Cooking <><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!
- Thread starter lynninpa
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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!
Hollywoodhaha
Cat lady in training
- Joined
- Mar 17, 2006
- Messages
- 3,997
I am as well.
Do you happen to know how much avacado is needed for this recipe it is not listed in the recipe =) thanks
greeneeyes
Mouseketeer
- Joined
- Feb 16, 2008
- Messages
- 469
Do you happen to know how much avacado is needed for this recipe it is not listed in the recipe =) thanks
Did a quick google search and what I see listed is 1 avocado.
I like it sliced thinly, but many people dice it up.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
- Messages
- 1,184
The Cobb Salad from the Brown Derby is in Cooking With Mickey and the Chefs of Walt Disney World. Their ingredient list for - 6 servings is:
1 cup chopped iceberg lettuce leaves, washed and spun dry
1 cup chopped chicory leaves, washed and spun dry
1 cup tender sprigs watercress, washed and spun dry, plus additional sprigs for garnish
1 pound poached turkey breast, finely chopped
2 medium-size ripe tomatoes, peeled, seeded, and finely chopped
1 avocado, peeled, seeded, and finely chopped
1/2 cup crumbled blue cheese (about 2 1/2 ounces)
6 strips of bacon, cooked crisp, drained, and crumbled
3 hard cooked eggs, peeled and finely chopped
2 tablespoons snipped fresh chives
1/2 cup Hollywood Brown Derby French dressing
Radicchio cups for serving - depending on the size of your head of radicchio, and how many people you're planning to serve, you will need 8 to 12 for radicchio leaves to make the cups for serving the salad.
1 cup chopped iceberg lettuce leaves, washed and spun dry
1 cup chopped chicory leaves, washed and spun dry
1 cup tender sprigs watercress, washed and spun dry, plus additional sprigs for garnish
1 pound poached turkey breast, finely chopped
2 medium-size ripe tomatoes, peeled, seeded, and finely chopped
1 avocado, peeled, seeded, and finely chopped
1/2 cup crumbled blue cheese (about 2 1/2 ounces)
6 strips of bacon, cooked crisp, drained, and crumbled
3 hard cooked eggs, peeled and finely chopped
2 tablespoons snipped fresh chives
1/2 cup Hollywood Brown Derby French dressing
Radicchio cups for serving - depending on the size of your head of radicchio, and how many people you're planning to serve, you will need 8 to 12 for radicchio leaves to make the cups for serving the salad.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
- Messages
- 1,184
Three Onion Soup
Le Cellier, Canada, Epcot
Serves 4
1 1/4 cups shallots (sliced)
2 1/4 cups Spanish onions (sliced)
2 1/4 cups red onions (sliced)
2 teaspoons garlic (Chopped)
½ tablespoon olive oil
4 or 5 fresh thyme sprigs (stems removed)
½ cup tres pistoles beer (a good quality dark beer like Guinness will substitute)
½ tablespoon brown sugar
2 1/2 cups beef stock (good quality canned beef stock will do)
Heat olive oil over medium heat and add garlic. Cook slowly and stirring until caramelized (about 30 minutes). Add ¼ cup of the beer and brown sugar. Stir to combine. Add stock and fresh thyme. Cook for 20 minutes simmering over low heat. Add remaining beer and season to taste with salt and pepper.
Pistachio Crème Brulée
Tony’s Town Square, Magic Kingdom
8 ounces Sugar
8 ounces Egg Yolks
½ ounce Pistachio Paste
42 ounces Heavy Cream
Scald heavy cream and sugar together but do not bring to a boil. Temper the cream into the egg yolks and add the pistachio paste. Preheat oven to 325 and place the mix into an oven safe baking dish. Place the baking dish on top of a flat sheet tray add pour water onto the sheet tray and bake for 20 minutes or until set. Remove the baking dish and place in refrigerator to chill. When ready to serve sprinkle sugar in the raw on top of the brulee just and shake off the excess. With a brulee torch cook the sugar.
Nori Wrapped Ahi Tuna with Stir Fry Vegetable Strudel
California Grill, Contemporary Hotel (signature dish)
Makes 2 entrées or 4 appetizers
Ingredients for Stir Fry Sauce
2 teaspoons Vietnamese fish sauce
½ cup rice vinegar
½ cup sweet soy sauce
1 cup soy sauce
3 tablespoons sesame oil
¼ cup olive oil
1 tablespoon chopped garlic
1 inch piece (about 1 tablespoon) fresh ginger, peeled and finely diced
1 tablespoon sambal oelek (chili paste)
2 tablespoons sugar
2 teaspoons salt
Ingredients for Strudel Filling
2 tablespoons olive oil
1 cup carrot cut into julienne strips
1 cup red onion cut into julienne strips
salt and freshly ground black pepper, to taste
1 cup red pepper cut into julienne strips
1 cup yellow pepper cut into julienne strips
½ cup leek cut into julienne strips
1 tablespoon garlic, chopped
1 tablespoon cilantro, roughly chopped
1 cup stir fry sauce (see recipe)
4 sheets phyllo dough
½ cup (1 stick) unsalted butter, melted
Ingredients for Tempura Batter
1 large egg yolk
1 cup all-purpose flour
1 cup ice water
¼ cup cornstarch
1 teaspoon salt
freshly ground black pepper, to taste
Ingredients for Miso Sauce
2 tablespoons brown miso paste
1 tablespoon Dijon-style mustard
1 inch piece (about 1 tablespoon) fresh ginger, peeled and finely chopped
¼ cup soy sauce
¼ cup sweet soy sauce
¼ cup rice vinegar
1 teaspoon Siracha, Thai chili sauce (also spelled Sriracha)
1 cup olive oil
1 tablespoon sesame oil
Ingredients for Tuna
6 ounces Ahi tuna, sushi grade
salt and freshly ground black pepper, to taste
1 sheet nori (Japanese seaweed)
2 cups vegetable oil
½ cup tempura batter (see recipe)
Ingredients for Garnish
1 head baby bok choy
1 tablespoon salt
3 slices lotus root (lily root), thinly sliced
For stir fry sauce: Combine all ingredients in a medium mixing bowl using a whisk. Set aside while preparing the strudel filling.
