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Old 07-16-2008, 07:23 PM   #2311
Sigh...other than WDW, if I could actually live anywhere else, it would be at our SuperTarget
I can't sleep with the tag on top
I guess I have comforter issues!
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Location: Wisconsin
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ESPN Boo-Yeah Chili

This recipe was given to us by a sous chef at the ESPN Club...very nice man!

Boo-Yeah Chili

1 T celery salt
1 T chili powder
1 T granulated garlic
1 T cumin
1 1/2 t onion powder
1 1/2 t ground black pepper
3/4 t salt
1/2 t cayenne pepper
2 oz cooking oil
3/4 pound yellow onions, diced
3 cloves garlic, minced
10 oz green bell pepper, diced
1 pound beef sirloin, cubed
1 1/2 pounds lean ground beef
14 oz. V-8 juice
20 oz canned diced tomatoes
6 oz canned crushed tomatoes

1. Mix all dry spices well
2. Place cubed sirloin into a mixing bowl; add dry spices and mix well
3. In a large saucepan, heat the cooking oil, add the diced onions sauteing until lightly browned; add the garlic, continue cooking for5 minutes
4. Add the ground beef, cook until meat is cooked through, then drain off the fat.
5. Return to medium heat; add the seasoned beef sirloin, peppers, celery, V-8 juice and tomato products.
6. Cook for approximately one hour or until the beef is tender.
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Old 07-17-2008, 08:58 AM   #2312
I've been to WDW too many times to count, I've also been a cast member twice *0*
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Walt Disney World Blue Cheese Dressing

reads as follows:

6 oz bleu cheese
4 cups mayonnaise
1 1/2 cups buttermilk
2 tsp apple cider vinegar
1 1/2 tsp salt
1 drop tabasco sauce
2 tsp lemon juice
1 tsp cracked black papper
1 cup sour cream


From John Cordone, Walt Disney World, Food Division, Executive Chef



Macaroni Mickey Mousse

Serves 6

1 cupful of macaroni broken in pieces
1 1/2 cupfuls of scalding milk
1 cupful of soft bread crumbs
1/4 cupful of melted butter
1 pimiento, minced
1 tablespoonful of chopped parsley
1 tablespoonful of chopped onion
1 1/2 cupfuls of grated cheese
1 teaspoonful of salt
1/8 teaspoonful pepper
Dash of paprika
3 eggs, beaten

Cook the macaroni in 1 quart of boiling salted water, drain, cover with cold water, and drain again. Pour the scalding milk over the bread crumbs, add the butter, pimiento, parsley, onion, grated cheese and seasonings. Then add the beaten eggs. Now turn the macaroni into a well greased loaf pan or casserole and pour the milk and cheese mixture over it. Bake about 50 minutes in a slow oven (325 degrees). The loaf is firm enough when done to hold it's shape when turned out on a platter.

NOTE: Mr. Disney often serves Macaroni Mickey Mousse to his friends who visit him at his Hollywood bungalow. He sometimes varies this recipe by having his cook substitute 2 tablespoonfuls of finely chopped celery for the 1 tablespoonful of chopped parsley, and add 2 strips of finely chopped cooked bacon.

Walt Disney World Recipes (Yahoo Group)

Last edited by TheGoofyMama; 07-17-2008 at 09:13 AM.
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Old 07-17-2008, 09:59 AM   #2313
Drah-gun! I don't do that tongue thing!
I actually used to be smart...before I had kids & brain damage
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Portobello Mushrooms (Vegetarian)
Blue Bayou
This recipe was given out by Blue Bayou chefs.
Yield: 4

Portobello Marinade

8 ea. Portobello mushroom, medium size
1 qt. Water
4 ea. Chef Paul Prudhomme's blackened Redfish magic
2.5 fl. oz. Pickapappa sauce
2.5 fl. oz. Olive oil
¼ tsp. Jerk spices
Mix all ingredients well except the mushroom. Pour marinade over mushroom and let them rest over night in the refrigerator.

