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

[disneyloveNY]

Does anyone have the recipe for Narcoossee's scalloped potatoes. I have not been able to find them here.
Thanks

 

[Tatania]

Great news!!!!! Glad nothing was wrong, hope she knows were getting moved!

*Happy Dance*!! Hope she lets us know how she's doing.

 

[Tatania]

Liberty Tree Tavern
Lake Buena Vista, Florida

Griddled Pound Cake with Pecan Caramel Sauce

WOW - this was the single most requesed recipe and it hopefully makes these 4 people very happy!

I'll be trying it as well.

I would love the Griddled Poundcake dessert from Liberty Tree anyone have that one????

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

LTT: Butter Griddled Pound Cake - I was wondering if anyone has this recipe? Also, pics of this dessert?
TIA!

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

 

[Tatania]

Does anyone have the recipe for Narcoossee's scalloped potatoes. I have not been able to find them here.
Thanks

You're the second request for this recipe so I'll give my contact there a shout.

Does anyone have the recipe for the unbelievable Baileys and Jack Daniels Mousse with chocolate ganache topping? We had this last week at the Coral Reef Restaurant and it is unbelievable.

Another delicious sounding dessert, with thanks to the Coral Reef.

Bailey’s and Jack Daniels’s Mousse
The Coral Reef Restaurant, Epcot

Ingredients for Bailey’s Mousse
1 pound white chocolate
5 each of egg yolks
1/8 cup Bailey’s (liquor)
1/4 cup gelatin
1 cup heavy cream

Method of Preparation

1. Cream egg yolks.
2. Whip heavy cream (not too stiff).
3. Melt chocolate in double boiler.
4. Dissolve gelatin in boiling hot water, add to chocolate.
5. Add Bailey’s to chocolate, blend well; add yolks and fold in.
6. Fold whipped cream into chocolate.
7. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.

Ingredients for Jack Daniels Mousse
1 pound dark chocolate
5 each egg yolk
1/8 cup Jack Daniels (liquor)
¼ cup gelatin
1 cup heavy cream

Method of Preparation

1. Cream egg yolks.
2. Whip heavy cream (not too stiff).
3. Melt chocolate in double boiler.
4. Dissolve gelatin in boiling hot water, add to chocolate.
5. Add Bailey’s to chocolate, blend well; add yolks and fold in.
6. Fold whipped cream into chocolate.
7. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.

Preparation for each dessert plate
4 ounces of Bailey’s mousse
4 ounces of Jack Daniel’s mousse
1 each cigarette décor
Fresh blueberry
Raspberry sauce (raspberry jam with water to make sauce depending on thickness you prefer

1. Place the Bailey’s mousse on one side of place.
2. Place the Jack Daniel’s mouse on the other side.

 

[TheGoofyMama]

You're the second request for this recipe so I'll give my contact there a shout.




Another delicious sounding dessert, with thanks to the Coral Reef.

Bailey’s and Jack Daniels’s Mousse
The Coral Reef Restaurant, Epcot

Ingredients for Bailey’s Mousse
1 pound white chocolate
5 each of egg yolks
1/8 cup Bailey’s (liquor)
1/4 cup gelatin
1 cup heavy cream

Method of Preparation

1. Cream egg yolks.
2. Whip heavy cream (not too stiff).
3. Melt chocolate in double boiler.
4. Dissolve gelatin in boiling hot water, add to chocolate.
5. Add Bailey’s to chocolate, blend well; add yolks and fold in.
6. Fold whipped cream into chocolate.
7. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.

Ingredients for Jack Daniels Mousse
1 pound dark chocolate
5 each egg yolk
1/8 cup Jack Daniels (liquor)
¼ cup gelatin
1 cup heavy cream

Method of Preparation

1. Cream egg yolks.
2. Whip heavy cream (not too stiff).
3. Melt chocolate in double boiler.
4. Dissolve gelatin in boiling hot water, add to chocolate.
5. Add Bailey’s to chocolate, blend well; add yolks and fold in.
6. Fold whipped cream into chocolate.
7. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.

