Rainforest Cafes Safari Soup Recipes

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RAINFOREST CAFE AUTHENTIC MOGAMBO SHRIMP



Rainforest Cafe Authentic Mogambo Shrimp image

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

Provided by LolaRuns

Categories     Penne

Time 2m

Yield 2 serving(s)

Number Of Ingredients 10

4 ounces penne pasta
1 tablespoon olive oil
1/4 cup sun-dried tomato 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)

Steps:

  • Prepare penne as directed.
  • While penne is cooking, heat olive oil in heavy sauté pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp. Sauté for one minute. Add garlic sauté 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, stirring until pastia is well-cooked.
  • Divide between 2 bowls and sprinkle with Parmesan cheese.
  • Serve immediately with focaccia triangles or garlic bread.

Nutrition Facts : Calories 420.9, Fat 11.8, SaturatedFat 2.1, Cholesterol 173.8, Sodium 277.2, Carbohydrate 53.8, Fiber 8.7, Sugar 2.1, Protein 27.1

RAINFOREST CAFE'S SAFARI SOUP RECIPE



Rainforest Cafe's Safari Soup Recipe image

Provided by á-174942

Number Of Ingredients 23

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 skinned eggplant (unless skins are very thin and tender)
16 cups water
1 can crushed tomatoes - (28 oz)
1/3 cup mixed dried beans (Romano kidney, fava, pinto, cranberry, etc)
1 1/2 tablespoons salt or to taste
2 tablespoons sugar (to 4) or to taste
1 teaspoon freshly-ground black 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

Steps:

  • 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. This recipe yields 4 servings.

RAINFOREST CAFE SAFARI SAUCE



Rainforest Cafe Safari Sauce image

A wonderful creamy mango chutney based honey mustard sauce to compliment sandwiches, wraps, good with fish and rice, and great as a dip with a little kick! Adapted from America's Most Wanted Recipes Cookbook by Ron Douglas. This recipe makes 1 1/2 cups(the original makes 3 cups), but can be easily doubled or even halved.

Provided by Sharon123

Categories     Spreads

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 6

1/2 cup mango chutney
1/2 cup mayonnaise
1/4 cup yellow mustard
1/4 cup honey
1 teaspoon curry powder
1 dash Tabasco sauce

Steps:

  • Spoon the mango chutney into a bowl, cutting up any larger chunks of fruit.
  • With a whisk, blend in the mayonnaise.Add the mustard, honey, curry powder, and Tabasco sauce, blending to thoroughly combine.
  • Scoop into 8 oz. jars and seal with lids. Store the sauce in the refrigerator for up to 4 weeks.
  • Enjoy!

Nutrition Facts : Calories 509.4, Fat 28, SaturatedFat 4, Cholesterol 20.4, Sodium 1032.2, Carbohydrate 68.3, Fiber 1.9, Sugar 51.8, Protein 2.9

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