Best Janettes Ambrosia Recipes

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CHRISTINA'S AMBROSIA



Christina's Ambrosia image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 ounces cream cheese, softened
1/2 cup canned crushed pineapple, strained
1/4 cup sour cream
1 cup canned sliced peaches in heavy syrup, strained
1 cup mini marshmallows
1/2 cup drained, canned fruit cocktail in heavy syrup
1/2 cup sweetened shredded coconut, plus 1 1/2 tablespoons for garnish
1/4 cup canned mandarin oranges in heavy syrup, strained
1/4 cup unsweetened coconut milk

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.

Nutrition Facts : Calories 327 calorie, Fat 20 grams, SaturatedFat 14 grams, Fiber 2 grams

AMBROSIA



Ambrosia image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

4 large seedless oranges
1 1/2 cups grated unsweetened coconut
1 papaya, peeled and sliced thinly
1 pint blackberries
3 starfruit, sliced
1 1/2 cups pecans
Blueberry or clover honey

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



Janette's Healthy TV Dinners image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 37

Janette's Lasagna Roll-Ups, recipe follows
Janette's Meatless Meatballs, recipe follows
1 (10-ounce) box frozen peas
Butter-flavor cooking spray, for seasoning peas
8 canned peach halves, drained
1/4 cup lowfat granola
Ground cloves, for sprinkling over peaches
Ground cinnamon, for sprinkling over peaches
8 whole wheat lasagna noodles, or regular
2 cups fat-free pasta sauce
1 cup lowfat ricotta
1 teaspoon kosher salt
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground nutmeg
1 tablespoon grated Parmesan, plus 5 teaspoons
1 cup Portobello Ragu, recipe follows
1 (10-ounce) box chopped frozen spinach, defrosted and drained
Olive oil flavored cooking spray
1 cup whole wheat bread crumbs
1 tablespoon Parmesan cheese
1 1/2 cups Portobello Ragout, recipe follows
2 tablespoons ground toasted almonds
1 egg white
1 teaspoon garlic salt
Olive oil flavored cooking spray
Nonstick cooking spray
1 tablespoon olive oil
2 large onions, chopped
3 large cloves garlic, finely chopped
2 pounds portobello mushrooms, chopped and stems removed (about 8 cups)
1 tablespoon kosher salt
2 tablespoons grated Parmesan
2 tablespoons dry nonfat milk
1/4 cup chopped parsley leaves
2 tablespoons lemon juice
Salt and freshly ground black pepper

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.

Nutrition Facts : Calories 868 calorie, Fat 18 grams, SaturatedFat 2 grams, Carbohydrate 145 grams, Fiber 19 grams

AMBROSIA SALAD



Ambrosia Salad image

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

1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) pineapple tidbits, drained
1 cup miniature marshmallows
1 cup sweetened shredded coconut
1 cup sour cream

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 :

AMBROSIA SALAD



Ambrosia Salad image

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

1/2 cup pecans
3/4 cup heavy cream
1/3 cup sour cream
3 cups mini marshmallows
1 1/2 cups diced pineapple (1/2-inch dice)
1 cup sweetened shredded coconut
One 11-ounce can mandarin oranges in light syrup, drained well
One 10-ounce jar maraschino cherries, stems removed and halved

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.

FRUIT AMBROSIA



Fruit Ambrosia image

Provided by Food Network

Categories     dessert

Time 7m

Yield 10 servings

Number Of Ingredients 7

2 cans chunky pineapple
2 cans fruit cocktail
2 cans tropical fruit cocktail
4 cans mandarin oranges
1 large container sour cream
1 bag miniature marshmallows
1 small jar Maraschino cherries

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.

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