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Old 11-13-2011, 03:46 PM   #3106
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Originally Posted by Tatania View Post
The recipe for the Jack Skellington Sugar Cookies uses the basic Disney sugar cookie recipe.

Jack Skellington Sugar Cookies
Tony’s Town Square, Magic Kingdom
Makes 18 cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 egg whites
3 cups confectioner’s sugar
1/2 teaspoon almond extract
Black food coloring paste

Combine flour, baking powder and salt in a medium bowl and whisk until combined. Set aside.
Combine butter and sugar in the bowl of an electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once dough comes together, cover bowl with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 400°F.
On a floured surface, roll out dough to 1/4-inch thickness. Using a round cookie cutter or an overturned cup, cut dough into circles about 3 1/4 inches in diameter. Place cookies 1 inch apart on an ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Cool completely before icing.
For icing:
Place egg whites in bowl of an electric mixer; whisk until frothy. Add confectioners’ sugar a little at a time, until thick but still spreadable.
Place 1/3 of icing in a separate bowl. Add black food coloring paste to reserved icing and stir until color is uniform.
Decorate cooled cookies by covering with white icing and letting it dry (placing cookies in the refrigerator will speed up this process).
Place black icing in a pastry bag or a plastic resealable bag and cut off a tiny bit of the corner to create a very small hole. Use black icing to draw eyes, nostrils and stitched mouth on each cookie.

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Old 11-16-2011, 08:05 PM   #3107
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Looking for suggestions from your favorite recipes!

Hi everyone! My name is Heather

I am going to be making a nice dinner for my family a few weeks before Christmas and I am not sure which recipes to use. I think I am going to make beef wellington and possibly a fish dish (I am thinking of the crusted mahi mahi)

But I'm not sure which sides are best...

Any menu suggestions?

Heather & Bob
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Old 11-17-2011, 01:29 AM   #3108
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I've made the Cheddar Cheese Soup from Le'Cellier and I've made the Tortilla Soup from San Angel Inn. My family likes either. The good thing about the cheddar cheese soup is that it can be made the day before.
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Old 11-22-2011, 11:53 AM   #3109
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Coq au VIn Recipe?

Hi, Does anyone have the recipe for the Coq au vin served at the F&W this year in France??? It was one of our favorites!! Also the Fishermans pie in Ireland!
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Old 11-22-2011, 06:11 PM   #3110
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Beef couscous

Does anyone know how to prepare the beef in the beef couscous dish from restaurant marrakesh in Epcot? This is my favorite meal! Thanks, Christina
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Old 11-23-2011, 11:29 AM   #3111
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Originally Posted by CrsT65 View Post
Does anyone know how to prepare the beef in the beef couscous dish from restaurant marrakesh in Epcot? This is my favorite meal! Thanks, Christina
Is this it?

Couscous Mrouzia
Restaurant Marrakesh


2 onions sliced
1 cup dry raisins soaked in hot water
1 tablespoon ground ginger
1 tablespoon turmeric
1/2 cup sugar
1 tablespoon cinnamon
1 pinch saffron
1 cup honey
salt and black pepper to taste

In a small pot, sweat onions. Add all ingredients and cook for at least 45 minutes

Beef Tagine for Mrouzia:


1 pound stew beef cut into cubes
1/2 cup chopped tomatoes
1/2 cup chopped onions
1 tablespoon ginger
1 tablespoon black pepper
1 tablespoon turmeric
1 tablespoon salt
1 cup water

In a large pot, sauté all ingredients except water until brown. Add 1 cup of water and cook until tender.

Both items are served on Couscous.
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Old 11-30-2011, 07:00 PM   #3112
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Originally Posted by dznygrl View Post
Hi, Does anyone have the recipe for the Coq au vin served at the F&W this year in France??? It was one of our favorites!! Also the Fishermans pie in Ireland!
It's a little tricky to know what's been posted because I don't think the index is being updated (though I could be wrong). Anway, the Fisherman's Pie was posted in many places last year and is easy to find with a basic Google search.
Lobster and Scallop Fisherman’s Pie
Ireland Kiosk, Epcot ® International Food & Wine Festival
Serves 8

Lobster Bisque
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups chopped onion
2 cups chopped celery
1 1/2 cups chopped fennel
2 lobster shells, meat removed
1/2 cup tomato purée
2 tablespoons flour
1 tablespoon cognac
4 cups fish or chicken stock
2 cups heavy whipping cream
1/4 teaspoon cayenne pepper
1 teaspoon crushed garlic
1 teaspoon chervil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Mashed Potatoes
4-6 large potatoes, peeled and cubed
4 tablespoons butter
1/2 cup heavy whipping cream or milk

