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Old 05-09-2008, 04:03 PM   #2176
TheGoofyMama
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This recipe is from Bongo's Cuban Cafe, it is located in downtown disney and it's my favorite place to eat while I'm shopping. I always share Papas Rellenas, a cuban sandwich and plantains with my husband. The atmosphere is fabulous and the food is even better!

Cuban Sandwich Bongos Cuban Cafe







12-inch long Cuban bread
1/2 teaspoon mayonnaise
1/2 teaspoon mustard
3 ounces serrano ham, thinly sliced
3 ounces roasted pork, thinly sliced
1/2- ounce pickle slices
3 ounces Swiss cheese, thinly sliced


Cut bread in half, vertically down the center, with a serrated knife.
This will create 2 (6-inch) halves. Take both 6-inch halves and slice
horizontally down the center, making a top and bottom loaf. Spread a thin
layer of mayonnaise on each top half and a thin layer of mustard on each
bottom half. Arrange the ham and pork evenly on each half, then stack the
pickle slices and cheese on each half.
Grill the sandwiches in a buttered sandwich press until they are flat,
the bread is browned, and the cheese has melted. Cut each sandwich in half
and serve at once.
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Old 05-09-2008, 06:16 PM   #2177
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Hi everyone! I posted a while back that I was trying to get the recipe for the lasagna at Tutto Italia. I finally heard back from WDW yesterday, but unfortunately, they told me that TI (not owned by Disney) told them that since they were such a new restaurant, they were not yet giving out their recipes Maybe I'll have more luck asking in person when I'm there this September for a few days. LMK if anyone is actually able to get the recipe before then. Thanks for your help Tatania!
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Old 05-09-2008, 08:31 PM   #2178
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Thank you! I appreciate it greatly!!! A contact at Epcot, wow, I'm kinda jealous LOL. I submitted my request again, if I hear back I will post it. Thanks again!
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Old 05-09-2008, 09:22 PM   #2179
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Quote:
I've requested some recipes from our list and as soon as I hear back I'll let you all know.
Fingers crossed! I'm also hoping to hear back about some recipes - esp. for Olivia's Cafe.

Quote:
Just wanted to let you guys know that I appreciate all recipes you post here. I haven't been able to make any yet but I do have some written down. I just need time to cook. I can't wait to get to WDW next year and try them in person.
Thanks so much for letting us know. It's fun to collect recipes while in WDW so let us know when you go and we'll let you know our requests

Quote:
Rose & Crown Potato Leek Soup. I was wondering if anyone had tried this recipe?
I haven't tried this recipe but generally have good results with all Disney recipes - even if it doesn't taste exactly like the restaurant version.

Quote:
Durban Spiced Roast Chicken Salad.
I love this recipe and the spices are fabulous. I highly recommend it to everyone.

Quote:
Thanks Tatania for the scalloped potatoes recipe from Narcoossees. I can't wait to make them tonight.
Let us know how it turns out

apostolic4life - I remember what I asked. It was from the Banana and Butterscotch "Buzz" recipe. When making the plantains - how wide is a deli slicer #8 and what is a marituff? Have you worked with cocoa nibs and are they really expensive?
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Old 05-09-2008, 10:02 PM   #2180
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Hope this helps my friend!

Quote:
Originally Posted by Tatania View Post
apostolic4life - I remember what I asked. It was from the Banana and Butterscotch "Buzz" recipe. When making the plantains - how wide is a deli slicer #8 and what is a marituff? Have you worked with cocoa nibs and are they really expensive?

I looked at the recipe and it calls for #15 and #8 on the slicer, but that number can mean different things to different slicer manufacturers. From reading the recipe, I gather if you slice them between 1/4 and 1/8 of an inch thick you will be in good shape. When frying a plantain for a chip you want the slice thin so it will release it's moisture quickly and crisp up. I would even suggest immediately after frying the chip sprinkle it with a little sugar while it is still hot.......just like salt on potato chips. This would give a little more sweetness to the chip since it is used on a dessert (the extras will be good for snacking later too).

I think you may mean a maratuff; basically it is an industrial paper towel along the lines of a chick towel or wype-all.

Cocoa Nibs can be very pricey, but often they can be purchased scant quantities if a local market even carries them. Many grocery chains don't carry them because the general public does not use them often enough. Maybe check with a specialty food shop or even a bakery to see if they have some they would sell you.

I hope this info is a worthy contribution to the thread.........





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Old 05-12-2008, 12:45 PM   #2181
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Wow! Have I gotten behind here. It's been a busy few days, but I hope to get caught up in a bit. I see a few things that I want to comment on first.

Quote:
Originally Posted by greeneyes
Sorry. I haven't read every post in the thread.
No one expects you to..especially me! It took me more than a week to go back through the entrie thread when I first started keeping the index. I wanted to make sure I had a feel for what you all were used to, make sure no requests or recipes were missed - that type of thing. I hope I didn't offend you by mentioning it. I admit I used it as an excuse to let our new posters know about our index & where it was located.

