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

  1. TheGoofyMama

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

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    Jan 18, 2008
    Messages:
    253
    * Exported from MasterCook *



    Recipe By :Walt Disney World
    Serving Size : 3 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Pound (36 to 40) Shrimp -- cooked,drained, shelled and
    deveined.
    1/2 Cup Celery -- finely chopped
    1 Tablespoon Onion -- finely minced
    1 1/2 Tablespoons Worcestershire Sauce
    1/2 Teaspoon Granulated Garlic
    1 Teaspoon Hatco Seasoning Powder -- or other similar product
    1/2 Cup Mayonnaise
    3 or 4 Lettuce Cups
    3 or 4 Lemon Wedges

    Mix shrimp with celery and onion. Combine worcestershire sauce, garlic and
    hatco seasoning powder with mayonnaise and mix well. Gently stir into
    shrimp and vegetables. Chill, covered in the refrigerator for 2 hours.
    Serve in lettuce cups and garnish with lemon wedges.

    Description:
    "Liberty Tree Tavern, Liberty Square, Magic Kingdom"
    Source:
    "Cooking with Mickey Around the World: Walt Disney World's Most
    Requested Recipes"
    Copyright:
    "1986"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 275 Calories; 31g Fat (95.2%
    calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 13mg
    Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1/2
    Fat; 0 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

    Source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
     
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  3. TheGoofyMama

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

    Joined:
    Jan 18, 2008
    Messages:
    253
    * Exported from MasterCook *



    Recipe By :Walt Disney World
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 Cup Dairy Sour Cream
    3/4 Cup Mayonnaise
    1/2 Cup Apple Cider
    1/2 Cup Sugar
    1/8 Teaspoon Tabasco Sauce
    2 Tablespoons Apple Cider Vinegar
    1/2 Teaspoon Salt
    1/4 Teaspoon White Pepper
    1/8 Teaspoon Yellow Food Coloring -- if desired
    4 Teaspoons Lemon Juice
    3 Tablespoons Walnuts -- chopped

    Mix together sour cream and mayonnaise. Slowly add apple cider until
    blended. Stir in sugar and add remaining ingredients, stirring to blend
    well. Chill. Refrigerate and unused portion.

    Description:
    "Walt Disney World"
    Source:
    "Cooking with Mickey Around the World: Walt Disney World's Most
    Requested Recipes"
    Copyright:
    "1986"
    Yield:
    "2 Cups"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 1781 Calories; 154g Fat (72.8%
    calories from fat); 8g Protein; 121g Carbohydrate; 2g Dietary Fiber; 58mg
    Cholesterol; 2012mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
    Vegetable; 1 Fruit; 14 Fat; 6 1/2 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

    http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
     
  4. TheGoofyMama

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

    Joined:
    Jan 18, 2008
    Messages:
    253
    * Exported from MasterCook *



    Recipe By :Walt Disney World
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Good Sized Pieces Fresh Ginger Root -- abt 2 oz
    1 Medium To Large Onion -- cut in quarters
    3 Cups Vegetable Oil
    1 Cup Vinegar
    1 3/4 Cups Soy Sauce
    1 1/2 Tablespoons Tomato Paste
    1/4 Lemon
    1 Medium Garlic Clove
    1 3/4 Cups Water

    Soak ginger root in cold water for a few minutes to make it easier to
    remove outer skin.

    Divide ingredients in half and process each half in food processor with
    steel blade until smooth. Combine both halves. Refrigerate.

    Description:
    "Mitsukoshi Restaurant, Japan Showcase, EPCOT Center"
    Source:
    "Cooking with Mickey Around the World: Walt Disney World's Most
    Requested Recipes"
    Copyright:
    "1986"
    Yield:
    "2 Quarts"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 6110 Calories; 655g Fat (94.1%
    calories from fat); 27g Protein; 64g Carbohydrate; 5g Dietary Fiber; 0mg
    Cholesterol; 29013mg Sodium. Exchanges: 11 Vegetable; 0 Fruit; 131 Fat; 1
    Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

    http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
     
  5. TheGoofyMama

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

    Joined:
    Jan 18, 2008
    Messages:
    253
    Lot more of these recipes to come, I am transcribing the entire book "Cooking with MICKEY around our world" 1986 edition.
     
  6. Joan S.

    Joan S. DIS Veteran<br><font color=blue>Needs to 'fess up

    Joined:
    Mar 13, 2001
    Messages:
    2,380
  7. TheGoofyMama

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

    Joined:
    Jan 18, 2008
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    Your welcome, I hope you get them quickly.
     
  8. apostolic4life

    apostolic4life Chef Grumpy

    Joined:
    Nov 14, 2005
    Messages:
    1,087
    where is lynninpa??? :confused3 Our thread creator seems to be MIA. I hope you are well lynninpa!!! Hope to hear from you soon! :hug:





    :thumbsup2
     
  9. Camp Rd. Lady

    Camp Rd. Lady Mouseketeer

    Joined:
    Jun 22, 2005
    Messages:
    261
    Tatania, I can't seem to find the recipe you made. Thanks!
     
