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

[greeneeyes]

Looks like some great new recipes! Thanks so much

 

[Chessur]

According to the index, the Bengal Barbecue Chieftain Chicken Skewers should have been on page 181, but I couldn't find the recipe. Is this just one that we don't have? I'd really love to try making them myself! I would also be very grateful for the Bengal Beef with Zulu sauce if anyone has that one.

 

[greeneeyes]

According to the index, the Bengal Barbecue Chieftain Chicken Skewers should have been on page 181, but I couldn't find the recipe. Is this just one that we don't have? I'd really love to try making them myself! I would also be very grateful for the Bengal Beef with Zulu sauce if anyone has that one.

If you look closely that is on the REQUEST list, that means we do not have it yet.
As for the beef, check page 154, post 2304 and see if that is the one you want.

 

[piratesmate]

Wow! Some more great recipes! (Requests have been added to our list...)

Here's one from this month's Swan & Dolphin Recipe Club newsletter:

Papa a la Huancaina
Swan & Dolphin

Ingredients:
8 Yellow Potatoes
Huancaína Sauce
2 Hard-Boiled Eggs
8 Large Black Olives (halved)

Preparation for Potatoes:

Heat a large pot of salted water to boiling and add the potatoes.
Boil potatoes until tender when pierced with a fork.
Drain water from potatoes and let cool.
Slice potatoes and arrange on top of the lettuce leaves.

Ingredients for Huancaina Sauce:

4 Tbsp. Vegetable Oil
1/2 Cup Chopped Onion
4 Yellow Chile Peppers (ají amarillo)
2 Cloves Garlic (mashed)
2 Cups White Farmer's Cheese (queso freso)
4 Saltine Crackers
3/4 Cup Evaporated Milk
Salt and Pepper (to taste)

Preparation:

Remove seeds from yellow chile peppers and chop into 1 inch pieces.
Sauté onion, garlic, and chile peppers in the oil until onion is softened, about 3-5 minutes. Remove from heat and let cool.
Place onion/chile mixture in a food processor or blender. Add evaporated milk and blend.
Add cheese and crackers and blend until smooth. Sauce should be fairly thick. Thicken sauce with more saltines or thin sauce with milk if necessary.
Season with salt and pepper to taste.
Presentation:
Pour Huancaina sauce over potatoes and garnish with slices of hard-boiled egg and black olive halves.

Serves 6

Index complete through this post.

 

[BernardandMissBianca]

I'm looking for a recipe for the cold green bean salad from The Comtempo Cafe at the Contemporary.

Thanks!

 

[jharrowell]

Hi,

Would anyone have the recipe for the spiced tomato dish at the Boma breakfast?

It should be fairly simple, it's chopped stewed tomatoes that are spiced, but for the life of me I can't work out what those spices are.

 

[kmccartney]

Wow, this thread is amazing and I have only gotten through the first 10 pages!

 

[piratesmate]

I just came across this recipe from the Carnevale Di Venezia at Epcot in February and thought someone might be looking for it.

FILETO DI PESCE AL MELOGRANO (HALIBUT WITH POMEGRANATE SAUCE)
Serves 4

Halibut
1 3/4 pounds halibut fillet (1 1/2 inches thick), cut into 4 even portions
Salt and pepper
2 tablespoons olive oil

Pomegranate Sauce
1/4 cup dry white wine
2 tablespoons chopped shallots
1/2 cup heavy cream
1/2 cup pure pomegranate juice
1 tablespoon butter

For the halibut:

1. Season the halibut with salt and pepper.
2. Heat olive oil in large frying pan over medium-high heat until just starting to smoke.
3. Carefully place the halibut in the oil and cook for 4minutes each side, turning once, until golden brown on each side.

For the pomegranate sauce:

1. Boil wine and shallots over medium-high heat in heavy small saucepan for approximately 2 minutes or until most of wine has evaporated.
2. Add heavy cream and pomegranate juice and bring to a boil for approximately 5 minutes or until reduced to 3/4 cup.
3. Whisk in butter. Season to taste with salt and pepper.
4. Spoon sauce over halibut before service.

- - - - -
I also found the recipe for the Plaza Inn's Chocolate & Coffee Yule Log from Disneyland. Since this is a seasonal item, I'm just giving the link to the recipe for how. But if you'd like I'll come back & post the whole recipe for you: http://adisneyland.disney.go.com/media/dlr_v0200/en_US/special/CMR/YuleLogRecipe_ENG1.pdf

 

[Tatania]

Chai Cream
Sanaa, Animal Kingdom Lodge

5 1/3 plus 1/2 cups Heavy Whipping cream
1 Vanilla bean, split lengthwise and scraped, seeds removed
1 cup granulated sugar
1 (1 ounce) Envelope powdered gelatin
2 teaspoons Black chai tea, ground in a coffee or spice grinder
1 Cinnamon stick
6 Green cardamom pods
6 Whole black peppercorns
1 tablespoon Powdered sugar
1 tablespoon Semisweet chocolate shavings (use cheese grater or vegetable peeler to shave from a solid bar)

