Half rack of St. Louis style pork spareribs, Smokin’ Mojo BBQ sauce, coleslaw, Safari fries

Mojo Bones

Chimi-Cha-Chas, Spinach & Artichoke Dip, Cheese Sticks, Chicken Strips

Awesome Appetizer Adventure

Shrimp, sautéed chicken, bell peppers, onions, tomatoes, andouille sausage, hot & spicy Cajun sauce, linguini

Pastalaya

Chicken, broccoli, carrots, Gochujang sauce, Mandarin oranges, peppers, crispy wontons, red cabbage, green onions, sesame seeds, Jasmine rice

Korean Spicy Stir-Fry

Gluten sensitive pasta, local garden vegetables, mushrooms, basil, shaved parmesan cheese, red pepper flakes, white wine tomato sauce

Anaconda Pasta

Bourbon BBQ glazed shrimp, Caribbean Coconut Shrimp, Fried Shrimp, Shrimp Scampi, Caribbean rice

Shrimp Sampler Platter

Fried Wisconsin cheddar cheese curds served with boom boom sauce.

Cheese Curds

Grilled chicken, blue cheese, black olives, tomatoes, egg, cucumber, bacon, green onions, balsamic vinaigrette.

Volcanic Cobb Salad

Caribbean Rice

Sirloin steak, shrimp scampi, Caribbean coconut shrimp, seasonal vegetables.

Jungle Steak & Shrimp

Big Islander Caesar Salad with Chicken

Big Islander Caesar Salad

Spinach & Artichoke Dip*

Grilled onions, bell peppers, sour cream, guacamole, lettuce, cheddar and Monterey Jack cheese, pico de gallo, Caribbean rice, black beans, flour tortillas

Amazon Fajitas - Beef

Blackened, grilled or fried, jalapeño ranch, red cabbage, citrus vinaigrette, pico de gallo, black beans

Fish Taco Blackened

Italian sausage, ground beef, spinach, basil, mozzarella & parmesan cheese

SOUTHERN CROSS LASAGNA

Cajun chicken, Monterey Jack cheese, cheddar cheese, pico de gallo

Chicken Quesadillas*

Safari Fries

Peppers, onions, black bean chili, Monterey Jack cheese, cheddar cheese, Chili Con Queso, green onions, sour cream, pico de gallo, salsa

Beef Lava Nachos

Hand battered chicken tossed in Gochujang sauce, Asian slaw, topped with pineapple salsa, peanuts, served with crisp lettuce cups

Korean Fried Chicken Lettuce Wraps

Marinara sauce and mozzarella cheese topped with arugula, tomato & shaved parmesan salad, balsamic glaze

Mozzarella Flatbread with Arugula

Caribbean fried chicken, hot honey drizzle, topped with coconut curry tropical slaw

Bimini Chicken Sandwich

Amazon Bruschetta

A WILD PLACE TO SHOP AND EAT

mojo bones rainforest cafe recipe

Preheat your oven to 300°F (150°C). Remove the membrane from the back of the ribs and season both sides with salt, black pepper, garlic powder, and onion powder.

Prepare the Ribs

Place the ribs on a baking sheet lined with aluminum foil. Cover the ribs with another piece of foil and bake in the preheated oven for 2.5 to 3 hours, until tender.

Bake the Ribs

Remove the ribs from the oven and brush a generous amount of Smokin’ Mojo BBQ sauce on both sides. Increase the oven temperature to 400°F (200°C) and return the ribs to the oven uncovered. Bake for an additional 15-20 minutes to caramelize the sauce.

Apply BBQ Sauce

In a bowl, combine 2 cups of shredded cabbage, 1 cup of shredded carrots, ½ cup of mayonnaise, 1 tbsp of apple cider vinegar, and salt and pepper to taste. Mix well and refrigerate until serving.

Prepare Coleslaw

Cut 2 large potatoes into fries and soak them in water for 30 minutes. Drain, pat dry, and fry in hot oil until golden brown and crispy. Season with salt.

Prepare Safari Fries

Slice the ribs and serve them hot with coleslaw and Safari fries on the side.

Serve

St. Louis style pork spareribs

Salt

Black pepper

Garlic powder

Onion powder

Smokin’ Mojo BBQ sauce

chimi cha chas: Delicious Appetizer Recipe

In a bowl, mix together cream cheese, cheddar cheese, and diced jalapeños until well combined.

Prepare the Filling

Spread the filling onto each tortilla and roll tightly. Cut into bite-sized pieces.

Fill the Tortillas

Heat oil in a skillet over medium heat. Fry the pieces until golden brown on all sides. Drain on paper towels.

Fry the Chimi-Cha-Chas

In a mixing bowl, combine chopped spinach, artichoke hearts, cream cheese, sour cream, parmesan cheese, minced garlic, salt, and pepper.

Combine Ingredients

Transfer the mixture to a baking dish and bake at 350°F (175°C) for 25-30 minutes until bubbly and golden on top.

Bake the Dip

Set up a breading station with flour, beaten eggs, and bread crumbs.

Prepare Coating

Dip each mozzarella stick in flour, then in beaten eggs, and finally coat with bread crumbs.

Bread the Cheese Sticks

Heat oil in a skillet and fry the cheese sticks until golden brown. Drain on paper towels.

Fry the Cheese Sticks

Dip each chicken strip in flour, then in beaten eggs, and finally coat with bread crumbs.

