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Recipes
Tie-Dyed Cheesecake (Pop Century)
By ArmySister
This is one of the items that the Pop Century Resorts at Walt Disney World is known for and boy is it yummy!!
- Red Velvet Cake (Bottom Crust):
- 1/4 cup butter, softened
- 3/4 cups sugar
- 1 egg
- 1 tablespoons cocoa
- 1 ounce red food coloring
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup buttermilk and1 cups flour
- 1/2 tablespoon vinegar
- 1/2 teaspoon baking soda
- Cheesecake Filling:
- 1 1/2 lb. Cream Cheese
- 1 1/3 C. Sugar
- 5 Large Eggs
- 16 oz. Sour Cream
- 1/4 C. Flour
- 2 tsp. Vanilla
- 2 tsp. Lemon Juice
Bruschetta (Hollywood & Vine)
By ArmySister
Hollywood & Vine, Disney-MGM Studios (now called Hollywood Studios)
- 1 lb diced tomatoes
- 1 T. French basil chiffonade
- 2 T. diced onions
- 1 T. minced garlic
- 2 T. shredded mozzarella
- 2 oz. white balsamic vinegar
- 2 oz. olive oil
- Kosher salt to taste
- Ground black pepper to taste
Fresh Mozzarella Tomato Stack (Mama Melrose)
By ArmySister
Mama Melrose Disney's Hollywood Studios (formerly MGM)
- 2 tomato slices - 3 oz each
- 2 fresh Mozzarella cheese slices, 2 1/2 ounces each
- 1 ounce julienne Prosciutto
- 3/4 ounce greens mix
- 1-1/2 ounces dressing
- 1/2 ounce Balsamic reduction
- 1/4 ounce toasted pine nuts
Grilled Chicken with Brushetta (Mama Melrose)
By ArmySister
From Mama Melrose's, Disney-MGM Studios
- 2 each chicken breast
- 1 1/2 tbsp olive oil
- 1/4 tsp Kosher salt
- 1/4 tsp fresh ground black pepper
- 1 each yellow squash, slice both squash and zucchini lengthwise in quarters
- 1 each zucchini, slice both squash and zucchini lengthwise in quarters
PB & J Shakes (50's Prime Time Cafe)
By ArmySister
50's Prime Time Cafe, Disney-MGM Studios, Hollywood Studios
- 1/4 cup creamy peanut butter
- 3 tablespoons grape jelly
- 1/4 cup milk
- 3 cups vanilla ice cream, softened
Tropical Slaw (Crystal Palace)
By ArmySister
Soak red cabbage for 1 hour Drain and remove excess moisture Add to cabbage and carrots Combine all ingred
- Tropical Slaw Dressing:
- 3 quarts cabbage, shredded
- 1 1/4 cups red cabbage, shredded
- 3/4 cup carrots, shredded
- 3 jicama, peeled and shredded
- 1 1/2 cups pineapple, diced, drained
- 4 ounces coconut flakes, toasted
- Salt and pepper, to taste
- 1/4 cup white wine vinegar
- 1/2 tablespoon Jamaican Jerk Spice
- 1/4 can Coco Lopez
- 1/4 teaspoon caraway seeds, toasted
- 1 1/2 cups mayonnaise
Cheddar Cheese Soup (Le Cellier)
By ArmySister
Le Cellier, Canada, Epcot, Walt Disney World
- 1/4 lb. smoked bacon finely chopped
- 1 medium red onion cut into 1/4 in. pieces
- 1/2 cup finely sliced celery
- 1/2 cup finely chopped carrots
- 3 TB all-purpose flour
- 3 cups whole milk
- 2 cups chicken stock
- 12 oz. grated white cheddar, Canadian Black Diamond
- 3 dashes Tabasco
- 1/2 tsp. Worcestershire sauce
- 1/2 cup Moosehead Canadian Ale, room temperature
- salt and pepper to taste
- 1 TB thinly sliced chives
Pasta Salad with Feta, Fresh Vegetables and Balsamic Vinaigrette (Crystal Palace)
By ArmySister
Gather all of the ingredients and mix well
- 2 lbs pasta
- 1/2 cup red onions (julienne)
- 1/4 cup red peppers (julienne)
- 1/4 cup green peppers (julienne)
- 1/4 cup red beefsteak tomatoes (julienne)
- 1/2 cup feta cheese (crumbled)
- 1/2 cup Parmesan cheese (shredded)
- 1/2 cup Kalamata olives (rough chopped)
- 1 cup white balsamic vinaigrette
- 1/4 cup olive oil
- 2 Tablespoon chives
- Salt and pepper to taste
Chocolate Wave Cake (Coral Reef)
By ArmySister
With warm chocolate and melted cream filling, this utterly decadent dessert is guaranteed to knock your socks off
- For the white-chocolate truffle:
- INGREDIENTS
- 3/4 cup butter
- 1 cup semisweet chocolate chips
- 1 cup sugar
- 2 1/2 teaspoons cornstarch
- 4 eggs
- 4 egg yolks
- 1 1/2 teaspoons Grand Marnier
- 6 ounces white chocolate
- 3 tablespoons heavy cream
- 3 tablespoons softened butter
- 2 tablespoons Grand Marnier
Green Thai Curry Chicken (Crystal Palace)
By ArmySister
Green Thai Curry Sauce: Sauté onions, garlic and green curry paste in olive oil for 5 minutes
- Green Thai Curry Sauce:
- 1 tablespoon olive oil
- 6 each chicken breasts, sliced very thin
- 1 teaspoon kosher salt
- 1/4 teaspoon Madras Curry Powder
- 2 1/2 cups coconut milk
- 1/2 tablespoon fresh garlic, chopped
- 1 1/2 tablespoons olive oil
- 1/4 cup yellow onion, diced
- 1 teaspoon Madras Curry Powder
- 1 tablespoon Thai Curry Pesto, Greek Island
- 1 teaspoons kosher salt
- 1 ounce butter, for roux
- 1 ounce flour, for roux
- 1 pinch turmeric
- 1 1/2 teaspoons Green Thai Curry Paste
- Julienne red pepper, for garnish
- Long cut chives, for garnish