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Recipies
- Thread starter Kwit35
- Start date
http://forums.wdwmagic.com/showthread.php?s=&threadid=9941
That has a lot of them on there. There are also a couple of Disney cookbooks that have recipes in them.
That has a lot of them on there. There are also a couple of Disney cookbooks that have recipes in them.
You can go to www.disneyrecipes.com and find a good sampling. Some aren't true on, i.e. identical to the recipes you would get if you asked Disney for them, but they are still pretty accurate!
FanofDinsey1981
Active Member
this might take a while, but I have a BUNCH from AKL, both bomas and jikos. I got this from ne of the ladies hat worked at Bomas....
it will take a while to get em all up, and because I am watching the Illinois-Indiana game.
it will take a while to get em all up, and because I am watching the Illinois-Indiana game.
FanofDinsey1981
Active Member
AFRICAN RED BEAN STEW
Yield: 8 servings
Ingredients:
1 pound Red Kidney Beans, soak overnight
¼ quart Vegetable Stock (V-8 Juice)
1 pound Red Bell Pepper, diced
1 pound Green Bell Pepper, diced
1 pound Onion, diced
1 pound Tomato, diced
1 ½ t. Ground Cumin, toasted
1 ½ t. Curry Powder, toasted
1 ounce Crushed Red Pepper
1 pound Carrot, diced
To taste Salt and Pepper
Method:
Soak beans overnight.
Cook the beans in the vegetable stock and spices until half done.
Add the rest of the vegetables and adjust seasonings.
Continue to cook until all vegetables are done.
APPLE CHICKEN CELERY SALAD
Yield: 10 servings
Ingredients:
2 each Apples, red or green, diced
1 each Red Onion, diced
½ cup Celery, diced
1 each Red Bell Pepper, diced
2 each Pablano, roasted, diced
½ pound Cooked Chicken, diced
¾ cup Mayonnaise
¼ ounce Cinnamon
¼ ounce Nutmeg
¼ ounce Red Pepper, crushed
½ cup Roasted Peanuts
Method:
Mix all ingredients in the bowl. Let set for at least one hour.
APPLE VINAIGRETTE
Yield: 10 servings
Ingredients:
1 ¼ cups Olive Oil
½ cup Lemon Juice, fresh squeezed
1 ½ each Lemon Zest. fresh
1/3 cup Cider Vinegar
2 each Apple, puree
1 T. Dijon Mustard
To taste Kosher Salt
To taste Fresh Ground Black Pepper
Method:
Peel and shred about two apples through the mandoline and put in a stainless steel bowl with the Dijon Mustard. Whisk in the cider vinegar and the lemon juice, and slowly add in the olive oil. Stir in the fresh grated lemon zests and mix well. Adjust the seasonings with Kosher salt and fresh ground black pepper.
Yield: 8 servings
Ingredients:
1 pound Red Kidney Beans, soak overnight
¼ quart Vegetable Stock (V-8 Juice)
1 pound Red Bell Pepper, diced
1 pound Green Bell Pepper, diced
1 pound Onion, diced
1 pound Tomato, diced
1 ½ t. Ground Cumin, toasted
1 ½ t. Curry Powder, toasted
1 ounce Crushed Red Pepper
1 pound Carrot, diced
To taste Salt and Pepper
Method:
Soak beans overnight.
Cook the beans in the vegetable stock and spices until half done.
Add the rest of the vegetables and adjust seasonings.
Continue to cook until all vegetables are done.
APPLE CHICKEN CELERY SALAD
Yield: 10 servings
Ingredients:
2 each Apples, red or green, diced
1 each Red Onion, diced
½ cup Celery, diced
1 each Red Bell Pepper, diced
2 each Pablano, roasted, diced
½ pound Cooked Chicken, diced
¾ cup Mayonnaise
¼ ounce Cinnamon
¼ ounce Nutmeg
¼ ounce Red Pepper, crushed
½ cup Roasted Peanuts
Method:
Mix all ingredients in the bowl. Let set for at least one hour.
APPLE VINAIGRETTE
Yield: 10 servings
Ingredients:
1 ¼ cups Olive Oil
½ cup Lemon Juice, fresh squeezed
1 ½ each Lemon Zest. fresh
1/3 cup Cider Vinegar
2 each Apple, puree
1 T. Dijon Mustard
To taste Kosher Salt
To taste Fresh Ground Black Pepper
Method:
Peel and shred about two apples through the mandoline and put in a stainless steel bowl with the Dijon Mustard. Whisk in the cider vinegar and the lemon juice, and slowly add in the olive oil. Stir in the fresh grated lemon zests and mix well. Adjust the seasonings with Kosher salt and fresh ground black pepper.
FanofDinsey1981
Active Member
BANANA BREAD PUDDING
Yield: 2 servings
Ingredients:
1 quart Milk
19 ounces Sugar
1 quart Heavy Cream
27 ounces Fresh Eggs
1/3 ounce Cinnamon
4 ounces Butter
5 each Bananas, sliced
2 pounds Croissants, brioche, or challah, sliced
Method:
1. Cut day-old croissant, brioche, or challah into pieces. Place them in a deep dish pan.
2. Mix custard mix except for butter.
3. Soak the bread pieces with the custard.
4. Slice bananas and incorporate into the pudding.
5. Place butter chunks on top of bread pudding.
6. Bake bread pudding in a hot water bath oven at 275o for about 45 minutes to an hour until an inserted knife comes out clean.
