jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
Old School Mickey
Disney Recipe Cards
- Thread starter The1MamaBuch
- Start date
jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
Anyone cook lobster?
jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
Last ones before I go to sleep. Any requests...or ideas of movies/cartoons with characters that cook or are associated with food?
jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
Good morning all!
grumpjes24
formerly had > 500 posts under diff user name =D
- Joined
- Nov 14, 2008
These are fabulous! Thanks so much!
Jes
Jes
jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
Here are a few more thanks to pictures from Jes!
Tamipokeydog
Mouseketeer
- Joined
- Oct 13, 2008
These are great!!! Now if I could ask where do I get the recipes from Disney?
jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
These are great!!! Now if I could ask where do I get the recipes from Disney?
The best place to start is to Google "recipes disney" and you will find a bunch of places for example:
http://allears.net/din/rec.htm
http://www.wdisneyw.co.uk/recipes.html
http://familyfun.go.com/recipes/disney/
http://disneyrecipes.homestead.com/index4.html
http://hotels.about.com/od/disneyworldrecipes/Disney_World_Recipes.htm
http://www.recipezaar.com/cookbook.php?bookid=48960
http://tv.disney.go.com/playhouse/grown-ups/celebrationcenter/recipes/fourthofjuly/index.html
http://family.go.com/food/
It's as easy as that. Hope you find some good ones! Dolly
jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
Here is an idea for this thread to go along with the cards. If you have made a Disney Recipe that you love...post it so that others can enjoy making it as well and add to their "Disney Recipe Cards".
Dolly
Dolly
TeresaNJ
Magic Begins With Me
- Joined
- Sep 13, 1999
My DH and I love eating at Boma's, and the chefs so kindly emailed us some recipes, so here they are!
CARROT GINGER SOUP
Boma, Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
Roux (¼ cup butter and ¼ - ½ cups flour)
2 cups Carrots, chunky cut
2 cups Water
½ cup Sugar, adjust as needed
1 ½ tablespoons Ground Ginger
1 cup Heavy Cream
1 cup Milk
2 cups American Cheese, sliced or shredded
Method of Preparation
1. To make a roux, melt the butter in a small saucepot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.
2. In pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft.
Using a food processor or blender, puree until smooth.
3. Add heavy cream, milk, and roux. Cook until soup is hot and slightly thick.
4. Add American cheese and let simmer until cheese melts.
5. Adjust seasoning.
CHICKEN CORN CHOWDER
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
1 ½ cups Water
1 each Chicken Bouillon Cube
1 cup Heavy Cream
1 cup Milk
2 each Chicken Breast, cooked and diced
1 pound Russet Potatoes, cooked and diced
1/8 cup Red Bell Peppers, diced
1/8 cup Onion, diced
2 cups Corn Kernels (frozen)
2 t. Sugar
1/8 cup Fresh Parsley, chopped
2 t. Hot Sauce
Preparation Time: 2 hours
Method of Preparation
1. Bring chicken stock to a boil.
2. Add heavy cream, milk, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 15 minutes.
3. Add parsley and hot sauce, simmer for five minutes.
4. Serve hot.
CHICKEN PEPPER POT SOUP
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
6 each Chicken Breasts, diced
1 gallon Chicken Stock or Chicken Broth
2 cups Soy Sauce
2 T. Garlic, chopped
2 T. Sugar
2 t. Hot Sauce
1 cup Cornstarch
1 cup Water
2 each Red Bell Pepper, diced
1 each Green Bell Pepper, diced
1 each Poblano Chili Pepper, diced
2 each Onion, diced
1 cup Mushrooms, diced
2 t. Sesame Oil
Method of Preparation
1. Cook diced chicken until half done. Set aside.
2. Heat chicken stock, soy sauce, garlic, sugar, and hot sauce. If collard greens are used, add to soup and let boil. Add slurry (made with cornstarch and water.) Let simmer for 20 minutes.
