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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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    Messages:
    253
    * Exported from MasterCook *



    Recipe By :Walt Disney World
    Serving Size : 6 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2/3 Cup Mayonnaise
    1 Tablespoon Pineapple Juice
    3/4 Teaspoon Lemon Juice
    1/8 Teaspoon Celery Seed
    1/2 Tablespoon Crushed Pineapple
    1 Tablespoon Evaporated Milk or Light Cream
    1 Tablespoon Cider Vinegar
    1 Tablespoon Sugar
    1/2 Teaspoon Prepared Mustard
    1/16 Teaspoon White Pepper
    1 Medium Head of Cauliflower
    1/4 Cup Cheddar Cheese -- shredded
    3 Tablespoons Bacon Bits
    Tomato Roses
    Green Onions
    Celery Leaves

    Mix together mayonnaise, pineapple and lemon juices, celery seed, crushed
    pineapple, evaporated milk or light cream, vinegar, sugar, mustard and
    white pepper. Chill well.

    Separate cauliflower into small florets and soak in ice water for several
    hours. DRain well and combine with mayonnaise mixture, cheese and bacon
    bits, tossing lightly. Garnish with tomato roses, green onion fans and
    celery leaves.

    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): 219 Calories; 23g Fat (89.0%
    calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 14mg
    Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
    Fruit; 2 Fat; 0 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 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:
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    Messages:
    253
    * Exported from MasterCook *



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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Dressing:
    1 Cup Mayonnaise
    1 Teaspoon Curry Powder -- or more to taste
    3/4 Teaspoon Dry Mustard
    1 1/2 Tablespoons Half and Half
    Salt and White Pepper -- to taste

    Dressing: Mix all ingredients together and chill, covered, overnight.
    Makes 1 cup.

    NOTE: Omit half and half to use dressing as a vegetable dip.

    Vegetables:
    Prepare 3 cups crisp raw vegetables using broccoli or cauliflower, cut in
    small florets, sliced zucchini or yallow squash, mushrooms (quarter, if
    large), whole cherry tomatoes or others of your choice. Wash, dry and
    chill well. Blanch broccoli and cauliflower 1 or 2 minutes in boiling
    water and chill immediately in ice water, if desired.

    Description:
    "Garden Gallery, The Disney Inn"
    Source:
    "Cooking with Mickey Around the World: Walt Disney World's Most
    Requested Recipes"
    Copyright:
    "1986"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 405 Calories; 48g Fat (98.6%
    calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 21mg
    Cholesterol; 315mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
    Non-Fat Milk; 4 Fat.


    Nutr. Assoc. : 0 0 0 0 0 0



    source: http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
     
  4. disney54us

    disney54us SHE'S GONE, OH MY!

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    Aug 28, 2007
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    Hi, I was wondering the same?? Where is Lynninpa? Hope you are well and check back in soon. Just received The DVC mag and they always put a recipe in each issue, will check the index and post if we don't have it.
     
  5. TheGoofyMama

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

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    Epcot International Food and Wine Festival 1998

    B R A Z I L


    PASTELES
    Serves: 4 people
    3/4 cup Flour
    4 tblsp. Butter
    2 tblsp. Lard
    1 3/4 tblsp. Water
    1/2 tsp. Salt

    METHOD:
    Put flour into a bowl and cut in butter and lard until the mixture
    resembles coarse meal. Add three fourths of the water and the salt.
    Mix to form a soft dough, adding more water if needed. Form into a
    flat cake and wrap in plastic. Chill at least 20 minutes. Roll dough
    out to 1/16 inch thickness. Cut into circles. Spoon desired filling onto
    dough circles, fold to form half-moon shapes. Bake at 400º for about
    20 minutes.

