USMC21 Recipe Reviews (Pg. 1) - (10177212)

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Shrimp and Crab Bisque

Reviewed: Jan. 6, 2012
The only reason why I rated this recipe with four stars is because there is so much more the preparer can do with it to increase the flavor and texture! Like others, I added Old Bay seasoning and sauteed garlic and the onion. I happened to have Cauliflower in my refrigerator that I steamed and chopped to thicken and provide additional texture. In addition, I added a cup of sweet frozen corn, a can of petite diced potatoes, and a pinch of freshly dried thyme. It turned this soup into a great tasting chowder that is typically found in restaurants! Don't be afraid to customize this recipe to your liking with additions like the ones mentioned above. Just a side note, I do believe the flavor of the soup is compromised when using imitation crab meat instead of canned or fresh blue claw crab meat. Most likely I'm partial, since growing up eating crabs on the east coast!
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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 6, 2010
This has got to be the best cornbread recipe that I've come across yet. I've been looking for sometime for a sweet, cake like recipe and this is it. My kids and husband absolutely love it every time I make it. It is easy to prepare and worth the extra time it takes as oppose to using Jiffy mix.
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Broiled Tilapia Parmesan

Reviewed: Oct. 4, 2010
This is the best fish recipe. I took the advice of past reviews and added 1/8 teaspoon cayenne pepper, 1/2 cup of Panko bread crumbs, and 1/8 teaspoon of garlic powder. Some omit the lemon juice in the recipe but I kept it and like the flavor it adds. Also, I dusted the fish with Old Bay prior to broiling. My kids loved it and my husband said in any restaurant one would pay $28 for such a dish!
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Reviewed: Jun. 15, 2007
Ten years ago my husband and I were stationed in Guam through the Marine Corps. Finadeni was one of our favorite native recipes. We add fresh diced tomatoes to the recipe as well. To this day, my husband can't eat rice without making Finadeni!
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