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

  1. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thank you, Tatania! And A Big Thank You to the fellow Diser who brought these great recipes (post 239) back to us! :goodvibes
     
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  3. goofygirlz

    goofygirlz Earning My Ears

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    Here's one that I plan on trying

    Vanilla Bread Pudding (Garden Grill)

    Ingredients
    Yield: 6-8 servings

    Ingredients

    1/2 loaf Texas toast
    2 cups heavy cream
    1 cup brown sugar
    1 tablespoon cinnamon
    8 eggs
    1 tablespoon vanilla extract

    Instructions
    Preparation
    1. Place all ingredients in a large mixing bowl.
    2. Let set 5 minutes until ingredients are soft.
    3. Mix all ingredients until if makes a batter
    4. In a 13" x 9" pan, line with parchment paper and spray with non-stick spray.
    5. Cover and cook at 275 degrees for 1 hour and 20 minutes.
    6. Uncover and cool to room temperature
    7. Flip out the pan and cut into squares.
    8. Top with Bailey's hard cream sauce.

    Bailey's Hard Cream Sauce

    Ingredients

    2 cups butter
    1 cup powdered sugar
    2 tablespoons vanilla extract
    4 tablespoons Bailey's

    Preparation

    1. In a mixing bowl, add butter and mix until smooth.
    2. Add sugar and vanilla and mixing well.
    3. Add Bailey's a little at a time until blended well.
    4. Store in refrigerator in a sealed container.
     
  4. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thank you, goofygirlz! :thumbsup2
     
  5. hsmamato2

    hsmamato2 <font color=magenta>Tink in Training-Good Girl,Bad

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    must ....keep....reading.....anyone have the recipe for Chef Mickeys parmesan potatoes?:banana:
     
  6. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Here ya' go, hsmamato2! :upsidedow

    Chef Mickey's: Parmesan Potatoes

    3 large baking potatoes
    3 Tbsp. butter
    1/2 C. grated Parmesan
    1 C. warm milk
    Salt & pepper

    Peel the potatoes and cut into chunks and boil about 15 minutes until tender. Mash, using a potato masher or a heavy fork. Put back in the pot with the butter, cheese and milk. Blend well, adding salt and pepper to taste.
     
  7. wezee

    wezee Am I cheating on my husband, if I have dreams abou

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    I need a suggestion for a desert for my Thanksgiving buffet, any suggestions?

    I'm thinking about making the whiskey cake from LeCellier, but would really appreciate any input.

    PS...my family thinks we are total Disney nuts, so am trying to prove them RIGHT and make as many WDW recipes as possible.:lmao:
     
  8. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    :wave2: I think the Whiskey Cake from Le Cellier would be wonderful! Do you have the recipe? Does it include the tarragon sauce? Yummm! :goodvibes
     
  9. wezee

    wezee Am I cheating on my husband, if I have dreams abou

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    The recipe I have is from Allears.....


    Chocolate Canadian Club Cake

    1 cake (your favorite recipe)
    24 ounces Chocolate Mousse Batch (recipe below)
    6 ounces Ganache (recipe below)
    8 ounces Whiskey Syrup (recipe below)

    Cut your round cake into 3 layers. Take each layer and drizzle whiskey syrup over each, covering generously. After whiskey syrup soaks in, cover each layer with chocolate mousse, and stack all layers together. Cover completed cake with mousse and decorate with Ganache for icing using a pastry bag with a star tip.


    Ganache

    1 pound Chocolate disks
    1/2 quart Heavy cream

    1. Heat Cream - do not scald.

    2. Remove from heat and stir in Chocolate Coins until smooth.

    Chocolate Mousse (Batch)

    4 1/2 ounces powdered sugar
    1/2 quart whipping cream -- whipped
    7 fluid ounces egg yolk -- pasteurized
    12 ounces chocolate coins (or other high quality chopped chocolate)

    1. Whip eggs and sugar until light and fluffy.

    2. Carefully melt the chocolate over double-boiler steam bath stirring often.

    3. When steps 1 and 2 are complete, fold the melted chocolate into the egg and sugar mixture. Then fold the whipped cream into the chocolate mixture.

