What Disney Recipes have you tried?

[buckeyebill1995]

I've made the cheddar cheese soup from Le Cellier (not as good as theirs but still tasty), the maple glazed salmon from Le Cellier (very yummy and easy!), the maple creme brulee from Le Cellier (came out gross!), the guiness stew from Rose and Crown (awesome), Goofy's Lasagna from Crystal Palace (very good), oh, and the shiraz glazed lamb chops from Australia F&WF, which was absolutely inedible! Also the S'mores from 50s PrimeTime Cafe, which are good in the winter when we can't make the real thing.

Excuse me while I start searching for disney recipes for tonight...i'm starving now!

 

[Hmbldr]

I've made the cheddar cheese soup from Le Cellier (not as good as theirs but still tasty), the maple glazed salmon from Le Cellier (very yummy and easy!), the maple creme brulee from Le Cellier (came out gross!), the guiness stew from Rose and Crown (awesome), Goofy's Lasagna from Crystal Palace (very good), oh, and the shiraz glazed lamb chops from Australia F&WF, which was absolutely inedible!

Excuse me while I start searching for disney recipes for tonight...i'm starving now!

Those sound great. And great for you for attempting them all! I know the brulee is something that everyone here would enjoy. Any thoughts on what went wrong on your trial of the maple creme brulee?

 

[Hmbldr]

The Maple BBQ Glaze turned out great and we used it today. Chicken and beaf tenderloin. There were no left overs!

I also made cream cheese mashed potatoes. I didn't follow the recipe exactly, used some of my left over cassave root throw in with the potatoes and improvised the rest. They may never accept regular mashed potatoes again!

Everyone seems to rave about the grapefruit cake, althought we've never had it. I'll have to try that next maybe.

 

[buckeyebill1995]

Those sound great. And great for you for attempting them all! I know the brulee is something that everyone here would enjoy. Any thoughts on what went wrong on your trial of the maple creme brulee?

It tasted very eggy and the texture was all wrong. I've made regular creme brulee several times with no problem, so not sure what went wrong with this one. I am going to try again, though -- we LOVE it at Le Cellier!

 

[Sawx04]

Does anyone have the recipe for onion soup served at WL's Artist Point? They haven't served it in probably 6 or 7 years and I miss it.

TIA

 

[Pumbaa_]

There is an entire thread full of Disney recipes on the awesome cooking board. I am going to move this thread over there. Check out the index of Disney recipes too!

 

[Pirate's Princess]

We have made the Honey Sesame Chicken from Nine Dragons 4 times. Each time it gets a little better(and quicker to make ). The 1st time we made it, it took 3 hrs! I have learned to not use as much sesame oil as it calls for. We also made a glaze from the Yachtsman for steaks.

DD has been talking about making the cheddar cheese soup for quite some time.

The Honey Sesame Chicken is amazing! So so so good! Can't believe it's made with ketchup!

I want to try and make the french toast loaf and sweet potato pancakes...and about everything else from allears.

Yum yum!

 

[piratesmate]

Does anyone have the recipe for onion soup served at WL's Artist Point? They haven't served it in probably 6 or 7 years and I miss it.

TIA

Sadly, no one has posted the one from Artist Point in our thread: http://www.disboards.com/showthread.php?t=1575103
However, there are several from other places you might want to try:
Bistro de Paris: Soupe a L’Oignon Gratinee (Baked Onion Soup) page 105
Concourse Steakhouse: Onion Soup page 59
Lake Buena Vista Club: French Onion Soup page 73

I've quoted your request on the Recipe thread hoping that someone with one of the older Disney cookbooks might have it & just not posted it yet.

 

[piratesmate]

Does anyone have the recipe for onion soup served at WL's Artist Point? They haven't served it in probably 6 or 7 years and I miss it.

TIA

Tatania had the recipe in one of the cookbooks & posted it for you!

