1

Lilo and Stitch [Week 1] – Loco Moco, Pineapple Shrimp, Berry Smoothie, Cuddles on the Beach & Blue Hawaiian (Virgin), Black Forest Cake

I was super excited to do Lilo and Stitch. I love Hawaiian food and assumed that Lilo and Stitch would have lots of Hawaiian food in it. I was wrong. It did have quite a bit of food in it, but no real Hawaiian food. I kinda took some liberties of the less specific foods to Hawaiianize them. Since there was so much food, we’re splitting this up into 2 weeks!

1

Emperor’s New Groove [Week 2] – Chicha, Pillbug, Inca Stew, Aguadito, Strawberry Birthday Cake, Champurrado

Quick links: Chicha | Pillbug | Inca Stew | Aguadito | Strawberry Birthday Cake | Champurrado | Verdict   Boom baby! I know you couldn’t handle just having just one week of Emperor’s New Groove, so here’s another! We made some amazing food for the second half of Emperor’s New Groove, including the giant pillbug that Kusco and Pacha ate (not really, but we have a…
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1

Emperor’s New Groove [Week 1] – Spinach Puffs, Colada Morada, Inca Biscuits, White Cake, Mesoamerican Turkey

I think Emperor’s New Groove is one of the funniest, if not THE funniest Disney movies ever made. And of course, it has Kronk’s Spinach Puffs (which will be a video later). There is TONS of food shown, so you all get the pleasure of getting 2 Emperor’s New Groove posts!

0

Toy Story 2 – Cheetos

Along with Toy Story and Toy Story 3, Toy Story 2 is among the best Pixar movies out there. I was surprised how much I had forgotten in this movie. It was great watching it again and reliving the past. Sadly, there isn’t much food shown. Luckily, we have one recipe that is finger-lickin’ good (according to Bulls-eye).

3

Tarzan – Baked Jungle Bananas

Yes, this week was the beloved Tarzan movie. It is a great movie and Phil Collins has a way of tugging at heartstrings with his music. There are lots of fruits shown in Tarzan but, sadly, there weren’t any recipes shown in this film that you couldn’t have gleamed from Jungle Book (including ants). But don’t you fear Disney Mealers, we came up with a recipe for you guys anyway.

2

Bug’s Life – Leafy Boysenberry Pie, Pupu platter (Egg Rolls, Korean BBQ Chicken Wings, Chicken Teriyaki, Beef Teriyaki, Tempura Vegetables), Edamame, Candy Corn, Bloody Mary O+

Quick links: Leafy Boysenberry Pie | Egg RollBBQ Korean Chicken Wings | Chicken Teriyaki | Beef Teriyaki | Tempura Vegetables | Edamame | Candy Corn | Bloody Mary O+ | Verdict

 

Feeling bugged? After checking out the food in this post, the only thing that might bug you will be your calorie count! Today’s post will be written by the second in command here at the Disneymeals house. Our commander in chief is pulling some overtime at work, so Queen Ant (Mary) is blogging this cook. A Bug’s Life. A movie about bugs, and their short little lives. 

Foods Shown

  • boysenberries
  • grain
  • candy corn
  • poo poo platter
  • salted soy bean
  • nuts
  • seed
  • bloody mary O+
  • olive
  • leaf
  • boysenberry pie with leaves

Leafy Boysenberry Pie

First up, we have pie. At the bug circus, our crew wasn’t performing so well, and they had little berries and mini-berry pies thrown at them. Poor circus bugs. However, the pies were boysenberry, so it can’t have been all bad. Boysenberry pie is pretty delicious. 

Leafy Boysenberry Pie
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Dough
  1. 3c Blended dried Spinach
  2. 3tbs sugar
  3. 2 tbs butter
  4. flour (if needing thickening)
Topping
  1. 2c whole spinach
  2. 1tbs olive oil
  3. 1 tsp sugar
Filling
  1. Can of boysenberry or other berry pie filling
Instructions
  1. Preheat oven to 350F
  2. In a bowl, cream the sugar and butter and eggs.
  3. Add the spinach and mix until the dough is firm enough to manipulate
  4. If the dough is not thickening, add flour
  5. Grease a pie pan
  6. Shape the dough around the bottom of the pie pan
  7. Put the filling in
  8. Bake for 30-35 minutes
  9. Remove and let cool
Topping
  1. Turn up the oven to 425F
  2. Put spinach in bowl and drizzle the olive oil on top
  3. Put in sugar and mix around so all the spinach is coated with olive oil and sugar
  4. Place each spinach leaf one by one on a cookie sheet
  5. Place in oven for 8-10 minutes until the spinach is crispy
  6. Place crisped spinach on top of pie.
  7. Serve.
DisneyMeals http://disneymeals.me/

