The Best Disney Recipes to Try in 2024!

Do you love Disney food and wish you could make it at home?

Potjie Inspired with Braised Beef and Rajma Masala

If so, we’ve got great news for ya! There are so many recipes for your favorite Disney dishes and snacks that are available and we’re bringing you a selection that you’ll just have to try starting this new year!

We’ve got a lot of recipes to go over, so let’s separate them into their respective categories and dive right in!

Appetizers

Jiko’s Crispy Savanna Rolls

Ingredients

Spring Rolls
1 tablespoon olive oil
¹⁄₄ cup diced yellow onion
1 teaspoon minced garlic
2 cups fresh corn
2 cups firmly packed mixed baby lettuce
¹⁄₂ teaspoon coarse salt
¹⁄₄ teaspoon ground black pepper
¹⁄₂ cup soft goat cheese
4 (8-inch-square) frozen spring roll pastry wrappers
made with wheat flour, thawed
1 egg yolk, lightly beaten
Vegetable oil, for frying

Curry Vinaigrette
¹⁄₂ cup safflower oil
¹⁄₄ cup rice vinegar
2 teaspoons lemon juice
2 teaspoons sambal olek (Asian chili paste)
2 teaspoons honey
1 clove garlic, minced
¹⁄₄ teaspoon curry powder
2 teaspoons finely chopped fresh dill

Preparation

Spring Rolls

Heat oil in a sauté pan over medium-high heat and add onions.
Cook for 3 minutes, until softened, then add garlic; sauté 2 to 3 minutes.
Add corn and sauté for 4 to 5 minutes, until corn is tender.
Add lettuce and cook for 3 minutes, until wilted. Add salt and pepper. Set aside to cool for 5 minutes.
Add goat cheese and stir until well combined.
Cut wrappers in half diagonally, forming two triangles. With the long side of one triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle and shape filling into a thin log. Fold the left and right corners of the wrapper over filling, overlapping slightly. Dab top corner with egg yolk, then roll up wrapper away from you into a long thin roll, making sure ends and filling stay tucked inside. Place on a tray, seam side down. Repeat with remaining wrappers and filling, keeping tray of rolls loosely covered until ready to fry.
Heat 1¹⁄₂ inches of oil in a heavy-bottom stockpot over medium-high heat until it reaches 365 degrees. Working in batches, fry rolls for 4 to 5 minutes, until golden brown and crisp.

Curry Vinaigrette

Place oil, vinegar, lemon juice, sambal olek, honey, garlic and curry powder in a blender. Process until smooth.
Add dill, and stir to combine.
Serve vinaigrette with Crispy Savanna Rolls.

Mushroom Arancini from Citricos

MAKES 16

POMA ROSA SAUCE:
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
28-ounce can of tomato puree
1 pinch crushed red pepper flakes
1 teaspoon coarse salt, plus more to taste
1 pinch freshly ground black pepper, plus more to taste
1 pinch sugar
1 teaspoon chopped fresh Italian parsley
1 teaspoon sliced fresh chives

ROASTED MUSHROOMS:
1 tablespoon extra-virgin olive oil
1 pint cremini mushrooms, cleaned and quartered
1 small shallot, sliced
1 garlic clove, crushed
1 small sprig of fresh rosemary
1 sprig of fresh thyme
Coarse salt, and freshly ground black pepper, to taste

ARANCINI:
3 cups low-sodium vegetable stock
1 bay leaf
1 sprig of fresh thyme
1/4 cup extra-virgin olive oil
1 large shallot, finely diced
1 garlic clove, minced
1 cup carnaroli rice
1/2 cup dry white wine, such as Chardonnay or Pinot Grigio
1 tablespoon mascarpone cheese
1/2 cup grated Parmesan cheese
Chopped roasted mushrooms (from recipe)
Coarse salt, to taste
1 tablespoon chopped fresh parsley
1/2 tablespoon sliced fresh chives
Vegetable oil, for frying
1 cup all-purpose flour
1 cup unsweetened almond milk
2 cups panko bread crumbs

FOR POMA ROSA SAUCE:

Combine oil and garlic in a large skillet over medium heat. Cook until garlic turns golden, being careful not to burn garlic. Add tomato puree and red pepper flakes.
Bring to a light simmer and stir in salt, pepper, and sugar. Simmer 10 minutes. Season to taste.
Add parsley and chives just before serving.

