Recipe???

[kimmykimmy]

Liberty Tree Tavern Mashed Potatoes

2 1/2 pounds peeled potatoes, baking type
2 cups whole milk
4 tbsp salted butter
kosher salt and white pepper, to taste

1. Steam or boil potatoes until fork tender

2. In a mixer with a whip, beat potatoes, butter, and seasoning

3. When well mixed, beat in milk for as short a time as possible to alleviate lumps

4. Re-adjust seasoning


These are the best potatoes I've ever had! The chef at LTT is a genius!

Also, I'm still looking for Tony's Town Square chicken parmigiana recipe if anyone has it! =)

 

[tigsmom]

Liberty Tree Tavern Mashed Potatoes

2 1/2 pounds peeled potatoes, baking type
2 cups whole milk
4 tbsp salted butter
kosher salt and white pepper, to taste

1. Steam or boil potatoes until fork tender

2. In a mixer with a whip, beat potatoes, butter, and seasoning

3. When well mixed, beat in milk for as short a time as possible to alleviate lumps

4. Re-adjust seasoning


These are the best potatoes I've ever had! The chef at LTT is a genius!

Also, I'm still looking for Tony's Town Square chicken parmigiana recipe if anyone has it! =)

Thanks for the potatoes recipe! :king:

I don't have the recipe from Tony's, but I'll put in a request. You can request a recipe here - https://secure.disney.go.com/wdw/contact/contactUs

I'll post an answer if/when I get one. I would imagine they are quite busy right now.

 

[kimmykimmy]

No problem! =)

& I didn't know you could request recipes from Disney's website! Thats awesome! Thanks so much! =D

 

[tigsmom]

Peanut Dipping Sauce​

Ohana​

Polynesian Resort​

​

Yield: 2 quarts​

​

​

Ingredients​

​

1 oz. garlic in oil​

1 teaspoon Thai curry paste​

16 oz. soy sauce​

1 1/4 lbs. sugar​

14 oz. peanut butter​

1 oz. fresh ginger, finely chopped​

salt & pepper to taste​

chopped green onions & peanuts for garnish ​

​

Method:​

1. In a medium saucepan, lightly saute' garlic in a small amount of oil.​

Stir in curry paste. Add soy sauce and bring to a simmer.​

​

2. Add sugar and stir until dissolved. Add remaining ingredients and​

continue to stir. Season with salt and pepper.​

​

3. Remove from heat and chill.​

​

4. Serve in bowls for dipping garnished with chopped green onions and​

peanuts.​

Found this on another website and am hoping it is the one requested in another thread...

SWEET AND SOUR SAUCE
Polynesian Resort


½ c water
1 c white vinegar
1 c granulated sugar
2 tsp red food coloring, optional
2 Tbl cornstarch
2 Tbl water
½ c diced green pepper
½ c diced onion
½ c diced pineapple

In a saucepan, combine ½ cup water, the vinegar, sugar and food coloring if desired. Bring to a boil. Dissolve cornstarch in 2 tablespoons water and stir into vinegar mixture, using a whisk. Cook and stir 5 minutes. Add green pepper, onion and pineapple. Serve on shrimp, chicken or pork. Refrigerate leftovers.

 

[meganw1985]

Does anyone have or can get the recipe for the China Island Chicken Salad @ Rainforest Cafe? If not the whole salad at least the dressing? They used to bottle it and I would buy tons of it but they don't anymore

 

[Tatania]

Rainforest Café Chicken Salad

The Rainforest Cafe is not a Disney Restaurant (they belong to Landry’s who also run T-Rex) and will not share recipes. However, Rainforest Café shared the recipe and it was apparently printed in a Minnesota newspaper and posted online.


Rainforest Café Chicken Salad

Line a bowl with leaf lettuce; adding shredded iceberg lettuce, canned shoestring potatoes, whole wheat rice noodles (or use chow mein noodles), julienned carrots, sliced green onion using the green and white part of the onion, and grilled chicken cut into julienned slices, and topping it with roasted sesame seeds.

Rainforest Café China Island Chicken Salad Dressing
2c.mayonnaise
1 c. granulated sugar
1 c.hoisin sauce
1 cup sesame oil
3 tablespoons soy sauce
1 cup red wine vinegar

In a mixer, combine the mayonnaise, hoisen sauce, soy sauce, sugar and sesame oil. Mix on medium speed until it is well incorporated. Slowly add vinegar and mix. Makes about 6 cups

 

[tigsmom]

Found a bunch of new recipes out there...

Apple Vinaigrette - Boma - Flavors of Africa, Animal Kingdom Lodge

Yield: 10 servings
Ingredients:

2 each Apple, puree
1 Tablespoon Dijon Mustard
1/3 cup Cider Vinegar
½ cup Lemon Juice, fresh squeezed
2 cups Olive Oil
1 ½ each Lemon Zest, fresh
To taste Kosher Salt
To taste Fresh Ground Black Pepper



1. Peel and shred about two apples through the mandoline and put in a stainless steel bowl with the Dijon Mustard.
2. Whisk in the cider vinegar and the lemon juice, and slowly add in the olive oil.
3. Stir in the fresh grated lemon zests and mix well.
4. Adjust the seasonings with Kosher salt and fresh ground black pepper.


Bertina's Pasta Salad - Boma - Flavors of Africa, Animal Kingdom Lodge

Yield: 10 servings

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


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.



Black Eye Peas with Ginger Soy Sauce - Boma Flavors of Africa,
Animal Kingdom Lodge

Yield: 8 servings
Ingredients:

1/8 pound Black Eye Peas (raw, soak overnight)
1/16 cup Safflower Oil/Vegetable Oil
1/8 pound White Onions, diced small
1/8 quart Ginger Soy Juice
1/16 pound Spinach, julienned (Optional)

1. Cook the black eye peas with water, salt and pepper. Drain and let cool.
2. Heat oil in sauté pan. Add onion and black eye peas, stirring constantly.
3. Add ginger soy juice and continue stirring. Add spinach just before serving.


Ginger Soy Sauce

1 cup Soy Sauce
1 cup Granulated Sugar
1 ½ cups Water
6 tablespoons Fresh Ginger, finely chopped
1. In a stainless pot, heat all the ingredients until it boils. Let simmer for 20 minutes.
2. Strain the juice through a China cap. Let cool.



Cinnamon Rum Sauce - Boma - Flavors of Africa, Animal Kingdom Lodge

Yield: 2 gallons

2 quarts, 2 cups Heavy Cream
1 Gallon Brown Sugar
1 cup Spiced Rum
1 cup Cinnamon, Ground
8 pounds Butter
1.5 teaspoons Salt, Iodized


1. In small steam kettle, melt butter, then add brown sugar, salt and cinnamon, cook for 5 minutes stirring constantly.
2. Remove from heat and place in 3 gallon container
3. Stir in rum, then heavy cream until incorporated.
4. Cover, wrap and refrigerate.
Serve it warm.

 

[tigsmom]

Lemon Vinaigrette - Boma - Flavors of Africa, Animal Kingdom Lodge

Yield: 10 servings ​

Ingredients:​

1 Tablespoon Dijon Mustard ​

1/3 cup Chardonnay Vinegar ​

1/3 cup Lemon Juice, fresh squeezed ​

1 ¼ cups Olive Oil ​

1 ½ each Lemon Zest​

To taste Kosher Salt ​

To taste Fresh Ground Black Pepper ​

​

1. Place mustard in a stainless steel bowl and whisk in Chardonnay vinegar, fresh squeezed lemon juice, and slowly add in olive oil. ​

2. Stir in freshly grated lemon zests and adjust seasonings with kosher salt and fresh ground black pepper. ​

​

Pork Shoulder - Boma - Flavors of Africa, Animal Kingdom Lodge​

Yield: 2 cases pork shoulder​

​

​

For the Rub Mixture: ​

5 pounds Kosher Salt​

3.75 pounds Granulated Sugar​

10 ounces Cayenne Pepper​

10 ounces Mace, ground ​

5 ounces Cardamom, ground ​

10 ounces Chili powder ​

10 ounces Mustard, dry​

For the Brine: ​

5 gallons Water ​

5 gallons Ice ​

6 pounds Kosher salt​

For the Pork: ​

2 cases Pork Butt, Cut in half lengthwise ​

Method of Preparation:​

Prepare the dry rub mixture by mixing all ingredients. ​

Prepare the brine by mixing the salt in the water and adding the ice, mix well. ​

Prepare the pork shoulder by cutting in half lengthwise through the fat cap. ​

Place the pork in the brine overnight the day before service. ​

The day of service, remove the pork from the brine, discard the brine. ​

Toss pork in dry rub, coating well with the mixture. ​

Place on sheet pans on wire roasting racks, cover loosely with parchment and then foil. ​

Bake at 350 for 4 hours, it should be fork tender. ​

For service, slice into 1 ounce pieces and place in a pan on the buffet under heat lamp. ​

This is a huge recipe and may take a bit of work to cut it down.​

​

Vanilla Sauce - Boma - Flavors of Africa, Animal Kingdom Lodge​

​

3 cups Heavy Cream ​

1 ½ cups Milk ​

1 ½ teaspoons Vanilla Extract ​

9 tablespoons Sugar ​

2 tablespoons Cornstarch ​

6 each Egg Yolks ​

​

Heat up heavy cream, milk, vanilla, and sugar. ​

Combine cornstarch with egg yolks. ​

Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot. ​

Turn off the heat and stir continuously until well combined and thickened. ​

Transfer the sauce into a bowl and set over an ice bath to cool. ​

​

​

Caribbean Pasta - Shutters, Caribbean Beach Resort



Ingredients:
1 ounce Red Peppers
1 ounce Green Peppers
1 ounce Diced onions
1/4 ounce Jalapenos
2 ounce Heavy cream
1 ounce White wine
1 ounce Tomatoes
4 ounces Chorizo Sausage
¼ ounce Cooking oil
.25 ounces Goat cheese (per serving)
1 ounce Spinach
4 ounces Cooked Orechiette Pasta

Add ons:
6 pieces Shrimp
5 ounces Chicken Breast

Method of Preparation:
1. In large pan, bring water to a boil and add 4 ounces of Orechiette Pasta
2. Cut vegetables (small diced red, green, and jalapenos peppers, and onions) (medium diced
tomatoes and Chorizo sausage)
3. In hot sauté pan, add oil, onions, peppers (red, green and jalapenos) and cook until tender
4. Add Chorizo sausage and any other add-ons you would like to have
5. Deglaze with white wine
6. Add heavy cream and add pasta, tomatoes, and spinach
7. Sprinkle goat cheese on each serving

 

[tigsmom]

Honey Wing Glaze Sauce - The Wave, Contemporary Resort

Yield: 1 pint


Ingredients:

1 each Garlic cloves
8 ounces Brown sugar
1 Cup Soy sauce
1/4 Cup Honey

Method of Preparation:
Combine ingredients and bring to a boil, until sugar and honey is dissolved and slightly thickened. Strain out garlic and place sauce container with label and date.
Deep fry chicken wings until internal temperature of 165 degrees. Place wings in bowl and toss with glaze and enjoy

Passion Fruit Mojito - The Wave, Contemporary Resort

Ingredients and Method of Preparation:

Build in a mixing glass over ice:
3/4 oz X-Fusion® Liquor
1/2 oz Bacardi® Light Rum
4 pumps of Monin® Mojito Mint Syrup
2 limes squeezed
Sprig of mint
Shake vigorously. Pour into a collins glass. Top off with soda water. Garnish with a lime wheel and sprig of mint.

Mahi Mahi with Israeli Couscous - Coral Reef, The Seas with Nemo and Friends, Epcot

Yield: 4 servings

Ingredients:

8 ounces of fish stock
4 ounces of butter
24 ounces of Israeli couscous
to taste salt
to taste pepper
7 ounces of mahi mahi
½ ounce soy glaze

Method of Preparation:
In a medium saucepan, melt butter. Add the fish stock and bring to a boil. Add the couscous and let it simmer to 165 degrees and add the soy. Season to taste. In a large bowl, place 6 ounces of couscous. Grill the mahi mahi and brush with soy glaze. Place on top of couscous.

Macaroni Salad - Biergarten, Germany - Epcot

Yield: 8 servings

Ingredients:
2 cups elbow macaroni, dry
1/2 cup celery, diced
1/4 cup peas
1/2 cup diced tomato
1/4 cup onion
1 cup mayonnaise
1/2 cup pickle juice
1/4 cup white vinegar
1/4 cup sugar

Method of preparation:
Cook macaroni according to directions. Drain and cool macaroni. Mix all ingredients in a bowl and add to macaroni. Toss it well and adjust seasoning if necessary.

Seafood Chowder - Restaurant Akershus, Norway - Epcot

Ingredients:
3 tablespoons butter
1 large white onion, diced
1 can (16 ounces) diced tomatoes
3 large white potatoes, diced
4 cups heavy cream
To taste kosher salt
To taste ground black pepper
To taste Tabasco sauce
1 ½ cup salmon, cooked
1 cup cod, cooked
1 cup of small shrimp, cooked

Method of Preparation:
In a large soup pot, heat butter on medium heat. Sauté onions and tomatoes. Add potatoes and heavy cream. Cook until the potatoes are fork tender. Season with salt, pepper and Tabasco sauce. Serve soup with seafood pieces.

 

[pajammies]

I checked the list and couldn't find this, I'm hoping someone can help. I would love, love, love the recipe for the ham and cheese quiche from the pastry shop in France. It was actually one of the best things I ate in the World on our last trip.
Thanks

 

[disneypearl]

Such good recipies!

Does anyone know any of these recipies?
- WDW's caramel corn
- France's Boulangerie Patisseries's Napoleon
- Pizzafari pizza sauce

:slurp:

 

[tigsmom]

I checked the list and couldn't find this, I'm hoping someone can help. I would love, love, love the recipe for the ham and cheese quiche from the pastry shop in France. It was actually one of the best things I ate in the World on our last trip.
Thanks

I have not seen it, maybe another member has it in their file. I'll keep looking

Such good recipies!

Does anyone know any of these recipies?
- WDW's caramel corn
- France's Boulangerie Patisseries's Napoleon
- Pizzafari pizza sauce

:slurp:

Tatania posted this on another site she belongs to so the thanks go to her, she has gotten us some great recipes!! :king:


Napoleon
Boulangerie Patisserie, France - Epcot

1 pound puff pastry
2 cups pastry cream
¾ cup Chantilly cream
Confectioner's sugar

Vanilla Pastry Cream:
2 cups milk
½ vanilla bean, split in half lengthwise
6 egg yolks
2/3 cup granulated sugar
4 teaspoons flour or corn starch

Place the milk and vanilla bean in saucepan and bring to a boil. Cover and keep hot. Beat the sugar and egg yolk together until the mixture whitens and forms a ribbon; then gently stir in cornstarch or flour. Strain out the vanilla bean and pour the hot milk into the egg and sugar mixture, continually beating. Pour the mixture back into the saucepan and bring to a boil, stirring constantly. Boil for 1-minute stirring vigorously, then pour into a bowl and lightly rub the surface of the cream with a lump of butter to keep skin from forming as it cools. Yield: 2 cups

Chantilly Cream:
1 cup crème fraiche, very cold
3 tablespoons cold milk
1 tablespoon granulated sugar
¾ teaspoon vanilla sugar
1 ½ tablespoon shaved ice or water

Mix the crème fraiche with the milk in a chilled mixing bowl; add sugar, vanilla sugar and the shaved ice or ice water, whip at low speed for one minute, then whip at high speed for one to three minutes more or until it stands in soft peaks.

*NOTE: AVOID WHIPPING TOO LONG OTHERWISE IT WILL TURN INTO BUTTER. CHANTILLY CREAM KEEPS FOR 24 HRS. IF REFRIGERATED IN A TIGHTLY CLOSED CONTAINER.


Assembling the cake:
Roll out the pastry into 3 rectangles and bake until lightly browned. When the three sheets have been baked, select the best rectangle to serve as the cover or top layer of the cake. Turn this rectangle over and dust generously with confectioner's sugar. Broil for 1 min. watching to make sure the sugar doesn't burn. Allow to cool.

Fold the vanilla pastry cream into the Chantilly cream. On the first rectangle pastry, spread a layer of this cream. Place the second rectangle on top, spread it with the cream as well, and then cover with the glazed rectangle of pastry. Sprinkle the top with the confectioner's sugar.

***

I have not come across the other recipes. Just to let everyone know, you can request recipes at wdw.guest.communications@disneyworld.com
Be as specific as you can and please understand that not all recipes can be shared and that some things are commercially prepared.

Just want to remind everyone that the Recipe thread index is located here and is updated thru this posting.

 

[disneypearl]

Thank you so much Tigsmom and Tatania for the Napoleon recipie! This is my favorite thing to eat when at WDW. I will make it as soon as I have time and am brave enough. It looks hard but I am determined to try. Thanks again!

 

[kimmykimmy]

Does anyone have any recipes from the Yak N Yeti?? The food was SO good but I have yet to find any!

 

[tigsmom]

Does anyone have any recipes from the Yak N Yeti?? The food was SO good but I have yet to find any!

I haven't seen any yet, but the place is relatively new. You can request your favorite by using the address in my last post. If you tell us what you want mabe some of our other regulars can send in a request for you as well.

If you decide to try and receive an answer please share by posting the recipe here. Thanks!

 

[Tatania]

Does anyone have any recipes from the Yak N Yeti?? The food was SO good but I have yet to find any!

The problem with getting recipes from Yak N Yeti is that it is not a Disney-operated establishment. The restaurant is owned and operated by Landry's Restaurants (the same folks who brought you the new T Rex and Rainforest Cafe) and unlike Disney, they don't give out recipes the way Disney does. At least not in my experience, so far.

 

[nibblesandbits]

Ok...I want to know if any of you has the recipe for the Magic Cookie Bars they sell at the Wilderness Lodge. I tried making them myself using another recipe, but they didn't taste near as good as Disney's version.

 

[tigsmom]

Ok...I want to know if any of you has the recipe for the Magic Cookie Bars they sell at the Wilderness Lodge. I tried making them myself using another recipe, but they didn't taste near as good as Disney's version.

Hmmm, I've had them before and they taste like the ones I can make at home. :shrug:
I did a search and there was a request on another site for the same thing. :lol:

Click here

I make the 7 layer ones and use walnuts.

 

[Vernonpush]

Ok...I want to know if any of you has the recipe for the Magic Cookie Bars they sell at the Wilderness Lodge. I tried making them myself using another recipe, but they didn't taste near as good as Disney's version.

Did you add the spoonful of Pixie Dust?
:lol:
sorry
:lookaroun

 

[nibblesandbits]

Hmmm, I've had them before and they taste like the ones I can make at home. :shrug:
I did a search and there was a request on another site for the same thing. :lol:

Click here

I make the 7 layer ones and use walnuts.

Yeah...the Eagle one is the one I got...hmmm...maybe I just need to go back to the drawing board and try them again. I think mine might have been too loaded or something...or too much butterscotch. And the ones from Disney had a more toasted coconut flavor. Kinda like the Samoas' girl scout cookies.

Did you add the spoonful of Pixie Dust?
:lol:
sorry
:lookaroun

:lookaroun

Darn it! :lol: