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Old 07-10-2009, 06:18 PM   #2731
OurDogCisco
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Quote:
Originally Posted by greeneeyes View Post
You have to accept the fact that sometimes the chef will not share a recipe.

Casarecci is a shape of pasta like shells or fussili. What type of sauce was it dressed with? You may have better luck trying to duplicate the dish at home if you could find the sauce.
I think you are right. I really want to find a good Italian cookbook as I really like this type of dish but I don't find it often in regular Italian cookbooks we have here.

Anyways... it was a very light cream tomato based sauce. Per the menu description is says: Cavatellia Pasta, Sweet sausage, tomatoes & Pecorino Romano. It was delicious...
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Here's my list!

THEME PARKS
  • ANIMAL KINGDOM PARK
    • Flame Tree BBQ
    • Pizzafari
    • Rainforest Cafe
    • Restaurantosaurus
    • Tusker House
    • Yak & Yeti Counter Service
    • Yak & Yeti
  • Disney's Hollywood Studios
    • '50s Prime Time Cafe
    • ABC Commissary
    • Backlot Express
    • Brown Derby
    • Catalina Eddie's
    • Fairfax Fare
    • Feel the Force VIP Package (Fireworks Dessert Party)
    • Hollywood & Vine
    • Mama Melrose's
    • Min & Bill's Dockside Diner
    • Rosie's All-American Cafe
    • Sci-Fi Dine-In
    • Starring Rolls Cafe
    • Studio Catering Company
    • Toluca Legs Turkey Company
    • Toy Story Pizza Planet
  • Epcot
    • Coral Reef (Living Seas)
    • Electric Umbrella
    • Fountainview (Starbucks)
    • Garden Grill (The Land)
    • Sunshine Seasons (The Land)
    • Akershus Royal Banquet Hall (Norway)
    • Biergarten (Germany)
    • Boulangerie Patisserie (France)
    • Chefs de France (France)
    • Fife & Drum (American Adventure)
    • Illuminations Sparkling Dessert Party
    • Katsura Grill (Japan)
    • Kringla Bakeri og Cafe (Norway)
    • La Cantina de San Angel (Mexico)
    • La Hacienda de San Angel (Mexico)
    • Le Cellier (Canada)
    • Liberty Inn (American Adventure)
    • Lotus Blossom Cafe (China)
    • Monsieur Paul (France)
    • Nine Dragons (China)
    • Odyssey
    • Restaurant Marrakesh (Morocco)
    • Rose and Crown (United Kingdom)
    • San Angel Inn (Mexico)
    • Sommerfest (Germany)
    • Spice Road (Morocco)
    • Tangierine Cafe (Morocco)
    • Teppan Edo (Japan)
    • Tokyo Dining (Japan)
    • Tutto Gusto Wine Cellar (Italy)
    • Tutto Italia (Italy)
    • Via Napoli (Italy)
    • Yorkshire County Fish Shop (United Kingdom)
  • Epcot Food & Wine Festival
    • Argentina
    • Australia
    • Belgium
    • Brewer's Collection
    • Canada
    • Caribbean Islands
    • Cheese
    • China
    • Craft Beers
    • Desserts & Champagne
    • Florida
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    • Greece
    • Hawaii
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    • Ireland
    • Italy
    • Japan
    • Mexico
    • Morocco
    • New Zealand
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    • Party for the Senses
    • Scandinavia
    • Singapore
    • South Africa
    • South Korea
    • Terra
  • Epcot Food & Garden Festival
    • Buttercup Cottage
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    • Florida Fresh
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    • Intermissions Cafe
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    • Primavera Kitchen
    • The Smokehouse
    • Taste of Marrakesh
    • Urban Farm Eats
  • Magic Kingdom
    • Be Our Guest Lunch (Fantasyland)
    • Be Our Guest Dinner (Fantasyland)
    • Casey's Corner (Main Street USA)
    • Cinderella's Royal Table (Fantasyland)
    • Columbia Harbour House (Liberty Square)
    • Cosmic Ray's (Tomorrowland)
    • The Crystal Palace (Adventureland)
    • Diamond Horseshoe Review (Frontierland)
    • The Friar's Nook (Fantasyland)
    • Gaston's Tavern (Fantasyland)
    • Golden Oak Outpost (Frontierland)
    • Liberty Tree Tavern (Liberty Square)
    • The Lunching Pad (Tomorrowland)
