MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: St. Patrick's Linguine
 Categories: Beef, Vegetables, Pasta, Wine, Dairy
      Yield: 5 servings

      2 tb Butter
      1 tb Oil
    1/4 c  Sm diced carrot
      1 c  Diced cabbage
      1 tb Minced shallot
      1 ts Minced garlic
      2 c  Cooked corned beef; sliced,
           - shredded
      1 ts Fresh cracked pepper
    1/4 c  White wine
  1 1/2 c  Heavy cream
  1 1/2 c  Half & half
      1 tb Dijon mustard
      1 tb Whole grain mustard
      1 tb Prepared horseradish
      2 c  Grated Irish white cheddar
           +=OR=+
      2 c  Extra-sharp white cheddar
    3/4 c  Peas
      1 lb Cooked linguine
    1/4 c  Grated parmesan cheese

  In a large saute pan over medium-high heat, add the
  butter and 1 tablespoon canola oil. Add the carrots and
  cabbage and saute until they are just tender and the
  cabbage is starting to caramelize, about 20 minutes.

  Stir in the shallots and garlic and saute 3 to 4 minutes
  longer.

  Add the corned beef and black pepper and cook until the
  beef is starting to crisp, about 10 minutes. Stir
  occasionally during this process. Deglaze the pan with
  the white wine.

  Add in the cream, half- and-half, the mustards and the
  horseradish.

  Let simmer until the sauce has tightened up a bit, about
  5 minutes.

  Stir in the shredded cheese and adjust seasonings, as
  needed.

  Stir in the peas and the pasta, then transfer into a
  serving dish.

  Serve immediately garnished with the Parmesan

  Recipe courtesy Guy Fieri

  SERVES: 4 - 6

  SERVES: 4-6

  RECIPE FROM: https://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... Paraffins: Found on the sides of fish

--- BBBS/Li6 v4.10 Toy-5