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Manhattan Clam Chowder II

Reviewed: Feb. 8, 2011
Excellent soup. Made some mostly quantity changes but at the end, just before adding the clams, I ground up all the veggies with an immersion blender. I also used all clam juice. Turned out thick and very tasty!!
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Puerto Rican Pork Roast

Reviewed: Oct. 10, 2007
This roast was FANTASTIC!!!! Started by seasoning with Paula Deans "house seasoning" (1 cup Kosher salt, 1/4 cup garlic pwdr and 1/4 cup black pepper) and browning in large dutch oven on top of the stove on med/high heat. Cut the salt and pepper in half and increased the garlic to 10-12 cloves. Roasted at 325 for about 4 hours but determined when it was done with a meat thermometer. This one is definitely a keeper and will be on the table with our other meats on Christmas Day!!!
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