HOW TO MAKE SWEET PLANTAINS RECIPES
OVEN BAKED SWEET PLANTAINS RECIPE - FOOD.COM
MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 450°F.
- Coat a nonstick cookie sheet with cooking spray.
- Cut the ends off of the plantains and peel.
- Cut each plantain on the diagonal into 1/2 inch slices.
- Arrange in single layer and coat tops with cooking spray.
- Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
Nutrition Facts : Calories 218.4, FatContent 0.7, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 7.2, CarbohydrateContent 57.1, FiberContent 4.1, SugarContent 26.9, ProteinContent 2.3
MADUROS (FRIED SWEET PLANTAINS) RECIPE | BON APPéTIT
This recipe for fried plantains will show you how to get that deep caramelization and custardy interior, and how to pick out the best plantains at the grocery store.
Provided by Rick Martinez
Yield 4–6 servings
Number Of Ingredients 3
Steps:
- Trim ends of plantains, peel, and cut diagonally into 1" pieces.
- Heat oil in a large skillet over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper towel-lined sheet tray. Season with salt and/or sugar, if desired. Serve hot.
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RIPE PLANTAIN RECIPE - HOW TO EAT PLANTAINS
You may have seen plantains before in the tropical fruit section of your grocery store. Here's how to eat plantains, how to peel them, and more about the fruit.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours
Category main dish, snack
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Reviews 5
Total Time 1 hours
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- Thinly slice plantains into chips with a mandoline. Soak in a bowl of salted cold water for 30 minutes. Heat oil in a 5-quart heavy pot over moderate heat until a deep-fry thermometer registers 375°F. Drain plantains and pat dry. Working in batches, fry the chips, agitating them with a fork so they don’t sick together. Fry for 30 to 45 seconds or until golden. Using a slotted spoon, transfer to a plate lined with paper towels, sprinkle with salt and granulated garlic. Let cool and serve. Can be stored in an airtight container for up to 4 days before they start to get stale.
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RIPE PLANTAIN RECIPE - HOW TO EAT PLANTAINS
You may have seen plantains before in the tropical fruit section of your grocery store. Here's how to eat plantains, how to peel them, and more about the fruit.
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From thepioneerwoman.com
Reviews 5
Total Time 1 hours
Category main dish, snack
- Thinly slice plantains into chips with a mandoline. Soak in a bowl of salted cold water for 30 minutes. Heat oil in a 5-quart heavy pot over moderate heat until a deep-fry thermometer registers 375°F. Drain plantains and pat dry. Working in batches, fry the chips, agitating them with a fork so they don’t sick together. Fry for 30 to 45 seconds or until golden. Using a slotted spoon, transfer to a plate lined with paper towels, sprinkle with salt and granulated garlic. Let cool and serve. Can be stored in an airtight container for up to 4 days before they start to get stale.
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TOSTONES RECIPE - NYT COOKING
A staple dish throughout the Caribbean and Latin America, tostones are crisp, flattened plantains that are often served as appetizers and side dishes. Unlike sweet maduros, which are made with very ripe, almost black, yellow plantains, savory tostones are made with unripe green plantains. Tostones are fried twice: The first fry sears the cut sides of the plantains, establishing a base layer of color; the second fry ensures that every edge is golden and crunchy. Tostoneras, wooden tools designed to create the perfect tostone shape, come in handy here, but a flat-bottomed cup will do just fine in its place.
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Cuisine caribbean, latin american
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Cuisine caribbean, latin american
- Using a slotted spoon, transfer tostones to a paper towel-lined plate to drain. While hot, season with salt to taste. Serve immediately.
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HOW TO MAKE CHRISTMAS CRACKER CANDY | SWEET AND SALTINES ...
Pour chocolate over salty crackers for Trisha Yearwood's Sweet and Saltines recipe from Trisha's Southern Kitchen on Food Network
From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Category dessert
From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Category dessert
- Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
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This recipe is an adaptation of asaro, the Yoruba word for a dish of starchy root vegetables simmered in a seasoned tomato- and chile-based sauce. Regional versions of asaro are served all year round across the south of Nigeria and in other parts of West Africa. Traditionally, the dish is made with the West African yam, but you can also use white or purple taro root or unripe plantains. Here, firm, green plantains are combined with white yams in a sauce rich with caramelized shallots, garlic and ginger. There is a slight but welcome heat from a single red habanero dropped in whole to infuse the stew. Coconut milk and an optional spoonful of red palm oil — a floral, slightly smoky oil that is pressed from the fruit of oil palm trees — round out the flavors, and hearty greens cut the richness. Serve topped with crunchy shallots, fresh herbs and a wedge of lime.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
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Reviews 4
Total Time 50 minutes
- To serve, remove and discard the cooked chile. Ladle the curry into bowls, top with the caramelized shallots, a scattering of basil and cilantro, and several squeezes of lime juice.
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TOSTONES RECIPE - HOW TO MAKE TOSTONES
These are no ordinary tostones: tossed in a sweet-savory seasoning mix and dipped in a lime and cilantro-laced sour cream, we can't think of a better snack.
From delish.com
Total Time 20 minutes
Category vegan, vegetarian, side dish, snack
From delish.com
Total Time 20 minutes
Category vegan, vegetarian, side dish, snack
- Make the brine: In a large bowl, whisk all ingredients together. Set aside. Make the lime sour cream: In a medium-size bowl, whisk the cream cheese and lime juice, to taste. Season with salt, and add the cilantro. Set aside. Make the chili salt: using a mortar and pestle, or a spice grinder, grind sugar, pepper flakes, salt, and garlic flakes. Set aside. Fill a large straight-sided skillet or pan with 2" of oil, and heat oil to 300°. (You want to keep the oil between 285° and 300° for this first stage of frying.) Slice the plantain in half crosswise, then run a sharp knife along the outsides of each half. (This is called scoring; it will help to make peeling the plantain easier.) Slice the plantain to make 2” thick circles. Fry the plantain circles for about 3 minutes, or until golden yellow. Transfer the plantains to a baking sheet or large plate. While still warm, use a cup or tortilla press that has been lightly oiled, and flatten the plantains into a disks. Once flattened, add the plantains to the brine so that they are fully immersed, and then immediately remove them. Raise the temperature of the oil to 350°. Add the flattened plantains to the hot oil for a second fry, and cook for about 2 to 3 minutes, or until they are golden. Transfer the plantain circles to a paper towel-lined baking sheet or large plate. Transfer the plantain to a bowl, and season with the chili garlic salt. Serve with the lime sour cream.
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