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

[TheGoofyMama]

* Exported from MasterCook *

Peanut Slaw
"Empress Lilly, Walt Disney World Shopping Village"

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Milk
6 Tablespoons Sugar
3 Tablespoons White Vinegar
Salt and White Pepper -- to taste
3/4 Cup Mayonnaise
3 Cups Cabbage -- shredded
1/2 Cup Spanish Peanuts -- more if desired

Mix milk, sugar, vinegar, salt and pepper to taste and mayonnaise until
well blended. Toss with cabbage. Garnish with peanuts.

Description:
"Empress Lilly, Walt Disney World Shopping Village"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
"http://groups.yahoo.com/group/Walt_Disney_World_Recipes/"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 498 Calories; 45g Fat (75.3%
calories from fat); 7g Protein; 26g Carbohydrate; 3g Dietary Fiber; 16mg
Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates.


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

 

[TheGoofyMama]

* Exported from MasterCook *

Shrimp Salad Sandwich
"Pueblo Room, Contemporary Resort and Town Square Cafe, Main Street,
U.S.A., Magic Kingdom"


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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Cooked Tiny Bay Shrimp
1/4 Cup Celery -- finely diced
3 Tablespoons Mayonnaise
1/4 Teaspoon Salt
1/8 Teaspoon White Pepper
1 Tablespoon Lemon Juice
4 or 5 Leaves of Crisp Lettuce
8 to 10 Slices Sourdough or Whole Wheat
Bread -- buttered

Coarsely chop shrimp and mix with celery, mayonnaise and seasonings. Place
lettuce leaves on half of bread slices and shrimp salad on remainder. Put
together as for a sandwich. Cut to form 2 triangles. Refrigerate
leftovers.

Description:
"Pueblo Room, Contemporary Resort and Town Square Cafe, Main Street,
U.S.A., Magic Kingdom"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
"http://groups.yahoo.com/group/Walt_Disney_World_Recipes/"

Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 76 Calories; 9g Fat (95.9% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 198mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fruit; 1/2 Fat.


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

 

[TheGoofyMama]

* Exported from MasterCook *

Tuna Salad
"Lunching Pad, Tomorrowland, Magic Kingdom"

Recipe By :Walt Disney World
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Ounces Chunk Light Tuna Packed in Water
3 Ounces Chunk White Tuna Packed in Oil
1/4 Cup Mayonnaise
1/4 Cup Celery -- chopped
1 Dash Lemon Juice
1 Dash Worcestershire Sauce
1 Dash White Pepper

Chop tunas very fine. Put tunas and celery in a strainer and drain
thoroughly. Mix tunas and celery with remaining ingedients until well
blended. Chill for at least 1 hour before serving.

Description:
"Lunching Pad, Tomorrowland, Magic Kingdom"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
"http://groups.yahoo.com/group/Walt_Disney_World_Recipes/"

Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 200 Calories; 23g Fat (97.8%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
10mg Cholesterol; 172mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable;
0 Fruit; 2 Fat; 0 Other Carbohydrates.



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

 

[TheGoofyMama]

* Exported from MasterCook *

Chefs De France House Dressing
"Chefs De France, France Showcase, EPCOT Center"

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Dijon Mustard
2 Tablespoons Red Wine Vinegar
1/2 Teaspoon Salt
White Pepper -- to taste
1 Egg
2/3 Cup Vegetable Oil

In a small stainless steel bowl, using an electric mixer, beat mustard,
vinegar, salt, pepper and egg together at high speed until frothy. On
medium speed, gradually add oil. Mixture is like a thin mayonnaise.

Description:
"Chefs De France, France Showcase, EPCOT Center"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
"http://groups.yahoo.com/group/Walt_Disney_World_Recipes/"

Copyright:
"1986"
Yield:
"1 Cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1374 Calories; 151g Fat (97.1%
calories from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber;
212mg Cholesterol; 1324mg Sodium. Exchanges: 1 Lean Meat; 29 1/2 Fat; 0
Other Carbohydrates.



