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"I don't understand the big deal? I followed directions exactly, I LOVE vegetables, and I bought quality ingredient. But this just didn't have much flavor and was really watery. It was missing something. I won't be making again."
"I've made this recipe for years. Glad to see it here too. I usually omit the turkey and rice and add more wine and balsamic. It's always a hit and tastes very decadent!"
"One of the few recipes I make all the time. So easy and so few ingredients. The only changes I make is to cut the olive oil in half when cooking the garlic and then drizzle a really high quality olive oil into the bowl just before serving. I've also put a few dollops of Amy's Chunky Tomato Bisque in the center of the bowl before serving and it loo..."
"I've always loved broccoli and this is a great new way to eat it! But I did make several changes to please my palate and dietary needs. I added edamame to the puree to add protein and substituted one of the tablespoons of butter with olive oil. For added flavor I included garlic and onions and added red pepper flakes and Parmesan to the puree. And..."
"Maybe is was the piece of meat we got, but this was in no way spoon tender. We added some red wine, and the sauce was very good. But next time we'll use a higher quality cut of meat."
"Used sliced Brussels Sprouts instead of cabbage, can of fire roasted tomatoes, fresh corn, beef boullion stock (omitted steak seasoning), garbanzo beans instead of kidney, a bit of red pepper flakes and added two cups of extra broth. Tip, use a mandolin or food processor for slicing the veggies to cut down on time."
"Very good. Used edamame instead of peas, omitted egg, added ginger and used a meat substitute called Veat. Next time I'll mix in a little spice, maybe some Rooster sauce?"