Hi All, I’d be appreciative of any Sci Fi Dine-In Theater recipes not already posted in here. I’m planning on doing a Sci Fi movie night setup and would love to have more of these recipes. New or old ones are all fine. Thanks everyone and thank you to all the moderators who have done an astounding job of organizing everything.
Long Island Lunar Tea
Sci-Fi Dine-In Theater Restaurant, DHS
1 part Bacardi Superior rum
1 part Teaka Sweet Tea vodka
1 part Hendrick's gin
1 part Cointreau
1 part Mr. & Mrs. T's sweet & sour,
1 part Coke.
Pour ingredients over ice and serve. Same recipe as the Disney Resort Menu's "Ultimate Long Island".
Lunar Landing
Sci-Fi Dine-In Theater Restaurant, DHS
1 part Amaretto, 1 part peach schnapps, 4 parts orange juice.
Orbiting Oreos
Sci-Fi Diner / Hollywood Studios
2 parts vanilla ice cream
2 parts whole milk
1 part Godiva chocolate liqueur
crushed oreos.
Blend and serve immediately.
Oreo Milkshake
Sci-Fi Diner / Hollywood Studios
1 cup Milk
2 scoops Vanilla ice cream
2 tbsps Orea cookie crumbles
In a blender, add milk, ice cream, and Oreo crumbles. Blend for 2 minutes. Pour into glass and garnish with a sprinkle of Oreo crumbs.
Option #2
Blend 1 cup milk and 2 scoops of cookies & cream ice cream. Blend for 2 minutes.
Space Invaders
Sci-Fi Dine-in Theater, DHS
2 parts Premium Patron Silver Tequila
1 part Blue Curacao
4 parts sweet and sour mix
Serve in a salt rimmed glass.
Space Monkey
Sci-Fi Dine-in Theater, DHS
Serves 1
12 ounces chocolate milk shake
¾ ounce coconut rum
¾ ounce crème de banana liquer
Blend and serve in tall glass.
The Comet
Sci-Fi Dine-In Theater Restaurant
1 part Rum
1 part vodka
1 part gin
1 part tequila
2 parts sweet and sour mix
2 parts cranberry juice.
Spinach and Feta Spread
from Sci-Fi Dine-In Theater Restaurant
2 lb sour cream
1 lb mayo
pinch of black pepper
3 oz minced garlic
6 oz capers, washed
2.25 lb feta, crumbled
9 oz baby spinach, julienne
3 oz Roasted red peppers, diced
15 oz walnuts, toasted
Mix together all ingredients and chill.
Artichoke Spinach Dip
Sci Fi Dine In Theater, Disney-MGM Studios
1 pint heavy cream
6 oz. spinach (chopped, fresh or frozen)
2 oz. Swiss cheese
2 cloves garlic, minced
1/2 tsp Kosher salt
11 oz. artichoke hearts, canned
8 oz. Monterey Jack cheese
2 oz. Asiago Cheese
2 oz. roasted red pepper, chopped
1/4 tsp white pepper
Reduce the heavy cream by 1/2. While reducing, chop artichokes, spinach, garlic, and red peppers. After heavy cream has reduced, add the cheeses in small amounts until all the cheese has melted. Then add all chopped vegetables and seasoning, simmer and serve.
Chipotle Honey BBQ Chicken Wings
Sci Fi Dine In Theater, Hollywood Studios, Disney World
10 lbs Chicken Wings
2 each Chipotle Peppers in Adobo Sauce
2 cup BBQ sauce
2 tbsp Honey
2 tbsp Maple syrup
2 tbsp Jack Daniel Bourbon
Wing seasoning
1/4 cup Herb Seasoning Mix
1/4 cup Cajun Seasoning Mix
1/4 cup Cornstarch
Put all ingredients except seasoning and chicken together in a blender and blend well.
Place sauce in a pan on low heat and heat for 10 minutes and keep warm. Preheat oven to 350 degrees F.
Drain and dry chicken wings. Season chicken wings with mixture of Herb and Cajun seasonings.
Coat wings with cornstarch. Place seasoned chicken wings on a baking sheet pan in a single layer.
Spray chicken wings with non-stick food spray.
Bake in oven for 45 minutes to 1 hours till in internal temperature reaches at 165 degrees F.