    4. Place in the cooler to chill, then portion and serve.

    Whiskey Syrup

    3/4 quart Water
    1/2 pound Sugar
    6 ounces Canadian Club Whiskey

    1. Combine Water and Sugar in a saucepan.

    2. Bring to a boil; stir until all Sugar is dissolved.

    3. Remove from heat, add the Whiskey.
     
  10. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Yummm! Thank you, wezee! :goodvibes Does anyone have the recipe for the Tarragon Sauce served with this at Le Cellier? :upsidedow
     
  11. Disney*Dreamer

    Disney*Dreamer DIS Veteran

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    How about the chocolate Wave from Coral Reef? It is yummy!!!

    Chocolate Wave Cake
    from Coral Reef, Epcot

    Yield - 6

    3/4 cup butter
    1 cup semisweet chocolate chips
    1 cup sugar
    2 1/2 teaspoons cornstarch
    4 eggs
    4 egg yolks
    1 1/2 teaspoons Grand Marnier

    For the white-chocolate truffle:
    6 ounces white chocolate
    3 tablespoons heavy cream
    3 tablespoons softened butter
    2 tablespoons Grand Marnier



    1. Melt butter in a double boiler over medium-low heat.

    2. Add chocolate chips, heating until mixture is melted.

    3. Combine sugar and cornstarch in a large mixing bowl.

    4. Add chocolate mixture to sugar mixture and beat well.

    5. In a separate bowl, combine four eggs, four yolks, and Grand Marnier. Add this to the chocolate mixture and beat until well mixed. Cover and chill overnight.

    6. Melt the white chocolate and heavy cream in a double boiler over low heat. Add butter and Grand Marnier and stir until smooth. Chill overnight.

    7. Butter and flour six 5-ounce ramekins. Fill 1/3 of each with the chilled chocolate mixture.

    8. Add a rounded tablespoon of the truffle mixture. Fill to the top with the chocolate mixture.

    9. Bake at 450 degrees for 15 minutes. Let the cakes sit for 15*20 minutes before inverting. Run a knife around the edges to loosen. Serve with chocolate sauce, raspberries, and/or ice cream if desired.
     
  12. goofygirlz

    goofygirlz Earning My Ears

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    I am wondering if the tarragon sauce you are talking about is the one with the flourless chocolate cake?

     
  13. Tatania

    Tatania Disney Foodie

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    f you want something with pumkin there's the pumpkin cheescake I posted before or:

    Pumpkin Cake
    From the kitchens of the Walt Disney World Swan and Dolphin Hotel Oct. 2003

    2/3 Cups Butter
    1½ Cups Light Brown Sugar
    2 Large Eggs
    2 Tsp. Vanilla Extract
    2 Cup Canned Pumpkin
    3 Cups All Purpose Flour
    1½ Tsp. Baking Powder
    1 Tsp. Baking Soda
    ½ Tsp. Salt
    1½ Tsp. Cinnamon
    ¾ Tsp. Ginger
    ½ Tsp. All spice
    ½ Tsp. Mace
    1/8 Tsp. Cloves
    1 Cup Milk
    1/3 Cup Sour Cream

    1. Preheat oven to 350°.
    2. Using a mixer with the paddle attachment, cream butter in a mixing bowl until soft. Add the brown sugar and mix until light and fluffy. Add the eggs one at a time scraping the bowl after each addition. Add vanilla and pumpkin. Add flour and spices in three additions alternating with the milk.
    3. Stir in the sour cream. Bake in kougloff pan for 1½ hrs.

    A very good one (with pumpkin) is the Carrot Cake at Wolfgang Puck's Cafe. It's been a hit at every buffet I take it too and everyone askes for the recipe.

    Carrot Cake
    Wolfgang Puck Cafe, Downtown Disney

    Cake:
    4 ½ cups sugar
    3 ½ cups oil
    1 cup eggs (approximately 4)
    2 cups sifted flour
    1 Tsp. Baking Soda
    1 Tsp. Kosher Salt
    1 Tsp. Cinnamon
    2 cups Pineapple Puree
    2 cups Pureed Carrots
    1 ½ cups Pureed Pumpkin

    Icing:
    8 oz. Butter
    1 lb. Cream Cheese
    2 lb Powdered Sugar
    2 tsp. Lemon Juice
    2 Tsp. Vanilla

    For cake: Whip sugar, oil and eggs till light. Add all dry ingredients. Add pineapple, carrots and pumpkin last. Makes 2 10" rounds. Bake at 325 degrees for 1 hour.

    For icing: Cream butter till soft, add cream cheese and again beat till soft, add remaining and mix till blended.
     
