Disney Information Station Logo

Go Back   The DIS Discussion Forums - DISboards.com > Just for Fun > The Creative Community > Cooking
Find Hotel Specials & DIScounts
 
facebooktwitterpinterestgoogle plusyoutubeDIS UpdatesDIS email updates
Register Chat FAQ Tickers Search Today's Posts Mark Forums Read





Reply
 
Thread Tools Rating: Thread Rating: 752 votes, 5.00 average.
Old 05-28-2008, 02:08 PM   #2236
greeneeyes
Mouseketeer
 
Join Date: Feb 2008
Posts: 458

I was just coming in here to post that from the Sentinel!
greeneeyes is offline   Reply With Quote
Old 05-29-2008, 10:06 AM   #2237
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

Tropical Slaw

The Crystal Palace
Lake Buena Vista, Florida


Servings: 5


3 quarts cabbage, shredded
1 ¼ cups red cabbage, shredded
¾ cup carrots, shredded
3 jicama, peeled and shredded
1 ½ cups pineapple, diced, drained
4 ounces coconut flakes, toasted
Salt and pepper, to taste


Tropical Slaw Dressing:
¼ cup white wine vinegar
½ tablespoon Jamaican Jerk Spice
¼ can Coco Lopez
¼ teaspoon caraway seeds, toasted
1 ½ cups mayonnaise




Soak red cabbage for 1 hour
Drain and remove excess moisture
Add to cabbage and carrots
Combine all ingredients for Tropical Slaw Dressing
Day of service, mix all ingredients together
Taste and adjust seasoning if necessary


Enjoy!
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
|
The DIS
Register to remove

Join Date: 1997
Location: Orlando, FL
Posts: 1,000,000
Old 05-29-2008, 10:07 AM   #2238
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

Green Thai Curry Chicken

The Crystal Palace
Lake Buena Vista, Florida


Servings: 6


1 tablespoon olive oil
6 each chicken breasts, sliced very thin
1 teaspoon kosher salt
¼ teaspoon Madras Curry Powder


Green Thai Curry Sauce:
2 ½ cups coconut milk
½ tablespoon fresh garlic, chopped
1 ½ tablespoons olive oil
¼ cup yellow onion, diced
1 teaspoon Madras Curry Powder
1 tablespoon Thai Curry Pesto, Greek Island
1 teaspoons kosher salt
1 ounce butter, for roux
1 ounce flour, for roux
1 pinch turmeric
1 ½ teaspoons Green Thai Curry Paste
Julienne red pepper, for garnish
Long cut chives, for garnish


Green Thai Curry Sauce: Sauté onions, garlic and green curry paste in olive oil for 5 minutes. Add coconut milk and Thai Curry Pesto. Bring to a boil and add roux. Simmer for 30 minutes. Adjust seasoning if necessary and reserve.


Chicken: Marinate sliced chicken in olive oil, kosher salt and curry powder overnight.


In a hot sauté pan, add olive oil. When olive oil begins to smoke add chicken. Sauté until chicken is fully cooked. Add Green Thai Curry sauce to pan and toss. Place into serving vessel and garnish with long cut chives and julienne red pepper.

Enjoy!
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
Old 05-29-2008, 10:08 AM   #2239
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

Pasta Salad with Feta, Fresh Vegetables and Balsamic Vinaigrette

The Crystal Palace
Lake Buena Vista, Florida


Pasta Salad with Feta, Fresh Vegetables and Balsamic Vinaigrette



Servings: 8 - 12




2 lbs pasta
½ cup red onions (julienne)
¼ cup red peppers (julienne)
¼ cup green peppers (julienne)
¼ cup red beefsteak tomatoes (julienne)
½ cup feta cheese (crumbled)
½ cup Parmesan cheese (shredded)
½ cup Kalamata olives (rough chopped)
1 cup white balsamic vinaigrette
¼ cup olive oil
2 Tablespoon chives
Salt and pepper to taste






Gather all of the ingredients and mix well.
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
Old 05-29-2008, 10:38 AM   #2240
greeneeyes
Mouseketeer
 