For strudel filling: Prepare stir fry sauce. Heat olive oil in a large, heavy-bottomed skillet until the oil is hot and smoking. Place carrots and onions in the pan and sauté until vegetables become translucent, stirring often. Season with salt and pepper, to taste. Add red and yellow peppers, leeks and garlic to pan and stir to combine ingredients. Pour stir fry sauce into pan, and deglaze while vegetables continue to cook until they are softened. Add cilantro and season with salt and pepper, to taste. Drain remaining sauce from pan. Place in the refrigerator to cool for at least 30 minutes. Thaw phyllo dough according to directions provided on package. Place a clean, dry kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Layer another sheet on top, butter, and continue the process until all 4 sheets are stacked. Squeeze the remaining juice from the vegetables and place them along the longest side of buttered phyllo dough about 1 1/2 inches from edges. Starting from the long side with filling, roll up jelly-roll style, using the towel to help shape the dough. While rolling dough, make sure to keep it rolled tightly. Using a large spatula, place strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top of the strudel with remaining melted butter. Bake at 400 degrees for 15-20 minutes or until golden brown.
For stir fry sauce: Heat olive oil in a large, heavy-bottomed skillet until the oil is hot and smoking. Place carrots and onions in the pan and sauté until vegetables become translucent, stirring often. Season with salt and pepper, to taste. Add red and yellow peppers, leeks, and garlic to pan and stir to combine ingredients. Pour stir fry sauce into pan, and deglaze while vegetables continue to cook until they are softened. Add cilantro and season with salt and pepper, to taste. Drain remaining sauce from pan. Place in the refrigerator to cool for at least 30 minutes. Thaw phyllo dough according to directions provided on package. Place a clean, dry kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Layer another sheet on top, butter, and continue the process until all 4 sheets are stacked. Squeeze the remaining juice from the vegetables and place them along the longest side of buttered phyllo dough about 1 1/2 inches from edges. Starting from the long side with filling, roll up jelly-roll style, using the towel to help shape the dough. While rolling dough, make sure to keep it rolled tightly. Using a large spatula, place strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top of the strudel with remaining melted butter. Bake at 400 degrees for 15-20 minutes or until golden brown.
For tempura batter: Whisk all ingredients in a medium mixing bowl. Set aside to rest.
For miso sauce: Mix miso paste, mustard, ginger, soy sauce, sweet soy sauce, vinegar, and Siracha in a large stainless steel bowl with a whisk. Add the olive and sesame oils to the bowl, using a stick blender, and blend until mixture is emulsified.
For tuna: Season all sides of the tuna with salt and pepper. Place the nori, shiny side down on clean work surface. Wrap the tuna in the nori sheet, being careful to cover the entire tuna. Trim any excess nori. Set aside. Heat vegetable oil in a fryer or large heavy-bottomed pan to 350 degrees. Dip the nori wrapped tuna in the tempura batter and fry the tuna for 45 seconds to 1 minute. This tuna is best when cooked rare to medium rare, so the length of time to cook will depend on the thickness of the tuna. Set aside to drain and rest.
For garnish: Steam the baby bok choy in a pot of boiling water. Season with salt. Peel the skin off the lotus root and slice the root thinly with a sharp knife or a mandoline. Fry the slices in the same hot oil the tuna was cooked in for approximately one minute, or until golden brown. Remove and drain.
To serve: Cut the vegetable strudel into desired service size and slice one end on the bias, to expose the vegetables. Stand the strudel, bias side up, in the center of the plate. Drape the steamed baby bok choy over the strudel. Slice the tuna into 1/4 inch slices, and fan out the pieces around the strudel. Pour the miso sauce around the edge of the plate. Place the lotus chips on top of the tuna and serve immediately.
Cook's Notes: You can find sambal oelek and Siracha in the ethnic aisle of the grocery store. Remaining stir fry sauce and miso sauce can be covered and stored in the refrigerator. Do not open phyllo dough until all other ingredients are assembled and you are ready to work. It is important that you drain and squeeze out the juice in the vegetables. Otherwise, your strudel will not be as crispy as desired. Miso paste, also called soy bean paste, can be found in your local Asian market in the refrigerated section. If you cannot find sweet soy sauce, you can create your own. Mix 3 parts soy sauce with one part sugar until sugar is dissolved. Chef Jens Dahlmann Jens says the dish "has a beautiful flavor in the vegetables, crispy lotus root chips, baby bok choy and sushi-grade tuna quickly fried to medium rare."
Le Cellier, Canada, Epcot
Serves 4
1 1/4 cups shallots (sliced)
2 1/4 cups Spanish onions (sliced)
2 1/4 cups red onions (sliced)
2 teaspoons garlic (Chopped)
½ tablespoon olive oil
4 or 5 fresh thyme sprigs (stems removed)
½ cup tres pistoles beer (a good quality dark beer like Guinness will substitute)
½ tablespoon brown sugar
2 1/2 cups beef stock (good quality canned beef stock will do)
Heat olive oil over medium heat and add garlic. Cook slowly and stirring until caramelized (about 30 minutes). Add ¼ cup of the beer and brown sugar. Stir to combine. Add stock and fresh thyme. Cook for 20 minutes simmering over low heat. Add remaining beer and season to taste with salt and pepper.
