Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.
Sounds delicious - we'll look for it on the buffet when we go and see if we can get the recipe!
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I Have made up a list of the REQUESTED RECIPES. If you have any of these recipes , please do share! Yet please do not reply to this post! Instead, go to the corresponding post number to reply. Thanks!
Table Service Dining Spots
1317 & 1404: Cupcakes (Main Street & Resorts)
1900 PARK FARE
68 & 161: Mac & Cheese
1413: Chorizo Stuffed Roast Pork
756: Antipasto Platter
342: House Salad Dressing
BIG RIVER GRILLE
384: Beer Cheese Soup
95: Three Cheese Hash Brown Potatoes
931: Coconut Pudding? Mousse?
1218: Fried Oreos
1016: Butternut Squash Ravioli
CAPE MAY CAFE
628: Corn Chowder
629: Penne Pasta with Chicken & Black Olives
CHEFS de FRANCE
914: Gratin de Macaroni
CINDERELLAS ROYAL TABLE
124: Pretzel Bread
393: Roasted Shallot Vinaigrette (BLT Salad)
782: Crab Cakes
879: Tomato & Mozzarella Salad
7: Key Lime Dressing (House Dressing)
1262: Baileys & Jack Daniels Mousse
4: Mediterranean Pasta Salad
177: Key Lime Pie
597: Vegetable Frittata
589: Cucumber Salad
HOLLYWOOD & VINE
932: Seafood Pasta Dish
154: Short Ribs
566: Roasted Golden Chanterelle Soup
1229: Oak Grilled Filet
728: Tuna Oscar
937: Crab Cakes
187: Steak & Noodle Stirfry
621: Sweet Potato Puree
LIBERTY TREE TAVERN
45, 991 & 1010: Grilled/Griddled Pound Cake
355: The Sandwich From Around The World
557: Ooey Gooey Toffee Cake
1179: Green Beans
236: Scalloped Potatoes
488: Spicy Sweet & Sour Peel & Eat Shrimp
355: Carribean Barbeque Grouper
1022: Pina Colada Bread
1070: Shrimp & Artichoke Dip
1032: Scallop Forest
ROSE & CROWN
632: Smoked Salmon Appetizer
923: Breakfast Bread Pudding?
TONY'S TOWN SQUARE
202: Pumpkin Soup
WHISPERING CANYON CAFE
825: Western Chicken Pasta
1423: Seafood Salad
Counter Service Dining Spots
370: Spicy Relish
FOUNTAIN VIEW BAKERY
205: Breakfast Pocket
MAIN STREET BAKERY
49: Citrus Layer Cake
30 & 68: Pizza
1382: Breakfast Potatoes
188: Asian Chicken Salad
644: Bean, Carrot & Mushroom Dish
166: Crispy Sukiyaki Beef Roll
Still looking for the mussel appetizer from Le Cellier as well.
Oh my gosh, how could I forget that one?! That is the one recipe I want more than any other. Thanks, lizzyb!
No problem. I sure hope we can get that one.
Also still looking for the sauce that goes over the peanut rice, wish I knew the name of it. Oh, yeah, at Boma
Sorry I missed this request when posting the Requested Recipes! I just added it to "the list."
I'm still hoping for the short rib recipe from Jiko if anyone has it (post # 154).
Does anyone have the recipe for Chiles en Nogada from the San Angel Inn? Is there an e-mail that I can write to Disney to ask for it?
Found this recipe today and it sounds super easy.
Biergarten Restaurant at Epcot's Germany Pavilion
1 package active dry yeast
1 1/2 cups warm water (105 F-115 F)
1 teaspoon salt
1 teaspoon sugar
4 cups all-purpose flour
2 tablespoons water
Prepared mustard (optional)
1. Stir and dissolve yeast in warm water in a large mixing bowl. Stir in salt, sugar, and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes.
2. Cut dough into 3-ounce pieces and roll into a ball. Allow to rest for about 10 minutes. Roll out dough into strings and then twist dough pieces in the middle. Pick up dough string with two hands, each hand holding one end. Attach the ends to the dough in a pretzel shape. Place pretzel on baking sheet and allow to proof until pretzel string thickness is about double as thick (place in a warm spot with a damp towel on top).
3. Whisk the eggs with water. Brush egg wash on top of pretzels after they proof. Sprinkle with coarse salt. Put on to baking sheets and bake at 400 F for 10-12 minutes, until golden brown. Dip in prepared mustard if desired.
Found a lot of dfferent reipes here.
Wow, just found this link, and am sooo excited. I'm at work now, but can't wait to go home and print off all this great recipes, Thanks.
The e-mail for Guest Relations at Disney is:
firstname.lastname@example.org in case anyone wants to try a direct request to the restaurants.
