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lynninpa

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I know I love reading through recipes so I thought we should post the recipes in full, rather than links to other sites.


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I am sure everyone has this but...


Cheddar Cheese Soup
Canada Land, Epcot
Makes 1 Gallon

Ingredients:
1 lb Chedder Cheese
½ ib Bacon
5 ounces Butter
5 cups Milk warmed
1 cup Celery diced
1/16 cup Leeks diced
1 cup Red Onion diced
¾ Cup Flour
1 Quart Chicken Stock
1 ½ tsp Tabasco
3 tsp Worcestershire sauce
½ ounce Ale
Salt and Pepper to taste
Directions:
Slowly Heat Milk
Brown and render bacon
Add butter and melt
Add celery, onion and leeks and cook till translucent
add flour and mix into a roux
add chicken stock and simmer for three minutes
Add warm milk and stir vigorously to thicken
Reduce to low and add cheese and melt
Season with salt, pepper, Tabasco and Worcestershire sauce
Just before serving add warm ale
 


I have the corn and crab soup one from Cinderella's Royal Table. I'll need to figure out which drawer it's in....
Anyway, I consider myself a pretty good cook, and this one was a little hard to follow. Tasted great though, and I guess that's the point...I'll start looking.
 
I have the corn and crab soup one from Cinderella's Royal Table. I'll need to figure out which drawer it's in....
Anyway, I consider myself a pretty good cook, and this one was a little hard to follow. Tasted great though, and I guess that's the point...I'll start looking.

Are you kidding?! I have been searching for the corn & crab soup recipe from CRT! Can't wait to hear back from you, mcgypsy! :thumbsup2
 
how funny...my friend and I were just talking about this the other day..if we could only create the dole whip at home...my friend said her sister came up with something at coldstone ice cream that tastes just like it..

Cheesecake ice cream
white chocolate chips
pineapple chunks

I have NO IDEA if this tastes like it...but willing to give it a shot. It sounds like a strange combo, but may be good??:confused3 If anyone tries it first let me know!!!! :lmao:
 
I've been looking for the recipe for the Goulash at Sommerfest. The goulash hasn't been available for a while, but we love it and would reallly like to have the recipe. Thanks for any help!
 
OK, I found the Corn and Crab Soup recipe...Here goes:

Yield: 6/6oz portions

Ingredients
Butter - 1/4 cup
All Purpose Flour - 1/4 cup
Garlic(chopped) - 1 tsp
Shallots(chopped) - 1 tsp
Hungarian Paprika - 1 tsp
Vegetabe Broth - 3 cups
White Wine - 1/4 cup
Red Curry Paste - 1/4 tsp
Heavy Cream - 1/2 cup
Cut Corn - 1/2 cup
Jumbo Lump Crab Meat - 1/2 cup

Melt butter in sauce pot and sweat shallots and garlic. Add flour and make roux. Add paprika. Cook for about 10 minutes. Add vegetable broth to the roux. Let the liquid thicken, and with a hand blender, puree shallots and garlic. Add crab meat and corn and let cook for a few minutes. Dilute red curry paste in white wine and add to soup. Taste the soup. It may not need any salt or pepper because the vegetable broth is heavy on seasoning. Serve.

OK - that's what I got from the CRT chef. However, you might notice as I did when I got home, it doesn't tell you what to do with the Heavy Cream. Well, I just did what I do with that item in other soups and waited until the soup was ready. I then add the cream at the very end and just blend it in enough to warm it up before serving. Don't boil the soup with the cream it in, or it will taste gross.

Good luck and enjoy!
 
I'm bookmarking those links! I've only used allearnet recipes so far.

I've made:
Cheddar soup
CG Pork and Polenta
Jiko Mac and Cheese w/ Filet

The last one I cut a lot of corners on the sauce. It was still outstanding, just not quite like Jiko.
 
OK, I found the Corn and Crab Soup recipe...Here goes:

Yield: 6/6oz portions

Ingredients
Butter - 1/4 cup
All Purpose Flour - 1/4 cup
Garlic(chopped) - 1 tsp
Shallots(chopped) - 1 tsp
Hungarian Paprika - 1 tsp
Vegetabe Broth - 3 cups
White Wine - 1/4 cup
Red Curry Paste - 1/4 tsp
Heavy Cream - 1/2 cup
Cut Corn - 1/2 cup
Jumbo Lump Crab Meat - 1/2 cup

Melt butter in sauce pot and sweat shallots and garlic. Add flour and make roux. Add paprika. Cook for about 10 minutes. Add vegetable broth to the roux. Let the liquid thicken, and with a hand blender, puree shallots and garlic. Add crab meat and corn and let cook for a few minutes. Dilute red curry paste in white wine and add to soup. Taste the soup. It may not need any salt or pepper because the vegetable broth is heavy on seasoning. Serve.

OK - that's what I got from the CRT chef. However, you might notice as I did when I got home, it doesn't tell you what to do with the Heavy Cream. Well, I just did what I do with that item in other soups and waited until the soup was ready. I then add the cream at the very end and just blend it in enough to warm it up before serving. Don't boil the soup with the cream it in, or it will taste gross.

Good luck and enjoy!

Only a half cup each of the corn and crab? That breaks down to about a little over a half ounce of each per serving. They sure are skimpy with what should be the main ingredients.:rotfl:
The recipe looks pretty easy I may give it a try and just bump up the crab and corn.
 
The lumps of crabmeat break apart while it's cooking, so you really do end up getting some crab in every bite. I thought it was a little skimpy on the corn part though since that doesn't come apart. It does taste exactly like it did in the castle, and that was what my kids were excited about!
Now, if I could just figure out how to do the prime rib...
 
How about one for the macadamia nut butter from Kona cafe? Or the dipping sauce that comes with the soda bread at Raglan Rd???
 

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