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Does Anyone Know Or Have A Close Recipe To The Rainforest Cafe Paradise Pot Roast

Rain Forest Cafe Recipe????

A few years ago we ate at the RainForest Cafe in TX, and my husband had the "Blackened Pot Roast". He's been after me ever since to duplicate it, but I haven't had ANY luck finding the recipe. I think they may have changed the menu and renamed it "Paradise Pot Roast". I've tried google, yahoo, ask.com, and every recipe site I know already. Does anyone have this recipe or know where I can get it? One women's magazine has a "get the restaurant recipe" column that might work, but I don't remember what magazine it was. Any help would be appreciated!!!

Does anyone have the recipe for Bob Evans Restaurants Pot Roast?

i have never tried this pot roast so i do not know what ingredients are in it But there are some terrific recipes for pot roast and here are a couple of my favorites 3 lb chuck roast 1 can cream of celery or cream of mushroom soup 1/2 -1 pkg dry onion soup mix 1 can of water and 1 beef bouillon cube( or 3/4 can beef broth) 1 bay leaf and 1 clove minced garlic rinse roast in cold water shake off excess water put in crock pot mix ingredients, pour over roast cook on low for 7 to 9 hours you can add quartered potatoes celery a small sliced onions and baby carrots if you wish I like the celery soup better also you can use a package of dry ranch dressing in place of the dry onion soup it is delicious both ways Another way is to brown the roast in a little oil put in pot add 11/4 cups tomato juice or a can of diced tomatoes a beef cube crushed,mushrooms 1/4 cup red wine bay leaf & clove or 2 of minced garlic 1/2 t salt you can add a good squirt of ketchup if you like and cook on low 7 -9 hours if you do not want to add the any vegggies to the crockpot you can put in oven baking dish salt pepper and drizzle with melted margarine, butter or oil cover and bake till tender

Rain Forest Cafe Recipe????

A few years ago we ate at the RainForest Cafe in TX, and my husband had the "Blackened Pot Roast". He's been after me ever since to duplicate it, but I haven't had ANY luck finding the recipe. I think they may have changed the menu and renamed it "Paradise Pot Roast". I've tried google, yahoo, ask.com, and every recipe site I know already. Does anyone have this recipe or know where I can get it? One women's magazine has a "get the restaurant recipe" column that might work, but I don't remember what magazine it was. Any help would be appreciated!!!

I am looking for a good pot roast recipe. Does anybody know of one?

Pot Roast
3.5 lb Roast,chuck or rump
2 cups of coffee
1/4 cup of Worchestershire sauce
1/2 cup vegetable oil
1 Large onion,cut in half
1 lb of carrots, ends removed,peeled and sliced lengthwise
3 lbs of red potatoes,washed,cut in quarters
6 stalks of celery, washed and sliced lengthwise,cut in half
1 Can of Cream of Mushroom soup,mixed with 1/4 cup water
1 tbl spoon minced garlic
salt and pepper

Pour oil in Dutch oven, fry 2 halves of onion, face down in skillet on med -high heat until dark. Take out of pan and add roast. Brown on both sides on med heat.
Add all vegetables, browned onion, then coffee,wort sauce,and mushroom soup and water. Add garlic salt,
and salt and pepper.
Cover with lid,cook for 2 hours on low heat or until meat pulls away easily.

Both are wrong if used just by themselves. The phrase "anyone know" must appear in the right question form:Does anyone know?And when you use 'knows', it should be with 'someone' or 'no one' or 'everyone':Let's ask around, maybe someone knows where Tim went.We asked a lot of people, no one knows where he went.Everyone knows that Tim went to London.

Idaho russets are hard potatoes that cook up fluffy when baked. They take longer to cook , usually you peel and dice them for pot roast. Red, white, yellow or the Yukon Golden potatoes I like when slow simmering a pot roast. They have a waxy thin skin that doesn’t have to be peeled, the potatoes take on the flavor of the broth. They usually are small 2” or even like large marbles, bite-sized, so no cutting, dicing, or peeling is needed. If the peel is left on the potatoes don’t disintegrate. They are my favorite for pot roast and serve up pretty on a plate. Because some of these potatoes have different colors (red, rose, yellow, purple, greenish, and white), they are pretty like dyed eggs on Easter morning looking good alongside carrots and onion quarters or stalks of celery.

