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Old 09-05-2008, 08:21 AM   #2401
tinknme
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I told dh it must have been something in the water over there
 
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We had breakfast in August at Tusker House & I fell in love with the Orange Bread! I did not even think to ask for the recipe, I would love to have this if anyone has it to share. Thanks!
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Old 09-05-2008, 11:01 AM   #2402
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Quote:
Originally Posted by tinknme View Post
We had breakfast in August at Tusker House & I fell in love with the Orange Bread! I did not even think to ask for the recipe, I would love to have this if anyone has it to share. Thanks!
OMG! That sounds incredible!! I'd love to see this one too. I'm going to add it to my next email to them asking for recipes.
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Old 09-05-2008, 11:47 AM   #2403
tinknme
I happened to be posting on the thread
I told dh it must have been something in the water over there
 
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Quote:
Originally Posted by piratesmate View Post
OMG! That sounds incredible!! I'd love to see this one too. I'm going to add it to my next email to them asking for recipes.

That would be awesome, thanks!
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Old 09-05-2008, 05:37 PM   #2404
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Thanks for posting that Tatania! I just received that exact response from AKL yesterday. Bummer.
Still waiting on the Pan-Seared Tilapia from Coral Reef, Epcot. Hopefully they come through.
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Old 09-06-2008, 01:11 PM   #2405
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Morning!

DH's birthday is this coming week and his favorite dessert ever is the Oreo Bon Bon from Cape May Cafe. I don't want to putz around with making individual bon bons, but instead thought I would take the mousse mixture from the recipe on allears, pour it in an Oreo pie crust and then top it with crushed Oreos and whipped cream.

Anyone ever made this recipe? Any advice or suggestions?
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Old 09-07-2008, 07:21 AM   #2406
Nikfour
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Looking for the Whispering Canyon Cafe Meatloaf Recipe

Hi!
I have searched all over for the recipe for the WCC meatloaf. My husband loved it and it is his favorite food. If you happen to have it, please share!

Thank You!

This board is awesome!


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Old 09-09-2008, 02:03 PM   #2407
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Smile please recipe for the sweet cheese Pretzel at MK



Thanks all of you for the wonderful recipes. I have a question,
anybody....please the recipe for the sweet cheese Pretzel from MK ,the one who has the cheese inside....
Saradela
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Old 09-09-2008, 03:11 PM   #2408
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Here are the last few recipes from the Contemporary that I have.

POPPY SEED ANGEL FOOD CAKE
Chef Pleau of California Grill

2½ c cake flour
1½ tsp. salt
2 tsp cream of tartar
1 Tbl cornstarch
11 egg whites
2 c sugar
2 c confectioners' sugar
1 Tbl vanilla extract
Zest of 1 lemon
½ c poppy seeds

Sift together flour, salt, cream of tartar and cornstarch and set aside. Beat egg whites at high speed. When they begin to thicken, slowly add sugars and whip to medium stiffness. Add vanilla extract. Stir lemon zest and poppy seeds into dry mixture, then gradually fold into meringue. Pour into two ungreased loaf or tube pans. Bake at 325 degrees for about 50 minutes. (A toothpick should come out dry, with a few crumbs.)
Remove the cakes from the oven and let them cool upside-down on a rack. Serve with a sauce made from seasonal fruits. Pleau likes strawberry-rhubarb, which he makes with strawberries, rhubarb, sugar and a little water. While the sauce is cooking, he samples it—adding more fruit if it tastes too sweet, more sugar if seems too tart.

= = = = = = = = = = = = =
ROASTED LEG OF LAMB WITH GOLDEN RAISIN AU JUS
TOP OF THE WORLD

1 leg of lamb
20 garlic cloves
8 sprigs rosemary
2 oz kosher salt
1 oz coarse black pepper
2 carrots, chopped
1 onion, chopped
½ stalk celery, chopped
1 c vegetable oil
1 gal water
1 c white wine
4 bay leaves
2 c golden raisins

Season leg with salt, pepper and rosemary. Place 10 cloves of garlic inside the leg in different areas using a sharp knife to make small slices in meat. Tie with butcher string.
Take a roasting pan and make it extremely hot to sear the leg. Place oil in pan and then add leg, searing until golden brown on all sides, then remove.
Sauté remaining garlic and vegetables, then deglaze pan the pan with the white wine. Reduce by half and add water and place lamb on top of vegetables. Roast at 325ºF for 1 ½ to 2 hours or until internal temperature reaches 110ºF for a medium rare leg of lamb.
Strain au jus, skim off fat and add raisins. Season with salt and pepper to taste.

