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A
to Z
Recipes
September 1, 2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday
edition of A to Z
Recipes Newsletter. Where did August go? Can you believe it
is September already??? I started to gather notes for today's issue and
realized... it is Wednesday and it is the first one of the month. That
means we are treated to another edition filled with a witty look at
life and cooking ideas from Patricia
in Charlevoix, Michigan.
Want to get to know your fellow a2z'ers better? Just visit the A
to Z Recipes QT Discussion Forum. Taking a peek is easy...
and no one will ever know you visited. Or jump right in and say
"howdy!" Just click on this link!
The current Monthly Theme topic is announced in
today's issue. I hope you will join in by sharing recipes for this
theme topic as well as regular issues. Please visit the Monthly
Theme - Recipe Submissions section to read all about it.
You'll find the link there to use for sharing recipes here in the A
to Z Recipes Newsletter.
Here's Patricia...
Pick up a bunch of bananas at the
grocery store and
what comes to mind? Banana Splits, banana bread, banana cream pie;
maybe the Chiquita ditty that was so popular years ago? Mostly we think
of bananas as a dessert or fresh fruit; but the internet, my friends
and clients and the banana producers have come through with a variety
of recipes from soup to dessert – enjoy.
We'll see you here again on Sunday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Banana facts: After reading this,
you'll never look
at a banana in the same way again..
Research has proved that just two bananas provide enough energy for a
strenuous 90-minute workout. No wonder a banana is the number one fruit
with the world's leading athletes.
But energy isn't the only way a banana can help us keep fit. It can
also help overcome or prevent a substantial number of illnesses and
conditions, making it a must to add to our daily diet..
PMS: Forget the pills - eat a banana... The vitamin B6 it contains
regulates blood glucose levels, which can affect your mood.
Anemia: High in iron, bananas can stimulate the production of
hemoglobin in the blood and so helps in cases of anemia..
Blood Pressure: This unique tropical fruit is extremely high in
potassium yet low in salt, making it perfect to beat blood pressure. So
much so, the US Food and Drug Administration has just allowed the
banana industry to make official claims for the fruit's ability to
reduce the risk of blood pressure and stroke.
Constipation: High in fiber, including bananas in the diet can help
restore normal bowel action, helping to overcome the problem without
resorting to laxatives...
Hangovers: One of the quickest ways of curing a hangover is to make a
banana milkshake, sweetened with honey. The banana calms the stomach
and, with the help of the honey, builds up depleted blood sugar levels,
while the milk soothes and re-hydrates your system.
Heartburn: Bananas have a natural antacid effect in the body, so if you
suffer from heartburn, try eating a banana for soothing relief.
Morning Sickness: Snacking on bananas between meals helps to keep blood
sugar levels up and avoid morning sickness
Mosquito bites: Before reaching for the insect bite cream, try rubbing
the affected area with the inside of a banana skin. Many people find it
amazingly successful at reducing swelling and irritation.
Nerves: Bananas are high in B vitamins that help calm the nervous
system.
Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers
because they contain the natural mood enhancer tryptophan.
Smoking & Tobacco Use: Bananas can also help people trying to
give up smoking. The B6, B12 they contain, as well as the potassium and
magnesium found in them, help the body recover from the effects of
nicotine withdrawal.
Ulcers: The banana is used as the dietary food against intestinal
disorders because of its soft texture and smoothness. It is the only
raw fruit that can be eaten without distress in over-chronicler cases.
It also neutralizes over-acidity and reduces irritation by coating the
lining of the stomach.
Warts: Those keen on natural alternatives swear that if you want to
kill off a wart, take a piece of banana skin and place it on the wart,
with the yellow side out. Carefully hold the skin in place with a
plaster or surgical tape!
So, a banana really is a natural remedy for many ills. When you compare
it to an apple, it has four times the protein, twice the carbohydrate,
three times the phosphorus, five times the vitamin A and iron, and
twice the other vitamins and minerals. It is also rich in potassium and
is one of the best value foods around So maybe its time to change that
well-known phrase so that we say, "A banana a day keeps the doctor
away!"
PS: Bananas must be the reason monkeys are so happy all the time! One
more thought - want a quick shine on your shoes?? Take the INSIDE of
the banana skin, and rub directly on the shoe...polish with dry cloth.
Amazing fruit !!!
Buy 1 Colgate Wisp 16 count item get 1 free
at drugstore.com. While supplies last.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Chances are you can sing or at least hum a
few bars of the Chiquita
jingle. The "Chiquita Banana" song first hit the air waves in 1944 when
Miss Chiquita made her debut. It was written to help teach Americans
how to ripen and use bananas, which were at the time an exotic tropical
fruit. At its peak, the jingle was played 376 times a day on radio
stations across the United States. It was one of the most successful
commercial jingles of all time.
The song was created by a BBDO advertising agency team lead by Robert
Foreman. Foreman and his staff developed the jingle using office
talent, an old piano and a box of paper clips shaken to simulate
maracas. Garth Montgomery wrote the lyrics and co-worker Len MacKenzie
provided the music. The singer in the original 1944 recording was Patti
Clayton, the first in a long line of Miss Chiquita's.
Today, it's still the "top banana" in jingles.
"I'm Chiquita banana and I've come to say - Bananas have to ripen in a
certain way- When they are fleck'd with brown and have a golden hue -
Bananas taste the best and are best for you - You can put them in a
salad - You can put them in a pie-aye - Any way you want to eat them -
It's impossible to beat them - But, bananas like the climate of the
very, very tropical equator - So you should never put bananas in the
refrigerator."
http://www.chiquitabrands.com/content/origjingle.wav
Source: Chiquita Brands.com
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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The Banana Split, America's classic dessert,
became popular in the
1920s. Its first appearance in Pennsylvania in 1904 consisted of a
banana split in half, lengthwise, two or three scoops of ice cream, a
generous serving of chocolate sauce and strawberry sauce, and the
traditional maraschino cherry on the top.
A popular dish in the Caribbean features banana fritters flavored with
rum, a dish that consists of chunks of bananas dipped in flour, then
into a rich batter. They are deep-fried in hot oil until golden and
then sprinkled with powdered sugar.
Panchamrutham, confections that are spiced and sweetened with honey,
are a favorite in India. Other favorites of India include Sweet Banana
Lassi, a sweet cooling beverage made of yoghurt and banana, and a sweet
yoghurt cheese made with banana, pistachios and almonds, and spiced
with cardamom.
Brazilians make a dessert with mashed bananas mixed with brown sugar,
grated ginger, and cinnamon or cloves. This mixture is slowly cooked
over low heat until it thickens. When cool, it is molded into a roll,
then sliced and served cold.
USDA statistics show each US resident consuming over 25 pounds of
bananas per year. Can't help but wonder if this is true for a2z
subscribers?????
HELPFUL HINTS
For a minor burn, spread mashed banana over the spot for a cooling
effect.
Eat a banana to dislodge a pill stuck in your throat. The soft bulk of
the fruit will move it along.
Peel a banana from the bottom and you won't have to pick the little
"stringy things" off of it. That's how the primates do it.
