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How To make Fri Dinner: Bananas In Caramel Sauce
1/2 c Granulated sugar
2 tb Water
1/2 c Pineapple juice, or orange
2 tb Butter
3 tb Rum
1 tb Lemon juice
1/2 ts Cinnamon
6 Bananas
6 sm Scoops vanilla ice cream
In large deep skillet, heat sugar with water over medium heat, watching carefully, until sugar melts and starts to turn a caramel colour. Gently stir in pineapple juice and butter, bring careful because mixture will bubble up. Add rum, lemon juice and cinnamon; cook, stirring, for 4-5 minutes or until smooth. [Sauce can be cooled, covered and refrigerated for up to 12 hours; reheat gently.] Cut bananas into 1-inch thick slices; add to sauce and heat through. Serve over ice cream. Per Serving: about 295 calories, 3 g protein, 8 g fat, 54 g carbohydrate Dinner Menu: Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken,Peanut-Orange Sauce Exotic Green Salad Bananas in Caramel Sauce [above] Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
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American Style Scotch Pancakes with Caramelised Bananas | Gordon Ramsay
Why should we only have pancakes on Shrove Tuesday? Gordon makes a compelling argument with these indulgent and delicious fluffy pancakes, served with caramelised bananas.
From Gordon Ramsay's The F Word
#GordonRamsay #Cooking
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Salted Caramel Biscoff Cheesecake
DELICIOUS CARAMEL BANANA JAM & DESSERT
How about a marmalade slash ice cream - cake topping that's so easy to make and so unbelievably delicious? Two ingredients, perhaps three, little effort, little time to make and loadsa flavors, that I promise you, it will blow your mind!
INGREDIENTS:
1 cup of white sugar
1 cup of mashed extra-ripe bananas
3 whole cloves
a few drops of lemon juice
METHOD:
Add the sugar to a pot, turn on the heat to medium, and wait until you see the sugar starts to bubble, then stir continuously. If you see that the caramel starts to get too dark, lower the heat even more.
Add the mashed bananas and stir for about 10 minutes.
Turn off the heat, add the lemon juice, and transfer to a clean-lidded jar.
Lasts for up to 2 weeks in the fridge.
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
????PRINTABLE RECIPE: chefjanapinheiro.com
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- Recipe by chef Jana Pinheiro
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
????PRINTABLE RECIPE: chefjanapinheiro.com
❤️Support me on Patreon❤️
Follow me on Social Media:
Instagram: @chefjana
Follow me on Facebook: Chef Jana Pinheiro
Website:
???? Visit my Amazon Shop:
♥︎ The skillets I love:
♥︎ The dutch oven casserole I use:
♥︎ The food processor that I love:
♥︎ The garlic keeper I use:
- Recipe by chef Jana Pinheiro
Sauteed Bananas with a Luscious Caramel Sauce
OMG! These caramelized bananas with luscious gooey caramel sauce are just awesome…and sooo easy ????
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Sauteed Bananas with a Luscious Caramel Sauce
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I COMBINE EGG WITH BANANA & MAKE THIS BANANA PUDDING RECIPE | EASY BANANA PUDDING RECIPE | NO OVEN
#Banana_Pudding #EggPudding
I COMBINE EGG WITH BANANA & MAKE THIS BANANA PUDDING RECIPE | EASY BANANA PUDDING RECIPE | NO OVEN
INGREDIENTS & PROCESS:
¼ CUP SUGAR
2 TBSP WATER
COOK UNTIL CARAMELISED
POUR IN A OVEN PROOF BOWL
2 BANANA
2 EGGS
MIX
POUR IN A BLENDER
2 TBSP SUGAR
1 CUP MILK
1 TSP VANILLA ESSENCE
BLEND SMOOTH
STRAIN THE MIXTURE
COVER WITH FOIL PAPER
BOLI SOME WATER IN CURRY PAN
PLACE THE MOULD INSIDE & COVER
STEAM FOR 35-40 MIN.
COOL DOWN COMPLETELY
KEEP IN FRIDGE FOR 2 HOURS
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The Most Popular Dessert at My Restaurant | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how I made one of the most classical desserts at my Restaurant! It may be different from how other people make Bananas Foster, but don't let this discourage you from trying this recipe! It is a super easy dish to make and I hope you try it! Let me know what you think in the comments below.
RECIPE LINK:
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