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

[Glendamax]

If you ever head over to the Pacific Northwest I'd be happy to have you over for a Disney dinner. Loved reading your trip report and really enjoyed my 10 day solo vacation as well.

Glad you had a great time!

Don't be surprised the next time you hear a knock at your door!

 

[Tatania]

P.S. I'm expecting some recipes from California Grill & Boma, so keep your fingers crossed. They're being sent to my DMIL, and I hope she remembers to pass them along.

I'm also waiting for the requests I put in at 4 restaurants. I wrote to Disney Guest Relations tonight and hinted that in return for filling out questionnaires are really expect to hear back from these restaurants, LOL.

Heading back to work tomorrow and am SO tired but will post 2 of the requested drink recipes I was given.

Eiswein Martini
Le Cellier, Epcot

1 ounce Inniskillan Vidal Eiswein
1 ounce Vodka

Shake with ice for approximately 60 seconds, then strain into a martini glass.


Grey Goose Citron Vodka Slushie
Drink Kiosk by France, Epcot

3 cups Grey Goose Citron Vodka
1 cup *Polynesian Pleasure Lemon Frozen Drink Mix from Florida Natural Flavours in Casselberry, FLA
Ice if making in a blender or water according to manufacturer’s instructions for slush machine.

Mix Vodka and Polynesian Pleasure Lemon. It helps to chill the mix before putting in a slushie machine. Add the required amount of water for your machine (generally for 1 liter alcohol you use 1 ¾ gallon or 28 cups water.)
If making in a blender use enough ice to produce the slushie effect.
* can try substituting frozen Minute Maid lemonade


Grand Marnier Orange Slush
Drink Kiosk by France, Epcot

3 cups Grand Marnier
1 cup *Orange Fruit Smoothie from Florida Natural Flavours in Casselberry, FLA
Ice if making in a blender

Same instructions as for the Lemon Slush.
*If substituting the Orange Fruit Smoothie try for something with an orange dreamsicle taste.

 

[disneyfav4ever]

Shrimp & Prosciutto Penne Pasta
GF Cafe


1 lb Penne
2 tbsp Olive Oil
1 tbsp Garlic
10 oz Shrimp
1/2 cup Prosciutto, chopped
1/2 cup White Wine
1 cup Heavy Cream
1/2 cup Parmesan, grated
1/4 cup Basil, chopped
1/4 cup Tomato, diced

1) Cook pasta, drain, and keep warm.
2) Warm olive oil in a large skillet. Add garlic, shrimp, and prosciutto, and saute over medium heat for about three minutes, until shrimp are pink and firm.
3) Add white wine and simmer for one minute.
4) Stir in cream and cheese, gently fold in pasta.
5) Garnish with basil and tomatoes.

I made a few changes to the recipe. I did not use prosciutto, since I don't really care for it, and I also didn't use any tomato since none of the tomatoes at the store looked good. I did however add some asparagus, which I believe how it is served at the Grand Floridian Cafe, where this dish is served.

I also thought that the dish was kind of dry, and didn't have enough sauce, so I mixed in some sour cream, and that made it nice and creamy.

 

[lynninpa]

GF Cafe: Shrimp & Prosciutto Penne Pasta

Thank you, disneyfav4ever, for posting this recipe-and for adding your personal notes!

 

[lynninpa]

Tatania: Thanks for the great drink recipes today! I've been craving that Mudslide Martini you posted the recipe for yesterday

 

[upon-a-star]

I just learned grilled pound cake is no longer on the menu at Liberty Tree...anyone have a recipe?

Mary

 

[lynninpa]

I just learned grilled pound cake is no longer on the menu at Liberty Tree...anyone have a recipe?

Mary

That is one of the recipes on our Requested Recipe List (page 15, post 222) I have not been able to find it yet if I or a fellow Diser finds the recipe, I will let you know, upon-a-star.

 

[CrazedDisFan]

Tatania,

Thank you sooooooooo much for all the great recipes! I need some Inniskillen to make that martini now. I could use 1 or 12 of them after my day at school today! (I work in Special Education)

Once again, lynninpa, thanks for all you do to keep this thread up-to-date!

 

[lynninpa]

Tatania,

Thank you sooooooooo much for all the great recipes! I need some Inniskillen to make that martini now. I could use 1 or 12 of them after my day at school today! (I work in Special Education)

Once again, lynninpa, thanks for all you do to keep this thread up-to-date!

1 or 12 of them, CrazedDisFan? Was that a typo or how you really feel? Heck, I was thinking about martinis by 10 am today. Not only do we both love Disney and food, we also have something else in common-I work in Special Ed, too!

 

[CrazedDisFan]

Nope, 1 or 12 was SOOOOO not a typo!

