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Disney World Restaurant Recipies
- Thread starter wannabeBelle
- Start date
nibblesandbits
Well-Known Member
I know. They sounded so good!
EvilQueen-T
Well-Known Member
How do they serve this? I've never been there. thanks.
tigsmom
Well-Known Member
Just reviewed the original post and it seems it's served with the breads so maybe as a dip?
EvilQueen-T
Well-Known Member
oh, that makes sense...thanks a bunch.
couchpotatooo
Well-Known Member
Garden Grill Dessert:
Ok I can get some big brownie points here people if someone has the recipe for the fruit pie they make at the Garden Grill. It's like a cherry pie dessert she said. If you know what I'm taken about great please help me out thanks.
Ok I can get some big brownie points here people if someone has the recipe for the fruit pie they make at the Garden Grill. It's like a cherry pie dessert she said. If you know what I'm taken about great please help me out thanks.
tigsmom
Well-Known Member
Only recipe I can find is for an apple and dried cranberry crisp and the menu lists a strawberry rhubarb crisp. :shrug:
sorry, I haven't come across that one.
Will send a request for the recipes and you both can do the same. Just contact guest relations
couchpotatooo
Well-Known Member
Yes it's the Strawberry rhubarb crisp is was wonderful anybody have the recipe:slurp::slurp::slurp:
nibblesandbits
Well-Known Member
Cream of Mango and Papaya Soup-flavored with Passion Fruit...
Parrot Cay - Disney Cruise Line
Makes 8 (1/2-cup) servings
Ingredients:
2 cups diced fresh mango
2 cups diced fresh papaya
1 cup passion fruit nectar
1 cup vanilla ice cream
Garnish: fresh mint sprigs
Preparation:
1. Place mango, papaya, and passion fruit nectar in a blender. Puree until completely smooth. Add ice cream; puree until smooth.
2. Pour soup into a large bowl. Refrigerate for 2 hours, or until cold. Garnish each serving with a sprig of fresh mint.
Enjoy!
Parrot Cay - Disney Cruise Line
Makes 8 (1/2-cup) servings
Ingredients:
2 cups diced fresh mango
2 cups diced fresh papaya
1 cup passion fruit nectar
1 cup vanilla ice cream
Garnish: fresh mint sprigs
Preparation:
1. Place mango, papaya, and passion fruit nectar in a blender. Puree until completely smooth. Add ice cream; puree until smooth.
2. Pour soup into a large bowl. Refrigerate for 2 hours, or until cold. Garnish each serving with a sprig of fresh mint.
Enjoy!
tigsmom
Well-Known Member
Try sending an email to guest relations requesting the recipe. Give the date you were there and for confirmation number if you still have it.; these bits of info seem to be most helpful in obtaining a recipe. I haven't heard back yet from my generic request.
EDIT: Index updated through this post
Vernonpush
Well-Known Member
You are the best!
A volunteer at work saw me scrolling through the recipe index and asked for the site info. She thanked me the next day, lol.
tigsmom
Well-Known Member
thanks I think it's great that we have so many who request/gather/post the recipes we all love here for all to share...keep up the great work guys!! :king:
tigsmom
Well-Known Member
Found a new recipe on allears...
Chocolate Eclairs
Boardwalk Bakery
Ingredients:
2 cups Water
1 cup Canola oil
3 cups All purpose flour
10 each whole eggs
Method of Preparation:
1. Bring water and oil to a boil.
2. Add flour and stir until combined, continue cooking until mixture starts to pull away from sides of pan.
3. Take off heat and allow to cool slightly, add eggs one at a time, mixing until incorporate before adding next egg, mix should have smooth constancy (if you have a kitchenaid, place dough in mixer with paddle and add eggs one at a time).
4. Pipe into éclair shape with piping bag and large round tip.
5. Bake at 400*F for 15 minutes, drop temp to 350*F and continue to bake an additional 30 to 35 minutes. Éclair should not be glossy.
For Pastry cream:
2 cups Milk
¼ cup Cornstarch
¾ cup Sugar
2 each Whole eggs
4 each Egg yolks
4 tablespoons Butter (soft)
2 teaspoons Vanilla
1. In a mixing bowl, combine 1/4 cup of the milk with the cornstarch, mix until dissolved. Beat whole eggs and yolks into cornstarch mixture, and mix until incorporated.
