Highest Rated
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(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
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- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
ice Recipes
(Chronologically Listed)
Strawberry-Rhubarb Ice
Rhubarb cookbook gallimaufry press, 616 fourth street, nanaimo, b.
Canada v9r 1t7, $9.95.
In a 3 quart saucepan combine all ingredients.
Heat mixture to boiling over medium heat stirring occasionally.
Continue to cook until mixture bubbles and thickens - abt 10 min.
Remove mixture from heat and cool to room temp.
Puree mixture in food processor with chopping blade or in blender.
Pour into container of ice-cream make and process into ice following manufacturers directions.
Transfer to freezer container and freeze.
Without an ice-cream maker, pour mixture into an 8 inch square metal pan.
Cover with plastic wrap.
Freeze mixture until firm.
Break mixture into 1 inch chunks.
Process frozen chunks in food processor chopping blade until smooth and fluffy.
Put back in freezer until serving time.
Just before serving let ice stand at room temp for 15 minutes to soften slightly.
Strawberry Yogurt Ice Cream
Puree the strawberries and sugar, then sieve if preferred.
Mix with the yogurt.
Freeze in an ice cream maker for 20 minutes.
Alternatively, place the mixture in a freezer until just beginning to freeze around the edges.
Whisk the egg white and fold into the part frozen mixture.
Return the ice cream to the freezer until frozen.
Strawberry Mint Ice Cream Rankin
In a large bowl stir together strawberries and sugar until combined well.
Chill mixture, covered, stirring occasionally, 5 hours or overnight.
Drain strawberry mixture in a sieve set over bowl and reserve 2 cups strawberry slices.
In a food processor puree remaining slices with strained liquid until smooth and transfer to a bowl.
Stir in creams and extracts until combined well.
Freeze mixture in an ice-cream maker, adding reserved strawberry slices during last few minutes of freezing time.
Strawberry Italian Ice
Put a 9 or 10-inch metal cake pan in the freezer.
In a blender, blend the strawberries, sugar, and lemon juice until the mixture is smooth and the sugar is dissolved.
Add the ice cubes, blend the mixture until it is smooth, and pour it into the cold pan.
Freeze the mixture for 30 to 40 minutes, or until it is frozen around the edge, but still soft in the center.
Stir the strawberry ice, mashing the frozen parts with a fork, and spoon it into 2 bowls.
Strawberry Ice Lo Cal
Combine water,replacement and cornstarch in a saucepan.
Bring to a boil and reduce to a simmer.
Simmer for 5 minutes and stir in the puree and lemon juice with the food color.
Pour into freezer trays,cpover with wax paper and freeze.
For a fluffy texture freeze until mushy.
Scrape into a mixing bowl and beat unil just loosened.
Return to tray and freeze.
Strawberry Ice Cream Topping
Pour sugar over berries in bowl, and stir.
Cover & let stand about 3 hours in refrigerator.
Boil gently for 8 minutes in saucepan.
Add lemon juice, and boil gently 2 more minutes.
Let stand until cooled.
Pack in freezer containers, leaving headroom.
Freeze.
Thaw before using.
Strawberry Ice Cream Soda
In each of four tall glasses put 3 tablespoons syrup, 1 cup soda water, and 1 to 2 scoops of ice cream.
Stir a little and serve.
Strawberry Ice Cream Short Cake
Lay biscuits out on a sheet pan.
Sprinkle with granulated sugar.
Bake in preheated 350 degree oven until golden brown.
Remove from oven and cool.
When cool split with fork and lay out flat.
Add generous scoop of ice cream, 3 ounces Frozen strawberries, 2 ounces Sliced fresh strawberries.
Add a dollop of whipped cream.
Top with strawberry fan.
Enjoy!
Strawberry Ice Cream Sandwich
Place one half of the ice cream sandwich on a serving plate.
Spread 2 tablespoons of the strawberry jam on top.
Place the other sandwich half on top of the jam.
Cover the top and sides evenly with the whipped topping.
Garnish with the sliced strawberries and serve immediately.
