Disney Recipes

Broccoli Slaw
1 1/2 lb broccoli florets
1/4 cup cashew halves
1/4 cup cooked/diced bacon
1/4 cup red onion- small, diced
1/4 cup raisins
1 cup mayonnaise
1 tbsp sugar
1 dash salt
Procedure
1 Bring 2 quarts of water to a boil in a 4-quart pan.
2 Add Broccoli florets and cook for approximately 3 minutes or until barely tender. Cool thoroughly in ice water. Drain completely.
3 Cut bacon into small pieces and cook in sauté pan until crisp. Drain off excess grease and cool.
4 Add small red onion.
5 In a separate bowl, combine the diced red onion, raisins, mayonnaise, sugar, and cashews.
6 Add the thoroughly cooked broccoli and cooked bacon.
7 Season with salt and pepper.
8 Mix gently but thoroughly.
9 Refrigerate until served.
Servings: 4
Recipe Type
Salad
Source
Author: 1900 Park Fare, Grand Floridian

Bengal BBQ Spicy Beef Skewers
1 cup soy sauce
1 1/2 cups water
1 tbsp ground black pepper
3 tbsp sesame seed oil
1 tsp ground red pepper
1/2 tsp cayenne pepper
1 tbsp granulated garlic
3 tbsp cornstarch
18 one-ounce pieces sirloin beef chunks
Procedure
1 Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken.
2 Soak 6 bamboo skewers in water to avoid burning.
3 Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness.
4 Brush with sauce and serve.
5 Yield: 2 3/4 cups sauce.
Servings: 6
Yield: 2 3/4 cups sauce
Recipe Type
Beef, Main Dish, Sauce
Source
Author: Bengal BBQ, Disneyland

Eggplant Florentine with Forest Mushrooms
4 packages fresh spinach, stems removed and chopped (or 1 to 1 1/2 cup frozen)
1 cup ricotta cheese
2 tbsp garlic, minced
1/4 cup pine nuts, chopped
2 tbsp clarified butter
1 eggplant
1/4 cup flour
Marinara Sauce
Pesto Sauce
2 to 3 forest mushrooms per serving (2 rolls)
1 oz Mozzarella cheese, grated per serving (2 rolls)
Marinara Sauce
1 to 1 1/2 cup diced tomatoes
4 cup tomato sauce
3/4 cup onion, finely chopped
2 tbsp garlic, finely chopped
2 tbsp olive oil
1 pinch oregano
1 pinch thyme
1 pinch basil
1 pinch sugar
salt to taste
pepper to taste
Pesto Sauce
4 cup fresh basil leaves, stems removed and coarsely chopped, lightly packed
OR
2 cup fresh, flat leaf Italian parsley, coarsely chopped PLUS 2 Tbl. dried basil leaves
1 tsp salt
1 tsp ground black pepper
2 tsp garlic, chopped
1/4 cup pine nuts or walnuts, finely chopped
2 cup olive oil
1 cup freshly grated Romano or Parmesan cheese

Procedure
1 In a heated skillet, brown the garlic in butter and sauté spinach. Allow to cool. Mix in ricotta cheese. Set aside.
2 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 sauté quickly for 15 seconds on each side to produce a pliable leaf.
3 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.
4 Serve 2 rolls with 1 oz. basil pesto sauce and forest mushrooms on the side.
Marinara Sauce
1 Sauté 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
1 Combine the basil or parsley/dried basil, salt, pepper, garlic, nuts and 1 cup 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.
Servings: 4
Recipe Type
Main Dish, Vegetarian
Source
Author: Café Villa Verde, Disneyland Hotel

Moussaka [Baked Eggplant]
For the Eggplant:
3 medium sized eggplant, trimmed and cut into ¼ inch slices, lengthwise
3/4 cup olive oil
For the Meat Filling:
1/4 cup olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 lb ground lamb
3 tomatoes, finely chopped
1 tbsp tomato paste
2 tbsp chopped fresh oregano
1/4 tsp ground allspice
1 pinch ground cinnamon
salt to taste
freshly ground black pepper to taste
For the Béchamel Sauce:
4 tbsp butter
6 tbsp flour
2 cup milk
1 pinch ground nutmeg
2/3 cup fresh grated Parmesan cheese
1 tsp salt
ground white pepper to taste

