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Old 01-15-2008, 01:50 AM   #961
Tatania
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Sci Fi Diner Requests

BLT Soup
Sci-Fi Dine-In Theater, Disney Hollywood
Makes 6 servings

1 8-ounce can Tomato Basil Soup
6 strips bacon, cooked and chopped
6 ounces shredded lettuce
3 slices white bread (toasted and cut in ½)

Cook soup according to directions on can. After soup is cooked, ladle into a bowl. Place a half slice of toast on top of soup. Add 1 ounce of shredded lettuce on top of toast. And 1 ounce of chopped bacon on top of lettuce.


7-Bean Beef Chili
Sci-Fi Dine-In Theater, Disney Hollywood

2 pounds ground beef
1 tablespoon butter
1 medium Spanish onion, ¼ in dice
½ cup celery, ¼ in dice
1 small green pepper, ¼ in dice
1 small red pepper, ¼ in dice
1 medium clove garlic, minced
2 tablespoons chili powder
2 tablespoons cumin powder
1 1/2 teaspoon granulated garlic
1 1/4 teaspoon brown sugar
1 tablespoon Kosher salt
1 teaspoon ground black pepper
2 tablespoon ancho chili powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon BBQ sauce
2 1/2 cups diced tomatoes
1/4 cup tomato paste
1 1/4 cups V-8 juice
1 cup assorted heirloom beans
5 ounces Tillamook Cheddar Cheese, grated

Cook beans according to size and assortment with 2 bay leaves and 1 teaspoon kosher salt.
Melt butter in pan, add beef and brown. Drain off fat, add onions, peppers, celery, garlic, both chili powders, cumin, granulated garlic, brown sugar, salt, pepper, oregano and cook 20 to 30 minutes. Add rest of ingredients except beans and simmer for 1 hour. Add beans and bring up temperature. Serve on a fried tortilla shell and garnish with Tillamook cheddar cheese and salsa.


Shrimp Penne Pasta
Sci-Fi Dine-In Theater, Disney Hollywood (from Chef Lisa)
1 serving

2 ounces olive oil
1/2 ounce garlic, minced fine
1/4 ounce capers
3 ounces plum tomatoes, sliced
1 ounce spinach
1/4 ounce basil, stems removed
2 ounces wine, white
1 ounce asiago cheese, shredded
8 ounces Penne pasta
4 ounces shrimp, 21/25

Heat pasta in boiling water.
Start with hot pan. Add olive oil and shrimp. Sauté until shrimp is ½ cooked. Add garlic, capers and basil. Cook until garlic is a light brown; deglaze with white wine. Add drained Penne pasta, tomatoes, spinach. Cook until all ingredients are hot.

Tomato Soup - is the same as the BLT soup without the toppings. They use a premade Tomato Basil soup.

Thanks to Tony and Chef Lisa for supplying these.
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Old 01-15-2008, 01:59 AM   #962
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Boma Recipes

Mudslide Martini
Victoria Falls Lounge (this is on the general cocktail menu at all the bars)1 Drink

Pour equal parts of Vanilla Vodka, Bailey's Irish Cream, and Kahlúa over ice (in a one cup glass). Fill the glass with milk. Stir and then strain the drink into a martini glass.
The drink is not served with ice.

Peanut Butter Rice
from Boma, Animal Kingdom Lodge
Yield: 10 servings
½ pound Basmati Rice

Peanut Sauce
¼ pound Peanut Butter
¼ quart ( 1 cup) Coconut Milk
1/16 quart ( 2 ounces) Soy Sauce
1/8 t. Ground Ginger (dry)
1/8 t. Ground Coriander
¼ t. Granulated Garlic
1/16 quart ( 2 ounces) Sugar
1/8 t. Cayenne Pepper
1/8 bunch Parsley, rough chop

1. Cook the basmati rice according to package directions. (normally 1:1¼ liquid.)
2. To make the sauce: in a small pot, combine all the remaining ingredients. Mix well until smooth and heat to proper temperature of 145° or above. Taste and adjust seasonings.
3. At the Boma buffet, the rice and sauce are served separately, so each person can mix in as much or little as they want.


African Fruit Fool
Boma, Animal Kingdom Lodge
Serves 10

1 pineapple, peeled and diced
2 green apples, peeled and diced
1 mango, peeled and diced
1 papaya, small, peeled and diced
1 pound red seedless grapes, stamped
5 bananas, peeled and sliced
1 bottle sweetened shredded coconut (may be purchased at an Asian store or substituted with fresh coconut sliced - desiccated or shredded)
1.2 ounce vanilla extract
1 pound sweetened condensed milk
1 cup heavy cream

Combine all diced fruits. Mix vanilla and sweetened condensed milk. Whip heavy cream until stiff peaks form, then blend into above ingredients. Refrigerate and serve cold.


