<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

Does anyone have the Perkins Thai Noodle receipe from Skipper Canteen?

I just want to know the basic sauce. It was delicious and I'd love to make it at home with my basic stir fry.
 


I just got back from DCA, and we ate at carthay circle. They had a coconut lime non-alcoholic drink that was to die for. Anyone have that recipe? I emailed the resort, but they said they could not give out the recipe. Thanks!
 
*This recipe was taken from Cooking with Mickey Around our World*

Tuna Fish Dip


Gulf Coast Room
Contemporary Resort

Yield: 4 cups

Ingredients:
  • 1 small onion
  • ¼ cup coarsely chopped parsley
  • 1 can (2 oz) anchovies, drained
  • 2 tsp leaf tarragon
  • 2 tsp vinegar
  • 1 tbsp grated horseradish
  • 1 small clove garlic
  • 2 cans (6 ½ oz each) tuna fish, drained
  • 2 tbsp lemon juice
  • 1 ¾ cups mayonnaise
  • 1 package (3 oz) cream cheese, at room temperature
  • ¼ cup (2 oz) blue cheese, at room temperature
  • ¼ tsp Worcestershire sauce
  • ½ tsp curry powder or to taste
  • Salt and freshly ground pepper to taste
Directions:

Cut onion into 4 pieces and put with parsley, anchovies, tarragon, vinegar, horseradish, garlic, tuna fish, and lemon juice into the food processor with steel blade. Process until mixed thoroughly. Spoon out into a 2 quart bowl. Add remaining ingredients to processor and process until smooth. Blend into tuna mixture in bowl. Add more curry powder and/or salt and pepper to taste. Chill mixture overnight in refrigerator to thicken and blend flavors. Serve with assorted crackers.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Clam Dip


Cap’n Jack’s Oyster Bar
Walt Disney World Shopping Village

Yield: 2 servings

Ingredients:
  • 1 cup chopped fresh clams (about 10)
  • 3 small Greek peppers
  • 1 ½ tsp fish bouillon
  • 1 package (8 oz) cream cheese, softened
  • 1 tbsp chopped chives
  • 1 tsp seasoned salt
  • ¾ cup dairy sour cream
Directions:

Drain clam liquid into a small skillet. Bring to a boil. Add chopped clams and heat below boiling point for 2 or 3 minutes. Drain and put into a food processor with steel blade. Cut stems off Greek peppers and cut each into several pieces. Put in food processor. Add fish bouillon, cream cheese cut in pieces, chives, and salt. Process until blended. Add sour cream and process just to blend. Makes 2 cups. Serve chilled with assorted.
 
Last edited:


*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Cucumbers Dill


Contemporary Resort Banquets
Contemporary Resort

Yield: 2 cups sauce

Ingredients:
  • 2 cups mayonnaise
  • ¼ cup chopped fresh dill
  • 1 ½ tsp Dijon mustard
  • ⅛ tsp Worcestershire sauce
  • Salt and white pepper to taste
  • 2 to 3 crisp, fresh cucumbers

Directions:

Mix mayonnaise with dill, mustard, and Worcestershire sauce. Add salt and pepper to taste. Chill well. Wash and rinse cucumbers. Cut into ⅛ inch thick slices and chill in ice water for about an hour. Drain. Serve with dill sauce.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Coconut Dip


Polynesian Buffet
Polynesian Village Resort

Yield: 1 ⅓ cup

Ingredients:
  • ⅔ cup dairy sour cream
  • ⅓ cup coconut cream
  • ⅓ cup brown sugar
Directions:

Mix together sour cream, coco lopez, and brown sugar. Use as a dip for fruits such as orange sections, fresh pineapple spears, fresh figs, apricots, or banana slices.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Polynesian Honey Dip


Papeete Bay Verandah
Polynesian Village Resort

Yield: 1 ¾ cups dip

Ingredients:
  • 1 cup dairy sour cream
  • ½ cup brown sugar
  • ¼ cup honey
  • 2 tbsp brandy
  • Cubes of Fresh coconut

Directions:

Place sour cream in blender, mix a few seconds until smooth. Gradually add brown sugar, mixing to blend. Add honey and brandy and mix a few more seconds to blend. Chill. Serve as a dip with bite size cubes of fresh coconut.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Kaltschale (Cold Fruit Soup)


Club 33
New Orleans Square
Disneyland

Yield: 6 servings

Ingredients:
  • 2 cups sliced, peeled peaches
  • 2 cups diced, peeled fresh pineapple
  • ½ cup watermelon or honeydew melon pulp
  • ½ cup red and white currants
  • 1 cup puree of strawberries
  • 2 cups white wine
  • ⅛ tsp cinnamon
  • ¾ cup sugar
  • Very finely grated peel (zest) of 1 lemon
  • 3 cups chilled champagne

Directions:

Bring all fruit to a boil with wine, cinnamon, sugar, and lemon zest. Boil 1 minute. Cool.

