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Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.

  1. TheGoofyMama

    TheGoofyMama I've been to WDW too many times to count, I've als

    Joined:
    Jan 18, 2008
    Messages:
    253
    I think you could get good results if you gently removed the seeds with either a small spoon or small melon scooper. Then you would lay the 'mater on it's back skin side down and slice it easily.
    :duck:
     
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  3. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
    So many recipes call for tomatoes to be peeled and seeded (the fancy French name for this is "tomato concassé") that I'm just about always seeding my tomatoes now before I use them in a recipe. It keeps things like Greek salad from getting too watery. The way I learned to seed tomatoes is to cut them into quarters and then squeeze gently so just the watery stuff comes out. After that it would be really easy to julienne them.

    So many great salad recipes in the past days! My niece has asked me to make the salad for her birthday dinner because she loves the Disney salads so much. I was all set to make the Boma Watercress Salad when I saw the wonderful new recipes from Crystal Palace, arrgh. I'm torn, but will probably stick to the Watercress salad because I've are ready written down the ingredient list :bitelip:



    Made several Disney recipes this week and am planning to make the Goat Cheese Ravioli from California Grill on Sunday.
    Quick reviews: Strawberry and Mango Salad (p. 138) - basically a fruit salad with cilantro. The dressing is very good but I just can't warm to cilantro in my fruit salad. I added chopped pineapple on Day 2 and it was very good.
    Camarón con Pebre, Sautéed Shrimp with Cilantro Sauce (p. 138), I really like the garlicky flavored cilantro salsa. I had something very similar served with steak while in Honduras and because the salsa is so overpowering, I think it might work better with meat than shrimp.
    Tamarind and Teriyaki BBQ Sauce from Boma. (p. 24) Served this with a slow cooked ribs on which I used the Flame Tree BBQ Rub. All I can say is wow! It's almost impossible to find poblano peppers here, so I used a dried Ancho pepper and used dried chipotle peppers instead of canned. I used less chipotle and less crushed red pepper and I'm glad I did because the sauce would have been too hot for me. The Tamarind Sauce gets mixed 50-50 with the Teriyaki sauce and it's understandable when you taste it. The Teriyaki sauce however is fabulous as a stand-alone sauce. My two teenage tasters demolished buckets of this sauce.

    Requests: I told the chefs at Chef Mickey's that it would be okay to send the large quantity recipes as I'd convert them. Unfortunately, they've declined so I don't think there is much hope of getting the Carrot Salad or Turkey Pot Pie recipes from there.
    Rose and Crown - Smoked Salmon Appetizer - if this is the appetizer listed on the menu as "Thin slices of smoked salmon served with red onions, marinated asparagus and capers" , I'm wondering what part of the recipe is wanted? From the description it sounds like your typical plate of smoked salmon garnished with the items mentioned. Was there an additional sauce served with this? I ask, because it seems to be off the menu now.

    Speaking of the Rose and Crown, I was sent this recipe from them and wondered if anyone knew what it was served with?

    Red Onion Jam
    Rose & Crown Restaurant, Epcot United Kingdom Pavilion

    1 pound red onions, julienne
    1 tablespoon canola/olive blend
    1/4 cup red wine (Cabernet)
    1/4 cup red wine vinegar
    1/4 cup balsamic vinegar
    1/2 cup sugar, granulated
    pinch of kosher salt

    1. Heat pan with oil.
    2. Add onions and sauté until caramelized.
    3. Add sugar and caramelized.
    4. Deglaze with wine and vinegar
    5. Reduce until syrup-like consistency.
    6. Let cool.
    Note: Store in refrigerator up to 2 weeks.


    Lemon Mustard Vinaigrette
    Le Cellier Restaurant, Epcot Canada Pavilion
    Serves 2 cups

    ½ cup lemon juice
    2 tablespoons sherry vinegar
    2 tablespoons Dijon mustard
    2 ½ tablespoon Creole grain mustard
    Salt to taste
    Pepper to taste
    1 ½ cups canola oil

    1. In a bowl, add all ingredients except canola oil.
    2. Add oil in a slow stream to blend.

    Apple and Dried Cranberry Crisp
    Garden Grill Restaurant, The Land, Epcot
    Serves 8

    2 pounds apples, chopped
    ½ cup sugar
    ½ teaspoon cinnamon
    1 teaspoon lemon juice
    1/2 cup apple juice
    1 cup cranberries

    Mix all dry ingredients in large mixing bowl. Add apples, cranberries, lemon juice and apple juice. Mix well until all apples are coated.

    Topping
    1/2 cup sugar
    1/2 cup brown sugar
    ¾ cup flour
    1 teaspoon cinnamon
    1 cup margarine
    ¾ cup pecans
    ¾ cup oatmeal

    Add all dry ingredients to mixer. Mix well on low speed to incorporate. Slowly add margarine. Incorporate well. Put the apple and cranberry mixture in a 13&#8221; x 9&#8221; pan. Top with topping mix. Bake in 350 degree oven for 20 minutes or until apples are done.
     
  4. TheGoofyMama

    TheGoofyMama I've been to WDW too many times to count, I've als

    Joined:
    Jan 18, 2008
    Messages:
    253
    * Exported from MasterCook *

    Georgia Peach

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 oz. Sky Vodka
    1/4 oz. Peach Schnapps
    orange juice
    cranberry juice

    Fill a very tall glass with ice, pour in alcohol, and juices. mix and
    enjoy!


    Description:
    "House of Blues, Downtown Disney"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
    from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
    0mg Sodium. Exchanges: .


    Nutr. Assoc. : 0 0 0 0




    * Exported from MasterCook *

    Hainan Mango Mousse

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    14 ounces Mangoes in Syrup (can)
    2 pieces Preserved Ginger -- chopped
    1 cup Heavy Cream
    20 grams Gelatin Powder (or 4 teaspoons)
    2 tablespoons Hot Water
    2 Egg Whites
    1 1/2 tablespoons Light Brown Sugar
    Lime Zest
    Preserved ginger -- for garnish

    Drain mangoes, reserve syrup. Blend mangoes with preserved ginger in a
    food processor for 30 seconds or until smooth. Measure the mango puree and
    make up to 1 1/4 cups with the reserved mango syrup. In a separate bowl,
    whip heavy cream until soft peaks are formed. Fold in mango mixture into
    whipped heavy cream until well combined. Dissolve gelatin in hot water and
    leave to cool slightly. Beat egg whites in a clean bowl until they form
    soft peaks, then beat in sugar. Gently fold the egg whites into the mango
    mixture with a metal spoon. Spoon the mousse into individual serving
    dishes. Garnish with lime zest and slices of preserved ginger. Serve cold


    Description:
    "Epcot Food and Wine Festival, China"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 370 Calories; 22g Fat (85.8%
    calories from fat); 3g Protein; 5g Carbohydrate; 0g Dietary Fiber; 119mg
    Cholesterol; 51mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 4 1/2
    Fat; 0 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0




    Goi Ga Torn Chicken and Cabbage Salad



    * Exported from MasterCook *

    Goi Ga Torn Chicken and Cabbage Salad

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Garlic gloves -- minced
    2 Dried Red Chiles -- Sliced thin and rehydrated
    1/3 cup Sugar
    1/2 Fresh Lime Juice
    1/4 Fish Sauce
    6 cups Julienne Green Cabbage
    2 cups Napa Cabbage
    3 cups Julienne Carrots
    2 Tblsp. Julienne cilantro
    1/4 cup Julienne Mint
    2 Julienne Red Peppers -- seeds removed
    2 Chicken Breasts
    1 cup Lightly Salted peanuts -- crushed
    1/4 cup Shrimp Chips

    Method of Preparation for Dressing:
    Combine chilies, garlic, sugar, lime juice and fish sauce. Mix until sugar
    is dissolved. Set aside.

