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Old 10-04-2007, 11:45 AM   #76
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This is a great thread - thanks for sharing all of these recipes!
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Old 10-04-2007, 03:44 PM   #77
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Chefs de France: FILET

Beef Fillet from Chefs de France

(4) 8 oz beef fillets, trimmed
1 Tbsp butter
1 Tbsp olive oil
3 Tbsp freshly ground black pepper
Salt
6 Tbsp. Brandy
3/4 cup dry red wine
1 shallot, chopped
1 1/2 cups veal or beef stock or broth
1 Tbsp. butter

Heat butter & olive oil in a skillet. Dip fillets in black pepper & season with salt. Pan-fry, turning once to evenly brown, until cooked as desired. Add brandy and *flambe. Remove fillets and cover loosely with foil.
Add wine & shallots to skillet and saute 5 minutes. Add stock & remaining butter and cook 3 minutes, until slightly thickened. Serve sauce over fillets.

*To correctly flambe, click here http://whatscookingamerica.net/flambe.htm

Last edited by lynninpa; 10-04-2007 at 03:59 PM.
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Old 10-04-2007, 04:24 PM   #78
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To those of you that have Disney cookbooks, which one do you like the best? Did you get it at WDW or can you get it at a book store or through Amazon?
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Old 10-04-2007, 04:33 PM   #79
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Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by Disneymaddness View Post
To those of you that have Disney cookbooks, which one do you like the best? Did you get it at WDW or can you get it at a book store or through Amazon?
I have only one that I bought at WDW. Yet I have seen a zillion on Ebay, starting at only 99 cents! Many Disney restaurants will also give you a recipe when you dine there just for asking.
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Old 10-04-2007, 05:02 PM   #80
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BERTINA’S PASTA SALAD Boma – Flavors of AfricaDisney’s Animal Kingdom Lodge


Yield: 10 servings

Ingredients

1 pound Tri-Color Pasta (4 cups after cooked)
¾ cup Red Onion, diced fine
1 cup Red Bell Pepper, diced fine
1 cup Green Bell Pepper, diced fine
1 cup Celery, diced
1 cup Mayonnaise
½ teaspoon Granulated Garlic
1 ¾ tablespoons Sugar
½ teaspoon Ground Turmeric, toasted
1 tablespoon Curry Powder, toasted
To taste Salt and Pepper



Method of Preparation

1. Cook tri-color pasta and allow to cool.

2. In a large mixing bowl, mix the cooled pasta and all the other ingredients. Check the seasoning and adjust if needed.
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Old 10-04-2007, 05:04 PM   #81
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Quote:
Originally Posted by Schucraig View Post
BERTINA’S PASTA SALAD Boma – Flavors of AfricaDisney’s Animal Kingdom Lodge
Thanks, Schucraig! Sounds yummy!
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Old 10-04-2007, 05:06 PM   #82
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Key Lime Tars
Sunshine Seasons, The Land, Epcot
Yield: 10 – 3 inch tarts

Ingredients for crust
1 ¾ cup graham cracker crumbs
1 ½ cup unsalted butter, melted
1 cup granulated sugar

Ingredients for filling
¾ cup key lime juice
1 ½ cup heavy whipping cream
¼ cup cold water
1 tablespoon powdered gelatin
4 each egg whites
1 cup granulated sugar

Ingredients for meringue topping
6 each egg whites
1 ¼ cup granulated sugar

Method of Preparation
1. In a bowl, mix together graham cracker crumbs, melted butter and 1 cup of sugar.
2. Place this mix in tart shells and refrigerate for at least 2 hours, preferably overnight.
3. Bloom gelatin and water over double boiler until mix is clear to the bottom. Do not boil!
4. Whip up the heavy cram until soft peaks form.
5. Heat the sugar and the egg whites over a double boiler until warm, whipping constantly with a wire whip.
6. Transfer the meringue into a power mixer and beat on high until very stiff.
7. Mix meringue together with warm gelatin until incorporated.
8. Add lime juice and heavy cream. Fold together.
9. Remove tart crusts from their molds and fill with the cream mixture.
10. Place meringue in a pastry bag fitted with a star tip and brown with a pastry torch. Serve immediately.
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Old 10-04-2007, 05:08 PM   #83
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One of my favorites!

SAUSAGE & BISCUIT SKILLET
Disney’s Animal Kingdom Lodge
Boma

Yield: 10 servings

Ingredients:

1 pound Bulk Sausage
1 each Green Pepper, large dice
1 each Red Pepper, large dice
2 each Yellow Squash, large dice
1 each Zucchini, large dice
2 each Russet Potatoes, medium dice
1 tablespoon Granulated Garlic
1 tablespoon Ground Cumin
1 tablespoon Ground Coriander
1 teaspoon Turmeric
1 tablespoon Kosher Salt
1 teaspoon Cayenne Pepper
1 tablespoon Black Pepper
Boursin Cheese Sauce
2 ounces Butter
2 ounces Flour
1 tablespoon Fresh Thyme
1 pint Heavy Cream
1 package Boursin Cheese
To taste Salt and Pepper



Method:

In a skillet over medium high heat, add the sausage and cook until brown using a metal spatula to break the sausage apart. While the meat is cooking, add half the spices.

Once the meat cooks for 10 minutes, add all the vegetables including the potatoes. Add the remaining half of the spices. Cook another 10 minutes until the vegetables are tender, but not mushy.

Remove the skillet from the heat and drain the fat. Set the sausage mixture aside for later.