For smooth wrinkle-free skin, try an occasional banana mask. Mash half
a ripe banana and mix with one teaspoon of honey and two teaspoons of
cream or milk. Apply and leave on till dry, then wash off with cold
water. This is excellent for dry skins. Older women who have oily skins
may use only the mashed banana, without the addition of honey or cream
You can freeze bananas, unpeeled, sealed in an airtight container or
freezer bag. Simply thaw before mashing for use in banana cakes or
muffins.
Banana skins will not turn black if they are wrapped in a wet cloth and
kept in the fridge - true or false?
Buy a long utility hook and screw it underneath one of your kitchen
cabinets. Hang your bananas on it.
To ripen avocado's faster, place in a brown paper bag with a banana and
keep at room temperature.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Soup
Season"
In this month's theme
topic of "Soup Season"
we are looking for recipes for delicious homemade soup. In many parts
of the country, the weather (this will be posted in October) will
become less warm and even downright chilly. A big pot of soup warms the
kitchen and the heart! We eat soup year 'round here as it is easy to
prepare and leftovers are so good. I hope you will participate in
making this a great monthly
theme issue! Be sure to use the
Monthly Theme links for your
submissions so I'll know where you'd like
them posted, ok?
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of
"Soup Season".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Soup
Season".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Soup
Season" has a deadline of
September 30, 2010,
and will be posted on October 10, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Soup
Season".
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Poets Love Bananas
by Charles G. Lang
Nana Banana from Texarcana
How she loves bananas.
Not too ripe and not to green
But somewhere in-between.
I need potassium you see
She always says to me.
Bananas are the important treat
That makes my diet more complete.
Zucchini bread, candy in a bag
Pleases someone of every age.
But not my Nana
For her bananas are the best.
What can you do with them?
Bake them, fry them, eat them raw,
Make a mild shake nice and tall.
But what do you think is the mostest fun?
Banana splits, Yum Yum.
Even Singer/Songwriters Love Bananas – I
think
Ana bana, mo-mana, banana fana. fo fana,
me mi mo mana.....ana!
Written by singer Shirley Ellis
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
APPLE BANANA BREAD
1/2 cup butter softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
3 tablespoons sour cream
1 banana, mashed
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 apples cored and chopped
1/2 cup chopped walnuts
Preheat oven to 350 degs. Cream butter and sugars and beat in egg. Stir
in sour cream, banana and vanilla. In separate bowl combine flour
baking powder, soda and cinnamon. Gradually add to butter mixture.
Gently stir in apples and nuts. Spoon into greased bread pan and bake 1
hour.
TWINKIE DESSERT
Thank you, Herbert
10 Twinkies sliced in half
1 large instant vanilla pudding
4-5 large bananas, sliced
1 large box frozen strawberries, thawed
1 large Cool Whip
Prepare pudding, then add remaining ingredients to the mix. Pour over
halved Twinkies and chill overnight.
BANANA CARIBBEAN
4 medium bananas
1/4 cup packed brown sugar
1/2 cup fresh orange juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup sweet sherry
1 (8 ounce) can pineapple chunks, drained
1/4 cup flaked coconut, toasted
1 tablespoon butter
2 tablespoons light rum
Peel bananas and split in half lengthwise and crosswise. Place in a
buttered 10x6x11/2" baking dish. In saucepan combine brown sugar with
orange juice, nutmeg, cinnamon, sherry, pineapple and coconut. Heat and
pour over bananas. Dot with butter. Bake at 450 degs for 10-15 minutes
or until bananas are tender, basting once or twice. Remove from oven
and sprinkle with rum. Makes 10 servings.
APPLE-BANANA NUT BREAD
Thank you, Marge
2/3 cup sugar
1/3 cup shortening, softened
2 eggs, beaten
3 tablespoons sour milk or buttermilk
1/2 cup mashed banana
1/2 cup applesauce
2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup chopped nuts
Cream sugar and shortening. Add eggs, milk, banana and apple. Sift dry
ingredients. Add to banana mixture; mix well and stir in nuts. Pour
into well greased 5x9 inch loaf pan. Let stand 20 minutes before
baking. Bake at 350 degs. for 50-60 minutes.
BANANA DATE BREAD
Thank you, Mary
1/2 cup shortening
1 cup sugar
2 eggs, well beaten
2 cups sifted flour
1 teaspoon soda
3 medium bananas, mashed
1/4 cup chopped nuts
1/4 cup dates
Combine all ingredients, mix well. Pour into greased 6x9 inch loaf pan.
Bake at 350 degs for 45 minutes.
BANANA SPLIT SALAD
Salad greens
1 carton (16 ounce) cottage cheese
1 banana
Lemon Juice
Nuts, finely chopped
Honeydew melon
Cantaloupe
Watermelon balls
Green grapes
Bing cherries
Fresh mint
1 carton (8 ounce) strawberry yogurt
Arrange salad greens on serving dish. Space three mounds of cottage
cheese on greens. Cut banana in half, cut each half lengthwise. Dip in
lemon juice. Arrange banana at each end of serving dish, sprinkle with
nuts. Cut 6 thin slices from each melon, arrange around cottage cheese
along with watermelon, grapes, and cherries. Garnish with mint. Blend
yogurt with fork until smooth. Serve separately to spoon over salad.
BANANA-OATMEAL COOKIES
Thank you, Raymond
1/2 cup brown sugar, firmly packed
3/4 cup salad oil
4 cups uncooked regular oats
1 3/4 cup mashed bananas
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup raisins
Beat brown sugar and oil until well blended. Add oats, bananas and
salt. Stir in nuts and raisins. Drop from teaspoon onto greased baking
sheet, bake at 350 degs for 25 minutes. Cool on baking sheet for 10
minutes.
BANANA PRALINE SAUCE
Thank you, Shirley
1/4 cup margarine
1/4 cup brown sugar, packed
2 teaspoons lemon juice
2 teaspoons cinnamon
1 cup sliced banana
1/4 cup chopped walnuts
Heat margarine, brown sugar, lemon juice and cinnamon over medium heat
until margarine melts and mixture is smooth. Stir in banana. Cook 2-3
minutes, until fruit is tender. Stir in walnuts. Cool, cover and store
in fridge. Serve sauce over ice cream or frozen yogurt.
BANANA PITAS
1 package (8 ounce) pita bread, cut crosswise in half
16 teaspoons peanut butter
16 teaspoons strawberry jam
1 large banana, peeled and thinly sliced - about 48 pieces
Spread inside of each pita half with 1 teaspoon each of peanut butter
and jam; Fill halves evenly with banana slices. Serve immediately
PEACH BANANA FREEZE
1 can (16 ounce) peach slices, drained
2 bananas sliced
1 can (6 ounce) undiluted frozen lemonade, thawed
1/2 pint whipping cream
1 teaspoon sugar
Mash peaches and bananas until mushy. Fold into fruit mixture and pour
into a 1-quart milk carton. Freeze until firm. When ready to serve,
remove from freezer, peel carton to expose amount of salad needed and
slice into individual servings. This will keep for weeks in the freezer.
BANANA NUT CAKE
2 cups flour
1 teaspoon soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/3 cup sugar
1/2 cup softened shortening
1/2 cup sour cream. divided
1 cup mashed bananas
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
Sift dry ingredients, blend with shortening, one half the sour cream
and bananas. Mix until flour is damp. Beat at low speed for 2 minutes,
then add remaining sour cream, flavoring, eggs and nuts. Pour into 8
inch tube pan and bake at 350-375 degs for 35-50 minutes.