Preparation for each dessert plate
4 ounces of Bailey’s mousse
4 ounces of Jack Daniel’s mousse
1 each cigarette décor
Fresh blueberry
Raspberry sauce (raspberry jam with water to make sauce depending on thickness you prefer

1. Place the Bailey’s mousse on one side of place.
2. Place the Jack Daniel’s mouse on the other side.

Nice picture!

 

[TheGoofyMama]

Does anyone have the recipe for Narcoossee's scalloped potatoes. I have not been able to find them here.
Thanks

I don't have that one *but* you can visit this site and request it.

https://secure.disney.go.com/wdw/contact/contactUs

Good Luck!

 

[TheGoofyMama]

Does anyone have the Chef's email address for the Concourse Steak House? I'd like to make a couple of requests before they close it for good.
You can PM me with it.

TIA

 

[TheGoofyMama]

* Exported from MasterCook *

Manila Mango Bu Ding

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Mangoes in Syrup -- (14 oz.)
2 pieces Stem of preserved Ginger (chopped)
1 cup Double Heavy Cream
4 TSP Powdered Gelatin
2 TSP Hot Water
2 Egg Whites
1 1/2 TSP Light Brown Sugar
Stem Preserved Ginger and Lime Zest to decorate.

Drain the mangoes, reserving the syrup. Blend the mango pieces and ginger in a food processor or blender for 30 seconds, or until smooth. Measure the puree and make 11/4 cups with the reserved mango syrup. In a separate bowl, whip the cream until it forms soft peaks. Fold the mango mixture into the cream until well combined. Dissolve the gelatin in the hot water and leave to cool slightly. Pour the gelatin into the mango mixture in a steady stream, stirring. Leave to cool in the refrigerator for 30 minutes until almost set. Beat the egg whites in a clean bowl until they form white peaks, then beat in sugar. Gently fold the egg whites into the mango mixture with a metal spoon. Spoon the mousse into individual serving dishes, decorate with stem preserved ginger and lime zest.

Cook's Tip: The gelatin must be stirred into the mango mixture in a gentle, steady stream to prevent it from setting in lumps when it comes into contact with the cold mixture.


Description:
"Epcot Food and Wine Festival, Phillipines"
Source:
"The Swan and Dolphin Resort"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 13 Calories; 0g Fat (0.0% calories from fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 0 Lean Meat; 0 Other Carbohydrates.

NOTES : Yields 4 to 6 servings

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

 

[piratesmate]

Anyone know how to make Le Cellier Pretzel Bread?

What about the cinnamon rolls at main street bakery?

I don't have the official WDW recipe, but I found this one a few years ago. I failed, however, to note its source. HTH!

CHEDDAR CHEESE PRETZEL BREAD
similar to that found at Le Cellier, Canada Pavilion, EPCOT

Makes 1 loaf (20 servings)

This giant twist is for those who are fans of soft pretzels. Rather than shaping the dough into individual portions, it is rolled in a thick rope and formed into one oversized knot. Slice and serve with sausages and a good cold beer.

½ c chopped onion
1 Tbl butter or margarine
4-5 c all-purpose flour
1 pkg active dry yeast
1 egg
2 c shredded sharp cheddar cheese (8 ounces)
1¼ c warm water (120°-130°)
1 Tbl sugar
1½ tsp dried Italian seasoning, crushed
½ tsp salt
1 slightly beaten egg white
1 Tbl water
1 tsp coarse salt (optional)

In a small skillet cook onion in hot butter or margarine till tender but not brown, about 7 minutes. Set aside to cool slightly.

In a large mixing bowl stir together 1½ cups of the flour and the yeast. Add cooked onion, egg, cheese, 1¼ cups warm water, sugar, Italian seasoning, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1-1¼ hours). Punch dough down. Turn out onto a lightly floured surface and let rest for 10 minutes.

