquid. Refrigerate in a covered on-metallic container.

[LUVMYTINK]

Still hoping someone has the BLT soup recipe from Sci Fi. Also was looking for the Shrimp Penne Pasta too.

[LilyU]

Anybody have a recipe for the bread at Earl of Sandwich? I am totally craving that stuff since we were there last month!!

Lily

[lynninpa]

Still hoping someone has the BLT soup recipe from Sci Fi...
I have looked and looked for Sci-Fi's BLT soup recipe for you. Recipes from this particular dining spot seem to be few & far between. :confused3

[LUVMYTINK]

I have looked and looked for Sci-Fi's BLT soup recipe for you. Recipes from this particular dining spot seem to be few & far between. :confused3
I have been looking everywhere for it too. Thanks for trying.

[Tatania]

Re. Pago Pago Chicken recipe:

Here is the Miami Herald source where I saw the recipe:

http://www.miamiherald.com/living/food/story/266344.html but I'm wondering if it's actually legit or more of an "urban legend" because I've seen the same request for this recipe published in several newspapers. I'm wondering as well if anybody can confirm that this actually was served at the Polynesian Resort?

The Swan and Dolphin Resort just published their October recipe: http://www.swandolphin.com/recipeclub/images/1007l.jpg

Pumpkin Cheesecake

Ingredients for Cheesecake:
1 Lb. Cream Cheese
10 Oz. Canned Pumpkin
6 Oz. Sugar
4 Each Eggs
4 Oz. Heavy Cream
1 Tsp. Cinnamon
1/2 Tsp. Ground Clove
1/2 Tsp. Nutmeg

Ingredients for Crust:
2 Cups Graham Cracker Crumbs
Melted Butter


Method of Preparation for Cheesecake:
With an electric mixer, mix the cream cheese and sugar until it is free of lumps. Add the pumpkin and spices. Mix until all the items are completely combined. Add the eggs slowly, mixing and scraping as you go. Last, mix in the heavy cream. Set aside.

Method of Preparation for Crust:
Mix together Graham Cracker crumbs and only enough butter to hold the crumbs together. Pack this crust in a half-inch layer on the bottom of a 10" greased cake pan. Pour the cheesecake batter in the mold and bake at 325° until a "testing" knife comes out clean from the center. Approximate baking time is one hour, depending on the oven.

Presentation:
Place a slice of cheesecake on serving plate of your choice.

Serves 6-8

[torismom]

what an awesome thread. Here is what I am looking for.....

Does anyone have the recipe for the Steak and noodle stir fry dish that Le Celliar had on their menu? We had it over Labor Day and loved it. I wouldlove to make it at home.

Thank you

[Camp Rd. Lady]

Looking for two recipes. First the maple custard with almond crumble topping from Canada at this year's F&W festival. Second the Asian chicken salad from the POP century, or at least the peanut flavored dressing from this salad. Thanks in advance! :thumbsup2

[lynninpa]

Swan & Dolphin Pumpkin Cheesecake

Sounds yummy! Thanks, Tatania! :goodvibes

[lizzyb]

Im still hoping for Le Celliers mussel recipe

[mkycrzy1971]

subscribing

[lynninpa]

Im still hoping for Le Celliers mussel recipe

Me, too!! :thumbsup2 :thumbsup2

[TigerKat]

Im still hoping for Le Celliers mussel recipe

I love the stuff too, it's my favorite dish!!

[Disney*Dreamer]

I have looked all over for that mussel recipe and cannot find it. I just don't think it is out there. :(

[Happydinks]

I have looked all over for that mussel recipe and cannot find it. I just don't think it is out there. :(

How about this - in 27 days we will be in WDW - and having dinner at LeCellier during the trip.:banana: We will attempt to obtain the recipe - and if successful - will be happy to post it when we return!:goodvibes

Any other requests - as long as we'll be there anyway...... :woohoo: We have ressies for: Artist Point, Boma, Kona, Crystal Palace, California Grill, Le Cellier and Chefs de France.

[lynninpa]

How about this - in 27 days we will be in WDW - and having dinner at LeCellier during the trip.:banana: We will attempt to obtain the recipe - and if successful - will be happy to post it when we return!:goodvibes

I think I love you, happydinks. :rotfl: I'll be counting down days until you return! :upsidedow

[lizzyb]

That would be awesome Happydinks. I never even thought of asking for the recipe.

[LUVMYTINK]

Any other requests - as long as we'll be there anyway...... :woohoo: We have ressies for: Artist Point, Boma, Kona, Crystal Palace, California Grill, Le Cellier and Chefs de France.

Are you going to Crystal Palace for breakfast or dinner?

