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"This was awful! I love fresh asparagus and everything else in it, found it easy to prepare, and it looked pretty. But it was just awful, couldn't begin to figure out what to change to make it edible. Threw most of it out -- and that was no small chunk of change. What a shame and a waste!"
Mar 31, 2013 on Food.com
"It was OK, rather bland, certainly not spectacular as I expected from the reviews. Hate to say it, but I half expected this outcome from a PD recipe -- her desserts are great, but entrees, not so much.
I did halve the recipe and had to use frozen spinach, but no other changes were made -- first time I make a recipe, I follow measurements to a t ..."
Sep 24, 2011 on FoodNetwork.com
"Just made this salad for dinner tonight and, though it's only set for an hour, it's already very good, though I think next time I'll add some chopped shallot or red onion to give it a bit of kick. Some hints: blanch asparagus in boiling water for 3 minutes. Also, for one bunch of asparagus, don't need nearly 1 lb of tomato (used @ a cup of 1/4e..."
May 26, 2010 on Food.com
"I love crab and blue cheese -- won't eat steak w/o BC -- but this didn't do it! It didn't taste "bad" but then again, it didn't taste like much of anything, least of all BC. It was very thin and watery, pretty flavorless, and a huge disappointment after all the time picking through the crab. Thought about trying to turn the leftover "gravy" int..."
May 17, 2010 on Food.com
"I should have known when I saw "cups" of breadcrumbs there was a problem -- WAY TOO MUCH! The flavor of the mushroom and cheese got mostly lost in the crumbs. If I do this again -- and I might because I think it has potential -- I'll use only enough crumbs to bind the mixture. But first try, very disappointing."
May 13, 2009 on Food.com
"There aren't too many recipes out there that use tasso with pasta, but I'm really glad I found this one. I did modify it a bit: used a little less butter, thyme & basil, very little flour, and pasta water instead of 1/2C cream to thin it down. I also added a little Essence and fresh asparagus. Making it again tonight!"
Jun 23, 2007 on Food.com