Best WDW Recipes You've Made?

Discussion in 'The Creative Community' started by SqueakyMouse, Dec 30, 2005.

  1. SqueakyMouse

    SqueakyMouse DIS Veteran

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    What are the best WDW recipes you've made at home? I've had good success with Kona's Tonga Toast and Wilderness Lodge's Chicken Salad (sadly no longer served in the restaurant). I'm thinking about trying the pork tenderloin recipe from California Grill.
     
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  3. Mickey&JoshNut

    Mickey&JoshNut <font color=purple>It's not nice to distract the c

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    Sadly...I have not made anything from the WDW cookbook I bought on our DCL cruise earlier this year but I'd love the Chicken Salad recipe from the Wilderness Lodge, if you're willing to share.
     
  4. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

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    There are a number that we really like.
    From Cape May Buffet:
    Broccoli Cranberry Salad

    From AKL:
    Cured Pork Loin & the Coconut Curry Sauce
    Durban Spiced Chicken Salad
    Flank Steak Marinade (outrageous!! :teeth: )
    Frunch
    Fufu
    Potatoes with Afritude

    From Contemporary:
    Chef Mickey's Garlic Mashed Potatoes
    Crisp Rice Sushi

    From Epcot:
    Kang Bao Chicken
    Plantain Fried Catfish (Garden Grill)

    From Magic Kingdom:
    Cinderella's Au Gratin Potatoes

    From MGM:
    Citrus Chicken (Hollywood & Vine)
    Root Beer Sweet Potatoes (H&V)

    From Polynesian:
    White Meat Marinade

    From Wilderness Lodge:
    WL French Toast (like Tonga Toast with blueberries - excellent!)
    Strawberry Banana Bread
     
  5. graygables

    graygables <font color=blue>Doesn't like to discuss the Y2K P

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    Bobotie (Boma) and Couscous (Marrakesh) are both yummy!
     
  6. bavaria

    bavaria <font color=deeppink>Makes the best of both worlds

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    I love the Tony's sundried tomato pesto dip. Also the sugared nuts from Epcot (Gebrannte Mandeln) but I've been eating those and making those for years, long before I started going to WDW...

    Now, if someone could PLEASE find me a white bean hummus like at Boma/the Mara. I asked and received an email from WDW saying that they buy it from an outside vendor, and don't know the recipe... sigh....
     
  7. MariDisney

    MariDisney Queen of the World

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    Just today I made the following from 'Ohana
    Peanut dipping sauce
    Honey Terriaki Chicken wings
    Beef with marinade and Pork with Marinade...

    My sister made the shrimp, potatoes, bread pudding and I can't even remember what all else...Our family will be together tomorrow celebrating Christmas and having a feast from one of our favorite WDW restaurants. I can tell you everything I made is yummy. We'll see how everyone else likes it tomorrow!
     
  8. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

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    We had asked for the sun-dried tomato hummus recipe & were told the same thing. :( That was soooo good, too! They sent me this basic recipe instead:

    HUMMUS
    Yield: 20 servings

    Ingredients:
    32 oz Chickpeas, canned, drained, and rinsed
    5 Tbl Tahini, mix well
    2 Tbl Garlic, roasted
    10 each Lemons, juiced
    1 tsp Garlic, fresh
    Salt and Pepper


    Method:

    Place chickpeas in robot coupe. Puree. Add tahini, both garlics, and half the lemon juice. Mix. Adjust lemon juice and finish with salt and pepper.
     
  9. bavaria

    bavaria <font color=deeppink>Makes the best of both worlds

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    :rotfl: Thanks - that's they one they sent me too instead of the one we wanted!!!

    I have tried to find something similar on the internet, as white bean paste is common in Italy, but no luck - the spices just aren't the same.....
     
  10. ReAnSt

    ReAnSt <font color=blue>BL II - Blue Team<br><font color=

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    You all are making so hungry. Can we please have the recipes, if its not too much to ask. Thank you in advance.

    Becky
     
  11. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

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    I don't have time tonight to get them all (even though it's only copy & paste) but try checking over on Margie J's site: http://www.disneyrecipes.com She has most of them there.
     
  12. Chip126

    Chip126 <font color=CC66CC>A Tag is a Wish your Heart Make

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    That is so awesome! I hope you and your family enjoyed your holiday dinner!
     
  13. ReAnSt

    ReAnSt <font color=blue>BL II - Blue Team<br><font color=

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    Thank you Deb I appreciate it.

    Becky
     
  14. gabbysmom04

    gabbysmom04 DIS Veteran

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    I love the sundried tomato dip. I wish I knew the recipe for that! I also love the salmon from crystal palace, I have the recipe but I am too chicken to try making it. Tony's also used to have a panna cotta that was wondeful. I would love a recipe for that! :flower:
     
  15. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

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    Lemon Panna Cotta
    from Tony's Town Square at Magic Kingdom

    Yield: 8 servings.

    Cannoli filling:

    ½ lb ricotta impastata cheese (see note)
    ¼ tsp ground cinnamon
    ½ tsp vanilla extract
    ½ Tbl heavy cream
    8 Tbl confectioners sugar
    Zest of ½ orange, chopped
    Zest of ½ lemon, chopped
    Ground chocolate
    Candied zest:
    Zest of 3 lemons
    1 c water
    1 c sugar
    Granulated sugar for dusting

    Lemon panna cotta:
    1 qt heavy cream
    6 oz sugar
    2 oz fresh lemon juice
    2 vanilla beans
    4 oz warm water
    ¼ oz powdered gelatin
    Zest of ½ orange, finely chopped
    Zest of ½ lemon, finely chopped

    1. For the panna cotta, he slits vanilla and scrapes off the flavorful bits inside the bean. Dissolve powdered gelatin in warm water. Add heavy cream, lemon zest, fresh lemon juice, the vanilla scrapings and sugar. Stir and let cook until it reaches 160 F. Portions the liquid into 5-ounce ceramic dishes. Chill overnight in the refrigerator.

