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

  1. Tatania

    Tatania Disney Foodie

    Joined:
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    Messages:
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    Pie in the Sky – Chicken and Wild Mushroom Pie
    Raglan Road Restaurant and Pub, Downtown Disney thanks to Chef Kevin Dundon


    Cold turkey and ham
    Carrots/Turnips/Parsnips etc-Fresh or cooked (if desired)
    Onions & Mushrooms (1 medium onion, 12 mushrooms)
    Chopped Garlic (2 cloves)
    50g butter
    50g flour
    1 pint milk
    90ml cream
    50g Grated parmesan

    Topping
    1 box of puff pastry-thawed naturally

    Make up white sauce by melting the butter and adding in the flour to make up a paste or a roux. Cook this mixture for about 90 seconds just to take out the sharp taste of flour.
    With the aid of a whisk, slowly add the milk and continue to stir using a wooden spoon until the mixture thickens. Make sure that you take away all roux from around the sides of the saucepan. If desired you can pop in a little white wine and then add your ream to enrich the sauce. Grated parmesan can be added at this time as well. Cook the sauce slowly for about 5 minutes stirring at all times.
    Season the sauce to suits your own tastes and requirements
    Pan Fry ½ medium onion, 2 cloves of Garlic and about 8 mushrooms and add this to the sauce together with your chopped up meat and vegetables.
    Pour this mixture into a casserole dish or individual dishes and set aside.
    Roll out a disc of puff pastry and fit it on top of the pie.
    Brush with a beaten egg and bake for 35 minutes at 180C/350F/Gas Mark 4

    Note: This is a delicious dish to reuse any cooked chicken and it doesn’t take a long period of time to prepare. Alternatively you can cook up some fresh chicken. This dish Freezes exceptionally well also so you can make it up and set it aside until the more frugal day of early January.
     
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  3. TheGoofyMama

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

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    Yield: 2 servings



    3/4 lb Chicken breasts, boneless

    1 Eggs

    1 ts Cornstarch

    2 TB Peanut oil

    3 Onions, green

    1 TB Peanut oil

    1 TB Ginger, chopped

    2 ea Garlic cloves, crushed

    1 TB Sherry

    3 TB Soy sauce

    1/2 TB Sugar

    1/4 c Stock, chicken

    1/2 TB Vinegar, white

    1 1/2 TB Water

    1 c Peanuts

    Deep fry peanuts until golden and crunchy.



    Cut chicken meat into cubes. Toss with egg and

    Cornstarch; add salt and white pepper to taste. Set

    Aside to marinate for 30 minutes.



    Add oil to wok and tilt pan to distribute. When

    Temperature reaches 350, add chicken and stir fry

    Until 80% tender. Drain.

    Cut green onions into 1/2" pieces. Dry wok, add

    Green onions, oil, ginger, and garlic. Stir fry for 1

    Minute, then add chicken and stir together. Add

    Sherry, soy sauce, sugar, chicken broth, white

    Vinegar, and cornstarch dissolved in water. Stir in

    Fried peanuts and stir fry until chicken is fully

    Cooked.



    Serve immediately with rice.



    Source:Executive Chef Wei Zhong Xin, Nine Dragons at Epcot Center

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  4. TheGoofyMama

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

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    Hollywood & Vine - MGM



    1 lb diced tomatoes

    1 T. French basil chiffonade

    2 T. Diced onions

    1 T. Minced garlic

    2 T. Shredded mozzarella

    2 oz. White balsamic vinegar

    2 oz. Olive oil

    Kosher salt to taste

    Ground black pepper to taste



    Mix all ingredients and serve over taosted Ciabatta bread slices.


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  5. greeneeyes

    greeneeyes Mouseketeer

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    Most people serve this as an appetizer, but I could make an entire meal out of it! :lmao: Thanks! :thumbsup2
     
  6. TheGoofyMama

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

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    * Exported from MasterCook *

    Planet Hollywood, Downtown Disney

    Recipe By :Top Secret Recipes: Sodas, Smoothies, Spirits, Todd Wilbur
    Serving Size : 1 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3/4 ounce Malibu Rum
    3/4 ounce blue curacao liqueur
    splash pineapple juice
    splash sweet & sour mix

    1. Combine all ingredients for your choice of shooter in a shaker
    with a handful of ice, and shake.

    2. Strain into a 2-ounce shot glass and serve.

    MAKES 1 SHOOTER.

