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Reviewed banana bread
Saturday, Jul 12, 2014 on FoodNetwork.com
“I enjoyed how easily this came together. As I prefer a banana bread that's less sweet, I halved the sugar � evaporated cane sugar, in my case � and still found it plenty sweet for my taste. Nutmeg also went into my bread, along with a dash of black pepper. Next time, I'll do all of that plus some lime zest and 2 tablespoons of dark rum. Just right... ”
"I made the batter and added a can of whole kernel corn and 2 cups of shredded pepper jack, then used it as a topper for a chili-cornbread casserole. The cornbread had really great texture and was extremely moist. Very happy with the results!"
"Easy, tasty, and nourishing. What more could one ask for in a soup? I've made this several times, occasionally adding celery and basil. A little white wine in the mix also isn't out of place. Ever since I found the recipe by way of The New York Times and tried it out, I've loved sharing it with friends."
"Super easy and a great starter! I went a bit lighter and used half and half in place of the heavy cream (though I think canned evaporated milk might work in a pinch), plus I added a healthy grind of black pepper and a pinch of coarse sea salt."