FLYBANANAS Profile - Allrecipes.com (1986852)

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FLYBANANAS


FLYBANANAS
 
Home Town: Boomer Sooner, Baby!, Oklahoma, USA
Living In:
Member Since: Oct. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Southern, Mediterranean
Hobbies: Gardening, Fishing, Reading Books, Music
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Recipe Reviews 23 reviews
Buffalo Chicken and Roasted Potato Casserole
We love this recipe. I do use a wing sauce but still add the paprika, garlic, salt n pepper. My only problem is the oven REALLY heats my house up. Made this last night for probably the last time until fall. :( One thing I have learned, when I make the marinade, I remove maybe a quarter to third cup before tossing in the taters. I still try to leave marinade behind though. Then when I put the cut up chicken in the bowl, I add the reserve sauce. I bake the bacon to very crispy while prepping the taters. Then use the bacon grease in place of olive oil. Once the taters are in the oven (takes about 40 minutes for the taters, stirring every 10 or so), I prep the chicken. Once the chicken goes on top of the taters, I prep the topping (I do bake the chicken for about 5 minutes before topping the dish). Then, I stick the casserole back for about 10 minutes. Perfect. I serve with a green salad and lots of my homemade ranch dressing (I make my own seasoning blend then mix with plain yogurt ~ use buttermilk to thin to dressing consistency).

4 users found this review helpful
Reviewed On: Jun. 10, 2014
E-Z Drop Biscuits
Bland doesn't even begin to describe this recipe, there's just no flavor and I even increased the salt a bit. I really don't know how most people got this recipe to work. I cut the milk down to 3/4 a cup and it was STILL too wet. I had to bake them for 20 minutes. They did, however, have plenty of crispy crunch. Way too much butter n milk called for. I had to add more flour and still thought I'd be sending my son for canned (yuck) biscuits. Since I made them for biscuits and gravy, they'll do, but I won't make this recipe again.

1 user found this review helpful
Reviewed On: May 20, 2014
Summer Chicken Burgers
I love these. Have been making them over a year now and realized i should rate the recipe!! I make them pretty true as written, but have also done them without the avocado (sometimes i can't get them ripe from the grocery on day of cooking) and sometimes without the onion (i forgot....). Sometimes i use good quality buns, sometimes basic cheap-o burger buns. Tonight, I am frying bacon to go on top and will caramelize the onions in the bacon grease. They are very delicious any way. Thank you for the recipe!!

4 users found this review helpful
Reviewed On: Jul. 16, 2012
 
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Cooking Level: Expert
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