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Old 08-25-2008, 08:31 AM   #2386
greeneeyes
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Quote:
Originally Posted by Disney8704 View Post
Its called Jungle Juice. Its also served at Boma and Donalds as well. They call it their house juice but if you look under Jungle Juice its the same thing. I had it at all 3 places the past 2 weeks.
And the recipe is posted on Page 97.
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Old 08-25-2008, 11:10 AM   #2387
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Maybe someone on here can help me. Im wanting to make Jungle Juice. DH and I both grew to love it and its so healthy and good for you! When it says like 1 part mango juice and 2 parts orange juice, what exactly is that? Maybe someone can break down the recipe for me and put it in cups like 3 cups pineapple juice, etc. Me and measurements dont mix unless I know the exact measurement Also is it best to use frozen juices or the stuff you can buy in cartons and bottles?

Jungle Juice Recipe:
1 part pineapple juice, 1 part mango juice, 2 parts orange juice, 2 parts lemonade.
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Old 08-25-2008, 11:35 AM   #2388
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Quote:
Originally Posted by Disney8704 View Post
Maybe someone on here can help me. Im wanting to make Jungle Juice. DH and I both grew to love it and its so healthy and good for you! When it says like 1 part mango juice and 2 parts orange juice, what exactly is that? Maybe someone can break down the recipe for me and put it in cups like 3 cups pineapple juice, etc. Me and measurements dont mix unless I know the exact measurement Also is it best to use frozen juices or the stuff you can buy in cartons and bottles?

Jungle Juice Recipe:
1 part pineapple juice, 1 part mango juice, 2 parts orange juice, 2 parts lemonade.
Try substituting the word "part" for "cup" - 1 cup pineapple juice, 1 cup mango juice, 2 cups orange juice, 2 cups lemonade = 6 cups

I prefer the cartons & bottles, plus you can store the leftovers easily.
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Old 08-26-2008, 10:17 AM   #2389
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Quote:
Originally Posted by Disney8704 View Post
Its called Jungle Juice. Its also served at Boma and Donalds as well. They call it their house juice but if you look under Jungle Juice its the same thing. I had it at all 3 places the past 2 weeks.
Quote:
Originally Posted by greeneeyes View Post
And the recipe is posted on Page 97.
Quote:
Originally Posted by Disney8704 View Post
Maybe someone on here can help me. Im wanting to make Jungle Juice. DH and I both grew to love it and its so healthy and good for you! When it says like 1 part mango juice and 2 parts orange juice, what exactly is that? Maybe someone can break down the recipe for me and put it in cups like 3 cups pineapple juice, etc. Me and measurements dont mix unless I know the exact measurement Also is it best to use frozen juices or the stuff you can buy in cartons and bottles?

Jungle Juice Recipe:
1 part pineapple juice, 1 part mango juice, 2 parts orange juice, 2 parts lemonade.
Quote:
Originally Posted by Tinker_Belle View Post
Try substituting the word "part" for "cup" - 1 cup pineapple juice, 1 cup mango juice, 2 cups orange juice, 2 cups lemonade = 6 cups

I prefer the cartons & bottles, plus you can store the leftovers easily.

Thank you all so much!
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Old 08-27-2008, 11:00 AM   #2390
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Does anyone have the receipe for the corn bread from Boma? I don't remember exact name of it. It was the best thing I have ever eaten. I ate 3 pieces for dinner and then 3 more pieces when we had breakfast there. I would love to make it. I looked in the index and did not see it. Thank you for your help!
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Old 08-28-2008, 05:07 PM   #2391
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I was able to obtain the receipe from BOMA for the Corn Bread.

Ingredients:
3/4 cup - Cornmeal
1 cup + 2 T - Sugar
1 1/2 cup - All purpose flour
2/3 ounce - salt
3/4 ounce - Baking Powder
3/4 cup - oil
6 ounces - Whole Eggs
1 1/2 cups - Milk

Combine dry ingredients in a mixing bowl
add oil
add milk and eggs
pour into a deep dish that has been lightly sprayed with pam
Bake in pre -heated 350 degree oven for approx. 20 min


I can't wait to try it. I just need to get a scale for the items that need to be measured in ounces.
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Old 08-28-2008, 09:30 PM   #2392
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Quote:
Originally Posted by Deffenm View Post
<snip>


I can't wait to try it. I just need to get a scale for the items that need to be measured in ounces.
I had a Weight Watchers scale that I used to use for many of the Boma recipes I'd gotten, but found it to be a real pain. I much prefer to use measuring spoons & measuring cups. So I searched the Internet for equivalents.

