Rainforest Cafe Copycat Food

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COPYCAT RAINFOREST CAFE VOLCANO



Copycat Rainforest Cafe Volcano image

I have had this many times at the Rainforest Cafe and finally have decided to try and copycat it. Well, I finally think that I have. It is alot of ice cream, brownie, and sauces, but it is ohhhh sooooo goooodddd.....

Provided by jb41848

Categories     Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

4 already made chocolate brownies, cut into 8 inch pieces
12 scoops vanilla ice cream (or more)
1 can whipped cream
3 tablespoons caramel sauce
3 tablespoons hot fudge, warmed and kept warmed

Steps:

  • On a chilled large round plate or platter arrange the scoops of ice cream so that they make a pile in the center of the plate.
  • You may use more ice cream or less, up to you.
  • Next, arrange the brownies along the sides of the ice cream so that it looks like a volcano shape.
  • Next, drizzle the top and down the sides with the 2 sauces.
  • Finally, add the whipped cream directly down the center of the volcano and then all over the sides.
  • Drizzle with more sauce and stick a sparkler or streamer in the middle.
  • Make sure you yell VOLCANO when you serve it.

Nutrition Facts : Calories 266.2, Fat 11.2, SaturatedFat 5.1, Cholesterol 28.7, Sodium 182, Carbohydrate 40.2, Fiber 1.2, Sugar 24.1, Protein 3.7

COCONUT BREAD PUDDING FROM THE RAINFOREST CAFE



Coconut Bread Pudding from the Rainforest Cafe image

This great recipe comes from the Disney Resort Recipe collection! You dont need to spend $10.00 a helping when you can make it yourself! The only thing missing Disneyland!

Provided by SummerThyme

Categories     Dessert

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb loaf white bread, cut in 1 inch cubes
1/2 cup sweetened flaked coconut
1/3 cup dried apricot, julienne cut
30 ounces Coco Lopez
2 cups whole milk
1 tablespoon vanilla extract
6 large eggs
1 1/2 cups sugar
vanilla ice cream
chocolate shavings
whipped cream
toasted coconut
powdered sugar

Steps:

  • Preheat oven to 350°F
  • Line bottom of a 10 x 13 x 3 inch 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 the foiland 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.
  • Source: Rainforest Cafe.

CONFETTI VEGGIE SLAW (RAINFOREST CAFE)



Confetti Veggie Slaw (Rainforest Cafe) image

We had the Napa Veggies at the Rainforest Cafe and knew we had to find a way to make something similiar at home. My kids now say that our recipe is better than the Rainforest Cafe's. There is a lot of room for personal taste with this recipe, add other veggies or take out those you don't like. Our favorite is the Jicima, we could never leave that one out! This recipe makes a ton, but it keeps well. It will still be nice & crispy 4 days later.

Provided by Darcys Diner

Categories     Vegetable

Time 30m

Yield 20 serving(s)

Number Of Ingredients 15

1 (8 3/4 ounce) can corn, drained (we use white shoepeg)
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 large jicama, julienned
2 cups carrots, julienned (about 4 carrots)
1/3 cup red onion, chopped
1/2 cup raisins (I use mix of white & regular)
1 cucumber, sliced
1 cup red cabbage, julienned (optional)
2/3 cup vinegar (I use seasoned white rice vinegar)
1/2 cup sugar
1/4 cup vegetable oil
1/4 teaspoon pepper (or to taste)
1/2 teaspoon salt (or to taste)

Steps:

  • Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.

Nutrition Facts : Calories 104.6, Fat 3.1, SaturatedFat 0.4, Sodium 71.1, Carbohydrate 19, Fiber 4.2, Sugar 10.2, Protein 1.4

RAINFOREST CAFE RASTA PASTA FOR TWO OR THREE



Rainforest Cafe Rasta Pasta for Two or Three image

Make and share this Rainforest Cafe Rasta Pasta for Two or Three recipe from Food.com.

Provided by Diana Adcock

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 (8 ounce) box bow tie pasta
2 cloves garlic
2 teaspoons olive oil
1 cup chopped fresh spinach
1 cup broccoli floret
1 medium red pepper, roasted (you can purchase roasted peppers in jars at your grocers)
1 cup grilled chicken, sliced into 1/2 inch wide strips
1 cup prepared alfredo sauce
1/8 cup basil pesto
1 teaspoon italian seasoning
2 teaspoons shredded parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • In a large skillet saute the garlic in olive oil.
  • Add spinach and broccoli, red pepper and grilled chicken.
  • Toss to combine.
  • Stir in Alfredo sauce and pesto, simmer for 5 minutes.
  • Drain pasta and pour into a bowl.
  • Top with sauce and toss well.
  • Sprinkle with Italian seasoning and Parmesan cheese.

Nutrition Facts : Calories 529.4, Fat 10.6, SaturatedFat 2.3, Cholesterol 97.2, Sodium 74.2, Carbohydrate 91, Fiber 7.2, Sugar 4.8, Protein 19.7

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