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Old 07-13-2010, 09:53 AM   #2971
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Anyone know if there is a recipe for the Strawberry Smoothies from the Cove Cafe on the Disney Magic?

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Old 07-16-2010, 03:37 PM   #2972
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Spicy Potato & Pea Samosa
Yield: 10
Taste of Africa

Ingredients for Pastry
2 cups flour
1/2 tsp salt
4 Tbsp oil
3/4 cup water

Ingredients for Potato Stuffing
5 each potatoes
2 Tbsp Oil
1 each Green Chili (de-veined & seeds removed)
1 cup Green Peas
1 tsp Ground Ginger
2 tsp Salt
1 tsp ground cumin
1 tsp curry paste (if you prefer heat add hot sauce)

Oil for deep frying.

Procedure for pastry
1. Mix flour and salt in a bowl.
2. Add oil and rub until mixture resembles small bread crumbs.
3. Add water and knead for 10 minutes.
4. Rub dough with oil, cover and sit aside for 30 minutes.

Procedure for potato and Pea Filling
1. Boil potatoes until tender, cool, peel, and dice.
2. Sauté peas in oil, add ground chili, potatoes and spices.
3. Mix and cook on low heat for 4 to 5 minutes.

Procedure for making samosa
1. Divide dough into 10 balls.
2. Roll into flat square shape about 5 inches in diameter.
3. Cut into half and fill each side with a 1 tablespoon of potato and pea mixture.
4. Brush a little water around the edge of the pastry, fold, seam, and seal.

Procedure for cooking samosa
1. Heat about 2 inches of oil for frying over medium to low heat to 350 degrees.
2. Carefully add samosas to oil. frying slowly, turning the samosa as they brown and are crisp.
3. Drain excess oil and serve with mango chutney.
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Old 07-18-2010, 07:30 PM   #2973
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Originally Posted by jknepfle View Post
Note: The recipe as written calls for a 4x4 baking dish. I've never heard of a 4x4 baking dish. I gotta believe they mean an 8x8 dish:


Looking at the amounts, I'd say at LEAST 8 by 8, if not more - although th bars could be thick. I LOVE coconut. Thanks so much for sharing this recipe & will try this when I'm back from DL, where I'm headed this week.

Mango Chutney which goes with the Spicy Potato and Pea Samosa recipe.
Yields 3 cups

2 1/2 pounds (5 each) mangos (small diced)
1 small green pepper (small diced)
1 small onion (small diced)
1 1/2 teaspoons Kosher salt
2/3 cup granulated sugar
2/3 cup white vinegar
1 large jalapeno pepper (chopped fine)
1/8 cup fresh ginger
2 cloves chopped garlic

Combine all ingredients into a large pot, and add enough water to cover. Bring to a boil; reduce heat to a simmer until all the liquid is cooked to about the thickness of honey. Do not overcook, as the mixture will thicken as it cools.
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Last edited by Tatania; 08-04-2010 at 04:27 AM.
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Old 07-26-2010, 06:45 AM   #2974
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I can do help to you...

click below for getting crispy chicken recipe..


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Old 08-04-2010, 03:47 AM   #2975
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Prawns with Mixed Vegetables in Citrus Dressing
From Chef Christophe Coutanson (Disneyland Paris) for Heart of Romance Event in Tokyo Disneyland
Serves 4 as a first course

1⁄4 pound sugar snap peas, tough stems removed
3⁄4 pound carrots (about 4 to 5 medium carrots)
1⁄2 pound zucchini
1⁄2 large sweet red pepper
1⁄2 large sweet yellow pepper
2 oranges
1 grapefruit
1 lemon, juiced
1 tablespoon sherry vinegar
1⁄2 teaspoon coarse salt, divided
3 tablespoons sesame oil
12 prawns or jumbo shrimp
2 tablespoons peanut oil
1 tablespoon chopped cilantro
1 tablespoon toasted sesame seeds
Salt and pepper

