May 31, 2011

Disney's Chocolate Souffle

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Chocolate Souffle

Food & Wine Festival

Serves 8


6-1/2 oz. 62% dark chocolate (or other chocolate with cocoa content no higher than 72%)
1/2 c. plus 6 T. unsalted butter
5 large eggs, separated - bring to room temperature before separating, 4 hours or overnight
1/4 c. plus 3 T. sugar
1 T. all purpose flour


1. Preheat oven to 375 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter over the pan of water. Heat, stirring occasionally, until the mixture is melted.

2. In a mixing bowl, whisk the egg yolks and 1/4 cup sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.

3. Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 T of sugar and whip with an electric mixture on medium speed until soft peaks form. Gradually add 1-1/2 tablespoons more sugar. Turn the speed to high and add the last 1-1/2 tablespoons sugar and whip until the whites form stiff peaks. Fold the chocolate mixture into the egg whites.

4. Divide the mixture among 8 buttered ramekins, filled 3/4 full. Place the ramekins on a baking tray and bake about 9 to 10 minutes. The tops should be puffed and feel firm to the touch but are very liquid in the center.

5. The finished souffle is garnished with a white chocolate medallion, a crunchy cookie and a scoop of vanilla ice cream.

Tip: The batter can be made the day before and poured into the ramekins. Remove from the refrigerator one hour before baking.

Disney's Berry Crisp with Strawberry Sorbet

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Berry Crisp with Strawberry Sorbet

Food and Wine Festival

Serves 8



3 c. fresh strawberries, hulled and quartered
½ c. honey
1 c. sugar
3 T. lemon juice


1 lb. fresh raspberries
1 lb. fresh blueberries
1 lb. fresh blackberries
1 lb. ripe strawberries
4 oz. granulated sugar
1 oz. flour
1 ½ oz. Grand Marnier
Zest of 1 orange

Crisp Topping

17 oz. sugar, divided
17 oz. brown sugar, divided
7 oz. oats
14 oz. pecans
14 oz. walnuts
8 oz. melted butter
6 oz. coconut flakes
16 oz. flour
6 oz. soft butter



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


1. Hull and quarter the strawberries.
2. Toss strawberries and all of the remaining fruit with the sugar, flour, and Grand Marnier.
3. Place the filling into ramekins and top with Crisp.


1. Preheat oven to 375 degrees.
2. In a large bowl, mix 11 ounces of sugar, 11 ounces of brown sugar, oats, pecans, walnuts, coconut flakes, and melted butter.
3. Mix well with a wooden spoon. Then in a food processor grind the mixed ingredients together in small batches.
4. 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.
5. Bake at 375 for 25 to 30 minutes.
6. Top with sorbet and serve.

Disney's BLT Wrap with Avocado Spread

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BLT Wrap with Avocado Spread

Mission Tortilla Factory

Serving Size: 4


4 Mission burrito-size flour tortillas
1 ripe avocado -- peeled and pitted
1/4 c. sour cream
1 T. lime juice
1/2 t. hot red pepper sauce -- to taste
1/2 t. Worcestershire sauce
4 large leaves red leaf lettuce
2 large tomatoes -- cut into 1/4-inch slices
8 slices cooked turkey bacon


Combine avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and a dash of salt. Blend with fork until smooth.

Spread each warmed tortilla with 3 tablespoons of the avocado spread.

Layer with lettuce, tomatoes and bacon. Fold in sides and roll up.

Disney's Broccolini Aglio Olio

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Broccolini Aglio Olio

Wine Country Trattoria


5 T. olive oil, divided
¼ c. chopped garlic
¼ c. chopped shallots
¼ t. crushed red pepper flakes (optional)
1 bunch broccolini cut into ½ inch pieces
1 c. grape tomatoes, halved
½ t. coarse salt
¼ t. ground black pepper
4 c. cooked short-cut pasta (campanelle, penne, or rotini)
4 generous handfuls fresh arugula
3 generous handfuls fresh baby spinach
1 lemon, juiced
¼ c. dry white wine
¼ t. ground black pepper
¼ to ½ c. grated Parmesan cheese (optional)


1. Heat 3 tablespoons oil in a large saute pan or wok over medium-high heat. Add garlic and shallots, stirring constantly. Cook for 30 seconds, until fragrant. Be careful not to burn garlic.

2. Add red pepper flakes and broccolini, stirring to coat in oil. Cook until the broccolini is just tender.

3. Add tomatoes, ¼ teaspoon salt, and pepper to the pan. Add pasta, arugula, spinach, lemon juice, and wine to the pan. Increase the heat to high. Cook, tossing, until spinach and arugula are wilted slightly, about 1 to 2 minutes.

4. Drizzle in remaining 2 tablespoons oil, tossing to combine. Add remaining ¼ teaspoon salt, ¼ teaspoon ground black pepper, and grated Parmesan cheese, if using. Serve immediately.

Disney's Tuscan Salad

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Tuscan Salad

Wine Country Trattoria

Yields 1 serving

Handful of mixed greens or mesclun mix
1 oz. black sliced olives
1 oz. diced red bell peppers
1 oz. diced celery
1 oz. white beans
2 ea. sliced beets (not pickled)
2 ea. whole pepperoncinis
3 ea. tomato wedges

Top with grated mozzarella, a few pieces of sliced salami and croutons. Guests are given a choice of 4 dressings - Italian, Blue Cheese, Ranch or Oil & Vinegar - and all are commercial dressings.

Disney's Sonoma Chicken and Apple Salad

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Sonoma Chicken and Apple Salad

Pacific Wharf Cafe

Yield: 4 servings

4 c. water
2 cubes chicken bouillon
1 pound boneless, skinless chicken breast
1/2 head iceberg lettuce
1/4 c. walnut halves
1/4 c. celery, diced small
1 Granny Smith apple, peeled and cut into wedges
2/3 c. honey mustard dressing (your favorite brand)
4 individual-sized bread bowls
4 leaves Romaine or leaf lettuce
8 fresh chives sprigs, chopped
1/4 c. dried cranberries

1. In a medium pot, boil 4 cups of water. Add chicken bouillon, stirring until the bouillon is dissolved in the water. Lower heat, and bring to a simmer.

2. Add chicken breast; cover pot and cook for about 8 minutes, or until the internal temperature reaches 165°F. Put chicken in the refrigerator to cool down.

3. Thinly shred the lettuce; set aside.

4. Dice chicken into 1/4" pieces and put it in a medium-sized bowl. Add walnuts, celery, apple wedges, and honey mustard dressing and toss well.

5. Hollow out the bread bowls; fill with the shredded lettuce. Place one lettuce leaf on the edge and place the chicken salad at the center. Sprinkle the salad with chives and cranberries just before serving.

Disney's Monterey Clam Chowder

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Monterey Clam Chowder

Pacific Wharf Cafe

Serves 6


5 T. butter
5 T. flour
2 T. vegetable oil
1 ½ c. potatoes, peeled and diced
½ c. diced onions
½ c. red peppers
½ c. green peppers
½ c. celery
2 ¼ c. clam juice
1 ½ c. heavy cream
1 c. clams, chopped
1 T. fresh thyme (or 1/2 tablespoon dried)
1/4-1/2 t. salt
1 pinch white pepper
¾ t. Tabasco sauce
Sourdough Bread Bowl or bread slices


Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.

In a large pot, heat the oil and sauté the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.

Add the heavy cream, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.

Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.

Serve in a sourdough bread bowl or with slices of sourdough alongside.

Disney's Dulce de Leche Empanadas With Pineapple

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Dulce de Leche Empanadas With Pineapple

Cocina Cucamonga

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 teaspoon Cinnamon


1. Place cream cheese and butter in a medium bowl and mix until combined.

2. 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).

