FRUIT BATIDO
Cool, refreshing drink with a milk base that is a common drink in Latin America, namely Panama. Can be made with almost any type of meaty fruit. Any type of fruit can be used in place of the papaya, such as cantaloupe or peaches. Serve immediately or store in refrigerator. If stored, be sure to stir before serving. Enjoy!
Provided by Mommy1b2g
Categories Drinks Recipes Smoothie Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Blend milk, papaya, sugar, vanilla extract, and cinnamon together in a blender until smooth; add ice and blend until slushy.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 17.2 g, Cholesterol 18.3 mg, Fat 4.8 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 69.2 mg, Sugar 16.1 g
BATIDOS
Provided by Bobby Flay
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients, except ice in the blender and blend until smooth. Add the ice and blend until frothy.
TANGERINE PIE: CARAMELIZED PINEAPPLE TURNOVERS
This delicious tangerine pie recipe, which is actually caramelized pineapple turnovers, can be found in "The Sweet Spot" by Pichet Ong.
Provided by Martha Stewart
Categories Dinner Recipes
Yield Makes about 3 dozen turnovers
Number Of Ingredients 12
Steps:
- Prepare filling: In a medium saucepan, combine pineapple, palm sugar, cinnamon, and 1/8 teaspoon salt. Place saucepan over low heat, and cook, stirring occasionally, until sugar has dissolved and liquid has evaporated, about 45 minutes. Transfer mixture to a bowl, cover, and refrigerate at least 2 hours, or up to overnight. Tip: Crushed Palm Sugar and Custard Powder (fat free is okay to use) can be found at kalustyans.com.
- Prepare dough: Into a medium bowl, sift together flour, custard powder, and dried milk; set aside.
- Place the butter, confectioners sugar, and remaining teaspoon salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until mixture is light and creamy, about 4 minutes. Scrape down the sides and bottom of the bowl; slowly add flour mixture and mix until well incorporated. Add egg and continue mixing just until the dough comes together; it will be sticky. Form mixture into a ball, press into a 1/4-inch-thick disk, and tightly wrap with plastic wrap. Refrigerate until chilled and firm, at least 2 hours, or up to overnight.
- Line two baking sheets with parchment paper; set aside. Unwrap chilled dough and form into 1-inch balls. Press each ball into a thin 3-inch disk. Put 1 heaping teaspoon pineapple mixture in the center of each disk. Fold dough over filling to make a half-moon shape; pinch edges to seal in filling. Gently press and roll dough back into a 1-inch ball. Place filled dough balls 1 inch apart on prepared baking sheets. Refrigerate until chilled and firm, about 15 minutes.
- Meanwhile, preheat oven to 350 degrees.
- Brush each dough ball with egg yolk and stick a clove in the center of each, if desired. Bake until golden, 20 to 25 minutes. Transfer to a wire rack and cool completely before serving.
PINEAPPLE TANGERINE BREAD
Take advantage of tangerines when they are in season with this easy to make this fruity bread.
Provided by JJOHN32
Categories Fruit Bread
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Drain pineapple well, pressing out excess syrup with back of spoon. Reserve 3/4 cup of the syrup.
- In a medium bowl, combine pineapple, reserved syrup, egg, butter and grated tangerine zest. Set aside.
- In a large bowl, combine flour, sugar, wheat germ, baking powder, salt and baking soda. Make a well in the center, and pour in pineapple mixture. Stir just until blended. Pour batter into greased 9 x 5 inch loaf pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on wire rack.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 43.9 g, Cholesterol 29.1 mg, Fat 6.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.5 g, Sodium 412.1 mg, Sugar 19.3 g
COCONUT-PINEAPPLE BATIDO
Make and share this Coconut-Pineapple Batido recipe from Food.com.
Provided by Pinay0618
Categories Shakes
Time 5m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender and frappé until smooth.
Nutrition Facts : Calories 322.5, Fat 24.9, SaturatedFat 20.7, Cholesterol 18.3, Sodium 125.1, Carbohydrate 20.8, Fiber 3, Sugar 10.7, Protein 7.5
BANANA MILK SHAKE (BATIDO DE BANANA)
Bananas are one of Honduras' main agricultural products. This batido makes an excellent breakfast substitute rich in potassium. Recipe from Shortcuts to 100 Best Latin Recipes by Sergio E Yibrin
Provided by Charlotte J
Categories Shakes
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a blender.
- Cover and blend on low speed about 1 minutes or until smooth.
- Pour into 4 or 6 glasses and serve immediately.
Nutrition Facts : Calories 257.1, Fat 9.1, SaturatedFat 5.6, Cholesterol 34.2, Sodium 120.3, Carbohydrate 37.4, Fiber 1.6, Sugar 19.7, Protein 8.7
PINEAPPLE TANGERINE BATIDO
Steps:
- Working in 3 batches, purée pineapples, banana, and juices in a blender until very smooth. Transfer as puréed to a large pitcher. (If pineapple is particularly fibrous, pour through a medium-mesh sieve, pressing hard on and then discarding solids.) Stir in rum. Chill, covered, until cold, about 1 hour. Stir again (or blend for a frothier texture) just before serving.
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