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 Rating: Thread Rating: 599 votes, 5.00 average.
Old 04-05-2010, 05:27 AM   #2926
jharrowell
Disney Phreak
 
jharrowell's Avatar
 
Join Date: Jun 2007
Location: Wales, UK
Posts: 688

Hi,

Would anyone have the recipe for the spiced tomato dish at the Boma breakfast?

It should be fairly simple, it's chopped stewed tomatoes that are spiced, but for the life of me I can't work out what those spices are.
__________________
Two last minute flights to Orlando, £676.00.
Two tickets to the NASA causeway, $400.00.
Watching a shuttle launch live? Priceless




Follow my twitters for pre-trip and live trip reports as well as the usual inane Twitter chatter at:
http://twitter.com/disneyfanjen
jharrowell is offline   Reply With Quote
Old 04-05-2010, 07:57 PM   #2927
kmccartney
Last trip August 2010, next trip October 2011!
 
kmccartney's Avatar
 
Join Date: Aug 2006
Location: Frisco, TX
Posts: 325

Wow, this thread is amazing and I have only gotten through the first 10 pages!
__________________
December 2001 - Off property, December 2006 - Off property, December 2008 - Off Property, May 2009 - Off property, August 2010- Wilderness Lodge



kmccartney is offline   Reply With Quote
|
The DIS
Register to remove

Join Date: 1997
Location: Orlando, FL
Posts: 1,000,000
Old 04-13-2010, 03:24 PM   #2928
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

I just came across this recipe from the Carnevale Di Venezia at Epcot in February and thought someone might be looking for it.

FILETO DI PESCE AL MELOGRANO (HALIBUT WITH POMEGRANATE SAUCE)
Serves 4

Halibut
1 3/4 pounds halibut fillet (1 1/2 inches thick), cut into 4 even portions
Salt and pepper
2 tablespoons olive oil

Pomegranate Sauce
1/4 cup dry white wine
2 tablespoons chopped shallots
1/2 cup heavy cream
1/2 cup pure pomegranate juice
1 tablespoon butter

For the halibut:

1. Season the halibut with salt and pepper.
2. Heat olive oil in large frying pan over medium-high heat until just starting to smoke.
3. Carefully place the halibut in the oil and cook for 4minutes each side, turning once, until golden brown on each side.

For the pomegranate sauce:

1. Boil wine and shallots over medium-high heat in heavy small saucepan for approximately 2 minutes or until most of wine has evaporated.
2. Add heavy cream and pomegranate juice and bring to a boil for approximately 5 minutes or until reduced to 3/4 cup.
3. Whisk in butter. Season to taste with salt and pepper.
4. Spoon sauce over halibut before service.

- - - - -
I also found the recipe for the Plaza Inn's Chocolate & Coffee Yule Log from Disneyland. Since this is a seasonal item, I'm just giving the link to the recipe for how. But if you'd like I'll come back & post the whole recipe for you: http://adisneyland.disney.go.com/med...ecipe_ENG1.pdf
__________________
Deb, Proud Mom to a member of the Bronze Medal winners at the Tae Kwon-Do World Championship 2007 (DS is the redhead)
piratesmate is offline   Reply With Quote
Old 04-15-2010, 01:52 AM   #2929
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,127

Chai Cream
Sanaa, Animal Kingdom Lodge

5 1/3 plus 1/2 cups Heavy Whipping cream
1 Vanilla bean, split lengthwise and scraped, seeds removed
1 cup granulated sugar
1 (1 ounce) Envelope powdered gelatin
2 teaspoons Black chai tea, ground in a coffee or spice grinder
1 Cinnamon stick
6 Green cardamom pods
6 Whole black peppercorns
1 tablespoon Powdered sugar
1 tablespoon Semisweet chocolate shavings (use cheese grater or vegetable peeler to shave from a solid bar)

Combine 5 cups of cream, vanilla bean seeds and granulated sugar in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally. Place 1/3 cup cream in a small bowl, and add posdered gelatin: stir to mix. When the cream-sugar mixture simmers, immediately remove from heat, and add cinnamon, cardamom pods and peppercorns
Let mixture steep for 10 minutes, stirring occasionally. Pour mixture into a metal bowl set in a larger bowl of ice water. Cover with plastic wrap and let steep and cool for 30 minutes. Pour mixture through a fine-mesh sieve into a clean bowl. Freeze for 20 minutes, or until the mixture starts to thicken (this additional cooling allows the gelatin to set slightly so the specks fo team remain in suspension instead of falling to the bottom of the glass.)
Divide mixture evenly among 8 (5oz) glasses or ramekins, and refrigerate for at least 4 hours before serving. Before serving, combine remaining 1/2 c. cream and powdered sugar into a large bowl. Whip with an electric mixer until stiff peaks form. Dollop whipped cream onto each glass, then sprinkle with semisweet chocolate shavings. Serve immediately.