    Cover chicken with water and cook until done, approximately 20 minutes.
    Cool and pull apart into shreds.

    Toss all ingredients and sprinkle with peanuts and shrimp chips.

    Description:
    "Southeast Asia, Epcot Food and Wine Festival"
    Source:
    "The Orlando Sentinal"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 334 Calories; 14g Fat (37.1%
    calories from fat); 31g Protein; 21g Carbohydrate; 1g Dietary Fiber; 93mg
    Cholesterol; 92mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Fruit; 0 Fat; 1
    Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
     
  5. starwood

    starwood <font color=red>This mouse GOT her next cruise<br>

    Joined:
    Mar 23, 2000
    Messages:
    6,243
    I'm not sure if this is it but there is a small crock that you get with the cheese appetizer. I didn't care for it much so I only tasted it.
     
  6. TheGoofyMama

    TheGoofyMama I've been to WDW too many times to count, I've als

    Joined:
    Jan 18, 2008
    Messages:
    253
    * Exported from MasterCook *

    Blue Spoodle

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 oz - GranGala
    1 oz - Blue Curacao
    1/2 oz - Peach Schnapps
    4 oz - Pina Colada Mix

    Put all ingredients into a blender with 2 cups of ice and blend. When
    smooth, pour contents into a hurricane glass, top with whip cream and a
    strawberry on the rim of glass.

    Description:
    "Spoodles, Boardwalk"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
    from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
    0mg Sodium. Exchanges: .


    Nutr. Assoc. : 0 0 0 0





    * Exported from MasterCook *

    BLT Wrap with Avocado Spread

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 Mission burrito-size flour tortillas
    1 ripe avocado -- peeled and pitted
    1/4 cup sour cream
    1 tablespoon lime juice
    1/2 teaspoon hot red pepper sauce -- to taste
    1/2 teaspoon Worcestershire sauce
    4 large leaves red leaf lettuce
    2 large tomatoes -- cut into 1/4-inch slices
    8 slices cooked turkey bacon

    Combine avocado, sour cream, lime juice, hot sauce, Worcestershire sauce
    and a dash of salt. Blend with fork until smooth. Spread each warmed
    tortilla with 3 tablespoons of the avocado spread. Layer with lettuce,
    tomatoes and bacon. Fold in sides and roll up.

    Description:
    "From Mission Tortilla Factory at Disney's California Adventure"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 45 Calories; 3g Fat (59.5% calories
    from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol;
    19mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat;
    0 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0




    * Exported from MasterCook *

    Apple Cranberry Pie

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pkg. refrigerated pie crust dough -- (15 oz.)
    3 lbs. Granny Smith apples -- peeled, cored, thinly sliced
    2/3 cup sweetened dried cranberries
    1/2 cup sugar
    2 Tbs. cornstarch
    1 1/4 tsp. ground cinnamon
    1 egg -- slightly beaten
    White decorating sugar crystals -- optional

    Place jellyroll pan on center oven rack. Preheat oven to 350°F. Fit 1
    sheet pie dough in 9" pie pan; flute edge. Combine fruit, sugar,
    cornstarch and cinnamon; transfer to pie shell.

    Unroll remaining pie dough. With mouse-shaped cookie cutter, cut out
    shapes. Arrange cutouts over fruit, overlapping slightly; attach to each
    other with water. Brush dough with egg; if desired, sprinkle with sugar
    crystals. Bake on hot pan 1 hour, 30 minutes or until bubbly. Cool on
    rack.

    About this recipe:
    Servings: 10; Calories: 333; Protein: 2 g; Fat: 12 g (5 g saturated);

    Description:
    "Epcot Center (Chef Brian Piasecki)"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 1093 Calories; 6g Fat (4.9%
    calories from fat); 10g Protein; 261g Carbohydrate; 25g Dietary Fiber;
    212mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat;
    10 Fruit; 1/2 Fat; 6 1/2 Other Carbohydrates.

    NOTES : Kitchen time: 40 minutes / Total time: 4 hours

    Nutr. Assoc. : 0 0 0 0 0 0 0 0




    * Exported from MasterCook *

    Aioli

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 Garlic cloves -- mashed
    2 Egg yolks
    1/8 tsp Salt
    1 cup Olive oil
    1 tsp Vinegar
    1 tsp Fresh Lemon Juice

    Beat eggs until very thick and lemon colored. Beat in mashed garlic and
    salt. Beating constantly, add olive oil, VERY SLOWLY. After about half the
    oil has been added and the mixture is thickening, add vinegar, and lemon
    juice. The continue adding olive oil slowly, beating until the thick
    emulsion is formed.

    Description:
    "from Cinderella's Royal Table, Magic Kingdom"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 256 Calories; 28g Fat (97.8%
    calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 53mg
    Cholesterol; 35mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 5
    1/2 Fat; 0 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0
     
  7. TheGoofyMama

    TheGoofyMama I've been to WDW too many times to count, I've als

    Joined:
    Jan 18, 2008
    Messages:
    253
    Walt Disney World Swan and Dolphin Resort



    Atlantic Seafood Bowl
    Ingredients for Seafood Fume:
    1 Lb. Grouper (cut into 1 inch cubes)
    1 Lb. Mussels
    1 Lb. Clams
    1 Each Celery Stalk
    1 Each Leek
    1 Each Bay Leaf
    1 Tbsp. Butter
    1/4 Cup White Wine
    4 Cups Water

    Ingredients for Seafood:
    1 Lb. Fresh Sardines (cleaned)
    2 Each Green Peppers (diced large)
    2 Each Red Peppers (diced large)
    2 Each Yellow Squash (diced large)
    1 Tsp. Fresh Parsley (chopped)
    1/2 Cup Olive Oil
    1/4 Cup Lemon Juice
    2 Each Garlic Cloves
    Salt and Pepper to Taste








    Method of Preparation for Seafood Fume:
    Melt butter in 2 quart sauce pan. Add grouper, mussels, clams,
    celery stalk, leek, bay leaf and white wine. Cook at medium heat. Once the
    clams and mussels open, add the water. Cover and simmer on low heat for 30
    minutes. Once done, season to taste and strain, saving the liquid.

    Method of Preparation for Seafood:
    Preheat oven to 375°. Toss diced vegetables in olive oil with
    chopped parsley, garlic and season with salt and pepper. Roast them in the
    oven until golden brown, approximately 7 minutes. Meanwhile, heat some olive
    oil in a small sauté pan and sear the sardines.

    Presentation:
    In a presentation bowl, place the roasted vegetables in the
    center and top with seared sardines. Pour the hot seafood fume on top and
    serve immediately.

    Serves: 4
     
  8. greeneeyes

    greeneeyes Mouseketeer

    Joined:
    Feb 16, 2008
    Messages:
    459
    The BLT wrap with avocado sound delicious!

    :thumbsup2
     
  9. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
    That makes sense to me as it sounds like it could work as a relish with cheeses.

