| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Orleans |
Dessert |
6 |
Servings |
INGREDIENTS
| 6 |
|
-(up to) |
| 12 |
|
Scoops vanilla ice cream |
| 3 |
lg |
Bananas |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Butter |
| 1 |
pn |
Cloves |
| 1/2 |
ts |
Cinnamon |
| 1 |
oz |
Rum |
| 1 |
oz |
Brandy |
| 1 |
oz |
Creme de banana (optional) |
INSTRUCTIONS
From: "Edward J. Branley" <elendil@mintir.new-orleans.la.us>
Date: 21 Feb 1994 13:18:12 -0500
Split and slice bananas into small pieces. Melt butter over low heat, add
sugar, spices and creme de banana (if used) and bring to a boil. Heat
bananas in sauce and pour brandy and rum over mixture, then ignite. Serve
over vanilla ice cream after flames subside. Serves 6 (use 6 scoops ice
cream for one scoop person, 12 scoops for 2 per person). From _La Bonne
Cuisine, Cooking New Orleans Style_
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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