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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

    Jan 5, 2006
    I'll look for the recipe for you, kidd_freeper, and also add it to the Requested Recipes list (page 15, post 222) ;)
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  3. Tikitoi

    Tikitoi DIS Veteran

    Apr 23, 2006
    Thank you for adding them. popcorn::
  4. Steph5324

    Steph5324 Mouseketeer

    Nov 9, 2003
    I remember having some amazing potatoes at Shutters at CBR but I can't remember much about them other than they were great. :rolleyes1

    I would love the recipe if anyone has it.
  5. lynninpa

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

    Jan 5, 2006
  6. lynninpa

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

    Jan 5, 2006
    I've added this to the list of Requested Recipes, Steph. :upsidedow
  7. GDUL

    GDUL DIS Veteran

    Jan 14, 2003
    I've been making this for years - the original recipe came from the Fireworks Factory (remember that restaurant????) at DTD (I think that the area was just called Lake Buena Vista at that time). This goes great with pumpkin pie - Happy Thanksgiving!

    Maple Flavored Whipped Cream

    1 cup heavy whipping cream
    1/4 cup real maple syrup

    * Chill a metal bowl in the freezer
    * Take the bowl and add 1 cup of heavy whipping cream
    * Beat the cream with a hand mixer
    * When the cream begins to thicken, gradually mix in 1/4 cup of real maple syrup
    * Continue beating until whipped cream is stiff
    * Serve
  8. lynninpa

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

    Jan 5, 2006
    Yumm! Thanks again, GDUL! :thumbsup2
  9. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    OMG, I still remember this pie though it must be at least 9 years since I had it, :love: I'll have to try that and see if it measures up to my memory.

    t's weird how I'm best at remembering really fabulous meals I've had over the years (especially while traveling), and forget all sorts of other details. Guess that's what makes us hard-core "foodies".
  10. lynninpa

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

    Jan 5, 2006
    I am the same way! ;) Here's to us "foodies!" :thumbsup2
  11. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Glad to help out Lu-Ann.

    Ripe Plantain Casserole with Avocado
    Epcot Food and Wine Festival, Dominican Republic
    Serves 4

    6 ripe plantains
    1/4 cup olive oil
    1 cup coarsely chopped onion
    1 cup coarsely chopped red pepper
    1/2 cup thinly sliced celery
    1 tablespoon tomato paste
    2 tablespoons plantain cooking water
    1/4 cup raisins
    1/3 cup butter
    2 cups grated cheddar cheese
    Salt and freshly ground black pepper, to taste

    1 avocado
    2 tablespoons lime juice
    Salt and freshly ground black pepper, to taste

    1) Preheat the oven to 350°F. Butter a 9-inch square casserole dish.
    2) Peel the plantains and boil in salted water until soft and tender, about 20 minutes.
    3) In the meanwhile, heat the olive oil in a large sauté pan over medium-high heat.
    4) Add the onion, red pepper and celery. Cook for 5-10 minutes, stirring frequently, until the vegetables are soft. Stir in the tomato paste, the cooking water and the raisins. Taste for seasoning.
    5) Drain the tender plantains and return them to the pot. Purée the plantains with the potato masher or the back of a fork. Stir in the butter and season with salt and pepper to taste.
    6) Layer a gratin pan with 1/2 of the mashed plantains and 1/3 of the cheese.
    Layer the vegetables over the cheese and cover them with another 1/3 of the cheese.
    Add the remaining mashed plantains on top and cover them with the remaining cheese.
    7) Bake for 15 -20 minutes or until the cheese is bubbly and golden brown.
    8) Peel and slice the avocado into thin slices. Gently mix the slices in a small bowl with the lime juice and season to taste.
    9) Serve the plantain casserole from the baking dish and passed the sliced avocados separately.
  12. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    New Review:

    I made the Specialty Chili from the Whispering Canyon Cafe at Disney's Wilderness Lodge.
    The recipe is off the "Luxury Guide to Walt Disney" website (link above).

    As in many Disney recipes, some of the instructions were missing (like when to add the remaining diced tomatoes and V8 juice) and though the ingredient list clearly says "ground beef" the recipe indicates that it should be beef cubes. Anyway I used the ground beef.

