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

[milmore104]

 

[piratesmate]

Thanks for the notes Tatania. I'll update the list accordingly today.

Mongolian Ginger Beef
Recipe courtesy Epcot Catering

Black Bean Garlic Sauce:

¼ c canola oil
¼ c fermented black beans rinsed and drained*
2 Tbl minced garlic
1 c chicken broth
2 Tbl soy sauce
¼ c rice wine*
2 tsp sugar
1 Tbl cornstarch
2 Tbl water
1 c soy sauce
1 Tbl chopped fresh garlic
¼ tsp sesame oil
1 tsp ground black pepper
2 lb beef flank steak
½ c julienne red peppers, about 3-inch long strips
½ c julienne green peppers
½ c julienne onions
1 c broccoli florets, blanched
1 c black bean garlic sauce
Green onions, for garnish
Steamed jasmine rice, for serving

[Note: *Fermented black beans and rice wine are readily available in Asian markets.]

For black bean sauce: Heat a wok or heavy skillet over medium-high heat. Add the oil, black beans and garlic. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, rice wine, and sugar. Bring mixture to a boil stirring often. Mix cornstarch with water to create a slurry. Add to mixture and stir until sauce thickens.

For Mongolian Ginger Beef: Combine soy sauce, chopped garlic, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours.

Lightly oil Mongolian grill or wok. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is cooked throughout. Add sauce and toss with beef mixture. Coat well and remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.

"This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results."

<Source> Food Network obviously ^

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Lemon Chicken
Morocco, Food & Wine Festival 2003

2 large onions, chopped
½ c olive oil
2 whole chickens, split into 4 halves
1 bunch fresh parsley, chopped fine
1 Tbl ginger
1 tsp fresh garlic, chopped
1 tsp salt
1 tsp white pepper
1 drop yellow food coloring
1 pinch saffron
½ c green olives
½ gal water
3 lemons, sliced and pickled (fresh lemons can be substituted)

In medium stock pot, sauté onions in olive oil. Add chicken and all other ingredients accept water. Sauté for 5 minutes. Add water and boil for 1 hour.

Remove chicken, place on a baking sheet and brown in oven. Reduce sauce until it is syrupy in consistency. To serve, place chicken in a serving dish. Garnish with lemon slices and cover with sauce.

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Dan Dan Noodles
China, Food & Wine Festival 2003

8 oz lo mein noodles
1 Tbl Chopped green onions

Sauce
1 tsp peanut butter
½ tsp sesame paste
¼ tsp sesame oil
1 tsp soy sauce
1 tsp white vinegar
to taste white sugar
to taste fresh ginger juice
¼ tsp minced garlic
½ cube chicken bouillon
1 tsp chili oil
1 tsp Szechwan peppercorn oil

Cook noodles in hot water until soft, drain, cool and refrigerate.

Mix all sauce ingredients, heating together until blended. Put aside. When ready to serve, top cold noodles with sauce. Garnish with chopped green onions.

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Blackened Mahi-Mahi with Pineapple Salsa
Fresh from Florida, Food & Wine Festival 2003

6 Mahi-Mahi fillets, skinless (5oz)
½ c Blackening Spice
1 c Pineapple salsa

Coat fish fillets with blackening spice on both sides. Place Teflon coated
sauté pan on high heat. When pan is smoking hot, place fish in pan and blacken on both sides. Serve with chilled salsa.

[Note: Turn on stove's exhaust fan. When fish is blackened it produces a lot
of smoke.]

Pineapple Salsa

1 medium fresh pineapple, peeled and diced
1 Jalapeño pepper, seeded and very finely diced
1 small red bell pepper, seeded and diced
1 small red onion, diced
6 sprigs fresh cilantro, chopped

For salsa, mix all ingredients together and chill.

 

[Tink-aholic]

Thanks Tatania,

That dessert was amazing. Did not realize all the steps involved, it will be interesting to try. As for your question the plantain was crunchy and a little bit sweet, and I believe the cocoa nib was carmelized.



A

 

[Tatania]

Thanks Tatania,

That dessert was amazing. Did not realize all the steps involved, it will be interesting to try. As for your question the plantain was crunchy and a little bit sweet, and I believe the cocoa nib was carmelized.



A

I've updated it and have to say CG staff were incredibly nice about sending all the steps.

 

[hoosiergirl7]

Subscribing. I just wish I could find the recipes for the Caesar dressing and remoulade sauce (served with crab cakes) that Narcoossee's uses. Both were so yummy!!!!

 

[Tatania]

I was debating whether to post these as the original directions where so sketchy - due to being seriously lost in translation. But I spent some time on it and think I've sorted it out so it's at least understandable. Since recipes from the foreign DL are so rare I figured this might be interesting - from an armchair cook perspective.
I have an opportinity to go to Hong Kong in October and was debating whether to go to Hong Kong DL but it sounds very small and not that exciting. I'd only go food, LOL.

Seared Australian Lamb Steak and Beef Ravioli with Tomato Coulis
Disney Hollywood Hotel, Hong Kong Disneyland
Yield: 10 serving

1.2kg Australian Q Lamb, Rump Cap On
600 g Australian Wagyu Tender Beef Chuck, diced small
Beef Stock for braising
200 g Onion, chopped
200 g Sh itake Mushroom, finely chopped
50 g Won Ton Skin Wrappers
5gr Saffron
600g Potato, diced
300ml Cream
120 g Parmesan Cheese
400g Broccoli tops, chopped
100 g Green Zucchini, sliced
100 g Yellow Zucchini, sliced
240 g Tomato, peeled and chopped
250g Snow Peas, thinly sliced
1 Liter Tomato Knorr Pronto (Canned Tomato Sauce)
120 ml Red Wine Sauce
220 g Spring Roll Skin, deep fried for garnish