[lynninpa]

Yachtsman Steakhouse: Monterey Jack Cheese Grits

2 Tbsp. butter
1/4 cup finely chopped onion
1/4 cup finely chopped scallions
2 garlic cloves, minced
1 & 1/2 cups chicken broth
1 & 1/2 cups water
3/4 cup quick-cooking grits
1/4 cup heavy cream
salt & freshly ground black pepper
1/2 cup grated Monterey Jack cheese

In a 3 quart heavy saucepan, melt 1 tablespoon of the butter over medium heat. Add onions & scallions and cook 5 minutes. Add garlic and cook 1 minute longer.
Add the broth & water and bring to a boil over high heat. Add grits in a slow, steady stream, whisking constantly.
Reduce heat to low and simmer, stirring occasionally, for about 10 minutes or until all liquid is absorbed.
Stir in cream and season with salt & pepper. Remove from heat and whisk in cheese and remaining butter.

[Tatania]

How about this - in 27 days we will be in WDW - and having dinner at LeCellier during the trip.:banana: We will attempt to obtain the recipe - and if successful - will be happy to post it when we return!:goodvibes
Any other requests - as long as we'll be there anyway...... :woohoo: We have ressies for: Artist Point, Boma, Kona, Crystal Palace, California Grill, Le Cellier and Chefs de France.

Be still my racing heart!! :woohoo: :love: That's the best offer I've heard in a while, LOL.

It's just about hopeless to get any recipes from the California Grill. I've tried since last July to get the "Honey Crunch Cake with Chantilly Cream and Oven-roasted Golden Pineapple and Crunch Candy Crumble " including phoning them twice and now they're saying they can't don't have the recipe!! Wonder how they're making it then, LOL?

Anyway sounds like they're not going to share this one though I'd love to hear what they said if you asked in person.

Besides the Honey Crunch Cake - if it's not too much trouble, could you add the following to your list from the California Grill because maybe you'll strike it lucky with at least one of them. I certainly don't expect them all.

Salad of Grilled Shrimp
Banana and Butterscotch "Buzz"
*Blueberry Bliss - blueberry cream pie, blueberry mascato soup and creme fraiche cheese cake (would love to get any one of these any one of these recipes if they are still on the menu).

[Tatania]

This is one of the very popular signature dishes at Napa Rose.


Cabernet Blackberry Braised Prime Beef Short Ribs
Napa Rose Restaurant Disney's Grand Californian, Chef Andrew Sutton

6 each prime short ribs (each bone-in short rib should weigh about 16 oz.)
1 bottle cabernet sauvignon
1 can frozen blackberries with juice (thawed)
1 large diced onion
2 coarse sliced carrots
1 fennel bulb
1/2 bunch fresh thyme stems
5 sage leaves
3 TB kosher salt
2 TB Coarse ground black pepper
4 C veal demi glace
2 C chicken stock
1/4 C neutral cooking oil

Season short ribs with salt and pepper 2 hours before you sear them. Keep them cold in the refrigerator. Brown the seasoned short ribs in a sauté pan; set on medium-high heat. Add the sliced vegetables. Reduce the heat to medium and brown all vegetables. Once all vegetables are evenly browned, add one bottle of good cabernet sauvignon and simmer the liquid and vegetables until the liquid is reduced by 75% to 80%. Transfer wine, vegetables and beef short ribs to a crock pot/sauce pan. Add demi glace, chicken stock and thawed blackberries to the ribs and wine. There should be enough liquid to cover the ribs completely by at least 2 inches. Bring to a boil, cover and reduce to a slow simmer. Continue simmering the short ribs for 2 ½-3 hours or until tender. Allow ribs to cool in the liquid at room temperature for one hour. Remove ribs from liquid and remove the bones from the short ribs. Reduce the liquid to sauce consistency, strain and pour over the short ribs and refrigerate until ready to use.


Notes: Chef's Notes: Short Ribs are a great cut of meat but get nice 2 inch thick prime short ribs if you can. It is worth the extra money. As for Wine pairing this is a great dish it would work well with, Zinfandel, Cabernet Sauvignon, Pinot Noir or Syrah. Almost any good red wine with medium low tannin and good fruit characteristics. This Recipe works best made a day ahead.

[irenep]

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

here's hoping

[lynninpa]

Napa Rose: Cabernet Blackberry Braised Prime Beef Short Ribs

Thanks, Tatania! :goodvibes

[Happydinks]

Are you going to Crystal Palace for breakfast or dinner?

We are going for dinner - but if you want something from the breakfast menu let me know. It certainly won't hurt to ask for it!:goodvibes

[Rustyflwr3]

Thank you so much for all of these recipes; I can't wait to make them all! :)

Does anyone have the recipe for the Breakfast Pocket from Fountain View Bakery?

To my dismay, our favorite breakfast location has closed and I would love to make the breakfast pocket for DH!

Thanks in advance!

[LUVMYTINK]

We are going for dinner - but if you want something from the breakfast menu let me know. It certainly won't hurt to ask for it!:goodvibes

It was for the dinner buffet. The name skips my mind for the moment, but it was the penne pasta dish with the Asiago cheese & bacon. If I remember the name I will let you know.

[DISNEYmooner2008]

Great thread!!! Wish I had recipes to offer but I've never been to WDW. Going for the first time (and my honeymoon) in January and can't wait to try some of these dishes at the restaurants!!! I would love to make a few before I go though!!!

