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Old 12-26-2008, 01:04 PM   #2566
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Quote:
Originally Posted by MickeyWanaBe View Post
SO I was over on the Food Porn thread and I found something I need to try! Since we just got back a couple weeks ago I won't be able to try the real thing until maybe sometime next year (unless we win the lottery ). So I thought I would see if I could find the recipe here and whip it up. I don't see the recipe listed so I am requesting it if anyone one is traveling there anytime soon. PLEASE!

The picture is in this thread post #1085.
http://www.disboards.com/showthread....919687&page=73

She said in a later post (#1109) it was the Bucatini Gratinati--with Italian prosciutto ham, peas, and parmesan cheese from Tutto Italia.

If you could help me out I would be greatly appreciative.
Has anyone been able to get this recipe? I would love to have it!
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Old 12-26-2008, 03:20 PM   #2567
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Quote:
Originally Posted by FormrCastMbr View Post
I made the Lasagna recipe from Tutto Italia for Christmas Eve and it was the best lasagna I have ever made! I think I will use this recipe from now on.

I did make some adjustments but my husband loved it and said it was better than Tutto's...it was even better left over yesterday (we had an early Xmas lunch so lasagna was dinner).

Thank you for posting that recipe!
I love hearing about succesful Disney recipes

In case anone is interested: of the recipes I made for our Christmas Day dinner, the Andrew Sutton (of Napa Rose) turkey recipe was a hit as always. Because I'm so nervous of undercooking the turkey (and of the 21 pound bird not being ready on time), I checked several online sources for roasting time. The general consensus was 5 hours for a stuffed bird of that size but the fact was, my meat thermometer registered 180 Fahrenheit after about 4 1/2 hours which was not good. The bird is supposed to come out when the temperature is 165 because the temperature rises and the bird keeps cooking during the 20 " sitting time. I took it out of the oven immediately, but I had to keep it warm for a lot longer than 20 minutes - so after tenting it with foil, we covered it carefully with woolen blankets to keep in the heat. On top of that dinner started much later than expected because thanks to the continuing snowstorms we're having in the West Coast(and that we're not prepared for), guests' cars were getting stuck all over the place.

Anyway, the good news is, because of the brining and I guess, because it was a Butterball turkey, the meat was amazingly juicy and tender. Technically it was overcooked but you'd never have known it. It was also very hot because the blankets kept in all the heat.

The Walnut Poultry stuffing (Cooking with Mickey Around the World) & the Garden Grill Cranberry Relish were absolutely fabulous - especially the relish. That recipe is going to be a keeper.
The Yam Casserole from Tusker House was one of the most popular dishes of the evening and I'll be making that again.
The Christmas Crumble from Raglan Road chef Kevin Dundon was generally a popular dessert. My mother loved it (and she usually doesn't like desserts at all), but my sister and I felt there were too many raisins in the mincemeat part of the recipe. However, when I used the leftover mincemeat to make tarts it doesn't taste like too many raisins. In the crumble however, the filling is much thicker so it's more noticeable.
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Old 12-30-2008, 01:09 PM   #2568
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Thanks!

Quote:
Originally Posted by lynninpa View Post
Is this what you were looking for, Stacy? Let me know!

Goofy's Goofy Vegetable Lasagna
Chef Mickey's
Disney's Contemporary Resort

Yield: 8

Ingredients
3 chipotle pepper tortillas
3 zucchinis
2 green peppers
2 red peppers
2 ounces spinach
3 Tbsp. garlic, chopped
3 cups mozzarella/provolone
1 cup ricotta cheese
1 Tbsp. cilantro pesto
1 Tbsp. sun dried tomato pesto
1/2 pint heavy cream
1 tsp. chicken bouillon

Method of Preparation
1.Saute veggies together until Al Dente.
2.Add all Pesto's together with the garlic.
3.Once sauteed, set aside. Blend cheeses. Add heavy cream.
4.In a 12" round casserole dish, start layering with tortilla shell on bottom, then the cheese and then the veggies. Keep doing this until all
is gone, leaving cheese on top.
I've been looking for this for a while! I can't wait to make this, we loved it on our trip last month! I am so glad my search was working!
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Old 12-30-2008, 02:48 PM   #2569
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Quote:
Originally Posted by pickdel View Post
I have received two from Disney:

1 tablespoons olive oil
1 large white onions, sliced thinly
1/8 cup horseradish
1 cup brown gravy (your favorite recipe)
1/4 cup Dijon mustard

In a skillet, add oil and cook white onions until caramelized. Be carefully not to burn.
Add horseradish, brown gravy and Dijon mustard. Blend well until heated.
Butter buns on both sides with this mixture.