Nutr. Assoc. : 0 0 0 0 0 0

 

[TheGoofyMama]

Chermoula Salmon
Boma –
Flavors of Africa
Disney’s Animal Kingdom Lodge


Yield: 8 servings

Ingredients

4 teaspoons Cumin, ground and toasted
2 teaspoons Coriander, ground and toasted
2 tablespoons Paprika
½ teaspoon Cayenne Pepper
1½ teaspoons Garlic, dry and ground
1 teaspoon Kosher Salt
1/3 teaspoon Black Pepper, freshly ground
2 ounces Lemon Juice
1 cup Olive Oil
¼ bunch Parsley, chopped
½ bunch Cilantro, chopped
1 each Red Bell Pepper, julienned
1 each Lemon, fine julienne
½ cup Cherry Tomatoes, halved
¼ cup Black Olives, sliced or diced or julienned
2 each Salmon Filets (approximately 3 pounds each filet)


Method of Preparation

1. In a small bowl, combine cumin, coriander, paprika, cayenne pepper, garlic, salt, black pepper, and lemon juice. Whisk well to remove all lumps.

2. Add olive oil slowly. Whisk in parsley and cilantro.

3. Reserve one third of the Chermoula.

4. Add peppers, lemon, olives, and tomatoes to the remaining Chermoula to make a relish.

5. Place salmon on a sheet tray. Rub with the reserved Chermoula.

6. Bake in a 325o – 350o oven and cook until done (15 to 20 minutes.)

7. Top salmon with the relish at time of service. Relish is served cool or at room temperature.

 

[TheGoofyMama]

Chermoula Dipping Sauce
Jiko –
The Cooking Place
Disney’s Animal Kingdom Lodge

Traditionally this Moroccan dipping and cooking sauce would have been made with a mortar and pestle. A food processor also yields a nice sauce. Do not use a blender.

Yield: 8 servings

Ingredients

2 bunches Fresh Cilantro
6 each Garlic Cloves
2 teaspoons Salt (preferably coarse sea salt)
3-4 teaspoons Ground Cumin
2 tablespoon Paprika
2 teaspoons Cayenne (ground red pepper)
1 each Roasted Red Pepper (or about ¼ cup Pimento)**
Juice of half a Lemon or Lime
6 tablespoons Olive Oil

Method of Preparation

Trim the stems from the bunch of cilantro. Don’t worry about the thin stems near the leaves. Just remove the thicker stems on the bottom of the bunch as well as any cilantro roots (if so packaged.) Wash and thoroughly dry the cilantro. Drop cilantro tops into a food processor and pulse until finely chopped.

Remove the skin from the four garlic cloves and place them on a cutting board. Smash the cloves under the blade of a knife or use a garlic press. Work the salt into the garlic with the flat edge of the knife. The grains of salt will help to break down the garlic. Add the garlic to the cilantro in the food processor along with the spices and roasted pepper. Pulse to blend. The sauce should not be completely smooth, but should have a little texture.

Remove mixture to a bowl and stir in lemon or lime juice and olive oil.

** Start with less red pepper if you do not like hot foods.


Makes about 1 1/2 cups of chermoula. Use as a dipping sauce for grilled or fried seafood, a baste or marinade for grilled or roasted fish steaks or fillets (such as salmon, swordfish, or tuna) or a marinade for chicken or kebob meats.

 

[Tatania]

Prawn Idol
Raglan Road Restaurant and Pub, Downtown Disney
Serves 4

28 raw jumbo Dublin Bay prawns
olive oil for brushing
knob of butter
1 1/4 tablespoons white wine
12 oz spinach or ruby chard, thick stems removed

For the Mead Salsa
1/2 small red, yellow and green pepper, seeded and finely diced
1 small mild red chili, seeded and finely chopped
1 Plum tomato, seeded and diced
1 small red onion, finely chopped
5 fresh mint leaves, shredded
2 1/2 tablespoons mead (or champagne)
juice of 1 lime
3 3/4 tablespoons olive oil
salt and freshly ground black pepper

To make the Mead Salsa, place the red, yellow, and green peppers in a bowl with the chili, tomato, red onion, mint, mead or champagne, lime juice and olive oil.

Break the heads off the Dublin Bay prawns and then carefully remove the shells, leaving the tails intact. Heat a large griddle pan until searing hot. Run 2 x 8 " bamboo skewers through 7 of the peeled prawns and repeat until you have 4 racks in total. Season to taste.
Brush the griddle pan with a little oil and add the racks of prawn, presentation sides down. Cook for 1 to 2 minutes on each side until cooked through and lightly seared.
Meanwhile, heat the butter and wine in a pan. Tip in the spinach or ruby chard, season generously, then sauté for a minute or two until just wilted. Remove from the heat and drain away any excess liquid.
To serve, divide the sautéed spinach (or chard) among warmed serving plates and place a rack of the prawns on top of each one. Drizzle over the Mead Salsa and serve the remainder in a small bowl at the table.

