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Archive for savory

Easy 5 Ingredient Hash Browns

Wednesday, May 17th, 2017
Easy Hash Browns

Fry these up and enjoy them for breakfast (or dinner)!

Remember those 4 Cheese Jalapeño Meatballs? Well, we’ve got just the thing to pair them with. Don’t forget some hash browns! They are so simple that they’re worth the twenty minutes or so it takes to put them together. Plus, you can save time and make them while the meatballs cook! Check out our video to see how they were made!

Ingredients

Hash Brown Ingredients

  • 2 potatoes
  • ½ cup onion, chopped
  • 1 bell pepper, chopped
  • 1 tsp salt
  • 1 tsp pepper

Directions

    1. Slice and thinly chop potatoes.
    2. Add potatoes to greased pan on medium heat.
    3. Cook for 15 minutes.
    4. Add onions, bell peppers, salt, and pepper and cook for another 10 minutes.
    5. Serve with our 4 Cheese Jalapeno Meatballs.

    • To serve everything at the same time, start cooking the potatoes about 5 to 10 minutes before you start baking the meatballs.
Savory Muf-FUNS

These savory muffins should be outlawed!

Yield: 12 muffins
IMPORTANT NOTE: DO NOT USE PAPER MUFFIN PAN LINERS WITH THIS RECIPE!!

Cardamom Oil Extract

Cardamom Oil Extract is available online, to order the Cardamom WS Extract, please call us at 1-800-Amoretti.

Ingredients

    • 1½ cups unbleached flour
    • 1½ tsp aluminum-free baking powder
    • ¾ tsp baking soda
    • ¾ tsp salt
    • ⅛ cup minimally refined sugar
    • 2 eggs, lightly beaten
    • 1 cup plain yogurt
    • ¼ cup sunflower oil (use sunflower oil ONLY)
    • 1 tsp fresh rosemary, finely minced
    • ⅔ can whole kernel corn (rinsed and well-drained)
    • 1½ tsp Amoretti® Cardamom WS Extract #1093 OR Amoretti® Cardamom Oil OS Extract #591

Directions:

    1. Preheat oven to 375°F.
    2. Combine all DRY ingredients in a large bowl and whisk vigorously with a medium wire whisk for one minute.
    3. JAX

      Contributed by Jackson “Jax” Strauch, Amoretti Customer Service

    4. Add drained corn to dry ingredients and mix carefully with a wooden spoon to avoid mashing the corn.
    5. In a separate medium-sized to large bowl, combine all WET ingredients and whisk with a medium wire whisk for one to two minutes.
    6. Combine wet and dry ingredients and mix thoroughly with a wooden spoon. DO NOT over-stir. Mixture should be well-mixed and sticky, not runny.
    7. Spray muffin pans with an olive oil spray, making sure the cups are thoroughly coated.
    8. Fill muffin cups two-thirds to three-quarters full.
    9. Bake muffins for 25 minutes.
      IMPORTANT: DO NOT OPEN OVEN DOOR WHILE MUFFINS ARE BAKING!!
    10. After 25 minutes, test muffins for doneness with a thin wooden skewer. The skewer should come out clean when removed from muffin.
    11. Remove muffins from oven, leaving them in muffin pans, and move to cooling rack(s). Cover with a towel and cool for about ten minutes.
    12. Remove muffins from muffin pans and either serve immediately or, for longer storage in refrigerator, place on cooling rack(s), cover with towel and allow to cool completely. Place in a covered container and refrigerate.

PLEASE ENJOY!!