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    Grooved Pavement

    Connecticut

    Chef #296790

    Connecticut

    Joined: Feb 25, 2006

    My Journal

    Reviewed Pasta Bolognese

    "Fabulous! I wouldn't change a thing. The key for the "too salty" crowd reviewing this recipe is to taste and salt. YOU control the salt so start slow- you can always add but you can never take away.

    Jan 24, 2011 on FoodNetwork.com

    Reviewed Excellent Meatballs

    "This is the best meatball recipe I have ever made. I use a mix of 1/2 beef and 1/2 pork but other than that I follow the recipe exactly. They are so flavorful and freeze beautifully. Thanks Anne for another great recipe!

    Jan 24, 2011 on FoodNetwork.com

    Reviewed Italian-style Macaroni and Cheese

    "This recipe is an insult to Italians everywhere. How does dumping dry breadcrumbs on boxed mac and cheese equal Italian food?

    Jan 24, 2011 on FoodNetwork.com

    Reviewed Cream of Asparagus Soup

    "If you are opening cans to make soup anyway, why even bother with this recipe? Dear public: soup is easy to make. Don't let Sandra Lee fool you into buying processed junk with unrecognizable ingredients to make it. It is cheaper and just as easy to make it from scratch.

    Jan 6, 2011 on FoodNetwork.com

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