Lightly grease a baking sheet. Roll dough into a 48-inch-long rope. On the baking sheet form the rope into a large pretzel shape by crossing one end over the other to form a circle, overlapping about 12 inches from each end. Take one end in each hand and twist once at the point where the dough overlaps. Lift each end across to the edge of the circle opposite. Moisten the ends and tuck underneath; press to seal. Cover and let rise in a warm place till nearly double (about 45 minutes). Stir together egg white and 1 tablespoon water; brush onto bread. If desired, sprinkle lightly with coarse salt.

Bake in a preheated 375 degrees F oven for 40-45 minutes, or till bread is golden brown and sounds hollow when tapped. If necessary, cover loosely with foil the last 20 minutes of baking to prevent overbrowning. Remove from pan; cool completely on a wire rack.

 

[piratesmate]

Although it doesn't look as nice as the one at the top of this thread, there is a new, updated index over on the Cooking board at: http://www.disboards.com/showthread.php?t=1777635

I'm still working on it so the formatting will come. The thread there is locked so that this thread will remain the home of the recipes. Things will continue as they have been, just at its new home.

If possible, when you post or request recipes please note the following:
- recipe source
- location served
- type of food [so I don't put entrees in with desserts ]

Thanks!

 

[greeneeyes]

Originally Posted by allisonswonderland View Post
Anyone know how to make Le Cellier Pretzel Bread?

What about the cinnamon rolls at main street bakery?

The pretzel bread served at WDW is a commercial product that is made by a Canadian company and all they do is bake it off at the restaurants. It is not available here in the states.

 

[piratesmate]

Thanks for the info, greeneyes. Now I can just make a note that we'll have to "make do" with a substitute.

 

[TheGoofyMama]

* Exported from MasterCook *

Cinnamon Rolls Version 1

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
1 Package Active Dry Yeast
1/4 Cup Warm Water
2 Large Eggs
1/3 Cup Sugar
1/3 Cup Nonfat Dry Milk
1/3 Cup Shortening
2 Teaspoons Salt
3 Cups Bread Flour
2 Cups Pastry Flour
3/4 Cup Water

Combine yeast and warm water and let stand until yeast is dissolved, about 5 minutes.

Put remaining ingredients in a large mixing bowl, add yeast and, using an electric mixer with a bread hook, blend on low speed. Then beat for 5 minutes on medium speed. Turn out on floured surface, cover, and let stand 1 hour in a warm place. Meanwhile, prepare cinnamon sugar and streusel topping.

Cinnamon Sugar:
2 tsp cinnamon
1/2 tsp unsweetened cocoa powder
1/4 cup sugar
1/2 tsp vegetable oil
1 cup plump raisins
Combine all ingredients except raisins and blend well.

Streusel Topping:
1/4 cup sugar
1/4 cup
softened butter
1/4 tsp cinnamon
3/4 cup all-purpose flour
With a pastry blender mix together all ingredients to form a crumb mixture.

To make rolls:
With a floured rolling pin, roll dough into a 20x10 inch rectangle. Spread with cinnamon sugar mixture and sprinkle with raisins. Roll up starting on the long side to form a tube. Pinch edge into roll to seal. With a bread knife cut into 24 3/4-inch slices. Place in well greased 2 1/4 or 2 3/4 inch (top measure) muffin pans. Sprinkle with streusel topping. Let rise in a warm place until double in bulk. Bake at 350 degrees for 15 minutes. Remove from pans at once.
NOTE: Rolls may be frozen and reheated.

Description:
"Walt Disney World"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3643 Calories; 86g Fat (21.4% calories from fat); 103g Protein; 605g Carbohydrate; 3g Dietary Fiber; 432mg Cholesterol; 4645mg Sodium. Exchanges: 20 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Non-Fat Milk; 14 1/2 Fat; 4 1/2 Other Carbohydrates.


