Coffee Bananas Foster by Guy Fieri

Ingredients

  • 3 tablespoons butter
  • 2 bananas, not quite ripe, cut in 1/2 lengthwise
  • 1/3 cup brown sugar
  • 3 tablespoons banana liqueur
  • 2 tablespoons dark rum (recommended: Myers's Dark Rum)
  • 2 tablespoons coffee liqueur
  • 1/4 cup freshly squeezed orange juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 quart vanilla ice cream

Directions

In a medium saute pan over medium to high heat, add butter. Let melt then add bananas. Saute 1 minute on each side, and remove from pan.

In same pan, add sugar, banana liqueur, dark rum, and espresso liqueur. Let simmer for 2 minutes and tilt pan to side to ignite evaporating alcohol in pan. When flame is extinguished, add orange juice, cinnamon andnutmeg. Simmer for 3 to 5 minutes or until desired consistency is achieved.

Add bananas back into pan and ladle sauce over bananas for 1 minute to coat. To serve, place 1 banana half in 4 long bowls with scoops of vanilla ice cream. Spoon sauce evenly over the 4 bowls.

Kasha and Bowties (Kasha Varnishkas)

INGREDIENTS:

1 (13.75 ounce) can chicken broth
3/4 cup kasha (toasted buckwheat
groats)
1 (12 ounce) package bow tie-shaped
egg noodles
2 tablespoons olive oil
2 onions, diced
1 pinch salt and pepper to taste

DIRECTIONS:

1. In a saucepan, bring the chicken broth to a boil with the kasha. Reduce the heat and simmer, uncovered, for 15 minutes.
2. Bring pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse with cold water.
3. Pour the oil in a skillet over medium heat. Cook and stir the onions in the oil until lightly browned, 7 to 10 minutes. Stir the drained pasta and kasha into the onions, and season to taste with salt and pepper.

Tomato Alfredo Sauce with Artichokes

INGREDIENTS:

1 (14 ounce) can artichoke hearts in
water
2 tomatoes, chopped
1 onion, chopped
1 cup fresh sliced mushrooms
1/2 cup chopped fresh basil
1/2 cup whole milk
2 tablespoons all-purpose flour

DIRECTIONS:

1. Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency.
2. Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.
3. Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.