FOR ROASTED MUSHROOMS:

Preheat oven to 400°F.
Toss mushrooms, shallot, garlic, and herbs in olive oil. Season with salt and pepper.
Roast for 10 to 12 minutes on a sheet pan, or until golden.
Remove from oven and cool. Cut mushrooms into small dice and set aside.

FOR ARANCINI:

Heat vegetable stock in a medium saucepan over medium heat. Add bay leaf and thyme sprig.
Heat oil in a large sauté pan or deep skillet over medium heat. Add shallot and garlic; cook until soft, stirring often, about 1 1/2 to 2 minutes.
Add rice to oil and cook, stirring constantly for 2 minutes. Add wine and cook until the wine is almost completely absorbed.
Ladle in 2 cups vegetable stock. Cook, stirring almost constantly, until completely absorbed. Continue adding stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
Cook until rice is tender but not mushy. (You may not need all of the stock.)
Add mascarpone and Parmesan, stirring to combine. Add chopped roasted mushrooms. Season with salt.
Stir in parsley and chives, then spread the rice mixture on a baking sheet to cool to room temperature. Once cooled, cover tightly with plastic wrap and refrigerate for 30 minutes to 1 hour.
Pour vegetable oil to a depth of 3 inches in a heavy-bottomed saucepan or a Dutch oven over medium heat. Heat to 350°F.
Place flour, almond milk, and panko in separate shallow containers.
Scoop a 2-tablespoon portion of cooled rice mixture and gently roll it into a compact ball. Set aside. Repeat with remaining rice.
Dredge rice balls in flour, then almond milk, and then panko, packing firmly to adhere.
In batches of 4 or 5, fry rice balls until golden brown, about 3 minutes. Drain on paper towels.
Serve with the poma rosa sauce for dipping.

Trader Sam’s Panko-Crusted Chinese Long Beans with Sriracha Mayonnaise

Ingredients

Sriracha Mayonnaise
3/4 cup mayonnaise
1 teaspoon sriracha (Asian chili sauce)
1 teaspoon rice wine vinegar
1 teaspoon coarse salt
1 teaspoon cleaned and thinly sliced green onion, green part only
1/4 teaspoon fresh lime juice
1/4 teaspoon chopped garlic
1/8 teaspoon freshly ground black pepper

Panko-Crusted Chinese Long Beans
1 cup all-purpose flour
1 tablespoon seafood spice
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
4 cups canola oil, for frying
3/4 pound Chinese long beans*, cut into 4-inch-long pieces
4 eggs, beaten2 cups panko (Japanese bread crumbs)
Coarse salt, to taste
*Chinese long beans can be found in Asian-foods supermarkets. You may substitute thin green beans.

Sriracha Mayonnaise
Combine mayonnaise, sriracha, vinegar, salt, green onions, lime juice, garlic, and pepper in a small bowl. Refrigerate until ready to serve.

Panko-Crusted Chinese Long Beans
Combine flour, seafood spice, cornstarch, garlic powder, onion powder, salt, and pepper in a shallow bowl. Line a baking sheet with paper towels; set aside. Pour oil into a deep pot to a depth of 1 inch. Heat over medium-high heat to 350°F. Moisten long beans; dredge in flour mixture. Dip in beaten eggs, then roll in panko. Working in batches, gently place in hot oil until golden brown, about 2 to 3 minutes, using tongs or a slotted spoon to gently turn beans every 45 seconds. Transfer fried beans to a prepared baking sheet and season lightly with salt. Serve with Sriracha Mayonnaise.

Trader Sam’s Panko-Crusted Chinese Long Beans with Sriracha Mayonnaise

Sides and Salads

Boma’s Papaya, Avocado, and Grapefruit Salad

Ingredients

1 papaya, small
1 ripe but firm avocado
1 grapefruit
10 mint leaves, cut into thin strips
1/2 cup plain yogurt
2 tablespoons grapefruit juice
1 tablespoon honey

Preparation

Peel the papaya, halve, and scoop out the seeds. Dice into one-inch cubes. Slice the avocado lengthwise all the way around to the pit. Gently twist each side in an opposite direction to separate halves. The pit should remain on one side. Slip a large spoon in between the skin and the meat and scoop out the flesh. Cut into 1-inch cubes. In a large bowl, peel and section the grapefruit letting the pieces fall into a bowl. (Reserve juice for the dressing.) Add the papaya, avocado, and mint leaves; set aside. In a small bowl, stir together yogurt, grapefruit juice, and honey. Pour the dressing over the fruit and toss gently.