1. Season the lamb and marinate with mire poix herbs.
2. Braise the onion and Beef Chuck in beef stock till cooked through.
3. Season and sauté the chopped ****ake Mushroom.
4. Lay out the won ton skin and spoon the braised beef and mushroom onto the skin. Fold diagonally and seal. It helps to brush edges lightly with water. Add saffron to the beef stock and poach won tons in the stock until cooked through - about 6 minutes.
5. Meanwhile, boil the potatoes; drain and mash with cream and parmesan. Keep warm.
6. Slice and poach the green and yellow zucchini. Chop the Broccoli and boil. Season vegetables and keep warm.
7. Sauté the sliced snow peas and chopped tomato. Season and keep warm.
8. Heat the KNORR Tomato Pronto Sauce until warmed through. This will be used as tomato coulis.
9. Remove lamb from marinade and sear to desired doneness.
10. Line a round mold with the sliced zucchini and spoon the mashed potato and broccoli tips in the middle. Unmold on the plate and top with the cooked beef ravioli.
11. Slice the seared lamb and place on the plate topped with tomato coulis and red wine sauce. Serve the snow peas and chopped tomato on the side. Garnish with a deep fried spring roll skin.

Rosemary Apple Panna Cotta
Disney Hollywood Hotel , Hong Kong Disneyland
(Yield 10 serving)

Champagne Jelly
70g/2.5 oz. Green Apple, cut in small dice
70g/2.5 oz Red Apple, cut in small dice
250 ml /1 cup Champagne
100 g/3.5 oz Gelatin
100 g/3.5 oz sugar

Mango Mousse
80 g/scant 3 oz. mango puree
50 g (3 TBSP + 1 tsp.) cream, - whipped to 80%
20 g/.7 oz Gelatin
30 g/1 oz *White Couverture or Confectioners' Chocolate

Panna Cotta
800 g/ 3 1/3 cup heavy cream
80 g/scant 3 oz fresh rosemary
100 g/3.5 oz. sugar
20 g/.7 oz Gelatin
50 g/ 1 3/4 oz. walnuts, caramelized (use your fav recipe)

Chocolate Truffles
500 g/ 1lb Dark Couverture or Confectioners' Chocolate
500 g/1lb White Couverture or Confectioners' Chocolate
200g/ 7 fl oz. Cream, whisked to 70%

20g/2.5 TBSP Icing Sugar, garnish
10g mint leaves, garnish

Champagne Jelly: Boil the champagne until reduced by 50%. (This seems odd as it ends up being 1/2 cup liquid for the apples and gelatin and about 1 TBSP per serving.) Add sugar and gelatin – if using granulated gelatin, it needs to be rehydrated in a cool liquid before being dissolved in the hot liquid. If using sheet gelatin, immerse sheets in cold water for a few minutes (don't use liquid from the recipe for sheet gelatin), then pick up the soft mass and squeeze excess liquid from it and drop into hot liquid. Let the jelly cool down before putting in the apple dices. Put the apple champagne mixture in the bottom of 10 martini glasses, put into refrigerator and let it firm.

Mango Mousse: 2. Mix the Mango puree, softened gelatin and melted white chocolate with the whisked cream. Spread a layer of Mango White Chocolate Mousse on the Champagne Jelly; put into the refrigerator.

Panna Cotta: If using granulated gelatin, sprinkle gelatin over 2 - 3 Tbsp. water and let stand about 1 minute to soften. Soak the leaf gelatine in cold water. In a saucepan set heavy cream and rosemary set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Simmer the cream with rosemary, adding the sugar after 5 minutes and removing the rosemary after 10 minutes. Add softened gelatin and stir to dissolve. Remove from heat. Let it cool down and stir in diced apple (?) and caramelized walnuts. Spread the Panna Cotta on the Mango Mousse and put into the refrigerator again.

Make a ganache by breaking chocolate into small pieces and put in a 2 separate bowls – keeping the white and dark chocolate apart. Bring cream slowly to a light boil. Pour boiling cream over chocolate (half in each bowl) and keep stirring until all the chocolate has melted and the batter is homogenous. You want the ganache to be just thick enough to easily form the truffle balls; You can thicken it by whisking it (the oxygen causes it to thicken) or by putting it in the refrigerator. Using two spoons (or a baking sac) form even and round balls. Place them on parchment or wax paper.

Evenly scatter the chocolate truffle on top of the Panna Cotta making a nice pattern of dark and light. Garnish with icing sugar and mint leaves.


Presentation: Evenly scatter the chocolate truffle on top of the Panna Cotta. Garnish with icing sugar and mint leaves.

* Couverture or confectioners' chocolate is a special kind of chocolate that has more cocoa
butter than regular chocolate, anywhere from 33% to 38% for a really good brand. Normally you need to temper this kind of chocolate to work with it but for the mousse you can melt in the microwave.
Microwave method: Place chopped pieces of chocolate into a microwave proof bowl and heat it in the microwave for 30 seconds. Remove the bowl, stir what you can then return it to the microwave for another 30 seconds. Continue this until the chocolate is just about melted. You might be tempted to increase the time intervals, but remember that warmed
chocolate will keep its shape, even if it is melted, unless it is stirred. Don't judge time on looks alone. When the chocolate is almost completely melted, remove it from the microwave and stir, letting the warmth of the bowl and surrounding chocolate complete the melting.

 

[piratesmate]

Subscribing. I just wish I could find the recipes for the Caesar dressing and remoulade sauce (served with crab cakes) that Narcoossee's uses. Both were so yummy!!!!

I've added these to the Request Index. (http://www.disboards.com/showthread.php?t=1777635 in post #4)

Thanks for the DL Hong Kong Recipes Tatania! I think those are the first I've ever seen. And thanks for working out the instructions for us...what an effort!

And as always, thanks to all the CMs who have made time to answer our requests!

Today's offerings from my files...

SAFARI CRUNCH
from the Disney Bakery cookbook

1 c butter
½ c brown sugar
2 Tbl maple syrup
2¾ c old-fashioned oats
¼ tsp salt
½ c crispy rice cereal
¼ c chopped walnuts
¼ c raisins
¼ c banana chips (optional)

Preheat the over to 350. Grease 2 13" x 9" baking pans (or 4 pie tins).

