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Reviewed: Jun. 25, 2008

Nice and sweet. Did not use salt. Used a non-stick skillet with 1 Tbsp butter and a little canola oil.

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Reviewer:

ellebasi


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Reviewed: Mar. 21, 2008

Great taste. Followed the recipe exactly and they turned out great. I gave them 4/5 stars because, while they taste really good, I don't think that I will crave them.

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Reviewer:

Amazing! I prepared this ahead of time for convenience and put them into 2 quart-size zipper bags. By the time I wanted to sautee them, the sugar and the moisture from the plantains had turned into a caramel sauce. I used a non-stick pan and omitted the peanut oil. Absolutely delicious! I served with the Cuban Pork Roast and the Corn and Black Bean salad from this site, along with my mango salsa (warmed) to top the pork and some basic Cuban rice for a fabulous meal. Will definitely make again and again!

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Reviewer:

JMANSAVAGE

	Cooking Level: Expert
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Reviewed: Nov. 7, 2007

I tried making this recipe in 4 ways: with sugar and without, and sliced vs. quartered. I used canola oil and omitted the salt. The quartered with sugar tasted like one of my favorite restaurant dishes; when sliced, the sweetness of the sugar was overwhelming. Without sugar, quartered tasted like warm bananas. In conclusion, add sugar if you cut the plantains into bigger sections; omit the sugar if it is sliced more thinly.

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Reviewer:

Starbuck1121

	Cooking Level: Intermediate Home Town: Bel Air, Maryland, USA Living In: Brooklyn, New York, USA
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Reviewed: Oct. 29, 2007

This was my first time preparing plantains. This recipe was easy and tasty!

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Reviewer:

Sara B.

	Cooking Level: Expert Home Town: Ozark, Missouri, USA Living In: Springfield, Missouri, USA
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Reviewed: Oct. 7, 2007

I used to live in Panama & am always on the look out for a plantanos recipe similar to that. This was not the same, but was pretty good anyways, thanks.

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