Official Disney recipes for those craving park classics.

RaySharpton

Retired and going to Disney.
Joined
Oct 28, 2000
Creating Our Over-the-Top Kitchen Sink Sundae at Home
532891

Kitchen Sink from Beaches & Cream Soda Shop at Disney’s Beach Club Resort
Serves 4 to 6

Ingredients:

  • 1/2 cup warm fudge topping
  • 1/2 cup warm butterscotch topping
  • 1/2 cup warm peanut butter topping
  • 1 medium banana, sliced in 1/2-inch slices
  • 1 cinnamon spice cupcake (2 ½ x 1 1/4-inch), quartered
  • 1 angel food cupcake (3 x 1 1/2-inch), quartered
  • 2 generous scoops vanilla ice cream
  • 2 generous scoops chocolate ice cream
  • 2 generous scoops strawberry ice cream
  • 1 generous scoop mint chocolate chip ice cream
  • 1 generous scoop coffee ice cream
  • 3 tablespoons chocolate syrup
  • 1/4 cup marshmallow cream
  • 1/4 cup strawberry topping
  • 1/4 cup pineapple topping
  • 14-ounce can dairy whipped topping
  • 1 large brownie (6-inch x 6-inch), quartered
  • 1 regular-sized candy bar, quartered
  • 4 chocolate cookies with cream filling
  • 1 tablespoon sliced toasted almonds
  • 1 tablespoon dark and white chocolate shavings
  • 1 tablespoon crushed chocolate cookies with cream filling
  • 1 tablespoon chopped jellied orange slices, about 2 large slices
  • 1 tablespoon milk chocolate chip morsels
  • 1 tablespoon peanut butter chip morsels
  • 1 tablespoon chocolate sprinkles
  • 1 tablespoon rainbow sprinkles
  • 1/2 cup drained maraschino cherries
To Serve:

  1. Pour hot fudge, butterscotch, and peanut butter toppings into bottom of large bowl.
  2. Layer banana slices and cupcake pieces over toppings. Top with all ice creams.
  3. As quickly as possible, spoon chocolate syrup, marshmallow cream, strawberry, and pineapple toppings over ice cream.
  4. Cover completely with dairy whipped topping. Tuck brownie pieces, candy bar pieces, and cookies in whipped topping.
  5. Sprinkle with toasted almonds, dark and white chocolate shavings, crushed cookies, jellied orange slices, milk chocolate chip morsels, peanut butter morsels, chocolate sprinkles, and rainbow sprinkles. Top with cherries.
 
Last edited:

RaySharpton

Retired and going to Disney.
Joined
Oct 28, 2000
HAWAIIAN CHEESEBURGER & GREEN PAPAYA SLAW Tangaroa Terrace Disneyland Hotel
532893

INGREDIENTS SLAW DRESSING
• 2 cups pineapple juice
• 4 tablespoons mango juice
• 2 tablespoons canola oil
• 2 tablespoons lime juice
• 2 tablespoons mirin (sweet Asian wine)
• 2 tablespoons rice vinegar
• 2 teaspoons honey
• 1/2 teaspoon mustard powder
• 1/2 teaspoon fish sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon sriracha (Asian chili sauce)
• 1/8 teaspoon ground ginger

GREEN PAPAYA SLAW
• 3/4 pound green papaya, peeled and shredded
• 1/2 pound jicama, peeled and shredded
• 2 celery stalks, sliced diagonally into 1/4-by-1 1/2-inch long pieces
• 2 red bell peppers, cut into 1/8-inch strips
• 1/2 bunch fresh cilantro, stems removed and chopped.
• Coarse salt, freshly ground black pepper, to taste

TERIYAKI SAUCE
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1/4 teaspoon cornstarch
• 1/4 teaspoon cold water
• 1/8 teaspoon crushed red pepper

CHEESEBURGERS
• 12 pieces bacon
• 6 fresh pineapple rings
• Coarse salt, to taste
• Freshly ground black pepper, to taste
• 2 pounds lean ground beef, shaped into 6 equal patties
• 6 whole-grain hamburger buns, lightly toasted
• 6 slices havarti cheese
6 pieces iceberg lettuce
• 6 slices ripe tomato
DIRECTIONS

FOR SLAW DRESSING:
1. Place pineapple juice in a small sauté pan over medium heat. Simmer until reduced to 1/4 cup.
2. Combine pineapple juice reduction, mango juice, oil, lime juice, mirin, vinegar, honey, mustard powder, fish sauce, sesame oil, salt, onion powder, pepper, sriracha, and ground ginger in a blender. Puree until smooth; refrigerate until ready to use.

