Cooking <><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!
- Thread starter lynninpa
- Start date
Tired of the same old thing for dinner? Planning a party and you don't know what to serve? Join the other "Foodies" on the DIS and swap recipies and cooking tips to make your next meal or party one to remember!
Thanks Janice, this is much appreciated!!!!!!
Lynn -and
to your friend.
Thank you, TigerKat.
gomeztravel
Earning My Ears
- Joined
- Feb 21, 2007
- Messages
- 34
for the pretzel bread that we had at CRT, which is probably the same everywhere else. I cant get it out of my head 6 yrs later
Disney*Dreamer
DIS Veteran
- Joined
- Jun 20, 2007
- Messages
- 1,147
I found this thread from 2004, doesn't have the one from CRT, but does have the one from Biergarten, Le Cellier, and teh Canadian Pavilion.
Minnesota!
Shoeless in Minnesota
- Joined
- Sep 15, 1999
- Messages
- 14,268
SOPA AZTECA (From San Angel Inn)
3 Tbsp. Olive oil, divided
1/3 c. Onion, chopped
1 1/3 c. Tomatoes, peeled, seeded and chopped
1 Tsp. Garlic
1 Quart Rich Chicken Broth
2 Tbsp. Dill
2 Whole Red Chili Peppers, fresh
4 Soft Corn Tortillas
½ c. Ripe Avocado, cubed
4 Tbsp. Sour Cream
¼ c. Monterey Jack Cheese, shredded
Heat 2 Tbsp. of oil in a large saucepan. Sauté onion, tomatoes, and garlic until tender (5 min). Add chicken broth and dill. Cover and simmer for 20 minutes.
Remove seeds and stems from peppers and cut each in 2 pieces lengthwise. Cut tortillas in 1/3-inch strips and set aside. Heat remaining tablespoon of oil in small skillet and sauté peppers for ½ minutes. Remove and drain on paper towel. Add tortilla strips and cook until golden brown. Remove and drain separately on paper towel. Divide peppers, tortilla strips and avocado among 4 heavy bowls. Pour hot chicken broth into bowls. Garnish with sour cream and Monterey Jack cheese.
Yield: 4 Servings
3 Tbsp. Olive oil, divided
1/3 c. Onion, chopped
1 1/3 c. Tomatoes, peeled, seeded and chopped
1 Tsp. Garlic
1 Quart Rich Chicken Broth
2 Tbsp. Dill
2 Whole Red Chili Peppers, fresh
4 Soft Corn Tortillas
½ c. Ripe Avocado, cubed
4 Tbsp. Sour Cream
¼ c. Monterey Jack Cheese, shredded
Heat 2 Tbsp. of oil in a large saucepan. Sauté onion, tomatoes, and garlic until tender (5 min). Add chicken broth and dill. Cover and simmer for 20 minutes.
Remove seeds and stems from peppers and cut each in 2 pieces lengthwise. Cut tortillas in 1/3-inch strips and set aside. Heat remaining tablespoon of oil in small skillet and sauté peppers for ½ minutes. Remove and drain on paper towel. Add tortilla strips and cook until golden brown. Remove and drain separately on paper towel. Divide peppers, tortilla strips and avocado among 4 heavy bowls. Pour hot chicken broth into bowls. Garnish with sour cream and Monterey Jack cheese.
Yield: 4 Servings
Disney*Dreamer
DIS Veteran
- Joined
- Jun 20, 2007
- Messages
- 1,147
Of course it would help if I posted the actual thread, lol.
http://www.disboards.com/showthread.php?t=703924
How easy is it to get recipes from the F & W festival ans Sunshine Seasons? Do you just ask the servers or is there some other way? BTW, going to WDW soon does anyone need recipes from the following places, I can ask for them when I go:
Kona cafe
Chefs de France
Boma
Tutto Italia
Le Cellier
Coral Reef
F & W festival
Sunshine Seasons
Just thought that I cold help the cause.
Kona cafe
Chefs de France
Boma
Tutto Italia
Le Cellier
Coral Reef
F & W festival
Sunshine Seasons
Just thought that I cold help the cause.
Valeep If you are looking for the recipes for this years F&W there is a cookbook for sale in the World showcase at the first Kiosk that sells the artwork. As far as the restaurants you can try http://allearsnet.com/din/rec.htm There are quite a few listed. I have heard of people asking the servers and actually getting the recipes.
If you go to the Coral Reef have their Cod cake it is to die for. I would love that recipe if you could get it.
If you go to the Coral Reef have their Cod cake it is to die for. I would love that recipe if you could get it.
How easy is it to get recipes from the F & W festival ans Sunshine Seasons? Do you just ask the servers or is there some other way? BTW, going to WDW soon does anyone need recipes from the following places, I can ask for them when I go:
Kona cafe
Chefs de France
Boma
Tutto Italia
Le Cellier
Coral Reef
F & W festival
Sunshine Seasons
Just thought that I cold help the cause.
