Official Disney Recipes

[jond36]

Disneyland and Walt Disney World Official Recipes
Courtesy of a few of my old cook books and disboards.com

Disney’s Fort Wilderness Resort & Campground
Pork Sparerib BBQ Rub

14 Oz Granulated sugar
1 Tbs Cinnamon
1 Cup Granulated onion
1 ½ Tbs Cayenne Pepper
1 ½ Tbs Celery Salt
1 Tbs Dry Mustard
2 Tbs Granulated Garlic
1 Tbs Ground Ginger
½ Cup Salt
2 Tbs Cumin
2 Cups Paprika
3 Tbs Thyme
1/3 Cup Chili Powder
½ Cup Marjoram Leaves
1/3 Cup Black Pepper

Add all ingredients to mixing bowl and mix well. Rub on ribs.

We smoke our rib racks (after rubbing them down in the rub) at 250° for approximately 3 ½ hours, until the meat has shrunk away from the tip of the bone, and if you pull two bones apart slightly the meat comes away from the bone.

Flame Tree BBQ: Animal Kingdom
BBQ Sauce

1 cup ketchup
1/4 cup rice wine vinegar
1/4 cup water
1/4 cup packed light brown sugar
2 tablespoons molasses
1 tablespoon worcestershire sauce
1 tablespoon mild chili powder
1 tablespoon paprika
2 tablespoons onion powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground cloves

-In a 2-quart saucepan, combine the ketchup, rice wine vinegar, water, brown sugar, molasses, worcestershire sauce, chili powder, paprika, onion powder, ground turmeric, ground cumin, garlic powder, and ground cloves.
-Bring the mixture to a simmer over medium heat, reduce the heat to low, and cook at a low simmer, stirring frequently, for 35 minutes, or until thickened.
-Use immediately or store, covered and chilled, for up to 2 weeks.

Yield: 1 1/2 cups

BBQ Rub
2 lbs Sugar
8 ozs Season Salt
2 ozs Paprika
2 ozs Chili Powder
2 ozs Ground Black Pepper
1/2 ozs Garlic Salt
1/2 ozs Onion Powder
1 oz Cumin

Bengal BBQ: Disneyland
Spicy Beef Skewers

Yield 2¾ cups
Portion Size: 6

1 cup Soy Sauce
1½ cups Water
1 Tbl Ground Black Pepper
3 Tbl Sesame Seed Oil
1 tsp Ground Red Pepper
½ tsp Cayenne Pepper
1 Tbl Granulated Garlic
3 Tbl Cornstarch
18 one-ounce 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 doneness. Brush with sauce and serve.

Korean Sauce (beef dip)

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

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

Bengal BBQ Tahitian Sauce (Chicken Dip)
4 each Whole Cloves
1 Tbl Red Wine Vinegar
1 Cup Catsup
½ cup Crushed Pineapple
½ cup Pineapple Juice
½ cup Brown Sugar
½ cup Soy Sauce
¼ cup Orange Juice Conc.
3 Tbl water

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

 

[jond36]

Walt Disney World Swan and Dolphin Resort
Sweet and Spicy Ribs
Serves: 4

1/2 Cup Olive Oil
3 Each Sweet Onion (finely chopped)
6 Tbsp. Garlic (approximately 10 cloves, chopped)
5 Tsp. Oregano (chopped)
5 Tsp. Black Pepper
3 Tsp. Paprika
3 Tsp. Cayenne
3 Tsp. Crushed Red Pepper
3 Cups Ketchup
3 Cups Honey
2 Cups Dijon Mustard
2 1/4 Cups White Vinegar
1 Cup Beef Stock
8 Oz. Brown Sugar
2 Slab St. Louis Style Spare Ribs (4 # average)

Method of Preparation:
Prepare the sauce first. Sauté onion and garlic in olive oil. Add oregano, black pepper, paprika, cayenne, and crushed red pepper. Add ketchup and mustard. Cook until slightly thickened. Add vinegar and beef stock. Puree sauce. Cook for approximately 15 minutes. Place ribs in roasting pan, presentation side down. Pour sauce over top. Wrap pan tightly with aluminum foil. Cook at 350° for approximately 2.5 hours. (Note: Ribs are done when they fall off the bone.) Reduce sauce to your desired consistency.

Presentation:
On a presentation plate, place rib in the center. Spoon some sauce on top of the rib. Place some mixed greens on the side. Serve.

Sci-Fi Dine-In: Disney Hollywood Studios
Chipotle Honey BBQ Chicken Wings

Sauce
2 each Chipotle Peppers in Adobo Sauce
2 cup BBQ sauce
2 tbsp Honey
2 tbsp Maple syrup
2 tbsp Jack Daniel Bourbon

Put all ingredients together in a blender and blend well. Place sauce in
a pan on low heat and heat for 10 minutes and keep warm.

Chicken Wing Rub
¼ cup Herb Seasoning Mix
¼ cup Cajun Seasoning Mix
¼ cup Cornstarch
10 lbs Chicken Wings

Direction:
Preheat oven to 350*F.
Drain and dry chicken wings. Season chicken wings with
mixture of Herb and Cajun seasonings.
Then coat wings with cornstarch.
Place seasoned chicken wings on a baking sheet pan in a
single layer.
Spray chicken wings with non-stick food spray.
Bake in oven for 45 minutes to 1 hours till in internal
temperature reaches at 165*F.
Put cook chicken wings in a mixing bowl, ladle BBQ sauce over
chicken, toss and coat well.

Serve with fresh celery sticks and bleu cheese dressing.

The Crystal Palace, Magic Kingdom Park, WDW
Adobo Pulled Pork
Serves 4 to 6

Juice of 1 orange
Juice of 2 limes
1 tablespoon Dijon mustard
3 tablespoons minced fresh garlic
1 cup extra-virgin olive oil
2 tablespoons coarse salt
1 1/2 teaspoons freshly ground white pepper
1 1/2 teaspoons ground cumin
2 tablespoons sugar
2 tablespoons canned chipotle peppers, chopped
6-pound pork roast, leg or shoulder
1 cup water

1. Combine the first 10 ingredients in a heavy-duty, zip-top plastic bag. Add pork; seal bag, and CHILL 24 hours, turning occasionally.
2. When ready to bake, preheat oven for at least 15 minutes to 400°F.
3. Place pork in an ovenproof dish, pour marinade over pork, and add water. Bake uncovered for 30 minutes. Reduce oven temperature to 300°F, cover, and cook for about 3 more hours.
4. Remove from oven and let stand for 10 minutes. To serve, shred pork and mix with its juices.

BBQ Chicken
2 broiler chickens, split lengthwise
salt
fresh ground pepper
1/2 cup tomato sauce
1/2 cup cider vinegar
1 teaspoon dry mustard
1/4 teaspoon chili powder
1/8 teaspoon red pepper sauce
1 garlic clove, fine chopped
1 cup catsup
1 tablespoon soy sauce
1/4 cup salad oil
1 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup sugar
1 1/2 teaspoons cornstarch
3 tablespoons water

NOTE In place of the red pepper sauce and chili powder you can use 1 tsp BBQ spice or 1/8 tsp oregano and 1/2 tsp worchesterhire sauce. The chickens should weigh 2 pound each. Place broilers in baking pan and sprinkle with salt and pepper to taste. Cover with foil and bake at 325F for 45 minutes. Remove foil and bake for 15 more minutes or until lightly browned and tender when pierced with a sharp knife. Combine all the remaining ingredients except the cornstarch and water in sauce pan and bring to boil. Dissolve cornstarch in water and stir into this. Cook stirring until mix begins to boil again and thickens. Cook for 2 minutes. This will make 3 cups of sauce. Serve sauce over baked chicken. Refrigerate remainders.

