Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.
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I'm not a huge Dole whip fan, although I like it alright - my first bite of Dole whip always tastes really chemically to me, like my brain has to translate the chemicals into a familiar taste and it takes a second. So after that first bite, I like Dole whip. Since this didn't have that "What the heck?" moment, I liked this a tad better. The taste is very close I thought.
I lost track of time and let the pineapple freeze hard, then broke it into pieces and beat it with my Kitchen Aid mixer (it bent the whisk ). I thought it was still kind of chunky, but when I mixed it into the whipped cream everything smoothed out and the texture was perfect. Except for the occasional tiny thread from the pineapple pulp. You could maybe eliminate those by not scraping the whisk, or by scraping it more carefully than I did, since it kind of collects them.
The texture isn't quite as perfect once it's been in the freezer a bit (if your freezer's set quite cold - I had it in an upright), but if I let it set out 15 minutes or so it was about right. If I'd kept it in my "ice cream" freezer, I suspect it would have been too soft.
the best thing to make the Dole Whip in is the Cuisinart soft serve ice cream maker
Made Boma mustard this weekend. I was skeptical, but it turned out great!
I smoked a turkey breast and pork shoulder and it was fantastic on both.
Cornbread and Apple Stuffing
Garden Grill, The Land, Epcot
Yield: 8 servings
2 apples, small diced
1 16-ounce package cornbread stuffing mix, any commercial brand
1 cup butter
½ cup apple cider
1 cup turkey or chicken stock
1 cup small diced celery
1 large onion, small diced
1 tablespoon chopped fresh sage
1. Wash, clean and small dice the onion and celery into 1 bowl. Wash, peel and small dice the apples and set aside.
2. Heat the turkey or chicken stock, apple cider and the seasoning package, bring it up to a slow simmer.
3. In a sauté pan, heat up the butter until hot. Add celery, onions, apples and sage. Sauté until tender.
4. In a large bowl, combine the stuffing mix and sautéed vegetables. Then pour the hot liquid over the stuffing mix and blend well.
5. Pour into a casserole dish for serving.
Chicken Florentine Calzone
Tony's Town Square, Magic Kingdom
16 ounces chicken
3 ounces carmelized onion
6 ounces Ricotta cheese
16 ounces Mozzarella cheese
6 ounces cooked spinach
Cook and dice chicken. Cook and chop spinach. Mix all ingredients together and place in pizza crust. Wrap and bake at 375 for 25 minutes.
Crystal Palace, Magic Kingdom
4 pounds new red potatoes
¾ cup diced red onions
¾ cup diced celery
4 chopped hard boiled eggs
2 tablespoons dried dill
1 tablespoon apple vinegar
¼ cup yellow mustard
1 teaspoon celery salt
1 teaspoon black pepper
2 cups mayonnaise
1 tablespoons kosher salt
½ cup sweet relish
Dice the potatoes into small squares and boil them for 12 minutes or until they are tender. Make sure the water covers them and add some salt to the water. Drain water and set aside potatoes to cool. Mix all the ingredients with the mayonnaise except the onions, celery and chopped eggs. When the potatoes have cooled to 41 degrees, add the onions, celery, eggs and mayonnaise mixture.
Made the Boatrights Jambalaya and it was delicious!
Just returned from Disney World yesterday. Ate at The Wave. Wondering if anyone would have the recipe for the grain bread they serve? It was really good.
Just back from Disney with my DD and she wanted to find the recipe for the Pot Roast at Whispering Canyon? Can anyone help?
Just returned from DW this week. Had our first Dole Whip...we are hooked.
Just returned and had a lovely meal at the Yak & Yeti at AK.
Does anyone have the recipes for the Tamarind Chicken and the Ginger & coconut Rice? It was sooooo Yummy
I'm hooked too
I'm really excited that I found the mix available to mail order
Does anyone have the recipe for Paddy's Pork from Raglan Road? The RR website describes it as " Paddy's Pork * Tasty pork loin stuffed with our signature sausage, drizzled with a honey soy glaze, with buttered leeks, cabbage & mash potatoes."
thanks so much.
