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Showing 1-3 of 3
on March 28, 2011
This is so good. I made it using red cabbage since that's what I had in the fridge and I omitted the zucchini since the offerings at the supermarket looked sad and wrinkled. Thanks for sharing.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 05, 2011
Well I did a few changes to this recipe, browned son bulk Italian sausage first add in in 2 tablespoons crushed chili flakes (we love extreme heat!) also increased the garlic to 6 large cloves, I did a few more minor amount adjustments, this was made for kittencalskitchen forum tag game, thanks Lori we absolutely loved this souppeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 23, 2009
Wow, this made a great veggie-filled, lowfat alternative to my daily lunch salad! I doubled the recipe and I'm so glad I did, as I know DS will enjoy it as much as I did. I am excited about how quickly this came together--next time I might make even more and throw it in the freezer. I did let it simmer on low for a while after the 15 minutes were up as it wasn't quite lunchtime, and I'm sure that added to the richness of flavor. Thanks for posting, Lauralie! Made for Zaar Tag.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (104 g)
Servings Per Recipe: 4