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Bellona

Earning My Ears
Joined
Jan 6, 2007
I just got these to recipes last week from WDW. I have already tried the corn chowder and it tastes exactly like I remember it. I haven't had a chance to make the pancakes but I bet they'll be just as good.

Enjoy!


CORN CHOWDER

3 tbsp Butter
2/3 cup Flour
7 oz Diced Onion (1 medium)
7 oz Peeled Diced Potato (1 medium)
1 quart Milk
¼ cup Chicken Stock
13 oz Creamed Corn (1 small can)
10 oz Frozen Corn (1 small box)
2 tbsp Salt
¼ tsp White Pepper

Over low heat, melt butter, onions and sauté’ until tender/translucent. Add flour, cook approx. 5 minutes stirring continuously. Add remaining ingredients and whisk together. Simmer ½ hour or until potatoes are tender. Adjust seasoning and serve. Yield: Eight, 8 oz portions



Macadamia Pancakes with Macadamia nut Butter

Yield: 12 – 15 pancakes

Ingredients, Boatwright’s Pancakes
1¼ cups sugar
3 teaspoons baking powder
¼ teaspoon salt
2¼ cups all-purpose flour
1½ cups milk
3 each eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract


Method of Preparation
Sift flour into medium bowl
Add brown sugar, baking powder, and salt into medium bowl.
Add eggs, milk, vegetable oil, vanilla extract and beat until smooth.
If using an electric skillet pre-heat to 350 F; pre-heat griddle or skillet on medium until a few drops of water dance on the surface.
For each pancake pour ¼ cup batter onto skillet and cook on first side until bubbles form and sides look dry, flip over and cook until golden brown
Top with your favorite syrup or Honey pecan butter listed below

Ingredients, Macadamia nut Butter
One stick butter (at room temperature)
¼ cup honey
¼ cup toasted Macadamia nuts

Method of Preparation
Combine butter, honey, and toasted Macadamia.
Use a spoonful to top pancakes.
 

GDUL

DIS Veteran
Joined
Jan 14, 2003
How about one for the macadamia nut butter from Kona cafe? Or the dipping sauce that comes with the soda bread at Raglan Rd???
I think that this might be the sauce that you're looking for:

Soda Bread Dipping Sauce
Ragland Road


1 pint Guinness
1 pint sugar

Boil in pot and bring down to a simmer.
Leave on for 15 minutes.
Watch that it doesn't boil over.

We asked for this at Raglan Road and the chef (Caroline Ingle) came out and wrote it on an order ticket for us. We've tried using this as a marinade on steak for grilling - tasted pretty good! Just have to watch the meat so that the sugar doesn't burn.
 
Last edited by a moderator:


  • lynninpa

    <img src=http://www.wdwinfo.com/images/smilies/pop
    Joined
    Jan 5, 2006
    I think that this might be the sauce that you're looking for:

    1 pint Guinness
    1 pint sugar

    Boil in pot and bring down to a simmer.
    Leave on for 15 minutes.
    Watch that it doesn't boil over.

    We asked for this at Raglan Road and the chef (Caroline Ingle) came out and wrote it on an order ticket for us. We've tried using this as a marinade on steak for grilling - tasted pretty good! Just have to watch the meat so that the sugar doesn't burn.

    Thanks, GDUL! :thumbsup2
     

    TwingleMum

    DIS Veteran
    Joined
    Dec 12, 2002
    I've made the Butternut Squash soup from Boma for Thanksgiving and it was awesome. I'm at work so I'll post tomarrow. I would love the Griddled Poundcake dessert from Liberty Tree anyone have that one????
     

    lynninpa

    <img src=http://www.wdwinfo.com/images/smilies/pop
    Joined
    Jan 5, 2006
    TheRatPack: Here ya' go!

    LTT: Tavern Salad Dressing
    from: Cooking With Mickey Volume II

    5 egg yolks
    1 Tbsp Dijon mustard
    3 cups salad oil
    1 cup red wine vinegar
    1 Tbsp. Worcestershire sauce
    1 tsp. fresh lemon juice
    1/8 tsp. white pepper
    1/2 tsp. chopped fresh dill
    1 Tbsp. sugar
    1/3 cup water

    With an electric mixer, whip egg yolks until pale yellow & light. Slowly add mustard & oil until completely blended. Add remaining ingredients and mix until creamy.
     

    TheRatPack

    Under penalty of law this tag not to be removed
    Joined
    Sep 1, 2003
    Thanks! If you come across the Strawberry Vinigrette or the Raspberry one let me know...those were great too!
     
  • betsywdw

    DIS Veteran
    Joined
    Jun 4, 2006
    What a great thread! I'm sorry I don't have any recipes to share but if I do find any, I will for sure! Thanks :goodvibes
     

    donna6635

    Mouseketeer
    Joined
    Aug 20, 2005
    :sad1: I don't have a recipe to add, but if anyone has a recipe for the layer cakes (lemon/citrus) that they previously served at the Main Street Bakery many years ago, I'd love it. It has to be one of my all time favorites- still wish they served all the great baked goods like they used to. It was my favorite treat! Going in December, so maybe I'll grab a few to post here.
     

    lynninpa

    <img src=http://www.wdwinfo.com/images/smilies/pop
    Joined
    Jan 5, 2006
    Going in December, so maybe I'll grab a few to post here.
    Will you happen to be eating at Le Cellier, Donna?! Many of us would just looove the recipe for the Prince Edward Island Mussels appetizer! ;)
     

    akalittleeva

    Mouseketeer
    Joined
    Jan 22, 2005
    I have the recipe for Kona's Sticky Wings, but it doesn't have the mustard sauce recipe part, does anyone have the full recipe?
     