Quote:
Originally Posted by TheGoofyMama
JAMBA JUICE RECIPES FOR PIRATESMATE'S HUBBY
Thanks so much for those recipes! He was very excited about them! I have a feeling I may be getting a new blender/smoothie maker/food processor type thing for my anniversary next week. I'm still using my original f rom 33 yrs ago!

Quote:
Originally Posted by wvdislover[/b
I posted a while back that I was trying to get the recipe for the lasagna at Tutto Italia. I finally heard back from WDW yesterday, but unfortunately, they told me that TI (not owned by Disney) told them that since they were such a new restaurant, they were not yet giving out their recipes
Thanks for let us know. I'll update the Request List accordingly.

Quote:
Originally Posted by apostolic4life
I hope this info is a worthy contribution to the thread.........
We're lucky to have you participating on this thread! You always helpful information & thoughtful insights. Working through the recipes at times is a bit daunting.
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Old 05-12-2008, 03:09 PM   #2182
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Today a couple from The Rainforest Café. (I'm assuming these are "legal" since they're actually on Disney property.)

= = = = = = = = = = = = = =
Rasta Pasta
Rainforest Café

8 oz bowtie pasta
1 tsp chopped garlic
2 Tbl olive oil
1 c chopped fresh spinach
1 broccoli florets
1 medium red pepper, roasted
1 c grilled chicken, sliced into ½" pieces
1 c prepared Alfredo sauce
1/8 c prepared basil pesto sauce
1 tsp Italian seasoning
2 Tbl shredded Parmesan cheese

Cook pasta according to package directions. Drain well and set aside. In a 10" sauté pan, sauté garlic in oil. Add spinach, broccoli, red pepper and grilled chicken. Toss to combine. Stir in Alfredo and pesto sauces. Simmer for 5 minutes. Reheat pasta if necessary. Pour pasta into bowl and top with vegetable/sauce mixture. Sprinkle with Italian seasoning and Parmesan cheese.


= = = = = = = = = = = = = =
Maya Pastalaya
Rainforest Café

Linguine noodles, cooked & drained
2 oz chicken tenders, cubed
16 to 20 medium shrimp, tails removed
2 oz cooked andouille sausage, sliced
2 oz green bell peppers, diced
2 oz red onions, sliced
2 oz Roma tomatoes, diced
¼ c chopped green onions
Cajun seasoning
Seafood stock

Creole Butter Sauce
½ c butter, softened
Worcestershire sauce
Minced garlic
Cayenne pepper
Black pepper
Thyme
Oregano
Kosher salt
Red pepper flakes

Place Worcestershire in blender and add remaining ingredients, except butter, for Creole Butter Sauce. Whip on low until combined. Add softened butter and mix for 2 minutes. Melt the Creole butter in a sauté pan and cook until browned. Add chicken and cook until ¼ done. Add the shrimp. Cook until ½ done. Add the vegetables and the sausage. Ladle in seafood stock around the outside of the pan avoiding washing the spices off the chicken and shrimp. Cook until heated through. Place in bowl, toss with linguine, and sprinkle with tomatoes and green onions. Dust with Cajun seasoning to taste.

= = = = = = = = = = = = = =
I couldn't find this one on any of the current menus, but they were serving it during our last visit.

COCONUT BREAD PUDDING
from The Rainforest Café
(Serves 6-8)

1 lb loaf of white bread, cut into 1" cubes
½ c sweetened shredded coconut
1/3 c dried apricots, julienne cut
30 oz Coco Lopez cream of coconut
2 c whole milk
1Tbl vanilla extract
6 eggs
1½ c sugar

For Garnish
Vanilla Ice Cream
Chocolate Shavings
Whipped Cream
Toasted Coconut
Powdered Sugar

Preheat oven to 350°F.
Line bottom of a 10 X 13 X 3 inch pan with half of the white bread. Evenly sprinkle half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist. Cover the foil and bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden. Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.

= = = = = = = = = = = = = =
Safari Soup
from The Rainforest Café
serves 4

1 Tbl olive oil
2 Tbl vegetable oil
1 lb Italian sausage - casing removed, lightly sauteed and drained
1 c partly cooked pasta - any shape
4 medium garlic cloves, crushed
1/3 c diced onions
1 c sliced carrots
½ c chopped celery
3 c diced eggplant - skinned (unless skins are very thin and tender)
16 c water
1 (28 oz.) can crushed tomatoes
1/3 c mixed dried beans (Romano, kidney, fava, pinto, cranberry, etc.)
1½ Tbl salt (to taste)
3 Tbl sugar (to taste)
1 tsp pepper
¾ tsp garlic powder
1 bay leaf
1 tsp basil
¼ tsp celery seed
2 Tbl minced fresh parsley
2 Tbl minced fresh coriander
¼ tsp dry chile pepper
2 Tbl balsamic vinegar

Lightly grease stock pot bottom to prevent beans from sticking. Brown sausage and drain. Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.
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Last edited by piratesmate; 05-12-2008 at 03:18 PM.
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Old 05-12-2008, 08:35 PM   #2183
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Reviews & recipes

I feel like I'm sleepwalking but I wanted to post a my reviews before I have head off to work. I love trying the Disney recipes we collect here, so when I give a dinner I tend to go all out, which is why I'm pretty frazzled afterwards.

