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

[lynninpa]

Cool thread!

Anyone have the recipe for the Fra Diavlo served at Mama Melrose?

I'll look for the recipe for you, kidd_freeper, and also add it to the Requested Recipes list (page 15, post 222)

 

[Tikitoi]

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.

Thank you for adding them.

 

[Steph5324]

I remember having some amazing potatoes at Shutters at CBR but I can't remember much about them other than they were great.

I would love the recipe if anyone has it.

 

[lynninpa]

edited

 

[lynninpa]

I remember having some amazing potatoes at Shutters at CBR but I can't remember much about them other than they were great.

I would love the recipe if anyone has it.

I've added this to the list of Requested Recipes, Steph.

 

[GDUL]

I've been making this for years - the original recipe came from the Fireworks Factory (remember that restaurant????) at DTD (I think that the area was just called Lake Buena Vista at that time). This goes great with pumpkin pie - Happy Thanksgiving!

Maple Flavored Whipped Cream

1 cup heavy whipping cream
1/4 cup real maple syrup

* Chill a metal bowl in the freezer
* Take the bowl and add 1 cup of heavy whipping cream
* Beat the cream with a hand mixer
* When the cream begins to thicken, gradually mix in 1/4 cup of real maple syrup
* Continue beating until whipped cream is stiff
* Serve

 

[lynninpa]

Maple Flavored Whipped Cream

Yumm! Thanks again, GDUL!

 

[Tatania]

I really like Key Lime pie ............. I mean REALLY like them! One of my favorites is from Olivia's at OKW:

Olivia's Key Lime Pie

1 graham cracker pie shell
3 oz. key lime juice
3 egg yolks
10 1/2 oz. sweetened condensed milk

Mix egg yolks and milk together. Slowly add lime juice, mixing throughly. Pour mixture into the pie shell. Bake at 350 degrees for 5 - 7 minutes. Do not overbake. Remove and chill before serving. Makes 1 pie.

OMG, I still remember this pie though it must be at least 9 years since I had it, I'll have to try that and see if it measures up to my memory.

t's weird how I'm best at remembering really fabulous meals I've had over the years (especially while traveling), and forget all sorts of other details. Guess that's what makes us hard-core "foodies".

 

[lynninpa]

t's weird how I'm best at remembering really fabulous meals I've had over the years (especially while traveling), and forget all sorts of other details. Guess that's what makes us hard-core "foodies".

I am the same way! Here's to us "foodies!"

 

[Tatania]

I know why it's different. When we were at EPCOT, I asked at the kiosk for this recipe, but the person working that day said they didn't have it. I thought they should have had it, but maybe she didn't know. So when I got home, I searched for the recipe. I ended up contacting the Dominican Replublic Ministry of Tourism! They told me that they had supplied the recipe to EPCOT, so they e-mailed it to me. But apparently EPCOT changed the recipe when they got it! I have made the one I posted, which I got from the Dominican Republic, and I knew it didn't look as "red" as the EPCOT one, which would probably be from the tomato paste they added, nor was it quite as sweet, which would probably be from the raisins.

I would love the have the actual one they served at EPCOT. Would you mind posting that for me? I would appreciate it so much!

Glad to help out Lu-Ann.

Ripe Plantain Casserole with Avocado
Epcot Food and Wine Festival, Dominican Republic
Serves 4

6 ripe plantains
1/4 cup olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped red pepper
1/2 cup thinly sliced celery
1 tablespoon tomato paste
2 tablespoons plantain cooking water
1/4 cup raisins
1/3 cup butter
2 cups grated cheddar cheese
Salt and freshly ground black pepper, to taste

Garnish
1 avocado
2 tablespoons lime juice
Salt and freshly ground black pepper, to taste

1) Preheat the oven to 350°F. Butter a 9-inch square casserole dish.
2) Peel the plantains and boil in salted water until soft and tender, about 20 minutes.
3) In the meanwhile, heat the olive oil in a large sauté pan over medium-high heat.
4) Add the onion, red pepper and celery. Cook for 5-10 minutes, stirring frequently, until the vegetables are soft. Stir in the tomato paste, the cooking water and the raisins. Taste for seasoning.
5) Drain the tender plantains and return them to the pot. Purée the plantains with the potato masher or the back of a fork. Stir in the butter and season with salt and pepper to taste.
6) Layer a gratin pan with 1/2 of the mashed plantains and 1/3 of the cheese.
Layer the vegetables over the cheese and cover them with another 1/3 of the cheese.
Add the remaining mashed plantains on top and cover them with the remaining cheese.
7) Bake for 15 -20 minutes or until the cheese is bubbly and golden brown.
8) Peel and slice the avocado into thin slices. Gently mix the slices in a small bowl with the lime juice and season to taste.
9) Serve the plantain casserole from the baking dish and passed the sliced avocados separately.

