Disney Information Station Logo

Go Back   The DIS Discussion Forums - DISboards.com > Just for Fun > The Creative Community > Cooking
Find Hotel Specials & DIScounts
 
facebooktwitterpinterestgoogle plusyoutubeDIS UpdatesDIS email updates
Register Chat FAQ Tickers Search Today's Posts Mark Forums Read





Reply
 
Thread Tools Rate Thread
Old 06-15-2009, 03:39 PM   #2716
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,123

Quote:
Originally Posted by DoodlesMom View Post
Has anyone posted the Popcorn Mahi recipe from GF Cafe? I FINALLY got it after asking about 9 months ago
I never heard back from them (sort of the norm right now). Could you please post the recipe?
__________________
Disney Recipe Exchange

First visit to WDW in 1976. Many times since then.

Tatania is offline   Reply With Quote
Old 06-24-2009, 11:26 PM   #2717
lflax
We went, we loved it, we are going back!!
 
lflax's Avatar
 
Join Date: Mar 2007
Posts: 133

Fruit Tart or Peanut Butter Cake recipes??

This is such a great thread!! I have read so many fantastic recipes!!! I did not see two that I have been looking for, can anyone help?

I am looking for the recipe for the little fruit tarts that we had at 1900 Park Fare. I think they may be served other places also. They had blueberries, raspberries and I think mandarin oranges on top.

I would also like the recipe for the chocolate peanut butter cake served at the Sci-Fi.

Any help would be appreciated!!
__________________
March 2005 - Our "Once in a Lifetime" Trip

May 2006 - Our "Maybe Just One More Time" Trip

December 2007 - Our "Party of Five ~ You have to go with us!" ~ Christmas Trip

June 2009 - "Face it - we are addicted to Disney " "Going to Celebrate!!" Trip

May 2011 - Take 5!! We are all going back!!!
lflax is offline   Reply With Quote
|
The DIS
Register to remove

Join Date: 1997
Location: Orlando, FL
Posts: 1,000,000
Old 06-25-2009, 10:48 AM   #2718
piratesmate
Drah-gun! I don't do that tongue thing!
I actually used to be smart...before I had kids & brain damage
 
piratesmate's Avatar
 
Join Date: Feb 2001
Location: Defeating the Huns!
Posts: 8,590

Quote:
Originally Posted by DoodlesMom View Post
Has anyone posted the Popcorn Mahi recipe from GF Cafe? I FINALLY got it after asking about 9 months ago
Oooo, please share this recipe!

Quote:
Originally Posted by lflax
<snip>I am looking for the recipe for the little fruit tarts that we had at 1900 Park Fare. I think they may be served other places also. They had blueberries, raspberries and I think mandarin oranges on top.

I would also like the recipe for the chocolate peanut butter cake served at the Sci-Fi.<snip>
I've added your request for the tarts to our list in the index: http://www.disboards.com/showthread.php?t=1777635 The chocolate peanut butter cake has already been requested. Hopefully someone will hear back soon about that one.

I picked up a few more recipes from the Magical Kingdoms website - this time from the Cruise Line section since this is the area in which we have the fewest recipes. I'm not sure whether they're abysmally hard to get or if it's just that fewer people cruise than go to the parks.

Peanut Butter Pie
DCL, Animator's Palette
Yield: 8 servings

1½ cups creamy peanut butter
8 ounces cream cheese, softened
¾ cup sugar
2 tablespoons butter, melted
1 cup heavy cream, whipped stiff
1 baked 8- inch pie shell

With an electric mixer, blend the peanut butter and cream cheese until smooth. Add the melted butter to peanut butter mixture, then fold in whipped cream. Pour into the baked pie shell and refrigerate for 1 hour. Glaze with Ganache (recipe below) if desired.

Ganache

½ cup heavy cream
4 ounces dark chocolate, chopped

In a saucepan over medium heat, bring the cream to a boil. Remove from heat and fold in chocolate until no streaks of white remain. Cool unto lukewarm, then glaze cake. Refrigerate for at least two hours before serving.

= = = = = = = = = = = =
Grand Marnier Soufflé with Chocolate Sauce
DCL, Lumiere's /Triton's
8 - 4oz ramekins

For coating the ramekins
3 oz Melted butter
4 oz Sugar
Brush melted butter in the insides of the ramekins and coat it with sugar.