The " Mother's Day" dinner was for 10 and here's what I made:

Cocktails (I give folks a cocktail menu and not all of them get chosen):
People had: Sour Apple Chiller (p. 99) one of my all time favorite drinks and clearly a party favorite; Green Gator (below) - very popular and the most requested drink; and Mississippi Mudslide (below) - Creamy and delicious.

Apptizers: Chicken Drums Glazed with Samuel Adams Boston Lager (p. 36).
: Kalamata Olive Flatbread & Basic Flatbread (below)

The chicken sauce used 1 cup of garlic chili (the hot Chinese version, I assumed), and to say it was incendiary was an understatement. I was so worried about the final result that I scooted out and bought some backup ginger garlic chicken wings at Safeway. I needn't have worried, because the finished result was delicious. I used a different lager, which is fine, because you can't taste the beer at all. I used the Kraft blue cheese dressing as the basis for the dipping sauce - so if you can come out with a better dressing you get a better result.

The Flat Bread dough was unlike anything I had worked with before. It was very wet even after having been refrigerated overnight and left out during the day. There was no way you could roll it and move it, so I greased and sprinkled cornmeal on some cookie sheets and roll the dough flat right on the sheets. The texture was like thick cornmush. I would have made it thinner if I'd had more sheet space - but I didn't - so mine ended up a lot thicker than the photo and took longer to bake. I had studied the photo and clearly the olives are not added until the end. I added the boursin cheese and the olives in the last 10 minutes of baking and sprinkled the finished result with chopped watercress as micro greens are impossible to get. I think this has the potential to be very good if the dough can be spread thinner. It was still good but I felt the dough was a little thick. The recipe makes a LOT.


Salad: Salade de Chevre Chaud (p. 141) served with Sunflower Seed Bread (below)
The salad recipe uses the same old Chefs de France dressing recipe from Cooking with Mickey Volume 2 - which is good but not the best I've had from Disney. This is a salad with a lot of interesting ingredients and the warm goat cheese adds a nice touch - but it didn't get the raves I was hoping for so I probably wouldn't make it again.
The bread was delicious with loads of sunflower seeds in it.

Entree - Jiko: BBQ Braised Beef Short Ribs (p. 136)
- Sweet Potato Puree - Le Cellier (p. 72)
Garlic Sauteed Spinach (like Jiko)

This course delivered the knockout punch. The guests loved the braised short ribs - especially the sauce. I served up one short rib per plate and it sat on the sweet potato purée - just like at the restaurant. For the sauce I had put in organic Ethiopian coffee (instead of Kenyan), a high end BBQ sauce from Williams and Sonoma, beef broth, onions and garlic etc. Even though my roasting pan was securely covered, the uncovered parts of the ribs were turning black after 5 hours of roasting - despite the fact that I was also turning them around. I wonder if our chef can give some tips as to how to roast something for 7 hours and not have it turn black at the edges?
Watch the milk amount in the potato puree as minje ended up being very soft. It worked for this recipe because the pictures of the dish all show soft mashed potatoes under the meat.

Dessert: Crystal Palace Coconut Flan (page 140)
The guests could barely eat anything after this but they managed to down healthy portions of the coconut flan because it tasted so good. Mine ended up with a nice dense texture which may have come about because I accidentally used the Cream of Coconut instead of the Coconut milk. This is definitely one I'll make again.

I was meaning to take pictures of it all, but of course, in the heat of the moment I didn't! By next dinner party is next Monday night so I have to start planning my next Disney recipes now.

Green Gator Cocktail
House of Blues, Downtown Disney
Servings: 1

1 1/2 ounces Midori Melon Liqueur
1/2 ounce coconut rum
Pineapple juice

Mississippi Mudslide
House of Blues, Downtown Disney

1/2 oz. Stolichnaya vanilla vodka
1/2 oz. dark creme de cacao
1 oz. Baileys Irish Cream liqueuer

Fill a tall glass with ice, pour in alcohol, mix and enjoy

Fill a tall glass with ice, pour in alcohol, fill the rest of the way with pineapple juice, mix and enjoy! They serve the drink with a plastic glow-stick as a swizzle stick, which gives the drink an eerie, magical radiance.




