Camp Rd. Lady
Mouseketeer
- Joined
- Jun 22, 2005
Thanks so much Tatania! 
<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!
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kirrrby
We're all mad here....
- Joined
- Aug 22, 2007
I was wondering if anyone knew how to make the Salad dressing at Artist Point.
It reminds me of a buttermilk ranch mixed with a green goddess (that might be what its called) but I know its a dressing that you can get on the regular salads.
does anyone know?
if so, thank you!!!
It reminds me of a buttermilk ranch mixed with a green goddess (that might be what its called) but I know its a dressing that you can get on the regular salads.
does anyone know?
if so, thank you!!!
Disney*Dreamer
DIS Veteran
- Joined
- Jun 20, 2007
Yes, but I have sent them an email in efforts to get it.
I will add it to the Requested Recipes list now.
I do hope everyone checks out the Requested Recipe list from time to time (page 15, post 222) You never know when you might have a recipe someone else would love to have! 
Artist Point: Sweet Potato & Hazelnut Gratin
makes 16 servings
12 oz heavy cream
3 oz Panko breadcrumbs
6 oz maple syrup
16 oz hazelnuts, toasted & coarsely chopped
3 oz unsalted butter
6 oz brown sugar
4 lbs fresh sweet potatoes
2 tsp salt
Preheat oven to 350. Lightly grease a 9x13 baking dish. Peel & slice sweet potatoes. Place in a large bowl & set aside. In a saucepan, combine butter, syrup & cream. Stir until well blended and warmed. In a seperate bowl, mix nuts, brown sugar, salt & breadcrumbs. Pour 1/3 over sweet potatoes. Pour 1/3 butter mixture over top and blend well. Place in baking dish. Pour remaining butter mixture over top. Cover with lightly oiled parchment paper. Bake for 60 minutes, removing parchment paper and topping with remaining nut mixture after 45 minutes. Remove from oven and let rest for 10 minutes.
makes 16 servings
12 oz heavy cream
3 oz Panko breadcrumbs
6 oz maple syrup
16 oz hazelnuts, toasted & coarsely chopped
3 oz unsalted butter
6 oz brown sugar
4 lbs fresh sweet potatoes
2 tsp salt
Preheat oven to 350. Lightly grease a 9x13 baking dish. Peel & slice sweet potatoes. Place in a large bowl & set aside. In a saucepan, combine butter, syrup & cream. Stir until well blended and warmed. In a seperate bowl, mix nuts, brown sugar, salt & breadcrumbs. Pour 1/3 over sweet potatoes. Pour 1/3 butter mixture over top and blend well. Place in baking dish. Pour remaining butter mixture over top. Cover with lightly oiled parchment paper. Bake for 60 minutes, removing parchment paper and topping with remaining nut mixture after 45 minutes. Remove from oven and let rest for 10 minutes.
Mr. Baloo
Mouseketeer
- Joined
- Apr 22, 2002
They were happy to email them to us... so I hope these were not already here....
TAMARIND BBQ
(for use with Spare Ribs or Fish)
Boma Flavors of Boma
Disneys Animal Kingdom Lodge
Ingredients
¼ pound Tamarind Paste (strain our seeds and dilute in water)
3 cups Chili Sauce
1 cup Water
¼ pound Brown Sugar
¼ cup Honey
1 cup Soy Sauce
½ cup Balsamic Vinegar
1 can Chipotle Peppers, 7 ounce can
1 each Poblano Pepper, seeded and chopped
½ pound White Onions, chopped
½ cup Garlic, rough chopped
2 teaspoons Cinnamon
2 tablespoons Ground Coriander
3 tablespoons Crushed Red Pepper (adjust as needed)
Method of Preparation
1. In a small bowl, soak tamarind paste in one cup of water. Let sit for 10 minutes. Using your hand, break the pulp from the seed. Place seed in cheesecloth and juice on the pot.
2. Put all ingredients into a small pot and bring to a boil. Simmer for about 45 minutes.
Mix and puree all ingredients in a blender. Cool.
