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

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

    Epcot International Food and Wine Festival 1998

    SOUTHEAST ASIA



    Serves: 4 people
    Crust:
    3 tblsp. Margarine
    1/4 cup Confectioner Sugar
    1/2 each Egg
    1 cup Whole Wheat Flour
    1/8 tsp. Baking Powder
    1/2 tsp. Vanilla Essence
    Filling:
    1 tblsp. Margarine
    1/2 cup Confectioner Sugar
    1/2 each Egg
    1 tblsp. Evaporated Milk
    3/4 cup Shredded Coconut
    METHOD:
    Crust:
    Mix whole wheat flour and baking powder. Cut margarine into
    flour mixture and rub it with fingertips until it resembles bread-
    crumbs. Mix egg, evaporated milk, and vanilla essence together
    with the crumbs to form a soft dough. Roll the dough into a sheet
    about 1/4 inch thick. Cut with a round cookie cutter and place in a
    muffin mold. Leave it aside until the filling is ready.
    Filling:
    Blend margarine, confectioner's sugar, and egg thoroughly with a
    mixer. Add evaporated milk and shredded coconut, and mix until
    well blended. Fill each pastry lined muffin mold with a portion of
    the filling and bake at 400° oven temperature for about 25 minutes.
    source: http://pages.prodigy.net/stevesoares/food.htm
     
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  3. TheGoofyMama

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

    Epcot International Food and Wine Festival 1998

    SOUTHEAST ASIA



    Serves: 4 people
    4 oz. Peanut Butter
    1 oz. Peanuts, coarsely ground
    1 oz. Vinegar
    1 oz. Sugar
    1/2 oz. Chili Oil
    1 oz. Coconut Milk
    Salt and Peper to taste
    6 to 8 oz. Water

    METHOD:
    Mix all ingredients together and cook until boiling. Serve sauce with
    prawn crackers or satay chicken.

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

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

    Epcot International Food and Wine Festival 1998
    G R E E C E



    1 lb. Spinach, frozen
    2 tblsp. Extra-Virgin Olive Oil
    1 each Small Onion, finely chopped
    1 each Garlic Clove, crushed
    2 tblsp. Fresh Cilantro, chopped
    1/2 tsp. Fresh Grated Nutmeg
    1 cup Crumbled Feta Cheese
    1 each Egg, lightly beaten
    Salt to taste
    Pepper to taste
    1/4 cup Butter
    4 sheets Filo Pastry

    METHOD:
    Cook spinach, drain and chop. Preheat oven to 350°F (175C).
    Butter and eight inch square pan. Heat oil in a skillet, then add
    onion and garlic; cook until onion is soft. Add drained spinach and
    cook, stirring two more minutes. Let cool slightly; stir in cilantro,
    nutmeg, and cheese. Add beaten egg and mix well. Season in a
    small pan.
    Brush one sheet of dough with butter. Lay it in pan, pressing well
    down into corners (let excess dough hang over edges of pan).
    Brush a second sheet of dough with butter and lay it in pan at right
    angles to first sheet and repeat with remaining dough. Spoon
    spinach mixture into pan and fold excess dough over filling to
    cover. Brush with melted butter. Bake in the oven for 40 minutes
    until golden brown and crisp.

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

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

    Epcot International Food and Wine Festival 1998

    I N D I A



    Serves: 4 people

    8 oz. All Purpose Flour, sifted
    11/4 oz. Canola Oil
    1 tsp. Baking Powder
    4 oz. Water
    All Purpose Flour for dusting board
    as needed
    1 oz. Oil for cooking

    METHOD:
    Pour the water in a bowl.
    Add the flour a little at a time, mixing with a whisk.

    Add 1 ounce of canola oil. Mix and set aside.

    Split the dough into 8 equal pieces, rolling each into a ball.

    Dust the work area with the flour, then using a rolling pin, form a
    small circle with the first ball, making sure that the circle is even.

    With a knife, make one cut from the center of the circle outward to
    the edge. Lift one side of the cut and roll the dough in spiral,
    forming a cone shape. Holding the point of the cone with one
    hand, fold the top edges down into the cone and gently mash the
    whole thing onto itself. Repeat for the other balls.

    With a rolling pin, roll each new dough ball into a 8 inch circle.

    On the stove, place 2 tsp. of oil in an 8-10 inch sauté pan and
    bring to medium heat.

    Cook the circles in the sauté pan, cooking each side twice for 10
    seconds.

    Bread can be served hot or cold.

