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Baked Zucchini / Eggplant
Fast and simple but simply delicious with few calories!!!!submitted by
Anuket
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Besciamella / White Sauce
Good for lasagna!!!!!submitted by
Anuket
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Biscotti di Prato o cantucci the original recipe
Traditionally cantucci combine with vin Santo generally or liqueur wines, although they are very good even with the dry wines such as sparkling wines.submitted by
Anuket
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Bolognese sauce / Ragù Bolognese: the modern recipe
This recipe is healthier in fact is the mostly used recipe you choose but they are both original recipies cause I live in Bologna!!! From this recipe you t get out 2Kgs of ragù if you don’t need that quantity you could freeze it and can remain in the freezer of at least 2 months, here all housewifes do so.submitted by
Anuket
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Bolognese sauce: traditional recipe (Ragù Bolognese)
Traditional recipe that it is hardly nowadays to see it in the italian kitchens because is very fat and so in the last 50yrs they opted for more lighter ingredients but I will give you the original version and post the modified one in another link.submitted by
Anuket
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Crema Pasticcera / Custard Cream
In the way the Italians make it is fast and easy try it !!!!submitted by
Anuket
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DOUGH FOR LASAGNA
the recipe can be used to make tagliatelle, spaghetti a little bit wider too!!!submitted by
Anuket
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JoJo's fast &easy choc frosting
it's really good with JOJO's fast & simple cakesubmitted by
Anuket
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JOJO's fast &simple cake
I'm sorry but I dont really know the cake's name It's a vanilla cake with chocolate frosting simply delicious!!!!! The recipe of the frosting is in another pagesubmitted by
Anuket
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LASAGNE
The procedure is a bit long if you have to do the ragù but once you made it you can freeze and use just by puttig it in the oven cover with aluminium for the first 40min at 180 degrees and then uncoverit and bake until the top is reddishsubmitted by
Anuket
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The Original recipe for SPAGHETTI ALLA CARBONARA
The true original Spaghetti Alla Cabonara recipe, directly from Italy!submitted by
Anuket
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Poaching is a wet-heat cooking method whereby food is submerged in liquid and gently cooked. Shallow-poaching is a subtype of poaching in which the food is only partially ...
I did not have the corn to add, but I made the rest as described and this was devoured over Christmas. Even by my Mother who despises CANNED green beans. She had 3 servings and asked for the recipe!