Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.
Log in or Sign up to hide this advert.
There is a recipe board but subscribing for new ideas! I tried Ohana's pin bread last Easter but could never find that one ingredient...I think some different yeast. Needless to say, it didn't work. Hoping for more trials!
A suggestion for the Alfredo, cut back on the butter. I have made it at home several times, and I cut back a little butter, and even add a little more cheese. Also be sure to serve it right after you make it, don't let it sit. I have a recipie for the butternut squash soup from tony's, but I will have to find it.
I just went and ordered some. LOL I plan on bringing it for our donation to Thanksgiving. dinner.
They have tons of stuff for baking. Maybe they have the yeast you need.
Meat Bobotie?? I've never had this and the ingredients seem so odd... Can someone discribe what it tastes like?
Does anyone have the receipe for mac and cheese served at GF? I would also like one for the pizza at Mara from AKL.
From which restaurant at GF?
We had the Creme de Elote(corn chowder) at San Angel last trip and it was really good. Wondered if anyone might have this by chance?
Just a tip for those who mentioned that their cheese soup "seperated" when reheating. The best way to reheat a cheese and/or cream soup is to do so very slowly over a double-boiler.
Mac and cheese from 1900 Park Fare. We did the character dinner and DH loved it.
Wish we could sticky this at the top. It gets hard to find.
I am looking fo 2, well really 3.
First the 7 bean chili from Sci-Fi
And then the Peanut Rice from Boma, along with the sauce that they put out for it, I am not sure what the sauce is called.
I looked in several of the books that they sell at Disney and didn't see either.
Bump, apparently I am a thread killer. lol
This is a great thread - thanks for sharing all of these recipes!
Beef Fillet from Chefs de France
(4) 8 oz beef fillets, trimmed
1 Tbsp butter
1 Tbsp olive oil
3 Tbsp freshly ground black pepper
6 Tbsp. Brandy
3/4 cup dry red wine
1 shallot, chopped
1 1/2 cups veal or beef stock or broth
1 Tbsp. butter
Heat butter & olive oil in a skillet. Dip fillets in black pepper & season with salt. Pan-fry, turning once to evenly brown, until cooked as desired. Add brandy and *flambe. Remove fillets and cover loosely with foil.
Add wine & shallots to skillet and saute 5 minutes. Add stock & remaining butter and cook 3 minutes, until slightly thickened. Serve sauce over fillets.
*To correctly flambe, click here http://whatscookingamerica.net/flambe.htm
To those of you that have Disney cookbooks, which one do you like the best? Did you get it at WDW or can you get it at a book store or through Amazon?
I have only one that I bought at WDW. Yet I have seen a zillion on Ebay, starting at only 99 cents! Many Disney restaurants will also give you a recipe when you dine there just for asking.
BERTINAS PASTA SALAD Boma Flavors of AfricaDisneys Animal Kingdom Lodge
Yield: 10 servings
1 pound Tri-Color Pasta (4 cups after cooked)
¾ cup Red Onion, diced fine
1 cup Red Bell Pepper, diced fine
1 cup Green Bell Pepper, diced fine
1 cup Celery, diced
1 cup Mayonnaise
½ teaspoon Granulated Garlic
1 ¾ tablespoons Sugar
½ teaspoon Ground Turmeric, toasted
1 tablespoon Curry Powder, toasted
To taste Salt and Pepper
Method of Preparation
1. Cook tri-color pasta and allow to cool.
2. In a large mixing bowl, mix the cooled pasta and all the other ingredients. Check the seasoning and adjust if needed.
Separate names with a comma.