Recipe???

[tigsmom]

Disneyland Snickerdoodles

Ingredients:

dough:


3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 c (2 sticks) butter
2 c sugar
2 eggs
1/4 c milk
1 tsp vanilla

topping:

3 tbs sugar
1 tsp cinnamon

Method:

Preheat the oven to 375 degrees.

Sift together the flour, baking soda and cream of tartar, set aside. In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Stir in the dry ingredients. Form the dough into 1 inch balls. Place on a greased baking sheet and flatten. Combine the sugar and cinnamon and sprinkle the top of the cookies before baking. Bake 8 minutes or until cooked through.







​

Beef Fillet
Chefs de France- Epcot​

4 - 8 oz beef fillets, trimmed
1 Tbsp butter
1 Tbsp olive oil
3 Tbsp freshly ground black pepper
Salt
6 Tbsp. Brandy
3/4 cup dry red wine
1 shallot, chopped
1 1/2 cups veal or beef stock
1 Tbsp. butter

Heat butter & olive oil in a skillet. Dip fillets in black pepper & season with salt. Pan-fry, turning once to evenly brown, until cooked as desired. Add brandy and flambe. Remove fillets and cover loosely with foil.
Add wine & shallots to skillet and saute 5 minutes. Add stock & remaining butter and cook 3 minutes, until slightly thickened.

Serve sauce over fillets.

 

[brkgnews]

Mmmmm.. Snickerdoodles. Quite possibly the world's most perfect cookie.

 

[tigsmom]

Mushroom Risotto
Le Cellier- Epcot

Ingredients:

1/2 lb mushrooms, roasted
4 Tbsp olive oil
1 clove minced garlic
to taste kosher salt
to taste fresh cracked black pepper
4 Tbsp whole butter
1 small onion
1 lb Arborio rice
7 cups beef stock
2 cups heavy cream
1 1/2 cups grated Parmesan cheese

1. clean mushrooms and toss with enough olive oil just to coat. Add the minced garlic and season with salt and pepper
2. Place on parchment lined sheet pan and roast in 375 oven for 20 minutes. Set aside
3. In a deep six quart, heavy pan, melt 2 to 3 Tbsp of butter over medium low heat.
4. Saute the onions, seasoning with salt and pepper, until soft and clear.
5. Raise the heat to medium and add the rice
6. Cook for about three minutes, stirring frequently until it looks chalky and a white dot is clearly visible in the center of each grain.
7. Meanwhile, bring your beef stock to a simmer.
8. Heat the cream and keep it on low to keep it warm
9. Begin to add the beef stock one cup at a time, simmering and stirring until each addition has been absorbed by the rice before adding the next.
10. After all of the beef stock has been added, fold in the roasted mushrooms. Begin adding the cream, 1/2 cup at a time and begin tasting
11. When ready, rice should be close to tender and creamy
12. Remove pan from the heat and fold in the remaining butter and Parmesan cheese




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[tigsmom]

PASTA SALAD
Boma, Animal Kingdom Lodge

Ingredients:

1 pound Tri-Color Pasta (4 cups after cooked)
¾ cup Red Onion, diced fine
1 cup Red Bell Pepper, diced fine
1 cup Green Bell Pepper, diced fine
1 cup Celery, diced
1 cup Mayonnaise
½ teaspoon Granulated Garlic
1 ¾ tablespoons Sugar
½ teaspoon Ground Turmeric, toasted
1 tablespoon Curry Powder, toasted
To taste Salt and Pepper



Preparation:

1. Cook tri-color pasta and allow to cool.

2. In a large mixing bowl, mix the cooled pasta and all the other ingredients. Check the seasoning and adjust if needed.​

Chef's Salad Wrap

Garden Grove, Swan​

Ingredients:

1 Spinach Tortilla
2 Oz. Ranch Dressing
1 Lettuce Leaf
2 Oz. Ham Slices
2 Oz. Turkey Slices
1 Oz. American Cheese
1 Oz. Swiss Cheese
2 Slices of Tomato
2 Slices of Bacon (cooked)
1 Hard-Boiled Egg (sliced)


1. Spread ranch dressing over tortilla.
2. Add lettuce and squeeze more ranch dressing on top.
3. Add meat and cheese slices, tomatoes, bacon and eggs.
4. Add final squeeze of ranch.
5. Roll tortilla and cut on bias for service.
6. Serve with potato chips.​

 

[epcotfunnelcake]

mmmmm funnel cakes! that sounds so good right now :sohappy:

 

[MissDiznee66]

