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Old 06-18-2011, 10:16 AM   #3061
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Originally Posted by greeneeyes View Post
did a little searching around and found this on another site; I've never eaten there so I'm not sure, but I found a recipe for a pea risotto from the Cali Grill, but it was served with a different protein...could this be it?

English Pea Risotto

2 cups fresh English peas
1/4 cup sugar
6 1/4 cups vegetable stock, divided
1/4 cup olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 1/4 cups carnaroli or Arborio rice (also called risotto rice)
1/2 cup heavy cream
1/4 cup grated manchego cheese
1 tablespoon butter
1/4 teaspoon coarsely ground black pepper
Coarse salt, to taste

1. Bring a medium saucepan of water to a boil over high heat. Add peas and sugar to water. Cook 2 minutes, then plunge peas into an ice water bath to stop the cooking.
2. Place cooked peas and 1/4 cup of vegetable stock in food processor and puree. Once the mixture is smooth, pour through a fine-mesh sieve into a medium bowl, pressing puree through the sieve with the back of a spoon. Discard solids. Set pea puree aside.
3. Place remaining 6 cups vegetable broth in a medium saucepan over medium-high heat. Bring to a slight boil, then adjust heat to medium to keep at a simmer.
4. Heat oil in a wide-bottomed saucepan over medium heat. Add onion and garlic, and sauté for 3 to 4 minutes, or until onion is translucent. Add rice; sauté for 2 minutes, stirring constantly with a wooden spoon.
5. Slowly ladle 1/2 cup simmering broth into rice, stirring constantly until most of broth is adsorbed. Continue adding broth, 1 ladleful at a time, stirring frequently between additions and waiting until rice looks slightly dry before adding the next ladleful. When most, but not all, of the broth is absorbed, taste the risotto. When risotto is done, it should not be crunchy at all, but still slightly firm. Add remaining broth, if needed, until risotto is al dente.
6. Remove from heat, and add the pea puree, heavy cream, manchego cheese, butter, and pepper. Taste, then add salt to taste (some broths are salty, so the amount of salt you add will vary). Stir to combine.
Thank you so much!
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Old 06-18-2011, 06:38 PM   #3062
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Originally Posted by rlovew View Post
We as moderators of the overall forum just realized that Piratesmate had not been updating the index. I have written things down and will be updating the index over the next few days (it may take a week to get it o\all in there). I will post again here when it is updated and after this we will update it more regularly.


Thanks so much! I love this thread.
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Old 06-22-2011, 08:52 PM   #3063
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Originally Posted by jenseib View Post
Does anyone have a recipe for the CRT's chocolate buckle. I love that stuff, but can;t find anything remotely close to it so far when I search for a recipe.
I just got a new cookbook with that recipe, so here you go.
Chocolate Cream Cheese Buckle
Cinderella's Royal Table

Cream cheese filling:

8 ounces cream cheese, softened
1/3 cup plus 1 tablespoon granulated sugar
1 egg
1 teaspoon vanilla extract

Streusel Topping:

1/2 cup granulated sugar
4 tablespoons all purpose flour
1 teaspoon ground cinnamon
4 tablespoons butter, softened

Chocolate cake:

1 boxed chocolate cake mix (do not use cake mix with pudding or chocolate syrup)
1 1/2 cups semisweet chocolate chips

For Cream Cheese Filling:

Mix cream cheese, sugar, egg, and vanilla in mixer on low speed until combined; set aside.

For Streusel Topping:
Mix sugar, flour, and cinnamon in medium bowl with fork. Mix in butter until crumbly; set aside.

For Chocolate Cake:

Prepare cake batter according to package direction. Fold in chocolate chips.

To Assemble:

1) Preheat oven to 375 degrees F. Spray muffin pans with cooking spray or line with paper baking cups.
2) Fill each muffin cup halfway with chocolate batter. Spoon about 1 tablespoon of cream cheese filling on top of chocolate batter. Sprinkle streusel topping over muffins.
3) Bake 18 to 20 minutes or until toothpick inserted in the chocolate comes out clean. (The cream cheese center should remain moist.) Cool 10 minutes before removing from molds.
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Old 06-23-2011, 12:05 PM   #3064
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I'm sorry if I get excessive here, but I have quite a few recipe requests and if anyone has any of these I would be very grateful if you shared them.