    Pasteles can be filled with roasted vegetables, meats, or fruits.

    http://pages.prodigy.net/stevesoares/food.htm
     
  6. TheGoofyMama

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

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    Epcot International Food and Wine Festival 1998

    C A N A D A

    PORK TOURTIÈRE PIE

    Makes six servings
    1 1/2 pounds Ground Pork
    3 tblsp. Vegetable Oil
    1 Large Onion, chopped
    2 Cloves of Garlic, minced
    1/4 tsp. Salt
    1/4 tsp. Black Pepper
    2 each Celery stalks, chopped
    2 each Carrots, chopped
    1 each Potato, cooked and diced
    Nutmeg, to taste
    9 inch pie shell, with extra dough to
    cover top
    1 each Egg
    1 tblsp. Cornstarch
    11/4 cup Beef Stock In a large pan brown the meat in oil over high heat. Add the

    onion
    and garlic. Sauté until translucent. Add the celery and carrot.
    Season with salt, pepper and nutmeg. Add the beef stock, cover
    and simmer for 20 minutes. Dissolve the cornstarch in 1/3 cup cold
    water. Add the cornstarch mixture to the pan and mix until thick.
    Remove from pan, refrigerate until cool. Add mixture to the pie
    shell. Cover with other piece of pie dough. Cut slits in top and
    bake at 450° for 30 minutes

    http://pages.prodigy.net/stevesoares/food.htm
     
  7. TheGoofyMama

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

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    Epcot International Food and Wine Festival 1998
    C A N A D A
    MAPLE FUDGE WITH WALNUTS
    Serves: 4 people
    2 cups Sugar
    1/2 cup Milk
    3 tblsp. Maple Butter
    1 tsp. Light Corn Syrup
    1/2 cup Walnuts, roughly chopped
    2 tblsp. Butter
    1 tsp. Vanilla Extract METHOD:
    In a pot, put the sugar, milk, maple butter, and corn syrup. Bring the
    mixture to a boil and with a candy thermometer cook the mixture to
    235º. Remove from the heat and add the butter and vanilla. Let
    cool to 110º, do not mix. Once it reaches 110º, add the walnuts
    and beat vigorously until the fudge loses its gloss and gets thick. Pour
    mixture into a dish lined with plastic wrap. Let cool until hard, turn
    out onto a cutting board and cut into squares.
    http://pages.prodigy.net/stevesoares/food.htm
     
  8. TheGoofyMama

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

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    Epcot International Food and Wine Festival 1998
    C H I N A
    BEIJING LAU BIN
    Serves: 4 people
    Filling:
    1/2 lb. Ground Beef
    Seasoning for Filling:
    2 tblsp. Sesame Oil
    2 tsp. Sugar
    3/4 tsp. Salt
    1/4 tsp. Pepper
    1/3 lb. Chopped green onions

    Skin:
    1 lb. Flour
    1/2 cup Warm Water
    Preparation:
    1) Filling: Mix ground beef with seasoning and chopped green
    onion. Set aside.
    2) Skin: Mix flour and water together in a large bowl. Mix well.
    Let sit for at least one half hour. Divide dough into 3 equal portions.
    Roll out one portion with rolling pin to form a circle of 10 to
    12 inches in diameter.

    3) Divide filling into 3 equal portions. Spoon 1 portion of filling in
    the center of the dough circle. Moisten the outer edge of the
    dough. Pinch together the edge to form a pouch and the filling is
    totally enclosed in the dough. Carefully use the palm of your hand
    to flatten the pouch. Dust with flour and use rolling pin to flatten
    the pouch into a circle 10 to 12 inches in diameter.

    4) Heat enough oil to lightly coat a flat frying pan. Place the lau
    bin in the frying pan. Pan fry each side for approximately 3 to 4
    minutes or until the skin is golden brown. Cook both sides of the
    lau bin.

