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640 calories. 36g fat. 79g carbs. 6g protein. 36g sugars. 2 tablespoons coconut oil. 6 tablespoons (¾ stick) unsalted butter, softened and divided. 3 extra-ripe plantains, peeled and cut into 1½ ...
Ripe and green plantains together is the most popular choice. The trifongo is any combination of three starches fried and mashed together. Most popular is cassava with green and ripe plantains, but batata and breadfruit may be used. Mofongo stuffed with shrimp (camarón in Spanish) is called camarofongo.
Green (unripe) plantains are peeled, sliced lengthwise, diagonally, or widthwise, and then fried twice. [3] The raw slices of plantains are fried for one to two minutes on each side until they are golden in color, and removed and patted to remove excess cooking oil .
The ripe plantain is usually sliced diagonally for a large oval shape, then fried in oil to a golden brown color. The diagonal slice maximizes the surface area, allowing the plantain to cook evenly. [24] Fried plantain can be eaten as such, or served with stew or sauce. [23]
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This low-calorie cake gets its festive flavor from molasses, cinnamon, ginger and ground cloves. Serve it for dessert during the holidays. ... Sweeten these classic oatmeal cookies with ripe ...
Both ripe and unripe plantains are used for this type of chip preparation. The chips may be coated with masala or jaggery to form spicy and sweet variations. Plain banana and plantain chips are called pachkkaya varuthathu and kaya upperi, respectively; sweet jaggery-banana chips are called sharkara upperi or sharkkara varatty.
Category 3 (medium-calorie density): Smaller portions. Examples: Cheese, bread, desserts, and higher-fat meats. Category 4 (high-calorie density): Minimized or occasional use.