Lobster and Scallop Fisherman’s Pie
2 tablespoons butter
1 tablespoon olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 1/2 tablespoons flour
2 tablespoons brandy
1 pound bay scallops
1 quart lobster bisque (recipe below)
1 pound lobster meat, cooked and chopped
1/2 teaspoon tarragon
1/8 teaspoon hot pepper sauce
2 cups shredded Irish cheddar cheese

For lobster bisque:
1. Place butter and olive oil in a large heavy bottomed saucepan over medium heat. Sauté the onions, celery, and fennel for 6-7 minutes or until they are tender. Add the lobster shells and tomato purée and continue to cook for 1-2 minutes. Add the flour and stir until combined and continue to cook for another 1-2 minutes.
2. Add the cognac and stock and continue cooking for 30 minutes. While cooking, stir and scrape the bottom of the sauce pan with a wooden spoon to loosen any brown bits.
3. Add the heavy whipping cream and bring mixture to a boil and continue cooking for 15 minutes. Add the cayenne pepper, garlic, and chervil and stir to combine.
4. Remove the lobster shells and carefully place mixture in a blender and blend on medium for 15-20 seconds, or until combined and smooth. Stop the blender to scrape the sides and blend for another 5 seconds.
5. Pour the bisque through a fine strainer lined with cheesecloth to remove any shell pieces.
6. Pour the bisque back into the saucepan over medium heat and bring it back to a boil. Season to taste with salt and pepper. Set aside.

For mashed potatoes:
1. Place the potatoes in a large stockpot of boiling, lightly salted water over high heat for 15 – 20 minutes or until the potatoes are soft.
2. Drain the water and whip the potatoes with a hand held mixer on low speed until soft.
3. Add butter and heavy whipping cream and mix until combined. Season to taste with salt and pepper. Set aside.

For lobster and scallop fisherman’s pie:
1. Preheat the oven to 350º.
2. Place butter and olive oil in a large stockpot over medium heat. Sauté the onions, celery, and carrots for 6-7 minutes or until they are tender. Add the flour and stir until combined and continue to cook for another 1-2 minutes.
3. Add the brandy and stir while cooking for 1-2 minutes to cook off the alcohol.
4. Add the scallops and lobster bisque and stir to combine. Continue to cook for another 8-10 minutes or until the mixture comes to a boil.
5. Add the cooked lobster, tarragon, and hot pepper sauce and stir to combine. Season to taste with salt and pepper.
6. Carefully pour the mixture into a 3 quart baking dish. Top with the mashed potatoes, covering the entire dish and sprinkle with the Irish cheddar cheese.
7. Place the baking dish in the preheated oven and cook for approximately 25 minutes, or until bubbling and the cheese is completely melted.

Cook’s Notes: If you cannot find Irish cheddar cheese, you may substitute your favorite cheddar cheese.

Coq Au Vin Du Beaujolais
Epcot Food and Wine Festival, FRance (from F & W Festival cookbook)
Serves 4.

2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)
½ tsp coarse salt
½ tsp freshly ground pepper
1½ ounces salt-pork fat
2 tbsp butter
6 pearl onions, peeled
¼ pound whole mushrooms, washed and stems trimmed
2 tbsp flour
1 garlic clove, peeled and crushed
1 750 ml-size bottle of Beaujolais wine
2 sprigs fresh thyme or 2 tsp dried
2 sprigs fresh parsley or 2 tsp. dried
2 dried bay leaves
1 to 1½ cups chicken stock

Season the chicken with salt and pepper and set aside.
Cut the pork fat into ½ -inch cubes and place in small skillet. Cover with cold water and bring to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes. Drain and pat the cubes dry with paper towels.
Preheat oven to 350 degrees.
In a large, ovenproof pan, heat butter, pork fat, and pearl onions over medium-high heat on the stove top. When onions are golden brown, remove them and the pork fat with a slotted spoon and set aside.
In the same butter, cook the mushrooms over high heat until slightly brown. Remove with a slotted spoon and set aside with the onions.
Saute the chicken in the same pan, over high heat until brown, about 3 minutes on each side until brown. Sprinkle the chicken with flour and place uncovered in the oven for 5 minutes.
Remove chicken from the oven and reduce heat to 250 degrees. Add the garlic to the chicken and stir for 1 minute.
Return to the stove top, add wine, and bring to a boil, stirring continuously.
Add herbs, onions, pork fat, and mushrooms. Add stock if necessary to cover the meat completely. Cover the pan with a lid or foil and bake in oven for 1½ hours.
Remove from oven, place chicken in a serving dish, strain sauce to remove vegetables, discard fresh herbs, and set aside. Taste sauce, adding salt and pepper if desired. If you prefer a thicker sauce, return to stovetop over medium heat. Knead together 1 TBSP butter and 1 TBSP flour and stir into sauce, whisking for 4 to 5 min.
Serve the chicken, onion and mushrooms with the sauce and vegetables poured over it, accompanied by potatoes, rice or hot buttered noodles.
Disney Recipe Exchange

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Old 12-04-2011, 06:05 PM   #3113
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Crepes LaFayette Recipe?

