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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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    I agree with allyphoe. :thumbsup2
    Thanks, simbee, for posting this recipe. I have never had dinner at 'Ohana yet this sounds yummy!
     
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  3. Simbee3

    Simbee3 DIS Veteran

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    Thanks I will have to give it a try This weekend but will start the marinade on Thursday night.

    No problem. You are definately welcome. If you have the chance to go to Ohana's I would go. We have gone everytime we have went to Disney and we love it.
     
  4. tiggerfan1

    tiggerfan1 DIS Veteran

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    I haven't had any success finding Kona Cafe's beef teriyaki recipe, but I did find a couple of recipes for pineapple teriyaki glaze that may be similar to the Kona Cafe's glaze (the menu says that they use a pineapple teriyaki glaze). Unfortunately, I haven't had any luck finding the exact recipes for some of the recipe requests. :sad2: Here are the recipes (from cooks.com):

    Pineapple Teriyaki Glaze I:

    1 cup pineapple juice
    1/4 cup brown sugar
    1/4 cup honey
    1/8 cup soy sauce
    1 clove garlic, minced
    1/4 tsp. ginger, minced

    10 oz. sirloin strip steak


    Combine all ingredients and marinate steak for 12 hours. Broil/grill steak to desired doneness. Brush glaze on steak before turning.

    -------------------------------------------------------------------------------

    This next recipe is actually a glaze for ribs, but I'm sure it will work just as well on steak.

    Pineapple Teriyaki Glaze II:

    1/4 cup pineapple juice
    1/4 cup soy sauce
    1/4 cup dry sherry
    2 Tbsp. brown sugar
    1 Tbsp. cornstarch
    2 tsp. fresh grated ginger (or 1/2 tsp. ground ginger)
    1 clove garlic, minced


    In a small saucepan, combine all ingredients. Cook until thickened and bubbly, stirring frequently. Continue to stir for about 2 minutes more. Brush on steak during the last few minutes of grilling.

    Makes about 3/4 cup of glaze.


    Those types of glazes are pretty popular in Hawaii (where I'm originally from) and you can even get bottled pineapple teriyaki glazes (as well as other flavored glazes) from some Hawaii-based companies. Unfortunately, I don't think that I'm allowed to give out the company names on this site, so you'll have to do a google search. I hope this helps! :)
     
  5. Simbee3

    Simbee3 DIS Veteran

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    Thank you so much I will let you know how it came out. I am so sorry about the double and triple posts. Ever since the Dis switched servers I have been having so much trouble posting.
     
  6. llmurphy17

    llmurphy17 DIS Veteran

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    Thanks for the recipes- they sound yummy. :upsidedow :upsidedow
     
  7. tiggerfan1

    tiggerfan1 DIS Veteran

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    You're welcome!! I hope it turns out great! :goodvibes

    (By the way, you're not the only DISer to complain about multiple posts since the server switch. Apparently, it has been a problem for a lot of other people. :confused3 )
     
  8. lynninpa

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

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    Thanks, tiggerfan! They do sound delish! :thumbsup2
     
  9. tiggerfan1

    tiggerfan1 DIS Veteran

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    You're welcome! :goodvibes
     
  10. gismo1554

    gismo1554 DIS Veteran

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    lol all ours come in plastic :D
    Ill have a look and see what I can find
     
  11. gismo1554

    gismo1554 DIS Veteran

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    Ah that would make sense (did wonder about the pizza dough lol)
     
  12. gismo1554

    gismo1554 DIS Veteran

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    Thank you so so much! Been craving this for months!
     
  13. gismo1554

    gismo1554 DIS Veteran

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    No problem! Im sure I have some others hiding around here somewhere
     
  14. gismo1554

    gismo1554 DIS Veteran

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    OK finally got around to making this and it was officially fantastic. Left out the celery but it was gorgeous!
     
  15. lynninpa

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

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    Very cool, gismo! The perfect time of year for soups! :thumbsup2 One of these days I want to try the Crab & Corn Soup from CRT. :upsidedow
     
  16. disneyfav4ever

    disneyfav4ever No matter how your heart is grieving, if you keep

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    Here's a recipe I used a few days ago;

    Bourbon Steak Marinade - Yachtsman Steakhouse

    1 Cup Bourbon
    1 Cup Pineapple Juice
    3/4 Cup Brown Sugar
    2/3 Cup Soy Sauce
    4 Cups Water

    Mix all ingrediant, and marnade steaks 24 hours.

    This recipe is enough for 12 steaks, so I only used a third of it for two pounds of steak, and that was enough.
     
  17. lynninpa

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

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    Please tell us, disneyfav4ever-How did it turn out?! I also have the recipe for this marinade (as well as the Jack Daniels' Glaze from the YS) and noticed the ingredients are just a little bit different than the recipe you have. Just wondering how you liked it as I was planning on trying it soon. :upsidedow
     
  18. FFXDSNADDICT

    FFXDSNADDICT Mouseketeer

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    So I checked the list of recipes that were already on here and didn't see the two Im now determined to find.. Does anyone have The Tomato/Mozzarella salad or the French Onion Soup from the Concourse Steakhouse. Oh the email address I can use to request them. I know the Concourse is closing so I want to get these before it does close! THANK YOU SO MUCH!
     
  19. lynninpa

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

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    Here is the recipe for the Onion Soup from the Concourse Steakhouse. I will look around for the salad recipe for you, too, FFXDSNADDICT. :upsidedow

    Concourse Steakhouse: Onion Soup

    10 ounces beef consommé
    5 each sweet onions
    3 tablespoons butter
    1 teaspoon salt
    2 cups white wine
    10 ounces chicken broth
    10 ounces apple cider may be replaced by chicken stock
    1/2 loaf country bread
    kosher salt to taste
    white pepper to taste
    1/2 cup grated gruyere cheese
    6 each sliced provolone
    6 oz scallions
    5 each Spanish onions

    Trim ends off each onion. Then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter is melted add a layer of onions and sprinkle with salt Repeat layering of onions and salt until all onions are in skillet. Do not stir. Leave the onions in the pot for 15-20 minutes. (Allow the onions to sweat down.) Stir occasionally until the onions are golden brown and reduce to approximately 2 cups.
    This process will take about 45 min to an hour. Add enough wine to cover the onions and turn heat to high reducing the wine to a syrup consistency. Add consommé, chicken stock and the optional apple cider. Reduce heat and simmer for about 15-20 min. Add the scallions chopped. Cut the bread into fine slices and toast them.
    Place the soup in 6 single oven proof bowls, top with crouton, provolone cheese and parmesan grated. Place in preheated oven 375 degrees. Bake until cheese has melted and is brown.
     
  20. gismo1554

    gismo1554 DIS Veteran

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    lol well making french onion soup once Ive finished the cheese soup (made a little too much lol)
     
  21. lynninpa

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

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    Which Onion Soup recipe are you going to try, gismo?
     

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