Recipe Talk

Rainforest Cafe Safari Soup

Posted by GayleL at recipegoldmine.com 6/6/01 10:58:22 pm

Source: www.betterbaking.com

Note: "A zesty broth, filled with nice chunks of eggplant and other good things. Adapted from the Rainforest Cafe version."

1 tablespoon olive oil

2 tablespoons vegetable oil

1 pound Italian sausage - casing removed, lightly

sautéed and drained

1 cup partly cooked pasta - any shape

4 medium garlic cloves, crushed

1/3 cup diced onions

1 cup sliced carrots

1/2 cup chopped celery

3 cups diced eggplant - skinned (unless skins

are very thin and tender)

16 cup water

1 (28 ounce) can crushed tomatoes

1/3 cup mixed dried beans (Romano, kidney,

fava, pinto, cranberry, etc.)

1 1/2 tablespoon salt (to taste)

2 to 4 tablespoons granulated sugar (to taste)

1 teaspoon pepper

3/4 teaspoon garlic powder

1 bay leaf

1 teaspoon basil

1/4 teaspoon celery seed

2 tablespoons minced fresh parsley

2 tablespoons minced fresh coriander

1/4 teaspoon dry chile pepper

2 tablespoons balsamic vinegar

Lightly grease stock pot bottom to prevent beans from sticking. Sauté sausage and drain. Sauté or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.

Servings: 4

Rainforest Cafe Rasta Pasta

1 (8 ounce) box bow tie pasta

1 teaspoon chopped garlic

2 tablespoons olive oil

1 cup chopped fresh spinach

1 cup broccoli florets

1 medium red pepper, roasted

1 cup grilled chicken, sliced into 1/2-inch wide pieces

1 cup prepared Alfredo sauce

1/8 cup prepared basil pesto

1 teaspoon Italian seasoning

2 tablespoons shredded Parmesan cheese

Cook pasta according to package directions. Drain well and set aside.

In a 10-inch sauté pan, sauté garlic in olive oil. Add spinach, broccoli, red pepper and grilled chicken; toss to combine. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes. Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties. Sprinkle with Italian seasoning and Parmesan.

Yields 2 servings.

Rainforest Cafe Caribe Coconut Chicken with Honey Mustard Sauce

Posted by FootsieBear at recipegoldmine.com 7/10/01 11:29:49 am

Source: disneyrecipes.homestead.com

Where else can you dine within the rainforest, yet be minutes from a Disney adventure! The Rainforest Cafe operates two popular, theme restaurants at Walt Disney World.

Serving size: 4 to6

1 1/2 pounds chicken breasts (boneless,

skinless, 1/3- to 1/2-inch thick)

2 teaspoons salt

2 teaspoons granulated sugar

2 cups flaked coconut

1 cup cornstarch

1/4 cup flour

2 eggs (beaten)

1/4 cup water

Deep fryer or deep skillet

Vegetable oil (for deep frying)

Rainforest Cafe Honey Mustard Dressing

Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkles sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.

When chicken breast are ready to be prepared, rinse lightly and drain. Place coconut, cornstarch, and flour in a bowl and mix well.

In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel. When frying chicken do not crowd and keep a check on the oil so it does not burn.

The coconut chicken was served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side. For presentation and tasty side compliment. Slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through. The pineapple will turn more intense yellow. Serving fresh sautéed pineapple is also great with a pork entrée.

Rainforest Cafe Honey Mustard Dressing

This sauce can be used on a variety of meats, and even salads.

1/3 cup honey mustard (French's)

1/4 cup mayonnaise

1/4 teaspoon cayenne pepper

Mix mustard, mayonnaise and cayenne pepper together and blend well. Place in a covered container and refrigerate until ready to use.

