Amaretto Sauce Food

SAVOURY AMARETTO CREAM SAUCE

Steps:

• In a large frying pan over medium heat, sauté garlic and onion in oil until tender.
• Add Amaretto, simmer till reduced by half.
• Add chicken stock, simmer till reduced by half.
• Add whipping cream, simmer till reduced by half or till desired thickness is reached.
• Serve over chicken cutlets, pasta, etc, or put into a small pitcher on the table for guests to self-serve. Garnish each serving with fresh chives if desired.

AMARETTO-ALMOND SAUCE

Steps:

• Combine sugar and cornstarch in a small saucepan; stir in water. Place over medium heat; bring to a boil, stirring constantly. Cook 2 minutes of until thickened, stirring constantly.
• Stir in amaretto and lemon juice; heat just until mixture comes to a boil. Remove from heat; stir in almonds and extract. Serve warm or chilled.

AMARETTO SAUCE

Steps:

• Melt butter in a sauce pan.
• Whisk in powdered sugar, then amaretto!
• Enjoy!

STRAWBERRIES WITH AMARETTO SAUCE

Steps:

• Slice fresh strawberries into thirds.
• Mix sour cream, sugar and Amaretto well.
• The sauce should be thick and not runny.
• Chill the sauce in the fridge for 2- 3 hours.
• Pour over fresh strawberries.
• Cook time is chilling time in fridge.

EASY BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Pudding:.
• Preheat oven to 350°.
• In a large bowl mix bread cubes and raisins so they are well dispersed.
• drizzle melted butter onto of bread and raisins.
• In a separate bowl mix beaten eggs, milk, whipping cream, sugar, cinnamon, and vanilla until well incorporated.
• Add egg mixture to bread and fold until bread is well soaked.
• Turn bread mixture into a well greased casserole or baking dish, using spatula spread mixture out evenly in pan.
• Bake at 350° for 45 minutes. Check center with toothpick for doneness. If toothpick does not come out clean bake additional 3 minutes.
• Sauce:.
• Add milk, cream, vanilla and sugar to saucepan and heat over medium low heat stirring often just until it begins to boil. Remove from heat.
• In a small mixing bowl whisk corn starch to amaretto until there are no lumps.
• Add amaretto mixture to saucepan and whisk over low heat until sauce thickens and is smooth - about 2 minutes.
• Sauce should be served warm. Sauce can be stored for up to 3 days ahead.

AMARETTO SHRIMP ALMANDINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place flour in a bowl and season with a pinch of salt. Pat shrimp dry with a paper towel. Melt the butter in a large skillet over medium-high heat until bubbling. Dredge the shrimp in the flour a few at a time, and place in the skillet. Work as quickly as possible, as the shrimp will cook very quickly. Cook shrimp only part way, about 1 or 2 minutes. Remove to a paper towel lined dish, and set aside.
• Stir in the honey and almonds, return to a simmer, and cook 2 to 3 minutes. Very carefully pour in the Amaretto. Light a match, or even better, a long wooden skewer. Holding your hand away from the flame and to the side of the pan, ignite the Amaretto. This will quickly burn off the alcohol and speed the reduction process. Lightly boil for 2 minutes to reduce.
• Return the shrimp and pasta to the skillet, and toss together until heated through.

AMARETTO CHICKEN

Steps:

• Melt 1/4 cup of the butter in a large skillet over medium high heat. Brown chicken in butter quickly, and remove to a 9x13 inch baking dish.
• Add remaining 1/4 cup butter to skillet and brown the green onion and mushrooms with the garlic and tarragon. Pour this saute mixture over chicken breasts.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the cream, cheese and amaretto in the skillet, whisking rapidly. Stir in capers, then pour sauce over chicken, green onions and mushrooms.
• Bake in the preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

AMARETTO FLOAT

Steps:

• Place 2 scoops of gelato or ice cream in each of 6 fountain glasses. Pour 1/4 cup of espresso and 2 tablespoons of amaretto over each. Fill the glasses with the cream soda, and serve immediately with a straw and long fountain spoons.

AMARETTO

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.

AMARETTO CHEESECAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
• In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
• Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.