 

[Tatania]

New Review:

I made the Specialty Chili from the Whispering Canyon Cafe at Disney's Wilderness Lodge.
The recipe is off the "Luxury Guide to Walt Disney" website (link above).

As in many Disney recipes, some of the instructions were missing (like when to add the remaining diced tomatoes and V8 juice) and though the ingredient list clearly says "ground beef" the recipe indicates that it should be beef cubes. Anyway I used the ground beef.

I knew when adding the spices that it wasn't nearly enough. I mean 1/2 teaspoon chili powder for a gallon of chili? Anyway I decided to follow the recipe - just to see - and tasted it after adding the 2 pounds of canned kidney beans. As I suspected it was far too bland, and I ended up adding lots more chili powder and salt and pepper. It's still not as good as my standard family chili recipe (which came from Bon Appetit many years ago). I don't know if this is the "Chili" listed on the lunch menu at the Wilderness Lodge, so perhaps I'll ask them next time I'm there. I've actually done that on other occasions when the recipes posted online were clearly not right. I don't think it made a gallon of chili either.

 

[lynninpa]

Libery Tree Tavern: Honey Shallot Vinaigrette

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

Saute shallots in pan until soft. Deglaze shallots with a few ounces of vinegar. Cool shallots then puree all ingredients in blender or food processor.​

 

[lynninpa]

Cool thread!

Anyone have the recipe for the Fra Diavlo served at Mama Melrose?

Here ya' go, kidd_freeper!

Mama Melrose's: Linguini Fra Diavolo

1 cup linguini
4 each mussels
1/4 cup squid rings
3/4 tsp garlic, minced
2 tbsp olive oil
1/4 cup cioppino broth
4 each clams, scrubbed
6 each shrimp, peeled & deveined
1/2 cup tomato basil sauce
1/8 tsp crushed red pepper
2 tbsp clam juice
Kosher salt and ground black pepper to taste

Method
In sauté pan, sauté the clams and mussels with the garlic in the olive oil, until the shells open. Deglaze the pan with the cioppino broth. Bring to a simmer, add the shrimp and squid rings. Just as the shrimp and squid are cooked, add the remaining ingredients. Season with salt and pepper.

Cioppino Broth

1 qt lobster sauce
1 cup marinara
1/8 oz olive oil
1/8 oz Tabasco sauce
1/2 cup Chablis
3/4 oz chopped garlic
3/4 oz basil leaves
To taste- Kosher salt and white pepper

Sauté garlic in olive oil. Deglaze with white wine. Add stock and marinara. Simmer 15-25 minutes. Add Tabasco, and basil. Salt and pepper to taste.

Marinara Sauce

1/2 lb Onions -Diced
2-3/8 oz Garlic-Minced
2-7/8 lbs Tomato- Crushed
1-7/8 lbs Tomato- Diced
3 tbsp Olive Oil
4 oz Tomato Juice
1-1/3 Basil, Chopped Frozen
1/4 oz Oregano, Dry
1/4 oz Kosher Salt
1-1/4 oz Sugar
1/4 oz Black Pepper, Ground
2-1/2 oz Tomato Paste

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

 

[lynninpa]

California Grill: Rice Krispies Cereal Sushi (What a fun idea!)

8 chewy fruit rolls
1/4 cup butter or margarine
1 (10- ounce) package miniature marshmallows
6 cups crisp rice cereal (Rice Krispies, etc)
24 Swedish Fish candies

Unroll fruit rolls and place-with plastic sheet down-on cutting board.

Melt butter or margarine in a Dutch oven over medium heat. Add marshmallows, stirring until melted; remove from heat. Stir in rice cereal until blended.

Spread about 1/2 cup cereal mixture quickly over each fruit roll, leaving a inch border on 1 long side. Arrange 3 Swedish fish lengthwise down center of cereal mixture.

Roll up, starting at side without border. Press to seal securely. Repeat procedure with remaining fruit rolls, cereal mixture and candies.

Cut each roll into 4 slices.

 

[akalittleeva]

Ok - I'm sure I don't need a recipe for this, but I've never had a chance to try Figaro Fries at Pinnochio Village Haus. Could someone list the ingredients for this and I can take it from there.