Join Date: Feb 2008
Posts: 458

Quote:
Originally Posted by TheGoofyMama View Post
The Crystal Palace
Lake Buena Vista, Florida


Pasta Salad with Feta, Fresh Vegetables and Balsamic Vinaigrette

Servings: 8 - 12

2 lbs pasta
½ cup red onions (julienne)
¼ cup red peppers (julienne)
¼ cup green peppers (julienne)
¼ cup red beefsteak tomatoes (julienne)
½ cup feta cheese (crumbled)
½ cup Parmesan cheese (shredded)
½ cup Kalamata olives (rough chopped)
1 cup white balsamic vinaigrette
¼ cup olive oil
2 Tablespoon chives
Salt and pepper to taste

Gather all of the ingredients and mix well.
That sounds yummy and would be great for BBQ's. I'm not sure about julienning a beefsteak tomato though, wouldn't you lose a lot of the meat when you seed it?
greeneeyes is offline   Reply With Quote
Old 05-29-2008, 10:42 AM   #2241
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

I think you could get good results if you gently removed the seeds with either a small spoon or small melon scooper. Then you would lay the 'mater on it's back skin side down and slice it easily.
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
Old 05-30-2008, 04:37 AM   #2242
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,127

Quote:
Originally Posted by greeneeyes View Post
That sounds yummy and would be great for BBQ's. I'm not sure about julienning a beefsteak tomato though, wouldn't you lose a lot of the meat when you seed it?
So many recipes call for tomatoes to be peeled and seeded (the fancy French name for this is "tomato concassé") that I'm just about always seeding my tomatoes now before I use them in a recipe. It keeps things like Greek salad from getting too watery. The way I learned to seed tomatoes is to cut them into quarters and then squeeze gently so just the watery stuff comes out. After that it would be really easy to julienne them.

So many great salad recipes in the past days! My niece has asked me to make the salad for her birthday dinner because she loves the Disney salads so much. I was all set to make the Boma Watercress Salad when I saw the wonderful new recipes from Crystal Palace, arrgh. I'm torn, but will probably stick to the Watercress salad because I've are ready written down the ingredient list



Made several Disney recipes this week and am planning to make the Goat Cheese Ravioli from California Grill on Sunday.
Quick reviews: Strawberry and Mango Salad (p. 138) - basically a fruit salad with cilantro. The dressing is very good but I just can't warm to cilantro in my fruit salad. I added chopped pineapple on Day 2 and it was very good.
Camarón con Pebre, Sautéed Shrimp with Cilantro Sauce (p. 138), I really like the garlicky flavored cilantro salsa. I had something very similar served with steak while in Honduras and because the salsa is so overpowering, I think it might work better with meat than shrimp.
Tamarind and Teriyaki BBQ Sauce from Boma. (p. 24) Served this with a slow cooked ribs on which I used the Flame Tree BBQ Rub. All I can say is wow! It's almost impossible to find poblano peppers here, so I used a dried Ancho pepper and used dried chipotle peppers instead of canned. I used less chipotle and less crushed red pepper and I'm glad I did because the sauce would have been too hot for me. The Tamarind Sauce gets mixed 50-50 with the Teriyaki sauce and it's understandable when you taste it. The Teriyaki sauce however is fabulous as a stand-alone sauce. My two teenage tasters demolished buckets of this sauce.

Requests: I told the chefs at Chef Mickey's that it would be okay to send the large quantity recipes as I'd convert them. Unfortunately, they've declined so I don't think there is much hope of getting the Carrot Salad or Turkey Pot Pie recipes from there.
Rose and Crown - Smoked Salmon Appetizer - if this is the appetizer listed on the menu as "Thin slices of smoked salmon served with red onions, marinated asparagus and capers" , I'm wondering what part of the recipe is wanted? From the description it sounds like your typical plate of smoked salmon garnished with the items mentioned. Was there an additional sauce served with this? I ask, because it seems to be off the menu now.

Speaking of the Rose and Crown, I was sent this recipe from them and wondered if anyone knew what it was served with?

