Recipe???

EvilQueen-T

Well-Known Member
no (except my daughter). we've always followed a no added salt diet but now we're following more of a Mediterranean diet (in a nut shell mainly omega 3 fish, shellfish, some poultry, lots of fresh veggies and fruit, and high fiber) so all the heavy creams and such are being set aside for special occasions not for when i just feel like "something different". i still love to cook so i just can't help but coming back to this thread... it's my favorite.
 

tigsmom

Well-Known Member
no (except my daughter). we've always followed a no added salt diet but now we're following more of a Mediterranean diet (in a nut shell mainly omega 3 fish, shellfish, some poultry, lots of fresh veggies and fruit, and high fiber) so all the heavy creams and such are being set aside for special occasions not for when i just feel like "something different". i still love to cook so i just can't help but coming back to this thread... it's my favorite.

I hear ya on this one! I have found that many of the recipes can be adjusted to be a bit more friendly ( like using fat free half & half in place of cream for sauces), using waaay less butter and subbing olive oil (and a lot less than called for) in many things. Have you been through the Index to find a favorite and think about adjustments? Adding veggies, cutting back on portions of meats, etc is easy.
 

EvilQueen-T

Well-Known Member
I hear ya on this one! I have found that many of the recipes can be adjusted to be a bit more friendly ( like using fat free half & half in place of cream for sauces), using waaay less butter and subbing olive oil (and a lot less than called for) in many things. Have you been through the Index to find a favorite and think about adjustments? Adding veggies, cutting back on portions of meats, etc is easy.

i've actually just started doing that... WHY i hadn't thought of it before dduuuhhhh :hammer: lol but yep that's what i'm doing now. thanks for the reminder.
 

nibblesandbits

Well-Known Member
Salmon and English Pea Risotto with Spring Ramps from the California Grill at Disney’s Contemporary Resort
Serves 4

Ramp Pesto:
1 1/4 cups extra virgin olive oil
1/4 cup roughly chopped fresh whole ramps, root ends and tough tops removed and discarded
2 tablespoons grated aged (hard) goat cheese
1 1/2 tablespoons toasted pine nuts
1 teaspoon roasted garlic puree
1 clove garlic, peeled and minced
Pinch coarse salt, coarsely ground black pepper
Roasted Black Trumpet Mushrooms:
2 tablespoons extra virgin olive oil
1 tablespoon minced shallot
1 clove garlic, minced
2 cups black trumpet mushrooms, or similar wild, meaty mushrooms
1/2 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper
Sautéed Peas and Ramps:
1 tablespoon butter
12 fresh ramps, washed well
1/2 cup fresh English peas
1/2 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper
English Pea Risotto:
2 cups fresh English peas
1/4 cup sugar
6 1/4 cups vegetable stock, divided
1/4 cup olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 1/4 cups carnaroli or Arborio rice (also called risotto rice)
1/2 cup heavy cream
1/4 cup grated manchego cheese
1 tablespoon butter
1/4 teaspoon coarsely ground black pepper
Coarse salt, to taste
Salmon 4 (6-ounce) filets skinless wild salmon
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
1 tablespoon canola oil
24 yellow pea tendrils, for garnish

For ramp pesto:
1. Place all ingredients in a food processor; pulse until mixture is well combined but still slightly chunky. Set aside.

For roasted black trumpet mushrooms:
1. Preheat oven to 400F.
2. Place oil, shallot, garlic, and mushrooms in a large bowl. Toss to coat. Sprinkle with the salt and pepper, and toss again to thoroughly combine.
3. Place mixture on an ungreased baking sheet. Roast for 15 to 17 minutes, or until the mushrooms are fragrant and slightly shriveled.
4. Place the roasted mushrooms in a medium sauté pan over high heat. Sauté for 2 to 3 minutes, tossing constantly, until mushrooms are seared and crisp around edges. Set aside and keep warm.

For sautéed peas and ramps:
1. Melt butter in a medium sauté pan over medium heat. When butter is frothy, add ramps and peas. Sauté for 2 minutes until just warm. Add salt and pepper; stir to combine. Set aside and keep warm.

