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Australian English Trifle

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:13:18

Australian English Trifle

Ingredients

1 (10 inch) sponge cake, cut in cubes
1 (15.25 ounce) can fruit cocktail, drained
1 (3 ounce) package port wine flavored gelatin mix
2 tablespoons custard powder
4 teaspoons white sugar
1/2 cup milk


Directions

1 Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
2 Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.

 

Berry Trifle

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:13:55

Berry Trifle

Ingredients

1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed


Directions

1 Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
2 In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving

 

Black Forest Trifle

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:14:47

Black Forest Trifle

Ingredients
1 (8 ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
3/4 cup water
1 (1 ounce) box chocolate sugar-free, fat-free instant pudding mix
2 cups fat-free milk
1 (16 ounce) package frozen no-sugar-added pitted cherries
2 drops red food coloring
2 cups fat-free frozen whipped topping, thawed
Sugar-free chocolate curls (optional)


Directions
1 Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, cut into cubes.
2 Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.
3 Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.
4 Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Top with chocolate curls. Cover and chill at least 8 hours.
Per Serving:

Calories 132 Fat 1.7g (sat 0.6g) Protein 3.3g Carbohydrate 28.1g Fiber 0.9g Cholesterol 1mg Sodium 151mg Exchanges: 1 Starch, 1 Fruit

 

Blueberry Snow Trifle

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:17:06

Blueberry Snow Trifle

Ingredients

1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract


Directions
1 Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
2 Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.

 

Double Chocolate Mocha Trifle

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:17:58

Double Chocolate Mocha Trifle

Ingredients

1 (19.8 ounce) package brownie mix
1 3/4 cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
2 cups frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped


Directions
1 Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
2 In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
3 In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

 

Easy Valentine's Day Trifle

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:18:36

Easy Valentine's Day Trifle

Ingredients

1 (7 ounce) package jellyrolls, each cut into 3 slices
1 (5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
3 cups frozen whipped topping, thawed
2 cups sliced fresh strawberries


Directions
1 Arrange jellyroll slices on sides and bottom of a 2 1/2 quart glass bowl or trifle dish.
2 Prepare pudding according to box directions, except use only 1 1/2 cups milk; let sit for 5 minutes to thicken. Fold in 1 cup whipped topping.
3 Arrange 1/2 strawberries on jellyroll slices; top with pudding, then remaining strawberries and whipped topping. Garnish with strawberry halves, if desired.
4 Cover and chill for 8 hours; serve.

 

Eggnog Trifle with Strawberries

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:19:25

Eggnog Trifle with Strawberries

Ingredients
1 1/4 cups cold milk
1 (3.4 ounce) package JELL-O French Vanilla or Vanilla Flavor Instant Pudding & Pie Filling
4 tablespoons dark rum or orange juice, divided
1/8 teaspoon ground nutmeg
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 (12 ounce) package pound cake
3 cups halved strawberries
1/4 cup sliced almonds, toasted


Directions
1 Pour milk into large bowl. Add pudding mix, 2 tablespoons of the rum and nutmeg. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping.
2 Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons rum. Cut into 1-inch cubes.
3 Place 1/2 of the cake cubes in bottom of 2-1/2- quart straight-sided bowl. Spoon 1/2 of the whipped topping mixture over cake cubes. Top with strawberries and almonds, reserving several for garnish, if desired. Layer remaining cake cubes and whipped topping mixture over strawberries. Garnish with reserved strawberries and almonds.
4 Refrigerate until ready to serve.

 

Homemade Vanilla Pudding

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:20:07

Homemade Vanilla Pudding

Ingredients

2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter


Directions

1 In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

 

Pudding from Scratch

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:20:47

Pudding from Scratch

Ingredients

1/3 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 1/2 teaspoons vanilla extract


Directions
1 In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
2 Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.

 

Vanilla and Chocolate Delight Pudding

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:21:40

Vanilla and Chocolate Delight Pudding

Ingredients

1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled


Directions
1 Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
2 In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
3 In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

 

Baked Alaska Ice Cream

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:24:12

Baked Alaska Ice Cream

Ingredients
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar


Directions

1 Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
3 Prepare cake mix with egg and almond extract. Pour into prepared pan.
4 Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
5 Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
6 Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
7 Preheat oven to 425 degrees F (220 degrees C).
8 Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

 

Hot Fudge Ice Cream Bar Dessert

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:26:31

Hot Fudge Ice Cream Bar Dessert

Ingredients
1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts


Directions
1 Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
2 Line the bottom of a 9x13 inch dish with 8 1/2 ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

 

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