your goose is probably only half-baked at this point

Okay so, admittedly, the first time I heard about this soup, my first thought was: "Well that sounds fuggin' nasty." Admittedly, the first time I saw this soup (about two minutes after first hearing about it), I thought: "Man that looks fuggin' nasty." I then polished off my entire bowl of said soup and asked for seconds. We eat it probably twice a week, minimum, use it as a full meal or a side dish, and it is easily the best source of veggies in our diet. And best of all? It tastes fuggin' delicious. Still looks nasty, though. No helping that. Tortellini Spinach Soup Ingredients 3 cups water (2 cups - 4 cups)* 2 cubes chicken bouillon (1 cube - 3 cubes)* 26 frozen/dry tortellini (oh just eyeball it)* 1 cup frozen leaf spinach (seriously, just eyeball this too)* Black pepper Shredded cheese for topping. We like any combination of mozzarella, asiago, romano pecorino, or any by themselves. * These are the measurements for one serving or a

Ahh, this recipe. I found its original incarnation on Taste of Home online , but what I make is so very far removed from what was listed in the original, it's really become "my" recipe by now. This recipe marks my first attempt to cook something from a recipe I'd found online. Before this, I'd always just made stuff my mom had made while I was growing up, or stuff I'd made with my mom there to help me out. I've come quite a ways since then! Molly's Cheesy Turkey Stew Ingredients 1 lb ground turkey or chicken 1 medium onion, coarse-chopped 3 cups chicken broth (or 3 cubs bouillon and 3 cups water) 3 good-size red potatoes, sliced 1/2" thick, then quartered 4 carrots, and cut into 1/4-1/8" coins 3 stalks celery, chopped 1 heaping teaspoon diced garlic 2 cups milk + 1/2 cup milk 5 or so shakes black pepper 1 really healthy shake red Cayenne pepper 7 slices American cheese 1/2 cup shredded cheddar cheese 3 tbsp corn starch

Beer cheese soup was a specialty served only on Wednesdays, I believe, at my husband's favorite pub back home in Ohio. I never tasted it, but heard quite a lot about it. Then we moved to Massachusetts and I discovered that all beers are not created equal (though in my defense, the only beer I'd ever tasted was Nattie Lite out of a keg and Corona, which is apparently Mexican pisswater) and my interest in beer cheese soup was sparked. I followed this recipe to the letter the first time I made it (well, mostly - I kinda screwed up at one point, but nevermind) and it was all right. Kinda watery. Needed a LOT of hot sauce added there at the end. The second time I made it, I used the recipe you see here, and the result? Mmmsogood. *_* ♥ Give it a try! Let me know what you think. :) Drop It Like It's Hot Beer Cheese Soup Ingredients 2 cups chicken broth (I use 2 cups water + 2 bouillon cubes) 16 oz beer (I use Blue Moon - you want something light) 4 regular size car

This is, by far, my favorite dessert of all time. I learned to make it only when I moved far enough away from home that I could no longer beg it off my mom from time to time. ;) The original recipe is posted here , but it's laid out in a way that I found a little confusing, so I follow my recipe whenever I make this pie. :) Butterscotch Meringue Pie Ingredients 9" deep frozen pie-crust, baked according to the instructions 6 tbsp flour 1 pinch salt 2/3 cup 2% or whole milk 1/4 cup butter or margarine 3/4 cup brown sugar 1 1/2 cup 2% or whole milk 2 egg yolks 1 tsp vanilla 2 egg whites 1/4 cup white sugar Instructions Filling • Prepare pie crust as directed, remembering to puncture it with a fork prior to baking. Set aside to cool. • Turn oven temperature up to 400˚F. • Separate two eggs. Set aside. • In a cereal bowl, combine flour, salt, and 2/3 cup milk and mix until smooth. Set aside. • In a small saucepan over low heat, combine butter and