The Studios:
Starring Rolls: Fruit Tart

Old Key West:
Olivia's: Coconut encrusted mahi mahi with spiced citrus glaze and mashed boniato
also their Banana Bread Pudding Sundae

Magic Kingdom:
Main Street Bakery: Banana Bread Pudding
Pecos Bill: I want the recipe for their deluxe burger with the onion rings and barbecue sauce

Kringla Bakeri og Cafe: Pear Almond Tart
Le Celier: Duck Three ways
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Old 06-24-2011, 03:09 PM   #3065
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Le Cellier recipe - Grilled Jumbo Asparagus Gratinee

I am trying to find it! Does anyone know what it is? thank you!
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Old 06-24-2011, 09:22 PM   #3066
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Originally Posted by bahecasmart View Post
I know it's likely nothing fancy - but it was delicious!
Anyone have the recipe [for the dressing at Hoop De Doo review]?
Hoop De Doo Review, Disney's Fort Wilderness Resort
Yield: 1 Pint

1/4 tsp Salt
1/2 tsp Chopped Green Olives
1/4 tsp Dry Mustard
1 tsp Chopped Red Pepper
1/2 tsp Sugar
1/2 tsp Chopped Parsley
1/8 tsp Fresh Ground Pepper
1/2 tsp Chopped Green Onion
1/2 tsp Crushed Basil Leaves
1/2 tsp Chopped Spanish Onion
1/4 tsp Crushed Oregano Leaves
1/2 Each Garlic Clove
1/4 Cup Red Wine Vinegar
1 1/4 Cup Vegetable Oil
1/2 tsp Chopped Sweet Relish
1/2 Chopped Hard-Cooked Egg
1/2 tsp Chopped Capers

In a dressing bottle, combine Salt, Mustard, Sugar, Pepper, Basil,
Oregano, and Vinegar. Shake well. Then add Relish, Capers, Olives, Red
Pepper, Parsley, Onion, and Garlic. Mix. Add Vegetable Oil and Egg and
stir gently with a spoon.

This version used a garnish of Salted Hazelnut Brittle.

Valhrona Chocolate Terrine with Amarena Cherries and
Salted Valhrona Chocolate Ice Cream

Artist Point, Disney's Wilderness Lodge

Salted Valhrona Chocolate Ice Cream
Yield: 1 Quart

10 Oz Valhrona Chocolate
2 1/3 Cup Heavy Cream
2 1/3 Cup Whole Milk
1 Cup Sugar
6 Each Egg Yolks, fresh
1/2 Oz Maldon Sea Salt

1. In a mixing bowl, combine half the sugar and egg yolks. Whip until
pale yellow in color then set aside.
2. Combine milk, cream, and remaining sugar in a pot. Bring up to a
3. Temper warm cream mixture into lightly whipped egg yolks.
4. Return to heat and cook on low flame until mixture lightly
5. Pour half of this custard over chocolate in a bowl, allow the
chocolate to melt.
6. Pour remaining custard into chocolate mixture, and then stir in sea
7. Strain through a chinoise and allow to chill in the refrigerator.
8. Run through an ice cream machine following manufacturer?s

Valhrona Chocolate Terrine
Yield: 4 Servings

3/8 Pound Valhrona Chocolate
1/8 Quart Heavy Cream
2/3 Oz Butter
Amarena Cherries, (there are several brands available in gourmet stores or online)

1. Prepare your Salted Valhrona Chocolate Ice Cream using the recipe above.
2. Cut Chocolate into small pieces in a bowl and set aside.
3. Heat the Heavy Cream and Butter until steam appears.
4. Pour Heavy Cream mixture over the Chocolate and stir until smooth.
This creates a Ganache.
5. Pour the Ganache into a prepared terrine mold lined with plastic.
Wrap tightly with plastic and place into the refrigerator.
6. Top with Amarena Cherries before serving.
Disney Recipe Exchange

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

Last edited by Tatania; 06-24-2011 at 09:30 PM.
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Old 06-28-2011, 09:55 PM   #3067
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Watermelon Arugula Salad
The Wave, Disney's Contemporary Resort
Serves 4

5 ounces baby arugula
8 ounces feta cheese, crumbled
20 pitted kalamata olives
1/3 cup candied pecans
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
8 (4-inch) wedges seedless watermelon
6 teaspoons aged balsamic vinegar, divided

1. Combine arugula, feta cheese, olives, and candied pecans in a large bowl.
2. Whisk together white balsamic vinegar and oil in a medium bowl. Add half of vinaigrette to arugula mixture. Gently toss, slowly adding more vinaigrette until mixture is coated.
3. Place 2 wedges of watermelon on each plate; evenly drizzle each with 1 1/2 teaspoons aged balsamic vinegar. Evenly distribute arugula mixture over watermelon wedges; serve immediately.

