First time I made it - today - I added extra flour like the others suggested, I used Pink Lady apples, and I left it in the oven for longer than instructed because my husband likes the apples very tender. He and my son loved it!! Thanks for sharing, it is definitely a keeper ;0)

Reviewed On: Nov. 8, 2011

I LOVE these! Platanos maduros are better overly ripe. They would be very nice and sweet, absolutely no need to add sugar of any sort. All nine pictures associated with this recipe are of yellow plantains (ripe). I like to make what my PuertoRican family calls a 'pastelon': fry slices lengthwise and arrange them on the bottom of a pan (9x9) add layer of cooked ground beef over it - like a lasagna, layer more slices and then more beef. End with a layer of fried plantains. (add shredded cheese in each layer if you want) Take a beaten egg and pour evenly over the whole thing to help set it so it won't fall apart as you cut to serve. Bake for about 20min at 400 until egg is cooked. I like to eat it on its own. My hubby likes it with rice. The green plantains are also good, however those are not sweet in the least and I like them salted and with a garlicky/spicy sauce to dip. My 12yo son loves these instead of the sweet ones with his 'special' sauce: mayo, ketchup and hot sauce mixed together - you can add garlic to it too.

Reviewed On: Oct. 11, 2010

Made it in a time crunch. Seasoned meat as usual and added store bought sauce. Like others, I used ricotta and added onion powder, less parm cheese, dry parsley flakes and mozzarella cheese to it. Couldn't add egg - had no eggs. Left in 375 oven until cheese melted. No need to cook for the 30-35 min because I added no egg. Next time I'll add the egg and see what difference it makes. My husband loved it and he is the one that really takes pasta seriously at home - so it must've been good! lol

Reviewed On: Oct. 11, 2010