Disney’s Secret Recipes!

Disney’s Secret Recipes!  (well, not so secret…)2c02fea15eee5969dcce2eb9e02eab16_love-disney-characters-cook-clipart_564-763

We had NO IDEA how many “Disney” recipes and cookbooks there actually were!

There are the “real” Disney theme park recipes. There are recipes from old restaurants associated with Disney. And there are “Disney Inspired” and Disney themed recipes.

We’ve collected a few favorite recipes, but in researching this Blog, we found so many more!

So, here are some fun Disney recipes now shared on our Blog. Bon appetit! Enjoy!

 

DISNEY RESTAURANT MENU RECIPES:

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BIG THUNDER RANCH MENU RECIPES:

NOTE: Big Thunder Ranch opened in 1986 and closed permanently on January 11, 2016 and will soon be the new 14-acre “Star Wars” Land.

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OTHER RECIPES
and More Items of Interest:

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Mickey Mouse Pancakes at the River Belle Cafe!

The Famous DOLE WHIP (copycat) Recipe:

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Vintage Snow White and the Seven Dwarves Cookbook Recipes:

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And here’s the Malasadas (Jelly Donut) Recipe from the Aulani Hotel in Hawaii:

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Disneyland’s Mint Julep

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And a Disney “Adult Beverage”
(See Our Fun Cocktail Recipes Page!)

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Shrunken Ned’s Jungle Juice Cocktail

Ned1 oz Vodka
1 oz White Rum
1 oz Lemon Heart or Bacardi 151 Rum
1 oz Triple Sec
1/2 oz Orange juice
1/2 oz. Pineapple Juice
1/2 oz. Cranberry Juice
Add ingredients into a shaker with ice (except the Lemon Heart 151 rum). Shake vigorously. Pour into exotic or hurricane glass. Float the Lemon Heart 151 rum on top. Garnish with a lime wedge.

 

Kungalooza (1990s & 2010s)

Kungalooza Then & Now

Kungalooza Then & Now

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More Fun Recipes
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Cooking With Kenny Rogers – DOLE Cookbook Recipes
http://wp.me/p3dhVM-6Yk

FUN COOKING RECIPES
https://joshwilltravel.wordpress.com/fun-cooking-recipes/

FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/

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POPCORN!

Popcorn 77

Vintage Disneyland! Vacationland Summer ’77 magazine



 

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Cooking With Kenny Rogers!

COOKING WITH KENNY ROGERS!


A DOLE COOKBOOK with Food & Drink Recipes:

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The cookbook was a thrift store find!
Cool “All- American” recipes from “The Gambler”
(sorry, they’re not in order and just camera pics of some of the recipes):

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“You’ve got to know when to hold ’em Know when to fold ’em
Know when to walk away And know when to run
You never count your money When you’re sittin’ at the table
There’ll be time enough for counting When the dealin’s done.”


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Kenny Rogers’ Roasters Cornbread Muffins Recipe:

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KENNY ROGERS ROASTERS FIRE-AND-ICE CHILI

1 20-ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 28-ounce can tomatoes cut up
1 6-ounce can tomato paste
1 4-ounce can diced green chili peppers drained
1 green pepper chopped 3/4 cup)
1 medium yellow onion chopped (1/2 cup)
2 cloves garlic minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese.

Directions:
1. Drain pineapple, reserving juice.
2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.
3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.
5. Let diners add their own toppers. Makes 8 to 10 servings. Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.


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KENNY ROGERS BARBECUE SAUCE:

Ingredients:
1 cup water
1/3 cup white vinegar
3 tablespoons cornstarch
6 tablespoons sugar
1/2 cup ketchup
1 tablespoon soy sauce
2 teaspoons onion powder
1 1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
2 tablespoons bottled red hot sauce

Directions:
Add all ingredients in order as listed into a blender.
Blend with on/off speed on high until very smooth.
Cook on stove over medium high heat until thickened.
Remove from heat and cool until lukewarm.
Refrigerate in covered container to use within a few weeks
or freeze to use within a few months.
(If desired you can add a few drops of red food coloring).

KENNY ROGERS ROASTERS BBQ SAUCE:

Ingredients:
1 cup Applesauce
1/2 cup Heinz ketchup
1-1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon.

Directions:
In heavy saucepan add all ingredients. Bring mixture to a boil.
Stir constantly about 4 to 5 minutes.
Turn heat to low and continue to stir (3 to 5 minutes) so sugar is completely dissolved.
Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered.
Transfer to top of double boiler over simmering water if using as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.
This BBQ Sauce freezes well.

NOTE: The first Kenny Rogers Roasters Restaurant opened in Coral Spring, Florida in August of 1991. The last Kenny Rogers Roasters Restaurant in North America was located in the Ontario Mills Mall in Ontario, California. It closed December 31, 2011.