Pistachio Crème Brulée
Tony’s Town Square, Magic Kingdom
8 ounces Sugar
8 ounces Egg Yolks
½ ounce Pistachio Paste
42 ounces Heavy Cream
Scald heavy cream and sugar together but do not bring to a boil. Temper the cream into the egg yolks and add the pistachio paste. Preheat oven to 325 and place the mix into an oven safe baking dish. Place the baking dish on top of a flat sheet tray add pour water onto the sheet tray and bake for 20 minutes or until set. Remove the baking dish and place in refrigerator to chill. When ready to serve sprinkle sugar in the raw on top of the brulee just and shake off the excess. With a brulee torch cook the sugar.
Nori Wrapped Ahi Tuna with Stir Fry Vegetable Strudel
California Grill, Contemporary Hotel (signature dish)
Makes 2 entrées or 4 appetizers
Ingredients for Stir Fry Sauce
2 teaspoons Vietnamese fish sauce
½ cup rice vinegar
½ cup sweet soy sauce
1 cup soy sauce
3 tablespoons sesame oil
¼ cup olive oil
1 tablespoon chopped garlic
1 inch piece (about 1 tablespoon) fresh ginger, peeled and finely diced
1 tablespoon sambal oelek (chili paste)
2 tablespoons sugar
2 teaspoons salt
Ingredients for Strudel Filling
2 tablespoons olive oil
1 cup carrot cut into julienne strips
1 cup red onion cut into julienne strips
salt and freshly ground black pepper, to taste
1 cup red pepper cut into julienne strips
1 cup yellow pepper cut into julienne strips
½ cup leek cut into julienne strips
1 tablespoon garlic, chopped
1 tablespoon cilantro, roughly chopped
1 cup stir fry sauce (see recipe)
4 sheets phyllo dough
½ cup (1 stick) unsalted butter, melted
Ingredients for Tempura Batter
1 large egg yolk
1 cup all-purpose flour
1 cup ice water
¼ cup cornstarch
1 teaspoon salt
freshly ground black pepper, to taste
Ingredients for Miso Sauce
2 tablespoons brown miso paste
1 tablespoon Dijon-style mustard
1 inch piece (about 1 tablespoon) fresh ginger, peeled and finely chopped
¼ cup soy sauce
¼ cup sweet soy sauce
¼ cup rice vinegar
1 teaspoon Siracha, Thai chili sauce (also spelled Sriracha)
1 cup olive oil
1 tablespoon sesame oil
Ingredients for Tuna
6 ounces Ahi tuna, sushi grade
salt and freshly ground black pepper, to taste
1 sheet nori (Japanese seaweed)
2 cups vegetable oil
½ cup tempura batter (see recipe)
Ingredients for Garnish
1 head baby bok choy
1 tablespoon salt
3 slices lotus root (lily root), thinly sliced
For stir fry sauce: Combine all ingredients in a medium mixing bowl using a whisk. Set aside while preparing the strudel filling.
For strudel filling: Prepare stir fry sauce. Heat olive oil in a large, heavy-bottomed skillet until the oil is hot and smoking. Place carrots and onions in the pan and sauté until vegetables become translucent, stirring often. Season with salt and pepper, to taste. Add red and yellow peppers, leeks and garlic to pan and stir to combine ingredients. Pour stir fry sauce into pan, and deglaze while vegetables continue to cook until they are softened. Add cilantro and season with salt and pepper, to taste. Drain remaining sauce from pan. Place in the refrigerator to cool for at least 30 minutes. Thaw phyllo dough according to directions provided on package. Place a clean, dry kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Layer another sheet on top, butter, and continue the process until all 4 sheets are stacked. Squeeze the remaining juice from the vegetables and place them along the longest side of buttered phyllo dough about 1 1/2 inches from edges. Starting from the long side with filling, roll up jelly-roll style, using the towel to help shape the dough. While rolling dough, make sure to keep it rolled tightly. Using a large spatula, place strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top of the strudel with remaining melted butter. Bake at 400 degrees for 15-20 minutes or until golden brown.
For stir fry sauce: Heat olive oil in a large, heavy-bottomed skillet until the oil is hot and smoking. Place carrots and onions in the pan and sauté until vegetables become translucent, stirring often. Season with salt and pepper, to taste. Add red and yellow peppers, leeks, and garlic to pan and stir to combine ingredients. Pour stir fry sauce into pan, and deglaze while vegetables continue to cook until they are softened. Add cilantro and season with salt and pepper, to taste. Drain remaining sauce from pan. Place in the refrigerator to cool for at least 30 minutes. Thaw phyllo dough according to directions provided on package. Place a clean, dry kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Layer another sheet on top, butter, and continue the process until all 4 sheets are stacked. Squeeze the remaining juice from the vegetables and place them along the longest side of buttered phyllo dough about 1 1/2 inches from edges. Starting from the long side with filling, roll up jelly-roll style, using the towel to help shape the dough. While rolling dough, make sure to keep it rolled tightly. Using a large spatula, place strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top of the strudel with remaining melted butter. Bake at 400 degrees for 15-20 minutes or until golden brown.
For tempura batter: Whisk all ingredients in a medium mixing bowl. Set aside to rest.
For miso sauce: Mix miso paste, mustard, ginger, soy sauce, sweet soy sauce, vinegar, and Siracha in a large stainless steel bowl with a whisk. Add the olive and sesame oils to the bowl, using a stick blender, and blend until mixture is emulsified.
