You can recreate your favorite Disney Parks dishes at home

Disney Parks and Resorts are known for their immersive atmospheres and endless excitement. But let’s face it: we all love visiting Disney Parks and Resorts because of the amazing and incomparable food. The countless dining opportunities keep us coming back to Disney time and time again.

If you’re like us, you’ve always wanted to be able to eat your favorite Disney food when you’re at home after you get back from a Disney vacation. Well, you’re in luck! You’ve probably heard of copycat recipes that replicate the flavors of Disney dishes, or Disney cookbooks that list all of the dishes you know and love. Well these recipes are the real deal and include delicious ideas for your next home-cooked meal.

We’ve found six of the best recipes so you can recreate your favorite Disney dishes at home. Keep reading to learn how you can cook your favorite Disney dishes from Walt Disney World and Disneyland and beat those post-Disney vacation blues.

Cheddar Cheese Soup from Le Cellier, Epcot

 

The cheddar cheese soup from Le Cellier in Epcot’s Canada Pavilion is one of the most iconic dishes served in the World Showcase. Here’s how you can make it at home.

Recipe Source: Oh My Disney

Ingredients:

• 1/2 pound of bacon, cut into 1/4-inch pieces
• 1 medium red onion, cut into 1/4-inch pieces
• 3 celery ribs, cut into 1/4-inch pieces
• 4 tablespoons butter
• 1 cup all-purpose flour
• 3 cups chicken stock
• 4 cups milk
• 1 pound sharp white cheddar cheese, grated
• 1 tablespoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• Coarse salt, freshly ground black pepper, to taste
• 1/2 cup pale ale, room temperature
• Chopped scallions or chives, for garnish

Preparation: 

1. Cook bacon in a 4- or 5-quart saucepan over medium-high heat, stirring frequently until lightly browned, about 5 minutes.
2. Add onion, celery and butter; sauté until the onion softens, about 5 minutes.
3. Reduce heat to medium. Add flour and stir constantly for about 4 minutes.
4. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
5. Add milk and continue to simmer for another 15 minutes.  Do not boil after adding milk.
6. Remove from heat. Stir in cheese, Tabasco, Worcestershire, salt and pepper until cheese is melted and soup is smooth. Stir in ale.  If soup is too thick, thin to desired consistency with warm milk.
7. Serve hot, garnished with scallions or chives.

Tonga Toast from Kona Café, Disney’s Polynesian Resort

 

We can’t go to Walt Disney World without stopping at the Polynesian for some Tonga Toast. It’s irresistible! Here’s the recipe so you can make your family a Disney-style breakfast.

Recipe source: Delish.com

Ingredients:

• 1 loaf white bread, unsliced
• 2 Bananas, sliced
• 4 large eggs
• 1 c. heavy cream
• 1 tbsp. sugar
• 1 tsp. cinnamon
• 1 tsp. pure vanilla extract
• Vegetable oil, for frying
• 1 c. cinnamon sugar
• sliced strawberries, for serving
• Maple syrup, for serving

Preparation: 

1. Slice bread into 3 to 4 very thick pieces. Use a knife to create a slit in one side of the toast, then stuff banana slices into the toast. Repeat with remaining bread pieces and bananas.
2. In a medium bowl, whisk together eggs, milk, sugar, cinnamon and vanilla. Dunk each stuffed sliced into the batter mixture, tossing to coat all sides.
3. Pour a 1/4” of vegetable oil into skillet and heat over medium heat. When the oil is hot, add the battered bread and cook until crispy and golden all over, about 2 minutes per side.
4. Drain toast briefly on a wire rack. Pour cinnamon sugar into a large shallow bowl, then gently shake off excess oil from warm toast and toss in cinnamon sugar.

Peanut Butter & Jelly Milkshake from 50’s Prime Time Café, Disney’s Hollywood Studios

 

Is there any milkshake more iconic than this one from Disney’s Hollywood Studios? We don’t think so. It’s super delicious, and even more simple than it looks. There’s no reason not to give this one a try!

Recipe source: Disney Parks

Ingredients: 

• 2 tbsp. peanut butter
• 2 cups vanilla ice cream
• 2 cups sliced strawberries, or 2 tbsp. grape jelly
• 1/4 cup milk

Combine all ingredients in blender and blend until smooth. 

Walt’s Chili from Carnation Café, Disneyland

 

Walt’s famous chili from Carnation Café on Main Street U.S.A. is a Disneyland classic, but we know not everyone has had a chance to try it. Now, you can recreate the dish at home and feel like you’re right at home on Main Street.

Recipe source: Disney Family

Ingredients: 

• 1/4 cup olive oil, divided
• 3/4 pounds beef stew meat
• 1 small onion, diced
• 1 medium green pepper, diced
• 4 cloves garlic, minced
• 1 pound ground beef
• 1 tablespoon ground cumin
• 1 1/2 tablespoons onion powder
• 3/4 teaspoon cayenne pepper
• 3 tablespoons tomato paste
• 2 plum tomatoes, diced
• 1 (28 ounces) can diced tomatoes
• 2 tablespoons beef base
• 1 1/2 cups water
• 1 (14.5 ounces) can pinto beans, rinsed and drained
• Coarse salt to taste
• Garnish: 1/2 cup sour cream, 1 cup shredded cheddar cheese, 2 diced tomatoes

Preparation:

1. Wash and sort beans and soak overnight in cold water.
2. Drain beans and place in a 2-quart saucepan. Add fresh water to cover by 2 inches. Add sliced onion and simmer, covered, for 2 hours, until tender.
3. Heat oil in a large pan and sauté garlic. Add beef and celery and cook until lightly browned. Add chili powder, paprika, and thyme. Mix in chopped tomatoes. Cover and simmer for 1 hour.
4. When beans are tender, combine with meat, stirring gently. Add salt and pepper to taste.

Lobster Nachos from Lamplight Lounge, Disney California Adventure

 

These nachos are an iconic favorite of local Disneyland passholders and newcomers alike. They’re a bit of a challenge, but they taste amazing, so you should definitely make these for your family (or yourself!).

Recipe source: D23

Ingredients:

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)

Preparation: 

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.)

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.)

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.)

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.)

Mixed Cheese:

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

Roasted Garlic

1. Remove tips from garlic cloves.
2. Add garlic to the 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 the refrigerator for everyday 
cooking.)

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.)

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 a 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.

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.

Monte Cristo from New Orleans Square, Disneyland

 

The Monte Cristo is a timeless classic when it comes to Disneyland dining. It’s a must-try dish! Make it yourself at home so you can recreate your beloved Disney memories right in your kitchen.

Recipe source: D23

Ingredients: 

• 1 egg
• 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
• Confectioners sugar
• Blackberry preserves

Preparation: 

1. 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.
2. 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.
3. 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.

 

There you have it! Six of your favorite dishes from Walt Disney World Resort and Disneyland Resort. From the hotels to the theme parks, Disney is a food lover’s paradise. We can’t wait to try to cook some of these dishes at home before our next Disney vacation.

Which of these recipes will you try to recreate?