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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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    Cool! :cool1: I was planning on making a couple of recipes this weekend, too, but looks like I am coming down with the flu. :sick: Please let us know how tonight's dinner comes out, bnf2!
     
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  3. lynninpa

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

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    Thanks for your tip on the Worcestershire sauce, Tatania! :upsidedow I have always thought that it can "make or break" a dish.
     
  4. hardingk

    hardingk DVC Member since 2007 AKV & BLT

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    Does anyone have the receipe for the Sweet Potato Pancakes at Boatwright's? They are Dh's FAVORITE!! We have to eat there everytime we visit!
     
  5. lynninpa

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

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    Here you go, hardingk! Enjoy! :upsidedow

    Boatwright's: Sweet Potato Pancakes

    Yield:
    12-15 pancakes

    Pancakes:
    1 & 1/4 cups brown sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    2 & 1/4 cups all-purpose flour
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1 & 1/2 cups milk
    3 eggs
    6 tablespoons vegetable oil
    1 teaspoon vanilla extract
    12-ounce can sweet potato, mashed

    Pecan Honey Butter:
    1 stick butter (at room temperature)
    1/4 cup honey
    1/4 cup toasted pecans

    To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.

    To make the pancakes, combine dry ingredients in a mixing bowl. Stir in
    milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in
    the mashed sweet potatoes (should result in a lumpy texture). In a small
    nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat.
    Pour in batter to desired size. Cook until dark brown (sweet potato
    pancakes take a little longer to cook than regular pancakes because
    of the density of the sweet potatoes). Serve pancakes warm with pecan
    honey butter.
     
  6. Tatania

    Tatania Disney Foodie

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    How adorable. I love seeing pictures of Disney food as much as I love reading the recipe reviews. I have yet to try the Cinnamon buns and have added all your comments to my files.

    I'm going to have to remember to take pics next weekend as well, when I do the all DISNEY birthday dinner for DS and familly. I've decided to stick primarily to Poly resort recipes and have the Narcoossee's cheescake for dessert. I want to make that light fluffy bread with the honey butter they serve at the Kona cafe to go with the Kona salad.

    Looking forward to hearing how the Mexican dishes turn out.
     
  7. PNWmom

    PNWmom Mouseketeer

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    My family prefers waffles over pancakes, do you think the sweet potato batter could be used in a waffle iron?
     
  8. westcliffemom

    westcliffemom Sometimes, I'm Pooh-brained!

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    For the Cinnamon Rolls, I made it both ways, overnight in the fridge & in one day. They both turned out good, but not the same.

    For the icing: I didn't have cream cheese either, so I found a butter powdered sugar recipe on the internet that tastes great.

    1/3 c butter, melted
    2 c powdered sugar
    2 t vanilla
    hot water

    Mix butter & powdered sugar & vanilla, add hot water by the tablespoon til a spreading texture.
     
  9. bnf2

    bnf2 DIS Veteran

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    Sopa De Elote ( p. 83) & Polla A Las Rajas (can't find the page; recipe below)

    Happy to rerport...both were excellent! I ordered both on our Dec. '07 trip because I'd liked them so much from the previous trip.

    The corn chowder seemed smoother at San Angel Inn- maybe next time I will throw it in the food processor for a few whirls. My family really like it... and we can't believe there is no cheese in this soup! A little 'chunky', but still very good.

    Cooked my chicken a little long, but other wise the dish was excellent. Had a little trouble peeling the poblano... any hints? I did not place in indvidual dishes as the recipe called for, but in one... "family style, like Disney" as my 8 years old said.

    This coming week I'm hoping to try Coral Reef PepperJack Cheese Grits, 50's Prime Time Cafe Mom's Meatloaf LTT William Penn Pasta I'll be sure to post a review.

    Lynninpa... sure hope you are feeling better :) Thanks again for keeping this thread updated... it's my favorite!