Food & Wine Festival EPCOT
2008
Peach BBQ Sauce
8 ounces smoked bacon, diced
(one ham hock may be substituted)
1 large onion (smoked or grilled), coarsely chopped
4 cloves garlic (smoked or grilled), chopped
3 large peaches (fresh or dried), coarsely chopped
2 each arbol chiles, stem removed
1 tablespoon cracked black pepper
2 tablespoons Worcestershire sauce
2 cups orange juice (fresh)
2 cups ketchup
6 dashes Tabasco sauce
2 each lemons, juiced
2 teaspoons kosher salt

 

[jond36]

Kona Café, Polynesian Resort, WDW
Barbecue Pork Sandwich
6 ounces Pulled pork
3 ounces Smokey mango BBQ Sauce
1 each Burger Buns
½ ounce Shaved red onion
6 ounce French fries

Smokey Mango Bar-B-Q Sauce
4 ounces Mango slices (in syrup)
16 ounces Ketchup
¼ ounce Liquid smoke flavoring
2 ounces Onion
1/8 ounce Cinnamon
¼ ounce Cumin
¼ ounce Garlic
8 ounces Water
2 ounces Sweet chili paste

Sauté onion with cumin, garlic and cinnamon. Add remaining ingredients and cook until boiling. Puree well and serve hot.

Spirit of Aloha Dinner Show: Polynesian Resort
Island Barbecued Pork Ribs
Yield: 4-6 servings
Select 2 each slabs of Raw Pork Spare Ribs (total 4 lbs.)

Dry Seasoning
1 cup Kosher Salt
1 tsp Celery Salt
2 TBSP Mesquite Seasoning
1 TBSP Onion Powder
1 TBSP Garlic Powder
3 TBSP Sugar
1 tsp Ground Black Pepper

Sauce
1 cup Tomato paste
1 TBSP Corn Syrup
1 TBSP Molasses
1 TBSP Dijon Mustard
2 TBSP Honey
1 cup Pineapple Juice
2 TBSP Rice Wine Vinegar
1 tsp Granulated Garlic
1 TBSP Onion Powder
1 TBSP Caramel
1/4 Tsp Smoked Liquid

Barbecue Sauce Preparation
In a mixing bowl combine all ingredients and mix well. Keep refrigerated

Preparation
1. Mix all dry ingredients and season lightly the pork rib slabs on both sides; let marinate for 12 hours.
2. Cook the seasoned pork ribs at 325°F for 1 hour.
3. Cut slabs of ribs while hot into individual pieces (one bone each) and place in baking dish.
4. Heat the barbecue sauce to a simmer and pour over the entire pork ribs.
5. Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes.

Ginger Chicken Marinade
Yield: 1/2 quart marinade

1 tablespoon Granulated onion
1 tablespoon Dijon Mustard
3 tablespoons Fresh ground ginger
To Taste Hot chili sauce
2 tablespoons Fresh minced garlic
Pinch ground black pepper
1/4 cup Soy Sauce
1 Bay leaf
1/8 teaspoon ground cumin
2 teaspoons canola oil
1/4 teaspoon Five spices (Blend of: cinnamon, fennel, anise seed, crushed pepper, and diced ginger)
1/4 teaspoon Salt

1. Wash, peel and mince the ginger. Peel and mince garlic.
2. In a food processor, combine ginger, garlic, bay leaves, soy sauce, Dijon Mustard, chili, granulated onion, black pepper, salt, five spices, and cumin.
3. Blend at medium speed until smooth and pasty then slowly add Canola oil.
4. Check seasoning to taste. Add marinade to chicken pieces, mix well and store in refrigerator for 12 hours.
5. Place chicken pieces in roasting pan; set oven temperature at 350 degrees and bake about 40 minutes until a nice golden brown color. (Use cooked juice to baste the chicken before serving.) Digital thermometer may be used to check cooking temperature; must be 165 degrees F and above.

Spirit of Aloha Chicken
1 whole chicken ( 2-3 lb)
1 tablespoon poultry seasoning
1 tablespoon black pepper (ground)
3 tablespoons rosemary ( ground)
1 1/2 tablespoons garlic powder
1 tablespoon curry powder
2 tablespoons onion powder
1 tablespoon Chinese five spice powder
2 cups sugar
1 cup chicken base
1 1/2 tablespoons garlic salt
3 tablespoons fennel ( ground )


Wash whole chicken in fresh running water, pat dry and cut into 8 pieces, (2 breasts, 2 wings, 2 legs, 2 thighs).
Combine all seasoning ingredients in large mixing bowl.
Sprinkle seasoning ingredients on chicken evenly and allow to marinate at least 3 hours or overnight if possible.
Preheat oven to 375 degrees F. Place seasoned chicken on wire rack in roasting pan. Bake for 20 minutes.
Turn down oven to 250 degrees F and continue to bake for another 30-40 minutes. Chicken will be crispy and golden brown.

