EGGNOG MOLDED SALAD
For an excellent holiday gelatin salad, try this one. It looks so lovely on a platter and tastes good with the fruit and a hint of eggnog flavor. It goes well with any meal because it's refreshing. -Alice Ceresa, Rochester, New York
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, sprinkle unflavored gelatin over 1/4 cup cold water; let stand 1 minute., Drain pears over a 2-cup measuring cup, reserving syrup. Add enough water to the syrup to measure 2 cups; pour into a saucepan. Bring to a boil; remove from heat. Add lemon gelatin and unflavored gelatin mixture; stir 2 minutes to dissolve completely. Cool 15 minutes., Stir in sour cream and eggnog until well blended. Refrigerate until partially set., Cut oranges and drained pears into chunks; stir into gelatin mixture. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate, covered, until firm. If desired, serve with oranges, cherries and mint.
Nutrition Facts :
EGGNOG FRUIT SALAD
Yes, I am posting another Eggnog recipe. lol...Now, I must say if you love Eggnog as I do you will enjoy this easy recipe. I did make some changes from the original recipe of my cookbook, based on my preferences of fruit and decision to use a vanilla mousse mix. This sure packs lots of flavor and the aroma of Eggnog is divine. I...
Provided by Kimberly Biegacki
Categories Other Salads
Time 15m
Number Of Ingredients 11
Steps:
- 1. In a small bowl combinge eggnog, vanilla mousse mix and nutmeg. Beat at high speed with electric mixer till soft peaks form. (about 5 minutes).
- 2. Combine fruits and nuts. [I sliced up the apples, peaches and pears into smaller bites]. ---I didn't end up putting in the pineapple because I only had a crushed pineapple. The fresh blueberries, granny smith apple and pecans really blended well together.
- 3. Now, fold into eggnog mixture. Cover and chill in refrigerator for several hours and even overnight would be good. Stir gently before serving.
- 4. NOw, I tasted this with only 1/2 the amount of the fruit mixed in and it was yummy too. Much stronger taste of eggnog and thicker constistency too. Could be made either way. This is a pic of that way too.
- 5. This is what I had in the cupboard and decided to use. I had chocolate and strawberry that I thought might be good too.
EGGNOG
From the Great Big Food Show
Provided by Alton Brown
Categories beverage
Time 15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine.
- Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture. Chill and serve.
PERFECT SUMMER FRUIT SALAD
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Provided by Nicole Graham Holley
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 3h30m
Yield 10
Number Of Ingredients 13
Steps:
- Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
- Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g
EGGNOG SALAD
Make and share this Eggnog Salad recipe from Food.com.
Provided by Leta8076
Categories Gelatin
Time 2h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place unflavored gelatin and crushed pineapple in a small saucepan.
- Allow to set for 5 minutes, then add lemon juice.
- Cook and stir until gelatin dissoves.
- Add eggnog and celery, mix well.
- Pour into 12x7" pan.
- Chill until almost firm.
- Place cranberry juice in saucepan and heat to boiling.
- Add raspberry gelatin, stirring until dissolved.
- Gently stir in relish.
- Chill this mixture until partially set; then pour over eggnog mixture.
- Chill until firm.
- To serve, cut into squares.
Nutrition Facts : Calories 101.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 18.7, Sodium 55.5, Carbohydrate 18.3, Fiber 0.2, Sugar 15.4, Protein 2.4
CRANBERRY-EGGNOG GELATIN SALAD
Refreshing and bursting with flavor, this festive jello salad is a great choice for a holiday potluck or make ahead Thanksgiving side. The sweet pineapple-eggnog layer contrasts nicely with the cool and tangy gelatin on top. Since it has to chill overnight, it's a good pick for those dishes you want to prepare a day ahead. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve raspberry gelatin in boiling water. Stir in cold water, then cranberry sauce, orange and orange zest. Pour into a 10-in. fluted tube pan or 12-cup ring mold coated with cooking spray; refrigerate until firm, about 40 minutes., Meanwhile, drain pineapple; pour juice into a saucepan. Sprinkle unflavored gelatin over juice and let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved., In a large bowl, combine eggnog and lime juice. Gradually stir in gelatin mixture. Chill until soft-set. Fold in pineapple. Spoon over raspberry layer. Refrigerate overnight. Unmold onto a serving platter.
Nutrition Facts :
EGGNOG AND CRANBERRY SALAD
This is a perfect recipe for the holidays. It gives a delicious and beautiful combination of holiday favorites - cranberries and eggnog.
Provided by Sylvia Brunson
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Yield 9
Number Of Ingredients 10
Steps:
- Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set.
- Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.
- Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch glass dish. Chill until firm.
- Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 50.7 g, Fat 2.4 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 256.3 mg, Sugar 45.5 g
EGGNOG CRANBERRY SALAD
This is either a fantastic dessert or salad. I serve it with roasted turkey at Thanksgiving or anytime. You can use sugar free jello, pudding mix and cool whip. My family can't tell the difference. Thank you Teresa ( a co-worker)
Provided by mandabears
Categories Gelatin
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium sized saucepan over nedium heat cook lemon gelatin mix, vanilla pudding mix and 2 cups water until it comes to a boil.
- Remove from heat and stir in lemon juice.
- Chill until partially set.
- Dissolve raspberry gelatin mix in 1 cup boiling water.
- Stir until completely dissolved.
- Beat in cranberry sauce until foamy.
- Fold in celery and nuts if desired at this time.
- Chill until partially set.
- Add nutmeg to cool whip.
- Fold cool whip into lemon jello/pudding mix.
- Pour 1/2 of lemon jello/pudding mix into a large mold.
- Carefully spoon 1/2 raspberry mixture on top of lemon jello/pudding mix, Repeat layers.
- Chill for at least 6 hours or overnight.
Nutrition Facts : Calories 694.2, Fat 24.5, SaturatedFat 13.3, Sodium 418.6, Carbohydrate 118.8, Fiber 2.9, Sugar 110.8, Protein 5.7
EGGNOG FRUIT SALAD
This recipe is from a GooseberryPatch book. Welcome Home for the Holidays. I don't want to take the credit here as it is a fabulous holiday salad. A twist on the usual Ambrosia Salad. The only variation I made was to use pears instead of peaches.
Provided by CoffeeB
Categories Apple
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine eggnog, topping mix, and nutmeg.
- Beat at highspeed with electric mixer until soft peaks form (about 5 minutes.).
- Combine fruits and nuts.
- Fold into eggnog mixture.
- Cover and chill in refrigerator for several hours or overnight.
- Stir gently before serving.
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