  10. GabbyMom

    GabbyMom <font color=darkorchid>I dropped my pager in the t

    Joined:
    Apr 30, 2006
    Messages:
    667
    I don't have the recipe for them, but does anyone have the recipe for the honey ginger chicken wings from the Concourse Steak House?

    I read on the podcast blog that Pete loves them, I thought giving him the recipe would be nice.

    I know with the restraunt closing soon the chances are slim but i wanted to try.

    Thanks in advance
    Vicky
     
  11. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,128
    The recipe wasn't posted here but is in the Cooking with Mickey Vol. 2 cookbook. I'm happy to transcribe any recipes you might want from that book and the offer is still open to transcribe the ones I listed from Raglan Road in a previous thread IF there is anyone interested.

    FISH' N' CHIPS
    Rose & Crown Pub & Dining Room, United Kingdom EPCOT Center
    Yield: 6 servings

    3 pounds white-flesh fish, boneless (cod, snapper, haddock, grouper)
    1 cup lemon juice
    1 tablespoon Worcestershire sauce
    1/4 teaspoon salt
    1/4 teaspoon white pepper
    2 tablespoons vegetable seasoning
    Batter (recipe follows)
    Oil for frying
    Chips (French fries), fresh or frozen, cooked
    Malt vinegar

    Cut fish into fingers about 2 ounces each and place in a glass or stainless steel pan. Mix lemon juice with Worcestershire sauce, salt, pepper, and vegetable seasoning. Pour over fish and marinate in refrigerator for 1 hour, turning every so often to coat fish.
    Prepare batter.
    Remove fish from marinade, drain, dip in batter and fry in hot oil for about 5 minutes, turning to brown both sides, if necessary. Remove from oil and drain on papertowels.

    Serve with chips and malt vinegar.


    BATTER:

    3/4 cup cornstarch
    2 2/3 cups flour
    1 teaspoon salt
    3 teaspoons sugar
    1/8 teaspoon white pepper
    1 3/4 cups water
    2 egg yolks
    1/3 cup flat beer
    2 teaspoons baking powder

    Mix cornstarch, flour, salt, sugar, and pepper.
    In a separate bowl, beat water, egg yolks, and beer together with a whisk and slowly add dry ingredients. Continue to mix with whisk until mixture is smooth. Stir in baking powder. Makes enough batter to coat 3 pounds of fish.

    Cooks Note: I found 1 lb. of fish was plenty for 5 servings, so the 3 lbs. they suggest would be huge 1/2 lb. servings per person. My oil was heated to approximately 325° - which is about right.
     
  12. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,128
    I made the Pan Asian Noodles (p. 68) this weekend and just wanted to report that the recipe is excellent. I made it with half shrimp/half chicken and can highly recommend it.

    [​IMG]



    Llyninpa: I'm also getting concerned because we've not heard from you for so long and hope that you are OK. Hopefully you'll check in soon and let us know what's up. You did such an amazing job on the index updates!
     
  13. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,128
    THis recipe is from the Disney affiliated Family Fun website. They are most likely not the ones from the Concourse Steak House but you could give it a try. I would write WDW quickly with the request before the restaurant closes.

    Honey Ginger Garlic Chicken Wings
    Makes 4 servings

    3 tbsp. honey
    1/3 cup soy sauce
    2-3 tbsp. vegetable oil
    4 cloves garlic
    2 tsp. minced ginger
    2-1/2 pounds chicken wings


    Step 1
    In a bowl, combine the honey and soy sauce with 1/2 cup water. In a wok, heat a few tablespoons oil. Stir-fry the garlic and ginger for 30 seconds; then add the wings and cook until they are brown, about 5 minutes. Add more oil if necessary.

    Step 2
    Add the soy mixture to the pan and turn down the heat to simmer. Cover and cook 20 minutes, or until wings are cooked through. Stir occasionally. Remove lid, turn up heat and stir-fry the wings while the sauce is reduced to a glaze.
     
  14. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,128
    I wanted to let you know how much I appreciate you doing this as this is the one Disney cookbook I don't have in my collection. I'm looking forward to the dessert section! :goodvibes :goodvibes
     
  15. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,128
    [​IMG]


    Marie's Strawberry and Apple Crumble
    Raglan Road Pub and Restaurant, Pleasure Island (Chef Kevin Dundon)
    Serves 6

    300 g/11 ounces sugar pastry (recipe below)
    1 egg yolk beaten with 2 1/2 tablespoons water
    8 ounces apples, peeled, cored and cut into slices (such as Granny Smith or Coxes)
    8 ounces strawberries, hulled and halved, if large
    3 tablespoons caster sugar
    finely grated rind and juice of 1small orange
    2 tablespoons plain flour
    2 tablespoons wholemeal flour
    1/4 teaspoon baking powder
    2 tablespoons dark muscovado sugar
    1 ounce blanched almonds, finely chopped
    1 teaspoon fine pinhead oatmeal
    1 oz/1/4 stick butter, cut into cubes
    Crème fraîche, to serve