 

[jond36]

Big Thunder Ranch Barbecue, Disneyland Park
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° 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
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

Combine all ingredients in a medium bowl. Stir to combine.

Chef Mickey says: "BBQ Rub" is a mixture of finely ground dry seasonings that add extra flavor to the ribs. Depending how much you use it can also form a nice crust on the meat.

Big Thunder Ranch Barbecue Cole Slaw
Serves 6 to 8

1/2 cup white-wine vinegar
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup olive oil
1 pound shredded green cabbage (about 1/2 large cabbage)
1 pound shredded purple cabbage (about 1/2 large cabbage)
2 carrots, shredded

Combine vinegar, sugar, salt, celery seed, paprika, black pepper, and cayenne in a blender; blend on low speed until sugar is dissolved.
With blender running, slowly pour oil through top of lid, processing until dressing is combined. Set aside.
Combine shredded cabbage and shredded carrots in a separate large bowl. Add dressing, tossing to combine. Refrigerate for 2 hours, tossing occasionally, before serving.

Whispering Canyon Café: Wilderness Lodge Resort
Rib Rub
Yield: approximately 2 lbs. I use 1/4 the amounts & even then only use half of it at a time. I just store the rest in an airtight container for a couple weeks.

2-1/8 c Granulated Sugar
1/3 c Granulated Onion
3 Tbl Celery Salt
3¼ Tbl Iodized Salt
¾ c Paprika
2½ Tbl Chili Powder
2½ Tbl Coarse Ground Black Pepper
1½ tsp Cayenne Pepper
¾ tsp Dry Mustard
1-1/8 tsp Dry Ginger
¾ tsp Granulated Garlic
½ tsp Cumin
½ tsp Thyme
2 Tbl Whole Marjoram
1 tsp Ground Cinnamon

1. Combine all the dry ingredients above.
2. Rub onto Ribs before cooking. [NOTE: I rub the ribs the night before.]

Spicy BBQ Sauce
Yield: 1 Quart
¼ cup Water
1 cup Cider Vinegar
20 oz. Ketchup
4 oz. Sugar, granulated
1 Tsp. Celery salt
2 Tsp. Salt
1 Tsp. Garlic, granulated
1 Tsp. Onion, granulated
½ Chili Powder
¼ Tsp. Cayenne Pepper
1 Tsp. Black Pepper
½ oz. Worcestershire Sauce
1. Combine all ingredients in a 2 quart sauce pot.
2. Bring to a boil, reduce heat and let simmer ½ hour.
3. Refrigerate left overs.

 

[K9BIGDOG]

Disneyland and Walt Disney World Official Recipes
Courtesy of a few of my old cook books and disboards.com

Disney’s Fort Wilderness Resort & Campground
Pork Sparerib BBQ Rub

14 Oz Granulated sugar
1 Tbs Cinnamon
1 Cup Granulated onion
1 ½ Tbs Cayenne Pepper
1 ½ Tbs Celery Salt
1 Tbs Dry Mustard
2 Tbs Granulated Garlic
1 Tbs Ground Ginger
½ Cup Salt
2 Tbs Cumin
2 Cups Paprika
3 Tbs Thyme
1/3 Cup Chili Powder
½ Cup Marjoram Leaves
1/3 Cup Black Pepper

Add all ingredients to mixing bowl and mix well. Rub on ribs.

We smoke our rib racks (after rubbing them down in the rub) at 250° for approximately 3 ½ hours, until the meat has shrunk away from the tip of the bone, and if you pull two bones apart slightly the meat comes away from the bone.

