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

[PrincessBelle39]

I'd love the recipe for the Major Domo pie from CRT and the potatoes that they serve at breakfast at Akershus.

 

[Tatania]

I'd love the recipe for the Major Domo pie from CRT and the potatoes that they serve at breakfast at Akershus.

The Akershus Breakfast Potato Casserole is on page 11 of this thread.


Major Domo's Favorite Pie
from Cinderella's Royal Table, Magic Kingdom
Servings: 4
4 each Puff pastry shells, baked
1/2 batch Cabernet Sauce (below)
1/2 batch Red skinned mashed potatoes
1 1/2 pounds cooked shaved beef (we use prime rib, below)
1/2 batch Aioli (below)
1 1/2 pints Sautéed vegetables (we use red pepper, spinach, mushrooms and yellow squash)

Re-heat the shaved beef in the cabernet sauce.
Hollow out the middle of the puff pastry shells.
Fill shells with red skinned mashed, top with hot shaved beef.
Spoon the mixed vegetables on top of the beef.
Using a ketchup bottle filled with aioli, squirt a zig-zag pattern of aioli over the top of your creation.

Aioli - (serves 8)
4 each Garlic cloves, mashed
2 each Egg yolks
1/8 tsp Salt
1 cup Olive oil
1 tsp Vinegar
1 tsp Fresh Lemon Juice

Beat eggs until very thick and lemon colored. Beat in mashed garlic and salt. Beating constantly, add olive oil, VERY SLOWLY. After about half the oil has been added and the mixture is thickening, add vinegar, and lemon juice. The continue adding olive oil slowly, beating until the thick emulsion is formed.

Cabernet Sauce - Servings: 12
1 pint Cabernet Sauvignon
3 each Shallot, minced
1 quart Demi glace
2 tablespoons Sugar
2 tablespoons Cracked Black Pepper
2 tablespoons Heavy cream
1 tablespoon Butter
Saute shallots in butter, add cabernet and reduce by half.
Add demi-glace and reduce by a third.
Add sugar, black pepper, and heavy cream; strain and serve.

Red Skinned Mashed Potato - Servings: 12
4 1/8 pounds Red potatoes, washed
3 tablespoons Chives, cut into 2" pieces
1 cup Milk
1 cup Heavy cream
3 tablespoons Butter, cut in large chunks
1/2 teaspoon Granulated garlic
Salt and pepper
Place potatoes in a pot and cover with cold water. Boil potatoes until they are cooked thoroughly and mash. Add heavy cream, butter and milk and incorporate. Season, garnish with chives and serve.

Roasted Prime Rib
Servings: 8
Preparation time: 15 minutes
7 pounds Beef rib eye roast
3/4 cup Kosher salt
3/4 cup Black pepper, cracked
Combine salt and pepper; rub evenly over surface of beef rib roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat.
Do not add water. Do not cover.
Roast in 350 degrees F (moderate) oven to desired degree of doneness.
Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Remove roast when meat thermometer registers 125 degrees F for rare; 135 degrees F for medium.
Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes.

 

[greeneeyes]

FYI, recipes are not copyrighted material; the printed books compiling recipes are copyrighted against reproduction of their publication for sale. If the posters were scanning actual pages then posting the copyrighted pages for profit from a published book, Disney would then have a course of action much like the action taken against Kinko's in the late 80's for copying sections of published text books, and selling them to students under the description of "course works". Since the recipes here are neither being sold or scanned copies from the actual printed, copyrighted work there should be no problem. Also, this posting of the recipes would fall under fair use waivers that apply to copying published works; this protection is written into copyright law so people do not have to fear legal action for limited, non-money making use of printed material.

Do not fear my friends here on the Recipe Thread..........we are not in danger of legal action for our trading of recipes. The thought is absolutely ridiculous.

Oh yeah Abby's Dad, does it really bother you we are here trading recipes??? It seems you have some ought against this thread. Feel free to use the recipes and share some of your own.....we will not report you to the feds.

And if this was the case then the dozens of Disney websites who all have recipe threads/sections would be under fire. I love this thread!!

 

[TheGoofyMama]

Disney's Caribbean Beach Resort

Source: Cinnamon Bay Bakery - Disney's Caribbean Beach Resort Cooking


Caribbean Sand Bars



1 1/4 sticks butter

1 1/4 cups light brown sugar

1 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

2 eggs

1 teaspoon vanilla extract

1 cup chopped walnuts

4 cups chopped pecans



Preheat oven to 375 degrees. Butter a 9x9 inch pan.