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


* Exported from MasterCook *

Cinnamon Rolls Version 2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup warm water
2 packages yeast
2 tablespoons sugar
1 package instant vanilla pudding -- (3 1/2 ounce)
2 cups milk
1/2 cup unsalted butter -- melted
2 large eggs -- beaten
1 teaspoon salt
8 cups all-purpose flour
1 cup unsalted butter -- melted
2 cups brown sugar
2 tablespoons cinnamon

In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set
aside.

In large bowl, mix pudding according to package instructions with milk. To
this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast
mixture and blend well. Gradually add flour and knead until smooth. Place in
a very large greased bowl. Cover and let rise in a warm place until double
in size. Punch down and let rise again for second time.

Roll dough on a very large floured surface. Dough should roll out to a long
rectangle, about 34 x 21 inches in size. Take the 1 cup of melted butter and
spread over entire dough surface, using a pastry brush.

In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top
of buttered dough. Roll dough up like a jelly roll.

Measure dough every 2 inches and cut with a knife. Take each roll into the
palm of your hand and gently pack the roll (this keeps it from coming apart
during baking).

Place each roll in a buttered baking pan and allow to rise in a warm place
for about 20 minutes. Bake in a preheated 350ª oven until golden brown in
color, about 15-20 minutes. Frost rolls while still warm.

Cream Cheese Frosting
1 8-ounce package cream cheese, softened (room temperature)
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
3 cups powdered sugar
2 tablespoon milk

In mixing bowl, combine all ingredients and mix until smooth. Spread on the
very warm rolls.
Note: Got very good online review. They are not exactly like in WDW but it's a very good recipe. The full recipe makes 18 saucer sized buns.

Description:
"Main Street Bakery, Magic Kingdom"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 7791 Calories; 313g Fat (36.0% calories from fat); 141g Protein; 1110g Carbohydrate; 38g Dietary Fiber; 1235mg Cholesterol; 2696mg Sodium. Exchanges: 51 Grain(Starch); 2 Lean Meat; 2 Non-Fat Milk; 59 Fat; 20 Other Carbohydrates.


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

 

[piratesmate]

Boma wasn't serving the Peanut Butter Rice when I was there, so I don't know anything about the sauce that keeps getting mentioned. I just noticed that someone called it a "Peanut Sauce". I have these two recipes from old F&W Festivals that someone might try to see if they're even close.

PEANUT SAUCE
Food & Wine Festival 2000 - Southeast Asia
4 oz peanut butter
1 oz peanuts, coarsely ground
1 oz vinegar
1 oz sugar
½ oz chili oil
1 oz coconut milk
to taste salt and pepper
6-8 oz water
Mix all ingredients together and cook until boiling. Serve with Chicken Satay.

Chicken Satay
Food & Wine Festival 2000 - Southeast Asia
Yields 4 to 6 servings

1 lb. Chicken thigh meat (cut into small thin cubes)
1 oz. Coriander Powder
1 oz. Tumeric Powder
2 oz. Sugar
2 Cups Chicken Stock
2 oz. Vegetable Oil
1 oz. White Vinegar
To Taste Salt & Pepper

Marinate chicken thigh overnight with all of the marinating ingredients. Skewer chicken thigh and grill it until cooked. Serve Satay Chicken with Peanut Sauce and cucumber wedges.

Chicken Sha Cha with Peanut Sauce - The formatting on this one is odd.
China, F&W Festival 2002

1 pound chicken thigh meat
1.3 oz sha cha sauce
0.4 oz smashed garlic
0.5 oz soy sauce
0.15 oz chicken base
0.15 oz sugar
0.05 oz pepper
0.4 oz sesame oil
0.5 eggs Just a half egg, huh?

Cut chicken into small thin cubes. Marinate chicken thigh overnight with all the marinating ingredients. Skewer chicken thigh and grill it until cooked.

