Sentences with phrase «plantains into»

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.

Instead, I basically turned my ripe plantains into candy and I'm here today to share that love with you.

Carefully place the plantains into the oil one by one and start the countdown.

Cut the plantains into 1 inch long pieces.

Once the skin is removed cut the plantains into 1 - inch thick rounds.

Cut the plantains into 1.5 inch chunks as shown in the above photo.

Place the diced plantain into a pot with some water and cook for about 5 minutes until it turns a bright yellow - orange.

I'm always looking for ways to incorporate more Jamaican flavors and plantain into my diet.

Heat the oil in a deep pan and in the meantime, take the green skin off the plantain and cut the plantain into 1 cm thick circles with a knife of mandolin.

We are now importing plantain into Ghana!

Peel the plantain completely and cut off about half an inch on both ends, then thinly slice the rest of the plantain into chips.

I have never done this, but all you have to do is cut a green plantain into thin slices, dehydrate the slices with a dehydrator or your oven, then pulverize into a flour with a high - powered blender like a Vitamix, Blendtec, or Ninja.

+ Peel and slice your plantain into chunks and process in a food processor or blender until smooth.

Not exact matches

I vacation in the tropics, and have had numerous different types of bananas and plantains, and let me tell you, some of them are not at all easy to get into.

Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle.

Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of olive oil in a second shallow bowl.

Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet.

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

Scrape the mixture into a blender or food processor along with the cooked plantains, cashews, almonds, raisins, sesame seeds, peanuts, bread, drained chipotles and other chiles, cinnamon, cumin seeds, and dried oregano.

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

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

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

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

And while plantains can be used in stews or baked and served alongside fish and meat, my favorite way of eating them involves double frying them into tostones and dipping them into mojo, a garlic and olive oil condiment.

Fold plantain mixture into dry ingredients.

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

For savory flavors, the plantain is put into production on arrival.

A portable riff on the classic plato cubano, the the Cuban burrito consists of rice, beans, fried plantains and cilantro lime slaw, and is rolled tightly enough to fit into a water - bottle cage on a bike.

Named after Max Platanicious, the enthusiastic snacker shown on the front of each package joyfully popping chips into his mouth, it symbolizes the pleasure of eating the Turbana plantain chips that are simply delicious.

I made it easier by starting with the pork cut into the 1/2 in pieces you need at the end and sauteing it with the spices, then added the plantains and spices.

Peel plantains and cut into quarters.

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

I don't know, but in any event, I resisted, and I'm happy to report that plantains, thrown into a stew, are as delicious as you've ever had them.

Place plantain mixture into the oven and bake for 15 - 20 minutes, or until edges become slightly brown and center is set (soft, yet baked through.

Peel and slice the plantains on an angle into about 1 / 2 - inch thick pieces.

Peel the plantain and slice into 1 - inch thick slices on the diagonal.

Imagine this: roasted red pepper cashew cream with a fresh bite of basil and slightly salty, meaty prosciutto, all nestled into soft and sweet plantain tortilla, cut into «lil party - sized poppers.

Yea, fried plantains are totally one of those things I forget about once in a while, and when I bring them back into my life, I can't get enough of it!

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

Shape plantain mixture into 24 (3 - x 2 - inch) rectangles on a large piece of wax paper on a work surface.

On the same note: if you're not into tofu, feel free to skip it and fill these enchilada with all plantains.

Pour into a large bowl and repeat with remaining charred vegetables, ground spices, fried plantains, and chipotles adding enough chicken broth to get things moving but not too much to make it runny (you'll use about 3 cups total).

I have bought many green plantains only to have them turn yellow and mushy and then into the trash can.

It is green plantain that you shred and form into patties and then fry and eat as an appetizer or side dish.

Scoop out one tablespoon of mashed plantain and shape into 1 - inch balls.

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.

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

Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro, and scallions.

Slice the oinion into wafer - thin shreds and mix with grated plantain.