For English pea risotto:
1. Bring a medium saucepan of water to a boil over high heat. Add peas and sugar to water. Cook 2 minutes, then plunge peas into an ice water bath to stop the cooking.
2. Place cooked peas and 1/4 cup of vegetable stock in food processor and puree. Once the mixture is smooth, pour through a fine-mesh sieve into a medium bowl, pressing puree through the sieve with the back of a spoon. Discard solids. Set pea puree aside.
3. Place remaining 6 cups vegetable broth in a medium saucepan over medium-high heat. Bring to a slight boil, then adjust heat to medium to keep at a simmer.
4. Heat oil in a wide-bottomed saucepan over medium heat. Add onion and garlic, and sauté for 3 to 4 minutes, or until onion is translucent. Add rice; sauté for 2 minutes, stirring constantly with a wooden spoon.
5. Slowly ladle 1/2 cup simmering broth into rice, stirring constantly until most of broth is adsorbed. Continue adding broth, 1 ladleful at a time, stirring frequently between additions and waiting until rice looks slightly dry before adding the next ladleful. When most, but not all, of the broth is absorbed, taste the risotto. When risotto is done, it should not be crunchy at all, but still slightly firm. Add remaining broth, if needed, until risotto is al dente.
6. Remove from heat, and add the pea puree, heavy cream, manchego cheese, butter, and pepper. Taste, then add salt to taste (some broths are salty, so the amount of salt you add will vary). Stir to combine.

For salmon:
1. Sprinkle the salmon filets with salt and white pepper. Heat oil in a large sauté pan over medium-high heat. When oil shimmers, carefully add salmon filets to the pan. Cook for 4 minutes, then flip filets, and cook for 4 minutes more. Remove pan from heat.

To serve:
1. Divide the risotto equally among 4 wide, shallow bowls, then place about 1/4 cup mushrooms on the center of the risotto.
2. Place the salmon directly on top of the mushrooms, then place another 1/4 cup mushrooms on top of the salmon. Drizzle a bit of ramp pesto around the outside of the risotto.
3. Evenly divide sautéed peas and ramps over the top of the fish. Garnish with 6 pea shoots on each portion. Serve immediately.
 

nibblesandbits

Well-Known Member
PITA VEGETABLE MIX (LUNCHING PAD) (1985)

1/2 cup diced tomato
1/2 cup diced cucumber
1/4 cup diced zucchini
2 tbsps finely minced onion
1 medium green pepper, seeded and diced
1 small carrot, shredded
1/4 cup black olive wedges
1/4 cup shredded Swiss cheese
1/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1 tbsp minced fresh garlic
1/2 cup mayonnaise
4 pita pockets for stuffing

1. Blend vegetables and cheeses into mayonnaise. If not used immediately to stuff pita bread pockets, refrigerate mixture.
2. Stuff pitas with mixture and serve.
 

Vernonpush

Well-Known Member
From Swan / Dolphin:

Butter Beer Pudding

INGREDIENTS

1 Tsp. Gelatin Powder
3/4 Cup Milk
1 1/2 Cup Cream
3 Tbsp. Sugar
3 Tbsp. Molasses
3 Tbsp. Malted Milk Powder
1 Ea. Cinamon Stick
1 Tsp. Vanilla Extract
1 Grated Orange Peel

METHOD

Mix the gelatin powder with 5 tsp. of water and put aside. Mix the milk, cream, sugar, molasses, and the malted milk powder. Bring this to a boil. Add the cinnamon stick, grated orange peel, and the vanilla. Let this sit for ten minutes. Strain the mixture then add the gelatin while it is still hot in order to melt the gelatin, mix well. Pour the mixture into a mug and chill over night.

Garnish with soft whipped cream.

This recipe will yield one large mug.
 

nibblesandbits

Well-Known Member
From Swan / Dolphin:

Butter Beer Pudding

INGREDIENTS

1 Tsp. Gelatin Powder
3/4 Cup Milk
1 1/2 Cup Cream
3 Tbsp. Sugar
3 Tbsp. Molasses
3 Tbsp. Malted Milk Powder
1 Ea. Cinamon Stick
1 Tsp. Vanilla Extract
1 Grated Orange Peel

METHOD

Mix the gelatin powder with 5 tsp. of water and put aside. Mix the milk, cream, sugar, molasses, and the malted milk powder. Bring this to a boil. Add the cinnamon stick, grated orange peel, and the vanilla. Let this sit for ten minutes. Strain the mixture then add the gelatin while it is still hot in order to melt the gelatin, mix well. Pour the mixture into a mug and chill over night.

Garnish with soft whipped cream.

This recipe will yield one large mug.
You beat me to it! :) :lol:
 

nibblesandbits

Well-Known Member
Golden Gate Cocktail
California Grill
in honor of the restaurant's 15th anniversary

1 1/4 ounces Remy Martin VSOP Cognac
3/4 ounce Amaretto Disaronno
1/2 ounce cranberry juice
Orange slice, for garnish
Shake ingredients with ice and strain into a martini glass. Squeeze the slice of orange into the drink.
 

nibblesandbits

Well-Known Member
Lau Lau Clams were once served at the Papeete Bay Verandah’s dinner buffet.

