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#21
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Peppermint tea?
wrote in message ... Monique Y. Mudama wrote: On 2006-05-31, Kreisleriana penned: I had once made myself a nice potato-mushroom soup with lots of dill... Is there a recipe for that soup? Speaking of recipes, I want a recipe for that banana pudding with the Nilla wafers and so forth! Joyce Its on the Nabisco Vanilla wafer box I'd guess. And there are fancy version on the internet with meringue topping etc. Anyway, we just layer vanilla wafers, sliced bananas, and vanilla pudding. Chill and top with whipped cream. Jo |
#22
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Peppermint tea?
On 2006-06-01, Jo Firey penned:
And there are fancy version on the internet with meringue topping etc. Anyway, we just layer vanilla wafers, sliced bananas, and vanilla pudding. Chill and top with whipped cream. Jo I thought it usually had banana-flavored pudding. -- monique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca |
#23
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Peppermint tea?
"Jo Firey" wrote in message om... wrote in message ... Monique Y. Mudama wrote: On 2006-05-31, Kreisleriana penned: I had once made myself a nice potato-mushroom soup with lots of dill... Is there a recipe for that soup? Speaking of recipes, I want a recipe for that banana pudding with the Nilla wafers and so forth! Joyce Its on the Nabisco Vanilla wafer box I'd guess. And there are fancy version on the internet with meringue topping etc. Anyway, we just layer vanilla wafers, sliced bananas, and vanilla pudding. Chill and top with whipped cream. Jo I am getting hungry reading all these post on food, and I already had supper. Guess I can always have a late night snack. Winnie |
#24
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Stinky's Intoxicating Potato-Mushroom Soup
Monique Y. Mudama wrote: On 2006-05-31, Kreisleriana penned: I had once made myself a nice potato-mushroom soup with lots of dill... Is there a recipe for that soup? 1/4 cup (1/2 stick) butter 13/4 lb. russet potatoes, peeled, coarsely chopped, 4 1/2 cups) 1/2 cup chopped shallots 5 cups canned low-salt chicken broth 1/2 tsp. caraway seeds 2 tsp. chopped fresh marjoram or 1 tsp. dried 4 T. whipping cream 2 tsp. white wine vinegar Ground white pepper 51/2 ounces assorted fresh mushrooms : (such as crimini, button and stemmed shiitake), sliced Melt butter in heavy large saucepan over medium-high heat. Add potatoes and shallots; sauté until shallots are tender, about 3 minutes. Add 4 cups broth, caraway seeds and marjoram. Bring to boil. Reduce heat and simmer until potatoes are very tender, about 20 minutes. Stir in 2 T. whipping cream. Working in batches, purée soup in blender. Return mixture to saucepan. Stir in vinegar. Thin with more broth, if desired. Season to taste with white pepper and salt. Heat remaining 2 T. cream in heavy small skillet over medium-high heat. Add mushrooms and cook until tender and golden, stirring frequently, about 5 minutes. Ladle soup into bowls. Garnish with dill weed and serve. Makes 4 servings Theresa Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh My Blog: http://www.humanitas.blogspot.com Make Levees, Not War |
#25
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Stinky's Intoxicating Potato-Mushroom Soup
Kreisleriana wrote:
1/4 cup (1/2 stick) butter 13/4 lb. russet potatoes, peeled, coarsely chopped, 4 1/2 cups) 1/2 cup chopped shallots 5 cups canned low-salt chicken broth 1/2 tsp. caraway seeds 2 tsp. chopped fresh marjoram or 1 tsp. dried 4 T. whipping cream 2 tsp. white wine vinegar Ground white pepper 51/2 ounces assorted fresh mushrooms : (such as crimini, button and stemmed shiitake), sliced Melt butter in heavy large saucepan over medium-high heat. Add potatoes and shallots; sauté until shallots are tender, about 3 minutes. Add 4 cups broth, caraway seeds and marjoram. Bring to boil. Reduce heat and simmer until potatoes are very tender, about 20 minutes. Stir in 2 T. whipping cream. Working in batches, purée soup in blender. Return mixture to saucepan. Stir in vinegar. Thin with more broth, if desired. Season to taste with white pepper and salt. Heat remaining 2 T. cream in heavy small skillet over medium-high heat. Add mushrooms and cook until tender and golden, stirring frequently, about 5 minutes. Ladle soup into bowls. Garnish with dill weed and serve. Makes 4 servings Sounds yummy! I saved it in my recipe collection as 'Stinky's Intoxicating Potato-Mushroom Soup.' If I get around to making it, I hope Caliban doesn't fall into it. -- Marina, Miranda and Caliban. In loving memory of Frank and Nikki. Stories and pics at http://koti.welho.com/mkurten/ Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki |
#26
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Peppermint tea?
