Disney’s Hollywood Studios has some great eateries. The Hollywood Brown Derby, Sci-Fi Dine-In, Hollywood & Vine, Mama Melrose’s and 50’s Primetime Cafe all offer something for every taste and budget. I’ve reproduced some of the menu recipes that are available in Chef Mickey: Treasures from the Vault & Delicious New Favorites and Cooking with Mickey and the Disney Chefs. I love collecting cookbooks for different reasons, including having family meals where you enjoy your favorite recipes from the parks. It is a great way to relive a great trip or plan for your next one!
On with the recipes from Disney’s Hollywood Studios!
Put all ingredients in a blender and mix well. Serve in a tall glass
- 1 ounces chocolate milk shake
- 3/4 ounce coconut rum
- 3/4 ounce creme de banana liqueur
Peanut Butter and Jelly Milkshake
- In a blender of food processor, blend ingredients until smooth
- Add additional peanut butter or jelly to taste
- Preheat oven to 375 degrees. Grease a 2-quart baking dish; set aside.
- heat milk in the top of a double boiler over high heat.
- While milk warms, mix together the buttermilk and cornmeal in a medium mixing bowl. Add the cornmeal mixture to the hot milk in the double boiler, stirring constantly to avoid lumps. Cook for 5 minutes, or until mixture thickens.
- Stir in butter, corn, and baking powder, continuing to cook for 2 to 3 minutes.
- Remove from the double boiler and pour into baking dish. Bake uncovered for 20 to 30 minutes, or until the center is slightly firm.
- Remove from oven and spoon the heated creamed corn over the top. Serve hot.
- 1 cup milk
- 1 cup buttermilk
- 1 1/2 cups yellow cornmeal
- 4 tablespoons butter
- 1 1/2 cups frozen corn
- 2 tablespoons baking powder
- 3 cups creamed corn, heated.
Blue Cheese Vinaigrette
- 1/4 cup white balsamic vinegar
- 1 tablespoon Dijon mustard
- 7 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh basil
- 1/2 cup crumbled blue cheese
- Coarse salt and freshly ground black pepper, to taste
|Image courtesy http://www.disneytouristblog.com/|
Mama Melrose’s Ristorante Italiano
- Place tomatoes, arugula, cucumber, and onion in a mixing bowl, then add oil and vinegar. Toss well, and add salt and pepper to taste.
- Place one crostini in the center of a plate; top with half of the salad
- Place the second crostini on top; top with the rest of the salad mixture.
- Garnish with freshly ground black pepper.
- 1/2 cup medium diced, vine-ripe tomatoes
- 1 cup arugula
- 1/4 cup thinly sliced English cucumber
- 1/4 cup julienne red onion
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon aged red wine vinegar
- Coarse salt, to taste
- Freshly ground black pepper, to taste
- 2 slices of your favorite bread toasted (heart country bread works well). The toasted bread is called crostini
Hollywood Brown Derby Cobb Salad
- Heat a stovetop grill over medium heat. Spray the grill and zucchini slices with non-stick spray and lightly season zucchini with salt and pepper. Grill zucchini until tender and browned on both sides, about 4 minutes per side. Set aside to cool.
- Preheat oven to 350 F.
- Spread bottom halves of each ciabatta roll with 1 tablespoon pesto. Top each with two slices tomato, then add 1/4 of the roasted mushrooms, 1 slice cheese, a few slices of grilled zucchini, and a few strips of roasted red pepper. Top with a second slice of cheese.
- Place sandwiches, open faced, on a cookie sheet, and bake for 8 minutes, or iuntil cheese is melted and lightly browned around the edges.
- Remove from oven, and divide watercress evenly among sandwiches. Top each with top halves of rolls, and serve immediately.
- Place mushrooms in a medium bowl and add oil; gently toss to evenly coat. Season with salt and pepper, then toss until the seasoning is distributed evenly.
- Spread the mushrooms in a single layer on a large baking sheet. Bake for 10 to 15 minutes, or until the mushrooms are browned and all liquid has evaporated. Set aside to cool before serving.
- 2 zucchini, cut lengthwise into 1/4 -inch-thick slices
- Course salt and freshly ground black pepper, to taste
- 4 (6-inch) black-olive ciabatta rolls, halved horizontally
- 1/4 cup sun-dried tomato pesto, divided
- 8 (1/4 -inch-thick) slices fresh tomato
- Roasted mushrooms
- 8 slices provolone cheese
- 2 jarred roasted red peppers, well-drained and patted dry, cut into 1-inch-wide strips
- 4 ounces baby watercress
- 8 ounces sliced mushrooms
- 1/4 cup canola oil
- 1 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Which Disney’s Hollywood Studios restaurant is your favorite?