Yep I have way too much.
www.goodmorningamerica.com
We found that you had to play around with the temperature a bit to get the right consistency. It worked best with half the pineapple thawed. We've made it 3 times with it being too thick (all frozen), too thin(canned) & then just right (half of them thawed.)Strange, I could no longer find it on Disney Parks blog. But here is the recipe from GoodMorningAmerica.com’s story about Disney Parks releasing it:
You can now make Disney's famous Dole Whip at home
There's nothing quite like Disney's "Dole Whip" and now you can make the parks’ signature treat in your own kitchen.
“Here's the simple recipe for the parks' famous pineapple dessert:
Ingredients:
Instructions:
- 1 scoop vanilla ice cream
- 4 oz. of pineapple juice
- 2 cups of frozen pineapple
- Add all ingredients into a blender until it's a thick drink
- Add a swirl”
www.seriouseats.com
Thank you thank you thank you! I'm just starting Thanksgiving planning. I've only hosted Thanksgiving once so don't have any great recipes or routine.It isn't a Disney recipe, but since many might not be doing Thanksgiving outside their household, this is my absolutely favorite turkey recipe for a smaller crowd. You do have to have a sous vide but the price of them has dropped considerably over the past few years. We have made it three times and every person that has tried it has said it is the best turkey they have ever eaten.
Sous Vide Turkey Breast With Crispy Skin Recipe
Sous vide is a fantastic method for cooking holiday roasts, but sous vide turkey comes with a few problems. This recipe produces turkey breast cooked exactly how you like it, with deep, roasty flavors and extra-crispy skin to boot.
We are going to have to try the spinach puffs. My husband loves that movie and was disgruntled that the tee from the wine and dine 5 K had Kronk with a platter of meat instead of spinach puffs.
The skin is ridiculously good. There is a fair amount labor involved but also pretty fool-proof.
Funny, and true.
Darn 2020. aerosolized droplets strike again.
Unless you have brined the turkey. Don't wash before brining, but definitely wash after brining, if you want the skin to be at all edible. Just speaking from experience.
Well, yes; rinse anything after brining. But not to "clean" it, as the video implies.
The sous vide turkey was a hit. Older son said "This is the best turkey I've had in my whole life! Well, it's only 9 years, but still the best turkey."
I tend to cook poultry toward the upper range on the charts because while the lower temperatures produce unbelievably moist meat, the texture is different and turns some people off.
