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[kidcoos3]

I'm making the Le Cellier cheese soup this evening. I'm using the recipe that is found on the YouTube video. My kids won't like the onion pieces floating around - so I thought I would use an immersion blender on the onion/celery pieces after cooking (I'll take the bacon out first). Has anyone else tried that? Any other suggestions?

 

[Hmbldr]

I'm making the Le Cellier cheese soup this evening. I'm using the recipe that is found on the YouTube video. My kids won't like the onion pieces floating around - so I thought I would use an immersion blender on the onion/celery pieces after cooking (I'll take the bacon out first). Has anyone else tried that? Any other suggestions?

I made this for Christmas dinner. Everyone loved it. Even the kids who can be fussy about such things. The onions were not much to contend with, whereas the celery still had a little crunch, which most liked. I don't think blending them in would be a problem though. Maybe you could separate in half at that point and try it both ways.

Good luck. I'm sure no matter what, you and your guests won't be dissapointed.

 

[kidcoos3]

I made this for Christmas dinner. Everyone loved it. Even the kids who can be fussy about such things. The onions were not much to contend with, whereas the celery still had a little crunch, which most liked. I don't think blending them in would be a problem though. Maybe you could separate in half at that point and try it both ways.

Good luck. I'm sure no matter what, you and your guests won't be dissapointed.

Thanks for your reply. The soup was great. My sons didn't love it, so I won't worry about the onions and celery next time. It was really a pain trying to "hide" them. It also made the making the roux a bit trickier. The quantities of ingredients in the video are different from the ones on page 1 of the thread. Which recipe did you use?

 

[Hmbldr]

Thanks for your reply. The soup was great. My sons didn't love it, so I won't worry about the onions and celery next time. It was really a pain trying to "hide" them. It also made the making the roux a bit trickier. The quantities of ingredients in the video are different from the ones on page 1 of the thread. Which recipe did you use?

I wrote my own from watching the youtube video. Doubled for big batch. I understand there are a few recipes that can be found. I was happy with the one I used.

 

[greeneeyes]

The soup recipe has been changed over the years. I like the first one better.

 

[kidcoos3]

I wrote my own from watching the youtube video. Doubled for big batch. I understand there are a few recipes that can be found. I was happy with the one I used.

The soup recipe has been changed over the years. I like the first one better.

I followed the YouTube video. I'll probably stick with that one unless it is updated again.

 

[kimkatmom]

Oh, my, what a time to "stumble" upon this thread. Amazing recipes!

Does anyone have the recipe for the Raspberry Vinegarette they use on the Disney Cruise Line.

Leslye

 

[greeneeyes]

Oh, my, what a time to "stumble" upon this thread. Amazing recipes!

Does anyone have the recipe for the Raspberry Vinegarette they use on the Disney Cruise Line.

Leslye

Try page 133...Raspberry walnut vinaigrette

 

[kimkatmom]

Thanks. I'll do that!

 

[GoofySon'sMom]

I love this thread! We are back from WDW and going thru some serious withdrawals! Hoping to make Saturday nights "Disney" meal nights for a while!

Does anyone have the tomato bisque recipe from the Plaza or the short rib pasta recipe from Chefs de France? I checked the index and didn't see them but a girl can hope, right?

 

[rusewcrazy]

This board and this thread in particular are amazing. Thank you for putting it together and keeping it so organized. My two daughters and I love to eat at Disney, especially at the F&W festival. I started looking for more recipes after I saw two chefs do a demo at the Whole Foods here in Tampa a few months ago, so I'm really psyched to have stumbled on y'all.

I'm currently trying to find the recipe for the Chocolate Mousse cake served in Sunshine Seasons at Epcot (The Land). I emailed customer service but got the generic message back which some of you all seem to be experiencing lately as well. Anyone have any ideas for me?

Tonight I'm making the tie-dye cheesecake that I just found here - can't wait!

Aimee

 

[hsmamato2]

looking for a recipe for the cocunut shrimp curry soup-it's an appetizer at Kona Cafe.... also a green bean curry coconut type dish from Boma ? can you see our theme here....my ds was in love with both of these.....

 

[rayangel]

france with the gruyere?? anyone have a recipe for what they believe is the best wdw mac and cheese?? thanks great thread

 

[CharacterFan]

I love the pasta primavera from Crystal Palace. I normally make a dinner ADR there once a trip to eat it, but I always forget to ask for the recipe.

I've searched and I can't seem to find it. Any help would be great. Thanks

 

[hsmamato2]

looking for the coconut curry shrimp soup from Kona cafe? it is SO good.....

 

[lizzyb]

Anyone have recipes for the mussel appetizer at GF cafe and the salmon there?

 

[Tatania]

Looking for the recipe for Seared Marinated Tofu served at Disney Studios Sci Fi Diner - have looked everywhere and even emailed WDW for it - anyone know the secret?

