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

[Tatania]

Originally Posted by Tikitoi

If there is a recipe for the Barbecue Beef Short Ribs from Concourse, can someone please direct me to it? I didn't see it on the index page. Unless I overlooked it. Thanks.

I'll add it to the request list. I've updated the index and request list and grouped the recipes by restaurant as well as course categories so everything should be easier to find. I'll wait till tomorrow to hear from lynninpa and then I'll (hopefully) get a mod help to edit both posts.

We have 4 requests for the Concourse Steakhouse which is slated to be closed - so if anyone is going there it would be wonderful if you could ask for these recipes. When posting a requested recipe could we perhaps quote the original request post? It makes it easier to keep the request list updated.

CONCOURSE STEAKHOUSE
879: Tomato & Mozzarella Salad
1452: Onion Ring Dipping Sauce
1660: Honey Ginger Chicken Wings
1834: Barbecue Beef Short Ribs

[TigerKat]

Originally Posted by Tatania

I'll add it to the request list. I've updated the index and request list and grouped the recipes by restaurant as well as course categories so everything should be easier to find. I'll wait till tomorrow to hear from lynninpa and then I'll (hopefully) get a mod help to edit both posts.

We have 4 requests for the Concourse Steakhouse which is slated to be closed - so if anyone is going there it would be wonderful if you could ask for these recipes. When posting a requested recipe could we perhaps quote the original request post? It makes it easier to keep the request list updated.

Has anyone heard anything?????

[Tatania]

Originally Posted by TigerKat

Has anyone heard anything?????

Nope - and can only think there may be no computer connection? I mean to not answer any PMs?

Made the Caramel French Toast from the Grand Californian Hotel (DS) for Easter Brunch and it was fabulous. Also made the Ham, Cheese and Spinach Strata from the Disney Family Fun Magazine which was a huge hit.
Still planning to make the Mango Flan that was just posted but may wait till tomorrow as we're all SO full, LOL.

[TigerKat]

Originally Posted by Tatania

Nope - and can only think there may be no computer connection? I mean to not answer any PMs?

I pray to God it's as simple as that. If someone in the family is terribly ill or worse, the last thing on their minds is logging in on the DIS.

[Tatania]

Tiramisu
Victoria and Albert's, Citricos, and Narcoosee's, Grand Floridian Resort (From Cooking with Mickey and the Disney Chefs 2004)
Yield: 12 to 16 servings

1/2 cup water
1/2 cup plus 1/3 cup granulated sugar
1/4 cup espresso coffee
1/4 cup dark rum
3 cups mascarpone cheese
3 large egg yolks
2 teaspoons pure vanilla extract
2 cups heavy cream
12 Italian ladyfingers
1 tablespoon cocoa powder, for serving

Heat 1/2 cup water with one1/2 cup sugar in a 2-quart saucepan, stirring over medium heat, until the sugar is dissolved. Transfer the mixture to a bowl and let cool. Stir in the espresso and a dark rum.
In a bowl with an electric mixer, beat the mascarpone, egg yolks, 1/3 cup sugar, and vanilla until very light and smooth. Add the heavy cream and beat for2 to 3 minutes, or until thickened.
Soak 5 ladyfingers in the coffee syrup and arrange them in the bottom of the 10" round, 4" deep bowl. Add a 2 inch layer of the mascarpone filling. Soak the remaining 7 ladyfingers in the coffee syrup and place on top of the mascarpone filling. Spoon in the remaining mascarpone filling and smooth the top.
Chill, covered for at least 4 hours before serving. Just before serving, sprinkle the tiramisu with cocoa powder.

[Tatania]

Originally Posted by DebbiSheeley

At Raglan Road, last September, my first Disney meal was wonderful! I really want the recipe for "Pie in the Sky".
Thanks

Pie in the Sky – Chicken and Wild Mushroom Pie
Raglan Road Restaurant and Pub, Downtown Disney thanks to Chef Kevin Dundon

Cold turkey and ham
Carrots/Turnips/Parsnips etc-Fresh or cooked (if desired)
Onions & Mushrooms (1 medium onion, 12 mushrooms)
Chopped Garlic (2 cloves)
50g butter
50g flour
1 pint milk
90ml cream
50g Grated parmesan

Topping
1 box of puff pastry-thawed naturally

Make up white sauce by melting the butter and adding in the flour to make up a paste or a roux. Cook this mixture for about 90 seconds just to take out the sharp taste of flour.
With the aid of a whisk, slowly add the milk and continue to stir using a wooden spoon until the mixture thickens. Make sure that you take away all roux from around the sides of the saucepan. If desired you can pop in a little white wine and then add your ream to enrich the sauce. Grated parmesan can be added at this time as well. Cook the sauce slowly for about 5 minutes stirring at all times.
Season the sauce to suits your own tastes and requirements
Pan Fry ½ medium onion, 2 cloves of Garlic and about 8 mushrooms and add this to the sauce together with your chopped up meat and vegetables.
Pour this mixture into a casserole dish or individual dishes and set aside.
Roll out a disc of puff pastry and fit it on top of the pie.
Brush with a beaten egg and bake for 35 minutes at 180C/350F/Gas Mark 4

Note: This is a delicious dish to reuse any cooked chicken and it doesn’t take a long period of time to prepare. Alternatively you can cook up some fresh chicken. This dish Freezes exceptionally well also so you can make it up and set it aside until the more frugal day of early January.

