kidd_freeper
DIS Veteran
- Joined
- May 28, 2004
Thanks LynninPA for the Fra Diavlo recipe!
<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!
- Thread starter lynninpa
- Start date
That's it! Thank you.
You are most welcome! Sounds like a wonderful dish for The Holidays. Let us know how it turns out.
I am happy that you are enjoying this thread.
I love Disney and I love food so what better way for me to pass the time than putting together a Disney Recipe Exchange?! You're welcome! Like you said, it does sound like a challenging recipe! Let us know how it turns out!
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!!!!!
I have been searching for the recipe for you, Jozymouse. Could this be the one you are looking for? Let me know! 'Ohana: White Meat Marinade
2 tbs garlic, minced
¼ cup malt vinegar
¼ cup lemon juice
3 dashes tabasco
1 tsp kosher salt
½ tsp cracked black pepper
¼ cup light brown sugar
1 cup olive oil
Place all of the ingredients except the oil in a food processor. Slowly add the oil to the food processor to form an emulsion. Reserve half of the marinade for later use. Marinate the meat for two to three days in the refrigerator. Strain the reserved marinade and use to baste the meat during the cooking process.
Ok If I hear one more time that he wants me to fix this I am going to scream!!! Does anyone have Chef Mickeys Vegtable Breakfast Lasagna. I told him that if I make it it is not special anymore- Hubby does not care! He has been talking about it for almost a year. AGGhhhh- any help appreciated. Thanks
Stacy
Stacy
Is this what you were looking for, Stacy? Let me know!
Goofy's Goofy Vegetable Lasagna
Chef Mickey's
Disney's Contemporary Resort
Yield: 8
Ingredients
3 chipotle pepper tortillas
3 zucchinis
2 green peppers
2 red peppers
2 ounces spinach
3 Tbsp. garlic, chopped
3 cups mozzarella/provolone
1 cup ricotta cheese
1 Tbsp. cilantro pesto
1 Tbsp. sun dried tomato pesto
1/2 pint heavy cream
1 tsp. chicken bouillon
Method of Preparation
1.Saute veggies together until Al Dente.
2.Add all Pesto's together with the garlic.
3.Once sauteed, set aside. Blend cheeses. Add heavy cream.
4.In a 12" round casserole dish, start layering with tortilla shell on bottom, then the cheese and then the veggies. Keep doing this until all
is gone, leaving cheese on top.
katie26
Mouseketeer
- Joined
- Oct 22, 2007
Is this what you were looking for, Stacy? Let me know!
Goofy's Goofy Vegetable Lasagna
Chef Mickey's
Disney's Contemporary Resort
Yield: 8
Ingredients
3 chipotle pepper tortillas
3 zucchinis
2 green peppers
2 red peppers
2 ounces spinach
3 Tbsp. garlic, chopped
3 cups mozzarella/provolone
1 cup ricotta cheese
1 Tbsp. cilantro pesto
1 Tbsp. sun dried tomato pesto
1/2 pint heavy cream
1 tsp. chicken bouillon
Method of Preparation
1.Saute veggies together until Al Dente.
2.Add all Pesto's together with the garlic.
3.Once sauteed, set aside. Blend cheeses. Add heavy cream.
4.In a 12" round casserole dish, start layering with tortilla shell on bottom, then the cheese and then the veggies. Keep doing this until all
is gone, leaving cheese on top.
I think that is it- he is over my shoulder drooling- Thanks so much- you guys are just a wealth of knowledge!
Stacy
akalittleeva
Mouseketeer
- Joined
- Jan 22, 2005
This is an easy one to find, thought we may as well add it to our list - I haven't made it yet, but I'm hoping to over the holidays.
On a different note, I'd also love to hear feedback from the recipes, especially how close they are to the real thing. I haven't had a chance to try alot of places at WDW, but so much of the food sounds so good - I would love to know if what I'm eating tastes like the original.
School Bread
Kringla Bakery - Norway Pavilion
Ingredients
2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard
Method
Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.
Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.
Vanilla Custard
Ingredients
1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch
Method
In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.
On a different note, I'd also love to hear feedback from the recipes, especially how close they are to the real thing. I haven't had a chance to try alot of places at WDW, but so much of the food sounds so good - I would love to know if what I'm eating tastes like the original.
School Bread
Kringla Bakery - Norway Pavilion
Ingredients
2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard
Method
Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.
Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.
Vanilla Custard
Ingredients
1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch
Method
In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.
Thank you for posting the School Bread recipe, akalittleeva!
I would also love to hear more feedback, comments etc on these recipes! Talking about food is such a wonderful past time, isn't it?! 
Kona Cafe: Kona Chowder
16 servings
1 stick butter
1 Spanish onion, finely diced
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 oz finely minced garlic
1/3 cup tomato paste
1/2 cup Sherry
1 Tbsp curry paste
4 & 2/3 cups hot water
1 oz lobster base
1 & 1/2 lb fresh white fish, cut into 1" pieces
1 cup milk
3 & 3/4 cups heavy cream
2/3 cup flour
3/4 stick butter
3 cups small shrimp
In a large stockpot over medium heat, melt 1 stick butter. Add onions, carrots, celery & garlic. Saute 5 minutes.
Add tomato paste and cook 2 to 3 minutes. Add sherry and cook 3 minutes.
Mix in curry paste until well blended.
Add lobster base & hot water.
Add fish and gently poach.
Turn heat to low, add milk and cream and let come to a simmer.
In a seperate pot over low heat, melt remaining butter. Add flour, stir well and cook 5 minutes.
Take 1/2 cup of hot liquid from the chowder and mix it with the butter & flour mixture. Blend well.
Add this mixture back to the chowder.
Add shrimp and cook over low heat about 15 minutes or until thickened.
16 servings
1 stick butter
1 Spanish onion, finely diced
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 oz finely minced garlic
1/3 cup tomato paste
1/2 cup Sherry
1 Tbsp curry paste
4 & 2/3 cups hot water
1 oz lobster base
1 & 1/2 lb fresh white fish, cut into 1" pieces
1 cup milk
3 & 3/4 cups heavy cream
2/3 cup flour
3/4 stick butter
3 cups small shrimp
In a large stockpot over medium heat, melt 1 stick butter. Add onions, carrots, celery & garlic. Saute 5 minutes.
Add tomato paste and cook 2 to 3 minutes. Add sherry and cook 3 minutes.
Mix in curry paste until well blended.
Add lobster base & hot water.
Add fish and gently poach.
Turn heat to low, add milk and cream and let come to a simmer.
In a seperate pot over low heat, melt remaining butter. Add flour, stir well and cook 5 minutes.
Take 1/2 cup of hot liquid from the chowder and mix it with the butter & flour mixture. Blend well.
Add this mixture back to the chowder.
Add shrimp and cook over low heat about 15 minutes or until thickened.
California Grill: Asian Coleslaw
Veggies:
1 small red cabbage, cored & shredded
1 small green cabbage, cored & shredded
1 cup assorted bell peppers, sliced (red, green, yellow)
1 bunch scallions, trimmed & finely chopped
1 jalapeno pepper, seeded & finely chopped
1/2 red onion, finely sliced
1/2 bunch cilantro, trimmed & finely chopped
1 cup shredded carrots
Dressing:
2/3 cup rice vinegar
1/2 cup water
1/3 cup soy sauce
1/3 cup sesame oil (hot, if desired)
1/3 cup freshly grated ginger
1/3 cup minced garlic
1/4 cup fish sauce (available at Asian markets)
1/4 cup lime juice
1/4 cup sugar
Combine veggies in a nonmetallic bowl and set aside. Whisk all dressing ingredients together and toss well with veggies one hour before serving.