    Copyright:
    "Todd Wilbur 2002"



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  7. TheGoofyMama

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

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    Tony's Restaurant Magic Kingdom


    Yield: 8 servings.



    Cannoli filling:

    1/2 pound ricotta impastata cheese (see note)

    1/4 teaspoon ground cinnamon

    1/2 teaspoon vanilla extract

    1/2 tablespoon heavy cream

    8 tablespoons confectioners sugar

    Zest of 1/2 orange, chopped

    Zest of 1/2 lemon, chopped

    Ground chocolate



    Candied zest:

    Zest of 3 lemons

    1 cup water

    1 cup sugar

    Granulated sugar for dusting



    Lemon panna cotta:

    1 quart heavy cream

    6 ounces sugar

    2 ounces fresh lemon juice

    2 vanilla beans

    4 ounces warm water

    1/4 ounce powdered gelatin

    Zest of 1/2 orange, finely chopped

    Zest of 1/2 lemon, finely chopped



    1. For the panna cotta, he slits vanilla and scrapes off the flavorful bits
    inside the bean. Dissolve powdered gelatin in warm water. Add heavy cream,
    lemon zest, fresh lemon juice, the vanilla scrapings and sugar. Stir and let
    cook until it reaches 160 F. Portions the liquid into 5-ounce ceramic dishes
    Chill overnight in the refrigerator.



    2. For the cannoli filling, combine ricotta, vanilla, chopped lemon zest,
    chopped orange zest, heavy cream, ground cinnamon and confectioners sugar.
    Set in the refrigerator. When chilled, pipe mixture into pastry shells.
    Gently press ends into ground chocolate.



    3. For candied zest, combine the water and sugar in a saucepan. When the
    sugar dissolves, add the lemon zest. Cook 5-7 minutes or until the zest is
    tender. Drain into a fine mesh sieve and place zest on paper toweling. Dust
    with sugar. Let air-dry for 1 hour.



    4. To serve, present panna cotta with a cannoli and some of the candied lemon
    zest.


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  8. TheGoofyMama

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

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    Hollywood Brown Derby Disney MGM

    Serves: 7



    Ingredients:

    6 oz brie

    48 oz half and half

    6 oz roux, cold*

    2 oz fish base

    1 C. Champagne

    8 oz Oysters

    8 oz Oyster juice

    Salt and white pepper to taste



    Put half and half in a thick bottom pot. Heat nearly to boil.

    Add roux to thicken, simmer 10 to 15 minutes. Add brie, stirring constantly
    to melt. Add fish base, strain and return to pot.



    In a separate pot, cook oysters in their own juice. Strain mixture into
    first pot, then add cooked oysters, juice and champagne to mixture. Add salt
    and white pepper to taste.



    *Roux

    1+2/3 lb butter

    1+3/4 lb all-purpose flour



    In saucepan, melt butter. Slowly add flour, stirring constantly to avoid
    lumps. Cook 10-20 minutes (med low heat). Roux should be smooth with almond
    aroma. Quickly remove from heat.


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  9. TheGoofyMama

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

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    1 Tbsp unsalted butter, melted

    2/3 cup sugar

    3 Tbsp all purpose flour

    2 Tbsp unsweetened cocoa powder

    1/3 cup 1 % lowfat milk

    Whites from 4 large eggs, at room

    Temperature (save 3 yolks for the sauce)

    1/2 cup semisweet chocolate chips



    1. Brush melted butter in eight ramekins (2/3-cup capacity), or a I 1/2-qt
    souffle dish. Add 3 Tbsp of the sugar, then tilt dish to coat bottom and
    sides.

    2. Whisk flour, another 3 Tbsp sugar and the cocoa powder in a medium
    saucepan to blend. Whisk in milk. Whisking constantly, bring to a simmer
    over medium heat. Simmer 2 minutes or until very thick. Remove from heat and
    whisk vigorously until no lumps remain. Cover surface directly with plastic
    wrap to keep a skin from forming. Refrigerate at least 30 minutes until cool
    or up to 24 hours.

