Spaghetti Ice Recipes

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SPAGHETTI ICE CREAM



Spaghetti Ice Cream image

When we lived in Germany, there were Italian gelato shops all over the place. One feature on the kiddie menu was always "Spaghetti" ice cream, which is not spaghetti at all - it is just an ice cream sundae decorated to look like a plate of spaghetti. Here is my interpretation. All measurements are truly to taste, so feel free to add as much or as little of any ingredient that you like. A potato ricer will be required to get the desired effect. It may take a little practice.

Provided by HeatherFeather

Categories     Frozen Desserts

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 cups vanilla ice cream, approximately,to taste
1/4-1/2 cup strawberry ice cream topping, or other red berry dessert sauce
1/4-1/2 cup chocolate ice cream, to taste
2 tablespoons finely chopped nuts (such as almonds, pistachios, hazelnuts, peanuts)
2 -3 fresh mint leaves, as garnish

Steps:

  • Place slightly softened vanilla ice cream into the cavity of a large potato ricer and squeeze over a serving plate, swirling around and around so that you produce a mound of vanilla ice cream spaghetti strands.
  • Make sure your vanilla ice cream is soft enough to press through your potato ricer (too soft and it will melt and make a mess)- it needs to be just soft enough to squeeze through easily, and this may take a little practice.
  • When you feel satisfied that you have enough spaghetti stands mounded onto your plate for a serving, then place a small scoop of chocolate ice cream in the center to simulate a meatball.
  • Ladle the red berry sauce over the top of the meatball, and spilling over onto the spaghetti.
  • Sprinkle with some very finely ground nuts to simulate ground Parmesan cheese and garnish with a sprig of mint leaves to simulate fresh basil.
  • Serve immediately.

Nutrition Facts : Calories 819.1, Fat 35.9, SaturatedFat 18.1, Cholesterol 106.3, Sodium 325.7, Carbohydrate 120.8, Fiber 4, Sugar 78.2, Protein 11.8

SPAGHETTI ICE



Spaghetti Ice image

While stationed in Germany, there was a little Italian Ice Cream Shop we loved to go to that served spaghetti ice. Basically it's vanilla ice cream, extruded through a press to resemble pasta noodles, topped with strawberry sauce (the spaghetti sauce), and sprinkled with a little coconut (the parmesan cheese). To make this, you need a ricer--a two handled press to extrude the ice-cream through. There is something about that process that makes the ice cream taste different--sort of like what Diary Queen does to their soft-serve ice cream. Serve this to guest after a nice Italian dinner--they will be so impressed.

Provided by Pokey in San Antonio

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

4 cups vanilla ice cream
2 cups strawberries
1/2 cup sugar
4 tablespoons coconut (grated)

Steps:

  • Process the strawberries and sugar in a mixer or food processor. Pulse until nearly smooth, but leave a few chunks. This is best done at least a couple of hours before serving to give the strawberries a chance to absorb the sugar.
  • Press the ice cream through a ricer into a clear glass bowl to make the "pasta". This is not easy. It takes a little time and some muscle power, but it's worth it.
  • Top the ice cream (pasta) with the strawberry sauce (spaghetti sauce).
  • Sprinkle with coconut (the cheese topping).
  • Serve immediately.

SPAGHETTI-STYLE RICE



Spaghetti-Style Rice image

I keep the ingredients for this quick and easy casserole on hand so I can put it together at a moment's notice. It tastes like lasagna gut with rice instead of noodles.-Robin King, Klamath Falls, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 pound ground beef, cooked and drained
1 jar (15-1/2 ounces) garden-style spaghetti sauce
1-1/2 cups shredded Monterey Jack cheese
1 cup uncooked instant rice
1 can (4 ounces) mushroom stems and pieces, drained

Steps:

  • In a large bowl, combine all ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 15 minutes; stir. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 508 calories, Fat 26g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 821mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.

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