Show: Paula's Home CookingEpisode: Cajun Cooking
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Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. Stand back when ignited and flambe. Be careful; a flame will shoot up above the pan. Let flame die down. Serve over vanilla ice cream and/or a slice of pound cake.
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Bobby’s taken his favorite dishes from home and reworked them to be lighter, leaner and just as delicious. Paula’s Recipes Get Healthy
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By michael_moroney...
White Plains, MD
on December 30, 2011
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This is great - awesome sauce - simple - will make again. The sauce could be good on pancakes, waffles or french toast.
By chef-to-be9632
Malakoff, TX
on July 29, 2011
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I can't wait to try this recipe and many of Paula's recipes in the future.
By ejw_5278311
Houston, TX
on June 17, 2011
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My 13 year-old decided to treat my husband and me with this dessert last week. WOW! What a treat! Simple recipe. You can add a dash of cinnamon if you'd like, but it's great just the way it is. Be careful with the initial flame of lighting the alcohol. My daughter poured in the rum, but I lit. Have made two more times this week. Delicious!
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