Ambrosiadelaranjabrazilianorangepudding Recipes

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

AMBROSIA PUDDING

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min.
• Stir in oranges and coconut. Spoon evenly into 6 dessert dishes.
• Refrigerate at least 1 hour before serving.

AMBROSIA

Steps:

• Peel the oranges, taking care to remove all the white pith. Slice the oranges over a bowl or storage container so that you catch any juice, and add the slices to the bowl. Circular slices look prettiest, hold together best, and are easiest.
• Add the pineapple and coconut to the orange slices and gently toss. The ambrosia can be refrigerated up to two days, covered.
• When ready to serve, slice the banana and toss it with other fruits. Add the cherries last.
• Serve the ambrosia in your prettiest glass bowl. It will become a tradition.

MAMA'S AMBROSIA

Steps:

• In a large bowl, mix together the oranges, fruit cocktail, walnuts, marshmallows, and coconut. Fold in the sour cream. Chill for at least an hour, and stir again before serving.

BRAZILIAN STYLE FLAN (PUDIM DE LEITE CONDENSADO)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
• Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.

AMBROSIA DE LARANJA - BRAZILIAN ORANGE PUDDING

Steps:

• Preheat oven to 300°F.
• Mix all ingredients well with a spoon and pass through a strainer.
• Pour into an 8 x 6 inch Pyrex and bake for 20 minutes or until sides start to brown and become crunchy and top is golden brown.

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.

CLASSIC AMBROSIA SALAD - 5 CUP FRUIT SALAD

Steps:

• Gently mix all ingredients together.
• Cover and refrigerate approximately 12 to 24 hours before serving.

AWESOME AMBROSIA FOR A CROWD

Steps:

• Strain your pineapple and orange segments to get rid of extra juice. (I sometimes press on top of friut lightly to help this). You want your fruit as drained as possible, runny ambrosia is yucky :) add the cherries.
• Then sprinkle about 2/3 of the vanilla pudding over your fuit, this adds flavor and also will help firm up the ambrosia.
• Next fold in the cool whip and the sour cream. Add the coconut, you can use more or less depending on how much you like coconut.
• Mix all together.
• Now I refrigerate overnight and then about 4 or 5 hours before you are ready to serve (in the morning is good)I add the marshmallows. This keeps them from getting too mushy. You can of course add them at the same time as the coconut. It's just a matter of preference.