<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

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

  1. TammyP2335

    TammyP2335 Earning My Ears

    Jun 3, 2008
  2. Avatar

    Google AdSense Guest Advertisement

    to hide this advert.
  3. sasmmb

    sasmmb Mouseketeer

    Feb 2, 2007
    From Garden View Lounge (Afternoon Tea) in Grand Floridian:

    Grand Floridian Pumpkin Pastries

    2 eggs
    1 can pumpkin
    2/3 cup sugar
    1/6 cup brown sugar
    1/2 tsp salt
    1 TBL cinnamon
    1/2 tsp ground ginger
    1/2 tsp ground cloves
    1/2 pint heavy cream
    1 or 2 packages graham cracker crust tartlets

    Combine eggs and pumpkin.
    Combine sugars, salt, and spices. Then add to pumpkin mixture.
    Add cream and pour into tartlet shells. Chill.
    Makes 9 tartlets. Recipe can be doubled.

  4. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Don't have the Narcoosee's salad (yet) but had these sent to me. The Key Lime Tarts from Sunshine Seasons have appeared before on page 12 qnd 52 but this version is different plus it has much better instructions esp. for the filling. Those versions say "Melt gelatin and cold water over double boiler. Whip up heavy cream until stiff." and that's it. This version tells you how to do it.

    Key Lime Tarts (June 2008 version)
    Sunshine Seasons, The Land, Epcot
    Yield: 10 – 3 inch tarts

    Ingredients for crust
    1 ¾ cup graham cracker crumbs
    1 ½ cup unsalted butter, melted
    1 cup granulated sugar

    Ingredients for filling
    ¾ cup key lime juice
    1 ½ cup heavy whipping cream
    ¼ cup cold water
    1 tablespoon powdered gelatin
    4 each egg whites
    1 cup granulated sugar

    Ingredients for meringue topping
    6 each egg whites
    1 ¼ cup granulated sugar

    1. In a bowl, mix together graham cracker crumbs, melted butter and 1 cup of sugar.
    2. Place this mix in tart shells and refrigerate for at least 2 hours, preferably overnight.
    3. Bloom gelatin and water over double boiler until mix is clear to the bottom. Do not boil!
    4. Whip up the heavy cram until soft peaks form.
    5. Heat the sugar and the egg whites over a double boiler until warm, whipping constantly with a wire whip.
    6. Transfer the meringue into a power mixer and beat on high until very stiff.
    7. Mix meringue together with warm gelatin until incorporated.
    8. Add lime juice and heavy cream. Fold together.
    9. Remove tart crusts from their molds and fill with the cream mixture.
    10. Place meringue in a pastry bag fitted with a star tip and brown with a pastry torch. Serve immediately.

    California Gold Dessert
    Served at The Coral Reef Restaurant, Epcot

    1 ½ tablespoon gelatin
    1 cup of orange juice
    ¾ cup of orange juice concentrate
    1 quart heavy cream
    Whipped cream for topping
    4 each of chocolate cigar
    4 each of orange skin

    1. In a saucepan, add gelatin to orange juice. Heat to 140 degrees.
    2. In a bowl, add the heavy cream and whip until firm.
    3. Fold in the orange juice concentrate with the heavy cream.
    4. Add gelatin mixtures and mix until incorporated.
    5. Place 6 ounces of orange pudding in the center of the plate.
    6. Top with 2 ounces of whipped cream.
    7. Top with a chocolate cigar and a orange skin.

    Flourless Chocolate Cake
    Epcot Food and Wine Festival
    Servings: 6

    1/3 cup butter
    7 oz. melted semi-sweet chocolate
    5 each eggs
    1/4 cup granulated sugar

    1. Melt chocolate and butter together. Whip granulated sugar and eggs until fluffy. Add chocolate and butter mix and fold into egg mix until smooth and all ingredients are well blended.
    2. Pour into a greased 6” cake pan and bake at 220ºF for approximately 40 minutes or until internal temperature is 160ºF. Refrigerate overnight. Take out of cake pan by heating up the pan slightly.

    Banana Chai Cream Pie
    WDW General bar Menu

    3 oz Voyant Cream liquer
    1 oz banana liquer
    1/2 oz of half and half

    Serve in martini glass with chocolate sauce on bottom. Garnish with whipped cream and chocolate sauce.
  5. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Couple quick reviews:


    I made the California Grill Sonoma Goat Cheese Ravioli (p. 12) - a dish that I tried last time in Disney World. The recipe wasn't nearly as complicated to make as I thought but I do have a few comments to pass on.
    1. There is more filling than needed for 8 eggroll wrappers, so have extra wrappers on hand.
    2. For the ravioli edges to stick together easily, brush the top wrapper with the egg wash just before sticking them together. Then cut them into 4squares right away and push the edges together. If you follow the recipe instructions, you have to moisten each ravioli's edges to make sure they stick together.
    3. The Clear Tomato Broth didn't work at all. I put my coarsely chopped tomatoes in a sieve lined with a double layer of damp cheesecloth and after sitting in the fridge for 24 hours all I had was some clear, water-like liquid in a bowl and lots of tomato sitting on top which I wasn't about to throw out.
    I put it all in the juicer - but that didn't work very well to make tomato juice. I then cooked the whole mess and made sort of a tomato sauce. There's no point in making this Broth because it's much easier to buy tomato juice cocktail and serve the ravioli in that.


    Shrimp Prosciutto Penne Pasta (Grand Floridian Café) (p. 66)

    This was a very tasty, quick dinner. If you're using frozen shrimp, make sure they are completely thawed and all the water is drained off before you start.

    I like what www.magicalkingdoms.com is doing with their website and I often send them my recipes because they post them immediately - unlike Allears which updates very infrequently.

