Asian Coleslaw

This recipe comes from the kitchen of Chef Cliff Pleau at the California Grill at Walt Disney World's Contemporary Hotel.

  • 1 small red cabbage, cored and shredded
  • 1 small green cabbage. cored and shredded
  • 1 cup assorted bell peppers [different colors]
  • 1 bunch scallions, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 red onion, finely chopped
  • 1 cup shredded carrots

Combine veggies into a non-metallic bowl and set aside. Prepare salad dressing.

  • 2/3 cup rice vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
  • 1/3 cup sesame oil
  • 1/3 cup fresh grated ginger
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 1/4 cup sugar

Whisk ingredients together and add veggies an hour before serving.

Banana Foster Shortcake

This popular recipe comes from the kitchen of Chef Ricky Hildalgo at Disneyland's Blue Bayou Restaurant.

To make the biscuits:

  • 2 ounces of Brie Cheese [about 1/2 cup]
  • 2 1/2 cups of Bisquick
  • 1/3 cup sugar
  • 3/4 cup water

To make the sauce:

  • 1 tablespoon butter
  • 4 large bananas, cut into 1/2 slices
  • 1 tablespoon sugar
  • 1 cup plus 3 tablespoons brown sugar
  • 2 cups 916 oz] heavy cream
  • 2 tablespoons dark rum
  • 2 tablespoons banana liquor

For the garnish:

  • Whipped Cream
  • Fresh mint sprigs

Preheat the oven to 400*. To make the biscuits, add together the diced cheese, Bisquick and sugar and mix. Add, the water, and mix thoroughly to make a wet batter. Drop the batter in 4 mounds onto a greased cookie sheet and bake on the top rake for 20 minutes or until cooked thorough. Remove from the oven and cool on a wire rack. To make the sauce, melt the butter in a saucepan and saute the bananas for about 3 minutes. Add the sugar and stir until melted. Add the cream and stirring constantly, cook over a high heat until it reaches a boil. Reduce the flame to low and cook for 10 minutes. Add the rum and banana liquor. To serve, cut the cooled biscuits from the top two thirds of the down, open it up and pour the sauce into the center of the biscuit. Serve with whipped cream and mint. Serves 4.

Blue Bayou Mint Julep Drink

This popular recipe comes from the kitchen of Chef Ricky Hildalgo at Disneyland's Blue Bayou Restaurant.

  • 2 1/4 cups sugar
  • 6 cups water
  • 2  1/2 tablespoons fresh lime juice
  • 1  twelve ounce can frozen lemonade concentrate, thawed
  • 1 1/2 tablespoons creme de menthe syrup
  • Fresh mint sprigs

Combine sugar and water in saucepan. Stir until sugar is dissolved. Stir the lime, juice, lemonade concentrate and creme de menthe and heat to just below boiling point [200*]. Be careful not to let the mixture boil. Remove from the heat and chill to form a thick syrup. For each serving pour 2 tablespoons of syrup to 10 ounces of chilled eater into a glass of crushed ice and garnish with a sprig of mint. Serves 8.

Chicken and Chianti Risotto

This recipe is from the kitchen of Chef Francesco Abbinanti at Mama Melrose's at the then Disney Hollywood Studios in Walt Disney World.

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1/2 chicken, boned, skinned and diced
  • 2 cups uncooked Arborio rice
  • 1/2 cup of your favorite Chianti wine
  • 3 1/4 cups chicken broth
  • 1/4 cup butter, at room temperature
  • 4 tablespoons grated Parmesan Cheese
  • 1/2 teaspoon fresh cracked black pepper

Heat the oil and i tablespoon of butter in a heavy saucepan over medium-high heat. Saute the onions and peppers until onion is translucent. Add the chicken and rice and saute for another 3 to 5 minutes. Add the wine and cook, stirring frequently until all the liquid has evaporated. Reduce the heat to medium and stirring constantly, add the chicken broth one cup at a time. Wait until each cup of the broth is incorporated into the rice mixture before adding the next cup [about 4 or 5 minutes per cup]. When all the broth is incorporated, the risotto mixture should have an even, creamy consistency. Fold in remaining butter and cheese. Season with black pepper and serve immediately.

Chocolate Souffle

This recipe comes from Palo, the top deck restaurant on the Disney Cruise ships, Magic and Wonder.

