Loving the freezer-friendly meals, Sarah! So convenient, and they're great if you have a friend or family member who's going through a rough time. Maybe Thomas could do a video about foods that are fine to freeze and foods that aren't, or how to package foods/meals for freezing?
Named for Luisa Tetrazzini (1871-1940), an Italian coloratura soprano. The titular pasta dish may have been invented in 1908 by Ernest Arbogast, chef at the Palace Hotel in San Francisco where Tetrazzini was a long-time resident. However, other sources attribute the origin to the Knickerbocker Hotel in New York City. [all information gathered from Wikipedia]
I was literally just sitting down to look for a tetrazzini recipe, and this looks SO delicious! I also love the idea of prep-and-freeze, and would really like to see more. Thanks!
From baking dishes over the years. Always make a lil extra liquid bc some cooks off during baking and the pasta will absorb some as well. Not enough liquid will make the casserole dish dry.
Just sayin"........... I cannot figure how why so many reviewers seem to ask permission to make changes to a recipe. As Lidia Bastianich says, "A recipe is a guide" - but not an absolute. Hmmmm...
A bit surprised at the white wine. I have been making this for 40 years from a very old recipe and always with 1/4 cup of dry sherry. The sherry adds such a richness.
Harley Gosh! This recipe is so old I dont even have it written down. I could make it in my sleep. It is from the original "Charleston Receipts" cookbook. You could use Sarah's basic recipe but substitute dry sherry for the white wine in the mushrooms( the recipe calls for 1/2 cup sherry but I preferred 1/4 cup); make a 1:1 cream sauce with 2 TBS butter, 2 TBS flour, salt, pepper and nutmeg. Add 2 cups hot milk, cool slightly and add 2 egg yolks and 1 cup cream. Mix with the cooked pasta(9 oz) with a bit of the cream sauce then add chicken or turkey or seafood to the remainder of the cream sauce and pour over the pasta. Sprinkle 1 cup parmesan over top and run under broiler until golden and bubbling. Absolutely addictive!
"too much cheese in your cheesy dish", "too much pasta in your pasta dish", "too much sugar in your fudge recipe". I am so tired of all the moronic comments. Go watch a raw vegan channel instead.
Apart from being totally make ahead meal, it's great if you got chicken leftovers and do not know how to properly eliminate them from the fridge!!!! It's basically any kind of leftovers, because I bet this recipe is quite customizable!!!
The recipe on MS.com says "Freeze (see below)" but there's nothing "below" but comments and ads. I'm guessing you don't defrost before baking but you bake for a longer time?
This recipe looks delicious, but I don't know about you, but I'm not inclined to put one of my baking dishes in the freezer for weeks or months until I need a quick meal. Chances are I'll need the dish before I need the meal. Freezing it in a ziploc back and thawing it before baking makes more sense to me.
Due to freezer space I use those gallon zip locks, but know a friend who uses the vacuum sealing bags - which they really love, and the food keeps longer too.
You can even put the ziploc inside the baking dish to form it as it freezes, then when you're ready to bake it, just pop it back in the dish and proceed as directed for frozen. xox
Use foil at the bottom of the dish, add the food you want frozen, freeze, then put the frozen food into a ziplock bag. The dish will be free to use after. And when you want to eat the frozen food, you can easily pop it back into the dish and reheat in the oven.
Just butter the pan, freeze it, then when it's frozen in the pan (next day) take it out, put in hot water for half a minute or until the frozen contents release from the dish and put it into a plastic bag and right back into the freezer. Takes less than five minutes total and your cooking dish will be back in service as soon as you wash it. When you're ready to eat it from the freezer, just put it back in that same baking dish you used to make it, bake it for an hour or until it's hot.
I wouldn't use chicken broth, the wine is added for acidity. You could try equal amounts lemon juice and chicken broth, or you could experiment with some splashes of white vinegar (which is what I'd recommend). Definitely not a full half cup as that would ruin the dish. Try a tablespoon and then adjust as necessary.
Oh Sarah.... Your cooking prowess is awesome! re: "I just want to DIVE IN!" As you were giving the taste test... LOL Those were my sentiments precisely. I'm going to have to stop watching you at dinnertime, I'm gaining weight.
it takes less time , and builds good will, to give your viewers the information you want us to know than it takes you to tell us to go to the website. I'd already be there if I were going. there're other chix tet videos.
I love her recipes and she’s ver personable. I just wish someone who is English in New York would teach her how to pronounce shallots, basil and oregano correctly!! She’s not alone. Every American pronounces these words in the most irritating way. They grate on the nerves!!!
That's literally how they're pronounced in American English. SHALL-its, BAY-zul, uh-RAY-gano. You're really going to assume 330,000,000 people are wrong? 🤔
You could always just omit the cheese from nearly any Italian dish (besides lasagna and the like), it just won't be Italian anymore and won't taste as good.
