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

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

  1. disney54us

    disney54us SHE'S GONE, OH MY!

    Aug 28, 2007
    :worship: :worship:, Oh tatania thank you so much!!!! :dance3: I was just thinging about it tonight. I was invited to a 'girls night get together' and I thought how great that would be to bring. As you know I did get the ingredients, but not the measurements. I could have played around with it, but would have been disappointed and wasting money when it just isn't right. Looking over the ingredient list, I was given a few weeks ago, it called for baby spinach. I don't know if at one point they used that, I do believe that this looks like the recipe I use to have:goodvibes.

    Note: When I received the recipe it was served with Sun Dryed Tomato/Basil 'chips'
    Buy the tomato/basil flour tortilla's in the market brush w/oil, place on baking sheet and bake in oven until crisp. cut in triangles. The dip was served on monkey dishes w/chips surrounding the monkey dish

  2. Avatar

    Google AdSense Guest Advertisement

    to hide this advert.
  3. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Pina Colava's are on the "Tropical Bar Menu" which is now standard at many bars, including Tambu Lounge and Victoria Falls Lounge. From Guest Relations.

    Menu picture

    Piña CoLAVA
    Tropical Bar Menu, Disney World

    1.25 oz. Bacardi Razz
    3 oz. *Bacardi Pina Colada
    1 oz. Island Oasis Raspberry (flavour mix made from fresh fruit)

    Preparation: Pour layer of Island Oasis Raspberry in empty glass
    Build remaining ingredients in blender over ice, freeze & pour over raspberry.
    * From the Bacardi Website: (3 parts Bacardi, 1 part pineapple juice, 1 part coconut pulp)

    Tonight I made the Banana Bread (Monorail Café, Disneyland Hotel), from Cooking with Mickey Volume 2 and it was excellent. If anyone wants the recipe let me know.
    I also made the Lentils & Hearts of Palm Salad from Boma and it was pretty good as well. I let it sit overnight as suggested so the flavors would meld.
  4. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    I'm hoping to get a reply from the Yacht & Beach Club Resorts about this question and will let you know as soon as I do.
  5. disneyfav4ever

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

    Mar 19, 2005
    :lmao: :goodvibes
  6. DizneyDogs

    DizneyDogs <font color=red>Mouseketeer<br><font color=navy>Sc

    Apr 6, 2000
  7. DizneyDogs

    DizneyDogs <font color=red>Mouseketeer<br><font color=navy>Sc

    Apr 6, 2000
    Does anybody have the recipes for

    Walt's Apple Bread Pudding that they used to serve at Cinderella's Royal Table


    The fried cheesecake served at Maya Grill or the one that used to be served at Blue Bayou
  8. shovan

    shovan DIS Veteran

    Apr 29, 2006
    OMG! Why didn't I know about this thread sooner!!!! I love this! Thanks to the OP for indexing & keeping this going! I love doing Disney food & food porn. I'll go check my photo's to see if I have any Disney food shots in there. Tonga toast is a regular in our house and the last thing I made was the Irish Lamb Stew from "06 F&W fest.
  9. tjl1388

    tjl1388 20 mins. from the Mouse!!

    Feb 15, 2005
    We make Dole whips at least once a month. Still not the same...missing a little magic;)

    Can we the Steak at Tonys to the wanted list. It had some kind of Port wine reduction on it that was AMAZING!!
  10. TheGoofyMama

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

    Jan 18, 2008
    Corn Dog Muffins

    1 pound box cornbread mix
    2 tablespoons brown sugar
    2 eggs
    1 1/2 cups milk
    9 turkey hot dogs
    1 cup grated Cheddar cheese

    Preheat oven to 400°F. Lightly grease muffin tins. In a large bowl, stir together cornbread mix and brown sugar. In a small bowl, whisk together eggs and milk; and then stir into dry mixture until moistened. Mix in cheese.
    Spoon mixture into greased muffin tins only 2/3 full. Add half a hot dog to each muffin. Bake for approximately 14–18 minutes, or until golden brown.

    Recipe By: Aimée Rivera Disney Chef
    source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
  11. TheGoofyMama

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

    Jan 18, 2008
    Chicken Club Roll Ups


    1 whole boneless, skinless chicken breast, cut into 1-inch strips
    1 tablespoon of kosher salt
    1/2 teaspoon of cracked black pepper
    4 each whole-wheat wrap
    1/2 cup bacon bits
    1 cup shredded lettuce
    1/2 cup diced tomatoes
    1/2 cup shredded Cheddar cheese
    1/2 cup low-fat ranch dressing

    Season the chicken strips with the kosher salt and black pepper. Heat up a sauté pan to medium-high; add the chicken strips. Cook thoroughly. Put aside and chill. Place the cooked chicken on the open wrap, and top with bacon, lettuce, tomatoes, cheese and dressing. Wrap and fold the corners in.
    Serve chilled or room temperature.