    We had the Honey-shallot vinaigrette from Liberty Tree Tavern but I don't think we had the salad recipe. From www.magicalkingdoms.com :

    Colony Salad with Honey-Shallot Vinaigrette
    Liberty Tree Tavern (House Salad), Magic Kingdom
    Yield: 1 Plate

    7 oz Mixed greens
    6 oz Rotisserie chicken meat
    3 oz Gala apples, diced
    1 ½ oz Smoked cheddar, grated
    3 oz Honey-shallot vinaigrette
    1 oz Candied pecans
    ¼ oz Chives, cut into logs
    To taste - Kosher salt and pepper

    Candied Pecans
    1 lb Chopped pecans
    2 oz Sugar
    1 ea. Egg white - no yolk

    Honey-shallot vinaigrette
    ½ cup Shallot, chopped
    1 tbsp Butter - unsalted
    ¼ cup Apple cider vinegar
    ¾ cup Canola oil
    ¼ cup Honey
    1 tbsp Dijon mustard
    Dash House Seasoning, or to taste (recipe below)

    House Seasoning
    1/2 cup salt
    1 TB white pepper
    Mix thoroughly and store.

    Look in your market for a pre-cooked rotisserie chicken and pull the meat or use the pre-cut chicken you can buy in the meat section. Toss greens, chicken and dressing in bowl. Arrange mounded on plate and top with apples, pecans, and cheddar. Garnish with chives.

    Candied Pecans
    Lightly combine egg whites and sugar. Fold together with pecans and lay out on unlined sheet pan.
    Bake in 350 oven for about 5 minutes then stir. Bake again for 5 minutes and stri again. Return to oven for about 5 minutes to dry and brown.

    Honey-shallot vinaigrette:
    Saute chopped shallots in pan until brown and caramelized. Remove shallots from pan and place in blender or food processor. Deglaze shallot pan with vinegar.
    Puree all ingredients except oil with blender or food processor until smooth. Add oil slowly until dressing is smooth and thick. Refrigerate.
  6. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Comice Pear and Endive Salad
    Narcoossee's, Disney's Grand Floridian Resort & Spa
    Yield: 1 portion

    3.5 oz. Pear, Comice, Peeled and ½” dice
    4 oz. Belgian Endive, cut .1/2 “
    2 oz. Red Endive, cut 1/2”
    1 oz. Candied Hazelnuts (see batch recipe)
    2 oz. Walnut-Sherry Vinaigrette (see batch recipe)
    TT S&P (means to taste salt & pepper)
    1 oz. Maytag Blue Cheese

    Toss all ingredients together except blue cheese.
    Sprinkle Blue Cheese on top and top with a few candied walnuts and chives.

    Walnut-Sherry Vinaigrette
    4 tablespooons (2 oz.) Dijon Mustard
    2 cups (16 oz.) Apple Juice
    12 ounces Sherry Vinegar
    2 cups (16 oz.) Walnut Oil
    4 cups (32 oz.) Pure Olive Oil
    to taste Salt
    to taste Black Pepper – finely ground

    In a small mixing bowl, place the mustard, apple juice and vinegar.
    With an emersion mixer running, slowly add the oils to emulsify. Season to taste with salt and pepper. Garnish salad with candied walnuts.

    Caramelized Walnuts
    Yield: 1.5 pounds

    1.5 pounds Walnuts
    1 lb. Powdered Sugar
    To Taste Cayenne Pepper
    To taste Salt
    1.5 Gal. Canola Oil --- for frying

    Heat oil to 365º and stabilize the temperature at 365. Use the fry thermometer.
    Bring a medium sized pot of water to a boil.
    Add the nuts to the boiling water and simmer for approximately 2 minutes. (as soon as the water boils again, the nuts should be ready).
    Drain the nuts very well so that there is very little water at the bottom when you place them in a large mixing bowl.
    Add the sugar to the walnuts.
    Mix well to melt sugar and until they are dark golden brown, but not burnt!.
    Place on a sheet pan lined with parchment paper. Keep them separated into individual nuts, we are not making brittle!
    Season with salt and cayenne pepper while still hot.
  7. TheGoofyMama

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

    Jan 18, 2008
    * Exported from MasterCook *

    Italian Bread

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 Cups Ice Cold Water
    1/8 Teaspoon Acscorbic Acid*
    7 Cups Bread Flour -- no subtitute
    2 Packages Quick Rise Yeast
    1 Tablespoon Salt

    In an electric mixer with a bread hook, place water, ascorbic acid, bread flour and yeast. Mix for 5 minutes on low speed, then 6 minutes on high speed. Add salt and mix for 4 minutes on high speed. Cover dough and let rest for 10 to 15 minutes.

    On a lightly floured surface, cut dough into 7 pieces. Mold into rounds. Cover and let rest for 10 minutes.


    unch down and remold rounds. Place on a large greased baking sheet, cover and let rest 20 minutes. On top, with a very sharp knife, cut two lines across dough and two lines across the lines already cut. Bake at 400 degrees for 45 to 55 minutes, until nicely browned. Serve at once.
    * Ascorbic acid is vitamin c.

    "L'Originale Alfredo di Roma Ristorante, Italy Showcase, EPCOT Center"
    "Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes"
    "7 Small Loaves"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 3462 Calories; 16g Fat (4.2% calories from fat); 115g Protein; 696g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 6414mg Sodium. Exchanges: 47 Grain(Starch).

    Nutr. Assoc. : 0 0 0 0 0

    * Exported from MasterCook *

    Don Shula's Barbecue Basil Shrimp

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 lg shrimp -- peeled and deveined
    8 fresh basil leaves
    4 strips smoked bacon -- cut in
    - half
    8 toothpicks
    1 lemon wedges
    1 fresh parsley for garnish
    1 c thick -- high quality barbecue
    - sauce
    1 tb ground horseradish
    1 tb honey
    1 tb black pepper

    To make shrimp: Take each shrimp and place one fresh basil leaf
    around it. Carefully warap each shrimp with half a piece of bacon and
    secure with a tooth pick. Place the prepared shrimps on a flat cookie
    sheet and bake at 375 degrees for 8 to 10 minutes, turning once. Turn
    on the broiler and let shrimp brown for 3 to 4 more minutes. Remove
    from heat. To make the sauce: Combine the barbecue sauce,
    horseradish, honey, and black pepper in a blender or food processor
    and let machine run 1 minute. To serve: Place the hot cooked shrimp
    in a bowl and lightly toss with barbecue sauce. Serve garnished with
    lemon wedges and sprinkling of parsley.