Pupu Platter [Egg Rolls]

After the circus ends, the bugs are shown to be at a bar. There’s all sorts of “food” and “drinks” at this grimy establishment (I wouldn’t trust anything that came outta that bar, personally). The bartender brings out a tray and asks, “Who ordered the poo poo platter?” After which some brown much on the tray is swarmed by flies. Well we know where to draw our line, there is no way we will be eating poop. However, some research showed us that there is such a thing as a pupu (pronounced poo-poo) platter. It’s a mash up of yummy Asian appetizers, and appetizers are commonly served at bars, right? That sounded good enough for us. First up: The egg rolls, placed center on our platter.

Pupu platter Egg Rolls
Yields 8
http://allrecipes.com/recipe/14704/best-egg-rolls/
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Ingredients
  1. 1 pound ground pork
  2. 1 teaspoon ground ginger
  3. 1 teaspoon garlic powder
  4. 1 quart canola oil for frying
  5. 2 tablespoons all-purpose flour
  6. 2 tablespoons water
  7. 2 cups shredded spinach
  8. 2 ounces shredded carrots
  9. 8 (7 inch square) egg roll wrappers
Instructions
  1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
  3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the spinach, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
DisneyMeals http://disneymeals.me/

Pupu Platter [Korean BBQ Wings]

We didn’t have wings for whatever reason, so drumsticks had to do. Man, they were probably my favorite part of the platter. Asian BBQ for the win!

Pupu Platter Korean BBQ Chicken Wings
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 to 2 pounds chicken wings or legs
  2. 2 tablespoons canola oil, plus more for frying
  3. 3 tablespoons grated ginger
  4. 1/4 cup sherry
  5. 1/4 cup white vinegar
  6. 2 tablespoons sesame oil
  7. 1/4 cup honey
  8. 1/2 cup soy sauce
  9. 1/4 cup chili garlic sauce
  10. 1tbs Sriracha
  11. Chopped scallions, for garnish
  12. 3 tablespoons sesame seeds, for garnish
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
  3. In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
  4. In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
  5. Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.
DisneyMeals http://disneymeals.me/

Pupu Platter [Chicken Teriyaki]

The chicken teriyaki was baked instead of grilled. It made part 3 of our platter.

Pupu Plater Chicken Teriyaki
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1 tablespoon cornstarch
  2. 1 tablespoon cold water
  3. 1/2 cup white sugar
  4. 1/2 cup soy sauce
  5. 1/4 cup cider vinegar
  6. 1 clove garlic, minced
  7. 1/2 teaspoon ground ginger
  8. 1/4 teaspoon ground black pepper
  9. 12 skinless chicken thighs
Instructions
  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
DisneyMeals http://disneymeals.me/

Pupu Platter [Beef Teriyaki]

Beef teriyaki was up next. It turned out just a bit chewy, but the flavor was so good. Any bug would’ve been happy with this platter.

Pupu Platter Beef Teriyaki
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Ingredients
  1. 2 fillet of beef steaks, 1 inch thick, 6 ounces each
  2. 1 teaspoons steak seasoning or salt and pepper
  3. 1/3 cup teriyaki sauce or 1/4 cup tamari dark soy mixed with 2 tablespoons dry sherry
  4. 1 tablespoon light oil: wok oil, peanut oil or vegetable oil
  5. 4 scallions chopped on an angle into 1 inch pieces
Instructions
  1. Slice the fillet steaks thinly across the grain.
  2. Toss with seasoning and teriyaki or tamari and sherry. Heat a nonstick skillet over high heat.
  3. Add oil and the meat and stir-fry.
  4. When meat browns at edges, add scallions and cook 2 minutes more, stirring frequently.
DisneyMeals http://disneymeals.me/

Pupu Platter [Tempura Vegetables]

Last but not least, vegetable tempura. I love tempura fried anything, and these veggies were no exception.

Pupu Platter Veggie Tempura
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. Thinly sliced Vegetables to Tempura (Zucchini, squash, green beans, etc)
  2. 1 cup of flour
  3. 1 tablespoon cornstarch
  4. 1 1/2 cups of almost frozen (really cold) seltzer water
  5. Salt
  6. Canola oil for frying
Instructions
  1. Heat oil (about 1-2 in deep) to 350F
  2. Get a large bowl of ice and place a smaller mixing bowl inside the larger ice bowl
  3. mix the flour, corn startch and seltzer water
  4. Place the cut veggies into the tempura and then into the oil.
  5. Good tempura needs very chilled batter and hot hot oil
  6. Fry the veggies until they are a light golden brown
  7. Remove with a slotted spoon
DisneyMeals http://disneymeals.me/

Edamame

I can’t say much about the edamame, but you should try it sometime.

Edamame
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Ingredients
  1. 1 (12 ounce) package frozen shelled edamame (green soybeans)
  2. 1 tablespoon olive oil
  3. 1/4 cup grated Parmesan cheese
  4. salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
  2. Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
  3. Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.
DisneyMeals http://disneymeals.me/

Candy Corn

Later on in the show Heimlich the caterpillar is shown eating a candy corn while calling someone a poo-poo head.

(Credit: Disney)

(Credit: Disney)

I like to think they were pupu head’s. Hahaha. We made candy corn from scratch. Personally, I like the store bought Halloween candy corn better, but this would still make Heimlich pretty happy, it was very sweet.

Candy Corn
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Prep Time
1 hr
Cook Time
5 min
Total Time
1 hr 5 min
Prep Time
1 hr
Cook Time
5 min
Total Time
1 hr 5 min
Ingredients
  1. 4 1/2 ounces confectioners' sugar (about 1 1/4 cups)
  2. 1/2 ounce nonfat dry milk (about 6 1/2 teaspoons)
  3. 1/4 teaspoon kosher salt
  4. 3 1/2 ounces granulated sugar (about 1/2 cup)
  5. 3 3/4 ounces light corn syrup (about 1/3 cup)
  6. 2 1/2 tablespoons H20
  7. 2 tablespoons unsalted butter, at room temperature
  8. 1/2 teaspoon vanilla extract
  9. 2 or 3 drops each yellow and orange gel paste food coloring
  10. Parchment Paper
Instructions
  1. Combine the confectioners' sugar, dry milk and salt in a food processor. Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.
  2. Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes. Remove from the heat and remove the thermometer.
  3. Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat or parchment paper. Cool for 10 to 15 minutes, until the mixture is cool enough to handle.
  4. Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout. Leave the third piece white.
  5. Roll each piece of dough into a strand about 18 inches long. Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long.
  6. Lay the strands side by side (orange, yellow, then white) and press them together using your fingers. Cut into 4-inch pieces. Then, using a ruler or bench scraper, press each piece into a wedge, keeping the orange section wide and making the white part come to a tip.
  7. Use a wire butter slicer, knife, bench scraper or pizza cutter to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer.
  8. Read more at: http://www.foodnetwork.com/recipes/alton-brown/candy-corn-recipe2.html?oc=linkback
DisneyMeals http://disneymeals.me/

Bloody Mary O+

No recipe required for this one. Find a girl named Mary who has O+ type blood, and prick her finger. Well, we’re pretty lucky here at Disneymeals because my name just happens to be Mary, and I just happen to have O+ blood. Mr. Mosquito at the bar ordered this, and got a nice big drop of blood. I’m pretty sure a lot of mosquitoes like O+ bloody Mary’s, at least, they do when I go out and about in the summertime.

 


Will it Turn you into a Beautiful Butterfly?

The pupu platter was the best part of the whole movie. If you want to impress your friends, bug or human, make this platter. Those flies knew what they were talking about. Bug pies aren’t as great, since they have to use leaves as crust. Even though the boysenberry filling was pretty good, spinach leaf pie crust is not my favorite. It wasn’t bad, but the flavor combo wasn’t great. Who am I to judge a bug, though? At least they’re healthy. Speaking of which, Heimlich could use a bit of a slim-down. He really needs to lay off the candy corn, they have way to much sugar. Also, our candy corn didn’t quite set, so it was more of a candy taffy. See ya next week, Disneymealers!

Verdict:

Boysenberry Pie – 6/10

Egg Rolls – 7/10

Chicken Wings – 9/10

Chicken Teriyaki – 8.5/10

Beef Teriyaki – 8.5/10

Vegetable Tempura – 7/10

Edamame – 6.5/10

Candy Corn – 7/10 – Would have been higher if ours set right

1

Mulan – Pork Dumplings, Congee (Rice Porridge)

Happy New Year Disney Mealers! It’s great to be back after our holiday hiatus. And what a movie to come back to. Mulan! Just in time for Chinese New Year in a few weeks. So be a man, go to the kitchen and start cooking!

1

Christmas Medley!

Quick links: Link 1 | Link 2Link 3 | Link 4 | Link 5 | Verdict

 

We’re doing a special recap of some of our favorite recipes that you can try for your Christmas feast! This will also be our last post of the year! So Merry Christmas and Happy New Year! See you in a couple weeks!

 

Christmas Goose from The Aristocats

Ingredients:
1 Red Bell pepper
1 Yellow Bell Pepper
1 tbs olive oil
1 Whole Goose/Duck
2 Onions (wedged)
2 Garlic Cloves (minced)
1 cup White Wine
1 small can tomato paste
1 can petite diced tomatoes
1 cup chicken stock
3/4 cup black olives (pitted)
1 cup chestnuts (or hazelnuts as a sub.)
1 stick butter (divided in half)
2 Slices of bread
  salt and pepper to taste
2 tsp crushed bay leaves
8 sprigs thyme
  1. Preheat the oven to 450F
  2. Boil some water and dump it over defrosted goose to tighten up the skin
  3. Rub 4 tbs butter over the entire goose
  4. Stick in a baking dish
  5. Place bell peppers on a baking sheet and roast them in oven for ~15 mins
  6. Place onion in a pan and cook, stirring occasionally over a medium-high, for 5 minutes or until golden.
  7. Add the garlic and cook for 2 minutes or until aromatic.
  8. Add the wine and cook for 2 minutes or until reduced by half.
  9. Add the bell peppers, tomato paste, diced tomatoes, bay leaves, stock and thyme.
  10. Season with salt and pepper.
  11. In a separate pot, melt 4 tbs butter.
  12. Add in chestnuts and 1/4 c. wine.
  13. Bring to boil and let simmer for 15 minutes, until the chestnuts start getting a little soft.
  14. Stir in the shredded bread and olives.
  15. Salt and pepper to taste.
  16. Place the chestnut mix inside the goose
  17. Pour sauce over goose
  18. Place the goose in the oven
  19. Cook for 1 hr 45min (or until goose is brown and meat thermometer reads 175F), flipping the goose over every 35 mins. You may baste the goose with white wine every 30 minutes as well.
  20. Keep covered for first 30 minutes and then only partially covered for the rest

IMG_20150614_182900

 

Holiday Ham from Pocahontas

Lime Glazed Ham w/ Blueberry Sauce
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Ham
  1. 1 fully cooked bone-in ham (6 to 7 lb)
  2. 1 cup water
Glaze
  1. 1 cup packed brown sugar
  2. 1/2 cup Dijon mustard
  3. 1/3 cup Key lime juice
Blueberry Sauce
  1. 1/3 cup(s) preserves, apricot
  2. 1 tablespoon sugar, brown
  3. 2 tablespoon wine, dry red
  4. 4 tablespoon lemon juice
  5. 1 cup(s) blueberries
  6. 1 tablespoon cornstarch
  7. 1/3 cup(s) water
Instructions
  1. Heat oven to 325°F. If shallow roasting pan does not have rack, line with heavy-duty foil. Place ham, fat side up, on rack in pan or in foil-lined pan. Score ham diagonally at 1-inch intervals, cutting 1/4 inch deep; score in opposite direction to form diamond shapes. Pour water into pan. Bake 1 hour.
  2. Meanwhile, in medium bowl, mix glaze ingredients. Pour half of mixture into 1-quart saucepan; set aside for sauce.
  3. Remove ham from oven. Insert meat thermometer so bulb reaches center of thickest part of ham, but does not rest in fat or on bone. Brush ham with some of glaze in bowl.
  4. Bake 2 hours or until thermometer reads 140°F, brushing frequently with pan drippings and remaining glaze in bowl. Let ham stand in pan 15 minutes, spooning pan drippings frequently over top.
Blueberry Sauce
  1. In a small saucepan, combine the cornstarch or arrowroot powder and water.
  2. Stir in the apricot jam, brown sugar, wine, and lemon juice.
  3. Cook over medium-low heat for 5 to 6 minutes until the sauce is thickened and bubbly.
  4. Stir in the blueberries and cook 2 to 3 minutes.
  5. Spoon the sauce over the ham and serve.
DisneyMeals http://disneymeals.me/

Gingersnaps from The Rescuers

Penny's Gingersnaps
Serves 24
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Prep Time
20 min
Cook Time
10 min
Total Time
3 hr 30 min
Prep Time
20 min
Cook Time
10 min
Total Time
3 hr 30 min
Ingredients
  1. 2¼ cups all-purpose flour
  2. 2 teaspoons ground ginger
  3. 1 teaspoon ground cloves
  4. 1½ teaspoons baking powder
  5. 1/8 teaspoon kosher salt
  6. ½ cup unsalted butter, at room temperature
  7. 1 cup sugar
  8. 1 Extra Large Egg
  9. 1/3 cup dark molasses
  10. 1 1/2 teaspoon vanilla extract
Make the dough (You can do this part up to three days in advance.)
  1. SIFT the flour, ginger, cinnamon, cloves, baking powder and salt together in a medium bowl. Set aside.
  2. PLACE the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy.
  3. SWITCH the mixer to low speed and gradually add the egg, molasses and vanilla extract. Increase the speed to medium and beat until smooth.
  4. SWITCH the mixer to low speed and add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one.
  5. TURN the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.
  6. DIVIDE the dough in half. Roll each half into a log about 1½ inches in diameter and 12 inches long. As you roll, gently push the ends toward the center to prevent air pockets and to keep the logs at an even thickness.
  7. WRAP the logs in plastic wrap and refrigerate until firm, at least 3 hours or up to 3 days.
Bake the cookies
  1. PREHEAT the oven to 400°F. Line the bottoms of two 12″ x 18″ sheet pans with parchment paper.
  2. REMOVE the logs from the refrigerator and unwrap them. Using a ruler and a sharp knife, cut each log into rounds ¼ inch thick. If the dough crumbles as you cut it, reshape each slice.
  3. PLACE the rounds on the prepared pans, spacing them 2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180° halfway through the baking time, until the cookies are set but soft enough to hold a slight indentation when pressed with a fingertip (about 7 to 10 minutes).
  4. LET cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week. Yield: 50-60 2-inch cookies.
Notes
  1. Source: http://www.thenibble.com/reviews/main/cookies/cookies2/ginger-snaps-recipe.asp
DisneyMeals http://disneymeals.me/

Pineapple Upside-down Cake from Nightmare Before Christmas

There are many other Christmas recipes you can find there too.

Pineapple Upside-down Cake
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 1 (18 ounce) box yellow cake mix
  2. 3 eggs (or as called for by your cake mix)
  3. 1⁄3 cup oil (or as called for by your cake mix)
  4. 1 1⁄3 cups water (or as called for by your cake mix)
  5. 1 cup dark brown sugar
  6. 1⁄4-1⁄2 cup butter
  7. 1 (20 ounce) can pineapple slices
  8. 1 (8 ounce) jar maraschino cherries (optional)
Instructions
  1. Follow instructions on cake box for making an oblong single layer cake.
  2. Prepare cake batter and set aside.
  3. Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.
  4. Sprinkle brown sugar generously over the butter.
  5. Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.
  6. Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.
  7. Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).
  8. Pour cake batter on top of the pineapple/cherry/nut mixture.
  9. Place in oven and bake as directed on cake box.
  10. As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
  11. If you wait too long the sugar will harden and be difficult to remove.
DisneyMeals http://disneymeals.me/

Plum Christmas Pudding from Make Mine Music

Ingredients:

Pudding

1 cup flour
3/4 teaspoon cloves
3/4 teaspoon nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup ground, raw potato (shredded works, too)
1 cup ground, raw carrot (again, shredded works)
1/2 cup raisins *gold or brown
1 cup mixed dried fruit *preferrably with plums
1/2 teaspoon lemon extract
3 tablespoons melted butter
   
1/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract or rum flavoring
  water
  butter or heavy cream

Sauce

   
1/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract or rum flavoring
  water
  butter or heavy cream
Pudding:
  1. Sift spices with flour and other dry ingredients.
  2. Add potatoes, carrots, raisins and mixed fruit, lemon extract, and butter.
  3. Mix well until batter is moistend through (this will take a few minutes).
  4. Put in buttered mold, fill about 2/3 full.
  5. Three 3″ fluted pans will hold the mixture.
  6. Steam for 3 hours.
  7. You can use a crockpot with steaming capabilities or put the molds in a larger baking dish, fill larger dish with boiling or very hot water, cover with foil and steam in the oven at about 300 degrees for 3 hours.
  8. Let sit 10 minutes before removing puddings from molds.
Sauce:
  1. Combine sugar, flour, salt, and vanilla/rum flavoring.
  2. Add enough cold water to make a thin paste.
  3. Cook over low heat until paste thickens up.
  4. Add butter or cream until desired thickness is reached.

IMG_20150315_185215

 


Will it Make you have a Merry Christmas?

I hope all you Disney Mealer’s out there have a great Christmas!

 

1

Mickey’s Once Upon a Christmas – Chocolate Chip Cookies and Fruit Cake

Put on your Santa-themed Mickey ears and lets make food from Mickey’s Once Upon a Christmas

2

Hercules – Pita Bread, Herculade, Hercola

Quick links: Pita Bread | Lime HerculadeGrape Herculade | Hercola | Verdict

 

Hercules was one of my favorite movies as a kid. The SNES game rocked too. Get out your dumbbells, cuz we’re going from Zero to Hero with the food from Disney’s Hercules!

Foods Shown

Street Cart Pitas

When Phil and Herc get to Thebes, you see a street vendor selling pitas in the background.

vlcsnap-2015-12-08-22h34m13s078

Turns out making your own pitas isn’t too hard, though it is a little time intensive.  We enjoyed our pitas afterward with salmon and tzatziki sauce.

Street Car Pitas
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Prep Time
2 hr
Cook Time
5 min
Total Time
2 hr 5 min
Prep Time
2 hr
Cook Time
5 min
Total Time
2 hr 5 min
Ingredients
  1. 2 teaspoons active dry yeast
  2. ½ teaspoon sugar
  3. 35 grams whole-wheat flour (1/4 cup), preferably freshly milled
  4. 310 grams unbleached all-purposed flour (2 1/2 cups)
  5. 1 teaspoon kosher salt
  6. 2 tablespoons olive oil
Instructions
  1. Make sponge: Put 1 cup lukewarm water in a large mixing bowl.
  2. Add yeast and sugar.
  3. Stir to dissolve.
  4. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
  5. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
  6. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup).
  7. With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass.
  8. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
  9. Turn dough onto work surface. Knead lightly for 2 minutes, until smooth.
  10. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
  11. Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
  12. Heat oven to 475 degrees.
  13. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile.
  14. Punch down dough and divide into 8 pieces of equal size.
  15. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
  16. Remove 1 ball (keeping others covered) and press into a flat disc with rolling pin.
  17. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
  18. Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more.
  19. The pita should be pale, with only a few brown speckles.
  20. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
Adapted from http://cooking.nytimes.com/recipes/1016071-homemade-pita-bread?pagewanted=all
DisneyMeals http://disneymeals.me/

Lime Herculade

I was really excited to make Herculade. I’ve never thought of making my own sports drink before. Herculade is first seen in the Zero to Hero song (that one was grape, later in the movie Panic was shown dumping  a green Herculade on Hercules).

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The Herculade I made actually tastes like a sports drink. A little more flavorful than Gatorade.  I tried to use ingredients that they would have available in Ancient Greece. I used honey instead of sugar cane, because the Grecians didn’t have sugar cane back then. They had access to all the other ingredients, but I stretched a little with the calcium and baking soda (sodium bicarbonate) because they wouldn’t have used those in foods, but still had them available.

Lime Herculade
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Prep Time
7 min
Cook Time
7 min
Total Time
14 min
Prep Time
7 min
Cook Time
7 min
Total Time
14 min
Ingredients
  1. 1 q water
  2. Lemon Peel (or lemon tea packets)
  3. Lime Peel
  4. 1/8 tsp Baking Soda
  5. 1/4 tsp Sea Salt
  6. 1/2 c Fresh Lime Juice
  7. 1/3 c Honey
  8. 1 calcium (Tums) tablet, crushed
Instructions
  1. Boil the water and put 1/4 of a lemon's peel in it and 1/2-3/4s of a lime's lemon peel. Boil for 5-7 minutes.
  2. Combine the rest of the ingredients.
  3. Stir/whisk/shake well
  4. Chill in fridge until cold
  5. (Note, I cheated a bit and added green food coloring)
DisneyMeals http://disneymeals.me/

Grape Herculade

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Here’s the recipe for the grape version. Sadly, I couldn’t get it to turn out very good :S Maybe one of you out there can perfect the recipe.

