Recipes from Our Favorite Movies Your Kids Will Want to Try

When you’re watching movies with the kids, sometimes everyone gets hungry. It’s all that cartoon food that can get to you. The beignets from The Princess
and the Frog, the Spaghetti from Lady and the Tramp, the ratatouille from … Ratatouille … and now with Studio Ghibli films on the Disney Channel, we have all those incredible, drool-worthy Japanese dishes that look so luscious in their animated form. 

Here are a few of the most popular.

Disney: Remy’s Ratatouille 

Posted by Jesseca from One Sweet Appetite, this version of Remy’s Ratatouille is so pretty that you might actually get the kids to eat vegetables. If you have a mandoline slicer, you can get those super-thin veggie coins, just like in the movie. Just watch those fingers! Don’t delude yourself into thinking that you don’t need the hand guard. You do.


  • 1/2- 8 oz can of tomato sauce. Use homemade or Rao’s for a deeper flavor.
  • 1/2 onion, chopped
  • 2 teaspoon garlic paste (or minced garlic)
  • 1 small eggplant, sliced
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 4 tablespoons olive oil
  • 1/4 cup fresh grated Parmesan cheese
  • salt and pepper to taste


  1. Preheat your oven to 375 degrees.

  2. Stir together your onion, garlic paste, and tomato sauce. Spread into the bottom of a 9-inch pan.

  3. Line all of your chopped veggies in your dish. I started on the outer edge and worked my way in. Drizzle with olive oil and sprinkle with salt and pepper.

  4. Cover your veggies with a piece of parchment paper slid just inside your baking dish. Bake for 30-45 minutes, or until your veggies are tender. Sprinkle with cheese and serve.

Disney: Tiana’s New Orleans Beignets Recipe from The Princess and The Frog

I’ve had beignets before, but I’d never seen someone use honey AND powdered sugar. 

I guess that’s what makes Disney princess Tiana such an amazing cook.  This recipe comes from Van at Food is a Four Letter Word.

  • Prep time: 1 hour 30 minutes
  • Cook time: 15 minutes
  • Serves: 25-35 Beignets


  • 3½ Cups All-Purpose Flour
  • 1½ Teaspoon Active Dry Yeast
  • 1¼ Cups Ultra-Pasteurized Milk, Warmed to 110°F
  • ⅓ Cup Granulated Sugar
  • ½ Teaspoon Kosher Salt
  • 1 Large Egg
  • 2 Tablespoons Unsalted Butter, melted
  • Cotton Seed or Vegetable oil for frying
  • Honey for drizzling
  • Powdered Sugar for dusting


  1. Add warm milk to your mixing bowl with the paddle attached. Sprinkle in 1½ Teaspoon of Active Dry Yeast, stir and let it sit for a few minutes. When it starts to bubble add ⅓ Cup Granulated Sugar, 1½ Cups all-purpose flour mix on medium with the paddle attachment until it looks like a smooth batter. Add 1 Large Egg, 2 tablespoons melted unsalted butter, and 2 Cups of All-Purpose Flour. Mix on low until the dough starts to come together, switch to the dough hook and mix on #2 Speed for about 5 minutes, then turn up to #4 Speed for about 2 Minutes. The dough should be soft and elastic
  2. Lightly oil a large bowl, form the dough into a ball, and place it into the bowl – cover with plastic and let it rise for about 2 hours in a warm location – an oven with the light on works well. 
  3. Dust your counter generously with flour, punch down the dough, dust the top of the dough lightly*. Choose your preferred method below. 
  4. Hollow and Crispy: Pre-heat 2 inches of frying oil to 360°F (use a deep fry thermometer to monitor the temperature). Roll out dough to about ¼ inch thick. Cut into 2-3 inch squares and fry immediately in batches, flip the beignets several times so they brown evenly – don’t over crowd the pot and wait until the temp returns to 360°F before frying the next batch. Drain the beignets on a rack for a minute.
    Fluffy and Pillowy: Roll out to ⅓-½ inch thick. Cut into 2-3 inch squares. Cover with plastic wrap and let it rise for 25 minutes. Heat 2 inches of frying Oil to 350°F (use a deep fry thermometer to monitor the temperature). Fry in batches, flip the beignets several times so they brown evenly – don’t over crowd the pot and wait until the temp returns to 350°F before frying the next batch. Drain the beignets on a rack for a minute.
  5. Drizzle the warm beignets with honey and dust a generous amount of powdered sugar – VERY generous!  There should be a small mountain peak of powdered sugar on each beignet! 

*INSTANT POT: If you have an Instant Pot, lightly oil the liner, place the dough in the pot and seal the lid. Press the Yogurt button, choose the LESS setting and set for 60 Minutes.

Ghibli: Ponyo's Ramen / ポニョのラーメン

When Sylvia Wanaka asked her Instagram followers what Studio Ghibli food they most wanted her to make, she was surprised when they chose the ramen from Ponyo. But this Little Mermaid-inspired film is so charming, and Ponyo is so cute with her ramen treat, we can see why. 

Even better, her recipe is pretty easy. Make it with the kids and watch Ponyo together. 

This quick and easy ramen recipe is based on the ramen made in Gake no Ue no Ponyo (Ponyo on the Cliff)


  • 1 instant ramen noodle packet any kind you want
  • 1 egg hard or soft boiled
  • 1 green onion sliced
  • 1 piece ham cut in half
  • 2.5 cups water


  1. Prep the ingredients: Hard or soft boil the egg and cut in half, slice the green onions, and cut the ham in half.
  2. Boil water in a kettle or on the stove.
  3. Place ramen noodles in a bowl. If your ramen comes with a dry ramen seasoning packet, open and put it in now.
  4. Pour boiling water into the bowl. Cover the bowl and let it sit according to the ramen package instructions (3-5 minutes).
  5. Once cooked uncover and separate noodles using chopsticks or a fork. Mix the water, noodles, and seasoning packet together well.
  6. Top with half of the egg, sliced green onion, and both pieces of cut ham.
  7. Enjoy immediately so the noodles don't get soggy!

You can use any type of instant ramen you'd like for this recipe (I used shoyu ramen). While there are different ways of making ramen (like on the stovetop), I used the method used in the movie.

Recipe based on the ramen made in Gake no Ue no Ponyo (Ponyo on the Cliff). 

Created by Sylvia Wakana (

Enjoy! Let us know what your family likes the best.