    3. Heat oven to 400'F.

    4. Beat egg whites in a large bowl on medium speed until foamy. Increase
    speed to high; slowly add remaining sugar and beat until stiff peaks form
    when beaters are lifted.

    5. Stir about I cup whites into the chocolate mixture, then fold chocolate
    mixture and chocolate chips into remaining whites just until no white
    streaks remain. Spoon into prepared dish(es).

    6. Bake ramekins 20 minutes, souffle dish 30 minutes, or until souffles are
    puffed and tops look dry. Serve immediately.

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  10. TheGoofyMama

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

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    Epcot Food & Wine Festival 2002



    Dough ingredients:



    2 cups High Gluten Flour

    1 cup Water,80 degrees F

    1.5 oz. Yeast

    2 tsp. Salt

    4 tsp. Shortening

    2 tsp. Milk

    2 tsp. Extra virgin olive oil



    Toppings:



    1/2cup Tomato sauce

    1/2cup Fresh Mozzarella Cheese

    Pinch Oregano

    Pinch Salt



    Method of preparation:



    Mix all ingredients together using a dough hook or by hand until they are
    entirely blended. Let dough rest 30 minutes. Press dough into shape of pizza
    Let dough rest 30 minutes. Top with tomato sauce, mozzarella cheese,
    oregano and salt to taste. Bake at 450 degrees F for about 15 minutes until
    crust is golden brown.



    Serves 4





    Source: wdwinfo.Com





    Pizza Sauce



    Our recipe is a simple sauce. We chop onions, crush garlic, grind basil, add
    salt and pepper. Then we cook it all together in olive oil until the onions
    are clear. Let it cool. Strain the liquid into tomato sauce. Stir in a cup
    of beer. Stir in a little more seasoning like salt and pepper. Sweeten to
    taste with a little sugar. Add some crushed tomatoes and voila! Pizza sauce!


    Source: http://www.homesteadingtoday.com/
     
  11. TheGoofyMama

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

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    From Grand Floridian Cafe
    Yield: 10 servings
    Crust:
    1/2 cup sugar
    1 stick butter
    1 egg
    1/4 cup cocoa powder
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 cups all-purpose flour
    8 ounces raw rice for baking pie shell
    Filling:
    14 ounces sweetened condensed milk
    4 each egg yolks
    1/2 cup key lime juice
    Garnish:
    Fresh sweetened whipped cream

    1. To make crust, mix sugar and butter until creamy. Add egg and mix.
    Sift cocoa powder, baking powder, baking soda, salt and flour (except rice).
    Add to mix.
    When all is combined, place between parchment paper. Flatten slightly and
    chill 1 hour.
    Heat oven to 350 F.
    Roll dough to 1/8-inch thickness and place in pie pan or tart pan.
    Cut circle of parchment large enough to cover bottom and sides of dough.
    Place paper on dough. Place rice on paper.
    Bake 10 minutes.
    Remove parchment and rice, Bake for an additional 10 minutes.
    Let cool.
    2. For filling, combine milk and yolks on low speed. Slowly add key lime
    juice while mixing on low until blended.
    Pour into crust.
    Bake at 350 F for 20 minutes.
    Chill until cold, preferably overnight. Garnish with sweetened whipped cream


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  12. TheGoofyMama

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

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    From Whispering Canyon Cafe, Wilderness Lodge

    Rub Mix Ingredients (for 3 to 5 lb. Pork Butt Roast):

    1 cup sugar
    3 Tbs. Salt
    3 Tbs. Paprika
    1/2 Tbs. Chili powder
    1/2 Tbs. Black pepper
    1 1/2 tsp. Celery salt
    1 1/2 tsp. Fresh thyme
    1 1/2 tsp. Rosemary
    1 tsp. Cinnamon
    1 tsp. Dry mustard
    1 tsp. Granulated garlic



    Mix all ingredients together.

    Rub the pork roast generously with the rub mix.

    Let the pork roast stand for 12 to 14 hours, in the refrigerator, before
    cooking.

    See "Smoking on Your Grill" for further instructions.



    Smoking on Your Grill:
    (This procedure is adaptable for both charcoal and gas grills)

    Any wood chips of your choice will do. We use cherry, apple and hickory.

    Soak 2 cups of wood chips in water at least 4 hours or preferably overnight.

    Drain wood chips thoroughly and place in the center of a piece of aluminum
    foil.

