Doublebb1 Recipe Reviews (Pg. 1) - Allrecipes.com (16662907)

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Crab and Pea Salad

Reviewed: Apr. 1, 2011
Not a good recipe, wife thought it was ok I didn't like it and woundn't make it again. It was very bland.
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Sheryl's Corn and Crab Chowder

Reviewed: Jan. 15, 2013
An awesome Crab Chowder. I have Made this for parties in the past and it is always a big hit. I aways add a bit of old bay at the end, according to taste. Also don't bother using super lump crab meat for this, the claw or regular lump is just fine.
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Navy Bean Soup I

Reviewed: Mar. 11, 2013
Very good recipe but I dont think I would make it again. I did make a few changes. like most others I added carrots and used chicken broth instead of water, other then that I made it exaxtly as written. My only other comment would be that it tasted a lot like can pork and beans.
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Dave's Low Country Boil

Reviewed: May 17, 2013
Over all the boil had a good taste to it but you have to adjust your cooking times, my potatoes and sausage were done faster then the time called for, my potatoes turn to mush and the sausage bloated by the time everything else was done. I also added lemon, garlic and onions like others suggested, I think that helps the recipe out a lot.
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Lori's Famous Crab Cakes

Reviewed: May 22, 2013
I followed the recipe to a tee, wife agreed, It was a mushy mess! Teasted like a dinner crab cake. It was a waste of the crabmeat I used on it.
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Sweet-n-Sour Kielbasa

Reviewed: May 22, 2013
I thought it was ok but wife didn't like it at all. Not good enough that would make it again though.
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Maryland Crab Soup

Reviewed: Jun. 13, 2013
Great recipe, everybody liked it. I made it a few times. The second time I changed a few things and it came out the best. I omitted the Lima beans (both me and the wife didn't think they went with this soup. I added cube potatoes, 2 tbs of brown sugar, a dash of Worcestershire sauce, two stalks of celery diced up and one bay leaf and 3 tablespoons of old bay (we like everything spicy). I also only used beef stock and no water, crush tomatoes instead of stewed tomatoes and 1 tea spoon of tomato paste (if you don't have no biggie). At the end of cooking I added two tablespoons of sherry, again if you don't have no biggie but it does go really well with this soup. Just a hint, if you use celery in anything use you peeler on it first, it helps to keep it from not to getting stringy.
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World's Best Potato Salad

Reviewed: Oct. 12, 2013
This potato recipe was ok, not bad , not great. It is a bit different tasting from your typical potato salad. My wife liked it a lot but it was a little to sweet for me. If I make it again I would cut the sugar down to maybe a 1/4 of a cup or even less. All and all though I would not call it the worlds best potato salad but more like "The Worlds OK Potato Salad".
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Creamy Macaroni and Cheese

Reviewed: Oct. 14, 2013
Great recipe. I made this a couple times already, following the exact directions the first time and changing it up a bit as suggested by others the second time. Both turned out good. FYI, this is not like Kraft Mac and cheese, so if that is what you are going for you probably don't want to use this recipe.
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Beer Can Chicken

Reviewed: Nov. 27, 2013
Followed recipe to the tee. The chicken was moist but both the wife and I found that it lacked flavor big time. For whatever reason spices just didn't seem to get into the meat itself. Not a keeper in my book.
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Delicious Ham and Potato Soup

Reviewed: Mar. 19, 2014
Like everybody stated, great recipe! Even my wife who is a picky eater liked it. It was very easy to make and I can see how you could easily change the ingredients to suite your own taste like adding imitation crab (or real) and a touch of old bay to make a super easy seafood chowder, or maybe just spicing it up a little bit with bacon crumbles and/or shredded cheese. You could add deferent herbs like parsley, thyme, rosemary or sage. I suggest using fresh herbs instead of dried because the soup only takes 10-15 mins to cook and that's not really long enough to infuse the favor of the dried herbs.
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Pork Afritada

Reviewed: May 14, 2014
A good recipe. I did leave out the liver like most of the other reviews but everything else stayed the same.
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