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

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

  1. greeneeyes

    greeneeyes Mouseketeer

    Feb 16, 2008

    Another great one! Can't wait to try this!
    Thanks so much for all the new recipes! :cool1:
  2. Avatar

    Google AdSense Guest Advertisement

    to hide this advert.
  3. TheGoofyMama

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

    Jan 18, 2008
    From Swan & Dolphin Resorts

    Yield: 8 Biscuits

    16 Whole Large Eggs
    2 Tbsp. Unsalted Butter
    8 Slices of American Cheese
    8 2-3oz Pork Sausage Patties
    8 Baking Powder Biscuits (see recipe below)

    2 Cups All Purpose Flour (plus more for dusting)
    1 Tbsp. Baking Powder
    1 Tsp. Sugar
    1 Tsp. Fine Salt
    7 Tbsp. Cold Unsalted Butter (sliced)
    ¾ Cup Milk

    1 Tbsp. Heavy Cream
    1 Tbsp. Unsalted Butter (melted)

    Method For Biscuits:

    Preheat oven to 450° placing rack in middle. Line a baking sheet with two
    layers of parchment paper. Set aside.

    In a large bowl, whisk together flour, baking powder, sugar and salt. Rub 2
    tablespoons of the butter into the flour with your fingertips until
    completely absorbed. Work the remaining butter into the flour until it is in
    even pieces about the size of a pea. Gently stir the milk into the flour
    mixture to make a loose dough.

    Lightly dust a clean work surface with flour and turn the dough out onto it.
    Pat the dough into a ½ inch thick rectangle. Fold the dough in thirds like a
    business letter. (For a flakier biscuit repeat the folding a second time.)
    Pat the dough into a 5 by 8 inch rectangle about ¾ inch thick. Use a 2 to 3
    inch round cutter to make 6 biscuits, and transfer them to the prepared
    baking sheet. Press together the scraps of dough and cut 2 more biscuits.

    Method For Glaze:

    Mix the cream and melted butter together in a small bowl. Lightly brush the
    tops of the biscuits with glaze. Bake until lightly browned, about 15
    minutes. Cool on a rack for 5 minutes before serving.


    Crack 16 eggs in a bowl, season with salt and pepper, whisk until well
    incorporated. Heat large skillet and add butter. Stir eggs until fluffy set


    Preheat oven to 350°. Lay the sausage patties on a non-stick baking sheet
    and cook for approximately 10 minutes until done. Remove from baking sheet
    and place on paper towel to drain.


    Cut biscuits in half lengthwise. On the bottom half place 1 sausage patty
    then 1 slice of American cheese then top with scrambled eggs. Place lid on
    top and you are ready to eat.

    Walt Disney World Recipes (Yahoo Group)
  4. TheGoofyMama

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

    Jan 18, 2008
    Wilderness Lodge

    1/4 lb roasted walnuts
    4 oz honey
    3 oz onions
    4 oz white vinegar
    8 oz olive oil
    Salt and pepper to taste

    Spread walnuts on a baking sheet and place in the oven at 350°F until golden
    brown. Place the walnuts in a food processor with the honey, vinegar and onions,
    and mix until smooth. Add olive oil in increments, mixing well between
    additions. Season with salt and pepper to taste.

    Walt Disney World Recipes (Yahoo Group)
  5. TheGoofyMama

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

    Jan 18, 2008
    Swan & Dolphin Resorts

    4 6oz. Chicken Breast
    2 Ea. Poblano Pepper, roast then dice
    ¼ Cup Lime Juice
    1 Tbl. Cilantro, chopped
    1 Tbl. Garlic, chopped
    1/3 Cup Vegetable Oil

    Whisk all of the ingredients together. Place 4 6oz. Chicken breasts into mixture
    and marinate for at least one hour. Heat oven to 350 degrees. Heat saute pan on
    medium heat. Season chicken with salt and pepper. Brown chicken breast in pan
    for 2-3 minutes on both sides. Finish cooking chicken in oven for 8-10 minutes.

    Walt Disney World Recipes (Yahoo Group)
  6. TheGoofyMama

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

    Jan 18, 2008
    From Spoodles, BoardWalk

    Yield: 3 - 4 servings.