Sift flour, salt, and baking powder and set aside. Cream butter and brown
sugar until smooth. Add eggs, one at a time, and beat until smooth and
creamy. Add vanilla and stir well. Add flour mixture and blend well. Fold in
nuts and spread batter evenly in greased pan. Bake 25-30 minutes. Remove and
cool completely before cutting.



Note: For maple bars, add 2 tabplespoons maple syrup. For chocolate chip

Bars, reduce pecans by 1 cup and add 1 cup chocolate chips.

 

[TheGoofyMama]

Healthy, though not low in calories.


High Plains Granola
Storytellers Café, Grand Californian Hotel, DL
Yield 4 - 6 servings

2 cups whole grain oats
1/2 cup sliced almonds
1/2 cup pepitas (raw green pumpkin seeds) or shelled sunflower seeds
Zest from 1 orange
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract
1/4 cup honey
1/4 cup packed brown sugar
1/2 cup canola oil
1/2 cup golden raisins

1. Preheat the oven to 325°F. In 2-quart bowl combine oats, almonds, pepitas, orange zest, cinnamon, nutmeg, and vanilla. Combine the honey, sugar, and oil in a small saucepan over low heat until the sugar is melted. Pour the melted mixture into the dry mixture and toss to coat. Spread onto a cookie sheet and toast in the oven for about 30 minutes, tossing every few minutes with a spatula. Remove from oven and cool on a wire rack. Fold in raisins.

Thanks for the new recipes Tatania!
They sound delicious. Your on a roll this week
I especially love the Club 33 recipes, I'm impressed!

 

[Disney8704]

Does anyone have the recipe for the oreo milkshake from Sci-Fi?

 

[TheGoofyMama]

Does anyone have the recipe for the oreo milkshake from Sci-Fi?

You can visit https://secure.disney.go.com/wdw/contact/contactUs

fill out the form and they will usually email the recipe to you.

Please consider posting it when you get it so we can all enjoy it too.

If this thread is closed due to the mods determining copyright problems you can always join the link below and post it there. Recipes at that group are sent to you by email daily.

Good luck!!

 

[Pumbaa_]

Thank you for your patience while the mods worked through some issues.

There is a board here on the DIS called the Cooking Board. It is just like the name says, all about cooking.

The mods on this board and the Cooking Board have agreed that the Cooking Board is a better fit for this thread. The Cooking Board mods are very excited about this thread and can't wait for it to be moved! Deb, Piratesmate, has volunteered to be the mod in charge of updating and maintaining the index. Thanks Deb!!

Because people have come to expect to find this thread on the Restaurant Board, we do not it to just go poof!

We will continue to have a link from the popular threads sticky post linking to this thread in its new home.

I hope you are as excited about this move as we are. We think the recipe thread will find a great home on the Cooking Board.

In addition, the scrapbook people do recipe swaps that are scrapped and decorated and we are about to start sign ups for a Disney recipe card swap. Head over to the scrapping board for more info!

Please let me know if you have any questions,

The Restaurant Mods & The Cooking Board Mods

 

[apostolic4life]

Thanks for your efforts in getting this arranged Pumbaa_!!!

 

[TheGoofyMama]

Ugh...I'm not too sure I will follow the thread once it's moved. I have a feeling that it will quickly become a catch all for all kinds of recipes not exclusive to WDW.

I hope that's not the case but I guess we will have to wait and see.

 

[Tatania]

Thank you for your patience while the mods worked through some issues.

There is a board here on the DIS called the Cooking Board. It is just like the name says, all about cooking.

The mods on this board and the Cooking Board have agreed that the Cooking Board is a better fit for this thread. The Cooking Board mods are very excited about this thread and can't wait for it to be moved! Deb, Piratesmate, has volunteered to be the mod in charge of updating and maintaining the index. Thanks Deb!!

Because people have come to expect to find this thread on the Restaurant Board, we do not it to just go poof!

We will continue to have a link from the popular threads sticky post linking to this thread in its new home.

I hope you are as excited about this move as we are. We think the recipe thread will find a great home on the Cooking Board.

In addition, the scrapbook people do recipe swaps that are scrapped and decorated and we are about to start sign ups for a Disney recipe card swap. Head over to the scrapping board for more info!

