La Bamba Banana Recipes

LA BAMBA CASSEROLE

Steps:

• Preheat oven to 375°.
• Cut green chiles in half lengthwise.
• Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble.
• Add diced tomatoes; cook 5 minutes or until liquid evaporates.
• Spoon turkey mixture over chiles.
• Top with corn.
• Carefully spread beans over corn.
• Sprinkle cheese over beans.
• Bake at 375° for 30 minutes.
• Let stand 5 minutes; top with chopped tomato and green onions.
• Yield: 6 servings (serving size: 1 1/3 cups).

LA BAMBA CASSEROLE

Steps:

• preheat oven to 375°F.
• Cut green chilies into half lengthwise. Arrange in single layer in an 8 square baking dish coated with cooking spray.
• Spray large nonstick skillet with cooking spray, heat over med-high heat. Brown beef.
• Add onion, chili powder, cumin, salt, and garlic, saute 5 minutes.
• Add Ro-Tel, cook 5 minutes or until liquid evaporates.
• Spoon beef mixture over chilies.
• Top with corn.
• Carefully spread beans over corn.
• Sprinkle cheese over beans.
• Bake 30 minutes.
• Let stand 5 minutes.
• Top with chopped tomato and green onion.
• Serve.

BAKLAVA OF BANANA

Steps:

• Open package of phyllo and cover with damp cloth to keep the sheets from drying out.
• Preheat oven to 350 degrees.
• Arrange one sheet of phyllo on wax-paper- or parchment-lined cookie sheet. Brush with butter, using a small paint brush and sprinkle with 2 to 3 tablespoons of sugar. Repeat with two more sheets of phyllo and repeat buttering and sugaring.
• Using a 3-inch circle (cup, glass, cookie-cutter) and a knife, cut out 15 circles from the three layers. Remove the excess dough.
• Repeat steps 3 and 4 so that you have 24 three-layered circles in all. Discard the excess circles and dough.
• For the tops, cut four sheets of phyllo in half and butter lightly. Crunch up into a ball, but do not squeeze or press. Sprinkle with sugar and arrange on wax-paper or parchment-lined baking sheet.
• Bake the circles and the tops at 350 degrees for about 8 to 10 minutes. But watch the circles very carefully; the sugar can burn quickly. After 5 minutes check and turn if oven does not bake evenly. The sugar must melt and the dough turn brown. Allow to cool before removing from cookie sheet.
• These may be made a day ahead and let sit at room temperature.
• To assemble, combine banana filling with caramel sauce and stir to mix well.
• Place all the circles in a row and cover each one with a heaping tablespoon of the banana filling. Even out the filling slightly before stacking the circles, three for each dessert, covered with one of the tops.
• For each serving, on a large dessert plate spoon three tablespoons of warm caramel sauce. Arrange one of the baklava in the center and dust with confectioners' sugar.

LA BAMBA BANANA

Steps:

• Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring constantly, until the mixture caramelizes. Add the orange juice and blend well. Add the banana and stir-fry for 1 minute. Remove the pan from the heat and cool for 10 minutes. Cover the pan and refrigerate for several hours or until well chilled. Place the chilled banana mixture and ice cream in a blender and mix on low speed until the mixture is smooth. Pour the smoothie into a wine goblet or glass and garnish with a Crisp Banana Wafer (see Glorious Garnish), if desired.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

LA BAMBA BANANA

Steps:

• Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring constantly, until the mixture caramelizes. Add the orange juice and blend well. Add the banana and stir-fry for 1 minute. Remove the pan from the heat and cool for 10 minutes. Cover the pan and refrigerate for several hours or until well chilled. Place the chilled banana mixture and ice cream in a blender and mix on low speed until the mixture is smooth. Pour the smoothie into a wine goblet or glass and garnish with a Crisp Banana Wafer (see Glorious Garnish), if desired.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.