  • 3 tablespoons butter, plus extra to grease the souffle cups
  • 6 tablespoons sugar, plus extra for dusting the souffle cups
  • 1 cup milk
  • 3 tablespoons flour
  • 2 tablespoons Dutch-processed cocoa
  • 2 ounces [1/3 cup] semi-sweet chocolate, melted
  • 4 eggs, separated

Preheat the oven to 350* degrees and set a full kettle of water on to boil. Butter 6 four ounce souffle cups and coat with sugar Set aside. Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency. Reduce heat and let the mixture cook 1 minute. Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Set aside to cool for 5 minutes, then stir in egg yolks. In a separate bowl, beat egg whites until frothy. Slowly add sugar 1 tablespoon at a tie, until stiff glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites until combined. Pour the batter into the prepared souffle cups. Place the cups in a large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups. Bake for 20 minutes. Serve immediately with vanilla or chocolate sauces. [recipes listed below]. Serves 6.

Vanilla Sauce

  • 1 1/4 cups heavy cream
  • 1/2 vanilla bean, split lengthwise
  • 3 tablespoons sugar
  • 2 small egg yolks

Bring cream and vanilla bean to low boil over medium heat. Combine sugar and egg yolks. Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly, for 3 to 4 minutes.

Chocolate Sauce

  • 1/4 cup boiling water
  • 4 tablespoons sugar
  • 6 ounces dark chocolate, chopped
  • 3 tablespoons cocoa

Bring water and sugar to a boil. Remove from heat and add chocolate. Cover pan and let sit a few minutes. Stir in cocoa until smooth.

Cinnamon Yummies

This recipe comes from the Boardwalk Bakery at the Boardwalk Resort at Walt Disney World.

For the sweet dough:

  • 1/4 cup flour
  • 2 1/4 cups bread flour
  • 2 tablespoons sugar
  • 1 tablespoon powdered milk
  • 3/4 teaspoon salt
  • 6 1/2 tablespoons butter, softened
  • 1 package dry active yeast [1/4 oz]
  • 2 eggs
  • 1/2 cup water

Mix all ingredients together in a large bowl and stir until combined.Turn the dough out onto a work surface and knead until soft and elastic, about 10 minutes. Cover with plastic and let sit 30 minutes.

For the pan smear:

  • 1 cup plus 2 tablespoons butter, softened
  • 6 tablespoons light brown sugar
  • 1 1/2 tablespoons cinnamon
  • 1 1/2 tablespoons all purpose flour
  • 1/4 cup light corn syrup

While the dough is resting, prepare the pan smear. Cream together butter, sugar, cinnamon and flour in a medium bowl. add the corn syrup and mix until well blended. Spread mixture into the bottom of a 9 x 9 baking pan. Set aside.

For the filling:

  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 egg, beaten

Place the sugar and cinnamon together in a small bowl and stir with a fork until it is well blended. Set aside.

When the dough is ready, roll it out into a rectangle about 6" x 12" and 1/2" thick. Brush the dough with the beaten egg and sprinkle with the cinnamon sugar mixture. Starting at the short end, roll the dough into a log shape, keeping it tight. Seal the edges by pinching the dough together. Slice the roll into four pieces and place them in the pan on top of the smear. Cover with plastic and let rise until doubled [about 1 1/2 to 2 hours]. Bake at 350* for 30 minutes or until a deep golden brown. Let cool for 5 minutes, then invert onto a large plate and serve immediately. Serves 4.

Flourless Mocha Torte

This recipe comes from the kitchen of Chef Roland Muller at Walt Disney World's Grand Floridian Hotel.

  • 1 cup semisweet chocolate
  • 2 tablespoons brewed coffee
  • 4 eggs
  • 2 egg yolks
  • 2 tablespoons granulated sugar
  • 1/2 cup heavy cream, whipped

Prepare the oven to 225*. In a double boiler, melt chocolate and coffee together, stirring constantly. Remove from heat and let cool to room temperature. In a mixing bowl, beat together eggs, egg yolks and sugar. Place mixture over low heat in the top of a double boiler and whisk to dissolve sugar, but DO NOT cook the eggs into a solid. Return the mixture to the bowl and whip with an electric mixer until stiff ribbons form. [this can take 30 minutes]. Fold one third of the egg mixture into the chocolate mixture, then another third and finally the last third. Finally fold in the whipped cream a third at a time. Bake in a greased teflon mold or greased torte pan for about one hour or until an inserted toothpick comes out clean. Serves 6.

Grilled Pork Tenderloins with Polenta and Balsamic Smothered Mushrooms and Spiced Olive appetizer

This recipe comes from the kitchen of Chef Cliff Pleau at the California Grill at Walt Disney World's Contemporary Hotel.

Mustard Butter for the Pork

  • 1 stick butter [room temperature]
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons whole grain mustard
  • 2 teaspoons lemon juice, freshly squeezed
  • Splash of Worcestershire sauce
  • Kosher salt and pepper, freshly ground to taste

Combine all ingredients until well blended. Set aside. Makes enough to coat 3 to 4 pounds of pork tenderloin.


  • 1 cup diced white onions
  • 1 head garlic, diced and sauteed
  • 2 1/2 cups water
  • 2 1/2 cups heavy cream
  • 2 cups polenta
  • 1 cup Asiago cheese, grated
  • 4 ounces goat cheese, crumbled
  • 1/4 cup finely chopped fresh herbs in equal parts including thyme, rosemary, sage and chives
  • Kosher salt and pepper, freshly ground to taste

Saute onion in a small amount of olive oil until transparent. Stir in garlic, then add water, milk and cream and bring to a boil. whisk in polenta slowly, stirring until thick and bubbling. Continue to stir and cook for 3 to 4 minutes. Remove from heat and thicken for 5 minutes. Pour mixture into pan and bake at 275* for 25 minutes. Remove from oven and fold in cheeses and herbs. Add salt and pepper and pour into a crock to serve.

Pork Tenderloin

You will need one-third to one-half pound of fresh, not previously frozen, pork tenderloins per person. Coat the tenderloins with olive oil and season generously with salt and pepper. Sear in a hot cast iron skillet, browning on all sides. Set aside for later grilling, reserving the pan juices.

Balsamic Smothered Mushrooms

  • 1/2 cup shallots, minced
  • 1/2 cup dry red wine
  • 1/2 cup balsamic vinegar
  • 1 cup stock, chicken or beef
  • 1 1/2 pounds of assorted mushrooms
  • 1 teaspoon fresh thyme, minced

Place shallots in a saute pan with the reserved pork tenderloin pan juices. Saute, stirring then de-glaze the pan . Reduce liquid by half, then add the stock and continue cooking until liquid had reached a light glaze consistency. Wash, slice and season the assorted mushrooms with a little olive oil. Spread the mushrooms out on a grill rack and place over a low heat. Cover for a few minutes to lightly smoke the mushrooms, Combine the mushrooms with the reduced liquid and set aside. Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown all sides [approximately 20 minutes]. Baste occasionally with the mustard butter and continue to grill until tenderloins reach desired doneness. To serve, place a cup of polenta on each plate. Slice the tenderloins into thick coins and place five coins in the center of the polenta. Ladle the balsamic mushrooms over the coins and top with a few leaves of sage or parsley.

Spiced Olives

  • 1 1/2 cups mixed olives [cracked green, kalamata or nicoise olives are best]
  • 1/8 cup olive oil
  • 1/8 cup peeled and sliced garlic
  • 1/8 cup balsamic vinegar
  • 1/8 cup olive brine
  • 1/2 to 1 chili pepper [depending on your comfort level with spice]
  • 1 sprig fresh rosemary
  • 1 teaspoon fresh pepper

Combine all ingredients in a non-metallic pot. Simmer for 15 minutes.Cool to room temperature. Serve as an appetizer.

Grilled Yellowfin Tuna with Cilantro Lime Yogurt Sauce

This recipe comes from the kitchen of Chef Cliff Pleau at the California Grill at Walt Disney World's Contemporary Hotel.

  • 1/3 pound yellowfin tuna per person

Brush each fresh tuna steak with the following:

  • 1/3 cup soy sauce
  • 2 tablespoons safflower oil
  • 1 tablespoon fresh grated ginger
  • 1/3 teaspoon red chili flakes to taste
  • Zest of 1 lemon

Grill the tuna over a very hot, but not flaming grill. Cook tuna so that the outside is browned, but the inside is nearly rare.

Cilantro Lime Yogurt Sauce

  • 8 oz. nonfat yogurt
  • 1/2 bunch cilantro, finely chopped
  • 2 finely sliced scallions
  • 1/4 cup minced red onions
  • zest and juice of 1 lime
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon curry powder
  • 1 teaspoon light soy sauce
  • Kosher salt and pepper to taste

Whisk all ingredients together lightly. Refrigerate for at least an hour and serve on top of or beside the tuna.

Mama Melrose Fruit Salad 

This recipe is from the kitchen of Chef Francesco Abbinanti at Mama Melrose's at the then Disney Hollywood Studios in Walt Disney World.

  • 1 cup amaretto liquor
  • 1/2 cup Asti-Spumante or dry white wine, plus an additional 1/2 cup for later
  • 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 1 pint strawberries, sliced
  • 1 cup seedless grapes, sliced
  • 2 unpeeled apples, cored and diced
  • 2 unpeeled pears, cored and diced
  • 2 bananas, sliced
  • 2 fresh figs or kiwi, peeled and diced

Mix the amaretto, 1/2 cup of the Asti Spumante or wine, the sugar and the lemon juice in a large serving bowl add fruit and toss. Cover and refrigerate for at least one hour. Immediately before serving pour the remaining 1/2 cup of the Asti Spumante over the fruit and toss again.

Monte Cristo Sandwich

This popular recipe comes from the kitchen of Chef Ricky Hildalgo at Disneyland's Blue Bayou Restaurant.

  • 1 egg
  • 1 1/4 cups plus 2 tablespoons of water
  • 1 3/4 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 8 slices of egg bread, sliced 1/2 thick.
  • 2/3 pound ham, cut into 4 pieces
  • 2/3 pound turkey, cut into 4 pieces
  • 1/4 pound sliced Swiss Cheese, cut into 4 pieces
  • 3 cups canola oil
  • Powdered sugar
  • Blackberry preserves

Line a cookie sheet with paper towels and set aside. To make the batter, whisk the egg and water together in a mixing bowl. Continue to whisk thoroughly, scraping the sides of the bowl. Continue to whisk until smooth (20 minutes). On one slice of bread arrange a slice each of ham, turkey and cheese, covering the bread evenly. Place another slice of bread on top and slice the sandwich in half diagonally. In a 10" pan, heat the oil to between 365* and 375*. Do NOT let the oil reach a higher temperature than this; if the starts to smoke, turn the heat down. Dip half of the sandwich in the batter, allowing excess to drain, and very carefully place into the hot oil. Repeat with the other sandwich half. Cook for 3 minutes on each side. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Sprinkle the sandwiches lightly with owedered sugar and serve with blackberry preserves on the side. Serves 4.

Parmesan Pita Points

This recipe comes from the kitchen of Chef Cliff Pleau at the California Grill at Walt Disney World's Contemporary Hotel.

  • 4 pieces of pita bread sliced into 4 to 6 wedges.
  • Fresh herbs, rosemary, thyme or parsley
  • Diced garlic and ground pepper
  • Parmesan Cheese

Drizzle pita with olive oil and sprinkle fresh herbs, finely chopped garlic pepper and Parmesan cheese. Put under broiler for 2 minutes or until brown and bubbly. Serve immediately as an appetizer.

Penne Bologmese

This recipe is from the kitchen of Chef Francesco Abbinanti at Mama Melrose's at the then Disney Hollywood Studios in Walt Disney World.

  • 2 tablespoon olive oil
  • 2 tablespoons butter
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 1/2 pound Italian sausage, half hot/half sweet
  • 1/2 pound lean ground beef
  • 1/2 cup dry red wine
  • 3 -28 oz. cans of imported pear shaped tomatoes, drained and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 pound cooked penne pasta
  • Fresh parsley, chopped
  • Fresh grated Parmesan cheese

Heat oil and butter in a large, heavy saucepan over medium-high heat. Saute the carrots and onions, then stir in the sausage and ground beef. Continue to cook over medium heat, stirring occasionally, until done, then drain the mixture. Stir in the wine and heat to boiling. Reduce the heat and simmer uncovered until all the wine has evaporated. Stir in the  tomatoes, salt, pepper and oregano and heat again to boiling. Reduce heat, cover and simmer for 45 minutes, stirring occasionally. Toss the one pound of penne pasta, garnish with parsley and parmesan and serve.