Thinly slice sugar snap peas lengthwise. Slice carrots, zucchini, and peppers lengthwise using the julienne blade on a mandolin. Alternatively, very thinly slice all of the vegetables into long pieces the width of a matchstick. Fill a large bowl with ice and cold water; set aside. Bring a large stockpot of salted water to a boil. Carefully place sliced vegetables into boiling water; boil for 11⁄2 minutes. Remove, and immediately transfer to prepared ice-water bath. Drain vegetables thoroughly in a sieve. Pat with paper towels to dry. Place in a large bowl; set aside. Cut peel, including the white pith, from oranges and grapefruit. Working over a small saucepan, carefully cut segments free from membranes. Cut segments into 1⁄2-inch pieces and place in a small bowl; set aside. Squeeze remaining juice from membranes into the saucepan. Place saucepan over high heat. Boil until juice is reduced and mixture is syrupy, about 5 minutes. Transfer to a small bowl; set aside to cool. When cool, whisk in lemon juice, sherry vinegar, and 1⁄4 teaspoon salt. Add sesame oil in a slow, steady stream, whisking to combine. Add dressing to vegetables in bowl, tossing to combine. Refrigerate for at least 1 hour, and up to 4 hours. Sprinkle prawns with remaining 1⁄4 teaspoon salt. Heat peanut oil in a large sauté pan over medium-high heat. Sear prawns 2 minutes per side, or until firm and pink.

Stir cilantro into vegetables. Evenly divide vegetables among 4 serving plates. Top with reserved citrus segments and 3 prawns each; sprinkle with sesame seeds. Serve immediately.

Crispy Fillet of Sole and Young Vegetables in Black Bean Sauce
from Chef De Cuisine Leung Shu Wah (Crystal Lotus at Hong Kong Disneyland) for Heart of Romance Event in Tokyo DLServes 4

3⁄4 cup low-sodium chicken broth
1⁄4 cup plus 1 teaspoon cornstarch, divided
21⁄2 teaspoons sugar
11⁄2 teaspoons soy sauce, plus additional for serving
11⁄2 pounds sole fillets (may substitute flounder)
Pinch coarse salt
Pinch ground white pepper
1⁄4 teaspoon toasted sesame oil
1 tablespoon plus 2 teaspoons vegetable oil, divided, plus additional oil for frying
1⁄4 cup diced red bell pepper
1⁄4 cup diced green bell pepper
1⁄4 cup diced onion
2 teaspoons finely grated fresh ginger
1 teaspoon finely chopped garlic
1⁄2 teaspoon finely grated mandarin or orange zest
1 tablespoon black bean paste

Combine chicken broth, 1 teaspoon cornstarch, sugar, and soy sauce in a small bowl, stirring. Set aside. Cut sole into thin strips, approximately 21⁄2 inches long by 3⁄4 inch wide. Season lightly with salt and white pepper; drizzle with sesame oil and toss to coat well. Place remaining 1⁄4 cup cornstarch in a zip-top plastic bag; add fish and gently shake to coat completely. Remove fish from bag, shaking off excess cornstarch. Pour vegetable oil into a deep-sided sauté pan to a depth of 1⁄4 inch. Heat oil over medium-high heat until simmering. Working in 2 batches, cook fish in hot oil, tossing frequently, about 2 to 3 minutes or until crisp and firm. (Note: fish will not turn golden or brown when cooked.) Transfer cooked fish to a plate lined with paper towels. Set aside. Pour oil out of sauté pan; discard oil. Add 1 tablespoon vegetable oil to the pan; return to stove over medium-high heat. Add peppers and onion. Cook, stirring frequently, until softened and fragrant, about 3 minutes. Transfer cooked vegetables to plate with fish. Lower heat to low; add 2 teaspoons oil, ginger, garlic, mandarin zest, and black bean paste to the sauté pan. Cook, stirring constantly, until mixture is combined and fragrant. Add reserved broth-cornstarch mixture. Increase heat to high; bring to a simmer, and cook until thickened. Add vegetables and fish; toss gently to combine. Taste, and add additional soy sauce, if desired. Serve immediately over your favorite noodles and with vegetables (shown with asparagus).

COOK'S NOTES: Black bean paste is a salty sauce made from mashed fermented beans, garlic, and other spices. It's available in Asian markets and specialty stores.

Pan-Roasted New York Steak with Shiitake Mushroom Ragout and Gorgonzola-Spinach Bruschetta
From Chef Gloria Tae for Heart of Romance Event in Tokyo DL
Serves 4

New York Steak:
11⁄2 to 2 pounds New York steak (1 or 2 steaks), each at least 11⁄2 inches thick
4 teaspoons olive oil, divided
1⁄2 teaspoon coarse salt
1⁄4 teaspoon ground black pepper
4 sprigs fresh thyme
4 garlic cloves, slightly smashed
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons Worcestershire sauce