For tuna: Season all sides of the tuna with salt and pepper. Place the nori, shiny side down on clean work surface. Wrap the tuna in the nori sheet, being careful to cover the entire tuna. Trim any excess nori. Set aside. Heat vegetable oil in a fryer or large heavy-bottomed pan to 350 degrees. Dip the nori wrapped tuna in the tempura batter and fry the tuna for 45 seconds to 1 minute. This tuna is best when cooked rare to medium rare, so the length of time to cook will depend on the thickness of the tuna. Set aside to drain and rest.
For garnish: Steam the baby bok choy in a pot of boiling water. Season with salt. Peel the skin off the lotus root and slice the root thinly with a sharp knife or a mandoline. Fry the slices in the same hot oil the tuna was cooked in for approximately one minute, or until golden brown. Remove and drain.
To serve: Cut the vegetable strudel into desired service size and slice one end on the bias, to expose the vegetables. Stand the strudel, bias side up, in the center of the plate. Drape the steamed baby bok choy over the strudel. Slice the tuna into 1/4 inch slices, and fan out the pieces around the strudel. Pour the miso sauce around the edge of the plate. Place the lotus chips on top of the tuna and serve immediately.
Cook's Notes: You can find sambal oelek and Siracha in the ethnic aisle of the grocery store. Remaining stir fry sauce and miso sauce can be covered and stored in the refrigerator. Do not open phyllo dough until all other ingredients are assembled and you are ready to work. It is important that you drain and squeeze out the juice in the vegetables. Otherwise, your strudel will not be as crispy as desired. Miso paste, also called soy bean paste, can be found in your local Asian market in the refrigerated section. If you cannot find sweet soy sauce, you can create your own. Mix 3 parts soy sauce with one part sugar until sugar is dissolved. Chef Jens Dahlmann Jens says the dish "has a beautiful flavor in the vegetables, crispy lotus root chips, baby bok choy and sushi-grade tuna quickly fried to medium rare."
greeneeyes
Mouseketeer
- Joined
- Feb 16, 2008
- Messages
- 469
Thanks so much for the recipe! My DH loved this when we were there and I'm going to make it for him this weekend.
EDIT: was just printing out the recipe and I see a problem...
You should be caramelizing the onions for 30 minutes (no mention of that) and then add the garlic or it will burn and be bitter. Or maybe add the garlic in after the onions have cooked for awhile.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
- Messages
- 1,184
Thanks for that tip greeneyes 
One often has to adjust the recipes coming from the Disney kitchens for them to turn out properly - a case in point being the burnt roux I ended up with for the Coral Reef Lobster Bisque.
Pamela Braden, the editor of the Disney cookbooks gave an interview where she was asked how she picks the recipes that are published. For Delicious Disney she apparently had over 250 new recipes from the various Disney chefs but said, that some of them were absolutely terrible when they tested them in the kitchen. And these were dishes that were obviously just fine when served in the restaurant.
One often has to adjust the recipes coming from the Disney kitchens for them to turn out properly - a case in point being the burnt roux I ended up with for the Coral Reef Lobster Bisque. Pamela Braden, the editor of the Disney cookbooks gave an interview where she was asked how she picks the recipes that are published. For Delicious Disney she apparently had over 250 new recipes from the various Disney chefs but said, that some of them were absolutely terrible when they tested them in the kitchen. And these were dishes that were obviously just fine when served in the restaurant.
greeneeyes
Mouseketeer
- Joined
- Feb 16, 2008
- Messages
- 469
Just wanted to say that I made the Three Onion Soup from Le Cellier today and it tasted great! Used Guinness and added the garlic after about 10 minutes of cooking the onions.
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
- Messages
- 7,720
Here are a few older recipes from the Magic Kingdom that I haven't seen posted here.
Ancho Chili Rubbed Salmon
Crystal Palace
Yield: 10 servings.
3 ancho chilies
1 cup boiling water
3 tablespoons canola oil
2 tablespoons brown sugar
Coarse salt and freshly ground black pepper to taste
1 whole side salmon fillet
2 cups tightly packed basil leaves
3 teaspoons chopped garlic
1 cup olive oil
1 teaspoon coarse salt and 1/2 teaspoon freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese (optional)
Salad of fresh greens, tomatoes, black beans
1. Rehydrate ancho chilies in boiling water. When plump, slit chilies and scrape out seeds. In a food processor, combine chilies, canola oil, brown sugar, salt and freshly ground pepper. Process until ingredients form a paste. Spread chili paste over whole salmon fillet and massage into fish. Let salmon marinate, covered, in the refrigerator overnight.
2. Bake fish on an ungreased pan in a 375 F oven for 15 to 18 minutes, or until firm to the touch.
3. For the sauce, combine basil leaves, garlic, olive oil, coarse salt, pepper and Parmesan in the work bowl of a food processor. Puree until smooth.
4. To serve, mound salad greens in the center of a serving plate. Top with salmon and generously drizzle with basil sauce.
<Source: Orlando Sentinel>
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Apple Charlotte
MAIN STREET NORTH BAKERY
Yield: 24 servings
1 sheet shortbread dough (recipe below)
2/3 cup walnuts
8 lbs apples (approx 17 medium
cored, peeled and sliced
3/4 cup dried breadcrumbs
1 tbs. Salt - optional
2 cups plus 4 tbs. granulated sugar
1 tbs. cinnamon
1 cup raisins
1 tsp. nutmeg
5 tbs. cornstarch
Divide shortbread dough in half. Press half of the dough into bottom of a 13 x 9 baking pan. Bake in moderate oven 350° for approximately 10-15 minutes until golden brown. Toss apples with dry mixture in a separate bowl. Add to cooled crust, top with remaining crust. Cut slits for air escape, brush with an egg white wash and bake for approximately 60 minutes at 350°.
Shortbread dough
1 cup plain flour
1 cup butter (softened)
1 cup sugar
Mix together in a medium mixing bowl and roll to desired shape.
