Rainforest Cafe Recipes

Use one (8 3/4 ounce) can of drained corn.
Julienne one green pepper.
Julienne one red pepper.
Julienne one yellow pepper.
Julienne one large jicama.
Julienne two cups of carrots; this is about four carrots.
Chop one-third cup of red onion.
Use one-half cup of raisins, mixing white and regular ones.
Slice one cucumber.
Julienne one cup of red cabbage; this is optional.
Use two-thirds cup of vinegar, like seasoned white rice vinegar.
Use one-half cup of sugar.
Use one-quarter cup of vegetable oil.
Add one-quarter teaspoon of pepper, or adjust to taste.
Add one-half teaspoon of salt, or adjust to taste.

Use four chocolate brownies, already made and cut into 8-inch pieces.
Use one can of whipped cream.
Use three tablespoons of caramel sauce.
Use twelve scoops of vanilla ice cream; add more if you want.
Use three tablespoons of hot fudge, warmed up.

Use one pound of linguine pasta, cooked and drained.
Use two ounces of chicken tenders, cubed.
Use twenty medium shrimp, tails removed.
Use two ounces of cooked andouille sausage, sliced.
Use two ounces of green bell peppers, diced.
Use two ounces of red onions, sliced.
Use two ounces of roma tomatoes, diced.
Use one-quarter cup of chopped green onions.
Use Cajun seasoning.
Use seafood stock.
Use Creole Butter Sauce.
Use one-half cup of softened butter.
Use Worcestershire sauce.
Use minced garlic.
Use cayenne pepper.
Use black pepper.
Use thyme.
Use oregano.
Use kosher salt.
Use red pepper flakes.

Use one and one-half pounds of chicken breast, boneless, skinless, 1/3" to 1/2" thick.
Add two teaspoons of salt.
Add two teaspoons of sugar.
Use two cups of flaked coconut.
Use one cup of corn starch.
Use one-quarter cup of flour.
Use two beaten eggs.
Use one-quarter cup of water.
Use a deep fryer or deep skillet.
Use vegetable oil for deep frying.

Use one-third cup of Honey Mustard (French’s).
Use one-quarter cup of mayonnaise.
Add one-quarter teaspoon of cayenne pepper.

Use one (8 ounce) box of bow tie pasta.
Use two cloves of garlic.
Use two teaspoons of olive oil.
Use one cup of chopped fresh spinach.
Use one cup of broccoli floret.
Roast one medium red pepper.
Use one cup of grilled chicken, sliced into one-half-inch wide strips.
Use one cup of prepared alfredo sauce.
Use one-eighth cup of basil pesto.
Use one teaspoon of Italian seasoning.
Use two teaspoons of shredded parmesan cheese.

Use one tablespoon of olive oil.
Use two tablespoons of vegetable oil.
Use one pound of Italian sausage, casing removed, lightly sautéed and drained.
Use one cup of partly cooked pasta, any shape.
Use four medium garlic cloves, crushed.
Use one-third cup of diced onions.
Use one cup of sliced carrots.
Use one-half cup of chopped celery.
Use three cups of diced eggplant, skinned unless skins are very thin and tender.
Use sixteen cups of water.
Use one (28 ounce) can of crushed tomatoes.
Use one-third cup of mixed dried beans, including Romano, kidney, fava, pinto, and cranberry.
Use one and one-half tablespoons of salt, adjust to taste.
Use two to four tablespoons of granulated sugar, adjust to taste.
Add one teaspoon of pepper.
Add three-quarters teaspoon of garlic powder.
Use one bay leaf.
Use one teaspoon of basil.
Use one-quarter teaspoon of celery seed.
Use two tablespoons of minced fresh parsley.
Use two tablespoons of minced fresh coriander.
Use one-quarter teaspoon of dry chile pepper.
Use two tablespoons of balsamic vinegar.