The cheese sauce really wasn't that great, I would have rather used like a Velveeta or something as opposed to this. It wasn't bad per-say, just not great. I tried to keep some of it to eat with tortilla chips, but that didn't work out. It wasn't cheesy enough for me. I made the mistake of putting a second bread on top of the sandwich (they are supposed to be open faced) and the broiler didn't like it too much. The top pieces were burnt, and the turkey/cheese/tomato didn't taste as hot as I'm sure it would be.
Overall, these sandwiches taste just fine. Next time I'll switch to Velveeta cheese to make it slightly more rich, but stick to the same volume of cheese added to the sandwich. I will also use grated Parmesan instead of the stuff I used (just your typical Parmesan from a green bottle that doesn't "melt") Thumbs to the side.
I as a little worried about the alfredo sauce instead of typical pizza sauce, but I think it worked out perfectly. I actually ended up buying some basil-pesta-alfredo sauce, so I opted not to use the basil seasoning for this one. I was also a little worried about using Provelone slices as opposed to shredded cheese, but again I think it worked out perfectly. I made sure not to put too many of the ingredients on top (I did this for another pizza recipe I made) and to spread them out so I didn't have to worry about toppings falling off. I'll say thumbs up for this one, I'd definitely make it again, maybe with fewer toppings.
Instead of craw fish, I went for the shrimp and it worked just fine. I bought fresh shrimp for the first time ever y'all! I paired the milk with some biscuits to get even more carbs in there, and it worked out very well. I enjoyed this meal and would make it again for sure, just need to figure out how to make it slightly more milky without making it not taste as good. Thumbs up!
We ended up serving it over the egg noodles like the recipe suggested and I thought it was perfect. We also sprinkled some Parmesan cheese over it and made it taste that much better. Both my husband and my liked this recipe and would make it again in the future if we remember it after all these 700 recipes are done. I really should start making a list huh? Thumbs up!
Next on the to-make list (if I can find the ingredients) is Julekage, Lebkuchen, and Cheddar Rice Casserole! Check back next week!
The recipe for the topping yielded WAY too much for the 4 little steaks I made so I ended up having to throw like half of the skillet away because let's face it, what would I use that for? I always tend to keep stuff and it gets thrown away anyway right. Luckily, we didn't have any leftovers like I normally do when I make these recipes.
I would probably make this again with a more delicious piece of steak rather than the cheap stuff we bought. And I'd actually measure the hot sauce per the recipe, not just dab some in there like a lunatic. Thumbs to the side.
Though I didn't hate them or anything, I don't think I would make these again. It's just not my thing to drink on a cold night, I'd rather curl up with some hot cocoa or even coffee. Thumbs to the side. Since I had to buy so much apple cider (thanks to the store ONLY have a huge container) I plan to make all the "apple cider" recipes in the book next. And if anyone knows how to use a percolator please comment below!
Second, the cream cheese would not "beat until fluffy." This is one reason why I hate cream cheese (but it's mostly because of the awful taste). It did not beat even though it had been thoroughly softened enough for it to work. So when I added it to the liquefied pudding mix, it was chunky and wouldn't mixed together.
Lastly, I purchased an already made pie crust because that's how I roll... forgot to bake the damn thing before adding the insides. I literally pour the liquefied pudding and apples into the unbaked crust, realized I didn't bake it, pour it bake out while trying to dab the remaining stuff with a paper towel, and then baked it. And when I baked it, the crust shrunk down so that it only covered the bottom of the pan. Oy vey, I had had enough. I put the insides back into the pan and put the pie in the fridge in hopes that the pudding would set... it did not. What a waste of time, effort, and money. I'll stick to normal pies that don't need cream cheese - because we all know that was the problem LOL JK. Thumbs down.
PS: I have a feeling I didn't buy instant pudding like I thought... that could be the only reason it wouldn't set right?
Next up on the "planned" recipe making are: Crawfish Fettuccine, Ham on Biscuits, and Black & Blue Pizzas
Since I had some troubles finding de-boned turkey breast, I ended up buying two small ones and doubling the recipe. Unfortunately, this was twice as much as I needed (how was I supposed to know that?), but fortunately it was so delicious I don’t mind eating the leftovers. I had a lot of trouble with the “stuffing” part. I wasn’t strong enough to get the turkey to be thinner - I learned this after the first breast attempt - so I ended up just cutting a slit in the middle and literally stuffing it with the sausage.
I also didn’t use all the sausage because it didn’t fit too well, but it was perfect as a side or topping for those who wanted just a little more sausage on their turkey.
I was pleased with myself when I cut into it because it was cooked perfectly. It was so juicy and delicious! I would definitely make this again. The mexican grits that it came with were a perfect combo for the turkey. I’ve actually never had grits before, but the green chilies and the cheese really made it delicious! Double thumbs up on this recipe.
Another fun and delicious Friendsgiving (a.k.a November Book Club) is in the books. Thank you to Joey and Erica for always being well and able to help me knock off these recipes in the coobook! Only like 500 more to go! Happy Thanksgiving to everyone reading. *Gobble Gobble*
Dinner & a Movie
Bringing you food and drinks so that you can make movie night that much more delicious.
"Food is essential for life; therefore make it good"
Shannon does it Julie & Julia style as she cooks through a cookbook and shares thoughts and recipes along the way.