    Fold foil securely to form a square pouch. Poke holes on one side for the
    smoke to escape.

    For charcoal grills, place the coals to one side of your grill, light and
    wait until the coals start to show a light layer of white ash. For gas
    grills, preheat one side of your grill.

    Place pouch of wood chips directly on coals or lava rocks with the holes
    facing up. If you are using a gas grill, turn down to low at this point.

    Place items to be smoked on cold side of grill. Depending on the size of
    your grilling rack, you may need to place items on a piece of aluminum foil.
    Season with salt and pepper and /or your favorite spice combination.

    Close the lid on your grill and relax.

    Depending on the size of your items and the heat of your grill, the cook
    times may vary. Expect at least 2 to 6 hours of cook time.

    When the items are done to your liking, they should have a nice internal
    smoke ring.

    At this time, you may brush the items with your favorite sauce.

    Disposing of the wood chip pouch should be done with caution. Since the wood
    chips may still be smoldering, it would be advisable to submerse the pouch with
    water.


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  13. TheGoofyMama

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

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    Swan & Dolphin Resorts

    2 Ea. Poblano Pepper, roast then dice
    4 Tbs. Red Bell Pepper, diced
    4 Tbs. Green Bell Pepper, diced
    4 Tbs. Red Onion, diced
    1 Tbs. Cilantro, chopped
    1/3 Cup White Wine
    1/3 Cup Champagne Vinegar
    6 Tbs. Sugar

    Combine all ingredients into a saucepan. Bring to boil then reduce heat to a
    simmer. Reduce until mixture reaches almost syrup stage. Remove from heat and
    season with salt and pepper to taste.


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  14. TheGoofyMama

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

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    Swan & Dolphin Resorts

    ¾ Lbs. Yukon Gold Potatoes, peeled
    1 Tbs. Salt
    2 Tbs. Butter
    2 Tbs. Heavy cream
    2 Tbs. Sour Cream
    2 Tbs. Poached Garlic
    2 Tsp. Cilantro, chopped
    4 Tsp. Green Onion, chopped

    Place enough cold water a pot to cover the potatoes. Add the salt. Bring to
    boil then adjust heat to keep at a simmering boil.
    Bring butter and cream to a boil. Remove from heat. Set aside. When potatoes
    are tender to a knife, strain them in the sink and allow to steam on their
    own for 10 minutes.In a mixing bowl, with a paddle attachment, place the
    potatoes in bowl and start on low speed to break them up. Add ¾ of the cream
    mixture. When combined, bring up to medium speed until potatoes are smooth.
    Add the sour cream and season with salt and pepper. You may add the
    remaining cream if desired. (Different potatoes absorb differently). At this
    point just fold the cilantro and scallions in by hand. (Too fast in the
    mixing bowl will break up the herbs and may even turn your potatoes green).


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  15. TheGoofyMama

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

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    Swan & Dolphin Resorts

    1 Cup Sweet Yellow Corn cut off the cob
    1/8 Cup Orange Bell Pepper, diced
    1/8 Cup Red Bell Pepper, diced
    1/8 Cup Red Onion, diced
    1/8 Cup Scallion, chopped
    2 Tsp. Garlic, chopped
    1 Tbs. Olive Oil
    1 ½ Cup Chicken Broth
    4 Tbs. Butter
    1 Tbs. Cilantro, chopped

    In a hot sauté pan place the oil, peppers and onions. Toss in the oil until
    edges wilt. Add the bell peppers and cook for 3-5 minutes. Add the corn,
    garlic, scallions and chicken broth. Bring to boil then turn down heat to a
    fast simmer. Reduce liquid by 2/3. While still on the stove whisk in the
    butter until mixture is creamy. Fold in the cilantro and season with salt
    and pepper. Keep warm.


    Presentation

    In the center of the plate place a nice helping of mashed potatoes, surround
    with approximately 3oz. Of sweet corn ragout. Place the chicken breast on
    the potatoes, top with 2 tbs. Of poblano pepper relish and garnish with
    plantain chips and fresh cilantro.