My daughter loved the chicken they served at Spirit of Aloha! Does anyone have the recipe for that? Thanks!
We ate there last Thurs for the first time and loved it too! I was on here looking for the recipe for the chocolate mouse with olive oil and salted caramel sauce. It was part of the creamy indulgance dessert trio and it was amazing!
Posted on the Disney Blog.
Mussels in Roasted Garlic Cream Sauce
2010 Epcot Food & Wine Festival - Belgium
Roasted Garlic Puree
2 large heads garlic
1 tablespoon olive oil
Roasted Garlic Cream Sauce
1 tablespoon olive oil
2 shallots minced
1/2 cup white wine
1 tablespoon lemon juice
2 cups heavy cream
2 tablespoons Roasted Garlic Puree
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
4 pounds fresh mussels, scrubbed and de-bearded
1 cup dry white wine
1 cup water
4 thick slices sourdough bread, toasted
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh chives
For the roasted garlic puree:
Preheat oven to 350ºF. Remove excess papery skin from garlic, keeping head intact. Cut top 1/4 off of garlic head, exposing the cloves.
Place each head of garlic cut side up on an individual square of aluminum foil. Drizzle each with oil. Wrap in foil, sealing edges.
Place pouch in oven, and roast for 45 minutes. Cool for 20 minutes, or until cool enough to handle.
Squeeze garlic from skins into a small bowl. Discard skins. Mash garlic with a fork until smooth.
For the roasted garlic cream sauce:
Heat oil in a medium saucepan over medium heat. Add shallot, and cook until softened, about 3 minutes. Add wine and lemon juice, stirring to combine. Cook until reduced by half, stirring occasionally, about 5 minutes.
Add cream, Roasted Garlic Puree, salt, and pepper, whisking to combine. Simmer (do not boil) until sauce is slightly thickened, about 4 to 5 minutes. Set aside.
For the mussels:
Place mussels, wine, and water in a large stockpot over high heat. Cover and bring to a boil.
Cook until mussels open, about 4 minutes. Remove and discard any mussels that do not open. Strain cooking liquid from mussels and discard liquid.
Place mussels in a large serving bowl, or in individual shallow bowls. Pour Roasted Garlic Cream Sauce over mussels, and garnish with parsley, dill, and chives. Serve immediately
Does anyone have the receipe for the Parisian Cosmo Slushie served at F&W? That is probably the best drink I ever had.
Avocado Citrus Salad
The Wave, Disney's Contemporary Resort
4 Cups of your favorite Lettuce Greens
½ cup of frisee, hand torn
1 Cup of Diced Haas Avocado
1 Cup of Orange Segments
1 Cup of Grapefruit Segments
1 pinch of salt
1 pinch of pepper
¼ cup of Citrus Vinaigrette
1. Mix all Vegetables and Fruit in a bowl
2. Season with Salt and Pepper
3. Pour dressing over salad and toss gently
2/3 cup Canola oil
1/3 cup White Balsamic Vinegar
1/4 cup Fresh squeezed Orange Juice
¼ teaspoon chopped shallots
¼ teaspoon chopped parsley
¼ teaspoon chopped chives
1 tablespoon fresh squeezed lemon juice
1 pinch salt
1 pinch black pepper
1. Combine vinegar, shallots, chives, lemon juice, orange juice and
parsley and add to a blender or food processor. Blend for 3-4 minutes
until well incorporated.
