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Old 08-06-2011, 05:06 PM   #3076
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ooooh Thanks for that! Officially added to my wish list on Amazon. lol
Enjoying the warmth and sunshine of Phoenix between Disney trips.
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Old 08-06-2011, 05:27 PM   #3077
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Cauliflower Soup

Originally Posted by Tatania View Post
No wonder it's good with all that butter and cream

Cauliflower Soup
Kringla Bakeri og Cafe & Akershus Royal Banquet Hall, Epcot
8 servings
That's it! Thank you so much!
Next trip planned for Feb 2014.
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Old 08-09-2011, 04:16 AM   #3078
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Originally Posted by LockShockBarrel View Post
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.
Interesting that the Cedar Plank Salmon comes with a Beurre Rouge because in the new Chef Mickey cookbook they have the recipe for the the salmon (I made it tonight) but no accompanying sauce! In any case a Beurre Rouge (not Rogue - which is an entirely different animal), is basically a red wine/butter sauce. If you want to try this recipe and let us know if it's close that would be cool: http://culinaryarts.about.com/od/but...eurrerouge.htm

Big Thunder Ranch Barbecue Cole Slaw
Big Thunder Ranch Barbecue, Frontierland, Disneyland
Serves 6 to 8

1/2 cup white-wine vinegar
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup olive oil
1 pound shredded green cabbage (about 1/2 large cabbage)
1 pound shredded purple cabbage (about 1/2 large cabbage)
2 carrots, shredded

Combine vinegar, sugar, salt, celery seed, paprika, black pepper, and cayenne in a blender; blend on low speed until sugar is dissolved.
With blender running, slowly pour oil through top of lid, processing until dressing is combined. Set aside.
Combine shredded cabbage and shredded carrots in a separate large bowl. Add dressing, tossing to combine. Refrigerate for 2 hours, tossing occasionally, before serving.

Panko-crusted Chinese Long Beans with Sriracha Mayonnaise
Trader Sam’s, Disneyland
Serves 4, as an appetizer

Sriracha Mayonnaise
3/4 cup mayonnaise
1 teaspoon sriracha (Asian chili sauce)
1 teaspoon rice wine vinegar
1 teaspoon coarse salt
1 teaspoon cleaned and thinly sliced green onion, green part only
1/4 teaspoon fresh lime juice
1/4 teaspoon chopped garlic
1/8 teaspoon freshly ground black pepper

Panko-crusted Long Beans
1 cup all-purpose flour
1 tablespoon seafood spice
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
4 eggs, beaten
3/4 pound Chinese long beans*, cut into 4-inch-long pieces
2 cup panko (Japanese bread crumbs)
4 cup canola oil, for frying
Coarse salt, to taste

For sriracha mayonnaise:
Combine mayonnaise, sriracha, vinegar, salt, green onions, lime juice, garlic and pepper in small bowl. Refrigerate until ready to serve.

For panko-crusted long beans:
Combine flour, seafood spice, cornstarch, garlic powder, onion powder, salt and pepper in a shallow bowl.
Line a baking sheet with paper towels; set aside.
Pour oil in a deep pot to a depth of 1 inch. Heat over medium-high heat to 350°F.
Moisten long beans; dredge in flour mixture. Dip in beaten eggs, then roll in panko.
Working in batches, gently place in hot oil until golden brown about 2 to 3 minutes, using tongs or a slotted spoon to gently turn beans every 45 seconds.
Transfer fried beans to prepared baking sheet and season lightly with salt.
Serve with Sriracha Mayonnaise.
*Chinese long beans can be found in Asian-foods supermarkets. You may substitute thin green beans.

Tuna Poke
`AMA`AMA – Contemporary Island Cooking, Aulani, Disney Resort & Spa
Serves 6 as an appetizer

1 cup soy sauce
2 tablespoons freshly grated ginger
2 tablespoons sesame oil
2 tablespoons yuzu juice
Juice of 1 lime
1 tablespoon finely minced garlic
1 tablespoon toasted sesame seeds, plus additional for garnish
1 tablespoon rice vinegar
1 teaspoon wasabi powder
1/8 teaspoon sugar
2 pounds fresh sushi-grade tuna, cubed
Freshly ground black pepper, to taste
Favorite prepared seaweed salad, for serving

Whisk together soy sauce, ginger, sesame oil, yuzu juice, lime juice, garlic, sesame seeds, vinegar, wasabi powder, and sugar in a large bowl.
Add tuna to mixture and toss to coat. Season with pepper, to taste. Refrigerate 5 to 10 minutes.
Place a bit of seaweed salad in the bottom of a small dish. Top with tuna and garnish with toasted sesame seeds.
Cook’s note: Yuzu is a sour Japanese citrus fruit you can purchase in some supermarkets and in Asian grocery stores. If you can’t find it, substitute 1 tablespoon lime juice and 1 tablespoon orange juice.