FOR GREEN PAPAYA SLAW:
1. Combine shredded papaya, shredded jicama, celery, bell pepper and cilantro in a large bowl; season with salt and pepper. Toss with dressing 30 minutes before serving.

FOR TERIYAKI SAUCE:
1. Combine brown sugar and soy sauce in small saucepan over medium heat.
2. Combine cornstarch and water in a small bowl, stirring until cornstarch is dissolved.
3. Add cornstarch mixture to soy sauce mixture; bring to a simmer. Reduce heat to low and cook for 5 to 10 minutes, or until thickened. Remove from heat, cover and keep warm.

FOR CHEESEBURGERS:
1. Cook bacon in a sauté pan over medium heat until crisp. Place on a plate lined with paper towels; set aside.
2. Season pineapple on both sides with salt and pepper. Sear pineapple in a grill pan or sauté pan over medium heat, about 3 to 5 minutes. Set aside.
3. Season both sides of beef patties with salt and pepper. Cook in a grill pan or sauté pan over medium-high heat, until cooked through. Just before burgers are done, place a piece of cheese on top of each patty allow to melt. Add pineapple and bacon on top of cheese.
4. Place lettuce on the bottom halves of buns and top each with a slice of tomato. Lightly season with salt and pepper. Place cheeseburger on top of tomato. Drizzle with teriyaki sauce and top with top half of bun. Serve with green papaya slaw.
 

RaySharpton

Retired and going to Disney.
Joined
Oct 28, 2000
Mickey Mouse-shaped Beignets at Home with this Fan-Favorite Classic Disney Recipe
532895

Now, you can cook up your favorite memories from New Orleans Square and Disney’s Port Orleans Resort – French Quarter from the comfort of your own kitchen. These beignets are the perfect snack to eat while watching Disney’s animated classic “The Princess and the Frog” on Disney+. All you need is this recipe, a heaping helping of powdered sugar, and a love for our favorite pal, Mickey!
Mickey Mouse-shaped Beignets
10 large Mickey Mouse-shaped beignets or 2 dozen small beignets

Ingredients:

  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (105°)
  • 1/4 cup sugar
  • 2 tablespoons vegetable shortening
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable oil for frying
  • Powdered sugar
Directions:

  1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
  2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
  3. Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.
  4. Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately.
 
  • RaySharpton

    Retired and going to Disney.
    Joined
    Oct 28, 2000
    Mickey Pretzels and Cheesy Dip

    532896

    Serves: 4

    Ingredients:
    Store-bought pizza dough (room temperature)
    Sea salt flakes
    2 egg whites, whisked
    Flour

    Store-bought cheese dip or mustard

    1. Preheat oven to 425 degrees F.
    2. Use a non-stick cookie sheet.
    3. Allow the store-bought pizza dough to reach room temperature.
    4. On a lightly floured surface, cut the dough into 4 pieces to make 4 pretzels.
    5. Working on 1 pretzel at a time, separate the dough into 3 balls, one ball larger than the other two.
    6. Roll out the largest piece for the head and the smaller pieces for the ears. Tip: Don’t over-flour the dough; keep it sticky.
    7. Create 3 circles with the dough. The large circle will be Mickey’s head, and the two smaller circles will be his ears.
    8. Make sure the small circles are attached to the large circle. The dough should be sticky enough so his ears are attached to create one fun pretzel!
    9. Brush the pretzel with the egg whites and lightly sprinkle with sea salt flakes.
    10. Bake 10-15 minutes or until golden brown.
    Serve with a cheesy dip or mustard!
     

    RaySharpton

    Retired and going to Disney.
    Joined
    Oct 28, 2000
    Creamy Parmesan Mashed Potatoes at Chef Mickey’s at Disney’s Contemporary Resort
    532920


    Serves 8

    Ingredients

    • 8 cups peeled and diced Idaho potatoes, approximately 8 large potatoes
    • 1 1⁄2 cups heavy cream
    • 1⁄2 cup butter
    • 1 cup grated Parmesan cheese
    • 1 tablespoon coarse salt
    • 1⁄2 teaspoon freshly ground black pepper
    Directions:

    1. Place potatoes in a large stock pot with enough cold water to cover potatoes.
    2. Bring potatoes to a boil and reduce heat to low and continue cooking for 15 to 20 minutes or until potatoes are fork tender. Drain potatoes and place in large mixing bowl.
    3. Heat heavy cream and butter in a medium saucepan over low heat until butter is melted and warm.
    4. Carefully add the warm cream and butter mixture and the Parmesan cheese to the potatoes, then beat the potatoes with an electric mixer on low speed for 2 to 3 minutes or until blended.
    5. Add salt and pepper and increase speed to high and beat for another 1 to 2 minutes or until smooth and creamy.
     