    Nutritional info per serving: 440 cal; 12g pro, 28g carb, 32g fat

    "Shula's Steak House, Downtown Disney"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 550 Calories; 1g Fat (0.8% calories
    from fat); 6g Protein; 142g Carbohydrate; 1g Dietary Fiber; 36mg
    Cholesterol; 44mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
    Fruit; 0 Fat; 9 1/2 Other Carbohydrates.

    NOTES : Source: Don Shula's Restaurant, Disney World, Florida Miami

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

    * Exported from MasterCook *

    Gnocchi al Gorgonzola

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 Lb. Whole Russet Potatoes
    8 Oz. All Purpose Flour + ¼ Cup for Bench Flour
    1 Whole Egg
    1/2 Tsp. Nutmeg
    Salt and White Pepper to Taste
    2 Gallons Water -- Heavily Salted (should taste like the ocean)
    2 Gallons Cold Water -- Heavily Salted
    Gorgonzola Cheese Sauce:
    1 Medium White Onion (cut in half and sliced very thin)
    1/2 Stick Sweet (un-salted) Butter
    6 Oz. Slightly Crumbled Gorgonzola Cheese
    10 Oz. Heavy Cream -- (10 to 12)
    Kosher Salt
    Cayenne Pepper

    Gnocchi Dough:
    1. Place 1-½ lbs. of whole potatoes in cold, salted water.

    2. Place on high heat, bring to a boil and cook potatoes until very soft.

    3. Remove potatoes from water and discard water.

    4. Start 2 gallons of boiling water to be ready for the gnocchi when needed.

    5. Let potatoes cool until you can just handle them. Remove peel by hand and
    place potatoes in ricer.

    6. Carefully mix the riced potatoes (by hand) with 8 oz. flour, 1 whole egg, ½
    tsp. nutmeg, salt and white pepper, until it forms a smooth dough. (Add flour as

    7. Lightly flour a worktable, roll dough into a "stick" about the thickness of a

    8. Cut this "stick" into 1 inch segments and stand up like little barrels.

    9. Push down on the "barrels" with the back of a flour-dusted fork to form an
    oval shaped gnocchi with small grooves.

    10. Set gnocchi aside.

    Gorgonzola Cheese Sauce:
    1. Melt sweet, un-salted butter in a large sauté pan over medium heat.

    2. Add onions and season with a bit of salt.

    3. Cook onions slowly, stirring occasionally until they begin to brown.

    4. Once onions are caramelized (golden) add 10 oz. of cream and bring to a

    5. Simmer for 5 minutes to reduce and thicken.

    6. Add crumbled gorgonzola and take pan off of the heat. Stir until cheese is
    incorporated. Keep the pan on a warm spot.

    1. Add two tablespoons of olive oil to the boiling salt water.

    2. Place gnocchi in boiling water. When gnocchi floats and water comes back to a
    slight boil (approximately 2 minutes), remove gnocchi.

    3. Drain gnocchi of excess water and place in gorgonzola cheese sauce.

    4. Place pan of gnocchi and cheese sauce back on medium heat.

    5. Bring to a simmer. Adjust sauce consistency by adding more cream if too thick
    or more gorgonzola if too thin.

    6. Season with salt and cayenne pepper to taste (dish should not be spicy,
    merely seasoned).

    7. Place in large bowl and serve garnished with fresh basil or chives.

    "From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2003"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 264 Calories; 28g Fat (92.2% calories
    from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 150mg Cholesterol;
    158mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 1/2

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

    Mogambo Shrimp

    * Exported from MasterCook *

    Mogambo Shrimp

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 ounces penne pasta
    1 tablespoon olive oil
    1/4 cup sun-dried tomatoes packed in oil -- drained
    1 1/2 cups mushrooms -- sliced
    8 shrimp -- tails off ( peeled and deveined)
    1 garlic clove
    1 cup prepared Alfredo sauce
    1 tbsp shredded Parmesan cheese
    1/4 cup peas ( fresh or frozen thawed)
    2 pieces garlic bread -- or focaccia triangles

    Prepared penne as directed. While penne is cooking, heat olive oil in heavy
    sauté pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp.
    Sauté for one minute. Add garlic sauté until garlic is golden-brown and shrimp
    are cooked through.

    Add Alfredo sauce and peas, stirring frequently until sauce is warm. Remove from
    heat and add drained penne to pan, stirring until pasta is well-cooked.

    Divide between 2 bowls and sprinkle with Parmesan cheese.

    Serve immediately with focaccia triangles or garlic bread.

    "Rainforest Café, Animal Kingdom"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 321 Calories; 9g Fat (25.2% calories from
    fat); 14g Protein; 46g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 84mg
    Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
  8. gismo1554

    gismo1554 DIS Veteran

    Jul 11, 2005
    Anyone have this one?

  9. piratesmate

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

    Feb 22, 2001
    Wow! Some of you have been busy – both cooking & collecting/transcribing recipes! Thanks everyone for sharing! :thumbsup2 We have several different flourless chocolate cakes in our list, but I realized I had another one. I think it’s similar to the one Tatania just posted except it has hazelnuts in it as well. I don’t have the recipe, but I believe there was yet another version at the 2005 F&W Festival. That one was served with an Irish Whiskey Sauce. Does anyone have that one?

    These are the rest of the 2004 Food & Wine Festival Recipes that I have.

