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[TheGoofyMama]

Epcot International Food and Wine Festival 1998

SOUTHEAST ASIA

Coconut Tarts

Serves: 4 people
Crust:
3 tblsp. Margarine
1/4 cup Confectioner Sugar
1/2 each Egg
1 cup Whole Wheat Flour
1/8 tsp. Baking Powder
1/2 tsp. Vanilla Essence
Filling:
1 tblsp. Margarine
1/2 cup Confectioner Sugar
1/2 each Egg
1 tblsp. Evaporated Milk
3/4 cup Shredded Coconut
METHOD:
Crust:
Mix whole wheat flour and baking powder. Cut margarine into
flour mixture and rub it with fingertips until it resembles bread-
crumbs. Mix egg, evaporated milk, and vanilla essence together
with the crumbs to form a soft dough. Roll the dough into a sheet
about 1/4 inch thick. Cut with a round cookie cutter and place in a
muffin mold. Leave it aside until the filling is ready.

Filling:
Blend margarine, confectioner's sugar, and egg thoroughly with a
mixer. Add evaporated milk and shredded coconut, and mix until
well blended. Fill each pastry lined muffin mold with a portion of
the filling and bake at 400° oven temperature for about 25 minutes.

source: http://pages.prodigy.net/stevesoares/food.htm

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998

SOUTHEAST ASIA

Peanut Sauce

Serves: 4 people
4 oz. Peanut Butter
1 oz. Peanuts, coarsely ground
1 oz. Vinegar
1 oz. Sugar
1/2 oz. Chili Oil
1 oz. Coconut Milk
Salt and Peper to taste
6 to 8 oz. Water

METHOD:
Mix all ingredients together and cook until boiling. Serve sauce with
prawn crackers or satay chicken.

source: http://pages.prodigy.net/stevesoares/food.htm

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998

G R E E C E

Spanakopita

1 lb. Spinach, frozen
2 tblsp. Extra-Virgin Olive Oil
1 each Small Onion, finely chopped
1 each Garlic Clove, crushed
2 tblsp. Fresh Cilantro, chopped
1/2 tsp. Fresh Grated Nutmeg
1 cup Crumbled Feta Cheese
1 each Egg, lightly beaten
Salt to taste
Pepper to taste
1/4 cup Butter
4 sheets Filo Pastry

METHOD:
Cook spinach, drain and chop. Preheat oven to 350°F (175C).
Butter and eight inch square pan. Heat oil in a skillet, then add
onion and garlic; cook until onion is soft. Add drained spinach and
cook, stirring two more minutes. Let cool slightly; stir in cilantro,
nutmeg, and cheese. Add beaten egg and mix well. Season in a
small pan.
Brush one sheet of dough with butter. Lay it in pan, pressing well
down into corners (let excess dough hang over edges of pan).
Brush a second sheet of dough with butter and lay it in pan at right
angles to first sheet and repeat with remaining dough. Spoon
spinach mixture into pan and fold excess dough over filling to
cover. Brush with melted butter. Bake in the oven for 40 minutes
until golden brown and crisp.

http://pages.prodigy.net/stevesoares/food.htm

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998

I N D I A

Rotipratha


Serves: 4 people

8 oz. All Purpose Flour, sifted
11/4 oz. Canola Oil
1 tsp. Baking Powder
4 oz. Water
All Purpose Flour for dusting board
as needed
1 oz. Oil for cooking

METHOD:
Pour the water in a bowl.
Add the flour a little at a time, mixing with a whisk.

Add 1 ounce of canola oil. Mix and set aside.

Split the dough into 8 equal pieces, rolling each into a ball.

Dust the work area with the flour, then using a rolling pin, form a
small circle with the first ball, making sure that the circle is even.

With a knife, make one cut from the center of the circle outward to
the edge. Lift one side of the cut and roll the dough in spiral,
forming a cone shape. Holding the point of the cone with one
hand, fold the top edges down into the cone and gently mash the
whole thing onto itself. Repeat for the other balls.

With a rolling pin, roll each new dough ball into a 8 inch circle.

On the stove, place 2 tsp. of oil in an 8-10 inch sauté pan and
bring to medium heat.

Cook the circles in the sauté pan, cooking each side twice for 10
seconds.