BANANA FRITTERS
4 large bananas
1/2 cup powdered sugar
Juice of 1 lemon
3 tablespoons dry sherry
Batter:
2 eggs
2 cups flour
1 teaspoon baking powder
1 cup milk
1 tablespoon sugar
Pinch salt
Oil for deep frying
Peel and quarter bananas. Sprinkle with powdered sugar. Combine lemon
juice and sherry and sprinkle over. Cover and refrigerate for 30
minutes. Combine batter ingredients. Dip bananas in batter and deep fry
at 360 degs until golden brown - about 3 minutes each. Drain on
absorbent paper. Serve hot with powdered sugar sprinkled on top.
TRES SISTRES ICE CREAM
Thank you, Emily
3 cups sugar
3 cups water
Juice of 3 oranges
Juice of 3 lemons
3 bananas mashed
3 cups rich milk or cream
Bring sugar and water to a boil. Remove from heat and add orange juice,
lemon juice and bananas. Put into a jar in the refrigerator and chill
overnight. Pour into large container, add milk and freeze.
BANANA COCONUT SOUP
In making this soup please ensure that you use GREEN BANANAS
if you are not going to use plantains.
12 green bananas or plantains
2 cups chicken stock
2 cups coconut milk
1 cup coconut cream
1 small onion
½ hot pepper
Peel and grate the bananas or preferably puree in a blender. Mix with
the chicken stock and pass through a fine mesh sieve. Peel the onion
and chop finely. Seed the pepper and chop finely. Saute the onion and
pepper until the onion becomes translucent. Add all the ingredients
together and heat but do not allow to boil. Serve piping hot with
croutons. The soup may be decorated with fresh parsley.
Source: Africhef.com
CORN, BEANS & BANANAS
4 cobs of corn
2 cups fresh green beans, cut into 1 inch pieces
6 bananas, green
1 large bunch greens (Anything you have available, from collards to
spinach or cabbage, pumpkin leaves will also do)
2 cups milk, you can use coconut milk if it's handy
salt, as needed
Shuck the corn and cook in salted water, together with the beans, for
approximately 20 minutes until almost cooked. Peel and wash the green
bananas. Mash them smoothly, using the tines of a table fork and add
them to the corn and beans. Cook for approximately 10 minutes.
Wash the green-leafed vegetables and cut into pieces. Add to the
boiling mixture and cook for 10 minutes, until done (exact timing will
depend on the greens chosen). Add the milk, mix well and re-heat
without bringing to the boil. Season to taste and serve either hot or
cold.
BANANA POTATO CUTLET
3 green bananas
1 medium size potato
1 teaspoon dry mango powder
4 green chilies
Salt to taste
2 tablespoons bread crumbs
1 tablespoon oil
Peel bananas and potato. Put them in a pressure cooker to steam for 5
minutes on low flame. Cut green chilies into very small pieces. Smash
steamed bananas & potato. Add dry mango powder, salt, and green
chilies to it. Mix it well. Now take a small portion of the mixture on
palm and make roll of it (if the mixture is sticky, then apply little
oil on palms). Press the roll slightly. Repeat the method for rest of
the mixture. Put bread crumbs in a plate and roll the cutlets in bread
crumbs. Heat oil in a frying pan and shallow-fry the cutlets.
BANANA RAISIN PANCAKES
2 very ripe, medium bananas, peeled
1 egg
3/4 cup low fat milk
1 tablespoon vegetable oil
1 cup pancake and waffle mix
1/2 cup raisins
1/8 teaspoon ground cinnamon
1 recipe Warm Tropical Fruit Topping - below
Break up bananas into a mixing bowl. With back of fork, mash until
smooth, about 1 cup. Add egg, milk, and oil; combine. In another mixing
bowl, combine pancake mix, raisins, and cinnamon. Add pancake mix to
banana mixture and stir until moistened. Heat skillet over a medium
high heat.
Measure1/4 cup batter and pour into skillet. Cook as many pancakes at
one time as you can. Brown the underside of the pancake and when
bubbles appear on the surface, carefully flip pancakes over and
continue cooking for another minute. Slide pancakes onto a platter
while you continue cooking the remaining batter. Spoon topping over hot
pancakes.
Warm Tropical Fruit Topping:
1 can (8-ounce) pineapple chunks in juice
2 cans (6-ounces each) pine-orange banana juice
1 tablespoon cornstarch
1 firm, medium banana, peeled and sliced
1 orange, peeled and sliced
1 cup seedless grapes
Drain juice from pineapple into small saucepan. Stir in pine-orange
banana juice and cornstarch, blend until smooth. Bring mixture to a
boil over medium high heat, cook for 3 minutes, stirring constantly.
Turn heat off and carefully move saucepan to a cool burner. Combine
pineapple, banana, orange, and grapes in a mixing bowl. When mixture
cools to room temperature, about 15 minutes, stir in fruit. Spoon over
pancakes. Topping can be used over frozen yogurt or waffles and will
keep several days in the refrigerator. Heat before serving.
ALMOND FUDGE BANANA CAKE
4 extra-ripe, medium bananas, divided
1-1/2 cups sugar
1/2 cup margarine, softened
3 eggs
3 tablespoons amaretto liqueur or 1 teaspoon almond extract
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds, toasted and ground
1 square (1 ounce) semi-sweet chocolate, melted
Quarter bananas into blender or food processor container. Cover; blend
until smooth – make 2 cups. Beat sugar and margarine in large bowl,
until light and fluffy. Beats in eggs and liqueur. Stir together flour,
cocoa powder, soda, salt and almonds in medium bowl. Stir flour mixture
into sugar mixture alternately with 1-1/2 cups blended bananas,
beginning and ending with flour mixture. Pour batter into greased
10-inch bundt pan. Bake at 350 degs., 45 to 50 minutes or until
toothpick inserted in center comes out clean and cake pulls away from
sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to
cool completely. Mix together remaining 1/2 cup blended banana with
melted chocolate, in small bowl. Drizzle glaze over top and down sides
of cake.
BANANA CREME CREPES
4 bananas, divided
1 container (8 ounce) caramel-flavored yogurt
1/2 cup whipped cream or frozen non-dairy whipped topping, thawed
6 ready-made crepes
Additional whipped cream for garnish
Maple syrup or chocolate syrup for garnish
Blend 2 bananas in food processor or blender container. Cover; blend
until smooth. Add yogurt; cover and blend until smooth. Stir in whipped
cream. Slice remaining bananas. Set aside 12 banana slices for topping.
Place crepe on each serving plate; evenly divide yogurt mixture over
each crepe. Divide remaining banana slices on each crepe; roll up
crepes. Garnish top of crepes with reserved banana slices and whipped
cream. Drizzle maple syrup over each serving.
BANANA FLOAT SOUP
8 cups water
1 pound sweet potato, peeled, cut into 1-inch cubes
1 pound carrots, peeled and sliced
2 medium onions, diced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons diced crystallized ginger
1/4 cup creamy reduced-fat peanut butter
2 ripe bananas, diced
Directions
Combine water, sweet potato, carrots, onions, salt, pepper and ginger
in Dutch oven; bring to a boil. Reduce heat and simmer, covered for 20
minutes or until vegetables are tender. Stir in peanut butter; cool
slightly.