Cooks Note: this is a wonderful summer dish with a lovely combination of flavors. It not only looks and tastes fantastic but is also deceptively easy to make. Try using raw peeled tiger prawns as a good alternative. Mead is a fermented honey-based drink made since Celtic times, with a limited availability but champagne is a good alternative.

 

[TigerKat]

I pm'd one of her children....i'll post as soon as i get a reply

Any word yet?

 

[Candid]

Any word yet?

Nope nothing yet...

 

[disney54us]

Hi, I contacted a mod that has help out w/other things. Just to see if they can I don't know check out things while of course respecting privacy. Just very strange, and I know we all hope she is okay.

 

[TheGoofyMama]

Breakfast Pizza
Boma - Flavors of Africa
Disney's Animal Kingdom Lodge


Yield: 1 serving


Ingredients


1 each
Store-bought Pizza Crust


Scrambled Eggs


Method of Preparation


1. Take store-bought pizza crust.



2. Add fresh cooked scrambled eggs.



3. Top with your favorite topping and bake in a 350 degree oven.


Serving ideas: Toppings can be anything you wish: vegetables, ham, bacon,
peppers, mushrooms, or any cheese you like.

 

[Tatania]

Hi, I contacted a mod that has help out w/other things. Just to see if they can I don't know check out things while of course respecting privacy. Just very strange, and I know we all hope she is okay.

I hope we find something out soon. I offered to help update the index when I sent her a PM but haven't heard anything back yet. I have a few days off over Easter and if we haven't heard anything by then all see if the mods can update our index and request list from a Word file or something.

 

[apostolic4life]

I hope we find something out soon. I offered to help update the index when I sent her a PM but haven't heard anything back yet. I have a few days off over Easter and if we haven't heard anything by then all see if the mods can update our index and request list from a Word file or something.

Yes, I hope all is well with our friend!!! Your idea about updating the index should work by a simple copy and paste procedure.

 

[disney54us]

My mod has answered my pm, she could'nt pull something up ask for the exact thread and said she would go to the web masters. I explained, how it was odd considering the time and effort that she put into this thread that she would just go MIA. That we weren't stalking someone and had concerns that she hasn't checked in. As I told her, I guess when your on here and 'get to know' people we are on the web, if something happened to a regular on a thread we would have no way of knowing.

 

[gingermouse17]

subscribing

 

[Tatania]

I can't remember if I already posted this - so hope not.

Raglan Rack - Roast Rack of Lamb in Irish Stew Consommé
Raglan Road Restaurant, Pleasure Island (Kevin Dundon)
Serves: 4

1 kg / 2 1/4 lbs scrag end of neck of lamb
2 leeks
2 carrots, roughly chopped
1 large onion, finely diced
2 celery sticks, roughly chopped
1 large bay leaf
1 large fresh thyme sprig
small handful flat-leaf parsley stalks
few black peppercorns
2 x 6-bone best end of lamb, each about 275-350 grams / 10-12 oz
175 grams / 6 oz small carrots
275 grams / 10 oz baby new potatoes
1 ¼ Tbsp Olive oil
Salt and freshly ground black pepper
fresh rosemary and thyme sprigs, to garnish

Place the lamb neck bones in a large stockpot. Roughly chop one of the leeks and add with the roughly chopped carrots, half of the onion, the celery, bay leaf, herbs and peppercorns. Cover with at least 1.75 litres/3 pints of cold water. Bring to a boil, season lightly and then simmer gently, uncovered, for about 2 hours until reduced by nearly two-thirds – you’ll need 450 ml / 3/4 pint/2 cups of lovely, sweet stock in total. Skim off any scum or grease that rises to the surface with a large spoon. Strain the stock through a fine sieve into a large jug and ideally leave to cool overnight so that you can scrape off any fat that has settled on top.
Pre-heat the oven to 200C / 400F. Season the racks of lamb and place in a small roasting tin. Roast for 20-25 minutes, or a little longer, depending on how pink you like your lamb. Remove from the oven and set aside in a warm place to rest for 10-15 minutes.
Meanwhile, peel and shape the small carrots and baby potatoes into neat barrels. Add to the lamb stock with the remaining onion and bring to a simmer. Cook gently for 10-15 minutes until the potatoes are completely tender but are still holding their shape. Season to taste.
Meanwhile, heat the olive oil in a frying pan. Cut the remaining leek into julienne (long thin strips) and add to the pan, then sauté for 3-4 minutes until softened but not coloured. Season to taste.
To serve, carve the rested racks of lamb into chops. Place the leek julienne in the centre of each warmed wide rimmed serving bowl and spoon around the Irish stew consommé. Arrange the lamb chops on top of the leeks and garnish with the rosemary sprigs.