2. Combine the remaining milk with the sugar in a saucepan; and bring to a boil; remove from heat.
3. Pour 1/3 of the boiling milk into the egg mixture, whisking constantly, and strain.
4. Return the remaining milk to a boil. Pour into hot egg mixture in a stream, whisking constantly.
5. Pour back into pot and continue whisking until the cream thickens and comes to a boil. 6. Pour the cream into a stainless steel pan over an ice bath, and add butter and vanilla. Mix until butter is melted.
7. Press plastic wrap directly against the surface, so it won't form a film. Chill immediately.
Found on RecipeZaar...
Mashed Potatoes and Root Vegetables
Cinderella's Royal Table
2 carrots
1 pound red potatoes
1 butternut squash
1/2 red onion
salt & pepper
4 ounces whole butter
1 cup milk
Cut carrots, onion and summer squash into thin strips. Place on sheet pan with whole garlic clove. Roast for 15 to 20 minutes at 350ºF. Place to the side and let stand. Peel garlic clove when cool.
Wash potatoes thoroughly. Place in saucepan with water and a little salt. Bring to boil and then let simmer until cooked.
In another saucepan, combine butter and milk. Heat on medium until warm. (Be sure to avoid scorching.).
When potatoes are cooked place into bowl with milk mixture. Whip to a smooth consistency. Salt and pepper to taste. Add roasted vegetables and garlic. Whip two more minutes and serve.
Grilled Pork Tenderloin
California Grill
SERVES 4 -6
1/2 cup butter (room temperature)
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
2 teaspoons lemon juice, freshly squeezed
1 dash Worcestershire sauce
kosher salt
fresh ground black pepper, to taste
1 cup diced white onion
1 head garlic, diced and saut
2 1/2 cups water
2 1/2 cups milk
1/2 cup heavy cream
2 cups polenta (less if you prefer a softer texture)
1 cup asiago cheese, grated
4 ounces goat cheese, crumbled
1/4 cup finely chopped fresh herb (equal parts thyme, rosemary, sage, and chives, if using dried herbs, cut proportions in half)
kosher salt & freshly ground black pepper, to taste
1/2 cup shallot, minced
1/2 cup dry red wine
1/2 cup balsamic vinegar
1 cup chicken stock or beef stock
1 1/2 lbs assorted mushrooms
1 teaspoon fresh thyme, minced
PORK TENDERLOIN.
You will need one-third to one-half pound of fresh, not previously frozen, tenderloins per person. Coat the tenderloins with olive oil and season generously with salt and pepper. Sear in a hot cast-iron skillet, browning on all sides. Set aside for later grilling, reserving pan juices.
MUSTARD BUTTER FOR PORK
Combine butter, dijon mustard, whole grain mustard, lemon juice, worcestershire sauce, Salt, pepper until well blended. Set aside. Makes enough to coat 3 to 4 pounds of pork tenderloin.
POLENTA
Sauté onion in a small amount of olive oil until transparent. Stir in garlic, then add water, milk and cream and bring to a boil. Whisk in polenta slowly, stirring until thick and bubbling. Continue to stir and cook for 2 to 3 minutes. Remove from heat and let thicken for 5 minutes.
Pour mixture into a pan and bake at 275 degrees for 25 minutes. Remove from oven and fold in cheeses and herbs. Add salt and pepper and pour into a crock to serve.
BALSAMIC SMOTHERD MUSHROOMS
Place shallots in a saute pan with the reserved pork tenderloin pan juices. Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce liquid by half, then add the stock and continue cooking until liquid has reached a light glaze consistency.
Wash, slice and season the assorted mushrooms with a little olive oil. (Pleau uses criminis at the California Grill, but thinks portobellos, oysters and shiitakes all work well, too.) Spread the mushrooms out on a grill rack and place over low heat. Cover for a few minutes to lightly smoke the mushrooms. Combine the mushrooms with the reduced liquid and set aside.
Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown on all sides (approximately 20 minutes). Baste occasionally with the mustard butter and continue to grill until the tenderloins reach desired doneness.
To serve, place a cup of polenta on each plate. Slice the tenderloins into thick coins and place five coins in the center of the polenta. Ladle the balsamic mushroom sauce over the coins and top with a few leaves of sage or parsley.
