In a Calder (heavy kettle), mix ingredients included in A, and cook over low heat for 1 hour. Allow to cool. Trim ends of bananas and slit just the peel, lengthwise on both sides, in a deep pot, bring to a boil water to cover bananas. Add bananas, cover and boil over low heat for 15 minutes. Drain and peel. Fill the pot with ingredients included C and bring rapidly to a boil. Add peeled bananas, cover and boil over low heat for 10 minutes. Add 1 cup of water and boil for 5 minutes. Drain and allow to cool. Cut bananas into 1 inch rounds. Place in a deep glass or porcelain dish, alternating with the Escabeche sauce. Marinate for 24 hours. Serve as an appetizer. Posted to MM-Recipes Digest by "jack lewis"
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|Serving Size: 1 Serving (1931g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1011 (78%)|
|Amt Per Serving||% DV|
|Total Fat 112.3g||150 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 80.1g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 0mg||0 %|
|Sodium 87.7mg||3 %|
|Potassium 1599.2mg||42 %|
|Total Carbohydrate 84.7g||25 %|
|Dietary Fiber 33.3g||133 %|
|Sugars, other 51.4g|
|Protein 14.2g||20 %|
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Calories per serving: 1301
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