    Pollo A Las Rajas ~ San Angel Inn at Epcot's Mexico Pavilion Yield: 4 servings.
    4 chicken breast halves
    1 cup of chorizo, casing removed and diced
    1 large red bell pepper
    1 large Spanish onion
    1 large poblano chili
    1 garlic clove, chopped
    1/4 teaspoon ground black pepper
    5 tablespoons vegetable oil
    1 cup sour cream
    1 cup Monterey Jack cheese, shredded
    1/2 cup half-and-half cream

    1. Season the chicken breast halves with garlic, salt, and black pepper. Place the chicken breast halves in a roasting pan and bake in the oven at 350 for 20 minutes or until cooked.
    2. In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating. Peel skin from poblano pepper. Make a slit and remove all the seeds. Slice onion, bell pepper, and poblano pepper into strips.
    3. In a heavy skillet heat remaining 3 tablespoons of oil and add chorizo, garlic, onion, and peppers. Cook over medium high heat stirring occasionally until onions and peppers are soft.
    4. Add sour cream, half-and-half, black pepper and salt and simmer for three minutes.
    5. On ovenproof serving dishes, place 3/4 cup of vegetable mixture. Top with roasted chicken breast. Sprinkle 1/4 cup Monterey Jack cheese on each serving plate. Broil until cheese melts and turns golden. Serve.
     
  10. apostolic4life

    apostolic4life Chef Grumpy

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    The best way to peel any type of pepper is to char or blister the outside with open flame (gas burner or BBQ grill) or in an oven (coat outside of pepper with oil) first. As soon as the pepper is charred or blistered you should put into a bowl and cover with plastic wrap or drop into a zipper bag and seal. Allow the pepper to cool completely then peel skin while holding under warm running water. Then charred or blistered skin will come right off and you will be left with a pepper with an awesome roasted flavor and no skin! If you need more info on the process just let me know!



    :thumbsup2
     
  11. lynninpa

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

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    Thank you for the tips and the icing recipe, westcliffemom! :thumbsup2
     
  12. lynninpa

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

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    As always, thank you for your great tips, apostolic4life! You are always right on target with great tips & advice! :cool1:
     
  13. lynninpa

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

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    Anyone? :confused3
     
  14. lynninpa

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

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    Thank you, bnf2. :upsidedow
     
  15. apostolic4life

    apostolic4life Chef Grumpy

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    Just a guess here, but I do not think this would hold well during a cocktail party. The appeal of this appetizer is the warm, crispy outside that contrasts the warm, soft inside. If it was left sitting out it would end up being soft and cool from the outside to the inside and that may not be what you want. If you can ensure it gets eaten quickly go for it, but if it would be sitting around for a while I would pass on it.



    :thumbsup2
     
  16. Tatania

    Tatania Disney Foodie

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    I had the same experience when I made the Canadian Cheddar Cheese soup and ended up throwing it into the blender at the last minute. It wasn't completely smooth (as that wasn't the point) but ended up being much closer in texture to the one in the restaurant.

    llyninpa - if you're getting this nasty flu/cold that's been going around make sure you get plenty of rest. I caught it coming home from Orlando and I'm STILL not 100%. One feels draggy and tired and you need to get a lot of sleep.

    My Mother borrowed the "Cooking with Mickey and the Chefs of WDW Resort) and made the Cobblestone Cheese Bread from it for a party. I had some of it and boy oh boy, is it ever good! So fluffly and light. I actually could eat more of that than dessert.

    Cobblestone Cheese Bread
    Yacht Club Galley, Chef David Hoffman
    Makes 2 loaves

    2 cups coarsely grated cheddar cheese
    1 1/2 cups water
    1/2 cup milk
    5 cups bread flour
    1/4 cup granulated sugar
    2 tablespoons butter or margarine, melted and cooled
    Two 1/4-ounce packages active dry yeast
    1 tablespoon salt

