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Banana Split with Curried Chocolate-Coconut Sauce

Banana Split with Curried Chocolate-Coconut Sauce



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Ingredients

  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1/4 cup canned sweetened cream of coconut (such as Coco López)
  • 1 teaspoon finely grated lime peel
  • 3/4 cup chilled whipping cream
  • 1 tablespoon powdered sugar
  • 4 bananas, peeled, halved lengthwise
  • 1 quart vanilla ice cream
  • 1 cup 1/3- to 1/2-inch cubes peeled cored pineapple
  • Sweetened flaked coconut, toasted

Recipe Preparation

  • Stir chocolate and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. DO AHEAD Can be made 1 day ahead. Cover and chill. Stir sauce over low heat until just warm.

  • Whisk cream and powdered sugar in medium bowl to peaks; chill until ready to use. Arrange 2 banana halves in each of 4 long shallow dishes. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whipped cream, and toasted coconut.

Reviews Section

Banana Split with Curried Chocolate-Coconut Sauce - Recipes

Vegan Banana-Chocolate-Coconut Tart

Chocolate-Coconut Shortbread Crust

Ingredients:

1 cup Earth Balance--softened

1 teaspoon vanilla extract

1/2 cup unsweetened coconut

*Preheat oven to 325 degrees F. Cream Earth Balance, sugar, and vanilla. Sift in flours, cornstarch, and salt. Mix in unsweetened coconut. Press into 11 inch tart pan (along the bottom and up the sides). Bake for approximately 20 minutes. Let cool completely.

Banana Custard Filling:

Ingredients:

1 teaspoon vanilla extract

*Puree bananas and lemon juice in blender until smooth. Add coconut milk and almond milk. Blend until combined. Set aside.

*In medium saucepan, mix sugar, cornstarch, and salt until fully combined. Add the banana-milk mixture. Stir/whisk until all lumps are dissolved. Turn heat to medium. Stir the custard mixture over medium heat until it thickens to desired consistency (remember, it will get slightly thicker when cooled). Remove from heat, stir in vanilla, add to dish, cover with plastic wrap, wax paper, or foil so a skin does not form on the custard. Refrigerate until completely cool.

The Tart: Assembly

1/2 cup salted, roasted macadamia nuts--finely chopped

1/2 cup toasted coconut (unsweetened)

1/4 cup roughly chopped chocolate

'fat' from coconut milk--whipped (see The Witchy Kitchen for detailed instructions)

Method:
*Add layer of sliced banana to the cool tart shell (reserve a few slices for garnish). Sprinkled with 2/3 of the coconut and nuts. Gently add the chilled custard and spread across tart shell. Dollop whipped coconut cream into the center of the tart. Sprinkle with remaining nuts, coconut, and chocolate. Garnish with a few banana slices in the center. Viola!


Spring Vegetable Pasta with Lemon Sauce.

Spring vegetable pasta is the perfect light and tasty dinner to enjoy in the warmer weather! Asparagus, zucchini, and a fresh citrus sauce make this a delicious meal that’s gluten free and vegan, too. Don’t you love a quick and easy pasta dinner? Whether it’s a creamy pasta with spinach, or noodles with a spicy…


Gluten-free Recipes

We are often asked at Tropical Traditions why we do not sell any packaged coconut milks. The answer is that we have never found a packaged coconut milk that meets our high standards. It is a processed product, and freshly made coconut milk will separate and spoil quite easily. The water is heavier than the natural coconut oil, so the water sinks to the bottom and the oil tends to float on top after leaving it sit for a while. Commercially packaged coconut milks must add stabilizers to keep the product from separating, and often these stabilizers are in such a small quantities that they are not listed as ingredients on the labels. It could be soy lecithin, or something like guar gum which can cause problems for people who are gluten intolerant. The product then needs to be packaged in air-tight containers to preserve it, and this is often done in metal cans that have aluminum inside, and potentially Bisphenol A (BPA). Since canned coconut milks are over 90% water, you have to be concerned about the source of water that was used in packaging as well. The best coconut milk is one you make fresh yourself!