Dough
Half pint Milk
2 oz Butter
4 oz Flour
6 Yolks
Pinch Orange zest

Meringue
3 oz Sugar
5 Egg white
Half oz Corn starch (Optional)

Grand Marnier Sauce
Half pint Cream
Half pint Milk
Half pint Water
1 pound Chocolate
2 oz Cocoa powder
8 oz Sugar
1 oz Corn starch
3 fl oz Grand Marnier

= = = = = = = = = = = =
Herb-Crusted Sea Bass
DCL, Lumiere's /Triton's
Yield: 4 servings

Mushroom Duxelles
1 pound button mushrooms
1 shallots, finely chopped
1 tablespoon olive oil
½ cup white wine

Coarse salt and freshly ground white pepper, to taste
Finely chop the mushrooms to about 1/16" in thickness. Sauté the chopped shallots in the olive oil, add the mushrooms and wine, and cook gently until all the excess liquid has evaporated. Add the salt and ground white pepper. Reserve and chill.

Tomato Concasse
4 beefsteak tomatoes
1 medium onion, finely diced
2 tablespoons olive oil
½ cup Riesling wine
Coarse salt, to taste

Remove the core from top of each tomato, then cut an X skin-deep in the bottom of each tomato. Bring 3 cups of water to a rolling boil in a small saucepan. Submerge each tomato, one at a time, into the boiling water for 10 to 15 seconds, then put into a bowl of cold water to stop the cooking. Peel the skin off, then cut in half and remove the seeds. Cut into 1/4" pieces. Sauté the onions in the olive oil in a medium pan over medium heat until soft. Add the white wine and salt and cook until liquid is reduced by half (to 4 tablespoons). Add the tomatoes and gently simmer for about 12 minutes, until all excess liquid has evaporated. Put aside and chill.

Herb Crust
6 tablespoons unsalted butter, softened
1 cup coarse breadcrumbs
1 tablespoon brandy
1 tablespoon Pernot
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 teaspoons chopped garlic
2 teaspoons chopped fresh Italian parsley
1 whole egg

Mix all the ingredients thoroughly; set aside at room temperature.

Sea Bass
4 sea bass (6 ounces each), cut into 2" x 3" pieces
Preheat the oven to 350°F Place the sea bass on a baking sheet and spread the Mushroom Duxelles on top. Spread the Tomato Concasse on top of the Mushroom duxelles, then place the Herb Crust on top. Place the sea bass in the oven for 18 to 20 minutes, until the fish is firm and the crust is golden.

Cooks Note: this impressive dish is perfect for dinner parties, as the mushrooms, tomato sauce, and herb crust all can be prepared ahead of time.

= = = = = = = = = = = =
Cold Cream of Mango & Papaya
DCL, Parrot Cay

Mango
Papaya
Vanilla Ice cream
Syrup
Passion fruit paste
Garnish:
Fresh Mint leaf
Deseed Mango and Papaya, blend all the ingredients together to smooth consistency and chill. Serve chilled with a garnish of a Mint leaf.

= = = = = = = = = = = =
Baked Lobster Tail with Saffron Rice
DCL, Special Dinner
Yield: 4 servings

Seasoned Butter

½ cup (1 stick) butter
1½ teaspoons paprika
2 small garlic cloves, crushed
¼ cup brandy
1 teaspoon chopped fresh parsley
½ teaspoon freshly ground black pepper

Place all the ingredients for the seasoned butter in a blender and whip until the butter doubles in volume; set aside.

Saffron Rice

1 medium onion, finely chopped
½ cup white wine
1 cup parcooked long-grain rice, such as Uncle Ben's Converted Rice
1 2/3 cups chicken or vegetable stock (if using canned stock, choose low-sodium)
1 teaspoon salt
½ teaspoon freshly ground white pepper
1 pinch fresh saffron (6 stamens) placed in 2 tablespoons of white wine
Lemon wedges, for garnish

Sauté the onion in saucepan until transparent, add the white wine, and reduced by two thirds. Add the rice. Add the chicken or vegetable stock, salt, and pepper, and bring to a boil. Cover and cook over low heat for about 18 minutes, until the rice has a "bite" and the liquid has been absorbed. Remove from heat. Add the saffron-white wine mixture, and stir in thoroughly. Stir in remaining Seasoned Butter from the cooked lobster.

Lobster

4 lobster tails, 8 ounces each
Coarse sea salt and freshly ground white pepper, to taste
1 tablespoon olive oil

Preheat the oven to 350°F. Using a pair of kitchen shears cut a lengthwise slit in the lobster shells. Pull the lobster-tail meat up and out of each shell, keeping the tails connected at the back. Season with salt and pepper, and brush meat with olive oil.
Place the lobster tails meat side down in a preheated sauté pan. Sear the outsides of the tail meat briefly, then place on a baking sheet. Spread the tail meat with the Seasoned Butter, then place in a preheated oven for approximately 15 minutes, or until the meat thermometer registers 150°F.

To serve:
Place the rice in the center of the plate. Top with lobster. Garnish with lemon.