    Recipe By: Aimée Rivera Disney Chef
    source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
  12. TheGoofyMama

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

    Jan 18, 2008
    Chicken Fajitas


    1 teaspoon pure chili powder
    1 tablespoon kosher salt
    1/2 teaspoon ground cumin
    1/2 teaspoon onion powder
    1/4 teaspoon garlic powder
    1 tablespoon cornstarch
    1/4 cup water
    3 tablespoons extra virgin olive oil
    1 whole skinless, boneless chicken breast (approx. 1 lb.) cut into ½-inch strips
    1 medium onion, peeled and thinly sliced
    1 green bell pepper, cored, seeded, and cut into thin strips
    2 teaspoons fresh-squeezed lime juice
    8 flour tortillas
    3/4 cup shredded Cheddar cheese

    In a Ziploc bag, add the seasoning spices, water, and oil. Shake well, then add the chicken, onions, and peppers; toss until is all coated. Let it seat for at least one hour. Heat sauté pan to medium-high and add the contents of the bag; cook thoroughly. Add lime juice to the cooked chicken/onion/pepper mix and place equal amounts on the 8 flour tortillas. Top with shredded cheddar and fold. Serve hot or room temperature.

    Recipe By: Aimée Rivera Disney Chef
    source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
  13. TheGoofyMama

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

    Jan 18, 2008
    FamilyFun Magazine (Disney)

    This colorful new twist on a classic treat is a great gift for your child to give to anyone she's sweet on this February 14.

    Cooking spray
    3 tablespoons margarine
    6 cups mini (or 60 regular-size) marshmallows
    Red food coloring
    9 cups Rice Krispies cereal
    Heart-shaped cookie cutter
    Plastic bags, yarn

    1. To begin, lightly coat a 10- by 15-inch baking sheet with cooking spray and set it aside.

    2. Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. Stir in drops of red food coloring until the color receives a thumbs-up from the chef.

    3. Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet.

    4. With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness.

    5. Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they're ready for giving. Makes seven 5-inch hearts.
    source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
  14. TheGoofyMama

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

    Jan 18, 2008
    Ralph Brennan's Jazz Kitchen, Downtown Disneyland

    Gumbo Ya Ya - Small Batch
    Serving Size = 4


    1/2 Cup Oil
    3 Tablespoons Flour
    1 Pound Andouille
    1 Medium Onion -- chopped
    1 Medium Green Pepper -- chopped
    1 Tablespoon Butter
    2 Cups Chicken Stock
    1 Cup Diced Chicken
    2 Teaspoons File
    1/2 Cup Water
    Salt And Pepper -- to taste


    Roux: Heat oil in a saucepan. Add in flour and cook until flour turns a dark brown. Set aside.

    In a saucepan, saute andouille, onion and green pepper in butter for approximately 10 minutes. Add chicken stock and simmer for 10 minutes. Let mixture come to a good boil. Add roux and let simmer for 20 minutes. Add in one cup of diced chicken. Salt and pepper to taste. Dissolve file in water. Add file to soup at the last minute. Simmer for 10 minutes and serve over hot rice.

    source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
  15. TheGoofyMama

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

    Jan 18, 2008
    This dressing recipe, and the Brown Derby Original Cobb Salad, was given to Bob Donohue, of San Antonio, by Bob Cobb, owner of the Brown Derby in Hollwood.

    20 min | 20 min prep | SERVES 4 -6 1 cup water
    1 cup red wine vinegar
    1 teaspoon sugar
    1/2 lemon, juice of
    2 1/2 tablespoons ground black pepper
    1 tablespoon Worcestershire sauce
    1 tablespoon English mustard
    1 head garlic, chopped
    1 cup olive oil
    3 cups salad oil

    Blend all ingredients, except oils.
    Add olive oil and salad oil.
    Mix well.
    Chill and shake thoroughly before serving on salad.

  16. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    I didn't buy the '06 F&W Fest. cookbook cause I felt the recipes were repeating too, much so mised the Irish Lamb Stew recipe. Would you able to post it please, along with any other unique or good '06 F&W Festival recipes? As soon as I have the Raglan Road recipes transcribed I'll start working on adding the new '07 F&W Festival recipes (many are repeats from previous years and already posted at other places.)
  17. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Wow, Goofymama - thanks so much for adding all those recipes. :goodvibes For those who might be wondering, Chef Aimée C. Rivera works at the Grand Floridian Resort and Spa and shared these recipes on TV for kid's lunches. I'm not 100% all of them were on the menu at WDW but maybe someone else knows that.