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Apple Pancake
Disney Cookbook
3 Tbl butter
3 eggs
2/3 cup of milk
3/4 cup flour
1/2 tsp vanilla extract
1 cup of cooked apples
3 Tbl brown sugar
1 Tbl cinnamon
Chopped pecans (optional)
Pre-heat oven to 450. Melt butter in a 9 inch pie pan, or cast iron fry pan (cast iron is best) in the oven (make sure it doesn't burn). Meanwhile, whisk the eggs & milk, then sift in the flour, whisking it until well combined. Mix in the vanilla extract.
Remove the pie pan from the oven and pour in mixture. Add apples. Mix the brown sugar & cinnamon and sprinkle over pancake. Cook on a low shelf for 20 minutes or until puffed & golden brown. Serve hot with Maple syrup.
<Source: MouseTyme.com>
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ASSORTED FRESH VEGETABLES
Liberty Tree Tavern
3 Medium-size zucchini (about 1/2 pound)
3 Medium-size summer squash (about 1/2 pound)
1 Medium-size carrot
1 Small onion
1/2 teaspoon garlic, minced
Salt
Pepper
2 tablespoons margarine or butter
Wash and trim zucchini and summer squash, removing ends. Cut in 1/4 inch thick, round slices. Peel onion and cut in half, then in 1/4 inch strips. Peel and trim carrot. Slice in 1/4 inch round pieces. In a heavy skillet or frying pan, add margarine. Add carrots and onions and sauté on medium heat for 4 or 5 minutes. Add summer squash, zucchini, garlic, salt and pepper to taste and continue to cook until vegetables are soft but not mushy. Season again if necessary.
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Au Gratin Potatoes
Cinderellas Royal Table breakfast
Serves 6.
¼ tsp garlic salt
¼ tsp white pepper
½ tsp salt (optional)
3 c milk
1 c shredded mild cheddar cheese
4 c diced & cooked potatoes
½ c flour
½ c fresh & cooked bacon bits
½ c diced onions
¼ c melted butter
Preheat oven to 350 degrees F. Dice & cook the potatoes. Dice onions. Gather remaining ingredients. Melt butter. Add onion & sauté. Add bacon & cook for 2 minutes. Add flour & stir to make a paste. Cook for 5 minutes.
Add 3 cups milk. Stir until lumps are gone. Cook mixture 10 minutes & continue stirring. Add potatoes, cheese & seasonings. Mix until cheese is melted.
Bake at 350 for 10 minutes.
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CAPE COD PASTA WITH SCALLOPS
Liberty Tree Tavern, Magic Kingdom
5 ounces sea scallops
1/8 teaspoon Cajun seasoning
1 tablespoon butter
1/4 cup red bell pepper, cut in 1/4 inch pieces
1/4 cup zucchini, cut in 1/4 inch pieces
1/4 cup mushrooms, cut in 1/4 inch pieces
1/8 cup plum tomatoes, peeled, seeded, diced
1 tablespoon scallions, chopped
1 clove garlic, chopped
1/8 teaspoon white pepper
Pinch salt
1 teaspoon Worcestershire sauce
2 tablespoons Parmesan cheese
6 ounces spinach linguine, cooked, cooled
In a heavy skillet, melt butter. Wash scallops and pat dry on paper towels. Sprinkle with Cajun seasoning and quickly sauté in butter until firm to touch (about 4 minutes). Add vegetables and sauté another 5 minutes. Season with salt, white pepper, Worcestershire sauce, and Parmesan cheese and toss lightly. Stir in cooked spinach linguine and heat only long enough to warm entire mixture. Serve on a warmed dinner plate with additional Parmesan cheese, if desired.
Note: Vegetables will remain crispy and can be sautéed separately ahead of time if a softer vegetable is desired.
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Cinderella's Cheese French Toast - version 1
Cinderella's Royal Table
3 each eggs
2 cups milk
1 tablespoon vanilla extract
3 tablespoons baking powder
6 tablespoons sugar
2 cups all-purpose flour
1 quart frying oil
6 each cheese Danish, cut into quarters
Mix eggs, milk and vanilla together and set aside. Sift baking powder, sugar and flour together and add to egg mixture. Allow to stand for 10 minutes.
Bring Shortening to 375°. Dip cheese Danish in egg batter and place dipped bread in fryer until golden brown on one side and turn over to brown the other side. Roll in cinnamon/sugar and serve.
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Cheese French Toast - version 2
Cinderella's Royal Table
Yield: 8 Servings
2 each eggs
2 cups milk
1 Tbsp. vanilla
Mix ingredients and set aside.
4 Tbsp. baking powder
4 Tbsp. granulated sugar
1 1/2 cups all purpose flour
Sift ingredients together and add to egg mixture. Allow to stand for 10
minutes.
1 quart frying shortening
6 each cheese danish cut in quarters
Cinnamon/sugar
Dip cut cheese danish into the egg batter. Bring shortening to 375 degrees and place dipped bread in fryer until golden brown on one side and turn over to brown other side. Roll in cinnamon/sugar and serve immediately.
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Chicken Caesar Pasta
Crystal Palace
1 lb penne pasta
1 Tbs. butter
1 1/2 lb skinless, boneless chicken breasts, cut in 1 in. chunks
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 small head romaine lettuce, cut crosswise in strips, washed and dried (6 cups)
3/4 cup good quality bottled Caesar dressing
1/2 cup grated Parmesan cheese
1/4 cup red wine vinegar
1 large tomato, chopped
Garnish: Parmesan cheese curls, shaved off a chunk with a vegetable peeler
1. Cook pasta according to package directions. Drain in a colander.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook, stirring occasionally, 5 minutes, or until chicken is cooked through. Remove skillet from heat.
