Oh my goodness, the thought of fried oreos is making me drool!
It's funny because I had the opposite reaction - the thought of fried cookies turns my stomach BUT everyone who's tried them said they are very good. There is no doubt that the cookies get battered, then deep fried. I imagine the variations in recipes would come from how one makes the batter.
Because Chef Mickey's doesn't have recipes they can give for the Carrot Salad and turkey pot pie they shared these instead. I believe 2 of the recipes have been previously posted, though I don't have time to check the index right now, but these versions were different in any case. The one for the Breakfast Pizza is so different that I can only think they revised the recipe since the original one got posted.
Chocolate Raspberry Oblivion Cake
Chef Mickey’s, Disney's Contemporary Resort
Yields: 1 cake
1 pound Chocolate Covertures (type of chocolate for professional kitchens. The best has 70% Cocoa solids)
8 ounces butter
6 each whole eggs
1/2 cup Raspberry Puree
4 ounces granulated sugar
Melt the chocolate and the butter over a double boiler. Whip the eggs and the sugar to ribbon stage. Fold the puree into the egg mixture. Fold this into the chocolate mixture.
Pour into a 10-inch cake pan lined with parchment paper.
Bake in a water bath at 325 degrees F for approximately 30 minutes.
Note: for raspberry puree, you can use raspberry preserves, just melt down and strain.
Ham, Potato & Scallion Soup
Chef Mickey’s, Disney's Contemporary Resort
Yield: 1 gallon
1 stick margarine
½ cup flour
1 gallon Milk
1/8 teaspoon black pepper
1 teaspoon granulated garlic
4 tablespoon vegetable base
1 cup onions – diced
2 cups potatoes -- diced
1 cup ham, smoked boneless -- diced
1/4 cup green onion -- sliced
Melt Margarine and add flour, stir continuously. Cook for 5 minutes @ medium heat. Add milk, pepper, garlic and vegetable base. Add onions, potatoes and ham. Bring to a boil, turn down to a simmer and whisk vigorously to remove any lumps. Simmer until potatoes are cooked (not falling apart). Add green onions just before serving soup
Parmesan Mashed Potatoes
from Chef Mickey's, Contemporary Resort (from the resort itself)
Serves 6
3 pounds whole potatoes (Peeled & Cut in to 1 by 1 inch cubes)
4 Tbsp. butter
2 cups half and half
3/4 C. grated parmesan
1 Tbsp. salt
½ tsp. black pepper
Boil the potatoes until they are soft and easy to mash. Drain the potatoes and place back into the pot they where cooked in. Next heat the half and half in a small sauce pan and add to the potatoes.
Following that, begin mixing the potatoes with a whisk or handheld mixer (do not use a food processor) and add in the Parmesan cheese, butter, & continue mixing until smooth and creamy.
Lastly and the salt and pepper to the mix. Finally bowl in your favorite dish and serve with a smile.
Banana Bread Pudding
Chef Mickey’s, Contemporary Hotel
Yield: 9 X 12 pan
5 Pounds of Danishes (or Bread)
4 Cups half and half or milk
1 ½ Cups sugar
1 Stick butter or margarine -- melted
2 Teaspoons nutmeg
2 Teaspoons cinnamon
2 Tablespoons vanilla extract
6 eggs – beaten
½ lb Banana mashed
4 oz Carmel sauce
Preheat oven to 350 degrees. Tear bread into 2-inch pieces In a large bowl, add half-and-half, sugar, nutmeg, cinnamon, vanilla and half the butter. Add eggs, banana and mix well. Add bread and allow to sit 5 minutes. Grease a 9 x 12 x 2 inch baking pan and add bread mixture. Dot top with remaining butter and bake for 1 hour. Serve warm
Chef Mickey’s Beef Gravy
Serves: 8 people
1 14 ounce can beef consommé -- or beef broth
2 tablespoons flour
2 tablespoons whole butter
3/4 cup diced onion, carrots, and celery combined
1 each bay leaf
1 sprig fresh thyme
In a medium size sauce pot heat the butter until it melts and add the diced vegetables, bay leaf, and thyme sprig.
Continue to cook the vegetables until they brown slightly. Stir in the flour until it becomes pasty and is fully incorporated.
Cook this mix over medium heat for 10 to 15 minutes continually stirring.
Quickly whisk in the beef consommé or beef broth to avoid any lumps.
Bring the contents to a steady simmer and cook for 10 minutes. Strain the sauce and then season with salt and pepper.
Seasoned Green Beans
Chef Mickey’s, Contemporary Hotel
Yield : 2 pounds
2 lbs Green Beans
1 cup chopped tomato
¼ cup lemon Juice
Salt & Pepper TT (To Taste)
1 teaspoon Butter
Blanch your green beans in boiling water for about 1 to 2 minutes or until al dente.
Next sauté the Green beans with the tomatoes and butter,
Once tomatoes become soft and the lemon juice and season to taste and
Last but not least Enjoy!
Chicken Pasta Florentine
Chef Mickey’s, Contemporary Resort
Yield: 4 servings
2 skinless chicken breasts
1 tablespoon chopped garlic
1/3 cup Chablis wine
1/4 cup sherry wine
1/4 cup chicken broth
1 pound fresh spinach
2 cups heavy cream
1 cup Parmesan cheese
1 pound pasta of your choice cooked al dente
Mark the chicken breast on a hot grill, cut into strips. Cook the strips in a sauté pan with a little olive oil on high, salt & pepper to taste. Cook for 5 minutes on each side and reserve. Add chopped garlic, Chablis & sherry. Reduce by 2/3. Add chicken broth and reduce until almost dry. Add 5 oz fresh chopped spinach, salt & pepper to taste. Add the cream; reduce by 2/3 slowly. Add the Parmesan cheese, stir & taste for seasoning. Add the rest of the spinach. Turn off the stove. Put the chicken back in with the pasta and toss. Sprinkle the rest of Parmesan cheese on top.
