1 1/2 lb carrots, cut into 4 lengths
3 tbsp sweet butter
3 tbsp amaretto
1/4 tsp ground ginger, or to taste
1/3 cup sliced unblanced almonds, toasted l, ightly
A Recipe for
Amaretto Carrots
I eat merely to put food out of my mind. |
| N.F. Simpson |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
This Recipe for Amaretto Carrots is one of thousands in the Recipes-to-go Drink Cookbook.
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| Alfred E. Newman |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This is a recipe for Amaretto Carrots from the recipe cookbook of Recipes-to-go (Drink)
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Sex is good, but not as good as fresh, sweet corn. |
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The trouble with eating Italian food is that five or six days later you're hungry again. |
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Food is an important part of a balanced diet. |
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In a steamer set over simmering water steam the carrots, covered, for
10 minutes, or until they are just al dente. Quarter the carrots
lengthwise.
In a skillet, cook the carrots in the butter over moderate heat,
stirring, for 3 minutes; stir in the Amaretto and the ginger, and
cook the mixture, covered, over low heat for 3 minutes. Stir in the
almonds and salt and pepper to taste and simmer the mixture, covered
for 1 minute. Serves 6 to 8.
Serves: 6
Amaretto Carrots Recipe brought to you by Recipes To-Go