Banana desserts

Ingredients

• Pastry for single-crust pie (9 inches)
• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups 2% milk
• 2 large eggs, lightly beaten
• 3 tablespoons butter
• 1-1/2 teaspoons vanilla extract
• 2 large firm bananas
• 1 cup heavy whipping cream, whipped

Directions

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
• In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
• Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
• Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

I have made banana cream pies and deep dish banana cream pies and they both depend on the amount of time after adding all the in ingredients to make the pastry filling. I cook it until it is very thick and you do have to wait and be patient with the process. It will burn on the bottom if you up the stove temperature. It must be done slowly. I use pillsbury pie crust. Make sure the bottom is cooked otherwise it will be uncooked. I do add a layer of bananas first, then half the pastry cream then another layer of banana and then the last of the pastry cream. It has to cool in the refrigerator for at least 6-8 hours. Put a little lemon juice, just a little, to sprinkle over the bananas to keep from during brown. It’s not a recipe for people in a hurry. That goes for all cream pies.
I usually use a graham cracker crust and pudding to make my banana cream pie and wanted to try one from scratch. This was easy and absolutely delicious. The pie was a hit. The custard was so delicious I was eating it out of the pan. My son liked it so much he asked if he could have some for breakfast because it had bananas in it. I let him this one time. I will make this again and again.
A delicious cream pie for sure, but too sweet for me. I'm adjusting my notes to use 1/2 cup sugar.
It states to use a 9" pie plate, so that's the size of crust. Although a pie dough crust is shown, I have not seen this pie on a buffet in anything other than a graham cracker crust. My step-grandmother loved using a coconut crust for hers.
My husband LOVES this pie rates it a ten. Said it was the best he has ever eaten.
You took a recipie with several important steps and tried to break it down into few steps. This has been the most ridiculous waste of time I have found on internet recipes ! You would be doing a good job if you were thorough. I’ll stay away from this website for a while.
The recipe doesn't say what kind or size of crust to use.
I've never made a banana cream pie and this one was delish! Some of the comments were leading me to believe It may be out of my league, but it was so simple. I doubled the recipe for my deep dish pie plate, used premade pie crust (cheetah), cut the sugar in half, used nonfat milk and loaded that baby with lots of bananas. Thickened up that heavy cream with a bit of powdered sugar and YUM! Use a quality pot to cook your filling, have patience when stirring to thicken and you will rock it out of the park.
The Best pie, banana cream pie EVER. So good I made it twice within 3 day and had to share with friends and family. LOVE Is in the custard. Yum is in the pie!
It takes patience to make custard. Follow the recipe and it makes the very best custard. I am never disappointed by this recipe.

Baked potato soup recipe

Ingredients

• 4 large baking potatoes (about 12 ounces each)
• 2/3 cup butter, cubed
• 2/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 6 cups 2% milk
• 1 cup sour cream
• 1/4 cup thinly sliced green onions
• 1 cup shredded cheddar cheese
• 10 bacon strips, cooked and crumbled

Directions

• Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely.
• Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through.
• Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.

I prepared the potatoes a day ahead and kept them in the frig. I made the soup the next day and it only took about 15 minutes.
This seems to be a slightly 'fancier' version of my dad's potato soup, only differences I see he cut potatoes & boiled, then cooked on stove on low for hours. he did the 'healthier' version, cutting the butter & mashing up some of the potato to thicken (towards the end). I do not think he added sour cream. but he did add celery! THAT "made" the soup, imo. and he likely added more pepper. I'm going to try it this way, then dad's. then decide how I need to 'adjust'. he also often used yellow cooking onions if he did not have any scallions. I'll epot back after evaluation. only I'm going to add some celery cut up fine, and maybe some celery seed to this version, as imo, celery in potato soup is 100% necessary.
TASTE WAS PASTY. Not enough flavor. Won't make it again without changing the recipe. Really bland
This is one o boy's favorite soups!!
I made it as directed and if you love pure potato soup taste, I think it's great. I used pink Himalaya salt, so I had to add more regular salt. I will try other additions when I make it again if I want more zip and zest. I would have loved to use California Baker Potatoes, but I can only get those when we're in North Carolina for the summer. They are the best tasting potato I have ever had. I don't see them in Florida and wonder where I can get them.
With the dairy and potatoes, this is probably not a good recipe to freeze.
Can this be frozen ahead of time.
Love this recipe. I made very little changes. I did add more potatoes than it called for as well as used Old cheddar cheese(and lots of it ) for that sharp cheddar flavor. I believe that any recipe is a starting block and we add to it or take away things to make it our own. This recipe need very little adjustment to make my family beg for seconds! And with 5 kids to please, when they all want more, i know I have hit the jackpot with this one!
This recipe is a good start but is really quite bland. I added more salt and pepper, 1 can of chicken broth, 1/4 c chopped onion, and about 1/3 cup of cheddar cheese. So many people gave this a 5 star rating but go on to tell about all the extra ingredients they added. That's not really an accurate rating of the original recipe.
This recipe is flawless! I have shared it so many times!