"Monique Y. Mudama" wrote in message ... On 2006-06-01, Jo Firey penned: And there are fancy version on the internet with meringue topping etc. Anyway, we just layer vanilla wafers, sliced bananas, and vanilla pudding. Chill and top with whipped cream. Jo I thought it usually had banana-flavored pudding. It certainly can, but banana flavored pudding hasn't been around all that long. I'm thinking a bit of coconut flavor along with some toasted coconut for the top would be good too. Some of the recipes even had home made pudding. A little too complicated for me. Jo |
#27
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Stinky's Intoxicating Potato-Mushroom Soup
On 2006-06-01, Kreisleriana penned:
1/4 cup (1/2 stick) butter 13/4 lb. russet potatoes, peeled, coarsely chopped, 4 1/2 cups) 1/2 cup chopped shallots 5 cups canned low-salt chicken broth 1/2 tsp. caraway seeds 2 tsp. chopped fresh marjoram or 1 tsp. dried 4 T. whipping cream 2 tsp. white wine vinegar Ground white pepper 51/2 ounces assorted fresh mushrooms : (such as crimini, button and stemmed shiitake), sliced Melt butter in heavy large saucepan over medium-high heat. Add potatoes and shallots; sauté until shallots are tender, about 3 minutes. Add 4 cups broth, caraway seeds and marjoram. Bring to boil. Reduce heat and simmer until potatoes are very tender, about 20 minutes. Stir in 2 T. whipping cream. Working in batches, purée soup in blender. Return mixture to saucepan. Stir in vinegar. Thin with more broth, if desired. Season to taste with white pepper and salt. Heat remaining 2 T. cream in heavy small skillet over medium-high heat. Add mushrooms and cook until tender and golden, stirring frequently, about 5 minutes. Ladle soup into bowls. Garnish with dill weed and serve. Makes 4 servings Thanks so much! Love the name, too. -- monique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca |
#28
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Peppermint tea?
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#29
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Peppermint tea?
In article ,
Jo Firey wrote: wrote in message .. . Monique Y. Mudama wrote: On 2006-05-31, Kreisleriana penned: I had once made myself a nice potato-mushroom soup with lots of dill... Is there a recipe for that soup? Speaking of recipes, I want a recipe for that banana pudding with the Nilla wafers and so forth! Joyce Its on the Nabisco Vanilla wafer box I'd guess. And there are fancy version on the internet with meringue topping etc. Anyway, we just layer vanilla wafers, sliced bananas, and vanilla pudding. Chill and top with whipped cream. Jo The recipe I have is for Southern Banana Pudding, and uses whipped cream mixed with the vanilla pudding, too. It's very rich and totally delicious. I've never made it yet, but I LOVE it when I find it. Jane |
#30
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Peppermint tea?
by William Hamblen May 30, 2006 at 03:46 PM
On 2006-05-30, Helen Miles wrote: "Karen" wrote in message news:2006053009525575249%kchuplis@alltelnet Pearl wants to drink some of my peppermint tea! Is peppermint tea ok for cats? When Lily went through her "taste mommy's peppermint tea" phase, *SHE* seemed fine. But my tea wasn't....she sneezed in it! I had a cat that was greedy for anything I happened to be eating. Once while eating some raw cucumber I saw the cat licking its chops and broke off a piece of cucumber for it. It took a sniff and gave me the most obvious "You've got to be kidding!" expression before it trotted off. ====================================== With some cats, they don't actually want to eat it, but must be offered some. I'd give Spicey a taste and she'd try to bury it and stalk off. Suz&Spicey |
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