Lentils & Hearts of Palm Salad
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 4 servings

2 ounces Red Onion, diced
2 pounds Cooked Lentils (cook 20 minutes in salted boiling water)
1 pound Cherry Tomatoes
1 pound Hearts of Palm, sliced a quarter inch
1 ½ cups Sun Dried Tomato Dressing (see recipe below)
4 ounces Goat Cheese
¼ ounce Chives
4 ounces Toasted Almonds
To Taste Salt and Pepper

1. Drain lentils and hearts of palm well. Combine all salad ingredients and mix gently with the vinaigrette.*
2. Garnish with a light sprinkling of goat cheese mixed with chives, salt and pepper.
3. Top with lightly toasted almond slivers.

* Salad ingredients will taste better if left to sit overnight to give the flavors a change to develop. Add the garnish before serving.

Sun Dried Tomato Dressing
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 4 servings

½ cup Balsamic Vinegar
1 cup Olive Oil
½ tablespoon Coleman’s Mustard
½ ounce Sun Dried Tomatoes (soaked for 30 minutes in hot water)
2 teaspoons Celery Seeds
1 tablespoon Ground Coriander
To Taste Salt and Pepper

First blend soaked and drained sun dried tomatoes with vinegar, then add the other ingredients except for the olive oil. Drizzle olive oil in a slow steady stream while whisking or you may use a hand-held blender to emulsify dressing. Add celery seeds last.


Ham & Cucumber Salad with *Grano
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 10 servings

1/2 ounce chermoula
1/2 pound sour cream
1 fluid ounce Dijon mustard
1/2 fluid ounce honey
1 clove chopped garlic
salt and pepper, to taste
1/4 pound Grano (yields 8 pounds after cooking)
1/4 teaspoon ground coriander
5 fluid ounces tomato juice
2 cups water
1/2 pound julienne ham
3 pounds cucumbers, sliced
1 bunch watercress, roughly chopped
1/4 pound feta cheese, crumbled
1/2 pound Red Cabbage

Cook the Grano with tomato juice, water and coriander powder until tender (1 hour).
In a mixing bowl, stir sour cream, chermoula, Dijon mustard, honey, chopped garlic, and salt and pepper to make the dressing.
Assemble all remaining ingredients with the dressing.
* Grano (gra-NO) is probably unfamiliar to most Americans, since it's a new product in the United States. Grano is essentially polished durum wheat (a variety of wheat used to make pasta), and most reminiscent of barley. It has a golden hue and an appealing chewiness when cooked. Because the bran has been removed, the starch is more accessible, which means you can cook grano as you would Arborio rice for risotto. It provides a nice combination of texture and neutral flavor. Use grano in soups, stews, salads, and other dishes in which you might use a small pasta such as orzo. Grano has yet to appear on supermarket shelves, but is available at www.sunnylandmills.com.



*Pearl Couscous with Seafood
Boma, Animal Kingdom Lodge
Yield: 4 – 6 servings
1 quart (4 cups) Israeli (Pearl) Couscous
3 tablespoons Red Palm Oil or Olive Oil
1/4 cup Red Onion, diced
1 tablespoons Minced Garlic
½ cup Carrots, diced
4 cups Fish Stock
2 cups dry white wine
1 teaspoon Curry Powder
To taste, Red Pepper Flakes
1 tsp Turmeric
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound (1 stick) Unsalted Butter
2 Tbsp Chopped Flat Leaf Parsley
½ cup Tomatoes, diced

1. Add palm oil or olive oil to preheated heavy bottomed saucepan. Add couscous and toast lightly. Add onion, garlic, and carrots, stirring constantly.
2. Add enough fish stock and white wine to cover the couscous and let simmer. Add curry, turmeric, and red pepper flakes. Add scallops & shrimp.
3. Continue to add fish stock and white wine as the couscous absorbs all the liquid. Adjust seasoning. (Typically it will take four additions of fish stock to complete the dish.) When couscous is al dente, take off of heat and add diced butter, stirring continuously. Garnish with chopped flat leaf parsley and diced tomatoes.
Note: the method of preparation for this dish is patterned after the preparation method for classical Mediterranean risotto. The liquid in this dish is added in stages as the pro-couscous absorbs the fish stock and white wine.
* There are other versions online using mussels but this is the version now being served.