  • dmonroe

    DIS Veteran
    Joined
    Aug 16, 2002
    We had the strawberry soup at 1900 Park Fare--it was very good! It was a buffett, and I don't remember if it was considered a dessert or not.(I remember eating it--I just don't remember where I got it! LOL)
     

    akalittleeva

    Mouseketeer
    Joined
    Jan 22, 2005
    I haven't made these yet, nor have I eaten at Kona(yet), so not sure how they would compare...it calls for mustard sauce, but doesn't give a recipe for it, I would love to have that part...I got it from this website...http://www.wdisneyw.co.uk/recipes.html


    Sticky Wings
    from Kona Cafe, Polynesian Resort

    Yield: - 4-5 servings

    10 ea Wings
    3 oz Wing Sauce
    1 ea Green Onion, chopped
    1 pinch White and black sesame seeds
    1 oz Mustard sauce
    8 oz Canola Oil



    1. Heat oil to 350°.
    2. Cook wings until crispy.
    3. Reduce sauce until sticky
    4. Toss wings in sauce.
    5. Garnish with green onions and sesame seeds.
    6. Drizzle with mustard sauce.



    Sticky Wing Sauce:

    ½ lb Brown sugar
    5 oz Minced garlic
    1 ¼ c Soy sauce

    1. Mix well.



    Sticky Wings Poaching Liquid

    22 ea Chicken wings
    ¼ qt Soy sauce
    ½ lb Brown sugar
    ½ lb Minced garlic
    ¼ qt Water

    1. Heat everything but wings and bring to a boil.
    2. Add wings and cook for 20 minutes.
    3. Remove, cool wings, and discard liquid.
     

    donna6635

    Mouseketeer
    Joined
    Aug 20, 2005
    :wave2: Hey Lynn, I am going to Le Cellier for dinner. Will add this to my list. Just need to remember :laughing: to get it!
     

    GoofTroop

    Mouseketeer
    Joined
    Apr 22, 2005
    My husband loves the Boboti from Boma's. Would anyone happen to have the recipe for this? I'd love to surprise him with it for dinner some night.

    Thanks,
    Elizabeth
     

    akalittleeva

    Mouseketeer
    Joined
    Jan 22, 2005
    Got this off of allears...

    Meat Bobotie

    YIELD: 10 servings

    Ingredients:

    2 pounds Ground Lamb, Beef or a mixture of both
    ½ pounds onion, large dice
    1/8 cup rice wine vinegar
    1/16 loaf white bread
    1/16 gallon cream
    1/16 pound sugar (add more as needed)
    ¼ ounce cinnamon (adjust as needed)
    1/8 pound almond or pumpkin seeds, sliced
    1/16 pound seedless raisins
    1/16 pound golden raisins
    1/8 ounce curry powder (adjust as needed)

    Topping

    1/16 gallon Easy Eggs
    1/16 gallon heavy cream/milk


    Method:

    Heat oil and caramelize the onions. Reduce heat and add dry spices. Mix well. Deglaze with rice wine vinegar. Add meat and continue to cook until meat is cooked through.

    When the meat is done, drain 90% of the grease off. Then tear the bread into small pieces and add it as well as the cream to the meat mixture.

    Add the sugar and mix well. Add a little bit of water if the mix looks too dry. Then add the raisins and almonds. Re-season and cool.

    In a small container, place the bobotie mixture and top with the egg custard mix. Bake in the oven at 325º F until golden brown and cooked through.
     

    GoofTroop

    Mouseketeer
    Joined
    Apr 22, 2005
    Got this off of allears...

    Meat Bobotie

    YIELD: 10 servings

    Ingredients:

    2 pounds Ground Lamb, Beef or a mixture of both
    ½ pounds onion, large dice
    1/8 cup rice wine vinegar
    1/16 loaf white bread
    1/16 gallon cream
    1/16 pound sugar (add more as needed)
    ¼ ounce cinnamon (adjust as needed)
    1/8 pound almond or pumpkin seeds, sliced
    1/16 pound seedless raisins
    1/16 pound golden raisins
    1/8 ounce curry powder (adjust as needed)

    Topping

    1/16 gallon Easy Eggs
    1/16 gallon heavy cream/milk


    Method:

    Heat oil and caramelize the onions. Reduce heat and add dry spices. Mix well. Deglaze with rice wine vinegar. Add meat and continue to cook until meat is cooked through.

    When the meat is done, drain 90% of the grease off. Then tear the bread into small pieces and add it as well as the cream to the meat mixture.

    Add the sugar and mix well. Add a little bit of water if the mix looks too dry. Then add the raisins and almonds. Re-season and cool.

    In a small container, place the bobotie mixture and top with the egg custard mix. Bake in the oven at 325º F until golden brown and cooked through.
    Thanks so much! I looked quite some time back and couldn't find it. He'll be exstatic!:yay:

    Elizabeth
     





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