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  16. TheGoofyMama

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

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    From Swan & Dolphin

    Serves 8

    For Crab and Salmon Cakes:
    10 Oz. Salmon Fillet
    16 Oz. Lump Crab Meat
    12 Tbsp. Butter
    ½ Cup Yellow Onion, diced
    ¼ Cup Red Bell Pepper, diced
    ¼ Cup Green Bell Pepper, diced
    2 Ea. Garlic Clove, minced
    2 Tbsp. Marjoram, fresh chopped
    2 Tsp. Lemon Juice
    3 Oz. Mayonnaise
    5 Oz. Fresh Bread Crumbs, (Not Dried)
    2 Tsp. Kosher Salt
    1 Tsp. Black Pepper

    For Chive Lemon Remoulade Sauce:
    2 Cups. Mayonnaise
    ½ Cup Fresh Lemon Juice
    ½ Cup Chopped Chives



    1. To prepare the bread crumbs, cut day-old bread into cubes and grind in
    food processor. Set aside.
    2. Mix all ingredients for sauce together and set aside.
    3. Pre heat oven to 350 degree's.
    4. Dice the Salmon into ¼ inch pieces.
    5. Break apart the crab and discard any shell bits.
    6. Melt 6 tbsp. Of butter in a sauté pan over med heat.
    7. Add the onions, peppers and garlic.
    8. Cook until onions are translucent.
    9. Remove from heat and stir in the Marjoram. Set aside to cool.
    10. When mixture is cooled, put into a mixing bowl.
    11. Add the crab, salmon, lemon juice, mayonnaise and 2 oz. Of the
    breadcrumbs.
    12. Season with salt and pepper to taste.
    13. Mix thoroughly then shape into 8 patties.
    14. Coat the cakes with the remaining breadcrumbs.
    15. Heat the remaining butter in a sauté pan over medium heat and cook the
    cakes for 2-3 minutes on each side until golden brown.
    16. Place cakes in oven for 5 minutes until cooked through.
    17. Serve immediately with sauce on the side.


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  17. TheGoofyMama

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

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    From Swan & Dolphin

    Serves 4

    2 Oz. Vegetable oil
    8 Oz. Tomatoes, seeded and diced small
    4 Oz. Shiitake Mushrooms, julienne
    Salt and pepper (white or black) to taste
    16 Oz. Simply Eggs (Egg Beaters or any other egg substitute)
    4Tsp. Chives, chopped small



    In small non-stick pan sauté the shiitake mushrooms and tomatoes in 1 oz. Of
    vegetable oil. Season with salt and pepper to taste - remove from pan, place
    on a plate and tent with foil to keep warm.

    In same pan, add 1 tsp. Of vegetable oil, and heat over medium high heat.
    Pour in 4 oz. Of eggs. Let eggs start to cook in the pan for about 30
    seconds, then using a rubber spatula start pulling the eggs gently from the
    sides of the pan towards the center, then swirling the pan around so the
    liquid part of the eggs run towards the sides of the pan. Shaking the pan
    back and forth across the burner will also help to distribute the eggs. You
    want the eggs to cover the bottom of the pan and form a circle. Continue
    with this process until the eggs are just about set (lightly firm). At this
    point, using your spatula, gently turn the omelet over. This will allow the
    eggs to be cooked all the way through.

    Place round omelet on plate in place in low oven to keep warm. Repeat the
    steps above with the remainder of the eggs. After all four omelets are made
    Remove from oven. Place ¼ of the tomato shiitake mixture down the center of
    the omelet and garnish with the chives.


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  18. TheGoofyMama

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

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    Swan and Dolphin

    Snapper
    4 8oz Snapper Portions
    1 Cup Beaten Eggs
    ½ Cup All Purpose Flour
    1 Cup Japanese Bread Crumbs (Panko crumbs or any coarse crumbs)
    1 Cup Macadamia Nuts (crushed)
    Salt and Pepper to taste
    4 Tbsp. Olive Oil
    4 Ea. Bananas cut in half

    Rice
    1 Cup Basmati Rice
    1½ Cups Water
    Salt and Pepper to taste

    Fruit Salsa
    1 Ea. Mango (peeled and diced)
    1 Ea. Lime (zest and juice)
    1 Tbsp. Honey
    1 Tbsp. Cilantro (chopped)
    ½ Ea. Jalapeno pepper (small diced)
    1 Tbsp. Chives