3. Mix half and half with Teriyaki Sauce (see recipe) below.
TERIYAKI SAUCE
(for use with Spare Ribs or Fish)
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 2 servings
Ingredients
1 cup Sugar
1 cup Soy Sauce, low sodium
½ cup Water
3 tablespoons Garlic Bulbs, peeled and chopped
1 tablespoon Ginger Root, peeled and chopped
½ bunch Scallions, white only
Method of Preparation
1. Bring all ingredients to a boil in a non-reactive pot (non aluminum pot) and reduce to simmer until thick.
2. Strain and keep refrigerated until ready to use.
SEAFOOD COUS COUS STEW
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 4 servings
Ingredients
1 quart Israeli (Pearl) Cous Cous
4 tablespoons Olive Oil
½ cup Red Onion, diced
2 tablespoons Minced Garlic
½ cup Carrots, diced
2 quarts Fish Stock
1 cup White Wine
1 teaspoon Curry Powder
To Taste Red Pepper Flakes
1 tablespoon Turmeric
12 each Mussels
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound Unsalted Butter
½ cup Chopped Flat Leaf Parsley
½ cup Tomatoes, diced
Method of Preparation
1. Add olive oil to pre-heated heavy bottom saucepan. Add cous cous and toast lightly. Add onion, garlic, and carrots, stirring constantly.
2. Add enough fish stock and white wine to cover the cous cous and let simmer. Add curry, turmeric, and red pepper flakes. Add scallops, shrimp, and mussels.
3. Once the cous cous has absorbed all of the liquids, continue to add enough fish stock and white wine to cover the cous cous. Adjust seasoning. Continue to add fish stock as needed while checking the doneness of the cous cous. (Typically it will take 4 additions of fish stock to complete the dish.)
4. When cous cous is al dente, then dice butter. Take the cous cous off the heat and stir in the butter.
5. Garnish with chopped flat leaf parsley and diced tomatoes.
MANGO VINAIGRETTE
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 1 quart
Ingredients
1 cup + 2 ounces Mango Puree, fresh
¾ cup Rice Vinegar
3 tablespoons Ginger, fresh
2 tablespoons Orange Juice
½ cup Vegetable Oil
To Taste Kosher Salt
To Taste Fresh Ground Black Pepper
Method of Preparation
1. In a blender or food processor, add the mango puree, vinegar, ginger and orange juice.
2. With the blender on slow, add the oil to create an emulsification.
3. Add salt and pepper. Check the flavors and adjust if necessary.
TAMARIND BBQ
(for use with Spare Ribs or Fish)
Boma Flavors of Boma
Disneys Animal Kingdom Lodge
Ingredients
¼ pound Tamarind Paste (strain our seeds and dilute in water)
3 cups Chili Sauce
1 cup Water
¼ pound Brown Sugar
¼ cup Honey
1 cup Soy Sauce
½ cup Balsamic Vinegar
1 can Chipotle Peppers, 7 ounce can
1 each Poblano Pepper, seeded and chopped
½ pound White Onions, chopped
½ cup Garlic, rough chopped
2 teaspoons Cinnamon
2 tablespoons Ground Coriander
3 tablespoons Crushed Red Pepper (adjust as needed)
Method of Preparation
1. In a small bowl, soak tamarind paste in one cup of water. Let sit for 10 minutes. Using your hand, break the pulp from the seed. Place seed in cheesecloth and juice on the pot.
2. Put all ingredients into a small pot and bring to a boil. Simmer for about 45 minutes.
Mix and puree all ingredients in a blender. Cool.
3. Mix half and half with Teriyaki Sauce (see recipe) below.
TERIYAKI SAUCE
(for use with Spare Ribs or Fish)
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 2 servings
Ingredients
1 cup Sugar
1 cup Soy Sauce, low sodium
½ cup Water
3 tablespoons Garlic Bulbs, peeled and chopped
1 tablespoon Ginger Root, peeled and chopped
½ bunch Scallions, white only
Method of Preparation
1. Bring all ingredients to a boil in a non-reactive pot (non aluminum pot) and reduce to simmer until thick.
2. Strain and keep refrigerated until ready to use.
SEAFOOD COUS COUS STEW
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 4 servings
Ingredients
1 quart Israeli (Pearl) Cous Cous
4 tablespoons Olive Oil
½ cup Red Onion, diced
2 tablespoons Minced Garlic
½ cup Carrots, diced
2 quarts Fish Stock
1 cup White Wine
1 teaspoon Curry Powder
To Taste Red Pepper Flakes
1 tablespoon Turmeric
12 each Mussels
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound Unsalted Butter
½ cup Chopped Flat Leaf Parsley
½ cup Tomatoes, diced
Method of Preparation
1. Add olive oil to pre-heated heavy bottom saucepan. Add cous cous and toast lightly. Add onion, garlic, and carrots, stirring constantly.