Flame Tree BBQ: Animal Kingdom
BBQ Sauce

1 cup ketchup
1/4 cup rice wine vinegar
1/4 cup water
1/4 cup packed light brown sugar
2 tablespoons molasses
1 tablespoon worcestershire sauce
1 tablespoon mild chili powder
1 tablespoon paprika
2 tablespoons onion powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground cloves

-In a 2-quart saucepan, combine the ketchup, rice wine vinegar, water, brown sugar, molasses, worcestershire sauce, chili powder, paprika, onion powder, ground turmeric, ground cumin, garlic powder, and ground cloves.
-Bring the mixture to a simmer over medium heat, reduce the heat to low, and cook at a low simmer, stirring frequently, for 35 minutes, or until thickened.
-Use immediately or store, covered and chilled, for up to 2 weeks.

Yield: 1 1/2 cups

BBQ Rub
2 lbs Sugar
8 ozs Season Salt
2 ozs Paprika
2 ozs Chili Powder
2 ozs Ground Black Pepper
1/2 ozs Garlic Salt
1/2 ozs Onion Powder
1 oz Cumin

Bengal BBQ: Disneyland
Spicy Beef Skewers

Yield 2¾ cups
Portion Size: 6

1 cup Soy Sauce
1½ cups Water
1 Tbl Ground Black Pepper
3 Tbl Sesame Seed Oil
1 tsp Ground Red Pepper
½ tsp Cayenne Pepper
1 Tbl Granulated Garlic
3 Tbl Cornstarch
18 one-ounce 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 doneness. Brush with sauce and serve.

Korean Sauce (beef dip)

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

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

Bengal BBQ Tahitian Sauce (Chicken Dip)
4 each Whole Cloves
1 Tbl Red Wine Vinegar
1 Cup Catsup
½ cup Crushed Pineapple
½ cup Pineapple Juice
½ cup Brown Sugar
½ cup Soy Sauce
¼ cup Orange Juice Conc.
3 Tbl water

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

That seems like an awful lot of salt in those BBQ rubs. I'd probably cut back on some of the cayenne, too.

 

[jond36]

That seems like an awful lot of salt in those BBQ rubs. I'd probably cut back on some of the cayenne, too.

Yeah. I just reposted exact recipes. I do not agree with all of them. I personally do not use salt at all on ribs. I think there is enough salt in most American food. I'd hate to add extra.

 

[millerbuilds]

Interesting.... Thank you for sharing.

- Jason

 

[jcam222]

Thanks for sharing. Bookmarking to review again later. I'll surely try some of them

 

[LazyK68]

Thank you for the recipes. I always look for new rub ingredients.

 

[Inscrutable]

Thx! Some surely worth a try/tweak.

 

[ronf]

Thank you. I book mark them too

 

[Fueling Around]

Thanks
I picked up a Food & Wine Festival cookbook from a thrift store for 50¢ Anything you want me to add?

That seems like an awful lot of salt in those BBQ rubs. I'd probably cut back on some of the cayenne, too.

Disney is no different than much of American cuisine, salt first flavor last.

 

[nlife]

My wife said she made a Disney recipe and asked if I wanted to sample it. I agreed only to see her returning with an apple... When she offered it to me, I quickly slapped it out of her hand and said "Not today, Evil Queen! Not today!"

 

[jond36]

These are nicer versions of recipes.

 

[Fueling Around]

Coincidence you posted the Big Thunder Mountain ribs. I've never found them at Disney World. Big Thunder has been closed since January for a complete update. They removed all the track and recently started bringing in the new sections

 

[jond36]

Coincidence you posted the Big Thunder Mountain ribs. I've never found them at Disney World. Big Thunder has been closed since January for a complete update. They removed all the track and recently started bringing in the new sections

Big Thunder Ranch BBQ was a copycat of what Walt Disney himself experienced at his own home at Smoke Tree Ranch in Palm Springs, CA. He wanted to imitate his experiences for families to enjoy at Disneyland. Unfortunately, they removed the BBQ ranch and petting zoo style area for Star Wars land a few years back. Left over recipes are all that remain.

https://www.yelp.com/biz/big-thunder-ranch-barbecue-anaheim

 

[Dive Bar Casanova]

My favorite cookbooks.
The corn dog and the Monte Cristo sandwich recipes are good too.