 

[autumnbaby9]

Lynninpa asked me to post this so here you go

Disneylands Cajun Style Prime Rib

1 tblsp Salt
1 tblsp White Pepper
1 tblsp Granulated Garlic
1 1/2 teasp Ground Red Pepper
1 teasp Ground Fennel Seed
1 tblsp Ground Black Pepper
1 Prime Rib, 4 ribs in thickness

Makes 4 servings (about 9 oz per serving)

1. Mix all spices and rub prime rib on all sides, let rest overnight in refrigerator.

2. Preheat oven to 350 degrees. Place Prime rib fat side up on a rack in an open roasting pan.

3. Roast for about 1 1/2 hours for medium rare or until thermometer reads an internal temperature of 130 degrees. Let rest 15 minutes before slicing.


Served au jus at Blue Bayou Restaurant with creamy horseradish sauce, this popular prime rib is accompanied by potatoes, fresh sauteed vegetables and a southern-style popover.

Though no alcohol is served in the Disneyland Park, the chef recommends a flavor-packed Cabernet Sauvignon.

 

[lynninpa]

Disneylands Cajun Style Prime Rib

Thank you for posting this recipe, autumnbaby!

 

[Tatania]

Disneylands Cajun Style Prime Rib

Thanks for posting that one. It's one I haven't seen yet and getting new Disney recipes to try always feels like Christmas to me

With a nod of thanks to TWyn, I've got time to post 2 more recipes today from the Delicious Disney cookbook - which she's been kind enough to scan for me and the thread here.

Roasted Vegetable Cuban Sandwich
Sunshine Season, The Land, Epcot
Serves 4

3 Portobello mushrooms
Olive oil as needed, for grilling
8 ounces fresh eggplant, unpeeled, cut in half lengthwise
8 ounces yellow squash, cut in half lengthwise
8 ounces zucchini, cut in half lengthwise
1 red pepper, sliced
Coarse salt and freshly ground black pepper, to taste
1 teaspoon olive oil
1 24 -inch Cuban bread roll
1/4 cup store-bought hummus
1 tablespoon yellow mustard
4 slices Swiss cheese
1/4 cup or more sliced sour pickles

Preheat up to 400°F. Carefully remove the stems from Portobello mushrooms and wiped the caps. Brush olive oil on both sides, and grill 8 to 10 minutes on each side until mushrooms begin to brown and are soft to the touch. Refrigerate.
Season eggplant, squash, zucchini, and red pepper with salt and pepper; drizzle with olive oil and roast for 15 minutes. Refrigerate.
Slice chilled vegetables into 1/4" planks. Slice jeweled Portobello and 1/4" rounds.
Slice Cuban bread lengthwise. Spread top with hummus. Spread bottom with mustard. Arrange vegetables evenly on the bread and top with Swiss cheese and pickles.
Brush griddle or skillet with oil and grill for two to three minutes on each side, or until bread is crusty and cheese is melted. Cut into four servings.


Kona Salad
Kona Café, Disney's Polynesian Resort, WDW
Serves 8

3 unpeeled Asian pears, cored and thinly sliced
9 cups (or 1 pound bag) spring mix or gourmet lettuce mix
1 cup crumbled blue cheese
1/4 cup thinly sliced red onion
3/4 cups smoked almonds, chopped in large pieces
6 tablespoons fresh squeezed orange juice
2 tablespoons rice vinegar
1 teaspoon granulated sugar
1/2 cup canola oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper

In a large bowl, gently toss pears, salad mix, blue cheese, onion, and almonds. In a separate bowl, mix orange juice, rice vinegar, and sugar. Whisk in canola oil, salt, and pepper. Pour over salad and gently toss; serve immediately.

Cooks Note: if Asian pears are not available, you can substitute fresh peaches, strawberries, or other berries - what ever is in season. Pair this salad with a light crisp wine like a Riesling Spaetlese.

 

[Tatania]

Lynnimpa - regarding the request list - do you write guest services requesting the recipe's or do we just make note of them for the next time we go to Disney World to ask the chefs?

I was told I'd hear back about the Steak and Stir-fried noodles from Le Cellier. I saw it on the request list and wrote in about it - but am still waiting. In case anyone wants the number for guest services to follow up on any recipe requests:
Food and Beverage Support WDW 407-560-6395 (phone)

 

[Lu Ann]

Glad to help out Lu Ann.

Thank you, Tatania! Even this recipe is a bit different than what was served at EPCOT, though. They didn't serve slices of avacado, but they had avacado sauce served on top. Interesting, how they change the recipe. I can't wait to try this one!