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Old 02-25-2008, 03:33 PM   #1561
Tatania
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Quote:
Sorry to ramble on about cornbread, but for me food is more than a hobby.......it's my passion!
I totally understand. Food is one of lifes great pleasures and plays a major role in our lives and history - which I why I love researching and teaching on the history of food. Foodies live to eat.
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Old 02-25-2008, 03:50 PM   #1562
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Quote:
Originally Posted by greeneeyes View Post
I just did a quick Google search and found restaurant supply sources...

http://www.lepicerie.com/catalog/pro...nut_Puree.html

http://www.perfectpuree.com/index.ph...&filter=106220

Seems that its a frozen product.
Thanks! The second place is in California (the first is France) and the product sounds delicious. $22.50 for a 10 oz jar - so it better be good, LOL. Not sure I want to spend that right now to make the Cocomisu but at least I know the product exists. BTW, I made Kevin Dundon's Bailey's Cream Pots instead and they are fabulous - like a creamy cloud of Bailey's and coffee. If his pie at Raglan Road is anything like it, it must be amazing. This recipe would be too soft for a pie filling, however.

Narcoosee's cheese cake - I made this a second time and this time I was there for the entire baking time to make sure it came out of the oven on time. I also used loads of water in the water bath and started the temp. at 375F for 10 minutes before turning down to 300F.

The cake at last weekends dinner was not good - the surface was cracked, it tasted heavy, dense and dry. My son insists he took it out on time but I think otherwise. This time I made individual cakes and they were creamy, soft and delicious. I left out the crust to save calories (haha), and used my leftover cherry sauce and sugared almonds.

My Almond Encrusted Cheescake:

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Old 02-25-2008, 04:23 PM   #1563
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Quote:
Originally Posted by Tatania View Post
I left out the crust to save calories (haha),

Obviously you forgot.......these are Disney recipes, this means the calories are non existent. The magic of Disney does extend to the recipes too......right???
:r otfl2:





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Old 02-25-2008, 05:58 PM   #1564
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Originally Posted by apostolic4life View Post
Obviously you forgot.......these are Disney recipes, this means the calories are non existent. The magic of Disney does extend to the recipes too......right???
:r otfl2:





I think my scale doesn't understand this magic yet... that's why I'm off to the gym right now, LOL. Will write to Kevin Dundon tonight about the Chicken Pie recipe and his Banoffi pie. Apparently he uses a "secret" sauce on it but I bet it's the Caramel Sauce from his book. I had this pie for the first time in Ireland last summer and WOW. Have you ever tried this apostolic4life? of course, no caories AT ALL in this one!
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Old 02-25-2008, 06:11 PM   #1565
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Originally Posted by Tatania View Post
Have you ever tried this apostolic4life? of course, no caories AT ALL in this one!

I have not had it yet, but since it is that wonderful, magical, calorie free type of pie I will add it to my list!




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Old 02-26-2008, 02:03 PM   #1566
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I just found this thread. I am so excited. I love to cook and bake and now I have to go grocery shopping. I have some work to do in the kitchen.
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Old 02-26-2008, 02:32 PM   #1567
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Originally Posted by pooh'smate View Post
I just found this thread. I am so excited. I love to cook and bake and now I have to go grocery shopping. I have some work to do in the kitchen.
Welcome pooh'smate! It always is exciting to get a new Disney recipe because I know it's going to taste great. It's just about all I use for cooking.
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Old 02-26-2008, 02:38 PM   #1568
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Official Correction to Soupe a L'Oignon Gratinee

It's official - directly from Chefs de Fance in Epcot. The recipe for Soupe a L'Oignon Gratinee (Baked Onion Soup) should read chicken broth instead of water (as I suspected after the last post on this).