Goofy’s Goofy Lasagna
Chef Mickey’s (this version uses more garlic and cheese than the previous one)
Yield: 12 servings
3 tablespoons minced fresh garlic
2 tablespoons cilantro pesto
1 tablespoon sun dried tomato pesto
1 teaspoon vegetable base
¼ cup olive oil
1 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups sliced zucchini
1 cup diced tomatoes
1 medium – sized green pepper, cleaned, seeded and julienne
1 medium – sized red pepper, cleaned, seeded and julienne
½ cup chopped frozen spinach
¼ cup ricotta cheese
1/8 cup heavy cream
2 tablespoons parmesan cheese
4 cups grated provolone cheese
4 cups grated mozzarella cheese
3 chipotle pepper tortillas
Place garlic, pesto’s, vegetable base, olive oil, salt and pepper in a large bowl. Mix together and add all vegetables toss together until well incorporated. Set aside.
Take the ricotta cheese, heavy cream, and parmesan cheese in a large bowl mix well. Add the provolone and mozzarella cheeses. Toss well until your creamy cheese mixture coats the grated cheeses. Set aside.
In a 12” round casserole baking dish spray the bottom with cooking spray. Place one off the tortilla shells in bottom of dish. Measure out 2 cups of cheese mixture spread evenly across tortilla. Next take 2 cups of the vegetable mixture and spread evenly across. Take the second tortilla lay atop the vegetables and repeat the same process with the cheeses and the vegetables. Last take the final tortilla position on top and take the last two remaining cups of cheese spread evenly across the top. Wrap the lasagna by taking parchment paper and then cover over with foil sealing tightly.
Place in a 350* oven for 35 minutes. Remove foil and parchment paper and brown for an addition 10 minutes. ( total cooking time is 45 minutes )
Remove from oven, let sit for 15 minutes, cut like a pie into 12 portions.
Chef’s suggestions: try topping off with your favorite salsa
Smoked Tomato Bisque
Chef Mickey’s, Contemporary Resort
Yield: 1 gallon
1 1/2 Quart Vegetable Stock
8 oz Tomato Paste
6 large beef steak tomatoes (Smoked)
15 oz canned Tomatoes (Diced)
2 tablespoons Granulated Garlic
1 tablespoon Thyme
1/2 cup Sugar
2 tablespoons Hot Sauce
1 1/2 quart Heavy Cream
1/4 cup Cornstarch Slurry
dried flat leaf Parsley for garnish
In a medium pot heat vegetable stock.
Add tomato paste, diced tomatoes, and smoked tomatoes.
Blend with immersion blender.
Add Garlic, Thyme, Sugar and Hot Sauce.
Finish with Heavy Cream and Tighten with Cornstarch Slurry.
Serve and garnish with parsley.
Cheesy Bacon Potatoes
Chef Mickey’s, Contemporary Resort
Yield: 8 servings
2 cups of shredded potatoes
4 cups of cheese sauce
½ cup of whole milk
1/3 cup of bacon bits ( reserve 2 Tablespoons )
1 tea dill ( fresh or dried )
1 cup of shredded cheddar cheese
½ cup of shredded mozzarella
Preheat oven to 350*. Combine all ingredients except for shredded cheeses
and the reserved 2 Tab of the bacon bits. Mix until well incorporated.
Take a casserole dish and spray with cooking spray. Spoon potato mixture
into dish spread out evenly. Place in oven and bake for approx 35 mins until
potatoes are tender. Top with the shredded cheddar, mozzarella and remaining
bacon bits. Place back into the oven and bake for approx. 10 – 15 mins until
cheeses are melted and caramelized. Take out of the oven and let rest for
10 mins.
Breakfast Pizza 2008 Version
Chef Mickey’s, Contemporary Resort
Servings: 6-8
1 pre made multi grain pizza crust
½ cup of ricotta cheese
½ cup cheddar cheese - shredded
½ cup mozzarella cheese - shredded
¼ cup half & half
2 ea. Eggs – scrambled & cooled
4 ea. Strips of bacon – par cooked & chopped
Salt & Pepper
Preheat oven to 350*. Scramble two eggs, after cooked place on a paper plate place in freezer to cool down quickly.
Once cooled place in bowl add salt, pepper and mix in half and half. Set aside.
Take the ricotta cheese add salt and pepper. Spread ricotta cheese mixture over pre made crust, sprinkle both of the cheeses over the entire pizza.
Next sprinkle the scrambled egg mixture and chopped bacon over the entire pizza.
Bake @ 350* for approx. 10 – 15 mins until cheese is melted and golden brown.
Challah French Toast
Chef Mickey’s, Contemporary Resort
Yield: 4 – 6 servings
6 xtra large whole eggs
1 ½ cups of milk
1 teaspoon of vanilla extract
¼ teaspoon of ground cinnamon
½ cup of granulated sugar
8 to 10 one inch slices of challah bread
( you can substitute brioche bread or Hawaiian bread)
1 – 2 Tablespoons of butter ( margarine )
Gather all ingredients ( mise en place )
Crack eggs into medium size bowl, add milk & vanilla. Wisk together with a fork or wire whip. Add the sugar and cinnamon mix all ingredients are incorporated. Set aside.
Slice your challah bread into 1” slices. Set aside.
Pre – heat your flat grill or frying pan on medium heat ( Teflon coated works best ).
Cover bottom of pan / grill with butter.
Dip your bread into the egg mixture, place in pan/grill cook under golden brown on each side.
Remove from heat, plate up French toast and dust with the confectioners sugar.
