WEST INDES BAKED BANANAS - GUINEOS AL HORNO
Make and share this West Indes Baked Bananas - Guineos Al Horno recipe from Food.com.
Provided by NELady
Categories Dessert
Time 12m
Yield 6 bananas, 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425*F. Place peeled bananas in a baking pan. Cover each with lemon juice and vanilla. Sprinkle each banana with brown sugar and cinnamon. Bake for 7 minutes. Serve hot.
BAKED BANANAS
posted for ZWT A simple dessert popular in Honduras and other Latin American countries. The baking time is a guess as I haven't made this yet.
Provided by momaphet
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Cut the bananas in halves. Butter a baking dish thoroughly, and place the bananas flat in them. Sprinkle the sugar mixed with the cinnamon over the bananas, and don't move them.
- Pour the milk over the banans until they are all covered , cut butter into little cubes and scattered all over the bananas, cover with foil.
- Place baking dish on a edged baking sheet in case millk cooks over, bake with foil on for the first five minutes, then uncover and let the cook until brown on top.
- This dessert can be served hot or cool with vanilla cream on the side, or on it's own.
Nutrition Facts : Calories 326.5, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.1, Sodium 91.5, Carbohydrate 61, Fiber 3.5, Sugar 47.7, Protein 1.4
GUINEOS EN ESCABECHE (GREEN BANANA SALAD)
I found this recipe as a comment on a blog that was describing how to ripen green bananas. Sometimes they are just TOO green so I plan on trying this soon. The poster went by "Kat" But then I noticed she had THREE cups of oil so I looked this up online (my Spanish skills came in handy!) and adjusted it a little. yield and time is approximate
Provided by Chef Tweaker
Categories Tropical Fruits
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
- Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
- While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
- The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.
PAVO AL HORNO
I found this turkey rub recipe last year (2008) and used it in conjunction with TJW's Bomb Brine (http://www.recipezaar.com/Bomb-Brine-113792) on my Big Green Egg ceramic smoker/grill. For those unafraid of a slightly-less-than-traditional turkey, this is the way to go.
Provided by ThinkAndDrive
Categories Thanksgiving
Time 2m
Yield 1 rub, 10 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly mix all the ingredients in a bowl and set aside.
- Prepare the turkey. If still frozen, let it thaw overnight in the refrigerator. Gently rinse the turkey, inside and out, with cold water. Dry with paper towels. Insert 2 tablespoons of the rub into the cavity. Apply the rest of the rub to the outside surface of the turkey, on all sides. Wrap the bird in plastic wrap and refrigerate for 24 hours. Follow cooking instructions on the label.
- You can either brush with olive oil toward the end or use this browning glaze:.
- 1/4 olive oil.
- 1 T garlic powder.
- 1 T onion salt.
- 1 T Worcestershire Sauce.
- Mix liquid ingredients in a squirt bottle or shallow bowl and baste turkey during the last 30 minutes of cooking, basting every 10 minutes.
Nutrition Facts : Calories 8.5, Fat 0.2, Sodium 8.5, Carbohydrate 1.9, Fiber 0.8, Sugar 0.2, Protein 0.4
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