3. Add all of the vegetables and the chicken. Cook until the chicken and vegetables are done.
4. If spinach used, add when ready to serve. Drizzle with the sesame oil when serving.
COCONUT CURRIED CHICKEN SOUP
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 4 servings
Ingredients
1 each Chicken, Whole cut in eight
To taste Salt and Pepper
1 tablespoon Curry Powder
½ cup Oil
Roux (3 ounces butter and 4 ounces flour)
4 cups Chicken Stock
1 cup Coconut Milk
3 tablespoons Curry Powder, toasted
1 cup Onions, diced chunky
1 cup Red Bell Peppers, diced chunky
1 each Jalapeno, sliced
1 cup Potatoes, diced chunky
1 cup Diced Tomatoes, drained
1 cup Honey
½ cup Cilantro, chopped
Method of Preparation
1. Sprinkle chicken with salt, pepper, and curry powder. Sear chicken in the skillet until golden brown and ¾ done. Set aside.
2. Melt butter and stir in flour to make a roux and set aside.
3. Heat chicken stock, coconut milk, curry powder, and roux. Let simmer until thicken.
4. Add the vegetables (except the cilantro) and seared chicken. Cook until chicken is done.
5. Add honey and cayenne pepper. Adjust seasoning.
COCONUT CURRY SEAFOOD
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
4 cups Fish Stock
2 cups Clam Juice
1 each Onion, diced in big chunks
1 each Red Bell Pepper, diced in big chunks
2 each Carrots, diced in big chunks
2 T. Curry Powder, toasted
2 T. Ground Cumin, toasted
3 cups Coconut Milk
2 cups Mussels
2 cups Shrimp
2 cups Scallops, sear
3 T. Curry Paste
3 T. Soy Sauce
3 T. Sugar
1 each Jalapeno, sliced
2 each Potatoes, diced in big chunks
¼ cup Parsley, chopped
¼ cup Cilantro, chopped
1 each Lemon, zest and sliced
To taste Salt and Pepper
Method of Preparation
1. Heat the fish stock and clam juice.
2. Add the vegetables (except jalapeno, parsley, cilantro, and lemon zest) and spices. Cook until the vegetables are half done.
3. Sauté seafood and deglaze with lemon juice and fish base. Add coconut milk, curry paste, soy sauce, sugar, and jalapeno.
5. Let simmer until mussels open. Add parsley, cilantro, and lemon zest before serving.
More coming up!
TeresaNJ
Magic Begins With Me
- Joined
- Sep 13, 1999
HARIRA
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
The traditional soup that breaks the fast of Ramadan in many Muslim countries.
Yield: 8 servings (2 quarts)
Ingredients
2 ounces Olive Oil
4 ounces Lamb Shoulder, cubed
To taste Salt and Black Pepper
4 cups Chicken Stock
2 ounces Celery, diced (1 large celery stalk)
4 ounces Carrot, diced (1 large carrot)
5 ounces Onion, diced (1 medium onion)
1 teaspoon Ground Cinnamon
1 teaspoon Turmeric
1 teaspoon Ground Ginger
12 ounces Canned, diced Tomatoes
2 ounces Parsley, chopped
Water
2 ounces Lentils
6 ounces Garbanzo Beans, canned and cooked
To be added before service
2 ounces Vermicelli
1 each Egg
1 each Whole Lemon, quartered and juiced
8 teaspoons Dates, diced
To taste Cilantro, chopped
Method of Preparation
1. Utilizing a skillet, heat olive oil. Season lamb with salt and pepper and brown. Add chicken stock to lamb and boil until tender. Add diced celery, carrots, and onions and simmer.
2. Add the cinnamon, turmeric, ginger, tomatoes, and chopped parsley. Bring mixture to a simmer.
3. Add one cup water and lentils and return soup to a boil. Let simmer until lentils are tender.
4. Add cooked garbanzo beans and include water from can. Season to taste.
5. At service time, bring soup to a boil in individual saucepots. Add two handfuls of broken, raw vermicelli and cook.
6. Whisk together lemon juice and egg. Whisk one tablespoon into boiling soup, creating an egg drop soup effect. Add one teaspoon diced dates and chopped cilantro as a garnish.
