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

  1. SweetSpellsSweetie

    SweetSpellsSweetie Mouseketeer

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    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?
     
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  3. smiller

    smiller DIS Veteran

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    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. :goodvibes
     
  4. DAISY DUCK FAN!

    DAISY DUCK FAN! Welcome to My World! I Do Because I Can!

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    It was too funny :rotfl2: 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?!?:confused3
     
  5. vickalamode

    vickalamode DIS Veteran

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    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.
     
  6. apostolic4life

    apostolic4life Chef Grumpy

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    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??


    :thumbsup2
     
  7. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    I just might do that! Thanks! :goodvibes
     
  8. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thanks for posting a yummy recipe, Daisy Duck Fan! I know it's the perfect weather here for it! :thumbsup2
     
  9. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Here you go, SweetSpellsSweetie! :upsidedow

    Polynesian Resort: Island Sunset :drinking1

    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.
     
  10. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    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! :thumbsup2 Maybe some could use vegetable stock if they don't like a meat stock?
     
  11. Candid

    Candid Mouseketeer

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

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Bottoms up! ;)
     
  13. CruisinEars

    CruisinEars Engaged at WDW 8/23/95!

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    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. :flower3:
     
  14. hmillerbarilla

    hmillerbarilla DIS Veteran

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    Hi Everyone!:wave2:

    What is POG concentrate? I'm very confused.:confused:

    This drink is fantastic--better than the box-o-wine I have here at home. :drinking1

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

    ... and now I'll have another glass of wine too. :rolleyes1
     
  15. hmillerbarilla

    hmillerbarilla DIS Veteran

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    What about Key Lime Pie?:goodvibes
     
  16. gismo1554

    gismo1554 DIS Veteran

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    Pineapple Orange Guava juice (see I know something) Confused me too!
     
  17. gismo1554

    gismo1554 DIS Veteran

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    Yeah more alcohol! More drinkies
     
  18. Joan S.

    Joan S. DIS Veteran<br><font color=blue>Needs to 'fess up

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    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
     
  19. lynn71092

    lynn71092 DIS Veteran

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    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.
     
  20. TigerKat

    TigerKat DIS Veteran

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    I agree!
     
  21. lynn71092

    lynn71092 DIS Veteran

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    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.
     

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