Perkins Thai Noodles from Jungle Navigation Co. Ltd. Skipper Canteen

SERVES 6

Ingredients:

MARINATED TOFU
½ cup sambal oelek
1 tablespoon minced garlic
½ cup red wine vinegar
¼ cup lime juice
¼ cup chopped fresh cilantro
3 tablespoons canola oil
½ teaspoon salt
¼ teaspoon black pepper
8 ounces firm tofu, drained

PAD THAI SAUCE
¾ cup brown sugar
2 tablespoons sambal oelek
1½ teaspoons minced garlic
2 teaspoons fresh grated ginger
1 tablespoon sriracha, or to taste
¾ cup low-sodium soy sauce
¼ cup rice vinegar
2 tablespoons mirin
¼ cup diced scallions
4 teaspoons sesame oil

PERKINS THAI NOODLES
1 pound Thai rice noodles
¼ cup canola oil
1 cup thinly sliced yellow onion
2 tablespoons minced garlic
marinated tofu, drained
1 cup spinach
1 cup diced yellow squash
1 cup diced zucchini
½ cup shredded carrots
½ cup sliced red pepper
1 cup snap peas
¼ cup chopped green onions
Pad Thai sauce

Steps:

FOR MARINATED TOFU

Combine sambal oelek, garlic, vinegar, lime juice, cilantro, canola oil, salt, and pepper in a large bowl.
Cut tofu into 1-inch squares and place in a bowl with marinade. Cover and refrigerate for 24 hours.

FOR PAD THAI SAUCE

Combine all ingredients in a medium bowl. Set aside until ready to use.

FOR PERKINS THAI NOODLES

Cook rice noodles according to package directions. Drain and set aside.
Heat oil in a large sauté pan or wok over medium heat for 5 minutes or until shimmering. Add onions and cook for 5 to 8 minutes, until soft and beginning to brown. Add garlic and cook for 1 minute.
Add drained tofu and cook for 2 minutes. Add remaining ingredients and cook for 2 more minutes.
Pour sauce over vegetables and cook for 3 minutes.
Turn off the heat and add noodles, tossing well. Serve hot.

Ronto Roasters’ Batuuan Ronto Wrap

SERVES 8

Ingredients:

ROASTED PORK SHOULDER
2 pounds of pork butt
2 tablespoons canola oil
2 tablespoons coarse salt
½ teaspoon black pepper

RONTO WRAP SLAW
⅓ cup apple cider vinegar
2½ tablespoons sambal
2 tablespoons sugar
2 tablespoons canola oil
1 tablespoon dried parsley
1 teaspoon coarse salt
1 teaspoon black pepper
1 cup matchstick carrots
3 cups shredded cabbage

PEPPERCORN SAUCE
1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon apple cider vinegar
1 teaspoon ground sumac
½ tablespoon coarse salt
¼ teaspoon ground coriander
⅛ teaspoon Szechuan peppercorns

GRILLED OR TOASTED PITA BREAD
1 tablespoon canola oil
8 pita flatbreads

GRILLED SAUSAGES
8 (4-ounce) smoked sausages

Steps:

FOR ROASTED PORK SHOULDER

Preheat oven to 300°F. Pat pork dry with a paper towel. Rub with canola oil and season with salt and pepper.
Place the seasoned pork butt on the rack of a roasting pan and cook for 3 hours, until pork is 160°F.
Cool for at least 15 minutes, then carve into ⅛-inch-thick slices.

FOR RONTO WRAP SLAW

Combine apple cider vinegar, sambal, sugar, canola oil, dried parsley, salt, and pepper in a large mixing bowl.
Add matchstick carrots and shredded cabbage and toss until combined.
Refrigerate until ready to serve.

FOR PEPPERCORN SAUCE

Combine all ingredients in a large mixing bowl.
Refrigerate until ready to serve.

FOR GRILLED OR TOASTED PITA BREAD

Preheat the grill or sauté pan over medium heat. Brush pan or grill with oil.
Toast bread for 1 minute on each side, until golden brown. Keep warm until ready to serve.

FOR GRILLED SAUSAGES

Preheat the grill pan over medium heat for 5 minutes. Grill sausages for 5 to 7 minutes, turning once, until internal temperature reaches 160°F.
Add reserved pork slices to the pan and cook until golden brown on both sides.
Keep warm until ready to serve.

TO SERVE

Place 2 slices of pork roast on each piece of pita bread. Place one grilled sausage on top. Top each wrap with ½ cup of Ronto Wrap Slaw and drizzle with Peppercorn Sauce.