Kalamata Olive Flatbread & Basic Flatbread
Jiko, Animal Kingdom Lodge

3 ounces Kalamata olives, chopped
2 ounces Four Cheese Mix (Royalty) ( you'll need lots more for the dough recipe below)
1/2 ounce Boursin cheese, crumbled (same)
1/16 ounce kosher salt
1/16 ounce fresh ground black pepper
1/8 ounce olive oil
1/8 ounce Micro Greens (Garden Gourmet)
1 recipe of Millet Dough (below)

Method:
1. Spread olive oil, salt and pepper on dough.
2. Sprinkle four-cheese mixture on top of dough. Sprinkle Kalamata olives and crumble Boursin cheese on tope of the olives.
3. Bake in 400º oven for about 10 minutes until crispy and flaky.
4. Garnish with micro greens.

Millet Flatbread Dough

1 1/2 pounds high gluten flour
1 1/2 pounds millet flour
1/3 cup hulled millet
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon sugar
1 1/2 ( 3 cups) pounds water
1 teaspoon yeast

Method:
1. In a mixing bowl, take the yeast and add to water, mix.
2. In another mixing bowl, add all dry ingredients and mix well.
3. Slowly incorporate yeast and water liquid into mix and mix well.
4. Let all rest in the bowl, covered and refrigerated.
5. Portion, let the dough rest a little longer and use it as you need.
6. Bake in 400º oven for about 10 minutes or until flaky and crispy.


Sunflower Seed Bread
Garden Grill Restaurant, Land Pavilion – Epcot (From Chef Mike Bersell)

4 cups Bread Flour
1 1/2 cups Starter Dough (recipe below)
3/4 oz. Fresh Yeast
1 tablespoon Salt
1 1/2 tablespoons Granulated Sugar
1 1/2 cups Sunflower Seeds
1 1/2 cups Water

1. Mix everything together and knead dough until smooth texture and it
comes away from the mixing bowl clean.
2. Cover dough with cloth and let it rest for 30 minutes.
3. Scale dough pieces into desired weight and shape pieces into round
dough balls.
4. Proof the dough until it is double the size.
5. Place in hot oven (400°F) for approximately 15-20 minutes.
6. Let the bread cool before slicing.

Starter Dough
3/8 cup Water
1 cup Bread Flour
pinch of Fresh Yeast

Mix together all ingredients and rest overnight in refrigerator.


Tuscan Salad
Wine Country Trattoria, California Adventure, DL
1 serving

Handful of mixed greens or mesclun mix
1 oz. black sliced olives
1 oz. diced red bell peppers
1 oz. diced celery
1 oz. white beans
2 ea. sliced beets (not pickled)
2 ea. whole pepperoncinis
3 ea. tomato wedges

Top with grated mozzarella, a few pieces of sliced salami and croutons. Guests are given a choice of 4 dressings - Italian, Blue Cheese, Ranch or Oil & Vinegar - and all are commercial dressings.
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Last edited by Tatania; 05-13-2008 at 01:54 AM.
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Old 05-14-2008, 07:14 PM   #2184
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Spicy Beef in Sichuan Broth.

The second time was the charm! I heard back from Cynthia Wu from the Nine Dragons resturant at the China Pavilion in Epcot. The yeild is one serving, but it looks easy enough to double, or triple. I can't wait to try it out!!!

Spicy Beef in Sichuan Broth
Ingredients:

10 oz beef, sliced
10 peppercorns
8 dried Sichuan pepper
2 oz Shanghai bokchoy (blanched)
1 tablespoon chopped garlic
1 tablespoon chopped scallion
2 tablespoon cooking oil
1 tablespoon Chinese cooking wine
1 cup water or chicken broth
3 to 4 tablespoon soy sauce (to taste)

Beef marinade
White pepper to taste
Salt to taste
1 tablespoon corm starch
1 tablespoon water


Method of Preparation

1. Slice beef. Add in marinade. Put aside.

2. Heat 2 tablespoons of cooking oil in a frying pan over medium high heat. Stir in peppercorn. Stir fry peppercorn for about a minute or until fragrant. Discard peppercorn. Keep fragrant oil in frying pan.

3. Stir in dried Sichuan pepper. Stir fry dried peppers until brown in color. Remove and put aside dried pepper.

4. With oil still in the frying pan, stir in chopped garlic and chili paste. Stir fry until fragrant. Add cooking wine, then water. Cook broth to a boil. Add soy sauce and a dash of white pepper.

5. Quickly stir in sliced beef. Once beef is cooked, add blanched Shanghai bokchoy. Dish up.

6. Top cooked beef and broth mixture with browned Sichuan pepper.

7. Served immediately with steamed rice.
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Old 05-15-2008, 02:35 AM   #2185
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Ooey Gooey Toffee Cake

Quote:
Originally Posted by lynninpa View Post
On another thread tonight, I saw a pic of the Ooey Gooey Toffee Cake from LTT. It looks so yummy! I have searched for the recipe yet have come up empty handed. Does anyone have the recipe?!



