NewDrama12 - Thanks for posting all those recipes however, as much as possible we want to avoid posting duplicates. Some of the recipes at All Ears are ones I've sent in and have already posted here (ie. the Food and Wine Fesival recipes). I know it's tricky because I don't think the index is updated anymore - but could be wrong.
I have the Black Forest cake recipe that someone requested from Biergarten but haven't had time to transcribe it yet. Looking forward to seeing the new recipes from the cookbook. Amazon couldn't fulfill the order so will try the Disney shop as well.
Asopao de Pollo (Chicken Soup with Rice)
2010 Epcot Food and Wine Festival, Puerto Rico
Serves 6
Sofrito Ingredients:
1/2 tablespoon culantro (see Cook's Notes below)
2 tablespoons cilantro
1 cup Spanish olives
1/2 cup green pepper
1/2 cup roasted red pepper
1 tablespoon dried oregano
Asopao de Pollo Ingredients:
2 teaspoons olive oil
2 pounds boneless, skinless chicken thighs
1/2 cup sofrito
1/2 cup sliced Spanish olives
1/2 cup roasted red peppers, diced
2 tablespoons tomato paste
2 bay leaves
1/2 cup white wine
1/3 cup uncooked white rice
8 cups chicken stock
1/4 cup chopped culantro (see Cook's Notes below)
Coarse salt, to taste
Ground black pepper, to taste
Sofrito Instructions:
Place all ingredients in the bowl of a food processor, and pulse until very finely chopped. Set aside.
Asopao de Pollo Instructions:
1. Heat oil in a stockpot over medium-high heat. Add chicken thighs and sofrito; saute until chicken is seared on the outside.
2. Add olives, roasted peppers, tomato paste and bay leaves, and saue, stirring, for 3 minutes.
3. Add white wine, stirring to combine. Simmer until liquid is reduced by half, about 2 minutes. Add rice and chicken stock.
4. Simmer soup until chicken and rice are cooked. Remove chicken thighs, and transfer to a cutting board. Chop or shred chicken into small pieces, and return to the pot.
5. Stir in culantro, and season with salt and pepper to taste. Remove bay leaves before serving.
Cook's Note: Culantro is an herb very similar in flavor to cilantro. It is available in Asian or Latin American grocery stores. Cilantro may be substituted.
I had lunch this summer at the Wine Country Trattoria in DL and it was delicious.
Arugula Salad with Fig Balsamic & Spiced Walnuts
Wine Country Trattoria, Disney California Adventure
Serves 4
Arugula Salad Ingredients:
15 dried black mission figs, divided
1/4 cup balsamic vinegar
1/4 cup warm water
1 cup prepared balsamic dressing
4 cups baby arugula
4 cups mixed baby greens
1/2 cup shaved or thinly sliced fennel bulb
1/4 cup thinly sliced red onion
1 pound shredded smoked chicken (about 4 cups)
1 cup Spiced Walnuts
1/2 cup shaved aged (hard) goat cheese
Coarse salt and ground black pepper, to taste
Spiced Walnuts Ingredients:
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon coarse salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup walnut halves
1 1/2 teaspoons olive oil
For arugula salad:
1. Cut stems off of 12 figs; cut in half lengthwise. Combine balsamic vinegar and water in a medium bowl. Add halved figs to the balsamic mixture. Soak for at least 3 hours, and up to overnight. Drain figs, discarding soaking liquid.
2. Cut stems off of remaining 3 figs. Combine figs and prepared balsamic dressing in a blender. Puree until smooth. Set aside.
3. Combine arugula, mixed baby greens, shaved fennel, and red onion in a large bowl. Toss to combine. Place salad mixture into each of 4 serving bowls. Top each serving evenly with chicken. Drizzle each serving evenly with dressing, and top with halved figs, goat cheese, and walnuts.
For spiced walnuts:
1. Combine spices in a small bowl and whisk to combine. Set aside.
2. Combine walnut halves and oil in a small saute pan over medium-high heat. Saute, stirring constantly, until walnuts start to toast and turn golden, about 2 minutes.
3. Sprinkle spice mixture over walnuts. Cook, tossing constantly, until walnuts are coated and mixture is fragrant, about 3 minutes.
4. Transfer walnuts to a plate to cool completely. Serve immediately, or store in an airtight container for up to 3 days.
Halibut with Tomato-Vegetable Ragu
Wine Country Trattoria, Disney California Adventure
Serves 4
1/2 cup 1/2-inch diced Yukon gold potato
4 (8-ounce, 1/2-inch thick) filets fresh halibut
3/4 teaspoon coarse salt, divided
1/2 teaspoon ground black pepper, divided
3 tablespoons canola oil, divided
2 cloves garlic, chopped
1/4 shallot, chopped
1 cup dry white wine
1/2 cup of yellow pear tomatoes
1 (14.5-ounce) can stewed tomatoes
1 cup 2-inch chopped green beans
1/2 cup chopped artichoke hearts
1/4 cup prepared basil pesto
1 lemon, juiced
Garnish: microgreens, chopped fresh basil
1. Place diced potato in a small saucepan; cover with cold water. Cook over high heat until potatoes are just tender, approximately 3 to 4 minutes. Drain and set aside.
2. Heat 1 tablespoon oil in a large saute pan over medium heat. Add garlic and shallot, sauteing until golden and fragrant.
3. Add wine and pear tomatoes and cook for 30 seconds, lightly scraping the pan. Add cooked potatoes and stewed tomatoes, stirring to combine. Add artichoke hearts and green beans. Simmer until green beans are tender.
4. Meanwhile, season halibut evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on both sides. Add remaining 2 tablespoons oil to a large saute pan over medium-high heat. When oil shimmers, place fish in pan, and cook for 2 to 3 minutes. Flip, and cook the second side for 2 to 3 minutes or until golden brown and cooked through.
5. Mix prepared pesto and lemon juice in a medium bowl; set aside.
6. Evenly divide tomato mixture among 4 serving dishes. Top with fish. Drizzle each with lemon-pesto mixture. Garnish with the microgreens and basil.
Broccolini Aglio Olio
Wine Country Trattoria, Disney California Adventure
Serves 4
5 tablespoons olive oil, divided
1/4 cup chopped garlic
1/4 cup chopped shallots
1/4 teaspoon crushed red pepper flakes (optional)
1 bunch broccollini cut into 1/2-inch pieces
1 cup grape tomatoes, halved
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
4 cups cooked short-cut pasta (such as campanelle, penne, or rotini)
4 generous handfuls fresh arugula
3 generous handfuls fresh baby spinach
1 lemon, juiced
1/4 cup dry white wine
1/4 teaspoon ground black pepper
1/4 to 1/2 cup grated Parmesan cheese (optional)
1. Heat 3 tablespoons oil in a large saute pan or wok over medium-high heat. Add garlic and shallots, stirring constantly. Cook for 30 seconds, until fragrant. Be careful not to burn garlic.
2. Add red pepper flakes and broccolini, stirring to coat in oil. Cook until the broccolini is just tender.
3. Add tomatoes, 1/4 teaspoon salt, and pepper to the pan. Add pasta, arugula, spinach, lemon juice, and wine to the pan. Increase the heat to high. Cook, tossing, until spinach and arugula are wilted slightly, about 1 to 2 minutes.
4. Drizzle in remaining 2 tablespoons oil, tossing to combine. Add remaining 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and grated Parmesan cheese, if using. Serve immediately.
Steak Diane
Lake Buena Vista Club, WDW, Archival
Serves 4
Burgundy sauce
6 tablespoons Burgundy wine
2 tablespoons finely chopped onion
1 tablespoon finely chopped shallots
1 small clove garlic, finely chopped
2 tablespoons butter
1 tablespoon flour
2 cups beef stock
1 tablespoon crushed tomatoes
Coarse salt, freshly ground black pepper, to taste
Steaks
8 teaspoons butter, divided
4 (6-ounce) New York strip steaks, trimmed
3 tablespoons brandy
2 cloves garlic, finely chopped
3 tablespoons finely chopped onion
8 sliced mushrooms
Burgundy sauce
Coarse salt, freshly ground black pepper, to taste
For Burgundy sauce:
Stir together Burgundy, onion, shallots, and garlic in a heavy-bottomed saucepan over medium heat; simmer until wine evaporates. Add butter and allow it to melt, then stir in flour, cooking and stirring for 2 to 3 minutes.
Add beef stock and stir with a whisk until mixture boils and becomes smooth.
Add tomatoes and simmer 20 more minutes, or until mixture thickens to coat the back of a spoon. Season to taste with salt and pepper. Strain and keep warm.
For steaks:
Heat 4 teaspoons of butter in a skillet large enough to hold 4 steaks.
Sauté steaks to desired doneness, turning to cook both sides. Add remaining butter, if needed.
Add brandy, remove the pan from the heat to ignite, and then return to the heat. When the flame has burned out, remove steaks from pan and keep warm.
Sauté garlic, onions, and mushrooms in the same skillet; stir in Burgundy sauce and season to taste with salt and pepper. Bring to a boil and cook 2 to 3 minutes; add steaks and simmer 2 to 3 minutes. Serve immediately.
Oscar’s Potatoes
Carnation Café, Disneyland
Serves 4 to 6
1 large white onion, cut in half and thinly sliced
4 tablespoons butter, divided
2 pounds red potatoes, thinly sliced
Coarse salt, freshly ground black pepper, to taste
Preheat oven to 400°F. Sauté onions in 2 tablespoons of butter in a large skillet over medium heat until translucent; remove from pan and set aside. In the same pan, add remaining butter and potatoes and sauté until lightly browned, about 15 minutes. Season with salt and pepper.
Combine the onions and potatoes in an ovenproof casserole dish; cover with foil and make small slits for ventilation. Bake 45 minutes or until potatoes are tender. Serve hot.
Note:
This is from the Oscar’s Choice Breakfast: Scrambled eggs with cheddar cheese, Oscar’s potatoes, a croissant and your choice of bacon or sausage with fresh fruit — served daily. 
about the 6 c beef bouillon do i need to add water to this or is this only 6 cubes and no water.. I did it with water and didn't use 6 cubes just wasn't sure. 
I like beef broth better, but always try to cook it the first time the way its written. Have a great evening and thanks again.
I even checked my spam folder for days! 