To make the boursin cheese sauce: In a saucepot over medium high heat, melt the butter. Slowly add the flour using a whisk to form a roux. Cook the roux for one minute. Add the heavy cream, whisking as you go, to incorporate the cream. Turn the heat down to low and cook for 5 minutes.

Add the boursin cheese and fresh thyme, stirring as you cook for an additional 5 minutes. Add salt and pepper to taste. Remove from heat and chill.

When it is time to serve this dish for breakfast or brunch, place the sausage mixture in a large mixing bowl. Slowly add the boursin cheese sauce to make a mixture similar to a pot pie filling. Preheat the oven to 350o. Place the sausage and cheese mixture in a casserole dish and top with your favorite store-bought biscuit. (The biscuits need to be raw.) Bake about 20 minutes or until the biscuits are brown. Serve immediately.

Both the sausage and cheese sauce can be made the day ahead and mixed together on the day of service.
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Old 10-04-2007, 05:55 PM   #84
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San Angel Inn
Recipe

Combinacion Cozumel


INGREDIENTS: YIELD: 4 SERVINGS


Salsa Ranchera:

1 Ib. Tomatillos (remove outer shell 1 ½ lb. Tomatoes
½ oz. Garlic 4 oz. Chorizo (cooked & chopped)
1 ½ oz. Flour 2 oz. Cilantro (chopped)
4 oz. Diced Spanish onions 4 oz. Olive Oil
2 oz. Chile Chipotle (chopped) 0.7 oz. Salt
¼ tsp. Black pepper ½ tsp. Sugar
24 oz. Water


Beef Tenderloin:

4-6 oz. Beef Tenderloins 4 – Corn Tortillas



On a hot grill proceed to roast the garlic, tomatillos and tomatoes. Then remove and place in blender together with the water, salt, black pepper and sugar.

In a medium stock pot add olive oil, when oil is hot add flour, diced onions, chipotle pepper, chorizo and the “salsa” from the blender. Bring to a boil, then reduce heat. Cook until salsa thickens.

Place beef tenderloins on a hot grill and cook to desire tenderness, then remove from stove. Take corn tortillas and dip them quickly in hot oil, then remove (this is done to soften tortillas)

Place one corn tortilla on a plate.
Place the beef tenderloin on top of the tortilla and cover with the salsa.







Method of Preparation:


Shrimps:

- 12 – 16 shrimps
- 3 – 4 shrimps per plate (or as many as desired)

1. Marinate the Shrimp with the chile chipotle, 1 garlic clove, black pepper and salt.
2. In a saucepan place 1 tsp. Of oil and sauté shrimp.


Mash Potatoes:

- 4 large potatoes - Cleaned, Boiled & Mashed
- 1 large Poblano pepper - Boil to remove skin & dice (clean and remove seeds)
- Combine potatoes & diced poblano pepper.
Add small amount of butter, milk & salt.


Vegetables:

- Clean vegetables
- Slice chayote, red peppers & onions
- Place on grill to roast.
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Old 10-04-2007, 07:47 PM   #85
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Great thread

Hi this is a great thread. Does anyone know the recipe for the sci-fi blt soup? I am craving it ever since I had it. Thanks
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Old 10-04-2007, 07:51 PM   #86
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WOW, Schucraig! Thanks for more great recipes!
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Old 10-04-2007, 09:07 PM   #87
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Quote:
Originally Posted by lynninpa View Post
WOW, Schucraig! Thanks for more great recipes!
You're welcome!
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Old 10-04-2007, 11:17 PM   #88
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good recipes
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Old 10-05-2007, 01:11 PM   #89
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I love this thread

I love to try to make disney recipes at home... even though I am sometimes scared off by how much butter and cream is included. I guess it is easier to justify eating some of these items when you are on vacation

I would love to hear reviews of the recipes that others have tried to see if they were sucessful... how close are they to the disney originals?

I recently made the California Grill's Pork Tenderloin with mushrooms and goat cheese polenta (allearsnet) and Raglan Road's Bread Pudding for dessert (thanks to this thread!!) The pork was very close to California Grill...and the mushrooms were amazing (I used Zinfandel for the wine and cremini mushrooms for the mushrooms, as this is what is listed on the California Grill menu). My polenta was a little dry, but I think that is because I could only find instant polenta at my grocery store. I wouldn't use instant again. The bread pudding and sauce was wonderful. I was so happy to be able to make it at home, since I was too full to eat much of it when I was at Disney!
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Old 10-05-2007, 02:36 PM   #90
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Index

I was going through this thread and thought I'd start an index of what can be found where:

Page 1
Raglan Road: Ger’s Bread & Butter Pudding
Le Cellier Cheddar Cheese Soup
CRT Corn and Crab Soup recipe

Page 2
Le Cellier Mushroom risotto

Page 3
STRAWBERRY SOUP From 1900 Park Fare
Fettucini Alfredo
Dunbrody Kiss at Raglan Road
Potatoes with Afritude
Tusker House Corn Chowder
Kona's Macadamia Nut Pancakes

Page 4
LTT: Tavern Salad Dressing
Sticky Wings from Kona Cafe, Polynesian Resort
Boma Meat Bobotie

Page 6
Beef Fillet from Chefs de France
BERTINA’S PASTA SALAD Boma
Key Lime Tarts Sunshine Seasons
SAUSAGE & BISCUIT SKILLET Boma
San Angel Inn Combinacion Cozumel
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