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Karyn's Cream of Crab Soup

Reviewed: May 15, 2012
Oh, Shucks! Well, I'll admit: I actually said the S-word (about 15 times) with every spoonful of a small cup of this delectable soup! I tweaked it by adding a mixture of dry and cream sherries. Try a cheap port as well. If you have a good, woody-sweet sipping wine, it'll work. I doubled the amount called in the recipe. My crab meat was four leftover Chesapeake Bay crabs from Annapolis, steamed with Old Bay. The original Old Bay seasoning is so salty and savory that you should *really* try low-sodium. Old Bay is so robust; this didn't need a pinch more of salt, there was a creamy-spicy-sherry goodness that friggin makes me happy that I have some more left. WOW. From a Marylander, With Pride.
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Debdoozie's Blue Ribbon Chili

Reviewed: Feb. 6, 2011
We all enjoyed this! Chose to use ground lamb, and aded a little bit of cumin as I cooked the onions. I was surprised that all of us would enjoy the recipe so much!
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Vietnamese Aromatic Lamb Chops

Reviewed: Feb. 6, 2011
Total yum! Just grilled these during Super Bowl halftime... the chops had that gorgeous glazed look, sticky on the outside and so tender and juicy and great throughout! Added some sea salt as the chops cooled and they rule! Easy to prepare, I just kept the meat out late this afternoon so it marinated for about 3 hours. Good that we were pretty full cos we'd be fighting over the three left. Top rate, Huynh, thanks for the recipe!
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Kalua Pig in a Slow Cooker

Reviewed: Dec. 10, 2010
Some interesting feedback for all of you: I only had the option of getting chunks of pork butt and shoulder @ abt 2 lbs each, so I got 2 butts (boneless) and a picnic shoulder w/ bone. The 6 lbs of meat *just did* fit in my crocker. measured exactly for salt and sprinkled pecan liquid smoke mixed with hickory on two cuts, and mesquite on the third. Only thing I changed was cutting a fresh banana leaf off our plant (look in the frozen section of Asian or Hispanic grocery stores) and put the pork on top, then nestled the rest between the cuts... because the recipe reminds me of puerco pibil, what I saw in a DVD. I've had kalua pig just this past summer on our honeymoon and it *does* taste and smell like the authentic Hawaiian dish. There's plenty of juice in my crock - and I don't understand why people have said it's too salty. I used a black smoked salt (Whole Foods) and it's excellent!
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