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

  1. mkycrzy1971

    mkycrzy1971 Mouseketeer

    Hello! I am looking for the recipe for pork chops from the Whispering Canyon Cafe...they were on the menu last May but taken off by Sept...I cannot remember a lot about them except they had some kind of sweet type glaze on them...anyone else remember the name? My husband absolutely loved them and is crying the blues that he will not be able to get them on our upcoming anniversary trip...I guess I COULD make them before we leave if I have the recipe....couldn't I???? Maybe that will get me some extra "brownie" points!?!?!?:lmao:
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  3. Tatania

    Tatania Disney Foodie

    The recipe as printed in Delicious Disney includes 3/4 tsp. cinnamon as well as three quarter tablespoon chopped candied ginger.

    Caramel Apple Tart
  4. Tatania

    Tatania Disney Foodie

    My contact at Raglan Road just wrote me back and says:

    However the Granny's soup is one of the recipes that are published in his cookbook and slightly modified for Raglan Road. For the American version they use gin and basil. The Irish version uses Poitin and Chives. Can you let me know if this picture looks about like what you had?

    I have Chef Kevin's e-mail address so if I have time I'll contact him this weekend regarding the pie. I'll post more recipes from Raglan Road as soon as I have time to transcribe them.

    Tomato Basil and Gin Soup (Granny's Soup)
    Raglan Road Restaurant, Pleasure Island (from Chef Kevin Dundon)
    Serves 4 - 6

    2 1/2 Tbsp. Olive oil
    1 small onion, finely chopped
    2 garlic cloves, finely chopped
    2 1/4 pound (1 Kilo) ripe plum tomatoes, halved
    2 fluid ounces (1/4 cup) gin or poitin*
    3 cups kitchen garden vegetable stock (see below) or water
    Pinch light muscovado sugar (optional)
    1 cup cream
    salt and freshly ground black pepper
    Crème fraiche and snipped fresh basil or chives to garnish

    Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and sauté for a few minutes until golden. Add the tomatoes and continued to sauté for another five minutes or so until well heated through and just beginning to break down.
    Pour the gin into the pan and allow to reduce by half, stirring occasionally. Stir in the vegetable stock or water and allow to reduce by half again. Blitz with a hand blender to a smooth purée. Season to taste and add the sugar if you think the soup needs it.
    To serve: add the cream to the soup and allowed to warm through. Season to taste and ladle into warmed serving bowls. Garnish each bowl with a small dollop of crème fraiche and a sprinkling of basil or chives.

    * Poitin is a traditional Irish spirit that is made from potatoes. It is now sold under a number of commercial brands and really does have a unique flavor. The Irish version is made with Poitin.

    Garden Vegetable Stock
    Makes 2 litres

    3 onions, roughly chopped
    1 leek, roughly chopped
    2 celery sticks, roughly chopped
    6 carrots, roughly chopped
    1/2 head garlic, unpeeled
    1/4 teaspoon white peppercorns
    1/4 teaspoon pink peppercorns
    1 small bay leaf
    1 fresh sprig each of basil, coriander, thyme, parsley, chervil and tarragon, tied together with a string
    1 scant cup white wine

    Place the onions, leeks, celery, carrots and garlic in a stock pot or large pan. Add the peppercorns and herbs. Pour in 2 litres (2 quarts plus 1 cup) of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and stir in the wine, then push the herbs right down into the liquid and set aside to cool completely. When a stock is cold, transfer to a large jug or bowl. Cover with saran wrap and chill for 24 hours. The next day, strain the stock through a muslin- lined colander into a clean jug or bowl, discarding the vegetables, peppercorns and herbs. Cover with saran and place in the fridge. Use within three days or freeze into 2 1/4 cups sealable plastic containers and use within a month.
    Note: always cut the garlic heads across the "equator". This gives you solely the sweet garlic flavors and not the harsh garlic oil.
  5. wvdislover

    wvdislover Mouseketeer

    Hi! I would love to have the recipe for the lasagna they serve at Tutto Italia. I had the lasagna last week while I was there and LOVED it, but I forgot to ask for the recipe :mad: Thanks!
  6. Tatania

