FoodSafari

Coconut Ice Cream

2012-05-04T04:45:00.008-07:00

1 cup heavy whipping cream
1/2 cup sugar
2 cups half and half
2 teaspoons vanilla
1 1/4 cup toasted coconut (extra for garnish)
In a medium size saucepan over medium-low heat warm the cream with the sugar and vanilla. When hot, but not boiling, remove from heat and let cool slightly. Add the half-and-half and the coconut, stirring well. Cover and place mixture in refrigerator to chill. Place in tub of electric ice cream maker. If not full, add 1/2 cup of cold milk and follow the ice cream maker's instructions. The ice cream should make in about 20 minutes.
Tip: To Toast Coconut: Place coconut on shallow baking pan and bake in 325 degree oven, 12 to 15 minutes, stirring often to prevent burning.

Raspberry Sorbet

2012-05-04T04:45:00.005-07:00

cups simple syrup (recipe follows)
3 Tbs. fresh lemon juice (about 1 lemon)
5 cups fresh or frozen raspberries
1 cup water
Combine syrup, lemon juice, raspberries at water. Divide into two equal portions. Blend one portion in a blender on high until smooth. Remove excess seeds by pouring mixture through a fine mesh strainer into a large bowl. Repeat with other portion. Transfer to a plastic storage container and chill in refrigerator for at least 2 hours. Pour mixture into an ice cream maker and follow directions for the machine. Scoop into serving dishes.
**Tip: If you don't have an ice cream maker, pour mixture into a 12 x 12-inch cake pan. Put in freezer. Stir every 15 minutes until slushy. Transfer to a plastic container and freeze for at least 6 hours.
Simple Syrup
2 cups water
2 cups sugar
To make the syrup, bring the sugar and water to a boil in a saucepan, stirring frequently for about 6 minutes or until sugar is completely dissolved. Let syrup cool.
Note: You can make the syrup ahead of time and keep covered in the fridge.

Mai Tai Sorbet

2012-05-04T04:45:00.002-07:00

1/2 cup pineapple juice
1/2 cup peach-passion fruit nectar
1/2 cup guava nectar
6 tablespoons dark rum
1/4 cup sugar
4 teaspoons grenadine
1 tablespoon fresh lime juice
4 fresh pineapple wedges (optional)
Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze unit firm, about 2 hours. Freeze 4 Martini glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with pineapple, if desired, and serve.
Note: If you do not have an ice cream maker, you can turn this mixture into a granita - an Italian frozen dessert. Mix 1/2 cup water into sorbet mixture. Freeze in bowl until semi-firm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals, scoop crystals into frozen glasses and serve immediately

SNOW ICE CREAM

2012-05-04T04:44:00.005-07:00

1/2 cup milk
14 oz. can sweetened condensed milk
3 lg. eggs
1/4 tsp. salt
1 cup sugar
1 Tbsp vanilla
2 gallons (or more) very fresh, light fluffy snow
Put milk, sweetened condensed milk, eggs and salt in saucepan. Mix with a wire whisk until smooth. Cook over medium heat, stirring constantly with the whisk until the mixture just begins to boil. Remove from heat and add sugar and vanilla. Cover and let cool in the refrigerator. When the mixture is about room temperature, pour it into a large mixing bowl. Add 1 quart of snow and mix. Continue adding more snow until the mixture is very thick and looks like ice cream. Be careful not to add to much snow. Serve right away. 10 servings.

SNOW ICE CREAM

2012-05-04T04:44:00.002-07:00

1 egg
1/2 cup brown or granulated sugar
1 tsp. vanilla
1/2 cup milk or cream
2 qt. clean snow
Mix egg, sugar, vanilla and milk; pour over snow. Stir quickly, before the snow melts. Taste and add more sugar and vanilla, if needed. Chocolate syrup can also be added or top with fruit.

Homemade Ice Cream in a Coffee Can

2012-05-04T04:43:00.009-07:00

1- 1 lb coffee can with lid
1- 3 lb coffee can with lid
1 pint of half & half (milk can be used instead
1 egg, beaten
1/2 cup sugar
1 tsp vanilla, 2 T. of choc. syrup, or 1/4 c of strawberries
Add all of the above ingredients to the (1lb) coffee can. Put the lid on the coffee can and secure with duct tape. Place the 1 lb coffee can into the 3 lb coffee can. Surround with crushed ice and rock salt and place the lid onto the 3 lb coffee can.
Have your kids sit on the ground and roll back and forth 3 to 4 feet apart. Roll for 8 to 10 minutes. (The kids can kick the can back and forth as well.) Check to see if the ice cream is hard; if it isn't replace the lid, add more ice and rock salt. Roll for another 8 mins.