Ooey Gooey Toffee Cake
Liberty Tree Tavern, MK, WDW

Cake Bottom
1 box yellow cake mix
1 egg
1/2 cup (1 stick) butter

Mix ingredients and put an greased 13" by 9" baking pan.

Cake Filling
8 ounces cream cheese
3 ounces eggs
1 teaspoon vanilla extract
1/4 cup butter
1 cup semi-sweet chocolate chips
1 cup Heath Bar pieces
1 pound powdered sugar

Put cream cheese in the mixer. Slowly add eggs and vanilla. Add butter and mix well. Add powdered sugar; then add the chocolate chips and the Heath Bar pieces. Just mix but DO NOT OVER MIX. Pour on top of the Ooey Gooey Toffee Cake Bottom in the pan. Bake at 325°F for 35 min. and check for doneness.


Roasted Garlic & Buttermilk Dressing
Liberty Tree Tavern, MK, WDW
Yield: 3 cups

2 Cups Mayonnaise
¾ Cup Buttermilk
1 whole bulb Garlic (roasted)
¼ cup Red wine Vinegar
1 Fresh Lemon
Kosher Salt, to taste
Ground Black Pepper, to taste
12 Tbsp. minced Fresh parsley

Method: Roast the Garlic in a 300ºF oven until soft and golden brown. Once cool mix the Garlic and buttermilk together with a food processor until the mixture is smooth then mix together the remaining ingredients.

Fruit and Low- Fat Vanilla Yogurt Parfait
Blue Ribbon Bakery, Disneyland
1 serving

½ cup *Yoplait Low-Fat Very Vanilla Yogurt
½ banana, sliced
½ cup fresh blueberries
¼ cup strawberries, sliced, optional
½ cup Plain granola (the flavor of the granola shouldn’t clash with the yogurt so don’t use a flavored version)

Using a parfait dish, Place 1/3 of the granola on the bottom of the glass. Layer with 1/3 of the yogurt and then top it with 1/3 of the fruit. Repeat this layering twice. Tastes best when served chilled. Even 30" in the fridge is good.
* Yoplait French Vanilla is used for the high calorie version




Quote:
Spicy Beef in Sichuan Broth
I'm so happy for you that the recipe was sent by Nine Dragons. Persistence often pays off, LOL. However, one of the places that has never replied is the Joy of Tea where I was hoping to get the Mango Tea Slushie.
The Concourse Steakhouse is closing very soon so if anyone is going there, this is the last chance to get recipes.
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Last edited by Tatania; 11-18-2008 at 04:17 AM. Reason: changed 1/4 cup (1 stick) butter to 1/2 cup as that is what was probably meant.
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Old 05-18-2008, 01:08 PM   #2186
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Yum-O! Thanks!
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Old 05-19-2008, 02:21 PM   #2187
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Today I heard back from Epcot about the Cheesecake at the Coral Reef!
The BAVARIAN CHEESECAKE recipe that can be found on page 144 of this thread is the recipe that was used at the Coral Reef (thats what was sent to me) and they also sent the recipe for the berry sauce topping that the Coral Reef serves with it (when we had it, it wasn't poured over the cake just sitting in the bowl under the chessecake).

Berry Compote for Cheesecake
Coral Reef


INGREDIENTS
Blackberries (frozen)1 cup
Raspberries (frozen)1 cup
Strawberries (frozen)2 cup
Blueberries (frozen)1 cup
Sugar (granulated) 1 cup.
Water 1 cup.
Gelatin Powder 1 tea spoon
Corn starch 2 tea spoons



METHOD
Simmer strawberries with sugar and half of the water until slightly thickened. Then dissolve the gelatin in ¼ cup of cold water and set aside. Add the cornstarch to the remaining water and dissolve. Slowly pour in the cornstarch to the fruit mixture, then fold in the rest of the berries and simmer for few minutes more. Take it off the stove and add the dissolved gelatin . Stir gently. Cool the compote before portioning it into glasses. Chill and serve.
This compote is best served topped with good Vanilla sauce. Enjoy
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Old 05-19-2008, 08:28 PM   #2188
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Well I can't believe I just found out this thread existed....and I've been on the DIS boards for years!! I'm so excited to find all these recipes, especially the Kona sticky wings. I have a question about the order of the recipe though: The directions say to deep fry them, but it also gives directions for poaching liquid. Do I poach them first,then fry them just to crisp them up? Then, drench them in the wing sauce to serve?

I'm also trying to locate the recipe for the sweet bread that Kona serves at dinner with the macadamia butter. I see a recipe for the dinner bread at Ohana, but I don't think it's the same thing....??

Thanks for any help...looking forward to trying many more Disney recipes!