VANILLA SAUCE
Ingredients:
24 ounces Heavy Cream
12 ounces Milk
¼ ounce Vanilla Extract
4 ½ ounces Sugar
1 ounce Cornstarch
6 each Egg Yolks
Method:
Heat up milk, vanilla, and heavy cream.
Dissolve cornstarch with egg yolks. Add sugar.
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.
AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD
Yield: 8 servings
Ingredients:
3 each Avocado, diced
3 each Papaya, diced
3 each Grapefruit, segments
3 each Mint Leaves, chiffonade
Pomegranate Syrup, drizzle
Dressing
½ cup Ginger Juice
1 each Lemon Juice and Zest
1 each Lime Juice and Zest
2 ounces Honey
Method:
In a small bowl, add all the ingredients for the dressing and blend thoroughly.
Dice the avocado, papaya, and segment the grapefruit.
Mix the fruit with the dressing gently, place in a bowl, and drizzle with pomegranate syrup.
BALSAMIC VINAIGRETTE
Yield: 8 servings
Ingredients:
½ cup Balsamic Vinegar
2 T. Lemon Juice, fresh squeezed
½ cup Olive Oil
½ cup Extra Virgin Olive Oil
1 T. Garlic, roasted, puree
½ each Red Onion, fine minced
1/8 cup Italian Parsley, chopped
To taste Kosher Salt
To taste Fresh Ground Black Pepper
Method:
Blend all the ingredients except the parsley until incorporate and smooth.
Add chopped parsley, check flavors, adjust seasoning if needed.
Yield: 2 servings
Ingredients:
1 quart Milk
19 ounces Sugar
1 quart Heavy Cream
27 ounces Fresh Eggs
1/3 ounce Cinnamon
4 ounces Butter
5 each Bananas, sliced
2 pounds Croissants, brioche, or challah, sliced
Method:
1. Cut day-old croissant, brioche, or challah into pieces. Place them in a deep dish pan.
2. Mix custard mix except for butter.
3. Soak the bread pieces with the custard.
4. Slice bananas and incorporate into the pudding.
5. Place butter chunks on top of bread pudding.
6. Bake bread pudding in a hot water bath oven at 275o for about 45 minutes to an hour until an inserted knife comes out clean.
VANILLA SAUCE
Ingredients:
24 ounces Heavy Cream
12 ounces Milk
¼ ounce Vanilla Extract
4 ½ ounces Sugar
1 ounce Cornstarch
6 each Egg Yolks
Method:
Heat up milk, vanilla, and heavy cream.
Dissolve cornstarch with egg yolks. Add sugar.
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.
AVOCADO, PAPAYA, AND GRAPEFRUIT SALAD
Yield: 8 servings
Ingredients:
3 each Avocado, diced
3 each Papaya, diced
3 each Grapefruit, segments
3 each Mint Leaves, chiffonade
Pomegranate Syrup, drizzle
Dressing
½ cup Ginger Juice
1 each Lemon Juice and Zest
1 each Lime Juice and Zest
2 ounces Honey
Method:
In a small bowl, add all the ingredients for the dressing and blend thoroughly.
Dice the avocado, papaya, and segment the grapefruit.
Mix the fruit with the dressing gently, place in a bowl, and drizzle with pomegranate syrup.
BALSAMIC VINAIGRETTE
Yield: 8 servings
Ingredients:
½ cup Balsamic Vinegar
2 T. Lemon Juice, fresh squeezed
½ cup Olive Oil
½ cup Extra Virgin Olive Oil
1 T. Garlic, roasted, puree
½ each Red Onion, fine minced
1/8 cup Italian Parsley, chopped
To taste Kosher Salt
To taste Fresh Ground Black Pepper
Method:
Blend all the ingredients except the parsley until incorporate and smooth.
Add chopped parsley, check flavors, adjust seasoning if needed.
FanofDinsey1981
Active Member
BBQ TOFU
with GINGER NOODLES
Yield: 6 servings
Ingredients:
2 each Lemongrass Sticks, cut in quarters
1 pound Tofu, cut chunky
1 pound Soba Noodles, cooked
4 ounces Ginger, chopped fine
4 ounces Garlic, chopped fine
8 ounces Tamarind BBQ Sauce
2 ounces Oil
4 ounces Crimini Mushrooms, sliced
4 ounces Shiitake Mushrooms, julienne
24 ounces Mushroom Miso Broth
6 ounces Scallions, diced
Method:
Cut tofu and lemongrass sticks. Put tofu on lemongrass skewer, three dice each. Coat tofu with oil and sprinkle with salt and pepper. Grill or sear tofu until caramelized. Glaze with tamarind BBQ sauce.
Sauté garlic, ginger, and mushrooms. Add the mushroom miso stock, heat until hot.
Heat noodles with the stock and add the tofu stick. Garnish with scallions.
