Jelly Belly Banana Split Tasty Dish Food

UPSIDE DOWN BANANA SPLIT

Steps:

• Make the sauce by dissolving the sugar in the milk and cream along with the vanilla pod and seeds.
• Bring just to the boil and whisk into the yolks, then strain. Stir briefly over a pot of simmering water to thicken if necessary.
• Press baking paper onto the surface to prevent a skin forming, leave to cool and refrigerate.
• Cut each banana in half and place in a bowl.
• Top with ice cream, pour over a ladle of crème anglaise, add a dollop of cream and a wafer. Serve immediately.

JELLY BELLY BANANA SPLIT (--TASTY DISH--)

Steps:

• Put the jelly beans together in a bowl.
• Eat! Yum!

BREAKFAST BANANA SPLIT RECIPE BY TASTY

Steps:

• In a bowl, whisk yogurt, honey, and vanilla until smooth.
• Transfer to a glass baking dish, and freeze for at least 2 hours.
• Preheat the oven to 300°F (150°C).
• In a bowl, mix oats and coconut oil together until all oats are coated with oil.
• Add the sunflower seeds, almond slivers, dried cranberries, and 3 tablespoons of honey to the bowl, and mix to combine.
• Pour the oat mixture onto a baking pan lined with parchment paper and spread and pat down till the pan is fully covered from end-to-end.
• Bake for 20-30 minutes and mix the oats halfway through to allow them to cook evenly.
• Add the halved banana to a plate and top with vanilla frozen yogurt, granola, and fruit of your choice.
• Enjoy!

PB&J BREAKFAST BANANA SPLIT RECIPE BY TASTY

Steps:

• Slice the banana in half lengthwise, then place on a plate or in a bowl.
• Using an ice cream scoop, scoop 2 dollops of Greek yogurt on top of the sliced banana
• Drizzle the peanut butter and berry preserves over the yogurt.
• Sprinkle the granola and blueberries on top.
• Top the whole thing with a dollop of whipped cream and a cherry.
• Enjoy!

CAMPFIRE BANANA SPLITS

Steps:

• Slice bananas down the middle (do not remove skin), try to create a generous opening. Add chips pressing down gently. Add marshmallows then wrap with foil. Add to coals or grill and cook on one side for approximately 4 minutes, then flip and cook for another 2 minutes. Let cool briefly, then open packets and serve with whipped cream and spices.

BANANA SPLIT

Steps:

• Put the Banana in a bowl.
• Place all the ice cream on and around the banana.
• Put as much chocolate syrup as you want on top of that.
• Place as much whipped cream as you want.
• Put more chocolate syrup.
• Put the cherry on top.
• If you want, you can put any other toppings that you want.

BANANA SPLIT IN A JAR

Steps:

• Mix lemon juice into bananas immediately after mashing to retain the fresh color then combine all the fruit and the pectin in a big pot.
• Bring to a boil, stirring frequently. Add sugar (and a dab of butter to reduce foaming). Bring to a rolling boil; boil hard one minute. Remove from heat and add nuts and rum (if using).
• Ladle into jars leaving a 1/4 inch headspace.
• Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

SWEET AND SAVORY BREAKFAST BANANA SPLIT RECIPE BY TASTY

Steps:

• Slice the banana in half lengthwise, then place on a plate or in a bowl.
• Using an ice cream scoop, scoop 2 dollops of cottage cheese on top of the sliced banana.
• Sprinkle the strawberries and almond slices over the cottage cheese.
• Drizzle the honey over everything and sprinkle the chia seeds on top.
• Top the whole thing with a dollop of whipped cream and a cherry.
• Enjoy!

TRADITIONAL BANANA SPLIT

Steps:

• Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
• Cut the ends of the banana off (about 1/4 inch) while still in the peel.
• Slice in half longways.
• Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.
• Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
• Spoon the wet walnuts over all three scoops of ice cream.
• Top each scoop with some whipped cream and a cherry for each.
• Enjoy!

BELLY OF PORK WITH GARLIC, LEMON AND THYME

Steps:

• Pierce the skin of the pork all over with a skewer, going through the fat but not the flesh. Pour boiling water over the skin, drain and dry well.
• Mix the garlic, lemon zest, thyme, olive oil and salt and pepper together. Rub mixture well into the fleshy side of the pork and leave to marinade overnight.
• Preheat the oven to 200C/400Fgas mark 6. Place the pork on a wire rack skin-side up and place the rack over a roasting tin half filled with water. Sprinkle with skin with salt and roast for 15 minutes to start the crackle forming. Then reduce the temperature to 180C/350F/gas mark 4 and continue to cook for one and a half hours. Top up with water in the roasting tin as necessary.
• Meanwhile make the salsa verde. In a food processor, mix the herbs and garlic to a paste and gradually pour in the oil so that it becomes emulsified. Season to taste with salt and pepper and lemon juice.
• Increase the oven temperature to 230C/450F/gas mark 8 and roast the pork for a further 15 minutes.
• Remove from oven, slice and serve with salsa verde.