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Old 02-29-2008, 04:09 PM   #1591
TheGoofyMama
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Talking Chicken Fajitas

Chicken Fajitas

Ingredients

1 teaspoon pure chili powder
1 tablespoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
3 tablespoons extra virgin olive oil
1 whole skinless, boneless chicken breast (approx. 1 lb.) cut into ½-inch strips
1 medium onion, peeled and thinly sliced
1 green bell pepper, cored, seeded, and cut into thin strips
2 teaspoons fresh-squeezed lime juice
8 flour tortillas
3/4 cup shredded Cheddar cheese


In a Ziploc bag, add the seasoning spices, water, and oil. Shake well, then add the chicken, onions, and peppers; toss until is all coated. Let it seat for at least one hour. Heat sauté pan to medium-high and add the contents of the bag; cook thoroughly. Add lime juice to the cooked chicken/onion/pepper mix and place equal amounts on the 8 flour tortillas. Top with shredded cheddar and fold. Serve hot or room temperature.

Recipe By: Aimée Rivera Disney Chef
source: http://groups.yahoo.com/group/Walt_D...World_Recipes/
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Old 02-29-2008, 04:11 PM   #1592
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Smile Sweet Heart Krispy Treats

FamilyFun Magazine (Disney)


This colorful new twist on a classic treat is a great gift for your child to give to anyone she's sweet on this February 14.


RECIPE INGREDIENTS:
Cooking spray
3 tablespoons margarine
6 cups mini (or 60 regular-size) marshmallows
Red food coloring
9 cups Rice Krispies cereal
Heart-shaped cookie cutter
Plastic bags, yarn

1. To begin, lightly coat a 10- by 15-inch baking sheet with cooking spray and set it aside.

2. Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. Stir in drops of red food coloring until the color receives a thumbs-up from the chef.

3. Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet.

4. With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness.

5. Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they're ready for giving. Makes seven 5-inch hearts.
source: http://groups.yahoo.com/group/Walt_D...World_Recipes/
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Old 02-29-2008, 04:16 PM   #1593
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Smile Gumbo Ya Ya

Ralph Brennan's Jazz Kitchen, Downtown Disneyland


Gumbo Ya Ya - Small Batch
Serving Size = 4

Ingredients

1/2 Cup Oil
3 Tablespoons Flour
1 Pound Andouille
1 Medium Onion -- chopped
1 Medium Green Pepper -- chopped
1 Tablespoon Butter
2 Cups Chicken Stock
1 Cup Diced Chicken
2 Teaspoons File
1/2 Cup Water
Salt And Pepper -- to taste

Method:

Roux: Heat oil in a saucepan. Add in flour and cook until flour turns a dark brown. Set aside.

In a saucepan, saute andouille, onion and green pepper in butter for approximately 10 minutes. Add chicken stock and simmer for 10 minutes. Let mixture come to a good boil. Add roux and let simmer for 20 minutes. Add in one cup of diced chicken. Salt and pepper to taste. Dissolve file in water. Add file to soup at the last minute. Simmer for 10 minutes and serve over hot rice.


source: http://groups.yahoo.com/group/Walt_D...World_Recipes/
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Old 02-29-2008, 04:32 PM   #1594
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Smile Brown Derby Old Fashioned French Dressing

This dressing recipe, and the Brown Derby Original Cobb Salad, was given to Bob Donohue, of San Antonio, by Bob Cobb, owner of the Brown Derby in Hollwood.

20 min | 20 min prep | SERVES 4 -6 1 cup water
1 cup red wine vinegar
1 teaspoon sugar
1/2 lemon, juice of
2 1/2 tablespoons ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon English mustard
1 head garlic, chopped
1 cup olive oil
3 cups salad oil

Blend all ingredients, except oils.
Add olive oil and salad oil.
Mix well.
Chill and shake thoroughly before serving on salad.

http://www.recipezaar.com/27152
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Old 02-29-2008, 05:59 PM   #1595
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Quote:
Originally Posted by shovan View Post
OMG! Why didn't I know about this thread sooner!!!! I love this! Thanks to the OP for indexing & keeping this going! I love doing Disney food & food porn. I'll go check my photo's to see if I have any Disney food shots in there. Tonga toast is a regular in our house and the last thing I made was the Irish Lamb Stew from "06 F&W fest.
I didn't buy the '06 F&W Fest. cookbook cause I felt the recipes were repeating too, much so mised the Irish Lamb Stew recipe. Would you able to post it please, along with any other unique or good '06 F&W Festival recipes? As soon as I have the Raglan Road recipes transcribed I'll start working on adding the new '07 F&W Festival recipes (many are repeats from previous years and already posted at other places.)
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Old 02-29-2008, 07:15 PM   #1596
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Wow, Goofymama - thanks so much for adding all those recipes. For those who might be wondering, Chef Aimée C. Rivera works at the Grand Floridian Resort and Spa and shared these recipes on TV for kid's lunches. I'm not 100% all of them were on the menu at WDW but maybe someone else knows that.

If possible, I'd like to suggest we post which Disney restaurant or menu the recipe is from because (at least for me) the parameters I've set for my personal Disney collection is that the dish, at some point, was made and eaten at one of the Disney theme parks.

Thanks again to everyone who is contributing recipes - I LOVE adding to my collection.
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Old 03-01-2008, 11:44 AM   #1597
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Bread and Butter Pudding



Ragland Road Irish Pub, Downtown Disney's Pleasure Island

Yield: 4 servings.
12 slices medium-sliced white bread
3 ounces salted butter, at room temp
2 ounces raisins
1/2 pint cream
1/2 pint milk
4 egg yolks
3 ounces super-fine sugar
Sauce of choice for serving
1. Butter ovenproof dish. Remove crusts from bread; butter on both sides
and cut into quarters. Arrange layers of bread in triangles (overlapping
slightly) in bottom of dish, scatter raisins on top. Cover with another
layer. You should have some bread pieces leftover to use in Step 4.
Press down gently with spatula.
2. To make custard, heat cream and milk in pot until it almost comes to
boil. Remove from heat.
3. Whisk egg yolks and sugar in large heatproof bowl set over pan of
simmering water until thick and whisk leaves a trail in mixture. Remove
from heat and beat in cream mixture. Pour 2/3 of the custard over
layered bread. Let stand 30 minutes or until bread has soaked up
custard.
4. Heat oven to 350 F. Pour remaining custard over soaked bread and
arrange remaining bread slices on top. Press down gently with spatula so
that custard comes halfway up bread slices. Bake 30 minutes until
custard is just set and top is golden brown. Serve immediately with
sauces of choice.
Recipe note: A custard or butterscotch sauce works well.
SOURCE: http://groups.yahoo.com/group/Walt_D...World_Recipes/
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Old 03-01-2008, 11:45 AM   #1598
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Chicken Caesar Salad Pizza



(Planet Hollywood, Downtown Disney)

2 chicken breasts
2 garlic cloves, minced
1/4 cup Parmesan cheese, grated
1 small onion, chopped
1 red bell pepper, chopped
1 cup mozzarella cheese, shredded
Refrigerated pizza dough
1/2 head romaine lettuce, shredded
2 tomatoes, diced
Prepared Caesar salad dressing
Croutons (optional)

Cook chicken and chop into 1-inch pieces. Over medium heat, combine garlic, onion and red bell pepper with 2 tablespoons Caesar salad dressing and cook until vegetables are tender; add chicken pieces and continue cooking for another minute.

Roll out pizza dough to cover pizza stone and create a ridge around the edge. Brush pizza dough lightly with salad dressing. Spread chicken and vegetables on dough. Top with mozzarella and Parmesan cheeses. Bake at 350 degrees for 20 - 25 minutes, or until cheese is bubbly and crust is golden.

While pizza is baking, chop lettuce and tomato and toss with salad dressing to taste. When pizza comes out of oven, place salad on top of pizza and garnish with croutons if desired.

source: http://groups.yahoo.com/group/Walt_D...World_Recipes/
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Old 03-01-2008, 01:58 PM   #1599
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Shrimp Pad Thai


Wolfgang Puck Cafe at Downtown Disney

For years my favorite pasta on the menu at Downtown Disney's Wolfgang
Puck Cafe was their spicy Pad Thai. Alas, they no longer offer it. But
that doesn't mean we can't make it at home.

Here's the recipe:
Sauce 1:
3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup palm sugar
1 teaspoon salt
Sauce 2:
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chilies
1 tablespoon minced cilantro leaves
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk, plus salt, to taste
2 tablespoons peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chilies
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
6 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienned green onion, for garnish
2 lime wedges, for garnish
1. To make Sauce 1: In a small saucepan, combine all the ingredients and
bring to a boil. Continue boiling briefly just until the sauce reduces
slightly. Set aside to cool. Reserve.
2. To make Sauce 2: In a small nonreactive bowl, combine all the
ingredients and stir until well blended. Reserve.
3. In a mixing bowl, soak the rice noodles in cold water until softened.
(This can be done several hours ahead of time.) Drain and reserve until
needed.
4. Heat the oil in a medium saucepan or wok over medium-high heat.
Deep-fry the diced tofu until crisp and golden. Remove with a slotted
spoon or wire skimmer, drain on paper towels, and set aside to cool.
Reserve. Add the peanuts to the oil and fry for 30 seconds. Remove and
set aside.
5. In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg
mixture to a medium consistency. Season with salt. Transfer to a plate
and set aside to cool. Chop coarsely and set aside until needed.
6. In a wok, over high heat, add the peanut oil. When almost smoking,
stir-fry the lemongrass, green chilies, shallots, ginger, kaffir lime,
cilantro, and shrimp until the shrimp turn pink and opaque, about 1
minute. Add the softened noodles, half of the bean sprouts, fried tofu,
scrambled eggs, Sauce 1, and Sauce 2. Continue to stir-fry until the
noodles have flattened, heated through, and blended with the sauce.
7. Transfer the Pad Thai to a serving plate. Top with the remaining bean
sprouts, cilantro, green onions, and chopped peanuts. Serve with lime
wedges for each person to squeeze over the noodles.

source: http://groups.yahoo.com/group/Walt_D...World_Recipes/
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Old 03-01-2008, 04:26 PM   #1600
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Crock 'O' Paté



Crock 'O' Paté - Rustic chicken liver pate served with an apricot chutney
Raglan Road Restaurant, Pleasure Island (from Chef Kevin Dundon)
Serves 4 - 6

14 ounces chicken liver (or lambs liver), thinly sliced and cut into strips
1 small onion, finely chopped
2 1/2 tablespoons snipped fresh chives
scant 1/2 cup plain flour
2 1/2 tablespoons olive oil
3 1/2 sticks (12 oz) butter, at room temperature
7 1/2 tablespoons brandy, plus a little extra if necessary
1 stick (4 oz) clarified butter (see below)
10 tablespoons apricot chutney (see below)
8 - 12 slices caramelized Onion Crostini (see Goat’s Town recipe)
salt and freshly ground pepper

Heat a large frying pan until searing hot. Place the liver in a bowl with the onion and chives. Sprinkle over the flour and season, then mix until well combined. Add the olive oil and a knob of the butter to the pan and then tip in the liver mixture. Sauté for 4 to 5 minutes until the liver is well sealed and lightly browned all over.
Pour the brandy over the liver mixture and set alight, then use to deglaze the bottom of the pan by scraping off any sediment with a wooden spoon. Transfer to a food processor and add the remaining butter, then process until smooth. Season to taste and add another dash of brandy if you think it needs it.
Pour the country pate into a 900 mL/1 1/2 pint Mason jar, tapping it gently on the work surface to ensure that it settles evenly and to remove any tiny air bubbles. Leave to cool completely and then pour over the clarified butter to seal completely. Close the jar and chill for at least 4 hours or overnight is best to firm up.
To serve, spoon the country paté on to serving plates and add a dollop of the apricot chutney and a couple of slices of the crostini.

Clarified Butter (makes 7 fluid ounces)

2 1/2 sticks (9 oz) butter
Melt the butter in a small pan over low heat. Leave to stand for a few minutes until all the oil rises to the top, then skim off the oil into a sealable plastic container. It will keep for 2 months in the fridge. Clarified butter is just the oily part of the butter without the buttermilk. You can also microwave the butter in a plastic jug on high heat for 1 minute. If it is not completely melted, give it another 30 seconds but do not allow it to boil as you would on the stovetop.

Apricot Chutney (makes about 3 pounds)

1 pound ready-to-eat dried apricots, cut into strips
7 ounces (200 g) raisins
one onion, finely chopped
1 3/4 cups light muscovado sugar (unrefined brown sugar)
1 1/2 cups white wine vinegar
1 teaspoon salt

Place the apricots in a heavy-based pan with the raisins, onion, sugar, vinegar and salt. Bring to a boil over moderate heat, stirring until the sugar has dissolved. Turn heat down to a gentle simmer and cook for about 30 minutes until well reduced and syrupy, stirring frequently. Remove from the heat and leave to cool completely.
If you are not planning on using the apricot chutney immediately, sterilize a Mason jar. Otherwise transfer to a bowl, cover with Saran wrap and chill until needed, it will keep like this for up to one month in the fridge.
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Last edited by Tatania; 03-27-2008 at 12:02 AM.
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Old 03-01-2008, 08:00 PM   #1601
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This is the closest I have come to the Tony's steak recipe. It taste dead on like disney's

Steak in Port Wine Reduction

4 beef tenderloin steaks
2 cloves garlic, halved
salt and pepper
1/2 cup Port
1/2 cup beef broth
1 tsp chopped fresh rosemary
1/4 tsp salt
2 tsp butter

1. Rub cut garlic over both sides of steaks and season with salt and pepper.

2. Grill steak over direct heat until desired doneness.

3. While steak is grilling, bring Port, broth and rosemary to a boil in a small saucepan. Boil until reduced to about 1/3 cup. (You can make the sauce ahead and reheat it just before the steaks are ready).

4. Stir butter into sauce and serve over steaks.
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Old 03-02-2008, 03:27 AM   #1602
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Kevin’s Heavenly Ham



Kevin’s Heavenly Ham (Oven Roasted Loin of Ham with an Irish Mist glaze with potato cakes and braised cabbage.)
Raglan Road Restaurant, Pleasure Island (Chef Kevin’s signature dish)
Servings: 4
Preparation Time: 50 minutes, plus 1 hour minimum chilling time for potato cakes
Cooking Time: 1 hour 50 minutes

For the bacon
900g bacon loin (Canadian Back Bacon)
2 1/2 tbsp whiskey, Irish Mist
5 tbsp Honey
100ml (3 ½ fluid oz) cider
12 whole Cloves
¼ stick (1 oz) butter
2 ½ Tbsp Olive Oil
8 small Savoy cabbage leaves, trimmed down into cups

For the Potato Cakes
1 lb Potatoes, well scrubbed
1 egg yolk
¼ cup plain flour, plus extra for dusting
Salt and freshly ground pepper

1. Place loin of bacon in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour, until completely tender.
2. To make the potato cakes, cover the potatoes with cold water in a pan and add a pinch of salt. Bring to a boil, then simmer for about 15-20 minutes, until tender. Drain in a colander and leave to cool completely.
3. Peel away the skins and grate the potatoes into a bowl. Add the egg yolk and sprinkle in the flour. Season generously and mix until just combined. Divide the mixture into 4 and shape into patties using a 4 in. cooking ring or pastry cutting ring, using a little extra flour for dusting if necessary. Arrange on a flat plate, cover loosely with cling film and chill for at least 1 hour or up to 24 hours, to firm up.
4. Preheat the oven to 350 F. Place the Irish Mist into a saucepan with the honey and cider. Heat gently until the honey has melted and the mixture is smooth. Remove the loin of bacon from the water and leave until cool enough to handle then trim away the rind and excess fat. Slash the remaining thin layer of fat in a criss-cross pattern and stud with cloves.
5. Place the clove-studded bacon in a small roasting tin and brush all over with the Irish Mist glaze, pouring any remainder around the joint. Bake for 15-20 minutes until completely heated through and well glazed, basting occasionally.
6. Remove the bacon from the oven and leave to rest in a warm place for at least 10 minutes.
Meanwhile, heat the oil in a heavy-based frying pan. Add a knob of the butter and once it is foaming, add the potato cakes. Cook for 2-3 minutes on each side, until warmed through and golden brown. Blanch the cabbage cups in a pan of boiling salted water, until just tender but still holding their shape. Drain well and toss in the remaining knob of butter. Season to taste.
7. To serve - carve the bacon into slices. Place a potato cake on each of 4 warmed serving plates, and arrange the slices of meat on top. Add the Savoy cabbage cups, drizzle with any remaining glaze left in the tin and serve.

Cooks Note: Most bacon loin does not need to be soaked overnight but it's probably worth checking with your butcher. If the bacon is very salty there will be a white froth on top of the water when you boil it. In this case it is preferable to discard this water. It may be necessary to change the water several times depending on how salty the bacon is.
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Last edited by Tatania; 03-27-2008 at 12:04 AM.
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Old 03-02-2008, 04:27 AM   #1603
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Jaffa-lorious Chocolate Fondant



Jaffa-lorious Chocolate Fondant
Raglan Road Restaurant, Pleasure Island (from the 2006 menu)
Serves 4

4 ounces (1 stick) butter
7 ounces (200 g) plain chocolate*, broken into pieces
2 1/2 tablespoons Jameson whiskey
3 eggs, separated
1/2 cup superfine sugar
Pouring cream, to serve

Preheat the oven to 350°F. Using 1 oz of the butter, generously butter 4 heatproof cups or ramekins that are approximately 3 in. in diameter and 1 1/2 in. deep. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and whisk in the remaining 3 oz of butter until melted. Stir in the whiskey and set aside to cool.
Place the egg whites in a bowl and beat until stiff peaks have formed. Beat in half of the sugar, a third at a time, beating well after each addition until stiff and very shiny.
In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture. Fold in the meringue and used to fill the prepared cups two thirds full. Arrange on a baking sheet and bake for 12 minutes until well risen but still with a slight wobble in the middle.
To serve, arrange the Irish whiskey chocolate fondants on serving plates, with small jugs of pouring cream.
Note: *good quality chocolate makes all the difference, so try to get chocolate with a minimum of 50% cocoa solids.
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Last edited by Tatania; 03-27-2008 at 12:05 AM.
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Old 03-02-2008, 09:43 AM   #1604
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?? Roast Lamb Meshoui - Restaurant Marrakesh

Looking for the Roast Lamb Meshoui recipe from Restaurant Marrakesh in Epcot
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Old 03-03-2008, 12:58 AM   #1605
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Raglan Road recipes question

The Raglan Road menu has made some changes since the restaurant opened in Oct. 2005 and in the past days, I've been posting some recipes from the current menu.
Here is the menu and pics of the 05/06 menu http://www.wdisneyw.co.uk/menuraglan.html ; http://wdwnews.com/viewpressrelease....00587&siteid=1

I have several of the recipes from this past menu and will list them below. If there are any the members want me to transcribe, please let me know which ones and I'll do it. Otherwise I don't want to fill the thread with recipes no one is interested in.

Smart Salmon, Pint of Prawns, Keen Eye for the Shepherds Pie, Raglan Rack, Prawn Idol, It's Not Bleedin' Chowder, Celtic Chique, Rising Road, Buttered Asparagus with Hollandaise, Marie's Strawberry and Apple Crumble & Baileys Coffee Cream Pot.
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Last edited by Tatania; 03-03-2008 at 01:16 AM.
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