I’ve been craving one of those cheap frozen creme pies. I think Banquet used to make them. Either banana or coconut would be good, if I could only wait long enough to let it thaw. Alas, the more expensive brands such as Marie Calander and Sara Lee seem to have done them in. Haven’t seen them in a few years.
A homemade pizza - you know, the kind with the thin, crispy crust, cooked evenly on the grill, with fresh slices of mozzarella overlapped, and real fresh basil, and a not-too-zesty-but-not-too-dull tomato sauce - some fresh tomato slices on top, and maybe something with a salty, briny zing to it sprinkled on… like… like… capers? No, maybe olives… no… maybe… no, NO, not anchovies… maybe… maybe…
Homemade chocolate chip cookie dough. Don’t want the cookies, just the dough.
Cut it out right now. I won’t get home for months.
I really hate to tell you this, but we have a Chinese restaurant here in Maryland where I can get it - the proprietor is from Edmonton.
My favorite dish - some call them Texas Potatoes. The round hash browns cooked in a casserole with cream of chicken soup, sour cream and tons of cheese with plain cornflakes sauteed in butter on top. It’s a regular dish at family get togethers but I crave it all the time. Too much work to make myself because I suck at cooking.
That impressively unimpressive frozen pizza. Why, I don’t know. But I am.
What’s cheese and onion pie?
My current craving? My homemade potato and garlic gratin. Butter a baking dish, and layer into it thinly sliced potatoes, minced fresh garlic and a little salt. Then pour just enough cream into it to almost cover the potatoes, and bake at 320 until the potatoes are tender and bubbly and it’s well browned on top.
No matter how much I want this during the week, it just won’t happen. It’s a weekend-only dish, not that it’s hard to make. It just takes awhile to bake.
Oh God yes. I used to work for a company that had the greasiest, onioniest most rancid cheese and onion pie on in the staff restaurant a couple of times a month. It was a HUGE favourite. The catering company got replaced by a more upscale mob, and the pie disappeared. Staff protests ensued. The cheesy goodness returned, triumphant!
Strawberry yogurt, with oatmeal cookies to dip in it.
I’ll hit the grocery store tomorrow. For now I’m making brownies.
There is a place that I order Chinese from on a regular basis. Next time, I am giving the driver a copy of the recipe that you sent me a couple of years ago. Having a nearby crack house might be nice.
I want one of the huge globe artichokes that I used to get in france, with lots of melted butter, a small perfectly cooked 4 or 5 ounce filet mignon with a nice demiglace peppercorn sauce, and a baked idaho potato to sop up the left over butter. Maybe a piece of classic new york cheesecake for dessert.
I want real flaky pastry. German strudel would be perfect, but I’d settle for a croissant.
Now I am craving my grandmother’s Lebanese cooking. Oh how I miss butter beans with rice and meat balls, (not covered in sauce ones), her mansufi (sp), which is bulger wheat meat balls in tomato sauce (thin) with sliced onions which I pick out. Kibbi, mjadra which is lentil beans, rice and sauted onions and spices. I can make some of this stuff but It never tastes the same as her’s. She is in her 90’s Allah bless her but I crave it all the time. 
CHIPOTLE.
Steak and Chicken (extra meat, please) black beans, corn salsa, extra sour cream and cheese. Chips and guacamole on the side.
I just had some–dough, not cookies.
AND I had homemade mac and cheese for dinner.
The pesto sounds good, as does the Klondike bar, but I’m full. (I also like ziti…)
French Onion Soup.
Lissla, is there a Trader Joe’s near you? Because TJ’s sells a frozen cheese and onion pie that’s pretty good. I know what a good c&op tastes like because, when we lived in Europe, my husband and i used to drive into Alsace every autumn to pig out on new wine and c&op at village harvest fairs. Having eaten some damn fine c&op, fresh-baked over wooden fires in the French countryside, I can state that, for a frozen product, TJ’s version is good. It’s tasty and pleasantly chewy.
You can also make a c&op pretty easily in your own kitchen. Just spread some pre-made pizza dough in a thin layer on a pan. Beat up an egg with a little cream and brush the beaten mixture over the dough. Sprinkle on thin-sliced sauteed onions and a layer of your favorite cheese. You can use two different cheeses if you like, such as Gruyere and Parmesan. Muenster is also good. Sprinkle with garlic salt, pepper and your favorite herbs. Bake for 13-15 minutes at 375 degrees F. Enjoy!
Gumbo. Theres a juicy thread in CS on gumbo, and me never having tried real gumbo with the okra in it, suddenly got a nasty craving for gumbo. Its a fun name too. Gumbo. gumbo gumbo.
Man, my wife makes an AWESOME gumbo. No okra, thank god. But lots of shrimp, sausage, and chicken. Dear god it’s good stuff.
As for my craving right now. Those rectangular pizzas we used to get at the school cafeteria. I’m going to buy some of those by og, I swear I am.
I’ve been thinking fettucine Alfredo since last evening so I think I’ll have it tonight. With a nice fresh roll and a glass of white wine. And it will be frozen because Stouffer’s and Michelina make quite respectable Alfredos that taste almost as good as the real thing when I grind some fresh pepper on and they don’t seem to have nearly the calories and fat that a homemade Alfredo would.
I might also have a salad; I have a bottle of the most wonderful dressing, Oven Dried Cherry Vinaigrette, that would make a lovely accompaniment although usually I’m sated after the fettucine.
Although I’ve also been pondering veggie quesadillas - my own; which are, if I may say so, really really good.