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

[piratesmate]

Greeneyes is right, the recipe for the Tilapia has been requested but not posted. Each request is prefaced by the post number (2111: in this case) followed by the page number on which it appeared. Currently the request index appears in post #5, but they get shuffled every once in a while as the other indexes get too large.

Recipes that have been posted are organized 2 different ways - by course in posts 1 & 2 currently and by restaurant in posts 7 & 8 currently. We now have over 1000 recipes posted, which makes it a LOT of info to look through. I find it easiest not to try to scan the page for what I want. The easiest way to use the index, when looking for a specific recipe, is to use your browser's "FIND" option. For PC users, you can get to that by pressing the <CTRL> & <F> buttons simlutaneously or by looking in the Edit menu. Either method will call up a small window in the status bar of your browser window in Firefox or a small separate window in IE. (I haven't used a MAC in 7 years & can't remember how to do it there, but I'm sure the same capability is available.)

I'll add your requests to the list, but you can find help on how to request those recipes yourself in post #4 of the index thread. Good luck & please come back to post anything they send you. (Please note that while AKL is usually very good about responding to emailed requests for recipes, everyone at WDW gets very busy & slow to respond during the summer months.)

 

[piratesmate]

I thought I'd share a few recipes from the Grand Floridian today.

Broccoli Slaw
1900 Park Fare, Grand Floridian

1½ lb Broccoli florets
¼ cup Cashew Halves
¼ cup Cooked/diced Bacon
¼ cup Red Onion- small, diced
¼ cup Raisins
1 cup Mayonnaise
1 Tbl Sugar
dash Salt

1. Bring 2 quarts of water to a boil in a 4-quart pan.
2. Add Broccoli florets and cook for approximately 3 minutes or until barely tender. Cool thoroughly in ice water. Drain completely.
3. Cut bacon into small pieces and cook in sauté pan until crisp. Drain off excess grease and cool.
4. Add small red onion.
5. In a separate bowl, combine the diced red onion, raisins, mayonnaise, sugar, and cashews.
6. Add the thoroughly cooked broccoli and cooked bacon.
7. Season with salt and pepper.
8. Mix gently but thoroughly.
9. Refrigerate until served.

= = = = = = = = = = = =
Citrus Salad
Narcoossee's, Grand Floridian
yield : one serving


¼ cup parmesan cheese, freshly grated
¼ cup tomato chopped
2 slices avocado
4 orange sections, peeled
2 cups salad greens, fresh
4 grapefruit sections peeled
¼ cup pecan meats
Lime wedges
citrus salad dressing (recipe follows)

Toss all ingredients lightly with fresh salad greens. Refrigerate. Serve with citrus salad dressing and lime wedges.

Citrus Salad Dressing
yield: one quart

½ cup mayonnaise
6 Tbl dry mustard
2 cups key lime juice
1 cup pineapple vinegar

Blend all ingredients until smooth and refrigerate

= = = = = = = = = = = =
Chocolate Chip Pecan Pie
Narcoossee's, Grand Floridian

3 eggs lightly beaten
pinch of salt
1 cup light corn syrup
½ cup chocolate chips
1 Tbl butter melted
1 heaping cup pecan meats
½ cup sugar
1 unbaked pie shell

Preheat oven to 400º
In a mixing bowl combine ingredients in order given, mix well and pour into unbaked pie shell. Bake for 5 minutes and then reduce heat to 300º and continue baking for 1 hour or until filling is thick. Cool on wire rack and serve at room temp.

= = = = = = = = = = = =
Cobb Salad Dressing
Grand Floridian Café, Grand Floridian
Yield: 1 QT

7 oz Water
7 oz Red Vinegar
1 oz Lemon juice
1 Tbl Sugar
2 tsp Salt
1 tsp Ground Black Pepper
2 tsp Worcestershire sauce
1 Tbl Grey Poupon Mustard
2 tsp Garlic Minced
7 oz Olive Oil
7 oz Canola Oil

In a small mixing bowl, whisk together all ingredients except for oils and salt and pepper. Gradually whisk in the oil to make a smooth dressing with a balanced taste. Season with salt and pepper, if needed. Use immediately or store covered, in the refrigerator, for up to a week.

= = = = = = = = = = = =
Cream of Mushroom Soup
1900 Park Fare, Grand Floridian
Yield: 9 (6-ounce) servings.

2 Tbl butter
½ medium onion, diced
3 celery ribs, diced
1 garlic clove, minced
4 tablespoons flour
1 tablespoon dry white wine
4½ cups chicken stock
2⁄3 cup whole milk
1 bay leaf
8 ounces mushrooms, sliced
2⁄3 heavy cream
1 teaspoon salt
¼ teaspoon white pepper


1. Melt butter in 2-quart sauce pot. Add onion, celery, garlic; sweat until translucent, stirring occasionally.
2. Add flour to pan when butter pools from the vegetables. Stir until incorporated. Cook slowly for 5-8 minutes to develop the thickening power of the flour.
3. Whisk in the dry white wine, chicken stock, whole milk and bay leaf to the contents of the pan. Stir until soup simmers and thickens slightly,
4. Add mushrooms to the soup; allow to simmer for 20 minutes to develop soups flavor. Remove the bay leaf. Finish with heavy cream and season to taste with salt and pepper. Serve hot.

Recipe note: If you prefer a smooth cream soup, blend the soup in a blender.

<source> Orlando Sentinel

= = = = = = = = = = = =
English Trifle
Garden View Lounge Afternoon Tea, Grand Floridian

Sponge Cake
¾ cup sugar
½ tsp salt
1 tsp vanilla
2 Tbl melted butter
¾ cup sifted all purpose flour

In a mixing bowl combine sugar eggs, salt and vanilla. Whip over a double boiler until triple in volume. Fold in flour and butter. Pour into a greased 10" round cake pan. Bake at 350 degrees for approximately 35 minutes or until done.

