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

  1. tinknme

    tinknme <font color=green>I happened to be posting on the

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    We had breakfast in August at Tusker House & I fell in love with the Orange Bread! I did not even think to ask for the recipe, I would love to have this if anyone has it to share. Thanks!
     
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  3. piratesmate

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

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    OMG! That sounds incredible!! I'd love to see this one too. I'm going to add it to my next email to them asking for recipes. ;)
     
  4. tinknme

    tinknme <font color=green>I happened to be posting on the

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    That would be awesome, thanks!
     
  5. ecuagoddess

    ecuagoddess Mouseketeer

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    Thanks for posting that Tatania! I just received that exact response from AKL yesterday. Bummer.
    Still waiting on the Pan-Seared Tilapia from Coral Reef, Epcot. Hopefully they come through.
     
  6. slk537

    slk537 <font color=red>Sigh...other than WDW, if I could

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    2,662
    Morning!

    DH's birthday is this coming week and his favorite dessert ever is the Oreo Bon Bon from Cape May Cafe. I don't want to putz around with making individual bon bons, but instead thought I would take the mousse mixture from the recipe on allears, pour it in an Oreo pie crust and then top it with crushed Oreos and whipped cream.

    Anyone ever made this recipe? Any advice or suggestions?
     
  7. Nikfour

    Nikfour Nikki Who Loves Mickey!

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    Jul 13, 2008
    Messages:
    57
    Hi!
    I have searched all over for the recipe for the WCC meatloaf. My husband loved it and it is his favorite food. If you happen to have it, please share!

    Thank You!

    This board is awesome!


    Nikki
     
  8. saradela

    saradela DIS Veteran

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    :wizard:

    Thanks all of you for the wonderful recipes. I have a question,
    anybody....please the recipe for the sweet cheese Pretzel from MK ,the one who has the cheese inside....
    Saradela
     
  9. piratesmate

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

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    Here are the last few recipes from the Contemporary that I have.

    POPPY SEED ANGEL FOOD CAKE
    Chef Pleau of California Grill

    2½ c cake flour
    1½ tsp. salt
    2 tsp cream of tartar
    1 Tbl cornstarch
    11 egg whites
    2 c sugar
    2 c confectioners' sugar
    1 Tbl vanilla extract
    Zest of 1 lemon
    ½ c poppy seeds

    Sift together flour, salt, cream of tartar and cornstarch and set aside. Beat egg whites at high speed. When they begin to thicken, slowly add sugars and whip to medium stiffness. Add vanilla extract. Stir lemon zest and poppy seeds into dry mixture, then gradually fold into meringue. Pour into two ungreased loaf or tube pans. Bake at 325 degrees for about 50 minutes. (A toothpick should come out dry, with a few crumbs.)
    Remove the cakes from the oven and let them cool upside-down on a rack. Serve with a sauce made from seasonal fruits. Pleau likes strawberry-rhubarb, which he makes with strawberries, rhubarb, sugar and a little water. While the sauce is cooking, he samples it—adding more fruit if it tastes too sweet, more sugar if seems too tart.

    = = = = = = = = = = = = =
    ROASTED LEG OF LAMB WITH GOLDEN RAISIN AU JUS
    TOP OF THE WORLD

    1 leg of lamb
    20 garlic cloves
    8 sprigs rosemary
    2 oz kosher salt
    1 oz coarse black pepper
    2 carrots, chopped
    1 onion, chopped
    ½ stalk celery, chopped
    1 c vegetable oil
    1 gal water
    1 c white wine
    4 bay leaves
    2 c golden raisins

    Season leg with salt, pepper and rosemary. Place 10 cloves of garlic inside the leg in different areas using a sharp knife to make small slices in meat. Tie with butcher string.
    Take a roasting pan and make it extremely hot to sear the leg. Place oil in pan and then add leg, searing until golden brown on all sides, then remove.
    Sauté remaining garlic and vegetables, then deglaze pan the pan with the white wine. Reduce by half and add water and place lamb on top of vegetables. Roast at 325ºF for 1 ½ to 2 hours or until internal temperature reaches 110ºF for a medium rare leg of lamb.
    Strain au jus, skim off fat and add raisins. Season with salt and pepper to taste.

    = = = = = = = = = = = = =
    Rose Petal Salad
    Top of the World and Gulf Coast Room Contemporary Resort
    Yield: 6 servings

    3 heads Bibb lettuce
    3 pink sweetheart roses
    2-3 fresh tangerines depending on size
    6 sprigs watercress
    6 tangerine blossoms if available

    Fill sink or large dishpan with cold water. Submerge lettuce in water, dipping head up and down in water.
    Remove and let drain upside down on towel for a few minutes. Cut out core and set aside.
    Place roses in water dip up and down, drain and cut off stem end. Set aside.
    Peel tangerines and cut in sixths crosswise.
    Remove seeds and set aside.
    To serve cut lettuce heads in half and place on chilled salad plates. Place tangerine slices on the side of lettuce and sprinkle with rose petals. Garnish with watercress and tangerine blossoms.
    Chill until serving time. Serve with the dressing of your choice.