Seared Marinated Tofu
Sci-Fi Diner / Disney's Hollywood Studios

1 cup Olive oil
1 tbsp Fresh garlic
3 tbsp Lemon juice
1 tbsp Cajun seasoning
1/8 tsp Salt
1/8 tsp Ground pepper
8 oz tofu

Mix all spices, oil and juice in a bowl. Slice tofu into 8 equal pieces
and cover with marinade.

Mango Glaze
3 tbsp Mango puree (1/2 ripe mango & 3 tbsp water in blender)
1 tbsp Soy milk or 2 % milk
1 tbsp Honey
1/8 tsp Fresh cilantro

Mix all ingredients in a bowl.

Basmati Rice
16 oz Basmati rice
1 tbsp Kosher salt
1 ea Cinnamon stick
2 ea Whole cardamom pod
1 tbsp Olive oil
2 cups Water

Place all ingredients in pan. Steam on top of stove in a double
steamer.

In a sauté pan place 1 oz olive oil. Brown tofu on both sides. On large
platter place rice, top with sautéed tofu-then mango glaze.

Originally Posted by Disney8704 View Post
Does anyone have the recipe for the oreo milkshake from Sci-Fi?

OREA MILK SHAKE
Sci-Fi Diner / Hollywood Studios

1 cup Milk
2 scoops Vanilla ice cream
2 tbsps Orea cookie crumbles

In a blender, add milk, ice cream, and Oreo crumbles. Blend for 2
minutes. Pour into glass and garnish with a sprinkle of Oreo crumbs.

Option #2
Blend 1 cup milk and 2 scoops of cookies & cream ice cream. Blend for 2
minutes.

I would like the recipe for the chocolate peanut butter cake served at the Sci-Fi.
Any help would be appreciated!!

I'm pretty sure I posted this one a while back but since it's still on the request list:

Chocolate Peanut Butter Cakes
Sci-Fi-Dine-In Theater Restaurant, Disney’s Hollywood Studios™
Makes 12

Chocolate-Pecan Streusel
1 cup all-purpose flour
1 cup sugar
1 1/2 sticks butter, room temperature
1 cup toasted chopped pecans
1/4 cup unsweetened cocoa powder

Peanut Butter Filling
1 cup smooth peanut butter
1 cup sweetened condensed milk
1 cup prepared chocolate pudding

Devil’s Food Cake
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 sticks unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs, warmed in very warm water for 10 minutes


For chocolate-pecan streusel:
1. Combine flour, sugar, butter, pecans, and cocoa powder in a large bowl. Beat on low speed with an electric mixer until blended and crumbly.

For peanut butter filling:
1. Combine peanut butter, sweetened condensed milk, and pudding in a medium bowl. Whisk until combined.

For devil’s food cake:
1. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
2. Combine boiling-hot water and cocoa powder in a separate medium bowl, whisking until smooth. Whisk in milk and vanilla extract. Set aside.
3. Combine butter, brown sugar and granulated sugar in a large bowl. Beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Reduce mixer speed to low. Alternately add flour mixture and cocoa mixture in 3 batches, beginning and ending with flour. Mixing until just combined.

For chocolate peanut butter cakes
1. Position oven racks in the upper and lower thirds of oven. Preheat oven to 350°. Spray 12 (2 1/2-inch) ramekins with nonstick spray with flour. Line the bottom of each ramekin with a parchment paper round, and spray again. Set aside.
2. Divide chocolate-pecan streusel among the ramekins. Top each with approximately 1 1/2 to 2 tablespoons peanut butter filling. Fill ramekins three-quarters full with batter. Place ramekins on 2 sheet pans.
3. Bake, switching position of pans halfway through, until cakes begin to pull away from sides of ramekins, 20 to 25 minutes.
4. Cool cakes on pans for 20 minutes. Carefully invert ramekins onto each serving plate. Serve with vanilla ice cream.


For everyone posting recipe requests, Disney is actually supplying recipes when they can - especially if you tell them when you ate there or can supply a reservation number. If you were actually a guest, they are still helpful.

IMO, the odds of getting your recipe by posting a request here are quite low because it's doubtful that anyone coming here actually has it (or they would have hopefully posted it) and it's just as rare for anyone to fulfill requests while at the theme parks. I've done my best to help people get recipes but I won't be going to the parks in the foreseeable future and I'm hoping posters are not relying on anyone else to contact Guests Services or the Park Chefs on their behalf.
Please remember to post recipes if Guest services or a chef does respond.

 

[GoofySon'sMom]

For everyone posting recipe requests, Disney is actually supplying recipes when they can - especially if you tell them when you ate there or can supply a reservation number. If you were actually a guest, they are still helpful.

IMO, the odds of getting your recipe by posting a request here are quite low because it's doubtful that anyone coming here actually has it (or they would have hopefully posted it) and it's just as rare for anyone to fulfill requests while at the theme parks. I've done my best to help people get recipes but I won't be going to the parks in the foreseeable future and I'm hoping posters are not relying on anyone else to contact Guests Services or the Park Chefs on their behalf.
Please remember to post recipes if Guest services or a chef does respond.