So the ingredients are now:

1 & 1/2 pounds yellow onions, diced
10 Tbsp unsalted butter
2 Tbsp flour
1 & 1/2 tsp salt
1/2 tsp black pepper
Thyme: 2 fresh sprigs OR 2 tsp dried
Parsley: 2 fresh sprigs or 1 Tbsp dried
2 dried bay leaves
1/2 lb French bread
9 ounces Gruyere cheese, grated
2 & 1/2 quarts chicken broth

In a large soup pot, sauté the onions in the butter over medium heat until lightly browned. Sprinkle with flour and stir to form a roux. Gradually add 2 & 1/2 quarts chicken broth, then the salt, pepper & herbs. etc.
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Old 02-27-2008, 04:14 AM   #1569
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Rigatoni Fiesolana

Well, well.. I've never seen All Ears Net update as frequently. Some of the recipes I submitted in Jan. are up and a couple we don't have here yet.


Rigatoni Fiesolana
Spoodles, Boardwalk
Yield: 6 servings

1 Tablespoon olive oil
½ pound ground sausage
½ teaspoon minced garlic
1 each Portobello mushroom, sliced
2 cups your favorite marinara sauce
¼ cup heavy cream
pinch fresh basil
salt and pepper to taste
1 pound cooked rigatoni noodles
¼ cup parmesan cheese

Heat olive oil in a medium sauté pan. Add the sausage and cook until nicely browned and cooked through. Add garlic and stir to mix well. Add the mushrooms, stirring frequently, to allow mushrooms to wilt. Add marinara and heavy cream and bring to a simmer. Add the basil, salt and pepper, stirring to incorporate. Taste the sauce to adjust seasonings if necessary. Add rigatoni noodles and toss to coat with the sauce. Top with cheese and serve.
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Old 02-27-2008, 04:16 AM   #1570
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Flourless Chocolate Cake, Boma

Flourless Chocolate Cake
Boma, Animal Kingdom Lodge
Yield: 1 cake

12 ounces Butter
2 1/8 cups (17 ounces) Sugar
9 each Eggs
12 ounces Semi-sweet Chocolate Morsels
1 pound Almond Flour
½ teaspoon Baking Powder
Cream butter and sugar together. Slowly add in the eggs. Melt the chocolate morsels and add to mixture. Mix in the flour and baking powder.
Grease a 10” square cake pan. Bake at 300 degrees F for one hour and ten minutes. Let cool completely before unmolding. Cover with chocolate ganache and serve.
Chocolate Ganache
16 ounces Heavy Cream
16 ounces Semi-sweet Chocolate Morsels
2 tablespoons (1 ounce) Sugar

Heat heavy cream and sugar to a boil. Remove from stove. Pour in chocolate pieces. Let sit for five minutes before stirring. Cover cake with ganache while still warm.
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Old 02-27-2008, 03:54 PM   #1571
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Thank you all for the new recipes.
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Old 02-27-2008, 05:03 PM   #1572
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Looking for 2 old alcoholic drink receipes from hurricane hannas -

the stormalong and malibu berry (both were frozen drinks)

and the Grey Goose Slush from France
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Old 02-27-2008, 05:20 PM   #1573
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Originally Posted by allisonswonderland View Post
Looking for 2 old alcoholic drink receipes from hurricane hannas -

the stormalong and malibu berry (both were frozen drinks)

and the Grey Goose Slush from France
From p.66

Quote:
Lemon Slush
Kiosk in front of France, Epcot

1 liter (1 quart) Grey Goose Citron Vodka
250 ml (1 cup) lemon/lime sour mix
lots of ice

Blend with ice (or swirl in a slushy machine) until drink has an “ice slushy” texture.

Orange Slush
Kiosk in front of France, Epcot

1 liter Grand Marnier
250 ml sour mix

Blend with ice (or swirl in a slushy machine) until drink has an “ice slushy” texture.
I blended this with a lot of ice for the slushy texture and they turned out deliciously.
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Old 02-27-2008, 05:24 PM   #1574
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Stormalong

Stormalong
Hurrican Hannah's, Beach Club
1 drink

Amaretto
Kahluah
Baileys
Pina Colada Mix that you would find in the grocery store

Fill the blender (reg. size) about 1/2 way with ice. Add about 1/2 to 3/4 oz of each of the first three then cover ice with the Pina Colada mix and blend.
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Last edited by Tatania; 02-27-2008 at 05:29 PM.
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Old 02-27-2008, 05:28 PM   #1575
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Sorry to ramble on about cornbread, but for me food is more than a hobby.......it's my passion!
You and I would be very good friends then.
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