Bananas Foster Chimichangas Food

BANANAS FOSTER CHIMICHANGAS

Steps:

• In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
• In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

BANANAS FOSTER

Steps:

• Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
• Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
• Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
• Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.

BANANAS FOSTER CHIMICHANGA

Steps:

• To make the ice cream: In a large saucepan combine the cream, milk, and cinnamon sticks and bring just to a boil over medium-high heat. Remove the pan from the heat, cover, and let rest 15 to 20 minutes. Remove the cinnamon sticks. In the bowl of an electric mixer fitted with a balloon whisk, whisk the egg yolks with the sugar, molasses, brown sugar, and ground cinnamon. In a steady stream, gradually whisk about one-third of the cinnamon-infused cream mixture into the egg mixture. Add this mixture back into the egg mixture and put in a heavy saucepan over medium-low heat. Cook, stirring constantly with a wooden spoon, for about 5 minutes, or until the custard thickens enough to coat the spoon. Do not let the custard boil. Strain the custard through a fine-meshed sieve into a metal bowl and cover. Refrigerate, stirring occasionally, until cold. Pour into the canister of an ice cream maker and freeze according to manufacturer's directions. Pack into an airtight container and store in the freezer. Let the ice cream soften slightly before serving. To make the filling: In a medium saucepan combine all filling ingredients and cook over medium heat, stirring occasionally, about 7 minutes, or until the mixture is thick and bubbling. Remove the pan from the heat, let cool to room temperature, cover, and refrigerate. To make the sauce: In a medium saucepan combine the brown sugar, coffee, half-and-half, butter, and corn syrup. Bring to a boil over medium-high heat and cook about 4 minutes, until the sauce is shiny and smooth. Remove the pan from the heat. Stir in the rum and walnuts. Set aside. To assemble: Brush the edges of the tortillas with the egg wash. Place 1/2 cup of banana filling in the center of each tortilla, top each with three pieces of chocolate, and roll up like a burrito. Heat the vegetable oil to 350 F in a deep fryer or deep saucepan. Fry the chimichangas, 2 at a time, until golden brown, about 1-1/2 minutes. Remove to paper towels with tongs and drain. Sprinkle with the cinnamon-sugar mixture. To serve: Slice the hot chimichangas diagonally at the center. Place two halves on each dessert plate. Place a scoop of cinnamon ice cream and a strawberry on each plate beside the chimichanga halves. Spoon rum-walnut sauce around the plates.

BANANAS FOSTER

Steps:

• Prepare a grill for medium-high heat.
• Heat a cast-iron skillet over direct heat. Melt the butter until it begins to brown, then stir in the sugar and cinnamon until the sugar melts. Stir in the salt. Add the bananas in an even layer and cook, turning the bananas once to coat in the sauce, until lightly browned, 1 to 2 minutes per side.
• Remove the skillet from the heat and add the rum. Light the sauce with a lighter and allow it to flame. Once the flames have extinguished, baste the bananas with the sauce. Add the orange zest. Serve warm over vanilla ice cream.
• (Alternatively, you can cook the bananas over medium-high heat on a stovetop.)

BANANAS FOSTER CHIMICHANGAS

Steps:

• In a large skillet over medium heat, melt butter. Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito. In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

BANANAS FOSTER CHIMICHANGAS

Steps:

• In a large skillet over medium heat, melt butter .
• Stir in bananas and sugar, and stir until sugar is dissolved.
• Pour in rum and cook 1 to 2 minutes more.
• Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
• In a large skillet, heat the vegetable oil over medium-high heat.
• Fry chimichangas until golden.
• Drain on paper towels.
• Serve warm.

BANANAS FOSTER TART

Steps:

• Heat oven to 450 degrees F.
• Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan.
• If using tart pan, trim edges if necessary.
• Bake for 9-11 minutes or until light golden brown and cool 5 minutes.
• In small bowl, combine bananas and rum; toss to coat.
• Sprinkle orange peel evenly in bottom of baked pie shell.
• Arrange bananas in single layer over peel.
• Sprinkle with pecans.
• In heavy medium saucepan, combine brown sugar, whipping cream and butter; cook and stir over medium-high heat for 2-3 minutes or until mixture comes to a boil.
• Cook an additional 2-4 minutes or until mixture has thickened and is deep golden brown, stirring constantly.
• Remove saucepan from heat; stir in vanilla.
• Spoon warm filling over bananas and pecans.
• Cool 30 minutes.
• Serve warm or cool with ice cream.
• Store in refrigerator.