Thanks, I just emailed Disney to inquire about the Tomato Soup at The Plaza. I will post if they send it to me!

 

[piratesmate]

<snip> Does anyone have the tomato bisque recipe from the Plaza or the short rib pasta recipe from Chefs de France? <snip>

I've added your request for the ribs to our Request List. The Tomato Bisque recipe has already on the list for some time.

<snip> I'm currently trying to find the recipe for the Chocolate Mousse cake served in Sunshine Seasons at Epcot (The Land). <snip>

Added to the Request List...

looking for a recipe for the cocunut shrimp curry soup-it's an appetizer at Kona Cafe.... also a green bean curry coconut type dish from Boma ? can you see our theme here....my ds was in love with both of these.....

It's probably not at all the same, but there's a recipe for Coconut Curry Cauliflower Soup with Shrimp Dumplins on page 100. (from Boma) When my kids want something I can't find I often try something "similar" which satisfies their cravings - at least for a while. In the meantime, I've added your requests to our list. There's a wonderful Coconut Curry Sauce from Boma that came with the recipe I'd requested for their Cured Pork Loin (see page 130, post #1940). I'm thinking that might be good to simmer some green beans in...although it might be a bit thick for that. I just might try that the next time I open a can of coconut milk!

I love the pasta primavera from Crystal Palace. I normally make a dinner ADR there once a trip to eat it, but I always forget to ask for the recipe. <snip>

Added to the Request List...

Anyone have recipes for the mussel appetizer at GF cafe and the salmon there?

Added to the Request List...

From the Swan & Dolphin Monthly Recipe Club:

Eggnog Pound Cake

Ingredients for Cake:
1/4 Cup Dried Cherries (chopped)
1/4 Cup Dried Cranberries
2 Tbsp. Brandy
a 3 Cups All Purpose Flour
2 Tsp. Baking Powder
1/4 Tsp. Salt
1/8 Tsp. Grated Nutmeg
1 Cup Butter
2 Cups Sugar
3 Eggs
1 Tsp. Vanilla Extract
1 Cup Eggnog

Ingredients for Glaze:
2 Tbsp. Brandy
2 Tbsp. Water
3/4 Cup White Sugar

Method of Preparation for Cake:
Marinate cherries and cranberries in brandy for 15 minutes. Preheat oven to 325°. Grease and flour bundt pan. Cream butter and sugar. Beat in the eggs one at a time. Add vanilla. Sift together the flour, baking powder, salt and nutmeg. Add flour mixture alternating with the eggnog. Mix well. Add fruit mixture. Bake for 1 hour. Cool for 10 minutes.

Method of Preparation for Glaze:
Combine brandy, water and 3/4 cup sugar.

Presentation:
Place cake on serving dish. Spoon glaze over cake. Top with your choice of fresh fruits.

White Bean Soup

16 Oz. Flageolet Beans (soaked in water overnight)
1 Oz. Thyme (minced)
3 Oz. Garlic (minced)
4 Oz. Shallots (rough chop)
8 Oz. Bacon Slab (large cubes)
1/2 Large Yellow Onion (diced)
5 Cups Chicken Stock
Water (as needed)
Salt and Pepper (to taste)
2 Oz. Mushroom Fricassee

In a large stock pot, render the fat from the bacon. Once there is sufficient fat, add the thyme. Sauté for 30 seconds to release the aroma. Next add the onions and shallots. Sauté for 1 minute. Add the garlic and bloom. Drain the beans from the liquid they were soaking in overnight and add them to the pot. Incorporate all of the ingredients together and then add the chicken stock. The stock should be about 1½ inches over the beans.

Simmer for approximately 45 minutes or until beans are tender. Add stock and/or water as necessary. Once the beans are tender pull the soup off of the fire and cool briefly. Take the cubes of bacon out of the soup mix and discard. Blend the soup until it is smooth. Season with salt and pepper.

PRESENTATION
Serve in a bowl and garnish with mushrooms.

Serves 4 - 6

 

[mkspencer57]

Hi! I'm new here, but I've been going through the boards reading all the great recipes. Thanks for posting this treasure trove of Disney recipes. I tried to make the Boardwalk brownies tonight, and they didn't turn out quite right. The recipe says to bake at 330 degrees for approx. 15 minutes. After that time, I checked and they were real runny. I raised the temp to 350 and went another 15 minutes. They still didn't seem done, so I baked them another 10 minutes, and decided to take them out of the oven. They still weren't quite done, but I was afraid of burning the outside if I continued to bake. The parts that did fully cook tasted great. I was wondering if I was supposed to bake at 330 degrees for an hour and fifteen minutes...?? Any suggestions? Thanks in advance. Y'all rock!