Am still waiting for the Melktarte and M'Hencha recipes to be sent
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Old 01-15-2008, 02:02 AM   #963
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Rote Grütze (chilled fruit stew)

I've had many versions of this classic North German recipe and this one was very good.

Rote Grütze (chilled fruit stew)
Biergarten Restaurant, Epcot

1/2 pound sour cherries, pitted (can use canned)
1/2 pound red currents
1/2 pound raspberries
1/2 pound strawberries, sliced
1/2 pound granulated sugar
8 ounces water
1/4 ounce gelatine powder
1 ounce corn starch

Clean and prepare all fruit, removing stems. In a large saucepan simmer red currents and sugar and half the water until slightly thickened. Then dissolve the gelatine in 2 ounces of the water. Place on the stove and heat until the gelatine dissolves. Then add the cornstarch to the remaining water and dissolve to make a smooth liquid. Slowly pour the dissolved gelatin, the cornstarch and ½ of the remaining fruit into the red current mixture stirring constantly. Reduce heat and simmer for about one minute. Portion into glasses and chill for at least one hour. The consistency should not be as firm as jello or as runny as custard, but just that perfect point between.
Serve topped with Vanilla Sauce, cream or half and half.
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Old 01-15-2008, 02:09 AM   #964
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No Way




“No Way José” Sundae
Beaches and Cream, Beach Club Resort
1 serving

2 scoops Chocolate Ice Cream
2 scoops Vanilla Ice Cream
1/2 cup Jif Smooth Peanut Butter
1/2 cup Hot Fudge Sauce (The restaurant brings in a topping that comes in a large plastic bag. My server didn't know what company makes it.)
1-2 tablespoons Peanut Butter Morsels
1-2 tablespoons Chocolate Morsels
Reddi-Wip (or good quality) Whipped Cream
Cherry

1. If you can find an ice cream glass to fit everything that is best, however a large bowl will do. Heat the peanut butter in the top of a double boiler until it’s liquid and pourable. Warm up the Hot Fudge Sauce.
2. Put a couple spoons of the Hot Fudge sauce at the bottom of the bowl. Then alternately add a few scoops of ice cream followed by some Peanut Butter Topping and Hot Fudge. Top it off with a generous amount of aeresol Whipped Cream and some Peanut Butter and Chocolate Morsels. Place a maraschino cherry on top and garnish the serving plate with more Peanut Butter & Chocolate morsels.
Note: Just like the cocktails, the wait staff don't actually use a measuring cup or anything for the amounts - which is why each sundae may be slightly different. Mine had the chocolate and peanut butter morsels added inside the bowl - not just sprinkled on top. Other sundaes may not have the fudge sauce at the bottom of the dish. When I make it home, I also plan to use more sauce than my sundae had.
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Old 01-15-2008, 02:22 AM   #965
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Banana Split Cake

Banana Split Cake
from Chef Yoly Lazo, Pastry Sous Chef at Boardwalk Cafe
Disney Boardwalk Resort

Sponge Cake

32 oz egg yolk & 16 oz sugar, whipped to soft peak
8 each banana, mashed
16 oz walnuts
1/4 oz vanilla extract
32 oz egg whites, whipped to soft peaks
20 oz sugar
28 oz all-purpose, sifted
1/2 oz baking powder
1/4 oz baking soda

Whip egg yolks and sugar to soft peaks.
Mash together the banana, walnuts and vanilla.
Whip egg whites and sugar to soft peaks.
Gently combine egg yolks and banana mixture with egg whites.
Sift flour, baking powder and baking soda.
Fold into above ingredients
Bake in a sheet pan at 335 F for 15 min.

Cut roulade sponge in individual serving size rounds.
Layer sponge, sugar syrup, Banana Bavarian cream, sliced fresh bananas and top it with another roulade sponge.
Freeze. Then pull out frozen and top with whipped cream, sugared pecan nuts, caramel sauce, and chocolate sauce.
Note: When I had it it was served at room temperature.
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Last edited by Tatania; 01-15-2008 at 12:39 PM.
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Old 01-15-2008, 02:35 AM   #966
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Quote:
Originally Posted by lynninpa View Post
I am almost positive I found it online yet from someone who stated that it was copied word-for-word from the actual recipe they received from LTT. I just can not imagine NE Pot Roast that has not been cooking for at least four hours! But that's just me.
I agree about the editing on Disney cookbooks. This is also sometimes true about recipes people have gotten directly from restaurants. At times, ingredients are missing, cooking times can be off, etc
I found the pot roast recipe in the Delicious Disney cookbook as well (though it claims to be all new recipes, many are repeats from previous books) - and it's also like the one I posted. It's probably safe to assume that this is the official recipe.

