greeneeyes
Mouseketeer
- Joined
- Feb 16, 2008
Another great one! Can't wait to try this!
Thanks so much for all the new recipes!
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Another great one! Can't wait to try this!
Thanks so much for all the new recipes!
TheGoofyMama
I've been to WDW too many times to count, I've als
- Joined
- Jan 18, 2008
Sausage, Egg & Cheese Biscuit
From Swan & Dolphin Resorts
Yield: 8 Biscuits
16 Whole Large Eggs
2 Tbsp. Unsalted Butter
8 Slices of American Cheese
8 2-3oz Pork Sausage Patties
8 Baking Powder Biscuits (see recipe below)
Biscuits:
2 Cups All Purpose Flour (plus more for dusting)
1 Tbsp. Baking Powder
1 Tsp. Sugar
1 Tsp. Fine Salt
7 Tbsp. Cold Unsalted Butter (sliced)
¾ Cup Milk
Glaze:
1 Tbsp. Heavy Cream
1 Tbsp. Unsalted Butter (melted)
Method For Biscuits:
Preheat oven to 450° placing rack in middle. Line a baking sheet with two
layers of parchment paper. Set aside.
In a large bowl, whisk together flour, baking powder, sugar and salt. Rub 2
tablespoons of the butter into the flour with your fingertips until
completely absorbed. Work the remaining butter into the flour until it is in
even pieces about the size of a pea. Gently stir the milk into the flour
mixture to make a loose dough.
Lightly dust a clean work surface with flour and turn the dough out onto it.
Pat the dough into a ½ inch thick rectangle. Fold the dough in thirds like a
business letter. (For a flakier biscuit repeat the folding a second time.)
Pat the dough into a 5 by 8 inch rectangle about ¾ inch thick. Use a 2 to 3
inch round cutter to make 6 biscuits, and transfer them to the prepared
baking sheet. Press together the scraps of dough and cut 2 more biscuits.
Method For Glaze:
Mix the cream and melted butter together in a small bowl. Lightly brush the
tops of the biscuits with glaze. Bake until lightly browned, about 15
minutes. Cool on a rack for 5 minutes before serving.
Eggs:
Crack 16 eggs in a bowl, season with salt and pepper, whisk until well
incorporated. Heat large skillet and add butter. Stir eggs until fluffy set
aside.
Sausage:
Preheat oven to 350°. Lay the sausage patties on a non-stick baking sheet
and cook for approximately 10 minutes until done. Remove from baking sheet
and place on paper towel to drain.
Assembly:
Cut biscuits in half lengthwise. On the bottom half place 1 sausage patty
then 1 slice of American cheese then top with scrambled eggs. Place lid on
top and you are ready to eat.
From Swan & Dolphin Resorts
Yield: 8 Biscuits
16 Whole Large Eggs
2 Tbsp. Unsalted Butter
8 Slices of American Cheese
8 2-3oz Pork Sausage Patties
8 Baking Powder Biscuits (see recipe below)
Biscuits:
2 Cups All Purpose Flour (plus more for dusting)
1 Tbsp. Baking Powder
1 Tsp. Sugar
1 Tsp. Fine Salt
7 Tbsp. Cold Unsalted Butter (sliced)
¾ Cup Milk
Glaze:
1 Tbsp. Heavy Cream
1 Tbsp. Unsalted Butter (melted)
Method For Biscuits:
Preheat oven to 450° placing rack in middle. Line a baking sheet with two
layers of parchment paper. Set aside.
In a large bowl, whisk together flour, baking powder, sugar and salt. Rub 2
tablespoons of the butter into the flour with your fingertips until
completely absorbed. Work the remaining butter into the flour until it is in
even pieces about the size of a pea. Gently stir the milk into the flour
mixture to make a loose dough.
Lightly dust a clean work surface with flour and turn the dough out onto it.
Pat the dough into a ½ inch thick rectangle. Fold the dough in thirds like a
business letter. (For a flakier biscuit repeat the folding a second time.)
Pat the dough into a 5 by 8 inch rectangle about ¾ inch thick. Use a 2 to 3
inch round cutter to make 6 biscuits, and transfer them to the prepared
baking sheet. Press together the scraps of dough and cut 2 more biscuits.
Method For Glaze:
Mix the cream and melted butter together in a small bowl. Lightly brush the
tops of the biscuits with glaze. Bake until lightly browned, about 15
minutes. Cool on a rack for 5 minutes before serving.
Eggs:
Crack 16 eggs in a bowl, season with salt and pepper, whisk until well
incorporated. Heat large skillet and add butter. Stir eggs until fluffy set
aside.
