Recipe???

[tigsmom]

Those look good, Mad, thanks! :slurp:

I made the wings from Ohana the other night. omg :dazzle: SOOOOOO Good!! In fact, I had to make the wings in batches because I didn't have a pot big enough to make many at the same time, and everybody was telling me to make the rest (after the first couple batches) in the Ohana style rather than Buffalo style! They were that good!

I'm going to make a big batch for a party I'm having next month, thanks for the feedback!

*makes plans to make extra*

 

[bgraham34]

[font=Verdana, Arial, Helvetica, sans-serif] Cream Cheese Mashed Potatoes

Le Cellier, Canada - World Showcase - Epcot


[/font]

[font=Verdana, Arial, Helvetica, sans-serif]Yield: 8 portions[/font]
​

[font=Verdana, Arial, Helvetica, sans-serif]Ingredients:

2 pounds Idaho potatoes, peeled
1/8 qt. (1 stick) unsalted butter
1 cup (8 oz) cream cheese
1 cup warmed milk
1 Tablespoon Kosher salt
black pepper to taste[/font]
​

[font=Verdana, Arial, Helvetica, sans-serif]Method:
[/font]
​

[font=Verdana, Arial, Helvetica, sans-serif]1. Boil or steam potatoes until tender.

2. Using a food mill or mixer, incorporate all ingredients and adjust seasonings as necessary.
[/font]
​

[font=Verdana, Arial, Helvetica, sans-serif] NOTE: Watch the milk -- 1 cup made them a bit watery
[/font]
​

My mother in law made this and come out good.

 

[tigsmom]

Cold dreary days like today make me want to cook... a little complicated, but worth the effort IMHO -

Smoky Portobello Mushroom Soup
Artist Point
Wilderness Lodge

Yield: 64 ounces; 8 servings

Ingredients

6 each Medium Portobello Mushrooms
3 each Medium Smoked Portobello Mushrooms (see instructions)
1/2 cup Sweet onions
1 cup Chardonnay
2 quarts Heavy Cream
24 ounces Chicken Broth
1 1/2 tablespoons Garlic, chopped
1 1/4 cup White Roux (equal parts of butter & flour; cook slowly over low heat)
To taste Salt & pepper
Croutons (see recipe)
chive oil (see recipe)
roasted ake mushrooms (see recipe),
chives cut for garnish

Procedure

1. Clean the Portobellos by wiping them with a damp towel (do not
wash!) Remove the mushroom gills (the slats on the underside of the
caps.)
2. Sauté the Onions lightly (to sweat.)
3. Add the unsmoked Mushrooms to the Onions.
4. Add the Garlic when the Mushrooms are almost cooked.
5. Add the smoked Mushrooms.
6. Add the Chardonnay and reduce by half.
7. Add the chicken broth and bring to a simmer.
8. Place in a blender or food processor in batches.
9. Add the Heavy Cream slowly and continue to blend.
10. Season to taste.
11. Place the mixture back into the pot.
12. Add the Roux and let simmer for 20 minutes.
13. Serve hot and garnish with Croutons and Roasted Shiitake Mushrooms,
a dollop of Sour Cream, drizzle with Chive Oil, and cut Chives.


Smoking Portobello mushrooms
* in a home smoker, place thick slices of Portobello mushrooms on the rack and cold smoke for one hour
* we use oak chips for our smoker
Croutons
1. Pre-heat the oven to 325-350 Fahrenheit
2. Cut 6 slices of your favorite bread into 3/4" squares.
3. Toss in a bowl with 1/4 cup melted butter.
4. Place on a baking sheet and season with salt and pepper to taste.
5. Bake at 325-350 Fahrenheit until brown.

Chive Oil
1. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives
2. Blend for 30 seconds and let rest for 1 hour
3. Strain through a fine sieve

Roasted ake Mushrooms

1. Thinly slice 2 cups of ake Mushrooms.
2. Toss with 2 Tablespoons of Olive Oil and a little salt and pepper.
3. Place on a baking sheet and roast in the oven at 375 Fahrenheit until crispy and golden brown.
4. Cool and set aside.

Sour Cream

1. Place a little sour cream in a bowl and whip it up by hand until smooth.
2. Set aside.

 

[tigsmom]

Chocolate Silk Bread Pudding​

Artist Point at Disney's Wilderness Lodge​

Servings: 4 ​

​

Bread Pudding:​

​

1 Quart Heavy Cream ​

3 Each Whole Eggs ​

3/4 Cup Granulated Sugar ​

1/3 Cup Amaretto ​

16 oz. Sourdough Bread (day old preferred) ​

4 oz. Chocolate Ganache (refer to sub recipe) ​

1-2/3 Cups White Chocolate Shavings ​

1/4 Cup Cocoa Powder ​

​

Chocolate Ganache:​

​

2-1/2 oz. Bittersweet Chocolate ​

1/4 Cup Heavy Cream ​

​

Chocolate Silk Bread Pudding Topping ​

​

2-7/8 oz. Almond Slices ​

3-5/8 oz. Amaretto ​

2-1/2 oz. Brown Sugar​

3/4 Pound Butter ​

1-1/2 oz. Water ​

​

​

Make the Chocolate Ganache:​

Shave the chocolate and place into a bowl and set aside. Heat the cream to scalding, remove from heat and pour over chocolate and stir with a spoon until chocolate is completely melted. ​

Note: If the chocolate is not completely melted, place the bowl over a warm water bath and stir until chocolate melts. Keep stirring after taking bowl out of water bath to cool. ​

Set the chocolate ganache aside, along with the cocoa powder and white ​

chocolate shavings. ​

Prepare the Bread Pudding: ​

In a 2 quart mixing bowl, combine sugar, eggs, heavy cream and amaretto together and mix well. Tear the sourdough bread into small pieces and then add the bread to the liquid and mix until the liquid is absorbed. Fold in the white chocolate. Divide the bread mixture into two equal parts. To one part, fold in the ganache and cocoa powder. ​

Assemble the Bread Pudding: ​

Line a 10" cake pan with parchment paper. ​

To make the first layer: ​

Fill a 1 cup measuring cup half full with the white chocolate mixture - put directly in the center of the pan. ​

Fill the measuring cup half full with the white chocolate mixture - put it at the 12 o'clock position, another half cup at 3 o'clock, again at 6 o'clock​

and also at 9 o'clock. ​

Fill the measuring cup half full with the dark chocolate mixture continue to put half cups in between the white chocolate sections. Gently pat the mixture to fill in the gaps. ​

To Make the Second Layer: ​

Follow the above procedure, but put the dark chocolate over the white chocolate. Tap the pan on the counter to evenly distribute the bread pudding in the pan. Place the cake pan in a water bath - do not let water go on top of the bread pudding, and do not let water evaporate completely while in the process of baking. Bake at 350 degrees for 1 to 1-1/2 hours or until bread feels firm. ​

Remove from the oven and let rest for 10 to 15 minutes. Cut into desired portions and serve warm with the topping. ​

Prepare the Almond Topping while the Bread Pudding is Baking: ​

Sauté the almonds in butter. Combine all ingredients. Drizzle over the bread pudding. Serve and enjoy!​

Yield: One 10" cake. ​

​

 

[dukehoopsfan]

Tigsmom - Thanks for the wonderful recipes. I just came to this thread after you linked it in another post! I need to start cutting and pasting this recipes - as there are some great ones for the cold upstate NY winter weather!

 

[tigsmom]

Tigsmom - Thanks for the wonderful recipes. I just came to this thread after you linked it in another post! I need to start cutting and pasting this recipes - as there are some great ones for the cold upstate NY winter weather!

You're more than welcome!

I find that as the weather gets colder I start making the soups & stews. Of course the 50's Prime Time Chicken Pot Pie is always a favorite as is the meatloaf. :lol: ooOoo... and the desserts!


*where are you in upstate NY? {forgive me if I've asked already} I'm in Orange Cty* :wave:


EDIT: if you subscribe to this thread you will see when there is activity.

 

[dukehoopsfan]

In August we ate at the 50's Prime Time for the very first time - and I love meatloaf so I had to try it and I was glad I did!

I live in the Saratoga Springs area - where a few miles north of us there has already been measurable snow!

Thanks for letting me know to subscribe to the thread - how do I subscribe?

 

[dukehoopsfan]

Never mind...just found the thread tool option!

 

[tigsmom]

In August we ate at the 50's Prime Time for the very first time - and I love meatloaf so I had to try it and I was glad I did!

I live in the Saratoga Springs area - where a few miles north of us there has already been measurable snow! ...

Been there! Very nice area. We vacation a lot in Lake Placid and the surrounding area.

figmentmom isn't too far from you and we also have some people as far north as Plattsburgh.

OK, no snow (although it looks like it outside today)

 

[bsandersjr]

Posted this last night, didn't see this thread, nor did I search for it, sorry.

http://forums.wdwmagic.com/showthread.php?t=65519

Found this last night
http://www.homestead.com/disneyrecipes/index4.html

 

[tigsmom]

Posted this last night, didn't see this thread, nor did I search for it, sorry.

http://forums.wdwmagic.com/showthread.php?t=65519

Found this last night
http://www.homestead.com/disneyrecipes/index4.html

I saw your thread and posted there. :wave:

This thread doesn't get too much traffic so it gets lost. :lol:

I try to link people to it whenever possible and post updates when I can find new recipes or a new request come in.

 

[MouseMadness]

I thought the thread had been stickied? *shrug*

Where are these thread tools that were spoken of? :lookaroun

 

[tigsmom]

I thought the thread had been stickied? *shrug*

Where are these thread tools that were spoken of? :lookaroun

I've asked a couple of times for it to be stickied, but I guess it doesn't fit the criteria. *shrugs*

When you open a reply box there is a section to subscribe to a thread (under manage attachments), click on the dropdown and make your selection. :wave:

 

[MouseMadness]

Ok, I'm an idiot... :lol: I totally misread what was being talked about. (And I don't even want to explain, and have my idiocy out for all to see)

Mine is set up so that I'm subscribed anytime I reply to a thread.

 

[tigsmom]

Ok, I'm an idiot... :lol: I totally misread what was being talked about. (And I don't even want to explain, and have my idiocy out for all to see)

Mine is set up so that I'm subscribed anytime I reply to a thread.

Aww... its ok.

*takes the short bus to computer class* :lol:

 

[diddy_mouse]

I just want to say thanks to Mad for posting more great recipies!! I have been motivated to find and purchase a Disney cookbook. I was looking through one when we were down there in Oct.

 

[dandaman]

[FONT=Verdana, Arial, Helvetica, sans-serif] Cream Cheese Mashed Potatoes

Le Cellier, Canada - World Showcase - Epcot


[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Yield: 8 portions[/FONT]
​

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:

2 pounds Idaho potatoes, peeled
1/8 qt. (1 stick) unsalted butter
1 cup (8 oz) cream cheese
1 cup warmed milk
1 Tablespoon Kosher salt
black pepper to taste[/FONT]
​

[FONT=Verdana, Arial, Helvetica, sans-serif]Method:
[/FONT]
​

[FONT=Verdana, Arial, Helvetica, sans-serif]1. Boil or steam potatoes until tender.

2. Using a food mill or mixer, incorporate all ingredients and adjust seasonings as necessary.
[/FONT]
​

[FONT=Verdana, Arial, Helvetica, sans-serif] NOTE: Watch the milk -- 1 cup made them a bit watery
[/FONT]
​

:slurp: Good Canadian-style cookin'!

 

[dandaman]

Aww... its ok.

*takes the short bus to computer class* :lol:

Woo! Short bus! :lol:

 

[tigsmom]

[FONT=Verdana, Arial, Helvetica, sans-serif] Sweet Potato Pancakes [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Boatwright'sPort Orleans-Riverside[/FONT]
​

[FONT=Verdana, Arial, Helvetica, sans-serif]

[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Yield: 12-15 pancakes[/FONT]
​

[FONT=Verdana, Arial, Helvetica, sans-serif]Pancakes:
1 1/4 cups brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups milk
3 each eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
12-ounce can sweet potato, mashed[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]Pecan honey butter:
1 stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans[/FONT]​

​

[FONT=Verdana, Arial, Helvetica, sans-serif]To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.[/FONT]​

[FONT=Verdana, Arial, Helvetica, sans-serif]To make the pancakes, combine dry ingredients in a mixing bowl. Stir in milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in the mashed sweet potatoes (should result in a lumpy texture). In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat. Pour in batter to desired size. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes). Serve pancakes warm with pecan honey butter.[/FONT]​

 

[tigsmom]

[FONT=Verdana, Arial, Helvetica, sans-serif] Chicken and Leek Pie
Rose and Crown,Epcot

[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 tablespoons Butter
1/3 cup Onion, diced
1/2 cup Celery, cut on bias
1 cup Leeks, whites only, cleaned and diced
1 pound Chicken breast, boneless, cubed
2 tablespoons Flour
1 1/2 cups Chicken stock or broth
1/4 cup Parsley, chopped
2 teaspoons Salt
1/4 teaspoon Pepper
1/4 teaspoon Thyme
Pie crust, enough for a two crust pie
1 Egg, beaten


METHOD

Melt butter in a large skillet.Add onion, celery and leeks. Saute until tender (10-15 minutes on medium heat).

Add cubed chicken meat and continue cooking until chicken is tender.

Sprinkle with flour and stir well. Add stock, parsley, salt, pepper and thyme.

Bring to a boil and cook for 3-5 minutes. Remove from heat and let cool slightly.

Preheat oven to 400º F.

Line a 2 quart casserole dish at least 2" deep with pie crust. Spoon in filling. Top with more crust. Cut hole in top. Brush with egg.

Bake 25-30 minutes until crust is golden brown and filling is hot.

Allow pie to rest 10 minutes before serving[/FONT]​