1 1/2 teaspoons oil for frying
2 bananas, sliced
1 onion, peeled and sliced into 1 inch pieces
2 apples, thinly sliced
1 (12 ounce) can sweetened condensed milk
3 tablespoons distilled white vinegar
1 teaspoon vanilla extract
1 cup chopped pecans
Fry bananas and onions in oil in a large skillet or wok over medium heat. Stir occasionally, until bananas are tender and onions are slightly translucent. Remove from pan, and chop in 1/2 cup sliced pecans. Stirring until bananas are thoroughly coated and peanut butter can be absorbed. Transfer bananas and pecans onto a plate, and cut into strips. Discard remaining pecans. Serve warm
FAST:
Stir together bananas, pecans, vinegar, vinegar, 1 cup peanut butter, and vanilla. Shape mixture into an oval, about 18 inches in diameter. Place evenly on parchment and refrigerate 1 hour in refrigerator.
PREPARATION:
Heat 1 1/2 teaspoons oil in small skillet over medium heat. Add split peas and stir to coat. Fry, stirring constantly, for about 2 minutes. remove from heat. Remove peas from skillet, and drain on paper towels in hot water as needed. Set aside.
Chop 3 apples in half. Place slices into 6 prepared pans. Combine cream cheese, sugar, lemon juice, orange juice, banana juice, lemon orange zest, 1 tablespoon brown sugar, and water; roll into 1 inch balls. Place approximately one tablespoon of peach mixture on the center of each cookie sheet, and dot with 1 tablespoon chili sauce. Place another tablespoon peach mixture onto the bottom of each cookie sheet. Repeat with remaining fruit.
PLACE apricots, cherry and banana into 8 large plastic bags. Place apricots, peach mixture and peach mixture in bag with pecans. Fold egg onto peach mixture, then roll into centers. Pour dri/glaze mixture over apricots. Cover marinated fruit tightly with aluminum foil.