<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

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

  1. lynninpa

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

    Jan 5, 2006
    Thanks, Schucraig! Sounds yummy! :thumbsup2
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  3. Schucraig

    Schucraig Disney World is my World!

    Jan 30, 2004
    Key Lime Tars
    Sunshine Seasons, The Land, Epcot
    Yield: 10 – 3 inch tarts

    Ingredients for crust
    1 ¾ cup graham cracker crumbs
    1 ½ cup unsalted butter, melted
    1 cup granulated sugar

    Ingredients for filling
    ¾ cup key lime juice
    1 ½ cup heavy whipping cream
    ¼ cup cold water
    1 tablespoon powdered gelatin
    4 each egg whites
    1 cup granulated sugar

    Ingredients for meringue topping
    6 each egg whites
    1 ¼ cup granulated sugar

    Method of Preparation
    1. In a bowl, mix together graham cracker crumbs, melted butter and 1 cup of sugar.
    2. Place this mix in tart shells and refrigerate for at least 2 hours, preferably overnight.
    3. Bloom gelatin and water over double boiler until mix is clear to the bottom. Do not boil!
    4. Whip up the heavy cram until soft peaks form.
    5. Heat the sugar and the egg whites over a double boiler until warm, whipping constantly with a wire whip.
    6. Transfer the meringue into a power mixer and beat on high until very stiff.
    7. Mix meringue together with warm gelatin until incorporated.
    8. Add lime juice and heavy cream. Fold together.
    9. Remove tart crusts from their molds and fill with the cream mixture.
    10. Place meringue in a pastry bag fitted with a star tip and brown with a pastry torch. Serve immediately.
  4. Schucraig

    Schucraig Disney World is my World!

    Jan 30, 2004
    One of my favorites!:)

    Disney’s Animal Kingdom Lodge

    Yield: 10 servings


    1 pound Bulk Sausage
    1 each Green Pepper, large dice
    1 each Red Pepper, large dice
    2 each Yellow Squash, large dice
    1 each Zucchini, large dice
    2 each Russet Potatoes, medium dice
    1 tablespoon Granulated Garlic
    1 tablespoon Ground Cumin
    1 tablespoon Ground Coriander
    1 teaspoon Turmeric
    1 tablespoon Kosher Salt
    1 teaspoon Cayenne Pepper
    1 tablespoon Black Pepper
    Boursin Cheese Sauce
    2 ounces Butter
    2 ounces Flour
    1 tablespoon Fresh Thyme
    1 pint Heavy Cream
    1 package Boursin Cheese
    To taste Salt and Pepper


    In a skillet over medium high heat, add the sausage and cook until brown using a metal spatula to break the sausage apart. While the meat is cooking, add half the spices.

    Once the meat cooks for 10 minutes, add all the vegetables including the potatoes. Add the remaining half of the spices. Cook another 10 minutes until the vegetables are tender, but not mushy.

    Remove the skillet from the heat and drain the fat. Set the sausage mixture aside for later.

    To make the boursin cheese sauce: In a saucepot over medium high heat, melt the butter. Slowly add the flour using a whisk to form a roux. Cook the roux for one minute. Add the heavy cream, whisking as you go, to incorporate the cream. Turn the heat down to low and cook for 5 minutes.

    Add the boursin cheese and fresh thyme, stirring as you cook for an additional 5 minutes. Add salt and pepper to taste. Remove from heat and chill.

    When it is time to serve this dish for breakfast or brunch, place the sausage mixture in a large mixing bowl. Slowly add the boursin cheese sauce to make a mixture similar to a pot pie filling. Preheat the oven to 350o. Place the sausage and cheese mixture in a casserole dish and top with your favorite store-bought biscuit. (The biscuits need to be raw.) Bake about 20 minutes or until the biscuits are brown. Serve immediately.

    Both the sausage and cheese sauce can be made the day ahead and mixed together on the day of service.
  5. Schucraig

    Schucraig Disney World is my World!

