8 Delicious Disneyland Dishes You Can Make at Home: Magic Kingdom RecipesSunny Chanel
Do you like, love or find yourself missing the foods at Disneyland. For those of you who do, and who don’t live “Disneyland adjacent,” then you’ll have to find your Disneyland feast fixes elsewhere. One way to do so? By creating classic Disneyland dishes (new and old) in your own home. What is super awesome is that Disney shares their recipes with us all.
The first time I was impressed by this was when I went to Disney World and mentioned to the waiter at the Wilderness Lodge that I loved their salad dressing. Next thing I knew, the chef came out from the kitchen to meet us and asked for my address so he could send me the recipe. By the time I got to my home in California, the recipe – along with several others – was in my mail box. I was impressed. Very impressed.
Here are 8 recipes that Disneyland has shared in the past from their legendary Monte Cristo to their delicious corn chowder. Bon appetit!
Loaded Baked Potato Soup 1 of 8If you are are on a diet, do not make this soup. I repeat, do not make this soup. But if it's a cheat day and you are craving this classic from the Carnation Cafe at Disneyland Park, we've got the Loaded Baked Potato Soup recipe right here:
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.
Cooks' notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.
Bengal Barbecue Spicy Beef Skewers 2 of 8One of our favorite places to grab a quick bite is Bengal Barbecue, and we always get the spicy beef skewers. Often I wish there was a Bengal Barbecue near us, but now I can make a little Bengal Barbecue at home with this beef skewer recipe:
1 c. Soy Sauce
1 1/2 c. Water
1 T. Ground Black Pepper
3 T. Sesame Seed Oil
1 t. Ground Red Pepper
1/2 t. Cayenne Pepper
1 T. Granulated Garlic
3 T. Cornstarch
18 1-oz. pieces Sirloin Beef Chunks
6 Bamboo Skewers
Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired done-ness. Brush with sauce and serve.
Yield: 2 3/4 cups sauce Servings: 6
Big Thunder BBQ Ribs 3 of 8One of the places my family always dine at, one of our traditions, is the Big Thunder Ranch all-you-can-eat BBQ. It's yummy, filling, and did I mention yummy? One of our favorites are the BBQ Ribs with the meat totally just falling off the bone. Here is their recipe to create your own Big Thunder BBQ experience at home.
Serves 4 to 6
1 1/2 cups Citrus Roundup BBQ Rub (recipe follows)
1 (4-pound) rack pork spareribs, trimmed of excess fat
1/2 cup water
1 cup favorite barbecue sauce
1. Sprinkle Citrus BBQ Rub on both sides of ribs, rubbing the meat to adhere. Cover with plastic wrap. Refrigerate for 8 hours, or overnight.
2. Preheat oven to 350 degrees F. Place ribs in a roasting pan or on a baking sheet, and pour water into pan. Cover with foil and roast for 1 hour.
3. Remove the pan from oven and uncover. Pour off any excess water. Evenly coat top of ribs with barbecue sauce. Return pan to oven and roast for 30 minutes more.
4. Remove the pan from the oven and cover lightly with foil. Let ribs rest for 10 minutes.
5. Slice the ribs between each bone with a serrated knife. Serve immediately.
Citrus Roundup BBQ Rub
Citrus Roundup BBQ Rub Ingredients:
2 1/2 tablespoons lemon pepper
2 tablespoons seasoning salt
2 tablespoons paprika
1 tablespoon sugar
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 tablespoon cayenne pepper.
Citrus Roundup BBQ Rub Instructions:
Combine all ingredients in a medium bowl. Stir to combine.
Veggie Tater Casserole at Flos V8 Café at Cars Land 4 of 8When I first tasted the food at Flo's V8 CafÃ© at Cars Land, I was totally sold. The portions are perfect, they meals are flavorful, balanced and the integration of healthy ingredients really is a welcomed aspect. The first thing I tried at Flo's V8 Cafe, and one that I have come back several times to eat, is the Veggie Tater Casserole. I'm not even a vegetarian, but I would still choose this over a burger any day.
Before the opening of Cars Land, Disneyland shared how you could make this healthy one-dish meal using the recipe below:
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
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 sautÃ© 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 9Ã—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.
Recipe Source: Disneyland Parks
SMores Bake from Big Thunder Ranch BBQ 5 of 8I have a confession. I have never had the S'Mores Bake from Big Thunder Ranch BBQ. I'm always way too full to order dessert, but this looks so good, I'll have to save room next time...or make it at home! And here's the recipe if you wanna give it a try:
1 (10.5-ounce) box fudge brownie mix
1 (1-pound) bag large marshmallows
1/4 cup plus 2 tablespoons hot fudge sauce, warmed
8 graham crackers
Preheat oven to 375°F. Spray a 9Ã—13 cake pan with cooking spray. Prepare brownie batter per package directions and pour into prepared cake pan. Bake 20 to 22 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging to it.
Turn oven to broil.
Place marshmallows over brownies. Leaving oven door ajar, place marshmallow-topped brownies under broiler 1 1/2 to 2 minutes or until marshmallows are golden brown, watching very closely to avoid burning.
Drizzle hot fudge sauce over top of toasted marshmallows.
Take half of the graham crackers and break them into planks; crush other half of graham crackers into crumbs.
Sprinkle crushed graham crackers over top of toasted marshmallows, and place graham cracker planks randomly into toasted marshmallows.
Recipe Source: Disneyland Parks
Flos V-8 Café Strawberry-Rhubarb Pie 6 of 8After I feast on the Veggie Tater Casserole at Flo's V8 CafÃ© at Cars Land, I just have to get their Strawberry-Rhubarb Pie. It's not a traditional neat slice, it's what they call an "ugly pie." It's a free form pie from the Disneyland Cars Land team's dining on Route 66 during a research trip. And if you are craving your own bit of sweet road food, here is the recipe for the Flo's V-8 CafÃ©'s Strawberry-Rhubarb Pie.
Strawberry-Rhubarb Pie Ingredients:
1 ½ cups sliced frozen rhubarb
Favorite pie crust or pie dough (enough for a 2-crust pie)
1 tablespoon water
2 cups fresh sliced strawberries
½ cup light brown sugar, lightly packed
½ cup sugar
Zest of 1 orange
2 tablespoons fresh orange juice
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
Strawberry-Rhubarb Pie Preparation:
Place rhubarb on towel or layers of paper towels to thaw and drain, removing as much liquid as possible.
Preheat oven to 425ËšF.
Roll out crust for two 9-inch crusts.
Place 1 crust in bottom of pie pan; chill for 30 minutes. Meanwhile, whisk together egg and water in a small bowl to make egg wash. Set aside. Mix thawed and drained rhubarb, strawberries, brown sugar, sugar, orange zest and orange juice in a large mixing bowl; set aside for 10 minutes. Stir flour and cinnamon into rhubarb-strawberry mixture. Pour filling into shell and brush edges with egg wash. Add top crust and seal edges with fork tines. Use a sharp knife to slice a cross into center of top crust. Using your fingers, pull back all 4 points of the cross until the dough can be pressed into edges of crust. Egg wash top of pie and sprinkle streusel topping onto exposed pie filling. Collar pie with foil and bake for 10 minutes.
Decrease temperature to 375ËšF and bake an additional 30 to 40 minutes or until pie is golden brown, removing foil last 15 minutes. Cool before serving.
Serves 6 (makes a 9-inch pie)
Streusel Topping Ingredients:
½ cup sugar
½ cup light brown sugar, lightly packed
5 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Streusel Topping Preparation:
Combine sugar, brown sugar, flour, salt, and cinnamon in a medium bowl.
Mix in softened butter with a fork or fingers until mixture resembles coarse crumbs. Stir in vanilla extract. Set aside.
Storytellers Cafe Corn Chowder 7 of 8Most of the time when we go to Disneyland we stay at the Grand Californian Hotel and we always eat at the Storytellers Cafe. One our favorite things to get there is their delicious corn chowder. To bring a bit of the storyteller soup style home, here is their corn chowder recipe:
2 ounces diced bacon (part for garnish)
1 teaspoon chopped garlic
1 tablespoon diced onion
10 ounces roasted corn kernels
8 ounces chicken stock
4 tablespoons butter
4 tablespoons flour
2 ounces heavy cream
6 ounces pulled cooked chicken meat
4 ounces diced Yukon gold potatoes
1 teaspoon chopped cilantro leaves (garnish)
Kosher salt and black pepper, to taste
SautÃ© 1/2 of the diced bacon. When it is done, drain the fat, then add the garlic, onion and sautÃ© until transparent, but not brown. Add the roasted corn and chicken stock.
Bring the soup to a low boil. In a separate sautÃ© pan, prepare a roux combining equal parts of melted butter and flour. First, melt 4 tablespoons butter in the hot pan, then add 4 tablespoons flour using a wire whip until the mixture is smooth. Let roux cook until the moisture is cooked out. Allow roux to cool on stovetop.
Meanwhile, let the soup boil on low heat for 1/2 hour. Then add the cooled roux into the soup use a wire whip to incorporate the roux into the soup. After the roux is completely incorporated, constantly stir soup to keep from burning or roux from sticking to bottom of pan.
Add the cream, pulled chicken meat and diced potato. Let simmer for 1/2 hour.
Meanwhile, cook the remaining bacon until crisp. Drain grease and chop into small pieces. Place in separate container.
Take cilantro bunches and wash. Dry cilantro. Chop cilantro with no stems (very small pieces.) Place in separate container. As soup is done simmering, add kosher salt and black pepper to taste.
Place finished soup in hot soup bowls. Top with garnish of bacon and cilantro right in the center of bowl.
Blue Bayou Monte Cristo 8 of 8One of the most popular, and most decadent, meal choices is Disneyland's Monte Cristo. And there is a reason why, it's delicious! To bring the magic home, here is the recipe for their own Monte Cristo masterpiece:
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Line a cookie sheet with paper towels; set aside.
Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl.
On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.
Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil.
Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve.
Repeat with the other three sandwiches.
Cook one at a time, and allow the oil to reach the desired temperature between each.
Sprinkle with confectioner's sugar and serve with blackberry preserves on the side.
Photo Source: Disney Parks
Recipe Source: Disneyland Parks via D23
Photos: Disney Parks