Creamy Pork Succotash Recipe Recipe For Banana

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CREAMY SUCCOTASH



Creamy Succotash image

This is a creation from my sister, Jenny. When I saw her make it, I didn't think the combination would be very tasty together, but I changed my mind immediately upon tasting it." -Shannon Koene of Blacksburg Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 11

4 cups frozen lima beans
1 cup water
4 cups frozen corn
2/3 cup reduced-fat mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, finely chopped
1 small onion, finely chopped

Steps:

  • In a large saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 10 minutes. Add corn; return to a boil. Reduce heat; cover and simmer 5-6 minutes longer or until vegetables are tender. Drain; cool for 10-15 minutes., Meanwhile, in a large bowl, combine the mayonnaise, mustard, onion powder, garlic powder, salt and pepper. Stir in the bean mixture, tomatoes and onion. Serve immediately or refrigerate.

Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

CURRIED PORK & BANANA CASSEROLE



Curried Pork & Banana Casserole image

Another of grandma's recipes that I changed slightly. This is an interesting casserole, that tastes great. Going to Grandma's was always a taste experience for us kids.

Provided by Baby Kato

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons butter
1 lb pork tenderloin
3 -4 bananas, large, ripe
1 1/2 cups whipping cream
3 teaspoons curry, thai red (use your favorite)
1 teaspoon salt

Steps:

  • Cut meat in 1/2 inch cubes and brown in the butter.
  • Slice the bananas and place in layers in the casserole pan. Place the meat ontop of the bananas.
  • Mix the curry and salt with the cream, blend well.
  • Pour the curried cream mixture over the meat and the bananas.
  • Bake in a 350 degree oven for 1 hour.
  • Serve with rice and a nice green salad.

KOREAN-STYLE SUCCOTASH



Korean-Style Succotash image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 teaspoon olive oil
2 tablespoons butter
4 cups corn kernels (from about 5 ears)
2 tablespoons buttermilk
2 tablespoons whole milk
2 teaspoons doenjang Korean soybean paste or white miso
1 garlic clove
6 ounces lima beans
3 ounces shelled edamame
3 ounces black-eyed peas
1/4 cup diced red peppers
Salt and pepper
2 tablespoons chopped fresh herbs, preferably a combination of parsley, chives and tarragon

Steps:

  • Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
  • Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
  • Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
  • Season with salt and pepper. Fold in the chopped herbs and serve immediately.

SUCCOTASH



Succotash image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon butter
1/2 cup chopped red pepper
2 cups frozen or canned corn, drained
2 cups frozen lima beans
1/4 cup water
2 tablespoons butter
Salt and pepper

Steps:

  • In a saucepan, heat butter and cook red pepper until tender about 1 minute. Stir in corn, lima beans and water. Cover and bring to a simmer. Cook for 3 minutes. Stir in butter and season to taste.

PORK LOIN WITH BAKED BANANAS



Pork Loin With Baked Bananas image

Make and share this Pork Loin With Baked Bananas recipe from Food.com.

Provided by Ambervim

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

3 lbs pork loin
8 bananas, peeled
2 onions, peeled and quartered
1/2 cup water
seasoning

Steps:

  • Preheat oven to 350°F.
  • Place pork, onions, water and seasoning in a rosting pan.
  • Roast about 35-40 minutes.
  • Arrange bananas around the pork and finish cooking, about 15 minutes.
  • Serve.

Nutrition Facts : Calories 474.9, Fat 24.2, SaturatedFat 8.4, Cholesterol 102.1, Sodium 74.2, Carbohydrate 29.5, Fiber 3.5, Sugar 15.6, Protein 35.4

CREAMY SUCCOTASH WITH BACON, THYME AND CHIVES



Creamy Succotash with Bacon, Thyme and Chives image

If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Corn

Yield 6

Number Of Ingredients 8

4 ounces thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, cut into medium dice
1 (10 ounce) package frozen baby lima beans
Salt and freshly ground black pepper, to taste
1 (10 ounce) package frozen sweet corn
½ cup heavy cream
1 ½ teaspoons minced fresh thyme leaves
2 teaspoons snipped fresh chives

Steps:

  • Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
  • Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
  • When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 21.5 g, Cholesterol 32.3 mg, Fat 10.3 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 219.2 mg, Sugar 3 g

MAMA NINA'S CORN SUCCOTASH



Mama Nina's Corn Succotash image

I love corn but sometimes it can get a little boring. This corn succotash is also one of the only ways to get the kids and husband to eat zucchini and squash. Enjoy!

Provided by mwynnmathis

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 6

Number Of Ingredients 11

2 teaspoons olive oil
1 small zucchini, roughly chopped
1 small yellow squash, roughly chopped
½ red bell pepper, roughly chopped
½ green bell pepper, roughly chopped
¼ cup roughly chopped red onion
4 cups fresh corn kernels
2 teaspoons white sugar
1 teaspoon margarine
½ teaspoon dried basil
¼ teaspoon salt

Steps:

  • Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.
  • Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 24.6 g, Fat 3.6 g, Fiber 4.1 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 123.3 mg, Sugar 6 g

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