Cook's note: Since this recipe uses only the tail, look for spiny rock lobsters, which have most of the meat in the heavy tail. If you buy live lobsters, place in the refrigerator (but not directly on ice) until ready to cook.

= = = = = = = = = = = =
Chocolate Lava Cake
DCL, Special Dinner
Yield: 14 portions

1 lb Unsalted Butter
7 oz Chocolate
6 oz Whole Egg
4 oz Granulated Sugar
3 oz Flour
3 oz Egg Yolk

Melt butter in a bain Marie. Add chocolate to melt. Whisk egg yolks, whole egg and sugar together gently. Add to above. Add sieved flour to above. Place mixture in small moulds flexi pans - approx 3oz per mould. Bake for approximately 14 mins at 380°F

= = = = = = = = = = = =
Chilled-to-the-bone Honeydew Melon & Mango Soup

Honeydew melon, peeled and de-seeded
Mangos,peeled and chopped
Clear honey
Whole milk
Plain yogurt
Sour cream
Lemon - juiced

Puree all the ingredients together and served in a chilled bowl. Garnish: mint leaves, sour cream

= = = = = = = = = = = =
Bahama Mama

½ oz White Rum
½ oz Meyers Rum
½ oz Creme De Banana
½ oz Malibu Rum
2 oz O.J.
2 oz Pineapple Juice
Dash of Grenadine

Mix all ingredients together.

= = = = = = = = = = = =
Corey Byrne's Mum's Pavlova
Yield: 4 servings

5 Egg Whites
1 1/2 Cups of superfine Sugar
1 Tsp. White Vinegar
1 Tsp. Vanilla Extract
1 1/2 Cups Whipped Cream
1 1/2 Cups Raspberries
4 Passion Fruit

Whisk Egg Whites to a Soft Peak. Slowly add Sugar and Continue Whisking . Whisk in Vinegar and Vanilla. Place on a Greased Plate/Tray and Bake for 2 1/2 hours on 220 degrees Fahrenheit. When time is finished leave Pavlova in oven to cool. Push in the Top of the Pavlova. Fill in the hole with Whipped Cream. Top with raspberries and passion fruit.

= = = = = = = = = = = =
Stollen Bread

18 lbs Bread Flour
2 lbs Sugar
10 oz Instant dry yeast
6 oz. Salt
2lbs Butter
1 litre Eggs
4 litres Milk
500 ml Water

Mix all the dry ingredients together in the mixing bowl.
Add the milk and eggs and water in the mixture. Mix them for four minutes at the slow speed. Mix the dough to the soft consistency. The butter to be added to the dough at the end of the mixing. Rest the dough for 1hr, after dividing it in the two pound pieces. Roll out the dough into a rectangle at 4mm thickness and apply the almond filling evenly all over. Starting from one end roll the dough into a rope. Divide in two by cutting length wise through the middle. Cut into portions to fit the banana bread mold then taking the 2 divided pieces criss cross them into a rope try to keep the open face (filling side) facing the top while knotting it into a rope. Place into banana bread mold and proof the dough until doubled in size. Cover the top with butter struzzel. Bake the bread. Cut the loaf once it has properly cooled.

Almond Filling
2 oz Almond Flour
3 oz Milk
1 oz Soft butter
12 oz Almond Paste

Mix the almond paste and butter together until soft add milk little at a time until all of it is incorporated. Finally add the almond flour into the mix.

Butter Struzzel
4oz Butter
4oz Sugar
8oz Flour
1/4tsp Baking powder
Zest of 1/4 lemon

Cream the butter and sugar until the mix is light in color but the sugar granules are still visible. Sieve together the dry ingredients and fold into the butter mix.

Baking Temperature - 375°F
Prepare the almond paste. Make sure the milk is warm before starting the mix. Banana bread mold is half moon shape molds. They are one feet in length.

Index updated through this post.
__________________
Deb, Proud Mom to a member of the Bronze Medal winners at the Tae Kwon-Do World Championship 2007 (DS is the redhead)

Last edited by piratesmate; 06-25-2009 at 12:24 PM.
piratesmate is offline   Reply With Quote
Old 07-01-2009, 01:20 PM   #2719
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,123

Quote:
Originally Posted by lflax View Post
This is such a great thread!! I have read so many fantastic recipes!!! I did not see two that I have been looking for, can anyone help?

I am looking for the recipe for the little fruit tarts that we had at 1900 Park Fare. I think they may be served other places also. They had blueberries, raspberries and I think mandarin oranges on top.

I would also like the recipe for the chocolate peanut butter cake served at the Sci-Fi.