MULLIGATAWNY
Boma Flavors of Boma
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
Roux (1/3 cup butter and 2/3 cup flour)
1 ½ cups Chicken Stock
3 tablespoons Chicken Base, add to chicken stock
2 cups Chicken Breast, diced chunky
½ cup Heavy Cream
2 tablespoons Milk
½ cup Celery, diced
½ cup Carrots, diced
1 tablespoon Curry Powder, toasted
½ cup Onion, diced
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
2 tablespoons Honey
2 tablespoons Hot Sauce
1 ½ cups Apples, frozen and cut in half
1 ½ teaspoons Chopped Parsley
Method of Preparation
1. Melt butter and stir in flour to make a roux and set aside.
2. Poach chicken breast in chicken stock until ¾ done, remove, and cut diced, chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook until vegetables are half done. Add the remaining ingredients including diced chicken.
3. Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning. Add parsley when ready to serve.
PLANTAIN & CORN STEW
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
2 cups Coconut Milk
2 cups V-8 Juice
1 cup Soy Sauce
¼ cup Ginger, chopped fine/puree
2/3 cup Sugar
1 t. Red Crushed Pepper
1 cup Cornstarch
½ cup Water
1 small Red Bell Pepper, diced chunky
2 cups Sweet Potato, diced chunky
2 each Carrots, diced chunky
1 small Onion, diced chunky
2 cups Corn Kernels
2 cups Plantains, diced chunky
1 small Jalapeno, sliced
¼ cup Parsley, chopped
1 t. Ground Turmeric, toasted
1 t. Ground Coriander, toasted
Method of Preparation
1. Heat coconut milk and V-8 Juice, soy sauce, ginger, sugar, and crushed pepper.
2. Mix cornstarch and water together to make a slurry. Add slurry slowly and let simmer until stock thickens.
3. Add red bell pepper, potatoes, carrots, onion, corn, and plantain**. Let cook until vegetables are ¾ done.
4. Add parsley and jalapeno and rest of seasonings. Adjust seasoning.
**If you are using frozen plantains, add last when you are ready to serve.
SAUSAGE & BISCUIT SKILLET
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 10 servings
Ingredients
1 pound Bulk Sausage
1 each Green Pepper, large dice
1 each Red Pepper, large dice
2 each Yellow Squash, large dice
1 each Zucchini, large dice
2 each Russet Potatoes, medium dice
1 tablespoon Granulated Garlic
1 tablespoon Ground Cumin
1 tablespoon Ground Coriander
1 teaspoon Turmeric
1 tablespoon Kosher Salt
1 teaspoon Cayenne Pepper
1 tablespoon Black Pepper
Boursin Cheese Sauce
2 ounces Butter
2 ounces Flour
1 pint Heavy Cream
1 package Boursin Cheese
1 tablespoon Fresh Thyme
To taste Salt and Pepper
Method of Preparation
1. In a skillet over medium high heat, add the sausage and cook until brown using a metal spatula to break the sausage apart. While the meat is cooking, add half the spices.
2. Once the meat cooks for 10 minutes, add all the vegetables including the potatoes. Add the remaining half of the spices. Cook another 10 minutes until the vegetables are tender, but not mushy.
3. Remove the skillet from the heat and drain the fat. Set the sausage mixture aside for later.
4. To make the boursin cheese sauce: In a saucepot over medium high heat, melt the butter. Slowly add the flour using a whisk to form a roux. Cook the roux for one minute. Add the heavy cream, whisking as you go, to incorporate the cream. Turn the heat down to low and cook for 5 minutes.
5. Add the boursin cheese and fresh thyme, stirring as you cook for an additional 5 minutes. Add salt and pepper to taste. Remove from heat and chill.
