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Kenrick's Meat and Catering Amaretto Carrots
1 lb. fresh carrots, sliced, or 2 (15-ounce) cans carrots (see
1/4 t. salt (if using fresh carrots)
2 t. amaretto liqueur
2 t. almond extract
2 T. butter
1 T. cornstarch
1/3 C. honey
Place carrots in a medium saucepan; cover with water (about 1 1/2 cups). Add salt; cook over medium heat until fork-tender, about 10 minutes. Remove carrots to a warm dish and set aside. Ladle a tablespoon or two of cooking liquid into a small dish and set aside to cool.
Add amaretto, almond extract and butter to saucepan; stir constantly until butter is melted. Whisk cornstarch into the small dish of reserved liquid; whisk cornstarch mixture into saucepan and continue cooking until sauce is thickened. Stir in honey. Return carrots to pan and heat through.
Yield: 6 to 8 side-dish servings.
Note: If using canned carrots, drain liquid into a saucepan, then add other ingredients except salt according to method above. Add carrots to sauce to heat through.
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