Pour soup, in batches, into blender or food processor container. Cover;
blend until smooth. Repeat until all soup is blended. Return soup to
pan. Stir in bananas and heat through.
CARIBBEAN PORK CHOPS
1 green-tipped, large banana, peeled
2 teaspoons vegetable oil
2 boneless loin pork chops, 1-inch thick
1 large clove garlic, minced
2 tablespoons slivered fresh ginger
1/2 cup canned coconut milk
1/4 cup water
2 tablespoons chutney
1/8 teaspoon cayenne pepper
1 tablespoon lime juice
Shredded lettuce or hot cooked rice, optional
Cut banana in half crosswise, then lengthwise into 4 pieces. In
non-stick skillet, brown bananas on both sides in oil (2 to 3 minutes).
Remove from skillet. Brown chops on both sides, covered, for 2 to 3
minutes total, in same skillet. Stir in garlic and ginger; cook
lightly, stirring constantly.
Stir in coconut milk, water, chutney and cayenne. Spoon over pork
chops. Cover, simmer 8 to 10 minutes. Stir in lime juice. Remove from
heat. Serve chops with bananas over shredded lettuce or rice, if
desired. Spoon sauce over top.
BANANA CREAM PIE
1 pint milk
1/2 cup sugar
1 teaspoon vanilla
2 egg yolks
2 tablespoons flour
1 baked pie crust
2 sliced bananas
Combine milk, sugar, vanilla, and cook in double boiler. Add yolks and
flour that has been made into smooth paste with milk until thick.
Arrange banana slices in bottom of crust and pour filling on top. Top
with meringue if desired and brown in at 325 degs.
Note: Bananas may also be mashed and added to the filling.
BANANA COFFEE CREAM PIE
1 cup strong coffee
1 cup light cream
3/4 cup sugar
1/8 teaspoon salt
1 egg
5 tablespoons flour
2 bananas
1 teaspoon vanilla
Into top of double boiler put coffee and milk. Add sugar and salt. When
mixture reaches boiling point add beaten egg and flour which has been
made into a smooth paste with milk. Cook until pudding consistency.
Pour into baked shell which has been lined with thinly sliced banana.
Serve with whipped cream.
BANANA LINED PORK ROAST
Thank you, Sue
3 pounds loin of pork
2 onions, peeled, quartered
½ cup water
Seasonings to taste
8 bananas, peeled
Put loin of pork, onions, water and seasonings in a roasting pan. Roast
in moderate oven, 350 degs, for 35 to 40 minutes. Arrange bananas
around roast and finish cooking 15 to 20 minutes. Serve.
CURRIED BANANA BEEF STEW
Thank you, Robert
This mildly spiced dish gets a touch of sweetness from the plantains
and sweet potatoes. Use green plantains because they are firm and will
not fall apart during cooking. Serve over basmati rice.
2 tablespoons vegetable oil
2 pounds stewing beef cubes
2 onions chopped
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons curry paste
1 can (19 ounce) tomatoes
1 can light coconut milk
2 plantains, peeled and sliced
2 peeled sweet potatoes, cut in chunks
1/4 teaspoon fresh coriander, chopped
In shallow Dutch oven, heat 1 tablespoon of the oil over medium-high
heat; brown beef, in batches. Transfer to plate. Drain off fat in pan.
Add remaining oil to pan; fry onions, garlic, salt and pepper over
medium heat until softened, about 5 minutes. Add curry paste; cook,
stirring, for 1 minute. Add tomatoes and bring to boil, breaking up
tomatoes with spoon and scraping up brown bits from bottom of pan.
Reduce heat to medium; add coconut milk.
Return beef and any accumulated juices to pan; cover and simmer until
meat is tender, 1-1/2 hours. Add plantains and sweet potatoes; simmer,
covered, for 20 minutes. Uncover and simmer, stirring occasionally,
until thickened and potatoes and plantains are tender, about 15
minutes. Sprinkle with coriander.
Source: Canadian Living Test Kitchen
SHRIMP AND BANANA CURRY
1 1/2 pounds large shrimp, peeled and deveined (about 30 shrimp)
2 tablespoons vegetable oil
2 large onions, chopped
5 shallots, chopped
1 red bell pepper
3 cloves garlic, minced
1 Scotch Bonnet or Habanero pepper, minced
1 tablespoon freshly grated ginger
1 teaspoon turmeric powder
1/4 teaspoon allspice powder
1 teaspoon ground coriander
1/2 teaspoon cumin powder
1 freshly squeezed lime worth of juice
2 tablespoons of a dry white wine
1/2 teaspoon each kosher or sea salt and freshly ground pepper, or to
taste
2 ripe bananas, diced
1 cup coconut milk
1 large tomato cup diced with juice
2 scallions (green onions),chopped into rings
6 Cups cooked Basmati Rice*
Over high heat, heat the oil in a large sauté pan. When the oil just
begins to shimmer add the shrimp and sauté quickly just until shrimp
turn pink. Remove Shrimp and set aside for later.
To the same pot add the onions, shallots and red pepper. Sauté until
onions have softened, about 2 minutes. Add the garlic, chile and
ginger. Sauté until garlic is soft, about 1 to minutes. Add the
turmeric, allspice, coriander powder, cumin powder, lime juice and
white wine. Stir to combine all ingredients. Bring to a boil over
medium heat. Add the coconut milk and tomatoes.
Reduce heat to a simmer. Cover and simmer for 30 minutes, stirring
occasionally. Return the shrimp to the sauce right before serving.
Simmer until shrimp are just heat through, about 2 to 3 minutes. Do not
over cook the shrimp or it will have the texture of a pencil eraser. If
you are old enough to remember pencils or eraser, this is not Good
Eats. Serve over hot Basmati Rice. Serves four people as an entrée
This recipe makes 8 servings.
* Long grain rice can be substituted
STAR STRUCK PIZZA
1/2 sweet red pepper
1/2 sweet green peppers
3 ounces sliced pepperoni
1 pound pizza dough
1/2 pizza sauce
1-1/2 shredded mozzarella cheese
1/2 shredded Cheddar cheese
Using about 1-inch (2.5 cm) wide star-shape cookie cutter, cut shapes
from red and green peppers. Cut pepperoni in half lengthwise; thinly
slice halves crosswise to make semicircles.
Divide pizza dough in half. On lightly floured surface, roll out each
half of dough into 12- x 8-inch rectangle. Place on large greased
rimless baking sheet. Brush dough with pizza sauce. Sprinkle with all
but 1/2 cup each of the mozzarella cheese and the Cheddar cheese. Top
with red and green peppers and pepperoni. Sprinkle with remaining
mozzarella and Cheddar cheeses.
Bake pizza in 475 degs until crust is golden and cheese is melted and
bubbly, about 15 minutes. Let cool for 5 minutes. Cut each pizza
crosswise into 10 even strips. Cut in half lengthwise to make 40 strips.
BACON PORK CHOPS WITH SKEWED BANANA
Thank you, Sue
4 pork chops, about 1" thick
2 tablespoons softened butter
Salt and pepper to taste
3/4 tablespoon cumin
6 strips bacon
2 large bananas
Juice of 1 lemon
Beer (optional)
Combine the butter, salt, pepper and cumin. Rub mixture into both sides
of the meat. Sauté the bacon briefly, until some of the fat has
rendered. Remove and drain. Peel bananas and cut into 1 1/4" chunks.
