BANANAS FOSTER CHIMICHANGAS
This is for ZWT 2006. I have not tried this recipe and it is compliments of www. allrecipes.com by Kim Fliehmann
Provided by Creation In Hope
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, melt butter .
- Stir in bananas and sugar, and stir until sugar is dissolved.
- Pour in rum and cook 1 to 2 minutes more.
- Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Fry chimichangas until golden.
- Drain on paper towels.
- Serve warm.
Nutrition Facts : Calories 891.9, Fat 69, SaturatedFat 15.1, Cholesterol 30.5, Sodium 332.6, Carbohydrate 65.2, Fiber 3.4, Sugar 38.2, Protein 4
BANANAS FOSTER
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
- Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
- Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
- Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.
BANANAS FOSTER WITH CINNAMON
Our home-style version of this fancy restaurant treat -- traditionally prepared and set aflame at tableside -- is finished in a skillet in a matter of minutes. Serve the sauce with scoops of vanilla ice cream to cap a special meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Cover a small rimmed baking sheet (one that will fit in your freezer) with parchment paper, and place in the freezer for 10 minutes. When chilled, remove pan from freezer. Quickly scoop ice cream into 12 small balls, and place on chilled parchment-lined sheet. Keep in freezer until firm and ready to serve, at least 1 hour and up to 1 day ahead.
- When ready to serve, peel bananas and quarter them, cutting lengthwise and then crosswise; set aside. Pour banana liqueur and dark rum into separate glass measuring cups; set aside. Heat 3 tablespoons butter in a large skillet over medium heat. Sprinkle sugar and cinnamon over butter, and cook until sugar is dissolved.
- Remove pan from heat, and carefully stir in banana liqueur. Add bananas, flat side down, and cook until softened and lightly browned on the bottom.
- Remove pan from heat, and add rum. Return to heat, and cook about 10 seconds to allow rum to heat up. If using a gas stove, carefully tip the pan away from you until the vapors from the rum ignite. (Alternatively, light the rum with a long match.) When the flames have subsided, remove pan from heat and gently stir in remaining 3 tablespoons butter.
- Place 3 scoops of ice cream in each of four serving bowls. Spoon the banana mixture and the sauce over each. Serve immediately.
BANANAS FOSTER II
On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.
Provided by BUTTERMEBREAD
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g
BANANAS FOSTER CHIMICHANGAS
Great combination of Southwest and New Orleans cuisine.
Provided by Lynn Clay
Categories Fruit Desserts
Time 20m
Number Of Ingredients 7
Steps:
- 1. Melt butter in large skillet.
- 2. Add sliced bananas. Add brown sugar and rum.
- 3. Heat until brown sugar melts and alcohol evaporates.
- 4. Take tortilla and add half of banana mixture in the middle and roll up like a burrito with the ends in.
- 5. Wipe out skillet and add oil. Heat oil over medium high heat. Cook until medium brown on both sides.
- 6. Drain on paper towel
- 7. Serve Chimichanga with a scoop of vanilla ice cream
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HOW TO MAKE BANANAS FOSTER CHIMICHANGAS: 6 STEPS (WITH PICTURES)
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100% (2)Published Feb 6, 2013Category Fruit Desserts
- Make the banana sauce. Combine the bananas, butter, and brown sugar in a large skillet. Heat the mixture over medium heat; stirring constantly to avoid the ingredients burning, but until the sugar is dissolved in the butter.
- Add the banana sauce to the tortillas. To avoid splattering, you can lay the individual banana slices in the middle of the tortillas and then carefully drizzle the sauce on top.
- Wrap the tortillas. You'll want to securely enclose the mixture inside the tortilla. Lift up the bottom portion (closest to you) over the mixture. Layer the two sides inwards onto the bottom flap.
- Prepare the vegetable oil in another skillet for frying. Be sure to leave at least an inch (2.57 cm) of space at the top, to avoid splattering and overloading the skillet.
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