omato sauce and simmer, covered, for 30 minutes.
With a
he ends off of the green bananas and score up the sides
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.
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.
Boil bananas. Mash bananas and rub mashed bananas through sieve.
Add all ingredients except butter and blend.
Make puffs on baking tray, forcing through bag.
Brush with egg white.
Bake until brown.
Serve hot.
ff the ends of the bananas and making a cut alond
Heat bananas, the 2 cups of water and salt to boiling; reduce heat. Cover and simmer until bananas are tender, about 5 minutes. Drain and cool.
Cut bananas crosswise into 1/2\" slices. Toss bananas and remaining ingredients with Vinaigrette Dressing.
ayer of raspberries and the bananas. (Bananas are an optional ingredient and
ff the ends of the green bananas and with a paring knife
For the batter, sift the flours,
immer one minute.
Add green bananas and half the diced mango
Combine the coconut milk and onion in a bowl; set aside.
Bring a large pot of water to a boil over medium heat. Boil the bananas in their skin for 30 to 40 minutes; drain. Run the bananas under cold water until they are cool enough to handle. Remove the bananas whole from their skins.
Heat a large saucepan over medium-high heat. Place the bananas in the pan. Pour the coconut milk mixture over the bananas. Cook until the coconut milk is foamy. Allow to cool 5 minutes before serving.
f cheddar cheese.)
Place bananas in saucepan and add just
Heat oil in a non stick heavy base skillet.
Add salt, red pepper powder and turmeric powder.
Immediately add bananas and saute for about 2-3 minutes.
Let bananas go brown on the edges.
Add puree and fresh lemon juice.
Add 1/2 cup water and cover tightly.
Bring to a boil and let it simmer on medium heat for 10 minutes.
Finally add the coconut milk, cover again for 5 minutes on low heat and serve warm with steamed rice or steamed noodles.
Take 2 lbs of fresh green beans, cut off the ends and cut them into bite-size pieces.
Rinse in water.
Pat dry.
Divide the green beans between 2-3 freezer bags. Squish out the air as you seal the bag.
Freeze.
Cook the frozen green beans as you normally would.
Many recipes for freezing green beans require you to blanch the beans before freezing them. That step is not necessary.
Peel the green bananas and place in a bowl
he ends off of the bananas, and make a slit lengthwise
he heat, cover and simmer for 40 to 50 minutes.
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
Heat oil in saucepan.
Saute onions, celery, carrots, green pepper, garlic and mushrooms until onions are very soft.