Rainforest Cafe Southwestern Ancho Chile Ribeye

Posted by GayleL at recipegoldmine.com 6/6/01 10:59:08 pm

Source: Chef Richard Wineman/Rainforest Cafe - Forum.idunno4recipes.com - from Rudy2 September 16, 2000 09:20 pm

** This dish from the Rainforest Cafe was given as an ingredient recipe only. The exact amounts are proprietary information, and the restaurant will not make them public.

Rib Eye steak - dry rubbed with kosher salt,

ground ancho chile, paprika, and sugar

Pinto Bean and Portobello Mushroom Ragout

Oil

Minced garlic

Minced onion

Portobello mushroom

Red wine

Beef stock

Ancho puree

Fresh sage

Pinto beans

Roasted corn

Diced Roma tomatoes

Rib Eye Steak: dredge steak in rub; grill to desired doneness.

Pinto Bean and Portobello Mushroom Ragout: Heat oil in skillet. Add mushrooms, onion and garlic. Sauté for several minutes. Deglaze pan with red wine and reduce in half. Add beef stock, ancho puree and sage. Cook until reduced in half. Add pinto beans, roasted corn and Roma tomatoes and cook for an additional five minutes. Serve alongside steak.

Rainforest Cafe Coconut Bread Pudding

Source: Rainforest Cafe, Arizona Mills - Tempe, Arizona

1 loaf white bread

1/2 cup dried apricots

3 cups whole milk

4 cups Coco Lopez®

2 tablespoons vanilla extract

1 cup granulated sugar, divided

1 1/2 cups pasteurized egg product

1 1/2 cups shredded coconut

Preheat oven to 350 degrees F.

Cut the bread into 1-inch squares and slice the apricots into 1/4-inch strips.

In a medium saucepan, heat the milk, Coco Lopez® and vanilla extract with 1/2 cup sugar over medium heat, stirring well. Do not boil.

In a large mixing bowl, beat the eggs with the remaining 1/2 cup sugar and slowly add the hot milk to the egg mixture, stirring constantly until the sugar is dissolved.

In a 13 x 9-inch pan, place the bread and the milk mixture. Using a wooden spoon, carefully combine the ingredients. Allow to soak for 10 minutes. Add the apricots and coconut and gently incorporate.

Press the apricots down in the bread mixture to avoid burning. Cover the pan with plastic wrap and then with foil. Place crosswise on top of a sheet pan or jellyroll pan filled with water. Bake for one hour. (Check to make sure there is still water in the sheet pan.) After one hour, remove foil and plastic wrap. Bake an additional 5 to 10 minutes until golden brown. Cut into 8 equal portions.

Rainforest Cafe Napa Vegetable Slaw

Posted by LladyRusty at recipegoldmine.com 1/29/2002 7:37 am

Source: Posted by Gayle 27 November 2000 7:05 am - Source: Kansas City Restaurant Guide - kcrestaurantguide.com

Golden raisins

Red peppers

Yellow peppers

Jicama

Carrots

Zucchini

Red cabbage

They just gave us the basic ingredients. No measurements were available and the dressing was not given.

Servings: 4

Rainforest Cafe Maya Pastalaya

Posted by GayleL at recipegoldmine.com 6/4/01 10:01:07 pm

Source: newschannel5.com - Leland Anderson/Rainforest Cafe - Wednesday, August 2, 2000 Recipe #2546

Linguine noodles, cooked and drained

2 ounces chicken tenders, cubed

16 to 20 medium shrimp, tails removed

2 ounces cooked andouille sausage, sliced

2 ounces green bell peppers, diced

2 ounces red onions, sliced

2 ounces Roma tomatoes, diced

1/4 cup chopped green onions

Cajun seasoning

Seafood stock

Creole Butter Sauce

1/2 cup butter, softened

Worcestershire sauce

Minced garlic

Cayenne pepper

Black pepper

Thyme

Oregano

Kosher salt

Red pepper flakes

Place Worcestershire in blender and add remaining ingredients, except butter, for Creole Butter Sauce. Whip on low until combined. Add softened butter and mix for 2 minutes. Melt the Creole butter in a sauté pan and cook until browned. Add chicken and cook until 1/4 done. Add the shrimp. Cook until 1/2 done. Add the vegetables and the sausage. Ladle in seafood stock around the outside of the pan avoiding washing the spices off the chicken and shrimp. Cook until heated through. Place in bowl, toss with linguine, and sprinkle with tomatoes and green onions. Dust with Cajun seasoning to taste.

