All Ears Net has updated it's recipe page and though we have most of the recipes (they probably come from here
there are a couple new ones.
Sweet Ancho Chili Wings
Whispering Canyon Cafe , Wilderness Lodge
Yield: 10 Servings; coats about 30 Wings
1 Pint Hot sauce
¾ cup Blackstrap Molasses
1/2 cup Honey
6 1/2 ounces Salted Butter
2 1/2 teaspoons Blackening Spice
1 ¼ teaspoons Crushed Red Pepper Flakes
1 ¼ teaspoons Chili Powder
Add all items to heavy stockpot and bring to simmer until Butter is melted. Place in enough sauce in large bowl to coat amount of wings desired (about 30 each.) Deep-fry the Chicken Wings at 350°F to an internal temperature of 165°F. While the Wings are still warm, toss in the sauce in small batches, 5 to 10 each at a time, so Wings can be evenly coated. Serve with your favorite dipping sauces or celery sticks.
Green Beans with Carrots
Tusker House, Animal Kingdom
Note: This recipe is from the pre-buffet Tusker House menu.
1 pound green beans blanched in boiling water for 5 minutes, cooled under cold water, drain
1 carrot peeled and sliced thin on a angle (bias)
4 to 5 mushrooms sliced thin
1 small clove garlic, minced
1/8 teaspoon salt
Pinch of pepper
2 tablespoons butter
In large skillet over medium heat, melt butter, add carrots, mushrooms and garlic sauté until just under done about 5 minutes. Add beans, salt and pepper, heat through and serve.
Couscous
Tusker House, Animal Kingdom
Yield: 5 servings
2 cups vegetable stock
5 each fresh basil leaves
8 ounces Israeli couscous (approximately 1¼ cup)
¼ cup butter blend
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
½ teaspoon salt
¼ teaspoon ground black pepper
1. Bring vegetable stock to boil
2. Add fresh basil and simmer
3. Add Israeli couscous and cook until liquid is absorbed
4. Season with rosemary, thyme, salt and pepper
5. Taste, adjust seasoning with salt, pepper, rosemary, or thyme
Atlantic Salmon Filet with Tamarind Glaze, Mango-Wasabi Coulis and Pesto
Restaurant Akershus, Norway - Epcot
Yield: 4 servings
4 each-6 ounce salmon filets
4 Tablespoons Tamarind Glaze
2 Tablespoons Wasabi Coulis
2 Tablespoons Pesto
Salt and Pepper to taste
Pre-heat convection oven to 400 degrees. Lay out salmon on a sheet pan, season lightly and coat with Tamarind Glaze. Bake salmon until internal temperature of 140 degrees is achieved. Drizzle Wasabi Coulis and Pesto over exterior of fish in a criss-cross fashion. Plate and serve.
Cauliflower Mashed Potatoes
Restaurant Akershus, Norway - Epcot
½ cup butter
4 pounds red potatoes
1 head of cauliflower
2 cups grated Jarlsburg cheese
1 cup heavy cream
to taste salt
to taste pepper
1. Steam the potatoes until soft.
2. Steam cauliflower in separate pan until soft.
3. Add all ingredients and mix on low speed.
4. Season to taste.
Chicken Salad
Akershus, Norway - Epcot
2 cups cooked and diced chicken
½ cup sliced, blanched and drained mushrooms
½ cup blanched asparagus
Dressing
¾ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon celery salt
1 tablespoon sweet pickle juice
to taste salt
to taste white pepper
Place chicken, mushrooms, and asparagus in a mixing bowl. Mix the ingredients for the dressing and pour over the chicken, mushrooms, and asparagus. Mix well.
Frikadelle
Biergarten, Germany - Epcot
Yield: 4 servings
1 pound pork or beef-fresh ground
1/4 ounce minced garlic
3 1/8 ounce liquid eggs
1/2 ounce bread crumbs
5 ounces diced onion
To taste salt
To taste pepper
Mix all ingredients together. Form into ball and flatten. Grill until done.
Lentil Salad
Sunshine Seasons, The Land - Epcot
1 pound lentils
¼ cup olive oil
1 cup chopped zucchini
1 cup chopped squash
½ cup chopped red bell pepper
½ cup chopped Portobello mushroom
1 cup small red diced onion
½ cup olive oil
1 cup red wine vinegar
1 tablespoon chopped parsley
to taste Kosher salt
to taste black pepper
Place lentils in a saucepan with water to cover the lentils. Drain and cool.