Bread can be served hot or cold.

http://pages.prodigy.net/stevesoares/food.htm

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998

I N D I A

Channa Dahl

Serves: 4 people

4 oz. Yellow (or red) Lentils,
soaked for 1 hour
2 oz. Tomatoes, diced
1/4 oz. Shallots, diced
1/4 oz. Olive Oil
1/8 oz. Ginger, chopped
1/2 tblsp. Garam Masala
1/2 tblsp. Turmeric
1/4 tblsp. Caraway Seed
3/4 pint Water
Salt & Pepper to taste

METHOD:
Heat oil, fry caraway seeds, garam masala, ginger and shallots Add
lentils, turmeric and continue to fry for 1 to 2 minutes. Add water
and cook for 15 to 20 minutes until lentils are just cooked. Add
seasoning and diced tomatoes.

http://pages.prodigy.net/stevesoares/food.htm

 

[TheGoofyMama]

* Exported from MasterCook *

Tuna Antipasto
"Top of the World, Contemporary Resort"

Recipe By :Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Olive Oil
1 Clove Garlic -- minced
3/4 Cup Green Pepper -- cut in 1" pieces
1 Cup Spanish Onion -- cut in 1" pieces
2 Cans Chunk White Tuna -- (6 1/2 oz each)
2/3 Cup Catsup
2/3 Cup Chili Sauce
10 Fresh Button Mushroom
1/2 Cup Cauliflower -- thinly sliced
1/4 Cup Canned Green Beans
1/4 Cup Sliced Canned Belgium Carrots
4 Or 6 Whole Dill Gherkin Pickles
1/4 Cup Diced Canned Red Peppers
4 To 6 Ears Baby Corn -- cut in 1" pieces

Heat olive oil in large saucepan and saute garlic, peppers and onion for 5
minutes. Add remaining ingredients and heat, stirring carefully. Chill and
serve.

Description:
"Top of the World, Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
Yield:
"6 Cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 720 Calories; 30g Fat (33.8%
calories from fat); 21g Protein; 112g Carbohydrate; 21g Dietary Fiber; 0mg
Cholesterol; 2077mg Sodium. Exchanges: 11 1/2 Vegetable; 5 1/2 Fat; 3 1/2
Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

 

[CrazedDisFan]

I am looking for the quinoa salad recipe from Crystal Palace. If anyone has it, please share. It was quite yummy and it's good for you!

 

[TheGoofyMama]

I am looking for the quinoa salad recipe from Crystal Palace. If anyone has it, please share. It was quite yummy and it's good for you!

I haven't heard of that one but here's the one from BOMA. Maybe it's similar?

Quinoa Salad - Boma
Yield: 8 servings
Ingredients
1/8
cup Quinoa
1/16 cup Rice Vinegar
1/16 cup Lemon Juice
1/16 cup Water
1/16 cup Sugar
Dressing
1/16 cup Dijon Mustard
1/16 cup Rice Vinegar
1/16 cup Honey
1/16 cup Safflower Oil
1/4 Pear, julienned
1/18 pound Spinach, washed and cleaned

Method
1.
Place quinoa in the bowl and add water. Let soak for 30 seconds, drain,
and set aside.
2.
Make tart stock (vinegar, water, sugar, and lemon juice). Add quinoa.
Cook/simmer until quinoa blooms. Drain the quinoa and place on a sheet
pan. Let cool in the refrigerator.
3.
To make the mustard dressing, combine mustard, honey, and rice vinegar.
Whip together and add the oil in slowly. Adjust seasoning with salt
and pepper.
4.
Cut the pear into julienne strips. Wash spinach. Mix all the ingredients
together - spinach, quinoa, pear, and dressing. Serve.

 

[CrazedDisFan]

Nope, they're not the same. The one from Crystal Palace has tomatoes and I believed sliced zucchini in it. The one from Boma looks yummy, but they're not the same. Thanks for trying though!

I would like to make this for a luncheon at work, as we are having a 'healthy' luncheon next week. I know quinoa is calorie rich, but it also has 11 grams of protein per cooked cup. We have a few vegetarians and they really like quinoa.

 

[TheGoofyMama]

Nope, they're not the same. The one from Crystal Palace has tomatoes and I believed sliced zucchini in it. The one from Boma looks yummy, but they're not the same. Thanks for trying though!

I would like to make this for a luncheon at work, as we are having a 'healthy' luncheon next week. I know quinoa is calorie rich, but it also has 11 grams of protein per cooked cup. We have a few vegetarians and they really like quinoa.

Have you tried to request it? I sent the contact link in this morning, it might be worth a minute to request it from WDW.

 

[bnf2]

Is anyone else really starting to worry about Lyn? It's not like her to be MIA for so long....

Yeah, odd that she's been away for so long- looks like her last post on this thread was nearly 2 weeks ago.

Sure hope all is well Lynninpa!

