* Exported from MasterCook * California Pizza Kitchen Chicken Tequila Fettuccine Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Main Dishes
Pasta/Noodles Peppers
Spirits Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Ingredients:
1 pound dry spinach fettuccine (or 2 pounds fresh)
1/2 cup chopped fresh cilantro (2 tablespoons
reserved
for garnish/finish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins
may be eliminated if
milder flavor is desired)
3 tablespoons unsalted butter (reserve tablespoon per
sauté)
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast -- diced 3/4 inch
1/4 medium red onion -- thinly sliced
1/2 medium red bell pepper -- thinly sliced
1/2 medium yellow bell pepper -- thinly sliced
1/2 medium green bell pepper -- thinly sliced
1 1/2 cups heavy cream Notes: Recipes evolve on their own. Early on we put a shot of tequila in
each dish. The bottle was kept over range. Than one day it heated up,
accidentally tipped and burst into flames. After that, we started putting
the tequila right in the sauce. Too much of this one and you really will
end up south of the border-or under the table 1. Prepare rapidly boiling, salted water to cook pasta; cook until al dente,
8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may
be cooked slightly ahead of time, rinsed and oiled and then "flashed"
(reheated) in boiling water or cooked to coincide with the finishing of the
sauce/topping. 2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over
medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring
the mixture to a boil and cook until reduced to a paste like consistency;
set aside. 3. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile
cook onion and peppers, stirring occasionally, with remaining butter over
medium heat. When the vegetables have wilted (become limp), add chicken
and soy sauce; toss and add reserved tequila/lime paste and cream. 4. Bring the sauce to a boil; boil gently until chicken is cooked through
and sauce is thick (about 3 minutes). When sauce is done, toss with well-
drained spinach fettuccine and reserved cilantro. 5. Serve family style or transfer to serving dishes, evenly distributing
chicken and vegetables. Posted on FareShare 6-99 by AcaGordon <Gordon@gro1.telmex.net.mx> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Salad with Walnuts and Roquefort Dressing Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Nuts
Salad Dressings Salads - Main Dish
Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 c Walnuts
6 tb Olive oil
1 lb Boneless chicken breasts
- skinned (about 3)
1/2 t Freshly ground black pepper
1 1/2 tb Red or white wine vinegar
2 tb Sour cream
1/4 lb Roquefort cheese -- crumbled
- other blue cheese can be
- substituted if desired
1 Head green leaf lettuce
- (about 1/2 lb)
2 Heads radicchio -- (about
- 1 lb in all) -- torn into
- bite-size pieces In a large frying pan, toast the walnuts over moderately low heat,
stirring frequently until golden brown, about 5 minutes. Remove
the nuts from the pan and chop them into fairly large pieces. In the same pan, heat 1 tablespoon of the oil over moderate heat.
Season the chicken breasts with 1/4 teaspoon each salt and pepper
and add them to the pan. Cook the chicken until brown, about 5
minutes. Turn and cook until almost done, about 3 minutes longer.
Cover the pan, remove from the heat, and let steam for 5 minutes.
Remove the chicken breasts from the pan. When they are cool
enough to handle, cut the chicken breasts into bite-size pieces. Meanwhile in a glass or stainless-steel bowl, whisk together the
vinegar, sour cream, 1/8 teaspoon salt, and the remaining 1/4
teaspoon pepper. Add the remaining 5 tablespoons of oil slowly,
whisking. Add the Roquefort and stir just to combine, leaving
the dressing chunky. In a large glass or stainless-steel bowl, toss the lettuce and the
radicchio with half the dressing. Put the salad on plates. Top
the salads with the chicken. Spoon the remaining dressing over
the chicken and then sprinkle with the nuts. Source: Quick From Scratch, Soups and Salad, Food & Wine Books. Shared with FareShare 6-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Copper Penny Carrots Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-6 June '99 Carrots
Peppers Side Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 pounds carrots -- thinly sliced
1 green pepper -- thinly sliced
1 onion -- thinly sliced
1 cup sugar
1 teaspoon Worcestershire sauce
1 can tomato soup (condensed)
1/2 cup vegetable oil
3/4 cup cider vinegar
1 teaspoon prepared mustard
salt and pepper -- to taste Cook carrots in salted boiling water until cooked, but still crispy. Rinse
in cold water. Arrange layers of carrots, green pepper and onion in a
container with a tight lid. Combine all remaining ingredients in a saucepan, bring to a boil, stirring
until thoroughly blended. Pour marinade over carrots, cover and
refrigerate until flavor is absorbed, at least 12 hours. Will keep for
weeks in the refrigerator. Leftover marinade may be used again. My absolute favorite salad to make for a crowd. The dressing, which
resembles a Catalina dressing, is so good I use it on many other salads. Posted on FareShare 6-99 by AcaGordon <Gordon@gro1.telmex.net.mx> - - - - - - - - - - - - - - - - - -
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