green beans amaretto
Adapted from this recipe, which I made unaltered a few months ago and found to be disgustingly sugary, like candied green beans. My friend and boyfriend actually liked the original recipe, so I tried again with some changes. This adaptation is the polar opposite of disgusting. (The friend and boyfriend liked it better too.)
Green Beans Amaretto
-1 lb green beans
-3/4 cup Disaronno (I tried this with a cheap amaretto and it was nasty; don't skimp!)
-1/4 cup Jim Beam (or something similar)
-1/3 cup + 1 T chicken broth (actually I just sloshed some on, so I'm guessing here)
-juice of one juicy lemon
-slivered almonds, to taste
-1 T margarine
-1 heaping cereal spoon corn starch
Boil the green beans until they're half done (or if you buy those microwavable bags of pre-cleaned beans like I do, microwave them for three minutes).
While the beans are cooking, pour the alchohol into a frying pan large enough for all your green beans. (There's probably a real name for "frying pan" but I don't know what it is. Anybody care to help?) Light it on fire with one of those grill lighters so that you don't light your hand on fire. Try not to burn the apartment down. (I found that my boyfriend came in handy at this point in the cooking process. Oh, and DON'T put the pan on heat beforehand. I'm new to this lighting the food on fire thing.)
When the flames go out, add the 1/3 cup chicken broth, lemon juice, almonds, margarine and partially-cooked beans. Place on burner at medium heat. Stir as necessary.
When the beans are nearly done, mix the corn starch in a small bowl or cup with the remaining tablespoon of room temperature chicken broth. When there are no lumps left, pour it into the pan, stir until thickened, and serve.
So good!
Green Beans Amaretto
-1 lb green beans
-3/4 cup Disaronno (I tried this with a cheap amaretto and it was nasty; don't skimp!)
-1/4 cup Jim Beam (or something similar)
-1/3 cup + 1 T chicken broth (actually I just sloshed some on, so I'm guessing here)
-juice of one juicy lemon
-slivered almonds, to taste
-1 T margarine
-1 heaping cereal spoon corn starch
Boil the green beans until they're half done (or if you buy those microwavable bags of pre-cleaned beans like I do, microwave them for three minutes).
While the beans are cooking, pour the alchohol into a frying pan large enough for all your green beans. (There's probably a real name for "frying pan" but I don't know what it is. Anybody care to help?) Light it on fire with one of those grill lighters so that you don't light your hand on fire. Try not to burn the apartment down. (I found that my boyfriend came in handy at this point in the cooking process. Oh, and DON'T put the pan on heat beforehand. I'm new to this lighting the food on fire thing.)
When the flames go out, add the 1/3 cup chicken broth, lemon juice, almonds, margarine and partially-cooked beans. Place on burner at medium heat. Stir as necessary.
When the beans are nearly done, mix the corn starch in a small bowl or cup with the remaining tablespoon of room temperature chicken broth. When there are no lumps left, pour it into the pan, stir until thickened, and serve.
So good!