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Black Eye Peas Relish
Blue Bayou

15 oz. Black eye peas (already cooked)
1.5 ea. Tomato, diced (6x6) medium size
1 fl. oz. Balsamic vinegar
2 Tbl. Yellow pepper, diced med.
2 ea. Green onion, chopped
Place all ingredients in a medium size bowl, mix well. Let it rest for 3 hours.

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Roasted Garlic Mashed Potato
Blue Bayou

3.5 lb. Whole Peeled Potatoes, cut in ¼" slices
6.5 oz. Roasted Garlic
2.5 oz. Margarine
0.5 oz. Coarse Sea Salt
1 pinch White pepper
1.5 cup Water

Place Roasted garlic and sea salt in a mixer and beat on slow speed until garlic is like paste. Add steamed potatoes and keep beating until potatoes are just broken. Add remaining ingredients, increase speed until smooth. "DO NOT OVER WHIP".

Roasted Garlic

6 oz. Garlic
1 tsp. Thyme, dried
0.25 cup Olive Oil

Preheat the oven to 250 degrees F. Place oil, garlic and thyme in a bowl and mix to coat the garlic with the oil. Place the mix of garlic and oil on a sheet pan and spread evenly. Bake for 2 hours.

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Seafood Salad
Blue Bayou

6 oz. Lobster Tail, cooked, no shell
1 Tbl. Celery, finely diced
1 tsp. Green Onions, finely chopped
1 tsp. Lemon Juice
2 tsp. Mayonnaise
1 tsp. Dijon Mustard
Dash White Pepper
Dash Tabasco sauce
Salt To taste

Slice four thin (1/8") lobster medallions for garnish. Dice the rest
into ¼" cubes for use in salad mixture. Combine all ingredients and
store in refrigerator.


Cucumber, thinly sliced (approx. 22 pieces)
½ small Smoked Salmon
2 slices Cooked shrimp, shell off
2 Cooked crab claws
2 Enoki mushrooms
12 pieces Diced Tomato
2 Tbl. Radish sprouts
1 dozen springs Edible flower
1 Whole dill
1 sprig

Place cucumber slices around inside of a 2-3" cookie cutter on plate.
Fill with lobster salad mixture. Remove cookie cutter. Lay lobster
medallions on top. Garnish mold with tomato, flower, and dill. Roll
salmon slice around six mushrooms and garnish one on each side. Lay
shrimp and crab claws on sides of plate, garnishing with radish

<Source> intercotwest

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Breakfast Potatoes
Carnation Main Street – Disneyland

3 C. red potatoes, cut in ¾" cubes
1/3 C. onions, diced
5 Tbl. green bell peppers, diced
4 Tbl. red bell peppers, diced
1 Tbl. butter
½ tsp. parsley flakes
2 tsp. garlic powder
½ tsp. seasoned salt
Black pepper to taste
Oil for frying

In a deep fryer or skillet with 1-2 inches of oil, fry potatoes until golden brown; drain and set aside. Sauté onions and bell peppers in butter. Mix in potatoes. Add parsley, garlic powder, seasoned salt and black pepper. Serves 4-6.

<Source> Disney Magazine, Spring 1994

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Chocolate Soufflé
Hook's Pointe restaurant, Disneyland.

8 Oz plus 1 Tbl. unsalted butter, softened
1/3 C. plus 2 Tbl. sugar
6 Oz good-quality semisweet chocolate chips (1 C. )
3 large eggs
3 large egg yolks
1 tsp. vanilla extract
1/3 C. all-purpose flour
¼ tsp. kosher salt
Pistachio ice cream (if desired)
1 Tbl. chopped pistachio nuts (for garnish)
Fresh mint leaves (for garnish)

Preheat the oven to 425 degrees F. Lightly grease and sugar six 4-ounce or five 5-ounce ramekins or soufflé cups using a total of 1 Tbl. of butter and 2 Tbl. of sugar.

Place the remaining butter and the chocolate chips in the top of a double boiler and heat over simmering water until melted. Stir chocolate and butter to combine, and then set aside to cool to room temperature.

