Chicken Banana Foster With Amaretto Malibu Rum Food

BANANAS FOSTER II

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

CHICKEN FOSTER

Steps:

• Melt the butter in a large skillet over medium heat, and stir in the brown sugar. Season the chicken with salt and pepper, and toss with flour to coat. Add chicken and bananas to the skillet, and cook stirring occasionally until chicken is almost cooked through. Stir in the amaretto and rum, and heat through. Remove from the burner, and use a long match or lighter to flambe. Allow to burn until the alcohol cooks off and the flame goes out. Serve and enjoy!

AMARETTO BANANAS FOSTER

Steps:

• Melt butter in pan then add bananas. Stir over medium high heat until blended.
• Stir in brown sugar, cinnamon, vanilla, and salt and continue to cook, stirring constantly.
• Add Amaretto, reduce heat, and stir until mixed through then remove from heat.
• Serve immediately over vanilla ice cream or vanilla pudding.

EAST MEETS ZEST BANANAS FOSTER FRITTERS

Steps:

• Mix the eggs and honey thoroughly in a shallow dish. Put the rice flour in another, separate dish and combine the panko and coconut in a third dish.
• Heat the oil in a pan over high heat. Roll the Bananas in the rice flour first, then in the egg/honey mixture, then in the panko crumbs/coconut mixture to coat.
• Place the bananas in the pan and cook, rolling gently when needed, until golden brown. Place into serving dishes.
• For the sauce:.
• Combine the butter, sugar, and cinnamon and allspice in a skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.
• Stir in the banana liqueur. Remove from heat and add in the rum.
• Increase heat to high and cook the sauce until the rum burns off, or carefully flame the liqueur and brandy in the pan and cook until the flame dies out and the alcohol is cooked out (use a long match or a long-necked lighter).
• Stir in the lemon zest and turn off the heat.
• Pour the warm sauce over the top of the bananas and serve.

MALIBU BANANAS FLAMBE

Steps:

• Preheat oven to 350 degrees.
• In a small saucepan, melt butter and then add in the brown sugar, lemon juice, cinnamon and nutmeg. Take off heat as soon as it all combines and melts together; it will take a minute or less.
• Spray Pam on the bottom of a glass/ceramic 9x9 baking dish.
• Cut bananas in half and then in half again (so in quarters) and place them cut side down in the dish.
• Sprinkle the nuts over and around the bananas.
• Drizzle the butter/sugar mixture over the bananas and nuts.
• Bake uncovered approximately 10 minutes, or until sauce is warm and bubbly. Remove from oven.
• Heat rum until warm, remove from the stove/flame. With the saucepan out in front of you (don't look down into the pan while you do this or you might loose some eyebrows), ignite the rum and pour over top the bananas. Wait for the flames to go out, then serve them up by themselves or on top of vanilla ice cream.

REAL BANANAS FOSTER

Steps:

• Slice bananas in 3 slices lengthwise, then cut in halves.
• Melt butter in a skillet.
• Add brown sugar and cook over low heat stirring into a thick paste.
• Add vanilla and liqueur and stir well; cook for 3 minutes.
• Add bananas and cook over medium heat, being sure to baste with sugar and butter mixture.
• Allow to cook for about 5 minutes.
• Heat rum in a metal cup, ignite and pour over bananas.
• Stir well to blend.
• Serve over vanilla ice cream.

BANANAS FOSTER

Steps:

• Melt the butter in a heavy-bottomed 12-inch skillet over medium heat.
• Add the brown sugar, cinnamon stick, and lemon zest; stir to dissolve the sugar, about 1 minute.
• (If the heat is too high, the butter and sugar will separate instead of combining to form a sauce).
• Add the bananas and spoon some sauce over each piece.
• Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes.
• Turn the bananas and continue cooking until they are very soft but not mushy or falling apart, about 1 1/2 more minutes.
• Remove the skillet from the heat.
• Add the rum and wait until the rum has warmed slightly, about 5 seconds.
• Wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan.
• When the flames subside (this will take 15 to 30 seconds), divide the bananas and sauce among the four bowls of ice cream and serve.

BANANAS FOSTER

Steps:

• Slice the bananas and set them aside. Heat a 10" skillet over medium heat and add the butter and light brown sugar. Stir until ingredients are incorporated and simmering. Add the bananas and spread them evenly. Simmer them for a few minutes and gently stir them to insure they are cooked evenly. The bananas will start to become slightly translucent during this process. The goal is to have soft bananas but not baby food.

BANANAS FOSTER

Steps:

• Melt butter in a large skillet.
• Add brown sugar and stir together.
• Add the bananas and cook until caramelized over medium-high heat.
• Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. (BE CAREFUL!)
• Stand back when ignited and flambe.
• Let flame die down.
• Serve over vanilla ice cream.

ALTON BROWN'S BANANAS FOSTER

Steps:

• Melt butter in a 10-inch heavy skillet over low heat.
• Add brown sugar, allspice and nutmeg and stir until sugar dissolves.
• Add banana liqueur and bring sauce to simmer.
• Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
• Remove bananas from pan to a serving dish.
• Bring sauce to a simmer and carefully add the rum.
• If the sauce is very hot, the alcohol will flame on its own.
• If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes.
• If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
• Immediately spoon the sauce over bananas and serve.
• Serve with waffles, crepes, or ice cream.