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
AMARETTO SAUCE FOR CARROTS
This sauce really makes carrots special! Just pour over cooked carrots for a simple and elegant side dish.
Provided by BOJIBLUE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Melt butter in a saucepan over medium heat; stir brown sugar and amaretto into melted butter. Cook and stir butter mixture until sugar dissolves completely and mixture comes to a boil, about 10 minutes.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 67.2 g, Cholesterol 81.3 mg, Fat 30.8 g, Protein 0.4 g, SaturatedFat 19.5 g, Sodium 234.4 mg, Sugar 65 g
AMARETTO SMOOTHIE
The ice cream masks the liquor flavor in this delicious creamy concoction.
Provided by Betty
Categories Drinks Recipes Cocktail Recipes
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- In a blender combine amaretto, milk and ice cream. Blend until smooth. Pour over ice into 4 glasses.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 28.3 g, Cholesterol 17.9 mg, Fat 4.6 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 46.3 mg, Sugar 25.9 g
AMARETTO SAUCE
This sauce is so YUMMY!! It was originally a topping for bread pudding(check out my recipe for that too!) but this is too delicious to hide in another recipe. I use it to top so many thing but my favorite is for ice cream! I also usually double the recipe.
Provided by Luckeydevil
Categories Sauces
Time 10m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter in a sauce pan.
- Whisk in powdered sugar, then amaretto!
- Enjoy!
SAVOURY AMARETTO CREAM SAUCE
A lovely sauce for pasta and chicken (or whatever you may like). Not for dieters, but worth every calorie! I love amaretto and looked high and low for a sauce recipe. I couldn't find any on Zaar that fit the bill so this one was created based on the few that I found from other online sources. It does not have an overwhelmingly amaretto flavour, but you will detect a hint of sweetness. Smells divine! Note: Cook time is approximate and your yield may vary, depending on how much you let it reduce after each addition.
Provided by StylinDog
Categories Sauces
Time 30m
Yield 2 cups (approx), 4 serving(s)
Number Of Ingredients 7
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.
RASPBERRY FROZEN YOGURT CAKE WITH RASPBERRY AMARETTO SAUCE
Categories Cake Food Processor Mixer Dessert Freeze/Chill Kid-Friendly Raspberry Amaretto Gourmet Small Plates
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F. Line bottom of a buttered 9- by 2-inch springform pan with a round of wax paper or parchment and butter paper. Dust pan with flour, knocking out excess.
- To make cake layer:
- In a bowl whisk together whole eggs and yolk. Into another bowl sift together flour, baking powder, and salt. In a glass measuring cup stir together milk and Amaretto. In a bowl with an electric mixer on medium speed beat butter 1 minute and beat in sugar in a steady stream, scraping bowl occasionally, until light and fluffy, about 4 minutes. Beat in egg, a little at a time, beating well after each addition, until pale and fluffy. Stir in flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and stirring until smooth after each addition.
- Turn batter into pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 25 minutes. Cool cake layer in pan on a rack 10 minutes. Run a thin knife around edge of pan and remove side of pan. Invert cake layer onto rack. Remove paper carefully and cool cake completely. With a long serrated knife halve cake horizontally. Clean springform pan and line with 2 sheets plastic wrap, leaving at least a 1-inch overhang. Put bottom half of cake, cut side up, in pan.
- Make raspberry frozen yogurt:
- In a food processor purée raspberries with sugar and water and force through a fine sieve into a large bowl. Add frozen yogurt and stir until purée is well incorporated.
- Working quickly, spoon about half of frozen yogurt over cake in pan, spreading evenly. Top with other half of cake layer, cut side down, and spoon remaining frozen yogurt on top, spreading evenly.
- Arrange raspberries decoratively on top of cake, pushing slightly into frozen yogurt, and sprinkle almonds over top of cake. Freeze cake, covered, at least until frozen hard, about 6 hours, and up to 1 week.
- Let cake soften in refrigerator at least 30 minutes and up to 45 minutes before serving. Remove cake from pan, discarding plastic wrap. Serve cake with sauce.
- To make the sauce:
- In a food processor purée raspberries with sugar and Amaretto and force through a fine sieve into a bowl. Sauce may be made 3 days ahead and chilled, covered. Makes about 1 1/2 cups.
AMARETTO SIMPLE SYRUP
This syrup is used to coat each layer of the cake John Baricelli, manager of the prep kitchen at the television studio, made for Martha's birthday.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a small saucepan, combine 1/2 cup water and the sugar over medium-high heat. Cook, stirring, until sugar has dissolved. Stop stirring, and bring to a boil; reduce to a simmer, and cook until mixture has thickened slightly, about 5 minutes. Remove from heat, and stir in almond liqueur. Cool syrup to room temperature before using. The syrup can be refrigerated in an airtight container, up to 1 month.
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