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"Just as I thought it would be, this is a great recipe. I love the Barefoot Contessa show and watch it whenever I can. I served this with sweetened fresh strawberries on top and sprinkled with powdered sugar. The Challah bread is so good made as French toast. What a breakfast! Thanks for posting CL."
"Made these a few weeks ago and forgot to review. These were very good and this is a keeper. The next time I make brussel sprouts, though I will parboil them for a few minutes, then proceed with your recipe. I read where that will take a little of the bitterness out of them. At any rate, thanks very much. I will definitely use this method again."
"Was looking for something a little different to make this morning and this was wonderful! Sometimes the simplest recipes are the best. Thanks!"
"This is an excellent little recipe find, Sharon and so easy. I used sugar free pudding and cool whip and it made for a nice guilt free dessert. Even my grandson loved them. Thanks so much for sharing."
"What a wonderfully different salad and the dressing is so good. I used regular oranges and also halved this recipe since there are only the two of us. This will go into my keeper file, for sure. Thanks so much. I love your recipes."
"Served a large salad for dinner with grilled sliced duck breast over it and used this recipe as the dressing. It was absolutely awesome! I don't know why anyone uses bottled dressings. There are so many great homemade recipes here on Zaar and this rates right up there as one of the very best. Thanks for posting this super recipe, Bev!"
"This was so good, Barb. Has a lot of my favorite things in it. Used white cheddar cheese and just before serving, sprinkled a little grated Parmesan cheese and fresh chopped parsley on top. Absolutely delicious. Thanks for posting."
"After I sauteed the garlic in the butter, I then let it sit off the heat for about 30 minutes before adding the broth and cauliflower. This is wonderfully flavored and I will experiment using this recipe with other veggies as well. Thanks for sharing, Paula."
"Had this for lunch today and it is excellent! Loved the garlic and olive oil on the bread - I will use that idea again on other sandwiches. Only change I made was to use basil instead of oregano - just a personal preference. I also used proscuitto and Fontina cheese. Thanks so much for posting this great recipe, Jovi."
"Made this to go with my pumpkin nut bread for Thanksgiving. I did cut back on the two sugars though and it was plenty sweet. Thanks for posting this unusual and delicious recipe, Laudee."