BEEF or LAMB KOFTA
Yield: 3 servings/4 balls per skewer
Ingredients:
15 pounds Ground Beef or Lamb
¼ cup Ground Cumin, toasted
¼ cup Cinnamon, toasted
¼ cup Paprika
¼ cup Cayenne Pepper
5 pounds Onions, diced
3 cups Cilantro, chopped
3 cups Mint Leaves, chopped fine
2 cups Olive Oil
1 quart Whole Eggs
1 gallon Panko (Japanese breadcrumbs)
2 quarts Sweet Pickle Relish
To taste Salt and Pepper
90 each Skewers, soaked in water
Tamarind BBQ
Method:
In a small bowl, mix all the ingredients. Make small balls and put on the skewer – 2 balls per skewer. Grill or bake.
Glaze with Tamarind BBQ.
BANANA LEAF WRAPPED SEABASS
Yield: 8 servings
Ingredients:
4 pounds Seabass/Snapper Filet
1 each Banana Leaf
1 each Onion, Spanish, julienned
2 ounces Garlic, chopped
1 ounce Ginger, chopped
1 cup Tomatoes, vine ripe, chopped
2 T. Ground Cumin, toasted
2 T. Ground Coriander, toasted
½ bunch Cilantro, chopped
2 T. Ground Turmeric, toasted
1 each Red Bell Pepper, julienned
2 T. Ground Mace, toasted
1 each Jalapeno, sliced
1 each Green Bell Pepper, julienned
Method:
Lay out the banana leaves and place the filet of fish in the middle.
Toast all the dry ingredients and rub it all over the fish.
Place the rest of the ingredients on top of the fish.
Wrap tightly with banana leaves and grill. Finish in the oven until the fish is done.
with GINGER NOODLES
Yield: 6 servings
Ingredients:
2 each Lemongrass Sticks, cut in quarters
1 pound Tofu, cut chunky
1 pound Soba Noodles, cooked
4 ounces Ginger, chopped fine
4 ounces Garlic, chopped fine
8 ounces Tamarind BBQ Sauce
2 ounces Oil
4 ounces Crimini Mushrooms, sliced
4 ounces Shiitake Mushrooms, julienne
24 ounces Mushroom Miso Broth
6 ounces Scallions, diced
Method:
Cut tofu and lemongrass sticks. Put tofu on lemongrass skewer, three dice each. Coat tofu with oil and sprinkle with salt and pepper. Grill or sear tofu until caramelized. Glaze with tamarind BBQ sauce.
Sauté garlic, ginger, and mushrooms. Add the mushroom miso stock, heat until hot.
Heat noodles with the stock and add the tofu stick. Garnish with scallions.
BEEF or LAMB KOFTA
Yield: 3 servings/4 balls per skewer
Ingredients:
15 pounds Ground Beef or Lamb
¼ cup Ground Cumin, toasted
¼ cup Cinnamon, toasted
¼ cup Paprika
¼ cup Cayenne Pepper
5 pounds Onions, diced
3 cups Cilantro, chopped
3 cups Mint Leaves, chopped fine
2 cups Olive Oil
1 quart Whole Eggs
1 gallon Panko (Japanese breadcrumbs)
2 quarts Sweet Pickle Relish
To taste Salt and Pepper
90 each Skewers, soaked in water
Tamarind BBQ
Method:
In a small bowl, mix all the ingredients. Make small balls and put on the skewer – 2 balls per skewer. Grill or bake.
Glaze with Tamarind BBQ.
BANANA LEAF WRAPPED SEABASS
Yield: 8 servings
Ingredients:
4 pounds Seabass/Snapper Filet
1 each Banana Leaf
1 each Onion, Spanish, julienned
2 ounces Garlic, chopped
1 ounce Ginger, chopped
1 cup Tomatoes, vine ripe, chopped
2 T. Ground Cumin, toasted
2 T. Ground Coriander, toasted
½ bunch Cilantro, chopped
2 T. Ground Turmeric, toasted
1 each Red Bell Pepper, julienned
2 T. Ground Mace, toasted
1 each Jalapeno, sliced
1 each Green Bell Pepper, julienned
Method:
Lay out the banana leaves and place the filet of fish in the middle.
Toast all the dry ingredients and rub it all over the fish.
Place the rest of the ingredients on top of the fish.
Wrap tightly with banana leaves and grill. Finish in the oven until the fish is done.
FanofDinsey1981
Active Member
BLACK EYE PEA SALAD
Yield: 8 servings
Ingredients:
1 pound Black Eye Peas, soaked overnight and cook
1 pound Corn Kernels, roasted
2 each Tomatoes, sliced
1 large Onion, diced
1 cup Scallions, diced
1 cup Spinach
1 T. Basil, rough chop
Dressing
½ cup Lime Juice (add water if concentrate)
¼ cup Sugar
¼ cup Rice Vinegar
¼ cup Safflower Oil
1 t. Red Crushed Pepper
1 t. Ground Cardamom, toasted
1 t. Granulated Sugar
½ each Lime, zest
Method:
Make the dressing and set aside.
Cook black eye peas. Let cool. Mix all the ingredients together and let marinate for at least 15 minutes.
BEET SALAD
Yield: 8 servings
Ingredients:
2 pounds Beets, roasted and peeled
1 each Red Onion, julienned
1 pound Spinach, fresh
Coconut Dressing
½ cup Coconut Milk
1 T. Cilantro, chopped fine
1 t. Vegetable Oil
2 T. Rice Vinegar
½ cup Sugar
½ t. Cumin, toasted
½ t. Ground Coriander, toasted
½ t. Ground Cloves, toasted
Method:
Cut roasted, peeled beets in wedges.