Poppyseed Angel Food Cake

This recipe comes from the kitchen of Chef Cliff Pleau at the California Grill at Walt Disney World's Contemporary Hotel.

  • 2 1/2 cups cake flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons cream of tartar
  • 1 tablespoon cornstarch
  • 11 egg whites
  • 2 cups sugar
  • 2 cups confectioner's sugar
  • 1 tablespoon vanilla extract
  • Zest of 1 lemon
  • 1/2 cup poppy seeds

Sift together flour, salt, cream of tartar, and cornstarch and set aside. Beat egg whites at high speed. When they begin to thicken, slowly add sugars and whip to medium stiffness. Add vanilla extract. Stir lemon zest and poppy seeds into dry mixture, then gradually fold into meringue. Pour into two un-greased loaf pans. Bake at 325* for about 50 minutes. Remove the cakes from the oven when done and let them cool upside down on a rake. serve with a sauce made from seasonal fruit mixed with water and sugar to taste.

Prosciutto and Melon Salad with Honey Lavender Vinaigrette

This recipe comes from the kitchen of Chef Roland Muller at Walt Disney World's Grand Floridian Hotel.

  • 1 1/2 cantaloupes, peeled and sliced in wedges
  • 1/2 pound prosciutto, sliced
  • 1/2 cantaloupe, scooped into melon balls
  • 1 1/4 cups Honey-Lavender Vinaigrette​​

Wrap the cantaloupe wedges with slices of prosciutto and arrange on a serving plate. Decorate with melon balls and drizzle vinaigrette. Marinate in the refrigerator at least one hour, Serves 6 as an appetizer.

Honey-Lavender Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/4 cup white vinegar
  • 1 tablespoon steak sauce
  • 1 Tablespoon Pernod or an Anise liquor
  • 1 tablespoon chopped fresh basil
  • Salt, Pepper and crushed red pepper to taste

Combine all in a cruet and shake well. Makes enough dressing for 6 people.

Strawberry-Banana Bread

This recipe comes from the Whispering Canyon Cage at Wilderness Lodge in Walt Disney World.

  • 1 cup butter. softened
  • 2 cups granulated sugar
  • 2 cups ripe bananas, mashed
  • 4 eggs
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 3 cups flour
  • 1 1/2 pounds frozen sliced strawberries, sliced

Grease two 9 x 5 inch loaf pans. Preheat oven to 325*. In a large mixing bowl, cream the butter and sugar. Incorporate the bananas and scrape the sides of the bowl with a spatula. Add the eggs one at a time, mixing thoroughly after each one. Set aside. In another bowl, mix together the salt, baking soda, and flour. Add the flour mixture to the butter mixture and stir until fully incorporated. Add the strawberries. Pour into prepared pans and bake for 60 to 75 minutes or until a toothpick inserted in the middle comes out clean. Cool completely on a rack before inverting onto a plate. Makes 2 loaves.

Tonga Toast

This recipe comes from the Kona Cafe at the Polynesian Resort at Walt Disney World.

  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 loaf sourdough bread
  • 2 bananas, peeled
  • 1 quart canola oil, for frying

Mix the sugar and the cinnamon with a fork blending thoroughly and set aside.Slice the bread into 5 two inch thick slices. Cut the banana in half crosswise. Place a bread flat on the counter and tear out just enough of the middle to stuff half the banana into. Do not tear all the way through, just dig a trench. Repeat with each bread slice. in a large pot or deep fryer, heat the oil to 350*, use a candy thermometer to make certain the oil does not get any hotter or it will burn. Gently place one bread slice into the oil for 1 minute or until light brown. Turn and fry for another minute on the other side, Remove bread from the pot and toss it in the sugar and cinnamon mixture. Repeat for each piece.


Wild Mushroom Risotto

This recipe comes from Palo, the top deck restaurant on the Disney Cruise ships, Magic and Wonder.