2. Add enough fish stock and white wine to cover the cous cous and let simmer. Add curry, turmeric, and red pepper flakes. Add scallops, shrimp, and mussels.
3. Once the cous cous has absorbed all of the liquids, continue to add enough fish stock and white wine to cover the cous cous. Adjust seasoning. Continue to add fish stock as needed while checking the doneness of the cous cous. (Typically it will take 4 additions of fish stock to complete the dish.)
4. When cous cous is al dente, then dice butter. Take the cous cous off the heat and stir in the butter.
5. Garnish with chopped flat leaf parsley and diced tomatoes.
MANGO VINAIGRETTE
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 1 quart
Ingredients
1 cup + 2 ounces Mango Puree, fresh
¾ cup Rice Vinegar
3 tablespoons Ginger, fresh
2 tablespoons Orange Juice
½ cup Vegetable Oil
To Taste Kosher Salt
To Taste Fresh Ground Black Pepper
Method of Preparation
1. In a blender or food processor, add the mango puree, vinegar, ginger and orange juice.
2. With the blender on slow, add the oil to create an emulsification.
3. Add salt and pepper. Check the flavors and adjust if necessary.
disneymom2twins
As my nephew says...."Chip and Dip"
- Joined
- Aug 16, 2006
I found this one. I looked over the first page and didn't see it:
Spinich and Artichoke Dip Disney MGM Studios Sci-Fi Dine-In
Ingredients
1 pint heavy cream
6 oz. spinach (chopped, fresh or frozen)
2 oz. Swiss cheese
2 cloves garlic, minced
1/2 tsp Kosher salt
11 oz. artichoke hearts, canned
8 oz. Monterey Jack cheese
2 oz. Asiago Cheese
2 oz. roasted red pepper, chopped
1/4 tsp white pepper
Method:
Reduce the heavy cream by 1/2. While reducing, chop artichokes, spinach, garlic, and red peppers. After heavy cream has reduced, add the cheeses in small amounts until all the cheese has melted. Then add all chopped vegetables and seasoning, simmer and serve. Note: Use 1/2 cup of Monterey Jack for dip and the other 1/2 to brown on top under broiler.
Spinich and Artichoke Dip Disney MGM Studios Sci-Fi Dine-In
Ingredients
1 pint heavy cream
6 oz. spinach (chopped, fresh or frozen)
2 oz. Swiss cheese
2 cloves garlic, minced
1/2 tsp Kosher salt
11 oz. artichoke hearts, canned
8 oz. Monterey Jack cheese
2 oz. Asiago Cheese
2 oz. roasted red pepper, chopped
1/4 tsp white pepper
Method:
Reduce the heavy cream by 1/2. While reducing, chop artichokes, spinach, garlic, and red peppers. After heavy cream has reduced, add the cheeses in small amounts until all the cheese has melted. Then add all chopped vegetables and seasoning, simmer and serve. Note: Use 1/2 cup of Monterey Jack for dip and the other 1/2 to brown on top under broiler.
Thank you, disneymom2twins!
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
Thanks Mr. Baloo - the Boma recipes tend to be very good.
Tonight we had the Boma Palaver Stew recipe (p. 10 of this thread) and it's absolutely delicious. The only changes I made were to use peanut oil instead of Red Palm oil (as I couldn't find it anywhere), and used a different hot pepper instead of the poblano (also can't find those in Vancouver). This got a big thumbs up from my teenage son as well. The recipe calls for a lot of stock so use your discretion. It depends how liquid you like your stew.
I served it with the FuFu recipe from Boma but unless someone wants that I won't post it because it's not like the FuFu served in Africa (where it's a staple). The Boma FuFu is more like Candied Mashed sweet potatoes whereas the real deal is plantain, yam, or cassava; peeled, boiled, pounded and made into balls. Then using the ball as the spoon you scoop the stew out of a communal pot along with everyone else. Anyway I digress!