Put cook chicken wings in a mixing bowl, ladle BBQ sauce over chicken, toss and coat well
Bacon Lettuce Tomato Soup
Sci-Fi Diner, DHS, WDW
1 8-ounce can Tomato Basil Soup
6 strips bacon, cooked and chopped
6 ounces shredded lettuce
3 slices white bread (toasted and cut in 1/2)
Cook soup according to directions on can. After soup is cooked, ladle into a bowl. Place a half slice of toast on top of soup. Add 1 ounce of shredded lettuce on top of toast. Add 1 ounce of chopped bacon on top of lettuce.
Blue Cheese Vinaigrette
Sci-Fi Dine-In Theater Restaurant, Hollywood Studios
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
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. Makes 1 1/2 cups.
Cucumber Salad
Sci-Fi Dine-In Theater, Disney's Hollywood Studios
1 quart Hot water
1 quart Cold water
1/2 gallon Cider Vinegar
6 pounds Sugar
.5 ounce Cracked black Pepper
8 pounds European Cucumber, sliced
1 pound Sliced Red Onion
Score the Cucumbers with a fork. Dissolve sugar in hot water, once completely dissolved add the rest of
the ingredients, chill to less than 41 degrees and store with proper labeling.
Cut cucumbers and onions ahead of time and add the dressing to the salad at least 1 hour before service. Make sure all product is covered with liquid. At service, fill bowl up with about ½ bowl of liquid.
Marinated Tomatoes
from Sci-Fi Dine-In Theater, Disney-MGM Studios
3 oz yellow tomatoes, sliced ¼ “ thick
3 oz red tomato, sliced ¼” thick
¼ oz basil, whole
¼ oz red onion slices
1 oz mozzarella cheese, diced
¼ oz balsamic reduction (below)
¼ oz black pepper – fresh ground
Alternate the tomatoes, place 2 slices of onion on top and cheese. Drizzle with balsamic lightly sprinkle pepper over tomatoes. Not on the rim.
Balsamic Reduction
Reduce balsamic vinegar by 2/3 and cool. Drizzle over tomatoes
Mac & Cheese
Sci-Fi Dine-In Theater Restaurant, Hollywood Studios
Serves 4 - 6
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
10 slices orange American cheese
1 teaspoon yellow mustard
3 cups rotini pasta
1 1/2 cups cheddar cheese, grated
salt and pepper, to taste
In a large saucepan, melt butter on medium. Add flour and cook 5 minutes, stirring constantly until it forms a roux. Heat milk in microwave just until hot then slowly whisk it into the roux. Simmer 10 minutes until thickened, stirring constantly. Add sliced cheese and yellow mustard. Blend well until cheese has melted. Do not boil. Season with salt and pepper.
In a separate pot, cook pasta according to package directions. Drain well and rinse under cold water. Mix cooked pasta with cheese sauce, stirring well to coat. Pour into a casserole baking dish and sprinkle top with remaining grated cheddar cheese. Broil in oven until cheese melts and top is lightly browned.
Bacon Mac and Cheese
Sci- Fi Diner, DHS, WDW
1 pound of bacon, diced
3 cups macaroni elbow noodles
3 tablespoons bacon fat
4 tablespoons all purpose flour
1 1/2 cup milk
8 ounces processed cheese (or 12 slices American Cheese)
1 cup shredded cheddar cheese
1 teaspoon yellow mustard
Salt and pepper to taste
Cook bacon in a shallow frying pan until crispy. Drain bacon fat, reserving 3 tablespoons. Set bacon aside on paper towels to drain. While bacon is cooking, boil water for and cook macaroni elbow noodles according to package instructions. Drain and set aside.
In a large saucepan, add the bacon fat and flour and whisk until it becomes a roux. Slowly add milk and mix until incorporated, it begins a low simmer, and is slightly thickened. Add processed cheese, shredded cheddar cheese, yellow mustard, and bacon. Stir until cheese is mixed; do not let it boil! Toss in pasta and stir until pasta is coated in cheese and bacon mixture. Season to taste and serve warm.
