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Mulligatawny Soup I

Reviewed: Sep. 29, 2011
Not that great. It wasn't terrible but I will not be making it again. All that butter just added extra fat. The flour did not seem to thicken it but added extra carbs. We tasted it with and w/o cream (half and half) but did not prefer the taste with cream, it just seemed to water down the taste. I had to put at least double the curry to give it a little flavor and omitted the thyme, as it didn't seem like it would work with the curry. Added cumin, smokey paprika and tumeric. Which seemed to help a lot.
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Curry-Coconut Shrimp

Reviewed: Aug. 23, 2010
4 or 5 stars, couldn't decide. I used modifications that first reviewer suggested with a couple additions like tumeric and garam masala. I used 2 Tbl of ginger that comes in the tube and omitted the sugar, because it has sugar in it. I will definitely make this again. garnishijavascript:__doPostBack('ctl00$ContentPlaceholder$edit$saveButton','')ng with lime next time to see how it is.
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My Crab Cakes

Reviewed: Jul. 4, 2010
Very good. This was my first time making crab cakes and I was very happy with the results. I used the fresh 16oz tub of backfin crab. I modified the recipe a little, for my own liking. I used whole wheat Ritz crackers, about 3/4 of the tube and ground it up with some fresh-frozen chives and dried parsley (didn't have fresh). I couldn't decide between mustard powder and prepared dijon, so I used both. I used 1/2 tspn of garlic pwdr because ours is very strong. I omitted the cayenne and added a little smokey paprika. I added a healthy dash of Worcestershire sauce. I coated a couple of them with Panko bread crumbs and left the others plain since the other recipes don't call for coating with breadcrumbs and I wasn't sure which way to go. Around here in MD the really frown on using much bc at all. My husband and I both thought they were better with the Panko crumbs. They make a nice crunchy crust. The ones without them formed a crust too, but it crusted the crab meat and we think it's a waste of the goodness. I read other reviews from people who made these but baked them. I think next time I'll try doing that. Although, they cam out nice and crispy - perfect-not greasy, pan frying in a small amount of extra light (delicate flavored) Bertoli olive oil. I have also never fried anything before and was glad they weren't greasy.
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Hominy con Queso

Reviewed: May 15, 2010
Hubby liked it but I was not so happy with it.
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