3. Return pasta to pasta cooking pot. Add chicken, half the lettuce, the dressing, cheese and vinegar. Toss to mix and coat. Place in a large serving bowl; sprinkle with remaining lettuce and the tomato. Garnish with Parmesan curls.
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Chicken Tortellini Soup
Tony's Town Square Restaurant
1 cup of chicken breast meat, diced
1 tablespoon parsley, chopped
1 tablespoon butter or margarine
1/8 teaspoon thyme, ground
2/3 cup carrots, diced
1/4 teaspoon garlic powder
1 cup celery, diced
Salt to taste
1 cup onion, diced
White pepper to taste
5 chicken bouillon cubes
1/2 pound tortellini, cooked
5½ cups of water according to package directions
In a 3-quart saucepan, melt butter or margarine. Add carrots and sauté 2 to 3
minutes. Add diced chicken meat and cook another 5 minutes until chicken is
done. Add celery and onions and continue to cook another 4 to 5 minutes.
Dissolve the chicken bouillon cubes in water and add to soup with all remaining ingredients except tortellini. Simmer soup until all vegetable are tender. Add
salt and pepper to taste. Add cooked tortellini and serve.
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Country Wedding Soup
Liberty Square
Yield: (10) 6 ounce servings
6 cups chicken broth
½ cup carrots, cut in ½ inch dice
½ cup celery, cut in ½ inch dice
½ cup onion, cut in ½ inch dice
½ cup tomatoes, fresh, seeded and diced
1 clove garlic, chopped
2 cups red leaf lettuce, roughly chopped
½ cup smoked ham, cut in ½ inch dice
¼ cup scallions, chopped
1½ cups white rice, cooked
salt
pepper
16 turkey meatball (recipe below)
In a 4 quart soup pot, add chicken broth, carrots, celery, onion, tomatoes, and garlic. Bring to a boil and simmer 20 minutes until vegetables are tender but not mushy. Add lettuce, ham, scallions, and rice. Season with salt and pepper to taste. Add turkey meatballs. Serve immediate
Turkey Meatballs
½ pound turkey meat, ground
2 tablespoons onion, finely diced
1/8 teaspoon garlic powder
¼ cup bread crumbs, unseasoned
1/8 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350 degrees.
Combine all ingredients in s small bowl and mix well. Form into ½ inch meatballs and place on a greased baking sheet. Bake for 10 to 12 minutes until firm and fully cooked. Remove from oven and add to soup.
Index is complete through this post.
Ancho Chili Rubbed Salmon
Crystal Palace
Yield: 10 servings.
3 ancho chilies
1 cup boiling water
3 tablespoons canola oil
2 tablespoons brown sugar
Coarse salt and freshly ground black pepper to taste
1 whole side salmon fillet
2 cups tightly packed basil leaves
3 teaspoons chopped garlic
1 cup olive oil
1 teaspoon coarse salt and 1/2 teaspoon freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese (optional)
Salad of fresh greens, tomatoes, black beans
1. Rehydrate ancho chilies in boiling water. When plump, slit chilies and scrape out seeds. In a food processor, combine chilies, canola oil, brown sugar, salt and freshly ground pepper. Process until ingredients form a paste. Spread chili paste over whole salmon fillet and massage into fish. Let salmon marinate, covered, in the refrigerator overnight.
2. Bake fish on an ungreased pan in a 375 F oven for 15 to 18 minutes, or until firm to the touch.
3. For the sauce, combine basil leaves, garlic, olive oil, coarse salt, pepper and Parmesan in the work bowl of a food processor. Puree until smooth.
4. To serve, mound salad greens in the center of a serving plate. Top with salmon and generously drizzle with basil sauce.
<Source: Orlando Sentinel>
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Apple Charlotte
MAIN STREET NORTH BAKERY
Yield: 24 servings
1 sheet shortbread dough (recipe below)
2/3 cup walnuts
8 lbs apples (approx 17 medium
cored, peeled and sliced
3/4 cup dried breadcrumbs
1 tbs. Salt - optional
2 cups plus 4 tbs. granulated sugar
1 tbs. cinnamon
1 cup raisins
1 tsp. nutmeg
5 tbs. cornstarch
Divide shortbread dough in half. Press half of the dough into bottom of a 13 x 9 baking pan. Bake in moderate oven 350° for approximately 10-15 minutes until golden brown. Toss apples with dry mixture in a separate bowl. Add to cooled crust, top with remaining crust. Cut slits for air escape, brush with an egg white wash and bake for approximately 60 minutes at 350°.
Shortbread dough
1 cup plain flour
1 cup butter (softened)
1 cup sugar
Mix together in a medium mixing bowl and roll to desired shape.
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Apple Pancake
Disney Cookbook
3 Tbl butter
3 eggs
2/3 cup of milk
3/4 cup flour
1/2 tsp vanilla extract
1 cup of cooked apples
3 Tbl brown sugar
1 Tbl cinnamon
Chopped pecans (optional)
Pre-heat oven to 450. Melt butter in a 9 inch pie pan, or cast iron fry pan (cast iron is best) in the oven (make sure it doesn't burn). Meanwhile, whisk the eggs & milk, then sift in the flour, whisking it until well combined. Mix in the vanilla extract.
Remove the pie pan from the oven and pour in mixture. Add apples. Mix the brown sugar & cinnamon and sprinkle over pancake. Cook on a low shelf for 20 minutes or until puffed & golden brown. Serve hot with Maple syrup.
