May 12th, 2009, 04:14 PM
Marie, I'll have to try that tilapia recipe. It sounds so easy. Do you use fresh Parmesan or will the kind in the round box work just as well?
I actually prefer the box/grated kind over the fresh in this recipe. It creates a nicer crust. It's good too, because you don't need to use any salt. The Parmesan gives it the perfect saltiness.
One other suggestion...don't go too heavy on the olive oil or the fish will fall apart. I only used about 2 tablespoons.
May 12th, 2009, 04:21 PM
It must not be true then, that you are what you eat...
Which teams will you be watching?
It's a college game. My son's Alma Mater, Illinois State will be playing another school, but I don't remember who they're playing.
May 12th, 2009, 04:22 PM
Well, thanks to THIS post, now I wanna burger. :hehee
You're welcome. :heh
May 13th, 2009, 04:27 PM
Spaghetti and garlic bread
May 13th, 2009, 05:13 PM
Spaghetti made with extra lean ground turkey and salad.
May 14th, 2009, 02:47 AM
a big mug of beef vegetable barley soup
May 14th, 2009, 08:13 AM
Chicken Tetrazinni. :drool
May 14th, 2009, 09:08 AM
Chicken Tetrazinni. :droolWhat exactly is a 'Tetrazinni'?
May 14th, 2009, 02:23 PM
What exactly is a 'Tetrazinni'?
It is a white sauced chicken spaghetti type casserole. Here is a recipe. (I have not tried this one. I just googled it and took this from cooks.com.)
2 cups Mornay sauce
2 cups cream sauce
1 1/2 quarts pasta, cooked
4 lbs. cooked chicken, boned
2 4 oz. cans mushrooms
1/4 cup sherry
4 oz. pimiento
1/2 tsp. paprika
1/4 cup fresh parsley, minced
In a saucepan, combine Mornay and cream sauce. Add pimientos, sherry and cooked chicken from which bones have been removed.
Add cooked pasta. Transfer to a buttered, shallow casserole. Cover with a thin layer of Parmesan cheese and sprinkle with paprika and parsley.
Note: Mornay sauce is a bechamel sauce mixed with butter and Parmesan or Gruyere cheese. Bake in a 350°F oven until lightly browned.
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