Peanut Sauce
1.3 oz sha cha sauce
0.4 oz smashed garlic
0.05 oz sugar
0.5 oz sesame oil
0.15 oz corn starch
0.05 oz chicken base
0.4 oz cooking wine
1.9 ounces soy sauce
1 Tbl water
1 tsp smashed peanut

Mix all the ingredients together and cook until boiling. Serve chicken with peanut sauce and cucumber wedges.

 

[Tatania]

Boma wasn't serving the Peanut Butter Rice when I was there, so I don't know anything about the sauce that keeps getting mentioned. I just noticed that someone called it a "Peanut Sauce". I have these two recipes from old F&W Festivals that someone might try to see if they're even close.

I had added the Peanut Rice recipe from Boma way back in January but I see that the wrong page got listed on the index. The request is listed instead of the recipe. If you could please change it too - Peanut Butter Rice - page 65 (post 967).

*edit* I didn't check your Cha Sha recipe but it seems to be served every single year at the F & E festival, LOL. Anyway, I made it for a big retirement part and it was fabulous. One of the best dishes of the event.

 

[Tatania]

I would absolutely love the recipe for the Mac & Cheese at Wolfgang Puck Express in the Marketplace!!! Soooooooooooo good!!!!!

Four Cheese Macaroni
Wolfgang Puck Express, Downtown Disney

2 cups macaroni
1 cup chicken stock or water
1 cup heavy cream
1 1/2 cups shredder mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
2 tablespoons butter
1/2 teaspoon salt and pepper
Pinch of cayenne pepper

Place pasta and liquids into rice cooker.
Close lid and press cook.
When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. Stays terrific for hours. At the restaurant they bake it before serving.

 

[Pumbaa_]

Welcome to your new home! I know this is the right place for this great thread.

A permanent redirect has been left on the thread. And a link from the populare threads board will continue to direct folks to this thread.

Thank you to all the great posters and the mods here on the cooking board. Thank you all!

 

[piratesmate]

I know someone has already posted a "tastes like" recipe for Beaver Tails, but I thought I'd post the one I picked up a number of years ago. I don't remember just where I got it, as I didn't note sources back then...sorry. Oh - and the notes given were from the person who sent this to me. I've never tried this one.

Beaver Tails (Fake)
from Canada in EPCOT

Dough:
½ c warm water
5 tsp dry yeast
pinch sugar
1 c warm milk
1/3 c sugar
1½ tsp salt
1 tsp vanilla
2 eggs
1/3 c oil
4¼ - 5 c unbleached all-purpose flour
oil for frying
granulated sugar for dusting
cinnamon

In a large mixing bowl, stir together the yeast, warm water and pinch of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve.

Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough. Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point). Let rise in a covered, lightly greased bowl, about 30-40 minutes. Gently deflate dough, (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding).

Pinch off a golf ball sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.

Heat about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385 F. I toss in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.

Add the beaver tails to the hot oil, about 1-2 at a time. BUT.....before you do, stretch the ovals into a tail - thinning them out and enlarging them as you do.

Turn once to fry until the undersides are deep brown. Lift beaver tails out with tongs and drain on paper towels (I use newsprint).

Fill a large bowl with a few cups of white sugar. Toss beaver tails in sugar (with a little cinnamon if you wish) and shake off excess.

This recipe makes many Beaver tails. They are also delicious with a smear of jam or apple pie filling.

 

[iluvdisney]

Looking for the recipe for Seared Marinated Tofu served at Disney Studios Sci Fi Diner - have looked everywhere and even emailed WDW for it - anyone know the secret?

 

[greeneeyes]

Welcome to your new home! I know this is the right place for this great thread.

A permanent redirect has been left on the thread. And a link from the populare threads board will continue to direct folks to this thread.

Thank you to all the great posters and the mods here on the cooking board. Thank you all!

I was worried that I wouldn't be able to find this, but I clicked my old link and here it is!