[Mickey Crazy]

This thread has been closed and made into its own Forum -> http://www.talkdisney.com/forums/disney-recipes/

Rick and I moved the posts from this thread today and you can now sort them by date or alphabetically!

Thanks for all your hard work and enjoy the new forum!!

Talk Disney Brings you Disney Recipes!

We are about to launch a new thread on Disney recipes!

Our hope is that the members will read, comment, ask for, and perhaps even place Disney Recipes.

There are a few short rules we ask our members to follow.

Please do not cut and paste a recipe from a copy-righted site.
There are many sites willing to share , without us having to deal with a copyright issue.

Check to make sure the recipe has not already been added to this thread.

Feel free to comment on a recipe.

Only one recipe per post!

Requests for recipes are allowed.

Only Disney Recipes please! They can come from any park (both Coasts), Overseas, Downtown Disney , resorts, or Epcot Food Festival Winners! As long as it is served in a Disney Restaruant, or property.

We will use this first post as an index , or shortcut, to give the page number to find a specific recipe. Our staff will edit this thread and place each new Recipe to the bottom of the list along with the date it was added.

We will not place the recipes in alphabetical order


Here is what you need to do .

Give the name of the dish and where it is served, followed by the recipe.

Please tell if it is a main dish, appetizer,side dish or dessert.

If a sauce or something is required with the dish, it can be included.

We do not want complete menu recipes!Lets stay with one dish.

This thread will be free form and is meant to be a fun thread and not a formal thread!!!!!!!


So lets have fun!


