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

  1. pixiemel

    pixiemel DIS Veteran

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    Is the Cheddar soup pretty easy to make? Also, can the recipe be halved since it makes so much? Thanks!:goodvibes
     
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  3. TyRy

    TyRy <font color=blue>Part of the problem is I wear my

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    WOW- that has a whole lot more going on than the Chefs soup...seems odd as the Chefs soup was so much yummier!
     
  4. lynninpa

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

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    It's funny you should mention this as I just got online to add a note to the Onion Soup recipe from Bistro de Paris (page 33) After reading gismo's post above about onion soup, it reminded me that I needed to note on the Bistro recipe that the recipe is most likely incomplete. A fellow Diser pointed out that there is no mention of any beef bouillon which more than likely was just omitted by mistake :confused3
     
  5. lynninpa

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

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    Restaurant Marrakesh: Beef Brewat Rolls

    1 pound ground beef
    1/2 medium onion, diced
    1 ounce chopped coriander
    1 ounce chopped parsley

    Mix above ingredients and brown. Then add:

    1/2 teaspoon cinnamon
    1 pinch ginger
    1 pinch saffron
    1 teaspon salt
    2 eggs, whipped
    1 ounce peanut oil

    Add to beef and herb mixture, cook fully, then cool.
    Wrap 1 ounce of meat mixture in a bastilla leaf (similar to a phyllo pastry sheet, found in Middle Eastern grocery stores). Deep fry rolls. Sprinkle with powdered sugar and cinnamon.[FONT=Verdana, Arial, Helvetica, sans-serif]

    [/FONT]
     
  6. gismo1554

    gismo1554 DIS Veteran

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    Thinking french onion just cause I remember that being the nicer of the two but the Concourse one does sound good. Decisions decisions
     
  7. gismo1554

    gismo1554 DIS Veteran

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    Yes its really easy! Doesn't take long either which was great. I would say it can be halved quite simply. It did make a lot and I wish I had tried to half it cause Im going to be eating soup forever lol
     
  8. akalittleeva

    akalittleeva Mouseketeer

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    I always make a half batch - no problem...
     
  9. Simbee3

    Simbee3 DIS Veteran

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    I would like to say thank you again. I made this last night and my children and Disney's Grumpiest husband couldn't get enough. Though I did marinate the steak for 48 hours.
    So now even Grumpy has been looking at this thread for recipes so we can have a Disney cooking night.
    Keep up the good work.
     
  10. pixiemel

    pixiemel DIS Veteran

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    Thanks Gismo and Akalittleeva! What (if anything) do you serve with this? Can this be a main dish?
     
  11. gismo1554

    gismo1554 DIS Veteran

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    I just served some fresh bread on the side as it was such a thick soup it was difficult to serve it with anything else
     
  12. pixiemel

    pixiemel DIS Veteran

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    Great-that's what I was hoping! I plan on making this soon! Thanks!
     
  13. akalittleeva

    akalittleeva Mouseketeer

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    I just served a great bread, too - next time - I think I'm going to try the pretzel bread.

    OT - I've just decided for Super Bowl this year, I'm going to do a Disney recipe theme - why not, eh - Cheddar Soup/Sticky Wings/Dalkey Duo/Spinach & Artichoke Dip and I might try to recreate No Way Jose Sundaes - should be some good eating!
     
  14. disneyfav4ever

    disneyfav4ever No matter how your heart is grieving, if you keep

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    I really liked it. I didn't use Jack Daniels, since I didn't have any of that on hand, I just used some kind of bourbon that we had on hand, (no idea what brand it was.) But it turned out very well. We had it marinating just over 24 hours, probably 27 or 28. Oh, and I also didn't have pineapple juice, so I used orange juice. I would love trying this again with Jack Daniels and pineapple juice.
     
  15. apostolic4life

    apostolic4life Chef Grumpy

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    I would bet the brand of bourbon won't make a difference in the final product since the term "bourbon" is only applied to the corn mash type of whiskey produced in Kentucky. The standards for calling it "bourbon" are tightly watched in Kentucky........it is a point of pride for the state. Now the orange juice probably did alter the flavor, but the result was pleasing I bet. When I make teriyaki from scratch, I use both oj and/or pineapple juice depending on the meat or sometimes the spices I have on hand. Let us know how the recipe comes out with the pineapple.


    :thumbsup2
     
  16. pixiemel

    pixiemel DIS Veteran

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    I have looked all over Publix for passion fruit puree for the Passion Fruit tarts from Boma. Does anyone have an idea for a substitution or where to buy it?
    We have Fresh Market grocery that I have not tried yet.
     
  17. disneyfav4ever

    disneyfav4ever No matter how your heart is grieving, if you keep

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    That stuff is impossible to find. I recommend just using another tropical fruit puree.
     
  18. pixiemel

    pixiemel DIS Veteran

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    Good idea-thanks!:goodvibes
     
  19. apostolic4life

    apostolic4life Chef Grumpy

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    Go check out your local international market......they often have these types of product as they are staples in foreign pantries.


    :thumbsup2
     
  20. pixiemel

    pixiemel DIS Veteran

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    Very good idea! Everyone is so nice and helpful here! The Cheddar Cheese Soup is simmering on the stove now, and it smells fabulous!!:goodvibes
     
  21. lynninpa

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

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    You do know the rules for using any of the recipes in this thread, don't you, akalittleeva? You must invite all of us to your house to sample all of the great food! Just PM each of us with the date & time. ;)
     

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