White Onion Soup
Artist Point (Chef Robert Adams) from Cooking with Mickey 1998
Serves 4; makes about 3 1/4 cups

1/4 cup ( 1/2 stick) butter
3 medium-sized white onions, cut into 1/4" dice
2 cups low sodium chicken broth or stock, preferably homemade
1/2 teaspoon salt, or to taste
A pinch freshly ground white pepper
1/2 cup sour cream
Snipped fresh chives or chopped fresh parsley for garnish

1. In a 4 to 5 quart Dutch oven, melt the butter over low heat. Add the onions and cook, stirring frequently, for 45 minutes; do not let the onions brown.
2. In a food processor, purée the onions until smooth.
3. Return the onions to the Dutch oven and whisk in the chicken broth, salt, and pepper.
4. Remove 2 cups of the onion mixture to a bowl and whisk in the sour cream.
5. Whisking constantly, return the sour cream mixture to the soup and heat through; do not let the soup boil.
6. Serve the soup hot, garnished with snipped fresh chives.

Cooks Note: if you prefer, toast a slice of French or Italian bread, melt some Pecorino Romano cheese on top, and sprinkle with chives and place it in the soup as a garnish.

 

[Sawx04]

Tatania had the recipe in one of the cookbooks & posted it for you!

GREAT!!! I searched the internet and DIS and cound never find it...thank you very much...you BOTH made my day.

My all time favorite memory at the WL was my first stay, about 6 months after they opened. They used to offer a 3PM tour of the lobby, smokehouse, Artist Point, and ended the tour with a trip to the roof. Later that night my wife and I ate at AP where we both enjoyed the onion soup!

Another thing I really miss is Lodge Ale (micro-brew) in Territory Lounge.

Ahhhh the memories!

 

[piratesmate]

GREAT!!! I searched the internet and DIS and cound never find it...thank you very much...you BOTH made my day.

My all time favorite memory at the WL was my first stay, about 6 months after they opened. They used to offer a 3PM tour of the lobby, smokehouse, Artist Point, and ended the tour with a trip to the roof. Later that night my wife and I ate at AP where we both enjoyed the onion soup!

Another thing I really miss is Lodge Ale (micro-brew) in Territory Lounge.

Ahhhh the memories!

I'm glad we could help!

I haven't had time to read through the whole thread yet, but hope to get to it later this week. In the meantime, here are some of the recipes we've made & liked.

Boma's Flank Steak Marinade - I've seen other versions of the recipe, but love what was sent to us right after our trip so much that I haven't tried them! LOL We use this for all kinds of steak & always grill it. Yummy!

Boma's Frunch - This is an annual part of our Christmas brunch. Again, I've seen newer versions of the recipe, but what they sent me just after our 2001 trip is great & always makes us think about our stay at AKL.

Strawberry Banana Bread from the Wilderness Lodge - Another staple of our Christmas brunch. This stuff is awesome! It's extremely moist & needs to be refrigerated if it's not all consumed the same day...like that happens often. I don't care for bananas particularly, but the addition of the strawberries really cuts the heavy taste of the banana.

 

[sanilacjack]

Great thread. you all have inspired me to try something this weekend!!
Can't wait!

Kim

 

[piratesmate]

One of our summer favorites is Boma's Durban Spiced Roast Chicken Salad. I was totally intimidated when I first saw the recipe - it seemed extremely complicated...lots of steps. But it really wasn't. And absolutely delicious! DH said it tasted just like being there & has requested just the Chili Cilantro Dressing for other salads.

We've also made Boma's Fufu recipe. (mashed white & sweet potatoes with spices) DH & DS really love these. The recipe I received from Boma, though, didn't say anything about adding any liquid to the potatoes when they were mashed and the end result was WAY too dry that way. I now add some of the liquid used when steaming the potatoes (the 1st time I'd drained it away) and they're perfect. We use them at Thanksgiving instead of candied sweet potatoes. Yum!

One recipe that we didn't care for when we tried it at home was Boma's Ginger Carrot Soup. DH had requested this, but was totally unimpressed here at home. Honestly, I think he didn't remember the name of the soup correctly that he liked so much, since he's not an American cheese fan. It was okay, but not exciting. You know?