[TwingleMum]

Anyone ever make the Oreo Bon Bons from Cape May??? Are they very difficult to make??? Where do you get gelatin sheets??? Thanks for the input.

[teruterubouzu]

The Orlando Sentinel posted the recipe for the grapefruit cake served at the Brown Derby. (http://www.orlandosentinel.com/features/food/orl-maggrapefruit04110407nov04,0,5536211.story)

Disney-MGM Studios' Brown Derby Grapefruit Cake
Yield: 10 servings.
1 1/2 cups sifted cake flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1/4 cup each: vegetable oil and water
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon zest
1/4 teaspoon cream of tartar
16-ounce can grapefruit sections, well-drained

Cream-cheese frosting:
16 ounces cream cheese
1 teaspoon each: lemon juice and freshly grated lemon zest
1 cup sifted powdered sugar
6 drops yellow food coloring, or as desired

1. For frosting, beat cream cheese on high speed until light and fluffy. Add lemon juice and zest. Gradually add powdered sugar, beating until blended. Add food coloring as desired.

2. Heat oven to 350 F. Lightly grease 9-by-2-inch round cake pan. Line bottom of pan with wax paper. Lightly grease paper.

3. Sift together flour, sugar, baking powder and salt.

4. Whisk egg yolks, oil, water, grapefruit juice and zest until smooth. Whisk in flour mixture.

5. Using an electric mixer, beat egg whites and cream of tartar just to stiff peaks. With a rubber spatula, gently fold egg whites into yolk mixture, until just blended. Pour into prepared pan. Bake 25-30 minutes, or until the cake springs back when touched lightly in the center. Invert cake, still in pan, and cool on wire rack. Run a spatula or a table knife around the edge of the cake. Carefully remove cake from pan. With serrated knife, cut cake in half horizontally.

6. Spread frosting on bottom half of cake. Top with several grapefruit sections (see note). Cover with second layer of cake; then frost top and sides. Garnish with remaining grapefruit sections.

Recipe note: At the Brown Derby, the cake is garnished with ultra-thin dried sweetened grapefruit slices.

[Buckeye Gal]

Since it's no longer on the menu, I am hoping someone has the recipe for the Mahi Mahi at Kona? Anyone?

I'm certain sure this is different than what you had, but I thought I would post it anyways. It comes from "Cooking with Mickey" Volume II.

Fried Mahi Mahi & Sauce
from Tahitian Terrace in Disneyland

Yield: 6 servings

1 cup cold water
1 egg
1 tsp salt
2 tsp vegetable oil
1 cup flour
1/8 tsp yellow food coloring
6 boinless mahi mahi steaks or dolphin fillets

Prepare sauce first (see recipe below) so it's ready for your hot meal.
In a mixing bowl, combine water, egg, salt, and vegetable oil. Beat slowly to blend.
Gradually add flour, beating to form a smooth batter.
Add food coloring if desired.
Dip fish fillets into batter and fry in hot oil (350 degrees), until golden brown (5-6 minutes)
Remove and drain on absorbent towels.
Sauce

2 cups pineapple juice
1 cup sugar
2 1/2 Tbl cornstarch
3/4 cup cidcer vinegar
1/2 cup tomato ketchup
1/2 cup pineapple tidbits


In a small saucepan, combine and whisk pinapple juice, sugar, and cornstarch.
Add remaining ingredients and cook until mixture comes to a boil, stiring frequently, until sauce is thickened.

[Buckeye Gal]

Cream of Shrimp with Leeks
Coral Reef Restaurant, EPCOT
Source: "Cooking with Mickey" Volume II

Yield: 8 to 10 appetizer servings

2 quarts chicken stock or broth
1 pound raw small shrimp (40-50 count)
8 slices bacon, diced small
2 cups leeks, finely diced
1/2 cup carrots, chopped
1/2 cup shallots, chopped
1/4 cup butter
1/2 cup dry white wine
2 bay leaves
1 sprig thyme
4-5 parsley stems
4-5 peppercorns
1 cup heavy cream
Salt
Pepper

Garnish: 1/4 cup leeks, blanched and julienned


Bring chicken stock to a boil.
Add shrimp and cook until tender (just until they become pink)
Remove shrimp and cool in cold water to stop cooking process. Save stock for use later.
In a heavy pot, cook bacon until tender. Drain the fat.
Add butter, leeks, carrots, shallots, herbs, and peppercorns.
Cook until tender.
Add wine and reduce by half.
Add chicken stock and simmer for 45 minutes.
Place everything in a food processor and puree.
Strain back into pot through a fine-mesh strainer and bring back to a boil.
Add cream and salt and pepper to taste.
Cut shrimp in half and add back into soup.
Garnish individual cups of soup with blanched leeks.

[Buckeye Gal]

This one will give the kids a jolt of energy, but it is a favorite for a special treat!