    • Main Street Bakery (Starbucks)
    • Pecos Bill's (Frontierland)
    • Pinnochio Village Haus (Fantasyland)
    • The Plaza Restaurant (Main Street USA)
    • Sleepy Hollow
    • Tomorrowland Terrace (Tomorrowland)
    • Tomorrowland Terrace Wishes Dessert Party (Tomorrowland)
    • Tony's Town Square (Main Street USA)
    • Tortuga Tavern (Adventureland)
    • Frontierland Turkey Leg Cart
Water Parks
  • Blizzard Beach
    • Avalunch
    • The Cooling Hut
    • Lottawatta Lodge
    • The Warming Hut
  • Typhoon Lagoon
    • Leaning Palms
    • Lowtide Lou's
    • Surf Doggies
    • Typhoon Tilly's
    • Bodie's All American
    • Earl of Sandwich
    • Fulton's Crab House
    • Ghirardelli's
    • Marketplace Snacks
    • Pollo Campero
    • Rainforest Cafe
    • Starbucks
    • T-Rex
    • Wolfgang Puck Express
  • Pleasure Island
    • Cooke's of Dublin
    • Paradiso 37
    • Planet Hollywood
    • Portobello
    • Raglan Road
  • West Side
    • AMC 24 Pleasure Island Dining
    • Bongo's Cuban Cafe
    • Crossroads at House of Blues
    • Crossroads at House of Blues Sunday Brunch
    • Foodquest
    • Splitsville
    • Smokehouse at House of Blues
    • Wolfgang Puck Grand Cafe
    • The Dining Room at Wolfgang Puck Grand Cafe
    • Wolfgang Puck Express
  • West Side Food Trucks
    • Fantasy Fare truck
    • Namaste Cafe truck
    • Superstar Catering truck
    • World Showcase of Flavors truck
Wide World of Sports
    • ESPN Grill
Resorts
  • All Star Movies
    • World Premiere
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    • End Zone
  • Animal Kingdom Lodge
    • Boma Flavors of Africa
    • Jiko: The Cooking Place
    • The Mara
    • Sanaa
  • Art of Animation
    • Landscapes of Flavors
  • Beach Club
    • Beach Club Marketplace
    • Beaches and Cream
    • Cape May Cafe
    • Hurricane Hanna's
  • Boardwalk
    • Big River Grille & Brewing Works
    • Boardwalk Bakery
    • Boardwalk Pizza Window
    • ESPN Club
    • Flying Fish
    • Kouzzina
  • Caribbean Beach
    • Old Port Royale
    • Shutters
  • Contemporary
    • California Grill
    • Chef Mickey's
    • Contempo Cafe
    • The Wave
    • Top of the World Lounge
  • Coronado Springs
    • Cafe Rix
    • Laguna Bar
    • Maya Grill
    • Pepper Market
    • Siesta's
  • Walt Disney World Dolphin
    • Cabana Bar and Beach Club
    • The Fountain
    • Fresh Mediterranean Market
    • Picabu Buffeteria
    • Shula's Steakhouse
    • Todd English's bluezoo
  • Fort Wilderness
    • Crockett's Tavern
    • Hoop Dee Doo Musical Review
    • Meadows Snack Bar
    • Mickey's Backyard BBQ
    • Trail's End Restaurant
  • Grand Floridian Resort and Spa
    • 1900 Park Fare
    • Citrico's
    • Garden View Lounge Afternoon Tea
    • Gasparilla Island Grill
    • Grand Floridian Cafe
    • Mizner's Lounge
    • My Disney Girl's Perfectly Princess Tea
    • Narcoossee's
    • Pool Bar
    • Victoria and Albert's
  • Old Key West
    • Goods to Go
    • Olivia's
    • Turtle Shack
  • Polynesian
    • Captain Cook's Snack Company
    • Kona Cafe
    • Kona Island Sushi Counter
    • 'Ohana
    • Spirit of Aloha Polynesian Luau
    • TambuLounge
  • Pop Century
    • Everything Pop
  • Port Orleans
    • Boatwright's
    • Riverside Mill Food Court
    • Sassagoula Flotworks & Food Factory
  • Saratoga Springs
    • Artist's Palette
    • Grandstand Pool Bar
    • Paddock Pool Grill
    • Turf Club
  • Shades of Green
    • Garden Gallery
    • Evergreen's
    • Mangino's Bistro
  • Walt Disney World Swan
    • Garden Grove Cafe
    • Il Mulino New York Trattoria
    • Kimonos Sushi Bar
    • Splash Grill
  • Vero Beach
    • Bleachers Bar and Grill
    • Green Cabin Room
    • Shutters
    • Sonya's
  • Wilderness Lodge
    • Artist Point
    • Roaring Fork
    • Territory Lounge
    • Whispering Canyon
  • Yacht Club
    • Captain's Grille
    • Crew's Cup Lounge
    • Yachtsman Steakhouse
The DVC/Timeshare Advantage
    • Cooked a quick in-room meal
    • Cooked a full sit-down meal in the villa
    • Cooked a meal using a resort BBQ grill