I feel like you can take out the parm and use mozzarella cheese. If you want after you've baked the dish lay some fresh mozzarella on top. It will melt over the hot dish while it cools off.
Loving the freezer-friendly meals, Sarah! So convenient, and they're great if you have a friend or family member who's going through a rough time. Maybe Thomas could do a video about foods that are fine to freeze and foods that aren't, or how to package foods/meals for freezing?
I just love the way you handle your cooking in the kitchen. It is so easy to do when fixing 😊 the recipes.
I love casseroles.
I live for casseroles.
Now I want a casserole.
Named for Luisa Tetrazzini (1871-1940), an Italian coloratura soprano. The titular pasta dish may have been invented in 1908 by Ernest Arbogast, chef at the Palace Hotel in San Francisco where Tetrazzini was a long-time resident. However, other sources attribute the origin to the Knickerbocker Hotel in New York City. [all information gathered from Wikipedia]
Thanks for the information.
The Wine, thyme and the mushrooms is what makes it the Tettrazini! And I love the peas😋
Sarah is so fun to watch!
Thank you. I love the double portion/freezing aspect to this recipe!
Angela
Love this. Can you please do a video on gravy. Mine is always too greasy. Am I using too much butter or not deglazing the pan enough?
I've cooked it several times
except I never put wine and it's delicious every time
I was literally just sitting down to look for a tetrazzini recipe, and this looks SO delicious! I also love the idea of prep-and-freeze, and would really like to see more. Thanks!
love the freezer friendly meals!!!
From baking dishes over the years. Always make a lil extra liquid bc some cooks off during baking and the pasta will absorb some as well. Not enough liquid will make the casserole dish dry.
Would love to see more freezer-to-oven dishes like this one. It looks divine!
Absolutely love this recipe Sarah.....thanks so much :)
Thank you for the freezer friendly meal! Keep them coming. (One for tonight one for later, etc)
Yaas, Sarah bringing new recipes into my life makes my daay haha. I'll try it with my family, thanks!
Yay!! You made a make-ahead meal for us!! Thank you!! This looks delicious! More make-ahead meals, please! :)
This one looks much better, much tastier, than the egg-noodle recipe you demo'd!
Just sayin"........... I cannot figure how why so many reviewers seem to ask permission to make changes to a recipe. As Lidia Bastianich says, "A recipe is a guide" - but not an absolute. Hmmmm...
I usually make this after Thanksgiving with leftover turkey. Good way to use it up.
More freezer friendly meals please!
This looks so good I CAN'T. I want Sarah to be my friend
Can I substitute almond flour for all purpose and coconut milk for the milk??? Great DISH luv me some mushrooms and peas 👍👍
A bit surprised at the white wine. I have been making this for 40 years from a very old recipe and always with 1/4 cup of dry sherry. The sherry adds such a richness.
Do you mind sharing that recipe?
Harley Gosh! This recipe is so old I dont even have it written down. I could make it in my sleep. It is from the original "Charleston Receipts" cookbook. You could use Sarah's basic recipe but substitute dry sherry for the white wine in the mushrooms( the recipe calls for 1/2 cup sherry but I preferred 1/4 cup); make a 1:1 cream sauce with 2 TBS butter, 2 TBS flour, salt, pepper and nutmeg. Add 2 cups hot milk, cool slightly and add 2 egg yolks and 1 cup cream. Mix with the cooked pasta(9 oz) with a bit of the cream sauce then add chicken or turkey or seafood to the remainder of the cream sauce and pour over the pasta. Sprinkle 1 cup parmesan over top and run under broiler until golden and bubbling. Absolutely addictive!
Palladio 747 thank you for sharing this version.
looks really good. great video
going to try this weekend
"too much cheese in your cheesy dish", "too much pasta in your pasta dish", "too much sugar in your fudge recipe". I am so tired of all the moronic comments. Go watch a raw vegan channel instead.
Thank you. Eat what you like. Don't eat what you don't like & leave your personal opinions to yourself.
More freezer friendly meals please.
Would white grape juice be a delicious alternative to the white wine?
i like this .. pretty easy to cook :)
your version is NICE!!!
I love the idea of making one for now and one for later. My hubby hates peas. Any substitution suggestions?
Put them on the side, mix in for yourself!
love you sarah from Bangladesh
Please make more recipes that can be made ahead
Just made bone broth with chicken legs...will use the cooked chicken to make this.
Who makes the serving dishes? They're gorgeous!
TONIGHT!!!
Apart from being totally make ahead meal, it's great if you got chicken leftovers and do not know how to properly eliminate them from the fridge!!!! It's basically any kind of leftovers, because I bet this recipe is quite customizable!!!
Dunia zad Denna I added artichokes and a lil parsley on top! delicious
I went to the recipe on the website, but it does not show the directions for baking this after freezing.
There used to be a much higher frequency of Sarah video uploads... we miss you!
The recipe on MS.com says "Freeze (see below)" but there's nothing "below" but comments and ads. I'm guessing you don't defrost before baking but you bake for a longer time?
