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

  1. Tatania

    Tatania Disney Foodie

    Citrus Mist
    Raglan Road, Downtown Disney

    1.25 ounces Irish Mist
    .75 ounce Bacardi Limon
    juice of 1 lemon
    juice of 1 lime
    splash pineapple juice
    garnish with maraschino cherry
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  3. bnf2

    bnf2 Mouseketeer

    Yummy, yummy, yummy!! I could just stop right there :thumbsup2 (recipe on p. 75, post #1121) I took one bite and told the kids I think I could eat 8 pieces! (I didn't have 8, but I did eat 2 and half!!)

    This was the best cornbread I've ever made!! I don't remember having it at the Hoop-Dee-Doo; maybe they used to serve it there. I have seen some recipes state it's Hoop Dee Doo and Wilderness Lodge Cornbread. I say who cares... it's soooooooo good!

    One note: the ingredient list does not list the 2 eggs needed.
  4. Disney Mama

    Disney Mama Member

    For anyone interested in the spicy relish at Casey Corner in MK .... straight from Disney themselves ... "Hellish Relish" and is made by the Dat'l Do-It company
    in St. Augustine, FL. Check out their website at www.datldoit.com..

    Gotta go and order some!:dance3:
  5. TyRy

    TyRy <font color=blue>Part of the problem is I wear my

    Thanks Tatania - I'm really looking forward to a version that works! :goodvibes
  6. Redhead Realtor

    Redhead Realtor Granny Mouse

    HI there, We have had tremendous luck with just asking for the recipes at any of the places that we have eaten. I also bought all of the older cookbooks on amazon and there are great recipes in teh disney mag. as well. between all of that and the cookbooks sold at some of the pleasure island rest. we have been very lucky!!

    Happy Cooking!!!
  7. Tatania

    Tatania Disney Foodie

    Are there any new or interesting ones you can post - esp. directly from the restaurants?
  8. lynninpa

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

    Thanks for the reply, gismo! :thumbsup2
  9. PixiePowered

    PixiePowered Member

    Anyone have the recipe for the Loaded Baked Potato Soup at the Carnation Cafe (DL)?
  10. Tatania

    Tatania Disney Foodie

    Loaded Baked Potato Soup
    Carnation Café, Disneyland (from Delicious Disney)
    Serves 6

    1 pound bacon, roughly chopped
    1 medium yellow onion, diced
    1 large carrot, peeled and diced
    3/4 cup diced celery
    4 large russet potatoes, peeled and diced
    4 medium red potatoes, diced
    1/4 cup flour
    2 cups chicken or vegetable stock
    Coarse salt and freshly ground pepper, to taste
    4 cups heavy cream

    Optional Garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheeses

    In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp.
    Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
    Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until the mixture thickens slightly. Add stock and half of the bacon. Season with salt and pepper.
    Over medium-high heat, bring the soup to a simmer and cook for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes. Adjust thickness by adding water or stock. The soup should have a creamy consistency. Season to taste, and garnish with toppings, if desired.
    Cooks Note: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.
  11. lynninpa

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

    Alfredos: Minestrone Soup

    1 & 1/2 cups dry red kidney beans
    4 Tbsp olive oil
    2 ounces prosciutto, chopped
    4 cups fresh spinach, chopped, tightly packed
    1 cup cabbage, shredded
    1 leek bulb, thinly sliced
    1 cup carrots, diced
    1 cup zucchini, diced
    1 cup celery, diced
    1 & 1/2 cups yellow onion, chopped
    1 cup potatoes, peeled & diced
    2 tsp salt
    Freshly ground black pepper

    Rinse beans and soak overnight in cold water.
    Drain beans and rinse well. Place beans in a large pot and cover with 1 inch of water. Simmer for 2 hours or until tender. Drain-reserving cooking liquid-and set aside.
    Heat olive oil in a large sauce pot or dutch oven and saute prosciutto for 2 minutes. Add all vegetables and drained beans and saute for an additional 5 minutes. Add enough water to liquid from cooking beans to equal 2 quarts. Add to vegetables and bring to a boil. Reduce heat to simmer and season with salt and pepper. Simmer one hour.
  12. greeneeyes

    greeneeyes Member

    This is soooo good! :thumbsup2
  13. plgrn

    plgrn Mouseketeer

    For the Garden Grill cornbread, this is a stab in the dark, but...
    I have an old Walt Disney World/Disneyland cookbook from the early 1980's that has a cornbread muffin recipe for back when it was "The Land Grille Room." Boy I feel old :goodvibes

    Here it is:

    Corn Muffins
    2/3 cup sugar
    1 teaspoon salt
    1/3 cup shortening
    1 tsp vanilla extract
    2 eggs
    2 cups all-purpose flour
    1 Tbsp baking powder
    3/4 cup yellow cornmeal
    1 1/3 cups milk

    Combine sugar, salt, shortening, and vanilla in a bowl and mix with a mixer for 5 minutes until slightly creamed. Add eggs one at a time and beat for 3 minutes after each addition

    Mix flour, baking powder, and cornmeal well. On low speed add half flower mixture and half milk and beat just to blend. Add remaining flour mixture and milk and beat just to blend. Spoon into paper lined cup cake pans and bake at 400 F for 20 minutes.