Drain cooked fruit and add champagne to juice. Put cooked fruit in bowls. Pour champagne and juice mixture over fruit.

NOTE: If red and white currants are not available, substitute ¼ cup seedless, red currant jelly.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Chilled Green Apple Soup


Papeete Bay Verandah
Polynesian Village Resort

Yield: 6 servings

Ingredients:
  • 1 ½ pounds Granny Smith green apples (at least 4 apples)
  • 2 cups apple cider
  • 1 ½ inch cinnamon stick
  • 5 cloves
  • 1 small bay leaf
  • ½ cup sugar
  • ¼ tsp salt
  • ⅔ cup heavy cream
  • ¼ cup apricot brandy
  • Optional: 6 Salal leaves and 6 orchids

Directions:

Reserve 1 apple. Wash remaining apples, cut into quarters and remove core. Cut into small pieces; combine with cider in a saucepan and simmer 20 minutes. Add cinnamon, cloves, bay leaf, sugar, and salt. Simmer, covered, stirring occasionally for 45 minutes more. Put through food mill and set aside to cool.

When cool, add heavy cream and brandy. Peel, core, and finely dice remaining apple and stir into apple mixture. Chill well. Garnish with Salal leaves and orchids, if available.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Cream of Broccoli Soup


Polynesian Village Resort

Yield: 5 cups

Ingredients:
  • 4 cups (about 1 pound) broccoli stems, cut very fine
  • 1 quart chicken broth
  • 1 bay leaf
  • ½ cup finely chopped onion
  • 3 chicken bouillon cubes
  • ¼ cup butter
  • ¼ cup flour
  • 1 cup half and half
  • 1 ½ cups finely cut broccoli buds
  • ¼ tsp white pepper

Directions:

Combine broccoli stems, chicken broth, bay leaf, and onion in a saucepan. Bring to a boil and cook for 10 minutes. Add bouillon cubes and cook 3 minutes longer. Strain and set broth aside.

In a saucepan, melt butter and add flour. Cook and stir for 5 minutes over low heat, being careful not to brown. Add half and half and broth and stir until mixture boils and is thickened. Add broccoli buds and pepper. Let simmer over low heat for 20 minutes, stirring occasionally.

This soup is also good served ice cold.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Vichyssoise (Cold Leek Potato Soup)


Contemporary Resort Banquets
Contemporary Resort

Yield: 6 cups

Ingredients:
  • 2 cups sliced leek (white part only)
  • 2 cups diced potatoes
  • 1 quart chicken broth
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¾ cup heavy cream or half and half
  • Minced chives

Directions:

Cut white part of leeks in half lengthwise, separate layers and wash in cold water. Combine with potatoes, chicken broth, salt, and pepper in a 2 or 3 quart saucepot. Bring to a boil and simmer, covered, for 40 minutes. Cool for at least 15 minutes. Then puree 2 cups at a time in the food processor with steel blade until smooth. Continue until all cooked mixture has been processed. Stir in cream or half and half. Chill well. Serve garnished with minced chives.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Philadelphia Pepper Pot Soup


Liberty Tree Tavern
Liberty Square
Magic Kingdom

Yield: 9 ½ cups

Ingredients:
  • 1 tbsp margarine
  • ⅓ cup diced ¼ inch onions
  • 2 tbsp finely diced leeks or green onions
  • ½ cup ½ inch pieces celery
  • ¼ cup diced ¼ inch ham
  • 6 cups water
  • 5 chicken bouillon cubes
  • 5 beef bouillon cubes
  • ½ cup ½ inch squares green pepper
  • ⅙ tsp cracked pepper
  • 1 can (16 or 17 oz) tomatoes, diced ½ inch
  • 2 tsp salt
  • 4 oz tripe cooked and cut in julienne pieces
  • 1 cup cooked rice

Directions:

Heat margarine in a large saucepot. Add onions, leeks, celery, and ham and saute, stirring, until vegetables are done. Add water and bouillon cubes and cook a few minutes to dissolve bouillon. Add remaining ingredients and simmer 5 minutes.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Black Bean Soup


Empress Lilly
Village Restaurant
Walt Disney World Shopping Village

Yield: 2 ½ quarts

Ingredients:
  • 1 ¼ cups black beans
  • 1 quart water
  • 3 tbsp bacon fat
  • 1 medium onion, diced
  • 1 cup diced celery
  • ½ cup diced green pepper
  • 2 quarts chicken broth
  • 1 large ham hock (or 2 small ham hocks)
  • ½ cup uncooked regular rice
  • Salt and freshly ground pepper to taste
  • ¾ tsp ground cumin
  • ¼ cup vinegar or red wine

Directions:

Wash beans and soak overnight in 1 quart water. Heat fat in a large saucepot and saute onion, celery, and green pepper until tender. Add chicken broth, ham hock, and drain beans. Cook until beans are almost done, about an hour. Add rice and cook an additional 20 minutes, until rice is tender. Remove ham hock. Cool. If there is any meat on ham hock, dice in small pieces and return to soup. (Discard fat, bone, and skin). Season soup with salt, pepper, cumin, and vinegar or red wine, and reheat.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Mushroom and Barley Soup


Village Restaurant
Walt Disney World Shopping Village

Yield: 9 cups

Ingredients:
  • ½ cup pearl barley
  • 1 clove garlic, minced
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 4 tbsp butter
  • 2 quarts chicken broth
  • ¾ pound mushrooms, chopped (about 4 cups)
  • Salt and white pepper to taste

Directions:

Soak barley in water overnight.

Saute garlic, onion, and celery in butter until tender. Drain barley and add to vegetables. Satue 10 minutes longer until barley becomes thick.

Add chicken broth and mushrooms and simmer, covered, until barley is tender, about 1 hour. Season to taste with salt and pepper.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Northern Bean Soup


Village Restaurant
Walt Disney World Shopping Village

Yield: 7 cups

Ingredients:
½ pound (1 ¼ cups) Michigan Pea Beans
Water
½ cup diced onion
½ cup diced celery
1 large clove garlic, crushed, diced
¼ cup bacon fat
½ cup diced fresh tomato
1 ½ quarts chicken broth
⅛ tsp cumin
Salt and white pepper to taste

Directions:

Wash and soak beans overnight in cold water. Next day, drain and cook in 1 ½ quarts water until tender. Drain again.

In a separate pan, saute onion, celery, and garlic in bacon fat for 5 to 8 minutes. Add tomato and chicken broth and cook, covered, 10 minutes or until vegetables are tender. To thicken the soup, take about 1 cup of the cooked beans and put them through a food mill. Add with remainder of beans to broth and vegetables. Season to taste with cumin and salt and white pepper.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Clam and Corn Chowder


The Land Grille Room
The Land
EPCOT Center

Yield: 7 cups

Ingredients:
2 tbsp butter
1 can (17 oz) whole kernel corn
½ cup diced green pepper
2 tbsp flour
5 ⅔ cups New England Clam Chowder (Cap'n Jack's Clam Chowder Recipe)
Salt and white pepper to taste

Directions:

Heat butter in large sauce pot and saute corn and green peppers lightly. Blend in flour and cook 2 or 3 minutes. Add New England Clam Chowder, salt and pepper, and cook and stir until hot.
 
Last edited:
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Conch Chowder


Tangaroa Terrace
Polynesian Village Resort

Yield: 6 cups

Ingredients:
  • ½ recipe (about 5 cups) Pepper Pot Soup (see above)
  • ½ pound cooked minced conch meat
  • 2 tsp coarsely ground black pepper
  • ½ tsp dried oregano leaves
  • ¾ tsp granulated garlic
  • 1 large bay leaf
  • 2 tbsp butter, softened
  • 2 tbsp flour

Directions:

Put Pepper Pot Soup in a 2 quart saucepot. Add conch meat, pepper, oregano, garlic, and bay leaf. Bring to a boil and simmer, covered, 20 minutes. Remove bay leaf. Mix butter and flour and stir into chowder. Continue to cook until liquid thickens.
 
Last edited:

GET A DISNEY VACATION QUOTE

Dreams Unlimited Travel is committed to providing you with the very best vacation planning experience possible. Our Vacation Planners are experts and will share their honest advice to help you have a magical vacation.

Let us help you with your next Disney Vacation!






Top