One other recipe that disappointed was Garden Grill's Plantain Fried Catfish. The entire family loved the fish when we ate at GG & couldn't wait for the recipe! It was very plain - just ground corn flakes & plantain chips - and really didn't have the flavor we remembered from GG. I'm not sure if they left out something in what they sent to me or I think it may be more that the oil in their fryer is used for other things & picks up flavor from that. I suspect you can't get the same taste at home.

 

[annie1995]

We love the Canadian Cheddar Cheese soup from LeCellier. Yum!!! We've made it twice now

 

[kimis]

I made the Grapefruit cake from Hollywood Brown Derby and it turned out great.
I have a need though. I have looked everywhere for the
"PEAR AND ENDIVE SALAD" from Norcosses. Does anyone have it. I would totally appreciate a copy of it. Thank you so much!

 

[Olaf]

DH couldn't go with us to Disney World last year. We ate at Artist Point and fell in love with the Smoky Portobello Mushroom Soup. I made it when we came home and DH agreed it was the best mushroom soup he'd had. He is joining us this year and we have reservations at Artist Point to try out some of the other things on their menu.

We loved this soup as well, but that recipe looks extremely complicated. I'm impressed that you were able to duplicate it.

I like to make the mashed potatoes http://www.recipelink.com/mf/31/15482 from Chef Mickey's--easy and yummy.

Just got back from Disneyland and purchased the book, Delicious Disney by Pam Brandon and it's chock full of great recipes. http://www.disney-marketplace.com/servlet/the-1200/Delicious-Disney-by-Pam/Detail

 

[piratesmate]

<snip>
I have a need though. I have looked everywhere for the "PEAR AND ENDIVE SALAD" from Norcosses. Does anyone have it. I would totally appreciate a copy of it. Thank you so much!

I'm adding this to the "recipe exchange" thread since we keep a list of requests. Sadly, this recipe has not already been posted.

This is a link to our index: http://www.disboards.com/showthread.php?t=1777635 The list of requests in in post #5 and in post #4 are some helpful tips & links for requesting recipes.

This is a link to the actual recipe exchange thread: http://www.disboards.com/showthread.php?p=25502356#post25502356

I hope some of you will share over there!

 

[Tatania]

I primarily make Disney recipes and post my reviews and suggestions on the Disney recipe exchange. I normally don't like to duplicate post but since we do have a separate thread for recipes we have tried - here are the latest 2 I made.

I made the California Grill Sonoma Goat Cheese Ravioli (p. 12) - a dish that I tried last time in Disney World. The recipe wasn't nearly as complicated to make as I thought but I do have a few comments to pass on.
1. There is more filling than needed for 8 eggroll wrappers, so have extra wrappers on hand.
2. For the ravioli edges to stick together easily, brush the top wrapper with the egg wash just before sticking them together. Then cut them into 4squares right away and push the edges together. If you follow the recipe instructions, you have to moisten each ravioli's edges to make sure they stick together.
3. The Clear Tomato Broth didn't work at all. I put my coarsely chopped tomatoes in a sieve lined with a double layer of damp cheesecloth and after sitting in the fridge for 24 hours all I had was some clear, water-like liquid in a bowl and lots of tomato sitting on top which I wasn't about to throw out.
I put it all in the juicer - but that didn't work very well to make tomato juice. I then cooked the whole mess and made sort of a tomato sauce. There's no point in making this Broth because it's much easier to buy tomato juice cocktail and serve the ravioli in that.

Shrimp Prosciutto Penne Pasta (Grand Floridian Café) (p. 66)

This was a very tasty, quick dinner. If you're using frozen shrimp, make sure they are completely thawed and all the water is drained off before you start.

 

[Tatania]

I made the Grapefruit cake from Hollywood Brown Derby and it turned out great.
I have a need though. I have looked everywhere for the
"PEAR AND ENDIVE SALAD" from Norcosses. Does anyone have it. I would totally appreciate a copy of it. Thank you so much!

Posted this for you on the Recipe Exchange.

 

[DizneyDogs]

Be sure to take pictures of the Disney recipes you made at home and post them at the thread below so we can all drool over them!

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