|
Please do not request additional recipes from us. I have posted all
that I have, and anyway I do not want to overdo it for legal reasons
(Disney does sell cookbooks, after all).
Disneyland's recipes are easy to get for yourself! Just inquire in
writing at City Hall, and if they can they'll send you the recipe - even
on nice stationary! Address your letters to
City Hall
Disneyland
1313 Harbor Blvd.
Anaheim CA 92803
Here's what we have on this page, click on the links below to jump
right to each:
Bengal BBQ Spicy Beef Skewers
New Orleans Square Clam Chowder
Blue Bayou Caramelized Pecans
Blue Bayou Chicken Florentine
Blue Bayou Chocolate Mousse
Blue Bayou Crab Cakes
Disneyland Fantasia Ice Cream
New Orleans Square Fritters
New Orleans Square Gumbo (steak,
chicken, seafood, or veggie)
New Orleans Square Jambalaya
New Orleans Square Mint Julep
Blue Bayou Monte Cristo Sandwich
Blue Bayou Portobello Mushrooms
Blue Bayou Roasted Pork Loin
Blue Bayou Potatoes
Bengal BBQ Spicy
Beef Skewers
This recipe comes from Sean, who has his
own page of Disneyland Recipes, including Walt's Chili and the Bayou
Seafood.
Yield 2 3/4 cups
Portion Size: 6
Ingredients
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
6 Bamboo Skewers
Directions
Combine all of the ingredients above and bring
to a boil, adding cornstarch to thicken. Soak the 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.
Return to Top
New Orleans Square
Clam Chowder
This recipe can be obtained at City Hall.
Yield: 4-6 servings.
Ingredients
1/4 lb. butter
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup all purpose 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 instant chicken broth
3/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. thyme
1 1/2 cups cooked and diced potatoes
Directions
In a medium saucepan, melt butter; add onions,
celery, red and green peppers and thyme. Sautee until tender. Add flour
and chicken broth cube; cook over low heat for 5-10 minutes.
Add milk and reserved clam juice. Simmer for 20
minutes, stirring constantly. Add clams, potatoes, salt and pepper.
Simmer for 5 minutes over low heat.
Return to Top
Blue Bayou
Caramelized Pecan Salad Topping
This recipe was sent from Disneyland to MousePlanet reader Katharine S,
who shares it with us:
Ingredients
16 oz. Pecans
6 oz. Butter
8 oz. Brown Sugar
0.05 oz. Cayenne Pepper
Directions
Roast pecans in a 350 degree preheated oven,
for about 15 minutes or until roasted. Separately place skillet over
stove and melt butter. Add brown sugar and cook until sugar is
dissolved. Stir constantly to emulsify sugar and butter, add cayenne
pepper and pecans. Coat them well. Place pecans on a cookie sheet and
let cool.
Return to Top
Blue Bayou
Chicken Florentine
This recipe comes from City Hall.
Ingredients
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
Directions
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 [below]
and serve over rice.
Florentine Sauce
Yield: 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. Sautˇ 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.
Return to Top
Blue Bayou
Chocolate Mousse
This recipe can be obtained at City Hall.
Yield: 8 cups
Ingredients
12 oz. bittersweet chocolate
4 oz. unsalted butter
5 oz. egg whites
2 oz. sugar
3 1/2 cups of heavy cream
Directions
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.
Return to Top
Blue Bayou Crab Cakes
This recipe comes from City Hall.
Yield: 6 servings, 2 each
Preheat oven to 350 degrees
Ingredients
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
1 tsp. 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
Directions
Melt Margarine in pan, add Mushrooms, Garlic,
Shallots onion and Green onions, Parsley and sauce until tender. Add all
Crab meat and sautˇ 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).
Breading
3 Eggs
1/4 cup flour
1/2 cup bread crumbs
1 cup salad oil
When cool, divide mixture into 12 equal pieces.
Form so that they are round and approximately 1/2 inch thick. Whip eggs
in bowl. Dust the cakes in flour, dip in eggs and then roll in bread
crumbs.
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 pre-heated 350 degree oven for 10
minutes. Serve with Cajun pepper sauce and garnish with fresh chopped
chives.
Return to Top
Disneyland's
Fantasia Ice Cream
This recipe comes from the Cast Members who work on Main Street's Ice
Cream store.
Ingredients
Burgundy cherries
Pistachio nuts
Banana-flavored ice cream
Directions
Combine cherries and pistachios with
banana-flavored ice cream and mix together.
Return to Top
New Orleans Square
Choux Fritter Recipe
This recipe comes from guest courtesy cards, handed out to anyone who
wanted to know the fritter recipe.
Yield: 3 dozen
Heat oil to 375 degrees
Ingredients
1/2 cup butter or margarine
1 cup water, boiling
1/4 tsp. salt
1 3/4 cup all-purpose flour
4 eggs
4 cups vegetable oil
Granulated sugar
Directions
Melt butter in boiling water, add salt and
flour and beat vigorously. Remove from fire as soon as mixture leaves
side of pan. Transfer to mixer bowl, cool slightly. Add eggs, one at a
time, beating after each addition.
Heat oil to 375 degrees. Dip a tablespoon first
in hot oil, then in batter. Carefully drop tablespoonfuls of batter into
hot oil and cook until brown on all sides. Remove from oil with a
slotted spoon and drain on paper towels. Roll in granulated sugar and
serve hot. Yield: 3 dozen.
Return to Top
New Orleans Square
Gumbo
(Steak, Chicken, Seafood, or Veggie)
This recipe comes from City Hall.
(You may notice by the amounts mentioned in the ingredients below that
this is the mass-production recipe; you will probably want to adjust the
quantity.)
Ingredients
1 lb. Butter
1 lb. Flour
22 cups Chicken Stock
6.5 oz. Diced Celery
6.5 oz. Diced Onions
1/2 lb. Cooked Rice
3/4 lb. Diced Meat (Chicken, Steak, or Seafood)
2 cups Diced Tomatoes
1/2 ob. Cut Okra
(To taste) Salt
1/8 oz. White Pepper
1/8 oz. Cayenne Pepper
1/8 oz. Gumbo File
4 oz. Roux (2 oz. Flour & 2 oz. Butter)
Directions
Melt butter in a sauce pan, add flour to make a
roux (mix of butter and flour). Cook for 1/4 hour, add onion and celery,
cook for five minutes, add stock (can be made with a mix of water and
chicken base) making sure roux is dissolved completely, simmer for 10
minutes, add remaining ingredients, return to a simmer. Adjust
salt to taste.
(Note: if using seafood, add seafood at the
last minute, making sure seafood is cooked before removing from pot).
Return to Top
New Orleans Square
Jambalaya
This recipe comes from City Hall.
Yields 6 to 8 servings
Ingredients
1 pound boneless pork, fresh, diced into 1/2
inch cubes
3 tablespoons vegetable oil
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon thyme, dried
1/4 teaspoon garlic powder
1 16-ounce can tomatoes, crushed
4 cups water
1 1/4 cups rice, uncooked
2 chicken bouillon cubes
1 1/2 cups onion, diced
1 cup celery, diced
1 cup green bell pepper, diced
3/4 cup zucchini, diced
1 teaspoon yellow chili pepper
1/4 cup scallions, chopped
1 tablespoon parsley, chopped
1 cup ham, diced
1 cup Polish sausage, cooked, diced
1 cup Italian sausage, cooked, diced
1 cup okra, frozen, cut
1 1/2 cups small shrimp, cooked
Directions
In a large saucepan, sautˇ 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, ride, 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.
Return to Top
New Orleans Square
Mint Julep Recipe
This recipe comes from various sources.
Yield: Approximately 2/3 gallon
Ingredients
1 cup Sugar
3 tsp. Lime Juice Concentrate
3 cups Soda Water
6 tbsp. Cr¸me 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 Cr¸me DeMenthe.
Chill. To serve, combine 3 parts syrup to 5 parts water. .
Mint Julep Concentrate
A company called Bar None in Tustin California had produced a
"take-home" version of the Mint Julep: you just simply add
water. This is no longer available, even directly from the company.
Return to Top
Blue Bayou Monte
Cristo Sandwich
This recipe was distributed to Annual Passholders in a recent
newsletter and can also be found in various cookbooks.
Batter
1 1/2 Cups - All-purpose flour, sifted
1/4 Teaspoon - Salt
1 Tablespoon - Baking powder
1 1/3 cups - Water
1 - Egg
Sift flour, salt and baking powder together.
Addwater to beaten egg, then add to flour mixture and mix well.
Set aside.