Chocolate Eclairs
Boardwalk Bakery
Ingredients:
2 cups Water
1 cup Canola oil
3 cups All purpose flour
10 each whole eggs
Method of Preparation:
1. Bring water and oil to a boil.
2. Add flour and stir until combined, continue cooking until mixture starts to pull away from sides of pan.
3. Take off heat and allow to cool slightly, add eggs one at a time, mixing until incorporate before adding next egg, mix should have smooth constancy (if you have a kitchenaid, place dough in mixer with paddle and add eggs one at a time).
4. Pipe into éclair shape with piping bag and large round tip.
5. Bake at 400*F for 15 minutes, drop temp to 350*F and continue to bake an additional 30 to 35 minutes. Éclair should not be glossy.
For Pastry cream:
2 cups Milk
¼ cup Cornstarch
¾ cup Sugar
2 each Whole eggs
4 each Egg yolks
4 tablespoons Butter (soft)
2 teaspoons Vanilla
1. In a mixing bowl, combine 1/4 cup of the milk with the cornstarch, mix until dissolved. Beat whole eggs and yolks into cornstarch mixture, and mix until incorporated.
2. Combine the remaining milk with the sugar in a saucepan; and bring to a boil; remove from heat.
3. Pour 1/3 of the boiling milk into the egg mixture, whisking constantly, and strain.
4. Return the remaining milk to a boil. Pour into hot egg mixture in a stream, whisking constantly.
5. Pour back into pot and continue whisking until the cream thickens and comes to a boil. 6. Pour the cream into a stainless steel pan over an ice bath, and add butter and vanilla. Mix until butter is melted.
7. Press plastic wrap directly against the surface, so it won't form a film. Chill immediately.
Found on RecipeZaar...
Mashed Potatoes and Root Vegetables
Cinderella's Royal Table
2 carrots
1 pound red potatoes
1 butternut squash
1/2 red onion
salt & pepper
4 ounces whole butter
1 cup milk
Cut carrots, onion and summer squash into thin strips. Place on sheet pan with whole garlic clove. Roast for 15 to 20 minutes at 350ºF. Place to the side and let stand. Peel garlic clove when cool.
Wash potatoes thoroughly. Place in saucepan with water and a little salt. Bring to boil and then let simmer until cooked.
In another saucepan, combine butter and milk. Heat on medium until warm. (Be sure to avoid scorching.).
When potatoes are cooked place into bowl with milk mixture. Whip to a smooth consistency. Salt and pepper to taste. Add roasted vegetables and garlic. Whip two more minutes and serve.
Grilled Pork Tenderloin
California Grill
SERVES 4 -6
1/2 cup butter (room temperature)
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
2 teaspoons lemon juice, freshly squeezed
1 dash Worcestershire sauce
kosher salt
fresh ground black pepper, to taste
1 cup diced white onion
1 head garlic, diced and saut
2 1/2 cups water
2 1/2 cups milk
1/2 cup heavy cream
2 cups polenta (less if you prefer a softer texture)
1 cup asiago cheese, grated
4 ounces goat cheese, crumbled
1/4 cup finely chopped fresh herb (equal parts thyme, rosemary, sage, and chives, if using dried herbs, cut proportions in half)
kosher salt & freshly ground black pepper, to taste
1/2 cup shallot, minced
1/2 cup dry red wine
1/2 cup balsamic vinegar
1 cup chicken stock or beef stock
1 1/2 lbs assorted mushrooms
1 teaspoon fresh thyme, minced
PORK TENDERLOIN.
You will need one-third to one-half pound of fresh, not previously frozen, tenderloins per person. Coat the tenderloins with olive oil and season generously with salt and pepper. Sear in a hot cast-iron skillet, browning on all sides. Set aside for later grilling, reserving pan juices.
MUSTARD BUTTER FOR PORK
Combine butter, dijon mustard, whole grain mustard, lemon juice, worcestershire sauce, Salt, pepper until well blended. Set aside. Makes enough to coat 3 to 4 pounds of pork tenderloin.
POLENTA
Sauté onion in a small amount of olive oil until transparent. Stir in garlic, then add water, milk and cream and bring to a boil. Whisk in polenta slowly, stirring until thick and bubbling. Continue to stir and cook for 2 to 3 minutes. Remove from heat and let thicken for 5 minutes.
Pour mixture into a pan and bake at 275 degrees for 25 minutes. Remove from oven and fold in cheeses and herbs. Add salt and pepper and pour into a crock to serve.
BALSAMIC SMOTHERD MUSHROOMS
Place shallots in a saute pan with the reserved pork tenderloin pan juices. Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce liquid by half, then add the stock and continue cooking until liquid has reached a light glaze consistency.