Melt the butter, sugar and maple syrup in a large saucepan. Stir in the oats, salt, crispy rice, walnuts, raisins, and optional banana chips so mixture is coated evenly.

Pour into baking pan and even with a rubber spatula. Bake for 13-15 minutes, or until the oats are golden brown. Allow to cool.

Cut into shapes with assorted cookie cutters or break crunch into small pieces and store in an airtight container.

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Walt’s Lemon Meringue Pie
Created by Contemporary Resort pastry chef Mary Schaefer, this pie is a Disney classic.
<Source> Family Fun Magazine

For the crust:
1 1/3 c graham cracker crumbs (from 1 sleeve, or 9 large crackers)
2 Tbl sugar
5 Tbl unsalted butter, melted

For the filling:
1 c sugar
1/3 c cornstarch
¼ tsp salt
1½ c water
½ c fresh lemon juice
5 large egg yolks, at room temperature
2 Tbl unsalted butter, at room temperature, cut into pieces
Grated zest from 1 lemon (about 1½ Tbl)
½ tsp vanilla extract (optional)

For the meringue:
3 large egg whites at room temperature
¼ tsp cream of tartar
6 Tbl sugar

To make the crust:
1. Break up the graham crackers and place in a food processor. Process the crackers with the sugar for about 20 seconds, or until the crackers become fine crumbs.
2. Add the melted butter and pulse about 10 times, just until incorporated. (If you do not have a food processor, you can crush the crackers in a zip-lock bag with a rolling pin, whisk in the sugar, then stir in the melted butter.)
3. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed. Set aside.

For the filling:
1. In a medium non-reactive saucepan, stir together the sugar, cornstarch, and salt until well combined.
2. Whisk in water and juice. Scrape the corners to incorporate all the dry ingredients.
3. Cook, stirring constantly, over medium heat for about 7 minutes, or until the mixture comes to a boil.
4. Boil, whisking constantly, for 1 minute, until mixture thickens and generously coats a spoon. Remove from the heat.
5. In a medium bowl, whisk the yolks well. Temper the yolks by whisking in about ½ cup of the hot lemon pudding.
6. Scrape the warm yolks into the hot pudding, whisking to blend in the yolk mixture before the eggs overcook.
7. Return the lemon pudding to the stove over the lowest heat and stir constantly for about 4 minutes.
8. Remove from the heat and add the butter, zest, and vanilla. Stir until the butter is completely melted.
9. Set the filling aside to cool for 30 minutes before spooning it into the graham cracker crust.

Make the meringue:
1. While the filling is cooling, Heat the oven to 350 degrees.
2. Beat the egg whites with the cream of tartar until they hold stiff peaks.
3. Beat in the sugar, 1 tablespoon at a time. Continue to beat until very stiff but not dry.
4. Spoon the lemon filling into the graham cracker crust. Smooth with a small spatula or the back of a spoon.
5. Cover the filling with the meringue, creating peaks and swirls with the back of a spoon. Make sure that the meringue touches the edge of the pie shell all the way around.
Bake until the meringue is golden, about 12 to 15 minutes. Allow the pie to cool at room temperature for 1 hour, and then refrigerate until completely cold.
To loosen the crust from the pan, carefully dip into a pan of warm water. The butter on the outside of the crust will start to melt, and the slices will come out intact.

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Chris’s Cold Pie
This cool, lemony creation, from the files of Walt Disney's wife, Lillian, was named in honor of their first grandchild, Christopher Disney Miller.
<Source> FamilyFun.com

4 eggs, separated, at room temperature (see "Note" below)
½ c fresh-squeezed lemon juice
½ c water
1 Tbl unflavored gelatin
½ c sugar, plus another ½ cup
¼ tsp salt
1 Tbl grated lemon rind
1 9-inch prepared graham cracker piecrust
½ tsp fresh-grated nutmeg

1. In a small bowl, beat the egg yolks with lemon juice and water until combined.
2. Mix gelatin, ½ cup of the sugar, and salt in the top of a double boiler.
3. Pour in the egg yolk mixture and blend well.
3. Cook, stirring constantly, over simmering water for 10 minutes.
4. Stir in lemon rind. Let sit for 20 minutes over a bowl of ice cubes, stirring occasionally.
5. Remove from ice when mixture is thick enough to form a mound when dropped from a spoon.
6. Beat the egg whites in a large bowl until soft peaks form.
7. Gradually add the remaining ½ cup of sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form.
8. Gently fold the gelatin mixture into the egg whites until just combined. Turn into the piecrust. (See Walt's Lemon Meringue Pie recipe above if you prefer to make a graham cracker crust.)
9. Dust the top with nutmeg and chill for several hours.
Note: There is always a risk of food poisoning when cooking with raw eggs. The yolks in this recipe are cooked, and you may substitute liquid pasteurized egg whites for the raw whites.

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Grilled Chicken Pizza
Artist Point, Wilderness Lodge Resort

1 lb pizza dough (available pre-made in the dairy section at your local supermarket), divided into four pieces
1 lb boneless chicken pieces (grill to add smoky flavor)
Olive oil
½ c chopped red pepper (sauté in olive oil and set aside)
½ c chopped onion (sauté in olive oil and set aside)
¼ c chives
8 oz shredded mozzarella cheese

Prepare the charcoals for grilling with the coals glowing hot. Roll each piece of dough out to approximately 1/8-inch thick. Brush lightly with olive oil on both sides. Place directly on the grill grate. Checking with a spatula, grill until the bottom is golden brown and the top starts to bubble (about 5 minutes). Using 2 spatulas, turn dough over. Top evenly with mozzarella, chicken, peppers, onions and chives. Place lid on grill for approximately 6 minutes, or until the bottom is golden brown and cheese is melted.

