WEBStep 1. Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from
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WEBInstructions. Add the butter, sugar, and cinnamon in a medium skillet on low heat, whisking until the brown sugar has dissolved. Add in the bananas, cook for 30 seconds then add in the rum and either cook for 30 seconds. Removing bananas to serving plates and top with vanilla ice cream.
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WEBIncrease the oven temperature to 325°F, prepare a 2-quart baking dish with oil spray and reserve. Place the cooled bread cubes in a large mixing bowl. Combine the cream and milk in a small saucepan and warm gently over medium heat. Pour the warm cream mixture over the bread cubes, stirring to coat well.
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WEBInstructions. Add all of the ingredients together into a medium-size saucepot. Cook over low to medium heat for about 15 minutes or until the amount of liquid is reduced by ½. Serve warm or chill and serve cold.
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WEBDirections. Gather all ingredients. Dotdash Meredith Food Studios. Melt butter in a large, deep skillet over medium heat. Stir in brown sugar, rum, vanilla, and cinnamon; bring to a low boil. Dotdash Meredith Food Studios. Place bananas and walnuts in the pan. Cook until bananas have softened, 1 to 2 minutes.
WEBdirections. In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat for 4-5 minutes or until sauce is smooth. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve over ice cream.
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WEBMelt butter in a 10" heavy skillet over moderately high heat until foam subsides, then saute banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana. Return skillet to heat and continue to saute, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
WEB1/2 cup packed light brown sugar. 4 tbsp. unsalted butter. 2 oz. rum. Method: In a saucepot, combine the brown sugar, butter, and rum. Bring mixture to boiling; reduce heat. Simmer the mixture for 2 to 3 minutes. Stir in the Banana Puree and cream. Remove from heat.
WEBInstructions. Prepare a grill for medium heat at 350 degrees, creating direct and indirect zones. In a grill safe saucepan (this can also be done inside), melt the butter, add the brown sugar, allspice, nutmeg, and salt and stir on the indirect heat side. Add the rum and let the sauce reduce down. While the sauce reduces on the grill, grill the
WEBCombine all of the ingredients in a saucepan and bring to a simmer over medium heat. Simmer for 2-3 minutes until slightly thickened and coats a spoon. TIP: for a stronger rum/liquor flavor wait and add the rum in the last 30 …
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WEBWhen smooth and beginning to bubble, add bananas. Cook on one side for 1 minute, then turn carefully with tongs and cook on the other side for 1 minute. Remove the pan from the heat. Carefully pour in the measured rum. (NOT from the bottle, as the flame may travel from the rum in the pan up into the bottle and explode).
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WEBInstructions. In a small (9 or 10-inch) skillet, melt 6 tablespoons of unsalted butter. Add in 3/4 cup of light brown sugar and whisk untilt the butter incorporated, sugar dissloves and is smooth. Whisk while pouring in 1/3 cup of heavy cream, 2 to 3 tablespoons of dark rum and a splash of vanilla. Depending on your preference, keep warm on low
WEBInstructions. Place the butter and sugar in a sauté pan over low heat, and stir until the sugar dissolves and begins to bubble. Simmer for about 2 minutes then add the bananas; continue to simmer and turn the bananas for another minute or so. Add the rum, stir and remove from heat.
WEBdirections. Melt butter in a frying pan. Add the sugar & cook, stirring, over medium heat until dissolved. Add rum and liquer (or juice). Then add sliced bananas and stir until they are coated and the mixture is hot. Serve slightly cooled.
WEBThe ones that contain olive oil, avocados, beans, garlic, nuts and seeds are especially good as all of these ingredients actively lower cholesterol. The ones with asterisks are quite high in sugar, so try not to eat these too often. Also beware of the salt content in some of the supermarket varieties. The NHS recommendation is for adults to eat
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WEBHeat the butter in a large skillet over medium heat. Slice the bananas in half crosswise, then lengthwise. Place the banana quarters in the hot pan with the brown sugar and cook on one side until deeply caramelized, about 2 minutes. Turn the bananas over and cook for another 30 seconds. Remove from the heat and add the rum.
WEBShake the pan but do not stir. Add the butter, nutmeg and cinnamon and swirl into the hot sugar until melted. Add the banana pieces and toss in the syrup until they are caramelised and golden. Add the rum, then carefully tip the pan so the flame just catches the alcohol in the pan and sets it alight. It will burn for a few seconds, then burn out.