Kittencals Raspberry Sherbet Without A Ice Cream Machine Recipes

Steps:

• Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
• Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.

Steps:

• In a heat-proof bowl dissolve the Jello gelatin powder with boiling water and 3/4 cup sugar until NO granules remain (this might take a few minutes).
• Add in whipping cream or evaporated milk or table cream and 2 cups milk; sir until completely dissolved.
• Add in more sugar if desired to taste and stir until combined.
• Pour into an 8 or 9-inch square pan.
• Freeze until solid (about 5 hours.
• Let stand 8-10 minutes before serving.
• Store tightly covered with foil or remove to a plastic container and cover.
• Delicious!

Steps:

• In a medium nonreactive saucepan, cook the fresh raspberries, water, sugar, and salt over medium heat, stirring occasionally, until the mixture just begins to simmer, about 7 minutes.
• Pass the mixture through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much liquid as possible.
• Add the lemon juice and Triple Sec or vodka; cover with plastic wrap and chill in the freezer until very cold, about 40º, about 30-40 minutes. Do not let mixture freeze.
• When the mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream pouring against the edge of the bowl.
• Immediately start the ice cream machine and add the juice/cream mixture to the frozen canister; churn until the sherbet has the texture of soft-serve ice cream, 25-30 minutes.
• Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. The sherbet can be wrapped well in plastic wrap and frozen for up to one week.
• To serve, let the sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12º to 15º.

Steps:

• Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
• For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
• Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
• Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
• Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
• Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
• Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
• TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
• In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
• Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
• Top with 1 cup or more of mozzarella cheese.
• Cover with foil and bake at 350°F for 30 minutes.
• Uncover and continue to bake 10-15 minutes more or until hot and bubbly.

Steps:

• In a large bowl, dissolve gelatin in water.
• Add sugar, limeade and salt; mix until sugar is dissolved.
• Add remaining ingredients; blend well.
• Freeze in an ice cream freezer according to manufacturer's directions.

Steps:

• In a saucepan bring 1 cup water and sugar to a boil stirring frequently.
• Boil for 1 minute or until the sugar is completely dissolved.
• Remove from heat then stir in the thawed orange juice concentrate, lemon juice and remaining 2 cups water.
• Transfer to a freezer-safe bowl mixing.
• Cover and freeze until semi-frozen but still a mixable consistency.
• Remove from freezer then using an electric mixer beat until blended, then add in the cream and beat until combined.
• Cover and return to the freezer until solid.
• Remove about 12-15 minutes before scooping out of the bowl.