Bread the Chicken

Heat oil in a skillet and fry the chicken strips until cooked through and golden brown. Drain on paper towels.

Fry the Chicken Strips

flour tortillas

cream cheese

shredded cheddar cheese

jalapeños, diced

oil for frying

fresh spinach, chopped

artichoke hearts, chopped

sour cream

parmesan cheese, grated

garlic, minced

salt

pepper

mozzarella cheese sticks

flour

eggs, beaten

bread crumbs

chicken breast, sliced

Pastalaya Rainforest Cafe Recipe

Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.

Cook the Linguini

In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and andouille sausage. Cook until the chicken is browned and cooked through, about 5-7 minutes.

Sauté Chicken and Sausage

Add the sliced bell peppers and onion to the skillet. Sauté for an additional 5 minutes until the vegetables are tender.

Add Vegetables

Stir in the shrimp, diced tomatoes, Cajun seasoning, salt, and black pepper. Cook until the shrimp are pink and cooked through, about 3-4 minutes.

Add Shrimp and Cajun Sauce

Add the cooked linguini to the skillet and toss to combine all ingredients. Cook for an additional 2 minutes to heat through.

Combine with Linguini

Serve hot, garnished with fresh herbs if desired.

Shrimp, peeled and deveined

Chicken breast, sliced

Andouille sausage, sliced

Linguini pasta

Bell peppers, sliced (mixed colors)

Onion, sliced

Tomatoes, diced

Cajun seasoning

Olive oil

Korean Spicy Stir Fry Rainforest Cafe Recipe

Rinse the Jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 5 minutes.

Cook the Jasmine Rice

While the rice is cooking, prepare all vegetables and chicken by slicing, dicing, and julienning them as needed.

Prepare the Ingredients

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes or until cooked through.

Cook the Chicken

Add the broccoli, carrots, and bell peppers to the skillet. Stir-fry for another 3-5 minutes until the vegetables are tender yet crisp.

Stir in the Gochujang sauce and the drained mandarin oranges. Mix well to ensure everything is coated in the sauce, cooking for an additional 2-3 minutes.

Add Sauce and Mandarin Oranges

Serve the stir-fry over a bed of Jasmine rice. Top with shredded red cabbage, chopped green onions, crushed crispy wontons, and a sprinkle of sesame seeds.

Plate the Dish

Broccoli florets

Carrots, julienned

Bell peppers, sliced

Red cabbage, shredded

Green onions, chopped

Gochujang sauce

Mandarin oranges, drained

Crispy wontons, crushed

Sesame seeds

Jasmine rice

Anaconda Pasta Rainforest Cafe Recipe

Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and local garden vegetables. Cook for about 5-7 minutes until vegetables are tender.

Sauté the Vegetables

Pour in the white wine and bring to a simmer. Let it cook for about 3 minutes to reduce slightly. Then, add the canned crushed tomatoes and red pepper flakes. Stir and let simmer for another 5 minutes.

Add Wine and Tomatoes

Add the cooked gluten-free pasta to the skillet and toss to combine with the sauce and vegetables. Stir in chopped basil and season with salt and black pepper to taste.

Combine Pasta and Sauce

Divide the Anaconda Pasta among plates and top with shaved parmesan cheese. Serve immediately.

Gluten-free pasta

Mixed local garden vegetables (zucchini, bell peppers, cherry tomatoes)

Mushrooms, sliced

Fresh basil, chopped

Shaved parmesan cheese

Red pepper flakes

White wine

Canned crushed tomatoes

Garlic, minced

In a bowl, mix bourbon, BBQ sauce, olive oil, salt, and pepper. Add shrimp and marinate for 30 minutes.

Prepare Shrimp

Preheat grill or skillet over medium heat. Cook shrimp for 2-3 minutes on each side until cooked through.

Cook Shrimp

Set up a breading station with flour, beaten eggs, and coconut flakes in three separate bowls.

Prepare Breading

Dredge shrimp in flour, dip in egg, then coat in coconut. Heat oil in a pan and fry shrimp until golden brown, about 3-4 minutes.

Bread and Fry

Set up a breading station with flour, beaten egg, and bread crumbs in three separate bowls.

Dredge shrimp in flour, dip in egg, then coat in bread crumbs. Heat oil in a pan and fry shrimp until golden brown, about 3-4 minutes.

In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Add shrimp and cook until pink.

Add white wine, lemon juice, parsley, salt, and pepper. Cook for another 2-3 minutes.

Finish Dish

In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer covered for 20 minutes.

Prepare Rice

Fluff the rice with a fork and stir in green onions before serving.

shrimp, peeled and deveined

bourbon

BBQ sauce

olive oil

black pepper

coconut flakes

all-purpose flour

eggs

butter

white wine

lemon juice

parsley, chopped

rice

coconut milk

water

green onions, chopped

In a large bowl, mix together the all-purpose flour, cornstarch, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and has a consistency similar to pancake batter.

Prepare the batter

In a deep fryer or large heavy pot, heat the oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature.

Heat the oil

Dip each cheese curd into the batter, ensuring they are fully coated. Let any excess batter drip off before frying.

Coat the cheese curds

Carefully place the battered cheese curds into the hot oil in small batches. Fry until they are golden brown and crispy, about 2-3 minutes per batch.

Fry the cheese curds

Remove the fried cheese curds from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with Boom Boom sauce for dipping.