****ake Mushroom Ragout:
2 tablespoons olive oil
3 large shallots, thinly sliced
2 garlic cloves, thinly sliced
3 cups shiitake mushrooms, stems removed, cut into thin strips
3⁄4 cup Marsala wine
3⁄4 cup low-sodium chicken stock
2 cups veal or beef stock
1 tablespoon soy sauce
1⁄4 teaspoon ground black pepper
2 bay leaves
Coarse salt, to taste
3 teaspoons chopped thyme

Gorgonzola-Spinach Bruschetta:
1 tablespoon olive oil, plus additional for brushing
1 clove garlic, thinly sliced
5 cups baby spinach, stems removed and discarded
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2⁄3 cup heavy cream
1⁄3 cup Gorgonzola cheese
2 tablespoons Parmesan cheese
Pinch nutmeg
4 (1⁄2-inch-thick) slices ciabatta bread

Let steaks stand at room temperature for at least 30 minutes, or until they are no longer cold. Preheat oven to 225 degrees. Coat the steaks lightly with 1 teaspoon olive oil each and season both sides with salt and pepper. Heat a heavy sauté pan over medium-high heat. When the pan is almost smoking, add remaining 2 teaspoons oil, swirling to coat the pan. Add steaks and sear, turning once, until golden brown, about 3 minutes per side. Transfer steaks to a baking sheet; place thyme sprigs and garlic atop each steak. Place 2 pieces of butter on each, and sprinkle lightly with Worcestershire sauce. Roast the meat until it is cooked to your preference, about 15 to 20 minutes for medium rare (steak should register 130 degrees on an instant-read thermometer for medium rare). Loosely cover steaks with foil and set aside to rest.

Place oil, shallots, and garlic in a large sauté pan. Cook over medium heat until softened, about 3 minutes. Add mushrooms. Sauté until golden, stirring occasionally. Remove pan from heat, and add Marsala. Return pan to stove; bring mixture to a boil over medium-high heat, scraping any bits stuck to the bottom of the pan. Simmer until the pan is nearly dry, about 2 minutes. Add chicken stock, veal or beef stock, soy sauce, pepper and bay leaves. Bring to a boil, stirring occasionally, about 25 minutes or until reduced by half. Taste, and add salt, if desired. Remove and discard bay leaves; stir in thyme. Keep warm until ready to serve.

Preheat oven to 300 degrees. Heat oil in a large sauté pan over medium-high heat. Add garlic, tossing until fragrant and lightly golden, about 1 minute. Add spinach, salt, and pepper. Cook, tossing frequently, until slightly wilted. If needed, drain any excess liquid from the pan. Add cream, Gorgonzola, Parmesan, and nutmeg. Cook, stirring frequently, until thickened. Keep warm until ready to serve. Brush ciabatta slices with olive oil. Toast until lightly golden, about 5 minutes. Set aside.

TO SERVE: Cut the steak into 1⁄2-inch-thick slices on a bias. Place a piece of toasted ciabatta in the center of each serving plate. Evenly spoon spinach mixture atop bread slices. Top bruschetta with sliced steak. Spoon shiitake mushroom ragout around plate. Garnish with a drizzle of extra virgin olive oil, if desired.

Braised Pineapple Panna Cotta with Strawberry Compote
Chef Yoly Lazo (WDW) for Heart of Romance Event in Tokyo DL
Serves 6.

Braised Pineapple Panna Cotta:
1 (8-ounce) can sliced pineapple in juice
2 tablespoons brown sugar
1 cup pineapple juice
1 teaspoon lemon juice
2 teaspoons powdered gelatin
1 cup heavy cream
1⁄2 cup sugar

Strawberry Compote:
2 tablespoons granulated sugar
2 tablespoons water
1⁄4 pound fresh strawberries, diced

FOR BRAISED PINEAPPLE PANNA COTTA: Drain juice from pineapple; cut pineapple into small pieces. Combine pineapple pieces and brown sugar in a small sauté pan over medium heat. Sauté until sugar caramelizes and mixture is syrupy. Divide mixture among 6 (71⁄2-ounce) martini glasses. Place pineapple juice and lemon juice in a medium bowl; sprinkle gelatin over. Let stand 10 minutes or until gelatin is softened. Combine cream and sugar in a small saucepan over medium heat; bring to a low simmer (do not boil). Stir until sugar dissolves. Add gelatin mixture, stirring until gelatin is completely dissolved and mixture is smooth. Ladle mixture into prepared martini glasses. Refrigerate for 4 hours or until set.

