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Really Super Duper Goood Bananas
 
Ingredients:
Banana
Butter
 
1. Cut the banana in half lenthwise.
2. Turn on the pan so its hot. Make the pan as hot as you can without the butter burning.
3. Put some butter in the pan. Wait for it to melt.
4. Put the bananas in the pan and fry them until they are golden brown and carmalized. Flip them over, then fry them some more.
5. Put the bananas on a plate.
 
I was sitting in school one day and i had this really good idea. I like these because they taste like really fricking good.
 
James
Pawleys Island SC

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zucchini for ze todd
you was talking about no zucchini. zucchini is good. eat more, get strong. cook zucchini this way, you like. need:
 
1 zucchini
1 lemon
salt
pepper
water
 
cut zucchini into thin wheels. play with them for a while. then put into pan. cut lemon in half, squeeze over zucchini (remove pits). add dash of salt, dash of pepper (if you like spicy zucchini, use crushed red pepper). sprinkle little bit of water into pan. stir around a bit. fry over high heat for about 10 minutes. flip everything over about halfway through. eat. for one person, assuming  zucchini not mutant sized.
 
davery
los angeles

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here is a good way to bbq corn on the cob. it tastes good, looks cool, and impresses the guests. you need:
 
ears of corn, husked
butter (or margarine)
chile powder
salt
 
get the bbq going. getting the grill hot BEFORE you start cooking is key in all bbq functions. if you got gas, set it on medium. after husking the corn, clean off all the stray stringy bits. get your butter and put a pat or so on each cob. sprinkle a little salt and chile powder on each cob. now (after washing your hands thoroughly) rub the butter, salt, and powder all over the cob, making sure to get the whole cob nicely covered. it's messy, but good. put the corn directly on the grill (no wimpy tin foil). if you have multiple racks, put it on the one one higher than the lowest one. close the bbq lid (if there is one) and let cook for about 20 minutes, checking every five or so. turn the corn occassionally so that it gets cooked thoroughly.
 
davery
los angeles 

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Italian Villa Asparagus

You can eat this with a nice cold glass of Pinot Grigio and pretend
you're in a villa in Italy overlooking some picturesque town, instead
of boiling in your 90 degree apartment with no air conditioning.

Ingredients:

1 bunch of asparagus
1 or 2 eggs
Parmesan cheese
butter
salt and pepper

Snap off the ends of the asparagus -- just grab hold of the end and
bend; they'll tell you where they want to snap -- and give them a
rinse.  You can cut off the little triangle things on the sides if you
want to, but it's an entirely cosmetic decision.  Fill a frying pan
with about a half inch of water and bring it to a boil.  Add some salt
to the water.  Drop the asparagus in the water.  Cook for about four
minutes, maybe less, depending on thickness of the stalks.  You want
bright green and slightly crunchy.  Drain the aspargus, put on a
plate, and dot with butter.  Add a bit of salt and pepper.

Poach the eggs.  (I'd love to tell you how to do this but I absolutely
suck at it.  Poach according to directions on egg, I guess.)

Put the eggs on top of the asparagus.  Sprinkle with the parmesan
cheese.  Now, stab your eggs.  The hot yolks will melt the cheese and
the butter and make the best sauce in the world.


Rathead, NYC

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