<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

[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!

 

[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!

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

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

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!

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!

 

[lizzyb]

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

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

 

[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."

 

[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 :

 

[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

 

[lynninpa]

Biergarten: Soft Pretzels

Thanks, Disney*Dreamer!

 

[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.

 

[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.

No problem! I appreciate you doing this! Thanks!