Today we had a situation that moved a male co-worker with 28 years experience to tears today. I came home and cried today, had I started at work it would have been never ending. Some people should not be allowed to procreate.

 

[Tatania]

Nope, 1 or 12 was SOOOOO not a typo!

I know whatever happened wasn't funny but your post had me smiling. The chocolate martini WAS very good but the being a huge milkshake fan I REALLY loved the bottomless milkshake at Whispering Canyon. Too bad I only had room for 2, LOL.

 

[Tatania]

I'll start transcribing the Kona Cafe requested recipes:

Macadamia Nut Encrusted Mahi-Mahi
Kona Café Restaurant, Polynesian Resort, Chef Michael Thompson
Yield: 6 portions

Mahi-Mahi
6 each 6-8 oz portions Mahi-Mahi
1 tablespoon Coleman’s Dry Mustard
1 teaspoon light brown sugar
1 tablespoon minced fresh ginger
1 medium onion, minced
1 clove garlic, peeled and thinly sliced
1 green onion, thinly sliced
1 cup Japanese soy sauce

Marinade Preparation
Combine the dry mustard with a little water to make a paste. Combine the mustard paste with the brown sugar, ginger, onions, garlic and Japanese soy sauce. Add the mahi-mahi portions.

Coating ingredients
1 1/2 cups all-purpose flour
1 cup crushed macadamia nuts
6 to 8 tablespoons clarified butter (or substitute vegetable oil)
4 tablespoons chopped cilantro
3 whole limes (or substitute 3 tablespoons lime or lemon juice)
4 tablespoons white wine (do not use “cooking wine”)
6 tablespoons unsalted butter, softened
2 tablespoons thick soy sauce

1. Combine the flour and the macadamia nuts and mix together.
2. Remove the mahi-mahi filets from the marinade and drain slightly.
3. Coat the mahi-mahi with the macadamia/flour mixture. If the mixture does not adhere, you may brush the fish was some of the marinade or a small amount of oil.
4. Put the clarified butter in a pan and heat until very hot but not smoking. Add the fish to the hot pan and sauté until done and golden brown, turning once. On average, fish requires 10 minutes of total cooking time for 1 inch thickness.
5. Remove the fish from the pan and place on a warmed platter. Keep the fish hot.
6. Using a paper towel, wipe out the sauté pan and return to heat.
7. Squeeze the lime juice into the pan and add the white wine. Bring to a boil and let reduce slightly. Add the cilantro and remove the pan from the heat. Immediately add the softened butter and swirl in the pan until the butter melts. The butter sauce should thicken slightly.
9. Pour the sauce over the mahi-mahi fillets. Drizzle the plate with the thick soy sauce.

 

[Tatania]

Pomegranate Splash
Tambu Lounge & General WDW Bar menu
1 serving

1.5 ounces Skyy Citrus Vodka
3/4 ounce PAMA Pomegranate liqueur
¾ - 1 ounce Monin Pomegranate Syrup
To fill - cranberry juice and soda water

Fill a tall glass with ice and add the liquers and syrup. Fill primarily with cranberry juice and a lesser amount of soda. Mix well so that the flavours are well blended and the soda is not the first thing you taste.

This is a wonderfully refreshing drink with a slightly tart taste.

 

[Tatania]

Bongo’s Jungle Juice
Adventurers Club, Pleasure Island (this is the mix the club uses. Obviously home users will use less).

1 bottle (750 ml) Captain Morgan's Spiced Rum
1 bottle Bacardi 151
1 bottle Banana liqueur
2 bottles Strawberry Daquiri Mix
2 bottles each: orange juice, pineapple juice, and cranberry juice.

Mix all the ingredients and serve in a tall glass over ice.
Cooks Note: this drink is very sweet and I would cut back on the Strawberry Daquiri Mix

 

[Tikitoi]

Tatania, I wanted to say Thank You for the Sci Fi Recipes, namely the 7 Bean Chili and the Tomato Soup.

 

[Prinny27]

Hi Everyone,

I’m just back from 10 fabulous days in Orlando and WDW. As I get older, I’m not that big on the rides anymore but love hanging out there and enjoying the fine dining. I’ve gained about 10 pounds to show for it too and am hoping to get around to posting some dining reviews.

But my first stop is to my favorite thread – the recipe thread – because I took the request list along with me and managed to get several of the recipes. I also have written requests dropped off at the managers of restaurants I didn’t eat at BUT there is no question – you get a far better response when you actually eat at the place. One night I went to Kona Café and asked for the recipes on my request list. They told me to write it down and they’d give it to the chef. Then on the last night I had dinner there (the Tuna Oscar) and made the same request and got 4 recipes. Unfortunately the Tuna Oscar is still too new and they don’t have it written down yet.