Seared Scallops with Tomato Coulis and Rice Galette
Chefs de France, Epcot, WDW (2001)
Yield: 4 servings.

3 shallots, finely chopped
Chopped fresh tarragon
Butter for sauteing
2 cups white wine
2 tablespoons of vinegar
1 cup heavy cream
14 ounces unsalted butter
2 chopped tomatoes
Salt and freshly ground pepper to taste
12 scallops
Rice galette (see note)

Sauteed pear baby tomatoes, fried herb leaves and fresh dill for garnish
1. Saute shallots and tarragon in butter. Add wine, vinegar. Let cook for few minutes. Add cream. Let cook until mixture reduces in volume by half. Add butter a little at a time. Add tomatoes, stirring. Season with salt, pepper.
2. Season scallops with salt, pepper. Saute in butter until golden and cooked. Serve on top of rice gallette. Ladle sauce around edges. Garnish.

Rice gallette: Saute 1 chopped onion in butter. Add 5 ounces risotto, chicken and clam bases and saffron to taste. When risotto is cooked, mix in 2 ounces Parmesan and 4 ounces of butter. Mixture should be thick. Place on sheet pan and flatten out. Cool in the refrigerator. Once cooled cut into squares or triangles. Saute in butter until browned for presentation
Note: flavoring bases are concentrated pastes sold in all major supermarkets. Look for them on the top shelves in the area where they sell boullion. Never substitute bouillon!!
__________________
Disney Recipe Exchange

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

Tatania is offline   Reply With Quote
Old 04-18-2010, 11:55 AM   #2930
phyllis1966
DIS addict who eats vicariously through others on the Restaurant Board
It makes me feel old when a young whippersnapper calls me "ma'am"
 
phyllis1966's Avatar
 
Join Date: Apr 2003
Location: New Jersey
Posts: 2,003

This thread is awesome! I can't wait to try cooking some of our WDW favorites...I have 2 requests (I checked the index first), if anyone can help:

DH loves the mac & cheese at Le Cellier - he says it's a cut above...

One of my favorite WDW salads is the Avocado Citrus Salad at The Wave...

If anyone can wangle these recipes I'd be thrilled!!





__________________
First Trip - May 1997 (rack rate-who knew?!)::October 2002 - DD's 1st trip!
November 2003::April/May 2004 (unexpected B-day trip for DD)
November 2004::Grand Californian: Disneyland for the 1st time! - June 2005
May 2006::December 2006 - surprise 40th Birthday family trip!!!
November 2007::November 2009::November 2010
November 2011 - GF surprised us with upgrade to RPC-TPV!::October 2012 - GF surprised us again - upgraded to Sugarloaf for 20th Anniversary!::July 2014 - Aulani!::F&WF Quickie October 2014
Sweet 16 Trip to Disneyland - July 2015

Our little family: DH and me ~ DD15 ~ Gracie
phyllis1966 is offline   Reply With Quote
Old 04-18-2010, 03:24 PM   #2931
v3804
Earning My Ears
 
Join Date: Apr 2010
Posts: 2

not the real thing

Sorry,but this isn't the real Mickey waffle recipe from WL.
I was at WL in January with some friends ( we're all 50+)and we had the waffles for the first time and LOVED them. We asked the waiter what makes them so good, and he went in the back and brought us a recipe. I've made them twice at home and they were great, but now have lost the recipe It contains malt (I got it online at King Arthur's Flour website). I'm hoping someone else will ask for it and post it here so I can get it back.
v3804 is offline   Reply With Quote
Old 04-18-2010, 11:11 PM   #2932
newdrama12
DIS Veteran
 
newdrama12's Avatar
 
Join Date: Mar 2010
Location: Orlando, FL
Posts: 736

Mickey Waffles

Quote:
Originally Posted by v3804 View Post
Mickey waffle recipe from WL.
Does this one look right?


Ingredients:

2 Cups All-purpose Flour
1/4 Cup Malt
2 Tablespoons Corn Meal
2 Tablespoons Sugar
1 1/4 Tablespoons Baking Powder
1/2 Teaspoon Salt
2 Each Eggs, beaten
1/4 Cup Butter, melted
2 Cups Milk
1 Tbsp Vanilla

Method:

• Preheat a waffle iron, grease lightly.

• Sift together the Flour, Sugar, Baking Powder, and Salt into a large bowl. Set aside.

• Combine the Eggs, melted Butter, and Milk in a medium bowl.

• Slowly stir the liquid ingredients into the dry ingredients until moistened.