    Tatania Disney Foodie


    Colpucinno (Frothy Colcannon soup)
    Raglan Road Irish Pub and Restaurant, Pleasure Island (from Chef Kevin Dundon)Serves 4 - 6

    2 oz (50 g) rindless streaky bacon, diced
    1 onion, finely chopped
    8 ounces potatoes, diced
    1 leek, thinly sliced
    5 ounces Savoy cabbage, thick stalks removed and shredded
    3 cups Kitchen Garden Vegetable stock (see recipe above) or water
    2/3 cup (150 ml) cream
    1/4 stick (1 oz) butter, diced (at room temperature)
    Coarse sea salt and freshly ground black pepper

    Heat a large pan and sauté the bacon over a medium to high heat for a couple of minutes until the fat comes out. Stir in the onion, potatoes, leek and cabbage, then cover with a lid and sweat over a medium heat for 10 minutes until well softened but not colored, stirring occasionally.
    Pour the vegetable stock or water into the cabbage mixture and bring to a boil, then season to taste. Stir in cream and simmer for a few minutes until the soup has a creamy texture.
    To serve, remove the soup from the heat and whisk in the butter. It is important not to re-boil the soup once the butter has been added or you'll find it will curdle. Ladle the colcannon soup into cappuccino cups or warmed serving bowls and serve with a cheese straw to the side. (recipe below).

    Cheese Straws
    6 oz sheet ready-rolled puff pastry, thawed if frozen
    plain flour, for dusting
    2 ounces Cheddar Cheese, finely grated
    1 egg yolk beaten with 2 tsp. water

    Preheat the oven to 350°F. Place the puff pastry on a lightly floured work surface and sprinkle over the cheddar in an even layer. Fold in half widthways to enclose the cheese layer completely and roll out again to its original size, using a little extra flour if necessary. Brush all over with the beaten egg and place in the fridge for 15 minutes to rest.
    Take the chilled cheese pastry and cut it into 4 in lengths, each 1/2" wide. Hold the ends of each strip between your fingers and twist the ends in opposite directions. Arrange the twisted strips on nonstick baking sheets and sprinkle a little salt over each one. Bake for 10 minutes or until crisp and golden brown, then transfer to a wire rack and leave to cool. Serve warm or at room temperature.
    Note: These are a fantastic canapé and perfect to kick-start any dinner party. They can be made up to 3 days in advance and stored in an airtight container at room temperature. Crisp in a preheated oven at 400°F for 2 to 3 minutes before serving.
  7. Thank you so much! :worship: I had a feeling it wasn't a lot of cinnamon but didn't know for sure. And it looks delicious.
  8. lynninpa

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

    Thanks for the tip, bnf2! Maybe the person who posted the recipe could edit it to include the eggs in the ingredients list? ;) It would be greatly appreciated!
  9. lynninpa

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

    i'll add it to the Requested Recipes list, PixiePowered. :upsidedow
  10. lynninpa

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

    I'll add it to the Requested Recipes list, mkycrzy, in hopes someone has the recipe for you! ;)
  11. lynninpa

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

    I have heard good reviews on this! I'll add it to the Requested Recipes list, wvdislover! :thumbsup2
  12. lynninpa

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

    Thanks for all of the new posted recipes!:cool1:
  13. mkycrzy1971

    mkycrzy1971 Mouseketeer

    Thank you!
  14. JennsAStar

    JennsAStar Earning My Ears

    in epcot we all fell in love with the potatoe cassarole they serve at lunch (and dinner too) does ANYONE have this recipe!
  15. PixiePowered

    PixiePowered Member

    Thank you lynninpa... my husband has talked about that drink ever since that trip!!!! :thumbsup2
  16. Tatania

    Tatania Disney Foodie

    Potato Casserole
    from the Garden Grill Restaurant, the Land

    2 lbs potatoes, diced
    2 lbs shredded potatoes
    2 c diced onions
    1 T dried thyme
    1 qt heavy cream
    8 egg yolks
    8 oz mild cheddar cheese, shredded
    6 oz parmesan cheese
    2 T salt
    1 1/2 t white pepper

