Cajun Fettuccine This recipe is from Jackie Turnage, from New Iberia, Louisiana via Taste of Home, Pasta Cookbook 1991. Oh how I wish I could take credit for this recipe! I really, really do. Every now and then you come across a recipe that you …
Bacon Chicken Fettuccine Alfredo Bacon Chicken Fettuccine Alfredo is one of many recipes that I found in one of my many Taste of Home Cookbooks. The combination of chicken, bacon, chopped spinach, fettuccine and Alfredo sauce is perfect. Personally, my favorite part of this dish …
Shrimp Scampi with Lemon-pepper Fettuccine
Shrimp Scampi with Lemon-pepper Fettuccine with Tipsy Carrot Coins is a delicious dinner menu option. Looking for a new way to enjoy your carrots? Then give this recipe for Tipsy Carrots a try. Tipsy Carrots are made with bourbon. The alcohol in the bourbon evaporates during cooking and a wonderful flavor is left behind to season the carrots.
“Tipsy” Carrot Coins
Alcohol burn off not only evaporates without heat, but the majority also burns off during the cooking process. How much remains in the dish depends in the cooking method and in the amount of cooking time. A bottle of beer in a long-simmered stew is not going to leave a measurable amount of alcohol behind, but will give the dish a rich, robust flavor. The darker the beer, the more flavor. Shrimp Scampi and Tipsy Coins are both delicious!
A wine reduction sauce will leave little if any alcohol content. Heat and time are the key. Uncooked foods with alcohol will retain the most alcohol. The next time someone offers you a Rum Ball at a party, simply say, “Well, yes please…don’t mind if I do.” Adding alcohol whether wine, beer or any other form of alcohol is simply a personal preference. If you prefer not to cook with alcohol substitute broth, stock, apple juice or condensed soup.