"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for AMARETTO CARROTS, by Pat Teich, is from GOURMET GIRLS COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bag frozen baby Belgium carrots, thawed 1/2 stick sweet butter 2 tablespoon light brown sugar 1 cup Amaretto
Warm carrots in butter in heavy skillet, over low heat. Do not let butter get too hot! Add brown sugar and cook until coated and syrupy. Add amaretto and cook until liquid is reduced and syrupy again. Serve immediately. Sprinkle with chopped parsley for garnish.
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