The ones you need for this recipe are:
Salt: 1 Tablespoon = 1 oz
Baking powder: 1 cup = 5½ oz
Eggs: 1 medium egg = 2 oz

Also, I just posted the list in a separate thread, in case anyone is interested: http://www.disboards.com/showthread....0#post27221310
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Old 08-29-2008, 07:51 AM   #2393
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Thank you so much for posting. This will make it a lot easier to make. Your other thread has some great information. It is really helpful for those that are not the best cooks. Like me.
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Old 08-29-2008, 04:19 PM   #2394
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Quote:
Originally Posted by Deffenm View Post
I was able to obtain the receipe from BOMA for the Corn Bread.
That's very exciting. Boma is really great about providing recipes. Here is one from Delicious Disney.




Fried Green Tomatoes with Crab & Asiago Cheese
Narcoosee's, Disney's Grand Floridian Resort
Yield: 5 servings

5 small green tomatoes
1 1/4 cups all-purpose flour
5 large eggs, beaten
2 1/2 cups panko bread crumbs
1/2 cup olive oil
coarse salt and freshly ground pepper, to taste
1 cup lump crab meat
1 1/4 cups grated Asiago cheese
15 basil leaves, thinly sliced
25 tarragon leaves, thinly sliced
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced red onion
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Balsamic Reduction (recipe follows)

1. Peel the tomatoes with a vegetable peeler and slice 1/2" thick.
2. Coat tomato slices in flour, then egg, then pankol breadcrumbs.
3. Heat the olive oil in a sauté pan. Fry the tomato slices on both sides until golden.
4. Season with salt and pepper.
5. Lay the tomato slices in a baking pan and top with crab meat and asiago cheese.
6. Broil 2 to 3 minutes, or until the cheese is fully melted.
7. Stacked lthe layers of tomatoes on top of each other.
8. Toss the basil, tarragon, peppers, onions,olive oil, and vinegar together. Season with salt and pepper to taste and set aside.
9. Place the tomato stack on a plate. Drizzle balsamic reduction over the tomatoes andtop with salad.

Balsamic Reduction

1 1/2 cups balsamic vinegar
5 tablespoons honey

1. In a small saucepan over medium heat, reduce the vinegar by 75%.
2. Stir in honey. Set aside until the sauce is as thick consistency. (Do ahead)
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Last edited by Tatania; 08-29-2008 at 05:14 PM. Reason: Changed the recipe
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Old 08-29-2008, 06:43 PM   #2395
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I need some help. My DD wants the quinoa porridge from Boma for breakfast. I am not sure how they make it. Is it with milk or water? She loved it, but I don't even remember trying it.
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Old 08-30-2008, 01:38 PM   #2396
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I need some help. My DD wants the quinoa porridge from Boma for breakfast. I am not sure how they make it. Is it with milk or water? She loved it, but I don't even remember trying it.
Quinoa
Boma, Animal Kingdom Lodge
20 servings

½ quart Water
1/3 pound Dried Quinoa
1/3 pound Butter
1/3 pound Brown Sugar
Heat water, add butter, sugar and dry quinoa. Cook until quinoa is tender. Serve hot.
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Old 08-30-2008, 10:09 PM   #2397
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Quote:
Originally Posted by Tatania View Post
Quinoa
Boma, Animal Kingdom Lodge
20 servings

½ quart Water
1/3 pound Dried Quinoa
1/3 pound Butter
1/3 pound Brown Sugar
Heat water, add butter, sugar and dry quinoa. Cook until quinoa is tender. Serve hot.
Thank you so much. I will make it tomorrow (but not for 20 servings).
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Old 09-01-2008, 04:04 PM   #2398
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Jiko Appetizers

Quote:
Originally Posted by ecuagoddess
Hi all, this thread is awesome.

