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Old 02-24-2008, 10:24 AM   #1546
apostolic4life
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Thanks, I know we have made comments on how Disney recipes can be hard to follow sometimes, but mix the eggs when the eggs aren't on the ingredient list. I do have another question? A while back there were some post about soups and you mentioned that in kitchen's they are made in big batches, and the machine they used to mix and get them smooth. I just read in another magazine a soup recipe and the chef recommended blending the soup. I have made the Cheddar Cheese soup and though it was good, it never quite had the consistency that it does at Le Cellier's. Would you advise should I put it in the blender? If so how long? Thanks, for your help.

Yes, put it through a blender and you should be fine. The tool I suggested was a stick blender which you can buy small versions at many dept. stores for home use, but in large batch cooking the ones we use have shafts which can be up to 5ft long and have motors like a weed eater.

The problem with the soup may also be from adding the cheese while the soup is too hot......if you add the cheese while the temp. is over 180 degrees it will cause the cheese to separate instead of melting smoothly....this causes the finished product to be a little grainy due the separation of the cheese.



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Old 02-24-2008, 10:27 AM   #1547
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I have the complete recipes, except for the Brown Derby ones. I was listing what I came across and planned on posting later. The Creme Brulee is when a while back the would hand out copies outside, when you walk through the 'countries'. By strange usually heavy cream is measured in ounces or cups my recipe has 2 1/4 pound of heavy cream, since the other ingredients are in oz maybe this was a typo on there part and they meant cups. I find that strange.
I've never had either, but here is the recipe, hope that helps!

Gazpacho del Sol - Hollywood Brown Derby, Disney-MGM Studios

INGREDIENTS

4 cups yellow tomatoes, cored, deseeded and rough chopped
1/2 tsp. jalapeno, deseeded and chopped fine
1/4 cup light-colored sherry vinegar
1/2 cup sugar
1 tsp. kosher salt
1/4 cup fresh lemon juice
1 tbsp. rice vinegar

Place all the above ingredients in a food processor with a blade attachment. Puree until smooth in texture. Top with cucumber and mint drizzle (below). Serves six.

CUCUMBER AND MINT DRIZZLE
1 cup cucumber, peeled and seeded
1/2 cup sour cream3 tbsp. fresh mint, chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper

Place the cucumbers and sour cream in a food processor and purée. Add the mint, salt and pepper. Puree for a few seconds. Place the yellow tomato soup in chilled bowls and drizzle the cucumber-mint sauce on top (an easy way to do this is to use a plastic bag with a tiny corner cut off). Garnish with a sprig of mint, if desired.


The Grapefruit Cake is already posted.

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Old 02-24-2008, 10:36 AM   #1548
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As far as the cornbread recipes go, most are basically the same with a few added flavorings here and there. Here is the one from the WL that I make all the time, I cook it in a cast iron skillet and it comes out great every time.
You can add some corn kernels or even a drained cup of Mexican corn to change it up.


Cornbread - Wilderness Lodge


Yield: 12 servings.


1 3/4 cups all-purpose flour
3/4 cup cornmeal
1 1/4 cups granulated sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk

Instructions


1. Heat oven to 375 F.
2. Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements. Pour batter into baking pan that has been coated with nonstick cooking spray.
3. Bake 20-25 minutes, or until golden. Cut in wedges and serve.
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Old 02-24-2008, 11:04 AM   #1549
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Quote:
Originally Posted by greeneeyes View Post
ok because its 1 pint of heavy cream that is used.
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Originally Posted by greeneeyes View Post
Do you have an immersion blender? Thats what I use because you can blend right in the pot you are cooking in. To use a regular blender you would have to ladle it in and be very careful because hot liquids can cause it to "explode" out of the top and you run the risk of getting burned.
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Originally Posted by apostolic4life View Post
Yes, put it through a blender and you should be fine. The tool I suggested was a stick blender which you can buy small versions at many dept. stores for home use, but in large batch cooking the ones we use have shafts which can be up to 5ft long and have motors like a weed eater.