Since most people reading this probably do not live in tropical places where you have access to fresh coconuts, the best way to make fresh coconut milk is from a high quality organic dried coconut that is not treated with sulfites and is not sweetened. If you live in a non-tropical climate and see fresh coconuts in your local grocery store, its a good bet that they have already started to mold as fresh coconuts have a very short shelf life. They start molding within a couple of days. Some coconuts that are imported to the U.S. are apparently irradiated to prevent them from spoiling.

The recipe in this video is a simple recipe anyone living in a non-tropical climate can make with a high speed blender and a top quality organic dried coconut. It takes about 10 minutes (or less) and we demonstrate just how easy it is to make your own fresh coconut milk in the video. If you do not use the coconut milk right after you make it, keep it in the refrigerator for up to 24 hours.

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Roast Chicken with Coconut Oil Recipe Video

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Quick No-Bake Chocolate Coconut Pudding Fudge Recipe Video

If you are looking for an easy and tasty way to get more coconut oil into your diet, then check out this easy and quick no-bake recipe that uses coconut oil and coconut cream concentrate to make either a tasty chocolate pudding or a tasty chocolate fudge! Uses cocoa powder and honey. Gluten free and dairy free!

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Gluten Free Lemon Lime Coconut Flour Muffins Recipe Video

100% Coconut Flour muffins made with fresh lemon and lime juice and zest. Gluten free made from organic coconut flour. Also uses organic Virgin Coconut Oil and butter from pastured grass-fed cows. Learn how to make 100% coconut flour muffins in this video.

Better Than Candy Nut Crunchies Recipe Video

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Coconut Mayonnaise Recipe Video with Coconut Oil and Olive Oil – no trans-fats!

If you want a healthy mayonnaise made with healthy oils and no trans-fats, then you need to make it yourself! We show you how with our famous Coconut Mayonnaise Recipe! Made with Virgin Coconut Oil and Organic Extra Virgin Olive Oil, this is one healthy mayonnaise that you cannot buy in a store!

All of these recipes incorporate Coconut in some shape or form, and use at least one of the following gluten free organic products:


Popular Coconut Ingredients used in our Coconut Recipes


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How to Ripen "Black Bananas" On Purpose

  • Let your bananas ripen on the counter until the skins are no longer "spotted" with brown but completely brown. This can take two or three or even four weeks.
  • Wash and dry the bananas. Separate individual bananas from the bunch, using a knife to avoid tearing open the skin.
  • Place the bananas in a container, I use an inexpensive rectangular Pyrex casserole dish and some times loosely wrap each banana in wax paper. Cover and push it to a back corner of the refrigerator for eight or more weeks. During this time, there's no need to do anything.
  • When you're ready to bake, do a "sniff" test in the container. If there's any "rotten" smell, uh oh, one or more of the bananas has gone bad and should be discarded. (This does happen but not often.) Because the bananas are separate (and possibly separated by wax paper), one could have gone bad, the others may be okay.
  • Tear the skin off one banana, drop the flesh into a bowl. The flesh may be quite gooey and syrupy, this is the very best! But some times it will be dark and a little mealy, this is good too, just not quite as good. Give it another "sniff test". A delicate vinegar-y scent is okay, anything that smells "bad" too you should be thrown away. If you're using more than one banana, keep them separate until you know they're all good to eat.
  • That's it! Now go bake!

John and Lisa’s Weekend Kitchen: Everything you need to know about the new show

Mariana Cerqueira August 6, 2020 8:00 am Credit: ITV

John Torode and Lisa Faulkner’s show, Weekend Kitchen first aired in March last year.

It invites viewers into their kitchen for a morning of feel good food, catering to everyone who likes cooking – from aspiring chefs to beginners and keen home cooks. Of course you can expect tasty recipes from John and Lisa and some of their celebrity friends, but also shortcuts, inspiration and tips that you’ll definitely be thankful for.

This season however, the show will be a little different. Along with offering easy recipes to feed the whole family, Lisa and John will be aware of the fact that many ingredients are still difficult to get hold of, due to the coronavirus pandemic and food shortages for many people. As John has previously said, “Food has always been a massive focus and an important part of our lives, and it’s evident that it’s becoming more and more so for everyone, especially during these unprecedented times of lockdown. Great food, cooked with a smile brings us a sense of comfort, happiness and warmth, nostalgia and hope.”

During the lockdown, Lisa has been sharing plenty of tasty recipes on her Instagram account – so no doubt she’ll be recreating some of these at home. This cheat’s chip tortilla looks like a great Sunday morning breakfast!


Round Cakes for Celebrations, Squares for Every Day

My mom's banana cake is a favorite around here, a staple (but still special) treat to whip up on a moment's notice.

That day, I baked the birthday cake in a round pan, it's somehow more festive that way, yes, more appropriate for a celebration? Mostly, though, I just throw the cake batter into an 8x8 or a 9x9 square pan and call it a day. You can also double the recipe for a 9x13 pan. Isn't it a baker's dream to have so much flexibility?


Pudding and mousse are the height of romantic desserts because they require your complete attention to make, plus they need to be made ahead which only builds the anticipation of eating them.

Homey and comforting, chocolate pies are beloved for their contrast. Chocolate pairs beautifully with a tender, buttery crust.

Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.


The Catskill Kiwi

It seems that every man and his dog is reading this book…. and with good reason, it’s inspiring, its interesting (finished in 3 days, but I did have other things to do) and I will probably make about 65% of the recipes. There’s a lot of salads in this book which is just a bit too healthy for me, but there’s a tonnes of other I-wanna-make-this-right now recipes that I will work my way through, and seeing as I’m looking at a bunch of banana’s that are more black than yellow, they are screaming to be turned into her banana bread recipe, which caught my eye with its inclusion of chocolate and crystallized ginger, can you spell Y.U.M.

So now I’m faced with a of bit a conundrum, seeing as I am fairly new to all things cyber and blogging in particular, I have absolutely no idea whether I’m allowed to post this fabulous recipe here without the fear of being blacklisted by a lynch mob of irate food bloggers, who will have me guts for garters for this possible(?) infringement upon their community code of ethics…. I have mentioned that this IS NOT MY RECIPE, right? and that it comes from MOLLY WIZENBERG’S new book, “A HOMEMADE LIFE”, and that I am not in any way shape or form trying to encroach upon her artistic license…. I just happen to really like banana bread and chocolate and ginger for that fact. Dear god save my soul.

I will be sleeping with one eye open tonight!

ingredients chopping ginger dry mixture mixing the wet
adding wet to dry uncooked loaf just out of the oven delicious!

3/4 cup semi sweet choc chips

1/3 cup chopped crystallized ginger

(PS just because I couldn’t help myself and I didn’t want to discriminate against nuts, I added 1/4 cup chopped walnuts)

Oven 350F grease loaf pan.

Whisk flour, salt, baking powder, sugar. Add chocolate chips, ginger and if using nuts. In another bowl add mashed bananas, melted butter, yogurt, eggs, vanilla, whisk it all up. Add this to flour bowl and stir to totally combine. Scrape into loaf pan, smooth top, pop in oven for about 50 mins, and do the toothpick drill, you know, where it comes out clean.


Marines Food Recipes Cook Book

Current : All: 1 through 10 Go To: Page 1 Go To: Page 2

Marines Food Recipes Cook Book

Index of recipes Armed Forces recipe service

A. general information index

Information for standardized recipes

Definition of terms used in food preparation

Table of measuring equivalents

Weights and measures for can sizes

Table of conversion factors for converting "edible portion" weights of foods to "as purchased" weights of foods vegetables

Table of conversion factors for converting "edible portion" weights of foods to "as purchased" weights of foods fruits


1. Add the first 4 ingredients to a food processor.

2. Slice open the vanilla bean lengthwise. Remove the seeds. Julienne the vanilla bean skin, and then mince. Add to the food processor, distributing evenly.

3. Process until fine. Then add agave and process an additional 40-60 seconds. You might need to stop the food processor once or twice to scrape down the mixture.

4. Add cacao nibs and process an additional 40-60 seconds. You might need to stop the food processor once or twice to scrape down the mixture. It is a good idea to not overprocess, for this will add a nice cacao nib texture.

5. Remove mixture from the food processor and form into balls. Eat right away or refrigerate to firm up.