Just 2 questions:
1. the Coral Reef Pan-Seared Tilapia recipe is on page 141 according to the index. I see that someone requested the recipe on that page but I can't find the recipe itself. Can someone point me in the right direction?
2. I would love the recipes for the Kalamata Olive Hummus, Durban Tikka Masala, and Malay Spinach-Lentil Dip that come with the Taste of Africa at Jiko.

Thanks so much for your help!
From Jiko:

Quote:
Unfortunately, we must apologize, but we are unable to share a few of the recipes. The Kalamato Olive hummus is product that we purchase from an outside vendor. Instead we are sending you our own hummus recipe that we hope you will enjoy just as much. In addition, the recipes for the Tikka Masala, the Malay Spinach-Lentil Dip with Lentil Pappadam, and the naan bread were special menu items. These dishes were an expression of our culinary team’s creativity, and no actual recipe was written.

Please remember these recipes are normally produced in larger quantities than needed for home consumption. While the culinary staff has adjusted the recipes to more closely suit your needs, you may need to adjust the spices and seasonings to achieve the exact taste you desire.

LAVOSH
Jiko – The Cooking Place, Disney’s Animal Kingdom Lodge

15 ounces All-Purpose Flour
¼ ounce Salt
¼ ounce Sugar
2 ounces Butter (soft)
1 cup 1 ounce Milk

1. Combine all ingredients and place in a bowl with a dough hook. Mix in slow speed until all the ingredients are well incorporated. Mix for about 10 – 12 minutes until the dough is smooth.
2. The dough can be made 2 – 3 days in advance. Ball up the dough and wrap in plastic.
3. When ready to use, roll out dough to desire size. Dough should be the thickness of a cardboard. Place the dough on a sheet pan, sprinkled lightly with flour or cornmeal. Brush lightly with olive oil and sprinkle with salt and pepper.
4. Bake in a pre-heated 400o oven. Bake for about 12 – 15 minutes or until light golden brown.

5. When cool, cut into pieces and place in a dry box with a lid. May be stored for a couple of days.



GARAM MASALA SPICE

Jiko – The Cooking Place, Disney’s Animal Kingdom Lodge

Yield: 12 servings

½ teaspoon Ground Cumin
½ teaspoon Ground Turmeric
¼ teaspoon Ground Cinnamon
¼ teaspoon Ground Cloves
1/8 teaspoon Cayenne Pepper
½ teaspoon Ground Coriander
½ teaspoon Ground Cardamom
1/8 teaspoon Fresh Ground Black Pepper

Mix all spices together and keep in an airtight container.


GARAM MASALA
Jiko – The Cooking Place, Disney’s Animal Kingdom Lodge

Garam Masala is a mixture of several “hot” spices, generally prepared ahead of time in small quantities and used as needed to flavor meats and vegetables. It can be bought in specialty stores, but has a fresher taste if you grind it yourself.

Yield: about 1 cup

25 each Cardamom, seeds only
½ cup Black Peppercorns
1/3 cup Cumin Seed
¼ cup Coriander, seeds only
3 each Cinnamon Sticks

1. Combine all ingredients and grind very fine, using an electric blender or a coffee grinder. (If you want to do your Garam Masala less hot, decrease the amount of black peppercorn and increase the cumin proportionally.)
2. Store in a tightly covered container away from sunlight and dampness. If carefully store, this Garam Masala can be kept for a couple of months.



HUMMUS
Jiko – The Cooking Place, Disney’s Animal Kingdom Lodge
Yield: 10 servings

1 quart Garbanzo Beans, drained
1 tablespoon Garlic Cloves, minced
2 tablespoons Lemon Juice, fresh squeezed
1 tablespoon Thahini Paste
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Water or Garbanzo Bean Liquid
To taste Kosher Salt
To taste Fresh Ground Black Pepper

1. Put the drained garbanzo beans in the food processor, pulse and add the minced garlic, freshly squeezed lemon juice, Thahini paste, extra virgin olive oil, and water or garbanzo bean liquid.
2. Pulse well until you have a smooth puree. Add in more water if needed.
3. Adjust seasoning with Kosher salt and fresh ground black pepper and reserve covered in the refrigerator.
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Old 09-04-2008, 08:37 AM   #2399
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Question Question Pizza Planet Recipie?