    1 tablespoon olive oil
    1 pound chicken breast, cleaned and cut into 1/2-inch chunks
    1 tablespoon chopped garlic
    1 cup diced fresh tomatoes
    1/2 cup diced roasted red pepper
    1/2 cup pitted kalamata olives
    2 tablespoons peas
    2 tablespoons thinly sliced, stemmed pepperoncini peppers
    1 tablespoon capers
    2 tablespoons pepperoncini juice
    1 cup chicken broth
    1 tablespoon marinara sauce
    1 teaspoon kosher salt
    1 teaspoon freshly ground black pepper
    1 teaspoon red pepper flakes, crushed
    6 cups cooked orecchiette pasta, 3/4 pound
    2 cups fresh baby spinach
    1/2 cup crumbled feta cheese
    2 tablespoons Parmesan cheese

    1. Cook pasta according to directions on the box. Chill and set aside.

    2. Place a large skillet over medium heat. Once skillet is hot, place
    Olive oil in pan. Add chicken and sauté until thoroughly cooked. Add
    The garlic and sauté until the garlic starts to brown, Add the
    Tomatoes, red peppers, olives, peas, pepperoncini peppers and capers.
    Continue to sauté for 1 minute. Pour the chicken broth, pepperoncini
    Juice and marinara sauce into the vegetable and chicken mixture.

    3. Add the cooked pasta with the spinach and feta cheese. Season with
    Salt and pepper. Add pepper flakes. Toss ingredients together until
    Heated through.

    4. To serve, ladle into serving bowls. Top each with a sprinkling of

    Walt Disney World Recipes (Yahoo Group)
  7. TheGoofyMama

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

    Jan 18, 2008
    Swan and Dolphin Resorts at WDW.

    1 Lb. Maine Lobster
    6 Each of Yellow and Red Tear Drop Tomatoes
    5 Each Fresh Figs
    1 Tbsp. Chopped Chives

    Ingredients For The Dressing:
    4 Tbsp. Mayonnaise
    Juice from 1 Lemon
    1 Tbsp. Dry Vermouth
    1 Tsp. White Balsamic Vinegar or White Vinegar
    Salt and Pepper to Taste

    Method of Preparation:

    Add the lemon juice, seasoning, the Vermouth and the vinegar to the
    mayonnaise and stir gently until smooth.
    In a large pot filled with salted, boiling water, place the Maine lobster
    (make sure it can float with enough water covering it), cover the pot with a
    lid and cook for about 7 minutes.
    Remove the lobster and cool it down in a large bowl of iced water. Once the
    lobster is cold, clean with the help of scissors and dice the lobster meat
    in cubes of about ½ inch long and wide.
    Cut three figs in half and grill them (flesh side down on the grill) until
    they get a nice gold color. Set aside on a plate to cool them down, then cut
    them one more time into quarters.
    Cut the tear drop tomatoes in half.

    Carefully mix all the ingredients with the dressing, add the chives, adjust
    the seasoning and divide in two equal parts.

    Place the salad in cocktail glasses and garnish with slices of fresh figs.

    Serving Size: 2

    Walt Disney World Recipes (Yahoo Group)
  8. TheGoofyMama

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

    Jan 18, 2008
    From Planet Hollywood, Downtown Disney
    Yield: 2 servings.
    3 cups mix of julienned Napa cabbage, red cabbage, green cabbage, shredded
    carrot, mixed field greens and 1-by-2-inch strips of romaine and iceberg
    lettuces, chilled
    2 ounces sprouts (see note)
    7 ounces cooked chicken, cut into small strips
    1 teaspoon sesame seeds
    Salt and pepper to taste
    1 ounce fried noodles
    4 1/2 ounces ginger mustard dressing (see note)

    1. Place salad mixture and chicken in a large bowl. Ladle 4 1/2 ounces
    ginger mustard dressing around edge of greens, being careful not to pour
    dressing on to greens. Season greens with salt and pepper. Carefully toss
    greens to lightly coat with dressing.
    2. Place mixture on plates, building as much height as possible. Place
    crispy noodles on top of salad. Sprinkle with sesame seeds.
    Recipe note: The restaurant uses daikon sprouts.
    How to make ginger mustard dressing:
    In a mixing bowl, combine 1/4 teaspoon Coleman's mustard and a drop or two
    of water to make a paste. Add 4 ounces honey, 2 tablespoons rice wine
    vinegar, 1 tablespoon soy sauce, 1 tablespoon crushed garlic cloves, 1/8 cup
    peeled and chopped fresh ginger, 1 tablespoon Dijon mustard and 2 egg yolks.