    It's very difficult to get recipes from the DL Food and Wine Festival as they don't publish a recipe book or anything. Apparently they had some on the Disneyland Website but I didn't see them.
    Here are a few film clips of the live cooking demonstrations along with the recipes. You can kind of imagine being there :cool1:

    [​IMG]

    Disney Chef Mike Hugo shows how to prepare Filipino Egg Rolls (Lumpia)

    Lumpia

    2 pounds of ground pork
    2 pounds of ground beef (both meets can be replaced for turkey for a more lean dish)
    4 ounces of chopped carrots
    4 ounces of chopped onions
    4 ounces of chopped celery
    2 ounces of garlic
    2 ounces of Parsley
    1 ounce of sesame seeds
    2 ounces of soy sauce
    2 eggs
    Salt (to personal taste)
    Pepper
    Canola Oil
    Lumpia wraps (sold at Asian stores)
    Optional: Serve with sweet chili sauce or Dijon mustard sauce.

    Mix the two meats and add the carrots, onions and celery. Then spice with parsley, garlic, sesame seeds, pepper and salt. Keep mixing as you add the eggs.
    Keep the lumpia wraps under paper towels to keep them humid. Once the mix is ready, place a lumpia wrap on flat surface and add about an ounce of mix on a corner. Fold bottom corner of the wrap towards the center and then do the same with the right and left corners .Continue to roll on itself, then moist the final corner on egg wash (made of egg and water) to seal.
    Make sure to leave no air pockets within it. Fry on canola oil for a few minutes on at medium heat for about 3-4 minutes, turning once. They are ready when they float and the wrap becomes golden brown.

    Chef Gloria Tae Makes Valencia Orange Sorbet

    Valencia Orange Sorbet
    by **Chef Gloria Tae of the Golden Vine Winery, Disney&#8217;s California Adventure

    Juice from 8 *Valencia oranges (about two cups)
    Juice from 1 lime
    Sugar (quantity varies according to oranges' sweetness)
    Salt (optional)

    Mix the orange and lime juice and add sugar to taste. Then pour mix into ice cream maker. Time varies on each machine but try to reach an ice cream-like consistency.

    *The Valencia orange used to be grown throughout the county (including where Disneyland lies today). Has a thin skin that&#8217;s difficult to peel. It&#8217;s sweet, juicy and contains few seeds.
    **Originally from Seoul, North Korea, Tae has been working as a chef at the Disneyland Resort for six years. She describes her culinary style as California rustic with Asian accents.


    Taste of California Marketplace video


    [​IMG]
    Monterey Clam Chowder
    Demonstration at the Pacific Wharf Kitchen stage by Sous Chef Bill Carlisle
    Also served at the *Pacific Wharf Café, Disney&#8217;s California Adventure

    1¼ hours | 30 min prep | SERVES 6

    5 tablespoons butter
    5 tablespoons flour
    2 tablespoons vegetable oil
    1 ½ cups potatoes, peeled and diced
    ½ cup diced onions
    ½ cup red peppers
    ½ cup green peppers
    ½ cup celery
    2 ¼ cups clam juice
    1 ½ cups heavy cream
    1 cup clams, chopped
    1 tablespoon fresh thyme (or 1/2 tablespoon dried)
    1/4-1/2 teaspoon salt
    1 pinch white pepper
    ¾ teaspoon Tabasco sauce
    Sourdough Bread Bowl or bread slices

    Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.
    In a large pot, heat the oil and sauté the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
    Add the heavy cream, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.
    Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
    To Serve: At the PWC this is served in a sourdough bread bowl, baked fresh on-premises in the Boudin Bakery. If you like, serve slices of sourdough alongside.

    *This is one of the most requested recipes at DL and has been published in the Disney Magazine.
    Calories Per Serving: 467; Total Fat 14g; Dietary Fiber 2.2g
     
  10. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
    Coconut Custard Tart
    Fountain View Bakery, Epcot

    1 batch sugar cookie dough (you can make your own or use pre-made)
    12 ounces pasty cream (see below recipe)
    6 ounces coconut, shredded
    2 ounces coconut compound (found in specialty stores or you can use coconut extract)
    12 ounces crème brulee
    2 ounces coconut, toasted

    Roll out sugar cookie dough in a 10-inch ring. Trim top. Bag in pastry cream. Mix compound and brulee together. Pour over pastry cream. Bake at 325 degrees until the custard is set. Sprinkle toasted coconut on pie before serving.

    Ingredients for Crème Brulee
    3 cups heavy cream
    ½ cup sugar
    10 each fresh egg yolks
    1 teaspoon vanilla extract

    In a double boiler, heat over medium heat until dissolved, stirring constantly. Do not whip. Place in a large mixing bowl. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks. Add remaining cream mixture. Stir to blend well. Strain mixture through fine mesh strainer.

    Ingredients for Pastry Cream
    12 ounces milk
    3 ounces sugar
    3 ounces sugar
    3 each egg yolks
    1 ½ ounce cake flour
    1 ounce cornstarch
    4 ounces milk
    ½ ounce butter
    to taste vanilla

    Boil milk and sugar. Mix together sugar, yolks, flour, cornstarch, and milk, and add to hot milk and sugar, stirring continuously until mixture come to a boil. Remove from heat. Stir butter and vanilla into mixture.


    [​IMG]

    Fruit Tulips
    Fountain View Bakery, Epcot, Future World

    Ingredients for Tulip Paste
    7 ounces butter
    12 ounces powder sugar
    10 ounces bread flour
    7 each egg whites
    dark chocolate, melted for brushing inside of shells.

    Cream butter, powder sugar and bread flour. Add egg whites, slowly. Spread thin round circle on greased and floured sheet tray. Bake at 350°F until golden brown. Then, set while hot over upside down coffee cup to dry. Brush inside with dark chocolate.

    Pastry Cream:
    1 quart milk
    6 ounces sugar
    4 ounces butter
    3 ounces corn starch
    4 each eggs

    Use part of milk and stir into corn starch. Then, add eggs into corn starch mixture. Boil the remainder of the milk, sugar and butter. Once it starts boiling, add corn starch mixture. Stir until it thickens.

    Star Glaze
    Clear jelly example: apricot or currant
    Fresh fruit of your choice, chopped

    In a sauce pan, add some clear jelly. Add a little water, bring to a boil, and then brush over fruit.
    Method: After brushing the inside of shells, add pastry cream. Top with fresh fruit and brush with star glaze.
     
  11. TheGoofyMama

    TheGoofyMama I've been to WDW too many times to count, I've als

    Joined:
    Jan 18, 2008
    Messages:
    253
    * Exported from MasterCook *

    Shrimp on the Barbie Version 1

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    24 Shrimp -- peeled, deveined
    Wooden Skewers
    4 Onion Flatbread
    Tarragon Drizzle: Ingredients:
    1 fl. oz. Egg Yolk -- Pasteurized
    1 tsp. Roasted Garlic Puree 4 ea
    1 tsp Lemon Juice -- fresh squeezed
    1 Tblsp Dry Mustard
    1 pinch Cayenne
    1 tsp White Balsamic Vinegar
    2 Tblsp Tarragon -- fresh chopped
    2 1/2 fl. oz. Olive Oil
    Kosher Salt
    Black Pepper -- fresh ground
    Pepper Shrimp Marinade:
    1 fl. oz. Canola Oil
    1 Tblsp. Soy Sauce -- Tamari
    2 fl. oz. Chili Garlic Sauce
    2 fl. oz. Lime Juice(fresh squeezed)
    1/2 Tblsp. BBQ Sauce
    1 Jalapeno Pepper (seeded -- ribs removed, minced)
    1/2 Tbsp. Garlic -- minced
    2 Tblsp. Cilantro -- fresh, chop
    1/2 Tblsp. Chives -- sliced thinly
    1 tsp. Kosher Salt
    1/2 tsp. Black Pepper (Fresh ground)

    Method of Preparation for Tarragon: Combine in food processor: egg yolk,
    garlic puree, lemon juice, dry
    mustard, cayenne and balsamic, puree on high. Add oil in slow steady
    stream until all is incorporated, add tarragon and puree, season
    with salt and pepper to taste. Place in container and refrigerate
    until service.

