he ice cream.
Source: Rainforest Cafe.
Blend or process all the Cafe De Paris butter ingredients till
Combine all ingredients for Cafe de Paris butter in a
To make the Cafe de Paris butter, place all
ibs with some of the Cafe au Lait Barbecue Sauce.
ccasionally until melted. Add the Cafe patron and stir. At this
Combine Cafe Boheme, vanilla vodka, and ice in cocktail shaker.
Line chilled martini glass with chocolate syrup and shaker contents.
Top with whipped cream and a drizzle of chocolate syrup.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
or with your favorite dip(Rainforest Cafe Safari Sauce, sweet Thai chili
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, stirring until pastia is well-cooked.
Divide between 2 bowls and sprinkle with Parmesan cheese.
Serve immediately with focaccia triangles or garlic bread.
Place breasts between pieces of wax paper and pound to 1/2 inch thick.
Trim chicken breast so the pieces will measure 4\" long and about 2 1/2\" wide.
Sprinkle 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.
Preheat frying oil to 350F in a deep fryer or large skillet and have ...
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.
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!
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.
Mix all ingredients together in a glass container& blend well.
Refrigerate until ready to use.
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 ...