The Disney Chef

Tuesday, February 10, 2015

French Onion Soup - Be Our Guest

The French onions up at Be Our Guest is in a league of its own.  When it comes to iconic foods at Walt Disney World, the French onion soup is right up there with Dole Whips, Churros, and turkey legs.  It was the first announced food when the restaurant was a few months away from opening, and rumor has it that Disney discovered more than 75% of tables during a dinner at Be Our Guest order at least two bowls.  That would make it one of the most popular foods at Walt Disney World.

Having ordered it three times, it really does deserve every last bit of hype that it gets.  In fact, I think this French onion soup may have magical powers.  Case in point?  My other half, he hates onions in all forms.  He won't eat them at all.  And when I made this, he begrudgingly tried a spoonful just to be nice.  Two bowls later, he announced it was the best soup he'd ever had.  Even as I speak, despite it being 8am, he's eating a bowl of it with hash browns for breakfast.  Even all of the kids ate theirs after announcing it was the best soup they'd ever had.  That's a culinary miracle as far as I'm concerned.

I've made this twice now, and the feedback is universal: this tastes exactly like the real
thing.  It really is nothing short of spectacular.  It tastes like all the best parts of a Walt Disney World vacation.

I made this exactly as written, though I admit I shredded the cheese (don't do that) and I didn't broil it to melt the cheese as I should have...  Part of that was because I was serving kids and the idea of putting a broiled pot of soup in front of them scared me a bit, and part of it was due to the fact that if I set my oven to "broil," the smoke alarm goes off.  Who thought it was a good idea to put a smoke detector 3 feet over a stove anyway?

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French Onion Soup
As is served at Be Our Guest, Magic Kingdom
°o°  1 stick butter
°o°  3 pounds yellow onions, sliced   
°o°  1/4 cup flour  
°o°  3 quarts vegetable broth
°o°  3 tablespoons thyme, dried    
°o°  1 tablespoon parsley, dried  
°o°  2 bay leaves, dried  
°o°  salt and pepper, to taste  
°o°  1 loaf French bread, sliced thin  
°o°  10 ounces Gruyere cheese, sliced  
Preheat oven to 250.  

In a large pot, melt butter and add sliced onions.  Saute until browned and limp.  Toss in flour to form a roux.  Gradually add broth, herbs, and bring to a boil.  Reduce heat to low, simmer for an hour.  Meanwhile, bake sliced bread in oven until toasted and crunchy, but not browned.  Set aside bread.  Adjust seasoning of soup with salt and pepper to taste.

Warm broiler.

When ready to serve, remove bay leaves and discard, then ladle soup into broiler-proof bowls, soup crock-bowl, or large tureen.  Top with bread and slices of Gruyere cheese.  Broil soup in broiler or 450 degree onion until cheese is melted, bubbly, and golden, about 5-10 minutes.  

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Monday, February 9, 2015

DisneySide Party - Beauty and the Beast

Please note: This post will be updated throughout the week to include more pictures!  Please check back often.  To see pictures from our #DisneySide party as it happens Tuesday night, be sure to follow us on Instagram and Twitter, with occasional updates to Facebook as well.  Full recap will be posted here by Friday.  Have fun!

I'm sure most everybody has seen of or heard of the fabulous #DisneySide parties that people have been throwing.  If not, well, basically a #DisneySide party is an event for friends and family that brings the magic and fun of the Disney experience straight into your home.  Well, we decided to join in the fun and throw a special #DisneySide party all of our own by hosting a special, family-only viewing party/movie night for Disney's "Beauty and the Beast."


I designed the invitations myself using my Cricut Explore.  For those not familiar with the Cricut, it's a personal paper cutting system that cuts everything from invitations and cards to individual images.  What's fantastic is that they've partnered with Disney to issue special and exclusive Disney cutting images and files.  Everything from "Cinderella" to "Frozen" is available for users to design and cut, and as the new Cricut Explore now cuts standard .svg files, almost every Disney property is available for creative use.  I use mine constantly!

For those that have a Cricut, my invitations were cut using Wild Card Envelope #M2FC33, sized 7.28 x 7.28 cut in deep blue, the liner layer removed, and the center square colored white and sized at 4.20 x 4.20.  That I later ran through the printer to print the actual invitation itself.  I added a simple square (free in design studio) in gold, sized 4.25 x 4.25.  On opposite flaps, I used roses from the Disney - Princesses Happily Ever After, #M3F151 (1.5 x 2) and Disney - Princesses Dreams Come True #M30B85 (1.5 x 1.8).  