    = = = = = = = = = = = = =
    Corned Beef with Wilted Cabbage & Bleu Cheese
    2004 Food & Wine Festival – Ireland
    Yield: 6 servings

    1½ lb corned beef brisket
    1 bay leaf
    1 onion, peeled
    1 carrot, peeled
    6 slices smoked bacon, coarsely chopped
    1 medium onion, thinly sliced
    3 c green cabbage, shredded
    1 c red cabbage, shredded
    1 Tbl malt vinegar
    to taste salt & fresh ground pepper
    ¾ c bleu cheese, crumbled

    1. Place the corned beef in a large pan and cover with water. Bring the liquid to a boil, add the bay leaf, first onion, carrot and salt to taste. Reduce the heat and simmer for
    1½ to 2 hours or until the meat is tender.
    2. In medium frying pan, cook the bacon until crisp.
    3. Add sliced onion and sauté with bacon until translucent. Add both cabbages and the vinegar and cook until the cabbage is wilted, about 5 minutes.
    4. To serve, transfer the cabbage to a large serving platter. Drain the corned beef and slice the meat to desired thickness. Garnish with the bleu cheese.

    = = = = = = = = = = = = =
    Papas Rellenas [Fried Stuffed Potatoes] with Roasted Corn Relish
    2004 Food & Wine Festival – Peru
    Serves 6

    Papas Rellenas
    1 c onion, finely chopped
    2 Tbl vegetable oil
    1 lb ground beef
    1 garlic clove, finely chopped
    3 hard-boiled eggs, finely chopped
    ½ c chopped black olives
    4 c mashed potatoes
    1 c flour
    1 egg, slightly beaten
    to taste Salt and pepper
    2 c frying oil

    1. In a medium frying pan, cook the onions in 2 Tbl of oil until soft but not brown.
    2. Add the ground beef to the pan, season with salt and pepper to taste, and cook over medium heat until brown, about 5-7 minutes. Set aside to cool.
    3. When the meat is cool, stir in the garlic, hard-boiled eggs and black olives.
    4. In a large bowl, combine the mashed potatoes, flour and egg. Season to taste with salt and pepper.
    5. Heat 2 cups oil in a frying pan.
    6. Flour the palm of your hand and form a ball with about ¼ cup of the potato mixture. With the back of a spoon, make an indent in the center. Place 1 Tbl of the meat mixture in the center and gently roll the ball in your floured hands to enclose the beef.
    7. Cook the balls in small batches in the hot oil and fry until golden brown. Serve with the Corn Relish below.

    Roasted Corn Relish
    1 c frozen or fresh corn
    ¼ c olive oil
    ½ c coarsely chopped onions
    ½ c coarsely chopped red pepper
    2 garlic cloves, finely chopped
    salt and fresh ground black pepper

    ¼ c red wine vinegar
    ½ c olive oil
    ½ tsp ground cumin
    salt and fresh ground black pepper

    1. Preheat oven to 450º F.
    2. Spread the corn on a baking sheet and add olive oil, onions, red peppers and garlic. Season with salt and pepper and roast for 10 minutes or until the vegetables are slightly browned.
    3. Remove the baking sheet from the oven and allow the vegetables to cool.
    4. Meanwhile, whisk together the dressing ingredients. Combine with the cooled vegetables and taste for seasoning.

    = = = = = = = = = = = = =
    Flourless Chocolate and Hazelnut Cake
    2004 Food & Wine Festival – Piemonte, Italy
    Yield: 6 servings

    7 oz semi-sweet chocolate, melted
    ¼ c sugar
    1/3 c butter
    ½ c finely chopped hazelnuts
    5 eggs
    ¼ c cocoa

    1. Preheat oven to 220F and butter a 9” round cake pan.
    2. Melt the chocolate and butter together and stir in the hazelnuts.
    3. In a large bowl, beat the sugar and eggs together until fluffy. Fold chocolate and butter mixture into the eggs and blend just until all the ingredients are well-blended.
    4. Pour into the prepared pan and bake for approximately 40 minutes or until the center is firm to the touch.
    5. Allow to cool at room temperature and then refrigerate overnight.
    6. To serve, unmold the cake and sprinkle the top with cocoa.

    = = = = = = = = = = = = =
    This version is somewhat different than the one posted for Restaurant Marrakesh.

    Vegetable Couscous
    2004 Food & Wine Festival – Morocco
    Yield: 4 servings

    3 qt water
    1 Tbl olive oil
    1 pinch saffron, generous
    2 Tbl salt
    2 large onions, peeled and quartered
    1 lb carrots, peeled and sliced into 2-inch long pieces
    ½ lb turnips, peeled and quartered
    ½ lb cabbage, trimmed and cut into thick wedges
    ½ lb zucchini, cut into 2-inch pieces
    ½ lb tomatoes, skinned and quartered
    1 c cooked garbanzo beans
    16 oz couscous

    1. In a large stockpot, bring the water to a boil and add the oil, saffron, onions, carrots, turnips, cabbage, and salt. Simmer for 30 minutes.
    2. Add the zucchini, tomatoes, and garbanzo beans and continue to simmer for 15-20 minutes or until all the vegetables are tender.
    3. Cook couscous according to the package directions.
    4. Pile the couscous in a mound on a large flat dish. Make a well in the center and fill it with the drained vegetables. Serve the cooking liquid on the side.
  10. piratesmate

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

    Feb 22, 2001
    While I was digging through my F&W Festival recipes, I also decided to check my 2005 list as well. These are the ones that haven’t been posted yet.

    [NOTE: All versions of the index are updated through this post.]

    = = = = = = = = = = = = =
    Custard Kiwi Roll
    2005 Food & Wine Festival – New Zealand
    Yield: 6 Servings

    Pastry Cream
    3 c milk
    ½ c + 1 Tbl cornstarch
    3 eggs, beaten
    ¾ c granulated sugar
    ½ c butter

    Sponge Sheet
    4 eggs
    ½ c granulated sugar
    ¾ c all-purpose flour, sifted
    ¼ c butter, melted

    Kiwi Sauce
    4 kiwis, peeled
    1 tsp lemon juice
    4 Tbl granulated sugar

    1. Preheat the oven to 350 degrees F and generously butter a 15 x 10 x 1-inch jellyroll pan.
    2. Combine 1 cup of milk with the cornstarch and stir until it is dissolved. Beat the eggs into the milk, one at a time.
    3. In a heavy saucepan, combine the remaining milk, sugar and butter. Bring the mixture to a boil, over medium heat, and whisk in the eggs. Stir continuously until the mixture thickens. Remove from heat and strain the custard into a small bowl. Cool and refrigerate until well chilled.
    4. For the cake, beat the eggs and sugar until thick and pale in color. Fold the flour into the egg mixture, in three batches, adding the butter with the last batch.
    5. Spread batter in the prepared pan and bake for 25 minutes or until golden brown. Set aside to cool.
    6. For the Kiwi Sauce, combine 3 kiwis with the lemon juice and sugar and process in a blender until the fruit is pureed. Cut the fourth kiwi into ¼-inch diced pieces and fold into the puree.
    7. Spread the pastry cream onto the sponge sheet and roll it to form a log. Serve with the Kiwi Sauce.

    = = = = = = = = = = = = =
    Kheer Classic Rice Pudding
    2005 Food & Wine Festival – India
    Yield: 4 Servings

    4 c whole milk
    4 c light cream
    ½ c basmati rice, rinsed
    ¾ c light brown sugar or jaggery
    1 tsp ground cardamom
    pinch saffron strands, generous
    1/3 c small raisins
    ½ c pistachios, coarsely chopped

    1. In a large pan, heat the milk and cream and bring to a boil. Add the rice, reduce the heat, and cook until the rice is soft, about 45 minutes. Stir frequently.
    2. Stir in the sugar, cardamom, saffron, raisins and mix well.
    3. Transfer the pudding to a large serving bowl or into individual ramekins. Refrigerate until chilled.
    4. To serve, sprinkle the top of the pudding with the pistachios.

    = = = = = = = = = = = = =
    Moussaka [Baked Eggplant]
    2005 Food & Wine Festival – Greece
    Yield: 6 Servings

    For the Eggplant:
    3 medium sized eggplant, trimmed and cut into ¼ inch slices, lengthwise
    ¾ c olive oil

    For the Meat Filling:
    ¼ c olive oil
    1 large onion, finely chopped
    3 cloves garlic, finely chopped
    1½ lb ground lamb
    3 tomatoes, finely chopped
    1 Tbl tomato paste
    2 Tbl chopped fresh oregano
    ¼ tsp ground allspice
    Pinch ground cinnamon
    to taste Salt and freshly ground black pepper

    For the Béchamel Sauce:
    4 Tbl butter
    6 Tbl flour
    2 c milk
    Pinch ground nutmeg
    2/3 c fresh grated Parmesan cheese
    1 tsp salt
    to taste Ground white pepper

    1. Preheat the oven to 450 degrees F.
    2. Arrange the eggplant slices in one layer on baking sheets, without overlapping. Brush both sides with olive oil. Bake for 10 minutes, turn over and bake for an additional 8-10 minutes or until slightly golden. Set aside to cool. Reduce the oven temperature to 350 degrees F.
    3. For the meat filling, heat the oil in a large sauté pan over medium heat and add the onions, garlic and lamb. Use a fork to break up the meat and cook it until it is browned, about 10 minutes. Add the remaining filling ingredients and cook for 20 minutes, or until the moisture has evaporated.
    4. For the Béchamel sauce, melt butter over low heat in a medium-size sauté pan and stir in flour. Cook for 1-2 minutes or until bubbly.
    5. Slowly whisk in the milk and cook, stirring constantly, until thick and smooth. Remove from heat and add 2 tablespoons of the Parmesan cheese. Set aside.
    6. To assemble the Moussaka, cover the bottom of a 13 x 9 inch baking dish with an overlapping layer of the eggplant slices. Spread one third of the meat mixture over the eggplant, and then sprinkle 1 tablespoon of the remaining cheese over the filling. Repeat with 2 more layers of eggplant, meat and cheese. Spread the Béchamel over the top and sprinkle with the remaining cheese.
    7. Bake for 1 hour or until the top is bubbly and golden. Remove from the oven and let it rest for at least 20 minutes before cutting and serving.

    = = = = = = = = = = = = =
    Samuel Adams Chocolate Cream Stout Cake
    2005 Food & Wine Festival – Hops & Barley Market
    Yield: 6 Servings

    4 Tbl butter
    ½ c brown sugar
    1 egg
    1 egg yolk
    1 c all-purpose flour
    ¼ tsp baking soda
    1 tsp baking powder
    ½ c Samuel Adams Cream Stout
    4 Tbl cocoa powder

    Whipped cream
    Chocolate sauce

    1. Butter an 8-inch cake pan with 2 tablespoons of the butter and pre-heat the over to 350 degrees F.
    2. Cream the remaining butter and sugar together until light and fluffy. Gradually beat in the egg and the egg yolk.
    3. Sift the flour, baking soda and baking powder into a separate bowl.
    4. Stir the Samuel Adams Cream Stout into the cocoa.
    5. Alternately fold the flour and beer mixture into the butter and sugar mixture.
    6. Spoon the batter into the prepared pan and bake for approximately 30-35 minutes, or until firm to the touch.
    7. Allow to cool in the pan for 5 minutes before turning the cake onto a wire rack.
    8. Leave the cake to completely cool before slicing.
    If you like, serve with whipped cream and chocolate sauce.

    = = = = = = = = = = = = =
    Sautéed Shrimp with Lime and Ginger Chutney
    2005 Food & Wine Festival – Wild & Wonderful Florida Shrimp
    Yield: 4 Servings

    12 pink shrimp, peeled and de-veined, Large
    1 Tbl olive oil
    Kosher salt
    Freshly ground black pepper
    Lime and Ginger Chutney

    For the shrimp:
    1. Heat the oil in a medium sauté pan and sauté the shrimp for 3-4 minutes over medium-high heat, or until they are pink. Season with salt and pepper.
    2. Divide the shrimp among 4 plates and serve the Lime and Ginger Chutney as an accompaniment.

