Recipe???

NonnaT

NonnaT

Well-Known Member
tigsmom said:
The menu says it's a spicy ranch sauce so maybe add some white prepared horseradish to ranch dressing? I'll look and see if there is a real recipe from Disney posted somewhere.
Click to expand...
P_Radden said:
Not sure if it's been discussed, does anyone happen to know the recipe for the Horseradish Dipping Sauce they serve at Sci-Fi Dine-In with the fried pickles? It's so good!
Click to expand...
This is what we use...
Either buy or make your own ranch dressing (I use the Hidden Valley Ranch envelope, myownself)
Add Frank's (brand) hot sauce to taste.
Swear, it's so easy to make and so yummy! You could probably use any brand of hot sauce, but that's what works for me...

Oops, ETA, I missed that you wanted "horseradish" ranch, thought it said spicy ranch, my bad!
 
D

Disneytraveller

New Member
Sorry if this has been asked or discussed already, but . . . Cinderella's Royal Table has a different French toast on the menu from what I can see. Caramel Apple Stuffed French Toast. Does anyone happen to have the recipe or a recipe?
 
EvilQueen-T

EvilQueen-T

Well-Known Member
Chef Art Smith's Hummingbird Cake from his Disney Springs Restaurant Chef Art Smith's Homecoming
12 servings

Cake Ingredients:
3 cups all purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 cups chopped ripe bananas
1 cup crushed pineapple
1 cup vegetable oil
2 large eggs, beaten
1 1/2 tsp vanilla extract
4 oz finely chopped pecans (optional but not if you're from the south duh)

Icing Ingredients:
8 oz cream cheese at room temperature
1/2 cup butter at room temperature
1 lb confectioners sugar
1 tsp vanilla extract

To make the cake:
1. Position racks in the center and bottom third of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans,sprinkle evenly with flour and tap out excess.

2. Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.

3. Bake until the cake springs back when pressed in the center, 30-35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks. Turn right side up and cool completely.

To make the icing:
4. Using an electric mixer on high speed beat the cream cheese and butter in a large bowl until combined. On low speed gradually beat in the sugar then the vanilla to make a smooth icing.

5. Place one cake layer upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer right side up. Spread the remaining icing over the top and sides of the cake. The cake can be prepared up to one day ahead and stored uncovered in the refrigerator. Let stand at room temperature one hour before serving.

*This is a 2 layer cake recipe specific for home baking and will appear different visually than the restaurant offering.
 
Kiarra Petree

Kiarra Petree

New Member
I didn't see these in the index, so they're post worthy. :)

BIERGARTEN
Pork Shank Au Gratin

Ingredients
Pork Shanks 6 each
Vegetable Stock 1 gallon
Mashed Potatoes 1 lbs
Sauerkraut 2 lbs

Onion Rings:
Sliced Fresh Onions 1 Medium size
Flour 1 cup
Vegetable Shortening 1 cup
Milk 2 cups
Salt and Pepper to taste
Chives Freshly Chopped 1 tablespoon

Method
Cook the pork shanks in the vegetable stock until meat falls off the bone easily and skin is tender. This will take approximately 3 hours. When the shanks are ready take them out and let them cool. Reserve the cooking liquid/stock. While the shanks are cooling prepare Sauerkraut using some of the cooking liquid. Prepare Mashed Potatoes making sure they're nice and creamy. Pull the meat off the shanks and chop into bite size pieces. In an oven proof dish layer the bottom with Sauerkraut and Shank meat mix. Pipe or spoon Mashed Potatoes on top of this and finish it in the oven. Temperature should be set to about 450 degrees F to allow the potatoes to develop nice golden color.
While this is cooking prepare Onion Rings which we will use to top off this nice dish. Slice onions into 1/6th of an inch rings and soak them in milk for 5 minutes. Next dredge them in the flour, salt and pepper mix, then fry to the light golden color in the heated shortening. Once ready rest the rings on the clean paper napkin.
Carefully pull the oven proof dish out and top it off with Onion Rings and garnish with fresh chopped chives.
Enjoy.
 
Kiarra Petree

Kiarra Petree

New Member
CHINA – Lotus Blossom Cafe
Strawberry Oolong Tea Slush

Use the instructions on your machine. If you don't have a machine, freeze.
Ingredients per glass.
1 oz Strawberry Juice
2 oz Oolong Tea
3 oz Soda Water
 
Kiarra Petree

Kiarra Petree

New Member
CONTEMPO CAFÉ
Pina Colada Cupcakes


INGREDIENTS

Cupcakes
  • 1 2/3 cups (236g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (156g) granulated sugar
  • 2 large eggs
  • 1/3 cup canned coconut milk (strain any lumps if there are any)
  • 1/3 cup pineapple juice (from can of crushed pineapple)
  • 1/4 tsp coconut extract
  • 1 cup (176g) well drained canned crushed pineapple (you'll need the larger can, the little one doesn't have enough)
Coconut Buttercream Frosting
  • 1 cup butter (226g), softened (preferably 3/4 cup unsalted 1/4 cup salted)
  • 2 Tbsp canned coconut milk
  • 3/4 tsp coconut extract
  • 3 1/2 cups (425g) powdered sugar
  • 3/4 cup (60g) sweetened shredded coconut
  • 12 maraschino cherries and fresh pineapple wedges (optional)
DIRECTIONS

  • For the cupcakes:
  • Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment (preferably an attachment that constantly scrapes mixing bowl, if not stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together butter and sugar until pale and fluffy. Mix in eggs one at a time. In a liquid measuring cup stir together coconut milk, pineapple juice and coconut extract. Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture (again mixing only until nearly combined - there should still be some flour streaks). Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among prepared muffin cups filling each nearly to the top. Bake in preheated oven until toothpick inserted into center comes out clean about 19 - 23 minutes. Cool in muffin tin several minutes then transfer to a wire rack to cool completely. Once cool frost with coconut buttercream, sprinkle shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.
  • For the coconut buttercream:
  • In the bowl of an electric stand mixer fitted with the paddle attachment whip butter until light and fluffy. Add in coconut milk, coconut extract and 1 cup of the powdered sugar and mix until combined, then add remaining powdered sugar and whip until light and fluffy (if needed you can add in a little more coconut milk or more powdered sugar to reach desired consistency).
 
Kiarra Petree

Kiarra Petree

New Member
CONTEMPO CAFÉ
Black Forest Cupcakes

Chocolate Cupcakes
Disney's Contemporary Resort

¾ c. Butter
1 ½ c. Water
¾ c. Oil
1 c. Sugar
¼ c. Cocoa Powder
3 c. Flour
3 tbs. Baking Powder
3 tbs. Baking Soda
3 Eggs
6 tbs. Milk

Mix all the dry ingredients together. Add the baking soda and baking powder at different times.
Bring first three ingredients to a boil.
Add to the dry ingredients.
Add the milk.
Take temperature of the batter, it should be less than 100 degrees.
Add the eggs.

Bake at 350 *F for approx. 30 ? 35 minutes

Butter Cream for Black Forest Cupcakes
Disney's Contemporary Resort
3 c. Powdered Sugar
1 ½ c. Shortening
½ lb. Unsalted Butter
Cherry Pie Filling
Maraschino Cherries
Mini Chocolate Chips

Method of Preparation
Cream butter and powdered sugar until white and fluffy.
Add shortening and mix until fully combined.
Fill cupcakes with cherry pie filling
Ice the cupcakes with the butter cream.
Finish with a Maraschino cherry and chocolate chips.
 
Kiarra Petree

Kiarra Petree

New Member
Spicy Sweet and Sour Shrimp
Disney's Polynesian Resort 'Ohana Restaurant

Ingredients

Sweet and Sour Sauce:
1 cup distilled white vinegar
1 cup sugar
½ cup pineapple juice
½ cup ketchup
4 tablespoons soy sauce
1 teaspoon granulated garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup water
¼ cup cornstarch
¼ cup sweet chili garlic sauce

Stir-fry shrimp:
½ cup canola oil
2 tablespoons hot chili garlic paste
2 pounds black tiger shrimp, we use 21/25 size shrimp (shell-on)
2 red bell peppers, cleaned and diced large
1 pineapple, cleaned and diced large
2 tablespoons kosher salt
2 cups sweet and sour sauce (full batch)
1/3 cup watercress

Tools Needed

Large gas or propane burner-
Wok 15 inches or larger
Wok spoon
Wok spatula

Method of Preparation

1. Start making sweet and sour sauce by dissolving sugar into white vinegar. Once dissolved add pineapple juice, ketchup, soy sauce, granulated garlic, kosher salt and black pepper to the mixture.
2. Bring mixture to a boil. In a bowl mix cornstarch and water until completely dissolved.
3. Add the cornstarch slurry slowly to the boiling mixture. Stir the mixture vigorously as you add the cornstarch mixture. Reduce to a low simmer and cook for 5 additional minutes.
4. Set sauce aside to cool and add sweet chili garlic sauce.
5. Heat wok until it becomes white hot. Add oil and hot chili.
6. As the oil starts to smoke add the shrimp. Stir-fry until shrimp turn pink and slightly brown the shells. Season with kosher salt.
7. When all shrimp are pink add peppers and pineapple. Toss and stir-fry for 2 minutes.
8. Add sweet and sour sauce and bring it to a simmer in the wok. Remove from heat and garnish with watercress.
 
Gabe1

Gabe1

Ivory Tower Squabble EST 2011. WINDMILL SURVIVOR
Kiarra Petree said:
I didn't see these in the index, so they're post worthy. :)

BIERGARTEN
Pork Shank Au Gratin

Ingredients
Pork Shanks 6 each
Vegetable Stock 1 gallon
Mashed Potatoes 1 lbs
Sauerkraut 2 lbs

Onion Rings:
Sliced Fresh Onions 1 Medium size
Flour 1 cup
Vegetable Shortening 1 cup
Milk 2 cups
Salt and Pepper to taste
Chives Freshly Chopped 1 tablespoon

Method
Cook the pork shanks in the vegetable stock until meat falls off the bone easily and skin is tender. This will take approximately 3 hours. When the shanks are ready take them out and let them cool. Reserve the cooking liquid/stock. While the shanks are cooling prepare Sauerkraut using some of the cooking liquid. Prepare Mashed Potatoes making sure they're nice and creamy. Pull the meat off the shanks and chop into bite size pieces. In an oven proof dish layer the bottom with Sauerkraut and Shank meat mix. Pipe or spoon Mashed Potatoes on top of this and finish it in the oven. Temperature should be set to about 450 degrees F to allow the potatoes to develop nice golden color.
While this is cooking prepare Onion Rings which we will use to top off this nice dish. Slice onions into 1/6th of an inch rings and soak them in milk for 5 minutes. Next dredge them in the flour, salt and pepper mix, then fry to the light golden color in the heated shortening. Once ready rest the rings on the clean paper napkin.
Carefully pull the oven proof dish out and top it off with Onion Rings and garnish with fresh chopped chives.
Enjoy.
Click to expand...

So late to the party here.

Index?

Can you link that please for us Johnny come latelies?
 
drwadadli

drwadadli

Well-Known Member
wannabeBelle said:
I was recently at Cinderella's Royal Table for breakfast and had the french toast that is part of the meal. It was just so good but had an unusual stuffing ( Ithink it was a custard, my friend said cream cheese kinda like a danish) Any ideas as to what it is? Also if anyone has the recipe?? Thanks!!! :slurp:
Click to expand...
Here is the link to the specific recipes you are asking for....( http://allears.net/din/recipes/rec-chtst.htm ). Also, this website has the recipes for close 90% of dishes served at WDW.
 

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