Sammy
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Last edited by Sammy; 05-19-2008 at 08:42 PM.
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Old 05-19-2008, 09:02 PM   #2189
apostolic4life
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Originally Posted by Sammy View Post
Well I can't believe I just found out this thread existed....and I've been on the DIS boards for years!! I'm so excited to find all these recipes, especially the Kona sticky wings. I have a question about the order of the recipe though: The directions say to deep fry them, but it also gives directions for poaching liquid. Do I poach them first,then fry them just to crisp them up? Then, drench them in the wing sauce to serve?

The poaching is done for two reasons: 1. often restaurants will poach or par-boil chicken before deep frying to ensure completely cooked meat 2. poaching liquid will impart flavor through the meat which will add to the flavor of the end product. The poaching here is probably used to ensure complete cooking since the meat found in a wing is often adequately flavored by the sauce applied to it.

Hope this helps!



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Old 05-20-2008, 06:49 AM   #2190
Tatania
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Recipes and reviews

Quote:
Berry Compote for Cheesecake Coral Reef
Thanks so much for posting this recipe. At least they're writing back to somebody


Quote:
Originally Posted by Sammy View Post
Well I can't believe I just found out this thread existed....and I've been on the DIS boards for years!! I'm so excited to find all these recipes, especially the Kona sticky wings.
I'm also trying to locate the recipe for the sweet bread that Kona serves at dinner with the macadamia butter. I see a recipe for the dinner bread at Ohana, but I don't think it's the same thing....??

Thanks for any help...looking forward to trying many more Disney recipes!

Sammy
I'm just as excited to find another Disney recipe fan. I loved that sweet bread with the Macadamia butter as well and got in touch with one of the managers at the Polynesian in the hopes of getting the bread recipe. He wrote me that he had forwarded my request to the kitchen and that they'd get back to me. This was months ago and they never did. Do you think you could send in a request and see if you have better luck?

I made several Disney recipes this week including some for dinner party tonight. It's very late and I'm tired (almost 4 am) but I'll write a very quick review.
Dijon Rubbed Beef Tenderloin (DCL) - basic garlic and mustard rub but works well.
Balsamic Smothered Mushrooms (page 143). These are part of the Grilled Pork Tenderloin dish at the California Grill with the idea being that the balsamic sauce gets ladled over the polenta. On its own there is too much sauce for the mushrooms and unless you're using a fabulous balsamic vinegar, I'd definitely use less as it's a little heavy on the vinegar taste.
Curried Butternut Squash Soup & Samosa's with Tamarind Chutney (Food and Wine Festival 2007, India) - These 2 recipes from the Food and Wine Festival cookbook were part of an Indian menu made for a dinner party and they were very successful starters. The soup was absolutely delicious with a slightly sweet taste and a smooth, silky texture. The samosas didn't have the crispy texture of the deep-fried ones but I prefer them baked because I don't like wasting oil and calories in deep frying unless it's absolutely necessary. The recipe wasn't strictly authentic in any case because it used phyllo rubbed with oil for the pastry casing - something no self-respecting Indian cook would ever use. Having said that this was a popular dish and they vanished as quickly as they were put on the table. The Tamarind Chutney had everyone asking for the recipe as it's a complex flavor of cumin, black mustard and sesame seeds with dates and tamarind. I can transcribe the recipes later this week if anyone is interested and thinks they might like to make this.
Alfajores de Lúcuma (page 138) I mail ordered the Lúcuma puree from Peru and used Dulce de Leche from Argentina. Having good Lúcuma puree it is important and I think fresh would have been the best. This is a very rich dessert - tasting a little like puréed figs mixed with cream and Dulce de Leche. I liked it but wouldn't rush to make it again.


Cornmeal Cake with Peaches
Spoodles Restaurant (CHEF Bart Hosmer)
Prep: 25 min Bake: 30 min

Cake
4 large eggs, whites and yolks separated
3/4 cup granulated sugar
1 1/2 tsp each freshly grated lemon and orange peel
2 Tbsp orange juice
1 1/2 tsp vanilla extract
3/4 cup all purpose flour
1/4 cup yellow or white cornmeal
3/4 cup raspberry jam (or your favorite jam or jelly)
4 cups sliced fresh peaches
2 Tbsp sugar
1 tsp lemon juice
Garnish: confectioners' sugar

1 . Heat oven to 350'F. Lightly grease an 8 x 2-in. round cake pan. Line bottom with waxed paper. Grease paper.
2. Cake: Beat egg whites in a large bowl with mixer on medium speed until foamy. Increase speed to high, gradually add 1/4 cup of the sugar and beat until stiff peaks form when beaters are lifted.
3. Beat yolks in a medium bowl with mixer on high speed (no need to wash beaters), gradually adding remaining 1/2 cup sugar. Beat until thick, lighter in color and doubled in volumes Beat in grated peels, orange juice and vanilla.
4. Gently fold yolk mixture into whites, then fold in flour and cornmeal just until blended. Spread batter evenly in prepared pan.
5. Bake 25 to 30 minutes until golden brown and pick inserted near center carries out clean. Cool completely in pan on a retire rack. Invert onto rack peel off paper, and place right side up on serving plate. Split into 2 layers. Remove top layer; spread jam to within 1/2 in. of edge of bottom layer; replace top.
6. About 30 minutes before serving: Mix peaches, sugar and lemon juice in a bowl. Leave at room temperature. Dust cake with confectioners' sugar stirred through a strainer. Serve with the peaches.