Wash, slice and season the assorted mushrooms with a little olive oil. (Pleau uses criminis at the California Grill, but thinks portobellos, oysters and shiitakes all work well, too.) Spread the mushrooms out on a grill rack and place over low heat. Cover for a few minutes to lightly smoke the mushrooms. Combine the mushrooms with the reduced liquid and set aside.
Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown on all sides (approximately 20 minutes). Baste occasionally with the mustard butter and continue to grill until the tenderloins reach desired doneness.
To serve, place a cup of polenta on each plate. Slice the tenderloins into thick coins and place five coins in the center of the polenta. Ladle the balsamic mushroom sauce over the coins and top with a few leaves of sage or parsley.
tigsmom
Well-Known Member
more from RecipeZaar
Kiwi Margarita
EPCOT
SERVES 2 -4
1/2 cup sugar
1/2 cup gold tequila
1/2 cup silver tequila
1/2 cup triple sec
1 cup fresh lemon juice (10 to 12 ripe lemons)
1/2 cup lime juice, freshly squeezed (6 or 7 ripe limes)
2 kiwi fruits, peeled
crushed ice, to fill blender
Put all of the ingredients into a blender.
On top of the ingredients, pour crushed ice until the blender is full.
Blend, but don't liquify.
Pour into margarita glasses and garnish with lime wedge.
If desired, salt the rim of the glass.
From the Rainforest Cafe Safari Club newsletter...
Mogambo Shrimp
Rainforest Cafe
SERVES 2
4 ounces penne pasta
1 tablespoon olive oil
1/4 cup sun-dried tomato packed in oil (drained)
1 1/2 cups mushrooms, sliced
8 shrimp, tails off (peeled and deveined)
1 garlic clove
1 cup prepared alfredo sauce
1 tablespoon shredded parmesan cheese
1/4 cup peas (fresh or frozen-thawed)
2 pieces garlic bread (or focaccia triangles)
Prepare penne as directed.
While penne is cooking, heat olive oil in heavy sauté pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp. Sauté for one minute. Add garlic sauté until garlic is golden-brown and shrimp are cooked through.
Add Alfredo sauce and peas, stirring frequently until sauce is warm.
Remove from heat and add drained penne to pan, stirring until pastia is well-cooked.
Divide between 2 bowls and sprinkle with Parmesan cheese.
Serve immediately with focaccia triangles or garlic bread.
More recipes found while wandering around the net :lol:
Arugula and Pear Salad with Pomegranate
Spoodles
1/2 cup balsamic vinegar
4 oz. Arugula, washed well
and dried
3 Seckel pears, peeled and sliced
Kosher salt and fresh cracked
black pepper
3 tbsp. extra virgin olive oil
Juice of half a lemon
2 tbsp. roasted walnut pieces
3 tbsp. Gorgonzola cheese
1 pomegranate, seeded
Make balsamic syrup by placing vinegar in a small saucepan and cooking over low heat until thickened (or until it starts bubbling). Cool. Place the Arugula and pears together in a mixing bowl. Season with salt and pepper. Dress with olive oil and lemon juice. Divide salad onto four cold plates and garnish with walnuts, cheese and pomegranate seeds. Drizzle a spoonful of balsamic syrup over each salad.
Chicken and Chianti Risotto
Mama Melrose's, Disney Hollywood Studios
2 tbsp. olive oil
1 tbsp. butter
1 medium onion, diced
1 medium green bell pepper, diced
1/2 chicken, boned, skinned and diced
2 cups uncooked Arborio rice
1/2 cup of your favorite Chianti
3 1/4 cups chicken broth
3/4 cup of butter, warmed to
room temperature (optional)
4 tbsp. grated fresh Parmesan cheese
1/2 tsp. fresh cracked black pepper
Heat the oil and 1 tablespoon of butter in a heavy saucepan over medium-high heat. Sauté the onion and pepper until onion is translucent. Add the chicken and the rice and sauté for another 3 to 5 minutes. Add the wine and cook, stirring frequently, until all the liquid has evaporated. Reduce the heat to medium and, stirring constantly, add the broth one cup at a time. Wait until each cup of the broth is incorporated into the rice mixture before adding the next cup (about 4 to 5 minutes for each cup). When all of the broth is incorporated, the risotto mixture should have an even, creamy consistency. Fold in remaining butter and cheese. Season with black pepper, and serve immediately.
