Recipe???

[tigsmom]

Originally posted by Kellylynn322
They are shredded potatoes and some sort of cheesy cream sauce and cheese on top.

I have the ones from the castle breakfast and they are not the same, and they are different from Restaurantasurus.

Looks like we will have to make an official request for them. If anybody is going to the Crystal Palace soon could you try to get the recipe for us. Thanks. :wave:

 

[tigsmom]

Originally posted by jodiey
Does anyone know the recipe for any of the cookies (especially the chocolate peanut butter ones) from the Gourmet Pantry?

We have the Gourmet Double Chocolate Chunk Cookies from Main Street Bakery already. I haven't seen any from the Gourmet Pantry.

 

[DarkImage4]

Originally posted by disneyfamily
Ok, time to get this thread kick started.

This is a recipe from my favorite places in EPCOT

Fettuccine Alfredo for L'Originale Alfredo di Roma Ristorante

1 pound fettuccine noodles, fresh
4 quarts boiling salted water
1 cup butter, softened
1/3 to 1/2 cup parmesan cheese, freshly grated
black pepper, freshly cracked
additional parmesan cheese as desired

Drop fettuccine noodles in boiling salted water and cook unti noodles float to top of pot (2 to 3 minutes). Drain immediately and return to pot. Top with lumps of softened butter and cheese. Toss lightly until noodles are well coated. Season with pepper and additional cheese if desired.

Serve immediately

OK...tried this recipe last night...

Although I'd say the dish was good, my wife and I both agreed that it didn't not taste like the dish from Epcot. We followed the recipe to the letter, except we couldn't find fresh fettucine.

The sauce was the issue, there seemed to be WAY too much butter and not enough cheese, and not to mention that it was not creamy at all.

Of course there are a number of factors that could have made ours not-that-good. Different brand of cheese, the pasta, the butter, etc. So, this may be right on the money, but it just didn't seem right when we made it last night.

We will not make this one again...we'll keep trying others though!!!

 

[tigsmom]

Thanks for the feedback. :wave:

 

[Debbie]

Originally posted by DarkImage4
OK...tried this recipe last night...

Although I'd say the dish was good, my wife and I both agreed that it didn't not taste like the dish from Epcot. We followed the recipe to the letter, except we couldn't find fresh fettucine.

The sauce was the issue, there seemed to be WAY too much butter and not enough cheese, and not to mention that it was not creamy at all.

Of course there are a number of factors that could have made ours not-that-good. Different brand of cheese, the pasta, the butter, etc. So, this may be right on the money, but it just didn't seem right when we made it last night.

We will not make this one again...we'll keep trying others though!!!

Not that I have ever made this before; but I assumed that Alfredo sauce had some type of half and half, whipping creme etc. in it to be mixed with butter and parmesan?

 

[DarkImage4]

Originally posted by Debbie
Not that I have ever made this before; but I assumed that Alfredo sauce had some type of half and half, whipping creme etc. in it to be mixed with butter and parmesan?

Whenever we make our own, it always has some sort of cream or half and half. We just followed the recipe as posted.....no cream.

 

[tigsmom]

Here is the recipe listed I found:


L' Originale Fettuccine Alfredo

Ingredients:

1 lb. fresh fettuccine noodles

4 quarts boiling, salted water

1 cup unsalted Plugra butter, softened (Ed. note: Plugra butter is higher in fat than ordinary butter. Look for it in gourmet-type grocery stores.)

1/3 to 1/2 cup Emillia brand Parmesano Reggiano cheese, freshly grated (Ed. note: If you can't find Emillia brand, any Reggiano parmesan will do.)

Method:

Melt Plugra butter over very low heat. Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency. Drop fettuccine in boiling salted water. Cook until noodles float to the top of the pot (2 to 3 minutes). Drain immediately and place in large pasta bowl; toss with sauce. Garnish with freshly cracked black pepper.

Again no cream or half & half.

I'm not a fan of this dish, but I always assumed that some cream was used to make it creamy.

 

[Kellylynn322]

Last week a friend of mine was at Disney (we overlapped a few days of fun) and had a sugar free cheesecake from the Fountainview Cafe in EPCOT. I would love to make this since we are both watching the sugar these days.

Any one now of the recipe?

Or at least a good sugar free recipe from somewhere else?

Thanks!

 

[tigsmom]

I haven't seen any recipes from there, but I'll keep my eyes open.

:lookaroun Shhhhhhh... I'll give you my secret for a low sugar/low fat cheesecake. :lookaroun Come closer... :lookaroun :lol:

I use low fat cheese, Splenda & egg substitute in my cheesecakes. I have been using the same recipe since I was a teen (& I'm 46). Believe me when I say you can't taste the difference. First I did the low fat cheese. Another time I added the egg substitute & since I became a diabetic 2 years ago I've used sugar substitutes...the only one that works is the Splenda. Its made from sugar, but has no carb effect, so it tastes like sugar. Find a recipe that you like & make the substitutions.
Good luck. :wave:

 

[tigsmom]

Has anyone here had the Grapefruit Cake from the Brown Derby? I came across the recipe and, having recently developed a taste for grapefruit, thought I might give it a try.

 

[izzi]

spoodles take-out pizza

does anyone happen to have the recipe for the spoodles take-out pizza? it is a basic pepperoni pizza but very delicious. last time we were in WDW in jan we ate there twice and loved this pizza. thanks

 

[DarkImage4]

Originally posted by Angelique
I'll try, I'll just go by the contem on one of my days off this week :-D.

(Have you ever had the scones at tea at the Floridian? or had the Banana Bread at the Ohanas? I have the recipes for both)

Could we get that Banana Bread recipe??

Also, any luck with the Sticky Mickey recipe??

Thanks again!

 

[MouseMadness]

And the tiramisu at Mama Melrose's!! :slurp: I know that tiramisu isn't the most difficult recipe, but what is difficult is finding one I like that is sweet enough and not too spiked with liquor, I HATE that! Italy's is really good too. Either one would make me happy. :lol:

 

[tigsmom]

Banana Bread
'Ohana

Yield: Two 8oz loaves

1 ripe banana (crushed)

3 Tbsp. sugar

1 cup high gluten flour (self-rising bread flour)

4 tsp. shortening

1 egg yolk

3 Tbsp. powdered milk

1/4 tsp. salt

2 Tbsp. yeast

4 Tbsp. water

1/2 cup buttermilk


Place banana, egg yolk, water, shortening, salt, sugar, flour, powdered milk, and yeast in a mixing bowl; mix on 1st speed for two minutes and then on 2nd speed until dough pulls away from sides of the bowl.

Dust sides of bowl with flour so dough does not stick. Let rise to top of bowl.

Cut dough into two pieces and roll tightly into loaf shape.

Place three horizontal cuts on top of loaf and let rise until doubled in size.

Bake at 325 until golden brown. Remove and brush with melted butter.

Serve warm.

 

[MouseMadness]

Interesting recipe! Only one banana, and made with yeast. Any banana bread I've ever made was a quick bread, I think they're called.

Thanks, Mad! :wave:

 

[tigsmom]

Originally posted by MouseMadness
Interesting recipe! Only one banana, and made with yeast. Any banana bread I've ever made was a quick bread, I think they're called.

Thanks, Mad! :wave:

Thats the way I've always made them, too. I have some very ripe bananas so I'm going to give it a try. Time to get out the bread machine.

 

[tigsmom]

Originally posted by MouseMadness
And the tiramisu at Mama Melrose's!! :slurp: I know that tiramisu isn't the most difficult recipe, but what is difficult is finding one I like that is sweet enough and not too spiked with liquor, I HATE that! Italy's is really good too. Either one would make me happy. :lol:

I know I saw a recipe for tiramisu (one of my favorite desserts) on a list. I just can't find it...gonna drive me crazy.

 

[tigsmom]

Originally posted by DarkImage4

Also, any luck with the Sticky Mickey recipe??

Thanks again!

Now I know I'm gonna catch heck for this, but I've never had one. No recipe found. Sorry.

 

[DarkImage4]

Originally posted by tigsmom
Now I know I'm gonna catch heck for this, but I've never had one. No recipe found. Sorry.

Tigsmom....not you sorry....

I think it was Angelique who said they were going to try to go by the Concourse Steakhouse and try to get it on their day off....

If not it's still being published on June 9 in the Orlando Sentinal...

 

[tigsmom]

Dense Chocolate Cake
Disney Institute

9 oz Unsweetened Chocolate
1/2 cup Superfine Sugar
No Flour!
1 tablespoon Cocoa
5 Beaten Eggs
1 cup Butter

Line the bottom of a 9-inch springform pan with parchment paper. Butter bottom and sides. Set the pan on a sheet of aluminum foil cut 2 inches larger than the pan, and wrap the edges of the foil up around the sides of the pan. (The pan will be sitting in water, and this will help prevent leaks.)

Melt chocolate and butter over low heat, stirring until smooth. Set aside to cool.

Blend the following into the eggs, one ingredient at a time: sugar, then cocoa, then vanilla. Slowly add the chocolate, while mixing. Pour into the springform pan.

Now create the bain-marie (waterbath). Place cakepan into a larger pan, and pour in an about an inch of very hot water around the springform pan. Bake 45 minutes in a preheated 325 degree oven, until the edges are set. (If you do the 'toothpick test', do it an inch from the edge of the cake. The center will still be moist.)

Remove the sides of the pan and allow the cake to cool on the springform base. Don't worry if the center sinks a bit - it's supposed to. When the cake has cooled completely, invert and remove the base and parchment. Dust with cocoa power and decorate with chocolate shavings, or place a dollop of whipped cream in the center and top with mint leaves.

Based on individual serving.

Calories: 318
Total Fat: 30 g
Carbohydrates: 15 g
Protein: 5 g