    It's worth a try! Hope the haven't changed the recipe since then.
  14. greeneeyes

    greeneeyes Member

    Todd English's bluezoo - Walt Disney World Dolphin

    Crispy Half Chicken with Pumpernickel Panzanella, Melted Tomato and Parmesan

    Ingredients for Crispy Half Chicken:

    2 Whole Chickens
    Salt (To Taste)
    Pepper (To Taste)

    Ingredients for Pumpernickel Panzanella:
    1 Cup Pumpernickel Croutons
    1 Cup Brioche Croutons
    ¼ Cup Julienned Sun-dried Tomatoes in Oil
    1 Tbsp. Green Olives (Slivered)
    1 Tbsp. Black Olives (Slivered)
    1 Tsp. Capers
    2 Tbsp. Grated Parmesan Cheese
    1 Cup Italian Parsley (Whole Leaves, Stems Removed)
    3 Tbsp. Extra Virgin Olive Oil
    2 Tsp. Lemon Juice

    Ingredients for Melted Tomato:
    3 Lbs. Roma Tomatoes (Cored and Quartered Lengthwise)
    ½ Cup Sliced Garlic (Very Thin)
    3 Tbsp. Extra Virgin Olive Oil
    ½ Tsp. Salt

    Ingredients for Parmesan Cream:

    ½ Cup White Wine
    1 Qt. Heavy Cream
    ½ Cup Grated Parmesan

    Method of Preparation for Crispy Half Chicken:
    Bone out either side of the chicken, keeping the breast quarter and leg quarter connected. Remove the thigh and leg bones, then french the wing. Heat two cast iron skillets on high. Season the chicken with salt and pepper. Add oil to one of the cast iron pans. Put your chicken in, skin side down; then place the other cast iron pan on top of the chicken, pressing it down. Let the chicken sear for one minute, then remove from the burner. Place both pans in a 425° oven for 10-15 minutes, depending on the size of your chicken. The result will be a crispy outside and a juicy center.

    Method of Preparation for Pumpernickel Panzanella:
    In a bowl, combine the pumpernickel croutons, brioche croutons, sun-dried tomatoes, green and black olives, capers, parmesan cheese, parsley, olive oil and lemon juice. Set aside.

    Method of Preparation for Melted Tomato:
    In a pan, lightly toast the sliced garlic in the olive oil. Add the tomatoes and salt. Cook on low heat until all the water has cooked out of the tomatoes. This can take anywhere from 1-2 hours. Stir occasionally. The end result should be a bright red concentrated tomato sauce with a very thick consistency.

    Method of Preparation for Parmesan Cream:
    Start with the white wine in a pot and reduce by 2/3. Add the heavy cream and reduce by half. Add the parmesan and remove from the heat. Let cool slightly. Put the parmesan cream in the blender and pulse a couple of times, then strain. Set aside.

    Make a line on the plate with the melted tomato. Top it with the pumpernickel panzanella. Drizzle parmesan cream over and around the tomato and pumpernickel panzanella. Place the crispy chicken halve on top of it. Serve.

    Serves 4
  15. greeneeyes

    greeneeyes Member

    Could it have been the Cocomisu? Like tiramisu, but coconut flavored? I had some when we were there last march and it was wonderful!
  16. PixiePowered

    PixiePowered Member

    I'm looking for a recipe for a (alcoholic) drink that used to be served at 'The Lost Bar' at the Disneyland Hotel. My husband got it while we were there in June 2003 (or maybe it was 2000) ... it was called something to the effect of 'California Sunsplash'? :confused3
  17. VMK_Mouse

    VMK_Mouse Mouseketeer

    Does anybody know the recipe for jungle juice? This is the special orange juice blend served for breakfast the new Donald's Breakfast Safari.
  18. VMK_Mouse

    VMK_Mouse Mouseketeer

    I did not see this before I posted as it was not listed as Tusker. Thanks so much for sharing. :)
  19. lynninpa

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

    Narcoossee's: Spiced Tea Base

    1 lemon, sliced
    4 whole cloves
    Cinnamon stick
    1/2 cup sugar
    1 quart orange juice, fresh
    Ice cubes
    Lemon wedges
    Fresh mint sprigs

    Simmer lemon slices, cloves, cinnamon stick, sugar & orange juice for 15 minutes in a 2-quart saucepan. Do not let boil! Strain juice and discard other ingredients. Refrigerate until well chilled.
    To serve the spiced tea, prepare a mixture of 50% base and 50% cool brewed tea over ice. Garnish with lemon wedges and mint sprigs.

    Note: Always let tea cool before adding base or the tea will discolor.
  20. nemofans

    nemofans Mouseketeer

    Thanks so much!:worship: I was hoping someone could help me find the recipe! I'll give it a try. They were so good!:cloud9:
    And thanks Gismo1554 for posting my question here!:thumbsup2 I didn't realize there was a whole thread for WDW recipes.
  21. Loving this thread...:thumbsup2

    Have a long list of recipes I want to try and it only took me 3 days to get through them all (DD kept kicking me off computer to do playhouse Disney, {sigh} we have raised her well so far).
    I have a question about the Whispering Canyon Apple-Caramel pie. I wanted to make it for DH but I think I found a mistake. Down in the directions, it says to add cinnamon with the apples but up in the ingredients cinnamon isn't even listed. I don't even like apple pie, but love my DH who hasn't been feeling well lately due to arthritis, so I have no clue how much cinnamon to add. Can anyone help me??:confused3

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