KBD517 Recipe Reviews (Pg. 1) - Allrecipes.com (1400735)

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Surprise South Beach Mashed 'Potatoes'

Reviewed: Apr. 22, 2006
My husband and I *love* potatoes in all its glorious forms, and giving them up so we could get healthier was hard. I love RAW cauliflower, but hated it cooked, until now. My husband hates it, raw or cooked. Well I have to say, we were both pleasantly surprised. I can't say it tasted "just like" mashers, but it was surprisingly similar, and it got my Beloved to eat a vegetable! It's definitely a recipe worth tinkering with- try adding different spices/cheese/whatever for different tastes. I was hesitant to make this in the food processor, as I expected it to turn to soup if I ran it long enough to get to the "whipped" stage, but it was fine. I'll try hand mashing next time, as we like lumps, but this was really good, and even our 3 year old son liked them. Worth a shot, and don't be discouraged if they're not perfect the first time- store brand frozen cauliflower is cheap! I'll definitely make this again!
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Corn Noodle Casserole

Reviewed: Jan. 13, 2006
This is an easy, fast, DELICIOUS recipe "as is". It's even better with cheese and CREAMED corn, as opposed to plain kernals. And onion- can't forget the onion :)
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14 users found this review helpful

Cream of Coconut Cake

Reviewed: May 20, 2012
Simple and amazing- It's a very "heavy" moist cake that was the hit of the party. I made 2 and layered- used the frosting and added dark chocolate chips, which were delicious- the sour cream and cream cheese ad a tartness that balances the sweetness.
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Mocha Ricotta Creme

Reviewed: Apr. 22, 2006
First time I made this, I was really not pleased. I wasn't expecting it to be wonderful, but the texture of the ricotta just really bothered me. The taste was "ok", but it needed tinkering. Next time I made it, I ran it in the food processor for a couple of minutes, which gave it much more of a "dense mousse" feel, which made it a lot better. I don't know why, but I feel like a little butter substitute, like smart balance, would make this a *good* recipe. The cocoa powder gives it an almost astringent mouth feel, which I think would be fixed with a *little* fat added in.
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