3. Take out the newly formed dough and flatten into a disk, wrap in plastic and refrigerate for at least one hour*.

4. Weigh out and portion 2 ounces of the dough and roll into small round balls.

5. 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


1 14-ounce can Sweetened Condensed Milk
1 Pineapple, fresh, cleaned, trimmed,
finely diced Zest of 1 orange


1. 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.

2. 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.

3. Once milk is reduced, set aside for next steps.

4. 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


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


1. Preheat oven to 350°F.

2. 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.

3. Bake in preheated oven for about 20 minutes. Empanadas should be a nice golden brown. Allow to cool and serve warm.

Disney's Smoothies

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Served at a popular smoothie shop in Downtown Disney

Orange n' Spice Smoothie


1 cup orange juice
1 cup cranberry juice
1 cup peaches
1 cup strawberries
1 cup orange sherbet
1 cup ice
Dash of holiday spice (cinnamon, nutmeg, etc.)


Blend well, then serve immediately.

Cranberry Craze Smoothie


3/4 cup cranberry juice
2 tablespoon plain yogurt
1/2 cup raspberry sherbet
1 cup strawberries
1/2 cup blueberries
ice cubes


Blend all ingredients in blender until smooth and creamy.

Egg Nog Smoothie


1 cup lowfat egg nog
1 cup nonfat frozen yogurt
1 dash nutmeg
1 cup crushed ice


Combine all ingredients in blender and blend on low setting.

Mighty Cherry Charger Smoothie


1 cup cherry juice
1 cup soy milk
1 cup cherries
1 cup strawberries
1 cup frozen yogurt
1 cup ice


Blend well, then serve immediately.

Disney's Date Shake

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Date Shake

San Andreas Shakes

Serves 3-4


3/4 cup Dates (cubed and pitted)
1-1/4 cups milk
1 pint vanilla ice cream


Put dates and 1/2 cup milk in blender on high speed. Blend until smooth.

Add remaining milk and ice cream. Blend at low speed until mixed. Serve immediately.

Disney's Thin and Crispy Turkey Pizza

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Thin and Crispy Turkey Pizza

Mission Tortilla Factory

Serves 4-6


6 Mission® Soft Taco Size Flour Tortillas
1 tsp. Basil
1 tsp. Oregano
1/4 tsp. Garlic Powder
3 tsp. Olive Oil
3/4 cup Mozzarella Cheese shredded
1/2 cup Turkey diced
1 Green or Red Bell Pepper diced
3/4 cup Tomatoes diced


Heat oven to 400 degrees F. In a small bowl combine basil, oregano and olive oil. Lightly brush one side of each tortilla with the oil mixture.

Sprinkle equal amounts of turkey, green pepper and tomatoes over tortillas. Top each pizza with cheese.

Place directly on rack in middle of oven and bake for 8 minutes until crisp.

Disney's Banana Roll-Up

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Banana Roll-Up

Mission Tortilla Factory

Serves 2


2 Mission® Flour Tortillas
4 Tbsp. Peanut Butter divided
2 Bananas


Spread peanut butter across each tortilla. Top with banana slices. Roll-up and eat.

Disney's Touchdown Tacos

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Touchdown Tacos

Mission Tortilla Factory

Serves 10


10 Mission® Soft Taco Size Flour Tortillas warmed
10 Mission® Taco Shells
1 lb. Ground Beef
2/3 cup Water
1 can Refried Beans warmed
Toppings: Salsa to taste, shredded Lettuce, shredded Cheese, diced Tomatoes
2 pkg. Lawry's Taco Spices and Seasonings


Follow directions on 1st package of Lawry's Taco Spices to prepare meat.

Add 2nd package of seasonings to refried beans.

Spread warmed beans across each warmed tortilla. Place a taco shell in center of each tortilla and fold around to seal.

Fill taco shell with seasoned meat & toppings.

Disney's Mission Ham and Cheese

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Mission® Ham and Cheese

Mission Tortilla Factory

Serves 1


1 Soft Taco Size Flour Tortilla
1 thick slice of deli ham
2 slices of American Cheese


1. Cook ham in skillet on medium 1 minute, flip, place cheese on ham and continue cooking until cheese softens.

2. Meanwhile, heat tortilla in another skillet on medium-high until it puffs; flip immediately and let heat a few more seconds. Use spatula to scoop ham and cheese onto heated tortilla; fold and serve.

This treat may also be heated on a grill or in a microwave. To microwave, place tortilla on plate and layer ham and cheese on top; microwave on high for 30 to 45 seconds or until cheese softens.

Disneyland's Oatmeal Raisin Cookies

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Oatmeal Raisin Cookies

Hook's Pointe Restaurant


3 1/4 c. flour
1 T. baking powder
1 1/2 t. ground cinnamon
1 t. salt
1 t. baking soda
2 1/8 c. shortening
1 3/4 c. brown sugar packed
1 1/2 c. granulated sugar
3 large eggs
1 t. vanilla extract
4 c. rolled oats
2 1/2 c. dark raisins


Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside until needed.

Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth.

Mix in reserved flour mixture until well blended, about 2 minutes.

Add oats and raisins. Mix until blended, about 1 minute.

Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen large balls.

Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4-inch thick and 3 inches in diameter.

Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly, then remove cookies from sheets and cool on racks.

Disneyland's Chocolate Souffle

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Chocolate Souffle

Hook's Pointe Restaurant

Serves 5 to 6


8 oz. plus 1 T. unsalted butter, softened
1/3 c. plus 2 T. sugar
6 oz. (1 c.) good-quality semisweet chocolate chips
3 large eggs
3 large egg yolks
1 t. vanilla extract
1/3 c. all-purpose flour
1/4 t. kosher salt
Pistachio ice cream (if desired)
1 T. chopped pistachio nuts (for garnish)
Fresh mint leaves (for garnish)


Preheat the oven to 425 degrees F. Lightly grease and sugar six 4-ounce or five 5-ounce ramekins or soufflé cups using a total of 1 T. of butter and 2 T. of sugar.

Place the remaining butter and the chocolate chips in the top of a double boiler and heat over simmering water until melted. Stir chocolate and butter to combine, and then set aside to cool to room temperature.

In a large bowl of an electric mixer, beat the eggs, yolks and the remaining sugar on high until ribbons form between a spoon or spatula and the batter, about 5 minutes. Scrape the sides of the bowl. Add vanilla extract and beat on high for 30 seconds. Using a rubber spatula, fold in the chocolate mixture.

Divide the batter evenly into the prepared soufflé cups (should be full or nearly full). Place the cups on a baking sheet on the center rack of the preheated oven and bake for 14 to 15 minutes. Remove the ramekins from the oven and let the soufflés sit at room temperature in the cups for 3 to 4 minutes but no more (any longer and the syrupy middle will become solid). Run a knife around the cup edges, invert soufflés onto dessert plates, add a scoop of ice cream and garnish with chopped nuts and mint leaves.

Disneyland's Banana Bread

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Banana Bread

Monorail Café

Makes 2 loaves


1 c. butter (2 sticks)
2 c. sugar
2 eggs
2 t. water
2 c. bananas, mashed
1/4 t. vanilla extract
3 c. flour
1/2 t. salt
2 t. baking soda
1 c. walnuts, chopped


Preheat oven to 350 degrees F.

Sift together flour, salt and baking soda. Set aside.

Melt butter on the stove or in the microwave. Mix butter and sugar until well blended.

Add eggs, one at a time, mixing well after each addition. Add bananas and vanilla.

Fold in flour mixture and walnuts and blend until all flour is moist.

Grease 2 loaf pans and divide batter equally between the 2 pans.

Bake for 1 hour or until center of loaf is firm and toothpick inserted in center comes out clean.

