Four Easy Disney Summer Recipes for Your Weekend - The DIS

The weekend is a great time to take a break and get back to the things we enjoy. For me, I love cooking with my family and enjoying Disney treats and movie marathons. Though this weekend’s dishes won’t include perfectly themed dishes for the movies we will be watching, I thought it might be a good time to share some of my favorite Disney recipes that are easy to follow and perfectly suited to your summer warm weather.

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The Cove’s Coconut Elixir 

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Mickey Meringue 4 Ways

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How To Make Slow Cooker Ratatouille

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Sorcerer Mickey Brownie Bowl Sundae 

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Make one, or enjoy them all this weekend. Let me know which ones you try. The Meringue is a favorite for me as it is popular here in Australia; famously part of the Pavlova that we enjoy covered in fruit and whipped cream in the summertime. If you would like to try a Pavlova recipe, give this one a crack. I like to make these Mickey-shaped ones really thinly, then add a layer of cream and strawberries inside before sandwiching the two together. It’s like a summer dessert sandwich without the mess of melted ice cream.

Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.

Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.

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Chocolate Lava Cake Recipe - The New York Times

Whisk together the sugar, egg, egg yolk, vanilla and salt until foamy and pale. Whisk in the flour until smooth. Fold in the chocolate mixture and stir gently until combined. Pour the mixture into a ramekin and bake for 12 to 14 minutes or until the edges are set and puffed.

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Cocktail of the week: Mr Foggs Burlington martini recipe - The Guardian

Similar to a gimlet, only replacing the usual gin with vodka, the invigorating tartness and refreshing sweetness of this signature cocktail from the new Mr Fogg’s Pawnbrokers in London is just the thing for a pre-dinner summer snifter.

Burlington martini

Serves 1

4 cubes fresh cucumber
45ml good vodka – we use Grey Goose L’Original
10ml standard sugar syrup
20ml fresh lime juice
4 mint leaves, plus 1 leaf extra to garnish

Muddle the cucumber in the base of a shaker (or blitz it with a hand blender), then add all the liquids, the four mint leaves and a good handful of ice. Shake hard, double strain into a small, chilled coupette, float the mint leaf garnish on top and serve.

• Simone Spagnoli, group bars manager, Mr Fogg’s

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6 stir-fry recipes to have in your back pocket - The Washington Post

“Everyone needs a good basic stir-fry in their back pocket,” my colleague Becky Krystal wrote, and I couldn’t agree more. Just like a staple pantry pasta, stir-fries are endlessly adaptable, giving you a simple formula to apply to a variety of sauces, vegetables, proteins and grains. They’re also a great way to use up produce that’s been hanging out in the refrigerator, making it easier to reduce food waste and put a quick weeknight meal on the table. If it’s also CSA season where you are, consider one of these quick and delicious stir-fry meals featuring fresh vegetables from our Recipe Finder.

Korean Glass Noodle and Vegetable Stir-Fry (Japchae)

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Photo above. This noodle stir-fry features “a garden’s worth of vegetables” and dangmyeon, also known as Korean sweet potato noodles or glass noodles. Dangmyeon are bouncy and lightweight, meaning they won’t weigh you down in warm weather. Thin rice vermicelli also work well in this fresh, veggie-focused meal. Get the recipe.

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The Best Summer Dessert Recipes - The New York Times

Store-bought ice cream is at the heart of these three easy desserts from Melissa Clark: a nostalgic banana split, a fruity take on a soda shop staple and the next best thing to a Chipwich.

Plopping pints of mint chocolate chip or cherry vanilla onto the table after a laid-back dinner is a time-honored summer tradition. Effortless and crowd-pleasing, store-bought ice cream is the beloved finale to countless hot-weather meals.

But, with some advance planning and a smidge more work, you can transform purchased pints into the kind of nostalgic frozen desserts that satisfy the kid in all of us — as well as any actual children at the table.

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Recipe: Classic Banana Split

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Banana splits were a fixture in the comic books I read growing up, and this version looks exactly like something Betty and Veronica might have gobbled up at Pop’s, Archie looking on longingly.

A homemade hot fudge and wet walnuts make this classic banana split especially good.David Malosh for The New York Times. Food Stylist: Simon Andrews.

There’s a bittersweet hot fudge that turns taffy-like when it hits the scoops of cold ice cream. The homemade wet walnuts — a mix of honey, maple and freshly toasted nuts — are a lot more intensely flavored than the jarred kind, lending just the right syrupy crunch. The two are poured over ice cream and whipped cream nestled in sliced ripe bananas for a classic ice cream parlor confection that’s not at all hard to make at home.

My ice cream sodas, however, would never be mistaken for their retro counterparts. Scoops of ice cream bobbing in cherry or berry syrup, they are dazzlingly colorful and deeply fruity.

Recipe: Fruity Ice Cream Sodas

These ice cream sodas, made with a cherry or berry syrup, are deeply fruity.David Malosh for The New York Times. Food Stylist: Simon Andrews.

You can simmer up the syrup with fresh fruit in the height of summer, or use frozen fruit all year long. And feel free to play with the combinations of syrup and ice cream: Try chocolate or fudge ripple ice cream with cherry syrup; salted caramel ice cream with blackberry syrup; vanilla or strawberry ice cream with raspberry or blueberry syrup. Whipped cream is optional here but adds a nice, fluffy touch.

Recipe: Chocolate Chip Cookie Ice Cream Sandwiches

Mixing a tiny bit of sea salt into the chocolate chip edges makes the flavor of these ice cream sandwiches pop.David Malosh for The New York Times. Food Stylist: Simon Andrews.

For me, though, the most nostalgic of these three is the chocolate chip ice cream sandwich. Based on Chipwiches, they feature a more streamlined process, using a giant cookie that’s halved, filled and sliced into squares. Sprinkling some flaky sea salt into the mini chocolate chip coating at the edges makes everything taste more intense. Prepared ahead and stored in the freezer, they’re just as easy to grab for an instant summer dessert as a pint of ice cream — and a heck of a lot more fun.

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Maui chef hopes her local favorites will become the next Great American Recipe - Hawaii News Now

HONOLULU (HawaiiNewsNow) - Lau Lau, poke and lomi salmon wowed judges on the Season 2 premiere of PBS’s “Great American Recipe.”

Home chef Relle Lum is from Maui, Hawaii and she hopes her local favorites will take her to the top.

In addition to her delicious homemade plate lunch, Lum was asked to make a dish that represented her personality.

She chose her mom’s recipe for lilikoi bars — a mouthwatering dessert with macadamia nut brittle and a li hing mui strawberry sauce.

“I’m Native Hawaiian, born and raised, and mom taught me what Hawaiian culture and food is,” Lum said in the show. “It’s so awesome to be able to share, especially with my children... I want them to be proud who they are and well-versed in their culture.”

All nine chefs advanced on Monday night.

Next Monday, Rell and her competitors will have to create a noodle dish.

The winner of Season 2 will get one of their recipes on the cover of the Great American Cookbook.

Copyright 2023 Hawaii News Now. All rights reserved.

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18 Easy Enchilada Recipes - How to Make Enchiladas - The Pioneer Woman

Filled with roasted sweet potato, broccoli, bell pepper, and onion, these enchiladas will quickly become your new favorite way to eat vegetables. Try switching up the veggies with whatever you have on hand!

Get the Easy Veggie Enchiladas at Pinch of Yum.

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