My mother’s go-to-casserole gets a makeover, and let’s just say, cream of mushroom soup is exiled. Baby Bellas bring a more bold flavor, and good Parm saves the day.
Is the "Reinventing Chicken Tetrazzini No.2" a good make-ahead-and-freeze recipe? If so, should it be assembled and frozen for later baking, or should it be baked and then frozen? Thanks
Thank you for taking us past the canned soup! Another one of my pet peeves is that it's increasingly hard to find cream that doesn't have gel or gums or other artificial thickeners. It's a real pity.
I make CCC at last once a week, usually I make a batch of the dough on the weekend and freeze or refrigerate the dough so I can make a tray every couple of nights or as “needed”. I use the Cooks Illustrated recipe that I cut from a newspaper years ago. Now they seem to have replaced the regular melted butter with brown butter but I still just use regular. I always chill the dough, use a combo of mini and regular chocolate chips and take them out of the oven when they still look underdone. They always get rave reviews
I will definitely try your chicken tetrazzini recipe. It sounds delicious & I love white sauce so much more than canned soup. For chocolate chip cookies I like The NY Times recipe that was adapted from Jacques Torres’s recipe. It makes really large cookies but the are perfect every time & you only need to eat one since the are so large. I freeze the dough balls & have cookies whenever I feel like it. It’s the perfect balance of crispy edges, buttery caramel dough & then soft gooey center with semi sweet or dark chocolate that offsets the sweet dough. Just thinking about them makes me want one now. You do need to plan ahead though because the dough needs to be refrigerated a day before baking. So worth it though.
CCC - I usually use the Nestle Toll House recipe. I recently requested a recipe from a friend whose sister makes amazing CCC. They didn't turn out as wonderful as I remember so I will keep trying...
Loved the recipe and it got big thumbs up from the entire crowd. All asked for the recipe. I improvised and added 3/4 cup of hot pasta water to the cooked pasta in a sealed bowl and tossed upside down and right side up a few times while I made the sauce. All water was absorbed. My experience is that the pasta absorbs the sauce so much that the dish is a bit dry. Anyway, it turned out perfect- not soupy and perfectly creamy.
Hi! Just made, ate, and am relaxing now after making your chicken tetrazzini "next level" recipe....am a long time fan of your recipes...your book Cooking in the New South was the first cookbook I bought after moving to Atlanta from Michigan.
Everything I make from that book is wonderful, and this new casserole recipe is just so delicious...and will be made again for sure!
I love to try different recipes and remember a loooong time ago, Taste of Home magazine had a chocolate cookie contest but didn't provide the recipe at the end of it! Wow, that was a let down. One I did like from that period had instant vanilla pudding in it. But these days I use a wonderful oatmeal chocolate chip cookie recipe from Sally's Baking Addiction. It has two different kinds of chips and I love the just a little "underness" that keeps them soft and chewy on the inside but a little crisp around the edges. REAL butter and taking the time to cool the dough makes such a difference.
I completely a about the cream of crap soup that is used in so many casseroles. I will try your updated recipe because I have become a fan of béchamel because there is truly nothing better than having something prepared ahead of time.
My absolute favourite chocolate chip cookie is Stella Parks' recipe in Bravetart. Something about using chopped chocolate instead of chocolate chips just delights the tastebuds.
My mother made turkey tetrazinni and I HATED it as a child. I'm going to try your recipe because it looks delicious and maybe I'll make it for her one day.
I had to go gluten-free for health reasons and have spent the last year looking for a cookie worthy of the calories! I finally found it 2 weeks ago and I could not be happier. It is from the website www.gnom-gnom.com and it hits all the high points I want in a great CCC. Crisped edges, chewy center and able to sit on the counter in an airtight container for 4-5 days without losing any flavor or texture. Not only that, they are GF, low-carb and Keto so it checked all the boxes, besides being delicious! I used to bake the basic Toll House recipe with higher quality chocolate. This one is as close to that in texture as I found and many recipes I tried were just awful. Glad I kept going, as this one is a keeper. A sprinkle of Maldon sea salt or other kosher salt is the perfect topping, too. I have an unbaked roll in the freezer that I'm saving for a slice 'n bake day. Be sure to toast the pecans (or nut of your choice) before baking - brings out the flavor of the nuts.
My go to chocolate chip recipe has been your recipe from What can I bring. I have had more people ask me for the recipe. The only thing I do that you don’t mention is bake them on parchment sheets for easy clean up. I think chilling the bough and not over mixing the flour are the keys!
Hi Anne, the casserole will be our dinner choice soon. I have a question regarding yo
ur cake mixes. I have a bunch that are expiring. Can I still use them? Do I need to add biking soda/baking powder? How much? I would love your answer❤️
Ravneet Gill's 'perfect' chocolate chip cookie featured recently in NYT is pretty spectacular: crisp on top, gooey chocolate, chewy crumb. Also generally a fan of CCC recipes that call for melted butter. Typically add a pinch of cinnamon to my doughs.