Disneyland's Count Down Chicken Fusilli

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Redd Rockett's Pizza Port

Disneyland's Count Down Chicken Fusilli

Yield: Serves 4-6
  • 5 oz Alfredo sauce mix (dry)
  • 1 cup heavy cream
  • 1 cup low-fat milk
  • 1 cup water
  • 2 oz grated parmesan
  • 1 oz sun-dried tomato crumbles (reconstituted)
  • 3 oz pesto sauce
  • 2 lbs dry fusilli pasta
  • 1 lb sliced smoked chicken brest
Cooking Directions
  1. Prepare the Alfredo sauce, according to package directions, using the cream, milk and water in place of any liquid the mix calls for. Mix in pesto sauce.
  2. Cook pasta until al dente. Drain well. Place in serving bowl, top with chicken, sauce, grated cheese and tomatoes. Mix and serve.

Disneyland's Cornbread with Honey Butter

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Disneyland's Cornbread with Honey Butter

Yield: Serves 12
  • 1/2 cup canola oil
  • 1 cup sugar
  • 2 eggs
  • 2 1/2 cups water
  • 2 1/2 cups all-purpose flour
  • 1 cup pastry flour
  • 1/2 cup powdered milk
  • 2 tablespoons baking powder
  • 1 tablespoon salt
  • 1 tablespoon vanilla
  • 1 cup yellow cornmeal
Cooking Directions
  1. Preheat oven to 400 degrees F. Grease 9x13 baking pan. Set aside.
  2. In a large bowl blend together oil, sugar, and eggs for two minutes.
  3. Add 2 cups of the water and mix until blended with sugar mixture.
  4. Add flours, powdered milk, baking powder, salt and vanilla. Mix ten minutes at low speed.
  5. Add remaining 1/2 cup water and cornmeal. Mix five minutes more.
  6. Pour into prepared pan. Bake 40 to 50 minutes or until golden brown and tester comes out clean. Serve with Honey Butter.

Honey Butter

  • 1/3 cup honey
  • 2 cups (1/2 pound) butter, softened
Cooking Directions
  1. Beat honey into softened butter until blended. Refrigerate in small molds or serve in bowls.

Disneyland's Fantasia Cheesecake

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Fantasia Cheesecake

Plaza Inn

Yields 1 9-inch cheesecake

Graham Cracker Crust

1 c. graham cracker crumbs
1 T. sugar
4 T. butter or margarine, melted

Grease bottom and sides of a 9-inch springform pan. Combine all ingredients and blend well. Press crumb mixture into bottom of pan. Set aside.


4 8-ounce packages cream cheese
2 c. sugar
1/8 t. salt
½ t. lemon extract
4 eggs

Preheat oven to 350 degrees. Mix cream cheese, sugar, salt, and lemon extract until smooth. Add eggs, one at a time, blending well after each addition. Do not overmix batter. Pour into prepared cake pan and bake for 45-50 minutes or until cheesecake is set. Remove from oven and cool on a wire rack for 30 minutes. Refrigerate for several hours before serving.

Sour Cream Topping

1 c. sour cream
2 T. sugar
Fresh fruit or fruit pie filling, if desired
Whipped cream, if desired

Mix sour cream and sugar together and spoon over cheesecake. Decorate with slices of fresh fruit, canned fruit topping, or whipped cream, if desired.

Disneyland's White Godiva, Dark Chocolate Celebration

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White Godiva, Dark Chocolate Celebration

Club 33

Chocolate Terrine


1 oz. canola oil
12 oz. bittersweet chocolate (or Hershey Bar)*
8 1/2 oz. unsalted butter, cubed
4 large eggs, separated
4 large egg yolks
1 1/2 c. confectioner's sugar
1/3 c. unsweetened cocoa powder
1/2 c. heavy cream
2 t. granulated sugar*

*If you use the Hershey Bar, do not add granulated sugar


Lightly oil a 12 x 4, 3-inch-high, terrine mold. Line with plastic wrap and set aside.

Find a metal bowl that fits comfortably in a saucepan.

Melt chocolate and butter together in the metal bowl over lightly simmering water (not boiling), stirring from time to time.

Remove from heat and let cool slightly.

When chocolate is warm enough to touch, stir in 8 egg yolks until well combined (you'll know they're well combined when the mixture is the same color throughout).

Sift in the confectioner's sugar and cocoa powder, and stir with wooden spoon or rubber spatula.

Whip the heavy cream in a separate bowl until it forms soft peaks, then refrigerate. Beat the 4 egg whites and granulated sugar
together in another bowl till soft peaks form. (You can also use a stand mixer for this step.)

Fold in the egg whites and then fold in the cold whipping cream.

Pour your chocolate into the terrine mold and fold over the plastic wrap to cover the top.

Refrigerate for at least 24 hours (3 days is best).

When ready to serve, flip over terrine mold and the terrine should fall out (you can tug on the plastic to wiggle it out, if necessary). Remove the plastic and slice with a thin sharp knife that has been sitting in hot water. Wipe the knife after each slice. Serve each portion topped with White Godiva Vanilla Sauce (below).

White Godiva Vanilla Sauce


1/2 c. sugar
5 large egg yolks
1 1/2 c. whole milk
2 T. vanilla extract
1/2 c. Godiva white chocolate liqueur


In a metal bowl, whisk sugar and egg yolks together.

Combine the milk and vanilla in a saucepan and bring to a boil (be careful not to let them scorch - check the bottom of the pan frequently with a wooden spoon).

Slowly pour ¼ cup of hot milk into the egg yolk mixture, whisking constantly.

Whisk the egg yolk mixture into the milk and return to heat.

Whisk in the liqueur and cook on low heat until first signs of boiling (stir constantly).

Quickly strain the sauce into a bowl and cover with plastic.

Place in refrigerator to cool.

Disneyland's Mint Julep

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Mint Julep

Mint Julep Bar

Yield: Approximately 2/3 gallon.


1 c. Sugar
3 t. Lime Juice Concentrate
3 c. Soda Water
6 T. Creme de Menthe
6 oz. Thawed Lemonade Concentrate


Combine sugar and soda water in a saucepan and stir until sugar is dissolved.

Add lime juice and lemonade concentrates and bring to a boil.

Remove from heat and add Creme de Menthe. Chill.

To serve, combine 3 parts syrup to 5 parts chilled water.

Disneyland's Choux Fritters

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Royal Street Veranda
Mint Julep Bar

Disneyland's Choux Fritters

Yield: 3 dozen
  • 1/2 cup butter or margarine
  • 1 cup water, boiling
  • 1/4 teaspoon salt
  • 1 3/4 cup all-purpose flour
  • 4 eggs
  • 4 cups canola oil
  • granulated sugar
Cooking Directions
  1. Melt butter in boiling water on high heat. Reduce heat to medium; add salt and flour and beat vigorously until mixture leaves sides of pan. Remove from heat immediately.
  2. Transfer mixture to mixing bowl and cool slightly. Add eggs, one at a time, beating vigorously after each addition.
  3. Heat oil to 375°.
  4. Dip tablespoon first in oil then fill with batter. Drop into hot oil. Do not crowd pan. Cook fritters until browned on all sides, turning to brown evenly.
  5. Remove with slotted spoon and drain on paper towels. Roll in sugar.
  6. Best when served hot.

Disneyland's Tonkatsu Sauce (Chicken Marinade)

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Tonkatsu Sauce (Chicken Marinade)

Bengal Barbecue


1 c. Teriyaki Sauce
1 c. Soy Sauce
1 T. Red Wine Vinegar
1 c. Brown Sugar
½ c. Sherry Cooking Wine
2 Whole Bay Leaves
1 T. Ground Black Pepper
3 T. Grated Fresh Ginger Root
2 T. Fresh Garlic, finely minced


Mix ingredients and marinate chicken overnight in your refrigerator.