    5) Serve by cutting the lau bin as you would a pizza.

    http://pages.prodigy.net/stevesoares/food.htm
     
  9. TheGoofyMama

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

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    Epcot International Food and Wine Festival 1998
    C H I N A
    COLD SESAME NOODLES
    Serves: 4 people
    4 oz. Egg Noodles
    4 oz. Napa Cabbage, shredded
    4 oz. Red Peppers, shredded
    4 oz. Snow Peas, shredded
    For Sauce
    2 oz. Peanut Butter
    2 oz. Sesame Paste
    1 oz. Vegetable Oil
    1 oz. Chicken Base mixed
    with 1/2 cup water
    1 oz. Fresh Ginger Juice
    1 oz. White Vinegar
    1 oz. White Sugar
    1 oz. Soy Sauce
    1/2 oz. Garlic, chopped
    Salt and Pepper to taste
    METHOD:
    Boil egg noodles until soft, drain, and leave in the refrigerator to
    cool. Mix all the sauce ingredients together until well blended.
    When ready to serve, top egg noodles with shredded vegetables,
    and then top with sauce

    http://pages.prodigy.net/stevesoares/food.htm
     
  10. TheGoofyMama

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

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    Epcot International Food and Wine Festival 1998
    C H I N A
    DIM SUM
    Serves: 6 people
    Filling:
    1 lb. Ground pork (or beef)
    Seasoning for Filling:
    6 tblsp. Sesame Oil
    2 tsp. Sugar
    3/4 tsp. Salt
    1/4 tsp. Pepper
    1 lb. Napa Cabbage
    1/3 lb. Chopped Green Onions

    Wonton Skin:
    50 pc. Prepared wonton skin

    Preparation:
    1) Filling: Mix ground pork with
    seasoning and put aside. Chop napa
    cabbage until fine. Mix the chopped
    cabbage with 1 t. salt and let sit for
    10 minutes. Squeeze out excess liquid
    from the cabbage. Mix the cabbage,
    chopped green onion, and pork well.

    2) Divide the filling into 50 equal
    portions. Spoon 1 portion of filling in
    the center of a wonton skin. Diagonally
    fold the skin and filling to form a
    triangle.
    Moisten the edges and use index finger and thumb to bring sides
    together. Moisten the 2 points of the triangle and pinch them
    together to form a semi-circle.
    3) Cooking the wontons: Bring 10 cups of water to a boil and add
    the wontons. Stir to prevent wontons from sticking together. Add
    in a cup of cool water. Turn heat to medium and cook wontons for
    6 minutes.

    4) Strain and serve with a dipping sauce on the side.

    Dipping Sauce:
    1 tblsp. Sesame Oil
    1/4 cup Hot Bean Paste
    3 tblsp. Soy Sauce
    1 tblsp. Vinegar
    1/4 cup Water

    Heat sesame oil in a wok and add the remaining ingredients, mixing
    thoroughly. Simmer and stir for about two minutes, until the
    sauce thickens.

    http://pages.prodigy.net/stevesoares/food.htm
     
  11. TheGoofyMama

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

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    Epcot International Food and Wine Festival 1998
    EASTERN MEDITERRANEAN
    BEEF SHAWARMAH
    Serves: 4 people
    8 oz. Gyro meat, cooked
    2 each Pita Bread, cut in half
    Onion Marinade:
    2 oz. Onion, diced
    2 tblsp. Lemon Juice
    2 tblsp. Olive Oil
    1/4 tsp. Cumin
    Dash of Salt
    Mix marinade ingredients together and serve.

    http://pages.prodigy.net/stevesoares/food.htm
     
  12. disney54us

    disney54us SHE'S GONE, OH MY!