In a large bowl of an electric mixer, beat the eggs, yolks and the remaining sugar on high until ribbons form between a spoon or spatula and the batter, about 5 minutes. Scrape the sides of the bowl. Add vanilla extract and beat on high for 30 seconds. Using a rubber spatula, fold in the chocolate mixture.

Divide the batter evenly into the prepared soufflé cups (should be full or nearly full). Place the cups on a baking sheet on the center rack of the preheated oven and bake for 14 to 15 minutes. Remove the ramekins from the oven and let the soufflés sit at room temperature in the cups for 3 to 4 minutes but no more (any longer and the strupy middle will become solid). Run a knife around the cup edges, invert soufflés onto dessert plates, add a scoop of ice cream and garnish with chopped nuts and mint leaves.
Serves 5 to 6.

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Big Thunder Ranch – Disneyland

½ c vegetable oil
1 c sugar
2 eggs
2½ c water
2½ c all- purpose flour
1 c pastry flour
½ c powdered milk
2 T baking powder
1 T salt
1 T vanilla
1 c yellow cornmeal

Preheat oven to 400 degrees F. Grease 9X13" baking pan. Set aside. In a large bowl blend together oil, sugar and eggs for two minutes. Add 2 cups of the water and mix until blended with sugar mixture. Add flours, powdered milk, baking powder, salt and vanilla. Mix ten minutes al low speed. Add remaining ½ cup water and cornmeal. Mix five minutes more. Pour into prepared pan. Bake 40 to 50 minutes or until golden brown and tester comes out clean. Serve with Honey Butter. Serves 12.

<Source> Disney News, Summer 1988
Deb, Proud Mom to a member of the Bronze Medal winners at the Tae Kwon-Do World Championship 2007 (DS is the redhead)

Last edited by piratesmate; 07-17-2008 at 10:57 AM.
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Old 07-17-2008, 10:00 AM   #2314
Drah-gun! I don't do that tongue thing!
I actually used to be smart...before I had kids & brain damage
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Redd Rockett's Pizza Port – DL

5 oz. Alfredo sauce mix (dry mix, such as Knorr)
1 C. heavy cream
1 C. low fat milk
1 C. water
2 oz. grated Parmesan cheese
1 oz. sun-dried tomato crumbles (reconstituted)
3 oz. Pesto sauce (prepared sauce)
2 lb. dry fusilli pasta
1 lb. sliced smoked chicken breast

Prepare the Alfredo sauce, according to package directions, using the cream, milk and water in place of any liquid the mix calls for. Mix in pesto sauce.

Cook pasta until al dente. Drain well. Place in serving bowl, top with chicken, sauce, grated cheese and tomatoes. Mix and serve. Serves 4-6 people.

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Disneyland Fantasia Ice Cream
This recipe comes from the Cast Members who work on Main Street's Ice Cream store.
Burgundy cherries
Pistachio nuts
Banana-flavored ice cream
Combine cherries and pistachios with banana-flavored ice cream and mix together.

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Dungeness Crab Salad With Butternut Squash and Apple-Wood-Smoked Bacon
Chef Andrew Sutton, Napa Rose, Grand Californian
Yield: 6 servings

1 tsp canola or vegetable oil
1 c peeled, diced butternut squash
1 lb cooked Dungeness crab
1/3 c crumbled crisp-cooked bacon
1/3 c seeded, cored, diced red bell pepper
1/3 c diced apple
2 fresh jalapenos, seeded, veins removed, minced; see cook's notes
3 green onions, trimmed, thinly sliced, include about 1/3 dark green stalks
Zest (finely minced colored part of peel) of 1 orange
1 Tbl chopped cilantro
2 Tbl sour cream
3 Tbl mayonnaise

For serving: Toasted brioche, toasted Hawaiian bread or toasted pita bread, cut in triangles

Cook's notes: Use caution when working with fresh chilies. Wash hands and work surface thoroughly afterward; do NOT touch eyes or face.

Heat oil in small skillet on medium-high. Add squash and cook, stirring occasionally, until tender. Cool.

Combine all ingredients in large bowl; fold to combine. Cover and chill up to 2 hours. Taste and adjust seasoning if needed. Mound in center of 6 salad plates. Garnish with toast triangles. Serve.

