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

[quiltymom]

I think you are right! I guess I posted the recipe without really reading it through. My own recipe for Onion Soup call for beef stock-and wine, too. Thanks for pointing this out, vickalamode! Maybe some could use vegetable stock if they don't like a meat stock?

I don't see why not! I have often substituted veggie stock for beef stock when I think that I may have one of my vegeterian friends over for a meal. All it needs is the flavor from the stock to make it taste good.

 

[bear74]

In 2002 DH and I had Lunch at CRT we had Crab Cakes for an Appetizer. I would love that recipe

 

[Prinny27]

Does anyone happen to have the recipe for the lamb & barley soup they used to have as an appetizer at the Rose & Crown? That was my favorite and I was so upset when they took it away! Thanks!

 

[lynn71092]

In 2002 DH and I had Lunch at CRT we had Crab Cakes for an Appetizer. I would love that recipe

Found these from the Coral Reef

Crab Cakes
from Coral Reef, Epcot

Yield - 4


For the Asian vinaigrette:
2 tablespoons coffee
2 tablespoons low*sodium soy sauce
1/4 cup olive oil
1 tablespoon hot sesame oil (spray)
1/2 tablespoon honey
Salt and pepper to taste

For the roasted*corn salsa:
3/4 cup roasted corn kernels (1 to 2 ears)
1/4 cup diced tomato
1/4 cup diced onion
1/4 cup diced bell pepper
2 teaspoons rice vinegar
2 teaspoons olive oil
Juice from 1 lime
Salt, pepper, and Tabasco to taste

For the crab cakes:
6 tablespoons heavy cream
8 ounces crab claw meat
1 small carrot, minced
1 small celery stalk,minced
1 tablespoon bread crumbs
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Pinch of crushed red pepper flakes
Dash of Tabasco
1/2 teaspoon olive oil
10 ounces mixed greens



1. Roast corn kernels: Wrap ears of corn with husks removed in aluminum foil and bake in a 450*degree oven for 15 minutes. Set aside to cool.

2. Place all vinaigrette ingredients in a jar and shake to combine. Set aside. Cut cooled corn kernels from cob and mix kernels and all other salsa ingredients together in a medium bowl. Season to taste and set aside.

3. Preheat oven to 350 degrees. Bring cream to a simmer in a small skillet over medium heat, stirring frequently until reduced by half (4*5 minutes).

4. Pat the crabmeat dry and combine with cream, carrot, celery, bread crumbs, salt, peppers, and Tabasco in a large bowl. Form four patties.

5. Heat an oven*safe skillet over medium*high heat for 3*4 minutes. Carefully add olive oil. Fry for 1 minute, or until browned, on each side.

6. Place in oven until warmed through (5*8 minutes). Serve over mixed greens tossed in Asian vinaigrette. Top with roasted*corn salsa.

 

[bear74]

Found these from the Coral Reef

Crab Cakes
from Coral Reef, Epcot

Yield - 4


For the Asian vinaigrette:
2 tablespoons coffee
2 tablespoons low*sodium soy sauce
1/4 cup olive oil
1 tablespoon hot sesame oil (spray)
1/2 tablespoon honey
Salt and pepper to taste

For the roasted*corn salsa:
3/4 cup roasted corn kernels (1 to 2 ears)
1/4 cup diced tomato
1/4 cup diced onion
1/4 cup diced bell pepper
2 teaspoons rice vinegar
2 teaspoons olive oil
Juice from 1 lime
Salt, pepper, and Tabasco to taste

For the crab cakes:
6 tablespoons heavy cream
8 ounces crab claw meat
1 small carrot, minced
1 small celery stalk,minced
1 tablespoon bread crumbs
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Pinch of crushed red pepper flakes
Dash of Tabasco
1/2 teaspoon olive oil
10 ounces mixed greens



1. Roast corn kernels: Wrap ears of corn with husks removed in aluminum foil and bake in a 450*degree oven for 15 minutes. Set aside to cool.

2. Place all vinaigrette ingredients in a jar and shake to combine. Set aside. Cut cooled corn kernels from cob and mix kernels and all other salsa ingredients together in a medium bowl. Season to taste and set aside.

3. Preheat oven to 350 degrees. Bring cream to a simmer in a small skillet over medium heat, stirring frequently until reduced by half (4*5 minutes).

4. Pat the crabmeat dry and combine with cream, carrot, celery, bread crumbs, salt, peppers, and Tabasco in a large bowl. Form four patties.

5. Heat an oven*safe skillet over medium*high heat for 3*4 minutes. Carefully add olive oil. Fry for 1 minute, or until browned, on each side.

6. Place in oven until warmed through (5*8 minutes). Serve over mixed greens tossed in Asian vinaigrette. Top with roasted*corn salsa.

thank you I know their was no salsa or salad greens with it.

 

[Joan S.]

Breakfast Pizza
from Chef Mickey's, Contemporary Resort

1 12" Boboli
2 large eggs
1/2 cup coarsely shredded/grated mozzarella cheese
1/2 cup coarsely shredded/grated Provolone cheese
1 cup coarsely shredded/grated Cheddar cheese
1/4 cup heavy cream
salt and pepper to taste



Preheat oven to 375 degrees. Place Boboli on baking sheet.

In a medium bowl blend the cheeses together.

In a small bowl, beat the eggs, heavy cream, salt and pepper. Mix well and add to cheese mixture. Immediately (to avoid clumping), pour mixture onto the pizza shell.

Bake for 10-12 minutes, or until the cheese mixture is set and is beginning to brown.