SNOW ICE CREAM

2012-05-04T04:43:00.008-07:00

10 cup clean, cold snow
1 cup cold evaporated milk
3/4 cup sugar
2 tsp. vanilla
1 tsp. maple sugar
Mix together. Add flavorings if desired, strawberries, chocolate, pineapple, etc. Freeze.

SNOW ICE CREAM

2012-05-04T04:43:00.005-07:00

1 (2 qt.) bowl full of clean snow
1/2 cup sugar
1 cup whipping cream
1 tsp. vanilla
Beat until well mixed (should be like frozen custard). Eat all. This does not freeze well

Ziploc Freezer Bag Ice Cream

2012-05-04T04:42:00.003-07:00

Ingredients:
½ Cup heavy whipping cream
2 TBS white sugar
¼ TSP vanilla extract
Directions:
Put ingredients in a 1 pint Ziploc Freezer Bag and zip shut. Take a Larger size Ziploc Freezer Bag and put the Ice Cream Bag inside of it, then add crushed ice until halfway full, then sprinkle 6 TBS of salt on top and zip the bag shut. Gently shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream. After 5 – 10 minutes, the liquid from the inner bag will start to harden and turn into ice cream. Continue to shake, turn, toss, and knead the bag. When the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream. Be sure to rinse off the bag with the ice cream to remove any salt residue before opening and eating.
Note: Do not double this recipe; it doesn’t work well for bigger portions. For a lighter ice cream, use half & half or whole milk.

Truly Key Lime Pie Ice Cream

2012-05-04T04:42:00.000-07:00

Yield: 24 Servings
Ingredients:
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups milk
2/3 cup heavy cream
2 egg yolks, beaten
1 cup white sugar
1 cup lime juice
2 teaspoons lemon extract (optional)
1 (3 ounce) package lime flavored gelatin mix
6 whole graham crackers
Directions:
In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream. Once the ice cream is thick, open the canister, and place
Large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until use 1 gallon resealable freezer bags.

Mango Sorbet

2012-05-04T04:41:00.003-07:00

Ingredients:
4 medium-sized mangoes, washed
2 cups simple syrup (recipe follows)
3 Tbs. fresh lime juice (1-2 limes)
1 cup water
Directions:
With a sharp knife, slice each mango in half lengthwise, cutting as close to the pit as you can. Scoop flesh out and put in blender. Cut remaining flesh from the pit and add to blender, along with simple syrup, lime juice, and water. Puree ingredients on high in the blender until smooth. Pour mixture into an ice cream maker and follow directions for the machine. Scoop into serving dishes. Yield: 6 servings
Tip: If you don't have an ice cream maker, pour mixture into a 12 x 12-inch cake pan. Put in freezer. Stir every 15 minutes until slushy. Transfer to a plastic container and freeze for at least 6 hours.

Strawberry ice cream:

2012-05-04T04:41:00.000-07:00

2c fresh or frozen strawberries
2c whipping cream
1c 1/2 and 1/2
1c sugar
2teas vanilla extract
1 drop red food coloring
Place strawberries in blender/ food processor. Process at low speed until chopped.
Add all other ingredients to bowl stir until sugar is dissolved....add strawberries and blend. Pour into canister. Freeze as directed.

EASY CHOCOLATE ICE CREAM

2012-05-04T04:39:00.005-07:00

2cups 1/2 and 1/2
1-1/2 c sugar
1/2 c cocoa powder
1 tsp. vanilla extract
2c whipping cream
Combine 1/2 and 1/2, sugar, cocoa powder and vanilla in blender container. Blend at low speed until smooth. Pour into bowl and stir in whipping cream. Freeze as directed.
VARIATIONS;
Toasted almond fudge; add 3/4 c toasted slivered almonds to ice cream immediately after freezing.
Marshmallow Revel: SWIRL 1 c marshmallow cream in ice cream immediately after freezing.
Mandarin Orange Surprise: reduce 1/2 and 1/2 to 1 cup add 3/4 cup canned mandarin oranges to recipe before freezing, freeze as directed.

Rocky Road Delight: SWIRL 1/2 c of EACH of miniature marshmallows and peanuts into ice cream immediately after freezing.
Chocolate chocolate chip: SWIRL 1/2 c miniature or chopped chocolate chips into ice cream immediately after freezing.