In April of 2008, Berjaya Corp Berhad (BCorp), a Malaysia-based corporation, wholly owned subsidiary of ROASTERS Asia Pacific and master franchise for Kenny Rogers ROASTERS fully acquired the chain’s parent company, US-based Nathan’s Famous Inc.
Berjaya Food Berhad (“BFood”) incorporated in Malaysia in October, 2009 and was converted into a public limited company in December, 2009. In May of 2010, the Berjaya Group Berhad was added to the Morgan Stanley Capital International (MSCI) Malaysia Index. BFood was listed on The Main Market of Bursa Malaysia Securities Berhad in March, 2011.

Kenny Rogers’ Roasters Restaurant Locations in Asia: http://www.kennyrogersroasters.com/branch.shtml

 


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Disney’s Secret Recipes
http://wp.me/p3dhVM-6Xo

More Fun Recipes
http://wp.me/p3dhVM-6Y3

FUN COOKING RECIPES
https://joshwilltravel.wordpress.com/fun-cooking-recipes/

FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/

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Recording “We Are The World” A&M Studios Los Angeles Jan 28, 1985 [AP photo]

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Everyone knows his song “The Gambler”
so please enjoy an earlier hit from way-wayback:

Kenny Rogers and The First Edition
“Just Dropped In (To See What Condition My Condition Was In)”

Lip-synced performance from the “Smothers Brothers Comedy Hour” television show:

Live Vocal (with canned music) performance for television 1968:

Live Performance from the “Kenny Rogers Rollin’ On The River” television show and the “Remember the 70’s” DVD:

“Just Dropped In (To See What Condition My Condition Was In)”
written by Mickey Newbury and first recorded by Jerry Lee Lewis in 1967

(Yeah, yeah, oh, yeah) / (What condition my condition was in)

I woke up this mornin’ with the sundown shinin’ in.
I found my mind in a brown paper bag within.
I tripped on a cloud and fell-a eight miles high
I tore my mind on a jagged sky.
I just dropped in to see what condition my condition was in.

(Yeah, yeah, oh, yeah) / (What condition my condition was in)

I pushed my soul in a deep dark hole and then I followed it in.
I watched myself crawlin’ out as I was a-crawlin’ in.
I got up so tight I couldn’t unwind,
I saw so much I broke my mind.
I just dropped in to see what condition my condition was in.

(Yeah, yeah, oh, yeah) / (What condition my condition was in)

Someone painted “April Fool” in big black letters on a “Dead End” sign.
I had my foot on the gas as I left the road and blew out my mind.
Eight miles outta Memphis and I got no spare,
Eight miles straight up downtown somewhere.
I just dropped in to see what condition my condition was in.

(Yeah, yeah, oh, yeah…)

Produced by Mike Post. Some top studio musicians including Glen Campbell and Hal Blaine played the backing music and Post used effects, like phasing and backward mastering innovated by The Beatles, to give the song the psychedelic sound of the 60’s. It was released in 1968 to lukewarm reception until it was performed (lip-synced in a psychedelic video) on the “Smothers Brothers Comedy Hour” television show.
The song hit #5 on the “Billboard Hot 100”.

“Gutterballs” dream from the film “The Big Lebowski” with the song as the soundtrack:

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“Far Out Man!”



 

Dinner at the Texas Roadhouse BBQ in Medford, Oregon

Dinner at the Texas Roadhouse BBQ in Medford, Oregon

Our first night in Ashland, we had the fine idea to drive up to Medford (only about 20 minutes north on the 5 freeway) to the Texas Roadhouse BBQ for a big dinner.

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Dinner at the Texas Roadhouse BBQ in Medford, Oregon

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Dinner at the Texas Roadhouse BBQ in Medford, Oregon

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Dinner at the Texas Roadhouse BBQ in Medford, Oregon

The first thing you’ll notice about the Texas Roadhouse BBQ is the decor. Lots of wood, brick, neon beer signs, farm and western chotckes, and more wood.

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“New Country Rock” on the Jukebox at the Texas Roadhouse BBQ

The second thing you’ll notice is the noise… it’s very loud inside! The place is always busy and full of people. The hard wood surfaces and concrete floor amplify the noise and they play LOUD “New Country” music throughout the restaurant.

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Shelled Peanuts at the Texas Roadhouse BBQ in Medford, Oregon

On The Menu: BBQ baby back pork ribs, bone-in ribeye steak with fries, side of chili, dinner salad, bread & butter, salted shelled peanuts and a coke.

 

The food was good. The steak was done right. They boil their ribs and they boiled these a long time. If you like boiled BBQ ribs you’ll probably like theirs. The portions are large, there are lots of side items to choose from, and it’s good “country music” time. If you don’t like loud country music, best to find another restaurant. It’s a good concept and the waitstaff will keep on dancing for your enjoyment!

Texas Roadhouse BBQMedford, OR

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Moosehead mounted over the front doors…