Red Onion Jam
Rose & Crown Restaurant, Epcot United Kingdom Pavilion

1 pound red onions, julienne
1 tablespoon canola/olive blend
1/4 cup red wine (Cabernet)
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 cup sugar, granulated
pinch of kosher salt

1. Heat pan with oil.
2. Add onions and sauté until caramelized.
3. Add sugar and caramelized.
4. Deglaze with wine and vinegar
5. Reduce until syrup-like consistency.
6. Let cool.
Note: Store in refrigerator up to 2 weeks.


Lemon Mustard Vinaigrette
Le Cellier Restaurant, Epcot Canada Pavilion
Serves 2 cups

½ cup lemon juice
2 tablespoons sherry vinegar
2 tablespoons Dijon mustard
2 ½ tablespoon Creole grain mustard
Salt to taste
Pepper to taste
1 ½ cups canola oil

1. In a bowl, add all ingredients except canola oil.
2. Add oil in a slow stream to blend.

Apple and Dried Cranberry Crisp
Garden Grill Restaurant, The Land, Epcot
Serves 8

2 pounds apples, chopped
½ cup sugar
½ teaspoon cinnamon
1 teaspoon lemon juice
1/2 cup apple juice
1 cup cranberries

Mix all dry ingredients in large mixing bowl. Add apples, cranberries, lemon juice and apple juice. Mix well until all apples are coated.

Topping
1/2 cup sugar
1/2 cup brown sugar
¾ cup flour
1 teaspoon cinnamon
1 cup margarine
¾ cup pecans
¾ cup oatmeal

Add all dry ingredients to mixer. Mix well on low speed to incorporate. Slowly add margarine. Incorporate well. Put the apple and cranberry mixture in a 13” x 9” pan. Top with topping mix. Bake in 350 degree oven for 20 minutes or until apples are done.
__________________
Disney Recipe Exchange

First visit to WDW in 1976. Many times since then.


Last edited by Tatania; 05-30-2008 at 04:51 AM.
Tatania is offline   Reply With Quote
Old 05-30-2008, 07:20 AM   #2243
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

Georgia Peach

* Exported from MasterCook *

Georgia Peach

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 oz. Sky Vodka
1/4 oz. Peach Schnapps
orange juice
cranberry juice

Fill a very tall glass with ice, pour in alcohol, and juices. mix and
enjoy!


Description:
"House of Blues, Downtown Disney"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0 0




* Exported from MasterCook *

Hainan Mango Mousse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces Mangoes in Syrup (can)
2 pieces Preserved Ginger -- chopped
1 cup Heavy Cream
20 grams Gelatin Powder (or 4 teaspoons)
2 tablespoons Hot Water
2 Egg Whites
1 1/2 tablespoons Light Brown Sugar
Lime Zest
Preserved ginger -- for garnish

Drain mangoes, reserve syrup. Blend mangoes with preserved ginger in a
food processor for 30 seconds or until smooth. Measure the mango puree and
make up to 1 1/4 cups with the reserved mango syrup. In a separate bowl,
whip heavy cream until soft peaks are formed. Fold in mango mixture into
whipped heavy cream until well combined. Dissolve gelatin in hot water and
leave to cool slightly. Beat egg whites in a clean bowl until they form
soft peaks, then beat in sugar. Gently fold the egg whites into the mango
mixture with a metal spoon. Spoon the mousse into individual serving
dishes. Garnish with lime zest and slices of preserved ginger. Serve cold


Description:
"Epcot Food and Wine Festival, China"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 370 Calories; 22g Fat (85.8%
calories from fat); 3g Protein; 5g Carbohydrate; 0g Dietary Fiber; 119mg
Cholesterol; 51mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 4 1/2
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0




Goi Ga Torn Chicken and Cabbage Salad



* Exported from MasterCook *

Goi Ga Torn Chicken and Cabbage Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Garlic gloves -- minced
2 Dried Red Chiles -- Sliced thin and rehydrated
1/3 cup Sugar
1/2 Fresh Lime Juice
1/4 Fish Sauce
6 cups Julienne Green Cabbage
2 cups Napa Cabbage
3 cups Julienne Carrots
2 Tblsp. Julienne cilantro
1/4 cup Julienne Mint
2 Julienne Red Peppers -- seeds removed
2 Chicken Breasts
1 cup Lightly Salted peanuts -- crushed
1/4 cup Shrimp Chips

Method of Preparation for Dressing:
Combine chilies, garlic, sugar, lime juice and fish sauce. Mix until sugar
is dissolved. Set aside.