Make a coconut dressing using the coconut milk, spices, vinegar, sugar, and oil.
Mix beets and the rest of the vegetables except the spinach with coconut dressing.
Adjust seasoning. Add the spinach just prior to serving.
BERTINA’S PASTA SALAD
Yield: 10 servings
Ingredients:
1 pound Tri-Color Pasta
¼ pound Red Onion, diced fine
¼ pound Red Bell Pepper, diced fine
¼ pound Green Bell Pepper, diced fine
¼ pound Celery, diced
¼ pound Mayonnaise
1 T. Granulated Garlic
1 ounce Sugar
1 T. Ground Turmeric, toasted
1/16 cup Curry Powder, toasted
To taste Salt and Pepper
Method:
Cook tri-color pasta and allow to cool. In a large mixing bowl, mix the cooled pasta and all the other ingredients. Check the seasoning and adjust if needed.
Yield: 8 servings
Ingredients:
1 pound Black Eye Peas, soaked overnight and cook
1 pound Corn Kernels, roasted
2 each Tomatoes, sliced
1 large Onion, diced
1 cup Scallions, diced
1 cup Spinach
1 T. Basil, rough chop
Dressing
½ cup Lime Juice (add water if concentrate)
¼ cup Sugar
¼ cup Rice Vinegar
¼ cup Safflower Oil
1 t. Red Crushed Pepper
1 t. Ground Cardamom, toasted
1 t. Granulated Sugar
½ each Lime, zest
Method:
Make the dressing and set aside.
Cook black eye peas. Let cool. Mix all the ingredients together and let marinate for at least 15 minutes.
BEET SALAD
Yield: 8 servings
Ingredients:
2 pounds Beets, roasted and peeled
1 each Red Onion, julienned
1 pound Spinach, fresh
Coconut Dressing
½ cup Coconut Milk
1 T. Cilantro, chopped fine
1 t. Vegetable Oil
2 T. Rice Vinegar
½ cup Sugar
½ t. Cumin, toasted
½ t. Ground Coriander, toasted
½ t. Ground Cloves, toasted
Method:
Cut roasted, peeled beets in wedges.
Make a coconut dressing using the coconut milk, spices, vinegar, sugar, and oil.
Mix beets and the rest of the vegetables except the spinach with coconut dressing.
Adjust seasoning. Add the spinach just prior to serving.
BERTINA’S PASTA SALAD
Yield: 10 servings
Ingredients:
1 pound Tri-Color Pasta
¼ pound Red Onion, diced fine
¼ pound Red Bell Pepper, diced fine
¼ pound Green Bell Pepper, diced fine
¼ pound Celery, diced
¼ pound Mayonnaise
1 T. Granulated Garlic
1 ounce Sugar
1 T. Ground Turmeric, toasted
1/16 cup Curry Powder, toasted
To taste Salt and Pepper
Method:
Cook tri-color pasta and allow to cool. In a large mixing bowl, mix the cooled pasta and all the other ingredients. Check the seasoning and adjust if needed.
FanofDinsey1981
Active Member
CASSAVA CAKE
Yield: 12 servings
Ingredients:
1 pound Cassava, grated
6 ounces Sweetened, Shredded Coconut
14 ounces Sweetened Condensed Milk
2 ounces Butter
13 ½ ounces Coconut Milk
Method:
Combine all the ingredients in a bowl and mix by hand.
Pour into a cake pan, sprayed and lined with paper.
Bake in a 350o oven for about 30 minutes or until golden brown.
Once cooled and set, cut into squares.
BRAISED GREENS
Yield: 4 servings
Ingredients:
½ t. Garlic, crushed
½ t. Ginger, crushed
To taste Salt and Pepper
2 T. Soy Sauce
1 each Red or Green Peppers, julienned
3 strips Cooked Bacon, broken up
1 pound Greens (Spinach, Swiss, Chard, etc.)
1 T. Oil
Method:
Heat pan and add oil. Wait till pan is hot, then add garlic, ginger, and bacon. Stir that all up and add the peppers. Cook ingredients until ¾ done, then add greens on top. Pour on soy sauce and salt and pepper to taste. Cook until greens are soft.
BROWNIES
Yield: 48 servings
Ingredients:
1 pound 1 ounce Bitter Chocolate
12 each Whole Eggs
6 ounces Vanilla Essence
1 7/8 pounds Butter
3 ½ pounds Sugar
1 1/16 pounds Cake Flour
Chocolate Paw Prints
Method:
Melt chocolate. Cream butter, sugar, and vanilla essence together. Add eggs. Mix well. Add melted chocolate. Mix well. Lastly add cake flour and mix well. Pour into greased sheet pan. Bake at 350o for 40 minutes. Decorate top with chocolate paw print.
Yield: 12 servings
Ingredients:
1 pound Cassava, grated
6 ounces Sweetened, Shredded Coconut
14 ounces Sweetened Condensed Milk
2 ounces Butter
13 ½ ounces Coconut Milk
Method:
Combine all the ingredients in a bowl and mix by hand.
Pour into a cake pan, sprayed and lined with paper.
Bake in a 350o oven for about 30 minutes or until golden brown.
Once cooled and set, cut into squares.
