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Recipe???

Discussion in 'WDW Restaurants and Dining' started by wannabeBelle, Jun 7, 2002.

  1. NonnaT

    NonnaT Well-Known Member

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    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!
     
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  2. mimitchi33

    mimitchi33 Well-Known Member

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    Speaking of Disney Parks recipes, does anyone have one for the mud pie at Flo's V8 Café? It's so delicious...
     
  3. Kingdom Konsultant

    Kingdom Konsultant WDWMAGIC Board Sponsor Premium Member WDWMAGIC Sponsor

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    @wannabeBelle I cannot believe how big this thread that you made all those years ago is!! I love that it's still going strong!

    Pam
     
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  4. wannabeBelle

    wannabeBelle Well-Known Member Original Poster

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    Disney and food, what a combo!!! Marie
     
  5. Disneytraveller

    Disneytraveller New Member

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    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?
     
  6. EvilQueen-T

    EvilQueen-T Well-Known Member

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    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.
     
  7. Kiarra Petree

    Kiarra Petree New Member

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    Hello all!
    I just recently returned home from a two week trip and I actually lucked out this time with several new recipes. Where do I get a copy of the wanted list? Oh, and this is my first post here! :)
     
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  8. Kiarra Petree

    Kiarra Petree New Member

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    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.
     
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  9. Kiarra Petree

    Kiarra Petree New Member

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    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
     
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  10. Kiarra Petree

    Kiarra Petree New Member

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    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).
     
  11. Kiarra Petree

    Kiarra Petree New Member

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    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.
     
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  12. Kiarra Petree

    Kiarra Petree New Member

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    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.
     
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  13. Gabe1

    Gabe1 Premium Member

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    So late to the party here.

    Index?

    Can you link that please for us Johnny come latelies?
     
  14. Kiarra Petree

    Kiarra Petree New Member

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  15. wannabeBelle

    wannabeBelle Well-Known Member Original Poster

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    Great job on the new additions!!! Marie
     
  16. P_Radden

    P_Radden Premium Member

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    Awesome!! Thanks for sharing!!
     
  17. NonnaT

    NonnaT Well-Known Member

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    Welcome!!!:):):)
     
  18. Sonic Sunglasses

    Sonic Sunglasses Well-Known Member

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    Blimey, this is my new favourite thread! I can see I'll be busy in the kitchen this fall and winter. Thanks to all who have contributed so far.
     
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  19. drwadadli

    drwadadli Premium Member

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    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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  20. wannabeBelle

    wannabeBelle Well-Known Member Original Poster

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    I had gotten the info a while ago as this thread was from 2002 but thanks for the link for other recipes people may be looking for!!! Marie
     
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