    Method of Preparation for Marinade:

    Combine all ingredients and mix completely.

    Final Method of Preparation:

    Place six shrimp on each skewer, place skewers in a pan containing
    the marinade is completely covering the shrimp. Refrigerate and let
    marinate for 12 hours. Pre-heat a charcoal or gas grill. Remove
    shrimp skewers from marinade, discard marinade, and grill each side
    for 2-3 minutes until shrimp are just cooked throughout. Grill each
    side of the flat bread to warm. Serve shrimp skewers on flatbread
    with tarragon drizzle.

    Serves 4

    Description:
    "Food and Wine Festival EPCOT AUSTRALIA"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 359 Calories; 4g Fat (9.7% calories
    from fat); 48g Protein; 35g Carbohydrate; 4g Dietary Fiber; 219mg
    Cholesterol; 18567mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean
    Meat; 6 Vegetable; 0 Fruit; 0 Fat.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0





    * Exported from MasterCook *

    Shrimp on the Barbie Version 2

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Tarragon Drizzle:
    1 fl. oz. Egg Yolk -- Pasteurized
    1 tsp. Roasted Garlic Puree
    1 tsp Lemon Juice -- fresh squeezed
    1 Tblsp Dry Mustard
    1 pinch Cayanne Pepper
    2 1/2 fl. oz. Olive Oil
    2 Tblsp Tarragon -- fresh chopped
    1 tsp White Balsamic Vinegar
    Kosher Salt
    Black Pepper -- fresh ground
    Ingredients:
    24 Shrimp -- peeled, deveined
    4 Wooden Skewers
    4 Onion Flatbread
    Shrimp Marinade:
    1 fl. oz. Canola Oil
    1 Tblsp. Soy Sauce -- Tamari
    2 fl. oz. Chili Garlic Sauce -- (found at local Asian
    markets)
    2 fl. oz. Lime Juice (fresh squeezed)
    1/2 Tblsp. BBQ Sauce
    1 Jalapeno Pepper (seeded -- ribs removed, minced)
    1/2 Tbsp. Garlic -- minced
    2 Tblsp. Cilantro -- fresh, chop
    1/2 Tblsp. Chives -- sliced thinly
    1 tsp. Kosher Salt
    1/2 tsp. Black Pepper (fresh ground)

    Method of Preparation for Tarragon: Combine in food processor: egg yolk,
    garlic puree, lemon juice, dry mustard, cayenne and balsamic, puree on
    high. Add oil in slow steady stream until all is incorporated, add
    tarragon and puree, season with salt and pepper to taste. Place in
    container and refrigerate until service.

    Method of Preparation for Marinade: Combine all ingredients and mix
    completely.

    Final Method of Preparation: Place six shrimp on each skewer, place
    skewers in a pan containing the marinade is completely covering the
    shrimp. Refrigerate and let marinate for 12 hours. Pre-heat a charcoal or
    gas grill. Remove shrimp skewers from marinade, discard marinade, and
    grill each side for 2-3 minutes until shrimp are just cooked throughout.
    Grill each side of the flat bread to warm. Serve shrimp skewers on
    flatbread with tarragon drizzle.


    Description:
    "Epcot Food and Wine Festival, Australia"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 358 Calories; 4g Fat (9.7% calories
    from fat); 48g Protein; 35g Carbohydrate; 4g Dietary Fiber; 219mg
    Cholesterol; 18567mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean
    Meat; 6 Vegetable; 0 Fruit; 0 Fat.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
     
  12. TheGoofyMama

    TheGoofyMama I've been to WDW too many times to count, I've als

    Joined:
    Jan 18, 2008
    Messages:
    253
    * Exported from MasterCook *

    Smoked Salmon Pizzetta

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pizza crusts -- 8- 10 inches in diameter (1 to 2)
    1/2 pound smoked salmon
    1/2 cup lemon dill sour cream (see recipe below)
    2 tablespoons capers
    1/2 red onion -- ¥pickled (see recipe below)
    A few sprigs of watercress
    1 ounce caviar
    A few sprigs of dill
    2 tablespoons olive oil
    Lemon Dill Sour Cream:
    1/2 cup sour cream
    2 tablespoons chopped fresh dill
    1 teaspoon lemon zest
    1 tablespoon lemon juice
    1/2 teaspoon kosher salt
    1/2 teaspoon cracked black pepper

    Brush pizza dough lightly with olive oil. Bake pizza crust in a pre-heated
    475-degree oven (preferably with a pizza stone in the oven). Bake until
    brown and crispy, approximately 5 minutes.

    Place all ingredients on the hot crispy pizza dough and serve; the dough
    is hot but the topping is not. Place the lemon dill sour cream on the
    dough first, then sprinkle on the pickled red onion, capers and
    watercress.

    Top the entire pizza with sliced smoked salmon.
    Garnish with caviar and dill.

    Lemon Dill Sour Cream
    Place all ingredients in a bowl and whisk together. This can be made well
    in advance.

    Pickled Red Onion
    Slice ½ of a red onion thinly. Add 2 tablespoons seasoned rice wine. Allow
    to macerate for 1 hour or more. Drain and serve.

    Description:
    "Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton,
    Executive Chef"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 144 Calories; 11g Fat (68.5%
    calories from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 45mg
    Cholesterol; 561mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
    Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

    NOTES : For 6-8 people as a canapé.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0






    * Exported from MasterCook *

    Vegetable Potato Bake

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 1/2 Pounds Hash Brown Potatoes (shredded Potatoes
    Partially Blanched)
    1 lb yellow squash -- sliced 1/3” thick (lengthwise)
    1 lb zucchini
    6 Portobello mushroom cap -- clean gills off
    4 roasted red peppers
    1 1/4 Pounds Soy (mozzarella) Cheese, Grated -- grated
    1 oz corn starch
    2 tbsp salt and pepper
    2 oz olive oil

    Keeping all vegetables separated. Slice both squash and clean mushrooms
    and toss with olive oil and salt and pepper. Grill all the vegetables and
    place on sheet pan to cool, this could be done one day ahead of time.
    Mix cornstarch, potatoes and salt and pepper, together in a bowl. Get a
    deep sheet pan and line with
    Parchment paper and spray with chef coat (if this step is missed it will
    not come out of the pan)
    Press a ¼ inch layer of potatoes in the bottom of the pans and then start
    layering the vegetables.
    Layering, yellow squash, mushrooms, red peppers, and zucchini. In between
    each layer of vegetable,
    Sprinkle chees (about ½ lb). Add the remainder of the cheese to the
    potatoes and press on the top.
    Bake at 350 degrees for 45 minutes to one hour and cut into 8 servings.
    Top with port vinaigrette.


    Description:
    "from Sci-Fi Dine-In Theater, Disney-MGM Studios"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 900 Calories; 62g Fat (56.3%
    calories from fat); 27g Protein; 81g Carbohydrate; 28g Dietary Fiber; 0mg
    Cholesterol; 8586mg Sodium. Exchanges: 0 Grain(Starch); 15 1/2 Vegetable;
    11 1/2 Fat.