Chantilly Cream
1 cup milk
½ vanilla bean
3 egg yolks
2½ Tbl sugar
2 Tbl cornstarch
2 cup heavy cream, whipped

In a sauce pan, combine milk and vanilla bean. Bring to a boil. In a mixing bowl, combine yolks, sugar and starch. Pour half the boiling milk into the yolks stirring constantly. Return to sauce pan and stir until thick. Remove from heat and chill. When chilled. Pass through a sieve. Fold in heavy cream.

In a 9" glass bowl, line the bottom with a ½" thick piece of sponge cake. Sprinkle with sherry. Cover the sponge cake with ½ the chantilly. Cover the chantilly with strawberry halves. Repeat this process one more time. Cover with whipped cream and toasted coconut.

= = = = = = = = = = = =
Gingerbread Ice Cream with Chocolate Soup
Citricos, Grand Floridian

Gingerbread Ice Cream

1 pt. (2 cups) vanilla ice cream, slightly softened
2 tablespoons molasses
2 teaspoons ground ginger
8 ginger-man cookies (Pepperidge Farm), broken in small pieces

Chocolate Soup
8 oz fine-quality bittersweet chocolate, chopped
1 cup boiling water
¼ cup orange juice
2 tablespoons heavy cream
½ teaspoons vanilla extract
Garnish - decorated ginger-man cookies

Vigorously stir ice cream, molasses and ginger, in a medium bowl until blended. Fold in crushed cookies. Freeze 4 hrs or until set.

Up to 1 hour before serving -
Put chocolate in a medium bowl. Add boiling water, stir until chocolate melts. Cool to room temperature. Stir in remaining soup ingredients. Ladle into bowls, add scoops of ice cream, and garnish with decorated or plain ginger man cookies.


= = = = = = = = = = = =
I alos just found this one & didn't see it listed in our index. It sounds awesome!

MACADAMIA NUT PIE
Papeete Bay Verandah & South Seas Dining Room, Polynesian

½ cup butter
½ cup brown sugar
½ teaspoon vanilla extract
1/8 teaspoon salt
¾ cup corn syrup
3 eggs
2/3 cup macadamia nuts, coarsely chopped
1 unbaked pie shell - 9 inch

Cream together butter, sugar, vanilla and salt. Blend in syrup. Add eggs slowly, stirring until well mixed. Fold in nuts. Pour into pie shell. Bake at 400 degrees F for ten minutes, then reduce heat to 325 degrees F and bake 45 minutes longer until a knife inserted in the center comes out clean.

Cooking with Mickey Around our World (1987)


All indexes are updated through this post.

 

[Tatania]

I've been looking for the recipe for the Goulash at Sommerfest. The goulash hasn't been available for a while, but we love it and would reallly like to have the recipe. Thanks for any help!

Don't know if this has been requested before or if it is possible to get but, does anyone know the recipe for the goulash soup that used to be available from the counter service in Germany?

GOULASH SOUP
Biergarten Restaurant, EPCOT WALT DISNEY WORLD
Serves: 12 people

2 pounds Beef (stew meat)
1 cup Carrots (small dice)
1 cup Celery (small dice)
2 cups Onion (small dice)
2 tablespoons Garlic (minced)
1/2 teaspoon Cumin Powder
2 tablespoons Paprika
1/2 cup Vegetable Oil
1/2 cup Flour 2 Bay Leaves
1 teaspoon Worcestershire Sauce
3/4 cup Burgundy Wine
1 cup Tomato Paste
1 cup Tomatoes (diced)
5 Beef Base (bouillon cubes)
2 quarts Water
Salt, to taste
Black Pepper, to taste

In a pot add the vegetable oil and beef. Sauté until browned. Then add the diced carrots, celery, onion, and garlic. Cook until the vegetables are soft but firm. Add the flour, cumin powder, paprika, and tomato paste and on a low flame and let cook for approximately 15-20 minutes, stirring occasionally to prevent from sticking to the pot. Then add the burgundy wine, Worcestershire sauce, diced tomatoes, bay leaves, water and bouillon cubes. Bring to a boil, then reduce the flame to a simmer until the beef is tender. Adjust seasonings with salt and black pepper.

Does anyone have the recipe for the bannana cheesecake that Spoodles use to offer. It was to die for. Thanks!

The current chef and long term cast members do not recall serving this item and they don't have a recipe for it.


Mai Tai
Disney’s Polynesian Resort – ‘Ohana Restaurant

1 oz Myers Dark Rum
2 oz Orange juice
2 oz Pineapple juice
2 oz Sour Mix
Dash Lime juice
Dash Orgeat syrup

Combine all ingredients. Serve in a chilled glass with pick-lime/cherry.

 

[piratesmate]

Here are a few from Disneyland. I have more & will post them soon.

Apple Vichyssoise with Blue Cheese
Pacific Hotel's Pacific Coast Highway, Disneyland

1 Tbl butter
1/3 cup chopped sweet onion (such as Maui or Vidalia)
2 cups apples, peeled and diced (Fuji apples work best),
Plus 1 cup finely diced apple for garnish
1/3 cup sauvignon blanc wine
2 cups chicken stock
1 cup cream
2 – 4 oz crumbled blue cheese
Salt and pepper to taste

Melt the butter in a heavy saucepan. Sweat the onions over low heat until they are clear and soft but not brown. Add the diced apples and cook until they are soft. Add the wine and chicken stock, then the cream and bring to a simmer. Add the blue cheese to taste.

Check the seasoning, and add salt and pepper if desired.
Puree the soup in a blender and refrigerate overnight or until well chilled.

Serve chilled, top with a garnish of finely diced apples.