    Lime and Ginger Chutney
    1 tsp fresh ginger, finely chopped
    1 jalapeno, small – seeded & finely chopped
    1 papaya, medium – peeled & diced into ½ inch cubes
    1 mango, medium – peeled & diced into ½ inch cubes
    1 grapefruit, small – peeled & segmented
    1 red onion, small – finely chopped
    1 Tbl cilantro, finely chopped
    ¼ c fresh lime juice
    to taste Salt and pepper

    For the Lime and Ginger Chutney:
    1. Combine all the ingredients for the chutney and reserve in the refrigerator for at least one hour in advance, to allow the flavors to infuse.

    = = = = = = = = = = = = =
    Tortilla Onion and Potato Omelette
    2005 Food & Wine Festival – Castilla y Leon, Spain
    Yield: 6 Servings

    1½ lb waxy potatoes, peeled & sliced into ¼ inch rounds
    2 Spanish onions, large – peeled & sliced into ¼ inch rounds
    ½ c olive oil
    1½ pt sunflower oil
    8 eggs
    to taste Salt and freshly ground black pepper
    2 Tbl finely chopped flat parsley
    [Note: Recipe calls for a bread cube to test oil heat.]

    1. Toss the potatoes with ½ teaspoon of salt and leave them to stand in a colander.
    2. Heat the olive oil in a large heavy saucepan. When the oil is hot, but not smoking, add the onions and a pinch of salt. Mix well, reduce the heat and cook slowly, about 30-45 minutes, or until golden in color. Stir frequently to ensure even cooking. Remove from the heat, drain and reserve the olive oil.
    3. For the potatoes, heat the sunflower oil in a deep casserole until a bread cube browns evenly. Add the potatoes and cook until tender, without coloring too much, about 15 minutes. Strain the potatoes and reserve the oil for another use.
    4. Break the eggs into a large mixing bowl and whisk briefly, just to combine them. Add the onions and potatoes and mix together. Season with pimento, salt and pepper to taste.
    5. Pour 4 tablespoons of the reserved olive oil into a 10-inch sauté pan and set over high heat. When the oil begins to sputter, pour in the mixture with one hand while shaking the pan with the other. Reduce the heat to low and cook for 3-5 minutes or until the underside is golden brown. Take a plate of similar size and place it over the pan. Carefully invert the tortilla onto the plate. The uncooked side will be fairly runny.
    6. Pour a little more of the reserved olive oil into the frying pan and when it is hot, slide the tortilla back into the pan-runny side down, and tuck in the edges. Cook for another 3 minutes. Both sides of the tortilla should now be a golden brown. Remove from heat and slide onto a serving plate. Allow the tortilla to cool for a few minutes before cutting. Sprinkle with chopped parsley.
    Traditionally the Tortilla is cut into diamond shape pieces for serving.
  11. TheGoofyMama

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

    Jan 18, 2008
    * Exported from MasterCook *

    Garlic Pepper Spread

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup mancini peppers -- roasted
    2 1/3 c grated parmesan
    1 oz. Olive oil
    3 teaspoons minced garlic
    1/8 teaspoon black peppercorn -- cracked

    Drain water off peppers. Add peppers, garlic, black peppercorns to a blender
    and puree until peppers are smooth. With the blender running, add oil in a
    stream. Incorporate parmesan cheese. Puree until all oil is incorporated.
    Serve with bread or crackers.

    "(This was formerly served at Flagler's years ago; it is now called
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 265 Calories; 28g Fat (94.3% calories
    from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
    2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat.

    Nutr. Assoc. : 0 0 0 0 0

    * Exported from MasterCook *

    Beef Stroganoff Epcot Food and Wine Festival, Russia & Eastern Europe

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 lb. beef stew meat
    4 T. flour
    4 T. ketchup
    3/4 C. sour cream
    2 C. beef broth
    1 onion -- chopped
    1 T. prepared mustard
    1 T. flour
    1 T. butter
    salt and pepper to taste
    1 lb. egg noodles -- uncooked

    Pound meat slightly. Season with salt and pepper and roll lightly in flour.
    Saute onions in butter.
    When onions are brown, add the beef and saute until light brown. Pour the beef
    broth over the beef and stew on low heat for 15-20 minutes. Add sour cream,
    ketchup and prepared mustard. Season with salt and pepper.

    Cook noodles, following package directions. Drain. Serve stroganoff over the hot

    "Epcot Food and Wine Festival, Russia & Eastern Europe"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 6188 Calories; 193g Fat (28.4% calories
    from fat); 254g Protein; 841g Carbohydrate; 33g Dietary Fiber; 1006mg
    Cholesterol; 4865mg Sodium. Exchanges: 52 1/2 Grain(Starch); 16 1/2 Lean Meat;
    1 1/2 Vegetable; 1/2 Non-Fat Milk; 25 1/2 Fat; 1 Other Carbohydrates.

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

    * Exported from MasterCook *

    Beef Bites With Chocolate, Old Piedmont Style

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 lb. beef tenderloin
    1 pint red wine
    3 1/2 oz. white onions
    3 oz. dark chocolate -- cut into chips
    3 oz. butter
    6 drams fresh thyme
    8 whole cloves
    black pepper to taste
    1 dram cinnamon
    1 bay leaf
    salt to taste

    1. Cut the beef into small bites and marinate it with wine, cloves, cinnamon,
    crushed black peppercorns and bay leaf. Put into a container and keep in fridge
    for 12 hours, stirring from time to time.

    2. Clean and slice the onions, then sweat them in butter. Drain the meat from
    the marinade and add the meat to the stewed onion, cooking for a few minutes.

    3. Add the marinade and the thyme (without its woody parts), and keep cooking on
    a low heat.

    4. When the meat is cooked through, discard the bay leaf, add the chocolate and
    season with salt and pepper to taste.

    Serve with hot yellow polenta or with boiled potatoes.