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

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

    Epcot International Food and Wine Festival 1998
    I N D I A



    Serves: 4 people

    4 oz. Yellow (or red) Lentils,
    soaked for 1 hour
    2 oz. Tomatoes, diced
    1/4 oz. Shallots, diced
    1/4 oz. Olive Oil
    1/8 oz. Ginger, chopped
    1/2 tblsp. Garam Masala
    1/2 tblsp. Turmeric
    1/4 tblsp. Caraway Seed
    3/4 pint Water
    Salt & Pepper to taste

    METHOD:
    Heat oil, fry caraway seeds, garam masala, ginger and shallots Add
    lentils, turmeric and continue to fry for 1 to 2 minutes. Add water
    and cook for 15 to 20 minutes until lentils are just cooked. Add
    seasoning and diced tomatoes.

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

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

    * Exported from MasterCook *



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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Tablespoons Olive Oil
    1 Clove Garlic -- minced
    3/4 Cup Green Pepper -- cut in 1" pieces
    1 Cup Spanish Onion -- cut in 1" pieces
    2 Cans Chunk White Tuna -- (6 1/2 oz each)
    2/3 Cup Catsup
    2/3 Cup Chili Sauce
    10 Fresh Button Mushroom
    1/2 Cup Cauliflower -- thinly sliced
    1/4 Cup Canned Green Beans
    1/4 Cup Sliced Canned Belgium Carrots
    4 Or 6 Whole Dill Gherkin Pickles
    1/4 Cup Diced Canned Red Peppers
    4 To 6 Ears Baby Corn -- cut in 1" pieces

    Heat olive oil in large saucepan and saute garlic, peppers and onion for 5
    minutes. Add remaining ingredients and heat, stirring carefully. Chill and
    serve.

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

    Per Serving (excluding unknown items): 720 Calories; 30g Fat (33.8%
    calories from fat); 21g Protein; 112g Carbohydrate; 21g Dietary Fiber; 0mg
    Cholesterol; 2077mg Sodium. Exchanges: 11 1/2 Vegetable; 5 1/2 Fat; 3 1/2
    Other Carbohydrates.


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

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

    CrazedDisFan <font color=darkorchid>Let's just say there were f

    I am looking for the quinoa salad recipe from Crystal Palace. If anyone has it, please share. :) It was quite yummy and it's good for you! :)
     
  9. TheGoofyMama

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


    I haven't heard of that one but here's the one from BOMA. Maybe it's similar?

    Quinoa Salad - Boma
    Yield: 8 servings
    Ingredients
    1/8
    cup Quinoa
    1/16 cup Rice Vinegar
    1/16 cup Lemon Juice
    1/16 cup Water
    1/16 cup Sugar
    Dressing
    1/16 cup Dijon Mustard
    1/16 cup Rice Vinegar
    1/16 cup Honey
    1/16 cup Safflower Oil
    1/4 Pear, julienned
    1/18 pound Spinach, washed and cleaned

    Method
    1.
    Place quinoa in the bowl and add water. Let soak for 30 seconds, drain,
    and set aside.
    2.
    Make tart stock (vinegar, water, sugar, and lemon juice). Add quinoa.
    Cook/simmer until quinoa blooms. Drain the quinoa and place on a sheet
    pan. Let cool in the refrigerator.
    3.
    To make the mustard dressing, combine mustard, honey, and rice vinegar.
    Whip together and add the oil in slowly. Adjust seasoning with salt
    and pepper.
    4.
    Cut the pear into julienne strips. Wash spinach. Mix all the ingredients
    together - spinach, quinoa, pear, and dressing. Serve.
     
  10. CrazedDisFan

    CrazedDisFan <font color=darkorchid>Let's just say there were f

    Nope, they're not the same. :( The one from Crystal Palace has tomatoes and I believed sliced zucchini in it. The one from Boma looks yummy, but they're not the same. Thanks for trying though! :)

    I would like to make this for a luncheon at work, as we are having a 'healthy' luncheon next week. I know quinoa is calorie rich, but it also has 11 grams of protein per cooked cup. We have a few vegetarians and they really like quinoa. :)
     
  11. TheGoofyMama

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

    Have you tried to request it? I sent the contact link in this morning, it might be worth a minute to request it from WDW.
     
  12. bnf2

    bnf2 New Member

    Yeah, odd that she's been away for so long- looks like her last post on this thread was nearly 2 weeks ago.

    Sure hope all is well Lynninpa!
     