<Source> Andrew Sutton, executive chef, Napa Rose restaurant, Anaheim

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Eggplant Florentine with Forest Mushrooms
Café Villa Verde - Disneyland Hotel

4 pkg. fresh spinach, stems removed and chopped (or 1 to 1½ C. frozen)
1 C. ricotta cheese
2 Tbl. garlic, minced
¼ C. pine nuts, chopped
2 Tbl. clarified butter
1 eggplant
Marinara Sauce
Pesto Sauce
2 to 3 forest mushrooms per serving (2 rolls)
1 oz. Mozzarella cheese, grated per serving (2 rolls)

In a heated skillet, brown the garlic in butter and sauté spinach. Allow to cool. Mix in ricotta cheese. Set aside.

Peel the eggplant racetrack style: Peel lengthwise 1" then leave unpeeled 1" and so on until completed around entire eggplant. Slice into ¼" thick slices. Dredge in flour and sauté quickly for 15 seconds on each side to produce a pliable leaf.

Place some spinach filling on each eggplant leaf and roll into a cannoli shape. Place rolls in a lightly oiled baking pan. Top the rolls with marinara sauce and mozzarella cheese. Bake in a 350 degree oven just until browned.

Serve 2 rolls with 1 oz. basil pesto sauce and Forest mushrooms on the side.

Marinara Sauce

1 to 1½ C. diced tomatoes
4 C. tomato sauce
¾ C. onion, finely chopped
2 Tbl. garlic, finely chopped
2 Tbl. olive oil
pinch of each: oregano, thyme, basil, sugar
salt and pepper to taste

Sauté onion and garlic in olive oil until lightly brown. Add tomato sauce and diced tomatoes. Simmer for 15 minutes, stirring often. Add remaining ingredients and continue simmering for 15 minutes. Adjust seasonings to taste.

Pesto Sauce

4 C. fresh basil leaves, stems removed and coarsely chopped, lightly packed
2 C. fresh, flat leaf Italian parsley, coarsely chopped PLUS 2 Tbl. dried basil leaves
1 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic, chopped
¼ C. pine nuts or walnuts, finely chopped
2 C. olive oil
1 C. freshly grated Romano or Parmesan cheese

Combine the basil or parsley/dried basil, salt, pepper, garlic, nuts and 1 C. olive oil in a blender jar. Blend them at high speed until ingredients are smooth, stopping the blender every 5-6 seconds to push herbs down with a rubber spatula. Sauce should be thin enough to run off the spatula easily. If it seems to thick, add in extra oil until the consistency is proper. Transfer the sauce to a bowl and add in the grated cheese.

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Goofy's Hot Chocolate Cake
Goofy's Kitchen, Disneyland


Bake or purchase an angel food cake.
Cut the cake into 1½ inch cubes.

Hot Chocolate Sauce

¼ cup of heavy cream.
2 lbs of dark chocolate ( chocolate chips can be used)
Heat the cream in a sauce pan. Add chocolate and stir until completely melted and smooth.

To assemble individual servings

Place 6 cubes in a serving dish and pour desired amount of hot chocolate sauce over the cake.

Top with white chocolate shavings or your favorite topping of cherry filling, raspberry filling or your favorite vanilla ice cream and don't forget the whipped cream!

Indexes complete through this post.
Deb, Proud Mom to a member of the Bronze Medal winners at the Tae Kwon-Do World Championship 2007 (DS is the redhead)
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Old 07-17-2008, 03:05 PM   #2315
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Steakhouse Salad

Originally Posted by slk537 View Post
This recipe was given to us by a sous chef at the ESPN Club...very nice man!

Boo-Yeah Chili
Thanks so much for posting this. My son is a huge chili fan and I'll definately give this one a try when the weather cools down.

Made this last night and it's a very good dinner salad. I cut back on the oil in the dressing as it's a horrifyingly high number of calories otherwise. I think I used about 2/3 of a cup - just enough so it would emulsify.