Recipe for sunday, 4/26/98.
Relive your childhood with this appealing snack!
All recipes this week are from the cookbook quick & easy diabetic recipes for one, featuring appetizing single-serving dishes along with helpful meal planning, shopping, and food preparation tips for eating healthy on your own.
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ada-order 1-800-232-6733.
Strawberry Ice Cream Cake
Put cake cubes in 9″x9″x1 1/2″ dish.
Combine pudding and milk in bowl.
Add ice cream and beat until blended.
Pour over cake cubes and set aside until firm.
Dissolve jell-o in boiling water and add frozen strawberries and stir until thickened.
Pour over pudding layer.
Chill until set.
Strawberry Ice Cream
Puree the strawberries in a blender or food processor, then turn them into a bowl and season with the lemon juice and sugar to taste.
Add the mint or black pepper, if used.
Stir in the cream.
Freeze-churn until the ice cream is ready to serve.
Strawberry Ice
Combine sugar and water in medium saucepan.
Heat, stirring, until sugar dissolves, then boil 5 minutes.
Cool.
Force berries through food mill or blend in blender or food processor.
Strain to remove seeds, if desired.
Blend strawberry puree and lemon and orange juices into syrup.
Pour into freezer trays and freeze.
Remove from freezer 20 minutes before serving.
Turn into bowl and stir with wooden spoon until smooth.
To make an especially attractive dessert, present scoops of ice in cantaloupe or honeydew melon halves.
Strawberry Daiquiri Ice
If using fresh strawberries, spread in one layer on a baking sheet and freeze, uncovered, until frozen solid.
Place frozen berries and remaining ingredients in a food processor or blender.
Process until smooth.
If your machine struggles to process the fruit, let fruit stand 10 to 15 minutes at room temperature to thaw slightly.
Serve immediately or store in freezer until 5 to 15 minutes before serving, then place in refrigerator or on counter to soften enough that it can be scooped.
* timesaver tip: recipe can be prepared up to 2 days ahead and stored in freezer.
The rum lowers the freezing point of the ice, which helps it maintain a smooth texture.
Strawberries With Champagne Ice
Cost: $ - preparation time: 10 minutes difficulty level: 1 - servings: 14- 1/2 cup per serving.
With a vegetable peeler, peel zest in strips from oranges and lemon.
Squeeze juice from oranges and lemon.
In a large saucepan, combine water, 3/4 cup sugar, and citrus zest.
Bring mixture to a boil over medium-high heat; boil for 5 minutes.
Remove from heat.
Discard zest.
Pour liquid into a large bowl and stir in orange and lemon juices and liqueur.
Cover and refrigerate for 2 hours.
Stir 2 cups champagne into juice mixture.
Pour into 8-inch square pan and freeze until slushy, 2-1/2 to 3 hours.
Beat juice mixture in a mixing bowl or process in a food processor or blender until smooth.
Pour back into pan and refreeze for 2 to 3 hours, stirring occasionally.
Meanwhile, hull strawberries and cut in half.
Put in a medium bowl and stir in 1 cup champagne and 1 tablespoon sugar.
Cover and refrigerate for at least 2 hours.
Place strawberries in goblets and fill with champagne ice.
Stewed Plums In Honey With Cinnamon Ice-Cream
Ice-cream
In a small saucepan combine milk, cream, cinnamon and vanilla bean, bring to a boil.
In a bowl beat egg yolks and sugar until light and lemon-colored.
Gradually stir in the hot liquid.
Return to pan.
Over low heat beat until cream thickens.
Do not boil !! remove spices, let cool, freeze.
Plums:
Wash, halve and pit the plums.
In a saucepan caramelize sugar.
Add plums and stir well.
Moisten with wine and kirsch.
Add pine kernels, pistachio nuts, honey and liqueur.
Simmer for 10 minutes.
Strain plums, collect juice.
Transfer to a small saucepan, add lemon juice and boil sauce down to half its volume.
Return plums to sauce and simmer gently for 15 minutes.
Serving:
Arrange plums and sauce in a soup plate.
Top with cinnamon ice-cream and garnish with fresh mint.
The plums can be served warm as well as cold.
Stewed Gingered Rhubarb With Vanilla Ice Cream
Melt butter in heavy large saucepan over mediumhigh heat.
Add ginger and rhubarb, and saute 2 minutes.
Add water, sugar and lemon juice.
Bring to boil.
Reduce heat and simmer until rhubarb is very tender, stirring frequently, about 15 minutes.
Remove from heat and cool slightly.
Scoop ice cream into glass dishes.
Spoon warm rhubarb over.
Garnish with mint and.
Spicy Pecan Roll With Eggnog Ice Cream
Adjust rack in lower third of oven and preheat oven to 350 degrees.
Line a 10 by 15- inch jellyroll pan with aluminum foil, leaving a 2 inch overhang at each short end.
Mix the ground nuts with cocoa, spices, salt and pepper in a small bowl.
In a large bowl, whisk the eggs and sugar to combine.
Rest the bowl in a hot water bath that is hot to the touch, about 120 degrees.
Whisk egg and sugar mixture until it reaches about 100 degrees.
Remove the bowl from the water bath and whip mixture in a heavy-duty mixer at medium speed until it is light ivory in color and very fluffy, about 6 minutes.
Add the vanilla extract during the final minutes of whipping.
Fold in half of the ground pecan mixture until incorporated and then fold in the remaining half.
Pour the batter into the prepared pan and spread it evenly.
Bake 8 to 11 minutes or until the cake is set on top and springs back when lightly pressed in the center.
Remove pan from the oven, run a knife around the edges to loosen the cake from the sides of the pan.
Lift the cake by the foil overhang to remove from pan and transfer to a wire rack.
Cover the cake with a sheet of aluminum foil, folding the foil in a tent-like fashion so that it does not stick to the cake but keeps the moisture in while the cake cools.
Cool for 30 to 60 minutes.
Lift the cake in its foil off the wire rack to the work surface.
Allow ice cream to soften.
Spread it evenly over the cake with an offset metal spatula all the way to the edges except for one of the long edges of the rectangle, leave about an inch before reaching that edge.
Starting with the opposite long edge of the cake, roll the cake off of its foil until it forms the shape of a log.
Wrap the roll securely in aluminum foil and freeze.
Remove cake from freezer 30 minutes before serving.
Remove foil and slice with a serrated knife.
Sprinkle with powdered sugar before serving.
Spicy Applesauce Ice Cream Pie
Heat oven to 3500f.
Generously grease and flour bottom, sides and rim of two 9-ich pie pans or round cake pans**.
In a large bowl, blend all ingredients, except the ice cream, until moistened.
Beat two minutes at highest speed.
Spread half batter 2 1/4 cups in bottom of each prepared pan.
Do not spread up sides of pan.
Bake at 3500f for 25 to 30 minutes; do not overbake.
Crusts should collapse to form pie shells.
Cool completely before filling.
In a large bowl, blend softened ice cream until smooth.
Divide and spread evenly in center of pie shells leaving a 1/2 inch rim.
If desired, drop spoonfulls of ice cream topping on top, swirl with a knife.
Freeze pies at least 2 hours before serving.
Store in freezer.
Once pies are frozen, wrap airtight to avoid freezer burn.
** do not use 8-inch pans.
They are too small.
Spiced Ice Tea
Pour 3 cups boiling water over 5 tea bags.
Add 1/8 tsp.
Each of ground nutmeg and cinnamon and steep 3 minutes.
Remove tea bags, stir in 1/3 cup sugar and chill.
Just before serving, add 1 1/2 cups cranberry juice cocktail, 1/3 cup orange juice, 3 tbls.
Lemon juice and 1 cup cold water.
Serve over ice.
Sparkling Lemon Ice
Prepare gelatin with water, seltzer, lemon juice and lemon peel.
Pour into 9″ square pan; cover.
Freeze 3 hours or until firm.
Let stand at room temperature 10 minutes.
Beat or process until smooth.
Spoon into 6 dessert glasses.