Cut into pizza wedges.

Thanks so much!! I will try this tomorrow morning since it is Saturday and my DS is having a few friends sleep over!! This seems to be the same one that they serve at Crystal Palace, but I have not had the one at Chef Mickey's. Do you know if it is the same recipie?? Also I am still hoping someone has the recipie for the PRETZEL STIX that are served at Le Cellier?? I am making the Cheddar Cheese soup this weekend. Thanks, Joan

 

[lynninpa]

I just have to say, "WoW!" When I first thought about creating this thread, I never imagined that on some days, more than 500 people would check it out!
Just happy to hear that so many people are enjoying it as much as I am! -Amy (aka lynninpa)​

 

[lynninpa]

Hi Everyone!

What is POG concentrate? I'm very confused.

POG juice is equal parts of passionfruit, orange & guava juice. I know Minute Maid makes POG juice...and I have heard from several people who say that Disney actually uses the Minute Maid brand.

 

[lynninpa]

...I would also like to make the PRETZEL BREAD STIX (if anyone has this recipie)that are served at Le Cellier. I make the Cheddar Cheese soup and my DS thinks the Pretzel Stix are the perfect dipper for the soup! THANKS!!! I LOVE to cook and bake so I LOVE this thread!! Joan

Sorry to say, but Le Cellier actually buys their pretzel bread from a company in Canada. All they do at the restaurant is spritz them with water & reheat them. But we do have a recipe for the Pretzel Bread from Biergarten (page 16) if you are interested in that one!

 

[lynninpa]

Breakfast Pizza
from Chef Mickey's

Yummy! Thanks for posting, lynn!

 

[lynninpa]

Key Lime Pie
from Sunshine Season Food Fair, Epcot

Another great recipe! Thanks again, lynn!

 

[lynninpa]

In 2002 DH and I had Lunch at CRT we had Crab Cakes for an Appetizer. I would love that recipe

I've added this to the Requested Recipes list, bear74, and will look around for the recipe for you.

 

[lynninpa]

Does anyone happen to have the recipe for the lamb & barley soup they used to have as an appetizer at the Rose & Crown? That was my favorite and I was so upset when they took it away! Thanks!

I have added it to "the list," Prinny27, and will keep my fingers crossed that I or someone else will find it as I want to try it, too!

 

[Prinny27]

I have added it to "the list," Prinny27, and will keep my fingers crossed that I or someone else will find it as want to try it, too!

Thank you so much!

 

[lynninpa]

Coral Reef: Crab Cakes

Yumm! Thanks, again, lynn! Ummm, could you possibly change your user name? I feel like I am writing to myself. Just teasing, of course.

 

[Prinny27]

Rum Runner
The Dawa Bar ,Animal Kingdom


This is before the recent change to the recipe.

1/2 oz. Myers Dark Rum
1/2 oz. any type of brandy
1/2 oz. creme de banana
1/2 oz. blackberry brandy
2 oz. orange juice
2 oz. pineapple juice
1/4 oz. grenadine
2 oz. sour mix

Combine above ingredients and shake. Place 1 oz. Bacardi 151 rum as a floater. Garnish with an orange slice or cherry.

 

[lynninpa]

Thanks so much!! I will try this tomorrow morning since it is Saturday and my DS is having a few friends sleep over!! This seems to be the same one that they serve at Crystal Palace, but I have not had the one at Chef Mickey's. Do you know if it is the same recipie??

I would say that the Breakfast Pizza at CM and at CP are from the same recipe. Of course, I could be wrong but they tasted exactly the same to me! By the way, I grew up in Barrington! Am in Warwick now.

 

[CrazedDisFan]

Does anyone happen to have the recipe for the lamb & barley soup they used to have as an appetizer at the Rose & Crown? That was my favorite and I was so upset when they took it away! Thanks!

Is this the recipe you are seeking?

SCOTCH BARLEY SOUP

Rose & Crown Pub & Dining Room - United Kingdom Showcase - EPCOT Center.

1/4 c. butter
1 c. diced white part of leeks
1 c. chopped onion
1 c. diced carrots
1 c. chopped celery
1 c. diced white turnips
1 lb. mutton or lamb neck or breast (or use 1/2 lb. ground lamb)
2 to 3 tbsp. all-purpose flour
1 c. pearl barley
4 qts. chicken broth (128 oz.)
2 to 3 tbsp. cornstarch
1 1/2 c. Half and Half
Salt and freshly ground pepper to taste

Heat butter in a large saucepot and saute leeks and onion for 5 minutes. Add carrots, celery and turnips and continue cooking for 10 minutes.
Remove fat and fell from lamb and grind meat in a food processor with the steel blade or a grinder. (Or buy already ground lamb.)

Add the meat to vegetables and cook and stir to keep meat from lumping, until it is lightly browned. Sprinkle flour over meat to absorb fat.

Meanwhile, cover barley with boiling water and let stand 10 minutes. Drain and rinse with cold water. Add to vegetables and meat with 1 cup chicken broth. Cover and let steam over low heat 10 minutes. Add remaining chicken broth and bring to a boil. Reduce heat and simmer 1 to 1 1/2 hours or until barley is tender.

Blend cornstarch and Half and Half and stir into soup. Let boil until slightly thickened. Add salt and pepper to taste. NOTE: This soup freezes well. Yield: 5 quarts.

 

[lynninpa]

This is before the recent change to the recipe.

Thanks, Prinny!

 

[lynninpa]

Rose & Crown: Scotch Barley Soup

Thank you, CrazedDisFan! This sounds delish!!