    I knew when adding the spices that it wasn't nearly enough. I mean 1/2 teaspoon chili powder for a gallon of chili? Anyway I decided to follow the recipe - just to see - and tasted it after adding the 2 pounds of canned kidney beans. As I suspected it was far too bland, and I ended up adding lots more chili powder and salt and pepper. It's still not as good as my standard family chili recipe (which came from Bon Appetit many years ago). I don't know if this is the "Chili" listed on the lunch menu at the Wilderness Lodge, so perhaps I'll ask them next time I'm there. I've actually done that on other occasions when the recipes posted online were clearly not right. I don't think it made a gallon of chili either.
  13. lynninpa

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

    Jan 5, 2006
    Libery Tree Tavern: Honey Shallot Vinaigrette

    [FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
    [FONT=Verdana, Arial, Helvetica, sans-serif]1/2 cup shallots, chopped
    1/4 cup cider vinegar
    3/4 cup canola oil
    1/4 cup honey
    1 Tbsp Dijon mustard
    Salt to taste
    [FONT=Verdana, Arial, Helvetica, sans-serif]Ground white pepper, to taste

    Saute shallots in pan until soft. Deglaze shallots with a few ounces of vinegar. Cool shallots then puree all ingredients in blender or food processor.
  14. lynninpa

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

    Jan 5, 2006

    Here ya' go, kidd_freeper! :upsidedow

    Mama Melrose's: Linguini Fra Diavolo

    1 cup linguini
    4 each mussels
    1/4 cup squid rings
    3/4 tsp garlic, minced
    2 tbsp olive oil
    1/4 cup cioppino broth
    4 each clams, scrubbed
    6 each shrimp, peeled & deveined
    1/2 cup tomato basil sauce
    1/8 tsp crushed red pepper
    2 tbsp clam juice
    Kosher salt and ground black pepper to taste

    [FONT=Arial, Helvetica]In sauté pan, sauté the clams and mussels with the garlic in the olive oil, until the shells open. Deglaze the pan with the cioppino broth. Bring to a simmer, add the shrimp and squid rings. Just as the shrimp and squid are cooked, add the remaining ingredients. Season with salt and pepper. [/FONT]
    [FONT=Arial, Helvetica]Cioppino Broth [/FONT]
    [FONT=Arial, Helvetica]1 qt lobster sauce
    1 cup marinara
    1/8 oz olive oil
    1/8 oz Tabasco sauce
    1/2 cup Chablis
    3/4 oz chopped garlic
    3/4 oz basil leaves
    To taste- Kosher salt and white pepper

    Sauté garlic in olive oil. Deglaze with white wine. Add stock and marinara. Simmer 15-25 minutes. Add Tabasco, and basil. Salt and pepper to taste.
    [FONT=Arial, Helvetica]Marinara Sauce

    1/2 lb Onions -Diced
    2-3/8 oz Garlic-Minced
    2-7/8 lbs Tomato- Crushed
    1-7/8 lbs Tomato- Diced
    3 tbsp Olive Oil
    4 oz Tomato Juice
    1-1/3 Basil, Chopped Frozen
    1/4 oz Oregano, Dry
    1/4 oz Kosher Salt
    1-1/4 oz Sugar
    1/4 oz Black Pepper, Ground
    2-1/2 oz Tomato Paste

    Roast garlic in olive oil, stirring until garlic has nutty roasted aroma. Add onions, and sauté until onions become transparent. Add all other ingredients. Bring to a boil. Cook over medium heat for at least 1.5 hours, stirring regularly so you don't scorch the sauce. Serve or chill immediately.
  15. lynninpa

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

    Jan 5, 2006
    California Grill: Rice Krispies Cereal Sushi (What a fun idea!) :goodvibes

    8 chewy fruit rolls
    1/4 cup butter or margarine
    1 (10- ounce) package miniature marshmallows
    6 cups crisp rice cereal (Rice Krispies, etc)
    24 Swedish Fish candies

    [FONT=Verdana, Arial, Helvetica, sans-serif]Unroll fruit rolls and place-with plastic sheet down-on cutting board.

    Melt butter or margarine in a Dutch oven over medium heat. Add marshmallows, stirring until melted; remove from heat. Stir in rice cereal until blended.

    Spread about 1/2 cup cereal mixture quickly over each fruit roll, leaving a inch border on 1 long side. Arrange 3 Swedish fish lengthwise down center of cereal mixture.

    Roll up, starting at side without border. Press to seal securely. Repeat procedure with remaining fruit rolls, cereal mixture and candies.

    Cut each roll into 4 slices.

