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

  1. Tatania

    Tatania Disney Foodie

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    I totally understand. :thumbsup2 Food is one of lifes great pleasures and plays a major role in our lives and history - which I why I love researching and teaching on the history of food. Foodies live to eat. :)
     
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  3. Tatania

    Tatania Disney Foodie

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    Thanks! The second place is in California (the first is France) and the product sounds delicious. $22.50 for a 10 oz jar - so it better be good, LOL. Not sure I want to spend that right now to make the Cocomisu but at least I know the product exists. BTW, I made Kevin Dundon's Bailey's Cream Pots instead and they are fabulous - like a creamy cloud of Bailey's and coffee. If his pie at Raglan Road is anything like it, it must be amazing. This recipe would be too soft for a pie filling, however.

    Narcoosee's cheese cake - I made this a second time and this time I was there for the entire baking time to make sure it came out of the oven on time. I also used loads of water in the water bath and started the temp. at 375F for 10 minutes before turning down to 300F.

    The cake at last weekends dinner was not good - the surface was cracked, it tasted heavy, dense and dry. My son insists he took it out on time but I think otherwise. This time I made individual cakes and they were creamy, soft and delicious. I left out the crust to save calories (haha), and used my leftover cherry sauce and sugared almonds.

    My Almond Encrusted Cheescake:

    [​IMG]
     
  4. apostolic4life

    apostolic4life Chef Grumpy

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    Obviously you forgot.......these are Disney recipes, this means the calories are non existent. The magic of Disney does extend to the recipes too......right??? pixiedust:
    :lmao::rotfl2::lmao::rotfl2::lmao::rotfl2::lmao::rotfl2::lmao::rotfl2:





    :thumbsup2
     
  5. Tatania

    Tatania Disney Foodie

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    I think my scale doesn't understand this magic yet... that's why I'm off to the gym right now, LOL. Will write to Kevin Dundon tonight about the Chicken Pie recipe and his Banoffi pie. Apparently he uses a "secret" sauce on it but I bet it's the Caramel Sauce from his book. I had this pie for the first time in Ireland last summer and WOW. Have you ever tried this apostolic4life? of course, no caories AT ALL in this one! :rolleyes:
     
  6. apostolic4life

    apostolic4life Chef Grumpy

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    I have not had it yet, but since it is that wonderful, magical, calorie free type of pie I will add it to my list! ;)




    :thumbsup2
     
  7. pooh'smate

    pooh'smate <font color=royalblue>My ticker is actually a day

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    I just found this thread. I am so excited. I love to cook and bake and now I have to go grocery shopping. I have some work to do in the kitchen. :yay:
     
  8. Tatania

    Tatania Disney Foodie

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    Welcome pooh'smate! It always is exciting to get a new Disney recipe because I know it's going to taste great. It's just about all I use for cooking.
     
  9. Tatania

    Tatania Disney Foodie

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    It's official - directly from Chefs de Fance in Epcot. The recipe for Soupe a L'Oignon Gratinee (Baked Onion Soup) should read chicken broth instead of water (as I suspected after the last post on this).

    So the ingredients are now:

    1 & 1/2 pounds yellow onions, diced
    10 Tbsp unsalted butter
    2 Tbsp flour
    1 & 1/2 tsp salt
    1/2 tsp black pepper
    Thyme: 2 fresh sprigs OR 2 tsp dried
    Parsley: 2 fresh sprigs or 1 Tbsp dried
    2 dried bay leaves
    1/2 lb French bread
    9 ounces Gruyere cheese, grated
    2 & 1/2 quarts chicken broth

    In a large soup pot, sauté the onions in the butter over medium heat until lightly browned. Sprinkle with flour and stir to form a roux. Gradually add 2 & 1/2 quarts chicken broth, then the salt, pepper & herbs. etc.
     
  10. Tatania

    Tatania Disney Foodie

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    Well, well.. I've never seen All Ears Net update as frequently. Some of the recipes I submitted in Jan. are up and a couple we don't have here yet.


