Jamaican Banana Fritters | ThatsSoYummy.com. There’s a thing in my house that when you have ripe ol bananas either you make banana bread or banana fritters. These delicious tasty treats can be eaten morning, noon, or night, as a snack or as dessert. These fritters are so easy to make and will satisfy any craving you may have. So if you have a few of these bananas lying around your hose… don’t toss them, put them to GREAT use!
Enjoy! Peel and mash the ripe bananas. Beat egg, sugar, vanilla, cinnamon, and nutmeg. Next, blend egg mixture with mashed bananas. Make sure it is all incorporated. Then sift flour and baking powder into the banana/egg mixture. Mix it all together. If the batter seems to be too thick add a little milk… I added about 1/4 cup to 1/2 cup of milk. Add oil to a frying pan and place on medium high heat. Drop spoonfuls of the banana fritter batter into the hot oiled frying pan.
Flip when you see the edges starting to get brown and golden. Lastly, combine cinnamon and sugar together to create your cinnamon sugar. Ingredients. Preserving Fruit Flavors in Alcohol: Homemade Liqueurs | Growing A Greener World. When we discuss food preservation, we are usually talking about canning, dehydrating, freezing or fermenting.
But did you know that you can also preserve fruit in alcohol, such as brandy or vodka? It is a way of preserving the flavor or essence of the fruit for later use. This method consists of steeping fresh or frozen fruit in alcohol for several weeks. In the end, you end up with some “drunken fruit” (good as a dessert topping) and a flavorful alcohol that can be used to make dazzling cocktails, punch, deserts or sauces.
Homemade Raspberry Liqueur: This little gem is versatile in the kitchen and so easy to make. Better than store bought and packed with flavor, these little liqueur gems are versatile in the kitchen and very easy to make. And guess what? Fruit: You can make liqueur from just about any fruit: apples, apricots, blackberries, blueberries, cherries, citrus, cranberries, peaches, pineapple, raspberries or even a mixture of fruit. Alcohol: Spices: Bottles: Imagine that! Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom.
Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. They’ll come out looking all cheesy and inviting. Syrian hummus. If I was on the show "Who Wants To Be A Millionaire," and was asked the question "Where does hummus originate from?
"...I would without a doubt shout GREECE!! Regis Philbin would give me that face where he hangs his head low and looks at me with great disappointment. WRONG ANSWER. Sad face..and Ian would be mad I just lost out on a million dollars. According to my international cookbook, hummus originates from Syria. Ian and I go through a container of hummus about every 3 days. What you need:2 cups of chick-peas2/3 cups of tahini (sesame paste)3/4 cup lemon juice2 cloves of garlic1 teaspoon of saltParsley leaves1 roasted red bell pepper. 1)Place the chick-peas, tahini, lemon juice, garlic, salt and roasted red bell pepper in the blender. 2)Place in a small bowl and garnish with parley leaves. DONE!! Recipes. Two recipes actually got posted in one week?! Whaaaat? That might be a record for me. But these were just too good to not share as soon as I possibly could.
Not sure what my deal is this week but I have been on this (way more than normal) crazy baking and cooking streak. These strawberry cheesecake bites might just be my favorite dessert made to date! These might seem complicated because of all the steps but I promise they are so easy to make. What you will need for the crust: 2 cups of almonds1 cup of pitted dates1/2 cup of shredded unsweetened coconut Juice from 1/2 of a lemon What you will need for the filling: 3 cups of raw cashews3/4 cup of lemon juice (fresh is best)1/2 cup of honey3/4 cup of coconut oil1tbs of vanilla* Filling adapted from here. What you will need for the topping: 8-9 medium to large strawberries1/4 cup of coconut oil 1 tbs honey Directions: Place all of the ingredients for the crust in a food processor.
If you make these please come back and let me know what you think! Cilantro-Lime Rice Recipe. Oven-Baked Caramel French Toast. This Mother’s Day, treat your mom to a special brunch… Make her this delicious french toast! Personally, this is a very special Mother’s Day for me, since I am now the proud mother of both a son and a daughter. My little girl will be 3 weeks old this Saturday, the 7th. She is quite precious, and I am loving every second of being a mother of two! I made this for my mom when she recently visited a few weeks ago after the birth of my daughter. Begin by making the caramel layer… It’s simple: sugar and butter. Next, slice up your french bread.
Now that you know how many slices will fit, pour the caramel into the dish. The egg mixture can be combined by hand with a whisk, but it’s so simple to put everything in a blender. Chill the bread in the refrigerator overnight. Let it sit on the counter while you preheat the oven, and then bake until the bread gets to be light golden brown. Flip a piece of toast over onto a plate so the caramel is on top, and serve while hot! Caramel Sauce 1/2 cup butter. Restaurant Style Carne Asada Soft Tacos with Guacamole and Corn.
It’s almost Cinco de Mayo! Any excuse to make Mexican food, is a great celebration to me! I developed a simple and completely flavorful marinade for carne asada beef or flank steak, that marinates for an hour, is grilled for a few minutes and presto, restaurant style carne asada tacos are ready! I hope you guys can find this tortilla bread that I have pictured below. It makes the best soft tacos ever, no joke. Be sure to take a peek at my Creamy Salsa and Black Bean Nachos that I developed for Kraft as well Break out your sombreros, maracas, chips and salsa, it’s Mexican night!! Left: Tia Rosa Tortilla Bread, onion, garlic, avocado, carne asada beef (flank steak), red bell pepper, ground cumin, corn, olive oil and lime juice Here’s the beef, it will come in one rectangular piece that you will later slice Let’s start the marinade.
Add some lime juice to olive oil. Now add your cumin, salt and pepper. Grab a big ziplock bag and add your onions/garlic, beef, and marinade. 2 cloves minced garlic. Green Monster Smoothies » Annie's Eats. I’ve always been very good about eating my vegetables and I’ve never had a problem with spinach, but when I first heard of putting spinach in a smoothie it seemed like blasphemy. Why on earth would anyone want to do such a thing to their smoothie?
But, I kept hearing and hearing about people who do this and actually, you know, enjoy it. One or two and I would have thought it a fluke but it was so many people, I knew it wasn’t just health fanatics. I don’t know about you but spinach seems to be sold only in far larger quantities than we could ever use before it goes bad. Recently I once again found myself with an overabundance of baby spinach and knew it was time to give this a try. He was even more excited when I told him it was called a green monster smoothie because this is one of his favorite books. Note: I’ve seen green smoothies made with different greens such as kale or chard, and all sorts of combinations of fruits. Basil Pesto Recipe from Betty Crocker. Meat Hand. I made something gruesome and delicious. No, really, it was good. This is meatloaf. Meatloaf with cheese on top. And some ketchup. The nails are made of onion. The wrist bones are onion too.
Where are you going? This is how I made it: Since August I’ve had a post it note over my desk that simply said “meat hand”. I shot several angles to show how it has a base built in, meaning I could probably use it to mold meatloaf. I made the basic meatloaf recipe from How to Cook Everything using a food processor to chop the onions and carrot to a very fine mince so I could fill in the details of the mold without trouble. I sprayed the inside of the mold with cooking oil spray and it came out fairly easily.
I did a few versions, learning as I went along. Version #1 The first one was straight meatloaf. Version #2 The next time I tried adding fingernails made of onion, which were just like press on nails: I also covered it with ketchup before cooking: It turned out gross: Version #3 I made two versions. Homemade Irish Cream Liqueur. Here is another really yummy treat, Homemade Irish Cream Liqueur! I love it added to a cup of coffee! Irish Cream Liqueur from Bon Appetit 1 – 14 ounce can sweetened condensed milk 1 cup Irish whiskey 1 tablespoon chocolate syrup 1 tablespoon vanilla extract 1 teaspoon instant coffee crystals 1 cup whipping cream 1 tablespoon canned sweetened cream of coconut (such as Coco Lopez Cream of Coconut ) My can was solid at the top, so I placed about 2 inches of water in a skillet and heated until the cream of coconut was liquid) Combine first 5 ingredients in blender; blend until coffee crystals dissolve, about 1 minute.
You can pour chilled mixture over ice cubes, pour over chocolate or coffee ice cream too. I used 8oz tall skinny bottles from Germany (sorry). You could dress the bottles up even more with a hand painted bottle stopper! Don’t forget to check out other handmade gift ideas. Enjoy! Thai Chicken Pizza « Saucy & Bossy.