tag:blogger.com,1999:blog-7173052990851751381.post399729186242369635..comments2024-03-28T15:41:58.971-04:00Comments on Food Wishes Video Recipes: Asparagus and Chicken Noodle Casserole - It's the Best Jerry, the Best!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-7173052990851751381.post-27402127036871295332012-05-09T22:30:17.043-04:002012-05-09T22:30:17.043-04:00This was pretty much Chef's delicious tuna noo...This was pretty much Chef's delicious tuna noodle casserole with chicken instead of tuna and asparagus instead of peas. Both delicious. Next time, I'm making a hybrid......tuna noodle casserole with asparagus. Thanks Chef, for two more winners.axcel14222noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31333675081407569632012-01-06T15:52:05.378-05:002012-01-06T15:52:05.378-05:00Made this two nights ago and it was fabulous. also...Made this two nights ago and it was fabulous. also my first time eating asparagus and i'm 29 years old. God it was good. Thank you !ChefJohnsBiggestFanhttps://www.blogger.com/profile/14774338736126844578noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22037346423724565762011-05-27T11:29:40.542-04:002011-05-27T11:29:40.542-04:00Maybe 4-6Maybe 4-6Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70685062035995074612011-05-27T11:10:18.056-04:002011-05-27T11:10:18.056-04:00Hi there,
how many servings for the ingredients as...Hi there,<br />how many servings for the ingredients as mentioned?Anonymoushttps://www.blogger.com/profile/17731828651441765380noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61569350092002072322011-05-02T06:04:47.300-04:002011-05-02T06:04:47.300-04:00You are my favourite chef! I love all your recipes...You are my favourite chef! I love all your recipes as they are so easy to make and all are so yummy!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72883467318205343022010-08-06T11:35:27.263-04:002010-08-06T11:35:27.263-04:00This looks like an evolved mac and cheese. Amazing...This looks like an evolved mac and cheese. Amazing. I'm probably going to try this but with macaroni. I don't think the pasta shape should change too much, right?<br /><br />On a side note, I had some chicken d'arduini and giambotta last week. So good :3Human Orchestrahttps://www.blogger.com/profile/00496365424274589556noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51559324256979053372010-05-22T21:41:48.674-04:002010-05-22T21:41:48.674-04:00Hi Chef! I just recently found your web site. Ev...Hi Chef! I just recently found your web site. Every recipe looks amazing. I was thinking of making this recipe with peas instead of asparagus, although I don't know how much to use. I was also thinking of sauteeing celery with the onion. Do you think those flavors would blend well together? Suggestions would be great! Thanks :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66502054597568827792009-10-11T15:21:08.132-04:002009-10-11T15:21:08.132-04:00You made mention about how EASY mushroom soup is t...You made mention about how EASY mushroom soup is to make. Well...........I LOVE mushrooms (no, not like,,,, LOVE). While you're at it, maybe cream of celery.<br /><br />Making your cream of brocolli w/ bleu cheese fritters tonight along with your baked chicken parmesan (one of my favs)Chicauhttps://www.blogger.com/profile/08460603183783464093noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36126611587148656542009-08-02T19:29:27.806-04:002009-08-02T19:29:27.806-04:00I made this tonight, here are my thoughts:
MMMMMM...I made this tonight, here are my thoughts:<br /><br />MMMMMMMMMMMMMMM!!!!!!!!!!!!!!<br />This was perfect. Not too thick, not too runny, Goldie Locks approved!! I love how tender the asparagus is, the chicken is fabulous poached, and the cheese was a good choice (kraft natural cheese white sharp chedder, swiss & parmesan). <br /><br />Thanks Chef John! I will be enjoying this recipe for many years to come.DeLynnhttps://www.blogger.com/profile/10652849853443329271noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2097499239863135402008-08-23T01:31:00.000-04:002008-08-23T01:31:00.000-04:00just cover in salted water or stock and gently sim...just cover in salted water or stock and gently simmer until the meat is tender. You can add things to the water - lots of recipes online. herbs, etc.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77853623606453969152008-08-23T01:23:00.000-04:002008-08-23T01:23:00.000-04:00Chef, how do you poach chicken?Chef, how do you poach chicken?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61999868115973996282008-07-02T13:26:00.000-04:002008-07-02T13:26:00.000-04:00Thanks so much for the recipe! I'm a student in M...Thanks so much for the recipe! I'm a student in Montreal (and still learning how to cook without the help of mom), and it came out great! :) Thanks for the video... huge help!Carolinahttps://www.blogger.com/profile/08591707544535793536noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64553383189502498232008-04-25T16:49:00.000-04:002008-04-25T16:49:00.000-04:00mushrooms...good.mushrooms...good.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24004233057559221412008-04-25T12:32:00.001-04:002008-04-25T12:32:00.001-04:00I used yellow cheddar and it was quite delicious! ...I used yellow cheddar and it was quite delicious! I also seasoned the chicken breast with Tony Chachere's and added a little extra cayenne and salt at the end when everything was mixed together. I love me some Tony's!<BR/><BR/>Chef,<BR/>If I wanted to add some fresh mushrooms to the mixture do you think they would get too soggy?Ann Mariehttps://www.blogger.com/profile/01086758334914283296noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81095780308912364902008-04-25T12:32:00.000-04:002008-04-25T12:32:00.000-04:00I used yellow cheddar and it was quite delicious! ...I used yellow cheddar and it was quite delicious! I also seasoned the chicken breast with Tony Chachere's and added a little extra cayenne and salt at the end when everything was mixed together. I love me some Tony's!<BR/><BR/>Chef,<BR/>If I wanted to add some fresh mushrooms to the mixture do you think they would get too soggy?Ann Mariehttps://www.blogger.com/profile/01086758334914283296noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51007786864360119162008-04-24T00:03:00.000-04:002008-04-24T00:03:00.000-04:00yes, no difference except color.yes, no difference except color.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63738333831992189502008-04-23T23:19:00.000-04:002008-04-23T23:19:00.000-04:00I've never used white cheddar, but I have some yel...I've never used white cheddar, but I have some yellow cheddar left over that I'd like to get rid of. Would this work for that? What's the difference?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51095194380854148802008-04-23T05:17:00.000-04:002008-04-23T05:17:00.000-04:00'health nut' ... uhhh based on previous recipes an...'health nut' ... uhhh based on previous recipes and assuming you eat them (which i think you do) almost all your dishes contain at least a couple of tablespoons of butter ;)<BR/><BR/>liaar!! lol!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56179811079533538522008-04-21T06:43:00.000-04:002008-04-21T06:43:00.000-04:00The likely reason why canned soups mix so nicely w...The likely reason why canned soups mix so nicely with the godly fresh ingredients is that canned soups contain glutamate and inosinate, the umami-tasting flavor enhancers. <BR/><BR/>If someone in Germany has Knorr powdered mushroom soup, I can't see why they shouldn't make the soup (in a slightly reduced volume), it takes only few minutes to cook, cool it and combine it with some cream and then use as such in the recipe. MSG should be in there just the same ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53701129242803363942008-04-20T19:12:00.000-04:002008-04-20T19:12:00.000-04:00oh, that was you...I'm sure you'll make a lovely c...oh, that was you...I'm sure you'll make a lovely couple.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66752919257161415042008-04-20T19:10:00.000-04:002008-04-20T19:10:00.000-04:00there 300 ml. No Cambells in Germany.there 300 ml. No Cambells in Germany.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91405182215113547042008-04-20T19:00:00.000-04:002008-04-20T19:00:00.000-04:00Hm, I don't think I've ever seen a "can cream of m...Hm, I don't think I've ever seen a "can cream of mushroom soup" here in good old Germany :). <BR/><BR/>Most cream of mushroom soups here are powdered ones afaik. But perhaps I just need to look closer :).<BR/><BR/>How much ml is a can usually?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40004918717789107232008-04-20T17:57:00.000-04:002008-04-20T17:57:00.000-04:00That beeping was me...there was a dog outside on t...That beeping was me...there was a dog outside on the road. *EHMNOTCOUGHCOUGH*Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57460157374148441782008-04-20T16:40:00.000-04:002008-04-20T16:40:00.000-04:00I would call the restaurant "The Gratin Spotin" or...I would call the restaurant "The Gratin Spotin" or "Crusties"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17319250928629294642008-04-20T16:30:00.000-04:002008-04-20T16:30:00.000-04:00sounds great!sounds great!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com