Disneyland's Tahitian Sauce (Chicken Dip)

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Tahitian Sauce (Chicken Dip)

Bengal Barbecue


4 Whole Cloves
1 T. Red Wine Vinegar
1 c. Ketchup
½ c. Crushed Pineapple
½ c. Pineapple Juice
½ c. Brown Sugar
½ c. Soy Sauce
¼ c. Orange Juice Concentrate
3 T. Water


Simmer cloves in vinegar for 5-10 minutes. Strain cloves and add other ingredients.
Bring mixture to slow boil over medium heat.

Disneyland's Spicy Beef Skewers

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Spicy Beef Skewers

Bengal Barbecue

Yield: 2 3/4 cups sauce
Servings: 6


1 c. Soy Sauce
1 1/2 c. Water
1 T. Ground Black Pepper
3 T. Sesame Seed Oil
1 t. Ground Red Pepper
1/2 t. Cayenne Pepper
1 T. Granulated Garlic
3 T. Cornstarch
18 1-oz. pieces Sirloin Beef Chunks
6 Skewers


Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken.

Soak bamboo skewers in water to avoid burning.

Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.

Disneyland's Safari Skewers

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Safari Skewers

Bengal Barbecue


1 pound fresh asparagus (thick stalks)
1 pound bacon (regular cut)
1 lemon


Cut asparagus and bacon into thirds. Wrap bacon around asparagus pieces, and skewer (place the pieces on horizontally and not lengthwise - be sure to pierce the end of the bacon to prevent it from unraveling).

Place on outdoor grill, turning frequently. Squeeze some lemon juice over the skewers while grilling.

Skewers are done when bacon is thoroughly cooked, and slightly charred around the edges.

Squeeze some extra lemon upon removing from the grill.

Disneyland's Korean Sauce (Beef Dip)

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Korean Sauce (Beef Dip)

Bengal Barbecue


1 c. Soy Sauce
1½ c. Water
1 T. Ground Black Pepper
3 T. Sesame Seed Oil
1 t. Ground Red Pepper
½ t. Cayenne Pepper
1 T. Fresh Garlic
1 T. Corn Starch


Mix all ingredients except corn starch.
Bring to a slow boil over medium heat.
Add corn starch to thicken.

Disneyland's Jungle Julep

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Jungle Julep

Tahitian Terrace

Makes 1 ½ quarts


½ c. sugar
5 c. cold water
½ c. pineapple juice
3 T. lemon juice
2 T. grape juice concentrate
2 T. sweetened orange powdered drink mix
1 ½ T. grenadine


In a large pitcher, mix the sugar with the water until it is completely dissolved. Stir in the remaining ingredients. Chill. May be served over ice.

Disneyland's Pumpkin Muffins with Cream Cheese Icing

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Pumpkin Muffins with Cream Cheese Icing

Disneyland Holiday Muffin, Blue Ribbon Bakery

Yields approximately 2 dozen


2 c. pumpkin purée (canned)
1½ c. granulated sugar
3 large eggs
¾ c. canola oil
1½ t. vanilla extract
1 c. all-purpose flour
¾ t. salt
1½ t. baking powder
¾ t. baking soda
¾ t. cinnamon
¾ t. ground cloves
¼ t. ground nutmeg
½ c. raisins


Preheat oven to 325ºF.

In a large mixing bowl, whisk together pumpkin, sugar, eggs, oil and vanilla until well blended.

Sift together flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg over the pumpkin mixture and whisk until just blended. Over mixing may result in less tender muffins.

Fold in the raisins until evenly distributed.

Portion mixture into muffin pans and bake at 325ºF for 25 minutes.

Insert a toothpick into center of muffin and remove. If toothpick is clean, the muffins are ready. If not, allow muffins to cook an additional 1-2 minutes or until toothpick is clean.

Allow muffins to cool for 30-60 minutes.

Cream Cheese Icing:

1 c. unsalted butter
1½ c. cream cheese
1 t. vanilla extract
2 c. powdered sugar
½ t. cinnamon

Allow cream cheese and butter to soften at room temperature for about an hour.
Mix cream cheese and butter together until smooth.

Add vanilla extract, powdered sugar and cinnamon, and mix until well blended.

Remove from mixer, and cover and refrigerate until needed.

Fill a pastry bag fitted with a star tip with icing. Poke a hole into the center of each cooled muffin and squeeze icing directly into the middle of the muffin, finishing with a rosette on the top.

Disneyland's German Chocolate Cake

No comments:
German Chocolate Cake

Plaza Inn


1 ¼ c. sugar
½ c. shortening
2 eggs
¼ t. salt
1 ¾ c. cake flour
2 T. unsweetened cocoa
½ t. baking soda
1 t. baking powder
1 c. buttermilk
4 egg whites
¼ c. sugar


Grease and flour three 9-inch round cake pans and set aside.
In a mixing bowl, combine sugar, shortening, eggs, and salt and blend until light and fluffy. Sift together cake flour, cocoa, soda, and baking powder. Add to shortening mixture alternately with buttermilk until thoroughly blended.
Preheat oven to 350 degrees.
Beat egg whites separately with ¼ c. sugar until very stiff peaks form. Then gently fold egg whites into chocolate cake mixture. Divide batter evenly among the three cake pans and bake for 20 to 25 minutes, or until tops of cakes spring back when pressed lightly with a finger.
Cool layers on wire racks for 10 minutes before removing from pans. Cool completely.



1 c. evaporated milk
1 ½ c. sugar
1 c. butter, softened
3 egg yolks
¼ t. vanilla
1 ½ c. chopped pecans
1 ½ c. flaked coconut


Combine milk, sugar, butter, and egg yolks in a saucepan. Cook and stir over medium heat until mixture comes to a boil and is thickened (about 10 minutes). Add vanilla, pecans, and coconut. Stir until cool and of smooth spreading consistency. Frost the top of each cake layer generously with topping. Stack layers evenly and frost sides.

Disneyland's Cinnamon Rolls


Cinnamon Rolls

Blue Ribbon Bakery


1/2 c. warm water
2 packages yeast
2 T. sugar
1 (3 1/2 oz.) package instant vanilla pudding
2 c. milk
1/2 c. unsalted butter, melted
2 large eggs, beaten
1 t. salt
8 c. all-purpose flour
1 c. unsalted butter, melted
2 c. brown sugar
2 T. cinnamon


In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set

In large bowl, mix pudding according to package instructions with milk. To
this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast
mixture and blend well. Gradually add flour and knead until smooth. Place in
a very large greased bowl. Cover and let rise in a warm place until double
in size. Punch down and let rise again for second time.

Roll dough on a very large floured surface. Dough should roll out to a long
rectangle, about 34 x 21 inches in size. Take the 1 cup of melted butter and
spread over entire dough surface, using a pastry brush.

In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top
of buttered dough. Roll dough up like a jelly roll.

Measure dough every 2 inches and cut with a knife. Take each roll into the
palm of your hand and gently pack the roll (this keeps it from coming apart
during baking).

Place each roll in a buttered baking pan and allow to rise in a warm place
for about 20 minutes. Bake in a preheated 350 degree oven until golden brown in
color, about 15-20 minutes. Frost rolls while still warm.

Cream Cheese Frosting

1 8-oz. package cream cheese, softened (room temperature)
1/2 c. unsalted butter, softened
1 t. pure vanilla extract
3 c. powdered sugar
2 T. milk

In mixing bowl, combine all ingredients and mix until smooth. Spread on the
very warm rolls.