Big Thunder Ribs
Big Thunder Ranch Barbecue, Disneyland Park
Serves 4 to 6

1 1/2 cups Citrus Roundup BBQ Rub (recipe follows)
1 (4-pound) rack pork spareribs, trimmed of excess fat
1/2 cup water
1 cup favorite barbecue sauce

1. Sprinkle Citrus BBQ Rub on both sides of ribs, rubbing the meat to adhere. Cover with plastic wrap. Refrigerate for 8 hours, or overnight.
2. Preheat oven to 350° F. Place ribs in a roasting pan or on a baking sheet, and pour water into pan. Cover with foil and roast for 1 hour.
3. Remove the pan from oven and uncover. Pour off any excess water. Evenly coat top of ribs with barbecue sauce. Return pan to oven and roast for 30 minutes more.
4. Remove the pan from the oven and cover lightly with foil. Let ribs rest for 10 minutes.
5. Slice the ribs between each bone with a serrated knife. Serve immediately.

Citrus Roundup BBQ Rub
2 1/2 tablespoons lemon pepper
2 tablespoons seasoning salt
2 tablespoons paprika
1 tablespoon sugar
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 tablespoon cayenne pepper

Combine all ingredients in a medium bowl. Stir to combine.

Chef Mickey says: "BBQ Rub" is a mixture of finely ground dry seasonings that add extra flavor to the ribs. Depending how much you use it can also form a nice crust on the meat.

Strawberry Shortcake with Lemon Cornbread
Yachtsman Steakhouse, Disney's Yacht and Beach Club ResortsServes 12

Grand Marnier Strawberries
7 1/2 cups fresh strawberries, hulled and sliced
1/3 cup Grand Marnier
3 tablespoons sugar

Lemon Cornbread
1/2 cup canola oil
1 1/4 cups whole milk
2 eggs
1/2 cup all-purpose flour
11/4 cups sugar
2 tablespoons baking powder
1/2 cup cornmeal
1/4 cup lemon juice
3 tablespoons fresh lemon zest
Fresh whipped cream, crème fraîche or vanilla ice cream, for serving

Lemon Syrup
1/2 cup sugar
1/2 cup water
1/4 cup lemon juice
Zest of 1/2 lemon

For Strawberries:
1. Combine 1 1/2 cups strawberries, Grand Marnier and sugar in a blender, blending until smooth.
2. Combine remaining strawberries with puréed mixture in a large mixing bowl. Set aside to marinate.

For cornbread:
1. Preheat oven to 300° F. Grease and flour 13 X 9 X 2-inch baking pan.
2. Beat oil, milk and eggs in a large bowl using an electric mixer.
3. Sift together flour, sugar and baking powder in a separate bowl. Gradually mix the dry ingredients into the wet, stirring until smooth.
4. Stir in cornmeal, then lemon juice and zest.
5. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes.

For lemon syrup:1. Mix sugar and water in a small saucepan; bring to a boil over high heat.
2. Reduce heat to medium and continue to cook for 1 minute.
3. Remove from heat and add lemon juice and zest.
4. If not using immediately, refrigerate in an airtight container.

To serve:
1. Cut cooled cornbread into 12 squares, trimming off top crust.
2. Drizzle each square of cornbread with 1 tablespoon of lemon syrup. Allow syrup to soak in for 2 to 3 minutes.
3. In a buttered frying pan, sear both sides of cornbread until golden brown.
4. Top cornbread square with Grand Marnier strawberries, then top with whipped cream, crème fraîche or vanilla ice cream.
Disney Recipe Exchange

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

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Old 07-03-2011, 11:13 PM   #3068
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Here is the recipe for DCL Dream - Animators Palette Sesame-Flavored Shrimp and Caramelized Onion Cheesecake with Asian BBQ Sauce from disneypaks blog: http://disneyparks.disney.go.com/blo...ate-appetizer/

1 1/2 cups panko (Japanese bread crumbs)
6 ounces freshly grated Parmesan cheese
6 tablespoons unsalted butter, melted

Shrimp Filling
1 tablespoon olive oil
1 onion
1 1/4 pounds raw shrimp, cleaned
2 teaspoons sesame seeds
28 ounces cream cheese
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3/4 cup liquid eggs
1 1/4 cups heavy cream
1/2 cup shredded smoked Gouda
1/4 cup chopped fresh parsley
Micro greens, for garnish

Asian Barbeque Sauce
1 teaspoon vegetable oil
1 tablespoon minced shallot
1 tablespoon minced garlic
2 1/2 teaspoons Asian barbecue sauce*
1 teaspoon hot bean sauce*
1 tablespoon hoisin sauce*
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
1/3 cup chicken stock

For the crust:

1.Preheat oven to 350°F.
2.Combine all ingredients in medium bowl, stirring until well blended. Press mixture into the bottom of a 9-inch spring form pan. Bake crust until golden brown, about 15 minutes.
3.Cool completely before filling.
For the shrimp cheesecake filling:

1.Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, and sauté until caramelized. Add shrimp, and sauté until just opaque. Stir in sesame seeds. Set aside to cool.
2.Combine cream cheese, salt and pepper in large bowl and beat with an electric mixer until fluffy. Beat in eggs 1 at a time; add cream, beating until well combined. Stir in smoked Gouda and chopped parsley.
3.Spoon filling into crust. Place cheesecake on a baking sheet. Bake until cake puffs and top browns, but the center wobbles just slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
4.Run a long, thin knife around pan sides to loosen cheesecake. Carefully remove ring, and cut into 14 pieces.
5.Serve at room temperature with barbecue sauce and micro greens.
For the Asian barbeque sauce:

1.In a small saucepan over medium heat, combine vegetable oil, shallots and garlic. Sauté until fragrant, about 1 minute.
2.Add Asian barbecue sauce, hot bean sauce and hoisin sauce; cook for 3 minutes. Add sherry and cook for 1 minute. Add soy sauce, sugar and stock; cook for 5 minutes. Transfer mixture to a blender and process until liquefied. Let cool.
*Asian barbeque sauce, hot bean sauce and hoisin sauce are all typical condiments used in Asian cooking. They are available at Asian-foods stores, and in many grocery stores.

Makes 1 (9-inch) cheesecake


The coleslaw recipe (DL Big Thunder Ranch) is also on there. If you search "recipes", you will find lots in there.

Also found several in Disney Insider http://disney.go.com/disneyinsider/recipes
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Old 07-12-2011, 05:54 AM   #3069
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Does anyone know where to the Chef Mickey 2010 cookbook in the UK? As at the moment it is unavailable on Amazon,
Disney Isn't an obsession, craze or just another park. It's the place where Families can live their dreams, in a world where one amazing person gave millions around the world a place to call their own. Disneyland will be there as long as the people that know the true value of love, family and the tenderness of Magic. Keep Walt Disney Alive in our Hearts....

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Old 07-14-2011, 01:38 AM   #3070
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I posted on the cooking board a seperate thread that is a plea for this recipe but maybe someone over here can answer my call. (a little dramatic I know)

I'm dying for the recipe for the Pinot Noir Beurre Rogue sauce typically served with the cedar plank salmon at Artist Point! I wasn't feeling what came with the buffalo when I was there, so they let me sub in the salmon's sides, which included this sauce and it was IN FREAKIN CREDIBLE! I was in such a food coma after that meal I never thought to ask for the recipe.
When life gives you lemons, make lemonade...but without water and sugar your lemonade is gonna suck.Shut up Brain or I'll poke you with a Qtip!Legally, it's questionable. Morally, disgusting. Personally, I like it!The way to a man's heart is through his stomach. Stab in and thrust upward.

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Old 07-14-2011, 06:48 AM   #3071
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Originally Posted by LockShockBarrel View Post
I posted on the cooking board a seperate thread that is a plea for this recipe but maybe someone over here can answer my call. (a little dramatic I know)

I'm dying for the recipe for the Pinot Noir Beurre Rogue sauce typically served with the cedar plank salmon at Artist Point! I wasn't feeling what came with the buffalo when I was there, so they let me sub in the salmon's sides, which included this sauce and it was IN FREAKIN CREDIBLE! I was in such a food coma after that meal I never thought to ask for the recipe.
You might try calling Artist Point.....I found this # online: (407) 939-3463
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Old 07-15-2011, 10:58 PM   #3072
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Wow, I just found this thread! Such great recipes! I'm trying to find the recipe for the Tropical Iced Tea at Tutto Italia. It was so yummy when we went ther the first time last month. I'll still keep searching! Thanks!
Me DH DS(9) DS(7)
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June 2011 - POFQ, Star Wars Weekends, Universal
April 2010 - CBR pirate room, 3rd time for just mom & 2 boys, Universal
June09 - CBR, Star Wars Weekends, just mom & 2 boys, more character meals - Trip Report - http://www.disboards.com/showthread.php?t=2208908
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Old 07-20-2011, 06:33 PM   #3073
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Anyone has the recipe for Remy's Seared Tuna?

Hi, just got off the Dream and would love it if you have the recipe for Remy's Seared Tuna w/ Quail Eggs...

and also Skyline's cocktail called Paris 75!!!

loved it so much, I need to make it!

DH ME DD(8) DS(2)

July 10-15, 2011 - The Disney Dream
July 25-30, 2010 - The Disney Wonder

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Old 07-30-2011, 03:55 PM   #3074
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Granola Recipe Cape May Cafe

The breakfast buffet at the Cape May Cafe in the Beach Club had a dry granola mix which was fabulous. Does anyone know the recipe for it?

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Old 08-01-2011, 08:30 PM   #3075
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wondering if anyone has the recipe for the carmelized onion and sun-dried tomato dip/spread served in the Royal Palace restaurant on the Disney Dream. If it is already posted I apologize for missing it.

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