• For each waffle, pour about 3/4 cup of batter into a waffle iron, close the lid and bake until the steaming stops.
__________________
"How wonderful it is that nobody need wait a single moment before starting to improve the world." - Anne Frank
newdrama12 is offline   Reply With Quote
Old 04-19-2010, 09:01 AM   #2933
v3804
Earning My Ears
 
Join Date: Apr 2010
Posts: 2

Thumbs up REAL Mickey Waffles

Quote:
Originally Posted by newdrama12 View Post
Does this one look right?


Ingredients:

2 Cups All-purpose Flour
1/4 Cup Malt
2 Tablespoons Corn Meal
2 Tablespoons Sugar
1 1/4 Tablespoons Baking Powder
1/2 Teaspoon Salt
2 Each Eggs, beaten
1/4 Cup Butter, melted
2 Cups Milk
1 Tbsp Vanilla




Method:

• Preheat a waffle iron, grease lightly.

• Sift together the Flour, Sugar, Baking Powder, and Salt into a large bowl. Set aside.

• Combine the Eggs, melted Butter, and Milk in a medium bowl.

• Slowly stir the liquid ingredients into the dry ingredients until moistened.

• For each waffle, pour about 3/4 cup of batter into a waffle iron, close the lid and bake until the steaming stops.


Yes! Yes, this is it!
Thank you so much!
v3804 is offline   Reply With Quote
Old 04-20-2010, 07:55 PM   #2934
Melani
"keep moving forward"
 
Melani's Avatar
 
Join Date: May 2008
Location: LA - Lower Alabama
Posts: 1,265

50's Prime Time Dinner Chicken Pot Pie

I just finished the recipe from this thread.
I tried to make it low fat .
I need a little help tweeking it though.

Here's what I changed & how it came out (no pix)

Filling:
frozen bag of boc, caulf & carrots
672g of frozen chick tend (I don't know how many cups that equals)
1 can LeSuer peas,onion, mush (added after cooking veg & chick)


Gravy:
Land oLakes light butter 2T (made roux w/ 2T flour)
1 c. fat free LoL Half & half
1 c. 2% milk
1 cup pot liquor
1c. Kraft low fat Parm

Topping:
one roll of Pep Farm puff pastry
brushed w/ egg white

Baked in 9x12 Pyrex for 45 min in convect oven on 400.

So I tasted great & looked pretty good to.
But it was drier.
I guess too much chicken & not enough gravy.

The real fat overload is the puff pastry, if I could find a lower fat brand.
__________________
~Melani
Melani is offline   Reply With Quote
Old 04-26-2010, 06:38 PM   #2935
momom
Mouse Lover
 
momom's Avatar
 
Join Date: Jan 2005
Posts: 169

Hello all, this thread has been so much fun to go through. Does anyone have the recipe for the Everest Avalanche drink from Yak n Yeti? I am planning a party and would love to serve this. Any help is really appreciated.
__________________
Me DH DS(18) DD(14)
6/1999-Wyndham Resort-Downtown Disney 6/2000-offsite 6/2001-Beach Club 7/2003-Beach Club 7/2005-Animal Kingdom Lodge 7/2006-Beach Club 7/2007-Beach Club 7/2008-Wilderness Lodge 7/2009-Beach Club 7/2010-Poly 7/2013-Beach Club

momom is offline   Reply With Quote
Old 04-27-2010, 06:16 PM   #2936
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,127

Melani: Disney recipes tend to be on the high calorie side - one reason they taste so good. One can always try and substitute Phyllo Pastry for Puff pastry, as it is fat-free. However, it's also a very different texture. What I would do is put mashed potatoes (done in a low calorie way), on top of the pie because I think you get better nutritional value for the calories.


Quote:
Originally Posted by BernardandMissBianca View Post
I'm looking for a recipe for the cold green bean salad from The Comtempo Cafe at the Contemporary.

Thanks!
PATRIOT'S PUNCH
Liberty Tree Tavern, MK, WD

1 pint Orange Sherbet
1 cup Sprite
2 Tbsp. Lemonade Concentrate
3/4 cup water

METHOD: Set out the sherbet till it softens somewhat. Place it in a
mixing bowl and beat till smooth. Once smooth add the remaining
ingredients and continue mixing till well combined. Refrigerate.


COLD GREEN BEAN SALAD
The Comtempo Cafe, Contemporary Hotel, WDW

Blanch green beans and toss in teriyaki sauce. Use either a good one found in any grocery store in the ethnic food isle.
Or to make 2 cups of your own sauce: Combine 1 cup water, 1/4 cup soy sauce, 3 TBSP brown sugar, 1 minced garlic clove and 1 TBSP fresh grated ginger in a saucepan and bring to a boil, stirring constantly. Dissolve 2 TBSP cornstarch in 1/4 cup of cold water and add to sauce. Stir constantly to allow the sauce to thicken.
Chill salad before serving.