Sausage:
Preheat oven to 350°. Lay the sausage patties on a non-stick baking sheet
and cook for approximately 10 minutes until done. Remove from baking sheet
and place on paper towel to drain.
Assembly:
Cut biscuits in half lengthwise. On the bottom half place 1 sausage patty
then 1 slice of American cheese then top with scrambled eggs. Place lid on
top and you are ready to eat.
Last edited by a moderator:
TheGoofyMama
I've been to WDW too many times to count, I've als
- Joined
- Jan 18, 2008
Roasted Walnut Vinaigrette Dressing
Wilderness Lodge
1/4 lb roasted walnuts
4 oz honey
3 oz onions
4 oz white vinegar
8 oz olive oil
Salt and pepper to taste
Spread walnuts on a baking sheet and place in the oven at 350°F until golden
brown. Place the walnuts in a food processor with the honey, vinegar and onions,
and mix until smooth. Add olive oil in increments, mixing well between
additions. Season with salt and pepper to taste.
Wilderness Lodge
1/4 lb roasted walnuts
4 oz honey
3 oz onions
4 oz white vinegar
8 oz olive oil
Salt and pepper to taste
Spread walnuts on a baking sheet and place in the oven at 350°F until golden
brown. Place the walnuts in a food processor with the honey, vinegar and onions,
and mix until smooth. Add olive oil in increments, mixing well between
additions. Season with salt and pepper to taste.
Last edited by a moderator:
TheGoofyMama
I've been to WDW too many times to count, I've als
- Joined
- Jan 18, 2008
Chili Lime Marinated Chicken
Swan & Dolphin Resorts
4 6oz. Chicken Breast
2 Ea. Poblano Pepper, roast then dice
¼ Cup Lime Juice
1 Tbl. Cilantro, chopped
1 Tbl. Garlic, chopped
1/3 Cup Vegetable Oil
Whisk all of the ingredients together. Place 4 6oz. Chicken breasts into mixture
and marinate for at least one hour. Heat oven to 350 degrees. Heat saute pan on
medium heat. Season chicken with salt and pepper. Brown chicken breast in pan
for 2-3 minutes on both sides. Finish cooking chicken in oven for 8-10 minutes.
Swan & Dolphin Resorts
4 6oz. Chicken Breast
2 Ea. Poblano Pepper, roast then dice
¼ Cup Lime Juice
1 Tbl. Cilantro, chopped
1 Tbl. Garlic, chopped
1/3 Cup Vegetable Oil
Whisk all of the ingredients together. Place 4 6oz. Chicken breasts into mixture
and marinate for at least one hour. Heat oven to 350 degrees. Heat saute pan on
medium heat. Season chicken with salt and pepper. Brown chicken breast in pan
for 2-3 minutes on both sides. Finish cooking chicken in oven for 8-10 minutes.
Last edited by a moderator:
TheGoofyMama
I've been to WDW too many times to count, I've als
- Joined
- Jan 18, 2008
Orecchiette Pasta With Chicken
From Spoodles, BoardWalk
Yield: 3 - 4 servings.
1 tablespoon olive oil
1 pound chicken breast, cleaned and cut into 1/2-inch chunks
1 tablespoon chopped garlic
1 cup diced fresh tomatoes
1/2 cup diced roasted red pepper
1/2 cup pitted kalamata olives
2 tablespoons peas
2 tablespoons thinly sliced, stemmed pepperoncini peppers
1 tablespoon capers
2 tablespoons pepperoncini juice
1 cup chicken broth
1 tablespoon marinara sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, crushed
6 cups cooked orecchiette pasta, 3/4 pound
2 cups fresh baby spinach
1/2 cup crumbled feta cheese
2 tablespoons Parmesan cheese
1. Cook pasta according to directions on the box. Chill and set aside.
2. Place a large skillet over medium heat. Once skillet is hot, place
Olive oil in pan. Add chicken and sauté until thoroughly cooked. Add
The garlic and sauté until the garlic starts to brown, Add the
Tomatoes, red peppers, olives, peas, pepperoncini peppers and capers.
Continue to sauté for 1 minute. Pour the chicken broth, pepperoncini
Juice and marinara sauce into the vegetable and chicken mixture.
3. Add the cooked pasta with the spinach and feta cheese. Season with
Salt and pepper. Add pepper flakes. Toss ingredients together until
Heated through.
4. To serve, ladle into serving bowls. Top each with a sprinkling of
Parmesan.
From Spoodles, BoardWalk
Yield: 3 - 4 servings.
