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Recipes from Disney’s Hollywood Studios

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!

Space Monkey
Sci-Fi Dine-In
Serves 1
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
50′s Primetime Cafe
Serves 1
  1. In a blender of food processor, blend ingredients until smooth
  2. Add additional peanut butter or jelly to taste
  • 2 tablespoons peanut butter
  • 2 tablespoons grape jelly
  • 2 cups vanilla ice cream
  • 1/4 cup milk

Creamed Corn Spoon Bread
Hollywood & Vine
Serves 6 to 8
  1. Preheat oven to 375 degrees. Grease a 2-quart baking dish; set aside.
  2. heat milk in the top of a double boiler over high heat.
  3. 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.
  4. Stir in butter, corn, and baking powder, continuing to cook for 2 to 3 minutes.
  5. Remove from the double boiler and pour into baking dish. Bake uncovered for 20 to 30 minutes, or until the center is slightly firm.
  6. 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
Sci-Fi Dine-In
Makes 1 1/2 cups
In a blender or food processor, combine vinegar and mustard. Slowly add olive oil in a steady stream, then basil. Stir in blue cheese. Season to taste with salt and pepper.
  • 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/   


Panzanella Salad
Mama Melrose’s Ristorante Italiano
1 serving

  1. Place tomatoes, arugula, cucumber, and onion in a mixing bowl, then add oil and vinegar. Toss well, and add salt and pepper to taste.
  2. Place one crostini in the center of a plate; top with half of the salad
  3. Place the second crostini on top; top with the rest of the salad mixture.
  4. 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
The Hollywood Brown Derby
Serves 4 to 6

Grilled Vegetable Sandwiches
Backlot Express
Serves 4
For Sandwiches:
  1. 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.
  2. Preheat oven to 350 F.
  3. 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.
  4. Place sandwiches, open faced, on a cookie sheet, and bake for 8 minutes, or iuntil cheese is melted and lightly browned around the edges.
  5. Remove from oven, and divide watercress evenly among sandwiches. Top each with top halves of rolls, and serve immediately.
For Roasted Mushrooms:
  1. 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.
  2. 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.
Vegetable Sandwich:
  • 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
Roasted Mushrooms:
  • 8 ounces sliced mushrooms
  • 1/4 cup canola oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper

Are any of these recipes favorites?


Which Disney’s Hollywood Studios restaurant is your favorite?

1 Comment

  1. Yum, some really good dishes to try to re-create. This is the first time I’ve seen the recipe for the veggie sandwich from Backlot Express

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