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

  1. babyrich

    babyrich "I was hiding under your porch because I love you"

    Joined:
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    Messages:
    1,382
    Here is the recipe I found on page 4:

    Sticky Wings
    from Kona Cafe, Polynesian Resort

    Yield: - 4-5 servings

    10 ea Wings
    3 oz Wing Sauce
    1 ea Green Onion, chopped
    1 pinch White and black sesame seeds
    1 oz Mustard sauce
    8 oz Canola Oil

    1. Heat oil to 350°.
    2. Cook wings until crispy.
    3. Reduce sauce until sticky
    4. Toss wings in sauce.
    5. Garnish with green onions and sesame seeds.
    6. Drizzle with mustard sauce.

    Sticky Wing Sauce:

    ½ lb Brown sugar
    5 oz Minced garlic
    1 ¼ c Soy sauce

    1. Mix well.

    Sticky Wings Poaching Liquid

    22 ea Chicken wings
    ¼ qt Soy sauce
    ½ lb Brown sugar
    ½ lb Minced garlic
    ¼ qt Water

    1. Heat everything but wings and bring to a boil.
    2. Add wings and cook for 20 minutes.
    3. Remove, cool wings, and discard liquid.

    question about the poaching liquid

    1/4 quart of soy sauce?? is that 8 oz?
    1/2 POUND of brown sugar???
    1/2 POUND of minced garlic??? I'll be mincing forever!
    1/4 quart of water??? again is that 8oz??

    If anyone can decifer this, I would appreciate the help. :rotfl:
     
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  3. Sparkie

    Sparkie DIS Veteran

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    Ok. I have found the recipe for Cottage Pie.

    But how do I make the gravy?

    I am usually just use a pack of brown gravy mix by McCormick.

    My mom's brown gravy was with meat drippings, flour, milk or water and salt and pepper but this seems too thick for what I remember from the Cottage Pie that we had at Rose and Crown.

    Also, I didnt see it listed in the recipe but it seems that the dish had carrot in it as well. Should I parboil the carrot before adding to the mix so they will be tender?
     
  4. phyllis1966

    phyllis1966 Something witty

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    2,053

    I made these wings, with delicious results, last year, and here's what I did when I realized the poaching liquids amounts were unusual:

    I actually skipped the poaching altogether, and since deep frying would add extra fat and calories, I simply put these under the broiler! I turned them every 5 minutes for a total of about 30-40 minutes, then tossed them with the sticky sauce. Then I sprinkled them with sesame seeds and sliced green onions (scallions). They were delicious and tasted just as we remembered from the Kona Cafe!




    :sunny:
     
  5. babyrich

    babyrich "I was hiding under your porch because I love you"

    Joined:
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    Thank you very much... I have already been to the supermarket for the week so I will give them a try next weekend.
     
  6. sephorachick

    sephorachick DIS Veteran

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  7. DisneyPrincss

    DisneyPrincss Earning My Ears

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    Has anyone seen a recipe for the Dark Chocolate Mousse with chili and salted caramel from the Champagne and Desserts booth from the 2012 F&WF?
     
  8. greeneeyes

    greeneeyes Mouseketeer

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    As luck would have it the recipe is in the book my daughter brought me!

    Serves 12

    Mousse:

    5 thai chili peppers
    2 1/4 cups heavy cream, divided
    8 ounces semi sweet chocolate bar, cut into small pieces
    1/4 cup sugar
    1/4 cup or 3 extra large egg yolks

    For serving:
    3/4 cup of your favorite caramel sauce
    6 cups prepared devil's food cake, cut into 1 inch cubes
    Fleur de Sel to taste

    Mousse:

    remove seeds from peppers and place in a small bowl. Heat 6 tablespoons of heavy cream over low heat just until simmering; pour over peppers. Cover & set aside of 15 minutes. Strain & discard peppers.
    Melt chocolate in microwave or over double boiler, being careful not to burn; set aside. Whip heavy cream and sugar to soft peaks. Set aside
    Combine melted chocolate, egg yolks and chili cream. Stir in 1/3 of whipped cream to the mixture, then fold in the balance.

    To Serve:

    place half of the cake cubes in bottom of trifle bowl.
    Drizzle half of the caramel sauce over cake, then top with mousse.
    Repeat process forming 2 layers ending with mousse.
    Refrigerate for 4 hours
    Sprinkle lightly with Fleur de Sel just before serving, using no more than 1/2 teaspoon.
     