    Mix together all ingredients, reserving 2 oz cheddar cheese. Spray 2X10X10 pan with nonstick spray. Fill pan 3/4 of the way full with mixed ingredients. Top with remaining cheese & cover with parchment, then foil. Bake at 325 for 50 minutes. Remove foil and paper and bake for an additional 10 minutes. Let stand for 15 minutes.
  17. Tatania

    Tatania Disney Foodie


    Goats Town (Irish Goat's Cheese and Wild Mushroom Terrine)
    Raglan Road Pub and Restaurant, Pleasure Island (from Chef Kevin Dundon)
    Serves 4 - 6

    1 1/4 Tbsp olive oil
    3 shallots, finely chopped
    1 garlic clove, crushed
    6 oz forest mushrooms, chopped (such as chanterelle, oyster, and shiitake)
    8 ounces soft goat's cheese, crumbled (from a log)
    1 1/4 Tbsp whole grain mustard
    1 1/4 Tbsp chopped fresh flat leaf parsley
    1 poached pear, quartered and fanned out (recipe below)
    salt and freshly ground black pepper
    fresh marjoram sprigs to garnish, optional
    4 wafer-thin slices caramelized onion crostini (recipe below)

    Heat the olive oil in a heavy-based frying pan. Add the shallots and garlic and sauté for about 2 minutes until softened but not colored. Add the mushrooms, season generously and continue to sauté for 3 - 4 minutes until tender and all of the excess liquid has evaporated from the pan.
    Remove the pan from the heat and add the goats cheese with the mustard, parsley and a good grinding of pepper. Stir gently for a minute or two until some of the goat's cheese has just started to melt, tossing the pan occasionally. Be careful not to overcook this or you'll end up with a processed cheese-type finish.
    Transfer the goats cheese mixture into a 1 pint loaf tin that is lined with cling wrap. Leave to cool completely, then cover with more Saran wrap and chill for at least 2 hours, or overnight is best, to firm up.
    To serve, turn the terrine out onto a chopping board and peel away the cling wrap, then cut into individual slices. Arrange on serving plates with the fanned out poached pear. Garnish with the marjoram sprigs and serve with crostini.

    Poached Pears (this recipe makes 4 poached pears)
    4 firm, ripe pears
    1 small lemon, cut into quarters
    1 small orange, cut into quarters
    1 cup plus two tablespoons sugar
    2 1/4 cups red wine

    To poach the pears - peel the pears, leaving the stalks in place and remove the cores. Stand them upright in a pan that fits comfortably and add the lemon, orange, sugar and wine. Add a little water if the pears are not completely covered in liquid and bring to a simmer. Cook gently for 40 to 45 minutes, until completely tender. Remove from the heat and leave to cool in the liquid for at least two hours or the next day is best to allow the flavors to infuse. To serve, fan out the pears, and arrange on serving plates.

    Caramelized Onion Bread (for Crostini)
    3 cups (3/4 lb) strong unbleached white flour, plus extra for dusting
    1 - 1/4 oz packet of dried yeast
    11 oz hand-hot water
    1/2 teaspoon salt
    olive oil, for greasing
    1 egg yolk beaten with 2 tsp. water
    4 tsp. onion marmalade (recipe below)