Another Disney favorite for my family is:
Lemon Garlic Shrimp
Spoodles, Boardwalk
Yield: 6 servings
¾ stick (3/4 cup) unsalted butter
36 large shrimp, butterflied
3 cloves garlic, finely shaved or chopped, divided
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1/2 bunch Italian parsley, roughly chopped
1. Melt half butter in a sauté pan.
2. Add shrimp and toss to coat.
3. Add half the garlic and cook 5 minutes or until shrimp are almost done - pink, firm and slightly opaque.
4. Add lemon juice and remaining garlic. Do not boil.
5. Season with salt and pepper; add parsley.
6. To serve, spoon sauce on top of linguine.
Note: if using frozen shrimp make sure it's thawed out and drained before adding it to the pan or it adds a lot of water. I used much less butter, less parsley (curly leaf kind) and served it over a brown and wild rice mix. It was delicious.
Lastly, another recipe from the Epcot 2007 Food and Wine festival. I'm picking ones that had really good reviews from people who went to the Festival.
Dulce de Coco
Epcot Food and Wine Festival, Dominican Republic
Serves 6
For the Flan
6 egg yolks
2 cups condensed milk
1 cup sweetened condensed milk
1/2 cup shredded coconut, unsweetened
1 teaspoon pure vanilla extract
For the Caramel
1 cup sugar
3 tablespoons water
Preheat the oven to 350°F. Butter 6 individual size ramekins.
In a large bowl, beat the yolks just enough to blend. Strain the yolks into a clean bowl and combine them with the milk.
Stir in the coconut and the vanilla. Set aside.
For the caramel, melt the sugar with the water in a heavy saucepan over very low heat. Avoid mixing with a spoon until sugar melts or it will clump together.
Once the sugar has caramelized, carefully poured 2 tablespoons of caramel into each ramekin, tilting it to swirl the caramel around the sides. Reheat the caramel if it starts to harden.
Placed ramekins and a large roasting pan and pour custard into caramel lined ramekins. Poor enough hot water in the pan to come halfway up the ramekins.
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Serve the custard at room temperature or after they have chilled in the refrigerator overnight.
Tonight we had the Boma Palaver Stew recipe (p. 10 of this thread) and it's absolutely delicious. The only changes I made were to use peanut oil instead of Red Palm oil (as I couldn't find it anywhere), and used a different hot pepper instead of the poblano (also can't find those in Vancouver). This got a big thumbs up from my teenage son as well. The recipe calls for a lot of stock so use your discretion. It depends how liquid you like your stew.
I served it with the FuFu recipe from Boma but unless someone wants that I won't post it because it's not like the FuFu served in Africa (where it's a staple). The Boma FuFu is more like Candied Mashed sweet potatoes whereas the real deal is plantain, yam, or cassava; peeled, boiled, pounded and made into balls. Then using the ball as the spoon you scoop the stew out of a communal pot along with everyone else. Anyway I digress!
Another Disney favorite for my family is:
Lemon Garlic Shrimp
Spoodles, Boardwalk
Yield: 6 servings
¾ stick (3/4 cup) unsalted butter
36 large shrimp, butterflied
3 cloves garlic, finely shaved or chopped, divided
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1/2 bunch Italian parsley, roughly chopped
1. Melt half butter in a sauté pan.
2. Add shrimp and toss to coat.
3. Add half the garlic and cook 5 minutes or until shrimp are almost done - pink, firm and slightly opaque.
4. Add lemon juice and remaining garlic. Do not boil.
5. Season with salt and pepper; add parsley.
6. To serve, spoon sauce on top of linguine.
Note: if using frozen shrimp make sure it's thawed out and drained before adding it to the pan or it adds a lot of water. I used much less butter, less parsley (curly leaf kind) and served it over a brown and wild rice mix. It was delicious.
Lastly, another recipe from the Epcot 2007 Food and Wine festival. I'm picking ones that had really good reviews from people who went to the Festival.