In pan, add olive oil.
Grill zucchini, squash, red bell pepper and mushrooms. Cool.
In a bowl, add lentils and grilled vegetables. Mix the olive oil and vinegar and add to lentil mixture.
Add diced onions. Season with salt and pepper. Store in refrigerator in air-tight container.
Lentil Salad
Biergarten, Germany - Epcot
1 pound lentils
1 cup small diced carrots
1 cup small diced celery
1 cup small diced onion
1 cup red wine vinegar
1 cup vegetable oil
1 tablespoon fresh chopped basil
½ tablespoon fresh minced garlic
1 tablespoon ham base
to taste salt
to taste black pepper
Place lentils in a saucepan with water to cover the lentils. Add the ham base. Bring to a boil, then reduce to a simmer until the lentils are soft but firm to taste. Drain the liquid from the cooked lentils and chill.
Meanwhile mix together the red wine vinegar, vegetable oil, basil, and garlic, salt, and black pepper. Then add the carrots, celery, and onions to the cooked lentils. Incorporate the dressing to the lentil mixture, and adjust seasoning.
Lentil Salad
Restaurant Marrakesh, Morocco - Epcot
Yield: 4 servings
12 ounces lentils
3 ounces mayonnaise
1 ounce chopped green bell pepper
1 ounce chopped red bell pepper
1 ounce chopped red onions
1 teaspoon lemon juice
salt
pepper
Boil lentils (do not over cook), wash, drain and let cool. Add all ingredients and mix well. Serve chilled.
Tomato Salad
Biergarten, Germany - Epcot
25 pound Tomatoes (plum)
4 pounds Onions (red, julienne)
4 ounces Basil (fresh, julienne)
4 ounces Garlic (minced)
16 ounces olive oil
32 ounces white vinegar
8 ounces balsamic vinegar
4 ounces salt
1 ounce cracked black pepper
Core the tomatoes. Run the tomatoes through the tomato slicer. Then mix all of the ingredients together.
Orange-Horseradish Chicken Salad
Akershus, Norway - Epcot
1 pound cooked and diced chicken breast
1 stalk finely diced celery
½ each finely diced red onion
1 teaspoon Worcestershire sauce
2 teaspoon prepared horseradish
1 cup orange marmalade
¼ cup mayonnaise
to taste salt
to taste pepper
Take marmalade, mayonnaise, horseradish, Worcestershire sauce, celery and onion and mix thoroughly. Add in chicken and coat well. Season to taste and chill.
Napoleon
Boulangerie Patisserie, France - Epcot
1 pound puff pastry
2 cups pastry cream
¾ cup Chantilly cream
Confectioner's sugar
Vanilla Pastry Cream:
2 cups milk
½ vanilla bean, split in half lengthwise
6 egg yolks
2/3 cup granulated sugar
4 teaspoons flour or corn starch
Place the milk and vanilla bean in saucepan and bring to a boil. Cover and keep hot. Beat the sugar and egg yolk together until the mixture whitens and forms a ribbon; then gently stir in cornstarch or flour. Strain out the vanilla bean and pour the hot milk into the egg and sugar mixture, continually beating. Pour the mixture back into the saucepan and bring to a boil, stirring constantly. Boil for 1-minute stirring vigorously, then pour into a bowl and lightly rub the surface of the cream with a lump of butter to keep skin from forming as it cools. Yield: 2 cups
Chantilly Cream:
1 cup crème fraiche, very cold
3 tablespoons cold milk
1 tablespoon granulated sugar
¾ teaspoon vanilla sugar
1 ½ tablespoon shaved ice or water
Mix the crème fraiche with the milk in a chilled mixing bowl; add sugar, vanilla sugar and the shaved ice or ice water, whip at low speed for one minute, then whip at high speed for one to three minutes more or until it stands in soft peaks.
*NOTE: AVOID WHIPPING TOO LONG OTHERWISE IT WILL TURN INTO BUTTER. CHANTILLY CREAM KEEPS FOR 24 HRS. IF REFRIGERATED IN A TIGHTLY CLOSED CONTAINER.
Assembling the cake:
Roll out the pastry into 3 rectangles and bake until lightly browned. When the three sheets have been baked, select the best rectangle to serve as the cover or top layer of the cake. Turn this rectangle over and dust generously with confectioner's sugar. Broil for 1 min. watching to make sure the sugar doesn't burn. Allow to cool.