EASY VANILLA ICE CREAM

2012-05-04T04:39:00.002-07:00

2cups whipping cream
2cups 1/2 and 1/2
1cup sugar
1TB vanilla extract
Combine all ingredients in bowl. Stir until sugar is dissolved. Freeze as directed.
VARIATIONS:
Chocolate Chip: add 2/3c miniature or chopped chocolate chips immediately after freezing.
Cookies and Cream: add 10 crushed chocolate sandwich cookies to ice cream immediately after freezing (or any cookie....)
Tin Roof Delight: combine 1/2cup chocolate fudge sauce and 3/4 cup chopped Spanish peanuts. SWIRL into ice cream immediately after freezing.
Fudge Revel: SWIRL 1/2 cup chocolate fudge sauce in ice cream immediately after freezing.
Carmel Revel: same as chocolate fudge with Caramel sauce.
Cherry Chip: add 1 cup chopped maraschino cherries to ice cream immediately after freezing.
Peppermint Stick: Add 2/3 cup crushed peppermint candies to ice cream immediately after freezing (or any hard candy)

Ice Cream Recipes

2012-05-04T04:37:00.000-07:00

+When ice cream mixture reaches desired consistency pour dry ingredients (through feeder spout if your ice cream maker has one). Churn again until mixture reaches desired consistency. DO NOT ADD HOT SYRUPS TO FROZEN MIXTURE.
Do not add the ingredients to early. They will settle to the bottom of the mixture and will slow freezing.
+For SWIRL ice creams, when mixture reaches desired consistency add room temp ingredients. DO NOT ADD HOT SYRUPS TO FROZEN MIXTURE. After ingredients are added, allow paddle to SWIRL ONCE so canister turns one revolution. (Add through feeder spout if your freezer has one)
+HINT: instead of chopping chocolate bits, melt them and allow to cool slightly. When ice cream is almost finished, pour melted mixture in a THIN stream through (center feed if you have one). Chocolate will harden immediately and form a "shaved chocolate" appearance.
+ Always use chilled ingredients.
+ALWAYS use PURE VANILLA and other extracts. Imitations lose flavor when freezing.
+Chopped fruit and nuts mix in more easily than whole.
+Food colorings should be added sparingly. Always add prior to freezing mixture.
+Alcohol inhibits freezing do not use. Use flavorings or extracts.

Steak and Pepper Sandwiches

2012-04-25T02:15:00.005-07:00

Directions Ingredients
Pre-heat oven to 350 degrees.
In a medium frying pan, saute steak over a high heat
to brown and lock in juices. Add Peppers and saute
until Peppers are tender, but a little crisp.
Place the Grinder Roles on a baking sheet. Place the
cooked Steak and Peppers equally into each of the
Grinder Roles. Top with the Mozzarella Cheese.
Place in oven for about 5 minutes until Rolls are
Toasted and Cheese is melted.

1 Lb. Steak tips, cut into bite size pieces
4 Grinder Roles
2 Red Peppers, thinly sliced
2-4 Oz. Mozzarella Cheese
Variation: Add Onion and Mushroom at
the same time as the Peppers.

Penne with Basil and Mozzarella

2012-04-25T02:15:00.003-07:00

Directions Ingredients
Cook Penne Pasta as directed on package.
Drain and return to pot. Add the Grated Mozzarella
and Parmesan Cheeses, Butter, Olive Oil and Salt and
Pepper to taste. Then toss over low heat until
Mozzarella starts to melt. Sprinkle with Basil.

1/2 lb. Penne Pasta
2 oz. Grated Mozzarella Cheese
1 oz. Grated Parmesan Cheese
2 Tbsp. Butter
2 Tbsp. Olive Oil
1/4 Cup Fresh Basil Leaves, Chopped

Penne Pasta with Red Peppers and Basil

2012-04-25T02:15:00.001-07:00

Directions Ingredients
Cook Penne Pasta as directed on package.
Saute Red Peppers in Olive Oil until tender, but still a
little crisp. Place in serving dish. Toss in drained
Penne Pasta and Basil.
1/2 Lb. Penne Pasta
2 Red Peppers, Thinly Sliced.
2 Tbs. Olive Oil
4 Tbsp. Fresh Basil, Chopped
Variation: Use 1 Red Pepper and 1/2
Yellow Pepper and 1/2 Green Pepper for a
colorful presentation.

Penne Pasta with Fresh Tomatos and Basil

2012-04-25T02:14:00.005-07:00

Directions Ingredients
Cook Penne Pasta as directed on package.
Saute the Tomatoes and Basil in Olive Oil. Add Salt
and Pepper to taste. Place into serving dish. Toss in
Drained Penne Pasta.
1/2 Lb. Penne Pasta
1 Can (14-16 oz) Diced Tomatoes
1/4 cup Fresh Basil, Chopped
Variation: Also works well with Bow-ties
or Shell shaped Pasta.