BRAISED GREENS
Yield: 4 servings
Ingredients:
½ t. Garlic, crushed
½ t. Ginger, crushed
To taste Salt and Pepper
2 T. Soy Sauce
1 each Red or Green Peppers, julienned
3 strips Cooked Bacon, broken up
1 pound Greens (Spinach, Swiss, Chard, etc.)
1 T. Oil
Method:
Heat pan and add oil. Wait till pan is hot, then add garlic, ginger, and bacon. Stir that all up and add the peppers. Cook ingredients until ¾ done, then add greens on top. Pour on soy sauce and salt and pepper to taste. Cook until greens are soft.
BROWNIES
Yield: 48 servings
Ingredients:
1 pound 1 ounce Bitter Chocolate
12 each Whole Eggs
6 ounces Vanilla Essence
1 7/8 pounds Butter
3 ½ pounds Sugar
1 1/16 pounds Cake Flour
Chocolate Paw Prints
Method:
Melt chocolate. Cream butter, sugar, and vanilla essence together. Add eggs. Mix well. Add melted chocolate. Mix well. Lastly add cake flour and mix well. Pour into greased sheet pan. Bake at 350o for 40 minutes. Decorate top with chocolate paw print.
FanofDinsey1981
Active Member
CHICKEN PEPPER POT SOUP
Yield: 8 servings
Ingredients:
1 gallon Chicken Stock or Chicken Broth
2 cups Soy Sauce
2 T. Garlic, chopped
2 T. Sugar
2 t. Hot Sauce
2 t. Sesame Oil
1 each Red Bell Pepper, diced
1 each Green Bell Pepper, diced
½ each Pablano Pepper, diced
1 each Onion, diced
1 cup Spinach or Collard Green, rough chopped
4 each Chicken , diced
1 cup Mushrooms, diced
¼ cup Lemon Juice
Method:
Cook diced chicken until half done. Set aside.
Heat chicken stock, soy sauce, garlic, sugar, and hot sauce.
Add all of the vegetables and the chicken. Cook until the vegetables are done.
Add spinach when ready to serve. Drizzle with the sesame oil when serving.
CHILI CILANTRO VINAIGRETTE
Yield: 8 servings
Ingredients:
1 ½ each Jalapeno
½ cup Honey
½ cup Rice Vinegar
½ cup Safflower Oil/Vegetable Oil
¼ cup Lime Juice, fresh squeezed
1 cup Cilantro, chopped
Dash Pepper
Method:
Blend all the ingredients until smooth except the cilantro. Make sure there are no large pieces of jalapeno. Add the chopped cilantro, check the flavors, and adjust seasonings if needed.
CHICKEN CORN CHOWDER
Yield: 8 servings
Ingredients:
2 each Chicken Breast, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
½ cup Chicken Stock
½ cup Heavy Cream
½ cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 each Chicken Bouillon Cube
Preparation Time: 2 hours
Method:
1. Bring chicken stock to a boil.
2. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes.
3. Add parsley and hot sauce, simmer until done.
4. Serve hot.
Yield: 8 servings
Ingredients:
1 gallon Chicken Stock or Chicken Broth
2 cups Soy Sauce
2 T. Garlic, chopped
2 T. Sugar
2 t. Hot Sauce
2 t. Sesame Oil
1 each Red Bell Pepper, diced
1 each Green Bell Pepper, diced
½ each Pablano Pepper, diced
1 each Onion, diced
1 cup Spinach or Collard Green, rough chopped
4 each Chicken , diced
1 cup Mushrooms, diced
¼ cup Lemon Juice
Method:
Cook diced chicken until half done. Set aside.
Heat chicken stock, soy sauce, garlic, sugar, and hot sauce.
Add all of the vegetables and the chicken. Cook until the vegetables are done.
Add spinach when ready to serve. Drizzle with the sesame oil when serving.
CHILI CILANTRO VINAIGRETTE
Yield: 8 servings
Ingredients:
1 ½ each Jalapeno
½ cup Honey
½ cup Rice Vinegar
½ cup Safflower Oil/Vegetable Oil
¼ cup Lime Juice, fresh squeezed
1 cup Cilantro, chopped
Dash Pepper
Method:
Blend all the ingredients until smooth except the cilantro. Make sure there are no large pieces of jalapeno. Add the chopped cilantro, check the flavors, and adjust seasonings if needed.
CHICKEN CORN CHOWDER
Yield: 8 servings
Ingredients:
2 each Chicken Breast, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
½ cup Chicken Stock
½ cup Heavy Cream
½ cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 each Chicken Bouillon Cube
Preparation Time: 2 hours
Method:
1. Bring chicken stock to a boil.
2. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes.
3. Add parsley and hot sauce, simmer until done.
4. Serve hot.
FanofDinsey1981
Active Member
CITRUS GINGER VINAIGRETTE
Yield: 3 quarts
Ingredients:
½ cup Lemon or Line Juice, fresh squeezed
4 cups Orange Juice
4 cups Safflower Oil
2 T. Ginger, minced fine
2 each Lemon Zest, minced fine
2 each Lime Peel, minced fine
1 each Orange Zest, minced fine
1 cup Rice Vinegar
To taste Kosher Salt
To taste Fresh Ground Black Pepper
Method:
In a mixing bowl, combine the juices, zests, ginger, and rice wine vinegar. While whisking by hand, slowly add the safflower oil until the mix emulsifies slightly. Adjust the seasoning.
