Banana Bisque Recipes

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place tomatoes and onion on a rimmed baking sheet; drizzle with about 1/4 cup olive oil. Season with salt and pepper.
• Roast in the preheated oven until well browned and softened, about 15 minutes. Let cool until ready to use.
• Heat remaining olive oil and tomato juice in a saucepan over medium-low heat. Add garlic and the roasted onion; cook until softened, about 10 minutes.
• Chop the roasted tomatoes and add to the soup. Add bell peppers, banana peppers, chicken broth, sugar, and butter. Simmer until vegetables are very tender, about 20 minutes. Remove from heat and puree until smooth in a blender or using an immersion blender.
• Return bisque to the pan and add cream. Simmer over low heat until heated through, about 15 minutes. Garnish with basil.

Steps:

• Place biscuit mix in a medium bowl and break up any lumps.
• Combine remaining ingredients and stir into the biscuit mix.
• Fill paper-lined muffin cups 2/3 full.
• Bake at 400F 15-20 minutes.
• Cool in pan 5 minutes.

Steps:

• 1. In a large bowl, measure out roughly 2 cups of Bisquick. You don't have to be exact. I think if you prefer a thinner batter you could probably add more milk. Add the baking powder.
• 2. In a medium bowl, mash the bananas with a fork. Mix in the milk, eggs and vanilla extract.
• 3. Add the wet mixture to the dry stuff and whisk. It will be lumpy but that's ok. I use a frying pan (coated with PAM) and set my stovetop burner to 2 (which is a low setting). Now, our oven is a little wonky so the low setting cooks up the pancakes really well. Obviously, you know your oven so adjust accordingly. If you have a griddle, even better. I make my pancakes on the large side so I pour approximately 1/4 cup to 1/3 cup in the pan. Let cook until you see bubbles forming and then flip over. A nice golden brown color is what you're going for but if you like your pancakes on the pale side-that's fine. I keep my pancakes warm in the oven (~150-200 F) on an oven safe plate and I loosely cover it with foil. Serve warm with syrup or mix up some (thawed out) frozen fruit or fresh fruit with some sugar (or whatever sweetener you prefer).

Steps:

• Melt butter and mix with cinnamon.
• Toss with croutons and melt in toaster oven.
• Puree all other ingredients and pour into chilled bowls or mugs.
• Garnish with croutons.
• Serve immediately.

Steps:

• Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan.
• Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• In a large skillet heat 2tsp olive oil, coarsely chop onion, and lightly saute them with garlic for about ten minutes.
• While sauteing: halve, clean and coarsely chop banana peppers.
• Add peppers and 1C chicken stock to pan, stir everything in and allow it to start to steam.
• Add to blender or food processor and puree with cream cheese and cream for several minutes, until smooth.
• Return to a deep pan, bring to near boil and thicken by SLOWLY adding cornstarch/water mixture until desired consistency is obtained. It should be just a touch thinner than chowder.
• Keep stirring.
• Use remaining chicken stock if you over-thicken it. Keep just below a boil for a few moments, stirring constantly.
• Add Parmesan- then salt and pepper to taste.
• Serve and Enjoy.