    Rigatoni Fiesolana
    Spoodles, Boardwalk
    Yield: 6 servings

    1 Tablespoon olive oil
    ½ pound ground sausage
    ½ teaspoon minced garlic
    1 each Portobello mushroom, sliced
    2 cups your favorite marinara sauce
    ¼ cup heavy cream
    pinch fresh basil
    salt and pepper to taste
    1 pound cooked rigatoni noodles
    ¼ cup parmesan cheese

    Heat olive oil in a medium sauté pan. Add the sausage and cook until nicely browned and cooked through. Add garlic and stir to mix well. Add the mushrooms, stirring frequently, to allow mushrooms to wilt. Add marinara and heavy cream and bring to a simmer. Add the basil, salt and pepper, stirring to incorporate. Taste the sauce to adjust seasonings if necessary. Add rigatoni noodles and toss to coat with the sauce. Top with cheese and serve.
     
  11. Tatania

    Tatania Disney Foodie

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    Flourless Chocolate Cake
    Boma, Animal Kingdom Lodge
    Yield: 1 cake

    12 ounces Butter
    2 1/8 cups (17 ounces) Sugar
    9 each Eggs
    12 ounces Semi-sweet Chocolate Morsels
    1 pound Almond Flour
    ½ teaspoon Baking Powder
    Cream butter and sugar together. Slowly add in the eggs. Melt the chocolate morsels and add to mixture. Mix in the flour and baking powder.
    Grease a 10” square cake pan. Bake at 300 degrees F for one hour and ten minutes. Let cool completely before unmolding. Cover with chocolate ganache and serve.
    Chocolate Ganache
    16 ounces Heavy Cream
    16 ounces Semi-sweet Chocolate Morsels
    2 tablespoons (1 ounce) Sugar

    Heat heavy cream and sugar to a boil. Remove from stove. Pour in chocolate pieces. Let sit for five minutes before stirring. Cover cake with ganache while still warm.
     
  12. lynninpa

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

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    Thank you all for the new recipes. :thumbsup2
     
  13. allisonswonderland

    allisonswonderland DIS Veteran

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    Looking for 2 old alcoholic drink receipes from hurricane hannas -

    the stormalong and malibu berry (both were frozen drinks)

    and the Grey Goose Slush from France
     
  14. Tatania

    Tatania Disney Foodie

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    From p.66

    I blended this with a lot of ice for the slushy texture and they turned out deliciously.
     
  15. Tatania

    Tatania Disney Foodie

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    Stormalong
    Hurrican Hannah's, Beach Club
    1 drink

    Amaretto
    Kahluah
    Baileys
    Pina Colada Mix that you would find in the grocery store

    Fill the blender (reg. size) about 1/2 way with ice. Add about 1/2 to 3/4 oz of each of the first three then cover ice with the Pina Colada mix and blend.
     
  16. disneyfav4ever

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

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    You and I would be very good friends then. ;)
     
  17. Tatania

    Tatania Disney Foodie

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    From a DVC Board member, who was given it by the restaurant.

    SHRIMP AND ARTICHOKE DIP
    Olivia's, Old Key West

    1 lb Cream Cheese
    1 cup Heavy Cream
    (whisk above till creamy)

    Then add-
    1 lb. Baby Shrimp Cooked
    1 12 oz can Artichoke
    2 oz Parmesan
    2 oz Cheddar
    1 tsp Onion Powder
    1 tsp Garlic
    1/2 tsp Kosher Salt
    1/2 tsp Black Pepper
    1/2 tsp Parsely Chopped

    Serve with tomato bagel chips or your favorite crax!
     
  18. allisonswonderland

    allisonswonderland DIS Veteran

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  19. TheGoofyMama

    TheGoofyMama I've been to WDW too many times to count, I've als

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    Does the recipe call for cornmeal?

    Thanks in advance.
     
  20. TheGoofyMama

    TheGoofyMama I've been to WDW too many times to count, I've als

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    Does the recipe call for cornmeal?

    Thanks in advance.


     
  21. apostolic4life

    apostolic4life Chef Grumpy

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    Would be???? You mean were aren't already??? :hug:



    :thumbsup2
     

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