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Old 05-21-2009, 02:12 AM   #2701
Tatania
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Chocolate Caramel Tart



Chocolate Caramel Tart
From the kitchens of the Walt Disney World Swan and Dolphin Resort

Ingredients for Sweet Dough:
2 Cups All Purpose Flour
1/2 Cup Powdered Sugar
2 Each Whole Eggs (slightly beaten)
1 Cup Butter

Ingredients for Chocolate Tart Filling:
1/2 Cup Chocolate Bar (chopped)
1/2 Cup Heavy Cream

Ingredients for Caramel Cream:
1/2 Cup Sugar
1/2 Cup Heavy Cream
1 Cup Whipped Cream

Method of Preparation for Sweet Dough:
With an electric mixer, cream the butter and powdered sugar. Slowly add the eggs in three stages, scraping the bowl between each stage. Store the dough in the refrigerator for at least an hour before using. Line a tart ring with the sweet dough and bake in a 350° oven for approximately 10 minutes until the dough is golden brown.

Method of Preparation for Chocolate Tart Filling:
Heat the cream up to a boil and pour it over the chopped chocolate. Mix with a rubber spatula until all the chocolate is melted and combined. Pour the mix into the baked tart shell up to the top. Lit it cool down and set completely before garnishing.

Method of Preparation for Caramel Cream:
In a hot pan, cook the sugar until it melts and reaches a light amber color. Slowly add the heavy cream to the caramel stirring constantly. Any lumps of caramel can be boiled out of this mix. Cool down the caramel mix and then fold in the whipped cream. Spoon the caramel cream in to the top of the tart as a garnish.

Presentation:
Place the garnished tart in the center of a serving plate. Decorate the plate with chocolate, caramel and chopped nuts of your choice. Serve.

Serves: 4
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Old 05-22-2009, 08:23 AM   #2702
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Keeping them all in one place...This recipe was posted in response to a request for the spaghetti sauce served at Wolfgang Express in DTD. It was taken from Wolfgang's site & not specifically marked as being used at Disney; however, the OP tried it & thought it was the right one.

Quote:
Originally Posted by mel63 View Post
Could it be this recipe?

http://www.wolfgangpuck.com/recipes/...olognese-Sauce

WOLFGANG’S HEARTY BEEF BOLOGNESE SAUCE


ABOUT THIS RECIPE: An essential ingredient in classic beef lasagna but great with spaghetti, linguine or fettucine, this is perhaps the quintessential Italian sauce.

Yield: 7 cups

Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 1 pound lean ground beef
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 1/2 cup dry red wine
  • 5 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped
  • 2 tablespoons tomato paste
  • 3 tablespoons sugar
  • 1 bouquet garni made up of 2 sprigs each rosemary, basil, parsley,1 sprig oregano, 2 bay leaves, 1 tablespoon black peppercorns
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 1 medium celery stalk, finely diced
  • 2 Cups chicken stock
Instructions
  1. In a large saucepan, over medium-high heat, heat 3 tablespoons of olive oil. Add ground beef and sauté until browned, breaking up the large chunks of meat as they cook. Season with salt and pepper. Add shallots and garlic, continue cooking for about 3 more minutes or until shallots are soft.
  2. Add red wine and deglaze pan, reduce until almost all liquid has been absorbed.
  3. Add chopped tomatoes, tomato paste, sugar and bouquet garni. Bring mixture to a boil. Reduce heat; simmer, covered for about 45 minutes, stirring frequently.
  4. Meanwhile, in a small skillet, heat remaining 3 tablespoons olive oil. Add onion, carrot and celery. Sauté for about 4 minutes or until onion is translucent.
  5. Add sautéed vegetables along with chicken stock to meat sauce and simmer for another 30 minutes until meat sauce is rich and thickened. Season to taste, if necessary.

    NOTE: Beef bolognese sauce can be made ahead and refrigerated in a covered container for 2 to 3 days in refrigerator or frozen for up to 3 months.
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Old 05-24-2009, 09:20 PM   #2703
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Boulangerie Patisserie coconut macaroon cookies

I bought a package of 3 macaroon cookies at the Boulangerie Patisserie in Epcot and I would love to get the recipe if anyone has it.
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Old 05-29-2009, 12:13 PM   #2704
JavaGal
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How to retrieve recipes?