    2. For the cannoli filling, combine ricotta, vanilla, chopped lemon zest, chopped orange zest, heavy cream, ground cinnamon and confectioners sugar. Set in the refrigerator. When chilled, pipe mixture into pastry shells. Gently press ends into ground chocolate.

    3. For candied zest, combine the water and sugar in a saucepan. When the sugar dissolves, add the lemon zest. Cook 5-7 minutes or until the zest is tender. Drain into a fine mesh sieve and place zest on paper toweling. Dust with sugar. Let air-dry for 1 hour.

    4. To serve, present panna cotta with a cannoli and some of the candied lemon zest.

    Recipe note: Impastata is a top-quality Italian ricotta.

    The demo

    Step 1: The panna cotta mixture is cooked until the liquid reaches 160 F.
    Step 2: The ends of the filled cannoli are pressed into ground chocolate.
    Step 3: Tendrils of lemon zest are cooked in water and sugar until tender.
    Step 4: The cooked lemon zest is drained and dried on paper toweling.
     
  16. mommyrom

    mommyrom Happy to Call SSR Home :-)

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    I have had great success with "Main Street Bakery French Toast Loaf"...We never have any leftovers!!!!! :rotfl:
     
  17. bavaria

    bavaria <font color=deeppink>Makes the best of both worlds

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    Sun dried tomato pesto served at Tony's, used to be served at POP food court


    Yield: 2.5 cups

    Ingredients

    4 oz. olive oil
    4 oz. sundried tomatoes (rehydrated till tender)
    2 T basil (fresh)
    2 T Italian parsley (chopped)
    1 T garlic (fresh, chopped)
    2 oz. Parmesan cheese (grated)
    2 oz. pine nuts (chopped)
    2 oz. balsamic vinegar
    1 T tomato paste
    3 oz. crushed canned tomato
    2 oz. red wine
    1 oz. white onion (diced)

    Method

    1. First rehydrate sundried tomatoes by soaking in warm water for a few minutes, until tender.

    2. Place basil, garlic, pine nuts, parsley, onion, and sundried tomato in food
    processor or blender.

    3. Puree until well incorporated.

    4. Add all remaining ingredients except Parmesan and olive oil. Once again puree until incorporated.

    5. Finally stir in olive oil and Parmesan cheese, salt to taste.
     
  18. Margie J

    Margie J <font color=navy>Please <font color=red>DON'T <fon

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    ;)

    I've actually made quite a few recipes from my site. One of the "hits" from the Holiday season has been the "mice" cookies from a Food & Wine Festival I attended. The recipe is found on the special Holiday page I have up. The dough is easy to handle and you can make other shapes too but the mice are so cute.

    Many of the Boma recipes are so tasty. I've made the passion fruit tarts and chicken stew several times.

    One of the most "unusual" interpretations for a Disney recipe has to be a body fragrance one e-tailer created for me based on the Snow Flakes Cocktail served by DCL. Now I can smell like a Disney recipe too! :D



    "Mouse"
    [​IMG]
     
  19. party of 3

    party of 3 <font color=royalblue>i can't believe that i will

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    do you have the recipe for that one? that would be something my little man would love.

    thanks

    :teeth:
     
  20. Margie J

    Margie J <font color=navy>Please <font color=red>DON'T <fon

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    Here it is:

    French Toast Loaf
    Main Street Bake Shop
    Magic Kingdom


    YIELD: 1 Loaf
    Ingredients:

    12 slices day-old white bread (preferably a homestyle white, not Wonder Bread
    type)
    8 oz. butter (chilled and sliced)

    Brown sugar batch:
    9 oz, light brown sugar
    1 tsp. cinnamon

    Mix together and set aside.


    Batter:
    10 oz. heavy cream
    4 large eggs
    1/2 tsp. vanilla
    1/4 tsp. cinnamon

    Mix together and refrigerate until ready to use.


    Method:

    Liberally spray a loaf pan with Pam or other vegetable spray. Layer three slices day old bread on bottom of pan. Sprinkle 1/3 brown sugar mixture on top of bread, then layer 1/3 of the butter. Repeat these steps two more times. Top off with three more slices of bread (should have a total of 12 slices of bread). Press down with hand to compact bread into loaf pan.
    Slowly pour 16 oz. of batter over top of loaf, covering completely. This may take a little time, to allow it to fully absorb into bread and flow into spaces at bottom. (Take your time here and pour into corners. Lift bread at corners a little to get into bottom quicker if you want.)

    Place loaf pan on some paper towel in case of overflow. Cover top of loaf with parchment paper and wrap top tightly with aluminum foil. Place in refrigerator and allow to sit overnight.
    Heat oven to 325º F. Bake for approximately 1 hour or until internal temperature in center of loaf is 160 degrees. Uncover and bake for another 15 minutes. Remove from oven and let rest for 5-10 minutes. Place a plate on top of loaf pan and invert to remove from pan. Cut into 7 slices and serve.
     

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