Rustic Bruschetta
Wine Country Trattoria, Disney California Adventure
Serves 6 to 8 as an hors d'oeuvre

1 large onion, sliced
7 tablespoons olive oil, divided
1/2 teaspoon coarse salt
1/2 cup sliced shiitake mushrooms
1/2 cup sliced crimini mushrooms (sometimes called "baby bellas")
1/2 cup sliced artichoke hearts
1/4 cup sliced sun dried tomatoes
1 medium French baguette
1 cup mascarpone cheese
3 cloves minced garlic
1/2 shallot, minced
1/4 teaspoon ground black pepper
Garnish: Shaved Parmesan cheese
1. Preheat oven to 400 degrees.
2. Combine onion and 2 tablespoons olive oil in large sauté pan over medium heat. Add 1/4 teaspoon salt. Cook until onions are soft and golden brown, about 20 minutes.
3. Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive oil on a medium baking sheet. Roast for 10 to 15 minutes, until everything is golden brown. Reduce oven temperature to 300 degrees.
4. Combine caramelized onions, mushrooms, artichoke hearts, and sun dried tomatoes in a large bowl. Set aside.
5. Cut baguette into 1/4-inch-thick slices. Place slices on a large baking sheet, and drizzle with remaining 2 tablespoons oil. Bake for 15-20 minutes, until crisp but not browned. Set aside.
6. Combine mascarpone cheese, minced garlic, minced shallots, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Whisk until combined.
7. Spread toasted baguette slices with the mascarpone mixture, then top with mushroom mixture. Garnish with shaved Parmesan cheese.

Halibut with Tomato-Vegetable Ragu
Wine Country Trattoria, Disney California Adventure
Serves 4

1/2 cup 1/2-inch diced Yukon gold potato
4 (8-ounce, 1/2-inch thick) filets fresh halibut
3/4 teaspoon coarse salt, divided
1/2 teaspoon ground black pepper, divided
3 tablespoons canola oil, divided
2 cloves garlic, chopped
1/4 shallot, chopped
1 cup dry white wine
1/2 cup of yellow pear tomatoes
1 (14.5-ounce) can stewed tomatoes
1 cup 2-inch chopped green beans
1/2 cup chopped artichoke hearts
1/4 cup prepared basil pesto
1 lemon, juiced
Garnish: microgreens, chopped fresh basil

1. Place diced potato in a small saucepan; cover with cold water. Cook over high heat until potatoes are just tender, approximately 3 to 4 minutes. Drain and set aside.
2. Heat 1 tablespoon oil in a large saute pan over medium heat. Add garlic and shallot, sauteing until golden and fragrant.
3. Add wine and pear tomatoes and cook for 30 seconds, lightly scraping the pan. Add cooked potatoes and stewed tomatoes, stirring to combine. Add artichoke hearts and green beans. Simmer until green beans are tender.
4. Meanwhile, season halibut evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on both sides. Add remaining 2 tablespoons oil to a large saute pan over medium-high heat. When oil shimmers, place fish in pan, and cook for 2 to 3 minutes. Flip, and cook the second side for 2 to 3 minutes or until golden brown and cooked through.
5. Mix prepared pesto and lemon juice in a medium bowl; set aside.
6. Evenly divide tomato mixture among 4 serving dishes. Top with fish. Drizzle each with lemon-pesto mixture. Garnish with the microgreens and basil.

Pommes Frites with Cajun Remoulade
Café Orleans, Disneyland

Cajun Remoulade1 cup Thousand Island dressing
½ cup mayo
1 teaspoon chopped garlic
¼ teaspoon lemon juice
½ teaspoon Dijon-style mustard
Pinch paprika
1 teaspoon Worcestershire sauce
½ teaspoon Cajun seasoning
Coarse salt and freshly ground white pepper, to taste

Pommes frites

1 tablespoon finely chopped garlic
½ teaspoon Cajun seasoning
1/3 cup grated Parmesan cheese
1 teaspoon chopped fresh parsley
½ teaspoon coarse salt
8 cups vegetable oil
16 ounces frozen french fries

Cajun Remoulade
1. Mix together all ingredients except salt and pepper in a medium mixing bowl.
2. Season to taste; refrigerate until ready to use.

Pommes frites
1. Mix together garlic, Cajun seasoning, Parmesan cheese, parsley and salt in a large mixing bowl, set aside.
2. Heat oil in a large heavy pot over high heat to 375 degrees. Check heat by dipping a french fry in the oil, the oil is hot enough if it immediately sizzles.
3. Fry the in batches, being careful not to crowd, cooking 4 to 5 minutes or until golden brown.
4. Transfer to paper towels to drain and then toss in the cheese mixture, Serve hot with the remoulade.

