CHORDATA Recipe Reviews (Pg. 1) - (1531911)

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Banana Banana Bread

Reviewed: Apr. 18, 2004
i just finished this loaf. it is incredible. i did take a lot of liberties with the recipe. i used one cup of bread flour instead of all-purpose. i reduced the butter by 1/4th and used a few spoonfuls of applesauce. i left the bananas quite chunky. i added cinnamon, nutmeg, ginger, toasted walnuts, and vanilla, as well as 1/4 cup additional white sugar and a few big pours of maple syrup. i had to bake the loaf for almost a half-hour longer with foil. it's very moist, lightly sweetended and spiced, and the butter flavor comes right through. i've never had a butter-based banana bread and it is just wonderful.
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American Lasagna

Reviewed: May 12, 2003
Thank you for this recipe! I wish I had read some of the reader suggestions before making it. Next time, I will definitely reduce the salt and increase sauce. I will also make it a bit Un-American by reducing the cheese. It is a sea of cheese. I am grateful I added an enormous salad on the side. We all had to lie immobile on the floor for a while after this one.
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Roasted Brussels Sprouts

Reviewed: Apr. 10, 2006
These taste exactly as I would expect - like salty, browned/burnt brussels sprouts. The inside remains somewhat dry and flavorless. The basic idea of roasting these remains a good one, and I'll try again with some variations. Thanks.
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