20501 platanos costa ripe plantains Recipes

plantains, peeled and chopped, spinach, bread crumbs, cornmeal, shiitake mushrooms, black olives, garlic, paprika, fresh oregano, butter, salt and ground black pepper to taste

plantains, sliced in rounds, salt, curry powder, cinnamon, coconut milk

plantains, peeled and broken into chunks, refried black beans, white sugar, salt, oil for frying

plantains, peeled and broken into chunks, refried black beans, splenda no calorie sweetener, granulated, salt, oil for frying

plantains , bananas, ripe, but not past ripe, peeled and cut into bite-sized cubes, cayenne pepper or 1/2 tsp red pepper, peeled grated fresh gingerroot, salt, water, palm oil (for frying ) or vegetable oil (for frying)

ripe banana, peeled and cut into 1/4-inch cubes, nutella chocolate hazelnut spread, refrigerated 9-inch pie shells (enough for two 9-inch pie crusts) or 2 favorite from-scratch pie dough (enough for two 9-inch pie crusts), water, granulated sugar, cinnamon ice cream (optional) or whipped cream, for serving (optional)

ripe bananas, unpeeled, sweetened condensed milk (recommended : la lechera), ground cinnamon , to taste

ripe black plantains, unsalted butter, divided, ground cinnamon, natural vanilla extract, brown sugar

plantains, mild curry powder, cinnamon, salt, butter, unsweetened coconut milk, water (or more as needed)

plantains, peeled and boiled in water (about 10 minutes), olive oil, butter, onion, diced, garlic cloves, minced, red bell pepper, diced, green bell pepper, diced, celery, diced, jalapeno, finely chopped, cheddar cheese, shredded, avocados, cut into small chunks, salt & freshly ground black pepper, to taste

plantains, (soft to touch), sugar, cinnamon, cooked black beans, vegetable oil

ripe tomatoes, blanched,peeled,and chopped (about 40 to 45 tomatoes), onions, chopped, salt, sugar, vinegar, green bell peppers, cored and chopped, red bell peppers, cored and chopped

ripe tomatoes (peeled and chopped ), sweet peppers, chopped, hot peppers, chopped, onions, chopped, sugar, allspice, vinegar, salt, celery salt, cinnamon

ripe cooking bananas (plantains), egg, breadcrumbs (optional), queso fresco (optional), oil (for frying )

plantains, yellow with some black spots (about 1 lb), canola oil, kosher salt

ripe (black) plantains, peeled and sliced lengthwise 1/3 inch thick, chayotes--halved lengthwise, pitted and sliced lengthwise 1/4 inch thick, olive oil, salt, ripe pineapple--peeled , halved lengthwise, cored and sliced crosswise 1/2 inch thick

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)