Bonus Points
  • Benihana's
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Old 07-11-2009, 05:08 PM   #2732
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Quote:
Originally Posted by OurDogCisco View Post
I think you are right. I really want to find a good Italian cookbook as I really like this type of dish but I don't find it often in regular Italian cookbooks we have here.

Anyways... it was a very light cream tomato based sauce. Per the menu description is says: Cavatellia Pasta, Sweet sausage, tomatoes & Pecorino Romano. It was delicious...
This is their Pomodoro sauce, maybe you can start with that. Add a bit of cream and some cheese along with the sausage?


Tutto Italia Pomodoro Sauce

Yield: 2 quarts

Ingredients:

4 1 # Cans Imported Plum Tomatoes in Tomato Sauce
1 large Yellow Onion, diced
2 Cloves Garlic, chopped
1/2 Cup Extra Virgin Olive Oil
2 Tablespoons Kosher Salt
2 teaspoons Ground White Pepper
6 Leaves Fresh Basil Leaves, chopped

Method of Preparation:
Crush the tomatoes by hand in a large bowl, by squeezing them. Cook the onions in the olive oil until clear over medium heat in a heavy bottomed 12 quart sauce pan. Add the garlic and cook till just fragrant. Add the crushed tomatoes, salt, and pepper. Bring to a boil, and then lower heat to a simmer. Cook for at least 1 hour, stirring occasionally. Add basil leaves, and remove from heat. Serve.


Now I'm not sure what a 1# can is. I use the 36 oz can (tuttorosso brand) that is readily available in most grocery stores and it was perfect.
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Old 07-11-2009, 05:33 PM   #2733
GingerC
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Quote:
Originally Posted by greeneeyes View Post
Now I'm not sure what a 1# can is.
A plain #1 can is about 11 ounces.
A tall #1 and a square #1 are 16 ounces.

I found a URL but I don't have enough posts to post it. Google it if you want to know more.

I think calling a can a #1 is an older way of cooking. I think I'll stick with ounces.
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Old 07-11-2009, 07:53 PM   #2734
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Quote:
Originally Posted by GingerC View Post
A plain #1 can is about 11 ounces.
A tall #1 and a square #1 are 16 ounces.

I found a URL but I don't have enough posts to post it. Google it if you want to know more.

I think calling a can a #1 is an older way of cooking. I think I'll stick with ounces.
great information, but the post says 1#, not #1. I think it's supposed to be 1 pound
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Old 07-11-2009, 09:33 PM   #2735
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Originally Posted by dahirsh View Post
great information, but the post says 1#, not #1. I think it's supposed to be 1 pound
Absolutely right! The number sign# is also the pound sign#.
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Old 07-12-2009, 12:06 AM   #2736
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Quote:
Originally Posted by dahirsh View Post
great information, but the post says 1#, not #1. I think it's supposed to be 1 pound
That makes sense with the other measurements.
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Old 07-12-2009, 10:48 AM   #2737
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That makes sense with the other measurements.

And it never entered my mind D'OH!!
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Old 07-16-2009, 11:19 AM   #2738
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This might be a bit too much work, but is there any possiblilty of having a Special diet directory included? Ie which of the recipes are GF, milk free etc?