Is the "Reinventing Chicken Tetrazzini No.2" a good make-ahead-and-freeze recipe? If so, should it be assembled and frozen for later baking, or should it be baked and then frozen? Thanks
I am so grateful for a casserole without canned soup. I to dislike the jiggly texture! Thank you Anne, this is on the menu for the coming week.
Thank you for taking us past the canned soup! Another one of my pet peeves is that it's increasingly hard to find cream that doesn't have gel or gums or other artificial thickeners. It's a real pity.
I make CCC at last once a week, usually I make a batch of the dough on the weekend and freeze or refrigerate the dough so I can make a tray every couple of nights or as “needed”. I use the Cooks Illustrated recipe that I cut from a newspaper years ago. Now they seem to have replaced the regular melted butter with brown butter but I still just use regular. I always chill the dough, use a combo of mini and regular chocolate chips and take them out of the oven when they still look underdone. They always get rave reviews
I am retired and interested in hints and recipes that are quick and easy but good
I will definitely try your chicken tetrazzini recipe. It sounds delicious & I love white sauce so much more than canned soup. For chocolate chip cookies I like The NY Times recipe that was adapted from Jacques Torres’s recipe. It makes really large cookies but the are perfect every time & you only need to eat one since the are so large. I freeze the dough balls & have cookies whenever I feel like it. It’s the perfect balance of crispy edges, buttery caramel dough & then soft gooey center with semi sweet or dark chocolate that offsets the sweet dough. Just thinking about them makes me want one now. You do need to plan ahead though because the dough needs to be refrigerated a day before baking. So worth it though.
CCC - I usually use the Nestle Toll House recipe. I recently requested a recipe from a friend whose sister makes amazing CCC. They didn't turn out as wonderful as I remember so I will keep trying...
Loved the recipe and it got big thumbs up from the entire crowd. All asked for the recipe. I improvised and added 3/4 cup of hot pasta water to the cooked pasta in a sealed bowl and tossed upside down and right side up a few times while I made the sauce. All water was absorbed. My experience is that the pasta absorbs the sauce so much that the dish is a bit dry. Anyway, it turned out perfect- not soupy and perfectly creamy.
Hi! Just made, ate, and am relaxing now after making your chicken tetrazzini "next level" recipe....am a long time fan of your recipes...your book Cooking in the New South was the first cookbook I bought after moving to Atlanta from Michigan.
Everything I make from that book is wonderful, and this new casserole recipe is just so delicious...and will be made again for sure!
I love to try different recipes and remember a loooong time ago, Taste of Home magazine had a chocolate cookie contest but didn't provide the recipe at the end of it! Wow, that was a let down. One I did like from that period had instant vanilla pudding in it. But these days I use a wonderful oatmeal chocolate chip cookie recipe from Sally's Baking Addiction. It has two different kinds of chips and I love the just a little "underness" that keeps them soft and chewy on the inside but a little crisp around the edges. REAL butter and taking the time to cool the dough makes such a difference.
I completely a about the cream of crap soup that is used in so many casseroles. I will try your updated recipe because I have become a fan of béchamel because there is truly nothing better than having something prepared ahead of time.
My absolute favourite chocolate chip cookie is Stella Parks' recipe in Bravetart. Something about using chopped chocolate instead of chocolate chips just delights the tastebuds.
My mother made turkey tetrazinni and I HATED it as a child. I'm going to try your recipe because it looks delicious and maybe I'll make it for her one day.
I had to go gluten-free for health reasons and have spent the last year looking for a cookie worthy of the calories! I finally found it 2 weeks ago and I could not be happier. It is from the website www.gnom-gnom.com and it hits all the high points I want in a great CCC. Crisped edges, chewy center and able to sit on the counter in an airtight container for 4-5 days without losing any flavor or texture. Not only that, they are GF, low-carb and Keto so it checked all the boxes, besides being delicious! I used to bake the basic Toll House recipe with higher quality chocolate. This one is as close to that in texture as I found and many recipes I tried were just awful. Glad I kept going, as this one is a keeper. A sprinkle of Maldon sea salt or other kosher salt is the perfect topping, too. I have an unbaked roll in the freezer that I'm saving for a slice 'n bake day. Be sure to toast the pecans (or nut of your choice) before baking - brings out the flavor of the nuts.
My go to chocolate chip recipe has been your recipe from What can I bring. I have had more people ask me for the recipe. The only thing I do that you don’t mention is bake them on parchment sheets for easy clean up. I think chilling the bough and not over mixing the flour are the keys!
Hi Anne, the casserole will be our dinner choice soon. I have a question regarding yo
ur cake mixes. I have a bunch that are expiring. Can I still use them? Do I need to add biking soda/baking powder? How much? I would love your answer❤️
Thank you for adding a PRINT feature!
Ravneet Gill's 'perfect' chocolate chip cookie featured recently in NYT is pretty spectacular: crisp on top, gooey chocolate, chewy crumb. Also generally a fan of CCC recipes that call for melted butter. Typically add a pinch of cinnamon to my doughs.