My Latest Recipes 18
  • Tagliatelle alla Biellese from decobabe in Citta Di Castello, IT.
    This is a traditional pasta from the Piemonte region of northern Italy. Elegant, easy and perfect for wintry weather....
  • Zucchine-Bran Bread from decobabe in Citta Di Castello, IT.
    Not as sweet as the usual, but a load of fiber that tastes great....
  • A Beginners Cake from decobabe in Citta Di Castello, IT.
    If you have an oven and can read, you can make this cake. The recipe was developed for people who say they cannot cook. A child ...
  • Sugarplum Loaves from decobabe in Citta Di Castello, IT.
    A recipe from a 1960 Better Homes and Gardens cookbook, it's something I make every year during the holiday season and also makes ...
  • Pepata Di Cozze from decobabe in Citta Di Castello, IT.
    A great and easy dish for al fresco meals. Use farmed mussels and skip most of the cleaning. There's magic in this pot....
  • Summer Plum Tart from decobabe in Citta Di Castello, IT.
    A perfect summer dessert when the prune plums are ripe in August and September....
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  • elgourmand 4 years ago
    Thanks for accepting my invite. I'm lookin forward to trying some of your recipes. RJ
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  • elgourmand 4 years ago
    A kindred spirit. Fake food need not apply. Obviously, great recipes
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  • elgourmand 4 years ago about Genuine Bruschetta
    KISS and get it right. The knowledge is a 5
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  • haziza123 5 years ago
    hello
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  • aussie_meat_pie 5 years ago about Pepata Di Cozze
    Great recipe - thank you for sharing it.
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  • aussie_meat_pie 5 years ago about Fagiolini alla greca
    I love Fagiolini - when I was in Sibenik, Dalmacija I would always eat this :) thanks for sharing this great recipe.
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  • aussie_meat_pie 5 years ago about Tagliatelle alla Biellese
    Thanks sounds delicious and the best pasta recipes come from Italy of course - sometimes people lose the authenticity when they start to change things and especially for example start being lazy and not cook pasta dishes from home ingredients, I always try to do that. The nice thing is people notice it too, I always get others loving my pasta dishes. This recipe deserves 5 forks :)
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  • aussie_meat_pie 5 years ago
    Ciao - come va?
    Grazie, okay that's all I know lol - the rest of my dad's side of the family can speak Italian because there from Dalmatia and they all pretty much can speak Italian there; thanks so much for checking out my Baking Flexibility post and leaving more great tips. May you have a Happy Easter; God Bless.
    Maryanne
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  • trigger 5 years ago about Tagliatelle alla Biellese
    Thank you on getting back to me about the cheese I will use a Reggiano Parmiggiano Cheese.
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  • mrjwjohnson 5 years ago
    Hi Judith, I thik you would enjoy the Crisfield Seafood Restaurant while in the DC area. They have a full menu and driving directions on there web site:

    http://www.crisfieldseafoodrestaurant.com/

    Hope you enjoy your trip. JJ
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  • decobabe 6 years ago
    We cook for each other a lot in off season. Chefs love to feed each other and get feedback.. sounds like a pun.
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  • trigger 6 years ago
    Thank you for getting back to me on my cheese question.
    You must be proud to have served that dish to such a gathering of chefs.
    Bravo!
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  • linspj 6 years ago
    Thank you for the kind compliment! I have saved several of your recipes to try out on my husband who is of Italian heritage. Some of the dishes he learned from his grandmother are so simple and delicioso!
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  • trigger 6 years ago
    I like your philosophy of cooking from scratch using wholesome ingredients. Your recipes look amazing I would love to be your cooking friend and share recipes with you.

    Michael
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  • sallya2 6 years ago
    Happy you like them! Sally
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