Dulce de Coco
Epcot Food and Wine Festival, Dominican Republic
Serves 6
For the Flan
6 egg yolks
2 cups condensed milk
1 cup sweetened condensed milk
1/2 cup shredded coconut, unsweetened
1 teaspoon pure vanilla extract
For the Caramel
1 cup sugar
3 tablespoons water
Preheat the oven to 350°F. Butter 6 individual size ramekins.
In a large bowl, beat the yolks just enough to blend. Strain the yolks into a clean bowl and combine them with the milk.
Stir in the coconut and the vanilla. Set aside.
For the caramel, melt the sugar with the water in a heavy saucepan over very low heat. Avoid mixing with a spoon until sugar melts or it will clump together.
Once the sugar has caramelized, carefully poured 2 tablespoons of caramel into each ramekin, tilting it to swirl the caramel around the sides. Reheat the caramel if it starts to harden.
Placed ramekins and a large roasting pan and pour custard into caramel lined ramekins. Poor enough hot water in the pan to come halfway up the ramekins.
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Serve the custard at room temperature or after they have chilled in the refrigerator overnight.
I know these could be somewhere in the many pages, and if so, can someone direct me, but am looking for the Carribean Barbecue Grouper from Olivia's and the Sandwich from around the World at LTT (may have messed up the title on the 2nd one). Thanks
There is an index of all of the recipes in the first post. I do not see the ones you would like and so I have added them to the Requested Recipes list on page 15, post 222.This sounds sooo yummy!
Beaches & Cream: Milky Way Cake
5 Milky Way candy bars
1 cup of butter
2 cups of sugar
4 eggs, separated
2 & 1/2 cups flour
1/2 teaspoon baking soda
1 & 1/4 cups buttermilk
1 cup of pecans, chopped
2 cups semi sweet chocolate morsels, melted
Preheat oven to 325. Grease & flour an angel food cake pan. In a small pot over low heat melt candy bars with 1/2 cup of butter. Add sugar with remaining 1/2 cup of butter blend well. Add egg yolks one at a time mixing well after each. Dissolve baking soda in buttermilk. and add alternately with the flour to candy mixture ending with flour. Beat egg whites to stiff peaks and fold into candy mixture along with chopped pecans. Bake for 1 hour and 10 minutes. Cool and frost with the melted semi-sweet chocolate.
Beaches & Cream: Milky Way Cake
5 Milky Way candy bars
1 cup of butter
2 cups of sugar
4 eggs, separated
2 & 1/2 cups flour
1/2 teaspoon baking soda
1 & 1/4 cups buttermilk
1 cup of pecans, chopped
2 cups semi sweet chocolate morsels, melted
Preheat oven to 325. Grease & flour an angel food cake pan. In a small pot over low heat melt candy bars with 1/2 cup of butter. Add sugar with remaining 1/2 cup of butter blend well. Add egg yolks one at a time mixing well after each. Dissolve baking soda in buttermilk. and add alternately with the flour to candy mixture ending with flour. Beat egg whites to stiff peaks and fold into candy mixture along with chopped pecans. Bake for 1 hour and 10 minutes. Cool and frost with the melted semi-sweet chocolate.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
The recipe index is totally awesome. It's how I order my recipe collection as well. I had posted some Disney beverage recipes with the peanut butter pie (in case anyone tries to find those) because beverages were not on the index so far as. Whenever I make a Disney cocktail or punch for parties it's always a huge hit. My guests loved this one:
Pretoria Punch
Boma, Animal Kingdom Lodge, from the kitchen
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.
I made 25X the recipe and got raves from everyone.
I'm going to be trying a bunch of recipes this week including the Peanut Butter Pie, the Pepperpot Soup (Boma) and the Chili from Whispering Canyon
Cafe. Will post reviews afterwards.
Pretoria Punch
Boma, Animal Kingdom Lodge, from the kitchen
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.
I made 25X the recipe and got raves from everyone.
I'm going to be trying a bunch of recipes this week including the Peanut Butter Pie, the Pepperpot Soup (Boma) and the Chili from Whispering Canyon
Cafe. Will post reviews afterwards.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
I made this recipe many years ago after I bought the Cooking with Mickey Volume 11 book. Mine turned out dense but moist. It was like a coffeecake - good but not as good as other Disney desserts.
I'd love to hear if anybody else has made it and whether it turned out better for you? Maybe I overmixed.
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