Combine sugar and water in a small saucepan over medium heat. Cook until sugar dissolves. Add strawberries, stirring to combine. Cook until berries are slightly softened, about 4 minutes. Cool to room temperature and refrigerate for at least 2 hours.

TO SERVE: Spoon strawberry compote over each panna cotta. Serve immediately.

Lemon Tart
Rose and Crown, Epcot, WDW

Ingredients for short dough:
½ pound Unsalted butter (2 sticks)
¾ cup Sugar
¼ teaspoon Salt
1 Egg
3 1/3 cups Pastry flour, sifted

Ingredients for filling:
1 cup Lemon juice
5 Eggs
2 cups Granulated sugar
1 cup Butter
Ingredients for meringue topping:
6 Egg Whites
1 ¼ cup Granulated sugar

Method of preparation for short dough: Using the paddle attachment of a stand mixer at low speed, combine the butter, sugar and salt until they're fully mixed. Add the eggs and keep mixing until incorporated. Add flour. Mix until incorporated . Do not over mix, or mix at a high speed, this will cause the dough to be tough. Chill the dough for 3 to 4 hours before using.
For lemon filling: In a sauce pan, heat up lemon juice, sugar and butter to a boil. Remove from stove. Then add eggs and mix well.
For meringue topping: In a double boiler, heat the sugar and the egg whites until warm, whipping constantly with a wire whip. Transfer the meringue into a bowl using a power mixer and beat on high until very stiff.
Method of assembly: Roll out the dough to 1/8” thick, use a 10-inch ring that 1 ½ inch high, lay the dough on the bottom and sides of pan. Pour in the lemon filling. Bake at 300° F for about 15-20 minutes until the custard sets. Take and out oven and let cool. Put the meringue into a pastry bag and pipe it on the cool lemon tart.

Narcoossee's, Grand Floridian Resort, WDW
Yield: 1 serving

4 ounces Tomato Coulis (recipe below)
4 ounces Pepperoncini Relish (recipe below)
5 ounces Calamari
2 ounces Calamari Flour (recipe below)
2 ounces Buttermilk
1 ounce Tuscan Extra Virgin Olive Oil
To Taste Salt & Pepper
Fry Oil

Method of Preparation:
Dip calamari in buttermilk and then in flour. Fry until golden brown. Drain on paper towel and season with salt and pepper.
Place 4 oz. tomato coulis on plate.
Place fried calamari on top of coulis in center of plate.
Place pepperoncini relish on top of calamari.
Drizzle coulis with olive oil.

Tomato Coulis (recipe should be reduced for home use)
Yield: 18 lb. 4 oz.

12 pounds, 12 ounces Canned Diced Tomatoes
4 each (2 pounds) Sweet Onion, diced
2 each (2 pounds) Celery Root, diced
1.5 cup (12 ounces) Olive Oil Blend
8 ounces Garlic Cloves, chopped
2 cups (4 ounces) Basil Leaves, chopped
To Taste Salt &Pepper

•Sauté onion, garlic, and celery root in olive oil blend until tender. Do not brown. Add 2 cans of tomatoes and juice. Add Basil. Cook 30 minutes until everything is very tender. Puree with stick blender, season with salt and pepper.

Pepperoncini Relish (recipe should be reduced for home use)

2 jars Pepperoncini peppers, Stems removed; and Sliced
1 jar manzanilla olives, pitted, sliced, drained and rinsed
1 gallon pepperoncini juice (use the juice!)
8 ounces lemon Juice, freshly squeezed
2 ounces Italian parsley, chopped, (2 bunches)
1 ounce Chives, Chopped, (1/2 Bunch)
1 jar capers, drained and rinsed (discard juice!)
1 teaspoon Crushed red Pepper Flakes
2 ounces olive oil
24 ounces Yellow Peppers, diced
24 ounces red pepper, diced, whole weight
24 ounces Vidalia Onion, diced, whole weight
4 ounces Minced Garlic
to taste Kosher salt
to taste Black Pepper, freshly ground

Dice the onions and Peppers and coat with the 2 oz. of Olive oil. Season and roast at 350 degrees for 15 minutes. Cool in the refrigerator.
Drain and rinse the olives and capers. Use only the juice from the pepperoncinis. Combine the remaining ingredients in a mixing bowl and add the chilled saute mixture. Chill.

Calamari Flour (recipe should be reduced for home use)

3 pounds All Purpose Flour
3 pounds Corn Flour
1/2 ounce Cayenne Pepper
2 ounces Kosher Salt
1/2 ounce Black Pepper, freshly ground

Combine all ingredients in a bowl and mix.