Oven Baked Chicken Breast served with a Potato Waffle
The Wave, Contemporary Hotel, WDW

4 whole chicken breasts
1 cup low fat butter milk
1 tsp Tabasco
1/2 cup of plain low-fat yogurt
1/4 tsp smoked sweet paprika
1/2 tsp chopped parsley
Pinch salt
3 cups Panko bread crumbs
Olive Oil pan spray

Mix all but chicken breasts and Panko up in a bowl then pour into a zip loc bag. Add chicken breasts to the bag and seal. Marinate for at least 24 hours. Remove from zip loc bag after 24 hours and press into Panko bread crumbs to coat. Spray all breasts evenly with olive oil spray and bake at 350 until cooked though. 165 degrees at center and golden brown.

Potato Waffles
Your favorite waffle mix recipe
2 cups shredded blanched potatoes
1/4 tsp Lawry's season salt
1 Tbsp chopped chives
Pinch black pepper
Make a single batch of waffle mix as directed. Fold in shredded potatoes. Mix in chives, Lawry's and black pepper. Cooking time on waffles will take longer, up to double because of the density.

Shrimp Crab Cake with Wasabi Tarter Sauce
The Wave, Contemporary Hotel, WDW

1 cup lump fin crabmeat
1 cup rock shrimp
2 Tbsp olive oil
1 Tbsp Worcestshire sauce
1 small egg beaten
1/2 cup mayo
Kosher salt
Black pepper to taste
1/4 tsp dry mustard
Tabasco to taste
1 tsp chopped cilantro
1 tsp chopped chives
Panko bread crumbs as needed to bind crab cakes (1/4 cup or so)

Saute rock shrimp in olive oil and season with salt and pepper. Chill down cooked shrimp. Pick through crabmeat to remove any shells and thoroughly drain. Add all ingredients to a bowl and mix gently so that you do not break up the lumps of crab. Panko bread crumbs are added as needed to bind the mixture. Makes 10 medium crab cakes. Make sure the cakes are well chilled before you cook them.

Wasabi Tarter sauce
2/3 cup double thick mayo
1/4 tsp wasabi paste (you can add more)
1 tsp pickled ginger
1/4 tsp fresh ginger grated
1/2 tsp red onion finely chopped
1/2 tsp garlic cloves minced
1 Tbsp cilantro chopped
1 Tbsp fresh line juice

Place all ingredients in a food processor and blend until smooth.

Baileys Crème Brulee Tart
Raglan Road, Downtown Disney, WDW
Serves 8

Butter for greasing
1 quantity Sweet pastry
600ml/ 1 pint/2 ½ cups of pouring cream
2 tbsp. Baileys
6 large egg yolks
150g/5oz/3/4 cup caster (superfine) sugar, plus extra for dusting

Sweet Pastry
10oz/300g plain flour
4oz/110g caster sugar
5oz/150g butter
1 egg

23cm/9 in loose bottomed flan ring, quiche tin

For the Pastry
Cream butter and sugar until light and fluffy. Add in eggs and flour and bring the mixture together. Wrap in cling film and allow to rest. Grease and line a 23cm/9 inch loose bottomed flan ring with sweet pastry. Blind bake the tartlet case. (see tip below)

For the Filling
Lower the oven temperature to 150°C (300°F), Gas Mark 2. Put the cream and baileys into a small saucepan and bring to the boil. Whisk the egg yolks and sugar together in a large heatproof bowl until they are light and creamy then pour in the boiled cream. Whisk until combined. Allow to rest for a few minutes until the froth settles, or skim the froth with a slotted spoon. Pour the mixture into the prepared tart case and bake in the oven for 45-50minutes until just about set. Remove from the oven and allow cooling. Store in the fridge until required.
To serve, dust some caster sugar over the tart and use a chef’s blowtorch to lightly glaze the top. Alternatively, place under a hot grill watching carefully, until the top is browned.

Tip: To blind bake; preheat the oven to 190°C (375°F), Gas mark 5. Line the tart case with a layer of parchment paper and fill with rice/lentils/chickpea’s or baking beans (pie weights). Bake the tart in the oven for 15 minutes, then remove the beans and parchment paper and bake for a further 8 minutes. Remove from the oven and brush with a beaten egg white then return to the oven for 3 – 4 minutes to create a crisp crust.

Irish Whiskey Chocolate Fondant
Raglan Road, Downtown Disney, WDW

100 g/4 oz butter
200 g/7 oz plain chocolate, broken into pieces
2 tbsp Jameson whiskey
3 eggs, separated
100 g/4 oz caster sugar
Pouring cream, to serve

Preheat the oven to 180C/350F/Gas 4.
Generously butter 4 x heatproof cups or ramekins that are approximately 7.5 cm/3 in in diameter and 4 cm/1 1/2 in deep, using 25 g/1 oz of the butter.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and whisk in the remaining 75 g/3 oz of the butter until melted. Stir in the whiskey and set aside to cool.
Place the egg whites in a bowl and whisk until stiff peaks have formed. Whisk in half of the sugar, a third at a time, whisking well after each addition until stiff and very shiny.
In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture.
Fold in the meringue and use to fill the prepared cups two-thirds full. Arrange on a baking sheet and bake for 12 minutes until well risen but still with a slight wobble in the middle.
To Serve: Arrange the Irish whiskey chocolate fondants and serving plates with small jugs of pouring cream.

