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Old 02-07-2008, 08:59 PM   #1336
solferino
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Originally Posted by lynninpa View Post
That recipe was requested back in December by another Diser yet no one seemed to have any luck in finding it-until today! It is posted on page 89, solferino BTW There is a complete list of requested recipes on page 15, post 222
oh excellent, thank you! Going to check it out now. When I saw the thread I just looked at the first page with linked found recipes. Of course I didn't scroll all the way down to the part that showed the list on page 15.
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Old 02-07-2008, 09:27 PM   #1337
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Originally Posted by Tatania View Post
California Grill: Teriyaki & Tamarind BBQ Sauces
Thanks, Tatania!!
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Old 02-07-2008, 09:29 PM   #1338
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Originally Posted by westcliffemom View Post
For the Rose & Crown Shepherds Pie, I've made it. We love it! The savory is important to add.
Thank you, westcliffemom, for the great tip!
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Old 02-07-2008, 09:31 PM   #1339
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Originally Posted by westcliffemom View Post
Garden Grill: Potato Casserole

This was one of the recipes on the Requested Recipes list, westcliffemom. Thank you for helping to cross another requested recipe off of the list!
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Old 02-08-2008, 02:17 AM   #1340
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Original Cheesecake



Original Cheesecake
Wonderland Café, Disney Quest

Crust Ingredients:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine


Filling Ingredients
:
4 8-ounce pkgs. cream cheese
1 ¼ cups granulated sugar
½ cup sour cream
2 teaspoons vanilla extract
5 eggs

Topping Ingredients:
½ cup sour cream
2 teaspoons granulated sugar
Canned whipped cream (optional)

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about ½-inch of water into the oven while it preheats. This will be your water bath.
2. Combine 1 ½ cups graham cracker crumbs and ¼ teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
3. Use an electric mixer to combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
4. Remove the crust from the freezer and pour the filling into it.
5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
6. When the cheesecake has cooled, combine ½ cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. Makes 12 servings.



Snickers Bar Chunks Cheesecake
Wonderland Café, Disney Quest
Yield: One 9-1/2 inch cheesecake

Crust:
1-1/2 cup chocolate wafer crumbs
1/4 cup butter, melted

Filling:
1-1/2 lbs. cream cheese, softened
1 cup sugar
4 eggs
1 Tbsp vanilla
1 cup heavy cream
1-1/2 cups small pieces of snack-sized SNICKERS® Bars

Topping:
4-1/2 cups small pieces of snack-sized SNICKERS® Bars

Fudge Sauce:
2 oz. unsweetened chocolate
3/4 cup sugar
1/3 cup boiling water
2 Tbsp butter
3 Tbsp light corn syrup

Garnish:
Whipped Cream

Directions:
1. To make crust, combine wafer crumbs and butter.
2. Press into the bottom and up the sides of a 9-1/2 inch springform pan. Set aside.
3. Preheat oven to 325 degrees F.
4. To make filling, with an electric mixer set on medium speed, combine cream cheese and sugar, beating until smooth.
5. Add eggs, one at a time.
6. Add vanilla and heavy cream. Beat at medium speed for 5 minutes.
7. Fold in SNICKERS® Bar pieces.
8. Pour filling into crust and bake for 1 hour and 20 minutes, or until cheesecake is almost set in center.
9. Remove from oven and let cool on a wire rack for 1 to 2 hours.
10. Top cooled cheesecake with SNICKERS® Bar pieces and chill for 4 to 6 hours.
11. To make fudge sauce, combine chocolate and butter in a heavy saucepan and cook over low heat, stirring gently, until mixture has melted.
12. Stir in boiling water, sugar, and light corn syrup, mixing until smooth.
13. Increase heat to medium and stir until mixture starts to boil.
14. Reduce heat and let simmer for 5 minutes without stirring.
15. Remove from heat and let cool for 15 to 20 minutes. Drizzle over chilled cheesecake just before serving.
16. Garnish with whipped cream..
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Old 02-08-2008, 12:06 PM   #1341
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Originally Posted by lynninpa View Post
I will add the White Chocolate Cheesecake to the Requested Recipes list, Dizneydaz. If you make either, please let us know how they turn out!