Place bananas on a dish and sprinkle with lemon juice. Cut the bacon
strips into lengths just long enough to wrap around each banana slice.
Place on bananas on skewers, threading through where the bacon slice
overlaps. Place the pork chops on a hot grill, for 15 minutes, turning
once. Turn grill down to medium, adding the bacon and bananas; grill
another 10 minutes, turning both the meat and the bananas. For extra
flavor, baste with beer, while the meat cooks.
BANANA YOGURT PIE
2 frozen bananas, peeled and chopped
1 banana, finely sliced
2 cups of rolled oats
1 cup of pitted dates
1 cup of low-fat plain yogurt
1 cup of low-fat evaporated milk, chilled
¼ cup of lemon juice
¼ cup of boiling water
3 tablespoons of cocoa powder
2 tablespoons of orange juice
1 teaspoon of vanilla extract
1 teaspoon of unflavored gelatin
1 teaspoon of ground nutmeg
½ teaspoon of vanilla extract
Combine the rolled oats, dates, vanilla extract, orange juice and cocoa
powder in a food processor. Blend for 5 minutes, or until the mixture
sticks together. Press the mixture thinly around the sides and base of
a suitably sized pie dish and refrigerate.
Place the gelatin in a small bowl and pour the boiling water over top
of it, then dissolve by stirring. Set aside to cool. Place the frozen
bananas in a food processor or blender and blend until smooth. Add milk
and blend for 5 minutes. Add extra vanilla and yogurt and mix
thoroughly. Add dissolved gelatin. Pour the mixture into the base of
the pie dish and refrigerate until firm. Soak the extra banana in the
lemon juice, slice and place on top of the pie. Sprinkle with nutmeg
and serve.
BBQ BANANAS
1 banana per person, unpeeled
Single cream
Brown sugar
Put the bananas on the grid close to the heat. Cook them until the side
on the grid is black, turn over and cook again on the other side. This
should be about 10 minutes a side. When the skins are thoroughly black,
put one on each plate and cut open gently so you have skin full of
banana. Sprinkle the brown sugar along the top and pour a little cream
over.
HADDOCK WITH PECAN-BANANA BUTTER
1/2 cup flour
2 teaspoon hot paprika
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 cup milk
3 tablespoons peanut or canola oil
Four (6 ounce) haddock fillets (you can also use catfish or snapper)
4 tablespoons butter
1/3 cup finely chopped pecans
1/4 teaspoon nutmeg
Pinch salt
1 large firm-ripe banana, diced
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro or parsley
Stir together the flour, paprika, thyme and salt on a large plate. Pour
milk into a shallow bowl. Heat oil in a large skillet over medium heat
until hot, not smoking. Dip fish in milk, then flour mixture. Cook in
hot oil, in batches if necessary, until browned on the bottom. Turn
fillets and brown other side, about 4 minutes per side for 1-inch
fillets. Remove to a platter and keep warm.
Drain cooking oil and wipe skillet with paper towels. Heat butter over
medium heat and add pecans, nutmeg and salt. Cook, stirring, until
pecans are lightly browned, about 3 minutes. Add bananas and cook,
stirring, about 1 minute or just until heated through. Remove from heat
and stir in lime juice and cilantro. Place fillets on warm plates,
spoon some sauce over each and serve immediately.
Yield: 4 servings
BANANA POTATO SALAD
2-1/2 pounds red-skin or Yukon Gold potatoes
3 pounds greenish-yellow bananas (7 or 8)
2 medium onions, sliced
1/2 cup Spanish capers, drained
1 cup pimiento-stuffed Spanish olives
3/4 cup extra-virgin olive oil
1/2 cup white vinegar
1 tablespoon Dijon mustard
2-1/2 teaspoon salt
1 teaspoon milled black pepper
Peel potatoes and cut into 1-inch cubes. Cook in boiling, salted water
until firm-tender, about 8 to 10 minutes. Peel and slice bananas into
1-inch pieces. Add bananas to the potato pot and boil 1 minute more.
Drain. In a large serving bowl, layer the warm bananas and potatoes
with sliced onions, capers and olives, which have been cut in half
crosswise. Whisk together the oil, vinegar, mustard, salt and pepper,
then pour dressing over the salad. Cover with plastic wrap and
refrigerate at least 2 hours. 10 servings
CRANBERRY SALAD
1 can whole-berry cranberry sauce
3 bananas; mashed
1 can (15-ounce) crushed pineapple; drained
1/2 cup sugar
1 cup pecans
9 ounce Cool Whip or whipped cream
Mix all ingredients and pour into muffin tin liners. Freeze. Thaw 10-15
minutes before serving.
HAWAIIAN HAM SALAD
1 can (20 ounce) pineapple chunks in syrup
1/2 pound ham, cooked, cut in strips
1/2 cup celery, sliced
1 banana, peeled, sliced
1 cup strawberries, cut in half
1/2 cup mayonnaise
1/4 teaspoon mustard powder
Lettuce
Drain pineapple reserving 1 tablespoon of syrup. Combine pineapple,
ham, celery, banana and strawberries in bowl. Combine mayonnaise,
mustard powder, and reserved syrup in small bowl. Pour over salad; toss
to coat. Serve in bowl lined with lettuce.
BANANA FRITTERS IN TEMPURA BATTER
5 Bananas
Flour for dredging bananas
Veg oil for deep frying
Batter:
1 egg
1 cup ice cold water
1/2 cup flour sifted with 1/2 tsp. baking soda
Honey
Heat the oil in your deep fat fryer, frying pan, or wok to 375 degs.
Mix batter ingredients with a whip until somewhat frothy. - Cut bananas
into 1 inch / 2 1/2 cm chunks. Roll them around in the flour until
lightly coated. - Dip a few banana pieces into the batter and fry them
until golden colored. Drain on paper towels. Do in small batches until
they're all done.
Heat honey in saucepan or microwave until liquid and hot; pour this
over the bananas (a few pieces per person). Extremely good with vanilla
ice cream.
BANANA & FRESH STRAWBERRYS
1 cup rhubarb puree - see below
1 pint fresh strawberries, washed & hulled
2 bananas, cut on the diagonal, into 2-inch slices
Chill 4 deep lip dessert plates. Ladle 1/4 cup puree onto each plate.
Arrange strawberries and bananas symmetrically over the sauce.
Rhubarb puree:
3 cups rhubarb sliced into 1 inch pieces
1/4 cup orange juice
1 tablespoon granulated sugar
In a saucepan, combine rhubarb and orange juice. Cover and cook slowly
for 10 minutes. Add sugar. Cook 5-10 minutes or until rhubarb is tender.
HEAVENLY PIE
Thank you, Mrs. A.
1 cup sugar
2 egg whites
Pinch of cream of tartar
Pinch of salt
3 bananas mashed
1/2 cup chopped nuts
1 unbaked pie shell
Beat sugar, egg whites, cream of tartar and salt until it stands in
peaks. Fold in bananas; add nuts. Pour into unbaked pie shell. Bake at
350 degs for 24 to 30 minutes. Cool and serve with whipped cream.