I probably won't be able to get everything done tonight (I've been up since 4 am East Coast time), but can at least let you know what I have and what I'm waiting for.

First, however, I'm going to respond to a couple of the requests that came in since I left. I now have all the Disney recipe books and am thinking of doing a master index or something because currently I have to flip through 5 books plus my extensive private collection to find things.

For the person looking for the Lamb and Barley soup - this is the recipe from "Cooking with Mickey and the chefs of Walt Disney World".

Lamb and Barley Soup
Rose and Crown Pub & Dining Room, Chef Phillipe Cuenin
Serves 6 - 8 as a first course or 4 as a main course; makes about 9 cups

1 cup barley
12 ounces ground lamb
2 tablespoons canola or other vegetable oil
1 onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
5 cups chicken broth
3/4 cup milk
3 stalks celery, trimmed and finely chopped
2 medium carrots, peeled and finely chopped
1 medium turnip, peeled and finely chopped
6 tablespoons finely shredded fresh basil leaves or minced fresh parsley
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste

1. In a large pot of boiling salted water, cook the barley for 30 minutes, or according to package directions. Drain completely in a colander and set aside.
2. Meanwhile, in a 4 to 5 quart Dutch oven, cook the ground lamb over medium heat, stirring and breaking up the lamb with a spoon, for about 6 to 8 minutes, or until it is cooked through and no pinkness remains. With a slotted spoon, transfer the lamb to towels to drain. Pour off and discard any remaining fat.
3. In the same Dutch oven, heat the canola oil over medium heat until hot but not smoking. Add the onion and garlic and cook, stirring, about 5 minutes, or until the onion is softened. Stir in the flour and cook, stirring constantly, until lightly browned, about 5 minutes.
4. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the cooked barley, milk, celery, carrots, turnip, 1/4 cup fresh basil, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, about 25 minutes.
5. Serve the soup hot, garnished with remaining two tablespoons fresh basil.

Thank you! I'm going to try this next weekend and see how this version of the recipe comes out!

 

[lynninpa]

Thank you, Tatania! You have once again made some Disers very happy-especially with the Mahi Mahi recipe from Kona Cafe!

 

[Tatania]

I just learned grilled pound cake is no longer on the menu at Liberty Tree...anyone have a recipe?

Mary

BTW, when I dropped in at LTT in the hopes of getting some recipes I noticed that the "Sandwich From Around the World" (another request) was also no longer on the menu. The place was a total zoo that day so I left, but my feeling is it's harder to get recipes for things no longer on the menu because they have to dig into the archives.

BTW, I'm disappointed that I haven't heard back from any of the places that promised to send me recipes nor have I heard back from Guest Relations since my Email to them on Tuesday. Still have to transcribe the Beef Teriyaki and the Pan Asian Noodles.

 

[lynninpa]

Hi Tatania! I requested the recipe for the Mahi Mahi from Kona Cafe and never received it-yet the recipe for the Mussels appy from Le Cellier came within a couple of days. No rhyme or reason to it all I guess. Yet you have gotten some much requested recipes! Hopefully doing our Grand Gathering in August I will be able to get new recipes, too.

 

[Tatania]

Beef Teriyaki
Kona Café, Polynesian Resort
Yield: sauce will serve 6 to 8 persons

Beef Teriyaki - Sauce
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

in a saucepan, bring all ingredients, except the cornstarch to a boil. Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander.

Vegetable Medley
2 zucchini, julienne
2 yellow squash, julienne
2 red pepper, julienne
1 red onion, julienne
1 carrot, cut in half, then on a bias
1 tablespoon sesame oil
1 tablespoon salt
1 teaspoon pepper
1 teaspoon sesame seeds

Heat sesame oil in a saucepan. Add vegetables to the pan and cook until soft. Add salt and pepper while cooking. Garnish with sesame seeds.

Mashed Potatoes
10 pounds Red Bliss potatoes, skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Boil the potatoes until tender. Mix all ingredients except potatoes in a mixer. Add the potatoes and mix well.

This is what was on the official recipe sheet but I wonder if the person who requested it could shed some light on the presentation? Was the beef stir-fried in the sauce and served next to the veggies and potatoes? Or was the beef mixed into the veggies after all was cooked? I also bet these are the mashed potatoes someone was asking about because on the "official menu from October" it says:

Beef Teriyaki $22.49
-10-oz. sirloin strip grilled with pineapple teriyaki glaze served with mashed yukon gold potatoes and stir-fried broccoli florets.

Interesting that the potatoes called for are Red Bliss and there's no broccoli mentioned in the vegetable medley!!