Please let me know if you have any questions,

The Restaurant Mods & The Cooking Board Mods

Thanks Pumbaa! Can you please have Deb, Piratesmate PM me and send me her Email so I can send her the 11 page Word Doc with the updated and rearranged index PLUS the updated recipe request list. There's no point in her spending hours redoing everything when it's all ready to go. We also have to make very clear that the parameters for the recipes posted here is that they were served somewhere, at some time in the Disney Parks, Resorts, Cruise Ships or Vacation Villas.

Thanks, and I assume we'll all be notified when the thread is moved

Ps. I like the idea of a Disney recipe card swap as one could add the pictures of the food, the restuarant etc. to the recipe.

 

[disney54us]

Thanks Pumbaa! Can you please have Deb, Piratesmate PM me and send me her Email so I can send her the 11 page Word Doc with the updated and rearranged index PLUS the updated recipe request list. There's no point in her spending hours redoing everything when it's all ready to go. We also have to make very clear that the parameters for the recipes posted here is that they were served somewhere, at some time in the Disney Parks, Resorts, Cruise Ships or Vacation Villas.

Thanks, and I assume we'll all be notified when the thread is moved

Ps. I like the idea of a Disney recipe card swap as one could add the pictures of the food, the restuarant etc. to the recipe.

Well a new home, I guess we can have that in the 'cover' page what this thread is about. Hopefully the index can be updated with the request page.
Curious too about the recipe swap card, this could be the start of something fun.

 

[apostolic4life]

Thanks Pumbaa! Can you please have Deb, Piratesmate PM me and send me her Email so I can send her the 11 page Word Doc with the updated and rearranged index PLUS the updated recipe request list. There's no point in her spending hours redoing everything when it's all ready to go. We also have to make very clear that the parameters for the recipes posted here is that they were served somewhere, at some time in the Disney Parks, Resorts, Cruise Ships or Vacation Villas.

Thanks, and I assume we'll all be notified when the thread is moved

Ps. I like the idea of a Disney recipe card swap as one could add the pictures of the food, the restuarant etc. to the recipe.

I hope all goes well with this shift and the thread stays true to lynninpa's original vision.
Keeping my fingers crossed and my sarcasm in check............was that sarcastic???

 

[Tatania]

I hope all goes well with this shift and the thread stays true to lynninpa's original vision.
Keeping my fingers crossed and my sarcasm in check............was that sarcastic???

Just watched Hells Kitchen - you're a pussycat compared to Gordon Ramsay.

 

[Tatania]

Italian Antipasto
Hook's Pointe & Wine Cellar
Yield: 4 appetizer servings

Antipasto
1 cup mixed greens
Pinch of salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Roasted Garlic (recipe below)
2 1/2 ounces goat cheese, divided into four balls; 2 rolled in cracked black pepper, 2 rolled in minced fresh parsley
1 ounce sun-dried tomatoes, reconstituted in olive oil and sliced
2 ounces pitted kalamata olives, diced
1 ounce Greek or green olives
4 whole, roasted red peppers, in oil
8 slices sourdough bread, toasted
Fresh rosemary sprigs (garnish)

Roasted Garlic
2 small bulbs garlic, tops cut off
2 tablespoons olive oil
2 tablespoons chicken stock
1 teaspoon rosemary, fresh or dried
Pinch of salt and freshly ground black pepper

Heat the oven to 375°F. Place garlic, cut side down, in a roasting pan. Roast for 45 minutes, or until soft. Pour oil and stock over garlic, and sprinkle with rosemary, salt, and pepper. Cover with lid and roast for 20 minutes more.

For Antipasto: toss the greens with salt and pepper in a mixing bowl. Add olive oil and toss again. On a platter, make a bed of the mixed greens, place the whole roasted garlic bulbs in the center, and arrange all the remaining ingredients around them. Add sprigs of rosemary as garnish.

Cook's note: roasted garlic is golden and soft, with a sweet and nutty flavor. Pop the roasted clove out of the papery skin and spread it on sourdough rounds. Pair with an assertive wine like California Chenin Blanc.

From Cooking with Mickey and the Disney Chefs (2004)

 

[JerseyBelle]

Hi,

As I was writing my trip report, I found out that I had pictures of two of the recipes that I posted. These pictures were from a Pictures of DCL food thread in the DCL forum. My recipe posts for this forum are post 1917 and 1919 on page128. Also here is the link to the pictures of dcl food thread.

http://www.disboards.com/showthread.php?t=886187

 

[piratesmate]

I just had this thread pointed out to me last night and am only on page 8 so far. I have quite a few recipes that I've collected over the years, but you have LOTS I don't have yet!