  16. akalittleeva

    akalittleeva Mouseketeer

    Jan 22, 2005
    Ok - I'm sure I don't need a recipe for this, but I've never had a chance to try Figaro Fries at Pinnochio Village Haus. Could someone list the ingredients for this and I can take it from there.
  17. autumnbaby9

    autumnbaby9 DIS Veteran

    Oct 6, 2005
    Lynninpa asked me to post this so here you go

    Disneylands Cajun Style Prime Rib

    1 tblsp Salt
    1 tblsp White Pepper
    1 tblsp Granulated Garlic
    1 1/2 teasp Ground Red Pepper
    1 teasp Ground Fennel Seed
    1 tblsp Ground Black Pepper
    1 Prime Rib, 4 ribs in thickness

    Makes 4 servings (about 9 oz per serving)

    1. Mix all spices and rub prime rib on all sides, let rest overnight in refrigerator.

    2. Preheat oven to 350 degrees. Place Prime rib fat side up on a rack in an open roasting pan.

    3. Roast for about 1 1/2 hours for medium rare or until thermometer reads an internal temperature of 130 degrees. Let rest 15 minutes before slicing.

    Served au jus at Blue Bayou Restaurant with creamy horseradish sauce, this popular prime rib is accompanied by potatoes, fresh sauteed vegetables and a southern-style popover.

    Though no alcohol is served in the Disneyland Park, the chef recommends a flavor-packed Cabernet Sauvignon.

  18. lynninpa

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

    Jan 5, 2006
    Thank you for posting this recipe, autumnbaby! :thumbsup2
  19. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Thanks for posting that one. It's one I haven't seen yet and getting new Disney recipes to try always feels like Christmas to me :banana:

    With a nod of thanks to TWyn, I've got time to post 2 more recipes today from the Delicious Disney cookbook - which she's been kind enough to scan for me and the thread here.

    Roasted Vegetable Cuban Sandwich
    Sunshine Season, The Land, Epcot
    Serves 4

    3 Portobello mushrooms
    Olive oil as needed, for grilling
    8 ounces fresh eggplant, unpeeled, cut in half lengthwise
    8 ounces yellow squash, cut in half lengthwise
    8 ounces zucchini, cut in half lengthwise
    1 red pepper, sliced
    Coarse salt and freshly ground black pepper, to taste
    1 teaspoon olive oil
    1 24 -inch Cuban bread roll
    1/4 cup store-bought hummus
    1 tablespoon yellow mustard
    4 slices Swiss cheese
    1/4 cup or more sliced sour pickles

    Preheat up to 400°F. Carefully remove the stems from Portobello mushrooms and wiped the caps. Brush olive oil on both sides, and grill 8 to 10 minutes on each side until mushrooms begin to brown and are soft to the touch. Refrigerate.
    Season eggplant, squash, zucchini, and red pepper with salt and pepper; drizzle with olive oil and roast for 15 minutes. Refrigerate.
    Slice chilled vegetables into 1/4" planks. Slice jeweled Portobello and 1/4" rounds.
    Slice Cuban bread lengthwise. Spread top with hummus. Spread bottom with mustard. Arrange vegetables evenly on the bread and top with Swiss cheese and pickles.
    Brush griddle or skillet with oil and grill for two to three minutes on each side, or until bread is crusty and cheese is melted. Cut into four servings.

    Kona Salad
    Kona Café, Disney's Polynesian Resort, WDW
    Serves 8

    3 unpeeled Asian pears, cored and thinly sliced
    9 cups (or 1 pound bag) spring mix or gourmet lettuce mix
    1 cup crumbled blue cheese
    1/4 cup thinly sliced red onion
    3/4 cups smoked almonds, chopped in large pieces
    6 tablespoons fresh squeezed orange juice
    2 tablespoons rice vinegar
    1 teaspoon granulated sugar
    1/2 cup canola oil
    1/4 teaspoon coarse salt
    1/8 teaspoon freshly ground black pepper

    In a large bowl, gently toss pears, salad mix, blue cheese, onion, and almonds. In a separate bowl, mix orange juice, rice vinegar, and sugar. Whisk in canola oil, salt, and pepper. Pour over salad and gently toss; serve immediately.

    Cooks Note: if Asian pears are not available, you can substitute fresh peaches, strawberries, or other berries - what ever is in season. Pair this salad with a light crisp wine like a Riesling Spaetlese.
  20. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Lynnimpa - regarding the request list - do you write guest services requesting the recipe's or do we just make note of them for the next time we go to Disney World to ask the chefs?

    I was told I'd hear back about the Steak and Stir-fried noodles from Le Cellier. I saw it on the request list and wrote in about it - but am still waiting. In case anyone wants the number for guest services to follow up on any recipe requests:
    Food and Beverage Support WDW 407-560-6395 (phone)
  21. Lu Ann

    Lu Ann Afternoon Tea Hostess

    Nov 12, 2007
    Thank you, Tatania! Even this recipe is a bit different than what was served at EPCOT, though. They didn't serve slices of avacado, but they had avacado sauce served on top. Interesting, how they change the recipe. I can't wait to try this one!

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