 

[GabbyMom]

THis recipe is from the Disney affiliated Family Fun website. They are most likely not the ones from the Concourse Steak House but you could give it a try. I would write WDW quickly with the request before the restaurant closes.

Honey Ginger Garlic Chicken Wings
Makes 4 servings

3 tbsp. honey
1/3 cup soy sauce
2-3 tbsp. vegetable oil
4 cloves garlic
2 tsp. minced ginger
2-1/2 pounds chicken wings


Step 1
In a bowl, combine the honey and soy sauce with 1/2 cup water. In a wok, heat a few tablespoons oil. Stir-fry the garlic and ginger for 30 seconds; then add the wings and cook until they are brown, about 5 minutes. Add more oil if necessary.

Step 2
Add the soy mixture to the pan and turn down the heat to simmer. Cover and cook 20 minutes, or until wings are cooked through. Stir occasionally. Remove lid, turn up heat and stir-fry the wings while the sauce is reduced to a glaze.

Thank you so much. I e-mailed Disney hopefully I'll get a reply soon. I'll send this to Pete a link to here I'm sure he'll love it. Thanks

 

[TheGoofyMama]

Ethiopian Bread Salad
Boma, Animal Kingdom Lodge

Yield: 4 servings


Ingredients:
1 loaf 7 Grain Bread, cubed and toasted (croutons)
1 1/2 each Whole Tomato, cubed
1 each Cucumber, cubed
1 each Garlic Clove, minced
1/8 teaspoon Ground Ginger
1/2 teaspoon Ground Cumin
1/8 teaspoon Ground Turmeric
1 cup Balsamic Vinegar
1/2 each Bermuda Onion, cubed


Prepare vegetables as indicated.


In a bowl combine vegetables with ginger, garlic, turmeric, cumin, and balsamic vinegar. Top with toasted croutons

 

[dseth]

Anyone know how to get the grilled poundcake dessert from Liberty Tree Tavern (served only at lunch)? TIA

 

[bnf2]

I seemed to have found a file full of WDW recipes that no sources listed. Sorry for that but I thought I'd post them any way.

Pepperjack Cheese Grits EPCOT, CORAL REEF

Hey GoofyMama! You've worked so hard on some awesome recipes- thanks! I made this one last week and it was pretty good.

You may want to double check the index on page one to see what has already been posted to save yourself some typing time... I can imagine your arms are about to fall off with all you've posted

Thanks again... and how 'bout that snow last weekend! It was up to my kids' knees!

 

[TheGoofyMama]

Hey GoofyMama! You've worked so hard on some awesome recipes- thanks! I made this one last week and it was pretty good.

You may want to double check the index on page one to see what has already been posted to save yourself some typing time... I can imagine your arms are about to fall off with all you've posted

Thanks again... and how 'bout that snow last weekend! It was up to my kids' knees!

Hi again,
Thanks for the advice, I will double check just to save some time & effort. The snow was great , we went sledding and my almost 2 year old grandson hated every minute of it
It seems that the snow has brought out the Deer, we've been seeing them in our back yard almost everyday since the snow started. I love watching them. My Grandson calls them "dogs"

 

[akalittleeva]

Here's a link to a new thread - it may be of interest to some of you - it is to post pics of Disney recipes you've made...

http://www.disboards.com/showthread.php?t=1733597

 

[Tatania]

Duck Confit with crispy prosciutto ham and pomegranate molasses

Le Cellier, courtesy of Sous Chef Albert Riviello

12 duck legs
1/2 pound parsley
1/2 pound rosemary
1/2 pound thyme
4 ounces peppercorn
1 ounce star anise
5 bay leaves
6 ounces course or Kosher salt
3 pounds duck fat (cost as 1/3)

On a drying rack lined with cheesecloth large enough to hold the duck legs in a single layer, sprinkle all herbs, peppercorns, and spices, saving some of the salt for the next step. Salt and pepper the duck legs completely on all sides. Arrange the duck, skin-side up, over the herb/salt mixture.

Place another piece of cheesecloth on top of the product. Cover and weight the duck for 72 hours. Rinse the duck of all salt and pepper and dry thoroughly. Preheat the oven to 225°F. Melt the duck fat in a saucepan. Arrange the duck legs in a single snug layer in a high-sided baking dish or ovenproof saucepan. Cover with fat. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone – 2 - 3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)

To serve confit:
Lift the duck legs out of the fat and wipe off most but not quite all of it with kitchen paper. Put them skin-side up onto a rack resting over a roasting tin and roast for 15-20 minutes until the skin is crisp and golden and the meat has heated through. Alternatively, sauté the legs in a frying pan over a medium heat until crisp, golden and heated through. Or place Duck Legs in an oven dish skin side down under a hot grill for about 5 minutes, turn over and allow to thoroughly heat through and the skin to crisp and brown.
It is served whole and warm on a bed of mixed greens. The proscuitto and pomegranate mixture are sprinkled over the top of the duck.