  14. gismo1554

    gismo1554 DIS Veteran

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    Yield: 2 quarts

    Ingredients


    2 pounds mango puree

    1 cup buttermilk

    2 cups orange juice

    1/4 cup honey

    Salt and allspice to taste.

    Method:

    Blend mixture until totally smooth. Chill for one hour and serve garnished with fresh mint.
     
  15. gismo1554

    gismo1554 DIS Veteran

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    Ingredients

    1 Tbsp. Olive Oil
    2 Tbsp. Chopped Garlic
    4 Tbsp. Chopped Shallots
    1 cup Button Mushrooms (sliced)
    1 cup Shiitake Mushrooms (sliced)
    1 cup Portabella Mushrooms (sliced)
    1 cup Crimini Mushrooms (sliced)
    1 cup White Wine
    2 cups Heavy Cream

    Method

    1. In a large pot quickly sweat the shallots and garlic in olive oil.

    2. Add the mushrooms starting with the buttons, crimini, portabellas, and the shiitakes last. Give three minutes between each batch.

    3. Add white wine and simmer for five minutes.

    4. Add heavy cream, bring to a boil and then simmer for about 5 minutes or until you get the correct thickness; make sure it coats the back of a spoon well.

    5. Season with salt and pepper to taste.
     
  16. gismo1554

    gismo1554 DIS Veteran

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    OK Im sure the custard was from this reciepe with just almonds and cumble mix on top

    Yield: 8 portions

    Ingredients:

    1 pint heavy cream
    6 oz. whole milk
    12 oz. (1 1/2 cups) granulated sugar
    12 oz. (15 eggs) egg yolks
    2 teaspoons maple extract


    Method:

    1. Heat heavy cream, whole milk and granulated sugar over double boiler until sugar is dissolved (110F). DO NOT WHIP. Stir only.

    2. Place in a large mixing bowl. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks.

    3. Add remaining cream mixture. Stir to blend well.

    4. Add maple extract to previous mixture.

    5. Strain mixture through fine mesh strainer.

    6. Pour mixture into serving dishes that have been place into two cake pans. Add enough water in the bottom of each cake pan to fill 1/4 the way up the serving dishes.

    7. Bake in a low oven -- 275 degrees -- for approximately 2 to 2 1/2 hours. The desserts should be "set" firm but not hard, with a little wiggle when you shake it gently.

    8. Sprinkle cooled custards with sugar and melt with a torch.
     
  17. gismo1554

    gismo1554 DIS Veteran

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    Yield – 4 servings


    10 to 12 ounces chicken breasts, cut into cubes


    Marinade:

    1 tsp chicken base (not bouillon; base is a pastelike mixture available in gourmet or larger supermarkets)

    Dash of white pepper

    Salt to taste

    Sugar to taste

    ½ tsp cooking wine

    ½ tsp sesame oil


    Garnishes:

    Toasted white sesame seeds

    Chopped green onions


    Batter:

    ¾ cup all-purpose flour

    ¼ cup cornstarch

    1 heaping tsp baking powder

    ½ of a beaten egg

    2 tbsp oil

    2/3 cup water

    Pinch of salt


    Honey Sauce:

    1/8 cup, plus 1 tbsp honey

    ¼ cup sugar

    1/8 cup ketchup

    1 tbsp white vinegar


    Method:

    1. Combine marinade ingredients and let cubed chicken soak in liquid for 30 minutes.

    2. Combine batter ingredients. Set aside.

    3. Combine sauce ingredients. Set aside.

    4. Heat cooking oil for frying, about 320º F. Using tongs, dip marinated chicken into batter and deep fry.

    5. Heat honey sauce in a large wok. Turn off heat. Add chicken pieces and toss to coat. Place chicken in green onions and sesame seeds.
     
  18. gismo1554

    gismo1554 DIS Veteran

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    Yield: 1-2 servings

    Ingredients

    10 to 12 ounces chicken breasts cut into cubes

    Marinade:
    1 teaspoon chicken base (not bouillon; the paste-like mixture is available in gourmet stores and large supermarkets)
    Dash of white pepper
    Salt to taste
    Sugar to taste
    1/2 teaspoon cooking wine
    1/2 teaspoon sesame oil


    Batter
    3/4 cup all-purpose flour
    1/4 cup cornstarch
    1 heaping teaspoon baking powder
    1/2 of a beaten egg
    2 tablespoons oil
    2/3 cup Water
    Pinch of salt