  9. memarmay

    memarmay Mouseketeer

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    Does anyone have the receipe for the 10 (or7) onion soup that is served at Steakhouse 55. My husband says it is the best he's ever had...better than mine!!:eek:
    Thank you!!
     
  10. sephorachick

    sephorachick DIS Veteran

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    3,146
  11. Tatania

    Tatania Disney Foodie

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    Thanks so much for posting that recipe greeneyes. This is the first time in years I haven't purchased the Epcot Festival recipe book because there seemed to be so many repeats. In case you ever have extra time and would like to transcribe the new recipes from the 2012 book, it would be much appreciated. Has anyone bought the new Delicious Disney Holidays book yet? I haven't yet but plan to.

    Smores Bake
    Big Thunder Ranch Barbecue, Disneyland
    Serves 8

    1 (10.5-ounce) box fudge brownie mix
    1 (1-pound) bag large marshmallows
    1/4 cup plus 2 tablespoons hot fudge sauce, warmed
    8 graham crackers

    Preheat oven to 375°F. Spray a 9×13 cake pan with cooking spray. Prepare brownie batter per package directions and pour into prepared cake pan. Bake 20 to 22 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging to it.
    Turn oven to broil.
    Place marshmallows over brownies. Leaving oven door ajar, place marshmallow-topped brownies under broiler 1 1/2 to 2 minutes or until marshmallows are golden brown, watching very closely to avoid burning.
    Drizzle hot fudge sauce over top of toasted marshmallows.
    Take half of the graham crackers and break them into planks; crush other half of graham crackers into crumbs.
    Sprinkle crushed graham crackers over top of toasted marshmallows, and place graham cracker planks randomly into toasted marshmallows. Serve immediately.

    Worlds Best Hot Chocolate
    Napa Rose in Grand Californian Resort at Disneyland

    1 1/2 cups Cocoa powder
    1 1/2 teaspoons Sharffen Berger Milk Chocolate
    1 1/2 Teaspoons- Scharffen Berger Dark Chocolate
    1 Tablespoon granulated sugar
    Several drops vanilla extract, about 1/8 teaspoon
    1 can Condensed Milk
    1/2 cup Heavy Cream
    1 cup Milk
    whipped cream
    ground cinnamon

    Heat milk in pan until very warm, but not boiling.
    Combine cocoa powder, Chocolate, and sugar.
    Stir till all mixed
    Add vanilla and stir again.
    Top with real whipped cream and a sprinkling of cinnamon.



    [​IMG]
    Triple Yeti Blast (Layers of strawberry, lime, and mango margarita)
    Upcountry Landing in Animal Kingdom at Disney World

    Kali River Mango Margarita
    1 part Sauza Gold tequila
    1 part monin mango puree
    3 parts Mr. & Mrs. T's sweet and sour
    a good drizzle of Rose's Lime Juice

    Maharaja Lime Margarita
    2 parts Sauza Gold tequila
    1 part triple sec
    2 parts Mr. & Mrs. T's sweet and sour
    1 part agave simple syrup (made with 50% water/50% agave nectar)
    a good drizzle of Rose's Lime Juice

    Bali Hai Strawberry Margarita
    1 part Sauza Gold tequila
    1 part monin strawberry puree
    3 parts Mr. & Mrs. T's sweet and sour
    a good drizzle of Rose's Lime Juice

    Make Kali River Mango Margarita by taking ingredients and blending with ice
    Make Maharaja Lime Margarita by taking ingredients and blending with ice
    Make Bali Hai Strawberry Margarita by taking ingredients and blending with ice
    Carefully pour each margarita on top of the next so it will layer.

    Chicken and Coconut Soup
    Food and Wine Festival in EPCOT at Disney World

    1 medium onion, diced small
    1 clove garlic, minced
    1 tablespoon grape seed or vegetable oil
    2 teaspoons red curry paste
    1 lemon grass stalk, trimmed and chopped
    2 tablespoons peeled and chopped ginger
    3 kaffir lime leaves
    4 cups chicken stock
    1 2/3 cup coconut milk
    12 ounces boneless chicken breast, cut into 1/2 inch cubes
    2 cups freshly sliced shiitake mushrooms
    1/4 cup fresh lime juice
    2 tablespoons Thai fish sauce
    3 scallions, trimmed and thinly sliced
    1/4 cup chopped fresh cilantro

    Saute the onion and garlic in the oil in a large saucepan over medium heat.
    Add the curry paste, lemongrass, ginger and lime leaves.
    Cook, stirring, until browned and fragrant, about 4 minutes.
    Add the chicken stock and bring the mixture to a boil; lower heat and simmer for 15 minutes to let the spices infuse the stock.
    Stir in the coconut milk, chicken, and mushrooms and simmer until the chicken is cooked through and the mushrooms are tender, about 5 minutes.
    Stir in the lime juice and fish sauce; taste and adjust seasonings. To serve, garnish with scallions and cilantro. (You may remove the lemongrass and lime leaves before serving.)