African Smoothie
Concierge Lounge, Animal Kingdom Lodge, WDW
Yield: 10 servings

1 pint Non-Fat Plain Yogurt
8 ounces Lemonade Juice concentrate
4 ounces Pineapple juice concentrate
4 ounces Mango frozen beverage mix
1 ounce Banana Daiquiri Mix
2 quarts water

Method of Preparation: Mix all ingredients together.

Bread Pudding
Cape May Café, Beach Club, WDW
Yield: 1 10-inch pudding

4 cups Texas Toast
3 each Whole Egg
2 cups Whole Milk
½ cup Sugar
2 teaspoons Vanilla Extract
½ teaspoon Cinnamon
½ teaspoon Salt
½ cup Golden Raisins

Cut bread into cubes. Place into a 10-inch cake pan. Combine eggs, milk, sugar, vanilla, salt, and cinnamon. Mix until incorporated. Pour mixture over bread and stir to coat. Let sit 5 – 10 minutes to allow bread to absorb liquid. Bake at 350° for approximately 25 – 30 minutes in a water bath until a knife inserted, comes out clean.

Breakfast Pizza
Cape May Café, Beach Club, WDW
Yield: 1

1 Pizza shell
1/8 cup Ortega Green Chile Salsa
1/8 cup Cooked scrambled egg
½ cup Shredded cheese (cheddar& mozzarella)

Spread salsa on pizza shell. Add egg on top. Cover with cheese mix. Bake 350 degrees 8-10 minutes.

Mickey Macaroni and Cheese
Cape May Café, Beach Club, WDW
Yield: 8 servings

1 1/4 ounces all purpose flour
1 1/4 ounces butter
1 cup milk
Slices American cheese, grated
1/4 teaspoon salt and white pepper, to taste

Melt butter in small saucepan, add flour and cook lightly, add milk and whisk to incorporate.
Bring to a boil, take off heat and stir in cheese to melt. Season to taste with salt and white pepper.
Mix with Mickey Pasta

Chocolate Pretzels
Boardwalk Bakery, Boardwalk, WDW
Serving Size: 12

2 8-inch-by-inch sheets of puff pastry dough
2 cups butter
2 1/2 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 eggs
5 1/2 cups all-purpose flour
3/4 tablespoon baking powder
2/3 cup cocoa powder
Granulated sugar to taste (coarse is best)
Extra powdered sugar to taste

Method of Preparation:
Create chocolate sugar dough:
1. Sift flour, baking powder and cocoa powder together. Set aside.
2. In a mixer, cream the butter, sugar, and salt, then mix in vanilla.
3. Slowly mix in eggs, one at a time.
4. Scrape down sides of bowl and fold in flour dry ingredients from step 1.

Make Pretzels:
A. Lay puff pastry sheets out flat. (Sheets should be very cold.)
B. Spread chocolate sugar dough onto one sheet of puff pastry, covering completely; then roll to 3/4-inch thickness with rolling pin.
C. Place second sheet of puff pastry on top, and trim edges to keep neat.
D. Place this dough "sandwich" on a sheet pan and refrigerate for 30 min.
E. After chilling, cut dough into 3/4-inch strips.
F. Roll strips by hand and twist to form candy- cane-like appearance.
G. Form into pretzel shapes.
H. Place pretzels on baking sheet and sprinkle with coarse granulated sugar.
I. Bake in 350-degree oven for 12-15 minutes.
J. Once out of oven and cooled, dust with powdered sugar.

Almond Crusted Cheesecake (2011 version)
Narcoossee's, Grand Floridian Resort, WDW

30 ounces cream cheese
7 1/2 ounces sugar
2 ounces sour cream
4 ounces whole eggs
1/4 ounce almond essence
2 ounces heavy cream
1/4 sheet yellow cake or 1 layer of pie dough
15 ounces whipped cream
7 1/2 ounces sugared almonds
1 ounce chocolate dust, for garnish
2 1/2 ounces semi sweet chocolate, for garnish
10 ounces white ganache, for garnish

1. Grease individual molds.
2. Roll out pie dough or cut cake 1/4 to 3/4 inch thick and line bottom of the molds.
3. Combine cream cheese and sugar in a mixing bowl. Mix until smooth.
4. Blend in eggs and almonds. Mix until smooth.
5. Pour mixture into molds.
6. Bake in a water bath at 300 degrees for approximately 2 hours, or until filling is set.
7. Serve cold and top with sugared almonds and other garnish items prior to serving.