:wave:OK, here's one that I am hoping to please get the recipe for. We just got back and had dinner at Olivia's at OKW. And for an appetizer I had "Buffalo Chicken Soup", I don't remember if that was the exact name or not (I mentioned it in my trip report). But it was soooo good, I was the only one of our table that ordered it but everyone at the table was eating it. Especially w/their Pineapple Bread. :slurp: Oh and for my entree, I had the Carribean Barbecued Grouper, if I could get that recipe as well I would be so happy. Or, if you could just tell me how to go about getting it on my own such as the email address I can do that. Thanks. :wave:

 

[tigsmom]

:wave:OK, here's one that I am hoping to please get the recipe for. We just got back and had dinner at Olivia's at OKW. And for an appetizer I had "Buffalo Chicken Soup", I don't remember if that was the exact name or not (I mentioned it in my trip report). But it was soooo good, I was the only one of our table that ordered it but everyone at the table was eating it. Especially w/their Pineapple Bread. :slurp: Oh and for my entree, I had the Carribean Barbecued Grouper, if I could get that recipe as well I would be so happy. Or, if you could just tell me how to go about getting it on my own such as the email address I can do that. Thanks. :wave:

There aren't too many recipes out there from Olivia's, but I'll look. I found this number for Old Key West... 407-827-7700...you could try calling there and ask to be connected to the restaurant.

Remember that not all recipes are shared, but it never hurts to try. :wave:

 

[MissDiznee66]

There aren't too many recipes out there from Olivia's, but I'll look. I found this number for Old Key West... 407-827-7700...you could try calling there and ask to be connected to the restaurant.

Remember that not all recipes are shared, but it never hurts to try. :wave:

That's true, they may not want to give their secrets away. But thanks for the # I will give it a try. I did a search on this thread for Olivia's and came up with nothing. Not sure if I just missed something. Thanks. :wave:

 

[tigsmom]

Monterey Jack Cheese Grits​

Yachtsman Steakhouse - Yacht Club​

​

​

2 T. butter ​

1/4 cup Finely chopped onion ​

1/4 cup Finely chopped scallions ​

2 Garlic cloves, minced ​

1 1/2 cups Chicken broth ​

1 1/2 cups Water ​

3/4 cup Quick-cooking grits ​

1/4 cup Heavy cream ​

1 t. Salt, or to taste ​

1/4 t. Freshly ground pepper, or to taste ​

1/2 cup Coarsely grated Monterey Jack Cheese ​

​

​

In a 3-qt saucepan, heat 1 T. of the butter over medium heat. Add the onion and scallions and cook, stirring about 5 minutes, or until the onion is translucent. Add the garlic and cook, stirring, for 1 minute.

​

Add the broth and the water and bring to a boil over high heat. Add the grits in a slow and steady stream, whisking constantly.​

​

Reduce heat to low and simmer, stirring, for about 10 minutes, or until the grits are done.​

​

Stir in the cream and season with the salt and pepper.​

​

Remove the pan from the heat and whisk in the cheese and remaining 1 T. butter.​

​

Serve hot.​

​

 

[tigsmom]

[FONT=Times New Roman, Times, serif] Gruyere Cassolette
Cinderella's Royal Table - MK

[/FONT]

NGREDIENTS

1 lb. orecchiette (ear-shaped) pasta (cooked)
6 oz. shredded Gruyere cheese
¼ cup sundried tomato (julienne)
6 oz. smoked bacon, chopped
1 TB garlic
1 TB shallots
Kosher salt and black pepper 1:1 ratio 1 TB
6 TB butter
6 TB flour
1 pint milk
1 pint heavy cream
1 whole egg

Do not mix:
1 cup Japanese bread crumbs (for bottom and top)


1. Make roux using by melting the butter and adding the flour to form a paste.

2. Add Milk and make a thick Béchamel.

3. Add Gruyere Cheese and combine and season with salt and pepper.

4. In a sauté pan cook bacon, garlic and shallots and combine with the Béchamel.

5. In a mixing bowl combine heavy cream and eggs and OFF OF THE FLAME add to Béchamel.

6. Mix in the Pasta and Sundried Tomatoes and chill.

7. Spray baking dish or mold; sprinkle breadcrumbs on the bottom. Add mixture and then sprinkle breadcrumbs on the top.

8. Cook until internal temperature reaches 165 degrees. Run a knife around the mold, let stand for 10 minutes and serve

Note: this makes 2 pounds
​

 

[tigsmom]

Chocolate Chip Crumb Cake ​

Boardwalk Bakery​

​

​

Ingredients​

I​

​

1 1/2 tablespoons + 2 teaspoons sifted cake flour​

1 cup cornstarch​

1/2 teaspoon baking powder​

1 1/2 cups granulated sugar​

1 1/4 cups (2 1/2 sticks) butter at room temp​

1 1/4 teaspoons pure vanilla extract​

1/2 teaspoon lemon extract​

4 large eggs​

1 cup semi-sweet chocolate chips​

​

​

​

Instructions​

​

​

1. Preheat oven to 350°F. Lightly grease and flour three 3" x 5" mini loaf pans.

​

2. In a medium bowl combine 1 cup plus 2 teaspoons of the cake flour with the cornstarch and baking powder.​

​

3. In a medium bowl, using and electric mixer beat 1 cup sugar and 1 cup plus 2 table spoons of the butter, 1/2 teaspoon vanilla, and the lemon extract for about 5 minutes or until light and creamy. Add the eggs one at a time, beating well after each addition and adding 2 to 3 tablespoons of the flour mixture with the last egg; the mixture may seem curdled. Beat for 3 or 4 minutes or until creamy again.​

​

4. With a rubber spatula, fold in the remaining flour mixture until thoroughly incorporated. Stir in the chocolate chips.​

​

5. In a small bowl, with a fork mix together the remaining 1/4 sugar, 2 tablespoons butter and 3/4 teaspoons vanilla. Add the remaining 1/2 cup flour and mix until crumbly.​

​

6. Fill the prepared loaf pans with the crumb cake batter and sprinkle the crumb mixture over the top​

​

7. Bake the crumb cake for 35 to 40 minutes or until the middle of the cake springs back when touched lightly or a wooden toothpick inserted in the center comes out clean.​

 

[Captain Hank]

Disneyland Snickerdoodles

Ingredients:

dough:


3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 c (2 sticks) butter
2 c sugar
2 eggs
1/4 c milk
1 tsp vanilla

topping:

3 tbs sugar
1 tsp cinnamon

Method:

Preheat the oven to 375 degrees.

Sift together the flour, baking soda and cream of tartar, set aside. In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Stir in the dry ingredients. Form the dough into 1 inch balls. Place on a greased baking sheet and flatten. Combine the sugar and cinnamon and sprinkle the top of the cookies before baking. Bake 8 minutes or until cooked through.
​

Are these the cookies served during MVMCP?

 

[tigsmom]

Are these the cookies served during MVMCP?

I really have no idea as I've never been. Maybe somebody else knows for sure.

 

[Vernonpush]

Are these the cookies served during MVMCP?

The MVMCP cookies have been a sugar cookie in a "Christmas shape" with with raised "line contours" and coloured sugar on top. They look more factory-mass-produced than the snickerdoodle recipie.

 

[brkgnews]

I think they were snickerdoodles last year, because I remember standing in the line at Tomorrowland Terrace and doing the specific happy dance that I reserve for snickerdoodles. :lol:

 

[sissa216]

Hi everyone!
I'm hoping somebody may be able to help me.
I'm looking to find the recipe for the "root vegetable hash" from 50's PrimeTime. Or at least figure out what it is! :lol:

DH had it, and said he loved it, but has no idea what it was. I didn't even see it. But I can't find it anywhere!! Everywhere I look, all I find is a menu :shrug:

 

[Tenny317]

alright it might have been posted already but does anybody have the recipe for the Chefs de France mac and cheese recipe?

 

[tigsmom]

Hi everyone!
I'm hoping somebody may be able to help me.
I'm looking to find the recipe for the "root vegetable hash" from 50's PrimeTime. Or at least figure out what it is! :lol:

DH had it, and said he loved it, but has no idea what it was. I didn't even see it. But I can't find it anywhere!! Everywhere I look, all I find is a menu :shrug:

alright it might have been posted already but does anybody have the recipe for the Chefs de France mac and cheese recipe?

Hey guys! Sorry I didn't find this right away, but I have a kid sick here at home and that has limited my time on the net. :lol:

I'll see what I can find and get back to you.

I've seen few recipes from Chefs de France so it may take a bit of digging.

:wave:


EDIT: I could find neither of the requested recipes, sorry. You can contact Guest relations and ask that your request be forwarded to the restaurant. Be sure to include you contact info and remember that some recipes are not for sharing. :lookaroun

Walt Disney World
Guest Communications
P.O. Box 10040
Lake Buena Vista FL 32830-0040

or e-mail to:

wdw.guest.communications@disneyworld.com

 

[sissa216]

Hey guys! Sorry I didn't find this right away, but I have a kid sick here at home and that has limited my time on the net. :lol:

Thanks for looking, and for the address! Get back to your sick kid :lol:

 

[tigsmom]

Thanks for looking, and for the address! Get back to your sick kid :lol:

Do I have to? :lookaroun


Just wanted to add that if you do get the recipe could you please post it here for all to enjoy? Thanks. :wave: