Disney / Florida Recipes

[Pegasus928]

Following on from the cornbread thread, and the recipes for cornbread and BBQ sauce that were posted in there, I was wondering if any of you have any other recipes from Flroida that you have picked up along the way.
I know that in some of the restaurants they will hand out recipe cards if you ask for the. Has anybody got any to share?

 

[pixiepower04]

I have the Disney Cookbook but i've never tried any of the recipes. AllEars also has a huge recipe list from the parks and hotels, i'm sure many on here have tried them.

I love cornbread so might just give that a go soon.

 

[wilma-bride]

Mine are mostly for cocktails but I do have a couple of other Disney/Orlando recipes that I can share such as Potato and Rosemary Bread (a la Mythos at IOA). Will have to wait till I get home though

 

[Latte Lover]

Our favourite is the Boma coconut chicken curry served with sticky peanut rice, which I make regularly. Both recipes, and loads more, are on the Dis Disney Recipe Exchange thread on the cooking forum, which I absolutely love looking at! We also love banana bread pudding, which is served at several Disney restaurants, and Wolfgang Puck's Butternut squash soup.

I may have to go and make the banana bread pudding now!

 

[hogwartsdropout]

I made the apple vinegarette from the salad at Whispering Canyon Cafe and it turned out great!
Going to try and make the honey and lime dressing from Ohana salad next.

 

[oceanscape]

Our favourite is the Boma coconut chicken curry served with sticky peanut rice, which I make regularly.

This sounds AMAZING! Can you share the recipe or link it for me? I've had a look on the Cooking Board but can't find it!

 

[Latte Lover]

This sounds AMAZING! Can you share the recipe or link it for me? I've had a look on the Cooking Board but can't find it!

Here's a link to the curry: http://www.disboards.com/showthread.php?t=1575103&page=38

It's actually served as a soup at Boma, but is thick enough to be a curry/stew.
I think I originally found the recipe on another board though, as I make it slightly differently. I use chopped chicken breasts and use alot less oil to cook them in. I make a roux with the butter (only about an ounce) and flour then add the chicken stock slowly to the roux, then add this to the pan. I use a big wok. I often add green and yellow peppers too and use dried herbs if I don't have fresh. I've also found it's best to add the honey at the very end, and only about a tablespoon as it can come out too sweet.

Here's the rice:http://www.disboards.com/showthread.php?t=1575103&page=65
The rice recipe serves 10, so I just reduce it down when there's just a few of us.

 

[wilma-bride]

Going to try and make the honey and lime dressing from Ohana salad next.

I made that for our BBQ last weekend and everyone said it was lovely.

 

[Latte Lover]

I made that for our BBQ last weekend and everyone said it was lovely.

It was!

 

[mazz1]

seems i like you very very much Kenny here's a cinnabon recipe that you might like

http://allrecipes.co.uk/recipe/4727/clone-of-a-cinnabon.aspx

and a pic from one that my James made earlier he altered his by icing some and also went a little ott with the icing sugar but they did taste yummy and just like the ones you get from the main street bakery in the MK

 

[izzie-wizzie]

Yumm - last year during one of our pre-disney parties we had a bbq and made the marinade that they use at Flame Tree BBQ and it was amazzziingg! Im going to have to find the recipe and post it was so yummy!

 

[natalielongstaff]

I made that for our BBQ last weekend and everyone said it was lovely.

it was lovely, i can vouch for your yummy cocktail recipes as well

 

[oceanscape]

Here's a link to the curry: http://www.disboards.com/showthread.php?t=1575103&page=38

It's actually served as a soup at Boma, but is thick enough to be a curry/stew.
I think I originally found the recipe on another board though, as I make it slightly differently. I use chopped chicken breasts and use alot less oil to cook them in. I make a roux with the butter (only about an ounce) and flour then add the chicken stock slowly to the roux, then add this to the pan. I use a big wok. I often add green and yellow peppers too and use dried herbs if I don't have fresh. I've also found it's best to add the honey at the very end, and only about a tablespoon as it can come out too sweet.

Here's the rice:http://www.disboards.com/showthread.php?t=1575103&page=65
The rice recipe serves 10, so I just reduce it down when there's just a few of us.

Thank you! It was absolutely delicious!!

 

[PamOKW.]

Thanks for these they look delicious - can't wait to try them out!

 

[Danauk]

I have the cooking with Mickey cook book, it has recipes from all the US Disney parks, hotels and the cruise line. We have used the cheese soup recipe from Le Cellier quite a few times. Tonight we have friends coming over for dinner and we are cooking the lemongrass risotto from the Contemporary, the the filet mignion from the Yachtsmans steakhouse and tiramissu from Victoria and Alberts for desert. The book even recommends wine paring for each course too!

 

[Pinky166]

I have the cooking with Mickey cook book, it has recipes from all the US Disney parks, hotels and the cruise line. We have used the cheese soup recipe from Le Cellier quite a few times. Tonight we have friends coming over for dinner and we are cooking the lemongrass risotto from the Contemporary, the the filet mignion from the Yachtsmans steakhouse and tiramissu from Victoria and Alberts for desert. The book even recommends wine paring for each course too!

Yum that sounds fab...you'll have to take some pics of it.

 

[Pegasus928]

This recipe comes from Chef Michael Thompson at the Kona Cafe
I haven't tried it yet but it is high on the 'to-do' list

Tonga Toast Yield - 6 portions

Stuffed Bread - Ingredients:
1 ea. Loaf of Sourdough Bread
3 ea. Bananas
1 cup Sugar & Cinnamon Mix
1 qt. Canola Oil

Method of preparation:
1. Cut ends off sourdough loaf then cut into 6 equal pieces
2. Using a small sharp knife cut a slit in the middle of each piece - about 3/4 down, making a pocket
3. Cut banana in half lengthwise and then cut each long half in half giving you 4 pieces with a flat side.
4. Stuff two pieces of banana into each piece of bread. (Don't worry if the banana breaks through the bread; you will not notice once cooked.)
5. Bread is ready to be cooked. Tonga bread can be made up to 2 days in advance, just wrap tightly and refrigerate.

French Toast Batter - Ingredients:
6 lg. Whole eggs
2 cups Milk
1/4 tsp. Cinnamon
2 Tbsp. Sugar
Dash Vanilla extract

Method of Preparation:
1. Place all ingredients in a bowl and whip

Cinnamon Sugar - Ingredients:
2 cups Sugar
2 Tbsp Cinnamon

Method of Preparation:
1. Place in bowl and stir

Presentation or Assembly
2. In deep frying pan, heat about two inches of the vegetable oil
3. Dip stuffed bread into French Toast batter and place in hot oil.
4. Cook till brown on one side, about 3 minutes then repeat process on the other side.
5. Remove Tonga Toast from oil and drain on paper towels to remove excess oil.
6. Roll Tonga in cinnamon sugar mix and serve hot with maple syrup. <!--Signature-->

 

[jockey]

I have the cooking with Mickey cook book, it has recipes from all the US Disney parks, hotels and the cruise line. We have used the cheese soup recipe from Le Cellier quite a few times. Tonight we have friends coming over for dinner and we are cooking the lemongrass risotto from the Contemporary, the the filet mignion from the Yachtsmans steakhouse and tiramissu from Victoria and Alberts for desert. The book even recommends wine paring for each course too!

Yes I have this book too it's excellent well worth the money