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Ever tried having bacon in your dessert? A bizarre combination I have to admit, therefore, I am sure the majority of the response to the question will be a big “no” :-) The recipe consists of Banana, Chocolate, and of course, Bacon. The end result was surprising indeed, very tasty, a fusion of sweet and salty flavors! Do try this unusual recipe and please give me your feedback :-) Banana Chocolate, And Bacon Spring Rolls
I’ve been dying to make something with the Vietnamese Extra Fancy Cinnamon I picked up from Penzeys Spices . Every time I get a whiff of it, I want to bake something. Something easy but healthy, I decided to try a baked version of banana tempura. I used the batter-baked method from The 30-Minute Vegan .
fried banana wontons Posted by Jacqueline Gabardy, L.Ac. on Friday, January 30, 2009 · 20 Comments a few months ago i posted about using wonton wrappers to make chik’n and mushroom wontons , and since then i have been experimenting with all their possibilities. i’ve tried little veggie spring rolls, pumpkin potstickers, mini apple pie wontons, and now, the simpilest of all, fried banana wontons. there’s very little prep work to make these little treats. just slice up a banana, sprinkle it with some ground cloves, fold the wrapper around it and fry!
So I finally realized why firefighters get laid so often…including the non-attractive ones. So besides the quality high school kids, my gym seems to be the home of our local firemen. I see them working out their often, usually in the weight room. Usually it is the younger, more in shape guys as well. Nice eye candy and all but, and here is where it is a flameful confession…firemen don’t do it for me. I mean, sure, if they were cute to begin with that is another story.
In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation-Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's. In 1951, Chef Paul created Bananas Foster.
Ingredients 2 tablespoons unsalted butter 1/4 cup (1.75 ounces) dark brown sugar 1/4 teaspoon ground allspice 1/2 teaspoon freshly ground nutmeg 1 tablespoon banana liqueur 2 under ripe bananas, sliced in half lengthwise 1/4 cup dark rum 1/2 teaspoon finely grated orange zest Directions Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves.
This is the actual Bananas Foster recipe from the original source and creator of this dessert: Brennan's Restaurant. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who served with Owen on the New Orleans Crime Commission. Richard Foster was a frequent customer of Brennan's and a very good friend of Owen. BANANAS FOSTER ¼ cup (½ stick) butter 1 cup brown sugar ½ teaspoon cinnamon ¼ cup banana liqueur 4 bananas, cut in half lengthwise, then halved ¼ cup dark rum 4 scoops vanilla ice cream Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Searching through my fridge for rogue vegetables or jars of sauces past their use by date, I found my bowl of 12 egg whites left over from the Kaffir lime & coconut tart. As a week has passed I thought it best to use them up as quickly as possible. My first thought ran to pavlova (possibly due to being an Australian - also a quintessential Kiwi dish). I have had my fair share of pavlovas, which I find incredibly delicious; in fact I imagine that if clouds were edible they'd taste just like a pavlova.
Never say never. Even though the diet begins tomorrow -- all diets begin tomorrow, or the day after -- I can't promise that there will never again be rich, gooey, chocolatey Nutella ® in my pantry. It's too delicious, too versatile, and too easy to turn into instantly impressive desserts.
The combination of chocolate and banana is highly underrated. Aside from some frozen bananas dipped in chocolate, and chocolate chip banana bread, the combination is largely overlooked. Well, break out your bananas because we are going to make something that will make chocolate lovers rejoice. The crepes are chocolate but they do not have any sugar in them. Before you say I am mad consider that the crepes are going to be filled with bananas which are naturally very sweet. Along with bananas there is a rich, bitter-sweet, chocolate mascarpone filling, and once plated the crepes are dusted with powdered sugar.