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    Golden Chanterelle and Morel Mushroom Soup
    Courtesy of Jiko Chef Brian Piasecki

    Recipe serving size: 1 gallon

    Soup Ingredients
    1/3 cup dried morel mushrooms
    3/4 cup golden chanterelle mushrooms
    3/4 cup portabello mushrooms
    3/4 cup celery, rough chopped
    3/4 cup leeks, rough chopped
    3/4 cup raw carrots
    3/4 cup sweet onions
    1/2 teaspoon parsley, chopped
    1/4 teaspoon thyme, chopped
    1 1/4 quarts vegetable stock
    1 1/4 quarts heavy cream
    1 tablespoon olive oil
    1/3 stick whole butter
    Kosher salt and fresh ground pepper to taste
    As many toasted pumpkin seed as you'd like as a garnish

    Soup steps:
    1. Reconstitute (fancy word for soak) the morel mushrooms in hot water for 30 mins. the day before you prepare the soup. Drain thoroughly, rinse well and dry. Store in an air-tight container in your refrigerator.

    2. When you're ready to prepare the soup, remove and discard the stems from the portabello mushrooms and toss with half of the olive oil. Add salt and pepper to taste, and dry the coated mushrooms on a baking sheet in a 350 degree oven for 20 minutes.

    3. Clean the golden chanterelle mushrooms and save some of the small ones for a fancy garnish.

    4. Roast the sweet onions in a baking pan in a 350 degree oven for 20 minutes or until nicely caramelized (fancy word for brown and limp, which doesn't sound nearly as tempting as caramelized).

    5. Wash and rinse the celery, leeks and carrots before cutting into small pieces.

    6. In a large saucepan, heat the butter and remaining olive oil on the stove over medium heat until the butter starts to slightly bubble. Add the celery, leeks and carrots and saute over medium to medium-high heat for about 10 minutes. Add the portabello, golden chanterelle and morel mushrooms, as well as the onions, thyme and vegetable stock. Simmer for one hour, add the cream and simmer for another hour.

    7. Bur mix (fancy term for using one of those cool hand-held stick blenders) the pot, then finish in a standard blender before adjusting the seasoning with salt and pepper to taste.

    8. Serve garnished with toasted pumpkin seeds, those golden chanterelle mushrooms you set aside earlier (you may saute those if you wisH) and truffle whipped cream. recipe below.

    Truffle Whipped Cream

    6 ounces heavy cream
    1/2 ounce truffle oil
    Kosher salt and fresh ground pepper to taste

    1. Whip heavy cream in an electric mixer set on high speed, and add salt and pepper to taste.

    2. When the mixture starts to thicken, add the truffle oil and continue beating until light and fluffy.
     
  13. joanie123

    joanie123 Earning My Ears

    Joined:
    Jan 3, 2008
    Messages:
    71
    Anyone have the recipe for the bread served for the Spirit of Aloha meal? I seem to remember it being some type of pineapple bread, but it doesn't look like the recipe under Ohanas Pineapple Bread in this thread. Can anyone confirm they are different?
     
  14. TheGoofyMama

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

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    :cheer2: :cheer2: :cheer2: :cheer2:

    Oh my goodness, this sounds so delicious!

    Thanks for sharing it :flower3:
     
  15. TheGoofyMama

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

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    Epcot International Food and Wine Festival 1998
    EASTERN MEDITERRANEAN

    HUMMUS
    Serves: 4 people
    Hummus Ingredients
    10 oz. Garbanzo Beans
    1 clove Garlic, quartered
    11/3 tblsp. Sesame Tahini Paste
    1 tblsp. Lemon Juice
    Dash of Salt

    METHOD:
    Put garbanzo beans with one third of liquid from the beans in food
    processor or blender. Add remaining ingredients and process until
    smooth. Add additional salt and lemon juice if desired.

    source: http://pages.prodigy.net/stevesoares/food.htm
     
  16. TheGoofyMama

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

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    Epcot International Food and Wine Festival 1998
    EASTERN MEDITERRANEAN

    TABBOULEH
    Serves: 4 people
    Tabouli Ingredients
    3 bunches Parsley, chopped
    1 each Tomato, finely chopped
    1/2 cup Cracked Wheat, soaked
    METHOD:
    Combine all ingredients and season with:
    2 tblsp. Lemon Juice
    1 tsp. Salt

    source: http://pages.prodigy.net/stevesoares/food.htm
     
  17. TheGoofyMama

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

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    Epcot International Food and Wine Festival 1998
    F L O R I B B E A N