6. When it is time to serve this dish for breakfast or brunch, place the sausage mixture in a large mixing bowl. Slowly add the boursin cheese sauce to make a mixture similar to a potpie filling.
7. Preheat the oven to 350o. Place the sausage and cheese mixture in a casserole dish and top with your favorite store-bought biscuit. (The biscuits need to be raw.) Bake about 20 minutes or until the biscuits are brown. Serve immediately.
Both the sausage and cheese sauce can be made the day ahead and mixed together on the day of service.
SEAFOOD COUS COUS STEW
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 4 servings
Ingredients
1 quart Israeli (Pearl) Cous Cous
4 tablespoons Olive Oil
½ cup Red Onion, diced
2 tablespoons Minced Garlic
½ cup Carrots, diced
2 quarts Fish Stock
1 cup White Wine
1 teaspoon Curry Powder
To Taste Red Pepper Flakes
1 tablespoon Turmeric
12 each Mussels
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound Unsalted Butter
½ cup Shopped Flat Leaf Parsley
½ cup Tomatoes, diced
Method of Preparation
1. Add olive oil to pre-heated heavy bottom saucepan. Add cous cous and toast lightly. Add onion, garlic, and carrots, stirring constantly.
2. Add enough fish stock and white wine to cover the cous cous and let simmer. Add curry, turmeric, and red pepper flakes. Add scallops, shrimp, and mussels.
3. Once the cous cous has absorbed all of the liquids, continue to add enough fish stock and white wine to cover the cous cous. Adjust seasoning. Continue to add fish stock as needed while checking the doneness of the cous cous. (Typically it will take 4 additions of fish stock to complete the dish.)
4. When cous cous is al dente, then dice butter. Take the cous cous off the heat and stir in the butter.
5. Garnish with chopped flat leaf parsley and diced tomatoes.
SEAFOOD GOMBO
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
Roux (1/3 cup butter and 2/3 cup flour)
2 cups Clam Juice
2 cups #10 Diced Tomatoes, drain half
1 cup Fish Stock (made from 1 cup water and 2 t. fish base)
½ teaspoon Oregano, chopped
½ teaspoon Basil Leaves, chopped
½ teaspoon Granulated Garlic
½ teaspoon Thyme, chopped fine
1 each Bay Leaf
½ teaspoon Gumbo File
To taste Cayenne Pepper
½ cup Onions, diced
½ cup Celery, diced
¼ cup Red Bell Peppers, diced
¼ cup Green Bell Peppers, diced
¼ cup Okra, diced
2 cups Shrimp (31/35), peeled and deveined
2 cups Scallops (81/85), diced
½ cup Sausage (spiced), diced
Method of Preparation
1. Make a brown roux (toast flour until a dark color.)
2. Add clam juice, tomatoes, fish stock, and all the spices. Let simmer until thick and hot.
3. Add vegetables and continue to simmer until vegetables are half done.
4. Add the rest of the ingredients and cook until seafood is done. (Do not overcook the seafood.)
SMOKED TOMATO BISQUE
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
2 pounds Diced Canned Tomatoes, smoked
2 ½ cups Vegetable Stock
2 T. Granulated Garlic
2 T. Thyme, chopped
¾ cup Sugar
½ cup Hot Sauce (liquid such as Tabasco)
1 pound Tomato Puree
1 quart Heavy Cream
2 pounds Smoked Tomatoes
Roux
4 ounces Butter
4 ounces Flour
Salt and Pepper
Method of Preparation
1. Smoke all the tomatoes for approximately 2 hours.
2. In a pot, heat the vegetable stock, garlic, thyme, sugar, hot sauce, tomato puree, and tomatoes. Puree the soup until smooth (using a hand blender.)
