Recipes Included On This Page California Pizza Kitchen Chicken Tequila Fettuccine Chicken Salad with Walnuts and Roquefort Dressing Copper Penny Carrots Use Your Browser's "Back" Button to Return to This Recipe List
	* 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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