Can spinach be added instead of peas?
Anytime I hear chicken tetrazzini I think of Joel McHale from The Soup
Freezer friendly breakfast?
If I just skip the mushrooms, will it still turn out ok?
Interesting, these videos don't have closed captions?
Super! :) Pozdrawiam :)
Yummyyyy foood
Couple of rashers of bacon 🥓 and saute the mushrooms in some of the drippings instead of butter ... ? 🤔
Does Paul love it?
Paul love it!
I dunno what she do with the chicken tetrazzini, but Paul love it!!!!
Can you use chicken broth instead of wine
Thomas D'Aquila my chicken broth is usually homemade I very rarely add salt to my chicken broth store-bought broth is too salty
No.
I used homemade chicken broth instead of wine turned out excellent
What the difference between tagliatelle and linguini? 🤔
This recipe looks delicious, but I don't know about you, but I'm not inclined to put one of my baking dishes in the freezer for weeks or months until I need a quick meal. Chances are I'll need the dish before I need the meal. Freezing it in a ziploc back and thawing it before baking makes more sense to me.
Due to freezer space I use those gallon zip locks, but know a friend who uses the vacuum sealing bags - which they really love, and the food keeps longer too.
You can even put the ziploc inside the baking dish to form it as it freezes, then when you're ready to bake it, just pop it back in the dish and proceed as directed for frozen. xox
You could also use the aluminum foil heavy duty baking dishes -- they're reusable if you're careful about not puncturing them
Use foil at the bottom of the dish, add the food you want frozen, freeze, then put the frozen food into a ziplock bag. The dish will be free to use after. And when you want to eat the frozen food, you can easily pop it back into the dish and reheat in the oven.
Just butter the pan, freeze it, then when it's frozen in the pan (next day) take it out, put in hot water for half a minute or until the frozen contents release from the dish and put it into a plastic bag and right back into the freezer. Takes less than five minutes total and your cooking dish will be back in service as soon as you wash it.
When you're ready to eat it from the freezer, just put it back in that same baking dish you used to make it, bake it for an hour or until it's hot.
What could I use instead of wine?
razsie 07 Chicken broth
I wouldn't use chicken broth, the wine is added for acidity. You could try equal amounts lemon juice and chicken broth, or you could experiment with some splashes of white vinegar (which is what I'd recommend). Definitely not a full half cup as that would ruin the dish. Try a tablespoon and then adjust as necessary.
Aodan Sinclair awesome. So basically, its the acidity that I should look for?
Originally I thought just water would be enough.
nimay13 I’ve used chicken broth for years, mine taste great, lemons would break your rue, just my opinion.☺️
Alright, no worries. Will explore both options. Part of learning process.
What could you use if you have a mushroom allergy??? Thank you!!
An EpiPen.
This looks really good but good god the microphone picked up on all the sloshing sounds from the mixing
This is just chicken in alfredo sauce with a twist
Replacement for wine/alcohol please?
Chicken broth
Sherry. Don't think it's Tetrazzini without the alcohol.
1:29 lonely mushroom
Oh Sarah.... Your cooking prowess is awesome! re: "I just want to DIVE IN!" As you were giving the taste test... LOL Those were my sentiments precisely. I'm going to have to stop watching you at dinnertime, I'm gaining weight.
Think I just gained 5 lbs looking, yum
Just wait till you eat it! 10+ pounds!
Oh my god. Jerry springer meme flashbacks.
Talk Soup and Maury brought me here.
I am shocked, Sarah, SHOCKED !
using, what looks like, packaged parmigiano instead of fresh grated ?
LOL
it takes less time , and builds good will, to give your viewers the information you want us to know than it takes you to tell us to go to the website. I'd already be there if I were going. there're other chix tet videos.
they're trying to draw traffic to their website
That's like $20 real parm.
linguine scotte con besciamella piselli funghi e pollo. Un incubo da indigestione.
❤👏👌👍🌷😍
Ok so let's mix this with this -- oh wait- i have to go fix my shitty hair job- I look like sh!t.....
LinguinE, not linguinI :)
I love her recipes and she’s ver personable. I just wish someone who is English in New York would teach her how to pronounce shallots, basil and oregano correctly!! She’s not alone. Every American pronounces these words in the most irritating way. They grate on the nerves!!!
That's literally how they're pronounced in American English. SHALL-its, BAY-zul, uh-RAY-gano. You're really going to assume 330,000,000 people are wrong? 🤔
Yuck
What's with the shitty sound????
how about some pasta dishes without all the cheese. Sadly I only like mozzarella cheese and most italian/pasta dishes are covered in other cheeses.
You could always just omit the cheese from nearly any Italian dish (besides lasagna and the like), it just won't be Italian anymore and won't taste as good.
I feel like you can take out the parm and use mozzarella cheese. If you want after you've baked the dish lay some fresh mozzarella on top. It will melt over the hot dish while it cools off.
Yuck