Fold the vanilla pastry cream into the Chantilly cream. On the first rectangle pastry, spread a layer of this cream. Place the second rectangle on top, spread it with the cream as well, and then cover with the glazed rectangle of pastry. Sprinkle the top with the confectioner's sugar.
Artichoke Dip
Tony's Town Square, Magic Kingdom
½ pound Ricotta Cheese
½ pound Mozzarella Cheese
13 ounces Artichokes (Canned) (drained and chopped)
¼ pound Romano Cheese
1 ½ ounces Heavy Cream
2 ounces Frozen Spinach (chopped)
½ ounce Garlic (chopped)
To Taste Salt and Pepper
Mix ricotta, mozzarella, Romano, artichoke, spinach, garlic, salt, and, pepper. Add mixture to crème brulee dishes, filling no more that ½ full. Top mixture with more mozzarella cheese to come flush with top of dish. Heat in oven to melt cheeses.
Garlic Beans
Liberty Tree Tavern, Liberty Square - Magic Kingdom
Yield: 4 servings
¼ Pounds Green Beans, yellow wax beans and carrots
1 Tablespoon Garlic
2 Tablespoon Olive Oil
1 Teaspoon Kosher salt
½ Teaspoon Ground black pepper
Get a sauté pan hot. Add the olive oil to the pan. When oil is hot add the garlic and cook for 20 seconds. Next add the green beans and the carrots. Finish by adding the salt and pepper.
Gluten, Dairy and Egg-Free Meatballs
Tony's Town Square, Magic Kingdom
10 pounds Ground Beef
2 pounds Gluten Free bread, Toasted & ground
6 ounces Garlic, chopped
1/2 pound Onions diced
1 ounce Fennel Seeds
1/2 ounce Black Pepper
3/4 ounce Salt
1 ounce Parsley
Combine all ingredients in large mixer. Portion into 3.5 oz meatballs, keeping Meatball Mix always on ice. Place 48 meatballs on a sheet pan.
Green Beans
Cosmic Ray's Starlight Cafe, Tomorrowland - Magic Kingdom
1 package frozen green beans
3 ounces butter
Salt & pepper to taste
1 tablespoon granulated onion
1 tablespoon grated cheese
Combine all ingredients in a saucepan and heat.
The Lighthouse Sandwich
Columbia Harbour House, Magic Kingdom
Olive Panini Bread
¼ cup Hummus (recipe follows)
½ cup Broccoli slaw (recipe follows)
Vine ripe tomatoes sliced (2 slices per sandwich)
Hummus:
2 Tablespoons pureed garlic
3 cans (15 oz) garbanzo beans
4 tablespoons water
Juice of 2 freshly squeezed lemons
½ cup tahini paste (pure sesame seeds)
1 tablespoons salt
Put garbanzo beans into food processor, mix with garlic, salt and tahini paste. Puree approximately 15-30 seconds, then add lemon juice and water. Continue to puree until smooth. Should yield about 15, 3 oz servings. This recipe can be cut in half to make a smaller portion. The hummus will hold for five days once prepared
Broccoli Slaw:
3 cups shredded broccoli slaw mix (2-12 oz bags in the grocery store)
1 ½ cups honey Dijon dressing (Ken's Brand)
Toss together and set aside.
Slice bread and spread with hummus, add broccoli slaw and 2 slices of tomato
Portobello Beauty
Raglan Road, Downtown Disney
Yield: 1 serving
1 portobello mushroom, gills scraped
1 kaiser-style bun with caramelized onions baked on top, split
Olive oil for glazing
1 ounce Dubliner cheese (about 1 slice)
Tomato chutney to taste (see note)
1. Grill mushroom until cooked through. In sauté pan, briefly cook mushroom in oil to glaze.
2. Place slice of cheese on mushroom cap and place under broiler to melt cheese.
3. Serve on bun with chutney.
How to make the tomato chutney:
This is the 3-gallon yield from the restaurant. In a large square roasting pan, combine 14 pounds diced plum tomatoes, 4 peeled and chopped red onions, 1 pound brown sugar, 1 quart good-quality balsamic vinegar, 1 pound raisins and 1/4 cup blend of salt and pepper or to taste. Bring to a boil and cook until tomatoes are soft, but still bright red. Remove from pan and chill. Simmer until cooking liquid is reduced in volume by half. Chill again. Recipe can be cut to 1/3 with good results.
Spaghetti recipes I knew so far were spaghetti with marinara sauce and 