= = = = = = = = = = = = = =
Bengal BBQ Spicy Beef Skewers
Yield 2¾ cups
Portion Size: 6

1 cup Soy Sauce
1½ cups Water
1 Tbl Ground Black Pepper
3 Tbl Sesame Seed Oil
1 tsp Ground Red Pepper
½ tsp Cayenne Pepper
1 Tbl Granulated Garlic
3 Tbl Cornstarch
18 one-ounce pieces Sirloin Beef Chunks
6 Bamboo Skewers

Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.

<Source> MousePlanet

= = = = = = = = = = = = = =
Bengal BBQ Tahitian Sauce (Chicken Dip)
4 each Whole Cloves
1 Tbl Red Wine Vinegar
1 Cup Catsup
½ cup Crushed Pineapple
½ cup Pineapple Juice
½ cup Brown Sugar
½ cup Soy Sauce
¼ cup Orange Juice Conc.
3 Tbl water
Simmer cloves in vinegar for 5-10 minutes. Strain cloves and add other ingredients. Bring mixture to slow boil over medium heat.

= = = = = = = = = = = = = =
Blue Bayou Caramelized Pecan Salad Topping

16 oz. Pecans
6 oz. Butter
8 oz. Brown Sugar
0.05 oz. Cayenne Pepper

Roast pecans in a 350 degree preheated oven, for about 15 minutes or until roasted. Separately place skillet over stove and melt butter. Add brown sugar and cook until sugar is dissolved. Stir constantly to emulsify sugar and butter, add cayenne pepper and pecans. Coat them well. Place pecans on a cookie sheet and let cool.

<Source> MousePlanet

= = = = = = = = = = = = = =
Blue Bayou Chicken Florentine

4 chicken breast (with skin), 7 oz each
1 cup Florentine sauce (see below)
3 oz chopped fresh or frozen spinach
3 oz grated cheddar cheese
2 oz cooked and chopped bacon
seasoned salt to taste
2 Tbl melted butter

If fresh spinach is used, it must be blanched. Preheat oven to 375 degrees. In mixing, combine spinach, bacon and cheese; set aside. Open chicken breast and sprinkle with seasoned salt. Stuff with spinach mixture.
Fold and place seam side down in baking dish. Brush with melted butter and sprinkle outside with seasoned salt. Bake in preheated oven for 20 - 25 minutes. Top with Florentine sauce [below] and serve over rice.

Florentine Sauce
Yield: 2 cups

2 tsp unsalted butter
2 tsp flour
3 tsp unsalted butter (room temp)
1½ finely chopped onions
3 sliced medium mushrooms
2/3 cup white wine
¼ cup chicken broth
2 chicken bouillon cubes
1 cup heavy cream
1 Tbl diced pimentos
1 tsp chopped fresh parsley
1 tsp chopped fresh chives
¼ cup fresh lemon juice
salt and white pepper to taste

Blend together flour and 2 tsp of the butter; set aside. Sauté onions and mushrooms in 1 tsp. butter (do not allow onions to brown). Add white wine and reduce completely. Add remaining ingredients. Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved. Continue cooking at a simmer for 8 - 10 minutes.

= = = = = = = = = = = = = =
Blue Bayou Chocolate Mousse
Yield: 8 cups

12 oz bittersweet chocolate
4 oz unsalted butter
5 oz egg whites
2 oz sugar
3½ cups of heavy cream

In a double boiler combine chocolate and butter, stirring until melted. Whip cream and sugar until light and fluffy; set aside. Beat egg whites at high speed until soft peaks form.
Using a wire whisk combine egg whites with the melted chocolate and then with the whipped cream. Cover and refrigerate overnight.

= = = = = = = = = = = = = =
Blue Bayou Crab Cakes
Yield: 6 servings, 2 each
Preheat oven to 350 degrees

1 lb imitation crab, finely chopped
½ lb snow crab, finely chopped
3 large mushrooms, minced
2 Tbl chopped green onion
2 Tbl minced onion
1 tsp dried parsley
2 cloves minced garlic
1 large shallot peeled and minced
1 tsp chicken base
¼ tsp ground mustard
¼ tsp cayenne Pepper
¼ tsp white pepper
2 Tbl cooking sherry
¼ tsp thyme
1 Tbl Worcestershire sauce
1 cup heavy cream
½ cup bread crumbs
2 Egg yolks
2 Tbl Margarine or butter

Melt Margarine in pan, add Mushrooms, Garlic, Shallots onion and Green onions, Parsley and sauce until tender. Add all Crab meat and sauté over medium heat until hot, stirring constantly.
Add bread crumbs, mix well, and turn off heat. Place mixture on cookie sheet, cover and refrigerate until cool (approximately 1 hour).

Breading
3 Eggs
¼ cup flour
½ cup bread crumbs
1 cup salad oil

When cool, divide mixture into 12 equal pieces. Form so that they are round and approximately 1/2 inch thick. Whip eggs in bowl. Dust the cakes in flour, dip in eggs and then roll in bread crumbs.
Heat salad oil in skillet until hot. place crab cakes in pan and lightly brown on both sides. Remove from skillet and place in 9x13 baking dish.
Bake in pre-heated 350 degree oven for 10 minutes. Serve with Cajun pepper sauce and garnish with fresh chopped chives.

All indexes are updated through this post.

 

[greeneeyes]

Mmmmm....crab cakes & chocolate mousse.

 

[TheGoofyMama]

subscribe.......again

 

[softwind]

Thanks to everyone for sharing. I can't wait to try some of these

 

[TheGoofyMama]

Valencia orange sorbet


Orange sorbet instruction from Disney chef
Delight your friends this summer with this Valencia orange sorbet that can be made within minutes and is good at any time of the day. Disney Chef Gloria Tae shows how to make orange sorbet.

About the Valencia orange:
Used to be grown through out the county (including where Disney lies today). Has a thin skin that’s difficult to peel. It’s sweet, juicy and contains few seeds.

About Gloria Tae:
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.