The recipes are listed here along with a page number. I don't see anything linked -- to the individual recipes or to, perhaps, a zipped tome of them. Please, how do I access the recipes? I'm new to this forum today. Thanks.
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Old 05-29-2009, 12:37 PM   #2705
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Quote:
Originally Posted by JavaGal View Post
The recipes are listed here along with a page number. I don't see anything linked -- to the individual recipes or to, perhaps, a zipped tome of them. Please, how do I access the recipes? I'm new to this forum today. Thanks.
First, to the boards! Especially our little corner of the world. Feel free to ask for help; I think you'll find us a friendly group.

The listing in the first post hasn't been updated for quite some time. A complete index can be found at: http://www.disboards.com/showthread.php?t=1777635 It's organized in two sets: 1st two posts are by course & posts 7 & 8 are by restaurant.

After you find the page number in the index thread, come back here & find the right page. Unfortunately, they're not linked & that can take a couple minutes...only about 20 pages numbers are displayed at a time at the top of the thread. Again, you'd have to scroll down or use <CTRL>+<F> to search the page.

Hope that helps!
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Last edited by piratesmate; 05-29-2009 at 12:41 PM. Reason: Added the wrong URL *rolleyes*
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Old 06-08-2009, 08:03 AM   #2706
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Coconut Macaroons Chef de France

Boulangerie Patisserie in Epcot sell these cookies and they are so good and easy to make! Thank you Tatania and Alissa! I made two batches of these over the weekend and they were a big sucess. I used my Kitchen Aid bowl over a pan of hot water for my baine marie and I used my silicone sheets instead of parchment paper.


Chefs de France
Coconut Macaroons
Yield: 2 dozen


Ingredients:
4 large egg whites
1 cup sugar
¼ tsp. salt
1 tsp. vanilla extract
½ cup flour
3 cups sweetened shredded coconut

Method:

In a steel bowl over a bain marie whisk together egg whites, sugar & salt. When mixture is creamy, remove from heat and stir in the vanilla, flour & coconut, let mixture set.

Preheat oven to 325, line baking sheet with parchment paper and place mounds of the batter on parchment. Bake for 15-20 minutes until golden brown.
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Old 06-09-2009, 07:13 PM   #2707
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Is there a recipe here for the Crystal Palace Vegetable Frittata? I saw the Grand Floridian Café one. I also saw someone requesting for the Crystal Palace frittata in the thread somewhere before, but, I'm not sure if the recipe was ever posted? I had it during our week at Disney and it was sooo yummy~ I'm craving it again already!
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Old 06-10-2009, 07:31 PM   #2708
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Wanted to request a couple of recipes...

Liberty tree Tavern - Pilgrim's Feast Brown Gravy & Strawberry Shortcake

Bengal Barbecue - Chieftain Chicken Skewer & Polynesian Sauce
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Last edited by Dziactor; 06-10-2009 at 07:48 PM.
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Old 06-11-2009, 10:07 AM   #2709
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Thanks to everyone who has posted recipes!

I've added the following requests to our list (see post #5 at http://www.disboards.com/showthread.php?t=1777635 )

Quote:
Originally Posted by Miako View Post
Is there a recipe here for the Crystal Palace Vegetable Frittata? I saw the Grand Floridian Café one. I also saw someone requesting for the Crystal Palace frittata in the thread somewhere before, but, I'm not sure if the recipe was ever posted? I had it during our week at Disney and it was sooo yummy~ I'm craving it again already!
Miako - This one is still on our request list & as far as I know, no one has posted it yet. I'd written to ask for it a while ago, but haven't heard. Perhaps you'd like to try? See the suggestions for making requests in post #4 of the index.

Quote:
Originally Posted by Dziactor View Post
Wanted to request a couple of recipes...
Liberty tree Tavern - Pilgrim's Feast Brown Gravy & Strawberry Shortcake
Bengal Barbecue - Chieftain Chicken Skewer & Polynesian Sauce
I found these recipes from the Magic Kingdom Restaurants over on the Magical Kingdoms Web site:

Amber Waves of Grain
Liberty Tree Tavern
Yield: 1 serving
3 oz zucchini
3 oz yellow squash, coin cut
2 oz red pepper, 1"x2"
2 oz shiitake mushrooms
2 oz broccoli florets
1 Tbsp olive oil
1 tsp chopped garlic
2 oz bulgaru2 oz buckwheat
4 oz white rice
1 Tbsp herb oil
4 oz roasted vegetable sauce (below)
Salt & pepper, to taste

Cook all rice, bulgur, and buckwheat as directed on box, then combine. Set aside and keep hot. Sauté all vegetables in oil and garlic until tender. Season vegetables with salt and pepper. To serve, pour sauce evenly over plate, then mound rice mixture in middle. Top with vegetables.

