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gotro17

Thousand Oaks, California

Member since Nov 2007

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Reviewed Fusilli with Pecorino Romano and Black Pepper

Oct 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think those having trouble with the pepper quantity are not truly using very COARSE ground pepper. By volume, you would be using substantially less than if using regular and certainly fine ground... I nearly added more and I am cooking for my 18 month old along with my husband and myself. That being said, we all LOVED this dish! We have a 6 mon...

Reviewed Holiday Biscotti

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

I had been making biscotti all weekend using crystal sugar (or sugar in the raw and first went ahead and substituted that. I used 2/3 cup instead of 3/4C due to my other amendments. I didn't have pistachios on hand so I decided to take an all dried fruit route. I had apricots and cranberries and put in 2/3 cup of each. My family is from Naples and...

Reviewed Holiday Biscotti

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

I had been making biscotti all weekend using crystal sugar (or sugar in the raw and first went ahead and substituted that. I used 2/3 cup instead of 3/4C due to my other amendments. I didn't have pistachios on hand so I decided to take an all dried fruit route. I had apricots and cranberries and put in 2/3 cup of each. My family is from Naples and...

Reviewed Holiday Biscotti

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

I had been making biscotti all weekend using crystal sugar (or sugar in the raw and first went ahead and substituted that. I used 2/3 cup instead of 3/4C due to my other amendments. I didn't have pistachios on hand so I decided to take an all dried fruit route. I had apricots and cranberries and put in 2/3 cup of each. My family is from Naples and...

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