Veggies:
1 small red cabbage, cored & shredded
1 small green cabbage, cored & shredded
1 cup assorted bell peppers, sliced (red, green, yellow)
1 bunch scallions, trimmed & finely chopped
1 jalapeno pepper, seeded & finely chopped
1/2 red onion, finely sliced
1/2 bunch cilantro, trimmed & finely chopped
1 cup shredded carrots
Dressing:
2/3 cup rice vinegar
1/2 cup water
1/3 cup soy sauce
1/3 cup sesame oil (hot, if desired)
1/3 cup freshly grated ginger
1/3 cup minced garlic
1/4 cup fish sauce (available at Asian markets)
1/4 cup lime juice
1/4 cup sugar
Combine veggies in a nonmetallic bowl and set aside. Whisk all dressing ingredients together and toss well with veggies one hour before serving.
gismo1554
DIS Veteran
- Joined
- Jul 11, 2005
OK basically its:
Fries, chilli, & cheese (if memory serves). I'm fairly sure this was what these were. Otherwise they are fries, bacon, onion & cheese cause I know there's one they serve in there as Figaro fries and one they serve in Peco's Bills. I'm fairly sure Figaro fries was chilli but if anyone can correct me please do.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
I made 2 very good dishes from the Disney recipes for dinner last night – 1 old and 1 new.
Freedom Fighter Chicken
Liberty Tree Tavern, MK (from Cooking with Mickey Vol. II)
Yield: 2 servings
2 8-ounce chicken breasts
3 tablespoons butter or margarine
4 artichoke hearts
4 mushroom buttons
8 pea pods
1/4 cup red bell pepper, cut into 1/4" dice
4 small onions, pearl, peeled and steamed till tender
1 clove garlic, crushed
1/8 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon Cajun seasoning
1 tablespoon white wine Worcestershire sauce (I used normal)
1/4 cup white wine
1/2 cup heavy cream
Salt, Pepper
2 cups spinach, fresh, firmly packed
Remove any fat from chicken breasts and cut each breast into 6 equal-sized strips. Wash and cut the vegetables and pat dry.
In a large skillet, melt butter or margarine and sauté chicken strips for 3 to 5 minutes. Add artichoke hearts, mushrooms, pea pods, diced pepper, steamed pearl onions, and garlic and continue to cook for an additional 5 minutes. Season and add remaining ingredients, except spinach. Reduce heat and simmer for 5 minutes.
In a quart of boiling water, add spinach and cook for 1 minute until leaves wilt. Drain well and divide spinach between two dinner plates. Arrange in a circle around the rim of plate. Spoon half chicken mixture in center of each plate. Serve immediately.
Cooks Note: I used a little bit more vegetables because I had about 18 ounces of chicken breast. I also added some leftover zucchini. This made far more than 2 of us could eat and will be enough for 2 meals for 2. I also served this on a bed of rice because you end up with at least 3/4 of a cup of sauce. Tastes delicious.
Barley-Lentil Salad (Gets served with the New England Crab Cakes)
Epcot Food and Wine Festival, Hops and Barley Market
Serves 4
1/2 cup olive oil
1/2 cup thinly sliced scallion
*1/2 cup finely shredded yellow squash
1/4 teaspoon cayenne
3/4 cup pearl barley, rinsed
1/2 cup green lentils, rinsed
2 1/2 cups chicken or vegetable broth
2 tablespoons malt vinegar
Sea salt
Freshly ground pepper to taste
Heat half the oil in a 3 - 4 quart heavy pot over moderate heat and add the scallion, squash and cayenne, stirring until fragrant, about 1 minute.
Add the barley and lentils and cook for an additional minute, or until the grains are well coated in oil.
Stir in the stock and bring the liquid to a boil. Reduce heat and simmer, covered, until all the liquid is absorbed and the grains are tender, about 30 minutes.
Remove the pan from the heat and let stand, covered, for 10 minutes. Stir in the remaining oil, vinegar and season to taste with salt and pepper.
* This is virtually impossible to find in Vancouver - I went to about 6 grocery and produce stores. Only one store even knew what it was and said there is no demand for it, so they never carry it. The closest substitute is zucchini, which I used.
