McDonald’s McMuffin, Ikea meatballs, Disney Dole Whip and more ‘famous’ recipes to make at home

With amusement parks shuttered and restaurants unable to offer sit-down service because of the coronavirus pandemic, many people may be left in quarantine missing their favorite, one-of-a-kind treats.

Luckily, Ikea, Disney Parks, Cheesecake Factory and several other restaurants are pulling back the curtain on some of their iconic dishes, so people can make them from the comfort of quarantine.

Here are official make-your-own recipes of famous dishes that you can enjoy until it’s safe to venture out for the real thing.

Ikea’s famous meatballs

Though many may know IKEA for its home furniture, the company also sells food and beverages in its in-store cafeterias.

In classic IKEA fashion, the company released its meatball recipe in the form of a construction diagram on Twitter. The directions reveal how to make the meatballs, as well as the “iconic Swedish cream sauce” that accompanies them, for four people.

Disney Parks’ famous Dole Whip

When many people think of Disneyland and the Walt Disney World Resort, the taste of pineapple Dole Whip, a soft-serve ice cream sold outside the classic Enchanted Tiki Room, may also come to mind.

Though the Tiki Room isn’t taking visitors right now, the Disney app My Disney Experience has published how to make a fruity pineapple soft serve to fill the Dole Whip void. The following recipe serves four and takes five minutes to prep. (According to a recipe on Dole’s website, the original soft serve is dairy-free, so you may want to opt for dairy-free ice cream to keep your creation authentic.)

Ingredients:

• 1 big scoop of ice cream
• 4 ounces of pineapple juice
• 2 cups of frozen pineapple

Directions:

1. Add pineapple, ice cream and juice to a blender.
2. Start blending at low speed and increase to high speed. Blend until smooth. Make sure that lid is on tight!
3. Use a piping bag with a star tip to create a classic swirl, or just scoop right into bowls.

Disney Parks churro bites

Another Disney dessert option is the churro bites served throughout the parks. Here’s how to make them at home, according to the Disney Parks Blog. The recipe serves four.

Ingredients:

• 1 cup water
• 8 tablespoons butter
• ¼ teaspoon salt
• ¾ teaspoon ground cinnamon, divided
• 1¼ cups all-purpose flour
• 3 eggs
• 1½ cups vegetable or canola oil
• ½ cup sugar

Disney

Directions:

1. Combine water, butter, salt and ¼ teaspoon cinnamon in 1½-quart saucepan over medium heat. Bring pot to rolling boil.
2. Reduce heat to low.
3. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 minutes.
4. Add eggs, one at a time, and stir until combined. Set aside.
5. Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350 degrees.
6. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
7. Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
8. Drain churro bites on paper towel.
9. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

Toy Story Land’s grilled cheese

For National Grilled Cheese Day, the Disney Parks Blog shared how to make the grilled three-cheese sandwich offered at Woody’s Lunch Box in Disney World.

Here’s how a serving for four is done.

Cream cheese spread ingredients:

• ½ cup cream cheese
• ½ cup shredded Double Gloucester or cheddar
• 2 tablespoons heavy cream
• ¼ teaspoon coarse salt

Garlic spread ingredients:

• 1 cup mayonnaise
• 1½ teaspoons minced garlic
• ½ teaspoon coarse salt

Grilled three-cheese sandwich ingredients:

• 8 slices of artisan bread
• 8 cheddar cheese slices
• 8 provolone slices

Directions for cream cheese spread:

1. Combine cream cheese, Double Gloucester or cheddar, heavy cream and salt in food processor. Blend until smooth. Set aside.

Directions for garlic spread:

1. Combine mayonnaise, garlic and salt in small bowl and stir until blended. Set aside.

Direction for grilled three-cheese sandwich:

1. Lay out artisan bread slices on parchment paper or large cutting board.
2. Place two slices of cheddar on four bread slices. Place two slices of provolone on remaining bread slices.
3. Equally spoon cream cheese spread on slices with provolone. Gently smooth cream cheese spread over each slice.
4. Press cheddar side and provolone side together.
5. Heat a large skillet over medium heat for 5 minutes, until hot.
6. Brush both sides of the sandwiches with garlic spread.
7. Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown.

