This might be a bit too much work, but is there any possiblilty of having a Special diet directory included? Ie which of the recipes are GF, milk free etc?
I understand if it's too much work, just thought I'd ask....
That would be a great idea as I know this question gets asked fairly often. It will require actually going back through all 183 pages & reviewing the recipes, which would take far longer than just listing the recipes did. Maybe if we used a team approach where different people would volunteer to go through a bunch of pages & send me the info? Otherwise I can’t see this getting completed any time soon.
Here are a few
Disneyland recipes from Magical Kingdoms.
Bananas Foster Shortcake
Blue Bayou, DL
Yield: 4 servings
Biscuits
2 oz Brie cheese, diced
2½ cups Bisquick
1/3 cups sugar
¾ cups water
Sauce
1 Tbsp butter
4 large bananas, cut into ½” slices
1 Tbsp sugar
1 cup + 3 Tbsp brown sugar
2 cups heavy cream
2 Tbsp dark rum
2 Tbsp banana liqueur
Garnish
Whipped cream
Fresh mint sprigs
Preheat oven to 400°F. To make the biscuits, add together the diced cheese, Bisquick and sugar, mix well. Add the water and mix thoroughly to make a wet batter. Drop the batter in 4 mounds onto a greased cookie sheet and bake on the top rack for 20 minutes or until cooked through (when toothpick inserted in middle comes out clean). Remove from oven and cool on wire rack. To make the sauce, melt the butter in a saucepan and saute the bananas for about 3 minutes. Add the sugars and stir until melted. Add the cream and, stirring constantly, cook over high heat until it reaches a boil. Reduce the heat to low and cook for 10 minutes. Add the rum and banana liqueur. To serve, cut the cooled biscuits from the top two thirds of the way down, open it up and pour the sauce into the center of the biscuit. Serve with whipped cream and mint sprig.
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Smoked Chicken Salad
Café Orleans, DL
Radicchio
Romaine
Celery
Jicama
Cherry tomatoes
Orange slices
Apple pieces
Smoked chicken breast, cut into pieces
Combine all ingredients in salad bowl. Top salad mix with smoked chicken breast pieces and garnish with walnuts and fresh chives. Serve with ginger honey-mustard dressing.
Ginger Honey-Mustard Dressing
Yield: 1 quart
3 oz ginger root
2 oz egg yolks or pasteurized egg substitute, such as Egg Beaters*
1 1/8 oz honey
18 oz olive oil
1 oz dijon mustard
1 oz apple cider
½ oz salt
1/3 oz pepper
Juice of three limes
Blend all ingredients together.
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Caesar Salad
Club 33, DL
Yield: 2 servings
Freshly ground pepper
1 medium size garlic clove
1 tsp. Worcestershire sauce
3 tbsp. red wine vinegar
1 coddled egg, cooked for 1 minute in shell
¾ tsp. Dijon mustard
1 head (medium) crisp Romaine lettuce, torn into 2 inch square pieces
½ cup croutons
½ lemon
Parmesan cheese
In a small bowl, mix one round of freshly ground pepper, garlic clove crushed with a fork or put through a press, Worcestershire sauce, vinegar, egg and mustard. Dry lettuce in a salad spinner or a linen napkin and place in large salad bowl. Add croutons. Squeeze juice of lemon over greens and mix lightly. Add egg dressing and mix well. Top with a sprinkle of Parmesan cheese. Serve at once.
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White Godiva, Dark Chocolate Celebration
Club 33, DL
Chocolate Terrine
1 oz. canola oil
12 oz. bittersweet chocolate (or Hershey Bar)*
8½ oz. unsalted butter, cubed
4 large eggs, separated
4 large egg yolks
1½ cups confectioner's sugar
1/3 cup unsweetened cocoa powder
½ cup heavy cream
2 tsp. granulated sugar*
* If you use the Hershey Bar, do not add granulated sugar
Lightly oil a 12 x 4, 3-inch-high, terrine mold. Line with plastic wrap and set aside. Find a metal bowl that fits comfortably in a saucepan. Melt chocolate and butter together in the metal bowl over lightly simmering water (not boiling), stirring from time to time. Remove from heat and let cool slightly. When chocolate is warm enough to touch, stir in 8 egg yolks until well combined (you'll know they're well combined when the mixture is the same color throughout). Sift in the confectioner’s sugar and cocoa powder, and stir with wooden spoon or rubber spatula. Whip the heavy cream in a separate bowl until it forms soft peaks, then refrigerate. Beat the 4 egg whites and granulated sugar
together in another bowl till soft peaks form. (You can also use a stand mixer for this step.) Fold in the egg whites and then fold in the cold whipping cream. Pour your chocolate into the terrine mold and fold over the plastic wrap to cover the top. Refrigerate for at least 24 hours (3 days is best). When ready to serve, flip over terrine mold and the terrine should fall out (you can tug on the plastic to wiggle it out, if necessary). Remove the plastic and slice with a thin sharp knife that has been sitting in hot water. Wipe the knife after each slice. Serve each portion topped with White Godiva Vanilla Sauce. [recipe below]
White Godiva Vanilla Sauce
½ cup sugar
5 large egg yolks
1½ cups whole milk
2 Tbsp. vanilla extract
½ cup Godiva white chocolate liqueur
In a metal bowl, whisk sugar and egg yolks together. Combine the milk and vanilla in a saucepan and bring to a boil (be careful not to let them scorch – check the bottom of the pan frequently with a wooden spoon). Slowly pour ¼ cup of hot milk into the egg yolk mixture, whisking constantly. Whisk the egg yolk mixture into the milk and return to heat. Whisk in the liqueur and cook on low heat until first signs of boiling (stir constantly). Quickly strain the sauce into a bowl and cover with plastic. Place in refrigerator to cool.
Index has been updated through this post.
subbing.