Crispy Onion Rings
Sci-Fi Dine-In Theater Restaurant, Hollywood Studios
1 large onion (or 2 small), cut into 1/4 inmch rings
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk
1 cup dry bread crumbs
cooking oil, for frying
salt, to taste
In a large bowl, mix flour, baking powder and salt. Add in the separated onion rings and toss to coat.
Remove the rings from the bowl and set aside on a plate.
Now add the egg and milk to the flour mixture and whisk until well blended. In a second bowl, pour dry bread crumbs. Heat 1-inch of oil in a deep skillet to 365 degrees or until a drop of batter begins to sizzle. When oil is ready, begin coating the onion rings.
First dip them into the batter, shake to remove excess then place in bread crumbs to coat. Shake again then place into the hot oil for 2 to 3 minutes, until golden brown. Turn and brown other side.
Remove from hot oil and place on paper towel-lined plate. Sprinkle with additional salt, to taste.
Serve with ketchup or horseradish dipping sauce.
Sci-Fi Shrimp Pasta
Sci-Fi Dine-In Theater, Disney's Hollywood Studios
4 ounces olive oil
6 ounces sun-dried tomatoes, julienne
2 ounces garlic, chopped
32 large shrimp
2 ounces capers, drained
4 ounces Chardonnay
4 ounces Kalamata olives, quartered
16 ounce box bowtie pasta, cooked
8 ounces artichoke hearts, quartered
2 ounces spinach leaves
6 ounces feta cheese, crumbled
salt and pepper to taste
Heat oil in pan until light smoke. Add sun-dried tomatoes and garlic. Saute for a minute, being careful not to burn garlic. Add shrimp, capers, salt and pepper. Cook until shrimp are 3/4 done. Add wine to deglaze the pan. Let this reduce for 2 minutes on medium to high heat to cook out the alcohol in the wine. Add pasta, olives, artichokes and spinach. Toss until all ingredients are hot. Divide equally into 4 pasta bowls and top with feta cheese. Enjoy.
Seared Marinated Tofu
Sci-Fi Diner / Disney's Hollywood Studios
1 cup Olive oil
1 tbsp Fresh garlic
3 tbsp Lemon juice
1 tbsp Cajun seasoning
1/8 tsp Salt
1/8 tsp Ground pepper
8 oz tofu
Mix all spices, oil and juice in a bowl. Slice tofu into 8 equal pieces and cover with marinade.
Mango Glaze
3 tbsp Mango puree (1/2 ripe mango & 3 tbsp water in blender)
1 tbsp Soy milk or 2 % milk
1 tbsp Honey
1/8 tsp Fresh cilantro
Mix all ingredients in a bowl.
Basmati Rice
16 oz Basmati rice
1 tbsp Kosher salt
1 ea Cinnamon stick
2 ea Whole cardamom pod
1 tbsp Olive oil
2 cups Water
Place all ingredients in pan. Steam on top of stove in a double steamer.
In a sauté pan place 1 oz olive oil. Brown tofu on both sides. On large platter place rice, top with sautéed tofu-then mango glaze.
7-Bean Beef Chili
Sci-Fi Dine-In Theater, Disney Hollywood
6 servings
2 pounds ground beef
1 tablespoon butter
1 medium Spanish onion, ¼ in dice
½ cup celery, ¼ in dice
1 small green pepper, ¼ in dice
1 small red pepper, ¼ in dice
1 medium clove garlic, minced
2 tablespoons chili powder
2 tablespoons cumin powder
1 1/2 teaspoon granulated garlic
1 1/4 teaspoon brown sugar
Oregano is in the recipe but not sure how much.
1 tablespoon Kosher salt
1 teaspoon ground black pepper
2 tablespoon ancho chili powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon BBQ sauce
2 1/2 cups diced tomatoes
1/4 cup tomato paste
1 1/4 cups V-8 juice
1 cup assorted heirloom beans (makes 3 cups cooked beans)
5 ounces Tillamook Cheddar Cheese, grated
Cook beans according to size and assortment with 2 bay leaves and 1 teaspoon kosher salt.
Melt butter in pan, add beef and brown. Drain off fat, add onions, peppers, celery, garlic, both chili powders, cumin, granulated garlic, brown sugar, salt, pepper, oregano and cook 20 to 30 minutes. Add rest of ingredients except beans and simmer for 1 hour. Add beans and bring up temperature. Serve on a fried tortilla shell and garnish with Tillamook cheddar cheese and salsa.