    NOTES : From Sci-If Dine-In Theater, Disney-MGM Studios


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
     
  13. jennz

    jennz DIS Veteran

    Joined:
    Mar 29, 2002
    Messages:
    3,174
    DD and I made the Tusker House corn chowder last night - it is delicious and so easy to make!! I think we'll be having that a lot! Thanks so much to you guys for posting the recipes... :thumbsup2
     
  14. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
    OK, I know my eyes are bad but what is the difference between version 1 and 2? There's a 1 calorie difference so it must be something:confused3

    The version in the 2007 Epcot Food and Wine Festival Cookbook is very simple.

    Shrimp on the Barbie
    Epcot Food and Wine Festival Australia, 2007
    Serves 4

    2 pounds shrimp

    Marinade
    1/2 cup olive oil
    2 medium lemons, juiced
    1 garlic clove, chopped
    1 tablespoon lemon myrtle or lemon balm, chopped
    1/4 cup barbecue sauce

    Peel and clean the shrimp. Combine all marinade ingredients in a bowl. Add shrimp and marinade for two hours. Skewer shrimp onto skewers and cook on the grill for 2 minutes.


    Grilled Lamb Chops with Caramelized Onions
    Epcot Food and Wine Festival Australia, 2007
    Serves 4

    Marinade
    3/4 cup olive oil
    1 tablespoon lime zest
    2 tablespoons lime juice
    1 tablespoon finely chopped garlic
    1/4 cup finely chopped mint
    1/2 teaspoon freshly ground pepper
    1/2 teaspoon salt

    8 Australian lamb chops

    Shiraz Glaze

    2 tablespoons butter
    1 cup thinly sliced onions
    1 tablespoon finely chopped garlic
    Salt and freshly ground pepper to taste
    3 cups Shiraz Wine

    1. Combine all the items for the marinade in a shallow dish large enough to place the lamb chops in one layer. Coat both sides of the chops in the marinade and leave for 2 hours at room temperature or up to 24 hours in the refrigerator.
    2. Heat the butter in a medium sized sauté pan over medium heat. Add the onions and garlic to the pan and cook, stirring frequently, until the onions are golden brown. Season with salt and pepper to taste. Add the wine to the pan and bring the liquid to a boil. Reduce the heat and simmer until the wine is reduced to approximately 1 cup or until you have a syrupy consistency.
    3. Meanwhile, grill the chops for 3 to 4 minutes on each side or until desired doneness.
    4. To serve, allowed 2 chops per person and pass the Shiraz Glaze in a sauce boat.
     
  15. piratesmate

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

    Joined:
    Feb 22, 2001
    Messages:
    7,720
    I've added this to our Request List, although I wonder if they use the same recipe for this as the F&W Festival recipe for Beef Shawarmah. :confused3 (That was the only lamb/chicken dish I saw on the Tangierine's menu...is that what you were looking for or was it another dish?)

    I've also updated the Request List for the information added this week about dishes taken off the menu, etc. Plus I've listed the additional reviews, tips & tweaks mentioned. They are listed in the Index thread in post #3 & are alphabetical by restaurant. I hope that you are finding this helpful as you make various recipes. We might as well learn by other's experiences, right? :teacher:

    I noticed that the 50's Prime Time Café version that Hmbldr mentioned wasn't listed in the index. I'm posting that one with a few others from the Prime Time.

    Prime Time Pot Roast
    Prime Time Cafe

    5 lbs Top or bottom round roast
    1½ c Dry red wine
    1 Onion, diced
    2 Carrots, peeled and diced
    2 cloves garlic, minced
    1 stalk celery, diced
    6 c Beef Bouillon
    ¼ c Olive oil
    Salt and pepper to taste

    Preheat oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan. Pour the wine around the meat. Sauté the cut vegetables until golden brown and add to the roasting pan. Pour the beef bouillon into the pan. Pour liquid over the roast and cover. Cook 30-45 minutes per pound. Remove from oven and let rest for 15 minutes.

    = = = = = = = =
    BRAISED BEEF TIPS
    Prime Time Café

    2 oz olive oil
    6 lb beef tips
    1 large onion, small diced
    ¼ c chopped Italian parsley
    1 tsp minced garlic
    2 bay leaves
    1 c dry red wine
    2½ c beef stock, (canned okay)
    2 lb chopped plum tomatoes
    to taste kosher salt
    to taste ground black pepper
    4 tsp fresh chopped rosemary

    Heat oil in heavy Dutch oven over high heat. Add enough beef just to cover bottom of the pan and brown about 5 minutes. Remove beef with slotted spoon and place in bowl, repeat with remaining beef in same size batches. Reduce heat to medium and add onion and parsley. Cook until golden brown stirring frequently. Add garlic and bay leaves, return beef and stir to coat with ingredients. Add wine and bring to boil, scraping up any browned pieces. Simmer about 10-15 minutes. Add beef stock and simmer 10 more minutes. Add tomatoes and rosemary. Reduce heat to low, cover and cook until tender, stirring occasionally, about 1½ hours. Season with salt and pepper to taste at the end.

    = = = = = = = =
    S'mores
    Prime Time Café

    1 Each Chocolate bar
    1 each Graham Cracker
    12 each Marshmallows
    1 Tbl Chocolate syrup

    Place graham cracker on plate, top with chocolate bar, then marshmallows. Place s'more under broiler for 1 minute until marshmallow brown slightly. Drizzle with syrup.

    = = = = = = = =
    Roast Beef Sandwich
    Prime Time Café

    3 slices Rye bread, toasted
    ¼ lb Roast beef, rare, thin slice
    2 slices Muenster cheese
    3 slices Bacon, cooked
    ½ cup Iceberg lettuce, shredded
    ¼ cup Thousand Island dressing
    Tomato, sliced
    Onion, sliced
    Dill pickle spears

    Preheat oven 400 F. Divide beef in half and place on a cookie sheet; top each portion of beef with a slice of cheese; bake until cheese melts and beef is warm. Remove from oven; assemble sandwich as follows: Spread all 3 slices of bread with dressing. On one slice, add a portion of beef; top with lettuce and another slice of bread with dressing. Add another portion of beef, lettuce, bacon and finally the third piece of toast with dressing. Secure with picks; cut in half. Serve with tomato, onion, and pickle.
    Yield: 1 serving

    = = = = = = = =
    CHICKEN POT PIE
    Prime Time Café

    2 c chicken tenderloins, uncooked
    1 c broccoli, tops only
    ½ c carrots, cubed
    ½ c celery, cubed
    ¼ c leeks, diced
    3 Tbl butter
    3 Tbl flour
    3 c milk or half and half
    1 c Parmesan cheese, grated
    2 chicken bouillon cubes
    1 egg, beaten
    Pastry dough for a single pie (double crust)

    Preheat oven to 400 degrees.
    In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside. In a medium sized skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes). Dissolve chicken bouillon cubes in ¼ cup warm water and add to sauce. Blend in grated Parmesan cheese and remove from heat. Add cooked chicken and vegetables and mix well. Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crust a delightful color.
     