    Divide the sugar pastry into 6 pieces and used to line 6 X 4 " individual tartlet tins that are 1 1/2" deep. As this pastry is so short you may find it easier to press it into the tins in an even layer, using the tips of your fingers rather than rolling out. Arrange on a large baking sheet and chill for at least 15 minutes to allow the pastry to rest.
    Preheat the oven to 350°F. Line each pastry case with a circle of non-stick parchment paper that is first crumpled up to make it easier to handle. Fill with baking beans and bake for about 15 minutes until the pastry cases look 'set', but not colored.
    Carefully remove the paper from the pastry cases, then brush the insides with the egg wash to form a seal. Place in the oven for another five minutes or until the bases are firm to the touch and the sides are lightly colored. Remove from the oven and leave until cool enough to handle, then carefully take out of the tins and leave to cool completely on a wire rack.
    Reduce the oven temperature to 325°F. Place the apples and strawberries in a pan with the caster sugar, orange rind and juice. Bring to a simmer, then cover and cook gently for 5 minutes until the fruits are tender but still holding their shape. Remove from the heat and leave to cool.
    Sift the plain and wholemeal flour into a bowl with the baking powder, then tip the residue from the sieve back into the bowl. Stir in the muscovado sugar, almonds and oatmeal. Rub in the butter until the mixture resembles breadcrumbs. Divide the cooled fruit mixture among the pastry cases and sprinkle the crumble on top. Arrange on a large baking sheet and bake for another 20 - 25 minutes until the crumble topping is crisp and golden brown.
    To serve, arrange the crumbles on serving plates (warm or cold), and using 2 dessert spoons dipped in hot water, add a quenelle of crème fraîche to each one.
    Note: Apples can be replaced with blueberries or rhubarb.

    Sugar Pastry
    Makes about 1 lbs. 6 oz.

    5 oz/1 1/2 sticks butter, softened
    5 oz/1 cup plus 2 tablespoons icing sugar, sifted
    2 egg yolks, beaten
    1 1/4 tablespoon cream
    2 1/3 cups plain flour, sifted plus extra for dusting

    To make the pastry, gently cream the butter and sugar in a bowl until pale and fluffy. Slowly add the egg yolks, mixing well after each addition. Stir in the cream and then tip in the flour and mix to a smooth paste. Cover with cling film and leave to rest for at least 4 hours or overnight is best in the fridge. Use as required or freeze down into portions.
    To use, leave to thaw at room temperature for 2 hours or overnight in the fridge. Use plenty of flour to roll the pastry out on the work surface though this pastry is so short, it is very difficult to roll out. It’s easier to press into tartlet tins with your fingers.

    Note: Though this recipe is straight from Kevin's cookbook the crumble topping measurements seem too little. The Food Network had a similar recipe from his restaurant in Las Vegas by way of comparison. The picture doesn't look like the Raglan Road recipe but the seem to have more topping.
    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26365,00.html
     
  16. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,128
    What exactly is this and what can be substituted? I don't see it on the web.
     
  17. greeneeyes

    greeneeyes Mouseketeer

    Joined:
    Feb 16, 2008
    Messages:
    459

    I did a search and all I could find was that Hatco is a restaurant supply company. I went back and reviewed the recipe and the best I can come up with is something like Old Bay seasoning which is used in a lot of seafood recipes. You can use it when you are cooking the seafood or in sauces afterwards. Thats the best I can come up with. :confused3
     
  18. TheGoofyMama

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

    Joined:
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    Your very welcome!! I will send more as I get them typed.

    :flower3:
     
  19. TheGoofyMama

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

    Joined:
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    I'm clueless, I've never heard of Hatco before I typed up the recipe.

    I wonder if it's like an old bay?

    :rolleyes1
     
  20. TheGoofyMama

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

    Joined:
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  21. TheGoofyMama

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

    Joined:
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    * Exported from MasterCook *



    Recipe By :Walt Disney World
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Pounds Boneless, Skinless Chicken Breast
    1 Cup Mayonnaise
    2 Tablespoons Peach Juice
    1/2 Cup Heavy Cream -- whipped
    Salt and White Pepper -- to taste
    2 Cups Canned Peaches -- diced and drained, reserve juice
    Lettuce or Romaine
    Lime

    Poach chicken breasts in 2 cups lightly salted water until tender, about
    25 to 30 minutes. Cool and cut into medium pieces. Blend mayonnaise and
    peach juice until smooth in a 1 1/2 quart bowl. Fold in whipped cream and
    season to taste with salt and pepper. Add diced chicken and peaches and
    gently stir until blended. Chill

    Serve on lettuce or romaine and garnish with lime wedge.

    Description:
    "Top of the World, Contemporary Resort"
    Source:
    "Cooking with Mickey Around the World: Walt Disney World's Most
    Requested Recipes"
    Copyright:
    "1986"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 596 Calories; 58g Fat (81.7%
    calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 60mg
    Cholesterol; 332mg Sodium. Exchanges: 1 1/2 Fruit; 0 Non-Fat Milk; 6 Fat.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0


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

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