Grilled Salmon, Balsamic Onions And Polenta
Flying Fish Café, (Chef John State)

4 salmon fillets (5 oz. each)
I Tbs. olive oil
1/4 tsp. each salt and freshly ground pepper

Balsamic Onions
2 large red onions, each cut into
8 wedges with root end and skin attached
3 Tbs. balsamic vinegar
1/4 tsp. each salt and freshly ground
black pepper
2 tsp. honey
2 thyme sprigs
1 roll (24 oz) heat and serve polenta, sliced in 12 rounds (often in the produce section)
Nonstick cooking spray

1. Heat barbecue grill, ridged grill pan or broiler. Have ready two 12 in. long pieces heavy duty foil. Rub salmon with the oil; sprinkle with salt and pepper.
2. Balsamic Onions: Turn up edges of both pieces foil. Place ingredients near I end of each sheet. Fold other half of foil over onion filling. Fold edges over tightly to prevent leaks. Grill or broil 10 minutes, turn over and cook 5 to I 0 minutes longer until onions are tender when packets are pierced. Open carefully; discard onion skins and thyme.
3. Spray polenta slices with cooking spray; grill or broil 3 minutes per side.
4. Grill or broil salmon (see Tip) 4 to 5 minutes per side until opaque in center. Serve with the onions and polenta.

Cooks Note: If you can't fit everything on your grill at once, grill the onions and polenta first and keep warm on a covered serving platter, then grill the salmon.



Butterscotch Flan with Napoleons, Banana-Caramel Sauce and Rum Cream
Flying Fish Café (Chef John State)
Prep. 45 min Bake: I hr 25 min Cool: 45 min Chill: At least 3 hr

Butterscotch Flan
2 1/4 cups heavy (whipping) cream
1/2 cup butterscotch chips
1/3 cup sugar
2 Tbsp dark rum
Yolks from 6 large eggs
1 box (I7 1/4 oz) frozen puff pastry, thawed

Rum Cream
3/4 CUP heavy (whipping) cream
2 Tbsp each sugar and dark rum

Banana-Caramel Sauce
10 oz commercial caramel sauce or topping
6 bananas, peeled and sliced

1. Place oven rack in middle of oven. Heat to 300'F. Have ready a 9 x 5-in. oven roof glass loaf pan, a large roasting pan, 2 large cookie sheets and a 31/2 x 21/2-in. Mickey Mouse cookie cutter (see Tip and Notes).
2. Butterscotch Flan: Bring 1 3/4 cups of the heavy cream, the butterscotch chips, sugar and rum to a simmer in a medium saucepan, stirring until chips are melted.
3. Whisk yolks and remaining 1/2 cup cream
in a large bowl until blended. Whisk in about 1 cup hot butterscotch mixture. Then whisk yolk mixture back into saucepan. Stir over medium-low heat, scraping bottom of saucepan, 3 to 5 minutes or just until mixture starts to thicken on bottom (don't let it boil; it will curdle). Pour into loaf pan.
4. Put roasting pan on middle oven rack; set loaf pan in center. Add hot water to roasting pan to come 2/3 up sides of loaf pan.
5. Bake 1 hour 15 minutes or until a knife inserted in center of flan comes
almost. clean. Remove loaf pan to a then with plastic wrap. Refrigerate 3 until cold.
6. Heat oven to 400F. Unfold puff pastry and cut out 8 Mickey Mouse heads from each sheet. Place on ungreased cookie sheets.
7. Bake 10 minutes or until puffed and golden brown. With a spatula, remove immediately to a wire rack to cool.
8. Just before serving: Beat Rum Cream ingredients in a small bowl with mixer on medium speed until soft peaks form.
9. Banana-Caramel Sauce. Bring caramel to a simmer in a large skillet. Add-bananas; heat through. Remove skillet from beat.
10. To assemble: Cut flan in 8 portions. To remove from pan, lightly coat a broad spatula with nonstick spray, slide under
and lift out. Place 1 portion on each dessert plate. Top with 1 Mickey pastry, the bananas, a dollop of Rum Cream, then another Mickey.
Serve immediately. Serves 8.
NOTE I The Mickey cookie cutter may be found in stores selling Wilton cake decorating supplies. For the store nearest you or to order, call Wilton Enterprises at 630- 963-7100 ext. 320.
NOTE 2 To prepare pastry without a Mickey cutter, thaw any I sheet of puff pastry. With a ruler and sharp knife, cut sheet in half lengthwise, then crosswise in quarters making eight 21/2-in. squares. Bake and cool as directed. Split squares in half. Place boftom half on flan, top with bananas, top of pastry and Rum Cream.