Steakhouse Salad
Concourse Steakhouse, Disney's Contemporary Resort (from the Delicious Disney cookbook)
Serves 4

1 pound beef tenderloin tips, diced into ¼ inch cubes
1 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons minced garlic
2 teaspoon salt
1/4 cup vinegar
1 1/2 cups plus 2 tablespoons olive oil, divided
1 1/2 tablespoons dry mustard
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons white balsamic vinegar
4 cups chopped Bibb lettuce
1/2 cup diced tomatoes
1/4 cup thinly sliced red onion
1/2 cup crumbled goat cheese
2 tablespoons chopped chives
4 tortillas, grilled and quartered

1. In a large bowl, mix the beef tips with pepper, oregano, garlic, salt, vinegar, and 1/2 cup olive oil. Marinate at least two hours.
2. In a small bowl, whisk together dry mustard, sugar, salt, pepper, and vinegar; drizzle in 1 cup of olive oil, continuing to whisk. Set aside.
3. In a skillet over medium-high heat, sauté beef tips and remaining 2 tablespoons of olive oil until desired degree of doneness. Remove from stove and keep warm.
4. In a salad bowl, mix lettuce, tomatoes, onion, and beef. Garnish with goat cheese and chives, and serve with tortillas.
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Old 07-18-2008, 04:25 PM   #2316
Drah-gun! I don't do that tongue thing!
I actually used to be smart...before I had kids & brain damage
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This was posted in a separate thread. I'm just copying it over here so they're all in one place.

It sounds wonderful - does anyone have it? (I hope, I hope!)
Originally Posted by busybeemom View Post
I just got back from a short trip to Disneyland and I'm still thinking about the wonderful salad with blackberry balsamic dressing I had at Goofy's Kitchen. Does anyone have the recipe for this dressing? Also, I'm going back to work in August and I'm wondering if there are any Disney cookbooks with good slow cooker recipes my family would enjoy. With four children ages 6 - 15 it's hard to please everyone.
Deb, Proud Mom to a member of the Bronze Medal winners at the Tae Kwon-Do World Championship 2007 (DS is the redhead)
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Old 07-19-2008, 12:30 PM   #2317
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Question - Universal Recipes

Okay guys, I've scoured the Internet looking for recipes from Universal, Islands, and Citywalk for the recipe database I'm putting together for my husband, and cannot find any. Any clues as to where I can look?
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Old 07-19-2008, 03:22 PM   #2318
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Chefs de France Lasagna

Looking for the recipe for the vegetarian lasagna from Chefs de France. It was very unusual and quite good. It is listed on the menu as follows...

Lasagnes de legumes du soleil a l'huile d'olive au thym - zucchini, eggplant, bell peppers, onions and tomato baked into thin layers of pasta


Currently planning:

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Old 07-20-2008, 03:57 AM   #2319
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Originally Posted by The1MamaBuch View Post
Okay guys, I've scoured the Internet looking for recipes from Universal, Islands, and Citywalk for the recipe database I'm putting together for my husband, and cannot find any. Any clues as to where I can look?
I've seen recipes here and there for Universal but nowhere near the amount there is for Disney. Have you tried the Universal theme parks websites?

A few to get you started are at the bottom of the recipe page at wdwluxuryguide.com and the Orlando Sentinel has printed a few. This search engine is not great but a quick search turned up these:
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Old 07-20-2008, 04:30 AM   #2320
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Grilled Prosciutto Figs Stuffed with Cambozola Cheese

I was going to post reviews of 2 appetizers I made for a “potluck” birthday party in the "review" thread but I don’t see the recipes in our index. I guess I’ll review them here and post the recipes. There are pictures of the dishes as served in the Disney restaurants and a picture of my dish.