Of the 5 requests I've made, I was given the recipes for 2, was told that 1 wasn't available, and was ignored for the other two.
They're probably getting tired of seeing requests come for me :
I made the fett. alfredo and it was great. It did seem a bit dy, but I also added extra cheese ( I'm a huge cheese fanatic), so I did add a splash of Half & half (or milk) and it was turned out awesome. PS. I also added a few extra seasonings casue I love to play with my spice rack and pretend I'm a real chef. lol
I would love to have the recipe for:
The Lemon Citron Slush at the booth in France
The Almond Cheesecake from Narcosee's and
The scallop potatos from Narcosee's ( the ones they serve with the surf and turf)
I apologize for missing your request! I just added it to the list.
One of our DisBoard members has just returned from the Food and Wine Festival and has taken the time to scan the recipe cards that were handed out at "The Chuckwagon" hosted by the State of Oklahoma, Epcot Food and Wine Festival 2007. I then transcribe them to post here.
She also scanned the index of the 2007 Food and Wine Festival recipe book and has offered to scan the new recipes from that (a quick look at the list shows some repeats from previous years). I'll go over the index and make a list of the new ones that sound interesting. I want to send her a huge thanks for offering to do all of this but I'm not sure of the DisBoard name and don't want to post the real one - but I'm sure she'll see this shout out here.
These recipes sound like they needed genuine campfire to make them!
from The Chuckwagon hosted by the State of Oklahoma, Epcot Food and Wine Festival 2007
Equipment: 16 " Dutch oven
For the starter, make night before baking the biscuits
1 package yeast
4 cups warm water
1/3 cup sugar
4 cups flour
1 potato, raw, peeled and quartered
Dissolve yeast in warm water. Stir. Add sugar and stir well. Let sugar dissolve. While stirring, add 4 cups of flour in small amounts until well combined. Peel, wash and cut raw potato into 4 pieces.
4 cups a starter (recipe above)
1/3 cup sugar
2 teaspoons salt
3 teaspoons heaping baking powder
3/4 cup oil
Small amount yeast
3 - 4 cups flour
Sprinkle a little yeast in the starter and mix together. Stirring after you add each item, add the sugar then the salt, the baking powder and oil. Gradually add the flour, stirring until a ball of dough forms.
Place dough on a floured table and sprinkle flour on top. With your hand, flatten out the dough. Cut the dough into 2 inch rounds with a biscuit cutter.
Add a little oil to the bottom of the Dutch oven. Place biscuits in oven and lightly coat with melted butter. Let rise until wrinkles in dough are gone.
Place often over the hot coals and cover with the lid. Cook until golden brown.
Baking Powder Biscuits
Equipment: 16 " Dutch oven
6 cups flour
3 tablespoons baking powder
1 1/2 teaspoons kosher salt
1 cup plus 2 tablespoons shortening
2 1/4 cups milk
Mix flour, baking powder and salt. Cut shortening in - stir in milk until dough forms a ball. Flatten out with hands. Cut with 2 inch biscuit cutter. Lightly oil bottom of Dutch oven. Place biscuits in oven. Set oven on hot coals and cover with lid. Cook until golden brown.
Equipment: 14" Dutch oven
For the crust
3 cups flour
1 teaspoon salt
1 cup butter-flavored Crisco
1 egg and water to make 3/4 cup
For the filling
1 gallon sliced peaches less 2 cups juice
2 1/2 cups sugar
2 teaspoons almond
1/4 teaspoon cinnamon
Dash of salt
1/3 cup margarine or shortening
8 tablespoons cornstarch
For the crust, combine flour and salt together. Mix in Crisco until well combined. Add egg mixture and stir thoroughly. Roll out dough and set aside.
For the filling, makes the peaches, sugar, almonds, cinnamon, and salt together. Cook and thicken the mixture with cornstarch and water over fire until well combined. Grease a 14" Dutch oven with the margarine and add the peach mixture. Top with the crust dough - place oven on hot coals and cover with lid until crust is golden brown.
Quick Peach Cobbler
Equipment: 16" Dutch oven
3/4 cup margarine or shortening
3 3/4 cups sugar
3 cups flour
1/2 teaspoon cinnamon
6 teaspoons baking powder
3 dashes salt
3 cups milk
3 teaspoons almond extract
1 1/2 gallon sliced peaches less 3 cups juice
Melt margarine in Dutch oven. In a mixing bowl, combine sugar, cinnamon, baking powder, salt, milk and extract. Add the flour in small amounts stirring well. Pour batter into margarine in the Dutch oven. Pour in peaches last. Don't stir. Bake 25 to 30 minutes with slow coals under oven and hot coals on lid until done (crust should be golden brown).
No problem! I appreciate you doing this! Thanks!
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