Maduros En Salsa De Arándano Sweet Plantains In Cranberr Recipes

MADUROS

Steps:

• Combine plantains, sugar & salt. Toss well.
• Melt butter in non-stick skillet and sauté plantains over medium heat for about 5 minutes, or until browned, turning to brown both sides.

OVEN BAKED SWEET PLANTAINS

Steps:

• Preheat oven to 450°F.
• Coat a nonstick cookie sheet with cooking spray.
• Cut the ends off of the plantains and peel.
• Cut each plantain on the diagonal into 1/2 inch slices.
• Arrange in single layer and coat tops with cooking spray.
• Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

MADUROS EN SALSA DE ARáNDANO (SWEET PLANTAINS IN CRANBERR

Steps:

• Peel and cut plantains into rounds (approx. 1/2 inch thick). Place in a small saucepan with all the other ingredients. Bring to a boil, reduce heat, and simmer for about 2 hours, stirring about every half hour.
• Serve with vanilla ice cream or whipped cream.

MADUROS (PLANTAIN)

Steps:

• Heat approximately 1/4" oil in a medium skillet over medium heat.
• Peel the plantain, and cut at an angle, making slices about 3/4" thick.
• Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.
• When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.
• Serve hot.
• The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.

MADUROS (SAUTEED PLANTAINS)

Steps:

• Peel plantains, cut into 1/2" slices. Toss with sugar and salt.
• Saute in butter, over medium-high heat, about 5 minutes, or until lightly browned and tender.

FRIED SWEET PLANTAINS (PLATANOS MADUROS FRITOS)

Steps:

• In a large skillet, melt the butter with the olive oil over medium heat; add the plantain slices and fry for about 4 minutes on each side, moving the slices with a spatula occasionally to prevent sticking.
• Remove the plantains from the skillet with a slotted spoon and let drain on paper towels.
• Transfer to a large, warm serving platter, sprinkle with lemon juice and salt and serve warm.
• *unripeplantains are green and hard, as they ripen they turn yellow and then get mottled with dark spots; Ripe plantains are sweet and soft and are brownish-black in color and resemble overripe bananas; To ripen a plantain, keep them in a warm place until they turn yellow, then brownish-black.

MADUROS (FRIED SWEET PLANTAINS)

Steps:

• Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2-inch-thick pieces (about 12 pieces per plantain).
• In a large skillet, heat about 1/8 inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
• Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.

MADUROS EN GLORIA

Steps:

• Fry bananas in butter over medium heat until brown on all sides.
• Arrange in a butter baking dish.
• Mix sugar with cheese and sprinkle with cinnamon (if desired).
• Spread cheese mixture over bananas.
• Add cream until bananas are almost covered.
• Bake in oven 350°F until tender, 30 to 40 minutes.
• Cream should not be absorbed.