Laiane Recipe Reviews (Pg. 1) - Allrecipes.com (10084699)

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Sweet Potato Casserole with Cider, Orange & Maple

Reviewed: Nov. 24, 2010
The blend of flavors makes this an exceptional recipe. I knew when I read it that it was going to be something special -- and I was right! I increased the amount of the potatoes from 2.5 pounds to 3.5 pounds, and I reduced the brown sugar and maple syrup by half (I thought it would be too sweet and candy-like with the amounts called for in the recipe). In my opinion, you could reduce the sugar and syrup even more than I did and have this turn out really well. The orange juice, orange zest, and cinnamon bring out the flavor of the sweet potatoes, and a lot of sugar isn't necessary. I did not prepare the glazed pecans for a topping.
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Baked Polenta with Fresh Tomatoes and Parmesan

Reviewed: Jun. 26, 2010
I would substitute olive oil in for the butter next time. It was very tasty with the butter, but I'd rather use EVOO. It seems more appropriate with tomatoes and basil. Also, I wouldn't add any salt, since the parmesan is salty enough.
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Foolproof Rib Roast

Reviewed: Jan. 16, 2010
I was a little leery of the "turn the oven off" part, especially with an $80 hunk of meat. It turned out perfectly. Even though the seasoning seems spartan, it really did the trick.
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Banana Banana Bread

Reviewed: Oct. 12, 2009
Sublime! It smelled so good coming out of the oven I couldn't wait for it to cool all the way before cutting into it. I added a wee bit of vanilla and some chopped nuts in my version.
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Quick and Easy Brownies

Reviewed: Jul. 26, 2009
"Quick and Easy" is an accurate name, and the brownies were pretty darned good. Not "to die for" or spectacular, but they were good, tasty, fast, and satisfied my chocolate craving. I, too, reduced the flour down to 1 cup. I used 1 cup sugar and 1 cup Splenda, only because we were really low on sugar and not going shopping for a few days.
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Kosher Salt Encrusted Prime Rib Roast

Reviewed: Dec. 25, 2007
I will confess to being hesistant to try this recipe; I had never cooked a rib roast before and this seemed a tad on the experimental side with all that salt. I'm so glad I took the plunge! The meat was very moist and flavorful. I will certainly be making this recipe again in the future. My only (slight) modifications were scoring the top layer of fat, topping the the roast with minced garlic and fresh rosemary (in addition to the seasoning called for in the recipe).
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