2. Slowly add in oil while the blender is running
3. Continue to blend, an additional 3-4 minutes, adding salt and
Black Bean Chili (Black Bean soup with pork tenderloin)
The Wave, Disney's Contemporary Resort
For the beans
4 cups dried black beans
5 cups water
5 cups chicken stock
2 tea spoon salt
For the chili
1 ea pork skin
¼ cup olive oil
¾ cup diced yellow onion
1 table spoon minced garlic
1 tea spoon minced ginger
½ teaspoon minced jalapeño pepper
1 gallon ham stock
¾ pound ham hock meat
1 table spoon tomato paste
Pinch ground black pepper
¼ teaspoon ground cumin
1/3 teaspoon siracha sauce
2 ½ pounds pork loin
1. To cook beans: combine water, chicken stock and salt in a medium
pot. Add beans and bring to a simmer. Cook until lightly tender but do
not overcook, beans will finish cooking when added to the chili. Drain
off stock and cool completely.
2. To prepare the chili: heat a large pot and brown pork loin. Add
all veggies and sauté until tender. Add pepper, cumin and tomato paste.
Deglaze with half of the stock. Reduce until thickened. It should
resemble a good marinara. Add remaining stock and beans and bring to a
simmer. Add salt and reduce until chili has some body (thickness,
consistency) taste and adjust seasoning as needed. Serve with corn bread muffins.
Corn Bread Muffins
1 cup Corn Meal
2 cup All Purpose Flour
1 1/2 cups Sugar
1 tsp Salt
1 tsp Baking Powder
2 cup Canola Oil
7 ea Eggs
2 cups Milk
¼ cup canned jalapeño, chopped
Combine all above ingredients together in a large mixing bowl and mix
well, until smooth. Place batter into muffins tins and bake at 375
degrees for 20-30 minutes.
Belgian Waffles with Berry Compote and Whipped Cream
Epcot Food and Wine Festival 2010, Belgium
Serves 4 (makes 8 4×4-inch waffles)
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon dry active yeast
1 1/2 cups water
1/2 cups milk
2 tablespoons beer
1 tablespoon vanilla extract
1 stick butter, melted
1 tablespoon cornstarch
1 tablespoon red wine
1/2 cup apple, orange, or cranberry juice
1/4 cup sugar
1 teaspoon fresh lemon juice
1 cup fresh blueberries
1 cup fresh blackberries
1 cup chopped fresh strawberries
1 cup fresh raspberries
For Belgian waffles:
Sift flour into a large bowl. Add sugar and yeast. Create a well in the center of mixture.
Add water, milk, beer, egg, and vanilla extract. Stir until mixture is just blended. (Don’t worry if there are lumps; they will dissolve as the batter rests overnight.) Add melted butter, and stir until just incorporated.
Refrigerate batter overnight.
Bring mixture to room temperature. Ladle waffle batter into a Belgian waffle maker; cook according to manufacturer’s instructions.
Serve warm with berry compote and whipped cream
For berry compote:
Combine cornstarch and red wine in a small bowl, stirring until cornstarch is dissolved. Set aside.
Combine fruit juice, sugar, and lemon juice in a small saucepan. Bring to a simmer. Add cornstarch mixture, blueberries, and blackberries.
Cook 1 to 2 minutes, until berries are softened and mixture is thickened. Add strawberries, stirring to combine. Remove from heat, and gently fold in raspberries. Serve warm over Belgian waffles.
Sorry if this has been requested before, but I can't seem to find it on the index. Does anyone have the recipe for the pasta salad they serve as a side dish at Kona Cafe for lunch?? Thank you!!
Could this be what you meant?
Ginger Chicken Marinade
Spirit of Aloha Dinner Show Polynesian
Yield: 1/2 quart marinade
1 tablespoon Granulated onion
1 tablespoon Dijon Mustard
3 tablespoons Fresh ground ginger
To Taste Hot chili sauce
2 tablespoons Fresh minced garlic
Pinch ground black pepper
1/4 cup Soy Sauce
1 Bay leaf
1/8 teaspoon ground cumin
2 teaspoons canola oil
1/4 teaspoon Five spices (Blend of: cinnamon, fennel, anise seed, crushed pepper, and diced ginger)
1/4 teaspoon Salt
1. Wash, peel and mince the ginger. Peel and mince garlic.
2. In a food processor, combine ginger, garlic, bay leaves, soy sauce, Dijon Mustard, chili, granulated onion, black pepper, salt, five spices, and cumin.
3. Blend at medium speed until smooth and pasty then slowly add Canola oil.
4. Check seasoning to taste. Add marinade to chicken pieces, mix well and store in refrigerator for 12 hours.
5. Place chicken pieces in roasting pan; set oven temperature at 350 degrees and bake about 40 minutes until a nice golden brown color. (Use cooked juice to baste the chicken before serving.) Digital thermometer may be used to check cooking temperature; must be 165 degrees F and above.
There's not too much point in posting recipe requests for Yak and Yeti, Raglan Road or any other place that is not a Disney-run restaurant as guest services cannot get the recipes. You'd need to contact the management of these places and see if they can help.
Unfortunately, when contacted, the Chef's at The Wave are unable to give this recipe for home use.
Instead we have:
picture from the Disney Food Blog which has a detailed cross section picture. http://www.disneyfoodblog.com/2010/10/31/the-red-velvet-cheesecake-cupcake/
The Red Velvet Cheesecake Cupcake
Starring Rolls Cafe, HS, Epcot
Red Velvet Cupcake
2 1/2 cups All-Purpose Flour
1 1/2 cups Sugar
2 tablespoons Cocoa Powder
1 pinch Salt
1/2 cup Oil
1 cup Butter Milk
2 ounces Red Food Coloring
1 teaspoon Vanilla Extract
Preparation: Place all dry ingredients in bowl. Blend eggs and oil and add to dry ingredients. Mix until smooth. Add buttermilk. Pour into lined muffin
pan and bake at 350*F. for 30 min or until done.
2 pounds cream cheese
1 1/2 cups sugar
1 tablespoon lemon juice
1/2 tablespoon vanilla extract
1/4 cup cornstarch
1 cup egg whites
Preheat oven to 320°F.
In a mixing bowl, add cream cheese, sugar, lemon juice, and vanilla
extract. Add cornstarch, eggs, Cream together for 3 minutes.
Fill in molds or rings and bake in a water bath for 45 minutes or until
- - - - - - - - - - - - - - - - - - -
Make Cheese cake batter. After the cheese cake is baked and cooled add
into mixing bowl and cream. Pipe on to red velvet cup cakes and roll in
Heath bar crunch.
Note: The mound of cheesecake is surrounded by white frosting. Use a good recipe. The whole thing is drizzled with chocolate and covered in Heath bar crunch.
Lobster Summer Rolls With Sweet Chili Dipping Sauce
From the kitchens of the Walt Disney World Swan and Dolphin Resort
4 1½ Lb. Maine lobster
1/4 Cup Julienne Carrot
1/4 Cup Julienne Cucumber
1/4 Cup Julienne Daikon Radish
16 Mint Leaves
16 Thai Basil Leaves
8 Sheets 6" Round Rice Paper
8 Leaves Bib Lettuce
1/2 Cup Fish Sauce
1 Tsp. Honey
1 Tsp. Soy Sauce
1 Lime (juiced)
2 Jalapeno Peppers (sliced into rings)
2 Tsp. Thai Sweet Chili Sauce
METHOD FOR THE ROLLS:
1. Steam the lobster and remove the claw and knuckle meat from the shell.
2. Split the tails in half the long way, remove the meat. Set aside along with the rest of the ingredients.
3. Fill a bowl with enough warm water to submerge the rice paper.
4. Place one rice paper in the warm water for about 15 seconds. The paper should have softened slightly when removed from the water.
5. Place the rice paper on your work surface and rub lightly with your hands, until no excess water is apparent and the rice is soft and pliable.
6. Begin assembling the roll. Place one line of the cucumber, another of the carrot and one more of the daikon in the center of the rice paper leaving about one inch on either side.
