MONKEY FOOD
Make and share this Monkey Food recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut 8 bananas in half lengthwise and then crosswise.
- Blend the sugar and cinnamon together and dip bananas in the mixture until coated.
- Place the four quarters cut side down, side by side, in a 9-inch round or square ovenproof dish.
- Mix orange juice and liqueur, if using, and pour over bananas. Bake at 350' for 20 minutes, basting with the juice if it looks dry.
- Garnish if desired and serve hot.
Nutrition Facts : Calories 287.8, Fat 0.9, SaturatedFat 0.3, Sodium 3.1, Carbohydrate 73.3, Fiber 6.6, Sugar 46.6, Protein 3
MONKEY BREAD I
Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!
Provided by LuAnn Connolly
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
- Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
- In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 61.5 g, Cholesterol 0.7 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 746.2 mg, Sugar 35.6 g
MONKEY MEAT
A wonderful recipe for shredded beef with a Mexican flair. Remove seeds from chiles and peppers if less heat is desired. Serve this meat with tortillas, guacamole, sour cream, salsa, etc. If fresh tomatoes are not in season, a 14.5 ounce can of diced tomatoes may be substituted.
Provided by Joyce A.
Categories World Cuisine Recipes Latin American Mexican
Time 4h
Yield 12
Number Of Ingredients 17
Steps:
- Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks. In a cup or small bowl, mix together 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin. Rub this mixture into the meat, and let stand at room temperature for 15 minutes.
- Heat 3 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides. Remove meat from the pan, and pour in the remaining olive oil. Reduce heat to medium, and add onions, garlic, Anaheim peppers, poblano peppers, jalapeno peppers, green pepper, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavors.
- Add roma tomatoes to the pan, and season with remaining chili powder, cumin, salt and pepper, as well as the dried chile pepper. Bring to a simmer and cook for 5 minutes.
- Return the meat to the pan, and stir in the beef broth. Bring to a boil, then simmer over low heat for 3 to 3 1/2 hours, until meat is very tender. Taste and adjust seasonings if necessary. Remove meat from the pot, shred, and return to the pot. Reheat if necessary before serving.
Nutrition Facts : Calories 423.9 calories, Carbohydrate 7.5 g, Cholesterol 124 mg, Fat 24.1 g, Fiber 2.3 g, Protein 43.3 g, SaturatedFat 7.4 g, Sodium 819.8 mg, Sugar 2.9 g
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