Penne Bolognese
Mama Melrose's, Disney Hollywood Studios
2 tbsp. olive oil
2 tbsp. butter
2 medium carrots, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1/2 lb. Italian sausage, half hot and half sweet
1/2 lb. lean ground beef
1/2 cup dry red wine
3 28-oz. cans of imported pear-shaped tomatoes, drained and chopped
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried oregano
1 lb. cooked penne pasta
Fresh parsley and grated fresh Parmesan cheese for garnish
Heat oil and butter in a large, heavy saucepan over medium-high heat. Sauté the carrots and onions, then stir in the sausage and ground beef.
Continue to cook over medium heat, stirring occasionally, until done, then drain the mixture.
Stir in the wine and heat to boiling. Reduce heat and simmer uncovered until all the wine has evaporated. Stir in the tomatoes, salt, pepper and oregano, and heat again to boiling.
Reduce heat. Cover and simmer for 45 minutes, stirring occasionally. Toss with one pound of penne pasta, garnish with parsley and Parmesan and serve
Tropical Fruit Caesar Salad
Maya Grill, Coronado Springs
Serves 6
For the fruit salad-
1 mango
1 papaya
1/2 pineapple
1 star fruit
1 cup strawberries
2 kiwifruit
For the garnish-
1 cup coconut flakes
1 8-ounce pound cake
Zest of 1 lemon
1/3 cup unsalted butter
1 tablespoon mint leaves, finely chopped
For the dressing-
1 1/4 cups chopped white chocolate
Zest of 2 oranges
Juice of 2 oranges
1 1/4 cups heavy cream, room temperature
1/8 teaspoon vanilla
1 teaspoon poppy seeds
Preheat oven to 350 degrees. Cut all the fruit into medium-size pieces and mix in a large bowl. Refrigerate until needed.
Place coconut flakes on an ungreased baking sheet and toast in the oven, stirring twice, until golden brown (4 to 8 minutes). Remove from the oven and set aside to cool. Leave oven at 350 degrees.
To make croutons, cut the pound cake into 1/2-inch cubes. Place lemon zest and butter in a medium saucepan and cook over low heat until butter melts; remove from heat. Add cake cubes and stir until well-coated. Place croutons on an ungreased baking sheet and bake, stirring twice, until golden brown (12 to 15 minutes). Sprinkle with mint and set aside.
Melt the white chocolate in a double boiler or microwave. Add the remaining ingredients and stir until thoroughly mixed. Let cool to room temperature.
When cooled, add the dressing to the salad 1/2 cup at a time and toss, until you have the desired amount. Portion fruit salad onto 6 plates. Garnish each plate with 4 or 5 croutons, then sprinkle with toasted coconut flakes and serve.
Cafe Con Leche Flan
Maya Grill, Coronado Springs
Serves 6
For the caramel coating-
1 cup white sugar
1/4 cup water
1 tablespoon corn syrup
Butter 6 8-inch ramekins. Place all ingredients in a heavy saucepan and cook over high heat, stirring constantly with a wooden spoon, until caramel turns golden brown and runs clear (without traces of granulated sugar). Pour the caramel into prepared ramekins and set aside to cool.
For the flan-
2 cups milk
2 cups sweetened condensed milk
2 tablespoons coffee extract
5 large eggs
3 large egg yolks
Heat both milks and the coffee extract in a heavy saucepan over medium heat until just before boiling; when bubbles begin to form around the edges of the pan, remove from heat. Whisk the eggs and egg yolks into the milk mixture. Pour the mixture into the prepared ramekins. Place ramekins in a casserole pan and fill pan with hot water to reach 1/2 to 2/3 of the way up the sides of the ramekins. Bake at 325 degrees for 30 to 45 minutes or until the skin on the top of the custard is set (no longer sticky). Remove from oven and let cool.
For the garnish-
1 1/2 cups sugar
1/4 cup water
Heat sugar and water in a heavy saucepan over medium heat until the mixture turns a golden colour (to about 270 degrees; when mixture forms brittle threads when dropped into ice water, it is ready). Drizzle onto greased aluminium foil or greased parchment paper in swirls and other desired designs. Allow to cool (this takes only a few minutes). Remove swirls with a spatula and use to garnish cooled flan, as liberally as desired.