Shrimp Penne Pasta
Sci-Fi Dine-In Theater, Disney Hollywood (from Chef Lisa)
1 serving
2 ounces olive oil
1/2 ounce garlic, minced fine
1/4 ounce capers
3 ounces plum tomatoes, sliced
1 ounce spinach
1/4 ounce basil, stems removed
2 ounces wine, white
1 ounce asiago cheese, shredded
8 ounces Penne pasta
4 ounces shrimp, 21/25
Heat pasta in boiling water.
Start with hot pan. Add olive oil and shrimp. Sauté until shrimp is ½ cooked. Add garlic, capers and basil. Cook until garlic is a light brown; deglaze with white wine. Add drained Penne pasta, tomatoes, spinach. Cook until all ingredients are hot.
Vegetable Potato Bake
from Sci-Fi Dine-In Theater, Disney-MGM Studios
2 ½ lbs hash brown potatoes (shredded potatoes partially blanched)
1 lb yellow squash, sliced 1/3” thick (lengthwise)
1 lb zucchini
6 each Portobello mushroom cap, clean gills off
4 each roasted red peppers
1 ¼ lbs soy (mozzarella) cheese, grated
1 oz corn starch
2 tbsp salt and pepper
2 oz olive oil
Keeping all vegetables separated. Slice both squash and clean mushrooms and toss with olive oil and salt and pepper. Grill all the vegetables and place on sheet pan to cool, this could be done one day ahead of time.
Mix cornstarch, potatoes and salt and pepper, together in a bowl. Get a deep sheet pan and line with
parchment paper and spray with chef coat (if this step is missed it will not come out of the pan)
Press a ¼ inch layer of potatoes in the bottom of the pans and then start layering the vegetables.
Layering, yellow squash, mushrooms, red peppers, and zucchini. In between each layer of vegetable,
sprinkle cheese (about ½ lb). Add the remainder of the cheese to the potatoes and press on the top.
Bake at 350 degrees for 45 minutes to one hour and cut into 8 servings. Top with port vinaigrette.
Chocolate Peanut Butter Cakes
Sci-Fi-Dine-In Theater Restaurant, Disney’s Hollywood Studios™
Makes 12 Single Serving Cakes
Chocolate-Pecan Streusel
1 cup all-purpose flour
1 cup sugar
1 1/2 sticks butter, room temperature
1 cup toasted chopped pecans
1/4 cup unsweetened cocoa powder
Peanut Butter Filling
1 cup smooth peanut butter
1 cup sweetened condensed milk
1 cup prepared chocolate pudding
Devil’s Food Cake
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 sticks unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs, warmed in very warm water for 10 minutes
For chocolate-pecan streusel:
1. Combine flour, sugar, butter, pecans, and cocoa powder in a large bowl. Beat on low speed with an electric mixer until blended and crumbly.
For peanut butter filling:
1. Combine peanut butter, sweetened condensed milk, and pudding in a medium bowl. Whisk until combined.
For devil’s food cake:
1. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
2. Combine boiling-hot water and cocoa powder in a separate medium bowl, whisking until smooth. Whisk in milk and vanilla extract. Set aside.
3. Combine butter, brown sugar and granulated sugar in a large bowl. Beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Reduce mixer speed to low. Alternately add flour mixture and cocoa mixture in 3 batches, beginning and ending with flour. Mixing until just combined.
For chocolate peanut butter cakes
1. Position oven racks in the upper and lower thirds of oven. Preheat oven to 350°. Spray 12 (2 1/2-inch) ramekins with nonstick spray with flour. Line the bottom of each ramekin with a parchment paper round, and spray again. Set aside.
2. Divide chocolate-pecan streusel among the ramekins. Top each with approximately 1 1/2 to 2 tablespoons peanut butter filling. Fill ramekins three-quarters full with batter. Place ramekins on 2 sheet pans.
3. Bake, switching position of pans halfway through, until cakes begin to pull away from sides of ramekins, 20 to 25 minutes.
4. Cool cakes on pans for 20 minutes. Carefully invert ramekins onto each serving plate. Serve with vanilla ice cream.