  13. GabbyMom

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

    Thank you so much. I e-mailed Disney hopefully I'll get a reply soon. I'll send this to Pete a link to here I'm sure he'll love it. Thanks
     
  14. TheGoofyMama

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

    Boma, Animal Kingdom Lodge

    Yield: 4 servings


    Ingredients:
    1 loaf 7 Grain Bread, cubed and toasted (croutons)
    1 1/2 each Whole Tomato, cubed
    1 each Cucumber, cubed
    1 each Garlic Clove, minced
    1/8 teaspoon Ground Ginger
    1/2 teaspoon Ground Cumin
    1/8 teaspoon Ground Turmeric
    1 cup Balsamic Vinegar
    1/2 each Bermuda Onion, cubed


    Prepare vegetables as indicated.


    In a bowl combine vegetables with ginger, garlic, turmeric, cumin, and balsamic vinegar. Top with toasted croutons
     
  15. dseth

    dseth New Member

    Anyone know how to get the grilled poundcake dessert from Liberty Tree Tavern (served only at lunch)? TIA
     
  16. bnf2

    bnf2 New Member

    Hey GoofyMama! You've worked so hard on some awesome recipes- thanks! I made this one last week and it was pretty good.

    You may want to double check the index on page one to see what has already been posted to save yourself some typing time... I can imagine your arms are about to fall off with all you've posted :)

    Thanks again... and how 'bout that snow last weekend! It was up to my kids' knees!
     
  17. TheGoofyMama

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

    Hi again,
    Thanks for the advice, I will double check just to save some time & effort. The snow was great , we went sledding and my almost 2 year old grandson hated every minute of it :confused3
    It seems that the snow has brought out the Deer, we've been seeing them in our back yard almost everyday since the snow started. I love watching them. My Grandson calls them "dogs" :lmao:
     
  18. akalittleeva

    akalittleeva New Member

  19. Tatania

    Tatania Disney Foodie

    This was one of the recipes I obtained and posted when I was in WDW in Jan. as well as the Melktart, M'Hencha, Sopa De Elote & Honey Crunch Cake. They are all listed in the index on page 1 so before posting could we please check that index so we don't have loads of duplicate postings. One reason for that is, the threads get closed once they reach a certain size so we don't want that happening any time soon. :thumbsup2

    I know llyn hasn't been around to update since Feb. 27 and I've PMed her but have no response so far. I hope she's back soon or lets us know what's happening.
     
  20. TheGoofyMama

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

    Epcot International Food and Wine Festival 1998

    M O R O C C O

    Serves: 4 people
    Brochette of Chicken
    (marinated chicken breast grilled
    on a skewer)
    12 oz. Chicken Breast, cut in one
    inch cubes
    1/2 bunch Fresh Parsley, finely chopped
    1 tsp. Fresh Garlic, minced
    1/2 tsp. Cumin
    Salt & White Pepper to taste
    3/4 cup Soybean Oil
    2 drops Yellow Food Coloring
    4 each Eight Inch Skewer Sticks
    METHOD:
    Mix all ingredients well. On each skewer
    stick, put 3 oz. of chicken. Cook over a
    bed of hot coals on a barbecue grill or
    broil in oven until tender, about 5 minutes.

    Tagine of Kefta
    (meatballs in Shermula Sauce)
    12 oz. Ground Beef
    1 medium Onion, finely chopped
    1/2 bunch Coriander, chopped
    1/2 bunch Parsley, chopped
    1 tsp. Salt
    1 tsp. White Pepper
    1 tblsp. Cumin
    1 tblsp. Paprika
    METHOD:
    Combine ingredients. Roll into meatballs. Brown and then boil in
    Shermula Sauce until done.

    Shermula Sauce
    1/2 cup Tomato Sauce
    1/2 each Onion, chopped
    1 each Tomato, diced
    1/2 tblsp. Garlic
    1/2 tblsp. Cumin
    1/2 tblsp. Salt
    1/2 tblsp. White Pepper
    1/2 bunch Parsley, chopped
    1 bunch Coriander
    2 oz. Olive Oil

    METHOD:
    Combine above ingredients, bring to a boil and reduce sauce until it
    reaches desired thickness.
    http://pages.prodigy.net/stevesoares/food.htm
     
  21. TheGoofyMama

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

    Epcot International Food and Wine Festival 1998

    M O R O C C O


    Serves: 4 people
    2 ea. Bell Peppers, chopped
    4 ea. Tomatoes, chopped
    1/2 bunch Parsley, chopped
    1/2 bunch Coriander, chopped
    1 tsp. Salt
    1 tsp. White Pepper
    1 tblsp. Garlic
    1 tblsp. Paprika
    1 tblsp. Cumin
    1 tblsp. Tomato Paste
    METHOD:
    Sauté bell peppers, tomatoes, parsley, and coriander in 1/2 cup olive oil.
    Season with remaining ingredients. Sauté until tender and thick.
    Serve hot or cold.

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

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