DYNAMITES
These are a classic Rhode Island treat. So delicious in a soft sub-roll with a little salt on top. My toddler loves to dip chips in it too. This can also be cooked in a slow cooker.
Provided by AddiesMom6
Categories 100+ Everyday Cooking Recipes
Time 4h20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir.
- Reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.
Nutrition Facts : Calories 352.2 calories, Carbohydrate 15.3 g, Cholesterol 91.8 mg, Fat 19.7 g, Fiber 4 g, Protein 28.5 g, SaturatedFat 7.3 g, Sodium 616.1 mg, Sugar 9.3 g
BANANA PEPPER SAUERKRAUT
Steps:
- In a food processor, combine the sauerkraut, banana peppers, vinegar, jalapenos, salt, black pepper, cayenne pepper and granulated garlic. Pulse until finely chopped and well combined. Taste and adjust the seasoning as desired.
MINI BANANA BEIGNETS
Steps:
- Heat about 2 inches vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl.
- Whisk the egg, milk, mashed banana and 2 tablespoons vegetable oil in another bowl. Add the banana extract, if desired. Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.
- Whisk the banana mixture into the dry ingredients until just moistened. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm.
BANANA LEAF-WRAPPED CHILEAN SEABASS WITH PICKLED RED ONIONS
Steps:
- For the pickled red onions: In a medium saucepan over high heat, add the vinegar, sugar, peppercorns and 2 tablespoons salt. Mix well and add the beets and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and refrigerate at least 1 hour and up to overnight.
- For the grouper: In a small bowl, add the orange zest, juice, olive oil, ground achiote and cumin. Mix well to combine, then pour the marinade into a large resealable plastic bag. Add the grouper filets and seal the bag tightly, squeezing out any excess air from the bag. Gently mix around so the marinade coats the fish well. Refrigerate for 45 minutes.
- Clean the grill grates and preheat a grill to medium-high heat.
- Arrange 2 banana leaves to form a cross. Remove one piece of grouper from the marinade and place in the center of the leaves. Season with 4 to 5 turns freshly ground black pepper and 1 teaspoon salt. Wrap the fish up tightly in the banana leaves by folding over one flap at a time, alternating each side so they overlap. Secure the last folds of the leaves together with toothpicks to hold in place. Place the banana leaf-wrapped grouper on the grill, and cook until the leaves turn bright green and begin to char around the edges, 5 to 6 minutes per side. Remove from the grill and set aside.
- To serve, cut open the banana leaves to expose the fish, add a large spoonful of Spicy Grilled Corn Salsa and garnish with the pickled red onions, chopped scallions and cilantro.
- Preheat a grill to medium-high heat.
- Place the corn on the grill and cook until well charred all over, 5 to 6 minutes per side. Drizzle the poblanos and fresnos with olive oil and season with 5 to 6 turns freshly ground black pepper and 1 teaspoon salt. Place the chilies on the grill and cook until lightly charred on all sides, 3 to 4 minutes. Place the chiles into a bowl, cover tightly with plastic wrap and allow to steam for 3 to 4 minutes.
- Hold a corn cob upright in a large mixing bowl. Using a chef's knife, cut off the kernels and let them fall into the bowl. Repeat with the remaining corn. Set aside the kernels. Discard the cobs.
- Remove the skins from the chiles. Mince the fresnos, dice the poblanos and add them to the bowl with the corn kernels. Add the red onions, scallions, lime zest, juice, garlic, agave and 2 tablespoons olive oil. Stir to combine and season with salt and pepper. Refrigerate until ready to serve.
BANANA DAIQUIRI
Steps:
- Into a blender add 1 banana, 1/2 cup coconut milk, 1/2 of the lime juice, 1/4 cup of the sugar, and 3 cups of ice and add 2 ounces of rum if desired. Blend until smooth, about 1 minute. Pour into 2 tall glasses, and repeat for 2 more drinks.
TEXAS FRENCH TOAST BANANAS FOSTER
Steps:
- Batter: In a large bowl, combine all of the ingredients until a smooth batter is formed.
- Sauce: In a saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir continuously until the sugar has dissolved. Add the cinnamon and orange juice and bring to a simmer. Remove the pan from the heat, pour in the rum and creme de banana, if using, then return the pan to the heat. Brush down the sides of the pan with water using a pastry brush. Remove from heat.
- In a small saute pan, add 1/4 cup of the caramel sauce and the bananas. Saute over high heat until just warmed through. Keep warm.
- Toast: Preheat a griddle or a nonstick pan over high heat. Dip the bread slices into the batter, then put them on the griddle, turning over after 2 minutes. To each serving plate, add 1/4 cup of the caramel sauce and top with the French toast. Spoon the bananas, over the toast and drizzle with some of the caramel sauce.
BANANA CREPES
French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.
Provided by Jessica Eymann
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 20m
Yield 6
Number Of Ingredients 15
Steps:
- Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
- Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
- Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
- Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 60.7 g, Cholesterol 145.5 mg, Fat 28.7 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 17.3 g, Sodium 252.1 mg, Sugar 30.7 g
DYNAMITES
Recipe comes from RI. It is really good. It has been on tv with Mike Connors tasting it--it made the paper.
Provided by sheila
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dice peppers and onions.
- Put in pot then add hamburger, tomato sauce, salt and pepper to taste.
- Cook until peppers and onion are done to your liking.
- Then add the paste.
- Put on torpedo rolls.
DYNAMITE
A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.
Provided by PUKEANOPOLIS
Categories Main Dish Recipes Sandwich Recipes Sloppy Joe Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
- Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 80.7 g, Cholesterol 69 mg, Fat 20.5 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 6.9 g, Sodium 1160.3 mg, Sugar 12.1 g
EASY BANANA FRITTERS
I was craving apple fritters but wasn't able to get to the donut shop. So I looked around to find on hand ingredients to satisfy my craving. I didn't have apples, but I had some very nice ripe bananas. That's when I came up with these. You won't be disappointed!
Provided by MY2ANGELS
Categories Bread Quick Bread Recipes
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, mash the bananas. Mix in milk, eggs and margarine until smooth. In a separate bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into banana mixture.
- Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C). Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels and dust with confectioners' sugar.
Nutrition Facts : Calories 386 calories, Carbohydrate 51.8 g, Cholesterol 62.4 mg, Fat 18.6 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 2.9 g, Sodium 300.9 mg, Sugar 31.1 g
CURRIED BANANAS
I don't recall where I got this recipe. It is a favorite in my home plus I make it for my consumers (at work) with very ripe bananas and no sugar so it's okay for the diabetics. All the amounts are varied depending on what you have and what you want. Use green bananas for a more savory side dish. Or use greener bananas and more brown sugar for a sweet treat. Very ripe bananas don't need much cooking nor much brown sugar. This is good as a side dish, over ice cream, on pancakes, under whipped cream, with basmati rice, let your imagination wander....enjoy! You could even vary the size of banana pieces to suit your recipe.
Provided by Elmotoo
Categories Sauces
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In heavy skillet, such as cast iron, melt butter over medium to medium high heat.
- Add bananas cut or broken into 2" pieces.
- Cook 2 to 4 minutes.
- Carefully turn.
- Sprinkle with brown sugar and curry powder.
- Cook 2 to 4 minutes.
- The bananas should be soft and warmed through, and there should be a sauce in the bottom.
- **Don't overcrowd the pan; you need to be able to turn the banana pieces without mashing them.**.
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