Sentences with phrase «peeling plantains»

To prepare the plantains, peel each plantain and chop them into 5 or 6 sections that are about 1 inch wide.

Once cooled, peel the plantain and slice into slanted discs of about 5 mm (1/4 inch) thickness.

I simply peeled the plantain and baked them for about 40 mins before stuffing them full of cheese and chilli.

In a food processor, place peeled plantains and puree until smooth, then transfer the mixture to a mason jar for later use.

Cut off the ends of the plantain, and make 3 shallow slits, just through the skin (this will help to peel the plantain).

First peel your plantain.

just - boiled water 2 very ripe plantains (yellow with a lot of black), 12 oz peeled plantains 1/3 cup coconut oil, melted 1/2 cup gluten free flour mix 2 Tbs.

Not exact matches

4 green plantains, peeled and cut into rounds on the diagonal 3 T olive oil 3 - 5 cloves minced garlic Pork cracklings (chicharrones), crushed — 1 cup (or substitute w / thick bacon) Salt — to taste

That makes it easy to dig your thumb between the peel and plantain and slide it down to remove each section of the peel.

If you're not used to peeling green plantains, it will seem strange at first.

Cut both ends off the plantains and score the sides of the peel from top to bottom, 2 or 3 times around the plantains.

Once you have your plantain picked out, you peel it (peeling instructions here if you need) and cut it into cubes.

Peel plantains (not like peeling a banana at all!

Peel plantains (not like peeling a banana at all!)

Cut off both tips with a knife and then make one or two slits in the peel down the length of the plantain.

Peel green plantains (you may need to cut some of the fibrous inner peel off the plantain) and slice them in to 1 inch rounds.

If your plantains were tough to peel they may be dry, add additional water 1 tbsp at a time, too thin and the tortillas won't come together properly.

«Because plantains tend to oxidize a fair amount once they're peeled, they have to be soaked in water baths to prevent discoloration,» he says.

He claims that other plantain chip manufacturers will peel their fruit prior to shipment and the fruit may sit for up to 10 days.

1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut

I used frozen packaged plantains as that's all i could source and they worked well — used 400g or 5 small plantains that apparently were between green and ripe (hard to tell as purchased peeled).

Plantains are peeled and then sliced into 1/2 inch discs.

salt and pepper 2 tbsp lime juice 2 cloves garlic, minced 5 ancho chile peppers 3 guajillo chile peppers 3 cups warm chicken stock 2 tomatoes 2 jalapeño peppers 3 tbsp slivered almonds 3 tbsp sesame seeds 1 tbsp olive oil 1 stick cinnamon (3 ″ long) 1 ripe plantain, peeled and chopped 1 cup chopped fresh or drained canned pineapple 1/2 cup chopped jicama 3 tbsp cilantro

When choosing the plantains make sure their peel is green, as when they start to get yellow they become sweet and soft.

4 cups peeled and cubed GREEN plantain pieces (3 or 4 green plantains) 1 - 3 cloves garlic 1/3 cup extra virgin olive oil 1/3 to 1 cup water 1 tsp sea salt

Carefully peel off the skin in sections Slice each plantain diagonally into 1/2 - inch - thick oval slices.

Peel the plantain by trimming away the ends and slicing down the side of the peel with a knife.

2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2 cups shredded red cabbage

Just be sure to peel and puree the plantain before you freeze it to make the process easier.

Cut the plantains in half, leaving the peels on.

Lower to heat to medium and simmer covered until the plantains are tender and peeking out of the peel, about 10 minutes.

Fruits 1/4 cup canola oil 1 large ripe dark - skinned plantain, peeled, thickly sliced 1 pound tomatillos, husked, rinsed, coarsely chopped 1 pound plum tomatoes, coarsely chopped 2/3 cup raisins flavorings 1 large white onion, peeled, cut into 8 wedges 12 large garlic cloves, unpeeled 5 whole cloves 1 teaspoon whole black peppercorns 5 whole allspice berries 1 teaspoon cumin seeds 1/2 teaspoon aniseed 1 1 - inch piece canela * or cinnamon stick 1 teaspoon dried Mexican oregano 1/2 teaspoon dried thyme 1 teaspoon fine sea salt

Cut the ends of the plantains, peel them and cut into 1 - inch thick pieces and let them soak in salted water for 15 minutes.

Heat a little more oil in the frying pan and, while it is heating, peel the yellow plantain, then fry in the hot oil until golden brown, turning to brown evenly.

4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving

Peel one of the green plantains and cut into very thin rounds, uning a vegtable peeler.

2 tablespoons butter 1 tablespoon honey 1/4 teaspoon ground cinnamon 2 large plantains or bananas, peeled and sliced crosswise 3 tablespoons heavy cream 4 tablespoons sour cream

3 large ripe plantains (about 2 1/2 pounds total), peeled, halved lengthwise, sliced crosswise on a diagonal into 3 - inch pieces

Squash and Plantain Puree Ingredients: 2 Frieda's Plantains, peeled and chopped 1 1/2 cups chicken broth 2 cups Frieda's Squash (any type), cooked and mashed 1/4 cup light cream 1/4 cup dairy sour cream 2 tablespoons butter or margarine 1/4... Continue reading →

With a small knife, make 3 - 4 cuts lengthwise down the plantain, just enough to go through the peel.

When it comes to plantain chips, you want a plantain that's in the light green category as it will be firm, easy to peel and easy to slice.

A super green plantain will be harder to peel, while a yellow or black plantain will be harder to slice as it's softer.

1 sweet potato, peeled and sliced 1 green plantain, peeled and sliced little olive oil 1 small onion, chopped very finely 1 clove of garlic, crushed16 fl oz (2 cups) homemade chicken stock 1 bay leaf 4 fl oz (1/2 cup) milk — you can use cow's milk, or stick to breast milk or formula if you prefer

Simply peel and cut the green plantains into chunks and boil in a full pot of water for 20 - 30 minutes or until tender, then mash with a fork until they achieve the consistency of mashed potatoes.

2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2 cups shredded red cabbage

I used frozen packaged plantains as that's all i could source and they worked well — used 400g or 5 small plantains that apparently were between green and ripe (hard to tell as purchased peeled).

Because we don't want them to ripen, violate normal plantain stewardship and refrigerate them whole, or peel and freeze them.

African black soap, a time honored beauty secret, made from palm ash, tamarind extract and plantain peel, helps to calm and clear blemishes and troubled skin.

African Black Soap, an honored beauty secret, made from palm ash, tamarind extract, tar and plantain peel, helps to calm and clear blemishes and troubled skin.