    RaySharpton

    Retired and going to Disney.
    Joined
    Oct 28, 2000
    French Toast with Fresh Berries and Mascarpone Cream at Tony’s Town Square Restaurant at Magic Kingdom Park
    532921

    Serves 8

    INGREDIENTS

    • 6 whole eggs
    • 4 cups whole milk
    • 1 teaspoon vanilla extract
    • 8 pieces of thick-cut white bread or sourdough
    • 1/2 cup unsalted butter, softened
    • 1/2 cup mascarpone cheese, softened
    • 1/2 cup confectioner’s sugar
    • 1 cup heavy cream
    • 1/2 cup fresh strawberries
    • 1/2 cup fresh blueberries
    • 1 tablespoon fresh orange zest
    DIRECTIONS:

    1. Crack eggs, and whisk them together with whole milk, vanilla extract.
    2. Evenly coat all eight pieces of bread with mixture. All egg/milk mixture should be absorbed when finished.
    3. Using nonstick griddle, cook each piece of toast approximately 2 minutes on each side or until golden brown. Butter can be used if desired to griddle toast (or omitted).
    4. Keep French toast warm in oven until all pieces are cooked and ready to be served.
    5. Combine mascarpone, sugar, and heavy cream until well mixed. Should be the consistency of melted ice cream. Adjust with a few tablespoons of heavy cream if needed.
    6. Cut French toast pieces in half diagonally, and shingle on large serving platter.
    7. Sprinkle strawberries and blueberries across the platter of French toast.
    8. Drizzle mascarpone cream over the platter and top with orange zest.
    9. Serve immediately.
    Cook’s note: Traditional maple syrup can also be available, but not necessary, as the mascarpone cream and fresh berries add sweetness to the dish.
     


  • RaySharpton

    Retired and going to Disney.
    Joined
    Oct 28, 2000
    Disney’s Grand Floridian Resort & Spa for National Chocolate Chip Cookie
    532930

    Disney’s Grand Floridian Resort & Spa Chocolate Chip Cookies
    Makes about 3 dozen medium, or 18 large cookies

    2 1/2 cups flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    10 tablespoons (1 1/4 sticks butter), softened
    1 cup packed brown sugar
    3/4 cup powdered sugar
    2 eggs
    2 teaspoons vanilla extract
    12-ounce bag semi-sweet chocolate chips

    1. Preheat oven to 330°F.
    2. Sift flour, baking soda and salt into a large bowl and set aside.
    3. Combine butter, brown sugar and powdered sugar in a separate bowl and cream with electric mixer until fluffy.
    4. With mixer running, add eggs, one at a time, then add vanilla. Mix until combined, scraping sides of bowl.
    5. Slowly add flour mixture, scraping sides of bowl. Stir in chocolate chips.
    6. Scoop 1 tablespoon dough for medium cookies and 2 tablespoons for large onto ungreased baking sheet.
    7. Bake until light golden, 10 to 12 minutes for medium cookies, 12 to 14 minutes for large.
     

    Attachments

    RaySharpton

    Retired and going to Disney.
    Joined
    Oct 28, 2000
    Lobster Nachos at Lamplight Lounge in Disney California Adventure park.
    532931


    Serves 8 to 10

    LOBSTER STOCK
    Shells from 5 medium lobster tails
    1 medium carrot, chopped
    1 small celery rib, chopped
    1 small onion, chopped
    2 large garlic cloves, quartered
    1 teaspoon canola oil
    1/2 cup dry white wine
    8 cups cold water
    1 bay leaf
    1/4 bunch parsley (stems only)
    1 pinch red pepper flakes

    TORTILLA CHIPS
    3 cups canola oil (for frying)
    48 (4 dozen) 6-inch corn tortillas
    Salt in shaker

    SEASONED BLACK BEANS

    1 15-ounce can black beans
    1 small bunch cilantro chopped
    1 teaspoon ground cumin
    1/2 teaspoon kosher salt
    1/2 teaspoon ground black pepper

    PICO DE GALLO
    5 Roma tomatoes, diced
    1/2 medium red onion, diced
    1/2 bunch cilantro tops, chopped
    1 teaspoon salt
    1 1/2 tablespoons lime juice
    1 serrano pepper, seeds removed, finely minced

    SHREDDED CHEESE
    1/2 pound cheddar cheese
    1/2 pound Monterey jack cheese

    ROASTED GARLIC

    2 large garlic cloves
    Canola oil (to cover)

    CHIPOTLE CREMA

    1 1/2 tablespoons chipotle in adobo sauce
    2 roasted garlic cloves
8 ounces sour cream
    3 tablespoons manufacturing cream
    1 pinch ground cumin
    1 pinch ground black pepper
    1/2 teaspoon salt

    LOBSTER CHEESE SAUCE

    3 poblano chiles, roughly chopped
    1 teaspoon canola oil, divided
    3 large garlic cloves
    1 shallot, roughly chopped
    1/4 stick butter
    2 1/2 tablespoons flour
    2 cups manufacturing cream
    1 cup reduced lobster stock
    4 ounces Oaxaca cheese, grated
    2 cups grated sharp cheddar cheese

    COOKED LOBSTER
    4 tablespoons butter
    5 medium lobster tails (meat only)
    1/2 teaspoon coarse salt
    1 pinch black pepper
    1 lime, juiced and zested (1 tablespoon juice and pinch of zest)

    FOR LOBSTER STOCK:

    1. Preheat oven to 350°F.
    2. Place lobster shells, carrot, celery, onion, and garlic on baking sheet with lip; coat with canola oil.
    3. Bake for 35 minutes until lightly browned.
    4. Carefully remove from oven and deglaze baking sheet with white wine.
    5. Add baking sheet ingredients with liquid to large stockpot.
    6. Add water, bay leaf, parsley, and red pepper flakes.
    7. Bring lobster stock to boil over medium-high heat, then lower to medium low heat.
    8. Let stock cook slowly until stock reduces by half, 60 to 80 minutes.
    9. Carefully strain stock, reserving 1 cup for lobster cheese sauce.
    10. Set aside. (May be made 2 days in advance, cover and refrigerate.)
    FOR TORTILLA CHIPS:

    1. Preheat frying oil to 350°F.
    2. While oil is heating, cut tortillas into 6 pie-shaped pieces.
    3. Once oil is hot, add tortillas in small batches for 2 to 4 minutes (frying times will vary).
    4. Remove from fryer once chips are lightly browned, lightly season with salt.
    5. Continue until all tortillas are fried and salted.
    6. Set aside. (May be made 2 days in advance; store in sealed plastic bag.)
    FOR SEASONED BLACK BEANS:

    1. Rinse beans in colander until water runs clear.
    2. Place beans in medium mixing bowl, mix in remaining ingredients until just combined.
    3. Set aside. (May be made 2 days in advance; cover and refrigerate.)
    FOR PICO DE GALLO:

    1. Mix all ingredients except serrano pepper in medium bowl.
    2. Add 1/2 serrano pepper, mix and taste; add additional serrano pepper until desired spiciness.
    3. Set aside. (May be made 2 days in advance; cover and refrigerate.)
    FOR MIXED CHEESE:

    1. Grate cheddar and Monterey jack cheeses in medium bowl and toss together. Set aside. (May be made 2 days in advance; cover and refrigerate.)
    FOR ROASTED GARLIC:

    1. Remove tips from garlic cloves.
    2. Add garlic to small pot and cover with canola oil.
    3. Gently poach garlic on medium-low heat until lightly browned and soft.
    4. Remove garlic and set aside for use in chipotle crema. (Save garlic oil in refrigerator for everyday 
cooking.)
    FOR CHIPOTLE CREMA:

    1. Purée chipotle and roasted garlic in food processor.
    2. Add purée and remaining ingredients to mixing bowl and mix thoroughly.
    3. Pour crema in squeeze bottle or plastic zip bag.
    4. Refrigerate until ready to use. (May be made 2 days in advance; keep refrigerated.)
    FOR LOBSTER CHEESE SAUCE:

    1. Preheat oven to 350°F.
    2. Lightly coat poblanos with 1/2 teaspoon canola oil, place on baking sheet; roast for 15 minutes.
    3. Lightly coat shallots and garlic with remaining 1/2 teaspoon canola oil, add to poblanos on baking 
sheet; roast for an additional 25 minutes until caramelized.
    4. Purée caramelized garlic, shallots, and poblanos in food processor until smooth.
    5. Melt butter in large pot over medium heat.
    6. Add flour to make a roux, stirring constantly until smooth and light golden brown, 4 to 5 minutes.
    7. Add cream and bring to boil, stirring constantly; continue to stir and cook for 10 minutes.
    8. Add reserved lobster stock and poblano purée; bring to simmer, stirring occasionally.
    9. Slowly add Oaxaca and cheddar cheeses.
    10. Stir constantly until all cheese is melted and sauce is smooth.
    11. Set aside; hold warm.
    FOR COOKED LOBSTER:

    1. Ensure lobster meat is cleaned and veins removed.
    2. Chop lobster in large bite-size pieces.
    3. Heat butter in large sauté pan over medium heat.
    4. Add lobster pieces, salt, pepper, lime juice, and zest to pan.
    5. Once fully cooked (145F°), remove lobster pieces with a slotted spoon.
    6. Set aside; hold warm.
    TO SERVE:

    1. Preheat broiler to 500°F. Spread chips on one large or 2 medium oven-safe plates. (Use a nice baking sheet if you do not have oven-safe plates.)
    2. Layer with black beans, lobster cheese sauce, and mixed cheddar/jack cheese, ensuring to cover all chips.
    3. Broil until cheese is melted, watching carefully, 2 to 4 minutes.
    4. Carefully remove plate/sheet, add pico de gallo; top with lobster.
    5. Drizzle chipotle crema and garnish with sliced serrano peppers (optional). Serve immediately.
    CHEF’S NOTES: To cut down on preparation time, use restaurant-quality chips, pico de gallo and pre- shredded cheeses. But, if you have time, the homemade chips are the best!
     
  • RaySharpton

    Retired and going to Disney.
    Joined
    Oct 28, 2000
    Flo’s V-8 Café Veggie Tater Casserole
    532952

    Ingredients

    Veggie Tater Casserole
    3/4 cup bulgur wheat
    1 tablespoon extra virgin olive oil
    2/3 cup diced onion
    1 teaspoon minced garlic (about 2 small cloves)
    2/3 cup diced zucchini
    2/3 cup diced yellow squash
    1/2 cup diced red bell pepper
    2 1/2 cups vegetarian sausage crumbles, such as Morningstar Farms
    Coarse salt, freshly ground black pepper, to taste
    4 cups prepared mashed potatoes
    6 deli-style slices cheddar or 3/4 cup shredded cheddar

    Preparation

    Place bulgur in a large, heatproof bowl; cover with boiling water. Set aside for 15 minutes; drain excess water and set bulgur aside. Preheat oven to 400°F. Heat oil over medium heat in a large sauté pan; add onions and cook until translucent, about 2 to 3 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Increase heat to medium-high and add zucchini, squash, and peppers. Cook, stirring often, 3 to 4 minutes. Stir in sausage crumbles and cook until heated through, about 3 minutes more. Add bulgur to pan, stirring to combine. Season with salt and pepper. Pour mixture into a 9×9 baking dish, packing firmly with a spatula. Spread mashed potatoes over mixture, then top with cheddar. Bake 10 to 12 minutes, or until cheese is bubbling and light brown at the edges. Let cool 3 to 4 minutes, then cut into squares and serve hot. Serves 6.
     
    Last edited:

    RaySharpton

    Retired and going to Disney.
    Joined
    Oct 28, 2000
    Flo’s V-8 Café Veggie Tater Casserole
    532956




    Ingredients
    Veggie Tater Casserole
    3/4 cup bulgur wheat
    1 tablespoon extra virgin olive oil
    2/3 cup diced onion
    1 teaspoon minced garlic (about 2 small cloves)
    2/3 cup diced zucchini
    2/3 cup diced yellow squash
    1/2 cup diced red bell pepper
    2 1/2 cups vegetarian sausage crumbles, such as Morningstar Farms
    Coarse salt, freshly ground black pepper, to taste
    4 cups prepared mashed potatoes
    6 deli-style slices cheddar or 3/4 cup shredded cheddar
    Preparation
    Place bulgur in a large, heatproof bowl; cover with boiling water. Set aside for 15 minutes; drain excess water and set bulgur aside. Preheat oven to 400°F. Heat oil over medium heat in a large sauté pan; add onions and cook until translucent, about 2 to 3 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Increase heat to medium-high and add zucchini, squash, and peppers. Cook, stirring often, 3 to 4 minutes. Stir in sausage crumbles and cook until heated through, about 3 minutes more. Add bulgur to pan, stirring to combine. Season with salt and pepper. Pour mixture into a 9×9 baking dish, packing firmly with a spatula. Spread mashed potatoes over mixture, then top with cheddar. Bake 10 to 12 minutes, or until cheese is bubbling and light brown at the edges. Let cool 3 to 4 minutes, then cut into squares and serve hot. Serves 6.
     







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