Green Banana Salad Recipes

Steps:

• Heat bananas, the 2 cups of water and salt to boiling; reduce heat. Cover and simmer until bananas are tender, about 5 minutes. Drain and cool.
• Cut bananas crosswise into 1/2" slices. Toss bananas and remaining ingredients with Vinaigrette Dressing.

Steps:

• Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
• Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
• Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.

Steps:

• Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
• Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
• While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
• The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.

Steps:

• 1. Prepare salt cod by simmering in water for 1/2 hour, drain salty water, add fresh water, and repeat 2 more times. After final simmer, drain and using a fork or your hands, break cod into small shredded bits.
• 2. The green cooking bananas will be very firm and difficult to peel. If there is a sap, do not get on clothing as it will stain, add vegetable oil to hands for easy handling. Trim off stem from both ends and run a knife down the full length of banana the depth of the peel. Cover with salted water and bring to a boil for 10 to 15 minutes, the cut you made will open up and allow for easy removal of the peel. The water will discolour while boiling, this is natural. Allow Bananas to cool, remove and chop into 1" pieces similar to potato salad.
• 3. Dice the bell peppers, chop scallions and parsley. Place a nonstick frying pan on a medium heat with the olive oil and add scallions, garlic, cod bits, green peppers and pepper. A HOT pepper may be added if you like the added heat. Turn down heat to med low and saute to bring out the natural flavours of these ingredients. Allow to cool.
• 4. In a large bowl place the diced (cooked and cooled) bananas, then top with the flavored ingredients (whiched should be cooled) and add mayonnaise. Taste to check for saltiness and adjust if necessary. Give it a good mix and Chill in refrigerator to allow flavours to get happy.