  16. TheGoofyMama

    TheGoofyMama I've been to WDW too many times to count, I've als

    Joined:
    Jan 18, 2008
    Messages:
    253
    * Exported from MasterCook *

    Chocolate Paradiso

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 boxed Devil's Food Cake mix (Pillsbury
    Plus recommended)
    1/4 cup heavy cream
    1 lb chocolate chips
    3 cups toffee pieces
    1 ounce cocoa powder

    Follow directions on the box for baking the cake. To make ganache: Heat
    heavy cream just to a boil and then remove from heat. Add in chocolate
    chips and whisk until well blended and all chips have melted.
    Once cake is cool, cut in half lengthwise. Place 6 ounces of ganache on
    each cake layer and spread evenly. Sprinkle each with 1 cup of toffee
    pieces. Flip top layer onto bottom layer and press gently. Spread
    remaining ganache over and around cake. Dust top of cake with cocoa
    powder.


    Description:
    "Portobello Yacht Club"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 2436 Calories; 161g Fat (52.2%
    calories from fat); 26g Protein; 305g Carbohydrate; 36g Dietary Fiber;
    82mg Cholesterol; 78mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat;
    0 Non-Fat Milk; 32 1/2 Fat; 19 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0



    * Exported from MasterCook *

    Chocolate Dream Log

    Recipe By :Walt Disney World
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 box Yellow Cake Mix.
    Mix cake according to package directions.
    Bake in a 13x9 inch pan to make small
    sheets about 1/4 inch thick. Cool.
    French Chocolate Mousse
    6 ounces semisweet baking chocolate -- chopped
    3 TBSP unsalted butter -- softened
    3 eggs -- separated*
    1/2 TSP cream of tartar |
    1/4 cup plus 2 TBSP sugar
    1/2 cup heavy cream -- cold

    Place the chocolate and butter in a heatproof bowl and place over a
    Saucepan containing barely simmering water (or use a double boiler). Melt
    the chocolate and butter together and stir with a wooden spoon until
    smooth. Remove from heat and cool slightly. Add the egg yolks to the
    chocolate, 1 by 1, beating with a whisk until incorporated. Set aside. In
    another bowl, beat the egg whites until foamy. Add the cream of tartar and
    continue to beat. Gradually whisk in 1/4 cup sugar and continue beating
    until stiff peaks form. Beat heavy cream in a chilled bowl until it begins
    to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla.
    Continue to whip the cream until it holds soft peaks.
    Gradually and gently fold the egg whites into the chocolate mixture to
    lighten it. Then, delicately fold in the whipped cream. Take care not over
    work the mousse. Chill mousse in refrigerator for several hours or
    overnight,

    Assembly: Lay cake sheets on counter or pastry board. Spread a thin layer
    of chocolate mousse on each sheet. Roll sheet jelly roll style. Take
    rolled sheets and dust with powdered sugar, crushed nuts, or chocolate
    sprinkles. Slice each roll into desired serving size.

    Description:
    "Epcot Food and Wine Festival"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 937 Calories; 93g Fat (88.9%
    calories from fat); 22g Protein; 5g Carbohydrate; 0g Dietary Fiber; 892mg
    Cholesterol; 259mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Non-Fat Milk;
    17 Fat.

    NOTES : Yields 4 to 6 servings Prep Time: 25 minutes

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0




    * Exported from MasterCook *

    Pineapple Spice Cake

    Recipe By :
    Serving Size : 15 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Cup Brazil Nuts
    1 cup Butter
    1 T. Honey
    1 cup Sugar
    6 Egg yolks
    1/2 t. Ground cinnamon
    1/2 t. Ground nutmeg
    1/2 t. Ground ginger
    1/2 t. Ground allspice
    1/2 t. Salt
    1/2 t. Baking soda
    1 cup All-purpose flour
    1/2 Pineapple -- diced and sautéed
    8 ounces Water
    4 ounces Rum
    4 ounces Sugar for syrup
    8 ounces Fondant
    8 ounces Heavy cream
    2 Vanilla beans

    Toast Brazil nuts, cool, then grind. Set aside.

    Make brown butter with vanilla beans. Remove from heat, add honey, and
    then set aside to cool.

    Whip egg yolks with half the sugar.

    Combine all the dry ingredients, and then stir in brown butter. Add the
    yolks. Whip the egg yolks with the rest of the sugar to stiff peaks, and
    then fold into above.

    Fold the diced, sautéed, and cooled pineapple into the batter. Pour batter
    into dome molds.

    Bake in a 340o oven for about 25 minutes. When they come out, set on a
    rack for glazing.

    Make a syrup with the rum, sugar, and water. Brush on the cakes while
    still hot.

    Heat up the fondant and pipe frosting on each dome. Set aside to cool.

    Whip the heavy cream to stiff peaks. Pipe a dollop on top of each dome.

    Description:
    "Boma, Animal Kingdom Lodge"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 481 Calories; 26g Fat (49.5%
    calories from fat); 4g Protein; 57g Carbohydrate; 1g Dietary Fiber; 139mg
    Cholesterol; 251mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
    Fruit; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates.

    NOTES : From Boma, Animal Kingdom Lodge

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
     
  17. Disney8704

    Disney8704 <font color=deeppink>I so need to do that!<br><fon

    Joined:
    Feb 9, 2006
    Messages:
    4,320
    Fried Oreo's
    *This is NOT an official Disney recipe, however, I cant imagine how they would make them any other way then the recipe below. You can make them and try it and see if it taste the same as the ones you get at Boma.

    Here the link to the recipe http://www.wchstv.com/gmarecipes/deepfriedoreos.shtml

    Ingredients
    1 cup buttermilk pancake mix
    3/4 cup ice water
    1 quart vegetable oil
    1 sleeve of Oreo cookies (14 each)
    2 tablespoons confectioners sugar

    Directions

    1. Freeze cookies for 3 hours.

    2. In a heavy-gauge 3-quart saucepot heat oil to 350 degrees F.

    3. While oil is heating, set up a sheetpan with paper towels for draining.

    4. In a medium-sized mixing bowl stir water into buttermilk pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.

    5. Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.

    6. Let cool slightly (about 2 minutes) before serving.

    (The above recipe is slightly different from the original so that consumers can make it at home.)
     
  18. TheGoofyMama

    TheGoofyMama I've been to WDW too many times to count, I've als

    Joined:
    Jan 18, 2008
    Messages:
    253


    Oh my goodness, the thought of fried oreos is making me drool!
    :yay:
     
  19. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
    It's funny because I had the opposite reaction - the thought of fried cookies turns my stomach BUT everyone who's tried them said they are very good. There is no doubt that the cookies get battered, then deep fried. I imagine the variations in recipes would come from how one makes the batter.

    Because Chef Mickey's doesn't have recipes they can give for the Carrot Salad and turkey pot pie they shared these instead. I believe 2 of the recipes have been previously posted, though I don't have time to check the index right now, but these versions were different in any case. The one for the Breakfast Pizza is so different that I can only think they revised the recipe since the original one got posted.



    [​IMG]

    Chocolate Raspberry Oblivion Cake
    Chef Mickey&#8217;s, Disney's Contemporary Resort
    Yields: 1 cake

    1 pound Chocolate Covertures (type of chocolate for professional kitchens. The best has 70% Cocoa solids)
    8 ounces butter
    6 each whole eggs
    1/2 cup Raspberry Puree
    4 ounces granulated sugar

    Melt the chocolate and the butter over a double boiler. Whip the eggs and the sugar to ribbon stage. Fold the puree into the egg mixture. Fold this into the chocolate mixture.
    Pour into a 10-inch cake pan lined with parchment paper.
    Bake in a water bath at 325 degrees F for approximately 30 minutes.
    Note: for raspberry puree, you can use raspberry preserves, just melt down and strain.


