Recipe Talk

My husband took me to Rainforest Cafe and I had the Coconut Chicken and the Bread Pudding. It was the BEST I've ever tasted. I've found similar recipes and the restaurant won't part with the recipes...any ideas.

Coconut Bread Pudding

Note from Cheri:
The Rainforest Cafe is one of those restaurants that goes against expectations. Yes, it's a theme restaurant, yes it's a national chain, and yes, the food is good! Especially this award winning dessert. Follow this link to learn more about this fun restaurant.

1 lb. loaf of white bread, cut in 1 inch cubes
1/2 cup sweetened shredded coconut
1/3 cup dried apricots, julienne cut
30 oz. Coco Lopez cream of coconut
2 cups whole milk
1T vanilla extract
6 eggs
1 1/2 cups sugar
For Garnish
Vanilla Ice Cream
Chocolate Shavings
Whipped Cream
Toasted Coconut
Powdered Sugar

Serves 6-8

Preheat oven to 350degreesF.

Line bottom of a 10" X 13" X 3" pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly.

In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat.

In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist.

Cover with foil and bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden.

Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.

http://www.fabuloustravel.com/gourmet/travel/rainforestcafe/rainforest.html

Rainforest Cafe Maya Pastalaya Recipe

Ingredients:
Linguine noodles, cooked and drained
2 ounces chicken tenders, cubed
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

Directions:

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 saute 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 Caribo Coconut Chicken Recipe

Ingredients:
1 1/2 pound Chicken Breast (boneless,skinless, 1/3" - 1/2" thick)
2 teaspoons Salt
2 teaspoons Sugar
2 cups Flaked Coconut
1 cup Corn Starch
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

Directions:

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,corn starch, 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 saute 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 sauteed pineapple is also great with a pork entree

------------------
Rainforest Cafe Blue Mountain Grilled Chicken Sandwich Recipe

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 Crab Cakes Recipe
Serves/Makes: 4

Ingredients:
1 tablespoon Worcestershire sauce
1/2 lemon, juiced
3 egg yolks
1/2 teaspoon Coleman's dry mustard
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 pinch Old Bay seasoning
1 pinch salt
3 ounces mayonnaise
1 1/2 cup fresh bread crumbs
1/4 cup fresh parsley, finely chopped
1 pound lump crab meat
Olive oil for sauteing

Directions:

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 saute in olive oil for 2 to 3 minutes on each side.
----------------------
Rainforest Cafe Honey Mustard Dressing Recipe

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.
--------------------
Rainforest Cafe Rasta Pasta Recipe
Serves/Makes: 2

Ingredients:
8 ounces pasta, bow ties
1 teaspoon garlic, chopped
2 tablespoons olive oil
1 cup chopped fresh spinach
1 cup broccoli flowerets
1 medium red pepper, roasted
8 ounces cooked chicken breast halves, sliced 1/2" thick, 1" wide pieces
1 cup prepared Alfredo sauce
1/8 cup pesto sauce
1 teaspoon Italian seasoning
2 tablespoons grated or shredded Parmesan cheese

Directions:

Cook pasta according to package directions. Drain well and set aside. In a 10" saute pan, saute 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.

----------------------------
Rainforest Cafe Safari Soup Recipe

Ingredients:
1 tablespoon olive oil
2 tablespoons vegetable oil
1 pound Italian sausage - casing removed, lightly sauteed 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 cups water
1 (28 oz.) can crushed tomatoes
1/3 cup mixed dried beans (Romano, kidney, fava, pinto, cranberry, etc.)
1 1/2 tablespoon salt (to taste)
3 tablespoons 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

Directions:

Lightly grease stock pot bottom to prevent beans from sticking. Brown sausage and drain. Saute 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.

---------------
have a cookbook with 3 different French Toast recipes from Disney...none from the Rainforest, through. Maybe one of these may be similar. They are in Mickey's Gourmet Cookbook.

CINNAMON SUGAR FRENCH TOAST
(D's Contemporay Resort)

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.

Jenni Elko NV 5-5-2000

-----------------------------
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.