FLYBANANAS Recipe Reviews (Pg. 1) - Allrecipes.com (1986852)

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A Simply Perfect Roast Turkey

Reviewed: Nov. 21, 2006
OH MY GOSH... what a shock to see *my* secret recipe on the internet... lol. I've always done my turkey mostly this way. I also put butter under the skin as some reviewers do... and use chicken broth. Oh!! and big ol chunks of onions and celery around, under and in the bird. But (I don't recommend this method) I put my bird in on 250 degrees late late Wednesday night... don't baste at all, get up early and remove foil, baste REALLY well, turn up the heat to 375 until brown, basting often. Always excellent!! Frees up my oven, we wake up to the smell of *Thanksgiving* and it really sets a great mood for the day. Have done this for years!!
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517 users found this review helpful

Soda Pop Cake

Reviewed: Jun. 19, 2008
This is very similar to my recipe, except I use one small box of Jello with a coordinating 12 ounce soda pop. ONLY. no water. I always make it for bbq's! EVERYONE loves this refrigerated cake on a hot day. Even had a 'chef in training' compliment this cake!
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12 users found this review helpful

Emily's Famous Chili

Reviewed: Nov. 19, 2010
I tried this a couple weeks ago. I was worried the family would find it too hot though i cut in half a couple of the pepper additions (jalapeno and chipotles). It WAS a bit spicy but they GOBBLED it up. they LOVED it. Tomorrow, we're having chili for the game. I asked if I should make this recipe and the family agreed no, make your chili mom. I'm going to incorporate BOTH!! I think the biggest difference is my chili is made with my homemade pinto beans. With ham. So, there is ham in my chili in addition to ground and/or shredded beef.
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7 users found this review helpful

Hearty Meatball Sandwich

Reviewed: Feb. 5, 2011
i tripled this for the game tomorrow. However, I shaped the meat into patties and cooked them in the oven. Otherwise, I sauteed 3 large cloves garlic in olive oil and omitted the onions and garlic powder (a friend is allergic to onion). I also added extra italian seasoning and basil. In addition I threw in about 3/4 cup of parmesan cheese. Made "Best Marinara Sauce Yet" from this site for the sauce.
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6 users found this review helpful

Spicy Pretzels

Reviewed: Jan. 7, 2010
I initially received this recipe from an elderly nurse at a hospital where I used to work. I lost it and looked here at allrecipes. FOUND IT!! WOOHOOO!! I've actually been using THIS recipe for years now. Thought the least I could do was give it a rating!! The ingredients are really a base and can (obviously) be adjusted to taste. I actually use two full 15 oz bags of pretzels instead of the 1 1/2 suggested. I also use garlic powder vs garlic salt and extra cayenne pepper as we like this with a bit more 'bite'. Also, I reduce the oil to 1/2 cup. (wondering if olive oil would work... ~idk why not!!) Everyone LOVES this recipe and I really think the lemon pepper is the "secret"!! I too have given this out as gifts and everyone requests it for parties, on game days, etc! Thank you.
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6 users found this review helpful

Goulash Supreme

Reviewed: Aug. 2, 2005
Awsome starter recipe. I used 2 cans diced tomatoes, a can of corn, also added a can of Ranch Style Beans. Cooked the onion and spices with the meat. Added additional amounts of spices after draining onion/meat mixture. Also chose to cook macaroni with the meat mixture which required extra water. Family added shredded cheese to their portions. Super easy delicious recipe. Whole family loved it!!!!! EDIT: made again using ground turkey and (needed to use up) fresh tomatoes. still added more garlic and used small can tomato sauce... as i am out of paste. :) cooking pasta separate this time. still wonderful!
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5 users found this review helpful

Teriyaki Sauce and Marinade

Reviewed: May 27, 2010
thanx for the recipe. i've used it a few times now, but change things. thought i would leave that note. i don't have the wine so i use chicken broth. i don't use any oil. also, i use apple cider vinegar. every thing else is the same. however, i will add some fruit if i have it. last time i used tangerines and they were so good. i've used pineapple. today, i have an orange. i'm sure it will be excellent. i will never purchase teriyaki sauce again in my life. thank you
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4 users found this review helpful

Kielbasa and Cabbage

Reviewed: Feb. 2, 2009
I had this recipe pulled up to make for the Super Bowl last night. Ran to the store to pick up a couple items and when I came home, my internet was down. I had to make this new-to-me recipe from memory. Here's what I did: Browned the bacon (actually 9 or 10 slices) Cooked small cubed red potatoes in the bacon grease while I chopped up half an onion and minced 3 cloves garlic. Added that to potatoes. Then I sliced the cabbage up like it's shredded ~ added to the potatoes/onion/garlic. Remembered: oh my gosh, there was a small amount of sugar water. so, I add about 2 T of sugar to a small amount of water and pour it over the whole. Then I added salt, pepper, some caraway seeds (i found out today I used WAY less than called for in the recipe, but it was perfect for us!) and some crushed red pepper. I browned the kielbasa in another skillet then poured that over the cabbage. I got it pretty durn close! MY FAMILY LOVED THIS. We WILL have this again and probably add it to the regular menu line up! Thank you!
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4 users found this review helpful

Chicken in Sweet Pepper Sauce

Reviewed: Aug. 3, 2011
i didn't have cilantro so i added a dash or two of italian seasoning. tastes like chicken cacciatori in a skillet (vs the oven ~ too hot to turn it on!). It's good. thank you for a supper idea.
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3 users found this review helpful