For those who don't have Cricut machines, a rectangular invitation matted on gold and blue would be just as beautiful, just a simple, and just as perfectly themed.  The wording on my invitation is:

You are invited 
Be Our Guest
At a special viewing of
"Beauty and the Beast"
February 10th, 2015
Dinner and hors d'oeuvres
to be served in the 
West Wing 
(insert address)

Even though the only people coming to this party were my boys, I still did the invites...  I even put them in the mail.  Who doesn't like getting special letters and invitations in the mail?  The kids were thrilled!


I really wanted to treat this like a special experience for the kids, so I've actually decided to spread this party through the whole house.  On the front door, I've hung a "Beauty and the Beast" inspired wreath that I made for our party.  Our activities and crafts will be in the kitchen, our dinner will be in the dining room, and we'll watch the movie in our living room, decorated to be the ballroom.  I'm not doing much decorating in the kitchen or in the dining room.  Maybe I'll turn the lights down and put out some candles, or use the Cricut's Disney - Princesses Dreams Come True to cut some silhouettes of Lumiere, Mrs. Potts, and Cogsworth to hang on the walls.  We'll sit with real plates, place mats, and cloth napkins to enjoy our dinner, before we go to the living room, I mean, the ballroom, to watch the movie.  The living room will have silhouettes of Belle and Beast on the wall, soft electric candles, and I'll cut cherubs from Victorian Romance #M347D5 and #M3504D to put on the ceiling to do a poor man's interpretation of the mural on the dining room.  And what "Beauty and the Beast" themed party would be complete without a rose?  


My menu is definitely inspired by the Magic Kingdom's Be Our Guest restaurant.  Having dined there several times, I was excited to recreate that at home.  Because most of the recipes from Be Our Guest aren't available for home use, I had a lot of fun coming up with original recipes inspired by dinner and the upcoming breakfast menu!  Dinner will be:

LeFou's Brew
French Onion Soup
Thyme Rubbed Pork
Miniature Cronuts
The Grey Stuff

Recipes for these dishes will be revealed throughout the week!


We are doing a few simple activites before the movie:
  • Magic mirrors - I've cut some paper mirrors for the kids.  They can color and design the mirror frame, and I'll cut some small photos and magazine cuttings that they can choose and paste into the mirror.  Like Belle, they can see the things that are important to them whenever they want.
  • Books - I'm putting together a simple "Mad Libs" style story in a small book that they can write and illustrate, then read out.
  • Bookmarks - What book is complete without a special bookmark?  We might not have time to do this, so I may just premake a bookmark to give to them as a gift for doing their books.
  • Decorate the Grey Stuff! -  Because why not?  Sparkles, sprinkles, food pearls, jimmies, cherries, chocolate chips...  Sounds like it's what The Grey Stuff always needed!
Because the party is happening this week, I'll update with pictures and for the rest of the week, I'll share the recipes for those who want to do their own #DisneySide party at home.  
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Sunday, February 8, 2015

Sunday Funday - Weekly Recap for 2/2 - 2/8

This was a great week for recipes, probably one of my favorites in awhile.  It seemed like everything I made was easy, craveable, and a great representation of their various restaurants.

In case you missed it, the recipes I featured this week were:
While it's hard to pick a favorite, I think everybody should try making the flatbread...  A week later, I'm still dreaming about it, and I already have plans to make it again.

This week, I also started work on my #DisneySidePixieDust project, which really kicks into high gear during my upcoming trip for the Glass Slipper Challenge and Princess Half Marathon...  We're only two weeks away!  Stay tuned for more!

Our friends at the Magical Blogorail also ran two blog monorails this week, Valentine's Day Crafts courtesy of Blogorail Yellow, and inspiration for a Disney-themed baby shower.  Lots of fantastic posts that are worth a read!

Next week on the blog is a big week...  I'm hosting a #DisneySide movie night themed to "Beauty and the Beast."  Be on the lookout for decoration, menu, and party ideas!

Thank you for reading and don't forget to like The Disney Chef on Facebook, Twitter, and Pinterest!