2 tablespoons olive oil
1/2 cup finely chopped onion
1 garlic clove, peeled and finely chopped
3/4 cup grilled red peppers, coarsely chopped
2 tomatoes, peeled, seeded and coarsely chopped
4 tablespoons finely chopped parsley
To taste salt
To taste freshly ground pepper.

Heat the olive oil in a sauté pan and add the onions and garlic. Cook for 2 minutes, stirring constantly or until the onions are translucent.
Add the peppers and tomatoes and cook for approximately 3 minutes, or until most of the moisture has evaporated.
Stir in the parsley and season with salt and pepper.
Use 2 tablespoons of peperonato for each sandwich.
Thanks for taking the time to share these recipes! Can you share the name of the recipe & location in which it is served for the 2nd one - I've bolded it.

Also for anyone who wants the Lamb Slider that went with the sauce Pickdel posted, that recipe can be found on page 167.

- - - - - -
And a request copied from elsewhere:
Quote:
Originally Posted by Amusement View Post
The sides they currently serve with the Shawarma plates at Tangierine Cafe or for the peanut butter chocolate cake at The Sci-Fi?

I saw the couscous recipe for Marrekesh at allears, but I don't remember raisins or oranges so I don't think it's the same. And the greens that came with the plate were also really yummy.

The cake from Sci Fi was my fave dessert of the whole trip. I would love a recipe for that one if anyone has it.

Thanks in advance for any help

Also, the index thread has been updated through post #2576.
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Last edited by piratesmate; 01-02-2009 at 07:00 PM.
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Old 12-31-2008, 06:46 PM   #2570
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We just ate at the new Contempo Cafe in the CR on Saturday and I had the to-die-for Pina Colada Cupcake. Has anyone had this dessert somewhere else at WDW or is this new? Anybody have a recipe? I am dying for another one of these heavenly cupcakes! Oh yeah, the black forest cupcake was awesome too!
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Old 12-31-2008, 06:53 PM   #2571
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Quote:
Originally Posted by wendyinaustin View Post
We just ate at the new Contempo Cafe in the CR on Saturday and I had the to-die-for Pina Colada Cupcake. Has anyone had this dessert somewhere else at WDW or is this new? Anybody have a recipe? I am dying for another one of these heavenly cupcakes! Oh yeah, the black forest cupcake was awesome too!
OMG! Thanks for choosing me a desert for after our dinner at The Wave.
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Old 12-31-2008, 07:10 PM   #2572
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Quote:
Originally Posted by Tikitoi View Post
OMG! Thanks for choosing me a desert for after our dinner at The Wave.
It is all I've been thinking about since we got home Monday night! Pina colada cake with pineapple filling, amazing creamy icing with toasted coconut on top! I'm drooling on the keyboard! Please send me a PM when you get back and tell me how good it is!!!
We drove home and I should have brought back a dozen to freeze!
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Old 12-31-2008, 07:22 PM   #2573
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Quote:
Originally Posted by wendyinaustin View Post
It is all I've been thinking about since we got home Monday night! Pina colada cake with pineapple filling, amazing creamy icing with toasted coconut on top! I'm drooling on the keyboard! Please send me a PM when you get back and tell me how good it is!!!
We drove home and I should have brought back a dozen to freeze!
Now after that description, I can hardly wait til Feb. But will be glad to let you know how much I'm sure I will enjoy it. The chocolate sounds good too. I may bring a "lock & lock" container.
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Old 12-31-2008, 08:23 PM   #2574
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Quote:
Originally Posted by Tikitoi View Post
Now after that description, I can hardly wait til Feb. But will be glad to let you know how much I'm sure I will enjoy it. The chocolate sounds good too. I may bring a "lock & lock" container.

The chocolate cupcake has cherry filling inside. Okay, I'm going to stop talking about them now or I may begin to cry.
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Old 01-01-2009, 03:07 AM   #2575
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Quote:
Originally Posted by Tikitoi View Post
OMG! Thanks for choosing me a desert for after our dinner at The Wave.
OK, the Pina Colada Cupcake sound like a recipe we HAVE get. It's often hard to get recipes from the newly opened restuarants as they haven't been written out yet but if you go there could you perhaps ask? We might get lucky.
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Old 01-01-2009, 10:56 AM   #2576
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Quote:
Originally Posted by Tatania View Post
OK, the Pina Colada Cupcake sound like a recipe we HAVE get. It's often hard to get recipes from the newly opened restuarants as they haven't been written out yet but if you go there could you perhaps ask? We might get lucky.
YES!!!! I should have asked for it last Saturday. I just assumed it was an item that has been served somewhere else for awhile so the recipe would be online already. I might call and ask!
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Old 01-02-2009, 08:18 PM   #2577
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OK, so I came across an old email from the Wilderness Lodge with the recipe for Creamy Chicken Corn Soup. The recipe instructions seemed incomplete/confusing/wrong to me, so I checked here and found the recipe inder a couple (or more) different names. The email address I had was old, but I decided to give it a shot and asked for clarification. Here is the reply I received:

Quote:
Dear Chris,

I’m sorry it’s taken so long to reply to you. I had to ask the Chef to look over the recipe I sent you which she did, and the revised recipe is attached.