LAU LAU CLAMS (POLYNESIAN VILLAGE HOTEL)
Makes 20 servings.

10 fresh clams
1 1/2 lbs frozen chopped spinach
1/2 cup chopped bacon
1 cup chopped cabbage
1 tbsp ground fresh ginger
1/8 cup oyster sauce
1 tbsp fish base
1/8 cup sesame seed oil
4 drops Tabasco sauce
Bechamel, mornay sauces (see notes)
Grated Parmesan cheese

1. Wash clams under cold water until no more sand is present. (Make sure that clams stay firmly closed; this indicates clams are fresh and alive. Discard any that don’t close firmly.)
2. Put about 1/2 quart of water in a large pot. Bring to a boil and add clams. When clams open to about 1/2 inch remove them from the water. (Save stock for future soups and sauces.)
3. Cool clams and then pull apart. Take meat out, chop and reserve for spinach mixture. Reserve clam shells.
4. To make spinach mixture, saute chopped bacon until browned. Remove bacon, then saute cabbage in the bacon drippings. When cabbage is half cooked, add drained spinach, folding it into the cabbage. Add chopped clams, drained bacon, ginger, oyster sauce, fish base, sesame seed oil and Tabasco sauce. Finish cooking until cabbage is transparent. Drain any excessive moisture. Fold bechamel sauce into mixture. Let cool.
5. Stuff reserved shells about three-quarters full. Ladle mornay sauce over stuffing. Top with Parmesan cheese.
6. Broil until sauce turns a light brown. Serve at once.
Recipe note: The clam shells can be stuffed ahead of time with the spinach mixture and refrigerated or frozen.
BECHAMEL SAUCE: Melt 1/8 cup plus 1 tablespoon butter or margarine. Add 1/8 cup minced onions and saute about 3 minutes. Add 1/4 cup flour and cook for about 1 more minute. Remove from heat. Heat 1 cup milk to a slight simmer. Add 1/2 teaspoon salt, pinch white pepper, pinch nutmeg and 1 bay leaf. Let simmer for about 2 minutes, then add flour mixture and cook for about 5 minutes until thick.
MORNAY SAUCE: Make up bechamel sauce (or double bechamel recipe when first making it and reserve half for mornay sauce). Add an additional 1/2 cup milk. When sauce thickens, add 2 egg yolks and 1/2 cup grated Parmesan cheese.
 

tigsmom

Well-Known Member
Lau Lau Clams were once served at the Papeete Bay Verandah’s dinner buffet.

LAU LAU CLAMS (POLYNESIAN VILLAGE HOTEL)
Makes 20 servings.

10 fresh clams
1 1/2 lbs frozen chopped spinach
1/2 cup chopped bacon
1 cup chopped cabbage
1 tbsp ground fresh ginger
1/8 cup oyster sauce
1 tbsp fish base
1/8 cup sesame seed oil
4 drops Tabasco sauce
Bechamel, mornay sauces (see notes)
Grated Parmesan cheese

1. Wash clams under cold water until no more sand is present. (Make sure that clams stay firmly closed; this indicates clams are fresh and alive. Discard any that don’t close firmly.)
2. Put about 1/2 quart of water in a large pot. Bring to a boil and add clams. When clams open to about 1/2 inch remove them from the water. (Save stock for future soups and sauces.)
3. Cool clams and then pull apart. Take meat out, chop and reserve for spinach mixture. Reserve clam shells.
4. To make spinach mixture, saute chopped bacon until browned. Remove bacon, then saute cabbage in the bacon drippings. When cabbage is half cooked, add drained spinach, folding it into the cabbage. Add chopped clams, drained bacon, ginger, oyster sauce, fish base, sesame seed oil and Tabasco sauce. Finish cooking until cabbage is transparent. Drain any excessive moisture. Fold bechamel sauce into mixture. Let cool.
5. Stuff reserved shells about three-quarters full. Ladle mornay sauce over stuffing. Top with Parmesan cheese.
6. Broil until sauce turns a light brown. Serve at once.
Recipe note: The clam shells can be stuffed ahead of time with the spinach mixture and refrigerated or frozen.
BECHAMEL SAUCE: Melt 1/8 cup plus 1 tablespoon butter or margarine. Add 1/8 cup minced onions and saute about 3 minutes. Add 1/4 cup flour and cook for about 1 more minute. Remove from heat. Heat 1 cup milk to a slight simmer. Add 1/2 teaspoon salt, pinch white pepper, pinch nutmeg and 1 bay leaf. Let simmer for about 2 minutes, then add flour mixture and cook for about 5 minutes until thick.
MORNAY SAUCE: Make up bechamel sauce (or double bechamel recipe when first making it and reserve half for mornay sauce). Add an additional 1/2 cup milk. When sauce thickens, add 2 egg yolks and 1/2 cup grated Parmesan cheese.