Another request:

Quote:
Originally Posted by midnite76ca
Hi there,

We just got back from our first trip to Disney Orlando yesterday. While we were there we had lunch at the Toy Story Pizza Planet and had the Woody's Meal Deal (pepperoni pizza served with a garden salad).

Does anyone have the recipe for their pepperoni pizza? It was delicious. The crust tasted like it was dipped in garlic and the spices in the sauce was delicious.

I've checked the two recipe treads but didn't find any mention of it there.

Thanks
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Old 09-04-2008, 11:43 AM   #2400
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Recipes from the Contemporary Resort…

Beef Stew with Biscuits
Chef Mickey's

2 lb Round steak, cubed
4 Tbl Oil
4 Tbl Flour
½ c Onion, cut 1/2" pieces
½ c Carrots, halves lengthwise, cut on bias
½ c Celery, cut on bias
3 Tbl Tomato paste
4 Beef bouillon cubes
2 c Water
3 c BROWN GRAVY
1 tsp Paprika
1 Bay leaf
1 tsp Garlic
Salt and pepper
1 c Peas, cooked

Baking Powder Biscuits

2 c Flour, sifted
1 Tbl Sugar
4 tsp Baking powder
½ tsp Salt
½ c Shortening
1 Egg, beaten
2/3 c Milk

In stew pot, add oil over high heat. Dredge meat with flour and quickly sear a few pieces at a time until browned. Add onions, carrots, celery, and water to pot with meat; simmer 15 min. Add remaining ingredients except peas. Mix well. Simmer on low until meat is tender and veggies are cooked. Remove bay leaf and adjust seasoning if necessary. Just before serving, add peas and serve stew over biscuits.

for Baking Powder Biscuits

Preheat oven 425 F. Sift together flour, sugar, baking powder, and salt into a bowl. Cut in shortening. Combine milk and eggs. Mix into flour with a fork until just moistened. Turn dough onto a lightly floured surface; knead gently. Roll to ¾” thickness. Cut with a 2" figured cutter and place on an ungreased baking tray. Bake 12 min or until golden.

= = = = = = = = = = = = = = =
Caesar Dressing
from Concourse Steakhouse, Contemporary Resort
Yield: 2 cups

2 Egg yolks
3 tsp Dijon mustard
2 Tbl fresh lemon juice
½ c Canola oil
¾ c Olive oil
3 Tbl White balsamic vinegar
½ tsp Worcestershire sauce
1/8 tsp Tabasco sauce
2 cloves garlic, chopped
2 tsp chopped anchovies
3 Tbl grated Parmesan cheese
1/8 tsp fresh ground pepper
½ tsp kosher salt

In a small bowl, whisk together egg yolks and mustard. Slowly add the lemon juice. Whisking constantly, add the canola and olive oils in a slow steady stream. Whisk in the remaining ingredients. Add water to thin, if necessary, and add more salt and pepper to taste. Store chilled. Whisk to blend before serving.

= = = = = = = = = = = = = = =
Chef Mickey's Key Lime Pie
from Contemporary Resort

1¾ c sweetened condensed milk
1½ c heavy cream
4 egg yolks
¼ tsp vanilla
6 Tbl Key lime juice
1 fresh lime, sliced
9” prepared graham cracker pie shell

Preheat oven to 250 degrees. Combine milk and egg yolks in a blender or food processor on low speed. Slowly add lime juice, mixing until well blended. Pour into pie shell. Bake 20 minutes.
Let cool and refrigerate. Top with whipped cream and a slice of lime.