1 tablespoon olive oil
1 pound chicken breast, cleaned and cut into 1/2-inch chunks
1 tablespoon chopped garlic
1 cup diced fresh tomatoes
1/2 cup diced roasted red pepper
1/2 cup pitted kalamata olives
2 tablespoons peas
2 tablespoons thinly sliced, stemmed pepperoncini peppers
1 tablespoon capers
2 tablespoons pepperoncini juice
1 cup chicken broth
1 tablespoon marinara sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, crushed
6 cups cooked orecchiette pasta, 3/4 pound
2 cups fresh baby spinach
1/2 cup crumbled feta cheese
2 tablespoons Parmesan cheese
1. Cook pasta according to directions on the box. Chill and set aside.
2. Place a large skillet over medium heat. Once skillet is hot, place
Olive oil in pan. Add chicken and sauté until thoroughly cooked. Add
The garlic and sauté until the garlic starts to brown, Add the
Tomatoes, red peppers, olives, peas, pepperoncini peppers and capers.
Continue to sauté for 1 minute. Pour the chicken broth, pepperoncini
Juice and marinara sauce into the vegetable and chicken mixture.
3. Add the cooked pasta with the spinach and feta cheese. Season with
Salt and pepper. Add pepper flakes. Toss ingredients together until
Heated through.
4. To serve, ladle into serving bowls. Top each with a sprinkling of
Parmesan.
Last edited by a moderator:
TheGoofyMama
I've been to WDW too many times to count, I've als
- Joined
- Jan 18, 2008
Lobster Martini (entree)
Swan and Dolphin Resorts at WDW.
Ingredients:
1 Lb. Maine Lobster
6 Each of Yellow and Red Tear Drop Tomatoes
5 Each Fresh Figs
1 Tbsp. Chopped Chives
Ingredients For The Dressing:
4 Tbsp. Mayonnaise
Juice from 1 Lemon
1 Tbsp. Dry Vermouth
1 Tsp. White Balsamic Vinegar or White Vinegar
Salt and Pepper to Taste
Method of Preparation:
Add the lemon juice, seasoning, the Vermouth and the vinegar to the
mayonnaise and stir gently until smooth.
In a large pot filled with salted, boiling water, place the Maine lobster
(make sure it can float with enough water covering it), cover the pot with a
lid and cook for about 7 minutes.
Remove the lobster and cool it down in a large bowl of iced water. Once the
lobster is cold, clean with the help of scissors and dice the lobster meat
in cubes of about ½ inch long and wide.
Cut three figs in half and grill them (flesh side down on the grill) until
they get a nice gold color. Set aside on a plate to cool them down, then cut
them one more time into quarters.
Cut the tear drop tomatoes in half.
Carefully mix all the ingredients with the dressing, add the chives, adjust
the seasoning and divide in two equal parts.
Presentation:
Place the salad in cocktail glasses and garnish with slices of fresh figs.
Serve.
Serving Size: 2
Swan and Dolphin Resorts at WDW.
Ingredients:
1 Lb. Maine Lobster
6 Each of Yellow and Red Tear Drop Tomatoes
5 Each Fresh Figs
1 Tbsp. Chopped Chives
Ingredients For The Dressing:
4 Tbsp. Mayonnaise
Juice from 1 Lemon
1 Tbsp. Dry Vermouth
1 Tsp. White Balsamic Vinegar or White Vinegar
Salt and Pepper to Taste
Method of Preparation:
Add the lemon juice, seasoning, the Vermouth and the vinegar to the
mayonnaise and stir gently until smooth.
In a large pot filled with salted, boiling water, place the Maine lobster
(make sure it can float with enough water covering it), cover the pot with a
lid and cook for about 7 minutes.
Remove the lobster and cool it down in a large bowl of iced water. Once the
lobster is cold, clean with the help of scissors and dice the lobster meat
in cubes of about ½ inch long and wide.
Cut three figs in half and grill them (flesh side down on the grill) until
they get a nice gold color. Set aside on a plate to cool them down, then cut
them one more time into quarters.
Cut the tear drop tomatoes in half.
Carefully mix all the ingredients with the dressing, add the chives, adjust
the seasoning and divide in two equal parts.
Presentation:
Place the salad in cocktail glasses and garnish with slices of fresh figs.
Serve.
Serving Size: 2
Last edited by a moderator:
TheGoofyMama
I've been to WDW too many times to count, I've als
- Joined
- Jan 18, 2008
Asian Chicken Salad
From Planet Hollywood, Downtown Disney
Yield: 2 servings.