    Ham, Potato & Scallion Soup
    Chef Mickey&#8217;s, Disney's Contemporary Resort
    Yield: 1 gallon

    1 stick margarine
    ½ cup flour
    1 gallon Milk
    1/8 teaspoon black pepper
    1 teaspoon granulated garlic
    4 tablespoon vegetable base
    1 cup onions &#8211; diced
    2 cups potatoes -- diced
    1 cup ham, smoked boneless -- diced
    1/4 cup green onion -- sliced

    Melt Margarine and add flour, stir continuously. Cook for 5 minutes @ medium heat. Add milk, pepper, garlic and vegetable base. Add onions, potatoes and ham. Bring to a boil, turn down to a simmer and whisk vigorously to remove any lumps. Simmer until potatoes are cooked (not falling apart). Add green onions just before serving soup



    Parmesan Mashed Potatoes
    from Chef Mickey's, Contemporary Resort (from the resort itself)
    Serves 6
    3 pounds whole potatoes (Peeled & Cut in to 1 by 1 inch cubes)
    4 Tbsp. butter
    2 cups half and half
    3/4 C. grated parmesan
    1 Tbsp. salt
    ½ tsp. black pepper

    Boil the potatoes until they are soft and easy to mash. Drain the potatoes and place back into the pot they where cooked in. Next heat the half and half in a small sauce pan and add to the potatoes.
    Following that, begin mixing the potatoes with a whisk or handheld mixer (do not use a food processor) and add in the Parmesan cheese, butter, & continue mixing until smooth and creamy.
    Lastly and the salt and pepper to the mix. Finally bowl in your favorite dish and serve with a smile.



    Banana Bread Pudding
    Chef Mickey&#8217;s, Contemporary Hotel
    Yield: 9 X 12 pan

    5 Pounds of Danishes (or Bread)
    4 Cups half and half or milk
    1 ½ Cups sugar
    1 Stick butter or margarine -- melted
    2 Teaspoons nutmeg
    2 Teaspoons cinnamon
    2 Tablespoons vanilla extract
    6 eggs &#8211; beaten
    ½ lb Banana mashed
    4 oz Carmel sauce

    Preheat oven to 350 degrees. Tear bread into 2-inch pieces In a large bowl, add half-and-half, sugar, nutmeg, cinnamon, vanilla and half the butter. Add eggs, banana and mix well. Add bread and allow to sit 5 minutes. Grease a 9 x 12 x 2 inch baking pan and add bread mixture. Dot top with remaining butter and bake for 1 hour. Serve warm



    Chef Mickey&#8217;s Beef Gravy
    Serves: 8 people

    1 14 ounce can beef consommé -- or beef broth
    2 tablespoons flour
    2 tablespoons whole butter
    3/4 cup diced onion, carrots, and celery combined
    1 each bay leaf
    1 sprig fresh thyme

    In a medium size sauce pot heat the butter until it melts and add the diced vegetables, bay leaf, and thyme sprig.
    Continue to cook the vegetables until they brown slightly. Stir in the flour until it becomes pasty and is fully incorporated.
    Cook this mix over medium heat for 10 to 15 minutes continually stirring.
    Quickly whisk in the beef consommé or beef broth to avoid any lumps.
    Bring the contents to a steady simmer and cook for 10 minutes. Strain the sauce and then season with salt and pepper.



    Seasoned Green Beans
    Chef Mickey&#8217;s, Contemporary Hotel
    Yield : 2 pounds

    2 lbs Green Beans
    1 cup chopped tomato
    ¼ cup lemon Juice
    Salt & Pepper TT (To Taste)
    1 teaspoon Butter


    Blanch your green beans in boiling water for about 1 to 2 minutes or until al dente.
    Next sauté the Green beans with the tomatoes and butter,
    Once tomatoes become soft and the lemon juice and season to taste and
    Last but not least Enjoy!


    Chicken Pasta Florentine
    Chef Mickey&#8217;s, Contemporary Resort
    Yield: 4 servings

    2 skinless chicken breasts
    1 tablespoon chopped garlic
    1/3 cup Chablis wine
    1/4 cup sherry wine
    1/4 cup chicken broth
    1 pound fresh spinach
    2 cups heavy cream
    1 cup Parmesan cheese
    1 pound pasta of your choice cooked al dente

    Mark the chicken breast on a hot grill, cut into strips. Cook the strips in a sauté pan with a little olive oil on high, salt & pepper to taste. Cook for 5 minutes on each side and reserve. Add chopped garlic, Chablis & sherry. Reduce by 2/3. Add chicken broth and reduce until almost dry. Add 5 oz fresh chopped spinach, salt & pepper to taste. Add the cream; reduce by 2/3 slowly. Add the Parmesan cheese, stir & taste for seasoning. Add the rest of the spinach. Turn off the stove. Put the chicken back in with the pasta and toss. Sprinkle the rest of Parmesan cheese on top.



    Goofy&#8217;s Goofy Lasagna
    Chef Mickey&#8217;s (this version uses more garlic and cheese than the previous one)
    Yield: 12 servings

    3 tablespoons minced fresh garlic
    2 tablespoons cilantro pesto
    1 tablespoon sun dried tomato pesto
    1 teaspoon vegetable base
    ¼ cup olive oil
    1 teaspoon kosher salt
    1/8 teaspoon black pepper
    2 cups sliced zucchini
    1 cup diced tomatoes
    1 medium &#8211; sized green pepper, cleaned, seeded and julienne
    1 medium &#8211; sized red pepper, cleaned, seeded and julienne
    ½ cup chopped frozen spinach

    ¼ cup ricotta cheese
    1/8 cup heavy cream
    2 tablespoons parmesan cheese
    4 cups grated provolone cheese
    4 cups grated mozzarella cheese
    3 chipotle pepper tortillas

    Place garlic, pesto&#8217;s, vegetable base, olive oil, salt and pepper in a large bowl. Mix together and add all vegetables toss together until well incorporated. Set aside.
    Take the ricotta cheese, heavy cream, and parmesan cheese in a large bowl mix well. Add the provolone and mozzarella cheeses. Toss well until your creamy cheese mixture coats the grated cheeses. Set aside.
    In a 12&#8221; round casserole baking dish spray the bottom with cooking spray. Place one off the tortilla shells in bottom of dish. Measure out 2 cups of cheese mixture spread evenly across tortilla. Next take 2 cups of the vegetable mixture and spread evenly across. Take the second tortilla lay atop the vegetables and repeat the same process with the cheeses and the vegetables. Last take the final tortilla position on top and take the last two remaining cups of cheese spread evenly across the top. Wrap the lasagna by taking parchment paper and then cover over with foil sealing tightly.
    Place in a 350* oven for 35 minutes. Remove foil and parchment paper and brown for an addition 10 minutes. ( total cooking time is 45 minutes )
    Remove from oven, let sit for 15 minutes, cut like a pie into 12 portions.

    Chef&#8217;s suggestions: try topping off with your favorite salsa


    Smoked Tomato Bisque
    Chef Mickey&#8217;s, Contemporary Resort
    Yield: 1 gallon

    1 1/2 Quart Vegetable Stock
    8 oz Tomato Paste
    6 large beef steak tomatoes (Smoked)
    15 oz canned Tomatoes (Diced)
    2 tablespoons Granulated Garlic
    1 tablespoon Thyme
    1/2 cup Sugar
    2 tablespoons Hot Sauce
    1 1/2 quart Heavy Cream
    1/4 cup Cornstarch Slurry
    dried flat leaf Parsley for garnish

    In a medium pot heat vegetable stock.
    Add tomato paste, diced tomatoes, and smoked tomatoes.
    Blend with immersion blender.
    Add Garlic, Thyme, Sugar and Hot Sauce.
    Finish with Heavy Cream and Tighten with Cornstarch Slurry.
    Serve and garnish with parsley.