**Index updated through this post
Kiwi Margarita
EPCOT
SERVES 2 -4
1/2 cup sugar
1/2 cup gold tequila
1/2 cup silver tequila
1/2 cup triple sec
1 cup fresh lemon juice (10 to 12 ripe lemons)
1/2 cup lime juice, freshly squeezed (6 or 7 ripe limes)
2 kiwi fruits, peeled
crushed ice, to fill blender
Put all of the ingredients into a blender.
On top of the ingredients, pour crushed ice until the blender is full.
Blend, but don't liquify.
Pour into margarita glasses and garnish with lime wedge.
If desired, salt the rim of the glass.
From the Rainforest Cafe Safari Club newsletter...
Mogambo Shrimp
Rainforest Cafe
SERVES 2
4 ounces penne pasta
1 tablespoon olive oil
1/4 cup sun-dried tomato packed in oil (drained)
1 1/2 cups mushrooms, sliced
8 shrimp, tails off (peeled and deveined)
1 garlic clove
1 cup prepared alfredo sauce
1 tablespoon shredded parmesan cheese
1/4 cup peas (fresh or frozen-thawed)
2 pieces garlic bread (or focaccia triangles)
Prepare penne as directed.
While penne is cooking, heat olive oil in heavy sauté pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp. Sauté for one minute. Add garlic sauté until garlic is golden-brown and shrimp are cooked through.
Add Alfredo sauce and peas, stirring frequently until sauce is warm.
Remove from heat and add drained penne to pan, stirring until pastia is well-cooked.
Divide between 2 bowls and sprinkle with Parmesan cheese.
Serve immediately with focaccia triangles or garlic bread.
More recipes found while wandering around the net :lol:
Arugula and Pear Salad with Pomegranate
Spoodles
1/2 cup balsamic vinegar
4 oz. Arugula, washed well
and dried
3 Seckel pears, peeled and sliced
Kosher salt and fresh cracked
black pepper
3 tbsp. extra virgin olive oil
Juice of half a lemon
2 tbsp. roasted walnut pieces
3 tbsp. Gorgonzola cheese
1 pomegranate, seeded
Make balsamic syrup by placing vinegar in a small saucepan and cooking over low heat until thickened (or until it starts bubbling). Cool. Place the Arugula and pears together in a mixing bowl. Season with salt and pepper. Dress with olive oil and lemon juice. Divide salad onto four cold plates and garnish with walnuts, cheese and pomegranate seeds. Drizzle a spoonful of balsamic syrup over each salad.
Chicken and Chianti Risotto
Mama Melrose's, Disney Hollywood Studios
2 tbsp. olive oil
1 tbsp. butter
1 medium onion, diced
1 medium green bell pepper, diced
1/2 chicken, boned, skinned and diced
2 cups uncooked Arborio rice
1/2 cup of your favorite Chianti
3 1/4 cups chicken broth
3/4 cup of butter, warmed to
room temperature (optional)
4 tbsp. grated fresh Parmesan cheese
1/2 tsp. fresh cracked black pepper
Heat the oil and 1 tablespoon of butter in a heavy saucepan over medium-high heat. Sauté the onion and pepper until onion is translucent. Add the chicken and the rice and sauté for another 3 to 5 minutes. Add the wine and cook, stirring frequently, until all the liquid has evaporated. Reduce the heat to medium and, stirring constantly, add the broth one cup at a time. Wait until each cup of the broth is incorporated into the rice mixture before adding the next cup (about 4 to 5 minutes for each cup). When all of the broth is incorporated, the risotto mixture should have an even, creamy consistency. Fold in remaining butter and cheese. Season with black pepper, and serve immediately.
Penne Bolognese
Mama Melrose's, Disney Hollywood Studios
2 tbsp. olive oil
2 tbsp. butter
2 medium carrots, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1/2 lb. Italian sausage, half hot and half sweet
1/2 lb. lean ground beef
1/2 cup dry red wine
3 28-oz. cans of imported pear-shaped tomatoes, drained and chopped
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried oregano
1 lb. cooked penne pasta
Fresh parsley and grated fresh Parmesan cheese for garnish
Heat oil and butter in a large, heavy saucepan over medium-high heat. Sauté the carrots and onions, then stir in the sausage and ground beef.
Continue to cook over medium heat, stirring occasionally, until done, then drain the mixture.
Stir in the wine and heat to boiling. Reduce heat and simmer uncovered until all the wine has evaporated. Stir in the tomatoes, salt, pepper and oregano, and heat again to boiling.