Note: I served my beans hot as a vegetable dish and it was good.

Momon - right now Disney Guest Relations is being very good about trying to fulfill recipe requests. Please contact guest.mail@wdw.disneyonline.com and share the recipe if you get it.
__________________
Disney Recipe Exchange

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

Tatania is offline   Reply With Quote
Old 04-30-2010, 09:20 AM   #2937
MazdaUK
Curse this time difference!
You show me yours I'll show you mine!
Now I just want to go home and spread my bits of paper about
 
MazdaUK's Avatar
 
Join Date: Sep 2004
Location: Scrapper's Desert, UK
Posts: 9,471

I think I remember reading somewhere that Disney mac& cheese is a box one - possibly Kraft.

Does anyone have any Disneyland Resort Paris recipes? Espcially from Walt's diner - googling has brought me nothing
__________________
Disney Hotel New York, Summer 2012
Disneyland Hotel, Paris April 2008
Disney Coronado Springs Resort Easter 2005
DLP Disney Hotel New York May 2003
Disneyland - 2 days visit while staying at Sheraton Anaheim on honeymoon September 1990
MazdaUK is offline   Reply With Quote
Old 04-30-2010, 09:27 AM   #2938
BernardandMissBianca
I just love a dancing banana!
I'm a Tag Fairy junkieI wanted to be a lawyer or a teacher, and now I'm both, I'm a mom!
Rum makes math fun!
 
BernardandMissBianca's Avatar
 
Join Date: Feb 2005
Location: Blink and ya miss it, CT
Posts: 23,334
DISboards Moderator

Quote:
Originally Posted by Tatania View Post

COLD GREEN BEAN SALAD
The Comtempo Cafe, Contemporary Hotel, WDW

Blanch green beans and toss in teriyaki sauce. Use either a good one found in any grocery store in the ethnic food isle.
Or to make 2 cups of your own sauce: Combine 1 cup water, 1/4 cup soy sauce, 3 TBSP brown sugar, 1 minced garlic clove and 1 TBSP fresh grated ginger in a saucepan and bring to a boil, stirring constantly. Dissolve 2 TBSP cornstarch in 1/4 cup of cold water and add to sauce. Stir constantly to allow the sauce to thicken.
Chill salad before serving.

Note: I served my beans hot as a vegetable dish and it was good.

Thank you soo much!!! Now I don't have to wait til August!! LOL
__________________
~BuffyDHDS18DS13DS12DD8
Focus your attention.
BernardandMissBianca is offline   Reply With Quote
Old 04-30-2010, 09:56 AM   #2939
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

MazdaUK - We have several recipes for mac & cheese in this thread from places like the Swan & Dolphin, Artist Point & Jiko. I've seen a show on either the travel channel or food channel (maybe Unwrapped?) where they talked about Disney's mac & cheese and how they worked out the recipe with kids as tasters. So I know that at least some of the restaurants make their own, but I thought I'd read or heard that some places were using the frozen Stauffer's kind. Either way, I can't believe they'd serve the Kraft stuff! Years ago it was much better than the "new" recipe Kraft uses. It's not cheese-y at all!

We do have some DLP recipes, but not from Walt's dinner. If you go to the index at http://www.disboards.com/showthread.php?t=1777635 there is a section where the recipes are listed by restaurant...that's in post #9. At the bottom of the post is a section called "Other Recipes" & they're in that section. There's on from Annette's Diner and a few more just listed as "EuroDisney, Paris".

Quote:
Originally Posted by kittychatalot View Post
Hi All- I need the recipe for the 1/2 chicken served at the Mara at AKL. I have called and emailed Disney, even right after my trip, and have gotten no response. This is my mom's fave and I want to give her the recipe for mother's day. TIA!
This was posted in its own thread - I'm just adding it here to keep them all together.

My son is home from CA for a couple weeks so I don't have time right now to update the index. I'll do that as soon as he leaves. Thanks to all who keep sharing recipes!
__________________
Deb, Proud Mom to a member of the Bronze Medal winners at the Tae Kwon-Do World Championship 2007 (DS is the redhead)
piratesmate is offline   Reply With Quote
Old 04-30-2010, 11:13 AM   #2940
greeneeyes
Mouseketeer
 
Join Date: Feb 2008
Posts: 458

The Liberty Tree Tavern serves Stauffer's Mac'n Cheese as they are sponsored by them, or at least they were. Jiko was voted the best mac'n cheese awhile back and that is the one they taught to the kids in those cooking classes they used to have.
greeneeyes 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 03:41 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: