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Well-Known Member

Do you know where I can find the recipe for the Mac and Cheese from Mickey's Backyard BBQ?

Rumor has it that the mac 'n cheese at all the buffets is Stouffer's :shrug:
I'll look around and see what I can find.

Index updated thru this post.


Well-Known Member
liberty tree tavern and the diamond horseshoe are both sponsored by and use stouffers products so if it's their mac and cheese you're looking for just head to your local grocery store freezer. my sister worked in the deli/bakery at a local grocery store here in florida when she was in college (winn dixie) and they sold stouffers as their own as well.


Well-Known Member
Found on allears--

Blood Orange Margarita
La Cava del Tequila, San Angel Inn, Mexico, Epcot

Serving: 1

1/8 Cup Triple Sec Arrow
3/4 Cup Puree Orange Blood
1/8 Cup Tequila El Mayor Blanco
1/2 Fresh lime
3/8 Cup Hibiscus Syrup
1 Small container of Hibiscus Salt

Method of Preparation:
Combine the Blood Orange puree, Triple Sec Arrow, Tequila Blanco or Silver, Hibiscus Syrup, and lime. Add ice and shake or mix well. Spread a small amount of the hibiscus salt on a small plate. Moisten the outer rim of the serving glass. Then dip the rim into the salt to lightly coat.

Rum Raisin Gugelhopf
Dessert & Champagne Kiosk, Food & Wine Festival 2009

Ingredients for cake:
1 cup golden raisins
1 ¼ cup Stroh rum or dark rum, to cover raisins
Melted unsalted butter for the pan
½ cup slivered almonds
1 ¼ cup unsalted butter, softened (2 ½ sticks)
2 cups confectioners' sugar
½ cup cornstarch
1 tablespoon Stroh rum or dark rum
2 teaspoon vanilla extract
½ each lemon – grated zest
7 each large egg yolks
6 each large egg whites
Pinch of salt
¾ cup sugar
2 ½ cup all-purpose flour

Method of Preparation:
1. In a small dish, place raisins and rum and cover. Let the raisins soak overnight.

2. Preheat the oven to 325°F. Brush the inside of a 6 cup tube or bundt pan with melted butter. Sprinkle with slivered almonds.

3. In a large bowl, cream the butter with confectioner's sugar and cornstarch until pale and cream, 4 to 5 minutes, using the paddle attachment.

4. Add the rum, vanilla extract and lemon zest. Beat in the egg yolks one at a time.

5. Place the egg whites in a clean bowl and beat until foamy using the whisk on your electric mixer. Add the salt and gradually pour in the sugar, until soft peaks form.

6. Drain the raisins. Using a rubber spatula, fold the flour into the butter and egg yolk mixture, in three additions. Gently fold in the egg whites, working slowly to avoid deflating them. Fold in the raisins.

7. Pour the batter into the prepared mold, using a rubber spatula to sweep the batter to the edges, so that the cake looks slightly concave (this will prevent it from rising too much in the center). Bake until a cake tester inserted into the center comes out clean and dry, 60 to 70 minutes. Let cool on a wire rack before unmolding.

** Index updated thru this thread


New Member
Does anyone have (or know where I could find) the recipe for the scrumptious Blueberry Muffins from the Main Street Bakery?


Well-Known Member
From the Swan & Dolphin

Eggnog Pound Cake

Ingredients for Cake:
1/4 Cup Dried Cherries (chopped)
1/4 Cup Dried Cranberries
2 Tbsp. Brandy
a 3 Cups All Purpose Flour
2 Tsp. Baking Powder
1/4 Tsp. Salt
1/8 Tsp. Grated Nutmeg
1 Cup Butter
2 Cups Sugar
3 Eggs
1 Tsp. Vanilla Extract
1 Cup Eggnog

Ingredients for Glaze:
2 Tbsp. Brandy
2 Tbsp. Water
3/4 Cup White Sugar

Method of Preparation for Cake:
Marinate cherries and cranberries in brandy for 15 minutes. Preheat oven to 325°. Grease and flour bundt pan. Cream butter and sugar. Beat in the eggs one at a time. Add vanilla. Sift together the flour, baking powder, salt and nutmeg. Add flour mixture alternating with the eggnog. Mix well. Add fruit mixture. Bake for 1 hour. Cool for 10 minutes.

Method of Preparation for Glaze:
Combine brandy, water and 3/4 cup sugar.

Place cake on serving dish. Spoon glaze over cake. Top with your choice of fresh fruits.


Active Member
I just got back from Walt Disney World and I had dinner at Cinderella's Royal Table one night and had the best soup I have ever had...It was call Chicken and Dumplings Soup...Has anyone had it and does anyone have the recipe for it...Thanks in advance


Chocolate and Coffee Yule Log
Served at the Plaza Inn, Carnation Café and PCH Grille; Disneyland® Park
Makes 1 log

Coffee Buttercream
1 cup water
2 1/4 cups fine Granulated sugar
9 ounces egg whites
3 1/3 cups butter
1 tablespoon vanilla extract
1/3 cup coffee extract

Biscuit Roulade
10 eggs yolks
10 egg whites
10 whole eggs
2 1/4 cups granulated sugar
1/4 cup granulated sugar
3/4 cup pastry flour or sifted
all-purpose flour
1/4 cup cocoa powder
1/4 cup melted butter

Chocolate Ganache
20 ounces dark chocolate (58 % Cacao)
2 tablespoon butter
1 tablespoon honey
2 cups heavy cream

Kahlua Simple Syrup
1 1/4 cups granulated Sugar
1 1/4 cups water
1/3 cup Kahlua liquor

Coffee Buttercream
Mix the water and sugar in a sauce pan and bring to a boil. Keep edge of the saucepan clean by brushing with a pastry brush moistened with water.
Boil mixture until a candy thermometer registers 240°F (“soft ball” stage). Mix the egg whites with an electric mixer to soft peaks, then gradually add the syrup to the egg whites and continue to mix until a meringue forms. Add the butter and mix until smooth. Add the coffee extract and vanilla extract and mix.

Biscuit Roulade
Preheat oven to 400°F. In a electric mixer, whip the egg yolks ,whole eggs and granulated sugar together until light & fluffy. In a separate bowl, whip the egg whites and granulated sugar to a stiff peak. Fold the egg yolk mixture and the egg white mixture together. Add the flour, cocoa powder and melted butter and mix gently until combined.
Transfer the mixture to a jelly roll pan lined with parchment paper and spread in a consistent layer. Bake in preheated oven until golden brown, approximately 10-15 minutes.

Chocolate Ganache
Place the chocolate, butter and honey in a steel mixing bowl and set aside.
In a sauce pan, bring the heavy cream to a boil , then pour over the chocolate, mixing slowly from the center of the bowl until mixture is smooth and shiny.

Kahlua Simple Syrup
Place all ingredients in a sauce pan and bring to a boil, whisking until sugar is dissolved. Set aside until cool.

Procedure for Assembly the Yule Log
Soak biscuit roulade evenly with Kahlua Simple Syrup. Spread roulade evenly with Coffee Buttercream. Roll roulade from long side into a long cylinder. Pour Chocolate Ganache evenly over roulade. Decorate as desired.

Video: http://disneyparks.disney.go.com/blo...ke-a-yule-log/

Dulce de Leche Empanadas with Pineapple
Served at Cocina Cucamonga in Disney’s California Adventure® Park.
In this holiday spirit of giving and receiving, Jorge Sotelo, Jay Garcia, Juan Mendoza, and Nubia Renteria from the Disneyland® Resort Food & Beverage team would like to share an utterly delightful Mexican pastry recipe.
Servings: 2 dozen

Empanada Dough
14 ½ ounces Cream Cheese
6 ¼ ounces Butter, Unsalted
1½ cups Flour
1½ Teaspoons Salt
1½ Teaspoons Baking Powder
1 Teaspoons Cinnamon

Cajeta and Pineapple Filling
1 14-ounce can Sweetened Condensed Milk
1 Pineapple, fresh, cleaned, trimmed
Finely diced Zest of 1 orange

Final Plate Recipe
2 Ounces Dough, freshly rolled out
1 Tablespoon Pineapple filling
1 Tablespoon Condensed Milk mixture (Cajeta)

Empanada Dough
Place cream cheese and butter in a medium bowl and mix until combined. In a separate bowl combine the flour, salt, baking powder and cinnamon and mix well, then add to the cream cheese mixture and mix until the dough comes together (approximately two and a half minutes). Take out the newly formed dough and flatten into a disk, wrap in plastic and refrigerate for at least one hour*. Weigh out and portion 2 ounces of the dough and roll into small round balls. Sprinkle a little flour on a cutting board and roll out/flatten the dough with a rolling pin into circles about 3” in diameter. Reserve for fillings.

Cajeta and Pineapple Filling
Place unopened can in a large pot and completely cover with water. Simmer just below a boil until milk is reduced. This will take about 3 hours to slowly reduce. IMPORTANT: Make sure the can is completely submerged at all times - add water to the pot as needed as the water evaporates during this process. Once milk is reduced, set aside for next steps. With a sharp knife, cut the pineapple into small pieces (ideally a brunoise cut: julienned, then rotated 90 degrees and diced to make small squares) and set aside for next steps.

Final Plate Recipe
Preheat oven to 350°F. Place 1 Tbsp. of pineapple filling on each circle of dough, add 1 Tbsp. Cajeta mixture to the pineapple and fold dough in half making a half moon. Then seal or crimp the dough on all open edges and place onto a small cookie sheet. Bake in preheated oven for about 20 minutes. Empanadas should be a nice golden brown. Allow to cool and serve warm. Enjoy!

Citrus Roasted Half Chicken
Rancho del Zocalo, Disneyland Resort
Servings: 6 Preparation Time: 20 minutes Cooking Time: 45 minutes

3 whole chickens, halved
9 tablespoons Rancho Citrus dry rub (recipe below)

Rancho Citrus Dry Rub
4 tablespoons Lawry’s seasoning salt
2 tablespoons sugar, granulated
2 tablespoons brown sugar
2 tablespoons cumin, ground
2 tablespoons chili powder
2 tablespoons cayenne powder
4 tablespoons paprika
5 tablespoons lemon pepper seasoning
2 tablespoons garlic powder
2 tablespoons onion powder

Rancho Citrus Dry Rub: Combine all above ingredients in a mixing bowl and set aside.
Pre heat the oven to 375ºF. Season each of the chicken halves evenly with the Rancho citrus dry rub. Place on a sheet pan Cook to 165 4. ºF internal temperature for approximately 45 minutes. When the chicken is done, pull out of the oven and serve with the Zesty Slaw and Sweet Corn
on the Cob! (Recipes in document)

Sweet Corn on the Cob
Rancho del Zocalo, Disneyland Resort
Servings: 8 Preparation Time: 20 minutes Cooking Time: 30 minutes

4 ears of white corn in the husk, whole
1 cup mayonnaise
4 teaspoons pico lemon seasoning
6 tablespoons cotija cheese

Rinse the Corn under cold water. Set aside. Add corn to a medium sized pot of boiling water (212 3. °F) . Cook until done about 20 to 30 minutes. Once cooked, peel the husk and silk away from the corn and slice in half.
Lightly spread the mayonnaise, pico lemon seasoning and Cotija cheese on the corn. Serve immediately.
* Chefs note: If you cook the corn while still in the husk the corn becomes sweeter and more flavorful!

Zesty Slaw with Cider Vinaigrette
Rancho del Zocalo, Disneyland Resort
Servings: 6 Preparation Time: 30 minutes Cooking Time: 45 minutes

Zesty Slaw
1 head green cabbage, finely shredded
¼ head red cabbage, finely shredded
2 each carrots, large, shredded
½ each red bell pepper
½ each green bell pepper
½ each yellow bell pepper
1 pound jicama, julienne
3 teaspoons tarragon, fresh
3 teaspoons chives, fresh
1 bunch cilantro, fresh

Cider Vinaigrette

1 cup brown sugar
1½ teaspoons sea salt
1 teaspoon dry mustard
1 teaspoon cumin seeds, toasted and ground fine
1 teaspoon fennel seeds, toasted and ground fine
2 teaspoons crushed red chili peppers
1 teaspoon chili powder, smoked
2 cups red wine vinegar
¼ cup honey
1½ cups canola oil
1½ cups apple cider vinegar

Cider Vinaigrette: Combine all ingredients well in a mixing bowl, cover and refrigerate until service.
Zesty Slaw: Combine all ingredients in a medium sized mixing bowl. Set aside covered in the refrigerator until just before service. When you are ready to serve, add the Cider Vinaigrette and toss well.

Asparagus Bruschetta
California Food and Wine Festival, Disneyland
Servings: 12 pieces Preparation Time: 15 minutes Cooking Time: 10 minutes

3 cups water
8 ounces asparagus, trimmed and cut into 1/2 inch pieces
16 ounces grape tomatoes, halved
8 ounces fresh basil, minced
3 each green onions, chopped
3 tablespoon lime juice
1 tablespoon olive oil
3 each whole garlic cloves, minced
1 ½ teaspoon lime zest, grated
¼ teaspoon kosher salt
¼ teaspoon white peppercorns (freshly ground)
12 slices French baguette, sliced (3 inch X 2 inch), toasted

In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2 to 4 minutes until done. Drain and immediately place asparagus in an ice water bath. Drain the asparagus from the ice water bath and pat dry. In a bowl, combine the asparagus, tomatoes, basil, green onions, lime juice, oil, garlic, lime zest, kosher salt and white ground pepper, mix thoroughly. Using a slotted spoon, spoon asparagus mixture onto bread.

Berry Crisp with Strawberry Sorbet
California Food and Wine Festival, Disneyland
Servings: 8 Preparation Time: 20 minutes Cooking Time: 30 minutes

3 cups fresh strawberries (hulled and quartered)
½ cup honey
1 cup sugar
3 tablespoon lemon juice

1 pound fresh raspberries
1 pound fresh blueberries
1 pound fresh blackberries
1 pound ripe strawberries
4 ounces granulated sugar
1 ounces flour
1 ½ ounces Grand Marnier
Zest of 1 orange

Crisp Topping
17 ounces sugar (divided)
17 ounces brown sugar (divided)
7 ounces oats
14 ounces pecans
14 ounces walnuts
8 ounces melted butter
6 ounces coconut flakes
16 ounces flour
6 ounces soft butter

Place the strawberries in a food processor and puree until smooth. Strain the strawberries through a fine chinois. Whisk in the honey, sugar and lemon juice. Mix well and pour into an ice cream maker. Allow to freeze overnight.

Hull and quarter the 3 cups strawberries. Toss strawberries and all of the remaining fruit with the sugar, flour and Grand Marnier. Place the filling in to ramekins and top with Crisp.


Preheat oven to 375°F In a large bowl, mix 11 ounces sugar, 11 ounces brown sugar, oats, pecans, walnuts, cocnut flakes and melted butter. Mix well with a wooden spoon. Then in a food processor grind the mixed ingredients together in small batches. Back in the large bowl, mix the blended ingredients with the remaining sugar, flour, brown sugar and soft butter. Mix well, then top the fruit filled ramekins. Bake at 375°F for 25 to 30 minutes Top with sorbet.

Chipotle Stuffed Beef Tenderloin
California Food and Wine Festival, Disneyland
Servings: 4 Preparation Time: 15 minutes Cooking Time: 40 minutes

2 pound beef tenderloin

1 tablespoon salt
2 tablespoon brown sugar
2 teaspoon dry chipotle chilies, ground
1 teaspoon cinnamon, ground
1 teaspoon black pepper, fresh, ground
½ teaspoon paprika
3 tablespoon olive oil

¼ cup olive oil
3-6 each canned chipotle chilies, pureed
1 each small sweet onion, chopped
6 each sun dried tomatoes, chopped
1 tablespoon thyme, fresh, chopped
1 cup provolone cheese, grated
1/3 cup panko bread crumbs
2 cups Red wine
2 tablespoon Butter

Preheat the oven to 425°F. Cut the Tenderloin lengthwise to form a pocket. In a bowl, mix the ingredients for the rub. Rub over outside of Tenderloin. Cover with tenderloin with plastic wrap and place in the refrigerator for at least two hours. Sauté the onion in about 2 tablespoons of the olive oil until translucent. Add the tomatoes, chipotle, and thyme. Sauté a few more minutes. Remove the onion and tomato mixture from the stove and mix in the cheese and panko crumbs.
Place in the refrigerator to cool. Once cool, remove the tenderloin and stuffing mixture from the refrigerator. Unwrap the tenderloin. Spoon the stuffing in to the tenderloin pocket. Tie the tenderloin with butcher string. Place in a roasting pan and bake uncovered at 425°F for about 30 minutes. A meat thermometer should register 155°. Remove the meat from the baking pan, and let rest for at least 10 minutes.
Place the baking pan on a stove burner set to medium high heat. Deglaze the pan by adding the
red wine and scraping any residue from the baking pan and deglaze with the red wine. Simmer and reduce to one cup. Strain the sauce and stir in the butter. Remove the butchers twine from the meat and slice into 1 ½ to 2 inch medallions. Top with the strained sauce.

Roasted Butternut Curry Soup
California Food and Wine Festival, Disneyland
Servings: 4-6 Preparation Time: 15 minutes Cooking Time: 1 hour and 10 minutes

2 pound butternut squash, halved and seeds removed
3 tablespoon clarified butter
1 tablespoon Madras curry powder
½ teaspoon cumin, ground
1 teaspoon coriander seeds, ground
½ teaspoon nutmeg, ground
½ teaspoon cinnamon, ground
¾ cup onion, white diced in quarters
½ cup carrot, peeled diced in quarters
¼ cup celery diced in quarters
¼ cup ginger, minced
1 tablespoon garlic, minced
3 ½ cups chicken stock
½ cup coconut milk
1 tablespoon brown sugar, packed
2 teaspoon kosher salt
¼ teaspoon black pepper, freshly ground

Preheat the oven to 400 degrees Fahrenheit. Place the squash cut side up on a parchment lined cookie sheet. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Drizzle with 1 tablespoon of the clarified butter on both sides of the Squash and season with salt and pepper as well.
Place in the oven and roast until the skin is golden brown and the squash is tender, about 50 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the squash out of its skin and set aside until ready to use.
Set a medium size saucepan over medium-high heat. Add remaining 2 tablespoon of clarified butter and when hot, add curry powder, cumin, coriander, nutmeg and cinnamon. Toast and stir for 1 minute. Add cut up vegetables (onions, carrots, celery), along with half remaining of kosher salt and black pepper, sauté until lightly caramelized, about 3 to 4 minutes. Add ginger and garlic and sauté 30 seconds. Add chicken stock and reserved butternut squash to the pan and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes or until all the vegetables are soft.
Remove the soup from the heat and blend until smooth. Strain through a medium size strainer and put in a clean pot. Add coconut milk. Bring back to simmer. Adjust seasoning with remaining kosher salt and pepper.

Chocolate Lava Cake
Disneyland Resort, Disneyland
Servings: 36 cakes Preparation Time: 10 min Cooking Time: 5 min

6½ ounces good quality dark chocolate
7/8 cups unsalted butter
5 large eggs
1/2 cup granulated sugar, divided use
1 tablespoon all-purpose flour

Preheat oven to 375ºF. Bring a saucepan of water barely to a simmer. Place the chocolate and butter in a bowl or pan over the pan of water. Heat, stirring occasionally, until the mixture is melted. Set aside.
In a mixing bowl, whisk the egg yolks and ¼ cup of sugar together until thickened slightly and lighter in color. Whisk in the flour, then the chocolate mixture. Place the egg whites in a separate, metal bowl and place over hot water until warmed slightly. Add 1 tablespoon of sugar and whip with an electric mixer on medium speed until soft peaks form.
Gradually add 1½ tablespoon more sugar while beating. Turn the speed to high and add the last 1½ tablespoon sugar and whip until the mixture forms stiff peaks. Fold the chocolate mixture into the egg whites. Divide the mixture among 6 ramekins. Place the ramekins on a baking tray and bake in preheated oven about 9-10 minutes.
When completely cooked, the tops should be puffed and feel firm to the touch, but are very liquid in the center.

Mini Churros with Hot Chocolate
Napa Rose, Grand California Hotel, Disneyland
Servings: 4

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1 small bottle of vegetable oil

Hot Chocolate
1 cup milk
2 cups evaporated milk
1/3 cup plus 1 tbsp granulated sugar
1 stick of cinnamon
1 pinch of paprika
8 ounces bittersweet chocolate, chopped

Heat water, butter and salt to a rolling boil in a 3-quart saucepan.
Stir in flour. Stir ingredients vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs and beat until smooth. Fry churro dough by heating a pan filled with 1 ½ inches of vegetable oil to 360ºF.
Spoon dough into a piping bag with a cake decorator star tip attached (Ateco 2D). Squeeze 4 inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Roll churros in sugar and cinnamon.

Hot Chocolate
In a small saucepan bring milk, evaporated milk, sugar, cinnamon and paprika to a boil. Place chocolate in a bowl and pour milk mixture over chocolate; mix well. Strain through a fine strainer. Serve hot.

Almond Cake with Poached Strawberries
Napa Rose Restaurant, California Hotel, Disneyland
Yields 12 Almond Cakes

1 pound almond paste
1 cup unsalted softened butter
1 cup granulated sugar
6 eggs
2 tsp. grated lemon zest
2 Tbsp. Grand Marnier or other orange brandy
½ cup all purpose flour
1 teaspoon baking powder

Preheat oven to 350 degrees. Lightly butter a half-cookie sheet. Combine the almond paste, butter and sugar in an electric mixer. Beat in eggs, followed by lemon zest and brandy — one at a time. Sift flour and baking powder together over waxed paper.
Beat flour and baking powder into the almond and egg mixture until they combine.
Pour the batter into the cookie sheet and bake for 35 to 40 minutes.
Insert a toothpick into the cake center. Remove. When ready, the toothpick should come out clean. Cool on a rack. Cut the cake with a hearth-shaped cookie cutter. Set aside.

Poached Strawberries in Citrus Sauce
1 cup fresh orange juice
½ cup fresh lemon juice
1 cup water
¾ cup sugar
2 pints strawberries (sliced)
Combine all ingredients in a small sauce pan over medium heat. Bring to a boil.
Lower the heat and simmer for about five minutes. Turn off the heat. Add the strawberries. Allow to cool with the strawberries in the liquid. Place strawberries on top of the almond cakes.

Chocolate Pate with Fresh Raspberry Sauce
Napa Rose Restaurant, California Hotel, Disneyland
Yields 8

1 ounce butter
1 ounce dark chocolate
3 cups heavy cream
1 ounce Frangelico liquor
Chocolate Ganache (recipe below)
Raspberry Sauce (recipe below)

Cover the bottom of a half-cookie sheet with plastic wrap. Combine the chocolate, butter and Frangelico in a bowl. Bring one quart of heavy cream to a boil in a saucepan. Pour heavy cream into the bowl with the chocolate mixture. Stir until well incorporated.
In a separate bowl, whip the remaining half-quart of cream until it has soft peaks. Slowly fold cream into the chocolate mixture. Pour the mixture into the cookie sheet and spread evenly. Refrigerate for at least three hours. Turn pate over onto a cutting board and remove plastic wrap. Cut out the shapes with a heart-shaped cutter. Place pate on a rack. Cover pate with the warm ganache. Remove pate from rack and place on a parchment paper-lined cookie sheet. Refrigerate for one hour. Serve with Raspberry Sauce

Chocolate Ganache (Yields 1.5 Cups)
1 cup heavy cream
1 ounce sweet butter
1 pound sweet dark chocolate

Chop chocolate into fine pieces. Place the cream and butter in a saucepan. Bring the mixture to a boil. Remove from heat. Add chopped chocolate and stir constantly until the chocolate is completely melted.

Raspberry Sauce (Yields Two Cups)
1 pound fresh ripe raspberries
2 ounces granulated sugar
½ cup water
1 lemon

Juice lemon. Combine all ingredients in a small saucepan. Bring to a boil. Allow to cool. Puree in a blender. Strain ingredients and discard pulp.


Well-Known Member
I just got back from Walt Disney World and I had dinner at Cinderella's Royal Table one night and had the best soup I have ever had...It was call Chicken and Dumplings Soup...Has anyone had it and does anyone have the recipe for it...Thanks in advance

Ooops! I missed this during the holidays, sorry. :eek:

I haven't seen the recipe, but I'll look around.

Index has been updated thru this post.


Well-Known Member
Bringing a request over from another thread...

I am looking for he recipe for the crab cakes from Cinderella's Royal Table. Does anyone know where I canm find it? Any help would be appreciated

I found this on another Disney site, hope they are what you are looking for.

Crab Cakes
Cinderella's Royal Table

Yield: 1 dozen

Jumbo Lump crabmeat 1lb
mayonaise 4oz.
Dijon mustard 2oz.
Fennel (fresh chopped) 1oz.
Bread crumbs ¾ lb.
Salt and pepper to taste
Red Bell pepper 2oz.
Chopped shallots 1oz.
Old bay seasoning ½ oz

Method : Mix all ingredients together except crab. Carefully pick through crab to ensure that there are no shells and gently fold into mixture. Form crab into any shape desired and drop into oil that has reached 350 degrees. Cook until golden brown, serve with appropriate sauces.


New Member
Tutto Italia?

Does anyone have a recipe for the herbed ricotta they serve as an appetizer at Tutto Italia? My daughter ate it last night and fell in love and I'd love to surprise her with it at home. She also discovered she loved their tiramisu. Thanks! :shrug:


Well-Known Member
Does anyone have a recipe for the herbed ricotta they serve as an appetizer at Tutto Italia? My daughter ate it last night and fell in love and I'd love to surprise her with it at home. She also discovered she loved their tiramisu. Thanks! :shrug:

I haven't seen too many recipes from there (Nor have I eaten there yet). I checked their menu and it lists Ricotto con Basilico or ricotta with basil. Did they use dried or fresh basil? You might try small batch tests till you get an acceptable recreation.

I have to say if I see tiramisu on ANY menu I will order it. :slurp: :lol:

I'll look around and see if I can find anything more to help or maybe one of our other recipe hunters can help out. :wave:


New Member

I'm guessing fresh basil, but I'm wondering if there are other things in it. It looks pale green from the photo I've seen.

Appreciate any help you can give!:)


Well-Known Member
I just got back from WDW and would love it if someone could help me with a recipe. I ate at Tony's Town Square and for dessert I had the lemon cake. :slurp: It was so good that I left my e-mail address with the manager. She told me that the chef would e-mail me the recipe and it would be on my computer waiting for me when I returned home. Well, my e-mail address must have gotten lost or something. Can someone help me find the recipe for the lemon cake at Tony's? Thanks!


Well-Known Member
Will help look around for the lemon cake recipe. I know a lot of us love the cheddar cheese soup from Le Cellier so I thought I'd add this link for anyone who is more of a novice at soup making/cooking. I didn't post it (it's on you tube) but it includes the recipe as the chef demonstrates making the soup.


Well-Known Member
I just got back from WDW and would love it if someone could help me with a recipe. I ate at Tony's Town Square and for dessert I had the lemon cake. :slurp: It was so good that I left my e-mail address with the manager. She told me that the chef would e-mail me the recipe and it would be on my computer waiting for me when I returned home. Well, my e-mail address must have gotten lost or something. Can someone help me find the recipe for the lemon cake at Tony's? Thanks!
haven't been able to come up with it, sorry. You can send an email to CS and politely request the recipe. Please realize that some recipes are secret and are not shared.

Will help look around for the lemon cake recipe. I know a lot of us love the cheddar cheese soup from Le Cellier so I thought I'd add this link for anyone who is more of a novice at soup making/cooking. I didn't post it (it's on you tube) but it includes the recipe as the chef demonstrates making the soup.
I prefer the original recipe. I have no idea why they would keep changing it, this is the third version I've seen. :shrug:

I had the best potato soup I have ever had at Earl of Sandwich last week. Anyone have the recipe?
I'll look around. :wave:


Well-Known Member
Hey Disneypearl, I'm not sure if this is the lemon dessert you're talking about but thought I'd post it just in case. It's a Lemon Panna cotta from Tony's Town square at wdw. :shrug:

Yield: 8 servings.
Lemon panna cotta:
1 quart heavy cream
6 ounces sugar
2 ounces fresh lemon juice
2 vanilla beans
4 ounces warm water
1/4 ounce powdered gelatin
Zest of 1/2 orange, finely chopped
Zest of 1/2 lemon, finely chopped

Cannoli filling:
1/2 pound ricotta impastata cheese (see note)
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 tablespoon heavy cream
8 tablespoons confectioner sugar
Zest of 1/2 orange, chopped
Zest of 1/2 lemon, chopped
Ground chocolate
Candied zest:
Zest of 3 lemons
1 cup water
1 cup sugar
Granulated sugar for dusting

1. For the panna cotta, he slits vanilla and scrapes off the flavorful bits inside the bean. Dissolve powdered gelatin in warm water. Add heavy cream, lemon zest, fresh lemon juice, the vanilla scrapings and sugar. Stir and let cook until it reaches 160 F. Portions the liquid into 5-ounce ceramic dishes. Chill overnight in the refrigerator.

2. For the cannoli filling, combine ricotta, vanilla extract, chopped lemon zest, orange zest, heavy cream, ground cinnamon and confectioners sugar. Set in the refrigerator. When chilled, pipe mixture into pastry shells. Gently press ends into ground chocolate.

3. For candied zest, combine the water and sugar in a saucepan. When the sugar dissolves, add the lemon zest. Cook 5-7 minutes or until the zest is tender. Drain into a fine mesh sieve and place zest on paper toweling. Dust with sugar. Let air-dry for 1 hour.

4. To serve, present panna cotta with a cannoli and some of the candied lemon zest.

Recipe note: Impastata is a top-quality Italian ricotta available at Bari Italian Foods, 3875 Bengert St., Orlando. For information, call 407-298-0560. Primarily a wholesale supplier to the restaurant trade, Bari is open to the public 11 a.m.-2 p.m. Fridays.
Posted online on December 4, 2009 at http://thedailydisney.com/blog/2009/12/lemon-panna-cotta-from-tonys-town-square-in-the-magic-kingdom/
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