Our family loves Disney and Family Movie Night, so we have joined them together for a family Disney Dinner Night. Tonight mom got to choose, so it was Beauty and the Beast, which was a bit too fancy of food for the preteens to enjoy. I chose to make versions of the recipes that are mentioned in the song, “Be Our Guest”. We watched the live action version of Beauty and the Beast since it is probably my current favorite of the Disney movies. I hope you have as much family fun as we did.
Heat 1 tbsp. oil in a stovetop pan over a medium-high heat and brown the beef until dark.
Drain the beef in a colander to remove the fat while you cook the rest.
Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat.
Stir in the tomato sauce and cook for a further 3 mins. Add the herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer.
Add to crock pot for 3 hrs. Stir or use a fork to roughly shred the beef.
Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan.
& Cheese Souffle
Ingredients:
3 Tablespoons Butter
3 Tablespoons Flour
1 cup Milk
4 Eggs
1 cup Cheese, shredded
1 teaspoon Mustard Powder
1/2 teaspoon Salt
1 teaspoon White pepper
4 Tablespoons Parmesan cheese
Directions:
Preheat your oven to 400ºF.
Grease and flour ceramic baking dish. Set aside.
In a medium saucepan over medium heat, combine the butter and flour to form a roux. Stir and cook until it thickens and takes on a golden color, about 2 minutes.
Add the milk and stir well to incorporate. Let cook for two minutes before removing from heat.
Allow the flour-milk mixture to cool for about 5-10 minutes before proceeding with the recipe.
In a small bowl, beat your eggs until light and frothy.
Add the eggs, cheese and seasonings to the mixture.
In a 10-inch skillet, stir together the 3/4 cup sugar, vanilla and the vinegar. Heat over medium heat, stirring until the sugar is thoroughly dissolved.
Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag).
Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.
Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture.
Dot with the remaining 2 tablespoons butter.
Place the puff pastry over the apples and tuck the sides down around the apples.
Sprinkle the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling.
Let cool in the pan for 10 minutes, then carefully invert onto a rimmed pie plate to serve.
Drink: Mrs. Potts Strawberry Iced Tea
One of the recipes that all of the kids enjoyed! YAY
Ingredients:
6 cups brewed tea
4 cups fresh or frozen strawberries
1 1/2 cups water
2 cups sugar
Directions:
In a saucepan, boil the strawberries, sugar, and water.
Lower the heat and simmer for 10-15 minutes. Cool slightly.
Pour the syrup through a fine colander into a gallon pitcher.
You can freeze the solids in ice cube trays.
Pour the tea into the pitcher with the syrup and stir.
Chill completely.
Serve over strawberry ice cubes.
Dessert: Try the Grey Stuff
Another delicious recipe for the kids!
Ingredients:
3.4 oz box Vanilla Pudding Mix
1 1/2 cups Milk
15 OREOs, crushed
8 oz Cool Whip
Edible Sugar Pearls, as desired
Directions:
Make the vanilla pudding according to the boxed directions, however only use 1 1/2 cups milk rather than what is called for.
Place the pudding in the fridge to thicken for 5 minutes as you crush the OREOs.
Mix the OREOs into the vanilla pudding until completely combined.
Add the Cool Whip and stir gently until just combined.
Refrigerate for 5 minutes before placing the pudding into your serving dish and decorate with edible sugar pearls.
Thanks to my wonderful family for try all of my fancy foods!