CHOCOLATE MOUSSE CRUNCH
Yield: 15 servings
Ingredients:
1 pound Semi-sweet Chocolate
5 each Yolks
2 ½ ounces Sugar
6 sheets Gelatin
4 ounces Frangelico
1 quart Heavy Cream
2 ½ ounces Feuilletine
3 ½ ounces Semi-sweet Chocolate for crunch
2 ½ ounces Praline Paste
8 ounces Semi-sweet Chocolate for spraying
8 ounces Canola Oil
4 ounces Ganache (2 ounces semi-sweet chocolate and 2 ounces heavy cream
4 ounces Semi-sweet Chocolate for garnish
Method:
1. Prepare flexi pan mold, muffin shape.
2. Melt semi-sweet chocolate for mousse.
3. Whip heavy cream to soft peaks.
4. Mix yolks with sugar.
5. Soften gelatin in cold water, throw out excess. Mix with frangelico in a bowl and set on hot water bath to dissolve gelatin.
6. Fold 1/3 of cream into melted chocolate. Add yolks, then gelatin mixture, and then the rest of the cream.
7. Pour into the mold, leaving ¼ inch space on the top.
8. Place in freezer to set.
9. Melt chocolate for crunchy, the add the feuilletine, and then the praline paste.
10. Once the mousses have hardened, spread the crunch mix over each mousse without unmolding them. Put back in the freezer to set.
11. Once they have set, unmold the mousses and set them on sheet pans.
12. Melt the chocolate for spraying and mix with canola oil. Fill the spraying bottle.
13. Spray the mousses while frozen to create a rough velvety texture.
14. Pipe a dollop of ganache on each.
15. Put chocolate sticks on top to garnish.
CITRUS COUS COUS SALAD
Yield: 4 servings
Ingredients:
2 cups Cous Cous, toasted
1 cup Lemon Juice
1 cup Lime Juice
1 small Onion, diced and sautéed
2 T. Sundried Tomatoes, diced
1 each Lemon, zest
1 each Orange, zest
1 T. Parsley, chopped
1 fluid ounce Olive Oil
To taste Salt and Pepper
Method:
Heat lemon and lime juices. Add cous cous and set aside until cous cous blooming. Mix the rest of the ingredients in the bowl. Let set for at least 15 minutes.
Yield: 3 quarts
Ingredients:
½ cup Lemon or Line Juice, fresh squeezed
4 cups Orange Juice
4 cups Safflower Oil
2 T. Ginger, minced fine
2 each Lemon Zest, minced fine
2 each Lime Peel, minced fine
1 each Orange Zest, minced fine
1 cup Rice Vinegar
To taste Kosher Salt
To taste Fresh Ground Black Pepper
Method:
In a mixing bowl, combine the juices, zests, ginger, and rice wine vinegar. While whisking by hand, slowly add the safflower oil until the mix emulsifies slightly. Adjust the seasoning.
CHOCOLATE MOUSSE CRUNCH
Yield: 15 servings
Ingredients:
1 pound Semi-sweet Chocolate
5 each Yolks
2 ½ ounces Sugar
6 sheets Gelatin
4 ounces Frangelico
1 quart Heavy Cream
2 ½ ounces Feuilletine
3 ½ ounces Semi-sweet Chocolate for crunch
2 ½ ounces Praline Paste
8 ounces Semi-sweet Chocolate for spraying
8 ounces Canola Oil
4 ounces Ganache (2 ounces semi-sweet chocolate and 2 ounces heavy cream
4 ounces Semi-sweet Chocolate for garnish
Method:
1. Prepare flexi pan mold, muffin shape.
2. Melt semi-sweet chocolate for mousse.
3. Whip heavy cream to soft peaks.
4. Mix yolks with sugar.
5. Soften gelatin in cold water, throw out excess. Mix with frangelico in a bowl and set on hot water bath to dissolve gelatin.
6. Fold 1/3 of cream into melted chocolate. Add yolks, then gelatin mixture, and then the rest of the cream.
7. Pour into the mold, leaving ¼ inch space on the top.
8. Place in freezer to set.
9. Melt chocolate for crunchy, the add the feuilletine, and then the praline paste.
10. Once the mousses have hardened, spread the crunch mix over each mousse without unmolding them. Put back in the freezer to set.
11. Once they have set, unmold the mousses and set them on sheet pans.
12. Melt the chocolate for spraying and mix with canola oil. Fill the spraying bottle.
13. Spray the mousses while frozen to create a rough velvety texture.
14. Pipe a dollop of ganache on each.
15. Put chocolate sticks on top to garnish.
CITRUS COUS COUS SALAD
Yield: 4 servings
Ingredients:
2 cups Cous Cous, toasted
1 cup Lemon Juice
1 cup Lime Juice
1 small Onion, diced and sautéed
2 T. Sundried Tomatoes, diced
1 each Lemon, zest
1 each Orange, zest
1 T. Parsley, chopped
1 fluid ounce Olive Oil
To taste Salt and Pepper
Method:
Heat lemon and lime juices. Add cous cous and set aside until cous cous blooming. Mix the rest of the ingredients in the bowl. Let set for at least 15 minutes.
