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Recipes
Flourless Mocha Torte (Grand Floridian)
By ArmySister
Preheat oven to 225. In a double boiler, melt chocolate and coffee together, stirring constantly
- 1 cup semisweet chocolate (or 1 8-ounce block)
- 2 Tbsp brewed coffee
- 4 eggs
- 2 egg yolks
- 2 Tbsp granulated sugar
- 1/2 cup heavy cream, whipped
Monte Crisco Sandwich (Blue Bayou, Disneyland)
By ArmySister
Monte Cristo Sandwich is served with currant jelly sauce
- Currant Jelly Sauce:
- 12 ounces red currant jelly (another version calls for 2/3 cup)
- 1 tablespoon water
- 1 tablespoon half-and-half
- Fruit Compote:
- 1 (12 ounce) jar of red currant jelly
- 1 (15 ounce) canned peaches. (or choose your favorite canned fruit).
- Batter:
- 2/3 cup water
- 1 small egg
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2/3 cup all-purpose flour
- 1 3/4 tsp. baking powder
- Sandwiches:
- 8 slices white bread
- 4 slices roasted cooked turkey ( 1 ounce per sandwich)
- 4 slices Tillamook Swiss cheese ( 1 ounce per sandwich)
- 4 slices smoked ham (Pullman)
- vegetable oil, for frying
Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes (Napa Rose, Disneyland)
By ArmySister
Napa Rose Restaurant, Disney's Grand Californian Hotel, Disneyland
- 16 to 20 lamb chops, 1 inch thick
- 3 tablespoons finely chopped fresh rosemary
- 2 tablespoons minced garlic
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried red chili peppers
- 2 tablespoons coarse salt
- 1/4 cup minced garlic
- 1 cup finely chopped red onions
- 1 cup finely chopped fennel
- 2 tablespoons olive oil
- 4 cups high-quality cooked cannellini beans, drained
- 1 cup marinated baby artichokes
- 1 cup diced Roma tomatoes
- 1 cup corn
- 3/4 cup chicken stock
- 1 tablespoon coarse salt
- 1 tablespoon dried red chili peppers
- 1 tablespoon lemon zest
- 2 cups store-bought white balsamic vinaigrette
- 1/4 cup chopped fresh basil
- 1/4 cup chopped parsley
- 2 cups fresh baby spinach
Thai Noodle Bowl (Hollywood Brown Derby)
By ArmySister
Bread the tofu with coconut and pan fry
- Flavored Miso Broth:
- 3 oz baby bok choy
- 1/2 oz shiitake mushroom
- 4 oz yellow Thai noodles
- 6 oz miso broth (see below)
- 1 oz shredded coconut meat
- 4 oz tofu, firm
- 1 oz lemon grass
- 1 & 1/2 oz red curry
- 1 & 1/4 oz snow pea pod, fresh
- 1/2 oz scallion
- 2 qts water
- 2 oz miso
- 1/4 each jalapeno-rough chopped and seeded
- 1 fluid oz soy sauce
- 1 fluid oz rice wine vinegar Marukan
- 1/2 oz ginger root, unpeeled rough chop
- 1/4 oz lemon grass, rough chopped
- 1 tsp sesame oil
- 1/2 oz garlic-smashed
- 6 fl oz tomato juice (fresh)
Dulce De Leche (Food and Wine Festival)
By ArmySister
Caramelized Milk Pudding Epcot Food and Wine Festival, Argentina
- 4 eggs
- 1/2 cup sugar
- 3/4 cup all-purpose flour (I sifted it)
- 1/4 cup unsalted butter, melted
- 3/4 cup Dulce de Leche Cream
- 3/4 cup unsweetened coconut milk
- 1 cup whole milk
- 2 tablespoons toasted slivered almonds, for garnish
Griddled Pumpkin Bread (Liberty Tree Tavern)
By ArmySister
**No longer on menu** It was served with the Cider-cured Salmon
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp Kosher salt
- 2 tsps baking soda
- 3 cups sugar
- 3 cups flour
- 1 TBS water
- 1 cup canola oil
- 4 large eggs
- 1 cup canned pumpkin
Chocolate Lava Cake (California Grill)
By ArmySister
California Grill, Disney's Contemporary Resort
- 8 1-ounce squares semisweet chocolate, chopped, or 1 cup semisweet chocolate chips (the restaurant uses Valrhona)
- 1 cup (2 sticks) of butter
- 5 egg yolks
- 4 whole eggs
- 3/4 cup sugar
- 1/3 cup all-purpose flour
Tortellini di Formaggio (Food and Wine Festival)
By ArmySister
F&W Festival: Italy: Tortellini di Formaggio
- 10 oz spinach tortellini
- 10 oz cheese tortellini
- 10 oz Bechamelle Sauce: 2 cups milk, 3oz butter, 3oz flour, 1 pinch nutmeg
- 3 oz. button mushrooms
- 3 oz parmigiano cheese
- 4 oz prosciutto ham
- 5 leaves fresh sage
Chilaquiles (Food and Wine Festival)
By ArmySister
F&W Festival: Mexico
- Green Sauce:
- 1 pound skinned boneless chicken breasts
- 1/2 cup thinly sliced onion
- 1 garlic clove, crushed
- Sat to taste
- 1 1/2 cups water
- 10 ounces corn chips
- 1 1/2 pounds Monterey Jack cheese, shredded
- 2 pounds tomatillos, outer skin removed
- 3 jalapeno peppers, seeded
- 1 cup water
- 3 T. olive oil
- 1/3 cup onions, finely chopped
- 3 garlic cloves, finely chopped
- 1/3 cup cilantro, chopped
- Salt to taste
- Garnish
- 8 ounces sour cream
- Green onion finely sliced
Chicken Drums Glazed with Samuel Adams Boston Lager (Food and Wine Festival)
By ArmySister
Epcot Food and Wine Festival, Hops & Barley Market
- 3 pounds chicken drums
- FOR THE GLAZE
- 1 tablespoon canola oil
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 1 bottle Samuel Adams Boston Lager
- 1 cup chili-garlic sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon freshly ground black pepper
- FOR THE BLUE CHEESE DRESSING
- 1/2 cup blue cheese dressing
- 1/4 cup heavy cream
- 1/2 cup finely chopped celery
- Pinch of freshly ground black pepper