Cover chicken with water and cook until done, approximately 20 minutes.
Cool and pull apart into shreds.

Toss all ingredients and sprinkle with peanuts and shrimp chips.

Description:
"Southeast Asia, Epcot Food and Wine Festival"
Source:
"The Orlando Sentinal"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 334 Calories; 14g Fat (37.1%
calories from fat); 31g Protein; 21g Carbohydrate; 1g Dietary Fiber; 93mg
Cholesterol; 92mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Fruit; 0 Fat; 1
Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/


Last edited by TheGoofyMama; 05-30-2008 at 07:27 AM.
TheGoofyMama is offline   Reply With Quote
Old 05-30-2008, 07:58 AM   #2244
starwood
This mouse GOT her next cruise
I won't even tell my DH what I'm doing. He already thinks I'm nuts
 
starwood's Avatar
 
Join Date: Mar 2000
Location: Northern NJ
Posts: 6,349

Quote:
Red Onion Jam
Rose & Crown Restaurant, Epcot United Kingdom Pavilion

1 pound red onions, julienne
1 tablespoon canola/olive blend
1/4 cup red wine (Cabernet)
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 cup sugar, granulated
pinch of kosher salt

1. Heat pan with oil.
2. Add onions and sauté until caramelized.
3. Add sugar and caramelized.
4. Deglaze with wine and vinegar
5. Reduce until syrup-like consistency.
6. Let cool.
Note: Store in refrigerator up to 2 weeks.
I'm not sure if this is it but there is a small crock that you get with the cheese appetizer. I didn't care for it much so I only tasted it.
__________________
"Today is forever, tomorrow is just one of yesterday's dreams"
WDW 4/18/2008 Bergenfield High School Marching Band at the Magic Kingdom


Environmentallity Begins With You
starwood is offline   Reply With Quote
Old 05-30-2008, 12:16 PM   #2245
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

* Exported from MasterCook *

Blue Spoodle

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 oz - GranGala
1 oz - Blue Curacao
1/2 oz - Peach Schnapps
4 oz - Pina Colada Mix

Put all ingredients into a blender with 2 cups of ice and blend. When
smooth, pour contents into a hurricane glass, top with whip cream and a
strawberry on the rim of glass.

Description:
"Spoodles, Boardwalk"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0 0





* Exported from MasterCook *

BLT Wrap with Avocado Spread

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Mission burrito-size flour tortillas
1 ripe avocado -- peeled and pitted
1/4 cup sour cream
1 tablespoon lime juice
1/2 teaspoon hot red pepper sauce -- to taste
1/2 teaspoon Worcestershire sauce
4 large leaves red leaf lettuce
2 large tomatoes -- cut into 1/4-inch slices
8 slices cooked turkey bacon

Combine avocado, sour cream, lime juice, hot sauce, Worcestershire sauce
and a dash of salt. Blend with fork until smooth. Spread each warmed
tortilla with 3 tablespoons of the avocado spread. Layer with lettuce,
tomatoes and bacon. Fold in sides and roll up.

Description:
"From Mission Tortilla Factory at Disney's California Adventure"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 45 Calories; 3g Fat (59.5% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol;
19mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat;
0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0




* Exported from MasterCook *

Apple Cranberry Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. refrigerated pie crust dough -- (15 oz.)
3 lbs. Granny Smith apples -- peeled, cored, thinly sliced
2/3 cup sweetened dried cranberries
1/2 cup sugar
2 Tbs. cornstarch
1 1/4 tsp. ground cinnamon
1 egg -- slightly beaten
White decorating sugar crystals -- optional

Place jellyroll pan on center oven rack. Preheat oven to 350°F. Fit 1
sheet pie dough in 9" pie pan; flute edge. Combine fruit, sugar,
cornstarch and cinnamon; transfer to pie shell.