Ingredients:

Juice from eight Valencia oranges (about two cups)
Juice from one lime
Sugar (quantity varies according to orange?s sweetness)
Salt (optional)
Instructions: 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.

- Maria Chercoles, intern with The Orange County Register

 

[TheGoofyMama]

Disney Chef Mike Hugo shows how to prepare lumpias
Food & Wine Festival 08



Add a little Asian flare to your kitchen with this traditional Filipino dish, which is the original recipe for the popular spring or egg roll.

Lumpias are good as a snack, an appetizer, or even as main dish if prepared with rice and other vegetables. See Disney Chef Mike Hugo prepare them during Disney’s Food and Wine Festival, running through May 5.

Be sure to read more in which you’ll see the full recipe.

Ingredients:

Two pounds of ground pork
Two pounds of ground beef (both meets can be replaced for turkey for a more lean dish)
Four ounces of chopped carrots
Four ounces of chopped onions
Four ounces of chopped celery
Two ounces of garlic
Two ounces of Parsley
Once ounce of sesame seeds
Two ounces of soy sauce
Two eggs
Salt (to personal taste)
Pepper
Canola Oil
Lumpia wraps (sold at Asian stores)
Optional:

Serve with sweet chili sauce or Dijon mustard sauce.
Instructions:

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.
-Maria Chercoles, intern at The Orange County Register

 

[TheGoofyMama]

Cooking with Mickey Around Our World 1986

Yakitori Sauce

Yakitori House, Japan Showcase, EPCOT Center

1/4 c sake wine
1 c mirin wine
1 c soy sauce
1 tbsp sugar
2 tbsp cornstarch
1/3 c water

Combine sake and mirin wine in a medium saucepan and bring to a boil. Add soy sauce and sugar. Let simmer, covered, for 30 minutes. Dissolve cornstarch in water and add to boiling mixture. Cook and stir until mixture boils and is thickened. Serve hot over baked, broiled or roasted chicken.







Cooking with Mickey Around Our World 1986

White Sauce
Walt Disney World

makes; 2 cups

2 tbsp butter
2 tbsp
flour
2 c milk, heated
1/2 tsp salt
white pepper to taste

Heat butter in a heavy saucepan. Add flour and stir over low heat for 8 to 10 minutes. Do not brown. Gradually add heated milk, beating with a whisk until sauce is thickened and smooth. Simmer for 5 minutes, stirring occasionally. Add salt and pepper to taste. Bring to a boil and strain.





Cooking with Mickey Around Our World 1986

Vanilla Sauce
Lake Buena Vista Club, Lake Buena Vista Communities

makes 3 1/2 cups

3 cups milk
1/2 c sugar
1/8 tsp yellow food coloring, if desired
3 tbsp cornstarch
4 tbsp water
1 1/2 tsp vanilla extract

Heat milk, sugar and food coloring to boiling point. Dissolve cornstarch in water and stir into hot liquid. Cook and stir until mixture boils and is thickened. Let cool and blend in vanilla. Serve with fruit, pudding or cake.

 

[slk537]

This recipe was given to us by a sous chef at the ESPN Club...very nice man!

Boo-Yeah Chili

1 T celery salt
1 T chili powder
1 T granulated garlic
1 T cumin
1 1/2 t onion powder
1 1/2 t ground black pepper
3/4 t salt
1/2 t cayenne pepper
2 oz cooking oil
3/4 pound yellow onions, diced
3 cloves garlic, minced
10 oz green bell pepper, diced
1 pound beef sirloin, cubed
1 1/2 pounds lean ground beef
14 oz. V-8 juice
20 oz canned diced tomatoes
6 oz canned crushed tomatoes

1. Mix all dry spices well
2. Place cubed sirloin into a mixing bowl; add dry spices and mix well
3. In a large saucepan, heat the cooking oil, add the diced onions sauteing until lightly browned; add the garlic, continue cooking for5 minutes
4. Add the ground beef, cook until meat is cooked through, then drain off the fat.
5. Return to medium heat; add the seasoned beef sirloin, peppers, celery, V-8 juice and tomato products.
6. Cook for approximately one hour or until the beef is tender.

 

[TheGoofyMama]

Walt Disney World Blue Cheese Dressing

reads as follows:

6 oz bleu cheese
4 cups mayonnaise
1 1/2 cups buttermilk
2 tsp apple cider vinegar
1 1/2 tsp salt
1 drop tabasco sauce
2 tsp lemon juice
1 tsp cracked black papper
1 cup sour cream

=====

From John Cordone, Walt Disney World, Food Division, Executive Chef


SOURCE:
http://images.google.com/imgres?img.../images?q=walt+disney+recipes&um=1&hl=en&sa=N




BETTER HOMES & GARDENS FEBRUARY 1934

Macaroni Mickey Mousse

Serves 6

1 cupful of macaroni broken in pieces
1 1/2 cupfuls of scalding milk
1 cupful of soft bread crumbs
1/4 cupful of melted butter
1 pimiento, minced
1 tablespoonful of chopped parsley
1 tablespoonful of chopped onion
1 1/2 cupfuls of grated cheese
1 teaspoonful of salt
1/8 teaspoonful pepper
Dash of paprika
3 eggs, beaten

Cook the macaroni in 1 quart of boiling salted water, drain, cover with cold water, and drain again. Pour the scalding milk over the bread crumbs, add the butter, pimiento, parsley, onion, grated cheese and seasonings. Then add the beaten eggs. Now turn the macaroni into a well greased loaf pan or casserole and pour the milk and cheese mixture over it. Bake about 50 minutes in a slow oven (325 degrees). The loaf is firm enough when done to hold it's shape when turned out on a platter.