    If possible, I'd like to suggest we post which Disney restaurant or menu the recipe is from because (at least for me) the parameters I've set for my personal Disney collection is that the dish, at some point, was made and eaten at one of the Disney theme parks.

    Thanks again to everyone who is contributing recipes - I LOVE adding to my collection. :thumbsup2
  18. TheGoofyMama

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

    Jan 18, 2008
    :cool1: :cool1: :cool1: :cool1:

    Ragland Road Irish Pub, Downtown Disney's Pleasure Island

    Yield: 4 servings.
    12 slices medium-sliced white bread
    3 ounces salted butter, at room temp
    2 ounces raisins
    1/2 pint cream
    1/2 pint milk
    4 egg yolks
    3 ounces super-fine sugar
    Sauce of choice for serving
    1. Butter ovenproof dish. Remove crusts from bread; butter on both sides
    and cut into quarters. Arrange layers of bread in triangles (overlapping
    slightly) in bottom of dish, scatter raisins on top. Cover with another
    layer. You should have some bread pieces leftover to use in Step 4.
    Press down gently with spatula.
    2. To make custard, heat cream and milk in pot until it almost comes to
    boil. Remove from heat.
    3. Whisk egg yolks and sugar in large heatproof bowl set over pan of
    simmering water until thick and whisk leaves a trail in mixture. Remove
    from heat and beat in cream mixture. Pour 2/3 of the custard over
    layered bread. Let stand 30 minutes or until bread has soaked up
    4. Heat oven to 350 F. Pour remaining custard over soaked bread and
    arrange remaining bread slices on top. Press down gently with spatula so
    that custard comes halfway up bread slices. Bake 30 minutes until
    custard is just set and top is golden brown. Serve immediately with
    sauces of choice.
    Recipe note: A custard or butterscotch sauce works well.
    SOURCE: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
  19. TheGoofyMama

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

    Jan 18, 2008
    :banana: :banana: :banana: :banana: :banana:

    (Planet Hollywood, Downtown Disney)

    2 chicken breasts
    2 garlic cloves, minced
    1/4 cup Parmesan cheese, grated
    1 small onion, chopped
    1 red bell pepper, chopped
    1 cup mozzarella cheese, shredded
    Refrigerated pizza dough
    1/2 head romaine lettuce, shredded
    2 tomatoes, diced
    Prepared Caesar salad dressing
    Croutons (optional)

    Cook chicken and chop into 1-inch pieces. Over medium heat, combine garlic, onion and red bell pepper with 2 tablespoons Caesar salad dressing and cook until vegetables are tender; add chicken pieces and continue cooking for another minute.

    Roll out pizza dough to cover pizza stone and create a ridge around the edge. Brush pizza dough lightly with salad dressing. Spread chicken and vegetables on dough. Top with mozzarella and Parmesan cheeses. Bake at 350 degrees for 20 - 25 minutes, or until cheese is bubbly and crust is golden.

    While pizza is baking, chop lettuce and tomato and toss with salad dressing to taste. When pizza comes out of oven, place salad on top of pizza and garnish with croutons if desired.

    source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
  20. TheGoofyMama

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

    Jan 18, 2008
    :dance3: :dance3: :dance3:
    Wolfgang Puck Cafe at Downtown Disney

    For years my favorite pasta on the menu at Downtown Disney's Wolfgang
    Puck Cafe was their spicy Pad Thai. Alas, they no longer offer it. But
    that doesn't mean we can't make it at home.

