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[doccoc2002]

We love the breakfast potatoes at Akershus Princess Storybook Breakfast! I have made it a few times!

[carrie3211]

I have a couple of favorites. One is the Baked Potato Soup from Disneyland, the other is a new one that I received about a month ago. It came from a Disney Recipe forum, Country Potato and Cabbage Soup. I made a couple of changes to this one. I didn't return the bacon to the pot until the end of cooking. I also changed the bread for the croutons, I like sourdough, so that is what I use. I hope you try one of these 2!!! Caroline

Loaded Baked Potato Soup
Carnation Cafe, Main Street Disneyland
Yield: six 8-oz portions

Ingredients:
4 large Russet Potatoes (peeled and small diced)
4 medium Red Potatoes (small diced)
6 oz (2 large stalks) Celery (small diced)
6 oz (1 large or 2 small) Carrots (peeled and small diced)
I medium yellow Onion (small diced)
2 oz unsalted Butter
1 lb. bacon (rough chopped) (*tip: place slices of bacon in the freezer to make it easier to cut. Will slip less)
16 oz Chicken stock or vegetable stock
32 oz Heavy Whipping Cream
2 oz Flour
1 oz vegetable oil
Salt/pepper to taste
*Small dice is ¼ In. x ¼ In.

Garnish with these items If desired:
Chives (chopped)
Bacon Bits
Sour Cream
Cheddar and Mozzarella Cheese (shredded)

PROCEDURE:
1.Place stock pot, (6-8 quart pot) over medium heat. Add the vegetable oil, butter and bacon. Start rendering the bacon (process of releasing the fat through cooking). The bacon will start to release its fat. Do not allow it to burn.
2.Cook bacon until crispy, remove and set aside on a paper towel; leaving the fat from the bacon in the pan. Add onions, carrots, and celery. Traditionally these 3 items are called the MIREPOIX. Sweat the mirepoix until the onions turn translucent. Add potatoes and cook for 4 minutes. Add the flour to make roux. Cook roux until blond in color, (about 5 to 7 minutes), while stirring constantly. Add chicken stock and half of the bacon back into the pan. (Reserve the rest of the bacon for garnish.) Season with salt and pepper.
3.Turn the heat to medium high, bring the soup up to a simmer and cook for 15 minutes or until the potatoes are soft and tender. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
4.You can adjust the thickness by adding water or stock for a thinner soup. It should have a creamy consistency. Adjust your seasonings.
5.Garnish with your desired toppings.

Created by Sous Chef Mhike Hugo
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Country Potato and Cabbage Soup
SWAN AND DOLPHIN RESORTS, WDW
Ingredients:
3 Tbsp. Extra-Virgin Olive Oil
4 Ozs. Thick-Cut Bacon (diced)
1 Large Onion (thinly sliced)
1/2 Cup Dry White Wine
6 Parsley Sprigs
6 Thyme Sprigs
1 Bay Leaf
1 Lb. Small Red Potatoes (thinly sliced)
1 Large Leek (thinly sliced, rinsed well)
6 Cups Chicken Stock
1 Lb. Green Cabbage (finely shredded, 4 cups)
Salt and Freshly Ground Pepper
2 Tbsp. Snipped Chives
Three 1/2 inch Thick Slices of Country Bread (cut into cubes)
2 Garlic Cloves (lightly smashed)
2 Tbsp. Minced Parsley

Method of Preparation:
In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek. Cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.

Tie the parsley sprigs, thyme sprigs and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil. Simmer until the potatoes are tender, 10 minutes. Add the cabbage. Season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.

Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic. Cook over moderate heat, stirring until the croutons are golden brown, 6 minutes. Discard the garlic. Season with salt and sprinkle with the parsley.

Presentation:
Ladle the soup into deep bowls. Sprinkle with the croutons and serve.

Serves: 4

[carrie3211]

Originally Posted by DisneyDana

I just got a disney cookbook for christmas, but it was an old one....I haven't tried anything in it. I would love to try the Pollo Ala Rajas from the San Angel Inn...but there are a lot of things in there that I've never heard of, and it looks like a lot of trouble.

I looked it up online and only found a couple of things you may not know...

chorizo- it is a mexican sausage. It comes in 2 pieces about 12 inches long with a casing on it. At my Walmart it is kept in the cooler case where the Mexican foods are located.

poblano chili-I buy mine at WalMart. They are where they have the regular peppers. They are green, a darker green than the regular bell pepper. It wants you to cook t peal the skin off. I will either do mine on the stove burner or on the grill. Then you put it in a ziplock bag and let it steam. It needs to be blackened all over.

Hope this helps!

[stubekis]

We tried making the Le Cellier cheddar cheese soup and it was delish! I also made the double chocolate chunk cookies from Main St. Bakery and everyone loved them. Next up for a party we are going to next week is the lemon squares from Crystal Palace.

[saremca]

I used to make the pineapple bread from 'Ohana, but now with my gluten allergy I can't eat it anymore. There are recipes online, and if you like pineapple you really should make it. SO good!