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General Discussions Discuss Video on how to make Canada's legendary Cheddar Cheese soup at home! in the Community Center forums; I made this for dinner on Sunday night as my family was out running errands. Let me tell you, this recipe is amazing. It's now one of my favorite meals ...
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    KingJamesUT's Avatar
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    Video on how to make Canada's legendary Cheddar Cheese soup at home!

    I made this for dinner on Sunday night as my family was out running errands. Let me tell you, this recipe is amazing. It's now one of my favorite meals to fix. Has anyone else made this too?

    http://www.disneyworldtrivia.com/Lou...p-at-home.html
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    My husband makes it all the time - we love it!!
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    I haven't had at WDW or made it, but I'm definitely hungry for Canadian Cheddar Cheese soup after watching the video. I'll have to try it sometime.
    "When you're curious, you find lots of interesting things to do."

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    Tinker Bell is offline DisneyWorldTrivia.com Lifetime Pass
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    I looooove the cheese soup! I have made it once and it was great, planning on making a big batch this weekend actually! If you enjoy a dish at WDW you can ask your server for a recipe card, I got one for the Cheddar Soup, it's a nice souvenir.


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    KingJamesUT's Avatar
    KingJamesUT is offline The Hakuna Kahuna
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    hmm. you think they have a recipe card for the turkey legs?
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    Tinker Bell is offline DisneyWorldTrivia.com Lifetime Pass
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    Probably not but here is a recipe I found online:

    Here's the closest thing that I found to their recipe:
    Smoked Turkey Legs
    6 large turkey legs
    1/2 cup (or more) dark brown sugar
    1/2 cup table salt
    6 tsp liquid smoke

    Put turkey legs in a large pot.

    Dissolve brown sugar in three cups water and pour over turkey legs.

    Dissolve table salt in three cups water and pour over turkey legs.

    Add water to just cover turkey legs (mine took 12 cups total).

    Remove turkey legs and add liquid smoke. Stir well until all is dissolved.

    Put turkey legs back in and let soak overnight, covered in the refrigerator.

    Smoke or grill until done, I used a large grill with a metal pan between the legs and the charcoal. I the brine into the pan and kept it filled during cooking by adding water. I did not use any wood chips.


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    Tinker Bell is offline DisneyWorldTrivia.com Lifetime Pass
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    Ha ha! I love this one:

    Turkey Legs
    I receive quite a few requests for the Turkey Leg recipy. When I called a

    chef at Disney this is what she told me



    Disney's method. HEAT & SERVE



    She explained: Due to the volume of sales, And the amount of time it takes to make the turkey legs. Disney can not make them fast enough. Thus they order them pre-made and just heat and serve to the guests.


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    That is hilarious!

    I asked for the recipe for the chilled strawberry soup at the Grand Floridian and they emailed it to me. Yummy!
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    Thank you so much for this! We were able to finally have this in Epcot two weeks ago! It was to die for!!!! Not to mention the maple custard!! Got a recipe for that?? YUM! YUM!

    Oh, I forgot!! I found a site called diningindisney.com Have you seen that? I have not browsed it much yet!
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    Quote Originally Posted by KingJamesUT View Post
    I made this for dinner on Sunday night as my family was out running errands. Let me tell you, this recipe is amazing. It's now one of my favorite meals to fix. Has anyone else made this too?

    http://www.disneyworldtrivia.com/Lou...p-at-home.html

    I have tried making this soup but it didn't turn out like the one at LeCellier. I know the key is in the chicken stock and the kind of cheese they use (I know it's cheddar but there are so many types of cheddar). Did you use homemade chicken stock or can/container? What type of cheddar cheese did you use? I'm really in the mood for it now after watching that video so I am going to have to try this again. Thanks James for giving me the incentive
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    I made Cheddar Cheese Soup after seeing the video. I didn't cook the bacon long enough, and probably could have cooked the celery longer as well. I used canned chicken broth and white cheddar cheese. I only used about 2/3 the amount of Tabasco sauce as was called for, but DH thought it turned out pretty good. We ate some for lunch one day, and then I divided up the rest and froze it. We heated up the "left-overs" over the course of a couple of weeks. It was just fine. If you want an extra delicious treat, get some soft pretzels and warm those up to eat with the soup. YUM!
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    Lou Mongello's Avatar
    Lou Mongello is offline Lou Mongello (AKQJ10) - WDW Trivia Book Author and Site Owner/Admin
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    I have two problems with this:
    1. I can't cook anything that doesn't have "Microwave instructions"
    2. Even if you do follow the recipe to the exact letter, things just taste better in WDW, no matter what
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    Quote Originally Posted by GIOny View Post
    I have tried making this soup but it didn't turn out like the one at LeCellier. I know the key is in the chicken stock and the kind of cheese they use (I know it's cheddar but there are so many types of cheddar). Did you use homemade chicken stock or can/container? What type of cheddar cheese did you use? I'm really in the mood for it now after watching that video so I am going to have to try this again. Thanks James for giving me the incentive
    I used stock in a box like rachel ray, and extra sharp cheddar. I can't remember which in particular, but a harder cheese made it pretty robust. On the flip side, if you want to make it kinda fun, for a party, my girlfriend and I made a similar potato/cheese soup with velveeta. That was good too.
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    GIOny's Avatar
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    Quote Originally Posted by Lou Mongello View Post
    I have two problems with this:
    1. I can't cook anything that doesn't have "Microwave instructions"
    2. Even if you do follow the recipe to the exact letter, things just taste better in WDW, no matter what
    I don't do the microwave (I call it my very expensive popcorn maker) but I agree with you wholeheartedly on #2


    Quote Originally Posted by KingJamesUT View Post
    I used stock in a box like rachel ray, and extra sharp cheddar. I can't remember which in particular, but a harder cheese made it pretty robust. On the flip side, if you want to make it kinda fun, for a party, my girlfriend and I made a similar potato/cheese soup with velveeta. That was good too.
    Thanks James, this is the soup time of year so I'm going to try it again
    It's kind of fun to do the impossible!















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