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Little Nutty Chicken Salad
Whispering Canyon Café, Wilderness Lodge

6 oz lettuce mix
1½ oz Tillamook cheddar cheese
3 oz roasted walnut vinaigrette dressing
1 oz candied walnuts
1 grilled chicken breast

Prepare the roasted walnut vinaigrette dressing and candied walnuts as directed. Toss lettuce mix in the dressing and place in a serving bowl. Top with cheese and candied walnuts and top with grilled chicken.

Roasted Walnut Vinaigrette Dressing

¼ 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.

Candied Walnuts

8 oz walnuts
4 oz maple syrup

Mix walnuts and maple syrup. Spread on baking sheet and place in oven at 350°F until golden brown. Cool and reserve for garnish.

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Sake Kasu Halibut
from Artist Point Restaurant, Wilderness Lodge

4 to 6 fresh Alaskan halibut filets (8-oz each)
2 c sake (Japanese rice wine)
4 Tbl brown sugar
1 tsp kosher salt
8 whole chives
1 c soy glaze (recipe below)

Rinse halibut filets and place in a small container. Blend the sake, brown sugar and kosher salt together. Pour over the filets so the marinade covers them completely. Let marinate 12 hours. Remove filets from marinade and grill over a charcoal grill until the fish is firm to the touch. Just before serving, brush with soy glaze. Garnish with 2 whole chives laid across the fish.

Soy Glaze

½ c apple juice
½ c light soy sauce
½ Tbl cornstarch

Mix apple juice and soy sauce. Stir in cornstarch. Bring to a low simmer until the glaze has slightly thickened and the starchy taste is gone.

 

[disneyfav4ever]

Does anyone know the recipe for the pomegrante bbq pork chop at Kona?

 

[greeneeyes]

Love the Little Nutty Chicken Salad!!

 

[TwingleMum]

I've searched and couldn't find it. Does someone please have the recipe for the chili at the Yacht and Beach Club?? My 7 yr old inhaled many bowls while we were there. I'd like to surprize him. Thanks.

 

[piratesmate]

Looking for Bavarian Cheesecake recipe from Coral reef
I would love to find/have the recipe for the Bavarian Cheesecake from Coral Reef. It was one of my DH favorite things to eat while we were there and has said many times that he wants to go back just so he can have another one, LoL.

If anyone has this and is willing to share that would be wonderful! I hope to surprise him with it on Father's Day!

Original request can be found here:
http://www.disboards.com/showthread.php?t=1812910

This request and TwingleMum's will be added when I update the lists over the weekend.

Today I'm posting the "A" recipes from AKL that haven't been posted yet.

African House Salad
Disney's Animal Kingdom Lodge
<Source> Orlando Sentinel "Thought You'd Never Ask"

Yield: 8 servings.

8 cups chopped romaine lettuce
¼ c julienned carrots
¼ c red bell pepper strips
1/8 c julienned fennel
¼ c julienned sweet potato
¼ c thinly sliced red onion
1 c cooked lentils
Grilled chicken strips to taste (optional)

Ginger-soy dressing:
1 tsp ground ginger
1 Tbl granulated garlic
1 tsp ground coriander
1 c granulated sugar
1 c soy sauce
½ c rice wine vinegar
½ c safflower oil

1. In a medium-size bowl, combine lettuce, carrots, bell peppers, fennel, sweet potatoes, red onions and lentils.

2. In another bowl, combine, ground ginger, garlic, coriander, sugar, soy sauce and rice wine vinegar. Whisk until well blended. While constantly whisking, add oil in a slow, steady stream.

3. Ladle some of the dressing over the vegetables and lentils. Add chicken, if desired. Toss ingredients with tongs and divide among serving plates. Add additional dressing to taste.

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AFRICAN RED BEAN STEW
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings

1 lb Red Kidney Beans, soak overnight
2 oz Vegetable Oil
1 lb Red Bell Pepper, diced
1 lb Green Bell Pepper, diced
1 lb Onion, diced
1 lb Tomato, diced
1½ tsp Ground Cumin, toasted
1½ tsp Curry Powder, toasted
2 Tbl Crushed Red Pepper
1 lb Carrot, diced
To taste Salt and Pepper
2 qt Vegetable Stock (V-8 Juice)

1. Soak beans overnight.

2. Cook the beans in the water until 2/3’s done.

3. Heat oil in pot and add vegetables, spices, and vegetable stock.

4. Adjust seasonings.

5. Continue to cook until all vegetables are done.

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ASPARAGUS AND BEAN SALAD
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings

1 lb Asparagus Spears, grilled
3 c Olive Oil
Salt and Pepper
1 each Red Bermuda Onion, sliced and grilled
2 lb Scarlet Emperor Beans
1 each Red Bell Pepper, small diced
1 lb Tofu, firm and cubed
1 c Rice Flour
Salt and Pepper, Cayenne Pepper
¼ c Cumin, toasted
1/8 c Coriander Seed, toasted
1/16 c Montreal Seasoning
1 each Jalapeno Peppers, seeded and minced
1 c Sherry Vinegar
2 c Olive Oil
½ c Sugar

1. Clean and coat asparagus with olive oil, salt and pepper. Grill and chill. Cut each spear into bite size pieces.

2. Take onion and slice into thick slices. Coat with olive oil, salt and pepper, and grill.

3. Cook beans in salted cold water according to package directions. When beans are tender, drain and chill. Set aside for later.

4. Wash, seed, and rib red pepper and small dice.

5. Take chopped tofu and dust with rice flour, salt and pepper, and cayenne and deep fry until golden brown. Drain on paper and set aside.

6. Make vinaigrette with Montreal Seasoning, jalapeno, and sherry vinegar. Slowly whisk in the olive oil and adjust with salt and pepper.

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AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD I
Boma, Disney’s Animal Kingdom Lodge
Yield: 8 servings

3 each Avocado, diced
3 each Papaya, diced
3 each Grapefruit, segments
3 each Mint Leaves, chiffonade (stack leaves and cut into strips)
4 Tbl Pomegranate Syrup, drizzle (to make, use 2 parts pomegranate juice to 1 part sugar, reduce to a syrup)

Dressing:
½ c Ginger Juice
1 each Lemon Juice and Zest
1 each Lime Juice and Zest
2 oz Honey

In a small bowl, add all the ingredients for the dressing and blend thoroughly.

