The Most Popular Disney Recipes Right Now, According to You

What are your favorite Disney recipes?

Chef Mickey’s

Eating at the Disney Parks, shopping districts, and hotels is one of our favorite pastimes. If it’s yours too, we have good news — the great eats can come home with you! We constantly release Disney recipes and YOU sounded off on some of your favorites. Let’s check out the most popular Disney recipes!

We’ve got six recipes for ya, so read below to see if your favorites made the cut!

Chef Mickey

Colony House Salad with Honey-Shallot Vinaigrette — Liberty Tree Tavern Magic Kingdom

Yield: 1 Plate

Ingredients

7 oz. Mixed Greens
6 oz. Rotisserie Chicken Meat
3 oz. Diced Gala Apples
1.5 oz. Smoked Cheddar
3 oz. Honey-Shallot Dressing (recipe below)
1 oz. Candied Pecans
.25 oz. Chives

Method

Toss greens, chicken and dressing in bowl. Arrange mounded on plate and top with apples, pecans, and cheddar. Garnish with chives.

House Seasoning

Ingredients

1/2 cup salt
1 TB white pepper

Mix thoroughly and store.

Honey-Shallot Vinaigrette

Ingredients

1/2 cup shallots
1/4 cup cider vinegar
3/4 cup canola oil
1/4 cup honey
1 TB Dijon mustard
Dash House Seasoning, or to taste (recipe above)

Method

Sauté chopped shallots in pan until dark and caramelized. Deglaze shallots with a few ounces of vinegar. Cool shallots then puree all ingredients in blender or food processor until emulsified. Refrigerate.

Liberty Tree Tavern in Magic Kingdom

Cornbread — Hoop-Dee-Doo Musical Revue & Trails End Fort Wilderness

Ingredients:

3/4 cup cornmeal
1 1/4 cup sugar
1 1/2 tsp salt
1 T. baking powder
1 3/4 cup flour
1/2 cup vegetable oil
1 cup milk
2 eggs

Method of Preparation:

1. Blend flour, cornmeal, salt, baking powder and sugar in a mixing bowl.

2. In a separate bowl, blend milk, eggs, and oil with a mixer.

3. Using that same mixer, slowly add the blended liquid to the dry ingredients prepared in step 1, mixing just enough to incorporate the wet and dry ingredients.

4. Spray a 9 x 13 baking pan with nonstick food spray and pour the batter into the pan, spreading evenly.

5. Bake in a preheated oven at 375 degrees for 20 – 25 minutes. or until golden brown.

6. Allow to cool.

Hoop-Dee-Doo Cornbread

Mashed Potatoes — Whispering Canyon Cafe Wilderness Lodge

Yield: 8 Servings

Ingredients

3 1/4 lbs Yukon Gold Whole Potatoes
1/3 lb Butter
1 cup milk
1/3 oz salt and pepper (to taste)
8 cups water

Method

1. In a large pot, bring the water to boil.
2. Add the potatoes and cook until cooked through, about 40 minutes.
3. After the potatoes are cooked, remove and strain.
4. Place the potatoes in a large mixing bowl.
5. Add butter, milk, salt, & pepper. Mix well until smooth and creamy.
6. Adjust milk and seasoning to taste if necessary.
7. Serve hot.

Whispering Canyon Cafe at Disney’s Wilderness Lodge

‘Ohana Breakfast Bread — ‘Ohana Polynesian Resort

Yield 1 – 9″ x 13″ cake pan Ingredients

1 3/4 C. Water
1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast

Coconut Mixture
1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch

Pineapple/Coconut Method
1. Combine pineapple and coconut in bowl.
2. Combine sugar and cornstarch in separate bowl and mix well.
3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
4. Refrigerate for 1 hour.

Bread Method
1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean.
2. Let dough rise until it doubles in size.
3. Roll out dough onto a floured surface until it is 2 inches thick.
4. Next spread pineapple/coconut mixture over the top of the dough.
5. Fold dough onto itself, capturing the pineapple and coconut mixture inside.
6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in a greased 9″ x 13″ pan.
7. Let dough rise in warm oven (110 degrees F) – about half way up the pan.
8. Bake at 325 degrees F for 20-25 minutes or until golden brown.
9. Let bread cool, cut and serve.

You may want to brush on a thin, sweet glaze as well.

Pineapple Coconut Bread

Butternut Squash Soup — Boma Animal Kingdom Lodge

Yield: 8 servings

Ingredients:
3 ounces Unsalted Butter
11 ounces Butternut Squash, cut in chunks
To taste Salt and Pepper
8 ounces Water
8 ounces Heavy Cream
8 ounces Milk
1 ounce Sugar, adjust if needed
1 teaspoon Ginger
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Coriander
1 tablespoon Cornstarch
Water
3 ounces American Cheese

Method of Preparation:
1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325 oven for 45 minutes.
2. In a kettle, mix squash with water. Add heavy cream and milk and puree. Add sugar, ginger, nutmeg, cinnamon, and coriander.
3. Make a slurry with the cornstarch and add to the soup.
4. Add the American cheese and continue mixing until smooth.
5. Adjust seasoning.

Cornbread Stuffing — Liberty Tree Tavern Magic Kingdom

Ingredients:

12 cups cornbread cubes
1 tablespoon fresh chopped garlic
1 cup onion, chopped
1 cup celery, chopped
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups turkey stock (chicken may be substituted)

Method of Preparation:

In a preheated 400° oven toasts bread cubes 5 to 7 minutes or until barely golden. In a large skillet over medium/low heat cook the garlic, onions and celery for 3 minutes or until softened. Transfer to a bowl and add the bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning as desired. Additional broth may be necessary to achieve the desired consistency.