Caramelized Plantain-Split Sundae

Caramelized Plantain-Split Sundae
 
You've never had an ice-cream sundae as delicious as this one -using ripened sweet plantains, chocolate chips, & walnuts!
Author:
Recipe type: Dessert
Cuisine: More Favorite Recipes
Serves: 2
Ingredients
  • unsalted butter 4 tablespoons
  • ends trimmed, peeled, & cut lengthwise ripened plantains 2
  • brown sugar ⅓ cup
  • heavy cream ½ cup
  • semi-sweet chocolate chips 1 cup
  • chopped walnuts, toasted and cooled (optional) ½ cup
  • Vanilla ice cream
Preparation
  1. Melt butter in an IMUSA Caldero or stock pot over medium heat, and then add plantain slices. Sprinkle with brown sugar and cook for about 2 minutes before turning them over and cook for 3 minutes.
  2. Flip plantains once more and cook for another 2 minutes until caramelized. Be careful not to burn the plantains. Remove the plantains and set aside.
  3. Add in heavy cream to IMUSA Caldero or stock pot and whisk until thickened, about 2-3 minutes. Remove from heat, add chocolate and whisk until completely melted.
  4. Serve vanilla ice cream between two plantain halves and top with chocolate sauce and walnuts. Serve extra chocolate sauce on the side if desired.

Braised Short Ribs

Braised Short Ribs
 
Short ribs are a very popular cut of beef due to being larger and more tender than their pork counterpart. This recipe cooks for 3 hours to give meat that falls right off the bone!
Author:
Recipe type: Lunch, Dinner
Cuisine: More Favorite Recipes
Ingredients
  • bone in short ribs (trimmed of excess fat) 4 pounds
  • Olive oil
  • chopped carrots 3
  • finely chopped celery ribs 3
  • diced large scallion 1
  • diced large sweet onion 1
  • minced garlic cloves 3
  • bottle of hearty red wine ½
  • beef stock 3 cups
  • springs of thyme 5
  • rosemary ½ teaspoon
  • balsamic vinegar 3 tablespoons
  • tomato paste 3 tablespoons
  • Salt and fresh ground pepper to taste
Preparation
  1. In a large IMUSA Caldero or jumbo cooker heat olive oil over medium high heat.
  2. Season short ribs generously with salt and fresh ground pepper. Brown short ribs evenly on all sides. Do this in two batches as to not overcrowd the pan. Remove short ribs from pot and set aside.
  3. Discard rendered fat and add another 3T of olive oil to the pan.
  4. Reduce heat to medium and add the garlic, onions, celery, carrots, and shallots to the pot. Stir well and cook for 5 to 7 minutes or until the onions are translucent.
  5. Add the tomato paste and cook another 5 minutes stirring constantly. Add all of the remaining ingredients except the short ribs and stir well. Do not add salt and pepper until the end as the stock adds a lot of salt to the dish.
  6. Add the short ribs making sure they are fully submerged in the cooking liquid. Cover and cook over medium low to low heat for 21/2 to 3 hours or until the meat is almost falling off the bone.
  7. Allow the sauce to come to room temperature and skim the fat from the top (this can be done ahead of time by refrigerating the sauce and allowing the fat to solidify at the top).
  8. Remove short ribs from sauce and strain the sauce
  9. Bring the sauce to a boil and reduce by approximately one third. Pour sauce over short ribs and serve with truffle mashed potatoes or creamy polenta.

Apple Turnovers

Apple Turnovers
 
This recipe uses the IMUSA Empanada Maker to make a deliciously sweet apple turnover using granny smith apples, cinnamon, and glaze!
Author:
Recipe type: Appetizers, Snack
Cuisine: More Favorite Recipes
Serves: 12 Empanadas
Ingredients
  • For Apple Turnover Filling:
  • Granny Smith apples 4 cups (chopped)
  • all-purpose flour 2 tablespoons
  • sour cream ½ cup
  • ground cinnamon 1 teaspoon
  • salt ¼ teaspoon
  • pure vanilla extract 1 teaspoon
  • For Empanada Dough:

  • all-purpose flour 3 cups
  • baking powder 2 teaspoons
  • salt ½ teaspoon
  • shortening ½ cup
  • eggs 2
  • cup milk ½ cup
  • granulated sugar 2 tablespoons
  • ground cinnamon (optional) 1 teaspoon
  • For Glaze:
  • Canned evaporated milk or egg white 1
  • ground cinnamon 1 teaspoon
  • sugar ¼ cup
Preparation
  1. Combine all ingredients for apple turnover filling together in a large mixing bowl and set aside.
  2. Make empanada dough: Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
  3. Take out half the dough and split it into 6 equal balls of dough.
  4. On a floured surface, roll out the dough balls into small round circles.
  5. Place a circle on each mold of the IMUSA empanada maker. Place a small dollop of apple filling on one half of each of the dough circles. Fold over the dough to cover filling. The empanadas will be sealed with the empanada maker.
  6. Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture.
  7. Preheat the IMUSA empanada maker. Once the green light is on close the lid and bake for 8 to 10 minutes, until golden brown.
  8. Repeat with remaining dough and filling.

Walk Now For Autism Speaks 2012

COMMUNITY

Walk Now For Autism Speaks 2012

WHO: IMUSA & friends join Autism Speaks on its annual Miami Walk Now for Autism Speaks.
WHAT: Members of the community walk to increase awareness and support the further development of treatments for Autism.
WHEN: On Sunday, March 4, 2012
WHERE: JC Bermudez Park

3000 NW 87th Avenue
Doral, FL 33172
Visit: www.walknowforautismspeaks.org/miami to register for the walk.

For more information contact
Autism Speaks Miami Chapter
at (786) 514-9398 or email
miami@autismspeaks.org
Donate HERE

12th Annual Miami County Walk Now for Autism Speaks

COMMUNITY

12th Annual Miami County Walk Now for Autism Speaks

 

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