Tequila Turkey Fettuccini Recipes

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in the milk, seasoning blend and salt. Bring to a boil. , Combine cornstarch and half-and-half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just until melted. , Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
• In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
• In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.

Steps:

• In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
• Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
• Meanwhile, cook fettuccini according to package directions.
• When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

Steps:

• 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 reheated by dipping into boiling water or cooked to coincide with the finishing of the sauce/topping.
• Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons melted 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.
• 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 softened, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
• Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
• When the sauce is done, toss with well-drained spinach fettucine and cilantro.

Steps:

• In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent.
• Add garlic and continue to saute for 2 minutes.
• Add turkey, lightly mix ingredients, careful not to break turkey up to much.
• Deglaze pan with tequila, pouring around the edge of the saute pan.
• Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
• Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.