3 cups mix of julienned Napa cabbage, red cabbage, green cabbage, shredded
carrot, mixed field greens and 1-by-2-inch strips of romaine and iceberg
lettuces, chilled
2 ounces sprouts (see note)
7 ounces cooked chicken, cut into small strips
1 teaspoon sesame seeds
Salt and pepper to taste
1 ounce fried noodles
4 1/2 ounces ginger mustard dressing (see note)
1. Place salad mixture and chicken in a large bowl. Ladle 4 1/2 ounces
ginger mustard dressing around edge of greens, being careful not to pour
dressing on to greens. Season greens with salt and pepper. Carefully toss
greens to lightly coat with dressing.
2. Place mixture on plates, building as much height as possible. Place
crispy noodles on top of salad. Sprinkle with sesame seeds.
Recipe note: The restaurant uses daikon sprouts.
How to make ginger mustard dressing:
In a mixing bowl, combine 1/4 teaspoon Coleman's mustard and a drop or two
of water to make a paste. Add 4 ounces honey, 2 tablespoons rice wine
vinegar, 1 tablespoon soy sauce, 1 tablespoon crushed garlic cloves, 1/8 cup
peeled and chopped fresh ginger, 1 tablespoon Dijon mustard and 2 egg yolks.
Blend until mixture is smooth and thoroughly mixed. While mixing, drizzle in
1 teaspoon sesame oil and 31/2 cups peanut oil.
When mixture is emulsified, season with a pinch of kosher salt and pinch of
white pepper.
Chill until ready to use.
From Planet Hollywood, Downtown Disney
Yield: 2 servings.
3 cups mix of julienned Napa cabbage, red cabbage, green cabbage, shredded
carrot, mixed field greens and 1-by-2-inch strips of romaine and iceberg
lettuces, chilled
2 ounces sprouts (see note)
7 ounces cooked chicken, cut into small strips
1 teaspoon sesame seeds
Salt and pepper to taste
1 ounce fried noodles
4 1/2 ounces ginger mustard dressing (see note)
1. Place salad mixture and chicken in a large bowl. Ladle 4 1/2 ounces
ginger mustard dressing around edge of greens, being careful not to pour
dressing on to greens. Season greens with salt and pepper. Carefully toss
greens to lightly coat with dressing.
2. Place mixture on plates, building as much height as possible. Place
crispy noodles on top of salad. Sprinkle with sesame seeds.
Recipe note: The restaurant uses daikon sprouts.
How to make ginger mustard dressing:
In a mixing bowl, combine 1/4 teaspoon Coleman's mustard and a drop or two
of water to make a paste. Add 4 ounces honey, 2 tablespoons rice wine
vinegar, 1 tablespoon soy sauce, 1 tablespoon crushed garlic cloves, 1/8 cup
peeled and chopped fresh ginger, 1 tablespoon Dijon mustard and 2 egg yolks.
Blend until mixture is smooth and thoroughly mixed. While mixing, drizzle in
1 teaspoon sesame oil and 31/2 cups peanut oil.
When mixture is emulsified, season with a pinch of kosher salt and pinch of
white pepper.
Chill until ready to use.
Last edited by a moderator:
greeneeyes
Mouseketeer
- Joined
- Feb 16, 2008
I've made this a few times and everybody really loves it!
I've made the Honey Sesame Chicken before (also listed on page 18)...It's fabulous! A bit time consuming, but well worth it!
The marinade calls for "1 tsp chicken base (not bouillon; base is a pastelike mixture available in gourmet or larger supermarkets)" I've found this at my local Kroger in the soup/bullion/broth aisle. The brand they carry is "Orrington Farms".
By the way, they also carry a ham base that is great in green beans- love my grandmother's 'country green beans'... but who has a big hunk of ham around all the time to season them with?
GazerBeam
This isn't part of the ride, folks.
- Joined
- Apr 28, 2006
Hi Folks,
This is a great thread. Thanks to everyone for their contributions. Every recipe I have has already been posted so I haven't been much help.
I'm still looking for a recipe for the raglan road brown bread and dipping sauce. I don't think the sauce on page 3 is for the bread - it looks like the marinade and sauce for their ribs. The one for the bread is guiness and olive oil based. If anyone has them, I'd appreciate it a lot!
GB
This is a great thread. Thanks to everyone for their contributions. Every recipe I have has already been posted so I haven't been much help.
I'm still looking for a recipe for the raglan road brown bread and dipping sauce. I don't think the sauce on page 3 is for the bread - it looks like the marinade and sauce for their ribs. The one for the bread is guiness and olive oil based. If anyone has them, I'd appreciate it a lot!
GB
FormrCastMbr
DIS Veteran
- Joined
- Jun 14, 2006
I have the recipe posted on another thread...will get the link and add it in a few...!
