Thanks to everyone who has posted recipes!
I've added the following requests to our list (see post #5 at
http://www.disboards.com/showthread.php?t=1777635 )
Is there a recipe here for the Crystal Palace Vegetable Frittata? I saw the Grand Floridian Café one. I also saw someone requesting for the Crystal Palace frittata in the thread somewhere before, but, I'm not sure if the recipe was ever posted? I had it during our week at Disney and it was sooo yummy~ I'm craving it again already!
Miako - This one is still on our request list & as far as I know, no one has posted it yet. I'd written to ask for it a while ago, but haven't heard. Perhaps you'd like to try? See the suggestions for making requests in post #4 of the index.
Wanted to request a couple of recipes...
Liberty tree Tavern - Pilgrim's Feast Brown Gravy & Strawberry Shortcake
Bengal Barbecue - Chieftain Chicken Skewer & Polynesian Sauce
I found these recipes from the Magic Kingdom Restaurants over on the Magical Kingdoms Web site:
Amber Waves of Grain
Liberty Tree Tavern
Yield: 1 serving
3 oz zucchini
3 oz yellow squash, coin cut
2 oz red pepper, 1"x2"
2 oz shiitake mushrooms
2 oz broccoli florets
1 Tbsp olive oil
1 tsp chopped garlic
2 oz bulgaru2 oz buckwheat
4 oz white rice
1 Tbsp herb oil
4 oz roasted vegetable sauce (below)
Salt & pepper, to taste
Cook all rice, bulgur, and buckwheat as directed on box, then combine. Set aside and keep hot. Sauté all vegetables in oil and garlic until tender. Season vegetables with salt and pepper. To serve, pour sauce evenly over plate, then mound rice mixture in middle. Top with vegetables.
Roasted Vegetable Sauce
Yield: 1 gallon
1 #10 can diced tomatoes
2 oz chopped garlic
4 oz basil pesto
1 can roasted peppers
1 Tbsp black pepper
1 Tbsp salt
Combine ingredients, roast in oven for 20 minutes. Puree with blender.
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Caramel Apple Pie
Liberty Tree Tavern
6 oz. Apple Filling
3 oz. Shortbread crust (below)
4 oz. Vanilla Ice Cream
1/4 t. Powdered sugar
1 oz. Caramel sauce (below)
Portion shortbread crust into 3oz. balls, then roll out to 1/8-inch thickness and put in small tins. Fill crust with 6oz. Apple filling, fold crust edges over apples in random a manner. Bake at 350 for 15 minutes. Keep pie warm in warmer. At time of service plate on star plate, dust with powdered sugar, then top with caramel sauce and serve with ice cream.
Shortbread Crust
Yield: 3 pounds
1 lb Butter
6 oz. Sugar
1/4 t salt
4 oz. Eggs
1.5 lb Flour
Cream butter, sugar, and salt together in mixer. Add eggs gradually until incorporated. Finally add flour to mixture and make dough. Remove dough and refrigerate.
Caramel Sauce
Yield: 1.5 pounds
1 lb Sugar
1/4 qt. Heavy cream
0.5 oz. water
Add water and sugar it a pot and carmelize sugar to a golden brown. Add cream into carmelized sugar at lowered heat (gradually) until smooth. Cool.
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Clam Chowder
Liberty Tree Tavern
1 lb Margarine
¾ lb All-purpose flour
1 can (23 oz) Clam juice
1 can (25 oz) Clams, chopped
1½ cups diced Celery
1½ cups diced Onions
1½ cups diced Green pepper
1 2/3 qts hot Milk
1 2/3 ozs Salt
¼ tsp ground White pepper
¼ tsp ground Thyme
1½ cups diced Potatoes (1/2 inch cubes)
With melted margarine, combine celery and onions, cook for 5 minutes or until transparent.
Add flour to make roux and mix until smooth.
Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth. Continue cooking for about 10 minutes.
Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.
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Flank Steak Marinade
Liberty Tree Tavern
4 teaspoons salt
2 teaspoons black pepper
2 tablespoons curry powder
2 teaspoons cumin
2 tablespoons rosemary, fresh, chopped
4 teaspoons paprika
2 teaspoons coriander
2 tablespoons granulated garlic
2 teaspoons oregano, dried
Combine all ingredients then store in a sealed container. Rub steak with marinade and let sit in cooler for at least one hour. Steak can marinate for 24 hours in advance. Roast steak off in 350° oven for about 15 minutes. Steak will be cooked medium.
Yield: serves 6
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Lemon Strawberry Trifle
Liberty Tree Tavern
3 oz. Lemon Curd (below)
3 oz. Fresh Sliced Strawberry
3 oz. Lemon Pound Cake cut into ½ inch squares (below)
1 oz. Whipped Cream
In the Liberty Tree Mug. Place 1½ oz. of Lemon Curd on the bottom of the mug. Then place 1½ oz. of strawberries on the lemon curd. Now place the pound cake on the strawberries. Repeat the whole process one more time and finish with a final layer of lemon curd. Garnish with whipped cream and 2 strawberry slices.
