How To make Chicken Saronno
6 Boneless, skinless chicken
Breast halves Salt, pepper, garlic powder, Curry powder, flour 1/4 c Butter or margarine
1/2 lb Fresh mushrooms, thickly
Sliced 1/4 c Amaretto di Saronno
Grated rind & juice of one Lemon 1 1/2 c Chicken broth
1 tb Cornstarch
Patty shells Cut chicken into 1-inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat butter or margarine in a large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto di Sarono, grated lemon rind and juice. Simmer 5 minutes. Mix chicken broth and cornstarch; stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt, if necessary. Spoon mixture into patty shells. Optional garnish: diced tomato and parsley.
How To make Chicken Saronno's Videos
Attempting The Queen's Platinum Jubilee Trifle Recipe!
A trifle is a very popular dessert in the UK. But with the Queen’s platinum Jubilee (70 Years on the throne!) a competition was held to create the official jubilee dessert and that my friends is this lemon trifle with white chocolate shards and a whole lot more! I wish I had a chance to enter, but lots of you wanted me to make this and it is very good indeed, but you can definitely save a lot of time by buying ready made items if you want to cut corners – such as jelly, custard and the swiss roll! The real challenge is making it from scratch though and despite me being pretty un-British by not having a trifle serving bowl, a mixing bowl did ok – well, better than a candle holder! Good luck if you try it!
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Ingredients list:
For the Swiss roll
4 large eggs
100g caster sugar, plus extra for dusting
100g self-raising flour, sieved
butter, for greasing
For the lemon curd
4 egg yolks
135g granulated sugar
85g butter, softened
1 lemon, zest only
80ml fresh lemon juice
For the St Clement’s jelly
6 gelatine leaves
4 unwaxed lemons
3 oranges
150g caster sugar
For the lemon custard
425ml double cream
3 egg yolks
25g golden caster sugar
1tbsp cornflour
1tsp lemon extract
For the amaretti biscuits
2 egg whites
170g caster sugar
170g ground almonds
1tbsp amaretto
For the mandarin coulis
4 x 300g tins mandarins, drained
45g caster sugar
6g arrowroot
½ lemon, juice only
For the chocolate bark
50g mixed peel
1 tbsp caster sugar (optional)
200g white chocolate
To assemble
600ml Double cream, chilled until needed
Recipe method
#jubilee #trifle #recipe
HOW TO PREPARE CHICKEN YUM YUM!- Funny hot curries, non vegetarian
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Soft Amaretti Cookies, Delicious!
A traditional Italian Cookie that always amazes me. Plus it’s so simple to make, requires few basic ingredients and for those concerned, yes it’s also gluten free! Amaro means bitter, so traditionally you would use a bitter almond or even apricot kernels work well for this. Any good quality and natural almond concentrate will also work fine. Some a re dry and crispy, this version is the soft one on the inside, with a cracked crispy shell on the outside. These go perfect with a black coffee or simply as a snack. Just try and stop at one! If you’re an almond lover, you need to make these. Enjoy Soft Almond Amaretti Cookies
and happy cooking!
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HOW TO PREPARE APRICOT CHICKEN- FUNNY HOT RECIPES,FOOD, KITCHEN,COOKING,NON VEGETARIAN
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Amaretto Pineapple Wings | Sherika’s Kitchen
This delish recipe is what we’re having for Sunday lunch and I decided to share it with you!
You’ll need
Wings
Seasoning of your choice
BBQ Sauce of your choice
Sugar
Amaretto liquor
Pineapple juice and chunks
Soft Amaretti Biscuits
Ingredients:
200 g ground Almond (or coconut)
90 g icing Sugar
2 eggs whites
Few drops of bitter almond extract (optional)
Bake for 12 minutes at 180' degree Celsius
Little tip in case your dough feels too runny add 20 gr of almond flour