Peanut Butter PlayDough
Coral Reef Restaurant, EPCOT

1 cup smooth peanut butter
1/2 cup light corn syrup
1/2 tablespoon vanilla extract
1 1/4 cups powdered sugar


Mix peanut butter, corn syrup, and vanilla together by hand or in an upright electric mixer with paddle.
Gradually add powdered sugar.
Use an ice cream scoop to serve. Decorate with cookies, candies, and pretzels or your favorite goodie. Also good to roll up into little balls and put in some chocolate ice cream!!
If it's not used immediately, store covered at room temperature.

[ILuvDVC2]

Ingredients:

CRUST
1/2 cup all-purpose flour
13 1/2 oz. package refrigerated sugar cookie dough at close to room temperature

FILLING
2 1/4 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch thick slices (I sliced them thinner)
1/2 cup granulated sugar (cut back if desired)
1/8 cup all-purpose flour
3/4 tablespoon chopped candied ginger
3/4 cup caramel topping

CRUMB TOPPING
2 1/4 cups all-purpose flour
1/2 cup granulated sugar (cut to 1/3 cup if desired)
1/2 cup dark brown sugar, packed (same as above)
3/4 cup (1 1/2 sticks) butter or margarine, melted
1 1/2 teaspoons vanilla extract

ICING
3/4 cup confectioners' sugar (but icing not really needed)

Baking Instructions:


Preheat oven to 350 degrees F.

Coat the bottom and inside of a 9-inch springform pan with nonstick cooking spray.

At medium-low speed, beat the flour and the dough until combined.

Press the sugar cookie dough into sides and bottom of pan, creating a 1/4-inch thick crust.

In a mixing bowl, toss the apples with sugar, flour, ginger and cinnamon. Spoon into prepared crust.

Spoon on caramel topping.

Cover tightly with aluminum foil and bake one hour.

While pie is baking, in a mixing bowl at low speed, combine flour, granulated sugar, brown sugar and cinnamon.

Increase speed to medium; gradually add butter and vanilla, beating until wet crumbs form.

After pie has baked for one hour, remove from oven and uncover.

Sprinkle crumb mixture over top of warm pie.

Cover exposed edges of crust with aluminum foil to prevent burning.

Bake, uncovered, for 20-25 minutes or until lightly browned.

Cool on rack and remove sides from the pan.

Stir together the confectioners' sugar with enough water (but not too much!) to make icing. Transfer to a plastic food storage bag, snip one corner, and drizzle over crumbs. Serve with vanilla ice cream, if desired.

The apple peeling, coring & slicing takes the most time of anything else. I peeled first, and as I did each apple, I coated each with a dash of lemon juice to prevent browning. I also used a mandoline slicer to slice the apples about 1/8 of an inch thick, which made a difference in how dense & flavorful the apples were in the pie.

Hope you enjoy it!

[lynninpa]

Brown Derby Grapefruit Cake

Thanks for posting, teruterubouzu! :thumbsup2

[lynninpa]

Cream of Shrimp with Leeks,
Coral Reef Restaurant, EPCOT

Sounds yummy! Thanks, Buckeye Gal! :upsidedow

[lynninpa]

Peanut Butter PlayDough,
Coral Reef Restaurant, EPCOT

Cool idea! Thanks for posting the recipe! :)

[lynninpa]

WCC: Caramel Apple Pie

Yummmy! Thanks, ILuvDVC2! :upsidedow

[debbiedoo]

Thanks for posting, I am subscribing to come and look through all these :thumbsup2

[insoin]

Has anyone ever gotten one for the Sticky Toffee Pudding at the Rose and Crown? That is just so yummy!

[lynninpa]

Rose & Crown: Sticky Toffee Pudding


12 oz. dates, chopped and blanched
8 oz. hot water
2 tsp. vanilla bean
2 tsp. baking soda
1 lb. all-purpose flour
2 tsp. baking powder
4 oz. unsalted butter
12 oz. sugar
2 whole eggs
1/4 tsp. salt

Chop dates and add to hot water. Stir in vanilla and baking soda. Cream butter and sugar, then add eggs one at a time. On low speed add half flour and baking powder and all of the liquid; mix until combined. Fold in rest of flour to mixture. Fill greased molds halfway and bake 15 minutes at 325 degrees F.

Butter Rum Toffee Sauce
1 oz. butter
4 oz. heavy cream
3 oz. dark brown sugar
1/2 oz. dark rum
Combine butter, sugar, and cream; bring to a boil. Remove from heat and add rum. Stir until all is incorporated.

Custard Sauce
8 egg yolks
3 oz. castor sugar
1 vanilla bean
½ pint milk
½ pint heavy cream
Beat the egg yolks and sugar together in a bowl until well blended. Scrape the insides of the vanilla pod into the milk and cream, adding the pod too, and bring to the boil. Sit the bowl over a pan of hot water and whisk the cream into the egg yolks and sugar. As the egg yolks cook, the custard will thicken. Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and the pod from the custard. Stir the sauce occasionally until cool, to prevent a skin forming.

