AMARETTO
This is really right on for Amaretto!! It's hard to tell it from the real thing!
Provided by Marjory
Categories Drinks Recipes Liqueur Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
- Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.7 mg, Sugar 25.6 g
VEAL AMARETTO
This dish is so simple, and has such an amazing flavor to it that permeates the nostrils and the taste buds. The sauce works well with chicken too, though I advise against using it with pork or other red meat such as sirloin or filet mignon. To avoid pounding the veal you can ask your butcher to do it for you or just buy cutlets.
Provided by annconnolly
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Start by setting the butter in a shallow sauté pan over med-high heat.
- Set the flour on a plate.
- Take the veal cuts and set them in the flour and put a thin coat over each side.
- Place the veal into the pan to sauté. You want to lightly brown the bottom of the veal, don't let it get too dark.
- Turn the veal in the pan. Then add the sliced strawberries, arranging them so they are touching the pan, not on top of the veal because they won't cook properly.
- Once the other side of the veal is brown and the strawberries begin to get soft, add the amaretto slowly to the pan. Be careful, it could flame up, but it won't be hot enough to burn you. Let the alcohol catch, it will take most of the bitterness out and leave the sweet taste of the amaretto for your sauce.
- Once the flame dies out, add your heavy cream and cinnamon and stir.
- Reduce heat to medium and let the sauce thicken for about a minute or two.
- While the sauce is thickening, take your two whole strawberries and, using a paring knife, slice them a quarter inch from the green down and all the way across leaving about 5 to 6 slices. You want the green stem to stay attached to hold your slices together. Lay the strawberry on it's side and press on the stem with your finger. It should fan out evenly leaving a beautiful garnish.
- Arrange the veal on two plates and pour the sauce over top. Garnish with the fanned strawberries, either on top of the veal or alongside. You can also use freshly chopped parsley and sprinkle it around the outside of the plate, or a sprig of mint leaf, to add color to the dish.
Nutrition Facts : Calories 801.4, Fat 53.8, SaturatedFat 29.4, Cholesterol 336, Sodium 249.9, Carbohydrate 19.3, Fiber 2.2, Sugar 4, Protein 58.3
PEARS AMARETTO
Make and share this Pears Amaretto recipe from Food.com.
Provided by Lezlie
Categories Pears
Time 50m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Peel and halve pears; scoop out core.
- Place in a solution of 1/4 cup lemon juice in 4 cups water.
- Prepare 5 500 ml (1 pint) preserving jars.
- In a large saucepan, combine orange and pineapple juices, sugar and cinnamon stick.
- Bring to a boil and simmer 5 minutes.
- Drain pears; add to hot liquid; simmer 5 minutes.
- Remove from heat, add amaretto.
- Place section of cinnamon stick in each jar.
- Pack hot fruit snugly in jars; fill with boiling syrup to within 1/2 inch of top rim.
- Remove air bubbles.
- Readjust headspace.
- Apply lids and screwbands.
- Process 500 ml (1 pint) jars in boiling water canner 20 minutes.
- Remove jars from canner.
- Check seals when cool.
Nutrition Facts : Calories 705, Fat 1, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 182.3, Fiber 16, Sugar 147, Protein 3.3
CANNED PEACHES AMARETTO
This is a quick canning recipe for a lug of peaches, about 20 to 24. I like to take the juice from the jar after opening and make a gelatin dessert.
Provided by Montana Heart Song
Categories Gelatin
Time 1h30m
Yield 12-14 pints
Number Of Ingredients 11
Steps:
- In a large stockpot bring about 6 quarts water to boil, drop in peaches for about 2 minutes, with slotted spoon take out and drop into sink of cold water. Peel the skin from the peach with your hands, cut in half,pit,then quarters.
- In another large stockpot have ice water and lemon juice. Place the prepared peaches in the lemon juice water.
- Wash 12 to 14 pint jars. Place in a pan upside down with hot water in the oven at 200 degrees. Make sure seals are also in hot water.
- Combine orange juice, pineapple juice, sugar and cinnamon sticks.Heat and stir so sugar melts and does not burn.Add Amaretto. Drain peaches and add to hot syrup. Cook about five minutes. Hot pack peaches into jars, put one cinnamon stick in each jar. Use a jar funnel to pour syrup into jar.Make sure you leave 1/2 inch head room in the jar. Wipe the rim of each jar clean with a hot sterile cloth.
- Apply lid seal and screwbands. Place in a hot water bath for 20 minutes or use a pressure cooker canner and follow directions for your specific pressure cooker.Take out and cool on a towel covered counter. Keep out of drafts.Make sure each jar is sealed, seal will be dented in when sealed. If not sealed, reprocess.
- Store on a cool dark shelve or in a canning room.About two hours before serving,.
- open the jar,drain the peaches and chill.
- PEACH JUICE GELATIN DESSERT.
- Reserve the cold juice from the jar to measure at least 3/4 cup add water to make 1 cup place in saucepan, add 7-UP, stir in one packet of unflavored gelatin, stir until dissolved, heat and pour into bowl and chill or pour into parfait glasses and chill.
Nutrition Facts : Calories 438.5, Fat 0.7, SaturatedFat 0.1, Sodium 21.4, Carbohydrate 105, Fiber 2.8, Sugar 97.8, Protein 8.4
PRAWNS AMARETTO
Make and share this Prawns Amaretto recipe from Food.com.
Provided by Janeydoe
Categories < 30 Mins
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Coat prawns with flour. Melt butter in small skillet. Add prawns and saute until browned on both sides. Remove from pan and add brnady, amaretto, wine, orange juice and peel. Cook stirring until liquid is shiny and reduced. Add cream to sauce, heat until sauce is slightly thickened. Add back prawns, sprinkle with parsley.
FANTASTIC CHICKEN AMARETTO
This is a restaurant quality chicken dish that is delicious, I have made it many times for my family and also have served it to guests and always receive rave reviews! --- you will love this!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees F.
- In a shallow dish, combine flour, salt, pepper, paprika and garlic powder.
- Roll/coat the chicken in the flour mixture.
- Saute chicken in oil until golden brown and transfer to a greased casserole dish.
- In the same skillet, increase the heat to med-high and melt butter.
- Add in Dijon mustard, orange juice concentrate, water and Amaretto; stir constantly until liquid is reduced.
- Pour the sauce over chicken.
- Bake covered for 35-40 minutes.
Nutrition Facts : Calories 423.8, Fat 26.2, SaturatedFat 8.6, Cholesterol 108.1, Sodium 549.3, Carbohydrate 14.3, Fiber 0.8, Sugar 9.2, Protein 31.8
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