Roasted Vegetable Sauce
Yield: 1 gallon

1 #10 can diced tomatoes
2 oz chopped garlic
4 oz basil pesto
1 can roasted peppers
1 Tbsp black pepper
1 Tbsp salt

Combine ingredients, roast in oven for 20 minutes. Puree with blender.

= = = = = = = = = =
Caramel Apple Pie
Liberty Tree Tavern

6 oz. Apple Filling
3 oz. Shortbread crust (below)
4 oz. Vanilla Ice Cream
1/4 t. Powdered sugar
1 oz. Caramel sauce (below)

Portion shortbread crust into 3oz. balls, then roll out to 1/8-inch thickness and put in small tins. Fill crust with 6oz. Apple filling, fold crust edges over apples in random a manner. Bake at 350 for 15 minutes. Keep pie warm in warmer. At time of service plate on star plate, dust with powdered sugar, then top with caramel sauce and serve with ice cream.

Shortbread Crust[/color]
Yield: 3 pounds

1 lb Butter
6 oz. Sugar
1/4 t salt
4 oz. Eggs
1.5 lb Flour

Cream butter, sugar, and salt together in mixer. Add eggs gradually until incorporated. Finally add flour to mixture and make dough. Remove dough and refrigerate.

Caramel Sauce[/color]
Yield: 1.5 pounds

1 lb Sugar
1/4 qt. Heavy cream
0.5 oz. water

Add water and sugar it a pot and carmelize sugar to a golden brown. Add cream into carmelized sugar at lowered heat (gradually) until smooth. Cool.

= = = = = = = = = =
Clam Chowder
Liberty Tree Tavern

1 lb Margarine
¾ lb All-purpose flour
1 can (23 oz) Clam juice
1 can (25 oz) Clams, chopped
1½ cups diced Celery
1½ cups diced Onions
1½ cups diced Green pepper
1 2/3 qts hot Milk
1 2/3 ozs Salt
¼ tsp ground White pepper
¼ tsp ground Thyme
1½ cups diced Potatoes (1/2 inch cubes)

With melted margarine, combine celery and onions, cook for 5 minutes or until transparent.

Add flour to make roux and mix until smooth.

Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth. Continue cooking for about 10 minutes.

Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.

= = = = = = = = = =
Flank Steak Marinade
Liberty Tree Tavern

4 teaspoons salt
2 teaspoons black pepper
2 tablespoons curry powder
2 teaspoons cumin
2 tablespoons rosemary, fresh, chopped
4 teaspoons paprika
2 teaspoons coriander
2 tablespoons granulated garlic
2 teaspoons oregano, dried

Combine all ingredients then store in a sealed container. Rub steak with marinade and let sit in cooler for at least one hour. Steak can marinate for 24 hours in advance. Roast steak off in 350° oven for about 15 minutes. Steak will be cooked medium.

Yield: serves 6

= = = = = = = = = =
Lemon Strawberry Trifle
Liberty Tree Tavern

3 oz. Lemon Curd (below)
3 oz. Fresh Sliced Strawberry
3 oz. Lemon Pound Cake cut into ½ inch squares (below)
1 oz. Whipped Cream

In the Liberty Tree Mug. Place 1½ oz. of Lemon Curd on the bottom of the mug. Then place 1½ oz. of strawberries on the lemon curd. Now place the pound cake on the strawberries. Repeat the whole process one more time and finish with a final layer of lemon curd. Garnish with whipped cream and 2 strawberry slices.

Lemon Curd

12 each Large Eggs
½ cup Orange Juice
½ cup Fresh Lemon Juice
3 cups Sugar
16 tbsp. Butter
1 qt. Whipping cream

In a medium sauce pan, whisk together the eggs, sugar, lemon juice and orange juice until blended. Cook over medium heat, whisking constantly until the mixture just comes to a boil. The mixture will thicken. Remove from heat and immediately pour through a strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until the butter has melted. The lemon curd will continue to thicken as it cools. When mixture is cooled fold in whipped cream. When finished cover, label, date, and refrigerate.

Lemon Pound Cake

5½ cup Cold Water
6 ea. Whole eggs
6 ea. Egg yolks
¾ cup oil
1 box Yellow Cake Mix
1 Grated Lemon
3 tbsp. Lemon extract

Mix ¾ of the water, oil, lemon rind, and lemon extract together. Add eggs to the above mixture. Add the remaining water. Beat until fluffy. Bake in 350 degree DECK oven for 1.5 hrs.

= = = = = = = = = =
Sally Lunn Rolls
Liberty Tree Tavern

1 cup milk
1/2 cup vegetable shortening
1/4 cup water
4 cups all purpose flour, sifted
1/3 cup sugar
2 teaspoons salt
2 packages active yeast
3 eggs

Preheat oven to 350°F. Butter 2 each 9 1/4 by 5 1/4 by 2 3/4 in loaf pans. Heat milk, shortening, and water until very warm; about 120°. The shortening doesn't need to melt. Combine 1 1/3 cups of flour and the sugar, salt and yeast in a large mixing bowl. Add the warm liquids to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Gradually add 2/3 cups of flour and the eggs. Beat at high speed for 2 minutes. Add 2 cups of flour. Mix well. The batter will be thick but not stiff. Cover the dough and let rise in a warm, draft free place (85°) until it doubles in bulk, about 1 1/4 hours. Punch the dough down and divide it between the prepared pans. Cover and let rise in a warm, draft free place until it has increased in bulk from 1/3 to 1/2. Bake at 350° for 40-50 minutes. Remove from oven and cool on racks.

= = = = = = = = = =
William Penn Pasta
Liberty Tree Tavern

1 oz Light olive oil
1 tsp Fresh chopped garlic
2 oz Applewood smoked bacon
5 oz Crimini mushrooms, sliced
5 oz Chicken breast, sliced very thin
6 oz Penne pasta, cooked
4 oz Marinara sauce
4 oz Heavy whipping cream
2 oz Fresh baby spinach
To taste Kosher salt and ground black pepper

Cook pasta according to package instructions and cool. Heat a non-stick saute pan over medium-high heat. Add olive oil and bacon; cook until bacon is crispy, about 3 minutes. Add garlic and mushrooms, cook for about 3 more minutes until mushrooms are soft. Add chicken and cook until chicken is cooked through, about 3-4 minutes. Add heavy cream, marinara, pasta and cook, stirring constantly. for 2-3 minutes until sauce has thickened and pasta is heated through. Add spinach and stri in until just wilted. Season to taste and serve.

= = = = = = = = = =
Yankee Pot Roast
Liberty Tree Tavern

2 oz Butter
1/2 oz Garlic
1/2 lb Carrots, peeled and diced
3/4 lb Onions, diced
1/2 oz Thyme, fresh minced
1 lb Button mushrooms, sliced
6 lb Beef roast, chuck
3 oz Flour
4 cups Beef broth
1/2 each Celery
2 cups Tomatoes, diced
1 cup Burgundy wine

In a braising pan, add butter and brown the meat, after browned remove and drain the meat. Add the flour to the pan, stir the remaining butter and flour together and continue cooking until flour is lightly brown. Add the burgundy wine, the beef stock, tomatoes, diced carrots, celery, onion and mushrooms. Add fresh thyme. Add the meat back into the pan and simmer for 40 minutes to an hour until meat is tender.

= = = = = = = = = =
Vegetarian Chili
Columbia Harbor House
Yield: 1 gallon

1/4 cup olive oil
1/2 teaspoon dry thyme leaves
1/4 cup diced red bell pepper
1/2 teaspoon dry oregano leaves
1/4 cup diced green bell pepper
1/2 teaspoon cracked black pepper
1/2 cup diced celery
1/2 teaspoon ground cumin
1/2 cup diced red onions
1 1/2 teaspoon chopped jalapeno pepper
1/4 cup diced fresh carrots
1/4 cup tomato paste
1 tablespoon minced garlic
1 quart water
1/2 cup sliced fresh mushrooms
1 tablespoon cornstarch
1 cup fresh or frozen corn kernels
1 1/2 cup canned great northern beans
2 cups canned diced tomatoes
1 1/2 cups canned pinto beans
1/4 cup black olive wedges
1 1/2 cups canned black beans
1 tablespoon chili powder
1 1/2 cups canned kidney beans
1/4 teaspoon cayenne pepper

Heat large saucepot until hot. Add olive oil, then peppers, celery, onions, carrots, mushrooms and garlic. Cook until the vegetables are tender. Add corn, tomatoes, olives, tomato paste, seasonings, jalapeno peppers, and water. Bring to a boil. Mix cornstarch with a little water and stir into pot to thicken. Add drained beans to the pot. Cook until heated through. Check flavor and adjust seasonings to taste.

[bi]Index complete through this post.[/b]
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Old 06-11-2009, 10:08 AM   #2710
piratesmate
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I actually used to be smart...before I had kids & brain damage
 
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Join Date: Feb 2001
Location: Defeating the Huns!
Posts: 8,590

Thanks to everyone who has posted recipes!

I've added the following requests to our list (see post #5 at http://www.disboards.com/showthread.php?t=1777635 )

Quote:
Originally Posted by Miako View Post
Is there a recipe here for the Crystal Palace Vegetable Frittata? I saw the Grand Floridian Café one. I also saw someone requesting for the Crystal Palace frittata in the thread somewhere before, but, I'm not sure if the recipe was ever posted? I had it during our week at Disney and it was sooo yummy~ I'm craving it again already!
Miako - This one is still on our request list & as far as I know, no one has posted it yet. I'd written to ask for it a while ago, but haven't heard. Perhaps you'd like to try? See the suggestions for making requests in post #4 of the index.

Quote:
Originally Posted by Dziactor View Post
Wanted to request a couple of recipes...
Liberty tree Tavern - Pilgrim's Feast Brown Gravy & Strawberry Shortcake
Bengal Barbecue - Chieftain Chicken Skewer & Polynesian Sauce
I found these recipes from the Magic Kingdom Restaurants over on the Magical Kingdoms Web site:

Amber Waves of Grain
Liberty Tree Tavern
Yield: 1 serving

3 oz zucchini
3 oz yellow squash, coin cut
2 oz red pepper, 1"x2"
2 oz shiitake mushrooms
2 oz broccoli florets
1 Tbsp olive oil
1 tsp chopped garlic
2 oz bulgaru2 oz buckwheat
4 oz white rice
1 Tbsp herb oil
4 oz roasted vegetable sauce (below)
Salt & pepper, to taste

Cook all rice, bulgur, and buckwheat as directed on box, then combine. Set aside and keep hot. Sauté all vegetables in oil and garlic until tender. Season vegetables with salt and pepper. To serve, pour sauce evenly over plate, then mound rice mixture in middle. Top with vegetables.

Roasted Vegetable Sauce
Yield: 1 gallon

1 #10 can diced tomatoes
2 oz chopped garlic
4 oz basil pesto
1 can roasted peppers
1 Tbsp black pepper
1 Tbsp salt

Combine ingredients, roast in oven for 20 minutes. Puree with blender.

= = = = = = = = = =
Caramel Apple Pie
Liberty Tree Tavern

6 oz. Apple Filling
3 oz. Shortbread crust (below)
4 oz. Vanilla Ice Cream
1/4 t. Powdered sugar
1 oz. Caramel sauce (below)

Portion shortbread crust into 3oz. balls, then roll out to 1/8-inch thickness and put in small tins. Fill crust with 6oz. Apple filling, fold crust edges over apples in random a manner. Bake at 350 for 15 minutes. Keep pie warm in warmer. At time of service plate on star plate, dust with powdered sugar, then top with caramel sauce and serve with ice cream.

Shortbread Crust
Yield: 3 pounds

1 lb Butter
6 oz. Sugar
1/4 t salt
4 oz. Eggs
1.5 lb Flour

Cream butter, sugar, and salt together in mixer. Add eggs gradually until incorporated. Finally add flour to mixture and make dough. Remove dough and refrigerate.

Caramel Sauce
Yield: 1.5 pounds

1 lb Sugar
1/4 qt. Heavy cream
0.5 oz. water

Add water and sugar it a pot and carmelize sugar to a golden brown. Add cream into carmelized sugar at lowered heat (gradually) until smooth. Cool.

= = = = = = = = = =
Clam Chowder
Liberty Tree Tavern

1 lb Margarine
¾ lb All-purpose flour
1 can (23 oz) Clam juice
1 can (25 oz) Clams, chopped
1½ cups diced Celery
1½ cups diced Onions
1½ cups diced Green pepper
1 2/3 qts hot Milk
1 2/3 ozs Salt
¼ tsp ground White pepper
¼ tsp ground Thyme
1½ cups diced Potatoes (1/2 inch cubes)

With melted margarine, combine celery and onions, cook for 5 minutes or until transparent. Add flour to make roux and mix until smooth. Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth. Continue cooking for about 10 minutes. Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.

= = = = = = = = = =
Flank Steak Marinade
Liberty Tree Tavern
Yield: serves 6

4 teaspoons salt
2 teaspoons black pepper
2 tablespoons curry powder
2 teaspoons cumin
2 tablespoons rosemary, fresh, chopped
4 teaspoons paprika
2 teaspoons coriander
2 tablespoons granulated garlic
2 teaspoons oregano, dried

Combine all ingredients then store in a sealed container. Rub steak with marinade and let sit in cooler for at least one hour. Steak can marinate for 24 hours in advance. Roast steak off in 350° oven for about 15 minutes. Steak will be cooked medium.

= = = = = = = = = =
Lemon Strawberry Trifle
Liberty Tree Tavern

3 oz. Lemon Curd (below)
3 oz. Fresh Sliced Strawberry
3 oz. Lemon Pound Cake cut into ½ inch squares (below)
1 oz. Whipped Cream

In the Liberty Tree Mug. Place 1½ oz. of Lemon Curd on the bottom of the mug. Then place 1½ oz. of strawberries on the lemon curd. Now place the pound cake on the strawberries. Repeat the whole process one more time and finish with a final layer of lemon curd. Garnish with whipped cream and 2 strawberry slices.

Lemon Curd

12 each Large Eggs
½ cup Orange Juice
½ cup Fresh Lemon Juice
3 cups Sugar
16 tbsp. Butter
1 qt. Whipping cream

In a medium sauce pan, whisk together the eggs, sugar, lemon juice and orange juice until blended. Cook over medium heat, whisking constantly until the mixture just comes to a boil. The mixture will thicken. Remove from heat and immediately pour through a strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until the butter has melted. The lemon curd will continue to thicken as it cools. When mixture is cooled fold in whipped cream. When finished cover, label, date, and refrigerate.

Lemon Pound Cake

5½ cup Cold Water
6 ea. Whole eggs
6 ea. Egg yolks
¾ cup oil
1 box Yellow Cake Mix
1 Grated Lemon
3 tbsp. Lemon extract

Mix ¾ of the water, oil, lemon rind, and lemon extract together. Add eggs to the above mixture. Add the remaining water. Beat until fluffy. Bake in 350 degree DECK oven for 1.5 hrs.

= = = = = = = = = =
Sally Lunn Rolls
Liberty Tree Tavern

1 cup milk
1/2 cup vegetable shortening
1/4 cup water
4 cups all purpose flour, sifted
1/3 cup sugar
2 teaspoons salt
2 packages active yeast
3 eggs

Preheat oven to 350°F. Butter 2 each 9 1/4 by 5 1/4 by 2 3/4 in loaf pans. Heat milk, shortening, and water until very warm; about 120°. The shortening doesn't need to melt. Combine 1 1/3 cups of flour and the sugar, salt and yeast in a large mixing bowl. Add the warm liquids to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Gradually add 2/3 cups of flour and the eggs. Beat at high speed for 2 minutes. Add 2 cups of flour. Mix well. The batter will be thick but not stiff. Cover the dough and let rise in a warm, draft free place (85°) until it doubles in bulk, about 1 1/4 hours. Punch the dough down and divide it between the prepared pans. Cover and let rise in a warm, draft free place until it has increased in bulk from 1/3 to 1/2. Bake at 350° for 40-50 minutes. Remove from oven and cool on racks.

= = = = = = = = = =
Yankee Pot Roast
Liberty Tree Tavern

2 oz Butter
1/2 oz Garlic
1/2 lb Carrots, peeled and diced
3/4 lb Onions, diced
1/2 oz Thyme, fresh minced
1 lb Button mushrooms, sliced
6 lb Beef roast, chuck
3 oz Flour
4 cups Beef broth
1/2 each Celery
2 cups Tomatoes, diced
1 cup Burgundy wine

In a braising pan, add butter and brown the meat, after browned remove and drain the meat. Add the flour to the pan, stir the remaining butter and flour together and continue cooking until flour is lightly brown. Add the burgundy wine, the beef stock, tomatoes, diced carrots, celery, onion and mushrooms. Add fresh thyme. Add the meat back into the pan and simmer for 40 minutes to an hour until meat is tender.