Coca cola cake

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 can (12 ounces) cola
• 1 cup butter, cubed
• 1/4 cup baking cocoa
• 2 large eggs, room temperature
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• GLAZE:

1 can (12 ounces) cola

1/2 cup butter, cubed

1/4 cup baking cocoa

4 cups confectioners' sugar, sifted

Directions

• Preheat oven to 350°. Grease a 13x9-in. baking pan.
• In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine cola, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
• In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly.
• Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
• About 15 minutes before cake is done, prepare glaze. In a small saucepan, bring cola to a boil; cook 12-15 minutes or until liquid is reduced to 1/2 cup. Stir in butter and cocoa until butter is melted; remove from heat. Add confectioners' sugar; stir until smooth. Pour immediately over hot cake.

Chipped beef on toast

Ingredients

• 8 ounce s Buddig original beef (see notes)
• 1/4 cup butter
• 1/4 cup all purpose flour
• 1/2 teaspoon fresh ground black pepper
• 2 pinches ground cayenne pepper
• 2 cup s milk (see notes)
• salt and pepper to taste

Instructions

1. Slice the beef in bite size pieces.
2. Melt butter in a skillet over medium low heat. Whisk in the flour. Cook for 2 to 3 minutes; whisking constantly. Sprinkle in black pepper and cayenne pepper. Slowly whisk in the milk until smooth and creamy.
3. Add the chopped beef and simmer for 3-5 minutes. Salt and pepper to taste. Serve over toasted bread, eggs, hash browns, or biscuits.

• You can use any dried beef or pressed beef. Budding beef can be found in the packaged lunch meat section of your local grocery.
• If the sauce is too thick whisk in 1/4 cup of milk at a time until desired thickness is reached.

Honey walnut shrimp

Ingredients

• 1 cup water


• 2/3 cup white-colored sugar


• 1/2 cup walnuts


• 4 egg-whites


• 2/3 cup mochiko (glutinous grain flour)

• 1/4 cup mayonnaise


• 1 pound large shrimp, peeled and deveined


• two tablespoons honey


• 1 tablespoon canned sweetened condensed milk


• 1 cup vegetable oil for frying


• Add all ingredients to list out

• Add all ingredients to list out

Directions

30 m

1. Stir together water and sugar in a tiny saucepan. Provide a boil and add some walnuts. Boil for just two minutes, then drain and put walnuts on the cookie sheet to dry.


2. Whip egg-whites inside a medium bowl until foamy. Stir within the mochiko until it features a pasty consistency. Heat the oil inside a heavy deep skillet over medium-high temperature. Dip shrimp in to the mochiko batter, after which fry within the herbal until golden brown, about a few minutes. Remove having a slotted spoon and drain in writing towels.


3. Inside a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat using the sauce. Sprinkle the candied walnuts on the top and serve.

Corn on the cob

It is not summer time until you have had corn around the cob. It's at each barbecue, it can make the right side dish to, umm, everything, and unless of course you are Michael Bubl, nobody idol judges you while gobbling one lower with hands. Fortunately, the summer time staple is fast and simple and does not even need picky toppings (unless of course you would like them — we've a lot of fun suggestions for how you can top corn). Only a pat of butter along with a generous seasoning of pepper and salt.

1. Boil in VERY salty water.

Make use of the largest pot you've, grow it with water, and salt it really well. Among the first training I recall at culinary school was my chef calling many of us over and getting us taste a spoonful of his pot of salted water. It sampled such as the sea and that he proudly mentioned that each single pot of salted water we use for boiling ANYTHING should taste like this. So you shouldn't be shy. Your corn will not taste salty within the finish — the salt will undoubtedly help enhance its flavor. Take the nicely salted water to some boil.

2. Shuck it good.

While your water is warming up, accomplish your corn husks. This could get untidy because of all of the small strings, therefore we recommend doing the work more than a rubbish bin. Beginning in the tip, grab all the husk and because the strings as you possibly can and rip lower. Repeat until all the husk is off. Chafe because the lingering strings as you possibly can. (You'll frequently observe that a hack for taking out the strings is by using a clear toothbrush — we do not purchase it.)

3. Boil Them quick.

Using tongs, drop your corn in to the boiling water. Return water to some boil, then prepare your corn for 5-10 minutes. Set a timer if you enable your corn overcook the kernels may become tough. The aim is juicy, crunchy kernels, not mushy dry ones.

4. Butter up.

Brush with melted butter, season with pepper and salt, and let summer time begin.

Pasta carbonara

Uncover steps to make superb spaghetti carbonara. This cheesy pasta dish is definitely an Italian favourite along with the right technique, you may make it perfect each time

Diet and additional info

• kcal 655


• fat 31g


• saturates 16g


• carbs 66g


• sugars 0g


• fibre 3g


• protein 32g


• salt 2.02g

Pancetta

Pancetta is Italian cured pork belly - the same as streaky bacon. It features a deep, strong,…

Parmesan

Parmesan is really a straw-coloured hard cheese having a natural yellow rind and wealthy, fruity flavour. It…

3 large eggs

350g spaghetti

2 plump garlic clove cloves, peeled and left whole

50g unsalted butter

ocean salt and freshly grated pepper

Method

Place a large saucepan water onto boil.

Finely chop the 100g pancetta, getting first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and blend them together.

Beat the three large eggs inside a medium bowl and season after some freshly grated pepper. Set everything aside.

Add 1 teaspoon salt towards the boiling water, add 350g spaghetti so when water returns towards the boil, prepare in a constant simmer, covered, for ten minutes or until al dente (just cooked).

Squash 2 peeled plump garlic clove cloves using the blade of the knife, simply to bruise it.

As the spaghetti is cooking, fry the pancetta using the garlic clove. Drop 50g unsalted butter right into a large fry pan or wok and, when the butter has melted, tip within the pancetta and garlic clove.

Leave to prepare on the medium heat for around a few minutes, stirring frequently, before the pancetta is golden and crisp. The garlic clove has imparted its flavour, so remove it having a slotted spoon and discard.

Keep your heat underneath the pancetta on low. Once the pasta is prepared, lift it in the water having a pasta fork or tongs and set it within the fry pan using the pancetta. Don’t worry if your little water drops within the pan too (you would like this to occur) and don’t toss the pasta water away yet.

Mix the majority of the cheese along with the eggs, keeping a little handful back for sprinkling over later.

Go ahead and take pan of spaghetti and pancetta from the heat. Now rapidly pour within the eggs and cheese. While using tongs or perhaps a lengthy fork, pick up the spaghetti therefore it mixes easily using the egg mixture, which thickens but doesn’t scramble, and things are coated.

Add extra pasta cooking water to help keep it saucy (several tablespoons must do it). You don’t need it wet, just moist. Season after some salt, as needed.

Make use of a lengthy-pronged fork to twist the pasta to the serving plate or bowl. Serve immediately after some sprinkling from the remaining cheese along with a grating of pepper. When the dish does obtain a little dry before serving, splash in certain more hot pasta water and also the glossy sauciness is going to be elevated.