3. Add heavy cream, roux, and simmer. Adjust seasoning if necessary.
SMOKED TOMATOES
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Ingredients
8 Medium sized vine ripe Tomato, cored and cut in half
1 cup Hard Wood Smoking Chips
Method of Preparation
On a bright and sunny day, start a nice charcoal fire in the family grill and let the coals turn nice and white. Place the wood chips in 2 cups of warm water to soak. Move all of the coals over to one side of the grill. Make a small bowl shaped cup out of aluminum foil or use an aluminum pie plate for the wood chips. Drain the wood chips and place them in the above-mentioned container, place the container on the coals and replace the grill rack. Arrange the tomato halves on the rack, away from the heat. Let the tomatoes smoke for about half and hour or longer depending on how long your grill continues to smoke.
THREE BEAN GUMBO
WITH SAUSAGE
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
½ cup Kidney Beans, soaked overnight
½ cup Black-Eyed Peas, soaked overnight
½ cup Pinto Beans, soaked overnight
1 quart Chicken Stock
1 quart Beef Stock
1 8 ounce can Diced Tomatoes
1 t. Worcestershire Sauce
1 ounce Basil
2 t. Cajun Seasoning
1 t. Thyme
2 T. Granulated Garlic
Roux (1/2 cup Flour and ½ cup Butter)
1 each Green Bell Pepper, diced
1 each Red Bell Pepper, diced
1 small Red Bermuda Onion, diced
1 small Spanish Onion, diced
½ cup Okra, sliced
½ t. Cayenne Pepper
½ pound Sausage, sliced
1 each Bay Leaf
Method of Preparation
1. Cook the beans with water.
2. Heat chicken and beef stocks.
3. Add tomatoes, Worcestershire Sauce, basil, Cajun Seasoning, thyme, and garlic. Let boil for 15 minutes.
4. Add roux and continue cooking for 20 minutes (until thick.)
5. Add pre-cooked beans and the rest of the ingredients. Let simmer until veggies are tender.
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
The traditional soup that breaks the fast of Ramadan in many Muslim countries.
Yield: 8 servings (2 quarts)
Ingredients
2 ounces Olive Oil
4 ounces Lamb Shoulder, cubed
To taste Salt and Black Pepper
4 cups Chicken Stock
2 ounces Celery, diced (1 large celery stalk)
4 ounces Carrot, diced (1 large carrot)
5 ounces Onion, diced (1 medium onion)
1 teaspoon Ground Cinnamon
1 teaspoon Turmeric
1 teaspoon Ground Ginger
12 ounces Canned, diced Tomatoes
2 ounces Parsley, chopped
Water
2 ounces Lentils
6 ounces Garbanzo Beans, canned and cooked
To be added before service
2 ounces Vermicelli
1 each Egg
1 each Whole Lemon, quartered and juiced
8 teaspoons Dates, diced
To taste Cilantro, chopped
Method of Preparation
1. Utilizing a skillet, heat olive oil. Season lamb with salt and pepper and brown. Add chicken stock to lamb and boil until tender. Add diced celery, carrots, and onions and simmer.
2. Add the cinnamon, turmeric, ginger, tomatoes, and chopped parsley. Bring mixture to a simmer.
3. Add one cup water and lentils and return soup to a boil. Let simmer until lentils are tender.
4. Add cooked garbanzo beans and include water from can. Season to taste.
5. At service time, bring soup to a boil in individual saucepots. Add two handfuls of broken, raw vermicelli and cook.
6. Whisk together lemon juice and egg. Whisk one tablespoon into boiling soup, creating an egg drop soup effect. Add one teaspoon diced dates and chopped cilantro as a garnish.
MULLIGATAWNY
Boma Flavors of Boma
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
Roux (1/3 cup butter and 2/3 cup flour)
1 ½ cups Chicken Stock
3 tablespoons Chicken Base, add to chicken stock
2 cups Chicken Breast, diced chunky
½ cup Heavy Cream
2 tablespoons Milk
½ cup Celery, diced
½ cup Carrots, diced
1 tablespoon Curry Powder, toasted
½ cup Onion, diced
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
2 tablespoons Honey
2 tablespoons Hot Sauce
1 ½ cups Apples, frozen and cut in half
1 ½ teaspoons Chopped Parsley
Method of Preparation
1. Melt butter and stir in flour to make a roux and set aside.
2. Poach chicken breast in chicken stock until ¾ done, remove, and cut diced, chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook until vegetables are half done. Add the remaining ingredients including diced chicken.
3. Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning. Add parsley when ready to serve.
PLANTAIN & CORN STEW
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
2 cups Coconut Milk
2 cups V-8 Juice
1 cup Soy Sauce
¼ cup Ginger, chopped fine/puree
2/3 cup Sugar
1 t. Red Crushed Pepper
1 cup Cornstarch
½ cup Water
1 small Red Bell Pepper, diced chunky
2 cups Sweet Potato, diced chunky
2 each Carrots, diced chunky
1 small Onion, diced chunky
2 cups Corn Kernels
2 cups Plantains, diced chunky
1 small Jalapeno, sliced
¼ cup Parsley, chopped
1 t. Ground Turmeric, toasted
1 t. Ground Coriander, toasted
Method of Preparation
1. Heat coconut milk and V-8 Juice, soy sauce, ginger, sugar, and crushed pepper.
2. Mix cornstarch and water together to make a slurry. Add slurry slowly and let simmer until stock thickens.
3. Add red bell pepper, potatoes, carrots, onion, corn, and plantain**. Let cook until vegetables are ¾ done.
4. Add parsley and jalapeno and rest of seasonings. Adjust seasoning.
**If you are using frozen plantains, add last when you are ready to serve.
SAUSAGE & BISCUIT SKILLET
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 10 servings
Ingredients
1 pound Bulk Sausage
1 each Green Pepper, large dice
1 each Red Pepper, large dice
2 each Yellow Squash, large dice
1 each Zucchini, large dice
2 each Russet Potatoes, medium dice
1 tablespoon Granulated Garlic
1 tablespoon Ground Cumin
1 tablespoon Ground Coriander
1 teaspoon Turmeric
1 tablespoon Kosher Salt
1 teaspoon Cayenne Pepper
1 tablespoon Black Pepper
Boursin Cheese Sauce
2 ounces Butter
2 ounces Flour
1 pint Heavy Cream
1 package Boursin Cheese
1 tablespoon Fresh Thyme
To taste Salt and Pepper
Method of Preparation
1. In a skillet over medium high heat, add the sausage and cook until brown using a metal spatula to break the sausage apart. While the meat is cooking, add half the spices.
2. Once the meat cooks for 10 minutes, add all the vegetables including the potatoes. Add the remaining half of the spices. Cook another 10 minutes until the vegetables are tender, but not mushy.
3. Remove the skillet from the heat and drain the fat. Set the sausage mixture aside for later.
4. To make the boursin cheese sauce: In a saucepot over medium high heat, melt the butter. Slowly add the flour using a whisk to form a roux. Cook the roux for one minute. Add the heavy cream, whisking as you go, to incorporate the cream. Turn the heat down to low and cook for 5 minutes.
5. Add the boursin cheese and fresh thyme, stirring as you cook for an additional 5 minutes. Add salt and pepper to taste. Remove from heat and chill.
6. When it is time to serve this dish for breakfast or brunch, place the sausage mixture in a large mixing bowl. Slowly add the boursin cheese sauce to make a mixture similar to a potpie filling.
7. Preheat the oven to 350o. Place the sausage and cheese mixture in a casserole dish and top with your favorite store-bought biscuit. (The biscuits need to be raw.) Bake about 20 minutes or until the biscuits are brown. Serve immediately.
Both the sausage and cheese sauce can be made the day ahead and mixed together on the day of service.
