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Recipes

The following are recipes for many items served in many different locations throughout Disneyland. If interested be sure to ask Cast Members for favorite recipes when visiting the Resort. Disneyland Inside Out will be happy to post any recipe submissions. Feel free to contact Disneyland Inside Out Guest Relations through the contact page.

Bengal BBQ Sauces

Tahitian Sauce (Chicken Dip)

Whole Cloves 4 each
Red Wine Vinegar 1 tblsp.
Catsup 1 cup
Crushed Pineapple 1/2 cup
Pineapple Juice 1/2 cup
Brown Sugar 1/2 cup
Soy Sauce 1/2 cup
Orange Juice Conc. 1/4 cup
Water 3 tblsp.

Simmer cloves in vinegar for 5-10 minutes. Strain cloves and add other ingredients. Bring mixture to slow boil over medium heat.

Tonkatsu Sauce (Chicken Marinade)

Teriyaki Sauce 1 cup
Soy Sauce 1 cup
Red Wine Vinegar 1 tblsp.
Brown Sugar 1 cup
Sherry Cooking Wine 1/2 cup
Whole Bay Leaf 2 each
Ground Black Pepper 1 tblsp.
Fresh Ginger Root 3 tblsp.
Fresh Garlic 2 tblsp.

Mix ingredients and marinade chicken overnight in your refrigerator.

Korean Sauce (beef dip)

WARNING: Very Hot Sauce
Soy Sauce 1 cup
Water 1 ½ cup
Ground Black Pepper 1 tblsp.
Sesame Seed Oil 3 tblsp.
Ground Red Pepper 1 tsp.
Cayenne Pepper 1/2 tsp.
Fresh Garlic 1 tblsp.
Corn Starch 1 tblsp.

Mix all ingredients except cornstarch. Bring to a slow boil over medium heat. Add cornstarch to thicken.

Clam Chowder

Margarine 6 tblsp.
Flour 3/4 cup
Chicken Stock 4 cups
Diced Onions 1 cup
Diced Celery 1 cup
Chopped Clams 1 1/2 cups
Salt 1/4 tsp.
White Pepper 1 pinch
Diced Potato 2 cups
Fresh Diced Red Bellpepper 1 cup
Fresh Diced Green Bellpepper 1 cup
Thyme 1/2 tsp
Tabasco Sauce 1/4 tsp
Whipping Cream 3 cups
Clam Juice 1/2 cup

Melt the margarine in a pan, add the flour to make the roux, cook for 10 minutes and set aside.

Sauté the vegetables until cooked, then add the chicken stock, clam juice and chopped clams. Return to a simmer, adding the spices and whipping cream. When the stock reaches 180 degrees, stir in the roux.

Mint Julep

Sugar 1 cup
Soda Water 3 cup
Thawed Lemonade Concentrate 6 oz.
Lime Juice Concentrate 3 tsp.
Creme DeMenthe 6 tblsp.

Dissolve sugar into soda water. Add lime juice and lemonade and bring to boil. Remove from heat and add Creme DeMenthe. Chill. To serve, combine 3 parts syrup to 5 parts water.

Monte Cristo Sandwich

Monte Cristo Sandwich is served with a fruit compote (a mixture of fresh and canned fruit) and currant jelly sauce. First prepare these two, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.

Currant Jelly Sauce

Currant Jelly 2/3 cup
Water 1 tblsp.
Half and Half 1 tblsp.

Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

Fruit Compote

Combine your favorite fresh and canned fruits and chill well. Plan about 1/2 cup per person.

Batter

Water 2/3 cup
Egg 1 small
Salt 1/2 tsp.
White Pepper 1/8 tsp.
Yellow Food Coloring 1/8 tsp.
Flour 2/3 cup
Baking Powder 1 3/4 tsp.
Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

Sandwiches

8 slices white bread
4 slices turkey (1 oz. each)
4 slices Swiss cheese
4 slices Pullman ham

Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.

