KEICOD Recipe Reviews (Pg. 1) - Allrecipes.com (18069217)

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Candied Sweet Potatoes

Reviewed: Nov. 24, 2004
I just made these for Thanksgiving dinner tomorrow. I was intending to put them in the fridge, so I can just take them out and warm them up. But, my three year old and I just keep eating them! They're are so yummy and addictive. I might have to make another batch. Great recipie.
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Spiced Pot Roast

Reviewed: Mar. 29, 2010
All I can say is wow! I made this for my book club and everyone raved about it. My husband said he prefers my standard pot roast recipe, but he's nuts! In my opinion this blows my regular recipe out of the water! I'll definitely be making it again.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 5, 2004
I gave this recipe four stars simply because I doctored it up a little bit. First, I cut out the mushroom stems altogether, I also added the garlic without cooking it first, it saved a lot of time. I up the parmesan cheese to 1/2 a cup and I added some chopped prosciutto. Everyone gobbled them up.
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Banoffee

Reviewed: Dec. 11, 2011
I made this recipe once as is and it was good. I made it again with a couple of tweaks and it was outstanding! First, I used three bananas instead of two, second while the sweetened condensed milk thing is cool, it is far easier (and taste exactly the same) to just buy a can of dulce de leche. You can get it in the latin section of the grocery store (at least in Texas you can). Third, to cut the sweetness a little I made a coffee flavored whipped cream by dissolving 1/2 a teaspoon of instant coffee in the cream. Just let it sit a couple of minutes and it will dissolve, then add 1 teaspoon of sugar and whipped the cream per the directions. I also put the bananas in first and made it in a cheesecake pan for a pretty presentation. In short, the recipe as is is pretty good, but the changes I made took it to the next level. I can't take credit for the changes though, I used the original Hungry Monk (where banoffee pie originated) recipe as guidance.
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