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WDW- Grandma’s Chicken Pot Pie

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Grandma’s Chicken Pot Pie From-WDW 50's Prime Time Café Source: The Disney Food Blog
Yield: 1 pie






Ingredients:
2 cups chicken tenderloins, uncooked
1 cup broccoli, tops only
1/2 cup carrot, cubed
1/2 cup celery, cubed
1/4 cup leek, diced
3 tablespoons butter
3 tablespoons flour
3 cups milk or 3 cups half-and-half
1 cup parmesan cheese, grated
2 chicken bouillon cubes
1 pastry for double-crust pie
1 egg, beaten
Method:
1.Preheat oven to 400 degrees
2. In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). 3. Drain well and set aside. 4. In a medium sized skillet, melt butter and add flour. 5. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minute). 6. Dissolve chicken bouillon cubes in 1/4 cup warm water and add to sauce. Blend in grated Parmesan cheese and remove from heat. 7. Add cooked chicken and vegetables …
Christmas Rum Balls

INGREDIENTS
1 pkg (6 oz) semi-sweet chocolate chips
1/2 cup rum
3 tbsp Honey
2 1/2 cups vanilla wafer crumbs (run thru a blender or food processor)
1/2 cup powdered sugar
1 cup chopped Walnuts (run thru a blender or food processor) Powdered sugar
DIRECTIONS
Melt the chocolate chips in the microwave. Stir in the rum and honey. Set aside.
Combine vanilla wafer crumbs, powdered sugar and walnuts. Mix well then stir into chocolate mixture.
Let stand for 30 minutes.
Shape into 1" balls. Roll in powdered sugar.
Store in an airtight container in the refrigerator.
Makes about 5 dozen.

Mom Caskey's and My Mothers Traditional Stuffing:

Mom Caskey's and My Mothers Traditional Stuffing:
Mothers Directions to Me: For mom's stuffing.. make just before you're ready to stuff the bird. Do not leave in refrigerator overnight.
Ingredients ◦2-1/2 to 3 loafs of white bread (can use half wheat &half white, or french bread, cornbread or whatever combo you want) ◦2 eggs, whisked a bit and set aside ◦1 stick Butter ◦1 Medium to Large Onion, Diced ◦2 cups Celery, Chopped ◦4 cups Chicken Broth, more or less (mom boiled the kidneys, heart and gizzards and used their juice but threw them away when finished with moistening) ◦1/2 teaspoon dried ground sage (probably more but according to smell) ◦1/2 teaspoon dried parsley or 1/4 cup Fresh Parsley, Chopped (optional) ◦1/2 teaspoon Dried Basil (optional) ◦1/2 teaspoon dried Thyme (optional) ◦Salt To Taste

Begin by cutting 2-1/2 to 3 loaves of white bread into 2-inch cubes the day before your meal turning over halfway between drying time. The cubes need to have plenty of time to air dry a…

OREO ICE CREAM CAKE

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Picture to come

ICECREAMCAKEIngredients:1 package Oreos 1 cube butter ½ gallon of vanilla icecream 1 jar of Mrs. Richardson’s Hot fudge 1 8oz. cool whip Grated semi-sweet chocolate Directions:Soften icecream (I usually just let it sit in the sink for 30min or so) Crush Oreos and mix with melted butter Press Oreo/butter mixture in a 9x13 cake pan Smooth icecream on top of Oreos Freeze for 1 hr. Soften the hot fudge (only a little!) and spread over icecream. Freeze for 30min. Put cool whip on top and sprinkle with grated chocolate. Freeze for at least 1hr before serving.

WDW - Epcot - United Kingdom - Rose & Crown Guinness Stew

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Ingredients:
2 pounds sirloin cubes cut into 1-inch cubes
1 ounce olive oil
1 each dry bay leaf
8 ounces diced onions
4 ounces diced carrots
½ ounce chopped garlic
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
¼ teaspoon red chili flakes
8 ounces Guinness stout
1 quart beef broth

Method of Preparation:
•  Place steak and flour in plastic zip lock bag; seal and shake vigorously to coat

• Heat oil in large, heavy bottomed stock-pot; add steak and cook over medium-high heat until browned, stirring occasionally. Reserve remaining flour in bag. Sear sirloin cubes in a large stock pot in a small amount of olive oil, add the bay leaf.

• Add bay leaves, garlic, and onions and cook about 5 minutes until tender. Sprinkle in remaining flour; cook 1 minute, stirring constantly. Add the garlic, thyme, rosemary, and chili flakes. Cook for one minute.

• Slowly stir in Guinness Stout while scraping the bottom of the pan to loosen any particles. Stir until smooth, thickened, and bubbly…

Enchilada Soup

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Time to prepare: approx. 1 ½ hours. You can keep on low for hours. It freezes very well.






I varied the initial recipe as follows: 

5 cloves of garlic

2 cups diced onion (1 large)
1 tbsp Cumin
1-2 tbsp Red Chili Powder (from new Mexican red chilies)
3 - 15 oz. cans red kidney beans (I increased the amount. You can try other beans,.I use Kidney, black, and pinto)             
4 – 21/4 oz. cans sliced black olives                
3 – 15 oz. cans tomato sauce
1 – 15 oz. can diced Mexican tomatoes           
1 - 2 oz. can diced green chilies (I omit this if the Mexican tomatoes contain chiles).
1 – 19 oz. can/jar enchilada sauce    

Added ½ of roasted chicken - shredded (I use ground beef sometimes as well)
I - 16 oz. bag frozen corn (I add) ½ dozen corn tortillas torn into pieces            
2 cups sour cream (I add to each bowl to taste. Also, if freezing helps to leave the sour cream out)
Also, I added the shredded cheese to each bowl individually.
-½ lb. grated cheddar cheese�������������������������…
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Pulled Pork Sliders with Brussels Sprouts Slaw
















Ingredients
BRUSSELS SPROUTS SLAW:
·1/2 cup apple cider vinegar
·12 ounces shaved Brussels sprouts (about 3 cups)
·1/4 cup mayonnaise
·2 tablespoons buttermilk
·4 teaspoons lemon juice
·1 tablespoon sugar
·1 teaspoon Dijon mustard
·1/2 teaspoon celery salt
·Kosher salt and freshly ground black pepper