Reduce heat. Cover and simmer for 45 minutes, stirring occasionally. Toss with one pound of penne pasta, garnish with parsley and Parmesan and serve
Tropical Fruit Caesar Salad
Maya Grill, Coronado Springs
Serves 6
For the fruit salad-
1 mango
1 papaya
1/2 pineapple
1 star fruit
1 cup strawberries
2 kiwifruit
For the garnish-
1 cup coconut flakes
1 8-ounce pound cake
Zest of 1 lemon
1/3 cup unsalted butter
1 tablespoon mint leaves, finely chopped
For the dressing-
1 1/4 cups chopped white chocolate
Zest of 2 oranges
Juice of 2 oranges
1 1/4 cups heavy cream, room temperature
1/8 teaspoon vanilla
1 teaspoon poppy seeds
Preheat oven to 350 degrees. Cut all the fruit into medium-size pieces and mix in a large bowl. Refrigerate until needed.
Place coconut flakes on an ungreased baking sheet and toast in the oven, stirring twice, until golden brown (4 to 8 minutes). Remove from the oven and set aside to cool. Leave oven at 350 degrees.
To make croutons, cut the pound cake into 1/2-inch cubes. Place lemon zest and butter in a medium saucepan and cook over low heat until butter melts; remove from heat. Add cake cubes and stir until well-coated. Place croutons on an ungreased baking sheet and bake, stirring twice, until golden brown (12 to 15 minutes). Sprinkle with mint and set aside.
Melt the white chocolate in a double boiler or microwave. Add the remaining ingredients and stir until thoroughly mixed. Let cool to room temperature.
When cooled, add the dressing to the salad 1/2 cup at a time and toss, until you have the desired amount. Portion fruit salad onto 6 plates. Garnish each plate with 4 or 5 croutons, then sprinkle with toasted coconut flakes and serve.
Cafe Con Leche Flan
Maya Grill, Coronado Springs
Serves 6
For the caramel coating-
1 cup white sugar
1/4 cup water
1 tablespoon corn syrup
Butter 6 8-inch ramekins. Place all ingredients in a heavy saucepan and cook over high heat, stirring constantly with a wooden spoon, until caramel turns golden brown and runs clear (without traces of granulated sugar). Pour the caramel into prepared ramekins and set aside to cool.
For the flan-
2 cups milk
2 cups sweetened condensed milk
2 tablespoons coffee extract
5 large eggs
3 large egg yolks
Heat both milks and the coffee extract in a heavy saucepan over medium heat until just before boiling; when bubbles begin to form around the edges of the pan, remove from heat. Whisk the eggs and egg yolks into the milk mixture. Pour the mixture into the prepared ramekins. Place ramekins in a casserole pan and fill pan with hot water to reach 1/2 to 2/3 of the way up the sides of the ramekins. Bake at 325 degrees for 30 to 45 minutes or until the skin on the top of the custard is set (no longer sticky). Remove from oven and let cool.
For the garnish-
1 1/2 cups sugar
1/4 cup water
Heat sugar and water in a heavy saucepan over medium heat until the mixture turns a golden colour (to about 270 degrees; when mixture forms brittle threads when dropped into ice water, it is ready). Drizzle onto greased aluminium foil or greased parchment paper in swirls and other desired designs. Allow to cool (this takes only a few minutes). Remove swirls with a spatula and use to garnish cooled flan, as liberally as desired.
**Index updated through this post
tigsmom
Well-Known Member
From the Swan & Dolphin recipe club --
Crabcake
Swan /Dolphin Resort
INGREDIENTS
1 Tbsp. Mayonnaise
1 Egg (whole, fresh)
1 Tsp. Worcestershire Sauce
1 Tsp. Mustard, Dijon
1 1/2 Tsp. Florida Bay Seasoning
1 Tsp. Parsley
1/8 Tsp. Dry Mustard
1 Tsp. Lemon Juice Fresh
3/4 Cups Bread Crumbs Panko
1/2 Lb. Crab Meat Jumbo Lump (cleaned/drained)
1/2 Lb. Crab Meat Backfin (cleaned/drained)
METHOD
Combine all ingredients except for the crab and bread crumbs in a mixing bowl and whisk to combine.
Add Panko and mix to moisten.
Immediately add crabmeat to mixture.
Fold in crabmeat without breaking up the crab, allow mixture to rest/breadcrumbs to activate for 30 minutes prior to shaping/cooking.
Place butter in non stick skillet and sear crabcake on one side.
