<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

[Tatania]

I am glad you are enjoying The Disney Recipe Exchange, TyRy! I have a recipe for the Baked Onion Soup from Bistro de Paris, the restaurant upstairs from Chefs de France. Does anyone know if it is the same recipe they use downstairs at Chefs?

/raises hand

Would love the Baked Onion Soup recipe from Bistro. The Onion Cheese Soup in Cooking With Mickey II was very good but the Baked Onion Soup hasn't been published in any of the other books that I have.

Thanks in advance Lynninpa.

ps. This is my fav thread on the Dis Board.

 

[lynninpa]

/raises hand

Would love the Baked Onion Soup recipe from Bistro. The Onion Cheese Soup in Cooking With Mickey II was very good but the Baked Onion Soup hasn't been published in any of the other books that I have.

Thanks in advance Lynninpa.

ps. This is my fav thread on the Dis Board.

Tatania! I will post the recipe for the Onion Soup from Bistro in a few minutes. It is a very simple recipe yet sometimes those are the best ones, aren't they?!

 

[Tatania]

LOL, this is the best distraction from work! No rush at all on the recipe. I won't have time till next week to make it anyway. I think one reason my son never wants to go out to eat is because few restaurants match up to the great dishes you get from using the Disney recipes.

 

[lynninpa]

edited

 

[Tatania]

Bistro de Paris: Soupe a L'Oignon Gratinee (Baked Onion Soup)

1 & 1/2 pounds yellow onions, diced
10 Tbsp unsalted butter
2 Tbsp flour
1 & 1/2 tsp salt
1/2 tsp black pepper
Thyme: 2 fresh sprigs OR 2 tsp dried
Parsley: 2 fresh sprigs or 1 Tbsp dried
2 dried bay leaves
1/2 lb French bread
9 ounces Gruyere cheese, grated

In a large soup pot, saute the onions in the butter over medium heat until lightly browned. Sprinkle with flour and stir to form a roux. Gradually add 2 & 1/2 quarts of water then the salt, pepper & herbs. Cook over low heat for 40 minutes. Meanwhile, cut the bread into 1/2 inch slices and lightly dry them in a 250 degree oven. When the soup is done, discard the sprigs and bay leaves. Place the bread into 4 to 6 ovenproof soup bowls or one large tureen. Ladle the soup over the bread and cover with cheese. Place the bowls in a 450 degree oven and cook a few minutes until the cheese is melted and golden in color.

Oops, looks like I need to brush up on my high school French, LOL. I had the recipe but only the French name for it. I'm still going to try it next week because it's one I haven't done. Thanks though lynninpa! You're wonderful at tracking down the requests.

 

[gismo1554]

Fried Boursin
"50s Prime Time Cafe MGM"


Ingredients
4 oz. water
4 oz. lettuce mix
3 beaten eggs
2 oz. raspberry sauce (Melba sauce)
1/2 lb. flour, seasoned
1 qt. soybean or canola oil
1/2 lb. bread crumbs, seasoned
1 French Bread, Sliced, toasted (9")
2 Boursin cheese wheels (5 oz. each)

Method:
Cut cheese wheels in half crosswise with a hot dry knife. Dredge cheese in flour then egg and then bread crumbs. Repeat in egg then bread crumbs. Set aside in refrigerator. Fill a cast iron skillet with oil 1/4" high. Heat oil to 350° and fry cheese until golden brown then flip over and fry the other side. Remove from oil and place on paper towel. Place salad mix on center of plate and arrange bread slices around cheese, top with sauce.

Tips
I tried this last night and I did it by cutting the boursin in to 6 peices and cooked it that way. It meant that they were more bite sized peices but still had the same great taste. Didn't try it with the sauce or salad either and found I only used one egg as it is just as a binding agent to attach the breadcrumbs to the boursin.

 

[gismo1554]

Ok - I'm sure I don't need a recipe for this, but I've never had a chance to try Figaro Fries at Pinnochio Village Haus. Could someone list the ingredients for this and I can take it from there.

