WILFAM Profile - Allrecipes.com (1618985)

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WILFAM


WILFAM
 
Home Town: Owosso, Michigan, USA
Living In: Jersey Village, Texas, USA
Member Since: Dec. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Southern, Healthy
Hobbies: Gardening, Biking, Reading Books, Music
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Recipe Reviews 3 reviews
Sicilian Spaghetti
This is very quick to make, and exceedingly tasty. The first time I made this, it was way too salty. I suggest you rinse the anchovies. (Maybe everybody knows to do this but me?) The second time, besides rinsing the anchovies, I used fettucine, added the suggested lemon juice, a splash of white wine and used Asiago cheese - my favorite. The dressing for the noodles is dry, but it is supposed to be. I liked my changes and will keep them and I will definitely make this again. Thanks!

2 users found this review helpful
Reviewed On: Aug. 16, 2009
Megan's Granola
Yum! I used dried cherries, dried blueberries and chopped toasted pecans for my additions. This recipe has great "bones" and can be adapted many ways. I have to say it's expensive to make -spend $30 to get $20 of granola - but I love knowing exactly what's in it and it's more importantly, what's NOT! Regardless, I would say the price is competitive with high end store-bought. It also freezes well.

1 user found this review helpful
Reviewed On: Jul. 28, 2009
Double Chocolate Biscotti
Fabulous!!! I used dark cocoa powder, coarse-chopped macadamia nuts, "swirls" morsels and mini morsels of dark chocolate and they came out dark and beautiful, not too sweet. The smaller the added morsels, the less likely you will break up the cookie when you cut it. I suggest you shape the logs into even, flat-topped bricks (3"X9")inside of parchment paper. If you straighten the edges and flatten the top and sides, they will transfer easily to the baking sheet and cut perfectly. Use a bread knife to saw slowly through the loaf to make perfect cookies. I doubled the recipe with no adverse affects. Yum!

8 users found this review helpful
Reviewed On: Dec. 1, 2005
 
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