Cooks Note: I messed up in the first step by adding the half cup of oil instead of half the oil (happens when you're rushing to get dinner ready). In any case, I would cut way back on the oil next time because you just don't need that much, and you definitely don't need the calories! It was still slightly warm when we had it and I really loved the taste and texture. Interesting to see how it is tonight when it's cold.
Got the Cooking with Mickey and the Chefs of Walt Disney World cookbook yesterday but many of the recipes are online already.
Freedom Fighter Chicken
Liberty Tree Tavern, MK (from Cooking with Mickey Vol. II)
Yield: 2 servings
2 8-ounce chicken breasts
3 tablespoons butter or margarine
4 artichoke hearts
4 mushroom buttons
8 pea pods
1/4 cup red bell pepper, cut into 1/4" dice
4 small onions, pearl, peeled and steamed till tender
1 clove garlic, crushed
1/8 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon Cajun seasoning
1 tablespoon white wine Worcestershire sauce (I used normal)
1/4 cup white wine
1/2 cup heavy cream
Salt, Pepper
2 cups spinach, fresh, firmly packed
Remove any fat from chicken breasts and cut each breast into 6 equal-sized strips. Wash and cut the vegetables and pat dry.
In a large skillet, melt butter or margarine and sauté chicken strips for 3 to 5 minutes. Add artichoke hearts, mushrooms, pea pods, diced pepper, steamed pearl onions, and garlic and continue to cook for an additional 5 minutes. Season and add remaining ingredients, except spinach. Reduce heat and simmer for 5 minutes.
In a quart of boiling water, add spinach and cook for 1 minute until leaves wilt. Drain well and divide spinach between two dinner plates. Arrange in a circle around the rim of plate. Spoon half chicken mixture in center of each plate. Serve immediately.
Cooks Note: I used a little bit more vegetables because I had about 18 ounces of chicken breast. I also added some leftover zucchini. This made far more than 2 of us could eat and will be enough for 2 meals for 2. I also served this on a bed of rice because you end up with at least 3/4 of a cup of sauce. Tastes delicious.
Barley-Lentil Salad (Gets served with the New England Crab Cakes)
Epcot Food and Wine Festival, Hops and Barley Market
Serves 4
1/2 cup olive oil
1/2 cup thinly sliced scallion
*1/2 cup finely shredded yellow squash
1/4 teaspoon cayenne
3/4 cup pearl barley, rinsed
1/2 cup green lentils, rinsed
2 1/2 cups chicken or vegetable broth
2 tablespoons malt vinegar
Sea salt
Freshly ground pepper to taste
Heat half the oil in a 3 - 4 quart heavy pot over moderate heat and add the scallion, squash and cayenne, stirring until fragrant, about 1 minute.
Add the barley and lentils and cook for an additional minute, or until the grains are well coated in oil.
Stir in the stock and bring the liquid to a boil. Reduce heat and simmer, covered, until all the liquid is absorbed and the grains are tender, about 30 minutes.
Remove the pan from the heat and let stand, covered, for 10 minutes. Stir in the remaining oil, vinegar and season to taste with salt and pepper.
* This is virtually impossible to find in Vancouver - I went to about 6 grocery and produce stores. Only one store even knew what it was and said there is no demand for it, so they never carry it. The closest substitute is zucchini, which I used.
Cooks Note: I messed up in the first step by adding the half cup of oil instead of half the oil (happens when you're rushing to get dinner ready). In any case, I would cut way back on the oil next time because you just don't need that much, and you definitely don't need the calories! It was still slightly warm when we had it and I really loved the taste and texture. Interesting to see how it is tonight when it's cold.
Got the Cooking with Mickey and the Chefs of Walt Disney World cookbook yesterday but many of the recipes are online already.
Glad to hear you are enjoying The Disney Recipe Exchange, nicole!First of all this is an awesome post!! Second thanks a lot I think I gain ten pounds just reading it. I am starving now!!!! This is a great idea!!!!
Sorry about the weight gain though. 
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