<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.

  1. StephLS

    StephLS Everything Disney

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    Wow thanks, Yes I did use bread flour because I had no idea where to get the high gluten flour. 50`s Prime Time, i love that restaurant, !!!!
     
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  3. greeneeyes

    greeneeyes Mouseketeer

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    Bread flour has a higher gluten content than regular flour
     
  4. Tropical Wilds

    Tropical Wilds The Command considers us a bunch of losers.

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    Very true. The recipe we're looking at calls for high gluten flour, but at $7 for a 3 pound bag at KAF, bread flour is the more economical choice. LoL!

    The high gluten content is about 14.1% with KAF, but with good bread flour the gluten is about 12.7%, so it's a good substitute I'm thinking.
     
  5. Tropical Wilds

    Tropical Wilds The Command considers us a bunch of losers.

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    Have you made it once and it didn't come out?

    And me too! It smells like the dining room of 50PTC in here. LoL!
     
  6. TXTink

    TXTink DIS Veteran

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    I would love a copy, thank you so much for doing this! I will pm you my contact info... Thank you again! :goodvibes
     
  7. jennz

    jennz DIS Veteran

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    I would also love a copy! My email is jennjzee@gmail.com. Ty ty ty!!!
     
  8. Candid

    Candid Mouseketeer

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    Would love, love, LOVE this!! scottandcandi@eastlink.ca
     
  9. poohangel

    poohangel DIS Veteran

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    Originally Posted by Tropical Wilds
    Currently going through the thread and putting it all into a PDF file. Currently on page 24. If anybody wants a copy, let me know.



    I would love a copy too. That is a very nice thing to do. Thank you.
    abettens@hotmail.com
     
  10. gretchenohar@hotmail

    gretchenohar@hotmail <a href="http://www.wdwinfo.com/dis-sponsor/" targ

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    I would very much appreciate a copy of the PDF Tropical Wilds.
    Thank you for doing this and for sharing it with us!:worship:
     
  11. deekaypee

    deekaypee <font color=deeppink>Mouseketeer<br><font color=te

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    Oh, that's sooo generous of you :worship:; I'd love a copy as well. deekaypee@gmail.com

    :goodvibes
     
  12. mlc1985

    mlc1985 Earning My Ears

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    = = = = = = = = = = = =
    Chilled-to-the-bone Honeydew Melon & Mango Soup

    Honeydew melon, peeled and de-seeded
    Mangos,peeled and chopped
    Clear honey
    Whole milk
    Plain yogurt
    Sour cream
    Lemon - juiced

    Puree all the ingredients together and served in a chilled bowl. Garnish: mint leaves, sour cream




    i just had a question about this recipe.... i was on the magic in may, and the recipe was titled "chilled to the bone honeydew & watermelon soup" should i assume that i just replace the mangos for the watermelon & nothing has changed? also, there are no amounts given for any of the ingredients.
     
  13. greeneeyes

    greeneeyes Mouseketeer

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    Maybe they change the fruits seasonally or as available? I found one called Chilled Orange and Mango Soup

    Yield: 2 quarts

    Ingredients

    2 pounds mango puree

    1 cup buttermilk

    2 cups orange juice

    1/4 cup honey

    Salt and allspice to taste.

    Method:

    Blend mixture until totally smooth. Chill for one hour and serve garnished with fresh mint.
     
  14. mckymaniac

    mckymaniac Earning My Ears

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    I would also love a copy. Sstevens1997@comcast.net
    Thank you!!
     
  15. shalom

    shalom DIS Veteran

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    You can also get little boxes of gluten (6 oz or so), and add the gluten to an all-purpose flour. Keeps sealed up in the fridge for quite some time. Sometimes more economical, sometimes not. :p

    A caveat. My husband, who does bread in the breadmaker, swears by it. I've been known to swear at it, although usually I just can't see a difference. I think it works better for some recipes than others, but have never been able to figure out why.
     
  16. Tropical Wilds

    Tropical Wilds The Command considers us a bunch of losers.

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    Just a quick note... I'm still plugging away, though it's taking longer then I thought. But we're getting there. My son has been sick so that's adding some time, but I'm going to be staying home to take care of him so I may get caught up.

    To everybody who sent PMs, I'm not ignoring you... I got like 50 of them and just haven't had a chance to respond yet. LoL!

    Personally, I'm kind of a yeast dunce. Part of is where our kitchen is... It's always CRAZY hot and I always have to reduce the rise time, though it varies sometimes by how much, but the rest of it I'm sure is operator error.

    I did see that you can buy gluten in little boxes, and I was so tempted, but I just couldn't figure out what to do with it after that one recipe. LoL!
     
  17. TXTink

    TXTink DIS Veteran

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    Oh my! Thank you so much for doing this for ALL of us... Wow!
    I hope your son is feeling better soon... :flower3:
     
  18. shalom

    shalom DIS Veteran

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    If hubby isn't using it up fast enough (he's off and on with the bread thing), I just start throwing in a Tbs in every time I'm making yeast bread -- it adds a bit of protein, if nothing else. I tend to use recipes for regular flour and replace some with whole wheat anyhow, so I fiddle around with bread recipes all the time and it's pretty forgiving.

    OTOH, I'm a breadmaker dunce. The stuff I do by hand usually turns out fine, but the few times I've made bread in the breadmaker it was hard and/or heavy more often than not. Same recipe, same kitchen, same machine, turns out beautifully for hubby. Go figure. :confused3
     
  19. WOODY13

    WOODY13 Mouseketeer

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  20. DisneyPrincss

    DisneyPrincss Earning My Ears

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    Thanks so much for doing this. Could you send me one as well?
    nicolesmcdowell (at) yahoo (dot) com

    thank you! :thumbsup2
     
  21. TwingleMum

    TwingleMum DIS Veteran

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    Could I also get a copy?? Twinglemum@verizon.net Thank you for doing this :goodvibes
     

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