Unroll remaining pie dough. With mouse-shaped cookie cutter, cut out
shapes. Arrange cutouts over fruit, overlapping slightly; attach to each
other with water. Brush dough with egg; if desired, sprinkle with sugar
crystals. Bake on hot pan 1 hour, 30 minutes or until bubbly. Cool on
rack.

About this recipe:
Servings: 10; Calories: 333; Protein: 2 g; Fat: 12 g (5 g saturated);

Description:
"Epcot Center (Chef Brian Piasecki)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1093 Calories; 6g Fat (4.9%
calories from fat); 10g Protein; 261g Carbohydrate; 25g Dietary Fiber;
212mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat;
10 Fruit; 1/2 Fat; 6 1/2 Other Carbohydrates.

NOTES : Kitchen time: 40 minutes / Total time: 4 hours

Nutr. Assoc. : 0 0 0 0 0 0 0 0




* Exported from MasterCook *

Aioli

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Garlic cloves -- mashed
2 Egg yolks
1/8 tsp Salt
1 cup Olive oil
1 tsp Vinegar
1 tsp Fresh Lemon Juice

Beat eggs until very thick and lemon colored. Beat in mashed garlic and
salt. Beating constantly, add olive oil, VERY SLOWLY. After about half the
oil has been added and the mixture is thickening, add vinegar, and lemon
juice. The continue adding olive oil slowly, beating until the thick
emulsion is formed.

Description:
"from Cinderella's Royal Table, Magic Kingdom"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 256 Calories; 28g Fat (97.8%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 53mg
Cholesterol; 35mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
Old 05-30-2008, 01:24 PM   #2246
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

Atlantic Seafood Bowl

Walt Disney World Swan and Dolphin Resort



Atlantic Seafood Bowl
Ingredients for Seafood Fume:
1 Lb. Grouper (cut into 1 inch cubes)
1 Lb. Mussels
1 Lb. Clams
1 Each Celery Stalk
1 Each Leek
1 Each Bay Leaf
1 Tbsp. Butter
1/4 Cup White Wine
4 Cups Water

Ingredients for Seafood:
1 Lb. Fresh Sardines (cleaned)
2 Each Green Peppers (diced large)
2 Each Red Peppers (diced large)
2 Each Yellow Squash (diced large)
1 Tsp. Fresh Parsley (chopped)
1/2 Cup Olive Oil
1/4 Cup Lemon Juice
2 Each Garlic Cloves
Salt and Pepper to Taste








Method of Preparation for Seafood Fume:
Melt butter in 2 quart sauce pan. Add grouper, mussels, clams,
celery stalk, leek, bay leaf and white wine. Cook at medium heat. Once the
clams and mussels open, add the water. Cover and simmer on low heat for 30
minutes. Once done, season to taste and strain, saving the liquid.

Method of Preparation for Seafood:
Preheat oven to 375°. Toss diced vegetables in olive oil with
chopped parsley, garlic and season with salt and pepper. Roast them in the
oven until golden brown, approximately 7 minutes. Meanwhile, heat some olive
oil in a small sauté pan and sear the sardines.

Presentation:
In a presentation bowl, place the roasted vegetables in the
center and top with seared sardines. Pour the hot seafood fume on top and
serve immediately.

Serves: 4
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
Old 05-30-2008, 02:55 PM   #2247
greeneeyes
Mouseketeer
 
Join Date: Feb 2008
Posts: 458

The BLT wrap with avocado sound delicious!

greeneeyes is offline   Reply With Quote
Old 05-30-2008, 11:07 PM   #2248
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,127

Disneyland California Food and Wine Festival

Quote:
Originally Posted by starwood View Post
I'm not sure if this is it but there is a small crock that you get with the cheese appetizer. I didn't care for it much so I only tasted it.
That makes sense to me as it sounds like it could work as a relish with cheeses.

