chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin
Cut the banana with a knife by cutting
nd set aside.
Add green pepper and onions to kettle
ix and serve.
(in Puerto Rico, it is traditional to serve
Peel the plantains and cut into 1/2 inch slices.
Soak in cold salted water for 20 minutes.
Dry and pat dry with paper towels.
Heat the oil in a heavy frying pan and saute the plantain slices until they are tender (about 15 minutes).
Remove and drain on paper towels.
Crush in a mortar so they break into bits.
Heat the beef stock in a saucepan and add the plantain chips.
Simmer for 15 minutes.
Sprinkle with cheese and serve.
Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.
Rim serving glass in lemon juice and sugar. FIll glass with ice cubes. Add banana liqueur and vodka then top with lemonade. Decorate with mint.
Boil green bananas until they are easy to peel.
Remove peel; cut into cubes.
Roast cloves of garlic and chop into pieces.
Add to bananas.
Chop scallions, using only the leaves (green storkes).
Mix dressing, salt and pepper together; add to banana. Serve.
Peel the bananas using a knife (green bananas will not peel like a yellow banana).
Slice into long thin wedges or strings to make fries.
Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C).
Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes.
Fry in batches if necessary.
Remove from the oil, and drain on paper towels.
Season with salt and serve immediately.
Chop apples.
Peel orange and pull sections apart and slice. Slice strawberries.
Peel and slice banana.
Measure the fruit. Put fruit into a big mixing bowl.
Mix Cool Whip with yogurt in small bowl.
Pour topping over fruit.
Eat!
Delicious!
Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries.
Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.
e quite moist.
Place banana mixture in a buttered shallow
nd curled. Make sure the banana has softened -- this will depend
he meat filling for the green banana balls or dumplings make a
peel the banana.
cut into 2 cm cylinders.
fry these cylinders until the banana is a pale yellow colour.
remove from the heat.
place on a non-porous surface and using a glass or a plate you squash the plantain to make circles about half a Cm. thick.
Use salt to your own taste and fry until they are crispy.
Serve hot with guasacaca sauce or garlic \"mojo\".
Blend oats and almonds in a blender until powdery; add spinach, banana, yogurt, peanut butter, and cinnamon. Blend, gradually adding rice milk, until desired consistency is reached.
he ends off of the green bananas and score up the
o cool.
Add onions, green pepper and seafood to the
Crush corn flakes.
Dip bread in eggnog, allowing to soak.
Put bread on plate of corn flakes and flip to cover other side. Lightly brown in margarine on both sides.
Make Recipes: #315560, #315446, #315561, #315559. It