BANANA CREAM CHEESE PIE
1 baked pastry shell or crumb crust
3 medium bananas, sliced
1 package (8 ounce) cream cheese softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/4 cup toasted shredded coconut
Line shell with bananas. Beat cheese until light and fluffy. Gradually
beat in milk, beating until smooth. Add lemon juice and vanilla. Pour
into prepared crust and refrigerate until filling is firm - about 2
hours. When ready to serve, sprinkle with coconut.
BANANA CREAM PIE REVAMPED
1/2 cup sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 tablespoon butter
1/2 teaspoon vanilla
1 baked 9 inch pastry shell
3 ripe bananas
1/2 cup heavy cream, sweetened and whipped
Combine sugar, flour and salt in top of double boiler. Add milk slowly,
stirring to mix thoroughly. Cook and stir over rapidly boiling water
until thickened. Cook 10 minutes longer, stirring occasionally. Stir a
small amount of the hot mixture into egg yolks; slowly pour mixture
into remaining hot mixture, beating vigorously. Cook 1 minute longer.
Remove from heat; add butter and vanilla. Cool. Pour into baked shell
layered with banana slices. Top with whipped cream.
BANANA CLOVE HAM
4 large bananas, green tipped
4 large slices ham, 2" thick
3 tablespoons brown sugar
3/4 cup milk
Ground ginger
Whole cloves
Lemon juice
Rub the slices of ham with a little ground ginger then stud edges of
the ham with whole cloves.
Sear the ham in a hot skillet, then remove to a baking dish. Sprinkle
brown sugar on ham slices.
Peel bananas and cut tips off each end. Cut in halves lengthwise;
sprinkle with lemon juice (or roll in lemon juice). Place banana
lengths on top of ham slice. Pour the milk over all and bake at 325
degs. approximately 1 hour and 10 minutes or until ham is tender and
bananas are soft. Serve hot.
Serves 4
BANANA COTTAGE CHEESE SALAD
4 bananas, well ripened
2 cups cottage cheese
2 cups fresh strawberries
2 cups melon balls (honeydew or cantaloupe)
1/4 cup chopped nutmeats
lettuce
Prepare bananas and slice thin crosswise, or dice. Combine bananas with
cottage cheese and mix carefully. Mold or scoop mixture on a bed of
lettuce. Arrange melon and strawberries around edge of cottage cheese.
Top with nutmeats.
BANANA EGG SCRAMBLE
4 small bananas, green-tipped
1 tablespoons butter
4 eggs
Salt & pepper, to taste
Lemon juice
Melt butter in skillet. Meanwhile, cut tips off both ends of bananas.
Dice bananas into small pieces, and sprinkle with lemon juice, then
drop into hot butter. Add the eggs and season to taste. Scramble and
serve hot.
Serves 4.
SAUTEED SHRIMP WITH CURRIED BANANA SAUCE
Thank you, Peggy
2 ounces cooking oil
1 medium onion, diced
1 stalk of celery, diced
1 clove garlic, crushed
1 tablespoon curry powder
1/2 teaspoon fresh ginger, grated
1/2 teaspoon cardamom
1/8 teaspoon cinnamon
1 pinch ground nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon red apple, diced
4 bananas, cut in 1 inch cubes
2 cups chicken stock
36 jumbo shrimp, peeled
Salt and pepper to taste
1 ounce butter
1 ounce cooking oil
In a heavy bottomed saucepan, heat the 2 ounces cooking oil over medium
low heat. Add the onion, celery and garlic and saute without coloring
for about three minutes. Add all the spiced and saute white stirring
for another minute. Add the fruit and chicken stock and simmer over
medium heat for 20 minutes. Puree the sauce in a blender until it is
liquid and then strain through a sieve. Keep warm over low heat.
Sprinkle salt and pepper over the shrimp. In a large skillet, melt the
butter and oil over medium high heat. Add the shrimp and saute, shaking
the pan back and forth until the shrimp turn pink and are firm. Don't
over cook them. Place 6 shrimp over each serving of rice or noodles.
Spoon some sauce over each dish.
BANANA FOSTER
6 scoops vanilla ice cream
3 large bananas
1/2 cup brown sugar
1/2 cup butter
Dash of clove
1/2 teaspoon cinnamon
1 ounce rum
1 ounce brandy
1 ounce Creme de banana
Split and slice bananas into small pieces. Melt butter over low heat,
add sugar, spices and creme de banana (if used) and bring to a boil.
Heat bananas in sauce and pour brandy and rum over mixture, then
ignite. Serve over vanilla ice cream after flames subside.
Serves 6.
STRAWBERRY BANANA WHIP
1 package (3 ounce) strawberry gelatin
3/4 cup boiling water
1 cup ice cubes
1 banana, cut up
1 container (8 ounce) plain yogurt
1/2 cup strawberries halved
In medium heat-proof bowl, sprinkle gelatin over boiling water and stir
until dissolved; stir in ice cubes. Transfer to blender container; add
banana and yogurt and process on low speed until pureed. Pour banana
mixture into serving bowl; cover and refrigerate until set, about 1 1/2
hours or overnight. To serve, top with strawberries. Low in calories,
but very yummy!
Special thanks to Australian Banana Growers.
BANANA SOUFFLE
3/4 cup well mashed banana
3 egg yolks
1/4 cup sugar
1/2 teaspoon freshly grated nutmeg
6 egg whites
1/3 cup castor sugar
Grease 6 small ramekins. Place egg yolks and sugar in a bowl and beat
until thick and pale. Fold in banana and nutmeg. Place egg whites in a
separate bowl and beat only until soft peaks form. Gradually add sugar
and beat until egg whites are thick and glossy. Fold carefully through
banana mixture and spoon into ramekins. Bake in oven pre-heated to 400
degs. for 15 to 20 minutes or until puffed and golden. Serve
immediately dusted with icing sugar.
BANANA WALDORF
4 rashers bacon, cut into strips
3 Delicious apples, chopped
3 medium bananas, sliced
1/4 cup mayonnaise
1/4 cup natural low fat yoghurt
2 teaspoons lemon juice
3 sticks celery, chopped
2 shallots, chopped
1/2 cup chopped pecans
In a fry pan, fry bacon until brown and crisp. Drain on absorbent
paper. Combine all ingredients in a bowl except nuts and bacon. Mix
well. Serve salad chilled. Mix through bacon just prior to serving.
Sprinkle with nuts. Serve on cos lettuce.
BANANA CURRY
2 tablespoons oil
1 tablespoon (or more) red curry paste
3 bananas, thickly sliced
1/4 cup lime juice
1 onion, sliced
1 pound chicken breast fillets, sliced into strips
1/2 pound fresh green beans, sliced
1 medium eggplant, chopped
1/2 cup water
1 teaspoon chicken stock powder
1 cup low fat coconut cream
2 tablespoons shredded basil
2 cups white rice, cooked
Heat oil in pan, add half the curry paste and half the bananas, toss
until coated. Remove from pan, pour over lime juice. Add remaining
curry paste and onions to the pan. Cook until onions are soft. Add
chicken and cook until golden brown. Stir in beans, eggplant, water and
stock powder, simmer uncovered for 10-15 minutes. Stir in coconut
cream, simmer until just thickened. Add banana mixture. Mix through
remaining bananas, allow to heat through. Sprinkle with basil and serve
with rice.
