Disney Recipes

[MmeLeota]

How right you are, MmeLeota. But still, it's the next best thing.... so it isn't bad.

No, it's not bad...but I would rather savor the experience at Disney. Take the Monte Cristo for example, if I had one everyday...even making it on my own, it wouldn't be as special when I actually have it at the park.

But I do understand the concept...

If you had a Monte Cristo every day, you would be one sick puppy!
My Mom tried one at a restaurant around here and commented that it was tasty but a bit on the greasy side. To which I replied, "What did you expect, it is a deep fried sandwich!"

This is true...I can barely eat a whole sandwich on my own. It's so rich with all the cheese and batter...I used to wonder if there was even bread in it!

Ok, maybe that was a bad example...I'd use Dole Whips, but I could see that becoming old very quickly as I don't like eating a whole lot o' sweet...some is ok, but I don't have an overactive sweet tooth (except on vacation perhaps... )

[Esmeralda]

My husband is craving the Mint Julep from Disneyland. Does anyone have the recipe?

[disneylizzy]

This recipe comes from "Cooking with Mickey Vol. I"

Ingredients
1 cup Sugar
3 tsp. Lime Juice Concentrate
3 cups Soda Water
6 tbsp. Creme DeMenthe (hard to find, but this is important)
6 oz. thawed Lemonade Concentrate

Directions
Dissolve sugar into soda water. Add lime juice and lemonade and bring to boil.
Remove from heat and add Creme DeMenthe. Chill. To serve, combine 3 parts syrup
to 5 parts water. Yield: Approx. 2/3 gallon.

[Esmeralda]

Thanks, disneylizzie! I wonder why they put soda water into the syrup. It couldn't come out fizzy after boiling...guess I'll just have to try it myself.

[disneylizzy]

Thanks, disneylizzie! I wonder why they put soda water into the syrup. It couldn't come out fizzy after boiling...guess I'll just have to try it myself.

no idea!

Here's another recipe for today:

I read they use this marinade at the Yachtsman Steakhouse at the Yacht & Beach Club Resort

3/4 cup packed brown sugar
1 cup Jack Daniels Tennessee Whiskey (aka bourbon)
1 cup pineapple juice
2/3 cup soy sauce
4 cups water

Combine all ingredients in a bowl. Mix well to dissolve sugar.

Put steaks into a 9X13 and pour marinade over. Let sit for 24 hours before cooking.

[Amy]

Mmm, that marinade sounds good...it should work ok on chicken right?

[agingerbugg]

Mmm, that marinade sounds good...it should work ok on chicken right?

Probably better on Chicken. You shouldn't need to marinate for a full 24-hours, chicken tends to absorb flavors better than beef.

[Jacca5660]

Some great recipes gang!! I really like the JD marinade!

[Amy]

Found this in the grocery store today...think I might give it a try since it is already mixed up and all...plus it will save me from having to buy the whiskey to make the recipe...of course I saw it on the way out after I had already checked out so will have to save it for the next trip!

[Jacca5660]

Found this in the grocery store today...think I might give it a try since it is already mixed up and all...plus it will save me from having to buy the whiskey to make the recipe...of course I saw it on the way out after I had already checked out so will have to save it for the next trip!

You didn't have to buy the JD?? What's the fun in that? Women! (Now I sit and wait for the bus to run me over! Thanks Guys!)

[Amy]

Well, I did look but the smallest bottle was still more than I wanted to invest in for a marinade. The only other thing whiskey goes in is Christmas rum...well, bourbon...balls. Plus I think I can find the liquor cheaper other than at the grocery store...

[imaginationcelebration]

YES! That's the bread! Thank you! Where did you find that recipe?

I got it online somewhere...I've been searching for Disney recipes for a long time and came across it. Sorry but I can't remember exactly where.

Here's the Tomato and Basil Cream Soup from the Grand Floridian...not sure if that's the one you're looking for as well. It's from AllEars:

Ingredients
8 each plum tomatoes, chopped
1 small onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 medium carrot, chopped
1 teaspoon dry oregano
1 teaspoon dry basil
1 teaspoon dry thyme
1/4 cup white wine
3 cups heavy cream


Method of Preparation
Sauté first 8 ingredients in medium size sauce pot for about 8 minutes. Deglaze with white wine. Simmer for 5 more minutes. Add cream and simmer for 20-30 minutes. Remove from heat. Puree mixture with emulsion blender or in food processor. Strain through fine strain. Season with salt and pepper.

[Polynesian Princess]

I know this was posted forever ago, but I just now saw it. Thank you for posting that recipe! I'm not sure it's the same one - I've never tried it at GF and the one at Polynesian seems cheesy, but that may be the heavy cream being deceptive. I'll definitely give it a chance really soon and let you know how it goes!

[Wizzard419]

While it's unlikely (if it's served throughout the resorts then it probably is made in a central location and reheated at the foodservice places) the one from the other resort may use cream cheese in place of heavy cream. I've seen a few tomato basil bisques that call for that over cream.

[Polynesian Princess]

Hmm, that's a good thought too! I'll try that if the cream doesn't work out. I'm trying to remember the exact name they call it at the Polynesian, but I'm almost positive it's not Tomato Basil and Cream Soup like the recipe calls it from the Grand Floridian. I'm debating between just Tomato Basil Soup or Creamy Tomato Basil. Though of course a different name doesn't mean it's necessarily unique.