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[SweetSpellsSweetie]

I have request.

I had the most yummy drink a couple of years again at Ohana

It was the Island Sunset. Anyone remember what was in it?

 

[smiller]

Rose & Crown Potato Leek Soup

Makes 16-18 ounces

Ingredients:

6 potatoes
4 quarts heavy cream
1 onion, diced
2 bunches leeks
1/4 cup butter
salt & pepper to taste

Cut up potatoes then place in a container covered with water so they won't turn brown, then set aside.

Cut off the green tops of the leeks, you just want to use the white part. Cut up leeks & then place them in water to get the dirt off them.

In a heavy pot, melt the butter & then add the onion and leeks.

Cook them for 5-10 minutes. Add cut up potatoes, then add cream.

Let soup simmer until the potatoes are cooked. This will vary due to the size of the potatoes.

When the potatoes are cooked, puree soup with a hand blender until smooth.

Then season with salt & pepper.

I think I might make this one soon! I'll be sure to report back - but I'll probably just use milk or maybe half and half.

 

[DAISY DUCK FAN!]

Rose & Crown Potato Leek Soup

Makes 16-18 ounces

Ingredients:

6 potatoes
4 quarts heavy cream
1 onion, diced
2 bunches leeks
1/4 cup butter
salt & pepper to taste

Cut up potatoes then place in a container covered with water so they won't turn brown, then set aside.

Cut off the green tops of the leeks, you just want to use the white part. Cut up leeks & then place them in water to get the dirt off them.

In a heavy pot, melt the butter & then add the onion and leeks.

Cook them for 5-10 minutes. Add cut up potatoes, then add cream.

Let soup simmer until the potatoes are cooked. This will vary due to the size of the potatoes.

When the potatoes are cooked, puree soup with a hand blender until smooth.

Then season with salt & pepper.

It was too funny Almost as soon as I posted this, oldest ds started to ask when I was going to make it.

Geez, at 20, ya think he could do it himself?!?

 

[vickalamode]

Bistro de Paris: Soupe a L'Oignon Gratinee (Baked Onion Soup)

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

In a large soup pot, saute 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 of water then the salt, pepper & herbs. Cook over low heat for 40 minutes. Meanwhile, cut the bread into 1/2 inch slices and lightly dry them in a 250 degree oven. When the soup is done, discard the sprigs and bay leaves. Place the bread into 4 to 6 ovenproof soup bowls or one large tureen. Ladle the soup over the bread and cover with cheese. Place the bowls in a 450 degree oven and cook a few minutes until the cheese is melted and golden in color.

I dunno if it isn't supposed to be there or what, but I'd suggest adding between 6-8 bouillon cubes or using some sort of beef stock-otherwise the broth is clear and kind of flavorless! Just a suggestion since when I was making this recipe I was looking at the soup like ...why isn't it brown? And my dad who is a chef said it needed some beef stock in it. I also substituted swiss for gruyere since the grocery store didn't have that kind of cheese. But yay delicious soup.

 

[apostolic4life]

I dunno if it isn't supposed to be there or what, but I'd suggest adding between 6-8 bouillon cubes or using some sort of beef stock-otherwise the broth is clear and kind of flavorless! Just a suggestion since when I was making this recipe I was looking at the soup like ...why isn't it brown? And my dad who is a chef said it needed some beef stock in it. I also substituted swiss for gruyere since the grocery store didn't have that kind of cheese. But yay delicious soup.

Yes, your dad is correct.......good French Onion Soup has beef stock, and many traditional recipes also include a sherry or port wine for a deep flavor profile. When I first looked over this posted recipe I thought the stock and wine may have been missed as it was transcribed, but since I have never had the soup at this particular restaurant I did not comment. Does anyone know if the soup served at this restaurant is clear or brown broth??

 

[lynninpa]

Thanks! Come join us over there.

I just might do that! Thanks!

 

[lynninpa]

Rose & Crown Potato Leek Soup

Thanks for posting a yummy recipe, Daisy Duck Fan! I know it's the perfect weather here for it!

 

[lynninpa]

I have request.

I had the most yummy drink a couple of years again at Ohana

It was the Island Sunset. Anyone remember what was in it?

Here you go, SweetSpellsSweetie!

Polynesian Resort: Island Sunset

1/2 oz. Malibu Rum
1/2 oz. Captain Morgan's Rum
1/2 oz. Melon Liquor
1/2 oz. Peach schnapps
2 oz. POG concentrate

Garnish: Orange flag

Serve in a Hurricane glass.

 

[lynninpa]

I dunno if it isn't supposed to be there or what, but I'd suggest adding between 6-8 bouillon cubes or using some sort of beef stock-otherwise the broth is clear and kind of flavorless! Just a suggestion since when I was making this recipe I was looking at the soup like ...why isn't it brown? And my dad who is a chef said it needed some beef stock in it. I also substituted swiss for gruyere since the grocery store didn't have that kind of cheese. But yay delicious soup.

I think you are right! I guess I posted the recipe without really reading it through. My own recipe for Onion Soup call for beef stock-and wine, too. Thanks for pointing this out, vickalamode! Maybe some could use vegetable stock if they don't like a meat stock?

 

[Candid]

Here you, SweetSpellsSweetie!