Napa Rose Grilled Figs

My Grilled Figs

Grilled Prosciutto Figs Stuffed with Cambozola Cheese
Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton, Executive Chef
Serves 8-10 people (as an hors d–oeuvre)

12 Large Turkey, black Mission or green Kadota figs
4-6 ounces Cambozola cheese or a mild bleu cheese
3 tablespoons balsamic vinegar
1 teaspoon sugar
12 thin slices of prosciutto

Gently wash figs in a bowl of cold water by dipping. Remove stems with a paring knife and cut figs in half. Toss figs with sugar and balsamic vinegar in bowl and allow them to marinate for 20-30 minutes. Place figs ‘cut side’ up and fill with a small cube of the Cambozola cheese (approximately 1 teaspoon of cheese). Cut sliced prosciutto in half lengthwise, making ribbons. Wrap each fig with one ribbon of prosciutto and place on a tray. Store them in a refrigerator until ready to serve; this may be done early in the day, well before guests or family arrive.

To serve: Place figs on a hot grill. Cook for 1 minute on the cut side. Flip figs and continue cooking them on the skin side for an additional 5 minutes. Serve hot with a glass of sauvignon blanc wine. The figs may also be baked in the oven for 7-10 minutes at 350 degrees.

Chef's note: This is a yummy light hors d–oeuvre, appetizer or addition to a salad. They are so easy to make and travel well, which makes them just perfect for picnics, parties or tailgating.
Cambozola is a blue vein brie cheese. The flavor is just wonderful but the bleu-cheese flavor is very mild, making the cheese a crowd pleaser.

My Review – The most popular appetizer at the birthday party. 100% rave reviews. For some reason I couldn't find figs anywhere (and I looked everywhere for two days). I had to use mainly small, in some cases unripe figs and dug out a little hole to get the cheese in them. I wrapped them in the prosciutto which had been cut in half lengthwise ( but hardly made “ribbons” as the recipe suggests) and then tied it like a little parcel with fresh chives. They were grilled on the BBQ and left on for about 10 minutes until the prosciutto was well cooked.

Photo from Artist's Point

Grilled Rosemary-Skewered Figs with Prosciutto
from Artist Point, Wilderness Lodge
Serves: 8

6 ripe (fresh) figs
8 sturdy 6-inch-long rosemary sprigs
6 slices prosciutto

Wash the figs thoroughly. If you are using green Calimyrna figs (from California) or Turkish figs, cut each one into quarters; if you are using smaller Black Mission figs, cut each one in half.
Slice a piece of prosciutto the long way to about the same width as the halved or quartered fig and roll the fig in it. Continue with the remaining figs. Strip the leaves from each sprig of rosemary, leaving an inch of green at one end. Slide 3 prosciutto-wrapped figs onto each rosemary skewer and grill until the prosciutto is crispy. Serve immediately. This is a filling appetizer and 1 skewer per guest should be plenty.

My Review: I marinated the figs as in the Napa Rose, then wrapped them in the prosciutto before grilling them on some fairly thick rosemary stems. It’s probably better not to grill these on a barbecue (rather use an indoor grill) as the rosemary leaves get very dry and fall off. This is also very good recipe but the figs stuffed with blue cheese is better.

Pap Squares with Tomato Chutney
Epcot Food and Wine Festival, Africa

Paps Square:
2 qts. boiling water
2 1/2 C. white corn flour
salt and pepper to taste

In a small pot, heat water until boiling. Add corn flour and salt to taste. Stir and cook thoroughly. Place the cooked pap on half sheet pan and let cool until it gets hard, in refrigerator. Cut into squares for serving. Can be served with chutney or any choice of sauce.
Note: This is a basic staple of African meals but can be used as an appetizer.

Tomato Chutney
1 1/2 C. sugar
1/2 C. cool water
1 C. malt vinegar
1 qt. tomatoes, peeled and diced
1 1/2 T. Jalapeno, seeded and minced
2 T. fresh minced ginger
1 T. coriander, toast and grind seeds
1 t. cardamom powder
1/2 t. red chili flakes

In a non-reactive saucepan, combine sugar and water. Bring to a boil over high heat. Do not stir or move in any way. Cook until amber colored. Remove from heat and add malt vinegar. Beware of steam.

Add all other ingredients except the tomatoes, stir and bring to a simmer. Allow liquid to reduce and thicken to a syrup consistency. Add the tomatoes and let simmer for 5 minutes, stir well. Remove from heat and cool in refrigerator. Do not over cook the tomatoes.