Anyway, I don't know if this was ever answered or not. I was the person who submitted the recipe to http://www.homestead.com/disneyrecipes/disneyresorts.html and that was exactly the way it came to me from the chefs at Boma. I had to do all the calculations to make a usable recipe myself but I can tell you that it tasted exactly as we remembered it. It certainly isn't a marinade, though - it's more of a paste that you rub on the steak.

I believe the chefs must have tweaked the recipe since the beginning & the recipe with the oils & vinegars is just newer.

I have a question regarding the source of some of the recipes posted on the sites..... Has anyone noticed there are discrepancies between recipes on some the sites FOR THE SAME ITEM?

An example, the Marinated Flank Steak from Boma:

From magictrips.com:

Flank Steak Marinade
Boma, Animal Kingdom Lodge

1/4 cup Ginger
1/4 cup Garlic
1/4 cup Sugar
1 Tbsp Cardamom, ground
2 Tbsp Coriander, ground
1 Tbsp Turmeric, ground
2 Tbsp Thyme
1 Tbsp Crushed Pepper
1 cup Worcestershire Sauce
1 cup Soy Sauce, low sodium
1/4 cup Balsamic Vinegar
1/2 cup Malt Vinegar
1/4 cup Safflower Oil
1/2 cup Olive Oil
1 Flank Steak

from http://www.homestead.com/disneyrecipes/disneyresorts.html

FLANK STEAK MARINADE

Boma - Animal Kingdom Lodge


Yield: 10 servings (1 ¼ quarts)

Ingredients:


¼ quart Ginger
¼ quart Garlic
¼ quart Sugar
1/8 cup Cardamom, ground
¼ cup Coriander, ground
1/8 cup Turmeric, ground
¼ cup Thyme
1/8 cup Crushed Pepper
¼ cup Worcestershire Sauce
1/8 gallon Soy Sauce, low sodium


Aside from the quantity that the second recipe makes, notice there are ingredients missing compared to the first recipe! How could I tell which is the "official" recipe?

How can you tell if any of the recipes posted are authentic?

Thanks...


---Paul in Southern NJ

 

[Tatania]

Does anyone have the recipe for the sauteed scallops and black tiger shrimp from Chefs de France? I had it this year, and no matter how many other scallop or shrimp dishes I've had, or tried to make, it just doesn't compare.

You're in luck. A friend of mine requested this while at Chefs de France.


Shrimp and Scallops with Spinach Flan
Chefs de France, Epcot
Serves 6

½ cup heavy cream
12 scallops u10
24 shrimp 13-15 count
3 tsp paprika
½ cup olive oil
¼ lb fresh sorrel
2 cups fish stock
¼ cup roux
6 bamboo skewers


1. In a bowl, mix shrimp, scallops, paprika and olive oil; salt & pepper to taste.
2. Bring to a boil the fish stock, add roux to thicken and then add cream.
3. Put 4 shrimp and 2 scallops on each skewer
4. Julienne sorrel leaves, slice thinly and sauté until cooked. Add to the sauce
5. Cook scallops & shrimp until done


Spinach Flan

2 oz butter
½ qt. heavy cream
½ qt. half & half
1 lb bag of spinach
¼ tsp. nutmeg
6 whole eggs

1. cook spinach in butter for 5 minutes, let cool
2. mix spinach with the cream, half & half and egg
3. Coarsely chop the spinach and add to cream mixture
4. add nutmeg and salt & pepper to taste
5. put mixture into 4 oz. aluminum cups and bake at 350˚ for 27 minutes

With Thanks to Chefs De France, Epcot

 

[Tatania]

I just had this thread pointed out to me last night and am only on page 8 so far. I have quite a few recipes that I've collected over the years, but you have LOTS I don't have yet!

Anyway, I don't know if this was ever answered or not. I was the person who submitted the recipe to http://www.homestead.com/disneyrecipes/disneyresorts.html and that was exactly the way it came to me from the chefs at Boma. I had to do all the calculations to make a usable recipe myself but I can tell you that it tasted exactly as we remembered it. It certainly isn't a marinade, though - it's more of a paste that you rub on the steak.

I believe the chefs must have tweaked the recipe since the beginning & the recipe with the oils & vinegars is just newer.

I'n REALLY excited about seeing what recipes you've collected. I'm sending you the index and request list now - before I leave for work.

BTW, I've often seen 3 different versions for the same recipe - one from the cookbooks and others from servers and Chefs. I'm sure they tweak and change stuff so it's good to see different versions.

