311 TVFN Cooking Live Prime Recipes

[Guest guest]

There's a new archive at The UK Recipe Archive this week from the TVFN

Cooking Live Primetime show. These are nearly all the recipes available from

this newish TVFN show, all available at The UK Recipe Archive in both

Mastercook and Mealmaster formats.

 

To download go to - http://www.ukrecipes.co.uk/

 

* Exported from MasterCook *

 

Bora Bora Banana Split With Chocolate Rum Fudge Sauce

 

Recipe By :COOKING LIVE PRIMETIME SHOW # CP0026

Serving Size : 1 Preparation Time :0:00

Categories : clprime1

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CHOCOLATE RUM FUDGE SAUCE***

1 cup white sugar

1/2 cup good quality Cocoa Powder

4 ounces unsalted butter

1 cup dark rum

1 cup heavy cream

1 tablespoon vanilla extract

***PLANTAIN CRISPS***

1/2 cup vegetable oil

2 green plantains -- cut in thin slices

-- lengthwise

Sugar

Ground cinnamon

***BORA BORA BANANA SPLIT***

2 ripe bananas

1 ripe pineapple

1 cup sugar

1 cup amber rum

1 cup heavy cream and 1 tablespoon

-- confectioners' sugar whipped to soft

-- peaks

***COCONUT SORBET***

1 can Coco Lopez

1 can unsweetened coconut milk

1 can water

2 tablespoons lime juice

 

Bring all ingredients to a gentle boil, cool and reserve until needed.

 

PLANTAIN CRISPS:

 

Heat the vegetable oil in a large saute pan until approximately 350 degrees.

Fry the plantain slices until golden brown and crisp. Remove from the oil

and dust with sugar and cinnamon.

 

Drain on paper towels, and reserve for garnish

 

BORA BORA BANANA SPLIT:

 

To assemble the banana split, slice the bananas lengthways and cook in a

saute pan with a little butter. Peel the pineapple and cut into 1-inch

rings. Remove the core. Add the pineapple to pan and cook until both are

golden brown. Add the sugar and the rum. Flambe and stand aside.

 

Place on the plate, bananas first, face up. Top with the pineapple ring.

 

Pour any pan juices over the fruit.

 

Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate.

 

Garnish with whipped cream and plantain chips.

 

For the plantain crisps, fry the plantain slices in shallow vegetable oil

until crisp, about 1 minute.

 

Transfer the plantain chips to a plate lined with paper towels and

immediately sprinkle with sugar and ground cinnamon.

 

COCONUT SORBET:

 

Mix all ingredients together in bowl. Transfer to freezer friendly

container and freeze until set. Serve with the banana split or enjoy alone.

 

Converted by MC_Buster.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 4891 Calories (kcal); 329g Total Fat; (66% calories from fat);

6g Protein; 373g Carbohydrate; 575mg Cholesterol; 193mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 66 Fat;

24 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0