= = = = = = = = = = = = = = =
Chicken Cacciatore
Chef Mickey's

¼ c Vegetable Oil
1 Whole Chicken (Cut into 8 pieces)
1 c Onion Chopped Fine
½ lb Sliced Mushrooms
1 Tbl Chopped Garlic
28 oz Canned Tomatoes
½ c Red Wine
1 Tbl Fresh Oregano Chopped
1 Tbl Fresh Basil Chopped
1 Tbl Fresh Thyme Chopped

Heat a deep skillet over medium heat with oil. Brown the chicken in the skillet, remove and set aside. Brown the onions and mushrooms, add the garlic. After the mixture has cooked, add the rest of the ingredients, including the chicken and any juices that are in the plate. Simmer the mixture, stirring occasionally to break up the tomatoes. Approximately 30-35 minutes or until the chicken is tender. Serve over fresh cooked pasta. Sprinkle with fresh grated parmesan cheese if desired

= = = = = = = = = = = = = = =
Nacho Cheese Dip
Fiesta Fun Center Snack Bar, Disney's Contemporary Resort

½ lb Provolone, grated
½ lb American cheese, grated
¾ c Heavy cream
8 oz Cream cheese
¼ tsp Garlic powder
¾ tsp Worcestershire
1/8 tsp Cayenne
1/8 tsp Yellow food coloring

Melt provolone in top of double boiler over boiling water. Add American cheese and stir in cream. Add cream cheese and stir until all is melted. Remove from heat; whip in seasonings and food coloring. Serve warm with crackers, chips, or veggies.

<Source> recipesource website, archived at http://www.cdkitchen.com

= = = = = = = = = = = = = = =
Eggs Coronado
The Concourse Grille
Yield: 4 servings

1 c cottage cheese
2 Tbl horseradish
2 Tbl sour cream
1 bunch scallions, sliced
8 large eggs
½ c milk
salt and pepper, to taste

In a large bowl, mix cottage cheese, horseradish, sour cream and sliced scallions. Set aside. In a separate bowl, mix eggs, milk, salt and pepper. Make 4 medium omelets in a hot sauté pan, adding equal amounts of cottage cheese mixture to each omelet. Fold each omelet in half to hold filling.

= = = = = = = = = = = = = = =
Ginger Pumpkin Soup
Contemporary Resort Catering
Yield: 8 servings.

1 tsp minced shallots
½ tsp olive oil
2 – 3 lb pumpkin, peeled, seeded and diced into ¾” pieces
½ c brandy
4 c chicken broth
1¼ c unsweetened pumpkin puree
to taste salt & pepper
1 Tbl minced fresh ginger
1 Tbl white wine
1¼ tsp cinnamon
Pinch freshly grated nutmeg
2 Tbl mascarpone cheese

Sweat shallots in oil until translucent. Add pumpkin and sweat until fork tender. Add brandy and let cook until reduced in volume by half. Add broth and pumpkin puree; simmer 30 minutes. Puree minced ginger and combine with wine; set aside. Puree soup with handheld blender. Adjust to desired consistency with more broth or water. Thirty minutes before serving, add couple of teaspoons of ginger and wine combination, cinnamon and nutmeg to reach desired flavor. Serve with a spoonful of mascarpone cheese on top.

[RECIPE NOTE: Adding the ginger too early or using the powder form, can result in a spicier soup. With dry ginger, the soup gets a more peppery flavor the longer it cooks.]

<Source> Orlando Sentinel

= = = = = = = = = = = = = = =
GRILLED YELLOWFIN TUNA
Chef Pleau of Disney's Contemporary Resort

You will need approximately 1/3 pound of tuna per person (if tuna is unavailable, this seasoning works well with shrimp, also). Brush each fresh, thick-cut tuna steak with a mixture of:

1/3 c soy sauce
2 Tbl safflower oil
1 Tbl fresh grated ginger
1/3 tsp red chili flakes, or to taste
Zest 1 lemon
to taste Kosher salt & fresh ground black pepper

Grill the tuna over a very hot, but not flaming, grill. (Cliff swears by wood-fired, not lighter-fluid-lit, coals.) Cook the tuna so that the outside is browned, but the inside is nearly rare.

CILANTRO LIME YOGURT SAUCE

8 oz nonfat yogurt
½ bunch cilantro, finely chopped
2 finely sliced scallions
¼ c minced red onion
Zest and juice of 1 lime
1 tsp fresh grated ginger
1 tsp curry powder
1 tsp light soy sauce
to taste Kosher salt & fresh ground black pepper

Whisk all ingredients together lightly. Refrigerate for at least an hour and serve on top of or beside the tuna.


Index updated through this post.
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