My Review – See Pap Squares (Boma) for comments on making Pap.
Tomato Chutney - This is an unusual way of making tomato chutney because other recipes have you salting the tomatoes the night before to draw all the water out, then frying the tomatoes with onions, then boiling till thick in vinegar/sugar etc. Even after seeding the tomatoes and squeezing out most of the liquid, the chutney turned very liquid after I added the tomatoes to the syrup. It stayed liquid after being chilled. I reboiled it for another hour till it had a nice thick consistency. I served it over fried polenta rounds (see disaster when making Pap) and it was very good.

Pap Squares
from Boma, Animal Kingdom Lodge
Yield: 4 servings
2 cups Water, boiling hot
1 cup White corn flour (maize meal)
2 t. Butter
To taste Salt and pepper

In a pot heat ¾ of the water. Make a slurry with the corn flour and the rest of the water. Temper the slurry mixture with the boiling water and return everything to the stove. Add the butter and the seasonings. Check flavors and adjust if needed. Pour onto paper lined sheet trays and chill.
Cut into squares. Top with chutney.

My Review – I was hoping to have a firm polenta type square that people could pick up and top with the tomato chutney as an appetizer. The first problem was, I couldn’t find white corn flour anywhere, so instead used a yellow corn flour. First I tried the Boma method and when the slurry was returned to the boiling water it went completely lumpy. That mix ended up in the toilet so I tried the Epcot method. This also ended up lumpy and needed to go in the blender to get smooth. After boiling for approximately 30 minutes it didn’t seem to get any thicker so I poured it into the pan. When chilled, it was the consistency of a pudding and could never have been used as a finger food – even after frying it with the polenta circles that I had to run out and buy as a substitute. I probably should've let it boil much longer - but I don't think this would ever make firm polenta-like squares. This is like the Zimbabwean Sadza (which is like a big dumpling or mashed potatoes) and the method described above is the same one used to make Sadza. By way of comparison:

Sadza, Isitshwala or Pap Ingredients
To make traditional Zimbabwean Sadza (Pap) you will need:
2 - 4 cups white mielie meal / cornmeal / maize meal.

To make the Sadza:
First boil about 4 cups of the water in a pot.
Set aside about 1/4 of your mielie meal and mix the rest with about 3 or 4 cups of water to make a thick paste - make sure you have a strong arm and wooden spoon!
Then slowly add this paste to the boiling water, stirring all the time, this will prevent lumps from forming and bring to the boil again, dont talk too much with your friends around the braai or it will stick and burn the bottom of the pot (at least 25 min.) Keep cooking and stiring for a few more minutes.
Then slowly add the remaining mielie meal to the pot. The sadza should be very thick and smooth, it should then begin to pull away from the sides of the pot and form a large ball. Cook for a few minutes more.
Thats it, then transfer it to a bowl and serve your sadza (or pap) with relish (like Chakalaka) or meat (nyama).
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Old 07-22-2008, 08:17 PM   #2321
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Rose & Crown recipe request

We were at the Rose and Crown this weekend, and ordered the cheese plate appetizer. We all fell in love with the Stilton cheese in puff pastry that was on there.

I'd love to recreate it - anybody have the recipe? I asked at the restaurant, but was told that they didn't have it? Go figure!

A million thanks in advance!
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Old 07-22-2008, 09:37 PM   #2322
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DCL's Blue Cheese and Grape Pizza

Does anyone have the recipe (or know the link, if already posted) to the Blue Cheese and Grape Pizza they serve at the Palo Restaurant on the Disney Cruise Lines? It was yummy!
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Old 07-23-2008, 03:18 PM   #2323
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Join Date: Jul 2007
Posts: 1,128

Captain’s Mai Tai

Originally Posted by desparatelydisney View Post
Does anybody know the recipe for the Captain's Mai Tai available from the Territory Lounge and Hurricane Hanna's? The search feature isn't working again so I'm not sure if it's already here.

Thanks in advance!