Combine 5 cups of cream, vanilla bean seeds and granulated sugar in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally. Place 1/3 cup cream in a small bowl, and add posdered gelatin: stir to mix. When the cream-sugar mixture simmers, immediately remove from heat, and add cinnamon, cardamom pods and peppercorns
Let mixture steep for 10 minutes, stirring occasionally. Pour mixture into a metal bowl set in a larger bowl of ice water. Cover with plastic wrap and let steep and cool for 30 minutes. Pour mixture through a fine-mesh sieve into a clean bowl. Freeze for 20 minutes, or until the mixture starts to thicken (this additional cooling allows the gelatin to set slightly so the specks fo team remain in suspension instead of falling to the bottom of the glass.)
Divide mixture evenly among 8 (5oz) glasses or ramekins, and refrigerate for at least 4 hours before serving. Before serving, combine remaining 1/2 c. cream and powdered sugar into a large bowl. Whip with an electric mixer until stiff peaks form. Dollop whipped cream onto each glass, then sprinkle with semisweet chocolate shavings. Serve immediately.


Seared Scallops with Tomato Coulis and Rice Galette
Chefs de France, Epcot, WDW (2001)
Yield: 4 servings.

3 shallots, finely chopped
Chopped fresh tarragon
Butter for sauteing
2 cups white wine
2 tablespoons of vinegar
1 cup heavy cream
14 ounces unsalted butter
2 chopped tomatoes
Salt and freshly ground pepper to taste
12 scallops
Rice galette (see note)

Sauteed pear baby tomatoes, fried herb leaves and fresh dill for garnish
1. Saute shallots and tarragon in butter. Add wine, vinegar. Let cook for few minutes. Add cream. Let cook until mixture reduces in volume by half. Add butter a little at a time. Add tomatoes, stirring. Season with salt, pepper.
2. Season scallops with salt, pepper. Saute in butter until golden and cooked. Serve on top of rice gallette. Ladle sauce around edges. Garnish.

Rice gallette: Saute 1 chopped onion in butter. Add 5 ounces risotto, chicken and clam bases and saffron to taste. When risotto is cooked, mix in 2 ounces Parmesan and 4 ounces of butter. Mixture should be thick. Place on sheet pan and flatten out. Cool in the refrigerator. Once cooled cut into squares or triangles. Saute in butter until browned for presentation
Note: flavoring bases are concentrated pastes sold in all major supermarkets. Look for them on the top shelves in the area where they sell boullion. Never substitute bouillon!!

 

[phyllis1966]

This thread is awesome! I can't wait to try cooking some of our WDW favorites...I have 2 requests (I checked the index first), if anyone can help:

DH loves the mac & cheese at Le Cellier - he says it's a cut above...

One of my favorite WDW salads is the Avocado Citrus Salad at The Wave...

If anyone can wangle these recipes I'd be thrilled!!

 

[v3804]

Sorry,but this isn't the real Mickey waffle recipe from WL.
I was at WL in January with some friends ( we're all 50+)and we had the waffles for the first time and LOVED them. We asked the waiter what makes them so good, and he went in the back and brought us a recipe. I've made them twice at home and they were great, but now have lost the recipe It contains malt (I got it online at King Arthur's Flour website). I'm hoping someone else will ask for it and post it here so I can get it back.

 

[newdrama12]

Mickey waffle recipe from WL.

Does this one look right?


Ingredients:

2 Cups All-purpose Flour
1/4 Cup Malt
2 Tablespoons Corn Meal
2 Tablespoons Sugar
1 1/4 Tablespoons Baking Powder
1/2 Teaspoon Salt
2 Each Eggs, beaten
1/4 Cup Butter, melted
2 Cups Milk
1 Tbsp Vanilla

Method:

• Preheat a waffle iron, grease lightly.

• Sift together the Flour, Sugar, Baking Powder, and Salt into a large bowl. Set aside.

• Combine the Eggs, melted Butter, and Milk in a medium bowl.

• Slowly stir the liquid ingredients into the dry ingredients until moistened.

• For each waffle, pour about 3/4 cup of batter into a waffle iron, close the lid and bake until the steaming stops.

 

[v3804]

Does this one look right?


Ingredients:

2 Cups All-purpose Flour
1/4 Cup Malt
2 Tablespoons Corn Meal
2 Tablespoons Sugar
1 1/4 Tablespoons Baking Powder
1/2 Teaspoon Salt
2 Each Eggs, beaten
1/4 Cup Butter, melted
2 Cups Milk
1 Tbsp Vanilla




Method:

• Preheat a waffle iron, grease lightly.

• Sift together the Flour, Sugar, Baking Powder, and Salt into a large bowl. Set aside.

• Combine the Eggs, melted Butter, and Milk in a medium bowl.

• Slowly stir the liquid ingredients into the dry ingredients until moistened.

• For each waffle, pour about 3/4 cup of batter into a waffle iron, close the lid and bake until the steaming stops.

Yes! Yes, this is it!
Thank you so much!

 

[Melani]

I just finished the recipe from this thread.
I tried to make it low fat .
I need a little help tweeking it though.

