What did you have for dinner II?

I FINALLY made the turkey tetrazzini! We are now in comfort food comas.

(as if there could be something wrong with a recipe that calls for (among several other things) a stick of butter AND cream AND milk AND egg yolks AND cheddar cheese AND Parmesan AND sherry)

Might take an extra omega-3 capsule tonight...
 
Guess who’s back in town

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Well let's see.....hmm who could it be....I'm going to go with....your parents...😎
I FINALLY made the turkey tetrazzini! We are now in comfort food comas.

(as if there could be something wrong with a recipe that calls for (among several other things) a stick of butter AND cream AND milk AND egg yolks AND cheddar cheese AND Parmesan AND sherry)

Might take an extra omega-3 capsule tonight...
Hey....it sounds Great to me....my kind of meal :)
 
Well I had this for breakfast because it is my responsibility to eat the pie and whipped cream that I brought home from work...
And for supper I went to Shoneys and believe or not I had not been there in over 3 years since before covid started. I had their beef and cabbage soup and the salad bar and it was really good,!
Breakfast
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I FINALLY made the turkey tetrazzini! We are now in comfort food comas.

(as if there could be something wrong with a recipe that calls for (among several other things) a stick of butter AND cream AND milk AND egg yolks AND cheddar cheese AND Parmesan AND sherry)

Might take an extra omega-3 capsule tonight...
Paula Deen's recipe? 😄 Definitely lots of tetrazzini recipes out there, I think I use a combination of three to get to my taste.
 
Well I had this for breakfast because it is responsibility to eat the pie and whipped cream that I brought home from work...
And for supper I went to Shoneys and believe or not I had not been there in over 3 years since before covid started.
Breakfast
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Yummy 😋 Pumpkin pie. Nothing wrong with it for breakfast. I've done that many times.
 
Paula Deen's recipe? 😄 Definitely lots of tetrazzini recipes out there, I think I use a combination of three to get to my taste.
Just a generic recipe in cooks.com, very sixties - it calls for a 4 oz. can of mushrooms, which was pretty out there for the time! I changed the proportions around quite a bit, including using nearly a pound of fresh mushrooms, thickly sliced. I also used gemeli pasta instead of the usual spaghetti/ capellini, which to me tends to pack down into a brick. But for such a back-in-the-day recipe, it has nice touches, including the nutmeg and cayenne.

I haven't seen hers - I'll check it out!
 
When I created faux tetrazzini the other day, I used what was on hand - a can of condensed cream of mushroom soup that we don’t recall how it got in our cupboard, ricotta cheese, yogurt, homemade chicken bone stock, and a splash of Tennessee sipping whiskey. Milled Parmesan cheese in the mixture and provolone on top. My seasonings were similar to Exie’s as was my liberal addition of fresh mushrooms. My unique ingredient was hickory smoked turkey. My pasta was tri-colored spaghetti. I had no problem with bricking, thank goodness.
 
Well I had this for breakfast because it is my responsibility to eat the pie and whipped cream that I brought home from work...
And for supper I went to Shoneys and believe or not I had not been there in over 3 years since before covid started. I had their beef and cabbage soup and the salad bar and it was really good,!
Breakfast
View attachment 599257

Shoney's strawberry pies are my go to dessert from there.
 

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