Friday, February 6, 2015

Oven-Dried Tomato Flatbread - California Grill

With all the pizza they serve at Walt Disney World, I can't believe in the 4 years I've been writing for this site I haven't featured a single pizza recipe.  How does that happen?

Today I break the streak by sharing California Grill's famous Oven-Dried Tomato Flatbread.  For those who haven't been, California Grill is simply phenomenal in terms of food, ambiance, and Disney experience.  Located at Disney's Contemporary resort, it features panoramic views of the Seven Seas Lagoon and the Magic Kingdom and guests can view "Wishes" from a private balcony.  With over 200 wines in-house, 20 sommeliers to assist with pairing, a full sushi table, a wood burning pizza oven, and an open space to watch the master chefs at work, this is a Disney foodie's dream.

When California Grill opened after a fairly long re-imagining, Disney teased the new menu by releasing this as their signature appetizer to much fanfare.  And the fanfare was much deserved because this dish is fresh, light, and delicious.  Surprisingly full of flavor, this is a great way to showcase spectacular ingredients in a simple way.  It's pizza, but pizza in its purest form.  And it tastes spectacular.  I think this is really the perfect pizza.

I made this as is, though I substituted the buffalo mozzarella for regular mozzarella simply because I couldn't find buffalo mozzarella.  I also had a little fun with the balsamic, serving it with regular aged balsamic, but also with lemon-flavored balsamic and maple balsamic.  I can't explain it, but I think the maple balsamic drizzled pizza was the best pizza I've ever had.  

I cannot wait to make this again with fresh heirloom tomatoes from the garden.  It's going to be incredible!   

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Oven-Dried Tomato Flatbread
As is served at California Grill, Disney's Contemporary Resort
°o°  3 large beefsteak tomatoes, cored, evenly sliced  
°o°  olive oil for brushing  
°o°  salt and pepper  
°o°  2 heads of garlic
°o°  olive oil, about 2 tablespoons    
°o°  1 large flatbread crust or two small  
°o°  olive oil, for brushing  
°o°  salt and pepper, to taste  
°o°  10 ounces buffalo mozzarella (in balls), sliced, drained, and patted dry  
°o°  1/4 cup grated Pecorino Romano cheese
°o°  fresh basil  
°o°  aged balsamic vinegar, for drizzling   

Preheat oven to 250.

Place tomato slices on foil lightly sprayed with nonstick spray.  Brush liberally with olive oil, then top with salt and pepper to taste.  Bake for 1.5 to 2 hours, or until tomatoes have darkened to a less vibrant red and are dehydrated.  Set aside.

Preheat oven to 350.

Cut tops off of two heads of garlic, exposing cloves, and drizzle with olive oil.  Wrap in aluminum foil and roast 45 minutes to one hour.  If using pre-peeled garlic cloves, use about 12 and package in similar foil pocket.  Roast until garlic is soft, smells sweet, and is slightly translucent.  Allow to cool.  When garlic is cool enough to handle, squeeze cloves into a bowl and mash until smooth.  Season with salt and pepper.  Set aside.

Preheat oven and a pizza stone to 450.

Brush flatbread with olive oil and season with salt and pepper.  Spread roasted mashed
garlic on flatbread.  Top with dehydrated tomatoes, sliced mozzarella, and sprinkle evenly with grated Pecorino Romano.  Place on pizza stone and bake until cheese has melted and is bubbly, about 5 minutes.  Remove from the oven, slice immediately, top each slice with basil and drizzle with vinegar.  Serve immediately.    

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Thursday, February 5, 2015

Strawberry Shortcake - Sunshine Seasons

This recipe very nearly made it into my "Recipe Bloopers" file, thanks in very large part to a poor choice born out of thinking I was more clever than I am...

I was really in the mood for this dessert and I don't think anybody can blame me.  I think I've mentioned once or twice that Epcot is my favorite park and I'm feeling a tad homesick.  I've also mentioned that in my great state of New Hampshire, we're having a particularly brutal winter.  And in case everybody forgot, last week I kind of touched on my love affair with The Land building.  So, I thought I could answer all of these issues above by making Sunshine Season's famous strawberry shortcake.

For those who've not tried this yet, you've got to.  In fact, I'd suggest jumping on a plane to fly out there now and try it, if I wasn't about to share the recipe that makes an exact taste replica of this fantastic dessert.  Fresh, light, sweet but not too sweet, and a portion that's about the size of half a loaf of bread make this an absolutely spectacular indulgence in the parks.  I can almost hear the boats being launched from "Living with the Land" now...