  • 2 candied tomatoes
  • 1 ounce dried porcini mushrooms
  • 3 cups boiling vegetable stock
  • 4 cups boiling chicken stock
  • 2 cups sliced fresh assorted mushrooms
  • 2 tablespoons oil oil, divided
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 medium leek, white part only, chopped
  • 1 clove garlic, minced
  • 4 tablespoons chopped Italian parsley, divided
  • 1 pound Arborio rice
  • 2/3 cup white rice
  • 1/2 cup fresh grated Parmesan cheese
  • Salt, pepper and basil to taste

First, make the candied tomatoes: cut 2 plum into quarters, coat with olive oil, and place on a baking pan. Season with salt, pepper and a pinch of sugar. Bake at 150* for 35 minutes. While the tomatoes are baking, place the Porcini mushrooms in a large bowl and cover with boiling vegetable stock. Steep for 30 minutes. Remove mushrooms with a slotted spoon and set aside. Strain stock with a fine sieve and add to chicken stock, Saute the fresh mushrooms in a tablespoon of olive oil until tender. Set aside. Melt butter and a tablespoon of olive oil in a large pan. Add onion, leek and garlic and cook over medium heat until the onions are transparent. Add 2 tablespoons of parsley and rice and stir to coat. Add the wine and stir until evaporated. Add all the mushrooms and stir, then reduce the heat and add a ladle of chicken stock. Stir the rice  until the liquid is absorbed, add another ladle of stock, and continue in this manner until all the stock has been added and rice is tender, but firm to the bite. Remove from heat, add Parmesan and remaining parsley. Season with salt and pepper. Garnish with fresh basil and candied tomatoes and serve immediately. Serves 6 to 8.

Wild Striped Bass (or similiar fish) and Scallops with Artichoke Salsa and Curry Oil

This recipe comes from the kitchen of Chef Roland Muller at Walt Disney World's Grand Floridian Hotel.

  • 2 tablespoons olive oil
  • 6 eight ounce, wild striped bass steaks, skinned
  • 24 sea scallops
  • 2 tablespoons butter
  • 3 potatoes, peeled, sliced thin and blanched
  • 1 1/2 cups Artichoke Salsa
  • 1/2 cup curry oil
  • 2 tablespoons chives, finely chopped
  • Salt and Pepper to taste

In a large skillet, heat the olive oil over a medium-high heat and pan sear the bass and sea scallops. Do this in bathes and do not over cook. While the fish is cooking heat butter in another large skillet and saute the potatoes for about 5 minutes. Arrange the steaks and scallops in the middle of a large serving plate. Surround the fish with potatoes and top the fish with the Artichoke Salsa. Finish drizzling Curry Oil over the dish, decorate with chives and season with salt and pepper.

Artichoke Salsa

  • 1/4 cup olive oil
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 6 artichoke hearts, diced
  • 1 medium tomato, peeled, seeded and diced
  • 1/2 small red onion, diced
  • 1 medium bunch of cilantro, chopped
  • 4 tablespoons Tabasco sauce
  •  salt and pepper to taste

In a saute pan, heat the olive oil on medium-high heat. Add all other ingredients except salt and pepper, heating evenly. Serves 6.

Curry Oil

1/2 cup olive oil

2 tablespoons curry powder

Combine both ingredients in a small sauce pan and bring to a simmer. Let settle and strain through a coffee filter at least one hour. Serves 6.

I like to collect recipes from Disney Theme Parks and Resorts, as well as other theme parks.

Below you will find a list alphabetically of the recipes I have collected to date.

Disney  &  Other Theme Park Recipes

The recipes listed below are as follows:

  • ​Asian Coleslaw
  • Banana Foster Shortcake
  • Blue Bayou Mint Julep Drink
  • Chicken and Chianti Risotto
  • Chocolate Souffle
  • ​Cinnamon Yummies
  • Flourless Mocha Torte
  • ​Grilled Pork Tenderloins with Polenta and Balsamic Smothered Mushrooms and Spiced Olive appetizer
  • Grilled Yellowfin Tuna with Cilantro Lime Yogurt Sauce​
  • ​Mama Melrose Fruit Salad
  • Monte Cristo Sandwich
  • ​Parmesan Pita Points​
  • Penne Bolognese
  • ​Poppyseed Angel Food Cake
  • ​Prosciutto and Melon Salad with Honey Lavender Vinaigrette
  • Strawberry-Banana Bread
  • ​Tonga Toast
  • ​Wild Mushroom Risotto
  • ​Wild Striped Bass (or similiar fish) and Scallops with Artichoke Salsa and Curry Oil