Disneyland's Chocolate and Coffee Yule Log

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Chocolate and Coffee Yule Log

Disneyland Holiday Recipe

Makes a 15 inch Yule Log


Kahlúa Simple Syrup

1 cup granulated sugar
1 cup water
3 tablespoons Kahlúa Liqueur

Biscuit Roulade

1/2 cup pastry flour or all-purpose flour, sifted
1 teaspoon baking powder, sifted
1/4 cup cocoa, sifted
4 egg yolks, room temperature
1 cup sugar, divided
4 egg whites, room temperature

Coffee Buttercream

1 cup water, divided
3 tablespoons coffee grinds
1 cup fine granulated sugar
5 large egg whites, room temperature
1 1/2 cups unsalted butter, cold and cubed
2 teaspoons vanilla extract

Chocolate Ganache

11 ounces dark chocolate (58% cacao)
1 tablespoon butter
2 teaspoons honey
1 cup heavy whipping cream


For Kahlúa Simple Syrup

1. Place the granulated sugar and water in a small sauce pan over medium heat and whisk until the sugar is completely dissolved. Bring to a boil, then remove from heat and add the Kahlúa.
2. Stir to combine and allow syrup to cool completely.

For Biscuit Roulade

1. Preheat oven to 375º F. Butter and flour a 15x10x1-inch jelly-roll pan. Line bottom with parchment paper. Butter and flour parchment paper also.
2. Combine flour, baking powder, and cocoa in a small mixing bowl, set aside.
3. Beat egg yolks in a medium mixing bowl with an electric mixer on high speed for 5 minutes, or until thick and lemon colored. Gradually add 1/2 cup of the sugar, beating on high speed till the sugar is dissolved. Thoroughly wash and dry the beaters.
4. Beat egg whites in a large mixing bowl with an electric mixer on medium speed for 5 minutes, or until soft peaks form. Slowly add the remaining 1/2 cup of sugar, beating on medium speed till stiff peaks form.
5. Carefully fold egg yolk mixture into the egg whites, using a rubber spatula. Once all the egg yolk mixture has been incorporated, sprinkle the flour mixture over the egg mixture and fold in gently just to combine.
6. Spread batter evenly into the prepared jelly-roll pan. Bake for 12 to 15 minutes, or until the cake springs back when lightly touched near the center.
7. Lay out a clean, thin cotton kitchen towel on a work surface; dust with confectioners' sugar on the top, set aside.
8. Immediately after removing the cake from the oven, loosen the edges of the cake from the pan using a knife.
9. Turn cake out onto the sugared kitchen towel, parchment paper side up. Carefully pull off the parchment paper.
10. Fold towel over the longest side of the cake and roll up the cake with the towel inside.
11. Cool on a rack with the seam side down.

For Coffee Buttercream

1. Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from heat and add coffee grinds; allow to steep for 5 minutes. Strain through a coffee filter into a small bowl and set coffee concentrate aside.
2. Mix the remaining 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. Clip a candy thermometer to the pan and heat to 240º, soft-ball stage (18-20 minutes). Keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water as needed.
3. Once the temperature reaches 240º, remove the candy thermometer and remove from heat.
4. Beat egg whites in a large mixing bowl with an electric mixer on medium speed for 5 minutes, or until soft peaks form. Gradually pour the hot mixture in a thin stream over the whites while continuing to beat the mixture for 2-3 minutes. Scrape the sides of the bowl as needed and continue to beat until a meringue forms.
5. Add the butter all at once, and beat on medium speed until incorporated. Increase speed to high and continue beating for 8-10 minutes, or until smooth and shiny. Add vanilla extract and coffee concentrate, mix for one minute until combined. Set aside.

For Chocolate Ganache

1. Place the chocolate, butter, and honey in a large mixing bowl and set aside.
2. Heat the whipping cream in a small saucepan over medium heat for 2-3 minutes, or until it begins to boil. Remove from heat and pour cream into the chocolate mixture. Whisk until smooth.
3. Set aside and allow the ganache to come to room temperature.

To Assemble

1. Unroll cake, remove towel. Using a pastry brush, "baste" the cake with the Kahlúa simple syrup.
2. Evenly spread the coffee buttercream over cake to within 1 inch of the edges. Re-roll the cake to form the "log." Place, seam-side down, on a serving platter.
3. Spread the chocolate ganache over the top and sides of the cake.
4. Score ganache with the tines of a fork to resemble the bark on a log.
5. Decorate as desired and refrigerate for an hour to let the ganache set.

Cook's Notes

Make sure you butter and flour the parchment paper after putting it on the jelly-roll pan. This will make it easier to remove the paper from the cake when cooked.
Always thoroughly clean and dry your electric mixer beaters before using them for another procedure-especially when working with egg whites. If the beaters have any residue or water on them, the egg whites will not form as needed.
You can decorate the Yule Log with meringue mushrooms, flowers, and leaves.

Disneyland's Breakfast Potatoes

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Breakfast Potatoes

Carnation Café

Serves 4-6


3 c. red potatoes, cut in 3/4" cubes
1/3 c. onions, diced
5 T. green bell peppers, diced
4 T. red bell peppers, diced
1 T. butter
1/2 t. parsley flakes
2 t. garlic powder
1/2 t. seasoned salt
Black pepper to taste
Oil for frying


In a deep fryer or skillet with 1-2 inches of oil, fry potatoes until golden brown; drain and set aside.

Sauté onions and bell peppers in butter. Mix in potatoes.

Add parsley, garlic powder, seasoned salt and black pepper.

Disneyland's Goofy's Hot Chocolate Cake

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Goofy's Hot Chocolate Cake

Goofy's Kitchen


Bake or purchase an angel food cake.
Cut the cake into 1 1/2 inch cubes.

Hot Chocolate Sauce

1/4 cup of heavy cream.
2 lbs of dark chocolate (chocolate chips can be used)

Heat the cream in a sauce pan. Add chocolate and stir until completely melted and smooth.

To assemble individual servings

Place 6 cubes in a serving dish and pour desired amount of hot chocolate sauce over the cake.


Top with white chocolate shavings or your favorite topping of cherry filling, raspberry filling or your favorite vanilla ice cream and don't forget the whipped cream.

Disneyland's Yogurt and Dill Dip

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Yogurt and Dill Dip

Aladdin's Oasis


1 C. full fat yogurt
1/4 t. garlic puree
1/2 C. cucumber, peeled and chopped
1/4 t. salt
1 t. fresh dill, chopped
3 lavash bread
1 pita bread


Sprinkle salt over chopped cucumber and let stand for 10 minutes. Wrap cucumbers in cheese cloth and gently squeeze out the water. Mix all remaining ingredients in a mixing bowl and serve cold in a deep dish as a dip for lavash and pita bread.

Disneyland's Eggplant Florentine with Forest Mushrooms

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Eggplant Florentine with Forest Mushrooms

Caffe Villa Verde


4 pkg. fresh or 1-1.5 C. frozen spinach, stems removed and chopped
1 C. ricotta cheese
2 T. garlic, minced
1/4 C. pine nuts, chopped
2 T. clarified butter
1 eggplant
Marinara Sauce
Pesto Sauce
2-3 forest mushrooms per serving (2 rolls)
1 oz. Mozzarella cheese, grated per serving (2 rolls)


In a heated skillet, brown the garlic in butter and saute spinach. Allow to cool. Mix in ricotta cheese. Set aside.

Peel the eggplant racetrack style: Peel lengthwise 1" then leave unpeeled 1" and so on until completed around entire eggplant. Slice into 1/4" thick slices. Dredge in flour and saute quickly for 15 seconds on each side to produce a pliable leaf.

Place some spinach filling on each eggplant leaf and roll into a cannoli shape. Place rolls in a lightly oiled baking pan. Top the rolls with marinara sauce and mozzarella cheese. Bake in a 350 degree oven just until browned.

Serve 2 rolls with 1 oz. basil pesto sauce and Forest mushrooms on the side.

Marinara Sauce


1- 1.5 C. diced tomatoes
4 C. tomato sauce
3/4 C. onion, finely chopped
2 T. garlic, finely chopped
2 T. olive oil
pinch of each: oregano, thyme, basil, sugar
salt and pepper to taste


Saute onion and garlic in olive oil until lightly brown. Add tomato sauce and diced tomatoes. Simmer for 15 minutes, stirring often. Add remaining ingredients and continue simmering for 15 minutes. Adjust seasonings to taste.

Pesto Sauce


4 C. fresh basil leaves, stems removed and coarsely chopped, lightly packed
2 C. fresh, flat leaf Italian parsley, coarsely chopped PLUS 2 T. dried basil leaves
1 t. salt
1 t. ground black pepper
2 t. garlic, chopped
1/4 C. pine nuts or walnuts, finely chopped
2 C. olive oil
1 C. freshly grated Romano or Parmesan cheese


Combine the basil or parsley/dried basil, salt, pepper, garlic, nuts and 1 C. olive oil in a blender jar. Blend them at high speed until ingredients are smooth, stopping the blender every 5-6 seconds to push herbs down with a rubber spatula. Sauce should be thin enough to run off the spatula easily. If it seems to thick, add in extra oil until the consistency is proper. Transfer the sauce to a bowl and add in the grated cheese.

Disneyland's New Orleans Crab Cakes

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New Orleans Crab Cakes


1 lb. imitation crab, finely chopped
1/2 lb. snow crab, finely chopped
3 large mushrooms, minced
2 Tbsp. chopped green onion
2 Tbsp. minced onion
1tsp. dried parsley
2 cloves minced garlic
1 large shallot peeled and minced
1 tsp. chicken base
1/4 tsp. ground mustard
1/4 tsp. cayenne Pepper
1/4. white pepper
2 Tbsp. cooking sherry
1/4 tsp. thyme
1 Tbsp. Worcestershire sauce
1 cup heavy cream
1/2 cup bread crumbs
2 Egg yolks
2 Tbsp Margarine or butter


Melt Margarine in pan, add Mushrooms, Garlic, Shallots onion and Green onions, Parsley and sauce until tender.

Add all Crab meat and saute over medium heat until hot, stirring constantly.

Add bread crumbs, mix well, and turn off heat.

Place mixture on cookie sheet, cover and refrigerate until cool (approximately 1 hour).



3 Eggs
1/4 cup flour
1/2 cup bread crumbs
1 cup canola oil


When cool, divide mixture into 12 equal peices. Form so that they are round and approximately 1/2' thick. whip eggs in bowl. Dust the cakes in flour, dip in eggs and then roll in bread crumbs.

Preheat oven to 350.

Heat salad oil in skillet until hot. place crab cakes in pan and lightly brown on both sides. Remove from skillet and place in 9x13 baking dish. Bake in 350 oven for 10 minutes. Seve with cajun pepper sauce and garnish with fresh chopped chives.

Disneyland's Napa Rose Sea of Cortez Rock Scallops

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Napa Rose Sea of Cortez Rock Scallops

Grand Californian Hotel

Yields 6 servings as an appetizer


12 large rock or diver scallops
1/2 teaspoon salt
2 tablespoons clarified butter
11/2 cups chive potatoes (see following recipe)
11/2 cups lobster sauce (see following recipe)


Have mashed potatoes ready; they can be held warm and ready to serve.

Make lobster sauce and have it ready as well.

Place scallops on a towel and season with salt. Over medium high heat 2 tablespoons of clarified butter in a large sauté pan. Make sure pan is very hot, then add seasoned scallops.

Sauté for 4 minutes or until golden brown. Using kitchen tongs, turn scallops over and begin browning the opposite side. If they are cooking too quickly reduce the heat to medium. Once scallops are cooked on both sides, serve immediately.

To plate, place the hot chive whipped potatoes in the center of the plate, set two scallops per person on top of the potatoes. Then with a spoon, ladle sauce over the scallops and potatoes.

Napa Rose Sour Cream & Chive Whipped Potatoes


3 Russet potatoes, peeled
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup snipped chives
Salt and pepper to taste


Place potatoes in a pot with enough cold water to cover them by at least 3 inches. Place on burner set to medium heat and bring to a boil. Simmer for approximately 20 minutes or until tender. Drain and transfer potatoes to a mixing bowl. Smash or pass potatoes through a ricer. Season with salt, chives and add the butter and cream until potatoes are nice and moist. Add lemon, taste and adjust seasoning if necessary.

These should be made in advance and can be held warm.

Napa Rose Lobster, Lemon & Vanilla Sauce


1 lobster (steamed, cracked and meat removed)
1 tablespoon clarified butter
2 minced shallots
1 cup white wine
1 cup chicken stock
1 vanilla bean or 1/8 teaspoon good vanilla extract
1 small pinch saffron
3 tablespoons diced tomatoes
1 tablespoon lemon juice
1 tablespoon fresh chopped thyme
6 tablespoons unsalted butter


In a sauce pan, sauté shallots in 1 tablespoon of clarified butter over medium high heat. Add the white wine and reduce by 70 percent. Add the chicken stock, half of one vanilla bean, saffron and reduce by 50 percent. Add tomatoes, lobster, chopped thyme and lemon juice.

Remove sauce pan from heat and slowly whisk in unsalted butter. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.

Disneyland's Clam Chowder

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Disneyland's Clam Chowder

Café Orleans, French Market Restaurant, Royal Street Veranda
Yield: 4-6 servings
  • 1/4 lb. butter
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 3/4 cup flour
  • 1 quart milk
  • 1 1/2 cups chopped clams, reserving juice
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 cube chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon thyme
  • 1 1/2 cups potatoes, cooked and diced
Cooking Directions
  1. In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Sautee until tender.
  2. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
  3. Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly.
  4. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.

Disneyland's Storytellers Cafe Corn Chowder

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Storytellers Cafe Corn Chowder

Grand Californian Hotel


2 ounces diced bacon (part for garnish)
1 teaspoon chopped garlic
1 tablespoon diced onion
10 ounces roasted corn kernels
8 ounces chicken stock
4 tablespoons butter
4 tablespoons flour
2 ounces heavy cream
6 ounces pulled cooked chicken meat
4 ounces diced Yukon gold potatoes
1 teaspoon chopped cilantro leaves (garnish)
Kosher salt and black pepper, to taste


Sauté 1/2 of the diced bacon. When it is done, drain the fat, then add the garlic, onion and sauté until transparent, but not brown. Add the roasted corn and chicken stock.

Bring the soup to a low boil. In a separate sauté pan, prepare a roux combining equal parts of melted butter and flour. First, melt 4 tablespoons butter in the hot pan, then add 4 tablespoons flour using a wire whip until the mixture is smooth. Let roux cook until the moisture is cooked out. Allow roux to cool on stovetop.

Meanwhile, let the soup boil on low heat for 1/2 hour. Then add the cooled roux into the soup use a wire whip to incorporate the roux into the soup. After the roux is completely incorporated, constantly stir soup to keep from burning or roux from sticking to bottom of pan.

Add the cream, pulled chicken meat and diced potato. Let simmer for 1/2 hour.

Meanwhile, cook the remaining bacon until crisp. Drain grease and chop into small pieces. Place in separate container.

Take cilantro bunches and wash. Dry cilantro. Chop cilantro with no stems (very small pieces.) Place in separate container. As soup is done simmering, add kosher salt and black pepper to taste.

Place finished soup in hot soup bowls. Top with garnish of bacon and cilantro right in the center of bowl.

Disneyland's Cafe Orleans Smoked Chicken Salad

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Smoked Chicken Salad (Marquis)

Cafe Orleans


In a salad bowl, combine (no amounts given):

Salad greens

Cherry tomatoes

Orange slices
Apple pieces


Top salad mix with smoked chicken breast pieces and garnish with walnuts and fresh chives. Serve with ginger honey-mustard dressing.