PS - Just wanted to let everyone know that the Delicious Disney cookbook is printed on high-quality paper with great pictures but has no index! Since the recipes are not grouped in logical categories that means you're flipping through the book every single time to find things. I don't know what genius came up with that idea. They also repeat many recipes from the previous books. That's one thing I find disappointing about the 4 cookbooks currently in print - they repeat too many recipes.
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Old 01-15-2008, 02:55 AM   #967
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Lastly, I made the this for dinner tonight and it was very tasty and filling. I should have just made half the amount of the vinaigrette, because it makes far more than 1 cup. However, my son likes lots of dressing on his food so I'll use it all anyway. I made two versions of the vinaigrette: the original (for my son) and a low calorie version for myself (I cut the oil down by more than half). I had a tiny taste of the original and it's delicious but the low-calorie version is perfectly fine.
For anyone counting Weight Watchers points (like me) the salad is 5 points and 1/4 cup of the dressing is 4 points (IF you cut the olive oil from 1 cup to 1/3 cup).


Field Greens Salad with Grilled Salmon
Storyteller Café, Disney's Grand Californian Hotel, Disneyland
Serves 4

1 pound fresh green beans
1 pound salmon, cut into 4 equal pieces
Coarse salt and freshly ground black pepper
1 tablespoon olive oil
4 cups mixed spring greens
1 cup Honey Balsamic Vinaigrette (recipe follows)
1/3 cup orange zest
1/3 cup chopped chives

1. Plunge the green beans into boiling water or 5 minutes, until partly cooked. Drain and refresh in ice water. Set aside.
2. Season salmon wit salt and pepper, and brush with olive oil. Grill over medium-high heat about 5 min, just unyil done.
3. Divide greens and green beans equally on 4 plates. Place salmon on top of salad, drizzle with Honey Balsamic Vinaigrette. Garnish with orange zest and chives.

Honey Balsamic Vinaigrette
¼ cup honey
½ cup balsamic vinegar
1 cup olive oil
2 cloves garlic, chopped
2 shallots, minced
Course salt and freshly ground black pepper, to taste
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Old 01-15-2008, 04:18 AM   #968
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What a great thread! But where is the list of DISers who will MAKE the dishes, and send them to my house?
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Old 01-15-2008, 12:41 PM   #969
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Quote:
Originally Posted by Glendamax View Post
What a great thread! But where is the list of DISers who will MAKE the dishes, and send them to my house?
If you ever head over to the Pacific Northwest I'd be happy to have you over for a Disney dinner. Loved reading your trip report and really enjoyed my 10 day solo vacation as well.
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Old 01-15-2008, 01:28 PM   #970
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I think I am going to make this for dinner tomorrow night, Shrimp and Prosciutto Penne Pasta from the GF Cafe. If it works out, I'll post the recipe.
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Old 01-15-2008, 04:26 PM   #971
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Help yourself! I just made a few new batches!
 
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Tatania! Fourteen new recipes! Your hard work is very much appreciated-I just wish I could toast you with one of those Mudslide Martinis!
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Old 01-15-2008, 04:48 PM   #972
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Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by disneyfav4ever View Post
I think I am going to make this for dinner tomorrow night, Shrimp and Prosciutto Penne Pasta from the GF Cafe. If it works out, I'll post the recipe.
Sounds yummy, disneyfav4ever! Please do post the recipe-and make sure to let us know how it turns out!
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Old 01-15-2008, 04:57 PM   #973
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Subscribing! Can't wait to make the cheese soup from LC on p. 1.
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Old 01-15-2008, 04:59 PM   #974
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Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by MAKHayes-DisneyDiva View Post
Subscribing! Can't wait to make the cheese soup from LC on p. 1.
Welcome to the Recipe Exchange, DisneyDiva! Enjoy!
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Old 01-15-2008, 06:59 PM   #975
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Hello everyone! I want to extend my thanks to each of you for making all of these recipes available, I'm looking forward to trying several of them! My BF is worried about the extra pounds he might put on from them, though.

Now I have a question. My family and I recently dined for dinner at Kona Cafe, and we all went crazy for the mashed potatoes served on the side. They were probably the best that I've ever had! So I wanted to know if anyone could do me the huge favor of getting this recipe? Or, if the same recipe is used in another restaurant on or off Disney property and is already published, could anyone point me to it? Ever since eating those potatoes, I've been itching to try and prepare them! Any help would be most appreciated!

Thank you again for all of this hard work you've done putting this thread together!
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