Meatball Kebobs
Restaurant Marrakesh, Epcot

I lb lean ground beef or lamb
3/4 cup chicken broth
1/2 cup plain dry
bread crumbs
1/2 cup finely
chopped onion
1/3 cup each chopped cilantro and parsley
I Tbs. paprika
I tsp. each ground cumin, salt and pepper

1. Mix ingredients until very well blended. Form into 12 balls. Thread 3 on each of four 12 in. Iong skewers (see Tip).
2. Grill or broil 5 minutes per side or until cooked through and a thermometer inserted in centers registers 160'F.



Shrimp With Linguine
Narcoossee's Restaurant (Chef Anette Grecchi –Gray)
Prep: 25 min Cook: 8 min

1 lb linguine pasta
2 Tbs. extra virgin olive oil
I lb medium shrimp, peeled and deveined
2 tsp. chopped garlic
I tsp. each salt and pepper
I cup chicken broth
1/2 tsp. crushed red pepper optional
I Tsp. freshly grated lemon peel
1/4 CUP fresh lemon juice
1/2 cup chopped Italian parsley
1/3 cup grated Parmesan cheese
Garnish: lemon slices and parsley sprigs

I . Cook pasta according to package directions. Drain well.
2. While pasta cooks, heat I Tbs. of the oil in a large skillet over medium high heat. Add shrimp, garlic and 1/2 tsp. each of the salt and pepper. Sauté 2 minutes or until shrimp are barely pink. Add broth and crushed pepper, if using. Increase heat to high and cook I minute or until shrimp are cooked through. Stir in lemon peel and juice.
3. Put pasta in a serving bowl, add remaining Tbs. oil and 1/2 tsp. each salt and pepper; toss to coat. Add shrimp mixture, parsley and cheese. Toss to mix. Garnish with lemon and parsley.


Grilled Pork Chops with Shiitake Mushrooms and Port Wine Sauce
Yachtsman Steakhouse (Chef Roger Hill)

Four 3/4 in. thick center cut or loin park chops (about 10 oz each)
1 tsp. each salt and pepper
1 Tbs. butter
12 oz shiitake mushrooms sliced
2 bags (I0 oz each) fresh spinach

Port Wine Sauce
1 tsp. plus I Tbs. cold butter
1/4 cup minced sweet onion
1/2 cup each balsamic vinegar and port wine

1. Heat barbecue grill, ridged grill pan or broiler. Season chops with 114 tsp. each of the salt and pepper.
2. Grill or broil chops, 10 to 15 minutes, turning over once, until barely pink when cut near the bone.
3. While chops cook, heat butter in a late skillet over medium high heat. Add mushrooms and sauté about 5 minutes. Add spinach, a handful or two at a time, and stir just until wilted. Season with remaining 3/4 tsp. each salt and pepper. Set aside until chops are done.
4. Port Wine Sauce: Melt the I tsp. butter in a medium saucepan. Add onion and sauté until translucent. Add vinegar and simmer until syrupy, about 6 minutes. Add wine and simmer until reduced by about half. Remove from heat; swirl in remaining I Tbs. butter. Pour into a sauce boat.

Grand Floridian Cafe Mango Chicken
Grand Floridian Cafe (Chef Dan Kniola)
Serves 8
Prep: 30 min; Marinate- At least 2 hr; Bake.- 55 min

MARINADE
I cup orange juice
1/2 cup frozen pineapple juice concentrate
2 Tbs. fresh lime juice
I Tbs. coarsely ground black pepper
2 tsp. salt
I tsp. minced garlic
2 broiler fryer chickens (about 3 lb each), quartered

MANGO SAUCE
2 cups fresh mango chunks
3/4 cup ketchup
1/2 cup chopped onion
1/4 cup packed brown sugar
I Tbs. Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. each ground cinnamon and cumin
Garnish - lime wedges

1. Mix Marinade ingredients in a jumbo zip lock bag. Add chicken, seal and refrigerate at least 2 hours or up to 12, turning over bag 2 or 3 times.
2. Heat oven to 375'F. Line a large jelly- roll pan with aluminum foil (for easy cleanup). Arrange chicken in pan; discard the marinade.
3. Bake 45 to 55 minutes or until juices run clear when legs are pierced and a meat thermometer inserted in thickest part of a leg not touching bone, registers 170'F.
4. Meanwhile puree Sauce ingredients in a food processor. Pour into a saucepan and simmer 30 minutes. Spoon over chicken; garnish with lime.
Cooks Note: Serve with French fries and cut-up fresh fruit such as mango, kiwi and strawberries.
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Last edited by Tatania; 05-20-2008 at 07:02 AM.
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