Reviewed: Jan. 3, 2003

YUM, YUM!!!! My whole family loves brussel sprouts and it was so nice to find a different way of preparing them. These were excellent!!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 2, 2003

I made this for Christmas dinner. My husband loved it. Mee too. The kids even ate it without complaining, like usual with plain sprouts. I haved the recipie and added an extra cup of baby carrots. I didn't use the butter to stir in with the veggies. Just for the topping. Turned out great. Will make this again soon.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Dec. 23, 2002

My family LOVES this!!! Its now become one of the Holiday Favorits!!!!

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KLIGHT952

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Reviewed: Dec. 22, 2002

I followed another reviewers suggestion and used half brussels sprouts, half baby carrots. The topping was really good and did not over power the flavor of the veggies. I ommited half the butter by not tossing it with the veggies before topping. I bet this topping would be good on many other veggies, especially broccoli and cauliflower.

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THADANDBRANDI

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Reviewed: Dec. 9, 2002

One of the best Brussels recipes I have tried. An interesting recipe without the Sprouts being overpowered.

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LLANDAFF

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Reviewed: Dec. 3, 2002

This was definitely a tasty recipe for brussel sprouts...I will use it again.

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SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 13, 2002

These were so quick and easy! They tasted fabulous too! This is now my new favorite way to eat brussel sprouts and I will be making them often. I used seasoned bread crumbs and left out the seasoning salt because I didn't have any but they turned out great.

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N1QU1TA

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Reviewed: Sep. 5, 2002

These were easy and absolutely fabulous. Even my 3 year old ate them. Thank you for the recipe William.

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Juliana

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: Fort Polk, Louisiana, USA

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Reviewed: May 12, 2002

Absolutely loved this recipe and have already made it twice. So easy to make and so tasty too! Also, really appreciated the tip about the "x" on the stems--had never heard of this but it did work. This is a keeper.

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MDMCQUEEN

Cooking Level: Expert

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Reviewed: Dec. 20, 2001

This recipe did not go over really well with my family. My kids would not each more then one bite and even my husband (who like sprouts) did not like this much.

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Patti

Cooking Level: Intermediate

Home Town: Huntingdon Valley, Pennsylvania, USA

Living In: La Quinta, California, USA

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Reviewed: Oct. 26, 2001

I have never really cared for Brussels Sprouts (my mom always called them Martian Heads), but my husband loves them. When I made this dish tonight, he said they were the best he has ever had. I substituted Italian-spiced pre-made bread crumbs and therefore eliminated the seasoned salt, and boiled the sprouts for 5 minutes (not 6), and reduced the butter by half. And even I loved them! I'll make them for the Thanksgiving table.

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DEANNAJAYNE

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Reviewed: Sep. 24, 2001

Excellent! I could live on this, but then again I love veggies! I substituted 1/2 pound baby carrots for 1/2 pound of the sprouts and made it colorful. The kids ate the carrots. Boil the baby carrots about a minutes less than the sprouts. Thanks.

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MASTACEY

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Reviewed: Feb. 10, 2001

Very tasty! Even my mother that says she doesn't really care for brussel sprouts liked it. She not only ate it but asked if I could give her the recipe.

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TABITA

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Reviewed: Dec. 24, 2000

I made these for a side dish at Christmas and they were a hit!

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Theresa

Cooking Level: Intermediate

Home Town: Wales, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 30, 2000

This was a new addition to our Thanksgiving dinner. Everyone raved about the brussels. Even those who don't usually like them were impressed. This will be a big family dinner keeper!

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