    "Italy, Food and Wine Festival '03"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 872 Calories; 66g Fat (71.9% calories
    from fat); 33g Protein; 25g Carbohydrate; 6g Dietary Fiber; 167mg Cholesterol;
    369mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 10 1/2
    Fat; 1 Other Carbohydrates.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
  12. greeneeyes

    greeneeyes Mouseketeer

    Feb 16, 2008
    Just found this today on allears

    Gorgonzola Cheese Tea Sandwich
    with Pears

    Garden View Lounge
    Grand Floridian Resort & Spa


    8 Slices Marble Rye Bread
    Gorgonzola Cheese Spread
    6 ½ ounces Gorgonzola Cheese
    9 ½ ounces Cream Cheese
    3 Spinach Leaves

    Poached Pears
    2 Pears, peeled and cores removed
    3 cups Burgundy Wine
    4 ounces Sugar


    • In a food processor, combine Gorgonzola Cheese and Cream Cheese together and blend.

    • Fold Spinach Leaves into the cheese mixture.

    • In a pot, combine Burgundy Wine & Sugar and bring to a boil.

    • Add pears & cook for 5 minutes.

    • Remove and let cool in liquid.

    • Spread Gorgonzola Cheese Spread on both sides of the bread.

    • Shingle the thin slices of pear over the bread.

    • Top the pears with another slice of bread and remove the crusts.

    • Cut sandwiches into triangles.
  13. greeneeyes

    greeneeyes Mouseketeer

    Feb 16, 2008
    Thought this sounded interesting. I like the chicken bastillas so I will probably give these a try. (again on allears, they put up a bunch of new recipes)

    Seafood Bastilla

    Restaurant Marrakesh
    Morocco - Epcot

    Serves 4-6


    1 pinch saffron
    1 pound fish - cod, mahi mahi, grouper, etc.
    1 pound 70-90 count peeled shrimp
    1 onion chopped
    1 tablespoon parsley, chopped
    1 tablespoon coriander, chopped
    1 cup mushrooms, sliced
    1 tablespoon garlic chopped
    1/2 cup olive oil
    1 teaspoon salt
    1 teaspoon white pepper
    1/2 cup lemon juice

    Method of Preparation:

    Saute fish, shrimp, and all other ingredients together until done. Drain, and put drained sauce back into the fry pan.

    Add the following to sauce and cook:

    1/2 cup crabmeat chopped
    12 eggs scrambled
    1 thinly grated zucchini
    3 thinly grated carrots

    Cook until done. Drain and then mix all your cooked ingredients together. Let mixture cool.

    Place 2 ounces of cooled mixture on egg roll sheet and roll to desired size. Brush with melted butter. Bake until golden brown.

    Goat Cheese Appetizer

    Restaurant Marrakesh
    Morocco - Epcot


    8 ounces goat cheese
    ½ cup kalamata olives, pitted and chopped
    ½ cucumber, seeded, peeled and chopped
    1 clove garlic chopped
    1 Tablespoon half and half
    salt and pepper to taste

    Method of Preparation:

    Mix all ingredients. Let it sit for 30 minutes to 1 hour.

    Seared Chicken with Braised Greens
    and Mustard Jus

    Le Cellier
    Canada - Epcot

    Yield: 4 servings

    4 each (8 to 10 ounces) Airline chicken breast ** see note
    ¼ cup lemon mustard vinaigrette
    4 teaspoons mustard butter
    2 cups braised greens
    1 cup mustard jus
    4 cups cream cheese mashed potatoes

    Ingredients for lemon mustard vinaigrette:
    1 tablespoons Dijon mustard
    2 tablespoons grain mustard
    ¼ cup lemon juice
    1 tablespoon. sherry vinegar
    1 clove garlic, minced
    1 cup canola oil
    to taste salt
    to taste pepper

    Method of preparation:
    • Place all ingredients except for canola oil in medium mixing bowl and mix together.
    • Slowly stream in canola oil while whisking vigorously.
    • Season with salt and pepper to taste.

    Ingredients for cream cheese mashed potatoes
    4 Idaho potatoes peeled and cut into ½ in cubes
    ½ cup cream cheese
    ¼ cup unsalted butter
    1 cup milk
    to taste salt
    to taste pepper

    Method of preparation:
    • Boil potatoes in salted water until fork tender and drain off water.
    • Place potatoes on mixing bowl and add in butter and cream cheese and mash together.
    • Slowly add in milk to get a creamy texture (you may not need the full cup).
    • Season the mashed potatoes with salt and pepper to taste.

    Ingredients for braised greens:
    2 large bunches of mustard greens, rough chopped and washed
    1 medium Spanish onion, small diced
    ½ cup bacon, small diced
    ¾ cup chicken broth
    to taste salt
    to taste pepper

    Method of preparation:
    • In large soup pot render the bacon until crispy.
    • Add in the onion and sauté until translucent.
    • Next add in the mustard greens and the chicken broth and simmer for
    20-30 minutes or until greens are tender.
    • When greens are done adjust seasoning with salt and pepper.

    Ingredients for mustard jus:
    2 cups chicken broth
    1 teaspoon Dijon mustard
    1 teaspoon grain mustard
    to taste salt
    to taste pepper

    Method of Preparation:
    • Add all ingredients together in small pot and bring to a simmer.
    • Adjust seasoning with salt and pepper.

    Ingredients for mustard butter:
    ½ cup unsalted butter, soften at room temperature
    1 teaspoon Dijon mustard
    1 teaspoon grain mustard
    3 dashes Tabasco sauce
    2 dashes Worcestershire sauce
    to taste salt
    to taste pepper

    Method of preparation:
    • Combine all ingredients together in small bowl and whisk together.
    • Adjust seasoning with salt and pepper.

    • The lemon mustard vinaigrette is used to marinate the chicken for 24 hours.
    • Remove chicken from marinade and sear in lightly oiled cast iron skillet until light brown.
    • Finish cooking the chicken in a 400 degree oven until it reaches an internal temperature of 165 deg.
    • While chicken is in the oven, you should be finishing up your mashed potatoes, braised greens, and mustard jus.
    • Place mashed potatoes in serving bowl and top with braised greens.
    • Pour small amount of mustard jus around edge of potatoes and greens.