    1. Place the grated cheese, tightly wrapped, in the freezer for 1 hour before beginning to make the bread.
    2. In a 2 quart saucepan, heat the water and the milk over medium low heat to 105°F - 115°F.
    3. In the large bowl of an electric mixer, place the milk mixture, flour, sugar, butter, yeast, and salt. With the dough hook, beat the mixture on medium-high speed 5 to 6 minutes, or until the dough pulls away from the side of the bowl.
    4. With the mixer on low speed, and 1 1/2 cups of the cheese to the bread dough and beat until the cheese is well combined.
    5. Lightly grease 2 - 81/2 inch by 4 1/2 inch loaf pans. Divide the dough in half, lightly knead each half until smooth, and shape into 2 loaves. Transfer the dough to the prepared pans and divide the remaining 1/2 cup of cheese over the top. Put the pans in a warm place, cover with a towel, and let rise about one hour, or until doubled in size.
    6. Preheat the oven to 350°F. Bake for 25 to 30 minutes, or until golden brown. Cool bread on a rack before serving.

    Note: when this bread is served warm with Vegetable Cream Cheese (recipe below), it quickly disappears from the tables of the Yacht Club Galley at Disney's Yacht and Beach Club Resort.

    Vegetable Cream Cheese
    Yacht Club Galley, Chef David Hoffman
    Serves 4 to 6; makes a generous 1 cup

    8 ounces cream cheese, softened
    1/4 cup chopped fresh parsley
    2 tablespoons Knorr Swiss Vegetable Soup Mix
    a pinch freshly ground pepper, or to taste
    a pinch Spike seasoning or other spicy salt-free seasoning

    In a medium bowl, with a fork, whip the cream cheese until soft and fluffy. Add the remaining ingredients and stir to blend completely. Let the spread sit at room temperature for least 1 to 2 hours to allow this soup mix vegetables to soften and the flavors to develop. Serve at room temperature or slightly chilled.
    Note: this quick and easy spread was designed as the perfect accompaniment to the Cobblestone Cheese Bread. It's equally tasty with crackers or croutons.
     
  17. Dizneydaz

    Dizneydaz DIS Veteran

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    Just wanted to thank you again, for this wonderful thread! :cool1: I made the Mickey Waffles(pg. 39) yesterday and they were wonderful! I had noticed that they looked just like a recipe I had years ago that came with my Belgian waffle maker, but I had lost it. :confused3 I've searched for that recipe for the last few years and couldn't find it.

    Since DD8 and myself don't like to use syrup (I know-crazy, right?) on our waffles (I don't like them soggy and she thinks syrup is too sweet:confused3 ) I just put a little butter on them and then sprinkle them with powdered sugar. So, since we don't have all the sweetness of the syrup, I added a little extra sugar, and vanilla, to the waffles, and they came out just great. :lovestruc I wasn't sure how many waffles the recipe would make so I cut it in half (just for 2 of us). The 1/2 recipe made 5 of the standard Belgian waffle square (approx. 6" sq). DD liked them so much that she actually had 2, and she normally only eats 1 when we make them with Bisquik. (She's never had one of the frozen kind :banana: ).

    So, thanks again, for the recipes-The Mickey Waffles will now be our waffle recipe of choice. DD8 even said that they didn't take that much longer to make than the Bisquik ones. :thumbsup2
     
  18. figment fan21

    figment fan21 Can't wait to be a Disney Bride!

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    This is an awesome thread! Anyone know how to make those breakfast potatoes that you get at OKW? They were deliciouse!!!!
     
  19. apostolic4life

    apostolic4life Chef Grumpy

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    Tatania, when adding cheese to any soup or sauce you need to make sure the temperature of the soup or sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps). This results in a less than smooth end product. When you ran it through the blender you re-homogenized the the product via the intense movement of the bender and all was well with the soup universe.




    :thumbsup2
     
  20. Suzibrat

    Suzibrat \m/ Slipknot Maggot

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    Subscribing and making out a shopping list!! :banana:
     
  21. mkycrzy1971

    mkycrzy1971 DIS Veteran

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    This is definitely the OLD recipe (grilled...the new shrimp are cooked in a WOK)...Thank you so much!!! I had this at one time (stored on my computer)...my computer got some crazy virus and I lost it...when I tried to get it again I was told it was not something they could locate....I am making my shopping list now!
     

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