    Sauce:
    1 tablespoon soy sauce
    2 teaspoon ketchup
    5 tablespoon white vinegar
    5 tablespoon sugar
    1/8 Tablespoon black pepper
    1/8 Tablespoon chicken base
    Corn Starch to taste
    Vegetable oil to taste


    Preparation

    1. Combine marinade ingredients and let cubed chicken soak in liquid for 30 minutes.
    2. Combine batter ingredients. Set aside
    3. Combine Sauce ingredients. Set Aside.
    4. Heat cooking oil for frying, about 320?F. Using tongs, dips marinated chicken into batter and deep fry until golden. Drain well.
    5. Heat sauce in a large wok. Turn off heat. Add chicken pieces and toss to coat. Place chicken on a serving platter to serve.
     
  19. gismo1554

    gismo1554 DIS Veteran

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    Serves 6

    Ingredients:

    1/2 head iceberg lettuce
    1/2 bunch watercress
    1 small bunch chicory
    1/2 head romaine lettuce
    2 medium tomatoes, blanched & peeled
    1 1/2 cups cooked turkey breast, diced
    3 eggs, hard-cooked
    1/2 cup blue cheese, crumbled
    6 strips crisp bacon, crumbled
    2 tablespoons chopped chives

    Method:

    Chop all greens very fine (reserve some watercress for presentation) and arrange in salad bowl. Cut tomatoes in half, remove seeds, and dice fine. Also dice the turkey, avocado, & eggs. Arrange the above ingredients, as well as the blue cheese and bacon crumbles, in straight lines across the greens. Arrange the chives diagonally across the above lines. Present the salad at the table, then toss with the dressing (below). Place on chilled plates with a watercress garnish.

    Brown Derby Old-Fashioned French Dressing

    1/2 cup water
    1/2 teaspoon sugar
    1 1/4 tablespoons salt
    1 1/2 teaspoons Worcestershire sauce
    1 clove garlic, chopped
    1/2 cup red-wine vinegar
    Juice of 1/2 lemon
    1/2 tablespoon ground black pepper
    1/2 teaspoon English mustard
    1/2 cup olive oil
    1 1/2 cups salad oil

    Blend all ingredients except oils, then add olive oil and salad oils and mix well. Blend well again before mixing with salad.
     
  20. gismo1554

    gismo1554 DIS Veteran

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    Yield: 16 servings

    Ingredients:

    1 pound milk chocolate
    ¼ cup espresso coffee
    5 egg yolks
    ¼ cup + 1 tablespoon sugar
    6 sheets gelatin
    ½ cup Kahlua Liqueur
    4 cups heavy cream
    ¾ cup white chocolate ganache
    ¼ cup dark chocolate ganache
    sponge cake (store-bought or your favorite recipe)


    Method:

    1. Melt milk chocolate.
    2. Whip heavy cream to soft peaks.
    3. Mix yolks with sugar.
    4. Soften gelatin leaves in cold water.
    5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
    6. Fold 1/3 of whipped cream into the chocolate.
    7. Add the yolks, then the gelatin mixture.
    8. Fold in the rest of the cream.
    9. Pour mousse in flexipan domes almost to the top.
    10. Place sponge circle (1/4" thick yellow cake cut in a circle) on top. Leave in the freezer to set.
    11. Once hard, unmold and place in glazing racks.
    12. Make white chocolate ganache and chocolate ganache.
    13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
    14. Refrigerate to allow the glaze to set.
    15. Decorate the bottom edge with coffee crunch.
    16. Place a chocolate covered coffee bean on the center of each dome.

    Note: One sheet of gelatin is equal to one teaspoon of unflavored powdered gelatin dissolved in ¼ cup of water.
     
  21. gismo1554

    gismo1554 DIS Veteran

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    Ingredients:

    2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
    1 banana
    1/3 cup sugar
    1 teaspoon cinnamon
    1 egg
    1/4 cup milk
    1/2 teaspoon vanilla
    oil or shortening for frying
    whipped butter and/or syrup

    Method:

    Cut a 1-inch pocket in one side of each bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces of fruit in each pocket of bread; set aside. Mix sugar and cinnamon; set aside. Mix together well the egg, milk and vanilla.

    Heat about 4 inches of oil in a pan to 350º F. Dip stuffed bread into egg/milk mixture and let it soak a few seconds to let penetrate bread. Fry bread on both sides in hot oil until lightly browned, about 3 minutes. Drain on paper towels or wire rack. Sprinkle with cinnamon sugar and serve.
     

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