    Blend until mixture is smooth and thoroughly mixed. While mixing, drizzle in
    1 teaspoon sesame oil and 31/2 cups peanut oil.
    When mixture is emulsified, season with a pinch of kosher salt and pinch of
    white pepper.
    Chill until ready to use.
  9. greeneeyes

    greeneeyes Mouseketeer

    Feb 16, 2008
    I've made this a few times and everybody really loves it!
  10. becky_AK

    becky_AK DIS Veteran

    Jul 18, 2006
    I am so excited I found this thread...I've never seen it before! My DH & I have occasional Disney nights when we cook up some of our favorite Disney recipes.

    Now I have a few new recipes I can try out :)
  11. bnf2

    bnf2 DIS Veteran

    Jan 28, 2006
    I've made the Honey Sesame Chicken before (also listed on page 18)...It's fabulous! A bit time consuming, but well worth it!

    The marinade calls for "1 tsp chicken base (not bouillon; base is a pastelike mixture available in gourmet or larger supermarkets)" I've found this at my local Kroger in the soup/bullion/broth aisle. The brand they carry is "Orrington Farms".

    By the way, they also carry a ham base that is great in green beans- love my grandmother's 'country green beans'... but who has a big hunk of ham around all the time to season them with?
  12. GazerBeam

    GazerBeam This isn't part of the ride, folks.

    Apr 28, 2006
    Hi Folks,

    This is a great thread. Thanks to everyone for their contributions. Every recipe I have has already been posted so I haven't been much help.

    I'm still looking for a recipe for the raglan road brown bread and dipping sauce. I don't think the sauce on page 3 is for the bread - it looks like the marinade and sauce for their ribs. The one for the bread is guiness and olive oil based. If anyone has them, I'd appreciate it a lot!

  13. FormrCastMbr

    FormrCastMbr DIS Veteran

    Jun 14, 2006
    I have the recipe posted on another thread...will get the link and add it in a few...! :thumbsup2

    Here it is:

    Irish Brown Bread
    from the 2007 F&W Cookbook
    ***I think this is the one they also serve at Raglan Road

    2 cups whole wheat flour
    2 cups all purpose flour
    1/2 cup quick cooking (not instant) Irish Oatmeal
    1 tbs oats for top of bread
    1/4 cup wheat or oat bran
    1 tsp baking soda
    1 1/2 tsp salt
    2 tbs dark brown sugar
    1/2 canola oil****
    2 cups buttermilk

    Preheat oven to 400.

    butter loaf pan.

    In a large bowl mix dry ingredients thoroughly and make a well in the middle.

    Mix butter milk and oil and stir into dry ingredients with a wooded spoon.

    Knead gently until smooth.

    Spoon batter into pan and with the back of a spoon make a small well in the center of the batter. sprinkle remaining oats in the well.

    Bake for 50 -55 minutes or until a toothpick comes out dry.

    Cool on a rack.

    Serve with butter, cheese or a dipping sauce.

    ****See post 2604 on page 174: This s/b 1/2 cup canola oil.

    Raglan Road Dipping Sauce
    The waiter gave me this recipe...

    Mix equal amounts of Guiness and packed Light Brown Sugar in a sauce pan. Cook over low heat until it becomes syrupy.

    ETA: I just cut the end off the bread and drizzled it with the dipping sauce...it came out yummy! Its a pretty dense bread...so good!
  14. TheGoofyMama

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

    Jan 18, 2008

    Your very welcome, I hope you like them :goodvibes
  15. TheGoofyMama

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

    Jan 18, 2008
    Jiko – The Cooking Place, Disney's Animal Kingdom Lodge
    Chef Anette Grecchi-Gray

    Yield: 6 servings

    1/2cup olive oil
    6 Lamb Shanks, 18 to 22 oz. Each
    1 Tablespoon Kosher salt
    1/2 Tablespoon fresh ground black pepper
    1 Spanish onion, chopped
    12 Roma tomatoes, quartered
    15 garlic cloves, halved
    2 Tablespoons all-purpose flour
    3 quarts water
    Berbere Marinade (see recipe below)