Pico de Gallo Chicken Quesadillas

Reviewed: Jun. 1, 2011
LOL, imagine finding my own recipe (almost!) here. I use leftover fajitas to make my quesadillas! I came to find out how long ppl might bake their quesadillas and saw this recipe on top!! read it and ~ wow!! that's what we're having for dinner. But, I use my own fajita recipe (here on allrecipes) with marinated chicken breast, onions and peppers. and ALWAYS make my pico de gallo fresh, at least weekly, if not more often!
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3 users found this review helpful

Mom's Stovetop Pork Ribs

Reviewed: Oct. 29, 2008
3 stars because I've just started ~ how bout 3 stars for EASE of prep!! Well, I've started the recipe. It's on my stove coming to a boil. I did use 1/3 cup soy sauce per other reviewers. My rosemary is dried so I whirred it in the spice grinder to powder it a bit. Same with the oregano (leaves ~ ground it a bit to powder ~ but not completely powder). Did use cilantro. I did not have enough fresh garlic so used what I had (half head ~ about 4 HUGE cloves) and put some garlic powder in it. Used 3 small bay leaves and one fresh lime (juice). Also put in some course ground pepper. OMG it smells heavenly. I am anxious to see how this turns out. It's been my experience that boiling pork makes it dry.... I'm very hopeful. About 2 hours later... I boiled those ribs *really low* very slow... Just got to wondering what to have WITH them. I pulled the meat out, used 1 1/2 cups of broth (with 2 1/2 cups water) to make rice. Cooking down the little bit of liquid left to make a sauce. (a cup o red wine in it would be great!!) The ribs were bone in country style pork ribs. 9 of them. they are FALLING APART. The flavor is delectable!! I WILL MAKE THIS AGAIN!! Thank you
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3 users found this review helpful

Buffalo Chicken and Roasted Potato Casserole

Reviewed: Jun. 10, 2014
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).
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2 users found this review helpful

Fajitas

Reviewed: Nov. 9, 2012
This is my recipe. I have been using maybe a quarter cup of olive oil. It's still my go to recipe but i can't edit (or figure out how to edit) the recipe. Thank you for trying it! 08-15-2013 Edit again... I realized I didn't say to chop the garlic, lol. Do chop, press or mince the garlic before adding to the marinade. When I remember, I throw some chopped cilantro into the marinade as well. And sometimes, I have to add a bit of water to cover all the meat. Beer, wine or stock would work for that, but water works as well. Wish there was the option of editing recipes we've written!!
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2 users found this review helpful

Summer Chicken Burgers

Reviewed: Jul. 16, 2012
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!!
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2 users found this review helpful

Polynesian Sausage Supper

Reviewed: Aug. 22, 2011
I've made this twice now, and i added/changed a few things. but THANK YOU!!! I added a bit of ginger, soy sauce, jalapeno and vinegar. I used fresh garlic and fresh tomatoes. I also used chicken instead of beef broth (what i had on hand). i used a bit of extra broth for the lack of juice in the canned maters. :) FANTASTIC!! thank you again.
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2 users found this review helpful

Fluffy Biscuits

Reviewed: Sep. 16, 2010
I followed the recipe, except used real butter cuz it was all i had. made sure the butter was cold. I had a gooey mess on my hands!! Was able to salvage with extra flour. I also added white vinegar to the milk (ONE teaspoon) to curdle it more like buttermilk.... (should've made the mixture thicker, honestly) Are my eggs bigger than others? We DID end up adoring the finished product!! Will use this recipe again, as the family loved it. Will also try to figure out my mistake. (must be mine ~ the reviews are AWESOME!!) 10-25 ~ Used this recipe again. reduced milk to 1/2 cup. still too much. I will use again and try just 1/3 cup. Still love the flavor... ;)
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2 users found this review helpful

Dee's Roast Pork for Tacos

Reviewed: Nov. 10, 2009
I was surprised I hadn't reviewed this yet. I have used this recipe over and over again. I have made it exactly and have since made my own changes. Less chili powder, whole package taco seasoning, palmful of cumin/peppercorn blend (not ground). I have used this for (flour and corn tortilla) tacos, pork chili, chimichangas, taco salad and my son uses it for sandwiches. I do use my crock pot, but after shredding the meat I put it in a large pot with all juices and simmer until juices are more concentrated. Get RAVES from family/friends!! Ironically, my name begins with letter D!! Thank you, Dee!! Edit: i've started making my own taco seasoning, so i no longer use the seasoning packets. i like that i can control the spices and spiciness. we like our food spicy!! this enables me to do without the chili powder, oregano and garlic (as my seasoning has those ingredients already in it). Still spectacular!!
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2 users found this review helpful

Wacky Cake VIII

Reviewed: Oct. 11, 2008
almost the same as mine ~ Try coffee instead of water and ~ sprinkle it very liberally with cinnamon sugar before baking. makes a nice SWEET crust that complements the chocolate and coffee flavors. That's how the fam likes theirs!!
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2 users found this review helpful

E-Z Drop Biscuits

Reviewed: May 20, 2014
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.
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1 user found this review helpful

Irene's Barbeque Sauce

Reviewed: Apr. 24, 2010
Great starter recipe. I had some bacon grease in the skillet from lunch. I sliced green onions and chopped up a clove of elephant garlic and sauteed. like another poster, i used tomato paste. and sauteed that with the onions n garlic (kinda sweated some of the liquid out...) added lemon juice, mustard, course red pepper, liquid smoke, Worcestershire sauce, brown sugar, splash of vinegar and salt. unfortunately, i never measured anything so now I have an AWESOME bbq sauce and have no idea exactly how I got there. will just start with this recipe again next time. thank you for sharing!
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1 user found this review helpful

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