 

[piratesmate]

Here are a couple of my favorites...I don't think they've been posted yet. At least they weren't on the list that Tatania sent to me this morning.

FRUNCH
from Boma, AKL - 2001 version
Yield: 12 servings (1 gallon)

8 oz can Lemon Juice, frozen and canned
8 oz can Pineapple Juice, frozen and canned
8 oz can Orange Juice, frozen concentrate and canned
12 oz Mango Juice
6 ounces Grenadine

This recipe is easier for home use when frozen juice is used. Follow the package instructions on the frozen juice containers. Mix in a large bowl. Add the mango juice and grenadine. Mix well and server over ice in a tall glass.

[NOTE: This is the recipe as given to me by the chefs at Boma during our stay in May of 2001. I've noticed, though, that the sites that list menus have always said that Frunch was a mix that includes guava & papaya juices. ]
- - - - - - - - - -

FUFU
from Boma, AKL
Yield: 8 servings

1 lb Sweet Potatoes, peeled, medium dice
1 lb Potatoes, peeled, medium dice
To taste Salt and Pepper
2 Tbl Coriander, roasted
2 Tbl Cinnamon, toasted
¼ cup Sugar
¼ cup Butter

Steam all of the tubers until tender. In a mixer mash everything together. Check the seasoning, adjust if needed. Make sure the potatoes are cooked well.

[NOTE: Again, this is what I was given by the chefs. However, when I attempted to make it as directed it was WAY too thick. I ended up having to add back some of the liquid from steaming the tubers. Weird name, but good stuff! ]
- - - - - - -
CURED PORK LOIN
from Boma, AKL in 2001
Yield: 10 servings

6 2/3 lb Pork Loin
1 lb Kosher Salt
1 lb Sugar
1 lb Brown Sugar
2/3 c Minced Herb (Thyme or Rosemary), chopped fine
2/3 c Ginger
2/3 c Cinnamon

In the hotel pan, mix salt and brown sugar. Coat the pork in the salt/sugar mixture and let coat overnight. Take out the cured pork and rinse in cold water. Grill or rotisserie until medium rare. Note: Make a different variation by adding different spices.

COCONUT CURRY SAUCE (FOR FISH OR PORK)

1 c Coconut Milk
½ oz Curry Paste (see recipe below)
1 qt Soy Sauce
2 c Sugar
½ oz Lime Juice
½ oz Cilantro, chopped rough

Mix all the ingredients together except for the cilantro. Mix well and heat until reaches the proper temperature. Pour over the seafood. Garnish with the cilantro.

CURRY PASTE Equivalents given are my calculations.

1/16 qt Olive Oil (¼ c)
¼ lb Red Pepper
1/16 qt Fresh Ginger Root (¼ c)
1/16 qt Garlic Cloves (¼ c)
1/16 c Ground Turmeric (1 Tbl)
1/16 c Ground Cinnamon (1 Tbl)
1/16 c Ground Cumin (1 Tbl)
1/16 c Ground Cardamom (1 Tbl)
1/16 c Ground Coriander (1 Tbl)
1/16 c Cayenne Pepper (1 Tbl)

Puree peppers, fresh garlic, and ginger in a Robot Coupe. Heat olive oil in non-reactive pan. Add in puree and simmer for one hour. Then remove pot from heat and add all other ingredients. Puree again until smooth. Allow to cool to room temperature. Puree with a blender and run through Food Mill.

Cool, cover and refrigerate in jars for up to one week.
- - - - - -
This one I haven't actually made here at home, but it was positively the best soup I've ever had!

MOROCCAN (CURRIED) SEAFOOD STEW
from Boma, AKL - 2001

1 lb Mussels
1 lb Shrimp
1 lb White Fish, cut chunky and sear
1 lb Scallops, seared
2 qt Chicken Stock
2 Tbl Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 each Jalapeno, sliced
2 each Carrots, diced chunky
2 each Potatoes, diced chunky
2 Tbl Parsley, chopped
2 Tbl Cilantro, chopped
2 Tbl Lemon Juice
2 each Lemon, zest and sliced
¼ cup Olive, sliced
1 – 8 oz. can Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 Tbl Ground Cumin, toasted

Sear the fish and scallops until golden brown (don’t overcook.) Heat chicken stock and add all vegetables and spices (except parsley, cilantro, beans, roasted eggplant, and lemon zest.) Let simmer until vegetables are ¾ done. Add the seafood until shrimp and mussels are done. Adjust seasoning.