Thanks,

Chris

Chris Schlienger, CPS
Secretary - Food & Beverage
Disney's Wilderness Lodge
Phone 407-824-2293
Tie Line 8-287-2293
Fax 407-824-5230
Chris.Schlienger@Disney.com
Here's the updated recipe:

Quote:
Creamy Chicken Corn Soup
Whispering Canyon Cafe – Disney’s Wilderness Lodge


Yield: 8 Servings


Ingredients
1/4 Lb Celery, diced
1/8 Lb Red Bell Pepper, diced
1/4 Lb Yellow Onion, diced
4 Ears Corn, fresh, off the cob
1/4 Lb Unsalted Butter
1/4 Oz Garlic, chopped
7/8 Lb Breakfast Potatoes
1 1/8 Lb Roasted Whole Chicken, skin and bones removed, diced
1/4 Gallon Milk
3/8 Lb Flour
1/8 Oz Chicken Base
3/8 Tbsp Tabasco Sauce
To Taste Fresh Ground Black Pepper
1/16 Oz Flour Tortillas, julienned into 1/8” wide strips
1/16 Oz Corn Tortillas, julienned into 1/8” wide strips
To Taste Cumin
To Taste Cayenne Pepper
To Taste Salt


Method of Preparation
1. Add Butter to a soup pot and add Celery, Red Pepper, Yellow Onions, Garlic, and Chicken Base. Sweat vegetables lightly.
2. Add in flour to make a roux.
3. Then add Milk bring to a boil then reduce to a simmer. Add the Diced potatoes and continue to simmer until thickened and potatoes are soft
4. Adjust the seasonings with Tabasco, cumin, cayenne and pepper. The soup should not need salt. Add the Chicken.
5. For garnish, cut the Flour and Corn Tortillas into 1/8” wide strips and fry until golden. Season with Cumin, Cayenne, and Salt. Then place on top of the soup before serving.
They still don't say when to add the corn, but at least it is almost right now...
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Old 01-03-2009, 02:42 AM   #2578
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Quote:
Originally Posted by dvcChrisVWL View Post
OK, so I came across an old email from the Wilderness Lodge with the recipe for Creamy Chicken Corn Soup. The recipe instructions seemed incomplete/confusing/wrong to me, so I checked here and found the recipe inder a couple (or more) different names. The email address I had was old, but I decided to give it a shot and asked for clarification. Here is the reply I received:



Here's the updated recipe:
They still don't say when to add the corn, but at least it is almost right now...
Welcome to the fuzzy world of Disney recipes. We love 'em but can be frustrating - and that goes for the published recipe books as well. One is often left to improvise when the ingrediant list and the prep don't quite match - among other things.
I had this recipe under the name "Southwestern Chicken Soup" which is how it is on the All Ears menu and I was missing the step about adding the potatoes. I've amended mine and would probably add the corn in the last 5 - 10 minutes of cooking. Thanks for posting the updated recipe - it's much appreciated

I just wrote in today as well to ask for clarification on the Coral Reef's Creamy Lobster Soup recipe. I made if for New Year's dinner but didn't have the Coral Reef lobster stock recipe (which is probably very important). Also, baking the roux for an hour had it far too dark, IMO and even baking it for 45" seemed to much. (I made it twice before runnig out of butter as it takes 1/2 cup every time). The soup looks quite light in the pictures and I really don't think they are using a dark Cajun-type roux for this recipe.

I also made the Au Gratin potatoes from Coral Reef and the 30" baking time they give is WAY off. It's more like 80" at 350" (and they were sliced very thin. )
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Old 01-03-2009, 04:18 PM   #2579
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You know what I think happens? They are not giving up the *real* recipes. Instead, they take the recipe that makes 5 gallons of soup and cut it down to the "8 servings". That is probably also how they mess up the cooking time... I am sure they do not test the recipes that they pass out. Cooking is NOT an exact science, so simple math on the ingredients and cooking times/temps doesn't always work out well.

What I would rather have is the *real* recipe for the 5 gallons of soup - or 50 servings of potatoes - or whatever they make in the kitchens. At least I would know I am starting with how they *really* make it. Let me play around with cutting it down...
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Old 01-04-2009, 10:20 AM   #2580
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Food and Wine Festival Maple Scallops??

In 2004 the Vermont exhibit handed out a recipe for Maple scallops. Does anyone still have this recipe?
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