Mmmmmm...these sound yummy! :slurp:

Thanks for all of the wonderful recipes you have been sharing :king:
 

nibblesandbits

Well-Known Member
Wild Mushroom Tart
DCL - Triton's & Lumiere's
Serves 8


Ingredients:

Bacon and Mushroom Filling

1 ounce package dried porcini mushrooms

2 slices bacon, diced

1 shallot, minced

4 portobello mushrooms, diced

2 button mushrooms, diced

1/4 teaspoon minced fresh thyme

Coarse salt, freshly ground black pepper


Tarts

Ready-made rolled pie crust (2 crusts for 9-inch pie)

3 eggs

1/3 cup plus 1 tablespoon heavy cream

1/3 cup plus 1 tablespoon milk

1/4 teaspoon nutmeg

Bacon and mushroom filling, divided

8 teaspoons shredded mozzarella

2 teaspoons grated Parmesan



Preparation:


For bacon and mushroom filling:


1. Soak porcini mushrooms in warm water in small bowl for 30 minutes. Squeeze water from mushrooms and dice.

2. Sauté bacon in large skillet over medium heat until crispy. Add shallots and sauté 1 to 2 minutes or until tender. Add mushrooms and sauté until mushrooms are tender. Add thyme and season to taste. Set aside.

For tarts:

1. Preheat oven to 400°F. Spray an 8-cup muffin pan with cooking spray.

2. Unroll pie crusts on a lightly floured surface. Cut 8 4-inch circles and mold into muffin tins.

3. Whisk eggs, cream, milk, and nutmeg in medium mixing bowl with pour spout.

4. Spoon 1 tablespoon mushroom filling into each crust, then top each with 1 teaspoon of mozzarella. Slowly pour egg mixture over mushrooms, filling each mold. Sprinkle 1/4 teaspoon Parmesan over each tart.

5. Bake for 15-20 minutes or until golden brown.

6. Cool for 5 minutes and remove from pan. Top with remaining mushrooms. Keep warm until ready to serve.

Cook’s note: Another option is puff pastry for the dough. Follow the same instructions, but pre-bake the puff pastry in the muffin pan 7 minutes; gently push dough against the sides of each muffin mold and spoon in mushrooms.






Seared Sea Bass with Red Onion Marmalade
Lumiere’s and Triton’s - Disney Cruise Line

Serves 4 to 6



Ingredients:

Red Onion Marmalade

3 teaspoons olive oil

1 medium red onion, thinly sliced

1 teaspoon balsamic vinegar

1 cup red wine

1 tablespoon brown sugar

1 tablespoon grenadine

Sea Bass

4 to 6 (5-ounce) sea bass fillets

Coarse salt, freshly ground black pepper

Juice of 1 lemon

5 teaspoons olive oil


Preparation:



For red onion marmalade:

1. Heat olive oil in medium skillet over medium heat. Add onions and sauté until tender and translucent, stirring occasionally, about 15 minutes.

2. Add vinegar, red wine, and brown sugar. Cook, uncovered, until mixture is thick, stirring frequently, about 20 minutes. Stir in the grenadine

3. Cool completely. Cover and refrigerate.



For sea bass:

1. Pat sea bass fillets dry. Season with salt, pepper, and lemon juice.

2. Heat olive oil in heavy skillet over medium-high heat. Reduce heat to medium and sauté fillets 3 to 5 minutes, or until golden; turn fish over and sauté about 3 to 5 minutes more, or until just cooked through.

3. Serve topped with red onion marmalade.
 

Tatania

Member
Hi,

Does anyone have the recipe for the Green Coriander Chutney they serve with the breads at Sanaa? We were there last Sept and our whole party LOVED it. I asked for the recipe and they took my email address but they never emailed me. :confused: Any one else have it?
Kevin and Mona


GREEN CORIANDER CHUTNEY
Sanaa, AKL

2 cups cilantro, thoroughly washed and dried, large stems removed
½ cup mint leaves, thoroughly washed and dried
1/4 of one small jalapeno pepper, seeds and stem removed
2 teaspoons minced ginger, peeled
2 tablespoons, finely chopped yellow onion
Juice from one or two lemons, depending on the size (To taste)
1 teaspoon Granulated Sugar
2 teaspoon Kosher Salt
Water as needed

Combine Cilantro, Mint, Jalapeno, Ginger, Onion, Lemon Juice, Sugar and
Salt in a food processor.
On high speed quickly process into a paste.
Remove the paste from the food processor and add water drop by drop to
obtain a thick "pesto"-like consistency.