OK basically its:

Fries, chilli, & cheese (if memory serves). I'm fairly sure this was what these were. Otherwise they are fries, bacon, onion & cheese cause I know there's one they serve in there as Figaro fries and one they serve in Peco's Bills. I'm fairly sure Figaro fries was chilli but if anyone can correct me please do.

OK so after checking I am wrong. Fiagaro fries are the ones with bacon cheese and salad while Pecos Bill's has the chilli ones. So it is:

Fries
Thick cheese sauce
Bacon peices
Salad

 

[smiller]

Hi! I'm looking for the spicy-sweet and sour shrimp from the "new" menu at 'Ohana. They are delicious! They're peel & eat and come in a bowl as an appetizer.

There's a shrimp recipe at All Ears but I think that's from when the shrimp came around on skewers on the "old menu."

Thanks!

 

[lynninpa]

Oops, looks like I need to brush up on my high school French, LOL. I had the recipe but only the French name for it. I'm still going to try it next week because it's one I haven't done. Thanks though lynninpa! You're wonderful at tracking down the requests.

Let us know how the soup comes out, Tatania!

 

[lynninpa]

50's Prime Time Cafe: Fried Boursin

Thank you for posting this classic Disney recipe, gismo! And thanks for the added "tip!"

 

[lynninpa]

Hi! I'm looking for the spicy-sweet and sour shrimp from the "new" menu at 'Ohana. They are delicious! They're peel & eat and come in a bowl as an appetizer.

There's a shrimp recipe at All Ears but I think that's from when the shrimp came around on skewers on the "old menu."

Thanks!

I will look around for this recipe for you, smiller and will also post it on the Requested Recipes list (page 15, post 222)

 

[GDUL]

Cedar Plank Salmon
Artist Point

4 5" x 5" cedar planks
4 7 oz. salmon filets
Olive oil
Dash Kosher salt
Dash fresh ground black pepper

Be sure that the cedar planks are completely untreated (no chemicals) Be sure to wash them before use to make sure that they are sanitary to cook.

Allow for the wood to dry, rub one side with olive oil and place the salmon on the board (skin side down).

Season with salt and pepper.

Roast in oven at 400F for roughly 8 - 10 miinutes.

_________________________________________________________________

BTW, I've used this recipe with my BBQ grill. To jazz it up a bit, I've used a maple glaze on the salmon: instead of the salt and pepper above, mix 1/2 cup pure maple syrup, 4 tablespoons soy sauce, 2 cloves minced garlic, 1/2 teaspoon garlic salt, and 1/4 teaspoon ground black pepper. This is enough glaze for about 2 lbs of salmon. Marinate the salmon in this mixture for about 30 minutes in the refrigerator, turning once. Put the salmon on the planks and put on medium heat grill, covered, until just cooked through. Very good!

 

[lynninpa]

Artist Point: Cedar Plank Salmon

Thank you, GDUL, for posting this great recipe! And the BBQ version sounds wonderful! Thanks again!

 

[lynninpa]

‘Ohana: Maui Scalloped Potatoes

1 pound Russet potatoes (washed and sliced)
1 cup heavy cream
1/4 cup cheddar cheese
2 tbsp parmesan cheese
1/4 cup thinly sliced sweet onions
1 tsp kosher salt
1/4 tsp black pepper

Combine all ingredients in a greased baking pan. Bake for 1 hour at 350 degrees. Let stand five minutes before serving.

 

[lynninpa]

'Ohana: Pineapple Breakfast Bread

Yield 1 - 9" x 13" cake pan

1 3/4 C. Water
1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast


Coconut Mixture
1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch


Pinapple/Coconut Method
1. Combine pineapple and coconut in bowl.
2. Combine sugar and cornstarch in separate bowl and mix well.
3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
4. Refrigerate for 1 hour.


