|The Russian Heritage Cookbook|
|by Lynn Visson|
Alongside the splendors of tsarist Russia-its art, architecture, and literature-sits its cuisine, a marvelous, little-known part of Russian heritage.
1 - 10 of 29 for fried plantains
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Choose plantains with some yellow ... when lightly brown on both sides. Drain on paper towels before serving. Makes 6 servings. Cooking time 5-10 minutes.
Peel and finely slice the plantains, deep frying ... powder or salt to taste. Note: Can be served accompanied by ketchup or another favorite dip. . Feliciano
Heat oil in ... oil approximately. Peel plantains. Cut 1/4 ... PLANTAIN: Cook each side until golden brown and soft, about 3/4 minute. Drain salt. Eat while hot.
Choose a plantain with yellow-green or ... between two pieces of clean brown paper until they are lightly browned. Salt to taste. Serve instead of bread.
Peel green bananas. Cut in circles and soak in salt water. Preheat oil in pan and place bananas in oil. Remove and press flat. Refry until crunchy. ...
Peel the plantain with a small, ... each side, turning only once. Drain on paper towels. Place in a serving dish and sprinkle with lemon juice and sugar.
Select very ripe plantains, with a ... Remove from the pan and place on clean brown paper to drain the excess oil. They may be served with almost any meal.
Peel of plantain by cutting of ... medium high heat until crispy. NOTE: This is a continuous process as you are cooking more than one sliced green plantain.
Cut banana into slices. Fry for 20 minutes in oil. Add sugar, simmer 10 minutes. Serve warm with sour cream. Sprinkle with sugar.
Slice diagonally into pieces, not more than 1/4 inch thick. Fry in a small amount of oil until browned. Serve as a vegetable.
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