    Jan 30, 2004
    San Angel Inn

    Combinacion Cozumel


    Salsa Ranchera:

    1 Ib. Tomatillos (remove outer shell 1 ½ lb. Tomatoes
    ½ oz. Garlic 4 oz. Chorizo (cooked & chopped)
    1 ½ oz. Flour 2 oz. Cilantro (chopped)
    4 oz. Diced Spanish onions 4 oz. Olive Oil
    2 oz. Chile Chipotle (chopped) 0.7 oz. Salt
    ¼ tsp. Black pepper ½ tsp. Sugar
    24 oz. Water

    Beef Tenderloin:

    4-6 oz. Beef Tenderloins 4 – Corn Tortillas

    On a hot grill proceed to roast the garlic, tomatillos and tomatoes. Then remove and place in blender together with the water, salt, black pepper and sugar.

    In a medium stock pot add olive oil, when oil is hot add flour, diced onions, chipotle pepper, chorizo and the “salsa” from the blender. Bring to a boil, then reduce heat. Cook until salsa thickens.

    Place beef tenderloins on a hot grill and cook to desire tenderness, then remove from stove. Take corn tortillas and dip them quickly in hot oil, then remove (this is done to soften tortillas)

    Place one corn tortilla on a plate.
    Place the beef tenderloin on top of the tortilla and cover with the salsa.

    Method of Preparation:


    - 12 – 16 shrimps
    - 3 – 4 shrimps per plate (or as many as desired)

    1. Marinate the Shrimp with the chile chipotle, 1 garlic clove, black pepper and salt.
    2. In a saucepan place 1 tsp. Of oil and sauté shrimp.

    Mash Potatoes:

    - 4 large potatoes - Cleaned, Boiled & Mashed
    - 1 large Poblano pepper - Boil to remove skin & dice (clean and remove seeds)
    - Combine potatoes & diced poblano pepper.
    Add small amount of butter, milk & salt.


    - Clean vegetables
    - Slice chayote, red peppers & onions
    - Place on grill to roast.
  6. Krischaser

    Krischaser Mouseketeer DVC Gold

    Jan 21, 2006
    Hi this is a great thread. Does anyone know the recipe for the sci-fi blt soup? I am craving it ever since I had it. Thanks:thumbsup2
  7. lynninpa

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

    Jan 5, 2006
    WOW, Schucraig! Thanks for more great recipes! :cool1:
  8. Schucraig

    Schucraig Disney World is my World!

    Jan 30, 2004
    You're welcome! :thumbsup2
  9. marc1477

    marc1477 DIS Veteran

    May 23, 2005
    good recipes
  10. kimble

    kimble Earning My Ears

    Jun 21, 2002
    I love to try to make disney recipes at home... even though I am sometimes scared off by how much butter and cream is included. I guess it is easier to justify eating some of these items when you are on vacation :)

    I would love to hear reviews of the recipes that others have tried to see if they were sucessful... how close are they to the disney originals?

    I recently made the California Grill's Pork Tenderloin with mushrooms and goat cheese polenta (allearsnet) and Raglan Road's Bread Pudding for dessert (thanks to this thread!!) The pork was very close to California Grill...and the mushrooms were amazing (I used Zinfandel for the wine and cremini mushrooms for the mushrooms, as this is what is listed on the California Grill menu). My polenta was a little dry, but I think that is because I could only find instant polenta at my grocery store. I wouldn't use instant again. The bread pudding and sauce was wonderful. I was so happy to be able to make it at home, since I was too full to eat much of it when I was at Disney!
  11. TinkerBelle_325

    TinkerBelle_325 Magical Musing Meg

    Aug 21, 2001
    I was going through this thread and thought I'd start an index of what can be found where:

    Page 1
    Raglan Road: Ger’s Bread & Butter Pudding
    Le Cellier Cheddar Cheese Soup
    CRT Corn and Crab Soup recipe