I understand if it's too much work, just thought I'd ask....
That would be a great idea as I know this question gets asked fairly often. It will require actually going back through all 183 pages & reviewing the recipes, which would take far longer than just listing the recipes did. Maybe if we used a team approach where different people would volunteer to go through a bunch of pages & send me the info? Otherwise I can’t see this getting completed any time soon.

Here are a few Disneyland recipes from Magical Kingdoms.

Bananas Foster Shortcake
Blue Bayou, DL
Yield: 4 servings

Biscuits
2 oz Brie cheese, diced
2 cups Bisquick
1/3 cups sugar
cups water

Sauce
1 Tbsp butter
4 large bananas, cut into ” slices
1 Tbsp sugar
1 cup + 3 Tbsp brown sugar
2 cups heavy cream
2 Tbsp dark rum
2 Tbsp banana liqueur

Garnish
Whipped cream
Fresh mint sprigs

Preheat oven to 400F. To make the biscuits, add together the diced cheese, Bisquick and sugar, mix well. Add the water and mix thoroughly to make a wet batter. Drop the batter in 4 mounds onto a greased cookie sheet and bake on the top rack for 20 minutes or until cooked through (when toothpick inserted in middle comes out clean). Remove from oven and cool on wire rack. To make the sauce, melt the butter in a saucepan and saute the bananas for about 3 minutes. Add the sugars and stir until melted. Add the cream and, stirring constantly, cook over high heat until it reaches a boil. Reduce the heat to low and cook for 10 minutes. Add the rum and banana liqueur. To serve, cut the cooled biscuits from the top two thirds of the way down, open it up and pour the sauce into the center of the biscuit. Serve with whipped cream and mint sprig.

= = = = = = = = = = = = =
Smoked Chicken Salad
Caf Orleans, DL

Radicchio
Romaine
Celery
Jicama
Cherry tomatoes
Orange slices
Apple pieces
Smoked chicken breast, cut into pieces

Combine all ingredients in salad bowl. Top salad mix with smoked chicken breast pieces and garnish with walnuts and fresh chives. Serve with ginger honey-mustard dressing.

Ginger Honey-Mustard Dressing
Yield: 1 quart

3 oz ginger root
2 oz egg yolks or pasteurized egg substitute, such as Egg Beaters*
1 1/8 oz honey
18 oz olive oil
1 oz dijon mustard
1 oz apple cider
oz salt
1/3 oz pepper
Juice of three limes

Blend all ingredients together.

= = = = = = = = = = = = =
Caesar Salad
Club 33, DL
Yield: 2 servings

Freshly ground pepper
1 medium size garlic clove
1 tsp. Worcestershire sauce
3 tbsp. red wine vinegar
1 coddled egg, cooked for 1 minute in shell
tsp. Dijon mustard
1 head (medium) crisp Romaine lettuce, torn into 2 inch square pieces
cup croutons
lemon
Parmesan cheese

In a small bowl, mix one round of freshly ground pepper, garlic clove crushed with a fork or put through a press, Worcestershire sauce, vinegar, egg and mustard. Dry lettuce in a salad spinner or a linen napkin and place in large salad bowl. Add croutons. Squeeze juice of lemon over greens and mix lightly. Add egg dressing and mix well. Top with a sprinkle of Parmesan cheese. Serve at once.
= = = = = = = = = = = = =
White Godiva, Dark Chocolate Celebration
Club 33, DL

Chocolate Terrine
1 oz. canola oil
12 oz. bittersweet chocolate (or Hershey Bar)*
8 oz. unsalted butter, cubed
4 large eggs, separated
4 large egg yolks
1 cups confectioner's sugar
1/3 cup unsweetened cocoa powder
cup heavy cream
2 tsp. granulated sugar*