[TheGoofyMama]

Yield: 2 servings



3/4 lb Chicken breasts, boneless

1 Eggs

1 ts Cornstarch

2 TB Peanut oil

3 Onions, green

1 TB Peanut oil

1 TB Ginger, chopped

2 ea Garlic cloves, crushed

1 TB Sherry

3 TB Soy sauce

1/2 TB Sugar

1/4 c Stock, chicken

1/2 TB Vinegar, white

1 1/2 TB Water

1 c Peanuts

Deep fry peanuts until golden and crunchy.



Cut chicken meat into cubes. Toss with egg and

Cornstarch; add salt and white pepper to taste. Set

Aside to marinate for 30 minutes.



Add oil to wok and tilt pan to distribute. When

Temperature reaches 350, add chicken and stir fry

Until 80% tender. Drain.

Cut green onions into 1/2" pieces. Dry wok, add

Green onions, oil, ginger, and garlic. Stir fry for 1

Minute, then add chicken and stir together. Add

Sherry, soy sauce, sugar, chicken broth, white

Vinegar, and cornstarch dissolved in water. Stir in

Fried peanuts and stir fry until chicken is fully

Cooked.



Serve immediately with rice.



Source:Executive Chef Wei Zhong Xin, Nine Dragons at Epcot Center

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[TheGoofyMama]

Hollywood & Vine - MGM



1 lb diced tomatoes

1 T. French basil chiffonade

2 T. Diced onions

1 T. Minced garlic

2 T. Shredded mozzarella

2 oz. White balsamic vinegar

2 oz. Olive oil

Kosher salt to taste

Ground black pepper to taste



Mix all ingredients and serve over taosted Ciabatta bread slices.


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[greeneeyes]

Originally Posted by TheGoofyMama

Hollywood & Vine - MGM



1 lb diced tomatoes

1 T. French basil chiffonade

2 T. Diced onions

1 T. Minced garlic

2 T. Shredded mozzarella

2 oz. White balsamic vinegar

2 oz. Olive oil

Kosher salt to taste

Ground black pepper to taste



Mix all ingredients and serve over taosted Ciabatta bread slices.

Most people serve this as an appetizer, but I could make an entire meal out of it! Thanks!

[TheGoofyMama]

* Exported from MasterCook *

Planet Hollywood, Downtown Disney

Recipe By :Top Secret Recipes: Sodas, Smoothies, Spirits, Todd Wilbur
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 ounce Malibu Rum
3/4 ounce blue curacao liqueur
splash pineapple juice
splash sweet & sour mix

1. Combine all ingredients for your choice of shooter in a shaker
with a handful of ice, and shake.

2. Strain into a 2-ounce shot glass and serve.

MAKES 1 SHOOTER.

Copyright:
"Todd Wilbur 2002"



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[TheGoofyMama]

Tony's Restaurant Magic Kingdom


Yield: 8 servings.



Cannoli filling:

1/2 pound ricotta impastata cheese (see note)

1/4 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/2 tablespoon heavy cream

8 tablespoons confectioners sugar

Zest of 1/2 orange, chopped

Zest of 1/2 lemon, chopped

Ground chocolate



Candied zest:

Zest of 3 lemons

1 cup water

1 cup sugar

Granulated sugar for dusting



Lemon panna cotta:

1 quart heavy cream

6 ounces sugar

2 ounces fresh lemon juice

2 vanilla beans

4 ounces warm water

1/4 ounce powdered gelatin

Zest of 1/2 orange, finely chopped

Zest of 1/2 lemon, finely chopped



1. For the panna cotta, he slits vanilla and scrapes off the flavorful bits
inside the bean. Dissolve powdered gelatin in warm water. Add heavy cream,
lemon zest, fresh lemon juice, the vanilla scrapings and sugar. Stir and let
cook until it reaches 160 F. Portions the liquid into 5-ounce ceramic dishes
Chill overnight in the refrigerator.



2. For the cannoli filling, combine ricotta, vanilla, chopped lemon zest,
chopped orange zest, heavy cream, ground cinnamon and confectioners sugar.
Set in the refrigerator. When chilled, pipe mixture into pastry shells.
Gently press ends into ground chocolate.



3. For candied zest, combine the water and sugar in a saucepan. When the
sugar dissolves, add the lemon zest. Cook 5-7 minutes or until the zest is
tender. Drain into a fine mesh sieve and place zest on paper toweling. Dust
with sugar. Let air-dry for 1 hour.



4. To serve, present panna cotta with a cannoli and some of the candied lemon
zest.


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[TheGoofyMama]

Hollywood Brown Derby Disney MGM

Serves: 7



Ingredients:

6 oz brie

48 oz half and half

6 oz roux, cold*

2 oz fish base

1 C. Champagne

8 oz Oysters

8 oz Oyster juice

Salt and white pepper to taste



Put half and half in a thick bottom pot. Heat nearly to boil.

Add roux to thicken, simmer 10 to 15 minutes. Add brie, stirring constantly
to melt. Add fish base, strain and return to pot.



In a separate pot, cook oysters in their own juice. Strain mixture into
first pot, then add cooked oysters, juice and champagne to mixture. Add salt
and white pepper to taste.



*Roux

1+2/3 lb butter

1+3/4 lb all-purpose flour



In saucepan, melt butter. Slowly add flour, stirring constantly to avoid
lumps. Cook 10-20 minutes (med low heat). Roux should be smooth with almond
aroma. Quickly remove from heat.


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[TheGoofyMama]

1 Tbsp unsalted butter, melted

2/3 cup sugar

3 Tbsp all purpose flour

2 Tbsp unsweetened cocoa powder

1/3 cup 1 % lowfat milk

Whites from 4 large eggs, at room

Temperature (save 3 yolks for the sauce)

1/2 cup semisweet chocolate chips



1. Brush melted butter in eight ramekins (2/3-cup capacity), or a I 1/2-qt
souffle dish. Add 3 Tbsp of the sugar, then tilt dish to coat bottom and
sides.

2. Whisk flour, another 3 Tbsp sugar and the cocoa powder in a medium
saucepan to blend. Whisk in milk. Whisking constantly, bring to a simmer
over medium heat. Simmer 2 minutes or until very thick. Remove from heat and
whisk vigorously until no lumps remain. Cover surface directly with plastic
wrap to keep a skin from forming. Refrigerate at least 30 minutes until cool
or up to 24 hours.

3. Heat oven to 400'F.

4. Beat egg whites in a large bowl on medium speed until foamy. Increase
speed to high; slowly add remaining sugar and beat until stiff peaks form
when beaters are lifted.

5. Stir about I cup whites into the chocolate mixture, then fold chocolate
mixture and chocolate chips into remaining whites just until no white
streaks remain. Spoon into prepared dish(es).

6. Bake ramekins 20 minutes, souffle dish 30 minutes, or until souffles are
puffed and tops look dry. Serve immediately.

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[TheGoofyMama]

Epcot Food & Wine Festival 2002



Dough ingredients:



2 cups High Gluten Flour

1 cup Water,80 degrees F

1.5 oz. Yeast

2 tsp. Salt

4 tsp. Shortening

2 tsp. Milk

2 tsp. Extra virgin olive oil



Toppings:



1/2cup Tomato sauce

1/2cup Fresh Mozzarella Cheese

Pinch Oregano

Pinch Salt



Method of preparation:



Mix all ingredients together using a dough hook or by hand until they are
entirely blended. Let dough rest 30 minutes. Press dough into shape of pizza
Let dough rest 30 minutes. Top with tomato sauce, mozzarella cheese,
oregano and salt to taste. Bake at 450 degrees F for about 15 minutes until
crust is golden brown.



Serves 4





Source: wdwinfo.Com





Pizza Sauce



Our recipe is a simple sauce. We chop onions, crush garlic, grind basil, add
salt and pepper. Then we cook it all together in olive oil until the onions
are clear. Let it cool. Strain the liquid into tomato sauce. Stir in a cup
of beer. Stir in a little more seasoning like salt and pepper. Sweeten to
taste with a little sugar. Add some crushed tomatoes and voila! Pizza sauce!


Source: http://www.homesteadingtoday.com/

[TheGoofyMama]

From Grand Floridian Cafe
Yield: 10 servings
Crust:
1/2 cup sugar
1 stick butter
1 egg
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
8 ounces raw rice for baking pie shell
Filling:
14 ounces sweetened condensed milk
4 each egg yolks
1/2 cup key lime juice
Garnish:
Fresh sweetened whipped cream

1. To make crust, mix sugar and butter until creamy. Add egg and mix.
Sift cocoa powder, baking powder, baking soda, salt and flour (except rice).
Add to mix.
When all is combined, place between parchment paper. Flatten slightly and
chill 1 hour.
Heat oven to 350 F.
Roll dough to 1/8-inch thickness and place in pie pan or tart pan.
Cut circle of parchment large enough to cover bottom and sides of dough.
Place paper on dough. Place rice on paper.
Bake 10 minutes.
Remove parchment and rice, Bake for an additional 10 minutes.
Let cool.
2. For filling, combine milk and yolks on low speed. Slowly add key lime
juice while mixing on low until blended.
Pour into crust.
Bake at 350 F for 20 minutes.
Chill until cold, preferably overnight. Garnish with sweetened whipped cream


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