ORANGE SHERBET SALAD
This is a great Easter or summer salad. It has a very light taste with the sweetness of Mandarin oranges and orange sherbet!
Provided by Tara Holt
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 6h15m
Yield 6
Number Of Ingredients 4
Steps:
- Whisk the gelatin into the boiling water until dissolved. Allow to cool for 10 minutes, then stir in the orange sherbet until completely melted. Once the gelatin begins to thicken, stir in the drained mandarin oranges. Pour into a gelatin mold, and refrigerate until set, about 6 hours.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 28.7 g, Fiber 0.3 g, Protein 2.8 g, Sodium 106.6 mg, Sugar 28.4 g
AMBROSIA SALAD
During last-minute menu planning, I often include this classic ambrosia salad recipe because I keep the ingredients on hand. -Judi Bringegar, Liberty, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.
Nutrition Facts :
ORANGE FILLING
Make and share this Orange Filling recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Dessert
Time 20m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix sugar and corn starch in double boiler.
- Add beaten egg yolk and orange juice. Cook for 10 - 15 minutes or until thick.
- Remove from heat, add butter and peel.
- Cool.
- Lemon Cream Filling 1 egg yolk, beaten 1/2 cup sugar 2 Tbsp corn starch 1/4 cup lemon juice 1/8 tsp grated lemon peel 1/2 tsp butter 1/2 cup water.
- Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes. Add butter.
- Cool.
"WE THOUGHT IT WAS A LAYER CAKE SANDWICH"
Perfect for a bridal or baby shower, luncheon or holiday party, this savory meat and cheese sandwich will impress your guests with its layer cake appearance. Cooking time is refrigeration time.
Provided by BonnieZ
Categories Lunch/Snacks
Time 5h30m
Yield 1 sandwich cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- You will also need: 1 8-inch round cake pan, 3" deep.
- Spray 8 inch cake pan with non stick spray.
- Form the thawed dough into an 8-inch round loaf and press into cake pan.
- Bake at 350F for 20 to 25 minutes or until bread sounds hollow when tapped.
- Cool 5 minutes and then remove from pan and cool thoroughly.
- Once cooled cut the loaf horizontally into 4 equal slices, (these will be the"cake" layers).
- To assemble the"cake", line the same baking pan with enough plastic wrap to hang over all sides 8 inches.
- Spread bottom slice of bread with 2 tbsp of butter and 2 tbsp of horseradish.
- Top with roast beef, provolone& roasted red peppers.
- Spread second slice of bread with remaining butter& horseradish and place it horseradish side down on top of roast beef layer.
- Spread the top of the second bread slice with 2 tbsp mayonnaise and then top with turkey, swiss cheese and sprouts.
- Spread third slice of bread with remaining mayonnaise and place mayo side down on top of turkey layer.
- Spread top of third bread layer with 2 tbsp honey mustard and top with lettuce, ham and cheddar cheese.
- Spread cut side of loaf top (fourth layer) with remaining honey mustard and place mustard side down on top of ham layer.
- Place assembled"cake" in plastic lined pan and bring plastic wrap around cake to cover.
- Refrigerate 4 hours, (to make the cake more compact and easier to"ice" place a large pan on top of the cake and weigh down with heavy object such as canned food while refrigerating).
- To ice the"cake", beat cream cheese with an electric mixer until light& fluffy.
- Carefully remove cake from 8 in pan, unwrap and place on cake serving platter.
- Using an offset spatula neatly spread the top and sides of the"cake" with cream cheese.
- Using a#21 tip, pipe remaining cream cheese along bottom to make shell border and then garnish with olives at every second shell.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 501, Fat 43.1, SaturatedFat 23.6, Cholesterol 141.4, Sodium 987.6, Carbohydrate 8.6, Fiber 0.6, Sugar 4.5, Protein 21.2
MANDARIN ORANGE AND SHERBET RING WITH AMBROSIA FILLING
Planning a baby or bridal shower, a spring or summer party? This "to die for" combination will have your guests begging for the recipe. You can make it the day before and the jello ring or ambrosia can be served on their own.
Provided by Lorac
Categories Dessert
Time 4h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Bring juice to a boil, add jello and stir until disolved.
- Add sherbet and stir until melted.
- Add oranges, then pour into a 1 1/2 qt lightly oiled ring mold.
- Refrigerate until firm, or overnight.
- Combine all Ambrosia ingredients and refrigerate 3 hours or overnight.
- Unmold jello ring, fill center with Ambrosia, spoon the rest around the mold.
Nutrition Facts : Calories 382.8, Fat 18.9, SaturatedFat 9, Cholesterol 10.1, Sodium 114.6, Carbohydrate 52.3, Fiber 4.7, Sugar 41.8, Protein 5.8
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5/5 (2)Category SaladCuisine AmericanCalories 194 per serving
- In a medium bowl, stir hot water into the Jell-O powdered gelatin until it is completely dissolved. Add the mandarin orange juice and the softened sherbet and continue to mix until the sherbet is melted.
- Spray a jello mold (or an 8x8-inch glass pan) with nonstick spray. Pour the Jell-O mixture into the mold and gently scatter the orange slices into the mixture.
- Refrigerate for several hours (or overnight) until well set. Carefully turn out the chilled jello mold onto a decorative plate (see tips below). Or if you used a square dish, you can just put it out for scooping and serving. Keep refrigerated until ready to serve.
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5/5 (6)Total Time 12 hrs 20 minsCategory Salad, Side DishCalories 94 per serving
- In medium bowl, add orange gelatin powder and then 2 cups boiling water, stir until dissolved. Add 1 cup of reserved mandarin orange juice and combine.
- Lightly spray a jello mold (I used a Bundt pan) or serving bowl with nonstick spray. Pour gelatin mixture into mold or bowl, gently scatter orange segments over and into mixture.
- Refrigerate overnight until well set. Turn mold out onto a serving plate or scoop and serve out of the bowl. Enjoy!
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