Sentences with phrase «plantains until»

Oh my, I can't believe I've been living my life without plantains until this year.

Cook the plantains until golden on both sides and then transfer them to your casserole dish.

Not exact matches

Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning.

Cook plantains for 4 - 5 minutes until golden and slightly browned, turning once after 2 minutes.

Add the plantains, garlic and a little bit of olive oil to a large mortar or bowl and mash with a pestle or potato masher until fairly smooth.

Toss gently until the plantains are evenly coated.

Add the ripe plantain pieces and sauté until golden brown, about 3 minutes.

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.

Working in batches, sauté the plantain slices until they are cooked through but not yet browned, 10 - 12 minutes.

Next, flatten the plantains with a rolling pin then put back in the oil until browned.

Use a food processor to grind the plantain chips until they look coarse sand.

Fry the plantain pieces in the coconut oil, turning to evenly coat, over med heat (adjusting to avoid browning) until bright yellow and just beginning to turn light brown - about 5 - 7 mins.

I didn't like beans growing up until I got to boarding school (F.G.G.C Benin) and tasted the beans and dodo (fried plantain) and I fell in love.

Cook and flip the plantain pieces until most sides are a deep golden brown.

Working with one plantain piece at a time, place it on the larger plate, and firmly press down on top of it with the smaller plate until it doesn't smash anymore.

Certain Jamaican staples, such as hard dough bread, Easter buns, plantain tarts and the flaky, moon - shaped pastries filled with vegetables or meat known as «patties,» were hard to come by outside of the island — that is until companies such as Royal Caribbean Bakery and Caribbean Food Delights came along.

I pretty much treated that bag of plantain chips as a single serving until my husband literally pulled them away from me.

Cook for 4 - 5 minutes or until the plantain forms a slightly golden crust, then flip and cook for another 3 - 4 minutes or so on the other side.

Place the plantain pieces in a high speed blender and blend until smooth (or as smooth as possible until it becomes too difficult to blend more).

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

Turn stand mixer to speed 4 and process until blade reaches end of plantain.

Reduce the heat to medium and cook the plantains for 20 minutes or until soft.

Place plantains in food processor; pulse 4 times or until plantains are finely chopped and resemble rice.

Simmer, stirring often, for 20 minutes or until thick and flavorful and the plantains are cooked.

I didn't think plantains cooked in coconut oil could get any better until trying these with the coconut rum glaze.

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.

Back in a food processor, combine 1/2 cup pre-pureed plantain, soaked and softened dates, shortening, and vanilla until smooth.

Brush plantains (cooking bananas) with a mixture of butter and brown sugar and grill them until they are soft and tender.

Place plantain sections, cut sides up, on grill rack coated with cooking spray; grill 7 minutes or until flesh is soft and skins begin to pull away from the flesh.

Repeat until all the plantains have been fried.

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

Process plantains, yautia root, and salt in a food processor until smooth, stopping to scrape down sides occasionally.

Add plantains and allow to fry until golden brown and tender, about 3 to 4 minutes.

Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft.

Add the bread, tortilla, onion, plantain, garlic and tomato and cook, stirring occasionally, until golden - brown, 8 to 10 minutes.

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

Add plantain and sauté until golden, about 3 minutes.

Certain Jamaican staples, such as hard dough bread, Easter buns, plantain tarts and the flaky, moon - shaped pastries filled with vegetables or meat known as «patties,» were hard to come by outside of the island — that is until companies such as Royal Caribbean Bakery and Caribbean Food Delights came along.

In a non stick pan, toast the cashew nuts until they are lightly golden before adding the cinnamon and the plantain chips.

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.

Stir in the plantains and the piloncillo or brown sugar and simmer until the plantains are completely cooked.

Fry the plantains in the mixture until soft, turning once.

While the oil is heating, fry the plantain rounds in the oil for about 2 minutes, turning, until golden brown.

Add plantains; cook until golden brown, stirring occasionally.

Add plantains and knead mixture with hands until smooth and plantains are fully incorporated.

Fry plantains, turning occasionally, until golden and just beginning to brown, about 2 minutes.

Working in 3 batches, fry plantains in a single layer, turning once, until tender and golden all over, about 5 minutes.

Fry plantains again, turning once, until deep golden brown, 6 — 8 minutes.

Fry the plantain slices over medium heat, until golden in color and soften.

Fry plantains on both sides until the exterior is golden, about 3 minutes.