Crispy Crab Cakes
Narcoossee's , Grand Floridian Resort, WDW
Yield: 20 servings at 2 ounces per serving

3 pounds regular lump crab meat
2/3 cup mayonnaise
4 tablespoons pasteurized egg yolks
4 tablespoons Dijon mustard
2 tablespoons pasteurized lemon juice
1/2 tablespoon Worcestershire sauce
1/2 tablespoon parsley, finely chopped
1 cup cold water
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 tablespoons salt
1 tablespoon Old Bay seasoning
1 tablespoon chives
10 ounces sourdough bread crumbs, crust removed

1. Combine all ingredients in bowl except for the cold water and lump crab meat.
2. Add the cold water to loosen the mixture.
3. Fold in the lump crab meat and form into 2 ounce patties.
4. Pan fry patties in a small amount of oil and finish in the oven at 350 degrees for 5 minutes.
Serve with Roasted Corn Relish.

Roasted Corn Relish
Narcoossee's, Grand Floridian Resort, WDW

3 pounds corn on the cob
1 teaspoon chopped garlic
1 tablespoon olive oil, for corn preparation
1/2 pound poblano chile peppers, minced
1 pound red peppers, 1/4 inch diced
1 pound red onions, sliced, grilled and diced
2 tablespoons pasteurized key lime juice
1 teaspoon white balsamic vinegar
1 cup olive oil
To taste salt and pepper

Shuck the corn and remove all the "hairs". Wash the corn well, drain and air dry. Rub the corn with garlic and olive oil. Season the corn with salt and pepper. Grill the corn and set aside to cool. Grill the red onions, cool and dice. Dice the red peppers and mince the poblano chile peppers. Cut the kernels off the cooled corn and mix all ingredients together. Serve with Narcoossee's Crab Cakes, if desired.

Barbecue Pork Sandwich
Kona Café, Polynesian Resort, WDW

6 ounces Pulled pork
3 ounces Smokey mango BBQ Sauce
1 each Burger Buns
½ ounce Shaved red onion
6 ounce French fries

Smokey Mango Bar-B-Q Sauce
4 ounces Mango slices (in syrup)
16 ounces Ketchup
¼ ounce Liquid smoke flavoring
2 ounces Onion
1/8 ounce Cinnamon
¼ ounce Cumin
¼ ounce Garlic
8 ounces Water
2 ounces Sweet chili paste

Sauté onion with cumin, garlic and cinnamon. Add remaining ingredients and cook until boiling. Puree well and serve hot.

Vegan Noodle Bowl
'Ohana, Polynesian Resort, WDW
Yield: 4-6 servings

Miso Broth:
¼ cup red Miso paste
1 ¼ cups mirin
¾ cup sake
2 cups vegetable broth
2 bay leaves
4 black peppercorns

Stir-fry Vegetables:
1 zucchini
1 yellow squash
3 peeled carrots
1 bunch asparagus
1 medium sized red onion
1 red bell pepper
1 yellow bell pepper
¼ cup canola oil
1 tablespoon kosher salt
1 teaspoon black pepper

Asian Barbecue Tofu:
¼ pound extra firm tofu
¼ cup Hoisin sauce
¼ cup ketchup
1 tablespoon brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Asian garlic chili sauce
1 clove garlic, minced
1 cup corn starch
1 cup canola oil

For Service
1 ½ pounds Udon noodles
¼ pound BBQ tofu (above)
Vegetable mix for stir-fry (above)
1 pint Miso broth (above)
½ bunch cilantro “a.k.a.” coriander leaves
1 cup Asian garlic chili sauce

Method of Preparation:
Miso Broth:
1. In a saucepan, combine vegetable broth, bay leaves, peppercorns, sake, and mirin.
2. Bring contents to a boil and reduce to a simmer for 20 minutes.
3. Remove bay leaves and peppercorns and add Miso paste. Wisk until a homogenous solution is created.

Stir-fry Vegetables:
Cut zucchini, yellow squash, red onion and peppers into a 1-inch dice. Use a channel knife to create 4 grooves in the carrots and slice them into ¼ inch slices. Cut asparagus into 1-inch segments, and mix all vegetables in a bowl and set aside.

Asian Barbecue Tofu:
Cut tofu into 1-inch cubes. In a saucepan combine Hoisin, ketchup, brown sugar, apple cider vinegar, chili garlic sauce, and garlic. Bring mixture to a boil stirring occasionally. Once it begins to boil, remove from heat and let cool. Coat tofu with barbecue mixture and set aside for 2 hours. Coat Marinated tofu in cornstarch and pan fry in canola oil. Set aside for plate assembly.

