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Recipe???
- Thread starter wannabeBelle
- Start date
sun_sational
New Member
http://www.allearsnet.com/din/rec.htm is a huge amount of recipies from disney world I have have a few (like tonga toast, meatloaf, and the potroast to name a few) and I have yet to make something I didnt like:slurp:
barnum42
New Member
African Stew From Mara
I tried emailing Disney again for the following recipe and this time I got a promt reply :sohappy:
AFRICAN STEW from Mara at Animal Kingdom Lodge:
Yield 16 Servings
Ingredients:
4 cups water
3 Each Chicken Bouillon Cubes
1/3 cup Curry Paste (or it can be dry)
2T Ground Coriander, toasted
2T Granulated Garlic
4 cups Coconut Milk
1/4 cup Sugar
*1/3 cup (or possibly less - 3 caps full?) Soy Sauce
2 pounds Beef/Pork/Chicken, large diced
2 cups Mixed Red and Green Peppers diced
2 cups Onions, diced.
1/2 cup Whole Kernel Corn, frozen
1 each Bay Leaf
1/4 T Cayenne Pepper
2T Cornstarch (make slurry)
Method of Preparation
1. In kettle, heat water, chicken bouillon cubes, curry paste, ground coriander, and granulated garlic. Let boil and add in sugar and coconut milk.
2. Add in the soy sauce and the diced meat. Let simmer for 20 minutes.
3. Add vegetables, spices, and cook until tender.
4. Bring to a boil and add cornstarch slurry slowly to the mixture and whisk until thickened.
* - See http://forums.wdwmagic.com/showpost.php?p=2079061&postcount=782 for why the soy sauce quantity has been changed
I tried emailing Disney again for the following recipe and this time I got a promt reply :sohappy:
AFRICAN STEW from Mara at Animal Kingdom Lodge:
Yield 16 Servings
Ingredients:
4 cups water
3 Each Chicken Bouillon Cubes
1/3 cup Curry Paste (or it can be dry)
2T Ground Coriander, toasted
2T Granulated Garlic
4 cups Coconut Milk
1/4 cup Sugar
*1/3 cup (or possibly less - 3 caps full?) Soy Sauce
2 pounds Beef/Pork/Chicken, large diced
2 cups Mixed Red and Green Peppers diced
2 cups Onions, diced.
1/2 cup Whole Kernel Corn, frozen
1 each Bay Leaf
1/4 T Cayenne Pepper
2T Cornstarch (make slurry)
Method of Preparation
1. In kettle, heat water, chicken bouillon cubes, curry paste, ground coriander, and granulated garlic. Let boil and add in sugar and coconut milk.
2. Add in the soy sauce and the diced meat. Let simmer for 20 minutes.
3. Add vegetables, spices, and cook until tender.
4. Bring to a boil and add cornstarch slurry slowly to the mixture and whisk until thickened.
* - See http://forums.wdwmagic.com/showpost.php?p=2079061&postcount=782 for why the soy sauce quantity has been changed
barnum42
New Member
I'll have to do some translating as we don't tend to use "cups" over here, and we we do then are a different size to the American cup!
I'll not be going for 16 servings, so a reduction will also be on the boards.
Question - I know that "T" will mean "tablespoon" (over here is "TBL"), so what letter(s) do you use for teaspoon?
Also, I'd best not make in in a UK kettle - we use them to boil water :lol:
I'll not be going for 16 servings, so a reduction will also be on the boards.
Question - I know that "T" will mean "tablespoon" (over here is "TBL"), so what letter(s) do you use for teaspoon?
Also, I'd best not make in in a UK kettle - we use them to boil water :lol:
Vernonpush
Well-Known Member
barnum42 said:
Over here we use tsp for teaspoon.
1 cup= 64 drams = 236 milliliters
1 tsp= 1 1/3 dram = 5 milliliters
1 Tbl= 4 drams = 15 milliliters
(if that is any help)
tigsmom
Well-Known Member
I'll be cutting it down to 4 servings for the first go thru. If everyone agrees I'll double it and go from there. I usually use my large cast iron Dutch oven for stews. I have a beef stew cooking in one right now. :slurp:
If anyone decides to try any recipe please post feedback. Thanks. :wave:
If anyone decides to try any recipe please post feedback. Thanks. :wave:
Nora
New Member
Earlier there was some discussion that the Alfredo recipe from L' Originale Alfredo di Roma didn't have any cream. I think I may have an explanation. According to Giada di Laurentiis on the Food Network, the original recipe for Alfredo sauce was just butter and cheese, and the cream was added after the recipe came to the United States. She claimed that the dish was created by a Roman chef whose wife had lost her taste for food after she gave birth.
tigsmom
Well-Known Member
Chocolate-dipped Almond Biscotti, Disney's BoardWalk Bakery
3/4 cup unsalted butter,
room temperature
3/4 cup sugar
4 large eggs
1 tbsp. vanilla
2 tsp. almond extract
3 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
2 tsp. lemon zest
2 tsp. orange zest
1 cup almonds, toasted
biscotti Preheat the oven to 350 degrees. Line the cookie sheet with parchment paper or lightly grease. Sift flour, baking powder and salt together, and set aside. In a large mixing bowl, cream the butter and sugar. Add eggs, vanilla, almond extract and lemon and orange zest, and beat until the mixture is combined (it will be soupy and a bit lumpy). Add half the flour mixture and beat until it is just combined. Use a wooden spoon to stir in the remaining flour mixture and the nuts.
Shape the dough into two 15- x 3 1/2- x 1/2-inch logs and place them on the cookie sheet about 3 inches apart. Bake 32 to 35 minutes or until golden brown. Cool 2 hours.
Using a long serrated knife slice the logs diagonally into 1/2-inch slices. Arrange cut-side down on a baking sheet and bake at 300 degrees for 7 minutes. Flip the biscotti over and bake an additional 4 to 5 minutes. Cool on a wire rack.
DOUBLE-CHOCOLATE COATING
6 oz. high-quality bittersweet
chocolate
5 tbsp. unsalted butter
2 oz. white chocolate
Melt the bittersweet chocolate and butter in a double boiler over gently simmering water (or melt in a microwave, stirring every 15 seconds until nearly melted, then remove and stir until fully melted). Dip half of each biscotto in chocolate, then let dry on a cooling rack. Melt white chocolate in a double boiler over gently simmering water (or melt in a microwave, stirring every 15 seconds until nearly melted, then remove and stir until fully melted) and place in a pastry bag with a une writing tip (or in a plastic freezer bag with a tiny piece of the corner cut off). Drizzle white chocolate over the dark chocolate. Makes 36 biscotti.
3/4 cup unsalted butter,
room temperature
3/4 cup sugar
4 large eggs
1 tbsp. vanilla
2 tsp. almond extract
3 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
2 tsp. lemon zest
2 tsp. orange zest
1 cup almonds, toasted
biscotti Preheat the oven to 350 degrees. Line the cookie sheet with parchment paper or lightly grease. Sift flour, baking powder and salt together, and set aside. In a large mixing bowl, cream the butter and sugar. Add eggs, vanilla, almond extract and lemon and orange zest, and beat until the mixture is combined (it will be soupy and a bit lumpy). Add half the flour mixture and beat until it is just combined. Use a wooden spoon to stir in the remaining flour mixture and the nuts.
Shape the dough into two 15- x 3 1/2- x 1/2-inch logs and place them on the cookie sheet about 3 inches apart. Bake 32 to 35 minutes or until golden brown. Cool 2 hours.
Using a long serrated knife slice the logs diagonally into 1/2-inch slices. Arrange cut-side down on a baking sheet and bake at 300 degrees for 7 minutes. Flip the biscotti over and bake an additional 4 to 5 minutes. Cool on a wire rack.
DOUBLE-CHOCOLATE COATING
6 oz. high-quality bittersweet
chocolate
5 tbsp. unsalted butter
2 oz. white chocolate
Melt the bittersweet chocolate and butter in a double boiler over gently simmering water (or melt in a microwave, stirring every 15 seconds until nearly melted, then remove and stir until fully melted). Dip half of each biscotto in chocolate, then let dry on a cooling rack. Melt white chocolate in a double boiler over gently simmering water (or melt in a microwave, stirring every 15 seconds until nearly melted, then remove and stir until fully melted) and place in a pastry bag with a une writing tip (or in a plastic freezer bag with a tiny piece of the corner cut off). Drizzle white chocolate over the dark chocolate. Makes 36 biscotti.
IlovyensiD
New Member
Does anyone have the recipe for Churros? They are our favorite.
Thanks for your help :wave:
Thanks for your help :wave:
tigsmom
Well-Known Member
Mushroom Medley , Rose & Crown Epcot
Ingredients
1 Tbsp. Olive Oil
2 Tbsp. Chopped Garlic
4 Tbsp. Chopped Shallots
1 cup Button Mushrooms (sliced)
1 cup Shiitake Mushrooms (sliced)
1 cup Portabella Mushrooms (sliced)
1 cup Crimini Mushrooms (sliced)
1 cup White Wine
2 cups Heavy Cream
Method
1. In a large pot quickly sweat the shallots and garlic in olive oil.
2. Add the mushrooms starting with the buttons, crimini, portabellas, and the shiitakes last. Give three minutes between each batch.
3. Add white wine and simmer for five minutes.
4. Add heavy cream, bring to a boil and then simmer for about 5 minutes or until you get the correct thickness; make sure it coats the back of a spoon well.
5. Season with salt and pepper to taste.
Ingredients
1 Tbsp. Olive Oil
2 Tbsp. Chopped Garlic
4 Tbsp. Chopped Shallots
1 cup Button Mushrooms (sliced)
1 cup Shiitake Mushrooms (sliced)
1 cup Portabella Mushrooms (sliced)
1 cup Crimini Mushrooms (sliced)
1 cup White Wine
2 cups Heavy Cream
Method
1. In a large pot quickly sweat the shallots and garlic in olive oil.
2. Add the mushrooms starting with the buttons, crimini, portabellas, and the shiitakes last. Give three minutes between each batch.
3. Add white wine and simmer for five minutes.
4. Add heavy cream, bring to a boil and then simmer for about 5 minutes or until you get the correct thickness; make sure it coats the back of a spoon well.
5. Season with salt and pepper to taste.
tigsmom
Well-Known Member
From the Orlando Sentinal
Chicken Asiago Pasta, Disney's All-Star Resort
Ingredients
2 quarts water
1/2 teaspoon kosher salt
12 ounces dry penne rigate pasta
1 cup flour
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound boneless skinless chicken breast, pounded and cut into 2 inch strips
2 tablespoons olive oil
3/4 cup sun-dried tomatoes cut into 1/4-inch strips
3/4 cup olive oil
1 tablespoon minced garlic, or to taste
1 3/4 cup fresh baby spinach, lightly packed
2 cups grated Asiago cheese
1 3/4 cups grated Parmesan cheese
Kosher salt and fresh ground black pepper to taste
Method
1. Pour water into 4-quart pot. Bring to boil over medium high heat. Once water is boiling add 1/2 teaspoon of salt. Add pasta. Stir to prevent sticking. Once water comes back to boil, lower heat until water is simmering. Cook 8-10 minutes, stirring occasionally.
2. While pasta cooks, mix flour with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Dredge chicken in flour mixture.
3. Heat sauté pan over medium high heat. Once pan is hot, add 2 tablespoons of olive oil. Once oil is hot (not smoking), carefully place chicken strips into the pan. Cook 2-3 minutes or until chicken is golden on bottom side. Reduce heat to medium, turn chicken strips over and continue to cook for 5 minutes.
4. While chicken is cooking, mix together sun-dried tomatoes, 3/4 cup olive oil, and the garlic. Add the spinach.
5. Once chicken is cooked, place both the chicken and hot pasta into bowl with sun-dried tomatoes, then add cheeses and toss to mix well. Season to taste with salt and pepper. The heat from the chicken and pasta will melt the cheeses.
Chicken Asiago Pasta, Disney's All-Star Resort
Ingredients
2 quarts water
1/2 teaspoon kosher salt
12 ounces dry penne rigate pasta
1 cup flour
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound boneless skinless chicken breast, pounded and cut into 2 inch strips
2 tablespoons olive oil
3/4 cup sun-dried tomatoes cut into 1/4-inch strips
3/4 cup olive oil
1 tablespoon minced garlic, or to taste
1 3/4 cup fresh baby spinach, lightly packed
2 cups grated Asiago cheese
1 3/4 cups grated Parmesan cheese
Kosher salt and fresh ground black pepper to taste
Method
1. Pour water into 4-quart pot. Bring to boil over medium high heat. Once water is boiling add 1/2 teaspoon of salt. Add pasta. Stir to prevent sticking. Once water comes back to boil, lower heat until water is simmering. Cook 8-10 minutes, stirring occasionally.
2. While pasta cooks, mix flour with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Dredge chicken in flour mixture.
3. Heat sauté pan over medium high heat. Once pan is hot, add 2 tablespoons of olive oil. Once oil is hot (not smoking), carefully place chicken strips into the pan. Cook 2-3 minutes or until chicken is golden on bottom side. Reduce heat to medium, turn chicken strips over and continue to cook for 5 minutes.
4. While chicken is cooking, mix together sun-dried tomatoes, 3/4 cup olive oil, and the garlic. Add the spinach.
5. Once chicken is cooked, place both the chicken and hot pasta into bowl with sun-dried tomatoes, then add cheeses and toss to mix well. Season to taste with salt and pepper. The heat from the chicken and pasta will melt the cheeses.
SewIn2Disney
Well-Known Member
Cape Cod Chicken
Liberty Tree Tavern
Yield: 1 plate
Ingredients
5 oz. sliced chicken breast
1 oz. sliced shiitake mushrooms
1.5 oz. oven dried plum tomatoes
5 oz. pappardelle pasta
1 oz. arugula butter
.25 oz. salt
.25 oz. herb oil
.25 oz. fresh arugula leaves
Method
Sautè chicken halfway in herb oil. Season with salt and pepper. Add mushrooms and cook until chicken is done. Add tomatoes, pasta and finish with arugula butter (let melt thoroughly). Season to taste.
Liberty Tree Tavern
Yield: 1 plate
Ingredients
5 oz. sliced chicken breast
1 oz. sliced shiitake mushrooms
1.5 oz. oven dried plum tomatoes
5 oz. pappardelle pasta
1 oz. arugula butter
.25 oz. salt
.25 oz. herb oil
.25 oz. fresh arugula leaves
Method
Sautè chicken halfway in herb oil. Season with salt and pepper. Add mushrooms and cook until chicken is done. Add tomatoes, pasta and finish with arugula butter (let melt thoroughly). Season to taste.
tigsmom
Well-Known Member
William Penn Pasta,from Liberty Tree Tavern, Magic Kingdom
Ingredients
3 oz. Rigatoni Pasta
8 oz. Pink Sauce (below)
.5 oz Fresh Spinach
1 oz. Smoked bacon (diced)
1 ea. 6oz. Chicken Breast
Render bacon in sauté pan. Add pasta, pink sauce and spinach to pan. Toss and place in pasta bowl. Grill chicken and place on top of the pasta.
William Penn Chicken Marinade
30 each Chicken Breast
5 ounce Basil
2 ounce Thyme
2 cups Canola oil
1 ounce Kosher salt
½ ounce Ground black Pepper
Chop basil and thyme together and place in a bowl. Add chicken, oil , salt and pepper. Mix together until the chicken is evenly coated with herbs and oil.
Pink Sauce
1qt. Tomato Sauce
2 qt. Heavy Cream
3 oz. Fresh Garlic (chopped)
To Taste Kosher Salt & Pepper
Put Marinara in pot. Add Garlic and heat up. When marinara comes to a boil add heavy cream, salt and pepper.
Ingredients
3 oz. Rigatoni Pasta
8 oz. Pink Sauce (below)
.5 oz Fresh Spinach
1 oz. Smoked bacon (diced)
1 ea. 6oz. Chicken Breast
Render bacon in sauté pan. Add pasta, pink sauce and spinach to pan. Toss and place in pasta bowl. Grill chicken and place on top of the pasta.
William Penn Chicken Marinade
30 each Chicken Breast
5 ounce Basil
2 ounce Thyme
2 cups Canola oil
1 ounce Kosher salt
½ ounce Ground black Pepper
Chop basil and thyme together and place in a bowl. Add chicken, oil , salt and pepper. Mix together until the chicken is evenly coated with herbs and oil.
Pink Sauce
1qt. Tomato Sauce
2 qt. Heavy Cream
3 oz. Fresh Garlic (chopped)
To Taste Kosher Salt & Pepper
Put Marinara in pot. Add Garlic and heat up. When marinara comes to a boil add heavy cream, salt and pepper.
MickeyLuv'r
Well-Known Member
recipe request
This is a great thread!
Several years ago, I had the chocolate lava cake at the Flying Fish. It was deep chocolate with a warm liquid center! I had never tasted anything like it!Then when my husband and I returned, they were no longer making it, much to our sadness. Our waitress, who I'm fairly certain was the same waitress we'd had the first time, told us the chef had left and taken the recipe with him. Later that same trip, however, we found a similar cake at the Kona Cafe. It wasn't quite as good as the original, but it was better than other recipes I've been able to track on the web. Someone would be a saint if they could give me the either recipe!
This is a great thread!
Several years ago, I had the chocolate lava cake at the Flying Fish. It was deep chocolate with a warm liquid center! I had never tasted anything like it!Then when my husband and I returned, they were no longer making it, much to our sadness. Our waitress, who I'm fairly certain was the same waitress we'd had the first time, told us the chef had left and taken the recipe with him. Later that same trip, however, we found a similar cake at the Kona Cafe. It wasn't quite as good as the original, but it was better than other recipes I've been able to track on the web. Someone would be a saint if they could give me the either recipe!