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Mashed Sweet Potatoes

Reviewed: Apr. 19, 2014
This has more sweet than needed. I have started doing it by baking the potatoes rather than boiling them, then after scooping out the skins, mixing in a little blood orange infused olive oil I get from a local olive oil bar and maybe a tablespoon of agave nectar. No milk is needed, I find. As one other reviewer commented you could put in some cinnamon, allspice or clove if you like. But to our taste, the sweet potatoes really don't need all that much to be wholesome as well as awesome.
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Slow Cooker Texas Pulled Pork

Reviewed: Jul. 14, 2013
I made this for company over the 4th of July. I made it a day in advance and I'm glad I did. I wasn't too impressed with the flavor when I took the pork shoulder out of the crock pot and started to pull the it, but letting the flavors marry overnight made a huge difference. It was very good and my guests thoroughly enjoyed this pork served over Kaiser rolls, with sides of slaw and corn on the cob. It was pretty "soupy," and I was concerned with fat. So I remedied that by storing the meat separately and put the juice in a large measuring bowl over night. Then I could easily skim off the fat and reduce the juices in a pan before adding the pork to heat it up the next day.
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Irish Eggs

Reviewed: Mar. 16, 2013
We called this "scrabble" and was a simple, cheap meal. You do need to cook the potatoes before anything else if they are raw. My mother used to use left over boiled potatoes (red or white) cut up. All she really needed to do was to brown them with the onion and whatever else she threw in. I find that if you dice the raw potatoes into 1/2" pieces, they cook through relatively fast and brown nicely in a non-stick skillet. I also add about a tablespoon of water and cover to steam them, if needed, after browning. This is one of my favorite comfort foods. Season with salt and pepper, maybe some garlic and sometimes I'll toss in a little Worcestershire sauce. This is one of those recipes that you can experiment with and truly make it your own.
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Spicy Sweet Potato Chips

Reviewed: Jan. 31, 2013
First of all, 450 degree oven is way too hot. The maple syrup burns. Second, in the time this recipe stated, you get overly blackened slices that doesn't even crisp up after they cooled. I tried a second tray in a 400 degree oven with better results, but they were still too soggy to be called a chip. I'm currently baking these in a 200 degree oven to dehydrate them and maybe, just maybe we can use them with a dip. Flavor wise, they are pretty good.
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