For Service:
1. Cook Udon noodles in boiling water until fully cooked strain and separate into bowls while noodles are still hot.
2. Wok-fry vegetables in canola oil and season with salt and pepper. Now place vegetables on top of the noodles.
3. Garnish the bowls with the BBQ tofu.
4. Serve with Miso broth garnished with cilantro leaves, and Asian garlic chili sauce
Cooks' note : Do not use the tough bottoms of the asparagus in the stir-fry.

Asian Salad
ABC Commissary, Disney's Hollywood Studios

1 1/2 ounces of Chow Mien Noodles, canned
5 ounces of Romaine lettuce, chopped
1/2 ounce of Julienne Carrot
1/2 ounce of shredded Red Cabbage
1/2 ounce of Pickled Ginger
2 ounces of Soy Bean, shelled
2 ounces of Oriental Sesame Dressing -- Kens Steakhouse Brand

Combine all ingredients and toss gently, place in your favourite bowl and enjoy.

Cucumber Salad
Sci-Fi Dine-In Theater, Disney's Hollywood Studios

1 quart Hot water
1 quart Cold water
1/2 gallon Cider Vinegar
6 pounds Sugar
.5 ounce Cracked black Pepper
8 pounds European Cucumber, sliced
1 pound Sliced Red Onion

Score the Cucumbers with a fork. Dissolve sugar in hot water, once completely dissolved add the rest of
the ingredients, chill to less than 41 degrees and store with proper labeling.
Cut cucumbers and onions ahead of time and add the dressing to the salad at least 1 hour before service. Make sure all product is covered with liquid. At service, fill bowl up with about ½ bowl of liquid.

Figaro Fries
Pinocchio's Village Haus, Magic Kingdom, WDW

Cook 2 pieces of bacon until crispy. Cool and break into small pieces. Prepare oil for French Fries. Cook to you preference and drain. Melt your favorite cheese in a small pan or you can microwave until melted. Be careful not to burn. You can add cubed tomatoes and shredded lettuce. Place on top of fries.
Assembly: Place French fries. Top with melted cheese. Top with Ranch Dressing. Top with crumbled bacon bits. Add cubed tomatoes and shredded lettuce.
Disney Recipe Exchange

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Old 08-09-2011, 04:41 PM   #3079
Pudge controls the weather.
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Join Date: Jul 2009
Location: Buffalo NY
Posts: 3,145

Hahah yes ROGUE is an entirely different thing than ROUGE. See? The the BEURRE ROUGE obviously has addled my brain to the point where I make spelling errors!
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.

Trip Report Jan 2011: Viva Verde! http://http://www.disboards.com/show...0#post39571060
TRIP REPORT SEPT 2012How do I Flush This? Squared!http://disboards.com/showthread.php?t=2993886

Feb 2007 Pop Century, Oct 2008 Pop Century, Jan 2011 Old Key West, Sept 12 Pop Century
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Old 08-26-2011, 06:14 PM   #3080
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Posts: 1,127

Originally Posted by MJAJmom View Post
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!
There is no recipe for this. Tutto Italia uses an Iced Tea blend made specifically for them by Harney and Sons. MANY of the drinks (esp. the slushie type drinks) are from mixes, either commercially avaiable or specially blended for Disney.
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Old 08-26-2011, 06:35 PM   #3081
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Posts: 1,127

Originally Posted by aelliflame View Post
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.

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
Have you Emailed Guest relations? It's as fast as posting here and with MUCH better odds of getting the recipe. We don't get many people sharing new recipes here though we get LOTS of people posting requests. I'd love to see this thread go back to being one where people actually post new recipes, either from the cookbooks, from the restaurants or answered requests from Guest relations. Guest relations sent this one within a day of requesting because I wanted to see if they're responding. Clearly they are, but it's up to each person to request what they want and then PLEASE share them here. The Mahi Mahi recipe may be following if Olivia's is sharing the recipe.

The Banana Bread Pudding from Olivia's and Main Street Bakery are the same recipe:

Banana Bread Pudding
Main Street Bakery, Magic Kingdom
Yield 20 servings cups

2 lb. Banana Bread, Cubed (recipe below)
24 oz. Milk
3 ea. Eggs, Whole
1 oz. Bananas, Peeled and Pureed
4 oz. Sugar, Granulated
¼ oz. Vanilla, Imitation
½ oz. Cinnamon, Ground
pinch Nutmeg, Ground

In mixing container, combine all ingredients except cubed banana bread
to form custard base. Spray muffin pan/forms with quick release spray.
Fill each round/form with enough cubed banana bread to be level with top
of form. Pour custard base into each round/form to cover/soak the
banana bread cubes. Cook in oven at 325 F until custard base sets.
Chill pans/forms, then remove pudding rounds for service.

Banana Bread Recipe
Yield 3 lbs.

