Ed

"PIE! It's faaaaantastic!"

BAKED POTATO SOUP

3 lbs all-purpose Potatoes, scrubbed and pierced in several places
1 Tablespoon stick Butter or Margarine
11/2 Cup finely chopped Onions
2 Tablespoon Minced Garlic
1 can (14 1/2 oz) Chicken Broth
3 Cups Milk
1 Teaspoon Salt
1/4 Teaspoon Pepper
TOPPINGS: Shredded Cheddar Cheese,
Crumbled Bacon & Chopped Scallions

(When I made this recipe, I doubled all of the ingredients above, EXCEPT the Milk and the Chicken Broth. I also substituted Half & Half instead of Milk.)

1. Heat oven to 400°F.
2. Bake potatoes 1 hour or until tender when pierced.
Peel when cool enough to handle.
3. Melt Butter in a 4 to 6 qt pot over medium low heat.
Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher.
Add broth, milk, salt and pepper.
Bring to a simmer, stirring occasionally.
4. Cut remaining potatoes in small cubes. Add to soup and stir gently to
reheat. Sprinkle each serving with toppings.

BANANAS FOSTER

2 Tablespoons Butter
4 Tablespoons Brown Sugar
2 Ripe Bananas, peeled & sliced in half (lengthwise)
1 Teaspoon Fresh Orange Juice
1/2 Ounce Dark Rum
1/2 Ounce Banana Liqueur
Dash of Cinnamon
French Vanilla Ice Cream

Melt the butter in a saucepan, add brown sugar and saute 1 to 2 minutes to caramelize the sugar. Add bananas, orange juice, cinnamon, and saute briefly.
Add the rum and the banana liqueur.
Carefully flambe.
Pour mixture over servings of ice cream.
Serves 4.

JJH, I have many more, if you want to use them.

ENJOY!

Stouffer's Frozen Lasagna

pull off the plastic wrap (you might be wise to open the box first as well, although it is surprisingly difficult to get off the wrap WITHOUT opening the box, so you might be able to figure this one for yourself)

put a little extra sauce on top (Aunt Millie's Marinara, Sausage & Peppers, or Meat varieties are the best -- avoid their Traditional sauce, however, as it is WAY too sweet)

Microwave 8 minutes (this is a low-watt machine)

turn it halfway around

Microwave 5 more minutes

be too busy doing something else to get it in a timely fashion

Microwave 2 more minutes

Serve

(I might overcook it a bit for most people's tastes, but I like it how the edges get all crunchy.)

(not much turns out well in the microwave, but this does, as do most frozen vegetables)

Next time: Chicken with Snow Peas a la Takeout. (a la Delivery is pretty much the same dish, if you're curious.)

*applause*

LIVE TONIGHT AT 8, on FOX!

I can't wait to try those!
potato soup is one of my favorites!

Though my cooking is so bad I could ruin a bowl of cereal.

my car is in the shop so I had go across the street to a 7-11 to my grocery shopping. Who knew a teaspoon of peanut butter would cost $3?!?!?

Dr. Evil: I speak no Spanish, or Portuguese
translate for mee-sa, por favor!

NE (Now Eating) -- a pack of Mrs Baird's chocolate donuts, courtesy of 7-11, with a little bit of milk.

Joan, baby...I'll be happy to cook for you anytime at all!
I LOVE to cook!

JJH...I promise you that both of those recipes are GREAT! And they're so easy & fun to make that you really can't mess them up! If you like Potato Soup, that recipe is the creme de la creme! Truly Gourmet Quality! And Bananas Foster has always been my favorite dessert!

Now I can't WAIT to try Rocco's Lasagna!

NE: A toasted Cinnamon Raisin Bagel with cream cheese.

NP: Steel Magnolias Delerue

NE -- nothing. need to go to 7-11 again.
NP -- nothing. watching a bit of the NFL draft for some reason.

what? you can't post pics anymore? that's no fun!

How about the time I ordered a "Paradise Nest"...and it came with PIGEON EGGS?

I got a Fortune Cookie that read: "You just ate pork and God knows..."

EEECCCKK!

NE -- breakfast consisting of 2 slices of toast with a glass of milk

I'm an old haunt of Chinese restaurants all over the world (you'd be amazed, they're very consistent, even in Africa), and I've never heard of the particular dish Christopher described. Doesn't sound like something I'd want either.

You CAN get quail eggs at this one place in Chinatown (NYC), my parents used to do that, but I think it was halfway just for the chance to paint them for Easter (my father being who he was, I'm quite sure he found a way to eat them.)

quote:

---

Originally posted by Nicolai P. Zwar:
Isn't Donauwelle originally even from Austria? I'm not sure about all the details of the recipe... It's a kind of cake with chocolade, marzipan, cherries, cream... rather rich stuff.

---

The name certainly sounds Austrian. And from your description, it sounds really good - except for the cherries, which I don't like.

FREE!,
Small fried Bird to the person who can Name,Spell and Pronounce, The FULL name of the Thai Capital?

NP: The Ten Commandments on ABC. I can't help it...this is so much fun!

you sure that wasn't "turkey tails?" I was amazed to find them selling exactly the same parts, so many worlds away in West Africa. (In Thailand you also get those street-creatures fried up and masqueraded as ... whatever ... but none of them have killed me to this day, as this very post may attest)

(eating a "fledgling," whether or not it's been situated on a stick, sounds vaguely cannibalistic )

The Thai Capital? Oh, it's bound to be one of those cities nobody ever heard of, that they turned into the capital because of animism or some damn thing.

signed, H'ness

(As originally featured in Haiku at Wedge's International House Of Haiku)

Honey Graham Crackers
6 oz. Bag of Sliced Almonds
1 Stick Butter
1 Stick Margarine
1/2 Cup Granulated Sugar
Aluminum Foil
1 Cookie Sheet
1 Oven

Preheat oven to 325 degrees.
Cover cookie sheet with a double layer of foil, cover foil with graham crackers (12 crackers will fit on the average cookie sheet), and cover crackers with 6 oz. of sliced almonds. Set aside.
In a small saucepan over medium-high heat, melt butter & margarine together. When melted, add sugar. Stir on high heat. When mixture is bubbly, stir & cook for 4 more minutes.
Pour mixture as evenly over almonds & crackers as possible.
Bake for ten minutes at 325 degrees.

As they begin to cool, cut or break 'em up, and just TRY not to eat them all!
These babies are so good, you can't stop eating them!

AHHHH.... <insert Homer Simpson drool here>... crunchy almond graham cookies...