Here's what I changed & how it came out (no pix)

Filling:
frozen bag of boc, caulf & carrots
672g of frozen chick tend (I don't know how many cups that equals)
1 can LeSuer peas,onion, mush (added after cooking veg & chick)


Gravy:
Land oLakes light butter 2T (made roux w/ 2T flour)
1 c. fat free LoL Half & half
1 c. 2% milk
1 cup pot liquor
1c. Kraft low fat Parm

Topping:
one roll of Pep Farm puff pastry
brushed w/ egg white

Baked in 9x12 Pyrex for 45 min in convect oven on 400.

So I tasted great & looked pretty good to.
But it was drier.
I guess too much chicken & not enough gravy.

The real fat overload is the puff pastry, if I could find a lower fat brand.

 

[momom]

Hello all, this thread has been so much fun to go through. Does anyone have the recipe for the Everest Avalanche drink from Yak n Yeti? I am planning a party and would love to serve this. Any help is really appreciated.

 

[Tatania]

Melani: Disney recipes tend to be on the high calorie side - one reason they taste so good. One can always try and substitute Phyllo Pastry for Puff pastry, as it is fat-free. However, it's also a very different texture. What I would do is put mashed potatoes (done in a low calorie way), on top of the pie because I think you get better nutritional value for the calories.

I'm looking for a recipe for the cold green bean salad from The Comtempo Cafe at the Contemporary.

Thanks!

PATRIOT'S PUNCH
Liberty Tree Tavern, MK, WD

1 pint Orange Sherbet
1 cup Sprite
2 Tbsp. Lemonade Concentrate
3/4 cup water

METHOD: Set out the sherbet till it softens somewhat. Place it in a
mixing bowl and beat till smooth. Once smooth add the remaining
ingredients and continue mixing till well combined. Refrigerate.


COLD GREEN BEAN SALAD
The Comtempo Cafe, Contemporary Hotel, WDW

Blanch green beans and toss in teriyaki sauce. Use either a good one found in any grocery store in the ethnic food isle.
Or to make 2 cups of your own sauce: Combine 1 cup water, 1/4 cup soy sauce, 3 TBSP brown sugar, 1 minced garlic clove and 1 TBSP fresh grated ginger in a saucepan and bring to a boil, stirring constantly. Dissolve 2 TBSP cornstarch in 1/4 cup of cold water and add to sauce. Stir constantly to allow the sauce to thicken.
Chill salad before serving.

Note: I served my beans hot as a vegetable dish and it was good.

Momon - right now Disney Guest Relations is being very good about trying to fulfill recipe requests. Please contact guest.mail@wdw.disneyonline.com and share the recipe if you get it.

 

[MazdaUK]

I think I remember reading somewhere that Disney mac& cheese is a box one - possibly Kraft.

Does anyone have any Disneyland Resort Paris recipes? Espcially from Walt's diner - googling has brought me nothing

 

[BernardandMissBianca]

COLD GREEN BEAN SALAD
The Comtempo Cafe, Contemporary Hotel, WDW

Blanch green beans and toss in teriyaki sauce. Use either a good one found in any grocery store in the ethnic food isle.
Or to make 2 cups of your own sauce: Combine 1 cup water, 1/4 cup soy sauce, 3 TBSP brown sugar, 1 minced garlic clove and 1 TBSP fresh grated ginger in a saucepan and bring to a boil, stirring constantly. Dissolve 2 TBSP cornstarch in 1/4 cup of cold water and add to sauce. Stir constantly to allow the sauce to thicken.
Chill salad before serving.

Note: I served my beans hot as a vegetable dish and it was good.

Thank you soo much!!! Now I don't have to wait til August!! LOL

 

[piratesmate]

MazdaUK - We have several recipes for mac & cheese in this thread from places like the Swan & Dolphin, Artist Point & Jiko. I've seen a show on either the travel channel or food channel (maybe Unwrapped?) where they talked about Disney's mac & cheese and how they worked out the recipe with kids as tasters. So I know that at least some of the restaurants make their own, but I thought I'd read or heard that some places were using the frozen Stauffer's kind. Either way, I can't believe they'd serve the Kraft stuff! Years ago it was much better than the "new" recipe Kraft uses. It's not cheese-y at all!

We do have some DLP recipes, but not from Walt's dinner. If you go to the index at http://www.disboards.com/showthread.php?t=1777635 there is a section where the recipes are listed by restaurant...that's in post #9. At the bottom of the post is a section called "Other Recipes" & they're in that section. There's on from Annette's Diner and a few more just listed as "EuroDisney, Paris".

Hi All- I need the recipe for the 1/2 chicken served at the Mara at AKL. I have called and emailed Disney, even right after my trip, and have gotten no response. This is my mom's fave and I want to give her the recipe for mother's day. TIA!

This was posted in its own thread - I'm just adding it here to keep them all together.

My son is home from CA for a couple weeks so I don't have time right now to update the index. I'll do that as soon as he leaves. Thanks to all who keep sharing recipes!

 

[greeneeyes]

The Liberty Tree Tavern serves Stauffer's Mac'n Cheese as they are sponsored by them, or at least they were. Jiko was voted the best mac'n cheese awhile back and that is the one they taught to the kids in those cooking classes they used to have.