NOTE: Mr. Disney often serves Macaroni Mickey Mousse to his friends who visit him at his Hollywood bungalow. He sometimes varies this recipe by having his cook substitute 2 tablespoonfuls of finely chopped celery for the 1 tablespoonful of chopped parsley, and add 2 strips of finely chopped cooked bacon.



http://bp3.blogger.com/_Sar8IPNlxOY/RtfC4w-3AcI/AAAAAAAABAY/u4Hy_QsmBvs/s1600-h/Walt_recipe.jpg

 

[piratesmate]

Portobello Mushrooms (Vegetarian)
Blue Bayou
This recipe was given out by Blue Bayou chefs.
Yield: 4

Portobello Marinade

8 ea. Portobello mushroom, medium size
1 qt. Water
4 ea. Chef Paul Prudhomme's blackened Redfish magic
2.5 fl. oz. Pickapappa sauce
2.5 fl. oz. Olive oil
¼ tsp. Jerk spices
Mix all ingredients well except the mushroom. Pour marinade over mushroom and let them rest over night in the refrigerator.

= = = = = = = = = = = = = = = =
Black Eye Peas Relish
Blue Bayou

15 oz. Black eye peas (already cooked)
1.5 ea. Tomato, diced (6x6) medium size
1 fl. oz. Balsamic vinegar
2 Tbl. Yellow pepper, diced med.
2 ea. Green onion, chopped
Place all ingredients in a medium size bowl, mix well. Let it rest for 3 hours.

= = = = = = = = = = = = = = = =
Roasted Garlic Mashed Potato
Blue Bayou

3.5 lb. Whole Peeled Potatoes, cut in ¼" slices
6.5 oz. Roasted Garlic
2.5 oz. Margarine
0.5 oz. Coarse Sea Salt
1 pinch White pepper
1.5 cup Water

Place Roasted garlic and sea salt in a mixer and beat on slow speed until garlic is like paste. Add steamed potatoes and keep beating until potatoes are just broken. Add remaining ingredients, increase speed until smooth. "DO NOT OVER WHIP".

Roasted Garlic

6 oz. Garlic
1 tsp. Thyme, dried
0.25 cup Olive Oil

Preheat the oven to 250 degrees F. Place oil, garlic and thyme in a bowl and mix to coat the garlic with the oil. Place the mix of garlic and oil on a sheet pan and spread evenly. Bake for 2 hours.

= = = = = = = = = = = = = = = =
Seafood Salad
Blue Bayou

6 oz. Lobster Tail, cooked, no shell
1 Tbl. Celery, finely diced
1 tsp. Green Onions, finely chopped
1 tsp. Lemon Juice
2 tsp. Mayonnaise
1 tsp. Dijon Mustard
Dash White Pepper
Dash Tabasco sauce
Salt To taste

Slice four thin (1/8") lobster medallions for garnish. Dice the rest
into ¼" cubes for use in salad mixture. Combine all ingredients and
store in refrigerator.

Garnish

Cucumber, thinly sliced (approx. 22 pieces)
½ small Smoked Salmon
2 slices Cooked shrimp, shell off
2 Cooked crab claws
2 Enoki mushrooms
12 pieces Diced Tomato
2 Tbl. Radish sprouts
1 dozen springs Edible flower
1 Whole dill
1 sprig

Place cucumber slices around inside of a 2-3" cookie cutter on plate.
Fill with lobster salad mixture. Remove cookie cutter. Lay lobster
medallions on top. Garnish mold with tomato, flower, and dill. Roll
salmon slice around six mushrooms and garnish one on each side. Lay
shrimp and crab claws on sides of plate, garnishing with radish
sprouts.

<Source> intercotwest

= = = = = = = = = = = = = = = =
Breakfast Potatoes
Carnation Main Street – Disneyland

3 C. red potatoes, cut in ¾" cubes
1/3 C. onions, diced
5 Tbl. green bell peppers, diced
4 Tbl. red bell peppers, diced
1 Tbl. butter
½ tsp. parsley flakes
2 tsp. garlic powder
½ tsp. seasoned salt
Black pepper to taste
Oil for frying

In a deep fryer or skillet with 1-2 inches of oil, fry potatoes until golden brown; drain and set aside. Sauté onions and bell peppers in butter. Mix in potatoes. Add parsley, garlic powder, seasoned salt and black pepper. Serves 4-6.

<Source> Disney Magazine, Spring 1994

= = = = = = = = = = = = = = = =
Chocolate Soufflé
Hook's Pointe restaurant, Disneyland.

8 Oz plus 1 Tbl. unsalted butter, softened
1/3 C. plus 2 Tbl. sugar
6 Oz good-quality semisweet chocolate chips (1 C. )
3 large eggs
3 large egg yolks
1 tsp. vanilla extract
1/3 C. all-purpose flour
¼ tsp. kosher salt
Pistachio ice cream (if desired)
1 Tbl. chopped pistachio nuts (for garnish)
Fresh mint leaves (for garnish)

Preheat the oven to 425 degrees F. Lightly grease and sugar six 4-ounce or five 5-ounce ramekins or soufflé cups using a total of 1 Tbl. of butter and 2 Tbl. of sugar.

Place the remaining butter and the chocolate chips in the top of a double boiler and heat over simmering water until melted. Stir chocolate and butter to combine, and then set aside to cool to room temperature.

In a large bowl of an electric mixer, beat the eggs, yolks and the remaining sugar on high until ribbons form between a spoon or spatula and the batter, about 5 minutes. Scrape the sides of the bowl. Add vanilla extract and beat on high for 30 seconds. Using a rubber spatula, fold in the chocolate mixture.

Divide the batter evenly into the prepared soufflé cups (should be full or nearly full). Place the cups on a baking sheet on the center rack of the preheated oven and bake for 14 to 15 minutes. Remove the ramekins from the oven and let the soufflés sit at room temperature in the cups for 3 to 4 minutes but no more (any longer and the strupy middle will become solid). Run a knife around the cup edges, invert soufflés onto dessert plates, add a scoop of ice cream and garnish with chopped nuts and mint leaves.
Serves 5 to 6.