Sonoma Free Range Chicken Whole Roasted Wine Country Dehydrated Strawberry, Sage, Black Pepper and Lemon
Napa Rose, Grand Californian Hotel, DL (Chef Andrew Sutton)

Make rub in advance preferably the week before. Select the best chicken that you can buy. Buy one chicken for every three guests one day before your event.
Remove all gizzards, the neck, and any plastic packages from the cavity of your chicken.
Rinse chicken thoroughly in salted water (Combine one quart of water and four Tbsp Kosher salt in a large bowl).

Prepare your birds for roasting –
Remove wing tips with a chef's knife.
Stuff the cavity of each chicken with:
Half a lemon
1 Bay leaf
5 Whole black peppercorns
1 Branch of fresh thyme
1/2 Tsp Kosher salt
Rub the outside of each chicken with:
1 Tsp Extra-virgin olive oil
1 Tsp Kosher salt
2 Tbsp Wine Country Rub (recipe follows)
Let chicken macerate with the rub on for 6 to 24 hours in the refrigerator.

Preheat your oven to 400 degrees Fahrenheit. Place chickens in an appropriate roasting pan, back side down. Place in preheated oven and roast for 15 minutes. Turn oven down to 375 degrees and roast for an additional 20 minutes. Remove from oven and let rest for 20 minutes at room temperature, to allow all of the juices to reabsorb. Carve the birds and serve.

Wine Country Rub
4 Tbsp Dried or dehydrated strawberries
2 Tbsp Lemon zest
1 Tbsp Black pepper
1 Tbsp Chopped sage
1 Tbsp Chopped fresh thyme
1 Tbsp Chopped fresh parsley
1 Tbsp Smoked fresh paprika
2 Tbsp Kosher salt
1 Tbsp Granulated sugar

Mix all ingredients and store in ziplock baggies in dry storage or pantry.
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Old 08-04-2010, 03:08 PM   #2976
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Does anyone have the recipe for the peanut butter cake from the boardwalk bakery? I saw one earlier in this thread for one from sci fi, but not sure if its the same. I just had the boardwalk one last week and LOVED it! Thanks!
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Old 08-08-2010, 11:01 PM   #2977
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I haven't checked this thread in a long time and just discovered that someone had posted a recipe I requested in 2008!! Thank you, Tatania, for the recipe for the goulash that used to be served at Sommerfest, Germany, Epcot!
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Old 08-12-2010, 04:16 PM   #2978
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Posting an update for the Chocolate Butterfinger Cup Cake from Starring Rolls, Disney Hollywood Studios, WDW. I have requested clarification regarding the instructions for making the Devil's Food cake because what I had was very vague. I got a response from Guest services today and here's the updated recipe for the cake part of the Cup Cake:

Devil’s Food Cake
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 sticks unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs, warmed in very warm water for 10 minutes
Bake in large Muffin Cup.

For Devil’s food cake:
1. Whisk together flour, baking soda, and salt in a medium bowl. Set
2. Combine boiling-hot water and cocoa powder in a separate medium
bowl, whisking until smooth. Whisk in milk and vanilla extract. Set
3. Combine butter, brown sugar and granulated sugar in a large bowl.
Beat with an electric mixer at medium-high speed until light and fluffy,
about 3 minutes. Add eggs 1 at a time, beating well after each addition.
Reduce mixer speed to low. Alternately add flour mixture and cocoa
mixture in 3 batches, beginning and ending with flour. Mixing until just
4. Position oven racks in the upper and lower thirds of oven. Preheat
oven to 350°.
5. Bake in large Muffin cups for about 20-25 minutes. Cool down.

Cut out some cake from the middle of the muffin. Fill with chocolate fudge (use your favorite butter cream frosting) and top with cut out cake. Pipe butter cream around cake . Freeze and dip in chocolate coating. Immediately drizzle with crushed butter finger.
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Old 08-15-2010, 04:11 PM   #2979
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this is my new favorite thread
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Old 08-21-2010, 01:27 AM   #2980
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Hi Everyone
thanks for keeping up the great recipes - can you believe how many dishes there are?!
here's one I'm after : Yak and Yeti's Baby Back Ribs (or even something similar?)
YUMMMMM and thanks

UPDATE: WDW has written! and apparently Y&Y do not release their recipes. oh well - I'll live with the memory
1993 WDW offsite; 2006 DLR offsite; 2008 TDL MiraCosta; 2009 WDW BWI & WL; 2010 WDW CR & BC-CL; 2010 DLR GCH; 2011 WDW PR, OKW & CR; 2012 WDW SSR & AKV; 2014 WDW BWV & GF!!
Check out my blog about Disney, Orlando and Zonta International: Mrs Banks goes to Convention

Last edited by Sugarglider; 08-27-2010 at 07:12 AM.
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Old 09-03-2010, 08:51 PM   #2981
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Old 09-04-2010, 12:44 PM   #2982
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Originally Posted by lynninpa View Post
Has anyone tried this recipe for Dole Whips?