    In a roasting or sauté pan, heat the olive oil until hot and smoky. Season
    the lamb shanks with Kosher salt and black pepper. Sear the lamb shanks in
    the hot oil until they are browned all over. Remove shanks from the roasting
    pan and place them on a tray lined with parchment paper, baking paper, or
    tin foil.
    In the same roasting pan, with a bit of fresh olive oil, sauté the onions,
    tomatoes, and garlic cloves. Toss in the all-purpose flour, mix well and
    make sure all the flour is cooked. Add the water and bring to a quick boil.
    Preheat the oven to 350 degrees. Baste the seared lamb shanks with the
    Berbere marinade and place them in another roasting pan. Pour the cooking
    liquid with the vegetables and remaining Berbere marinade over the shanks
    and cover the pan with foil. Cook in the oven for 1 hour. Remove the foil
    and put the pan back in the oven for another 30 minutes. When done, remove
    the shanks from the liquid and place on a plate. Reserve until ready to
    serve. Take the sauce and the vegetables in the roasting pan and blend until
    smooth with a blender or stick-type blender. Adjust seasoning if necessary.
    When ready to serve, place hot lamb shanks on the plate and pour the Berbere
    sauce on top.
    Note: This recipe is for 18 to 22 ounce lamb shanks. If unable to find this
    size, you may use smaller fore hind shanks and count two per person; cooking
    time will be reduced to half.

    Berbere Marinade

    Yield: 12 servings

    1/2 cup ginger, finely chopped
    1/4 cup garlic cloves, finely chopped
    1/2 cup cilantro, finely chopped
    1/4 cup jalapeno pepper, finely chopped
    1/2 cup canola oil
    1/4 cup tomato paste
    1/4 cup red wine vinegar
    1 teaspoon ground cumin
    1/2 teaspoon ground cardamom
    1/4 teaspoon ground allspice
    1/4 teaspoon Kosher salt
    1 dash fresh ground black pepper

    In a blender, combine the chopped ginger, garlic, cilantro, and jalapeno
    pepper and pulse with the canola oil. Add the tomato paste and slowly add
    the red wine vinegar while pulsing the blender. Lastly, add the spices and
    adjust seasoning to taste.

    Note: Marinade can be kept in refrigerated for up to one month and can be
    prepared with any type of chili, depending on your preference.
  16. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Typhoon Tilly
    Lets Go Slurpin', Typhoon Lagoon

    1/2 ounce of Blue Curacao

    1/2 ounce Melon Liquor
    1/2 ounce of Banana Liquor
    1 ounce of Malibu Coconut Rum
    4 ounces of Pina Colada Mix
    Mix all ingredients in a blender and Enjoy!

    Many thanks to Mary Jo Pace, Typhoon Lagoon. Restaurant Guest Service Manager for sharing.
  17. TheGoofyMama

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

    Jan 18, 2008
    Roy's Restaurant's

    Yield: 4 (3-inch) cakes.

    6 tablespoons unsalted butter

    4 ounces semi-sweet chocolate

    3/4 cup sugar

    13/4 tablespoons cornstarch

    2 whole eggs

    2 egg yolks

    1. In pan on low heat, melt butter and chocolate. In mixing bowl, combine
    sugar and cornstarch. In separate bowl, whisk eggs and yolks. Add
    melted-chocolate mixture to sugar mixture and combine thoroughly with whisk.
    Stir in eggs and whisk just until smooth. Remove and place in clean
    container. Cover with plastic wrap and press down to prevent skin from
    forming. Refrigerate 3-4 hours or overnight (must be well-chilled).

    2. Heat oven to 400 F. Line 4 metal rings (about 23/4 inches across and 2
    inches high) with greased parchment paper. Line baking sheet with parchment
    paper and set molds on sheet. Scoop mixture into molds so they are
    two-thirds full, and make sure molds are not leaking.

    3. Bake on top oven rack 20 minutes. Remove baking sheet from oven, and,
    while holding each mold with tongs, slide metal spatula underneath,
    carefully lift, and transfer to serving plate. Gently lift off mold and
    remove parchment paper. Serve immediately.

