Amaretto Almond Cream Sauce Recipes

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AMARETTO CHICKEN



Amaretto Chicken image

Rich and tasty. I had this in a restaurant years ago, experimented with it at home until I finally got it right.

Provided by Rebecca Swift

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

½ cup butter, divided
4 skinless, boneless chicken breast halves
3 green onions, diced
1 pound fresh mushrooms, sliced
3 cloves garlic, crushed
½ teaspoon chopped fresh tarragon
1 cup heavy cream
1 cup shredded Gruyere cheese
½ cup amaretto liqueur
¼ cup capers

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.

Nutrition Facts : Calories 804 calories, Carbohydrate 23.4 g, Cholesterol 239.4 mg, Fat 57.2 g, Fiber 1.8 g, Protein 36.8 g, SaturatedFat 34.3 g, Sodium 598.7 mg, Sugar 15.5 g

ALMOND AMARETTO BREAD PUDDING WITH AMARETTO SAUCE



Almond Amaretto Bread Pudding with Amaretto Sauce image

This recipe is a little different from other bread puddings I've made but it is really amazing! The Amaretto flavor is wonderful with the cinnamon and the cream sauce, well I could just drink that stuff. Give it a try, you won't be disappointed.

Provided by Donna Graffagnino

Categories     Puddings

Time 55m

Number Of Ingredients 17

butter or margarine
1 loaf french bread
4 c milk
1 can(s) (6 oz) condensed milk
6 eggs
2 c sugar
1 Tbsp almond extract
2 tsp vanilla extract
1/3 c amaretto
1/2 c raisins (optional)
1/3 c cinnamon
1 c sliced or slivered almonds
AMARETTO CREAM SAUCE
2 Tbsp cornstarch
1/2 c amaretto
2 c heavy or whipping cream
1 c sugar

Steps:

  • 1. Grease a 9 x 11 x 2 inch baking pan with butter or margarine.
  • 2. Cut or tear French bread into 1/2 - 1 inch pieces. Soak in milk and condensed milk until all milk is absorbed.
  • 3. In separate bowl, mix eggs, sugar, almond and vanilla extracts and Amaretto.
  • 4. Combine all ingredients, then stir in raisins. Fold in cinnamon - most of the cinnamon will stay on the surface (it doesn't have to be evenly mixed.)
  • 5. Pour into buttered baking dish and sprinkle the top with almonds pieces and a little cinnamon. Bake at 350º F for 40-55 minutes or until knife inserted in center comes out clean.
  • 6. SAUCE DIRECTIONS:
  • 7. In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
  • 8. In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisk constantly. Bring mixture to a boil then reduce heat and cook for 30 seconds, whisking constantly.
  • 9. Remove saucepan from the heat and add sugar. Whisk until sugar is dissolved and allow sauce to cool down before serving with bread pudding.
  • 10. NOTE: I don't use raisins in this recipe but if you love raisins in your bread pudding then add them. It's good both ways.

AMARETTO-ALMOND SAUCE



Amaretto-Almond Sauce image

From Cooking Light's 1990 Annual Cookbook. Can be spooned over angel food cake, ice cream, baked apples or ice milk.

Provided by the_cookie_lady

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

3 tablespoons sugar
2 teaspoons cornstarch
1/2 cup water
3 tablespoons amaretto liqueur
1/2 teaspoon lemon juice
2 tablespoons sliced almonds
1/4 teaspoon almond extract

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.

Nutrition Facts : Calories 39.5, Fat 1, SaturatedFat 0.1, Sodium 0.5, Carbohydrate 7.5, Fiber 0.2, Sugar 6.4, Protein 0.4

ALMOND AMARETTO CHEESECAKE



Almond Amaretto Cheesecake image

Almond Amaretto Cheesecake is a rich, decadent dessert with a graham cracker crust and a creamy, almond-flavored filling. Top this homemade cheesecake with a layer of toasted almonds, and you've got the perfect ending to dinner tonight!

Provided by Jessica - The Novice Chef

Categories     Cheesecake

Time 12h20m

Number Of Ingredients 20

1 3/4 cups graham cracker crumbs
5 tablespoons granulated sugar
6 tablespoons melted butter
pinch of salt
4 (8-oz) bars cream cheese, softened
1 cup granulated sugar
4 large eggs
1/2 cup amaretto liqueur
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons cornstarch
pinch of salt
1 cup sliced almonds
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
1/3 cup heavy cream
3 tablespoons amaretto
whip cream
maraschino cherries
additional sliced almonds

Steps:

  • CRUST: 1. Place oven racks in the center of the oven. Preheat oven to 350°F. Line a 9-inch springform pan with a round of parchment paper (cut to fit), set aside. 2. In a medium-sized bowl, combine graham cracker crumbs, sugar, butter and salt until well combined. Using the bottom of a measuring cup, press crust into the bottom and halfway up the sides of prepared springform pan. Bake for 7 minutes and remove from the oven and set aside. 3. Reduce oven heat to 325°F. FILLING: 1. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with granulated sugar until no lumps remain. 2. Add eggs, one at a time, beating mixture between each egg, then beat in the amaretto, vanilla extract and almond extract. Add cornstarch and salt and beat until smooth. 3. Tap the cheesecake batter bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. 4. Bake for 30 minutes at 325°F. Reduce temperature to 250°F and continue baking for another 35 minutes. Once this time has elapsed, turn the oven off and keep cheesecake inside for another 30 minutes, but DO NOT OPEN THE OVEN DOOR. After the 30 minutes has passed, crack the oven door open to let cheesecake cool slowly for one hour before removing. 5. Allow cheesecake to cool to room temperature on the counter (approximately 3-4 hours) before covering with plastic wrap and transferring to the fridge to chill. 6. Refrigerate cheesecake until completely chilled (about 6-8 hours, or overnight). Open springform pan and remove the metal collar. TOPPING: 1. Preheat the oven to 325°F and spread the almonds on a rimmed baking sheet. Bake them for 7 to 8 minutes or until just fragrant. Remove from oven and set aside. 2. In a medium saucepan over medium heat, combine the butter and brown sugar, stirring often, until smooth. Add the heavy cream and amaretto and bring to a low boil. Boil for 5 minutes, then remove from heat. Stir in toasted almonds. Allow sauce to cool to room temperature before pouring over the cooled cheesecake.

Nutrition Facts : Calories 562 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 207 grams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

AMARETTO ALMOND CREAM SAUCE



Amaretto Almond Cream Sauce image

Make and share this Amaretto Almond Cream Sauce recipe from Food.com.

Provided by Mercy

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 tablespoon butter
1/4 cup almonds, sliced
2 tablespoons Amaretto
2 cups heavy cream
1 teaspoon tomato paste
1 chicken bouillon cube, crushed

Steps:

  • In a non-stick skillet, melt the butter and brown the almonds until golden brown; be very careful as they will burn quickly.
  • As soon as the almonds are nicely browned, add the Amaretto; be extremely careful as it should and will flame up for about 10 seconds or so.
  • After about 30 to 40 seconds you will have very little liquid in the pan (it will be dark brown).
  • Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil.
  • Reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often.
  • The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.
  • NOTE: If the Amaretto doesn't flare up in the pan, don't worry! Your sauce will be fine.

Nutrition Facts : Calories 327.5, Fat 34.4, SaturatedFat 19.7, Cholesterol 113.9, Sodium 194.3, Carbohydrate 3.6, Fiber 0.7, Sugar 0.6, Protein 3.1

SAVOURY AMARETTO CREAM SAUCE



Savoury Amaretto Cream Sauce image

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

1 tablespoon garlic, minced
2 tablespoons onions, minced
2 tablespoons olive oil
2 ounces Amaretto (di Saronno, etc)
2 cups chicken stock
1 1/2 cups whipping cream
2 tablespoons chives (optional)

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.

LAYERED ALMOND-CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SA



Layered Almond-Cream Cheese Bread Pudding With Amaretto Cream Sa image

Make and share this Layered Almond-Cream Cheese Bread Pudding With Amaretto Cream Sa recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 18

vegetable oil cooking spray
16 ounces white bread, sliced and divided
1 (8 ounce) package cream cheese, softened
9 large eggs, divided
1/4 cup sugar
3 teaspoons vanilla extract, divided
1 1/4 cups almond filling
1 cup butter, melted and divided
2 1/2 cups half-and-half
1 dash salt
2 tablespoons almond filling
2 tablespoons sugar
1 egg yolk
1/4 cup slivered almonds
1/2 cup amaretto liqueur
2 tablespoons cornstarch
1 1/2 cups whipping cream
1/2 cup sugar

Steps:

  • Coat a 13- x 9-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices as necessary to fit pan.
  • Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
  • Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
  • Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
  • Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
  • Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
  • Bake at 325° for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
  • Combine amaretto and cornstarch, stirring until smooth.
  • Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.

Nutrition Facts : Calories 604.4, Fat 44.9, SaturatedFat 25.5, Cholesterol 274.2, Sodium 488.1, Carbohydrate 39.7, Fiber 1.2, Sugar 17.3, Protein 11.7

LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE



Layered Almond Cream Cheese Bread Pudding with Amaretto Cream Sauce image

Provided by Food Network

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 17

Vegetable cooking spray
1 (16-ounce) loaf honey white bread, sliced and divided
1 (8-ounce) package cream cheese, softened
9 large eggs, divided
1/4 cup sugar, plus 2 tablespoons sugar
3 teaspoons vanilla extract, divided
11/4 cups almond filling, plus 2 tablespoons almond filling
1 cup butter, melted and divided
2 1/2 cups half-and-half
Dash salt
1 egg yolk
1/4 cup slivered almonds
Amaretto Cream Sauce, recipe follows
1/2 cup amaretto liqueur
2 tablespoons cornstarch
1 1/2 cups whipping cream
1/2 cup sugar

Steps:

  • Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
  • Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
  • Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
  • Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
  • Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
  • Preheat the oven to 325 degrees F.
  • Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
  • Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
  • Combine amaretto and cornstarch, stirring until smooth.
  • Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.

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