= = = = = = = = = =
Vegetarian Chili
Columbia Harbor House
Yield: 1 gallon

1/4 cup olive oil
1/2 teaspoon dry thyme leaves
1/4 cup diced red bell pepper
1/2 teaspoon dry oregano leaves
1/4 cup diced green bell pepper
1/2 teaspoon cracked black pepper
1/2 cup diced celery
1/2 teaspoon ground cumin
1/2 cup diced red onions
1 1/2 teaspoon chopped jalapeno pepper
1/4 cup diced fresh carrots
1/4 cup tomato paste
1 tablespoon minced garlic
1 quart water
1/2 cup sliced fresh mushrooms
1 tablespoon cornstarch
1 cup fresh or frozen corn kernels
1 1/2 cup canned great northern beans
2 cups canned diced tomatoes
1 1/2 cups canned pinto beans
1/4 cup black olive wedges
1 1/2 cups canned black beans
1 tablespoon chili powder
1 1/2 cups canned kidney beans
1/4 teaspoon cayenne pepper

Heat large saucepot until hot. Add olive oil, then peppers, celery, onions, carrots, mushrooms and garlic. Cook until the vegetables are tender. Add corn, tomatoes, olives, tomato paste, seasonings, jalapeno peppers, and water. Bring to a boil. Mix cornstarch with a little water and stir into pot to thicken. Add drained beans to the pot. Cook until heated through. Check flavor and adjust seasonings to taste.

Index complete through this post.
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Last edited by piratesmate; 06-11-2009 at 10:29 AM. Reason: fixing format codes
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Old 06-13-2009, 11:29 PM   #2711
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A question from another thread regarding Kona's Sticky Wings. Can someone please help her?
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Originally Posted by engle View Post
I found the recipe for them but don't understand....

Do I poach the chicken and then fry it? Anyone made these??
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Old 06-14-2009, 09:55 AM   #2712
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Thanks PiratesMate!! You work so hard on this thread and making it so we can access the recipes easily. Its really nice to be able to have a little piece of Disney at home. Especially now with the economy soo bad and maybe you can't go at least you can make some favorites and relive past trips.
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Old 06-15-2009, 01:06 PM   #2713
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Wolfgang Puck Creme Brule'

Does anyone have the recipe for the Wolfgang Puck Creme Brule? I had it (and others) and it was the best I had at WDW. Delicious!
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Old 06-15-2009, 03:06 PM   #2714
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Quote:
Originally Posted by Barbruka View Post
Does anyone have the recipe for the Wolfgang Puck Creme Brule? I had it (and others) and it was the best I had at WDW. Delicious!
The Wolfgang Puck website has a Crème Brulée recipe that he uses in his Crème Brulée Tart. This might be what he also uses for his normal Crème Brulée.

Also, I'll PM you a contact at his restaurant in Orlando who is very good at responding to recipe requests.

Crème Brulée
Wolfgang Puck
Serves 8

6 egg yolks
1/2 cup sugar
3 cups cups heavy cream
1 vanilla bean, split lengthwise
7 tablespoons unsalted butter, softened

At least 8 hours ahead or the night before, make the Crème Brulée: In a large metal bowl set over a saucepan of simmering water but not touching the water, whisk the egg yolks and sugar together until the mixture is light and thick enough to form a ribbon. This takes quite a long time; be strong and patient. Remove the bowl from the heat.

Carefully whisk in the cream. Add the vanilla bean. Place the bowl back over the saucepan, reduce the heat to low, and cook gently for about 45 minutes, stirring frequently with a wooden spoon and checking that the water does not boil. The custard will be done when the mixture is thick enough to adhere to the spoon without dripping. When the custard is done, remove the bowl from the heat and whisk in the butter, a little at a time, until all of it has been incorporated. Pour and press the custard through a fine strainer into a bowl. Cover the bowl and refrigerate at least 6 hours or overnight.

Just before serving, heat a caramel iron on the burner of a stove. Sprinkle the sugar evenly over the top and carefully caramelize the sugar with the hot iron. Alternately, place the tart under a hot broiler, near the heat, for 1 to 2 minutes, or until the sugar caramelizes. Or use a small blow torch to caramelize the sugar, following the manufacturer’s directions.
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Old 06-15-2009, 03:15 PM   #2715
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Has anyone posted the Popcorn Mahi recipe from GF Cafe? I FINALLY got it after asking about 9 months ago
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