It's very difficult to get recipes from the DL Food and Wine Festival as they don't publish a recipe book or anything. Apparently they had some on the Disneyland Website but I didn't see them.
Here are a few film clips of the live cooking demonstrations along with the recipes. You can kind of imagine being there



Disney Chef Mike Hugo shows how to prepare Filipino Egg Rolls (Lumpia)

Lumpia

2 pounds of ground pork
2 pounds of ground beef (both meets can be replaced for turkey for a more lean dish)
4 ounces of chopped carrots
4 ounces of chopped onions
4 ounces of chopped celery
2 ounces of garlic
2 ounces of Parsley
1 ounce of sesame seeds
2 ounces of soy sauce
2 eggs
Salt (to personal taste)
Pepper
Canola Oil
Lumpia wraps (sold at Asian stores)
Optional: Serve with sweet chili sauce or Dijon mustard sauce.

Mix the two meats and add the carrots, onions and celery. Then spice with parsley, garlic, sesame seeds, pepper and salt. Keep mixing as you add the eggs.
Keep the lumpia wraps under paper towels to keep them humid. Once the mix is ready, place a lumpia wrap on flat surface and add about an ounce of mix on a corner. Fold bottom corner of the wrap towards the center and then do the same with the right and left corners .Continue to roll on itself, then moist the final corner on egg wash (made of egg and water) to seal.
Make sure to leave no air pockets within it. Fry on canola oil for a few minutes on at medium heat for about 3-4 minutes, turning once. They are ready when they float and the wrap becomes golden brown.

Chef Gloria Tae Makes Valencia Orange Sorbet

Valencia Orange Sorbet
by **Chef Gloria Tae of the Golden Vine Winery, Disney’s California Adventure

Juice from 8 *Valencia oranges (about two cups)
Juice from 1 lime
Sugar (quantity varies according to oranges' sweetness)
Salt (optional)

Mix the orange and lime juice and add sugar to taste. Then pour mix into ice cream maker. Time varies on each machine but try to reach an ice cream-like consistency.

*The Valencia orange used to be grown throughout the county (including where Disneyland lies today). Has a thin skin that’s difficult to peel. It’s sweet, juicy and contains few seeds.
**Originally from Seoul, North Korea, Tae has been working as a chef at the Disneyland Resort for six years. She describes her culinary style as California rustic with Asian accents.


Taste of California Marketplace video



Monterey Clam Chowder
Demonstration at the Pacific Wharf Kitchen stage by Sous Chef Bill Carlisle
Also served at the *Pacific Wharf Café, Disney’s California Adventure

1¼ hours | 30 min prep | SERVES 6

5 tablespoons butter
5 tablespoons flour
2 tablespoons vegetable oil
1 ½ cups potatoes, peeled and diced
½ cup diced onions
½ cup red peppers
½ cup green peppers
½ cup celery
2 ¼ cups clam juice
1 ½ cups heavy cream
1 cup clams, chopped
1 tablespoon fresh thyme (or 1/2 tablespoon dried)
1/4-1/2 teaspoon salt
1 pinch white pepper
¾ teaspoon Tabasco sauce
Sourdough Bread Bowl or bread slices

Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.
In a large pot, heat the oil and sauté the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
Add the heavy cream, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.
Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
To Serve: At the PWC this is served in a sourdough bread bowl, baked fresh on-premises in the Boudin Bakery. If you like, serve slices of sourdough alongside.

*This is one of the most requested recipes at DL and has been published in the Disney Magazine.
Calories Per Serving: 467; Total Fat 14g; Dietary Fiber 2.2g
__________________
Disney Recipe Exchange

First visit to WDW in 1976. Many times since then.

Tatania is offline   Reply With Quote
Old 06-01-2008, 04:26 AM   #2249
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,127

Fountain View Bakery

Coconut Custard Tart
Fountain View Bakery, Epcot

1 batch sugar cookie dough (you can make your own or use pre-made)
12 ounces pasty cream (see below recipe)
6 ounces coconut, shredded
2 ounces coconut compound (found in specialty stores or you can use coconut extract)
12 ounces crème brulee
2 ounces coconut, toasted

Roll out sugar cookie dough in a 10-inch ring. Trim top. Bag in pastry cream. Mix compound and brulee together. Pour over pastry cream. Bake at 325 degrees until the custard is set. Sprinkle toasted coconut on pie before serving.

Ingredients for Crème Brulee
3 cups heavy cream
½ cup sugar
10 each fresh egg yolks
1 teaspoon vanilla extract

In a double boiler, heat over medium heat until dissolved, stirring constantly. Do not whip. Place in a large mixing bowl. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks. Add remaining cream mixture. Stir to blend well. Strain mixture through fine mesh strainer.

Ingredients for Pastry Cream
12 ounces milk
3 ounces sugar
3 ounces sugar
3 each egg yolks
1 ½ ounce cake flour
1 ounce cornstarch
4 ounces milk
½ ounce butter
to taste vanilla

Boil milk and sugar. Mix together sugar, yolks, flour, cornstarch, and milk, and add to hot milk and sugar, stirring continuously until mixture come to a boil. Remove from heat. Stir butter and vanilla into mixture.




Fruit Tulips
Fountain View Bakery, Epcot, Future World

Ingredients for Tulip Paste
7 ounces butter
12 ounces powder sugar
10 ounces bread flour
7 each egg whites
dark chocolate, melted for brushing inside of shells.

Cream butter, powder sugar and bread flour. Add egg whites, slowly. Spread thin round circle on greased and floured sheet tray. Bake at 350°F until golden brown. Then, set while hot over upside down coffee cup to dry. Brush inside with dark chocolate.

Pastry Cream:
1 quart milk
6 ounces sugar
4 ounces butter
3 ounces corn starch
4 each eggs

Use part of milk and stir into corn starch. Then, add eggs into corn starch mixture. Boil the remainder of the milk, sugar and butter. Once it starts boiling, add corn starch mixture. Stir until it thickens.

Star Glaze
Clear jelly example: apricot or currant
Fresh fruit of your choice, chopped

In a sauce pan, add some clear jelly. Add a little water, bring to a boil, and then brush over fruit.
Method: After brushing the inside of shells, add pastry cream. Top with fresh fruit and brush with star glaze.
__________________
Disney Recipe Exchange

First visit to WDW in 1976. Many times since then.

Tatania is offline   Reply With Quote
Old 06-01-2008, 09:25 AM   #2250
TheGoofyMama
I've been to WDW too many times to count, I've also been a cast member twice *0*
 
TheGoofyMama's Avatar
 
Join Date: Jan 2008
Location: Newport, Kentucky
Posts: 253

* Exported from MasterCook *

Shrimp on the Barbie Version 1

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 Shrimp -- peeled, deveined
Wooden Skewers
4 Onion Flatbread
Tarragon Drizzle: Ingredients:
1 fl. oz. Egg Yolk -- Pasteurized
1 tsp. Roasted Garlic Puree 4 ea
1 tsp Lemon Juice -- fresh squeezed
1 Tblsp Dry Mustard
1 pinch Cayenne
1 tsp White Balsamic Vinegar
2 Tblsp Tarragon -- fresh chopped
2 1/2 fl. oz. Olive Oil
Kosher Salt
Black Pepper -- fresh ground
Pepper Shrimp Marinade:
1 fl. oz. Canola Oil
1 Tblsp. Soy Sauce -- Tamari
2 fl. oz. Chili Garlic Sauce
2 fl. oz. Lime Juice(fresh squeezed)
1/2 Tblsp. BBQ Sauce
1 Jalapeno Pepper (seeded -- ribs removed, minced)
1/2 Tbsp. Garlic -- minced
2 Tblsp. Cilantro -- fresh, chop
1/2 Tblsp. Chives -- sliced thinly
1 tsp. Kosher Salt
1/2 tsp. Black Pepper (Fresh ground)

Method of Preparation for Tarragon: Combine in food processor: egg yolk,
garlic puree, lemon juice, dry
mustard, cayenne and balsamic, puree on high. Add oil in slow steady
stream until all is incorporated, add tarragon and puree, season
with salt and pepper to taste. Place in container and refrigerate
until service.

