French Bread and Rolls

Ariel's - Disney's Beach Club Resort

Ariel's is a private party/reception area at the Beach club.

As always, the yeast decided to have a mind of it's own and work very poorly. Due to this the bread is very thick. While it was baking I was playing in the playroom with my son - therefor I  forgot about the bread and it got a bit....crispy. With that said, it's still not that bad. It makes better garlic bread than straight bread. 2 mickeys.

Spanish Rice

Monorail Cafe - Disneyland Hotel

I've never had the opportunity to go to Disneyland, but I hope to make it to CA one day. The spanish rice is good, but fairly average. I make it with fresh, home grown tomatoes which added a great flavor. 3 mickeys.

Sirloin Steak with herb sauce

Liberty Tree Tavern - Liberty Square, MK

Almost everything that comes of of Liberty Tree Tavern is great. By far it is one of the best old restaurants in Disney World. Perhaps that's why it's one of few originals left. We didn't use sirloin steak, we used Filet Mignon instead (ok, we really aren't that snooty. It's because I forgot that I made the last filet mignon and bought it again for that recipe...so I needed to cook it for something. Darn!) The sauce was a typical gravy/wine sauce that is common at this restaurant. I'm not complaining about that though! Once again, we had a horrible time getting the brandy to flambe off...instead the mushrooms soaked it all up. Overall this was easy to make and didn't take very long. 4 mickeys.

Filet Mignon Royal Blue

Gulf Coast Room - Contemporary Resort

I've talked to you about the amazing blue cheese patties in this recipe, but now you get to see them  out the way they were meant to be. Great ready to use your imagination....imagine a medium rare filet mignon perfectly cooked in white wine and set on top of a rich Bordelaise Sauce. It's nestled between a lightly fried patty of a blue cheese mixture and a sauteed artichoke bottom stuffed with freshly stewed tomatoes and cream mushroom. I hope your nose got the verbal whiff and your mouth is watering! By far this is one of the best recipes in the first Disney cookbook. There really is no point to the artichoke other than decoration, so feel free to save some cash by not using it. 5 mickeys! Well worth cooking again.

Crepes Angelica

Town Square Cafe - Main Street U.S.A., Magic Kingdom

A bit of Disney history. On Oct. 1, 1971 the Gulf  Hospitality House opened at the Magic Kingdom. It was of course sponsored by the Gulf Oil Cooperation. It served to direct guests, make on grounds hotel reservations, and give driving directions among many things. It later changed into a gift shop and went through many modifications. The original restaurant was on the north end of the Hospitality House and was open air dining. It was called the Town Square Cafe and was sponsored by Oscar Mayer. From 1981 - 1989 it was sponsored by Hormel. In 1989 the entire place was renovated and then took on the name "Tony's Town Square" after Tony in Lady and the Tramp.

Thank you to "Widen your World" for this bit of background information.

While the dessert has to be made in three parts, it was not difficult. The crepes are perhaps the hardest part. If you use the 6-7 inch skillet as the recipe calls for it isn't hard at all (I learned that the hard way by using too large of a skillet on the first one). The inside filling is wonderful. I couldn't get the strawberry melba sauce to thicken the way I it was supposed to. Regardless, it had a good flavor. I would suggest letting ALL parts cool before serving. I didn't do this with the sauce and it melted the inner filling. While still good it would have been better unmelted :-)
4 mickeys.

Chicken Pot Pie

Steerman's Quarters - Empress Lilly, WDW Shopping Village

Sorry about this horrible picture. I made this pot pie on our anniversary...for our babysitter...while we went out to eat :-) With that said, the first time I had a chance to take a picture of it or try it was in leftover form. Regardless, it was really good. The reality is that a pot pie is a pot pie. Grading against all other pot pies, this was a bit better than average. The insides were a bit different - pearl onions, peas, and mushrooms. I cheated and used canned mushrooms instead of fresh. To most people the fresh would make the flavor even better. To me I was able to tolerate the mushrooms because they were canned. I don't like mushrooms if you haven't figured it out by now. I also used boneless skinless chicken breasts innstead of chicken legs and thighs, so my meat was white instead of dark. I only did this because that's what I had in the freezer at the time. It was fairly simple to make and had a good flavor.
4 mickeys.

Raspberry Souffle

Lake Buena Vista Club - Lake Buena Vista Communities

I was nervous about making my first souffle. It turned out to not be as hard as I thought it would be. Too bad for the recipe though, it wasn't good. At all. It was awful. It had no flavor. It was like eating a fluffy egg/flour poofy thing.  I hope the other 3 souffle's in this cookbook are better!

Only 1 mickey.