Final Preparation

Soybean or vegetable oil for frying
Confectioners' sugar
Fruit compote
Currant jelly sauce

Heat about 6-inches of oil to 340 F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.

Blue Bayou Seafood Salad

Lobster Tail, cooked, no shell 6 ounce
Celery, finely diced 1 tblsp.
Green Onions, finely chopped 1 tsp
Lemon Juice 1 tsp
Mayonnaise 2 tsp.
Dijon Mustard 1 tsp
White Pepper Dash
Tabasco sauce
Dash Salt To taste

Slice four thin (1/8") lobster medallions for garnish. Dice the rest into 1/4" cubes for use in salad mixture. Combine all ingredients and store in refrigerator.

Garnish

Cucumber, thinly sliced (approx. 22 pieces)
1/2 small Smoked Salmon
2 slices Cooked shrimp, shell off
2 Cooked crab claws
2 Enoki mushrooms
12 pieces Diced Tomato
2 tblsp. Radish sprouts
1 dozen springs Edible flower
1 Whole dill
1 sprig

Place cucumber slices around inside of a 2-3" cookie cutter on plate. Fill with lobster salad mixture. Remove cookie cutter. Lay lobster medallions on top. Garnish mold with tomato, flower, and dill. Roll salmon slice around six mushrooms and garnish one on each side. Lay shrimp and crab claws on sides of plate, garnishing with radish sprouts.

Walt Disney's Chili

Ground Beef 2 lbs
Onions 2
Garlic Cloves 2
Pink Beans 2 lbs
Celery 1/2 Cups
Chili Powder 1 tsp.
Paprika 1 tsp
Dry Mustard 1 tsp.
Solid Pack Tomatoes 1 large can
Salt To taste

Soak beans overnight in cold water. Drain. Add water to cover 2 inches over beans and simmer with onions until tender (about 4 hours). Meanwhile, prepare sauce by browning meat and minced garlic in oil. Add remaining items and simmer 1 hour. When beans are tender, add sauce and simmer 1/2 hour. Serves 6-8.

Blue Bayou Portabello Mushroom

(Contributed by Kristin Kolberg)
Blue Bayou Restaurant, Disneyland
Chef Ricky Hidalgo
Yield: 4

Portabello Marinade

Ingredients:
8 ea. Portabello mushroom, med. size
1 qt. Water
4 ea. Chef Paul Prudhomme's blackened Redfish magic
2.5 fl. oz. Pickapappa sauce
2.5 fl. oz. Olive oil
1/4 tsp. Jerk spices

Mix all ingredients well except the mushroom. Pour marinade over mushroom and let them rest over night in the refrigerator.

Black Eye Peas Relish

Ingredients:
15 oz. Black eye peas (already cooked)
1.5 ea. Tomato, diced (6x6) medium size
1 fl. oz. Balsamic vinegar
2 tbs. Yellow pepper, diced med.
2 ea. Green onion, chopped

Place all ingredients in a medium size bowl, mix well. Let it rest for 3 hours.

Roasted Garlic Mashed Potato

Ingredients:
3.5 lb. Whole Peeled Potatoes, cut in 1/4" slices
6.5 oz. Roasted Garlic
2.5 oz. Margarine
0.5 oz. Coarse Sea Salt
1 pinch White pepper
1.5 cup Water

Place Roasted garlic and sea salt in a mixer and beat on slow speed until garlic is like paste. Add steamed potatoes and keep beating until potatoes are just broken. Add remaining ingredients, increase speed until smooth. "DO NOT OVER WHIP".

Roasted Garlic

Ingredients:
6 oz. Garlic
1 tsp. Thyme, dried
0.25 cup Olive Oil

Preheat the oven to 250 degrees F. Place oil, garlic and thyme in a bowl and mix to coat the garlic with the oil. Place the mix of garlic and oil on a sheet pan and spread evenly. Bake for 2 hours.

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