FROG EYE SALAD
An acini di pepe (or couscous) pasta salad with coconut, pineapple, Mandarin oranges, and marshmallows.
Provided by Judy Awe
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 14h5m
Yield 10
Number Of Ingredients 15
Steps:
- In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
- Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
- In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
Nutrition Facts : Calories 580.6 calories, Carbohydrate 114.1 g, Cholesterol 37.2 mg, Fat 11 g, Fiber 4 g, Protein 8.6 g, SaturatedFat 7.4 g, Sodium 647.7 mg, Sugar 74.5 g
FROG EYE SALAD
Acine de Pepe is a small, round pasta, hence the "Frog's Eye". My kids are wild about this recipe. It is their choice whenever we are asked to bring a dish for a pot luck.
Provided by SharleneW
Categories Dessert
Time 26m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in boiling water for 11 minutes.
- Drain well, rinsing with cold water to cool pasta.
- In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
- Gently stir in pasta and remaining ingredients.
- Cover and refrigerate at least 5 hours.
EASY FROG EYE SALAD
This is a great potluck dish that uses instant vanilla pudding to cut down on preparation time.
Provided by Mindy
Categories Salad Fruit Salad Recipes
Time 5h15m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
- Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 62.9 g, Cholesterol 2.2 mg, Fat 1.9 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 165.3 mg, Sugar 36.1 g
FROG EYE SALAD
We made this Midwestern-style "salad" as classic as can be. Perfect for potlucks, barbecues or any group gathering.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Drain the crushed pineapple and pineapple tidbits over a bowl, pressing lightly to squeeze out the juice (reserve the juice).
- Combine the sugar, flour and 3/4 teaspoon salt in a medium saucepan. Whisk in the reserved pineapple juice and the eggs. Bring to a simmer over medium heat, stirring constantly, and simmer until thickened, about 2 minutes. Strain the custard into a large bowl, cover with plastic wrap and refrigerate until just cool.
- Meanwhile, cook the pasta according to package directions. Drain and run under cold water to stop the cooking.
- Reserve a few slices of mandarin orange for garnish and set aside. Add the cooked pasta, pineapple, the remaining mandarin oranges, coconut and marshmallows to the custard and stir to coat. Add the whipped topping and stir until well mixed. Transfer to a serving bowl and top with the reserved mandarin slices and the pinch of coconut. Cover with plastic wrap and refrigerate at least 2 hours and up to overnight.
FROG EYE SALAD
This salad has the texture of tapioca pudding, a combination of a pudding and a fruit salad. A great replacement for a jell-o salad.
Provided by Rachel Merrell
Categories Pineapple
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg.
- Cook over moderate heat, stirring constantly until thickened.
- Add lemon juice.
- Set aside and cool.
- cook Acini Di Pepe according to package directions.
- Combine cooked mixture with Acini Di Pepe.
- Cover; place in refrigerator until chilled.
- Combine remaining ingredients, stir lightly.
- Chill at least 1 hour before serving.
Nutrition Facts : Calories 409.1, Fat 8.1, SaturatedFat 4.5, Cholesterol 49.2, Sodium 203.3, Carbohydrate 82.2, Fiber 4, Sugar 57.3, Protein 6.1
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- Bring a medium sized pot to boil, and boil the Acini de Pepe pasta according to the package directions. Drain the water out, and let the pasta cool.
- In a medium size pot add pineapple juice, sugar, egg, flour, salt, and lemon juice, and whisk them together. Bring to a low boil over medium heat, stirring constantly. Cook until the mixture thickens slightly.
- Scoop the mixture into another bowl, and place it in the fridge for 20-30 minutes to cool slightly.
- Pour the pineapple sauce over the pasta in a large bowl and let it cool at least 2 hours, or over night in the refrigerator.
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