[Happydinks]

It was for the dinner buffet. The name skips my mind for the moment, but it was the penne pasta dish with the Asiago cheese & bacon. If I remember the name I will let you know.

Sounds delicious - we'll look for it on the buffet when we go and see if we can get the recipe!:thumbsup2

[lynninpa]

I Have made up a list of the REQUESTED RECIPES. If you have any of these recipes , please do share! Yet please do not reply to this post! Instead, go to the corresponding post number to reply. Thanks! :cool:

:surfweb: Table Service Dining Spots

1317 & 1404: Cupcakes (Main Street & Resorts)

1900 PARK FARE
68 & 161: Mac & Cheese
1413: Chorizo Stuffed Roast Pork

ALFREDO'S
756: Antipasto Platter

ARTIST POINT
342: House Salad Dressing

BIG RIVER GRILLE
384: Beer Cheese Soup

BOATWRIGHTS
95: Three Cheese Hash Brown Potatoes

BOMA
931: Coconut Pudding? Mousse?
1218: Fried Oreos

CALIFORNINA GRILL
1016: Butternut Squash Ravioli

CAPE MAY CAFE
628: Corn Chowder
629: Penne Pasta with Chicken & Black Olives

CHEFS de FRANCE
914: Gratin de Macaroni

CINDERELLA’S ROYAL TABLE
124: Pretzel Bread
393: Roasted Shallot Vinaigrette (BLT Salad)
782: Crab Cakes

CONCOURSE STEAKHOUSE
879: Tomato & Mozzarella Salad

CORAL REEF
7: Key Lime Dressing (House Dressing)
1262: Baileys & Jack Daniels Mousse

CRYSTAL PALACE
4: Mediterranean Pasta Salad
177: Flan
177: Key Lime Pie
597: Vegetable Frittata

ESPN
589: Cucumber Salad

HOLLYWOOD & VINE
932: Seafood Pasta Dish

JIKO
154: Short Ribs
566: Roasted Golden Chanterelle Soup
1229: Oak Grilled Filet

KONA CAFE
728: Tuna Oscar
937: Crab Cakes

Le CELLIER
187: Steak & Noodle Stirfry
621: Sweet Potato Puree

LIBERTY TREE TAVERN
45, 991 & 1010: Grilled/Griddled Pound Cake
355: The Sandwich From Around The World
557: Ooey Gooey Toffee Cake
1179: Green Beans

NARCOOSSEE'S
236: Scalloped Potatoes

'OHANA
488: Spicy Sweet & Sour Peel & Eat Shrimp

OLIVIA'S
355: Carribean Barbeque Grouper
1022: Pina Colada Bread
1070: Shrimp & Artichoke Dip

RAGLAN ROAD
1032: Scallop Forest

ROSE & CROWN
632: Smoked Salmon Appetizer

SHUTTERS
403: Potatoes

SOMMERFEST
12: Goulash

SPOODLES
706: Rigatoni
923: Breakfast Bread Pudding?

TONY'S TOWN SQUARE
202: Pumpkin Soup

TRAIL'S END
436: Chili

WHISPERING CANYON CAFE
825: Western Chicken Pasta

YACHTSMAN STEAKHOUSE
1423: Seafood Salad

:surfweb: Counter Service Dining Spots

CASEY'S CORNER
370: Spicy Relish

FOUNTAIN VIEW BAKERY
205: Breakfast Pocket

MAIN STREET BAKERY
49: Citrus Layer Cake

MARA (AKL)
30 & 68: Pizza

OKW
1382: Breakfast Potatoes

POP Century
188: Asian Chicken Salad

TUSKER HOUSE
644: Bean, Carrot & Mushroom Dish

:surfweb:Kiosks

JAPAN
166: Crispy Sukiyaki Beef Roll

[lizzyb]

I Have made up a list of the REQUESTED RECIPES. If you have any of them , please do share! Yet please do not reply to this post! Instead, go to the corresponding post number to reply. Thanks! :cool:

CORAL REEF
POST #7: Key Lime Dressing

CRYSTAL PALACE
4: Mediterranean Pasat Salad
177: Flan
177: Key Lime Pie

SOMMERFEST
12: Goulash

Le CELLIER
19: Pretzel Bread
166: Duck Confit
187: Steak & Noodle Stirfry

MAIN STREET BAKERY
19: Cinnamon Rolls
49: Citrus Layer Cake

MARA (AKL)
30 & 68: Pizza

LTT
45: Griddle Pound Cake

1900 PARK FARE
68 & 161: Mac & Cheese

SAN ANGEL INN
70: Crema de Elote (corn chowder)

SCI FI
74: 7 Bean Chili
85: BLT Soup
182: Shrimp Penne Pasta

BOATWRIGHTS
95: Potatoes

CRT
124: Pretzel Bread

'OHANA
162: Mesquite Grill Turkey

BOMA
166: M'Hencha
166: Melktart

JAPAN: KIOSK
166: Crispy Sukiyaki Beef Roll

KONA CAFE
170: Mahi Mahi

CALIFORNINA GRILL
172: Honey Crucnh Cake

EARL OF SANDWICH
183: Bread

FOOD & WINE FESTIVAL
188: Maple Custard with Almond Crumb Topping (Cananda)

POP Century
188: Asian Chicken Salad

TONY'S TOWN SQUARE
202: Pumpkin Soup

FOUNTAIN VIEW BAKERY
205: Breakfast Pocket


Still looking for the mussel appetizer from Le Cellier as well.

[lynninpa]

Still looking for the mussel appetizer from Le Cellier as well.

Oh my gosh, how could I forget that one?! That is the one recipe I want more than any other. Thanks, lizzyb! :upsidedow

[lizzyb]

Oh my gosh, how could I forget that one?! That is the one recipe I want more than any other. Thanks, lizzyb! :upsidedow

No problem. I sure hope we can get that one. :cloud9:

[Disney*Dreamer]

Also still looking for the sauce that goes over the peanut rice, wish I knew the name of it. Oh, yeah, at Boma

[lynninpa]

Also still looking for the sauce that goes over the peanut rice, wish I knew the name of it. Oh, yeah, at Boma

Sorry I missed this request when posting the Requested Recipes! I just added it to "the list." :thumbsup2

[Disney*Dreamer]

Thanks lynninpa~!

[GDUL]

I'm still hoping for the short rib recipe from Jiko if anyone has it (post # 154).

Thanks!

[bunnyfoo]

Does anyone have the recipe for Chiles en Nogada from the San Angel Inn? Is there an e-mail that I can write to Disney to ask for it?

[Disney*Dreamer]

Found this recipe today and it sounds super easy.

Soft Pretzels


Biergarten Restaurant at Epcot's Germany Pavilion



1 package active dry yeast
1 1/2 cups warm water (105 F-115 F)
1 teaspoon salt
1 teaspoon sugar
4 cups all-purpose flour
2 eggs
2 tablespoons water
Coarse salt
Prepared mustard (optional)

1. Stir and dissolve yeast in warm water in a large mixing bowl. Stir in salt, sugar, and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes.

2. Cut dough into 3-ounce pieces and roll into a ball. Allow to rest for about 10 minutes. Roll out dough into strings and then twist dough pieces in the middle. Pick up dough string with two hands, each hand holding one end. Attach the ends to the dough in a pretzel shape. Place pretzel on baking sheet and allow to proof until pretzel string thickness is about double as thick (place in a warm spot with a damp towel on top).

3. Whisk the eggs with water. Brush egg wash on top of pretzels after they proof. Sprinkle with coarse salt. Put on to baking sheets and bake at 400 F for 10-12 minutes, until golden brown. Dip in prepared mustard if desired.

[Disney*Dreamer]

Found a lot of dfferent reipes here.
http://www.luxurydisneyguide.com/disneyrecipes.shtml

[wezee]

Wow, just found this link, and am sooo excited. I'm at work now, but can't wait to go home and print off all this great recipes, Thanks.

[Tatania]

The e-mail for Guest Relations at Disney is:

wdw.guest.communications@disneyworld.com in case anyone wants to try a direct request to the restaurants.

Of the 5 requests I've made, I was given the recipes for 2, was told that 1 wasn't available, and was ignored for the other two.
They're probably getting tired of seeing requests come for me :rolleyes1:

[wezee]

I made the fett. alfredo and it was great. It did seem a bit dy, but I also added extra cheese ( I'm a huge cheese fanatic), so I did add a splash of Half & half (or milk) and it was turned out awesome. PS. I also added a few extra seasonings casue I love to play with my spice rack and pretend I'm a real chef. lol

[wezee]

I would love to have the recipe for:
The Lemon Citron Slush at the booth in France
The Almond Cheesecake from Narcosee's and
The scallop potatos from Narcosee's ( the ones they serve with the surf and turf)
Thanks:thumbsup2

[lynninpa]

Biergarten: Soft Pretzels


Thanks, Disney*Dreamer! :thumbsup2

[lynninpa]

I'm still hoping for the short rib recipe from Jiko if anyone has it (post # 154).

Thanks!

I apologize for missing your request! I just added it to the list. :upsidedow

[Tatania]

One of our DisBoard members has just returned from the Food and Wine Festival and has taken the time to scan the recipe cards that were handed out at "The Chuckwagon" hosted by the State of Oklahoma, Epcot Food and Wine Festival 2007. I then transcribe them to post here.

She also scanned the index of the 2007 Food and Wine Festival recipe book and has offered to scan the new recipes from that (a quick look at the list shows some repeats from previous years). I'll go over the index and make a list of the new ones that sound interesting. I want to send her a huge thanks for offering to do all of this but I'm not sure of the DisBoard name and don't want to post the real one - but I'm sure she'll see this shout out here.
These recipes sound like they needed genuine campfire to make them!

Sourdough Biscuits
from The Chuckwagon hosted by the State of Oklahoma, Epcot Food and Wine Festival 2007
Equipment: 16 " Dutch oven

For the starter, make night before baking the biscuits
1 package yeast
4 cups warm water
1/3 cup sugar
4 cups flour
1 potato, raw, peeled and quartered

Dissolve yeast in warm water. Stir. Add sugar and stir well. Let sugar dissolve. While stirring, add 4 cups of flour in small amounts until well combined. Peel, wash and cut raw potato into 4 pieces.

4 cups a starter (recipe above)
1/3 cup sugar
2 teaspoons salt
3 teaspoons heaping baking powder
3/4 cup oil
Small amount yeast
3 - 4 cups flour
Melted butter

Sprinkle a little yeast in the starter and mix together. Stirring after you add each item, add the sugar then the salt, the baking powder and oil. Gradually add the flour, stirring until a ball of dough forms.

Place dough on a floured table and sprinkle flour on top. With your hand, flatten out the dough. Cut the dough into 2 inch rounds with a biscuit cutter.

Add a little oil to the bottom of the Dutch oven. Place biscuits in oven and lightly coat with melted butter. Let rise until wrinkles in dough are gone.

Place often over the hot coals and cover with the lid. Cook until golden brown.



Baking Powder Biscuits
Equipment: 16 " Dutch oven

6 cups flour
3 tablespoons baking powder
1 1/2 teaspoons kosher salt
1 cup plus 2 tablespoons shortening
2 1/4 cups milk

Mix flour, baking powder and salt. Cut shortening in - stir in milk until dough forms a ball. Flatten out with hands. Cut with 2 inch biscuit cutter. Lightly oil bottom of Dutch oven. Place biscuits in oven. Set oven on hot coals and cover with lid. Cook until golden brown.




Peach Cobbler
Equipment: 14" Dutch oven

For the crust
3 cups flour
1 teaspoon salt
1 cup butter-flavored Crisco
1 egg and water to make 3/4 cup

For the filling
1 gallon sliced peaches less 2 cups juice
2 1/2 cups sugar
2 teaspoons almond
1/4 teaspoon cinnamon
Dash of salt
1/3 cup margarine or shortening
8 tablespoons cornstarch

For the crust, combine flour and salt together. Mix in Crisco until well combined. Add egg mixture and stir thoroughly. Roll out dough and set aside.

For the filling, makes the peaches, sugar, almonds, cinnamon, and salt together. Cook and thicken the mixture with cornstarch and water over fire until well combined. Grease a 14" Dutch oven with the margarine and add the peach mixture. Top with the crust dough - place oven on hot coals and cover with lid until crust is golden brown.

Quick Peach Cobbler
Equipment: 16" Dutch oven

3/4 cup margarine or shortening
3 3/4 cups sugar
3 cups flour
1/2 teaspoon cinnamon
6 teaspoons baking powder
3 dashes salt
3 cups milk
3 teaspoons almond extract
1 1/2 gallon sliced peaches less 3 cups juice

Melt margarine in Dutch oven. In a mixing bowl, combine sugar, cinnamon, baking powder, salt, milk and extract. Add the flour in small amounts stirring well. Pour batter into margarine in the Dutch oven. Pour in peaches last. Don't stir. Bake 25 to 30 minutes with slow coals under oven and hot coals on lid until done (crust should be golden brown).

[GDUL]

I apologize for missing your request! I just added it to the list. :upsidedow

No problem! I appreciate you doing this! Thanks!

[lynninpa]

Thank you, Tatania! And A Big Thank You to the fellow Diser who brought these great recipes (post 239) back to us! :goodvibes

[goofygirlz]

Here's one that I plan on trying

Vanilla Bread Pudding (Garden Grill)

Ingredients
Yield: 6-8 servings

Ingredients

1/2 loaf Texas toast
2 cups heavy cream
1 cup brown sugar
1 tablespoon cinnamon
8 eggs
1 tablespoon vanilla extract

Instructions
Preparation
1. Place all ingredients in a large mixing bowl.
2. Let set 5 minutes until ingredients are soft.
3. Mix all ingredients until if makes a batter
4. In a 13" x 9" pan, line with parchment paper and spray with non-stick spray.
5. Cover and cook at 275 degrees for 1 hour and 20 minutes.
6. Uncover and cool to room temperature
7. Flip out the pan and cut into squares.
8. Top with Bailey's hard cream sauce.

Bailey's Hard Cream Sauce

Ingredients

2 cups butter
1 cup powdered sugar
2 tablespoons vanilla extract
4 tablespoons Bailey's

Preparation

1. In a mixing bowl, add butter and mix until smooth.
2. Add sugar and vanilla and mixing well.
3. Add Bailey's a little at a time until blended well.
4. Store in refrigerator in a sealed container.

[lynninpa]

Vanilla Bread Pudding (Garden Grill)


Thank you, goofygirlz! :thumbsup2

[hsmamato2]

must ....keep....reading.....anyone have the recipe for Chef Mickeys parmesan potatoes?:banana:

[lynninpa]

must ....keep....reading.....anyone have the recipe for Chef Mickeys parmesan potatoes?:banana:

Here ya' go, hsmamato2! :upsidedow

Chef Mickey's: Parmesan Potatoes

3 large baking potatoes
3 Tbsp. butter
1/2 C. grated Parmesan
1 C. warm milk
Salt & pepper

Peel the potatoes and cut into chunks and boil about 15 minutes until tender. Mash, using a potato masher or a heavy fork. Put back in the pot with the butter, cheese and milk. Blend well, adding salt and pepper to taste.

[wezee]

I need a suggestion for a desert for my Thanksgiving buffet, any suggestions?

I'm thinking about making the whiskey cake from LeCellier, but would really appreciate any input.

PS...my family thinks we are total Disney nuts, so am trying to prove them RIGHT and make as many WDW recipes as possible.:lmao:

[lynninpa]

I need a suggestion for a desert for my Thanksgiving buffet, any suggestions?

I'm thinking about making the whiskey cake from LeCellier, but would really appreciate any input.

PS...my family thinks we are total Disney nuts, so am trying to prove them RIGHT and make as many WDW recipes as possible.:lmao:

:wave2: I think the Whiskey Cake from Le Cellier would be wonderful! Do you have the recipe? Does it include the tarragon sauce? Yummm! :goodvibes

[wezee]

The recipe I have is from Allears.....


Chocolate Canadian Club Cake

1 cake (your favorite recipe)
24 ounces Chocolate Mousse Batch (recipe below)
6 ounces Ganache (recipe below)
8 ounces Whiskey Syrup (recipe below)

Cut your round cake into 3 layers. Take each layer and drizzle whiskey syrup over each, covering generously. After whiskey syrup soaks in, cover each layer with chocolate mousse, and stack all layers together. Cover completed cake with mousse and decorate with Ganache for icing using a pastry bag with a star tip.


Ganache

1 pound Chocolate disks
1/2 quart Heavy cream

1. Heat Cream - do not scald.

2. Remove from heat and stir in Chocolate Coins until smooth.

Chocolate Mousse (Batch)

4 1/2 ounces powdered sugar
1/2 quart whipping cream -- whipped
7 fluid ounces egg yolk -- pasteurized
12 ounces chocolate coins (or other high quality chopped chocolate)

1. Whip eggs and sugar until light and fluffy.

2. Carefully melt the chocolate over double-boiler steam bath stirring often.

3. When steps 1 and 2 are complete, fold the melted chocolate into the egg and sugar mixture. Then fold the whipped cream into the chocolate mixture.

4. Place in the cooler to chill, then portion and serve.

Whiskey Syrup

3/4 quart Water
1/2 pound Sugar
6 ounces Canadian Club Whiskey

1. Combine Water and Sugar in a saucepan.

2. Bring to a boil; stir until all Sugar is dissolved.

3. Remove from heat, add the Whiskey.

[lynninpa]

Le Cellier: Chocolate Canadian Club Cake

Yummm! Thank you, wezee! :goodvibes Does anyone have the recipe for the Tarragon Sauce served with this at Le Cellier? :upsidedow

[Disney*Dreamer]

I need a suggestion for a desert for my Thanksgiving buffet, any suggestions?

I'm thinking about making the whiskey cake from LeCellier, but would really appreciate any input.

PS...my family thinks we are total Disney nuts, so am trying to prove them RIGHT and make as many WDW recipes as possible.:lmao:

How about the chocolate Wave from Coral Reef? It is yummy!!!

Chocolate Wave Cake
from Coral Reef, Epcot

Yield - 6

3/4 cup butter
1 cup semisweet chocolate chips
1 cup sugar
2 1/2 teaspoons cornstarch
4 eggs
4 egg yolks
1 1/2 teaspoons Grand Marnier

For the white-chocolate truffle:
6 ounces white chocolate
3 tablespoons heavy cream
3 tablespoons softened butter
2 tablespoons Grand Marnier



1. Melt butter in a double boiler over medium-low heat.

2. Add chocolate chips, heating until mixture is melted.

3. Combine sugar and cornstarch in a large mixing bowl.

4. Add chocolate mixture to sugar mixture and beat well.

5. In a separate bowl, combine four eggs, four yolks, and Grand Marnier. Add this to the chocolate mixture and beat until well mixed. Cover and chill overnight.

6. Melt the white chocolate and heavy cream in a double boiler over low heat. Add butter and Grand Marnier and stir until smooth. Chill overnight.

7. Butter and flour six 5-ounce ramekins. Fill 1/3 of each with the chilled chocolate mixture.

8. Add a rounded tablespoon of the truffle mixture. Fill to the top with the chocolate mixture.

9. Bake at 450 degrees for 15 minutes. Let the cakes sit for 15*20 minutes before inverting. Run a knife around the edges to loosen. Serve with chocolate sauce, raspberries, and/or ice cream if desired.