    <Source> Cooking with Mickey around Our World 1986

    = = = = = = = = = = = = =
    TOP OF THE WORLD PANCAKE MIX
    Top of the World, Contemporary Resort

    1 egg
    4 Tbl oil
    1/3 c milk
    1/3 c water
    2 tsp vanilla extract
    2 c buttermilk pancake mix
    4 Tbl sugar
    1 tsp baking powder

    With a whisk, mix egg, oil, milk, water and vanilla in a bowl. In another bowl blend pancake mix, sugar and baking powder. Gradually add dry ingredients to liquid mixture, mixing well with a whisk.
    Cook pancakes on a slightly greased griddle over medium heat using about ¼ cup batter for each pancake. When top of pancake is dry, turn and cook 2 minutes longer. For thinner pancakes, increase water to 2/3 cups.
    <Source> Cooking with Mickey around Our World 1986

    Index updated through this post.
     
  10. hepkat17

    hepkat17 Earning My Ears

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    I have the original bulk recipe from them, they use for the buffet, I was going to do one of these 2 posted because they are smaller. But I noticed this one is missing ingredients, the milk. Not sure if it can be edited, but this won't work without the milk.
     
  11. hepkat17

    hepkat17 Earning My Ears

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    This is the BIG BULK sauce, both recipes listed on page 12 or 13 for the banana bread pudding were cut in 1/2. This should be 1/2 the amounts. The 2nd recipe is correct for the sauce, but the first 1 is correct for the bread pudding. If you do the sauce for this one, you'll have way way way too much.
     
  12. greeneeyes

    greeneeyes Mouseketeer

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    Milk plus heavy cream? 5 eggs plus 1 1/2 cups of heavy cream should make enough custard for this dish.
     
  13. butiflfeet

    butiflfeet DIS Veteran

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    This thread has been so helpful! I appreciate all of you who have taken the time to post these wonderful recipes :flower3:
     
  14. hepkat17

    hepkat17 Earning My Ears

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    It's bout 2 cups of milk and 2 cups of heavy cream. Even the recipe says to combine milk, but didn't list the amount. The one above it is correct.

    Just 1 and 1/2 cups of cream, it would be very very dry. I made it last night with 2 cups of each and it came out perfect.
     
  15. YouJustBideYourTime!

    YouJustBideYourTime! Back in my Laughing Place

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    WOW this is AWESOME! I keep finding new areas on the Dis that amaze me:goodvibes I can't wait til we are together again and i can cook these for my fiance!
     
  16. piratesmate

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

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    I found this one in our Creative Community "Living Room" & wanted to make sure you all saw it! It's from Cantina de San Angel in Mexico at Epcot.

     
  17. ecuagoddess

    ecuagoddess Mouseketeer

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    Got a response from Coral Reef on the Pan-Seared Tilapia! Happy to share below:


    Pan-Seared Tilapia with White Bean Salad in a Tomato Vinaigrette
    Served at the Coral Reef Restaurant, Epcot
    Serves 4

    Ingredients
    4 fish fillets of tilapia
    Herb salt
    Olive oil


    1 cup roasted fennel
    1 cup roasted sweet onions
    1 cup roasted French beans
    1 cup cannelloni beans
    20 each cherry tomatoes
    Lemon butter
    4 each Parmesan lavosh (French bread with parmesan cheese melted on it)
    1 cup tomato vinaigrette (your favorite brand)

    Method of Preparation
    1. Season fish with herb salt and olive oil. In a skillet, sear the fish on one side until golden and then fillip on the other side and finish cooking.
    2. Toss fennel, onions, French beans, cannelloni beans and greens in the tomato vinaigrette.
    3. Assemble salad on the plate, place cherry tomatoes around the salad and drizzle tomato vinaigrette around.
    4. Please fish on top of the salad, brush the fish with lemon butter and garnish with the parmesan lavosh.
     
  18. saradela

    saradela DIS Veteran

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    Oh well!!!!
    I recived a response fron Disney about the recipe I requested of the sweet cream cheese pretzels served at the carts in the MAGIC KINGDOM , and they told me that they buy them from this people...::sad2:
    http://www.jjsnackfoodservice.com/
     
  19. greeneeyes

    greeneeyes Mouseketeer

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    Then check out your local supermarket. I've seen many of the products listed in SuperWalmart and a few of the other stores I frequent.
     
  20. saradela

    saradela DIS Veteran

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    definitely I will!!!
    Thanks:lovestruc
     
  21. rottiemom

    rottiemom DIS Veteran

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    We were just at Raglan Road on Sunday and I had the Salmon of Knowledge (broiled salmon wrapped in smoked salmon). It was absolutely amazing! I didn't see the recipe listed here (and of course didn't think to ask for the recipe while at the restaurant because I figured I could find it on the Dis) so I've emailed & asked for it. Of course I'll post it but if anyone happens to have it already could you let me know? I'm dying to make it for dinner.
     

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