Rainforest Cafe Monkey Business

Posted by GayleL at recipegoldmine.com 6/4/01 10:02:54 pm

Source: Rainforest Cafe/Denver Rocky Mountain News - IDunno4Recipes - from Rudy2 Tuesday, May 02, 2000 06:38 AM

1 pound firm white bread, cut into 1-inch cubes

1/3 cup dried apricots, thinly sliced

1/2 cup sweetened coconut, shredded

2 cups whole milk

2 1/2 cups canned cream of coconut, such as

Coco Casa or Coco Lopez

1 tablespoon vanilla extract

1 1/2 cups granulated sugar

6 large eggs

Garnish

Vanilla ice cream

Whipped cream

Toasted coconut

Chocolate shavings

Powdered sugar

Preheat oven to 350 degrees F. Line bottom of 9 x 13 x 2-inch pan with half of bread. Evenly sprinkle half of apricots and shredded coconut over bread. Top with remaining bread cubes, apricots and coconut. Distribute evenly.

Rainforest Cafe Crab Cakes

Posted by GayleL at recipegoldmine.com 6/4/01 9:58:24 pm

Source: Dean Allen, Rainforest Cafe - IDunno4Recipe.com - from Rudy2 January 05, 2001 03:46pm

1 tablespoon Worcestershire sauce

Juice from 1/2 lemon

3 egg yolks

1/2 teaspoon Coleman's dry mustard

1/2 teaspoon black pepper

Pinch red pepper flakes

Pinch Old Bay seasoning

Pinch salt

3 ounces mayonnaise

1 1/2 cups fresh bread crumbs

1/4 cup fresh parsley, finely chopped

1 pound lump crab meat

Olive oil for sautéing

Combine the Worcestershire sauce, lemon juice, egg yolks, mustard, peppers, Old Bay seasoning, salt and mayonnaise in a mixing bowl and mix well. Add the bread crumbs and parsley and mix well.

Gently sift through crab meat to remove any shells. Add to the mixture and fold in gently. Do not break up the crab meat. Make into patties and sauté in olive oil for 2 to 3 minutes on each side.

Rainforest Cafe Blue Mountain Grilled Chicken Sandwich

Ingredients:

1 hamburger bun

6 ounces chicken breast half without skin

2 slices bacon, cooked

2 slices cheese

1 teaspoon Cajun seasoning

1 tablespoon teriyaki sauce

1/4 cup roasted red pepper

2 whole lettuce leaves

Directions:

Toast hamburger bun. Rub chicken with Cajun seasoning. Grill chicken breast. Brush with teriyaki sauce after grilling. Assemble sandwich - place in order desired on bun.

Rainforest Cafe Honey Mustard Dressing

Ingredients:

1/3 cup Honey Mustard

1/4 cup Mayonnaise

1/4 teaspoon Cayenne Pepper

Directions:

Mix mustard, mayonnaise and cayenne pepper together and blend well. Place in a covered container and refrigerate until ready to use.

Mickey's Gourmet Cookbook.

CINNAMON SUGAR FRENCH TOAST

1/4 c. sugar Soy bean oil

1 tsp. cinnamon Confectioner's sugar

4 slices sourdough bread (1/2" thick)

4 eggs, well beaten

Mix sugar and cinnamon. Cut bread in half diagonally. Dip in eggs, soaking well. Heat oil and fry bread until browned on both sides, Roll at once in cinnamon sugar and dust with confectioners' sugar.

