Janettes Ambrosia Recipes

FRUIT AMBROSIA

Steps:

• Drain the liquid from all the cans of fruit. Thin the sour cream with whichever fruit juice you would like. Mix all the ingredients together with the thin sour cream.

JANETTE'S AMBROSIA

Steps:

• In a large mixing bowl, stir the orange juice and honey together until well blended. Add the fruit and toss to combine. Scoop the ice cream into 4 dessert bowls and top with the fruit mixture. Spoon the rum over the top and sprinkle with toasted coconut. Serve immediately.

CHRISTINA'S AMBROSIA

Steps:

• In a large mixing bowl, whip the cream cheese, pineapple, and sour cream until light. Mix in remaining ingredients. Divide among 4 serving bowls, sprinkle with remaining coconut and serve.

AMBROSIA EXTREME MAKEOVER

Steps:

• In a small bowl, combine the creme fraiche, orange and lemon juices, sugar and mint.
• Peel and slice the bananas, put in a large bowl, along with the cantaloupe, pineapple, strawberries and grapes. Add the crème fraiche mixture and toss gently to coat the fruit with the dressing.
• Put the salad into a serving dish or bowl and garnish with the kiwi slices.
• Chef's notes:
• I've also served this salad with a scoop of frozen yogurt instead of mixing in crème fraiche.

AMBROSIA

Steps:

• Remove the skin and membranes from the oranges and slice them in 1/4-inch slices. Place a layer of orange slices in the bottom of a large glass bowl, add a layer of coconut, then a layer of papaya, then blackberries, then starfruit, and then pecans. Repeat the process until all the fruit has been used. If the oranges are not especially sweet, a light layer of blueberry or clover honey will help.
• Cover the bowl tightly and refrigerate for an hour or more before serving.

JANETTE'S HEALTHY TV DINNERS

Steps:

• If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments.
• Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 "meatballs" over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan.
• Divide the frozen peas among 1 of the remaining compartments in each tray and spray a little "butter" over the top. Put 2 peach halves in the remaining compartment of each tray. Sprinkle with granola, cloves and cinnamon. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months.
• To cook: Preheat the oven to 350 degrees F.
• Let dinners stand at room temperature for 5 minutes. Bake dinners until heated through, 35 to 40 minutes. Serve immediately.
• Preheat the oven to 350 degrees F. Spray a shallow baking dish with the cooking spray and set aside.
• Cook the lasagna noodles according to package directions. Drain and pat dry.
• Spread 1 cup of the pasta sauce in the bottom of the prepared baking dish. In a small bowl, combine the ricotta, kosher salt, pepper, cayenne, nutmeg, and 1 tablespoon of the Parmesan. Spread 2 tablespoons of ricotta mixture across 1 end of a lasagna noodle, about 1-inch from the edge. Spoon 2 tablespoons of the ragu over the ricotta and top with 2 tablespoons of spinach. Roll up the noodle around the filling. Repeat with remaining noodles and filling. Place the roll-ups in the prepared pan as you make them.
• Spoon the remaining sauce over the roll-ups and sprinkle with the remaining 5 teaspoons Parmesan. Bake until heated through, about 30 minutes. Serve immediately.
• Preheat the oven to 350 degrees F.
• Reserve 1/4 cup of the bread crumbs and mix with the Parmesan cheese. Set aside. Combine all remaining ingredients in a medium bowl. Form the mixture into 12 (1-inch) balls. Roll the meatballs in the bread crumb/cheese mixture to coat evenly.
• Spray a large nonstick skillet with cooking spray and place over medium heat until hot. Add meatballs and cook, turning occasionally, until lightly browned on all sides, about 2 minutes. Lightly spray the top with olive oil spray and shake pan to coat the balls. Place the pan in the oven and bake for 12 minutes to ensure that the egg is fully cooked
• Coat a large nonstick skillet with cooking spray, add the olive oil, and place over medium heat until hot. Add onions and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes more.
• Add the mushrooms and salt and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 15 minutes. The salt will help to pull the moisture out of the mushrooms and create a nice, dry texture. Stir in Parmesan and dry milk and cook 2 to 3 minutes more.
• Remove from heat and stir in parsley and lemon juice. Season with salt and pepper, to taste.

AMBROSIA SALAD

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Spread the pecans on a small baking sheet and bake, stirring once halfway through, until lightly browned and toasted, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely.
• Whip the heavy cream in a medium bowl with an electric mixer to stiff peaks. Stir in the sour cream by hand until combined. Stir in the marshmallows, pineapple and coconut. Gently fold in the mandarin oranges. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight.
• Right before serving, roughly chop the pecans. Fold the pecans and maraschino cherries into the ambrosia salad. Transfer to a serving bowl and serve immediately.