<Source: MouseTyme.com>
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ASSORTED FRESH VEGETABLES
Liberty Tree Tavern
3 Medium-size zucchini (about 1/2 pound)
3 Medium-size summer squash (about 1/2 pound)
1 Medium-size carrot
1 Small onion
1/2 teaspoon garlic, minced
Salt
Pepper
2 tablespoons margarine or butter
Wash and trim zucchini and summer squash, removing ends. Cut in 1/4 inch thick, round slices. Peel onion and cut in half, then in 1/4 inch strips. Peel and trim carrot. Slice in 1/4 inch round pieces. In a heavy skillet or frying pan, add margarine. Add carrots and onions and sauté on medium heat for 4 or 5 minutes. Add summer squash, zucchini, garlic, salt and pepper to taste and continue to cook until vegetables are soft but not mushy. Season again if necessary.
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Au Gratin Potatoes
Cinderellas Royal Table breakfast
Serves 6.
¼ tsp garlic salt
¼ tsp white pepper
½ tsp salt (optional)
3 c milk
1 c shredded mild cheddar cheese
4 c diced & cooked potatoes
½ c flour
½ c fresh & cooked bacon bits
½ c diced onions
¼ c melted butter
Preheat oven to 350 degrees F. Dice & cook the potatoes. Dice onions. Gather remaining ingredients. Melt butter. Add onion & sauté. Add bacon & cook for 2 minutes. Add flour & stir to make a paste. Cook for 5 minutes.
Add 3 cups milk. Stir until lumps are gone. Cook mixture 10 minutes & continue stirring. Add potatoes, cheese & seasonings. Mix until cheese is melted.
Bake at 350 for 10 minutes.
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CAPE COD PASTA WITH SCALLOPS
Liberty Tree Tavern, Magic Kingdom
5 ounces sea scallops
1/8 teaspoon Cajun seasoning
1 tablespoon butter
1/4 cup red bell pepper, cut in 1/4 inch pieces
1/4 cup zucchini, cut in 1/4 inch pieces
1/4 cup mushrooms, cut in 1/4 inch pieces
1/8 cup plum tomatoes, peeled, seeded, diced
1 tablespoon scallions, chopped
1 clove garlic, chopped
1/8 teaspoon white pepper
Pinch salt
1 teaspoon Worcestershire sauce
2 tablespoons Parmesan cheese
6 ounces spinach linguine, cooked, cooled
In a heavy skillet, melt butter. Wash scallops and pat dry on paper towels. Sprinkle with Cajun seasoning and quickly sauté in butter until firm to touch (about 4 minutes). Add vegetables and sauté another 5 minutes. Season with salt, white pepper, Worcestershire sauce, and Parmesan cheese and toss lightly. Stir in cooked spinach linguine and heat only long enough to warm entire mixture. Serve on a warmed dinner plate with additional Parmesan cheese, if desired.
Note: Vegetables will remain crispy and can be sautéed separately ahead of time if a softer vegetable is desired.
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Cinderella's Cheese French Toast - version 1
Cinderella's Royal Table
3 each eggs
2 cups milk
1 tablespoon vanilla extract
3 tablespoons baking powder
6 tablespoons sugar
2 cups all-purpose flour
1 quart frying oil
6 each cheese Danish, cut into quarters
Mix eggs, milk and vanilla together and set aside. Sift baking powder, sugar and flour together and add to egg mixture. Allow to stand for 10 minutes.
Bring Shortening to 375°. Dip cheese Danish in egg batter and place dipped bread in fryer until golden brown on one side and turn over to brown the other side. Roll in cinnamon/sugar and serve.
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Cheese French Toast - version 2
Cinderella's Royal Table
Yield: 8 Servings
2 each eggs
2 cups milk
1 Tbsp. vanilla
Mix ingredients and set aside.
4 Tbsp. baking powder
4 Tbsp. granulated sugar
1 1/2 cups all purpose flour
Sift ingredients together and add to egg mixture. Allow to stand for 10
minutes.
1 quart frying shortening
6 each cheese danish cut in quarters
Cinnamon/sugar
Dip cut cheese danish into the egg batter. Bring shortening to 375 degrees and place dipped bread in fryer until golden brown on one side and turn over to brown other side. Roll in cinnamon/sugar and serve immediately.
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Chicken Caesar Pasta
Crystal Palace
1 lb penne pasta
1 Tbs. butter
1 1/2 lb skinless, boneless chicken breasts, cut in 1 in. chunks
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 small head romaine lettuce, cut crosswise in strips, washed and dried (6 cups)
3/4 cup good quality bottled Caesar dressing
1/2 cup grated Parmesan cheese
1/4 cup red wine vinegar
1 large tomato, chopped
Garnish: Parmesan cheese curls, shaved off a chunk with a vegetable peeler
1. Cook pasta according to package directions. Drain in a colander.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook, stirring occasionally, 5 minutes, or until chicken is cooked through. Remove skillet from heat.
3. Return pasta to pasta cooking pot. Add chicken, half the lettuce, the dressing, cheese and vinegar. Toss to mix and coat. Place in a large serving bowl; sprinkle with remaining lettuce and the tomato. Garnish with Parmesan curls.
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Chicken Tortellini Soup
Tony's Town Square Restaurant
1 cup of chicken breast meat, diced
1 tablespoon parsley, chopped
1 tablespoon butter or margarine
1/8 teaspoon thyme, ground
2/3 cup carrots, diced
1/4 teaspoon garlic powder
1 cup celery, diced
Salt to taste
1 cup onion, diced
White pepper to taste
5 chicken bouillon cubes
1/2 pound tortellini, cooked
5½ cups of water according to package directions
In a 3-quart saucepan, melt butter or margarine. Add carrots and sauté 2 to 3
minutes. Add diced chicken meat and cook another 5 minutes until chicken is
done. Add celery and onions and continue to cook another 4 to 5 minutes.