You could go traditional Sunday roast… Personally I'd head in a potato-and-veg direction.Gravy is a must. I favor a white gravy personally - a roux of butter and drippings and then milk till it reaches a desired texture. But when I cook for others who aren't familiar with my tastes I go the stock route - usually chicken because that's what's available.For potatoes - mash is the easiest for a dinner-round-the-table. I like it a little textured and not completely whipped smooth - mashed with sour cream, butter, salt, pepper, chopped spring onions. You can try fancying it up with bacon bits and drippings instead of salt and butter, or with the addition of roasted garlic and sweet translucent sautéed diced onions.Veg - any number of veg sides would go well with meat and potatoes but you want to bear in mind that you need something robust. Something with a bit of bite and crunch to contrast the rich soft mash. I've done broccoli, my mum favors huge stalks of asparagus, Brussels sprouts - not overlooked, mind - work pretty well. Just remember to keep it simple. Salt, pepper, maybe some garlic. Maybe depending on the seasonings you use in the beef and potatoes, you can tie all three together. Subtly of course. No need to browbeat your diners with ‘ROSEMARY!!’ or ‘PAPRIKA!!’Personally I like to keep seasonings as simple and minimal as I can get away with because there's nothing more beautiful to me than a gorgeously marbled piece of meat or the fresh sweetness of vegetables from the market. I used to not season at all. I still eat my steaks blue rare. The exception is the potatoes, which to me are one of those blank canvas ingredients that one might use to get as creative as one might like. But nevertheless, still simple and clean. The roast is the star of the show.Now for dessert - you want light, cold, creamy, and luxurious. A trifle, or a mousse, or a sorbet, or an ice cream. Hint - for strawberry desserts, when macerating or cooking strawberries, thyme is absolutely divine.

Take a piece or two of the meat and using two forks, try pulling it apart. Separates easily, your roast is done, puts up a fight, relax, pour another drink and let the roast continue cooking. If the meat is on the bone, for example lamb shanks, the meat should be pulling away / falling off the bone. Pot roast is not a one to be rushed, chill, take time, enjoy.

What do you think of these Walt Disney World restaurants?

I'll tell you about the ones I've been to. Boatwrights wasn't that good for breakfast, it was very good for dinner- mostly southern cooking. My wife loves the Pot Roast. Boma was excellent for breakfast, plus it was a buffet- my son could barely walk out of the place.
Cinderella's Royal Table is good for lunch or diner, the ambiance is excellent. ESPN Club has okay food, but it is a sports bar.
Le Cellier Steakhouse does have excellent steaks and very good potatoes- it's also not usually as crowded because it's harder to find. We ate at Tony's once- it was awful. Everything was overcooked (pasta and meats) and the sauce were bland and watery.

You might want to consider eating at L'originale Alfredo di Roma Ristorante in the Italy pavilion at Epcot. My mother-in-law liked it and she's full Italian (makes her own sauce and everything). 1900 Park Fare in the Grand Floridian is also very good, but there are a lot of kids there because of the characters (My daughter loved the Princesses). The 50's Prime Time Cafe at MGM is very good- home-style food, and the cast members are very funny.
For diner shows try the Hoop Dee Doo Musical Revue- chicken and ribs served family style. Or the Aloha Show at the Polynesian Resort- fish and pork cooked over the fire (south seas style).
For snacks try the Liberty Tree Tavern and catch the afternoon show (if they still do that)- at Magic Kingdom. The Beaches and Cream Soda Shop is very good also- at Beach Club Resort.

I get best results in the oven with roasts, but use all 3 methods.  I've done soups and stews on the stove, but even with my fancy gas stove (wedding present!) and a 7Qt dutch oven, I think I end up with meat that is not as evenly cooked or that needs a lot more tending.  I'm a new convert to crock pots and have done a few roasts now, but still prefer the oven.  Since I'm an engineer, here is a list of Pros and Cons for the methods:Dutch oven in actual oven:Pros:use same pan for searing and cookinggreat temperature controlEven heating from bottom, sides, and topquicker than a slow cookerheats up house in winter Consheats up the house in the summercan get REALLY heavy to move in and out of oven - mine weighs around 20lbs empty!not a good idea if you want to leave the houseDutch oven on stoveProsuse same pan for searing and cookingfast method, especially for smaller pieces of meat like stewConsEasy to boil meat and make it tough, at which point you need to go longer to get it tender againCan't leave househeat is mostly from one direction - the bottom, so you need to stirSlow cooker/Crock potProscan leave the house in good conscience! Slow cooked roast for dinner on a work night is AWESOMEexcellent temperature controlheating from bottom and sidesdoes not heat up the house in the summer (or like another responder, you can put it outside to further reduce impact)doesn't evaporate much liquid, so you can use lessConsneed a second pan if you want to sear - usually worth the effort for metakes a longer time than the other methods (YMMV)doesn't concentrate flavors as much as the other methods that allow more evaporation, so you have to be careful how much liquid you addI use all three depending on time of year, time available to cook, and my plans for the day!