I already heard back from Food & Beverages at Poly (wow that was less than 24 hrs, more like 12!) and IT IS the same recipe Tatania posted on previous page (post #1330) even though the name on the menu is different. So, you can remove it from the requested recipes list and I'll let you know how it turns out when I make it.

They also sent me the 'Ohana pototoes, but you already have that one.

Thanks again for the help.
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Old 02-08-2008, 06:32 PM   #1342
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Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce

I just received my recipe request from WDW

Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce
Crystal Palace

Servings: 4 to 6

Asiago Basil Cream Sauce:
3 cups heavy cream
2 tablespoon fresh basil (washed, stemmed and chopped)
1 pinch white pepper
1 teaspoon Italian herb seasoning
1 teaspoon onion powder
1 tablespoon chicken base or powdered chicken bullion
1 teaspoon fresh minced garlic
½ cup shredded Asiago cheese

Bring heavy cream, all seasonings, garlic, basil and chicken base to a low simmer in a 2 quart saucepan. Let it simmer for 10 minutes to develop flavors.
Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time.
Cover the sauce and set it aside from the heat until you are ready to add it to the pasta.

Pasta completion:
1 pound Apple-wood Smoked Bacon, diced
1 teaspoon kosher salt
1 pinch white pepper
1 teaspoon granulated garlic
1/2 cup sliced button mushrooms
1/2 cup sliced ****ake mushrooms (be sure to discard the stems)
1/2 cup diced Portobello mushroom
Asiago Basil Cream Sauce (full amount)
1 ½ pounds cooked Penne pasta
2 tablespoons Chiffanade (thinly sliced)
Fresh Basil leaves
¼ cup shredded Asiago cheese

In a large sauté pan, over medium high heat, add bacon and stir occasionally
Once bacon is about 3/4 cooked, season with salt, white pepper and granulated garlic, add mushrooms and cook them thoroughly.
Add pasta to the sauté pan and stir well.
Now, add the sauce and bring to a simmer for approx. ten minutes.
Remove pasta from the heat and place it on a serving dish. Garnish with basil and Asiago cheese
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Old 02-08-2008, 07:05 PM   #1343
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Quote:
Originally Posted by Dizneydaz View Post
I already heard back from Food & Beverages at Poly (wow that was less than 24 hrs, more like 12!) and IT IS the same recipe Tatania posted on previous page (post #1330) even though the name on the menu is different. So, you can remove it from the requested recipes list and I'll let you know how it turns out when I make it.

They also sent me the 'Ohana pototoes, but you already have that one.

Thanks again for the help.
Actually llyninpa posted that one though I had it in my collection

Right now Guest services is REALLY good about getting back on requests. They've sent me all the requests I've made in the past month (many on behalf of the Dis Boards) and I'm very impressed with the fast and friendly response. I don't want to wear out my welcome with them so if any of you still have requests on the list I'd urge you to write to Disney Guest Services ASAP and you'll probably get a swift response.

Don't forget to post all the new recipes here!
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Last edited by Tatania; 02-08-2008 at 07:27 PM.
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Old 02-08-2008, 07:22 PM   #1344
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Caramel Apple Shooter

I also received my beloved dessert - the Caramel Apple Shooter from California Grill.

On the menu it's one of 3 offerings in the "Caramel Apple - which consists of Apple Jalousie Tart with Caramel Foam, Caramel Apple Shooter, and Green Apple Meringue with Apple Sorbet" - but it's by far the best one. They may send the Apple Meringue later when it's available.




Caramel Apple Shooter
California Grill, Disney’s Contemporary Resort
Yield: 4 to 6 servings

Almond Crumble
Caramel Sauce
Poached Apples
Caramel Mousse
Sponge Cake (Yellow Cake)

Almond Crumble Ingredients
3 ounces almond paste
¾ cup sugar
6 tablespoons shortening
1 cup cake flour
1 stick melted butter

Method of Preparation

1. In a bowl, combine almond paste and sugar. Mix together. Add shortening, a little at a time and combine. Alternate adding the flour and melted butter a little at a time until mixture is smooth.
2. Pour mixture into a parchment-lined baking pan and smooth to flat. Cut into strips and freeze.
3. Grind into small pieces, place on baking sheet, bake at 350°F for approximately 12 to 15 minutes until golden brown.
4. Cool and store in airtight container.

Ingredients for Caramel Sauce

½ cup corn syrup
¾ cup granulated sugar
¼ cup + 1 tablespoon water
3 tablespoons butter
¾ cup heavy cream, warmed
1 teaspoon vanilla

Method of Preparation

1. Combine the corn syrup, sugar, and water in a saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel, approximately 350° F. Do not let the mixture smoke and burn.
2. Carefully add the butter and the warmed cream to the caramel mixture; be aware that the mixture will raise high in the pan. Stir, and then bring back to a boil for 2 minutes. Remove from the heat and let cool to 86° F. Add the vanilla. Set aside.

Ingredients for Poached Apples

1 cup water
1 cup sugar
1 each Granny Smith apple (cut into small cube)
1 each Braeburn apple (cut into small cube)

Method of Preparation

1. Bring together water and sugar, and cook until boiling stage is reached.
2. Add cubed apples, and cook until apples are al dente (tender but still crunchy).
3. Take off heat and cool.

Ingredients for Caramel Mousse

½ cup corn syrup
¾ cup granulated sugar
¼ cup + 1 tablespoon water
3 tablespoons butter
¾ cup heavy cream, warmed
4 tablespoons powdered gelatin, bloomed in ¼ cup cold water
1 tablespoon vanilla extract
1 tablespoon Grand Marnier
½ cup egg yolks
2 ½ cups heavy cream

Method of Preparation

1. Combine the corn syrup, sugar and water in a saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel; approximately 350°F. Do not let the mixture smoke and burn.
2. Carefully add the butter and the warmed cream to the caramel mixture; be aware that the mixture will raise high in the pan. Stir, and then bring back to a boil for 2 minutes. Remove from the heat and add gelatin; let cool to approximately 140°F. Add the vanilla and liqueur, temper (slowly adding into eggs while mixing causing the temperature of the eggs to rise. This prevents the eggs from curdling) into egg yolks. Add to a mixing bowl with whip attachment and whip until cool, approximately 86°F.
3. Whip heavy cream until soft peak stage is reached. Then fold the whipped cream and caramel together.
4. Use immediately and pipe into desired serving vessel.

Assembly

Caramel Sauce
Sponge Cake (yellow cake) small slice
Poached Apples
Caramel Mousse
Almond Crumble

1. Use your favorite serving container (small rocks glass, champagne glass, etc.)
2. Add caramel sauce first, cut small circle of sponge cake, and place on top of caramel sauce, add poached apples next, then the caramel mousse, and top with almond crumble.
3. Portions of each item in glass can vary depending on your personal taste.
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Old 02-08-2008, 07:36 PM   #1345
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Exclamation

Curse your wickedness!! You evil temptresses making me so hungry with your cheesecakes and shooters and other yummy desserts!

Now I can make these scrumptious goodies in my home! What is the world coming to!!!! But I am on a diet!! No!!!!!!!!!!!!!!!!!!!

Seriously, I've got to stop visiting this thread until I lose some more weight.

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Old 02-08-2008, 08:43 PM   #1346
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Tatania Thanks for the cheesecake recipes from The Wonderland Cafe!
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Old 02-08-2008, 08:47 PM   #1347
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Quote:
Originally Posted by LUVMYTINK View Post
Crystal Palace: Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce
This recipe sounds delicious, LUVMYTINK! A fellow Diser requested this one a while back. I just let them know it was posted tonight. Thank you!
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Old 02-08-2008, 08:50 PM   #1348
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Quote:
Originally Posted by Tatania View Post
California Grill: Caramel Apple Shooter
You must be so excited to have received this one, Tatania! Can't wait to hear your review!
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Old 02-08-2008, 09:04 PM   #1349
lynninpa

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Quote:
Originally Posted by JodyLynC View Post
Curse your wickedness!! You evil temptresses making me so hungry with your cheesecakes and shooters and other yummy desserts!

Now I can make these scrumptious goodies in my home! What is the world coming to!!!! But I am on a diet!! No!!!!!!!!!!!!!!!!!!!

Seriously, I've got to stop visiting this thread until I lose some more weight.

Welcome to The Recipe Exchange, JodyLynC!
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Old 02-08-2008, 09:15 PM   #1350
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I just got the Delicious Disney cookbook. Do we already have all of these recipes?
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