SEAFOOD COUS COUS STEW
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 4 servings
Ingredients
1 quart Israeli (Pearl) Cous Cous
4 tablespoons Olive Oil
½ cup Red Onion, diced
2 tablespoons Minced Garlic
½ cup Carrots, diced
2 quarts Fish Stock
1 cup White Wine
1 teaspoon Curry Powder
To Taste Red Pepper Flakes
1 tablespoon Turmeric
12 each Mussels
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound Unsalted Butter
½ cup Shopped Flat Leaf Parsley
½ cup Tomatoes, diced
Method of Preparation
1. Add olive oil to pre-heated heavy bottom saucepan. Add cous cous and toast lightly. Add onion, garlic, and carrots, stirring constantly.
2. Add enough fish stock and white wine to cover the cous cous and let simmer. Add curry, turmeric, and red pepper flakes. Add scallops, shrimp, and mussels.
3. Once the cous cous has absorbed all of the liquids, continue to add enough fish stock and white wine to cover the cous cous. Adjust seasoning. Continue to add fish stock as needed while checking the doneness of the cous cous. (Typically it will take 4 additions of fish stock to complete the dish.)
4. When cous cous is al dente, then dice butter. Take the cous cous off the heat and stir in the butter.
5. Garnish with chopped flat leaf parsley and diced tomatoes.
SEAFOOD GOMBO
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
Roux (1/3 cup butter and 2/3 cup flour)
2 cups Clam Juice
2 cups #10 Diced Tomatoes, drain half
1 cup Fish Stock (made from 1 cup water and 2 t. fish base)
½ teaspoon Oregano, chopped
½ teaspoon Basil Leaves, chopped
½ teaspoon Granulated Garlic
½ teaspoon Thyme, chopped fine
1 each Bay Leaf
½ teaspoon Gumbo File
To taste Cayenne Pepper
½ cup Onions, diced
½ cup Celery, diced
¼ cup Red Bell Peppers, diced
¼ cup Green Bell Peppers, diced
¼ cup Okra, diced
2 cups Shrimp (31/35), peeled and deveined
2 cups Scallops (81/85), diced
½ cup Sausage (spiced), diced
Method of Preparation
1. Make a brown roux (toast flour until a dark color.)
2. Add clam juice, tomatoes, fish stock, and all the spices. Let simmer until thick and hot.
3. Add vegetables and continue to simmer until vegetables are half done.
4. Add the rest of the ingredients and cook until seafood is done. (Do not overcook the seafood.)
SMOKED TOMATO BISQUE
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
2 pounds Diced Canned Tomatoes, smoked
2 ½ cups Vegetable Stock
2 T. Granulated Garlic
2 T. Thyme, chopped
¾ cup Sugar
½ cup Hot Sauce (liquid such as Tabasco)
1 pound Tomato Puree
1 quart Heavy Cream
2 pounds Smoked Tomatoes
Roux
4 ounces Butter
4 ounces Flour
Salt and Pepper
Method of Preparation
1. Smoke all the tomatoes for approximately 2 hours.
2. In a pot, heat the vegetable stock, garlic, thyme, sugar, hot sauce, tomato puree, and tomatoes. Puree the soup until smooth (using a hand blender.)
3. Add heavy cream, roux, and simmer. Adjust seasoning if necessary.
SMOKED TOMATOES
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Ingredients
8 Medium sized vine ripe Tomato, cored and cut in half
1 cup Hard Wood Smoking Chips
Method of Preparation
On a bright and sunny day, start a nice charcoal fire in the family grill and let the coals turn nice and white. Place the wood chips in 2 cups of warm water to soak. Move all of the coals over to one side of the grill. Make a small bowl shaped cup out of aluminum foil or use an aluminum pie plate for the wood chips. Drain the wood chips and place them in the above-mentioned container, place the container on the coals and replace the grill rack. Arrange the tomato halves on the rack, away from the heat. Let the tomatoes smoke for about half and hour or longer depending on how long your grill continues to smoke.
THREE BEAN GUMBO
WITH SAUSAGE
Boma Flavors of Africa
Disneys Animal Kingdom Lodge
Yield: 8 servings
Ingredients
½ cup Kidney Beans, soaked overnight
½ cup Black-Eyed Peas, soaked overnight
½ cup Pinto Beans, soaked overnight
1 quart Chicken Stock
1 quart Beef Stock
1 8 ounce can Diced Tomatoes
1 t. Worcestershire Sauce
1 ounce Basil
2 t. Cajun Seasoning
1 t. Thyme
2 T. Granulated Garlic
Roux (1/2 cup Flour and ½ cup Butter)
1 each Green Bell Pepper, diced
1 each Red Bell Pepper, diced
1 small Red Bermuda Onion, diced
1 small Spanish Onion, diced
½ cup Okra, sliced
½ t. Cayenne Pepper
½ pound Sausage, sliced
1 each Bay Leaf
Method of Preparation
1. Cook the beans with water.
2. Heat chicken and beef stocks.
3. Add tomatoes, Worcestershire Sauce, basil, Cajun Seasoning, thyme, and garlic. Let boil for 15 minutes.
4. Add roux and continue cooking for 20 minutes (until thick.)
5. Add pre-cooked beans and the rest of the ingredients. Let simmer until veggies are tender.
jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
Any requests for specific characters or more recipes?
jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
Thanks TeresaNJ for sharing your recipes...here is a card just for you. I could not find a good logo for the Boma so I used the resort logo. Hope you like it!
link to cards: http://s415.photobucket.com/albums/pp232/jtanddolly/Recipe Cards/
link to cards: http://s415.photobucket.com/albums/pp232/jtanddolly/Recipe Cards/
jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
Here is one more...the image is from another Boma Restaurant...but I think it works.
Link to Recipe Cards: http://s415.photobucket.com/albums/pp232/jtanddolly/Recipe Cards/
Link to Recipe Cards: http://s415.photobucket.com/albums/pp232/jtanddolly/Recipe Cards/
jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
I thought I would add my all time favorite recipe! This is the best pound cake and family and friends ask me to make it all of the time. I think it is so good because my generation and younger have lost the true art of baking, but I was lucky enough to get this recipe from a more mature friend and she told me the secrets to baking a pound cake. Hope you love it as much as my family and friends do! This is a large recipe so if you make it in a bundt pan...make sure it is a large pan or when it rises...it will overflow.
The1MamaBuch
Earning My Ears
- Joined
- Jun 22, 2007
Haven't been on the disboards much lately, and got a notification that someone had replied to my post today. What a surprise!!!!!! Now to working on my recipe book 
. One question though? How do I type over the .jpg or incorporate it into a word doc? I guess I need more coffee
. One question though? How do I type over the .jpg or incorporate it into a word doc? I guess I need more coffee jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
And one more that is super easy and GREAT for fall or winter! This is a good recipe for a crock pot or to take to a church gathering or party.
These aren't disney recipes. I thought I was posting these to the another recipe thread. Oh well! Maybe someone can use them. I wonder where that other thread is...
These aren't disney recipes. I thought I was posting these to the another recipe thread. Oh well! Maybe someone can use them. I wonder where that other thread is...
jtanddolly
DIS Veteran
- Joined
- Oct 21, 2008
Haven't been on the disboards much lately, and got a notification that someone had replied to my post today. What a surprise!!!!!! Now to working on my recipe book
I'm confused about what you mean by how do you type over the .jpg
What are you wanting to incorporate into a word document?
Also, just realized I posted these on the wrong thread. These aren't Disney recipes. Oh well...maybe someone can use them.
The1MamaBuch
Earning My Ears
- Joined
- Jun 22, 2007
How did you get the words onto the cards?
Share this page
GET A DISNEY VACATION QUOTE
Dreams Unlimited Travel is committed to providing you with the very best vacation planning experience possible. Our Vacation Planners are experts and will share their honest advice to help you have a magical vacation.
Let us help you with your next Disney Vacation!
Dreams Unlimited Travel is committed to providing you with the very best vacation planning experience possible. Our Vacation Planners are experts and will share their honest advice to help you have a magical vacation.
Let us help you with your next Disney Vacation!