Polynesian Resort: Island Sunset

1/2 oz. Malibu Rum

1/2 oz. Captain Morgan's Rum

1/2 oz. Melon Liquor

1/2 oz. Peach schnapps

2 oz. POG concentrate

Garnish: Orange flag

Serve in a Hurricane glass

Ohhhhh, thanks Lynn!!! I had this drink when we were there and it was awesome!

 

[lynninpa]

Ohhhhh, thanks Lynn!!! I had this drink when we were there and it was awesome!

Bottoms up!

 

[CruisinEars]

Hi all,

I am needing some help. My 9 yr old son has a school state project that he is working on for the next couple of months and his state is Florida. Well, one of the aspects of the project is to make an entree representing your state. So, I am asking for your help in finding a recipe that is unique or representative of Florida. I would like to keep it fairly simple and ingredients that don't cost a fortune since we have to make it for a "State luncheon" that the students and parents are invited to. Thanks in advance for any ideas.

 

[hmillerbarilla]

Here you go, SweetSpellsSweetie!

Polynesian Resort: Island Sunset

1/2 oz. Malibu Rum
1/2 oz. Captain Morgan's Rum
1/2 oz. Melon Liquor
1/2 oz. Peach schnapps
2 oz. POG concentrate

Garnish: Orange flag

Serve in a Hurricane glass.

Hi Everyone!

What is POG concentrate? I'm very confused.

This drink is fantastic--better than the box-o-wine I have here at home.

BTW I'm Smiller's sister, and she has been after me to read this thread. Lots of fun recipes to try! Thanks!

... and now I'll have another glass of wine too.

 

[hmillerbarilla]

Hi all,

I am needing some help. My 9 yr old son has a school state project that he is working on for the next couple of months and his state is Florida. Well, one of the aspects of the project is to make an entree representing your state. So, I am asking for your help in finding a recipe that is unique or representative of Florida. I would like to keep it fairly simple and ingredients that don't cost a fortune since we have to make it for a "State luncheon" that the students and parents are invited to. Thanks in advance for any ideas.

What about Key Lime Pie?

 

[gismo1554]

Hi Everyone!

What is POG concentrate? I'm very confused.

This drink is fantastic--better than the box-o-wine I have here at home.

BTW I'm Smiller's sister, and she has been after me to read this thread. Lots of fun recipes to try! Thanks!

... and now I'll have another glass of wine too.

Pineapple Orange Guava juice (see I know something) Confused me too!

 

[gismo1554]

Here you go, SweetSpellsSweetie!

Polynesian Resort: Island Sunset

1/2 oz. Malibu Rum
1/2 oz. Captain Morgan's Rum
1/2 oz. Melon Liquor
1/2 oz. Peach schnapps
2 oz. POG concentrate

Garnish: Orange flag

Serve in a Hurricane glass.

Yeah more alcohol! More drinkies

 

[Joan S.]

Hi, I am looking for the recipie for BREAKFAST PIZZA that is sevred at the CP Buffet in the morning?? My DS would like to make it in his Home Ec class at school. (the home ec teacher has asked for suggestions!) I would also like to make the PRETZEL BREAD STIX (if anyone has this recipie)that are served at Le Cellier. I make the Cheddar Cheese soup and my DS thinks the Pretzel Stix are the perfect dipper for the soup! THANKS!!! I LOVE to cook and bake so I LOVE this thread!! Joan

 

[lynn71092]

Breakfast Pizza
from Chef Mickey's, Contemporary Resort

1 12" Boboli
2 large eggs
1/2 cup coarsely shredded/grated mozzarella cheese
1/2 cup coarsely shredded/grated Provolone cheese
1 cup coarsely shredded/grated Cheddar cheese
1/4 cup heavy cream
salt and pepper to taste



Preheat oven to 375 degrees. Place Boboli on baking sheet.

In a medium bowl blend the cheeses together.

In a small bowl, beat the eggs, heavy cream, salt and pepper. Mix well and add to cheese mixture. Immediately (to avoid clumping), pour mixture onto the pizza shell.

Bake for 10-12 minutes, or until the cheese mixture is set and is beginning to brown.

Cut into pizza wedges.

 

[TigerKat]

What about Key Lime Pie?

I agree!

 

[lynn71092]

Key Lime Pie
from Sunshine Season Food Fair, Epcot

Makes 3 pies

Key Lime Chiffon Pie Filling

8 oz. Lime Juice
8 oz. Lime Puree
2 lbs. Heavy Cream
8 oz. Cold Water
1 oz. Gelatin Powder
8 drops Yellow Color

Melt gelatin and cold water over double boiler. Whip up heavy cream until stiff.

Meringue Mix

4 oz. Meringue Powder
16 oz. Granulated Sugar
1 lb.10 oz. Cold Water

Whip up meringue powder, water, and sugar until stiff. Mix meringue mix together with gelatin. Add lime juice and heavy cream. Fold everything together and fold into graham cracker crusts. Top pies off with meringue, and brown.

Meringue Topping

7 oz. Best Brand Meringue Powder
½ oz. Instant Clear Gel
2 lb. 8 oz. Granulated Sugar
2 lb. Water

Mix meringue powder, instant clear gel, and sugar. Add water and whip on high speed until meringue mix is very firm and fluffy.