| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Yellow onion, diced small |
| 1 |
|
Red bell pepper, diced small |
| 2 |
|
Bananas, sliced |
| 1/4 |
c |
Pineapple juice |
| 3 |
|
Oranges , Juice of |
| 4 |
tb |
Lime juice (about 2 limes) |
| 1/4 |
c |
Chopped cilantro |
| 3 |
tb |
Finely chopped fresh red or green hot chile peppers (Scotch Bonnet or Habanero are the best) (up to 4) |
| 1/4 |
c |
Grated Parmesan cheese, about |
| 2 |
ts |
Unsalted butter |
| 1 |
lb |
Fettucine |
|
|
Salt and freshly cracked black pepper (to taste) |
INSTRUCTIONS
1. In a large saucepan, heat the oil and saut. the onion and red pepper in
it over a medium heat for about 4 minutes.
2. Add the bananas and pineapple and orange juice. Simmer over medium heat
for 5 minutes, until the bananas are soft.
3.Remove from the heat, add the lime juice, cilantro, chile peppers and 3
tablespoons of the Parmesan cheese, and mix well.
Posted to CHILE-HEADS DIGEST V3 #222 by "Kit Anderson" <kit@maine.com> on
Jan 26, 1997.
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“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”