Ohhhh!! The recipe for the Prince Edward Island Mussels appetizer from Le Cellier would be wonderful!!
Thank you!!
Disney*Dreamer
DIS Veteran
- Joined
- Jun 20, 2007
- Messages
- 1,147
How easy is it to get recipes from the F & W festival ans Sunshine Seasons? Do you just ask the servers or is there some other way? BTW, going to WDW soon does anyone need recipes from the following places, I can ask for them when I go:
Kona cafe
Chefs de France
Boma
Tutto Italia
Le Cellier
Coral Reef
F & W festival
Sunshine Seasons
Just thought that I cold help the cause.
I hate to bother you, but I would love the reciepe for the sauce that goes on the Peanut Rice at Boma. Thanks so much for the offer!
akalittleeva
Mouseketeer
- Joined
- Jan 22, 2005
- Messages
- 401
Ohhhh!! The recipe for the Prince Edward Island Mussels appetizer from Le Cellier would be wonderful!!
I second that!
SAN ANGEL INN: Margaritas! 
1 serving:
Lemon juice
Kosher salt
Crushed ice
7 ounces water
1 1/4 ounces lemon bar mix
2 1/4 ounces tequila
1 1/2 ounces clear orange liqueur
Lime slice
Dip rim of glass in lemon juice then Kosher salt. Fill with ice and set aside. In a blender, combine water, lemon bar mix, tequila & clear orange liqueur. Blend until foamy. Pour over crushed ice and garnish with lime slice.
Note: For a frozen Margarita, add the ice to the blender with the other Margarita ingredients and blend until thick & smooth.
1 serving:
Lemon juice
Kosher salt
Crushed ice
7 ounces water
1 1/4 ounces lemon bar mix
2 1/4 ounces tequila
1 1/2 ounces clear orange liqueur
Lime slice
Dip rim of glass in lemon juice then Kosher salt. Fill with ice and set aside. In a blender, combine water, lemon bar mix, tequila & clear orange liqueur. Blend until foamy. Pour over crushed ice and garnish with lime slice.
Note: For a frozen Margarita, add the ice to the blender with the other Margarita ingredients and blend until thick & smooth.
MissMagnolia
DIS Veteran
- Joined
- Nov 17, 2003
- Messages
- 1,050
Awesome site!
NUT CRUSTED SALMON (OR FISH OF CHOICE)Boma
Yield: 4 servings
Ingredients
½ tablespoon Cumin Seeds
½ tablespoon Coriander Seeds
½ tablespoon Curry Powder
¼ cup Roasted Cashews
¼ cup Roasted Pistachios
¼ cup + 1 T. Roasted Pumpkin Seeds, shelled
1 tablespoon Honey-roasted Peanuts
1 tablespoon Sugar
¼ - ½ teaspoon Cayenne Pepper
4 8 ounce Salmon Fillets
2 tablespoons Olive Oil
Method of Preparation
1. Heat the oven to 350o.
2. Toast the cumin, coriander, and curry in a skillet over medium heat, stirring frequently, until fragrant but not burned. Place this seasoning mixture in a food processor and process for one minute.
3. Add the cashews, pistachios, pumpkin seeds, peanuts, sugar, and cayenne pepper to the bowl and pulse several times until the nuts are evenly ground, but still coarse.
4. Coat both sides of the salmon pieces with olive oil and place in a baking dish.
5. Cover with the nut mixture and bake for 20 minutes or until the thickest part of the flakes easily with a fork.
Yield: 4 servings
Ingredients
½ tablespoon Cumin Seeds
½ tablespoon Coriander Seeds
½ tablespoon Curry Powder
¼ cup Roasted Cashews
¼ cup Roasted Pistachios
¼ cup + 1 T. Roasted Pumpkin Seeds, shelled
1 tablespoon Honey-roasted Peanuts
1 tablespoon Sugar
¼ - ½ teaspoon Cayenne Pepper
4 8 ounce Salmon Fillets
2 tablespoons Olive Oil
Method of Preparation
1. Heat the oven to 350o.
2. Toast the cumin, coriander, and curry in a skillet over medium heat, stirring frequently, until fragrant but not burned. Place this seasoning mixture in a food processor and process for one minute.
3. Add the cashews, pistachios, pumpkin seeds, peanuts, sugar, and cayenne pepper to the bowl and pulse several times until the nuts are evenly ground, but still coarse.
