Backstage Restaurant at Dollywood in Pigeon Forge, TN would have lines going out the door even if it weren't located in one of America's most popular amusement parks.When it comes to typical amusement park dining, let's face it . . . the bar is set pretty low. I'm usually content if I don't have to wait my whole life to get in, they haven't run out of everything and they serve Coke products.
Eliminate excess fat from the rump roast. Put roast in a slow cooker slow cooker macaroni and cheese with bacon uk. Put the beef broth, onion soup and beer. Make on Very low for seven hours. To arrange the sandwiches, separated the French rolls and spread with butter. Slice meat slantwise and then bake in the oven at 350 degrees for 10 minutes. Place the meat in the rolls. Offer together with your favorite sauce for dipping.
A herb with a slightly stronger flavor. Works well with lamb dishes, with vegetables and can be combined with sea salt for sprinkling on roast macaroni cheese for 6.
Generally thought of as an Italian flavoring, and indeed basil is ideal for sprinkling on pizzas or using to garnish pasta dishes. Combines well with the flavor of tomatoes, but is also good with aubergines. Works well in egg dishes, flans, macaroni cheese, savory rice dishes and salads.
After only waiting just a few short minutes, a snazzy dressed woman came out and called our name. I was surprised and thought it might have been someone else since only a handful of people had entered. We grabbed our belongings slow cooker mac and cheese headed through the glass doors into what was hopefully going to be a memorable experience for all of us.
I realized very early that this was no ordinary restaurant in a theme park, one that relied on a captive audience. The chef, Steve Carideo, studied at the CIA in Hyde Park, NY. Loyal readers of my column know that I just recently covered the Culinary Institute of America's training HERE and HERE. Chef Carideo uses some of the finest local products from the area, including Allen Benton's famous ham. Every Southern lifestyle and food magazine sings Benton's praises (if that's not too bad a pun for a Dollywood restaurant), like Garden & Gun, Oxford American, Southern Living. etc.
I also love grilling vegetables. Cut veggies into bite size chunks, marinate in olive oil, black pepper, and seasoned salt, and grill. Once again, in 25-30 minutes, you have a tasty side dish to serve and haven't heated up your kitchen and house cooking it! I have used a combination of the following vegetables: red and yellow onion, red, green, or yellow bell pepper, zucchini, mushrooms, and asparagus.
Without that monthly social security check, a lot of retired persons could no longer afford to feed their pets (my dog's growling). Without that monthly social security check your 90-year old grandpa couldn't afford gas for his 1958 Edsel. Grandma could no longer afford her cartons of coffin nails.
Peanut butter: This happens to be my big, random pet prediction for 2009. No disrespect meant to bacon - really, I love bacon - but I think maybe it's had more than it's fair share of time in the spotlight as the comfort food ingredient of choice. It's peanut butter's turn. In 2009, I think we'll see more artisanal producers, more variations, and more of a general appreciation for peanut butter as an ingredient (even beyond desserts, where it's already got a stronghold). Will we end up with a Peanut Butter Bar, like the one in the West Village? Maybe not. But I wouldn't be shocked to see an Elvis sandwich on a menu or two. Maybe even a peanut butter and bacon sandwich. Could we handle that many trendy ingredients?
Eliminate excess fat from the rump roast. Put roast in a slow cooker slow cooker macaroni and cheese with bacon uk. Put the beef broth, onion soup and beer. Make on Very low for seven hours. To arrange the sandwiches, separated the French rolls and spread with butter. Slice meat slantwise and then bake in the oven at 350 degrees for 10 minutes. Place the meat in the rolls. Offer together with your favorite sauce for dipping.
A herb with a slightly stronger flavor. Works well with lamb dishes, with vegetables and can be combined with sea salt for sprinkling on roast macaroni cheese for 6.
Generally thought of as an Italian flavoring, and indeed basil is ideal for sprinkling on pizzas or using to garnish pasta dishes. Combines well with the flavor of tomatoes, but is also good with aubergines. Works well in egg dishes, flans, macaroni cheese, savory rice dishes and salads.
After only waiting just a few short minutes, a snazzy dressed woman came out and called our name. I was surprised and thought it might have been someone else since only a handful of people had entered. We grabbed our belongings slow cooker mac and cheese headed through the glass doors into what was hopefully going to be a memorable experience for all of us.
I realized very early that this was no ordinary restaurant in a theme park, one that relied on a captive audience. The chef, Steve Carideo, studied at the CIA in Hyde Park, NY. Loyal readers of my column know that I just recently covered the Culinary Institute of America's training HERE and HERE. Chef Carideo uses some of the finest local products from the area, including Allen Benton's famous ham. Every Southern lifestyle and food magazine sings Benton's praises (if that's not too bad a pun for a Dollywood restaurant), like Garden & Gun, Oxford American, Southern Living. etc.
I also love grilling vegetables. Cut veggies into bite size chunks, marinate in olive oil, black pepper, and seasoned salt, and grill. Once again, in 25-30 minutes, you have a tasty side dish to serve and haven't heated up your kitchen and house cooking it! I have used a combination of the following vegetables: red and yellow onion, red, green, or yellow bell pepper, zucchini, mushrooms, and asparagus.
Without that monthly social security check, a lot of retired persons could no longer afford to feed their pets (my dog's growling). Without that monthly social security check your 90-year old grandpa couldn't afford gas for his 1958 Edsel. Grandma could no longer afford her cartons of coffin nails.
Peanut butter: This happens to be my big, random pet prediction for 2009. No disrespect meant to bacon - really, I love bacon - but I think maybe it's had more than it's fair share of time in the spotlight as the comfort food ingredient of choice. It's peanut butter's turn. In 2009, I think we'll see more artisanal producers, more variations, and more of a general appreciation for peanut butter as an ingredient (even beyond desserts, where it's already got a stronghold). Will we end up with a Peanut Butter Bar, like the one in the West Village? Maybe not. But I wouldn't be shocked to see an Elvis sandwich on a menu or two. Maybe even a peanut butter and bacon sandwich. Could we handle that many trendy ingredients?