Natalie Ercolini Profile - (10385966)

cook's profile

Natalie Ercolini

Natalie Ercolini
Home Town: Redwood City, California, USA
Living In: San Carlos, California, USA
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Italian, Mediterranean, Low Carb, Healthy, Vegetarian
Hobbies: Walking, Painting/Drawing, Wine Tasting
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Grande Ravioli Salmone e Vedure
Grande Calamari Ink Ravioli
Apple Berry Bread
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Recipe Reviews 32 reviews
Seafood Cioppino
Very versatile recipe. I used green bell, but also added mixed colored bells and some already roasted bells I had in the fridge. Instead of using whole crab (for money saving purposes) I used two cans on crab meat with the juices. I also added I can chicken stock to thin out the sauce a bit more. The family said it was the best Cioppino they ever had

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Reviewed On: May 13, 2014
Onion Roasted Sweet Potatoes
Excellent flavor! Cooked at 400 for 40 min and stirred once while baking per other suggestions, and they came out golden and caramelized. I made my own dry onion soup mix (1once= 8Tbls dried onion flakes, 4 tea bouillon granules, 1 tea onion or garlic powder, 1/4 tea seasoned pepper). Also, I substituted half of the sweet potatoes with cauliflower, and I had some green scallions from my garden that I chopped and added to the mixture before baking. This gave a nice contrast of color and texture. Fair warning: Don't make this if you are worried about onion breath :) least not the way I did it

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Reviewed On: Apr. 10, 2014
Cranberry Pistachio Biscotti
This biscotti came out great. I used the exact measurement of cranberry and pistachio as suggested by the recipe and feel like it was the perfect amount. I only had salted pistachios and was concerned that they would make the cookie too salty, so I rinsed them first. Next time I will not do that however, because I think the saltiness would have been nice. Because of the lack of saltiness, I felt like cookie needed something, so I mixed a little confectioners sugar with lemon juice and drizzled it over the biscotti. Looked very pretty and tasted better.

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Reviewed On: Dec. 25, 2013
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