Grape Herculade
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Prep Time
2 hr 10 min
Cook Time
20 min
Total Time
2 hr 30 min
Prep Time
2 hr 10 min
Cook Time
20 min
Total Time
2 hr 30 min
Ingredients
  1. 1 q water
  2. 1 peel of an apple
  3. 1.25 lbs grapes (or 1 1/2 c grape juice)
  4. 1/4 tsp Baking Soda
  5. 1/4 tsp Sea Salt
  6. 2 T Lemon Juice
  7. 2 tsp apple cider vinegar
  8. 1/4 c Honey
  9. 1 calcium (Tums) tablet, crushed
Instructions
  1. Put all the grapes in a pot and mash with a masher.
  2. Bring the grapes to a boil.
  3. Reduce heat to medium and let simmer for about 10 minutes
  4. Place a cheesecloth tightly over a bowl and dump the grape contents onto the cheesecloth
  5. Let sit for an hour or two
  6. Fold the cheesecloth over the remaining pulp and squeeze the remains out
  7. Boil the water and put the peel of 1 apple in. Boil for 5-7 minutes.
  8. Combine the apple tea, grape juice and the rest of the ingredients.
  9. Stir/whisk/shake well
  10. Chill in fridge until cold
DisneyMeals http://disneymeals.me/

Hercola

After Hades blows up at Pain and Panic, Panic is seen drinking a Hercola.

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So, here’s the thing with this. I had to order some Arabic gum and special champagne yeast from Amazon. But the order was delayed so I wasn’t able to make this before the time of this post. Here’s the recipe I would have used though.

Hercola
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Cola syrup
  1. 1 quart water
  2. Finely grated zest and juice of 1 lemon
  3. Finely grated zest and juice of 1 lime
  4. Finely grated zest and juice of 2 oranges
  5. 3 large (5-inch) cinnamon sticks, broken into small pieces
  6. 2 tablespoons dried bitter orange peel
  7. 2 teaspoons coriander seed
  8. 1/4 teaspoon finely grated nutmeg
  9. 1 teaspoon gum arabic (optional)
  10. 2 pounds sugar
  11. 1/4 cup browning sauce, such as Kitchen Bouquet
  12. 1/2 teaspoon vanilla extract
Final Product
  1. 4 quarts lukewarm (80-90°F) water
  2. 1 batch cola syrup
  3. 1/8 teaspoon champagne yeast (Saccharomyces bayanus)
Syrup
  1. Combine the water, lemon zest, lime zest, orange zest, cinnamon, bitter orange peel, coriander seed, nutmeg, and gum arabic (if using) in a large saucepan. Whisk together until the gum arabic dissolves. Stir in the sugar and bring to a boil, stirring until the sugar dissolves.
  2. Boil for 1 minute.
  3. Remove from the heat and stir in the lemon, lime, and orange juices, along with the browning sauce and vanilla. Let cool, then strain.
  4. This syrup will keep in the refrigerator for up to 2 weeks.
To Brew
  1. Combine the water and syrup in a large container. Test the temperature; the mixture should be at a warm room temperature, from 75 to 80°F. (If it is too hot, let it sit until it cools a bit. If it is too cold, warm it over low heat.) Add the yeast and stir until it is completely dissolved.
  2. Pour the mixture into sanitized plastic bottles using a sanitized kitchen funnel, leaving 1 1/4 inches of air space at the top of each bottle. Seal the bottles. Store for 2 to 4 days at room temperature. When the bottles feel rock hard, the soda is fully carbonated.
  3. Refrigerate for at least 1 week before serving; drink within 3 weeks to avoid overcarbonation.
DisneyMeals http://disneymeals.me/


Will it Turn you From Zero to Hero?

The pita bread was awesome, as was the lime herculade. The grape Herculade was kinda disgusting, and I didn’t get a chance to make the Hercola yet 🙁

Verdict:

Pitas – 9/10

Lime Herculade – 8/10

Grape Herculade – 3/10

Hercola – ?/10 (Will update later)