Lemon Curd
12 each Large Eggs
½ cup Orange Juice
½ cup Fresh Lemon Juice
3 cups Sugar
16 tbsp. Butter
1 qt. Whipping cream
In a medium sauce pan, whisk together the eggs, sugar, lemon juice and orange juice until blended. Cook over medium heat, whisking constantly until the mixture just comes to a boil. The mixture will thicken. Remove from heat and immediately pour through a strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until the butter has melted. The lemon curd will continue to thicken as it cools. When mixture is cooled fold in whipped cream. When finished cover, label, date, and refrigerate.
Lemon Pound Cake
5½ cup Cold Water
6 ea. Whole eggs
6 ea. Egg yolks
¾ cup oil
1 box Yellow Cake Mix
1 Grated Lemon
3 tbsp. Lemon extract
Mix ¾ of the water, oil, lemon rind, and lemon extract together. Add eggs to the above mixture. Add the remaining water. Beat until fluffy. Bake in 350 degree DECK oven for 1.5 hrs.
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Sally Lunn Rolls
Liberty Tree Tavern
1 cup milk
1/2 cup vegetable shortening
1/4 cup water
4 cups all purpose flour, sifted
1/3 cup sugar
2 teaspoons salt
2 packages active yeast
3 eggs
Preheat oven to 350°F. Butter 2 each 9 1/4 by 5 1/4 by 2 3/4 in loaf pans. Heat milk, shortening, and water until very warm; about 120°. The shortening doesn't need to melt. Combine 1 1/3 cups of flour and the sugar, salt and yeast in a large mixing bowl. Add the warm liquids to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Gradually add 2/3 cups of flour and the eggs. Beat at high speed for 2 minutes. Add 2 cups of flour. Mix well. The batter will be thick but not stiff. Cover the dough and let rise in a warm, draft free place (85°) until it doubles in bulk, about 1 1/4 hours. Punch the dough down and divide it between the prepared pans. Cover and let rise in a warm, draft free place until it has increased in bulk from 1/3 to 1/2. Bake at 350° for 40-50 minutes. Remove from oven and cool on racks.
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William Penn Pasta
Liberty Tree Tavern
1 oz Light olive oil
1 tsp Fresh chopped garlic
2 oz Applewood smoked bacon
5 oz Crimini mushrooms, sliced
5 oz Chicken breast, sliced very thin
6 oz Penne pasta, cooked
4 oz Marinara sauce
4 oz Heavy whipping cream
2 oz Fresh baby spinach
To taste Kosher salt and ground black pepper
Cook pasta according to package instructions and cool. Heat a non-stick saute pan over medium-high heat. Add olive oil and bacon; cook until bacon is crispy, about 3 minutes. Add garlic and mushrooms, cook for about 3 more minutes until mushrooms are soft. Add chicken and cook until chicken is cooked through, about 3-4 minutes. Add heavy cream, marinara, pasta and cook, stirring constantly. for 2-3 minutes until sauce has thickened and pasta is heated through. Add spinach and stri in until just wilted. Season to taste and serve.
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Yankee Pot Roast
Liberty Tree Tavern
2 oz Butter
1/2 oz Garlic
1/2 lb Carrots, peeled and diced
3/4 lb Onions, diced
1/2 oz Thyme, fresh minced
1 lb Button mushrooms, sliced
6 lb Beef roast, chuck
3 oz Flour
4 cups Beef broth
1/2 each Celery
2 cups Tomatoes, diced
1 cup Burgundy wine
In a braising pan, add butter and brown the meat, after browned remove and drain the meat. Add the flour to the pan, stir the remaining butter and flour together and continue cooking until flour is lightly brown. Add the burgundy wine, the beef stock, tomatoes, diced carrots, celery, onion and mushrooms. Add fresh thyme. Add the meat back into the pan and simmer for 40 minutes to an hour until meat is tender.
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Vegetarian Chili
Columbia Harbor House
Yield: 1 gallon
1/4 cup olive oil
1/2 teaspoon dry thyme leaves
1/4 cup diced red bell pepper
1/2 teaspoon dry oregano leaves
1/4 cup diced green bell pepper
1/2 teaspoon cracked black pepper
1/2 cup diced celery
1/2 teaspoon ground cumin
1/2 cup diced red onions
1 1/2 teaspoon chopped jalapeno pepper
1/4 cup diced fresh carrots
1/4 cup tomato paste
1 tablespoon minced garlic
1 quart water
1/2 cup sliced fresh mushrooms
1 tablespoon cornstarch
1 cup fresh or frozen corn kernels
1 1/2 cup canned great northern beans
2 cups canned diced tomatoes
1 1/2 cups canned pinto beans
1/4 cup black olive wedges
1 1/2 cups canned black beans
1 tablespoon chili powder
1 1/2 cups canned kidney beans
1/4 teaspoon cayenne pepper
Heat large saucepot until hot. Add olive oil, then peppers, celery, onions, carrots, mushrooms and garlic. Cook until the vegetables are tender. Add corn, tomatoes, olives, tomato paste, seasonings, jalapeno peppers, and water. Bring to a boil. Mix cornstarch with a little water and stir into pot to thicken. Add drained beans to the pot. Cook until heated through. Check flavor and adjust seasonings to taste.
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to the boards! Especially our little corner of the world. 
Feel free to ask for help; I think you'll find us a friendly group. 
You work so hard on this thread and making it so we can access the recipes easily. Its really nice to be able to have a little piece of Disney at home. Especially now with the economy soo bad and maybe you can't go at least you can make some favorites and relive past trips.