Bread Method
1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until
dough picks up on hook and the sides of the mixing bowl is clean.
2. Let dough rise until it doubles in size.
3. Roll out dough onto a floured surface until it is 2 inches thick.
4. Next spread pineapple/coconut mixture over the top of the dough.
5. Fold dough into itself and place in a greased 9" x 13" cake pan.
6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
7. Let dough rise in warm oven (110 degrees F) - about half way up the pan.
8. Bake at 325 degrees F for 20-25 minutes or until golden brown.
9. Let bread cool, cut and serve.

 

[Tatania]

My 'Ohana: Pineapple Breakfast Bread was pretty disastrous thanks to using a very high gluten flour (98% or something) and not having a dough hook. It was very hard to mix and didn't rise AT ALL - I let it stand for hours. I went ahead and put the filling in anyway and as I was sealing it all the juice was coming out - very messy. Anyway, gluten flour makes a pizza-like dough and we all felt the crust was much too hard. I'd want to see how they make this at the resort before trying again.

 

[lynninpa]

My 'Ohana: Pineapple Breakfast Bread was pretty disastrous thanks to using a very high gluten flour (98% or something) and not having a dough hook. It was very hard to mix and didn't rise AT ALL - I let it stand for hours. I went ahead and put the filling in anyway and as I was sealing it all the juice was coming out - very messy. Anyway, gluten flour makes a pizza-like dough and we all felt the crust was much too hard. I'd want to see how they make this at the resort before trying again.

Tatania!
Hmmm...Any bakers out there that can help with this? Would using a mixer with a dough hook make the difference? It seems to be the same recipe found over and over on the internet. Has anyone else tried this recipe? I really loved it for B-fast when at 'Ohana and would love to make it at home.

 

[apostolic4life]

Tatania!
Hmmm...Any bakers out there that can help with this? Would using a mixer with a dough hook make the difference? It seems to be the same recipe found over and over on the internet. Has anyone else tried this recipe? I really loved it for B-fast when at 'Ohana and would love to make it at home.

I would bet this is a yeast problem.......always bloom your yeast in a portion of your water before adding it into the recipe; the temp. of the water needs to be between 95 - 108 degrees to get the yeast going; if it exceeds 110 it will kill the yeast and if it lower then 88 it will not activate the yeast properly. The high gluten flour is what you want for a bread product of this type; I would recommend King Arthur flour as it has the highest protein content of mass marketed flours (protein translates into gluten strands as it reacts with the leavening agents). Now as for the dough hook is concerned, if you do not have a hook I would suggest mixing the dough by hand. Dough can get overworked by a paddle or whisk type mixer and this causes the gluten strands to contract and tighten up resulting in a dough that has no elasticity. If you mix by hand, mix the dough just until all ingredients are well blended then let the dough rest for a short time......this step will give the gluten strands time to recover from the mixing process. Make sure you let the dough rise in a warm moist environment......cooler, drier environments are not conducive to active yeast formation.

I hope this helps......this is a shortened version of a basic baking lesson about bread!!!

 

[lynninpa]

oops!

 

[lynninpa]

I would bet this is a yeast problem.......always bloom your yeast in a portion of your water before adding it into the recipe; the temp. of the water needs to be between 95 - 108 degrees to get the yeast going; if it exceeds 110 it will kill the yeast and if it lower then 88 it will not activate the yeast properly. The high gluten flour is what you want for a bread product of this type; I would recommend King Arthur flour as it has the highest protein content of mass marketed flours (protein translates into gluten strands as it reacts with the leavening agents). Now as for the dough hook is concerned, if you do not have a hook I would suggest mixing the dough by hand. Dough can get overworked by a paddle or whisk type mixer and this causes the gluten strands to contract and tighten up resulting in a dough that has no elasticity. If you mix by hand, mix the dough just until all ingredients are well blended then let the dough rest for a short time......this step will give the gluten strands time to recover from the mixing process. Make sure you let the dough rise in a warm moist environment......cooler, drier environments are not conducive to active yeast formation.

I hope this helps......this is a shortened version of a basic baking lesson about bread!!!

Wow, apostolic4life! Thank you for all of the wonderful info & tips! So when I go to the market for King Arthur brand flour, is there a particular "type" of flour by this brand to buy?