    Page 2
    Le Cellier Mushroom risotto

    Page 3
    STRAWBERRY SOUP From 1900 Park Fare
    Fettucini Alfredo
    Dunbrody Kiss at Raglan Road
    Potatoes with Afritude
    Tusker House Corn Chowder
    Kona's Macadamia Nut Pancakes

    Page 4
    LTT: Tavern Salad Dressing
    Sticky Wings from Kona Cafe, Polynesian Resort
    Boma Meat Bobotie

    Page 6
    Beef Fillet from Chefs de France
    Key Lime Tarts Sunshine Seasons
    San Angel Inn Combinacion Cozumel
  12. hthrbells

    hthrbells DIS Veteran

    Jul 11, 2006
    This is fantastic!!!!!
  13. lynninpa

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

    Jan 5, 2006
    How cool would it be to make chili using a personal recipe from Walt Disney, himself?!

    2 pounds dry pink (pinto) beans
    2 medium onions, sliced
    1/4 cup vegetable oil
    2 cloves garlic, diced
    1 cup celery, chopped
    2 pounds lean ground beef
    1 teaspoon chili powder
    1 teaspoon paprika
    1 teaspoon dried tyme
    3 cups canned solid-pack tomatoes
    Salt & pepper

    Rinse beans and soak overnight in cold water. Drain beans and place in a 2-quart saucepan. Add fresh water to cover by 2 inches. Add sliced onions and simmer 2 hours or until tender..
    Meanwhile, heat oil in a large soup pot and saute garlic. Add celery and beef and cook until browned. Add chili powder, paprika & thyme. Break up tomatoes and add to pot, blending well. Cover and simmer 1 hour.
    When beans are tender, add to pot and and gently blend. Add salt & pepper and continue to cook for 30 minutes.
  14. lynninpa

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

    Jan 5, 2006

    1 pk Dry yeast
    1 & 1/2 cups warm water
    1/2 cup sugar
    1 teaspoon salt
    2 large eggs
    1 cup undiluted evaporated milk
    7 cups flour
    1/4 cup shortening, softened
    Oil; for frying
    Confectioner's sugar

    In a large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with rotary beater.
    Add 4 cups of the flour, beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. *Cover and chill overnight* Roll out on floured board to 1/8" thickness. Cut into 2 1/2" squares. Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. Drain on paper towels. Sprinkle with confectioner's sugar.
  15. JAM'S MOM

    JAM'S MOM Always Planning Another Getaway to the Fort

    Nov 30, 2005

    Very thoughtful. Thanks for taking the time.

    LUVMYTINK <font color=red>Very Proud Marine & <img src=http:

    Jun 12, 2007
    I was wondering the same thing. Also wondered if anyone knew the recipe for the Boatwright potatoes?
  17. mcgypsy

    mcgypsy Mouseketeer

    Sep 9, 2006
    I think I have that one. I'll look for it when I get back home on Sunday!
  18. lynninpa

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

    Jan 5, 2006
    I know I have seen the recipe somewhere! I am still searching for you. :upsidedow
  19. skw444

    skw444 DIS Veteran

    Jun 13, 2007
    Strawberry Vinaigrette
    from The Liberty Tree Tavern, MK

    17 OZ Strawberry Vinegar
    1 1/2 OZ Salt
    8 OZ Sugar, Granulated
    4 OZ Strawberry Melba
    4 OZ Dijon Mustard
    DASH Tabasco Sauce
    DASH White Pepper
    2 QT./64 OZ Salad Oil
    8 OZ Water

    Place strawberry vinegar, salt, sugar, melba, mustard, tabasco, and white pepper in storage container. Using hand held blender, blend ingredients well. Add oil in four parts blending thoroughly after each fourth. Add water and blend one last time.
  20. lynninpa

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

    Jan 5, 2006
    Thanks, skw444! Sounds interesting! :upsidedow
  21. TwingleMum

    TwingleMum DIS Veteran

    Dec 12, 2002
    Where do yu get strawberry vinegar????

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