 

[Tatania]

Smokie City
Downtown Disney's Raglan Road Irish Pub and Restaurant's (Orlando Sentinel)
Yield: 12 servings (appetizer size.)

3 cups potatoes, blanched
2 pounds smoked cod or any smoked white fish
2 1/2 cups grated Dubliner cheese
3 cups heavy cream
2 cups diced tomatoes
1. Heat oven to 325 F.
2. Combine potatoes and tomatoes. Dice smoked fish into bite size pieces. Add fish to the potato mixture. Slowly add cream to mixture and mix in cheese. Pour mixture into a casserole baking dish.
3. Bake 10 to 15 minutes.

 

[Tatania]

Pint of Prawns
Raglan Road Restaurant and Pub, Downtown Disney
Serves 4 as a starter

2 ¼ lb. raw jumbo Dublin Bay prawns (or any raw large langoustines)
1 ¼ Tbsp. olive oil
1 lb. raw prawns
1 onion, finely chopped
11 oz carrots, finely diced
¼ cup brandy
2 oz. tomato purée
1 ¾ cups cream
2 ½ Tbsp. Guinness
½ stick butter
Salt and freshly ground black pepper

Place the Dublin Bay prawns in a large pan and just cover with cold water. Bring to a boil, then remove from the heat and drain into a colander. The prawns should be cooked through but still very succulent and moist. Leave to cool.
Heat a large, heavy-based pan with the olive oil. Add the raw prawns, onion and carrots and sauté for 3 to 4 minutes. Pour in the brandy and allow to bubble down, then stir in the tomato purée. Pour in 1 3/4 pints (4 1/2 cups) of water and bring to a boil, then reduce the heat and simmer for about 30 minutes until well flavored and slightly reduced.
Remove the pan from the heat and strain the liquid through a fine sieve into a clean pan, then simmer until reduced by half. Pour in the cream and simmer for another five minutes until reduced by half again. Season to taste and keep warm or leave to cool and reheat as required - you should have about 1 3/4 cups in total.
To serve, place the prawn infusion in a small pan and add the Guinness, then allow to just warm through. Finally whisk in the butter. Arrange the cooked Dublin Bay prawns in old-fashioned pint glasses and place on serving plates. Pour the prawn and Guinness chaser into the shot glasses and set to one side.

Chef Kevin's Note: This dish is simplicity itself. Although the prawn infusion takes a bit of time it can be made in advance and frozen. Buy the freshest prawns you can find to fill the pint glasses but ordinary prawns will be fine for the chaser.

 

[Tatania]

AllEars.Net has posted these new recipes (at least new for this thread). I've made the Kokonut Rice a few times now and it's a favourite.

Kokonut Rice
Boma, Animal Kingdom Lodge
Yield: 4 servings

1 cup Basmati Rice (may substitute with jasmine or long grain rice)
2 tablespoons Canola or Vegetable Oil
½ teaspoon Minced Garlic
1/3 cup Spanish or Red Onion, small diced
1 cup Water
1 can Unsweetened Coconut Milk (shake can well as the milk separates)
1 teaspoon Kosher Salt
Pinch White Pepper (optional)
¼ cup Grated Carrots
¼ cup Grated Sweetened Coconut
1 tablespoon Cilantro, finely chopped (may substitute with parsley)

1. Place oil in saucepan over medium high heat. Sauté garlic and onions for one minute.

2. Add rice and stir until rice is coated with oil. Add water and stir well. Bring to a boil.

3. Add coconut milk, stir, and cover. Lower heat to a simmer. Let cook for 15 minutes undisturbed.

4. Remove lid and add reminder of ingredients except for the cilantro. Fluff and mix with a fork quickly. If rice looks too dry, add a couple of tablespoons of water.

5. Replace lid and let simmer for five minutes. Remove from heat and let set for five minutes. Fluff rice gently, taste and adjust seasoning if needed. Garnish with cilantro and serve.

 

[Tatania]

Mickey Mousse Dome
Chef Mickey's, Contemporary Resort

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
1 package of gelatin, bloomed
7 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: Two Chocolate Coins and Oreo Cookies

Special equipment: an instant-read thermometer

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk> together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream and gelatin in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of
simmering water (or in a glass bowl in a microwave at 50 percent power
3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into small cups and let set then at the Oreo cookie.
Once completely set demold and add the two chocolate coins to the top
as a garnish.