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Recipes
Garlic Smashed Potatoes (WPC)
By ArmySister
Cook the potatoes & garlic in lightly salted water until tender
- 2 & 1/2 pounds baking potatoes, peeled & cut into chunks
- Salt
- 8 Tbsp unsalted butter, cut into small pieces, room temp
- 1/2 cup heavy cream, brought just to a boil
- 1/2 cup pureed roasted garlic
- Freshly ground white pepper
- Freshly grated nutmeg
- 1 Tbsp chopped fresh parsley, for garnish
Christmas Sugar Cookies (Swan and Dolphin)
By ArmySister
From the kitchens of the Walt Disney World Swan and Dolphin Resort
- 31/2 Cups Sifted Flour
- 21/2 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 11/2 Cubes Sweet Butter (6 Oz.)
- 2 Tsp. Vanilla
- 11/2 Cups Granulated Sugar
- 2 Tbsp. Sour Cream
- 1 Lemon (Grated Rind Only)
- 2 Eggs
- 1 Tbsp. Milk
Thuthuntshwane Soup (Vegan Mushroom Soup) (Boma)
By ArmySister
1. Sauté diced onions with olive oil until translucent
- 2 tablespoons Cornstarch
- 1 ounce olive oil
- 1/2 cup diced onion (I used white)
- 1 lb button mushrooms
- 1 tblsp dried Porcini mushroom powder
- 1/2 gallon water
- 3/4 ounce vegetable base
- 2 cloves garlic, finely chopped
- 3/4 ounce fresh basil
- salt & pepper to taste
Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes (Napa Restaurant, 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
Cape Malay Lamb Curry (Tusker House)
By ArmySister
Tusker House Restaurant, Disney's Animal Kingdom Theme Park
- 2 pounds lamb, shoulder or leg meat
- Coarse salt and freshly ground pepper, to taste
- 2 tablespoons vegetable oil
- 2 large onions, diced
- 2 green chilies, seeded and finely sliced
- 1 teaspoon crushed garlic
- 1 teaspoon crushed fresh ginger
- 1 to 4 tablespoons Madras Curry powder
- 1 tablespoon flour
- 3 to 4 large vine ripened tomatoes, chopped
- 3 tablespoons cream of coconut
- 1 cup chicken stock
- 1 tablespoon fresh chopped cilantro
Lentil and Kale Stew (Jiko)
By ArmySister
from Jiko, Animal Kingdom Lodge
- 1 pound petite French lentils
- 2 teaspoon sea salt, divided
- 1/2 cup olive oil
- 1 bay leaf
- 1 cup chopped onion
- 2 stalks celery, washed and chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, mashed
- 6 ounces kale, washed and thinly sliced
- 5 tomatoes, peeled and chopped
- 3 14.5 ounce cans fat-free chicken broth
- 1 cup fresh parsley, chopped
- 1 teaspoon freshly ground black pepper
- freshly grated Parmesan cheese
- extra virgin olive oil
Tomato and Fresh Mozzarella Salad (Victoria & Albert's)
By ArmySister
Victoria and Albert's, Disney's Grand Floridian Resort
- Herb Vinaigrette:
- 6 cups heirloom or any variety of tomatoes, peeled, large tomatoes sliced
- 3 Tbsp. extra-virgin olive oil
- Coarse salt and freshly ground pepper, to taste
- 12 arugula leaves
- 6 red-tip leaf lettuce leaves
- 6 pitted Niçoise olives
- 1/2 cup fresh mozzarella, cut into 12 pieces
- 1 cup Herb Vinaigrette (recipe follows)
- 6 teaspoons aged balsamic vinegar
- 2 teaspoons Pommery mustard
- 1 teaspoon Dijon mustard
- 1/4 cup white balsamic vinegar
- 1 teaspoon chopped chives or scallions
- 1 teaspoon chopped basil
- 1 teaspoon chopped parsley
- 1 cup canola oil
- 1/2 teaspoon honey
- Coarse salt and freshly ground black pepper, to taste
Eggs Kamehameha (The Polynesian Resort)
By ArmySister
(Papeete Bay Verandah)
- 4 eggs
- 4 slices of bread, fried in butter
- 1/2 cup Gruyere cheese, shredded
- 1/4 cup dry white wine
- 4 Tbsp butter
- Salt
- Cayenne pepper
Tunisian Cous Cous Salad (Boma)
By ArmySister
Soy stock: In a medium sized stock pot, heat the soy sauce, sugar, ginger and water and bring to a boil
- 1 cup Soy Sauce
- 1 teaspoon Ground Ginger
- 1/2 cup Sugar
- 2 cups Water
- 3 1/3 cups Cous Cous, cooked
- To taste Salt and Pepper
- 1 pound Mushrooms, sliced and roasted
- 1 each Medium Onion, diced and roasted
- 1 pound Chicken Breast strips
- 1 tablespoon Olive Oil
- 1 each Red Pepper, seeded, diced, and roasted
- 1 pound Whole Kernel Corn, frozen and roasted
- 1 cup Diced Tomato
- 1 cup Cilantro, chopped
- Chili Cilantro Dressing (see recipe)
Chili Cilantro Vinaigrette (Boma)
By ArmySister
Served over TUNISIAN COUS COUS SALAD Boma – Flavors of Africa - Disney’s Animal Kingdom Lodge
- 1 1/2 each Jalapeno, seeded
- 1/2 cup Rice Vinegar
- 1/4 cup Lime Juice, fresh squeezed
- 1/2 cup Honey
- 1/2 cup Safflower Oil/Vegetable Oil
- 1 cup Cilantro, chopped
- Dash Pepper