---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Outback Steakhouse Queenland Chicken and Shrimp Followup-To: rec.food.cooking Date: 17 Oct 1998 11:16:39 -0600 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Outback Steakhouse Queenland Chicken and Shrimp 1/2 cup milk 2 Tbsp butter 1/2 pint cream 1/4 tsp poultry seasoning 1/8 - 1/4 tsp cayenne (adjust to taste) 1/8 tsp white pepper 1/8 tsp onion powder 1/2 cup white wine 1 Tbsp garlic powder 1 pound linguine 4 chicken breasts 8 oz shrimp 1 Tbsp olive oil Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside.Cook linguine to the al dente stage. saute chicken breasts with wine and remaining spices until done. Remove and set aside. saute shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce. Serves 4. -- Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.