Dissolve the chicken bouillon cubes in water and add to soup with all remaining ingredients except tortellini. Simmer soup until all vegetable are tender. Add
salt and pepper to taste. Add cooked tortellini and serve.
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Country Wedding Soup
Liberty Square
Yield: (10) 6 ounce servings
6 cups chicken broth
½ cup carrots, cut in ½ inch dice
½ cup celery, cut in ½ inch dice
½ cup onion, cut in ½ inch dice
½ cup tomatoes, fresh, seeded and diced
1 clove garlic, chopped
2 cups red leaf lettuce, roughly chopped
½ cup smoked ham, cut in ½ inch dice
¼ cup scallions, chopped
1½ cups white rice, cooked
salt
pepper
16 turkey meatball (recipe below)
In a 4 quart soup pot, add chicken broth, carrots, celery, onion, tomatoes, and garlic. Bring to a boil and simmer 20 minutes until vegetables are tender but not mushy. Add lettuce, ham, scallions, and rice. Season with salt and pepper to taste. Add turkey meatballs. Serve immediate
Turkey Meatballs
½ pound turkey meat, ground
2 tablespoons onion, finely diced
1/8 teaspoon garlic powder
¼ cup bread crumbs, unseasoned
1/8 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350 degrees.
Combine all ingredients in s small bowl and mix well. Form into ½ inch meatballs and place on a greased baking sheet. Bake for 10 to 12 minutes until firm and fully cooked. Remove from oven and add to soup.
Index is complete through this post.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
- Messages
- 1,184
Couldn't get it quickly because currently it is hard to get any answer when requesting a recipe.
Mealie Pap
Tusker House, Animal Kingdom
10 oz 1/4 inch Diced onions
4 oz (1 stick) Butter
3 cups Yellow Corn Meal
4 cups Milk
8 oz Parmesan Cheese
2 cups (1 small can) Cream Corn
2 oz Shredded Cheddar Cheese Mix
2 teaspoons Salt and White Pepper Mix
Sauté Onions in 4 oz Butter Blend. Add milk and Cream Corn and bring to a light boil. Add the Corn Meal and continue to cook on a medium heat for approximately 20 minutes. Stirring continuously with a Whisk. Add the Salt and Pepper and the Parmesan Cheese. Top with Shredded Cheese mix.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
- Messages
- 1,184
Here is a picture of the packaged Mango Pie from counter service at Yak n Yeti in the Disney picture thread. Kenny's makes the pie and can go to their website. If I remember, you can purchase the pie online - though you may have to buy in bulk. Anyway, the dessert is not made on the property and Yak n Yeti is a Landry restaurant, so you can't get the recipes from Disney.
Is the Bok Choy recipe you want, the greens served in a watery broth at Pod Seven where the Peanut Rice and FuFu is?
Thanks for the pie info. I would rather make one myself so I'll search the internet for a mango pie recipe. I'm sure there are lots of mango pies.
Yes, that's the Bok Choy I'm referring too. I don't mind emailing Disney, just thought I would ask here first.
Thanks,
Ginger
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
- Messages
- 7,720
I've added this to our request list, but please let us know if you write to WDW & get a response.
For future reference, the index in the initial post is no longer being updated. An up-to-date index can be found stuck to the top of this forum at: http://www.disboards.com/showthread.php?t=1777635
(the greens served in a watery broth at Pod Seven with the Peanut Rice and FuFu)GingerC said:
I've added this to the request list as well.
April's recipe from the Swan & Dolphin Recipe Club:
Carolina Poulet Rouge
1 Whole Poulet Rouge (substitute 3 Lbs. regular chicken)
3 Eggs (beaten)
2 Cups Flour
1 Cup Dried Brown Eye Beans (substitute navy or great northern beans)
6 Cups Chicken Broth
1 Bunch Swiss Chard
2 Oz. Smoked Bacon
1 Yellow Onion (small diced)
1 Roma Tomato
2 Tbsp. Lemon Juice
Salt (to taste)
Pepper (to taste)
Cover the beans with water by 3" and let soak overnight. Render the bacon on low heat for 10 minutes or until it starts to crisp a little and fat starts coming out. Add the onion and cook until translucent. Remove the legs from the chicken and add to the pan. Drain the water off the beans and add to the pan. Cover with the chicken broth, bring to a boil, then turn down to a simmer. Do not add salt, it will prevent the beans from becoming soft. Once the beans are cooked through, you may season with salt and pepper. Remove the chicken legs from the pot and discard. Add chopped swiss chard and diced roma tomatoes to the pot. Cook for another 5 minutes, add butter and 1 tbsp. of lemon juice.
Remove the breasts from the chicken, season with salt and pepper and roast at 350°F for 20 minutes. Let them rest for 5 minutes, then cut into 3 pieces.
Cut the thighs into 1"x1" pieces. Dust the thighs with flour, dip in beaten eggs then in flour again. Fry in 350°F vegetable oil for 3-4 minutes. Remove the thighs from the oil and drain on a paper towel. Season with salt and pepper.
Place the pieces of chicken breast in a bowl, spoon the bean mixture around chicken with some of the liquid. Place a few pieces of the fried chicken in the bowl. Serve immediately.
Serves: 4
**Poulet Rouge is a heritage chicken from Piedmont, North Carolina. The eggs are imported from France and the birds are raised on several small family farms, preventing overcrowding and preserving a true free-range environment. They are hormone/antibiotic free and grain fed with no animal by-products.
Index updated through this post
mymainmouse
DIS Veteran
- Joined
- Jun 6, 2007
- Messages
- 560
I just realized that this was an answer to my question.
Thanks so much for the answer. I will have to try this soon. My DD will be so happy! Thanks again and sorry for not paying better attention to my own questions.
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