Ginger Honey-Mustard Dressing


3 oz ginger root
2 egg yolks (or 2 oz pasteurized egg substitute, such as Egg Beaters)
1 1/8 oz honey
18 oz olive oil
1 oz dijon mustard
4 oz apple cider
1/2 oz salt
1/3 oz pepper
Juice of three limes


Blend all ingredients together. Makes 1 quart.

Disneyland's Hawaiian Ginger Dressing

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Hawaiian Ginger Dressing

Tahitian Terrace

Makes 1 1/2 cups


7 tbsp. red wine vinegar
5 tbsp. canola oil
3 tbsp. cut up, peeled fresh ginger
1 tsp. garlic salt
8 tbsp. crushed pineapple
3 tbsp. sugar
1/8 tsp. M.S.G., if desired


In a blender, combine vinegar, oil and fresh ginger. Blend well on high speed (15 seconds).

Add salt, pineapple, sugar and M.S.G., if used. Blend for another 15 seconds.

Refrigerate any unused portion.

Disneyland's Blue Bayou Pork Loin with Root Beer Spiced Apples

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Pork Loin with Root Beer Spiced Apples

Blue Bayou

Pork Loin


5 lb. Pork Loin
1 ½ oz. Jerk Seasoning


Preheat oven to 350 degrees F.

Rub jerk seasoning all over pork loin. Place loin in oven. Roast for about one hour and ten minutes or until internal temperature reaches 155 degrees Fahrenheit.

After done, let pork loin rest in a warm place for five minutes. Serve with Blue Bayou Root Beer Spiced Apples. (See Below)

Root Beer Spiced Apples


2 lbs. Granny Smith Apples (About 4 large)
6 oz. Brown Sugar
2 T. Cinnamon
1.5 t. Cornstarch
2.5 c. Root Beer Soda
1 t. Nutmeg
1/8 t. Ground Cloves
1 ½ t. Cold Water


1. Core, peel and cut apples into wedges.

2. Combine root beer, nutmeg, cinnamon and cloves into a saucepan. Bring to a boil and stir frequently.

3. In a separate bowl, mix cornstarch and a little water to make a thin paste.

4. When the mix starts boiling, add the cornstarch paste and stir well.

5. Add the apples and bring to a boil. Reduce heat and let it simmer for 10 minutes. Stir frequently. Serve partially over the pork loin on the plate.

Disneyland's Blue Bayou Chocolate Mousse

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Chocolate Mousse

Blue Bayou

Yield: 8 cups


12 oz. Bittersweet Chocolate
4 oz. Unsalted Butter
5 oz. Egg Whites
2 oz. Sugar
3 1/2 c. Heavy Cream


In a double boiler combine chocolate and butter, stirring until melted.

Whip cream and sugar until light and fluffy; set aside.

Beat egg whites at high speed until soft peaks form. Using a wire whisk combine egg whites with the melted chocolate and then with the whipped cream.

Cover and refrigerate overnight.

Disneyland's Blue Bayou Caesar Salad

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Caesar Salad

Blue Bayou, Club 33


1 clove garlic, finely minced
1 t. Worcestershire sauce
3 T. vinegar
1 egg, coddled (cooked in shell for 1 minute)
3/4 t. Dijon Mustard
1 head romaine lettuce, torn into 2-inch pieces
1/2 c. croutons
1/2 lemon
Parmesan cheese
Pepper, freshly ground


In a small bowl, combine garlic, Worcestershire sauce, vinegar, and egg. Add pepper to taste and mix well.

Clean lettuce and dry on paper towels. Place lettuce in a large bowl and squeeze the juice of ½ lemon over the greens; mix lightly.

Add dressing and toss lettuce, coating each piece well. Add croutons and sprinkle entire salad with Parmesan cheese. Toss again and serve immediately.

Disneyland's Blue Bayou Bananas Foster Shortcake

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Bananas Foster Shortcake

Blue Bayou

Serves 4


For biscuits:
2 oz (about 1/3 C) Brie cheese, diced
2 1/2 C. Bisquick
1/3 C. sugar
3/4 C. water

For sauce:
1 T. butter
4 large bananas, cut into 1/2" slices
1 T. sugar
1 C. + 3 T brown sugar
2 C. heavy cream
2 T. dark rum
2 T. banana liqueur

For garnish:
Whipped cream
Fresh mint sprigs


Preheat oven to 400 degrees F. To make the biscuits, add together the diced cheese, Bisquick and sugar, mix well. Add the water and mix thoroughly to make a wet batter. Drop the batter in 4 mounds onto a greased cookie sheet and bake on the top rack for 20 minutes or until cooked through (when toothpick inserted in middle comes out clean). Remove from oven and cool on wire rack.

To make the sauce, melt the butter in a saucepan and saute the bananas for about 3 minutes. Add the sugars and stir until melted. Add the cream and, stirring constantly, cook over high heat until it reaches a boil. Reduce the heat to low and cook for 10 minutes. Add the rum and banana liqueur.

To serve, cut the cooled biscuits from the top two thirds of the way down, open it up and pour the sauce into the center of the biscuit. Serve with whipped cream and mint sprig.

Disneyland's Blue Bayou Chicken Florentine

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Blue Bayou Chicken Florentine


4 7oz. chicken breast (with skin)
1 cup Florentine sauce (see below)
3 oz. chopped fresh or frozen spinach
3 oz. grated cheddar cheese
2 oz. cooked and chopped bacon
seasoned salt to taste
2 Tbsp. melted butter


If fresh spinach is used, it must be blanched. Preheat oven to 375 degrees.

In mixing, combine spinach, bacon and cheese; set aside.

Open chicken breast and sprinkle with seasoned salt. Stuff with spinach mixture.

Fold and place seam side down in baking dish. Brush with melted butter and sprinkle outside with seasoned salt.

Bake in preheated oven for 20 - 25 minutes. Top with Florentine sauce and serve over rice.

Florentine Sauce

Yields 2 cups


2 tsp. unsalted butter
2 tsp. flour
3 tsp. unsalted butter (room temp)
1 1/2 finely chopped onions
3 sliced medium mushrooms
2/3 cup white wine
1/4 cup chicken broth
2 chicken bouillon cubes
1 cup heavy cream
1 Tbsp. diced pimentos
1 tsp. chopped fresh parsley
1 tsp. chopped fresh chives
1/4 cup fresh lemon juice
salt and white pepper to taste


Blend together flour and 2 tsp of the butter; set aside.

Saute' onions and mushrooms in 1 tsp. butter (do not allow onions to brown). Add white wine and reduce completely. Add remaining ingredients. Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved. Continue cooking at a simmer for 8-10 minutes.

Disneyland's Blue Bayou Seafood Salad

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Blue Bayou Seafood Salad


6 oz. Lobster Tail, cooked, no shell
1 tablespoon Celery, finely diced
1 tsp. Green Onions, finely chopped
1 tsp. Lemon Juice
2 tsp. Mayonnaise
1 tsp. Dijon Mustard
Dash White Pepper
Dash Tabasco sauce
Salt To taste


Slice four thin (1/8") lobster medallions for garnish. Dice the rest into 1/4" cubes for use in salad mixture. Combine all ingredients and store in refrigerator.



Cucumber, thinly sliced (approx. 22 pieces)
1/2 small Smoked Salmon
2 slices Cooked shrimp, shell off
2 Cooked crab claws
2 Enoki mushrooms
12 pieces Diced Tomato
2 tblsp. Radish sprouts
1 dozen springs Edible flower
1 Whole dill
1 sprig


Place cucumber slices around inside of a 2-3" cookie cutter on plate. Fill with lobster salad mixture. Remove cookie cutter. Lay lobster medallions on top. Garnish mold with tomato, flower, and dill. Roll salmon slice around six mushrooms and garnish one on each side. Lay shrimp and crab claws on sides of plate, garnishing with radish sprouts.

Disneyland's Blue Bayou Jambalaya

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Blue Bayou, French Market Restaurant

Yield: 6-8 servings


1 lb boneless fresh pork, diced into 1/2 inch cubes
3 T. vegetable oil
1/4 t. black pepper, freshly ground
1/4 t. thyme, dried
1/4 t. garlic powder
1 16-oz. can tomatoes, crushed
4 c. water
1 1/4 c. rice, uncooked
2 chicken bouillon cubes
1 1/2 c. onion, diced
1 c. celery, diced
1 c. green bell pepper, diced
3/4 c. zucchini, diced
1 t. yellow chili pepper
1/4 c. scallions, chopped
1 T. parsley, chopped
1 c. ham, diced
1 c. Polish sausage, cooked & diced
1 c. Italian sausage, cooked & diced
1 c. okra, frozen, cut
1 1/2 c. small shrimp, cooked


In a large saucepan, sauté pork in oil over medium heat for 15 minutes, stirring occasionally.

Add pepper, thyme, garlic powder, and tomatoes. Cover and cook for 15 minutes.

Add water, rice, bouillon cubes, onions, celery, green pepper, zucchini, chili peppers, scallions, and parsley. Bring to a boil.

Stir to blend ingredients, cover and simmer for 10 to 15 minutes. Stir once or twice and add remaining meat ingredients.

Cook for another 10 minutes and add okra and shrimp.

Heat well and serve hot.

Disneyland's Blue Bayou Monte Cristo Sandwich

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Blue Bayou, Café Orleans

Disneyland's Blue Bayou Monte Cristo Sandwich

Yield: 1 sandwich
  • 1 oz sliced turkey meat
  • 1 oz sliced Swiss cheese
  • 1 oz sliced ham
  • 2 slices white bread
Cooking Directions
  1. Make a sandwich using first turkey, then Swiss cheese, then ham.
  2. Cut sandwich into quarters. Use toothpicks to hold sandwich together.
  3. Dip sandwich in egg batter (below) and fry in 360 degree oil until golden brown.
  4. Remove toothpicks and sprinkle with powdered sugar.
  5. Serve with whipped raspberry jelly (below).


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/3 cup water
  • 1 egg
Cooking Directions
  1. Sift flour, salt and baking powder together. Add water to beaten egg and add to flour mixture and mix well. Set aside. (Yields 2 c. batter)
Whipped Jelly

  • 8 oz apple jelly
  • 8 oz raspberry jam
  • 8 oz half and half
Cooking Directions
  1. Combine apple jelly and raspberry jam in blender at slow speed.
  2. Add half and half, and whip in blender at high speed.

May 27, 2011

Egg Foo Yung

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I never had Egg Foo Yung before moving to the northeast. Maybe it's just a thing here, part of the super Americanized Chinese cuisine that a lot of people love.

I personally like more authentic Asian dishes, which is what you're more likely to get out west because I've never seen this dish on a menu in any Chinatown anywhere. But there is something to be said for this sub-genre as well. Americanized dishes do have their place, and they're obviously popular for a reason. Either the native dishes themselves don't have appealing flavors or those ingredients are hard to come by. That's my best guess, at least. Maybe there's some other reason for it - I'd certainly love to find out. Perhaps that's a great idea for another post: how foods become Americanized.

But I digress. This dish is really flavorful. Helped along not just by the savory sauce but by the blend and composition of the Egg Foo Yung itself. For those with nostalgic memories of Chinese egg dishes, this is for you. Enjoy!

May 23, 2011

Baked Penne Marinara

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Sometimes simple is best. Sometimes it's outright the greatest thing ever. Sometimes it just blows your socks off. Simple is as simple does.

So in keeping with this simple theme, I won't bore you too much with the details of this amazing dish. Suffice it to say, the melding (and melting) together of pasta, homemade pasta sauce, ground beef, and homemade mozzarella is truly one of the best comfort foods ever. Reminds you of your childhood a bit, doesn't it?

Pair with a salad or a side of veggies and your favorite red wine. Now that's comfort. Enjoy!

May 13, 2011

Spent Grain Chocolate Breadless Bread Pudding (Muffins)

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It's a confusing title, I know. But it's so very accurate! They might be called muffins in another life, yet the way they turn out with their soft, moist inside and their firm outside is more reminiscent of a bread pudding cup.

Except they're breadless bread pudding cups.

Oh, and to make it even more absolutely, flabbergastingly, astonishingly delicious, these puppies (cuppies?) are made with a heaping healthy helping of spent grain left over from brewing a wonderful batch of an oatmeal stout. If you're out of spent grain, try oats and/or any other hearty grain you have.


Spent Grain Chocolate Breadless Bread Pudding (Muffins)

Yield: 12
  • 4 tablespoons butter, melted
  • 2 large eggs
  • 1 cup milk
  • 3/4 cup flour
  • 1/2 cup sugar
  • 3/4 cup spent grain, wet
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
Cooking Directions
  1. Heat oven to 350 F.
  2. In a medium bowl, combine the butter, eggs, milk, and then spent grain.
  3. In a separate bowl, mix all remaining ingredients.
  4. Add the dry ingredients to the wet ingredients, mix until just combined, and pour into a lined muffin or loaf pan.
  5. Bake 30 minutes for muffins, 50 for a loaf.

May 09, 2011

Chicken Crumbed Mac n Cheese

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A childhood love born anew by the sophisticated tastes of an adult.

It's simple. It's basic. It's comforting. Mac n Cheese.

But this aint no mac n cheese like your mother made out of a box. This is deluxe. Next time you're in the mood for some of that comfort food from back when you were a tyke, consider this spiced-up edition. It'll have you asking "Why haven't I been making it like this all along?"

Mac n Cheese seems to be kind of a thing in New England (and maybe the Bay Area too), but this recipe was first thought up in the dry desert of Las Vegas. At least that's where I had it first. Full credit for this goes to my awesome cousin. Enjoy!

May 04, 2011

Spent Grain Bread

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Love bread? (Heck yeah!) Love a really hearty bread? (You know it!)

Love beer? (Are you kidding me!) Homebrew? (I've dabbled.)

Want to use those spent grains instead of just throwing them out? I mean you could feed them to livestock or grow mushrooms or even make a kind of spent grain granola. But forget that! Let's make the best damn homemade bread ever with it!

Homemade bread. Is there anything more wholesome? Is there anything that gives you such a feeling of accomplishment? And it feeds you for days!

One of the most important things is to make sure you have enough yeast and that it's still alive. And let the dough rise and double completely - even if it takes 4 hours. This will make for a lighter, airier bread. Enjoy!

Spent Grain Bread

Yield: 2 loaves
  • 3 cups spent grain, wet
  • 1/4 cup warm water
  • 1 tablespoon yeast
  • 1/3 cup sugar
  • 3-5 cups flour (as needed)
  • dash salt
Cooking Directions
  1. Proof yeast in mixture of water and sugar (make a starter) for 45 minutes to one hour.
  2. Put spent grain in large mixer bowl and add salt. Mix in starter, and start adding flour one cup at a time to start.
  3. Keep adding flour until the dough is smooth and no longer sticky (very important).
  4. Place dough in a large bowl, cover with a clean towel, and let rise until doubled. Then punch down dough.
  5. Form into a round or oblong loaf and place on cookie sheet with a thin layer of corn meal under the loaf.
  6. Allow loaf to double in size, bake in 375 F oven 50 to 60 minutes until browned and the loaf sounds hollow when tapped on the bottom.
  7. Let cool before cutting.
  8. Another option is to separate the dough into two loaves after it is smooth and no longer sticky. It can be baked in bread pans more easily this way.