Turn and place in oven at 400° for approximately 5 minutes until heated through to 165°, turning again when necessary.
Plate as pictured and garnish with lemon wrap, served with remoulade sauce on the side.
Serves 5
Crabcake
Swan /Dolphin Resort
INGREDIENTS
1 Tbsp. Mayonnaise
1 Egg (whole, fresh)
1 Tsp. Worcestershire Sauce
1 Tsp. Mustard, Dijon
1 1/2 Tsp. Florida Bay Seasoning
1 Tsp. Parsley
1/8 Tsp. Dry Mustard
1 Tsp. Lemon Juice Fresh
3/4 Cups Bread Crumbs Panko
1/2 Lb. Crab Meat Jumbo Lump (cleaned/drained)
1/2 Lb. Crab Meat Backfin (cleaned/drained)
METHOD
Combine all ingredients except for the crab and bread crumbs in a mixing bowl and whisk to combine.
Add Panko and mix to moisten.
Immediately add crabmeat to mixture.
Fold in crabmeat without breaking up the crab, allow mixture to rest/breadcrumbs to activate for 30 minutes prior to shaping/cooking.
Place butter in non stick skillet and sear crabcake on one side.
Turn and place in oven at 400° for approximately 5 minutes until heated through to 165°, turning again when necessary.
Plate as pictured and garnish with lemon wrap, served with remoulade sauce on the side.
Serves 5
nibblesandbits
Well-Known Member
If I remember right, I got that from the Disney Cruise Line Facebook Page...or something like that. They probably did make it easier since they were offically releasing it to the public.
nibblesandbits
Well-Known Member
Mediterranean Seafood Lime Salad
Citricos
Grand Floridian
Serves 6-8 as an appetizer
1/2 cup fresh lime juice
1/2 cup olive oil
1 large tomato, seeded and diced, about 1 1/2 cups
1/3 cup minced red onion
1 cup peeled and diced cucumber
1 1/2 cups cooked, diced shrimp, chilled
3/4 cup crab meat
2 dozen mussels, cooked and removed from shells, chilled
1/2 cup chopped fresh basil
1/3 cup chopped fresh mint
1 teaspoon red chili flakes
Coarse salt and white pepper to taste
1. Combine all ingredients.
2. Let mixture marinate in refrigerator 1 hour before serving.
Recipe notes: Speed up the process and make this salad with precooked shrimp and mussels from the market.
Citricos
Grand Floridian
Serves 6-8 as an appetizer
1/2 cup fresh lime juice
1/2 cup olive oil
1 large tomato, seeded and diced, about 1 1/2 cups
1/3 cup minced red onion
1 cup peeled and diced cucumber
1 1/2 cups cooked, diced shrimp, chilled
3/4 cup crab meat
2 dozen mussels, cooked and removed from shells, chilled
1/2 cup chopped fresh basil
1/3 cup chopped fresh mint
1 teaspoon red chili flakes
Coarse salt and white pepper to taste
1. Combine all ingredients.
2. Let mixture marinate in refrigerator 1 hour before serving.
Recipe notes: Speed up the process and make this salad with precooked shrimp and mussels from the market.
nibblesandbits
Well-Known Member
Beef Kabobs
Restaurant Marrakesh
Epcot
Ingredient List:
24 oz beef tenderloin, cut into 1 inch cubes
½ cup onions, finely chopped
2 tbsp parsley, finely chopped
2 tbsp coriander, finely chopped
1 tbsp paprika
¼ cup olive oil
Salt and white pepper to taste
1 tsp cumin
8 8 inch skewer sticks (soak in water first for a hour to keep from burning)
How to Cook:
This one is pretty easy.. combine all ingredients and mix well, then put 4 pieces of beef on each skewer, then cook on a grill or under a broiler for 5 minutes. Thats it!
Restaurant Marrakesh
Epcot
Ingredient List:
24 oz beef tenderloin, cut into 1 inch cubes
½ cup onions, finely chopped
2 tbsp parsley, finely chopped
2 tbsp coriander, finely chopped
1 tbsp paprika
¼ cup olive oil
Salt and white pepper to taste
1 tsp cumin
8 8 inch skewer sticks (soak in water first for a hour to keep from burning)
How to Cook:
This one is pretty easy.. combine all ingredients and mix well, then put 4 pieces of beef on each skewer, then cook on a grill or under a broiler for 5 minutes. Thats it!