The problem with the soup may also be from adding the cheese while the soup is too hot......if you add the cheese while the temp. is over 180 degrees it will cause the cheese to separate instead of melting smoothly....this causes the finished product to be a little grainy due the separation of the cheese.



Thanks guys!!! I use to have a immersion blender got rid of it, guess I'll be buying one again. Apostilic4life, do you think I would be better off using one of those or a blender. Thanks for the hint on the temp. when adding the cheese. Okay, once again the differences in the same recipes and different instructions or ingredients. I have 3 for the Cheddar soup, one mia. The two are different, I'll check later which on we have listed and list the other.
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Old 02-24-2008, 12:40 PM   #1550
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Originally Posted by JennsAStar View Post
in epcot we all fell in love with the potatoe cassarole they serve at lunch (and dinner too) does ANYONE have this recipe!
It is posted on page 89
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Old 02-24-2008, 03:48 PM   #1551
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I would like to make my first request!

Anyone have the recipe for the "Goat Cheese Cremini Mushroom Tortelloni" from Hollywood Brown Derby?

Thanks!
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Old 02-24-2008, 04:38 PM   #1552
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Quote:
Originally Posted by greeneeyes View Post
As far as the cornbread recipes go, most are basically the same with a few added flavorings here and there.

Actually "cornbread" is the generic terminology used for any fluffy bread product made with cornmeal. It is more than just differences in flavorings, it also is a difference in texture, crust, and richness. One could say all bread dough is basically them same, but in all reality every bread dough recipe has differences in texture, flavor, crust, and richness. Their are dramatic differences in the varieties of "cornbread" out there.

Corn Pone is one variation which has been widely accepted as the authentic corn bread; corn pone has a noticeable sweetness, a light fluffy cake-like texture and soft crust. This form usually has more flour to corn in the recipe. Corn pone is often baked into the form of muffins for restaurants across the US.

Traditional Baked Cornbread
aka skillet bread, is a cornbread with a distinct dense crumb and leans to the dry side. Baked cornbread is often served with soups, stews, or beans as a means to sop the excess liquid of these dishes. This bread's only sweetness comes from the natural corn flavor and usually has little to no wheat flour in the recipe.

Corn Mush is also a form of cornbread, but most do not consider it to be bread. This form of cornbread is formed from cooking cornmeal directly in boiling water then pouting this porridge into a mold and chilling to set. After setting, the mush is sliced and fried and primarily served as an accompaniment to breakfast foods.

Hushpuppies are a very wet corn based batter shaped into logs or balls then deep fried. Hushpuppies are generally savory with a crispy shell and dense moist inside.

Corncakes or Jonnycakes are a pourable batter, much like a pancake batter, which is cooked on a hot griddle. The inside texture can vary with these based on the cornmeal to flour ratio, but the outside always has a crisp golden brown shell like pancakes. These can be served sweet or savory depending on the meal being offered.

There are many more regional variations we could discuss (heck, even tortillas and tamales are cornbread), but the fact is all cornbreads are not created equal.......and do not have the same basic recipe. Depending on the final product desired by the cook, cornbread can have different meanings to different people.

I made a guess on the addition of eggs to the recipe in question since I have never had this particular cornbread, but since the recipe clearly omitted eggs in the ingredients yet called for them in the recipe steps, I think the addition I suggested should get us a pretty good match.

Sorry to ramble on about cornbread, but for me food is more than a hobby.......it's my passion!


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Old 02-24-2008, 04:45 PM   #1553
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Quote:
Originally Posted by disney54us View Post
Apostilic4life, do you think I would be better off using one of those or a blender. Thanks for the hint on the temp. when adding the cheese.
Stick blenders are much easier, but if you already have a regular blender I would just use that. Just be careful not to burn yourself.



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Old 02-24-2008, 05:47 PM   #1554
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Quote:
Originally Posted by quixoticvalue View Post
I would like to make my first request!

Anyone have the recipe for the "Goat Cheese Cremini Mushroom Tortelloni" from Hollywood Brown Derby?