Seafood and Vegetable Jambalaya

2012-04-25T02:14:00.003-07:00

Directions Ingredients
In large frying pan, saute Shrimp and Garlic in Olive
Oil until shrimp turns pink. Stir in remaining
ingredients. Bring to a boil and simmer 5 more
minutes, stirring occasionally.
1 Lb. Fresh Shrimp (Shells Removed)
1 Garlic Clove, Crushed
2 Tbs. Olive Oil
1 1/3 Cup Rice (Minute Rice)
1 Can (14-16 oz) Tomato Sauce
2 Cups Green Beans (frozen)
2 Tsp. Sugar

Shepherd's Pie

2012-04-25T02:14:00.001-07:00

Directions Ingredients
Pre-heat oven to 350 degrees.
Crumble meat into large frying/saute pan. Saute,
stirring frequently until browned, 10-15 minutes.
Drain grease from pan.
In a casserole dish, approximately 9 in. by 13 in., layer
ground beef, corn and potato in that order, starting
with the ground beef on the bottom layer and ending
with potato on the top. You will have 2 layers.
Bake uncovered for 30 minutes.

1 Lb. Ground Beef
4 Medium Potatoes
1 Large Bag Frozen Corn
Variation: Add 1 Small Bag Green Peas

Shrimp Parmesan

2012-04-25T02:13:00.003-07:00

Directions Ingredients
In a large frying pan, saute Onion in 1 Tbs. Olive Oil
until golden brown. Add Garlic and saute 1 minute
longer. Add Shrimp and saute for approximately 3
minutes.
Place Shrimp in a casserole dish.
Add Tomato Sauce and Basil to frying pan and
simmer 15 minutes. Add Salt and Pepper to taste.
Pour sauce over shrimp. Add Mozzarella and
Parmesan.
Place casserole in broiler, until cheese is bubbly.
Serve with rice.

2 Tbs. Olive Oil
1/2 Cup Onion, Chopped
2 Garlic Cloves, Crushed
1 Lb. Shrimp (Shells Removed)
1/2 Can (14-16 oz) Tomato Sauce
(approx. 8 oz)
1 Tsp. Dried Basil
8 oz. Mozzarella, Grated
1/4 Cup Parmesan, Grated
Variation: Add Oregano

Shrimp Scampi

2012-04-25T02:13:00.001-07:00

Directions Ingredients
In large frying pan, melt Butter and Olive Oil.
Add Garlic and saute for 1 minute. Add Vinegar,
Lemon Juice and Salt and Pepper to taste. Saute
quickly, being careful not to overcook.
Place in serving dish and sprinkle with Parsley. Serve
over rice.

1 Lb. Shrimp (Shells Removed)
1 Tsp. Butter
2 Tsp. Olive Oil
3 Garlic Cloves, crushed
1/4 cup Vinegar
1 Lemon
1 Tbsp. Fresh Parsley, chopped (for
garnish)
Variation: Use White Wine instead of
Vinegar.

Spaghetti and Meatballs

2012-04-25T02:12:00.001-07:00

Directions Ingredients
Pre-heat oven to 350 Degrees.
Cook Spaghetti as directed on package.
Mix all ingredients for Meatballs and roll into balls.
Place into a baking dish and bake until lightly
browned, about 10 minutes.
In a large sauce pan, mix all the Sauce ingredients.
Then add the Meatballs. Cook for 1.5 hours until
grease forms on top of sauce.
Serve with spaghetti.

1 Lb. Spaghetti
Meatballs:
1 Lb. Ground Beef
1 Small Onion, Chopped
1 Garlic Clove, crushed
1 Egg
2 Tbsp. Grated ParmesanCheese
1 Tbsp. Dried Parsley
1 Tsp. Dried Basil
1/2 Cup Bread Crumbs
Sauce:
1 Can (14-16 oz) Crushed Tomatos
1 Tbsp. Dried Parsley
1 Tsp. Dried Basil

Oriental Chicken with Broccoli

2012-04-25T02:11:00.003-07:00

Directions Ingredients
In large frying pan, saute Garlic in 2 Tsp. Olive Oil.
Add Chicken and stir. Cook for approximately 3
minutes. Remove Chicken to temporary dish.
Add remaining 1 Tsp. Olive Oil to the frying pan. Add
Scallion and Broccoli. Stir-fry for 1 minute. Add
Chicken and Soy Sauce.
Serve over cooked rice.

4 Boneless Chicken Breast Slices
3 Tsp. Olive Oil
2 Garlic Cloves, Crushed
2 Scallion stalks, Sliced
1 Cup Fresh Broccoli, Chopped
2 Tbs. Soy Sauce
Variation: Add 2 Tsp. Ginger, Crushed.