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Authentic, No Shortcuts, Louisiana Red Beans and Rice

Reviewed: Jun. 3, 2010
Other than using the quick soak method on the beans, I followed the directions exactly as listed and did have to slow cook it on low a little longer and raise the temperature to high with the lid off for the last half hour as recommended. We liked it but I needed to add a bit more zing. Second attempt: We like spice, let's emphatically state, we like heat and herbs so I did double up on Tony C's Cajun and the fresh basil at the start. We adjusted the seasonings the last half hour - meaning added more of everything to taste. I also used thick bacon (3 slices crumbled) along with the sausage and a left-over lamb leg bone instead of a ham hock. I cooked the veggies in bacon grease before adding it to crock pot. For the liquid, I used half chicken broth and half beef broth. This was my second stab at this old favorite and I have to tell you, it was delicious. I feel this basic recipe is very good and with our special family touches, it rises to excellent.
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10 users found this review helpful

Blooming Onion

Reviewed: Aug. 14, 2010
Both the sauce and the onion are scrumptious. I also soaked the sliced onion in an ice bath for a bit over an hour before continuing and the onion did bloom or flower out perfectly. The only addition I would make to this wonderful recipe is to use a couple of toothpicks through the bottom of the onion to keep it from falling apart. Delicious!
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6 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Sep. 7, 2010
So easy and so fast! I loved how quickly the batter came together and thanks to the thickness, the berries didn't sink. I did add an extra half cup of fresh berries but other than that, I followed the recipe to the letter. It's the best, easiest and so delish! UPDATE! This has become such a favorite that I now bake a gorgeous blueberry loaf for company. The only change is to preheat the oven to 350 F and bake it 55 to 65 minutes or until a toothpick comes out clean. I wish I could rate this ten stars, it's worth every single one.
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0 users found this review helpful

Old Fashioned Potato Kugel

Reviewed: Aug. 21, 2011
My old family recipe agrees with the submitter's version, don't drain the liquid because it adds so much flavor and the additional potato starch makes a real difference. I made one kugel exactly per the recipe and a second with the addition of one third cup of matzo meal, both were excellent wit the second being a tad drier. The drier version worked well with brisket and the creamier version was perfect on its own. Thanks for a great trip down memory lane. Bravo!
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18 users found this review helpful

Grilled Rock Lobster Tails

Reviewed: Aug. 28, 2011
So simple, so quick and so delicious! I followed the recipe to the letter with the exception of only cooking the lobster tails six minutes with the lid down for four of those minutes. The tails we used were about 10 ounces each. After flipping the meat on to the top of the shell and brushing with the marinade, when we served the tails, the meat just slipped out of the tail end leaving nothing behind. Perfection! Thank you so much!
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4 users found this review helpful

Ditalini with Roasted Tomato Sauce and Goat Cheese

Reviewed: Aug. 17, 2012
Our home grown San Marzano tomatoes, garlic, herbs and onions made this sauce into absolute perfection. I wish there was some way to preserve the aroma of the roasting vegetables, it is pure heaven. Aside from using fresh tomatoes, we followed the recipe to the letter and will continue to do just that since there is no way to improve on this wonderful sauce.
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2 users found this review helpful

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