How To Make Ambrosia And Nectar Recipes

AMBROSIA SALAD

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.

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.

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.

AMBROSIA DESSERT

Steps:

• In a small bowl, combine the marshmallows, pineapple and nuts; fold in whipped topping. Combine graham cracker crumbs and butter; spoon a third of the mixture into a foil-lined 5-3/4x3x2-in. loaf pan. Top with half of the marshmallow mixture; repeat layers. Top with remaining crumb mixture. Cover and refrigerate for 2-3 hours or until set. , Remove dessert from pan; peel off and discard foil. Cut into four pieces; serve immediately.

SPICED AMBROSIA PUNCH

Steps:

• In a 3- or 4-qt. slow cooker, combine first seven ingredients. Place cinnamon sticks, ginger, orange zest and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to slow cooker., Cook, covered, on low until flavors are blended, 3-4 hours. Discard spice bag. Serve warm. If desired, garnish with orange slices and lemon zest strips.

AMBROSIA SALAD WITH FRUIT COCKTAIL

Steps:

• Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain.
• Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well.
• Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.

AMBROSIA

Steps:

• In a glass serving bowl, form a single layer of orange slices and top with a few slices of banana. Sprinkle a thin layer of coconut over the top. Repeat layering until all of these ingredients are finished, reserving a tablespoon of the coconut. Stir together the juices and honey, if using, and pour over the fruit. Follow with the Cointreau, if desired, and a final sprinkling of coconut. Serve immediately or cover and refrigerate for several hours.

CAMP HALF-BLOOD'S AMBROSIA AND NECTAR

Steps:

• Step 1.
• Put the sour cream into the bowl and gently mix it until soft. Add the whipped topping and gently mix it into the sour cream until you have a smooth base for your ambrosia.
• Step 2.
• Drain the liquid out of the mandarin oranges and the cherries; then add the fruit into the bowl. Mix in the bananas and coconut flakes.
• Step 3.
• Make sure the marshmallows are room temperature-or even slightly warm-and add them to the bowl with the other ingredients. Stir all the ingredients gently until the marshmallows settle into the mixture easily.
• Step 4.
• Add sugar to taste. It's okay to add more than one tablespoon but don't overdo it!
• Step 5.
• Carefully add the ambrosia into the blender and mix for 1 minute on medium speed. Slowly pour the pear or guava nectar into the blender and mix for 1 to 2 minutes, until you are happy with the consistency, which should be smooth and not too thick.
• Step 6.
• Serve cold in a tall glass with a cherry (with stem) and an umbrella. Enjoy!