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Old 03-10-2008, 04:19 PM   #1681
TheGoofyMama
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Thanks Tatania

These recipes are great and the pictures are a nice addition. I am putting my WDW recipes into a mastercook file and have 700 already. I have alot left to do though. I have 2 cookbooks to finish transcribing, not to mention at least a 100+ recipes from other sites to add to the collection.

Now if I could find more time to cook LOL
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Old 03-10-2008, 04:23 PM   #1682
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Post Feuillete D'escargot

Epcot International Food and Wine Festival 1998

F R A N C E

FEUILLETE D'ESCARGOT

Snails
Puff Pastry Sheets
Herb Butter (recipe to follow)
Herb Butter:
In a food processor mix together butter,
chopped garlic and chopped parsley
until mixed evenly. Remove from food
processor and put into molds,
refrigerate to harden.

Roll out puff pastry sheet. Cut into 3" diameter circles. Place one
snail in the center of each circle, put a pat of the herb butter on top,
close the pastry sheet, brush with egg wash and bake for 20 minutes
in a 350 degree oven.

http://pages.prodigy.net/stevesoares/food.htm
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Old 03-10-2008, 04:24 PM   #1683
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Post Apple Pie

Epcot International Food and Wine Festival 1998

UNITED STATES

APPLE PIE

Serves: 6 people

Pie Crust
8 oz. Pastry flour
6 oz. Shortening
2.5 oz. Cold water
Rub shortening into flour to form
nuggets the size of walnuts. Add
water and mix quickley until dough
forms.

Filling
1 lb. Apples
4 oz. Water
3 oz. Sugar
1 oz. Cornstarch
1/2 oz. Butter
Pinch of cinnamon
Juice of 1/2 lemon

Dissolve cornstarch in 1.5 oz. of the water.
Bring the rest of the water, cinnamon, butter and sugar to a boil.
Add cornstarch mixture and stir constantly until mixture thickens.
Add the apples and mix well.
Set aside to cool.

Roll out pie crust and lay out 9 inch pie tin. Add the filling.
Roll out second half of crust and cover pie.

Bake at 400F for 40 minutes.

source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-10-2008, 04:26 PM   #1684
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Post New England Clam Chowder

Epcot International Food and Wine Festival 1998

UNITED STATES

New England Clam Chowder

Yield: 3 qt. Portions: 10

1 qt. Canned, minced Clams with juice or freshed shucked clams w/juice
3/4 qt. Water
5 oz. Salt Pork, ground or cut into fine dice
1/2 lb. Onions, small dice
White Pepper
2 oz. Flour
1 lb. Potatoes, small dice
21/2 qt. Milk, hot
1 cup Heavy cream, hot

Salt Procedure:
1) Drain the clams. If you are using fresh clams, chop them, being
sure to save all the juice.

2) Combine the juice and water in a saucepan. Bring to a boil.

3) Remove from heat and keep the liquid hot for step 7.

4) In a heavy sauce pot or stock pot, render the salt pork over
medium heat.

5) Add the onions and cook slowly until they are soft, but do not
brown.

6) Add the flour and stir to make a roux. Cook the roux slowly
for 3-4 minutes, but do not let it brown.

7) Using a wire whip, slowly stir the clam liquid and water into
the roux. Bring to a boil, stirring constantly to make sure the
liquid is smooth.

8) Add the potatoes. Simmer until tender. (If you are using large,
tough "chowder" clams, pass them once through a grinder and
add them with the potatoes.)

9) Stir in the clams and the hot milk and cream. Heat gently but
do not boil.

10) Season to taste with salt and white pepper.

source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-10-2008, 04:29 PM   #1685
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Post Bbq Ribs & Sauce

Epcot International Food and Wine Festival 1998

UNITED STATES

BBQ RIBS

Serves: 4 people
12 oz. Smoked Baby Back Ribs
2 oz. BBQ Sauce
1 each Mini Corn Muffin

BBQ Sauce
1 cup BBQ Sauce
1/4 cup Apple Juice
1 tblsp. Apple Cider Vinegar
2 tblsp. Maple Syrup
1/4 tsp. Black Pepper

METHOD:
Mix together the apple juice, apple cider vinegar, and maple syrup.
Add to the BBQ sauce and then season with the black pepper. If the
consistency of the sauce is too thick add enough apple juice until you
have the desired thickness.

source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-10-2008, 04:30 PM   #1686
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Post Lemon Posset

Epcot International Food and Wine Festival 1998

UNITED KINGDOM

LEMON POSSET

Serves: 4 people

16 oz. heavy cream
4 oz. powdered sugar
Juice of three lemons

Topping:
1/2 pint fresh raspberries
1/2 pint fresh strawberries
3 oz. corn syrup
1 oz. orange juice

Bring heavy cream to a boil, then add sugar. Reduce for four minutes.
Add the lemon juice, mix well and keep cooking for 2 more minutes.
Pour the mixture into a glass or bowl and put it into the refrigerator
overnight. Mixture should be firm.

Topping:
Mix corn syrup with orange juice, then add berries.
Garnish with fresh berries and serve.

source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-10-2008, 04:31 PM   #1687
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Post Stilton With Port Wine

Epcot International Food and Wine Festival 1998

UNITED KINGDOM

STILTON WITH PORT WINE

Serves: 4 people

4 oz. Stilton Cheese
2 oz. Port Wine
4 oz. Red Grapes, washed
8 each Crackers

METHOD:
Cut 4, 1 ounce wedges of Stilton cheese. Scoop out a small hole and
fill with port wine. Serve each 1 ounce portion of marinated Stilton
cheese with 1 ounce of grapes and 2 each crackers.

source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-10-2008, 04:32 PM   #1688
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Post Chocolate Fondue

Epcot International Food and Wine Festival 1998

S W I T Z E R L A N D

CHOCOLATE FONDUE

1 quart Heavy Cream
1 1/2 lb. Milk Chocolate
1 oz. Plum Liquor (zwetschgen wasser)

1) Heat cream to a simmer
2) Pour over chocolate and whisk until creamy
3) Add liquor to chocolate and serve warm
4) Serve with cubed, fresh fruits

source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-10-2008, 05:53 PM   #1689
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Quote:
Originally Posted by joanie123 View Post
Anyone have the recipe for the bread served for the Spirit of Aloha meal? I seem to remember it being some type of pineapple bread, but it doesn't look like the recipe under Ohanas Pineapple Bread in this thread. Can anyone confirm they are different?
Its listed as a pineapple coconut bread. I found this recipe sometime ago and its listed as coming from 'Ohana, but they now serve something else. Maybe its the same thing.

Pineapple Coconut Bread from Ohana
Disney's Polynesian Resort



Ingredients


1 3/4 C. Water 1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast

Pinapple/Coconut Mixture:

1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch

Directions


Pinapple/Coconut Mixture:

1. Combine pineapple and coconut in bowl.

2. Combine sugar and cornstarch in separate bowl and mix well.

3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.

4. Refrigerate for 1 hour.

Bread:

1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until
dough picks up on hook and the sides of the mixing bowl is clean.

2. Let dough rise until it doubles in size.

3. Roll out dough onto a floured surface until it is 2 inches thick.

4. Next spread pineapple/coconut mixture over the top of the dough.

5. Fold dough into itself and place in a greased 9" x 13" cake pan.

6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.

7. Let dough rise in warm oven (110 degrees F) - about half way up the pan.

8. Bake at 325 degrees F for 20-25 minutes or until golden brown.

9. Let bread cool, cut and serve.
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Old 03-11-2008, 01:38 AM   #1690
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From the 2007 Epcot International Food & Wine Festival Cookook.

United States entries:

Maine Lobster Roll
Serves 4

1 1/2 to 2 cups cooked lobster chunks
1/2 cup finely chopped white onion
1/2 cup finely chopped red pepper
1/2 cup finely chopped celery
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
Salt and freshly ground black pepper to taste

4 hot dog-style buns
4 tablespoons butter, melted
1 cup shredded Romaine

1. Preheat the broiler.
2. In a large mixing bowl, combine the lobster meat with the onion, red pepper and celery.
3. Stir in the mayonnaise, mustard, tarragon, and season to taste.
4. Split open the buns and brush the interiors of each bun with 1 tablespoon of butter. Grill the Interior under the broiler until golden brown.
5. To serve, sprinkle 1/4 of the lettuce on the entire base of each bun and top the lettuce of each bun with 1/4 of the lobster salad.

Barbecued Pork Spare Ribs with Grilled Corn
Serves 4

1 1/2 to 2 pound piece of pork spare rib, trimmed of excess fat
1/4 cup barbecue sauce
4 whole years of fresh corn, shucked
2 tablespoons olive oil
Salt and freshly ground black pepper to taste

1. Preheat the oven to 375F.
2. Place the pork ribs in a shallow pan and rub them all over with salt and pepper.
3. Bake the ribs until cooked through, about 30 minutes.
4. While the ribs are in the oven, preheat grill to medium high heat.
5. Place the ribs on the grill and brush with the barbecue sauce. Grill, turning and brushing with sauce occasionally, until heated through and marked by the grill, about 10 to 15 minutes.
7. To serve, divide the ribs into 4 sections and serve each portion with 1 ear of grilled corn.

California Strawberry Shortcake
Serves 6

For the Strawberries
1 quart strawberries, hulled and quartered
1 teaspoon grated orange zest
3/4 cup fresh squeezed orange juice
Sugar to taste

For the Shortcake
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
Pinch of nutmeg
4 tablespoons cold butter
1/2 cup of milk

For the Whipped Cream
1 1/2 cups heavy cream
1 1/2 tablespoons sugar

Preheat the oven to 425F. In a medium bowl, combine the strawberries with the orange juice, zest and sugar. Slightly crush the fruit with the back of a fork. Cover and chill while preparing the shortcakes.

Sift the flour, sugar, baking powder, salt and nutmeg into a large bowl. With a blending fork, cut in the butter until it is well distributed. Stir in the milk, little by little, until the dough holds together. Turn the dough out onto a floured board and pat it down into a 1 1/2 inch thick round. To make individual shortcakes, cut the dough into approximately 6 rounds with a biscuit cutter. Transfer the rounds to a buttered baking sheet and cook for 12 to 15 minutes or until just golden. Set the shortcakes aside to cool for a few minutes before splitting them in 2.

In the meanwhile, in a medium bowl, whip the cream with sugar to taste until soft peaks form. To assemble the desert, split each shortcake in half with a fork. Set each base on a serving plate and top each one with a portion of strawberries. Garnish each serving with a spoonful of whipped cream. Replace the top of each shortcake and serve them immediately. Pass any remaining strawberries and whipped cream.
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Old 03-11-2008, 08:30 AM   #1691
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Is anyone else really starting to worry about Lyn? It's not like her to be MIA for so long....
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Old 03-11-2008, 09:17 AM   #1692
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Post To Contact Disneyland For Recipe Requests

TO CONTACT DISNEYLAND FOR RECIPE REQUESTS


DISNEYLAND REQUEST FORM

https://secure.disney.go.com/disneyl...=ContactUsPage
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Old 03-11-2008, 09:18 AM   #1693
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Post Contact Walt Disney World Information

REQUEST FORM FOR WRITING ABOUT RECIPES OR ANY OTHER QUESTIONS YOU MAY HAVE.

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


GUEST INFORMATION PHONE NUMBER FOR CALLING ABOUT RECIPES OR OTHER QUESTIONS.

WDW Guest Information (407) 939-6244
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Old 03-11-2008, 09:41 AM   #1694
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Post Contact Animal Kingdom Lodge

TO CONTACT ANIMAL KINGDOM LODGE FOR RECIPES OR OTHER INFORMATION:

Disney's Animal Kingdom Lodge
2901 Osceola Parkway,
Bay Lake, FL 32830
Phone - 407-938-3000
Fax - 407-938-7102
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Old 03-11-2008, 09:45 AM   #1695
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Post Pt De Foie De Volaille

Epcot International Food and Wine Festival 1998

F R A N C E

PT DE FOIE DE VOLAILLE

1 medium Onion, chopped
31/2 tbs. Unsalted Butter
2 Garlic Cloves
31/2 tbs. Chopped Parsley
2 lb. Chicken Liver
3/4 lb. Fresh Pork Fat
1/2 lb. Fresh Bread, crust removed,
soaked in 1 cup Milk
6 Eggs
1 cup Creme Fraiche or Heavy Cream
1 1/2 tbs. Salt
Freshly Ground Pepper
Nutmeg Cook the chopped onion in the butter over low heat until soft but
not browned. Place onions in a food processor with the garlic and
the chopped parsley, blend for a few seconds. Add the chicken livers,
pork fat, bread, eggs, creme fraiche, salt, pepper and the nutmeg.
Reduce mixture to a fine paste.

Spray loaf molds with a cooking spray, fill each one with the mixture.

Place in a roasting pan and add enough cold water to come two-
thirds the way up the molds. Cook in a 275 oven until done.

You can check this by inserting a knife into the center and when it
comes out clean, your pate is done.

http://pages.prodigy.net/stevesoares/food.htm
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