    When the chicken is finished brush with the mustard butter and serve immediately.

    Note: An airline breast is a boneless chicken breast with the first wing bone attached. If not available, substitute boneless breast with skin still on. (had to look that one up)
  14. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Caesar Salad Dressing
    Narcoosee's, Grand Floridian Resort
    Batch recipe from kitchen. In brackets is a scaled down version.

    1 pound Anchovy fillets (1 oz)
    24 ounces lemon juice (1.5 oz)
    3 ounces garlic (2 tsp.)
    2 quarts egg yolks (1/2 cup)
    8 ounces red wine vinegar (1 Tbsp)
    148 ounces olive oil (9 ¼ oz)
    8 ounces Parmesan cheese (3 Tbsp)
    1 ounce Dry mustard powder (3/4 tsp)
    2 tbls salt (1/2 tsp)
    1 tbl pepper (1/4 tsp)

    1. Puree garlic and anchovy until smooth
    2. Beat yolks in the Hobart mixer until thick
    3. Add garlic/ anchovy mixture to eggs and mix well
    4. add mustard powder
    5. Slowly add oil
    6. After oil add vinegar and lemon juice
    7. Add cheese and season

    ps. Just wanted to let the recipe exchange know that I'll be out of town till July 4. Looking forward to all the new recipes members will hopefully collect while at DL and WDW this summer.
  15. castawayMrs

    castawayMrs Earning My Ears

    Mar 5, 2007
    I posted this in another thread, but I guess it belongs here... just want to see if someone has it. I will forever be in your debt! :worship:

    Does anyone have the recipe for the Valrhona Chocolate Truffle Cake served at Artist Point? I don't know if they'd even give that out or sell it, but I had some at our Disneymoon a couple of years ago and have been CRAVING it for some time now. If only they could MAIL me some... I'm getting DESPERATE to have it!

    Guess it's a good excuse to go back to WDW... :cool1:

    Thoughts? Recipes?

    Thanks in advance!

  16. greeneeyes

    greeneeyes Mouseketeer

    Feb 16, 2008
    Somebody else posted your request here from the other thread. I don't believe its been found yet.
  17. castawayMrs

    castawayMrs Earning My Ears

    Mar 5, 2007
    :rolleyes1 Yeah...-I'm just getting more desperate! :rotfl2: Thought I'd post it again in case nobody saw it the first time! ;) If only it was easier to find...
  18. piratesmate

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

    Feb 22, 2001
    I'm adding another request posted elsewhere & hoping one of you can help. :thumbsup2

  19. piratesmate

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

    Feb 22, 2001
    Recipes from the All-Star resorts that haven’t been posted:

    Big Bowl Chicken Soup
    Pop Century Resort
    Yield: 12 to 14 Servings -- adjust accordingly for smaller batches

    2 lbs. pulled chicken
    3 lbs. cooked udon noodles
    1 lbs. bok choy (Bias Cut)
    8 oz. slicked mushrooms
    6 oz. bamboo shoots
    10 oz. hot chicken broth
    1 oz. minced ginger
    1 oz. minced garlic
    10 oz. water
    1 oz. canola oil
    2 oz. rice wine
    1 oz. soy sauce
    ½ oz. sesame oil
    3 Tbsp. house seasoning

    1. Heat wok to 175 degrees and add canola oil.
    2. Sauté garlic and ginger.
    3. Add chicken, mushrooms, and bamboo shoots.
    3. Add vegetables, white wine, soy sauce, chicken stock, and water.
    4. When water is at a boil, add hot noodles & bok choy.
    5. Turn wok off.
    6. Finish with hot broth, and green onions

    = = = = = = = =
    Black Bean Salad
    Pop Century Resort

    NOTE: This is for a very large quantity, so you will probably have to scale it down.

    6 lb. 14 oz. can Black Beans, rinsed and drained
    6 lb. 14 oz. can Cannellini beans, rinsed and drained
    4 oz. cilantro, fresh chopped
    1½ lbs. Spanish onion, diced small
    1½ lb. red bell pepper, diced small
    1¾ lb. tomato, diced
    1 qt. olive oil
    8 limes freshly squeezed
    ¼ oz. cumin
    0.06 oz. cayenne pepper**
    2 oz. black pepper and kosher salt mixed
    ¾ can chipotle pepper, pureed
    0.16 oz. chili powder**

    Put all the ingredients in a bowl and mix well. Let stand overnight.

    **An average ounce to teaspoon conversion is 1 ounce = 6 teaspoons.

    = = = = = = = =
    Buttermilk Fried Chicken
    From Classic Hall at Disney's Pop Century Resort
    Yield: 6 servings.

    2 lb chicken pieces (breasts, legs, and thighs)
    3 c buttermilk
    Kosher salt
    Freshly ground pepper
    4 eggs, beaten
    3 c all-purpose flour
    4 c vegetable shortening, for frying

    1. Place chicken pieces skin side down in a shallow container and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.

    2. Heat the oven to 375 F. Remove chicken from the buttermilk and season both sides with salt and pepper. Place beaten eggs and flour in separate shallow bowls. Dredge chicken pieces first in the flour, then egg, and then flour again.

    3. In 12-inch sauté pan with deep sides, melt enough shortening so that it is 2 inches deep. Heat the pan until oil begins to smoke. Fry chicken for 2 minutes on each side until skin is golden brown.

    4. Transfer to a baking sheet. Bake chicken 15 minutes, or until cooked through.

    <source: Orlando Sentinel>
  20. JodyLynC

    JodyLynC <font color=darkorchid>I remember scooping the gra

    Sep 7, 2001
  21. desparatelydisney

    desparatelydisney DIS Veteran

    Jan 26, 2008
    Does anybody know the recipe for the Captain's Mai Tai available from the Territory Lounge and Hurricane Hanna's? The search feature isn't working again so I'm not sure if it's already here.

    Thanks in advance!

Share This Page