Sandwich
1 Ounce - Sliced white meat of turkey
1 Ounce - Sliced Swiss cheese
1 Ounce - Sliced ham
2 Slices - Egg Bread
Make a sandwich using turkey first, then Swiss
cheese, and then ham. Cut sandwich into quarters using toothpicks to
hold sandwich together. Dip sandwich in egg batter and fry in 360
degrees canola oil until golden brown. Remove toothpicks and sprinkle
with powdered sugar. Serve with raspberry jelly presented as a dipping
sauce.
Return to Top
Blue Bayou
Portobello Mushrooms (Vegetarian)
This recipe was given out by Blue Bayou chefs.
Yield: 4
Portobello Marinade
Ingredients:
8 ea. Portobello mushroom, medium size
1 qt. Water
4 ea. Chef Paul Prudhomme's blackened Redfish magic
2.5 fl. oz. Pickapappa sauce
2.5 fl. oz. Olive oil
1/4 tsp. Jerk spices
Mix all ingredients well except the mushroom.
Pour marinade over mushroom and let them rest over night in the
refrigerator.
Black Eye Peas Relish
Ingredients:
15 oz. Black eye peas (already cooked)
1.5 ea. Tomato, diced (6x6) medium size
1 fl. oz. Balsamic vinegar
2 tbs. Yellow pepper, diced med.
2 ea. Green onion, chopped
Place all ingredients in a medium size bowl,
mix well. Let it rest for 3 hours.
Roasted Garlic Mashed Potato
Ingredients:
3.5 lb. Whole Peeled Potatoes, cut in 1/4" slices
6.5 oz. Roasted Garlic
2.5 oz. Margarine
0.5 oz. Coarse Sea Salt
1 pinch White pepper
1.5 cup Water
Place Roasted garlic and sea salt in a mixer
and beat on slow speed until garlic is like paste. Add steamed potatoes
and keep beating until potatoes are just broken. Add remaining
ingredients, increase speed until smooth. "DO NOT OVER WHIP".
Roasted Garlic
Ingredients:
6 oz. Garlic
1 tsp. Thyme, dried
0.25 cup Olive Oil
Preheat the oven to 250 degrees F. Place oil,
garlic and thyme in a bowl and mix to coat the garlic with the oil.
Place the mix of garlic and oil on a sheet pan and spread evenly. Bake
for 2 hours.
Return to Top
Blue Bayou Pork Loin
This recipe was given out by Blue Bayou chefs.
Blue Bayou Roasted Pork Loin
Ingredients:
Pork Loin 5 lb
Jerk Seasoning 1.5 oz
Preheat oven to 350F degrees. 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.
Root-Beer Spiced Apples
Granny Smith Apples 4 large
Brown Sugar 6 oz
Cinnamon 2 tbs.
Cornstarch 1.5 tsp.
Root Beer (soda) 2.5 cups
Nutmeg 1 tsp.
Ground Cloves 1/8 tsp.
Water (cold) 1-1/2 tsp.
Core, peel and cut apples into four wedges. Cut four slices per
wedge. Combine root-beer, nutmeg, cinnamon, and ground cloves in a sauce
pan. Bring to a boil and stir frequently. Separately, in a bowl, mix
cornstarch with a little water to make a thin paste. When mix starts
boiling, add cornstarch and mix well. Add apples and bring to a boil.
Reduce heat and let it simmer for ten minutes, stirring frequently.
(These apples are served partially over the pork loin on the plate)
Return to Top
Blue Bayou Au
Gratin Potatoes
This recipe was given out by Blue Bayou chefs.
Potatoes (baking) 3 lbs, peeled and thin sliced
Onion, thin sliced
Cream Sauce for the Potatoes
Manufacturing Cream (Heavy Cream) 2 cups
Whole Thyme (dry) 1/4 tsp.
Fresh Garlic (chopped) 2 tbs.
Salt 1-1/4 tsp.
Pepper 1-1/4 tsp
Butter 1 tbs.
Parmesan Cheese (grated) 4 oz
Mix onions and potatoes and put into baking dish. Mix cream, garlic,
salt, pepper, and thyme leaves. Pour mixture over potatoes and onions
and cover. Put in a pre-heated 350F degree oven, and bake for about one
hour. When potatoes are tender, remove from oven and sprinkle with
parmesan cheese. Put back in the oven uncovered and bake for ten minutes
more until brown.
Return to Top
Questions and comments can be sent to kevinyee@mouseplanet.com
(but remember, we can't get any extra recipes for you. All we have are
listed here!)
|