I'm looking for the Crepes LaFayette recipe that I believe was published in Mickey's Cooking Around the World cookbook. Unfortunately, it got lost in the move. If you can help me out, I'd be very grateful! It was a family favorite!
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Old 12-05-2011, 01:40 PM   #3114
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Just wanted to say, I am so grateful for this thread! Now that school is over (college semester) and we have been back for 2 months, so I am definitely missing it! I can get into making some good hearty Disney food! Feel like I am there. I've made a few like, Walts Chili (oh Happy Birthday, Walt), the Paella and POP's Century Fried Chicken, but looking forward to making more and more in the next few weeks.
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Old 12-05-2011, 06:28 PM   #3115
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Gingerbread Beignets from Cafe Orleans

Gingerbread Beignets
Makes 24 beignets
1 cup evaporated milk, heated until warm but not hot
1 envelope dry active yeast
1 egg, lightly beaten
1/2 cup molasses
2 tablespoons plus 1/4 cup sugar, divided
1 tablespoon vegetable oil
4 1/2 cups all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon plus 1 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup shortening
Vegetable oil for deep-frying
Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
Add half of flour mixture to milk mixture. Mix well.
Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
Line a plate with paper towels; set aside.
Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375°F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.

Eggnog Crème Anglaise
2 cups eggnog
1/2 cup milk
1/4 cup sugar
6 egg yolks
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (optional)
Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon, if using. Serve warm with Gingerbread Beignets.
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Old 12-07-2011, 12:13 PM   #3116
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I just came back from Disney while visiting with a friend. She can't stop talking about the Boardwalk Bakery's Pumpkin Cubcake with frosting. Does anyone have this recipe? Susan
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Old 12-09-2011, 03:10 PM   #3117
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Warm banana mousse tart

Disney’s Grand Floridian Resort & Spa

1 lb semi-sweet chocolate
2 tablespoons expresso coffee
2 tablespoons rum
5 each eggs
1/3 cup sugar
1 cup heavy cream

Method of Preparation
1. Melt chocolate in a bowl over pot of boiling water or in a
microwave then place on side
2. Whip cream to soft peaks and store in refrigerator
3. In a bowl whisk sugar and eggs over boiling pot of water until warm
and frothy
4. Remove from stove and pour into a mixer with a whip attachment.
Whip on medium speed until thickened and doubled in volume
5. Add coffee and rum and melted chocolate
6. Fold in the whip cream
7. Prepare chocolate sugar dough tarts with one layer of sliced
bananas on the bottom
8. Spoon chocolate mixture into tart shells (full but not running
9. Bake at 300 degrees F until firm but not cracked – 20 to 30 minutes

Ingredients for Chocolate Sugar Dough
1 stick plus 2 tablespoons butter
1 1/3 cup powder sugar
1 egg
1 tablespoon corn syrup
1 teaspoon cream of tartar
1/3 cup cocoa powder
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 ½ cups all purpose flour

Method of Preparation
10. Sift dry ingredients together and put aside
11. In a mixer cream butter and sugar together until well blended
12. Add egg mix well then add corn syrup
13. Slowly add dry ingredients – scrape bowl often – mix well
14. Remove dough from bowl and knead to form one piece. Roll to
1-inch thick and place on cookie sheet and chill overnight
15. Remove dough from refrigerator 30 minutes before using
16. Roll dough to 1/8-inch thick and cut to fit your tart mold that
has been greased
17. Bake at 350 degrees F for 10 minutes
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Old 12-12-2011, 10:08 PM   #3118
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I am looking for the cotton tini recipe from T-Rex..yum!!
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Old 12-13-2011, 02:56 PM   #3119
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Posts: 92

We just returned from WDW. Cindy's Table has changed their menu. Major Domo's pie is no longer an option.

They do have the best macaroni and cheese I have ever eaten. Does anyone have the recipe for the mac and cheese at Cinderella's Royal Table?

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Old 12-16-2011, 05:11 AM   #3120
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Hi, does anyone have the Paddy's pork recipe from Raglan Road?
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