Any help would be appreciated!!
I think there's been a change in WDW guest services policy towards passing on recipe requests. Probably all part of new efficiencies trying to save time and money. I'd be interested in hearing other people's experiences but right now they seem to send out a form letter in response to requests saying:
Quote:
"Thank you for contacting the Walt Disney World Resort.

We are delighted that you enjoyed the [whatever] at [restaurant] at Disney's [theme park]. Unfortunately, we do not have recipes available to share with our guests. You may wish to contact our Mail Order Merchandise as they do offer several different cookbooks with some of our most requested
recipes in them.
Mail Order Merchandise may also be contacted etc.
Again, we are sorry this is not the favorable response you were
anticipating, however we appreciate your understanding."
As regards the Popcorn Mahi recipe they wrote: "We do apologize, and after several attempts, we are unfortunately unable to get this recipe for you, we do not keep recipes on file at this office. "

If it was sent to DoodlesMom, then hopefully she'll come back and post it one day.

Anyway, what I'm hoping is that this thread can turn into a place where people who went to one of the parks and took the time to ask for a recipe at a Disney restaurant will come and post it - assuming the chefs will still give it out in person. There doesn't seem to be much point in posting requests for new dishes IF Guest Relations is now sending the same form response to these requests. I know several times in the past, posters have promised to try and get requested recipes while visiting the parks. Perhaps they weren't able to because I didn't see them come back and post anything.

I'm going to Disney World during the Food and Wine Festival and will see if I can get any recipes but I won't be spending as much time and effort doing it as I did on my last visit because this time I've got my sister along for her first visit to the Park and we'll be busy visiting the attractions.
__________________
Disney Recipe Exchange

First visit to WDW in 1976. Many times since then.

Tatania is offline   Reply With Quote
Old 07-01-2009, 05:52 PM   #2720
mh1973
DIS Veteran
 
mh1973's Avatar
 
Join Date: Jun 2007
Location: Leeds, AL
Posts: 957

Quote:
Originally Posted by Tatania View Post
I'm also waiting for the requests I put in at 4 restaurants. I wrote to Disney Guest Relations tonight and hinted that in return for filling out questionnaires are really expect to hear back from these restaurants, LOL.

Heading back to work tomorrow and am SO tired but will post 2 of the requested drink recipes I was given.

Eiswein Martini
Le Cellier, Epcot

1 ounce Inniskillan Vidal Eiswein
1 ounce Vodka

Shake with ice for approximately 60 seconds, then strain into a martini glass.


Grey Goose Citron Vodka Slushie
Drink Kiosk by France, Epcot

3 cups Grey Goose Citron Vodka
1 cup *Polynesian Pleasure Lemon Frozen Drink Mix from Florida Natural Flavours in Casselberry, FLA
Ice if making in a blender or water according to manufacturer’s instructions for slush machine.

Mix Vodka and Polynesian Pleasure Lemon. It helps to chill the mix before putting in a slushie machine. Add the required amount of water for your machine (generally for 1 liter alcohol you use 1 ¾ gallon or 28 cups water.)
If making in a blender use enough ice to produce the slushie effect.
* can try substituting frozen Minute Maid lemonade


Grand Marnier Orange Slush
Drink Kiosk by France, Epcot

3 cups Grand Marnier
1 cup *Orange Fruit Smoothie from Florida Natural Flavours in Casselberry, FLA
Ice if making in a blender

Same instructions as for the Lemon Slush.
*If substituting the Orange Fruit Smoothie try for something with an orange dreamsicle taste.
Does anyone know of a substitute for the Orange fruit smoothie? What are you using and where did you get it?
mh1973 is offline   Reply With Quote
Old 07-03-2009, 03:13 PM   #2721
NJDad18
Mouseketeer
 
NJDad18's Avatar
 
Join Date: Jan 2006
Location: Westampton, NJ
Posts: 344

We just came back from WDW and we had this great dessert at Kona. I think that is was called the volcano? It was similar to the Chocolate Wave at Coral Reef, but no liquor on the center. I was wondering if anybody has the recipie for the Kona dessert and what it's called.

Thanks.
__________________
DVC Member since 1998

NJDad18 is offline   Reply With Quote
Old 07-06-2009, 10:05 AM   #2722
mattieb145
Earning My Ears
 
Join Date: Jul 2009
Posts: 1

Raglan Road

Im looking for the receipt to Raglan Road's bangers and mashed? Does anyone have it? Thanks.
mattieb145 is offline   Reply With Quote
Old 07-06-2009, 01:35 PM   #2723
Sand
Mouseketeer
 
Sand's Avatar
 
Join Date: May 2009
Location: Beantown; FL native
Posts: 400

Hello fellow Disney Foodies! Just came across this thread, WOW!! I wish I would have known about this sooner. I too collect disney recipes like others who collect pins.
Had an amazing Quinoa Salad in 12-2007 at Crystal Palace, no not the one with shrimp, and have not found any recipe close to it. I am sorry, my wonky brain can no longer remember all that was in it. I think just veggies and a vinaigrette type dressing. The mediterranean sald there is off the charts!