McDonald’s McMuffin

The Disney Parks Blog isn’t the only place people can find famous recipes. McDonald’s UK, which closed all its locations in the United Kingdom and Ireland last month, shared on Twitter how to make a sausage and egg McMuffin.

Want to make the meal creamier while staying true to the original? Use butter instead of liquid margarine. In 2015, the fast-food chain made a key ingredient switch, announcing it would use butter instead of margarine across all its breakfast items. Before then, it had used margarine to toast biscuits and English muffins and to cook eggs.

Panera Bread dishes

Panera Bread also has made several of its recipes available online, including the chain’s Asian almond ramen salad, slow cooker chicken barley soup and game-day chili, among others.

Here’s its recipe for gemelli primavera with shrimp, for four.

Ingredients:

• 12 ounces dried gemelli
• ⅓ cup extra virgin olive oil
• 8 ounces thin asparagus spears, cut into 1-inch lengths on a diagonal
• ¾ cup fresh or frozen peas
• 2 scallions, thinly sliced on a diagonal
• 2 cloves garlic, minced
• 1 pound medium shrimp, peeled and deveined, thawed if frozen
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• Zest and juice of ½ lemon
• ⅛ cup Parmesan cheese, plus extra for garnish
• 4 ounces grape tomatoes, halved lengthwise
• ⅓ cup pitted green olives, coarsely chopped
• ¼ cup chopped fresh basil
• ½ loaf Panera Bread Three Cheese Bread, sliced and toasted

Directions:

1. Bring a large pot of salted water to a boil. Add pasta and cook until tender yet chewy, 6 to 8 minutes.
2. Meanwhile, heat 1 tablespoon of oil in large, deep skillet over medium heat. Add asparagus, peas, scallions and garlic, and cook 1 minute.
3. Season shrimp with salt and pepper and add to pan along with lemon zest and juice. Cook until bright pink, 2 minutes.
4. Drain pasta, reserving ¾ cup pasta water. Add pasta and pasta water to pan along with Parmesan, stirring until creamy. Stir in tomatoes, olives and 2 tablespoons of basil.
5. Divide among plates and garnish with remaining 2 tablespoons basil and Parmesan. Serve with toasted Panera Bread Three Cheese Bread.
6. Tip: Gemelli is a twisted short pasta, but you can use any short, shaped pasta for this dish. Try cavatappi, cut fusilli or penne instead.

Cheesecake Factory specialties

Cheesecake Factory has published recipes online for many of its dishes, including its almond-crusted salmon salad, California guacamole salad and chicken bellagio. Click here to find out how to make these tasty creations and others.

Here’s how to make the restaurant’s Cajun jambalaya pasta for two.

Ingredients:

• 2 ounces olive oil
• 1 lb. boneless/skinless chicken breasts, cut into 1-inch pieces
• 2 Tbls. Cajun spice blend
• 4 oz. red, yellow, green peppers, cut into thin strips
• 4 oz. red onions, cut into thin strips
• 6 oz. shrimp (shells, tails and veins removed)
• 1 Tbl. blanched garlic, minced
• 2 tsps. Cajun spice blend
• ½ tsp. kosher salt
• ¼ tsp. ground black pepper
• 4 oz. roma tomatoes, diced in 1-inch pieces
• 1½ cups spicy chicken-seafood broth
• 1 Tbl. chopped parsley
• 1 lb. linguini pasta (fresh)

Directions:

1. Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.
2. Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done. Add the garlic into the pan. Season all of the ingredients with kosher salt, ground black pepper and a little more Cajun spice.
3. Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done and the vegetables are tender.
4. Drop the pasta into boiling salted water, and cook until al dente.
5. Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.

Contributing: Jayme Deerwester

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