    Place the flour in the bowl of a food mixer fitted with a dough attachment if you have one. Add the yeast, hand- hot water and salt. Switch on the machine and mix until you have a very sloppy dough. You can also do this by hand and mix with your fingers for 2 -3 minutes, then knead to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a rough mass.
    Turn the dough out onto a well floured surface; lightly flour your hands. Knead for 6 -8 minutes until the dough is smooth and pliable. The dough will be very sticky at first; keep your hands and work surface lightly floured, using a dough scraper if necessary to prevent it from sticking and building up on the work surface. As you continue kneading, the dough will become more elastic and easier to handle. Shape into the loose ball, then return it to a clean bowl and cover with cling wrap. Leave to rest for 20 minutes.
    Turn the dough out again onto a well floured surface and knead for 2 to 3 minutes or until it becomes springy and very smooth. Shape into a loose ball and place it in a lightly oiled large bowl. Turn to coat the dough with the oil and cover tightly with cling wrap. Leave to rise at room temperature for1 hour, or until a slightly puffy but has not doubled in size.
    Preheat the oven to 350°F. Remove the dough from the bowl and former into an oval shaped loaf. Brush with beaten egg and then spoon the onion marmalade on top. Bake for 45 minutes until the loaf is a deep golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack and leave to cool before using.
    (This makes a small loaf and can be doubled to make 1 large loaf of bread).
    To make the crostini, preheat a grill or a griddle pan and toast thin slices of caramelized onion bread - preferably 1 day old - on both sides. Remove from the heat and immediately rub 1 side with a halved garlic clove. Drizzle over a little olive oil to finish. Don't be tempted to make these too far in advance, as the bread goes soggy.

    Onion Marmalade (makes 1 1/3 cups)
    4 red onions, thinly sliced
    1/4 cup sugar
    1/4 cup red wine vinegar
    dash grenadine syrup

    Place the onions and sugar in a heavy-based pan and cook over a gentle heat for 10 to 15 minutes until the onions have softened and the sugar has completely dissolved, stirring regularly.Stir the red wine vinegar and wine into the onion and sugar mixture. Bring to the boil, then reduce the heat and simmer for another 5 minutes until the marmalade as well thickened and slightly sticky. All the liquid should be just about gone. Add the grenadine and mix well. Then leave to cool completely.
    If you're not planning on using the onion marmelade immediately, transfer to a bowl, cover with Saran wrap and chill until needed. It will keep like this for up to 1 week in the fridge.
    Chef&#8217;s Note: this is one of my essentials and streets ahead of anything you can buy. It has so many different uses. Try it in sandwiches or stirred into creamy mashed potatoes, or serve with cold meats etc.
  18. wvdislover

    wvdislover Mouseketeer

    Thanks tons! I really appreciate it!
  19. disney54us

    disney54us SHE'S GONE, OH MY!

    Well it's been a while, lots of running. Can't believe all the recipes added!!!:thumbsup2

    How exciting for you, I guess all those make up for the low pay!

    Okay went back and checked the recipe. In the ingredient list it doesn't list eggs:confused3! I didn't realize it when I posted the recipe, since I just type what I see. This is from DVC vacation magic mag. They have a recipe corner in each addition. I still have the page and no eggs on the ingredient side. Maybe our resident chef can tell us how many based on the amounts of the other ingredients.

    Going through my recipes I came across a few more. I found these on Family Fun mag web site, but they were originally in Dis Mag.
    From Mama Melrose's I have:Penne Bolognese, Chicken and Chianti Risotto, Tomato, Onion and Herb Salad and Mama's Fruit Salad.
    Ca. Grill - Cliff's Lemonade (Chef Cliff Pleau),Spiced Olives, Parmesan Pita Points, Asian Coleslaw, Grilled Yellowfin Tuna, Poppyseed Angel Food Cake,
    Grilled Pork Tenderloin w/Polenta and Balsamic smothered Mushrooms. My incomplete one is from Brown Derby Gazpacho del sol and Grapefruit Cake, I am missing pg 2 of 3 will try to find it somewhere. I also came across Le Cellieir's Creme Brulee, but very strange and :confused3 w/measurements.
    I will try to check the index to see if we have these or not and will post. I anyone reads this b/f and knows if these are needed before I check index just let me know.
  20. greeneeyes

    greeneeyes Member

    Those can all be found on line if you need the complete recipes.
    I've made the creme brulee and don't understand what you mean by strange measurements. :confused3
  21. apostolic4life

    apostolic4life Chef Grumpy

    I was going through the different cornbread recipes to compare them and noticed that this one does not have any cornmeal.......can't be cornbread without cornmeal.


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