NB: Strain and reserve the duck fat for later use. Keep it cool. In Jan. ‘08 this was served with crispy prosciutto ham and pomegranate molasses as an appetizer.

Prep. Note: Other standard recipes say you can use a container large enough to hold the duck legs in a single layer. They also say to sprinkle only half the herbs and salt on the bottom and the rest on top of the duck. The other recipes cover and refrigerate the meat for 1-2 days. Epicurious uses about 5 TBSP. salt for that amount of duck because too much salt makes the duck too tough and salty to use in anything but stews.

"Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Can be served hot or cold. Sear the duck legs in a hot skillet or shred the meat and add it to salads (tempers the saltiness), stews or duck rillettes. Just remember the duck must be salted a day before you plan to cook it."


**Pomegranate molasses is used primarily in Mediterranean cooking. It is also called pomegranate syrup, because of it's consistency.
Expert Paula Wolfert, says: "Pomegranate molasses is an essential ingredient...has a wonderful flavor and a heady aroma, and its thickness and dark color make food look very appealing. It keeps almost indefinitely in the refrigerator. The uses for this thick, tangy, piquant syrup are many. It blends well with walnuts, adds a tart and pungent flavor to beans, sharpens the taste of poultry, gives a clean, tart taste to fish, gives an astringent edge to salads and vegetables, and is a great tenderizer for lamb and pork. It can also be diluted and used for sharp drinks and tart sorbets."

Sold by the bottle.





source: no source on this one either.... sorry

This was one of the recipes I obtained and posted when I was in WDW in Jan. as well as the Melktart, M'Hencha, Sopa De Elote & Honey Crunch Cake. They are all listed in the index on page 1 so before posting could we please check that index so we don't have loads of duplicate postings. One reason for that is, the threads get closed once they reach a certain size so we don't want that happening any time soon.

I know llyn hasn't been around to update since Feb. 27 and I've PMed her but have no response so far. I hope she's back soon or lets us know what's happening.

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998

M O R O C C O

Serves: 4 people

Brochette of Chicken
(marinated chicken breast grilled
on a skewer)
12 oz. Chicken Breast, cut in one
inch cubes
1/2 bunch Fresh Parsley, finely chopped
1 tsp. Fresh Garlic, minced
1/2 tsp. Cumin
Salt & White Pepper to taste
3/4 cup Soybean Oil
2 drops Yellow Food Coloring
4 each Eight Inch Skewer Sticks
METHOD:
Mix all ingredients well. On each skewer
stick, put 3 oz. of chicken. Cook over a
bed of hot coals on a barbecue grill or
broil in oven until tender, about 5 minutes.

Tagine of Kefta
(meatballs in Shermula Sauce)
12 oz. Ground Beef
1 medium Onion, finely chopped
1/2 bunch Coriander, chopped
1/2 bunch Parsley, chopped
1 tsp. Salt
1 tsp. White Pepper
1 tblsp. Cumin
1 tblsp. Paprika
METHOD:
Combine ingredients. Roll into meatballs. Brown and then boil in
Shermula Sauce until done.

Shermula Sauce
1/2 cup Tomato Sauce
1/2 each Onion, chopped
1 each Tomato, diced
1/2 tblsp. Garlic
1/2 tblsp. Cumin
1/2 tblsp. Salt
1/2 tblsp. White Pepper
1/2 bunch Parsley, chopped
1 bunch Coriander
2 oz. Olive Oil

METHOD:
Combine above ingredients, bring to a boil and reduce sauce until it
reaches desired thickness.
http://pages.prodigy.net/stevesoares/food.htm

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998

M O R O C C O

Choukchouka Salad

Serves: 4 people
2 ea. Bell Peppers, chopped
4 ea. Tomatoes, chopped
1/2 bunch Parsley, chopped
1/2 bunch Coriander, chopped
1 tsp. Salt
1 tsp. White Pepper
1 tblsp. Garlic
1 tblsp. Paprika
1 tblsp. Cumin
1 tblsp. Tomato Paste
METHOD:
Sauté bell peppers, tomatoes, parsley, and coriander in 1/2 cup olive oil.
Season with remaining ingredients. Sauté until tender and thick.
Serve hot or cold.

http://pages.prodigy.net/stevesoares/food.htm