Bananas Bombay Recipes

Steps:

• in a sauce pan(slightly greased with butter) on medium heat- add in orange juice and brown sugar. Amounts in the recipe are not exact, use to taste. Stir the mixture into a sauce (shouldnt be very thick but not runny).
• cut bananas into bite size pieces and add to sauce mixture. Coat well.
• squeeze the juice of the lemon (and orange) into the pan, mix well. Add more sugar if the mixture becomes too runny.
• add in vanilla, cinnamon and any other spice you would like to add in (I've used nutmeg with peaches before)stir well.
• add in rum, turn off the kitchen lights and light the bananas (when in doubt, use less rum than needed and repeat process until the desired flavor is obtained).
• let it burn out (use a metal spoon to slightly stir) and take off heat.
• serve over vanilla ice cream.

Steps:

• Saute' prawns, green onions, cilantro, garlic, curry paste and curry powder in margarine.
• When prawns are half cooked, add wine and sour cream and reduce; add half-and-half.
• Season with salt and pepper.
• Bring to a simmer and blend in cheese. Add penne and garnish with parsley.

Steps:

• Make sauce:
• Mince garlic and, wearing protective gloves, mince serranos. In a blender purée all sauce ingredients until smooth.
• If using banana leaves, cut away ribs and in a large bowl of hot water soften leaves 1 minute to help keep them from splitting. Cut six 8-inch squares from leaves. On a work surface arrange 1 leaf square and pat dry. Spread 1 teaspoon herb sauce down middle of square to equal length of a piece of fish and arrange piece, skin side down, on sauce. Spread 1 tablespoon sauce over piece. Fold top and bottom edges of leaf over piece and fold sides of leaf over piece, enclosing it. Arrange packet, seam sides down, in a bamboo steamer or on a large steamer rack. Make 5 more packets in same manner and arrange in steamer or on rack.
• Steam packets over boiling water, covered, until fish is just cooked through, about 8 minutes. Serve fish immediately.

Steps:

• Cut bananas in half crosswise, and then lengthwise. Toss with lemon juice, and set aside.
• Combine margarine and brown sugar in a large skillet; cook over medium heat, stirring constantly, 1 minute or until sugar melts. Add bananas; cook 2 minutes.
• Turn bananas, and cook an additional 2 minutes. Sprinkle with cinnamon, and remove from heat. Heat rum in a small saucepan just until warm; remove from heat, and ignite. Pour over banana mixture and let flames die down. Serve immediately over ice milk.