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shoreline99

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  11. Pioneer Short Ribs and Pioneer BBQ Sauce

    in Disney Recipes

    Posted

    From 'Cooking with Mickey around the World', 1986

    Pioneer Short Ribs and Pioneer BBQ Sauce

    Pioneer Hall

    Fort Wilderness Campground Resort

    Yield: 4 Servings

    4-5 lbs Beef Short Ribs

    Salt and Pepper to Taste

    Season short ribs with salt and pepper and bake at 350 degrees F until nicely browned, about 30 minutes. Pour off any accumulated fat in pan. Cool ribs. Set aside.

    Barbecue Sauce

    1/2 cup tomato paste

    1/2 cup cider vinegar

    1/4 cup dry sherry wine

    1/2 teaspoon Worcestershire sauce

    1 teaspoon dry mustard

    1 teaspoon bbq spice

    1 clove garlic, finely chopped

    1 cup catsup

    1 tablespoon soy sauce

    1/4 cup salad oil

    1 teaspoon liquid smoke

    a teaspoon salt

    1/2 teaspoon white pepper

    1/4 cup sugar

    1 1/2 teaspoons cornstarch

    3 tablespoons water

    Combine all ingredients except cornstarch and water in a saucepan and bring it to a boil. Dissolve cornstarch in water and stir into sauce. cook and stir until mixture boils and is thickened. Cook 2 minutes. Makes about 3 cups.

    Dip cooled ribs into barbecue sauce and place in a baking pan. bake at 325 degrees F for 1 hour or until ribs are tender.

  12. Pioneer Hall Baked Beans

    in Disney Recipes

    Posted

    From 'Cooking with Mickey around the World', 1986

    Baked Beans

    Pioneer Hall

    Fort Wilderness Campground Resort

    1 small onion, finely chopped

    1/3 cup molasses

    1/2 cup brown sugar

    1 cup tomato catsup

    2 cans (1 lb. 5 oz. each) New England Style Baked Beans

    Combine onion, molasses, brown sugar and catsup and mix well. Add beans and stir gently to blend. Spoon into a buttered 2-quart casserole. Bake at 350 degrees F for 20 minutes or until bubbly.

    Lots more to come!

  14. Recommendations

    in Dining Reviews and Information

    Posted

    Thanks! That's what three week-long trips on the dining plan will do for you. We tried to hit different restaurants each time.

    I forgot to mention the counter service at EPCOT in China, they have great noodle bowls. I also forgot to mention Whispering Canyon in the Wilderness Lodge, the waitstaff is a lot of fun. if you go, don't forget to ask for ketchup :parrot:

    Honestly, It was just OK. Everyone gets the prime rib, but I asked the waiter what he recommended and they had a lamb dish that was superb. they have changed the menu since then , I see, and it seems like pretty standard fare. I'm really not a huge fan of any of the sit-down dining options in MK.

  17. Recommendations

    in Dining Reviews and Information

    Posted

    Character Meals:

    Akersus for brunch if you have girls. You can knock out all the Princesses in one shot.

    The Ohana brunch was a lot of fun, all of our kids enjoyed it.

    Also the Royal Table for dinner, which was a neat thing to do but there is no booze.

    I have heard good things about the crystal palace as well.

    I would not recommend 1900 park fare, I don't feel it's worth the trip.

    Sit-down meals:

    MK

    No recommendations.

    EPCOT

    Coral Reef, Teppan Edo, Le Cellier (!).

    Animal Kingdom

    Tusker House Buffet

    Yak and Yeti

    MGM

    50's Prime Time

    Sci-Fi Drive in

    Signature Restaurants:

    (we have done all three with 4 kids)

    Jiko (A)

    California Grill (A++)

    Artists Point (A+)

    I would recommend Boma over Jiko, just my opinion.

    Counter service:

    MK

    Pirate y Peratico

    Pecos Bills

    EPCOT

    Mexico counter service (can't remember the name)

    Bistro de Paris

    Fish & Chips stand

    Animal Kingdom

    Yak & Yeti

    Flame Tree BBQ

    MGM

    Pizza Planet

    the burger place over by Tower of Terror (can't remember the name)

    Remember, you can use your snack coupons at the bakery and the candy shop on Main St. USA! Bring breakfast back! The Cinnamon buns are amazing!

    Forgot the shows!

    Hoop de Doo and the Luau are both great.

  18. FW Cabins

    in General Camping Discussion and Questions

    Posted

    OK, a couple of things.

    1. If you want to bring a plastic tuckertote of some kind, or luggage, you can store it on top of the closet in the bedroom.

    2. Bring one of those over the door shoe holders, they are great for getting the shoes off the floor.

    3. There is plenty of storage in the pantry, on the sides of the Murphy bed and in the bedroom dresser. There is not much room under the bunk bed, but there is some space under the big bed in the bedroom. Don't quote me on this, but i believe there is enough room for an under-bed tote. Don't jam stuff in where the housekeeping stuff is (little half closet in the hallway) as mousekeeping will yell at you.

    4. Bring coffee mugs. The little tea cups they have there don't cut it. And a package of the round 10-cup coffee filters. And some good coffee. You can thank me later.

    5. If you intend on using the outdoor grill, bring grill utensils. There are none in the cabin kitchen. If you REALLY need to know what's in the kitchens, you can find it here:

    http://allears.net/acc/faq_fw.htm#cabins

    6. If you want to order groceries, use Green Grocer. If you are going out, i recommend the Winn-Dixie as there is an ABC (Liquor) store immediately adjacent to it in the same shopping center.

    7. Do with your brother what we do with our kids. We give them the cabinet under the TV for their games and stuff. Plenty of room for electronics, a laptop, etc.

    8. We have stayed in the 2800, 2100 and 2300 loops. Personally, I like any of the loops closer to the small pool. If you have a cart, it really doesn't matter, although the cabins that back up to the canal / old FWRR track line are quieter.

    Hope that helps.

  22. Le Cellier - Cheddar Cheese Soup (3 Versions)

    in Disney Recipes

    Posted

    Original Recipe

    Yield: 6 servings

    Ingredients:

    1/4 lb. smoked bacon finely chopped

    1 medium red onion cut into 1/4 in. pieces

    1/2 cup finely sliced celery

    1/2 cup finely chopped carrots

    3 TB all-purpose flour

    3 cups whole milk

    2 cups chicken stock

    12 oz. grated white cheddar, Canadian Black Diamond

    3 dashes Tabasco

    1/2 tsp. Worcestershire sauce

    1/2 cup Moosehead Canadian Ale, room temperature

    salt and pepper to taste

    1 TB thinly sliced chives

    Method:

    1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.

    2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.

    3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.

    4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.

    Serve with your favorite bread and top with chopped chives.

    This is an updated version of the recipe, submitted 8/09.

    Ingredients:

    ? Pound applewood smoked Bacon (cut into ?” pieces)

    4 Tablespoons butter

    1 Diced red onion (about 1 cup)

    3 Diced celery stalks (about 1 cup)

    1 Cup all purpose flour

    3 Cups chicken stock

    4 Cups whole milk

    1 Pound aged white Cheddar cheese (shaved or grated)

    1 Tablespoon salt (to taste)

    1 Tablespoon pepper

    1 Tablespoon Worcestershire sauce

    1 Tablespoon Tabasco sauce

    1 cup warm beer

    Method of preparation:

    The number one rule in Cheddar cheese soup is “Low and slow”. This recipe takes about an hour to make, and if you try to turn the heat up and rush it, you will only ruin your work

    The number two rule is “Keep stirring”. This is a soup that can burn, and takes a lot of tender loving care. When in doubt,  “Keep stirring".

    1. In a large Soup pot (At least 1 ? Gallon) render down the bacon. All you are looking to do here is to liquefy the fat in the bacon, you are not trying to brown it.

    2. Add the Butter and melt it.

    3. Add the Onion and Celery and saut? until onions to start to get translucent.

    4. Dust this with flour and mix to form a roux. Keep stirring until all of the flour has been incorporated.

    5. Add chicken stock, slowly, while constantly stirring. You are looking for something resembling a gravy at this point. It's going to be very thick.

    6. Next add milk, again slowly, while constantly stirring. This should significantly lighten up your soup at this point.

    7. Turn heat up slightly, it's time to melt the cheese. Add cheese very slowly in small amounts, while stirring constantly. Allow each portion of cheese to melt away before adding the next. Keep stirring.

    8. Now add salt and pepper. Be very careful with your salt. There is a lot of salt in your bacon, and possibly even in your chicken stock.

    9. Next add Worcestershire, Tabasco, and beer. Keep stirring.

    10. Turn down the heat slightly and let simmer or serve. You can garnish each bowl with some finely chopped bacon and chives.

    When you are reheating this soup (especially in a microwave) you need to remember the 2 rules. “Low and slow” and “Keep stirring” you want to be constantly stirring this to ensure it blends evenly.

    Updated Recipe October 2010

    Yield: 8 servings

    Ingredients:

    5 cups milk, warmed

    ? pound bacon

    10 tablespoons butter

    1 cup celery

    2 each red onions, finely chopped

    1 ? cups flour

    1 quart chicken stock

    1 pound cheddar cheese, shredded

    To taste – kosher salt

    To taste – freshly ground black pepper

    1 ? teaspoons Tabasco sauce

    3 teaspoons Worcestershire sauce

    12 ounces slightly warm ale

    Method of Preparation:

    1.  Slowly heat milk.

    2. Brown the bacon first, then render until crisp.

    3. Add the butter and melt.

    4. Add celery and onions, cook until translucent.

    5. Add flour and mix thoroughly to form a roux.

    6. Add chicken stock and simmer for three minutes.

    7. Add warm milk and stir vigorously to thicken.

    8. Cook out roux until thickened (it should not have a starchy taste).

    9. Reduce heat to low, add cheese, and stir until melted.

    10. Season with kosher salt, pepper, Tabasco, and Worcestershire sauce.

    11. Just prior to serving, add warm ale.

    12. Garnish with cooked bacon and fresh chives.

    Cook's note: When re-heating soup, do not bring to a boil, as it will break down.

    Thanks again to allears.net.

    I have a few Disney cookbooks that have Resort recipes that I will dig out when I have time next weekend.

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