    Citrus Beurre Blanc
    1 Ea. Shallot (chopped)
    ½ Cup White Wine
    ½ Cup each Grapefruit and Orange Juice
    1 Cup Heavy Cream
    9 Tbsp. Butter (room temperature - not melted)
    Salt and White Pepper to taste

    Method for Snapper
    Season the snapper with salt and pepper. Mix breadcrumbs and crushed
    macadamia nuts together - place into a bowl. Place flour into another bowl
    and eggs in another. Dust snapper in flour; dip into beaten eggs and then
    coat with breadcrumbs mixture. In skillet heat olive oil, add snapper and
    brown on both sides. Finish in 350-degree oven until done. In another
    skillet or on a flat top, lightly brown banana’s flesh side only, this will
    only take 1 minute.

    Method for Rice
    In pan, bring water and rice to boil. Cover and reduce to simmer until done
    (20 minutes).

    Method for Fruit Salsa
    Mix all ingredients together, season with salt as needed.

    Method for Beurre Blanc
    In saucepan, melt 1 Tbsp. Butter and sauté shallot. Add wine and both juices
    cook until reduced by ¾. Add in heavy cream and reduce by ½. Mix in
    remaining 8 Tbsp. Butter 1 Tbsp. At a time. Mix until well blended. Strain.

    Presentation
    Place 2 oz. Beurre Blanc on bottom on plate. In center of plate, place 1 cup
    mold of rice. Place 2 pieces of banana criss cross over rice. Place snapper
    on top of the bananas. Top snapper with 1 Tbsp. Fruit salsa. Garnish with
    cilantro sprig. Feeds 4 people.


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  19. greeneeyes

    greeneeyes Mouseketeer

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    OMG! That sounds so good! :thumbsup2
     
  20. TheGoofyMama

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

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    From Swan & Dolphin Resorts

    Serves: 6

    1 Lb. Penne Pasta, Cooked
    ¼ Cup Olive Oil
    5 Strips Bacon, Chopped
    2 Oz. Pancetta, Diced
    ¾ Cup Onion, Diced
    1 Tbls. Garlic, Chopped
    1 Can Whole Plum Tomatoes, Drained and Chopped (Reserve Juice)
    ¼ Cup Basil, Chopped
    1 Tbls. Cracked Black Pepper
    ¼ Cup Grated Parmesan Cheese



    1. Cook penne until al dente.
    2. In a large pan, heat olive oil on medium heat.
    3. Add bacon and pancetta, cook until light brown, stirring occasionally.
    4. Add onion and cook until soft and slightly golden.
    5. Add garlic and saute until soft, (do not brown).
    6. Add chopped tomatoes, simmer for 10 minutes on low heat, reserving liquid
    for later use.
    7. Add basil, pepper and parmesan cheese, cook until desired consistency. If
    it is too thick, add reserved tomato sauce.
    8. Over medium heat, add warm pasta to sauce and toss. Heat for 2 minutes.
    9. Add seasoning according to taste.
    10. Serve with fresh grated parmesan cheese.

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  21. TheGoofyMama

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

    Joined:
    Jan 18, 2008
    Messages:
    253
    From Swan and Dolphin

    Peperoni Caprese:
    4 Ripe Beefsteak Tomatoes, Sliced 1/8" Thick
    4 Pieces Fresh Buffalo Mozzarella Sliced 1/8" Thick
    8 Large Basil Leaves Coarsely Chopped
    One 6 oz. Jar Roasted Red Peppers, Drained
    Salt
    Coarse Ground Black Pepper

    Balsamic Vinaigrette:
    2 tbls. Dijon Mustard
    ¼ cup Balsamic Vinegar
    ¾ Cup Olive Oil
    Salt and Pepper



    Method for Peperoni Caprese:

    Alternate tomatoes and mozzarella cheese starting with the tomatoes. Use 3
    pieces of tomato and three pieces of cheese per serving. Season with salt
    and pepper. Top with chopped basil and roasted peppers. Top with balsamic
    vinaigrette.

    Method for Balsamic Vinaigrette:

    In a blender combine mustard and vinegar on high speed. While blender is
    running slowly pour in the olive oil. Turn off blender and season to taste.



    Walt Disney World Recipes (Yahoo Group)
    http://groups.yahoo.com/group/Walt_Disney_World_Recipes/
     

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