From the desk of Executive Chef, Kevin Williams at Worlds of Fun, comes some great recipes for you to try at home. While not all of these items are currently featured on the park menus, they are great, easy recipes that you can recreate for family and friends at home.
Lemon Cookies* (Added 12/11/15)
INGREDIENTS
1 package (super moist) lemon cake mix (18.25 oz)
2 eggs
1/3 cup vegetable oil
2 tablespoon lemon zest
2 tablespoon lemon juice
1 teaspoon lemon extract
white sugar for coating
confectioners’ sugar for coating
DIRECTIONS
Preheat oven to 375 degrees F.
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Roll cookie dough into balls then put the dough into a bowl of regular white sugar (this will help the confectioners’ sugar stick). Toss the sugar over the ball of dough until coated. Move the ball to the bowl of confectioners’ sugar, and toss again to coat. Once sugared, place on a non-stick (or lined with parchment) cookie sheet.
Bake for 6 to 9 minutes or until the edges are lightly browned.
INGREDIENTS
2 cups milk*
¼ cup butter or margarine
2 eggs, slightly beaten
½ cup sugar
1 teaspoon ground cinnamon or nutmeg
¼ teaspoon salt
6 cups soft bread cubes (about 6 slices bread)
½ cup Raisins
For topping:
Caramel topping (store bought or homemade)
Whipped Cream
*Optional: you can also use Heavy whipping cream for a richer tasting bread pudding in place of the milk.
DIRECTIONS
Heat oven to 350 degrees Fahrenheit. In a 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with a caramel store bought topping and whip cream.
INGREDIENTS
4 Roasted Red Peppers
2 Heads Roasted Garlic
1/2 cup Chicken Stock
Salt (to taste)
Cracked Black Pepper (to taste)
2 pounds Lobster Meat
3 ears Fresh Corn
1 tablespoon Olive Oil
12 ounces Linguine
1/2 cup chopped Parsley
1/4 cup fresh Lemon Juice
DIRECTIONS
Place corn on hot grill until uniformly cooked and tender. Cut kernels from cob and set aside.
In a food processor or blender combine roasted peppers and garlic, puree until smooth.
Place in sauce pot and add the chicken stock and salt and pepper to taste. Bring to a boil and turn down, simmering for 10 minutes. Remove from heat and set aside.
Toss lobster meat with olive oil, salt and pepper. Place on hot grill. Cook for 6 to 8 minutes. The meat will turn opaque white when done.
Salt and pepper a pot of boiling water and cook pasta until al dente; set aside.
Heat skillet on stove on medium heat, toss pasta, roasted corn and sauce together.
Plate pasta and top with lobster. Add chopped parsley and lemon juice.
INGREDIENTS
1 pound lamb chops
2 Tbsp minced fresh rosemary
2 teaspoons salt
1 Tbls freshly ground black pepper
2 garlic clove, minced
4 Tbsp olive oil, divided
DIRECTIONS
In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes. (If you are working with single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator, do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step.)
Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2 to 3 minutes per side. (If you are working with single rib chops, sear only on two sides, and only a minute or so on each side if you want the result to be rare or medium rare.)
INGREDIENTS
5 pounds corned beef
5 garlic cloves, lightly smashed
10 peppercorns
4 sprigs fresh thyme
2 bay leaves
12 ounces stout (recommended: Guinness)
1 cup beef broth or stock
Water, for simmering
4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced
2 parsnips, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
6 medium red potatoes, scrubbed
1 medium head green cabbage, cut into quarters, core removed
5 tablespoons butter
DIRECTIONS
1) Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.
2) After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.
3) In a separate large sauté pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and sauté until tender and beginning to brown, about 8 to 10 minutes.
4) Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.
5) Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.
INGREDIENTS
3 medium beets, thoroughly washed
3 medium potatoes, sliced into bite-sized pieces
5 Tbsp of cooking oil
1 medium onion, finely chopped
2 carrots, grated
1 head of cabbage, thinly chopped (see picture)
1 can kidney beans with their juice
2 bay leaves
10 cups water and 6 cups broth to get 16 cups liquid total
5 Tbsp ketchup
4 Tbsp lemon juice
1/4 tsp freshly ground pepper
1 Tbsp chopped dill
DIRECTIONS
1. Fill a large soup pot with 10 cups of water. Add 2 – 3 beets. Cover and boil for about 1 hour. Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water.
2. Slice 3 potatoes, add into the same water and boil 15-20 minutes.
3. Grate both carrots and dice one onion. Add 4 Tbsp of cooking oil to the skillet and sauté vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.
4. Thinly shred ½ a cabbage and add it to the pot when potatoes are half way done.
5. Next, peel and slice the beets into match sticks and add them back to the pot.
6. Add 6 cups chicken broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.
7. Add sautéed carrots and onion to the pot along with chopped dill.
8. Cook another 5-10 minutes, until the cabbage is done.
INGREDIENTS
4 Egg Yolks
4 ½ cups milk
1 (5 oz) can sweetened condensed milk
4 egg whites
1 TB white sugar
1 Tea vanilla extract
1/4 tea ground nutmeg
DIRECTIONS
– In a large mixing bowl, beat egg yolks until they are thickened and light.
– Gradually stir in condensed milk, sugar, vanilla and milk.
– Beat the egg whites until stiff, then add them to the milk mixture.
– Stir rum into the mixture (to taste).
– Garnish with nutmeg.
INGREDIENTS
3 cups mashed,cooked sweet potatoes
1 cup sugar
2 eggs
½ cup milk
½ tsp. salt
½ tsp. vanilla
TOPPING
1 cup brown sugar
1 cup pecans, chopped
½ cup flour
½ stick margarine
DIRECTIONS
– Mix all ingredients, put into a buttered casserole dish.
– Topping- Mix all ingredients, spread on top of mixture.
– Bake at 400 F for 30-40 minutes.
INGREDIENTS
8 oz chicken breast
1 tsp chili powder
Salt and black pepper to taste
1 Tbsp butter
1 Tbsp flour
3/4 cup low-sodium chicken stock
½ cup Salsa Verde
1 1/2 cups shredded reduced Monterey Jack cheese
4 oz tortilla chips
1 jalapeno pepper, thinly sliced
2 Roma tomatoes, diced
Chopped fresh cilantro
DIRECTIONS
– Preheat a grill, grill pan, or cast-iron skillet. Season the Chicken with the chili powder, salt, and pepper and grill until temperature reaches 165 degrees.
– Preheat the oven to 400°F. Heat the butter in a medium saucepan over medium heat. Stir in the flour and cook for a minute, then slowly whisk in the stock. Simmer for a few minutes, then stir in the cheese and salsa and continue stirring until the cheese is fully melted.
– Chop chicken into strips. Arrange the chips in a single layer on serving platter top with cheese sauce then grilled Chicken and serve with salsa and sour cream.
INGREDIENTS
Flour tortillas
Sugar/cinnamon mixture
Honey
Cooking oil
DIRECTIONS
– Heat oil to approximately 400 degrees.
– Cut each tortilla into 8 pie shaped pieces
– Place several wedges into the hot oil. When one side is golden brown, carefully turn over and cook the other side. Remove from oil and drain on paper towel
– Sprinkle with sugar/cinnamon mixture
– Drizzle with honey and eat up.
INGREDIENTS
8 oz skirt or flank steak
1 tsp chili powder
Salt and black pepper to taste
1 Tbsp butter
1 Tbsp flour
3/4 cup low-sodium chicken stock
½ cup salsa verde
1 1/2 cups shredded reduced Montery Jack cheese
4 oz tortilla chips
1 jalapeno pepper, thinly sliced
2 Roma tomatoes, diced
Chopped fresh cilantro
DIRECTIONS
– Preheat a grill, grill pan, or cast-iron skillet. Season the steak with the chili powder, salt, and pepper and grill for 5 to 6 minutes per side, until medium-well. Let the steak rest.
– Preheat the oven to 400°F. Heat the butter in a medium saucepan over medium heat. Stir in the flour and cook for a minute, then slowly whisk in the stock. Simmer for a few minutes, then stir in the cheese and salsa and continue stirring until the cheese is fully melted.
– Chop the steak into strips. Arrange the chips in a single layer on serving platter top with cheese sauce then grilled steak and serve with salsa and sour cream.
INGREDIENTS
2 lbs flank steaks
2 medium limes, juice of
1/4 cup fresh cilantro, roughly chopped
1 pinch garlic pepper seasoning (or 1/4 teaspoon black pepper and 1/4 tsp garlic powder)
1/4 cup extra virgin olive oil
DIRECTIONS
– In a large bowl, marinate the steak in the juice of the two limes, a small handful of cilantro, garlic pepper (or garlic powder and black pepper), and a generous pour of extra virgin olive oil. Flip the steak and season the other side.
– Cover the bowls with plastic wrap and allow to marinate for at least an hour or two.
– Grill the steak for 8-10 minutes on each side, until medium-rare (or medium, if desired). Let the steak rest off the grill for 15-20 minutes.
– Thinly slice, and chopped into pieces if desired.
– Place in warm or fried corn tortillas and served with your favorite taco toppings.
Resources
* Worlds of Fun Chef’s Corner
** KSHB TV Worlds Of Fun food truck makes food fun
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