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Old 09-09-2007, 09:52 AM   #16
lynninpa

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Quote:
Originally Posted by kabuki View Post
Cheddar Cheese Soup Canada Land, Epcot
Thanks for posting this Disney classic, kabuki!
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Old 09-09-2007, 10:01 AM   #17
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Quote:
Originally Posted by mcgypsy View Post
OK, I found the Corn and Crab Soup recipe...Here goes:

Yield: 6/6oz portions

Ingredients
Butter - 1/4 cup
All Purpose Flour - 1/4 cup
Garlic(chopped) - 1 tsp
Shallots(chopped) - 1 tsp
Hungarian Paprika - 1 tsp
Vegetabe Broth - 3 cups
White Wine - 1/4 cup
Red Curry Paste - 1/4 tsp
Heavy Cream - 1/2 cup
Cut Corn - 1/2 cup
Jumbo Lump Crab Meat - 1/2 cup

Melt butter in sauce pot and sweat shallots and garlic. Add flour and make roux. Add paprika. Cook for about 10 minutes. Add vegetable broth to the roux. Let the liquid thicken, and with a hand blender, puree shallots and garlic. Add crab meat and corn and let cook for a few minutes. Dilute red curry paste in white wine and add to soup. Taste the soup. It may not need any salt or pepper because the vegetable broth is heavy on seasoning. Serve.

OK - that's what I got from the CRT chef. However, you might notice as I did when I got home, it doesn't tell you what to do with the Heavy Cream. Well, I just did what I do with that item in other soups and waited until the soup was ready. I then add the cream at the very end and just blend it in enough to warm it up before serving. Don't boil the soup with the cream it in, or it will taste gross.

Good luck and enjoy!
Only a half cup each of the corn and crab? That breaks down to about a little over a half ounce of each per serving. They sure are skimpy with what should be the main ingredients.
The recipe looks pretty easy I may give it a try and just bump up the crab and corn.
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Old 09-09-2007, 11:54 AM   #18
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The lumps of crabmeat break apart while it's cooking, so you really do end up getting some crab in every bite. I thought it was a little skimpy on the corn part though since that doesn't come apart. It does taste exactly like it did in the castle, and that was what my kids were excited about!
Now, if I could just figure out how to do the prime rib...
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Old 09-09-2007, 12:26 PM   #19
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Anyone know how to make Le Cellier Pretzel Bread?

What about the cinnamon rolls at main street bakery?
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Old 09-09-2007, 03:18 PM   #20
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How about one for the macadamia nut butter from Kona cafe? Or the dipping sauce that comes with the soda bread at Raglan Rd???
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Old 09-09-2007, 04:10 PM   #21
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Quote:
Originally Posted by mcgypsy View Post
The lumps of crabmeat break apart while it's cooking, so you really do end up getting some crab in every bite. I thought it was a little skimpy on the corn part though since that doesn't come apart. It does taste exactly like it did in the castle, and that was what my kids were excited about!
Now, if I could just figure out how to do the prime rib...
That makes sense about the crab. I have never been to the castle, so I want to try to make the soup. I am going for an AM ressie this trip.

As far as prime rib goes I have never has the guts to try it. I did find a good recipe in Cooks Illustrated.
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Old 09-09-2007, 04:16 PM   #22
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Le Cellier Mushroom risotto

I have not tried making this yet.

1/2 lb mushrooms, roasted
4 Tbsp olive oil
1/4 minced garlic it does not say 1/4 of what
to taste kosher salt
to taste fresh cracked black pepper
4 Tbsp whole butter
1 small onion
1 lb Arborio rice
7 cups beef stock
2 cups heavy cream
1 1/2 cups grated parmesean cheese

1. clean mushrooms and toss with enough olive oil just to coat. Add the minced garlic and season with salt and pepper
2. Place on parchment lined sheet pan and roast in 375 oven for 20 minutes. Set aside
3. In a deep six quart, heavy pan, melt 2 to 3 Tbsp of butter over medium low heat.
4. Saute the onions, seasoning with salt and pepper, until soft and clear.
5. Raise the heat to medium and add the rice
6. Cook for about three minutes, stirring frequently until it looks chalky and a white dot is clearly visible in the center of each grain.
7. Meanwhile, bring your beef stock to a simmer.
8. Heat the cream and keep it on low to keep it warm
9. Begin to add the beef stock one cup at a time, simmering and stirring until each addition has been absorbed by the rice before adding the next.
10. After all of the beef stock has been added, fold in the roasted mushrooms. Begin adding the cream, 1/2 cup at a time and begin tasting
11. When ready, rice should be close to tender, but with a little more firmness to the bite. It should be slightly loose, with a creamy consistency. Never overcook to a mush
12. Remove pan from the heat and fold in the remaining butter and parmesean cheese
13. Allow the risotto to rest for a couple of minutes, then enjoy!!
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Old 09-09-2007, 04:23 PM   #23
lynninpa

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Prime Rib

Quote:
Originally Posted by mcgypsy View Post
Now, if I could just figure out how to do the prime rib...
I have the perfect recipe for prime rib, courtesy of Paula Deen! It is so very simple-the key is to not open the oven door until you are actually ready to remove when done! Using a 5 pound roast, it comes out a perfect medium rare every time!

1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows (I use about 2 Tablespoons)

**Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours! About 45 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Remove from oven and let stand 15 minutes before carving.

House Seasoning
(The amounts can be cut way down, just keep the same ratio)
1 cup salt
1/4 cup crushed black pepper
1/4 cup garlic powder

Last edited by lynninpa; 09-10-2007 at 07:59 PM.
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Old 09-09-2007, 04:28 PM   #24
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Quote:
Originally Posted by CinderMelly View Post
Le Cellier Mushroom Risotto
Thanks for sharing, CinderMelly!
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Old 09-09-2007, 05:38 PM   #25
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I'm so excited to see the Mushroom Risotto - I'd be interested to hear if anyone made this recipe and if it is the same as LeCellier's. I was quite ill the night we ate there and when they brought me the mushroom filet (which I dreamt about for months), I actually had to leave and go back my the room, so I never got to try it, Dh doesn't like mushrroms, so he didn't eat it either, nor did the kids - I'd love to make it at home!
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Old 09-10-2007, 04:21 PM   #26
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Le Cellier: Prince Edward Island Mussels

I would just love to have the recipe for the Prince Edward Island Mussels appetizer from Le Cellier!
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Old 09-10-2007, 06:32 PM   #27
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Me too! I'm from Prince Edward Island and I've had mussels many ways - these were one of the best! I was able to try them on my last visit even though I wasn't feeling well and left shortly after. I left instructions with DH to ask for the recipe, but he forgot!!!
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Old 09-10-2007, 06:36 PM   #28
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Thanks!
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Old 09-10-2007, 07:24 PM   #29
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I am loving this thread! I have been making a Disney dish almost every day since I bought all the cookbooks when I went down in July. One of my co-workers gave me an old Disney cookbook from the 1970's, I love it! I love making a little piece of Disney magic at home every day!
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Old 09-10-2007, 07:46 PM   #30
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Does anyone have the recipe for the pizza from The Mara at AKL. I had 2 of them the other day.
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