Tonga Toast Rainforest Cafe Recipes

TONGA TOAST (RAINFOREST CAFE)

We had this when we visited Disneyland...so yummy! Mine came w/o pecans but the last time my friend had this it came with them so it's in the recipe as an option.

Provided by startnover

Categories Yeast Breads

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

Tonga Toast (Rainforest Cafe) image

Steps:

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 strawberries and desired amounts of butter and syrup and nuts -- enjoy.

Nutrition Facts : Calories 444.5, Fat 5.8, SaturatedFat 2, Cholesterol 110, Sodium 392.5, Carbohydrate 91.9, Fiber 5.8, Sugar 52.4, Protein 9.6

Ingredients

4 slices of good white bread (1 inch thick, try texas toast bread)
2 bananas (sliced)
8 -12 strawberries (sliced)
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2-1 teaspoon vanilla
whipped butter
maple syrup
chopped pecans

COPYCAT RAINFOREST CAFE VOLCANO

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

Copycat Rainforest Cafe Volcano image

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

Ingredients

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

CONFETTI VEGGIE SLAW (RAINFOREST CAFE)

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

Confetti Veggie Slaw (Rainforest Cafe) image

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

Ingredients

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)

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