Main Dishes

Be Our Guest’s Salmon with Leek Fondue

Ingredients

Leek Fondue
1/2 pound leeks, roots and tough dark green tops removed and discarded
1/2 cup diced white onion
1 teaspoon chili flakes
1 cup orange juice
1/2 cup white wine
1/2 teaspoon coarse salt, plus additional to taste
2 tablespoons butter
Freshly ground black pepper, to taste Saffron Potatoes
2 pounds Yukon gold potatoes, quartered
1 teaspoon saffron
1 cup cream
2 tablespoons butter
1 teaspoon coarse salt, plus additional to taste
Freshly ground black pepper, to taste Salmon
4 (7-ounce) skinless salmon fillets
Extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste
Garnish
Fresh chives

Preparation

For Leek Fondue
Quarter leeks, slice, and place in a bowl of clean water; wash leeks in water, letting any dirt fall to the bottom. Drain and pat dry with paper towels. Combine leeks, onion, and chili flakes in a small saucepan. Add orange juice and wine, stir to combine, and bring to a boil over high heat. Stir in salt. Reduce heat to medium and simmer until leeks are very tender about 35 minutes. Remove from heat and stir in butter.

For Saffron Potatoes
Combine potatoes with enough cold water to cover by 1 inch in a large saucepan. Lightly crush saffron and add to the pan; stir to combine. Bring to a boil over high heat, then simmer, covered, until potatoes are fork-tender, about 10 minutes. Drain potatoes and return to pan over very low heat; add cream and butter, and mash. Season to taste with additional salt and pepper.

For Salmon
Season salmon with salt and pepper. Place enough oil in a large sauté pan to lightly coat the bottom. Heat oil over medium-high heat until it shimmers; add salmon fillets and cook until just opaque in the center, approximately 3 to 4 minutes per side depending on thickness.

To serve:
Place a dollop of saffron potatoes in the center of each serving plate. Place a salmon fillet over potatoes and top with approximately 3 tablespoons of leek fondue. Garnish with chives, if desired.

Canadian Cheddar Cheese Soup from Le Cellier

Yield: 8 servings

Ingredients:

5 cups milk, warmed
½ pound bacon
10 tablespoons butter
1 cup celery
2 each red onions, finely chopped
1 ½ cups flour
1-quart chicken stock
1 pound cheddar cheese, shredded
To taste – kosher salt
To taste – freshly ground black pepper
1 ½ teaspoons Tabasco sauce
3 teaspoons Worcestershire sauce
12 ounces of slightly warm ale

Method of Preparation:

1. Slowly heat milk.
2. Brown the bacon first, then render until crisp.
3. Add the butter and melt.
4. Add celery and onions, and cook until translucent.
5. Add flour and mix thoroughly to form a roux.
6. Add chicken stock and simmer for three minutes.
7. Add warm milk and stir vigorously to thicken.
8. Cook out roux until thickened (it should not have a starchy taste).
9. Reduce heat to low, add cheese, and stir until melted.
10. Season with kosher salt, pepper, Tabasco, and Worcestershire sauce.
11. Just prior to serving, add warm ale.
12. Garnish with cooked bacon and fresh chives.

Cook’s note: When reheating soup, do not bring it to a boil, as it will break down.

Steakhouse 55‘s Eggs Benedict

Ingredients

Hollandaise Sauce
3/4 cup (11/2 sticks) butter
2 large egg yolks
Dash Tabasco
Dash Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons water

Eggs Benedict
8 slices Canadian bacon
1/4 cup white distilled vinegar
8 large eggs
4 English muffins
1 teaspoon chives

Preparation

Hollandaise Sauce
Melt butter in a small saucepan on low heat. When the butter has melted completely, tilt the pan and skim off the foamy liquid that rises to the surface to clarify the butter. Will need 1/2 cup for the recipe. Set aside and keep warm. Fill a two-quart saucepan with water and bring to a boil over medium-high heat. Reduce heat to low to maintain a simmer. Whisk egg yolks, Tabasco, Worcestershire sauce, lemon juice, salt, pepper, and water in a medium mixing bowl for approximately one-to-two minutes or until the mixture lightens in color. Place the mixing bowl over the simmering water and whisk to cook the egg mixture. Move the bowl on and off the heat to avoid scrambling the eggs—approximately 10 seconds on, 10 seconds off the heat for three to five minutes, or until the egg mixture coats the back of a spoon. Remove the bowl from the heat and gradually whisk in small amounts of the warm clarified butter, one-to-two tablespoons at a time, mixing thoroughly before adding more butter. Season to taste with salt and pepper. Set aside and keep warm.