    Safari Soup
    from The Rainforest Café
    serves 4

    1 Tbl olive oil
    2 Tbl vegetable oil
    1 lb Italian sausage - casing removed, lightly sauteed and drained
    1 c partly cooked pasta - any shape
    4 medium garlic cloves, crushed
    1/3 c diced onions
    1 c sliced carrots
    ½ c chopped celery
    3 c diced eggplant - skinned (unless skins are very thin and tender)
    16 c water
    1 (28 oz.) can crushed tomatoes
    1/3 c mixed dried beans (Romano, kidney, fava, pinto, cranberry, etc.)
    1½ Tbl salt (to taste)
    3 Tbl sugar (to taste)
    1 tsp pepper
    ¾ tsp garlic powder
    1 bay leaf
    1 tsp basil
    ¼ tsp celery seed
    2 Tbl minced fresh parsley
    2 Tbl minced fresh coriander
    ¼ tsp dry chile pepper
    2 Tbl balsamic vinegar

    Lightly grease stock pot bottom to prevent beans from sticking. Brown sausage and drain. Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.



    Double Chocolate Yule Log
    Palo in Disney Cruise Line at Disney Cruise Line
    [​IMG]

    Sponge Cake
    1/4 cup Dutch-process unsweetened cocoa powder
    1/4 cup all-purpose flour
    4 Large eggs, room temperature
    1/2 cup plus 2 tablespoons sugar

    Chocolate Ganache
    6 ounces (about 3/4 cup) chopped bittersweet chocolate
    1/2 cup heavy cream

    Chocolate Mousse
    5 ounces dark chocolate, coarsely chopped
    1 tablespoon dark rum
    3/4 cup heavy cream

    Chocolate Glaze
    3/4 cup chopped dark chocolate
    I tablespoon light corn syrup

    Chocolate Mousse
    5 ounces dark chocolate, coarsely chopped
    1 tablespoon dark rum
    3/4 cup heavy cream

    Directions - Sponge Cake
    Preheat oven to 400 degrees.
    Line the bottom of a 13 x 9 x 2 metal baking pan with parchment paper.
    Spray generously with nonstick spray with flour and set aside.
    Sift flour and cocoa powder into a small bowl and set aside.
    Crack eggs into a large bowl.
    Beat eggs with an electric mixer on low speed for 1 minute.
    Increase speed to medium - high and add sugar.
    Beat until mixture is thick and pale, about 3 minutes.
    Sift dry ingredients over egg mixture and fold until just blended.
    Transfer batter to prepared pan, spreading evenly to edges.
    Bake until cake springs back when pressed gently with your fingertips. 10 to 12 minutes.
    While cake is still warm, slide it out of the pan, with the parchment still attached, onto a clean kitchen towel.
    Beginning at one narrow end, use the kitchen towel to roll the cake along with the parchment paper into a cylinder.

    Directions - Chocolate Ganache
    Place chocolate in a medium heat-safe bowl, heat cream in a small saucepan until hot (do not boil).
    Pour cream over chocolate and stir until chocolate melts.

    Directions - Chocolate Glaze
    Bring a small pot of water to a gentle simmer over medium heat. Combine chocolate
    and com syrup in a medium heat-safe bowl that can sit atop the pot of water without touching the water.
    Heat in bowl until chocolate melts and ingredients are well combined.

    Directions - Chocolate Mousse
    Bring a few inches of water in a small pot to a gentle simmer over medium heat.
    Combine chocolate and rum in a medium heat-safe bowl that can sit atop the pot of water without touching the water.
    Place the bowl on the pot and heat until chocolate is melted, stirring often.
    When mixture is smooth, remove from heat and set aside to cool until no longer warm to the touch.
    Whip cream at high speed to stiff peaks, about 2 minutes; do not overbeat.
    Stir 1/4 of whipped cream into chocolate to lighten.
    Gently fold 1/3 of remaining whipped cream into chocolate until combined but not fully incorporated and some streaks remain.
    Fold in remaining cream in two batches, mixing to fully incorporate when the last batch is added.