= = = = = = = = = = = = =
Rose Petal Salad
Top of the World and Gulf Coast Room Contemporary Resort
Yield: 6 servings

3 heads Bibb lettuce
3 pink sweetheart roses
2-3 fresh tangerines depending on size
6 sprigs watercress
6 tangerine blossoms if available

Fill sink or large dishpan with cold water. Submerge lettuce in water, dipping head up and down in water.
Remove and let drain upside down on towel for a few minutes. Cut out core and set aside.
Place roses in water dip up and down, drain and cut off stem end. Set aside.
Peel tangerines and cut in sixths crosswise.
Remove seeds and set aside.
To serve cut lettuce heads in half and place on chilled salad plates. Place tangerine slices on the side of lettuce and sprinkle with rose petals. Garnish with watercress and tangerine blossoms.
Chill until serving time. Serve with the dressing of your choice.

<Source> Cooking with Mickey around Our World 1986

= = = = = = = = = = = = =
TOP OF THE WORLD PANCAKE MIX
Top of the World, Contemporary Resort

1 egg
4 Tbl oil
1/3 c milk
1/3 c water
2 tsp vanilla extract
2 c buttermilk pancake mix
4 Tbl sugar
1 tsp baking powder

With a whisk, mix egg, oil, milk, water and vanilla in a bowl. In another bowl blend pancake mix, sugar and baking powder. Gradually add dry ingredients to liquid mixture, mixing well with a whisk.
Cook pancakes on a slightly greased griddle over medium heat using about ¼ cup batter for each pancake. When top of pancake is dry, turn and cook 2 minutes longer. For thinner pancakes, increase water to 2/3 cups.
<Source> Cooking with Mickey around Our World 1986

Index updated through this post.
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Last edited by piratesmate; 09-09-2008 at 03:17 PM.
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Old 09-10-2008, 08:34 PM   #2409
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Quote:
Originally Posted by Tatania View Post
Banana Bread Pudding
Boma, Animal Kingdom Lodge
Serves 10 – 12

1 cup sugar
3/4 tsp cinnamon
5 eggs
1-1/2 cups heavy cream
1/2 pound cubed day-old brioche, croissants, challah, or Texas Toast (bread needs a high butter content)
3 bananas, sliced into 1/2-inch pieces
4 tbsp butter, cut into small cubes

I have the original bulk recipe from them, they use for the buffet, I was going to do one of these 2 posted because they are smaller. But I noticed this one is missing ingredients, the milk. Not sure if it can be edited, but this won't work without the milk.
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Old 09-10-2008, 09:59 PM   #2410
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Quote:
Originally Posted by Disney*Dreamer View Post
Here is the Vanilla Sauce from Boma

VANILLA SAUCE

Ingredients:

3 cups Heavy Cream
1 ½ cups Milk
1 ½ teaspoons Vanilla Extract
9 tablespoons Sugar
2 tablespoons Cornstarch
6 each Egg Yolks




Found both reciepes on All Ears
This is the BIG BULK sauce, both recipes listed on page 12 or 13 for the banana bread pudding were cut in 1/2. This should be 1/2 the amounts. The 2nd recipe is correct for the sauce, but the first 1 is correct for the bread pudding. If you do the sauce for this one, you'll have way way way too much.
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Old 09-11-2008, 05:04 AM   #2411
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Quote:
Originally Posted by hepkat17 View Post
I have the original bulk recipe from them, they use for the buffet, I was going to do one of these 2 posted because they are smaller. But I noticed this one is missing ingredients, the milk. Not sure if it can be edited, but this won't work without the milk.

Milk plus heavy cream? 5 eggs plus 1 1/2 cups of heavy cream should make enough custard for this dish.
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Old 09-11-2008, 02:40 PM   #2412
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This thread has been so helpful! I appreciate all of you who have taken the time to post these wonderful recipes
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Old 09-12-2008, 05:10 AM   #2413
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Originally Posted by greeneeyes View Post
Milk plus heavy cream? 5 eggs plus 1 1/2 cups of heavy cream should make enough custard for this dish.
It's bout 2 cups of milk and 2 cups of heavy cream. Even the recipe says to combine milk, but didn't list the amount. The one above it is correct.

Just 1 and 1/2 cups of cream, it would be very very dry. I made it last night with 2 cups of each and it came out perfect.
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Old 09-15-2008, 04:49 PM   #2414
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WOW this is AWESOME! I keep finding new areas on the Dis that amaze me I can't wait til we are together again and i can cook these for my fiance!
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Old 09-16-2008, 06:27 PM   #2415
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I found this one in our Creative Community "Living Room" & wanted to make sure you all saw it! It's from Cantina de San Angel in Mexico at Epcot.

Quote:
Originally Posted by greenhornet View Post
Conga Juice

5 cups orange juice (pulp free)
2 cups pineapple juice
1/2 cup lime juice
1/4 cup Maraschino Cherry juice

Best served over crushed ice, or put in freezer to create a slush type drink.


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