= = = = = = = = = = = = = = = =
Cornbread
Big Thunder Ranch – Disneyland

½ c vegetable oil
1 c sugar
2 eggs
2½ c water
2½ c all- purpose flour
1 c pastry flour
½ c powdered milk
2 T baking powder
1 T salt
1 T vanilla
1 c yellow cornmeal

Preheat oven to 400 degrees F. Grease 9X13" baking pan. Set aside. In a large bowl blend together oil, sugar and eggs for two minutes. Add 2 cups of the water and mix until blended with sugar mixture. Add flours, powdered milk, baking powder, salt and vanilla. Mix ten minutes al low speed. Add remaining ½ cup water and cornmeal. Mix five minutes more. Pour into prepared pan. Bake 40 to 50 minutes or until golden brown and tester comes out clean. Serve with Honey Butter. Serves 12.

<Source> Disney News, Summer 1988

 

[piratesmate]

COUNT DOWN CHICKEN FUSILLI
Redd Rockett's Pizza Port – DL

5 oz. Alfredo sauce mix (dry mix, such as Knorr)
1 C. heavy cream
1 C. low fat milk
1 C. water
2 oz. grated Parmesan cheese
1 oz. sun-dried tomato crumbles (reconstituted)
3 oz. Pesto sauce (prepared sauce)
2 lb. dry fusilli pasta
1 lb. sliced smoked chicken breast

Prepare the Alfredo sauce, according to package directions, using the cream, milk and water in place of any liquid the mix calls for. Mix in pesto sauce.

Cook pasta until al dente. Drain well. Place in serving bowl, top with chicken, sauce, grated cheese and tomatoes. Mix and serve. Serves 4-6 people.

= = = = = = = = = = = = = = = =
Disneyland Fantasia Ice Cream
This recipe comes from the Cast Members who work on Main Street's Ice Cream store.
Ingredients
Burgundy cherries
Pistachio nuts
Banana-flavored ice cream
Directions
Combine cherries and pistachios with banana-flavored ice cream and mix together.

= = = = = = = = = = = = = = = =
Dungeness Crab Salad With Butternut Squash and Apple-Wood-Smoked Bacon
Chef Andrew Sutton, Napa Rose, Grand Californian
Yield: 6 servings

1 tsp canola or vegetable oil
1 c peeled, diced butternut squash
1 lb cooked Dungeness crab
1/3 c crumbled crisp-cooked bacon
1/3 c seeded, cored, diced red bell pepper
1/3 c diced apple
2 fresh jalapenos, seeded, veins removed, minced; see cook's notes
3 green onions, trimmed, thinly sliced, include about 1/3 dark green stalks
Zest (finely minced colored part of peel) of 1 orange
1 Tbl chopped cilantro
2 Tbl sour cream
3 Tbl mayonnaise

For serving: Toasted brioche, toasted Hawaiian bread or toasted pita bread, cut in triangles

Cook's notes: Use caution when working with fresh chilies. Wash hands and work surface thoroughly afterward; do NOT touch eyes or face.

Heat oil in small skillet on medium-high. Add squash and cook, stirring occasionally, until tender. Cool.

Combine all ingredients in large bowl; fold to combine. Cover and chill up to 2 hours. Taste and adjust seasoning if needed. Mound in center of 6 salad plates. Garnish with toast triangles. Serve.

<Source> Andrew Sutton, executive chef, Napa Rose restaurant, Anaheim

= = = = = = = = = = = = = = = =
Eggplant Florentine with Forest Mushrooms
Café Villa Verde - Disneyland Hotel

4 pkg. fresh spinach, stems removed and chopped (or 1 to 1½ C. frozen)
1 C. ricotta cheese
2 Tbl. garlic, minced
¼ C. pine nuts, chopped
2 Tbl. clarified butter
1 eggplant
Flour
Marinara Sauce
Pesto Sauce
2 to 3 forest mushrooms per serving (2 rolls)
1 oz. Mozzarella cheese, grated per serving (2 rolls)

In a heated skillet, brown the garlic in butter and sauté spinach. Allow to cool. Mix in ricotta cheese. Set aside.

Peel the eggplant racetrack style: Peel lengthwise 1" then leave unpeeled 1" and so on until completed around entire eggplant. Slice into ¼" thick slices. Dredge in flour and sauté quickly for 15 seconds on each side to produce a pliable leaf.

Place some spinach filling on each eggplant leaf and roll into a cannoli shape. Place rolls in a lightly oiled baking pan. Top the rolls with marinara sauce and mozzarella cheese. Bake in a 350 degree oven just until browned.

Serve 2 rolls with 1 oz. basil pesto sauce and Forest mushrooms on the side.

Marinara Sauce

1 to 1½ C. diced tomatoes
4 C. tomato sauce
¾ C. onion, finely chopped
2 Tbl. garlic, finely chopped
2 Tbl. olive oil
pinch of each: oregano, thyme, basil, sugar
salt and pepper to taste

Sauté onion and garlic in olive oil until lightly brown. Add tomato sauce and diced tomatoes. Simmer for 15 minutes, stirring often. Add remaining ingredients and continue simmering for 15 minutes. Adjust seasonings to taste.

Pesto Sauce

4 C. fresh basil leaves, stems removed and coarsely chopped, lightly packed
OR
2 C. fresh, flat leaf Italian parsley, coarsely chopped PLUS 2 Tbl. dried basil leaves
1 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic, chopped
¼ C. pine nuts or walnuts, finely chopped
2 C. olive oil
1 C. freshly grated Romano or Parmesan cheese

Combine the basil or parsley/dried basil, salt, pepper, garlic, nuts and 1 C. olive oil in a blender jar. Blend them at high speed until ingredients are smooth, stopping the blender every 5-6 seconds to push herbs down with a rubber spatula. Sauce should be thin enough to run off the spatula easily. If it seems to thick, add in extra oil until the consistency is proper. Transfer the sauce to a bowl and add in the grated cheese.

