Rainforest Cafe Safari Sauce Recipes

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

Ingredients

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

AUTHENTIC RAINFOREST CAFE ORANGE WASABI MARMALADE SAUCE

Authentic Rainforest Cafe Orange Wasabi Marmalade Sauce image

I've been working on getting this one for 4 months, and FINALLY I snagged it! This is going to make a really large quantity bc it's straight from the prep book though. BTW this is the sauce that comes out with the Safari Shrimp Skewers AKA CoConut shrimp

Provided by Grimms Restaurant T

Categories < 15 Mins

Time 8m

Yield 1/2 quart

Number Of Ingredients 6

Ingredients

1/2 quart orange marmalade
4 teaspoons Dijon mustard
1 ounce rice wine vinegar
8 teaspoons horseradish
1/3 cup wasabi powder
1/2 cup soy sauce

Steps:

Mix and Chill.

Nutrition Facts : Calories 3439.9, Fat 2.1, SaturatedFat 0.2, Sodium 17515.9, Carbohydrate 891.2, Fiber 15.3, Sugar 793.5, Protein 36.7

RAINFOREST CAFE'S SAFARI SOUP RECIPE

Rainforest Cafe's Safari Soup Recipe image

Provided by á-174942

Number Of Ingredients 23

Ingredients

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.

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