Serves 4-6
Special thanks to Chiquita Banana
BANANA BREAKFAST SPREAD
3 Chiquita Bananas, with brown spots
1 cup sugar
1/2 cup orange juice
2 limes, juiced
Place all ingredients in a blender and puree for one minute or until
mixture is smooth. Spread on toast or bread like jelly. Place any extra
in the refrigerator and serve as needed.
CHOCOLATE BANANA POP
1 whole Chiquita Banana
1/2 cup Chocolate Chips
1/4 cup Crisp rice cereal or crushed nuts (optional)
2 whole Ice Pop Sticks
1 sheet Plastic Wrap
1 sheet Wax Paper
Peel the banana, cut it in half width-wise and insert the sticks part
way into each banana half. Wrap in plastic wrap and freeze for about an
hour. Put the chocolate chips in a microwave-safe bowl and melt them on
half power, checking every 10 seconds so they don't burn. Dip the
bananas in the melted chocolate till they're coated. Dip in rice cereal
or crushed nuts, if you like. Place on wax paper and put in the freezer
to set for at least one hour.
BANANA AND SWEET POTATO CASSEROLE
5 Chiquita Bananas, skin should have brown spots
5 sweet potatoes, medium size
1 cup butter
1/2 cup honey, brown sugar or Splenda brown sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup wheat flour
1 cup brown sugar
2 cup walnuts
Preheat oven to 350 degrees. Using a fork, poke holes in sweet potatoes
and bake for 1 hour. Add whole bananas in their skin and bake an
additional 15 minutes in the oven. Once cooled peel and place in mixer
with sugar butter salt cinnamon and nutmeg. Mix until smooth. Place in
pre-greased pan and set aside. Then in same mixing bowl add walnuts,
wheat flour and brown sugar and mix for 30 seconds. Spread on top of
casserole and bake in oven at 350 degrees for 20 to 30 minutes and
serve. Tip: You can make this casserole one day before your event
BANANA PBJ DOG
1 whole Chiquita Mini, Red or Manzano Banana
1 tablespoon honey
1 teaspoon butter
1 package whole-wheat hot dog buns
1 tablespoon jelly - your choice
1 tablespoon peanut butter
Peel Chiquita Banana. Coat Chiquita Banana with honey. Spread peanut
butter on one side of hot dog bun. Spread jelly on other side of hot
dog bun. Fry Chiquita Banana in butter until golden brown. Place
Chiquita Banana on hot dog bun and serve.
Special thanks to Dole.com
STICKY RICE WITH BANANAS & MANGOS
1-1/2 cups short grain rice
2 medium, ripe Dole® Bananas, divided
1 can (14 ounce) coconut milk
3/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 Dole Mango, cut into cubes
Fresh raspberries or strawberries (optional)
Toasted sesame seeds or chopped peanuts (optional)
Place rice in medium bowl. Pour in enough cold water to cover 1-inch
over rice. Cover and refrigerate several hours or overnight. Drain
rice. Rinse and drain rice several times with water. Combine drained
rice and 1-3/4 cups water in medium saucepan. Bring to boil; stir rice
occasionally. Cover; reduce heat and cook 10 minutes more or until
liquid is absorbed.
Mash 1 banana in large bowl. Add coconut milk, sugar, nutmeg and salt,
if desired; stir until sugar dissolves completely. Stir in warm rice;
let stand 10 minutes. Spoon into serving bowls and serve warm or at
room temperature. Slice remaining banana. Arrange banana, mango and
raspberries, if desired, on top. Sprinkle with sesame seeds or peanuts,
if desired.
RASPBERRY BANANA POPS
Serves 4-6 Dole® bananas
6 large wooden Popsicle sticks
6 ounces low-fat raspberry yogurt
1.75 ounces chocolate or rainbow sprinkles
Cut each banana in half crosswise. Insert wooden stick into the cut
side of each half. Pour yogurt on dinner plate. Roll bananas in yogurt
until they are completely covered. Hold bananas upside down and allow
excess yogurt to drip off the tip onto the plate.
Hold the yogurt-covered bananas over a second dinner plate and sprinkle
enough chocolate or rainbow sprinkles to cover the banana. Place
finished pops on wax paper-lined baking sheet and place in freezer for
two hours before eating.
BANANA & SPINACH SALAD
1 cup pecan halves
2 tablespoons coffee or almond flavored liqueur
2 teaspoons seasoned salt
1/2 cup dried cranberries
2 tablespoons cranberry juice cocktail
2/3 cup low fat raspberry vinaigrette
3 Dole® bananas, cut into slices
1 cup orange sections
2 packages (6 ounce each) Dole Baby Spinach Salad Blend
1/2 Dole red Onion, thinly sliced
Line pie pan or shallow pan with foil, stir together pecans, coffee
liqueur and seasoned salt. Bake at 300 F, 12 to 15 minutes stirring
twice, until toasted. Set aside. If made ahead, store in sealed
container.
2.Combine cranberries and juice, cover and microwave on HIGH 30
seconds, let sit 5 minutes. Finely chop cranberry mixture in food
processor. Stir together cranberry mixture and vinaigrette.
3.Toss together cranberry vinaigrette, banana slices and orange
sections. Line 4 plates with spinach and onion; top with banana orange
mixture. Sprinkle toasted pecans over salad.
Special thanks to Fyffes Banana Importers, Ireland
CHICKEN STUFFED WITH BANANA
4 Fyffes bananas
4 chicken breasts
6 ounces cream cheese
1teaspoon paprika
Flour
Oil for frying
Salt and pepper
For the rice:
2 ounces butter
8 ounces short grain rice
8 ounces kidney beans
Handful of fresh thyme
1 pint chicken stock
1 onion ( finely chopped)
1 clove crushed garlic
For the curry sauce:
1 tin coconut milk
2 tablespoons mild curry paste
¼ pint chicken stock
Slice the bananas and roll in seasoned flour with paprika Heat the oil
in a pan until very hot, add the butter until it fizzes, then add the
banana slices – cook until golden. Place in a food processor together
with cream cheese and seasoning (if possible add a little chipped
chicken – it makes a smoother mousse) – pulse until broken down – don’t
make it too smooth, keep some of the banana texture. Lay the chicken on
a board breast side down – make a 3” long incision about ½ “ deep –
then hollow out each side by about 1” to form a pocket – season well.
Fill the pocket with the banana mousse, then fold over and seal as
securely as possible. Place the chicken, cut side down, in an ovenproof
dish and cook for 25 minutes at 400 degs or until cooked.
To make the rice – heat the butter in a saucepan and fry the onion for
3 minutes – add the garlic, rice, thyme, kidney beans and stock and
stir well. Bring to the boil – then simmer for 15 – 20 minutes until
soft – stirring occasionally.
To make the curry sauce simply combine all the sauce ingredients in a
pan, bring to the boil, then simmer for 10 minutes.