Anyway, this recipe calls for you to make a sponge cake, then slice it into three equal layers horizontally.  I stink at slicing cake horizontally.  I have a tool that makes it fast, easy, and precise, but of course, I couldn't find it.  So I thought I'd be super clever and use a cookie sheet lined with aluminum foil to make one big, flat layer and then just cut that into what would be three layers.

Let's just say that worked out better in my mind then it actually ended up working in real life.

The first attempt ended up exploding out of the cookie sheet onto the interior of my oven.  Apparently, I didn't lay the sheet flat enough.  Whoops.  The second attempt went better in theory, except for because my oven rack leans ever-so-slightly, one end of my sponge was definitely thicker than the other.  One side was a lush, pillowy cake...  The other side was still good, but a fair bit less pillowy.  Whoops again.

So, despite my best efforts, even layers wasn't going to happen.  When I make this again
(notice I didn't say "if"), I'm going to go the extra mile and just make a standard sized sponge, then cut it horizontally into three layers, as the recipe suggests.  With this, laziness does not pay off.

Also, I do not suggest using aluminum foil for this baking adventure.  This really does need parchment.  Peeling the foil off of the cake was a nightmare.  If you have to use aluminum foil, which again, I don't suggest, spray nonstick spray really liberally, then dust with powdered sugar.  Perhaps that will help with the sticky factor.

Other than that, I was ridiculously happy with how this turned out.  It tasted like pure heaven, exactly as I remembered from Sunshine Seasons.  While it's fairly labor intensive with a lot of steps, it's not especially hard to do.  That means I have a new "let's impress people!" dessert to crack out for special occasions.  And for people like me who head to that awesome specialty cooking store at Downtown Disney and walk out with dozens of little packets of specialty flavored sugar despite not knowing exactly what to use it on...  Your prayers have been answered.  I dusted a slice of this with my salted caramel sugar and almost cried it was so good.

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Strawberry Shortcake
As is served at Sunshine Seasons, The Land building, EPCOT

Sponge Cake  
°o°  3 eggs  
°o°  1 cup granulated sugar  
°o°  1/3 cup water  
°o°  1 teaspoon vanilla 
°o°  3/4 cup all-purpose flour  
°o°  1 teaspoon baking powder  
°o°  1/4 teaspoon salt  
°o°  powdered sugar, for dusting

°o°  1 quart whipping cream 
°o°  1/2 cup powdered sugar 
°o°  2 quarts fresh strawberries, tops removed, halved
°o°  Strawberry glaze, optional (sold in specialty stores)
Preheat oven to 375 and line a baking pan with aluminum foil or parchment paper.  Spray with nonstick spray liberally and dust with powdered sugar if using foil.  Set aside.

In a mixing bowl, add eggs and beat on high until eggs are light lemon yellow and thickened, about 5 minutes.  Reduce speed to medium, add sugar, water, and vanilla.  Reduce speed to low, and slowly add flour, baking soda, and salt.  Mix until batter is smooth and all flour is incorporated.  Do not overmix.  

Pour into lined baking pan, ensuring batter is spread evenly throughout the pan.  Bake 10-15 minutes, or until a toothpick inserted in the center comes out clean.  Immediately remove cake from pan and turn onto a work space or towel dusted with powdered sugar.  Peel away parchment paper and trim stiff edges of the cake.  Allow to cool for an hour.  When cooled, slice cake evenly horizontally into three layers.  Set aside.

Prepare the filling by adding whipping cream to mixing bowl and whipping for 2 minutes, or until soft peaks form.  Reduce speed and slowly add powdered sugar.  Increase speed and beat until cream forms stiff peaks.  Turn off and set aside.

To assemble, lay first layer of sponge on a serving tray, parchment, or cake frame.  Add layer of sponge, spread with whipped cream, and top with a layer of strawberries.  Spread a light layer of whipped cream on second layer of sponge, then add, whipped cream side down, on top of the already built cake/whipped cream/strawberry layer in the cake frame.  Add another layer of frosting and strawberries, spread thin layer of whipped cream on remaining sponge layer, then add, whipped cream side down, on the already built cake.  Remove cake frame.  Frost the top and sides of cake with remaining whipped cream and pipe decorative line of whipped cream around the base of the cake.  Comb the top of the cake, if desired, and garnish with cut strawberries, if desired, and drizzle with strawberry glaze, if desired.  Cover and store in fridge at least one hour until ready to serve.      

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Wednesday, February 4, 2015

Beef and Hummus Kefta - Morocco Marketplace

Beef Kefta

I love the Food and Wine Festival.  It is my absolute favorite special event at Walt Disney World.  Being a huge fan of both Epcot and food, being able to stroll around the World Showcase, sample different food, and simply enjoy being at Epcot...  It's my idea of heaven.  And for people like me, who want to try new cuisine from around the world without spending a lot of money, this is the perfect blend of adventure and value.  Plus, since it doesn't cost a lot to sample the various tasting dishes from the countries represented around the World Showcase, I get pretty brave and try things I may not try otherwise.

Such as Morocco's kefta.

We have no opportunity to try Moroccan food in New Hampshire so I was completely unfamiliar with the cuisine.  Frankly, it didn't really appeal to me anyway.  But after being told by readers and friends for month that the Morocco Pavilion is home to some of the best food at Epcot, I finally decided to be brave and just try it.  The first food I started with was the kefta from the Food and Wine booth outside of Morocco.  In a sort of hamburger-meets-taco-meets-pita, it seemed like a great way to introduce myself to the luxurious spices of the Middle East.  One bite, I was hooked.  I discovered that I not only like kefta, but I may like Moroccan food.  That led us to our first experience at the Tangierine Cafe, and that led to the discovery of one of my all-time favorite hidden gems at Walt Disney World.  Believe it or not, if I'm missing Epcot, this is the food I crave.  For me, it's become my Disney comfort food of choice, and after I came across this recipe, I just knew I had to make it.

All I can say is that this taste close enough to the real thing that it made me wish I had a

bench on the edge of World Showcase Lagoon.  It was bittersweet because the flavor brought me back to Epcot, but it made me so disastrously homesick that I spent the rest of the evening completely bummed out.

I did make this exactly as the recipe describe, save for substituting the fresh herbs for dried (this time of year, fresh herbs at the grocery store are hard to come by), and I left out the lettuce...  But that was because somehow it froze in the fridge and was totally ruined.  I blame both my crummy fridge, and the fact that it was -15 this morning.

Man, I really miss Epcot...

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Beef and Hummus Kefta
As is served at Food and Wine Festival, Morocco Marketplace EPCOT
°o°  2 cups canned chickpeas, rinsed, drained  
°o°  2 tablespoons water  
°o°  2 garlic cloves, peeped and roughly chopped  
°o°  3 tablespoons lemon juice  
°o°  2 tablespoons sesame tahini
°o°  1 teaspoon salt  
°o°  1/4 cup extra virgin olive oil

°o°  1 1/4 pounds ground beef  
°o°  1/4 cup finely chopped onion  
°o°  1/2 tablespoons chopped cilantro, fresh  
°o°  1/2 tablespoon chopped parsley, fresh 
°o°  1/4 teaspoon cayenne pepper  
°o°  1/2 teaspon salt  
°o°  1/4 teaspoon black pepper  
°o°  2 tablespoons olive oil
°o°  pita rounds, halved

°o°  1 medium tomato, seeded and chopped  
°o°  1 cup shredded lettuce  
°o°  1 tablespoon extra virgin olive oil  
°o°  1 teaspoon vinegar

To make hummus, combine all ingredients except olive oil in a food processor.  Blend until smooth, about 3-4 minutes.  Then slowly drizzle olive oil into the processor as it is running until mixture is smooth and paste-like.  Keep covered and chilled until ready to use.
To make kefta, combine beef, onion, cilantro, parsley, pepper, salt, and black pepper.  Mix completely.  Cover and set aside for 30 minutes at room temperature to marinate.  

Preheat oven to 250 degrees.

Roll meat into golfball sized balls, then flatten into thick, slider-like patties.  Heat olive oil in a
frying pan, then add patties.  Cook 3 minutes per side until browned and cooked through to medium.  Transfer to a wire rack on a baking sheet and keep in warmed oven to keep warm.

Meanwhile, combine all topping ingredients and toss, adding salt and pepper to taste if needed.

To assemble, open pita pocket and spread thick layer of hummus on one side, then top with warmed kefta patties, and top with lettuce and tomato mixture.  Serve immediately.

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Tuesday, February 3, 2015

Red Velvet Cupcake Milkshake - 50's Prime Time Cafe

From 50's Prime Time Cafe

I am a red velvet cake monster.  I love all forms of red velvet cake.  Put it in a cookie, put it in an ice cream, put it in an M&M, I don't care.  I will eat it and I will love it.  One of my favorite things about Valentine's Day is the fact that the snack food world becomes absolutely loaded with all forms of red velvet cake flavors.  With red velvet Oreos on the horizon, I was already prepared for this to be a pretty awesome February.

But when a contact 50's Prime Time Cafe asked me if I wanted one of the two recipes they use to make their seasonal red velvet cupcake shakes?  Best. February. Ever.

I could not wait to make this.

Some fun facts about this milkshake...  It started as a seasonal treat to coincide with Valentine's Day.  Thanks to Starring Rolls Cafe, Disney's Hollywood Studios had become something of a surprise spot to find some pretty great seasonal foods that honor the year's most romantic month (objectively speaking).  After some great feedback from guests, the following year various restaurants added little Valentine touches here and there, one of which was the red velvet cupcake milkshake at 50's Prime Time Cafe.  Then, what started as a seasonal-only offering became a semi-regular offering on 50's Prime Time Cafe's unlisted specialty milkshake menu.

I suspect this is because people realized just how awesome this shake really is and that just one glass is enough to inspire cravings for this shake for months.  Case in point: I made this yesterday and I'm already fantasizing about when I'll make it again (which is later tonight, by the way).

One thing to keep in mind, this is one of two recipes that is out there.  One uses actual red
velvet cupcakes while the other relies on red velvet ice cream with frozen red velvet cake in it, instead of vanilla ice cream and the cupcakes.  Both are good, but I went with what is their more well-known, signature version of this milkshake usually found this time of year.

For anybody who even has a passing love of red velvet, you have to try this.  For certified red velvet cake addicts like me, this is the holy grail of both milkshakes and red velvet.  There's no "I guess this kind of tastes like red velvet."  This a full force, not even slightly subtle, in-your-face creamy red velvet flavor, complete with a light cream cheese frosting flavor.  Really, it's amazing.  Very nearly the perfect food.

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(Click Image To Enlarge for Recipe)

(Click Image To Enlarge)

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Monday, February 2, 2015

Sausage Gravy - Whispering Canyon Cafe

Sausage Gravy from Whispering Canyon Cafe on

Sausage gravy...  Who doesn't love sausage gravy?  I mean, it's creamy, savory, and just a great way to start the day.  Whenever I go somewhere for breakfast and see sausage gravy on the menu, I do a little happy dance in my chair.  It isn't the easiest to find in New England, so I think it's worth a little chair dance.

I think it goes without saying that any sausage gravy served at Walt Disney World would also be worthy of a little chair dance, which probably explains the requests I've gotten for the recipe over the last few weeks.  It seems people really, really want to know how to make Whispering Canyon Cafe's famous sausage gravy.  Served on a platter as part of their all-you-can-eat skillet or as a delicious side on top of a homestyle buttermilk biscuit, this is the best way to get a sausage gravy fix.  I may even stay here at Wilderness Lodge one day...  Just for the gravy.

There are no super secret tricks to this recipe and I think many will find that this is a pretty standard recipe for this southern classic.  In fact, it's pretty close to the recipe I use when I make it at home.  While this recipe is pretty much perfect as-is, some fun ways to dress it up include adding a bit of nutmeg or maple syrup, or switching out black pepper for something spicier.  My secret recipe for sausage gravy includes adding a shot of rum...

Serve this on top of your favorite carb.  Homestyle biscuits, potatoes, toast, or for those who really like a hearty meal, with omelettes or sliced ham.

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Sausage Gravy
As is served at Whispering Canyon Cafe, Disney's Wilderness Lodge Resort
°o°  1 pound ground sausage  
°o°  3 tablespoons flour  
°o°  1 1/2 - 2 cups of milk  
°o°  Salt, to taste  
°o°  black pepper, to taste  

Cook sausage in large skillet over medium-high heat until browned, cooked through, and no pink remains.  Stir in flour and stir until completely incorporated with sausage fat.  Add milk and whisk.  Bring to a boil and allow to boil whisking constantly, 2-3 minutes, or until thickened.  Remove from heat and add salt and pepper to taste.        

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