* If you use the Hershey Bar, do not add granulated sugar

Lightly oil a 12 x 4, 3-inch-high, terrine mold. Line with plastic wrap and set aside. Find a metal bowl that fits comfortably in a saucepan. Melt chocolate and butter together in the metal bowl over lightly simmering water (not boiling), stirring from time to time. Remove from heat and let cool slightly. When chocolate is warm enough to touch, stir in 8 egg yolks until well combined (you'll know they're well combined when the mixture is the same color throughout). Sift in the confectioner’s sugar and cocoa powder, and stir with wooden spoon or rubber spatula. Whip the heavy cream in a separate bowl until it forms soft peaks, then refrigerate. Beat the 4 egg whites and granulated sugar
together in another bowl till soft peaks form. (You can also use a stand mixer for this step.) Fold in the egg whites and then fold in the cold whipping cream. Pour your chocolate into the terrine mold and fold over the plastic wrap to cover the top. Refrigerate for at least 24 hours (3 days is best). When ready to serve, flip over terrine mold and the terrine should fall out (you can tug on the plastic to wiggle it out, if necessary). Remove the plastic and slice with a thin sharp knife that has been sitting in hot water. Wipe the knife after each slice. Serve each portion topped with White Godiva Vanilla Sauce. [recipe below]

White Godiva Vanilla Sauce
cup sugar
5 large egg yolks
1 cups whole milk
2 Tbsp. vanilla extract
cup Godiva white chocolate liqueur

In a metal bowl, whisk sugar and egg yolks together. Combine the milk and vanilla in a saucepan and bring to a boil (be careful not to let them scorch – check the bottom of the pan frequently with a wooden spoon). Slowly pour cup of hot milk into the egg yolk mixture, whisking constantly. Whisk the egg yolk mixture into the milk and return to heat. Whisk in the liqueur and cook on low heat until first signs of boiling (stir constantly). Quickly strain the sauce into a bowl and cover with plastic. Place in refrigerator to cool.

Index has been updated through this post.
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Old 07-17-2009, 02:33 PM   #2739
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I was wondering if anyone has been able to get a hold of the recipe for the cornbread from the Celebration Roundup Barbeque at DLR?? We've been craving it seriously since we came home.
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Old 07-21-2009, 04:34 PM   #2740
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whispering canyon

Hi looking for Buckelberry breeze drink from Whispering canyon anyone thanks Jill
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Old 07-28-2009, 12:41 PM   #2741
verdel301
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Unhappy KONA BREAD RECIPE anyone find it yet?

Has anyone found the Bread recipe from Kona yet? I found the butter, just not the bread... .HELP
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Old 07-28-2009, 03:43 PM   #2742
mel63
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Originally Posted by noritake1 View Post
Hi looking for Buckelberry breeze drink from Whispering canyon anyone thanks Jill

Huckleberry??

Huckleberry Breeze
44 North Huckleberry-flavored Vodka
Chambord
Cranberry Juice
a splash of Sprite
and a splash of Sweet-and-Sour

Guessing the quantities, I would start with 1oz vodka, 1/2 oz chambord, 2 - 3 oz cranberry with a splash of sprite and a splash of sours. Combine in a shaker filled with ice. Shake and strain into a glass. I haven't had the drink, so I am unsure what to adjust to get the amounts correct. I also didn't know if it is served on ice, or not. Guessed it isn't. You can play with the recipe and amounts adjusting amounts until you get the flavor correct and then post what you have as a final recipe, and how it is served.
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Old 07-31-2009, 04:52 PM   #2743
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Has anyone found the Bread recipe from Kona yet? I found the butter, just not the bread... .HELP
Yes, I posted it a few months ago. You'll need t check the index thread: http://www.disboards.com/showthread.php?t=1777635
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Old 08-16-2009, 11:51 AM   #2744
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all recipes

I LOVE cooking...especially Disney recipes. I see a very large index of DIsney Recipes...but not sure how to see the actual recipe. Can you help me? Is there a way to see them all? ANy help would be much appreciated...THANKS
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Old 08-16-2009, 04:42 PM   #2745
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Originally Posted by jlraposa View Post
I LOVE cooking...especially Disney recipes. I see a very large index of DIsney Recipes...but not sure how to see the actual recipe. Can you help me? Is there a way to see them all? ANy help would be much appreciated...THANKS

There is a page number after each entry in the Index, it corresponds to the page number in this thread. If a recipe is listed as being on page 5 of the recipe thread then open this thread and go to page 5 and scroll down until you find what you want.

The Index is set up in a couple of different ways, I usually go to the restaurant I'm looking for and see if what I want is listed. Hope you find something yummy to cook!
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