    Here's the recipe:
    Sauce 1:
    3 tablespoons lime juice
    3 tablespoons tamarind paste
    1/2 teaspoon paprika
    1/2 cup palm sugar
    1 teaspoon salt
    Sauce 2:
    3 tablespoons fish sauce
    1 tablespoon rice vinegar
    1 tablespoon water
    1 tablespoon sugar
    2 teaspoons minced garlic
    2 teaspoons minced Thai green chilies
    1 tablespoon minced cilantro leaves
    4 ounces rice noodles, linguini size
    1 quart cold water
    Oil, for deep-frying
    2 ounces firm tofu, cut into 1/2-inch dice
    2 tablespoons chopped roasted peanuts
    1 tablespoon butter
    1 egg, beaten with 1 teaspoon milk, plus salt, to taste
    2 tablespoons peanut oil
    1/2 teaspoon minced lemongrass
    1 teaspoon minced green chilies
    1 teaspoon chopped shallots
    1 teaspoon minced ginger
    1 kaffir lime leaf
    1 tablespoon chopped cilantro leaves, plus sprigs for garnish
    6 large shrimp, peeled, deveined
    1/2 cup bean sprouts
    Julienned green onion, for garnish
    2 lime wedges, for garnish
    1. To make Sauce 1: In a small saucepan, combine all the ingredients and
    bring to a boil. Continue boiling briefly just until the sauce reduces
    slightly. Set aside to cool. Reserve.
    2. To make Sauce 2: In a small nonreactive bowl, combine all the
    ingredients and stir until well blended. Reserve.
    3. In a mixing bowl, soak the rice noodles in cold water until softened.
    (This can be done several hours ahead of time.) Drain and reserve until
    4. Heat the oil in a medium saucepan or wok over medium-high heat.
    Deep-fry the diced tofu until crisp and golden. Remove with a slotted
    spoon or wire skimmer, drain on paper towels, and set aside to cool.
    Reserve. Add the peanuts to the oil and fry for 30 seconds. Remove and
    set aside.
    5. In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg
    mixture to a medium consistency. Season with salt. Transfer to a plate
    and set aside to cool. Chop coarsely and set aside until needed.
    6. In a wok, over high heat, add the peanut oil. When almost smoking,
    stir-fry the lemongrass, green chilies, shallots, ginger, kaffir lime,
    cilantro, and shrimp until the shrimp turn pink and opaque, about 1
    minute. Add the softened noodles, half of the bean sprouts, fried tofu,
    scrambled eggs, Sauce 1, and Sauce 2. Continue to stir-fry until the
    noodles have flattened, heated through, and blended with the sauce.
    7. Transfer the Pad Thai to a serving plate. Top with the remaining bean
    sprouts, cilantro, green onions, and chopped peanuts. Serve with lime
    wedges for each person to squeeze over the noodles.

    source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
  21. Tatania

    Tatania Disney Foodie

    Jul 26, 2007

    Crock 'O' Paté - Rustic chicken liver pate served with an apricot chutney
    Raglan Road Restaurant, Pleasure Island (from Chef Kevin Dundon)
    Serves 4 - 6

    14 ounces chicken liver (or lambs liver), thinly sliced and cut into strips
    1 small onion, finely chopped
    2 1/2 tablespoons snipped fresh chives
    scant 1/2 cup plain flour
    2 1/2 tablespoons olive oil
    3 1/2 sticks (12 oz) butter, at room temperature
    7 1/2 tablespoons brandy, plus a little extra if necessary
    1 stick (4 oz) clarified butter (see below)
    10 tablespoons apricot chutney (see below)
    8 - 12 slices caramelized Onion Crostini (see Goat’s Town recipe)
    salt and freshly ground pepper

    Heat a large frying pan until searing hot. Place the liver in a bowl with the onion and chives. Sprinkle over the flour and season, then mix until well combined. Add the olive oil and a knob of the butter to the pan and then tip in the liver mixture. Sauté for 4 to 5 minutes until the liver is well sealed and lightly browned all over.
    Pour the brandy over the liver mixture and set alight, then use to deglaze the bottom of the pan by scraping off any sediment with a wooden spoon. Transfer to a food processor and add the remaining butter, then process until smooth. Season to taste and add another dash of brandy if you think it needs it.
    Pour the country pate into a 900 mL/1 1/2 pint Mason jar, tapping it gently on the work surface to ensure that it settles evenly and to remove any tiny air bubbles. Leave to cool completely and then pour over the clarified butter to seal completely. Close the jar and chill for at least 4 hours or overnight is best to firm up.
    To serve, spoon the country paté on to serving plates and add a dollop of the apricot chutney and a couple of slices of the crostini.

    Clarified Butter (makes 7 fluid ounces)

    2 1/2 sticks (9 oz) butter
    Melt the butter in a small pan over low heat. Leave to stand for a few minutes until all the oil rises to the top, then skim off the oil into a sealable plastic container. It will keep for 2 months in the fridge. Clarified butter is just the oily part of the butter without the buttermilk. You can also microwave the butter in a plastic jug on high heat for 1 minute. If it is not completely melted, give it another 30 seconds but do not allow it to boil as you would on the stovetop.

    Apricot Chutney (makes about 3 pounds)

    1 pound ready-to-eat dried apricots, cut into strips
    7 ounces (200 g) raisins
    one onion, finely chopped
    1 3/4 cups light muscovado sugar (unrefined brown sugar)
    1 1/2 cups white wine vinegar
    1 teaspoon salt

    Place the apricots in a heavy-based pan with the raisins, onion, sugar, vinegar and salt. Bring to a boil over moderate heat, stirring until the sugar has dissolved. Turn heat down to a gentle simmer and cook for about 30 minutes until well reduced and syrupy, stirring frequently. Remove from the heat and leave to cool completely.
    If you are not planning on using the apricot chutney immediately, sterilize a Mason jar. Otherwise transfer to a bowl, cover with Saran wrap and chill until needed, it will keep like this for up to one month in the fridge.

Share This Page