= = = = = = = = = = = = = = = =
Goofy's Hot Chocolate Cake
Goofy's Kitchen, Disneyland

Cake

Bake or purchase an angel food cake.
Cut the cake into 1½ inch cubes.

Hot Chocolate Sauce

¼ cup of heavy cream.
2 lbs of dark chocolate ( chocolate chips can be used)
Heat the cream in a sauce pan. Add chocolate and stir until completely melted and smooth.

To assemble individual servings

Place 6 cubes in a serving dish and pour desired amount of hot chocolate sauce over the cake.

Topping
Top with white chocolate shavings or your favorite topping of cherry filling, raspberry filling or your favorite vanilla ice cream and don't forget the whipped cream!

Indexes complete through this post.

 

[Tatania]

This recipe was given to us by a sous chef at the ESPN Club...very nice man!

Boo-Yeah Chili

Thanks so much for posting this. My son is a huge chili fan and I'll definately give this one a try when the weather cools down.


Made this last night and it's a very good dinner salad. I cut back on the oil in the dressing as it's a horrifyingly high number of calories otherwise. I think I used about 2/3 of a cup - just enough so it would emulsify.

Steakhouse Salad
Concourse Steakhouse, Disney's Contemporary Resort (from the Delicious Disney cookbook)
Serves 4

1 pound beef tenderloin tips, diced into ¼ inch cubes
1 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons minced garlic
2 teaspoon salt
1/4 cup vinegar
1 1/2 cups plus 2 tablespoons olive oil, divided
1 1/2 tablespoons dry mustard
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons white balsamic vinegar
4 cups chopped Bibb lettuce
1/2 cup diced tomatoes
1/4 cup thinly sliced red onion
1/2 cup crumbled goat cheese
2 tablespoons chopped chives
4 tortillas, grilled and quartered

1. In a large bowl, mix the beef tips with pepper, oregano, garlic, salt, vinegar, and 1/2 cup olive oil. Marinate at least two hours.
2. In a small bowl, whisk together dry mustard, sugar, salt, pepper, and vinegar; drizzle in 1 cup of olive oil, continuing to whisk. Set aside.
3. In a skillet over medium-high heat, sauté beef tips and remaining 2 tablespoons of olive oil until desired degree of doneness. Remove from stove and keep warm.
4. In a salad bowl, mix lettuce, tomatoes, onion, and beef. Garnish with goat cheese and chives, and serve with tortillas.

 

[piratesmate]

This was posted in a separate thread. I'm just copying it over here so they're all in one place.

It sounds wonderful - does anyone have it? (I hope, I hope!)

I just got back from a short trip to Disneyland and I'm still thinking about the wonderful salad with blackberry balsamic dressing I had at Goofy's Kitchen. Does anyone have the recipe for this dressing? Also, I'm going back to work in August and I'm wondering if there are any Disney cookbooks with good slow cooker recipes my family would enjoy. With four children ages 6 - 15 it's hard to please everyone.

 

[The1MamaBuch]

Okay guys, I've scoured the Internet looking for recipes from Universal, Islands, and Citywalk for the recipe database I'm putting together for my husband, and cannot find any. Any clues as to where I can look?

 

[desparatelydisney]

Looking for the recipe for the vegetarian lasagna from Chefs de France. It was very unusual and quite good. It is listed on the menu as follows...

Lasagnes de legumes du soleil a l'huile d'olive au thym - zucchini, eggplant, bell peppers, onions and tomato baked into thin layers of pasta

Thanks

 

[Tatania]

Okay guys, I've scoured the Internet looking for recipes from Universal, Islands, and Citywalk for the recipe database I'm putting together for my husband, and cannot find any. Any clues as to where I can look?

I've seen recipes here and there for Universal but nowhere near the amount there is for Disney. Have you tried the Universal theme parks websites?

A few to get you started are at the bottom of the recipe page at wdwluxuryguide.com and the Orlando Sentinel has printed a few. This search engine is not great but a quick search turned up these:

 

[Tatania]

I was going to post reviews of 2 appetizers I made for a “potluck” birthday party in the "review" thread but I don’t see the recipes in our index. I guess I’ll review them here and post the recipes. There are pictures of the dishes as served in the Disney restaurants and a picture of my dish.

Napa Rose Grilled Figs

My Grilled Figs


Grilled Prosciutto Figs Stuffed with Cambozola Cheese
Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton, Executive Chef
Serves 8-10 people (as an hors d–oeuvre)

12 Large Turkey, black Mission or green Kadota figs
4-6 ounces Cambozola cheese or a mild bleu cheese
3 tablespoons balsamic vinegar
1 teaspoon sugar
12 thin slices of prosciutto

Gently wash figs in a bowl of cold water by dipping. Remove stems with a paring knife and cut figs in half. Toss figs with sugar and balsamic vinegar in bowl and allow them to marinate for 20-30 minutes. Place figs ‘cut side’ up and fill with a small cube of the Cambozola cheese (approximately 1 teaspoon of cheese). Cut sliced prosciutto in half lengthwise, making ribbons. Wrap each fig with one ribbon of prosciutto and place on a tray. Store them in a refrigerator until ready to serve; this may be done early in the day, well before guests or family arrive.

To serve: Place figs on a hot grill. Cook for 1 minute on the cut side. Flip figs and continue cooking them on the skin side for an additional 5 minutes. Serve hot with a glass of sauvignon blanc wine. The figs may also be baked in the oven for 7-10 minutes at 350 degrees.

Chef's note: This is a yummy light hors d–oeuvre, appetizer or addition to a salad. They are so easy to make and travel well, which makes them just perfect for picnics, parties or tailgating.
Cambozola is a blue vein brie cheese. The flavor is just wonderful but the bleu-cheese flavor is very mild, making the cheese a crowd pleaser.