    Cheesy Bacon Potatoes
    Chef Mickey&#8217;s, Contemporary Resort
    Yield: 8 servings

    2 cups of shredded potatoes
    4 cups of cheese sauce
    ½ cup of whole milk
    1/3 cup of bacon bits ( reserve 2 Tablespoons )
    1 tea dill ( fresh or dried )
    1 cup of shredded cheddar cheese
    ½ cup of shredded mozzarella


    Preheat oven to 350*. Combine all ingredients except for shredded cheeses
    and the reserved 2 Tab of the bacon bits. Mix until well incorporated.
    Take a casserole dish and spray with cooking spray. Spoon potato mixture
    into dish spread out evenly. Place in oven and bake for approx 35 mins until
    potatoes are tender. Top with the shredded cheddar, mozzarella and remaining
    bacon bits. Place back into the oven and bake for approx. 10 &#8211; 15 mins until
    cheeses are melted and caramelized. Take out of the oven and let rest for
    10 mins.



    Breakfast Pizza 2008 Version
    Chef Mickey&#8217;s, Contemporary Resort
    Servings: 6-8

    1 pre made multi grain pizza crust
    ½ cup of ricotta cheese
    ½ cup cheddar cheese - shredded
    ½ cup mozzarella cheese - shredded
    ¼ cup half & half
    2 ea. Eggs &#8211; scrambled & cooled
    4 ea. Strips of bacon &#8211; par cooked & chopped
    Salt & Pepper

    Preheat oven to 350*. Scramble two eggs, after cooked place on a paper plate place in freezer to cool down quickly.
    Once cooled place in bowl add salt, pepper and mix in half and half. Set aside.
    Take the ricotta cheese add salt and pepper. Spread ricotta cheese mixture over pre made crust, sprinkle both of the cheeses over the entire pizza.
    Next sprinkle the scrambled egg mixture and chopped bacon over the entire pizza.
    Bake @ 350* for approx. 10 &#8211; 15 mins until cheese is melted and golden brown.


    Challah French Toast
    Chef Mickey&#8217;s, Contemporary Resort
    Yield: 4 &#8211; 6 servings

    6 xtra large whole eggs
    1 ½ cups of milk
    1 teaspoon of vanilla extract
    ¼ teaspoon of ground cinnamon
    ½ cup of granulated sugar
    8 to 10 one inch slices of challah bread
    ( you can substitute brioche bread or Hawaiian bread)
    1 &#8211; 2 Tablespoons of butter ( margarine )

    Gather all ingredients ( mise en place )
    Crack eggs into medium size bowl, add milk & vanilla. Wisk together with a fork or wire whip. Add the sugar and cinnamon mix all ingredients are incorporated. Set aside.
    Slice your challah bread into 1&#8221; slices. Set aside.
    Pre &#8211; heat your flat grill or frying pan on medium heat ( Teflon coated works best ).
    Cover bottom of pan / grill with butter.
    Dip your bread into the egg mixture, place in pan/grill cook under golden brown on each side.
    Remove from heat, plate up French toast and dust with the confectioners sugar.
     
  20. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
    [​IMG]

    Caramel Cake
    Disney's California Food and Wine Festival, Winemaker Dinner

    Cake Batter
    4 lb butter
    2 lb sour cream
    4 lb sugar
    1.5 lb brown sugar
    36 fresh eggs
    4 lb pastry flour
    2 oz baking powder
    2 oz vanilla extract
    40 egg whites
    2.5 lb caramel sauce [ thick]

    Caramel Ganache for icing
    3 lb Caramel infused baking chocolate
    1 quart heavy cream

    Almond Brittle
    3 lb sugar
    10 oz water
    1.5 lb blanched & sliced almonds

    Caramel Thick Sauce to fold into the batter .
    2 lb sugar
    8 oz water
    1 lb heavy cream


    Almond Brittle: Bring the water to a boil in a large, heavy saucepan over moderate heat. Stir in the sugar until dissolved. Cook to the hard-ball stage and add the almonds. Cook, stirring occasionally, to the hard-crack stage. Remove from the heat and pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot. Cool to room temperature and break into pieces. Store in an airtight container until ready to use.

    Caramel Thick Sauce: before you begin, make sure you have everything ready to go. Making caramel is a fast process that cannot wait for hunting around for ingredients.
    In a heavy saucepan combine the sugar and water and cook over high heat until the sugar is dissolved, about 1 minute. Continue to cook, swirling occasionally but never stirring the sugar mixture, until mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the saucepan from the heat and add the heavy cream; be careful, the mixture will splatter. Return the pan to the heat and reduce the heat to medium. Allow to cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5minutes. Remove from the heat and set aside to cool.

    Caramel Ganache: finely chop the Caramel chocolate using a serrated knife. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
    Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
    Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.

    Caramel Cake: Preheat oven to 350 degrees. Using an electric mixer, beat butter in large bowl until fluffy. Beat in sugars (holding back a small amount of brown sugar i.e. 1/4 cup for every 4 egg whites) and vanilla extract, scraping down sides often. Add eggs one at a time, beating well after each addition. Stir in the cooled Caramel Thick Sauce.
    Sift together flour and baking powder (I'd also add a dash of salt) Add flour and sour cream alternately to sugar mixture, beginning and ending with the flour. Beat until smooth.
    Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.

    Pour into layer pans lined with greased and floured parchment paper. Bake cake until golden and tester inserted into center comes out clean. Cut around cake to loosen. Let stand in pans a few minutes, then remove to turn out. Peel off paper and cool on racks. Frost with Caramel Ganache when cool. Garnish the cake with Almond Brittle.


    Because Caramel Chocolate might be a tricky ingredient to find, one could probably ice the cake using Milk Chocolate Caramel Ganache. Recipe below:

    Milk Chocolate Caramel Ganache
    1 ¾ c Sugar
    ½ c Light corn syrup
    ¼ c Water
    3 c Heavy cream
    1/8 tsp. Salt
    5 oz. Milk chocolate, chopped
    ½ c Butter, room temp.

    1. In a large pot, stir together sugar, corn syrup and water over high heat until completely dissolved.
    2. Stop stirring; continue cooking, occasionally brushing down sides of pan with wet pastry brush to dissolve crystals, until sugar caramelizes and turns amber.
    3. Immediately remove caramel from heat and slowly add cream, stirring constantly. Return to heat until mixture is smooth.
    4. Remove from heat and add salt, chocolate and butter to hot caramel. Stir until smooth, pour into a shallow Pyrex and cool to room temp., about 3 hours.
    5. When ready to use, transfer ganache to mixing bowl and whip on high speed just until lightened in color and creamy in texture (do not overmix or frosting will become grainy).
    6. Chill until spreadable, about 30 minutes.


    ____________________________________________________________________________________________________________________
    This is the bulk recipe and it had no instructions for the method. It tastes like a Heath Bar. Hoping our Resident chef can help with a recipe :goodvibes

    *edit* June 8 - Till we hear from our chef, I'll put a general method that should work with this cake. Just reduce the amounts.
     
  21. piratesmate

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

    Joined:
    Feb 22, 2001
    Messages:
    7,720
    This request was made in the "What Disney recipes have you tried?" thread & I'm copying it over here so that we have them all in one place.

     

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