Also, I have seached, to no avail, for the Chocolate crepes with Creme de Mint mousse filling the WDW Castle used to serve in the late 70's early eighties. My mom (then a single mom) and I would always stop by there to eat there and always share the crepes. We would go even if it were just for dessert. You know the days you could actually walk up, no reservation, and get a table.

Thanks to everyone who maintains this thread!! Appreciate all the time and effort. subbing.
__________________
Sand is offline   Reply With Quote
Old 07-06-2009, 09:02 PM   #2724
Sweety_tweety
Mouseketeer
 
Join Date: May 2007
Posts: 296

Recipe for Tomato and Mozzarella Sandwich from BW Bakery

I absolutely loved the tomato and mozzarella sandwich from the BW Bakery. We were at the BC earlier this month, I had this sandwich three times (twice because I did not care for my dinner).

Obviously, the sandwich is pretty simple, but I can't figure out what kind tomatoes the used or how they were prepared. I will be forever grateful to whoever finds the recipe!
Sweety_tweety is offline   Reply With Quote
Old 07-07-2009, 01:13 PM   #2725
roscoepc1
DIS Veteran
 
Join Date: Jun 2008
Posts: 1,139

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....
__________________
~Laura~


roscoepc1 is offline   Reply With Quote
Old 07-08-2009, 01:54 PM   #2726
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,123

Quote:
Originally Posted by mh1973 View Post
Does anyone know of a substitute for the Orange fruit smoothie? What are you using and where did you get it?
I didn't try this recipe but would imagine since the suggested substitute is a frozen drink mix, one should try and find an orange punch type drink that tastes like a creamiscle.


Quote:
Originally Posted by NJDad18 View Post
We just came back from WDW and we had this great dessert at Kona. I think that is was called the volcano? It was similar to the Chocolate Wave at Coral Reef, but no liquor on the center. I was wondering if anybody has the recipie for the Kona dessert and what it's called.
This may have been posted but I can't load the index page to check.

Volcano Dessert
from Spirit of Aloha Dinner Show, Polynesian
Yield: 8 -6oz portions

2 cups Heavy cream
8 oz White chocolate
2 ea Egg yolks
10 oz Sugar
10 oz Exotic fruit puree (mango/pineapple/passion fruit/lemon)
1 oz. Cocoa Powder
1. Melt white chocolate at room temperature
2. Whip egg yolks with sugar until creamy texture.
3. Puree tropical fruits and mix with egg mixture.
4. Add white chocolate
5. Whip heavy cream until a creamy consistency, but not quite firm and fold into batch.
6. Pour into small molds and freeze until completely frozen.
7. Turn over the frozen molds onto a serving platter and dust with cocoa powder.
8. Serve with your favorite tropical and berry sauce.



Quote:
Originally Posted by mattieb145 View Post
Im looking for the receipt to Raglan Road's bangers and mashed? Does anyone have it? Thanks.
Bangers and mash is sausage and mashed potatoes. The sausages used at Raglan can be purchased at Tommy Moloneys under Kevin Dundon's brand name "Glenbrody". You can use the mashed potaotes from his similar recipe for Dublin Coddle.


Dublin Coddle
Serves 4

450 g/1 lb potatoes, well scrubbed
225 g/8 oz rindless streaky bacon, cut into lardoons
1 leek, trimmed and thinly sliced
1 large carrot, diced
1 tsp fresh thyme leaves, plus extra to garnish
400 ml/14 fl oz vegetable stock
4 large butcher-style sausages
3 tbsp milk
25 g/1 oz butter
salt and freshly ground black pepper

Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife.

Heat a pan and sauté the bacon the pan for 2-3 minutes until it has begun to release its fat. Add the leek, carrot and thyme and continue to cook for 4-5 minutes until softened but not coloured.

Pour the vegetable stock into the pan and bring to the boil, then reduce the heat and simmer gently for about 15 minutes until the liquid has slightly reduced and the vegetables are completely tender.

Heat a griddle pan and cook the sausages for 10-15 minutes until cooked through and well marked.

Drain the potatoes in a colander and then peel while they are still hot. Push through a potato ricer or sieve using a spatula. Quickly heat the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.

To Serve: Using two tablespoons, shape the potato puree into quenelles and arrange two in each warmed wide rimmed serving bowl. Spoon around the bacon and vegetable mixture. Cut the sausages on the diagonal and arrange on top. Scatter over the thyme leaves to garnish.