Here it is:
Irish Brown Bread
from the 2007 F&W Cookbook
***I think this is the one they also serve at Raglan Road
2 cups whole wheat flour
2 cups all purpose flour
1/2 cup quick cooking (not instant) Irish Oatmeal
1 tbs oats for top of bread
1/4 cup wheat or oat bran
1 tsp baking soda
1 1/2 tsp salt
2 tbs dark brown sugar
1/2 canola oil****
2 cups buttermilk
Preheat oven to 400.
butter loaf pan.
In a large bowl mix dry ingredients thoroughly and make a well in the middle.
Mix butter milk and oil and stir into dry ingredients with a wooded spoon.
Knead gently until smooth.
Spoon batter into pan and with the back of a spoon make a small well in the center of the batter. sprinkle remaining oats in the well.
Bake for 50 -55 minutes or until a toothpick comes out dry.
Cool on a rack.
Serve with butter, cheese or a dipping sauce.
**** This s/b 1/2 cup canola oil.
Raglan Road Dipping Sauce
The waiter gave me this recipe...
Mix equal amounts of Guiness and packed Light Brown Sugar in a sauce pan. Cook over low heat until it becomes syrupy.
ETA: I just cut the end off the bread and drizzled it with the dipping sauce...it came out yummy! Its a pretty dense bread...so good!
TheGoofyMama
I've been to WDW too many times to count, I've als
- Joined
- Jan 18, 2008
Another great one! Can't wait to try this!
Thanks so much for all the new recipes!
Your very welcome, I hope you like them
TheGoofyMama
I've been to WDW too many times to count, I've als
- Joined
- Jan 18, 2008
Berbere Braised Lamb Shank
Jiko The Cooking Place, Disney's Animal Kingdom Lodge
Chef Anette Grecchi-Gray
Yield: 6 servings
1/2cup olive oil
6 Lamb Shanks, 18 to 22 oz. Each
1 Tablespoon Kosher salt
1/2 Tablespoon fresh ground black pepper
1 Spanish onion, chopped
12 Roma tomatoes, quartered
15 garlic cloves, halved
2 Tablespoons all-purpose flour
3 quarts water
Berbere Marinade (see recipe below)
In a roasting or sauté pan, heat the olive oil until hot and smoky. Season
the lamb shanks with Kosher salt and black pepper. Sear the lamb shanks in
the hot oil until they are browned all over. Remove shanks from the roasting
pan and place them on a tray lined with parchment paper, baking paper, or
tin foil.
In the same roasting pan, with a bit of fresh olive oil, sauté the onions,
tomatoes, and garlic cloves. Toss in the all-purpose flour, mix well and
make sure all the flour is cooked. Add the water and bring to a quick boil.
Preheat the oven to 350 degrees. Baste the seared lamb shanks with the
Berbere marinade and place them in another roasting pan. Pour the cooking
liquid with the vegetables and remaining Berbere marinade over the shanks
and cover the pan with foil. Cook in the oven for 1 hour. Remove the foil
and put the pan back in the oven for another 30 minutes. When done, remove
the shanks from the liquid and place on a plate. Reserve until ready to
serve. Take the sauce and the vegetables in the roasting pan and blend until
smooth with a blender or stick-type blender. Adjust seasoning if necessary.
When ready to serve, place hot lamb shanks on the plate and pour the Berbere
sauce on top.
Note: This recipe is for 18 to 22 ounce lamb shanks. If unable to find this
size, you may use smaller fore hind shanks and count two per person; cooking
time will be reduced to half.
Berbere Marinade
Yield: 12 servings
1/2 cup ginger, finely chopped
1/4 cup garlic cloves, finely chopped
1/2 cup cilantro, finely chopped
1/4 cup jalapeno pepper, finely chopped
1/2 cup canola oil
1/4 cup tomato paste
1/4 cup red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon Kosher salt
1 dash fresh ground black pepper
In a blender, combine the chopped ginger, garlic, cilantro, and jalapeno
pepper and pulse with the canola oil. Add the tomato paste and slowly add
the red wine vinegar while pulsing the blender. Lastly, add the spices and
adjust seasoning to taste.
Note: Marinade can be kept in refrigerated for up to one month and can be
prepared with any type of chili, depending on your preference.