    Directions - Assembly
    Carefully unroll cake from the towel; remove towel. Spread 2/3 of mousse over cake surface.
    Roll cake back up, over the mousse, peeling off the parchment paperas you go.
    Once the cake is rolled, wrap the parchment paper around it to keep it round, place it seam side down on a platter, and refrigerate cake for about an hour, until firm.
    Remove parchment paper from cake and evenly spread remaining mousse over cake.
    Pour glaze over top; refrigerate until glaze has set, about 30 minutes.
    Drizzle with ganache.



    Carrot Cake Cookies
    Writers Stop in Hollywood Studios at Disney World

    Standard Carrot Cake mix
    8oz of cream cheese
    8Tbs butter
    1 c confectionary sugar
    1/2 c of crushed pineapple, (well drained)
    1 tsp vanilla extract

    Make standard Carrot Cake recipe.
    Drop rounded off spoonfuls onto cookie sheets.
    Bake according to Carrot Cake recipe instructions
    Once the cookies are done, set them aside to cool.
    Whip together remaining ingredients and place a tablespoon or more of icing onto cookie.
    Sandwich two cookies together to complete.
     
  12. greeneeyes

    greeneeyes Mouseketeer

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    Tatania is there anything special you would like to see?
     
  13. JeriLee

    JeriLee Mouseketeer

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    Sep 28, 2006
    Messages:
    124
    Can anyone help me with the recipe for “Chicken Sun-Dried Tomato Pasta” served at DCA's Boardwalk Pizza & Pasta?

    Thanks!
     
  14. de2vegasnbak

    de2vegasnbak Earning My Ears

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    Jan 24, 2013
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    I was wondering if someone can send me the PDF that purple eater has been sending. I'm looking for the recipe brachiosaurus bruschetta. I can't seem to pm purple eater. Maybe I can reply tosomeone or. If you can post the recipe

    Much appreciated
     
  15. kkbeaton2

    kkbeaton2 DIS Veteran

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    Dec 31, 2008
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    Does anyone have the recipe for the minestrone soup from Wine Country Trattoria in Disney's California Adventure?
     
  16. MarieShedsky

    MarieShedsky Mouseketeer

    Joined:
    Sep 15, 2010
    Messages:
    75
    I used the Ooey Gooey Toffee Cake Recipe from page 147 and found that it was really good, but also really sweet. Sweeter than at Liberty Tree Tavern. Has anyone else had this problem or know how to correct it?
    I didn't sift the powdered sugar and thought that might be why, but I measured it by weight, not by cup so I dont think that would cause the problem. Any suggestions on how to cut down on the sweetness?
    TIA!
     
  17. PurpleEars

    PurpleEars DIS Veteran

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    Sep 16, 2007
    Messages:
    909
    Thanks Tatania for posting the new recipes. I really appreciate the time you take to type them up and to provide your reviews. I added these recipes to my file.

    I am not sure if there is a recipe for Brachiosaurus Bruschetta posted. By the way, you need 10 posts before you can PM someone here.


    I have to say I rarely use the full amount of sugar called for in any recipes. I would try with 3/4 of the amount called for and see if that helps. I usually do 1/2 to 3/4 the sugar in recipes and the cakes still rise as expected.
     
  18. DisneyPrincss

    DisneyPrincss Earning My Ears

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    Oct 21, 2009
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    4

    Thank you so much for posting this! I really appreciate it!
     
  19. MarieShedsky

    MarieShedsky Mouseketeer

    Joined:
    Sep 15, 2010
    Messages:
    75
    Thanks! I will try that and see if it helps! I am thinking about making myself an Ooey Gooey Birthday Cake next week so my family that didnt get to go can try it. :cake:
     
  20. PurpleEars

    PurpleEars DIS Veteran

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    Sep 16, 2007
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    Sounds like an excellent plan! Please let us know how that turns out!
     
  21. CandiceH

    CandiceH Earning My Ears

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    May 25, 2012
    Messages:
    67
    what a thread! some I will definitely try.

    The one thing I've wanted the recipe to is the basmati rice
    they serve at Sanaa. . . .it's delicious and I ate a lot of it
    by itself. . .what are the small black seeds in it? I would love
    to replicate it at home. I had it with the durban chicken and the
    lamb vindaloo.
     

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