Dissolve icebreaker sours into 7 up until completely dissolved.
Add Hawaiian Punch mix, sugar to solution, adding water to dissolve completely.
Freeze in cups or other suitable containers for 1 to 3 hours, stirring solution every half our to prevent settling of solutes.
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
- 4 times and scrape ice that is forming off edges
Mix sugar, cinnamon and corn flakes together.
Take a scoop (rounded) of vanilla ice cream and roll it in the mixture.
Beat eggs.
Dip the ice cream in the eggs.
Roll in the corn flake mixture for a second time.
Deep fry in hot grease for 15 seconds. Put in an ice cream sundae glass and top with whipped cream, if desired.
hips into custard.
Place ice cubes into a large bowl
ink with several inches of ice water.
Beat eggs and
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
r omitt it for am Italian Ice.
Pour the mixture into
Put 1/2 gallon ice cream in large bowl. Thaw until you can \"stir\" and add remaining ingredients. Refreeze. Makes 24 small servings.
Line a 10-inch spring-form pan with Saran Wrap.
Slice sponges in half lengthwise and place one layer on the bottom of pan. Press chocolate ice cream tightly over sponge; top with chopped cherries.
Add another layer of sponge.
Press in vanilla ice cream tightly.
Top with slivered almonds.
Top everything with another layer of sponge.
Cover with Saran and freeze at least overnight.
When ready to serve, remove from pan and frost with Cool Whip.
iquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper
often slightly, scrape across the italian ice with a large spoon, and
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
Combine the ice cream, topping and sugar.
Stir in other ingredients.
Pour the mixture into one or more freezer safe pans. Freeze.
Put water and lemonade drink into blender.
Cover.
Liquify, with motor running.
Remove feeder cap and add ice cubes until slushy.
enderness, (au dente). It is best to get the water boiling
ith Italian dressing and evenly season with Neelys Seasoning. For best results
ith foil (heavy-duty is best); spray foil with non-stick
here are no chunks of ice left. ** but make sure you