Jiko The Cooking Place, Disney's Animal Kingdom Lodge
Chef Anette Grecchi-Gray
Yield: 6 servings
1/2cup olive oil
6 Lamb Shanks, 18 to 22 oz. Each
1 Tablespoon Kosher salt
1/2 Tablespoon fresh ground black pepper
1 Spanish onion, chopped
12 Roma tomatoes, quartered
15 garlic cloves, halved
2 Tablespoons all-purpose flour
3 quarts water
Berbere Marinade (see recipe below)
In a roasting or sauté pan, heat the olive oil until hot and smoky. Season
the lamb shanks with Kosher salt and black pepper. Sear the lamb shanks in
the hot oil until they are browned all over. Remove shanks from the roasting
pan and place them on a tray lined with parchment paper, baking paper, or
tin foil.
In the same roasting pan, with a bit of fresh olive oil, sauté the onions,
tomatoes, and garlic cloves. Toss in the all-purpose flour, mix well and
make sure all the flour is cooked. Add the water and bring to a quick boil.
Preheat the oven to 350 degrees. Baste the seared lamb shanks with the
Berbere marinade and place them in another roasting pan. Pour the cooking
liquid with the vegetables and remaining Berbere marinade over the shanks
and cover the pan with foil. Cook in the oven for 1 hour. Remove the foil
and put the pan back in the oven for another 30 minutes. When done, remove
the shanks from the liquid and place on a plate. Reserve until ready to
serve. Take the sauce and the vegetables in the roasting pan and blend until
smooth with a blender or stick-type blender. Adjust seasoning if necessary.
When ready to serve, place hot lamb shanks on the plate and pour the Berbere
sauce on top.
Note: This recipe is for 18 to 22 ounce lamb shanks. If unable to find this
size, you may use smaller fore hind shanks and count two per person; cooking
time will be reduced to half.
Berbere Marinade
Yield: 12 servings
1/2 cup ginger, finely chopped
1/4 cup garlic cloves, finely chopped
1/2 cup cilantro, finely chopped
1/4 cup jalapeno pepper, finely chopped
1/2 cup canola oil
1/4 cup tomato paste
1/4 cup red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon Kosher salt
1 dash fresh ground black pepper
In a blender, combine the chopped ginger, garlic, cilantro, and jalapeno
pepper and pulse with the canola oil. Add the tomato paste and slowly add
the red wine vinegar while pulsing the blender. Lastly, add the spices and
adjust seasoning to taste.
Note: Marinade can be kept in refrigerated for up to one month and can be
prepared with any type of chili, depending on your preference.
Last edited by a moderator:
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
Typhoon Tilly
Lets Go Slurpin', Typhoon Lagoon
1/2 ounce of Blue Curacao
1/2 ounce Melon Liquor
1/2 ounce of Banana Liquor
1 ounce of Malibu Coconut Rum
4 ounces of Pina Colada Mix
Mix all ingredients in a blender and Enjoy!
Many thanks to Mary Jo Pace, Typhoon Lagoon. Restaurant Guest Service Manager for sharing.
Lets Go Slurpin', Typhoon Lagoon
1/2 ounce of Blue Curacao
1/2 ounce Melon Liquor
1/2 ounce of Banana Liquor
1 ounce of Malibu Coconut Rum
4 ounces of Pina Colada Mix
Mix all ingredients in a blender and Enjoy!
Many thanks to Mary Jo Pace, Typhoon Lagoon. Restaurant Guest Service Manager for sharing.
TheGoofyMama
I've been to WDW too many times to count, I've als
- Joined
- Jan 18, 2008
Hot Chocolate Souffle
Roy's Restaurant's
Yield: 4 (3-inch) cakes.
6 tablespoons unsalted butter
4 ounces semi-sweet chocolate
3/4 cup sugar
13/4 tablespoons cornstarch
2 whole eggs
2 egg yolks
1. In pan on low heat, melt butter and chocolate. In mixing bowl, combine
sugar and cornstarch. In separate bowl, whisk eggs and yolks. Add
melted-chocolate mixture to sugar mixture and combine thoroughly with whisk.
Stir in eggs and whisk just until smooth. Remove and place in clean
container. Cover with plastic wrap and press down to prevent skin from
forming. Refrigerate 3-4 hours or overnight (must be well-chilled).
2. Heat oven to 400 F. Line 4 metal rings (about 23/4 inches across and 2
inches high) with greased parchment paper. Line baking sheet with parchment
paper and set molds on sheet. Scoop mixture into molds so they are
two-thirds full, and make sure molds are not leaking.
3. Bake on top oven rack 20 minutes. Remove baking sheet from oven, and,
while holding each mold with tongs, slide metal spatula underneath,
carefully lift, and transfer to serving plate. Gently lift off mold and
remove parchment paper. Serve immediately.
Recipe notes: Refrigerating dough overnight firms it so it doesn't leak out
of molds. Serve with berry sauce or dust with powdered sugar.
Roy's Restaurant's
Yield: 4 (3-inch) cakes.
6 tablespoons unsalted butter
4 ounces semi-sweet chocolate
3/4 cup sugar
13/4 tablespoons cornstarch
2 whole eggs
2 egg yolks
1. In pan on low heat, melt butter and chocolate. In mixing bowl, combine
sugar and cornstarch. In separate bowl, whisk eggs and yolks. Add
melted-chocolate mixture to sugar mixture and combine thoroughly with whisk.
Stir in eggs and whisk just until smooth. Remove and place in clean
container. Cover with plastic wrap and press down to prevent skin from
forming. Refrigerate 3-4 hours or overnight (must be well-chilled).
2. Heat oven to 400 F. Line 4 metal rings (about 23/4 inches across and 2
inches high) with greased parchment paper. Line baking sheet with parchment
paper and set molds on sheet. Scoop mixture into molds so they are
two-thirds full, and make sure molds are not leaking.
3. Bake on top oven rack 20 minutes. Remove baking sheet from oven, and,
while holding each mold with tongs, slide metal spatula underneath,
carefully lift, and transfer to serving plate. Gently lift off mold and
remove parchment paper. Serve immediately.
Recipe notes: Refrigerating dough overnight firms it so it doesn't leak out
of molds. Serve with berry sauce or dust with powdered sugar.
Last edited by a moderator:
TheGoofyMama
I've been to WDW too many times to count, I've als
- Joined
- Jan 18, 2008
Blueberry Cheese Buckle
Cinderella's Royal Table
Magic Kingdom
YIELD: 1 Dozen
Muffins
3/4 stick (6 Tbl) Unsalted Butter
3/4 cup Granulated sugar
1 ea. + 1 yolk Eggs
1/3 cup Milk, whole
1 1/2 cup All purpose Flour
1 1/2 tsp. Baking Powder
3/4 tsp Vanilla
3/4 tsp Salt
2 cups Fresh Blueberries
1 1/2 cups Cream Cheese, whipped
Topping
3 Tbl. Unsalted Butter
1/2 cup Flour
3 1/2 Tbl. Sugar
1/4 tsp Cinnamon
METHOD:
Batter - Melt butter. Whisk in milk, eggs and vanilla. Mix all dry
ingredients together, then add milk mixture and stir until combined.
Don't over mix. Gently fold in blueberries. Divide batter among
muffin pans. Insert I tsp of cream cheese into the center of the
batter.
Topping -- Rub together all ingredients until crumbly. Sprinkle over
batter.
Bake in a preheated 375 degree oven for 18 - 20 minutes, or until a
toothpick comes out clean. Cool in pans for 15 - 20 minutes then
carefully remove from cups. Serve warm with lemon ice cream.
Cinderella's Royal Table
Magic Kingdom
YIELD: 1 Dozen
Muffins
3/4 stick (6 Tbl) Unsalted Butter
3/4 cup Granulated sugar
1 ea. + 1 yolk Eggs
1/3 cup Milk, whole
1 1/2 cup All purpose Flour
1 1/2 tsp. Baking Powder
3/4 tsp Vanilla
3/4 tsp Salt
2 cups Fresh Blueberries
1 1/2 cups Cream Cheese, whipped
Topping
3 Tbl. Unsalted Butter
1/2 cup Flour
3 1/2 Tbl. Sugar
1/4 tsp Cinnamon
METHOD:
Batter - Melt butter. Whisk in milk, eggs and vanilla. Mix all dry
ingredients together, then add milk mixture and stir until combined.
Don't over mix. Gently fold in blueberries. Divide batter among
muffin pans. Insert I tsp of cream cheese into the center of the
batter.
Topping -- Rub together all ingredients until crumbly. Sprinkle over
batter.
Bake in a preheated 375 degree oven for 18 - 20 minutes, or until a
toothpick comes out clean. Cool in pans for 15 - 20 minutes then
carefully remove from cups. Serve warm with lemon ice cream.
Last edited by a moderator:
TheGoofyMama
I've been to WDW too many times to count, I've als
- Joined
- Jan 18, 2008
Blue Bayou Pork Loin
This recipe was given out by Blue Bayou chefs.
Ingredients:
Pork Loin 5 lb
Jerk Seasoning 1.5 oz
Preheat oven to 350F degrees. Rub jerk seasoning all over pork loin. Place
loin in oven. Roast for about one hour and ten minutes or until internal
temperature reaches 155 degrees Fahrenheit. After done, let pork loin rest
in a warm place for five minutes.
Root-Beer Spiced Apples
Granny Smith Apples 4 large
Brown Sugar 6 oz
Cinnamon 2 tbs.
Cornstarch 1.5 tsp.
Root Beer (soda) 2.5 cups
Nutmeg 1 tsp.
Ground Cloves 1/8 tsp.
Water (cold) 1-1/2 tsp.
Core, peel and cut apples into four wedges. Cut four slices per wedge.
Combine root-beer, nutmeg, cinnamon, and ground cloves in a sauce pan. Bring
to a boil and stir frequently. Separately, in a bowl, mix cornstarch with a
little water to make a thin paste. When mix starts boiling, add cornstarch
and mix well. Add apples and bring to a boil. Reduce heat and let it simmer
for ten minutes, stirring frequently. (These apples are served partially
over the pork loin on the plate)
This recipe was given out by Blue Bayou chefs.
Ingredients:
Pork Loin 5 lb
Jerk Seasoning 1.5 oz
Preheat oven to 350F degrees. Rub jerk seasoning all over pork loin. Place
loin in oven. Roast for about one hour and ten minutes or until internal
temperature reaches 155 degrees Fahrenheit. After done, let pork loin rest
in a warm place for five minutes.
Root-Beer Spiced Apples
Granny Smith Apples 4 large
Brown Sugar 6 oz
Cinnamon 2 tbs.
Cornstarch 1.5 tsp.
Root Beer (soda) 2.5 cups
Nutmeg 1 tsp.
Ground Cloves 1/8 tsp.
Water (cold) 1-1/2 tsp.
Core, peel and cut apples into four wedges. Cut four slices per wedge.
Combine root-beer, nutmeg, cinnamon, and ground cloves in a sauce pan. Bring
to a boil and stir frequently. Separately, in a bowl, mix cornstarch with a
little water to make a thin paste. When mix starts boiling, add cornstarch
and mix well. Add apples and bring to a boil. Reduce heat and let it simmer
for ten minutes, stirring frequently. (These apples are served partially
over the pork loin on the plate)
Last edited by a moderator:
GazerBeam
This isn't part of the ride, folks.
- Joined
- Apr 28, 2006
I have the recipe posted on another thread...will get the link and add it in a few...!
Here it is:
Irish Brown Bread
from the 2007 F&W Cookbook
Thanks much for this! I'll have to celebrate st. patrick's day a couple weeks late!
GB
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
Chocolate Cookie Mousse
Cape May Cafe, Disney's Beach Club from Cooking With Mickey and the Chefs of WDW (2004)
Yield: 6 servings
6 chocolate sandwich cookies with creme filling
2/3 cup (5.5 oz) white chocolate
1 cup heavy whipping cream
1/2 teaspoon granulated gelatin
3 egg yolks
1. Crumble purchased cookies into fine pieces in a food processor.
2. Melt white chocolate in top of double boiler over hot water. When melted, remove from heat.
3. With a heavy cream until medium-firm peaks form.
4. Pour 1/4 of the whipped heavy cream into a saucepan and sprinkle in the gelatin. Let sit for about 3 minutes, until the gelatin softens and swells.
5. Heat gelatin over low heat, stirring constantly, until gelatin is dissolved. Remove from heat and gently blend in egg yolks.
6. Add melted chocolate, stirring fast to avoid lumps.
7. Fold the remaining whipped heavy cream and cookies together, then fold into white chocolate mixture. Pour into serving bowls (champagne glasses are wine glasses work well).
8. Refrigerate for two hours before serving.
Cape May Cafe, Disney's Beach Club from Cooking With Mickey and the Chefs of WDW (2004)
Yield: 6 servings
6 chocolate sandwich cookies with creme filling
2/3 cup (5.5 oz) white chocolate
1 cup heavy whipping cream
1/2 teaspoon granulated gelatin
3 egg yolks
1. Crumble purchased cookies into fine pieces in a food processor.
2. Melt white chocolate in top of double boiler over hot water. When melted, remove from heat.
3. With a heavy cream until medium-firm peaks form.
4. Pour 1/4 of the whipped heavy cream into a saucepan and sprinkle in the gelatin. Let sit for about 3 minutes, until the gelatin softens and swells.
5. Heat gelatin over low heat, stirring constantly, until gelatin is dissolved. Remove from heat and gently blend in egg yolks.
6. Add melted chocolate, stirring fast to avoid lumps.
7. Fold the remaining whipped heavy cream and cookies together, then fold into white chocolate mixture. Pour into serving bowls (champagne glasses are wine glasses work well).
8. Refrigerate for two hours before serving.
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