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-Disney Echo forum
+--Forum: Minnie's Kitchen
+---Topic: Disney MGM Recipes started by Liv2CdWorld


Posted by: Liv2CdWorld on Aug. 05, 2003 9:03 am/pm

Straight from Mama Melrose's kitchen:

PENNE BOLOGNESE

2 tbsp. olive oil
2 tbsp. butter
2 medium carrots, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1/2 lb. Italian sausage, half hot and half sweet
1/2 lb. lean ground beef
1/2 cup dry red wine
3 28-oz. cans of imported pear-shaped tomatoes, drained and chopped
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried oregano
1 lb. cooked penne pasta
Fresh parsley and grated fresh Parmesan cheese for garnish
Heat oil and butter in a large, heavy saucepan over medium-high heat. Sauté the carrots and onions, then stir in the sausage and ground beef.

Continue to cook over medium heat, stirring occasionally, until done, then drain the mixture.

Stir in the wine and heat to boiling. Reduce heat and simmer uncovered until all the wine has evaporated. Stir in the tomatoes, salt, pepper and oregano, and heat again to boiling.

Reduce heat. Cover and simmer for 45 minutes, stirring occasionally. Toss with one pound of penne pasta, garnish with parsley and Parmesan and serve.

Originally published in Disney Magazine

Posted by: Liv2CdWorld on Aug. 05, 2003 9:07 am/pm

Originally posted by Disney EchoEAR < Scotti >

:clapping:

OK - My favorite non-disney activity (this is a family oriented enterprise after all) is cooking/eating and now we have a thread...  I may never work again!  Anyway, this is one of my all-time favorites - a bowl of this soup in the outdoor seating area of the Brown Derby around dusk and life is good... I do however eat it with my cardiologist on stand-by... Enjoy

Oyster Brie Soup
The Hollywood Brown Derby @ Disney-MGM Studios

Serves: 7

6 oz brie
48 oz half and half
2 oz fish base (2 fish bullion cubes works fine here - dissolved in Oyster juice)
1 C. Champagne
8 oz Oysters
8 oz Oyster juice
salt and white pepper to taste
6 oz roux, cold (see directions below)*


Put half and half in a thick bottom pot.  Heat nearly to boil.
Add roux to thicken, simmer 10 to 15 minutes.  Add brie, stirring constantly to melt.  Add fish base, strain and return to pot.

In a separate pot, cook oysters in their own juice (if you use canned - no need to cook).  Strain mixture into first pot, then add cooked oysters, juice and champagne to mixture.  Add salt and white pepper to taste.

*Roux
1+2/3 lb butter
1+3/4 lb all-purpose flour

In saucepan, melt butter.  Slowly add flour, stirring constantly to avoid lumps.  Cook 10-20 minutes (med low heat).
Roux should be smooth with almond aroma.  Quickly remove from heat.

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