Our staff will be placing a few recipes to get the ball rolling

______________________________________________

Index

50's Primetime Cafe-Disney Studios , Meatloaf with Mushroom Gravy; Page 1
Le Cellier, Canada, Epcot, Pasta Salad; Page 1
Citricos Restaurant, Gingerbread Ice Cream with Chocolate Soup ; Page 1
Rose & Crown Pub & Dining Room , Fish and Chips: page 1
Crystal Palace -- Magic Kingdom, Breakfast Lasagna: page 1
Boatwright's Dining Hall -- Port Orleans Riverside Resort - Bayou Crawfish Pasta page 1
Main Street Bakery -- Magic Kingdom Double Chocolate Chunk Cookies Page1
Concourse Steakhouse -- Contemporary Resort Onion Soup Page 1
Boma - Animal Kingdom Lodge - Oxtail & Barly Soup - Page 1
Spoodles -- Boardwalk Resort- Spicy Vegetable Stew - Page 1
Mama Melrose -- Disney Studios Chicken & Chianti Risotto Page 1
The Plaza Restaurant- MK- Walt's Favorite Chocolate Soda- Page 1
Boma- Animal Kingdom Lodge- Seafood Gumbo- Page 2
Port Orleans French Quarter - Beignets - Page 2
Spoodles -- Boardwalk Resort - Arugula and Pear Salad with Pomegranate - Page 2
Disney's 50's Prime Time Cafe - Chicken Pot Pie - Page 2
Tony's Town Square -- Magic Kingdom - Lasagna - Page 2
At many Disney Spots - Mickey Mouse Waffel Batter - Page 2
Portobello Yacht Club -- Downtown Disney - White Chocolate Crème Brulee - Page 2
Le Cellier - Crab Cakes - page 3
Food and Wine Festival Germany - Apple Strudel with Vanilla Sauce - Page 3
Planet Hollywood - DownTown Disney - Cap'n Crunch Chicken - Page 3
Hollywood Brown Derby - Disney studios - Cobb Salad - Page 3
Wilderness Lodge Resort - Sake Kasu Halibut - Page 3
Liberty Tree Tavern -- Magic Kingdom - Cape Cod Pasta with Scallops - Page 3
The Land - Epcot - Angel Food Cake Recipe - Page 3
Liberty Tree Tavern, MK - Strawberry Viniagrette - Page 4
California Grill -- Contemporary Resort - Baked Chili - Page 4
Narcoossee's - Grand Floridian - Scallops in Papillote - Page 4
Blue Bayou - Disneyland - Monte Cristo sandwich - Page 4
Disney Institute - Cajun Onion Bread - Page 4
Port Orleans Riverside - BBQ Shrimp Orleans - Page 4
Restaurant Marrakesh, Epcot - Apple Crepes - Page 4
Mama Melrose -- Disney Studios - Fruit Salad - Page 4
Coral Reef - EPCOT- Chocolate Wave Cake - Page 5
California Grill, Contemporary Resort - Grilled Pork Tenderloin - Page 5
Ghirardelli's - DownTown Disney- Hot Fudge Sauce - Page 5
House of Blues, DownTown Disney - Cajun Meatloaf - Page 5
Portobello Yacht Club - Rigatoni Calabrese - Page 5
Food and Wine Festival - Maple Glazed Salmon with Wild rice and Cranberry Medley (Canada) - Page 5
Animal Kingdom Lodge - Paw Print Brownies - Page 5
Food and Wine Festival - Beef Stroganoff (Russia) - Page 6
Tony’s Town Square , MK - Eggplant Rollatini - Page 6
Prime Time Cafe - Disney Studios - Chicken pot pie - Page 6
Beaches & Cream, Beach Club - Milky Way Cake - Page 6
Whispering Canyon Cafe, Wilderness Lodge - Smoked Pulled Pork - Page 6
Wolfgang Puck Cafe - Chinois Chicken Salad - Page 6
Nine Dragons Restaurant, Epcot - Canton Beef - Page 6
Bistro de Paris, Epcot - Coq Au Vin Du Beaujolais - Page 6
Mama Melrose -- Disney Studios - Fruit Salad - Page 7
Goofy's Kitchen ,Disneyland - Goofy's Hot Chocolate Cake - Page 7
Mara, Animal Kingdom Lodge - African House Salad - Page 7
Columbia Harbor House, Magic Kingdom - Vegetarian Chili - Page 7
Liberty Tree Tavern, Magic Kingdom - Caramel Apple Pie - Page 7
Wolfgang Puck Cafe, Downtown Disney - Fettucine Wolf-Fredo - Page 7
Planet Hollywood, Downtown Disney - Bananas Foster Cheesecake - Page 7
Animal Kingdom Lodge - Boma - Chicken Corn Chowder - Page 7
Disneyland - Cafe Orleans - Gusteau's Ratatouille - Page 8
Wolfgang Puck Cafe, Downtown Disney - Tortilla Soup - Page 8
Strombolis Ristorante -- Disneyland - Roast Pork and Oven-fresh Bread - Page 8
Swan and Dolphin Resort - Crispy Half Chicken with Pumpernickel Panzanella, Melted Tomato and Parmesan - Page 8
Le Cellier, Epcot - Asian Shrimp Cocktail Plate - Page 8
Boardwalk Bakery - Chocolate Dipped Almond Biscotti - Page 8
Contemporary Resort Catering - Ginger Pumpkin Soup - Page 8
Flying Fish Cafe, BoardWalk - Potato Wrapped Snapper - Page 8
Boma - Animal Kingdom Lodge - Potato Bacon Soup - Page 8
Rose & Crown, Epcot - Guinness Stew - Page 8
Rose & Crown - Epcot - Cottage Pie - Page 8
50's Prime Time Cafe, Disney Studios - Fried Boursin Cheese - Page 8
Blue Bayou, Disney Land - Chicken Florentine - Page 9
Swan and Dolphin - Chicken Picatta - Page 9
Remy's Ratatouille - Confit Byaldi - Page 9
Disney Institute - Chicken and Andouille Jambalaya - Page 9
San Angel Inn, Epcot - Pollo A Las Rajas - Page 9
House of Blues, Downtown Disney - File Chicken Gumbo - Page 9
Liberty Tree Tavern, Magic Kingdom - Lemon Strawberry Trifle - Page 9
Animal Kingdom Lodge - Boma - Flank Steak Marinade - Page 9
The Contemporary - Walt's Lemon Meringue Pie - Page 9
Le Cellier Steakhouse, Epcot - Cheddar Cheese Soup - Page 9
Grand Floridian Café - Chocolate-Crusted Key Lime Tart - Page 9
Maya Grill, Coronado Springs- Cafe Con Leche Flan - Page 9
Flying Fish Cafe, BoardWalk- Banana Napoleon- Page 9
House of Blues, Downtown Disney-File Chicken Gumbo- Page 10
Tusker House, Animal Kingdom Peanut Crusted ChickenPage 10
Rose and Crown Dining Room, Epcot- Chicken and Leek Pie- Page 10
Nine Dragons Restaurant, Epcot- Canton Beef- Page 10
Tony's Town Square-MK- Lasagna - Page10
Ohana, Polynesian- Honey Coriander Chicken Wings- Page 10
Whispering Canyon Cafe, Wilderness Lodge- Smoked Pulled Pork-Page 10
Le Cellier Steakhouse, Epcot- Maple Syrup Pie-Page 10
Coral Reef, Epcot- Pan Seared Salmon-Page 10
Polynesian Resort- Tonga Toast (Banana Stuffed French Toast)-Page 10
California Grill- Salmon and English Pea Risotto with Spring Ramps- Page 10
California Grill, Contemporary Resort- Rice Krispy Sushi - Page 10
Jiko, Animal Kingdom Lodge- Berbere Braised Lamb Shank-Page 11
Mama Melrose's, Disney's Hollywood Studios-
Oven Baked Chicken Parmesan- Page 11
Bistro de Paris, Epcot- Soupe a L'Oignon Gratinee-Page 11
Liberty Tree Tavern, MK-Flank Steak Marinade -Page 11
Rose and Crown, Epcot- Lemon Posset-Page 11
Germany-EPCOT- Smoked Ribs with Braised Red Cabbage with Chestnuts -Page 11
Mama Melrose's, Disney Studios- Cappuccino Creme Brulee- Page 11
2010 Food and Wine Fest- Belgian Waffles with Berry Compote and Whipped Cream- Page 11
Tony's Town Square MK - Lemon Panna Cotta - Page 11
France, EPCOT- a la Flamme Alsacienne - Page 11
Boma, Animal Kingdom Lodge- Butternut Squash Soup- Page 12
Le Cellier Steakhouse, Epcot - Butterscotch Bread Pudding - Page 12
Epcot International Food & Wine Festival 2010 - Mussels in Roasted Garlic Cream Sauce - Page 12
Contemporary Resort - Sticky Mickeys - Page 12
50s Prime Time Cafe - Prime Time Pot Roast - Page 12
Kona Cafe, Polynesian Resort - White & Dark Chocolate Cheese Cake - Page 12

__________________

Lanyards are hidden hidden. Turn them on in your options

Rick

"Our greatest natural resource is the minds of our childen"

Walt Disney

Talk Disney Administrator

[Mickey Crazy]

I tried this once and loved it!



Gingerbread Ice Cream with Chocolate Soup - Citricos Restaurant




Gingerbread Ice Cream
1 pt. (2 cups) vanilla ice cream, slighfly softened
2 Tbsp molasses
2 tsp ground ginger
8 ginger-man cookies
(Pepperidge Farm), broken in small pieces

Chocolate Soup
8 oz fine- quality bittersweet chocolate, chopped
I cup boiling water
1/4 cup orange juice
2 Tbsp heavy cream
'/2 tsp vanilla extract
Garnish. decorated ginger-man cookies (See Note)

1. Gingerbread Ice Cream: Vigorously stir ice cream, molasses and ginger, in a medium bowl until blended. Fold in crushed cookies. Freeze 4 hrs or until set.
2. Up to 1 hour before serving: Put chocolate in a medium bowl. Add boiling water, stir until chocolate melts. Cool to room temperature. Stir in remaining soup ingredients. Lade into bowls, add scoops of ice cream, and garnish with decorated or plain ginger man cookies.

[Mickey Crazy]

FISH' N' CHIPS - Rose & Crown Pub & Dining Room


United Kingdom EPCOT Center

3 pounds white-flesh fish, boneless (cod, snapper, haddock, grouper)
1 cup lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable seasoning
Batter (recipe follows)
Chips (French fries), fresh or frozen, cooked
Malt vinegar

Cut fish into fingers about 2 ounces each and place in a glass or
stainless steel pan. Mix lemon juice with Worcestershire sauce, salt,
pepper, and vegetable seasoning. Pour over fish and marinate in
refrigerator for 1 hour, turning every so often to coat fish.

Prepare batter.

Remove fish from marinade, drain, dip in batter and fry in hot oil for
about 5 minutes, turning to brown both sides, if necessary. Remove from
oil and drain on papertowels.

Serve with chips and malt vinegar.


BATTER:

3/4 cup cornstarch
2 2/3 cups flour
1 teaspoon salt
3 teaspoons sugar
1/8 teaspoon white pepper
1 3/4 cups water
2 egg yolks
1/3 cup flat beer
2 teaspoons baking powder

Mix cornstarch, flour, salt, sugar, and pepper.

In a separate bowl, beat water, egg yolks, and beer together with a
whisk and slowly add dry ingredients. Continue to mix with whisk until
mixture is smooth. Stir in baking powder. Makes enough batter to coat
3 pounds of fish.

This has been one of my favorites dishes that I buy at the take-out window when looking for a quich lunch at EPCOT!

[TinkerTalina]

Thanks for this recipe, Rick! My husband loves anything that goes in a batter and then fried, and he loves fish, and on our honeymoon somehow we missed having this! thank you thank you thank you! I'm making it today!

[Mickey Crazy]

You are welcome I hope you enjoy it.

here is another Breakfast favorite!

Breakfast Lasagna Crystal Palace -- Magic Kingdom


Serves: 6
Pastry Cream:
1-1/2 teaspoons vanilla extract
6 egg yolks
1-1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar
In a 2 quart saucepan, combine sugar, flour, salt and milk over medium heat and cook stirring until mixture thickens. In a small bowl with a fork, beat egg yolks slightly. Beat small amount of milk mixture into yolks. Slowly pour egg mixture back into milk mixture. Stirring constantly, cook over medium-low heat until mixture thickens. Remove from heat and stir in vanilla extract.

Chill cream until ready to use.

Assembly:
6 pancakes
6 waffles
1 pound of strawberries
8 ounces of blueberries
Put a thin layer of Pastry cream in a pan, make a layer of waffles, put another layer of pastry cream. Cut strawberries into slices. Take half the strawberries and half the blueberries and make a layer of fruit. Top the fruit with a layer of pancakes, then layer of pastry cream. Garnish the lasagna with the rest of the strawberries and blueberries.
Bake in a 350 degree oven for 20 minutes.

[TinkerTalina]

here's a pasta that we enjoyed while on our honeymoon:

Pasta Salad
from Le Cellier, Canada, Epcot
Serving Size : 8

6 7/8 oz penne pasta, cooked
6 7/8 oz Zucchini, grilled
6 7/8 oz yellow squash, grilled
6 7/8 oz red onion, grilled
2¼ oz yellow pepper, roasted
2¼ oz red pepper, roasted
½ oz salt
3/8 oz pepper
2 7/8 oz pasta salad dressing

Grill yellow squash, and onions. Roast and peel red peppers. Roast asparagus. Toss pasta and vegetables with dressing & season with S & P.

Pasta Salad Dressing
Serving Size : 8

2/3 ounce white balsamic vinegar
1/16 ounce dry mustard
1/3 ounce sugar
1/16 ounce salt
1/16 ounce pepper
2 1/16 ounces garlic oil (extra Virgin Olive oil)
3/8 teaspoon fresh lemon juice
Mix all ingredients. Toss pasta & vegetables in dressing.

[Mickey Crazy]

50's Primetime Cafe -- Disney's MGM Studios

Meatloaf with Mushroom Gravy

Ingredients:
1 pound veal ground
pinch thyme, fresh or dried
pinch rosemary, fresh or dried
1/2 teaspoon black pepper
1 tsp salt
1 egg
1/4 cup bread crumbs, fresh
1/4 cup red bell peppers, finely diced
1/4 cup green peppers, finely diced
1/4 cup mushroom buttons, fresh, thinly sliced
mushroom gravy (recipe follows)
Preheat oven to 350 degrees. In large mixing bowl, add ground veal. Season with thyme, rosemary, salt, and pepper. if using fresh herbs, chop well before adding. Mix in remaining ingredients and blend well until well incorporated. Place mixture in a standard loaf pan lined with wax paper and sprayed with non-stick spray. Bake approximately 25 minutes or until internal temperature reaches 160 degrees. Remove from oven and remove meat loaf from pan. Discard wax paper and any excess grease. Serve with mushroom gravy.

Mushroom Gravy:
1 tbs butter
2 tbs Spanish onion diced
2 tsp garlic finely diced
2 tbs shallots finely diced
2/3 cup brown gravy
1 cup button mushrooms sliced
1/3 cup heavy cream
black pepper
Heat butter in small saucepan. Add onion, garlic, shallots, and mushrooms. Sauté until onions are tender about 5 minutes,
Add brown gravy and simmer 5 more minutes.
In a separate pan reduce heavy cream by half and add to gravy .
Season with black pepper as needed.

[Mickey Crazy]

Boatwright's Dining Hall -- Port Orleans Riverside Resort -

Bayou Crawfish Pasta

Yield = 6 Entree Portions

Ingredients
1-1/2 lbs. Linguine
2 cups Crawfish Tail Meat (Cooked)
2 cups Andouille Sausage, Julienne
1-1/3 cups Parmesan Cheese, Grated
3 to 4 tbs. Cajun Blackening Seasoning**
2 tbs. Butter, Unsalted
1/2 cup Green Onion, 1/4 inch slices
3 cups Half & Half

**Cajun Spice can be found in most supermarkets as Blackened Redfish Seasoning. Andouille is smoked sausage available in supermarkets and specialty food stores.

Method:
1.) Cook Linguine according to package instructions until al dente. Cool under running water and lightly oil.
2.) Heat a heavy pan (large enough to hold the linguine) over medium heat. Melt Butter in the Pan. Add the Andouille sausage and sauté until it begins to brown.
3.) Add the crawfish meat and Cajun Blackening Seasoning.
Cook for one minute.
4.) Add the half & half. Bring to a boil. Add the linguine and toss together until well coated and thoroughly heated.
5.) Sprinkle in half of the parmesan cheese and toss thoroughly.
6.) Portion onto warm plates and garnish each plate with the remaining parmesan cheese and green onions.
Note: Cajun Blackening seasonings vary in heat and intensity. Adjust the seasoning to the desired spiciness... This is a spicy dish. Add the spice slowly, you can always add but you can't take it out

[Mickey Crazy]

Double Chocolate Chunk Cookies
Main Street Bakery -- Magic Kingdom

Ingredients:
1C Butter
1 Tbl Brown sugar
1C Sugar
2 lg Eggs
1/4 tsp Vanilla
1/4 C Cocoa powder
1 1/2 C Flour
1/4 tsp Baking soda
1/4 tsp Salt
18 oz Semisweet chocolate chunks
Preheat oven 375 F. Cream butter, sugars, vanilla, and cocoa powder. Stir in remaining ingredients and blend well.
Refrigerate 30 minutes. Drop dough by rounded teaspoons onto un=greased cookie sheet about 2" apart. Bake until cookies are set, 5-8 minutes. Cool slightly and remove from pan.
When making large cookies, press down slightly on cookie dough to help bake evenly. Bake slightly longer, 8-10 minutes.

[Mickey Crazy]

Onion Soup

Concourse Steakhouse -- Contemporary Resort

Ingredients:
10 ounces beef consommé
5 each sweet onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces chicken broth
10 ounces apple cider may be replaced by chicken stock
1/2 loaf country bread
kosher salt to taste
white pepper to taste
1/2 cup grated gruyere cheese
6 each sliced provolone
6 oz scallions
5 each Spanish onions

Trim ends off each onion. Then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter is melted add a layer of onions and sprinkle with salt Repeat layering of onions and salt until all onions are in skillet. Do not stir. Leave the onions in the pot for 15-20 minutes. (Allow the onions to sweat down.) Stir occasionally until the onions are golden brown and reduce to approximately 2 cups.
This process will take about 45 min to an hour. Add enough wine to cover the onions and turn heat to high reducing the wine to a syrup consistency. Add consommé, chicken stock and the optional apple cider. Reduce heat and simmer for about 15-20 min. Add the scallions chopped. Cut the bread into fine slices and toast them.
Place the soup in 6 single oven proof bowls, top with crouton, provolone cheese and parmesan grated. Place in preheated oven 375 degrees. Bake until cheese has melted and is brown.
Ready to serve.

[Mickey Crazy]

Oxtail & Barly Soup
Boma - Animal Kingdom Lodge


Yield - 8 Servings
Ingredients:
1 ½ pounds Oxtail, browned
5 ounces Black Barley
2 ounces Portobello Mushroom Cap, thick sliced
1 ½ pounds Parsnips, peeled and rough chop
12 ounces Button Mushrooms, washed and quartered
¼ teaspoon Fresh Thyme, chopped
2 cups Beef Stock
2 ounces Bacon, raw and diced
2 ounces Onions, chopped fine
2 ounces Carrots, chopped fine
2 ounces Celery, chopped fine
½ ounce Olive Oil
½ ounce Fresh Garlic, minced
2 ounces Brandy

Method:
On the day before making this soup, take the oxtails and toss with olive oil. Season with salt and pepper and place on roasting racks in an oven. Cook the oxtails until brown. Drain off fat and chill the oxtails for the next day.
Start making the barley by adding half the olive oil to a rondo over medium heat. Then add the bacon and render till crispy. Drain off the excess fat. Add the celery, onions, and carrots. Cook until the onions are translucent. Add the dry barley. Then add the water per the instructions on the packaging. Place barley mixture aside.
In a skillet over medium high heat, add the remaining olive oil. Add half of the chopped parsnips and cook until caramelized. Next add the Portobello and button mushrooms. Cook until tender. Add the minced garlic and cook for 2 minutes more. Next add the minced thyme.
At this point, deglaze the pan with the brandy. Next add the oxtails and beef stock and cook until the oxtails are tender. While the oxtails are cooking, take the other half of the parsnips, coat with olive oil and salt and pepper. Roast in the oven. Set aside. Add barley mixture and garnish with the chopped parsley and roasted parsnips before serving.

[Mickey Crazy]

Spicy Vegetable Stew

Spoodles -- Boardwalk Resort

Serves: 4
Ingredients:
1 bunch broccoli rabe, cleaned and blanched
(or 1 bunch broccoli florets)
1/2 lb. small red bliss potatoes, blanched and wedged
1 head garlic, roasted and halved
7 tbsp. olive oil
1 small eggplant, diced large
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
1/4 tsp. ground black pepper
4 tbsp. dry white wine
1 1/2 cups canned Italian whole peeled tomatoes
3 1/2 oz. goat cheese, crumbled or sliced
Prepare vegetables as directed.
(To roast garlic, place in small baking pan, drizzle with 1 tablespoon of olive oil, and bake for 1 hour at 350 degrees. To blanch, place broccoli in boiling water for 3 to 4 minutes and potatoes for 10 to 12 minutes. )
Set all aside. In a large sauté pan, heat the remaining olive oil over medium-high heat for 1 minute. Add the eggplant and cook until slightly browned, then add broccoli rabe, potatoes, garlic, red pepper flakes, salt and pepper. Sauté for 2 minutes,
Then add wine and cook for just 1 minute. Add tomatoes and cook a couple more minutes, until it is not too thin or watery.
Serve in bowls, topped with goat cheese.

[Mickey Crazy]

This is a favorite of my wife and kids. Many of our members have raved about this also!

Pineapple Dole Whip

Adventureland MK

Ingredients:
2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped
Instructions:
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1-1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
Return to freezer until completely frozen, about 1 hour and serve.

[Mickey Crazy]

I had this dish a few years ago.

Chicken & Chianti Risotto

Mama Melrose -- Disney's MGM Studios

Ingredients:
2 tbsp. olive oil
1 tbsp. 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
3 1/4 cups chicken broth
3/4 cup of butter, warmed to
room temperature (optional)
4 tbsp. grated fresh Parmesan cheese
1/2 tsp. fresh cracked black pepper
Heat the oil and 1 tablespoon of butter in a heavy saucepan over medium-high heat. Sauté the onion and pepper until onion is translucent. Add the chicken and the rice and sauté 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 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 to 5 minutes for each cup).
When all of 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.

[Mickey Crazy]

Walt's Favorite Chocolate Soda

Created by: Wendy Welcovitz
Served at: The Plaza Restaurant

Ingredients:
1/3 cup chocolate syrup
2 scoops vanilla ice cream
6 ounces soda or seltzer water
Maraschino cherry
Instructions:
Pour chocolate syrup in the bottom of an 8-ounce milk shake glass. Smoosh in 1 scoop of ice cream.
Slowly pour in soda water almost to top of glass.
Perch another scoop of ice cream on top.
Add a cherry and a colorful straw or two.