Quote:
Originally Posted by Sand View Post
Also, I have seached, to no avail, for the Chocolate crepes with Creme de Mint mousse filling the WDW Castle used to serve in the late 70's early eighties. My mom (then a single mom) and I would always stop by there to eat there and always share the crepes. We would go even if it were just for dessert. You know the days you could actually walk up, no reservation, and get a table.

Thanks to everyone who maintains this thread!! Appreciate all the time and effort. subbing.

That sounds so good! I checked the Cooking with Mickey Volume 2 (1992) and it's not listed. It might be in the first published cookbook from 1986 so you'd need to check with someone who has it.


As I posted previously, WDW Guest services doesn't seem to be currently fulfilling recipe requests, so it would be cool to see this thread become a place where people who have been to the theme parks and have managed to get a recipe from the restaurant (because they asked for it), to share them. That's the main way I've gotten recipes in the past and anyone can do it. You can also try writing guest services and see if they are more forthcoming.
__________________
Disney Recipe Exchange

First visit to WDW in 1976. Many times since then.


Last edited by Tatania; 07-08-2009 at 02:01 PM.
Tatania is offline   Reply With Quote
Old 07-09-2009, 01:36 PM   #2727
OurDogCisco
DIS Veteran
 
OurDogCisco's Avatar
 
Join Date: May 2002
Location: 2,905 miles away from WDW
Posts: 3,944

We just got back from WDW and we ate at Tutto Italia for lunch one day. My husband ordered the Casarecci (per the waitress recommendation). I picked the lagasna which I really didn't like as much as his pasta. I asked for the recipe but the waitress said "no". I've search the internet in hopes of finding the recipe but no luck so far. So, I'd like to request it if possible.

Thanks, Tina
__________________

I've eaten at 75 out of 247 restaurants at Walt Disney World (30%)
I've eaten at 30 out of 87 quick service/counter service restaurants at Walt Disney World (34%)
I've eaten at 30 out of 73 table-service restaurants at Walt Disney World (41%)
I've eaten at 7 out of 18 signature restaurants at Walt Disney World (39%)
I've eaten at 1 out of 3 dinner show restaurants at Walt Disney World (33%)




Here's my list!

THEME PARKS
  • ANIMAL KINGDOM PARK
    • Flame Tree BBQ
    • Pizzafari
    • Rainforest Cafe
    • Restaurantosaurus
    • Tusker House
    • Yak & Yeti Counter Service
    • Yak & Yeti
  • Disney's Hollywood Studios
    • '50s Prime Time Cafe
    • ABC Commissary
    • Backlot Express
    • Brown Derby
    • Catalina Eddie's
    • Fairfax Fare
    • Feel the Force VIP Package (Fireworks Dessert Party)
    • Hollywood & Vine
    • Mama Melrose's
    • Min & Bill's Dockside Diner
    • Rosie's All-American Cafe
    • Sci-Fi Dine-In
    • Starring Rolls Cafe
    • Studio Catering Company
    • Toluca Legs Turkey Company
    • Toy Story Pizza Planet
  • Epcot
    • Coral Reef (Living Seas)
    • Electric Umbrella
    • Fountainview (Starbucks)
    • Garden Grill (The Land)
    • Sunshine Seasons (The Land)
    • Akershus Royal Banquet Hall (Norway)
    • Biergarten (Germany)
    • Boulangerie Patisserie (France)
    • Chefs de France (France)
    • Fife & Drum (American Adventure)
    • Illuminations Sparkling Dessert Party
    • Katsura Grill (Japan)
    • Kringla Bakeri og Cafe (Norway)
    • La Cantina de San Angel (Mexico)
    • La Hacienda de San Angel (Mexico)
    • Le Cellier (Canada)
    • Liberty Inn (American Adventure)
    • Lotus Blossom Cafe (China)
    • Monsieur Paul (France)
    • Nine Dragons (China)
    • Odyssey
    • Restaurant Marrakesh (Morocco)
    • Rose and Crown (United Kingdom)
    • San Angel Inn (Mexico)
    • Sommerfest (Germany)
    • Spice Road (Morocco)
    • Tangierine Cafe (Morocco)
    • Teppan Edo (Japan)
    • Tokyo Dining (Japan)
    • Tutto Gusto Wine Cellar (Italy)
    • Tutto Italia (Italy)
    • Via Napoli (Italy)
    • Yorkshire County Fish Shop (United Kingdom)
  • Epcot Food & Wine Festival
    • Argentina
    • Australia
    • Belgium
    • Brewer's Collection
    • Canada
    • Caribbean Islands
    • Cheese
    • China
    • Craft Beers
    • Desserts & Champagne
    • Florida
    • France
    • Germany
    • Greece
    • Hawaii
    • Hops & Barley
    • Ireland
    • Italy
    • Japan
    • Mexico
    • Morocco
    • New Zealand
    • Poland
    • Party for the Senses
    • Scandinavia
    • Singapore
    • South Africa
    • South Korea
    • Terra
  • Epcot Food & Garden Festival
    • Buttercup Cottage
    • Fleur De lys
    • Florida Fresh
    • Hanami
    • Intermissions Cafe
    • Jardin De Fiestas
    • Lotus House
    • Pineapple Promenade
    • Primavera Kitchen
    • The Smokehouse
    • Taste of Marrakesh
    • Urban Farm Eats
  • Magic Kingdom
    • Be Our Guest Lunch (Fantasyland)
    • Be Our Guest Dinner (Fantasyland)
    • Casey's Corner (Main Street USA)
    • Cinderella's Royal Table (Fantasyland)
    • Columbia Harbour House (Liberty Square)
    • Cosmic Ray's (Tomorrowland)
    • The Crystal Palace (Adventureland)
    • Diamond Horseshoe Review (Frontierland)
    • The Friar's Nook (Fantasyland)
    • Gaston's Tavern (Fantasyland)
    • Golden Oak Outpost (Frontierland)
    • Liberty Tree Tavern (Liberty Square)
    • The Lunching Pad (Tomorrowland)
    • Main Street Bakery (Starbucks)
    • Pecos Bill's (Frontierland)
    • Pinnochio Village Haus (Fantasyland)
    • The Plaza Restaurant (Main Street USA)
    • Sleepy Hollow
    • Tomorrowland Terrace (Tomorrowland)
    • Tomorrowland Terrace Wishes Dessert Party (Tomorrowland)
    • Tony's Town Square (Main Street USA)
    • Tortuga Tavern (Adventureland)
    • Frontierland Turkey Leg Cart
Water Parks
  • Blizzard Beach
    • Avalunch
    • The Cooling Hut
    • Lottawatta Lodge
    • The Warming Hut
  • Typhoon Lagoon
    • Leaning Palms
    • Lowtide Lou's
    • Surf Doggies
    • Typhoon Tilly's
    • Bodie's All American
    • Earl of Sandwich
    • Fulton's Crab House
    • Ghirardelli's
    • Marketplace Snacks
    • Pollo Campero
    • Rainforest Cafe
    • Starbucks
    • T-Rex
    • Wolfgang Puck Express
  • Pleasure Island
    • Cooke's of Dublin
    • Paradiso 37
    • Planet Hollywood
    • Portobello
    • Raglan Road
  • West Side
    • AMC 24 Pleasure Island Dining
    • Bongo's Cuban Cafe
    • Crossroads at House of Blues
    • Crossroads at House of Blues Sunday Brunch
    • Foodquest
    • Splitsville
    • Smokehouse at House of Blues
    • Wolfgang Puck Grand Cafe
    • The Dining Room at Wolfgang Puck Grand Cafe
    • Wolfgang Puck Express
  • West Side Food Trucks
    • Fantasy Fare truck
    • Namaste Cafe truck
    • Superstar Catering truck
    • World Showcase of Flavors truck
Wide World of Sports
    • ESPN Grill
Resorts
  • All Star Movies
    • World Premiere
  • All Star Music
    • Intermission
  • All Star Sports
    • End Zone
  • Animal Kingdom Lodge
    • Boma Flavors of Africa
    • Jiko: The Cooking Place
    • The Mara
    • Sanaa
  • Art of Animation
    • Landscapes of Flavors
  • Beach Club
    • Beach Club Marketplace
    • Beaches and Cream
    • Cape May Cafe
    • Hurricane Hanna's
  • Boardwalk
    • Big River Grille & Brewing Works
    • Boardwalk Bakery
    • Boardwalk Pizza Window
    • ESPN Club
    • Flying Fish
    • Kouzzina
  • Caribbean Beach
    • Old Port Royale
    • Shutters
  • Contemporary
    • California Grill
    • Chef Mickey's
    • Contempo Cafe
    • The Wave
    • Top of the World Lounge
  • Coronado Springs
    • Cafe Rix
    • Laguna Bar
    • Maya Grill
    • Pepper Market
    • Siesta's
  • Walt Disney World Dolphin
    • Cabana Bar and Beach Club
    • The Fountain
    • Fresh Mediterranean Market
    • Picabu Buffeteria
    • Shula's Steakhouse
    • Todd English's bluezoo
  • Fort Wilderness
    • Crockett's Tavern
    • Hoop Dee Doo Musical Review
    • Meadows Snack Bar
    • Mickey's Backyard BBQ
    • Trail's End Restaurant
  • Grand Floridian Resort and Spa
    • 1900 Park Fare
    • Citrico's
    • Garden View Lounge Afternoon Tea
    • Gasparilla Island Grill
    • Grand Floridian Cafe
    • Mizner's Lounge
    • My Disney Girl's Perfectly Princess Tea
    • Narcoossee's
    • Pool Bar
    • Victoria and Albert's
  • Old Key West
    • Goods to Go
    • Olivia's
    • Turtle Shack
  • Polynesian
    • Captain Cook's Snack Company
    • Kona Cafe
    • Kona Island Sushi Counter
    • 'Ohana
    • Spirit of Aloha Polynesian Luau
    • TambuLounge
  • Pop Century
    • Everything Pop
  • Port Orleans
    • Boatwright's
    • Riverside Mill Food Court
    • Sassagoula Flotworks & Food Factory
  • Saratoga Springs
    • Artist's Palette
    • Grandstand Pool Bar
    • Paddock Pool Grill
    • Turf Club
  • Shades of Green
    • Garden Gallery
    • Evergreen's
    • Mangino's Bistro
  • Walt Disney World Swan
    • Garden Grove Cafe
    • Il Mulino New York Trattoria
    • Kimonos Sushi Bar
    • Splash Grill
  • Vero Beach
    • Bleachers Bar and Grill
    • Green Cabin Room
    • Shutters
    • Sonya's
  • Wilderness Lodge
    • Artist Point
    • Roaring Fork
    • Territory Lounge
    • Whispering Canyon
  • Yacht Club
    • Captain's Grille
    • Crew's Cup Lounge
    • Yachtsman Steakhouse
The DVC/Timeshare Advantage
    • Cooked a quick in-room meal
    • Cooked a full sit-down meal in the villa
    • Cooked a meal using a resort BBQ grill


Bonus Points
  • Benihana's
OurDogCisco is offline   Reply With Quote
Old 07-09-2009, 01:53 PM   #2728
Sand
Mouseketeer
 
Sand's Avatar
 
Join Date: May 2009
Location: Beantown; FL native
Posts: 400

Quote:
Originally Posted by Tatania;
That sounds so good! I checked the Cooking with Mickey Volume 2 (1992) and it's not listed. It might be in the first published cookbook from 1986 so you'd need to check with someone who has it.


As I posted previously, WDW Guest services doesn't seem to be currently fulfilling recipe requests, so it would be cool to see this thread become a place where people who have been to the theme parks and have managed to get a recipe from the restaurant ([I
because they asked for it[/I]), to share them. That's the main way I've gotten recipes in the past and anyone can do it. You can also try writing guest services and see if they are more forthcoming.
Thanks Tatania I will check!! We are going to WDW in Dec and would be happy to ask. PM a list or I can PM you my email.
__________________
Sand is offline   Reply With Quote
Old 07-09-2009, 09:38 PM   #2729
greeneeyes
Mouseketeer
 
Join Date: Feb 2008
Posts: 450

Quote:
Originally Posted by OurDogCisco View Post
We just got back from WDW and we ate at Tutto Italia for lunch one day. My husband ordered the Casarecci (per the waitress recommendation). I picked the lagasna which I really didn't like as much as his pasta. I asked for the recipe but the waitress said "no". I've search the internet in hopes of finding the recipe but no luck so far. So, I'd like to request it if possible.

Thanks, Tina
You have to accept the fact that sometimes the chef will not share a recipe.

Casarecci is a shape of pasta like shells or fussili. What type of sauce was it dressed with? You may have better luck trying to duplicate the dish at home if you could find the sauce.
greeneeyes is offline   Reply With Quote
Old 07-10-2009, 02:41 AM   #2730
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,123

Quote:
Originally Posted by Sand View Post
Thanks Tatania I will check!! We are going to WDW in Dec and would be happy to ask. PM a list or I can PM you my email.
I'm going in Sept. and will also see what I can do. The request list is post #5 on the index thread: http://www.disboards.com/showthread.php?t=1777635 and it would be fabulous if either of us could get any new recipes.

Quote:
Originally Posted by greeneeyes View Post
You have to accept the fact that sometimes the chef will not share a recipe.
That may be the new Disney policy now. I sure hope not, but it's the feeling I get from the Guest relations response as well.
__________________
Disney Recipe Exchange

First visit to WDW in 1976. Many times since then.

Tatania is offline   Reply With Quote
Reply



Thread Tools
Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

facebooktwitterpinterestgoogle plusyoutubeDIS Updates
GET OUR DIS UPDATES DELIVERED BY EMAIL



All times are GMT -5. The time now is 03:55 PM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Copyright © 1997-2014, Werner Technologies, LLC. All Rights Reserved.

You Rated this Thread: