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Recipe???

tigsmom

Well-Known Member
STEAK AND BEAN SOUP
Yachtman's Steakhouse, Disney's Yacht Club Resort



1 lb Bottom round steak, cut 1/2" cubes
2 tb Vegetable oil
1 c Onion, coarsely chopped
1/4 c Celery, coarsely chopped
1/4 c Carrot, coarsely chopped
1/4 ts Garlic, minced
3 qt Beef stock OR broth
1 c Kidney beans
1 c Pinto beans
1 dash Tabasco
Salt and pepper
1/4 c Tomato paste


Soak beans in cold water overnight. Rinse; drain twice until quite dry. Heat oil in soup pot; brown meat. Add onion, celery, carrots, and garlic;saute until tender. Add stock and beans; simmer 45 mins or until beans are tender. Add Tabasco (to taste), salt and pepper. Stir in tomato paste; simmer 5mins.
 

disneyfamily

New Member
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Thanks again tigsmom for the recipe, I am hoping my beautiful and talented wife (kissing up intended) will be trying it out this weekend. I'll let ya know how it turns out :)

The Zebra Coffee Domes looks very interesting, is a drink or dessert or both?
 

tigsmom

Well-Known Member
Originally posted by disneyfamily
Thanks again tigsmom for the recipe, I am hoping my beautiful and talented wife (kissing up intended) will be trying it out this weekend. I'll let ya know how it turns out :)

The Zebra Coffee Domes looks very interesting, is a drink or dessert or both?
A little kissing up never hurts...esp if you offer to clean up.
Zebra domes are a dessert. Check the link for a pic.

http://www.wdwig.com/akl_boma14.jpg
 

disneyfamily

New Member
She does the cooking, I do the dishes. Its an unspoken rule.
WOW the Zebra Domes look good, looks like we found dessert to go with the Mjr. Domo's Pie.
 

tigsmom

Well-Known Member
Here is another:

Southwestern Caesar Salad
from Hollywood and Vine, Disney-MGM Studios



1 Head romaine lettuce, torn
6 oz. Roasted corn on the cob (season with cumin and black pepper and roast, cool and remove kernels)
2 Large roasted tomatoes, diced (season with kosher salt and fresh ground pepper and roast)
1/2 lb Pulled chicken meat
1/2 cup Chipotle dressing
1 oz Parmesan cheese

Toss all ingredients together except cheese.
Place on serving plates and top with cheese.



Chipotle Dressing

1/2 cup Mayonnaise
1 T. Soy sauce
1 T. Lemon juice
1 T. Canned chipotle chilies, chopped

Whisk all ingredients together and taste. Alter taste to your liking with lemon, soy or Chilies.
 

Maria

New Member
Originally posted by tigsmom
Here is another:

Southwestern Caesar Salad
from Hollywood and Vine, Disney-MGM Studios



1 Head romaine lettuce, torn
6 oz. Roasted corn on the cob (season with cumin and black pepper and roast, cool and remove kernels)
2 Large roasted tomatoes, diced (season with kosher salt and fresh ground pepper and roast)
1/2 lb Pulled chicken meat
1/2 cup Chipotle dressing
1 oz Parmesan cheese

Toss all ingredients together except cheese.
Place on serving plates and top with cheese.



Chipotle Dressing

1/2 cup Mayonnaise
1 T. Soy sauce
1 T. Lemon juice
1 T. Canned chipotle chilies, chopped

Whisk all ingredients together and taste. Alter taste to your liking with lemon, soy or Chilies.

Chipotle pepper! Careful with that one! :animwink:
 

Stitch79

New Member
Here is a new one that was posted recently.....you can see the full recipe and even a video of the chef making it here: Clicky

These are the ingredients

Coconut Curried Chicken Stew from Boma at Disney's Animal Kingdom Lodge

Yield: 4 servings

1 chicken cut into 8 pieces
Salt and ground pepper to taste
2 1/2 tablespoons curry powder, toasted
3 tablespoons canola oil
6 tablespoons butter
3/4 cup flour
4 cups chicken stock
1 teaspoon cayenne pepper
1 cup canned, diced tomatoes, drained
1 cup each, diced chunky: potatoes red bell peppers, onions
1/2 minced jalapeno
1 cup coconut milk
1/2 cup each: honey, chopped cilantro
 

tigsmom

Well-Known Member
I love when the Sentinal puts the recipe column in...the videos are really helpful. They get so many interesting recipes (not only Disney), but I'm not sure I want recipes from the Florida Hospital! :lol:

Anyone have any requests? We'll see what we can do for ya. :wave:
 

wannabeBelle

Well-Known Member
Original Poster
OOOOOOOOOOHH That would be so awesome...I love Beef Barley soup!!! Thanks ever so much for all your hard work on this!! Belle
 

tigsmom

Well-Known Member
That one seems to be a very hard one to get, but I'll keep trying. (I love Beef barley soup myself).
 

disneyfamily

New Member
Here I am to save the day! (please excuse the poor Dudley Doo Right impression)

Beef Barley Soup
Steerman's Quarters
Disney Village Marketplace

Ingredients:

1 cup carrots, diced small
1 cup celery, diced small
1 cup onion, diced small
2 tablespoons beef base (or 4 bouillon cubes)
2 tablespoons chicken base (or 4 bouillon cubes)
6 1/2oz pearl barley
3 quarts water
1/2 pound ground beef
2 tablespoons butter
salt
pepper


1. saute all vegetables in butter until tender

2. In a separate pan, cook ground beef. Drain excess fat. Add drained ground beef to vegetables. Add bases, water and barley.

3. Simmer for 30 minutes. Season with salt and pepper to taste.
 

disneyfamily

New Member
Now this is my favorite soup, I have it everytime I dine at Le Cellier Steakhouse in the Canadian Pavillion in EPCOT.

Canadian Cheddar Cheese Soup
Le Cellier Steakhouse

serves 4-6

Ingredients:

3 cups milk
1 cup chicken broth
6 slices bacon, diced
1/4 cup fnely diced red onion
1/4 cup finely diced celery
3 tablespoons all purpose flour
2 cups shredded canadian white cheddar cheese
1/2 teaspoons tabasco sauce or to taste
1/2 teaspoon worcestershire sause
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
fresh chives

1. In a 2-quart saucepan heat the milk and the chicken broth over medium-low heat.

2. Meanwhile in a 4 or 5 quart dutch oven (? not sure what a dutch oven is; see below) cook the bacon stirring over medium heat for about 5 minutes or until lightly browned.

3. Add the red onion, celery, and scallion and cook, stirring until the onion has softened, about 5 minutes. Add the flour and cook, stirring constantly for about 3 minutes.

4. Remove the dutch oven from the heat, add the heated milk mixture and whisk until well blended. Return to the heat and cook, whisking constantly, until the mixture comes to a boil. Boil for 1 minutes or until thickened.

5. Remove the dutch oven from the heat and stir in the cheese, tabasco sause, worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth.

6. Serve the soup hot, garnished with chives.

*** I dont know what a dutch oven is but we use a double boiler and it turn out great!

Enjoy, this is a great soup for those chilly Tampa, FL days
 

tigsmom

Well-Known Member
Originally posted by disneyfamily
Here I am to save the day! (please excuse the poor Dudley Doo Right impression)

Beef Barley Soup
Steerman's Quarters
Disney Village Marketplace

Ingredients:

1 cup carrots, diced small
1 cup celery, diced small
1 cup onion, diced small
2 tablespoons beef base (or 4 bouillon cubes)
2 tablespoons chicken base (or 4 bouillon cubes)
6 1/2oz pearl barley
3 quarts water
1/2 pound ground beef
2 tablespoons butter
salt
pepper


1. saute all vegetables in butter until tender

2. In a separate pan, cook ground beef. Drain excess fat. Add drained ground beef to vegetables. Add bases, water and barley.

3. Simmer for 30 minutes. Season with salt and pepper to taste.

Thanks! Sounds great!! :sohappy:
 

tigsmom

Well-Known Member
Another good soup:

ALPHABET SOUP
50's Prime Time Cafe, Disney-MGM Studios Theme Park




Serving Size : 6


1/4 c Carrots, diced
1/4 c Rutabaga, diced
1/4 c Celery, diced
1/4 c Onion, diced
1 c Crushed tomatoes
1/4 c Peas
1/4 c Frozen green beans
2 tb Pearl barley, cooked, cooled
1/4 c Alphabet pasta, cooked, cool
3 c Water
2 Chicken bouillon cubes
2 Beef bouillon cubes
2 tb Cornstarch dissolved in
1/4 c Water




In soup pot, add water and bouillon. Bring to boil;
simmer, covered, 15 mins. Add carrots, rutabaga,
celery, and onions; simmer 15 mins or until tender but
not mushy. Separately cook, rinse, drain, and cool
barley and alphabet pasta; set aside. After vegetables are
tender, add tomatoes, peas, and green beans. Simmer an
additional 5 mins; stir in cornstarch and water. Allow
soup to thicken slightly and add barley and pasta.
Heat only long enough to warm all ingredients.


Love soup...anytime. :slurp:
 

Vernonpush

Well-Known Member
Thank you so much for the recipes! I can't wait to try them. After each trip to the "world" we try to add a new dish to our diet from there. Keeps the magic going at home :lol: :slurp:
 

barnum42

New Member
School bread from Norway

A favourite of mine is the school bread in the Norway pavilion. I tried chasing the recipe down on the net. I could not find it, but found the email address of the Norwegian Consulate General in New York. From there someone looked it out and sent it on:

I know it’s in grams and litres, but you can convert them if you are not metrically inclined! Also – “dl” is one tenth of a litre.

Enjoy!

Skolebrød

25 g fresh yeast or equivalent in dry yeast
150 g butter or margarine (melted)
1/2 dl sugar (1/20th litre)
3 dl milk (3/10th Litre)
8-9 dl flour (8-9 10ths litre)
1 egg

Mix it all, but make sure the liquids are not to warm or cold for the yeast.
Work on the dough until it doesn't stick to the bowl. Roll the dough out in
2 lengths and cut each length into buns of the right size. Let them rise for
about 2 hours in room temperature, covered. Then make a hollow/indent in the
top of each of them, and fill it with vanilla custard/cake custard. Bake the
rolls for 8 - 10 minutes at 475 degrees F.

When cooled off, you can cover them with icing (powdered sugar and water)
and unsweatened coconut flakes.
 

tigsmom

Well-Known Member
One of my favorite lunches:

Little Nutty Salad
from Whispering Canyon Cafe, Wilderness Lodge

6 oz lettuce mix
1 1/2 oz tillamook cheddar cheese
3 oz roasted walnut vinaigrette dressing
1 oz candied walnuts
1 grilled chicken breast



Prepare the roasted walnut vinaigrette dressing and candied walnuts as directed. Toss lettuce mix in the dressing and place in a serving bowl. Top with cheese and candied walnuts and top with grilled chicken



Roasted Walnut Vinaigrette Dressing

1/4 lb roasted walnuts
4 oz honey
3 oz onions
4 oz white vinegar
8 oz olive oil
Salt and pepper to taste

Spread walnuts on a baking sheet and place in the oven at 350°F until golden brown. Place the walnuts in a food processor with the honey, vinegar and onions, and mix until smooth. Add olive oil in increments, mixing well between additions. Season with salt and pepper to taste.



Candied Walnuts

8 oz walnuts
4 oz maple syrup

Mix walnuts and maple syrup. Spread on baking sheet and place in oven at 350°F until golden brown. Cool and reserve for garnish.
 
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