To serve place some warm rice in a cup, turn on to a plate. Slice the
chicken into 4 pieces and cover with a couple of spoonfuls of sauce
KING PRAWN BANANA CAESAR SALAD
3 Fyffes bananas
1 large cos lettuce – chopped
1 red onion – finely sliced
6 ounces mayonnaise
4 ounces Parmesan cheese (grated and extra for garnish)
1 teaspoon Dijon mustard
1 tablespoon rice wine vinegar
Juice of 1 lemon
1 clove of garlic (crushed)
Salt and pepper
12 ounces king prawns – shelled
Olive oil for brushing on prawns - with 1 clove crushed garlic
For the batter:
6 ounces plain flour
1 egg white – whisked to peaks
3 – 4 ounces water
Oil for deep frying
Whisk together grated cheese, mayonnaise, vinegar, mustard, garlic,
lemon and salt and pepper to form a succulent dressing – chill. Brush
the prawns with olive oil and garlic, then place on a hot griddle pan –
cook 2-3mins each side ((alternatively place under a very hot grill)
To make the croutons – slowly add the water to the flour, whisking all
the time until a thick batter forms – fold in the egg whites carefully.
Slice the Fyffe bananas into thin disks, dust with flour, coat in the
batter and deep fry at 350 degs. for a couple of minutes until golden.
Place lettuce and onion in a bowl, dollop on the dressing and toss
lightly. Fold in the prawns and divide into 4 portions.
Top with croutons.
BANANA, CHOCOLATE & BUTTERSCOTCH
TRIFLE
3 chocolate muffins or chocolate sponge cake
6 – 8 Fyffes bananas
6 egg yolks
6 ounces caster sugar
1 ½ ounces plain flour
1 pint milk
1 vanilla pod
½ pint whipping cream (whipped)
4 ounces plain chocolate
2 tablespoons dark rum (optional)
For the butterscotch sauce:
4 ounces soft brown sugar
4 ounces butter
2 ounces whipping cream
For the topping:
½ pint whipping cream (whipped)
Cocoa powder for dusting
To make the custard – whisk the eggs and sugar in a bowl until pale and
creamy. Sieve in flour and mix well. Meanwhile slowly bring the milk
and vanilla to the boil. Pour onto eggs and sugar and mix well. Return
to a low heat, bring back to boil, and then cook for 5 minutes,
stirring continuously.
Meanwhile, place a large bowl containing the chocolate over a pan of
barely simmering water (make sure the bowl does not touch the water)
until the chocolate melts. Fold the chocolate into the custard.
Spoon the custard into a bowl – cover with cling film and chill. When
cool, add the cream – put back in fridge until ready to use.
To make the butterscotch sauce – simply place all the ingredients in a
heavy bottomed saucepan and slowly bring to boil. Then simmer for 5
minutes to thicken slightly.
To construct the trifle – break up the muffins and put in the bottom of
a large bowl. Slice the Fyffes bananas and arrange on top of the
muffins – pour over the rum. Pour over the slightly cooled butterscotch
sauce Spoon on the chocolate custard. Finish with cream, dusted cocoa
powder and more Fyffes bananas. Serve with cream.
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BREAKFAST PARFAIT
2 cups chopped fresh pineapple
1 cup frozen raspberries, thawed
1 cup low fat vanilla yogurt
1 firm, medium banana, peeled and sliced
1/3 cup chopped dates
1/4 cup sliced almonds, toasted
In parfait glasses, layer pineapple raspberries, yogurt, banana, and
dates. Sprinkle the top with almonds.
Per Serving:
258 calories 6g protein 5g fat (1g sat.) 47g carbohydrate 43mg sodium
3mg cholesterol
FRESH FRUIT KEBABS
4 ounces low-fat, sugar-free lemon yogurt
1 teaspoon fresh lime juice
1 teaspoon lime zest
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1/2 banana, cut into 1/2-inch chunks
4 to 6 red grapes
4 wooden skewers
In a small bowl, whisk together the yogurt, lime juice and lime zest.
Cover and refrigerate until needed.
Thread 1 of each fruit onto the skewer. Repeat with the other skewers
until the fruit is gone. Serve with the lemon lime dip.
Serving size: 2 fruit kebabs: Calories 160, Cholesterol 4mg, Protein
4g, Sodium 45mg, Carbohydrate 36g, Fiber 4g, Potassium 516mg, Saturated
fat 1g, Calcium 122mg, Monounsaturated fat, trace
Note: These kebabs work well with any type of fruit, including more
exotic types such as star fruit, kumquats or prickly pears. To prevent
fruit from browning, dip in pineapple or orange juice.
Source: Mayo Clinic staff
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BAKED HONEYED BANANAS
Thank you, Diane
4 whole banana, unpeeled
2 tub yoghurt, low fat, vanilla
Drizzle of honey
Preheat the oven to 350 degs. Place the banana on a baking tray and
bake for 25 minutes. Allow to cool a little and peel. Lay baked banana
on top of yoghurt and drizzle with honey.
BANANA CROQUETTES
1/4 cup light mayonnaise
1/4 cup plain, fat-free yogurt
2 tablespoons Splenda
1/2 teaspoons apple cider vinegar
2/3 cup peanuts, chopped
4 bananas, cut into halves
In a small bowl, mix together the mayonnaise, yogurt, Splenda, and
vinegar. Place peanuts in a different small bowl. Roll bananas in
mayonnaise mixture and then in peanuts. Refrigerate until serving.
Serves 8
Serving Size: 1 croquette; Carbohydrate Exchanges 1; Fat Exchanges 2;
Calories 155, Calories From Fat 80, Total Fat 9g, Saturated Fat 1.3g,
Cholesterol 5mg, Sodium 170mg, Carbohydrate 19g, Dietary Fiber 3g,
Sugars 9g, Protein 4g.
Source: Diabetes.org
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SUNRISE PIZZA
2 bananas, peeled
4 frozen whole wheat waffles
1/4 cup low fat whipped cream cheese
1 can (11 ounce) Mandarin oranges, drained
2 teaspoons honey
Dash ground cinnamon
Fresh raspberries or blueberries (optional)
Thinly slice bananas on diagonal. Prepare waffles according to package
directions. Spread waffles with cream cheese. Arrange banana slices on
top, overlapping. Arrange mandarin oranges in center of each pizza.
Drizzle with honey. Sprinkle with cinnamon. Garnish with raspberries,
if desired.
RAISIN BANANA ROLLUP
1 - 8-inch whole wheat or flour tortilla
1 tablespoon peanut butter
1 tablespoon strawberry fruit spread or strawberry jelly
3 tablespoons seedless raisins
1 large banana
Spread peanut butter on one side of tortilla; spread on jelly. Sprinkle
raisins over jelly. Peel banana and place at one end of tortilla. Wrap
tortilla around the banana. Use a sharp knife to cut in half.
BANANA ORANGE FROST
1 banana
1/2 cup orange juice
1/2 cup milk
1 pint orange sherbet
Peel and slice banana; place in bowl or blender and mash. Add orange
juice, beat until smooth. Add milk and half of the sherbet; beat until
smooth. Pour into 2 tall glasses; top each with scoop of sherbet.
Decorate each glass with orange slice and banana slice, if desired.
BANANA & PEANUT BUTTER OATMEAL
Thank you, Barbara
2 packets of plain instant oatmeal
2 tablespoons of creamy peanut butter
1/2 banana chopped
1/2 cup of plain yogurt (optional)
2 tablespoons of honey (optional)
Prepare the oatmeal according to packet instructions. While the oatmeal
is hot, stir in both the banana and the peanut butter. If you choose,
top it with yogurt and honey.
Servings: 2
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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