CONTEMPORARY FRENCH TOAST

1 c. milk

1/2 tsp. sugar

2 eggs

1-1/2 tsp. cinnamon, divided

1/8 tsp. salt

1 loaf sourdough bread (or other bread)

butter or oil

1/4 c. confectoners' sugar

Combine milk, sugar, eggs, 1/2 tsp. cinnamon and salt. Cut bread into 3/4" slices. Dip in milk/egg to soak through. Place in hot skillet with melted butter or oil and fry until golden brown on both sides. Roll in confectioners' sugar and remaining cinnamon.

PUFFED FRENCH TOAST

(The Crystal Palace..Magic Kingdom)

2 whole eggs

2-1/2 TBLS sugar

1/2 tsp. salt

1/2 tsp. vanilla extract

2 c. milk

1 c. flour

2 1/2 tsp. baking powder

12 slices Texas style toast, cut in half diagonally

cinnamon sugar mix (4 tsp. cinnamon + 3/4 c. granulated sugar)

Mix eggs, sugar, salt, vanilla, and milk until blended. Slowly add flour and baking powder; mix until smooth. Dip bread in batter. Fry in hot skillet with 1" oil until browned. Drain on paper towels; roll in sugar mix.

Rainforest Cafe Authentic Mogambo Shrimp #127319

recipe by Run Lola

Directly from the Rainforest Cafe Safari Club publication, "The Leaf". I haven't tried it, but it's the real thing! (Unknown cook/preparation time.)

2 servings

2 minutes 1 mins prep

4 ounces penne pasta

1 tablespoon olive oil

1/4 cup sun-dried tomatoes packed in oil (drained)

1 1/2 cups mushrooms, sliced

8 shrimp, tails off (peeled and deveined)

1 garlic clove

1 cup prepared alfredo sauce

1 tablespoon shredded parmesan cheese

1/4 cup peas (fresh or frozen-thawed)

2 pieces garlic bread (or focaccia triangles)

Prepare penne as directed.
While penne is cooking, heat olive oil in heavy saute pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp. Saute for one minute. Add garlic saute until garlic is golden-brown and shrimp are cooked through.
Add Alfredo sauce and peas, stirring frequently until sauce is warm.
Remove from heat and add drained penne to pan, stiring until pastia is well-cooked.
Divide between 2 bowls and sprinkle with Parmesan cheese.
Serve immediately with focaccia triangles or garlic bread.

Rainforest Cafe Chicken Salad Dressing

2 C. mayonnaise

1 C. hoisin sauce

3 T. soy sauce

1 C. granulated sugar

1 C. sesame oil

1 C. red wine vinegar

In a mixer, combine the mayonnaise, hoisin sauce, soy sauce, sugar and sesame oil. Mix on medium speed until all is well incorporated. Slowly add vinegar and mix until incorporated.

Makes about 6 cups.

Tonga Toast (Rainforest Cafe)

recipe by homegirl

We had this when we visited Disneyland...so yummy!

Mine came w/o pecans but the last time my friend

had this it came with them so it's in the recipe as an option.

2 servings

10 minutes 5 mins prep

4 slices of good white bread (1 inch thick, try texas toast bread)

2 bananas (sliced)

8-12 strawberries (sliced)

1/3 cup sugar

1 teaspoon cinnamon

1 egg

1/4 cup milk

1/2-1 teaspoon vanilla

whipped butter

maple syrup

chopped pecans

Mix the sugar, milk, cinnamon, egg, and vanilla in a shallow pan. ( Another way I've seen this is to leave the sugar and cinnamon out of this step mix them together and then sprinkle them over the toast after it has cooked, whatever sounds good to you, I've done them both).

Dip each slice of bread, flipping it over to saturate both sides.

Fry in a frying pan that has been preheated on medium heat with a little butter in the bottom of the pan.

Brown both sides, remove from heat and garnish each slice of bread with 1/2 a banana and 2-3 strawberries and desired amounts of butter and syrup and nuts -- enjoy.