    JERKED PORK WITH SPICY PINEAPPLE SAUCE
    Serves: 4 people

    Pork Marinade
    1 lb. Pork Meat
    4 tblsp. Sour Orange Juice
    1/2 tsp. Chile Habanero (chopped)
    1/4 tsp. Black Pepper
    1/2 tsp. Brown Sugar
    2 tsp. Jerk Spice
    1 tsp. Garlic, chopped
    1 tblsp. Vegetable Oil
    1/2 tsp. Salt
    8 each Wood Skewers
    1 each Green or Red Bell Pepper
    1 each Spanish Onion
    1/2 each Pineapple (fresh)

    METHOD:
    In a mixing bowl, add all the ingredients and stir.
    Cut the pork meat into 1/2 inch pieces. Add the
    pork with all ingredients and place in the refrigerator
    for a least 2 hours. Cut the green or red
    pepper, onion and pineapple in 1/2 inch pieces for
    each brochette. Assemble the brochettes: four
    pieces or pork, two pieces of onion, two pieces of
    pineapple and one piece of green or red bell pepper
    inserted on a wooden skewer.

    Pineapple Sauce
    1 lb. Pineapple
    2 each Chile Guajillo
    2 each Chile Ancho
    1 tsp. Garlic, chopped
    1/2 cup White Wine
    1 cup Brown Sugar
    1/2 tsp. Allspice
    1/3 cup Flour
    1/2 gallon Water
    1/3 cup Vegetable Oil
    1/2 tsp. Salt

    METHOD:
    Remove stems and seeds from the peppers and place
    in medium size pot. Put 1/2 gallon of water, add the
    prunes and peppers, simmer for 15 minutes. Blend
    well with all the other ingredients. In a medium size
    skillet put 1/3 cup oil. When oil is hot, add flour and
    let the mixture simmer for 10 minutes.

    source: http://pages.prodigy.net/stevesoares/food.htm
     
  18. disney54us

    disney54us SHE'S GONE, OH MY!

    Joined:
    Aug 28, 2007
    Messages:
    1,543
    Not a problem, and thank you for all you've posted. Do your wrist hurt yet from all that typing?
    Tatianna, didn't get through to my contact, but I'm working on it. She's off on Monday's
     
  19. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
    Hi Joanie,

    Are you sure it was pineapple? The bread recipe I got from 'Ohana has banana in the loaf and they might use the same bread. Is this is what you had?



    Dinner Bread
    'Ohana, Polynesian Resort
    Yield: Two 8 oz loaves

    1 ripe banana (crushed)
    3 Tbsp. sugar
    1 cup high gluten flour (self-rising bread flour)
    4 tsp. shortening
    1 egg yolk
    3 Tbsp. powdered milk
    1/4 tsp. salt
    2 Tbsp. yeast
    4 Tbsp. water
    1/2 cup buttermilk

    Place banana, egg yolk, water, shortening, salt, sugar, flour, powdered milk, and yeast in a mixing bowl; mix on 1st speed for two minutes and then on 2nd speed until dough pulls away from sides of the bowl.
    Dust sides of bowl with flour so dough does not stick. Let rise to top of bowl.
    Cut dough into two pieces and roll tightly into loaf shape.
    Place three horizontal cuts on top of loaf and let rise until doubled in size.
    Bake at 325 until golden brown. Remove and brush with melted butter.
    Serve warm.
     
  20. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
    I'm trying again today to get a corrected cornbread recipe from the Yacht Club. It takes persistence, LOL.

    Was the Chanterelle recipe from the DVC mag? It sounds amazing and I want to make it when chanterelles are in season. I have friends who pick them in our forests.
     
  21. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
     

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