ORANGE CREAMSICLE FLOAT
This updated version of the classic Philadelphia float is flavored with mandarin oranges and a dash of vanilla for a simple, fuss-free dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one float
Number Of Ingredients 4
Steps:
- Remove the rind from the oranges. Supreme the oranges into a small bowl and squeeze the juice from the membrane over them. Stir in the vanilla.
- Transfer oranges and juice to a tall glass. Add the ice cream to the glass. Top off with the club soda. Stir once and serve immediately with a tall spoon.
CREAMSICLE FLOAT
If you love those orange sherbert/vanilla bars, you'll love this. My daddy's favorite! This is for you dad :)
Provided by Divalicious 808
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- In a tall float glass, place as much ice-cream as you want.
- Pour a can of orange soda over. Tilt glass & can to reduce the foam & bubbles.
- Enjoy!
Nutrition Facts : Calories 437.8, Fat 14.5, SaturatedFat 9, Cholesterol 58.1, Sodium 146.7, Carbohydrate 73.3, Fiber 0.9, Sugar 28, Protein 4.6
CREAMSICLE FLOAT (OR ANY OTHER FLAVOR!)
You can add a little orange liqueur to make this more grown-up if you like. Use all sherbet, all ice cream or any combo you like. Try using raspberry, or mango or any flavors you like.
Provided by Secret Agent
Categories Shakes
Time 2m
Yield 1 float, 1 serving(s)
Number Of Ingredients 4
Steps:
- In a chilled glass or freezie mug, add the ice cream and sherbet. SLOWLY pour on the soda, add a straw and an ice tea spoon and enjoy.
Nutrition Facts : Calories 154.7, Fat 4, SaturatedFat 2.4, Cholesterol 15.8, Sodium 49.4, Carbohydrate 29.6, Fiber 0.2, Sugar 7.6, Protein 1.3
TED ALLEN'S DECONSTRUCTED HOLIDAY TURKEY WITH SAGE GRAVY
Steps:
- For the Gravy:
- 2 to 3 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- cup all-purpose flour
- Kosher salt and freshly ground pepper
- Brine the turkey:
- Rinse the turkey parts and place in doubled 21/2-gallon resealable plastic bags (or a large stockpot). Add 1/4 cup salt, the honey, garlic, bay leaves, thyme, 2 sprigs sage, the peppercorns, allspice and celery leaves. Add enough cold water to cover the turkey (about 3 quarts). Press out the air, close the bags and place in a large bowl or other container to protect against any leaks. Refrigerate at least 6 hours or overnight. Roast the turkey: Position racks in the upper and lower thirds of the oven and preheat to 425.
- Remove the turkey parts from the brine and pat dry with paper towels. Place skin-side up on racks set in 2 medium roasting pans (be sure to leave space between the turkey parts to allow air to circulate). Pour 1 cup water into each pan. Drizzle the turkey parts with melted butter and scatter with the leaves from the remaining 2 sage sprigs. Place 1 pan on each oven rack and roast until the turkey begins to brown, about 30 minutes.
- Lower the oven temperature to 400. Switch the positions of the pans and rotate from front to back. Continue roasting until a thermometer inserted into the thickest part of the breast (avoiding bone) registers 165degrees, 1 hour to 1 hour, 15 minutes. Transfer the turkey parts to a platter and tent with foil.
- Make the gravy: Pour the pan juices into a 4-cup glass measuring cup and let rest until the fat rises to the top, 2 to 3 minutes. Skim off and reserve the fat. Set 1 roasting pan across 2 burners, add 2 cups chicken broth and bring to a simmer over medium-high heat, scraping up any browned bits. Add the simmering broth to the pan juices in the measuring cup, then add the additional chicken broth, if needed, to equal 4 cups liquid.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until smooth, about 2 minutes. Gradually whisk in the broth mixture and any collected juices from the platter. Increase the heat to medium high and boil, uncovered, until thickened, about 8 minutes. Season with salt and pepper.
- Carve the turkey pieces and garnish with sage. Serve with the gravy.
REAL MARASCHINO CHERRIES
Steps:
- Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months.
SMOKY CREAMSICLE FLOAT
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 0
Steps:
- Scoop some vanilla ice cream into a glass; add 1 ounce mezcal and 6 ounces orange soda.
- See all 50 Summer Drinks
REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT
Provided by Ted Allen
Time 40m
Yield 2 quarts
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
- In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.
BUTTERBEER FLOATS
Make and share this Butterbeer Floats recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 5m
Yield 2 floats, 2 serving(s)
Number Of Ingredients 5
Steps:
- Divide butterscotch between two heavy glass mugs. Add a splash of cream soda while stirring to loosen up butterscotch.
- Add a scoop of ice cream to each mug, fill to the top with cream soda and stir a few times. Finish with a layer of whipped cream, butterscotch drizzle and sprinkles.
Nutrition Facts : Calories 590, Fat 17.9, SaturatedFat 11.1, Cholesterol 69.9, Sodium 309.3, Carbohydrate 105.6, Fiber 1.3, Sugar 74.8, Protein 5.7
APEROL FLOATS
This edgy, adult creamsicle is everything you want in a float: it's easy, it's bittersweetly balanced and it boasts a crown of coral foam.
Provided by Amanda Gryphon
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Scoop ice cream into 2 glasses.
- Pour 1 oz of Aperol into each glass over ice cream.
- Finish by pouring 6 oz of soda into each glass until foam reaches the top.
Nutrition Facts : Calories 355.5, Fat 14.5, SaturatedFat 9, Cholesterol 58.1, Sodium 126.2, Carbohydrate 52.2, Fiber 0.9, Sugar 28, Protein 4.6
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