    Recipe notes: Refrigerating dough overnight firms it so it doesn't leak out
    of molds. Serve with berry sauce or dust with powdered sugar.
  18. TheGoofyMama

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

    Jan 18, 2008
    Cinderella's Royal Table
    Magic Kingdom

    YIELD: 1 Dozen


    3/4 stick (6 Tbl) Unsalted Butter
    3/4 cup Granulated sugar
    1 ea. + 1 yolk Eggs
    1/3 cup Milk, whole
    1 1/2 cup All purpose Flour
    1 1/2 tsp. Baking Powder
    3/4 tsp Vanilla
    3/4 tsp Salt
    2 cups Fresh Blueberries
    1 1/2 cups Cream Cheese, whipped


    3 Tbl. Unsalted Butter
    1/2 cup Flour
    3 1/2 Tbl. Sugar
    1/4 tsp Cinnamon


    Batter - Melt butter. Whisk in milk, eggs and vanilla. Mix all dry
    ingredients together, then add milk mixture and stir until combined.
    Don't over mix. Gently fold in blueberries. Divide batter among
    muffin pans. Insert I tsp of cream cheese into the center of the

    Topping -- Rub together all ingredients until crumbly. Sprinkle over

    Bake in a preheated 375 degree oven for 18 - 20 minutes, or until a
    toothpick comes out clean. Cool in pans for 15 - 20 minutes then
    carefully remove from cups. Serve warm with lemon ice cream.
  19. TheGoofyMama

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

    Jan 18, 2008
    Blue Bayou Pork Loin

    This recipe was given out by Blue Bayou chefs.

    Pork Loin 5 lb
    Jerk Seasoning 1.5 oz

    Preheat oven to 350F degrees. Rub jerk seasoning all over pork loin. Place
    loin in oven. Roast for about one hour and ten minutes or until internal
    temperature reaches 155 degrees Fahrenheit. After done, let pork loin rest
    in a warm place for five minutes.

    Root-Beer Spiced Apples

    Granny Smith Apples 4 large
    Brown Sugar 6 oz
    Cinnamon 2 tbs.
    Cornstarch 1.5 tsp.
    Root Beer (soda) 2.5 cups
    Nutmeg 1 tsp.
    Ground Cloves 1/8 tsp.
    Water (cold) 1-1/2 tsp.

    Core, peel and cut apples into four wedges. Cut four slices per wedge.
    Combine root-beer, nutmeg, cinnamon, and ground cloves in a sauce pan. Bring
    to a boil and stir frequently. Separately, in a bowl, mix cornstarch with a
    little water to make a thin paste. When mix starts boiling, add cornstarch
    and mix well. Add apples and bring to a boil. Reduce heat and let it simmer
    for ten minutes, stirring frequently. (These apples are served partially
    over the pork loin on the plate)
  20. GazerBeam

    GazerBeam This isn't part of the ride, folks.

    Apr 28, 2006
    Thanks much for this! I'll have to celebrate st. patrick's day a couple weeks late!

  21. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Chocolate Cookie Mousse
    Cape May Cafe, Disney's Beach Club from Cooking With Mickey and the Chefs of WDW (2004)
    Yield: 6 servings

    6 chocolate sandwich cookies with creme filling
    2/3 cup (5.5 oz) white chocolate
    1 cup heavy whipping cream
    1/2 teaspoon granulated gelatin
    3 egg yolks

    1. Crumble purchased cookies into fine pieces in a food processor.
    2. Melt white chocolate in top of double boiler over hot water. When melted, remove from heat.
    3. With a heavy cream until medium-firm peaks form.
    4. Pour 1/4 of the whipped heavy cream into a saucepan and sprinkle in the gelatin. Let sit for about 3 minutes, until the gelatin softens and swells.
    5. Heat gelatin over low heat, stirring constantly, until gelatin is dissolved. Remove from heat and gently blend in egg yolks.
    6. Add melted chocolate, stirring fast to avoid lumps.
    7. Fold the remaining whipped heavy cream and cookies together, then fold into white chocolate mixture. Pour into serving bowls (champagne glasses are wine glasses work well).
    8. Refrigerate for two hours before serving.


Share This Page