14 oz. Flour
6 oz. Sugar, Granulated
¼ oz. Baking Powder
¼ oz. Cinnamon, Ground
2 Eggs, Whole
4 oz. Butter, Unsalted
24 oz. Bananas, Peeled and Pureed
¼ oz. Vanilla extract
Pinch Salt, Kosher

In mixer combine dry ingredients and blend well, in separate container
blend wet ingredients till combined, then slowly add to dry ingredients
in mixer with paddle attachment moving. Spray baking pans/forms with
quick release spray, and fill with batter. Cook in oven at 325 F until
an inserted toothpick in bread comes out dry. Remove from oven and pans
and cool.

Banana Bread Pudding Sundae
Olivia's Cafe, Old Key West Resort
1 serving

1 Banana Bread Pudding Cup (see Main Street Bakery recipe)
3 oz. Edy's Vanilla Ice Cream
3 oz. Banana Rum Sauce (below)

In a bowl place a warm Banana Bread Pudding cup in center. Scoop
Vanilla Ice Cream on top of round. Pour Rum sauce (with garnished banana
slices) over both.

Banana Rum Sauce
Yield 2.5 lbs.

6 oz. Butter, Unsalted
4 oz. Sugar, Brown, Light
32 oz. Banana, Peeled and Pureed
Pinch Nutmeg, Ground
1.5 oz. Captain Morgan Spiced Rum
1 oz. Banana Liquor
¼ oz. Vanilla, Imitation

In sauce pan on med high heat, combine Rum and Banana Liquor. Allow
alcohol to flame to cook out alcohol. Once alcohol is cooked out, add
butter, light brown sugar, pureed banana. Allow butter and sugar to
melt and combine. Season at end with nutmeg and vanilla. Keep warm for
service. Sauce can also be garnished with sliced bananas at service
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Last edited by Tatania; 10-04-2011 at 04:58 PM.
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Old 08-28-2011, 10:51 AM   #3082
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Avocado Margarita from La Cava

Does anyone have the recipe for La Cava's Avocado Margarita? That was the best margarita I've had in my life!
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Old 08-28-2011, 07:26 PM   #3083
Should be in animation
I'm seriously geographically challenged
As long as it's fruity, has rum and a cute umbrella, I'm game
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From the Disney Food Blog:

Avocado Margarita
1/2 ripe Haas avocado
2 oz. white 100% agave Tequila
1 oz. Midori melon liquor
juice of one lime (about 1 oz.)
1 oz. Agave Syrup

Blend all ingredient in blender until very smooth and creamy. Serve in a salt-rimmed glass

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Old 08-29-2011, 10:10 AM   #3084
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Thank you, kidcoos! I can't wait to make it!
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Old 08-30-2011, 09:18 PM   #3085
Join Date: Jan 2011
Posts: 102

This is an awesome thread, I checked for the Main Street Bakery Crumb Cake, my wife just adored it.

If anybody has that recipe, because it's much different than any other crumb cake we've had, very moist in the middle, please share! Thank you.
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Old 09-02-2011, 08:17 PM   #3086
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a MAY zing! Love this thread...what a way to hype up our trip! CANNOT WAIT!
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Old 09-18-2011, 01:19 PM   #3087
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Does anyone have the corned beef hash recipe from Crystal Palace breakfast? It was so yummy!!!!:
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Old 09-21-2011, 03:20 AM   #3088
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The Avocado Martini from the Disney Food blog isn't from the bar itself but was recreated by the blogger. It must be very close but the actual recipe from the bartender was:
Place approximately 1/3 of a very ripe avocado in the bottom of your glass and mash with just a little lime juice until fairly smooth. Top with ice and add 2 parts tequila, 1 part Midori liquour, 2 parts lime juice, 1 part agave syrup. Shake to combine and serve in a salt rimmed glass.

Mixed Greens Salad
Mama Melrose, Disney Hollywood Studios
4 servings

Candied walnuts:
2 cups water
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup shelled walnuts, halved
Oil for deep frying
1/8 teaspoon each: coarse salt, cayenne pepper

Cherry vinaigrette:
1/4 cup each: maraschino cherry juice, dried cherries
2 tablespoons red wine
1/2 cup each: red-wine vinegar, orange juice
1 shallot, peeled and quartered
1 cup olive oil
1/4 teaspoon coarse salt

Mixed green salad:
4 cups mixed baby greens
1 cup candied walnuts
3 tablespoons dried cherries
1/2 cup cherry vinaigrette
Coarse salt, ground black pepper
1 small pear, cored and thinly sliced
3/4 cup crumbled Gorgonzola

1. For nuts, simmer water, sugar, vanilla on medium. Add nuts; cook 15-20 minutes. Put nuts on parchment paper in one layer. Heat oil to 350F. Add a few nuts. Let foam subside; add more. Fry 2 minutes. Toss with salt, pepper.
2. For vinaigrette, simmer juices, cherries, wine, vinegar, shallots on low 10-15 minutes. Let cool. Puree until smooth. With machine on high, slowly add oil until emulsified. Season with salt.
3. Toss greens, nuts, cherries, vinaigrette, salt, pepper. Toss pears in remaining vinaigrette. Add to salads with cheese.

