Favourite dish at restaurants

[stba2006]

With so many retaurants to choose from, i thought one way of choosing which ones to go to would be to see what peoples favourite and/or must try dishes are?

One of mine is from a restaurant at epcot (I think it is seven dragons). Can't remember exactly what it is called but it is bannana in some sort of batter with ice cream and caremal sauce yuuummm yuuummm

Whats yours?

 

[ChipnDaleRule]

Fillet steak at Yachtsmans steakhouse, and lobster at Narcoosees.Two things i never have at home Yum Yum. Oh and the Kitchen sink at the Beach Club Resort, and yes it really does come in a kitchen sink

 

[torsie24]

My favourite dish of our whole trip was the Swahili curried shrimp from Jiko.

Jack also loved his Sea Bass at Jiko.

He says his favourite dish of the trip was the Shrimp and Scallops from Kona, and that he also loved the Skillet from Whispering Canyon.

And the No Way Jose at Beaches and Cream was a bit hit with us!!

 

[Laurafoster]

Too many to choose!

The Mushroom Filet at Le Cellier,
The Pork at The Flying Fish
The Lamb at Tutto Italia - but i think they have stopped doing this now.
The Salmon at the Grand Floridian
Bread Pudding from Ohanas

Hawaiian BBQ Sandwich from the Earl of Sandwich!

 

[TCO]

My top 3 would be all one meal at LE Cellier, Cheddar soup, Mushroom Fillet with Dauphinoise and the Maple Creme Brulee, best meal I have ever eaten, amazing.

Otherwise I loved the Chicken with noodles at Teppan Edo and the Creme Brulee Cheesecake at Wolfgang Puck Express.

 

[wickesy]

My top 3 would be all one meal at LE Cellier, Cheddar soup

Same here. We had a home made version last night and it tasted exactly how I remember it from Le Cellier.

 

[Pegasus928]

Can't speak for the rest of the family but mine would be the all you can eat skillet at Whispering Canyon. It has nothing to do with the volume and everything to do with taste. That old smokey flavour does it for me everytime
I also enjoyed the Kitchen Sink - but more for the novelty value than anything else

 

[Rohais]

I love the sweet and sour pork with spinach noodles, and the canton beef pepper with rice from Nine Dragons, the sorbet trio from Yak and Yeti, the Ribs to the Power of Two from Raglan Road and the banana bread pudding, as well as the wings, from O'hana

 

[Pinky166]

Same here. We had a home made version last night and it tasted exactly how I remember it from Le Cellier.

Do you have the recipe for the Cheddar soup David? It's so yummy I would love to make it at home!

 

[Pinky166]

Mine would be (in no particular order)......

Cheddar cheese soup with pretzel breadsticks - Le Cellier
Mushroom filet - Le Cellier
Hawaiian - Earl of Sandwich
Filet Mignon with double cooked fries - Yachtsman Steakhouse
Goldrush - Ghirardelhi's
Banana Napoleon - Yachtsman Steakhouse
Lo-mein noodles - Ohana

 

[wickesy]

Do you have the recipe for the Cheddar soup David? It's so yummy I would love to make it at home!

Here you go Claire. This is for 10 servings (we got 3 very large bowlfuls from it but both agreed we could have done with a smaller portion)

1/2 pound bacon, cut into 1/2 inch pieces
1 medium red onion, cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 tablespoons butter
1 cup all-purpose flour
2 cups chicken stock
4 cups milk
3/4 pound grated white cheddar cheese (Dad used mature English cheddar)
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Salt, and freshly ground pepper, to taste
1/2 cup warm beer
Chopped scallions or chives, for garnish

1. In a 4 or 5 quart Dutch oven, cook the bacon, stirring over medium heat about 5 minutes, or until lightly browned
2. Add the red onion, celery and butter, and sauté until the onion has softened, about 5 minutes
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, add some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives

For the authentic EPCOT experience let off loads of fireworks in the back garden a couple of hours later.

Hope you enjoy it.

 

[disneyholic family]

so many, no way can i narrow them down to just one..
i'm hungry just thinking about it

 

[pacman9a]

Surf and Turf at Narcoosee's for me and DW says the Maple Creme Brulee at Le Celier.

 

[stba2006]

Here you go Claire. This is for 10 servings (we got 3 very large bowlfuls from it but both agreed we could have done with a smaller portion)

1/2 pound bacon, cut into 1/2 inch pieces
1 medium red onion, cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 tablespoons butter
1 cup all-purpose flour
2 cups chicken stock
4 cups milk
3/4 pound grated white cheddar cheese (Dad used mature English cheddar)
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Salt, and freshly ground pepper, to taste
1/2 cup warm beer
Chopped scallions or chives, for garnish

1. In a 4 or 5 quart Dutch oven, cook the bacon, stirring over medium heat about 5 minutes, or until lightly browned
2. Add the red onion, celery and butter, and sauté until the onion has softened, about 5 minutes
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, add some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives

For the authentic EPCOT experience let off loads of fireworks in the back garden a couple of hours later.

Hope you enjoy it.

I will definitley be having a go at making this. I love making soups and this just sounds scrummy!!