4. Coat both sides of the salmon pieces with olive oil and place in a baking dish.
5. Cover with the nut mixture and bake for 20 minutes or until the thickest part of the flakes easily with a fork.
PALAVER STEW - Boma
Yield: 20 servings
Ingredients
1 cup Red Palm Oil
½ cup Prime Rib Seasoning (Lawrys Seasoning Salt)
2 cups All-Purpose Flour
1 ½ pounds Cubed Beef
4 pounds Cubed Chicken
4 cups Diced Red Onion
3 each Cubed Red Peppers
1 each Cubed Poblano Pepper
¼ cup Chopped Garlic
2 cups Diced Tomatoes
1 pound Shrimp
To taste Red Pepper Flakes
2 tablespoons Curry Powder
2 cups Sliced Okra (1 pound)
2 cups Quartered Mushrooms
1 gallon Chicken Stock
1 cup Coconut Milk
Method of Preparation
1. Toss together prime rib spice and flour. Coat beef and chicken with the flour mixture.
2. Utilizing a large heavy sauté pan, heat palm oil until very hot and sear seasoned beef and chicken.
3. Add onion, garlic, poblano pepper, mushrooms, peppers, and okra. Use additional all- purpose flour to absorb any remaining palm oil and to create a roux.
4. Add chicken stock and bring to a simmer. Add curry powder and red pepper flakes. Flavor profile should be mildly hot and amount of seasoning will differ based on strength of poblano pepper. Add shrimp. Add diced tomatoes and coconut milk. Garnish with chopped flat leaf parsley at service time.
Note: A palaver in West Central Africa is a meeting or discussion.
Yield: 20 servings
Ingredients
1 cup Red Palm Oil
½ cup Prime Rib Seasoning (Lawrys Seasoning Salt)
2 cups All-Purpose Flour
1 ½ pounds Cubed Beef
4 pounds Cubed Chicken
4 cups Diced Red Onion
3 each Cubed Red Peppers
1 each Cubed Poblano Pepper
¼ cup Chopped Garlic
2 cups Diced Tomatoes
1 pound Shrimp
To taste Red Pepper Flakes
2 tablespoons Curry Powder
2 cups Sliced Okra (1 pound)
2 cups Quartered Mushrooms
1 gallon Chicken Stock
1 cup Coconut Milk
Method of Preparation
1. Toss together prime rib spice and flour. Coat beef and chicken with the flour mixture.
2. Utilizing a large heavy sauté pan, heat palm oil until very hot and sear seasoned beef and chicken.
3. Add onion, garlic, poblano pepper, mushrooms, peppers, and okra. Use additional all- purpose flour to absorb any remaining palm oil and to create a roux.
4. Add chicken stock and bring to a simmer. Add curry powder and red pepper flakes. Flavor profile should be mildly hot and amount of seasoning will differ based on strength of poblano pepper. Add shrimp. Add diced tomatoes and coconut milk. Garnish with chopped flat leaf parsley at service time.
Note: A palaver in West Central Africa is a meeting or discussion.
Yield: 8 servings
Ingredients
4 cups Fish Stock
2 cups Clam Juice
1 each Onion, diced in big chunks
1 each Red Bell Pepper, diced in big chunks
2 each Carrots, diced in big chunks
2 T. Curry Powder, toasted
2 T. Ground Cumin, toasted
3 cups Coconut Milk
2 cups Mussels
2 cups Shrimp
2 cups Scallops, sear
3 T. Curry Paste
3 T. Soy Sauce
3 T. Sugar
1 each Jalapeno, sliced
2 each Potatoes, diced in big chunks
¼ cup Parsley, chopped
¼ cup Cilantro, chopped
1 each Lemon, zest and sliced
To taste Salt and Pepper
Method of Preparation
1. Heat the fish stock and clam juice.
2. Add the vegetables (except jalapeno, parsley, cilantro, and lemon zest) and spices. Cook until the vegetables are half done.
3. Sauté seafood and deglaze with lemon juice and fish base. Add coconut milk, curry paste, soy sauce, sugar, and jalapeno.
5. Let simmer until mussels open. Add parsley, cilantro, and lemon zest before serving.
Ingredients
4 cups Fish Stock
2 cups Clam Juice
1 each Onion, diced in big chunks
1 each Red Bell Pepper, diced in big chunks
2 each Carrots, diced in big chunks
2 T. Curry Powder, toasted
2 T. Ground Cumin, toasted
3 cups Coconut Milk
2 cups Mussels
2 cups Shrimp
2 cups Scallops, sear
3 T. Curry Paste
3 T. Soy Sauce
3 T. Sugar
1 each Jalapeno, sliced
2 each Potatoes, diced in big chunks
¼ cup Parsley, chopped
¼ cup Cilantro, chopped
1 each Lemon, zest and sliced
To taste Salt and Pepper
Method of Preparation
1. Heat the fish stock and clam juice.
2. Add the vegetables (except jalapeno, parsley, cilantro, and lemon zest) and spices. Cook until the vegetables are half done.
3. Sauté seafood and deglaze with lemon juice and fish base. Add coconut milk, curry paste, soy sauce, sugar, and jalapeno.
5. Let simmer until mussels open. Add parsley, cilantro, and lemon zest before serving.
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