AMBROSIA SALAD
Remember this classic? You might be surprised at how it satisfies a modern palate, even as it gives a retro wink to the last century.
Provided by Food Network Kitchen
Categories side-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
EMERIL'S COLD NOODLE SALAD
Provided by Emeril Lagasse
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together honey, soy sauce and sesame oil. To the noodles, add green onions, bean sprouts, carrots, cucumber, cashews, cilantro, sesame seeds, and the soy mixture and mix thoroughly.
EMERIL'S WEDGIE SALAD
Provided by Emeril Lagasse
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Combine half of the blue cheese, the lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the sour cream and buttermilk and mix well. Cover and refrigerate for 1 hour. Adjust seasonings with salt and pepper, if needed.
- Cut the lettuce into 4 wedges and place each wedge on a salad plate. Spoon about 1/4 cup of the dressing over each wedge. Crumble remaining cheese over each wedge and arrange 2 slices of bacon around each plate. Place croutons around each salad wedge. Garnish with additional cracked black pepper and fresh chives and serve immediately.
- Preheat oven to 350 degrees F. Toss garlic bread with the olive oil in a large bowl. Season lightly with the Essence and spread bread onto a baking sheet. Bake until golden brown and crisped through, 10 to 15 minutes.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
ISLAND FRUIT SALAD
Provided by Emeril Lagasse
Time 45m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Preheat a fryer to 360 degrees F.
- In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice. Mix well and set aside.
- Place a wonton wrapper inside a large ladle. Press the wrapper down with a smaller ladle and immerse in the hot oil. Fry until golden brown, releasing the second ladle once it will hold its shape. Remove from the oil and drain on a paper towel lined plate. Repeat with the other wrappers. While the wrappers are still hot, sprinkle the inside with powdered sugar.
- Combine the cream and the powdered sugar. Whip until soft peaks form. Add the rum and whip to medium peaks. Right before serving, sprinkle the fruit with the toasted coconut and toss again.
- Place the wrapper either in a decorative martini or margarita glass, or on a plate. Fill with fruit salad and top with some whipped cream.
- Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
- Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.)
EMERIL'S AMBROSIA SALAD PARFAITS
Steps:
- In a large bowl, combine all the fruit. Add the lemon juice, mint and sugar. Mix well and set aside. In a cold bowl of an electric mixer, combine the cream, sugar and vanilla. Using an electric mixer fitted with a whip attachment or hand-held mixer, whip the cream until soft peaks form. To assemble, spoon some of the fruit mixture in the bottom of each parfait or martini glass. Sprinkle some of the coconut over the fruit. Spoon some of the whipped cream over the coconut. Continue layering until all of the ingredients are used. Serve immediately or chill until ready to serve.
AMBROSIA PARFAITS
Enjoy the pineapple, banana and mandarin orange flavors in these creamy yogurt-based treats.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Mix yogurt and pineapple.
- Spoon 2 tablespoons yogurt mixture into each of 4 parfait glasses; top with banana. Spoon 2 tablespoons yogurt mixture onto banana; top with orange segments. Spoon remaining yogurt mixture onto orange segments. Sprinkle with coconut. Garnish with strawberries.
Nutrition Facts : ServingSize 1 Serving
EMERIL'S LATE-NIGHT PARFAITS
Play it fast and loose with this easy-to-assemble dessert, which works with any type of cookie or ice cream.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 7m
Number Of Ingredients 4
Steps:
- Remove the ice cream from the freezer and let it soften slightly, about 5 minutes at room temperature.
- Into the bottom of four parfait or ice cream dishes, scoop about 2 tablespoons of the vanilla ice cream. Top with about 1/2 tablespoon of the cookie crumbs, and drizzle with 1 1/2 teaspoons of the liqueur. Continue layering the ingredients, ending with liqueur on top.
- Serve immediately, garnished with the chopped nuts.
EMERIL'S CHICKPEA SALAD
Fresh, Healthy and DELICIOUS! The lemon with the feta is unbelievable. I eat this over Salad, with tortilla chips, or just plain! Eye the amount of olive oil if you want a drier salad This recipe was featured on the Packing a Punch Episode of Emeril Green.
Provided by la petite chef
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
- Then add feta and stir gently to combine.
- Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
- Serve with bed of lettuce and tomatoes, spoon mixture over leaves.
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