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08-27-2004, 07:36 PM
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Certified Master Chef
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Bourbon-Pecan Alfredo
This is supper tonight along with some steamed broccoli. Just thought I'd share it with ya'll! BTW, it came from a Southern Living Cookbook.
Burbon-Pecan Alfredo 6oz. linguini, uncooked 3Tbsp. butter or margarine 3 cloves garlic, minced 3/4C. burbon, divided 1C whipping cream 1C freshly grated parmesan cheese 1/2C pecan pieces, toasted 2Tbsp. chopped parsley Cook linguini according to package directions; drain & keep warm. Melt butter in a skillet over medium heat; add garlic & cook, stirrong constantly, until tender. Add 1/2C. burbon, & cook 3-5 minutes, stirring constantly. Stir in whipping cream & cheese. Cook over low heat, stirring constantly, until cheese melts. Gradually stir in remaining 1/4C. burbon; stir in pecans & parsley. Pour over pasta; toss. Serve immediately.
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"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are." |
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08-27-2004, 09:02 PM
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Administrator
Site Administrator
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I am drooling. Thank you for posting this.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix 
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09-09-2004, 09:12 AM
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Certified Executive Chef
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This looks just awesome, Crws - Tx!
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09-09-2004, 11:03 AM
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Certified Master Chef
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Marmalady, it is great as long as you don't burn the garlic & forget the cheese! Last time I made it, I did both! :oops:
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"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are." |
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