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Authentic Louisiana Red Beans and Rice

Reviewed: Jul. 3, 2011
I'm not from the southeast, so I have nothing to compare these to in terms of authenticity. However, I thought they were delicious. I used the ingredients in the recipe exactly except I didn't have sage, and I added some salt at the end. Also, I used chicken sausage. Can anyone from the south tell me how much using pork changes the flavor? I might use it for flavor next time and keep the chunks big so that I can move them to the side. One reviewer said her pan scorched. Mine would've too if I hadn't added additional water. I know from a lifetime of making pinto beans that you must monitor the water level of the beans unless you have the measurements to your recipe down and have mastered it on your stove. My parents never liked to measure, so they always had a pot of boiling water next to their pot of boiling beans to add if the beans got too dry. Several reviewers said they used canned beans because they have bad luck with beans, so I thought I would add some tips. My mom always said to add salt the last 10-15 minutes before the beans are done because if you add it sooner the beans might not soften. Also, use fresh beans. With pinto beans, the lighter the beans the fresher they are. I am sure there is a rule of thumb for red beans. Make sure you sort the beans too! If not, you might end up with bad tasting beans or rocks!
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Mexican Mole Sauce

Reviewed: Jun. 26, 2011
How does this recipe compare to the mole paste in a jar? I'm asking because if it really tastes like doctored tomato soup, I'll stick to the jar. I am Mexican, and I grew up eating many types of mole, even mole made by immigrants. Although the mole paste in a jar isn't as good as from scratch mole, I use it because it is easy.
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4 users found this review helpful

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Mar. 18, 2009
I made this recipe twice. The first time I used tilapia. I cooked it with the same seasonings as the recipe in a frying pan in butter and olive oil as others had suggested. The flavor and texture were okay. I mixed all the ingredients for the sauce together, and then I realized I didn't have dill. Uh oh. I searched online for dill substitutes but found none. We ate the sauce without the dill, and it was nothing special. Since I had leftover sauce, I bought dill and decided to try the recipe again. BIG DIFFERENCE! It was so delicious! My husband loved it too. By the way, I used plain whole milk creamline yogurt (available at Trader Joe) instead of sour cream. I substitute this yogurt for sour cream in just about every recipe. Nobody can ever tell the difference! The fish also came out MUCH BETTER the second time around. However, the second time I used sole instead of tilapia. Both times the fish was frozen, so maybe the tilapia was older than the sole? Also, the sole slices were thinner. My husband and I both LOVED the meal the second time. We ate it with asapragus and whole wheat couscous (available at Trader Joe) on the side. I will definitely make this again.
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