Pineapple Dole Whips (A "copycat" recipe)

Prep: 10 min.
Freeze: 3 hrs.
Makes: 8 servings

2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1/2 cup chopped maraschino cherries, mini marshmallow or mini chocolate chips, (optional)
1-1/2 cups heavy whipping cream, whipped

Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth. Stir in cherries or marshmallow or chips, if desired.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.
Stir gently pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour. Serve.
I'm not a huge Dole whip fan, although I like it alright - my first bite of Dole whip always tastes really chemically to me, like my brain has to translate the chemicals into a familiar taste and it takes a second. So after that first bite, I like Dole whip. Since this didn't have that "What the heck?" moment, I liked this a tad better. The taste is very close I thought.

I lost track of time and let the pineapple freeze hard, then broke it into pieces and beat it with my Kitchen Aid mixer (it bent the whisk ). I thought it was still kind of chunky, but when I mixed it into the whipped cream everything smoothed out and the texture was perfect. Except for the occasional tiny thread from the pineapple pulp. You could maybe eliminate those by not scraping the whisk, or by scraping it more carefully than I did, since it kind of collects them.

The texture isn't quite as perfect once it's been in the freezer a bit (if your freezer's set quite cold - I had it in an upright), but if I let it set out 15 minutes or so it was about right. If I'd kept it in my "ice cream" freezer, I suspect it would have been too soft.
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Old 09-04-2010, 09:15 PM   #2983
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the best thing to make the Dole Whip in is the Cuisinart soft serve ice cream maker
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Old 09-07-2010, 10:30 AM   #2984
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Made Boma mustard this weekend. I was skeptical, but it turned out great!

I smoked a turkey breast and pork shoulder and it was fantastic on both.
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Old 09-07-2010, 02:33 PM   #2985
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Cornbread and Apple Stuffing
Garden Grill, The Land, Epcot
Yield: 8 servings

2 apples, small diced
1 16-ounce package cornbread stuffing mix, any commercial brand
1 cup butter
½ cup apple cider
1 cup turkey or chicken stock
1 cup small diced celery
1 large onion, small diced
1 tablespoon chopped fresh sage

1. Wash, clean and small dice the onion and celery into 1 bowl. Wash, peel and small dice the apples and set aside.
2. Heat the turkey or chicken stock, apple cider and the seasoning package, bring it up to a slow simmer.
3. In a sauté pan, heat up the butter until hot. Add celery, onions, apples and sage. Sauté until tender.
4. In a large bowl, combine the stuffing mix and sautéed vegetables. Then pour the hot liquid over the stuffing mix and blend well.
5. Pour into a casserole dish for serving.

Chicken Florentine Calzone
Tony's Town Square, Magic Kingdom

16 ounces chicken
3 ounces carmelized onion
6 ounces Ricotta cheese
16 ounces Mozzarella cheese
6 ounces cooked spinach
Pizza Crust

Cook and dice chicken. Cook and chop spinach. Mix all ingredients together and place in pizza crust. Wrap and bake at 375 for 25 minutes.

Potato Salad
Crystal Palace, Magic Kingdom

4 pounds new red potatoes
¾ cup diced red onions
¾ cup diced celery
4 chopped hard boiled eggs
2 tablespoons dried dill
1 tablespoon apple vinegar
¼ cup yellow mustard
1 teaspoon celery salt
1 teaspoon black pepper
2 cups mayonnaise
1 tablespoons kosher salt
½ cup sweet relish
Dice the potatoes into small squares and boil them for 12 minutes or until they are tender. Make sure the water covers them and add some salt to the water. Drain water and set aside potatoes to cool. Mix all the ingredients with the mayonnaise except the onions, celery and chopped eggs. When the potatoes have cooled to 41 degrees, add the onions, celery, eggs and mayonnaise mixture.
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