Rainforest Cafe Caribou Coconut Chicken with Honey Mustard Sauce

§  Prep time: 10 minutes

§  Cook time: 10 minutes

Rainforest Cafe Caribou Coconut Chicken with Honey Mustard Sauce is a dish your whole family will love.

Ingredients

§  1 1/2 pounds Chicken Breast (boneless, skinless, 1/3" - 1/2" thick)

§  2 teaspoons Salt

§  2 teaspoons Sugar

§  2 cups Flaked Coconut

§  1 cup Corn Starch

§  1/4 cup Flour

§  2 Eggs (beaten)

§  1/4 cup Water

§  Deep fryer or deep skillet

§  Vegetable Oil (for deep frying)

Instructions

Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkles 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. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel. When frying chicken do not crowd and keep a check on the oil so it does not burn.

The coconut chicken was served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side. For presentation and tasty side compliment. Slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through. The pineapple will turn more intense yellow. Serving fresh sautéed pineapple is also great with a pork entree.

Amaretto Dream Cupcakes

TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling

MAKES: 24 servings

Ingredients-Cupcake  

Scroll down for frosting

• 3/4 cup butter, softened
• 1-1/2 cups packed brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup Amaretto
• 1/3 cup slivered almonds

• Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each.
  2. Combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with buttermilk and Amaretto, beating well after each addition. Stir in almonds.
  3. Fill paper-lined muffins cups two-thirds full. Bake at 375° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 2 dozen.
  
  

Amaretto Butter Frosting 

TOTAL TIME: Prep/Total Time: 15 min.   MAKES: 24 servings

Ingredients

• 3 cups confectioners' sugar
• 1/4 cup butter, melted
• 3 to 4 tablespoons heavy whipping cream
• 2 to 3 tablespoons Amaretto
• In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency. Yield: 2-1/4 cups.

Originally from: http://www.tasteofhome.com/recipes/amaretto-dream-cupcakes

Bisque from Friends

Ingredients-Al the Soup N.. recipe

§  2 cup dry White Wine

§  1 Bay leaf

§  1 Onion, roughly chopped

§  1 clove Garlic

§  2 ribs Celery

§  1 Lobster (1 to 1 1/2 pounds)

§  12 medium Shrimp, in the shell

§  24 mussels, well scrubbed

§  12 Sea Scallops

§  4 cup Heavy Whipping Cream

§  1 cup Milk

§  1 teaspoon dried Thyme

§  1 tablespoon minced fresh Parsley

§  1/4 teaspoon dried Rosemary

§  1 cup fresh Spinach, well rinsed and washed

§  1/2 cup grated Carrot

§  1/2 teaspoon fresh Lemon Juice

Instructions

Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot, and steak for 10 minutes. Remove the lobster.

Add the Shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.

Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open.

Add 2 cups water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with the tongs.

Extract the lobster meat, reserving the shells. Peel and de-vein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.

Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan.

Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.

Serves 6.

100 Year old Jam Cake with Caramel Icing

This recipe was collected by my grandmother, Mrs. OF Babb from the now defunct Memphis Press Scimitar newspaper. There's no date on the clipping but I'd guess from it's condition probably 1960-1970; I think they (the paper, that is) went under in the early 70's some time.

According to the article, this recipe comes originally from Mrs. M. G. Hodges of Henderson, Tennessee, who was 82 years old at the time; it was her mother's. Mrs. Hodges explained this cake was baked for special occasions - such as Christmas and when the preacher came to dinner. The recipe was over 100 years old at the time of publication.

The secret to the cake is aging. Make it, then let it sit a couple of days before cutting it. The clipping says that the newspaper's test kitchen let the one they made ripen for five days. Properly wrapped, it should freeze well.

1 1/2 cups butter or margarine
2 cups sugar
6 eggs
3 1/2 cups cake flour
2 teaspoons soda
2 teaspoons ground allspice
2 teaspoons ground cinnamon
6 Tablespoons buttermilk
2 cups strawberry jam

Cream soft butter. Add sugar slowly, beating until creamy. Add eggs (room temperature) one at a time. Beat well after each egg. Have flour mixture ready. Sift all-purpose flour and measure. Then sift again with soda and spices. Add flour mixture alternately with buttermilk. Mix to blend well. Mixing this cake requires about 25 to 30 minutes. Last of all fold in strawberry jam. If berries are quite large chop fine. Pour into four square 8-inch layer cake pans 2 inches deep. Brush bottom of pan lightly with salt free shortening or salad oil. Flour well. Level the batter with spatula. Drop pans several times from height of 4 inches. Bake in moderate oven (375 degrees) about 30-40 minutes or until done. Cool on cake rack 5 minutes, then turn out onto cake rack to cool completely before icing.

Frost with Uncooked Caramel Icing.

Uncooked Caramel Icing

1 1/2 stick butter
1/2 cup cream
2 cups dark brown sugar (or more for richer caramel flavor)
2 teaspoons pure vanilla
1/2 teaspoon salt
Confectioner's sugar (enough to make spreadable consistency)

Melt butter and cream together. While hot, stir in brown sugar. Cool and stir in vanilla. Stir in salt and sifted confectioner's sugar, as needed.