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"This stuff is great. Since I started making it my family won't touch any other sauce and it's so quick and easy. I just put the ingredients together in a pint jar and nuke it until everything melts then stir it together. Can't get any easier than that.Dave"
"I made this recipe because I had fresh pineapple that didn't have much flavor and I was looking for a way to use it up. This worked, but frankly we tried it again with a plain yellow box cake and liked the results better."
"Side dish heck! This recipe makes a great main dish with some pasta on the side. I can also see great potential for it just as a jumping off point. I intend to try it with some mushrooms and/or maybe some Italian sausage or some chicken. I may add some crushe red pepper too. And then I could... You get the idea."
"I was a bit disappointed. They rose very little and thus were a bit heavy. Next time I think I would reduce the banana and subustitute some yogurt or sour cream. Otherwise they had a nice flavor"
"This is exactly the same recipe I learned from the Mexican lady who taught me my Mexican cooking. The only thing I would change is that I would use lard for the shortening. I was also taught to press them down against the griddle with a folded dish towel after they have been turned. This helps them to separate into layers. When you press on them t..."
"I haven't made this, but unless I miss my guess this is the recipe my mother used to use. She bought a lot of Watkins stuff. She used to make it with natural sour cream and while it was very good it was also unbelievably rich. We ate it in tiny bites any more than that and your head would explode."