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"Fantastic. I used pre-cooked beets and left the onion out. Super quick and healthy. Thanks for the great recipe!"
Dec 5, 2012 on Food.com
"I substituted olive oil for butter, and added some chopped garlic and a jigger of sesame oil. Yum!"
Nov 12, 2012 on Food.com
"Great recipe! I added raisins to the second batch and used whole wheat flour to add a bit more fiber. Thanks!"
Nov 19, 2010 on Food.com
"I made this recipe into mini-tarts, since I wanted to give my mini-tart pans a test run. I left out the almond extract, but otherwise kept to the recipe. They came out so great!!! What a great way to take advantage of springtime first harvests! Will *definitely* make again! Thanks for the great recipe!!"
Jan 24, 2009 on Food.com
"Super fantastic!!!I added a bit of fennel seed to simulate a sausage flavor and my friends ate it right up!"
Mar 3, 2008 on Food.com
"Wow, what a great recipe!!! I added cubed smoked tofu (I need the protein! and served it with hot sauce (because I also need the spiciness!, and it was just incredible. I made a bunch and froze individual servings. Just perfect for the graduate student on the go (and all my friends who smell it cooking from 2 floors down!Froze well. Will D..."
Oct 31, 2007 on Food.com
"This was good, though I think my fiance went a little heavy on the onions, but that was his fault and not the recipe's. We had to add a little extra flour to get it to thicken, as well. I think next time, we will add less garlic and less onion, so that the delicate asparagus flavor is more apparent. Otherwise, this was a very easy and quick rec..."
Jun 2, 2007 on Food.com
"OK, but not great. I added 1/2 tsp. red pepper flakes, 2 diced cloves garlic, and about 3/4 cup Parmesan cheese to get this to be what I wanted."
May 31, 2007 on Food.com
"This was good, if a little less flavorful than I was expecting. My in-laws liked it, and that was what mattered! Will probably make again."
May 11, 2007 on Food.com
"Very nice. I used almond butter instead of crushed almonds, which I felt was a fair substitution. Otherwise, left as is. Yum!"
May 11, 2007 on Food.com