I would call the resort and find out. I had the same question. But we are driving so I figured might as well just bring mine.
Studio Dining and Recipes
- Thread starter roumic
- Start date
I would call the resort and find out. I had the same question. But we are driving so I figured might as well just bring mine.
OrangeCountyCommuter
DIS Veteran
- Joined
- Jul 11, 2010
- Messages
- 7,630
Nope. No rental appliances. Just bikes and boats
Tonight's recipe is another make ahead casserole for those of us who drive and can bring frozen items with us.
Ingredients
1 pound ground meat
1 onion, chopped
2 medium-large, Italian or about 6 Japanese eggplants
2 cloves of garlic, chopped
Tony's(creole seasoning)
Parmesan cheese
Bread crumbs
Prolovone cheese
Peel and chop your eggplant. Place in a colander and salt. Allow to drain for at least 15 minutes to remove some bitterness. Place eggplant (unrinsed) in a large pot of water and boil until tender. Brown ground meat with onion and garlic. Drain fat. Mix meat with eggplant and add Parmesan cheese and Tony's to taste. Add bread crumbs to tighten up mixture. Spread into baking dish and top with a little more bread crumbs and Parmesan cheese. Cover and bake at 350 for 30 minutes. Top with Provolone cheese and continue to bake until the Provolone is bubbly and brown.
I use the largest baking dish I have because I want to have a thin casserole with lots of area to top with the bubbly, brown Provolone.
Serve with a salad and bread.
Again, I usually let the casserole cool on a wire rack, then refrigerate overnight. I then cut and wrap individual servings in plastic wrap first, then foil and finally a large zip top freezer bag before going into the freezer.
Ingredients
1 pound ground meat
1 onion, chopped
2 medium-large, Italian or about 6 Japanese eggplants
2 cloves of garlic, chopped
Tony's(creole seasoning)
Parmesan cheese
Bread crumbs
Prolovone cheese
Peel and chop your eggplant. Place in a colander and salt. Allow to drain for at least 15 minutes to remove some bitterness. Place eggplant (unrinsed) in a large pot of water and boil until tender. Brown ground meat with onion and garlic. Drain fat. Mix meat with eggplant and add Parmesan cheese and Tony's to taste. Add bread crumbs to tighten up mixture. Spread into baking dish and top with a little more bread crumbs and Parmesan cheese. Cover and bake at 350 for 30 minutes. Top with Provolone cheese and continue to bake until the Provolone is bubbly and brown.
I use the largest baking dish I have because I want to have a thin casserole with lots of area to top with the bubbly, brown Provolone.
Serve with a salad and bread.
Again, I usually let the casserole cool on a wire rack, then refrigerate overnight. I then cut and wrap individual servings in plastic wrap first, then foil and finally a large zip top freezer bag before going into the freezer.
lodge
DIS Veteran
- Joined
- Dec 8, 2012
- Messages
- 978
someone who rents strollers also rents fans, crock pots, coffee maker (Keurig), but I forgot who.... I had found it on the camping site so perhaps a search or question posted there and someone can refresh for where my memory left off!! http://www.disboards.com/forumdisplay.php?f=24
mickeymom629
DIS Veteran
- Joined
- Apr 24, 2002
- Messages
- 2,587
Just a word of warning - don't use a bag of dried beans in a crock pot unless you've boiled them for at least 10 minutes before simmering. My sister and her husband found out the hard way last week, and got bean poisoning when she just soaked the beans overnight and put them in her crock pot after rinsing the next morning!! 
Who knew? 
The illness came on almost immediately after dinner and lasted through the night.
If you use canned beans, you don't have to worry about this.
Who knew? The illness came on almost immediately after dinner and lasted through the night.If you use canned beans, you don't have to worry about this.
I found this one in the 2011 Essential Slow Cooker magazine by Better Homes and Gardens. With only four ingredients, it is a great fit for studio cooking.
2.5 to 3 pounds of chicken drumbsticks (skinned if desired)
1 cup barbecue sauce
1/3 cup peach or apricot preserves
2 teaspoons yellow mustard
Place chicken into 4 quart slow cooker. For sauce in a small bowl, stir together barbecue sauce, preserves, and mustard. Pour over chicken. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Makes 4 to 6 servings.