Thanks!
Sounds delicious! I've added it to the Requested Recipes List, quixoticvalue.
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Old 02-24-2008, 08:20 PM   #1555
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Sounds delicious! I've added it to the Requested Recipes List, quixoticvalue.
Hope we find it!!! It sounds so good.
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Old 02-24-2008, 10:48 PM   #1556
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Haven't seen this one posted. It's awesome.
Breakfast from POR.

Sweet Potato Pancakes w/ Pecan Honey Butter
6T Oil
3 eggs
1 1/2 c milk
1 1/4 c brown sugar
2 t baking powder
1/4 t salt
2 1/4 c flour
1/4 t cinnamon
1/4 t nutmeg
12 oz canned sweet potato
1 t vanilla

For the pecan honey butter
1 stick butter at room temp.
1/4 cup honey
1/4 c toasted pecans

Add all dry ingredients to mixing bowl. Stir in milk and beaten eggs. Add oil & vanilla & beat until smooth. Fold in mashed sweet potatoes (will be lumpy). In small non-stick frying pan, heat 1 t oil on 325F. Pour in batter to desired size. Cook until dark brown (take longer than regular pancakes).

Honey butter: combine ingredients and use a spoonful on top of pancakes.
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Old 02-24-2008, 11:49 PM   #1557
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I am wondering if anyone has the recipe for the Pina Coolava's that we had in October, Poolside at SSR. I am not much of a Pina Colada drinker but these were GREAT...
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Old 02-25-2008, 11:26 AM   #1558
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Below are a few I found that I printed out in 05 from the California Grill





Cliff's Lemonade:

2 Lemons
1 1/2 tbsp. sugar
1/4 cup orange juice
1 liter of Sprite
Peel the lemons, removing white skin and seeds. Place lemons, sugar and orange juice in a blender, and fill to the brim with ice, then Sprite. Process until smooth and serve immediately.

I don't get if your fill the blender to the brim w/ice how you can add 1 liter of sprite. I would think what the left out was, blend and then add the sprite.

Spiced Olives

1 1/2 cups mixed olives(cracked green, kalamata and nicoise are good
choices).
1/8 cup olive oil
1/8 cup peeled and sliced garlic
1/8 cup balsamic vinegar
1/8 cup olive brine
1/2 to 1 chili pepper (depending on desired spiciness)
1 sprig fresh rosemary
1 tsp. black pepper

Combine all ingredients in a nonmetallic pot. Simmer for 15 minutes. Cool to
room temperature. (Can be stored in the refrigerator for up to 2 weeks).
Serve as an appetizer.

Parmesan Pita Points
4 pieces of pita bread sliced into 4 to 6 wedges
Fresh herbs, garlic and fresh ground black pepper
Parmesan cheese
Drizzle pita with olive oil and sprinkle with fresh herbs (thyme, parsley or rosemary), finely chopped garlic, fresh ground pepper and grated Parmesan cheese. Put under broiler for 2 minutes, or until brown and bubbly. Serve immediately as an appetizer.
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Old 02-25-2008, 03:21 PM   #1559
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Quote:
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I was going through the different cornbread recipes to compare them and noticed that this one does not have any cornmeal.......can't be cornbread without cornmeal.



Good point. Cornbread with no cornmeal is just bread. This was one of the new recipes from All Ears Net http://www.allearsnet.com/din/rec_cbrd.htm who are generally very good about adding only recipes from accurate sources. That IS odd though.

*edit* as was said before the Hoop de Doo Corbread recipe I have calls for 2 large eggs, beaten.

Another question: I was looking for the Cocomisu ingredients this weekend but no one (including the ethnic groceries I checked) has Coconut Puree. Is this available commercially as I can't imagine Boma is pureéing Coconuts on a large scale.
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Old 02-25-2008, 03:28 PM   #1560
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Good point. Cornbread with no cornmeal is just bread. This was one of the new recipes from All Ears Net http://www.allearsnet.com/din/rec_cbrd.htm who are generally very good about adding only recipes from accurate sources. That IS odd though.

Another question: I was looking for the Cocomisu ingredients this weekend but no one (including the ethnic groceries I checked) has Coconut Puree. Is this available commercially as I can't imagine Boma is pureéing Coconuts on a large scale.
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.
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