24698 patacones ticos costa fried plantains Recipes

water, yeast, shortening, sugar, salt, boiling water, evaporated milk, eggs, beaten, flour, vegetable oil for frying, sugar for dusting

green plantains , or other green bananas, peeled, salt, chicken stock, ground nutmeg, butter, cinnamon, onion, chopped, grated cheddar cheese, light cream or 1 cup milk, fresh breadcrumb, eggs, beaten

plantains, ripe and each cut lengthwise, spring roll wrappers , non-translucent or 12 egg roll wrappers or lumpia skins, dark brown sugar, jackfruit , cut lengthwise (optional), cinnamon (optional), water, starch, oil , for deep frying

all-purpose flour, sugar, cornmeal, baking powder, salt, milk, mashed, ripe plantains, eggs, corn oil, melted butter

grated fresh lime zest, chopped, salt, cayenne, vegetable oil, green plantains (1 1/2 lb)

extra virgin olive oil, onion, finely chopped, carrot, finely chopped, celery rib, finely chopped, garlic cloves, minced, chicken stock or 4 -4 1/2 cups broth, green plantains, peeled , quartered lengthwise & thinly sliced, cilantro, stemmed and finely chopped, cumin, bay leaf, salt & pepper

plantains, yellow with some black spots, canola oil, kosher salt

plantain, peeled and cut into chunks, carrots, cut into chunks, white onion, sliced or cut into small chunks, olive oil, salt, white pepper

plantains, very ripe (the peel may be half black outside but the plantain inside is firm), butter or 1/2 cup margarine, cinnamon sticks (optional), brown sugar (optional), hot sauce (optional)

oil, minced onion (optional), flour , sifted, eggs, water or 4 tbsp milk, vanilla, big plantains, sliced

water, yeast, shortening, sugar, salt, boiling water, evaporated milk, eggs, beaten, flour, vegetable oil (for frying ), sugar , for dusting

ripe plantains, unpeeled, ripe quince, juice of 1 lemon, unsalted butter, light brown sugar, grated fresh ginger, zest and juice of 1 orange, ground cinnamon, dark rum, walnuts, coarsely chopped, salt, vegetable oil for deepfrying, powdered sugar

ripe plantains, unpeeled, ripe quince, juice of 1 lemon, unsalted butter, light brown sugar, grated fresh ginger, zest and juice of 1 orange, ground cinnamon, dark rum, walnuts, coarsely chopped, salt, vegetable oil for deepfrying, powdered sugar

canola or vegetable oil, semi-ripe (yellow-black ) plantains, peeled, cut on diagonal into 2- to 3-inch-long by 1/2-inch-thick ovals., chopped red onion, garlic cloves, chopped, ground beef chuck (80% lean), tomato paste, golden raisins, chopped, pimiento-stuffed green olives, coarsely chopped , plus 3 tbsp brine from jar, dried oregano, ground cinnamon, ground cumin, ground allspice, yellow cornmeal, queso fresco,* crumbled, divided, pimiento-stuffed green olives, drained, sliced

granulated sugar, water, salt, chiles moritas (dried bright red chipotle chiles, preferably soft; 3 oz), carrot, cut into 1/8-inch dice, olive oil, ground allspice, fresh thyme or 1/2 tsp dried, crumbled, fresh marjoram or 1/2 tsp dried, crumbled, turkish bay leaves or 1 california, cider vinegar, coarsely grated piloncillo (unrefined brown sugar; sometimes called panela) or packed dark brown sugar, chopped garlic (3 to 4 cloves), red onion , halved lengthwise, then thinly sliced crosswise, very ripe large plantains (skin should be predominantly black; 1 1/2 lb total)

balsamic vinegar, unsalted butter, at room temperature, honey, chopped fresh basil, salt, sweet yellow plantains, unpeeled