Method of Preparation for Marinade:

Combine all ingredients and mix completely.

Final Method of Preparation:

Place six shrimp on each skewer, place skewers in a pan containing
the marinade is completely covering the shrimp. Refrigerate and let
marinate for 12 hours. Pre-heat a charcoal or gas grill. Remove
shrimp skewers from marinade, discard marinade, and grill each side
for 2-3 minutes until shrimp are just cooked throughout. Grill each
side of the flat bread to warm. Serve shrimp skewers on flatbread
with tarragon drizzle.

Serves 4

Description:
"Food and Wine Festival EPCOT AUSTRALIA"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 359 Calories; 4g Fat (9.7% calories
from fat); 48g Protein; 35g Carbohydrate; 4g Dietary Fiber; 219mg
Cholesterol; 18567mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean
Meat; 6 Vegetable; 0 Fruit; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0





* Exported from MasterCook *

Shrimp on the Barbie Version 2

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Tarragon Drizzle:
1 fl. oz. Egg Yolk -- Pasteurized
1 tsp. Roasted Garlic Puree
1 tsp Lemon Juice -- fresh squeezed
1 Tblsp Dry Mustard
1 pinch Cayanne Pepper
2 1/2 fl. oz. Olive Oil
2 Tblsp Tarragon -- fresh chopped
1 tsp White Balsamic Vinegar
Kosher Salt
Black Pepper -- fresh ground
Ingredients:
24 Shrimp -- peeled, deveined
4 Wooden Skewers
4 Onion Flatbread
Shrimp Marinade:
1 fl. oz. Canola Oil
1 Tblsp. Soy Sauce -- Tamari
2 fl. oz. Chili Garlic Sauce -- (found at local Asian
markets)
2 fl. oz. Lime Juice (fresh squeezed)
1/2 Tblsp. BBQ Sauce
1 Jalapeno Pepper (seeded -- ribs removed, minced)
1/2 Tbsp. Garlic -- minced
2 Tblsp. Cilantro -- fresh, chop
1/2 Tblsp. Chives -- sliced thinly
1 tsp. Kosher Salt
1/2 tsp. Black Pepper (fresh ground)

Method of Preparation for Tarragon: Combine in food processor: egg yolk,
garlic puree, lemon juice, dry mustard, cayenne and balsamic, puree on
high. Add oil in slow steady stream until all is incorporated, add
tarragon and puree, season with salt and pepper to taste. Place in
container and refrigerate until service.

Method of Preparation for Marinade: Combine all ingredients and mix
completely.

Final Method of Preparation: Place six shrimp on each skewer, place
skewers in a pan containing the marinade is completely covering the
shrimp. Refrigerate and let marinate for 12 hours. Pre-heat a charcoal or
gas grill. Remove shrimp skewers from marinade, discard marinade, and
grill each side for 2-3 minutes until shrimp are just cooked throughout.
Grill each side of the flat bread to warm. Serve shrimp skewers on
flatbread with tarragon drizzle.


Description:
"Epcot Food and Wine Festival, Australia"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 358 Calories; 4g Fat (9.7% calories
from fat); 48g Protein; 35g Carbohydrate; 4g Dietary Fiber; 219mg
Cholesterol; 18567mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean
Meat; 6 Vegetable; 0 Fruit; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
__________________
Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_D...World_Recipes/

TheGoofyMama is offline   Reply With Quote
Reply



Thread Tools
Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

facebooktwitterpinterestgoogle plusyoutubeDIS Updates
GET OUR DIS UPDATES DELIVERED BY EMAIL



All times are GMT -5. The time now is 06:54 AM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Copyright © 1997-2014, Werner Technologies, LLC. All Rights Reserved.

You Rated this Thread: