Thursday, March 19, 2015

Walt Disney World Recipe

Tony's Town Square Restaurant Magic Kingdom

Eggplant Rollatini

Rollatini Mix:
1 cup ricotta cheese
1 TBSP olive oil
1/2 tsp garlic, chopped
1/2 cup mozzarella cheese, shredded
1/4 cup Romano cheese
1 egg
1 TBSP parsley, chopped
1 TBSP fresh thyme, chopped
salt to taste
pepper to taste

Cook garlic in olive oil until tender. Set aside and allow to cool to room temperature. Mix all ingredients together and store in an air tight container overnight.

Eggplant Rollatini:
6 slices of eggplant, 1/4 inch thick (Chef Marr cuts these slices from top to bottom rather than across the eggplant)
1 cup vegetable oil
Rollatini mix (see recipe above)
1 cup tomato sauce
1/2 cup mozzarella, shredded

In skillet, heat oil until hot. Place eggplant slices in hot oil and cook until tender, turning once during cooking. Repeat for all 6 slices. Remove from hot oil and place on paper towels to drain. Let eggplant cool. Place eggplant on clean surface, over lapping tow of the longer slices slightly with the wide end of one next to the thin end of other. Season with salt and pepper. Place Rollatini filling on top of eggplant and roll up. Place in oven safe dish and bake at 350 deg for 30 minutes or until hot all the way through. Warm tomato sauce in a small saucepan. Place sauce on top of eggplant. Cover with mozzarella cheese and place back in the oven until cheese is melted

Chicken Parmigiana

1 Chicken Breast
3 ounces Breading (recipe below)
3 ounces Mozzarella
8 ounces Marinara
2 ounces Parmesan Cheese
6 ounces Pasta
1 Egg
3 ounces Flour

1 pound Bread Crumbs
1 ounce Garlic, Granulated
2 ounces Romano Cheese
2 ounces Salt and Pepper to taste

Method of Preparation:
Take the chicken and place in flour, and then put the chicken into the beaten egg. After chicken is coated in egg mixture place in the breading and cover completely. In a pan over medium heat, add oil and pan fry the chicken. When the chicken is done place on paper towel. Place some of the marinara on top of the chicken and then top with the mozzarella cheese and melt in the oven. Place cooked hot pasta in a bowl then place the rest of the sauce on top and then top with chicken



Thursday, January 29, 2015

Corn Casserole

Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  16      ounces        corn, whole kernel, canned -- drained

  16      ounces        corn, cream-style

   1      package       jiffy corn muffin mix

   2      whole         eggs -- well beaten

   1      small         onion -- finely chopped

   2      tablespoons   green pepper -- chopped

  1/2  cup           margarine

   1      pint          sour cream -- softened to spread

   2      cups          cheddar cheese -- mild, grated


Put both cans of corn in large bowl. Add Jiffy Corn Muffin mix and well beaten eggs.  Mix well, melt butter with onion and green pepper and saute until onion & pepper are almost done.  Add to corn mixture and mix well. Put in well greased casserole or 9x12 glass pan.  Spread top with sour cream, put cheese on top, sprinkle with paprika. Bake at 350 for 40 minutes. After removing from oven, cover with lid for a few minutes before serving.

Monday, January 5, 2015


Stacey’s Dad’s Corn Beef Soup

1 ½ - 2 sticks of butter in pan
1 ½-2 Onions
3-4 stalks Celery
1 Box of Chicken Broth
1 Can Corn Beef
1lb. Bag of Frozen Corn
5lbs Bag of Potatoes
1 Tbsp Oregano
1 Tbsp Thyme
Salt and Pepper to taste
1 ½ - 2 sticks of butter in pan
Sauté onions (1 ½-2) and celery (3-4 stalks) in butter till onion is clear add garlic last (however much you like)
Add 1 box of chicken Broth in soup pot (last time I used 2 boxes of chicken broth and little water. You don’t have to use that much but it’s more tasty than just water, add water to fill pot about 3/4s full)
Crumble up canned corn beef in to pot
Add bag of frozen corn
Chop about 5lbs bag of potatoes (or however much will suite your pot)
I use thyme and oregano in my salt now but you can chop a little thyme and throw in there.
Salt and pepper to taste
Boil till potatoes are tender (you can also put in the crock pot for a few hours high 4 hours I think)
To thicken you can use instant potatoes powder to thicken it (you would have to test out how much) or the traditional flour mixture shaken in a jar. Or you can leave it thin with no thickening agent.
Before serving each bowl gets a little half and half with a douff of butter. If you put the milk and butter in the pot after its done cooking it doesn’t last as long. If you freeze it I would defiantly say not to add the dairy.
I do this soup in a hug pot so if you think about it that’s not much butter.