Captain’s Mai Tai
Territory Lounge, Disney’s Wilderness Lodge
Serving Size: 1

1 Oz Captain Morgan Original Spiced Rum
3/4 Oz Amaretto
4 Oz Pineapple Juice
1/2 Oz Lime Juice
1/4 Oz Grenadine
1/4 Oz Myers’s Rum Float
Glass: Hurricane
Garnish: Pineapple wedge

1. Add all but Myers’s Rum in a mixing glass over ice.
2. Shake.
3. Pour in Hurricane glass and add float of Myers’s Rum.
4. Garnish with Pineapple wedge and serve.

Originally Posted by Momelie View Post
We were at the Rose and Crown this weekend, and ordered the cheese plate appetizer. We all fell in love with the Stilton cheese in puff pastry that was on there.

I'd love to recreate it - anybody have the recipe? I asked at the restaurant, but was told that they didn't have it? Go figure!

A million thanks in advance!
Unfortunately when a restaurant says it doesn't have the recipe, it's the same thing we'll be told if we call them or write them. There are dishes that the Disney chefs can't or won't share. In the case of Chef Mickey's at the Contemporary some requested recipes were written in such a large bulk that they wouldn't share them with me. In other cases they tell you that the recipe is not written down yet (I'm sure that means in a smaller quantity as well because the kitchen HAS to have some sort of recipe to make an item) or that it's a proprietary thing and they won't share it. It's sad but there's nothing we can do about it.

Sweet and Spicy Ribs
From the kitchens of the Walt Disney World Swan and Dolphin Resort
Serves: 4

1/2 Cup Olive Oil
3 Each Sweet Onion (finely chopped)
6 Tbsp. Garlic (approximately 10 cloves, chopped)
5 Tsp. Oregano (chopped)
5 Tsp. Black Pepper
3 Tsp. Paprika
3 Tsp. Cayenne
3 Tsp. Crushed Red Pepper
3 Cups Ketchup
3 Cups Honey
2 Cups Dijon Mustard
2 1/4 Cups White Vinegar
1 Cup Beef Stock
8 Oz. Brown Sugar
2 Slab St. Louis Style Spare Ribs (4 # average)

Method of Preparation:
Prepare the sauce first. Sauté onion and garlic in olive oil. Add oregano, black pepper, paprika, cayenne, and crushed red pepper. Add ketchup and mustard. Cook until slightly thickened. Add vinegar and beef stock. Puree sauce. Cook for approximately 15 minutes. Place ribs in roasting pan, presentation side down. Pour sauce over top. Wrap pan tightly with aluminum foil. Cook at 350° for approximately 2.5 hours. (Note: Ribs are done when they fall off the bone.) Reduce sauce to your desired consistency.

On a presentation plate, place rib in the center. Spoon some sauce on top of the rib. Place some mixed greens on the side. Serve.
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Old 07-23-2008, 04:25 PM   #2324
Join Date: Apr 2004
Location: HI
Posts: 217

I should be receiving the recipes for the Taste of Africa dips from Jiko and the Pan-Seared Tilapia from Coral Reef soon. I'll post them as soon as I get them.

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Old 07-23-2008, 07:07 PM   #2325
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Join Date: Jan 2008
Location: Northeastern NC
Posts: 511

lasagnes de legumes du soleil a l'huile d'olive au thym

Thanks for your help Tatania.

lasagnes de legumes du soleil a l'huile d'olive au thym (Vegetable Lasagna)
Chefs de France

1 cup shredded Swiss cheese
2 red bell peppers cut in ½” cubes
2 green bell peppers cut in ½” cubes
1 lb eggplant cut in ½” cubes
1 lb zucchini cut in ½” cubes
1 ½ cup tomato sauce
1 large onion cut in ½” cubes
5 pasta sheets
Sprig of thyme & rosemary
2 cloves of garlic
¼ cup olive oil

Sauté eggplant, zucchini, onions & peppers together in olive oil. Mix in all remaining ingredients and let simmer on low until egg plant is fully cooked. Layer pasta sheets in bottom of casserole dish, add vegetables and layer another of the pasta sheets and vegetables, leaving the top layer pasta. Sprinkle the cheese and bake in a 350˚ oven for 25 minutes.

Currently planning:

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