amythuey Profile - Allrecipes.com (10417377)

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amythuey


amythuey
 
Home Town:
Living In: Utah, USA
Member Since: May 2008
Cooking Level: Expert
Cooking Interests:
Hobbies: Scrapbooking, Gardening
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Recipe Reviews 6 reviews
Molasses Banana Bread
I think this recipe has good intentions, especially for using up the jar of molasses we all have in our pantry from the last pecan pie, or gingerbread we made! Anyhow, I also cut back the molasses to 1/2 cup, but added 1/4 cup white sugar to the liquid ingredients. If you really want to get more banana flavor in the bread, peel the banana, place in bowl, and cover with plastic wrap, and cook in microwave for 3 minutes. The flavor is totally intensified! Use the banana flesh, and the juice that comes from cooking. I also used Gluten-Free flour, instead of the whole wheat flour, and increased it to 2 cups total. I also added a 1/2 tsp of xanthan gum, since there is no gluten in my flour. These came out moist, not too sweet, and my whole house smelled delicious!

0 users found this review helpful
Reviewed On: May 29, 2012
Sunshine Chicken
Very tasty chicken dish. I thought the sauce was really goodwith the substitution of honey for the corn syrup. Worked just as well. A suggestion to those that didnt like the fat content of the dark meat thighs- Substitute chicken breasts, and cook for about 20 minutes. Basting every 15 minutes is key to this recipe. Also, before each basting, pour off the fat that accumilates in the pan while cooking. This will help your chcken to not be swimming in fat. I served this with rice and a salad.

1 user found this review helpful
Reviewed On: Aug. 23, 2010
Light Zucchini Casserole
Good way to use up that garden zucchini! The key to this recipe is to sqeeze the excess moisture from the zucchini and onion, before you mix with the rest of the ingredients. I used sour cream as a substitute for the buttermilk, and used Colby Jack cheese, because it is what I had on hand. I made mine gluten -free by using the new Gluten-free Bisquick Mix.I finished mine off with slivered almonds before baking. I like a little crunch. Delish!

18 users found this review helpful
Reviewed On: Jul. 23, 2010
 
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