Serve with your favorite barbecue sides.
2.5 to 3 pounds of chicken drumbsticks (skinned if desired)
1 cup barbecue sauce
1/3 cup peach or apricot preserves
2 teaspoons yellow mustard
Place chicken into 4 quart slow cooker. For sauce in a small bowl, stir together barbecue sauce, preserves, and mustard. Pour over chicken. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Makes 4 to 6 servings.
Serve with your favorite barbecue sides.
Another option would be pepperoni. It could be used in sandwiches, salads, and in pasta. Eat it as is from the pack or crisp it up in the microwave and treat it like bacon.
LPnerd
DIS Veteran
- Joined
- Sep 4, 2011
- Messages
- 702
Ingredients
Frozen chicken breasts (5 unless you have the steriod large version that was a pound, then you only need 1-1.5)
1 can of Rotel
1 can of corn
8 ounces Cream Cheese
1 can of beans (any kind you like)
Season-All
Directions
Either spray the inside of the crockpot with non-stick spray or use a crockpot liner. Drain the beans, then add all of the ingredients above (you do not need to defrost the chicken). Slow cook for about 4 to 5 hours or until the chicken is done. Serves six.
I found this recipe on Pinterest over the weekend and we tried it today. It did not specify whether to cook on high medium or low, but I cooked on low for 8 hours since it cooked while I was at work. I also modified some of the ingredients to reduce the fat and sodium. I used Neuchatel Cheese instead of Cream Cheese, frozen corn, reduced sodium beans, no-salt added diced tomatoes and a fresh jalapeno. He liked it a lot. I thought it was okay. I found that the tomatoes were too acidic and there was not enough heat for my taste (even after I added some Tony's and Tabasco). Next time I will probably use salsa instead of the canned tomatoes since there are some with significantly less sodium than Rotel.
As sides we had salsa rice (I've posted instructions this previously in this post) and a salad.
Frozen chicken breasts (5 unless you have the steriod large version that was a pound, then you only need 1-1.5)
1 can of Rotel
1 can of corn
8 ounces Cream Cheese
1 can of beans (any kind you like)
Season-All
Directions
Either spray the inside of the crockpot with non-stick spray or use a crockpot liner. Drain the beans, then add all of the ingredients above (you do not need to defrost the chicken). Slow cook for about 4 to 5 hours or until the chicken is done. Serves six.
I found this recipe on Pinterest over the weekend and we tried it today. It did not specify whether to cook on high medium or low, but I cooked on low for 8 hours since it cooked while I was at work. I also modified some of the ingredients to reduce the fat and sodium. I used Neuchatel Cheese instead of Cream Cheese, frozen corn, reduced sodium beans, no-salt added diced tomatoes and a fresh jalapeno. He liked it a lot. I thought it was okay. I found that the tomatoes were too acidic and there was not enough heat for my taste (even after I added some Tony's and Tabasco). Next time I will probably use salsa instead of the canned tomatoes since there are some with significantly less sodium than Rotel.
As sides we had salsa rice (I've posted instructions this previously in this post) and a salad.
Ingredients
1 box of small pasta (I used whole wheat rotini)
24 ounces of pasta sauce
12 ounces of water
pizza toppings (I used onions, mushrooms, bell peppers, and ground beef)
cheese (I used Provolone since I forgot to buy Mozzarella when I went to the store.)
Directions
Mix all ingredients except cheese in crockpot. Cook on high for 2-3 hours or until pasta is al dente, stirring occasionally. Top with cheese and serve. Serves six.
This is another recipe from Pinterest that I found over the weekend. We had it supper last night and be both felt as though it was missing something. We are having the leftovers tomorrow and we will add crushed red pepper flakes. I think that will address the problem.
1 box of small pasta (I used whole wheat rotini)
24 ounces of pasta sauce
12 ounces of water
pizza toppings (I used onions, mushrooms, bell peppers, and ground beef)
cheese (I used Provolone since I forgot to buy Mozzarella when I went to the store.)
Directions
Mix all ingredients except cheese in crockpot. Cook on high for 2-3 hours or until pasta is al dente, stirring occasionally. Top with cheese and serve. Serves six.
This is another recipe from Pinterest that I found over the weekend. We had it supper last night and be both felt as though it was missing something. We are having the leftovers tomorrow and we will add crushed red pepper flakes. I think that will address the problem.
This thread is like Frugal Gourmet meet Survivor! HAHA 
I just have this to say, you folks are an adventurous lot!
We cook every single meal when we go to Hilton Head Island, but we have yet to cook a single full meal in our villa at WDW! I have however cooked breakfast in someone else's villa now! Friends of ours had a Grand Villas a few weeks ago when we were all down for our agency's outing, but I barely consider it cooking in a villa... she brought half of her kitchen to WDW with her - including her Le Creuset cast iron skillet - it was the bomb to make sausage gravy!
But yeah, it would take a whole lot of planning to cook dinner every evening in a Studio - I would definitely be willing to give it a try, but I'm not sure how DW would like that!
Here is what my strategy would be:
I am pretty confident that I would end up at one of the BBQ grills each evening with burgers, hot dogs, pork chops, steak, grilled chicken breast, BBQ Chicken, ribs, and anything else that can be grilled!
Oh... that's a great contribution to this thread.... did you know that there are BBQ grills available at every DVC resort? And you can get grill utensils at the front desk? You have to provide your own charcoal, but hey - if it means a great steak with a baked potato baked in hot coals - or grilled corn on the cob... I could totally get behind that every night! Or grilled chicken salad... or foil grilled BBQ chicken... yep.... I think that's a good strategy!
The biggest problem I would have would be fridge space!!!
I just have this to say, you folks are an adventurous lot!
We cook every single meal when we go to Hilton Head Island, but we have yet to cook a single full meal in our villa at WDW! I have however cooked breakfast in someone else's villa now! Friends of ours had a Grand Villas a few weeks ago when we were all down for our agency's outing, but I barely consider it cooking in a villa... she brought half of her kitchen to WDW with her - including her Le Creuset cast iron skillet - it was the bomb to make sausage gravy!
But yeah, it would take a whole lot of planning to cook dinner every evening in a Studio - I would definitely be willing to give it a try, but I'm not sure how DW would like that!
Here is what my strategy would be:
I am pretty confident that I would end up at one of the BBQ grills each evening with burgers, hot dogs, pork chops, steak, grilled chicken breast, BBQ Chicken, ribs, and anything else that can be grilled!
Oh... that's a great contribution to this thread.... did you know that there are BBQ grills available at every DVC resort? And you can get grill utensils at the front desk? You have to provide your own charcoal, but hey - if it means a great steak with a baked potato baked in hot coals - or grilled corn on the cob... I could totally get behind that every night! Or grilled chicken salad... or foil grilled BBQ chicken... yep.... I think that's a good strategy!
The biggest problem I would have would be fridge space!!!
This thread is like Frugal Gourmet meet Survivor! HAHA
I just have this to say, you folks are an adventurous lot!
We cook every single meal when we go to Hilton Head Island, but we have yet to cook a single full meal in our villa at WDW! I have however cooked breakfast in someone else's villa now! Friends of ours had a Grand Villas a few weeks ago when we were all down for our agency's outing, but I barely consider it cooking in a villa... she brought half of her kitchen to WDW with her - including her Le Creuset cast iron skillet - it was the bomb to make sausage gravy!
But yeah, it would take a whole lot of planning to cook dinner every evening in a Studio - I would definitely be willing to give it a try, but I'm not sure how DW would like that!
Here is what my strategy would be:
I am pretty confident that I would end up at one of the BBQ grills each evening with burgers, hot dogs, pork chops, steak, grilled chicken breast, BBQ Chicken, ribs, and anything else that can be grilled!
Oh... that's a great contribution to this thread.... did you know that there are BBQ grills available at every DVC resort? And you can get grill utensils at the front desk? You have to provide your own charcoal, but hey - if it means a great steak with a baked potato baked in hot coals - or grilled corn on the cob... I could totally get behind that every night! Or grilled chicken salad... or foil grilled BBQ chicken... yep.... I think that's a good strategy!
The biggest problem I would have would be fridge space!!!
Invite us and fridge space would no longer be an issue!
lodge
DIS Veteran
- Joined
- Dec 8, 2012
- Messages
- 978
Invite us and fridge space would no longer be an issue!
Stand in line.... We want dibs!
This thread is like Frugal Gourmet meet Survivor! HAHA
I just have this to say, you folks are an adventurous lot!
We cook every single meal when we go to Hilton Head Island, but we have yet to cook a single full meal in our villa at WDW! I have however cooked breakfast in someone else's villa now! Friends of ours had a Grand Villas a few weeks ago when we were all down for our agency's outing, but I barely consider it cooking in a villa... she brought half of her kitchen to WDW with her - including her Le Creuset cast iron skillet - it was the bomb to make sausage gravy!
But yeah, it would take a whole lot of planning to cook dinner every evening in a Studio - I would definitely be willing to give it a try, but I'm not sure how DW would like that!
Here is what my strategy would be:
I am pretty confident that I would end up at one of the BBQ grills each evening with burgers, hot dogs, pork chops, steak, grilled chicken breast, BBQ Chicken, ribs, and anything else that can be grilled!
Oh... that's a great contribution to this thread.... did you know that there are BBQ grills available at every DVC resort? And you can get grill utensils at the front desk? You have to provide your own charcoal, but hey - if it means a great steak with a baked potato baked in hot coals - or grilled corn on the cob... I could totally get behind that every night! Or grilled chicken salad... or foil grilled BBQ chicken... yep.... I think that's a good strategy!
The biggest problem I would have would be fridge space!!!
I knew about the grills but I didn't know about the utensils. Thanks for sharing that tidbit!
LPnerd
DIS Veteran
- Joined
- Sep 4, 2011
- Messages
- 702
I didn't know about utensils either! keep it going with the crock pot recipes peeps... I LOVE them.
4 chicken thighs( no skin), and a breast( someone always wants white meat.)
one small package frozen peas and carrots
two cans reduced fat cream chicken soup
pepper, onion powder to taste ( I use 1/2 tsp each)
one can biscuits or grand's rolls.
throw the frozen chicken, veg and soup and seasoning in the pot and mix it up, put the lid on and walk away. cook on low 6-8 hrs. pull bones out and break chicken up, turn to low while you make the biscuits. serve over warm biscuits with salad or jello or fruit.
this serves 8 if you add a fruit salad ( or whatever) with no leftovers.
4 chicken thighs( no skin), and a breast( someone always wants white meat.)
one small package frozen peas and carrots
two cans reduced fat cream chicken soup
pepper, onion powder to taste ( I use 1/2 tsp each)
one can biscuits or grand's rolls.
throw the frozen chicken, veg and soup and seasoning in the pot and mix it up, put the lid on and walk away. cook on low 6-8 hrs. pull bones out and break chicken up, turn to low while you make the biscuits. serve over warm biscuits with salad or jello or fruit.
this serves 8 if you add a fruit salad ( or whatever) with no leftovers.
Ingredients
1 box Angel Food cake mix
1 box cake mix (any flavor you choose)
Directions
Combine the two boxes of cake mix (I used a gallon sized plastic freezer bag). When yoou are ready for a mug cake, follow the 3-2-1 formula. Three tablespoons of the mix, two tablespoons of water, and one minute in the microwave.
We just finished eating my first one and we're already talking about what we are going to do next. We really wanted to use strawberry cake mix, but of course our local store was out so we ended up with lemon. We enjoyed it and tomorrow night we will top it with the fresh strawberries from the fridge along with a dusting of powdered sugar.
1 box Angel Food cake mix
1 box cake mix (any flavor you choose)
Directions
Combine the two boxes of cake mix (I used a gallon sized plastic freezer bag). When yoou are ready for a mug cake, follow the 3-2-1 formula. Three tablespoons of the mix, two tablespoons of water, and one minute in the microwave.
We just finished eating my first one and we're already talking about what we are going to do next. We really wanted to use strawberry cake mix, but of course our local store was out so we ended up with lemon. We enjoyed it and tomorrow night we will top it with the fresh strawberries from the fridge along with a dusting of powdered sugar.
We had the leftovers tonight and added the red pepper flakes but something was still missing so I dug some pepperoncinis out of the fridge which ade a big improvement. I think next time I will add few during cooking and some more when it is done. I will probably add black olives, garlic, and pepperoni next time as well.
RSWA2
Mouseketeer
- Joined
- Feb 10, 2013
- Messages
- 382
Thanks! That also made me think I could use Summer Sausages, those travel well as gifts and I'm pretty sure if I chop them up and cook them, it would be the same as other sausage meat.
LPnerd
DIS Veteran
- Joined
- Sep 4, 2011
- Messages
- 702
crock pot chopped steak. enough for 4
4-5 chopped steak
two cans healthy crm of mushroom soup
four large potatoes quartered
green pepper to taste ( one med for us)
one med onion rough chopped.
ad a frozen veg of choice or not, we add carrots or cook something in micro separately.
I season meat with salt, pepper and a little powered garlic to taste, then put some soup in the pot first and start layering with a layer of soup after each layer of meat.
I make sure a layer of potatoes is on top as well, and sprinkle pepper and onion in as I go. I cook on low 8 hrs or on high 6. If I need to stretch the time to longer than eight, I keep the meat frozen.
when you get back to your room , open the door and smell this, you will grab your fork and demand dinner, LOL> every time I make this at Vero Beach, at least one neighbor has asked for the recipe , it smells that good and you will have NO leftovers. however if you do, it heats up in the microwave real well. very easy to modify up and or down, my cousin makes this for two with two steaks, two potatoes , baby carrots and 1 can of soup. to give you an idea.
4-5 chopped steak
two cans healthy crm of mushroom soup
four large potatoes quartered
green pepper to taste ( one med for us)
one med onion rough chopped.
ad a frozen veg of choice or not, we add carrots or cook something in micro separately.
I season meat with salt, pepper and a little powered garlic to taste, then put some soup in the pot first and start layering with a layer of soup after each layer of meat.
I make sure a layer of potatoes is on top as well, and sprinkle pepper and onion in as I go. I cook on low 8 hrs or on high 6. If I need to stretch the time to longer than eight, I keep the meat frozen.
when you get back to your room , open the door and smell this, you will grab your fork and demand dinner, LOL> every time I make this at Vero Beach, at least one neighbor has asked for the recipe , it smells that good and you will have NO leftovers. however if you do, it heats up in the microwave real well. very easy to modify up and or down, my cousin makes this for two with two steaks, two potatoes , baby carrots and 1 can of soup. to give you an idea.
It has been a awhile. I have ben bus searchng for some new recipes. Below is one that I found through Pinterest.
Ingredients
2tablespoons butter
1 large sweet onion, sliced
2 green bell pepper,sliced
3 boneless, skinless chicken breasts, sliced
2 tablespoons Steak Seasoning
sliced cheese
hoagie rolls
Instructions
Spray a 3-4 quart crock pot with non-stick spray and turn to LOW heat. Add butter, onions, peppers. Toss chicken with steak seasoning then add to the crock pot. Cover and cook for 5 hours. Serve on hoagies with a slice of cheese melted on top. Serves 4-5.
We will be trying this next week since I need to pick up some rolls. The recipe calls for Mozzarella cheese but I think we will try Provolone.
Ingredients
2tablespoons butter
1 large sweet onion, sliced
2 green bell pepper,sliced
3 boneless, skinless chicken breasts, sliced
2 tablespoons Steak Seasoning
sliced cheese
hoagie rolls
Instructions
Spray a 3-4 quart crock pot with non-stick spray and turn to LOW heat. Add butter, onions, peppers. Toss chicken with steak seasoning then add to the crock pot. Cover and cook for 5 hours. Serve on hoagies with a slice of cheese melted on top. Serves 4-5.
We will be trying this next week since I need to pick up some rolls. The recipe calls for Mozzarella cheese but I think we will try Provolone.
-
Three NEW Disney Character Squishmallows
-
The New Stories of Disneyland: 10 Countdown Movies
-
Best Disney Character Outfit Ideas for Magic Kingdom
-
New Loungefly Styles to Complete Your Disney Character Look
-
New Imagineer Experience at Walt Disney Family Museum
-
Amazon Joins Disney for NEW Pumpkin Spice Merch on Demand
-
Rides Disney Guests Pretend To Love but Always Seem To Skip
New Posts
- Sticky
