Easy Recipe Finder
Recipe Feeder
2 c Cilantro leaves 3/4 c Chicken stock
3 tb Butter 4 Shallots, minced
1/2 c Dark Mexican beer 1/8 ts Ground cumin
Salt Freshly ground pepper
1 c Whipping cream 1 lb Cooked fresh fettuccine
6 servings
Combine cilantro and chicken stock in food processor or blender and puree.
Heat butter in saucepan. Add shallots and saute lightly. Add beer. Boil
mixture until reduced to about 3 tbs. Add cilantro mixture and cumin.
Season to taste with salt and pepper. Reduce again and add cream. Simmer 3
to 4 minutes, then pour sauce over pasta. Makes 6 to 8 servings.
3 tb Butter 4 Shallots, minced
1/2 c Dark Mexican beer 1/8 ts Ground cumin
Salt Freshly ground pepper
1 c Whipping cream 1 lb Cooked fresh fettuccine
6 servings
Combine cilantro and chicken stock in food processor or blender and puree.
Heat butter in saucepan. Add shallots and saute lightly. Add beer. Boil
mixture until reduced to about 3 tbs. Add cilantro mixture and cumin.
Season to taste with salt and pepper. Reduce again and add cream. Simmer 3
to 4 minutes, then pour sauce over pasta. Makes 6 to 8 servings.