Braised Beef Short Ribs
Portobello’s, Downtown Disney
4 servings

4 (12-ounce) boneless short ribs
1 cup all-purpose flour
Freshly ground pepper and kosher salt to taste
Olive oil for browning meat

Braising liquid:
1 bottle dry red wine
2 cups chicken stock
2 cups diced onion
1 cup each, diced: carrot and celery
1/4 cup sliced garlic

1. To brown meat, season generously with salt and pepper. Dredge in flour, shaking off excess. Heat heavy skillet on medium to medium-high and add enough oil to thinly cover bottom of pan. Brown meat well on all sides, a total of 15-20 minutes. Set aside.
2. For braising liquid, season vegetables with salt and pepper. On medium, cook vegetables and garlic in same skillet used for ribs, adding more olive oil if needed, 10-15 minutes. Deglaze pan with wine. Let cook to evaporate alcohol. Add stock and reduce mixture volume by half.
3. Heat oven to 300F. Put ribs and juices in roasting pan. The beef should fit with a bit of space between ribs. Add braising liquid. Cover pan. Place in oven 3-4 hours, checking liquid level periodically.
4. Strain braising liquid; discard solids. Skim fat from liquid. Pour into pan. Cook on medium-high until liquid becomes sauce consistency. Liquid should be thick, rich and coat back of a spoon.
Recipe note: Whisk in butter to finish sauce, if desired. Serve ribs with polenta.

Pumpkin Beignets
Club 33, Disneyland Park
Makes 24 beignets

Pumpkin Beignets
1/2 teaspoon dry yeast
1/4 cup warm water (105º)
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tablespoons vegetable shortening
1/2 teaspoon salt
Vegetable oil, for frying

Maple Glaze
3 tablespoons butter
1/4 cup maple syrup
1 cup powdered sugar

For pumpkin beignets:
Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs or a slotted spoon and place on paper towels to drain.

For maple glaze:
Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.
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Last edited by Tatania; 09-21-2011 at 03:27 AM.
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Old 10-04-2011, 04:56 PM   #3089
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Originally Posted by aelliflame View Post
If anyone has any of these I would be very grateful if you shared them.

Old Key West:
Olivia's: Coconut encrusted mahi mahi with spiced citrus glaze and mashed boniato also their Banana Bread Pudding Sundae
Coconut Encrusted Mahi Mahi, spiced Citrus Glaze, with mashed Boniato,
Olivias Cafe, Old Key West, WDW

Citrus Glaze: Yield 12 oz.
12 oz. Orange Marmalade
1 oz. Grapefruit Juice
1 oz. Key Lime Juice
1 oz. Rice Vinegar
1 tsp. Crush Red Pepper Flakes

Combine all ingredients in container and blend.

Mashed Boniato: Yield 1 portion

Red Boniatos 1.5 lbs
Heavy Cream 4 oz
Butter 2 oz
Nutmeg To Taste
Salt To Taste
Pepper To Taste

Peel Boniato's Cut into small pieces, boil until tender ready for
mashing. On stovetop warm butter and cream. Strain potatoes mashed
until smooth. Season with salt, pepper, and nutmeg.

Coconut Crust
Shredded Coconut 3 oz.
Egg white .5 oz.
All purpose Flour 1 oz.
Salt To Taste
Pepper To Taste
Mahi filet 7 oz

Season 7 oz Mahi filet on both sides with salt and pepper. Dust fish
with flour, removing as much excess flour as possible. Dredge fish in
egg white and then bread fish with shredded coconut to cover.
Refrigerate briefly to help coating set.

In sauté pan, heat olive oil. Place coated mahi in pan and brown both
sides of filet. Remove fish from sauté pan and place on sheet tray and
bake in 350 degree oven until fish reaches internal temperature of 145
or above.
On serving plate place warm potato salad on side of plate, spoon 2 oz of
citrus glaze on other side of plate. Place finished mahi between both
resting on potato salad.

Epcot Food and Wine Festival 2011, Epcot center demo, “Cake Boss” Chef Buddy Valastro

2 1/4 cups brewed espresso
1 1/4 cup granulated sugar
6 Tablespoons plus 1 Tablespoon coffee liqueur
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder

Put the espresso, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. (If you don’t have a stand mixer, you can use a hand mixer fitted with the whip attachments.) Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. (3 rows of 7 across the width worked perfectly, each layer) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.
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Old 10-20-2011, 10:46 PM   #3090
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I have a question about the Guinness Brown Bread, if anyone can answer.

3/4 lb whole wheat flour
4 lb AP flour

Is this correct? It just seems like a lot, and I want to make sure before I make it.

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