Dice the avocado, papaya, and segment the grapefruit.

Mix the fruit with the dressing gently, place in a bowl, and drizzle with pomegranate syrup.


7. Mix all ingredients in a pan except for the tofu. Let all ingredients marinate. When time for service, place salad in bowls and top with fried tofu.

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For this one, the dressing is slightly different.

AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD II
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 4 servings

1 each Papaya
1 each Avocado
1 each Grapefruit
10 each Mint Leaves, chiffonade (stack leaves and cut into strips)

**Dressing:
½ cup Plain Yogurt
2 Tbl Grapefruit Juice
1 Tbl Honey

1. Peel the papaya, slice in half lengthwise and remove the seeds.
2. Cut the avocado in half lengthwise and remove the pit. Using a large spoon, separate the fruit from the peel.
3. Dice both the papaya and the avocado into 1-inch cubes.
4. Using a knife, peel the grapefruit to remove all the bitter white pith. Over a bowl, cut each segment away from the membrane. (You can use the juice for the dressing.)
5. Toss the fruit and mint together and set aside.
6. In a small bowl, mix the ingredients for the dressing together. Mix enough dressing to evenly coat the fruit.
Please note!!**

For the AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD II - a word of warning. Do not put the dressing on ahead of time as the yogurt separates (thanks to the acid in the grapefruit) and it all goes watery. I made that mistake and it wasn't very good.

 

[Tatania]

I've searched and couldn't find it. Does someone please have the recipe for the chili at the Yacht and Beach Club?? My 7 yr old inhaled many bowls while we were there. I'd like to surprize him. Thanks.

Was it the chili served at Beaches and Cream? I can't see it on the posted menus for Yachtsman Steakhouse or Captain's Grille. We should get Mr. Disney on this request because I think the Chefs at Yachtsmen are good buds with him

Our new favorite family chili is the 7-bean Chili from Sci Fi diner (p. 65). There are a lot of ingredients but it sure is good. I made it this week with Sourdough Biscuits ( p. 16) and the biscuits are delicious. I have a sourdough starter that has been going since January.

The good old tried and true Disney recipes are still great. At a retirement luncheon today at work I made sandwich fillings and did the Lunching Pad Tuna Salad (p 118) and the Egg Salad from River Belle Terrace (Cooking with Mickey). The bowl of egg salad was gigantic and there was nothing left - people loved it.

For the AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD II - a word of warning. Do not put the dressing on ahead of time as the yogurt separates (thanks to the acid in the grapefruit) and it all goes watery. I made that mistake and it wasn't very good.



BANANA CABANA
Signature Drink at Disney's Caribbean Beach Resort, (from the Trade Magazine "Food and Beverage" 2004)


1 oz Spiced Rum
.5 Creme de Banana liqueur
Piña Colada mixer to fill (about 3 oz)

Add ice to blender after the other liquid has blended.
Garnish with cherries, bananas, and pineapple leaves on a skewer. “Glow” ice cube (that starts glowing when hit) is an
optional extra. A martini glass is used when served inside; a plastic glass is used for pool bar presentation.
(Here's what was added at the end: $6.50 without "Glow" ice cube; $8.50 with "Glow" ice cube.)

MOTH TO A FLAME
Walt Disney World Swan and Dolphin Resort, Lake Buena Vista, (created by Casey Fontenette, Complex Banquet Beverage Captain who won a grand prize of $1000 for this.)

1-1/4 oz. Southern Comfort
1 /2 oz. Disaronno amaretto
1/2 oz. Cointreau
1/2 tsp. TABASCO® brand Pepper Sauce or <br>Green Pepper Sauce
Combine all ingredients and shake well with ice. Strain into a martini glass. Drop a cherry into it. Flame an orange peel twist and drop it into the drink.

Cafe Caliente
Walt Disney World Swan and Dolphin Hotel, Lake Buena Vista, Florida

1 1/4oz Kahlua
1/2oz Corazon Tequila
1/2oz Cointreau
4 Dashes of Tabasco
Combine all ingredients together over ice, shake well and strain into a martini glass. Garnish with a chocolate cigar through a orange peel ring. Enjoy!

Mango Dolphin
Bluezoo Restaurant, WDW Swan & Dolphin

1 oz. Cruzan Estate Diamond Rum
1/2 oz. Cruzan Mango Rum
1/2 oz. Amaretto
2 oz. pinapple juice

Combine all ingredients in mixing glass. Shake vigorously, strain into tall glass over fresh ice.

Mai Tai at the "Zoo"
Bluezoo Restaurant, WDW Swan & Dolphin

1 oz. Cruzan Estate Diamond Rum
1/2 oz. Cruzan Mango Rum
1/2 oz. Amaretto
2 oz. pineapple juice
splash of sour
splash of Cruzan Navy Rum

Combine all ingredients in mixing glass. Shake vigorously, strain into tall glass over fresh ice. Garnish with a thin orange wheel and brandied cherry. Skewer the orange wheel through one side of the skin and through the cherry and then through the other side of the orange wheel.

Blue Spoodle
Spoodles, Boardwalk

1oz - GranGala
1oz - Blue Curacao
1/2oz - Peach Schnapps
4oz - Pina Colada Mix

Put all ingredients into a blender with 2 cups of ice and blend. When smooth, pour contents into a hurricane glass, top with whip cream and a strawberry on the rim of glass.

 

[TwingleMum]

Was it the chili served at Beaches and Cream? I can't see it on the posted menus for Yachtsman Steakhouse or Captain's Grille. We should get Mr. Disney on this request because I think the Chefs at Yachtsmen are good buds with him
.

We were staying at BC and it was room service but my DS says he had it last trip and loved it, so I don't know where it came from.

