Polynesian Honey Dip

Papeete Bay Verandah - Polynesian Village Resort

Good! Unique. Eating fresh coconut always is interesting since it is both woody and sweet at the same time. The dip tastes very alcoholic. :-) It is super easy: sour cream, brown sugar, honey, and brandy. It's good but you can only eat a few bites at one time. 3 mickeys.

Top of the World Chicken Salad

Top of the World - Contemporary Resort

Weird. That's the best way to describe this salad. It contains chicken, mayonnaise, peach juice, whipped cream, and peaches. I can't say it was bad, but I didn't really want to eat it either. It was just...weird. For that reason, we only gave it 2 mickeys. 

Chefs De France House Dressing

Chefs de France - France Showcase, EPCOT

For salad dressing this was fairly bland and lacked flavor. It wasn't bad, but I would choose a lost of other dressing before this one. 2 mickeys. 

Chicken a la Reine Soup

Coral Isle Cafe - Polynesian Village Resort
Town Square Cafe - Main Street, U.S.A. Magic Kingdom

  Far far far from impressive. It makes a lot but we never touched it after our first meal. It wasn't bad, it was just very bland and untasty.

Only 1 mickey.

Jamaican Hot Wings

Captain's Hidaway - Disney's Caribbean Beach Resort

 The Jamaican jerk marinade is great. The recipe calls for 8 oz. of Jamaican jerk spice. Since I didn't have any of that, I looked up a recipe and made my own. A very simple recipe with the spices, butter, tobasco sauce, tomato juice, flour, and chicken all fried.
We used the leftover marinade for boneless skinless chicken breasts the next night.

4 mickeys.

Deep Fried Mozzarella

Caffe Villa Verde - Disneyland Hotel

 Ok....YUM! How can you go wrong with deep fried mozzarella? I made an alteration to the recipe for my convenience. It tells you to use 1 pound of whole mozzerella but I used mozzy cheese sticks instead. It worked out great! Because I rate this at 5 mickeys, I'm giving you the recipe to try out!

1 lb mozzerella cheese (or use cheese sticks like me)
3 eggs, beaten
1/2 cup flour
1 coup bread crumbs
1/4 cup parsley, chopped
4 cups vegetable oil, for frying
Marinara Sauce

Cut mozz. into 3-inch sticks about 1/2 inch thick. Combine bread crumbs and chopped parsley in a smal bowl and set up beaten eggs in another. Place flour on a plate. First thoroughly dust cheese sticks in flour, shaking off any excess. Dip in beaten egg, coating thoroughly, and then in bread crumbs. Press lightly to ensure an even coating. Refrigerate 15 min. to allow breading to set up.

In the meantime, heat oil in a heavy skillet just large enough to allow for 2 inches of oil. When oil is hot, fry a few cheese sticks at a time to a golden brown. Drain on paper towels. Repeat until all cheese has been fried. Serve hot with marinara sauce on the side for dipping.