Cooks' note: Wash fresh herbs by submerging and agitating in ice water
to allow the dirt to be removed while refreshing the leaves, dry
thoroughly between sheets of paper towels before using.
 

ScorpionX

Well-Known Member
This thread could be way cool and helpful.

My wife is a fantastic cook and we love making recipes from the WDW restaraunts.

Does anyone have a recipe for Major Domo's Favorite Pie. We have some cookbooks from WDW and this one is not in either.
Will gladly trade recipes....

Help....
I just Googled that. I found the recipe:

Major Domo's Favorite Pie
from Cinderella's Royal Table, Magic Kingdom

Servings: 4

4 each Puff pastry shells, baked
1/2 batch Cabernet Sauce (below)
1/2 batch Red skinned mashed potatoes
1 1/2 pounds cooked shaved beef (we use prime rib, below)
1/2 batch Aioli (below)
1 1/2 pints Sauteed vegetables (we use red pepper, spinach, mushrooms and yellow squash)

Re-heat the shaved beef in the cabernet sauce.
Hollow out the middle of the puff pastry shells.
Fill shells with red skinned mashed, top with hot shaved beef.
Spoon the mixed vegetables on top of the beef.
Using a ketchup bottle filled with aioli, squirt a zig-zag pattern of aioli over the top of your creation.
 

nibblesandbits

Well-Known Member
Storyteller Cafe Grilled Asparagus
Disney's Grand Californian

You will need:
1 Pound of fresh Asparagus (tough bottoms trimmed off)
Extra Virgin Olive Oil
Coarse Salt & Pepper

Chop off the bottoms of the stalks — up to 1/3 of the actual Asparagus. If you break them with your hand, the Asparagus will snap where it goes from tough to tender. There is no need to peel the Asparagus as I have seen some chefs do.

1. Parboil Asparagus for 1 minute, then cool in ice water.

Parboiling, like Blanching is simply cooking something “partially.” After one minute of boiling in water, place your asparagus into some ice water to stop the cooking process and retain the color and crispness of the vegetable.

2. Drain and Pat Dry. Brush with Olive Oil and season with Salt and Pepper to taste.
I put plenty of salt and pepper on my Asparagus because it will lose some in the grilling process.

3. Grill 3 to 4 minutes and then drizzle with more Olive Oil.
 

nibblesandbits

Well-Known Member
Coquina Cookies
Disney’s Caribbean Beach Resort


Ingredients

Coquina cookies were originally made at the Cinnamon Bay Bakery of the Caribbean Beach Resort in Walt Disney World. Although they contain sugar and chocolate, they’re a healthier cookie as the base is made of egg whites with no yolks, oil, butter, or flour.

Here’s what you’ll need:
3 Egg Whites
1 Teaspoon Cider Vinegar
½ Teaspoon salt
1 cup of Sugar (possibly a bit more depending upon consistency)
1 cup of Ground Almonds
1 cup of Mini Chocolate Chips


1. Preheat oven to 300 degrees.
2. In a large mixing bowl with an electric mixer, whip egg whites, vinegar, and salt until foamy.
3. Add sugar, 1 Tablespoon at a time, until stiff peaks form. (#3 on our list is written very generically. I suggest mixing at medium to high speed while adding the sugar about a tablespoon at a time. Basically, you will see marshmallow begin to form. It will get thicker and thicker as the sugar is incorporated. This could take anywhere from 2 to 8 minutes to achieve.)
4. With a spoon or spatula, fold in almonds and chips.
5. Drop cookies onto a pan or cookie sheet.

The recipe says to use an ungreased cookie sheet and I just had a feeling NOT to listen. Yeah, sometimes I am a rebel. I sprayed a pan with cooking spray but also tested what they recommended. As I surmised, the ungreased cookie sheet cookies were a disaster with the middle of the cookie stuck like crazy glue. So, yes, I was right. There, I said it! (Toot Toot) –- Hear that? That was my own horn! :)

6. Bake for 40-45 minutes or until golden brown and firm to the touch. When cool, cookies can be frosted with melted chocolate and pistachio nuts.
 

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