FanofDinsey1981
Active Member
COCOMISU
(COCONUT TIRAMISU)
Yield: 15 servings
Ingredients:
Syrup
8 ounces Sugar
16 ounces Water
10 ounces Coconut Puree
8 ounces Kahlua Liquor
30 pieces Ladyfingers
3 pounds Mascarpone Cheese
1 pound Powder Sugar
8 each Egg Yolks
7 sheets Gelatin
10 ounces Coconut Puree
½ can Coco Lopez
1 quart Heavy Cream
1 cup Toasted Coconut
Method:
1. Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua.
2. Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.
3. Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.
4. In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick.
5. Temper some of this mixture in the gelatin and put it back with the rest of the filling.
6. Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.
7. Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling.
8. Place another layer of ladyfingers, then ladle another layer of filling.
9. Smooth the top with a spatula, and then sprinkle the top with toasted coconut.
(COCONUT TIRAMISU)
Yield: 15 servings
Ingredients:
Syrup
8 ounces Sugar
16 ounces Water
10 ounces Coconut Puree
8 ounces Kahlua Liquor
30 pieces Ladyfingers
3 pounds Mascarpone Cheese
1 pound Powder Sugar
8 each Egg Yolks
7 sheets Gelatin
10 ounces Coconut Puree
½ can Coco Lopez
1 quart Heavy Cream
1 cup Toasted Coconut
Method:
1. Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua.
2. Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.
3. Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.
4. In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick.
5. Temper some of this mixture in the gelatin and put it back with the rest of the filling.
6. Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.
7. Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling.
8. Place another layer of ladyfingers, then ladle another layer of filling.
9. Smooth the top with a spatula, and then sprinkle the top with toasted coconut.
FanofDinsey1981
Active Member
COCA-COLA BBQ SAUCE
Yield: 10 servings (1 quart)
Ingredients:
1 each Spanish Onion, diced fine
1 ounce Garlic, minced fine
2 each Jalapeno Chile Peppers, minced fine and seeded
4 ounces Brown Sugar, packed
2 each Coca-Cola, 12 ounce cans
2 ounces White Vinegar
4 cups Ketchup
1 ounce Olive Oil
Method:
In a heavy-bottom saucepot over medium high heat, add the olive oil and onions and cook for three minutes until onions are brown. Add the garlic, jalapeno peppers, brown sugar, and cook for one minute. Deglaze with the Coca-Cola and cook until a syrup consistency. Add the ketchup and white vinegar. Lower the heat and simmer for twenty minutes.
This BBQ sauce should have a sweet and spicy flavor. It goes well with pork, beef, and chicken.
Yield: 10 servings (1 quart)
Ingredients:
1 each Spanish Onion, diced fine
1 ounce Garlic, minced fine
2 each Jalapeno Chile Peppers, minced fine and seeded
4 ounces Brown Sugar, packed
2 each Coca-Cola, 12 ounce cans
2 ounces White Vinegar
4 cups Ketchup
1 ounce Olive Oil
Method:
In a heavy-bottom saucepot over medium high heat, add the olive oil and onions and cook for three minutes until onions are brown. Add the garlic, jalapeno peppers, brown sugar, and cook for one minute. Deglaze with the Coca-Cola and cook until a syrup consistency. Add the ketchup and white vinegar. Lower the heat and simmer for twenty minutes.
This BBQ sauce should have a sweet and spicy flavor. It goes well with pork, beef, and chicken.
FanofDinsey1981
Active Member
I just realized how long this will take me, so I will put up some of my favorites. and if you want a specific one, Iwill look for it!
ZEBRA COFFEE DOME
Yield: 16 servings
Ingredients:
1 pound Milk Chocolate
2 ounces Espresso Coffee
5 Egg Yolks
2 ½ ounces Sugar
6 sheets Gelatin
4 ounces Kahlua Liqueur
4 cups Heavy Cream
6 ounces White Chocolate Ganache
2 ounces Dark Chocolate Ganache
Method:
1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.
ZEBRA COFFEE DOME
Yield: 16 servings
Ingredients:
1 pound Milk Chocolate
2 ounces Espresso Coffee
5 Egg Yolks
2 ½ ounces Sugar
6 sheets Gelatin
4 ounces Kahlua Liqueur
4 cups Heavy Cream
6 ounces White Chocolate Ganache
2 ounces Dark Chocolate Ganache
Method:
1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.
FanofDinsey1981
Active Member
FRENCH TOAST BATTER
Yield: 10 servings
Ingredients:
1 dozen Eggs
1 quart Milk
2/3 quart Sugar
¼ cup Cinnamon
1/8 cup Vanilla Extract
Method:
Mix all ingredients together.
FRUNCH
Yield: 12 servings (1 gallon)
Ingredients:
1 8 ounce can Lemon Juice, frozen and canned
1 8 ounce can Pineapple Juice, frozen and canned
1 8 ounce can Orange Juice, frozen concentrate and canned
12 ounces Mange Juice
6 ounces Grenadine
This recipe is easier for home use when frozen juice is used.
Method:
Follow the package instructions on the frozen juice containers. Mix in a large bowl. Add the mango juice and grenadine. Mix well and server over ice in a tall glass.
Yield: 10 servings
Ingredients:
1 dozen Eggs
1 quart Milk
2/3 quart Sugar
¼ cup Cinnamon
1/8 cup Vanilla Extract
Method:
Mix all ingredients together.