 

[*Robin*]

Please forgive the interruption, but I have been coming to this site for years and years...I even used to come to the cooking section a lot...but then they changed it and I wandered off...


Now, all I can say is THANK YOU!! I was googling a recipe and it sent me HERE! (I never even thought to look HERE!) I will be reading for the next week...reading and copying and pasting to my little recipe file.

THANK YOU, THANK YOU, THANK YOU!!

(Deb, way back when, didn't I use to call you the Conversion Queen??)
I think it was you, I really do...NOW you are the all time QUEEN...my hero!!

again...thank you, this is a priceless few threads! (Such a nice thing to find after the Dis lost Bob...it makes the day just a bit happier!)

Robin

 

[TheGoofyMama]

* Exported from MasterCook *

Balsamic Smothered Mushrooms
"California Grill"

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shallots -- minced
1/2 cup dry red wine
1/2 cup balsamic vinegar
1 cup stock -- chicken or beef
1 1/2 pounds mushrooms (cremini -- shiitake, oyster, or portobello)
1 tsp. fresh thyme -- minced

Place shallots in a sauté pan with the reserved pork tenderloin pan
juices.
Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce
liquid
by half, then add the stock and continue cooking until liquid has reached
a
light glaze consistency. Wash, slice and season the mushrooms with a
little
olive oil. Spread the mushrooms out on a grill rack and place over low
heat.
Cover for a few minutes to lightly smoke the mushrooms. Combine the
mushrooms
with the reduced liquid and set aside. Next, grill the tenderloins over a
low to
medium fire, turning frequently to lightly brown on all sides
(approximately 20
minutes). Baste occasionally with the mustard butter and continue to grill
until
the tenderloins reach desired doneness. To serve, place a cup of polenta
on each
plate. Slice the tenderloins into thick coins and place five coins in the
center
of the polenta. Ladle the balsamic mushroom sauce over the coins and top
with a
few leaves of sage or parsley


Description:
"California Grill"
Source:
"Walt Disney World"
Copyright:
"Walt Disney World Resort & Properties"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; trace Fat (0.8%
calories from fat); 2g Protein; 23g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 87mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable;
1/2 Fruit.


Nutr. Assoc. : 0 0 0 0 0 0

 

[TheGoofyMama]

* Exported from MasterCook *

Apple Cranberry Pie
"Epcot Center (Chef Brian Piasecki)"

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. refrigerated pie crust dough -- (15 oz.)
3 lbs. Granny Smith apples -- peeled, cored, thinly sliced
2/3 cup sweetened dried cranberries
1/2 cup sugar
2 Tbs. cornstarch
1 1/4 tsp. ground cinnamon
1 egg -- slightly beaten
White decorating sugar crystals -- optional

Place jellyroll pan on center oven rack. Preheat oven to 350°F. Fit 1
sheet pie dough in 9" pie pan; flute edge. Combine fruit, sugar,
cornstarch and cinnamon; transfer to pie shell.

Unroll remaining pie dough. With mouse-shaped cookie cutter, cut out
shapes. Arrange cutouts over fruit, overlapping slightly; attach to each
other with water. Brush dough with egg; if desired, sprinkle with sugar
crystals. Bake on hot pan 1 hour, 30 minutes or until bubbly. Cool on
rack.

About this recipe:
Servings: 10; Calories: 333; Protein: 2 g; Fat: 12 g (5 g saturated);

Description:
"Epcot Center (Chef Brian Piasecki)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1093 Calories; 6g Fat (4.9%
calories from fat); 10g Protein; 261g Carbohydrate; 25g Dietary Fiber;
212mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat;
10 Fruit; 1/2 Fat; 6 1/2 Other Carbohydrates.

NOTES : Kitchen time: 40 minutes / Total time: 4 hours

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

[TheGoofyMama]

* Exported from MasterCook *

Onion Tart
Epcot Food and Wine Festival Recipes 2002
France


Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Puff Pastry Sheet -- 10" square
1 pound Onions -- sliced
2 Eggs
1/2 quart Cream
Salt & Pepper

Roll dough out and pre-bake as directed.

Sauté onions in butter until translucent.

Place onions on cooked dough and salt and pepper to taste.

Mix together egg and cream and pour on the onions.

Bake 15 minutes at 350 degrees.


Description:
"France, Food and Wine Festival"
Source:

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2824 Calories; 224g Fat (70.5%
calories from fat); 47g Protein; 164g Carbohydrate; 11g Dietary Fiber;
842mg Cholesterol; 942mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1 1/2
Lean Meat; 6 Vegetable; 43 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0

 

[piratesmate]

Tatania – Thanks for the advice on the yogurt dressing on the Avocado, Papaya & Grapefruit Salad! I’ve edited the OP to make sure no one misses that. It makes me wonder, though, how on earth they manage to serve that on a buffet!! I could see it for table service, but buffet? I wonder if they’re doing something that don’t mention in the recipe.

Would you mind posting the Egg Salad recipe from River Belle Terrace? That’s one thing I still make exactly the same as my mother did & I always like new things – even on an old stand-by recipe.

*Robin* - It’s so nice to see an old friend return! Yes, you did call me the Conversion Queen. I must have posted those equivalents so often that everyone on the Internet now has them copied because I haven’t seen that question in quite a while. Either that or everyone here now actually follows the recipes as written. LOL

Today I’m posting recipes from the 2000 Food & Wine Festival.

= = = = = = = = = = = =
Cheese Rolls
Food & Wine Festival ’00, Brazil & Argentina

8 oz tapioca flour
2 fl oz sunflower oil
generous pinch of sea salt
1 egg, beaten
6 Tbl plain yogurt
2 oz hard cheese, freshly grated (such as Parmesan)

Preheat oven to 450 degrees F. Sift the flour into a bowl. In a saucepan, combine the oil and salt with 3 fl. oz. water and bring to a boil. Slowly pour onto the tapioca, stirring it to a stiff dough with a wooden spoon. When the dough has cooled slightly, stir in the egg, then the yogurt and finally the cheese.

Grease your hands, then form the dough into 12 balls. Arrange them on a non-stick baking sheet. Put into the oven and immediately reduce the temperature to 350 degrees F. Bake for 25-30 minutes. Test for doneness using a cake tester. If it comes out clean, they are done. Cool on a wire rack.

= = = = = = = = = = = =
Chicken & Sausage with Grilled Polenta
Food & Wine Festival ’00, Italy
Yields 4 to 6 servings

12 oz Chicken breast cut into 1-inch cubes
12 oz Italian sausage cut into 1-inch pieces
¾ c Chopped mushrooms
1/3 c Chopped onion
1 c Tomato sauce
1½ Tbl Pino Grigio wine
½ tsp Salt
½ tsp White pepper
½ tsp Italian parsley chopped
½ tsp Olive Oil

1. Sauté onion and mushrooms with a touch of olive oil in medium sauté pan for 1 minute.
2. Add chicken, sausage, salt and white pepper. Sauté for 2 more minutes
3. Add wine, tomato sauce and parsley. Sauté 2-3 more minutes.
4. Serve immediately over polenta (see recipe below).

= = = = = = = = = = = =
Grilled Polenta
Food & Wine Festival ’00, Italy

2½ c Water
¼ tsp Salt
¼ c Unsalted butter
1 Tbl Parmesan cheese
2½ c Polenta

1. Heat water in saucepan until boiling.
2. Add butter, salt and polenta and reduce heat to medium low.
3. Cook 10 minutes over medium low heat stirring frequently.
4. Add cheese and mix together thoroughly.

[Note:] For grilled polenta – pour mixture into shallow rectangular dish coated with butter and cool for 1-2 hours in refrigerator until polenta maintains it’s shape. Cut polenta into ¾ inch rectangular pieces and grill until marked well and heated.

= = = = = = = = = = = =
Golden Shrimp
Food & Wine Festival ’00, Japan
Yields 4 to 6 servings

23 Surimi (fish paste)
8 Shrimp -- large
1 oz Sake
Pinch Salt
6 tsp Flour
1 Egg white
1 Onion (Large - chopped)
¼ Tbl Salt
9 oz Moto
8 Fresh Peas (yes, individual peas)

Moto:
1 Egg yolk
1¼ c Vegetable oil
1/8 tsp Salt

Peel shrimp. Cut open like a butterfly and remove vein. (Cut from belly shows more pink color on the other side after cooking) Soak in sake and pinch of salt solution for 30 minutes. Take out shrimp and wipe off with paper towel. Mix remaining ingredients thoroughly. Coat the topside of the shrimp with flour then place 2 tablespoons of the mixture on top. Coat entire shrimp with mixture. Put cooked green peas or edamame (soy beans) on top for coloring. Bake at 350 degrees oven for 6 to 7 minutes or broil for 5 minutes until golden brown.

Moto
Put egg yolk into a bowl and add salt. Start whipping egg yolk while adding vegetable oil slowly.
[Note : If it becomes too hard, add egg whites to loosen. Finished product consistency should be like mayonnaise.]

= = = = = = = = = = = =
Lamingtons
Food & Wine Festival ’00, Australia
Yields 4 to 6 servings

Sponge Cake:

2/3 c Margarine or butter
1 c Sugar
1 tsp Pure vanilla
2 Eggs
2 c Flour
¾ tsp Cream of tartar
¼ tsp Baking soda
1/8 tsp Salt
½ c Milk

Glaze:

1 lb Icing sugar
4 Tbl Cocoa
8 Tbl Boiling water
4 oz Shaved coconut

Sponge cake
Grease a 9" x 13" pan. Whip the butter and add sugar.
Beat until you reach a fluffy texture. Add vanilla. Add eggs one at a time, beating thoroughly after each egg. Add the dry ingredients and the milk. Pour into pan and bake for 35 minutes at 350 degrees. Cool and remove from pan. Wrap in foil and cool overnight in refrigerator.

Glaze
Sift sugar and cocoa together. Stir in water. Roll the sponge cake in the chocolate icing and then in the coconut

= = = = = = = = = = = =
Tacos al Carbon
Food & Wine Festival ’00, Mexico
Yields 4 to 6 servings

Corn Tortillas:
8 oz Corn Maseca Flour
7 oz Water

Mix Corn Maseca with water to make tortilla dough. Form a ball using 1 ounce of dough. Place in to a tortilla press to form one tortilla and transfer it to a hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done.

Chicken Fajita Filling:

1 lb Chicken Breast
1 oz Lime Juice
1 tsp Garlic
¼ tsp Salt
¼ tsp Pepper
1 oz Vegetable Oil
¼ tsp Jalapeño Pepper (Chopped)
1 tsp Cilantro
1 tsp Red Crushed Chiles

Marinate the chicken breast with lime juice, garlic, salt, pepper, oil, jalapeno pepper and cilantro. After marinated, cook on both sides on the grill. Cut chicken into fine strips.

Salsa Verde De Molcajete:

8 oz Green Tomatillos
1 oz Onions
1 oz Cilantro
2 Serrano Peppers
To Taste Salt

Use Mexican bowl mortar to mash up ingredients. Roast the tomatillos and Serrano peppers on the grill. Mash all ingredients, keeping it chunky. Add salt to taste.

Please be aware that the index "by course" has now been split into 2 posts. We'd exceeded the maximum number of characters & it wouldn't all show anymore. The index can be found at: http://www.disboards.com/showthread.php?t=1777635
**Index updated to here**

 

[Tatania]

Thanks for the advice on the yogurt dressing on the Avocado, Papaya & Grapefruit Salad! It makes me wonder, though, how on earth they manage to serve that on a buffet!! I could see it for table service, but buffet? I wonder if they’re doing something that don’t mention in the recipe.

I didn't see this salad on the buffet the last time I ate there but it could be that's why there's a second version of the recipe with no yogurt in it OR they use something a little different in the restaurant. I remember reading a comment about the recipes that Disney gives out where it was claimed that the recipes are often "dumbed" down for the public or something crucial is left out (like what kind of tomato soup is really used in the BLT Soup recipe at Sci - Fi) so we’re only making something that’s close. For the real thing we have to go to WDW and purchase the food. In some cases that makes sense – like the Schoolbread recipe in Askerhus. All the comments I’ve read from people who tried to replicate the bread using the recipe given said it didn’t really work well and didn’t taste like the real thing. On the other hand, I know the recipes that many of the recipes I personally get from the chefs come from the kitchen and we don’t have the tools or high quality ingredients they use to get the exact same results.

Egg Salad for River Belle Terrace
River Belle Terrace, Frontierland, Disneyland (from Cooking With Mickey 1992)
Yield: 6 servings

12 eggs, hard-boiled and peeled
1 cup mayonnaise
1 Tbsp. prepared mustard (I use Dijon)
1 tsp. seasoning salt (I use Lawry’s Seasoned Salt)
1 tsp. freshly ground pepper
1 Tablespoon lemon juice

Rinse peeled eggs and pat dry with paper towels. In a glass or stainless steel bowl, or a food processor with a steel blade, chop eggs to a medium fine consistency. Fold in mayonnaise qans seasonings, mixing well. Chill until ready to use.

Cooks Note: A trick I learned is to add melted butter (1/2 cup) to the mix as it makes the salad nice and firm when served and gives it that extra creamy taste. I also add ½ tsp. garlic salt, ½ tsp. celery salt, some fresh dill weed or chives and chopped celery if I have it. The recipe as is is very good but this makes it even better.


Steamed Mussels with Pesto Cream
from Flying Fish Cafe, Disney's Boardwalk Resort (Nov.2007 Oakland Tribune)
Makes 4 appetizers or 2 main courses

1 cup heavy (whipping) cream

For pesto (without cheese):
1 garlic clove, chopped
½ teaspoon coarse salt
1 cup tightly packed basil leaves
2 tablespoons pignoli (pine nuts)
2 tablespoons extra virgin olive oil

For mussels:
1 tablespoon extra virgin olive oil
¼ trimmed fennel bulb, sliced paper thin (about ½ cup)
¼ cup thin sliced shallot
2 garlic cloves
1/8 teaspoon red pepper flakes
1 cup crisp dry white wine
1 ½ - 2 pounds mussels, rinsed and drained

Boil the heavy cream in a heavy saucepan over medium heat about 5 minutes or until reduced to 1/2cup. Set aside.
Meanwhile make the pesto: In a food processor or blender, puree the garlic, salt, basil and pignoli. With the motor running slowly add the oil, scraping down the sides as needed. If using a mortar and pestle pound the garlic, salt and pignoli to a paste, then gradually pound in the basil leaves until pureed. Drizzle the oil into the puree, slowly mixing with the pestle. There should be about ¼ cup pesto. (If using jarred or prepared pesto use 3-4 tablespoons, or to taste.)

In a large wide pot or a saute pan heat 1 tablespoon oil over medium low heat. Add the fennel, shallot, garlic and red pepper flakes and saute just until wilted, about 3 minutes. Add the wine and simmer over medium heat until reduced by half, about 5 minutes. Add the mussels and cook, covered, over medium high heat, until all the shells are opened, about 4 minutes. With a slotted spoon transfer the mussels to a large shallow serving bowl. Add the reduced cream and ¼ cup pesto to the mussel juices and cook, stirring, for 1 minute. Add salt and freshly ground black pepper to taste. Pour over the steamed mussels and serve at once.
Cooks Note: For convenience, Tim Keating, Chef de Cuisine at Flying Fish Cafe, suggests that store-bought pesto can be used in this recipe.

Carrots and Cranberries
Crystal Palace, MK (from Chef Jeff Page on Cooking With Mickey 1998)
Serves 6 - 8 (Makes about 4 cups)

1 1/3 cups orange juice
3 Tbsp light brown sugar
1 Tbsp cornstarch
2 Tbsp butter
2 lbs carrots, peeled and thinly sliced
1 cup fresh cranberries
1/2 tsp. salt, or to taste
1/8 tsp freshly ground pepper, or to taste

1. In a 1 quart saucepan, bring one cup of orange juice and the brown sugar to a simmer over medium heat, stirring until the sugar is dissolved.
2. In a small bowl, whisk together the remaining 1/3 cup juice with the cornstarch. Add the cornstarch mixture to the brown sugar mix and bring to a boil, whisking constantly, and cook for one minute, or until thickened. Set aside.
3. In a 12-inch skillet, melt the butter over medium heat. Add the carrots and cook, stirring, abut 5 minutes, or until crisp-tender. Add the cranberries, salt and pepper and cook, stirring, for 2 minutes longer. Add the thickened orange juice mixture, combine thoroughly, and cook about 2 minutes, or until heated through.
Transfer to a serving bowl and serve hot.

 

[TheGoofyMama]

* Exported from MasterCook *

Napa Rose Sour Cream & Chive Whipped Potatoes
"Napa Rose, Grand Californian Hotel"



Recipe By :Andrew Sutton, Napa Rose Executive Chef
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Russet potatoes -- peeled
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup snipped chives
Salt and pepper to taste

Place potatoes in a pot with enough cold water to cover them by at
least 3 inches. Place on burner set to medium heat and bring to a
boil. Simmer for approximately 20 minutes or until tender. Drain and
transfer potatoes to a mixing bowl. Smash or pass potatoes through a
ricer. Season with salt, chives and add the butter and cream until
potatoes are nice and moist. Add lemon, taste and adjust seasoning if
necessary.

These should be made in advance and can be held warm.

Description:
"Napa Rose, Grand Californian Hotel"
Source:
"www.vvdailypress.com"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 857 Calories; 73g Fat (75.1%
calories from fat); 8g Protein; 46g Carbohydrate; 4g Dietary Fiber; 238mg
Cholesterol; 77mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit; 1/2
Non-Fat Milk; 14 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0