Procedure
1 Preheat the oven to 450 degrees F.
2 Arrange the eggplant slices in one layer on baking sheets, without overlapping. Brush both sides with olive oil. Bake for 10 minutes, turn over and bake for an additional 8-10 minutes or until slightly golden. Set aside to cool. Reduce the oven temperature to 350 degrees F.
3 For the meat filling, heat the oil in a large sauté pan over medium heat and add the onions, garlic and lamb. Use a fork to break up the meat and cook it until it is browned, about 10 minutes. Add the remaining filling ingredients and cook for 20 minutes, or until the moisture has evaporated.
4 For the Béchamel sauce, melt butter over low heat in a medium-size sauté pan and stir in flour. Cook for 1-2 minutes or until bubbly.
5 Slowly whisk in the milk and cook, stirring constantly, until thick and smooth. Remove from heat and add 2 tablespoons of the Parmesan cheese. Set aside.
6 To assemble the Moussaka, cover the bottom of a 13 x 9 inch baking dish with an overlapping layer of the eggplant slices. Spread one third of the meat mixture over the eggplant, and then sprinkle 1 tablespoon of the remaining cheese over the filling. Repeat with 2 more layers of eggplant, meat and cheese. Spread the Béchamel over the top and sprinkle with the remaining cheese.
7 Bake for 1 hour or until the top is bubbly and golden. Remove from the oven and let it rest for at least 20 minutes before cutting and serving.
Servings: 6
Recipe Type
Lamb, Main Dish, Sauce
Source
Author: Greece, Epcot International Food and Wine Festival, 2005

Recipes
‘Ohana Breakfast Bread
‘Ohana
Polynesian Resort

Yield 1 – 9″ x 13″ cake pan

Ingredients

1 3/4 C. Water
1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast

Coconut Mixture

1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch

Pinapple/Coconut Method

1. Combine pineapple and coconut in bowl.

2. Combine sugar and cornstarch in separate bowl and mix well.

3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.

4. Refrigerate for 1 hour.

Bread Method

1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until
dough picks up on hook and the sides of the mixing bowl is clean.

2. Let dough rise until it doubles in size.

3. Roll out dough onto a floured surface until it is 2 inches thick.

4. Next spread pineapple/coconut mixture over the top of the dough.

5. Fold dough into itself and place in a greased 9″ x 13″ cake pan.

6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.

7. Let dough rise in warm oven (110 degrees F) – about half way up the pan.

8. Bake at 325 degrees F for 20-25 minutes or until golden brown.

9. Let bread cool, cut and serve.

African Fruit Fool
1 pineapple, peeled and diced
2 green apples, peeled and diced
1 mango, peeled and diced
1 papaya, small, peeled and diced
1 lb red seedless grapes, stamped
5 bananas, peeled and sliced
1 bottle sweetened shredded coconut
1 tbsp vanilla extract
2 cups sweetened condensed milk
1 cup heavy cream

Procedure
1 Combine all diced fruits.
2 Mix vanilla and sweetened condensed milk.
3 Whip heavy cream until stiff peaks form, then blend into above ingredients.
4 Refrigerate and serve cold.
Servings: 10
Recipe Type
Dessert, Fruits
Source
Author: Boma, Animal Kingdom Lodge
Author Notes
The sweetened shredded coconut may be purchased at an Asian store or substituted with fresh coconut sliced – desiccated or shredded.

Tie-Dyed (Red Velvet) Cheesecake
Crust:
1 box red velvet cake mix (or white cake mix with red food colouring)
Cheesecake:
2 cups cream cheese, room temperature (16 oz)
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp almond extract
2 large eggs
1/4 cup sour cream
food colouring

Procedure
1 Prepare the cake mix according to box directions.
2 Pour 1/2 of prepared cake mix into a greased 9-inch springform pan and bake according to the directions on the box for a 9-inch layer cake. Discard extra batter (or make 2).
3 Allow cake layer to cool completely in the pan. Set aside.
4 Preheat your oven to 325F ( or 162 C)
5 In a large bowl- beat cream cheese, sugar, vanilla and almond extract until smooth.
6 Beat in eggs one at a time, then add in sour cream.
7 Divide mixture into 5 small bowls and add the following colors to each one: pink, yellow, blue, green and purple.
8 Pour batters onto cake base in the 9-inch springform pan. Do not swirl too much, so the colors will be clearly visible.
9 Bake for 35 minutes, until the center is just about set when you jiggle the pan.
10 Allow to cool completely and refrigerate before serving.
11 Run a knife the cake to release it before removing sides of pan.
Servings: 12
Yield: 1 9″ cake
Recipe Type
Cake, Cheesecake, Dessert
Source
Author: Everything Pop, Walt Disney’s Pop Century Resort