FRUNCH
Yield: 12 servings (1 gallon)
Ingredients:
1 8 ounce can Lemon Juice, frozen and canned
1 8 ounce can Pineapple Juice, frozen and canned
1 8 ounce can Orange Juice, frozen concentrate and canned
12 ounces Mange Juice
6 ounces Grenadine
This recipe is easier for home use when frozen juice is used.
Method:
Follow the package instructions on the frozen juice containers. Mix in a large bowl. Add the mango juice and grenadine. Mix well and server over ice in a tall glass.
FanofDinsey1981
Active Member
POTATO SALAD
Yield: 8 servings
Ingredients:
1 ½ pounds Red Bliss Potatoes, diced
1 ½ pounds Sweet Potatoes, diced
1 pound Yuca, diced
1 each Red Bell Pepper, diced
1 each Onion, diced
3 stalks Celery, diced
2 cups Mayonnaise
2 t. Ground Turmeric
1 t. Mustard Seed, toasted
1 cup White Vinegar
2 T. Mustard
To taste Salt and Pepper
½ cup Sugar
Method:
Steam all the potatoes for approximately 8 minutes. Place in a large bowl with all the other ingredients. Mix together well.
SOUR CREAM COFFEE CAKE
Yield: 1 full size sheet pan
Ingredients:
1 pound 12 ounces Sugar
1 pound Butter
8 each Eggs
2 pounds 2 ounces Cake Flour
½ ounce Baking Powder
¼ ounce Baking Soda
¼ ounce Salt
2 pints Sour Cream
2 half pints Fresh Blueberries
2 T. Sugar for topping
2 t. Ground Cinnamon for topping
Method:
Cream sugar and butter for about 10 minutes until light and fluffy.
Add eggs and continue to beat until double in volume.
Sift dry ingredients, then add to above briefly.
Add sour cream last.
Fold in blueberries by hand.
Spread batter on a sheet pan lined with parchment paper.
Combine sugar and cinnamon for topping and sprinkle over the coffee cake.
Bake in a 340o oven for about 25 minutes.
Yield: 8 servings
Ingredients:
1 ½ pounds Red Bliss Potatoes, diced
1 ½ pounds Sweet Potatoes, diced
1 pound Yuca, diced
1 each Red Bell Pepper, diced
1 each Onion, diced
3 stalks Celery, diced
2 cups Mayonnaise
2 t. Ground Turmeric
1 t. Mustard Seed, toasted
1 cup White Vinegar
2 T. Mustard
To taste Salt and Pepper
½ cup Sugar
Method:
Steam all the potatoes for approximately 8 minutes. Place in a large bowl with all the other ingredients. Mix together well.
SOUR CREAM COFFEE CAKE
Yield: 1 full size sheet pan
Ingredients:
1 pound 12 ounces Sugar
1 pound Butter
8 each Eggs
2 pounds 2 ounces Cake Flour
½ ounce Baking Powder
¼ ounce Baking Soda
¼ ounce Salt
2 pints Sour Cream
2 half pints Fresh Blueberries
2 T. Sugar for topping
2 t. Ground Cinnamon for topping
Method:
Cream sugar and butter for about 10 minutes until light and fluffy.
Add eggs and continue to beat until double in volume.
Sift dry ingredients, then add to above briefly.
Add sour cream last.
Fold in blueberries by hand.
Spread batter on a sheet pan lined with parchment paper.
Combine sugar and cinnamon for topping and sprinkle over the coffee cake.
Bake in a 340o oven for about 25 minutes.
NashvilleMouse
New Member
An Irish Breakfast
Needed
1 - Box of Lucky Charms Cereal
1 - Bowl
1 - Spoon
2 Cups - Milk
Fill 1 bowl with Lucky Charm cereal. Fill to desired amount.
Pour 2 cups of Milk. 2% preferred. (Substitute whole milk for the 'Fat Irish Man' version of the breakfast)
Let stand for 15 seconds to allow milk to saturate crispier pieces of cereal. Let stand longer if desire soggier results.
...
Next week I will share my Hot Pocket recipe with everyone.
Needed
1 - Box of Lucky Charms Cereal
1 - Bowl
1 - Spoon
2 Cups - Milk
Fill 1 bowl with Lucky Charm cereal. Fill to desired amount.
Pour 2 cups of Milk. 2% preferred. (Substitute whole milk for the 'Fat Irish Man' version of the breakfast)
Let stand for 15 seconds to allow milk to saturate crispier pieces of cereal. Let stand longer if desire soggier results.
...
Next week I will share my Hot Pocket recipe with everyone.
FanofDinsey1981
Active Member
mmm, I am looking forward to the Hot Pocket recipie. and I prefer my irish breakfast a bit soggier for less chewing in the morning.
FanofDinsey1981
Active Member
aw shucks.....
if and when you go back to disney, and you find something that you love, the waiters usually have some kind of system in place to get you the recipie. at AKL, they gave me a piece of paper and asked for my email, that is how they got it to me. At a few other places, we went on off times, and the chefs came out to talk to us. and before when Chef Mickey's was at Downtown Disney, they had recipie cards you could buy. (of couse, mom has since lost them....) and there is a few recipie books put out by disney, my mom has 2 of them, and uses them all the time.
my goal next time I go is to ask everywhere we eat and try to get a BIG ol' binder full of disney goodies.
I promise to put them up if I do get more.