Eggs Benedict
Cook Canadian bacon in a large skillet over medium-high heat until golden brown on both sides. Set aside and keep warm. Fill a two-quart saucepan 1/2 full with water. Add vinegar and bring to a simmer over low heat. Crack the eggs into the water and let them cook for two to three minutes until set and egg whites turn opaque. Lift the eggs out with a slotted spoon to drain the water. Set aside and keep warm.

To Serve
Cut the English muffins in half and toast. Place two English muffin halves on each plate. Place Canadian bacon on top of each English muffin. Place cooked egg on top of the Canadian bacon. Spoon Hollandaise sauce over eggs. Garnish with chives.

Desserts

‘AMA’AMA Pineapple-Coconut Cobbler

Ingredients

1 medium pineapple, peeled, cored, and diced
1/3 cup packed light brown sugar
1 cup shredded coconut
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup whole or 2% milk
1/4 cup melted butter
1/4 teaspoon baking powder
Pinch fine salt
Vanilla ice cream, for serving

Preparation

Preheat oven to 350°F. Butter a small (8×6-inch) baking pan; set aside. Combine pineapple and sugar in a medium sauté pan over medium heat. Cook until the sugar melts and the mixture is golden.

Transfer mixture to a bowl, stir in coconut and set aside. Combine flour, sugar, milk, melted butter, baking powder, and salt in a large bowl; stir until combined. Pour batter into prepared baking pan, and top with pineapple mixture. Bake 35 to 45 minutes or until golden brown and cooked through. Serve warm with vanilla ice cream. Serves 6.

California Grill’s Chocolate Lava Cake

Ingredients

8 1-ounce semisweet chocolate squares, chopped or 1 cup semisweet chocolate chips
2 sticks of butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour

Preparation

Preheat oven to 375°F.
Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, and shake out excess.
Melt chocolate and butter on top of a double boiler set over simmering water. Stir until smooth.
Remove from over water and cool for 10 minutes.
Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
Fold in chocolate mixture. Sift flour, then fold into batter, mixing until smooth.
Divide batter among prepared cups, filling 3/4 full. Place on a baking sheet and bake for about 35 to 40 minutes or until the sides of the cake are set and the middle is still soft. Do not over-bake.
Using a small knife, cut around the sides of the cakes to loosen them. Invert onto plates and serve with your favorite ice cream. Serves 6.

Banana White Chocolate Toffee Tower from the Hollywood Brown Derby Lounge

1. Bake little cocoa almond cookies and put them on the bottom of your mold.
2. Fill half with banana mouse and add crushed heath bars between.
3. Top with more banana mouse and freeze.
4. Unmold the tower and decorate it with whipped cream and drizzle with chocolate sauce.
5. Serve with banana foster sauce.

White Chocolate Banana Mousse

Ingredients:
1 cup pasteurized eggs
¼ cup sugar
5 sheets gelatin
2 cups white chocolate
1 ½ cups ripe mashed bananas
4 cups heavy cream

Method of Preparation:
In a small bowl whip sugar and eggs to a soft peak. Soak gelatin in cold water. Drain water and microwave until liquid. Microwave white chocolate at low setting until soft. Whip heavy cream to a soft peak. Fold mashed bananas into whipped eggs. Add melted gelatin. Fold in melted chocolate. Fold in whipped cream.

Banana Foster

Ingredients:
¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, sliced
¼ cup dark rum

Method of Preparation:
1. Combine the butter, sugar, and cinnamon in a skillet.
2. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
3. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
4. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum.
5. When the flames subside, lift the bananas out of the pan and place four pieces sideways of each dessert portion.

Almond Cocoa Cookie

Ingredients:
1 cup butter, softened
3/4 cup packed brown sugar
2/3 cup sugar
2 eggs
2 to 3 teaspoons almond extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup baking cocoa

Method of Preparation:
1. In a large bowl, cream the butter and sugars until light and fluffy.
2. Add eggs, one at a time, beating well after each addition. Beat in extracts.
3. Combine the flour, cocoa, and baking soda; gradually add to the creamed mixture and mix well.
4. Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet.
5. Bake at 375° for 7-9 minutes or until edges are firm.
6. Remove to wire racks to cool.