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Disney Nacho Cheese Dip
1/2 lb Provolone, grated
1/2 lb American cheese, grated
3/4 c Heavy cream
8 oz Cream cheese
1/4 ts Garlic powder
3/4 ts Worcestershire
1/8 ts Cayenne
1/8 ts Yellow food coloring
Fiesta Fun Center Snack Bar, Disney's Contemporary Resort Melt provolone in top of double boiler over
boiling water. Add American cheese and stir in cream. Add cream cheese and stir until all is melted. Remove from heat; whip in seasonings and food coloring. Serve warm iwth crackers, chips, or vegs.
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Chef Mickey's Key Lime Pie
Ingredients:
1 3/4 cups sweetened condensed milk
1 1/2 cups heavy cream
4 egg yolks
1/4 teaspoon vanilla
6 Tablespoons Key lime juice
1 fresh lime, sliced
1 9-inch prepared graham cracker pie shell
Directions:
Preheat oven to 250 degrees. Combine milk and egg yolks in a blender or food processor on low speed. Slowly add lime juice, mixing until well blended. pour into pie shell. Bake 20 minutes.
Let cool and refrigerate. Top with whipped cream and a slice of lime.
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Onion Soup Concourse Steak House
10 ounces beef consummee
5 each sweet onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces chicken broth
10 ounces apple cider may be replaced by chicken stock
1/2 loaf country bread
kosher salt to taste
white pepper to taste
1/2 cup grated gruyere cheese
6 each sliced provolone
6 oz scallions
5 each spanish onions
Trim ends off each onion then slice from end to end remove peel and finely slice into half moon shapes. set electric skillet to 300 degrees and add butter (for gas stove use adequate pot). Once butter is melted add a layer of onions and sprinkle with salt repeat layering of onions and salt until all onions are in skillet DO NOT STIR leave the onions in the pot for 15-20 minutes this will allow the onions to be sweated down, after that stir occassionally until the onions are golden brown and reduce to approximately 2 cups. This should take about 45 min to an hour. Then add enough wine to cover the onions and turn heat to high reducing the wine to a syrup consistency. Add consummee, chicken stock and the optional apple cider. Reduce heat and simmer for about 15-20 min and then add the scalliions chopped. Cut the bread into fine slices and toast them. Place the soup in 6 single bowls, oven proof and top with crouton the provolone cheese and then parmesan grated. Place in preheated oven 375 degrees bake until cheese has melted and is brown. Ready to serve.
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Beef Stew with Biscuits
Chef Mickey's
Yield: 4 servings
Ingredients:
2 lb Round steak, cubed
4 T Oil
4 T Flour
1/2 c Onion, cut 1/2" pieces
1/2 c Carrots, halves lengthwise, -cut on bias
1/2 c Celery, cut on bias
3 T Tomato paste
4 Beef bouillon cubes
2 c Water
3 c BROWN GRAVY
1 t Paprika
1 Bay leaf
1 t Garlic
Salt and pepper
1 c Peas, cooked
BAKING POWDER BISCUITS
2 c Flour, sifted
1 T Sugar
4 t Baking powder
1/2 t Salt
1/2 c Shortening
1 Egg, beaten
2/3 c Milk
Directions:
In stew pot, add oil over high heat. Dredge meat with flour and quickly sear a few pieces at a time until browned. Add onions, carrots, celery, and water to pot with meat; simmer 15 minutes. Add remaining ingredients except peas. Mix well. Simmer on low until meat is tender and vegetables are cooked.
Remove bay leaf and adjust seasoning if necessary. Just before serving, add peas and serve stew over biscuits.
Baking Powder Biscuits:
Preheat oven 425 F. Sift together flour, sugar, baking powder, and salt into a bowl. Cut in shortening. Combine milk and eggs. Mix into flour with a fork until just moistened. Turn dough onto a lightly floured surface; knead gently. Roll to 3/4" thickness. Cut with a 2" figured cutter and place on an un-greased baking tray. Bake 12 minutes or until golden.