My Review – The most popular appetizer at the birthday party. 100% rave reviews. For some reason I couldn't find figs anywhere (and I looked everywhere for two days). I had to use mainly small, in some cases unripe figs and dug out a little hole to get the cheese in them. I wrapped them in the prosciutto which had been cut in half lengthwise ( but hardly made “ribbons” as the recipe suggests) and then tied it like a little parcel with fresh chives. They were grilled on the BBQ and left on for about 10 minutes until the prosciutto was well cooked.

Photo from Artist's Point

Grilled Rosemary-Skewered Figs with Prosciutto
from Artist Point, Wilderness Lodge
Serves: 8

6 ripe (fresh) figs
8 sturdy 6-inch-long rosemary sprigs
6 slices prosciutto

Wash the figs thoroughly. If you are using green Calimyrna figs (from California) or Turkish figs, cut each one into quarters; if you are using smaller Black Mission figs, cut each one in half.
Slice a piece of prosciutto the long way to about the same width as the halved or quartered fig and roll the fig in it. Continue with the remaining figs. Strip the leaves from each sprig of rosemary, leaving an inch of green at one end. Slide 3 prosciutto-wrapped figs onto each rosemary skewer and grill until the prosciutto is crispy. Serve immediately. This is a filling appetizer and 1 skewer per guest should be plenty.

My Review: I marinated the figs as in the Napa Rose, then wrapped them in the prosciutto before grilling them on some fairly thick rosemary stems. It’s probably better not to grill these on a barbecue (rather use an indoor grill) as the rosemary leaves get very dry and fall off. This is also very good recipe but the figs stuffed with blue cheese is better.

Pap Squares with Tomato Chutney
Epcot Food and Wine Festival, Africa

Paps Square:
2 qts. boiling water
2 1/2 C. white corn flour
salt and pepper to taste

In a small pot, heat water until boiling. Add corn flour and salt to taste. Stir and cook thoroughly. Place the cooked pap on half sheet pan and let cool until it gets hard, in refrigerator. Cut into squares for serving. Can be served with chutney or any choice of sauce.
Note: This is a basic staple of African meals but can be used as an appetizer.

Tomato Chutney
1 1/2 C. sugar
1/2 C. cool water
1 C. malt vinegar
1 qt. tomatoes, peeled and diced
1 1/2 T. Jalapeno, seeded and minced
2 T. fresh minced ginger
1 T. coriander, toast and grind seeds
1 t. cardamom powder
1/2 t. red chili flakes

In a non-reactive saucepan, combine sugar and water. Bring to a boil over high heat. Do not stir or move in any way. Cook until amber colored. Remove from heat and add malt vinegar. Beware of steam.

Add all other ingredients except the tomatoes, stir and bring to a simmer. Allow liquid to reduce and thicken to a syrup consistency. Add the tomatoes and let simmer for 5 minutes, stir well. Remove from heat and cool in refrigerator. Do not over cook the tomatoes.

My Review – See Pap Squares (Boma) for comments on making Pap.
Tomato Chutney - This is an unusual way of making tomato chutney because other recipes have you salting the tomatoes the night before to draw all the water out, then frying the tomatoes with onions, then boiling till thick in vinegar/sugar etc. Even after seeding the tomatoes and squeezing out most of the liquid, the chutney turned very liquid after I added the tomatoes to the syrup. It stayed liquid after being chilled. I reboiled it for another hour till it had a nice thick consistency. I served it over fried polenta rounds (see disaster when making Pap) and it was very good.


Pap Squares
from Boma, Animal Kingdom Lodge
Yield: 4 servings
2 cups Water, boiling hot
1 cup White corn flour (maize meal)
2 t. Butter
To taste Salt and pepper

In a pot heat ¾ of the water. Make a slurry with the corn flour and the rest of the water. Temper the slurry mixture with the boiling water and return everything to the stove. Add the butter and the seasonings. Check flavors and adjust if needed. Pour onto paper lined sheet trays and chill.
Cut into squares. Top with chutney.

My Review – I was hoping to have a firm polenta type square that people could pick up and top with the tomato chutney as an appetizer. The first problem was, I couldn’t find white corn flour anywhere, so instead used a yellow corn flour. First I tried the Boma method and when the slurry was returned to the boiling water it went completely lumpy. That mix ended up in the toilet so I tried the Epcot method. This also ended up lumpy and needed to go in the blender to get smooth. After boiling for approximately 30 minutes it didn’t seem to get any thicker so I poured it into the pan. When chilled, it was the consistency of a pudding and could never have been used as a finger food – even after frying it with the polenta circles that I had to run out and buy as a substitute. I probably should've let it boil much longer - but I don't think this would ever make firm polenta-like squares. This is like the Zimbabwean Sadza (which is like a big dumpling or mashed potatoes) and the method described above is the same one used to make Sadza. By way of comparison:

Sadza, Isitshwala or Pap Ingredients
To make traditional Zimbabwean Sadza (Pap) you will need:
2 - 4 cups white mielie meal / cornmeal / maize meal.
water

To make the Sadza:
First boil about 4 cups of the water in a pot.
Set aside about 1/4 of your mielie meal and mix the rest with about 3 or 4 cups of water to make a thick paste - make sure you have a strong arm and wooden spoon!
Then slowly add this paste to the boiling water, stirring all the time, this will prevent lumps from forming and bring to the boil again, dont talk too much with your friends around the braai or it will stick and burn the bottom of the pot (at least 25 min.) Keep cooking and stiring for a few more minutes.
Then slowly add the remaining mielie meal to the pot. The sadza should be very thick and smooth, it should then begin to pull away from the sides of the pot and form a large ball. Cook for a few minutes more.
Thats it, then transfer it to a bowl and serve your sadza (or pap) with relish (like Chakalaka) or meat (nyama).