7. On top of the vegetables place 2 mint leaves and 2 basil leaves.
8. Top with 1/2 of a lobster tail and some of the claw and knuckle meat.
9. From the bottom (closest to you) fold the paper over the filling and roll forward 1/2 way. Fold the sides over to close the ends, (like an envelope). Continue to roll forward to finish.
10. Repeat for the remaining 7 rolls.
11. Place each roll in a leaf of lettuce.
METHOD FOR THE DIPPING SAUCE:
1. Combine fish sauce, honey soy, lime juice, and sweet chili sauce and stir well.
2. Slice the Jalapeno into thin rings and stir into the sauce.
Chef Mickey's, Contemporary Resort, WDW
12 ½ pounds Red Skin Potatoes, Cut in 1/4
11 each Hard Boiled Eggs, Chopped
6 ounces Celery
6 ounces Onion
.75 ounce Lemon Juice
1 teaspoon Parsley
1/3 Pound Mustard
4 Pounds Mayonnaise
Salt & Pepper To Taste
Steam potatoes about 12 minutes, or until tender. Chill to 40 degrees. Mix Together all ingredients except chopped eggs. Toss potatoes and dressing together. Add chopped eggs.
Season with salt & pepper to taste.
Tomato Basil Soup
Disney Cruise Line
Yield: 6 servings
1 stick butter
2 carrots, roughly chopped
1 medium onion, roughly chopped
1 stalk celery, roughly chopped
1 leek, washed well, roughly chopped
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/3 cup brown sugar
3/4 cup malt vinegar
1 (12-ounce) can tomato paste
1/2 cup all-purpose flour
5 cups low-sodium vegetable stock
1 (14.5-ounce) can crushed tomatoes
1 cup heavy cream
1/4 cup chopped basil
Garnish: cracked black pepper, sour cream, and croutons
1. Melt butter in a large stockpot over medium heat until foamy. Add carrots, onion, and celery. Season with 1/4 teaspoon salt and pepper. Sauté until onions are translucent, about 6 to 8 minutes. Add garlic, and sauté until fragrant, about 2 minutes.
2. Add tomato paste to sautéed vegetables. Cook until mixture is thick and slightly dry, about 3 minutes, stirring often. Sprinkle flour over mixture, stirring to combine. Cook, stirring constantly, for 3 minutes.
3. Slowly pour in vegetable stock, whisking until smooth. Add crushed tomatoes and remaining 1/2 teaspoon salt, whisking to combine. Cover, and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer for 40 minutes, occasionally whisking and scraping bottom of pot to keep from scalding.
4. Meanwhile, combine brown sugar and vinegar in a small saucepan over medium heat. Simmer, stirring occasionally, until mixture is syrupy and reduced by half, about 10 minutes. Set aside.
5. Add cream and basil to soup, stirring to combine. Add reserved sugar-vinegar mixture, stirring to combine. Purée soup in the pot using a hand blender; alternatively, puree soup in batches with a regular blender. Pour pureed soup through a fine-mesh sieve into a separate stockpot or serving bowl.
6. Garnish each serving with cracked black pepper, sour cream, and croutons.
Italy, Epcot Food and Wine Festival 2010
1 Cup (1 inch) bread cubes made from day old, crustless bread
¾ cup Milk
1 pound ground veal (or beef, turkey, pork etc.)
½ cup grated Parmesan cheese
1 tablespoon of fresh Chopped Parsley
1 clove of Garlic, minced
½ tsp coarse salt (any salt will do)
¼ tsp freshly ground pepper (again, any pepper will do)
1. Soak bread in milk in a small bowl until softened (about 10 min). Preheat oven to 350 degrees F. Combine meat, parmesan cheese, eggs, parsley, garlic, salt & pepper in a large bowl. Squeeze the milk from the bread until bread is damp but not soaking wet, and add it to the meat mixture. Using your hands, mix thoroughly. Shape into 24 (1 inch) meatballs. Transfer to a baking sheet or mini muffin pan. Bake for 20 minutes. Transfer cooked meatballs to a serving bowl.
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